JPH05146280A - Production of fresh fruit juice - Google Patents
Production of fresh fruit juiceInfo
- Publication number
- JPH05146280A JPH05146280A JP3334493A JP33449391A JPH05146280A JP H05146280 A JPH05146280 A JP H05146280A JP 3334493 A JP3334493 A JP 3334493A JP 33449391 A JP33449391 A JP 33449391A JP H05146280 A JPH05146280 A JP H05146280A
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- pressure
- juice
- fruit
- pericarp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、生鮮果汁の製造方法、
特に搾りたての風味と新鮮さを保持した生鮮果汁の製造
方法に関する。The present invention relates to a method for producing fresh fruit juice,
In particular, the present invention relates to a method for producing fresh fruit juice that retains the freshly squeezed flavor and freshness.
【０００２】[0002]
【従来の技術】従来、果汁は、全果をインライン搾汁機
等を用いて果汁分と果皮を含む残渣とに圧搾分離し、こ
の圧搾分離した果汁を濃縮、殺菌及び冷却する方法、或
いは全果を果皮部と果肉部とに分離し、又は半切した後
果肉部だけを搾汁し、濃縮や殺菌及び冷却を行なう方法
等によって製造される。2. Description of the Related Art Conventionally, as for fruit juice, a whole fruit is squeezed and separated into a juice content and a residue containing a skin using an in-line squeezing machine, and the squeezed and separated juice is concentrated, sterilized and cooled, or It is produced by a method in which the fruit is separated into a skin portion and a pulp portion, or after half-cutting, only the pulp portion is squeezed and concentrated, sterilized and cooled.
【０００３】一般に、果汁の製造においては、果汁の品
質を安定させて変敗を防止し、果汁の風味を保持するた
めに、殺菌処理が必要である。従来及び現在、殺菌処理
としては加熱殺菌が行われている。しかし、加熱殺菌に
おいては、生鮮果汁の有する風味の劣化、変色、フレー
バーの散逸、及び加熱臭（イモ臭さといわれる）の発生
が問題となっている。[0003] Generally, in the production of fruit juice, sterilization is necessary in order to stabilize the quality of the fruit juice, prevent spoilage and retain the flavor of the fruit juice. Conventionally and now, heat sterilization is performed as sterilization treatment. However, in heat sterilization, there are problems such as deterioration of flavor of fresh fruit juice, discoloration, dissipation of flavor, and generation of heating odor (called potato odor).
【０００４】ところで、近年、食品分野において、水を
圧媒とする高圧処理の食品加工技術への応用が試みられ
ている。本処理は、蛋白質の変性作用、澱粉の糊化作
用、微生物（黴、細菌等）の殺菌作用、ビタミン類の非
破壊作用、酵素の不活性化作用、風味及び新鮮さの保持
作用等の種々の利点を有している。この中でも殺菌作用
は、特に果汁飲料関係において、従来主流であった加熱
殺菌法に代わる新しい技術として注目されている。By the way, in recent years, in the food field, application of high-pressure treatment using water as a pressure medium to food processing technology has been attempted. This treatment has various effects such as protein denaturing action, starch gelatinizing action, bactericidal action of microorganisms (mold, bacteria, etc.), vitamin nondestructive action, enzyme inactivating action, flavor and freshness retaining action, etc. Have the advantages of. Among them, the bactericidal action has been attracting attention as a new technique replacing the heat sterilization method which has been the mainstream in the past, especially in relation to fruit juice drinks.
【０００５】この高圧殺菌処理を用いれば、本処理は一
般に室温で行われることから、加熱殺菌の最大の欠点で
ある加熱臭（イモ臭さといわれる）の発生がない。また
更に、生鮮果汁の有する風味を保持し、変色及びフレー
バーの散逸を防止することもできる。従って、この殺菌
方法を用いることにより果汁の品質向上が期待できる。When this high-pressure sterilization treatment is used, since this treatment is generally carried out at room temperature, there is no generation of a heating odor (called potato odor), which is the greatest drawback of heat sterilization. Furthermore, it is possible to retain the flavor of fresh fruit juice and prevent discoloration and dissipation of flavor. Therefore, the quality of fruit juice can be expected to improve by using this sterilization method.
【０００６】[0006]
【発明が解決しようとする課題】以上のことから、本発
明者は、上記に説明した種々の利点を有する高圧殺菌処
理を果汁の製造に応用することによって、より高品質の
果汁を製造することを目的として鋭意研究を進めてき
た。From the above, the present inventor can produce higher quality fruit juice by applying the high-pressure sterilization treatment having various advantages described above to the production of fruit juice. For the purpose of
【０００７】その結果、研究を進めていく過程におい
て、高圧殺菌処理を経て作製された果汁は加熱殺菌の欠
点である加熱臭の発生がなく、また変色及びフレーバー
の散逸もないものの、圧力の大きさ及び／又は加圧時間
によって加熱臭とは異質の青臭い匂い（高圧処理臭）が
発生することを見出だした。この高圧処理臭は新鮮果汁
の搾りたての風味を稀薄化するばかりでなく、特に柑橘
類においては、柑橘果汁の香味に悪影響を及ぼしそのバ
ランスを崩してしまう。[0007] As a result, in the course of proceeding with the research, the fruit juice produced through high-pressure sterilization does not generate a heating odor, which is a drawback of heat sterilization, and does not discolor or disperse flavor, but the pressure is large. It was found that a bluish odor (high pressure processed odor) different from the heating odor is generated depending on the temperature and / or the pressing time. This high-pressure processed odor not only dilutes the freshly squeezed flavor of fresh juice, but also, particularly in citrus fruits, adversely affects the flavor of citrus juice and destroys its balance.
