JPH11144A - Production of drink using squeezed pulp content of sweet potato - Google Patents
Production of drink using squeezed pulp content of sweet potatoInfo
- Publication number
- JPH11144A JPH11144A JP9173019A JP17301997A JPH11144A JP H11144 A JPH11144 A JP H11144A JP 9173019 A JP9173019 A JP 9173019A JP 17301997 A JP17301997 A JP 17301997A JP H11144 A JPH11144 A JP H11144A
- Authority
- JP
- Japan
- Prior art keywords
- squeezed
- sweet potato
- pulp
- juice
- ground
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は甘藷の搾汁パルプ分
を用いた飲料の製造方法、更に詳しくは甘藷を圧搾搾汁
したときに発生する搾汁残渣としての搾汁パルプ分を活
用した飲料の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a beverage using squeezed pulp of sweet potato, and more particularly to a beverage utilizing squeezed pulp as squeezed residue generated when squeezing sweet potato. And a method for producing the same.
【０００２】[0002]
【従来の技術】甘藷を搾汁すると、搾汁液分と同時に搾
汁残渣としての搾汁パルプ分が発生する。例えば、甘藷
を剥皮し、加熱処理した後、切断して、ジューサーで搾
汁する方法が提案されているが（名古屋女子大学紀要４
１巻，９３〜１００頁，１９９５年）、この際、甘藷ジ
ュースとして用いられる搾汁液分と同時に搾汁残渣とし
ての搾汁パルプ分が発生する。かかる搾汁パルプ分はそ
れ自体は有用であるにもかかわらず搾汁残渣として廃棄
されてしまうのが実情である。2. Description of the Related Art When a sweet potato is squeezed, squeezed pulp as a squeezed residue is generated simultaneously with the squeezed liquid. For example, a method has been proposed in which sweet potatoes are peeled, heat-treated, cut, and squeezed with a juicer (Nagoya Women's University bulletin 4).
1, pp. 93-100, 1995). At this time, squeezed pulp as squeezed residue is generated at the same time as squeezed liquid used as sweet potato juice. The fact is that such juice pulp is discarded as juice residue even though it is useful in itself.
【０００３】[0003]
【発明が解決しようとする課題】本発明が解決しようと
する課題は、甘藷から甘藷ジュースを製造するとき、甘
藷ジュースとして用いられる搾汁液分と同時に発生する
搾汁パルプ分がそれ自体は有用であるにもかかわらず搾
汁残渣として廃棄されてしまう点である。The problem to be solved by the present invention is that when a sweet potato juice is produced from sweet potato, the juice pulp component that is generated simultaneously with the juice component used as the sweet potato juice itself is useful. The point is that it is discarded as squeezed residue even though it exists.
【０００４】[0004]
【課題を解決するための手段】しかして本発明者らは、
一方で甘藷から飲用に好適な甘藷ジュースを歩留まり良
く製造することに配慮しつつ、同時に他方で搾汁残渣と
して発生する搾汁パルプ分を有効利用する方法について
研究した結果、甘藷に特定の加熱処理及び圧搾搾汁を施
し、この際に発生する搾汁残渣としての搾汁パルプ分を
磨砕して、この磨砕の前及び／又は後に希釈処理する
と、得られる希釈処理した磨砕物を用いて飲み易い飲料
を製造できることを見出した。Means for Solving the Problems Thus, the present inventors have
On the other hand, while considering the production of sweet potato juice suitable for drinking from sweet potatoes with good yield, at the same time, on the other hand, we studied a method to effectively use the juice pulp generated as juice residue, and as a result, we specified heat treatment specific to sweet potato And squeezing the juice, grinding the squeezed pulp component as a juice residue generated at this time, and performing a dilution treatment before and / or after the grinding, using the obtained diluted treated grinding material. It has been found that an easily drinkable beverage can be manufactured.
【０００５】すなわち本発明は、下記の第１工程〜第４
工程を経ることを特徴とする甘藷の搾汁パルプ分を用い
た飲料の製造方法に係る。 第１工程：甘藷を、これに含まれるポリフェノールオキ
シダーゼを実質的に失活するが、アミラーゼを活性化す
る条件下で、そのマルトース含量が１．０〜１０重量％
となるように加熱処理し、加熱処理した甘藷を得る工
程。 第２工程：加熱処理した甘藷を圧搾搾汁し、搾汁液分と
搾汁パルプ分とを得る工程。 第３工程：搾汁パルプ分を磨砕すると共に、この磨砕の
前及び／又は後に希釈処理して、希釈処理した磨砕物を
得る工程。 第４工程：希釈処理した磨砕物を用いて飲料を製造する
工程。That is, the present invention provides the following first to fourth steps:
The present invention relates to a method for producing a beverage using squeezed pulp of sweet potato, characterized by passing through a process. First step: Sweet potatoes have a maltose content of 1.0 to 10% by weight under conditions that substantially inactivate polyphenol oxidase contained therein but activate amylase.
Heating to obtain a sweetened potato. Second step: a step of squeezing the heat-treated sweet potato to obtain a squeezed liquid component and a squeezed pulp component. Third step: a step of grinding the squeezed pulp and diluting before and / or after the grinding to obtain a diluted ground product. Fourth step: a step of producing a beverage using the diluted ground material.
【０００６】本発明において、原料として用いる甘藷
は、その品種に特に制限はなく、これには例えば、１）
ベニアズマ、ベニサツマ、高系１４号等の一般流通品で
ある黄系甘藷、２）ベニハヤト、ヘルシーレッド、ひが
しやま、九州１２０号等のβ−カロチンを多く含む橙系
甘藷、３）山川紫、知覧紫、種子島紫、九州１０９号、
九州１１３号、ナカムラサキ等のアントシアニンを多く
含む紫系甘藷があるが、なかでも、いずれも上記したよ
うな、β−カロチンを１．０mg％以上含有する高カロチ
ン含量の橙系甘藷或はその周皮を除いた部分にアントシ
アニンを色価で０．１０以上含有する高アントシアニン
含量の紫系甘藷が好ましい。高色素含量の鮮やかな色調
を呈する搾汁液分及び搾汁パルプ分を得ることができる
からである。本発明において色価とは、それが原料の甘
藷である場合には、甘藷を剥皮及び摩砕し、その摩砕物
を蒸留水で１０重量倍希釈して、遠心分離した後、その
上澄液の５００〜６００ｎｍにおける最大吸収波長での
吸光度を測定し、この吸光度を１０倍した値である。ま
たそれが搾汁液分である場合には、搾汁液分を蒸留水で
１０重量倍希釈して、遠心分離した後、以下上記と同様
にして測定した吸光度を１０倍した値である。[0006] In the present invention, the sweet potato used as a raw material is not particularly limited in its cultivar.
Yellow sweet potatoes such as Beniazuma, Benisatsuma and Kokei No. 14 which are common distribution products, 2) Benihayato, Healthy Red, Higashiyama, Kyushu No. 120 etc. orange sweet potatoes rich in β-carotene, 3) Purple Yamakawa, Chiran Purple, Tanegashima purple, Kyushu 109,
There are purple sweet potatoes containing a large amount of anthocyanins such as Kyushu No. 113 and Nakamurasaki. Among them, as described above, orange sweet potatoes having a high carotene content containing 1.0 mg% or more of β-carotene or the surroundings thereof. A purple sweet potato having a high anthocyanin content and containing an anthocyanin at a color value of 0.10 or more in a portion excluding the skin is preferable. This is because a squeezed liquid component and a squeezed pulp component exhibiting a vivid color tone having a high pigment content can be obtained. In the present invention, the color value means, when it is a raw material of sweet potato, peels and grinds the sweet potato, dilutes the milled product by 10 times by weight with distilled water, centrifuged, and then centrifuged the supernatant. Is a value obtained by measuring the absorbance at the maximum absorption wavelength at 500 to 600 nm and multiplying the absorbance by 10 times. When it is a squeezed liquid, it is a value obtained by diluting the squeezed liquid 10 times by weight with distilled water, centrifuging, and then multiplying the absorbance measured in the same manner as described above by 10 times.
