JPH0556771A

JPH0556771A - Production of vegetable juice

Info

Publication number: JPH0556771A
Application number: JP3250448A
Authority: JP
Inventors: Hiroyuki Ogino; 浩幸荻野; Yoshitaka Ohira; 佳隆尾平; Toshibumi Arimura; 俊文有村
Original assignee: Kagome Co Ltd
Current assignee: Kagome Co Ltd
Priority date: 1991-09-02
Filing date: 1991-09-02
Publication date: 1993-03-09
Anticipated expiration: 2010-09-20
Also published as: JPH0785708B2

Abstract

PURPOSE:To obtain a vegetable juice holding the flavor, taste and color of a high pH vegetable juice and having a high quality, by treating the high pH vegetable juice with a cation resin exchanger, sterilizing the produced low pH vegetable juice and subsequently packing the sterilized juice in a container. CONSTITUTION:A high pH vegetable juice e.g. having a pH of >=5.0 (e.g. the juice of carrot, spinach, pumpkin, cabbage or celery) is treated with a cation resin exchanger, and the produced low pH vegetable juice is mixed with the high pH vegetable juice so as to give a pH of 4.0-4.5 (preferably a pH of 4.3). The juice is sterilized and packed in a container to provide the objective vegetable juice.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は野菜ジュースの製造方法
に関する。ミカン、リンゴ、ブドウ等を原料とする果実
ジュース、トマト、ニンジン、ホウレン草等を原料とす
る野菜ジュースが広く飲用されている。一般に果実はも
ともとそのＰＨが低く、その果実汁を殺菌し易いため、
該果実汁をそのまま瞬間殺菌して容器に密封するという
所謂ホットパックで果実ジュースを製造できる。野菜の
なかでも例えばトマトはそのＰＨが低く、したがって同
様にホットパックでトマトジュースを製造できる。しか
し野菜のなかにはそのＰＨが高く、そのままではそれら
の野菜汁から上記のようなホットパックで野菜ジュース
を製造できないものがある。本発明はかかる野菜ジュー
スの製造方法の改良に関するものである。TECHNICAL FIELD The present invention relates to a method for producing vegetable juice. BACKGROUND ART Fruit juices made from tangerines, apples, grapes, etc., and vegetable juices made from tomatoes, carrots, spinach, etc. are widely consumed. Generally, since the pH of fruits is low originally, it is easy to sterilize the fruit juice,
The fruit juice can be produced by a so-called hot pack in which the fruit juice is instantaneously sterilized and sealed in a container. Among vegetables, for example, tomato has a low PH, and thus tomato juice can be produced in a hot pack as well. However, some vegetables have a high PH, and as they are, it is impossible to produce vegetable juice from the vegetable juices in the hot pack as described above. The present invention relates to an improvement in the method for producing such vegetable juice.

【０００２】[0002]

【従来の技術】従来、高ＰＨの野菜を原料とし、その野
菜汁から野菜ジュースを製造する場合、該野菜汁を容器
に密封してレトルト殺菌するか、又は該野菜汁にレモン
汁やクエン酸等を加えてそのＰＨを低くした後にホット
パックする等の方法が行なわれている。ところが、野菜
汁をレトルト殺菌すると、長時間高温にさらされるた
め、野菜汁本来の香味や色調が著しく損なわれてしまう
という欠点があり、また野菜汁にレモン汁やクエン酸等
を加えると、該レモン汁やクエン酸等の香味が付加され
るため、野菜汁本来の香味が変わってしまうという欠点
がある。2. Description of the Related Art Conventionally, when a vegetable juice having a high PH is used as a raw material and a vegetable juice is produced from the vegetable juice, the vegetable juice is sealed in a container and sterilized by retort, or the vegetable juice is lemon juice or citric acid. For example, a method such as hot-packing is performed after the pH is lowered by adding the above. However, when the vegetable juice is sterilized by retort, it is exposed to high temperature for a long time, so that there is a drawback that the original flavor and color tone of the vegetable juice is significantly impaired, and when lemon juice or citric acid is added to the vegetable juice, Since the flavors such as lemon juice and citric acid are added, there is a drawback that the original flavor of the vegetable juice is changed.

