JPS6054654A - Production of japanese plum essence free from organic acids and salt from its pickling solution - Google Patents
Production of japanese plum essence free from organic acids and salt from its pickling solutionInfo
- Publication number
- JPS6054654A JPS6054654A JP58164013A JP16401383A JPS6054654A JP S6054654 A JPS6054654 A JP S6054654A JP 58164013 A JP58164013 A JP 58164013A JP 16401383 A JP16401383 A JP 16401383A JP S6054654 A JPS6054654 A JP S6054654A
- Authority
- JP
- Japan
- Prior art keywords
- salt
- adsorption
- plum juice
- organic acids
- adsorption resin
- 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.)
- Granted
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 23
- 150000007524 organic acids Chemical class 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000005985 organic acids Nutrition 0.000 title claims abstract description 11
- 240000005049 Prunus salicina Species 0.000 title abstract 4
- 235000009018 li Nutrition 0.000 title abstract 4
- 238000005554 pickling Methods 0.000 title abstract 3
- 238000001179 sorption measurement Methods 0.000 claims abstract description 44
- 239000011347 resin Substances 0.000 claims abstract description 34
- 229920005989 resin Polymers 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000001054 red pigment Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 37
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- 235000021018 plums Nutrition 0.000 abstract description 5
- 239000003513 alkali Substances 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 39
- 235000019441 ethanol Nutrition 0.000 description 18
- 239000007788 liquid Substances 0.000 description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 7
- 238000010828 elution Methods 0.000 description 7
- 239000001630 malic acid Substances 0.000 description 7
- 235000011090 malic acid Nutrition 0.000 description 7
- 238000001914 filtration Methods 0.000 description 5
- 238000005339 levitation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 4
- 239000003463 adsorbent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 3
- 239000001354 calcium citrate Substances 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 235000013337 tricalcium citrate Nutrition 0.000 description 3
- MYRTYDVEIRVNKP-UHFFFAOYSA-N 1,2-Divinylbenzene Chemical compound C=CC1=CC=CC=C1C=C MYRTYDVEIRVNKP-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229920001577 copolymer Polymers 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000258147 Echinus Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011635 calcium salts of citric acid Substances 0.000 description 1
- 235000019842 calcium salts of citric acid Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012156 elution solvent Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000003014 ion exchange membrane Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- -1 methanol-μ Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001044 red dye Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は有機酸及び食塩を含まない漬梅汁エキスの製造
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing pickled plum juice extract free of organic acids and salt.
漬梅汁は、梅干の製造終了後、６干をとり出した後に残
される漬汁である。漬梅汁あ特徴は食塩の含有量が大き
く、強酸性であるという点である。Pickled plum juice is the pickled juice that remains after the production of pickled plums is completed and the six pickled plums are taken out. Pickled plum juice is characterized by its high salt content and strong acidity.
従って１）食料品にならない。２）放棄不可能である。Therefore, 1) it cannot be used as a food item. 2) Not renounceable.
５）生物処理ができないため放流できない。４）多量が
排出される。など多くの問題点をもつと共に利用もほと
んどなされていない。現在は天然物志向の風潮が強く、
梅干に聞達する提本も、例えば、１）特公昭５１−３２
７０７ （特開昭４［１−３５０６４）新規梅干エキス
の製造方法、２）特公昭５７−２４１０３（特開昭５０
−１３８２１６８ ）天然梅酸味料の製造法にみられる
。5) Cannot be discharged as biological treatment is not possible. 4) A large amount is excreted. It has many problems and is hardly used. Currently, there is a strong trend towards natural products,
There are also books that speak to Umeboshi, such as 1) Tokuko Sho 51-32.
707 (Unexamined Japanese Patent Publication No. 4 [1-35064) Novel method for producing umeboshi extract, 2) Unexamined Japanese Patent Publication No. 57-24103 (Unexamined Japanese Patent Publication No. 1973-1989)
-1382168) Seen in the manufacturing method of natural plum sour agent.
