JP2000354475A - Production of vegetable juice, vegetable juice and food and beverage containing vegetable juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make the palatability of vegetable juice and the concentration of valuable components such as mineral, etc., not drop in the case of reducing the concentration of nitric acid of vegetable juice by an ion exchange treatment method. SOLUTION: An anion exchange resin is brought into contact with an aqueous solution in which both inorganic anions such as chlorine ion, sulfate ion, etc., and organic acids such as citric acid, malic acid, etc., are dissolved. Then the excessive inorganic anions and the organic acids are removed to produce an anion exchanger having a structure in which both the inorganic anions and the organic acids exist together and are bonded by ionic bond. When a vegetable juice obtained from a plant such as a plant of the family Umbelliferae, a plant of the family Chenopodiaceae, a plant of the family Compositae, a plant of the family Brassicaceae, etc., is brought into contact with the anion exchanger, the concentration of nitric acid can be reduced while maintaining the palatability of vegetable juice and the concentration of valuable components such as mineral, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vegetable juice contained in food and drink, a method for producing the same, and a vegetable juice-containing food and drink using the same, and particularly to selectively use nitrate ion which adversely affects health. The present invention relates to a plant juice, a method for producing the same, and a food and beverage containing the plant juice.

[0002]

2. Description of the Related Art Plants rich in vitamins, minerals, dietary fiber and the like are expected to contribute to nutrition and health. For this reason, in order to easily ingest these plant components in large quantities, it has been conventionally performed to obtain a juice from the plant and process it into food or drink.

[0003] By the way, plants absorb nitrate ions as nutrients from the soil during their growth and metabolically consume them. Some types of plants accumulate a large amount of nitrate ions in tissues. It is known that this nitrate ion is involved in the production of nitrite and nitroso compounds, which are unhealthy components in the body when ingested by humans. For this reason, it is necessary to reduce nitric acid from food in order to reduce the influence.

As a method for reducing nitrate ions, an ion exchange method, an electrodialysis method, a reverse osmosis membrane filtration method and the like can be considered. Among these methods, the electrodialysis method and the reverse osmosis membrane filtration method include:
Not only is the nitrate ion removal efficiency low, but also minerals and the like existing as cations during nitric acid removal are removed, resulting in a decrease in beneficial components and an extreme decrease in palatability. In addition, there are various problems such as high cost of equipment. On the other hand, the ion exchange method has advantages in that nitrate ion removal efficiency is high, minerals and the like are not reduced, and the equipment cost is relatively low. Therefore, the present invention has focused on a method for reducing nitrate ions in plant juice by an ion exchange method.

Conventionally, as an example of reducing the nitrate ion of a vegetable juice by an ion exchange method, a method of treating an extract of ginseng with an anion exchange resin has been disclosed (“Methods for producing ginseng juice, JP-A-59-31678) ”). In the present invention, an excellent nitrate ion removing effect is obtained by using an anion exchange resin body for the ion exchange treatment, but on the other hand, there is a problem that the taste is largely changed after the treatment in terms of taste, especially taste. I found it.

[0006] Also, "Green juice or its dry powder and its production method (Japanese Patent Application Laid-Open No. 4-341153)" and "Green juice or its dry powder (Japanese Patent Application Laid-Open No. 5-7471)" are limited to grasses. However, there is disclosed a method for reducing the nitrate ion concentration by desalting treatment using an ion exchange resin or an ion exchange membrane. However, the ion-exchange treatment method according to these inventions has a problem that the taste after the treatment significantly changes compared to the taste before the treatment. It was not a very useful vegetable juice for food and drink.

[0007]

Accordingly, the present invention relates to a method for producing a plant juice in which the nitrate concentration of the plant juice is reduced by an ion exchange treatment method. In addition to developing a method for producing a plant juice that does not reduce the concentration of beneficial ingredients such as palatability and minerals while aiming to make it more desirable, it is necessary to provide a plant juice that is preferable in terms of palatability and health, and food and drink using the same. Is what you do.

[0008]

