JP2880970B2 - Blue perilla component extraction method and blue perilla beverage manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for extracting a green vegetative component and a process for producing a green vegetative beverage, which extract a nutrient component and an aroma component of the green vegetative component and provide the extract to a green vegetative beverage and the like.

[0002]

2. Description of the Related Art As a conventional method for extracting a radish component and a method for producing a bruise beverage, as described in Japanese Patent Application Laid-Open No. 56-72673, leaching the leacher leaf in an organic acid and extracting the lysate extract is performed. There was a way to get it. Also, JP-A-62-2566.
As described in Japanese Patent Publication No. 0, there is also a method of extracting a ligament component with hot water containing an acid. Further, Japanese Patent Application Laid-Open No. 62-7 / 1987
No. 9760 discloses an example in which the leaves are subdivided and powdered.

[0003]

Problems to be Solved by the Invention
No. 673 has a problem that the immersion time in an organic acid takes as long as about 10 hours to about 3 days. Furthermore, in Japanese Patent Application Laid-Open No. 62-66060, various components of leaves (including various lye) are extracted in addition to the original fragrance of hot water, so that the fragrance is lacking. There is. Further, Japanese Patent Application Laid-Open No. 62-79760 has a problem that since the powder is finely divided and powdered, it is not possible to obtain a result having excellent aroma.

[0004] Further, blue perilla is superior in aroma to red perilla. However, it was much more difficult to extract a green soybean component containing aroma from blue soybean than red soybean. In addition to the fragrance of blue dirt, a bluish ingredient and various lye were also extracted at the same time, and were not favored as a green dice drink. This is the reason why the blue-green extract and blue-green soda drink were not popular. Therefore, it has been desired to be able to reliably extract components such as aroma and odor and to quickly extract the components. SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems of the prior art, reduce the immersion time for extracting blue dye components, and extract a more efficient or better quality blue dye component and a blue dye component and a blue dye component. It is to provide a beverage manufacturing method.

[0005]

SUMMARY OF THE INVENTION The present invention discloses a method for extracting a green vegetative component by extracting the green vegetative component by immersing green vegetative leaves in a mixed solution of an organic acid and alcohol. The present invention also discloses a method for extracting a green vegetative component in which green vegetative leaves are immersed in a mixed solution of vitamin C and alcohol to extract a green vegetative component.

Further, according to the present invention, green leaves are extracted by immersing their leaves in a mixture of organic acid and alcohol, and the green extract is separated and filtered to obtain a green extract.
Disclosed is a method for producing a green soybean beverage by adding dilution water and fructose thereto to obtain a green soybean beverage. The present invention also provides
The leaves of green vegetation are immersed in a mixture of vitamin C and alcohol to extract the blue vegetative component, and the green vegetative component extract is separated and filtered to obtain a blue vegetative component extract. And a method for producing a green soybean beverage to obtain a green soybean soup beverage.

[0007] The immersion time of the mixed solution of the organic acid and the spirit is shorter than that of the organic acid alone. The above vitamin C
The immersion time of the mixed solution of alcohol and alcohol is shorter than that of the organic acid alone. Further, in each case, the quality of the extracted green perilla component is improved.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIG.
This will be described below. FIG. 1 is a process chart showing an embodiment of a method for extracting a blue dye component and a method for manufacturing a green dye beverage of the present invention. In FIG. 1, 1 is a step of preparing fresh green leaves, 2 is a washing step, 3 is a draining step, 4 is an immersion step in a mixed solution of an acid solution and alcohol, 5 is an extraction step, and 6 is a dilution step. , 7 is a filtration step, 8 is a PH inspection and adjustment step, 9 is a seasoning step, 10 is a coloring step, 11 is a filtration step,
Reference numeral 12 denotes a sterilization step, 13 denotes a filling step, 14 denotes a capping step, 15 denotes a cooling step, 16 denotes a labeling step, 17 denotes a final inspection step, A denotes a blue dye component extraction step, and B denotes each step of manufacturing a blue dye beverage.

In the steps A and B, it is preferable to select the leaves of the raw blue of step 1 which are as deep as possible and have a strong aroma. If this is neglected, the extraction accuracy of medicinal fragrance will slightly decrease. Further, it is preferable to use only pure leaves excluding stems and branches. This is because impurities such as red water are extracted from stems and branches. Washing in step 2 is performed with cold water to remove sand, dust, and contaminants. Use of hot water or hot water is not preferred because it reduces the flavor. Draining in step 3 is performed well. For example, take a method of drying. If a large amount of water adheres to the leaves, extraction of leaf components may be poor.

