JP5224469B2 - Method for producing vegetable extract - Google Patents

Description

  The present invention relates to a method for producing a vegetable extract as a squeezed component from a vegetable containing a slime component, such as Morohaya, Okra, and Tsurumurasaki.

  Morohaya leaves and stems are rich in minerals such as potassium and calcium, β-carotene and vitamins, as well as mucus polysaccharides that lower blood cholesterol and neutral fat, such as glucose and arabinose. It is. As described above, since Morohaya contains abundant ingredients that are considered to be good for the body, many foods, beverages, and the like are added to the market.

  On the other hand, moroheiya contains a lot of acidic polysaccharides as a high-viscosity component and has a unique viscosity characteristic (slimy). Has a problem that it is difficult to uniformly mix with other beverage ingredients and the like, and the beverage itself has a feeling of sliminess and is difficult to drink.

Therefore, conventionally, a method has been proposed for reducing the viscosity (slimming) when obtaining an extract from vegetables having sliminess such as moroheiya.
For example, Patent Document 1 (Japanese Patent Laid-Open No. 10-191922) proposes a technique for reducing the viscosity of a moroheiya extract (moroheia extract) by extracting moroheiya with hot water to which an organic acid or an organic acid salt is added. ing.

  Moreover, patent document 2 (Unexamined-Japanese-Patent No. 2000-228962) squeezes the vegetable which has a slime, and produces a vegetable juice, At least (a) As a pretreatment process of juice, it thaws | freezes the vegetable after freezing The manufacturing method of the vegetable juice characterized by including the process of adding an organic acid to at least (b) vegetable juice as a process to perform and / or a post-processing process of juice is disclosed.

JP-A-10-191922 JP 2000-228962 A

  The subject of this invention is providing the manufacturing method of the new vegetable extract which can reduce the slimy feeling, when obtaining a vegetable extract (squeezed component) from the vegetables which have sliminess, such as Morohaya.

In view of such problems, the present invention includes a step of branching a vegetable containing a slime component with hot water containing an organic acid or an organic acid salt, and a step of enzyme-treating the vegetable using polygalacturonase. proposes a method for producing a vegetable extract and a step of squeezing the vegetables.

  According to the production method of the present invention, since the viscosity of the squeezed liquid can be reduced, squeezing (solid-liquid separation) is easy. In addition, the vegetable extract obtained by the present invention has little sliminess and low viscosity, so it can be easily and uniformly mixed with other beverage ingredients, etc. And easy-to-drink vegetable drinks can be prepared.

  In this section, an example of an embodiment for carrying out the present invention will be described, but the present invention is not limited to the embodiment described below.

(This vegetable extract manufacturing method)
A method for producing a vegetable extract according to the present embodiment (referred to as “the present vegetable extract production method”) is to wash a vegetable, blanch with hot water to which an organic acid or an organic acid salt is added, and then grind and add water. Then, it is a manufacturing method provided with the process of performing enzyme treatment and squeezing.
However, it is arbitrarily possible to add a known process before, during and after the manufacturing method.

(material)
Vegetables that can be used as a raw material in the present vegetable extract manufacturing method are vegetables containing viscous components (that is, slimy components) such as Morohaya, okra, and Tsurumurasaki. Of these, moroheiya and okra are particularly suitable in terms of the effect of reducing the viscosity.
In the case of Morohaya, the raw material is leaves or stems, but fresh leaves are particularly preferable.