【０００７】本発明では、上記のような甘藷を加熱処理
する。加熱処理は、甘藷中に含まれるポリフェノールオ
キシダーゼを実質的に失活するが、アミラーゼを活性化
する条件下で、そのマルトース含量が１．０〜１０重量
％、好ましくは３．０〜８．０重量％となるように行な
う。ポリフェノールオキシダーゼはアミラーゼよりも失
活温度が低く、その基質であるポリフェノールの殆どが
甘藷の表層部に集中しているので、加熱処理の温度及び
時間を選定することにより、ポリフェノールオキシダー
ゼを実質的に失活する一方で、アミラーゼを活性化する
ことができる。ポリフェノールオキシダーゼを失活する
ことにより良好な色調の搾汁液分及び搾汁パルプ分を得
ることができ、またアミラーゼを活性化することにより
澱粉の糖化を促して糖度が高い搾汁液分及び搾汁パルプ
分を得ることができる。In the present invention, the above sweet potato is subjected to a heat treatment. The heat treatment substantially inactivates the polyphenol oxidase contained in the sweet potato, but has a maltose content of 1.0 to 10% by weight, preferably 3.0 to 8.0 under the conditions for activating amylase. It is performed so that it may be a weight%. Polyphenol oxidase has a lower inactivation temperature than amylase, and most of its substrate, polyphenol, is concentrated in the surface layer of sweet potatoes.Therefore, by selecting the temperature and time of the heat treatment, polyphenol oxidase can be substantially lost. While active, amylase can be activated. By deactivating polyphenol oxidase, it is possible to obtain a juice and juice pulp having a good color tone, and by activating amylase, saccharification of starch is promoted and juice and juice pulp having a high sugar content are obtained. You can get minutes.
【０００８】本発明では、上記のように、甘藷をこれに
含まれるポリフェノールオキシダーゼを実質的に失活す
るが、アミラーゼを活性化する条件下で、そのマルトー
ス含量が１．０〜１０重量％、好ましくは３．０〜８．
０重量％となるように加熱処理する。ポリフェノールオ
キシダーゼを実質的に失活し、その一方でアミラーゼを
活性化する条件下であっても、アミラーゼの作用で澱粉
の糖化により生成するマルトース含量が１．０重量％未
満となるような加熱処理では、糖度が低い搾汁液分及び
搾汁パルプ分しか得られない。逆にマルトース含量が１
０重量％超となるような加熱処理では、澱粉が糊化して
膨潤するためと推察されるが、その圧搾搾汁が難しくな
って、搾汁液分の歩留まりが悪くなり、その分だけ多量
の搾汁パルプ分が発生する。加熱処理それ自体は、甘藷
を熱水中に浸漬する方法、甘藷に水蒸気を噴霧する方法
等、公知の方法を適用でき、エネルギー効率的には甘藷
を７０〜８０℃の熱水中に１０〜２０分間浸漬する方法
を適用できるが、合目的的には甘藷を８０〜１００℃未
満の熱水中に５〜２０分間浸漬する方法を適用するのが
好ましい。In the present invention, as described above, the sweet potato substantially inactivates the polyphenol oxidase contained therein, but under the conditions for activating amylase, the maltose content is 1.0 to 10% by weight, Preferably 3.0 to 8.
Heat treatment is performed so as to be 0% by weight. A heat treatment to substantially inactivate polyphenol oxidase and to reduce the maltose content produced by saccharification of starch to less than 1.0% by weight under the action of amylase even under conditions that activate amylase. In this case, only a juice component and a juice pulp component having a low sugar content can be obtained. Conversely, maltose content is 1
It is presumed that the starch is gelatinized and swelled by the heat treatment in which the amount exceeds 0% by weight. However, it is difficult to squeeze the starch and the yield of the squeezed liquid is deteriorated. Juice pulp is generated. The heat treatment itself can be performed by a known method such as a method of dipping sweet potatoes in hot water or a method of spraying steam on sweet potatoes. Although a method of immersing for 20 minutes can be applied, it is preferable to apply a method of immersing sweet potatoes in hot water of 80 to 100 ° C. for 5 to 20 minutes.
【０００９】本発明では、かくして加熱処理した甘藷を
圧搾搾汁する。搾汁機には、パルパー、ギナー、デカン
ター等の遠心分離式のものと、フィルタープレス、スク
リュープレス、搾汁用二軸回転型エクストルーダー等の
圧搾式のものとがあるが、本発明では後者の圧搾式の搾
汁機により圧搾搾汁する。なかでも、スクリューと該ス
クリューを包囲するスクリーンとを装着したスクリュー
プレス又は搾汁用二軸回転型エクストルーダーにより圧
搾搾汁するのが好ましい。搾汁液分の歩留まりを良く
し、もともとの搾汁パルプ分の発生量を抑えることがで
きるからである。In the present invention, the sweet potato thus heat-treated is squeezed and squeezed. Juice extractors include a centrifugal type such as a pulper, a ginger and a decanter, and a press type such as a filter press, a screw press, and a twin-screw rotary extruder for juice. Squeeze with a squeeze-type squeezer. Among them, it is preferable to perform squeezing and squeezing by a screw press equipped with a screw and a screen surrounding the screw or a biaxial rotary extruder for squeezing. This is because the yield of the squeezed liquid can be improved and the amount of the original squeezed pulp generated can be suppressed.
【００１０】加熱処理した甘藷を圧搾搾汁すると、搾汁
液分と搾汁残渣としての搾汁パルプ分とが得られる。本
発明では搾汁残渣としての搾汁パルプ分を用いて飲料を
製造する。搾汁液分から甘藷ジュースを製造できること
はいうまでもない。搾汁パルプ分はそのままでは飲料の
製造に用いることができないので、磨砕する。磨砕には
例えば円盤型或は円錐型のコロイドミルのような磨砕機
を使用できる。磨砕に際しては、搾汁パルプ分を磨砕の
前及び／又は後で希釈処理する。希釈には野菜汁、果実
汁、発酵乳、牛乳、水及び前記した甘藷の搾汁液分から
選ばれる一つ又は二つ以上を用いるのが好ましく、搾汁
液分を用いる場合には予め粘度低下処理しておいた搾汁
液分を用いるのが好ましい。かかる粘度低下処理として
は、１）搾汁液分をこれに含まれる澱粉粒が糊化するよ
うに加熱処理した後、アミラーゼで酵素処理する方法、
２）搾汁液分をこれに含まれる澱粉粒が糊化するように
加熱処理した後、ホモジナイズ処理する方法、又は３）
搾汁液分を遠心分離処理する方法が挙げられる。When the sweet potato subjected to the heat treatment is squeezed and squeezed, a squeezed liquid component and a squeezed pulp component as a squeezed residue are obtained. In the present invention, a beverage is manufactured using the juice pulp content as the juice residue. It goes without saying that sweet potato juice can be produced from the squeezed liquid. Since the juice pulp content cannot be used as it is for beverage production, it is ground. For grinding, a grinding machine such as a disk-type or conical-type colloid mill can be used. In grinding, the juice pulp is diluted before and / or after grinding. For dilution, it is preferable to use one or more selected from vegetable juice, fruit juice, fermented milk, milk, water and the above-mentioned sweet potato squeezed liquid. It is preferable to use the extracted juice. As such a viscosity lowering treatment, 1) a method of subjecting a squeezed liquid component to a heat treatment so that starch granules contained therein are gelatinized, followed by an enzyme treatment with amylase;
2) A method of subjecting the squeezed liquid to a heat treatment so that the starch granules contained therein are gelatinized and then homogenizing the squeezed liquid, or 3).