【０００８】従って、本発明の課題は、果汁を高圧殺菌
処理することによって発生する高圧処理臭を抑制し、搾
りたての風味と新鮮さを保持し、特に柑橘類においては
柑橘果汁特有の香りを有する生鮮果汁の製造方法を提供
することである。[0008] Therefore, the object of the present invention is to suppress the high-pressure processed odor generated by high-pressure sterilization of fruit juice, retain the freshly squeezed flavor and freshness, and especially for citrus fruits, give the scent unique to citrus juice. It is to provide a method for producing fresh fruit juice.
【０００９】[0009]
【課題を解決するための手段】上記課題を解決するため
に、本発明は、生鮮果実から果汁を得、前記果汁を高圧
殺菌に供して生鮮果汁を製造するに当たり、該高圧殺菌
処理中、その前又はその後に果汁に果皮抽出成分を含有
させることを特徴とする生鮮果汁の製造方法を提供す
る。In order to solve the above problems, the present invention provides fruit juice from fresh fruits, and subjecting the juice to high pressure sterilization to produce fresh fruit juice, wherein during the high pressure sterilization treatment, Provided is a method for producing fresh fruit juice, characterized in that the fruit juice contains a fruit skin extract component before or after the juice extraction.
【００１０】この生鮮果汁の製造方法において用いられ
る果皮抽出成分は、果実の果皮部分から別途抽出しても
よい。この場合、前記果汁、水および／またはエタノー
ルを抽出溶媒として用いることができる。The pericarp extract component used in this method for producing fresh fruit juice may be separately extracted from the pericarp part of the fruit. In this case, the fruit juice, water and / or ethanol can be used as an extraction solvent.
【００１１】また、果実の果皮部分を果汁に混合し、こ
の混合物を前記高圧殺菌処理に供することによって、該
高圧殺菌処理中に該果皮部分から前記果皮抽出成分を果
汁中に抽出してもよい。Further, the pericarp extract component may be extracted from the pericarp portion into the juice during the high-pressure sterilization treatment by mixing the pericarp portion of the fruit with the juice and subjecting the mixture to the high-pressure sterilization treatment. ..
【００１２】本発明の高圧殺菌処理における処理条件と
しては、圧力が３０００〜７０００気圧、加圧時間が
０．５〜２０分であることが好ましく、また、圧媒とし
て温度が０〜６０℃の水を使用することが好ましい。The treatment conditions in the high-pressure sterilization treatment of the present invention are preferably a pressure of 3000 to 7000 atm and a pressurizing time of 0.5 to 20 minutes, and a pressure medium at a temperature of 0 to 60 ° C. Preference is given to using water.
【００１３】以下本発明を詳細に説明する。The present invention will be described in detail below.
【００１４】本発明により生鮮果汁を製造するに当た
り、まず、生鮮果実から果汁を得る。In producing fresh fruit juice according to the present invention, first, fruit juice is obtained from fresh fruit.
【００１５】果汁を得る方法としては、果実を十分に洗
浄し、果面に付着する微生物、塵埃、農薬などを除去
後、果皮部と果肉部に分離する。次いで、常法に従い、
果肉部を搾汁機で搾汁し、目開き例えば０．３〜０．５
ｍｍの篩を通して、じょうのう膜の小片やパルプ、種子
等の夾雑物を除いて果汁を得る。As a method for obtaining fruit juice, the fruit is thoroughly washed to remove microorganisms, dust, pesticides and the like adhering to the fruit surface, and then separated into a skin portion and a pulp portion. Then, according to the usual method,
Squeeze the flesh with a squeezing machine and open the mesh, for example 0.3 to 0.5
A fruit juice is obtained by removing small pieces of the alveolar membrane and contaminants such as pulp and seeds through a mm sieve.
【００１６】また、果実を上記のように洗浄処理した
後、全果を搾汁機で搾汁し、これを上記方法と同様に篩
に通して果汁を得てもよい。After washing the fruits as described above, all the fruits may be squeezed with a squeezing machine and passed through a sieve in the same manner as in the above method to obtain the juice.
【００１７】本発明において、以後詳述する高圧殺菌処
理中、その前又はその後に果汁に果皮抽出成分を含有さ
せる。果皮抽出成分は、果皮部分から別途調製し、これ
を高圧殺菌処理の前又は後に果汁に添加することによっ
て果汁に含有させることができる。或いは、果汁と果皮
部分とを混合し、これを高圧殺菌処理に供し、この高圧
殺菌処理中に、果皮部分から果汁中に抽出することによ
って果汁中に含有させることもできる。In the present invention, during or after the high-pressure sterilization treatment, which will be described in detail below, the fruit juice is allowed to contain a pericarp extract component before or after the treatment. The fruit skin extract component can be contained in the fruit juice by separately preparing it from the skin part and adding it to the fruit juice before or after the high pressure sterilization treatment. Alternatively, the fruit juice and the skin portion may be mixed, subjected to high-pressure sterilization treatment, and during the high-pressure sterilization treatment, the fruit skin portion may be extracted into the juice to be contained in the juice.
【００１８】抽出に供する果皮部分としては、予め果肉
部から分離された上記果皮部を用いてもよく、また、全
果を搾汁篩分することにより残った搾汁残渣を用いても
よい。As the pericarp part to be extracted, the pericarp part separated from the pulp part in advance may be used, or the juice residue remaining after squeezing the whole fruit may be used.