【０００３】[0003]

【発明が解決しようとする課題】本発明が解決しようと
する課題は、高ＰＨの野菜を原料とする従来の野菜ジュ
ースの製造方法では、野菜汁本来の香味や色調が著しく
損なわれてしまうか、又は野菜汁本来の香味が変わって
しまう点である。The problem to be solved by the present invention is that the conventional flavor and color tone of vegetable juice are significantly impaired in the conventional method for producing vegetable juice using high PH vegetables as raw materials. Or, the original flavor of vegetable juice will change.

【０００４】[0004]

【課題を解決するための手段】しかして本発明者らは、
上記課題を解決するべく研究した結果、高ＰＨの野菜汁
を陽イオン交換体で処理して得られる低ＰＨ化した野菜
汁を用いることが正しく好適であることを見出した。However, the present inventors have
As a result of research to solve the above-mentioned problems, it was found that it is correct and preferable to use a vegetable juice having a low PH obtained by treating a vegetable juice having a high PH with a cation exchanger.

【０００５】すなわち本発明は、高ＰＨの野菜汁を陽イ
オン交換体で処理して低ＰＨの野菜汁とした後、該低Ｐ
Ｈの野菜汁を殺菌して容器に密封するか、又は高ＰＨの
野菜汁を陽イオン交換体で処理して低ＰＨの野菜汁とし
た後、該低ＰＨの野菜汁と高ＰＨの野菜汁とを混合した
野菜汁を殺菌して容器に密封することを特徴とする野菜
ジュースの製造方法に係る。That is, according to the present invention, a vegetable juice having a high PH is treated with a cation exchanger to obtain a vegetable juice having a low PH, and
After sterilizing the vegetable juice of H and sealing it in a container, or treating the vegetable juice of high PH with a cation exchanger to obtain vegetable juice of low PH, the vegetable juice of low PH and the vegetable juice of high PH are It relates to a method for producing vegetable juice, which comprises sterilizing vegetable juice mixed with and sealing it in a container.

【０００６】本発明において対象となる原料はＰＨの高
い野菜であり、該野菜から得られる高ＰＨの野菜汁を陽
イオン交換体で処理する。かかる野菜の種類に特に制限
はないが、ＰＨ５．０以上の野菜に対して特に有効であ
り、これには例えば、ニンジン、ホウレン草、カボチ
ャ、キャベツ、セロリ、パセリ、レタス、ビート、クレ
ソン等がある。通常、これらの野菜を選別洗浄し、必要
に応じて剥皮した後、ブランチングして、破砕搾汁する
ことにより高ＰＨの野菜汁を得る。The raw material used in the present invention is a vegetable having a high PH, and vegetable juice having a high PH obtained from the vegetable is treated with a cation exchanger. There is no particular limitation on the type of such vegetables, but it is particularly effective for vegetables having a pH of 5.0 or higher, and examples thereof include carrot, spinach, pumpkin, cabbage, celery, parsley, lettuce, beet, watercress and the like. .. Usually, these vegetables are selectively washed, peeled if necessary, blanched, and crushed and squeezed to obtain a vegetable juice having a high PH.

【０００７】本発明では、高ＰＨの野菜汁を陽イオン交
換体で処理して低ＰＨの野菜汁にする。陽イオン交換体
としては、陽イオン交換樹脂や陽イオン交換膜等を用い
ることができるが、作業の便宜上、陽イオン交換樹脂、
特に強酸性の陽イオン交換樹脂を用いるのが好ましい。
この場合、陽イオン交換樹脂をカラムに充填し、該カラ
ムに高ＰＨの野菜汁を通過させてもよいし、又は陽イオ
ン交換樹脂と高ＰＨの野菜汁とを混合した後、該陽イオ
ン交換樹脂をシフターや遠心分離機等で分離してもよ
い。In the present invention, vegetable juice with high PH is treated with a cation exchanger to produce vegetable juice with low PH. As the cation exchanger, a cation exchange resin, a cation exchange membrane or the like can be used, but for convenience of work, the cation exchange resin,
It is particularly preferable to use a strongly acidic cation exchange resin.
In this case, the cation exchange resin may be packed in a column and the high pH vegetable juice may be passed through the column, or the cation exchange resin and high PH vegetable juice may be mixed and then the cation exchange resin may be mixed. The resin may be separated by a shifter, a centrifuge or the like.