Means for Solving the Problems The present inventor has first studied diligently about the cause of the decrease in taste after ion exchange treatment.
As a result, it was found that an extreme change in the anion composition after the removal of nitric acid, in particular, a large increase or decrease in two kinds of components, an inorganic anion component and an organic acid, greatly affected the decrease in palatability. That is, conventionally, when a plant juice is subjected to contact treatment with an anion exchanger, hydroxyl ion alone is added to the ion exchange group,
Inorganic anions alone or ion exchangers that have been ion-bound with organic acids alone have been used, but when using an ion exchanger where only hydroxide ions are ion-bound,
Inorganic anions and organic acids in the treated plant juice sample are greatly reduced, and the pH is increased due to the decrease in acidity. The essential composition of the taste is greatly destroyed and the palatability is greatly reduced. I understood. Further, in this case, it was found that an amine odor derived from the anion exchanger might be mixed in and remained as an unpleasant odor. This is described in Japanese Unexamined Patent Application Publication No. 9-22
No. 5 describes the same thing, and further increases the decrease in palatability. When an ion exchanger in which only inorganic anions are ion-bonded, for example, an ion exchanger in which only chlorine is bonded, an inorganic anion other than chlorine and an organic acid in the treated sample are respectively It is exchanged for chloride ions, resulting in a large increase in chloride ion concentration, resulting in strong salty taste and conspicuous saltiness, resulting in a significant collapse in the essential composition of taste, resulting in a significant reduction in palatability. I understood. In addition, when an ion exchanger in which only an organic acid is ion-exchange-bonded is used, the inorganic anion of the treated sample is converted into an organic acid. It turned out to be thin and sparse. Therefore, the present inventors have attempted to reduce the nitrate ion from plant juice based on these findings, and to produce plant juice capable of maintaining palatability as well as health benefits such as minerals. After extensive research to achieve method development, nitrate ions were removed by treating plant juice with an ion exchanger in which an inorganic anion and an organic acid were forcibly ion-bonded to the ion-exchange group. The present inventors have found that the effect, the palatability, and the maintenance of beneficial components such as minerals can be achieved at the same time, and have arrived at the present invention.

That is, according to the present invention, the plant juice is brought into contact with an anion exchanger having a structure in which at least one or more inorganic anions and at least one or more organic acids are mixed and ion-bonded. It is characterized by producing plant juice through a treatment step.

Here, “anion exchanger having a structure in which at least one kind of inorganic anion and at least one kind of organic acid are mixed and ion-bonded” means that the ion-exchange group contains water. It is not an anion exchanger in which only an acid ion, only an inorganic anion, or only an organic acid is ion-bonded, but both one or more inorganic anions and one or more organic acids are each ion-bonded to an ion-exchange group. Means an anion exchanger having a structure that
The specific treatment environment is as follows: 1) When the “anion exchanger in which an inorganic anion and an organic acid are bonded” is filled in the contact space between the plant juice and the anion exchanger 2) In the contact space between the plant juice and the anion exchanger, the "anion exchanger bound only with inorganic anions" and the "anion exchanger bound only with organic acids" are uniformly mixed and dispersed. 3) In the contact space between the plant juice and the anion exchanger, "anion exchanger to which only inorganic anions are bound" and "anion exchanger to which only organic acids are bound" When the “anion exchanger in which an inorganic anion and an organic acid are bonded” is uniformly mixed and dispersed, 4) In the contact space between the vegetable juice and the anion exchanger, “only the inorganic anion Bound anion exchanger "and" anion in which inorganic anion and organic acid are bonded " 5) In the contact space between the vegetable juice and the anion exchanger, the “anion exchanger having only organic acid bound” and the “inorganic anion and organic acid” And an anion exchanger bound to “anion exchanger” are uniformly mixed and dispersed.

The ionic bond ratio of the inorganic anion and the organic acid in the contact space between the vegetable juice and the anion exchanger is such that the inorganic anion is ion-bonded to 5 to 95% of all ion exchange groups. Is preferred. In this case, for example, when the anion exchanger used in the present invention is prepared by the simultaneous bonding method described below, some hydroxyl ions may be bonded due to the influence of the pH or the like of the aqueous solution (particularly in the neutral region), but it is preferable. Are those in which an inorganic anion or an organic acid is ion-bonded to all ion-exchange groups, ie, those in which an organic acid is bonded to the remaining 95 to 5% of ion-exchange groups to which an inorganic anion is bonded. It is.