(Washing)
As a vegetable washing method, a known washing method can be arbitrarily adopted, and it may be washed with water, hot water, or other washing liquid.
At this time, it is preferable to wash with water or hot water (also referred to as “organic acid solution”) to which an organic acid or an organic acid salt is added. By washing with an organic acid solution and bringing it into contact with the organic acid or organic acid salt on the vegetable before blanching, the effect of reducing the viscosity due to the organic acid or organic acid salt is more evenly increased in the blanching process. be able to. In addition, since viscous substances are discharged from vegetables even during washing, the washing liquid is usually in a highly viscous state, but this can be reduced by adding an organic acid to the washing liquid. It is possible to reduce the introduction of viscous substances to the subsequent.
At this time, as an organic acid or an organic acid salt to be added, organic acids approved as food additives such as L-ascorbic acid, citric acid, malic acid, tartaric acid, or fumaric acid and salts thereof (for example, ascorbic acid) Sodium). Among these, L-ascorbic acid and citric acid are preferable from the viewpoint of the viscosity reducing effect.
The cleaning method is not particularly limited, and for example, an organic acid may be added to and dissolved in the cleaning liquid in the cleaning tank, and the vegetables may be poured into the cleaning solution for cleaning.
The addition amount of the organic acid or organic acid salt is preferably 0.01 to 5%, particularly 0.05 to 2%, and particularly preferably 0.1 to 1% of the cleaning liquid.

(Branching)
After washing, it is important to blanch the vegetables with hot water to which an organic acid or organic acid salt has been added.
The original purpose of blanching is to sterilize microorganisms adhering to vegetables due to enzyme inactivation, to prevent deterioration of quality and discoloration during storage. However, organic acids or organic acid salts are added to blanching solutions. Treatment can effectively reduce the viscosity of the obtained vegetable extract and eliminate the slimy feeling.

Organic acids or organic acid salts to be added include organic acids approved as food additives such as L-ascorbic acid, citric acid, malic acid, tartaric acid, or fumaric acid, and salts thereof (for example, sodium ascorbate). Can be mentioned.
Of these, ascorbic acid and citric acid are preferred in terms of the effect of reducing the viscosity.

The addition amount of the organic acid is preferably 0.01 to 5% by mass with respect to water or hot water. If it is this range, a viscosity can be reduced, and also the acidity will not become too strong, and the flavor peculiar to Morohea will not be impaired.
From this viewpoint, the addition amount of the organic acid is particularly preferably 0.05 to 2% by mass with respect to water or hot water, and more preferably 0.1 to 0.5% by mass.

As a specific method of blanching, a blanching solution is prepared by adding an organic acid or an organic acid salt to hot water. For example, if vegetables are put in a net koji and soaked in the blanching solution together with this koji Good.
At this time, it is only necessary to blanch with hot water of 60 to 100 ° C., particularly 65 to 95 ° C. so that the product temperature reaches 60 to 100 ° C., particularly 65 to 95 ° C. Second to 7 minutes, particularly about 45 seconds to 5 minutes are preferable.

(Pulverization)
The blanched vegetables are preferably pulverized or crushed using a biaxial extruder, a screw press, a grader, a juicer, a roller crusher, a mill, or the like, if necessary.
At this time, the degree of pulverization or crushing is preferably 5 mm or less.

(Hydro)
It is preferable to add water after grinding.
Since it is difficult to stir and squeeze the vegetables in a pulverized or crushed state, it is preferable to add water before the enzyme treatment in order to perform the enzyme treatment uniformly by stirring.

Examples of water to be added include mineral water, natural water, ion exchange water, purified water, deaerated water, tap water, and the like.
If the amount of water added is too small, the enzyme does not act on the whole. Conversely, if the amount of water is too large, the action (contact) of the enzyme on the vegetable is reduced, and the production efficiency in the subsequent concentration step is poor. Therefore, from this viewpoint, it is preferably 20 to 500% by mass, particularly 50 to 200% by mass, and more preferably 100 to 150% by mass with respect to the vegetable (raw material).

(Enzyme treatment)
Next, it is preferable to carry out the enzyme treatment of vegetables.
By carrying out a combination of blanching with an organic acid solution and enzyme treatment, it is possible to synergistically increase the viscosity-reducing action of the vegetable extract.

