JPS5963175A - Preparation of green vegetable juice - Google Patents

Abstract

PURPOSE:To obtain a vegetable juice rich in nutrition, effective for health, having green of vegetable of its own, by immersing a green vegetable in a slightly alkaline solution, adjusting it to a pH wherein green is stable, blending it with a protein material. CONSTITUTION:A green vegetable such as spinach, cabbage, etc. is immersed in a slightly alkaline solution in a short time first, blanched, quenched, squeezed, and blended with a seasoning such as salt, etc., to give a vegetable juice at 6.5- 7.5pH. The vegetable juice is blended with a protein material, for example, 4pts. vol. vegetable juice is blended with 1-3pts. vol protein material, sterilized and sealed in a container. A vegetable protein such as soybean milk obtained from soybean, animal protein such as casein or whey protein obtained from milk, albumin obtained from egg may be cited the protein material used, whey protein and soybean protein are especially preferable.

Description

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.

Measures such as replacing it with metal salts such as iron, cobalt, and manganese are required.

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.

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.

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.

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.

Vegetable soup　　　　　　　　4 Tani White matter material 1-8 valleys Next, it is sterilized using conventional methods and sealed in each domain.

・Protein materials include vegetable matter such as soy milk obtained from soybeans, casein or milk obtained from milk such as milk.

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.

Next, an example of the present method will be shown.

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.

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.

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.

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).

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.

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.

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.

[Brief explanation of drawings]

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)

[Claims] 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.