Japanese Patent Application Laid-Open No. Hei 8-242826 discloses that vegetables are crushed and squeezed into vegetable juice, an organic acid is added, and the vegetable juice is further treated with a weakly basic anion exchange resin. A method for producing a storable vegetable juice liquid characterized by the following is disclosed. Also, JP-A-9-225 discloses that vegetable is crushed and squeezed into vegetable juice, and then an organic acid is added. This vegetable juice, a method for producing a storable vegetable juice liquid characterized by treating with a weakly basic anion exchange resin to which an organic acid has been previously adsorbed, but these two inventions, The purpose is to produce vegetable juice that can withstand normal temperature distribution without generating an unpleasant odor even when transported and stored under high temperature. There is no evaluation, and inorganic anions and organic acids Mashimashi and there is no suggestion for the ion exchange treatment with anion exchanger formed by ionic bonding. In addition, in the former invention (JP-A-8-242826), a weakly basic anion exchange resin used for desalting and deacidification is used. The ions (0H) are ionic-bonded, and the squeezed liquid after the treatment with this resin is expected to greatly decrease the inorganic anion concentration and the organic acid concentration, and the acidity is also reduced accordingly. In other words, since components having high relevance to tastes are greatly reduced, it can be said that the decrease in palatability especially in tastes is inevitable. In addition, the latter (JP-A-9-225
No.) uses a weakly basic anion exchange resin in which an organic acid has been adsorbed in advance, and at first glance it is common to the anion exchange resin used in the present invention in that the organic acid is adsorbed in advance by the anion exchange resin. It seems that
The structure is greatly different in whether an inorganic anion is bonded to the ion exchange group or not.
In the method disclosed in the above publication, the taste is reduced due to a large decrease in the concentration of inorganic anions. Therefore, the objects of the present invention are completely different from those of the inventions disclosed in JP-A-8-242826 and JP-A-9-225. There is a significant difference in the effect of simultaneously achieving the reduction of the effect on the effect. Further, in these inventions, it is essential that an organic acid is added to the squeezed liquid before resin treatment with a weakly basic anion exchange resin. However, it is impossible to continuously carry out processes from squeezing to resin treatment, for example, a batch system is inevitable. That is, it can be said that the present invention is more excellent in terms of production efficiency.

Next, the present invention provides a method for producing an anion exchanger having a structure in which at least one or more inorganic anions and at least one or more organic acids are mixed and ion-bonded. A method in which an anion exchanger is brought into contact with an aqueous solution in which both an inorganic anion and an organic acid are dissolved, in other words, a method in which an inorganic anion and an organic acid are simultaneously bonded to an anion exchanger ("simultaneous Combination method). In this case, after the acid contacting step of bringing the anion exchanger into contact with an aqueous solution in which both the inorganic anion and the organic acid are dissolved, it is more preferable to make the excess acid removing step of removing excess acid. . Further, as another preferred example, an anion exchanger in which an inorganic anion is ion-bonded and an anion exchanger in which an organic acid is ion-bonded are separately prepared, and the anion exchangers are prepared by mixing respective anion exchangers in an appropriate ratio. (Mixing method) is proposed. In addition, after separately preparing anion exchangers in which inorganic anions are ion-bonded and anion exchangers in which organic acids are ion-bonded, the plant juice samples are contact-treated with the ion exchangers, respectively.
A method of mixing the obtained plant juices at an arbitrary ratio is proposed. However, these methods are simple in that the taste can be arbitrarily adjusted depending on the mixing ratio, but pretreatment and post-treatment of the anion exchanger are required for each of the inorganic anion and the organic acid, and the production in a short time is required. It can be said that the above-mentioned simultaneous coupling method is excellent in terms of production efficiency, such as difficulty in performing the above-mentioned methods.

A method of bringing an anion exchanger into contact with a solution in which an inorganic anion is dissolved and then bringing the anion exchanger into contact with a solution in which an organic acid is dissolved can be considered. When the contacting step is performed in the same column in consideration of the above, the bond ratio of the inorganic anion and the organic acid is biased in the upper layer portion and the lower layer portion of the column. Therefore, in the case of such a production method, the present inventor aims to stir and homogenize by combining an inorganic anion and an organic acid, and then sending an upward water flow or an air flow to the anion exchanger layer. suggest. This agitation homogenization may be performed at the same place where the inorganic anion and the organic acid are bonded to the anion exchanger and the place where it is brought into contact with the plant juice, and if the place is different, whichever is used. You may go. In addition, the transfer of the anion exchanger to the place of contact with the plant juice may be performed.

[0015]

DETAILED DESCRIPTION OF THE INVENTION As described above, the method for producing a plant juice of the present invention comprises the step of combining a plant juice with at least one or more inorganic anions and at least one or more organic acids by ionic bonding. A step of performing a contact treatment with an anion exchanger having a structure having the following structure. Less than,
The method for producing the plant juice and the plant juice obtained by the production method will be described in detail.

