JPH0789893B2 - Method for producing a concentrate from fruit or vegetable juices - Google Patents
Method for producing a concentrate from fruit or vegetable juicesInfo
- Publication number
- JPH0789893B2 JPH0789893B2 JP3356767A JP35676791A JPH0789893B2 JP H0789893 B2 JPH0789893 B2 JP H0789893B2 JP 3356767 A JP3356767 A JP 3356767A JP 35676791 A JP35676791 A JP 35676791A JP H0789893 B2 JPH0789893 B2 JP H0789893B2
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- minutes
- juice
- wavelength
- filtrate
- concentrated
- Prior art date
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- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、果実、野菜類の搾汁か
ら風味良好な濃縮飲料の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a concentrated beverage having a good flavor from juice of fruits and vegetables.
【０００２】[0002]
【従来技術】従来、食品の紫外線殺菌において、透過率
のある包材で包装した食品に紫外線を直接照射するこ
と、果汁の殺菌に低温殺菌や高温瞬間殺菌をすること及
び果汁を真空濃縮することも周知に属する。2. Description of the Related Art Conventionally, in the ultraviolet sterilization of foods, direct irradiation of ultraviolet light on foods packaged with a packaging material having a transmittance, pasteurization or instant flash sterilization for sterilizing fruit juice, and vacuum concentration of fruit juice Is also well known.
【０００３】[0003]
【発明が解決しようとする課題】本発明では、果実、野
菜の搾汁を、紫外線照射殺菌、品質の劣化を来す恐れの
ある加熱殺菌法や真空濃縮処理などを、単に利用して滅
菌処理することでなく、生の新鮮な風味を有する果実ま
たは野菜の濃縮液が得られる方法について研究した結
果、本発明を達成したのである。DISCLOSURE OF THE INVENTION In the present invention, juice of fruits and vegetables is sterilized by simply utilizing ultraviolet irradiation sterilization, a heat sterilization method that may deteriorate quality, or a vacuum concentration treatment. However, the present invention has been achieved as a result of research into a method for obtaining a concentrated liquid of fruits or vegetables having a fresh and fresh flavor.
【０００４】[0004]
【課題を解決するための手段】果実または野菜の搾汁
を、孔径０．３μｍ〜１ｍｍのフイルターで濾過処理し
た濾液のｐＨを０．１〜２．０低下させて、これに波長
２５０〜３００ｎｍの紫外線を１０〜６０分間照射した
後、−２〜−１０℃で１〜６０日間貯蔵してから該貯蔵
濾液を、再び波長２５０〜３００ｎｍの紫外線を、１０
〜６０分間照射した後、加熱して、５０〜６０℃の温度
を３０〜６０分間保持させてから、１０〜８０℃／秒の
速度で−２〜−３０℃まで冷却させた後、波長２５０〜
３００ｎｍの紫外線を、１０〜６０分間照射しつつ減圧
濃縮処理して、１／２〜１／１０に濃縮して、−３〜−
５０℃で貯蔵することから成る果実、野菜の濃縮液の製
造法である。Means for Solving the Problems The juice of fruits or vegetables is filtered through a filter having a pore size of 0.3 μm to 1 mm to reduce the pH of the filtrate by 0.1 to 2.0, and the pH of the filtrate is 250 to 300 nm. After irradiating the ultraviolet rays of 10 to 60 minutes, it is stored at −2 to −10 ° C. for 1 to 60 days, and then the stored filtrate is again irradiated with ultraviolet rays having a wavelength of 250 to 300 nm for 10 minutes.
After irradiating for 60 minutes, it is heated to maintain a temperature of 50 to 60 ° C. for 30 to 60 minutes and then cooled to −2 to −30 ° C. at a rate of 10 to 80 ° C./second, and then a wavelength of 250. ~
Concentrated under reduced pressure while irradiating with UV light of 300 nm for 10 to 60 minutes, concentrated to 1/2 to 1/10, and -3 to-
A method for producing a concentrated liquid of fruits and vegetables, which comprises storing at 50 ° C.
