JPS5856663A - Preparation of citrus fruit drink - Google Patents

Abstract

PURPOSE:To prepare a citrus fruit drink having improved quality and good flavor, by treating a citrus fruit drink with an ion exchange resin to remove one or two or more of organic acids, bitter substances and cationic substances selectively. CONSTITUTION:A citrus fruit drink is treated by any one of the following methods: (A) The citrus fruit drink is treated with an unpretreated anion exchange resin to remove organic acids, flavonoid-like substances and limonoid- like substances selectively. (B) The drink is treated with an unpretreated cation exchange resin to remove cationic substances, flavonoid-like substances and limonoid-like substances selectively. (C) The drink is treated with an anion exchange resin dipped in an aqueous solution containing the flavonoid-like substances and/or limonoid-like substances to remove the organic acids selectively. (D) The drink is treated with an anion exchange resin dipped in an aqueous solution containing an organic acid to remove the flavonoid-like substances and limonoid-like substances selectively.

Description

[Detailed description of the invention] The present invention relates to a method for improving the quality of citrus fruit beverages.

Traditionally, Satsuma mandarin, Natsukan, Iyokan, A phase.

Citrus fruit drinks made from Valencia oranges and other citrus fruits are products of uniform quality, with differences in sourness and bitterness depending on the variety of the raw fruit, the time of N extraction, the form, the place of origin, the juice extraction method, etc. It was the inner lid that got it.

Substances that have a bitter taste include flavonoid substances such as naringin, ohesperidin, and nariruchishi, and limonoid substances such as limonishi and nomirishi. Hesveridin, which is classified as one of the 7 vonoids, is tasteless, but when juice is squeezed, It is a factor that precipitates during storage or product distribution, forming a white precipitate that impairs quality in terms of appearance.

Naringin tastes bitter if it is contained in citrus fruit drinks with a concentration of 109-is or more, and when looked at by variety, natural fruit juices such as natsumandarin, hesaku, and gray 1 fruit generally have a bitter taste of naringin with a concentration of 50-is or more.
o*- Contained, limonin is 0 in citrus fruit drinks.
．． If it contains more than 5 Misaki, it tastes bitter, and hesaku, Iyokan, *Puru orange, etc. generally contain α5-zoIv.
- Included.

As adsorbents for the above-mentioned bitter substances, polyvinylpyrrolidone, polyamides such as Nip-66, high porous polymers, etc. have been reported as adsorbents with a 7-labonoid tendency, and cellulose ester adsorbents have been reported as V&adhesives with Karihonoids. However, these adsorbents are not currently approved as food additives in Japan.

Anion exchange resins or cation exchange resins are acids.

It is important to exchange ions such as alkali, but
The present inventors have discovered that non-ionized 7-labonoid substances and monooid substances can be removed using an ion exchange resin, and have achieved the present invention.

That is, the anion exchange resin 400-, which has been regenerated with an alkaline solution, washed with water, and drained by a conventional method, is mixed with a 11004-nalidine aqueous solution 111 and/or a 5-darimonin aqueous bath solution.
When pretreated with Ot, narizin and/or limonin were adsorbed at the adsorption sites of narizin and the like. Next, using this pretreated anion exchange resin,
When fruit juice (such as summer citrus) is processed, only the organic acids contained in the fruit juice are adsorbed to the organic acid adsorption site and removed, but narizin and/or limonin are pre-adsorbed and saturated at the TLK adsorption sites such as narizin. Therefore, nalizin and limonin in the fruit juice were not removed.

When the anion exchange resin was pretreated using an aqueous citric acid solution L41, citric acid was adsorbed to the organic acid adsorption site. Next, when the pretreated anion exchange resin was used to treat mid-late fruit juice, the narinjishi and limonin contained in the fruit juice were adsorbed to the adsorption site of naringin and removed, but the organic #g & adsorption sites were removed. The organic acids in the fruit juice were not removed because citric acid had been adsorbed and saturated in the fruit juice. .

Note that when an anion exchange resin without pretreatment was used, organic acids and bitter substances were removed by ItAi at each of the above sites.

