Sugarcane concentrated juice

Abstract

To provide a sugarcane concentrated juice having flavor specific to sugarcane and free from miscellaneous taste or cloudiness, not degenerating during storage / transportation, and less expensive.SOLUTION: Provided is a sugarcane concentrated juice obtained at least by carbonic acid satiation and enzyme treatment for a sugarcane juice, the sugarcane concentrated juice having a Brix value of 30% or more and 70% or less and an ICUMSA color value of 200 or more and 800 or less, and the sugarcane concentrated juice is sterilized and aseptically filled into a bag, and packed in a Bag-in-box.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a sugarcane concentrated juice, and more specifically, to a sugarcane concentrated juice obtained by subjecting sugarcane juice to a plurality of specific processes to bring the ICUMSA color value within a specific range, thereby making the juice more delicious, and to a method for producing the same. [Background technology]

[0002] Sugarcane contains sweet sugars such as sucrose, glucose, and fructose, and the content of these sugars is about 12% by mass to about 17% by mass. Sugarcane has a brown sugar flavor, and may also contain other unique flavors that are yet to be discovered.

[0003] Sugarcane also contains many other substances necessary for the human body, such as minerals like calcium, phosphorus, and iron, a wide variety of amino acids like aspartic acid and glutamic acid, vitamins like vitamin B1, vitamin B2, vitamin B6, and vitamin C, and organic acids like citric acid. Furthermore, sugar cane may contain a substance or substances that give it its unique flavor.

[0004] Technologies that utilize sugarcane include, of course, methods for isolating and refining sugar (sucrose). Other than these, most of the technologies relate to fermentation methods and subsequent distillation or processing methods of sugar cane or its juice, or methods for producing alcohol or ethanol. There are few technologies and inventions related to methods for producing liquids such as concentrates, juices, and syrup derived from sugar cane, or methods for creating and expressing the umami flavor of these liquids.

[0005] As an example of a technique for producing sugarcane juice that does not ferment or produce ethanol, Patent Document 1 describes a method for producing a tonic food made from sugarcane, in which sugar is crystallized and removed from the green liquor obtained by removing cellulose from the sugarcane juice residue, the remaining liquid is spray-dried, and the resulting powder is supplemented with ascorbic acid.

[0006] However, in Patent Document 1, sugars such as sucrose are removed by crystallization, the product is in the form of a powder, and ascorbic acid is added externally, so the product does not have the original flavor (taste and smell) of sugarcane.

[0007] Patent Document 2 describes a method of lowering the pH by mixing sugarcane juice with unrefined liquid, thereby suppressing spoilage of the sugarcane juice and improving its shelf life, and further describes how adding and mixing citric acid or shochu thereto can further suppress spoilage and improve shelf life.

[0008] However, in Patent Document 2, mashed liquid is added from the outside, and citric acid and shochu are also added, and the purpose of the technology (invention) was not to produce a tasty liquid, but to suppress spoilage of the sugarcane juice.

[0009] Patent Document 3 describes a method for producing clarified sugar cane juice, which comprises adding an extract, such as a bean extract, a wheat extract, or both, to sugar cane juice and obtaining a supernatant of the reaction solution.

[0010] However, in Patent Document 3, bean extract or wheat extract is added from the outside, and the purpose of the technology (invention) is not to produce a tasty liquid but to efficiently remove components other than sugar. In other words, the technology described in Patent Document 3 is aimed at removing the substance(s) responsible for the unique flavor of sugarcane, and is not aimed at obtaining the (unknown) unique flavor of sugarcane.

[0011] Sugarcane is an ideal raw material for food and beverages because the nutrients and flavor components contained in it are not easily destroyed even when processed, such as by squeezing the juice.

[0012] In addition, the flavor of brown sugar, which remains after sucrose is separated, is known as the flavor of sugarcane juice, but other unique (original) flavors of sugarcane were not known.

[0013] In addition, the main method for storing and transporting squeezed juice has generally been "freezing the juice" to prevent deterioration of flavor and discoloration of the juice.

[0014] The demand for sweet beverages and foods is increasing, but the conventional techniques are completely insufficient in terms of sweetness quality, unique flavor, palatability, etc., and further improvements are necessary. [Prior art documents] [Patent documents]

[0015] [Patent Document 1] Japanese Patent Application Publication No. 116650 / 1983 [Patent Document 2] JP 2003-289833 A [Patent Document 3] International Publication No. 2019 / 167371 Summary of the Invention [Problem to be solved by the invention]

[0016] The present invention has been made in view of the above-mentioned background art, and an object of the present invention is to provide a concentrated sugar cane juice that retains the flavor peculiar to sugar cane and is free of unpleasant flavors and turbidity, and that does not discolor or deteriorate during storage or transportation and does not require storage or transportation costs. [Means for solving the problem]

[0017] As a result of intensive research aimed at solving the above-mentioned problems, the inventors discovered that by subjecting sugarcane juice to a specific treatment to adjust the ICUMSA color value to between 200 and 800, it is possible to obtain a liquid that is free of unpleasant flavors and turbidity, while retaining or bringing out the flavor characteristic of sugarcane, and thus completed the present invention.

