JP2002345443A - Method for producing dockmackie juice and dockmackie- squeezing device used for the same method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new method for producing a dockmackie juice by squeezing or extracting the fruits of the dockmackie belonging to the genus Vibornum of Caprifoliaceae, which has almost not been utilized as a beverage, and a dockmackie-squeezing device having a new structure and used for the same method. SOLUTION: The method for producing the dockmackie juice comprises grinding the harvested fruits of the dockmackie, recovering, preserving the fruits at a normal temperature for approximately 20 days in a proper container 6 for maturing, passing all of the material in the fruit juice-recovering container 6 through various filters or squeezing by putting the material in a linen bag, or the like, performing a heat sterilization of the juice transferred to a heating container by heating at >=93 deg.C for >=3 min, bottling it while keeping >=85 deg.C temperature, performing a hot water sterilization at >=80 deg.C for >=20 min after sealing with lids and then cooling to make a bottled juice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a technique for producing a juice for drinking using fruits collected from a natural fruit tree or a fruit tree cultivated in the field, and in particular, it is used almost exclusively for beverages until now. A novel method for producing viburnum juice, which is still squeezed from viburnum belonging to the genus Viburnum in the honeysuckle family, and using the squeezed juice, and a viburnum juice apparatus comprising a novel structure used for the same It is intended to provide.

[0002]

2. Description of the Related Art In Japan, wild plants are harvested at the beginning of spring and early summer, or at the turn of the season from early fall to early winter.
Blessings from seasonal wild plants and other mountains, such as wild plants, spring buds, cod buds, bracken, kogomi, etc. in the spring, and wild plants such as matsutake mushrooms, shimeji, nameko, etc. in the fall, chestnuts and akebi, When harvesting fruits such as mountain grapes and yamaboushi, you will enjoy the taste of the season. Among those fruits, especially in the case of viburnum (deciduous shrub of the honeysuckle family Viburnum), around 11 to 12 months Although it is one of the very conspicuous fruits in the early winter with a lot of bright red azuki-size fruits, it has a small amount of pulp and a strong acidity, and its value as a fruit to eat as it is is low. It is prized and harvested, and most of it is shochu,
It is soaked in brandy, white liquor, etc. and turns into a ruby-colored fruit liquor, so that you can taste the extract that has been dissolved in alcohol and the natural acidity, or mix a small amount as the secret taste or coloring of some Western confectionery The fact is that it is only used for matching.

[0003] However, this viburnum fruit, which is not necessarily suitable as a fruit for raw eating, is fortunate to have the rare value that it has never been listed on the commercial base under the circumstances described above. In addition to being evaluated for novelty, its medicinal properties as a natural food,
In particular, the antioxidant activity (ulcer suppression function) has attracted attention and its usefulness has been reviewed, and favorable conditions have been met. Therefore, attempts have been made to actively cultivate cultivated fields in the mountain village area in Aomori Prefecture. For horticultural farmers, how to spread and establish foods that make good use of these viburnum fruits in the market has become an important issue for the time being. Viburnum fruit juice, which can be easily conceived as a means,
Simply squeezing by the usual method is too strong for the wild scour that comes from the peculiar acidity, it is not a substitute that can not be enjoyed from the taste of adults and children at all, and its individuality is If you are trying to commercialize the product by eliminating it a little, you can add a large amount of sugar and fructose,
Since tertiary processing is required, it will not be on a profitable basis at all, and as a result, the commercial value of natural food will be lost, so the road to commercialization from the stage of trial production has been cut off It has become.

[0004] Therefore, the present invention is one of those who live near the mountain village and engage in harvesting and processing of various wild plants and fruits, and in a nearby mountain village, abundant viburnum resources can be seen. Being one of the people who are also blessed with the conditions, I have strong doubts about the above situation, and it is not possible to produce natural viburnum juice that is 100% fruit juice-free and tastes popular with many people Judging from the fact, it started development and research quickly, repeated trial and error for a long time and many trial productions and experiments.As a result, this time, finally, a new method for producing viburnum juice and a new method using it The present invention has succeeded in realizing a viburnum juice extracting device having a simple structure, and in the following, the configuration will be described in detail with an embodiment representative of the present invention shown in the drawings. To.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As clearly understood from the embodiments of the present invention shown in the drawings, the method for producing viburnum juice according to the present invention basically comprises the following constitution. That is, the harvested viburnum is rubbed and collected, and after it is stored at room temperature so that it matures for about 20 days in an appropriate container, the whole of the juice recovery container is passed through various filters or put into a hemp bag. Juice is transferred to a heating container, and the juice is heat-sterilized at 93 ° C or more for 3 minutes or more, bottled while maintaining the temperature at 85 ° C or more, sealed, and sealed with boiling water at 80 ° C or more for 20 minutes or more. This is a method for producing viburnum juice, which has a configuration in which disinfection is performed and then cooled to form bottled juice.

[0006] The method for producing viburnum juice having the basic structure is described in more detail as follows. After vigorously harvesting the viburnum harvested after being ripely grown in the cultivation area, the viscous juice is collected and then appropriately placed in a container. After preserving at room temperature for aging for about 20 days, the whole of the juice recovery container was squeezed by passing it through various filters, or by putting it in a hemp bag, and the juice was transferred to a heating container. Perform heat sterilization at a temperature of 85 ° C or more for 3 minutes or more.
It can be said that this is a method for producing viburnum juice in which hot water disinfection is performed for more than a minute and then cooled to make bottled juice.

