JP4106682B2 - Fruit juice beverage with improved antioxidant capacity, method for producing fruit juice beverage, apparatus for producing fruit juice beverage, wine with improved antioxidant capacity, wine production method, wine production apparatus - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
  This invention uses fruit juices such as grape juice and apple juice as raw materials.Improved antioxidant capacityFruit juice or wine, Its juice drink or wineManufacturing method, And its juice or wineThe present invention relates to a manufacturing apparatus.
[0002]
[Prior art]
  Oxidation in fruit juices and wines is a serious problem that degrades the quality, and in order to suppress oxidation, fruit juices and wines from the crushing and squeezing stage of fruits such as grapes and apples to the container filling stage such as bottling In this manufacturing process, an antioxidant, for example, sulfite is added to wine to maintain quality over a long period of time.
[0003]
  Also, for the purpose of short-term brewing and sterilization of liquor, or activation of water, infrared irradiation is a method of irradiating alcohol or water with far infrared rays emitted from infrared discharge lamps or far infrared ceramics. Technology is considered.
[0004]
[Problems to be solved by the invention]
  In wines to which the above sulfites are added, there is a risk of causing health problems such as allergic symptoms due to sulfites when they are drunk. For example, in Japan, there are legal regulations to reduce the total sulfite concentration in wine to 350 ppm or less. Is provided. Therefore, the wine manufacturer adds a sulfite appropriately to suppress the oxidative deterioration at each stage such as the raw material juice of the wine, the stage immediately after fermentation, the aging, and before bottling, and the wine has a good flavor. In order to do so, the total sulfite concentration was controlled to be as low as possible within the range of the regulation value, and a great deal of effort was spent on keeping the wine in high quality.
[0005]
  In addition, sulfite-free wines and organically grown wines are being developed and sold due to the growing health-consciousness of consumers who demand foods and drinks that do not contain chemical additives that are harmful to human health, such as sulfites. Their production requires complicated and laborious production processes different from the production of sulfite-added wines.
[0006]
  In addition, the above-described prior art using infrared rays is an incoherent and continuous wave infrared ray having a wide wavelength range. For example, in the invention disclosed in JP-A-8-196262, the wavelength is 3 μm (micrometer). Meter) to 25 μm in the far-infrared thermal action with a wide wavelength band, to promote the aging of alcoholic beverages and food ingredients and to adjust the moisture, but to uniformly irradiate the irradiated object This is difficult, and there is a problem that the irradiated object is heated more than necessary to cause high temperature alteration.
[0007]
  Further, in the technology using the non-thermal action of far infrared radiation naturally emitted by far infrared ceramics, for example, the invention disclosed in JP-A-6-54676, the wavelength is 2. Far-infrared radiation emitted by far-infrared ceramics promotes fermentation of the object by contacting the object with far-infrared ceramics emitting far-infrared radiation having a wide wavelength band in the range of 5 to 25 μm. Therefore, in order to develop the non-thermal action of far-infrared rays in the irradiated object, it is necessary to apply far-infrared rays for a long time of about 30 hours. There are many issues to be solved such as not being able to make efficient use.
[0008]
  The present invention has been made in order to solve the problems such as the problems inherent in the prior art described above, and is an antioxidant such as sulfite in the production process of fruit juices such as grape juice and apple juice or wine. In addition, it can be applied by irradiating infrared pulsed light with a more effective wavelength without adding odor, improving the antioxidant capacity of those beverages, suppressing their oxidation and also preventing spoilage, and maintaining high quality over a long period of time did, Fruit juice or wine whose antioxidant ability is improved by infrared irradiation, method for producing the fruit juice or wine, and apparatus for producing the fruit juice or wineIs to provide.
[0009]
[Means for Solving the Problems]
(A) The juice beverage with improved antioxidant capacity according to the invention of claim 1 is irradiated with infrared pulsed light in the wavelength range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm.It is.
(B) Moreover, the manufacturing method of the fruit juice drink which concerns on invention of Claim 2 WHEREIN: In any stage of the manufacturing process from the crushing and squeezing stages of the raw material fruit of fruit juice drinks to stages, such as bottling, from wavelength 5.1micrometer. The antioxidant ability of fruit juice drinks is improved by irradiation with an infrared irradiation device that oscillates coherent infrared pulsed light in the range of 5.3 μm or 10.2 μm to 10.6 μm.