[0018] That is, the present invention provides a sugarcane concentrated juice obtained by at least carbonation and enzyme treatment of sugarcane juice, The present invention provides a sugar cane concentrated juice having a Brix value of 30% or more and 70% or less, and an ICUMSA color value of 200 or more and 800 or less.

[0019] The present invention also provides the above-mentioned concentrated sugarcane juice, wherein the enzyme used in the enzymatic treatment is an enzyme containing pectinase.

[0020] The present invention also provides a bag-in-box product of concentrated sugarcane juice, which is obtained by sterilizing the concentrated sugarcane juice, aseptically filling a bag, and packaging the bag-in-box.

[0021] The present invention also provides a method for producing concentrated sugarcane juice, characterized in that the ICUMSA color value is adjusted to 200 or more and 800 or less by carrying out at least all of the following steps (1), (2), and (3): (1) The juice extraction process in which sugarcane is used as the raw material to extract juice (2) A carbonation step in which the juice obtained in step (1) is carbonated. (3) An enzyme treatment step for enzymatically treating the juice obtained in step (2) after carbonation.

[0022] The present invention also provides the method for producing concentrated sugarcane juice, further comprising adjusting the Brix value to 30% or more and 70% or less by carrying out the following step (5). (5) A concentrating step of concentrating the juice after the enzyme treatment obtained in step (3) under reduced pressure.

[0023] The present invention also provides the method for producing concentrated sugarcane juice, which does not require a step of treating the squeezed juice with an ion exchange resin.

[0024] The present invention also provides a method for producing a bag-in-box product of concentrated sugarcane juice, which comprises sterilizing concentrated sugarcane juice obtained using the above-mentioned method for producing concentrated sugarcane juice, aseptically filling the concentrated sugarcane juice into a bag, and packaging the bag-in-box.

[0025] The present invention also provides a method for producing the bag-in-box product of concentrated sugar cane juice, which does not involve a freezing step of freezing the concentrated sugar cane juice. Effect of the Invention

[0026] According to the present invention, the above problems and issues are resolved, and by subjecting sugarcane juice to specific treatments (combinations) such as carbonation and enzyme treatment to adjust the ICUMSA color value to between 200 and 800, it is possible to maintain the flavor characteristic of sugarcane, or to newly develop, realize, or allow the flavor characteristic of sugarcane to be perceived, and further to obtain concentrated sugarcane juice that is free of unpleasant flavors and turbidity. Hereinafter, taste and smell will be collectively referred to as "flavor."

[0027] The ICUMSA color value is not a property of the aqueous solution but a property of the solute in the aqueous solution, and is defined as the absorbance of an aqueous solution containing 10% by mass of the solute at a wavelength of 420 nm and an optical path length of 1 cm, and is defined in this invention as well. The solutes refer to all water-soluble substances in the "concentrated sugar cane juice", including sugars such as sucrose. In addition, as an actual measurement method, for example, the above absorbance measured using an aqueous solution of 1% by mass of the solute may be multiplied by 10 to obtain the ICUMSA color value of the solute, or the above absorbance measured using an aqueous solution of 0.01% by mass of the solute may be multiplied by 1000 to obtain the ICUMSA color value of the solute.

[0028] In the present invention, by adjusting the type of processing step and the strength of each processing step, the ICUMSA color value of the solutes in the concentrated sugarcane juice is adjusted to between 200 and 800, and unexpectedly, the above-mentioned effects such as "the flavor (taste and smell) unique to sugarcane can be realized" are obtained. Of course, the degree of coloration of the sugarcane concentrated juice varies depending on the magnitude of the ICUMSA color value, but in the present invention, the color of the sugarcane concentrated juice itself is not important. In the present invention, the parameter "ICUMSA color value" is used as a barometer (indicator) of whether or not the above-mentioned effect of the present invention, i.e., "a flavor unique to sugarcane without unpleasant flavors" can be obtained.

[0029] The above-mentioned effect of the present invention, that is, concentrated sugarcane juice having a delicious flavor specific to sugarcane without unpleasant flavors, can be obtained by carrying out treatment such as carbonation or enzyme treatment so that the ICUMSA color value is from 200 to 800. As described above, the ICUMSA color value is not a physical property of concentrated sugarcane juice itself but a physical property of all solutes dissolved therein.

[0030] If the ICUMSA color value is too low, the flavor characteristic of sugarcane will be weak, and if it is too high, the product will have a strong off-flavor. It will also tend to be cloudy or dark in color. Here, the above-mentioned "flavor unique to sugarcane" refers to the "flavor of concentrated sugarcane juice with a Brix value of 65%" when the juice is carbonated and enzymatically treated to adjust the ICUMSA color value to 200, and the above-mentioned "off-flavor" refers to flavors other than the "flavor unique to sugarcane" and sweetness, and is close to the unpleasant flavor contained in (among) the flavor of brown sugar.