According to the method for producing viburnum juice of the present invention based on the above-described structure, the viburnum fruit harvested after being ripe in a cultivation area, left as it is, and exposed to frost at least once, is scraped. After collection, after storage at room temperature so that it matures for about 20 days in a container as appropriate, all of the juice recovery container is passed through various filters, or squeezed by putting it in a hemp bag, The juice transferred to the heating container is sterilized by heating at 93 ° C or more for 3 minutes or more, bottled while maintaining the temperature at 85 ° C or more, sealed, disinfected with boiling water at 80 ° C or more for 20 minutes or more, and then cooled The invention also includes a method for producing viburnum juice, the composition of which is characterized in that it is made into bottled juice.

Similarly, after vigorously harvesting in the cultivation area, harvesting, scraping and recovering viburnum fruit stored at least overnight at a freezing point or below, it is appropriately stored in a container at room temperature so as to mature for about 20 days. Then, the whole of the juice recovery container is squeezed by passing it through various filters or put into a hemp bag, etc., and the juice transferred to the heating container is subjected to heat sterilization at 93 ° C. or more for 3 minutes or more, and 85 ° C. The method also includes a method for producing viburnum juice in which bottles are bottled while maintaining the above temperature, disinfected with hot water at 80 ° C. or more for 20 minutes or more after sealing, and then cooled to make bottled juices. You.

Viburnum is a deciduous tree belonging to the genus Viburnum, a member of the family Honeysuckle, such as Viburnum japonicus, Viburnum japonicus, and Chinominus viburnum. After they have matured, they are allowed to stand in a tree and are exposed to frost at least once, or they are harvested before exposure to frost and allowed to reach a temperature below freezing for at least overnight. If it is adopted as the exposed one, the ripening of the fruit is increased, the sugar content is increased, and the flesh is softened, which is very convenient for the subsequent squeezing step, which is desirable.

The viburnum collected and harvested in such a manner as to be as favorable as possible to the squeezing as described above is not always separated into individual viburnum fruits, and a large number of fruits still cluster on the twigs. Non-homogeneous forms that are not useful for squeezing other than viburnum fruits, such as those that remain as they are, those that have left their stems, and those that have come off and are mixed with only the leaves and leaves, or become unnecessary Therefore, as a pretreatment before the squeezing process, it is necessary to select only viburnum fruits from them, but means for separating viburnum fruits from twigs include, for example, a flat plate or a wire mesh. It is also possible to apply vibrations on the etc. or to knock them down on them, etc., while pressing on a perforated plate or wire netting with many through holes slightly larger than the maximum diameter of viburnum fruit In addition to the simplest and effective treatment by stirring, this drawing process has the advantage that the skin of the viburnum is positively scratched and the subsequent juice extraction process can be made more efficient. From being
It can be said that it is most desirable to carry out a viburnum fruit sorting treatment also as the rubbing treatment. However, it is needless to say that the present invention is not limited to the pre-processing in which the rubbing process and the sorting and collecting process are always used, but includes the processes as separate processes. Needless to say, it is possible to take advantage of the acidity before maturation or the ripe sweetness by appropriately shifting the harvesting period in order to obtain a juice having a change.

After rubbing the harvested viburnum fruit pericarp so as to make a cut, the viburnum fruits are:
Once stored at room temperature for about 20 days, the ripening degree should be promoted as much as possible, during which the natural outflow of fruit juice should be sufficiently achieved. Since the amount has a considerable effect, the period of about 20 days is, therefore, the storage period necessary to make the squeezed amount advantageous, and is necessarily bound by the period of 20 days. It goes without saying that it depends on the quality and properties of the viburnum fruit, and it is obvious that during the period of about 20 days, all of the storage periods that are advantageous for increasing the amount of juice are required. Is included.

In addition, since the room temperature storage treatment step promotes the ripening of the viburnum fruit and also affects the quality of the juice after being squeezed, in addition to the above consideration of the amount of squeezed juice, It is necessary to adjust the aging period appropriately based on the detection of sugar content and the detection of acidity, etc.In order to adjust the aging period in consideration of such requirements, it is necessary to keep the room temperature of the storage place in an optimal state. In the case where it is not possible, it is needless to say that the storage period can be appropriately adjusted in accordance with the change in the temperature. Conversely, the storage temperature and the ripening period are almost constant regardless of the sugar content or acidity, and it is of course possible to use the juice to produce a special flavor juice that makes use of the fruit condition and climate of each year. It is.

[0013]

[Related invention 1] The present invention relates to a method for producing viburnum juice having the above-described structure which forms the basis of the present invention,
The present invention also includes a method for producing viburnum juice having the following configuration. That is, together with the process of separating the branches and leaves and fruits by dragging the viburnum on the mesh screen body, and in parallel with the rubbing treatment that cuts the fruit epidermis in the sliding process, collect the viburnum fruit, and appropriately collect After preserving at room temperature for aging for about 20 days in the container, the whole of the juice recovery container is passed through various filters or put into a hemp bag and squeezed and turned into 100% viburnum juice, Transfer the pericarp and pulp left in the filter or hemp bag to the appropriate container, add an appropriate amount of water to soak, boil for more than 10 minutes and heat sterilize, then pass through various filters or put into hemp bag After natural filtration, only the scum viburnum juice is separated, bottled while maintaining the temperature at 85 ° C or more, and after sealing, hot water disinfection at 80 ° C or more for 20 minutes or more is performed. After that, the mixture was left standing for a predetermined period, cooled and stored, and sediment was deposited at the bottom of the bottle. Then, only the supernatant was collected and used as secondary viburnum juice, and apple and tangerine concentrated to 1/4 to 1/6 were concentrated. ,
Any other fruit juice such as lemon, acerola, grapefruit, or a mixed fruit juice thereof 1
On the other hand, the secondary viburnum juice added with an appropriate amount of water is mixed at a ratio of 3 to 5 and reduced to 100%, or a fruit juice concentrated to 1/4 to 1/6, or a fruit juice thereof. A method for producing viburnum juice, in which a mixture of secondary viburnum juice and an appropriate amount of water and 100% viburnum juice added to the mixed fruit juice 1 at a ratio of 3 to 5 and homogenized to obtain a concentrated reduced mix juice is there.

