5.2火影忍者644

ProductionandQualityImprovementofSatsumaMandarinJuiceinJapanByCHUJIARAKIOkitsuBranch,FruitTreeResearchStation(Shimizu,Shizuoka,424-02Japan)InthecitrusindustryofJapan,theyear1972markedaturningpointthattheproduc-tionofSatsumamandarinexceededalevelof3milliontonsforthefirsttime,andmeas-uresforproductioncurtailmentweretakenup,contrarytothosetoincreaseproductionsofarpromoted.
Inaddition,measurestoin-creasecitrusjuiceconsumptionwerestronglyadoptedinviewoftheceilingdemandforfreshfruitforeating.
Asaresult,amarvel-lousleapinthejuiceproductionhasbeenrecorded:withinonlyabout10years,theuseofSatsumamandarinforproducingfuicehasreachedasmuchas700,000tons.
However,astheproductionofSatsumamandarinshowsgreatyearlyvariations,anditisinfluencedbytheimportliberationoforangescausedbyaglobaltrendofcitrusoverproduction,therearemanyproblemsforthestablegrowthofcitrusindustryofJapan,inspiteoftheremarkableincreaseinthede-mandforprocessing.
Takingthesuchbackgroundintoconsidera-tion,thetrendofmandarinjuiceproductionandproblemsrelatedtothequalityimprove-mentsofthejuicewillbediscussedinthispaper.
Trendofproductionandconsump-tionforprocessingofSatsumamandarinProductionofSatsumamandarininJapanshowedamarvellousincreasefrom2milliontonsin1969to3milliontonsinaperiodofonly3years.
Theplantedareain1980wasapproximately140,000ha,whichshowedade-creasebymorethan30,000haascomparedto1972area.
However,24%ofitwastheareanewlyplantedin1965-1975,wherefruityieldswillincreasewiththematuringoftrees,sothatthetotalproductionisexpectedtoin-crease,rangingbetween3and3.
6milliontonsforsometimetocome(Table1).
Astotheconsumptionforprocessing,theincreas.
eofconsumptionforcanningtoalevelmorethan200,000-300,000tonsishardlyex-pectedbecauseofstagnantexport.
Ontheotherhandtheconsumptionforproducingjuicehasincreasedmarkedly:itincreasedfromabout90,000tonin1970toalevelat6timesthatonlywithin5years,andstillcontinued,althoughitshowedyearlyvaria-tionscausedbybiennialbearingofSatsumamandarin.
Finally,itexceeded1millionton,i.
e.
,27.
8%ofthetotalproductionofmandarin,in1980.
Constructionoffruitjuicefac-toriesandproductionofmandarinjuiceInviewoftheproductiontrendofSatsumamandarin,theMinistryofAgricultureandForestryplanned"Theprojecttoincreasede-mandforfruitprocessing",bywhichcon-structionoffruitjuicefactoriesformandarinandapplewasimplementedbysubsidiesin1970-1974.
Thetotalcapacityoftheallfac-toriesis285,000tons(Table2),onthebasisof10,000to20,000tonsofmandarinfor1season,8hrsworkperday,and77daysof.
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Duetothisfact,fruitjuiceofSatsumamandarinshowsbrilliantorangecolor,notcomparabletoothercitrus.
Table4.
CarotenoidpatternofseveralcitrusfleshesNarutoorangeSanpokanNavelorangeValenciaorangeKunenboYonezawaU.
PonkanTotalCarotenoidpattern(%)carote-"noidHMDDMDDP(mg%)0.
435.
79.
311.
320.
80.
583.
412.
713.
214.
50.
592.
119.
76.
621.
71.
482.
916.
010.
015.
00.
939.
159.
04.
19.
62.
233.
273.
14.
45.
20.
6415.
134.
29.
313.
950.
42.
554.
02.
145.
94.
150.
45.
98.
97.
610.
73.
322.
15.
4Abbreviation:H:hydrocarbon,M:mono!
