JP5178630B2 - Beverage production method and method for increasing dietary fiber content in juice - Google Patents

Description

  The present invention relates to a method for producing a beverage using a plant body as a beverage raw material and a method for increasing the dietary fiber content in a juice obtained from the plant body.

  In recent years, due to insufficient intake of vegetables and fruits, disorder of eating habits, etc., there is a problem of uneven intake of nutrients, particularly insufficient intake of dietary fiber. Examples of dietary fiber include water-soluble dietary fiber and insoluble dietary fiber. Among them, water-soluble dietary fiber is thought to be useful for the prevention and treatment of diabetes because it reduces the rate of absorption of sugar and suppresses a rapid increase in blood glucose level after meals. It also works to reduce the value and prevent arteriosclerosis and cholelithiasis. On the other hand, insoluble dietary fiber has the effect of discharging harmful substances in the intestines such as carcinogenic substances out of the body. Insufficient intake of these dietary fibers is likely to cause constipation, which in turn is thought to cause colon cancer and the like, so dietary fiber can be said to be an essential nutrient in modern diets.

  In order to solve the shortage of intake of nutrients such as dietary fiber due to such shortage of intake of vegetables and fruits, etc., there is a vegetable juice and / or fruit juice drink intended for easy intake of these nutrients and the like It is known (see Patent Document 1).

Japanese Patent Laid-Open No. 06-189724

  The production process of vegetable juice and / or fruit juice-containing beverages generally includes a process of solid-liquid separation of juice juice such as vegetables and fruits, but the dietary fiber contained in vegetables, fruits, etc. by this solid-liquid separation process Since (especially insoluble dietary fiber) remains in the squeeze cake, the amount of dietary fiber transferred into the squeezed liquid is a small amount. Therefore, when the intake of the beverage is compared with the intake of vegetables, fruits and the like, there is a problem that the intake of the beverage cannot sufficiently intake the dietary fiber contained in the vegetables, fruits and the like.

  In order to increase the intake of dietary fiber when ingesting beverages, the dietary fiber (especially insoluble dietary fiber) in the squeezed rice cake is not used in the beverage without solid-liquid separation of the juice such as vegetables and fruits. It is possible to include, but by including the dietary fiber (squeezed rice cake containing dietary fiber) in the beverage, the texture is not good when ingested, and the product is a vegetable juice and / or fruit juice-containing beverage There is also a problem that the value is reduced.

  On the other hand, in order to add dietary fibers such as indigestible dextrin separately, although there are also beverages containing dietary fiber, which are made by adding dietary fibers such as indigestible dextrin to juices such as vegetables and fruits There exists a problem that the mixture ratio in the drink of the component derived from vegetables, fruits, etc. will reduce.

  In view of the above problems, the present invention uses a plant body such as vegetables and fruits as a beverage raw material, and a method for producing a beverage containing dietary fiber at a high concentration, and the amount of dietary fiber in the juice obtained from the plant body The object is to provide a method of increasing

In order to solve the above problems, the present invention is a method for producing a beverage using a supernatant obtained from a juice of a plant body, and the plant body temperature is 85 ° C. or higher. Provided is a beverage production method comprising a heating step of heating a body and a squeezing step of squeezing the plant heated in the heating step ( Invention 1).

As in the above invention ( Invention 1), when the plant body is squeezed after being heated so that its product temperature is 85 ° C. or higher, the size of the solid content (squeezed lees) in the resulting squeezed liquid is specially Even if a drink is produced from the juice without solid-liquid separation, it becomes very small without being pulverized, and is obtained as a juice such as a paste or puree. It can be set as the drink of the tongue which is not worried about (squeezed rice cake). Therefore, according to the said invention ( invention 1), the solid-liquid separation process of squeezed liquid can be abbreviate | omitted in the manufacture of a drink, and the drink which contains a dietary fiber with high concentration can be manufactured easily.

