JP3438524B2 - Vegetable juice, vegetable extract and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a vegetable juice or vegetable extract and a method for producing the vegetable juice or vegetable extract.

[0002]

2. Description of the Related Art Vegetables are often provided as fresh foods, but they are also consumed as processed products. Processed vegetables are paste type that is strained and ground,
Alternatively, it may be a frozen product that has been cut and blanched, or a fluid extract type that is obtained by concentrating squeezed juice. Processed vegetables are either consumed as they are or used as raw materials for processed foods. Of these, extracts are easier to use because they are more fluid than pastes and jams. However, for those containing starch and fibers such as pumpkin and sweet potato, it is necessary to appropriately include starch and fibers in order to prevent deterioration of flavor and color tone when processed into an extract type. When a soup or an extract is heat-treated for the purpose of sterilization or the like, there is a problem that the quality is deteriorated, for example, the agglomerates cause a bad texture and a bad appearance.

Japanese Unexamined Patent Publication No. 7-265023 discloses a method for preventing quality deterioration of starchy beverages. In this method, a lipophilic emulsifier is added to a strainer-like puree of a starchy raw material to suppress the aging of starch in an aqueous system over time. A method for producing a vegetable juice or a vegetable extract for the purpose of suppressing agglomeration associated with a heat treatment of the vegetable juice or a vegetable extract, or a vegetable juice or a vegetable extract obtained thereby is not known.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a vegetable juice and a vegetable extract containing starch and fibers, having a good flavor and color tone, and stable physical properties, and the vegetable juice and its extract. It is to provide a method for producing a vegetable extract.

[Means for Solving the Problems] In order to achieve the above object, the present inventors have tried various means capable of suppressing aggregation and separation that occur in vegetable juice or vegetable extract. As a result, it was found that by adding an emulsifier, particularly a hydrophilic emulsifier to the vegetable juice or vegetable extract, aggregation, separation, deterioration of flavor and discoloration due to heating of the vegetable juice or vegetable extract can be suppressed, and the present invention Was completed.

[0005] In the present invention, the term "vegetable" refers to what is recognized as a vegetable according to the social convention. That is, it refers to a herbaceous crop that is eaten raw or cooked and may be leafy vegetables, leafy green vegetables, fruit vegetables, root vegetables, or flower vegetables. Vegetables also include potatoes and beans. It is preferably suitable for collecting the juice. As a preferred example, specifically,
Pumpkin, Atlantic pumpkin (including chestnut pumpkin),
Sweet potato, potato, carrot, radish, burdock, yam, onion, turnip, spinach, cabbage, lettuce, celery, asparagus, soybean, azuki bean,
Any corn or the like that is produced and distributed for edible purposes may be used.

In the present invention, among the plants of the family Cucurbitaceae, those which are edible are used in the present invention.

In the present invention, the juice is a juice obtained by extracting, squeezing or centrifuging vegetables by an appropriate method. The extract refers to an extract in which the water content of the juice is reduced by an appropriate method to increase the solid content.

In the present invention, starch is a nutrient storage substance for plants and is contained in seeds, rhizomes, tuberous roots, bulbs and the like, and amylose in which glucose is linked in a long chain, and glucose is linked in a long chain while branching. A carbohydrate composed of amylopectin.

[0009] In the present invention, the fiber means a macromolecule composed of cellulose in which glucose is linearly linked and hemicellulose in which xylan, glucan, glucomannan, etc. are linked, which constitutes the cellular tissue of a plant.

