JPS5925674A - Pulp-containing juice and its preparation - Google Patents

Abstract

PURPOSE:To obtain a pulp-containing juice having unique feeling to the teeth and excellent palatability, by treating finely cut pieces of vegetable or fruit with a plant tissue disintegration enzyme to effect the softening of only the surface layer of the piece, and adding the treated pieces to a juice. CONSTITUTION:Vegetables or fruits are cut to fine pieces having a thickness of <=5mm., preferably about 2-3mm., and immersed in an aqueous solution containing 0.05-0.5%, preferably 0.1-0.2% of a plant tissue disintegration enzyme such as cellulase, pectinase or endo-pectinase, etc. at 35-55 deg.C until only the surface layer of the piece is softened, usually for 1-60min, preferably 3-10min. It is preferable to add 0.05-0.2% of ascorbic acid to the aqueous solution of the enzyme to prevent the browning. After draining, the tissue is added to conventional fruit or vegetable juice in a proper amount, e.g. 5-20%, and heat-sterilized to obtain a pulp-containing juice.

Description

[Detailed description of the invention] The present invention relates to a novel whelk juice.

Recently, in the juice industry, fruit drinks containing fruit particles, so-called Tsubutubu juice, have been growing rapidly, but most of the Tsubutubu juice on the market is orange Tsubutubu juice that contains mandarin oranges. I can't find any tsubu tubu juices that contain other fruits or vegetables.

The texture of the whelk is important for quality, and the texture of the whelk is too hard and feels like a foreign body (・If you feed it, it will lose the characteristic of whelk, and it is not good for anything other than mandarin oranges. Even if you chop up fruits and vegetables and mix them into juices, you will not be able to obtain non-tsubu juice with an excellent texture.

In view of the current situation, the present inventors conducted an investigation on the juices of fruits and vegetables other than mandarin oranges, and found that
By using shredded fruits and vegetables treated with plant tissue disintegrating enzymes as raw materials for whelk-tsubu juice, we can create whelk-tsubu juice with a soft, rounded edge and an excellent texture.↓I The present invention was completed based on this knowledge.

That is, the present invention is a whelk juice treated with plant tissue disintegrating enzymes/- containing thin fruit and/or vegetable matter, and a method for producing the same. explain.

Vegetables and fruits subject to the present invention Q'', generally /:I--
Vegetables - 〇 are vegetables, onions, spinach, parsley, celery, cucumbers, green peppers, beets, etc., fruits, apples, peaches, grapes, pears, pineapple. etc. can be mentioned.

Wash these vegetables and fruits with water, remove inedible parts, and then cut them into small pieces. The degree of shredding varies depending on the type of vegetable or fruit, the viscosity of the juice, etc., but is preferably about 2 to 3 mm below jwn.

The vegetables and fruits thus shredded are immersed in an aqueous solution containing a plant tissue disintegrating enzyme.

The plant tissue disintegrating enzymes used in the present invention include cellulase, pectinase, endopolygalacturonase (PG), and endopectin transeliminase (PG).
TE), endopectate transeliminase (PA
TEi) and other endo-type pectinases.

The concentration of aqueous solutions containing these enzymes is 0.0j~
o, s ratio, preferably o, i~0.2%, and the immersion temperature is 3j~! It is j℃.

Shredded fruits and vegetables are immersed in such an enzyme-containing aqueous solution.The soaking time 1 varies depending on the type of fruit or vegetable and the size of the shredded product, but the key is to Soak the shredded pieces for a period of time until only the surface area becomes soft. If the soaking time is too long, the whole cut object will become soft and there will be no patent as a sobupno use.Usually 7~
60 minutes, preferably 3 to 70 minutes, for example about 2 m
mm thinly sliced/, - Taking an apple as an example, the PTE enzyme has a 0.2 solubility tf'! 7. (lI-5°C), it will be chewy with a good texture in 3 to 1 minutes.

In addition, this enzyme aqueous solution contains ascorbic acid f0.03;~0
．． It is preferable to add 2% to prevent browning. After draining the enzyme-treated shredded food, add appropriate ml of fruit or vegetable juice to fruit or vegetable juice, for example, add J-20% and mix, heat sterilize, and make it thick. Use it as a youth.

As described above, the present invention can produce shredded vegetables and fruits at 411゛I.
It is treated with a tissue-disintegrating enzyme to turn the surface into ini (・J Chika only, 7., lφ), and this is added to juice for sobupno use, and the resulting juice is made with a chewy texture. Also, the rounded edges of the shredded food (
It's a tsubutsubu juice with an excellent taste.

Examples are shown below.

Example 1 A peeled and enucleated apple for processing was cut into pieces of 2 to 3 +am, which were treated with 0.2% PTE enzyme (Seishin Pharmaceutical Co., Ltd.: Pectolyase) and 0.2% PTE enzyme (Seishin Pharmaceutical Co., Ltd.: Pectolyase). /L containing ascorbic acid
After immersing in an aqueous solution at 1-5°C for 3 minutes, draining the water, washing the same apples for processing as above, adding an antioxidant at the same time as crushing, and squeezing the juice.
W% was added and mixed, and heat sterilized at 95° C. for 3 minutes to obtain whelky apple juice. The obtained juice was a whelk juice with a good texture.

Example 2 A pineapple for fruits and vegetables was peeled and denucleated, and the pulp was cut into pieces of about 2 am. After immersing it in a 50°C aqueous solution containing pectinase (Kinki Yakult: Pectinase SS) θ, 2H for 5 minutes. The water was drained, and this was mixed with pine juice at is W/W'%, canned, and heat sterilized at 9θ°C for 3 minutes to obtain Tsubutsubu pine juice.

Claims (2)

[Claims] (1) Tsubutubu juice containing shredded fruit and/or vegetables treated with a plant tissue disintegrating enzyme. (2) A method for producing whelk juice, which comprises softening the surface area of the shredded fruit and/or vegetable by allowing a plant tissue disintegrating enzyme to act on the shredded fruit and/or vegetable, and adding and mixing this to the juice.