【００１９】果皮抽出成分を別途抽出する場合は、ま
ず、果皮部分を溶媒と混合し、得られた混合物を室温で
しばらく放置し、これを圧搾濾過し、果皮抽出成分を溶
媒中に含まれた状態で得る（この果皮抽出成分を含む溶
媒を以下果皮抽出液という）。When the pericarp extract component is separately extracted, first, the pericarp part is mixed with a solvent, the resulting mixture is allowed to stand at room temperature for a while, and this is press-filtered to contain the pericarp extract component in the solvent. It is obtained in a state (the solvent containing this pericarp extract component is hereinafter referred to as pericarp extract).
【００２０】この場合、果皮部分をフードプロセッサー
等で破砕した後に溶媒を加えてもよく、また溶媒を加え
た後にフードプロセッサー等で破砕してもよい。In this case, the pericarp may be crushed with a food processor or the like and then the solvent may be added, or the solvent may be added and then crushed with the food processor or the like.
【００２１】抽出溶媒としては、前記果汁、水及び／又
はエタノールが用いられる。As the extraction solvent, the aforementioned fruit juice, water and / or ethanol is used.
【００２２】前記果皮部分と溶媒の混合割合は、果汁抽
出の場合、果皮部１重量部に対して溶媒１〜４重量部、
水抽出の場合、果皮部１重量部に対して溶媒１〜４重量
部、エタノール抽出の場合、果皮部１重量部に対して溶
媒０．８〜３．２重量部を混合するのが好ましい。ま
た、混合溶媒（組成は果汁１：水１：エタノール１であ
る）を用いる場合は、果皮部１重量部に対して溶媒０．
９〜３．７重量部を混合するのが好ましい。In the case of fruit juice extraction, the mixing ratio of the above-mentioned skin portion and the solvent is 1 to 4 parts by weight of the solvent per 1 part by weight of the skin portion,
In the case of water extraction, it is preferable to mix 1 to 4 parts by weight of the solvent with 1 part by weight of the skin, and in the case of ethanol extraction, it is preferable to mix 0.8 to 3.2 parts by weight of the solvent with 1 part of the skin. When a mixed solvent (the composition is fruit juice 1: water 1: ethanol 1), 1 part by weight of the pericarp part is mixed with 0.
It is preferable to mix 9 to 3.7 parts by weight.
【００２３】果皮部分と溶媒との混合物を室温で放置す
る時間は、約０．５〜４時間、好ましくは約２時間であ
る。The time for allowing the mixture of the peel portion and the solvent to stand at room temperature is about 0.5 to 4 hours, preferably about 2 hours.
【００２４】なお、この抽出処理は高圧下で行ってもよ
い。The extraction process may be carried out under high pressure.
【００２５】更に、公知の方法でエッセンシャルオイル
（精油）等果皮抽出成分を抽出し、これを果汁に添加し
てもよい。Further, a pericarp extract component such as essential oil (essential oil) may be extracted by a known method and added to the juice.
【００２６】次に、こうして得られた果皮抽出成分と前
記果汁を混合し、高圧殺菌処理する。Next, the fruit skin extract thus obtained and the above-mentioned fruit juice are mixed and subjected to high-pressure sterilization treatment.
【００２７】果皮抽出成分と果汁の混合割合は、果皮対
果汁１：１の果汁抽出の場合、果汁１００重量部に対し
て果皮抽出液２〜８重量部、果皮対水１：１の水抽出の
場合、果汁１００重量部に対して果皮抽出液１〜７重量
部、果皮対エタノール１：１のエタノール抽出の場合、
果汁１００重量部に対して果皮抽出液０．２〜３重量
部、果皮対混合溶媒１：１の前記混合溶媒抽出の場合、
果汁１００重量部に対して果皮抽出液１〜６重量部を混
合するのが好ましい。より好ましくは、果汁抽出の場
合、果汁１００重量部に対して果皮抽出液４〜６重量
部、水抽出の場合、果汁１００重量部に対して果皮抽出
液３〜５重量部、エタノール抽出の場合、果汁１００重
量部に対して果皮抽出液０．５〜２重量部、前記混合溶
媒抽出の場合、果汁１００重量部に対して果皮抽出液
２．５〜４．５重量部を混合するのが好ましい。In the case of fruit juice extraction of 1: 1 fruit peel to fruit juice, 2 to 8 parts by weight of fruit extract and 100% by weight of fruit extract and 1: 1 water extract of water are used. In the case of, in the case of 1 to 7 parts by weight of the skin extract and 100% by weight of the fruit juice, and 1: 1 ethanol extraction of the skin,
In the case of the above-mentioned mixed solvent extraction of 0.2 to 3 parts by weight of the skin extract with 100 parts by weight of the fruit juice and 1: 1 of the skin to the mixed solvent,
It is preferable to mix 1 to 6 parts by weight of the skin extract with 100 parts by weight of the juice. More preferably, in the case of fruit juice extraction, 4 to 6 parts by weight of fruit skin extract liquid to 100 parts by weight of fruit juice, in the case of water extraction, 3 to 5 parts by weight of fruit skin extract liquid to 100 parts by weight of fruit juice, and in the case of ethanol extraction In the case of the mixed solvent extraction, it is preferable to mix 2.5 to 4.5 parts by weight of the skin extract with 100 parts by weight of the fruit juice. preferable.
【００２８】既述のように、本発明において、果皮抽出
成分は、上記別途調製するほか、例えば全果を搾汁篩分
することにより得た搾汁残渣（果皮部分）の一部をその
まま果汁と混合し、これを高圧殺菌処理に供することに
よっても得られる。この場合は、果汁を搾汁残渣１重量
部に対して２〜１０重量部、好ましくは４〜８重量部を
混合するのが好ましい。この方法によれば、高圧殺菌処
理中に、同時に、果皮部分から果皮抽出成分を果汁中に
抽出することができる。As described above, in the present invention, the fruit skin extract component is separately prepared as described above, and a part of the juice residue (pericarp part) obtained by sieving the whole fruit juice is used as it is. It can also be obtained by mixing with and subjecting this to high pressure sterilization. In this case, it is preferable to mix 2 to 10 parts by weight, preferably 4 to 8 parts by weight of fruit juice with 1 part by weight of the juice residue. According to this method, during the high-pressure sterilization treatment, it is possible to simultaneously extract the peel extract component from the peel portion into the juice.
