JP5385020B2 - Method for producing vegetable juice and / or fruit juice - Google Patents

Description

  The present invention relates to a method for producing vegetable juice and / or fruit juice.

  Since vegetable juice and / or fruit juice contain functional components such as vitamin C, lycopene, and β-carotene, they are widely used as beverages. However, general vegetable juice and / or fruit juice contains a lot of insoluble solids such as dietary fiber, protein, lipid, etc. that are not soluble in water, so it has a high viscosity and a rough throat feeling. May feel difficult to drink.

  As a method for obtaining easy-to-drink vegetable juice and / or fruit juice with reduced viscosity, for example, a method of mechanically removing insoluble solids using filtration or centrifugal force is known. According to this method, although vegetable juice and / or fruit juice having a low viscosity and good over the throat can be obtained, functional components are also removed together with dietary fiber.

  As a method for solving such a problem, for example, after crushing agricultural products such as vegetables or fruits, kneading and shearing in a stirrer to homogenize in an oxygen-free state, while simultaneously allowing the added enzyme to act and paste There have been proposed a method (Patent Document 1), a method of adding water and an enzyme to a vegetable agricultural and fishery product, and a grinding treatment in a solution (Patent Document 2).

Japanese Patent Publication No. 61-162150 JP 2001-61434 A

  These conventional techniques are techniques for producing paste-like or powder-like foodstuffs by shearing tissue softened by enzymes or in the middle of softening. There is a feeling of roughness and there is room for improvement because it is hard to say that it is easy to drink.

  Therefore, the subject of this invention is providing the vegetable juice and / or fruit juice which are easy to drink, and its manufacturing method.

  As a result of repeated studies to solve the above problems, the present inventors have found that vegetable juice and / or fruit juice that is easy to drink by controlling the average particle size of insoluble solids such as insoluble dietary fiber and the amount of insoluble dietary fiber. It was found that it can be obtained. However, in the method of mechanically shearing vegetables or fruits, there is a limit to the reduction in the average particle size of insoluble solids, and in the method of enzymatic treatment, it takes a long time to reduce the average particle size of insoluble solids. Therefore, it has been difficult to efficiently control the insoluble solid content to a desired average particle size. As a result of further detailed investigations, the present inventors have applied vegetables and / or fruits in combination with treatment by steam blanching and / or microwave irradiation, enzyme treatment with plant tissue-disintegrating enzymes, and mechanical shearing treatment. Then, it discovered that the said subject was solved.

That is, the present invention uses vegetables and / or fruits in the following steps (A), (B) and (C):
(A) a process of steam blanching treatment and / or microwave irradiation treatment;
(B) A step of performing an enzyme treatment using a plant tissue-disintegrating enzyme (C) A step of performing a mechanical shearing treatment at a shear rate of 10 ³ to 10 ⁶ s ⁻¹ .
It is in providing the manufacturing method of vegetable juice and / or fruit juice which attach | subject to the process including this.

The present invention also provides a vegetable juice and / or fruit juice obtained by the above production method.
The present invention further includes (a) an average particle size of insoluble solids of 100 μm or less, and (a) a ratio of the average particle size of insoluble solids to (b) the amount of insoluble dietary fiber [(a) / (b )] Is to provide vegetable juice and / or fruit juice, which is 300 μm / g or less.
Furthermore, this invention is providing the mineral absorption promoter which uses the said vegetable juice and / or fruit juice as an active ingredient.

  ADVANTAGE OF THE INVENTION According to this invention, the vegetable juice and / or fruit juice which are easy to drink with a smooth touch can be manufactured simply and efficiently. Although it is possible to control the average particle size of insoluble solids in vegetable juice and / or fruit juice and the amount of insoluble dietary fiber within a predetermined range by the production method of the present invention, vegetable juice having such properties and The fruit juice can have a remarkable effect that, when it is consumed, mineral absorption is unexpectedly promoted.

[Manufacturing method of vegetable juice and / or fruit juice]
The method for producing vegetable juice and / or fruit juice of the present invention is characterized in that the vegetable and / or fruit are subjected to a step including steps (A), (B) and (C). Step (A) is a step for inactivating enzymes contained in vegetables and / or fruits, and Steps (B) and (C) crush or decompose insoluble dietary fibers in vegetables and / or fruits. This is a process for reducing the viscosity and refining the average particle size of insoluble solids. Here, in the present specification, the “insoluble solid content” is a concept including “insoluble dietary fiber”, and specifically includes insoluble dietary fiber, protein, lipid and the like.

