JP2623001B2 - Fruit juice clarification method - Google Patents
Fruit juice clarification methodInfo
- Publication number
- JP2623001B2 JP2623001B2 JP1043447A JP4344789A JP2623001B2 JP 2623001 B2 JP2623001 B2 JP 2623001B2 JP 1043447 A JP1043447 A JP 1043447A JP 4344789 A JP4344789 A JP 4344789A JP 2623001 B2 JP2623001 B2 JP 2623001B2
- Authority
- JP
- Japan
- Prior art keywords
- juice
- fruit juice
- added
- clarified
- minutes
- 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.)
- Expired - Lifetime
Links
- 235000015203 fruit juice Nutrition 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 7
- 238000005352 clarification Methods 0.000 title description 16
- 229920001661 Chitosan Polymers 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 108010089807 chitosanase Proteins 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000015197 apple juice Nutrition 0.000 description 4
- 108010059820 Polygalacturonase Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 108010093305 exopolygalacturonase Proteins 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920000867 polyelectrolyte Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は果汁の清澄方法に関する。The present invention relates to a method for clarifying fruit juice.
一般に、透明な果汁を製造する場合、まず、原料の果
実から搾汁した後、その果汁を加熱殺菌して遠心分離
し、その後清澄していた。Generally, in the case of producing a transparent juice, the juice was first squeezed from the raw material fruit, then the juice was heat-sterilized, centrifuged, and then clarified.
しかして、この清澄方法としては、酵素（ペクチナー
ゼ等）を果汁に添加して、該果汁中のペクチン質等を加
水分解するものであり、低分子化したペクチン等が、保
護コロイド作用を失ない、果汁中の夾雑物がすみやかに
沈澱するものであって、これをろ過して透明果汁を得て
いた。そして、一般に酵素作用は、その酵素の最適条件
で行われるものであって、ペクチナーゼの場合、温度に
関しては、35℃〜45℃作用時間は３時間以上である。ま
た、仕上段階で、使用した酵素の失活を行なうため、果
汁の殺菌をかねて加熱される。In this clarification method, an enzyme (such as pectinase) is added to juice to hydrolyze pectic substances and the like in the juice, and the reduced molecular weight pectin does not lose its protective colloid action. In addition, impurities in the fruit juice precipitated immediately, and this was filtered to obtain a clear fruit juice. In general, the enzymatic action is carried out under the optimum conditions of the enzyme. In the case of pectinase, the action time at 35 ° C. to 45 ° C. is 3 hours or more. Further, in the finishing stage, in order to deactivate the used enzyme, the juice is heated while also sterilizing the fruit juice.
しかし、加熱は、果汁の自然の風味保持という観点か
ら好ましくなく原料の果実の風味とは大きな差が生じ
る。However, heating is not preferable from the viewpoint of maintaining the natural flavor of the fruit juice, and a large difference is generated from the flavor of the raw material fruit.
そこで、本発明は、果汁の自然の風味を損なうことな
く清澄化することができる果汁の清澄方法を提供するこ
とを目的とする。Therefore, an object of the present invention is to provide a method for clarifying fruit juice which can be clarified without impairing the natural flavor of the juice.
〔課題を解決しようとする手段〕 上述の目的を達成するために、本発明の果汁の清澄方
法は、酵素にて低分子化されたキトサンを、15℃以下の
温度下で、果汁の被清澄液に添加して、該被清澄液を清
澄することを特徴とするものであり、その際、被清澄液
にキトサナーゼを添加するのが好ましい。[Means for Solving the Problems] In order to achieve the above-mentioned object, a method for clarifying fruit juice according to the present invention comprises the steps of: It is characterized in that the liquid to be clarified is clarified by adding to the liquid, and in this case, it is preferable to add chitosanase to the liquid to be clarified.
低分子キトサンは、果汁中に形成されたフロックが沈
澱し易く、低温（15℃以下）でも、短時間に清澄化が可
能となる。In low molecular weight chitosan, flocs formed in fruit juice are apt to precipitate, and clarification can be performed in a short time even at a low temperature (15 ° C. or less).
また、キトナーゼを併合すれば、低分子キトサンの凝
集能力が増加する。In addition, when chitonase is combined, the aggregation ability of low molecular weight chitosan is increased.
以下、本発明について詳説する。 Hereinafter, the present invention will be described in detail.
本発明は、果汁の自然の風味を損なわずに、清澄を行
うものであって、酵素にて低分子化されたキトサンを、
15℃以下の低温下で、果汁の被清澄液に添加して、該被
清澄液を清澄するものである。The present invention is to clarify without impairing the natural flavor of fruit juice, chitosan reduced in molecular weight by enzymes,
At a low temperature of 15 ° C. or less, the clarified liquid is added to the clarified liquid of the fruit juice to clarify the clarified liquid.
