JPH05336936A - Carrot juice and its production - Google Patents

Abstract

PURPOSE:To obtain carrot juice harmonized with sweetness and sourness, reduced also in smell characteristic of carrot and having flavor such as that of fruit juice and readily drinkable. CONSTITUTION:401 concentrated carrot juice is mixed with 400g citric acid, 3200g cellulose and 3.6l SHOCHU (low-class distilled spirits) and further, the solution is diluted by adding hot water thereto in adequate amount until total amount becomes 120l and sugar degree becomes about 12 and alcohol concentration becomes about 0.75% to provide the objective carrot juice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an easy-to-drink ginseng juice containing ginseng as a main ingredient and a method for producing the same.

[0002]

2. Description of the Related Art Ginseng is known as a medicinal vegetable that contains a large amount of various vitamins, in particular β-carotene, which is the mother body of vitamin A, and has a medicinal effect for adjusting physical condition. This carrot is not only used for various dishes but also processed and eaten as juice. Originally, ginseng juice squeezed from raw ginseng had a unique taste and smell, and was generally considered difficult to drink. Therefore, when commercializing carrot juice, mix carrot juice with vegetable juice based on tomato juice,
It was mixed with fruit juices such as orange and pineapple juice that were sweet and sour and easy to drink.

[0003]

However, the above-mentioned conventional juice mixed with carrot juice has the following problems. In other words, juice that is mixed with carrot juice focuses on ease of drinking, so it is better than carrot juice that has a strong odor.
The mixing ratio of tasty fruit juice and vegetable juices other than carrot is high. That is, the mixing ratio of ginseng juice is about 5% for low and about 25% for high, which is not enough to expect the beneficial effects of ginseng.

[0004]

The structure of the present invention, which was devised to solve the above problems, is as follows. That is, the present invention is, in the first invention, ginseng juice obtained by adding an organic acid to ginseng juice obtained by squeezing raw ginseng. In the second invention, the ginseng juice obtained by squeezing raw ginseng to a required concentration, adding an organic acid thereto, and further diluting it to the required concentration It is a manufacturing method. Third
In the invention of ginseng, carrot juice obtained by squeezing raw ginseng juice to a required concentration, adding organic acid and dietary fiber to this, and further diluting to the required concentration. Is a manufacturing method. In the fourth invention, ginseng juice obtained by squeezing raw ginseng is concentrated to a required concentration, an organic acid, dietary fiber and liquor are added thereto, and further diluted to a required concentration to prepare an alcohol. It is a method for producing carrot juice with a concentration of less than 1%.

As the base of ginseng juice, ginseng juice is generally used by condensing it as it is several times (about 2 to 6 times), but the concentration ratio is particularly limited. do not do. In addition, the sugar content of processed ginseng juice to be ginseng juice is preferably higher than the sugar content of raw ginseng juice (undiluted or concentrated), but it is not limited to this. Not a thing. The type of organic acid is not particularly limited, and examples thereof include citric acid, malic acid, lactic acid, acetic acid, tartaric acid, and the like, which are used alone or in combination. The mixing ratio of the organic acid is, for example, 50 g to 600 g per 120 l of the finished carrot juice.
It is preferably g, but not limited thereto. It is desirable that the mixing ratio of dietary fiber is appropriately set within a range of up to 4500 g with respect to 120 l of the finished carrot juice, but not limited thereto. Regarding the mixing ratio of alcoholic beverages, the finished carrot juice should be liqueur with an alcohol concentration of less than 1%. It is also possible to obtain carrot liquor that is easy to drink by setting the alcohol concentration to 1% or more. Further, it is optional to appropriately add an inorganic acid, an inorganic alkali, an inorganic salt, an organic salt or the like in addition to the organic acid.

[0006]

EXAMPLES The present invention will be described in more detail based on examples. First, ginseng juice squeezed from raw ginseng was concentrated about 6 times by a known means. The sugar content of as-squeezed ginseng juice varies depending on the production area of ginseng, etc., but is usually around 6,
By concentrating it 6 times, the sugar content will be increased to about 36. Next, prepare 40 l of this concentrated ginseng juice, and in an appropriate amount (about 50 l) of hot water, 400 g of citric acid, which is an organic acid, and 320 g of cellulose, which is a dietary fiber.
0g, shochu (alcohol concentration 25%) which is alcoholic drinks 3.
6 l were mixed and diluted with the prepared concentrated ginseng juice.
Furthermore, add an appropriate amount of hot water to give a total volume of 120 liters and a sugar content of 12
And carrot juice was obtained by diluting to about 0.75% alcohol concentration.

(Working) The ginseng juice thus obtained has a sugar content about twice as high as that of freshly squeezed ginseng juice, and due to the action of added citric acid, The odor peculiar to carrots was alleviated, and the alcohol component of the alcoholic beverage gave it a mellow taste, giving it a flavor similar to fruit juice, making it easier to drink. Furthermore, since cellulose is added to this ginseng juice,
It has a good mouth feel, and it is possible to effectively ingest dietary fiber, which tends to be insufficient in modern people's diets, and it can be expected to have a health-promoting effect in combination with ginseng's original medicinal properties.

[0008]

INDUSTRIAL APPLICABILITY According to the present invention, a ginseng juice prepared by squeezing raw ginseng to a required concentration, adding an organic acid thereto, and further diluting the ginseng juice to a required concentration. Since it is a manufacturing method, the sweetness and sourness are harmonized as compared to freshly squeezed ginseng juice by the action of the added organic acid, which alleviates the odor peculiar to ginseng and is said to have a medicinal effect. An easy-to-drink ginseng juice with a fruit juice-like flavor is obtained, which is mainly made from nutritious ginseng. In addition, in the ginseng juice to which dietary fiber or liquor is added, the alcohol component of the liquor gives a mellow taste, and the dietary fiber makes the mouthfeel better. In addition, by adding dietary fiber, dietary fiber which tends to be deficient in the diet of modern people can be effectively ingested by drinking ginseng juice, and a health promoting effect can be expected in combination with ginseng's original medicinal component.

Claims (4)

[Claims] 1. A ginseng juice obtained by adding an organic acid to ginseng juice obtained by squeezing raw ginseng. 2. A method for producing ginseng juice, wherein ginseng juice obtained by squeezing raw ginseng is concentrated to a required concentration, an organic acid is added thereto, and further diluted to a required concentration. 3. Production of ginseng juice, wherein ginseng juice obtained by squeezing raw ginseng is concentrated to a required concentration, organic acid and dietary fiber are added thereto, and further diluted to a required concentration. Method. 4. A ginseng juice obtained by squeezing raw ginseng is concentrated to a required concentration, an organic acid, dietary fiber and liquor are added thereto, and further diluted to a required concentration to give an alcohol concentration of 1
The method for producing carrot juice, which is set to be less than%.