[0031] The "flavor unique to sugarcane" mentioned above has a delicious flavor similar to brown sugar compared to white sugar, but is different from the flavor of brown sugar and is a novel flavor.

[0032] According to the present invention, efficient, continuous, large-scale production can be performed, i.e., the present invention is suitable for industrialization and can provide good economic benefits. The produced sugar cane concentrated juice is clear and rich in sweetness, and maintains the nutrients and flavor of the sugar cane itself.

[0033] The concentrated sugarcane juice of the present invention is preferably sterilized, aseptically filled into bags, packaged in a bag-in-box, and sold or transferred as a "bag-in-box product of concentrated sugarcane juice." Most fruit juices, such as pears, apples, and peaches, will turn brown in a short time if they are not frozen immediately after being squeezed. Therefore, there are cases where the juice must be frozen immediately in the factory where it is squeezed.

[0034] The "concentrated sugarcane juice obtained by carbonation and enzyme treatment and having an ICUMSA color value of 200 to 800" of the present invention does not become discolored even if it is not frozen immediately after production, or even if it is not frozen for a long period of time during transportation or storage. This makes it possible to store, transport, sell, give away, etc., as a bag-in-box product at room temperature.

[0035] By using bag-in-box products, it became possible to reduce costs significantly compared to using frozen products, because there was no need to freeze the products at the production site, and therefore no need to transport them in refrigerated trucks or store them in freezers. When the sugarcane juice concentrate of the present invention is packaged in a bag-in-box in a specific manner, the shape of the package makes it easy to transport and carry, and it can be distributed at room temperature, making it more suitable for use in food and beverage products.

[0036] The sugarcane concentrated juice of the present invention can be used as a substitute for sugar, brown sugar, or sweeteners other than sugar or brown sugar, and since it has a new "flavor unique to sugarcane," it can be used as a novel sweetener and has a remarkable and excellent effect in foods, beverages, cooking, etc. [Brief description of the drawings]

[0037] [Figure 1] FIG. 1 is a manufacturing flow diagram of the present invention, showing each essential step in the "manufacturing process for sugarcane concentrated juice" and the "manufacturing process for bag-in-box product of sugarcane concentrated juice" of the present invention. [Diagram 2] FIG. 1 is a production flow diagram showing an example of a process for producing concentrated sugarcane juice of the present invention and a process for producing a bag-in-box product thereof. [Diagram 3] FIG. 1 is a production flow diagram showing an example of a process for producing concentrated sugarcane juice of the present invention and a process for producing a bag-in-box product thereof. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0038] The present invention provides a sugarcane concentrated juice obtained by at least carbonation and enzyme treatment of sugarcane juice, The sugar cane juice concentrate has a Brix value of 30% or more and 70% or less, and an ICUMSA color value of 200 or more and 800 or less.

[0039] The present invention also relates to a method for producing concentrated sugarcane juice, characterized in that the ICUMSA color value is adjusted to 200 or more and 800 or less by carrying out at least all of the following steps (1), (2), and (3): (1) The process of squeezing sugarcane to obtain juice (2) A carbonation step in which the juice obtained in step (1) is carbonated. (3) An enzyme treatment step for enzymatically treating the juice obtained in step (2) after carbonation.

[0040] The manufacturing method of the "sugar cane concentrated juice of the present invention" will be described below in the order of its processing steps (methods). The processing steps include essential processing of the present invention, processing that is preferable to perform, processing that is optional, and processing that is not essential for the present invention but is commonplace, such as a filtration process. FIG. 1 shows a production flow illustrating essential steps in the production of concentrated sugar cane juice of the present invention, and FIGS. 2 and 3 show production flows illustrating an example of preferred production steps for concentrated sugar cane juice of the present invention and numerical conditions for each production step.

[0041] The "filtration" and "centrifugation" described below can be omitted when appropriate (at a location or stage), and "filtration" or "centrifugation" can be inserted at a location (stage) not described below. Furthermore, general-purpose processing such as leaving (standing), clarification, heating / cooling, pH adjustment, concentration adjustment (dilution / concentration), and blending can also be newly inserted. However, it is particularly preferable to follow the steps described below. The order of the steps described below may be interchanged, but it is particularly preferable to carry out the steps in the order described below in order to obtain the effects of the present invention.

[0042] [sugar cane] The variety and origin of the sugarcane as the raw material are not particularly limited, and any can be used. General-purpose varieties and origins for obtaining sugar through refining can also be suitably used. The part of the sugarcane from which juice is extracted is the same as the part from which sugar is obtained.

