JPH0675488B2 - Natural pear juice manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing natural pear juice, the purpose of which is high quality such as color tone, aroma and freshness.
% Juice can be squeezed and a method for producing natural pear juice with excellent productivity is provided.

[0002]

2. Description of the Related Art In the production of fruit juice from fruits, the oxidative browning phenomenon due to oxidases such as phenolase and polyphenolase contained in the pulp has been a problem. As a means for preventing or suppressing the activity of the oxidase during the production of this fruit juice, a method of suppressing the enzyme inactivation by heat crushing and an inhibitor such as vitamin C is generally used. On the other hand, in recent years, especially in the general beverage magazine "Beverage Japan No. 69" (September 10, 1987, issued by Beverage Japan Ltd.), the production of fruit and vegetable juice is conducted under a nitrogen gas atmosphere. The law has been announced. This technique is characterized by performing the process from the crushing and squeezing process to the first instantaneous sterilization process under a nitrogen gas atmosphere, and is a technique aimed at squeezing juice from fruits such as apples, grapes and pineapples. Is.

However, since the production method by this technique is a technique for squeezing juice from the above-mentioned strongly aromatic fruits, it has a weak aromaticity, such as pear fruits (Pyrus seiotin).
a REHDER var. culta REHDER) was not a suitable technology for fruit juice production. That is, the above-mentioned technique performs the steps up to the first instantaneous sterilization step for the purpose of deactivating the oxidase in a nitrogen gas atmosphere, and the first instantaneous sterilization step aims only for the deoxidation of the oxidase, so that before the container filling. It is necessary to carry out a second instant sterilization step for the purpose of sterilizing microorganisms such as yeast and miscellaneous bacteria, and in the processing of pear fruits with weak aromaticity, the aromaticity is lost due to repeated heat sterilization, and the processing step is troublesome. It had drawbacks such as high cost.

Pear fruit drinks in general, and especially Japanese pear (Pyrus serotina var. Culta) 100% represented by 20th century pears.
It is said that this natural juice is harder to commercialize than other fruit drinks. This is due to the fact that pear fruits contain a lot of hard stone cells in their flesh unlike other fruits, and that Japanese pear itself has less aroma than other fruits. is there.

[0005] A stone cell is a lignin in which parenchyma found in fruit cells is ligated into fibrous wood,
It is a thick-film cell composed of pentosan, and is a brownish-brown granular material that gives the rough texture unique to pear pulp. These stone cells, which hinder the commercialization of processed pear fruit products, are hard and indigestible, and when used as a fruit drink, they harm the color and texture of the product, and unlike other fruit drinks, the process is complicated, so heat denaturation Have a problem that is likely to occur.

In the production of pear juice in general, and in fruit puree in particular, (1) raw materials, (2) fruit selection, (3) washing, (4) preparation,
(5) Crush, (6) Boil, (7) Back strain, (8) Stone cell separation, (9)
It is carried out in the steps of fruit juice preparation, (10) homogenization, and (11) sterilization. In other words, in the production of pear fruit drinks, unlike other fruit drink production processes, (6) the pulp is hard in the ripening process, so generally a temperature of 90 ° C for about 10 to 30 seconds
There is a drawback in that a cooking flavor (so-called potato odor) tends to be conspicuous because it requires a relatively long treatment at 90 to 95 ° C for 2 to 3 minutes at a high temperature. Also (8)
An extra step of stone cell separation and a subsequent sterilization step are required. Further, since the stone cell separation step is usually performed by a centrifuge having a atomization function, the liquid temperature is likely to be heated, and the boil-ripening step described above is performed. In addition to that, it was a cause of adding a cooking flavor in the stone cell separation process and the sterilization process.