In this invention, before performing these processes, it can attach | subject to preparatory processes, such as washing | cleaning of a vegetable and / or a fruit, and also peeling as needed.
Vegetables and fruits used in the present invention are not particularly limited, but root vegetables such as carrots, radishes, asparagus, onions, beets, ginger, purple persimmons, burdock, etc .; And leafy vegetables such as kale, watercress, morroheiya, tomato and lettuce; fruit vegetables such as tomatoes, peppers, red peppers, eggplants and pumpkins; fruits such as bananas, apples, melons, tangerines and grapes. These can be used alone or in combination of two or more.

  These vegetables and fruits contain dietary fiber, and there are water-soluble dietary fiber that is soluble in water and insoluble dietary fiber that is insoluble in water. In the present invention, it is preferable to use a vegetable or fruit containing a large amount of insoluble dietary fiber, specifically, 0.5 g or more, further 0.9 g or more, particularly 1.4 g of insoluble dietary fiber per 100 g of vegetable or fruit. It is preferable to use what contains the above. An example of the amount of insoluble dietary fiber per 100 g of vegetables or fruits is as follows: tangerine 0.5 g, tomato 0.7 g, radish root 0.9 g, lettuce, onion and Chinese cabbage 1.0 g, red bell pepper 1.1 g, celery 1 .2g, apple 1.2g, asparagus and cabbage 1.4g, komatsuna 1.5g, eggplant 1.9g, beet and carrot 2.0g, Japanese pumpkin and spinach 2.1g, watercress 2.3g, radish leaf 3 0.2 g, Burdock 3.4 g, Broccoli 3.7 g, Morohea 4.6 g, Parsley 6.2 g. In addition, the upper limit of the amount of insoluble dietary fiber per 100 g of vegetables or fruits is preferably 7 g, more preferably 6.5 g, still more 6 g, particularly 5 g from the viewpoint of controlling the average particle size of insoluble solids.

  Although the order in which the steps (A), (B), and (C) are performed can be determined as appropriate, the step (B) and the step (C) may be performed after the step (A). The insoluble dietary fiber of vegetables and / or fruits that has been softened by heating is preferable in that it can be efficiently refined by the steps (B) and (C). Furthermore, it is more preferable to perform the step (B) and the step (C) at the same time because the enzyme reaction can proceed efficiently and the insoluble dietary fiber can be further refined.

Moreover, in this invention, it can attach | subject to the process of crushing a vegetable and / or a fruit before or after a process (A). For example, in the case of a hard and strong root vegetable that contains a large amount of insoluble dietary fiber such as burdock, if it is crushed before steps (A), (B) and (C), the vegetable is more efficiently used in step (A). And / or the fruit can be heated. As a result, it becomes possible to sufficiently soften the insoluble dietary fiber. On the other hand, in the case of leaf vegetables such as Japanese mustard spinach, when the crushing treatment is performed after the step (A) and before the steps (B) and (C), the insoluble dietary fiber softened in the step (A) is converted into the step (B) or In the step (C), it can be further miniaturized more efficiently.
The crushing method can be appropriately selected depending on the kind of vegetables and fruits, and the object may be refined by friction or by the action of shear stress. For example, a method of squeezing with a screw press, a knife, a hand mixer, a comitoroll, and the like may be appropriately combined as necessary to perform a mechanical shearing process.
Examples of the form of the crushed vegetable and / or fruit include fine particles, dice shape, strip shape, paste shape, etc., but from the viewpoint of heating efficiency and average particle size control, it is preferably a paste shape. . The viscosity of the vegetables and / or fruits crushed into a paste is not particularly limited, but is preferably 100 to 3000 mPa · s, and may be adjusted to a desired viscosity by concentration or dilution as necessary. By making the vegetables and / or fruits after the crushing treatment into the above-mentioned viscosity range, it becomes possible to apply a greater shear stress in the step (C), and as a result, the insoluble dietary fiber is further refined more efficiently. be able to. In this specification, “viscosity” refers to a value measured at 20 ° C. using a rheometer. Specifically, the rotor uses Couette CC27 and a shear rate of 0.1 s ⁻ at 20 ° C. A value obtained by reading a numerical value at a shear rate of 100 s ⁻¹ measured in a range of ¹ to 1000 s ⁻¹ . As the rheometer, for example, PHYSICA MCR300 (manufactured by Anton Paar Co., Ltd.) can be used.

