JP3755813B2

JP3755813B2 - Viburnum juice manufacturing method and viburnum squeezing apparatus used therefor

Info

Publication number: JP3755813B2
Application number: JP2001158136A
Authority: JP
Inventors: 康政寺牛
Original assignee: 康政寺牛
Priority date: 2001-05-28
Filing date: 2001-05-28
Publication date: 2006-03-15
Anticipated expiration: 2021-05-28
Also published as: JP2002345443A

Description

【０００１】
【発明の目的】
この発明は、天然の果樹あるいは圃場栽培された果樹から採取した果実を使って飲料用ジュースを製造する技術に関するものであって、特に、従前まで殆ど飲料用として利用されることの無かったスイカズラ科ガマズミ属に属するガマズミ果実から搾汁したままか、あるいは搾汁したものを利用するようにした新規なガマズミジュースの製造方法、およびそれに使用する新規な構造からなるガマズミ搾汁装置を提供しようとするものである。
【０００２】
【従来の技術】
我が国では、春先から初夏までの期間や、初秋から初冬といった季節の変わり目に山菜の収穫時期を迎え、山菜愛好家達が競って里山へと分け入り、旬を迎えた山菜その他の山からの恵み、例えば春にはゼンマイ、タラの芽、ワラビ、コゴミ等の山菜類を、また秋には松茸、シメジ、ナメコ等といった山菜の外、栗やアケビ、山葡萄、ヤマボウシ等といった果実類を夫々収穫しては季節の味を満喫することとなるが、それら果実類の中で、特にガマズミ（スイカズラ科ガマズミ属の落葉低木）の場合、１１〜１２月頃の初冬に掛けて見た目も鮮やかな赤い小豆大の実を沢山着けて非常に目立つ果実の一つではあるものの、果肉が少ない上に酸味が強く、そのまま食す果実としての価値は低く、極限られた人々によって珍重、収穫された上、その殆どが、焼酎、ブランディー、ホワイトリカー等に漬け込まれてルビー色の果実酒に姿を変え、アルコールに溶け出したエキス分と自然の酸味とを味わうようにしたり、一部洋菓子の隠し味や彩り等として少量混ぜ合わせる等の利用に留まっているのが実情である。
【０００３】
ところが、必ずしも生食用の果実として適していないこのガマズミ果実も、上記したとおりの事情で、これまでのところ商業ベースに載ることが全くなかったという希少価値が幸いし、果実原料としての目新しさが評価されたことに加え、自然食品としてその薬効、特に抗酸化活性作用（潰瘍抑制機能）が注目を浴び、その有用性も見直されてきている等という好条件が揃ったことから、青森県内の山里界隈では圃場において積極的に栽培する試みも実施されるようになってきており、こうした園芸農家にとっては、それらガマズミ果実を有効活用した食品をいかに市場に広く浸透、定着させられるかが当面の重要な課題となってきており、その一つの活用手段として容易に考え付くガマズミ果実ジュースは、単に通常の手法によって搾汁しただけのものでは、特有の酸味からくる野性的なえぐみが強すぎ、到底大人から子供までそのままの味を楽しむという訳にはいかない代物でしかなく、その個性を少しでも解消して商品化しようとすれば、砂糖や果糖類を多量に添加する等の二次、三次加工を必要として到底採算ベースに載らず、しかも、その結果、自然食品としての商品価値を喪失してしまうことになってしまうため、試作の段階から製品化への道が絶たれたままとなってしまっている。
【０００４】
そこで、この発明は、山里近くに住まいして各種の山菜類や果実類の収穫、加工に従事するものの一人であり、しかも身近な山里には豊富なガマズミ資源を目の当たりにできるという立地条件にも恵まれた者の一人でもあることから、以上のような事情に強い疑問を抱き、果汁１００％無添加であって多くの人々に親しまれる味をもつ天然ガマズミジュースの製造が実現できないものかとの判断から、逸速くその開発、研究に着手し、長期に渡る試行錯誤と幾多の試作、実験とを繰り返してきた結果、今回、遂に新規なガマズミジュースの製造方法、およびそれを使用した新規な構造のガマズミ搾汁装置を実現化することに成功したものであり、以下では、図面に示すこの発明を代表する実施例と共に、その構成を詳述することとする。
【０００５】
【発明の構成】
図面に示すこの発明を代表する実施例からも明確に理解されるように、この発明のガマズミジュースの製造方法は、基本的に次のような構成から成り立っている。
即ち、収穫したガマズミ果実を擦過、回収した後、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存した後、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し、加熱用容器に移した果汁に９３℃以上３分間以上の加熱殺菌を行い、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上２０分間以上の熱湯消毒を行い、その後、冷却して瓶詰ジュースにするようにした構成を要旨とするガマズミジュースの製造方法である。
【０００６】
この基本的な構成からなるガマズミジュースの製造方法を、より具体的な構成のものとして示すと、栽培地において完熟させてから収穫したガマズミ果実を擦過、回収した後、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存してから、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し、加熱用容器に移した果汁に９３℃以上３分間以上の加熱殺菌を行い、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上２０分間以上の熱湯消毒を行い、その後、冷却して瓶詰ジュースにするようにしたガマズミジュースの製造方法であるということができる。
【０００７】
上記のとおりの構成を基本とするこの発明のガマズミジュースの製造方法には、栽培地において完熟させた上、そのまま放置して少なくとも一度以上は霜に当ててから収穫したガマズミ果実を擦過、回収した後、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存してから、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し、加熱用容器に移した果汁に９３℃以上３分間以上の加熱殺菌を行い、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上２０分間以上の熱湯消毒を行い、その後、冷却して瓶詰ジュースにするようにした構成を要旨とするガマズミジュースの製造方法が包含されている。
【０００８】
同様に、栽培地において完熟させてから収穫し、少なくとも一晩氷点以下で保存したガマズミ果実を擦過、回収した後、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存してから、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し、加熱用容器に移した果汁に９３℃以上３分間以上の加熱殺菌を行い、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上２０分間以上の熱湯消毒を行い、その後、冷却して瓶詰ジュースにするようにした構成を要旨とするガマズミジュースの製造方法も包含される。
【０００９】
ガマズミは、ミヤマガマズミ、コバノガマズミ、キミノガマズミ等に代表されるスイカズラ科ガマズミ属に属する落葉木であり、山野に自生するものの外、圃場で栽培した木から収穫したガマズミ果実を使用することができ、それらは、完熟させた後、そのまま木になったままに放置して少なくとも一回は霜に当てるか、あるいは霜に当てる前に収穫してしまって少なくとも一晩程度氷点下以下の温度に晒したものとして採用するようにすると、果実の成熟が高まって糖分の含量が上昇して果肉が軟化し、その後の搾汁工程に極めて都合の良いものとなり、望ましいといえる。
【００１０】
上記のようにしてできるだけ搾汁に有利な状態にして採集、収穫したガマズミは、カマズミ果実個々に分離された状態になっているとは限らず、小枝に未だ多数の実が群がったままのものや、茎を残した状態のもの、実が全部外れて枝葉だけで混じり込んだもの等カマズミ果実以外で搾汁には何等利しないか、不要となってしまうような不均質な態様のものとなっていることから、搾汁工程に入る前処理として、それらの中からガマズミ果実だけを選別する処理を必要とするが、小枝からガマズミ果実を分離する手段には、例えば平板あるいは金網等の上で振動を与えたり、それらの上に叩き落とす等の処理も可能ではあるが、ガマズミ果実の最大径よりもやや大きめの通過孔を多数有する穿孔板や金網体の上に押しつけながら引き回すように処理するのが最も簡便且つ有効である上、この引き回し過程では、カマズミ果実表皮に積極的に傷を付け、その後の搾汁工程を効率化することが可能になるという利点が得られることから、この擦過処理を兼ねてガマズミ果実選別処理を実施するのが最も望ましいといえる。但し、この発明には、この擦過処理と選別回収処理とを常に兼用する前処理に限定されている訳ではなく、夫々別の工程として処理することも包含していることはいうまでもない。
なお、変化のあるジュースを得るようにするため、適宜収穫期をずらすことによって成熟前の酸味や完熟の甘み等を活かすようにすることも勿論可能であることはいうまでもない。
【００１１】
収穫したカマズミ果実果皮に切り傷を着けてしまうよう擦過処理した後、それらカマズミ果実は、一旦常温にて２０日間前後に渡って保存して可能な限り熟成度を進め、その間に果汁の自然流出が十分達成されるようにすべきであり、この工程の如何によって搾汁工程における搾汁量にかなりの影響があることから、したがって、２０日間程度とした期間は、その搾汁量を有利にする上で必要な保存期間ということであって、必ずしも２０日間という期間に拘束されている訳ではなく、ガマズミ果実の品質、性状等に左右されてしまうことは言うまでもないことであって、この２０日間程度とした期間には、それら搾汁量を増やすのに有利になる保存期間の全てを包含している。