[00010]
(C) Moreover, the juice drink manufacturing apparatus according to the invention of claim 3 is a basic of a carbon dioxide pulse laser having a wavelength in the range of 10.2 μm to 10.6 μm, which is composed of a carbon dioxide pulse laser oscillator and an optical circuit. An infrared irradiation device that oscillates a second harmonic wave in the range of 5.1 μm to 5.3 μm obtained by wavelength conversion of the wave or its fundamental wave, and irradiation by the infrared irradiation device is performed at any stage of the manufacturing process. This improves the antioxidant ability of the fruit juice beverage.
(D) Further, the wine with improved antioxidant ability according to the invention of claim 4 is irradiated with infrared pulsed light in the wavelength range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm. .
[0011]
(E) The method for producing wine according to the invention of claim 5 has a wavelength of 5.1 μm to 5.3 μm in any stage of the production process from the crushing and squeezing stage of the raw fruit of wine to the stage of bottling, etc. The antioxidant ability of wine is improved by irradiating with an infrared irradiation device that oscillates coherent infrared pulsed light in the range of 10.2 μm to 10.6 μm. (F) The wine manufacturing apparatus according to the invention of claim 6 is a fundamental wave of a carbon dioxide pulse laser having a wavelength in the range of 10.2 μm to 10.6 μm, comprising a carbon dioxide pulse laser oscillator and an optical circuit. It is equipped with an infrared irradiation device that oscillates the second harmonic in the range of 5.1 μm to 5.3 μm obtained by converting the wavelength of the fundamental wave, and is one of the manufacturing processes In this stage, the antioxidant ability of the wine is improved by irradiating with the infrared irradiation device.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
  The infrared irradiation beverage according to the present invention uses the fundamental wave of the carbon dioxide pulse laser or the second harmonic of the fundamental wave, and irradiates the juice beverage or wine in the production process,Fruit juice drink or wine with improved antioxidant capacityHowever, an embodiment of the manufacturing method and manufacturing apparatus will be described with reference to the drawings.
[0013]
  FIG. 1 shows an irradiation with infrared pulsed light having a wavelength included in a wavelength range of 10.2 μm to 10.6 μm among the fundamental oscillation wavelengths of a carbon dioxide laser, from crushing and squeezing of an object to be irradiated, that is, from the stage of crushing and squeezing fruit It is the block diagram shown partially simplified in order to demonstrate the manufacturing apparatus which irradiates the fruit juice drink or wine in any one of manufacturing process, and manufactures the infrared irradiation drink which has high antioxidant ability.
  In the figure, 1 is an infrared irradiation apparatus body, 2 is a carbon dioxide pulse laser oscillator, 3 is a pipe through which raw material juice or wine, which is an object to be irradiated, 4 is an irradiation object such as raw material juice or wine, and 5 is a power supply device. Reference numeral 6 denotes a control device, 7 denotes an optical window, 8 denotes a lens, 11 denotes a oscillating mirror, 12 (L1) denotes infrared pulse light, and L1 denotes infrared pulse light having a wavelength range of 10.2 μm to 10.6 μm.
[0014]
  Further, FIG. 2 shows that the infrared pulsed light having a wavelength included in the wavelength range of 10.2 μm to 10.6 μm among the fundamental oscillation wavelengths of the carbon dioxide laser is guided to the nonlinear optical circuit, and has a half wavelength of the fundamental wave. Any one of the second-harmonic infrared pulse light converted to the wavelength included in the wavelength range 5.1 μ to 5.3 μm, from the crushing and squeezing stage of the object to be irradiated, that is, the raw fruit to the stage of bottling, etc. It is the block diagram simplified in part in order to demonstrate the manufacturing apparatus which irradiates the fruit juice drink or wine in a manufacturing process, and manufactures the infrared irradiation drink which has high antioxidant ability. In the figure, 1 is an infrared irradiation apparatus main body, 2 is a carbon dioxide pulse laser oscillator, 3 is a pipe through which raw material juice, wine, etc., which is an object to be irradiated, 4 is an irradiated object such as fruit juice material or wine material, and 5 is a power supply device , 6 is a control device, 7 is an optical window, 8 is a lens, 9 is a nonlinear optical crystal, 10 is a beam splitter, 11 is a oscillating mirror, 12 (L1 and L2) is infrared pulsed light, and L1 is a wavelength range of 10.2 μm. To 10.6 μm infrared pulsed light, and L2 represents infrared pulsed light having a wavelength range of 5.1 μm to 5.3 μm.