[0043] <Crushing process> There are no particular limitations on the necessity of crushing sugarcane, the crushing method, the crushing size, etc., but crushing is preferable because it makes it easier to mechanically extract juice, increases the efficiency of juice extraction, and makes it easier to extract the components (Figure 3).

[0044] <(1) Juicing process> Sugarcane or crushed sugarcane is subjected to a juicing step. In the present invention, juicing is essential. Since "juice" refers to "squeezed juice," the "concentrated sugarcane juice" of the present invention can also be read as "concentrated sugarcane juice." The juice extractor and juice extracting method may be any known one, including those used to obtain normal sugar (FIGS. 1 to 3).

[0045] <Filtration> Although filtration following squeezing is not an essential requirement for the production of the "concentrated sugarcane juice" of the present invention, filtration is performed to remove insoluble waste materials such as bagasse and garbage that are present in the liquid after squeezing (Figures 2 and 3).

[0046] <(2) Carbonation process> In the present invention, carbonation is essential. "Carbonation" is a method in which gaseous carbon dioxide (CO2) is blown into a mixed solution of the above-mentioned juice after squeezing and an aqueous solution of calcium hydroxide (Ca(OH)2), and unnecessary components (impurities) in the juice are adsorbed on the surface of calcium carbonate (CaCO3) powder produced in the mixed aqueous solution, thereby removing them (Figures 1 to 3).

[0047] Since calcium hydroxide has low solubility in water, it is preferable that the "aqueous solution of calcium hydroxide" is a saturated aqueous solution, and it is particularly preferable that solid calcium hydroxide powder or particles are dispersed (suspended) in the "aqueous solution of calcium hydroxide" so that calcium hydroxide that has escaped from the system as calcium carbonate powder can be replenished. As the above-mentioned "saturated aqueous calcium hydroxide solution which is a suspension in which calcium hydroxide powder or particles are dispersed", it is preferable to use so-called "milk of lime" (FIG. 3).

[0048] The carbonation conditions, such as the time and temperature of carbonation, the amount (addition amount) of calcium hydroxide or milk of lime used in carbonation, and the amount (rate) of carbon dioxide blown in, are determined so that the ICUMSA color value of the final concentrated sugar cane juice is from 200 to 800. There are no particular limitations on the conditions, but it is preferable to determine them within the range of conventional methods.

[0049] Concentrated sugarcane juice whose ICUMSA color value has been adjusted to 200 to 800 by both the above carbonation and the enzyme treatment described below is clear, free of unpleasant flavors, and has a delicious flavor unique to sugarcane. Concentrated sugarcane juice whose ICUMSA color value has been adjusted to 200 to 800 by only one of the above treatments may be cloudy, have unpleasant flavors, or lack the delicious flavor unique to sugarcane, or it may be difficult to adjust the ICUMSA color value to 200 to 800.

[0050] <Filtration> During carbonation, calcium carbonate powder and other substances that have adsorbed unnecessary components (impurities) from the squeezed juice are precipitated and precipitated, so it is preferable to filter them out (Figures 2 and 3). The level of filtration is not particularly limited, but is preferably 70 to 200 mesh, and particularly preferably 100 to 150 mesh (FIG. 2).

[0051] <(3) Enzyme treatment process> The above liquid is then subjected to an enzyme treatment (FIGS. 1 to 3). In the present invention, the enzyme treatment is essential. The enzyme used in the enzymatic treatment is preferably an enzyme containing pectinase. The "pectinase" includes polygalacturonase, pectin lyase, pectin esterase, pectin methyl esterase, etc., and these are preferably used.

[0052] In the enzymatic treatment, an enzyme other than pectinase may be used, and it is also preferable to use another enzyme together with pectinase. The "other enzyme" may include cellulase.

[0053] The conditions of the enzyme treatment are determined so that the final concentrated sugar cane juice has an ICUMSA color value of 200 or more and 800 or less, and the concentrated sugar cane juice is free from turbidity.

[0054] The enzyme concentration is not limited, but is preferably 50 ppm to 400 ppm, more preferably 100 ppm to 300 ppm, and particularly preferably 150 ppm to 200 ppm. The temperature of the enzyme treatment is not particularly limited as long as the above-mentioned performance is obtained, but is preferably 20°C to 80°C, more preferably 30°C to 70°C, and particularly preferably 40°C to 60°C. The time for the enzyme treatment is not particularly limited as long as the above-mentioned performance is obtained, but is preferably 10 minutes to 3 hours, more preferably 20 minutes to 2 hours, and particularly preferably 40 minutes to 1 hour.

[0055] Concentrated sugarcane juice whose ICUMSA color value has been adjusted to 200 to 800 by both the carbonation and the enzyme treatment described above is clear, free of unpleasant flavors, and has a delicious flavor unique to sugarcane. Concentrated sugarcane juice whose ICUMSA color value has been adjusted to 200 to 800 by only one of the processes is cloudy, has unpleasant flavors, or does not have the delicious flavor unique to sugarcane.

