KR970007016B1 - Method for preparing carrot juice - Google Patents

Abstract

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Description

How to prepare carrot juice

The present invention relates to a method for producing carrot juice. Juices obtained by juice of various vegetables and / or fruits are widely used. In the production of these juices, it is possible to produce the juices with a good juice rate, and furthermore, the juices obtained have been required to better maintain the color tone and flavor of vegetables and / or fruits. The present invention addresses this need, and in particular, relates to a method for producing carrot juice.

Conventionally, as a manufacturing method of carrot juice, a common carrot is heated in boiling water, after enzyme inactivation (branching), crushed or crushed and juiced is performed. In this case, a pulper, a screw press, a ginner, a decanter, etc. are used individually or in combination for juice. By the way, in these conventional methods, 1) the juice rate is low due to the structure of the juicer to be used, 2) the extraction rate of the original pigment component or flavor component in the juice solution is low, and the color tone of the juice solution is bad, 3 ) Moreover, because branching takes a long time, heating odor occurs in juice, and the flavor is bad.

In any case, in the conventional method, the juice rate is good and high quality carrot juice cannot be prepared.

Thus, as a method for producing carrot juice which improves the above-mentioned drawbacks, carrots are heated in boiling aqueous solution of food acid dissolved in enzyme to inactivate (branching), then crushed and crushed, and then juiced by filter press. (USP 3787589). However, even in this conventional method, 1) the juice rate is improved, but also insufficient. 2) The extraction rate of the carrot's original pigment component or flavor component in the juice solution is improved, but the color tone of the juice solution is poor. Although the branching time is shortened, since the enzyme inactivation method itself is branching, there is a drawback that a heat odor is generated in the juice solution and its flavor is bad.

The problem to be solved by the present invention is that in the conventional method, the juice rate is insufficient, the color tone of the juice solution is poor, and the heat odor is generated in the juice solution and its flavor is bad.

Thus, the present inventors have conducted studies to solve the above problems, and while crushing or cutting carrots, the aqueous citric acid solution or lemon juice is sprayed so as to have a predetermined amount of citric acid contained therein, and thus the crushed products or cuts thus obtained. After enzymatically inactivating water by heating, it was found that it is most suitable to juice using a biaxial biaxial rotary extruder to complete the present invention.

That is, this invention relates to the manufacturing method of the carrot juice characterized by passing through the following 1st process, 2nd process, and 3rd process.

1st process: The process of spraying a citric acid aqueous solution or lemon juice so that citric acid contained in it may be 0.05-0.5 weight% with respect to a crushed object or a chopped object, while crushing or cutting a carrot.

Second step: A step of enzymatically inactivating the shreds or cuts obtained in the first step by heating.

The third step: Feed the crushed or cut product deactivated in the second step into a biaxial bidirectional rotary extruder with a bidirectional screw in engagement, and push the screw from the inlet to the outlet with these screws. The process of engaging and screwing the screws together while transferring while putting.

Carrots in the present invention is used to wash and screened, preferably peeled if necessary. In the first step of the present invention, such carrots are crushed or cut. For grinding or cutting, hammer mill, crusher, cutter, etc. are used.

Carrots are preferably crushed or cut to have an average diameter of 3 to 20 mm, more preferably crushed or cut to have an average diameter of 5 to 10 mm. When the carrot is crushed or cut to an average diameter of less than 3 mm, when such a crushed product or a chopped product is fed to a biaxial bidirectional rotary extruder described later, the juice rate tends to be lowered. Conversely, when carrots are crushed or cut over an average diameter of 20 mm, it is difficult to transfer such shreds or cuts between and during the process. The average diameter in this case is 1) optionally collecting 50 shreds or cuts, and then 2) for each shreds or cuts, measure the lengths of the four locations, each of which is divided into eight equal planes. It is a value calculated | required in order of said 1)-3) which makes each crushed object or each cut | disconnected object a diameter, and 3) calculate | requires the average value of the diameter of each crushed object or each cut | disconnected object.