[0007] Although the aroma of Japanese pear is extremely poor as compared with Western pear and Chinese pear, a relatively rich aroma is formed in the pear fruit of the ripe branch tips, and this natural aroma is high temperature and long time. Since it was lost by ripening, it was necessary to add flavors to the resulting fruit juice, and pear natural fruit juice could not be obtained. Further, the pear fruit contains a large amount of oxidase (polyphenol oxidase), and has a problem that it has a fast browning rate and becomes brown in a short time after peeling and cannot be left for a long time after crushing and squeezing.

[0008]

As described above, the conventional method for producing pear juice has more complicated steps as compared with other fruits, and it is a production method in which the characteristics of pear fruits are fully utilized. It is hard to say that in the industry, especially in Tottori prefecture, which is the largest producer of pears, it is desirable to create an excellent production method of 100% natural fruit juice containing the natural and rich aroma of the special product, 20th century pears. Was there.

That is, the 20th century pear is a pear (Pyrus seiotin
a REHDER var. culta REHDER) There are few stone cells among the fruits, the quality is the best and the color tone is pale,
Since it has a high water content, it is the most suitable variety for fruit juice drinks, and in the largest production area of pears in the 20th century, there was a strong desire to create a method for producing natural pear juice that can effectively use this special fruit as a fruit juice drink. Of.

[0010]

SUMMARY OF THE INVENTION The present invention solves the above drawbacks by providing a pear fruit crushing processing apparatus, a juice processing apparatus, a fruit juice preparation apparatus, an instantaneous sterilization apparatus, and an enzyme-free apparatus which are provided with a supply port. A method for producing natural pear juice carried out in an airtight device, which is air-tightly connected to an active gas supply device through an inlet pipe, wherein the enzyme-inert gas supply device is provided in the airtight device. After injecting more enzyme inert gas to replace the air in the device and filling it, pear fruit that has not been peeled or core-removed and maintained in a low temperature range of 20 ° C or less is fed from the supply port to make it airtight. Supply state of enzyme inert gas in
While maintaining a low temperature range of 20 ℃ or less, the pear fruit is transferred to a crushing processing device, a squeezing processing device, a fruit juice preparation device and an instantaneous sterilization device, and a low temperature range of 20 ℃ or less and To eliminate the above-mentioned conventional drawbacks by providing a method for producing natural pear juice, which comprises a process for crushing and squeezing pear fruits in an oxidase-inert gas atmosphere, a juice preparation process, and an instant sterilization process. It was successful.

That is, as a result of diligent research conducted by the present inventor, the whole pear fruit having a ripe branch end is not peeled and coreless, and the activity of the whole enzyme in an enzyme-inert gas atmosphere and the activity of an oxidase reaction is decreased to 20 ° C. or lower. Crush the pear fruit while maintaining the temperature range
It was discovered that by transferring from the juice extraction process to the fruit juice preparation and instant sterilization process, a stone cell separation process is not required, and pear natural fruit juice can be produced without browning of pear fruits and loss of aroma.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION A method for producing natural pear juice using unheated juice according to the present invention will be described below with reference to the drawings. The raw pear fruit used in the present invention is preferably a fruit having a high sugar content and a rich aroma and having a ripe end of a branch to produce a fruit juice drink of high quality. Pear fruit with ripe branches is 10 ℃
Refrigerate at the following low temperature, and immediately before fruit juice production, wash in cold water with a water temperature of 23 ° C or less to a low temperature of 20 ° C or less, and enclose and replace the oxidase-inert gas as shown in Fig. 1. The pear juice is produced by supplying it to the airtight device (1) installed.

FIG. 1 is an overall schematic view showing an embodiment of an airtight device (1) used in the method for producing natural pear juice according to the present invention, in which (2) is a supply port and (3) ) Is a crushing treatment device, (4) is a squeezing treatment device, (5) is a fruit juice preparation device having a cooling function (5b), (6) is an instantaneous sterilization device, and (7) is an enzyme inert gas supply device. , Inlet pipe (2a), (3a), (4
a), (5a), and (7a) are connected in an airtight and appropriate manner, and the air bleeding valve (8b) is provided at one end of the juice processing device (4).
This is an airtight device in which an air bleeding structure inside the device is configured via a pipe (8a). This airtight device is not limited to that shown in FIG. 1, and any device can be used as long as it is a device in which the above-mentioned processing devices are connected in an airtight manner.