[0056] <Filtration> When enzyme treatment is performed, enzymes and other substances are present in the liquid, so it is preferable to filter them (Figures 2 and 3). The level of filtration is not particularly limited, but is preferably 80 to 450 mesh, and particularly preferably 150 to 350 mesh (FIG. 2).

[0057] <(4) Activated carbon treatment process> It is also preferable to treat the liquid with activated carbon in order to lighten the color (remove coloration) and improve the appearance (Figure 2). There is no particular limitation on the activated carbon used, but powdered activated carbon is preferable. The amount of activated carbon used is not particularly limited, but is preferably 0.003% to 0.6%, and more preferably 0.01% to 0.2%. Here, the "% value" is calculated by: 100 x [mass of activated carbon (g)] / [squeezed juice (cm 3 )].

[0058] Although the ICUMSA color value can be adjusted (reduced) by treatment with activated carbon, if the ICUMSA color value is adjusted by activated carbon treatment alone, or by activated carbon treatment and carbonation alone, or by activated carbon treatment and enzyme treatment alone, the above-mentioned effects of the present invention will not be obtained even if the ICUMSA color value is 200 or more and 800 or less. Treatment with activated charcoal lightens the color but tends to weaken the characteristic sugarcane flavor.

[0059] <Filtration> The activated carbon with the adsorbed unwanted substances is then filtered. The level of filtration is not particularly limited as long as the activated carbon can be filtered.

[0060] <Centrifugation> Instead of the above filtration, or in combination with the above filtration, it is also preferable to subject the "activated carbon on which the unwanted substances are adsorbed" to centrifugation. The rotation speed of the centrifugation depends on the volume and time, and is not particularly limited, but is preferably 2000 rpm or more, more preferably 4000 rpm or more, and particularly preferably 6000 rpm to 20000 rpm.

[0061] <(5) Concentration process> The juice after the enzyme treatment obtained in step (3), or the juice obtained by treating the juice after the enzyme treatment obtained in step (3) with activated carbon in step (4), is preferably concentrated under reduced pressure as necessary to adjust the Brix value to 30% to 70%. As described above, it is preferable to perform filtration or centrifugation in between. If the Brix value is exactly within the above-mentioned suitable value range, it is not necessary to concentrate (the concentration step may be omitted), but it is preferable to concentrate (perform a concentration step). Since sugarcane juice (i.e., the squeezed juice) is inevitably concentrated in a process other than the "(5) concentrating process", the "(5) concentrating process" is not an essential process in the present invention. Even when the "(5) concentrating process" is not performed, the present invention will be expressed as "concentrated sugarcane juice".

[0062] The concentration method is not particularly limited, but the temperature during concentration is preferably 30° C. to 90° C., and particularly preferably 45° C. to 70° C. The pressure during concentration is not particularly limited, but is preferably 0.003 MPa to 0.099 MPa, and particularly preferably 0.010 MPa to 0.098 MPa.

[0063] [Brix value] The "Brix value" is defined as a value obtained by measuring the refractive index of a liquid using a Brix refractometer, converting the "refractive index of 100 g of sucrose aqueous solution containing 1 g of sucrose" into sucrose, assuming a "Brix value of 1%", even if a substance other than sucrose is dissolved therein. Therefore, this definition is also used in the present invention. Note that the substance other than sucrose is not limited to "sugars other than sucrose" but includes all "water-soluble substances other than sucrose".

[0064] The concentrated sugarcane juice of the present invention has a Brix value of 30% or more and 70% or less, in other words, is produced by adjusting the concentration of solutes so that the Brix value is 30% or more and 70% or less. The Brix value is more preferably 35% or more and 68% or less, particularly preferably 40% or more and 67% or less, and most preferably 50% or more and 65% or less.

[0065] If the Brix value is too low, the volume required for transportation may become too large, which may be disadvantageous in terms of transportation costs, whereas if the Brix value is too high, the viscosity may become too high, which may make the product difficult to handle both during production and use.

[0066] [ICUMSA color value] It is essential that the concentrated sugarcane juice of the present invention has an ICUMSA color value of 200 or more and 800 or less. At the very least, sugarcane concentrated juice that has been subjected to carbonation and enzyme treatment to adjust the ICUMSA colour value of the solutes in the sugarcane concentrated juice to between 200 and 800 can retain the flavour peculiar to sugarcane, or can newly bring out, realise or allow the flavour peculiar to be perceived, and can provide a sugarcane concentrated juice that is free of unpleasant flavours and turbidity, compared to sugarcane concentrated juice that has not been subjected to carbonation and enzyme treatment.