【００１２】
また、この常温保存処理工程は、ガマズミ果実の熟成度を進め、搾汁後のジュースの品質にも影響を及ぼすことにもなることから、上記した搾汁量への配慮に加え、糖度の検出や酸性度の検出等に基づいて熟成期間を適宜調節するようにする必要もあり、こうした要件を配慮した熟成期間の調節のために、保管場所の室温を最適な状態に保つことができないような場合には、温度の上下変化に応じて適宜保存期間を調節することが可能であることは言うまでもない。なお、逆に糖度や酸性度に拘らず保管温度および熟成期間を略一定とし、その年毎の果実の出来具合や気候を活かした特別の味わいのジュースを製造するように利用することも勿論可能である。
【００１３】
【関連する発明１】
この発明の基本をなす上記のとおりの構成からなるガマズミジュースの製造方法に関連し、この発明には、次のような構成を要旨とするガマズミジュースの製造方法も包含される。
即ち、ガマズミを漉網体上で引き摺り廻して枝葉と果実とを分離する処理と共に、その摺動過程において果実表皮に切り傷を付けてしまう擦過処理を同時並行した上でガマズミ果実を回収し、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存した後、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し１００％ガマズミ果汁に回す一方、フィルターや麻袋等に残された果皮や果肉等を然るべき容器に移した上、浸る程度の適量の水を加えて１０分間以上沸騰し加熱殺菌した後、各種フィルターを通過させるか、あるいは麻袋に投入し自然濾過させるかして、滓ガマズミ果汁だけを分離させ、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上、２０分間以上の熱湯消毒を行い、その後、所定期間静置、冷却保存して瓶の下部にオリを沈殿させてから上澄みだけを回収して二次ガマズミ果汁となし、１／４〜１／６に濃縮された林檎、蜜柑、レモン、アセロラ、グレープフルーツ等その他の何れかのフルーツ果汁、あるいはそれらの混合フルーツ果汁１に対し、該二次ガマズミ果汁に適量の水を加えたものを３〜５の割合で混合し１００％に還元するか、あるいは１／４〜１／６に濃縮されたフルーツ果汁、あるいはそれらの混合フルーツ果汁１に対し、二次ガマズミ果汁に適量の水および１００％ガマズミ果汁の適量を添加したものを３〜５の割合で混合、均質化して濃縮還元ミックスジュースにするガマズミジュースの製造方法である。
【００１４】
この濃縮還元ミックスジュースとするガマズミジュースの製造方法を、より具体的な構成で示すならば、収穫したガマズミを漉網体上で引き摺り廻して枝葉と果実とを分離する処理と共に、その摺動過程において果実表皮に切り傷を付けてしまう擦過処理を同時並行した上でガマズミ果実を回収し、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存した後、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し１００％ガマズミ果汁に回す一方、フィルターや麻袋等に残された果皮や果肉等を然るべき容器に移した上、浸る程度の適量の水を加えて１０分間以上沸騰して加熱殺菌した後、各種フィルターを通過させるか、あるいは麻袋に投入して自然濾過させるかして、滓ガマズミ果汁だけを分離させ、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上、２０分間以上の熱湯消毒を行い、その後、所定期間静置、冷却保存して瓶の下部にオリを沈殿させてから上澄みだけを回収して二次ガマズミ果汁となし、１／４〜１／６濃縮林檎果汁１に対し、該二次ガマズミ果汁に適量の水を加えたものを３〜５の割合で加え１００％に還元するか、あるいは１／４〜１／６濃縮林檎果汁１に対し、該二次ガマズミ果汁に適量の水ならびに１００％ガマズミ果汁の適量を添加したものを３〜５の割合で混合、均質化して濃縮還元ミックスジュースにするようにしたガマズミジュースの製造方法であるということができる。
【００１５】
さらに、収穫したガマズミを漉網体上で引き摺り廻して枝葉と果実とを分離する処理と共に、その摺動過程において果実表皮に切り傷を付けてしまう擦過処理を同時並行した上でガマズミ果実を回収し、適宜容器内において凡そ２０日間に渡って熟成するよう常温保存した後、果汁回収容器内の全てを各種フィルターを通過させるか、あるいは麻袋に投入する等して搾汁し１００％ガマズミ果汁に回す一方、フィルターや麻袋等に残された果皮や果肉等を然るべき容器に移した上、その後に必要となる全量の水を加えて１０分間以上沸騰して加熱殺菌した後、各種フィルターを通過させるか、あるいは麻袋に投入し自然濾過させるかして、滓ガマズミ果汁だけを分離させ、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上、２０分間以上の熱湯消毒を行い、その後、所定期間静置、冷却保存して瓶の下部にオリを沈殿させてから上澄みだけを回収して二次ガマズミ果汁となし、１／４〜１／６に濃縮された林檎、蜜柑、レモン、アセロラ、グレープフルーツ等その他の何れかのフルーツ果汁、あるいはそれらの濃縮混合フルーツ果汁１に対し、該二次ガマズミ果汁を４の割合で加え、先に加えた水との割合で実質的に１００％に還元するか、あるいは、１／４〜１／６濃縮のフルーツ果汁、あるいは濃縮混合フルーツ果汁１に対し、適量の１００％ガマズミ果汁が添加された二次ガマズミ果汁を４の割合で混合、均質化する工程によるガマズミジュースの製造方法も包含されている。
【００１６】
なお、上述の如く、ガマズミ果汁を搾汁した後の果皮や果肉から抽出された二次ガマズミ果汁を使って、１／４〜１／６に濃縮された林檎、蜜柑、レモン、アセロラ、グレープフルーツその他何れか、あるいはそれらを適宜組み合わせたフルーツ果汁を１００％に還元するようにした構成と同様に、それら濃縮フルーツ果汁に対して、濃縮された適量の野菜汁をミックスしたものとなし、それらに対して二次ガマズミ果汁を加えて１００％のミックスジュースに還元したり、１／４〜１／６に濃縮された野菜汁１に対して、二次ガマズミ果汁を３〜５の割合で混合、均質化して濃縮還元ミックスジュースに製造するようにした製造方法等もこの発明のガマズミジュースの製造方法に包含されるとおり、この発明の二次ガマズミ果汁によって希釈する対象となるところの液体について特に制約がないことは言うまでもないことである。
【００１７】
【関連する発明２】
上記したガマズミジュースの製造方法に関連し、この発明には、以下のとおりの構成を要旨とするガマズミ搾汁装置も包含されており、その構成の要旨は、基本的に次のとおりのものである。
即ち、底面全面に漉網体を張設した枝葉分離兼用果実擦過用容器の下方には、該枝葉分離兼用果実擦過用容器底面外径以上の開口部を有し、擦過済み果実全量を受け止め、貯留可能とする果実回収容器を配したものにする一方、当該枝葉分離兼用果実擦過用容器内には、その漉網体との間に平行状の僅かな隙間を保持したまま、収穫したガマズミを漉網体表面全域に渡って引き摺り廻す回転作動または往復作動を可能にする比較的軟質な素材製の摺動用ブレードを配してなるものとした、前記したこの発明のガマズミジュースの製造方法に使用するガマズミ搾汁装置である。
【００１８】
このガマズミ搾汁装置は、より具体的には、底面全面に縦横１０ｍｍ前後の升目状とした漉網体を張設してなる円筒状の枝葉分離兼用果実擦過用容器の真下には、該枝葉分離兼用果実擦過用容器底面外径以上の開口部を有し、擦過済み果実全量を受け止めて貯留可能にした後、擦過済み果実を収容したままで取り外し可能であって、熟成容器を兼用することができる果実回収容器を配したものにする一方、当該枝葉分離兼用果実擦過用容器内には、その漉網体との間に平行状の僅かな隙間を保持すると共に、同漉網体中心を回転中心とした回転作動を可能にする比較的軟質な素材製の摺動用ブレードを配した構成からなるガマズミ搾汁装置であるということができる。
【００１９】
さらに表現を変えて示すと、底面全面に縦横１０ｍｍ前後の升目状とした漉網体を張設してなる矩形状の枝葉分離兼用果実擦過用容器の真下には、該枝葉分離兼用果実擦過用容器底面外径以上の開口部を有し、擦過済み果実全量を受け止めて貯留可能にした後、擦過済み果実を収容したままで取り外し可能であって、熟成容器を兼用することができる果実回収容器を配したものにする一方、当該枝葉分離兼用果実擦過用容器内には、その漉網体との間に平行状の僅かな隙間を保持すると共に、相対向する二辺間を連続的に往復作動可能にする比較的軟質な素材製の摺動用ブレードを配した構成からなるガマズミ搾汁装置となる。
【００２０】
枝葉分離兼用果実擦過用容器は、ガマズミ果実を一時的に収容し、その底面部漉網体上を引き摺り移動させる際に一粒一粒の果皮に自動的に擦過処理を施すと共に、漉網体を通過して落下する際に、果実に混在する枝葉等の不要物を容器内に止め、極力ガマズミ果実だけを通過、分離してしまう機能を果たすものであり、所定量のガマズミ果実を収容可能な程度の容量を有し、漉網状に形成した底面上を引き摺り回されることによってガマズミ果皮に悉く切り傷を付けてしまうように形成されていなければならず、金属線網、樹脂線網、パンチングメタル等耐蝕性のある素材で、衛生管理がし易く、且つガマズミ果実だけを通過させるに適した孔やスリットを有する漉網状構造からなるものとし、底面、即ち収穫したガマズミを引き摺り回す面は標準的に平面状のものとするが、分離効率上や擦過効率上等といった何等かの理由で中心部を凹面状あるいは凸面状となるようにしたものとすることも勿論可能であり、その際には摺動用ブレードについても、当該底面形状にとの間に僅かな隙間をもって沿いながら回転または往復駆動されるうようにした縁形状のものに形成されている必要があることはいうまでもないことである。
【００２１】