【０００５】本発明での、濾過処理における、濾過機の
フイルターの孔径を、０．３μｍ〜１ｍｍ範囲内とした
のは、０．３μｍ未満では、孔径が小さ過ぎ、濾過効率
が非常に悪くなり、１ｍｍを超えては、除菌効果が得ら
れなくなるからである。In the present invention, the pore size of the filter of the filter in the filtration treatment is set within the range of 0.3 μm to 1 mm. When it is less than 0.3 μm, the pore size is too small and the filtration efficiency becomes very poor. This is because if it exceeds 1 mm, the sterilizing effect cannot be obtained.
【０００６】本発明で、従来の果実または野菜の搾汁の
瞬間加熱殺菌に代えて、０．３μｍ〜１ｍｍの孔径のフ
イルター処理したのは、従来の加熱殺菌処理では、１０
０℃に近い温度で１分程度、または８０℃程度で２０分
程度加熱するので果実または野菜の搾汁の風味を損なう
からである。In the present invention, instead of the conventional instantaneous heat sterilization of juice of fruits or vegetables, a filter treatment with a pore diameter of 0.3 μm to 1 mm is used.
This is because heating at a temperature close to 0 ° C. for about 1 minute or at 80 ° C. for about 20 minutes impairs the flavor of juice of fruits or vegetables.
【０００７】本発明での、濾液のｐＨよりも０．１〜
２．０低下させるのは、当該濾液中の酵母、かび等の増
殖を抑え、かつ次工程の紫外線照射殺菌処理効果を高め
るためであり、ｐＨ０．１未満では効果がなく、ｐＨ
２．０を超えては著しく酸味を帯びさせるからである。According to the present invention, the pH of the filtrate is from 0.1 to more than pH.
The reason for decreasing 2.0 is to suppress the growth of yeast, mold and the like in the filtrate and to enhance the ultraviolet irradiation sterilization treatment effect in the next step.
This is because if it exceeds 2.0, it is remarkably sour.
【０００８】次に、搾汁のｐＨを例示すると、果実で
は、ナシが３．４〜４．７、レモンが２．４、オレンジ
が２．８、アップルが３．３、プラムが３．２〜４．
６、チェリーが３．３〜４．７、ストロベリーが３．５
〜４．２、モモが３．６、バナナが５．２、二十世紀ナ
シが３．８〜４．５、ブドウが３．０〜５．０、野菜と
してはトマトが４．５〜４．９、キャベツが６．８〜
７．８、ダイコンが５．８〜６．８である。[0008] Next, exemplifying the pH of squeezed juice, in the fruit, pear is 3.4 to 4.7, lemon is 2.4, orange is 2.8, apple is 3.3, and plum is 3.2. ~ 4.
6, cherry 3.3-4.7, strawberry 3.5.
~ 4.2, peaches 3.6, bananas 5.2, 20th century pears 3.8-4.5, grapes 3.0-5.0, tomatoes 4.5-4. .9, cabbage 6.8 ~
7.8 and Japanese radish are 5.8 to 6.8.
【０００９】本発明での、ｐＨ低下処理した濾液に、紫
外線照射するのは、濾過処理しても除去できなかった、
果実又は野菜の搾汁に残存している菌類を、滅菌するた
めであり、そして紫外線の波長を２５０〜３００ｎｍと
し、照射時間を１０〜６０分間としたのは、波長が２５
０ｎｍ未満で、時間が１０分間未満では、搾汁濾液中に
オゾンを発生させ、かつ滅菌効果が少なく、３００ｎｍ
を超え、時間が６０分を超えては、滅菌効果が奏せず、
かつ搾汁の変質を来すからである。特に、例えば、孔径
の小さいフイルターで処理すると、香りなども減じて風
味が劣化するナシ、トマトなどは孔径の大きいフイルタ
ーを使用する果実、野菜の液汁には、紫外線照射処理が
殺菌操作効率が良好になる。Irradiation of ultraviolet rays to the pH-reduced filtrate of the present invention could not be removed by filtration treatment.