Hereinafter, the steps (A), (B) and (C) will be described in detail.
[Process (A)]
Step (A) is a step of performing steam blanching treatment and / or microwave irradiation treatment. As a result, it becomes possible to apply a large heat load in a short time, and as a result, the enzymes contained in the vegetables and / or fruits are deactivated, and the inside and the surface are not leaked without leaking the functional components in the vegetables and fruits. Can be uniformly heated to uniformly soften the insoluble dietary fiber.
The steam blanching process may be performed by bringing saturated steam or superheated steam into contact with vegetables and / or fruits, for example. For the steam blanching treatment, for example, a commercially available microwave oven equipped with a steam function or a commercially available steaming device such as a cooker can be used. The temperature of the superheated steam is preferably over 100 ° C. to 500 ° C., further 200 to 400 ° C., particularly 250 to 350 ° C. at normal pressure.
On the other hand, microwave irradiation processing should just irradiate a vegetable and / or a fruit with the microwave of frequency 2450MHz, for example. For the microwave irradiation treatment, for example, a commercially available microwave oven can be used.
The time for this step can be appropriately set according to the type of vegetables and fruits, but from the viewpoint of suppressing flavor deterioration such as heating odor and color change, 0.5 to 15 minutes, and further 1 to 10 minutes. It is preferable that

In this step, at least one of steam blanching treatment and microwave irradiation treatment can be appropriately selected and carried out, but the thermal conductivity is much higher and the insoluble dietary fiber of vegetables and / or fruits is more The steam blanching treatment is preferable because it can be surely uniformly softened.
In addition, as a blanching process, the method of immersing vegetables and fruit in water, such as boiled water, can be considered. However, this method is not preferable because functional components in vegetables and fruits are likely to leak out, and it is difficult to uniformly heat the inside and the surface of vegetables and fruits and to soften insoluble dietary fibers uniformly. .
After the step (A), it is preferable to cool the vegetables and fruits using a cooling plate or the like because the color can be kept vivid.

[Process (B)]
Step (B) is a step of performing an enzyme treatment using a plant tissue disrupting enzyme. Thereby, while insoluble dietary fiber is decomposed | disassembled with an enzyme and a viscosity is reduced, insoluble dietary fiber can be refined | miniaturized.
The plant tissue disrupting enzyme refers to an enzyme that degrades insoluble dietary fibers having a large molecular structure such as cellulose, xylan and other hemicelluloses, and pectin contained in plant agricultural products into low molecules. Specific examples include cellulase, hemicellulase (xylanase), and pectinase, but are not limited thereto. These can be used alone or in combination of two or more. From the viewpoint of improving reaction efficiency, it is preferable to use a combination of two or more, and a combination of cellulase and pectinase is particularly preferable.

The amount of the enzyme used can be appropriately set depending on the activity of the enzyme to be selected, but is usually 0.01 to 6% by mass, more preferably 0.05 to 4% by mass, and still more based on the total mass of vegetables and fruits. It is preferable that it is 0.1-2 mass%, especially 0.2-0.5 mass%.
The enzyme treatment is preferably performed at a temperature of 0 to 60 ° C. for 0.2 to 3 hours from the viewpoint of suppressing flavor deterioration of vegetables and fruits.

  After the completion of the step (B), it is preferable to deactivate the enzyme by heating or the like. The deactivation treatment may be any method as long as the enzyme can be deactivated without causing adverse effects as much as possible to be treated, but a deactivation operation at a high temperature and a short time is preferable, particularly at a temperature of 70 to 98 ° C. A method of heating for 5 minutes to inactivate is preferable.

