JP6738469B2 - Method for producing young barley juice - Google Patents

Description

The present invention relates to a method for producing barley young juice.

Green juice drinks are used as health foods that allow easy intake of vegetable ingredients. Such green juice drinks are generally stored in the form of a dry powder composed mainly of green leaves of plants, distributed, and prepared by dissolving in water or the like immediately before drinking (see, for example, Patent Document 1). ..

Patent No. 5892451

When such a green juice drink is to be circulated in a liquid state, it is common to dissolve the dry powder in water or the like, heat sterilize it according to a conventional method, and then package it in a container. I think that there is. However, green juice beverages prepared by dissolving dry powder in water are susceptible to deterioration due to heat during the heat sterilization process when packaging because the raw material is green leaves of plants, and this causes the blue color when not heated. It has been found that the green color of the juice drink becomes brown, the odor of the green juice drink when not heated is reduced, and the odor that is considered to be caused by heating is generated.

The present invention has been made in view of the above-mentioned problems, and even when a temporary heat treatment is performed, there is little change in color tone, and it is possible to obtain a good yield of squeezed juice in which odor reduction and generation are suppressed. An object of the present invention is to provide a production method capable of producing the same, and a method for improving the production yield of young barley leaf juice.

The present inventors diligently studied to solve the above problems. As a result, they have found that a squeezed juice obtained through a predetermined process can solve the above problems, and have completed the present invention.

That is, the present invention is as follows.
[1]
A method for improving the production yield of barley young juice,
A cutting step for cutting young barley leaves,
A blanching step of heating the cut young barley leaves at 70.0 to 99.0° C. for 1.0 to 10.0 minutes;
In the heated young barley leaf, a watering step together with water in an amount of 0.5 times or more the weight of the young barley leaf added as a raw material,
A refining step of refining the young barley leaf to which the amount of the water has been added,
Squeezing the micronized barley young leaves, and a squeezing step to obtain a squeezed liquid,
A method for improving the production yield of young barley juice.
[2]
After the cutting step, before the blanching step, further comprising a washing step for washing the cut young barley leaf,
The washing step includes a step of immersing young barley leaves in water, and/or a step of watering the young barley leaves.
The method for improving the production yield of young barley juice extract according to [1].
[3]
The amount of the water added in the water addition step is 0.5 to 6.0 times the weight of the young barley leaf added as a raw material.
The method for improving the production yield of young barley leaf juice as described in [1] or [2].
[4]
After the watering step, before the micronizing step, further comprises a preliminary micronizing step of crushing the young barley leaves to which the water has been added,
[1] to the method for improving the production yield of young barley juice extract according to any one of [3].
[5]
In the cutting step, the barley young leaves having an average length of 1.0 to 15.0 cm are obtained.
The method for improving the production yield of barley young leaf juice as described in any one of [1] to [4].
[6]
In the refining step, the barley young leaves having an average length of 0.1 to 20.0 mm are obtained.
The method for improving the production yield of barley young leaf juice as described in any one of [1] to [5].
[7]
In the squeezing step, the method for improving the production yield of young barley leaf squeezing liquid according to any one of [1] to [6], wherein a squeezing liquid having a soluble solid content of 0.1 to 4.0% is obtained.
[8]
A sterilization step of sterilizing the squeezed juice,
A filling step of filling the container with the juice.
Further comprising a storage step of storing the juice in the container at -40 to 0°C.
[1] A method for improving the production yield of young barley leaf juice according to any one of [1] to [7].
[9]
In the cutting step, the watering step, the refining step, and the squeezing step, the young barley leaf is adjusted to have an average temperature of 5 to 60° C., and
The total required time of the cutting step, the watering step, the refining step, and the squeezing step is 10 to 30 minutes,
[1] A method for improving the production yield of young barley juice extract according to any one of [1] to [8].

According to the present invention, even when subjected to a temporary heat treatment, there is little change in color tone, a production method capable of obtaining a good yield of squeezed juice in which odor reduction and generation are suppressed, and barley green leaves. It is possible to provide a method for improving the production yield of squeezed juice.

Hereinafter, an embodiment of the present invention (hereinafter referred to as “the present embodiment”) will be described in detail, but the present invention is not limited to this, and various modifications can be made without departing from the gist thereof. Is.

