JP2020022444A - Method for producing barley young leaf squeezed juice - Google Patents

Abstract

To provide a production method for obtaining with a good yield a squeezed juice which is a squeezed juice of barley young leaves to be usable as the raw material of packed beverage, and causes less change in color tone and is suppressed in reduction and generation of smell even when being subjected to a temporary heat treatment, and to provide a yield improving method of a barley young leaf squeezed juice.SOLUTION: A method for producing a barley young leaf squeezed juice includes: a cutting step of cutting barley young leaves; a branching step of heating the cut barley young leaves at 70.0-99.0°C for 1.0-10.0 min; a water adding step of adding water to the heated barley young leaves; a micronizing step of micronizing the barley young leaves added with water; and a squeezing step of squeezing the micronized barley young leaves and obtaining a squeezed juice. In the method for producing the barley young leaf squeezed juice, an amount of water to be added in the water adding step is 0.5 time of more of a weight of the barley young leaves charged as the raw material.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a barley young leaf juice.

  Green juice beverages are used as health foods that can easily consume vegetable ingredients. Such a green juice beverage is generally stored in the form of a dry powder mainly composed of green leaves of a plant, distributed, and prepared by dissolving in water or the like immediately before drinking (see, for example, Patent Document 1). .

Patent No. 5892451

  When such a green juice beverage is to be distributed in a liquid state, it is general to dissolve the above-mentioned dry powder in water or the like, heat sterilize it according to a conventional method, and pack it in a container. I think there is. However, green juice drinks obtained by dissolving dry powder in water or the like are susceptible to heat deterioration during the heat sterilization step at the time of packing, because the raw materials are green leaves of plants, and as a result, blue juice when not heated is used. It has been found that the green color of the juice beverage turns brown, the odor of the green juice beverage when not heated is reduced, and the odor considered to be caused by heating is generated.

  The present invention has been made in view of the above problems, and even when a temporary heat treatment is performed, a change in color tone is small, and a reduced scent and generation of juice can be suppressed with a high yield. It is an object of the present invention to provide a production method capable of producing a squeezed liquid of barley young leaves and a production yield thereof.

  The present inventors have conducted intensive studies to solve the above problems. As a result, they have found that a juice obtained through a predetermined step can solve the above-mentioned problems, and have completed the present invention.

That is, the present invention is as follows.
[1]
A method for producing barley young leaf juice,
A cutting step of cutting barley young leaves,
A blanching step of heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes;
A water addition step of adding water to the heated barley young leaves,
Refinement step of refinement of the barley young leaves to which the water has been added,
Squeezing the refined barley young leaves, and a squeezing step of obtaining a squeezed liquid,
The amount of the water to be added in the water addition step is at least 0.5 times the weight of the barley young leaves charged as a raw material,
Production method of barley young leaf juice.
[2]
After the cutting step, before the blanching step, further comprising a washing step of washing the cut barley young leaves,
The washing step includes a step of immersing the young barley leaves in water and / or a step of watering the young barley leaves.
The method for producing barley young leaf juice according to [1].
[3]
The amount of the water added in the water addition step is 0.5 to 6.0 times the weight of the barley young leaves charged as a raw material,
The method for producing a barley young leaf squeezed liquid according to [1] or [2].
[4]
After the water addition step, before the micronization step, further comprises a preliminary micronization step of crushing the barley young leaves to which the water has been added,
The method for producing a barley young leaf juice according to any one of [1] to [3].
[5]
In the cutting step, the barley young leaves having an average length of 1.0 to 15.0 cm are obtained.
[1] The method for producing a barley young leaf juice according to any one of [1] to [4].
[6]
In the miniaturization step, to obtain the barley young leaves having an average length of 0.1 to 20.0 mm,
The method for producing a barley young leaf juice according to any one of [1] to [5].
[7]
The method for producing a barley young leaf juice according to any one of [1] to [6], wherein in the juice step, a juice having a soluble solid content of 0.1 to 4.0% is obtained.
[8]
A sterilization step of sterilizing the juice,
A filling step of filling the container with the juice,
A storage step of storing the juice filled in the container at −40 to 0 ° C.,
The method for producing a barley young leaf juice according to any one of [1] to [7].
[9]
In the cutting step, the water addition step, the miniaturization step, and the squeezing step, the barley young leaves are adjusted to have an average temperature of 5 to 60 ° C., and
The total time required for the cutting step, the water adding step, the finely dividing step, and the squeezing step is 10 to 30 minutes,
The method for producing a barley young leaf juice according to any one of [1] to [8].
[10]
A cutting step of cutting barley young leaves,
A blanching step of heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes;
A water adding step of adding water to the heated barley young leaves,
Refinement step of refinement of the barley young leaves to which the water has been added,
Squeezing the refined barley young leaves, and a squeezing step of obtaining a squeezed liquid,
The amount of the water to be added in the water addition step is at least 0.5 times the weight of the barley young leaves charged as a raw material,
A method for improving the production yield of barley young leaf juice.