【００２９】また、果皮抽出成分としては、公知のエッ
センシャルオイル（精油）を用いることもでき、この場
合は、果汁１００重量部に対して果皮抽出成分０．００
２〜０．１重量部、より好ましくは果汁１００重量部に
対して果皮抽出成分０．００５〜０．０５重量部を混合
するのが好ましい。A known essential oil (essential oil) can also be used as the skin extract component, and in this case, the skin extract component is 0.00 per 100 parts by weight of the fruit juice.
2 to 0.1 parts by weight, more preferably 0.005 to 0.05 parts by weight of the skin extract component is mixed with 100 parts by weight of the juice.
【００３０】果汁に対する果皮抽出成分の混合割合が、
上記に示す範囲以上であると香りが強くなり、風味のバ
ランスが崩れ、またこれ以下であると香りが薄くなり、
同様に風味のバランスが崩れ、高圧処理臭も発現するよ
うになるからである。The mixing ratio of the skin extract component to the fruit juice is
When it is above the range shown above, the fragrance becomes strong, the balance of the flavor is lost, and when it is below this, the fragrance becomes thin,
This is also because the flavor balance is lost and high-pressure processed odor is also developed.
【００３１】この調製された果皮混合果汁を、好適な容
器に充填し、酸素による褐変及び風味の悪変を防止する
ために、内部に空気が残らないように脱気・密封する。The prepared fruit skin mixed juice is filled in a suitable container, and degassed and sealed so that no air remains inside in order to prevent browning and deterioration of flavor due to oxygen.
【００３２】高圧処理における容器は、容器外の静水圧
が負荷されたときに容器内の混合物にも同じ静水圧がか
かるようにするため、容器構成の一部は可撓性のある材
質（例えば柔軟なプラスチック）で構成されていること
が必要である。したがって、ガラス管や金属管を容器と
して用いる場合には、口部の栓またはキャップはプラス
チック製またはゴム製でなければならない。これによっ
て、このような容器に充填された混合液はパスカルの原
理により容器外の静水圧と等しくなる。The container in the high-pressure treatment has a part of a flexible material (for example, a flexible material) in order to apply the same hydrostatic pressure to the mixture in the container when the hydrostatic pressure outside the container is applied. It must be made of flexible plastic). Therefore, when a glass tube or a metal tube is used as a container, the mouth plug or cap must be made of plastic or rubber. As a result, the mixed liquid filled in such a container becomes equal to the hydrostatic pressure outside the container due to the principle of Pascal.
【００３３】前記果皮混合果汁の入った容器を高圧発生
装置のシリンダに設定し、圧媒である水をシリンダ内に
注入する。これを室温において、大気圧から所定の圧力
値まで昇圧し、所定の加圧時間保持する。The container containing the fruit skin mixed juice is set in a cylinder of a high-pressure generator, and water as a pressure medium is injected into the cylinder. At room temperature, the pressure is increased from atmospheric pressure to a predetermined pressure value and kept for a predetermined pressurizing time.
【００３４】また、連続式高圧処理装置使用の場合には
前記果皮抽出成分混合果汁を直接高圧処理装置のシリン
ダ内に注入し、これを室温で、好ましくは冷凍しない範
囲内のより低温で所定の加圧時間保持し、高圧殺菌処理
する。Further, in the case of using the continuous high-pressure processing apparatus, the fruit juice extract mixed fruit juice is directly injected into the cylinder of the high-pressure processing apparatus, which is stored at room temperature, preferably at a lower temperature within a range where it is not frozen. Hold under pressure for high pressure sterilization.
【００３５】高圧殺菌処理における圧力の範囲は３００
０〜７０００気圧、加圧時間は０．５〜２０分、温度は
０〜６０℃がそれぞれが好ましい。The pressure range in the high-pressure sterilization treatment is 300
0 to 7000 atm, pressurization time is preferably 0.5 to 20 minutes, and temperature is preferably 0 to 60 ° C.
【００３６】高圧処理臭は、高圧処理の条件によって発
生の有無があり、これは圧力の大きさと加圧時間に影響
され、圧力が大きいほど、また加圧時間が長いほど高圧
処理臭の発生は強い。すなわち、室温において２０００
気圧以下では、加圧時間に関係なく高圧処理臭は発生し
ない。しかし、殺菌効果が十分であるためには、圧力が
３０００気圧以上でなければならない。そして、この３
０００気圧以上では、加圧時間が殺菌のために必要な最
短時間である約０．５分以上で高圧処理臭が発生し始
め、これは加圧時間と共に増大し、２０分以上から一定
の強さになる。High-pressure processed odors are generated or not depending on the conditions of high-pressure processing. This is affected by the magnitude of pressure and the pressurization time. The higher the pressure and the longer the pressurization time, the higher the generation of high-pressure processed odors. strong. That is, at room temperature 2000
Below atmospheric pressure, no high-pressure processed odor is generated regardless of the pressurization time. However, in order for the bactericidal effect to be sufficient, the pressure must be 3000 atm or higher. And this 3
At pressures above 000 atm, high-pressure processed odors start to be generated in about 0.5 minutes or more, which is the shortest time required for sterilization, which increases with the time of pressure application and increases from 20 minutes or more to a certain level. It will be
【００３７】また、温度については、常温の方が高圧処
理臭が強く発生し、温度が高くなるにしたがって弱ま
り、６０℃以上になると高圧処理臭は減少するが、加熱
臭（イモ臭）が発生する傾向を示す。Regarding the temperature, a high-pressure processed odor is generated more strongly at room temperature, becomes weaker as the temperature rises, and a high-pressure processed odor is reduced at a temperature of 60 ° C. or higher, but a heating odor (potato odor) is generated. Shows a tendency to
【００３８】従って、本高圧殺菌処理において、加熱臭
の発生がなく、かつ殺菌効果が十分な範囲は上記のよう
になる。Therefore, in this high-pressure sterilization treatment, the range in which no heating odor is generated and the sterilization effect is sufficient is as described above.
