JPH0687762B2 - Manufacturing method of preserved beverage containing carrot juice - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a preserved beverage containing carrot juice containing pulp.

[Conventional technology]

As people's interest in health promotion has increased in recent years,
In the field of beverages using fruit juice and vegetable juice, not only simple juice but also beverages in which pulpy substances contained in raw fruits and vegetables are mixed in products have come to be produced. The fruits and vegetables used to make this type of pulp-mixed beverage include apple, orange, pineapple, peach, carrot,
There are tomatoes and celery.

However, when essentially water-insoluble pulp is mixed in a beverage, it is unavoidable that a non-uniform state occurs due to aggregation or precipitation of the pulp during storage. There are cases where this problem can be solved by methods such as thickening and adjusting specific gravity,
In many cases, precipitation is inevitable, and redispersibility upon light shaking of the container is often sufficient. However, in the case of ginseng juice, the pulp quality shows a very peculiar property. Aggregates in tar form. The same phenomenon occurs when heat sterilization is performed on a product whose pH has dropped to about 5 or lower as a result of mixing carrot juice with an acidic fruit juice.
Then, once agglomerated, it is difficult to even redisperse it by shaking, and it has a property of causing alteration or inclusion of foreign matter, and precipitates in a container or a cup. Such agglomeration of ginseng pulp quality significantly reduces the commercial value of the product, and establishment of preventive measures against it has been desired.

[Problems to be solved by the invention]

Therefore, an object of the present invention is to provide a method for producing a preserved beverage having good redispersibility, which contains carrot juice containing pulp.

[Means for solving problems]

The present invention is to prepare a carrot juice-containing preserved beverage by filling a container with carrot juice containing pulp and having a pH adjusted to 5 or less, and sterilizing by heating. It is characterized in that it is subjected to a chemical treatment to fill the container and heat sterilization. In the case where fruit juice is added to carrot juice to produce a similar beverage, carrot juice and fruit juice are mixed, and the mixture is mixed with 50
It is characterized in that it is heated to a temperature of ℃ or more and then homogenized to fill the container and sterilize by heating.

To explain in more detail the method of the present invention, as the ginseng juice of the raw material, it is possible to use pulp-containing ginseng juice obtained by grinding ginseng by a conventional method, or its heat-sterilized product and concentrate reduced juice. it can. First, the pH of ginseng juice is adjusted to about 5 or lower by adding an edible organic acid such as citric acid so that the heat sterilization performed after filling the container is surely performed. If other vegetable juices, flavors, stabilizers, etc. are added, they are also added. The heat treatment performed prior to the homogenization treatment should be 50 ° C or higher, preferably 60-100 ° C.
(Particularly preferably 70 to 90 ° C). The required heating time depends on the heating temperature, and the higher the temperature, the shorter the heating time.
When performed at 70 ° C, it takes about 1 to 2 minutes. For heating, various heating devices used for sterilization and heat treatment in the usual beverage manufacturing process can be appropriately used. This heat treatment and the subsequent homogenization treatment are carried out as follows when a preserved beverage comprising a mixture of carrot juice and fruit juice is produced. First, carrot juice, fruit juice, and other vegetable juice, flavors, stabilizers, etc., which are added as needed, are mixed. The mixture becomes acidic because much of the juice is acidic, but if the acidification is insufficient, add citric acid or the like to adjust the pH to about 5 or less. The pH-adjusted mixture is heat-treated in the same manner as the case of the carrot juice alone. The mixture after the above treatment is subjected to homogenization treatment.

The homogenization treatment is preferable to perform immediately after the heat treatment without cooling, because the treatment effect is remarkable, but
It may be performed after cooling. A homogenizer, a homomixer and the like are suitable as the processing device, but the processing device is not limited to these. When using a homogenizer, a treatment pressure of about 50 to 150 kg / cm ² is suitable.

After that, it is heat-sterilized by a conventional method and filled in a container.

[Action / effect]

According to the production method of the present invention, the problem of tar-like precipitate formation from pulp-containing ginseng juice, which has not been adequately controlled in the past, is solved, and a beverage containing pulp with good redispersibility is produced from ginseng juice. be able to.

It has not been clarified yet what kind of mechanism the above-described effects of the homogenization treatment of carrot juice in the heated state or immediately after the heating are caused, but the homogenization treatment without the heating treatment is effective. Therefore, it is considered that the modification of pulp quality by heating is involved.

〔Example〕

 Hereinafter, the present invention will be described with reference to examples.