  According to the present invention, even in the case of a temporary heat treatment, a change in color tone is small, a production method capable of obtaining a squeezed liquid in which odor reduction and generation are suppressed with good yield, and barley young leaves A method for improving the production yield of juice can be provided.

  Hereinafter, an embodiment of the present invention (hereinafter, referred to as “the present embodiment”) will be described in detail, but the present invention is not limited thereto, and various modifications can be made without departing from the gist of the present invention. It is.

(Production method of barley young leaf juice)
The method for producing a barley young leaf squeezed liquid according to the present embodiment includes a cutting step of cutting the barley young leaf, and blanching of heating the cut barley young leaf at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes. Step, a step of adding water to the heated barley leaf, a step of pulverizing the barley leaf to which the water has been added, and a step of squeezing the refined barley leaf to obtain a squeezed liquid. A watering step, wherein the amount of the water to be added in the watering step is at least 0.5 times the weight of the young barley leaf charged as a raw material.

(Cutting process)
The cutting step is a step of cutting young barley leaves. Here, the young barley leaf as a raw material is a young leaf portion of barley which is a plant of the Poaceae family. Although not particularly limited, a young leaf portion of barley grown to 10 to 30 cm is plucked, and the plucked barley young leaf can be used in a fresh leaf state. Barley young leaves, which are fibrous, thin and thin leaves, are long to be directly used in the pulverization process, squeezing process, and other processes, and the processing equipment is stagnated in each process. May not be performed. Therefore, in this embodiment, the young barley leaves are cut in the cutting step.

  In the cutting step, the average length of the young barley leaves after cutting is preferably 1.0 to 15.0 cm, more preferably 1.0 to 10.0 cm, and still more preferably 1.0 to 7.0 cm. And particularly preferably from 1.0 to 5.0 cm. As the barley young leaves are more finely cut, stagnation in the subsequent process is suppressed, and there is a tendency that sufficient processing can be performed. On the other hand, as the young barley leaves are roughly cut, the processing efficiency in the cutting step tends to be further improved. The average length can be determined as an average by arbitrarily collecting 100 young barley leaves after cutting.

  The cutting method is not particularly limited as long as the long and thin barley young leaves can be cut in a direction perpendicular to the direction in which the leaves extend. However, as described above, barley young leaves are fibrous, so the cutting method that cuts by engaging the upper and lower blades like scissors is more efficient than the cutting method that cuts with a single blade like a kitchen knife. It is preferable from the viewpoint of reliability and efficiency of the cutting process.

  Although not particularly limited, it is preferable to perform the cutting step before the washing step described later. When cutting is performed in a state where moisture is attached to the young barley leaves, the young barley leaves may adhere to the cutting blade, and the reliability of the cutting and the efficiency of the cutting step may be reduced. However, if the cutting step is performed after drying the barley young leaves after the washing step, such a decrease in the reliability of the cutting and the efficiency of the cutting step can be avoided, but the efficiency of the entire production method due to the drying step is reduced. The burden on the young barley leaves due to drying, as well as the decline in sex, cannot be avoided. For this reason, it is preferable that the cutting step be prioritized, even if performing the washing step first is a normal vegetable treatment.