In the first step of the present invention, the citric acid aqueous solution or lemon juice while the carrot is crushed or cut, so that the citric acid contained therein is 0.05 to 0.5% by weight, preferably 0.1 to 0.2% by weight relative to the crushed or cut. Spray. This is to suppress the enzyme reaction. As a lemon juice, the juice of raw lemon, its concentrate, the water dilution liquid of this concentrate, etc. can be used. When the citric acid aqueous solution or lemon juice is sprayed so that the citric acid contained therein is less than 0.05% by weight relative to the crushed or cut products, the enzymatic reaction cannot be effectively suppressed. Conversely, if the citric acid aqueous solution or lemon juice is sprayed so that the citric acid contained therein is 0.5% by weight relative to the crushed or cut products, the enzymatic reaction can be suppressed, but the acidity of the finally obtained carrot juice becomes excessively strong. It is conceivable to use organic acids such as lactic acid or acetic acid instead of citric acid for the purpose of inhibiting the enzymatic reaction, but these organic acids do not match the original flavor of carrot juice.

Spraying saline solution is also effective for the same purpose as using citric acid. It is also effective to spray ethyl alcohol for the purpose of extracting more pigments (carotenoids) from carrots. When spraying a saline solution, the saline solution is sprayed together with an aqueous citric acid solution or lemon juice, so that the salt is 0.1 to 1.0% by weight, preferably 0.3 to 0.7% by weight, relative to the crushed or cut products. In addition, when ethyl alcohol is sprayed, ethyl alcohol is sprayed together with an aqueous citric acid solution or lemon juice so that the ethyl alcohol is 0.5 to 3% by weight, preferably 0.7 to 1.5% by weight, based on the crushed or cut products. In salt and ethyl alcohol they may be sprayed simultaneously with aqueous citric acid solution or lemon juice. The above numerical ranges when using saline and / or ethyl alcohol are to achieve the purpose of using them on the one hand and at the same time to harmonize with the original flavor or color tone of carrot juice.

In the second step of the present invention, the lysate or cleaved product thus produced is inactivated by heating. It is preferable to use a closed system, for example, consumable, for heating. This is to prevent the occurrence of inappropriate heating odor while maintaining the original quality of carrots by heating quickly with a closed system. The heating is performed such that the product temperature is usually 80 to 90 ° C, preferably about 85 ° C.

In the third step of the present invention, the enzyme inactivated by heating is supplied to a biaxial bidirectional rotary extruder for juice. The biaxial two-way rotary extruder used in the present invention is provided by mounting two screws to engage two rotary shafts of two-way rotation in parallel, and surrounding these screws with a slit or meshed barrel. In this case, the crushed or cut material introduced into the barrel is conveyed while being pushed from the inlet to the outlet with a screw of two-way rotation, and the juice is caught while being engaged with each other, and the juice is recovered from the slit or mesh.

A biaxial co-rotating extruder is used for milking vegetable oil from oilseed seeds (USP 3450034). The biaxial co-rotating extruder is formed by mounting screws to two rotating shafts of co-rotating coaxial rotation, and enclosing the screws in barrels with slits. However, in the present invention, in which the carrot juice is juiced from the crushed or cut product prepared as described above, using such a biaxial co-rotating extruder, the screw of the co-rotating rotation simply removes the crushed or cut product from the inlet to the outlet. It is transported while being pushed in, and the juice rate is lowered because it is only juice between them.

In the biaxial bidirectional rotary extruder used in the present invention, a plurality of screws or the like can be generally mounted on two rotary shafts of bidirectional rotation, respectively. Screws in this case include parallel screws for forward, taper screws for forward, reverse screws for retreat, and taper collars. Such a combination of screws also affects the juice rate and the quality of the juice, and from the inlet to the outlet, for example, parallel screw → parallel screw → taper screw → parallel screw → taper color → parallel screw → taper screw → taper color. It is also possible to employ a combination of the above, but for example, a combination of parallel screw → parallel screw → tapered color → parallel screw → taper screw → reverse screw → tapered color, the reverse screw being mounted at the outlet side from the center. This is preferred. When the reverse screw of two-way rotation which engages with the position of an exit side rather than the center is provided, the reverse screw has a force reverse to the conveyance direction, ie, the force which returns to the inlet side direction to the shreds or cut | disconnected objects in the reverse screw. This is because the crushed matter or cuts are temporarily gathered upstream of the reverse screw, and as a result, the juice rate and the quality of the juice are improved.

In the case of the juice, in order to further increase the juice rate, the juice is preferably heated while flowing a heating medium such as steam into the hollow portion formed in the barrel and / or the hollow portion formed in the screw. Moreover, in order to improve the quality of juice, it is preferable to juice in nitrogen gas atmosphere. For example, a biaxial two-way rotating extruder is surrounded by an enclosure, and nitrogen gas is filled inside the enclosure, and nitrogen gas is introduced at the inlet of the debris or cut in the biaxial two-way rotating extruder. When juiced while supplying, carrot juice with excellent color tone and flavor can be obtained.

