JP4317106B2 - Method for producing coconut tea - Google Patents

Description

  The present invention relates to a method for producing eggplant tea using the fruit of eggplant.

  Eggplant tea is an alkaline food made with eggplant rich in vitamins and citric acid and sugar and / or honey. In Korea, it is widely popular as a food that is mixed in hot water or cold water to drink. In Japan, beverages containing eggplant have been proposed (for example, Patent Document 1 below), but among them, coconut tea has been increasing in popularity with young women in recent years, and is similar to flower tea and herbal tea. It is expected to become a new tea custom.

  The following methods are known as methods for producing coconut tea. In other words, prepare fresh coconut fruit from the beginning to the middle of October, wash it thoroughly with water, and then drain it firmly. After removing moisture, slice and remove seeds. Then, the sliced coconut and sugar and / or honey are alternately put in a container such as a glass bottle and packed so that there is no gap. When everything is packed, close the lid to prevent air from entering. After about 2 weeks, a thick viscous liquid comes out, which becomes coconut tea.

Such coconut tea is industrially manufactured by the following processes, for example.
1) Manufacture and purchase of semi-finished products: Purchase coconut fruit from farmers.
Sorting: Classify immature and defective ones.
Cleaning: primary cleaning, secondary brush cleaning, and tertiary shower cleaning.
Drying: Forced ventilation drying.
Cutting: Cut in half and quarter.
Seed removal: Remove the seeds in the palm.
Slice: cut to a thickness of 2-4 mm.
Blending: Sugar and honey are blended into the sliced coconut fruit in a ratio of coconut 50 (wt)%, sugar 49 (wt)%, and honey 1 (wt)%.
2) Production formulation of complete product: Citric acid and vitamin C in the above semi-finished product, 99.2% (by weight) semi-finished product, 0.5% (by weight) citric acid, 0.3% by weight of vitamin C Mix in proportions.
Preheat: Preheat formulation at 76 ° C.
Filling: After preheating, filling is done according to the size of the bottle with an automatic filling machine.
Sealing: The lid is closed and sealed with an automatic capping machine.
Sterilization: Heat sterilization with warm water at 85 ° C or higher for 10 minutes.
Cooling: Subsequently, it is cooled with cold water of 40 ° C. or lower.
Packaging: Label the container with an automatic labeling machine.
The bottled coconut tea produced through the above steps can be drunk in about two weeks after sealing, but is usually shipped after ripening for about one month or more.

  However, in the above-described conventional coconut tea, the coconut fruit (hereinafter sometimes referred to simply as “coconut”) is cut into relatively large slices, and therefore, water or hot water or the like is poured into a container and drunk. Later, there was a problem in that the nutrients could not be ingested because the eggplant slices remained in the container. In other words, the epidermis of the cocoon has a function to promote digestion and increase appetite, and it also prevents persistent coughing that causes sputum, and seizure occurs in a wide range from the lower abdomen to the genitals. It is said that there is also a work to relieve pain that can not be tolerated, so if you do not ingest the epidermis part of eggplant, the health promotion effect of eggplant tea will be reduced.

Therefore, it is conceivable to use the eggplant finely cut, but it has been found that there is a problem that when the eggplant is finely cut, the acidity becomes strong and the taste deteriorates.
JP-A-7-313119

  The main object of the present invention is to provide a method for producing eggplant tea that can be ingested without leaving any nutrients contained in the skin of the eggplant and that does not leave residue (residue) after drinking. Another object of the present invention is to provide a method for producing eggplant tea that has a good taste with little sourness and bitterness and that can be stored for a long period of time, as well as ingesting all the nutrients contained in the eggplant epidermis. It is to provide.

The inventors of the present invention have reached the present invention as a result of diligent efforts to develop such a manufacturing method.
That is, in the present invention, after the coconut fruit is cut, it is crushed with a mixer machine into a paste form, added to this with sugar, fructose and honey, preheated, put into a container and sealed. The present invention relates to a characteristic method for producing coconut tea.
In the above-mentioned method of the present invention, it is preferable to add citric acid and vitamin C in addition to sugar, fructose and honey.
Moreover, in said method of this invention, the mixture ratio of sugar and fructose shall be 20 / 80-80 / 20 in the weight ratio of sugar / fructose, and the compounding ratio of sugar with respect to an insulator shall be the weight of sugar / an eggplant. It is recommended that the ratio is 20/80 to 80/20, and the ratio of fructose to coconut is 10/90 to 20/80 as the weight ratio of fructose / coconut.