以上のうちまず、１）は、蒸留によって水分を除去して
ｎ組ｊ液をつくシ、アルコールを加えて、溶かし不溶分
をｊ／Ｊ別後°、該含水アルコール溶液を濃縮すること
を特徴とする梅干エキスの製造法である。次に２）は、
イオン交換膜を使用し香気及びエキスを濃縮保持せしめ
ながら含有塩分を除去せしめることを特徴とする香気性
天然梅酸味料の製造法である。Of the above, first, 1) is characterized by removing water by distillation to form a liquid, adding alcohol, separating the dissolved and insoluble components by J/J, and then concentrating the hydroalcoholic solution. This is a method for producing umeboshi extract. Next, 2) is
This is a method for producing an aromatic natural plum sour agent, which is characterized by using an ion exchange membrane to remove the salt content while concentrating and retaining the aroma and extract.
発明者は漬ね汁とは、［高食塩ざＬ度、高酸性下、常温
にて長期間を要して梅の実から得られた抽出液であって
、貴重な有効成分を多量含有するものである。一方、梅
干の主成分は粗繊維であって、有効成分の大部分が漬梅
汁へ溶出した残渣である。ｊとの観点から、漬梅汁こそ
加工方法を検討すれば、優れた食品となしうると考えた
。The inventor explains that pickle juice is an extract obtained from plum fruits over a long period of time under high salt content, high acidity, and room temperature, and contains a large amount of valuable active ingredients. It is something. On the other hand, the main component of pickled plums is crude fiber, and most of the active ingredients are residues dissolved into pickled plum juice. From the viewpoint of J, I thought that pickled plum juice could be made into an excellent food by considering the processing method.
前記した従来の２法に共通する点は、食塩等の不要な成
分をとシだすために多量の熱又は電気エネ）Ｌｙヤギ−
消費することである。What the two conventional methods described above have in common is that a large amount of heat or electrical energy is required to remove unnecessary ingredients such as salt.
It is about consuming.
本発明は漬梅汁からまず有効成分のみを吸貯樹脂に吸着
堆積させてゆき、不要な成分例えば食塩及び水などは吸
着させずに、何らの手段を加えることなくそのまま系外
へ分踵するものであって、前記従来法とは発想を異にす
るものである。The present invention first adsorbs and deposits only the active ingredients from the pickled plum juice onto a storage resin, and leaves the system as is without adsorbing unnecessary ingredients such as salt and water, without adding any means. The concept is different from that of the conventional method.
即ち本発明は、漬梅汁を吸着樹脂で処理し、有機酸及び
食塩を非吸着成分として除去し
た後、前記吸着樹脂に氷、アルコール水溶液又は弱アル
カリ水溶液を加えて、吸着樹脂中から、赤色色素を含有
する吸着成分を溶出させることを特徴とする、有機酸及
び食塩を含まない漬梅汁エキスの製造法を提供するも°
のである。That is, in the present invention, pickled plum juice is treated with an adsorption resin to remove organic acids and salt as non-adsorbed components, and then ice, an alcohol aqueous solution or a weak alkali aqueous solution is added to the adsorption resin, and red pigment is extracted from the adsorption resin. Provided is a method for producing pickled plum juice extract free of organic acids and salt, characterized by eluting adsorbed components containing
It is.
ｆｆ栴汁の特徴の第一は１６〜２５％という高濃度の食
塩を含んでいる点で、ある。第二に、ｐＨが１〜２であ
って強い酸性を呈し多量の有機酸を含有しているという
点である。成分はクエン酸とリンゴ酸が主成分でクエン
酸４．ｓｔｊ、リンゴ酸０．８チである。The first characteristic of ff samurai soup is that it contains a high concentration of salt of 16 to 25%. Second, it has a pH of 1 to 2, is strongly acidic, and contains a large amount of organic acid. The main ingredients are citric acid and malic acid, and citric acid 4. stj, 0.8% malic acid.