The emulsifier means a substance having a hydrophilic group and a lipophilic group in the molecule and used for emulsifying water and oil to form a stable emulsion, as long as it is used as a food additive. Well, specifically, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, soybean phospholipid, mono-diglyceride, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetylglyceride, succinic acid monoglyceride, poly Examples thereof include glycerin fatty acid ester, endjusaponin, quillaja saponin, soybean saponin, and yucca saponin. As the emulsifier, those that are commercially available for food processing are preferable, and hydrophilic emulsifiers with high HLB are more preferable. More specifically, sucrose fatty acid ester is HLB
Is preferably 10 or more, or a polyglycerin fatty acid ester having an HLB of 10 or more is preferable. The amount of the emulsifier added is such that the lower limit is 0.01, 0.05, and 0.1% by weight, and the upper limit is 2, 3, in order to develop the effect of suppressing aggregation and separation.
The optimum range is examined from the range of 5, 7, and 10% by weight. The amount is preferably 0.1 to 3% by weight in view of exerting sufficient effect of suppressing aggregation and separation and considering the influence on flavor, viscosity and the like.

In the present invention, as sucrose fatty acid ester, mono, di, tri, tetra, penta, hexa, hepta, octaester of sucrose hardened beef tallow fatty acid, mono, di, tri, tetra of sucrose coconut oil fatty acid. , Penta, hexa, hepta, octaester, sucrose caprylic acid mono, di, tri, tetra, penta, hexa, hepta, octaester, sucrose laurate mono, di, tri, tetra, penta, hexa, hepta , Octaester, sucrose myristic acid mono, di, tri, tetra, penta, hexa, hepta, octaester, sucrose stearic acid mono, di, tri, tetra, penta, hexa, hepta, octaester, sucrose Behenic acid mono, di, tri, tetra, penta, hexa, hepta, octaester, sucrose oleic acid mono, di Tri, tetra, penta, hexa, hepta, octa esters, mono sucrose linoleic acid, di-, tri-, tetra, penta, hexa, hepta, octa esters.

In the present invention, as the polyglycerin fatty acid ester, caprylic acid tetra, hexa, decaglycerin monoester, lauric acid di, tri, tetra, penta, hexa, decaglycerin monoester,
Myristic acid tri, penta, hexa, decaglycerin monoester, pentaglycerin triester, palmitic acid di, decaglycerin monoester, stearic acid di, triglycerin monoester, tetraglycerin mono, tri, pentaester, pentaglycerin Mono, tri, hexaester, hexaglycerin mono, sesqui, di, tri, penta, hexa, octaester, octaglycerin monoester, decaglycerin mono,
Di, tri, penta, octa, hepta, decaester, behenic acid decaglycerin heptaester, oleic acid diglycerin mono, sesqui, di, tri, tetraester, triglycerin monoester, tetraglycerin mono, pentaester, pentaglycerin Mono, triester, hexaglycerin mono, di, pentaester, octaglycerin monoester, decaglycerin mono,
Di, tri, tetra, penta, hexa, hepta, octa,
Examples thereof include decaester, decaglycerin monoester of linoleic acid, and tri-, tetra-, penta-, hexa-, and polyglycerin esters of condensed ricinoleic acid.

HLB is a numerical value showing the balance between the hydrophilic group and the lipophilic group of the emulsifier, and can be obtained by the method shown in the standard oil and fat test method (Standard Oil and Fat Analysis Test Method (1971), edited by Japan Oil Chemistry Association). it can.

The obtained juice or extract is used as a food as it is or added to other foods.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION To obtain a vegetable juice or a vegetable extract, after pretreatment such as washing, sterilization and peeling, the vegetables are crushed to an appropriate size if necessary. The machine and device used for crushing are not particularly limited. Examples thereof include a crusher, a dicer, a chopper, and a household food cutter. In order to obtain the squeezed juice, the crushed vegetables are extracted with hot water, press-treated with an appropriate pressing machine, or centrifuged using a centrifuge or the like. At this time, in order to increase the juice extraction efficiency, an enzyme treatment such as cellulase or pectinase may be performed. The enzyme used is not particularly limited as long as it can increase the juice extraction efficiency. Usually, the added amount is 0.005 to 0.
It is carried out under the conditions of 04% by weight, 40 to 50 ° C., pH 2 to 9 and 2 to 4 hours.