(Washing process)
The production method of the present embodiment may include a washing step of washing young barley leaves. The washing method is not particularly limited, and includes, for example, an immersion washing method in which young barley leaves are immersed in water in a washing tank, and a sprinkling washing method in which water is sprayed on young barley leaves arranged on a plate such as a belt conveyor. By performing the washing step, soil bacteria, soil, and other impurities can be washed away. In particular, it is preferable to perform the immersion cleaning method and / or the water spray cleaning method. Note that the washing step is preferably performed after the cutting step for the reasons described above. Further, the washing step is preferably performed before a blanching step described later. The temperature of the water used in the washing step is not particularly limited, but is preferably about room temperature, for example, preferably 5 to 35 ° C.

[Branching process]
The branching step is a step of heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes. By performing such a heat treatment, degradation promoted by the enzyme of the young barley leaves can be suppressed, and the scent and sweetness of the young barley leaves contained in the obtained juice tend to be further improved.

  The processing temperature of the blanching step is from 70.0 to 99.0 ° C., preferably from 75.0 to 98.0 ° C., more preferably from 80.0 to 97.0 ° C., and further preferably 85 0.0 to 97.0 ° C. When the temperature of the branching step is 70.0 ° C. or higher, the purpose of the branching step can be achieved. On the other hand, as the temperature of the blanching step is lower, the hardening of the barley young leaves by heat tends to be suppressed. By suppressing the hardening of the young barley leaves due to heat, the efficiency of the treatment of pulverizing or miniaturizing the fibrous young barley leaves is further improved.

  The processing time of the blanching step is 1.0 to 10.0 minutes, preferably 1.0 to 7.0 minutes, more preferably 1.0 to 5.0 minutes, and still more preferably. Is 1.0 to 3.0 minutes. When the processing time of the branching step is 1.0 minute or more, the purpose of the branching step can be achieved. On the other hand, since the processing time of the blanching step is 10.0 minutes or less, a decrease in the color tone of the obtained squeezed liquid and a decrease in the smell of barley young leaves due to excessive heat treatment can be suppressed, Further, generation of odor due to overheating and hardening of barley young leaves due to heat can be suppressed.

  Although a specific method of blanching is not particularly limited, a method of passing barley young leaves through hot water at a predetermined temperature, or a method of placing barley young leaves by passing a conveyor carrying barley young leaves through a hot water tank. A method of spraying steam or passing through a space filled with steam can be considered. When hot water or steam is used for blanching, the barley young leaves after blanching and the externally added water such as hot water or steam used are separated as much as possible.

(Hydration step)
The water addition step is a step of adding water to barley young leaves heated by blanching. By adding water to the young barley leaves after blanching, the temperature of the young barley leaves can be rapidly reduced. Thereby, residual heat in the blanching step is removed, and a decrease in the color tone of the obtained squeezed liquid and a decrease in the odor of the barley young leaves can be suppressed. Curing due to heat can be suppressed. By suppressing the hardening of the young barley leaves due to heat, the efficiency of the treatment of pulverizing or miniaturizing the fibrous young barley leaves is further improved. Further, besides suppressing the hardening of the young barley leaves by heat, the treatment efficiency is further improved by crushing or miniaturizing the young barley leaves together with an appropriate amount of water.

  The method of water addition is not particularly limited, and for example, a method of adding water to barley young leaves separated from hot water after the blanching step may be mentioned. The amount of water added in the water addition step is 0.5 times or more, preferably 1 time or more, more preferably 2 times or more, and still more preferably 3 times or more with respect to the weight of the barley young leaves charged as a raw material. More than double. The upper limit of the amount of water added in the water addition step is not particularly limited, but is preferably 6 times or less, more preferably 5 times or less, and still more preferably, the weight of the barley young leaves charged as a raw material. 4 times or less.