【００３９】更に、前記果汁に上記と同様の高圧殺菌処
理を施し、青臭が発生したものに、前記果皮抽出成分を
混合することによっても同様に、高圧処理臭（青臭）は
消失することがわかった（マスキング効果）。Further, it was also found that the high-pressure processed odor (blue odor) disappears similarly when the fruit juice is subjected to the same high-pressure sterilization treatment as described above and a green odor is generated and the fruit skin extract component is mixed. (Masking effect).
【００４０】[0040]
【実施例】以下本発明の実施例を用いて詳細に説明す
る。Embodiments will be described in detail below with reference to embodiments of the present invention.
【００４１】（実施例１）バレンシアオレンジの生鮮果
実を水で十分に洗浄し、全果を半切り後手動の圧搾式搾
汁機で搾汁し、果汁と果皮部分（搾汁残渣）に分離し、
果汁は０．５ｍｍの篩で篩分けして残渣を取り除き、本
篩を通過した果汁Ａを得た。（また予め全果を果皮と果
肉とに分離し、果肉を半切り後手動の圧搾式搾汁機で搾
汁し、０．５ｍｍの篩で篩分けして残渣を取り除き、本
篩を通過した果汁Ａ´を得ても良い）。果皮部分からは
公知の方法でエッセンシャルオイルを抽出した。果汁Ａ
或いはＡ´２００ｇにこのオイル０．０２ｇを添加、混
合後ポリエチレン製の袋に充填した。この後、本袋を内
部に空気が残らないように脱気してヒートシールした。
これを神戸製鋼所製の高圧処理装置（径６０ｍｍ×深さ
２００ｍｍ）のシリンダー内に入れ、圧媒として水を注
入した。これを室温において６０００気圧で１０分間加
圧し、高圧殺菌処理を施した。これを開封後試飲に供し
た結果、高圧処理臭はなく、搾りたての新鮮な風味を有
するバレンシアオレンジの果汁が得られた。(Example 1) Fresh fruits of Valencia orange were thoroughly washed with water, and the whole fruits were halved and squeezed with a manual squeezing type squeezing machine to separate the juice and the skin portion (squeezed residue). Then
The fruit juice was sieved with a 0.5 mm sieve to remove the residue, and fruit juice A that passed through this sieve was obtained. (Also, the whole fruit was separated into a skin and a pulp in advance, and the pulp was cut in half and squeezed with a manual pressing-type squeezing machine, and the residue was removed by sieving with a 0.5 mm sieve and passed through the main sieve. Juice A'may be obtained). Essential oil was extracted from the skin portion by a known method. Fruit juice A
Alternatively, 0.02 g of this oil was added to 200 g of A ', mixed and filled in a polyethylene bag. Then, the bag was degassed and heat-sealed so that no air remained inside.
This was put into the cylinder of a high-pressure processing apparatus (diameter 60 mm × depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 6000 atm at room temperature for 10 minutes and subjected to high-pressure sterilization treatment. As a result of unpacking and tasting it, a freshly squeezed fresh Valencia orange juice was obtained without odor of high-pressure treatment.
【００４２】一方果汁Ａ或いはＡ´２００ｇのみを同様
な方法で高圧殺菌処理した後、前記オイルを０．０２ｇ
添加、混合した果汁についても同様に高圧処理臭はな
く、搾りたての新鮮な風味を有するバレンシアオレンジ
の果汁が得られた。On the other hand, 200 g of fruit juice A or A'only was sterilized by high pressure in the same manner, and then 0.02 g of the oil was added.
The added and mixed fruit juice also had no high-pressure processed odor, and freshly squeezed Valencia orange juice was obtained.
【００４３】（実施例２）グレープフルーツを実施例１
と同様に搾汁し、果汁Ｂを得た。一方果皮部分をフード
プロセッサーで切断後等量の水を加え、室温で２時間放
置後圧搾濾過して果皮抽出液を得た。この果皮抽出液６
ｇを前記果汁Ｂ２００ｇに添加、混合した後、実施例１
と同様に高圧殺菌処理に供した。これを開封後試飲に供
した結果、高圧処理臭はなく、搾りたての新鮮な風味を
有するグレープフルーツの果汁が得られた。Example 2 Grapefruit was used in Example 1.
The juice was squeezed in the same manner as above to obtain fruit juice B. On the other hand, after cutting the pericarp portion with a food processor, an equal amount of water was added, and the mixture was allowed to stand at room temperature for 2 hours and squeezed to obtain a pericarp extract. This peel extract 6
g to 200 g of the above fruit juice B, and after mixing, Example 1
It was subjected to high-pressure sterilization treatment in the same manner as in. As a result of unpacking and tasting it, a grapefruit juice having a freshly-squeezed fresh flavor was obtained without the odor of high-pressure treatment.
