WO2012036108A1 - マンゴー果汁の処理方法 - Google Patents
マンゴー果汁の処理方法 Download PDFInfo
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- WO2012036108A1 WO2012036108A1 PCT/JP2011/070688 JP2011070688W WO2012036108A1 WO 2012036108 A1 WO2012036108 A1 WO 2012036108A1 JP 2011070688 W JP2011070688 W JP 2011070688W WO 2012036108 A1 WO2012036108 A1 WO 2012036108A1
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- juice
- mango
- mango juice
- processed
- enzyme
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- the present invention relates to a beverage containing mango juice.
- it is related with the process for preventing generation
- Mango uses ripe fruits as raw food, and various drinks are prepared using the fruit juice as a raw material. While there is a drink with a relatively clear appearance using grapes etc., a drink using mango is a cloudy dark yellow-orange color reminiscent of the soft taste and mellowness of mango flesh. There are many things with high viscosity.
- fruit juice itself is turbid with a mixture of water-soluble and insoluble ingredients.
- the insoluble ingredients are composed of fiber, protein, pectin, gum, etc. And plays an important role in the flavor of beverages containing fruit juice.
- insoluble components are likely to settle in juice-containing beverages and easily precipitate over time, which may reduce commercial value.
- mango juice is special, and when subjected to a specific depulping treatment, the occurrence of precipitation is prevented despite having a turbid appearance, and the original excellent flavor component of the fruit juice Fully retained.
- Patent Document 1 describes a mango juice processed product in which the pulp content of mango juice is reduced, and the pulp content is a percentage by volume when the concentration of juice is obtained based on sugar content.
- a processed mango juice product having a turbidity of 2,000 NTU or more is described.
- pectinase may be used for clarifying fruit juices such as apples and grapes.
- Fruit juice usually contains a large amount of water-soluble pectin.
- Pectin in the fruit juice is a high polymer that makes the fruit juice viscous and maintains the turbid particles present in the fruit juice in a stable colloidal system. Therefore, it is thought that it is necessary for clarification to decompose high molecular weight pectin in fruit juice, and pectinase has been used.
- Patent Document 2 discloses that when an enzyme is added to a fruit juice and clarified, the turbidity after the clarification is 0.03 to 0.50 in terms of absorbance of a 10 mm cell at a light wavelength of 600 to 800 nm.
- a method for producing a translucent fruit juice characterized by adjusting is described.
- the enzymes used here are pectin-degrading enzyme agents, cellulose-degrading enzyme agents, starch-degrading enzyme agents, proteolytic enzyme agents, and mixed enzyme agents obtained by combining these enzyme agents in various ways.
- Patent Document 3 can be cited as an example of using pectinase to reduce the viscosity of fruit juice.
- a concentrated guava juice is prepared as a method for producing a viscous guava processed food characterized in that the main component is guava fruit and Brix is 25 or more.
- Patent Document 1 when performing depulping treatment by centrifugation, a sufficient effect can be obtained when using Alfonso species, which is one of general-purpose cultivars, as a raw material mango.
- Alfonso species which is one of general-purpose cultivars
- Magdalena River species was used as the raw material mango, precipitation was sometimes observed during storage of the depulped product and beverages using the same.
- the present invention provides the following: [1] In a method for producing a processed mango juice product with reduced pulp content, Mango juice having a turbidity of 3700 or more when centrifuged for 10 minutes at a centrifugal effect of 1200 (x G) is treated with an enzyme agent; and the enzyme-treated product is depulped to a pulp content of 20% (v / v) A production method comprising a step of obtaining a processed mango juice product having a turbidity of 1400 NTU or more. [2] In a method for producing a processed mango juice product with reduced pulp content, mango juice obtained from any one of mango fruits selected from Hayden, Tommy Atkins, Torvette, and Magdalena River is pectinase.
- the pectinase treatment was carried out using an enzyme agent containing pectinase so that the pectinase activity was 2.4 to 7.5 units with respect to 100 ml of mango juice at pH 3.0 to 6.0, 30 to 60 ° C., 15
- the present invention provides a method for producing a processed mango juice product with reduced pulp content, including an enzyme treatment step and a depulping treatment step.
- Raw material mango: Mango (Mangifera indica) is a tropical plant belonging to the family Anacardiaceae, and its fruit is used for food.