A method of subjecting the squeezed liquid to a centrifugal separation treatment is exemplified.
【００１１】甘藷の搾汁液分中には、原料由来の澱粉粒
が浮遊乃至懸濁しており、かかる搾汁液分をそのまま希
釈処理に用いると、該澱粉粒が飲料を製品化するときの
加熱殺菌で糊化し、製品化した飲料の粘度を高める要因
となる。甘藷の搾汁液分を希釈処理に用いる場合、粘度
が低く、したがって飲み易い飲料を製品化するために
は、該搾汁液分をこれに含まれる澱粉粒に起因する粘度
が低下するように、予め上記のように粘度低下処理して
おくのが好ましいのである。上記の１）では、搾汁液分
をこれに含まれる澱粉粒が糊化するように加熱処理した
後、アミラーゼを加えて酵素処理し、糊化した澱粉を分
解する。上記の２）では、搾汁液分をこれに含まれる澱
粉粒が糊化するように加熱処理した後、ホモジナイズ処
理し、糊化した澱粉を破壊する。上記の３）では、搾汁
液分を遠心分離処理し、これに含まれる澱粉粒を除去す
る。以上説明した１）〜３）の方法は適宜に組み合わせ
て行なうこともできる。[0011] In the juice of sweet potato, starch granules derived from the raw materials are suspended or suspended. If such juice is directly used for the dilution treatment, the starch granules are subjected to heat sterilization when a beverage is commercialized. This causes the viscosity of the manufactured beverage to be increased. When the juice of sweet potato is used for the dilution treatment, in order to produce a drink having a low viscosity and therefore easy to drink, the juice is reduced in advance so that the viscosity caused by the starch granules contained therein is reduced. It is preferable that the viscosity is reduced as described above. In the above 1), the squeezed liquid is subjected to a heat treatment so that the starch granules contained therein are gelatinized, and then an amylase is added to carry out an enzyme treatment to decompose the gelatinized starch. In the above 2), the squeezed liquid is heated so that the starch granules contained therein are gelatinized, and then homogenized to break the gelatinized starch. In the above 3), the squeezed liquid is centrifuged to remove the starch granules contained therein. The methods 1) to 3) described above can also be performed in an appropriate combination.
【００１２】希釈倍率は任意であるが、搾汁パルプ分を
５〜３０重量倍に希釈処理するのが好ましい。搾汁パル
プ分の磨砕を円滑に行なうと共に、搾汁パルプ分の使用
量を多くするためである。かくして搾汁パルプ分を磨砕
し、この磨砕の前及び／又は後に希釈処理すると、希釈
処理した磨砕物が得られる。本発明ではこの希釈処理し
た磨砕物を用いて飲料を製造する。希釈処理した磨砕物
はそのまま飲料とすることもできるし、或は適宜に調合
した後に飲料とすることもできる。The dilution ratio is arbitrary, but it is preferable to dilute the squeezed pulp to 5 to 30 times by weight. This is for smoothing the grinding of the juice pulp and increasing the amount of the juice pulp used. Thus, when the juiced pulp is ground and diluted before and / or after this grinding, a diluted ground material is obtained. In the present invention, a beverage is manufactured by using the ground material subjected to the dilution treatment. The milled material subjected to the dilution treatment can be used as a beverage as it is, or can be used as a beverage after being appropriately prepared.
【００１３】希釈処理した磨砕物を用いて飲料を製品化
する場合、予め該磨砕物を、搾汁液分について前述した
ことと同様、粘度低下処理しておくのが好ましい。甘藷
の搾汁パルプ分中にも、原料由来の澱粉粒が含まれてお
り、該澱粉粒が飲料を製品化するときの加熱殺菌で糊化
して、製品化した飲料の粘度を高める要因となるからで
ある。具体的には例えば、希釈処理した磨砕物を粘度低
下処理した後、容器に充填して密封し、通常はその前後
で加熱殺菌してから冷却することにより、飲料を製品化
する。When a beverage is commercialized using the diluted milled material, it is preferable that the milled material is previously subjected to a viscosity reduction treatment in the same manner as described above for the squeezed liquid. The starch pulp content of the sweet potato also contains starch granules derived from the raw material, and the starch granules are gelatinized by heat sterilization when producing a beverage, which is a factor to increase the viscosity of the produced beverage. Because. Specifically, for example, after the diluted ground material is subjected to a viscosity lowering process, it is filled in a container, sealed, and usually heat-sterilized before and after that, and then cooled to produce a beverage.
【００１４】以上、本発明について説明したが、本発明
でも、圧搾搾汁の前の段階で、具体的には加熱処理の前
の段階又は加熱処理の後であって圧搾搾汁の前の段階
で、甘藷を剥皮するのが好ましい。より色調の良好な苦
味の少ない搾汁液分及び搾汁パルプ分を得ることができ
るからである。剥皮方法には、機械的剥皮方法、化学的
剥皮方法、これらを組み合わせた剥皮方法等、公知の剥
皮方法を適用できるが、合目的的には加熱を伴わない機
械的剥皮方法、例えばピーラーで剥皮する方法が好まし
い。また圧搾搾汁の前の段階で、加熱処理した甘藷を破
砕又は切断するのが好ましい。圧搾搾汁を円滑に行なう
ためである。更に圧搾搾汁は品温（圧搾搾汁に供する加
熱処理した甘藷の中心温度）が７５℃以下で行なうのが
好ましい。澱粉の糊化を防止して圧搾搾汁を円滑に行な
うためである。Although the present invention has been described above, in the present invention, the stage before the squeezed juice, specifically, the stage before the heat treatment or the stage after the heat treatment and before the squeezed juice is also described. It is preferable to peel the sweet potatoes. This is because it is possible to obtain a squeezed liquid component and a squeezed pulp component having better color tone and less bitterness. As the peeling method, known peeling methods such as mechanical peeling method, chemical peeling method, and peeling method combining these methods can be applied, but mechanical peeling method without heating is suitably used, for example, peeling with a peeler. Is preferred. In addition, it is preferable to crush or cut the heat-treated sweet potato at a stage before the squeezed juice. This is for smooth pressing. Further, it is preferable to perform the pressed juice at a product temperature (the central temperature of the heat-treated sweet potato subjected to the pressed juice) of 75 ° C. or less. This is for preventing the gelatinization of the starch and smoothly performing the squeezed juice.
【００１５】[0015]
【発明の実施の形態】本発明の実施形態としては、下記
の１）〜８）が好適例として挙げられる。 １）黄系甘藷のベニアズマを９０℃の熱水中に１０分間
浸漬し、ポリフェノールオキシダーゼを実質的に失活す
る一方でアミラーゼを活性化して、マルトースを５重量
％含有する加熱処理物を得る。この加熱処理物をピーラ
ーで剥皮し、ミクログレーダーで破砕した後、品温７０
℃でスクリュープレスにより圧搾搾汁し、搾汁液分と搾
汁パルプ分とを得る。搾汁パルプ分に４重量倍のニンジ
ン汁を加えてコロイドミルで磨砕し、その磨砕物に更に
等重量のニンジン汁を加えて、希釈処理した磨砕物を得
る。この希釈処理した磨砕物を、３０００Ｇ×１０分、
遠心分離処理して澱粉粒を除去し、粘度低下処理した磨
砕物を得る。かくして粘度低下処理した磨砕物を製品化
する。DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention include the following 1) to 8). 1) Veneer, a yellowish sweet potato, is immersed in hot water at 90 ° C. for 10 minutes to activate the amylase while substantially inactivating polyphenol oxidase, thereby obtaining a heat-treated product containing 5% by weight of maltose. The heat-treated product was peeled with a peeler and crushed with a micro grader.