[Process (C)]
Step (C) is a step of shearing at a shear rate of 10 ³ to 10 ⁶ s ⁻¹ . Accordingly, the insoluble dietary fiber can be mechanically crushed to further reduce the viscosity, and the insoluble dietary fiber can be further refined.
The apparatus used for the shearing process is not particularly limited as long as a predetermined shear rate can be applied. For example, a rotary cutter type apparatus can be used. Here, in this specification, the “rotary cutter type device” refers to a crushing device having rotating blades or comb-like teeth, and means a device that refines an object not by grinding but by the action of shear stress.
The shear rate applied by the crushing apparatus is 10 ³ to 10 ⁶ s ⁻¹ , but from the viewpoint of refinement of insoluble dietary fiber, 2 × 10 ^{3 to} 5 × 10 ⁵ s ⁻¹ , particularly 1 × 10 ⁴ to It is preferably 5 × 10 ⁴ s ⁻¹ . In this specification, “shear rate” means that the maximum peripheral speed of the rotating body of the rotary cutter type device is v (m / s), and the distance between the maximum peripheral speed part and the wall surface is d (m). A value calculated by v / d (1 / s). The shear rate can be adjusted by adjusting the rotation speed of the rotating body and the distance between the rotating body and the wall surface. Sufficient shear stress is ensured by setting the shear rate within the above range.

  In this step, it is preferable to perform a crushing process using a rotary cutter type device provided with two or more blades or multilayer comb teeth. In an apparatus for rotating blades, shearing can be efficiently performed by setting the number of blades to two or more. From this viewpoint, it is particularly preferable to provide 2 to 4 blades. Multi-layer comb teeth are those having a plurality of teeth in the circumferential direction of the rotating shaft (this is referred to as a dentition) and having multiple dentitions in the radial direction. Such a structure enables efficient shearing, and as a result, the viscosity can be reduced in a short time, the insoluble dietary fiber can be refined, and the insoluble dietary fiber can be prevented from floating. Although the material of a blade or a tooth | gear is not specifically limited, The product made from metal or a ceramic is preferable from the point of intensity | strength or sharpness.

  Specifically, a rotary cutter type device provided with two or more blades such as a juicer, a cutter mill, a homomixer, etc .; a rotary cutter type device provided with multilayer comb teeth such as a disper, a milder, etc. Specifically, juicer mixer (MX-1500, manufactured by FMI Co., Ltd.), milder (MDN303V, manufactured by Taiheiyo Kiko Co., Ltd.), homomixer (TK homomixer MARKII 2.5 type, prime mix ( Commercially available crushing devices such as those manufactured by Kogyo Co., Ltd. can be used.

The lower limit of the peripheral speed of the rotary cutter is preferably 12 m / s, more preferably 15 m / s, especially 20 m / s, and the upper limit is preferably 80 m / s, particularly 60 m / s. By setting the peripheral speed of the rotary cutter within the above range, the shearing can be efficiently performed without applying a large load to the stirrer.
The temperature of the shearing treatment is preferably 0 to 60 ° C, particularly preferably 0 to 40 ° C, from the viewpoint of suppressing flavor deterioration of vegetables and fruits by heating.

  You may perform a sterilization process after completion | finish of each process of process (A), (B) and (C), or after completion | finish of all the processes. The sterilization conditions can be performed, for example, under conditions stipulated in laws and regulations (food hygiene law in Japan) to be applied to heat sterilization.

[Vegetable juice and / or fruit juice, mineral absorption promoter]
Thus, although the vegetable juice and / or fruit juice of this invention can be obtained, you may concentrate or diluted as needed.
In the vegetable juice and / or fruit juice of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, and a pigment according to the vegetable juice and fruit juice origin. Additives such as emulsifiers, preservatives, seasonings, pH adjusters, and quality stabilizers may be used alone or in combination.