  The larger the amount of water added in the water addition step, the higher the effect of removing residual heat, the lower the color tone of the resulting squeezed liquid, and the lower the smell of barley young leaves, and further, There is a tendency that the generation of odor due to overheating, the suppression of hardening of the young barley leaves by heat, and the efficiency of the crushing process or the miniaturization process described later are further improved. Furthermore, the yield of the obtained juice tends to improve as the amount of water added in the water addition step increases. Here, the `` yield '' means that the amount of solids recovered in the squeezed liquid obtained from the same amount of barley young leaf raw material is high, and as an index thereof, the amount of squeezed liquid obtained from a certain raw material is The value obtained by multiplying the juice by Brix is used. This value is the amount of squeezed liquid when Brix is set to 1, and the larger the amount of squeezed liquid when Brix obtained from a certain raw material is set to 1, the larger the amount of solid content obtained from barley young leaf raw material is. Means

  Further, when the amount of water added in the water addition step is less than 0.5 times the weight of the young barley leaf charged as a raw material, the yield is further reduced.

  The water temperature of the water to be added in the water addition step is preferably 0 to 40 ° C, more preferably 0 to 30 ° C, and still more preferably 0 to 25 ° C. When the water temperature is within the above range, each purpose of the water addition step can be achieved more efficiently.

(Preliminary miniaturization step)
The production method of the present embodiment may include a preliminary refinement step of crushing barley young leaves to which water has been added after the water addition step and before the refinement step. The preliminary miniaturization step in the present embodiment is positioned as a pre-process of the miniaturization step, and the barley young leaves cut to about 1.0 to 15.0 cm in the cutting step are further shredded to such an extent that the micronization processing is easily performed. Alternatively, it is a step of performing grinding. As a guide, crushing may be considered until the size of the young barley leaves becomes equal to or smaller than the maximum raw material size specified by the apparatus used in the fine-graining step. The specific size of the young barley leaves obtained through the preliminary fine-refining step is not particularly limited, but is preferably 9.5 mm or less, more preferably 9.0 mm or less. Through the preliminary miniaturization step, in the miniaturization process, clogging of the device is suppressed, and the processing efficiency tends to be further improved.

(Miniaturization process)
The pulverization step is a step of pulverizing barley young leaves to which water has been added. Examples of the miniaturization method include further shredding and grinding. In particular, in this embodiment, it is preferable to perform both shredding and grinding. As a guide, the specific size of the young barley leaves obtained through this miniaturization step is preferably reduced to a size suitable for processing in the subsequent squeezing step, and the barley young leaves after the fineness step are mixed with water and It is preferable that the fine particles are combined so as to be pureed. From such a viewpoint, the average length of the young barley leaves obtained through the micronization step is not particularly limited, but is preferably 0.1 to 20.0 mm, more preferably 0.1 to 5 mm or less, It is more preferably 0.1 to 3 mm or less, particularly preferably 0.1 to 2 mm or less.

(Squeezing process)
The squeezing step is a step of squeezing the refined barley young leaves to obtain a squeezed liquid. The squeezing method is not particularly limited, and examples thereof include decanter centrifugal squeezing, screw press squeezing, belt squeezing, and filtration squeezing. Among these, the decanter centrifugation method is preferable in the case of barley young leaves from the weight balance between the solid content and the liquid to be squeezed. The soluble solid content of the juice obtained in the juice step is not particularly limited, but is preferably 0.1 to 4.0%, more preferably 0.2 to 4.0%, and particularly preferably 0.5 to 4%. 0.0%.

(Concentration step)
The squeezed liquid obtained in the squeezing step may be concentrated to a desired concentration in the concentration step. The concentration method is not particularly limited, and examples thereof include a method of evaporating water under reduced pressure. At this time, the juice may be heated from the viewpoint of promoting volatilization. The heating temperature in the concentration step is preferably 40 to 100 ° C.

