JPS63102657A - Purification method for pressed juice obtained from pressed juice residue of fruit - Google Patents
Purification method for pressed juice obtained from pressed juice residue of fruitInfo
- Publication number
- JPS63102657A JPS63102657A JP61248895A JP24889586A JPS63102657A JP S63102657 A JPS63102657 A JP S63102657A JP 61248895 A JP61248895 A JP 61248895A JP 24889586 A JP24889586 A JP 24889586A JP S63102657 A JPS63102657 A JP S63102657A
- Authority
- JP
- Japan
- Prior art keywords
- juice
- treatment
- fruit
- residue
- fruit juice
- 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.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 29
- 238000000746 purification Methods 0.000 title description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 43
- 238000000909 electrodialysis Methods 0.000 claims abstract description 32
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 26
- 239000008151 electrolyte solution Substances 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 7
- 229940043430 calcium compound Drugs 0.000 claims abstract description 6
- 150000001674 calcium compounds Chemical class 0.000 claims abstract description 6
- 239000003014 ion exchange membrane Substances 0.000 claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 52
- 238000011033 desalting Methods 0.000 claims description 3
- 241001672694 Citrus reticulata Species 0.000 abstract description 7
- 238000003825 pressing Methods 0.000 abstract description 7
- 241000220225 Malus Species 0.000 abstract description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 3
- 239000000920 calcium hydroxide Substances 0.000 abstract description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract description 3
- 238000005342 ion exchange Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 abstract 2
- 241000207199 Citrus Species 0.000 abstract 1
- 235000009392 Vitis Nutrition 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- -1 calcium hydroxide Chemical class 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 239000012528 membrane Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000005909 Kieselgur Substances 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 238000010612 desalination reaction Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000015197 apple juice Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241000555678 Citrus unshiu Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005115 demineralization Methods 0.000 description 2
- 230000002328 demineralizing effect Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001342 Bakelite® Polymers 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000004637 bakelite Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 238000005341 cation exchange Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の背景〕
本発明は、果実の搾汁残渣にカルシウム化合物を添加、
混合、攪拌（以下、ライミング処理と称す）した後、圧
搾により得られる液汁（以下、圧搾汁と称す）を用いて
、これを食品素材として利用可能な果実汁とするための
精製法に関する。[Detailed Description of the Invention] [Background of the Invention] The present invention involves adding a calcium compound to fruit juice residue,
This invention relates to a purification method for producing fruit juice that can be used as a food material by using liquid juice obtained by mixing, stirring (hereinafter referred to as liming treatment) and then pressing (hereinafter referred to as pressed juice).
一般に、みかん、りんご、ぶどう等の果実から果汁飲料
を製造しようとする場合、果実に対して約３０〜７０％
もの多量の搾汁残渣が生じている。Generally, when trying to produce fruit juice drinks from fruits such as mandarin oranges, apples, and grapes, approximately 30 to 70% of the fruit
A large amount of juice residue is produced.
巳の搾汁残渣はまだ多くの果汁を含んでいるのであるが
、果実中に含まれるペクチンの粘性の為に、搾汁残差を
圧搾して果汁を得ることは容易ではない。Snake juice residue still contains a lot of fruit juice, but due to the viscosity of pectin contained in the fruit, it is not easy to squeeze the juice residue to obtain fruit juice.
そこでペクチンの粘性を除いて搾汁残漬から液汁を得る
ための方法の一つとして、例えば柑橘果実ではライミン
グ処理（詳細後記）と呼ばれる処理が行なわれている。Therefore, as one method for removing the viscosity of pectin and obtaining liquid juice from the squeezed residue, for example, a process called liming process (details will be described later) is performed on citrus fruits.
しかしながら、ライミング処理をしたのち圧搾して得ら
れた果汁、即ち圧搾汁、は糖、アミノ態窒素等の何周な
栄養成分を含んでいるもののライミンク処理時に添加さ
れたカルシウム分に由来すると考えられる異味、苦味を
有し、また黒褐色に着色している事が多かった。また果
実飲料に添加使用した場合添加されたカルシウム分のた
めにペクチン等のコロイドを不安定化させるおそれがあ
るので、直接食用に適さないという問題点があった。こ
のため圧搾汁は主に濃縮されて醗酵用原料として、ある
いは圧搾残渣に添加ののち乾燥後、畜産飼料として用い
られることが多かった。However, the fruit juice obtained by pressing after liming processing, that is, pressed juice, contains many nutrients such as sugar and amino nitrogen, but it is thought that the juice is derived from calcium added during liming processing. It had an off-taste and bitter taste, and was often colored dark brown. Furthermore, when added to fruit drinks, the added calcium content may destabilize colloids such as pectin, so there is a problem that they are not suitable for direct consumption. For this reason, pressed juice is often concentrated and used as a raw material for fermentation, or added to the pressed residue and dried after being used as livestock feed.