Press and squeeze with a screw press at ℃ to obtain a squeezed liquid component and a squeezed pulp component. A carrot juice 4 times by weight is added to the squeezed pulp and ground with a colloid mill, and an equal weight of carrot juice is further added to the milled product to obtain a diluted ground product. The milled material subjected to this dilution treatment is 3000 G × 10 minutes,
The starch granules are removed by centrifugation to obtain a ground product having been subjected to a viscosity reduction treatment. The ground material thus reduced in viscosity is commercialized.
【００１６】２）黄系甘藷のベニアズマを９５℃の熱水
中に１０分間浸漬し、ポリフェノールオキシダーゼを実
質的に失活する一方でアミラーゼを活性化して、マルト
ースを６重量％含有する加熱処理物を得る。この加熱処
理物をピーラーで剥皮し、クラッシャーで破砕した後、
品温７０℃で搾汁用二軸異方向回転型エクストルーダー
により圧搾搾汁し、搾汁液分と搾汁パルプ分とを得る。
搾汁パルプ分に４重量倍のリンゴ汁を加えてコロイドミ
ルで磨砕し、その磨砕物に更に５重量倍のリンゴ汁を加
えて、希釈処理した磨砕物を得る。この希釈処理した磨
砕物を製品化する。2) A yellowish sweet potato veneer is immersed in hot water at 95 ° C. for 10 minutes to substantially inactivate polyphenol oxidase, activate amylase, and heat-treat the product containing 6% by weight of maltose. Get. After peeling this heat-treated product with a peeler and crushing it with a crusher,
The juice is squeezed and squeezed at a product temperature of 70 ° C. using a biaxially different-direction rotating type extruder for squeezing to obtain a squeezed liquid and a pulp.
4 weight-percent apple juice is added to the squeezed pulp and ground by a colloid mill, and 5 weight-percent apple juice is further added to the ground material to obtain a diluted ground product. This diluted ground material is commercialized.
【００１７】３）橙系甘藷のヘルシーレッドを９０℃の
熱水中に１０分間浸漬し、ポリフェノールオキシダーゼ
を実質的に失活する一方でアミラーゼを活性化して、マ
ルトースを５重量％含有する加熱処理物を得る。この加
熱処理物をピーラーで剥皮し、ミクログレーダーで破砕
した後、品温７０℃でスクリュープレスにより圧搾搾汁
し、搾汁液分と搾汁パルプ分とを得る。搾汁液分を９０
℃達温で加熱して冷却した後、これに０．０５重量％の
アミラーゼを加え、６０℃×３０分、酵素処理して糊化
澱粉を分解し、粘度低下処理した搾汁液分を得る。搾汁
パルプ分に２重量倍の粘度低下処理した搾汁液分を加え
てコロイドミルで磨砕し、その磨砕物に更に等重量の粘
度低下処理した搾汁液分を加えて、希釈処理した磨砕物
を得る。この希釈処理した磨砕物を、３０００Ｇ×１０
分、遠心分離処理して澱粉粒を除去し、粘度低下処理し
た磨砕物を得る。かくして粘度低下処理した磨砕物を製
品化する。3) Healthy sweet orange sweet potato is immersed in hot water at 90 ° C. for 10 minutes to activate polyamylase while activating amylase, and heat-treating containing 5% by weight of maltose. Get things. The heat-treated product is peeled with a peeler, crushed with a micro grader, and squeezed and squeezed with a screw press at a product temperature of 70 ° C. to obtain a squeezed liquid and a squeezed pulp. 90 squeezed liquid
After heating at the temperature of ℃ and cooling, amylase of 0.05% by weight was added thereto, and the mixture was subjected to an enzyme treatment at 60 ° C. for 30 minutes to decompose gelatinized starch to obtain a squeezed liquid having a viscosity reduction treatment. The squeezed pulp fraction is added with a 2 times by weight reduced squeezed liquid fraction, ground with a colloid mill, and the crushed product is further diluted with an equal weight of the reduced squeezed liquid fraction to obtain a diluted crushed substance. Get. The milled material subjected to the dilution treatment was subjected to 3000 G × 10
And then centrifuged to remove the starch granules and obtain a ground product having a reduced viscosity. The ground material thus reduced in viscosity is commercialized.
【００１８】４）橙系甘藷の九州１２０号を９５℃の熱
水中に１０分間浸漬し、ポリフェノールオキシダーゼを
実質的に失活する一方でアミラーゼを活性化して、マル
トースを６重量％含有する加熱処理物を得る。この加熱
処理物をピーラーで剥皮し、クラッシャーで破砕した
後、品温７０℃で搾汁用二軸異方向回転型エクストルー
ダーにより圧搾搾汁し、搾汁液分と搾汁パルプ分とを得
る。搾汁パルプ分に４重量倍の搾汁液分を加えてコロイ
ドミルで磨砕し、その磨砕物に更に４重量倍のニンジン
汁を加えて、希釈処理した磨砕物を得る。この希釈処理
した磨砕物を９０℃達温で加熱して冷却した後、これに
０．０５重量％のアミラーゼを加え、酵素処理して糊化
澱粉を分解し、粘度低下処理した磨砕物を得る。かくし
て粘度低下処理した磨砕物を製品化する。4) An orange sweet potato, Kyushu No. 120, is immersed in hot water at 95 ° C. for 10 minutes to activate the amylase while substantially inactivating polyphenol oxidase, and to heat the maltose containing 6% by weight of maltose. Obtain a processed product. The heat-treated product is peeled with a peeler, crushed with a crusher, and squeezed and squeezed at a product temperature of 70 ° C. with a biaxially different direction rotating type extruder for squeezing to obtain a squeezed liquid component and a squeezed pulp component. A squeezed pulp content is added with a 4 times by weight squeezed liquid and ground by a colloid mill, and a 4 times by weight carrot juice is further added to the ground material to obtain a diluted ground product. The diluted milled material is heated at a temperature of 90 ° C. and cooled, to which 0.05% by weight amylase is added, and the mixture is enzymatically treated to decompose the gelatinized starch to obtain a ground material having a reduced viscosity. . The ground material thus reduced in viscosity is commercialized.
【００１９】５）橙系甘藷のベニハヤトを８０℃の熱水
中に２０分間浸漬し、ポリフェノールオキシダーゼを実
質的に失活する一方でアミラーゼを活性化して、マルト
ースを７重量％含有する加熱処理物を得る。この加熱処
理物をピーラーで剥皮し、ミクログレーダーで破砕した
後、品温７０℃で搾汁用二軸異方向回転型エクストルー
ダーにより圧搾搾汁し、搾汁液分と搾汁パルプ分とを得
る。搾汁液分を９０℃達温で加熱した後、１５０kg/cm2
でホモジナイズ処理して糊化澱粉を破壊し、粘度低下処
理した搾汁液分を得る。搾汁パルプ分に２重量倍の粘度
低下処理した搾汁液分を加えて磨砕し、その磨砕物に更
に７重量倍のリンゴ汁を加えて、希釈処理した磨砕物を
得る。この希釈処理した磨砕物を、３０００Ｇ×１０
分、遠心分離処理して澱粉粒を除去し、粘度低下処理し
た磨砕物を得る。かくして粘度低下処理した磨砕物を製
品化する。5) An orange sweet potato benihayato is immersed in hot water at 80 ° C. for 20 minutes to substantially inactivate polyphenol oxidase while activating amylase, and a heat-treated product containing 7% by weight of maltose. Get. After peeling this heat-treated product with a peeler and crushing it with a micro grader, it is squeezed and squeezed with a biaxially different-direction rotating extruder for squeezing at a product temperature of 70 ° C. to obtain a squeezed liquid component and a squeezed pulp component. . After heating the squeezed liquid at a temperature of 90 ° C., 150 kg / cm 2
To homogenize to break the gelatinized starch and obtain a squeezed liquid having been subjected to a viscosity reduction treatment. The juice pulp content is added with 2 weight times the viscosity-reduced juice liquid and ground, and then the milled material is further added with 7 weight times apple juice to obtain a diluted ground product. The milled material subjected to the dilution treatment was subjected to 3000 G × 10
And then centrifuged to remove the starch granules and obtain a ground product having a reduced viscosity. The ground material thus reduced in viscosity is commercialized.
