JP2000295977A - Production of turmeric juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a turmeric juice containing active ingredients and easy to drink. SOLUTION: This turmeric juice is obtained by adding saccharide(s) to turmeric followed by aging the system, mixing an acidic solution with the system thus aged followed by conducting a solid-liquid separation of the mixture and collecting the resultant liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to turmeric juice and a method for producing the same, and more particularly, to turmeric juice using turmeric, saccharides and an acidic solution as raw materials, and a method for producing the same.

[0002]

2. Description of the Related Art Turmeric is a perennial herb of the ginger family.
Ordinary turmeric known as the scientific name Curcuma longa L, commonly known as acicular turmeric, and the scientific name Curcuma
aromatica Salisb. There is Kyo-Oh, also known as Halukón. Curcumin, which is mainly contained in the rhizome of turmeric, is used as a yellow pigment for dyeing foods such as takuan and as a spice. Mainly, Hull turmeric is widely used as a Chinese medicine because of its hemostatic action, stomachic action, and action on the liver.

[0003] As a method of drinking turmeric as a herbal medicine, there is a method of powdering and drinking with water or hot water, or extracting with hot water and drinking as sencha. However, when turmeric is made into a dry powder, there is a problem that the medicinal effect of turmeric is reduced. Also, it is originally considered that turmeric is preferably grated and consumed as it is, because its effect as a Chinese medicine can be expected. However, when turmeric is drunk by such a method, there is a problem that bitterness and smell peculiar to turmeric remain as they are, and it is very difficult to drink.

Although it is conceivable that turmeric is mixed with fruit juice or the like to make it easier to drink turmeric, it is difficult to make such a beverage suitable for industrial production. When producing beverages industrially, it is necessary to perform operations such as sterilization to suppress the growth of microorganisms, but if turmeric juice is produced while maintaining the turmeric nutrients in a certain amount or more, if sterilized by heating, Invariably precipitates. On the other hand, instead of heating, there is a method of performing the process from distribution to sale in a frozen state to suppress the growth of microorganisms, but it is costly to distribute,
Microorganisms contaminated during manufacture remain present. Further, when the frozen turmeric juice thus obtained is thawed, it is expected that the components will appear as a precipitate in the turmeric juice.

[0005]

As described above, a stable turmeric which can be provided in an easy-to-drink form while retaining the active ingredients of turmeric, and which does not cause aggregation or precipitation even by heat treatment or freezing and thawing. No contained beverage was present.

Accordingly, the present inventors have conducted intensive studies in order to solve such a problem, and as a result, even if turmeric juice containing turmeric as a main raw material is subjected to heat treatment and freezing and thawing,
The present inventors have conceived of a stable product which does not generate a precipitate, and have reached the present invention.

[0007]

[Means for Solving the Problems]

[0008] The gist of the turmeric juice of the present invention is that it contains an extract of turmeric, sugars and an acidic solution.

[0009] Such turmeric juice can be obtained by mixing turmeric with an appropriate amount of saccharides, extracting an extract, mixing an acidic solution with the extracted component, and then solid-liquid separating the mixture to recover a liquid. .

In such turmeric juice, the sugars may be honey and the acidic solution may be apple cider vinegar.

The gist of the method for producing turmeric juice of the present invention is to mix turmeric with an appropriate amount of saccharides and ripen, mix the ripened components with an acidic solution, and mix the mixture with a solid-liquid mixture. It is to include a step of separating and collecting a liquid.

In the method for producing turmeric juice, the saccharide may be honey and the acidic solution may be apple cider vinegar.

[0013]

Next, the present invention will be described in detail.

The method for producing turmeric juice containing the turmeric, saccharides and acidic solution of the present invention is not particularly limited.
Typically, there is a method in which turmeric is grated, an extract is extracted with a saccharide, and this is mixed with an acidic solution to perform solid-liquid separation.