他の有機酸は酢酸、乳酸などであるが極めて値かである
。第三は蛋白質、脂質、糖質、アミノ酸、無機塩、及び
色素などいずれをも僅かずつ含有しているという点であ
る。、第四は梅干以上の芳香を帯び長期に渉シ安定な点
である。との様に優れた諸点をもちながら利用されなか
ったのは、食塩が高濃度であったためと思われる。Other organic acids such as acetic acid and lactic acid are extremely valuable. Third, it contains small amounts of proteins, lipids, carbohydrates, amino acids, inorganic salts, and pigments. The fourth is that it has a more aromatic aroma than umeboshi and is stable over a long period of time. Despite its many excellent features, it was not used, probably because it contained a high concentration of salt.
吸着樹脂は巨大網状構造をもった合成吸着剤例えばアン
バーライｌ−ＸＡＤ （ローム・アンド・ハーフ社製）
、ダイヤ樹脂ＨＰ（三菱化成製）の各種のものが使用で
きる。これらにはスチレンとジビニルベンゼンの共重合
体あるいはアクリル酸エヌテル共重合体などがあり、多
孔性で大きな表面積をもつ。孔径、表面積及び密度の種
々異るものが市販されている。漬梅汁はこれら吸着樹脂
を膨潤したものに接触させると食塩、クエン酸の様に分
子量の小さい成分は吸着しない。The adsorption resin is a synthetic adsorbent with a giant network structure, such as Amberly I-XAD (manufactured by Rohm & Half).
, Diamond Resin HP (manufactured by Mitsubishi Kasei) can be used. These include copolymers of styrene and divinylbenzene or acrylate copolymers, which are porous and have large surface areas. They are commercially available with different pore sizes, surface areas and densities. When pickled plum juice is brought into contact with swollen adsorption resins, components with small molecular weights such as salt and citric acid will not be adsorbed.
漬梅汁を吸着樹脂に接触させる方法はパッチ式でもカラ
ム式でもいづれによっても良いが、漬梅汁の食塩濃度が
大でらるから密度の小さい吸着樹脂は液面へ浮上するこ
とがおる。カラム式の場合は水に膨潤させた吸着樹脂を
詰めたカラムをつくシカラム上部へ漬梅汁を送ればよい
。流出液は食塩及びクエン酸などを含有する無色の液で
あるがカラムは種々の成分が吸着して着色する。パッチ
式の場合は漬梅汁を入れた借へ吸着樹脂を入れ、攪拌し
て吸着せしめる。吸着後の液は無色である。The method of contacting the pickled plum juice with the adsorption resin may be either a patch method or a column method, but since the salt concentration of the pickled plum juice is high, the adsorption resin with a low density may float to the surface of the liquid. In the case of a column type, the pickled plum juice can be sent to the top of the column, which is filled with an adsorption resin swollen in water. The effluent is a colorless liquid containing salt, citric acid, etc., but the column is colored by adsorption of various components. In the case of the patch type, put the adsorbent resin into the container containing the pickled plum juice and stir to make it adsorb. The liquid after adsorption is colorless.
吸着後カラム式の場合は少量の水で洗い非吸着成分を流
出させる。パッチ式では傾注して樹脂とわけるかろ別す
るなどしてわけ少量の水で洗い付着している非吸着成分
を除去する。After adsorption, in the case of a column type, wash with a small amount of water to flush out non-adsorbed components. In the patch type, non-adsorbed components are removed by pouring or filtering to separate from the resin and washing with a small amount of water.
吸着後の樹脂から吸着成分を溶出するには水又はアルコ
ール水溶液又は弱アルカリ水溶液を使用する。吸着樹脂
の種類によシ溶出溶媒の性状は選択すべきであシ、水で
溶出できるものとできないものなどがある。溶出液量は
なるべく少量ですむ様な液を選択する方が得策であるの
はいうまでもない。アルコール、エチルアルコール、
ｓｉｔ、ｎ類などが良い。他のアルコール例えばメタノ
−μ、７” ０ ／＜ノール、ブタノールなどでも溶出
は可能であるが、そのまま食品とするには好ましくない
。Water, an alcohol aqueous solution, or a weak alkaline aqueous solution is used to elute the adsorbed component from the resin after adsorption. The properties of the elution solvent should be selected depending on the type of adsorption resin; some can be eluted with water and others cannot. It goes without saying that it is better to select an eluate that requires as little volume as possible. alcohol, ethyl alcohol,
Sit, n class etc. are good. Although elution is possible with other alcohols such as methanol-μ, 7''0/<nol, butanol, etc., it is not preferable to use it as a food product as it is.