In the first embodiment of the immersion in step 4, a mixed solution of an organic acid and alcohol (99% ethanol) is used as the immersion liquid. The formulation example in which citric acid was used as the organic acid is as follows. Blue leaf leaves 240 g Water 2200 g (cc) Citric acid 28.8 g Alcoholic spirit (ethanol with an alcohol concentration of 99%) 110 cc Here, the immersion conditions were as follows. Temperature of immersion liquid: normal temperature (for example, 20 ° C.). If you raise the temperature,
Impurities other than flavor, such as aqu, are also extracted. Immersion time: Extraction of blue soybean component that can be used in 3 hours. Extraction of blue-green soybean component with performance equivalent to that obtained by immersion time (10 to 12 hours) of only acidic solution in 4 hours. Immersion time 1
After about 2 hours, the flavor could not be extracted well. If the immersion time is set to 10 hours, unnecessary and impure substances such as red liquor are extracted in addition to the flavor, which is not preferable. Acidity: PH = 2.2. Water: When tap water was used, it was difficult to extract flavored water, and groundwater was used. Tap water contains chlorine and its compounds, which seem to have an adverse effect on flavor extraction. The extraction results were as follows (the extraction results were obtained by step 5): In the extraction by this step 5, the color was colorless and transparent. The scent was fragrant due to the scent of blue dirt. The difficulty in extracting from blue dirt was that the color became reddish (like pink). Such a reddish color is unrelated to the blue dye and is not preferred. In addition, it was a cause of losing taste. In the present embodiment, the extract obtained in the extraction step 5 is colorless and transparent, and has no reddish color. It should be noted that the immersion liquid may be managed by the value of PH as the overall acidity, regardless of the amount of alcohol added. Production management is performed so that the PH value becomes a predetermined value (for example, PH = 2.2). It is effective for stabilizing the quality of the extract.

The extraction time can be shortened by placing a light weight (for example, 300 g in this case, depending on the container, for example) at the time of immersion so that the immersion liquid covers the immersed green leaf. However, in this case, it is important not to damage the leaves.

[0012] It is believed that the role of alcohol is helpful in shortening the extraction time. This is because if the mixing ratio of alcoholic spirits is reduced, the extraction time is increased, and if the mixing ratio is increased, the extraction time is shortened. As for the volume ratio of the spirit to the water, about 5% could shorten the extraction time and obtain a good one with good quality (good flavor and little acne). If the alcohol ratio is too high, it is difficult to obtain a flavorful one, and in some cases, aquities other than the flavor may be extracted. In addition, there is also a problem that the alcohol content becomes large and it is not suitable for a soft drink.

According to the first embodiment, there is an advantage that the immersion time can be reduced as compared with the conventional example using only an organic acid. In the case of using only conventional organic acids, an aromatic extract can be obtained for 10 hours at room temperature, depending on the water temperature and air temperature during immersion. Further, a immersion time of 10 hours or more is required for extracting the aroma. In the immersion of the organic acid and the spirit of the present embodiment in the mixed liquid, an extract that can be used could be obtained at room temperature, for example, at a temperature of 20 ° C., and for a immersion time of 3 hours. With an immersion time of 4 hours, an extract having a good flavor comparable to the immersion of 10 to 12 hours according to the conventional example could be obtained.

[0014] The obtained extract has a
There are few suspensions, and it has a clear flavor. The sensory (taste, etc.) test shows that the organic acid is less liable to taste. In addition, even if the extract was left at room temperature, there was little deterioration in flavor and pickled odor with time in the conventional example, and the color tone was good. According to the experiment conducted by the applicant, the pickled odor according to the conventional example may have a unique pickled odor that is not putrefied if the organic acid alone is immersed at room temperature for 7 to 8 hours or more. When the extract is left at room temperature for a long period of time, a unique pickled odor similarly occurs and cloudiness also occurs.

In the second embodiment of the immersion in step 4, a mixed solution of vitamin C (L. ascorbic acid) and alcohol (99% ethanol) is used as the immersion liquid. The composition example (normal temperature) is as follows. (Example 1) (Example 2) Blue leaf 70 g 240 g Water 700 g 2400 g Vitamin C 7 g 24 g Alcohol (ethanol with 99% alcohol concentration) 35 cc 120 cc Here, the acidity of the entire immersion liquid is PH 2.8 (depends on raw water used) ) Was about. The immersion time is 7 ~
I preferred 12 hours, especially about 10 hours. In the case where vitamin C is used, similarly to the case of the first embodiment, the extraction time can be shortened by placing a light weight so as not to damage the leaves during immersion.