摺動用ブレードは、枝葉分離兼用果実擦過用容器内に収容されたガマズミ果実を漉網状の底面に擦り付け、引き摺り回すように押し付けながら往復もしくは回転移動する機能を果たすものであり、漉網状の底面に対して僅かな隙間をもって平行状に移動可能な構造としなければならず、鉛直状の軸心回りに回転駆動する構造や、水平方向に往復移動する構造を有するものとすべきであって、枝葉分離兼用果実擦過用容器の底面の略全面に渡って移動する駆動機構を設けたものとするのが望ましく、金属板、金属棒、硬質合成樹脂、軟質合成樹脂、合成ゴム等から構成することが可能であり、回転駆動用のハンドルを設け、手動によって作動するようにしたものとすることができる外、効率的にガマズミジュースの搾汁を実施するようにするには、駆動用モータを接続して自動的に駆動する構造によるものとするのが望ましいといえる。
【００２２】
果実回収容器は、枝葉分離兼用果実擦過用容器を通じて落下してくるガマズミ果実の全量を受け止める機能を果たすものであって、枝葉分離兼用果実擦過用容器の底面漉網状部の口径よりも大きな開口部を有するものとするか、あるいは枝葉分離兼用果実擦過用容器の底面漉網状部の口径よりも大きな漏斗を開口部上に配して、落下してくるガマズミ果実の全量を受け止めることができる構造としなければならず、ガマズミ搾汁装置から脱着可能とし、熟成期間中の保存用容器と兼用可能なものとするのが望ましく、収容したガマズミ果実の色や風味等の品質に影響を与えないような素材からなる容器、例えばステンレスやポリプロピレン等の素材からなる食品容器を採用すべきである。
以下では、図面に示すこの発明を代表する実施例と共に、その構造について詳述することとする。
【００２３】
【実施例１】
圃場において施肥、灌水、除草等の土壌管理や適度な剪定、病虫害の防除や結実および成熟期における鳥の食害防止等様々な作業を施して栽培管理したガマズミの木は、５月中旬頃から６月中旬頃の間に花期を迎え、１０月から１２月頃にかけて直径が４〜９ｍｍ前後の多数の赤い実を鈴生りに実らせることから、それら成熟した果実は、そのままガマズミの木にならせたままとしておいて、一旦霜に当ててから収穫するようにするか、さもなくば十分完熟した適当な段階を見計らって収穫してしまい、冷蔵庫の中で少なくとも一晩程度氷点下以下の温度に晒したものとするかして、果実の成熟を高めて糖度を増すと共に、果肉を軟化させたものとし、その後の搾汁工程において効率的且つ良質のガマズミ果汁の搾汁が成し得るようにするのが望ましいといえる。
【００２４】
このようにして収穫したガマズミ果実は、細かな枝葉や埃，残留農薬等を除去してしまうように予め洗浄処理してしまうか、あるいは無農薬栽培によるガマズミ果実であれば必ずしも洗浄工程を要せずして枝葉分離兼用果実擦過用容器に所定量毎に投入し、枝葉等からガマズミ果実を分離した後にそのまま搾汁する工程に移ることが可能であり、何れの場合にも、図１の斜視図に示すガマズミ搾汁装置１を使用することができ、当該ガマズミ搾汁装置１は、矩形枠状のベース枠部２１と該ベース枠部２１との鉛直上方所定高さ位置に略水平状に支持され、平板状の金属網を張設してなる容器支持枠２２、ならびに該容器支持枠２２の上方であって該容器支持枠２２中央上部所定高さ位置まで延伸され、駆動用モータ３１を、その回転軸が鉛直下方を向くよう支持する支持柱部２３とからなる本体フレーム２を有しており、容器支持枠２２上には、上部が開口された円筒形であって底面の全面が縦横１０ｍｍの升目を形成した金属製平板状の漉網体５１からなる枝葉分離兼用果実擦過用容器５が載置され、また、ベース枠部２１上には、該枝葉分離兼用果実擦過用容器５の外径寸法よりも大きな開口部６１を有する果実回収容器６を載置したものとしてある。
【００２５】
そして、該駆動用モータ３１の回転軸には、短円筒状であってその外周面に下方に向けて拡開延伸する複数本の連結杆部３３，３３，……の上端が夫々結合されてなる連結用フランジ３２が脱着自在に連結されると共に、それら複数本の連結杆部３３，３３，……の下端には、横幅２０ｍｍ前後の間隔毎に連結棒を配した柵状のブレード支持枠３４を結合し、同ブレード支持枠３４の下端に添って、枝葉分離兼用果実擦過用容器５漉網体５１との間に１〜１０ｍｍ望ましくは３〜５ｍｍ前後程度の僅かな隙間をもって平行状となる比較的軟質なゴム製の摺動用ブレード４を一体的に装着して回転動作機構３を形成するようにしたものとなっており、図示しない操作スイッチを操作すれば、駆動用モータ３１が回転駆動して枝葉分離兼用果実擦過用容器５漉網体５１上を摺動用ブレード４が所定の速度で自動的に回転駆動するものとなる。
【００２６】
以上のようにして構成されている図１に示すとおりのガマズミ搾汁装置１の枝葉分離兼用果実擦過用容器５内には、収穫したガマズミ果実の３ｋｇ程度を投入し、スイッチ操作して駆動用モータ３１を起動させると、これによって回転駆動される摺動用ブレード４が、ガマズミ果実の一粒一粒を枝葉分離兼用果実擦過用容器５漉網体５１の升目一つ一つに向けて擦り付けるように引き摺り回すこととなり、ガマズミ果実個々が漉網体５１表面に押圧されて一粒毎の果実表皮に擦過処理が施されてしまうようにすると共に、漉網体５１の升目に嵌まり込むようにして順次強制的に通過してしまうこととなり、容器支持枠２２の金属網を通過した擦過処理済みガマズミ果実が、不要な枝葉から分離されて果実回収容器６内に落下、収容されることになる。
【００２７】
果実回収容器６内に収容したガマズミ果実は、凡そ２０日間程度に渡って常温保存するようにして可能な限り熟成度を進め、その間に果汁の自然流出が十分達成される（この工程の程度によって搾汁工程における搾汁量に影響がある。したがって、２０日間程度とした期間は、その搾汁量および味わいを有利にする上で必要な保存期間であって、ガマズミ果実の品質、性状等に左右されてしまうことは既に既述したとおりである。）ようにした後、果汁回収容器６内の全てを公知の各種フィルターを通過させるか、あるいは麻袋に投入する等して強制的に搾汁した後、加熱用容器に移した果汁に９３℃以上３分間以上の加熱殺菌を行い、８５℃以上の温度を保ったまま瓶詰めし、封栓後に８０℃以上２０分間以上の熱湯消毒を行い、その後、冷却して瓶詰の果汁１００％のガマズミジュースを製造するものである。
【００２８】
【実施例２】
収穫したガマズミ果実をガマズミ搾汁装置１に投入し、上述した実施例１と同様に擦過処理を施した全量を果実回収容器６に落下、収容した上、該果実回収容器６毎ガマズミ搾汁装置１から取り出し、そのまま凡そ２０日間に渡って常温保存して熟成した後、果汁回収容器６内の全てを公知の各種フィルターを通過させるか、あるいは麻袋に投入する等して重石または加圧器等を用いて強制的に加圧し、１００％ガマズミ果汁を搾汁する一方、フィルターまたは麻袋内に残った果皮や果肉等を、充分な容量をもつ調理容器に移し、全ての果皮や果肉（約１０ｋｇ）が浸る程度の天然水あるいは蒸溜水等の飲料水を加え、１０分間以上に渡って煮沸殺菌すると共に、ガマズミ果実由来成分を抽出した後、天然和紙製のフィルターで自然濾過することによって滓ガマズミ果汁だけを分離させ、さらに瓶詰装置に移して８５℃以上の温度を保ったまま速やかに瓶詰を行い、封栓後に２０分間以上に渡って８０℃以上の加熱消毒を施し、その後静置させた状態で自然冷却し、所定期間冷蔵保存した後、開栓して瓶の下部に沈殿したオリを分離するよう上澄みだけを回収して二次ガマズミ果汁とする。
【００２９】
このようにして造り出した二次ガマズミ果汁に適量の水を加え，その全量が７２リットルとなるようにし、この二次ガマズミ果汁水（７２リットル）の割合４に対し、１／５濃縮林檎果汁（１８リットル）の混合割合を１とすることによって１００％に還元し、二次ガマズミ果汁水と濃縮林檎果汁との濃縮還元ミックスジュース（９０リットル）を製造する。なお、この処理は、全ての果皮や果肉（約１０ｋｇ）に天然水あるいは蒸溜水等の飲料水を加える段階に、蒸発分を配慮して仕上がりで二次ガマズミ果汁水が７２リットルとなる７２リットルプラスアルファーの飲料水を加えるようにしても同様の二次ガマズミ果汁水を得ることができる。
【００３０】
また、こうした二次ガマズミ果汁水と濃縮林檎果汁とからなるミックスジュースの製造過程で、二次ガマズミ果汁に適量の水を加える段階において、１００％ガマズミ果汁の適量（７２０ミリリットル程度）を加えて二次ガマズミ果汁水の全量を７２リットルとするよう製造することが可能である外、さらにまた、１００％ガマズミ果汁を搾汁して残った果皮や果肉を調理容器に移した段階において、果皮や果肉が浸る程度ではなく、その後にミックスする１／５濃縮林檎果汁の還元に必要とされる水分量を含む全量の水を一括して加えてしまい、該二次ガマズミ果汁水の割合を４とし、１／５濃縮林檎果汁の混合割合を１とするようミックスし、最終的に１００％に還元された濃縮還元ミックスジュースを造る製造工程を経ることも可能である。なお、この実施例では濃縮林檎果汁によるものとしたが、その他の濃縮果汁による場合であっても略同様であり、さらに幾つかの種類の異なる濃縮果汁を、求める味わいに応じて適宜組み合わせて採用することができることも、既述したとおりである。
【００３１】
【作用】
以上のとおりの構成からなるこの発明のガマズミジュースの製造方法は、前述した工程を経ることにより、添加剤を一切含まない１００％純粋なガマズミジュースを製造可能とするものであり、この製造方法によって得られるガマズミジュースは、表１に示すように、分析試験項目として表示される代表的な栄養成分を豊富に含有していることが確認された上、未だその成分の確認はなされていないものの、実験結果では、このガマズミジュースを一方のラットにだけ与え、他方のラットには通常の飲料水を与え、ストレスによって胃壁にできる潰瘍の大きさを比較する実験を二週間に渡って行ったところ、ガマズミジュースを与えたラットの潰瘍は、飲料水を与えたラットに比較して５分の１程度に軽減されるという事実が得られており、潰瘍は、ストレスによって体内に発生した活性酸素が脂肪を酸化させることによって起こるとされており、その症状を抑制または阻止していると予想されることから、ガマズミジュースは、抗酸化活性を有するいる化合物として既に知られている林檎等に含まれるポリフェノールや緑茶のカテキンに相当するか、それ以上の抗酸化活性作用を有する有効成分が含まれているということが、この実験によって既に証明されている言える。
【００３２】
【表１】