- varieties cultivars
- the main varieties are Keat with good taste and good productivity, and Tommy Atkins, which is slightly inferior but good in storage, but other main varieties in Japan and Taiwan have a fragrant Irwin (Apple Mango). Kent, which is less storable but tasty, Alfonso, Green (California), Jill, Ginkgo, Ai, Manila, Hayden, Namdokumai, Magdalena River (Magdalena River).
- the term “mango fruit” refers to a mango fruit having a ripeness suitable for use as a beverage ingredient, unless otherwise specified.
- the mango fruit is preferably organically cultivated.
- a variety having a relatively large amount of fiber is suitable. Specific examples include Hayden, Tommy Atkins, Torvette, and Magdalena River.
- Hayden is a fragrant and tasty Hawaiian main variety
- Torvette is an early-flowering variety in Florida
- Magdalena River is a variety that is cultivated throughout the country centering on the Magdalena River basin in Colombia and is known for its flavorful characteristics. .
- the production area of mango fruits is not particularly limited, and mango fruits from producer countries around the world such as India, Taiwan, Thailand, Mexico, etc. can be suitably used.
- the mango juice as used in the field of this invention refers to the juice squeezed from the mango fruit.
- Mango juice includes mango puree (fruit juice obtained by crushing and pulverizing mango fruit) and a fermented liquid of mango juice.
- mango puree as mango juice.
- the method for producing mango puree is not particularly limited.
- the mango fruit that has been selected and aged can be produced by washing, heating, pulping and / or finishing with a finisher.
- the present invention is suitable when mango having a particularly high insoluble solid content is used as a raw material, for example, when mango whose precipitation is observed when depulped by the method of Patent Document 1 is used as the raw material. More specifically, such mango juice is centrifuged at 1200 ( ⁇ G) for 10 minutes, enclosed in a transparent container, and kept in a constant temperature water bath at 20 ° C. for 30 minutes. Observed and / or its turbidity is 3600 NTU or more, more preferably 3700 NTU or more, even more preferably 4000 NTU or more.
- the term “pulp” refers to an insoluble solid defined by the Japanese Agricultural Standard Inspection Method among the insoluble components contained in fruit juice, unless otherwise specified.
- the pulp content is calculated by the method described in the Japanese Agricultural Standard Inspection Method. Specifically, a sample is put into a centrifugal sedimentation tube, and the volume% of the precipitate after centrifuging at 3,000 rpm for 10 minutes at 20 ° C. with a centrifuge with a rotation radius of 14.5 cm is used as a centrifugal sedimentation tube for measuring insoluble solids (scale). The volume is expressed as a percentage of the total volume of the sample ("Latest Juice and Fruit Beverage Encyclopedia", Japan Juice Association, October 1, 1997, first edition, 1st edition, page 574).
- turbidity refers to turbidity measured using a turbidimeter model 2100AN manufactured by HACH unless otherwise specified (turbidity unit: NTU, measurement range 0 to 10,000 NTU) ).
- NTU measurement range 0 to 10,000 NTU
- the sample when referring to the turbid state and precipitation in the processed mango juice processed product and the beverage (including alcoholic beverage) to which it is added, unless otherwise stated, the sample is subjected to forced deterioration conditions (specifically, Visually confirm the change in appearance in a 50 ° C incubator).
- Enzyme treatment process In the present invention, mango juice is treated with an enzyme agent.
- the enzyme agent referred to in the present invention may contain additives such as excipients in addition to the main component enzyme.
- the enzyme agent that can be used in the enzyme treatment step of the present invention contains at least pectinase as the main component enzyme.
- Pectinase is an enzyme that degrades pectin. Pectins are sometimes referred to as pectic substances or pectic polysaccharides.
- the main component of pectin is a side rich in neutral sugars such as arabinose and galactose. It has a main chain in which ⁇ -1,4-linked D-galacturonic acid is partially mixed with ⁇ -1,2-linked ⁇ -rhamnose. It is an acidic polysaccharide with a chain. Most of the side chains are bound to the 4-position of rhamnose, but side chains are also bound to part of galacturonic acid. A part of the carboxyl group of galacturonic acid is methyl esterified.