この様な圧搾汁を精製して食用に供するために例えば柑
橘果実では、イオン交換膜式電気透析装置および該処理
と活性炭処理とを組み合わせた精製法が提案されている
（特開昭５６−８５２６３号公報）。しかしながら本発
明者が知る限りではこの精製法は電気透析効率が悪く、
実質的に活性炭処理が必須とされるところ効率的な精製
法とは言い難たかった。In order to purify such squeezed juice and make it edible, for example, for citrus fruits, an ion-exchange membrane type electrodialysis device and a purification method that combines this treatment with activated carbon treatment have been proposed (Japanese Patent Laid-Open No. 56-85263). Publication No.). However, as far as the inventor knows, this purification method has poor electrodialysis efficiency;
Although activated carbon treatment is essentially required, it was difficult to call it an efficient purification method.
要旨
本発明者らは、ライミング処理をして得られた圧搾汁を
食品素材として有効利用を計るため、その効率的な精製
方法について検討した。Summary The present inventors investigated an efficient method for purifying the squeezed juice obtained by liming in order to effectively utilize it as a food material.
その結果、限外か過装置によるン濾過（以下、限外ン濾
過処理と称す）とイオン交換膜式電気透析装置による脱
塩処理（以下、電気透析処理と称す）とを組み合わせる
串により、圧搾汁を効率よく精製できることを知見して
、本発明を為すに到った。As a result, it is squeezed using a skewer that combines filtration using an ultrafiltration device (hereinafter referred to as ultrafiltration treatment) and desalination treatment using an ion-exchange membrane electrodialysis device (hereinafter referred to as electrodialysis treatment). The present invention was accomplished by discovering that juice can be efficiently purified.
即ち、本発明による果実の搾汁残渣から得られる圧搾汁
の精製法は、果実の搾汁残渣にカルシウム化合物を添加
し圧搾して得た液汁を、限外濾過処理に付したのち、イ
オン交換膜式電気透析装置による処理に付して、脱塩処
理すること、を特徴とするものである。That is, the method for purifying pressed juice obtained from squeezed fruit residue according to the present invention involves adding a calcium compound to squeezed fruit juice residue and squeezing the juice, which is then subjected to ultrafiltration treatment, followed by ion exchange. It is characterized in that it is subjected to a treatment using a membrane electrodialysis device and then subjected to a desalination treatment.
ライミング処理
本発明は、ライミング処理をして得た圧搾汁の精製法に
係るものである。ライミング処理とは、果実中に含まれ
るペクチンを例えば水酸化カルシウム、塩化カルシウム
、炭酸カルシウム等のカルシウム化合物を添加する事に
より、カルシウム塩にしてペクチンの粘性を除いて搾汁
残渣の再搾汁を容易にする為に行なわれるものである。Liming Treatment The present invention relates to a method for purifying pressed juice obtained by liming treatment. Liming is a process in which the pectin contained in the fruit is converted into calcium salt by adding calcium compounds such as calcium hydroxide, calcium chloride, calcium carbonate, etc. to remove the viscosity of the pectin and re-squeeze the juice residue. This is done to make it easier.
この処理は、柑橘果実では、残渣に水酸化カルシウムを
約０．３〜０．４ＴＴｒｆｆｉ％の割合で添加したのち
、圧搾することによって行うのが一般的であり、そして
この場合搾汁残渣の約６５％を液汁として回収すること
ができる様になる。For citrus fruits, this treatment is generally carried out by adding calcium hydroxide to the residue at a rate of about 0.3 to 0.4 TTrffi% and then squeezing it. 65% can now be recovered as liquid juice.
なお、この処理は、柑橘果実以外の果実でもペクチンを
含むもの、従ってほとんどの果実、に対しても可能な処
理である。従って、本発明による精製法もまた多くの果
実に対して適用することができる。Note that this treatment is possible for fruits other than citrus fruits that also contain pectin, and therefore for most fruits. Therefore, the purification method according to the present invention can also be applied to many fruits.