この他弱アルカリ水溶液も可能である。ただし食品とす
ることを前提とするので水酸化ナトリウムが最も望まし
い。溶出液はそのままでもよいが、濃縮を要するときは
減圧蒸留、常圧蒸留などで水又はアルコールを除去すれ
ばよい。吸着樹脂を使用するため溶出液には酸を含まな
いので耐酸性の蒸留装置の必要がない。In addition, a weak alkaline aqueous solution is also possible. However, since it is intended to be used as food, sodium hydroxide is most desirable. The eluate may be used as it is, but if concentration is required, water or alcohol may be removed by vacuum distillation, normal pressure distillation, etc. Because the adsorption resin is used, the eluate does not contain acid, so there is no need for an acid-resistant distillation device.
漬梅汁中の有機酸を不溶性のカルシウム塩となし漬梅汁
から有機酸を除去するという前処理を採用し、前処理後
の漬梅汁を吸着樹脂で処理する場合は予め滴定酸度を測
定しておき必要量のカルシウムを加えるべきである。有
機酸はほとんどクエン酸であって約２時間以上放置する
と結晶しはじめる。ｐＨは約４になシ結晶の生成が終れ
ばこれを除去して、残液を吸着処理へ移せばよい。クエ
ン酸のカルシウム塩は酸性で溶けるので用途によっては
、本発明の漬梅汁エキスに前記クエン酸カルシウムを加
え、その後酸性にして溶かし、利用に供することも可能
である。If a pretreatment is used to remove organic acids from pickled plum juice with insoluble calcium salts from pickled plum juice, and the pretreated pickled plum juice is treated with an adsorption resin, the titratable acidity should be measured in advance. The required amount of calcium should be added. The organic acid is mostly citric acid, which begins to crystallize if left for about 2 hours or more. The pH should be about 4. Once the crystals have finished forming, they can be removed and the remaining liquid can be transferred to adsorption treatment. Since the calcium salt of citric acid dissolves in acidity, depending on the use, it is possible to add the calcium citrate to the pickled plum juice extract of the present invention, and then make it acidic and dissolve it for use.
本発明方法の効果を実験例によって詳細に説明すれば次
の通りである
実験に使用した漬梅汁は第１表に示す性状のものである
第１表 漬梅汁の性状
固形分 ６１．６係
比 重 １．１７
ｐＨ１，２７
滴定酸度（クエン酸と【７て） ４．３ＷｐＨ７まで滴
定）色 赤
クエン酸 ４，４０％
リンゴ酸 ０，８０φ
食 塩 １６，０ ゾ。The effects of the method of the present invention can be explained in detail using experimental examples as follows.The pickled plum juice used in the experiment had the properties shown in Table 1.Table 1 Properties of pickled plum juice Solid content 61.6 Coefficient ratio Weight 1.17 pH 1.27 Titrated acidity (with citric acid [7%] 4.3W titrated to pH 7) Color Red Citric acid 4.40% Malic acid 0.80φ Salt 16.0 zo.
漬梅叶の有機酸組成を高速液体クロマトグラフィーで分
析するとクエン酸４．４０％、リンゴ酸０．８チであシ
、他の有機酸はごく僅かであった。クエン酸はカルシウ
ム塩として析出させるとその溶解度が中性では１８″Ｃ
において０．０８４９．２５′ｃでは０．０９５９であ
る。リンゴ酸は１８″”ＣＯ，９２１４，２５℃［１，
８５５２であるから理論的にはクエン酸はｆ’ｓとんど
沈澱し、リンゴ酸は約１ｇ以下が沈澱する。：１２１！
論量のＣａＯを加え沈澱を析出させるとｐＨ４，０とな
った。カルシウム塩の沈＃をろ別した液についても漬梅
汁の場合と同様に吸着樹脂処理を行った。ＯａＯで処理
した後の沈澱をろ別した液のクエン酸及びリンゴ酸の濃
度はそれぞれ０，８％及び０．６チであった。When the organic acid composition of pickled plum leaves was analyzed by high performance liquid chromatography, it was found to be 4.40% citric acid, 0.8% malic acid, and very little amount of other organic acids. When citric acid is precipitated as a calcium salt, its solubility is 18"C when it is neutral.