Examples of the enzyme having a viscosity-reducing action include pectinase, α-amylase, glucoamylase, polygalacturonase, β-glucanase, protease, aminopeptidase, etc., and these may be used alone or in combination of two or more. Can do.
Of these, α-amylase, glucoamylase, polygalacturonase, β-glucanase, and protease are preferable from the viewpoint of viscosity-reducing action, and glucoamylase, polygalacturonase, and β-glucanase are more preferable, and polygalacturonase is particularly preferable. Is particularly preferred.
Furthermore, it is preferable to use polygalacturonase in combination with one or more of the above-mentioned enzymes such as pectinase, α-amylase, glucoamylase, β-glucanase, protease and aminopeptidase. It is preferably used in combination with one or more of amylase and β-glucanase.

  The amount of the enzyme is preferably 0.01 to 2% by mass, particularly 0.05 to 1% by mass, particularly 0.1 to 0.5% by mass of the vegetable (raw material).

The enzyme treatment method is not particularly specified as long as an enzyme can be added to the vegetables to cause an enzyme reaction. For example, an enzyme reaction may be performed by pulverizing vegetables and adding an enzyme in a state of being added to the obtained pulverized vegetable product.
At this time, the temperature of the hydrated vegetable product is preferably adjusted to 30 to 70 ° C., particularly 35 to 60 ° C., particularly 40 to 55 ° C. in order to promote the enzyme reaction, and stirred as necessary. It is good to do.
In addition, the added enzyme is heated and inactivated in a subsequent processing step such as a sterilization step.

(Squeezed juice)
The vegetable juice may be squeezed using a currently known juicer such as a decanter, a filter press, a screw press, a twin-screw extruder, a juicer, or the like.
Moreover, depending on the kind of vegetable, crushing with a crusher and squeezing with a decanter may be performed to obtain a crude juice, and the crude juice may be filtered. For example, after crushing or grinding, the juice may be squeezed by flannel filtration and then centrifuged to obtain a juice.

(Post-processing)
The vegetable extract thus obtained can be used immediately as a raw material for beverages and foods, but may be stored. Moreover, you may process components adjustment, concentration, drying, disinfection, etc. as needed.

  What is necessary is just to perform the disinfection method similarly to a normal drink. For example, in the case where heat sterilization can be performed after filling a container like a metal can, sterilization may be performed under the sterilization conditions defined in the Food Sanitation Law. Moreover, what cannot be retort sterilized like a PET bottle and a paper container should just cool after high temperature sterilization with a plate-type heat exchanger etc., for example, and may fill with a container.

You may add a pH adjuster as needed. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid, and gluconic acid, and fruit juices such as lemon, acerola, and camcam.
The pH range to be adjusted is not particularly limited, but generally it is preferably 3 to 6 from the viewpoint of storage stability and ease of drinking of vegetable drinks.

(Use)
The organic acid added in the present invention is approved as a food additive and is safe for the human body. Therefore, the obtained vegetable extract can be used as a beverage material for vegetable beverages and fruit juice beverages, and can also be added to various foods. It can also be used as a raw material for supplements and nutritional supplements that promote health.

(Explanation of terms)
The “vegetable extract” in the present invention means a substance composed of vegetable juice components, and the form thereof is arbitrary such as liquid, puree, powder, and solid.
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), unless otherwise specified, “preferably greater than X” and “preferably Y” together with the meaning of “X to Y”. It means “smaller”.
Further, when expressed as “X or more” or “Y or less” (X and Y are arbitrary numbers), it means “preferably larger than X” or “preferably smaller than Y” unless otherwise specified. To do.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

<Test 1: Study of blanching effect with organic acid solution>
The viscosity reduction effect by blanching using organic acid solution was investigated.

