JPS6181767A - Deoiling treatment of citrus fruit juice - Google Patents

Abstract

PURPOSE:To obtain juice of citrus fruit keeping the characteristic flavor and taste of the citrus fruit, by squeezing the whole fruit of citrus, and absorbing the essential oil floating in the juice with a synthetic fiber cloth. CONSTITUTION:Washed citrus fruits are squeezed with a whole-fruit juicer, and the juice is treated with a sieving machine to separate coarse pulp particles and then centrifuged to control the amount and size of the pulp particles. The content of the pulp in the juice is about 1-5 vol.%, and that of the essential oil is 0.03-0.07%. The essential oil in the juice is adsorbed to a nonwoven or woven cloth made of a synthetic fiber insoluble in aromatic oils, e.g. isotactic polypropylene, etc., by filtering the juice with the cloth attached closely to the surface of a strainer, metallic mesh, etc. As an alternative method, since the essential oil floats on the surface of the juice, the adsorption of the essential oil to the cloth can be carried out by floating a piece of cloth on the juice in a tank, and stirring the juice.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is a processing method for obtaining citrus fruit juice without losing its original aroma and flavor by removing essential oils from citrus fruit juice.

BACKGROUND OF THE INVENTION Currently, citrus juice factories in Japan mainly employ a whole-fruit juice extraction method using FMC in-line juice extraction machines. In this method, the washed citrus fruit is squeezed as is, a hole is created in the outer pericarp, and the juice is squeezed out from the hole. Juice. In this way, the fruit is divided into two parts: the fruit juice and the dregs (skin, seeds, and sac), but the fruit juice contains essential oils found in the oil sacs of the pericarp.

The flavor components of fruit juice include terpene hydrocarbons, alcohols, aldehydes, esters, and water-soluble volatile components. When essential oils are mixed into fruit juice, the amount of terpene hydrocarbons in particular increases significantly, producing a pine resin odor or an oxidized odor. However, in the current method, the squeezed fruit juice is concentrated and stored frozen, but in this way, no abnormal odor or malodor is generated. The reason for this is that the essential oil evaporates during the concentration process, and the concentrated fruit juice contains almost no essential oil.

Problems that the invention aims to solve When whole fruit juice is extracted and made into a single product, it retains a good aroma at the time of manufacture, but as it is stored, pine resin and oxidation odors develop and the flavor deteriorates significantly.・Deteriorates rapidly. The reason for this is that essential oils contain a lot of terpene hydrocarbons, the main component of which is d-IJ monene (85-90% of essential oils), which changes to α-terpineol during storage and becomes pine resin. It is thought that it emits an odor and a 21-arson odor. Therefore, fruit juice with low dlJ monene is desired. Conventionally, whole fruit juicers have been used to squeeze the juice by adjusting the pressure so that too much essential oil does not come out, but in general, a process is added to concentrate the juice squeezed in this way and remove the essential oils. It will be done. Terpene-free fragrances, blended fragrances, and synthetic fragrances are used as fragrances by removing a certain amount of d-limonene from fruit peel oil, but as a result, the product is a fruit juice with a different flavor, with less of the original citrus flavor. .

Means for Solving the Problems This invention was devised in view of the above-mentioned facts, and involves adsorbing essential oils floating in citrus juice obtained by squeezing the whole fruit onto a non-woven or woven fabric made of synthetic fibers. This processing method is characterized by obtaining fruit juice that retains the original aroma and flavor of citrus fruits.

The washed citrus fruits are put through a whole fruit juicer and pressurized to squeeze out the juice. Next, this fruit juice is passed through a sieve to remove coarse pulp, and a centrifuge is used to adjust the amount of pulp and pulp particles, but the amount of pulp contained in the juice at this point is 1-5'
At 7v%, the essential oil amount is 0.03-007%.

A nonwoven fabric or woven fabric made of synthetic fibers such as polypropylene, which does not dissolve in aromatic oils, is placed in close contact with the wire mesh or sieve surface of the strainer 9, and the fruit juice is passed through and filtered to remove essential oils from the fruit juice. Adsorb it to the cloth surface and dish towel.

Alternatively, since the essential oil floats on the surface of the fruit juice, the essential oil can be adsorbed onto the cloth piece by suspending the piece of cloth in the fruit juice in the tank and continuing to stir the fruit juice.

According to this treatment, water-soluble alcohols, altehydes, esters, and other water-soluble volatile components in the fruit juice are not adsorbed to the cloth, so that the original flavor of the fruit juice remains after filtration. To make a beverage product, these processed fruit juices are sterilized, filled into cans, bottles, paper containers, etc., and cooled. Alternatively, there is a method of cooling immediately after sterilization and filling containers. ). In either case, the flavor is retained for a long period of time.

Example I (Filtration method) One ton of Onshu mandarin oranges was put through an FMC in-line juicer and the juice was squeezed out using a whole fruit juice method. After the fruit juice is sieved, it is centrifuged using a centrifugal separator.

At this time, the amount of fruit juice is 485 Icy, and the amount of pulp is 2X%2
The amount of d-limonene is 0.052X%. When the fruit juice is naturally passed through a polypropylene cloth (cloth volume 16.9 → (65 × 65 儂 hole 0.5 words) for the first time), the amount of monene is 0.022 When passed again, the concentration was 0.017%, less than half of the initial value.

Example 1I (Soaking method) 485 Ky of fruit juice obtained in the same manner as above was stored in a tank, and a piece of propylene cloth (cloth volume: 16°9 cm') was placed in the tank.
) and stir slowly while the essential oil comes into contact with the cloth and is absorbed by it.

Changes in d-IJ monene in fruit juice over time are shown in the table below.

Effects of the Invention Synthetic fiber cloth such as polypropylene has selectivity in adsorbing scents. Therefore, through the filtration process, essential oils, especially dIJ monene, which causes the pine resin odor, are adsorbed to the cloth, and the original scent of fruit juice remains.

Since the essential oil content in fruit juice is not so large, the amount of synthetic fiber cloth used is small, and the amount of cloth used per 100 tons of fruit juice is 10 to 15 m2 per 100 tons of fruit juice. Work can be done easily and quickly without any hassle.

It is safe because the essential oil has a high adsorption power to the cloth and the cloth does not dissolve into fruit juice. In addition, in the case of a method in which the cloth pieces are suspended in a tank, the cloth pieces do not settle in the fruit juice, so they can be easily taken out and collected.

Claims (1)

[Claims] A method for deoiling citrus fruit juice, which is characterized by obtaining fruit juice retaining the original aroma and flavor of citrus fruits by adsorbing essential oils floating in citrus fruit juice obtained by whole-juice to a synthetic fiber non-woven fabric or woven fabric.