Here, the plants targeted by the present invention refer to plant tissues and plants that have experienced eating, and the edible sites thereof are not particularly limited, and the leaves, petiole, stem, root, flower, Any of fruits (including fruits and vegetables), seeds, seeds, beans and the like may be used. Specifically, Apiaceae plants (parsley, celery, celery, honeysuck, celeriac, carrots, kinsai, ashitaba, etc.), and cruciferous plants (cabbage, radish, Chinese cabbage, broccoli, mustard, cauliflower, Takana, Kyona, watercress, komatsuna, Red rhinoceros, bok choy, turnip, wasabi, nabana, kale, etc., asteraceous plants (artichoke, shungiku, lettuce, butterbur, yomena, mugwort, burdock, etc.), lily plants (asparagus, leek, leek, leek, onion, garlic) , Lily,
Rakkyo, etc.), Ukogi family plants (Udo, Tara tree, etc.),
Lindenaceae (Moloheiya, etc.), Rutaceae (Sansho, citrus, etc.), Grass (Barley, Bamboo shoot, Barley, etc.), Cruciferous (Turna, etc.), Chenopodium (Spinach, Beet, etc.), Myoga Family plants (eg, ginger), Labiatae plants (eg, perilla), Solanaceous plants (eg, eggplant, tomato, pepper, pepper, paprika, etc.), mallow plants (eg, okra), cucumber plants (eg, cucumber, pumpkin,
Watermelon, melon, other cucurbits, etc.), pepper family (pepper, etc.), camellia plant (cha), rose family plant (strawberry, apple, etc.), legume plant (soybean, green beans, pea, etc.), Rubiaceae plant (E.g., coffee), waterlily (e.g., lotus root), and ginger (e.g., ginger).
The present invention is particularly effective for plant species known to have a high nitric acid content, such as Acalyptaceae and Brassicaceae plants.

Next, the “plant juice” in the present invention is:
It is intended to include a juice or an extract obtained by squeezing or extracting the undried or dried product of the plant, and it is important that the plant-derived components and flavor are extracted. Combinations of plants having different degrees of drying, juice treatment and extraction treatment may be used in combination, or juice and extract may be mixed, or any combination thereof. For example, it is considered that one of the above-mentioned combinations is to extract the undried plant tissue with water and then squeeze the extracted residue to obtain a squeezed juice as a plant juice. In addition, plant juice is generally preferred to be an aqueous solution in terms of ease of handling in production and ease of use in foods and drinks thereafter, but is newly added by contact with an anion exchanger. Alcohols typified by ethanol may be contained within a range in which the obtained inorganic anion and organic acid can be sufficiently dissolved.

The raw material of the plant juice is not limited to one kind of the above-mentioned plant species and its parts, but may be one containing a plurality of kinds and a plurality of parts. In addition, plant juice is a chemical substance that is approved for use in foods and the like, and a biological substance other than plants, for example, components having a pH adjusting function (inorganic acids, organic acids, alkalis, etc.), nutrient components (vitamins, Minerals, amino acids, carbohydrates, proteins, lipids, etc.), antioxidant components, enzymes, peptides, dietary fiber, alcohol, etc. may be added, and have properties that can be adapted to the subsequent reaction with an anion exchanger. It should just be. In consideration of efficient operation of the manufacturing process, cost reduction, and simplification of the process, it is desirable to perform the process without adding other materials to the juice or extract of the plant, and the present invention can respond thereto.

The concentration of the dissolved component in the plant juice is not particularly limited as long as it can be brought into contact with the anion exchanger. For example, the juice may be concentrated or diluted after squeezing. It may be untreated (straight). Similarly, the extraction magnification of the extract is not limited, and the subsequent dilution or concentration can be freely selected. The temperature of the plant juice is not particularly limited, and may be controlled within the range of the heat resistance of the anion exchanger and the material of the production line to be used, but is preferably room temperature or lower where deterioration of the juice is unlikely to occur. Set the temperature to.

PH of plant juice before contact with anion exchanger
May be adjusted to a range where the ion exchange reaction of the anion exchanger can occur, and is preferably neutral to acidic in order to suppress deterioration of the properties of the juice. The clarity of the plant juice may be such that it does not hinder contact with the anion exchanger, and the accuracy and method of the clarification step in advance are not particularly limited.

The plant juice before contact with the anion exchanger is:
It is preferable to previously inactivate or remove enzymes that destabilize their properties. If the treatment is performed in advance in this way, aggregation during the contact treatment with the anion exchanger can be effectively prevented.

Next, the "anion exchanger" used in the present invention
However, in the present invention, a pre-treated one in which an inorganic anion and an organic acid are ion-bonded to a commonly used “anion exchange resin” is used.

Here, the “anion exchange resin” before the pretreatment, that is, the “anion exchange resin” constituting the basic skeleton of the “anion exchanger used for the contact treatment” has an anion exchange ability. It is important that they are insoluble in plant sap and that they are in a form suitable for use, such as powdery, spherical, fibrous, membrane, or other forms. May be. In addition, ion exchange resins are roughly classified into strongly basic or weakly basic ion exchangers due to their difference in ion exchange ability. In the case of a spherical resin type (anion exchange resin), gel, porous, and Although classified according to the shape of the resin matrix such as a porous type, any of these can be used in the present invention. Specifically, the Diaion SA series (SA
10A, 11A, 12A, 20A, 21A etc.), PA series (PA30
6,308,312,316,318,406,408,412,416,418 etc.), WA series (WA10,11,20,21,30 etc.) and Amberlite / IRA series (IRA-400,410,900,93ZU etc.) can be exemplified.