(Example)

In order to make the structure and effect of this invention more concrete, an Example and a comparative example are given to the following, but this invention is not limited to these Examples.

Test division 1 (production of carrot juice)

(Example 1)

Commercial carrots were peeled and washed with water. This was finely crushed with a crusher (average diameter 2.0 mm or less), and an aqueous citric acid solution (10.0 wt% citric acid content) was sprayed so that the citric acid contained therein was 0.15 wt% with respect to the crushed matter. Subsequently, the prepared crushed product was fed to Corn Island (model number KV-12 manufactured by Iwai Ichikai Kogyo Co., Ltd.), heated at a product temperature of 85 ° C., and then deactivated by enzyme. Then, the enzyme inactivated was fed to a biaxial bidirectional rotary extruder to juice and cool. The biaxial bidirectional rotary extruder was operated under conditions of a barrel slit width of 0.5 mm and a rotation speed of 10 rpm such as a screw, and the following screw pattern A was used for the screw and the like.

Screw pattern A: (Inlet side) Parallel screw of length 150mm → Parallel screw of length 100mm × groove depth 10mm → Tapered collar → Parallel screw of length 60mm × groove depth 60mm → Tapered screw of length 50mm × groove depth 5mm → Taper screw → taper collar (outlet side) with a length of 40 mm x 4 mm depth

(Example 2)

Commercial carrots as in Example 1 were peeled off and washed with water. The citric acid aqueous solution (citric acid content 5.0 wt%) was sprayed so that the citric acid contained in it was 0.15 wt% with respect to the crushed object, while crushing this to 8.5 mm in average diameter with a crusher. In the same manner as in Example 1 below, the enzyme was inactivated, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling.

(Example 3)

Commercial carrots as in Example 1 were peeled off and washed with water. This was cut into an average diameter of 12.7 mm with a cutter, while citric acid solution (citric acid content 5.0% by weight), saline solution (10.0% salt content) and ethyl alcohol contained 0.15 citric acid, salt and ethyl alcohol, respectively. Sprayed to weight percent, 0.3 weight percent and 0.8 weight percent. In the same manner as in Example 1 below, the enzyme was inactivated, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling.

(Example 4)

Commercial carrots as in Example 1 were peeled off and washed with water. This was crushed to an average diameter of 9.5 mm with a crusher, and a 10-fold water dilution liquid of commercially concentrated lemon juice (6 times concentrated product, citric acid content 36.0 wt%) was sprayed so that citric acid contained therein was 0.15 wt% based on the crushed product. The enzyme was then inactivated in the same manner as in Example 1 below, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling. However, the juice encloses the biaxial bidirectional rotary extruder with an enclosure, fills the nitrogen gas inside the enclosure, and introduces nitrogen gas at the inlet of the crushed product in the biaxial bidirectional rotary extruder. It was performed in nitrogen gas atmosphere by supplying.

(Example 5)

Commercially available carrots in the same manner as in Example 1 were peeled off and washed with water. This was crushed to an average diameter of 9.5 mm with a crusher, and a 5-fold water dilution liquid of commercially available concentrated lemon juice (as in Example 4) was sprayed so that citric acid contained therein was 0.15% by weight relative to the crushed material. Subsequently, the prepared lysate was fed to a consumable (the same as in the case of Example 1), heated to a temperature of 85 ° C. moon and heated to enzyme inactivation. The enzyme-inactivated product was then fed to a biaxial bidirectional rotary extruder to juice and cool. The biaxial bidirectional rotary extruder was operated under conditions of a slit width of 0.5 mm and a rotation speed of 10 rpm such as a screw, and the following screw pattern B was used for the screw and the like.

Screw pattern B: (Inlet side) Parallel screw of length 150 mm x groove depth 15 mm → length 100 mm x groove depth 10 mm parallel screw → taper collar → length 60 mm x groove depth 6 mm parallel screw → length 50 mm x groove depth 5mm taper screw → 40mm length x 4mm depth of groove reverse screw → taper collar (outlet side)

(Example 6)

As in the case of Example 1, commercial carrots were peeled off and washed with water. This was crushed to an average diameter of 9.5 mm with a crusher, and citric acid contained 5 times water diluent, saline solution (salt content of 10.0% by weight) and ethyl alcohol of commercially concentrated lemon juice (the same as that of Example 4). , Salt and ethyl alcohol were sprayed to 0.15%, 0.3% and 0.8% by weight, respectively. In the same manner as in Example 5 below, the enzyme was inactivated, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling. However, the juice was carried out in a nitrogen gas atmosphere as in the case of Example 4.