The reason is that the fungi remaining in the juice of fruits or vegetables are sterilized, and the wavelength of ultraviolet rays is 250 to 300 nm and the irradiation time is 10 to 60 minutes.
If the time is less than 0 nm and the time is less than 10 minutes, ozone is generated in the juice filtrate and the sterilization effect is small, and 300 nm
If the time exceeds 60 minutes, the sterilization effect will not be achieved,
This is because the quality of the juice will change. In particular, for example, when treated with a filter with a small pore size, the fragrance is reduced and the flavor deteriorates, and for pears, tomatoes, etc., which use a filter with a large pore size, the juice of fruits and vegetables has a good sterilization operation efficiency due to UV irradiation become.
【００１０】紫外線照射した濾液の貯蔵において、−２
〜−１０℃の温度で、１〜６０日貯蔵するのは、濾過処
理と紫外線を照射しても滅菌できず、まだ菌類が残存し
ている濾液を、さらに殺菌処理するためであり、−２℃
を超えても、−１０℃未満でも滅菌効果が少なく、また
貯蔵期間は１日未満の短期間では滅菌せず、６０日を超
えた長期間では一度減少した菌は一定状態となって、そ
れ以上に減少しなくなるので、上記の温度と期間とが最
も効果的に滅菌できるからである。In the storage of the filtrate irradiated with ultraviolet rays, -2
Storage at a temperature of -10 ° C for 1 to 60 days is to further sterilize the filtrate that cannot be sterilized by filtration and irradiation with ultraviolet rays and still has fungi remaining. ℃
The sterilization effect is less than -10 ° C or less than -10 ° C, and the storage period is not sterilized in a short period of less than 1 day. This is because the above-mentioned temperature and period can be sterilized most effectively because the reduction does not decrease further.
【００１１】上記一時貯蔵後の濾液に、再び波長２５０
〜３００ｎｍの紫外線処理を、１０〜６０分間照射する
のは、まだ液汁に残存している菌類を、さらに滅菌する
ためでありが、１０分未満では滅菌効果が不十分であ
り、また６０分を超えた照射では褐変、異臭等を生じて
品質が低下するからである。The filtrate after the above-mentioned temporary storage was again subjected to a wavelength of 250
Irradiation with ultraviolet rays of ~ 300 nm for 10 to 60 minutes is for further sterilizing the fungus still remaining in the juice, but if the time is less than 10 minutes, the sterilizing effect is insufficient, and 60 minutes is required. This is because if the irradiation is exceeded, browning, an offensive odor, etc. occur and the quality deteriorates.
【００１２】上記までの各処理で滅菌した濾液を、５０
〜６０℃の温度まで加熱し、２０〜６０分間保持するの
は、５０℃で２０分未満での保持は、搾汁の風味を保持
しつつ滅菌することができず、６０℃で６０分を超えて
の保持は、搾汁が変質する恐れがあるからである。The filtrate sterilized by the above-mentioned treatments is
Heating to a temperature of ~ 60 ° C and holding for 20 to 60 minutes means that holding at 50 ° C for less than 20 minutes cannot be sterilized while maintaining the flavor of squeezed, and 60 minutes at 60 ° C. This is because holding above the level may change the quality of the juice.
【００１３】上記加熱保持して滅菌した濾液を、１０〜
８０℃／秒の冷却速度で、−２〜−３０℃までに冷却処
理するのは、再度の紫外線処理までの各手段で滅菌処理
した濾液に残存する、菌類を殺菌するためであるが、１
０／秒未満の速度では、速度が遅すぎて、温度差による
滅菌効果が得られず、８０／秒を超える速度では、速度
が早すぎて冷却むらを生じやすくなり、滅菌効果得られ
なくなり、また−２℃を超えると、前工程での加熱処理
して５０〜６０℃となした温度との温度差が少なすぎて
滅菌効果が小さく、かつ冷却後の菌類の生存が十分可能
な温度帯であるため残存菌数が高くなり、−３０℃未満
での低温における菌類の安定した温度帯に入るために残
存菌数が高くなるからである。The filtrate sterilized by heating and holding is
The cooling treatment at a cooling rate of 80 ° C./second to −2 to −30 ° C. is for sterilizing the fungi remaining in the filtrate sterilized by each means up to the ultraviolet treatment again.