It has also been found that cation exchange resins have a mechanism that has adsorption sites for cationized substances and adsorption sites for naringin, etc., similar to anion exchange resins. Ionized substances and bitter substances such as naringin were adsorbed and removed at the attachment site.

The present invention has been achieved based on the above findings.

The present invention extracts from citrus fruit drinks (1) only organic acids, (2) only bitter substances such as 7-label compounds and limonoids, (8) both organic acids and bitter substances, or ( 4) It is an object of the present invention to provide a method for producing a citrus fruit beverage with improved quality in which both cationized substances and bitter substances are removed using an ion exchange resin.

Another purpose of FUJAIJ is to use ion exchange resins to improve the quality of citrus fruit beverages, such as fruit juice for flavorful beverages, fruit juice for blending, or fruit juice for processing into fruit vinegar, etc. To provide citrus fruit drinks.

In the method for producing citrus fruit drinks using ion exchange resin, (1) the raw material citrus fruit drinks,
From the raw material citrus fruit drinks, treated with anion exchange resin that has been recycled by conventional methods, washed with water, and drained.
A method for selectively removing organic acids, 7-labonoid substances, and limonoid substances, (2) Treating raw material citrus fruit beverages with a cation exchange resin treated by a conventional method in the same manner as described in (1). (3) A method for selectively removing cationized substances such as potassium, calcium, and sodium, fluoride substances, and limonoid substances from citrus fruit drinks as raw materials; ,
After being regenerated by a conventional method, washed with water, and drained, it is further immersed in an aqueous solution containing K7 labonoid substances and/or limonoid substances, and then thoroughly drained using a pretreated anion exchange resin. (4) A method for selectively removing organic acids from raw citrus fruit beverages by processing;
The raw material citrus fruit drinks are treated by the conventional method as described in (3), and then further treated with an anion exchange resin pretreated with an organic acid in the same manner as described in (3). This is a method for selectively removing flavonoid substances and limonoid substances from fruit drinks.

In the present invention, the citrus fruit drinks used as raw materials refer to the squeezed juice of mandarin oranges, natsugan, oranges, navels, lemons, grapefruits, and other citrus fruits (which do not adversely affect ion exchange fat processing). Concentrated fruit juice, other citrus fruit drinks, etc. , and the products obtained refer to fruit juices for direct drinking, fruit juices for blending, fruit juices for fruit juices and other processing, and other citrus fruit beverages. The ion exchange resin used is selected from anion exchange resins such as strongly basic and @basic, and cation exchange resins such as strongly acidic and 9 weakly acidic, depending on the components to be selectively removed. . Also,
The treatment of citrus fruit beverage wJ with ion exchange resin is a batch method in which the liquid to be treated and the exchanger are mixed, stirred or measured, [contacted, and then separated, the exchanger and the liquid to be treated are brought into contact] A column method is used as appropriate in which separation is performed by moving one side relatively while maintaining the other.

Next, embodiments of the invention will be described.

Example 1 Natsukan concentrated fruit juice obtained by a conventional method was diluted with water,
IQB as a control! Fruit juice (1) was obtained.

As a pretreatment, anion exchange resin (secondary amine) 40
After regenerating 0- with a sodium aqueous solution by a conventional method, washing with water, and draining water, 100191 naringin aqueous solution 11 tK,
After soaking and standing for about 180 minutes with occasional stirring, the liquid was drained.

Next, the pre-treated porcelain was added to the above-mentioned Natsukan concentrated fruit juice diluted to 18°BK, and electrostatically stirred for about 80 to 90 minutes, stirring occasionally. After that, the resin was separated and removed, water was added, and the treatment area was prepared as a treatment area.
Fruit juice (2) was obtained.

In the obtained fruit juice (8), when compared with fruit juice ill, the amount of naringin did not change, but the 1lIf decreased.

Example 2 Ryokan concentrated fruit juice obtained by a conventional method was diluted with water,
[1Q@llX fruit juice (3)] was obtained as a control.