[0015]
  In the figure, reference numeral 3 denotes a pipe made of stainless steel or the like through which the irradiated object 4 that irradiates the infrared pulsed light 12 passes, but a stainless steel or the like containing the irradiated object 4 may be used.
[0016]
  In order to produce an infrared irradiation beverage, the infrared pulsed light 12 applied to the irradiated object 4 which is a raw fruit juice such as grape juice or apple juice or wine is an infrared pulsed light L1 having a fundamental wavelength oscillated by the carbon dioxide laser oscillator 2. Or second-order harmonic infrared pulsed light L2 that has been wavelength-converted through an optical circuit composed of a lens 8 and a nonlinear optical crystal 9 and a beam splitter 10 that exhibit a nonlinear optical effect. The irradiated object 4 flowing through the pipe 3 is irradiated through the optical window 7 while being scanned left and right or up and down by the oscillating mirror 11. In addition, in the specific wavelength infrared irradiation drink which concerns on this invention, the structure of the infrared irradiation apparatus itself used for the manufacture is not specified at all.
[0017]
  In order to produce an infrared irradiation beverage, the wavelength of the infrared pulsed light L1 or L2 applied to the irradiated object 4 is obtained experimentally by irradiating various fruit juices or wines with infrared pulsed light having different wavelengths. . That is, one pulse oscillation duration of the pulsed light is 15 ns (nanoseconds) to 30 ms (milliseconds), the pulse repetition rate is 10 Hz (hertz) to 20 kHz (kilohertz), and the wavelength range is 10.2 μm to 10.6 μm or Irradiation with infrared pulsed light included in the range of 5.1 μm to 5.3 μm suppressed the oxidation of grape juice, apple juice, or wine, and was also effective in suppressing spoilage.
[0018]
  By the way, the said wavelength is contained in the wine which is the to-be-irradiated object 4, the absorption peak of infrared rays which the moisture contained in the fruit juice and wine which is the to-be-irradiated object 4 shows about 3 micrometer vicinity, 6-micrometer vicinity and about 14-micrometer vicinity. Since the infrared absorption peak indicated by the alcohol component is also outside the vicinity of about 3 μm and about 9 μm, the problem that the irradiated object 4 is unnecessarily heated by the irradiation with infrared pulsed light and deteriorated at high temperature is solved.
[0019]
  Infrared light with a wavelength of about 10 μm is more absorbed by moisture and alcohol than infrared light with a wavelength of about 5 μm, but the energy per infrared photon is inversely proportional to the wavelength. Since the energy per photon is as small as about 1/2 compared with infrared rays having a wavelength of 5 μm, the thermal action of infrared rays is relaxed, and the nonthermal effect can be fully utilized.
[0020]
  In addition, the infrared rays applied to the fruit juice and wine that are the irradiated object 4 to suppress oxidation and spoilage are incoherent (having a wide wavelength band) and coherent (coherent in phase) due to the following problems. ) Compared to infrared continuous wave, coherent infrared pulsed light is more suitable. The first problem is that coherent infrared pulsed light can efficiently irradiate only wavelengths that are effective in suppressing oxidation and decay of irradiated objects, whereas incoherent infrared light having a wide wavelength band It includes a wavelength band that is easily absorbed as heat by moisture or alcohol, which is a component of the irradiated object, and cannot effectively act to suppress oxidation and decay. The second problem is that even if the coherent infrared pulsed light has a large peak output (peak output), the pulsed light that is extremely short in oscillation time is intermittently repeated, causing the thermal effect on the irradiated object. In contrast to the fact that the action can be reduced, continuous wave infrared light that oscillates continuously without interruption has a very large thermal effect on the irradiated object, and the irradiated object is likely to be altered at high temperatures. Furthermore, since incoherent far infrared rays naturally emitted from ceramics and the like are extremely weak, there are problems such as extremely low irradiation efficiency of nonthermal action compared to coherent infrared pulsed light. .
[0021]
  The infrared pulsed light 12 applied to the irradiated object 4 is different in the infrared pulsed light to be applied depending on the properties of the irradiated object 4, but for example, the peak output (peak output) is 0.00 per square centimeter. If you select from the range of 8W (watt) to 3kW (kilowatt), pulse width (pulse duration) from 15ns (nanosecond) to 30ms (millisecond), and frequency from 10Hz (hertz) to 20kHz (kilohertz), Infrared pulsed light 12 having a more suitable condition can be found for the properties of the irradiated object 4 that is intended to suppress oxidation and decay.
