JP3044337B2 - Drink preparation and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel health drink, and more particularly to a nutritious, delicious and naturally sweet vegetable drink prepared from root vegetables useful as a healthy natural food and a method for producing the same.

[0002]

2. Description of the Related Art At present, there are many types of natural juices and the market is overflowing. On the other hand, there are few types of vegetable youth, but leafy vegetables are mainly mixed with tomato juice. Leaf vegetables alone have kale, and among vegetables, carrot juice has been commercialized as root vegetables. However, drinks made from fructooligosaccharide-based vegetables that are effective for maintaining health have not yet been proposed.

[0003]

Vegetables containing fructooligosaccharides include burdock, asparagus, soybeans and onions. However, these vegetables lack freshness and are not suitable as drinks. Generally, only synthetic fructooligosaccharides are added to produce healthy drinks containing fructooligosaccharides.

[0004] It is an object of the present invention to provide a health drink containing fructooligosaccharides at a maximum using vegetables produced from the ground by cultivating the soil. As a fructooligosaccharide-containing vegetable, yacon, a root vegetable of Asteraceae native to Latin America, is used, but there are many problems because it is a vegetable and root vegetable. The biggest issue is the browning of yacon. That is, if the yacon is washed and peeled off and left as it is, it is gradually oxidized, browned and turned blackish green. Especially when crushing yacon with a domestic use mixer or mixer,
It is initially colorless but gradually darkens. It has been said that this is caused by an enzyme called O-phenol oxidase. It has been reported that this enzyme can prevent browning by reducing it with ascorbic acid or sodium ascorbate. However, as a result of the study of the present inventors, it has become clear that the effect of preventing browning by ascorbic acid or the like is temporary and does not become an essential solution. Therefore, the most important object of the present invention is to find a method for fundamentally preventing browning and to provide a health drink preparation having excellent storage stability over a long period of time.

[0005]

In order to solve the above-mentioned problems, according to the present invention, a green yacon crushed by heating a fresh yacon for a certain period of time and then oxidizing with air while crushing and having absorption near 753 nm and 690 nm is obtained. A vegetable drink having a yellow or orange color comprising a product and ascorbic acid or sodium ascorbate. At this time, ascorbic acid or sodium ascorbate is contained in an amount of 0.1 to 2.0% by weight based on the green crushed yacon. Further, in the present invention, a method for producing a vegetable drink agent in which the following steps (1) to (3) are sequentially performed is provided. (1) Wash the fresh vegetables with water, moult and heat them for a certain period of time.
Removing the dye having an absorption peak near 30 nm, (2) performing air oxidation while crushing the yacon obtained in (1) to obtain a crushed green yacon having absorption peaks near 753 nm and 690 nm, (3),
A step of reacting the crushed green yacon obtained in (2) with ascorbic acid or sodium ascorbate to produce a vegetable drink having a yellow or orange color, the step (1).
The method of heating is superior to the method of hot water treatment from the viewpoint of heat conduction, and when the treatment temperature is 60 ° C. or more, preferably 80 ° C. or more, a vegetable drink can be produced effectively.
In the step (3), in the step of reacting the crushed green yacon with ascorbic acid or sodium ascorbate, an organic acid such as citric acid or malic acid, or an inorganic acid such as phosphoric acid coexists. Vegetable drinks with excellent storage stability can be produced with many advantages. Further, in some cases, the green yacon crushed product obtained in the step (2) is subjected to solid-liquid separation in advance, and ascorbic acid or sodium ascorbate is added to the liquid portion from which the solid material has been removed to cause a reaction. Vegetable drinks can be manufactured.
When the solid content obtained by removing here is dried fresh or separately with hot air and added to the drink, a puree-like vegetable drink containing the solid content is obtained.

