JPS633778A - Production of persimmon juice - Google Patents

Abstract

PURPOSE:To produce clear persimmon juice without forming secondary precipitates, by adding an acid to pressed or strained persimmon juice, enzymically treating and, filtering the treated juice, the heat-treating the filtered juice. CONSTITUTION:Astringent persimmons subjected to astringency removing treatment, sweet persimmons or ripe persimmons are pressed or strained to give persimmon juice and 0.3-0.5% acid, e.g. citric acid, is added to adjust the pH to <=4. 0.02-0.05% enzyme, e.g. soluble pectinase, is then added to the resultant persimmon juice and viscosity of the juice is reduced by keeping at about 40 deg.C for 3-5hr. The resultant juice is further filtered through a diatomaceous earth or ultrafiltered to remove contaminating substances. The filtered juice is then heat-treated at 75-85 deg.C for 10-30sec.

Description

[Detailed Description of the Invention] [Background of the Invention] Technical Field The present invention relates to persimmon fruit? More specifically, the present invention relates to an improved production method that prevents the occurrence of two precipitates in the production of clear persimmon juice.

PRIOR ART The present invention is an attempt to provide high quality fruit juice made from persimmons, which have not been commonly used in the past.
Sub-1) It can also be used for manufacturing various seasonings, etc.

The production of persimmon juice is generally carried out in the following steps.

That is, using astringent persimmons that have been treated to remove astringency using a carbon dioxide method, a hot water extraction method, an alcohol method, etc., a moon persimmon, or a ripe persimmon as a raw material, obtain crude persimmon juice using a squeezer, or Or Chopper Pulper, Finitsushi p
-1 Centrifugal squeezing M to obtain persimmon puree.

Next, after adding Vecton-degrading enzyme to this crude juice or puree, it is heated and held at around 40°C for about 3 hours to lower the viscosity, and then filtered using a silica filter or an ultrafiltration membrane device. The turbid substances are removed by filtration to obtain clear juice.

However, in the clarified persimmon juice obtained by the above-described process, a precipitate may be generated within 1 to 2 days after production, resulting in a decrease in the quality of the product. This precipitate is what is called a secondary precipitate, and is flocculent or mogna-like and yellowish brown in color, but it easily floats in the dark brown transparent supernatant, which affects the appearance of the product. This results in a lower level of energy.

Therefore, preventing the occurrence of secondary precipitation in the beverage industry has become a major issue in terms of quality control and aesthetics.

Incidentally, the problem caused by this secondary precipitation can be solved by removing the precipitate, but to do so, it is necessary to further provide a re-filtration step and a re-sterilization and sealing step.

[Summary of the invention]

Abstract: The present inventors have discovered that when the juice obtained by pressing persimmon fruits is heated, a yellow-brown precipitate is produced, and that the precipitate is produced when the pH is lowered to improve the sterilization preservation of persimmon juice. By observing these phenomena and combining them, the inventors discovered that secondary precipitation can be prevented, leading to the present invention.

That is, the method for producing persimmon juice according to the present invention is a method for producing persimmon juice by squeezing or straining persimmon fruit, treating it with an enzyme, and then filtering it, in which acid is added before filtration, and then heat treatment is performed. This method is characterized by preventing secondary precipitation.

[Detailed description of the invention]

Persimmons, which are a persimmon fruit raw material, can be broadly classified into astringent persimmons and sweet persimmons depending on the presence or absence of astringent taste. Methods for removing astringency include the carbon dioxide method, the purification method, and the alcohol method.

In the present invention, fruits that have not been removed from astringency can also be used;
As raw materials, it is common to use sweet persimmons, astringent persimmons that have been treated to remove astringency, or ripe persimmons. Further, any method can be used for removing astringency as long as it does not contradict the purpose.

Acid As mentioned above, the present invention is constructed by adding an acid to lower the pH before or after the enzyme treatment, followed by heat treatment to avoid the generation of agglomerated precipitates, and then filtration.

Acids that can be used in the present invention include organic acids, such as dicarboxylic acids such as malic acid, tartaric acid, oxalic acid, succinic acid, and citric acid, tricarboxylic acids, and anhydrous acids, such as hydrochloric acid, phosphoric acid, and carbonic acid. Among them, acids contained in fruits, such as citric acid and malic acid, are particularly preferred.

