JP2000157233A - Squeezing of transparent concentrated juice from yacon juice without decomposing fructo-oligosaccharide - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a transparent condensed juice by crushing yacon while adding vitamin C thereto, squeezing the transparent condensed juice, conducting an automatic sterilization cooling and then squeezing the extract without decomposing fructo-oligosaccaride. SOLUTION: This method comprises: adding 200 mg of vitamin C in solution to 100 g of yacon heated at a temp. of 80 to 85 deg.C for nearly 3 min. while crushing the yacon; conducting an enzyme deactivation treatment and activated carbon treatment; admixing 0.5% of Takekoru W50G based on the liquid; stirring it at 40 to 45 deg.C for about 60 min. and then subjecting it to centrifugal separation and removal of the activated carbon; passing it through a filter of diatomaceous earth subjected to iron removal treatment; condensing it from 1 kg to about 80 g in the weight of the raw material by a thickener for increasing the sugar concentration; and sterilizing it at 95 deg.C, thus squeezing the transparent concentrated juice from a yacon juice without decomposing fructooligosaccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for clarifying and squeezing the extract of yacon, a root vegetable, using a set of fruit juice clarification and filtration equipment, and automatically cooling and sterilizing to extract the transparent concentrated juice without decomposing fructooligosaccharides. It relates to the method of juice.

[0002]

2. Description of the Related Art Conventionally, root vegetables such as yacon have decomposed many fructooligosaccharides when performing transparent concentrated juice.

[0003]

This has the following disadvantages. I. When the components of fructooligosaccharides are decomposed, the effective nutrients inherent in Yacon are lost, and the added value as food is reduced. B. When processed in a process that avoids the decomposition of fructooligosaccharide components, the product becomes a cloudy product.

[0004]

One yacon heated at 80 to 85 degrees Celsius for about 3 minutes was crushed while mixing 200 mg of the vitamin C solution with respect to 100 grams of the raw material to inactivate the enzyme. Treatment, activated carbon treatment, mixed with Takecol W50G at a liquid volume of 0.5%, stirred at 40 to 45 degrees Celsius for about 60 minutes, centrifuged to remove the activated carbon, and removed iron-treated diatomaceous earth. Perform filtration.
Then, the sugar content is concentrated from 1 kg of the raw material to about 80 g by a concentration device. Further sterilize at 95 degrees Celsius. Squeeze clear concentrated juice without decomposing fructooligosaccharides from yacon by the above method

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION First Step The soil adhering to the yacon is washed away by brush washing or the like, and the soil is removed from 80 to 85 degrees Celsius.
A process of applying heat for about 3 minutes at a time is performed. Crush it. Third step The pulp is removed. Fourth step After sterilizing and heating at 130 degrees Celsius, an enzyme inactivation treatment for returning the temperature from 40 degrees Celsius to 45 degrees Celsius is performed. Step 5 Activated carbon treatment is performed. Sixth step Takecole W50G is further added to the solution with a volume of 0.5%
And stir at 40 to 45 degrees Celsius for about 60 minutes. Seventh step After the centrifugation treatment, the activated carbon is removed, and filtration is performed using diatomaceous earth that has been subjected to iron removal treatment. Eighth process From the 1 kilogram of raw material to about 80
Concentrate the sugar content to gram 9th step Sterilize at 95 degrees Celsius. Tenth step After sterilization at 140 ° C by an automatic sterilization cooling device, the product is immediately cooled.

[0006]

Advantages of the invention It is possible to provide a concentrated juice in which components such as fructooligosaccharides are not decomposed, that is, nutrients inherent in Yacon are retained. B. Other components are also less likely to be decomposed because of a short heating time and are easily stored. C. Despite the transparent concentrated juice, the extract of Yacon can be squeezed without decomposing fructooligosaccharides.

Claims (1)

[Claims] 1. A vitamin C solution is used as a raw material for one yacon heated at 80 to 85 degrees Celsius for about 3 minutes.
Crushed while mixing 200 milligrams per gram, and subjected to oxygen deactivation treatment and activated carbon treatment.
G was mixed at a solution volume of 0.5%, and the mixture was stirred at 40 to 45 degrees Celsius for about 60 minutes, centrifuged to remove activated carbon, filtered through diatomaceous earth that had been subjected to iron removal, and then filtered at 95 degrees Celsius. A method of squeezing transparent concentrated juice without sterilizing and decomposing fructooligosaccharides from yacon.