If the speed is less than 0 / second, the speed is too slow to obtain the sterilization effect due to the temperature difference, and if the speed is more than 80 / second, the speed is too fast and uneven cooling tends to occur, and the sterilization effect cannot be obtained. Further, when the temperature exceeds -2 ° C, the temperature difference between the temperature obtained by the heat treatment in the previous step and 50 to 60 ° C is too small, the sterilization effect is small, and the fungi can survive after cooling sufficiently. Therefore, the number of remaining bacteria is high, and the number of remaining bacteria is high in order to enter the stable temperature range of fungi at low temperatures below -30 ° C.
【００１４】冷却処理後の濾液を、１／２〜１／１０範
囲まで濃縮するに当たり、２０〜１Ｔｏｒｒの減圧下
で、２５０〜３００ｎｍの紫外線を照射しつつ濃縮する
のは、さらに滅菌すると共に劣化や凍結させることなく
濃縮させるためであり、そして減圧度が２０Ｔｏｒｒよ
りも低いと濃縮が進まず、１Ｔｏｒｒ未満では減圧が高
すぎて濾液が凍結する場合があるからであり、また２５
０ｎｍ未満では濾液の褐色変化、香りの劣化を来し、３
００ｎｍを超えては滅菌効果が減退するからである。In concentrating the filtrate after cooling treatment to the range of 1/2 to 1/10, concentrating it under irradiation of ultraviolet rays of 250 to 300 nm under a reduced pressure of 20 to 1 Torr further sterilizes and deteriorates. This is because the solution is concentrated without freezing, and if the degree of reduced pressure is lower than 20 Torr, the concentration does not proceed, and if it is less than 1 Torr, the reduced pressure is too high and the filtrate may freeze.
If it is less than 0 nm, the filtrate becomes brown and the scent deteriorates.
This is because the sterilization effect decreases when the thickness exceeds 00 nm.
【００１５】なお、濾液を減圧濃縮で、濃縮度１／２〜
１／１０の範囲までに濃縮するのは、得られる濃縮液
は、−３〜−５０℃下での貯蔵でも、未凍結状態で長時
間品質の劣化を来さず貯蔵することができるからであ
る。The filtrate is concentrated under reduced pressure to obtain a concentration of 1/2 to
The reason for concentrating to a range of 1/10 is that the obtained concentrate can be stored in the unfrozen state for a long time without deterioration in quality even when stored at -3 to -50 ° C. is there.
【００１６】[0016]
【実施例１】剥皮、除芯、搾汁したｐＨ４．２の二十世
紀梨の搾汁を、孔径０．５μｍのフィルターで濾過した
濾液をクエン酸溶液でｐＨを３．８に低下させた後、こ
れをナイロン製袋に入れ、密封して、これに波長２７０
ｎｍの紫外線を１０分間照射した後、−３℃で７日間貯
蔵し、次いで、貯蔵した搾汁液を、再び波長２７０ｎｍ
の紫外線を１０分間照射した後、加熱し、３０分間５０
℃に保持してから、８０℃／秒の速度で、−５℃まで冷
却した後、１５Ｔｏｒｒの減圧下で、波長２７０ｎｍの
紫外線を照射しつつ１／５に濃縮して濃縮液をえた。Example 1 Peeled, cored and squeezed juice of 20th century pears with a pH of 4.2 was filtered with a filter having a pore size of 0.5 μm, and the filtrate was lowered to pH 3.8 with a citric acid solution. Then, put this in a nylon bag, seal it, and put a wavelength of 270
After irradiating with UV light of 10 nm for 10 minutes, it was stored at −3 ° C. for 7 days, and then the stored juice was stored again at a wavelength of 270 nm
After irradiating 10 minutes of UV light, heat for 30 minutes 50
After the temperature was maintained at 0 ° C., it was cooled to −5 ° C. at a rate of 80 ° C./second, and then concentrated under a reduced pressure of 15 Torr while irradiating with an ultraviolet ray having a wavelength of 270 nm to 1/5 to obtain a concentrated solution.