In the said invention ( invention 1), it is preferable to further include the separation process which solid-liquid-separates the plant juice obtained in the said juice extraction process, and obtains a supernatant ( invention 2). According to this invention ( invention 2), the dietary fiber (mainly water-soluble) from the plant body to the juice (supernatant) is heated by heating the plant body so that the product temperature is 85 ° C. or higher before squeezing the plant body. The amount of dietary fiber) can be increased, and even if the juice is solid-liquid separated, the dietary fiber content in the resulting supernatant can be increased, so dietary fiber is added to the supernatant. It is possible to easily produce a beverage containing dietary fiber at a high concentration. Moreover, a beverage having a good texture can be produced by solid-liquid separation of the juice.

In the said invention ( invention 1 and 2), it is preferable to heat the said plant body in the said heating process so that the product temperature of the said plant body may become 85-110 degreeC ( invention 3). As in this invention ( Invention 3), the dietary fiber can be effectively transferred to the juice (supernatant) by heating so that the product temperature becomes 110 ° C. or lower, so that the dietary fiber is further increased. A beverage containing a concentration can be easily produced.

In the said invention ( invention 1-3), it is preferable to heat the said plant body for 10 minutes or more in the said heating process ( invention 4). According to this invention ( invention 4), the dietary fiber can be effectively transferred to the juice (supernatant) by heating the plant body for 10 minutes or more.

In the said invention ( invention 1-4), after heating the said plant body directly so that the article temperature of the said plant body may be less than 85 degreeC, the said plant body is indirectly heated in the said heating process. ( Invention 5) In the heating step, after the plant body is indirectly heated, the temperature is directly applied to the plant body so that the product temperature of the plant body is less than 85 ° C. ( Invention 6).

  In the present invention, examples of a method for directly heating a plant include a method of heating a plant in hot water at a predetermined temperature, a method of heating by contacting steam and a plant, and the like. Examples of the method of indirectly heating the body include a method of heating using a heat exchanger, a tubular heater, a sterilizer, etc., and a method of directly applying a temperature to a plant body, For example, a method of immersing a plant body in water at a predetermined temperature may be mentioned, but the method is not limited thereto.

In order to apply temperature to the plant body, by holding the plant body in water at a predetermined temperature, useful components in the plant body in water (especially useful components having high water solubility, sugars, amino acids, vitamin C, etc.) (Nutrients etc.) may be eluted, but according to the above inventions ( Inventions 5 and 6), the product temperature is indirectly heated so as to be 85 ° C. or higher after directly heating so that the product temperature is lower than 85 ° C. By directly heating so that the product temperature is 85 ° C. or higher and then directly applying the temperature so that it is less than 85 ° C., the temperature is directly applied to the plant body. Time can be shortened, and the amount of elution of the useful component can be minimized.

In the said invention ( invention 1-6), it is preferable that the said plant body is a vegetable and / or a fruit ( invention 7). According to this invention ( invention 7), a vegetable juice and / or fruit juice-containing beverage containing dietary fiber at a high concentration can be produced.

Further, the present invention is a method for increasing the dietary fiber content in a plant body juice, and after the plant body is heated so that the product temperature of the plant body is 85 ° C. or higher, the plant body is squeezed. Provided is a method for increasing the content of dietary fiber, characterized by sipping ( Invention 8).

In the said invention ( invention 8), it is preferable to heat the said plant body so that the product temperature of the said plant body may be 85-110 degreeC ( invention 9), In the said invention ( invention 8, 9), It is preferable to heat the plant body for 10 minutes or more ( Invention 10).

Moreover, in the said invention ( invention 8-10), after heating the said plant body directly so that the product temperature of the said plant body may be less than 85 degreeC, the product temperature of the said plant body will be 85 degreeC or more. The plant body may be heated indirectly as described above ( Invention 11), or after the plant body is indirectly heated so that the product temperature of the plant body is 85 ° C. or higher, the product of the plant body You may apply temperature directly to the said plant body so that temperature may be less than 85 degreeC ( invention 12). Furthermore, in the said invention ( invention 8-12), it is preferable that the said plant body is a vegetable and / or a fruit ( invention 13).

  According to the present invention, a method for increasing the amount of dietary fiber in a plant that migrates from a plant body such as a vegetable or fruit to a juice, and producing a beverage containing dietary fiber at a high concentration using the juice and A method for increasing the amount of dietary fiber in the juice obtained from a plant can be provided.