Nitrogen gas is preferable as the enzyme inert gas, but it is not particularly limited and any gas can be used as long as it does not activate the reaction of the oxidase.

The raw pear fruit is continuously fed to the feed port (2). The supply port (2) having the rotary supply structure (2b) is convenient in the manufacturing process, but it is not particularly limited, and air is not mixed in during the process, and the enzyme in the device is not mixed. Any structure is suitable as long as it can continuously supply fruits while maintaining an active gas atmosphere. In the present invention, the reason why pear juice is produced under an enzyme-inert gas atmosphere is that oxidase (polyphenol oxidase), which is abundantly contained in pear fruits, is used.
This is because it suppresses the activity of and the browning of the pear juice is prevented.
Furthermore, the pear fruit is crushed, squeezed, and prepared in a low temperature range of 20 ° C. or lower where the activity of oxidase is reduced, and a fresh natural pear fruit juice can be obtained.

The raw pear fruit is supplied to the crushing treatment device (3) through the above-mentioned supply port (2), and the crushing treatment is performed in a raw state without being heated in an enzyme-inert gas atmosphere.
For crushing the raw pear fruit, for example, it is suitable to use a micrograter, and the crushed particle size can be freely changed depending on the screen pore size, and preferably 15 to 20 m / m 2. The crushed crude juice is transferred to the juice processing device (4) and is immediately juiced. As the juice extractor, an extrusion type such as a juice extractor or a screw finisher is suitable, but more preferably, as shown in the figure, a cylinder (screen) (4b) that is a pore in the juice extractor and rapidly rotates inside thereof. With a screw (4c), which has a structure that gradually narrows toward the direction of travel, the juice residue discharge port (4d) is prepared by a pressure ring, shut off from the outside air by the cake residue after juice extraction, A device that constitutes a closed line is desirable. This crushing processing device (3), juice processing device (4)
During the process, the enzyme inert gas is supplied from the enzyme inert gas supply device (7) through the gas control valve (7b). The active gas inflow is a blow pressure of 0.2 to 0.3 Kg / cm ² , and a blow flow rate of 9 to 10.
The condition of liter / min. Is optimum. Shredding equipment (3)
During the process in the squeezing treatment apparatus (4), the amount of dissolved oxygen in the squeezing liquid is 0 because the enzyme inactive gas inflow is maintained as described above.

The pear juice obtained by the juice extractor (4) can be passed through the extract juice extractor (4) and the inlet pipe (4) without the conventional steps of ripening, back straining and stone cell separation. It is automatically transferred to the fruit juice preparation device (5) having a cooling function (5b) connected through 4a) and kept at 20 ° C or lower. Cooling function (5b)
The pear juice transferred to the fruit juice preparation device (5) having
The sugar acid ratio is adjusted as necessary in order to maintain the quality of the squeezed juice at a low temperature range of 20 ° C or lower where the activity of oxidase decreases. As described above, in the present invention, pear juice production, in particular, pear juice squeezing step, which has not been performed conventionally in the ripening, back straining, and stone cell separation steps, is performed without heating to leave the raw air (oxygen). ) Is crushed and squeezed without contact with), it does not cause heat denaturation due to high temperature and long time ripening or high speed rotation during stone cell separation. As a result, no browning of the juice due to oxidase and no odor of cooking flavor (potato odor) were observed during the production of pear juice, and stone cells, which have been conventionally considered to be one of the causes of the complexity of the processing step in the production of pear juice. It is possible to obtain pear natural fruit juice from the raw pear fruit without performing the separation step.