[0067] The lower the coloring degree of the sugar cane concentrated juice of the present invention, the better, provided that the flavor and unpleasant taste are the same. However, the low coloring degree is not a feature of the present invention. The ICUMSA color value is used as an excellent barometer (an excellent index) that indicates the performance and characteristics (freedom of unpleasant flavors, distinctive flavor, free of turbidity, etc.) of the concentrated sugar cane juice of the present invention. It has been unexpectedly discovered by the present invention that the ICUMSA color number is an excellent barometer (excellent indicator) that clearly indicates the above-mentioned performance. That is, the above-mentioned excellent properties of the sugarcane concentrated juice of the present invention are suitably realized when the ICUMSA color value is 200 or more and 800 or less.

[0068] The ICUMSA color value can be adjusted by the degree of carbonation, the type and degree of enzyme treatment, the presence or absence and the degree of activated carbon treatment, ion exchange resin treatment, etc. Adjustment by the degree of carbonation and the type and degree of enzyme treatment, and even more preferably by only "the degree of carbonation and the type and degree of enzyme treatment", is preferable because it allows the unique flavor of sugarcane to be maintained and provides a concentrated sugarcane juice that is free of unpleasant flavors and turbidity.

[0069] The ICUMSA color value must be from 200 to 800, preferably from 220 to 770, more preferably from 250 to 750, even more preferably from 270 to 730, and particularly preferably from 300 to 700. If the ICUMSA color value is too low, the flavor characteristic of sugar cane is lost or reduced, and if the ICUMSA color value is too high, an unpleasant taste or turbidity occurs. Although not directly related to the effects of the present invention, if the ICUMSA color value is too high, the coloring may be too strong, making the product less convenient to use.

[0070] <Reference: Ion exchange resin treatment> Treatment with ion exchange resins is a common method for removing color and impurities, and is widely used in refining sucrose. However, when producing the concentrated sugarcane juice of the present invention, it is preferable not to use treatment with ion exchange resins, although this is not a particular limitation. When the sugar cane is passed through an ion exchange resin, the unpleasant taste is removed, but at the same time, the characteristic flavor of the sugar cane cannot be retained, and the characteristic flavor of the sugar cane, which is a feature of the present invention, may disappear.

[0071] <Bag-in-box products and their manufacturing methods> The present invention also relates to a bag-in-box product of concentrated sugarcane juice, which is obtained by sterilizing the above-mentioned concentrated sugarcane juice, aseptically filling the bag, and packaging the bag-in-box. The present invention also relates to a method for producing a bag-in-box product of concentrated sugarcane juice, which comprises sterilizing concentrated sugarcane juice obtained using the method for producing concentrated sugarcane juice of the present invention described above, aseptically filling the concentrated sugarcane juice into a bag, and packaging the bag-in-box.

[0072] <<Sterilization>> The above sterilization method is not particularly limited, but is preferably a method known as UHT sterilization, ultra-high temperature sterilization, or ultra-high temperature sterilization. It may be a batch method or a continuous method.

[0073] The treatment temperature is not limited, but is preferably from 110°C to 160°C, more preferably from 115°C to 150°C, and particularly preferably from 120°C to 140°C. The treatment time is not limited, but is preferably 1 to 40 seconds, more preferably 3 to 30 seconds, and particularly preferably 5 to 20 seconds.

[0074] As described above, normal juice will quickly become discolored unless it is frozen immediately after squeezing, but the sugarcane concentrated juice of the present invention does not discolor or deteriorate even if it is sterilized without freezing, so storage and transportation costs are significantly reduced. Therefore, a particularly preferred embodiment of the present invention is a method for producing the bag-in-box product of sugar cane juice concentrate of the present invention, which does not involve a freezing step of freezing the sugar cane juice concentrate of the present invention in order to take advantage of the above-mentioned properties.

[0075] <<Aseptic filling>> The sugar cane juice concentrate of the present invention is preferably aseptically filled into bags and packaged in a bag-in-box to form a bag-in-box product. The present invention is also a method for producing a bag-in-box product of concentrated sugar cane juice without a freezing step of freezing the concentrated sugar cane juice. Because it does not need to be frozen, it can be distributed as an easy-to-handle bag-in-box product. EXAMPLES

[0076] The present invention will be described below based on examples and comparative examples, but the present invention is not limited to these specific examples.

[0077] Example 1 <Crushing, squeezing, filtering> Sugarcane juice extracted in an existing sugar factory was filtered through a 100-150 mesh sieve and / or net to remove bagasse, trash, mud, etc.

[0078] <Carbonation> 5 to 8 parts by mass of general-purpose lime milk was added to 100 parts by mass of the filtered sugarcane juice, and carbon dioxide was continuously blown into the mixture at 60 to 65° C. for 10 to 20 minutes. Since the calcium carbonate adsorbed with impurities had settled, the supernatant was collected.

[0079] <Enzyme treatment> The supernatant clarified above was heated to 50 - 60°C, 150 - 200 ppm of pectinase was added, and enzyme treatment was carried out for 60 minutes to decompose the impurities in the sugarcane juice into small molecule substances with the enzyme (pectinase), improve the turbidity of the liquid, and prevent the formation of precipitation during product storage. Next, filtration was performed through a 250 - mesh filter.

