JPS6232866A - Production of cabbage juice - Google Patents

Abstract

PURPOSE:To produce easily drinkable cabbage juice having a high liquid content free from a grassy smell, by treating cabbage by a mixer and removing a fibrous component from a mixed solution. CONSTITUTION:Cabbages are cut into about 8 parts, ground by a mixer to give a sherbet-like mixed solution. Then, the mixed solution is centrifuged to separate and to remove the fibrous component. The prepared cabbage solution is blended with a fruit juice component such as apple juice, etc., and spice such as apple flavor, etc., and, if necessary, a sweet component and uniformly stirred.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention provides cabbage juice F! Regarding the J method, the details are related to a method for producing cabbage juice that makes effective use of cabbage components (prior technology) Generally, when cabbage is mixed with a mixer, it becomes a mushy liquid, which is not desirable as a juice. Moreover, the liquid that was poured into the mixer had a blue tinge and was difficult to drink.

(Problems to be Solved by the Invention) This invention attempts to solve the above-mentioned conventional problems, and aims to produce cabbage juice that has a large liquid content, does not have a green taste, and is easy to drink. It is about providing.

(Means for Solving the Problems) In order to solve the above problems, the means of the present invention is to crush cabbage in a mixer to make a sherbet-like mixing liquid, and centrifuge this mixing liquid to remove fiber components. Collect the separated cabbage liquid and make this Ki1! A fruit juice component and a fragrance, or if necessary, a sour component and a sweet component are added to the beetroot liquid and mixed.

As the above-mentioned mixer, a commercially available one is usually used.

Centrifugation may be performed using a centrifuge. Note that it is desirable that the centrifugal force machine be of a type that can perform continuous centrifugation.

As the fruit juice component, general fruit juices such as apple juice are used, and apple juice is useful for eliminating the green color of cabbage juice. Flavors that match the fruit juice are used. Note that the apple flavor helps eliminate the blue color of the cabbage liquid. The sour component may be an organic acid such as citric acid or tartaric acid, or vitamin C (ascorbic acid). The sweetening ingredient is sugar, glucose or artificial 11
Flavors are used.

(Effect) The texture of the cabbage juice is crushed by the fruit juice ingredients and flavoring agents added. The blended fruit juice component, flavoring, sourness component, and sweetness component make the cabbage liquid easy to drink.

(Example) Cut the cabbage into about 80%, wash it with water, put it in a large mixer, crush it, and let it sit! - Obtain a bed-like mixing solution. Next, this mixing liquid is supplied into a container with centrifugal force # in which a filter cloth bag is set, and centrifugal force 11't is applied.

After centrifugation, the fiber components are separated and removed in a filter cloth bag to obtain a rich cabbage liquid from which miscellaneous components have been removed.

However, this cabbage liquid contains apple juice (115ml
Item ii), ascorbic acid and apple flavor are blended.

The composition is, for example, cabbage liquid 100.0 parts by weight ascorbic acid 0.2 parts by weight apple fruit 1115iI reduced product 15.0 parts by weight IJ
N: Ft Nf12) 2/1000
The ratio is tJ [parts], and if necessary, sweetening ingredients such as sugar and glucose may be added.

After that, the blended cabbage liquid is, for example, 15 to 9/a.
Pressure A is applied and stirred to subdivide and homogenize the liquid particles, resulting in homogenization. Next, homo-treated Git!
The beetroot liquid is sterilized at a high temperature for a short period of time, for example, at 110° C. for 23 seconds, and a predetermined volume is filled into sterilized clean packs, which are then sealed and packaged to obtain a packaged cabbage juice product.

The cabbage juice of this juice product is rich in liquid by removing the fiber components of cabbage, and contains apple juice and apple flavor to retain the original green taste of cabbage, making it easy to drink. there were. This packaged product had good durability and remained in good quality for about 3 months at room temperature. The quality of the unopened pack remained safe for about a week in the refrigerator.

(Effects of the Invention) Since the present invention is a means for solving the above-mentioned problems, the expected problems can be solved. In other words, according to the present invention, it is possible to obtain cabbage juice that is rich in liquid components, has no blue taste, and is easy to drink.

The present invention is characterized in that cabbage liquid with a high liquid content is obtained by removing I&1m components by centrifugation, and is based on this cabbage liquid.

Claims (3)

[Claims] (1) Crush the cabbage in a mixer to make a sherbet-like mixing liquid, centrifuge this mixing liquid to collect the cabbage liquid from which the fiber components have been separated, and mix the cabbage liquid with fruit juice components and flavorings. A method for producing cabbage juice characterized by: (2) The method for producing cabbage juice according to claim 1, wherein the fruit juice component is apple juice. (3) The method for producing cabbage juice according to claim 1, wherein the flavoring agent is apple flavor.