【００４４】一方果汁Ｂ２００ｇのみを同様な方法で高
圧殺菌処理した後、前記果皮抽出液６ｇを添加、混合し
た果汁についても同様に高圧処理臭はなく、搾りたての
新鮮な風味を有するグレープフルーツの果汁が得られ
た。On the other hand, only 200 g of fruit juice B was sterilized under high pressure by the same method, and then 6 g of the above-mentioned skin extract was added and mixed, and similarly, no odor of high-pressure treatment was obtained, and freshly squeezed grapefruit having a fresh flavor was obtained. A fruit juice was obtained.
【００４５】（実施例３）温州蜜柑を実施例１と同様に
搾汁し、果汁Ｃを得た。一方果皮部分をフードプロセッ
サーで切断後等量の９９．５％エタノールを加え、室温
で２時間放置後圧搾濾過して果皮抽出液を得た。この果
皮抽出液２ｇを前記果汁Ｃ２００ｇに添加、混合した
後、実施例１と同様に高圧殺菌処理に供した。これを開
封後試飲に供した結果、高圧処理臭はなく、搾りたての
新鮮な風味を有する温州蜜柑の果汁が得られた。(Example 3) Satsuma mandarin oranges were squeezed in the same manner as in Example 1 to obtain fruit juice C. On the other hand, after cutting the pericarp portion with a food processor, an equal amount of 99.5% ethanol was added, and the mixture was left at room temperature for 2 hours and squeezed and filtered to obtain a pericarp extract. 2 g of this fruit skin extract was added to 200 g of the fruit juice C and mixed, and then subjected to high pressure sterilization treatment in the same manner as in Example 1. As a result of tasting it after opening, there was no odor of high-pressure treatment, and freshly squeezed Satsuma mandarin juice was obtained.
【００４６】一方果汁Ｃ２００ｇのみを同様な方法で高
圧殺菌処理した後、前記果皮抽出液２ｇを添加、混合し
た果汁についても同様に高圧処理臭はなく搾りたての新
鮮な風味を有する温州蜜柑の果汁が得られた。On the other hand, only 200 g of fruit juice C was sterilized under high pressure in the same manner, and then 2 g of the above-mentioned skin extract was added and mixed. A fruit juice was obtained.
【００４７】（実施例４）甘夏を実施例１と同様に搾汁
し、果汁Ｄを得た。一方果皮部分をフードプロセッサー
で切断後等量の前記果汁Ｄを加え、室温で２時間放置後
圧搾濾過して果皮抽出液を得た。この果皮抽出液１０ｇ
を前記果汁Ｄ２００ｇに添加、混合した後、実施例１と
同様に高圧殺菌処理に供した。これを開封後試飲に供し
た結果、高圧処理臭はなく、搾りたての新鮮な風味を有
する甘夏の果汁が得られた。Example 4 Juice was extracted from sweet summer in the same manner as in Example 1 to obtain fruit juice D. On the other hand, after cutting the peel portion with a food processor, an equal amount of the above-mentioned juice D was added, and the mixture was allowed to stand at room temperature for 2 hours and then pressed and filtered to obtain a peel extract. 10 g of this peel extract
Was added to 200 g of the fruit juice D and mixed, and then subjected to high-pressure sterilization treatment in the same manner as in Example 1. As a result of tasting it after opening, there was no odor of high-pressure treatment and a freshly squeezed sweet summer fruit juice was obtained.
【００４８】一方果汁Ｄ２００ｇのみを同様な方法で高
圧殺菌処理した後、前記果皮抽出液１０ｇを添加、混合
した果汁についても同様に高圧処理臭はなく、搾りたて
の新鮮な風味を有する甘夏の果汁が得られた。On the other hand, 200 g of fruit juice D was sterilized by high pressure in the same manner, and then 10 g of the above-mentioned peel extract was added and mixed, and similarly, the fruit juice obtained by the high pressure treatment had no odor, and had a freshly squeezed flavor. The fruit juice was obtained.
【００４９】（実施例５）実施例１で得られた果皮部分
をフードプロセッサーで切断後等量の混合溶媒（組成が
果汁１：水１：エタノール１である）を加え、室温で２
時間放置後圧搾濾過して果皮抽出液を得た。この果皮抽
出液７ｇを実施例１で得られた果汁Ａ２００ｇに添加、
混合した後、実施例１と同様に高圧殺菌処理に供した。
これを開封後試飲に供した結果、高圧処理臭はなく、搾
りたての新鮮な風味を有するバレンシアオレンジの果汁
が得られた。Example 5 After cutting the skin portion obtained in Example 1 with a food processor, an equal amount of a mixed solvent (the composition is fruit juice 1: water 1: ethanol 1) was added, and the mixture was allowed to stand at room temperature for 2 hours.
After standing for a period of time, squeeze filtration was performed to obtain a pericarp extract. 7 g of this skin extract was added to 200 g of the juice A obtained in Example 1,
After mixing, the mixture was subjected to high-pressure sterilization treatment as in Example 1.
As a result of tasting after opening this, there was no odor of high-pressure treatment and a freshly squeezed Valencia orange juice was obtained.
【００５０】一方果汁Ａ２００ｇのみを同様な方法で高
圧殺菌処理した後、前記果皮抽出液７ｇを添加、混合し
た果汁についても同様に高圧処理臭はなく、搾りたての
新鮮な風味を有するバレンシアオレンジの果汁が得られ
た。On the other hand, only 200 g of fruit juice A was sterilized under high pressure by the same method, and then 7 g of the above-mentioned fruit skin extract was added and mixed. The fruit juice was obtained.