The obtained vegetable juice and / or fruit juice has (a) an average particle size of insoluble solids of 100 μm or less, and (a) an average particle size of insoluble solids and (b) an amount of insoluble dietary fiber. The ratio [(a) / (b)] can be 300 μm / g or less. In general, dietary fiber is known to bind mineral cations such as calcium and inhibit mineral absorption (digestion / absorption-basic and clinical-, Daiichi Publishing Co., Ltd., March 2002). (Issued on the 15th), the vegetable juice and / or fruit juice having the above properties of the present invention can surprisingly promote the absorption of minerals (see Examples). Here, “mineral” in the present specification is a general term for elements other than the four elements of carbon, nitrogen, hydrogen and oxygen among elements constituting a living body in the fields of medicine, nutrition, or food chemistry. And metal elements such as potassium, calcium, magnesium, iron, manganese, copper, and zinc.
From the viewpoint of further improving the mineral absorption ability, the touch when drinking, and the further improvement of the response (drinking), (a) the average particle size of insoluble solids is 90 μm or less, further 80 μm or less, more preferably 70 μm or less, The ratio [(a) / (b)] is preferably not more than 250 μm / g, more preferably not more than 200 μm / g, still more preferably not more than 150 μm / g, particularly preferably not more than 100 μm / g. Preferably there is. From the viewpoint of production efficiency, (a) the lower limit of the average particle size of insoluble solids is preferably 5 μm, particularly 10 μm, while the lower limit of the ratio [(a) / (b)] is 10 μm / g, It is preferably 20 μm / g, particularly 30 μm / g.

  Although the mean particle size of insoluble solids and the factors that promote the absorption of minerals by vegetable juice and / or fruit juice in which the amount of insoluble dietary fiber is controlled within a predetermined range are not necessarily clear, the present inventors are as follows. To guess. When vegetables and / or fruits are subjected to a step (A) with a large heat load, insoluble dietary fibers are softened, and then insoluble dietary fibers are efficiently refined by steps (B) and (C). Since dietary fiber is negatively charged, ionized minerals adsorb to insoluble dietary fiber. And insoluble dietary fiber functions as a delivery, and the mineral absorption in an intestinal tract is accelerated | stimulated because the mineral concentration in an intestinal tract is raised.

Therefore, the vegetable juice and / or fruit juice of the present invention can be used as a mineral absorption promoter, and can also be used as an agent for preventing or improving osteoporosis based on the mineral absorption promoter, and these agents Can also be used to manufacture. Here, in the present specification, “improvement of osteoporosis” includes the concept of improvement and treatment of symptoms such as bone loss, low back pain, back pain, and fracture in osteoporosis.
Moreover, the mineral absorption promoter of this invention etc. can be used as food-drinks, a quasi-drug, a pharmaceutical, etc. for prevention or improvement of mineral absorption promotion, osteoporosis, etc. In addition, mineral absorption promoters and the like are based on the concept of promoting mineral absorption, prevention or improvement of osteoporosis, etc., and food and beverage products that display the effect as necessary, for example, functional foods and beverages such as foods for the sick and foods for specified health Can be used as a product.

Examples of the dosage form when the mineral absorption enhancer of the present invention is used as a pharmaceutical product or quasi-drug include oral administration by tablet, capsule, granule, powder, syrup, etc., or injection, suppository, inhalation, etc. Examples include parenteral administration using drugs, transdermal absorption agents, external preparations and the like.
When preparing pharmaceutical preparations of such various dosage forms, the vegetable juice and / or fruit juice of the present invention alone or other pharmaceutically acceptable excipients, binders, extenders, disintegrations Agents, surfactants, lubricants, dispersants, buffers, preservatives, flavoring agents, fragrances, coating agents, carriers, diluents and the like can be used in appropriate combinations. Of these dosage forms, the preferred form is oral administration.

  When used as a preparation for oral administration, the content of the vegetable juice and / or fruit juice of the present invention in the preparation is 0.01 to 100% by mass, further 0.1 to 100% by mass, particularly 1 to 100% by mass. It is preferable to do.

When the mineral absorption promoter of the present invention is used as a food, examples of the form thereof include various foods such as breads, cakes, noodles, confectionery, jelly, frozen foods, ice creams, dairy products, and beverages. In addition, the same forms (tablets, capsules, syrups, etc.) as the above-mentioned oral preparation are exemplified.
In order to prepare various forms of food, the vegetable juice and / or fruit juice of the present invention alone or other food materials, solvents, softeners, oils, emulsifiers, preservatives, fragrances, stabilizers, colorings An agent, an antioxidant, a humectant, a thickener and the like can be used in appropriate combination. The content of the vegetable juice and / or fruit juice of the present invention in the food is preferably 0.01 to 100% by mass, more preferably 0.1 to 100% by mass, and particularly preferably 1 to 100% by mass.

