JP6368229B2 - Method for producing vitamin C beverage - Google Patents

Description

  The present invention relates to a method for producing a vitamin C beverage that extracts living natural vitamin C from a citrus fruit containing a large amount of vitamin C.

  In general, the fruit of the genus (hermanus) is a fruit attached to a deciduous shrub of the Rosaceae family (the trunk has thorns and flowers resembling roses in summer). This licorice fruit contains 2000-2200 mg of vitamin C per 100 g including the outer skin, pulp, seeds, and spatula. Vitamin C is effective in preventing and treating adult diseases such as cancer, heart disease, and stroke, and other infections (illnesses) such as influenza, because it has a strong effect on enhancing immunity, anti-virus, and interferon production. is there. Of course, the ones containing a large amount of vitamin C include not only a genus but also acerola and blueberries. By the way, in lemon fruit which is said to have a lot of vitamin C, vitamin C is 32 to 56 mg per 100 g.

As a method for extracting vitamin C from the citrus fruit containing a large amount of vitamin C, there has been a technique (patent 1562636) developed by the father of the present inventor (Tsunmatsu Iijima). In this technology, vitamin C is extracted from citrus fruits to make a beverage, and a thick skin, multi-seed seeds, and flakes are commercialized as products containing vitamin C. The inventor who handed down the technique of his father first developed the technique of Japanese Patent No. 4051050. This makes it possible to extract the natural and natural vitamin C without fermenting the cabbage fruit.
Japanese Patent No. 1562636 Patent 4051050

  However, the one described in Japanese Patent No. 1562636 (Japanese Patent Publication No. 1-44688) has vitamin C as low as 78 mg per 100 g in actual beverages, and some sourness remains in the mouth when drunk. was there. Moreover, although the thing of the said patent 4051050 obtained the drink containing a large amount of vitamin C, since not only a ripe botanical fruit but a small fruit and a pre-ripening botanical were often contained in the raw material. In addition, there is a possibility that the fermentation is carried out after reaching the user's hand, and in some cases the distribution container swells, and the contents become carbonated water (no problem in terms of content).

  The present invention has found a new method for extracting natural, naturally occurring vitamin C from a citrus fruit that contains a large amount of vitamin C. The purpose of the present invention is to leave sourness in the mouth when drinking. The object of the present invention is to provide a method for producing a vitamin C beverage that has a good mouthfeel and that does not ferment from the user's hands.

In order to achieve the above object, the method for producing a vitamin C beverage according to the present invention comprises crushing and stirring a citrus fruit containing a large amount of vitamin C in an aqueous citric acid solution, and removing suspended matter from the stirring solution at least once daily. , Continue until the suspended matter does not float, add to the stock solution after centrifuging and wiping, divide into small containers, heat sterilize and store in the refrigerator, then transfer the stock solution for multiple small containers In the container whose part is closed with a vent lid, at least once a day, the vent lid is removed and the stirring for promoting fermentation is continued until the degree of fermentation disappears, and then packed in a distribution container and heat-sterilized again. It was constructed so that when it was drunk without drunk, the sourness was not left in the mouth and fermentation did not occur after reaching the user's hand.

  According to the present invention, the pear fruit containing a large amount of vitamin C in the aqueous citric acid solution is pulverized and stirred, so that the outer skin, seeds, clumps, and the like separated when pulverized and stirred in water (distilled water) are simply separated. The liquid containing the finished pulp does not become muddy, so it is easy to remove the suspended solids such as hulls, seeds, and scraps that have been separated from the pulp and floated on the liquid surface. It takes about 15 days to repeat until it stops floating. Moreover, there exists an effect that the removal of the suspended | floating matter by centrifugation and cloth (filter cloth) can be performed smoothly. Furthermore, according to the present invention, the heat-sterilized stock solution is removed at least once a day in a container with a vent lid made of gauze or the like, and the stirring for promoting fermentation is continued until the degree of fermentation disappears. Not only can a smooth, high-quality vitamin C drink be produced, but it will not ferment after reaching the user's hand, and the distribution container will not swell, and it will not become the contents of carbonated water. Furthermore, according to the present invention, since the heat sterilization is carried out twice in the production process, various excellent effects such as the absence of pathogenic bacteria such as Escherichia coli are exhibited.