- Pectinases can be broadly classified according to whether they break down the main chain or the methyl ester bond, and those that break down the main chain are more substrate specific (acting methyl esterified pectin or free of carboxyl groups) Polygalacturonase, pectin lyase, pectin esterase (which hydrolyzes the methyl ester bond of pectin), pectin methyl esterase, and the like are included depending on whether they act on pectinic acid and on the degradation type (endo type or exo type).
- pectinases suitable for the present invention include endopolygalacturonase (hereinafter also referred to as “Endo-PGase”) that is effective in reducing viscosity.
- various enzyme agents containing pectinase can be used, but a particularly preferred example is one having a pectinase activity (sometimes expressed as “Endo-PGase force”) of 1200 units / ml or more. is there.
- the pectinase activity can be measured in accordance with the third edition (12) pectinase activity measurement method method 3 (pectin viscosity drop measuring method-2) of the third edition of the existing additive voluntary standard (November 1, 2002). In this method, when pectinase acts on the substrate lemon pectin solution, the enzyme activity is determined by measuring the decrease in viscosity when the pectin is degraded and the viscosity of the pectin solution decreases.
- the enzyme agent used in the present invention preferably has no or low enzymatic activity for decomposing pulp components such as cellulase. Specifically, it is preferably 60 times or less, preferably 45 times or less, more preferably 33 times or less, based on the pectinase activity value. If the cellulase activity value is higher than this, the turbidity of mango juice may disappear, which is not preferable.
- the cellulase activity is 60 times or less based on the pectinase activity value, for example, in an enzyme agent having a pectinase activity of 1,500 u / ml, the cellulase activity is 90,000 u / ml or less.
- the enzyme agent may have substantially no cellulase activity, for example, the cellulase activity may be 1000 ml / g or less.
- Cellulase activity (sometimes referred to as “fiber digestive power”) is determined according to the third edition (7) Cellulase Activity Measurement Method 2 (Cellulose Saccharification Power Measurement Method—Copper Reagent Method) Can be measured according to. This method consists of two steps, an enzyme reaction in which an enzyme acts on carboxymethyl cellulose and a reducing sugar as a reaction product, and a copper reagent is used as a method for quantifying the reducing sugar.
- pectinase G “Amano” (Amano Enzyme)
- pectinase PL “Amano” (Amano Enzyme)
- pectinase G “Amano” (Amano Enzyme)
- pectinase PL “Amano” (Amano Enzyme)
- the amount of the enzyme agent used in the enzyme treatment step of the present invention varies depending on the pectinase activity of the enzyme agent used. For example, 2.4 to 7.5 unit / 100 ml, more preferably 2.4 to 5 unit / 100 ml, based on the volume of mango juice.
- the range can be as follows.
- the enzyme may be added directly to mango juice if the enzyme is in the form of a liquid enzyme, or may be added after suspending in water if it is a powder enzyme. Is added after reaching the temperature range described below.
- the enzyme treatment temperature can be appropriately set in the range of 30 to 60 ° C., preferably 40 to 50 ° C., more preferably 42 to 48 ° C., regardless of the other conditions.
- the enzyme treatment time can be appropriately set in the range of 10 to 30 minutes, preferably 15 to 30 minutes, regardless of the other conditions. If the enzyme treatment time is less than 10 minutes, the treated mango juice may precipitate even after depulping, and if the treatment time exceeds 30 minutes, the turbidity of mango juice may disappear.
- the pH during enzyme treatment is preferably pH 3.0 to 6.0, but mango juice itself is often pH 4 to 5, so that it can be treated without adjusting the pH.
- Enzyme treatment is performed to such an extent that the turbid state of mango juice does not disappear, although precipitation can be prevented by depulping by subsequent depulping. This is different from the end point of enzyme treatment in the clarification of normal apple juice or grape juice.
- the enzyme treatment is essentially for clarification of fruit juice, but it is not preferable for the present invention that clarification, that is, turbidity is lost. According to the study of the present inventors, excessive enzymatic treatment of mango juice resulted in loss of turbidity and precipitation in processed products after subsequent depulping.
- special consideration should be given to the amount of enzyme used, the treatment temperature, and the treatment time.