[0022]
  Even in the case of coherent infrared pulsed light having a wavelength effective for suppressing oxidation of the irradiated object 4, when the peak output is extremely large, the number of pulse repetitions is extremely large, or the peak output and pulse repetition Even if the number is appropriate, if the irradiation time is too long, the amount of incident heat is excessive and the irradiated object 4 is likely to be deteriorated at high temperature. On the other hand, the short-time irradiation with infrared pulsed light prevents oxidation and corruption. It is more suitable to take into consideration the properties of the object to be irradiated 4 and the capability of the infrared irradiation device 1, for example, the peak output and pulse width, and the number of pulse repetitions, because the problem of insufficient energy for producing the effect is likely to occur. Irradiation conditions of infrared pulsed light should be applied.
[0023]
【Example】
  Confirmation of the oxidation inhibition effect is carried out using grape juice and wine as test specimens, irradiating infrared pulsed light of a specific wavelength with the apparatus shown in FIG. 1 and FIG. The observation was made in comparison with an untreated specimen not irradiated with pulsed light. The state of oxidation is the amount of change in the redox potential difference of the test specimen measured using the redox potentiometer, the change in the absorbance of the specimen measured using the ultraviolet / visible spectrophotometer, and the Fourier transform infrared spectrophotometer. Etc., respectively. Next, an example in which white wine and red wine without addition of sulfite were used as test specimens will be described.
[0024]
  (1) Change in oxidation-reduction potential: FIG. 3 shows an example of the change in oxidation-reduction potential of sulfite-free white wine. The data indicated by a circle symbol (◯) in the figure is for a test body irradiated with infrared pulsed light having a wavelength of 5.3 μm and an average irradiation power of 0.4 W for 10 minutes, and the data indicated by a square symbol (□) in the figure. Is a test specimen to which infrared pulsed light having a wavelength of 10.6 μm and an average irradiation power of 0.8 W was applied at 9 ml / s (milliliter / second). In addition, the data indicated by a cross symbol (x) in the figure is for an infrared non-irradiated specimen that is not irradiated with infrared light.
[0025]
  The oxidation-reduction potential (◯ symbol) of the infrared-irradiated white wine specimen after 24 hours from irradiation with the infrared pulsed light having a wavelength of 5.3 μm is the oxidation-reduction potential of the untreated white wine specimen (24 symbols). The potential was about 20 mV (millivolt) lower than the symbol x, and the flavor was not deteriorated. On the other hand, the redox potential change amount of the untreated specimen was about 1.4 times larger, and the original flavor of the wine was impaired. Therefore, an infrared ray having a wavelength of 5.3 μm was applied to white wine without sulfite. It was confirmed that the effect of inhibiting oxidation was obtained by irradiating under the appropriate conditions.
[0026]
  Furthermore, even after 24 hours, the difference in redox potential between the test specimen irradiated with infrared pulsed light and the untreated specimen gradually increased with time (days). And also in the point of the flavor maintenance, the sulfite-free white wine specimen irradiated with infrared pulse light had a remarkable effect compared with the untreated specimen. In addition, as indicated by the square symbol (□), substantially the same effect is obtained with the white wine specimen irradiated with a wavelength of 10.6 μm.
[0027]
  FIG. 4 exemplifies the irradiation effect of infrared pulsed light with respect to the relationship between the irradiation energy and the amount of change in oxidation-reduction potential, using white wine with no sulfite added as a test specimen. The data indicated by square symbols (□) in the figure show the results when the pulsed white wine is irradiated with infrared pulsed light having a wavelength of 10.6 μm while changing the flow rate of the test white wine. In this case, when the irradiation energy to the specimen is about 0.07 J (joule) to about 0.15 J per ml (milliliter), more specifically, infrared pulsed light with an average irradiation power of 0.8 W is about 1 second per second. Compared with the amount of change in oxidation-reduction potential after 24 hours when treated at a rate of 5 ml to about 12 ml, irradiated white wine irradiated with infrared pulsed light is unirradiated white that was not irradiated with infrared pulsed light. Compared with wine, the amount of change in redox potential could be suppressed by 15 mV (millivolt) or more.
