JPS595268B2 - Method for producing proteinaceous fruit juice - Google Patents
Method for producing proteinaceous fruit juiceInfo
- Publication number
- JPS595268B2 JPS595268B2 JP52076721A JP7672177A JPS595268B2 JP S595268 B2 JPS595268 B2 JP S595268B2 JP 52076721 A JP52076721 A JP 52076721A JP 7672177 A JP7672177 A JP 7672177A JP S595268 B2 JPS595268 B2 JP S595268B2
- Authority
- JP
- Japan
- Prior art keywords
- fruit juice
- proteinaceous
- juice
- protein
- producing proteinaceous
- 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
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は蛋白質性材料を含有した果汁飲料又は果肉を含
んだ果汁飲料を製造する方法である。DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing a fruit juice beverage containing proteinaceous materials or fruit pulp.
果肉ピユーレ−又はペクチンを多く含んだ果汁には有機
酸が多（含有されているからこれに直に蛋白質性材料を
混合すると蛋白質が急速に分離沈澱するのであって飲料
として不適当である。Pulp piure or fruit juice containing a large amount of pectin contains a large amount of organic acids, so if a proteinaceous material is directly mixed with it, the protein will rapidly separate and precipitate, making it unsuitable for use as a beverage.
この事実に鑑み本願発明者は研究の結果この問題点を解
決したのであって、先づ蛋白質性材料と果汁を混合させ
ることによって急速に蛋白質の凝集沈澱な起こさせ、こ
の武澱物を含む液を均質機等により微細化したのちこれ
に加えて果肉ピユーレ−又はペクチンを比較的多く含む
果汁を適量混合することにより蛋白質性材料と果汁又は
果肉との混合飲料の製造を可能ならしめたのである。In view of this fact, the inventor of the present application solved this problem as a result of research. First, by mixing a proteinaceous material and fruit juice, protein coagulation and sedimentation was rapidly caused, and a liquid containing this starch material was dissolved. By using a homogenizer or the like to pulverize the material and then adding an appropriate amount of pulp piure or fruit juice containing a relatively large amount of pectin, it became possible to produce a mixed drink containing proteinaceous materials and fruit juice or pulp. .
本方法によれば果汁のペクチン質による粘性を利用して
、起り易い蛋白質の凝集分離を生じない飲料が得られる
のであって果実独特の香味や色調を有し栄養分に富む保
健上有効な製品ができる。According to this method, by utilizing the viscosity of fruit juice due to its pectin content, it is possible to obtain a beverage that does not cause the aggregation and separation of proteins that tends to occur, and it is a health-effective product that has the unique flavor and color of fruit and is rich in nutrients. can.
本方法に於て用いる蛋白質性材料として大豆蛋白質のよ
うな植物性蛋白質、カゼイン又は乳漿蛋白のようなミル
クから得られる蛋白質、卵から得られるアルブミンのよ
うな動物性蛋白質又はこれらの混合物が用いられるが特
に乳蛋白や大豆蛋白は良適である。The proteinaceous material used in this method may be a vegetable protein such as soybean protein, a protein obtained from milk such as casein or whey protein, an animal protein such as albumin obtained from eggs, or a mixture thereof. Milk protein and soybean protein are particularly suitable.
果実としては温州みかん、夏みかんなどの柑橘類又はぶ
どう、りんご、桃、パインアップルなど広く用いられる
。Fruits widely used include citrus fruits such as Satsuma mandarin oranges and summer mandarin oranges, or grapes, apples, peaches, and pineapples.
又従来廃棄されていは果実のパルプの使用も可能である
。It is also possible to use fruit pulp, which has traditionally been discarded.
例えば柑橘加工産業に於てみかんの滓汁後に残る５０％
近い廃棄粕を回収利用し再使用できる。For example, in the citrus processing industry, the 50% remaining after mandarin juice is
Nearby waste residue can be collected and reused.
蛋白質性材料と果汁との混合物のＰＨは３．５〜４．２
のものが好適であるが、このような適度の酸度は混合す
る果汁に含まれる各種有機酸によって得られ、若し酸度
不足の場合はクエン酸、りんご酸、酒石酸、こはく酸、
フマール酸などの有機酸の単独液又は混合液を添加する
ことにより所定ＯＰＨ域を得ることができる。The pH of the mixture of proteinaceous material and fruit juice is 3.5 to 4.2
However, such moderate acidity can be obtained by using various organic acids contained in the fruit juice to be mixed.If the acidity is insufficient, citric acid, malic acid, tartaric acid, succinic acid,
A predetermined OPH range can be obtained by adding a single liquid or a mixed liquid of an organic acid such as fumaric acid.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例 ■
（重量比）
温州みかん果汁 ３４０温州みかん
ピユーレ ３００脱脂乳
３００砂糖
５９オレンジ香料 １
あらかじめ砂糖を添加して加熱した脱脂乳に温州みかん
果汁を混合して乳蛋白を凝集沈澱させ、この沈澱物を含
む液を均質機にかげて完全に微細化させ、これに温州み
かんピユーレ−を加えて均質化し、次に少量の香料を加
えたのち常法によって加熱殺菌して備品とする。Example ■ (Weight ratio) Unshiu mandarin juice 340 Unshiu mandarin puree 300 Skimmed milk
300 sugar
59 orange flavor 1
Unfattened mandarin juice is mixed with skimmed milk that has been heated with sugar added in advance to coagulate and precipitate the milk proteins, and the liquid containing this precipitate is passed through a homogenizer to be completely pulverized. The mixture is then homogenized, a small amount of fragrance is added, and the mixture is heated and sterilized using a conventional method to prepare supplies.