[Method for producing young barley juice]
The manufacturing method of the young barley leaf juice according to the present embodiment includes a cutting step of cutting young barley leaves, and a blanching of heating the cut young barley leaves at 70.0 to 99.0° C. for 1.0 to 10.0 minutes. A step, a step of adding water to the heated barley leaf, a step of refining the barley leaf to which the water has been added, and a step of refining the barley leaf that has been micronized to obtain a juice. A soup step is included, and the amount of the water added in the water addition step is 0.5 times or more the weight of the young barley leaf added as a raw material.

[Cutting process]
The cutting step is a step of cutting young barley leaves. Here, the young barley leaf which is a raw material is a young leaf part of barley which is a plant of the grass family. Although not particularly limited, the young leaf portion of barley grown to 10 to 30 cm can be plucked, and the plucked young barley leaf can be used as a raw leaf. Barley young leaves, which are fibrous, slender and thin leaves, are long to be used as they are for the refining process, squeezing process, and other processes, stagnant the processing device in each process, and sufficiently aim at each process. There is a risk that the processing described in (1) cannot be performed. Therefore, in the present embodiment, the barley young leaves are cut in the cutting step.

In the cutting step, the average length of the barley young leaves after cutting is preferably 1.0 to 15.0 cm, more preferably 1.0 to 10.0 cm, and further preferably 1.0 to 7.0 cm. And particularly preferably 1.0 to 5.0 cm. The finer the barley leaf is cut, the more the post-process stagnation is suppressed, and the more sufficient the treatment tends to be. On the other hand, the rougher the barley young leaves are, the more the treatment efficiency in the cutting process tends to be improved. The average length can be calculated as an average of 100 freshly cut barley leaves.

The cutting method is not particularly limited as long as the long barley young leaves can be cut in a direction perpendicular to the leaf extending direction. However, since the barley young leaves are fibrous as described above, the cutting method of cutting by engaging the upper and lower blades like scissors is more effective than the cutting method of cutting with a single blade like a knife. It is preferable in terms of reliability and efficiency of the cutting process.

Further, although not particularly limited, it is preferable to perform the cutting step before the washing step described later. When cutting is performed with water adhering to the barley young leaves, the barley young leaves adhere to the cutting blade, which may reduce the certainty of cutting and the efficiency of the cutting process. However, after the washing step, if the barley young leaves are dried and then the cutting step is performed, such a decrease in the reliability of cutting and the efficiency of the cutting step can be avoided, but the efficiency of the entire manufacturing method through the drying step is improved. In addition to deterioration of sex, the burden on young barley leaves due to drying cannot be avoided. Therefore, even if it is a normal vegetable treatment to perform the washing step first, it is preferable that the cutting step be prioritized.

[Washing process]
The manufacturing method of the present embodiment may include a washing step of washing young barley leaves. The washing method is not particularly limited, and examples thereof include an immersion washing method in which young barley leaves are immersed in water in a washing tank, and a sprinkling washing method in which young barley leaves arranged on a plate such as a belt conveyor are water-sprayed. By performing the washing step, soil bacteria, soil, and other impurities can be washed away. In particular, it is preferable to perform the immersion cleaning method and/or the sprinkling cleaning method. Note that the cleaning step is preferably performed after the cutting step for the reason described above. Further, it is preferable that the washing step is performed before the blanching step described later. The temperature of the water used in the washing step is not particularly limited, but is preferably around room temperature, for example, 5 to 35°C.

[Blanching process]
The blanching step is a step of heating the cut young barley leaves at 70.0 to 99.0° C. for 1.0 to 10.0 minutes. By carrying out such heat treatment, deterioration promoted by the enzyme of young barley leaves can be suppressed, and the odor and sweetness of the young barley leaves contained in the obtained juice will tend to be further improved.

The treatment temperature of the blanching step is 70.0 to 99.0°C, preferably 75.0 to 98.0°C, more preferably 80.0 to 97.0°C, and further preferably 85. 0 to 97.0°C. When the temperature of the blanching step is 70.0° C. or higher, the purpose of the blanching step can be achieved. On the other hand, as the temperature of the blanching step is lower, the hardening of young barley leaves by heat tends to be suppressed. By suppressing the hardening of the barley young leaves due to heat, the efficiency of the treatment of crushing or refining the fibrous young barley leaves is further improved.