- a particularly suitable combination is based on the volume of mango juice and an enzyme agent having a pectinase activity of 2.4 to 7.5 unit / 100 ml is added at 30 to 60 ° C. for 15 to 30 minutes, more preferably 2.4 to 5 unit / 100 ml.
- An enzyme agent having pectinase activity is added and an enzyme treatment is performed at 40 to 50 ° C. for 15 to 30 minutes.
- the enzyme-treated product of mango juice obtained as described above is heated to deactivate the enzyme activity derived from the enzyme agent. Specifically, the inactivation is caused by keeping the enzyme-treated product at 90 ° C. or higher, for example, 100 ° C., for 15 seconds to several minutes, for example, 30 seconds.
- the enzyme-treated mango juice is further depulped.
- the depulping treatment method for mango juice is not particularly limited, and a centrifugal separation method, a filtration method, a membrane separation method, and the like can be used. However, as an industrially simple method, the centrifugal separation method can be suitably used. .
- a centrifugal sedimentator separatation plate type, decanter type, tube type, etc.
- a centrifugal filter basket type, etc.
- the concentration of mango juice supplied to the centrifuge can be appropriately set so that a desired processed mango juice product is obtained. That is, the mango juice may be centrifuged as it is, but since the mango juice has a high viscosity, it may be diluted with a solvent such as water in order to increase the separation efficiency.
- the processing conditions for the centrifugation can be appropriately determined in consideration of the model, the centrifugal effect (x G), the centrifugation time, the centrifugation temperature, the supply liquid flow rate, the supply fruit juice state, etc., and are not particularly limited.
- the centrifugal separation effect (x G) it is possible to produce an effect from about 500 (x G) to 60,000 (x ⁇ ⁇ G) industrially, but the upper limit is preferably 20,000 (x G) The following is good.
- the centrifugation temperature is about 0 to 60 ° C., preferably about 20 to 40 ° C. in view of maintaining quality.
- the centrifugation time is preferably in the range of 1 second to 1 hour, although it depends on the machine used.
- mango juice processed products that have just undergone depulping treatment contain a flavor component unique to mango in its water-soluble components.
- the unique flavor of mango can be reduced.
- the pulp content is desirably 20% or less as the processed mango juice product. Furthermore, when it is necessary to place importance on throating, the pulp content should be 5% or less, preferably 1% or less, more preferably 0.5% or less.
- Mango juice processed products The processed mango juice product obtained by the depulping treatment can be used as a beverage as it is, but may be further subjected to processing such as concentration and drying.
- Examples of the processed mango juice processed product include liquid products, granular products, crystalline products, granular products and the like, and are not particularly limited, but liquid products can be suitably used for beverage production.
- the type of the beverage of the present invention is not particularly limited, and for non-alcoholic beverages, beverages containing fruit juice (particularly soft drinks containing juice), fruit mixed juices, sports beverages, nutritional drinks, flavored carbonated beverages containing fruit juices, fruit juice nears Water or diluted beverages (diluted beverages for home use, diluted beverages in vending machines, etc.) and the like can be mentioned.
- alcoholic beverages include fruit liquors and liqueurs.
- the juice-containing beverage of the present invention may contain fruit juice components other than processed mango juice products. That is, in the juice other than mango, if the pulp component is removed to prevent the occurrence of precipitation, the flavor becomes poor. However, the processed mango juice of the present invention is added to such juice, and the original rich flavor of the fruit.
- the amount of the processed mango juice product of the present invention to be added to the beverage of the present invention is within a range that provides an excellent flavor derived from fruit juice, has a low viscosity, and can prevent precipitation. It can be appropriately determined in consideration of the type of beverage, the blending amount of various components, flavor and cost. If concentrated products are used as processed mango juice products, preparation of diluted beverages and the like with a ratio of the added amount of processed mango juice products (converted to the added amount when the concentration is returned to the squeezed state) exceeding 100% It is also possible.
- the amount of mango juice processed product added to various beverages is preferably 0.1% to 100%, more preferably 5% to 50% for non-alcoholic beverages in terms of the concentration in the squeezed state. . For alcoholic beverages, 0.1% to 95% is preferable, and 5% to 30% is more preferable.