Next, a primary heat treatment is carried out in order to inactivate the enzymes present in the juice and to improve the flavor. The time for carrying out this primary heat treatment may be either before crushing, after crushing and before squeezing treatment, or after squeezing treatment. As heating conditions, it is preferable to heat until reaching 80 to 95 ° C. and to cool immediately after reaching a predetermined temperature. If the heat treatment time is long, the color and flavor of the juice may be altered. An appropriate emulsifier can be added at the time of heating, whether the juice is concentrated into an extract or not. When the squeezed juice is concentrated into an extract, an emulsifier can be added during the concentration. If no aggregation occurs during heating of the juice or during concentration, an emulsifier may be added after concentration.

The juice that has been subjected to the primary heating is subjected to pectinase treatment, if necessary. The type of pectinase used is not particularly limited. The amount of pectinase added is usually 0.005 to 0.04% by weight based on the juice. The enzyme reaction conditions may vary depending on the pectinase used, but may be in the range of 40 to 50 ° C., PH 2 to 9 and reaction time of 2 to 4 hours. After the enzyme treatment, it is general to heat the used enzyme to an inactivation temperature, for example, 80 to 90 ° C to inactivate the pectinase.

When the juice is not concentrated, a second heat treatment is applied for sterilization. The sterilization condition is preferably as mild as possible in order to prevent deterioration of color and flavor. Specifically, at 90 to 95 ° C for 10 to 15 minutes or 120 to 1
Examples include 30 to 50 seconds at 30 ° C. The squeezed juice may be used as it is as a food or may be used as another food material, and both are included in the present invention.

When the squeezed juice is concentrated into an extract, the device is not particularly limited as long as it can reduce and remove water. A method using an evaporator, a method using a concentration pot, a method using a reverse osmosis membrane, a method using freeze concentration, and any other method may be used. Although the degree of concentration is not particularly limited, the concentration of the soluble solid content in the concentrated solution is preferably in the range of 30 to 80% by weight. When the emulsifier is not added during the primary heat treatment, the emulsifier is added during or after the concentration treatment.

The extract thus obtained is subjected to a second heat treatment for sterilization. The sterilization conditions are to prevent deterioration of color and flavor.
Conditions as mild as possible are preferred. Specifically, 90-
95 ℃ for 10-15 minutes or 120-130 ℃ for 3
0 to 50 seconds are included. The extract may be used as it is as a food or as a raw material for other foods, and both are included in the present invention.

[0021]

The present invention will be specifically described below with reference to examples and application examples, but the scope of the present invention is not limited thereto.
Table 1 shows the constituent fatty acid or glycerin fatty acid of each emulsifier used and the degree of esterification.

[Table 1]

Example 1. Preparation of pumpkin juice 1) Pretreatment of pumpkin After pumpkin pumpkin (Variety Miyako) was washed with water, it was peeled with a household debarking machine and cut into an appropriate size with a kitchen knife to remove seeds and cotton. Next, this was crushed with a household food cutter (FV-C3, Hitachi Ltd.).

2) Preparation of squeezed juice To boiling water, add an equal amount of crushed squash and squeeze at 85 ° C.
After rapid heating to 85 ° C., the temperature was maintained for 15 minutes. 40 ° C
After being cooled to a temperature, this was squeezed by hand using gauze, and the obtained liquid was filtered with a Tetoron span type filter cloth corresponding to cotton cloth No. 26 to obtain a squeezed juice. The soluble solid content of this juice was 5.4%.

3) Heat treatment of squeezed juice The squeezed juice is divided into two parts, and one of them is a sucrose-hardened beef tallow fatty acid ester as an emulsifier, about 70% of monoester and about 30% or more of diester (HLB15) (Daiichi Kogyo Seiyaku). (Trade name: DK ester F-160) 0.3% by weight added, the other without emulsifier, each 100 ℃
After heating for 10 minutes at 45 ° C., it was cooled to 45 ° C. This juice was used for the cohesiveness test shown in Test Example 1. In addition, the soluble solid content was expressed by a unit of% measured at 20 ° C. with an Abbe refractometer (Atago Optical Machinery Co., Ltd.).