300 g of raw moroheiya leaves were blanched for 3 minutes with the blanching solution (100 ° C.) shown in Table 1, drained, and then crushed to about 5 mm pieces with a roller crusher. Add the same amount of water to the crushed moroheiya and stir for 20 seconds, then process at 3000 rpm for 10 minutes with a centrifuge, solid-liquid separate with a 60 mesh sieve, and measure the viscosity of the obtained moroheia extract Went.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Result)
It was confirmed that the viscosity decreased when blanched with an organic acid solution to which ascorbic acid or citric acid was added, rather than with water.
Since the action of such an organic acid is considered to be due to hydrolysis by an acid, it is presumed that the organic acid other than ascorbic acid and citric acid has the same effect.
From the above test and other test results, the organic acid concentration as the blanching solution may be in the range of 0.01 to 5%, preferably 0.1 to 0.5%. Can think.

<Test 2: Examination of viscosity reduction effect by enzyme treatment>
The effect of viscosity reduction by enzyme treatment was examined.

Morohaya pure leaves were blanched with hot water at 100 ° C. for 3 minutes, coarsely pulverized, and stored frozen to prepare Morohaya puree.
400 g of this moroheiya puree is pulverized into about 5 mm pieces with a roller crusher, heated to 80 ° C. with a hot water bath, and then added with the same amount of water as the raw material (moloheia puree). The temperature was adjusted to 45 ° C. Next, 0.2% by mass of the enzyme (see Table 2) is added to the amount of the raw material (Morohaya puree), and the mixture is stirred for 15 minutes in a 50 ° C. water bath and treated with an enzyme, and then centrifuged at 3000 rpm for 10 minutes. The solid-liquid separation was performed with a 60 mesh sieve, and the viscosity of the obtained moroheiya extract was measured.

Viscosity was measured at about 25 ° C. using a B-type viscometer.
About the juice recovery rate of Table 2, it calculated as a recovery rate (%) with respect to a total of 800 g of 400 g of raw material (Morohaya puree) +400 g of water.
Further, a morohea extract was produced in the same manner as described above except that the enzyme treatment was not performed, and this was used as a control. The ratio of the control to the viscosity is shown in Table 2.

(Result)
When various enzymes were tested, viscosity-reducing effects were observed for enzymes such as pectinase, protease, α-amylase, glucoamylase, polygalacturonase, aminopeptidase, and β-glucanase.

<Test 3: Examination of the effect of reducing viscosity by the combination of organic acid blanching and enzyme treatment>
The effect of viscosity reduction when combining organic acid blanching and enzyme treatment was investigated.

300 g of raw moroheiya leaves are blanched for 3 minutes with 3000 g of water (normally blanched, 100 ° C.) or 0.05% citric acid solution (100 ° C., pH 3.1). After draining, about 5 mm pieces using a roller crusher To grind.
Next, after adding 300 g of water in the same amount as the raw material (Moloheiya fresh leaves) and heating in a 50 ° C. water bath until the product temperature reaches 42 to 45 ° C., six types of enzymes (pectinase, α-amylase, (Glucoamylase, polygalacturonase, aminopeptidase, β-glucanase) are all added in an amount of 0.2% by mass with respect to the amount of the raw material, and the mixture is stirred for 15 minutes in a 50 ° C. water bath for enzyme treatment, and then centrifuged. Was processed at 3000 rpm for 10 minutes, and solid-liquid separation was performed with a 60 mesh sieve, and the viscosity of the obtained morohea extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Result)
Compared to the case where the blanching and the enzyme treatment were combined in combination, the case where the citric acid solution blanching and the enzyme treatment were combined was greatly reduced in viscosity.
From this, it is considered that when the organic acid solution blanching and the enzyme treatment are combined, the effect of reducing the viscosity is synergistically increased.

<Test 4: Examination of enzymes that reduce viscosity especially in combination with organic acid solution>
Among the six types of enzymes used in Test 3, a test was conducted to examine the types that particularly reduced the viscosity.