As a pretreatment, anion exchange resin 400@l was regenerated with hexathorium hydroxide solution using a conventional method and washed with water.

After draining, add 2 ml of citric acid aqueous solution 3. ．． Soak in 4t, 8
After standing still for about 0 to 90 minutes with occasional stirring, the liquid was thoroughly drained. Next, add the Natsukanretsumugi juice to 18°C.
Add the %P-treated resin to 10ooy of fruit juice diluted to BK, let it stand still with occasional stirring for about 80 to 90 minutes, separate and remove the resin, add water, and prepare IQ'BX fruit juice as a treated group. (A sword was obtained.) Compared with fruit juice (3), the obtained fruit juice (4) had the same acidity, decreased the amount of naringin, and had a noticeable decrease in bitterness in terms of organoleptic taste.

Table 2 Results according to Example 2f Example 3 The commercially available #condensed fruit juice obtained by a conventional method was diluted with water to obtain 100BX mackerel juice (5) as a control.

Anion exchange resin 4001d was regenerated with a sodium hydroxide solution by a conventional method, washed with water, and drained.Next, fruit juice 3QQ was obtained by diluting the above-mentioned #condensed fruit juice to Ig'Bx.
The resin was added to Qm and left to stand for about 80 to 90 minutes with occasional stirring, the resin was separated and removed, water was added, and 106BX fruit juice (6) was obtained as a treated section.

The obtained fruit juice (61) has decreased acidity, amount of naringin, and amount of limonin compared to fruit juice (5), and has a lower organoleptic taste, sourness,
A decrease in bitterness was observed.

Further, fruit juice (7) was obtained by mixing equal amounts of fruit juice (5) and fruit juice (6). Fruit juice (7) is more acidic than fruit juice (5).

When using naringin, the amount of limonin is lower and the quality is improved.

Results according to Table 3, Example 3 Example 4 Iyokan S condensed fruit juice obtained by a conventional method was diluted with water,
As a control area, 10°B! Fruit juice (8) was obtained.

Anion exchange resin 400 Ill was regenerated with a sodium hydroxide solution in a conventional manner, washed with water, and drained.

Next, add the resin to QQQm, which was obtained by diluting the Iyokan concentrated fruit juice to /186BK, and add the resin to 80~
After standing for about 90 minutes with occasional stirring, the resin was separated and removed, water was added, and 100BxQ juice (9
) was obtained.

The obtained fruit juice (9) has a lower acidity than fruit juice (8).

The amount of hesperidia and the amount of limonin decreased, and a decrease in sourness and bitterness was also observed sensory wise.

64. Example 5 The concentrated fruit juice of Natsukan, obtained by a conventional method, was diluted with water to 10" B! as a control. The fruit juice was obtained.

Anion exchange resin, 100'*200't
300''+400''*500- were each regenerated with a sodium hydroxide solution, washed with water, and drained using a conventional method.

Next, the resin was added to each 1000 d of fruit juice obtained by diluting the Natsukan concentrated fruit juice to 18°BX, and
After standing still for about 0 to 90 minutes with occasional stirring, the resin was separated and removed, water was added, and 10
°BK juice was obtained.

In the present invention, by adding the amount of resin to the fruit juice, it is possible to obtain acidity according to the purpose. (See drawing) 6 Example 6 Phase A concentrated fruit juice obtained by a conventional method was diluted with water,
As a control, 10°BK fruit juice was obtained.

400 m of cation exchange resin (sulfonic acid group) was regenerated with an aqueous hydrochloric acid solution, washed with water, and drained. Next, add 100 Gsdk of fruit juice obtained by diluting the A-phase concentrated fruit juice to 18° BK, add the resin, and let it stand for about 80 to 90 minutes with occasional stirring, then separate and remove the resin, and drain the water. In addition, as a treatment area, 10°B! Fruit juice @O was obtained.

The obtained fruit juice 411) had a reduced amount of naringin, amount of limonium, potassium content, and sodium content when compared with the fruit juice part. The increase in the acidity (titration: 8 degrees) of the juice mouth υ is the result of an apparent increase in the titratable acidity due to a decrease in the pH due to the decrease in potassium and sodium amounts.