【００２０】６）紫系甘藷の山川紫を９０℃の熱水中に
１０分間浸漬し、ポリフェノールオキシダーゼを実質的
に失活する一方でアミラーゼを活性化して、マルトース
を５重量％含有する加熱処理物を得る。この加熱処理物
をピーラーで剥皮し、ミクログレーダーで破砕した後、
品温７０℃でスクリュープレスにより圧搾搾汁し、搾汁
液分と搾汁パルプ分とを得る。搾汁液分を９０℃達温で
加熱して冷却した後、これに０．０５重量％のアミラー
ゼを加え、６０℃×３０分、酵素処理して糊化澱粉を分
解し、粘度低下処理した搾汁液分を得る。搾汁パルプ分
に２重量倍の粘度低下処理した搾汁液分を加えてコロイ
ドミルで磨砕し、その磨砕物に更に等重量の粘度低下処
理した搾汁液分を加えて、希釈処理した磨砕物を得る。
この希釈処理した磨砕物を、３０００Ｇ×１０分、遠心
分離処理して澱粉粒を除去し、粘度低下処理した磨砕物
を得る。かくして粘度低下処理した磨砕物を製品化す
る。6) A purple sweet potato, Yamakawa purple, is immersed in hot water at 90 ° C. for 10 minutes to substantially inactivate polyphenol oxidase while activating amylase, and a heat treatment containing maltose at 5% by weight. Get things. After peeling the heat-treated product with a peeler and crushing with a micro grader,
The juice is squeezed and squeezed with a screw press at a product temperature of 70 ° C. to obtain a squeezed liquid and a pulp. The squeezed liquid was heated to a temperature of 90 ° C. and cooled, and then 0.05% by weight of amylase was added to the squeezed liquid. Obtain the juice. The squeezed pulp fraction is added with a 2 times by weight reduced squeezed liquid fraction, ground with a colloid mill, and the crushed product is further diluted with an equal weight of the reduced squeezed liquid fraction to obtain a diluted crushed substance. Get.
The milled material thus diluted is centrifuged at 3000 G for 10 minutes to remove starch granules, thereby obtaining a ground material having a reduced viscosity. The ground material thus reduced in viscosity is commercialized.
【００２１】７）紫系甘藷の知覧紫を９５℃の熱水中に
１０分間浸漬し、ポリフェノールオキシダーゼを実質的
に失活する一方でアミラーゼを活性化して、マルトース
を６重量％含有する加熱処理物を得る。この加熱処理物
をピーラーで剥皮し、クラッシャーで破砕した後、品温
７０℃で搾汁用二軸異方向回転型エクストルーダーによ
り圧搾搾汁し、搾汁液分と搾汁パルプ分とを得る。搾汁
パルプ分に４重量倍の搾汁液分を加えてコロイドミルで
磨砕し、その磨砕物に更に４重量倍のニンジン汁を加え
て、希釈処理した磨砕物を得る。この希釈処理した磨砕
物を９０℃達温で加熱して冷却した後、これに０．０５
重量％のアミラーゼを加え、酵素処理して糊化澱粉を分
解し、粘度低下処理した磨砕物を得る。かくして粘度低
下処理した磨砕物を製品化する。7) A purple sweet potato, Chiran, is immersed in hot water at 95 ° C. for 10 minutes to substantially inactivate polyphenol oxidase while activating amylase, and a heat treatment containing maltose at 6% by weight. Get things. The heat-treated product is peeled with a peeler, crushed with a crusher, and squeezed and squeezed at a product temperature of 70 ° C. with a biaxially different direction rotating type extruder for squeezing to obtain a squeezed liquid component and a squeezed pulp component. A squeezed pulp content is added with a 4 times by weight squeezed liquid and ground by a colloid mill, and a 4 times by weight carrot juice is further added to the ground material to obtain a diluted ground product. The diluted ground material was heated at a temperature of 90 ° C. and cooled, and then cooled to 0.05 ° C.
By adding amylase in an amount of% by weight and enzymatic treatment, gelatinized starch is decomposed to obtain a ground product having been subjected to a viscosity reduction treatment. The ground material thus reduced in viscosity is commercialized.
【００２２】８）紫系甘藷の九州１１３号を８０℃の熱
水中に２０分間浸漬し、ポリフェノールオキシダーゼを
実質的に失活する一方でアミラーゼを活性化して、マル
トースを７重量％含有する加熱処理物を得る。この加熱
処理物をピーラーで剥皮し、ミクログレーダーで破砕し
た後、品温７０℃で搾汁用二軸異方向回転型エクストル
ーダーにより圧搾搾汁し、搾汁液分と搾汁パルプ分とを
得る。搾汁液分を９０℃達温で加熱した後、１５０kg/c
m2でホモジナイズ処理して糊化澱粉を破壊し、粘度低下
処理した搾汁液分を得る。搾汁パルプ分に２重量倍の粘
度低下処理した搾汁液分を加えて磨砕し、その磨砕物に
更に７重量倍のリンゴ汁を加えて、希釈処理した磨砕物
を得る。この希釈処理した磨砕物を、３０００Ｇ×１０
分、遠心分離処理して澱粉粒を除去し、粘度低下処理し
た磨砕物を得る。かくして粘度低下処理した磨砕物を製
品化する。8) Kyushu 113, a purple sweet potato, is immersed in hot water at 80 ° C. for 20 minutes to activate polyamylase while substantially inactivating polyphenol oxidase, and to heat maltose containing 7% by weight of maltose. Obtain a processed product. After peeling this heat-treated product with a peeler and crushing it with a micro grader, it is squeezed and squeezed with a biaxially different-direction rotating extruder for squeezing at a product temperature of 70 ° C. to obtain a squeezed liquid component and a squeezed pulp component. . After heating the juice at 90 ° C, 150kg / c
The gelatinized starch is broken by homogenizing treatment with m 2 to obtain a squeezed liquid having been subjected to a viscosity reduction treatment. The juice pulp content is added with 2 weight times the viscosity-reduced juice liquid and ground, and then the milled material is further added with 7 weight times apple juice to obtain a diluted ground product. The milled material subjected to the dilution treatment was subjected to 3000 G × 10
And then centrifuged to remove the starch granules and obtain a ground product having a reduced viscosity. The ground material thus reduced in viscosity is commercialized.
