WO2023145449A1

WO2023145449A1 - Carrot processing method, squeezed carrot juice and squeezed carrot residue

Info

Publication number: WO2023145449A1
Application number: PCT/JP2023/000543
Authority: WO
Inventors: 晶子木下; 朋子木下
Original assignee: 株式会社アロマデザインウフラ
Priority date: 2022-01-26
Filing date: 2023-01-12
Publication date: 2023-08-03
Also published as: JP2023108755A; JP7079910B1

Abstract

A carrot processing method comprising: a watering step (S1) for soaking peeled raw carrots (1) in a hypotonic solution; a squeezing step (S2) for compressing/crushing and squeezing the carrots (1) by a cold press juicer; and a cooling step (S4) for cooling the squeezed carrot (2) obtained in the squeezing step (S2) to a cooling temperature of -45°C or lower. The cooling temperature is from -50 to -70°C inclusive. The carrot processing method further comprises, prior to the cooling step (S4), a filtration step (S3) for filtering the carrot juice (3) obtained in the squeezing step (S2) to remove fibers.

Description

human labor method, ginseng juice, ginseng lees

The present invention relates to a human labor method, carrot juice, and carrot lees.

In the centrifugal type high-speed juicer, the ingredients are chopped with a blade that rotates at high speed, so during the process of squeezing, the ingredients are heated and exposed to the air, which accelerates oxidation. It will be broken.
Low-speed juicers (about 75 to 160 rpm) called cold press juicers and slow juicers are commercially available. A cold-press juicer presses and mashes ingredients without applying heat. This pulverizing/compressing type juicer generates little heat (30° C. or less) from the ingredients, and can extract juice while minimizing the destruction of nutrients.

JP-A-08-214846

Carrot juice obtained by squeezing carrots using a cold press juicer (ginseng juice) and its lees (ginseng lees) are widely recognized as having a high carotene content.
In Patent Literature 1, in order to obtain carrot juice with a high yield, the residue is compressed and squeezed, and the carrot juice is heated.

However, many people dislike carrot juice due to its unique smell and harshness (lye). Carrot lees have a lot of fiber and are hard and dry, making it difficult to cook and limiting the variety of dishes.

Lemon and vinegar are often added to carrot juice to remove the smell and harshness of carrot juice. However, adding lemon or the like to carrot juice only makes it difficult to feel the odor and harshness, but the odor and harshness remain.
In addition, if the carrot residue is heated, pressurized, or oil is added, the taste and flavor will change. It is not possible to obtain a soft and moist feeling (texture) only with the squeezed lees.

The purpose of the present invention is to propose a method of human intervention, etc., that yields squeezed carrot juice with less peculiar odor and harshness, and squeezed carrot lees with a soft and moist texture.

The method for human intervention according to an embodiment of the present invention includes a hydration step of soaking peeled raw carrots in a hypotonic solution, a squeezing step of pulverizing and compressing the carrots with a cold press juicer and squeezing the juice, and the squeezing. and a cooling step of cooling the pressed carrot obtained in the processing step to a cooling temperature of −45° C. or lower.

Prior to the cooling step, there is a filtering step of filtering the carrot juice obtained in the squeezing step to remove fibers.
The squeezed carrot is the squeezed carrot juice obtained in the squeeze process or the squeezed carrot juice obtained in the filtration process.
The squeezed ginseng is the ginseng lees obtained in the squeezing process or the ginseng lees obtained in the filtration process.

The cooling temperature is -50°C or lower and -70°C or higher.
The cooling temperature is -58°C or lower and -65°C or higher.

The hypotonic solution is salt water, sugar water or salt sugar water with a concentration of 1.5% or less.
The hypotonic solution has a concentration of 0.5% or more and 1% or less.
The time for soaking the carrot in the hypotonic solution in the adding water step is 5 minutes or more and 30 minutes or less.

Immediately after the squeezed carrot reaches the cooling temperature, it has a thawing step of returning it to the freezing temperature zone or higher.
The thawing step is performed within 24 hours after initiation of the cooling step.

The carrot juice according to the embodiment of the present invention is processed by the human intervention method described above.
The ginseng extract according to the embodiment of the present invention is processed by the human intervention method described above.

According to the human intervention method of the present invention, it is easy to squeeze carrot juice with less unique odor and bitterness and carrot lees having a soft and moist texture without adding lemon, oil, etc., or heating and pressurizing. can get to As a result, the carrot juice is easy to drink, and the carrot juice has more variations in cooking.