The treatment time of the blanching step is 1.0 to 10.0 minutes, preferably 1.0 to 7.0 minutes, more preferably 1.0 to 5.0 minutes, and further preferably Is 1.0 to 3.0 minutes. When the processing time of the blanching process is 1.0 minute or more, the purpose of the blanching process can be achieved. On the other hand, since the treatment time of the blanching step is 10.0 minutes or less, it is possible to suppress the decrease in the color tone of the obtained juice and the decrease in the odor of the barley young leaves due to excessive heat treatment, Further, it is possible to suppress the generation of odor due to overheating and hardening of young barley leaves due to heat.

The specific method of blanching is not particularly limited, but by passing a hot water tank by a conveyor carrying young barley leaves, a method in which young barley leaves pass through hot water at a predetermined temperature, or young barley leaves are placed. A method of spraying steam or passing through a space filled with steam can be considered for the conveyor. When hot water or steam is used for blanching, the barley young leaves after blanching and the externally added water such as hot water or steam used are separated as much as possible.

[Watering step]
The water addition step is a step of adding water to the barley young leaves heated by blanching. By adding water to young barley leaves after blanching, the temperature of the young barley leaves can be rapidly lowered. Thereby, the residual heat in the blanching step is removed, it is possible to suppress the decrease in the color tone of the obtained juice and the decrease in the odor of the barley young leaves, and further, the generation of odor due to overheating and the barley young leaves. Curing due to heat can be suppressed. By suppressing the hardening of the barley young leaves due to heat, the efficiency of the treatment of crushing or refining the fibrous young barley leaves is further improved. Further, in addition to the inhibition of hardening of young barley leaves by heat, crushing or refining the young barley leaves together with an appropriate amount of water further improves the treatment efficiency.

The method of adding water is not particularly limited, and examples thereof include a method of adding to young barley leaves separated from hot water after the blanching step. The amount of water added in the water addition step is 0.5 times or more, preferably 1 time or more, more preferably 2 times or more, and further preferably 3 times the weight of the barley young leaves added as a raw material. More than double. The upper limit of the amount of water added in the water addition step is not particularly limited, but is preferably 6 times or less, more preferably 5 times or less, and further preferably, the weight of young barley leaf added as a raw material. It is 4 times or less.

The larger the amount of water added in the water addition step, the higher the effect of removing the residual heat, and accompanying it, it is possible to suppress a decrease in the color tone of the obtained juice and a decrease in the odor of young barley leaves. Generation of odor due to overheating, suppression of hardening of young barley leaves by heat, and efficiency of crushing treatment or micronization treatment described later tend to be further improved. Furthermore, the larger the amount of water added in the water addition step, the higher the yield of the juice obtained. Here, the term "yield" means that the amount of solids recovered in the juice obtained from the same amount of barley leaf raw material is high, and as an index thereof, the amount of juice obtained from a certain raw material The value obtained by multiplying the Brix of the juice is used. This value is the amount of squeezed liquid when Brix is 1, and the larger the amount of squeezed liquid when Brix is 1 obtained from a certain raw material, the greater the amount of solids obtained from the barley young leaf raw material is. Means

Further, when the amount of water added in the water addition step is less than 0.5 times the weight of the barley young leaves added as a raw material, the yield is further reduced.

The water temperature of water to be added in the water addition step is preferably 0 to 40°C, more preferably 0 to 30°C, and further preferably 0 to 25°C. When the water temperature is within the above range, each purpose of the water addition step can be achieved more efficiently.

[Preliminary refinement process]
The production method of the present embodiment may include a preliminary micronizing step of crushing water-added young barley leaves after the water adding step and before the micronizing step. The preliminary refining step in the present embodiment is positioned as a pre-stage treatment of the refining step, and the barley young leaves that have been cut to about 1.0 to 15.0 cm in the cutting step are further shredded to an extent that the miniaturization processing can be easily performed. Alternatively, it is a step of mashing. As a guide, it is considered that the barley young leaves are crushed until the size becomes equal to or smaller than the maximum raw material size specified by the apparatus used in the refining process. The specific size of the young barley leaf obtained through the preliminary refining step is not particularly limited, but is preferably 9.5 mm or less, and more preferably 9.0 mm or less. By going through the preliminary miniaturization step, in the miniaturization process, clogging of the device is suppressed, and the treatment efficiency tends to be further improved.