[0016] L. as vitamin C Ascorbic acid is a raw material of starch, which is obtained by subjecting this to a chemical microbial treatment to obtain glucose, which is further subjected to a microbial treatment, and which is commercially available. In addition, alcoholic spirit (ethanol) is made from starch, which is used for sake brewing and for preserving miso and soy sauce other than sake brewing, as a raw material for vinegar, etc. Called sake spirit.

[0017] Even if the residual alcohol in step 4 is 5%, since the product is further diluted 6 to 8 times in the subsequent step 6 to make it into a product as a shinso beverage, the content is 0.8 to 0. Although this alone does not correspond to an alcoholic beverage, it is heated at a boiling point or higher in a post-process 12 before being packed in a bottle in a post-process 13 so that alcohol evaporates (the boiling point of ethanol is 78. 3 ° C.) and it is considered that the residual alcohol is almost completely eliminated.

As a third embodiment of the extraction in step 4, there is an example of mixing a green tea leaf, water, citric acid, vitamin C, and alcohol. In this example, too, a green tea extract having an excellent flavor was obtained. Also,
Extraction with a mixture of citric acid, vitamin C and water was also possible.

In the extraction in step 5, the extract and the residue may be separated using a centrifuge, a squeezing machine or the like, but the extract obtained by natural dropping using a filter cloth has a better flavor. It has good clarity and overall good taste. It should be noted that when obtaining an extract using a centrifuge or a pressing machine, special care must be taken to avoid crushing the fibers of the green leaves, the leaf meat, and the like. The leaves are extracted, and the taste becomes worse and the clarity worsens.

In the dilution in step 6, water is added to the extract obtained in step 5 to obtain a concentration suitable for a beverage, but tap water is not preferred as the dilution water. The pH after dilution is 2.5-3.
5 The filtration in step 7 is performed in the previous steps 1 to 6
This is an operation for removing impurities that may have been mixed in the process. In the PH inspection and adjustment in the step 8, the PH is measured as to whether it is as designed, the sensory inspection is performed to determine whether the acidity is suitable for the product, and the pH is adjusted as necessary. The seasoning in step 9 is performed by adding sugar (fructose), measuring whether the product is in accordance with the product design, and further inspecting and adjusting the sensory test. The coloring in step 10 is performed with a plant pigment.

In the filtration in step 11, before the sterilization and filling in the next step, impurities are removed once more by a filter cloth having a finer mesh, just in case. Sterilization in step 12 is performed at a temperature of 95 ° C to 8 ° C.
Heat and hold at 8 ° C for 1 minute. The filling of step 13 then quickly fills the bin, and step 14 caps the bin. In the cooling in step 15, the bottle is left aside for at least 5 minutes (or more) after filling, and thereafter stored in a free form. The labeling of step 16 is for labeling the bottle, and the final inspection of step 17 is to check the presence or absence of cracks in the bottle, check the amount, check the crown, check the label status,
The container (bottle) is checked for contamination.

Although alcohol is used, ethyl alcohol other than alcohol may be used. Although citric acid has been exemplified as the organic acid, tartaric acid, malic acid, and the like, which are other organic acids, can also be used. In addition, although soft drinks were used, the extract and components of the blue spike can also be used as seasonings. The extracted product may be concentrated and used as a concentrated liquid, or may be concentrated and powdered for use. In addition, although the spirit is diluted or evaporated by evaporation, if used as an alcoholic beverage, it may be left as it is. Furthermore, the bottles were finally packed, but after sterilization, they can be cooled and then used in plastic containers or aluminum cans.

[0023]

According to the method for extracting a blue dye component and a method for producing a green dye product of the present invention, there is an effect that high-efficiency and high-quality extraction of a blue dye component and production of a green product can be ensured.

[Brief description of the drawings]

FIG. 1 is a process chart showing an embodiment of a method for extracting a blue-green component and a method for producing a green-blue component of the present invention.

[Explanation of symbols]

 A Blue dirt component extraction process B Soft drink production process

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/52 A23L 2/00 F

Claims (3)

(57) [Claims] 1. A method for extracting blue-green soybean component, comprising immersing green-leaf leaves in a mixed solution of an organic acid and alcohol, and filtering the immersion liquid to extract blue-green component. 2. A leaf of a green leaf is immersed in a mixed solution of an organic acid and an alcoholic spirit, and the immersion liquid is filtered to obtain an extract of the soji component. Dilution water is added to the extract and fructose is further added. A method for producing a green soybean beverage. 3. A food comprising the extract of blue soybean component extracted in claim 1 or 2.