Example 2. Preparation of pumpkin extract containing high HLB emulsifier 1) Preparation of squeezing liquid A squeezing liquid was prepared in the same manner as in Example 1. 2) Concentration of squeezed juice The squeezed juice was concentrated with a rotary evaporator (Tokyo Rika Co., Ltd. N-N-R type) in which the bath temperature was set to 70 ° C until the soluble solid content became 36%. Divide this extract into sucrose-hardened beef tallow fatty acid ester 60% monoester, diester 4
0% (HLB13) (Daiichi Kogyo Seiyaku Co., Ltd., trade name DK ester F-140), sucrose hardened tallow fatty acid ester, monoester about 70%, diester about 3
0% (HLB15) (Daiichi Kogyo Seiyaku Co., Ltd., trade name DK ester F-160), lauric acid hexaglycerin monoester (HLB13) (Sakamoto Yakuhin Kogyo Co., Ltd.)
Brand name SY Glister ML-500) was added at 1% by weight or 2% by weight, respectively.

Example 3. Preparation of Pumpkin Extract 1) Pretreatment of Pumpkin Pumpkin (Variety Miyako) 7 used in Example 1
8.7 kg of the surface soil was washed off with a jet washer (SKY-130SII, Arimitsu Kogyo Co., Ltd.), dipped in a 200 ppm solution of sodium hypochlorite at 40 ° C. for 10 minutes, and then washed with water. Next, the seeds and the cotton were removed by peeling with a household peeling machine and cutting with a kitchen knife into an appropriate size. Next, this was pulverized with a feather mill (FM-65042, Hosokawa Micron Corporation; screen 20 mm) to obtain 56.1 kg of a pulverized product. An equal amount of the pulverized product was added to boiling water, and the mixture was rapidly heated to 85 ° C using a double kettle and then held at 85 ° C for 15 minutes. Then this is 40
Quenched to ℃.

2) Preparation of squeezed juice Next, this was pressed by a hydraulic press (Komaki Machinery Co., Ltd. KS-).
Using 3), the squeezed juice was squeezed out with a Tetoron spun filter cloth corresponding to cotton cloth No. 26 under a pressure of 120 kg / cm ² to obtain 89.6 kg of squeezed juice. The soluble solid content of this liquid was 5.4%.

3) Primary squeezed juice and enzyme-treated squeezed juice containing about 70% of monoester of sucrose hardened beef tallow fatty acid ester as an emulsifier and about 30% or more of diester (HLB15) (Daiichi Kogyo Seiyaku Co., Ltd.) ) DK ester F-160) was added at 0.3% by weight. Next, 0.0075 wt% of pectinase (Sankyo Co., Ltd. Sucrase N) was added, and the enzyme reaction was carried out at 45 ° C. for 30 minutes, after which 9
The enzyme was inactivated by heating to 0 ° C.

4) Concentration of squeezed juice The squeezed juice that has been subjected to the enzyme treatment is concentrated into a concentration pot (Hachishu Kakoki Co., Ltd.).
AS type), heating temperature 100 to 120 ° C., 160
Pumpkin extract 11.7 after vacuum concentration under the condition of mmHg.
kg (36% soluble solids) were obtained and filled into polypropylene containers.

5) Secondary heat treatment of concentrated solution and frozen storage The obtained extract was immersed in a water bath at 90 ° C for 40 minutes and then rapidly cooled. The obtained pumpkin extract did not show aggregation or separation, and had good flavor, texture and color tone. Next, it was frozen at −38 ° C. in a quick freezing room and stored in a frozen storage at −30 ° C.

