JPH0748993B2 - Natural palm drink manufacturing method and natural palm drink - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a beverage using coconut pulp having a high protein and fat content as a raw material, and a natural coconut beverage produced by the production method. .

[Background of the Invention]

Conventionally, as a method for producing a fruit juice beverage using fruit pulp as a raw material, a method of squeezing fruit juice from a crushed material of pulp, mixing the fruit juice with sugar and a predetermined additive, and filling the container with sterilization treatment is applied. However, in the case of coconut flesh, the method applied to the above-mentioned general fruit juice cannot be applied because the content of protein and fat is high. The reason is that with the above method, the natural aroma in the flesh of the palm and the nutritional components contained in the flesh cannot be fully utilized and stored, and the proteins and fats contained in the flesh of the palm are fruit juice. This is because the fat is separated from water in the obtained fruit juice drink and the protein is coagulated because it is not dissolved therein.

[Conventional technology]

In the past, countries such as Philippines, Singapore and Indonesia have been actively conducting research to develop natural coconut drinks in order to fully develop coconut resources. The method applied in those countries is the method applied to the above-mentioned general fruit juice, such as squeezing the fruit juice from the flesh of a palm and mixing the fruit juice with a flavor and a predetermined additive, or further another fruit juice. In some countries, mixed fruit juice is added to produce a concentrated juice, and in other countries, a concentrated solution is produced by concentrating the palm fruit juice and the concentrated solution is divided with water to be used as a beverage.

[Problems to be Solved by the Invention]

However, the above-mentioned method solves important technical problems such as active tissue in palm juice being naturally converted to cheese state, protein coagulation, and fat globule separating into surface layer. In addition, the above method cannot preserve the natural scent and nutritional components of palm flesh.

[Means for Solving the Problems]

The present invention solves the above-mentioned conventional problems and maintains homogeneity at room temperature and low temperature during the manufacturing process of a palm drink and during the storage period of the obtained product, and is physically stable so that a condensation phenomenon or a separation phenomenon does not appear. It consists of the following four steps for the purpose of maintaining the state and preserving the natural scent and nutritional components of coconut without the use of fragrances.

Step 1 of crushing flesh of coconut into small pieces, grinding the small pieces into a slurry, and collecting fruit juice by solid-liquid separating the slurry 1 Add an emulsifier aqueous solution to the fruit juice, and further add a stabilizer aqueous solution. Add and heat the mixture to 60 ℃ to 70 ℃ and stir it, and then perform colloid mill treatment to prepare the mixed emulsion. Step 2 Add the sweetener to the mixed emulsion obtained in Step 2 and boil it, then homogenize it. Step 3 of adjusting the diameter of fat globules in the mixed emulsion to 5 μm or less The step 4 of filling the homogeneous mixed emulsion homogenized by the step 3 in a packaging container and performing sterilization treatment is provided.

Hereinafter, the present invention will be described in more detail in the order of steps.

[Step 1] In step 1, the flesh of the palm is crushed into small pieces, the pieces are crushed into a slurry, and the juice is collected by solid-liquid separation of the slurry. More specifically, the outer shell of the matured palm is discarded, the hard shell is removed, the black endothelium is peeled off, and the white pulp of the fresh palm is obtained. The flesh is crushed into small pieces, but generally 5 to 6 pieces of the flesh are used.
The pieces are made into a size of mm ³ , and hot water of 50 ° C. to 80 ° C. is added to the pieces to grind them into a slurry, and fresh concentrated palm juice is extracted from the slurry by, for example, a centrifugation method. The production rate of this concentrated juice is about 50% to 60%.

[Step 2] Since the active tissue in the fresh palm-rich juice obtained in Step 1 is naturally converted into a cheese state as it is, immediately, that is, within 30 minutes, the fresh palm-rich juice has a temperature of 60 ° C to 80 ° C. Warm water at ℃ is added at a fixed ratio (for example, 1: 1) to dilute, and the diluted palm juice is placed in a clean stirring tub.

Emulsifier and warm water are put into one high-speed stirrer at a constant ratio (eg 1: 4 to 5) and the temperature is controlled to 60 ° C to 70 ° C, for example, at a stirring speed of 2800 times / minute for 3 minutes to. Stir for 5 minutes to prepare an emulsifier aqueous solution.

Similarly, a stabilizer and water are put into another high-speed stirrer at a constant ratio (for example, 1: 4 to 5) and stirred at a speed of 2800 times / min for 3 to 5 minutes to form an aqueous stabilizer solution. adjust. The temperature at this time is controlled at room temperature.

After adjusting the emulsifier aqueous solution and the stabilizer aqueous solution respectively as described above, the emulsifier aqueous solution is added to the diluted coconut juice in the stirring tub, and then placed in the stirring tub to add the stabilizer aqueous solution to the diluted coconut. Add to fruit juice, stir for 3 minutes to 5 minutes, control the temperature to 60 ° C to 70 ° C, and perform pre-emulsification mixing treatment. The contents of emulsifier and stabilizer added at this time are 0.2% to 0.3% and 0.3% of the total amount, respectively.
The maximum is 0.5%.

The pre-emulsified mixture thus obtained is injected into a colloid mill by, for example, a pump, and subjected to a tertiary circulation colloid mill treatment depending on the size of the fine pieces.

In the colloid mill treatment, the fat globules in the coconut juice are crushed by using the vortex force, and the temperature at that time is controlled to 60 ° C to 70 ° C to obtain a mixed emulsion.

[Step 3] The mixed emulsion obtained in step 2 is placed in a control pan, and sugar solution such as sugar is added to the emulsion mixture as a sweetener, mixed and boiled down. When the total amount of liquid reaches a certain amount, the refractive index of sugar content is measured so that the refractive index becomes about 10 °.