[0006]

Next, the present invention will be described in detail. Vegetables containing fructooligosaccharides include yacon, a root vegetable of the Asteraceae family native to Latin America. The main component of yacon is fructooligosaccharide, which is the most fructooligosaccharide among vegetables. The present inventors have found that the content is 2 to 4 times that of soybean, burdock, onion and the like. It also contains a lot of dietary fiber and contains a lot of minerals common to root vegetables, especially potassium, calcium, and magnesium, and also contains vitamins, especially vitamins A, B ₁ , B ₂ and C. ,
Producing a drink from Yacon would be a promising vegetable drink for adult prevention in the satiety era.
As described above, yacon is a suitable root vegetable for preparing the intestinal environment, and it is fresh as a fruit, so it has an aptitude as a drink. Unless a technology that can completely prevent this from the viewpoint of storage and storage can not be developed, it is difficult to use it for drinks. The inventors of the present invention have conducted intensive studies from such a viewpoint to solve the browning problem, and have completed the present invention.

[0007] According to the results of detailed studies by the present inventors,
When the yacon is washed and dehulled, little browning occurs. However, when the yacon is crushed with a mixer or a user, it turns brown in a few minutes. In some cases it is blue or green, and in some tens of minutes it turns black-green. FIG. 1 shows the absorption spectrum of the visible part at this time. As can be seen from FIG. 1, when the yacon comes into contact with air, two main colors appear. One is a blue dye having a peak near 830 nm, and the other is a green dye having peaks near 690 nm and 753 nm. These peaks disappear when the air is shut off after the peaks appear. When the air is cut off from the beginning, naturally, these peaks do not appear. Therefore, it is considered that these peaks appear due to oxidation.

The present inventors have studied the method of removing these dyes, and have found that heating for a certain period of time is the most effective and practical. Examples of the heating method include hot air heating using a dryer or the like and hot water heating using a water bath or the like, and the latter method is particularly effective. This is probably because heat is uniformly transmitted to the internal structure of the Yacon material. 830n of two dyes
If the absorption near m is treated in boiling water for 1 to 5 minutes, the absorption peak disappears. The lower the hot water temperature, the longer the time required for the absorption peak to disappear. The temperature is 70 ° C
Hereinafter, for example, at 65 ° C., it takes 30 minutes or more for the absorption peak to disappear. On the other hand, green dyes having peaks near 690 nm and 753 nm are more heat-resistant than dyes having absorption peaks near 830 nm, and unless heated with hot water treatment at 80 ° C. or more, heat for 30 minutes to 1 hour or more. The absorption peak does not disappear. Although the absorption peak near 830 nm can be removed by hot air heating using a dryer or the like as a heating method, there is a drawback that strict control cannot be performed unlike heating with hot water. Of these two groups of dyes, removal of the blue dye having a peak near 830 nm is very important in completing the present invention. One of the reasons is that if you proceed to the next step without removing this pigment, even if it reacts with ascorbic acid or sodium ascorbate, that is, after it is made into the final drink, it will be oxidized by contact with air. It will darken. Conversely, by removing the present pigment, it is possible to provide a long-term stable juice that does not turn black. Another reason is that if the process is advanced to the next step without removing this dye, it will not be bright green and will be dark green, and after reacting with ascorbic acid or sodium ascorbate, it will not be bright orange but dark. It becomes a dull orange juice or puree. Of the two groups of dyes, a green dye having a peak near 690 nm and 753 nm is, for example, 90 ° C.
When the hot water treatment is continued for 30 minutes or 1 hour or more, the green pigment also disappears. Even when ascorbic acid or sodium ascorbate is added at the same time, it does not show color and becomes almost colorless. That is, the presence of a green pigment is indispensable for giving an orange color by reacting with ascorbic acid or sodium ascorbate. Therefore, expressing a vivid green dye is one of the important requirements of the present invention.