(Sterilization process / filling process)
The production method of the present embodiment may further include a sterilization step of sterilizing the juice and a filling step of filling the container with the juice. The order of the sterilization step and the filling step is not particularly limited, and the sterilization step may be performed on the squeezed liquid before filling, or the sterilization step may be performed after filling the container.

  The container for filling the juice is not particularly limited, and examples thereof include a metal can (a steel can, an aluminum can or the like), a PET container, a paper container, a glass bottle, and the like. The juice may be concentrated (conch) or may be RTD (Ready To Drink) which can be drunk as it is after purchase.

  The conditions for the sterilization treatment are not particularly limited, and for example, when supplied as a beverage material, a method of treating at 120 to 140 ° C. for 10 to 30 seconds may be mentioned.

(Storage process)
The production method of the present embodiment may further include a storage step of storing the squeezed liquid filled in the container at −40 to 0 ° C. The squeezed liquid that has passed through the above sterilization step can be stored with stable quality at low temperatures.

[Others]
In the cutting step, the watering step, the micronizing step, and the squeezing step, it is preferable to adjust the young barley leaves to have an average temperature of 5 to 60 ° C. The average temperature of the young barley leaves is preferably 5 to 50 ° C, more preferably 5 to 40 ° C, and even more preferably 5 to 30 ° C. By keeping the temperature of the young barley leaves low, it is possible to suppress a decrease in the color tone of the obtained squeezed liquid and a decrease in the odor of the young barley leaves, and further, it is possible to suppress the generation of an odor due to heating. In addition, from the same viewpoint, the total required time of the cutting step, the water addition step, the miniaturization step, and the squeezing step is preferably 10 to 30 minutes.

(Barley young leaf juice)
The barley young leaf squeezed liquid obtained as described above may be concentrated or hydrated as it is to prepare a beverage, or may be used as a raw material for other packaged beverages.

(Production yield improvement method of barley young leaf juice)
The method for improving production yield of barley young leaf juice according to the present embodiment includes a cutting step of cutting barley young leaves, and heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes. A branching step, a heated step of adding water to the heated barley leaf, a refinement step of refining the barley leaf to which the water has been added, and squeezing the refined barley leaf, a squeezed liquid. And the amount of water added in the water addition step is at least 0.5 times the weight of the young barley leaf charged as a raw material.

  Each step of the manufacturing yield improving method can be the same as the above-described manufacturing method.

(Method of suppressing heat deterioration odor of barley young leaf juice)
The method for suppressing the heat-deterioration odor of the barley squeezed juice of the present embodiment includes a cutting step of cutting the barley sprouts, and heating the cut barley sprouts at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes. A blanching step, a water adding step of adding water to the heated barley young leaves, a pulverizing step of pulverizing the barley young leaves to which the water has been added, and squeezing the pulverized barley young leaves, a squeezed liquid And the amount of water added in the water addition step is at least 0.5 times the weight of the young barley leaf charged as a raw material.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. The present invention is not limited at all by the following Examples.

[Example 1]
The collected young barley leaves were put into a cutting machine that cuts the young barley leaves by engaging the upper and lower two blades, and cut so that the average length became 1.0 cm (cutting step). Next, the cut young barley leaves were washed in a washing tank, and then further shower-washed (washing step). Then, the washed barley young leaves were transported to a hot water tank, subjected to a heating treatment with hot water of 95 ° C. for 3 minutes, and pulled up from the hot water (branching step). The same weight of water as the young barley leaf charged as a raw material is added to the young barley leaf pulled out of the warm water (watering step), and the average length is set to 2.0 mm using a Comitrol processor (manufactured by Achelle Japan). Micronization was performed (micronization step). After refinement, the pureed barley liquid was squeezed with a decanter-type centrifugal separator to obtain a squeezed liquid of the barley young leaf (a squeezing step).

  And then, sterilization treatment was carried out at 137 ° C. for 30 seconds, and a canned container was filled with the squeezed liquid and capped to obtain a young barley beverage.