0.0849.25'c is 0.0959. Malic acid is 18""CO, 9214, 25℃ [1,
8552, theoretically most of the f's of citric acid will precipitate, and less than about 1 g of malic acid will precipitate. :121!
When a stoichiometric amount of CaO was added to precipitate, the pH became 4.0. The liquid obtained by filtering out the calcium salt precipitate was also treated with an adsorption resin in the same manner as in the case of pickled plum juice. The concentrations of citric acid and malic acid in the solution obtained by filtering the precipitate after treatment with OaO were 0.8% and 0.6%, respectively.
吸着樹脂の市販品にはロームアンドハース社のＸＡＤ・
−２、ＸＡＤ−４，ＸＡＤ−７があシ、又三菱樹脂のＨ
Ｐ−１０、ＨＰ−２０、ＨＰ−５０などがある。これら
について吸着の強弱を比較してみると第２表通シであっ
た。吸着する成分は極めて多種類のものであるから全成
分について分析することは不可能に近いので漬梅汁の特
徴である赤色の色素成分をもって吸着力を代表すること
とした。Commercially available adsorption resins include Rohm and Haas's XAD.
-2, XAD-4, XAD-7 Ash, and Mitsubishi Plastics H
There are P-10, HP-20, HP-50, etc. Comparing the strength of adsorption for these, it was found that the strength of adsorption was the same as that of the second table. Since there are so many different types of adsorbed components that it is almost impossible to analyze all of them, we decided to use the red pigment component, which is a characteristic of pickled plum juice, to represent the adsorption power.
吸着樹脂の気孔中の空気をメタノール、水の順で置換し
ても１６チ食塩水中では浮上するものと、この様な処理
をしないでも沈降するものがある。Even if the air in the pores of the adsorption resin is replaced with methanol and then water, some will float in the 16% saline solution, while others will settle even without such treatment.
浮上する吸着樹脂はバッチ式に使用すると便利であシ、
吸着後は処理液を槽の底から抜きとれば簡単に両者を分
離できる。一方沈降する吸着樹脂の場合はカラムをつく
ると便利である。なお、浮上する吸着樹脂でも上向式の
カラム即ち清梅液をカラム下部から通ずる方式であれば
カラムの使用は可能である。It is convenient to use the floating adsorbent resin in a batch manner.
After adsorption, the two can be easily separated by draining the processing liquid from the bottom of the tank. On the other hand, in the case of an adsorption resin that settles, it is convenient to create a column. Incidentally, even if the adsorption resin floats, it is possible to use an upward type column, that is, a column in which the liquid from the plums is passed from the bottom of the column.
ＸＡＤ−２浮上 弱 −−−
ＸＡＤ−４浮上 弱 −−
ＨＰ−１０浮 上 強 ３５％アルコールＨＰ−２０浮
上 強 ３５％アルコール°ａｐ−ｓｏ 浮上 弱
ＸＡＤ−７を水で膨潤させｓｓｆｆ陸直径ｔ８３Ｘ高さ
３１、５ａ１４のカラムとなし吸着性をつくった。XAD-2 levitation weak --- XAD-4 levitation weak --- HP-10 levitation strong 35% alcohol HP-20 levitation strong 35% alcohol °ap-so levitation weak We swell XAD-7 with water and ssff land diameter A column of t83x height 31, 5a14 and no adsorption property was created.