この様にライミング処理をして得られた圧搾汁は、その
まま限外濾過処理に付すこともできるが、遠心分離ある
いはデカンテーションなどの公知の手段により不溶性の
固形物を取り除いた後に限外？濾過装置に供給すること
が好ましい。The squeezed juice obtained by liming in this manner can be directly subjected to ultrafiltration treatment, but after removing insoluble solids by known means such as centrifugation or decantation, it can be subjected to ultrafiltration treatment. Preferably, it is fed to a filtration device.
限外濾過処理
本発明による精製法の限外ン濾過処理において用いられ
る限外ン濾過膜は、分画分子ｆｆ１ｌＯ万以下のもので
あれば十分であるが、電気透析処理効率の向上および後
で述べる活性炭処理における活性炭の使用量の低減のた
めには、分画分子ｔｌ１０００以下の膜を使用するのが
好ましい。Ultrafiltration process The ultrafiltration membrane used in the ultrafiltration process of the purification method according to the present invention is sufficient as long as it has fractional molecules of ff110,000 or less. In order to reduce the amount of activated carbon used in the activated carbon treatment described above, it is preferable to use a membrane with a molecular fraction tl of 1000 or less.
限外濾過膜モジュールの形態は、例えば中空糸状、管状
、平板状、スパイラル状などいずれのものでもよく、ま
た構造も任意のものであり得るが、圧搾汁がバルブ質を
多く含むため目詰まりの生じにくいもの、例えば管状が
特に好ましい。The shape of the ultrafiltration membrane module may be hollow fiber, tubular, flat, spiral, etc., and the structure may be arbitrary. Particularly preferred is a shape that is difficult to form, such as a tubular shape.
膜の材質は、洗浄が十分に行える耐熱性、耐酸性、耐ア
ルカリ性、耐薬品性に優れた合成高分子であることが好
ましいことは言うまでもない。It goes without saying that the material of the membrane is preferably a synthetic polymer that can be sufficiently washed and has excellent heat resistance, acid resistance, alkali resistance, and chemical resistance.
この限外濾過処理に付すことにより、圧搾汁は多くの場
合黄色透明となるが、カルシウムに由来すると考えられ
る異味を有する。By subjecting it to this ultrafiltration treatment, the pressed juice often becomes transparent and yellow, but it has an off-taste that is thought to be derived from calcium.
電気透析処理
本発明の特徴の一つは、果実の搾汁残渣の圧搾汁を限外
濾過処理に付し、次いで電気透析処理に付すことによっ
て食用に使用可能な果実汁に精製する事にある。電気透
析処理は、電気透析装置の脱塩室と／ａ縮室とに上記の
圧搾針と電解質溶液を各々循環することにより行なわれ
る。この場合、濃縮室に循環する電解質溶液として、酸
を添加してｐＨを低下させた溶液を用いることによって
、脱塩効率を著しく向上させることができることが見い
出された。Electrodialysis Treatment One of the features of the present invention is that the squeezed juice of fruit juice residue is subjected to an ultrafiltration treatment and then subjected to an electrodialysis treatment to purify it into fruit juice that can be used for human consumption. . The electrodialysis treatment is carried out by circulating the above-mentioned compression needle and electrolyte solution through the demineralization chamber and the /a contraction chamber of the electrodialysis apparatus, respectively. In this case, it has been found that the desalting efficiency can be significantly improved by using a solution whose pH has been lowered by adding an acid as the electrolyte solution that is circulated in the concentration chamber.
本発明においては、酸の添加は電解質溶液のｐＨの低下
を目的とするため、用いる酸の種類には何ら制限はなく
、例えば塩酸、硫酸、硝酸、等が使用できる。また、酸
の添加量は、電解質溶液のｐＨが４以下、特に２以下、
となる様に調節するのが望ましい。もし電解質溶液のｐ
Ｈが４より高いと脱塩効率が低下するので好ましくない
。In the present invention, since the purpose of adding acid is to lower the pH of the electrolyte solution, there is no restriction on the type of acid used, and for example, hydrochloric acid, sulfuric acid, nitric acid, etc. can be used. In addition, the amount of acid added is determined when the pH of the electrolyte solution is 4 or less, especially 2 or less.
It is desirable to adjust it so that If the electrolyte solution p
If H is higher than 4, the desalting efficiency decreases, which is not preferable.
また、酸を添加して使用する電解質溶液は、従来から電
気透析において一般的に使用されているもので特に問題
はなく、例えば塩化ナトリウム溶液、塩化カリウム等を
用いることができる。Further, the electrolyte solution to which an acid is added is one that has been commonly used in electrodialysis and is not particularly problematic, and for example, sodium chloride solution, potassium chloride, etc. can be used.