(Comparative Example 1)

The same commercial carrots as in Example 1 were washed with alkali and washed with water. This was branched in hot water at 90 to 95 ° C. for 12 minutes to deactivate the enzyme, and then cooled by water to peel off. Then, it was crushed and crushed with a hammer mill, and then juiced with decanter.

(Comparative Example 2)

The same procedure as in Example 1 was used except that a biaxial co-rotating extruder (USP 3450034) was used instead of the bi-axial co-rotating extruder.

(Comparative Example 3)

Juice was obtained as in the case of Comparative Example 2. In this case, however, the outlet of the biaxial co-rotating extruder was juiced as far as possible within the range in which continuous juice was possible, and thus juiced under the condition that the maximum juice rate could be obtained. Moreover, although it is expected to improve juice rate by doing in this way, since it takes time to juice, productivity worsens, and it is not practical in industry.

(Comparative Example 4)

Commercial carrots as in Example 1 were peeled off and washed with water. This was immersed in 5 wt% (0.078N) citric acid aqueous solution boiled (branching) for 5 minutes, crushed, and then juiced with a screw press (model number JX-100X 450S manufactured by Seikanisha Co., Ltd.).

(Comparative Example 5)

Juice was obtained in the same manner as in Comparative Example 4. In this case, however, the outlet of the screw press was juiced as far as possible within the range in which continuous juice was possible, and thus juiced under the condition that the maximum juice rate was produced. Moreover, although it is expected to improve juice rate by doing in this way, since it takes time for juice, productivity worsens, and it is not practical in industry.

(Comparative Example 6)

Commercial carrots as in Example 1 were peeled off and washed with water. This was immersed in 5 weight (0.078N) citric acid solution boiled for 5 minutes (branching), crushed, and juiced by a filter press (method described in USP 3787589).

(Comparative Example 7)

Commercial carrots as in Example 1 were peeled off and washed with water. This was crushed to an average diameter of 9.5 mm with a crusher, and a 10-fold water dilution liquid of commercially available concentrated lemon juice (as in Example 4) was sprayed so that the citric acid contained therein was 00.3% by weight based on the crushed matter. In the same manner as in Example 1 below, the enzyme was inactivated, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling.

(Comparative Example 8)

Commercial carrots as in Example 1 were peeled off and washed with water. This was crushed to an average diameter of 9.5 mm with a crusher, and a 5-fold water dilution liquid of commercially available lemon juice (the same as that of Example 4) was sprayed so that the citric acid contained therein was 0.70% by weight relative to the crushed matter. In the same manner as in Example 1 below, the enzyme was inactivated, fed to a biaxial bidirectional rotary extruder, and juiced, followed by cooling.

Test Category 2 (Evaluation)

Regarding the juice solution obtained in each example, the measurement and evaluation results of juice rate (% by weight), color tone, total amount of flavor, amount of carotenoids (mg%), and sensory evaluation were shown in Tables 1 and 2.

Measurement and evaluation were performed as follows.

Juice rate (% by weight): (The amount of juice obtained / carrot amount before peeling) x 100

-Hue: Measured using a Hunter type color difference meter (ND-∑ 80 manufactured by Nippon Denshoku Kogyo Co., Ltd.). L is lightness and a / b is a hue, L is the brighter the numerical value, and a / b shows the hue as a whole has a reddish color.

Flavor total amount: The gas collected by the purge trap method was supplied to the gas chromatograph, and the peak total area was calculated | required. And the relative peak total area of each case when the peak total area of the comparative example 1 was 1.0 was computed, and this was made into the total amount of flavor.

Carotenoid amount (mg%): Measured by HPLC (High Performance Liquid Chromatograph) method.

-Sensory evaluation: The panelists of 10 males and 10 females totaled the two which compared comparative 6 and other cases, and evaluated which was preferable. The numerical values in Table 1 and Table 2 are the number of people who said other cases are more preferable than Comparative Example 6, and * shows that there is a significant difference at a risk of 1% and ** at a risk of 0.1%. In addition, Comparative Example 1-5 was excluded from the sensory evaluation because the juice rate is too low.

TABLE 1

TABLE 2

As described above, in the present invention described above, 1) the juice rate is good, 2) the extraction rate of the carrot's original pigment component and flavor component in the juice solution is good, the color tone as a whole is good, and 3) the heat odor is applied to the juice rate. There is an effect that the flavor as a whole is good, so there is an effect that can produce a high-quality carrot juice with good juice.