[Miniaturization process]
The refining step is a step of refining young barley leaves to which water has been added. Examples of the method of miniaturization include further shredding and mashing. In particular, in this embodiment, it is preferable to perform both shredding and mashing. As a guide, the specific size of the young barley leaf obtained through this refining process is preferably refined to a size suitable for the treatment of the subsequent squeezing process, and the barley young leaf after the refining process is treated with water. It is preferable that they are combined to be refined to a puree shape. From such a viewpoint, the average length of young barley leaves obtained through the refining step is not particularly limited, but is preferably 0.1 to 20.0 mm, more preferably 0.1 to 5 mm or less, It is more preferably 0.1 to 3 mm or less, and particularly preferably 0.1 to 2 mm or less.

[Squeezing process]
The squeezing step is a step of squeezing the finely ground young barley leaves to obtain a squeezed liquid. The squeezing method is not particularly limited, and examples thereof include decanter centrifugal squeezing, screw press squeezing, belt squeezing, and filtered squeezing. Among them, the decanter centrifugation method is preferable in the case of young barley leaves because of the weight balance between the solid content and the juice to be squeezed. The soluble solid content of the juice obtained in the juice extraction step is not particularly limited, but is preferably 0.1 to 4.0%, more preferably 0.2 to 4.0%, particularly preferably 0.5 to 4%. It is 0.0%.

[Concentration process]
The squeezed liquid obtained in the squeezing step may be concentrated to a desired concentration in the concentration step. The concentration method is not particularly limited, and examples thereof include a method of volatilizing water under reduced pressure. At this time, the juice may be heated from the viewpoint of promoting volatilization. The heating temperature in the concentration step is preferably 40 to 100°C.

[Sterilization process/filling process]
The manufacturing method of the present embodiment may further include a sterilizing step of sterilizing the juice and a filling step of filling the container with the juice. The order of the sterilization step and the filling step is not particularly limited, and the squeezed liquid before filling may be subjected to the sterilization step or may be subjected to the sterilization step after being filled in the container.

The container for filling the juice is not particularly limited, but examples thereof include metal cans (steel cans, aluminum cans, etc.), PET containers, paper containers, glass bottles, and the like. Further, the squeezed liquid may be a concentrated product packed in a container (conc) or an RTD (Ready To Drink) that can be drunk as it is after purchase.

The conditions of the sterilization treatment are not particularly limited, but when supplied as a beverage raw material, for example, a method of treating at 120 to 140° C. for 10 to 30 seconds can be mentioned.

[Storage process]
The production method of the present embodiment may further include a storage step of storing the squeezed juice filled in the container at -40 to 0°C. The juice obtained after the sterilization step can be stored at a low temperature and with stable quality.

[Other]
In the cutting step, the water adding step, the refining step, and the squeezing step, it is preferable to adjust the young barley leaves to an average temperature of 5 to 60°C. The average temperature of the young barley leaves is preferably 5 to 50°C, more preferably 5 to 40°C, and further preferably 5 to 30°C. By keeping the temperature of the young barley leaves low, it is possible to suppress a decrease in the color tone of the juice obtained and a decrease in the odor of the barley young leaves, and further it is possible to suppress the generation of odor due to heating. From the same viewpoint, the total time required for the cutting step, the water adding step, the refining step, and the squeezing step is preferably 10 to 30 minutes.

[Barley young leaf juice]
The young barley leaf juice obtained as described above may be concentrated or hydrated as it is to prepare a beverage, or it may be used as a raw material for other packaged beverages.

[Method for improving production yield of young barley juice]
The method for improving the production yield of barley green juice according to the present embodiment includes a cutting step of cutting barley young leaves and the cut barley young leaves at 1.0 to 10.0 minutes at 70.0 to 99.0°C. Blanching step, to the heated barley leaf, a watering step of adding water, a refining step of refining the barley leaf to which the water has been added, squeezing the barley leaf that has been micronized, and a juice. And a squeezing step to obtain the amount of water added in the watering step is 0.5 times or more the weight of the young barley leaf added as a raw material.

Each step of the manufacturing yield improving method can be the same as the above manufacturing method.