活性炭処理
果実の搾汁残渣から得られた圧搾針は、前述の限外濾過
処理と電気透析処理の組み合わせによる精製の結果、食
用として使用可能な果実汁にまで精製することができる
のであるが、場合によっては若干の苦味を有する事があ
る。この様な場合、（１）限外濾過処理のあと電気透析
処理の前、あるいは（２）電気透析処理の後、に圧搾針
に対してさらに活性炭処理を行うことによって、より一
層品質の優れた着色および苦味のない透明な果実汁を得
ることができる。The squeezed needles obtained from the juice residue of activated carbon-treated fruits can be purified into fruit juice that can be used as food by combining the ultrafiltration treatment and electrodialysis treatment described above. In some cases, it may have a slightly bitter taste. In such cases, it is possible to obtain products of even better quality by further treating the squeeze needle with activated carbon (1) after ultrafiltration and before electrodialysis treatment, or (2) after electrodialysis treatment. Clear fruit juice without coloring and bitterness can be obtained.
この場合、使用する活性炭の種類、使用量、処理法など
は任意のものであり得るが、要求する精製度、経済性、
所要時間および操作の煩雑塵などによって定められる。In this case, the type of activated carbon used, the amount used, the treatment method, etc. can be arbitrary, but the required degree of purification, economic efficiency, etc.
It is determined by the time required and the complexity of operation.
例えば柑橘果実の搾汁残渣に対する代表的な処理法とし
ては４０℃に昇？ｍ した被処理液に粉末状の活性炭を
被処理液１００ｇに対して１ｇの割合で直接加えて所定
時間、好ましくは６０〜１２０分間、攪拌吸着させた後
、ケイソウ土濾過により活性炭を被処理液から除去する
方法や粒状の活性炭をカラムに詰め、その中を被処理液
を流すという方法を挙げることができる。For example, a typical treatment method for citrus fruit juice residue is raising the temperature to 40℃? Powdered activated carbon is directly added to the treated liquid at a ratio of 1 g to 100 g of the treated liquid, stirred and adsorbed for a predetermined period of time, preferably 60 to 120 minutes, and then the activated carbon is added to the treated liquid by diatomaceous earth filtration. Examples include a method in which activated carbon is removed from a column, and a method in which a column is packed with granular activated carbon and the liquid to be treated is flowed through the column.
実施例１
温州ミカンをインライン搾汁機で搾汁した残渣を使用し
て次のフローシートに従って黄色透明なミカン精製果汁
を得た。この果汁の評価結果を表１に示す。Example 1 Using the residue obtained by squeezing Satsuma mandarin oranges with an in-line juicer, a yellow transparent purified mandarin fruit juice was obtained according to the following flow sheet. Table 1 shows the evaluation results of this fruit juice.
なお、フローシートにおいては、得られた果汁の量、そ
の状態、および処理条件等も記しである。The flow sheet also records the amount of fruit juice obtained, its state, processing conditions, etc.
温州ミカン（１００ｋｇ）−搾汁（インライン搾汁機）
−搾汁残渣（５０ｋｇ）−粉末硝石灰添加（残渣に対し
て０．４重量％）−混合攪拌（ブレンダーで２０分間）
→圧搾（油圧プレス機）−圧搾針（３２ｋｇ、ｉ色、混
濁）−圧搾針を９０℃に加熱後水冷−遠心分離（５００
０Ｇ）−遠心分離岐（２９ｋｇ、黒褐色、混濁）−限外
ン濾過処理＊１−ン濾過液（２３ｋｇ、黄色透明）−電
気透析処理＊２−精製果汁（２２１＜ｇ、黄色透明）
＊ｌ： 限外？濾過処理は、住友ベークライト■社製
ルースＲＯ膜を使用し、操作圧力は２０ｋｇ／ｃ４で行
なった。Satsuma mandarin orange (100kg) - Juice squeezed (inline juice squeezer)
- Juice residue (50 kg) - Addition of powdered nitric lime (0.4% by weight based on the residue) - Mixing and stirring (20 minutes in a blender)
→ Pressing (hydraulic press machine) - Pressing needle (32 kg, i color, cloudy) - Heating the pressing needle to 90°C, then water cooling - Centrifugation (500
0G) - Centrifugal separation (29 kg, dark brown, turbid) - Ultrafiltration *1 - Filtrate (23 kg, clear yellow) - Electrodialysis *2 - Purified fruit juice (221<g, clear yellow) *l : Limit? The filtration treatment was carried out using a loose RO membrane manufactured by Sumitomo Bakelite ■ at an operating pressure of 20 kg/c4.