If the method for producing viburnum juice as a concentrated and reduced mixed juice is shown in a more specific configuration, the viscous viburnum is dragged around on a reticulated body to separate branches and leaves from fruit, and the process is carried out. The viburnum fruits are collected in parallel with the rubbing treatment that causes cuts on the fruit epidermis during the sliding process, and the viburnum fruits are collected and stored at room temperature so that they can be aged for about 20 days in an appropriate container. Is passed through various filters or put into a hemp bag and squeezed and turned into 100% viburnum juice, while the pericarp and pulp left on the filter and hemp bag etc. are transferred to appropriate containers and then immersed. After adding an appropriate amount of water and boiling for more than 10 minutes and sterilizing by heating, let it pass through various filters or put it in a hemp bag and let it naturally filter, Viburnum fruit juice only allowed to separate, 85
Fill the bottle with the temperature kept at not less than ℃, disinfect it with boiling water at 80 ℃ or more for at least 20 minutes after sealing, then leave it for a predetermined period of time, cool and save, settle the ori at the bottom of the bottle, and then only the supernatant And recover it as secondary viburnum juice, 1/4 ~
To 1/6 concentrated apple juice 1, the secondary viburnum juice added with an appropriate amount of water is added at a rate of 3 to 5 to reduce to 100%, or 1/4 to 1/6 concentrated apple juice 1 On the other hand, a method for producing a viburnum juice in which a mixture obtained by adding an appropriate amount of water and an appropriate amount of 100% viburnum juice to the secondary viburnum juice in a ratio of 3 to 5 and homogenizing to obtain a concentrated reduced mixed juice is used. It can be said that there is.

[0015] Furthermore, the viburnum fruit is subjected to a process in which the harvested viburnum is dragged on a reticulated body to separate the leaves and the fruits from each other, and a rubbing process for making a cut on the fruit epidermis during the sliding process is performed in parallel. And then stored in a container at room temperature for aging for about 20 days. Then, the whole of the juice recovery container is passed through various filters or squeezed by putting it in a hemp bag or the like.
While turning it into 0% viburnum juice, transfer the pericarp and pulp etc. left in the filter or hemp bag etc. to an appropriate container, then add the necessary amount of water and boil for more than 10 minutes and sterilize by heating, Pass through various filters or put in a hemp bag and let it flow naturally, separate only the scab viburnum, bottle it while keeping the temperature of 85 ° C or more, and after sealing, 80 ° C or more, 20 minutes or more After disinfecting with boiling water, it was allowed to stand for a predetermined period of time, cooled and stored, and a precipitate was deposited at the lower part of the bottle, and then only the supernatant was collected to form secondary viburnum juice, which was concentrated to 1/4 to 1/6. Apple, tangerine,
The secondary viburnum juice is added to lemon juice, acerola, grapefruit or any other fruit juice or their concentrated mixed fruit juice 1 at a ratio of 4 and substantially 100% at a ratio of water added earlier. % Or
Alternatively, 1/4 to 1/6 concentrated fruit juice or concentrated mixed fruit juice 1 is mixed with homogenous secondary viburnum juice to which an appropriate amount of 100% viburnum juice is added in a ratio of 4 to homogenize viburnum. A method of making juice is also included.

As described above, apple, tangerine, lemon, and acerola are concentrated to 1/4 to 1/6 by using secondary viburnum juice extracted from the skin or pulp of juice after squeezing viburnum juice. , Grapefruit or any of them, or a combination thereof as appropriate, so that the fruit juice is reduced to 100%, and the concentrated fruit juice is mixed with an appropriate amount of concentrated vegetable juice. Secondary viburnum juice is added to them to reduce to 100% mixed juice, or 1/4 to 1
Production method of viburnum juice according to the present invention is also a production method of mixing and homogenizing secondary viburnum juice at a ratio of 3 to 5 with respect to vegetable juice 1 concentrated to / 6 to produce concentrated reduced mix juice. It goes without saying that there is no particular restriction on the liquid to be diluted by the secondary viburnum juice of the present invention, as encompassed in the method.

[0017]

[Related invention 2] In relation to the above-mentioned method for producing viburnum juice, the present invention also includes a viburnum squeezing apparatus having the following constitution, and the gist of the constitution is basically It is as follows. That is, below the container for branch / leaf separation / fruit scraping, in which a mesh screen is stretched over the entire bottom surface, has an opening that is equal to or larger than the bottom outer diameter of the branch / leaf separation / fruit scraping container, and receives the whole amount of the scraped fruit. While a fruit collection container that can be stored is provided, the harvested viburnum is retained in the container for branch and leaf separation and fruit scraping while maintaining a slight parallel space between the filter and the reticulum. The method of the present invention for producing viburnum juice according to the present invention is provided with a sliding blade made of a relatively soft material that enables a rotary operation or a reciprocating operation of dragging over the entire surface of the reticulated body. This is a viburnum juice extraction device.

More specifically, this viburnum squeezing device is provided directly below a cylindrical branch and leaf separating / fruit scraping container having a mesh screen having a mesh shape of about 10 mm in length and width stretched over the entire bottom surface. Having an opening not less than the outer diameter of the bottom surface of the branch / leaf separating and fruit scraping container, receiving the whole amount of the scraped fruit so that the fruit can be stored, and can be removed while containing the scraped fruit; While a fruit collection container that can be used for both purposes is arranged, a slight parallel gap is maintained between the branch and leaf separating and fruit scraping container and the mesh material, and the mesh It can be said that this is a viburnum squeezing device having a configuration in which a sliding blade made of a relatively soft material that enables a rotation operation about a body center as a rotation center is arranged.