[Example 2]
In the cutting step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that the young barley leaves were cut so that the average length became 5.0 cm.

[Example 3]
In the cutting step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that the young barley leaves were cut so that the average length became 15.0 cm.

[Example 4]
In the blanching step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that heat treatment was performed for 10 minutes with hot water at 70 ° C.

[Example 5]
In the blanching step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that heat treatment was performed with hot water at 99 ° C. for 1 minute.

[Example 6]
In the water addition step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that water having a weight three times the weight of the barley young leaves after being pulled up from the warm water was added.

[Example 7]
In the water addition step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that water having a weight 0.5 times the weight of the barley young leaves after being pulled up from the warm water was added.

Example 8
After the water addition step, crushing was performed using a micro grader (manufactured by Ikesan Co., Ltd., model: MCG600) (preliminary refining step), and thereafter, the refining step was performed so that the average length was 1.0 mm. In the same manner as in Example 1, a barley young leaf beverage was obtained.

[Example 9]
After the water addition step, crushing was performed using a micro grader (manufactured by Ikesan Co., Ltd., model: MCG600) (preliminary refining step), and thereafter, the refining step was performed so that the average length was 2.0 mm. In the same manner as in Example 1, a barley young leaf beverage was obtained.

[Example 10]
After the water addition step, crushing was performed using a micro grader (manufactured by Ikesan Co., model: MCG600) (preliminary refining step), and thereafter, the refining step was performed so that the average length was 10.0 mm. In the same manner as in Example 1, a barley young leaf beverage was obtained.

[Example 11]
In the washing step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that shower washing was not performed.

[Example 12]
In the washing step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that washing in the washing tank was not performed.

[Comparative Example 1]
A barley young leaf beverage was obtained in the same manner as in Example 1 except that the cutting step was not performed. However, since the cutting of the young barley leaves was not performed, the fine refining process could not be performed smoothly, and the young barley leaves stayed in a hot state after blanching. The retention at high temperature caused a decrease in fresh aroma of the juice and generation of a degraded odor.

[Comparative Example 2]
In the blanching step, a barley young leaf beverage was obtained in the same manner as in Example 1, except that heat treatment was performed with hot water at 95 ° C. for 15 minutes.

[Comparative Example 3]
A barley young leaf beverage was obtained in the same manner as in Example 1 except that the blanching step was not performed. However, miniaturization is difficult to progress, and stagnation has occurred in the subsequent production lines. In addition, since the blanching was not performed, the astringent juice became a strong squeezed liquid, and it was difficult to feel the fresh aroma.

[Comparative Example 4]
A barley young leaf beverage was obtained in the same manner as in Example 1 except that the water addition step was not performed. However, since the water addition step was not performed, the young barley leaves were treated at a relatively high temperature in the subsequent production line.

[Evaluation]
The color tone of each barley young leaf beverage obtained as described above, the odor of the barley young leaf beverage, and the odor considered to have occurred in the barley young leaf beverage due to heating were evaluated. These evaluations were entrusted to eight panelists, and each evaluation item was evaluated according to the following criteria. Here, the numerical values in the table are obtained by calculating the average of the evaluations of the panelists and rounding off the decimal point.

  In the above evaluation, the following Controls 1 and 2 were adopted as criteria.

[Control 1]
5 g of powdered barley young leaves (manufactured by Sasaki Food Industry Co., Ltd.) was dispersed and adjusted in 100 g of water. Then, after that, sterilization treatment was performed at 137 ° C. for 30 seconds, and the prepared liquid was filled in a can container and capped to obtain a control beverage.

[Control 2]
The barley young leaf beverage obtained in Example 9 was used as a control beverage.