実施例 ■
重量比
温州みかん果汁 ４５０脱脂乳
３００温州みかんピユーレ−
１００
・ 砂糖 ７４柑橘ペ
クチン ５オレンジ香料
１加熱した脱脂乳に温州みかん
果汁を混合して乳蛋白を凝集沈澱させ、この沈澱物を含
む液を均等機にかけて完全に微細化させる。Example ■ Weight ratio Satsuma mandarin juice 450 skimmed milk
300 Unshu Mikan Piure
100 ・Sugar 74 Citrus pectin 5 Orange flavoring
1. Mix Satsuma mandarin juice with heated skim milk to coagulate and precipitate milk proteins, and apply the liquid containing this precipitate to a homogenizer to completely pulverize it.
これとは別にペクチンと砂糖を混合し７０グの水に溶解
させ、これに温州みかんピユーレ−を加えて均質化させ
たものをつ（す、上記両者を混合し少量のオレンジ香料
を加えたのち常法により加熱殺菌して備品とする。Separately, mix pectin and sugar, dissolve in 70g of water, add Unshu mandarin orange piure to this, and homogenize. Heat sterilize it using conventional methods and use it as equipment.
蛋白質性果汁飲料の凝集状態を示す表
上記表により、実施例■、■とも２０℃の貯蔵３ケ月後
の製品は凝集沈澱が全く認められず風味や色調が良好で
あり又２０℃、３８℃の貯蔵６ケ月後の製品も殆ど沈澱
が認められず風味色調の良好なものが得られることがわ
かる。Table showing the state of aggregation of proteinaceous fruit juice drinks According to the above table, in both Examples 1 and 2, after 3 months of storage at 20°C, no agglomerated sediment was observed and the flavor and color were good. It can be seen that after 6 months of storage, almost no sediment was observed in the product, and a product with good flavor and color tone was obtained.
Claims (1)
含む液を微細化したのちこれに果肉ピユーレ−又はペク
チンを比較的多く含む果汁を混和することを特徴とする
蛋白質性果汁の製造法。1. A method for producing proteinaceous fruit juice, which comprises pulverizing a liquid containing a precipitate produced by mixing a proteinaceous material and fruit juice, and then mixing it with fruit juice containing a relatively large amount of pulp piure or pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52076721A JPS595268B2 (en) | 1977-06-27 | 1977-06-27 | Method for producing proteinaceous fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP52076721A JPS595268B2 (en) | 1977-06-27 | 1977-06-27 | Method for producing proteinaceous fruit juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5411267A JPS5411267A (en) | 1979-01-27 |
| JPS595268B2 true JPS595268B2 (en) | 1984-02-03 |
Family
ID=13613420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP52076721A Expired JPS595268B2 (en) | 1977-06-27 | 1977-06-27 | Method for producing proteinaceous fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS595268B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5659438A (en) * | 1979-10-18 | 1981-05-22 | Toshiba Corp | Cathode ray tube for correcting photometric and colorimetric device |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5219343B2 (en) * | 1973-06-01 | 1977-05-27 |
-
1977
- 1977-06-27 JP JP52076721A patent/JPS595268B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5411267A (en) | 1979-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4212893A (en) | Acidified whole milk beverage and method of preparation | |
| US4078092A (en) | Apple juice compositions and milk-apple juice drink containing such compositions | |
| JP2510435B2 (en) | Acid milk drink and method for producing the same | |
| JP3903357B2 (en) | Acidic milk beverage with turbidity | |
| CN104430900B (en) | A kind of peanut dairy products and preparation method thereof | |
| CN103947765A (en) | Fruit juice cheese beverage and preparation method thereof | |
| US3174865A (en) | Process for preparing a fruit and milk beverage | |
| EP0384816A2 (en) | Cheese containing beverage | |
| JPS60256372A (en) | Production of acidic protein drink | |
| JP6247736B1 (en) | Method for producing deacidified tomato juice, method for reducing gummy taste of tomato-containing beverage, and method for producing tomato-containing beverage | |
| JPS5928374B2 (en) | How to mix cheese and fruit juices | |
| SU1648971A1 (en) | Process for making aerated wines | |
| RU2005103485A (en) | Fat-free dairy food product and method of its preparation | |
| EP0273485A2 (en) | A process for preparing a raw material for human food; human food; a process for preparing a pharmaceutical composition | |
| RU2489892C1 (en) | Method for production of milk-and-fruit beverage | |
| JPH0614709A (en) | Method for producing fruit juice lactic acid beverage containing coconut fruit juice | |
| JPS56151479A (en) | O/w type emulsified composition having acidity | |
| WO2003092393A1 (en) | Process for preparing functional beverage with omega-3 fatty acids | |
| DE69312469T2 (en) | Fresh, creamy spread containing fruit and process for its preparation | |
| JPS61271978A (en) | Drink | |
| JPS60203169A (en) | Preparation of sesame emulsion | |
| RU2290821C2 (en) | Method for beverage production from milky whey | |
| JPS5937067B2 (en) | Method for producing fruit drink with cheese | |
| RU2609974C1 (en) | Method for production of alcohol-free bewerage "gurzuf evening" | |
| JPH0343059A (en) | Mayonnaise-like food and its production |