【００２３】[0023]
実施例１ 黄系甘藷のベニアズマを８０℃の熱水中に８分間浸漬
し、ポリフェノールオキシダーゼを実質的に失活する一
方でアミラーゼを活性化して、マルトースを３．０重量
％含有する加熱処理物を得た（但し、マルトースは液体
クロマトグラフィーで測定した値、以下同じ）。この加
熱処理物をピーラーで剥皮し、ミクログレーダーで破砕
した後、品温７０℃でスクリュープレスにより圧搾搾汁
し、搾汁液分と搾汁パルプ分とを得た。搾汁液分の歩留
まりは６１重量％、糖度は１２重量％であった（但し、
歩留まりは原料に対する歩留まり、糖度は糖度計で測定
した値、以下同じ）。搾汁パルプ分に４重量倍のニンジ
ン汁を加えてマスコロイダー（商品名、増幸産業社製の
磨砕機）で磨砕し、その磨砕物に更に等重量のニンジン
汁を加えて、希釈処理した磨砕物を得た。この希釈処理
した磨砕物を９０℃達温で加熱した後、１５０kg/cm2で
ホモジナイズ処理して糊化澱粉を破壊し、粘度低下処理
した磨砕物を得た。かくして粘度低下処理した磨砕物を
容器に充填して密封した後、１２１℃×４分、レトルト
で加熱殺菌し、２０℃に冷却して、飲料を製品化した。
飲料の糖度は８重量％、粘度は１１０ｃｐｓであった
（粘度はＢ型回転粘度計で測定した値、以下同じ）。Example 1 A yellowish sweet potato veneer was immersed in hot water at 80 ° C. for 8 minutes to substantially inactivate polyphenol oxidase, activate amylase, and heat-treat the maltose containing 3.0% by weight. (However, maltose was a value measured by liquid chromatography, and the same applies hereinafter). The heat-treated product was peeled with a peeler, crushed with a micro grader, and squeezed and squeezed with a screw press at a product temperature of 70 ° C. to obtain a squeezed liquid component and a squeezed pulp component. The yield of the squeezed liquid was 61% by weight and the sugar content was 12% by weight (however,
The yield is the yield relative to the raw material, and the sugar content is a value measured by a sugar content meter, and the same hereinafter). The carrot juice was added to the juice pulp by 4 times by weight, and the mixture was ground with a mascaroider (trade name, a grinding machine manufactured by Masuko Sangyo Co., Ltd.), and the ground material was further diluted with an equal weight of carrot juice. A ground product was obtained. After heating the diluted milled material at a temperature of 90 ° C., it was homogenized at 150 kg / cm 2 to break gelatinized starch and obtain a ground material having a reduced viscosity. The grind thus reduced in viscosity was filled in a container and sealed, and then heat-sterilized with a retort at 121 ° C. for 4 minutes and cooled to 20 ° C. to produce a beverage.
The beverage had a sugar content of 8% by weight and a viscosity of 110 cps (viscosity was a value measured by a B-type rotational viscometer, the same applies hereinafter).
【００２４】実施例２ β−カロチンを１０．２mg％含有する橙系甘藷の九州１
２０号を９０℃の熱水中に１０分間浸漬し、ポリフェノ
ールオキシダーゼを実質的に失活する一方でアミラーゼ
を活性化して、マルトースを５．０重量％含有する加熱
処理物を得た。この加熱処理物をピーラーで剥皮し、ミ
クログレーダーで破砕した後、品温７０℃で搾汁用二軸
異方向回転型エクストルーダーにより圧搾搾汁し、搾汁
液分と搾汁パルプ分とを得た。搾汁液分の歩留まりは５
２重量％、糖度は１７重量％、β−カロチンは５．５mg
％であった（但し、β−カロチンは液体クロマトグラフ
ィーで測定した値、以下同じ）。搾汁液分を９０℃達温
で加熱した後、１５０kg/cm2でホモジナイズ処理して糊
化澱粉を破壊し、粘度低下処理した搾汁液分を得た。搾
汁パルプ分に２重量倍の粘度低下処理した搾汁液分を加
えてマスコロイダーで磨砕し、その磨砕物に更に７重量
倍のリンゴ汁を加えて、希釈処理した磨砕物を得た。こ
の希釈処理した磨砕物を、３０００Ｇ×１０分、遠心分
離処理して澱粉粒を除去し、粘度低下処理した磨砕物を
得た。かくして粘度低下処理した磨砕物を用いて、以下
実施例１と同様に行ない、飲料を製品化した。飲料の糖
度は１２重量％、粘度は７８ｃｐｓであった。Example 2 Kyushu 1 orange sweet potato containing 10.2 mg% of β-carotene
No. 20 was immersed in hot water at 90 ° C. for 10 minutes to substantially inactivate polyphenol oxidase and activate amylase to obtain a heat-treated product containing maltose at 5.0% by weight. The heat-treated product was peeled with a peeler, crushed with a micro grader, and then squeezed with a biaxially different-direction rotating extruder for squeezing at a product temperature of 70 ° C. to obtain a squeezed juice and a squeezed pulp. Was. The yield of juice is 5
2% by weight, sugar content 17% by weight, β-carotene 5.5mg
% (However, β-carotene is a value measured by liquid chromatography, the same applies hereinafter). The juice was heated at a temperature of 90 ° C. and then homogenized at 150 kg / cm 2 to break gelatinized starch and obtain a juice having a reduced viscosity. The juice pulp content was added with a 2-fold-fold viscosity-reduced squeezed liquid and ground with a mascaroider, and a 7-fold-weight apple juice was further added to the ground product to obtain a diluted ground product. The milled material thus diluted was centrifuged at 3000 G for 10 minutes to remove starch granules, thereby obtaining a ground material having a reduced viscosity. Using the ground material thus reduced in viscosity, the same procedure as in Example 1 was carried out to produce a beverage. The beverage had a sugar content of 12% by weight and a viscosity of 78 cps.
【００２５】実施例３ β−カロチンを１２mg％含有する橙系甘藷のベニハヤト
を８０℃の熱水中に２０分間浸漬し、ポリフェノールオ
キシダーゼを実質的に失活する一方でアミラーゼを活性
化して、マルトースを７重量％含有する加熱処理物を得
た。この加熱処理物をピーラーで剥皮し、ミクログレー
ダーで破砕した後、品温７０℃でスクリュープレスによ
り圧搾搾汁し、搾汁液分と搾汁パルプ分とを得た。搾汁
液分の歩留まりは５４重量％、糖度は１６重量％、β−
カロチンは６．５mg％であった。搾汁液分を、３０００
Ｇ×１０分、遠心分離処理して澱粉粒を除去し、粘度低
下処理した搾汁液分を得た。搾汁パルプ分の一部に３重
量倍の粘度低下処理した搾汁液分を加えてマスコロイダ
ーで磨砕し、その磨砕物に更に等重量の水を加えて、希
釈処理した磨砕物を得た。この希釈処理した磨砕物を９
０℃達温で加熱して冷却した後、これに０．０５重量％
のアミラーゼを加え、６０℃×３０分、酵素処理して糊
化澱粉を分解し、粘度低下処理した磨砕物を得た。かく
して粘度低下処理した磨砕物を用いて、以下実施例１と
同様に行ない、飲料を製品化した。飲料の糖度は１０重
量％、粘度は１３０ｃｐｓであった。Example 3 An orange sweet potato benihayato containing 12 mg% of β-carotene was immersed in hot water at 80 ° C. for 20 minutes to substantially inactivate polyphenol oxidase while activating amylase, and then forming maltose. Was obtained by heating. The heat-treated product was peeled with a peeler, crushed with a micro grader, and squeezed and squeezed with a screw press at a product temperature of 70 ° C. to obtain a squeezed liquid component and a squeezed pulp component. The yield of squeezed liquid is 54% by weight, the sugar content is 16% by weight, β-
Carotene was 6.5 mg%. 3000 juice
The starch particles were removed by centrifugation at G × 10 minutes to obtain a squeezed liquid having been subjected to a viscosity reduction treatment. To a part of the juice pulp, a juice solution having been subjected to a viscosity reduction treatment of 3 times by weight was added, and the mixture was ground with a mascaroider, and the ground material was further added with an equal weight of water to obtain a diluted ground material. . This diluted milled material is
After heating at 0 ° C and cooling, 0.05% by weight
And amylase was added thereto, and the mixture was subjected to an enzyme treatment at 60 ° C. for 30 minutes to decompose the gelatinized starch to obtain a ground product having been subjected to a viscosity reduction treatment. Using the ground material thus reduced in viscosity, the same procedure as in Example 1 was carried out to produce a beverage. The beverage had a sugar content of 10% by weight and a viscosity of 130 cps.