【００５１】（実施例６）実施例１で得られた果汁Ａ２
００ｇと果皮部分５０ｇを混合し、ポリエチレン製の袋
に充填した。この後、本袋を内部に空気が残らないよう
に脱気してヒートシールした。これを神戸製鋼所製の高
圧処理装置（径６０ｍｍ×深さ２００ｍｍ）のシリンダ
ー内に入れ、圧媒として水を注入した。これを室温にお
いて５０００気圧で１０分間加圧し、高圧殺菌処理を施
した。これを開封後、果皮部分を除き試飲に供した結
果、高圧処理臭はなく、搾りたての新鮮な風味を有する
バレンシアオレンジの果汁が得られた。Example 6 Fruit juice A2 obtained in Example 1
00 g and 50 g of the peel part were mixed and filled in a polyethylene bag. Then, the bag was degassed and heat-sealed so that no air remained inside. This was put into the cylinder of a high-pressure processing apparatus (diameter 60 mm × depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressed at 5000 atm for 10 minutes at room temperature and subjected to high-pressure sterilization treatment. After unpacking, it was subjected to tasting except for the peel portion, and as a result, there was no odor of high-pressure treatment and a freshly squeezed Valencia orange juice was obtained.
【００５２】（実施例７）実施例２で得られた果汁Ｂ２
００ｇと果皮部分３３ｇを混合し、ポリエチレン製の袋
に充填した。この後、本袋を内部に空気が残らないよう
に脱気してヒートシールした。これを神戸製鋼所製の高
圧処理装置（径６０ｍｍ×深さ２００ｍｍ）のシリンダ
ー内に入れ、圧媒として水を注入した。これを室温にお
いて３０００気圧で１５分間加圧し、高圧殺菌処理を施
した。これを開封後、果皮部分を除き試飲に供した結
果、高圧処理臭はなく、搾りたての新鮮な風味を有する
グレープフルーツの果汁が得られた。(Example 7) Fruit juice B2 obtained in Example 2
00 g and the skin portion 33 g were mixed and filled in a polyethylene bag. Then, the bag was degassed and heat-sealed so that no air remained inside. This was put into the cylinder of a high-pressure processing apparatus (diameter 60 mm × depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 3000 atm for 15 minutes at room temperature and subjected to high-pressure sterilization treatment. After opening this, it was subjected to tasting except for the peel portion, and as a result, there was no odor of high-pressure treatment and a freshly squeezed grapefruit juice was obtained.
【００５３】（実施例８）実施例３で得られた果汁Ｃ２
００ｇと果皮部分４０ｇを混合し、ポリエチレン製の袋
に充填した。この後、本袋を内部に空気が残らないよう
に脱気してヒートシールした。これを神戸製鋼所製の高
圧処理装置（径６０ｍｍ×深さ２００ｍｍ）のシリンダ
ー内に入れ、圧媒として水を注入した。これを室温にお
いて７０００気圧で５分間加圧し、高圧殺菌処理を施し
た。これを開封後、果皮部分を除き試飲に供した結果、
高圧処理臭はなく、搾りたての新鮮な風味を有する温州
蜜柑の果汁が得られた。Example 8 Fruit juice C2 obtained in Example 3
00 g and 40 g of the peel part were mixed and filled in a polyethylene bag. Then, the bag was degassed and heat-sealed so that no air remained inside. This was put into the cylinder of a high-pressure processing apparatus (diameter 60 mm × depth 200 mm) manufactured by Kobe Steel, and water was injected as a pressure medium. This was pressurized at 7,000 atm for 5 minutes at room temperature and subjected to high-pressure sterilization treatment. After opening this, it was sampled except the pericarp part,
There was no odor of high-pressure treatment, and freshly squeezed freshly flavored Satsuma tangerine juice was obtained.
【００５４】（実施例９）実施例１で得られた果汁Ａ１
００ｇと実施例３で得られた果汁Ｃ１００ｇの混合果汁
に実施例１で得られた果皮部分２５ｇを混合し、ポリエ
チレン製の袋に充填した。この後、本袋を内部に空気が
残らないように脱気してヒートシールした。これを神戸
製鋼所製の高圧処理装置（径６０ｍｍ×深さ２００ｍ
ｍ）のシリンダー内に入れ、圧媒として水を注入した。
これを室温において３０００気圧で２０分間加圧し、高
圧殺菌処理を施した。これを開封後、果皮部分を除き試
飲に供した結果、高圧処理臭はなく、バレンシアオレン
ジのフレーバーがよく出現しており、両果汁の新鮮な風
味を有する混合香味に仕上がった。Example 9 Fruit juice A1 obtained in Example 1
A mixed juice of 00 g and 100 g of the juice C obtained in Example 3 was mixed with 25 g of the skin portion obtained in Example 1 and filled in a polyethylene bag. Then, the bag was degassed and heat-sealed so that no air remained inside. This is a high-pressure processing device (diameter 60 mm x depth 200 m, manufactured by Kobe Steel Ltd.
It was put in the cylinder of m) and water was injected as a pressure medium.
This was pressurized at 3000 atmospheric pressure for 20 minutes at room temperature and subjected to high-pressure sterilization treatment. After unpacking, it was subjected to tasting except for the peel part, and as a result, there was no odor of high-pressure treatment, the flavor of Valencia orange appeared frequently, and a mixed flavor having a fresh flavor of both fruit juices was finished.
【００５５】以上述べたように、本発明によれば、高圧
処理の利点である室温における殺菌作用と、新鮮果汁の
搾り立ての風味と香りを保持しながら、高圧処理の欠点
である青臭い匂いの高圧処理臭を抑制した生鮮果汁を得
ることができる。As described above, according to the present invention, the bactericidal action at room temperature, which is an advantage of high-pressure treatment, and the flavor and aroma of freshly squeezed juice are retained, while the odor of blue odor, which is a drawback of high-pressure treatment, is retained. It is possible to obtain fresh fruit juice with suppressed odor under high pressure treatment.