＊２： 電気透析処理は、徳山費達■社製ＴＳ−２−
１０型を使用し、陽イオン交換膜としてネオセプタＡＣ
Ｈ−４５Ｔを、９対組込んで、通電面積０．０１８ｎｉ
で行なった。そして、電気透析処理の濃縮室には約０．
ＩＮの塩化ナトリウム溶液を、一方、脱塩室には圧搾針
を各々循環して行なった。電流密度は、ミカン糖蜜の電
導塵（ａＳ／口）ｘ Ｏ，０５６（Ａ／ｄａ＋２）とし
、運転時間は１００分間とした。*2: Electrodialysis treatment is performed using TS-2- manufactured by Tokuyama Kashitatsu.
Neosepta AC is used as a cation exchange membrane using type 10.
Incorporating 9 pairs of H-45T, current carrying area 0.018 ni
I did it. Then, in the concentration chamber for electrodialysis treatment, approximately 0.
A sodium chloride solution of IN was, on the other hand, circulated through each squeeze needle in the demineralization chamber. The current density was set to tangerine molasses conductive dust (aS/mouth) x O,056 (A/da+2), and the operating time was 100 minutes.
また、この方法において、限外濾過のみを行なわないで
得た果汁〔対照区１〕および限外濾過処理に代えて硅藻
土処理を行なって得た果汁〔対照区２〕についての評価
結果も表１に示す。In addition, in this method, evaluation results were also obtained for fruit juice obtained without ultrafiltration alone [Control Group 1] and fruit juice obtained by performing diatomaceous earth treatment in place of ultrafiltration treatment [Control Group 2]. It is shown in Table 1.
なお、同表中の苦味および異味（特に、アルカリ様のシ
ブ味のある味食品としては好ましくない味）についての
評価は、２０名のパネラ−が＋＋：かなり強い、十二強
い。±：わずかにある、−：なしの四つの見学に従って
、判断した結果の平均をとったものである。In addition, 20 panelists evaluated the bitter taste and off-taste (particularly, the taste is undesirable for a food with an alkali-like bitter taste) in the same table: ++: quite strong, 12 strong. It is the average of the judgment results according to four visits: ±: slightly present, -: absent.
実施例２
電気透析処理において、装置の濃縮室に、塩酸を添加し
てｐＨを１とした約０．ＩＮ塩化ナトリウム溶液を供給
した以外は、実施例１と同様な方法によって、精製果汁
２２ｋＫを得た。この精製果汁の評価を表１に示す。Example 2 In electrodialysis treatment, hydrochloric acid was added to the concentration chamber of the device to bring the pH to about 1. Purified fruit juice 22kK was obtained in the same manner as in Example 1, except that IN sodium chloride solution was supplied. Table 1 shows the evaluation of this purified fruit juice.
表１
±：わずかにあり、−二なし
透明性は Ｏ：透明、×：混濁本発明の精製法
によって、果実汁のカルシウムイオン濃度は実施例１に
おいて、対照区の約１／７に減少し、また実施例２では
実に１／１００以下に減少し、共に異味の全くない果実
汁が得られた。Table 1 ±: Slightly present, -2 None Transparency: O: Clear, ×: Cloudy By the purification method of the present invention, the calcium ion concentration of the fruit juice was reduced to about 1/7 of the control in Example 1. In Example 2, the amount was actually reduced to less than 1/100, and fruit juice with no off-taste was obtained in both cases.
また、電気透析処理の効率は、カルシウムイオンの脱塩
率でみとる８６〜９９％と非常に高く、また電流効率も
特に実施例２では７４％と著しく向上した。Furthermore, the efficiency of the electrodialysis treatment was extremely high at 86 to 99% as measured by the desalination rate of calcium ions, and the current efficiency was also significantly improved, particularly in Example 2 to 74%.
実施例３
実施例２で１９だ温州ミカン果実汁を１ｋｇずつの６つ
のサンプルに分け、下記表−２に示す量の活性炭を添加
して活性炭処理を行なった。そして活性炭の添加量によ
る果汁の精製度の度合いを比較した。活性炭は武田薬品
■社製タケコール（商品名）を用い、４０℃で２時間攪
拌ののち珪藻土濾過した。Example 3 The unshu mandarin fruit juice obtained in Example 2 was divided into six samples of 1 kg each, and activated carbon treatment was performed by adding activated carbon in the amount shown in Table 2 below. The degree of purification of fruit juice was then compared depending on the amount of activated carbon added. The activated carbon used was Takecoal (trade name) manufactured by Takeda Pharmaceutical Co., Ltd., and the mixture was stirred at 40° C. for 2 hours and then filtered through diatomaceous earth.