- the form of the container in the beverage of the present invention is mainly a plastic container or a glass bottle in which the contents can be seen, but a metal can (steel, aluminum), a paper container or the like can also be used, and is not particularly limited. Since prevention of precipitation is achieved by the present invention, it can be suitably used in beverages including a step of filling a transparent or translucent container in which the color of the contents closely related to the consumer's desire to purchase is visible. .
- the present invention can be combined with various methods known so far. That is, it may be combined with a method of adding clarified fruit juice, a method of adding an emulsifier, a method of adding a colorant or a fragrance, or a method of adding a paste as long as the flavor is not impaired.
- Example 1 Evaluation with processed mango juice
- the sugar content (Brix) was adjusted to 8.5 to 9.0 by adding water to mango puree (Columbia Magdalena River species).
- Each enzyme agent shown in Table 1 was added to this mango puree with adjusted sugar content, and the temperature of the puree was maintained at 45 ° C., and the enzyme treatment was performed for 15 minutes. Depulping was performed by centrifuging the mango puree after enzyme treatment at 1200 (x G) for 10 minutes to obtain processed mango juice products (samples 1 to 4).
- a mango juice processed product was prepared by performing only the depulping treatment under the same centrifugal separation conditions as described above without performing the enzyme treatment on the mango puree with the above sugar content adjusted, and was used as a comparative example.
- the obtained mango juice processed product (comparative example, samples 1 to 4) was measured for pulp content and turbidity. In addition, the presence or absence of precipitation immediately after production and the turbid state were evaluated. Specifically, 150 mL of each processed mango juice product was sealed in a 180 mL transparent glass bottle, held in a constant temperature water bath at 20 ° C. for 30 minutes, and the presence or absence of precipitation at the bottom of the glass bottle and the appearance of turbidity were observed.
- Samples 1-5 were mostly composed of particles with a particle size of 5 ⁇ m or less.
- large size particles having a particle size of 10 ⁇ m or more remained.
- Pectinase PL Contains cellulase in addition to pectinase. EndoPGase power, 1500u / g or more (pH3.5), fiber digestion power, 50,000u / g or more (pH4.5). The optimum temperature is 60 ° C for Endo-PGase and 55 ° C for fiber digestion. The optimum pH is pH 3.5 for Endo-PGase and pH 5.0 for fiber digestion. Pectinase G: pectinase 90.0%, dextrin 10.0%. Glucose juice clarification power of 200u / g or more (JAC method). Endo PGase power, 1200unit / g or more (pH3.2).
- Sumiteam SPC Cellulase activity in addition to pectinase activity.
- Optimum temperature 40 ⁇ 60 °C optimum pH 3.0 ⁇ 5.5 Recommended addition at 0.01 ⁇ 0.1% (clarification of fruit juice with high pulp content and improvement of squeezing rate)
- Pectinase ST Cellulase, protease and amylase activities in addition to pectinase activity.
- Example 2 Evaluation with fruit wine
- Fruit liquors were prepared using the processed mango juice obtained in Example 1, and evaluated for turbidity and precipitation.
- each ingredient was prepared according to the recipe in Table 2, and two types of fruit liquor were prepared: Control 1 and Prototype 1.
- the processed product of depulped mango juice in Table 2 corresponds to the comparative example obtained in Example 1
- the processed product of mango juice corresponds to Sample 2 obtained in Example 1.
- the prepared fruit wine is sterilized by heating at 85 ° C for 10 seconds, then cooled to 5 ° C, centrifuged (7500 (xG), 10-minute batch centrifugation), and the supernatant is 200 mesh. After filtration with a strainer, the 180 mL capacity glass bottle was filled into a 180 mL capacity glass bottle. After bottling, sterilization was performed at 60 ° C. for 7 minutes.
- control product 1 and prototype 1 were subjected to a storage test. Specifically, it was stored in a thermostat maintained at 5 ° C. and 50 ° C. The sample stored at 5 ° C corresponds to the control, and the sample stored at 50 ° C corresponds to the accelerated test sample. These samples were taken out of the incubator over time and allowed to cool to room temperature, and then the presence or absence of precipitation at the bottom of the glass bottle and the appearance of turbidity were observed.