  In addition, the horizontal line drawn with the broken line in a figure shows the oxidation-reduction potential variation | change_quantity after 24-hour progress of the non-irradiated white wine which did not irradiate infrared pulse light.
[0028]
  Further, the data indicated by a circle symbol (◯) in the figure shows a case where a test sample white wine is put in a container and irradiated with infrared pulsed light having a wavelength of 5.3 μm. In this case, when the input energy to the test sample white wine is about 4 J to about 7 J per ml, more specifically, by irradiating infrared pulse light with an average irradiation power of 0.4 W for about 8 minutes to about 15 minutes, Compared with the amount of change in redox potential after the lapse of 24 hours, the irradiated white wine irradiated with infrared pulsed light suppresses the change in redox potential by 15 mV or more than the non-irradiated white wine not irradiated with infrared pulsed light. I was able to. As described above, there is an appropriate irradiation power range that can exhibit an oxidation suppression effect even when irradiation with infrared pulsed light with an effective wavelength for oxidation suppression, and effectively imparts antioxidant capacity to the irradiated object. There was an appropriate irradiation power that could be used.
In addition, although detailed description is omitted, it was confirmed that even in the case where red wine without sulfite and grape juice were used as test specimens, the same oxidation inhibition effect as the above was obtained.
[0029]
  (2) Change in Visible Light Absorbance: An example will be described in which a change in wine color tone (browning) caused by oxidation is measured by measuring the change in absorbance with an ultraviolet / visible spectrophotometer (measurement of transmittance). In the example of a red wine specimen in which an infrared pulsed light having a wavelength of 5.3 μm and an average irradiation power of 0.4 W is irradiated for 10 minutes to red wine without addition of sulfite, a visible light having a wavelength of 0.65 μm is transmitted when 7 days have passed since the infrared irradiation. The degree decreased linearly by about 49% from the initial value, whereas the untreated (non-irradiated infrared) non-irradiated specimen after 7 days showed a decrease of about 63%, about 1 A 3-fold change in permeability was observed.
[0030]
  Subsequent measurements over a long period of time indicate that the difference in transmittance between the specimen irradiated with the infrared pulsed light and the untreated specimen gradually increases, and the infrared having a wavelength of 5.3 μm It was found that the sulfite-free red wine irradiated with pulsed light has a remarkable effect of suppressing browning due to oxidation compared to the sulfite-free red wine not irradiated with infrared pulsed light. Although not described in detail, the same oxidation suppression effect as described above was obtained even in the case of a test sample that was irradiated with infrared pulsed light having a wavelength of 5.3 μm on a test sample of white wine without addition of sulfite. It was confirmed that
[0031]
  (3) Infrared spectroscopic analysis: Explained the case where the absorbance of the acetaldehyde maximum absorption peak (near 5.8 μm) was measured with a Fourier transform infrared spectrophotometer for the change of the acetaldehyde component generated as a result of the oxidation of the wine component. To do. In the example of a white wine specimen that was irradiated with infrared pulsed light having a wavelength of 5.3 μm and an average irradiation power of 0.4 W for white wine without addition of sulfite for 10 minutes, the acetaldehyde absorption peak at 7 days after irradiation with infrared pulsed light was observed. The absorbance (initial value 0) shown was about 0.2, whereas the non-irradiated specimen that was not irradiated with infrared pulsed light was about 0.31, and the acetaldehyde absorption peak value was about 1.5 times. showed that. Furthermore, in the analysis after a long period of time, it was confirmed that the difference in absorbance between the acetaldehyde absorption peaks of the infrared pulsed light irradiated specimen and the non-irradiated specimen was larger. In the same analysis performed for red wine without sulfite addition, the absorbance of the acetaldehyde absorption peak is smaller in the infrared pulsed light irradiated test specimen than in the non-irradiated test specimen not irradiated with the infrared pulsed light. Production was suppressed, and wine oxidation was suppressed.