Example 1 Fresh carrot was crushed with a mixer to produce pulp-containing carrot juice, and the obtained carrot juice or a mixed solution (10:50; pH 4.0) of pineapple juice was used as a raw material. A carrot juice-containing beverage was produced by the following 6 methods.

Ginseng juice is diluted to a concentration of 40%, the pH is adjusted to 3.5 with citric acid, and the mixture with pineapple juice is diluted to a concentration of 60% and then preheated to about 80 ° C.
Fill c) and sterilize by heating. (Comparative Example) To the above method, a homogenization treatment (homomixer 30 seconds) before preheating is added. (Comparative example) In the above method, heat treatment before homogenization treatment (80 ℃, 1
Minutes). (Example of the present invention) To the above method, homogenization treatment (homomixer 30 seconds) is added to the ginseng juice before pH adjustment or before mixing with fruit juice. (Comparative Example) To the method for producing a mixed drink of ginseng juice / fruit juice as described above, homogenization treatment (homomixer 30 seconds) is added to the juice mixed with ginseng juice. (Comparative Example) The carrot juice diluted solution (pH 6.2; unadjusted) used above is subjected to homogenization treatment (homomixer 30 seconds), and the container filling and heat sterilization are performed in the same manner as above. Reference Example After storing the obtained beverage at room temperature for 2 weeks, the dispersibility of pulp quality was evaluated by the following method.

Evaluation method: The container was turned upside down and lightly shaken twice, and then placed upright to observe the precipitate, and the dispersibility was judged according to the following criteria.

Good: Only a few aggregates with a diameter of around 1 mm were observed, and there was almost no precipitate.

Somewhat good: 10 to 20 agglomerates with a diameter of around 1 mm Some agglomerates with a diameter of 3 mm or more A little: 20 to 30 agglomerates with diameters of around 1 mm 10 to 20 agglomerates with a diameter of 3 mm or more Poor: 50 or more aggregates with a diameter of around 1 mm 20 or more aggregates with a diameter of 3 mm or more Table 1 shows the test results.

Example 2 A carrot juice / pineapple juice (20% / 30%) mixture prepared in the same manner as in Example 1 was heat-treated for 1 minute, homogenized with a homomixer for 30 seconds, and then charged into a container at 85 ° C.
And sterilized for 5 minutes.

Carrot dispersion juice obtained by changing the temperature of heat treatment before homogenization treatment and a similar control example, except that heat treatment was not performed, were carried out for 1 month at room temperature to perform pulp dispersibility Evaluation was performed in the same manner as in Example 1. The results are shown in Table 2.

Table 2 Treatment temperature (℃) Precipitate dispersibility 20 (Control example) Poor 50 Fair Good 60 Fair Good 70 Good 80 Good 90 Good Example 3 Carrot concentrated juice (1/6) 50g Granulated sugar 39g Citric acid 3g Water 908g Above Heat the mixture of composition (pH 3.3) to 85 ° C with a water bath,
It is treated for 30 seconds with a tabletop homomixer as it is, and then heated and heated to 90 ° C to be bottled, and then heat sterilized (90
℃, 3 minutes).

The obtained carrot juice was stored at 37 ° C. for 1 month, but the precipitate was easily dispersed by simply shaking it lightly, and no lumpy precipitate was observed even when it was transferred to a cup.

Example 4 Carrot concentrated juice (1/6) 16.67kg Pineapple juice (1/5) 100kg Granulated sugar 38kg Citric acid 1kg Water 844.33kg A mixture of the above composition (pH 3.8) was heated at 80 ° C with a plate heater.
Then, the mixture was homogenized with a homogenizer (100 kg / cm ² ) as it was. Then, the thing heated to 95 degreeC with the plate heater was filled in the can, and sterilized by inversion (left for 3 minutes).

The obtained ginseng juice was stored at room temperature for 3 months, but the precipitate was easily dispersed by simply shaking it lightly, and no lumpy precipitate was observed even when transferred to a cup.

Claims (2)

[Claims] 1. When producing a preserved beverage containing carrot juice by filling a container with carrot juice containing pulp and having a pH adjusted to 5 or less and heating and sterilizing the carrot juice, the carrot juice is heated to 50 ° C. or higher. A method for producing a preserved beverage containing ginseng juice, which comprises homogenizing, filling a container, and performing heat sterilization. 2. A carrot juice-containing fruit juice mixture containing pulp, which has a pH of 5 or less, is filled in a container and heat-sterilized to produce a carrot juice-containing preserved beverage. A method for producing a preserved beverage containing ginseng juice, which comprises heating the mixture to 50 ° C or higher, homogenizing the mixture, filling the container, and sterilizing by heating.