JPS5963175A - Preparation of green vegetable juice - Google Patents
Preparation of green vegetable juiceInfo
- Publication number
- JPS5963175A JPS5963175A JP57172989A JP17298982A JPS5963175A JP S5963175 A JPS5963175 A JP S5963175A JP 57172989 A JP57172989 A JP 57172989A JP 17298982 A JP17298982 A JP 17298982A JP S5963175 A JPS5963175 A JP S5963175A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- green
- protein
- vegetable juice
- juice
- 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
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
目的
緑色野菜の搾汁を飲料に供する為には、野菜独特の緑色
を保持させることが好ましい。処がこれら搾汁を飲料と
して快適なPH域8.3〜4.5にする為有機酸を添加
したり加工中に加熱したシすると、野菜汁の緑色は緑4
4)色になυ野菜特有の緑色が消失する。このような色
調の変化を防ぐ為には、野菜汁をPH7、0〜7.5に
調整するが又はクロロフィル分子中のマグネシウムを銅
。DETAILED DESCRIPTION OF THE INVENTION Purpose: In order to use the juice of green vegetables for beverages, it is preferable to retain the green color unique to the vegetables. However, if organic acids are added or heated during processing to bring the juice to a pH range of 8.3 to 4.5, which is comfortable for drinking, the green color of vegetable juice becomes green 4.
4) The characteristic green color of vegetables disappears. In order to prevent such a change in color tone, adjust the pH of vegetable juice to 7, 0 to 7.5, or replace the magnesium in the chlorophyll molecule with copper.
鉄、コバルト、マンガンなどの金属塩類と置換するなど
の処置が必要となる。Measures such as replacing it with metal salts such as iron, cobalt, and manganese are required.
処がアルカリを加えてPHを調整する方法は、緑色の保
持が可能でも臭や味の変化が大きく品質を著しく低下さ
せる。又重金属を用いてクロロフィルを固定する方法は
食品衛生的見地からその使用が禁止されている。その為
緑色野菜ジュースを業務として大量製造し、貯蔵販売す
るには非常な困難を伴い従来その実現が期待されなかっ
た。Although the method of adjusting the pH by adding alkali can maintain the green color, the odor and taste change significantly and the quality deteriorates significantly. Furthermore, methods of fixing chlorophyll using heavy metals are prohibited from the viewpoint of food hygiene. For this reason, it would be extremely difficult to mass produce, store and sell green vegetable juice as a business, and it was not expected to be realized in the past.
本願は上記の事実に鑑み工夫したものであって野菜搾汁
中の比較的不安定なりロロフィルを食品衛生法上安全な
方法で処理し、これに−鳳一白質性材料を混合すること
によって味や色調に緩衝性を持たせ、栄養分に富み健康
上有効なると共に野菜独特の緑色を保持した野菜ジュー
スを得ることを目的とするものである。The present application has been devised in view of the above facts, and the comparatively unstable lolophyll in vegetable juice is treated by a method safe under the Food Sanitation Act, and by mixing this with a white matter material, the flavor is improved. The purpose of this invention is to obtain a vegetable juice which has a buffering property in color and color, is rich in nutrients, is effective for health, and retains the green color unique to vegetables.
構成
本願は、緑色野菜の搾汁を緑色の安定なPH域に調整し
、これに蛋白質性材料を混合することを特徴とする緑色
野菜ジュースの義遺法に係シ、その工程を詳記すれば次
の通りである。Structure This application relates to a method of making green vegetable juice, which is characterized by adjusting the juice of green vegetables to a stable pH range of green color and mixing it with a proteinaceous material, and describes the process in detail. The example is as follows.
はうれん草やキャベツなどの緑色野菜を先づ微アルカリ
液に短時間浸漬したのちブランチングを行い、急冷して
搾汁し、これに食塩などの調味剤を添加することにより
PH6,5〜7.5の野菜Hが得られる。この野菜汁に
礪−白質性材料を次の割合で加える。Green vegetables such as spinach and cabbage are first immersed in a slightly alkaline solution for a short period of time, then blanched, rapidly cooled and squeezed, and seasonings such as salt are added to this to achieve a pH of 6.5-7. .5 of Vegetable H is obtained. Add the white matter material to this vegetable juice in the following proportions.
