JP7578658B2 - How to make persimmon drink - Google Patents
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本開示は、柿ドリンクの製造方法に関する。 This disclosure relates to a method for producing a persimmon drink.
従来、果物及び野菜（以下、果物と野菜とを「果菜」とも称する）から搾汁した果汁を利用した飲料の製造方法に関し、各素材が持つ旨味と高い栄養価を生かすことができるよう、種々の研究・開発が行われている。 Conventionally, various research and development efforts have been conducted on the production of beverages using juice extracted from fruits and vegetables (hereinafter, fruits and vegetables are also referred to as "vegetables") in order to make the most of the delicious flavor and high nutritional value of each ingredient.
例えば、特許文献１には、トマトを利用した清涼飲用水の製造方法が記載されている。特許文献１の清涼飲料水は、トマトの搾汁液と、クエン酸ナトリウム又はクエン酸カリウムとを含む。また、特許文献２には、黒酢と柿とを用いた飲料の製造方法が記載されている。特許文献２の飲料は、柿を黒酢に漬け込み、長期保存することで製造される。特許文献２によれば、黒酢に漬け込むことにより、柿に含まれる渋みが除去され、柿と黒酢との相乗効果による栄養価の高い飲料が得られるとされている。 For example, Patent Document 1 describes a method for producing a soft drink using tomatoes. The soft drink in Patent Document 1 contains tomato juice and sodium citrate or potassium citrate. Patent Document 2 describes a method for producing a beverage using black vinegar and persimmon. The beverage in Patent Document 2 is produced by soaking persimmon in black vinegar and storing it for a long period of time. According to Patent Document 2, the astringency contained in the persimmon is removed by soaking in black vinegar, and a highly nutritious beverage is obtained due to the synergistic effect of the persimmon and black vinegar.
特許文献１及び２に記載の飲料は、果菜と、クエン酸ナトリウム又は黒酢といった材料等とを混合することで、飲料の飲みやすさ、味等に改良を加えた清涼飲料水である。 The beverages described in Patent Documents 1 and 2 are soft drinks that have been improved in terms of drinkability, taste, etc., by mixing fruit and vegetables with ingredients such as sodium citrate or black vinegar.
また、果菜を用いる飲料の中でも、果汁のみを用いた果汁１００％のジュース、とりわけ、生の果菜から搾汁した液をそのまま飲料とした、いわゆる生ジュースと呼ばれるような飲料は、果菜に含まれる高い栄養成分を手軽に摂取することができ、かつ、その果菜の旨味を直に味わうことができることなどから、高い人気がある。 Among beverages made from fruits and vegetables, 100% fruit juice, especially so-called fresh juice, which is made by simply drinking the juice squeezed from raw fruits and vegetables, is very popular because it allows you to easily consume the high nutritional value of the fruits and vegetables and allows you to directly taste the delicious flavor of the fruits and vegetables.
一般に、果汁１００％の生ジュースは、ジューサーを用いて果菜を圧搾するか、あるいは、ミキサーを用いて果菜を粉砕及び攪拌することで製造され、そのまま提供される。このようなジューサー等を用いた従来の果汁飲料の製造方法の場合、大きな種及びヘタ等は予め除去され果菜の実の部分のみが用いられる。このような製造方法で柿ドリンクが製造される場合、柿のヘタ、種、及び、皮が除去された後、柿の実のみが圧搾又は粉砕されて柿ドリンクが作られる。しかし、柿のヘタ、種、及び、皮、並びにこれらの周辺の実には栄養価の高い成分が含まれているため、これらの部分を除去して実を潰しただけでは、柿の実以外の部分が有する栄養成分を柿ドリンクに十分に含ませることができない。 In general, 100% fresh juice is produced by squeezing fruit and vegetables using a juicer or by crushing and mixing fruit and vegetables using a mixer, and is served as is. In conventional methods for producing fruit juice beverages using such juicers, large seeds and stems are removed in advance and only the flesh of the fruit and vegetables is used. When a persimmon drink is produced using this method, the stem, seeds, and skin of the persimmon are removed, and only the persimmon is squeezed or crushed to produce the persimmon drink. However, since the stem, seeds, and skin of the persimmon, as well as the surrounding flesh, contain highly nutritious components, simply removing these parts and crushing the fruit does not allow the persimmon drink to fully contain the nutritional components contained in parts other than the flesh.