【００３３】
また、この発明のガマズミジュースの製造方法は、１００％ガマズミジュースをそのまま利用するだけではなく、それらを搾汁した後のフィルターまたは麻袋内に残った果皮や果肉等から得られた二次ガマズミ果汁水の割合を４とし、１／５濃縮林檎果汁の混合割合を１とするようミックスし、最終的に１００％に還元する製造工程を経て濃縮還元ミックスジュースを製造可能とするものであり、１００％のガマズミジュースを搾汁した後の果皮や果肉内に未だ溶出せずに残されている栄養成分を抽出してガマズミ果実の有効成分を余すところなく獲得し、成分抽出に用いたガマズミ由来成分を含む水分諸共濃縮林檎果汁の還元に用いることにより、二次ガマズミ果汁と濃縮林檎果汁との栄養素および風味とを互いに融合させた濃縮還元ミックスジュースを製造することを可能とするものであり、それに含有される代表的な栄養成分は、表２に示されるように、各分析試験項目において特有の数値を示すものとなっている。
【００３４】
【表２】

【００３５】
さらに、この発明に包含されるガマズミ搾汁装置１は、枝葉分離兼用果実擦過用容器５に所定量のガマズミ果実を収容し、漉網体５１に平行状の僅かな隙間をもって配置された摺動用ブレード４を駆動用モータ３１によって回転駆動させるようにしたことから、収穫後の一粒一粒のガマズミ果実に、常温下での搾汁処理および熟成に最適な擦過処理を素早く、しかも自動的に施すことが可能となり、この工程の後、大量のガマズミ果実は、凡そ２０日間程度の常温保存過程を経ることにより、その後の搾汁工程での搾汁量を最大限有利なものとなるように導くことができると共に、風味にも極めて好都合となる熟成度を高めることができることとなり、擦過処理および常温保存を施していないガマズミ果実によってでは得ることのできなかった色や風味、味わいを造り出すことを可能になると共に、効率的な搾汁の実施も可能になる。
【００３６】
【効果】
以上のとおり、この発明のガマズミジュースの製造方法によれば、収穫したままのガマズミ果実に何等の前処理を施さないままで搾汁したガマズミジュースが、無添加のままでは到底美味しい１００％ジュースとして楽しむことができず、砂糖類等の添加による味付けが不可欠になってしまうのに対し、充分に成熟して甘みが増したガマズミ果実を収穫した上、一旦霜に会わせるか、それに相当する温度処理を施してから、その一粒一粒に擦過処理を施した後、略２０日程度の適宜期間に渡って常温保存したものとして熟成度を増すと共に、搾汁条件を有利にして搾汁するようにしたことにより、これまで無添加では不可能とされてきたガマズミ果実特有の酸味を和らげ、まろやかな味わいに変化させ、大人から子供までがその奥深い美味しさを楽しむことができる無添加の１００％ガマズミジュースを製造可能とし、糖分を控えている人や、添加物を好まない多くの人々が安心して愛飲でき、しかも美しいルビー色をして食指を誘う好ましい飲料としてのガマズミジュースを極めて安定且つ効率的、経済的に製造することが可能となり得るようにすると共に、実験で既に証明されているように、近年、注目を集めている抗酸化活性作用を備えた健康飲料としても有効なジュースの提供が実現可能になるという秀れた特徴が得られるものである。
【００３７】
また、この発明のガマズミジュースの製造方法には、上述のようにしてガマズミ果実からガマズミ果汁を搾汁した後の果皮や果肉中に含まれる栄養成分を所定量の水に浸して煮沸することによって抽出し、このガマズミ果実由来成分を含む水を、濃縮フルーツ果汁の還元に用いることにより、１００％濃縮還元のミックスジュースを製造することも可能とするものであり、得られたミックスジュースには、長年に渡って人々に慣れ親しまれてきた主原料のフルーツ果汁の風味に加え、ガマズミ果汁成分が新鮮な味覚や色合いを与えるものとなり、従来に無い新しい味覚を実現化することができる上、ガマズミ果実由来成分による健康増進が期待できるという秀れた効果を発揮することができることになる。
【００３８】
さらに、上記したこの発明のガマズミジュース用のガマズミ搾汁装置によれば、収穫段階で一旦霜に会わせるか、それに匹敵する温度処理をした後の一粒一粒のガマズミ果実に常温下で所要期間に渡って保存するようにして、搾汁と風味付けにに最適な擦過、処理を施すという、画期的な処理工程を格段に効率化することが可能となり、手作業によれば、作業工数が嵩んで製造コストの高騰を招いてしまい兼ねないものが一挙に解消され、大量のガマズミ果実であっても、２〜３ｋｇ程度を２〜３分程度の効率で全てのガマズミ果実に略均等な擦過処理を施すことができるようにするという極めて実用的な効果が得られるようになると共に、枝葉分離兼用果実擦過用容器の漉網体を通じて落下されたガマズミ果実の全量を収容した果実回収容器は、その後に続く常温保存用の容器として装置本体から取り外し、使用することができるので、衛生管理上からも確実且つ容易である上、収穫期における連続的な擦過処理作業にも転用可能とすることから、大幅な作業工数の削減と作業効率の向上とを実現可能にするという大きな特徴が発揮されるものとなる。
【００３９】
特に、実施例に説明したガマズミジュースの製造方法、およびそれ用のガマズミ搾汁装置１は、上記した特徴に加え、製造工程が比較的実施し易く、衛生的で高品質のガマズミジュースおよびミックスジュースを確実且つ効率的に提供可能にし得ることになって、誰でも比較的安価且つ安定的に摂取することができるようになるという利点が得られると共に、そのための製造装置も簡潔な構造のものとなっており、有効なガマズミジュースおよびミックスジュースを比較的安価且つ安定的に提供するという効果の実現を確固たるものにするという秀れた特徴を奏するものとなる。
【００４０】
また、ガマズミジュースを搾汁した後に残るガマズミ果実の果皮や果肉を所定量の水に浸して沸騰させ果皮や果肉中に残された栄養成分を抽出し、このガマズミ果実由来成分を含む水を用いて１／５濃縮林檎果汁を５倍に還元することにより、１００％濃縮還元のミックスジュースを製造するようにしたことから、秀れた果実として脚光を浴びつつあるガマズミ果実を無駄なく有効に活用することができるようにするものであり、これまで１００％林檎ジュースというだけでは、既に同様の多数の商品が市場に溢れているため、新たな市場の開拓が非常に困難になっている実情下にあって、ガマズミ果実の有する有効成分としての抗酸化活性作用を取り入れた新たな付加価値のある秀れた健康飲料としての地位を獲得することができることとなり、従前まで市場に供給されていた他のジュースとの差別化を図る決め手となり、林檎ジュースを始めとするその他各種ジュースの市場拡大に大いに役立つものとなる。
【００４１】
叙述の如く、この発明のガマズミジュースの製造方法、およびそれを使用したガマズミ搾汁装置は、その新規な構成によって所期の目的を遍く達成可能とするものであり、１００％ジュースならびにミックスジュースの製造も比較的容易で、従前までの甘味料を多様する製造に比較し、遥かに経済的なものとすることができる上、簡潔な構造のガマズミ搾汁装置を使用することにより、製造作業の効率自体も大幅に高めることができることから、製造コストの削減を図り、高品質の安全なジュースの安定且つ安価な提供を確実に達成可能にし、多くの人々にとって、味わいが深く、健康管理にも役立つガマズミジュースを継続して摂取可能にすることができるようにすることから、趣向品としては固よりのこと、健康飲料としても確実に認知されると共に、新たな農産品の一つとしてガマズミ栽培が農家に取り入れられて農業の活性化にも繋がり、さらには果実汁生産に関連する食品業界からも新たな飲料としての高い評価が得られることとなり、広範に渡って利用、普及していくものになると予想される。
【図面の簡単な説明】
図面は、この発明のガマズミ搾汁装置の技術的思想を具現化した代表的な実施例を示すものである。
【図１】ガマズミ搾汁装置の構造を示す斜視図である。
【符号の説明】
１ガマズミ搾汁装置１
２本体フレーム
２１同ベース枠部
２２同容器支持枠
２３同支持柱部
３回転動作機構
３１同駆動用モータ
３２同連結用フランジ
３３同連結杆部
４摺動用ブレード
５枝葉分離兼用果実擦過用容器
５１同漉網体
６果実回収容器
６１同開口部[0001]
OBJECT OF THE INVENTION
The present invention relates to a technology for producing a juice for beverage using a fruit collected from a natural fruit tree or a fruit tree cultivated in a field, and in particular, a honeysuckle family that has not been used for beverages until now. A method for producing a new viburnum juice that has been squeezed from a viburnum fruit belonging to the genus Viburnum or that has been squeezed, and a viburnum squeezing device that has a novel structure used for the method. Is.
[0002]
[Prior art]
In Japan, the harvest of wild plants begins at the beginning of spring and early summer, and at the turn of the season from early autumn to early winter. Wild vegetable enthusiasts compete to satoyama, blessings from wild plants and other mountains that have reached the season, For example, in the spring we harvest wild vegetables such as mainspring, cod buds, bracken, and kogomi, and in autumn, harvest wild vegetables such as matsutake mushrooms, shimeji mushrooms, sea cucumbers, and other fruits, such as chestnuts, akebi, yam, and wild boar. Will enjoy the taste of the season, but among those fruits, especially in the case of viburnum (deciduous shrub of the genus Rhododidae), the red azuki bean size that looks bright in the early winter around 11 to December Although it is one of the most prominent fruits with a lot of fruit, it has little pulp and strong acidity, so it is not worth it as a fruit to eat as it is, and it is precious and harvested by a limited number of people. Most of them are soaked in shochu, brandy, white liquor, etc. and transformed into ruby-colored fruit liquor, so that you can taste the extract and the natural acidity dissolved in alcohol, The reality is that it is used only for mixing small amounts of colors and the like.
[0003]
However, this viburnum fruit, which is not necessarily suitable as a fruit for raw consumption, is also notable for its rare value that it has never been put on a commercial basis so far. In addition to being evaluated, its favorable effects such as its effectiveness as a natural food, especially its antioxidative activity (ulcer control function) has been reviewed, and its usefulness has been reviewed. At the Yamazato area, attempts have been made to actively cultivate in the field, and for these horticultural farmers, how can these perishable fruits be used effectively and penetrate the market for the time being. Viburnum fruit juice, which has become an important issue and can easily be thought of as one of its means of use, is simply squeezed by conventional techniques. The only thing that can be enjoyed is the wild sourness that comes from its unique sourness, and it can only be enjoyed by adults and children. If so, secondary and tertiary processing such as adding a large amount of sugar and fructose is required, and it will not be put on the profit base, and as a result, the commercial value as a natural food will be lost. As a result, the road from trial production to commercialization has been cut off.
[0004]
Therefore, this invention is one of those who live near the mountain village and engage in harvesting and processing various wild vegetables and fruits, and also in the location conditions that abundant viburnum resources can be witnessed in the familiar mountain village. Because he is one of the blessed people, he has strong doubts about the above situation, and judges whether it is impossible to produce natural viburnum juice that is 100% free of fruit juice and has a taste familiar to many people. As a result of the rapid development and research and repeated trials and errors over many years, and many trials and experiments, this time, finally, a new method for producing viburnum juice and a new structure using it. The viburnum squeezing apparatus has been successfully realized, and hereinafter, the configuration thereof will be described in detail together with an embodiment representing the present invention shown in the drawings.
[0005]
[Structure of the invention]
As clearly understood from the embodiments representing the present invention shown in the drawings, the viburnum juice production method of the present invention basically comprises the following constitution.
That is, after rubbing and collecting harvested viburnum fruit, it is stored at room temperature so that it matures for about 20 days in a container as appropriate, and then all of the fruit collection container is passed through various filters or put into a hemp bag. The fruit juice that has been squeezed and transferred to a heating container is sterilized by heating at 93 ° C or higher for 3 minutes or longer, bottled while maintaining a temperature of 85 ° C or higher, and hot water at 80 ° C or higher for 20 minutes or longer after sealing. This is a method for producing a viburnum juice having a configuration in which it is sterilized and then cooled to be bottled juice.
[0006]
A method for producing a viburnum juice having this basic configuration is shown as a more specific configuration. After rubbing and recovering harvested viburnum fruits after ripening in the cultivation area, it is appropriately stored in a container for about 20 days. The fruit juice is stored at room temperature so that it matures over a long period of time, and then the whole juice collection container is passed through various filters or put into a hemp sachet, etc. Sterilized by heating for more than a minute, bottled while maintaining a temperature of 85 ° C or higher, sterilized in hot water at 80 ° C or higher for 20 minutes or more after sealing, and then cooled to be bottled juice. It can be said that it is a manufacturing method.
[0007]
In the method for producing viburnum juice of the present invention based on the configuration as described above, after ripeness in the cultivation area, the viburnum fruit harvested after being left standing as it was and exposed to frost at least once was scraped and collected. Then, after storing at room temperature so that it matures for about 20 days in a container as appropriate, the whole juice collection container passes through various filters or is put into a hemp sachet to squeeze the juice. The fruit juice transferred to is sterilized by heating at 93 ° C or more for 3 minutes or more, bottled while maintaining a temperature of 85 ° C or more, sterilized with hot water at 80 ° C or more for 20 minutes or more after sealing, and then cooled and bottled. A method for producing a viburnum juice, whose composition is a juice, is included.