The turmeric used as a raw material in the present invention is not particularly limited. That is, as long as it is a perennial herb of the ginger family and is a plant known as turmeric or kyoou, its origin and quality are not particularly limited. From the viewpoint of the medicinal effect, it is preferable to use kyoou, which is commonly called “halucon”.

In particular, in the present invention, as a raw material of turmeric juice, usually, turmeric rhizome can be preferably used, but other turmeric rhizomes may be included.

In the present invention, turmeric is mixed with a saccharide,
The method of extracting turmeric extract is not particularly limited, and any method may be used. Typically, first, turmeric is grated with a grater or the like or ground using a mixer or the like to obtain granular turmeric. Alternatively, turmeric may be minced with a knife to prepare minced turmeric. Next, the granular or minced turmeric is mixed with saccharides as it is or by appropriately adding water.

In the present invention, the method for preparing turmeric by grinding is not particularly limited. Any machine that grinds ordinary food ingredients can be used. For grinding vegetables, it is particularly preferable to use a mill, a cutter mixer, a grinder, a hammer mill, or the like. Grinding can be performed without adding water, but may be performed with adding water.

Here, the conditions for grinding turmeric are not particularly limited, but usually 70 to 90% of solids contained in turmeric grains.
A condition is selected such that 80% or more, preferably 90% or more passes 10 meshes.

In the method for producing turmeric juice of the present invention,
Sugars are added to the thus obtained granular turmeric, and the mixture is aged. The saccharide to be added is not particularly limited, and monosaccharides such as glucose, fructose, galactose and mannose,
Disaccharides such as sucrose and trehalose, various oligosaccharides, polysaccharides, or mixtures thereof, commercially available sucrose, honey, and the like can be used. These sugars can be used alone or in combination of two or more. Among them, the use of honey is particularly preferred from the viewpoint of effective extraction of components and compatibility with acidic solutions, but is not limited thereto.

At this time, the mixing ratio of turmeric and saccharides can be variously changed over a wide range, but it is preferable to add about 50 to 600 parts by weight of saccharides to 100 parts by weight of turmeric, and about 100 parts by weight of saccharides It is more preferred to add from 1 to 400 parts by weight.

Next, components such as other stabilizers and preservatives can be appropriately added to the mixture of turmeric and saccharides, but the mixture may be aged to extract the active ingredients. When it is high, the generation of bacteria is suppressed, so that it is not particularly necessary to add other components. The method of aging is not particularly limited, but preferably, the mixture is not completely sealed, and the mixture is placed in a container equipped with a degassing device or a stirring rod and kept at room temperature. The aging period and the frequency of stirring are not particularly limited,
A ripening period of 1 week to 1 month is provided, preferably aging for about 2 weeks, during which time stirring is carried out once a day.

The acidic solution is further added to the aged turmeric thus obtained. The type of the acidic solution is not particularly limited, and any acidic solution that can be used for foods such as acetic acid, plum vinegar, and apple cider vinegar can be used. The mixing ratio between the aged turmeric and the acidic solution is not particularly limited, but it is possible to add any amount between 量 to 2 times the weight of the added saccharide to obtain a finished taste. Preferred from the point.

When the mixture of the aged turmeric and the acidic solution is left for a while, a precipitate is formed and a solid-liquid is separated. The liquid is recovered from the liquid mixture in such a state, and the turmeric juice of the present invention can be produced. The method for recovery is not particularly limited, and any method known to those skilled in the art such as decantation, filtration, and centrifugation can be used.

The turmeric juice of the present invention can withstand storage without the addition of preservatives and stabilizers, but may further contain preservatives such as alcohol, and stabilizers such as carrageenan and sodium caseinate. For example, the added amount of preservative such as alcohol is between 5% by weight and 15% by weight of the whole juice, preferably 10% by weight.

Furthermore, various kinds of alcoholic beverages generally consumed can be added to turmeric juice to adjust the viscosity and concentration, and also to add flavor.

[0027] The turmeric juice of the present invention thus obtained contains components and the like contained in turmeric in a very stable state.