Claims (18)

Carrot juice manufacturing method characterized in that consisting of the first step, the second step and the third step. 1st process: The process of spraying a citric acid aqueous solution or lemon juice, so that the citric acid contained in this carrot may be 0.05 to 0.5 weight% with respect to a carrot shred or cut, while crushing or cutting a carrot, 2nd process: 1st process Enzymatically inactivate the carrot crushed or cut product obtained in the step 2, and the third step: the bidirectional rotation of the screw in engagement with the enzyme inactivated carrot crushed or cut in the second step A process in which a biaxial bidirectional rotary extruder is fed to each other while the screw is pushed from the inlet to the outlet by the screw and engaged with each other while the juice is fed. The method of claim 1, wherein in the first step, the carrot juice is crushed or cut to an average diameter of 3 to 20mm. The method of claim 1, wherein the citric acid aqueous solution or lemon juice is sprayed in a first step so that the citric acid contained in the carrot is 0.1 to 0.2% by weight relative to the carrot shreds or cuts. The method of claim 2, wherein in the first step, the aqueous citric acid solution or lemon juice is sprayed so that the citric acid contained therein is 0.1 to 0.2% by weight based on the carrot shreds or cuts. The method for preparing carrot juice according to claim 2, wherein the saline solution is sprayed with the citric acid solution or the lemon juice in the first step so that the salt becomes 0.1 to 1.0% by weight relative to the carrot shred or cut. 3. The method of claim 2, wherein in the first step, ethyl alcohol is sprayed together with an aqueous citric acid solution or lemon juice, so that ethyl alcohol is 0.5 to 3% by weight relative to carrot shreds or cuts. The saline solution and ethyl alcohol together with the aqueous citric acid solution or lemon juice in the first step, so that the salt is 0.3 to 0.7% by weight relative to carrot shreds or cuts, and 0.7 to 1.5% by weight of ethyl alcohol Carrot juice production method characterized in that the spray to be. The method of manufacturing carrot juice according to claim 1, wherein the juice is juiced under a nitrogen gas atmosphere in a third step. The method for preparing carrot juice according to claim 2, wherein the juice is juiced under a nitrogen gas atmosphere in a third step. 4. The method of claim 3, wherein the juice is juiced under a nitrogen gas atmosphere in a third step. 5. The method of claim 4, wherein the juice is juiced under a nitrogen gas atmosphere in a third step. 8. The method for preparing carrot juice according to claim 7, wherein the juice is juiced under a nitrogen gas atmosphere in a third step. The biaxial bidirectional rotation according to claim 1, wherein a reverse screw of two-way rotation in which a carrot crushed or cut object is engaged in a position closer to the outlet side than the center in the third step is provided. A method for producing a carrot juice, characterized in that it is fed to a typical extruder and is juiced while applying a force to the inlet side with the reverse screw. The method of claim 2, wherein in the third step, the carrot shredded or cut pieces are fed to a biaxial two-way rotary extruder provided with a reverse screw in a two-way rotation in engagement with the position on the outlet side from the center. Carrot juice manufacturing method characterized in that the juice while applying a force to the inlet side direction with a screw. The method of claim 3, wherein in the third step, the carrot shreds or cuts are fed to a biaxial two-way rotary extruder provided with a reverse screw in a two-way rotation in engagement with the position on the outlet side from the center. Carrot juice manufacturing method characterized in that the juice while applying a force to the inlet side direction with a screw. 5. The method according to claim 4, wherein in the third step, the carrot shreds or cuts are fed to a biaxial two-way rotary extruder provided with a reverse screw in two-way rotation in engagement with the position on the outlet side from the center. Method of producing a juice of carrot juice while applying a force to the inlet side direction with a screw. 8. The method according to claim 7, wherein in the third step, the carrot shreds or cuts are fed to a biaxial two-way rotary extruder provided with a reverse screw of two-way rotation in engagement with the position on the outlet side from the center. Carrot juice production method characterized in that the juice while applying the force to the inlet side with a reverse screw. 13. The method according to claim 12, wherein in the third step, the carrot shreds or cuts are supplied to a biaxial two-way rotary extruder provided with a reverse screw in two-way rotation in engagement with the position on the outlet side from the center. Carrot juice manufacturing method characterized in that the juice while applying a force to the inlet side direction with a screw.