Table 5. Notes on results from Example 6: Due to the decrease in naringin and limonin, the bitterness was reduced.

(2) Because potassium and sodium decrease, P
H decreases and the acidity appears to increase.

Example 7 A calcium agent was added to and mixed with the squeezed peel and pulp residue produced when unshu mandarin oranges are squeezed with a citrus juice extraction device,
After the pectin was denatured, it was pressed using a press.

The resulting liquid juice was centrifuged to remove insoluble solids, and further filtered through mulberry earth to obtain a clear liquid.

Hydroxylate the gap ion exchange tree #4o011 using a conventional method)
After regenerating with IJum solution, washing and draining,
The resin was added to the 1009 m/s of clarified liquid juice, and the mixture was allowed to stand for about 80 to 90 minutes with occasional stirring.
The treated liquid juice was obtained by separating and removing the resin. Compared to the untreated liquid juice, the treated liquid juice had a reduced meltness, hesveridin content, and remote control content.

Table 6 Results from Example 7 Notes (1) Hesveridin is one of the 7 fubomaid substances, but it is not bitter and tasteless.

As mentioned above, by changing the pretreatment method, it is possible to improve the quality according to the purpose, and by changing the blending rate when blending untreated fruit juice with treated fruit juice,
Organic 1t, s, ionized substances, 7 laponoid substances j
1. The amount of limonoids in grams can be controlled.

Therefore, according to the present invention, any quality improvement can be carried out by changing the pretreatment method or blending ratio depending on the purpose.

Next, an example of mid-late citrus fruit juice will be described.

Example 1 When only the bitterness of mid-late citrus fruit juice is used (blending with II state t-kan fruit juice) According to Example 1, a reduced acid fruit juice of summer citrus fruit juice is obtained.

By blending this with Satsuma fruit juice, a fruit drink with a pleasant bitterness and low acidity can be obtained.Example 2: When only the sourness of mid-late citrus fruit juice is used (use as fruit vinegar) Generally, it has a strong sourness. Citrus fruit juice is processed and used to make fruit vinegar, but fruit vinegar with a strong bitter taste reduces taste.

The bitterness-removed fruit juice obtained according to Example 2 retains its sourness and is low in bitterness, and can be processed into fruit vinegar.

In addition, mid-to-late citrus fruit juice, which simultaneously removes acidity and bitterness, is a product with a high fruit juice content (for example, 5o111 drink, 7C
It can be used as a drink or blended with other fruit juices.

Conventionally, it has been almost impossible to utilize mid-late citrus fruit juice because of its strong acidity and bitterness, but the present invention has made it possible.

[Brief explanation of the drawing]

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Claims (1)

[Scope of Claims] (1) The organic acids of the ingredients contained in the raw citrus fruit beverages are treated by treating the citrus fruit beverages with an unpretreated or pretreated ion exchange resin. , 7. A method for producing citrus fruit beverages, characterized by selectively removing labonoid substances, limonoid substances, or cationized substances. (3) The ion exchange resin that is not pretreated is an anion exchange resin, and the components that are selectively removed are organic acids, 7-labonoid substances, and limonoid substances. A method for producing citrus fruit drinks. The ion exchange resin that is not pretreated is a cation exchange resin, and the components that are selectively removed are cationized substances,
7. A method for producing a citrus fruit beverage according to claim 1, which is a rabonoid substance or a limonoid substance. (4) The pretreated ion exchange resin is an anion exchange resin that has been pretreated by immersion in an aqueous solution containing 7-labonoid substances and/or lymonoid substances, and the components to be removed by the Kanazawa method are A method for producing a citrus fruit beverage according to claim 1, which is an organic acid. (5) The pretreated ion exchange resin is an anion exchange resin that has been pretreated by immersion in an aqueous solution containing an organic acid, and the components to be selectively removed are 7 labonoid substances and monooid substances. A method for producing a citrus fruit beverage according to claim 1