Embodiments of the present invention will be described below.
In the beverage production method according to the present embodiment, first, the plant body as a beverage raw material is subjected to a skinning treatment or the like as desired, and the plant body is heated so that the product temperature of the plant body is 85 ° C. or higher. In addition, before heating a plant body, the pretreatments, such as cutting | disconnection, may be given to the said plant body, and it is not necessary to give pretreatments, such as cutting | disconnection.

  The plant body is not particularly limited as long as it contains dietary fibers such as water-soluble dietary fiber and insoluble dietary fiber and has been confirmed to be safe for food. Specifically, as the plant body, carrot, broccoli, turnip radish, cabbage, celery, spinach, peppers, asparagus, Chinese cabbage, komatsuna, tomorrow, sweet potato, potato, tomato, Morohaya, paprika, watercress, parsley, Celery, trefoil, lettuce, radish, kale, me cabbage, me cabbage leaf, shiso, eggplant, radish, onion, gyudon, ginger, nanban, daikon, cauliflower, corn, sweet pea, okra, turnip, cucumber, kohlrabi, cucumber, zucchini, Vegetables such as hechima, bean sprouts; oranges, mandarin oranges, apples, bananas, grapes, acerola, cam cam, mango, lemon, blueberries, raspberries, pomegranate, kiwi, muscat, peaches, strawberries, strawberries, grapefruits, pineapples, apricots, figs, plums , Shikuwasha Watermelon, cherries, pears, papaya, loquat, fruits such as melons and the like.

  The plant body is heated so that the product temperature is 85 ° C. or higher, preferably 85 to 110 ° C., more preferably 85 ° C. to 110 ° C., more preferably 100 It is particularly preferable to carry out the reaction at ˜110 ° C. If the product temperature when the plant body is heated is less than 85 ° C., it may be difficult to increase the amount of dietary fiber (mainly water-soluble dietary fiber) transferred to the juice of the plant body. Moreover, even if it exceeds 110 degreeC, there exists a possibility that the transfer amount of dietary fiber (mainly water-soluble dietary fiber) may hardly increase.

  Furthermore, by heating the plant body so that the product temperature becomes 85 ° C. or higher, the size of the solid content (squeezed rice cake) in the obtained plant body juice liquid is crushed specially in the juice extraction step described later. Even if a beverage is manufactured without solid-liquid separation of the juice, the solid content is reduced when it is consumed. I don't mind the texture of (squeezed rice cake), and the commercial value of the beverage does not decrease. Therefore, the dietary fiber is not removed by solid-liquid separation of the juice, and a beverage containing dietary fiber at a high concentration can be produced.

  The heating time of the plant can be appropriately changed according to the heating temperature of the plant, etc., but is preferably 10 minutes or more, and particularly preferably 20 minutes or more. If the heating time is less than 10 minutes, it may be difficult to sufficiently transfer dietary fiber (mainly water-soluble dietary fiber) to the juice. In particular, the amount of dietary fiber (mainly water-soluble dietary fiber) transferred can be increased by heating for 20 minutes or longer.

  The method for heating the plant body may be a method for directly heating the plant body or a method for heating it indirectly. Examples of the method of directly heating the plant include a method of heating the plant in hot water at a predetermined temperature, a method of heating the plant by contacting steam and the plant, and the like. Examples of the method include, but are not limited to, a method of heating using a heat exchanger, a tubular heater, a sterilizer, and the like.

  In addition, when a plant body is directly heated in hot water, useful components in the plant body (especially useful components having high water solubility, nutrients such as sugars and amino acids) may be eluted in the hot water. There is. On the other hand, in the method of indirectly heating, it may be difficult to eliminate unnecessary components (unnecessary components) such as nitrate ions, unpleasant odors, and aqua components as compared to the method of directly heating.

  Therefore, in this embodiment, the plant body is indirectly heated after being preliminarily directly heated in hot water at a predetermined temperature. Thereby, while being able to suppress the loss by the elution of the useful component in a plant body to hot water, an unnecessary component can be excluded and the amount of the said unnecessary component can be reduced.

  In this case, the preliminary direct heating of the plant body is preferably performed so that the product temperature is less than 85 ° C in hot water, and is performed so that the product temperature is 70 to 80 ° C in hot water. Is more preferable.