In other words, a rectangular branch-and-leaf separation and fruit scraping container having a square mesh screen of about 10 mm in length and width stretched over the entire bottom surface is provided directly below the branch-and-leaf separation and fruit-rubbing container. Having an opening that is greater than the outer diameter of the bottom of the container for fruit scraping,
After receiving the whole amount of rubbed fruit and making it storable, a fruit collection container that can be removed while containing the rubbed fruit and that can also be used as an ripening container is arranged, while the branch and leaf separation is also used In the fruit scraping container,
It has a configuration in which a sliding blade made of a relatively soft material is provided, which keeps a slight parallel gap between the mesh and the mesh body and enables continuous reciprocating operation between two opposing sides. It becomes a viburnum juicer.

The branch / leaf separation / fruit rubbing container temporarily holds viburnum fruits, and automatically rubs the pericarp of each grain when dragging the bottom of the vitreous mesh on the web. When falling after passing through the reticulum, it stops unnecessary materials such as branches and leaves mixed in the fruit in the container, and functions to pass and separate only viburnum fruit as much as possible,
It has a capacity that can accommodate a predetermined amount of viburnum fruit,
It must be formed so that it will cut all the viburnum skin by being dragged on the bottom surface formed into a mesh-like shape, and it is made of a corrosion-resistant material such as a metal wire net, a resin wire net, and punching metal. , Easy to sanitary management,
In addition, it shall have a mesh-like structure with holes and slits suitable for passing only viburnum fruits, and the bottom surface, that is, the surface on which the harvested viburnum is dragged, shall be a flat surface as a standard, but in terms of separation efficiency and scratching Of course, it is also possible to make the center part concave or convex for some reason such as efficiency, etc. Needless to say, it is necessary to be formed in an edge shape adapted to be driven to rotate or reciprocate along a small gap.

The sliding blade has a function of rubbing viburnum fruits contained in a branch / leaf separating / fruit scraping container against a mesh-like bottom surface, and reciprocating or rotating while pressing to drag the same. It should have a structure that can be moved in parallel with a small gap with respect to the bottom surface of the device, and have a structure that rotates around a vertical axis and a structure that reciprocates in the horizontal direction. It is desirable to provide a drive mechanism that moves over substantially the entire bottom surface of the container for separating and foliating and fruit scraping, and is composed of a metal plate, a metal rod, a hard synthetic resin, a soft synthetic resin, a synthetic rubber, or the like. Can be provided and provided with a handle for rotational drive, which can be manually operated, as well as efficiently carry out viburnum juice squeezing The Unisuru, to be due to the structure for automatically driven by connecting the drive motor can be said to be desirable.

The fruit collecting container has a function of receiving the entire amount of viburnum fruit falling through the branch / leaf separating / fruit scraping container, and has a diameter smaller than the diameter of the bottom mesh portion of the branch / leaf separating / fruit scraping container. It may have a large opening, or a funnel larger than the diameter of the bottom screen of the container for separating and foliating fruits may be placed on the opening to catch the entire amount of viburnum falling. It should be removable from the viburnum squeezing device and should be able to be used as a storage container during the ripening period, and it will affect the quality of the stored viburnum fruit such as color and flavor. A container made of such a material, for example, a food container made of a material such as stainless steel or polypropylene should be used. In the following, the structure of the present invention will be described in detail, together with the embodiment shown in the drawings.

[0023]

Example 1 A viburnum tree cultivated and managed in the field by performing various operations such as fertilization, irrigation, weeding and other soil management, appropriate pruning, pest control, fruit set, and prevention of bird damage during the maturation period. The flowering period is between mid-June and mid-June, and a large number of red fruits with a diameter of about 4-9 mm are ripened from October to December. Leave the trees in the frost and harvest them once exposed to frost, or harvest them at the appropriate stage when they are fully ripe, and keep them in freezer at least overnight. Exposure to the following temperatures will increase the ripening of the fruit and increase the sugar content, and soften the pulp.In the subsequent squeezing process, efficient and high-quality viburnum juice can be formed. Can Unisuru's can be said to be desirable.

The viburnum fruit thus harvested is:
A pre-cleaning process to remove fine foliage and leaves, dust, pesticide residue, etc., or a vitreous fruit cultivated by pesticide-free cultivation without the need for a cleaning step. Into a predetermined amount, and it is possible to shift to the step of squeezing the viburnum after separating the viburnum fruit from the leaves and the like. In any case, the viburnum squeezing apparatus 1 shown in the perspective view of FIG. 1 is used. The viburnum juice extracting device 1 is supported substantially horizontally at a predetermined height vertically above the rectangular frame-shaped base frame portion 21 and the base frame portion 21 and stretches a flat metal net. Container support frame 2 provided
A support column 23 extending above the container support frame 22 and extending to a predetermined height above the center of the container support frame 22 and supporting the drive motor 31 so that its rotation axis is directed vertically downward; And has a main body frame 2 composed of
On the container supporting frame 22, a branch and leaf separating / fruit scraping container 5 composed of a metal plate-like mesh member 51 having a cylindrical shape with an open top and an entire bottom surface forming a square of 10 mm in length and width is placed. The fruit recovery container 6 having an opening 61 larger than the outer diameter of the branch / leaf separating / fruit scraping container 5 is placed on the base frame portion 21.