The prepared fruit juice is immediately connected to the instantaneous sterilization device through the feed pipe (5a) and the fruit juice feed pump (5c).
It is sent to (6) and the microbes are sterilized. It is preferable that the instant sterilizer (6) is preheated by passing hot water before sending the prepared juice. This instant sterilization process is temperature
It is performed instantaneously under heating conditions of 95 to 98 ℃ for 20 to 30 seconds. The process until it is transferred to the instant sterilizer (6) is carried out in an atmosphere of oxidase-inert gas, and the pear fruit or juice is processed in a low temperature range of 20 ° C or less, so it is contained in the pulp. The reaction of the resulting oxidase is not activated and thus the phenomenon of browning does not occur. Further, in the instant sterilizer (6), the instant sterilization is performed rapidly under the condition of the temperature of 95 to 98 ° C. for 20 to 30 seconds, so that the oxidase loses its activity, and the browning phenomenon of fruit juice does not occur thereafter. That is, in the present invention, the fruit is crushed, squeezed, and juice is prepared while maintaining a temperature range in which the reaction of the oxidase is not activated, and instantaneous sterilization for the purpose of sterilizing microorganisms and the like is carried out while maintaining this atmosphere. Since this is carried out rapidly, fruit juice can be obtained without the action of oxidase contained in the pulp. Moreover, the two-step sterilization process that has been performed in the past, that is, the primary sterilization process for the purpose of deactivating the oxidase and the secondary sterilization process for the purpose of sterilizing microorganisms etc. is not adopted, and the enzyme inert gas atmosphere is maintained. Since the juice is directly transferred to the microbial sterilization step in this state, the production process of fruit juice can be made more efficient, and even when juice from weakly aromatic fruits is obtained, juice that maintains the natural aroma of the fruits is obtained. be able to.

After completion of the step in the instant sterilization device (6), the obtained pear juice is delivered from the airtight device (1) through the pear juice delivery pipe (6a), immediately filled in the container, and stepwise. Cool to 20 ° C or below and store as 100% natural pear juice. In addition, during the process in the instantaneous sterilizer (6),
The juice that does not reach 98 ℃) is cooled by the juice switching valve (6c).
Transferred to (9), immediately cooled to a temperature below 35 ° C,
It shall be returned to another juice receiving tank via (9a).

As described above, in the method for producing natural pear juice according to the present invention, the raw material pear fruit is supplied, the crushing process to the sterilization process are all carried out under an enzyme-inert gas atmosphere, and the pear fruit is 20 ° C. or lower. The activity of the oxidase reaction contained in the pulp is reduced because it is processed in the low temperature range of, and the pear juice is removed without the action of oxidase because the activation is lost by the sterilization in the instant sterilizer. It can be manufactured.

[0021]

[Test Examples] The effects of the method for producing natural pear juice according to the present invention will be further clarified by the following test examples.

[0022]

[Test Example 1] Pear fruit juice was produced from the 20th century pears according to Examples and Comparative Examples using ripe 20th century pears as raw pear fruits. A sensory test was conducted by a panel of 10 housewives using the obtained pear juice. The results are shown in Table 1.

[0023]

[Example 1] The raw pear fruit is brought to a low temperature (20 ° C or lower),
A pear fruit crushing / squeezing treatment device provided with a supply port having a rotary feeder structure, a fruit juice preparation device, and a sterilizing device are connected to each other via an inlet pipe, and the crushing / squeezing treatment device It is supplied to a supply port in an airtight device that is connected to a nitrogen supply device through a valve and a pipe at one end, and is crushed and squeezed under a nitrogen atmosphere to heat for enzyme deactivation and sterilization. Sterilization was performed at a temperature of 95 to 98 ° C for 20 to 30 seconds to obtain natural pear juice.

[0024]

[Comparative Example 1] After washing the raw pear fruit, it was crushed with a micrograter and then boiled for 2 to 3 minutes at a temperature of 93 to 95 ° C.
After straining this boiled product, stone cells are separated by centrifugation with atomization function, and after juice preparation and homogenization, the sterilization process is performed at a temperature.
The natural pear juice was obtained at 95 to 98 ° C for 20 to 30 seconds.