It is a flow chart which shows the manual labor method of this embodiment. It is a temperature profile of the artificial artificial method of this embodiment.

A human intervention method, carrot juice extraction, and carrot extraction lees according to an embodiment of the present invention will be described.
FIG. 1 is a flow chart showing the manual labor method of this embodiment.
FIG. 2 is a temperature profile of the artificial artificial method of this embodiment.

The method of cultivating carrots includes a hydration step S1 in which peeled raw carrots 1 are immersed in a hypotonic solution, the carrots 1 are pulverized and compressed by a cold press juicer, and processed carrots 2 (ginseng juice 3, carrot lees 5) are obtained. Squeezing process step S2 to produce, filtration step S3 to produce carrot juice 4 by filtering carrot squeezed juice 3 to remove fibers (carrot squeezed residue 6), squeezed carrot 2 (carrot juice 4, carrot squeezed residue 5, carrot squeezed There is a cooling step S4 for cooling the lees 6) to a cooling temperature of −45° C. or lower, and a thawing step S5 for returning the squeezed processed carrots 2 to the freezing temperature range or higher immediately after reaching the cooling temperature.

(Hydrating step S1)
In the adding water step S1, the raw carrot 1 is peeled and put into a hypotonic solution (penetration solution). Carrot 1 is soaked in hypotonic solution as it is or cut into appropriate sizes.
A hypotonic solution is a saline solution, a sugar solution or a salty sugar solution. That is, it is an aqueous solution at room temperature (about 15° C.) containing one or both of salt and sugar.
A hypotonic solution is a solution with a lower osmotic pressure than the intracellular solution of Ginseng 1. Specifically, the hypotonic solution has a concentration of 1.5% or less. The hypotonic solution preferably has a concentration of 0.5% or more and 1% or less.

The osmotic pressure of Ginseng 1 is 1.46 Mpa.
The osmotic pressure of 2% salt water (15°C) is 1.72 MPa. The osmotic pressure of salt water (15° C.) with a concentration of 1.5% is lower than that of carrot 1.
Therefore, when the carrot 1 is immersed in salt water or the like (hypotonic solution) having a concentration of 1.5% or less, the carrot 1 is hydrated. That is, the carrot 1 absorbs moisture (water) and the cells of the carrot 1 swell.
The time for soaking the carrot 1 in the hypotonic solution is 5 minutes or more and 30 minutes or less. The soaking time is preferably about 15 minutes.

(Squeezing process S2)
In the squeezing step S2, the carrot 1 is passed through a cold press juicer (not shown). As a result, a squeezed carrot juice 3 and a squeezed carrot residue 5 are obtained. The carrot juice 3 and the carrot residue 5 are collectively referred to as the squeezed carrot 2 .

The cold press juicer grinds and compresses ingredients such as 1 carrot at a rotation speed of 75 to 160 rpm of the grinding compression tool. The cold press juicer applies a strong pressure to the carrot 1 at low speed rotation and grinds it to produce a squeezed carrot 2 (ginseng juice 3 and carrot lees 5). The cold press juicer generates little heat (30° C. or less) in the carrot 1, and can squeeze the carrot 1 while minimizing the destruction of vitamin A (retinol, β-carotene, etc.).

(Filtration step S3)
In the filtration step S3, the squeezed carrot juice 3 is passed through a strainer (strainer) to remove fibers from the squeezed carrot juice 3. - 特許庁It is preferable to pass the carrot juice 3 through a strainer three times or more. Prepare coarse and fine strainers. Use a coarse strainer for the first strainer, and a fine strainer for the second and third strainers.
As a result, carrot juice 4 with a pleasant taste is obtained. The fiber removed from the carrot squeezed juice 3 is used as carrot squeezed residue 6 without being discarded. That is, the carrot juice 4 is the carrot juice 3 from which fine fibers (the carrot residue 6) have been removed.
The carrot residue 5 is referred to as "roughly squeezed" or "roughly pulled", and the carrot residue 6 is referred to as "thinly squeezed" or "thinly pulled" for distinction.

(Cooling step S4)
Next, in the cooling step S4, the squeezed carrots 2 (the carrot juice 4, the carrot residue 5, and the carrot residue 6) are cooled at a cooling temperature of −45° C. or lower and −80° C. or higher. The squeezed processed ginseng 2 is rapidly cooled from room temperature to -45°C or lower.
The squeezed processed ginseng 2 may be any one or two of the ginseng juice 4, the ginseng lees 5, and the ginseng lees 6.