[Method for suppressing heat deterioration odor of young barley juice]
The method for suppressing heating deterioration odor of young barley leaf juice according to the present embodiment includes a cutting step of cutting young barley leaves and the cut young barley leaves at 70.0 to 99.0° C. for 1.0 to 10.0 minutes. Blanching step to do, to the heated barley leaf, a watering step of adding water, a refining step of refining the barley leaf to which the water has been added, and squeezing the micronized barley leaf to obtain a juice. And the amount of water added in the watering step is 0.5 times or more the weight of the young barley leaf added as a raw material.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. The present invention is not limited to the following examples.

[Example 1]
The collected barley young leaves were put into a cutting machine that cuts the barley young leaves by engaging the upper and lower two blades, and cut so that the average length was 1.0 cm (cutting step). Next, the cut young barley leaves were washed in a washing tank, and then shower-washed (washing step). Then, the washed young barley leaves were transported to a warm water tank, subjected to heat treatment with warm water of 95° C. for 3 minutes, and then lifted from the warm water (branching step). To the young barley leaves pulled from warm water, add the same weight of water as the barley young leaves added as a raw material (hydration step), and use Comitroll Processor (Arcelle Japan Co.) to obtain an average length of 2.0 mm. It was miniaturized (miniaturization process). After miniaturization, the juice of the barley young leaves in the form of puree was squeezed with a decanter type centrifuge to obtain juice of young barley leaves (squeezing step).

Then, after that, sterilization treatment was performed at 137° C. for 30 seconds, the can container was filled with the squeezed liquid, and the lid was closed to obtain a barley young leaf beverage.

[Example 2]
In the cutting step, a young barley leaf beverage was obtained in the same manner as in Example 1 except that the young barley leaf was cut to an average length of 5.0 cm.

[Example 3]
In the cutting step, a young barley leaf beverage was obtained in the same manner as in Example 1 except that the young barley leaf was cut to have an average length of 15.0 cm.

[Example 4]
In the blanching step, a young barley leaf beverage was obtained in the same manner as in Example 1 except that heat treatment was performed with hot water at 70° C. for 10 minutes.

[Example 5]
In the blanching step, a young barley leaf beverage was obtained in the same manner as in Example 1 except that the heat treatment was performed with warm water at 99°C for 1 minute.

[Example 6]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that water in an amount of 3 times the weight of the young barley leaf after being lifted from warm water was added in the water adding step.

[Example 7]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that water in an amount of 0.5 times the weight of young barley leaf after being lifted from warm water was added in the water addition step.

[Example 8]
After the water addition step, crushing was performed using a micro grader (model: MCG600, manufactured by Ikesan Co., Ltd.) (preliminary micronization step), and then the micronization step was performed so that the average length was 1.0 mm. A barley young leaf beverage was obtained in the same manner as in Example 1.

[Example 9]
After the water addition step, crushing was performed using a micro grader (model: MCG600, manufactured by Ikesan Co., Ltd.) (preliminary micronization step), and then the micronization step was performed so that the average length was 2.0 mm. A barley young leaf beverage was obtained in the same manner as in Example 1.

[Example 10]
After the water addition step, crushing was performed using a micro grader (model: MCG600, manufactured by Ikesan Co., Ltd.) (preliminary micronization step), and then the micronization step was performed so that the average length was 10.0 mm. A barley young leaf beverage was obtained in the same manner as in Example 1.

[Example 11]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that shower washing was not performed in the washing step.

[Example 12]
A young barley leaf beverage was obtained in the same manner as in Example 1, except that the washing step was not performed in the washing step.

[Comparative Example 1]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that the cutting step was not performed. However, since the barley young leaves were not cut, the refining process could not be performed smoothly, and the barley young leaves stayed hot after blanching. Retention at high temperature caused a decrease in fresh aroma of the juice and generation of deteriorated odor.

[Comparative Example 2]
In the blanching step, a young barley leaf beverage was obtained in the same manner as in Example 1 except that heat treatment was performed with warm water at 95°C for 15 minutes.

[Comparative Example 3]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that the blanching step was not performed. However, miniaturization was difficult to proceed, and stagnation occurred in subsequent manufacturing lines. In addition, since no blanching was performed, the squeezed juice became a strong squeezed juice, making it difficult to feel the fresh scent.

[Comparative Example 4]
A young barley leaf beverage was obtained in the same manner as in Example 1 except that the water addition step was not performed. However, since the water addition step was not performed, young barley leaves were processed at a relatively high temperature in the subsequent production lines.

