JPH10150945A - Processing method for residual material generated from fruit juice and vegetable juice manufacturing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To sell a residual material generated at the time of manufacturing fruit juice and vegetable juice as the raw material (usable by being added to a main raw material) of processed food and processed drink such as ham, boiled fish paste, sweets, bread and drink, etc. SOLUTION: A processing is performed by a residual material boiling process 1 for adding a coloring matter stabilizer and boiling the residual material generated at the time of manufacturing the fruit juice and the vegetable juice while agitating it, a washing process 6 for washing and cooling a boiled material after the residual material boiling process, a dehydrating process 9 for dehydrating the washed material after the washing process and a drying process 12 for drying the dehydrated material by fixed temperature drying and turning it to a food raw material after the dehydration process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to the production of fruit and vegetable juices from fruits and vegetables by removing ham, kamaboko,
The present invention relates to a processing method that can be used for processed foods such as confectionery, bread, and drinks and raw materials for processed drinks.

[0002]

2. Description of the Related Art Conventionally, residues produced during the production of fruit juice and vegetable juice are used only for a very small amount in feed and fertilizer.
Most are landfilled as waste.

[0003]

Residues produced during the production of fruit and vegetable juices include carotenoid pigments (red α-carotene, β-carotene, γ-carotene, purple xanthophyll (lutein), yellow zeaxanthin, Yellow-brown crocetin), anthocyan dyes (red in acidic solution,
Anthocyanins which turn blue in an alkaline solution), furanovoid dyes (yellow flavones, flavanols, flavonols, isoflavones), chlorofil a. b. c. d.
Although it contains an e-based pigment (green), the conventional processing method is expensive and requires landfilling, so that effective use of the residue cannot be achieved, processing costs are high, and it is uneconomical. There were drawbacks.

The present invention has been made in view of the above-mentioned conventional drawbacks,
Residues produced during the production of fruit juices and vegetable juices can be sold as raw materials for processed foods and processed drinks such as ham, kamaboko, confectionery, bread and drinks (can be used in addition to the main raw materials), fruit and vegetables It is an object of the present invention to provide a method for treating residues generated during juice production.

The foregoing and other objects and novel features of the invention will become more fully apparent when the following description is read in conjunction with the accompanying drawings. However, the drawings are for explanation only, and do not limit the technical scope of the present invention.

[0006]

In order to achieve the above object, the present invention provides a residue boiling step in which a residue produced during the production of fruit juice and vegetable juice is boiled while adding a dye stabilizer and stirring the residue. A washing step of washing and cooling the boiled material after the boiling step, a dehydration step of dehydrating the washed substance after the washing step, and drying the dehydrated substance after this dehydration step by constant temperature drying to produce food ingredients The drying step constitutes a method for treating residues generated during the production of fruit juice and vegetable juice.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to the embodiments shown in the drawings.

In the first embodiment of the present invention shown in FIGS. 1 to 5, 1 is a fruit juice such as apple, tomato, carrot, etc., in which the pigment is stabilized by an acidic pigment stabilizer such as citric acid or acetic acid. As shown in FIG. 2, the residue 2 produced during the production of vegetable juice is put into a pan 4 placed on a stove 3 and boiled. In this residue boiling step 1, a predetermined amount of an acidic dye stabilizer 5 is added. In addition, the mixture is boiled for about 25 to 45 minutes with stirring.

6 is a washing step in which the substance 7 boiled after the residue boiling step 1 is immediately put into a colander 8 as shown in FIG. 3, washed with water and cooled, and this washing step 6 is performed by tap water. Perform using

Reference numeral 9 denotes the material 10 cleaned in the cleaning step 6.
Is dewatered using a press-type dehydrator 11 as shown in FIG.
Is dehydrated so that the water content of the mixture becomes approximately 40%.

Reference numeral 12 denotes a material 1 dehydrated after the dehydration step 9
3 is a drying step in which the powder is dried by constant-temperature drying capable of preventing discoloration as shown in FIG. 5 so that it can be used as a food raw material 14. The drying in the drying step 12 has a water content of about 8% or less. To dry.

Food raw material 14 treated as described above
Can be used as a healthy raw material for producing healthy processed foods and processed drinks, in addition to processed foods and processed drinks such as ham, kamaboko, confectionery and drinks having stable pigments.

[0013]

Next, different embodiments of the present invention shown in FIGS. 6 to 9 will be described. In the description of the different embodiments of the present invention, the same components as those in the first embodiment of the present invention are denoted by the same reference numerals, and redundant description will be omitted.

The second embodiment of the present invention shown in FIG. 6 and FIG. 7 is mainly different from the first embodiment of the present invention in a residue boiling step 1A. Is dye stabilized with an alkaline dye stabilizer 5A such as sodium hydroxide, sodium bicarbonate, or causium hydroxide. For example, lettuce, cabbage, celery, parsley,
Fruit juice of peppers and the like, the residue 2A generated during the production of vegetable juice is used, and thus the fruit juice and the residue 2A generated during the production of vegetable juice are treated in the same manner as in the first embodiment of the present invention. Similar food ingredients can be made.