[0025]

[Comparative Example 2] After washing the raw pear fruit, the pear fruit was crushed and squeezed in a device filled with nitrogen gas, and then juice was prepared at a temperature of 90 to 95 ° C for the purpose of deactivating the enzyme. Heat for 5-10 seconds, then 5-10 at 90-95 ℃ for sterilization.
Second heating was performed to obtain natural pear juice.

The pear juice prepared in this test example was prepared, filled and cooled in the same manner.

[0027]

[Table 1]

[0028]

As described above in detail, according to the present invention, the pear fruit crushing processing apparatus, the juice processing apparatus, the fruit juice preparation apparatus, the instant sterilization apparatus, and the enzyme inert gas supply apparatus, which are provided with the supply ports, are respectively fed. A method for producing natural pear juice, which is carried out in an airtight device which is air-tightly connected through an inlet pipe, wherein an enzyme-inert gas is introduced from an enzyme-inert gas supply device into the airtight device. After the air inside the device has been replaced and filled, the pear fruit that has not been subjected to peeling and core removal and has been maintained at a low temperature range of 20 ° C or less is fed from the supply port, and the enzyme inert gas inside the airtight device is fed. The pear fruit is transferred to a crushing processing device, a squeezing processing device, a fruit juice preparation device, and an instantaneous sterilization device while maintaining a supply state and a low temperature range of 20 ° C. or less, and a low temperature of 20 ° C. or less. Crushing of pear fruit in the temperature range and in an oxidase-inert gas atmosphere Since a method for producing pear natural fruit juice comprising the juice process and juice preparation step and flash pasteurization process has the following advantages.

That is, since the steps from supply of raw pear fruits to production of pear juice and storage are all carried out in a low temperature range, generation of heating odors, deterioration of quality such as discoloration and browning are prevented, and natural production is prevented. It is possible to obtain pear juice having an excellent aroma and quality as it is. Further, compared to other fruits, it has less fragrance, and it becomes possible to produce pear natural fruit juice which could not be obtained in the past, which required the addition of a slight amount of fragrance due to the change of aroma during the production process. Furthermore, the pear juice production method in the present invention is characterized in that it is performed from a crushing / squeezing treatment step, a juice preparation step and a sterilization step,
It can be seen that the manufacturing process is considerably simplified and excellent in productivity as compared with the conventional manufacturing process.

[Brief description of drawings]

FIG. 1 is an overall schematic diagram showing an embodiment of a pear juice manufacturing apparatus used in the present invention.

[Explanation of symbols]

 1 Airtightness device 2 Supply port 3 Fruit crushing processing device 4 Juice processing device 5 Fruit juice preparation device 6 Instant sterilization device 7 Enzyme inert gas supply device 2a Inlet pipe 3a Inlet pipe 4a Inlet pipe 5a Inlet pipe 7a Infeed Immigration

Claims (1)

[Claims] 1. An apparatus for crushing pear fruit, which is provided with a supply port, a juice processing apparatus, a fruit juice preparation apparatus, an instantaneous sterilization apparatus, and an enzyme-inert gas supply apparatus, which are hermetically sealed via respective inlet pipes. A method for producing natural pear juice carried out in an airtight device which is connected in communication, wherein an enzyme inert gas is introduced from an enzyme inert gas supply device into the airtight device to replace the air in the device. After filling, pear fruit that had not been peeled or core-removed and was maintained at a low temperature range of 20 ° C or lower was fed from the supply port, and the enzyme inert gas supply state in the airtight device and low of 20 ° C or lower The pear fruit is transferred to a crushing treatment device, a squeezing treatment device, a fruit juice preparation device, and an instantaneous sterilization device while maintaining the temperature region, and the low temperature region of 20 ° C. or lower and an oxidase-inert gas The process of crushing and squeezing pear fruits and the process of preparing fruit juice in an atmosphere A method for producing natural pear juice, which comprises an instant sterilization process.