Regarding the development of a bright green dye which is an important requirement of the present invention, (1) To remove a dye having an absorption peak near 830 nm. (2) To express a green dye having peaks near 690 nm and 753 nm as strongly as possible. (3) Do not decompose or elute nutrients by hot water treatment or the like. In order to satisfy these conditions, it is necessary to strictly control the temperature and time of the heat treatment. For example, it is required to perform the hot water temperature between 80 ° C. and 95 ° C. for 1 to 20 minutes, preferably 2 to 10 minutes. Under these conditions, (1) is satisfied and (2)
Also meets the requirements. Also, there is no problem in (3) as far as the results of analysis of saccharides are observed. Under these conditions, elution of fructooligosaccharides and the like was very slight. The challenge remains, is that for example, vitamin A included as vitamins, vitamin B ₁ and vitamin B _2, vitamin C is to make sure that no decomposition or dissolution. Detailed examination results on (1) and (2) above,
The pigment relating to (1) is abundant near the epidermis of Yacon, and the pigment relating to (2) is present entirely throughout the interior of Yacon, which means that the above (1) and (2) At the same time. The above treatment removes the dye of (1) and leaves the original of the dye of (2) as much as possible. In order to express a green dye having peaks near 690 nm and 753 nm as strongly as possible, the following method is used. Such processing is performed. The hot water treated Yacon is subsequently crushed by a crusher. At this time, there is no particular need to rapidly cool the yacon, and it is sufficient to use a crusher while still heating. The crusher used is desirably of a type that involves air as much as possible. It is preferable to feed in air as needed, and to continuously crush. The crusher used in the present invention is not particularly limited. A batch-type mixer such as a home mixer can be used, and a screw-type extruder capable of continuous crushing can also be used. In the case of a high-speed mixer having the same principle as a home mixer and crushing violently so as to entrain air, the object can be achieved in 3 to 10 minutes. After 1-2 minutes of crushing, the green pigment begins to develop and can gradually increase in color. Crushing for 30 minutes or more is not necessary. If the crushing is continued extremely, the green pigment is degraded, and a large part of the pigment cannot react with ascorbic acid or sodium ascorbate in the next step, which is not preferable. In this case, a dark yellowish orange is formed, or in an extreme case, the darkened orange remains dark and the effect of adding ascorbic acid is not recognized.

The third step, which is an important requirement of the present invention, is a step of reacting the above-mentioned green pigment with ascorbic acid or sodium ascorbate. Important points in this step are: (1) When removing a dye having an absorption peak near 830 nm, do not perform excessive hot water treatment. If done too much, the green dye will disappear. (2) Do not add ascorbic acid or sodium ascorbate before the appearance of a green pigment having peaks near 690 nm and 753 nm. (3) Do not leave for a long time after the development of the green dye. For example, do not leave for more than tens of minutes or hours. And so on. Considering the above points, the drink of the present invention turns orange immediately upon addition of ascorbic acid or sodium ascorbate. FIG. 2 shows the absorption spectrum of the visible portion at this time. FIG. 2 shows that all of the above requirements are met. Since this reaction occurs instantaneously and at 100%, it is presumed that this reaction is probably an acid-base reaction. The amount of ascorbic acid or sodium ascorbate added in the present invention is most preferably 0.2 to 0.3% by weight based on Yacon. In this case, the pH of the drink is from 4.3 to
4.5. When the addition amount is less than 0.2%, unreacted portions are generated. When the addition amount is more than 0.3%, no special problem occurs in the reaction, but there is no reason to add an extra large amount. Addition of 2% or more will be effective in adding sourness. The amount of ascorbic acid or sodium ascorbate added in the present invention can be reduced by coexisting other acids. As other acids, organic acids such as malic acid and citric acid, and inorganic acids such as phosphoric acid can be used. By coexisting these acids, the addition amount can be reduced to 0.2% or less, for example, 0.1% or less. The advantage of adding an acid such as citric acid is not limited to the advantage of reducing the amount of ascorbic acid or sodium ascorbate added. The pH of the drink of the present invention can be lowered, and the conditions of the sterilization step can be moderated (for example, pH 4.0 to 4.0).
In the case of 4.6, sterilization at 85 ° C for 30 minutes is sufficient, and pH 4
In the following cases, sterilization may be performed at 65 ° C. for 20 minutes.) The sterilization temperature can be reduced. At the same time, there is an advantage that the decomposition of saccharides such as fructooligosaccharides under acidic conditions can be reduced.