[0032]
  The above is a detailed description of an example in which an infrared pulsed light having a wavelength of 5.3 μm and 10.6 μm is irradiated to a sulfite-free wine. The fundamental oscillation wavelength of the carbon dioxide pulse laser is 10.2 μm and the fundamental oscillation wavelength thereof. The effect of suppressing oxidation is also obtained when infrared pulsed light having a wavelength of 5.1 μm of the second harmonic obtained by wavelength conversion is applied. In addition, the results of the same trend as described above were also obtained in the measurement of changes in redox potential difference, changes in absorbance, etc. performed by irradiating infrared pulsed light using grape juice and wine containing antioxidants such as sulfurous acid as test specimens. It was confirmed that the antioxidant ability of the irradiated object could be improved. Therefore, if infrared pulse light irradiation is applied to fruit juice or wine containing an antioxidant, the amount of antioxidant added to the fruit juice or wine can be reduced. As described above, the optimum irradiation condition of the infrared pulsed light is the kind of fruit juice material and wine raw material to be irradiated, the quality of the infrared pulsed light oscillated by the infrared irradiation apparatus body 1, that is, the peak output, the pulse Appropriate conditions such as irradiation time should be determined and adopted according to differences in duration, number of pulse repetitions, and the like.
[0033]
  By the way, the infrared irradiation apparatus main body 1 for infrared pulsed light irradiation in the said Example is the following 2 types of infrared irradiation apparatuses. As shown in FIG. 1, the first infrared irradiating apparatus emits infrared pulsed light L1 having a fundamental oscillation wavelength in the range of 10.2 μm to 10.6 μm oscillated by a carbon dioxide pulse laser, for example, absorbing infrared rays. This is an apparatus for irradiating the irradiated object 4 through a small optical window 7 made of zinc selenide (ZnSe).
[0034]
  In addition, as shown in FIG. 2, the second infrared irradiation apparatus 1 emits infrared pulsed light L1 having a fundamental oscillation wavelength in the range of 10.2 μm to 10.6 μm oscillated by a carbon dioxide pulse laser, for example, selenium. A lens 8 made of zinc halide (ZnSe), a nonlinear optical crystal 9 composed of, for example, silver (Ag), gallium (Ga), selenium (Se), etc., and a wavelength band of 10.2 μm to 10.6 μm are cut. Infrared rays having a wavelength in the range of 5.1 μm to 5.3 μm are obtained through an optical circuit composed of, for example, a beam splitter 10 made of magnesium fluoride (MgF 2), which selectively takes out a wavelength band from 5.1 μm to 5.3 μm. It is an apparatus that irradiates the irradiated object 4 through an optical window 7 such as a window made of zinc selenide (ZnSe) after being converted into pulsed light L2.
[0035]
  Note that the first infrared irradiation apparatus has high energy conversion efficiency and can be manufactured at a lower cost than the second infrared irradiation apparatus, and therefore is suitable for a mass-production spread product manufacturing apparatus.
[0036]
【The invention's effect】
  As detailed above,The fruit juice beverage with improved antioxidant ability according to the invention of claim 1 has a wavelength in the range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm.Ingredients for juice drinks such as grape juice and apple juice using infrared pulsed lightInIrradiatedBecauseOxidation is suppressed more efficiently and rot is also suppressed, it is high quality over a long period of time, and it is harmless and health friendly without using antioxidantsJuice drinkIt becomes.The method for producing a fruit juice drink according to the invention of claim 2 has a wavelength of 5.1 μm to 5.3 μm or 10.2 μm to 10 at any stage of the fruit juice production process using grape juice or apple juice as a raw material. Because the antioxidant ability of fruit juice beverages is improved by irradiating with an infrared irradiation device that oscillates coherent infrared pulsed light in the range of 6 μm, the fruit juice beverage has improved antioxidant ability. Is a method for efficiently producing
[0037]
  The apparatus for producing a fruit juice according to the invention of claim 3It consists of a carbon dioxide pulse laser oscillator and an optical circuit.Wavelength10.2 μm to 10.6 μmThe fundamental wave of the carbon dioxide pulse laser in the range or its fundamental waveAn infrared irradiation device that oscillates the second harmonic in the wavelength range of 5.1 μm to 5.3 μm.Prepared,At any stage of the manufacturing processTheInfrared irradiation deviceJuice drink by irradiating withCan improve the antioxidant capacity ofMadeManufacturing equipment.The wine with improved antioxidant ability according to the invention of claim 4 is obtained by using infrared pulsed light having a wavelength in the range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm as a raw material of wine, aged wine, or a cram school Since it is irradiated to the wine after it has been grown, oxidation is more efficiently suppressed and spoilage is also suppressed, it is of high quality over a long period of time, and it is harmless and health friendly without using antioxidants It becomes wine.
