JP2007306904A - Method for producing baked fruit vegetable juice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for efficiently and deliciously producing juice enabling intake of pectin in the body. <P>SOLUTION: This method for producing the juice comprises directly applying 90-300°C high heat from the outside to cut or whole immature fruits and vegetables to heat so as to collapse pectin link and change into water soluble dietary fiber pectin. When making the juice in the condition, pectin can be deliciously and efficiently taken in the body. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

Detailed description of patent

Related to fruit and vegetable juice manufacturing methods.

Prior art and problems to be solved by the invention

As a component of plant cell walls, there is a natural polysaccharide pectin that binds components such as cellulose. Pectin is contained in all fruits and vegetables, and the content of the pectin varies depending on the growth stage. Pectin improves the intestinal environment by promoting the growth of useful intestinal bacteria. However, pectin contained in unripe fruits and vegetables is chained and insoluble in water and cannot be absorbed by the human body. Normally, pectin breaks apart as fruits and vegetables ripen. I want to take pectin into my body at a high rate.

The problem that the problem is trying to solve

By making water-soluble pectin contained in unripe fruits and vegetables, making delicious food even when eaten, and taking in a lot of excellent dietary fiber, it improves the intestinal ring and helps maintain health.

Means for solving the problem

When unripe fruits and vegetables are cut or whole and heated by direct application of a strong fire of 90 to 300 ° C. from the outside, the pectin chain is broken and changes to water-soluble dietary fiber pectin. If juice is used in this state, pectin can be efficiently and deliciously taken.

Embodiments and embodiments of the invention

Unripe apples were sliced and baked at 90-300 ° C., then crushed with a mixer and squeezed into juice. The juice was slightly reddish, and it was confirmed that the viscosity was clearly increased and the content of cutin was increased compared to the juice that was not baked. In addition, the fragrance and mouthfeel improved. Similar results were seen with pineapple, peaches, pears and tangerines. Baking increases fructose and increases sweetness. In addition to fruits such as avocado, apricot, strawberry, pineapple, fig, strawberry, kupaya, loquat, prunes, mango, grapes, plums, asparagus, okra, strawberry, pumpkin, cabbage, cucumber, celery, It can also be applied to vegetables such as winter rice cake, corn, tomato, and eggplant, potatoes, onion, Japanese radish, ginger, wasabi, burdock, garlic, carrot, potato and other root vegetables.

Unripe apples were sliced and baked at 90-300 ° C., then crushed with a mixer and squeezed into juice. The juice was slightly reddish, and when compared to the juice without baking, the viscosity was clearly increased and pectin increased. In addition, the aroma increased, the umami increased, and the mouthfeel improved.

The invention's effect

Natural polysaccharide pectin that binds components such as cellulose as a component of plant cell walls is contained in all fruits and vegetables. Ingesting this pectin in a water-soluble state promotes the growth of useful bacteria in the intestines and improves the intestinal environment. In addition, this intestinal regulating action can prevent diarrhea and constipation, and can be a food that suppresses carcinogenic substances and can be expected to have effects such as arteriosclerosis, myocardial infarction and diabetes.

Schematic diagram of a kiln that burns sliced apples (1) Furnace (2) Rotary shaft (3) Burner (4) Net (5) Input (6) Sliced apple

Claims (1)

The manufacturing method which makes fruit and vegetables into juice after cutting or baking whole in 90-300 degreeC direct fire.

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