The cooling temperature for squeezed processed carrots 2 is preferably -50°C or lower and -70°C or higher. In other words, it is a super-refrigerated F4 class (-50°C or less). In particular, about -60°C (-58°C or lower, -65°C or higher) is preferable.

A commercially available ultra-low temperature freezer can be used for cooling the squeezed processed carrots 2 . The carrot juice 4, the carrot residue 5 and the carrot residue 6 may be cooled simultaneously, or the carrot juice 4, the carrot residue 5 and the carrot residue 6 may be cooled separately.
It is preferable that the squeezed processed carrots 2 are placed in a zippered plastic bag and arranged in an upright position or a flat position in an ultra-low temperature freezer to facilitate cooling.

The pressed ginseng 2 is cooled to −45° C. or lower within 24 hours at the latest. By rapidly cooling the pressed carrot 2 (ginseng juice 4, carrot residue 5, and carrot residue 6) from room temperature to −45° C. or lower, the cell membrane of the pressed carrot 2 changes. The water in the cells of the pressed carrot 2 expands, destroying the cell membranes and cell walls. Since the cells of the squeezed carrot 2 have already been expanded through the hydration step S1, the cell membranes and cell walls are efficiently destroyed in the cooling step S4.
As a result, the squeezed processed carrots 2 (the carrot juice 4, the carrot residue 5, and the carrot residue 6) have less odor and acridity peculiar to carrots. Moreover, the squeezed carrot residue 5 and the squeezed carrot residue 6 have a soft and moist texture.

(Thawing step S5)
Finally, in the thawing step S5, the squeezed processed carrots 2 (squeezed carrot juice 4, squeezed carrot residue 5, squeezed carrot residue 6) are taken out from the ultra-low temperature freezer and returned to the freezing temperature zone or higher. That is, the squeezed processed carrot 2 is thawed. The squeezed processed carrot 2 is placed in a commercially available freezer, and the temperature is gradually raised from the ultra-low temperature freezing temperature zone to the freezing temperature zone.
This freezing temperature range is freezing class C1 (-10 to -20°C), and particularly preferably -18 to -20°C. That is, the temperature of the squeezed processed carrot 2 is raised from super-frozen grade F4 to frozen grade C1 or higher.
The squeezed processed carrots 2 (ginseng juice 4, carrot residue 5, carrot residue 6) are stored in a freezer or a refrigerator and thawed to an appropriate temperature when cooking or ingesting.

This thawing step S5 is performed within 24 hours after the start of the cooling step S4. In other words, the cooling step S4 is completed in less than 24 hours. The time required for the cooling step S4 (time for ultra-low-temperature freezing of the squeezed processed carrots 2) is preferably less than 12 hours. Less than 6 hours is particularly preferred.

The purpose of the cooling step S4 is not to freeze and store the squeezed processed carrots 2 (the carrot juice 4, the carrot lees 5, and the carrot lees 6) by ultra-low temperature freezing. As described above, the cooling step S4 is performed to break the cell membranes and cell walls of the pressed carrots 2 to reduce the unique smell and harshness of the pressed carrots 2 and to make the pressed carrots 2 soft and moist.

Thus, the squeezed processed ginseng 2 processed by the artificial processing method described above is obtained. That is, carrot juice 4, carrot residue 5, and carrot residue 6 are obtained.
According to this manual processing method, carrot juice 4 with little peculiar smell and harshness and

carrot juice

5, 6 with soft and moist texture without adding lemon, oil, etc., or heating and pressurizing. can be easily obtained. The carrot juice 4, the carrot residue 5, and the carrot residue 6 also increase sweetness.

Carrot lees

5 and 6 also have little peculiar odor and harshness.
Therefore, the carrot juice 4 is easy to drink, and the

carrot pomace

5, 6 increases variations in cooking (cooking).