300 g of raw moroheiya leaves are blanched for 3 minutes with 3000 g of water (normally blanched, 100 ° C.) or 0.05% citric acid solution (100 ° C., pH 3.1). After draining, about 5 mm pieces using a roller crusher To grind.
Next, after adding 300 g of water in the same amount as the raw material (Moloheiya fresh leaves) and heating in a 50 ° C. water bath until the product temperature reaches 42 to 45 ° C., six types of enzymes (pectinase, α-amylase, (Glucoamylase, polygalacturonase, aminopeptidase, β-glucanase) In test (1), five types of enzymes other than pectinase and in test (2), four types of enzymes other than pectinase and aminopeptidase are used for enzyme treatment Went. At this time, the amount of enzyme was set to 0.2% by mass for the raw materials for the treatments (1) to (7) and 0.1% by mass for the treatment (8). Then, after stirring for 15 minutes in a 50 ° C. water bath and performing enzyme treatment, the mixture was subjected to treatment at 3000 rpm for 10 minutes with a centrifugal separator, solid-liquid separation was performed with a 60 mesh sieve, and the viscosity of the resulting moroheiya extract was measured. .
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Evaluation of drainage)
The drainage condition was evaluated according to the following criteria. The same applies to the test described later. ○: When the squeezed liquid falls in the form of water droplets when passing through a sieve, it was evaluated as ○.
(Triangle | delta): When passing through the sieve, it evaluated as (triangle | delta) when the squeezed liquid fell in the state (pulling state of 5 cm or more) which pulled the thread | yarn.
X: It was evaluated as x when the gel stayed on the sieve and did not pass through the sieve smoothly.

(Result)
In the treatments (2) to (4), pectinase, aminopeptidase and α-amylase were excluded from the six types of enzymes used in Test 3, but the viscosity of the juice was the same as when all six types were added. Could be reduced.
In treatment (5) and treatment (6), glucoamylase and β-glucanase were added out of the six types of enzymes, but the effect of lowering the viscosity of the juice was weakened, and the juice also pulled the yarn.
In the treatment (7), as a result of removing polygalacturonase, the viscosity reduction effect of the juice was significantly weakened.
From these results, it was found that among the six types of enzymes, the treatment with polygalacturonase was particularly effective in reducing the viscosity. Furthermore, it was found that the enzyme treatment with three kinds added with β-glucanase and glucoamylase was particularly effective.

In the treatment (8), the treatment was performed by reducing the amounts of three kinds of enzymes, polygalacturonase, β-glucanase, and glucoamylase, to 0.1% by mass. As a result, even at 0.1% by mass, the viscosity reducing effect was confirmed. However, compared with the case of 0.2% by mass, the viscosity was slightly higher (Process (4)) and the yarn was pulled.
In addition, all of processing (2)-(8) became high compared with Brix (henceforth "Bx") of squeezed liquid.

<Test 5: Examination of the amount of enzyme to be added (particularly β-glucanase, glucoamylase)>
The amount of enzyme to be added (particularly β-glucanase and glucoamylase) was examined.

300 g of raw moroheiya leaves are blanched for 3 minutes with 3000 g of water (normally blanched, 100 ° C.) or 0.05% citric acid solution (100 ° C., pH 3.1). After draining, about 5 mm pieces using a roller crusher To grind.
Next, 300 g of water in the same amount as the raw material (Moloheiya fresh leaves) was added and heated in a 50 ° C. water bath until the product temperature reached 42 to 45 ° C., then three types of enzymes (polygalacturonase, β-glucanase and glucoamylase) were added in the treatment (2) at 0.2% (vs. raw material), and in the treatments (3) and (4) at the concentrations shown in the table below. The mixture was stirred for minutes and subjected to an enzyme treatment, followed by treatment at 3000 rpm for 10 minutes with a centrifuge, solid-liquid separation with a 60 mesh sieve, and the viscosity of the obtained moroheiya extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Result)
With respect to polygalacturonase, a tendency that the viscosity was slightly increased when 0.1% was obtained in Test 4 was observed, and if it was 0.2% or more, a sufficient viscosity reducing effect was observed. From the test results so far, it is considered that the effect is exhibited in the range of 0.01 to 2% by mass of the raw material.
About glucoamylase and (beta) glucanase used together with polygalacturonase, the effect was shown by 0.05-0.2 mass% of the raw material, and the viscosity was reduced. From the test results so far, it is considered that the effect is exhibited in the range of 0.01 to 2% by mass of the raw material.