The yacon raw material used in the present invention preferably contains a large amount of fructooligosaccharide for the purpose of the present invention. Yacon is harvested in November. Immediately after harvesting, it seems to be a vegetable with little sweetness and lack of appeal, but in one month the sweetness increases, and in one and a half to two months it becomes a very delicious time to eat. The sugar content also becomes 14 to 15 degrees (however, when harvested by organic cultivation, the sugar content is already 1 at the time of harvesting.
4 to 15 degrees). In February, rot begins and can only be preserved in March at best. The fact that the composition of the yacon changes over time is a major problem in quality control. The present inventors have tracked the composition of the yacon over time, and as a result, it is clear that the yacon immediately after harvest contains the most fructooligosaccharides, and that over time, the fructooligosaccharides decompose and change to other saccharides having a low molecular weight. found. One of the reasons for the increase in sweetness is an increase in fructose and glucose, which have high sweetness. Therefore, it is desirable that the sugar content is low but processed immediately after harvesting to produce the drink of the present invention. Immediately after harvesting, washing and peeling of the yacon are easy, which is preferable in terms of processing.

[0012] The sterilization method of the present invention is not particularly limited, but since yacon is a root vegetable, it is important to remove heat-resistant soil bacteria such as spores.
Although this point was also studied diligently, it was found that sterilization could be achieved in the hot water treatment step, which is a requirement of the present invention, without sterilization by chemicals or hot air sterilization at a high temperature.

The following three steps are particularly important and essential for completing the present invention. (1) Wash the fresh vegetables with water, moult and heat them for a certain period of time.
A step of removing a dye having an absorption peak near 30 nm, a step of oxidizing air while crushing the yacon obtained in (2) and (1), and expressing a green dye having absorption peaks near 753 nm and 690 nm ( 3),
The step of reacting the crushed yacon expressing the green pigment obtained in (2) with ascorbic acid or sodium ascorbate, and the above three steps, have already been described in detail. Another essential step in the manufacturing process is the sterilization step. This step depends on the final pH of the drink, but in one preferred form, it could be sterilized by adjusting it to near pH 4, filling in a packaging container, and then heat sterilizing at 65 ° C for 20 minutes. The packaging container used in the present invention is not particularly limited. That is,
Examples include cans, bottles, paper containers and plastic bags. If one preferred form is shown, fill in plastic bags and then 6
Heat sterilize at 5 ° C for 20 minutes. Then, it is rapidly frozen and stored in a freezer. The superiority and effectiveness of quick freezing appear clearly in terms of quality, and as a result of being able to freeze uniformly inside, there is an advantage that moisture can be kept free without feeling frozen. Also, it has been surprisingly found that in the case of a puree drink having a yacon solid content, freezing destroys the tissue cells in the fleshy part, and as a result, a favorable puree with a soft tongue can be produced. Conversely, when not frozen, the rough part of the yacon flesh is noticeable, so there is a sense of discomfort in the mouth. After crushing the yacon with a mixer, it is required to further grind the yacon using a millstone type pulverizer. In the case of the puree drink of the present invention, a state containing 3 to 6% as a solid is preferred in terms of texture, fluidity, and the like.