As reference examples, a pumpkin extract containing a low HLB emulsifier and a pumpkin extract containing no emulsifier were prepared. Reference example 1. Preparation of Pumpkin Extract with Addition of Low-HLB Emulsifier and Pumpkin Extract without Addition of Emulsifier 1) Preparation of Juice Liquid A juice liquid was prepared in the same manner as in Example 1. 2) Concentration of squeezed juice The squeezed juice was concentrated with a rotary evaporator (Tokyo Rika Co., Ltd. N-N-R type) in which the bath temperature was set to 70 ° C until the soluble solid content became 36%. For this extract, sucrose-hardened beef tallow fatty acid ester as an emulsifier, which is 100% or more of diester (HLB
1) (Daiichi Kogyo Seiyaku Co., Ltd., trade name DK ester F-1)
0), monoester 3 of sucrose hardened beef tallow fatty acid ester
0%, 70% diester (HLB6) (Daiichi Kogyo Seiyaku Co., Ltd., trade name DK ester F-50), sucrose hardened tallow fatty acid ester 40% monoester, 60% diester (HLB8) (Daiichi Kogyo Seiyaku Co., Ltd., trade name DK ester F-70), oleic acid decaglycerin decaester (HLB3) (Sakamoto Yakuhin Kogyo Co., Ltd. trade name SY-Glister DAO-750), soybean lecithin (Dainippon Pharmaceutical Co., Ltd. 1) or 2% by weight, respectively. Also, no emulsifier was added.
The obtained pumpkin extract was used in the cohesiveness test shown in Test Example 2.

Test examples are shown for the cohesiveness of the pumpkin juice obtained in Example 1, the pumpkin extract obtained in Example 2 and the pumpkin extract obtained in Reference Example 1. Test Example 1 Aggregation test of pumpkin juice (visual test) The juice obtained in Example 1 was diluted 5 times with distilled water, and the presence or absence of aggregate formation was visually observed. Those in which aggregates could not be confirmed are indicated by −, and depending on the degree of aggregation, + (maximum diameter of aggregate is less than 0.5 mm), ++ (maximum diameter of aggregate is 0.
5 mm or more and less than 1 mm) and ++ (maximum diameter of aggregate is 1 mm or more). The results of the cohesiveness test are shown in Table 2.

[Table 2] Table 3 shows the relationship between the criteria for cohesiveness, the state of aggregation, and the texture of the tongue.
Shown in.

[Table 3] No aggregation was observed in the emulsifier-added area.

Test Example 2 Pumpkin extract coagulation test (visual test and absorbance measurement test) 10 g of the pumpkin extract obtained in Example 2 was placed in a test tube, heat-treated at 90 ° C. for 10 minutes, and then distilled water 5 It was diluted twice and the presence or absence of aggregate formation was visually observed. The thing in which agglomerated aggregates cannot be confirmed is shown by-, and depending on the degree of aggregation,
It evaluated by +, ++, and +++. Also, 1% by weight of emulsifier
When added, 1 ml of pumpkin extract heat-treated at 90 ° C. for 10 minutes is mixed with 9 ml of distilled water and centrifuged at 3000 rpm for 10 minutes, and the mixed solution after centrifugation has a wavelength of 6
The absorbance of the supernatant at 00 nm was measured. The results of the aggregation test are shown in Table 4.

[Table 4] Both sucrose fatty acid ester and polyglycerin fatty acid ester had a high HLB, and the aggregation suppressing effect was observed. In addition, from the results of the absorbance measurement, it was confirmed that in the case where the agglutination occurred, the agglomerates were precipitated and the turbidity of the supernatant was lowered.

An example of application of the pumpkin juice obtained in Example 1 or the pumpkin extract obtained in Example 2 to food will be shown. Application Example 1 By dissolving 100 parts of pumpkin juice obtained in Example 1 in 5 parts of isomerized sugar, 0.5 part of citric acid, 0.25 part of malic acid and 0.08 part of sodium citrate, Get a pumpkin soft drink.

Application Example 2 0.5 part of purified salt, 0.05 part of vitamin C, 0.05 part of vitamin B ₁ hydrochloric acid solution, and 1.5 parts of sodium citrate are added to 100 parts of the pumpkin juice obtained in Example 1. , Magnesium chloride 0.2 parts, powdered citric acid 2 parts, anhydrous glucose 5
And 5 parts of fructose are dissolved to obtain a sports drink.

Application Example 3 20 parts of a commercially available solid soup and 20 parts of the pumpkin extract obtained in Example 3 are added to 100 parts of water to obtain a soup.