The rotating shaft of the driving motor 31 has upper ends of a plurality of connecting rods 33, 33,... The connected connecting flanges 32 are detachably connected, and the plurality of connecting rods 33, 33,...
A fence-shaped blade support frame 34 in which connecting rods are arranged at intervals of about 20 mm in width is connected to the lower end of the blade support frame 34.
1 to 10 mm, preferably 3 to 5 mm between the mesh 51
A relatively soft rubber sliding blade 4 which is parallel with a small gap of about the front and rear is integrally mounted to form the rotary operation mechanism 3, and an operation switch (not shown) is provided. When operated, the drive motor 31 is driven to rotate and the branch / leaf separation / fruit scraping container 5
The sliding blade 4 automatically rotates at a predetermined speed.

About 3 kg of the harvested viburnum fruit is introduced into the container 5 for separating and foliating and rubbing the fruit of the viburnum juice extracting apparatus 1 as shown in FIG. When the drive motor 31 is activated by the drive, the sliding blade 4
However, each of the viburnum fruits is rubbed and rubbed against each of the squares of the mesh 51 in the container 5 for the branch and leaf separation and fruit rubbing, and the individual viburnum is pressed against the surface of the mesh 51. As a result, the fruit epidermis of each grain is subjected to a rubbing treatment, and at the same time, is forced into the mesh of the screen net 51 so as to be fitted into the squares thereof. The scraped processed viburnum fruit that has passed through is separated from unnecessary branches and leaves and falls and stored in the fruit collection container 6.

The viburnum fruits stored in the fruit collection container 6 are kept at room temperature for about 20 days to advance the ripening degree as much as possible, during which the natural outflow of fruit juice is sufficiently achieved (this step). Thus, the amount of juice in the squeezing process is affected by the degree of the squeezing process. Therefore, the period of about 20 days is a storage period necessary to make the squeezed amount and taste advantageous, and the quality of viburnum fruit, The fact that it depends on the properties and the like is as described above.)
After that, all of the juice in the juice collection container 6 is passed through various known filters, or is put into a hemp bag and forcibly juiced.
Heat sterilization at a temperature of 85 ° C. or more for 3 minutes or more, bottling at a temperature of 85 ° C. or more, disinfection with boiling water at a temperature of 80 ° C. or more for 20 minutes or more after sealing, and then cool to cool the bottled juice 10
It produces 0% viburnum juice.

[0028]

Example 2 Harvested viburnum fruits were put into a viburnum juice extractor 1, and the whole rubbed in the same manner as in Example 1 described above was dropped and stored in a fruit collection container 6. After taking out from the viburnum squeezing apparatus 1 and storing it at room temperature for about 20 days as it is and aging it, the whole of the fruit juice collecting container 6 is passed through various known filters or put into a hemp bag, for example. Or, while forcibly pressurizing using a pressurizer or the like, squeezing 100% viburnum juice, transferring the pericarp or flesh remaining in the filter or hemp bag to a cooking container having a sufficient capacity, Add drinking water such as natural water or distilled water to the extent that the pulp (about 10 kg) is immersed, sterilize by boiling for 10 minutes or more, extract the components derived from viburnum fruit, and filter with natural Japanese paper. Natural separated only grounds Viburnum juice by filtration, further rapidly perform bottling while maintaining the temperature above 85 ° C. and transferred to a bottling unit, 2 after sealing plug
Apply heat disinfection at 80 ° C or more for 0 minutes or more, then cool naturally while standing still, refrigerate and store for a predetermined period, then open the bottle and separate only the supernatant to separate the sediment at the bottom of the bottle. And collect it as secondary viburnum juice.

An appropriate amount of water is added to the secondary viburnum juice thus produced so that the total amount becomes 72 liters, and the ratio of the secondary viburnum water (72 liters) to 4 is 1/5. By reducing the mixing ratio of apple juice (18 liters) to 1, it is reduced to 100% to produce a concentrated mixed juice (90 liters) of secondary viburnum juice water and concentrated apple juice. In this treatment, the secondary viburnum juice water is reduced to 72 liters at the stage of adding drinking water such as natural water or distilled water to all the skins and pulp (about 10 kg) in consideration of evaporation.
The same secondary viburnum juice water can be obtained by adding liter plus alpha drinking water.

In the process of producing a mixed juice composed of the secondary viburnum juice water and the concentrated apple juice, a step of adding an appropriate amount of water to the secondary viburnum juice is performed.
In addition to adding an appropriate amount (about 720 milliliters) of 0% viburnum juice to make the total amount of secondary viburnum juice water 72 liters, it is possible to produce 100%.
% Of the viburnum juice is squeezed and the remaining skin and pulp are transferred to the cooking vessel, not to the extent that the skin and pulp are soaked, but the amount of water required to reduce the 1/5 concentrated apple juice that is subsequently mixed Are mixed at once, and the ratio of the secondary viburnum juice water is set to 4 and the mixing ratio of 1/5 concentrated apple juice is set to 1 and finally reduced to 100%. It is also possible to go through a manufacturing process for producing concentrated and reduced mixed juice. In this example, the concentrated apple juice was used. However, the same applies to other concentrated juices, and several types of different concentrated juices are appropriately combined according to the desired taste. What can be done is as described above.

[0031]

According to the method for producing viburnum juice of the present invention having the above-mentioned constitution, it is possible to produce 100% pure viburnum without any additives through the above-mentioned steps. As shown in Table 1, the viburnum juice obtained by the production method was confirmed to contain abundant typical nutrient components indicated as analytical test items, and the components have not yet been confirmed. Although not available, the experimental results showed that this rat viscous juice was given only to one rat, the other rat was given normal drinking water, and an experiment was conducted over two weeks to compare the size of ulcers formed on the stomach wall by stress. It was found that ulcers in rats fed viburnum juice were reduced to about one-fifth compared to rats fed drinking water. Because ulcers are thought to be caused by the oxidation of fat by active oxygen generated in the body due to stress, and it is expected that the symptoms are suppressed or prevented, viburnum juice has antioxidant activity. It has already been proved by this experiment that it contains an active ingredient having an antioxidant activity equivalent to or higher than the polyphenols and green tea catechins contained in apples and the like already known as compounds having them. I can say.