As a result of performing (5) and (6) as an additional test, in the treatment (5), the amount of water was not equal but not half, but half the amount was added. That is, in the above test, the amount of water to be crushed and watered after blanching was basically equal to the amount of raw material, but it was confirmed that the viscosity could be reduced even by half-water addition.
In the treatment (6), the boiled (branching) time was 5 minutes, but it was confirmed that the viscosity could be lowered.

<Test 6: Production comparison test of Morohaya extract>
The production method (Example) according to the present invention was compared with a conventionally known production method (Comparative Example).

(Comparative Example 1: Control)
300 g of moroheiya fresh leaves were blanched for 3 minutes with an amount of hot water (100 ° C.) of 3000 g (product temperature: about 90 ° C.), and after draining, it was crushed to about 5 mm pieces with a roller crusher.
Next, after adding 300 g of water in the same amount as the raw material (Morohaya fresh leaves), stirring and heating in a 50 ° C. water bath for 15 minutes, a treatment at 3000 rpm for 10 minutes was performed in a centrifuge, and a 60 mesh sieve was obtained. The viscosity of the obtained moroheiya extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Comparative Example 2)
300 g of raw moroheiya leaves were blanched for 3 minutes with an amount of hot water (100 ° C.) of 3000 g (product temperature: about 90 ° C.) and, after draining, crushed into about 5 mm pieces with a roller crusher.
Next, 300 g of water in the same amount as the raw material (Morohaya leaves) is added, 2.1 g of L-ascorbic acid (0.7% by mass with respect to the water content) is added, and the mixture is heated to 95 ° C. and stirred for 20 minutes. After that, a treatment at 3000 rpm for 10 minutes was performed with a centrifuge, solid-liquid separation was performed with a 60 mesh sieve, and the viscosity of the obtained moroheiya extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Comparative Example 3)
300 g of raw moroheiya leaves were blanched for 3 minutes with an amount of hot water (100 ° C.) of 3000 g (product temperature: about 90 ° C.), and frozen at −40 ° C. after draining. After one night, thaw naturally, crush to about 5 mm with a roller-type crusher, add 300 g of water in the same amount as the raw material (Moloheiya fresh leaves), centrifuge at 3000 rpm for 10 minutes in a centrifuge, -Ascorbic acid 1.5g (0.5% by mass with respect to the liquid) was added, heated to 90 ° C and stirred for 5 minutes, then treated at 3000 rpm for 10 minutes with a centrifuge, and then with a 60 mesh sieve. Solid-liquid separation was performed, and the viscosity of the obtained moroheiya extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

Example 1
300 g of raw moroheiya leaves were blanched with a 3000 g amount of a 0.05% citric acid solution (100 ° C.) for 3 minutes (product temperature: about 90 ° C.), drained, and crushed to about 5 mm pieces with a roller crusher.
Next, after adding 300 g of water in the same amount as the raw material (Moloheiya fresh leaves) and heating in a 50 ° C water bath until the product temperature reaches 42 to 45 ° C, the enzyme (polygalacturonase: 0.2) (Mass%, β-glucanase: 0.1% by mass, glucoamylase: 0.1% by mass included), stirred for 15 minutes in a 50 ° C. water bath and treated with an enzyme, and then centrifuged at 3000 rpm for 10 minutes. The solid-liquid separation was performed with a 60 mesh sieve, and the viscosity of the obtained moroheiya extract was measured.
In addition, the quantity (mass%) of each enzyme is a mass ratio with respect to a raw material (Moloheiya fresh leaf).
Viscosity was measured at about 25 ° C. using a B-type viscometer.