The "pretreatment of an anion exchanger" is a method of simultaneously binding an inorganic anion and an organic acid to an anion exchange resin, that is, an anion exchange resin in an aqueous solution in which both an inorganic anion and an organic acid are dissolved. It is preferable to carry out the method of contacting the body (this step is referred to as “acid contact step”). In this acid contacting step, for example, a column is filled with an anion exchange resin, an aqueous solution in which both an inorganic anion and an organic acid are dissolved is injected from the inlet of the column, and the component composition of the effluent obtained from the outlet of the column is passed through the column. The aqueous solution may be continuously passed through the column until the aqueous solution becomes substantially similar to the aqueous solution before the liquid. This method is extremely simple and efficient.

Following the acid contacting step, it is preferable to wash and remove excess anions (this step is referred to as “excess acid removing step”). Preference due to the presence of extra anions such as inorganic anions and organic acids that are not chemically bonded to the anion exchanger immediately after the acid contact step is performed And may affect the pH and the like, and it is preferable to wash and remove them.
In other words, the surplus acid removing step is performed to prevent excess inorganic anions and organic acids, which are expected to be present, from being mixed into the plant juice solution and affecting its taste, pH, and the like. It is preferable that the cleaning accuracy is higher, but it is preferable that the washing is performed to the extent that it is less likely to be mixed with the sample, specifically, until the acidity of the washing effluent falls below at least 0.05%. It is desirable to use ionized water.

However, if the acidity is at least 0.05
%, It takes a large amount of water and time to wash with water, so that there is some difficulty in efficiency. Then, as a method of improving this, the following improvement method is mentioned from the relationship between the aqueous solution used in the acid contact step and the ion exchange capacity of the anion exchange resin. When a weakly basic anion exchange resin is used as the anion exchange resin, since the neutral salt resolution of the weakly basic anion exchange resin is weak, these are used as an acid (hydrochloric acid, Although it is conceivable to supply as an aqueous citric acid solution, it is extremely difficult to remove anions in the subsequent step of removing excess acid, so that a large amount of water is required after all. Therefore, when using a weakly basic anion exchange resin, before the excess acid removal step, contact a small amount of a very dilute alkaline aqueous solution to the resin,
It is preferable to neutralize the pH of the liquid around the ion exchanger so that the subsequent washing with water is completed in a small amount. However,
This method has a problem of increasing the number of steps. On the other hand, when a strongly basic ion exchange resin is used as the anion exchange resin, the ions to be bound are supplied as an acid, and the neutralization treatment is performed before the excess acid removal step as described above to reduce the amount of water used. It is preferable in doing. Therefore, after all, most preferably, the anion exchanger used is limited to a strongly basic ion exchanger, and the pH of the aqueous solution that is the source of the inorganic anions and organic acids to be ionically bonded to the anion exchanger is adjusted to neutral. Keep it. This eliminates the need for a neutralization treatment before the surplus acid removing step, and enables washing by using a small amount of water. That is, this is a method in which the aqueous solution used in the acid contacting step is neutralized and ion exchange is carried out utilizing the neutral salt decomposability such as a strongly basic anion exchanger. As a method for preparing the same, a method of preparing an aqueous solution of an inorganic salt and / or an organic acid salt represented by a sodium salt, a potassium salt, an ammonium salt and the like of various inorganic anions and / or organic acids; The pH may be adjusted to neutral by adding an alkali component typified by sodium hydroxide, potassium hydroxide or the like to the acid aqueous solution, or a combination of these methods may be used.

Next, the "inorganic anion" to be bound to the anion exchange resin includes chloride ion, sulfate ion, nitrate ion, nitrite ion, phosphate ion and the like. Nitrate and nitrite should be excluded from the selection. In addition, considering the effect on palatability, it is necessary to preferably contain at least one selected from chloride ions and sulfate ions, and if these conditions are satisfied, another inorganic anion May be combined.

"Organic acid" bound to an anion exchange resin
Examples thereof include citric acid, malic acid, tartaric acid, lactic acid, L-ascorbic acid, fumaric acid, gluconic acid, acetic acid, adipic acid and the like, and are not particularly limited as long as they do not hinder food addition. However, oxalic acid is known as an ac in foods, and is also known to be a causative substance that lowers the stability of properties and palatability. Therefore, it is preferable to exclude oxalic acid.

In general, the inorganic anions contained in plants contain a large amount of chloride ions and then sulfate ions, except for nitrate ions, and the organic acids contain a large amount of malic acid or citric acid. In consideration of the fact that, for those that are previously ion-bonded to the anion exchange resin, the use of a combination of these inorganic anions and organic acid-rich components does not significantly change the composition of the original vegetable juice. It is most preferable from the viewpoint of suppressing an extreme change in taste.