  In particular, by directly preliminarily heating so that the product temperature of the plant body is 75 ° C. or more and less than 85 ° C., the enzyme in the plant body is deactivated, and useful components in the plant body (for example, vitamin C etc.) Decomposition and plant aggregation can be suppressed. Plants also absorb nitrate nitrogen as nutrients to produce amino acids and proteins, but some of the absorbed nitrate nitrogen is not metabolized in the process of amino acid and protein production, but nitrate nitrogen (nitrate ions) ) May remain in the plant body. Even in such a case, by preliminarily directly heating the plant so that the temperature of the plant is less than 75 ° C., nitrate ions and the like contained in the plant are eluted and removed in hot water. It also has the effect of obtaining.

  The time for directly directly heating the plant body is preferably 3 to 15 minutes, particularly preferably about 10 minutes. If the preliminary direct heating time is less than 3 minutes, it may be difficult to sufficiently inactivate plant enzymes or sufficiently remove nitrate ions. If it exceeds 15 minutes, It may be difficult to suppress the elution loss of useful components in the plant body.

  After the plant body is preliminarily directly heated, the indirect heating time is preferably 3 to 15 minutes, particularly preferably about 10 minutes. If it is less than 3 minutes, it may be difficult to sufficiently transfer dietary fiber (mainly water-soluble dietary fiber) into the juice, and if it exceeds 15 minutes, the plant body will be boiled, Yield may be reduced.

  Next, the plant body heated as described above is squeezed to obtain a plant body juice. The method for squeezing the plant body is not particularly limited, and can be performed by a conventional method. Specifically, the juice may be obtained by squeezing using a squeezing machine such as a biaxial rotating extruder, or the carrot pieces crushed or ground may be squeezed by flannel filtration. The plant juice may be obtained, or the juice may be obtained by other methods to obtain the plant juice.

  Subsequently, the plant juice obtained as described above may be solid-liquid separated as necessary to obtain a supernatant. Because the dietary fiber in the plant body is sufficiently transferred to the supernatant of the juice of the plant body, the texture of the tongue is better and the dietary fiber is contained in a high concentration by solid-liquid separation of the juice. Can be produced.

  The method of solid-liquid separation of the plant juice is not particularly limited. For example, a centrifuge, a decanter, a screw press, a filter press, a belt press, a Bucher press (product name, manufactured by Bucher), an extruder, A method using a separator such as a shifter can be exemplified.

  In addition, by heating a plant body to 85 degreeC or more by the said heating process, in the squeeze process, the magnitude | size of the solid content (squeeze cake) in a plant body squeezing liquid does not perform a grinding process etc. specially. Since a plant juice juice such as a paste or a puree, which is very small enough not to feel the texture of the tongue, is obtained, a beverage using the juice can be used without solid-liquid separation of the plant juice. May be manufactured.

  The amount of dietary fiber (mainly water-soluble dietary fiber) transferred from the plant to the supernatant thus obtained can vary depending on the type of plant, the product temperature during heating, the heating time, etc. The amount of dietary fiber (mainly water-soluble dietary fiber) more than twice the amount of juice that is squeezed without heating is transferred to the supernatant. Especially, carrot is used as the plant. In that case, about 8 to 23 times as much dietary fiber (mainly water-soluble dietary fiber) will be transferred to the supernatant. Therefore, the dietary fiber content in the obtained supernatant can be increased by the above-described method, and the content of dietary fiber (mainly water-soluble dietary fiber) can be produced by producing a beverage using the supernatant. Beverages can be produced.

  A dietary fiber derived from a plant body (mainly water-soluble dietary fiber) after blending the supernatant obtained as described above and a predetermined preparation raw material, through a sterilization process by a conventional method, a desired filling process, etc. Can be produced (vegetable juice and / or fruit juice-containing beverage), and by ingesting such beverage, a sufficient amount of dietary fiber (mainly water-soluble dietary fiber) can be ingested. .

  The embodiment described above is described for facilitating understanding of the present invention, and is not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

  For example, in the above embodiment, the plant body is indirectly heated so that the product temperature becomes 85 ° C. or higher after directly heating the plant body, but the present invention is not limited to this, and the plant body has a product temperature of 85 ° C. or higher. After indirect heating to become, the temperature may be directly applied so that the temperature of the plant body is less than 85 ° C. Examples of the method of directly applying the temperature so that the product temperature of the plant body is less than 85 ° C. include a method of immersing the indirectly heated plant body in water of less than 85 ° C.