【０００８】高ＰＨの野菜汁を陽イオン交換体で処理し
て低ＰＨ化するに際し、予め計算された条件下で高ＰＨ
の野菜汁と陽イオン交換体とを接触させて、該定値通り
に低ＰＨ化した野菜汁を得ることもできるが、作業の便
宜上、設定値よりも低ＰＨ化した野菜汁を得ておき、該
野菜汁と高ＰＨの野菜汁とを混合して設定値通りのＰＨ
に調整するのが好ましい。When the high pH vegetable juice is treated with a cation exchanger to lower the pH, the high pH is increased under the pre-calculated conditions.
It is also possible to bring the vegetable juice of (1) and the cation exchanger into contact with each other to obtain the vegetable juice of which the pH is lowered as the fixed value, but for the convenience of the work, the vegetable juice of which the PH is lowered than the set value is obtained in advance, Mixing the vegetable juice and vegetable juice with high PH, PH
It is preferable to adjust

【０００９】通常、上記設定値はＰＨ４．０〜４．５、
好ましくはＰＨ４．３程度である。ＰＨ４．３程度に低
ＰＨ化した野菜汁又は調整した混合野菜汁を用いると、
これをそのまま瞬間殺菌して、例えば１２０℃×１分間
程度の高温短時間殺菌して容器に密封するホットパック
で野菜ジュースを製造できる。かくして得られる野菜ジ
ュースは野菜汁本来の香味や色調を保持した高品質のも
のとなる。Usually, the above set values are PH 4.0 to 4.5,
The pH is preferably about 4.3. When using vegetable juice whose pH has been lowered to about pH 4.3 or adjusted mixed vegetable juice,
This can be sterilized by flash sterilization as it is, and then sterilized at a high temperature for a short time of, for example, about 120 ° C. for 1 minute, and then vegetable juice can be produced by a hot pack that is sealed in a container. The vegetable juice thus obtained is of high quality with the original flavor and color tone of the vegetable juice.

【００１０】[0010]

【実施例】以下、本発明の構成及び効果をより具体的に
するため、実施例、比較例及び評価例を挙げる。・実施例１ニンジンを選別洗浄し、剥皮した後、ブランチングし、
破砕搾汁して、ＰＨ５．８のニンジン汁を得た。高ＰＨ
の該ニンジン汁とその１／１０量の強酸性陽イオン交換
樹脂（三菱化成社製のポーラス型強酸性陽イオン交換樹
脂ＰＫ−２１６）とを７分間緩やかに混合した後、８０
メッシュのシフターで該強酸性陽イオン交換樹脂を分離
して、ＰＨ３．８のニンジン汁を得た。低ＰＨ化した該
ニンジン汁に上記高ＰＨのニンジン汁を加えてＰＨ４．
３に調整した。ＰＨ調整した該ニンジン汁を１１８℃で
５０秒間の高温短時間殺菌した後、９０℃以上の充填温
度で容器に密封し、冷却して、ニンジンジュースを製造
した。EXAMPLES Examples, comparative examples and evaluation examples will be given below in order to make the constitution and effects of the present invention more concrete. -Example 1 Carrots are selectively washed, peeled, and then blanched,
It was crushed and squeezed to obtain carrot juice having a pH of 5.8. High PH
After gently mixing the carrot juice of (1) and 1/10 amount of the strongly acidic cation exchange resin (porous strong acidic cation exchange resin PK-216 manufactured by Mitsubishi Kasei) for 7 minutes,
The strongly acidic cation exchange resin was separated with a mesh shifter to obtain a carrot juice having a pH of 3.8. The carrot juice having a high pH is added to the carrot juice having a lowered pH to obtain PH4.
Adjusted to 3. The pH-adjusted carrot juice was sterilized at 118 ° C for 50 seconds at a high temperature for a short time, then sealed in a container at a filling temperature of 90 ° C or higher and cooled to produce carrot juice.