Next, either a batch type or a continuous type can be selected for the treatment of contacting the plant juice with the anion exchanger. However, in consideration of production efficiency, continuous contact is carried out in an ion exchange reaction tank such as a column. A continuous contacting process should be chosen so that the sample can be injected and drained from the sample.

The vegetable juice obtained by the above-mentioned contact treatment with an anion exchanger has reduced nitrate ions and has a certain level of beneficial components such as minerals and palatability. Various processing steps may or may not be performed on the plant juice as a step after the contact treatment.

A more detailed analysis of the plant juice obtained by the contact treatment with the above-mentioned anion exchanger reveals that the nitrate ion concentration is extremely reduced after the reaction with the anion exchanger, while the mineral component potassium It was found that the ion concentration did not change much. It was also found that the sum of the chemical equivalent concentrations of chloride ion and sulfate ion, and the respective chemical equivalent concentration of the organic acid exhibiting the highest value, exceeded the chemical equivalent concentration value of nitrate ion. These phenomena and concentration changes can be expressed by the following equations.
It becomes as follows.

{Nitrate ion concentration (chemical equivalent concentration) / potassium ion concentration (chemical equivalent concentration)} <0.02 {nitrate ion concentration (chemical equivalent concentration)} <{chloride ion concentration (chemical equivalent concentration) + sulfate ion concentration (Chemical equivalent concentration)｝ ｛nitrate ion concentration (chemical equivalent concentration)｝ <｛organic acid concentration showing the highest value (chemical equivalent concentration)｝

It is difficult to obtain a plant juice satisfying all of the above formulas by the conventional treatment of plant juice by anion exchange treatment, and it has not been disclosed before. Thus, the present invention proposes, as an invention, a plant juice obtained by subjecting a plant juice solution to a contact treatment with an ion exchanger, wherein the plant juice satisfies all of the above conditions. If the plant juice satisfies all of the formulas, nitrate ions, which may be harmful to health, are sufficiently removed, potassium that contributes to taste and health is maintained, and nitrate is added to inorganic anions and organic acids. Since the ions are ion-exchanged, a change in taste can be suppressed as much as possible by these balances, and it can be said that the vegetable juice has improved overall safety and high health.

Further, in order to provide a plant juice having a strong original taste of the plant as a raw material, the above-mentioned formulas (1) to (4) must be satisfied, and the chloride ion concentration of the plant as a raw material (chemical equivalent concentration) It is preferable to use vegetable juice set to the same value or higher. Conversely, when providing plant juice in which the original taste of the plant as a raw material is suppressed, when all of the above formulas are satisfied and the chloride ion concentration is the raw material, the chloride ion concentration (chemical equivalent concentration) of the plant is used. It is preferable to use plant juice set to a lower value than the above.

The plant juice of the present invention refers to the plant juice obtained in the present invention in a storable state, and its form, state, etc., ie, liquid, solid, powder, jelly, paste Further, the packaging form and the like are not particularly limited, and may be any of raw materials, intermediate products, and final products in food and drink.

The plant juice may be subjected to various processes after contact with the anion exchanger, for example, adjustment of concentration, sugar content and pH, addition of food additives, mixing with other food materials,
Sterilization and the like may be performed, and it is important that the above-mentioned component characteristics are maintained. Therefore, the plant juice is
It can be used for food and drink as it is, but can be further processed and used as a beverage containing plant juice as a beverage, food in general, and seasonings. Its form and condition,
Furthermore, there is no particular limitation on the content of plant juice and the like,
This can be used not only as a final product but also as a raw material and an intermediate product.

The plant juice and the plant juice-containing food and drink obtained by the present invention can be provided not only to humans but also to other organisms. For example, cattle, pigs, horses, chickens, and other livestock, It can be applied as a feed for various animals, seafood, birds, insects and the like and a pet food, and can be provided as a feed excellent in that it can remove the adverse effects of nitrate ions on the health of these animals.

Hereinafter, the present invention will be described in detail based on survey examples, examples, comparative examples, and evaluations thereof.

(Survey Example) The nitrate ion value and the potassium ion value of the squeezed liquid derived from edible parts such as Apiaceae, Asteraceae, Acalyptaceae and Brassicaceae were examined. Each sample plant is directly squeezed with a juicer mixer, the obtained squeezed liquid is centrifuged, the supernatant is used as a sample, the nitrate ion value is measured by ion chromatography, and the potassium ion value is measured by an ion meter (Horiba C-131). The results are shown in Table 1. The sap of plants belonging to four families, Apiaceae, Asteraceae, Acalyptaceae, and Brassicaceae plants showed a very high nitrate ion content (300-4000 ppm) and a high nitrate ion / potassium ion ratio.