【００２６】実施例４ アントシアニンを色価で３．２含有する紫系甘藷の山川
紫（但し、アントシアニンの色価は前述した方法で測定
した、以下同じ）を８０℃の熱水中に８分間浸漬し、ポ
リフェノールオキシダーゼを実質的に失活する一方でア
ミラーゼを活性化して、マルトースを３．０重量％含有
する加熱処理物を得た。この加熱処理物をピーラーで剥
皮し、ミクログレーダーで破砕した後、品温７０℃で搾
汁用二軸異方向回転型エクストルーダーにより圧搾搾汁
し、搾汁液分と搾汁パルプ分とを得た。搾汁液分の歩留
まりは５９重量％、糖度は１５重量％、アントシアニン
の色価は３．７であった。搾汁パルプ分に２重量倍のニ
ンジン汁を加えてマスコロイダーで磨砕し、その磨砕物
に更に２重量倍のニンジン汁を加えて、希釈処理した磨
砕物を得た。この希釈処理した磨砕物を９０℃達温で加
熱して冷却した後、これに０．０５重量％のアミラーゼ
を加え、６０℃×３０分、酵素処理して糊化澱粉を分解
し、粘度低下処理した磨砕物を得た。かくして粘度低下
処理した磨砕物を用いて、以下実施例１と同様に行な
い、飲料を製品化した。飲料の糖度は１１重量％、粘度
は１２５ｃｐｓであった。Example 4 Purple sweet potato Yamakawa purple containing 3.2 of anthocyanin in color value (the color value of anthocyanin was measured by the method described above, the same applies hereinafter) was placed in hot water at 80 ° C. for 8 minutes. By immersion, the polyphenol oxidase was substantially inactivated, while the amylase was activated, to obtain a heat-treated product containing 3.0% by weight of maltose. The heat-treated product was peeled with a peeler, crushed with a micro grader, and then squeezed with a biaxially different-direction rotating extruder for squeezing at a product temperature of 70 ° C. to obtain a squeezed juice and a squeezed pulp. Was. The yield of the juice was 59% by weight, the sugar content was 15% by weight, and the color value of anthocyanin was 3.7. A carrot juice of 2 weight times was added to the squeezed pulp and ground with a mascaroider, and a carrot juice of 2 weight times was further added to the ground material to obtain a dilute ground material. After heating and cooling the diluted ground product at a temperature of 90 ° C., 0.05% by weight of amylase was added thereto, and enzymatic treatment was performed at 60 ° C. for 30 minutes to decompose gelatinized starch and reduce the viscosity. A processed ground product was obtained. Using the ground material thus reduced in viscosity, the same procedure as in Example 1 was carried out to produce a beverage. The beverage had a sugar content of 11% by weight and a viscosity of 125 cps.
【００２７】実施例５ アントシアニンを色価で１．５含有する紫系甘藷の知覧
紫を９５℃の熱水中に１０分間浸漬し、ポリフェノール
オキシダーゼを実質的に失活する一方でアミラーゼを活
性化して、マルトースを６．０重量％含有する加熱処理
物を得た。この加熱処理物をピーラーで剥皮し、ミクロ
グレーダーで破砕した後、品温７０℃でスクリュープレ
スにより圧搾搾汁し、搾汁液分と搾汁パルプ分とを得
た。搾汁液分の歩留まりは５１重量％、糖度は１７重量
％、アントシアニンの色価は１．６であった。搾汁液分
を、３０００Ｇ×１０分、遠心分離処理して澱粉粒を除
去し、粘度低下処理した搾汁液分を得た。搾汁パルプ分
の一部に３重量倍の粘度低下処理した搾汁液分を加えて
マスコロイダーで磨砕し、その磨砕物に更に等重量の水
を加えて、希釈処理した磨砕物を得た。この希釈処理し
た磨砕物を９０℃達温で加熱して冷却した後、これに
０．０５重量％のアミラーゼを加え、６０℃×３０分、
酵素処理して糊化澱粉を分解し、粘度低下処理した磨砕
物を得た。かくして粘度低下処理した磨砕物を用いて、
以下実施例１と同様に行ない、飲料を製品化した。飲料
の糖度は１１重量％、粘度は１４１ｃｐｓであった。Example 5 Chiran purple, a purple sweet potato containing anthocyanin in a color value of 1.5, was immersed in hot water at 95 ° C. for 10 minutes to activate polyamylase while substantially inactivating polyphenol oxidase. Thus, a heat-treated product containing 6.0% by weight of maltose was obtained. The heat-treated product was peeled with a peeler, crushed with a micro grader, and squeezed and squeezed with a screw press at a product temperature of 70 ° C. to obtain a squeezed liquid component and a squeezed pulp component. The yield of the juice was 51% by weight, the sugar content was 17% by weight, and the color value of anthocyanin was 1.6. The squeezed liquid was centrifuged at 3000 G for 10 minutes to remove starch granules, thereby obtaining a squeezed liquid having been subjected to a viscosity reduction treatment. To a part of the pulp juice, a squeezed liquid having a viscosity reduced by a factor of 3 was added, and the mixture was ground with a mascaroider, and the ground material was further added with an equal weight of water to obtain a diluted ground material. . After heating and cooling the diluted ground material at a temperature of 90 ° C., 0.05% by weight amylase was added thereto, and the mixture was heated at 60 ° C. for 30 minutes.
The gelatinized starch was decomposed by an enzyme treatment to obtain a ground product having been subjected to a viscosity reduction treatment. Using the ground material thus reduced in viscosity,
Thereafter, the same procedure as in Example 1 was carried out to produce a beverage. The sugar content of the beverage was 11% by weight, and the viscosity was 141 cps.
【００２８】[0028]
【発明の効果】既に明らかなように、以上説明した本発
明には、従来搾汁残渣として廃棄されていた搾汁パルプ
分から、粘度が低く、したがって飲み易い飲料を製造で
きるという効果がある。As is clear from the above, the present invention as described above has an effect that a beverage having a low viscosity and therefore easy to drink can be produced from the juice pulp conventionally discarded as a juice residue.
Claims (7)
特徴とする甘藷の搾汁パルプ分を用いた飲料の製造方
法。 第１工程：甘藷を、これに含まれるポリフェノールオキ
シダーゼを実質的に失活するが、アミラーゼを活性化す
る条件下で、そのマルトース含量が１．０〜１０重量％
となるように加熱処理し、加熱処理した甘藷を得る工
程。 第２工程：加熱処理した甘藷を圧搾搾汁し、搾汁液分と
搾汁パルプ分とを得る工程。 第３工程：搾汁パルプ分を磨砕すると共に、この磨砕の
前及び／又は後に希釈処理して、希釈処理した磨砕物を
得る工程。 第４工程：希釈処理した磨砕物を用いて飲料を製造する
工程。1. A method for producing a beverage using a squeezed pulp component of sweet potato, comprising the following first to fourth steps: First step: Sweet potatoes have a maltose content of 1.0 to 10% by weight under conditions that substantially inactivate polyphenol oxidase contained therein but activate amylase.