これへ漬梅汁１０００ＥｔをＳＶ＝３．４の条件で通過
させた。赤色の色素はすべて吸着されｆ（ｏ５５％アル
コール水溶液１ ３ ５ ｘｉで溶出し橙色ないし赤色
の色素区分を得た。溶出力を６０襲アルコールのときと
比較すると３５％アルコールの方は溶出力が大きかった
。カラムに吸着せず流出した区分すなわちＸＡＤ−７非
吸着成分は２４ｐ．４ｆであった。漬梅汁は１ｏｏｏＭ
ｌの固形分は６１６ｇであり溶出液の固形分は６０ｇで
あった。1000 Et of pickled plum juice was passed through this under the condition of SV=3.4. All the red pigments were adsorbed and eluted with 55% alcohol aqueous solution 1 3 5 xi to obtain orange to red pigments.Comparing the elution power with that of 60% alcohol, the elution power of 35% alcohol was lower. It was large.The fraction that did not adsorb to the column and flowed out, that is, the non-adsorbed component of XAD-7, was 24p.4f.The pickled plum juice was 1oooM
The solid content of 1 was 616 g, and the solid content of the eluate was 60 g.
ＨＰ−２０ １ｓ累（を水で膨潤し、これへ漬梅汁４ｏ
ゴを加えて吸着処理し、ろ過して非吸着成分を含む無色
透明の液及び洗液を得だ。ろ過してわけた吸着樹脂をと
り、３５チアルコールで溶出し赤色の吸着成分のアルコ
ール溶液を得た。溶出液の固形分は０、２ｇであった。Swell HP-20 1s with water and add 4o of pickled plum juice to it.
The mixture was adsorbed with water and filtered to obtain a colorless and transparent liquid containing non-adsorbed components and a washing liquid. The filtered and separated adsorption resin was collected and eluted with 35-thiol to obtain a red alcoholic solution of adsorbed components. The solid content of the eluate was 0.2 g.
溶出液のアルコール濃度と溶出の関係はアルコ−／Ｉ／
濃度が小さいときは，吸着バンドは大きくなるがアルコ
ール濃度を大きくすると吸着バンドは小さくなる。然し
純アルコールではほとんど流出しなくなる。従って３５
〜６０％が最もバンド幅が小さく適尚に濃縮された溶出
液が得られた。The relationship between the alcohol concentration of the eluate and elution is alcohol/I/
When the alcohol concentration is low, the adsorption band becomes large, but as the alcohol concentration increases, the adsorption band becomes small. However, pure alcohol hardly flows out. Therefore 35
~60% had the smallest band width and a suitably concentrated eluate was obtained.
次に本発明方法を実施例によって説明する。 ゛実施例
１゜
漬梅汁１ｉをＸＡＤ−７でつくったカラムφ１．８×３
５画に通過させ長さ７ｃｍの赤色の吸着バンドをつくっ
た。次いでイオン交換水を１００πを通じ洗滌し食塩及
びクエン酸の流出後続けてイオン交換水を通じ溶出した
。溶出液を濃縮し３５０πｌの赤色を帯びた梅の芳香を
もち、無塩、かつクエン酸を含有しない梅エキスを得た
。Next, the method of the present invention will be explained with reference to examples.゛Example 1゜ Pickled plum juice 1i made with XAD-7 Column φ1.8 x 3
A red adsorption band with a length of 7 cm was created by passing through 5 strokes. Next, the solution was washed with ion-exchanged water at 100π, and after the salt and citric acid had flowed out, it was eluted through ion-exchanged water. The eluate was concentrated to obtain a 350πl reddish plum extract that had a plum aroma, was salt-free, and did not contain citric acid.
実施例 ２゜
漬梅汁１４をＸＡＤ−７でつくったカラムφ１．８×４
０ｃｍに通過させて長さ７０１＋の吸着バンドをつくっ
た。次いで水１００ｍ１で洗滌後、３５係アルコ−／Ｌ
’１？１０ｍ１で溶出した。溶出液を集めて濃縮し２ｆ
Ｊｔｔとなし、梅干の芳香を放つエキスを得た。実施例
１と同様に食塩及び有機酸を含有しなかった。Example 2 Column φ1.8×4 made of 14° pickled plum juice using XAD-7
0 cm to create an adsorption band with a length of 701+. Then, after washing with 100ml of water, 35 alcohol/L
It was eluted at 1 to 10ml. Collect and concentrate the eluate to 2f
An extract giving off the aroma of Jtt, chili pepper, and umeboshi was obtained. As in Example 1, it did not contain salt or organic acid.