Pour the mixed emulsion boiled down in this way into a homogenizer and control the temperature between 60 ° C and 70 ° C.
The fat globules in the palm juice are further crushed under a high pressure of 200 kg / cm ² to reduce the diameter of the fat globules to 5 μm or less.

At this time, the mixed emulsion becomes milky white uniformly, and there is neither a phenomenon that fat balls are separated and float on the surface layer nor a phenomenon of protein coagulation.

[Step 4] As a packaging container for the homogeneously mixed emulsion obtained in Step 3, a can, a bottle, a paper box, a pack or the like is used. For cans or bottles, first set the temperature to 85 in a vacuum state of 600 to 650 mmHg.
℃ to 90 ℃ and can or bottle,
Then sterilization is performed. That is, the temperature is 121 ℃ for 10 minutes.
Raise to 125 ℃, hold at this temperature for 10 minutes to 12 minutes,
Next, cool down to 100 ° C in 10 minutes, then immediately 38 ° C-40 ° C.
Cool to. For paper boxes and packs, aseptic packaging is completed by performing instant disinfection treatment for 4 seconds at a high temperature of 137 ° C.

No flavors or other juices are normally used during the whole manufacturing process.

[Action / effect]

The coconut drink produced by the method of the present invention has good physical stability when stored at room temperature and low temperature, and neither protein coagulation phenomenon nor fat separation phenomenon appears. Besides, it can preserve the special natural scent and nutrients of palm tree.

〔Example〕

[Step 1] 50 kg of the carefully selected palm flesh is washed with running water, crushed into pieces, added with 30 kg of hot water at 60 ° C, and ground to obtain a slurry. Collect fruit juice from the above slurry with a centrifuge. This fruit juice is placed in a stirring tub, and the same amount of hot water as 72 ° C. is added, and the mixture is stirred for 3 minutes for dilution.

[Step 2] An emulsifier aqueous solution is prepared by adding an emulsifier and 5 times the amount of hot water at 70 ° C. into one high-speed stirrer and stirring at a speed of 2800 times / minute for 5 minutes. Into another high speed stirrer, a stabilizer and 5 times amount of water at 30 ° C. are put, and the stabilizer aqueous solution is prepared by stirring at a speed of 2800 times / min for 3 minutes. The emulsifier aqueous solution is added to the diluted fruit juice placed in the stirring tub, and the mixture is stirred at a temperature of 65 ° C. for 3 minutes. Next, the stabilizer aqueous solution is put into a stirring tub and stirred at a temperature of 65 ° C. for 3 minutes to prepare a premixed emulsion. At this time, the content of the emulsifier is 0.25% of the total amount of the premixed emulsion.
The content of the stabilizer is 0.45% of the total amount. The above premixed emulsion is placed in a colloid mill and subjected to colloid mill treatment at a temperature of 68 ° C. for 3 minutes to obtain a mixed emulsion.

[Step 3] Sugar liquid is added to the mixed emulsion after the colloid mill treatment to make the total amount 300 kg. The sugar content measured at this time is a refractive index of 9.5 °. Furthermore, this mixed emulsion is poured into a homogenizer and homogenized at a temperature of 80 ° C. and a pressure of 180 kg / cm ² for 5 seconds. In this way, a semi-finished coconut drink which is a homogeneous mixed emulsion is obtained.

[Step 4] Wash the kettle with steam injection method for 2 minutes in advance, and heat the above semi-finished product to a temperature of 85 ° C to fill the kettle. Each can is filled with 250 g of juice, the mouth of the can is sealed, high-temperature sterilization is performed, and cooling, cleanliness, and rust-prevention are performed before placing in the warehouse.

Table 1 shows the conditions regarding the physical stability of the natural fat and oil drink produced according to this example during the storage period.

The main ingredients of the natural coconut drink of this example and the content rates thereof are described below.
Described in the table.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor, Changzuchi, People's Republic of China, Hainan Shiwon, Haikou, Ulu, Lunghoalu, 41 Hao Tei Huan Quoin, Haikou, Koan, Touyang, (72) Inventor, Ukoshion, People's Republic of China, Hainan, Sihu, Haikou, Ulu, Ronhoalu, 41, Haotifan Quoin Haikou Koan Tang Chang (56) Reference JP-A-1-252273 (JP, A) Patent 123885 (JP, C2)

Claims (2)

[Claims] 1. A step of crushing the flesh of a coconut into small pieces, grinding the small pieces into a slurry, and collecting fruit juice by solid-liquid separating the slurry 1. An aqueous emulsifier solution is added to the fruit juice, Further, add a stabilizer aqueous solution, heat to 60 ° C to 70 ° C, stir, and then perform colloid mill treatment to prepare a mixed emulsion. Step 2 Add a sweetener to the mixed emulsion obtained in Step 2 and boil it down. Step 3 of performing homogenization treatment to reduce the diameter of fat globules in the mixed emulsion to 5 μ or less Step 3 Filling the packaging container with the homogeneous mixed emulsion homogenized in Step 3 and performing sterilization treatment Step 4 and above steps 1, A method for producing a natural coconut drink, which comprises 2, 3, and 4, wherein the natural coconut drink contains 0.2% to 0.3% of an emulsifier and 0.3% to 0.5% of a stabilizer. 2. The natural coconut drink contains 8% to 10% coconut juice.
%, An emulsifier 0.2% to 0.3%, a stabilizer 0.3% to 0.5%, and the other is water. Natural palm beverage produced by the method of claim 1.