[0041]

[Table 1]

(Comparative Example 1) A carrot, which is a Umbelliferae plant, was sliced into 4 cm-wide radish roots, and this was cut into 9 parts with ion-exchanged water.
After boiling at 0 ° C. for 15 minutes, the juice was crushed and squeezed with a juicer mixer, the pulp content was removed by centrifugation, and the mixture was concentrated to Brix36 (approximately 6-fold concentration) with an evaporator. And filtered to obtain an orange concentrated juice.

(Comparative Example 2) The concentrated juice obtained in Comparative Example 1 was used, and 100 ml of this juice was used as an anion exchanger (strongly basic anion exchange resin, IRA400.
(40 ml) in a column manner to obtain an ion-exchanged juice. In preparing an anion exchanger to which chloride ions were bound, a 10% NaCl aqueous solution was passed through the anion exchanger packed in the column in an amount equivalent to 5 times the ion exchanger capacity, and thereafter, This was washed with ion-exchanged water, and this was carried out until the acidity of the washing wastewater became less than 0.05%, to obtain the above-mentioned anion exchanger.

Comparative Example 3 The concentrated juice obtained in Comparative Example 1 was used, and 100 ml of this juice was used as an anion exchanger bound with malic acid (strongly basic anion exchange resin, IRA400.4).
0 ml) in a column manner to obtain an ion-exchanged juice. In preparing the anion exchanger to which malic acid was bound, a 15% aqueous solution of sodium malate was passed through the anion exchanger packed in the column in an amount equivalent to 5 times the volume of the ion exchanger. Thereafter, washing with ion-exchanged water was carried out until the acidity of the washing wastewater was less than 0.05%, to obtain the above-mentioned anion exchanger.

Example 1 Using the concentrated juice obtained in Comparative Example 1, 100 ml of this juice was mixed with chloride ion, sulfate ion, malic acid and acetic acid in a ratio of 5: 2: 12: 3 (molar ratio). The mixture was subjected to continuous contact treatment by a column method using an anion exchanger (strongly converted anion exchange resin, IRA400, 40 ml) ion-bonded in terms of (in terms of conversion) to obtain an ion-exchanged juice. In preparing the anion exchanger in which the inorganic anion and the organic acid are combined, an aqueous solution (15% W / V) dissolved in the above molar ratio with respect to the anion exchanger packed in the column is used. The solution was passed through an amount equivalent to 5 times the ion exchanger capacity, and then washed with ion exchanged water. This operation was performed until the acidity of the washing wastewater was less than 0.05%, to obtain the anion exchanger.

(Evaluation 1) The ion-exchanged juices prepared in Comparative Examples 1, 2, and 3 and Example 1
The rix value was adjusted to 6.0, and the nitrate value and taste were evaluated. The results are shown in Table 2. In all the samples subjected to the ion exchange, a remarkable nitrate ion removing effect was exhibited, but in Comparative Examples 2 and 3, the change in taste was large and the original taste of carrot was not retained. In particular, in Comparative Example 2, the saltiness and saltiness became strong, and in Comparative Example 3, there was no richness, and the taste became thin as diluted with water. On the other hand, in Example 1, the body tended to be slightly weakened, but since the original taste seen in Comparative Example 1 was sufficiently provided,
In consideration of the fact that the quality is good enough to be used as a straight juice and the nitric acid value can be reduced, it can be judged that the quality is generally superior to that of Comparative Example 1.

[0047]

[Table 2]

(Evaluation 2) Next, the juices in Comparative Example 1 and Example 1 were diluted to Brix 6.0, and the amount of change in each component was examined. The results are shown in Table 3. In the sample of Example 1, chlorine, sulfuric acid, potassium ion, and the highest concentration of organic acid (lincodic acid) did not show significant concentration fluctuation, and the nitrate ion was selectively removed, although the content of nitrate ion was significantly reduced. Removal had been done. In addition, by performing mixed ion exchange between the inorganic anion and the organic acid, the nitrate ion value is lower than the sum of the chloride ion and the sulfate ion and the value of the organic acid showing the highest concentration, respectively. Along with
The nitrate ion / potassium ion ratio showed an extremely low value of 0.002.

[0049]

[Table 3]

(Comparative Example 4) Boiled celery leaves and petiole with ion-exchanged water at 90 ° C for 2 minutes, crushed and squeezed with a juicer mixer, and removed pulp by centrifugation.
The mixture was concentrated to brix20 using an evaporator, and the obtained concentrated liquid was filtered with absorbent cotton to obtain a concentrated juice.