また、実施例１の精製法において限外濾過処理に代えて
珪藻土濾過したもの〔対照区２〕を上記と同様に活性炭
処理して、精製果汁〔対照区３〕を得た。この評価結果
を表２に示す。In addition, the purified fruit juice obtained by performing diatomaceous earth filtration instead of ultrafiltration in the purification method of Example 1 [Control Group 2] was treated with activated carbon in the same manner as above to obtain purified fruit juice [Control Group 3]. The evaluation results are shown in Table 2.
表２
（注） 苦味は実施例１および２と同様な方法で評価し
た。Table 2 (Note) Bitterness was evaluated in the same manner as in Examples 1 and 2.
実施例３において、同程度の香味・色調の果実汁を得る
ために必要な活性炭の量は、〔対照区３〕の約１７３で
良いことがわかる。In Example 3, it can be seen that the amount of activated carbon required to obtain fruit juice with the same flavor and color tone is about 173 as in [Control Group 3].
実施例４
リンゴの油圧プレスで搾汁した残渣を使用して、次のフ
ローシートに従いリンゴ精製果汁を得た。Example 4 Purified apple juice was obtained using the residue obtained by squeezing apple juice with a hydraulic press according to the following flow sheet.
この果汁の評価結果を表３に示す。Table 3 shows the evaluation results of this fruit juice.
原料リンゴ（１００ｋｇ）−搾汁−リンゴ搾汁残渣（２
５ｋｇ）−粉末硝石状添加（残渣に対して０、４ｆｆｌ
ｆ；ｔ％）−混合攪拌（ブレンダー約１５分間）−圧搾
（油圧プレス）−圧搾汁（１２ｋｇ、黄色混濁）−圧搾
汁を９０℃に加熱後、水冷−遠心分離（５０００Ｇ）−
遠心分離液（ｌ１ｋｇ、褐色混濁）−限外ン濾過処理−
濾過液（９ｋｇ、黄色透明）−電気透析処理−精製果汁
（８ｋｇ、黄色透明）なお、限外濾過処理、電気透析処
理および苦味、異味についての評価方法は実施例１．２
と同様にして行なった。Raw apples (100 kg) - Juice - Apple juice residue (2
5 kg) - addition of powdered saltpeter (0,4 ffl for the residue)
f; t%) - Mixing stirring (blender for about 15 minutes) - Pressing (hydraulic press) - Pressed juice (12 kg, yellow cloudy) - After heating the pressed juice to 90°C, water cooling - Centrifugation (5000G) -
Centrifuged liquid (l1 kg, brown turbid) - Ultrafiltration treatment -
Filtrate (9 kg, transparent yellow) - Electrodialysis treatment - Purified fruit juice (8 kg, transparent yellow) The ultrafiltration treatment, electrodialysis treatment, and evaluation methods for bitterness and off-taste are as described in Example 1.2.
I did it in the same way.
また、限外濾過処理のみを行なわないで得た果汁〔対照
区４〕および限外濾過処理に代えて珪藻土処理を行なっ
て得た果汁〔対照区５〕についても同様に評価し、その
結果も表３に示した。In addition, fruit juice obtained without ultrafiltration alone [Control group 4] and fruit juice obtained with diatomaceous earth treatment instead of ultrafiltration treatment [Control group 5] were similarly evaluated, and the results were also evaluated. It is shown in Table 3.
実施例５
電気透析処理において、装置の濃縮室に、塩酸を添加し
てｐＨを１とした約０．ＩＮ塩化ナトナトリウム溶液給
した以外は、実施例４と同様な方法によって、精製果汁
８ｋｇを得た。この精製果汁の評価を表３に示す。Example 5 In electrodialysis treatment, hydrochloric acid was added to the concentration chamber of the device to bring the pH to 1, which was about 0. 8 kg of purified fruit juice was obtained in the same manner as in Example 4, except that IN sodium chloride solution was fed. Table 3 shows the evaluation of this purified fruit juice.
表３
（注）苦味および異味は →：かなり強い、＋２強い、
±；わずかにあり、−：なし
透明性は Ｏ：透明、×：混濁本発明の精製法
により、果汁中のカルシウムイオン濃度は実施例４にお
いて対照区の約１７６に減少し、また実施例５では実に
１／１００以下に減少し、共に異味の全くないものが得
られた。Table 3 (Note) Bitterness and off-taste →: Quite strong, +2 strong,
±: Slightly present, -: None Transparency: O: Clear, ×: Cloudy By the purification method of the present invention, the calcium ion concentration in the fruit juice was reduced to about 176 in the control group in Example 4, and in Example 5 In fact, the amount was reduced to less than 1/100, and in both cases, products with no off-taste were obtained.