<Color>
The solution of Control 1 before sterilization was compared with the solution of Control 1 after filling in a can, and a brown color change was confirmed. In addition, the squeezed liquid of Control 2 before sterilization and the young barley beverage of Control 2 after filling in a can were compared to confirm a brown change. As a result, control 2 showed less brown change. Based on this, each comparative example was evaluated according to the following criteria.
4: Browning equivalent to control 2 3: Browning at an intermediate level between controls 1 and 2: 2: Browning equivalent to control 1: 1: Browning more than control 1

  In Controls 1 and 2, the browning was also confirmed when sterilized at 50 ° C. or 70 ° C., but the higher the temperature was, the greater the degree of browning was. The change was found to be significant.

<Heat deterioration odor>
The odor of Control 1 liquid before sterilization was compared with the odor of Control 1 liquid after filling in a can, and the odor having an increased tendency was defined as the odor (heat deterioration odor) considered to be caused by heating. In addition, the squeezed liquid of Control 2 before sterilization was compared with the scent of the barley young leaf beverage of Control 2 after filling into a can, and the increased odor was considered as the odor (heat deterioration odor) considered to be caused by heating. Defined. As a result, the smell considered to be due to heating in Control 2 was smaller. Based on this, each comparative example was evaluated according to the following criteria.
4: Heat deterioration odor equivalent to control 2 3: Heat deterioration odor intermediate between controls 1 and 2: 2: Heat deterioration odor equivalent to control 1: 1: Heat deterioration odor stronger than control 1 feel

  In Controls 1 and 2, even when sterilized at 50 ° C. or 70 ° C., the odor considered to be caused by heating was confirmed. As the temperature was increased, the generation of odor was increased. At that point, the change was already noticeable.

<Fresh incense>
The odor of the liquid of Control 1 before sterilization was compared with the odor of the liquid of Control 1 after filling into a can, and the odor having a tendency to decrease was defined as the odor (fresh aroma) of the beverage without heating. Further, the squeezed liquid of Control 2 before sterilization was compared with the scent of the barley young leaf beverage of Control 2 after filling in a can, and the odor of the decreased tendency was found to be the odor of the barley young leaf beverage without heating (fresh scent). ). As a result, Control 2 had a greater odor of the young barley drink when not heated. Based on this, each comparative example was evaluated according to the following criteria.
4: Fresh fragrance equivalent to control 2 3: Fresh fragrance intermediate between controls 1 and 2: 2: Fresh fragrance equivalent to control 1: 1: Feel fresh fragrance weaker than control 1.

  In addition, in Controls 1 and 2, even when sterilized at 50 ° C. or 70 ° C., the odor of the beverage when not heated was confirmed. As the temperature became higher, the decrease in the odor increased. It was found that the change had already become remarkable at the point when it exceeded.

C: Step was performed-: Step or measurement was not performed

[Example 13]
The collected young barley leaves were put into a cutting machine that cuts the young barley leaves by engaging the upper and lower two blades, and cut so that the average length became 1.0 cm (cutting step). Next, the cut young barley leaves were washed in a washing tank, and then further shower-washed (washing step). Then, the washed barley young leaves were transported to a hot water tank, subjected to a heating treatment with hot water of 95 ° C. for 3 minutes, and pulled up from the hot water (branching step). To the barley young leaves pulled up from the warm water, water having a weight 0.5 times the weight of the barley young leaves charged as a raw material is added (water adding step), and the average length is 2.0 mm using a Comitrol processor (manufactured by Asher Japan). (Miniaturization step). After refinement, the pureed barley liquid was squeezed with a decanter-type centrifugal separator to obtain a squeezed liquid of the barley young leaf (a squeezing step).

[Example 14]
In the water addition step, a squeezed liquid was obtained in the same manner as in Example 13 except that water having a weight 0.7 times that of the young barley leaves after being pulled up from the warm water was added.

[Example 15]
In the water addition step, a squeezed liquid was obtained in the same manner as in Example 13 except that water having a weight one times that of the young barley leaves after being pulled up from the warm water was added.

[Example 16]
In the water addition step, a squeezed liquid was obtained in the same manner as in Example 13, except that water having a weight three times that of the young barley leaves after being pulled up from the warm water was added.

