JPS58155067A - Grain-containing juice and its preparation - Google Patents

Abstract

PURPOSE:To obtain a juice having good taste, by soaking a thinly cut vegetable or fruit in an organic acid solution, dehydrating it, adding it to a fruit juice, vegetable juice, etc. CONSTITUTION:A vegetable such as carrot, onion, spinach, parsley, celery, cucumber, green papper, or fruit such as apple, peach, grape, pear, etc. is washed with water, uneatable parts are removed, and it is cut thinly into about 2-3mm.. The thinly cut vegetable of fruit is soaked in an organic acid solution (e.g., 2- 10wt% solution of citric acid, malic acid, acetic acid, lactic acid, tartaric acid, etc.) at 5-30 deg.C for 15-240min. After the soaking is over, it is dehydrated, and blended with a fruit juice, vegetable juice, or tomato juice.

Description

[Detailed Description of the Invention] In recent years, in the juice industry, there has been a remarkable growth in fruit drinks containing fruit R and B, but most of the Tsubutubu juices on the market are made from mandarin oranges. It is an orange whelk juice that contains oranges, and I can't find any whelk juice that contains fruits or vegetables other than mandarin oranges.

The texture of the whelk juice is important in terms of quality, and it is undesirable if it is too hard and gives off a foreign body sensation, or too soft and loses its whelk-like characteristics. Even if it is mixed directly into juices, it will not be possible to obtain whelk juice with excellent texture.

In view of this current situation, the inventors of the present invention have studied the whelk juice of fruits and vegetables other than mandarin oranges, and have developed a method of using it as a raw material for shredded vegetables and fruits that have been immersed in an organic acid solution. The present invention was completed based on the knowledge that it is possible to obtain whelk juice with excellent texture.

That is, the present invention is a whelk juice containing shredded vegetables and/or fruits soaked in an organic acid solution, and a method for producing the same.

The present invention will be specifically explained below.

The vegetables and fruits that are the subject of the present invention are generally those that can be used as raw materials for juice. , pear, pineapple, etc.

Wash these vegetables and fruits with water, remove inedible parts, and then cut them into small pieces. The degree of shredding varies depending on the type of vegetable or fruit, the viscosity of the juice, etc., but is preferably less than j+a, preferably about 1 to 11.

The vegetables and fruits thus shredded are immersed in an organic acid bath. The organic acid solutions used are citric acid, malic acid, acetic acid,
Examples include lactic acid and tartaric acid solutions, and citric acid and malic acid solutions are particularly preferred.

The concentration of the organic acid solution is 1 to io, and the immersion time is /j-24.
The CO content is % and the immersion temperature is 5 to 30°C.

The concentration, soaking time, temperature, etc. of the organic acid solution depend on the vegetables to be soaked,
This will vary depending on the type of fruit, the size of the shredded fruit, etc., but in short, conditions should be set so that the texture is favorable when mixed in juice.

After being soaked in this way, the water is drained, added to and mixed with ordinary fruit juice, vegetable juice, or tomato juice, and heated and sterilized to produce whelk juice.

is preferable, and can be achieved by appropriately adjusting the viscosity of the juice. Further, the combination of raw materials for juice and shredded material is not particularly limited, and any combination can be used.

As described above, the present invention involves immersing shredded vegetables and fruits in an organic acid solution and adding this to juice to make Nobutsubu juice. By using shredded material, the pH of the final product can be lowered, which means that the sterilization conditions are milder, resulting in less destruction of the active ingredients (vitamins, etc.) of fruits and vegetables, and superior tsubu tubu juice in terms of ingredients. I'm happy to say that I'm Luno.

Examples are shown below.

Example 1 Celery, parsley washed with water and chopped into ~ Jwa,
Equal amounts of each onion! It was immersed in a chicitric acid solution for 1 hour at room temperature and then drained. Also some raw peeled carrots~J
The carrots were cut into pieces of 11 mm in size, immersed in an equal volume of z% citric acid solution for 2 hours, heated to 70° C., and solid carrots were separated.

Celery pot1 parsley processed as above? , onion If, and carrot Jjt are added to tomato straight juice 9319 preheated to 70℃.
Heat sterilization was performed for a minute to obtain whelk juice.

In the obtained product, the shredded vegetables were uniformly dispersed in the juice, and the shredded products also had a moderate hardness, and had an excellent texture.

Example 2 Peeled and enucleated processing apples (red apples, star kings, fushi, etc.) were cut into small pieces, immersed in an equal volume of 3% malic acid solution at room temperature, drained, and then The same apples for processing as above were washed, an antioxidant was added at the same time as the apples were crushed, and the juice was squeezed. 1oWAi was added to the apple juice obtained, and the mixture was heat sterilized for 13 minutes to obtain whelk apple juice. .

Claims (1)

[Scope of Claims] t. Tsubutubu juice containing shredded vegetables and/or fruits soaked in an organic acid solution. A method for producing Tsubunobu juice, which is characterized by immersing shredded vegetables or fruits in an organic acid solution, draining the water, adding and mixing this to ordinary fruit juice, vegetable juice or tomato juice, and then heating and sterilizing the mixture.