,MM:Monolmonoepoxide,D:diol,DM:diolmonoepoxide,DD:dioldiepoxide,P:polyol.
JARQVol.
15,No.
4,1982Table5.
VarietiesusedforblendingtoSatsumamandarinjuiceExcellentValenciaorangeFukuharaorangePonkanmandarinFairlygoodTrovitaorangeNatsudaidaiKinkojiUjukitsuTankanmandarinYuge-hyokanHanayuSeminoleNogoodNavelorangeHyuganatsuIyoSanbokanDaidaiKunenboEssentialoil:Flavorofcitrusfruitsisattributedtoessentialoilscontainedinoilglandsofpericarp.
InSatsumamandarin,monoterpenehydrocarbonsaccountfornearly95%oftheessentialoilsand90%oftheformerisd-lhnonene.
Thiscompositionissimilartothatoforange.
Inaddition,sesquiterpenehydrocarbonssuchas,8-elemene,etc.
,andterpene-alcoholssuchaslinallol,etc.
arepresentasminorcomponents.
TheseminorcomponentsareabanduntinNovemberwhenthejuiceproductionbegins,andaredecreasedinthefollowingFebruary(closetotheendofjuiceproduction).
Bythesensorytests,theminorcomponentsaTeinferredtobeclose-lyrelatedtotheflavorofessentialoils2>.
Kitaetai.
0>identified2acetatesasthesourceoftheflavorspecifictoSatsumamandarin,andfoundtheplentyofsesquiterpeneandestersasthecharacteristicsoftheessentialoilcompositionofSatsumamandarin.
Off-flavorcausedbyheating:AsmellcausedbyheattreatmentintheprocessoffruitjuiceproductionofSatsumamandariniscalledoff-flavororipomeamarone-likesmellandisthegreatestdefectinthequalityofjuice.
Itwasrecentlyfoundthatdimethylsulfide(DMS)derivedfromS-methylmethio-ninesulfoniumandhydrogensulfidearethecauseofthedeteriorationofflavot·.
7>.
Bittersubstance:FruitjuiceofSatsumamandarinoftenshowsbitterness,whichiscausedbylimonoids.
Thelimonoidcontentinfleshiscloselyrelatedtomaturingofthefruit:itishighinimmaturefruitandde-creaseswiththematurity.
Inthefruitfullymaturedontrees,limonoidsdisappearalmost251Table6.
EffectsofothercitrusjuicesblendedonthequalityofSatsumamandarinjuice(1970-1972)MaterialsusedforCitricBrixAminoColorblendingBrixacidacidpHnitro·AsAFlavanonPulpvalueFlavorratiogenamg%mg%%mg%%Ponkanmandarin11.
70.
8613.
63.
733526120135.
8aKunenbo11.
60.
8513.
63.
733625116103.
3bKinkOji10.
90.
7514.
53.
803624114124.
4bUjukitsu11.
00.
7514.
73.
90362611785.
3bKawanonatsudaidai11.
40.
8213.
93.
78362612484.
3bValencia11.
70.
9512.
33.
693930128102.
3aTrovitaorange11.
60.
9512.
23.
5535289384.
6bFukuharaorange11.
30.
9212.
03.
603928156123.
2aTrovita·orange11.
40.
9212.
43.
644028200112.
6bPonkanmandarin11.
40.
9012.
73.
663726166113.
7aYuge-hyokan11.
40.
9911.
53.
533527153103.
5bTankan11.
40.
9012.
73.
60362820083.
8bBlendingratio=Satsumamandarin9:othercitrusjuice1Senso1·yevaluationofflavor:a=good,b=comparativelypoorcompletely,sothattheirjuiceishighlyevaluatedfortaste,givingalmostnobitter-nessbysensorytests1>.
ThegreatestdefectsofSatsumamandarinfruitjuicearerelatedtosmellsuchaslackingofflavorandrefreshingness,anddeteriora-tionofflavorbyheating.
Resultsofstudiessofardonetoimprovethisaspectaresum-marizedasfollows:1)Qualit11improvementbyblendingStudiesonfruitjuiceproductionofSatsumamandarininJapanwereinitiatedbyShiga,Kono,Matsuiandothers.