  In the method of the present invention, when blending the coconut fruit crushed in a mixer machine with sugar, fructose, honey, citric acid and vitamin C, the coconut is 40-50% by weight and the sugar is 40-50% by weight. The fructose is 5 to 10% by weight, the honey is 3 to 10% by weight, the total amount of citric acid and vitamin C is 0.5 to 1% by weight, and the total amount of these is 100% by weight. It is particularly preferred.

According to the method of the present invention as described above, the following products having excellent effects not found in conventional coconut tea can be obtained.
(1) Since the skin of the cocoon can be ingested at the time of drinking, all the nutrients contained in the skin of the cocoon can be ingested, which helps to promote health.
(2) By adjusting the amount of sugar and fructose, it becomes a mild taste without excessive sweetness and little sourness.
(3) There is little change in quality and taste even after long-term storage, and the expiration date can be extended by about 6 months compared to conventional coconut tea.

  Next, a preferred embodiment of the method of the present invention will be described in detail. However, the scope of the present invention is not limited to the preferred embodiments described below.

According to the method of the present invention, coconut tea as a product is produced through a series of steps from (1) to (13) below, using raw coconut fruit.
The coconut fruit is preferably from South Korea, but it can be harvested in Japan, China and other countries.
(1) Sorting step-(2) Washing step-(3) Drying step-(4) Cutting step-(5) Species removal and extraction step-(6) Mixing step-(7) Blending step-(8) Preheating step -(9) Filling step-(10) Sealing step-(11) Sterilization step-(12) Cooling step-(13) Packaging step In the sorting step, first, the defective products are removed from the fruit of the coconut as the raw material. Depending on the size of the fruit, it is divided into L, M and S. In the method of the present invention, any size can be used, but generally L size is preferred.
In the washing step, the fruit is washed several times with water. In cleaning, it is appropriate to perform at least one brush cleaning and shower cleaning.

In the drying process, the moisture on the fruit surface is almost completely removed by ventilation drying at room temperature or lower.
In the cutting step, the washed coconut fruit is cut in half with a knife or a cutting machine together with the skin, and further cut into a quarter size. In short, the seeds in the fruit can be easily removed, and the size of the seeds should be appropriate for feeding into the mixer.
In the seed removal and extraction process, seeds contained inside are removed from the cut fruit. This step is usually performed manually.

  After cutting into quarters as described above, the fruit from which the seeds have been removed is subjected to a mixer machine in the next mixing step and crushed into a paste. As the mixer machine, either a home mixer machine or a commercial mixer machine can be used depending on the amount of processing. The mixing process may be performed for several minutes until the fruit is finely crushed into a paste. In the mixing step, water may be newly added as necessary, but it is usually appropriate to add no water.

  In the next blending step, sugar, fructose, honey, citric acid and vitamin C are blended into the coconut fruit finely crushed in the mixing step.

The method of the present invention is characterized by the use of fructose that is not used in the production of conventional coconut tea. However, the selection of the amounts of sugar, fructose, honey, citric acid and vitamin C depends on the product coconut. This is important because it affects the taste and shelf life of tea.
In the method of the present invention, the blending ratio of fructose and sugar is set to 20/80 to 80/20 by weight ratio of sugar / fructose. When the ratio of fructose is too low, it is difficult to achieve the mild taste targeted by the present invention. Further, the ratio of sugar to coconut is 20/80 to 80/20, preferably 30/70 to 70/30 in terms of the weight ratio of sugar / coconut. Furthermore, the ratio of fructose to coconut is set to fructose. / The weight ratio of the insulator is 10/90 to 20/80. In particular, when the weight of the total formulation is 100% by weight, the coconut is 40-50% by weight, the sugar is 40-50% by weight, the fructose is 5-10% by weight, the honey is 3-10% by weight, and citric acid. And the total amount of vitamin C is preferably 0.5 to 1% by weight.

  Any combination of these components may be used as long as each component is uniformly mixed. For example, it may be performed manually using a spatula, rice scoop, other tools, It is appropriate to use a blender for industrial implementation. All of these ingredients may be blended and mixed all at once, and after adding a predetermined amount of sugar, fructose and honey to the eggplant in advance, citric acid and vitamin C may be blended in the world. .