野菜汁 4谷 景白質性材料 1〜8谷 次に常法により殺菌し各藩に密封する。Vegetable soup 4 Tani White matter material 1-8 valleys Next, it is sterilized using conventional methods and sealed in each domain.
・蛋白質性材料として大豆より得る豆乳のような植物性
号白質、カゼイン又は乳梵普白のような牛乳から得る。・Protein materials include vegetable matter such as soy milk obtained from soybeans, casein or milk obtained from milk such as milk.
退−白質、卵から得るアルブミンのような動物性/倉白
質又はこれらの混合物を用いるが特に乳手白や大豆す白
は最適である。Animal/white matter such as denatured white matter, albumin obtained from eggs, or a mixture thereof is used, and milk white matter and soybean white matter are particularly suitable.
次に本願方法の実施例を示す。Next, an example of the present method will be shown.
実施例
材料 厘量比
はうれん草 1000gキャ
ベラ 350g人 参
250gセ
ロ リ −80g
パ セ リ
30g食 塩
12gぶどう 糖
120g純 水
800g豆 乳
1200gはうれ
ん草、キャベツ、人参、セロリ−およびパセリを0.1
9モルの炭酸カルシラ11液に30分間浸漬したのち水
洗し、これを沸騰した0、005モルの水酸化カルシウ
ム溶液に投入し8分間加熱したのち、冷水中に投入して
急冷後ジューサーにかけて搾汁し、この液にぶどう糖1
食塩を加えて調整する。Example materials: Volume ratio is spinach 1000g
Bela 350g carrot 250g celery -80g parsley
30g salt
12g grape sugar
120g pure water
800g soy milk
1200g contains 0.1 spinach, cabbage, carrot, celery and parsley.
After immersing in 9M Calcilla Carbonate 11 liquid for 30 minutes, washing with water, pouring this into a boiling 0,005M Calcium hydroxide solution and heating for 8 minutes, pouring into cold water, quenching, and squeezing the juice using a juicer. Then, add 1 glucose to this liquid.
Adjust by adding salt.
一方、常法によって処理した豆乳を上記野菜汁に混合し
)この液を70°Cに加熱シ、圧力100〜150に帖
m”の均質機にかけて粒子を微細化したのち1aoa、
2秒間の殺菌後急冷して紙容器に充填密封する。On the other hand, soymilk treated by a conventional method was mixed with the vegetable juice above, and this liquid was heated to 70°C and subjected to a pressure of 100 to 150 cm in a homogenizer to make the particles finer, and then
After sterilization for 2 seconds, it is rapidly cooled and then filled into paper containers and sealed.
効果
加熱殺菌によって野菜汁のPHは0゜5〜1.5の変動
を示すが蛋白質性材料を加えることにより0.1〜0゜
3の変化に止り、非常に強いPH安定性を示九即ちこの
拐料中に含まれる晋白質、アミノ酸。Effect: The pH of vegetable juice fluctuates between 0.5 and 1.5 due to heat sterilization, but by adding proteinaceous materials, the change remains at 0.1 to 0.3, indicating extremely strong PH stability. This substance contains amino acids and white matter.
りん酸塩、くえん酸塩その他の微量成分が強い緩衝性を
示し、味や色調を安定させる(普通の野菜ジュースと蛋
白質性材料を加えた野菜ジュースのPH安定性の比較を
図表で示す)。Phosphates, citrates, and other trace components exhibit strong buffering properties and stabilize taste and color (see graphical comparison of PH stability of regular vegetable juices and vegetable juices with proteinaceous ingredients added).
