JPS6143977A - Method of deodorizing vegetable juice - Google Patents

Abstract

PURPOSE:To remove the smell characteristic of vegetable juice and to provide the vegetable juice with vitamins, an iron constituent, iodine, taurine, etc., contained in a sea tangle, by immersing the sea tangle in the vegetable juice. CONSTITUTION:A sea tangle is immersed in vegetable juice such as tomato juice, mixed juice of tomato, celery, cabbage, etc., and the juice is deodorized.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a method for removing characteristic odors of vegetable juices.

[Technical background of the invention]

Since vegetables are rich in various vitamins, minerals, vegetable proteins, etc., they have traditionally been an important part of the daily diet as essential for maintaining health. In recent years, interest in health has increased further, and perhaps influenced by the natural food boom, the value of vegetables as a source of nutrition has come to be appreciated.

Against this background, there has been a growing demand for the ability to easily consume the nutrients of vegetables anywhere, and in order to meet this demand, we have developed products such as tomato juice, cabbage, and daikon radish.
Currently, various vegetable juices such as carrot and celery are commercially available in the same form as fruit juices. There is no doubt about the nutritional value of these vegetable juices.

[Problem that the invention seeks to solve]

However, while fruit juices have a pleasant odor that can be called aromatic, vegetable juices have a distinctive odor, especially in mixes made from a mixture of various vegetables. Juices may have a strong odor that can even be called a foul odor.

For this reason, some people dislike the smell of this vegetable juice and often avoid drinking it, even though they are fully aware that it is good for health.

In view of the above-mentioned circumstances, the present invention has been made with the technical objective of providing a method for removing the unique odor of vegetable juice and making it a vegetable juice that can be drunk by anyone without any objections. .

[Means for solving problems]

The means adopted in the present invention to achieve the above object is to use kelp to remove the characteristic odor of vegetable juice.

That is, the present invention is characterized in that kelp is soaked in vegetable juice.

The kelp used in the present invention may be any part of any type, but kelp root is particularly preferred.

When carrying out the present invention, it is desirable to soak the kelp and mature it for a predetermined period of time, and then remove the soaked material and filter out the suspended matter.

The soaking time varies depending on the type of kelp and specific conditions, but 8 to 24 hours is sufficient.

Further, the immersion temperature in the present invention is sufficiently low at 25° C. or lower. Therefore, useful nutrients in the vegetable juice are not destroyed during deodorization treatment.

[Effect]

As shown in the results of Examples described below, a remarkable deodorizing effect can be obtained according to the present invention, but the specific mechanism of the deodorizing effect is not clear.

However, it is possible to estimate the mechanism by which substances eluted from kelp act as a masking agent for odor substances in vegetable juice.

That is, methyl mercaptan, butylcrotonyl, limonene, and the like are known as odorous substances that produce the unique odor of vegetable juices. These odorous substances in the vegetable juice and the substances eluted from kelp combine to form non-volatile adducts that eliminate these substances from the odor system, or the odor active groups of the odorous substances are inactivated. considered to be a thing.

As is well known, kelp contains vitamins A and B.

In addition to B, C and glutamic acid, which is useful as a seasoning, it is rich in iron and other minerals, and it can be reasonably assumed that these ingredients elute and perform the masking action described above. Since mineral components such as calcium (Ca 2 ) and magnesium (Mg 2 ) have the ability to form coordination bonds, there is a rational basis for thinking that they bind to the above-mentioned odorous substances.

〔Effect of the invention〕

According to the present invention, the characteristic odor of conventional vegetable juices can be significantly reduced, and the practical use of vegetable juices as health foods can be greatly expanded. In addition, various components contained in kelp are added. , can have great nutritional benefits.

That is, in addition to the effects of various vitamins, pharmacological and physiological effects such as blood-increasing effect due to iron, blood pressure-lowering effect due to potassium, bone-sparing effect due to iodine, and anemia-preventing effect due to taurine are naturally expected. In addition, alginic acid is expected to inhibit intestinal absorption of sodium and promote absorption of potassium, thereby promoting a blood pressure lowering effect.

〔Example〕

Example 1 I made tomato juice by putting tomatoes in a juicer.

50 g of kelp root was immersed in 2.0 liters of the tomato juice and left to ripen at room temperature overnight.The kelp was removed and floating matter was filtered out to complete the deodorizing operation.

In order to verify the deodorizing effect of Example 1 above, Example 1
The following paneler's test was conducted on the deodorized tomato juice obtained in Example 1 (example amount 1) and the tomato juice that had not been subjected to deodorization (conventional product 1). The reason for the panel's test is that the human sense of smell is extremely sensitive.
This is because even when a person senses a considerable odor, the concentration of the odorous substance does not reach the detection limit of ordinary measuring instruments.

First, when 100 panelists sampled the conventional product 1801, 34 panelists complained of disgust due to the unique tomato odor and refused to sample the product halfway through. Therefore, when we asked these 34 panelists who refused to sample Conventional Product 1 to sample the same amount of Example Amount 1 in exactly the same container as the conventional product, all 34 people complained of disgust. I completed the tasting without any problems.

Example 2 Tomatoes, celery and cabbage were put through a juicer to make a mixed juice. Soak 50 g of kelp root in 2.0 liters of the mixed vegetable juice, leave it at room temperature for a day and night to age, then remove the kelp,
In addition, the floating matter was filtered out to complete the deodorizing operation.

The same amount of the deodorized mixed juice obtained in Example 2 (Example amount 2) and the mixed juice that was not subjected to deodorizing operation (Conventional product 2) were put into the same container, and a total of 2.
A panel of 00 people tasted and compared the two. the result,
Regarding the conventional product, all panelists complained of a significant odor.
In addition, while more than half of the panelists refused to taste the sample, none of the panelists pointed out that there was a bad odor in the sample amount.

Claims (1)

[Claims] A method for deodorizing vegetable juice characterized by soaking kelp in vegetable juice