[0008]
Similarly, after harvesting after ripening in the cultivation area, and harvesting and collecting viburnum fruits stored at or below freezing at least overnight, they are stored at room temperature so that they are aged for approximately 20 days in a container, and then juice The juice inside the collection container is squeezed by passing through various filters or put into a hemp sack, etc., and the fruit juice transferred to the heating container is sterilized by heating at 93 ° C. or more for 3 minutes or more to a temperature of 85 ° C. or more. A method for producing viburnum juice is also included, in which the bottle is bottled while keeping the bottle in place, sterilized with hot water at 80 ° C. for 20 minutes or more after sealing, and then cooled to be bottled juice.
[0009]
Viburnum is a deciduous tree that belongs to the genus Violet family Viburnum represented by Miyayama Viburnum, Kobanano Viburnum, Kimo Viburnum, etc. After they are fully matured, they are left as trees and exposed to frost at least once or harvested before being exposed to frost and exposed to temperatures below freezing at least overnight. If it is adopted as, the maturation of the fruit is increased, the sugar content is increased, the pulp is softened, and it is very convenient for the subsequent squeezing process, which is desirable.
[0010]
Viburnum collected and harvested in a state that is advantageous for squeezing as much as possible as described above is not necessarily separated into individual viburnum fruits, but a large number of fruits still on the twigs Or in a non-homogeneous form that does not make any use for juicing juice other than viburnum fruits, such as those with stems left, those with all berries removed and mixed only with branches and leaves Therefore, as a pretreatment for entering the squeezing process, it is necessary to select only viburnum fruits from them, but means for separating viburnum fruits from twigs is, for example, on a flat plate or a wire mesh. Although it is possible to apply vibrations or knock down on them, it should be routed while pressing on a perforated plate or wire mesh that has many passage holes that are slightly larger than the maximum diameter of the viburnum fruit. It is the simplest and most effective to process, and in this routing process, it is possible to positively scratch the viburnum fruit epidermis, making it possible to improve the efficiency of the subsequent squeezing process. It can be said that it is most desirable to carry out the viburnum fruit sorting process also as this rubbing process. However, the present invention is not limited to the pretreatment that always uses both the rubbing treatment and the sorting and collecting treatment, and it goes without saying that the treatment is carried out as separate steps.
Needless to say, in order to obtain a juice having a change, it is possible to make use of the acidity before maturation, the sweetness of ripeness, etc. by appropriately shifting the harvest period.
[0011]
After rubbing the cuts of the harvested viburnum fruit skin, the viburnum fruits are once stored at room temperature for about 20 days to promote ripening as much as possible. It should be fully achieved, and the amount of squeezing in the squeezing process has a considerable influence on the squeezing process. Therefore, a period of about 20 days makes the squeezed amount advantageous. It is a necessary storage period above, and is not necessarily restricted to a period of 20 days, and it goes without saying that it depends on the quality and properties of viburnum fruits. The period of time includes all the storage periods that are advantageous for increasing the amount of squeezed juice.
[0012]
In addition, this room temperature preservation treatment process advances the ripening degree of viburnum fruits and also affects the quality of juice after squeezing, so in addition to consideration for the amount of squeezed juice, detection of sugar content It is also necessary to adjust the aging period appropriately based on the detection of acidity, etc., and the room temperature of the storage location cannot be kept optimal for adjusting the aging period considering these requirements In this case, it is needless to say that the storage period can be appropriately adjusted according to the change in temperature. On the contrary, storage temperature and ripening period are almost constant regardless of sugar and acidity, and of course it can be used to produce juice with a special taste that takes advantage of the fruit quality and climate of each year. It is.
[0013]
[Related Invention 1]
The present invention also includes a method for producing a viburnum juice having the following configuration, which is related to the method for producing a viburnum juice having the above-described configuration that forms the basis of the present invention.
In other words, the viburnum fruit is collected by simultaneously dragging the viburnum on the culm and separating the branches and leaves, and simultaneously carrying out a rubbing process that cuts the fruit epidermis during the sliding process. After being stored at room temperature for aging for about 20 days in the container, the whole juice collection container is squeezed by passing it through various filters, or by putting it in a hemp bag, etc., and turning it into 100% viburnum juice, After transferring the skin and flesh left on the filter and hemp bag to an appropriate container, add an appropriate amount of water so that it can be soaked, boil for 10 minutes or more, and heat and sterilize it. Then, let alone natural viburnum juice be separated or bottled while maintaining a temperature of 85 ° C or higher. After sealing, sterilize with hot water at 80 ° C or higher for 20 minutes or longer. After that, let stand for a predetermined period, store in a refrigerated state and precipitate the oli in the lower part of the bottle, then collect only the supernatant to make secondary viburnum juice, condensed to 1/4 to 1/6 apple, mandarin orange , Lemon, acerola, grapefruit, or any other fruit juice, or mixed fruit juice 1 to which a suitable amount of water is added to the secondary viburnum juice at a ratio of 3 to 5 to 100% Reduced or concentrated fruit juice from 1/4 to 1/6, or mixed fruit juice 1 to which a suitable amount of water and 100% viburnum juice was added to secondary viburnum juice 3 This is a method for producing viburnum juice, which is mixed and homogenized at a ratio of ˜5 to obtain a concentrated reduced mixed juice.
[0014]
If the production method of viburnum juice to be this concentrated and reduced mixed juice is shown in a more specific configuration, the harvested viburnum is dragged on the culm and separated from the leaves and fruits, and the sliding process In parallel with the rubbing process that cuts the skin of the fruit skin, the viburnum fruits are collected and stored at room temperature in an appropriate container for aging for about 20 days. Squeeze or pass into 100% viburnum fruit juice by putting it in a hemp bag, etc., while transferring the skin and flesh left on the filter and hemp bag to an appropriate container and soaking it in an appropriate amount of water And boil for more than 10 minutes and heat sterilize, then pass through various filters, or put in a hemp bag and let it filter naturally, The bottle is bottled while maintaining a temperature of 85 ° C or higher. After sealing, sterilize with hot water at 80 ° C or higher for 20 minutes or longer, and then leave it to stand for a predetermined period and store in a cool place. Only the supernatant is collected after precipitation and is made into secondary viburnum fruit juice. The ratio of 3 to 5 is obtained by adding an appropriate amount of water to the secondary viburnum fruit juice to 1/4 to 1/6 concentrated apple fruit juice 1. 3 to 5 by adding an appropriate amount of water and an appropriate amount of 100% viburnum juice to the secondary viburnum juice for 1 to 4 to 1/6 concentrated apple juice 1 It can be said that this is a method for producing a viburnum juice that is mixed and homogenized into a concentrated and reduced mixed juice.
[0015]
In addition, the harvested viburnum is dragged on the reed net to separate the leaves and fruits, and the rubbing fruit is collected in parallel with the rubbing process that cuts the fruit epidermis during the sliding process. After storage at room temperature so that it matures for about 20 days in a container as appropriate, the whole fruit collection container is squeezed by passing it through various filters or by putting it in a hemp sachet and turning it into 100% viburnum juice. On the other hand, after transferring the skin, flesh, etc. left on the filter or hemp bag to an appropriate container, add all the necessary water, boil for more than 10 minutes and heat sterilize, then pass through various filters Or put it in a hemp bag and let it filter naturally to separate only the viburnum viburnum juice, bottling it while maintaining the temperature above 85 ° C, and after sealing it at 80 ° C or higher, 20 After sterilizing with hot water for more than a period of time, leave it for a predetermined period, keep it refrigerated and let the sediment settle at the bottom of the bottle, collect only the supernatant, and make it a secondary viburnum juice, 1/4 to 1/6 Add the secondary viburnum juice to the concentrated apple juice, tangerine, lemon, acerola, grapefruit or any other fruit juice, or their concentrated mixed fruit juice 1 at a ratio of 4 The secondary viburnum juice is reduced to substantially 100% at a ratio of 1/4 to 1/6 concentrated fruit juice or concentrated mixed fruit juice 1 with an appropriate amount of 100% viburnum juice added. A method for producing viburnum juice by mixing and homogenizing at a ratio of 4 is also included.