  The time for indirectly heating the plant body is preferably 3 to 15 minutes, and particularly preferably about 10 minutes. In addition, the time for directly applying the temperature to the plant body is preferably 3 to 15 minutes, and particularly preferably about 10 minutes. If the application time is less than 3 minutes, it may be difficult to sufficiently inactivate plant enzymes or remove nitrate ions sufficiently, and if it exceeds 15 minutes, It may be difficult to suppress elution loss of useful components.

  Even with such a method, dietary fiber in the plant can be sufficiently transferred to the juice, and loss due to elution of useful components in the plant can be suppressed. In particular, by applying the temperature directly so that the product temperature of the plant body is 75 ° C. or more and less than 85 ° C., the enzyme in the plant body is deactivated, and useful components in the plant body (for example, vitamin C and the like) ) Decomposition and plant aggregation. In addition, by directly applying the temperature so that the plant temperature is less than 75 ° C., nitrate ions and the like contained in the plant body can be eluted and removed in hot water. Play.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to the following Example at all.

[Comparison of dietary fiber content in carrots before and after heating]
Included in peeled carrot (variety: Koyo 2) heated in 100 ° C hot water for 20 minutes (heated carrot) and held for 20 minutes at 10 ° C without heating (raw carrot) The amount of dietary fiber (g / 100 g) was measured by enzyme weight method.
The results are shown in Table 1.

  As shown in Table 1, it was confirmed that the amount of dietary fiber in the carrot hardly changed before and after heating.

[Comparison of the amount of dietary fiber in the supernatant depending on the heating temperature]
The peeled carrot (variety: Koyo No. 2) was heated for 20 minutes to the product temperature shown in Table 2, added with twice the amount of water as carrot, pulverized with a commercial household mixer, and centrifuged ( 3000 rpm for 10 minutes) and the supernatant was collected. The BRIX (°) in the obtained supernatant and the amount of dietary fiber (g / 100 g) in 100 g of the supernatant were measured by an enzyme weight method. Moreover, the measured value of the amount of dietary fiber was converted to the amount of dietary fiber (g / BRIX 36/100 g) when BRIX in the supernatant was 36 °.
The results are shown in Table 2.

  As shown in Table 2, the amount of dietary fiber in the supernatant gradually increased or the amount of dietary fiber in the supernatant did not change until the product temperature of the carrot was 75 ° C., but the product temperature of the carrot was 85 It was possible to increase the amount of dietary fiber in the supernatant by heating to a temperature of not lower than ° C. In addition, the amount of dietary fiber in the supernatant can be further increased by heating the carrot so that the product temperature exceeds 85 ° C. In particular, the product temperature of the carrot becomes 100 to 110 ° C. It was found that the amount of dietary fiber in the supernatant can be greatly increased by heating to a high temperature.

[Comparison of dietary fiber content in supernatant due to differences in heating time]
The peeled carrot (variety: Koyo No. 2) is heated for the time shown in Table 3 so that the product temperature becomes 100 ° C, added with twice the amount of water as carrot, pulverized with a commercial household mixer, and centrifuged. (3000 rpm, 10 minutes) and the supernatant was recovered. The BRIX (°) in the obtained supernatant and the amount of dietary fiber (g / 100 g) in 100 g of the supernatant were measured by an enzyme weight method. Moreover, the measured value of the amount of dietary fiber was converted to the amount of dietary fiber (g / BRIX 36/100 g) when BRIX in the supernatant was 36 °.
The results are shown in Table 3.

  As shown in Table 3, the amount of dietary fiber in the supernatant can be increased by setting the heating time to 10 minutes, but when the heating time is set to 20 minutes, the amount of dietary fiber in the supernatant is extremely increased. I was able to.

[Comparison between direct heating and indirect heating]
Heat the peeled carrot (variety: Koyo No.2) for 20 minutes so that the product temperature is 75 ° C or 100 ° C, add water twice the amount of carrot, grind it in a commercial household mixer, and centrifuge it. (3000 rpm, 10 minutes) and the supernatant was collected.