[Example 17]
In the water addition step, a squeezed liquid was obtained in the same manner as in Example 13, except that water having a weight four times that of the young barley leaves after being pulled up from the warm water was added.

<Yield evaluation>
The weight and Brix of the juices obtained in Examples 13 to 17 were measured. The Brix was measured using a refractometer (Digital Refractometers, RX5000α-Bev, manufactured by Atago Co., Ltd.). The weight (kg) of the obtained juice was divided by Brix and the amount (kg) of young barley leaves used as a raw material, and the result was multiplied by 100 to calculate the yield. The results are shown below.

* Amount of squeezed liquid when Brix per unit amount of young barley leaves is set to 1

  In addition, in the water addition process, when 0.25 times the weight of the barley young leaves after the withdrawal from the warm water was added, clogging occurred in the subsequent micronization process, and further processes could not be continued. In addition, even in the case of adding water eight times the weight of barley young leaves after withdrawal from warm water in the water addition step, the yield is about the same as in Example 17, and a significant improvement in the yield may not be expected. Do you get it. Further, when the amount of water was large, the energy cost for production increased in proportion to the amount of water in the subsequent concentration step and the like.

  INDUSTRIAL APPLICABILITY The present invention has industrial applicability as a method for obtaining a juice from barley young leaves.

Claims (10)

A method for producing barley young leaf juice,
A cutting step of cutting barley young leaves,
A blanching step of heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes;
A water addition step of adding water to the heated barley young leaves,
Refinement step of refinement of the barley young leaves to which the water has been added,
Squeezing the refined barley young leaves, and a squeezing step of obtaining a squeezed liquid,
The amount of the water to be added in the water addition step is at least 0.5 times the weight of the barley young leaves charged as a raw material,
A method for producing barley young leaf juice. After the cutting step, before the blanching step, further comprising a washing step of washing the cut barley young leaves,
The washing step includes a step of immersing the young barley leaves in water and / or a step of watering the young barley leaves.
A method for producing a barley squeezed juice according to claim 1. The amount of the water added in the water addition step is 0.5 to 6.0 times the weight of the barley young leaves charged as a raw material.
A method for producing a barley young leaf juice according to claim 1 or 2. After the water addition step, before the micronization step, further comprises a preliminary micronization step of crushing the barley young leaf to which the water has been added,
A method for producing a barley young leaf juice according to any one of claims 1 to 3. In the cutting step, the barley young leaves having an average length of 1.0 to 15.0 cm are obtained.
A method for producing a barley young leaf juice according to any one of claims 1 to 4. In the miniaturization step, to obtain the barley young leaves having an average length of 0.1 to 20.0 mm,
A method for producing a barley young leaf juice according to any one of claims 1 to 5. The method for producing a barley young leaf juice according to any one of claims 1 to 6, wherein in the juice step, a juice having a soluble solid content of 0.1 to 4.0% is obtained. A sterilization step of sterilizing the juice,
A filling step of filling the container with the juice,
A storage step of storing the juice filled in the container at −40 to 0 ° C.,
A method for producing a young barley squeezed liquid according to any one of claims 1 to 7. In the cutting step, the water addition step, the miniaturization step, and the squeezing step, the barley young leaves are adjusted to have an average temperature of 5 to 60 ° C., and
The total required time of the cutting step, the water adding step, the finely dividing step, and the squeezing step is set to 10 to 30 minutes,
A method for producing a young barley squeezed liquid according to any one of claims 1 to 8. A cutting step of cutting barley young leaves,
A blanching step of heating the cut barley young leaves at 70.0 to 99.0 ° C. for 1.0 to 10.0 minutes;
A water addition step of adding water to the heated barley young leaves,
Refinement step of refinement of the barley young leaves to which the water has been added,
Squeezing the refined barley young leaves, and a squeezing step of obtaining a squeezed liquid,
The amount of the water to be added in the water addition step is at least 0.5 times the weight of the barley young leaves charged as a raw material,
A method for improving the production yield of barley young leaf juice.