Next, in the preheating step, the above mixture is preheated at 70 to 90 ° C. for 1 to 10 minutes. This is an operation for blending the components of the blended mixture with each other and reducing the viscosity of the entire mixture to facilitate filling into the container.
The preheated mixture is filled into containers such as glass bottles and plastic bottles in a certain amount in the filling step. The filling can be done manually, but it is preferable to fill the container with an automatic filling machine.
After filling, in a sealing process, the container is sealed with an automatic capping machine.

  Thereafter, in the sterilization step, the entire container is immersed in warm water of 85 ° C. to 100 ° C. for 1 to 10 minutes to sterilize. And it cools to 40 degrees C or less in the air or cold water by a cooling process. In the next packaging process, the cooled coconut tea in the container is affixed with a label on the surface of the container by an automatic labeling machine, and further put into a paper box as necessary to become a product.

1) Raw materials The following were prepared as raw materials for coconut tea.
a) Choshi: Buy fruits harvested from mid-October to mid-December in Gohhun-gun, Jeollanam-do, South Korea directly from farmers. Size: L, M, S used.
b) Fructose: Crystalline fructose marketed as a health sweetener was used.
c) Sugar: Commercially available white sugar was used.
d) Honey: Commercially available Japanese Acacia honey was used.
e) Citric acid: Commercial food citric acid was used.
f) Vitamin C: Commercially available vitamin C was used as a health food.
2) Manufacture of coconut tea The coconut tea (product) was manufactured according to the following series of processes using the fruit of the coconut purchased.
Sorting step: Unripe and defective fruits were removed from the fruits purchased visually and manually.
Washing step: The fruit was put in a water tank and subjected to primary cleaning, followed by secondary brush cleaning and tertiary shower cleaning.
Drying step: The washed fruit was subjected to forced ventilation drying at room temperature for 24 hours.
Cutting process: The fruit was cut into half with a knife, and then cut into quarters.
Seed removal and extraction process: All the seeds in the coconut fruit were manually removed from the fruit cut into a quarter.
Mixing step: The coconut fruit cut into quarters and seeds removed was put into a commercial mixer machine, stirred well for several minutes, and the fruit was cut finely into a paste.
Blending process: Sugar, fructose, first honey, citric acid and vitamin C are added to the mixed coconut fruit, coconut 45%, sugar 43%, fructose 6.2%, honey 5%, citric acid 0.5%, Vitamin C was blended at a weight ratio of 0.3% and stirred well with a mixer.
Preheating step: The blended paste-like composition was preheated at 76 ° C. for 10 minutes.
Filling step: The preheated composition was filled into a container (bottle) with an automatic filling machine.
Sealing step: The container was sealed with an automatic capping machine and sealed.
Sterilization step: The entire container was placed in warm water and sterilized at 85 ° C.
Cooling step: The coconut tea contained in the container after the sterilization step was cooled to 40 ° C. or lower in cold water.
Packaging process: Adhered to the container with an automatic labeling machine.

  The coconut tea obtained by sequentially performing the above steps was taken out after 2 weeks from the blending, and a taste test was conducted by a total of 10 lovers of coconut tea.

As a result, the coconut tea produced by the method of the present invention can be ingested with coconut peel when poured with hot water and has a milder taste than ordinary coconut tea. It was evaluated that it had a good taste.
In addition, a similar test was conducted 6 months later, but it was confirmed that there was no change in the taste and the expiration date could be over 6 months after production.

Claims (6)

  After the coconut fruit is cut, it is crushed with a mixer to make a paste, and then sugar, fructose and honey are added to it. After preheating, it is sealed in a container. Production method.   The method for producing eggplant tea according to claim 1, wherein citric acid and vitamin C are further added in addition to sugar, fructose and honey.   The method for producing coconut tea according to claim 1 or 2, wherein the blending ratio of sugar and fructose is 20/80 to 80/20 by weight ratio of sugar / fructose.   The method for producing coconut tea according to any one of claims 1 to 3, wherein a ratio of sugar to coconut is 20/80 to 80/20 in terms of a weight ratio of sugar / coconut.   The method for producing coconut tea according to any one of claims 1 to 3, wherein the ratio of fructose to coconut is 10/90 to 20/80 as a weight ratio of fructose / coconut.   After cutting the coconut fruit and mixing it with a mixer machine into a paste, sugar, fructose, honey, citric acid, and vitamin C are mixed, and the proportion of each component in the total mixture is 50 wt%, sugar 40-50 wt%, fructose 5-10 wt%, honey 3-10 wt%, total amount of citric acid and vitamin C 0.5-1 wt%, so that the total amount is 100 wt% The method for producing coconut tea according to claim 2, characterized in that it is blended in