Apple Juice Compositions and Milk-Apple Juice Drink Containing Such Compositions

To 70 liters of water sterilized at 80.degree. C was added uder vigorous stirring 4.4 kg of sodium carboxymethyl cellulose (7.0% of water content, pH 6.8, 40 CPS, 250 mm in transparency, 0.792 of etherified degree) and after starting dispersion and dissolution, 30.5 kg of apple juice were added, keeping the temperature at 75.degree.-80.degree. C. The stirring and maintenance of the temperature were continued to dissolve the sodium carboxymethyl cellulose in water completely. Then the mixture was cooled as quickly as possible and allowed to stand over one night in a cool place. To this mixture was added under vigorous stirring a solution of 4.6 kg of citric acid in 2 liters of water, and then 110 g of sodium glutamate. The mixture was heated at 85.degree. C and stirred for 30 minutes. To the mixture was added 12.1 g of sunset yellow FCF and 24.2 g of new coccine and 2.86 kg of strawberry essence at 75.degree. C. The solution was brought to 100 liters by the addition of sterilized water. The solution was homogenized and filtered.

In a manner similar to the procedures of Example I there were obtained other apple fruit juice compositions using the following components:

The total volume of each composition is 100 liters and the remainder of the above components is water.

200 g of sugar was dissolved in 400 ml of water and sterilized at 80.degree. C and cooled to 15.degree. C. To this was added under stirring 540 g of fresh milk which was cooled. To this mixture was gradually added under stirring 100 g of the apple juice composition obtained in Example I. After mixing, the total volume of the milk drink was brought to 1800 ml by addition of sterilized water.

The milk drink contains the volume ratio of the milk : syrup : apple juice composition being 3 : 6.5 : 0.5.

In similar manner, the milk drink with apple juice was made by using the same components and volumes, except 720 ml of fresh milk.

To determine the differences between the fruit composition of this invention together with the milk drinks of this invention with the fruit compositions and corresponding milk drinks of those disclosed in U.S. Pat. No. 3,692,532 of Shenkenberg et. al., tests were conducted.

Each of the products was prepared by the following method which is hereinafter referred to as Method I described in Column 2, lines 29-41 of the Shenkenberg et al. patent.

(1) Dry mix sugar and CMC (sodium carboxymetnyl cellulose).

(2) Add the sugar-CMC mixture of about 18.degree.-20.degree. C to milk of 10.degree. C.

(3) add orange juice or apple juice to the milk mixture, allow to age for about 20 minutes at about 18.degree. C and when used, add citric acid to the milk-juice mixture.

(4) Stir the milk-juice mixture by a homo-mixer, 8000 r.p.m.

Stability of each product obtained was observed as a condition of product, 15 ml of which was put into a test tube which was heated for 5 minutes on a boiling water bath (called Boiling Test).

The results of tests are as follows:

In Test 1, with respect to the milk-orange juice beverage as disclosed in the Shenkenberg et al. patent, a stable milk drink cannot be obtained when the ratio of milk and orange juice becomes about 3:1 or less. On the other hand, Test 2 shows that no stable beverage can be obtained when apple juice instead of orange juice is used as the basis of the same composition as specified in claim 6 of the Shenkenberg et al. patent. However, as shown in Test 2 (IV), if the ratio of milk and apple juice is 3:6.5, a stable product is obtained.

Test 3 shows that it is essential to add an aliphatic hydroxycarboxylic acid such as citric acid in accordance with this invention to obtain a stable mixture of the same ratio of the compositions as the Shenkenberg et al. patent if apple juice is used instead or orange juice. To achieve stability in an apple juice-milk drink having a pH lower than 5.0, as taught by this invention, the amount of CMC must be significantly higher than the ratio of approximately 1 part of CMC to 250-2500 parts of milk, as suggested by Shenkenberg et al, (Col. 3, 11. 3-8).

Test 4 (V) shows that an apple juice-milk drink having a pH of 4.5 is unstable even with 1 part of CMC to 700 parts of milk.

The described tests show most cogently that a stable milk-apple juice drink may be prepared in accordance with this invention by the utilization of specified components in relatively narrow quantitative ranges.

Experiments were conducted with fruit juice - milk drinks in accordance with the disclosure in U.S. Pat. No. 2,818,342 of Ransom and with the apple juice - milk drink of the present invention to ascertain the comparative stability of such fruit juice - milk drinks.

In the experiments, orange-milk drink was first prepared in accordance with the disclosure of the Ransom patent. A natural orange concentrate was prepared, having a sugar concentration of 10.4.degree. Brix and a pH of 4.17 before the addition of sugar, and a sugar concentration of 30.8.degree. Brix and a pH of 4.12 after addition of sugar. A specified amount of fresh milk (pH 6.77) and a predetermined amount of the sugar-added natural orange concentration were mixed, shaken and placed in two test tubes. In order to observe changes in appearance over a period of time, one test tube containing the mixture was subjected to the boiling test and the second was allowed to stand at a cold temperature of about 5.degree. C. The test results of appearance resulting from the boiling test are given in the following table:

The Ransom patent, column 3, lines 3 to 21 discloses the results of analysis of concentrate containing sugar added thereto, in which the concentrate is indicated as having a pH of 3.7.

Accordingly, the sugar-added natural orange concentrate prepared as described was adjusted to a pH of 3.7 with 50% aqueous citric acid solution, and the adjusted concentrate was then tested. The results are given in the following table:

Using the same techniques, but employing apples instead of oranges, an apple juice - milk drink was prepared by the procedure of the Ransom patent. A natural apple concentrate was prepared having a sugar concentration of 12.2.degree. Brix and a pH of 3.65 before the addition of sugar and a sugar concentration of 32.4.degree. Brix and a pH of 3.62 after the addition of sugar. Fresh milk (pH 6.77) was mixed with the sugar-added apple concentrate and the mixture was tested as described above in the testing of the orange juice - milk drink. The following results were obtained:

The testing of the orange juice - milk drink showed that the orange juice - milk drink of Ransom undergoes separation and becomes inedible when maintained under refrigeration of about 5.degree. C, thus requiring freeze-drying for preservation immediately after preparation. When apple juice is used instead of orange juice for a milk drink prepared in accordance with the procedure of the Ransom patent, the same lack of stability and necessity for freeze-drying for preservation immediately after preparation was found. It was also found that the orange juice - milk drink of Ransom was not amenable to heat-sterilization and so not preservable for a prolonged time due to the presence of bacteria.

The apple juice composition prepared in accordance with the present invention was heated at 80.degree. C for one hour, packed in 5-gallon cans, sealed and cooled. Use in milk drinks after being preserved for 1 year at 38.degree. C showed no substantial differences in flavor, taste and/or stability when both the stored and freshly made apple compositions were tested in milk drinks.

Testing also showed that the apple juice - milk drink of the present invention, when placed in glass tubes, sealed and then sterilized at 80.degree. for 30 minutes was found to be free of any appreciable changes in flavor, taste and stability after storage for one month at room temperature.

By the present invention, new and novel apple juice compositions and apple juice - milk drink are obtained which are stable, amenable to sterilization by heat, and capable of preservation for a month at room temperature and/or for a year at cool temperature, without loss of flavor or edibility.