[Evaluation]
The color tone of each barley young leaf beverage obtained as described above, the odor of the barley young leaf beverage, and the odor considered to be generated in the barley young leaf beverage due to heating were evaluated. Note that these evaluations were outsourced to eight panelists, and each evaluation item was evaluated according to the following criteria. Here, the numerical values in the table are calculated by calculating the average value of the panelists' evaluations and rounding off the decimal point.

Further, in the above evaluation, the following Controls 1 and 2 were adopted as a standard.

[Control 1]
5 g of powdered barley young leaves (manufactured by Sasaki Food Industry Co., Ltd.) was dispersed in 100 g of water to prepare. Then, after that, sterilization treatment was performed at 137° C. for 30 seconds, the prepared liquid was filled into a can container and the lid was covered, to obtain a control beverage.

[Control 2]
The young barley leaf beverage obtained in Example 9 was used as a control beverage.

<Color tone>
The liquid of Control 1 before sterilization was compared with the liquid of Control 1 after filling the can, and brown color change was confirmed. In addition, the squeezed juice of Control 2 before sterilization was compared with the barley leaf drink of Control 2 after being filled in the can, and brown color change was confirmed. As a result, Control 2 showed less browning. Based on this, comparative examples of each example were evaluated according to the following criteria.
4: Browning equivalent to Control 2 3: Browning intermediate to that of Controls 1 and 2: 2: Browning equivalent to Control 1: 1: Browning more than Control 1

In Controls 1 and 2, browning was confirmed even when sterilized at 50°C or 70°C. The higher the temperature, the greater the degree of browning. It was found that the change was remarkable.

<Smell of heating deterioration>
The odors of the control 1 solution before sterilization and the control 1 solution after filling the can were compared, and the odor having an increasing tendency was defined as the odor (heat-deteriorated odor) considered to be caused by heating. In addition, the scent of Control 2 before sterilization and the scent of Control 2 barley leaf beverage after being filled in a can were compared, and the odor with an increased tendency was regarded as the odor (heat-deteriorated odor) considered to be caused by heating. Defined. As a result, Control 2 had less odor that was considered to be caused by heating. Based on this, comparative examples of each example were evaluated according to the following criteria.
4: Heat deterioration odor equivalent to control 2 3: Heat deterioration odor intermediate between controls 1 and 2 2: Heat deterioration odor equivalent to control 1 1: Heat deterioration odor stronger than control 1 feel

In Controls 1 and 2, the odor that was considered to be caused by heating was confirmed even when sterilized at 50° C. or 70° C., but the higher the temperature, the greater the generation of odor, and especially at 50° C. It has already been found that the change becomes remarkable when it exceeds the limit.

<Fresh incense>
The odors of the control 1 liquid before sterilization and the control 1 liquid after filling the can were compared, and the odor having a decreasing tendency was defined as the odor (fresh aroma) of the beverage without heating. In addition, the scent of Control 2 juice before sterilization was compared with the odor of the young barley leaf beverage of Control 2 after being filled in a can, and the scent that tended to decrease was found in the young barley leaf beverage without heating (fresh aroma). ) Is defined as. As a result, the control 2 had more odor in the young barley leaf beverage when it was not heated. Based on this, comparative examples of each example were evaluated according to the following criteria.
4: Fresh fragrance equivalent to control 2 3: Fresh fragrance between controls 1 and 2 2: Fresh fragrance equivalent to control 1 1: Feeling a fresh fragrance weaker than control 1

In Controls 1 and 2, even when sterilized at 50° C. or 70° C., the odor of the beverage when not heated was confirmed, but the higher the temperature, the greater the decrease in odor, especially at 50° C. It has already been found that the change becomes remarkable when the value exceeds.

C: Process performed-: Process or measurement not performed

[Example 13]
The collected barley young leaves were put into a cutting machine that cuts the barley young leaves by the upper and lower two blades being engaged with each other, and cut to have an average length of 1.0 cm (cutting step). Next, the cut young barley leaves were washed in a washing tank, and then shower-washed (washing step). Then, the washed young barley leaves were transported to a warm water tank, subjected to a heat treatment with warm water of 95° C. for 3 minutes, and then lifted from the warm water (branching step). An average length of 2.0 mm was added to a young barley leaf lifted from warm water by adding 0.5 times the weight of water of the young barley leaf used as a raw material (hydration step) and using a COMITOL processor (manufactured by Arsell Japan). It was miniaturized so as to become (miniaturization step). After miniaturization, the juice of the barley young leaves in the form of puree was squeezed with a decanter type centrifuge to obtain juice of young barley leaves (squeezing step).