Heating to obtain a sweetened potato. Second step: a step of squeezing the heat-treated sweet potato to obtain a squeezed liquid component and a squeezed pulp component. Third step: a step of grinding the squeezed pulp and diluting before and / or after the grinding to obtain a diluted ground product. Fourth step: a step of producing a beverage using the diluted ground material.
ス含量が３．０〜８．０重量％となるように加熱処理す
る請求項１記載の甘藷の搾汁パルプ分を用いた飲料の製
造方法。2. The method according to claim 1, wherein in the first step, the sweet potato is heat-treated so that the maltose content is 3.0 to 8.0% by weight. .
スクリュープレス又は搾汁用二軸回転型エクストルーダ
ーで圧搾搾汁する請求項１又は２記載の甘藷の搾汁パル
プ分を用いた飲料の製造方法。3. The method of claim 1, wherein in the second step, the heat-treated sweet potato is squeezed and squeezed with a screw press or a twin-screw rotary extruder for squeezing. Production method.
すると共に、この磨砕の前及び／又は後に野菜汁、果実
汁、発酵乳、牛乳、水及び第２工程で得た搾汁液分から
選ばれる一つ又は二つ以上で希釈処理する請求項１、２
又は３記載の甘藷の搾汁パルプ分を用いた飲料の製造方
法。4. In the third step, the juice pulp is ground, and before and / or after the grinding, vegetable juice, fruit juice, fermented milk, milk, water and the juice obtained in the second step 3. A dilution treatment with one or more selected from the group consisting of:
Or the manufacturing method of the drink using the squeezed pulp content of the sweet potato of 3.
の粘度低下処理方法で粘度低下処理し、且つ第３工程に
おいて、搾汁パルプ分を磨砕すると共に、この磨砕の前
及び／又は後に第２工程で得た粘度低下処理した搾汁液
分で希釈処理する請求項１、２又は３記載の甘藷の搾汁
パルプ分を用いた飲料の製造方法。 粘度低下処理方法：１）搾汁液分をこれに含まれる澱粉
粒が糊化するように加熱処理した後、アミラーゼで酵素
処理する方法、２）搾汁液分をこれに含まれる澱粉粒が
糊化するように加熱処理した後、ホモジナイズ処理する
方法、又は３）搾汁液分を遠心分離処理する方法。5. In the second step, the squeezed liquid is further subjected to a viscosity reduction treatment by the following viscosity reduction method, and in the third step, the squeezed pulp is ground and before and / or before the grinding. 4. The method for producing a beverage using a squeezed pulp component of sweet potato according to claim 1, wherein the squeezed pulp component of the sweet potato is subsequently diluted with the squeezed liquid component obtained in the second step. Viscosity lowering treatment method: 1) A method of subjecting a squeezed liquid component to a heat treatment so that the starch particles contained therein are gelatinized and then performing an enzymatic treatment with amylase. 2) A starch particle contained therein is gelatinized. Or 3) centrifugation of the squeezed liquid.
すると共に、この磨砕の前及び／又は後に希釈処理し
て、５〜３０重量倍に希釈処理した磨砕物を得る請求項
４又は５記載の甘藷の搾汁パルプ分を用いた飲料の製造
方法。6. The crushed pulp content in the third step is ground and, before and / or after the grinding, is diluted to obtain a ground product diluted 5 to 30 times by weight. Or a method for producing a beverage using the squeezed pulp content of sweet potato according to 5;
砕物を下記の粘度低下処理方法で粘度低下処理した後、
希釈処理し且つ粘度低下処理した磨砕物を用いて飲料を
製造する請求項６記載の甘藷の搾汁パルプ分を用いた飲
料の製造方法。 粘度低下処理方法：１）希釈処理した磨砕物をこれに含
まれる澱粉粒が糊化するように加熱処理した後、アミラ
ーゼで酵素処理する方法、２）希釈処理した磨砕物をこ
れに含まれる澱粉粒が糊化するように加熱処理した後、
ホモジナイズ処理する方法、又は３）希釈処理した磨砕
物を遠心分離処理する方法。7. In a fourth step, the ground material further diluted is subjected to a viscosity reduction treatment by the following viscosity reduction treatment method,
7. The method for producing a beverage using squeezed pulp of sweet potato according to claim 6, wherein the beverage is produced using a ground material that has been subjected to a dilution treatment and a viscosity reduction treatment. Viscosity-lowering treatment method: 1) A method in which the diluted ground material is subjected to a heat treatment so that the starch granules contained therein are gelatinized, and then subjected to an enzymatic treatment with amylase. 2) The diluted ground material is contained in the starch. After heat-treating the grains to gelatinize,
A method of homogenizing, or 3) a method of centrifuging the diluted ground material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17301997A JP3710259B2 (en) | 1997-06-12 | 1997-06-12 | Beverage production method using squeezed pulp of sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17301997A JP3710259B2 (en) | 1997-06-12 | 1997-06-12 | Beverage production method using squeezed pulp of sweet potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11144A true JPH11144A (en) | 1999-01-06 |
| JP3710259B2 JP3710259B2 (en) | 2005-10-26 |
Family
ID=15952708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17301997A Expired - Fee Related JP3710259B2 (en) | 1997-06-12 | 1997-06-12 | Beverage production method using squeezed pulp of sweet potato |
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| Country | Link |
|---|---|
| JP (1) | JP3710259B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004066745A1 (en) * | 2003-01-30 | 2004-08-12 | Meiji Dairies Corporation | Solid/liquid separation method for continuously extracting and/or pressing edible food or drink |
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| US7751587B2 (en) | 2006-02-09 | 2010-07-06 | Hitachi, Ltd. | Data production method and apparatus |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54119066A (en) * | 1978-03-07 | 1979-09-14 | Saito Taiichi | Production of sugar juice |
| JPH0475569A (en) * | 1990-05-01 | 1992-03-10 | Kanegafuchi Chem Ind Co Ltd | Yacon and food and drink prepared therefrom |
| JPH08214845A (en) * | 1995-02-09 | 1996-08-27 | Kagome Co Ltd | Production of carrot juice |
| JPH08308543A (en) * | 1995-03-15 | 1996-11-26 | Mitsui Herupu Kk | Drink preparation and its production |
| JPH0923859A (en) * | 1995-07-14 | 1997-01-28 | Toyo Seikan Kaisha Ltd | Food fiber-containing drink and its production |
-
1997
- 1997-06-12 JP JP17301997A patent/JP3710259B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54119066A (en) * | 1978-03-07 | 1979-09-14 | Saito Taiichi | Production of sugar juice |
| JPH0475569A (en) * | 1990-05-01 | 1992-03-10 | Kanegafuchi Chem Ind Co Ltd | Yacon and food and drink prepared therefrom |
| JPH08214845A (en) * | 1995-02-09 | 1996-08-27 | Kagome Co Ltd | Production of carrot juice |
| JPH08308543A (en) * | 1995-03-15 | 1996-11-26 | Mitsui Herupu Kk | Drink preparation and its production |
| JPH0923859A (en) * | 1995-07-14 | 1997-01-28 | Toyo Seikan Kaisha Ltd | Food fiber-containing drink and its production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| WO2004066745A1 (en) * | 2003-01-30 | 2004-08-12 | Meiji Dairies Corporation | Solid/liquid separation method for continuously extracting and/or pressing edible food or drink |
| US7771764B2 (en) | 2003-01-30 | 2010-08-10 | Meiji Dairies Corporation | Method for producing an extract of coffee beans |
| US7751587B2 (en) | 2006-02-09 | 2010-07-06 | Hitachi, Ltd. | Data production method and apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3710259B2 (en) | 2005-10-26 |
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