- the turbidity state was judged by a relative evaluation of whether or not the turbidity state of the same sample stored at 50 ° C was different, or whether the turbidity state was maintained, using the sample stored at 5 ° C as a control. Specifically, (++) there is no difference in the turbidity state, or the turbidity state is maintained, (+) a slight difference is observed in the turbidity state, or the turbidity state is maintained, but it looks somewhat thin. The evaluation was made on a four-point scale:-) a clear difference was observed in the turbid state, or the turbid state appeared clearly thin, and (-) the turbid state was lost.
- Presence or absence of precipitation was judged by an absolute evaluation of whether precipitation was observed at the bottom of the glass bottle of the sample stored at 50 ° C. Specifically, the evaluation was made in four steps: precipitation (-) was not observed at the bottom of the glass bottle, (-) very slight, (+) was observed, and (++) was observed in a large amount.
- the commercial value of the samples was also evaluated.
- the product of the present invention when the turbidity state deteriorates or precipitation is observed, the product value is greatly impaired. Therefore, when the turbid state was (-) or (-), or when the precipitation was (++) or (+), x: no commercial value. On the other hand, when the precipitation was (-) or (-) and the turbid state was (++) or (+), it was marked as ⁇ : commercial value.
- Non-alcoholic beverages were prepared using the processed mango juice obtained in Example 1, and evaluated for turbidity and precipitation.
- each ingredient was prepared according to the recipe in Table 4, and two types of non-alcoholic beverages, Control 2 and Prototype 2, were prepared.
- the processed product of depulped mango juice in Table 4 corresponds to the comparative example obtained in Example 1
- the processed product of mango juice corresponds to Sample 2 obtained in Example 1.
- the prepared non-alcoholic beverage is sterilized by heating at 85 ° C for 10 seconds, then cooled to 5 ° C, centrifuged (7500 (x G), batch centrifugation for 10 minutes), and the supernatant is 200
- 180 mL capacity bottles were packed into 180 mL clear glass bottles. After bottling, sterilization was performed at 80 ° C. for 30 minutes.
- control product 2 and prototype 2 were subjected to a storage test in the same manner as in Example 2, and were visually evaluated for turbidity, the presence or absence of precipitation, and the commercial value of the sample. Evaluation methods and judgment criteria were also carried out according to Example 2.
