JPH09294570A - Production of beverage of perilla frusescens britton var. crispa deane - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject beverage, having a fresh aroma without liberating a flavor and a color of Perilla frutecens Britton var. crispa Deane and useful for a natural healthy beverage, etc., by subjecting a leaf of the Perilla frutecens Britton var. crispa Deane to extraction treatment with saccharides, directly filtering the resultant extract and adding saccharides, a sour agent, a perfume, water, etc., to the resultant juice of the Perilla frutescens Britton var. crispa Deane. SOLUTION: One or more saccharides such as sugar, granulated sugar, glucose or a thick malt syrup in an amount of 100-120% based on a leaf of Perilla frutescens Britton var. crispa Deane are added and mixed therewith to carry out extraction at 10-25 deg.C temperature. The resultant extract solution is directly filtered through diatomaceous earth, etc., to afford a juice of the Perilla frutescens Britton var. crispa Deane. Saccharides, a sour agent, a perfume and water, as necessary, are added to the resultant juice thereof and the prepared mixture is then filled in a can or a bottle to thereby provide the objective beverage of the Perilla frutescens Britton var. crispa Deane, retaining a fresh aroma, assuming a bright red color and having distinctiveness as a natural healthy beverage, etc., without causing dregs.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a canned or bottled soft drink or carbonated drink produced from red perilla leaf.

[0002]

2. Description of the Related Art Recently, the tendency toward natural health has been increasing, and the tendency is remarkable in the diet. The same applies to beverages, as well as sugar-free teas and fortified beverages with vitamins and minerals are being sold. Shiso has long been said to have the effects of sweating, antipyretic, analgesic, stomachic, etc., and recently, anti-allergic action has been attracting attention. The conventional beverages using shiso were shiso beverages obtained by adding sweeteners, acidulants, etc. to the extract obtained by hot water extraction or boiling extraction of shiso.

[0003]

As in the present invention, in order to obtain a soft drink or a carbonated drink in cans or bottles, the prior art has a problem in commercial value in flavor, color tone, storability and the like. . In other words, red shiso leaves have a unique scent, but when juice is obtained by heating as in the conventional technique, not only the freshness disappears, but also the bitterness and blue odor increase. Will end up. Further, as a beverage product in a can or a bottle, there is an unavoidable problem with the conventional technique that the container tends to be stored during storage. It is an object of the present invention to provide a soft drink or carbonated drink of red shiso that retains the scent and color tone peculiar to red shiso, and that does not produce a residue during storage.

[0004]

[Means for Solving the Problems] As a result of various studies to solve the above problems, the following inventions were completed.
That is, the present invention, sugar is added to the red shiso leaf to extract sugar,
The extract is immediately filtered, and the obtained red shiso juice is used to make a soft drink or carbonated drink in cans or bottles. In the present invention, preferably, 100 to 120% of sugar, preferably one kind of sugar, granulated sugar, glucose, starch syrup and the like, is added to and mixed with water-washed red perilla leaves, and sugar-extracted red. It uses shiso juice.

In the present invention, the sugar extraction temperature is room temperature, preferably 10 to 25 ° C. Further, in the present invention, various methods can be considered for the filtration used for the red shiso juice, but the method using diatomaceous earth filtration is particularly preferable.

[0006] Further, the red perilla juice is added to 4 to 50 sheets / can to make a soft drink or a carbonated drink. The present invention will be described in more detail.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as the raw material, only red crepe shiso leaves are used. This is because the use of stems and petioles causes bitterness in the extract and deteriorates the flavor. Shiso leaves are washed with water, drained, put in a mixer, and 100 to 120% of sugar is added to the shiso leaves, preferably 10 to 25
Mix for a few minutes at ° C. At this stage, shiso leaves and sugar solution are integrated. If the sugar is low, the extraction will be insufficient,
If the amount is too large, in the case of making it into a product later, there arises inconvenience such as not being able to obtain a proper composition. It is suitable that the extraction temperature is room temperature, preferably 10 to 25 ° C., and if it is lower than that, the extraction efficiency is deteriorated, and if it is higher, the flavor and color tone of the extract are deteriorated. Immediately remove the extract with a press machine.
Solid-liquid separation is performed by pressurizing to 00 kg / cm ² . Since water was not added at the time of extraction in the obtained extract, water and extract of shiso leaf itself were eluted by sugar, and a bright red color was obtained without adding a coloring agent. Furthermore, the extract is insoluble components removed by diatomaceous earth filtration, for example,
Sterilize for about a second to make red shiso juice. Filtration is an important step because it is effective in preventing the occurrence of sediment in the product.