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which by no means limit the scope of the present invention. Example 1 Fresh yacon (surprisingly, the sugar content was 15.1) immediately after harvesting by organic cultivation is thoroughly washed with water and dehulled.
2 kg of the peeled yacon is weighed out and heat-treated in warm water of about 90 ° C. for 5 minutes. A small part of the heat-treated yacon is taken out, and the absorption spectrum in the visible part is measured with an absorptiometer. As a result, the dye having an absorption peak near 830 nm disappeared, and it was confirmed that most of the present dye was removed. Then, the mixture is transferred to a high-speed mixer manufactured by Nippon Cooker, and 2 kg of water is added and crushed for 4 minutes. The liquid gradually takes on a green color, a part of the liquid is taken out, and the absorption spectrum of the visible part is measured. As a result, 753 nm and 690 n
The expression of a green dye having an absorption peak near m was confirmed. Subsequently, 10 g of ascorbic acid was added, and the mixture was further stirred for 2 minutes. It had a bright orange color. The pH of the solution at this time was 4.4. The solid content was 6.8% by weight, and the sugar content was 7.9. The obtained drink preparation of the present invention was filled in a plastic bag, sealed, and stored frozen. The storage stability was good, and it did not darken even when opened and exposed to air. The flesh of the fleshy portion was also soft, sweet and pleasant to the touch. As a result of measuring the content of fructooligosaccharide by liquid chromatography manufactured by Nippon Dionex, 4.1 g was contained in 100 g. Examples 2 to 10 The same procedure as in Example 1 was performed except that the temperature and time of the heat treatment were changed. Table 1 shows the results. As can be seen from Table 1, the absorption peak at 830 nm was able to disappear in a shorter time at higher temperatures. At 55 ° C., it was not effective in eliminating the dye. Example 11 The procedure of Example 1 was repeated, except that the heat treatment method was changed from hot water treatment to hot air treatment. Heat treatment was performed at 120 ° C. for 1 hour in an electric dryer. As a result, 830
The absorption peak at nm disappeared completely. But 75
Most of the absorption peaks at 3 nm and 690 nm also disappeared. The dye could be removed by hot air, but the selectivity was poor and it did not reach the hot water treatment. Example 12 Fresh yakon (having a sugar content of 15.
Once was washed well with water and moult. 2 kg of the peeled yacon is weighed out and heat-treated in warm water of about 90 ° C. for 5 minutes. Then, the mixture was transferred to a high-speed mixer manufactured by Nippon Cooker, 2 kg of water was added, and the crushing time was 1 minute, 2 minutes, 3 minutes, 5 minutes.
Minutes, 10 minutes, 20 minutes, 40 minutes and 60 minutes. As a result, in less than 2 minutes, the green pigment is not sufficiently expressed,
From 2 minutes to 5 to 10 minutes, the green pigment was deeply developed, but rather, blackening started rather. Although the cause of the blackening was not clear, the same phenomenon generally appeared even after being left for a long time. Under hot water treatment conditions of 60-100 ° C, 3 ~
Ten minutes proved to be sufficient. Example 13 Fresh yakon (having a sugar content of 15.
Once was washed well with water and moult. The peeled yacon is subjected to a heat treatment in warm water at about 85 ° C. for 6 minutes. A small part of the heat-treated yacon is taken out, and the absorption spectrum in the visible part is measured with an absorptiometer. As a result, 830
The dye having an absorption peak near nm disappeared, confirming that most of the present dye was removed. Then, using a NO42E type chopper manufactured by Hiraga Kogakusho, and using a plate size of Sansato (1.2 mm), 20 kg of Yacon was crushed continuously and finely. A crushed product almost equivalent to that obtained by crushing with a high-speed mixer manufactured by Nippon Cooker was obtained. It shows a dark green color during crushing, and a part of the liquid is taken out and the absorption spectrum in the visible part is measured. As a result, 753
The expression of a green dye having absorption peaks near nm and 690 nm could be confirmed. This was filtered under pressure to perform solid-liquid separation. Next, 10 kg of the liquid portion was transferred to a plastic container, and 50 g of ascorbic acid was added thereto, followed by stirring for 2 minutes. It had a bright orange color. The pH of the solution at this time was 4.3. The sugar content was 14.8. The obtained juice-like drink preparation of the present invention was filled in a plastic bag, sealed, and stored frozen. The storage stability was good, the sweetness was very strong, and no sourness was felt. As a result of measuring the fructooligosaccharide content by liquid chromatography manufactured by Nippon Dionex Co., Ltd., 10
8.2 g was contained in 0 g. Example 14 1 kg of the drink obtained in Example 13 was replaced with Example 1
50 g of the dried solid obtained in 3 was added. This was a puree drink, a little more natural than a juice. The solid content of 3 to 5% was suitable in terms of ease of drinking, especially fluidity. Example 15 Two months after the harvest, yacon (having a sugar content of 13.9) grown with a chemical fertilizer is washed with water and dehulled. The product was naturally dried and browned soon after molting. 3 Kg of slightly browned Yacon was weighed out and heat-treated in warm water at about 90 ° C. This was then placed in a high speed mixer, 3 kg of water was added and crushed for 3 minutes. At this point, the green pigment was deeply expressed. Then, 15 g of ascorbic acid and 10 g of citric acid were added and stirred for 2 minutes. The pH of the solution was 3.9, and a bright yellow drink was obtained. This was filled in a plastic bag, sealed, sterilized by heating at 65 ° C. for 20 minutes, cooled, and stored frozen. By adding citric acid, browning was completely prevented.