実施例 ３゜
漬梅汁１０００ｙ／をＸＡＤ−＝７のカラムに通じ実施
例１と同様のカラムに吸着帯をつくった。これへ水１０
０１１１を加えて洗滌したのち、０．０１ Ｎ Ｎａ０
）７１００ｍ１を加えて溶出した。溶出液の性状は実施
例１と同じであった。Example 3 1000 y of pickled plum juice was passed through a column of XAD-=7 to create an adsorption zone in the same column as in Example 1. water 10 to this
After adding 0111 and washing, 0.01 N Na0
)7100ml was added and eluted. The properties of the eluate were the same as in Example 1.
実施例 ４゜
漬梅汁１ｏｏｏｘｌにＣ！ａｏ ２ａｇを少量ずつ攪拌
しながら加えて溶かし５時間静置して主としてクエン酸
カルシウムからなる結晶を析出させた。ろ過してろ液を
とり、実施例１と同様のカラムにろ液を通じ吸着させた
。イオン交換水を通じ食塩の流出後から溶出液を集めた
。赤色の色素が溶出を終えたところで中止し溶出液を得
た。溶出液にさきに得たクエン酸カルシウムを加えて溶
かし、食塩を含有しない酸味を呈する漬梅汁の吸着樹脂
処理液をａｏｏｇ／得た。Example 4 C in 10oxl of pickled plum juice! Ao 2ag was added little by little with stirring, dissolved, and allowed to stand for 5 hours to precipitate crystals mainly consisting of calcium citrate. The filtrate was collected by filtration, and passed through the same column as in Example 1 for adsorption. The eluate was collected after the sodium chloride was drained through ion-exchanged water. Elution was stopped when the red dye had finished elution, and an eluate was obtained. The previously obtained calcium citrate was added to the eluate and dissolved to obtain an adsorption resin-treated solution of pickled plum juice that did not contain salt and had a sour taste.
実施例 ５゜
漬梅汁１０１００Ｏを水４ｏｏｔｘｔの水で２０００ゴ
容の水槽に膨潤させたＨＰ−２０吸着樹脂５ｏＯｔｔｔ
ｌに加えて）１押して吸着処理し下層の漬梅汁層が無色
透明になったのち、吸着樹脂をろ過して集めた。５ｏｏ
ｚｌの水で洗滌したのちこれへ３５％アルコールを加え
て濃赤色の溶出液１ｏｏｏｇ／を得た。Example 5 HP-20 adsorption resin 5oOttt in which 10100O of pickled plum juice was swollen in a 2000g water tank with 4ootxt of water
After the lower pickled plum juice layer became clear and colorless, the adsorbent resin was collected by filtration. 5oo
After washing with zl of water, 35% alcohol was added thereto to obtain 1 ooog of a deep red eluate.
以上の説明から明らかな如く、本発明によれば、吸着樹
脂を利用して有機酸及び食塩を含まない漬梅汁エキスを
容易に得ることができる。また、不要物を除去すΣため
のエネルギー消費がない、吸着樹脂からの漬梅汁エキヌ
の溶出は、吸着樹脂の再生操作の一部を兼ねるなど、本
発明は有利な点が多い。As is clear from the above description, according to the present invention, a pickled plum juice extract that does not contain organic acids and salt can be easily obtained using an adsorption resin. Furthermore, the present invention has many advantages, such as the elution of pickled plum juice echinu from the adsorption resin, which does not require energy consumption for removing unnecessary substances, and also serves as a part of the regeneration operation of the adsorption resin.