The red shiso juice obtained by the above process contains an extract for about 60 shiso leaves in 100 g. Furthermore, this red shiso juice is converted into leaves 4 to
It is blended so as to be 50 sheets / can and made into a soft drink or carbonated drink in a can or a bottle. Although research results have been reported that shiso has an anti-allergic effect, the anti-allergic test results of red perilla juice obtained by this production method are as follows. The test experimentally causes severe inflammation in mice, producing high amounts of TNF (tumor necrosis factor). Red perilla juice was given to this system, and it was examined whether a decrease in TNF level was observed. The results are shown in Table 1.

Table 1 Sample TNF (U / ml) control 182 Red perilla juice (0.4 ml / mouse) 32 (0.1 ml / mouse) 76 (0.025 ml / mouse) 115

From the above results, it was confirmed that the red perilla juice prepared by this method has an antiallergic effect. Red shiso juice 0.025ml / mouse is equivalent to 50ml (about 30 shiso leaves) when converted to human. From the above results, it is considered that about 30 leaves of perilla are the proper quantity. In addition, from the viewpoint of the flavor of the product, the leaf conversion is 4-5.
0 sheets / can, that is, about 3 to 25% in weight% was a favorable range as a preference value.

[0011]

Next, the present invention will be described with reference to examples.

Example 1

The raw materials shown in Table 2 were mixed in a mixing tank at a predetermined ratio, filtered, heated and filled, and cooled to produce a red shiso soft drink. This beverage contains about 6 pieces of red perilla extract per 1 can (190 g).

Example 2

The raw materials shown in Table 3 were mixed in a mixing tank at a predetermined ratio, filled through a carbonator, wound under a carbon dioxide gas flow, sterilized and cooled to produce a red shiso carbonated beverage. This beverage contains about 5 sheets of red perilla extract per 1 can (250 ml).

[0016]

EFFECTS OF THE INVENTION The present invention uses a juice extracted with sugar from red shiso leaves to make a soft drink or carbonated drink in cans or bottles, so that a fresh aroma can be obtained without losing the flavor of red shiso. It is possible to provide a beverage having a bright red color while maintaining the color tone and adding no colorant. Further, by filtering the extract with diatomaceous earth, it is possible to prevent the occurrence of sediment in the product. Furthermore, by adding 4 to 50 leaves / can in the product, it is possible to provide a beverage with good taste value and also as a natural health beverage that is distinctive.

Claims (8)

[Claims] 1. Red shiso leaves are extracted with sugars, the extract is immediately filtered, and the obtained red shiso juice is optionally added with sugars, acidulants, flavors, and water. A method for producing a soft drink or a carbonated drink. 2. The method for producing a soft drink or carbonated drink according to claim 1, wherein water is not used and only the sugar is extracted. 3. Red perilla leaves and 10 per red perilla leaves.
The method for producing a soft drink or a carbonated drink according to claim 1, wherein red perilla juice extracted with 0 to 120% of sugar by addition mixing is used. 4. The sugar is sugar, granulated sugar, glucose,
The method for producing a soft drink or carbonated drink according to claim 1, wherein the soft candy is one kind or two or more kinds. 5. The method for producing a soft drink or a carbonated drink according to claim 1, wherein red perilla juice having a temperature at the time of extraction of 10 to 25 ° C. is used. 6. The method for producing a soft drink or carbonated drink according to claim 1, wherein the red perilla juice obtained by extraction is used without adding a coloring agent. 7. The method for producing a soft drink or carbonated drink according to claim 1, wherein the red perilla juice subjected to diatomaceous earth filtration is used. 8. The red perilla juice added to have a leaf conversion of 4 to 50 sheets / can is used.
A method for producing the soft drink or carbonated drink described.