【００１７】得られた濃縮液は、−３０℃で３年間貯蔵
した後も、二十世紀の色、味、香りを保持しており、こ
れを５倍に薄めて飲用に供したところ風味佳良な飲料と
なったが、上記製法において、再度の紫外線照射と加熱
処理とを省略したところ得られた濃縮液は、３年貯蔵後
には風味が劣化しており、飲用に適さなかった。The obtained concentrated liquid retains the color, taste and aroma of the twentieth century even after being stored at -30 ° C. for 3 years, and when it is diluted 5 times and used for drinking, the flavor is good. However, the concentrated liquid obtained by omitting the UV irradiation and the heat treatment again in the above production method was not suitable for drinking because the flavor was deteriorated after storage for 3 years.
【００１８】[0018]
【実施例２】ミキサーで破壊して得た葉付き大根の破砕
物を濾布に入れて、圧縮プレス機で搾汁して得た大根搾
汁（ｐＨ６．０）を、孔径１μｍフィルターで濾過し、
クエン酸でｐＨを５．８に低下させた後、石英シャーレ
に入れ、石英蓋を被蓋して、密封し、波長３００ｎｍの
紫外線を６０分間照射をしてから、−１０℃で１日間貯
蔵し、次いで、貯蔵した搾汁液を、再び波長３００ｎｍ
の紫外線を６０分間照射した後、加熱して、６０℃で６
０分間保持してから、１０℃／秒で−５℃まで冷却し、
６Ｔｏｒｒの減圧下で、２７０ｎｍの紫外線を照射しつ
つ１／１０に濃縮して、濃縮液を得た。[Example 2] A crushed product of radish with leaves obtained by breaking with a mixer was put into a filter cloth, and squeezed with radish (pH 6.0) obtained by squeezing with a compression press was filtered with a filter having a pore size of 1 µm. Then
After lowering the pH to 5.8 with citric acid, put it in a quartz dish, cover with a quartz lid, seal, and irradiate with UV light of wavelength 300nm for 60 minutes, then store at -10 ° C for 1 day. Then, the stored juice is stored again at a wavelength of 300 nm.
After irradiating 60 minutes of UV light, heat it to 6 ℃ at 60 ℃.
Hold for 0 minutes, cool to -5 ° C at 10 ° C / sec,
Under a reduced pressure of 6 Torr, the solution was concentrated to 1/10 while being irradiated with ultraviolet rays of 270 nm to obtain a concentrated solution.
【００１９】得られた濃縮液は、−１０℃で、１年間貯
蔵したところ大根特有の辛味や甘味の風味を保持できた
が、上記方法において、濃縮処理を除き、他の条件は同
じ条件で処理して得た大根濃縮液は、１年たらずで変質
した。The obtained concentrated liquid was able to retain the spicy and sweet flavors peculiar to radish when stored at -10 ° C for 1 year, but the above conditions were the same except for the concentration treatment. The radish concentrate obtained by the treatment deteriorated within a year.
【００２０】[0020]
【実施例３】ブドウ果実搾汁（ｐＨ３．０）を、孔径
０．５μｍのフィルターで濾過し、クエン酸溶液でｐＨ
を１に低下させた後、ナイロン製袋に入れ、密封し、波
長２８０ｎｍの紫外線を２０分間照射してから−１０℃
で６０日間貯蔵し、次いで、再び波長２８０ｎｍの紫外
線を２０分間照射した後、加熱し、６０℃で２０分間放
置してから５０℃／秒で−３０℃まで冷却し、１Ｔｏｒ
ｒの減圧で、波長２８０ｎｍの紫外線を照射しつつ１／
８の濃度まで濃縮して、ブドウ濃縮果汁を得た。[Example 3] Grape fruit juice (pH 3.0) was filtered through a filter having a pore size of 0.5 µm, and the pH was adjusted with a citric acid solution.