It is preferable to add acid so that the DH of the fruit juice is 4 or less in order to improve sterilization and storage stability. - Since the pH of squeezed persimmon juice is generally around 6, the amount of acid added is about 0.3 to 0.5% for citric acid, malic acid, etc. However, depending on the type of persimmon, maturity level, etc. Since the pH of the squeezed fruit juice tends to vary depending on the conditions, the amount added is not limited to the above range.

Further, the acid addition step is determined depending on the optimum pH of the pectinolytic enzyme used in the enzyme treatment. That is,
For enzymes with an optimum pH of 4 to less than 4, such as pectinase, it is preferable to add the enzyme before the enzyme treatment, and for enzymes with an optimum OH higher than 4, such as pectin esterase, to add it after the enzyme treatment. You can also do it.

However, from the viewpoint of avoiding the risk of deterioration of the fruit juice due to microorganisms during the enzyme treatment step, it is preferable to add the acid before performing the H9 cord treatment.

Heat Treatment The heat treatment is carried out in order to coagulate the precipitates caused by the addition of the acid and to eliminate the activity of the Bekudin component M1. Insufficient heating will not sufficiently prevent the occurrence of secondary precipitation, while excessive heating will deteriorate the taste of the fruit juice and cause the color to turn brown, which is undesirable. Therefore, the heating temperature is preferably 75 to 85°C, and the heating time is 30°C.
~10 seconds is preferred. It goes without saying that if the heating temperature is low, a long heating time is required, and if the heating temperature is high, a short heating time is sufficient.

Enzyme treated persimmon juice? Pectin is present in I, which has a strong protective colloid effect, and contains fine pieces of contaminated fruit tissue to maintain stable turbidity. Therefore, in order to obtain transparent persimmon juice, a treatment for G and L clarification is required, and the main treatment involves the use of pectin-degrading enzymes. The process usually involves using pectinolytic enzymes at 0.0
This is done by adding at a concentration of 2 to 0.05% and holding it at around 40°C for 3 to 5 hours.

In addition, if the treatment is not sufficient with the use of a single enzyme, it is effective to use a combination of multiple pectin components, and clarifying can be achieved by adding cellulases, amylases, proteases, tannins, gelatin, etc. It has been found that it is promoted. Therefore, in the present invention, enzymatic treatment refers not only to the use of a single pectin-degrading enzyme, but also to the use of multiple pectinolytic enzymes.
P! ! This also applies to cases where AT is used as a lubricant and cases where additives such as those mentioned above are used.

〔Example〕

Astringent persimmon (Atago) 100? Put l into a polyethylene bag,
After spraying 35% ethanol 11, it was stored at 40±3°C for 3 days to remove astringency. The fruit was boiled in boiling water for 10 minutes to soften the fruit, and then the fruit was squeezed to obtain crude fruit juice 61. Then add 9 to 0.2 of citric acid to make l) H
4 and heated to 40°C to extract soluble pectinase (
Tanabe) was added at 0.02% and stored for 4 hours to perform N treatment. This was heat-treated at 80° C. for 30 seconds, and after cooling after confirming the generation of aggregates, it was filtered through diatomaceous earth using Radiolite to obtain clarified fruit juice 57 to 3.

This product has a refractive index of 16” BX, pH 4, and acidity 0.35.
%, no precipitation was observed after storage at room temperature for 60 days, and the transparency was also good.

Effect: By performing acid addition and heat treatment before or after enzyme treatment as in the present invention, no precipitate is generated immediately after production and during storage and distribution, resulting in clear persimmon juice with constant quality and good appearance. can be obtained.

Therefore, the problem of preventing secondary precipitation of persimmon juice in the beverage industry could be solved. Furthermore, this eliminates the need for the steps of re-filtration and re-sterilization sealing of the secondary precipitate in the conventional method, which greatly contributes to improving industrial productivity.

In addition, because we have provided persimmon juice with consistent product quality and beautiful transparency, we have opened up new uses for persimmon juice in various fruit drinks and brewed products such as sacred sake and persimmon vinegar, contributing to social and economic benefits. There is also a great contribution to make.

Claims (1)

[Scope of Claims] 1. A method for producing persimmon juice by squeezing or straining persimmon fruit, treating it with enzymes, and then filtering it, in which an acid is added before filtration, and then heat treatment is performed to produce secondary juice. A method for producing persimmon juice, which is characterized by preventing precipitation. 2. Characterized by adding acid before enzyme treatment,
A method according to claim 1.