Application Example 4 100 parts of wheat flour, pumpkin extract 1 obtained in Example 3
Add 5 parts, sucrose 4 parts, salt 1.1 parts, skim milk powder 2 parts, yeast 3 parts, yeast food 0.8 parts, water 67.2 parts and knead well. Perform the primary fermentation at 28 ° C for 90 minutes. Next, punching is performed, and after a floor time of 28 ° C. for 15 minutes, the pieces are divided and rounded, a bench time of 28 ° C. for 20 minutes, packed in a mold, and baked at 190 ° C. for 30 minutes to obtain bread.

Application Example 5 100 parts of fresh powder, 75 parts of water, and 20 parts of the pumpkin extract obtained in Example 3 are added and mixed, kneaded well, put in a steaming basket, and steamed for 30 minutes. Take out the steamed one,
Mold and get dumplings.

Application Example 6 25 parts of agar was dissolved in 600 parts of water by heating, and then sucrose 1 was added.
50 parts are dissolved, boiled and filtered. This is reheated and reboiled, and 100 parts of red bean paste and 50 parts of the pumpkin extract obtained in Example 3 are added. This is boiled down to a soluble solid content of 65 to 70%, poured into a mold, and cooled to obtain kneaded yokan.

Application Example 7 100 parts of wheat flour, 100 parts of sucrose, 100 parts of whole egg, 60 parts of shortening and 10 parts of the pumpkin extract obtained in Example 3 were mixed well, put in a mold and baked at 180 ° C. for 45 minutes. , Get pound cake.

Application Example 8 100 parts sucrose, 80 parts starch syrup, 180 parts milk, Example 3
30 parts of the pumpkin extract obtained in (1) is stirred and mixed at about 80 ° C. until it becomes creamy. Next, boil to 120-130 ℃, add butter when moderate hardness, 40-5
After cooling to 0 ° C to a certain thickness, a further 35-40
Cool to ℃ and mold to obtain caramel.

Application Example 9 30 parts of granulated sugar was boiled and dissolved in 100 parts of milk, and 30 parts of the pumpkin extract obtained in Example 3 was added and mixed well.
Mix with 80 parts of whole egg. This is strained with a strainer, put in a mold, and steamed in an oven set at 160 ° C. for 20 minutes to obtain a pudding.

Application Example 10 100 parts of fresh cream, 10 parts of sucrose, 5 parts of gelatin and 30 parts of the pumpkin extract obtained in Example 3 were mixed and pre-emulsified with a homomixer while heating to 80 ° C. in a water bath. , Ice cream mix. Next, the ice cream mix is homogenized with a high-pressure homogenizer under the condition of 120 kg / cm ² , sterilized at high temperature for a short time, and then stirred and cooled to 2 ° C. Freeze this until the core temperature reaches -4 to 6 ° C,
After filling the container, it is rapidly cured at -40 ° C to obtain an ice cream.

Industrial Applicability According to the present invention, it is possible to obtain a vegetable juice or a vegetable extract having a flavor and a color tone which are hard to aggregate and separate even after heat treatment.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-63-237767 (JP, A) JP-A-62-163678 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 2/44 A23L 2/00 A23L 2/02 A23L 2/38

Claims (2)

(57) [Claims] 1. A pumpkin, a squeezed juice produced by squeezing a squash squash (including a squash), a pumpkin extract produced by concentrating the squeezed juice, or a squash squash (including a squash squash) extract, HLB is 1
A squeezed juice or an extract, which is characterized by adding 0 or more polyglycerin fatty acid ester, maintains homogeneity even after heat sterilization and has a good texture. 2. A pumpkin, a squeezed liquid produced by squeezing a pumpkin (including a squash) or a pumpkin extract produced by concentrating the squeezed liquid, or a squash pumpkin (including a squash) extract, HLB is 1
A method for producing a squeezed juice or an extract, which is characterized by adding a polyglycerin fatty acid ester of 0 or more and which maintains homogeneity even after heat sterilization and has a good texture.