しかして、近年、キトサンがカチオン凝集剤として実
用化されていることに着目し、これを果汁の清澄に利用
することを本発明者が検討した結果有効であることが判
明した。そして、本発明では、酵素的に加水分解した５
％濃度の低分子キトサンを使用した。この低分子キトサ
ンは、果汁中に形成されるフロックが沈澱し易いことで
ある。なお、高分子キトサンの場合、このフロックが上
部と底部の２層に分離する。また、清澄速度は、添加量
が多いほど速く、高温ほど速い。なお、最適添加量の範
囲で、キトサンを被清澄液に加えたとき、瞬時に清澄は
起らず、経時にフロックの形成、成長、沈澱が起こる。In recent years, attention has been paid to the fact that chitosan has been put to practical use as a cationic flocculant in recent years, and the present inventor has found that it is effective as a result of studying the use of chitosan for clarifying fruit juice. And, in the present invention, 5
% Concentration of low molecular weight chitosan was used. This low molecular weight chitosan is that flocs formed in fruit juice are apt to precipitate. In the case of polymer chitosan, the flocs are separated into two layers, an upper part and a lower part. Further, the fining speed is higher as the amount of addition is larger, and is higher as the temperature is higher. When chitosan is added to the liquid to be clarified within the optimum range, fining does not occur instantaneously, and floc formation, growth, and precipitation occur with time.
次に、実験例を示す。 Next, an experimental example will be described.
実験例1: 100ccのリンゴ（津軽）果汁に低分子キトサンを1.0
％、0.7％、0.5％、0.3％、0.2％、0.1％濃度となるよ
うに添加溶解し、撹拌しつつ分散させ、果汁溶液を形成
した。そして、この果汁溶液を40℃に保温し、15分、30
分、60分、90分後に清澄化度を測定し、その結果を第１
表に示した。なお、清澄の度合を５段階で表示し、＋＋
＋＋＋の場合をまったく清澄しなかったものとし、清澄
が進むにしたがってこの数を減らし、−を清澄完了とし
た。以下の実施例についても同様とする。Example 1: 100cc apple (Tsugaru) juice with 1.0 low molecular weight chitosan
%, 0.7%, 0.5%, 0.3%, 0.2%, and 0.1%, and were added and dissolved, and dispersed with stirring to form a fruit juice solution. Then, keep the juice solution at 40 ° C for 15 minutes, 30 minutes.
Minutes, 60 minutes, and 90 minutes, measure the degree of clarification, and
It is shown in the table. In addition, the degree of clarification is displayed in five stages, and ++
In the case of +++, no fining was performed, and the number was reduced as fining progressed. The same applies to the following embodiments.
従って、低分子キトサンの濃度が1.0％、0.7％のもの
は、15分で清澄化でき、0.5％では30分、0.3％では60分
であった。また、0.2％では90分経過しても清澄が二段
階進んだだけであり、0.1％では、90分経過しても一段
階進んだだけである。つまり、0.2％以下では、所望す
る時間内で清澄化できないことになる。 Therefore, low molecular chitosan concentrations of 1.0% and 0.7% could be clarified in 15 minutes, 30 minutes at 0.5% and 60 minutes at 0.3%. Also, at 0.2%, fining proceeded only two steps after 90 minutes, and at 0.1%, fining proceeded only one step after 90 minutes. That is, if it is 0.2% or less, fining cannot be performed within a desired time.
実験例2: 100ccのリンゴ果汁に、低分子キトサンを、1.0％、0.
7％、0.3％濃度となるように添加溶解し、撹拌しつつ分
散させ果汁溶液を形成した。そして、この果汁溶液を15
℃、５℃に保温し、15分、30分、60分、90分後に清澄化
度を測定し、その結果を第２表に示した。Experimental Example 2: 100% apple juice, low-molecular-weight chitosan, 1.0%, 0.1%
7% and 0.3% were added and dissolved, and the mixture was dispersed with stirring to form a fruit juice solution. Then add this juice solution to 15
C. and 5 ° C., and after 15 minutes, 30 minutes, 60 minutes and 90 minutes, the degree of clarification was measured. The results are shown in Table 2.
従って、1.0％及び0.7％の場合は、温度が15℃でも５
℃でも清澄化でき、0.3％の場合、15℃では60分を用
し、５℃では90分を用した。 Therefore, in the case of 1.0% and 0.7%, 5
Clarification was possible even at 0 ° C. In the case of 0.3%, 60 minutes were used at 15 ° C and 90 minutes were used at 5 ° C.
実験例3: 従来の方法であるペクチナーゼ分解酵素による清澄を
行なった。Experimental Example 3: A conventional method of clarification using a pectinase-degrading enzyme was performed.