【００５６】また、特に柑橘類の場合においては、果皮
部分は柑橘特有の色素、種々の香気成分やビタミン類を
含有し、その香気成分は風味増強の目的で使用されてい
るが、高圧処理と組み合わせることにより高圧処理臭を
防止し、香気成分やビタミン類等などの有効成分を保持
しながら香味のバランスが保たれた高品質の果汁を得る
ことができる。Particularly in the case of citrus fruits, the peel portion contains a pigment unique to citrus fruits, various aroma components and vitamins, and the aroma components are used for the purpose of enhancing flavor, but combined with high pressure treatment. As a result, it is possible to obtain a high-quality fruit juice that prevents the odor of high-pressure treatment and maintains the balance of flavors while retaining active ingredients such as aroma components and vitamins.
【００５７】[0057]
【発明の効果】本発明により、高圧処理臭の発生が抑制
され、生鮮果汁の搾りたての新鮮さを保持し、特に柑橘
類においては柑橘果汁特有の香り立ちを有する生鮮果汁
が得られる。また、本発明は、果皮部分の香気成分を利
用することができるので、コストの面でも経済性を有す
るものである。EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain the fresh fruit juice which suppresses the generation of high-pressure processed odor, retains the freshness of freshly squeezed fresh juice, and has a scent characteristic of citrus fruit juice, especially in citrus fruits. Further, the present invention is economical in terms of cost because it can utilize the scent component of the skin.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 加藤 陽 神奈川県横浜市緑区梅が丘６番地２ 日本 たばこ産業株式会社食生活研究所内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yo Kato 6-2 Umegaoka, Midori-ku, Yokohama-shi, Kanagawa Japan Tobacco Inc. Dietary Life Research Institute
Claims (6)
菌に供して生鮮果汁を製造するに当たり、該高圧殺菌処
理中、その前又はその後に、該果汁に果皮抽出成分を含
有させることを特徴とする生鮮果汁の製造方法。1. When obtaining fruit juice from fresh fruits and subjecting the juice to high-pressure sterilization to produce fresh fruit juice, the fruit juice is allowed to contain a skin extract component during or after the high-pressure sterilization treatment. A method for producing fresh fruit juice characterized.
別途抽出することを特徴とする請求項１記載の生鮮果汁
の製造方法。2. The method for producing fresh fruit juice according to claim 1, wherein the pericarp extract component is separately extracted from the pericarp portion of the fruit.
またはエタノールを抽出溶媒として行う請求項２記載の
生鮮果汁の製造方法。3. The fruit juice, water and / or the extraction treatment.
Alternatively, the method for producing fresh fruit juice according to claim 2, wherein ethanol is used as an extraction solvent.
の混合物を前記高圧殺菌処理に供することによって該高
圧殺菌処理中に該果皮部分から前記果皮抽出成分を該果
汁中に抽出することを特徴とする請求項１記載の生鮮果
汁の製造方法。4. A method for extracting the fruit skin extract component from the fruit skin part into the fruit juice during the high pressure sterilization treatment by mixing the fruit skin part with the fruit juice and subjecting the mixture to the high pressure sterilization treatment. The method for producing fresh fruit juice according to claim 1, which is characterized in that.
０気圧の圧力で、０．５〜２０分間行う請求項１ないし
４のいずれか１項記載の生鮮果汁の製造方法。5. The high pressure sterilization treatment is performed in the range of 3000 to 700.
The method for producing fresh juice according to any one of claims 1 to 4, which is carried out at a pressure of 0 atm for 0.5 to 20 minutes.
０〜６０℃の水を使用して行う請求項５記載の生鮮果汁
の製造方法。6. The method for producing fresh fruit juice according to claim 5, wherein the high-pressure sterilization treatment is performed using water having a temperature of 0 to 60 ° C. as a pressure medium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334493A JP3035398B2 (en) | 1991-11-25 | 1991-11-25 | Method for producing fresh juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3334493A JP3035398B2 (en) | 1991-11-25 | 1991-11-25 | Method for producing fresh juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05146280A true JPH05146280A (en) | 1993-06-15 |
| JP3035398B2 JP3035398B2 (en) | 2000-04-24 |
Family
ID=18278021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3334493A Expired - Lifetime JP3035398B2 (en) | 1991-11-25 | 1991-11-25 | Method for producing fresh juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3035398B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0719502A1 (en) * | 1994-12-27 | 1996-07-03 | Pokka Corporation | Method for producing high-quality flavor |
| JPH11225720A (en) * | 1998-02-13 | 1999-08-24 | Mitsubishi Heavy Ind Ltd | High pressure treatment of juice and device therefor |
| WO2005094614A1 (en) * | 2004-04-01 | 2005-10-13 | Japan Science And Technology Agency | Method of squeezing juice from fruit and apparatus for squeezing juice from fruit |
-
1991
- 1991-11-25 JP JP3334493A patent/JP3035398B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0719502A1 (en) * | 1994-12-27 | 1996-07-03 | Pokka Corporation | Method for producing high-quality flavor |
| US5683735A (en) * | 1994-12-27 | 1997-11-04 | Pokka Corporation | Method for producing high-quality flavor and product thereof |
| JPH11225720A (en) * | 1998-02-13 | 1999-08-24 | Mitsubishi Heavy Ind Ltd | High pressure treatment of juice and device therefor |
| WO2005094614A1 (en) * | 2004-04-01 | 2005-10-13 | Japan Science And Technology Agency | Method of squeezing juice from fruit and apparatus for squeezing juice from fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3035398B2 (en) | 2000-04-24 |
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