JPH0755141B2 - Fruit and vegetable juice manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing fruit and vegetable juices.

<Prior art> In the process of crushing fruits and vegetables into puree or squeezing the juice into juice, the color, flavor and physical properties of fruits and vegetables change, which is mainly in fruits and vegetables. It is due to the enzyme of, for example, peeling or crushing apples, peaches, pears, etc. immediately turns brown by oxidative browning by polyphenol oxidase, and in vegetables, burdock, eggplant, yam, peat, etc. are known. ing.

Regarding flavor, it is known that the production of dimethyl sulfide from S-methylmethionine contained in cabbage, tomato, potato, onion, asparagus and the like is caused by an enzyme.

Therefore, a method of suppressing the action of the enzyme is employed by heating the crushing treatment (heat crushing) or adding an antioxidant or the like.

<Problems to be Solved by the Invention> However, these methods still have problems such as insufficient curing, cost increase, or change in physical properties, which deteriorates filterability. Was there.

In view of such a current situation, the inventors of the present invention investigated a method for producing juice without causing a change in color or flavor, and obtained the finding that low-temperature crushing and rapid heating exhibit remarkable curing. Was completed.

<Means for Solving Problems> The present invention will be described in detail below.

The raw materials to which the present invention is applied are, for example, fruits such as apples, pears, peaches, papayas and pineapples, and vegetables such as tomatoes, celery, yams, onions, asparagus and carrots.

These raw materials are kept at a low temperature, for example, 10 ° C or lower, preferably 5
Crush in the temperature range below ℃ and above freezing point.

For the crushing, an ordinary crusher, for example, a pin mill or the like can be used, and it is preferable that the peeling, dividing, or core removing treatment prior to the crushing is also performed at a low temperature.

The puree obtained by crushing is immediately heat-treated. The main purpose of this heat treatment is to deactivate the enzyme, and heating at 80 to 100 ° C is sufficient, and indirect heating with steam, direct heating, electromagnetic radiation heating, or the like can be used.

The puree thus obtained can be used as it is or after being squeezed for use in various beverages, seasonings and the like.

<Effects of the Invention> According to the present invention, in addition to preventing deterioration of flavor, color and the like, the effect of significantly improving the squeezing property can be provided.

This is because the presence of pectin can be mentioned as a factor that deteriorates the squeezing property, but at low temperature crushing, this pectin is
It is considered that by suppressing the action of pectinase, which is the lytic enzyme, it has the effect of maintaining the state in which the squeezing property is not affected.

<Examples> Examples are shown below.

Example 1 Papaya and pineapple stored at 5 ° C. were peeled, the pineapple was decoreed, and this was appropriately divided and then crushed with a household mixer to obtain puree.

The puree was indirectly heated to 90 ° C in boiling water, held for 3 minutes and cooled.

All the operations up to crushing were performed at 10 ° C or lower.

As a control, peeling, core removal, division, and crushing were performed at room temperature (25 ° C), and this was heat-treated in the same manner as above to obtain puree.

A sensory test was conducted on the scent and taste of these purees, and the following results were obtained.

Example 2 Apples and oranges stored at 5 ° C. were peeled off, the apples were cored, the apples were crushed with a household mixer, immediately thereafter indirectly heated to 90 ° C. in boiling water, held for 3 minutes, and then rapidly cooled with a cloth. Squeezed to get fruit juice.

As a control, peeling, core removal, division and crushing treatment were carried out at room temperature (25 ° C.), and this was heat treated and squeezed in the same manner as above to obtain fruit juice.

A sensory test was conducted on the aroma and taste of these fruit juices, and the following results were obtained.

In addition, crushing, heating, as in the above to compare the filterability,
5 kg of apple puree obtained by cooling was placed on a nylon filter cloth set in a hand press and left for 15 minutes, the amount of dripping liquid (natural dripping) during that period was quantified, and then the amount of liquid juice obtained by pressing this And the amount of lees remaining on the filter cloth was quantified.

The results are shown below.

From this table, it can be seen that the method by low temperature grinding has excellent filterability.

Example 3 Carrots stored at 5 ° C. were crushed with a household mixer, immediately indirectly heated to 90 ° C. in boiling water, held for 3 minutes, rapidly cooled, and squeezed with a cloth to obtain fruit juice.

As a control, the fruit was crushed at room temperature (25 ° C), heat-treated and squeezed in the same manner as above to obtain fruit juice.

A sensory test was conducted on these fruit juices, and the following results were obtained.

Continuation of the front page Judge's collegial body Chief referee Hironori Kaneo Judge Judge Masanori Hirota Judge Toshiko Otaka (56) References JP56-169572 (JP, A) JP56-21582 (JP, A)

Claims (1)

[Claims] 1. A method for producing fruit and vegetable juice, which comprises crushing fruits and vegetables at a low temperature, and then immediately subjecting the crushed materials to heat treatment and squeezing.