After reducing to 1, put it in a nylon bag, seal it, and irradiate it with ultraviolet rays of 280 nm wavelength for 20 minutes, then at -10 ° C.
Stored for 60 days, then irradiated again with UV light having a wavelength of 280 nm for 20 minutes, heated, left at 60 ° C. for 20 minutes, cooled to −30 ° C. at 50 ° C./sec, and cooled to 1 Torr.
While reducing the pressure by r and irradiating ultraviolet rays of 280 nm wavelength, 1 /
It was concentrated to a concentration of 8 to obtain a grape juice concentrate.
【００２１】得られた濃縮果汁を、−５０℃で貯蔵した
ところ、濃縮液作成直後からの風味を、未凍結状態で５
年以上保持できたが、実施例３の方法で、ｐＨを低下さ
せずに、紫外線照射をも省略して得た濃縮液は４年足ら
ずで変質した。The concentrated juice thus obtained was stored at -50 ° C., and the flavor immediately after preparation of the concentrated liquid was 5 in an unfrozen state.
Although it could be kept for more than a year, the concentrated liquid obtained by the method of Example 3 without lowering the pH and omitting the ultraviolet irradiation deteriorated in less than 4 years.
【００２２】[0022]
【実施例４】外葉を取って、ミキサーで搾汁したｐＨ
７．０のキャベツ搾汁を、孔径０．３μｍのフィルター
で濾過し、クエン酸でｐＨを６．６に低下させた後、ポ
リエチレン製袋に密封して、波長２５０ｎｍの紫外線を
２０分間照射し、−２℃で２日間貯蔵し、次いで、再度
波長２５０ｎｍの紫外線を２０分間照射した後、加熱し
て、５０℃に２０分間保持してから、６０℃／秒の速度
で−２℃まで冷却し、２０Ｔｏｒｒの減圧下で、波長２
４０ｎｍの紫外線を照射しつつ１／５に濃縮して、キャ
ベツ濃縮搾汁を得た。[Example 4] pH obtained by removing outer leaves and squeezing with a mixer
The cabbage juice of 7.0 was filtered with a filter having a pore size of 0.3 μm, the pH was lowered to 6.6 with citric acid, and the bag was sealed in a polyethylene bag and irradiated with ultraviolet rays having a wavelength of 250 nm for 20 minutes. , Store at -2 ° C for 2 days, then irradiate again with UV light of wavelength 250nm for 20 minutes, then heat and hold at 50 ° C for 20 minutes, then cool to -2 ° C at a rate of 60 ° C / sec. Under a reduced pressure of 20 Torr, wavelength 2
While irradiating with 40 nm ultraviolet light, the mixture was concentrated to ⅕ to obtain cabbage concentrated juice.
【００２４】得られた濃縮液は、−２０℃で３年間貯蔵
したところ、キャベツの甘味や香りの風味を保持してい
たが、冷却工程での冷却速度を９５℃／秒とした外は実
施例４と同じ条件で処理して得た濃縮液は貯蔵中に変質
した。The obtained concentrated liquid retained the sweetness and aroma of cabbage when stored at -20 ° C. for 3 years, but was carried out except that the cooling rate in the cooling step was 95 ° C./sec. The concentrate obtained by treating under the same conditions as in Example 4 deteriorated during storage.