[0032]

[Table 1]

In addition, the method for producing viburnum juice of the present invention not only uses 100% viburnum juice as it is, but also removes the skin and pulp remaining in the filter or hemp bag after squeezing them. The ratio of the viburnum juice water to 4 and the mixture ratio of 1/5 concentrated apple juice to 1 are mixed, and finally the concentrated reduced mixed juice can be manufactured through the manufacturing process of reducing to 100%. Yes, after extracting 100% viburnum juice, extract nutrient components that have not yet been eluted in the pericarp and pulp after extracting the viburnum juice to obtain the active ingredients of viburnum fruit thoroughly and used it for component extraction. Nutrients and flavor of secondary viburnum juice and concentrated apple juice were fused with each other by using for the reduction of water co-concentrated apple juice containing viburnum-derived components It is possible to produce a reduced-concentration mixed juice, and typical nutrients contained therein show specific numerical values in each analytical test item as shown in Table 2. .

[0034]

[Table 2]

Further, the viburnum juice squeezing apparatus 1 included in the present invention accommodates a predetermined amount of viburnum fruits in a branch / leaf separating / fruit rubbing container 5 and is disposed with a slight parallel gap in the mesh net 51. Since the sliding blade 4 is rotated by the driving motor 31, the single viburnum fruit after harvesting is quickly and optimally rubbed at room temperature for squeezing and ripening. It becomes possible to apply it automatically, and after this process, a large amount of viburnum can be stored at room temperature for about 20 days to maximize the amount of juice in the subsequent juice process. It is possible to increase the ripening degree, which is very convenient for the flavor, and it is possible to obtain with the viburnum fruit that has not been subjected to abrasion treatment and room temperature storage Can not color and flavor, it becomes it possible to produce a taste, it becomes feasible efficient juice.

[0036]

As described above, according to the method for producing viburnum juice of the present invention, viburnum juice squeezed without any pretreatment of the harvested viburnum fruit is completely delicious without any addition. % Juice cannot be enjoyed and seasoning by the addition of sugar etc. becomes indispensable. On the other hand, after harvesting viburnum fruit which is fully matured and sweetened, once it meets frost, After applying the corresponding temperature treatment, after applying a rubbing treatment to each one of the grains, while increasing the ripening degree as a thing stored at room temperature for an appropriate period of about 20 days, the juice extraction conditions are made advantageous By squeezing the juice, it softens the acidity of the viburnum, which was previously impossible without additives, and changes it to a more mellow flavor. It is possible to produce 100% viburnum without additives that can enjoy the deliciousness, and people who have low sugar content and people who do not like additives can drink with confidence and have a beautiful ruby color and finger It makes it possible to produce viburnum juice as a favorable beverage to induce in a very stable, efficient and economical manner, and, as has already been proven in experiments, antioxidant activity which has recently attracted attention. The excellent feature that it becomes feasible to provide an effective juice also as a health drink provided with is.

Further, in the method for producing viburnum juice of the present invention, nutrient components contained in the skin or pulp of the viburnum after squeezing viburnum juice from viburnum fruit as described above are immersed in a predetermined amount of water and boiled. By using the water containing the viburnum fruit-derived component for the reduction of the concentrated fruit juice, it is also possible to produce a 100% concentrated mixed juice. In addition to the flavor of the main ingredient fruit juice that has been familiar to people for many years, the viburnum juice component gives a fresh taste and color, and it can realize an unprecedented new taste In addition, an excellent effect that health promotion by viburnum fruit-derived components can be expected can be exhibited.

Furthermore, according to the viburnum squeezing device for viburnum juice of the present invention described above, the viburnum fruit is once exposed to frost at the harvesting stage, or after being subjected to a temperature treatment comparable to the frost, the individual viburnum fruit is cooled to normal temperature. It is possible to significantly improve the efficiency of the epoch-making processing process, in which the squeezing and processing that is optimal for squeezing and flavoring is carried out by storing it for a required period of time underneath. For example, even if a large amount of viburnum fruit is used, all of the viburnum fruit can be reduced to about 2 to 3 kg with an efficiency of about 2 to 3 minutes even if the number of man-hours increases and the production cost rises. It is possible to obtain an extremely practical effect of being able to apply a substantially uniform scraping process to the whole, and to store the entire amount of viburnum fruit dropped through the mesh filter of the container for branch and leaf separation and fruit scraping. The fruit collection container can be removed from the main unit and used as a container for normal temperature storage that follows, so it is reliable and easy in terms of sanitary management, and can be diverted to continuous scraping work during the harvest period. Because it is possible, a great feature of realizing a significant reduction in the number of work steps and an improvement in work efficiency is exhibited.

In particular, in addition to the above-described features, the method for producing viburnum juice and the viburnum juice extracting apparatus 1 described in the examples are relatively easy to carry out the manufacturing process, and are sanitary and high-quality viburnum juice. In addition, it is possible to provide the mixed juice reliably and efficiently, so that anyone can take the juice relatively inexpensively and stably, and the manufacturing apparatus therefor has a simple structure. And provides an excellent feature that firmly realizes the effect of providing effective viburnum juice and mixed juice at a relatively low cost and in a stable manner.