When the mineral absorption promoter of the present invention is used as a pharmaceutical, a single dose or intake per adult is (b) 0.01 mg to 10 g per day as an insoluble dietary fiber amount, and further 0.05 mg to 5 g, particularly 0.1 mg to 3 g is preferable.
In addition, the mineral absorption enhancer of the present invention is preferably administered or ingested at the time of feeding / feeding or before feeding / feeding, and particularly administered or ingested within 5 to 30 minutes before feeding / feeding. It is preferable to do.

1. Measurement of average particle size of insoluble solids Using a particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation), a sample was measured for volume-based average particle size using water as a solvent. .

2. Measurement of the amount of insoluble dietary fiber The amount of insoluble dietary fiber in the sample was determined by the Prosky modified method (enzyme-weight method) (Analysis Practitioner wrote the 5th Japanese Food Standard Composition Table Analysis Manual, Editor: Japan Quantitative analysis was performed by Food Analysis Center, Publisher: Chuo Law Publishing Co., Ltd., 2001, 66-72.

3. Measurement of Ca Concentration The Ca concentration in the sample was measured using a kit using the MXB method (Wako Pure Chemical Industries, Ltd., Calcium E-Test Wako).

4). Sensory evaluation About the vegetable juice obtained by each Example and the comparative example, the evaluation panel 5 evaluated the ease of drinking with the following reference | standard, and decided the final score by consultation after that.

(Evaluation criteria for ease of drinking)
A: It has a smooth texture and is rich.
B: Roughness may be felt on the tongue, but there is no problem.
C: Feels rough on the tongue and is a little difficult to drink.
D: It is muddy and difficult to drink.

Example 1
After washing and draining the komatsuna, steam blanching treatment was performed with saturated steam at 100 ° C. for 9 minutes using a microwave oven equipped with a steam function (Helsio AX-HT3-W, manufactured by Sharp). Then, it cut | judged to the magnitude | size of about 3 cm with a kitchen knife, and it crushed into paste shape with the hand mixer (MR5550CA, the product made from BRAUN, use of a blender), and produced the Japanese mustard spinach paste. To 970 g of Komatsuna paste, 21 g of a 10% by weight aqueous solution of cellulase (Cellcrust 1.5LFG, manufactured by Novozymes) and 9 g of a 10% by weight aqueous solution of pectinase (Pectinex Ultra SPL, manufactured by Novozymes) are added. The mixture was stirred at a peripheral speed of 1.5 m / s using a four propeller blade (φ70 mm) at 30 ° C. to carry out the enzyme reaction. After 30 minutes, mechanical shearing was performed at 25 ° C. and a shear rate of 2.8 × 10 ³ s ⁻¹ (circumferential speed 57 m / s) using a juicer mixer (Mixer MX-152S, manufactured by Matsushita Electric Industrial Co., Ltd.). Processed. After 10 minutes, the mixture was stirred at 30 ° C. using a four propeller blade (φ70 mm) at a peripheral speed of 1.5 m / s for 50 minutes. After this operation was repeated twice, the enzyme was inactivated by holding at 95 ° C. for 3 minutes, and then the mixture was added 1.5 times to obtain Komatsuna soup.

Example 2
After washing the komatsuna and draining it, it was cut into a size of about 3 cm with a knife, and steam blanching treatment was performed with saturated steam at 100 ° C. for 70 seconds using a steaming conveyor. Then, using a comitroll (manufactured by URSCHEL), a micro-cutting specification, 212 blades (opening 0.127 mm) was used, and pulverization was performed once at a peripheral speed of 70 m / s. This was sterilized at 87 ° C. and 700 L / h for 90 seconds and then cooled in a water bath at 22 ° C. to prepare a mustard spinach paste. After adding two kinds of enzymes similar to Example 1 to this Komatsuna paste, using a homomixer (T, K, homomixer MARK II 2.5 type, manufactured by Primix Co., Ltd.), shear rate 4.4 at 30 ° C. Mechanical shearing treatment and enzyme reaction were simultaneously performed at × 10 ⁴ s ⁻¹ (circumferential speed 22 m / s). After 1 hour, the enzyme was inactivated by holding at 95 ° C. for 3 minutes to obtain Komatsuna soup.