[0016]
In addition, as described above, apple, mandarin orange, lemon, acerola, grapefruit, etc. concentrated to 1/4 to 1/6 using secondary viburnum juice extracted from fruit skin and flesh after squeezing viburnum juice In the same manner as the structure in which any or a combination of the fruit juices is appropriately reduced to 100%, the concentrated fruit juices are mixed with an appropriate amount of concentrated vegetable juices. Add secondary viburnum juice to reduce it to 100% mixed juice, or mix the secondary viburnum juice in a ratio of 3-5 to vegetable juice 1 concentrated to 1/4 to 1/6. The concentrated vitrified juice is produced by the secondary viburnum juice of the present invention as included in the method of producing the viburnum juice of the present invention. No particular limitation for the liquid at which a target that it is needless to say.
[0017]
[Related invention 2]
In relation to the above-described method for producing viburnum juice, the present invention also includes a viburnum squeezing device having the following configuration as a gist. The gist of the configuration is basically as follows. is there.
That is, under the branch and leaf separation combined fruit rubbing container with a cocoon net stretched over the entire bottom surface, the branch and leaf separation combined fruit rubbing container has an opening that is equal to or larger than the bottom outer diameter and receives the entire amount of scraped fruit. While the fruit collection container that can be stored is arranged, the harvested viburnum is kept in the branch-and-leaf separation and fruit rubbing container while maintaining a slight parallel gap between the fruit and the net. Used in the above-described method of manufacturing viburnum juice according to the present invention, wherein a sliding blade made of a relatively soft material that enables rotational operation or reciprocation operation that drags over the entire surface of the cocoon body is arranged. It is a viburnum squeezing device.
[0018]
More specifically, this viburnum squeezing apparatus has a cylindrical leaf and leaf separation / use fruit rubbing container formed by stretching a mesh net having a mesh shape of about 10 mm in length and width on the entire bottom surface. It has an opening that is larger than the outer diameter of the bottom surface of the separating and mixing fruit rubbing container, accepts the entire amount of rubbing fruit and makes it possible to store it, then it can be removed while containing the rubbing fruit and also used as an aging container In addition, the fruit-removal container for both foliage separation and separation is maintained with a slight parallel gap between it and the center of the same net. 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 around the rotation center is arranged.
[0019]
Further expressed in a different manner, a rectangular leaf-and-leaf separating and combined fruit rubbing container formed by stretching a grid having a mesh shape of about 10 mm in length and width on the entire bottom surface is used for rubbing the leaves and leaves that are also used for separating leaves and leaves. A fruit recovery container that has an opening larger than the outer diameter of the bottom surface of the container, can receive and store the entire amount of rubbed fruit, can be removed while containing the rubbed fruit, and can also be used as an aging container On the other hand, in the container for rubbing and separating fruits used for separating leaves and leaves, a slight parallel gap is maintained between the container and the reed net, and the two opposite sides are continuously reciprocated. A viburnum squeezing device having a configuration in which a sliding blade made of a relatively soft material that can be operated is arranged.
[0020]
The branch-and-leaf separation and fruit rubbing container temporarily stores viburnum fruits, and when it is dragged and moved on the bottom part of the persimmon net, the pericarp of each grain is automatically abraded, and the persimmon net body When dropping through the tub, unnecessary substances such as branches and leaves mixed in the fruit are stopped in the container, and only the viburnum fruit is passed and separated as much as possible, and a predetermined amount of viburnum fruit can be accommodated. It must have a certain capacity, and must be formed so as to scratch the viburnum skin by being dragged on the bottom surface formed in a mesh shape, such as a metal wire mesh, a resin wire mesh, punching Corrosion-resistant material such as metal, which is hygienic and easy to control, and has a net-like structure with holes and slits that are suitable for passing only viburnum fruits. The bottom, that is, harvested viburnum is dragged around. Is normally flat, but it is of course possible to make the central part concave or convex for some reason, such as separation efficiency or scratching efficiency. Of course, the sliding blade also needs to be formed in an edge shape that can be driven to rotate or reciprocate with a slight gap between the blade shape and the bottom surface shape. It is not.
[0021]
The sliding blade serves to reciprocate or rotate the viburnum fruit contained in the branch / leaf separation combined fruit rubbing container against the bottom surface of the cocoon net and push it to drag it. On the other hand, the structure should be movable in parallel with a slight gap, and should have a structure that rotates around a vertical axis and a structure that reciprocates horizontally. It is desirable to provide a drive mechanism that moves over almost the entire bottom surface of the separating and fruit-scraping container, and it may be composed of a metal plate, a metal bar, a hard synthetic resin, a soft synthetic resin, a synthetic rubber, or the like. It is possible to provide a handle for rotation drive and to be operated manually, so as to efficiently squeeze viburnum juice , It can be said that to be due to the structure for automatically driven by connecting the driving motor is desirable.
[0022]
The fruit collection container serves to receive the entire amount of viburnum fruit that falls through the branch / leaf separation combined fruit rubbing container, and has an opening larger than the diameter of the bottom cocoon-like part of the branch / leaf separation combined fruit rubbing container. Or a funnel that is larger than the diameter of the bottom cocoon-shaped portion of the container for scrubbing for separating leaves and leaves is arranged on the opening so that the whole amount of falling viburnum can be received. It must be removable from the viburnum squeezing device, and should preferably be used as a storage container during the ripening period, so that it does not affect the quality of the stored viburnum fruit such as color and flavor. A container made of a material such as a food container made of a material such as stainless steel or polypropylene should be adopted.
In the following, the structure of the present invention will be described in detail together with an embodiment representative of the present invention shown in the drawings.
[0023]
[Example 1]
Viburnum trees that have been cultivated and managed by various operations such as soil management such as fertilization, irrigation and weeding, proper pruning, pest control and fruiting, and prevention of bird damage during the maturity period have been around since mid-May. The flowering season begins around the middle of the month, and from October to December, many red berries with a diameter of around 4-9mm grow on the bells, so these matured fruits can be used as viburnum trees. Leave it in the frost and then harvest it, or otherwise harvest it at the appropriate stage when it is fully ripe and expose it to temperatures below freezing at least overnight in the refrigerator. As if to increase fruit maturity and increase sugar content, soften the pulp so that the juice can be squeezed efficiently and with good quality viburnum juice in the subsequent squeezing process. of It can be said to be desirable.
[0024]
The harvested viburnum is either pre-washed to remove fine branches, dust, residual pesticides, etc., or a viburnum-free viburnum fruit does not necessarily require a washing process. Therefore, it is possible to put it into a container for rubbing both leaves and leaves for separation, and to move to the process of squeezing the viburnum fruit after separating the viburnum from the branches and leaves. In each case, the perspective view of FIG. The viburnum squeezing device 1 shown in the figure can be used, and the viburnum squeezing device 1 is substantially horizontally positioned at a predetermined height position vertically above the rectangular frame-shaped base frame portion 21 and the base frame portion 21. A container support frame 22 supported by a flat metal mesh, and the container support frame 22 is extended to a predetermined height position above the container support frame 22 and at the upper center of the container support frame 22. , Its rotation axis is vertical The main body frame 2 is formed of a support column portion 23 that is supported so as to face in the direction. On the container support frame 22, a cell having a cylindrical shape with an open top and a bottom surface of 10 mm in length and width is formed. The branch / leaf separation / use fruit rubbing container 5 made of the flat metal net 51 made of metal is placed, and on the base frame portion 21, the outer diameter of the branch / leaf separation / use fruit rubbing container 5 is larger. The fruit collection container 6 having a large opening 61 is placed.
[0025]
The upper end of a plurality of connecting