Further, the skin and pulp of the viburnum remaining after squeezing viburnum juice are immersed in a predetermined amount of water and boiled to extract nutrient components remaining in the rind and pulp. By reducing the 1/5 concentrated apple juice 5 times with water to produce a 100% concentrated mixed juice, the viburnum, which has been spotlighted as an excellent fruit, can be used without waste. This is to make it possible to make effective use of it. Until now, 100% apple juice alone has already overflowed the market with many similar products, making it very difficult to open up a new market. Under such circumstances, it is possible to gain the status as a new value-added excellent health drink that incorporates the antioxidant activity as an active ingredient of viburnum. Will that you can, become a decisive factor to differentiate with other juice that has been supplied to the market to previously, and those that can be of great use to the market expansion of other juices, including apple juice.

As described above, the method for producing viburnum juice and the viburnum juice squeezing apparatus using the same according to the present invention make it possible to achieve the intended purpose with a novel structure. The production of mixed juice is relatively easy, compared to the conventional production of various sweeteners, can be much more economical, and by using a simple structure of viburnum juice extraction equipment, Because the efficiency of the manufacturing operation itself can be greatly increased, it is possible to reduce the manufacturing cost, ensure the stable and inexpensive provision of high-quality safe juices, and for many people, taste and health Viscosity juice, which is also useful for management, can be continuously made available, so it is a solid product as a specialty item, a health drink Viburnum cultivation is one of the new agricultural products that has been recognized by farmers and has led to the revitalization of agriculture.Food industry related to fruit juice production has also received a high reputation as a new beverage. Is expected to be used and spread widely.

[Brief description of the drawings]

The drawings show a typical embodiment that embodies the technical concept of the viburnum juice squeezing apparatus of the present invention.

FIG. 1 is a perspective view showing the structure of a viburnum juice extracting device.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 viburnum squeezing device 1 2 main body frame 21 same base frame portion 22 same container support frame 23 same support column portion 3 rotation operating mechanism 31 same drive motor 32 same connection flange 33 same connection rod portion 4 sliding blade 5 branch / leaf separation Combined fruit scraping container 51 Same net filter 6 Fruit recovery container 61 Same opening

Claims (10)