[0080] <Activated carbon treatment> To the sugarcane juice treated with enzyme above, 0.10% [activated carbon w(g) / sugarcane juice v(cm 3 )] of powdered activated carbon was added and mixed using a stirrer.

[0081] Next, the sugarcane juice treated with activated carbon was pumped into a centrifuge, and the supernatant was taken out. The centrifuge used was a horizontal scroll centrifuge or a butterfly centrifuge, and the rotation speed was 6000 r / min (rpm).

[0082] <Concentration> The sugarcane juice obtained from the above treatment was vacuum - concentrated to obtain sugarcane concentrated juice with a Brix value of 60%. The above vacuum concentration (low - temperature vacuum concentration) was carried out in the range of a temperature of 45°C - 70°C and a vacuum degree of 0.090 - 0.098 MPa.

[0083] <Measurement of ICUMSA color value> The ICUMSA color value of the sugarcane concentrated juice obtained in the above concentration process was measured according to the definition of the ICUMSA color value. The measured values are listed in Table 1.

[0084] <Sterilization> The sugarcane concentrated juice obtained in the above concentration process was subjected to UHT sterilization (UHT pasteurization) at 120°C - 130°C for 15 seconds - 20 seconds according to the conventional method.

[0085] <Sterile filling into bags> The pasteurized sugarcane concentrated juice obtained above was aseptically filled in a bag having an internal volume of 20 L without being frozen and in a liquid state, and then packaged in a box to obtain a bag-in-box product of sugarcane concentrated juice.

[0086] Example 2 A sugar cane concentrated juice was obtained in the same manner as in Example 1, except that the activated carbon treatment was not carried out. The resulting concentrated sugarcane juice was then pasteurized, aseptically filled into bags, and packaged in boxes in the same manner as in Example 1 to obtain a bag-in-box product of concentrated sugarcane juice.

[0087] Example 3 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that the enzyme treatment time was shortened to 30 minutes. The resulting concentrated sugarcane juice was then pasteurized, aseptically filled into bags, and packaged in boxes in the same manner as in Example 1 to obtain a bag-in-box product of concentrated sugarcane juice.

[0088] Comparative Example 1 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that the enzyme treatment and activated carbon treatment were not carried out.

[0089] Comparative Example 2 A sugar cane concentrated juice was obtained in the same manner as in Example 1, except that the carbonation time was reduced to 1 / 3.

[0090] Comparative Example 3 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that the enzyme treatment was not carried out.

[0091] Comparative Example 4 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that carbonation and activated carbon treatment were not carried out.

[0092] Comparative Example 5 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that carbonation was not carried out.

[0093] Comparative Example 6 A sugarcane concentrated juice was obtained in the same manner as in Example 1, except that the enzyme treatment time was shortened to 30 minutes and the activated carbon treatment was not performed. That is, concentrated sugarcane juice was obtained in the same manner as in Example 3, except that the activated carbon treatment was not carried out.

[0094] Comparative Example 7 A concentrated sugarcane juice was obtained in the same manner as in Example 1, except that the carbonation time was reduced to 1 / 3 and the activated carbon treatment was not performed. That is, in Comparative Example 2, concentrated sugarcane juice was obtained in the same manner as in Comparative Example 2, except that the enzyme treatment was carried out in the same manner as in Example 1.

[0095] Comparative Example 8 In Example 1, the conditions of carbonation, enzyme treatment, and activated carbon treatment were strengthened to achieve an ICUMSA color value of 150.

[0096] Comparative Example 9 In Example 1, the liquid that had been subjected to the enzyme treatment and filtration was passed through a column of ion exchange resin (brand name: BESTION, model number: SS841) dedicated to decolorizing sugar solutions in a conventional manner without being treated with activated carbon, and a sugar cane concentrated juice was obtained in the same manner as in Example 1.

[0097] Comparative Example 10 In Example 1, the activated carbon treatment was performed, the supernatant was taken out by centrifuging, and the supernatant was passed through a column of ion exchange resin (brand name: BESTION, model number: SS841) dedicated to decolorizing sugar solutions in a conventional manner, but the same procedure was followed as in Example 1 to obtain concentrated sugar cane juice.

[0098] <Evaluation results of sugarcane concentrated juice> The ICUMSA color values ​​and evaluations of the concentrated sugarcane juices obtained in the above Examples and Comparative Examples are summarized in Table 1 below.

[0099] In the manufacturing process in Table 1, "○" indicates that the process was carried out under the same conditions as those of Example 1 described above, "△ to ○" indicates that the process was carried out under the conditions of the above-mentioned Examples or Comparative Examples, and "×" indicates that no treatment was performed. In the evaluation results in Table 1, "◯" indicates excellent, and "×" indicates poor.