[0015]

EFFECTS OF THE INVENTION The drink of the present invention provides the blessings of nature
It is a delicious and healthy drink that makes use of 0%. In addition to utilizing the freshness of the fruits of the root vegetable Yacon, the fructooligosaccharides of Yacon have the effect of improving communication, reducing total cholesterol and improving hyperlipidemia. Furthermore, dietary fiber, minerals (calcium, magnesium, potassium, iron, etc.) and vitamins (vitamin A, B1, B2,
And C) are also very useful drinks. Such characteristics of Yacon can be put to practical use only after solving the browning phenomenon, which is a drawback inherent in Yacon. The present invention completely meets such a need.

[Brief description of the drawings]

FIG. 1 is a visible absorption spectrum of an air-oxidized crushed yacon root nodule. That is, the visible absorption spectrum obtained by crushing and oxidizing the yakon root nodules

FIG. 2 is a visible absorption spectrum after reduction of crushed yacon root mass with vitamin C.

Continuation of the front page (56) References JP-A-2-234648 (JP, A) JP-A-4-75569 (JP, A) JP-A-3-262466 (JP, A) JP-A-5-328949 (JP) JP-A-5-103647 (JP, A) JP-A-8-308543 (JP, A) JP-A-1-174360 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB Name) A23L 2/00-2/84 A23L 1/212 A23L 1/30

Claims (7)

(57) [Claims] 1. After heating a fresh yacon for a certain period of time, crushing the green yacon obtained by air oxidation while crushing, and absorbing yellow or orange color comprising ascorbic acid or sodium ascorbate having absorption near 753 nm and 690 nm. Have vegetable drink agent. 2. The ascorbic acid or sodium ascorbate is used in an amount of 0.1 to 0.1% with respect to the green crushed yacon.
The vegetable drink preparation according to claim 1, which contains 2.0% by weight. 3. A method for producing a vegetable drink, comprising sequentially performing the following steps (1) to (3). (1) Wash the fresh vegetables with water, moult and heat them for a certain period of time.
(2) removing the dye having an absorption peak near 30 nm; (2) crushing the yacon obtained in (1) with air while crushing to obtain a green crushed yacon having absorption peaks near 753 nm and 690 nm; (3) a step of reacting the crushed green yacon obtained in (2) with ascorbic acid or sodium ascorbate to produce a vegetable drink having a yellow or orange color; 4. The method for producing a vegetable drink according to claim 3, wherein the heating method in the step (1) is a method by hot water treatment, and the treatment temperature is 60 ° C. or higher. 5. The reaction between the crushed green yacon and the ascorbic acid or sodium ascorbate in the step (3) is performed in the presence of an organic acid (such as citric acid, malic acid or phosphoric acid) or an inorganic acid. 4. The method according to claim 3, wherein
A method for producing the vegetable drink according to the above. 6. The crushed green yacon obtained in the step (2) is subjected to solid-liquid separation, and then the liquid part is brought into contact with or reacted with ascorbic acid or sodium ascorbate in the step (3). Item 4. The method for producing a vegetable drink according to Item 3. 7. The solid after the solid-liquid separation is dried as is or dried with hot air, and added to the liquid after the solid-liquid separation,
7. Contacting or reacting with ascorbic acid or sodium ascorbate in step (3).
A method for producing the vegetable drink according to the above.