The third embodiment of the present invention shown in FIGS. 8 and 9 is mainly different from the first embodiment of the present invention in that a dehydrating step 9A is performed by using a centrifugal dehydrator 11A. In this respect, fruit juice using such a dehydration step 9A,
Even if the residue 2 generated during the production of vegetable juice is treated, the same food raw material as in the first embodiment of the present invention can be obtained.

[0016]

As apparent from the above description, the following effects can be obtained in the present invention.

(1) A residue boiling step in which a residue generated during the production of fruit juice and vegetable juice is boiled while adding a dye stabilizer and stirring, and a washing step in which the substance boiled after the residue boiling step is washed and cooled. Process, a dehydration step of dehydrating the washed material after the washing step, and a drying step of drying the dehydrated material after this dehydration step by drying at a constant temperature to produce a food material. The residue can be used as a low-calorie healthy raw material that can be used in addition to main raw materials such as healthy processed foods such as ham, kamaboko, confectionery, bread, and drinks, and calci processed drinks, in which the pigment is stable. Therefore, effective utilization can be achieved.

(2) According to the above (1), it is possible to use a raw material that can be sold at a high cost and disposed of as a raw material, thereby creating a new industry.

(3) According to the above (1), except for the selection of the dye stabilizer, it can be carried out by a general treatment widely performed in other fields such as boiling, washing, dehydration and drying. Therefore, since it can be implemented with relatively simple equipment, the equipment cost can be reduced.

(4) According to the above (1), a low calorie healthy raw material can be obtained simply by adding a pigment stabilizer to the residue produced during the production of fruit juice and vegetable juice, so that the resulting healthy raw material can be used safely and with peace of mind. be able to.

(5) Claims 2 and 3 also correspond to (1) to (4).
The same effect can be obtained.

[Brief description of the drawings]

FIG. 1 is a process chart of a first embodiment of the present invention.

FIG. 2 is an explanatory diagram of a residue boiling step according to the first embodiment of the present invention.

FIG. 3 is an explanatory view of a cleaning step according to the first embodiment of the present invention.

FIG. 4 is an explanatory diagram of a dehydration step according to the first embodiment of the present invention.

FIG. 5 is an explanatory diagram of a drying step according to the first embodiment of the present invention.

FIG. 6 is a process chart of a second embodiment of the present invention.

FIG. 7 is an explanatory diagram of a residue boiling step according to the second embodiment of the present invention.

FIG. 8 is a process chart of a third embodiment of the present invention.

FIG. 9 is an explanatory diagram of a dehydration step according to a third embodiment of the present invention.

[Explanation of symbols]

 1, 1A: residue boiling step, 2, 2A: residue, 3: stove, 4: pan, 5, 5A: pigment stabilizer, 6: washing step, 7: boiled, 8: colander, 9, 9A: dehydration step, 10: washed thing, 11 and 11A: washing machine, 12: drying step, 13: dehydrated thing, 14: food raw material.

Claims (3)

[Claims] 1. A residue boiling step in which a residue produced in the production of fruit juice and vegetable juice is boiled while adding a dye stabilizer and stirring, and a washing step in which the substance boiled after the residue boiling step is washed and cooled. And a dehydration step of dehydrating the material washed after the washing step, and a drying step of drying the dehydrated material after the dehydration step by drying at a constant temperature to produce a food material. How to treat the residue that sometimes occurs. 2. A residue boiling step in which a residue produced during the production of fruit juice or vegetable juice in which the pigment is stabilized with an acidic pigment stabilizer is boiled for about 30 minutes while adding an acidic pigment stabilizer and stirring the residue. A washing step of washing the substance boiled after the boiling step with water and cooling it, and washing the washed substance after the washing step with a press-type dehydrator to a water content of about 4;
A dehydration step of dehydrating to 0%, and a drying step of drying the dehydrated product after this dehydration step by constant temperature drying to a water content of about 8% to produce a food material. A method for treating residues generated during the production of fruit and vegetable juices. 3. A residue boiling step in which a residue produced during the production of fruit juice or vegetable juice in which the pigment is stabilized with an alkaline pigment stabilizer is boiled for about 30 minutes while adding an alkaline pigment stabilizer and stirring the residue. A washing step of washing and cooling the boiled product with water after the boiling process and cooling, and dehydrating the washed product after the washing process using a press-type dehydrator so that the water content becomes approximately 40%. A dehydration step, and a drying step of drying the substance dehydrated after the dehydration step by constant-temperature drying so that the water content becomes approximately 8% to obtain a food raw material, characterized in that it comprises a residue produced during production of fruit juice and vegetable juice. How to handle things.