Example 3
After washing and peeling the burdock, it is cut into a size of about 3 cm with a knife, and steam blanching treatment is performed for 15 minutes with saturated steam at 100 ° C. using the same microwave oven equipped with the steam function as in Example 1. went. Thereafter, it was crushed into a paste by a hand mixer and diluted twice with ion-exchanged water to obtain a burdock paste. Two enzymes similar to those of Example 1 were added to 970 g of burdock paste, and the mixture was stirred at 30 ° C. and 1.5 m / s to carry out an enzyme reaction. After 30 minutes, mechanical shearing and enzyme reaction were simultaneously performed at 30 ° C. and a shear rate of 4.4 × 10 ⁴ s ⁻¹ (circumferential speed 22 m / s) using a homomixer in the same manner as in Example 2. . After 1 hour, the enzyme was inactivated by holding at 95 ° C. for 3 minutes to obtain Komatsuna soup.

Comparative Example 1
After washing and draining the komatsuna, 400 g of komatsuna was steamed with 200 g of boiling water using a pasta pot, and steam blanching was performed for 3 minutes. After repeating this operation three times, 1200 g of Komatsuna that had been steam blanched was cut into a size of about 3 cm with a knife and crushed into a paste using a hand mixer to prepare Komatsuna paste. The enzyme was not added to 970 g of Komatsuna paste, and mechanical shearing was performed at 30 ° C. and a shear rate of 4.4 × 10 ⁴ s ⁻¹ (circumferential speed 22 m / s) using the homomixer used in Example 2. . After treatment for 60 minutes, Komatsu vegetarian juice was obtained.

Comparative Example 2
To 970 g of komatsuna paste prepared in the same manner as in Comparative Example 1, 21 g of a 10% by mass aqueous solution of cellulase used in Example 1 and 9 g of a 10% by mass aqueous solution of pectinase were added, and four propeller blades ( (φ70 mm), and the enzyme reaction was carried out with stirring at a shear rate of 4.7 × 10 s ⁻¹ (peripheral speed 1.5 m / s). After the treatment for 60 minutes, the enzyme was inactivated by holding at 95 ° C. for 3 minutes to obtain Komatsuna soup.

Comparative Example 3
After washing the komatsuna and draining it, it was cut into a size of about 3 cm with a knife, and the komatsuna was boiled for 3 minutes with hot water at 95 ° C, and then cooled with water at 20 ° C. Then, after the same grinding | pulverization process as Example 2 was performed once using a comitolol, the komatsuna paste was produced through sterilization and cooling. After adding 2 kinds of enzymes similar to Example 1 to Komatsuna paste, mechanical shearing treatment and enzyme reaction were simultaneously carried out for 1 hour using a homomixer in the same manner as Example 2 to deactivate the enzyme, I got the juice.

Test Example Ca Absorption Test Ca absorption was evaluated using ⁴⁵ Ca radioactivity in plasma after oral administration of ⁴⁵ Ca to rats as an index. After acclimating SD-IGS male rats (7 weeks old, Nippon Charles River Co., Ltd.), they were fasted for 19 hours from the day before the test and used for the test. The body weight of each rat on the day before the test was measured and divided into groups so that the variation in body weight was constant, and the sample dose per unit body weight and the ⁴⁵ CaCl ₂ dose (1 μCi) were determined. A rat was anesthetized by inhalation with diethyl ether, and the sample was administered with an oral sonde. Immediately after that, a ⁴⁵ CaCl ₂ aqueous solution (1.5 Ci / mmol to 2.5 Ci / mmol Perkin Elmer Co., Ltd.) was administered with an oral sonde. 30 minutes, 1 hour, 2 hours, 4 hours after administration, or 30 minutes and 2 hours after administration, about 0.5 mL of blood was collected from the jugular vein under diethyl ether inhalation anesthesia, and hepatin lithium-containing blood collection tube for plasma And centrifuged (3000 rpm, 15 minutes) to separate plasma. 3 mL of liquid scintillation cocktail (ULTIMA GOLD XR (Perkin Elmer)) was added to 100 μL of plasma, mixed well, and then the radioactivity of ⁴⁵ Ca was measured with a liquid scintillation counter (TRI-CARB3100TR (Perkin Elmer)). Measurements were made.
Moreover, the calcium concentration in a sample was measured, and it adjusted so that the calcium concentration of a sample and a control sample might become the same using calcium chloride as needed.