実施例６
実施例５で得たリンゴ果汁を１０ｋｇずつの５つのサン
プルに分け、下記表４に示す量の活性炭を添加して活性
炭処理を行なった。そして活性炭の添加量による果汁の
精製度の度合いを比較した。Example 6 The apple juice obtained in Example 5 was divided into five samples of 10 kg each, and activated carbon treatment was performed by adding activated carbon in the amount shown in Table 4 below. The degree of purification of fruit juice was then compared depending on the amount of activated carbon added.
また、実施例４の精製法において、限外濾過処理に代え
て硅喪土濾過したもの〔対照区５〕を上記と同様に活性
炭処理して、精製果汁〔対照区６〕９．６ｋｇを得た。In addition, in the purification method of Example 4, instead of the ultrafiltration treatment, the juice was filtered using clay soil [Control group 5] and was treated with activated carbon in the same manner as above to obtain 9.6 kg of purified fruit juice [Control group 6]. Ta.
これらの評価結果を表４に示す。Table 4 shows these evaluation results.
なお、使用した活性炭の種数および処理方法は実施例３
で使用したものと同様である。The number of types of activated carbon used and the treatment method are as in Example 3.
It is similar to the one used in .
表４
（注） 苦味は実施例１と同じ
効果
（１） 果実の搾汁残渣から得られる圧搾汁を電気透
析処理に先立って限外濾過処理する精製法を開発した。Table 4 (Note) Bitterness has the same effect as in Example 1 (1) A purification method was developed in which squeezed juice obtained from squeezed fruit juice residue is subjected to ultrafiltration prior to electrodialysis treatment.
本実施例によれば例えばみかん果実圧搾汁の精製におい
ては従来（対照区１および２）４６〜５０％であった電
気透析処理の脱塩効率を８６％以上（実施例１および２
）に向上させた。またりんご果実圧搾汁の精製において
は、従来（対照区４および５）３５〜５０％であった脱
塩効率を８５％以」−（実施例４および５）に向上させ
た。According to this example, for example, in the purification of squeezed juice from tangerine fruit, the desalination efficiency of electrodialysis treatment was 86% or more (Examples 1 and 2), which was 46 to 50% in the conventional cases (Controls 1 and 2).
). In addition, in the purification of apple fruit juice, the desalination efficiency was improved from 35 to 50% (contrasts 4 and 5) to 85% or more (Examples 4 and 5).
また、果汁のカルシウムａ度も、対照区の約１／７に低
減させることができた。In addition, the calcium content of the fruit juice was also reduced to about 1/7 of that in the control group.
さらに、活性炭処理に付した場合、同程度にまでに精製
するのに必要な活性炭使用量は対照区の約１７３に減ら
すことができた。Furthermore, when subjected to activated carbon treatment, the amount of activated carbon required for refining to the same level could be reduced to about 173 compared to the control group.
（２） さらに電気透析処理において、酸によりｐＨ
を低下させた電解質溶液を濃縮室に供給した電気透析１
を用いることにより、脱塩効率をみかん、りんご共に９
９％に向上させた。また果実１１のカルシウム１度は対
照区のｌ７１００以下に減少させた。さらに対照区にお
いて４５〜５１％であった電流効率も７４％（みかん）
、７５％（りんご）に向上させることができた。このこ
とにより、電気透析槽に通電した電気が効率よくイオン
の移動に使われていることがわかる。(2) Furthermore, in the electrodialysis treatment, the pH is
Electrodialysis 1 in which an electrolyte solution with a reduced concentration was supplied to the concentration chamber
By using
improved to 9%. In addition, the calcium level of Fruit 11 was reduced to 17100 or lower than that of the control plot. Furthermore, the current efficiency was 74% (mandarin orange), which was 45-51% in the control area.
, we were able to improve it to 75% (apple). This shows that the electricity supplied to the electrodialysis tank is efficiently used for the movement of ions.
（３） 本発明により、果実搾汁残渣の圧搾汁から苦
味、異味がなく、黄色透明ないし無色の果実汁を効率よ
く製造する方法が提供された。これにより、従来主とし
て畜産試料に用いられていた搾汁残渣性搾汁を直接食料
素材とする事が可能となり、食品、飲料等への広汎な利
用が可能となった。(3) The present invention provides a method for efficiently producing transparent yellow to colorless fruit juice without bitterness or off-taste from squeezed juice of fruit juice residue. As a result, it has become possible to directly use the squeezed juice residue, which was conventionally used mainly for livestock samples, as a food material, and it has become possible to use it in a wide range of foods, drinks, etc.