  Next, embodiments of the present invention will be described with reference to the drawings. Fig. 1 is a perspective view of an apparatus for crushing and stirring botanical fruits in an aqueous citric acid solution, Fig. 2 is a perspective view of removing suspended matters from the stirring solution, Fig. 3 is a sectional view of a centrifuge, and Fig. 4 is a centrifugal view. FIG. 5 is an explanatory view at the time of heat sterilization, and FIG. 6 is an explanatory view showing a state of stirring in a container having a vent lid.

As shown in FIG. 1, 3.1 kg of the Japanese pear fruit is placed in a container (for example, a mixer) 3 having a rotary blade 2 at the bottom, and pulverized and stirred in an aqueous citric acid solution (0.005% citric acid) 4. In this stirring liquid 5, the fruit juice is eluted in the citric acid aqueous solution 4 and remains in the citric acid aqueous solution 4 in a state in which the flesh buds, crushed pieces, seed pieces and loose pieces are fine.

  As shown in FIG. 2, the stirring solution 5 is transferred to a container 6 having a large opening (the volume is substantially equal to that of the container 3 for pulverizing and stirring) 6 in the citric acid aqueous solution 4 as shown in FIG. 2 are increased by the number of pulverization agitation). The stirring liquid 5 is in a smooth state (easy to flow and hard to solidify), unlike a muddy state (which is easy to flow and hard to solidify), which is pulverized and stirred in mere water.

  On the water surface of the stirring liquid 5 transferred to the container 6, flesh buds, crushed pieces, seed crushed pieces, spattered pieces, etc. float as floating matters 7. Discard into container 9. The soot (not shown) stored in the soot container 9 is stored because it will be processed as an appropriate vitamin C product at a later date. This scooping operation is performed at least once a day, and continues until the suspended matter does not float. This takes approximately 10-15 days. It is important to continue this crawling work patiently without trouble. Of course, the work so far can be mechanized.

  Even if it does not float apparently, fine folds such as pulp pods and skin pods still remain in the stirring solution 5. Therefore, it is applied to the centrifuge 10 as shown in FIG. The structure of the centrifuge 10 is not particularly limited. For example, a rotating basket (with a hole) 10c is rotated at a high speed in the outer container 10a by a motor 10b, and a bag-like filter cloth provided in the rotating basket 10c is used. The liquid portion 5 a that has passed through 10 d is accommodated in the reservoir 11, and the solid portion 5 b that remains on the filter cloth 10 d is discarded in the container 9.

  As shown in FIG. 4, the liquid portion 5 a is trapped through the bag-like cloth 13 installed at the discharge port of the funnel 12 from the reservoir container 11 and accommodated in the first container 14, and installed at the discharge port of the first container 14. The bag is passed through the bag-like cloth 15 and stored in the second container 16 as a stock solution 17. The solid portion captured by the bag-like cloth 13 and cloth 15 is discarded in the basket container 9. In addition, the bag-like cloth 13 used for the tanning can be satisfied by using a commercially available rough texture, and the cloth 15 can be satisfied by using a commercially available fine texture.

  The stock solution 17 accommodated in the second container 16 is placed in a refrigerator (not shown) for approximately one day. In this stock solution 17, pure water (Lowen water or distilled water) is hydrated (may be almost 1: 1), and divided into small containers 18 with 500 ml having a narrow mouth as shown in FIG. It is submerged in a temperature-controlled room 19 containing warm water kept at ˜75 ° C. One of the small containers 18 sunk simultaneously in the temperature-controlled room 19 is thermally sterilized until the temperature of the central portion of the stock solution 17 accommodated by the thermometer 20 penetrating the mouth plug reaches 65 ° C. After the heat sterilization, the small container 10 is removed from the temperature-controlled room 19 and cured in a refrigerator (not shown) for 2 to 3 days.

  As shown in FIG. 6, the stock solution 17 after the curing is transferred into a cylindrical container 21 having a mouth portion 21 'squeezed like a bowl. The mouth portion 21 ′ of the cylindrical container 21 is closed with a net-like vent lid 22 such as gauze so that the fermentation gas 17 a generated from the stock solution 17 naturally escapes. The stock solution 17 in the container 21 is agitated by the hand mixer 23 by removing the vent lid 22 at least once a day. The hand mixer 23 may be a commercially available one. The undiluted solution 17 stirred by the hand mixer 23 is promoted for fermentation and foamed, but is continued until the degree of fermentation is lost (no foaming). This takes 10-15 days. This foaming operation is an important operation in order to prevent fermentation from occurring after reaching the consumer.