Sample usage 1) Example 1
A 1.5 mL sample (Ca concentration: 1.07 mg / ml) per average body weight was orally administered with a sonde, and 1.0 mL of ⁴⁵ CaCl ₂ aqueous solution whose concentration was adjusted so that the radioactivity was 1 μCi was administered.
2) Example 2 and Comparative Example 3
⁴⁵ CaCl ₂ aqueous solution was added to 2.5 mL sample (Ca concentration 0.72 mg / ml) per average body weight so that the radioactivity was 1 μCi, and this was orally administered with a sonde.
3) Example 3
A sample of 2.5 mL per average body weight (Ca concentration 0.22 mg / ml) was orally administered with a sonde, and 1.0 mL of ⁴⁵ CaCl ₂ aqueous solution whose concentration was adjusted so that the radioactivity was 1 μCi was administered.
4) Comparative Examples 1-2
A ⁴⁵ CaCl ₂ aqueous solution was added to a 2.5 mL sample (Ca concentration 0.65 mg / ml) per average body weight so that the radioactivity was 1 μCi, and this was orally administered with a sonde.

Ca absorbability increase rate The absorbability evaluation of calcium was implemented about the vegetable before performing a process (B) and (C), and the vegetable juice of a present Example. About the vegetable before performing a process (B) and (C), when it was not crushed into paste form, it used for the test, after crushing suitably. In addition, about Example 1, it also used for the test, after adding water 1.5 times also about the vegetable before performing a process (B) and (C).
The Ca absorption increase rate is calculated by calculating the ⁴⁵ Ca concentration in the plasma 30 minutes after administration from before administration for the vegetables before performing steps (B) and (C) and the vegetable juice of this example. The calculated value was defined as the Ca absorption increase rate.
Ca absorption increase rate (%) = [ ⁴⁵ Ca concentration in plasma 30 minutes after administration of vegetable juice of this example] ÷ [30 minutes after administration of vegetables before performing steps (B) and (C) ⁴⁵ Ca concentration in plasma] × 100-100
In Example 1, instead of [ ⁴⁵ Ca concentration in plasma 30 minutes after administration of vegetables before performing steps (B) and (C)], [steps (A), (B) and (C) are changed. Ca absorption increase rate was calculated using the 45 CA concentration in plasma 30 minutes after administration of the vegetable before administration.

  From Table 1, the vegetable juices of Examples 1 to 3 are easy to drink, and the Ca absorption increased by 28 to 38%, but Comparative Example 1 not including the step (B) and Comparative Example 2 not including the step (C). It was confirmed that all of Comparative Examples 3 in which blanching was performed instead of the step (A) were difficult to drink and the Ca absorbability hardly increased.

Claims (7)

Vegetables and / or fruits are processed in the following steps (A), (B) and (C):
(A) a process of steam blanching treatment and / or microwave irradiation treatment;
(B) an enzyme treatment using one or more plant tissue-disintegrating enzymes selected from cellulase, pectinase and hemicellulase ;
(C) a mechanical shearing process at a shear rate of 2 × 10 ³ to 5 × 10 ⁵ s ⁻¹ ;
It is attached to the process including
(A) The average particle size of insoluble solids is 5 to 100 μm, and the ratio [(a) / (b)] of (a) average particle size of insoluble solids to (b) amount of insoluble dietary fiber is 150 μm. / G or less of vegetable juice and / or fruit juice production method.   The manufacturing method of Claim 1 which performs the process in a process (A) for 0.5 to 15 minutes.   The manufacturing method of Claim 1 or 2 which performs a process (B) and (C) simultaneously after a process (A).   The manufacturing method according to any one of claims 1 to 3, wherein the vegetables and / or fruits contain 0.5 g or more of insoluble dietary fiber per 100 g. The vegetable juice and / or fruit juice obtained by the manufacturing method of any one of Claims 1-4 . (A) the average particle size of insoluble solids is that. 5 to 100 microns m, and (a) the ratio of the average particle size and (b) insoluble dietary fiber content of insoluble solids [(a) / (b)] is Vegetable juice and / or fruit juice which is 150 μm / g or less. (A) The average particle size of insoluble solids is 5 to 100 μm, and the ratio [(a) / (b)] of (a) average particle size of insoluble solids to (b) amount of insoluble dietary fiber is 150 μm. Calcium absorption promoter which uses vegetable juice and / or fruit juice which are less than / g as an active ingredient.