- Comparative Example 2 was cloudy immediately after production and no precipitation was observed, but precipitation occurred at storage at 50 ° C. for 3 days, losing commercial value.
- Example 2 the turbid state was almost maintained even after storage at 50 ° C. for 12 days, and very little precipitation was observed. Therefore, it is clear that the processed mango juice product of the present invention has an excellent quality that maintains a turbid state for a long period of time and produces only a small amount of precipitate even in a non-alcoholic beverage embodiment. It was.
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Abstract
Description
〔1〕 パルプ分を低減したマンゴー果汁加工品の製造方法において、
遠心効果1200(x G)で10分間遠心分離したときの濁度が3700以上であるマンゴー果汁を、酵素剤で処理し;そして酵素処理物を脱パルプ処理し、パルプ分が20%(v/v)以下であり、かつ濁度が1400NTU以上であるマンゴー果汁加工品を得る工程を含む、製造方法。
〔2〕 パルプ分を低減したマンゴー果汁加工品の製造方法において、ヘイデン種、トミーアトキンス種、トルベット種、及びマグダレーナ・リバー種から選択されるいずれか一のマンゴー果実から得られたマンゴー果汁をペクチナーゼ処理するが、このときペクチナーゼ処理が、ペクチナーゼを含む酵素剤を、マンゴー果汁100mlに対してペクチナーゼ活性が2.4~7.5unitとなるように用いて、pH3.0~6.0、30~60℃で、15~30分間処理するものであり;そして
ペクチナーゼ処理物を、脱パルプ処理し、パルプ分が20%(v/v)以下であり、かつ濁度が1400NTU以上であるマンゴー果汁加工品を得る
工程を含む、製造方法。
〔3〕 酵素剤のセルラーゼ活性値が、ペクチナーゼ活性値を基準として、その60倍以下である、〔2〕に記載の製造方法。
〔4〕 脱パルプ処理が、遠心分離法である、〔1〕~〔3〕のいずれか一に記載の製造方法。
〔5〕 遠心分離法における遠心効果が、20,000~500(x G)である、〔4〕記載の製造方法。
〔6〕 〔1〕~〔5〕のいずれか一に定義されたマンゴー果汁加工品を得る工程;そして得られたマンゴー果汁加工品を添加する工程を含む、マンゴー果汁加工品入り飲料の製造方法。
〔7〕 マンゴー果汁加工品の添加量が、搾汁状態の濃度に換算して0.1~99.9%である、〔6〕に記載の製造方法。
〔8〕 飲料が、アルコール飲料である、〔6〕又は〔7〕に記載の製造方法。
〔9〕 飲料が、ノンアルコール飲料である、〔6〕又は〔7〕に記載の製造方法。
原料マンゴー:
マンゴー(Mangifera indica)は、ウルシ科(Anacardiaceae)に属する熱帯植物であり、その果実は食用に供される。マンゴー果実には、600種以上の栽培品種(以下、単に品種ともいう)があり、それぞれ固有の特徴を有する。例えば、食味がよく豊産性のキーツや、やや食味は劣るが貯蔵性がよいトミーアトキンスが主要品種であるが、この他にも日本や台湾の主要品種で香りがよいアーウィン(アップルマンゴーとして親しまれている。)、貯蔵性は劣るが食味のよいケント、インドで特に一般的な中晩生品種であるアルフォンソ、グリーン(カリフォルニア)、ジル、キンコウ、愛紅、マニラ、ヘイデン、ナムドクマイ、マグダレーナ・リバー(Magdalena River)がある。
本発明でいうマンゴー果汁とは、前記マンゴーの果実から搾汁した液汁を指す。マンゴー果汁は、マンゴーピューレ(マンゴー果実を破砕して裏ごしした果汁)、及びマンゴー果汁の発酵液を含む。
本発明においては、マンゴー果汁を酵素剤にて酵素処理を行う。本発明でいう酵素剤は、主成分の酵素以外に賦形剤等の添加物を含んでもよい。本発明における酵素処理工程で用いることができる酵素剤は、主成分の酵素として、少なくともペクチナーゼを含む。
本発明には、ペクチナーゼを含む酵素剤として、種々のものを用いうるが、特に好ましい例は、ペクチナーゼ活性(「Endo-PGase力」と表わされることもある。)が1200unit/ml以上のものである。ペクチナーゼ活性は、第三版既存添加物自主規格(平成14年11月1日)の(12)ペクチナーゼ活性測定法第3法(ペクチン粘度降下力測定法-2)に従って測定することができる。本法は、基質レモンペクチン溶液にペクチナーゼが作用するとき、ペクチンが分解されてペクチン溶液の粘度が低下するときの粘度低下を測定して酵素活性を求める方法である。
本発明においては、酵素処理されたマンゴー果汁を、さらに脱パルプ処理する。
マンゴー果汁の脱パルプ処理方法は、特に限定されず、遠心分離法、濾過法および膜分離法などを用いることができるが、工業的に簡便な方法として、遠心分離法を好適に用いることができる。遠心分離機の機種は、遠心沈降機(分離板型、デカンター型、チューブ型等)や遠心濾過機(バスケット型等)などを用いることができる。
脱パルプ処理して得られたマンゴー果汁加工品は、そのまま飲料とすることができるが、さらに、濃縮、乾燥などの加工処理を行なってもよい。マンゴー果汁加工品の形態としては、液状品、粒状品、結晶状品、顆粒状品などが挙げられ、特に限定されないが、飲料製造には、液状品を好適に用いることができる。
マンゴーピューレ(コロンビア産マグダレーナ・リバー種)に、加水して糖度(Brix)を8.5~9.0に調整した。