(Example 2) The concentrated juice obtained in Comparative Example 4 was used, and 100 ml of this juice was used as an anion exchanger (malic acid-based anion exchanger) in which malic acid and chloride ion were bonded at a molar ratio of 4: 1. An ion exchange treatment was performed on a column packed with an ion exchange resin (PA316, 40 ml) to obtain an ion-exchanged juice. The anion exchanger used was a 15% (W / V) aqueous solution adjusted to malic acid: chlorine = 4: 1 (in terms of molar concentration). , And then washed with ion-exchanged water until the acidity of the washing wastewater was less than 0.05% to obtain the anion exchanger.

(Evaluation 3) The celery juice in Comparative Example 4 and Example 2 was diluted to Brix 2.0, and the amount of change in each component was examined. The results are shown in Table 4. In the sample of Example 2, a high concentration of nitrate ion was efficiently converted into chloride ion and malic acid, and therefore, an increase in the concentration of chloride ion and malic acid (the highest concentration organic acid) was confirmed. However, this increase in concentration did not significantly change the original composition balance. In addition, the nitrate ion value is lower than the sum of the chloride ion and the sulfate ion and the chemical equivalent concentration of the organic acid showing the highest concentration,
The ratio of nitrate ion / potassium ion was extremely low at less than 0.00037.

[0053]

[Table 4]

(Comparative Example 5) The celery juice prepared in Comparative Example 4 adjusted to Brix 2.0, the carrot juice prepared in Example 1 adjusted to Brix 18.0, and ion-exchanged water, The mixture was mixed at a ratio of 1: 2: 3 to prepare a mixed juice.

(Example 3) The celery juice prepared in Example 2 was adjusted to Brix 2.0, the carrot juice prepared in Example 1 was adjusted to Brix 18.0, and the ion-exchanged water was replaced by a volume. The mixture was mixed at a ratio of 1: 2: 3 to prepare a mixed juice.

(Evaluation 4) The nitrate ion value and taste of the mixed juices prepared in Comparative Example 5 and Example 3 were evaluated. The results are shown in Table 5.

[0057]

[Table 5]

Claims (11)

[Claims] 1. An anion having a structure in which at least one or more inorganic anions except for nitrate ions and nitrite ions and at least one or more organic acids are mixed and ion-bonded to a plant juice. A method for producing plant juice, comprising a step of performing contact treatment with an exchanger. 2. 5 to 5 of all ion exchange groups of the anion exchanger
The method for producing plant juice according to claim 1, wherein the contact treatment is performed with an anion exchanger having a structure in which an inorganic anion is ion-bonded to 95%. 3. An anion exchanger used for the contact treatment is prepared by bringing an anion exchanger into contact with an aqueous solution in which both an inorganic anion and an organic acid are dissolved, and then removing excess anions. The method for producing plant juice according to claim 1 or 2, wherein 4. An anion exchanger used for the contact treatment is prepared by separately preparing an anion exchanger to which an inorganic anion is ion-bonded and an anion exchanger to which an organic acid is ion-bonded. The method for producing plant juice according to claim 1 or 2, wherein the mixture is prepared by mixing bodies in an appropriate ratio. 5. An anion exchanger used for the contact treatment is prepared by bringing an anion exchanger into contact with a solution in which an inorganic anion is dissolved, and then bringing the anion exchanger into a solution in which an organic acid is dissolved. The method for producing a plant juice according to claim 1, wherein the method is prepared by contacting. 6. The inorganic anion is selected from other inorganic anions except nitrate ion and nitrite ion, for example, chloride ion, sulfate ion, phosphate ion and the like.
The method for producing a plant juice according to claim 1, wherein the method is at least one kind of inorganic anions. 7. The organic acid is other organic acids except oxalic acid, and is citric acid, malic acid, tartaric acid, lactic acid, L-
The plant juice according to any one of claims 1 to 6, which is one or more organic acids selected from organic acids that do not interfere with food addition such as ascorbic acid, fumaric acid, gluconic acid, acetic acid, and adipic acid. Production method. 8. The plant juice according to claim 1, wherein the plant juice contains at least one plant belonging to one of a Umbelliferae plant, a Redaceae plant, an Asteraceae plant, and a Brassicaceae plant as a plant derived therefrom. A method for producing a plant juice according to any one of the above. 9. A plant juice obtained by the production method according to claim 1. 10. A plant juice obtained by contacting a plant juice with an anion exchanger, wherein the plant juice satisfies all of the following conditions: ｛Nitrate ion concentration (chemical equivalent concentration) / potassium ion concentration (chemical equivalent concentration)｝ <0.02 ｛Nitrate ion concentration (chemical equivalent concentration)｝ <｛chloride ion concentration (chemical equivalent concentration) + sulfate ion concentration (chemical equivalent) Concentration) ｛｛Nitrate ion concentration (chemical equivalent concentration)｝ <｛Organic acid concentration showing the highest value (chemical equivalent concentration)｝ 11. A plant juice-containing food or drink containing the plant juice according to claim 9 or 10.