100ccのリンゴ果汁に、ペクチナーゼを0.04％濃度と
なるように添加し、撹拌しながら溶解させて果汁溶液を
形成した。そして、この果汁溶液を40℃、15℃、５℃に
保温しながら２時間、４時間、６時間、８時間、10時間
後毎の清澄化度を測定し、その結果を第３表に示した。Pectinase was added to 100 cc of apple juice to a concentration of 0.04% and dissolved with stirring to form a juice solution. Then, while keeping the fruit juice solution at 40 ° C., 15 ° C., and 5 ° C., the clarification degree was measured every 2, 4, 6, 8, and 10 hours, and the results are shown in Table 3. Was.
従って、40℃の場合では、４時間で清澄化出来、15℃
及び５℃の場合では、10時間後においてもほとんど清澄
化できなかった。 Therefore, in the case of 40 ° C, it can be clarified in 4 hours, and 15 ° C
And at 5 ° C., almost no clarification was possible even after 10 hours.
次に、実験例２（添加量0.7％、温度15℃）で得られ
た果汁の風味について、実験例３の酵素処理（添加量0.
04％、温度40℃）により得られた果汁を対照に、品質判
定を行なった。即ち、比較試料として、搾りたての風味
良好な果汁と酵素処理で風味が低下した果汁を一定割合
で混合したものを使用し、その比較試料を、第５表の様
に６段階の品質に分けた。Next, regarding the flavor of the juice obtained in Experimental Example 2 (addition amount 0.7%, temperature 15 ° C.), the enzyme treatment of Experimental Example 3 (addition amount of 0.
(04%, temperature 40 ° C.), the quality was determined using the juice as a control. That is, as a comparative sample, a freshly squeezed flavored juice and a juice having a reduced flavor due to enzymatic treatment were mixed at a certain ratio, and the comparative sample was given a six-stage quality as shown in Table 5. divided.
即ち、大きな数値ほど良質の果汁を示している。 That is, the higher the numerical value, the higher the quality of the juice.
そして、実験例２で得られた果汁が比較試料のどの段
階と対応するかという品質判定を、10名（パネル１〜1
0）にて行ない、その結果を第６表に示す。Then, 10 persons (panels 1 to 1) judged the quality of the fruit juice obtained in Experimental Example 2 as to which stage of the comparative sample it corresponds to.
0), and the results are shown in Table 6.
しかして、第６表は統計的方法でｔ−分布表を使用し
て、ｔ＝8.201＞3.250＝0.01を得た。従って、ｔと実現
値は帰無仮説を棄却することができる。即ち、風味に関
し、１％有意で低分子キトサン添加による低温処理果汁
が酵素処理果汁より良好であった。Thus, Table 6 uses a t-distribution table in a statistical manner to obtain t = 8.201> 3.250 = 0.01. Thus, t and the realization can reject the null hypothesis. That is, with respect to the flavor, the juice treated at a low temperature with the addition of low molecular weight chitosan was significantly better than the enzyme-treated juice by 1%.
次に、低分子キトサンを被清澄液に添加して清澄する
際、キトサナーゼを添加すれば、低分子キトサンの凝集
能力を増加することにより、キトサンの添加量を少なく
することができる。具体的には、果汁に対する低分子キ
トサンの最適添加量は、実験例１と２から判るように、
1.0〜0.3％であったが、キトサナーゼを添加することに
より、下限値が0.05％となった。これは、一般にキトサ
ンのような高分子電解質は混濁粒子と結合し表面電荷を
中和する反面、保護膜を形成し粒子の安定化に働く場合
があり、キトサナーゼはこの安定化を阻害する方向に作
用すると考えられるからであろう。Next, when low-molecular-weight chitosan is added to the liquid to be clarified for clarification, if chitosanase is added, the amount of chitosan added can be reduced by increasing the aggregation ability of low-molecular-weight chitosan. Specifically, as can be seen from Experimental Examples 1 and 2, the optimal amount of the low molecular weight chitosan added to the juice is
It was 1.0-0.3%, but the lower limit became 0.05% by adding chitosanase. This is because polyelectrolytes such as chitosan generally bind to turbid particles and neutralize the surface charge, but may form a protective film and work to stabilize the particles.Chitosanase inhibits this stabilization. It is thought to work.
次に、キトサナーゼを併用した場合の実験例を示す。 Next, an experimental example in which chitosanase is used in combination will be described.