MatsuietaJ.
(llpro-posedthattheReamerjuiceextractordevicedbythemcangiveabetterqualityofjuiceascomparedtopreviouslyusedchopper-pulpertypeextractor,andthataddingoforangejuiceisnecessarytoimproveflavorofmandarinjuice.
Later,blendingexperimentswithmorethan20speciesofcitruswerecarriedoutinOkitsuBranchofFruitTreeResearchStation,anditwasfoundthat10%blendingofValencia,Fukuharaorange,orPonkanwaseffectiveinimprovingqualityofSatsumamandarinjuice(Table5and6)4>.
Particularly,theflavorofFukuharaorangeisregardedtobemildandhighlypreferrable.
2)Experimentsonproductionoffrozencon-centratedfruitjuicesFromtheviewpointthatprocessingtech-nologyistoexploitnewdemands,themostdramatictechnologydevelopmentinthehis-toryoffruitdrinksmightbethepl'Oductionoffrozenconcentratedfruitjuicesbythecutbackmethod.
Bythismethod,thefreshjuicewithoutheattreatmentisimmediatelyaddedtothejuice,whichhasbeenconcentratedto60°Brix,toadjustthesugarcontentto45°Brixandstoredbelow-18°CbyTefrigera-tion.
'lf!
(tInJapan,experimentstoproducefr~zenconcentratedfruitjuiceswasinitiatedbyOkamoto,Tomikiandothers.
Itoetal.
3>triedtoselectcultivarsadaptedtothecutbackmethod,andfoundoutthatValenciaandFukuharaorangearesuperiortoothersforthemethod,outof9cultivarstested.
Atpresent,morethan90%offruitjuiceisconsumedinthisforminFlorida,buttheconsumptionwasnotincreasedatallinJapan.
.
However,astheproducthassuperiorad-vantagesinflavorstrengtheningandquality-keepingeffect,efforthastobecontinuedto252increaseitsconsumption.
8)QitalityimprovementbyaddingessentialoilsofpericarpSatsumamandarinjuiceobtainedbytheIn-lineextractorhasabetterflavorthanthoseobtainedbyothertypeextractors.
Thisisconsideredduetotheessentialoilsinpericarpwhicharemixedintojuiceduringtheprocessofextraction.
However,whenthefruitjuiceisstoredforalongperiod,theessentialoilsareoxidized,anditsometimescausesdeterio-rationofjuicequality.
Withoranges,coldpressoilfromfruitpericarporextractionresidue,orrecoveryessenceob_tainedduringtheconcentratingpro-cessofjuiceareusedtoaddflavortocon-centratedjuice,butitisdifficulttoobtainthesematerialswithSatsumamandarinbe-causeitspericarpisweakandcontainslessamountofessentialoils.
Ifukuetal.
2>examinedyieldandpropertyofessentialoilsofSatsumamandarinduringapel'iodfromDecembertoMarch.
Themaxi-mumyieldwas0.
038%(inDecember),andtheflavorwasbestwhensampledinNovem-ber.
ToimprovetheflavorofSatsumaman-darin,itwasmadeclearthattheadditionoftheessentialoilsby0.
025-0.
05%gavethebestresult.
Asmentionedabove,theflavorimprovementisthemostimportantkeypointofqualityimprovementofSatsumamandarinjuice.
Inthiscase,itisnecessarytodevelopjuicep1·od-ucts,notonlywithorange-likeflavoradded,butalsowiththebestuseoftheflavorspecifictoSatsumamandarin.
Inaddition,itisalsoagreatprobleminfuturetodevelopanewtechnologytopreventdeteriorationofflavorJARQVol.
15,No.
4,1982whichoccursduringthestorageoffruitjuice,i.
e.
technologyformaintenanceandstabiliza-tionofflavorcomponents.
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&Goto,A.
:(Inprep-aration).
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(Receivedforpublication,April8,1981)