The carrot juice 4, the carrot residue 5, and the carrot residue 6 have their cell membranes and cell walls destroyed, so that people who eat them are in a state where they can easily absorb vitamin A (retinol, β-carotene, etc.). .
The carrot juice 4 is often drunk as it is.
Roughly squeezed/roughly pulled carrot residue 5 is often mixed with other ingredients and cooked. The carrot lees 5 are easily compatible with other foodstuffs, increasing the variety of dishes. The carrot residue 5 can be mixed with various foods (for example, processed foods). For example, granola can be mixed with carrot lees 5 .
The finely squeezed/thinly pulled carrot lees 6 are finer than the carrot lees 5, so they are particularly easy to feel softness and moistness. For this reason, it is easy for elderly people, infants, sick people, and the like to take it. The carrot residue 6 can be mixed with various foods (for example, processed foods). For example, a muffin can be mixed with carrot pomace 6 .
The

carrot lees

5 and 6 may be mixed with solid foods, or mixed with liquids such as dressings and beverages. The

carrot lees

5 and 6 may be mixed with powder, paste, or the like. The

carrot lees

5 and 6 may be mixed with various seasonings, sprinkles, and the like.

The

ginseng lees

5 and 6 are rich in fiber and easy to ingest, so they are excellent as a health food.
In particular, the

carrot pomace

5, 6 is soft, so that the elderly can take dietary fiber without difficulty. Elderly people are prone to constipation due to age-related declines in food intake, activities of daily living, and physiological functions. Constipation in the elderly carries the risk of intestinal inflammation, infections and nutritional deficiencies. In addition to the physical effects, mental distress also occurs.
Intestinal bacteria (good bacteria) are activated and constipation is relieved by ingestion of the

ginseng residue

5 and 6 by the elderly. The ginseng extracts 5 and 6 are also excellent as foods for the elderly and nursing care foods for preventing constipation in the elderly.

The present invention is not limited to the above-described embodiments, and includes various modifications of the above-described embodiments within the scope of the gist of the present invention. That is, the specific shapes, configurations, and the like given in the embodiments are merely examples, and can be changed as appropriate.

The cooling process S4 and the thawing process S5 may be performed without going through the filtering process S3. That is, the squeezed carrot 2 in the cooling step S4 and the thawing step S5 may be the carrot juice 3. That is, the carrot juice 3 is rapidly cooled to -45°C or below and then thawed. As with the carrot juice 4, the carrot juice 3 has little peculiar smell and harshness and is often drunk as it is.

The carrot juice 4, the carrot residue 5, and the carrot residue 6 may go through the cooling step S4 and the thawing step S5 at the same time, or may go through the cooling step S4 and the thawing step S5 separately.
The carrot juice 4, the carrot residue 5, and the carrot residue 6 may be separated, and the cooling step S4 and the thawing step S5 may be performed at the same time. The carrot squeezed juice 4, the carrot squeezed residue 5, and the carrot squeezed residue 6 may be mixed and undergo the cooling step S4 and the thawing step S5 at the same time.

1 carrot
2 Squeezed carrots
3 carrot juice
4 carrot juice
5 Carrot lees
6 carrot juice

Claims

A hydration step of soaking the peeled raw carrot in a hypotonic solution;
A squeezing process of pulverizing, compressing and squeezing the carrot with a cold press juicer;
A cooling step of cooling the squeezed carrot obtained in the squeezed step to a cooling temperature of −45° C. or lower;
A human labor method.
2. The method of artificial planting according to claim 1, comprising a filtering step of filtering the carrot juice obtained in the squeezing step to remove fibers prior to the cooling step.
The method of claim 2, wherein the pressed carrot is the carrot juice obtained in the pressing process or the carrot juice obtained in the filtering process.
The human intervention method according to claim 2 or 3, wherein the pressed carrot is the carrot residue obtained in the pressing process or the carrot residue obtained in the filtration process.
The artificial artificial method according to any one of claims 1 to 4, wherein the cooling temperature is -50°C or lower and -70°C or higher.
The artificial artificial method according to claim 5, wherein the cooling temperature is -58°C or lower and -65°C or higher.
The artificial artificial method according to any one of claims 1 to 4, wherein the hypotonic solution is salt water, sugar water, or salt sugar water with a concentration of 1.5% or less.
The artificial artificial method according to claim 7, wherein the hypotonic solution has a concentration of 0.5% or more and 1% or less.
The human intervention method according to any one of claims 1 to 8, wherein the time for soaking the carrot in the hypotonic solution in the hydration step is 5 minutes or more and 30 minutes or less.
The artificial planting method according to any one of claims 1 to 9, comprising a thawing step of returning the pressed carrot to a freezing temperature zone or higher immediately after reaching the cooling temperature.
The artificial artificial method according to claim 10, wherein the thawing step is performed within 24 hours after the start of the cooling step.
A carrot juice processed by the human intervention method according to any one of claims 1 to 11.
12. Carrot pulp processed by the artificial processing method according to any one of claims 1 to 11.