Claims (1)
て得た液汁を、限外濾過処理に付したのち、イオン交換
膜式電気透析装置による処理に付して、脱塩処理するこ
とを特徴とする、果実搾汁残渣の精製法。 ２、イオン交換膜式電気透析装置が、酸を添加してｐＨ
を低くした電解質溶液を該装置の濃縮室において使用し
たものである、特許請求の範囲第１項に記載の方法。 ３、イオン交換膜式電気透析装置による処理の前、ある
いは後に、活性炭処理を行なう、特許請求の範囲第１項
または第２項に記載の方法。 ４、果実が柑橘果実である、特許請求の範囲第１〜３項
のいずれか１項に記載の方法。[Claims] 1. The juice obtained by adding a calcium compound to the juice residue of the fruit and squeezing it is subjected to ultrafiltration treatment, and then subjected to treatment with an ion exchange membrane electrodialysis device, A method for purifying fruit juice residue, which is characterized by desalting. 2. The ion exchange membrane electrodialysis device adds acid to adjust the pH.
2. The method according to claim 1, wherein an electrolyte solution having a reduced concentration is used in the concentration chamber of the device. 3. The method according to claim 1 or 2, wherein activated carbon treatment is performed before or after treatment with an ion exchange membrane electrodialysis device. 4. The method according to any one of claims 1 to 3, wherein the fruit is a citrus fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61248895A JPS63102657A (en) | 1986-10-20 | 1986-10-20 | Purification method for pressed juice obtained from pressed juice residue of fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61248895A JPS63102657A (en) | 1986-10-20 | 1986-10-20 | Purification method for pressed juice obtained from pressed juice residue of fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63102657A true JPS63102657A (en) | 1988-05-07 |
Family
ID=17185036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61248895A Pending JPS63102657A (en) | 1986-10-20 | 1986-10-20 | Purification method for pressed juice obtained from pressed juice residue of fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63102657A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005343842A (en) * | 2004-06-04 | 2005-12-15 | Nichirei Foods:Kk | Antioxidant comprising acerola pulp extract and age formation inhibitor, and food comprising them |
| JP2006280332A (en) * | 2005-04-05 | 2006-10-19 | Susumu Itoku | Method for reusing apple lees after primary squeeze |
| WO2023059284A1 (en) * | 2021-10-04 | 2023-04-13 | Sem-As Gida Turizm Sanayi Ve Ticaret Limited Sirket | A novel pekmez production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59143574A (en) * | 1983-02-03 | 1984-08-17 | Kirin Brewery Co Ltd | Preparation of milk drink containing fruit juice |
| JPS603820B2 (en) * | 1977-12-23 | 1985-01-30 | 旭化成工業株式会社 | Method for producing natural fruit juice with improved acidity |
| JPS6122942B2 (en) * | 1983-12-07 | 1986-06-03 | Tadasu Sawabe |
-
1986
- 1986-10-20 JP JP61248895A patent/JPS63102657A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS603820B2 (en) * | 1977-12-23 | 1985-01-30 | 旭化成工業株式会社 | Method for producing natural fruit juice with improved acidity |
| JPS59143574A (en) * | 1983-02-03 | 1984-08-17 | Kirin Brewery Co Ltd | Preparation of milk drink containing fruit juice |
| JPS6122942B2 (en) * | 1983-12-07 | 1986-06-03 | Tadasu Sawabe |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005343842A (en) * | 2004-06-04 | 2005-12-15 | Nichirei Foods:Kk | Antioxidant comprising acerola pulp extract and age formation inhibitor, and food comprising them |
| JP4637508B2 (en) * | 2004-06-04 | 2011-02-23 | 株式会社ニチレイフーズ | Antioxidant and AGE production inhibitor containing acerola pulp extract and food containing them |
| JP2006280332A (en) * | 2005-04-05 | 2006-10-19 | Susumu Itoku | Method for reusing apple lees after primary squeeze |
| JP4531616B2 (en) * | 2005-04-05 | 2010-08-25 | 行 伊徳 | Reusing apple cake after primary pressing |
| WO2023059284A1 (en) * | 2021-10-04 | 2023-04-13 | Sem-As Gida Turizm Sanayi Ve Ticaret Limited Sirket | A novel pekmez production method |
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