ペクチナーゼG:ペクチナーゼ90.0%、デキストリン10.0%。ブドウ糖果汁清澄化力200u/g以上(JAC法)。Endo PGase力、1200unit/g以上(pH3.2)。
スミチームSPC:ペクチナーゼ活性の他セルラーゼ活性あり。至適温度40~60℃、至適pH 3.0~5.5。0.01~0.1%での添加を推奨(パルプ含量の多い果汁の清澄及び搾汁率向上)
ペクチナーゼST:ペクチナーゼ活性の他セルラーゼ、プロテアーゼ、アミラーゼ活性あり。至適温度40~60℃、至適pH 3.0~5.5。0.01~0.1%での添加を推奨(未熟果汁の清澄化及び幅広い果汁の清澄化に利用)
〔実施例2:果実酒での評価〕
実施例1で得られたマンゴー果汁加工品を用いて果実酒を作成し、混濁状態及び沈殿の有無について評価した。
実施例1で得られたマンゴー果汁加工品を用いてノンアルコール飲料を作成し、混濁状態及び沈殿の有無について評価した。
後、180mL容透明ガラス瓶に180mL容量瓶詰めした。瓶詰め後、80℃で30分間の殺菌処理を行った。
Claims (9)
- パルプ分を低減したマンゴー果汁加工品の製造方法において、
遠心効果1200(x G)で10分間遠心分離したときの濁度が3700以上であるマンゴー果汁を、酵素剤で処理し;そして
酵素処理物を脱パルプ処理し、パルプ分が20%(v/v)以下であり、かつ濁度が1400NTU以上であるマンゴー果汁加工品を得る
工程を含む、製造方法。 - パルプ分を低減したマンゴー果汁加工品の製造方法において、
ヘイデン種、トミーアトキンス種、トルベット種、及びマグダレーナ・リバー種から選択されるいずれか一のマンゴー果実から得られたマンゴー果汁をペクチナーゼ処理するが、ペクチナーゼ処理が、ペクチナーゼを含む酵素剤を、マンゴー果汁100mlに対してペクチナーゼ活性が2.4~7.5unitとなるように用いて、pH3.0~6.0、30~60℃で、15~30分間処理するものであり;そして
ペクチナーゼ処理物を、脱パルプ処理し、パルプ分が20%(v/v)以下であり、かつ濁度が1400NTU以上であるマンゴー果汁加工品を得る
工程を含む、製造方法。 - 酵素剤のセルラーゼ活性値が、ペクチナーゼ活性値(u/ml)を基準として、その60倍以下である、請求項2に記載の製造方法。
- 脱パルプ処理が、遠心分離法である、請求項1~3のいずれか1項に記載の製造方法。
- 遠心分離法における遠心効果が、20,000~500(x G)である、請求項4記載の製造方法。
- 請求項1~5のいずれか1項に定義されたマンゴー果汁加工品を得る工程;そして
得られたマンゴー果汁加工品を添加する工程
を含む、マンゴー果汁加工品入り飲料の製造方法。 - マンゴー果汁加工品の添加量が、搾汁状態の濃度に換算して0.1~99.9%である、請求項6に記載の製造方法。
- 飲料が、アルコール飲料である、請求項6又は7に記載の製造方法。
- 飲料が、ノンアルコール飲料である、請求項6又は7に記載の製造方法。
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EP11825110.7A EP2617295A4 (en) | 2010-09-13 | 2011-09-12 | Method for processing mango juice |
CN2011800538019A CN103209599A (zh) | 2010-09-13 | 2011-09-12 | 芒果果汁的处理方法 |
KR1020137008978A KR20130143565A (ko) | 2010-09-13 | 2011-09-12 | 망고 과즙의 처리 방법 |
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Cited By (2)
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FR3008582A1 (fr) * | 2013-07-18 | 2015-01-23 | Antilles Glaces | Procede de fabrication de jus de fruits, jus de fruits correspondant et pur jus de goyave |
CN107974437A (zh) * | 2016-10-25 | 2018-05-01 | 南宁冠华农业科技有限公司 | 一种芒果深加工专用复合酶、制备及其应用 |
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US20170332670A1 (en) * | 2014-12-09 | 2017-11-23 | Kirin Kabushiki Kaisha | Reduced-calorie fruit juice or vegetable juice beverage |
JP6829578B2 (ja) * | 2016-10-28 | 2021-02-10 | サントリーホールディングス株式会社 | マンゴー属果実由来の果汁を含むアルコール飲料 |
CN107744077A (zh) * | 2017-09-28 | 2018-03-02 | 广西靖西梁鹏食品有限公司 | 一种芒果果汁的制作方法 |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
CN110521900A (zh) * | 2019-09-27 | 2019-12-03 | 江南大学 | 一种富含活性植物乳杆菌的发酵芒果汁及其制备方法 |
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CN115381011A (zh) * | 2022-08-17 | 2022-11-25 | 海南达川食品有限公司 | 一种提高芒果汁香气的加工方法 |
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