実験例4: リンゴ果汁100ccに低分子キトサンを0.1％、0.05％濃
度となるように添加して撹拌し、溶解させ、この溶解液
に、キトサナーゼを0.3％、0.1％、0.05％濃度になるよ
うに添加して撹拌し溶解させて果汁溶液を形成した。そ
して、この溶液を５℃に保温し、１時間、1.5時間、２
時間、３時間、４時間、５時間毎に清澄化度を測定し、
その結果を第７表に示した。Experimental Example 4: Low-molecular-weight chitosan was added to 100 cc of apple juice to a concentration of 0.1% and 0.05%, stirred and dissolved, and chitosanase was added to the lysate at a concentration of 0.3%, 0.1% and 0.05%. And stirred and dissolved to form a juice solution. Then, the solution was kept at 5 ° C. for 1 hour, 1.5 hours, and 2 hours.
Time, every 3 hours, every 4 hours, every 5 hours
The results are shown in Table 7.
従って、低分子キトサン0.1％の場合、キトサナーゼ
0.3％添加したものでは１時間で清澄化でき、キトサナ
ーゼ0.5％添加したものでは1.5時間で清澄でき、キトサ
ナーゼ0.05％添加したものでは２時間で清澄化できた。
また、低分子キトサン0.05％の場合、キトサナーゼ0.3
％のものは1.5時間で清澄化でき、キトサナーゼ0.1％及
び0.05％のものでは夫々３時間で清澄化できた。なお、
比較のため行なったキトサナーゼ0.3％の単独使用の場
合では、５時間でもまったく清澄化できなかった。 Therefore, in the case of low-molecular-weight chitosan 0.1%, chitosanase
When 0.3% was added, clarification was possible in 1 hour, when 0.5% of chitosanase was added, clarification was possible in 1.5 hours, and when 0.05% of chitosanase was added, clarification was possible in 2 hours.
In addition, in the case of low-molecular-weight chitosan 0.05%, chitosanase 0.3
% Could be clarified in 1.5 hours, and 0.1% and 0.05% of chitosanase could be clarified in 3 hours, respectively. In addition,
When 0.3% chitosanase was used alone for comparison, no clarification was possible even at 5 hours.
従って、キトサナーゼを使用した場合は、低分子キト
サンの添加量を少なくすることができる。Therefore, when chitosanase is used, the amount of low molecular weight chitosan added can be reduced.
なお、本発明は上述の実施例に限定されず、例えば、
被清澄液としては、各種のリンゴ果汁は勿論のこと、オ
レンジ、ブドウ、パイン、グレープフルーツ、レモン、
トマト、人参、野菜等のジュースとするも好ましい。It should be noted that the present invention is not limited to the above-described embodiment, and for example,
As the clarified liquid, not only various apple juices, but also oranges, grapes, pine, grapefruit, lemon,
Juices such as tomatoes, carrots, and vegetables are also preferable.
本発明は、次に記載する効果を奏する。 The present invention has the following effects.
15℃以下の低温で清澄化が可能であるので、果汁の風
味を損なわず、得られた果汁は自然の風味を保ってい
る。また、加熱工程を必要としないので、作業性がよ
く、加熱装置を必要とせず経済的である。そして、キト
サナーゼを併用すれば、低分子キトサンの添加量を少な
くすることができる。Since clarification is possible at a low temperature of 15 ° C. or less, the flavor of the juice is not impaired, and the obtained juice maintains a natural flavor. In addition, since a heating step is not required, workability is good, and a heating device is not required, which is economical. When chitosanase is used in combination, the amount of low-molecular-weight chitosan added can be reduced.
Claims (2)
以下の温度下で、果汁の被清澄液に添加して、該被清澄
液を清澄することを特徴とする果汁の清澄方法。(1) Chitosan reduced in molecular weight by an enzyme is heated at 15 ° C.
A method for clarifying fruit juice, comprising adding the clarified solution to a clarified solution of juice at the following temperature.
１記載の果汁の清澄方法。2. The method according to claim 1, wherein chitosanase is added to the clarified liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1043447A JP2623001B2 (en) | 1989-02-22 | 1989-02-22 | Fruit juice clarification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1043447A JP2623001B2 (en) | 1989-02-22 | 1989-02-22 | Fruit juice clarification method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02222670A JPH02222670A (en) | 1990-09-05 |
| JP2623001B2 true JP2623001B2 (en) | 1997-06-25 |
Family
ID=12663957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1043447A Expired - Lifetime JP2623001B2 (en) | 1989-02-22 | 1989-02-22 | Fruit juice clarification method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2623001B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930019148A (en) * | 1992-03-31 | 1993-10-18 | 박정윤 | Method for manufacturing heat-free clarification and vegetable juice |
| JP7177738B2 (en) * | 2019-03-26 | 2022-11-24 | サントリーホールディングス株式会社 | Linalool-containing beverage |
-
1989
- 1989-02-22 JP JP1043447A patent/JP2623001B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02222670A (en) | 1990-09-05 |
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