The recovery rate (yield) of the squeezing rate was the highest in Examples, and the effect of reducing the viscosity was the highest in Examples.
The Bx of the juice was higher in Example 1 than in the control (Comparative Example 1).
The pH of the juice was lower in Example 1 than in the control.
The amount of calcium (Ca) in the squeezed liquid was greatly increased in Example 1 compared to the control.

<Test 7: Sensory evaluation on beverage adequacy>
To the commercially available vegetable / fruit mixed juice, 2% of the moroheiya extract (Bx2 preparation) obtained in Comparative Examples 1 and 2 and Test 1 of Test 6 was added, and sensory evaluation by 8 persons was performed.

As the evaluation for the control, the evaluation was carried out in the following five stages, and Table 7 shows the average value of 8 persons.
(Evaluation criteria)
-2: Pretty weak -1: Weak 0: Normal +1: Strong +2: Pretty strong

  When the morohea extract obtained by the manufacturing method of Example 1 was used, the tendency for the "easiness to drink" and "a refreshing feeling" of a vegetable drink to be increased was recognized. In addition, the “blue odor” tended to be slightly lower.

<Examination of effects with vegetables other than Moroheiya>
Next, diversion to viscous vegetables other than moroheiya was examined.

(Control)
300 g of fresh leaves cut into half length were blanched for 3 minutes with 3000 g of hot water (100 ° C.), and after draining, they were roughly crushed to about 5 mm pieces with a roller crusher.
Next, 300 g of water equal to the amount of the raw material was added, and the mixture was stirred for 15 minutes in a 50 ° C. water bath, treated with enzyme, then processed at 3000 rpm for 10 minutes in a centrifuge, and filtered through a 1 mm sieve. The viscosity of the vegetable extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.

(Examples 2 and 3)
300 g of fresh leaves cut in half length were blanched with a 3000 g amount of 0.05% citric acid solution (100 ° C.) for 3 minutes, drained and crushed to about 5 mm pieces with a roller crusher.
Next, 300 g of the same amount as the raw material was added and heated in a 50 ° C. water bath until the product temperature reached 42 to 45 ° C., and then the enzyme (polygalacturonase: 0.2 mass%, β Glucanase: 0.1% by mass, glucoamylase: 0.1% by mass) was added, and the mixture was stirred for 15 minutes in a 50 ° C. water bath and treated with an enzyme at 3000 rpm for 10 minutes. It filtered with a 1 mm sieve, and the viscosity of the obtained vegetable extract was measured.
Viscosity was measured at about 25 ° C. using a B-type viscometer.
In addition, the quantity (mass%) of each enzyme is a mass ratio with respect to raw raw leaves.

Even when applied to viscous vegetables other than moroheiya, such as okra and tsurumurasaki, a viscosity reducing effect was observed. Especially for okra, the viscosity of the juice was reduced to about 1/4.
Moreover, the recovery rate (yield) of the juice was increased by 22% for okra and 15% for Tsurmurasaki by enzyme treatment. Moreover, Bx of the juice was also increased compared to the control.

Claims (4)

Blanching a vegetable containing a slime component with hot water containing an organic acid or an organic acid salt, a step of enzymatically treating the vegetable with polygalacturonase , and a step of squeezing the vegetable A method for producing a vegetable extract. The method for producing a vegetable extract according to claim 1 , wherein the enzyme treatment is performed by adding 0.01 to 2% by mass of polygalacturonase to the vegetable containing the slime component. The method for producing a vegetable extract according to claim 1 or 2 , wherein an organic acid concentration in the blanching solution at the time of blanching is 0.01 to 5% by mass. A vegetable extract characterized by blanching a vegetable containing a slime component with hot water containing an organic acid or an organic acid salt, then enzymatically treating the vegetable with polygalacturonase and then squeezing The slimming reduction method.