【００１１】・比較例１実施例１で得た高ＰＨのニンジン汁を１１８℃で５０秒
間の高温短時間殺菌し、９０℃以上の充填温度で容器に
密封した。そして更に該容器を１１８℃で２０分間レト
ルト殺菌し、冷却して、ニンジンジュースを製造した。Comparative Example 1 The high PH carrot juice obtained in Example 1 was sterilized at 118 ° C. for 50 seconds at a high temperature for a short period of time and sealed in a container at a filling temperature of 90 ° C. or higher. Then, the container was retort-sterilized at 118 ° C. for 20 minutes and cooled to produce carrot juice.

【００１２】・比較例２実施例１で得た高ＰＨのニンジン汁にレモン汁を加えて
ＰＨ４．３に調整した。ＰＨ調整した該ニンジン汁を１
１８℃で５０秒間の高温短時間殺菌した後、９０℃以上
の充填温度で容器に密封し、冷却して、ニンジンジュー
スを製造した。Comparative Example 2 The carrot juice of high pH obtained in Example 1 was adjusted to pH 4.3 by adding lemon juice. 1 pH of the carrot juice adjusted
After sterilizing at a high temperature for a short time at 18 ° C for 50 seconds, it was sealed in a container at a filling temperature of 90 ° C or higher and cooled to produce carrot juice.

【００１３】・評価例１実施例１、比較例１及び比較例２で製造した各ニンジン
ジュースを分析し、その結果を表１に示した。併せて、
実施例１で製造したニンジンジュースと比較例１で製造
したニンジンジュースとを２点比較し、また実施例１で
製造したニンジンジュースと比較例２で製造したニンジ
ンジュースとを２点比較して、それぞれ３０名のパネラ
ー（男１５名、女１５名）で官能評価したところ、比較
例１で製造したニンジンジュースに対しては１％の危険
率で、また比較例２で製造したニンジンジュースに対し
ては５％の危険率で、実施例１で製造したニンジンジュ
ースに好結果が有意検定された。Evaluation Example 1 The carrot juices produced in Example 1, Comparative Example 1 and Comparative Example 2 were analyzed, and the results are shown in Table 1. together,
Two points were compared between the carrot juice produced in Example 1 and the carrot juice produced in Comparative Example 1, and two points were compared between the carrot juice produced in Example 1 and the carrot juice produced in Comparative Example 2, A sensory evaluation was conducted by 30 panelists (15 males and 15 females), and the carrot juice produced in Comparative Example 1 had a risk rate of 1%, and the carrot juice produced in Comparative Example 2 had a risk rate of 1%. The carrot juice produced in Example 1 was significantly tested for good results with a risk rate of 5%.

【００１４】[0014]

【表１】 [Table 1]

【００１５】注）表１において、＊１：Ｗ／Ｖ％＊２：mg／１００ml ＊３：mg％加熱臭成分：ＧＣの相対ピークエリア面積色差計：日本電色工業社製のＮＤ−Σ８０Note) In Table 1, * 1: W / V% * 2: mg / 100 ml * 3: mg% Heating odor component: GC relative peak area area Color difference meter: ND-Σ80 manufactured by Nippon Denshoku Industries Co., Ltd.