[0038]
  The wine production method according to the invention of claim 5 has a wavelength of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm at any stage of the wine production process using grape juice or apple juice as a raw material. Since the antioxidant ability of wine is improved by irradiating with an infrared irradiating device that oscillates coherent infrared pulsed light in the above range, it is a method for efficiently producing wine with improved antioxidant ability.  The wine manufacturing apparatus according to the invention of claim 6 is configured to emit a fundamental wave of a carbon dioxide pulse laser having a wavelength of 10.2 μm to 10.6 μm, or a fundamental wave thereof, composed of a carbon dioxide pulse laser oscillator and an optical circuit. An infrared irradiation device that oscillates the second harmonic in the range of 5.1 μm to 5.3 μm that has been wavelength-converted is provided, and at any stage of the manufacturing process, irradiation with the infrared irradiation device is performed to reduce the resistance of wine. It becomes a manufacturing apparatus which can improve oxidation ability.
[0039]
  In addition, the manufacturing method of the said fruit juice drink or wine isIt is effective for the production of fruit juices or wines that do not contain antioxidants, but the antioxidant capacity is also improved for antioxidant-added fruit juices or wines to which the above production method is applied, and the amount of antioxidants used is reduced. Therefore, the infrared irradiation beverage manufacturing method is a method for manufacturing a fruit juice beverage or wine that has a high quality by reducing the amount of antioxidant used.
[Brief description of the drawings]
FIG. 1 is a block diagram partially simplified for explaining an apparatus for irradiating infrared pulsed light having a fundamental oscillation wavelength of a carbon dioxide pulse laser among the apparatus for producing an infrared irradiated beverage according to the present invention. .
FIG. 2 is a partial view for explaining an apparatus for irradiating infrared pulsed light in which the fundamental oscillation wavelength of a carbon dioxide pulse laser is guided to a nonlinear optical circuit and converted in wavelength among the apparatus for producing infrared irradiated wine according to the present invention. It is the block diagram simplified and shown.
FIG. 3 is a graph illustrating the oxidation-inhibiting effect of white wine as a change in oxidation-reduction potential change with time.
FIG. 4 is a graph illustrating that the oxidation suppression effect in white wine varies with irradiation energy.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Infrared irradiation apparatus main body 2 Carbon dioxide pulse laser oscillator 3 Piping 4 To-be-irradiated object 5 Power supply device 6 Control apparatus 7 Optical window 8 Lens 9 Nonlinear optical crystal 10 Beam splitter 11 Oscillation mirror 12 Infrared pulse light L1 From wavelength range 10.2 micrometer Infrared pulsed light of 10.6 μm L2 Infrared pulsed light in the wavelength range of 5.1 μm to 5.3 μm

Claims (6)

Fruit juice with improved antioxidant activity, characterized in that the wavelength 5.1μm is obtained by irradiating infrared rays pulsed light in the range of 10.6μm from 5.3μm or 10.2 .mu.m. Antioxidation of fruit juice drinks by irradiating with an infrared irradiation device that oscillates coherent infrared pulsed light in a wavelength range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm at any stage of the manufacturing process method for producing a fruit juice beverage, characterized in that to improve the performance. The fundamental wave of a carbon dioxide pulse laser composed of a carbon dioxide pulse laser oscillator and an optical circuit in the wavelength range of 10.2 μm to 10.6 μm, or a wavelength converted from the fundamental wave of the fundamental wave to a range of 5.1 μm to 5.3 μm juice an infrared irradiation device for oscillating a certain second harmonic, at any stage of the manufacturing process, wherein the Ru improve the antioxidant capacity of the fruit juice by performing irradiation by the infrared irradiation device Beverage manufacturing equipment. A wine with improved antioxidant ability, which has been irradiated with infrared pulsed light in a wavelength range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm. Antioxidant ability of wine by irradiating with an infrared irradiation device that oscillates coherent infrared pulsed light in a wavelength range of 5.1 μm to 5.3 μm or 10.2 μm to 10.6 μm at any stage of the manufacturing process A method for producing wine, characterized by improving the quality. The fundamental wave of a carbon dioxide pulse laser composed of a carbon dioxide pulse laser oscillator and an optical circuit in the wavelength range of 10.2 μm to 10.6 μm, or a wavelength converted from the fundamental wave of the fundamental wave to a range of 5.1 μm to 5.3 μm A wine production comprising an infrared irradiation device that oscillates a certain second harmonic, and improving the antioxidant capacity of the wine by irradiating with the infrared irradiation device at any stage of the production process apparatus.

Images