JPS591472B2 - Manufacturing method of honey drink containing fruit juice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fruit juice-containing honey beverage that has the characteristic properties of honey and does not produce floating matter, aggregates, or sediment.

Honey differs not only in flavor but also in composition depending on the type of flower that is the nectar source, but the general composition of honey is as follows.

Moisture: 17% Direct reducing sugar: 75% (fructose 41%, glucose 34%)
) Sucrose (sugar) 1.9% Dextrin 1.8 protein 0.3% Ash 0.18 organic acid 0.1% Others 3.72% The proteins contained in the above honey are used in honey drinks containing fruit juice. This causes floating matter, agglomerates, and precipitation, and therefore, when it is put on the market as is in a bottle, the product value is significantly reduced.

This phenomenon occurs as the protein content increases. The longer the heating time is, the more noticeable it is.

The Food Sanitation Act also requires PH to sterilize soft drinks.
Items below 4.5 must be heat sterilized at 93°C or higher in a preparation tank equipped with a self-recording thermometer, or heat sterilized for 30 minutes at 80°C or higher after being filled into a container. There is.

Now, if we dilute only honey with purified water and heat sterilize it under the above conditions, if the sugar content is 65 degrees or higher as measured by the refractometer, there will be no floating matter, and the colloidal state peculiar to honey will be maintained. However, if the refractometer reading falls below 65 degrees, floating matter will occur.

This is due to the proteins contained in honey, some of which normally form a colloid.
This is because the protein is denatured when diluted and heated.

However, if the refractometer reading is too high, the viscosity of the product will become high (hard), making it unusable as a beverage, so it is desirable to keep the refractometer reading 7.5 degrees or less.

When honey is diluted and heated as described above,
Alternatively, when diluted honey is added with an acidulant and heated, floating substances are produced, but when fruit juice is added, the amount becomes even larger and the agglomeration is significant.

This is thought to be because tannins are present in most fruit juices such as apples, tangerines, and plums, and these tannins react with proteins to create substances that are insoluble in water.

For this reason, in order to eliminate the above-mentioned floating substances, methods have been used in the past, such as adding diatomaceous earth or kaolin to honey and filtering it, or using enzymes such as protease to remove proteins. When protein is removed using this method, it is possible to create a product that looks clear and clean, but it is not just about the unique flavor and nutritional content of honey (
There is a risk that pollen may also be removed, which halves the point of using expensive honey.

Therefore, the present invention has been made in view of the above-mentioned conventional problems.
Or, if a part of processed honey is extracted by adding sugar, glucose, or invert sugar to honey, and fruit juice, brewed vinegar, acidulant, and concentrated fruit juice are used in the honey or part of the processed honey, After adding purified water and stirring and mixing well, heating to 85 to 90 ° C., cooling and filtering, adding the remaining honey to the lachrymal fluid can reduce the characteristic flavor and cloudiness of honey. Na(, and.

The purpose of this invention is to provide a honey drink that does not generate floating substances.

Example 1 First, after dissolving 8 kg of citric acid in 240 t of purified water,
115 concentrated lemon juice 60/and honey 300kg 7
After mixing for 70 minutes and heating to 85-900C while stirring, 4
The mixture is cooled to below 0°C, diatomaceous earth is added thereto, and filtered using a pressurized p-filter (filter place) using sand cloth.

Next, add 700 kq of honey to the P liquid 470/(560 kg) filtered above (sterilize by heating to 93°C or above while stirring and mixing, filter with 200 mesh tear cloth, and hot pack into a container. and cool immediately.

As a result, it was possible to obtain a honey drink containing lemon juice, which was free from floating substances and had the characteristic flavor and cloudiness of honey.

The finished product according to the above is 1000/(1290/
Cq), and the refractometer reading is 66 at room temperature (120°C).
The pH was 2.42.

Example 2 Dissolve 8 kq of citric acid and 1 kq of malic acid in straight plum juice 3001, add 300 kl of honey, mix, heat to 85-90°C with stirring, cool to below 40°C, and add it to diatomaceous juice. The soil is strained and filtered through a 770 pressure filter (filter press) using furnace cloth.

Next, add 700k (j) of honey to the filtered P liquid 4701 (560kq) (sterilize by heating to 93℃ or higher while stirring and mixing, filter with 200 mesh furnace cloth, and hot pack in a container. Cool immediately.

As a result, it was possible to obtain a honey drink containing plum juice that was free from floating substances and had the flavor and cloudiness characteristic of honey.

The finished product as described above is 1000/ (1290kq), and the refractometer reading is 2.
The temperature was 66 degrees at 0°C, and the pH was 2.50.

As described above, according to the present invention, honey drinks containing fruit juice with high nutritional value can be produced without impairing the unique flavor and turbidity of honey and without generating floating substances. I was able to provide it.

Claims (1)

[Claims] 1. Take out a part of the honey or processed honey used to produce a fruit juice-containing honey drink, and add fruit juice, brewed vinegar, and an acid bed charge to the honey or part of the processed honey (stir and mix). After that, it was heated to 85-90°C, cooled and filtered,
A method for producing a fruit juice-containing honey beverage, which comprises adding the remaining honey to the tear fluid to obtain a fruit juice-containing honey beverage with a sugar content (refractometer reading) of 65 to 75 degrees. 2. The method for producing a fruit juice-containing honey beverage according to claim 1, characterized in that when concentrated fruit juice is used as the fruit juice, an appropriate amount of purified water is added and mixed.