collars

33, 33,... Each having a short cylindrical shape and expanding and extending downward is coupled to the rotating shaft of the drive motor 31. The connecting flange 32 is detachably connected, and at the lower ends of the plurality of connecting

collars

33, 33,..., A fence-like blade support frame is provided with connecting rods at intervals of about 20 mm in width. 34, and along the lower end of the blade support frame 34, it is parallel with a slight gap of about 1 to 10 mm, preferably about 3 to 5 mm, between the branch and leaf separation and fruit rubbing container 5 and the net 51. A relatively soft rubber sliding blade 4 is integrally attached to form the rotary operation mechanism 3. When a not-shown operation switch is operated, the drive motor 31 rotates. Drive and rub the fruit The use container 5 漉網 member upper 51 sliding blade 4 is intended to drive automatically rotate at a predetermined speed.
[0026]
About 3 kg of harvested viburnum fruit is put into the branch-and-leaf separation and fruit rubbing container 5 of the viburnum squeezing device 1 as shown in FIG. When the motor 31 is activated, the sliding blade 4 that is rotationally driven by the motor 31 rubs each grain of viburnum toward the individual meshes of the branch leaf separation and fruit scraping container 5 漉 net 51. Each viburnum fruit is pressed against the surface of the persimmon net body 51 and the fruit skin of each grain is subjected to a rubbing process, and is sequentially fitted so as to fit into the mesh of the persimmon net body 51. The rubbing-treated viburnum fruit that has passed through the metal net of the container support frame 22 is separated from unnecessary branches and leaves and stored in the fruit collection container 6. It made.
[0027]
The viburnum fruit contained in the fruit collection container 6 is kept at room temperature for about 20 days to advance the ripening degree as much as possible, and during that time, the fruit juice is naturally drained sufficiently (depending on the degree of this process) Therefore, the squeezing process has an effect on the squeezing amount, so the period of about 20 days is a storage period necessary to make the squeezing amount and taste advantageous, and it affects the quality and properties of viburnum fruit. As described above, it has been influenced by the above.) After that, all the inside of the fruit collection container 6 is passed through various known filters or forcedly poured into a hemp bag. After that, the fruit juice transferred to a heating container is sterilized by heating at 93 ° C. or more for 3 minutes or more, bottled while maintaining a temperature of 85 ° C. or more, and after sealing, hot water disinfection is carried out at 80 ° C. or more for 20 minutes or more. afterwards, Retirement to is to produce Viburnum juice 100% juice bottled.
[0028]
[Example 2]
The harvested viburnum fruit is put into the viburnum squeezing device 1, and the entire amount subjected to the rubbing treatment in the same manner as in Example 1 described above is dropped and accommodated in the fruit collecting container 6. After taking out from 1 and storing and aging for about 20 days as it is, all of the juice collection container 6 is passed through various known filters, or put into a hemp bag, etc. Press forcibly and squeeze 100% viburnum juice while transferring the peel and flesh remaining in the filter or hemp bag to a cooking container with sufficient capacity, and all the peel and flesh (about 10 kg) Add natural water or distilled water to the extent that it soaks, sterilize by boiling for more than 10 minutes, extract components from viburnum fruits, and then filter naturally with natural Japanese paper filters To separate only the viburnum fruit juice, and further to the bottling device, quickly bottled while maintaining the temperature of 85 ℃ or more, after heating and disinfecting at 80 ℃ or more over 20 minutes, After naturally cooling in a standing state and refrigerated for a predetermined period of time, it is opened and only the supernatant is recovered so as to separate the sediment that has settled at the bottom of the bottle to obtain secondary viburnum juice.
[0029]
Appropriate amount of water is added to the secondary viburnum juice thus prepared so that the total amount becomes 72 liters, and the ratio 4 of this secondary viburnum juice water (72 liters) is 1/5 concentrated apple juice ( 18 liters) is reduced to 100% by setting the mixing ratio to 1, and concentrated reduced mixed juice (90 liters) of secondary viburnum juice water and concentrated apple juice is produced. In this process, 72 liters of secondary viburnum juice water becomes 72 liters in the finished stage in consideration of evaporation at the stage of adding drinking water such as natural water or distilled water to all skins and flesh (about 10 kg). The same secondary viburnum juice water can be obtained even if plus alpha drinking water is added.
[0030]
In addition, in the process of producing a mixed juice composed of such secondary viburnum juice and concentrated apple juice, in the stage of adding an appropriate amount of water to the secondary viburnum juice, an appropriate amount of about 100% viburnum juice (about 720 ml) is added. In addition to being able to produce a total of 72 liters of viburnum juice water, in addition, in the stage where 100% viburnum juice is squeezed and the remaining peel and flesh are transferred to a cooking container, the peel and flesh The total amount of water including the amount of water required for the reduction of 1/5 concentrated apple juice to be mixed afterwards is added all at once, and the ratio of the secondary viburnum juice water is 4, It is also possible to go through a manufacturing process that mixes the mixture ratio of 1/5 concentrated apple fruit juice to 1 and finally makes concentrated reduced mixed juice reduced to 100% That. In this example, the concentrated apple juice was used, but the same was true for other concentrated juices, and several types of different concentrated juices were used in combination as appropriate according to the desired taste. As already mentioned, what can be done.
[0031]
[Action]
The viburnum juice production method of the present invention having the above-described configuration enables production of 100% pure viburnum juice containing no additives through the above-described steps. As shown in Table 1, the resulting viburnum juice was confirmed to contain abundant representative nutritional ingredients that are displayed as analytical test items, but the ingredients have not yet been confirmed, In the experimental results, this viburnum 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 the ulcers formed in the stomach wall due to stress. The fact that ulcers in rats fed viburnum juice is reduced to about 1/5 compared to rats fed drinking water, Viburnum juice has antioxidative activity because it is thought that the active oxygen generated in the body due to stress oxidizes fat and is expected to suppress or prevent the symptoms This experiment has already proved that it contains an active ingredient that has an antioxidant activity equivalent to or higher than that of polyphenols and green tea catechins that are already known as compounds. I can say that.
[0032]
[Table 1]

[0033]
In addition, the method for producing viburnum juice according to the present invention not only uses 100% viburnum juice as it is, but also a secondary viburnum juice obtained from a filter after squeezing them or the skin or flesh remaining in the hemp bag. Mixing so that the ratio of water is 4 and the mixing ratio of 1/5 concentrated apple juice is 1, and finally it is possible to manufacture concentrated reduced mixed juice through a manufacturing process of reducing to 100%. % Of viburnum juice extracted from nutritious ingredients remaining in the skin and flesh after being squeezed to obtain the active ingredients of viburnum fruit. Concentrated reductive juice that combines the nutrients and flavors of secondary viburnum juice and concentrated apple juice with each other. Is intended to be able to produce a scan juices, typical nutritional components contained in it, as shown in Table 2, which is intended to indicate a unique numerical each analytical test item.
[0034]
[Table 2]

[0035]
Further, the viburnum squeezing device 1 included in the present invention accommodates a predetermined amount of viburnum fruit in the branch / leaf separation and fruit rubbing container 5 and is arranged for sliding with a slight gap parallel to the cocoon net body 51. Since the blade 4 is driven to rotate by the drive motor 31, each viburnum fruit after harvesting is quickly and automatically subjected to a rubbing process optimal for squeezing and ripening at room temperature. After this process, a large amount of viburnum fruit undergoes a normal temperature storage process of about 20 days so that the squeezing amount in the subsequent squeezing process is maximized. In addition to being able to lead to ripening, it is possible to increase the ripening level, which is also very convenient for flavor, and cannot be obtained by viburnum fruit that has not been subjected to fretting treatment and storage at room temperature. Color and flavor, it becomes it possible to produce a taste, it becomes feasible efficient juice.
[0036]
【effect】
As described above, according to the method for producing viburnum juice of the present invention, the viburnum juice squeezed without applying any pre-treatment to the harvested viburnum fruit is perfectly delicious as 100% juice without addition. It can not be enjoyed, and seasoning by adding sugar etc. becomes indispensable, but harvested viburnum fruit that is fully matured and sweetened, and once allowed to meet frost or the equivalent temperature After applying the treatment, each of the grains is subjected to a rubbing treatment, and then the maturity is increased as if it has been stored at room temperature for an appropriate period of about 20 days, and the juice is squeezed with advantageous squeezing conditions. By doing so, the sourness peculiar to viburnum fruit, which had been impossible with no additives so far, was softened and changed to a mellow taste. 100% viburnum juice with no additives can be produced, and many people who refrain from sugar and many people who do not like additives can drink with peace of mind. It has become possible to produce viburnum juice as a beverage in a very stable, efficient and economical manner, and has an antioxidant activity that has been attracting attention in recent years, as has already been proved in experiments. The excellent feature is that it is possible to provide an effective juice as a healthy drink.
[0037]
Moreover, in the method for producing viburnum juice of the present invention, the nutritive components contained in the skin and pulp after squeezing viburnum juice from viburnum as described above are immersed in a predetermined amount of water and boiled. Extracted and water containing this viburnum fruit-derived component can be used to reduce concentrated fruit juice, thereby making it possible to produce a 100% concentrated reduced mixed juice. In addition to the flavor of the main ingredient fruit juice, which has been familiar to people for many years, the viburnum juice component gives a fresh taste and color, and it can realize a new taste that has never existed before. The excellent effect that health improvement by the fruit-derived component can be expected can be exhibited.
[0038]
Further, according to the viburnum squeezing apparatus for viburnum juice of the present invention described above, it is necessary to allow each grain of viburnum fruit to meet with frost once at the harvesting stage or after temperature treatment comparable to that at room temperature. It can be stored over a period of time, and it is possible to remarkably improve the epoch-making processing process of applying the most suitable rubbing and processing for squeezing and flavoring. Even if a large amount of viburnum fruit is eliminated, what is likely to cause a rise in production cost due to the increased man-hours is about equal to all viburnum fruits with an efficiency of about 2 to 3 kg for about 2 to 3 minutes A very practical effect of being able to perform an appropriate rubbing treatment, and also containing the whole amount of viburnum fruit that has fallen through the trapezoidal net of a foliage separation and fruit rubbing container Can be removed from the main body of the device and used as a container for subsequent storage at room temperature, which is reliable and easy for hygiene management, and can also be used for continuous rubbing treatment in the harvest period. For this reason, the great feature of enabling a substantial reduction in work man-hours and an improvement in work efficiency is exhibited.
[0039]
In particular, the method for producing viburnum juice and the viburnum squeezing apparatus 1 for the same described above in addition to the above-described features, the manufacturing process is relatively easy to implement, and hygienic and high quality viburnum juice and mixed juice. Can be provided reliably and efficiently, and there is an advantage that anyone can ingest relatively inexpensively and stably, and the manufacturing apparatus therefor has a simple structure. Thus, the present invention has an excellent feature that the effect of providing effective viburnum juice and mixed juice relatively inexpensively and stably is firmly established.
[0040]
Moreover, the fruit skin and flesh of viburnum remaining after squeezing viburnum juice is immersed in a predetermined amount of water to boil, extract the nutrients left in the skin and flesh, and use water containing this viburnum fruit-derived component As a result, the mixed juice of 100% concentration and reduction was manufactured by reducing 1/5 concentrated apple fruit juice by a factor of 5. Therefore, the viburnum fruit, which has been in the limelight as an excellent fruit, is effectively used without waste. Under the current circumstances, it has become very difficult to develop a new market because there are already many similar products overflowing in the market with 100% apple juice so far. Therefore, it is possible to acquire a position as an excellent health drink with a new added value that incorporates antioxidant activity as an active ingredient of viburnum. Ri, 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.
[0041]
As described above, the method for producing viburnum juice of the present invention and the viburnum squeezing apparatus using the vitrified juice make it possible to achieve the intended purpose uniformly by its novel configuration. It is relatively easy to manufacture and can be made much more economical than conventional sweeteners, and the use of a viburnum squeezing device with a simple structure makes it possible to The efficiency itself can also be greatly increased, thus reducing manufacturing costs and ensuring that a stable and inexpensive supply of high quality safe juice can be achieved. By making it possible to continue to use useful viburnum juice, it is recognized as a good taste and a healthy drink. As a new agricultural product, viburnum cultivation is adopted by farmers, leading to the activation of agriculture, and also being highly evaluated as a new beverage from the food industry related to fruit juice production. It is expected that it will be widely used and spread.
[Brief description of the drawings]
The drawings show typical embodiments embodying the technical idea of the viburnum squeezing apparatus of the present invention.
FIG. 1 is a perspective view showing a structure of a viburnum squeezing apparatus.
[Explanation of symbols]
1 Viburnum squeezing device 1
2 Body frame
21 Same base frame
22 Same container support frame
23 Support column
3 Rotation mechanism
31 Same drive motor
32 Same connection flange
33.
4 Sliding blade
5 Branch and leaf separation and fruit scraping container
51 漉
6 Fruit collection container
61 Same opening