[Claims] Claims: 1. Harvesting and collecting harvested viburnum fruits, storing them in a container at room temperature for aging for about 20 days, and passing the whole of the juice recovery container through various filters or hemp bags The juice is transferred to a heating container, squeezed, heat-sterilized at 93 ° C or more for 3 minutes or more, bottled while maintaining the temperature at 85 ° C or more, and sealed at 80 ° C or more for 20 minutes. A method for producing viburnum juice, comprising performing the above-mentioned hot water disinfection, and then cooling it to make bottled juice. 2. After scraping and collecting the viburnum harvested after being ripely grown in the cultivation area, store it at room temperature so that it can be aged for about 20 days in an appropriate container,
The whole of the juice recovery container is passed through various filters or squeezed by putting it in a hemp bag, and the juice transferred to the heating container is subjected to heat sterilization at 93 ° C or more for 3 minutes or more, and 85 ° C or more. A method for producing viburnum juice, characterized in that bottles are bottled while maintaining the temperature, hot water disinfection is performed at 80 ° C. or more for 20 minutes or more after sealing, and then cooled to make bottled juice. 3. After being matured in the cultivation area, leaving it as it is, applying it to frost at least once and then scraping and collecting the harvested viburnum, it is aged for about 20 days in an appropriate container. And stored at room temperature,
The whole of the juice recovery container is passed through various filters or squeezed by putting it in a hemp bag, and the juice transferred to the heating container is subjected to heat sterilization at 93 ° C or more for 3 minutes or more, and 85 ° C or more. A method for producing viburnum juice, characterized in that bottles are bottled while maintaining the temperature, hot water disinfection is performed at 80 ° C. or more for 20 minutes or more after sealing, and then cooled to make bottled juice. 4. Harvesting after ripening in the cultivation area,
After rubbing the viburnum fruit stored at least below the freezing point overnight, collecting and storing it at room temperature so that it matures for about 20 days in a container as appropriate, or passing all of the juice recovery container through various filters, Alternatively, the juice is put into a hemp bag and squeezed, and 93
Heat sterilization at a temperature of at least 85 ° C for at least 3 minutes after heat sterilization, disinfecting with hot water at a temperature of at least 80 ° C for at least 20 minutes after sealing, and then cool the bottled juice. A method for producing viburnum juice, comprising: 5. A process for dragging the harvested viburnum on a reticulated net to separate branches and leaves from fruit, and simultaneously performing a rubbing treatment for causing a cut on the fruit epidermis during the sliding process, and simultaneously performing the viburnum fruit. And then stored at room temperature so that it matures for about 20 days in a container, and then store it at room temperature so that it matures for about 20 days, and then pass all of the juice recovery container through various filters. Or put into a hemp bag and squeeze it into 100% viburnum juice while transferring the pericarp and pulp left in the filter and hemp bag to an appropriate container, and add an appropriate amount of water to soak the water. After boiling for more than a minute and sterilizing by heating, let it pass through various filters, or put it in a hemp bag and allow it to naturally filter, to separate only the slag viburnum juice, at a temperature of 85 ° C or more. After keeping the bottle, seal it and disinfect it with boiling water at 80 ° C or more for 20 minutes or more.
Leave for a predetermined period of time, cool and save, precipitate the ori at the bottom of the bottle, collect only the supernatant, and make it a secondary viburnum juice,
An appropriate amount of water is added to the secondary viburnum juice to any other fruit juice such as apple, tangerine, lemon, acerola, grapefruit, or a mixed fruit juice 1 which is concentrated to 1/4 to 1/6. Mixed at a ratio of 3 to 5 and reduced to 100%, or 1/4 to 1 /
6 to the fruit juice concentrated or the mixed fruit juice 1 obtained by adding an appropriate amount of water and an appropriate amount of 100% viburnum to secondary viburnum juice;
The method for producing viburnum juice characterized in that it is mixed and homogenized at a ratio of 1 to 3 to obtain a concentrated and reduced mixed juice. 6. A process for dragging the harvested viburnum on a reticulum to separate branches and leaves from the fruit, and simultaneously performing a scraping process for causing a cut on the fruit epidermis during the sliding process, and simultaneously performing a viburnum fruit. And then stored at room temperature so that it matures for about 20 days in a container, and then store it at room temperature so that it matures for about 20 days, and then pass all of the juice recovery container through various filters. Or put into a hemp bag and squeeze it into 100% viburnum juice while transferring the pericarp and pulp left in the filter and hemp bag to an appropriate container, and add an appropriate amount of water to soak the water. After boiling for more than a minute and sterilizing by heating, let it pass through various filters, or put it in a hemp bag and allow it to naturally filter, to separate only the slag viburnum juice, at a temperature of 85 ° C or more. After keeping the bottle, seal it and disinfect it with boiling water at 80 ° C or more for 20 minutes or more.
Leave for a predetermined period of time, cool and save, precipitate the ori at the bottom of the bottle, collect only the supernatant, and make it a secondary viburnum juice,
To a 1/4 to 1/6 concentrated apple juice, a mixture of the secondary viburnum juice and an appropriate amount of water is added at a ratio of 3 to 5, and 10
0% or 1/4 to 1/6 concentrated apple juice 1 with appropriate amount of water and 1 to the secondary viburnum juice
A method for producing viburnum juice, comprising mixing and homogenizing a mixture containing an appropriate amount of 00% viburnum juice at a ratio of 3 to 5 to obtain a concentrated and reduced mixed juice. 7. A process for dragging the harvested viburnum on a reticulated net to separate branches and leaves from fruit, and simultaneously performing a rubbing treatment for making a cut on the fruit epidermis during the sliding process, and simultaneously performing a viburnum fruit. Is collected and stored at room temperature so that it can be aged for about 20 days in an appropriate container. Then, the whole of the juice recovery container is passed through various filters or put into a hemp bag and squeezed to obtain 100% viburnum. While turning it into juice, transfer the pericarp and pulp etc. left in the filter or hemp bag etc. to an appropriate container, then add the necessary amount of water equivalent, boil for more than 10 minutes and heat sterilize, then filter each filter Pass through, or put in a hemp bag and let it flow naturally to separate only the scab viburnum, bottle it while keeping the temperature above 85 ° C, and after closing the bottle after sealing 80 ° C After disinfecting with boiling water for 20 minutes or more, leave it still for a predetermined period, save it by cooling, settle the ori at the bottom of the bottle, collect only the supernatant, and make it into secondary viburnum juice, 1/4 to 1 Apple, tangerine, concentrated in / 6
The secondary viburnum juice is added to lemon juice, acerola, grapefruit or any other fruit juice or their concentrated mixed fruit juice 1 at a ratio of 4 and substantially 100% at a ratio of water added earlier. %, Or
Alternatively, 1/4 to 1/6 concentrated fruit juice or concentrated mixed fruit juice 1 is mixed with an appropriate amount of secondary viburnum juice to which an appropriate amount of 100% viburnum juice is added at a ratio of 4, homogenized, and concentrated and reduced. A method for producing viburnum juice, characterized in that it is made into juice. 8. An opening having a diameter equal to or larger than the outer diameter of the bottom surface of the branch / leaf separation / fruit scraping container having a sieve body stretched over the entire bottom surface and having an opening equal to or more than the outer diameter of the bottom surface. While receiving and storing the fruit collection container that can be stored, the inside of the branch and leaf separation and combined fruit scraping container,
A relatively soft slider made of a relatively soft material that enables the rotary or reciprocating operation of dragging the harvested viburnum over the entire surface of the mesh while maintaining a slight parallel gap between the mesh and the mesh. A viburnum squeezing device used in the method for producing viburnum juice according to any one of claims 1 to 7, wherein a working blade is provided. 9. A cylinder-shaped separating / leaving / fruit scraping container having a mesh-like mesh of about 10 mm in length and width stretched over the entire bottom surface is provided directly below the bottom of the branch / leaf separating / fruit scraping container bottom. A fruit collection container that has an opening that is larger than the diameter, receives the whole amount of rubbed fruit and makes it storable, and then is removable while accommodating the rubbed fruit and is provided with a fruit collection container that can also serve as an aging container On the other hand, in the container for separating and combining fruits and rubbing, a slight parallel gap is kept between the container and the mesh, and a rotation operation with the center of the mesh as the center of rotation is possible. A viburnum juice squeezing apparatus used in the method for producing viburnum juice according to any one of claims 1 to 7, wherein a sliding blade made of a relatively soft material is provided. 10. A rectangular container for branch and leaf separation and fruit scraping, comprising a mesh screen with a mesh shape of about 10 mm in length and width stretched over the entire bottom surface, and a bottom of the branch and leaf separation and fruit scraping container bottom. A fruit collection container that has an opening that is larger than the diameter, receives the whole amount of rubbed fruit and makes it storable, and then is removable while accommodating the rubbed fruit and is provided with a fruit collection container that can also serve as an aging container On the other hand, in the container for separating and foliating fruit rubbing, a slight parallel gap is maintained between the filter and the reticulated mesh, and the two sides facing each other can be continuously reciprocated. 8. A sliding blade made of a relatively soft material to be provided.
A viburnum squeezing apparatus used in the method for producing viburnum juice according to any one of the above.