特許出願人 株式会社 重松 本 店 代理人 弁理士 井田完二patent applicant Shigematsu Co., Ltd. Honten agent Patent attorney Kanji Ida
Claims (1)
着成分として除去した後、前記吸着樹脂に水、アルコー
ル水溶液又は弱アルカリ水溶液を加えて、吸着樹脂中か
ら、赤色色素を含有する吸着成分を溶出させることを特
徴とする、有機酸及び食塩を含まない漬梅汁エキヌの製
造法。1. After treating the pickled plum juice with an adsorption resin to remove organic acids and salt as non-adsorbed components, water, an aqueous alcohol solution, or a weak alkaline aqueous solution is added to the adsorption resin, and the adsorption containing red pigment is extracted from the adsorption resin. A method for producing pickled plum juice ekinu that does not contain organic acids and salt, characterized by eluting components.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58164013A JPS6054654A (en) | 1983-09-05 | 1983-09-05 | Production of japanese plum essence free from organic acids and salt from its pickling solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58164013A JPS6054654A (en) | 1983-09-05 | 1983-09-05 | Production of japanese plum essence free from organic acids and salt from its pickling solution |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6054654A true JPS6054654A (en) | 1985-03-29 |
| JPH0312862B2 JPH0312862B2 (en) | 1991-02-21 |
Family
ID=15785114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58164013A Granted JPS6054654A (en) | 1983-09-05 | 1983-09-05 | Production of japanese plum essence free from organic acids and salt from its pickling solution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6054654A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63313557A (en) * | 1987-03-26 | 1988-12-21 | Reisenbai Honpo:Kk | Ume (japanese apricot) food and production thereof |
| CN105581313A (en) * | 2016-01-13 | 2016-05-18 | 山东鲁菱果汁有限公司 | Highly-concentrated essence and preparation method |
-
1983
- 1983-09-05 JP JP58164013A patent/JPS6054654A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63313557A (en) * | 1987-03-26 | 1988-12-21 | Reisenbai Honpo:Kk | Ume (japanese apricot) food and production thereof |
| CN105581313A (en) * | 2016-01-13 | 2016-05-18 | 山东鲁菱果汁有限公司 | Highly-concentrated essence and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0312862B2 (en) | 1991-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS605249B2 (en) | Method for decaffeinating aqueous extracts of plant materials | |
| Wang et al. | Electrodialysis-based separation technologies in the food industry | |
| US2667417A (en) | Purification and stabilization of fruit juices by ion exchange treatment | |
| JPS60259142A (en) | Removal of cation from milk byproduct | |
| CA2204392A1 (en) | Method of processing a cheese processing waste stream | |
| JPH09225A (en) | Method for producing savable vegetable juice | |
| JPS6024696B2 (en) | Method for producing citrus fruit drinks | |
| DE2832267A1 (en) | METHOD OF REMOVING CAFFEINE FROM GREEN COFFEE BEANS | |
| JPS6054654A (en) | Production of japanese plum essence free from organic acids and salt from its pickling solution | |
| JPS62502838A (en) | Method for removing polyphenols and pigments derived from polyphenols and hydroxymethylfurfural | |
| CN102266757B (en) | Preparation of a modified biomass adsorbent and method for removing heavy metals in beverages | |
| US7378117B2 (en) | Method for the production of potato juice products by means of food technology | |
| CN1300599A (en) | A method for extracting active iodine from kelp | |
| SU513595A3 (en) | The method of selection orgoteina | |
| CN110506882A (en) | A method for reducing acidity of raspberry juice | |
| US6387425B1 (en) | Method for producing low potassium juice with improved taste and product thereof | |
| JPH0212467B2 (en) | ||
| SU1028237A3 (en) | Process for preparing heparin | |
| JPS5950706B2 (en) | Method for producing yellow pigment that does not cause greening | |
| JPS603820B2 (en) | Method for producing natural fruit juice with improved acidity | |
| JPS5963200A (en) | Selective removal of extractable sulfonic acid resins using acrylic anion exchange resins | |
| JPS6197362A (en) | Production of red cabbage pigment | |
| JPH01109000A (en) | Method for treatment of beet solution | |
| US2465967A (en) | Method of improving the taste of water soluble constituents of forage crops | |
| KR100507813B1 (en) | Preparation Method of Extracts of Turnip(Brassica rapa L.) Comprising Red Anthocyanin and Having Inhibition Property of Liver Cirrhosis |