[0100] [Table 1]

[0101] Sugarcane concentrated juice, which has been carbonated and enzyme-treated to reduce its ICUMSA color value to between 200 and 800, has no unpleasant flavors or turbidity and has the distinctive flavor of sugarcane.

[0102] On the other hand, even if the ICUMSA color value was 200 or more and 800 or less, concentrated sugar cane juice that was not subjected to carbonation was inferior in any of the above-mentioned properties (Comparative Example 5). Furthermore, even if the ICUMSA color value was between 200 and 800, concentrated sugarcane juice that had not been subjected to enzyme treatment was inferior in any of the above properties (Comparative Examples 1 and 3).

[0103] Concentrated sugarcane juice that had been subjected to carbonation and enzyme treatment, and then activated carbon treatment and / or ion exchange resin treatment to reduce the ICUMSA color value to less than 200 lost the characteristic sugarcane flavor (Comparative Examples 8, 9, and 10).

[0104] In addition, even when carbonation and enzyme treatment were performed, the conditions were weak and concentrated sugarcane juice with an ICUMSA color value of more than 800 had an unpleasant taste (Comparative Examples 6 and 7). Furthermore, concentrated sugarcane juice that was not subjected to carbonation or enzyme treatment and had an ICUMSA color value of more than 800 had an unpleasant taste and was cloudy (Comparative Examples 2 and 4).

[0105] <Evaluation results of bag-in-box sugarcane juice concentrate products> The bag-in-box products of concentrated sugarcane juice obtained in Examples 1 to 3 above were stored and allowed to stand at 20 to 25° C. for 10 months, but did not become discolored at all. Furthermore, the flavor peculiar to sugarcane was well maintained without any change, there was no unpleasant taste or off-flavor, and no turbidity or sediment was formed. On the other hand, when the non-sterilized samples were stored and left undisturbed under the above conditions, discoloration and deterioration occurred.

[0106] In addition, the sugarcane concentrated juice obtained in Examples 1 to 3 was frozen and packaged for storage, but this required a high freezing cost.Furthermore, the juice had to be transported in a refrigerated truck, which increased the transportation cost. [Industrial Applicability]

[0107] The sugarcane concentrated juice of the present invention has a novel flavor, "flavor peculiar to sugarcane," and is free of unpleasant flavors and turbidity, and thus by incorporating it, unprecedentedly delicious food and drink products can be obtained, and the juice can be widely used in the manufacturing industry of various foods and drinks.

Claims

1. A sugarcane concentrated juice obtained by at least carbonation and enzyme treatment of sugarcane juice, A sugar cane concentrated juice having a Brix value of 30% or more and 70% or less and an ICUMSA color value of 200 or more and 800 or less.

2. 2. The sugarcane concentrated juice according to claim 1, wherein the enzyme used in the enzymatic treatment is an enzyme containing pectinase.

3. A bag-in-box product of concentrated sugarcane juice, which is produced by sterilizing the concentrated sugarcane juice according to claim 1 or 2, aseptically filling a bag, and packaging the bag-in-box.

4. A method for producing concentrated sugarcane juice, comprising adjusting an ICUMSA color value to 200 or more and 800 or less by carrying out at least all of the following steps (1), (2), and (3): (1) The juice extraction process in which sugarcane is used as the raw material to extract juice (2) A carbonation step for carbonating the juice obtained in the step (1) (3) An enzyme treatment step of enzymatically treating the juice after carbonation obtained in step (2)

5. The method for producing concentrated sugarcane juice according to claim 4, further comprising adjusting the ICUMSA color value to 200 or more and 800 or less by carrying out the following step (4). (4) A step of treating the juice obtained in the step (3) with activated carbon.

6. The method for producing concentrated sugarcane juice according to claim 4, further comprising adjusting the Brix value to 30% or more and 70% or less by carrying out the following step (5). (5) A concentrating step of concentrating the juice after the enzyme treatment obtained in the step (3) under reduced pressure.

7. The method for producing concentrated sugarcane juice according to claim 5, further comprising adjusting the Brix value to 30% or more and 70% or less by carrying out the following step (5). (5) A concentrating step of concentrating the juice after the activated carbon treatment obtained in the step (4) under reduced pressure.

8. The method for producing concentrated sugarcane juice according to any one of claims 4 to 7, wherein the squeezed juice is not subjected to a treatment step with an ion exchange resin.

9. A method for producing a bag-in-box product of concentrated sugarcane juice, comprising sterilizing the concentrated sugarcane juice obtained by the method for producing concentrated sugarcane juice according to any one of claims 4 to 7, aseptically filling the concentrated sugarcane juice into a bag, and packaging the bag-in-box.

10. 10. The method for producing a bag-in-box product of sugar cane juice concentrate according to claim 9, wherein a freezing step of freezing the sugar cane juice concentrate is not performed.

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