【００２５】[0025]
【発明の効果】本発明によれば、従来の瞬間高温殺菌な
どすることなく、繰り返して殺菌処理するので、生の新
鮮な状態を長期間保持でき、希釈して飲料として利用で
きる他ゼリー、ジャムなど製菓材料その他の食品分野に
広く利用できる濃縮液が得られたのである。EFFECTS OF THE INVENTION According to the present invention, since it is repeatedly sterilized without the conventional instantaneous high temperature sterilization, the raw fresh state can be maintained for a long period of time, and it can be diluted and used as a drink. Thus, a concentrated liquid that can be widely used in confectionery materials and other food fields was obtained.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 2/50 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display area A23L 2/50
Claims (1)
１ｍｍのフィルターで濾過して得た濾液のｐＨを０．１
〜２．０低下させて、波長２５０〜３００ｎｍの紫外線
を１０〜６０分間照射し、−２〜−１０℃で１〜６０日
間貯蔵した後、当該濾液に、再度上記と同様に波長２５
０〜３００ｎｍの紫外線を照射処してから、加熱して、
５０〜６０℃に保持し、次いで１０〜８０℃／秒の速度
で−２〜−３０℃まで冷却した後、２０〜１Ｔｏｒｒの
減圧下で、２５０〜３００ｎｍの波長の紫外線を照射し
つつ、１／２〜１／１０に濃縮することから成ることを
特徴とする果実または野菜の搾汁から濃縮液を製造する
方法。1. A squeezed juice of fruits and vegetables having a pore size of 0.3 μm to
The pH of the filtrate obtained by filtering with a 1 mm filter was adjusted to 0.1.
˜2.0, and irradiate with UV light having wavelength of 250 to 300 nm for 10 to 60 minutes, and store at −2 to −10 ° C. for 1 to 60 days, and then the filtrate again has wavelength of 25
After irradiating with ultraviolet rays of 0 to 300 nm, heat it,
The temperature is maintained at 50 to 60 ° C., then cooled to −2 to −30 ° C. at a rate of 10 to 80 ° C./second, and then, while irradiating with an ultraviolet ray having a wavelength of 250 to 300 nm under a reduced pressure of 20 to 1 Torr, 1 A method for producing a concentrated liquid from juice of fruits or vegetables, which comprises concentrating the liquid to 1/2 to 1/10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3356767A JPH0789893B2 (en) | 1991-12-26 | 1991-12-26 | Method for producing a concentrate from fruit or vegetable juices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3356767A JPH0789893B2 (en) | 1991-12-26 | 1991-12-26 | Method for producing a concentrate from fruit or vegetable juices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05176731A JPH05176731A (en) | 1993-07-20 |
| JPH0789893B2 true JPH0789893B2 (en) | 1995-10-04 |
Family
ID=18450669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3356767A Expired - Fee Related JPH0789893B2 (en) | 1991-12-26 | 1991-12-26 | Method for producing a concentrate from fruit or vegetable juices |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0789893B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6083387A (en) * | 1996-06-20 | 2000-07-04 | Burnham Technologies Ltd. | Apparatus for the disinfection of fluids |
| WO2008035502A1 (en) * | 2006-09-23 | 2008-03-27 | Mikio Kuzuu | Method of producing processed food |
| JP6041910B2 (en) * | 2015-01-19 | 2016-12-14 | カゴメ株式会社 | Cruciferous vegetable-containing beverage and method for producing the same, and method for imparting fresh flavor to cruciferous vegetable-containing beverage |
| JP6780238B2 (en) * | 2015-11-27 | 2020-11-04 | ウシオ電機株式会社 | Sterilization method and sterilizer |
| JP6368739B2 (en) * | 2016-05-31 | 2018-08-01 | カゴメ株式会社 | Cruciferous vegetable-containing beverage and method for producing the same, and method for imparting fresh flavor to cruciferous vegetable-containing beverage |
| JP6892788B2 (en) * | 2017-05-26 | 2021-06-23 | ウシオ電機株式会社 | Sterilization method, sterilization equipment |
| JP6683404B2 (en) * | 2018-07-09 | 2020-04-22 | カゴメ株式会社 | Cruciferous vegetable-containing beverage, method for producing the same, and method of imparting fresh flavor to cruciferous vegetable-containing beverage |
-
1991
- 1991-12-26 JP JP3356767A patent/JPH0789893B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05176731A (en) | 1993-07-20 |
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