Claims

After rubbing and collecting harvested viburnum fruit, storing it at room temperature so that it matures for about 20 days in a container as appropriate, and then passing the whole fruit collection container through various filters or putting it in a hemp bag. The fruit juice that has been squeezed and transferred to a heating container is sterilized by heating at 93 ° C. or more for 3 minutes or more, bottled while maintaining a temperature of 85 ° C. or more, and sterilized with hot water at 80 ° C. or more for 20 minutes or more after sealing. A method for producing viburnum juice, which is carried out and then cooled to be bottled juice.

After rubbing and collecting harvested viburnum fruits after ripening in the cultivated land, store them at room temperature to ripen for about 20 days in a suitable container, and then pass all of the fruit collection containers through various filters. Alternatively, the fruit juice squeezed, for example, by being put into a hemp bag, and transferred to a heating container is sterilized by heating at 93 ° C. or more for 3 minutes or more, bottled while maintaining a temperature of 85 ° C. or more, and 80 ° C. after sealing. A method for producing viburnum juice, wherein the hot water is sterilized for 20 minutes or more and then cooled to be bottled juice.

After ripeness in the cultivation area, leave it as it is, and at least once expose it to frost, scrape and collect harvested viburnum fruits, and then store at room temperature to ripen for about 20 days in a suitable container. Then, the whole juice collection container is squeezed by passing through various filters or put into a hemp bag, etc., and the fruit juice transferred to the heating container is sterilized by heating at 93 ° C. or more for 3 minutes or more, and 85 ° C. A method for producing viburnum juice, which is bottled while maintaining the above temperature, sterilized with hot water at 80 ° C. for 20 minutes or more after sealing, and then cooled to be bottled juice.

After harvesting at ripeness in the cultivation area and harvesting and collecting viburnum fruits stored at least below freezing overnight, store them at room temperature to ripen for approximately 20 days in a suitable container, and then in the juice collection container All of the juice was passed through various filters or squeezed by putting it into a hemp bag, etc., and the fruit juice transferred to the heating container was sterilized by heating at 93 ° C. or more for 3 minutes or more and kept at a temperature of 85 ° C. or more. A method for producing viburnum juice, which is bottled as it is, sterilized with hot water at 80 ° C. for 20 minutes or more after sealing, and then cooled to be bottled juice.

The harvested viburnum is dragged over the reed net to separate the branches and leaves, and the rubbing fruit is collected in parallel with the rubbing process that cuts the fruit epidermis during the sliding process. Store at room temperature for aging for about 20 days in the container, then store at room temperature for aging for about 20 days, and then pass the entire juice collection container through various filters or put it in a hemp bag While squeezing and turning it into 100% viburnum juice, transfer the skin and flesh left on the filter and hemp bag to an appropriate container, add an appropriate amount of water to the extent of soaking, boil for 10 minutes or more and heat After sterilization, it can be passed through various filters, or it can be put into a hemp sack and naturally filtered to separate only the strawberry viburnum juice, keeping the temperature above 85 ° C. After filling and sealing, sterilize with hot water at 80 ° C or higher for 20 minutes or more, then leave it for a predetermined period, store it in a cool place, precipitate sediment on the bottom of the bottle, collect only the supernatant, and collect secondary viburnum juice None, any other fruit juice such as apple, mandarin orange, lemon, acerola, grapefruit, etc., or mixed fruit juice 1 concentrated to 1/4 to 1/6, the appropriate amount for the secondary viburnum juice Mixed with water at a ratio of 3-5 and reduced to 100%, or concentrated fruit juice of 1/4 to 1/6, or secondary viburnum juice for those mixed fruit juice 1 A mixture of vigorous water and 100% viburnum juice mixed at a ratio of 3-5, homogenized to obtain a concentrated reduced mixed juice. Production method.

The harvested viburnum is dragged over the reed net to separate the branches and leaves, and the rubbing fruit is collected in parallel with the rubbing process that cuts the fruit epidermis during the sliding process. Store at room temperature for aging for about 20 days in the container, then store at room temperature for aging for about 20 days, and then pass the entire juice collection container through various filters or put it in a hemp bag While squeezing and turning it into 100% viburnum juice, transfer the skin and flesh left on the filter and hemp bag to an appropriate container, add an appropriate amount of water to the extent of soaking, boil for 10 minutes or more and heat After sterilization, it can be passed through various filters, or it can be put into a hemp sack and naturally filtered to separate only the strawberry viburnum juice, keeping the temperature above 85 ° C. After filling and sealing, sterilize with hot water at 80 ° C or higher for 20 minutes or more, then leave it for a predetermined period, store it in a cool place, precipitate sediment on the bottom of the bottle, collect only the supernatant, and collect secondary viburnum juice Or 1/4 to 1/6 concentrated apple fruit juice 1 to which a suitable amount of water is added to the secondary viburnum fruit juice at a ratio of 3 to 5 or reduced to 100%, or 1/4 to 1/6 concentrated apple juice 1 is mixed with the appropriate amount of water and 100% viburnum juice to the secondary viburnum juice at a ratio of 3-5, homogenized to obtain a concentrated reduced mixed juice A method for producing viburnum juice, characterized in that

The harvested viburnum is dragged over the reed net to separate the branches and leaves, and the rubbing fruit is collected in parallel with the rubbing process that cuts the fruit epidermis during the sliding process. After being stored at room temperature for aging for about 20 days in the container, the whole juice collection container is squeezed by passing it through various filters, or by putting it in a hemp bag, etc., and turning it into 100% viburnum juice, After transferring the skin and flesh left on the filter and hemp bag to an appropriate container, add water equivalent to the total amount required and boil for 10 minutes or more and heat sterilize, then pass through various filters, or Put it in a hemp sack and let it filter naturally, separate only the strawberry viburnum juice, bottling it while keeping the temperature above 85 ° C, and after sealing, over 80 ° C for 20 minutes Disinfect the hot water above, and then let stand for a predetermined period, store it in a cool place, precipitate the sediment at the bottom of the bottle, collect only the supernatant, and make it a secondary viburnum juice, concentrate to 1/4 to 1/6 The secondary viburnum juice is added at a ratio of 4 to any other fruit juice such as apple, mandarin orange, lemon, acerola, grapefruit or the concentrated mixed fruit juice 1 thereof. Secondary viburnum juice with an appropriate amount of 100% viburnum juice added to fruit juice concentrated to 1/4 to 1/6, or concentrated mixed fruit juice 1 A method for producing viburnum juice, characterized by mixing and homogenizing at a ratio of 4 to obtain a concentrated reduced mixed juice.

Underneath the branch-and-leaf separation and combined fruit rubbing container with a cocoon net on the entire bottom surface, it has an opening larger than the outer diameter of the bottom and bottom separation and fruit rubbing container and can receive and store all the scraped fruit. In addition, the harvested viburnum is laid in the container for separating leaves and fruit used for separating leaves and leaves a small parallel gap with the cocoon mesh body. 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 that enables a rotational operation or a reciprocating operation that drags over the entire body surface is provided. Viburnum squeezing device for use in the game.

A cylindrical branch-and-leaf separation and combined fruit rubbing container, which is formed by stretching a grid having a mesh shape of about 10 mm in length and width on the entire bottom surface, has an opening larger than the outer diameter of the bottom surface of the branch and leaf separation and fruit rubbing container. And after receiving the entire amount of rubbed fruit and making it storable, it can be removed while containing the rubbed fruit, and it is arranged with a fruit collection container that can also be used as an aging container, In the branch and leaf separation and fruit rubbing container, a relatively soft gap that holds a slight parallel gap with the cocoon net and enables rotation around the center of the cocoon net is possible. A viburnum squeezing device used in the method for producing viburnum juice according to any one of claims 1 to 7, wherein a sliding blade made of a simple material is provided.

An opening larger than the outer diameter of the bottom surface of the container for foliage separation / fruit-scrubbing is provided directly below the rectangular foliage container for separating leaves and foliage that is formed by stretching a mesh-like net having a grid shape of about 10 mm in length and width on the entire bottom surface. And after receiving the entire amount of rubbed fruit and making it storable, it can be removed while containing the rubbed fruit, and it is arranged with a fruit collection container that can also be used as an aging container, In the container for rubbing and separating leaves used for fruit separation, a relatively soft gap between the two opposite sides can be continuously reciprocated while maintaining a slight parallel gap between the fruit net body. The viburnum squeezing device used in the method for producing viburnum juice according to any one of claims 1 to 7, wherein a sliding blade made of a material is provided.