  The peeled carrot (variety: Koyo No. 2) is heated in hot water for 10 minutes so that the product temperature is 75 ° C, and then the carrot is sealed in an aluminum bag and heated in hot water at 100 ° C for 10 minutes. did. Then, water twice the amount of carrot after heating was added, and the mixture was pulverized with a commercially available household mixer, centrifuged (3000 rpm, 10 minutes), and the supernatant was collected.

The BRIX (°) in the supernatant obtained as described above and the amount of dietary fiber (g / 100 g) in 100 g of the supernatant were measured by an enzyme weight method. Moreover, the measured value of the amount of dietary fiber was converted to the amount of dietary fiber (g / BRIX 36/100 g) when BRIX in the supernatant was 36 °.
The results are shown in Table 4.

  As shown in Table 4, after directly heating the carrot in hot water so that the product temperature is 75 ° C., indirectly heating the carrot in hot water so that the product temperature is 100 ° C. It was also possible to increase the amount of dietary fiber in the supernatant. In this way, it is possible to increase the amount of dietary fiber in the supernatant even by indirect heating, so that the loss due to the elution of useful components in the plant body into hot water is suppressed. The amount of dietary fiber in the Qing can be increased. Therefore, by blending the supernatant as a beverage raw material, it is possible to produce a beverage that contains both useful ingredients contained in plants (vegetables and the like) and dietary fiber at a high concentration.

[Comparison of dietary fiber content in the supernatant due to different heating methods]
The peeled carrot (variety: Koyo No.2) is heated by boiling or steaming for the time shown in Table 5 so that the product temperature is 100 ° C. The mixture was pulverized with a mixer and centrifuged (3000 rpm, 10 minutes), and the supernatant was collected. The BRIX (°) in the obtained supernatant and the amount of dietary fiber in 100 g of the supernatant were measured by an enzyme gravimetric method. Moreover, the measured value of the amount of dietary fiber was converted to the amount of dietary fiber (g / BRIX 36/100 g) when BRIX in the supernatant was 36 °.
The results are shown in Table 5.

  As shown in Table 5, the amount of dietary fiber in the supernatant is increased whether it is boiled (heated in hot water) or steamed (heated by contact with steam). I was able to. In particular, it was found that by heating at 100 ° C. for 20 minutes, the amount of dietary fiber in the supernatant can be greatly increased regardless of the heating method.

  The present invention is useful for the production of a vegetable juice and / or fruit juice-containing beverage containing dietary fiber (mainly water-soluble dietary fiber) at a high concentration.

Claims (8)

A method for producing a beverage using a supernatant obtained from a carrot juice,
A preliminary heating step of directly heating the carrot so that the product temperature of the carrot is less than 85 ° C;
A heating step of indirectly heating the carrot so that the product temperature of the carrot heated in the preliminary heating step is 85 ° C. or higher;
And a squeezing step for squeezing the carrot heated in the heating step.   The beverage production method according to claim 1, further comprising a separation step of solid-liquid separation of the carrot juice obtained in the squeezing step to obtain a supernatant.   The said carrot is heated so that the product temperature of the said carrot may become 85-110 degreeC in the said heating process, The drink manufacturing method of Claim 1 or 2 characterized by the above-mentioned.   The said carrot is heated for 10 minutes or more in the said heating process, The drink manufacturing method in any one of Claims 1-3 characterized by the above-mentioned. A method for increasing the dietary fiber content in carrot juice,
A method for increasing the dietary fiber content, comprising heating the carrot so that the product temperature of the carrot is 85 ° C. or higher and then squeezing the carrot. The method for increasing the dietary fiber content according to claim 5 , wherein the carrot is heated so that the product temperature of the carrot is 85 to 110 ° C. The method for increasing dietary fiber content according to claim 5 or 6 , wherein the carrot is heated for 10 minutes or more. The carrot is indirectly heated so that the product temperature of the carrot becomes 85 ° C or higher after the carrot is directly heated so that the product temperature of the carrot becomes less than 85 ° C. Item 8. The method for increasing the dietary fiber content according to any one of Items 5 to 7 .