  The stock solution 17 whose fermentation degree is lost is packed in a distribution container (the same shape as the small container), and is heat-sterilized again in the same manner as the temperature-controlled room 21 and stored in a refrigerator (not shown). That is, the stock solution 17 is heat-sterilized twice to ensure that pathogenic bacteria such as Escherichia coli do not remain. Therefore, the distribution container is shipped with a label with a trademark attached thereto. Of course, the above production method can also be applied to acerola, blueberries and the like containing a large amount of vitamin C.

  Next, the method of the present application will be schematically described. First of all, the edible fruit received from the producer is stored in a refrigerator, and when producing a vitamin C beverage, it is taken out from the refrigerator, washed with tap water, and pulverized and stirred together with an aqueous citric acid solution with a mixer. Although this stirring liquid is transferred to a container with a large opening, it does not become muddy due to the citric acid effect and enters a smooth state.

  On the water surface of the stirring liquid 5 in the container 6, flesh buds, crushed pieces, seed crushed pieces, loose pieces, and the like float as floating matters, so that they are sprinkled with cypress. This scooping operation is continued once a day until the suspended matter does not float. Even if it does not float apparently, fine mist remains in the stirring liquid, so use a centrifuge to separate the liquid part from the solid part. To.

  Then, it is put into a small container containing 500 ml which is hydrated and the mouth is thinned, and is heat-sterilized with hot water of 70 to 75 ° C. and cured in a refrigerator (not shown) for 2 to 3 days. Then, it moves in the cylindrical container which has a ventilation lid, removes a ventilation lid, promotes fermentation with a hand mixer, and continues until the fermentation degree is lost. Then, the stock solution whose fermentation degree is lost is packed in a distribution container, heat-sterilized again, stored in a refrigerator (not shown), and the consumer's request is met.

  This application has a strong effect on immunity enhancement, anti-virus production, interferon production, etc., and vitamin C, which is effective in preventing and treating adult diseases such as cancer, heart disease, stroke, and other infections (illnesses) such as influenza. Has been found as a new method that can be extracted from the fruit of the Japanese pear, and has high applicability in the beverage industry and other industries as well as in the medical industry.

It is a perspective view of the apparatus which grinds and stirs a cabbage fruit in a citric acid aqueous solution. It is a perspective view which is removing the suspended | floating matter from a stirring liquid. It is sectional drawing of a centrifuge. It is sectional drawing of the filtration apparatus of the liquid part after centrifuging. It is explanatory drawing at the time of heat sterilization. It is explanatory drawing which shows the state which is stirring in the container which has a ventilation lid.

DESCRIPTION OF SYMBOLS 1 Hamanashi fruit 2 Rotary blade 3 Container 4 Citric acid aqueous solution 5 Stirring liquid 5a Liquid part 5b Solid part 6 Container with a large opening 7 Floating substance 8 ９ 9 Straw container 10 Centrifugal separator 10a Outer container 10b Motor 10c Rotating trough 10d Filtration Cloth 11 Temporary storage container 12 Funnel 13 Bag-shaped cloth 14 First container 15 Bag-shaped cloth 16 Second container 17 Stock solution 17a Fermentation gas 18 Small container 19 Constant temperature chamber 20 Thermometer 21 Cylindrical container 22 Reticulated vent lid 23 Hand mixer

Claims (1)

After pulverizing and stirring citrus fruits containing a large amount of vitamin C in an aqueous citric acid solution, removing the suspended matter from the stirring solution at least once daily until the suspended matter does not float, and after centrifuging and wiping Add to stock solution, heat sterilize in small containers , store in refrigerator, and remove vent cover at least once a day in a container closed with vent cover to transfer stock solution for multiple small containers. A method for producing a vitamin C beverage, characterized in that stirring for promoting fermentation is continued until the degree of fermentation disappears, and then the mixture is packed in a distribution container and thermally sterilized again.

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