[Example 14]
A squeezed liquid was obtained in the same manner as in Example 13 except that 0.7 times the weight of the barley leaf after being lifted from warm water was added in the water adding step.

[Example 15]
A squeezed juice was obtained in the same manner as in Example 13 except that water in an amount of 1 times the weight of young barley leaf after being lifted from warm water was added in the water adding step.

Example 16
A squeezed liquid was obtained in the same manner as in Example 13 except that water having a weight three times as much as that of the barley young leaves after being lifted from warm water was added in the water adding step.

Example 17
A squeezed juice was obtained in the same manner as in Example 13 except that water in an amount of 4 times the weight of the young barley leaf after being lifted from warm water was added in the water adding step.

<Yield evaluation>
The weight and Brix of the juices obtained in Examples 13 to 17 were measured. A Brix meter (Digital Refractometers, RX5000α-Bev manufactured by ATAGO Co., Ltd.) was used to measure Brix. The weight (kg) of the obtained juice was divided by Brix and the amount (kg) of young barley leaf used as a raw material, and multiplied by 100 to calculate the yield. The results are shown below.

*Amount of squeezed juice when Brix per unit amount of young barley leaf is 1.

In addition, in the hydration process, when water having a weight of 0.25 times the weight of young barley leaf after being lifted from warm water was added, clogging occurred in the subsequent miniaturization process, and further processes could not be continued. In addition, in the water addition step, the yield was about the same as that of Example 17, even when 8 times the weight of the young barley leaf after being lifted from warm water was added, and a significant improvement in yield cannot be expected. Do you get it. Furthermore, when the amount of water added was large, the manufacturing energy cost increased in proportion to the amount of water added in the subsequent concentration step and the like.

INDUSTRIAL APPLICABILITY The present invention has industrial applicability as a method for obtaining juice from young barley leaves.

Claims (9)

A method for improving the production yield of barley young juice,
A cutting step for cutting young barley leaves,
A blanching step of heating the cut young barley leaves at 70.0 to 99.0° C. for 1.0 to 10.0 minutes;
A watering step of adding to the heated young barley leaves an amount of water 0.5 times or more the weight of the young barley leaves introduced as a raw material,
A refining step of refining the young barley leaves together with the amount of the water;
Squeezing the micronized barley young leaves, and a squeezing step to obtain a squeezed liquid,
A method for improving the production yield of young barley juice. After the cutting step, before the blanching step, further comprising a washing step for washing the cut young barley leaf,
The washing step includes a step of immersing young barley leaves in water, and/or a step of watering the young barley leaves.
The method for improving the production yield of young barley juice extract according to claim 1. The amount of the water added in the water addition step is 0.5 to 6.0 times the weight of the young barley leaf added as a raw material.
The method for improving the production yield of young barley leaf juice according to claim 1 or 2. After the watering step, before the micronizing step, further comprises a preliminary micronizing step of crushing the young barley leaves to which the water has been added,
The method for improving the production yield of young barley leaf juice according to any one of claims 1 to 3. In the cutting step, the barley young leaves having an average length of 1.0 to 15.0 cm are obtained.
The method for improving the production yield of the young barley leaf juice according to any one of claims 1 to 4. In the refining step, the barley young leaves having an average length of 0.1 to 20.0 mm are obtained.
The method for improving the production yield of young barley leaf juice according to any one of claims 1 to 5. In the squeezing step, a squeezed liquid having a soluble solid content of 0.1 to 4.0% is obtained, and the method for improving the production yield of young barley squeezed liquid according to any one of claims 1 to 6. A sterilization step of sterilizing the squeezed juice,
A filling step of filling the container with the juice.
A storage step of storing the juice in the container at -40 to 0°C.
A method for improving the production yield of the young barley juice extract according to claim 1. In the cutting step, the watering step, the refining step, and the squeezing step, the young barley leaf is adjusted to an average temperature of 5 to 60° C., and
The total time required for the cutting step, the watering step, the refining step, and the squeezing step is 10 to 30 minutes,
The method for improving the production yield of young barley leaf juice according to any one of claims 1 to 8.