Therefore, the turmeric juice of the present invention hardly causes agglomeration even when sterilized by heating. The turmeric juice of the present invention can be heat-treated as it is for drinking, or can be mixed with other liquids and heat-treated to obtain a beverage.

In producing the turmeric juice of the present invention, it is also preferable to mix seasonings such as fragrances.

The conditions for the heat treatment are not particularly limited. The turmeric juice of the present invention does not precipitate even in the heat sterilization treatment usually performed by those skilled in the art. Specifically, for example, when the turmeric juice of the present invention is adjusted to a pH of less than 4.0, it is heated at 65 ° C. for 10 minutes, and when the turmeric juice of the present invention is adjusted to a pH of 4.0 or more, 80 ° C. ~ 90 ° C
Heat treatment for about 30 seconds to several minutes within the temperature range of
It mainly kills or sterilizes pathogenic bacteria.

Heat sterilization of turmeric juice may be carried out by directly applying heat to the turmeric juice of the present invention, or after putting it in a container such as a bag or bottle and sealing it. It is also preferable to vacuum-pack after heat sterilization or before heat sterilization, or to pack with an inert gas such as nitrogen gas. In the case of long-term storage, frozen storage may be performed. The turmeric juice of the present invention has a very good condition after thawing even if it is frozen, and thus can withstand frozen storage sufficiently.

The method for producing turmeric juice according to the present invention can be carried out in various modified, modified, and modified embodiments based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

[0034]

EXAMPLES (Example 1) The turmeric juice of the present invention was prepared, and the taste and condition were observed.

1 kg of turmeric rhizome was thoroughly washed with water and thoroughly ground with a polisher to obtain about 1 liter of liquid turmeric containing grains. About 90% or more of the obtained liquid turmeric with granules passed through 10 mesh.

3 liters of honey was added to 1 liter of the obtained liquid turmeric containing granules. This mixture was placed in a container and aged for 2 weeks. Aging is carried out at room temperature, and once a day
The mixture was mixed at 0 rpm for about 2 minutes.

Apple vinegar (manufactured by Kikuhara Brewery Co., Ltd.) was added to 4 liters of the aged mixture and mixed well. Thereafter, when this liquid was left for one week, a solid precipitated, and the supernatant was recovered by decantation to obtain 3 liters of turmeric juice of the present invention.

The turmeric juice thus obtained was heated to 90 ° C., reached 90 ° C., and then visually observed for precipitation. Little precipitation was observed. When the obtained turmeric juice was frozen and stored for one week and thawed, no change was observed in the state.

The turmeric juice obtained in the examples had excellent results also in the sensory test.

When the obtained turmeric juice was diluted with water or carbonated for drinking, it was more delicious.

[0041]

The turmeric juice according to the present invention is obtained by mixing and ripening saccharides with granular turmeric obtained by milling or the like, further adding an acidic solution to perform solid-liquid separation. Precipitate is stable without aggregation.

Even if the turmeric juice of the present invention is further thawed after being stored frozen, coagulation hardly occurs and stable quality is maintained, so that frozen storage becomes easy.

The turmeric juice of the present invention contains the active ingredient of turmeric, and can be used for drinking as it is or diluted, and furthermore, the bitterness peculiar to turmeric is reduced, and it is delicious.

Claims (5)

[Claims] 1. A turmeric juice comprising a turmeric extract, a saccharide and an acidic solution. 2. It is obtained by mixing turmeric with an appropriate amount of saccharide, extracting an extract, mixing an acidic solution with the extracted component, and then solid-liquid separating the mixture to recover a liquid. The turmeric juice according to claim 1. 3. The turmeric juice according to claim 1, wherein the saccharide is honey, and the acidic solution is apple cider vinegar. 4. A step of mixing turmeric with an appropriate amount of saccharide to extract a turmeric extract, mixing an acidic solution with the extracted component, and solid-liquid separating the mixture to collect a liquid. A method for producing turmeric juice, comprising: 5. The method for producing turmeric juice according to claim 4, wherein the saccharide is honey and the acidic solution is apple cider vinegar.