本方法により、野菜持方の緑色と、豆乳や牛乳の白色を
保有し、自然の風味を生かした優良な野菜ジュースが得
られ、これを飲用することによって栄養に硬れたクロロ
フィルと共に植物性・瑞白質も同時に摂取でき保健上類
る有効である。By this method, it is possible to obtain an excellent vegetable juice that retains the green color of vegetables and the white color of soy milk or milk, making the most of its natural flavor, and by drinking this, it is enriched with nutrients such as hardened chlorophyll and vegetable juices. You can also take in white matter at the same time, which is very effective for your health.
この製品を3〜1命に冷蔵保存することにより、2〜8
週間週間色白保持した安定的か蛋白質性緑色野菜ジュー
スとしての販売が可能である。By keeping this product refrigerated for 3-1 hours, it will last 2-8 hours.
It can be sold as a stable or proteinaceous green vegetable juice that maintains fair skin for weeks.
本方法に用いるほうれん草やキャベツなどの緑色野菜は
、収穫期に搾汁し、冷凍貯蔵することによって年間を通
じて必要なときに製品化が可能で、農産物が供給過剰の
ときでも加工処理することによシその価格の安定に寄与
することができるのであって伜家の安定した収入の確保
に貢献できる。The green vegetables used in this method, such as spinach and cabbage, can be squeezed during the harvest season and stored frozen to produce products as needed throughout the year. It can contribute to stabilizing its prices, and it can contribute to securing a stable income for the family.
普通の野菜ジュースと・孔−白質性野菜ジュースのH安
定性の比較を示す図表
出願人
社団法人 和歌山梨農産物加工研究所Diagram showing a comparison of H stability between ordinary vegetable juice and pore-white matter vegetable juice Applicant: Wakayamanashi Agricultural Products Processing Research Institute
Claims (1)
ングを行い急冷したのち搾汁して緑色の安定なPH域に
調整し、この液に・介白質性材料を混合することによシ
緩衝性を持たせ色調及び味ともに安定性を保持し得るよ
うに成したことを特徴とする緑色野菜ジューの製造法Green vegetables are immersed in a slightly alkaline solution for a short time, then blanched, rapidly cooled, and then juiced to adjust the pH to a stable green color.Buffering properties can be achieved by mixing white matter materials with this solution. A method for producing green vegetable juice, characterized in that it is made so as to maintain stability in both color tone and taste.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57172989A JPS5946585B2 (en) | 1982-09-30 | 1982-09-30 | Method for producing green vegetable juice |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57172989A JPS5946585B2 (en) | 1982-09-30 | 1982-09-30 | Method for producing green vegetable juice |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5963175A true JPS5963175A (en) | 1984-04-10 |
JPS5946585B2 JPS5946585B2 (en) | 1984-11-13 |
Family
ID=15952109
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57172989A Expired JPS5946585B2 (en) | 1982-09-30 | 1982-09-30 | Method for producing green vegetable juice |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5946585B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010106387A (en) * | 2001-11-07 | 2001-11-29 | 임승수 | Preparation method of juice and its products |
CN111728125A (en) * | 2020-05-31 | 2020-10-02 | 浙江五芳斋实业股份有限公司 | Green dough skin with bright and fresh color and preparation method thereof |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6131483U (en) * | 1984-07-31 | 1986-02-25 | 株式会社 ニユ−ギン | Pachinko machine operation handle |
JPH0349729Y2 (en) * | 1985-10-09 | 1991-10-23 |
-
1982
- 1982-09-30 JP JP57172989A patent/JPS5946585B2/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010106387A (en) * | 2001-11-07 | 2001-11-29 | 임승수 | Preparation method of juice and its products |
CN111728125A (en) * | 2020-05-31 | 2020-10-02 | 浙江五芳斋实业股份有限公司 | Green dough skin with bright and fresh color and preparation method thereof |
CN111728125B (en) * | 2020-05-31 | 2023-09-22 | 浙江五芳斋实业股份有限公司 | Green and fresh-colored dough cover and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
JPS5946585B2 (en) | 1984-11-13 |
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