【００１６】・実施例２ホウレン草を選別洗浄した後、ブランチングし、破砕搾
汁して、ＰＨ５．５のホウレン草汁を得た。高ＰＨの該
ホウレン草汁とその１／６０量の強酸性陽イオン交換樹
脂（実施例１と同じもの）とを７分間緩やかに混合した
後、８０メッシュのシフターで該強酸性陽イオン交換樹
脂を分離して、ＰＨ４．３のホウレン草汁を得た。低Ｐ
Ｈ化した該ホウレン草汁を１１８℃で５０秒間の高温短
時間殺菌した後、９０℃以上の充填温度で容器に密封
し、冷却して、ホウレン草ジュースを製造した。所望通
り、高品質のホウレン草ジュースであった。Example 2 After spinach was selected and washed, it was blanched and crushed and squeezed to obtain a spinach juice having a pH of 5.5. The spinach juice with high PH and 1/60 amount of the strongly acidic cation exchange resin (the same as in Example 1) were gently mixed for 7 minutes, and then the strongly acidic cation exchange resin was mixed with an 80 mesh shifter. Separation gave spinach juice with a pH of 4.3. Low P
The H-containing spinach juice was sterilized at a high temperature for a short time at 118 ° C. for 50 seconds, then sealed in a container at a filling temperature of 90 ° C. or higher, and cooled to produce spinach juice. High quality spinach juice as desired.

【００１７】[0017]

【発明の効果】既に明らかなように、以上説明した本発
明には、高ＰＨの野菜を原料として、その野菜汁本来の
香味や色調を保持した高品質の野菜ジュースを製造でき
るという効果がある。As is apparent from the above, the present invention described above has an effect that it is possible to produce a high-quality vegetable juice that retains the original flavor and color tone of the vegetable juice, using a vegetable having a high PH as a raw material. ..

Claims

【特許請求の範囲】[Claims]

【請求項１】高ＰＨの野菜汁を陽イオン交換体で処理
して低ＰＨの野菜汁とした後、該低ＰＨの野菜汁を殺菌
して容器に密封することを特徴とする野菜ジュースの製
造方法。1. A vegetable juice having a high pH, which is treated with a cation exchanger to obtain a low PH vegetable juice, and the low PH vegetable juice is sterilized and sealed in a container. Production method.

【請求項２】高ＰＨの野菜汁を陽イオン交換体で処理
して低ＰＨの野菜汁とした後、該低ＰＨの野菜汁と高Ｐ
Ｈの野菜汁とを混合した野菜汁を殺菌して容器に密封す
ることを特徴とする野菜ジュースの製造方法。2. A high-pH vegetable juice is treated with a cation exchanger to obtain a low-PH vegetable juice, and the low-PH vegetable juice and high-P vegetable juice are then added.
A method for producing vegetable juice, which comprises sterilizing vegetable juice mixed with the vegetable juice of H and sealing it in a container.

【請求項３】高ＰＨの野菜汁がＰＨ５．０以上のもの
である請求項１又は２記載の野菜ジュースの製造方法。3. The method for producing vegetable juice according to claim 1, wherein the high-pH vegetable juice has a pH of 5.0 or more.

【請求項４】高ＰＨの野菜汁の原料がニンジン、ホウ
レン草、カボチャ、キャベツ、セロリ、パセリ、レタ
ス、ビート、クレソンから選ばれる１種又は２種以上で
ある請求項３記載の野菜ジュースの製造方法。4. The production of vegetable juice according to claim 3, wherein the raw material of the vegetable juice having a high PH is one or more selected from carrot, spinach, pumpkin, cabbage, celery, parsley, lettuce, beet and watercress. Method.

【請求項５】陽イオン交換体が陽イオン交換樹脂であ
る請求項３又は４記載の野菜ジュースの製造方法。5. The method for producing vegetable juice according to claim 3, wherein the cation exchanger is a cation exchange resin.

【請求項６】低ＰＨの野菜汁又は混合した野菜汁のＰ
Ｈが４．０〜４．５である請求項３、４又は５記載の野
菜ジュースの製造方法。6. P of low pH vegetable juice or mixed vegetable juice
The method for producing vegetable juice according to claim 3, 4 or 5, wherein H is 4.0 to 4.5.