本開示は、以上の課題を解決するためになされたものであり、柿が有するより多くの栄養成分を含ませることができるように改良された柿ドリンクの製造方法を提供するものである。 This disclosure has been made to solve the above problems, and provides a method for producing an improved persimmon drink that is able to contain more of the nutritional components found in persimmons.
本開示に係る柿ドリンクの製造方法は、柿を、種、ヘタ、及び、皮を含む第１の部分と、第１の部分以外の部分であって、種とヘタとを含まない第２の部分と、に分ける工程と、第１の部分と水とを煮る工程と、第２の部分をピューレ状に潰す工程と、第１の部分を濾す工程と、濾す工程を経た第１の部分と、潰す工程を経た第２の部分とを混ぜる工程と、を備える。
The method for producing a persimmon drink according to the present disclosure includes the steps of separating a persimmon into a first portion including the seeds, stem, and skin and a second portion other than the first portion, not including the seeds and stem; boiling the first portion with water; crushing the second portion into a puree; straining the first portion; and mixing the first portion that has been through the straining step with the second portion that has been through the crushing step.
本開示に係る柿ドリンクの製造方法において、第１の部分は、柿の葉を含むものであってもよい。また、柿ドリンクの製造方法は、混ぜる工程の後、７０℃以下の温度で加熱する工程を、更に備えるものであってもよい。あるいは、柿ドリンクの製造方法は、分ける工程の後、煮る工程の前に、第１の部分と第２の部分とを分けた状態で冷凍保存する保存工程を、更に備えるものとしてもよい。 In the method for producing a persimmon drink according to the present disclosure, the first portion may include persimmon leaves. The method for producing a persimmon drink may further include a heating step at a temperature of 70°C or less after the mixing step. Alternatively, the method for producing a persimmon drink may further include a storage step of freezing and storing the first and second portions in a separated state after the separating step and before the boiling step.
本開示の柿ドリンクの製造方法によれば、ヘタ、種、及び、皮を含む第１の部分を煮ることで、殺菌効果が得られると共に、これらの部分が有する栄養成分を十分に煮汁に引き出すことができる。従って、本開示の製造方法によれば、柿が有する栄養成分をより多く含む柿ドリンクを製造することができる。 According to the manufacturing method of the persimmon drink disclosed herein, by boiling the first part including the stem, seeds, and skin, a sterilizing effect is obtained and the nutritional components contained in these parts can be sufficiently extracted into the broth. Therefore, according to the manufacturing method disclosed herein, a persimmon drink containing more of the nutritional components contained in persimmons can be produced.
実施の形態．
以下、本実施の形態に係る柿ドリンクの製造方法について説明する。本実施の形態に係る柿ドリンクの製造方法では、まず、柿の下処理が行われる。ここでは熟柿を用いるものとする。下処理では、柿を洗い、第１の部分と、第２の部分とに分ける工程である。
Embodiment
The method for producing a persimmon drink according to the present embodiment will be described below. In the method for producing a persimmon drink according to the present embodiment, first, persimmons are pre-treated. Ripe persimmons are used here. The pre-treatment is a process in which the persimmons are washed and separated into a first portion and a second portion.
ここで、第１の部分は、少なくともヘタ及び種と皮の一部とを有する部分であり、第２の部分は、第１の部分以外の部分であって、ヘタ及び種を含まない、実を主とする部分である。第１の部分には、更に、柿の葉を含めてもよい。柿の皮は、全てむいて第１の部分としてもよいし、一部のみをむいて、その一部を第１の部分としてもよい。また、柿の皮はむかなくてもよい。柿の皮の一部のみをむく場合、あるいは皮をむかない場合、除去したヘタ側に残る皮と、むいた皮は第１の部分に含まれ、実の周りにむかれずに残った柿の皮は、実と共に第２の部分として扱われる。実は、主として第２の部分であるが、ヘタ、種、及び、第１の部分となる皮の周囲に付着している実は、第１の部分として扱われる。従って、第１の部分は、柿の実を含み得る。 Here, the first part is a part that has at least the stem, seeds, and part of the skin, and the second part is a part other than the first part that does not include the stem and seeds and is mainly made up of the fruit. The first part may further include persimmon leaves. The skin of the persimmon may be completely peeled to form the first part, or only a part may be peeled to form the first part. Also, the skin of the persimmon does not have to be peeled. When only a part of the skin of the persimmon is peeled, or when the skin is not peeled, the skin remaining on the side of the removed stem and the peeled skin are included in the first part, and the unpeeled persimmon skin around the fruit is treated as the second part together with the fruit. The fruit is mainly the second part, but the stem, seeds, and the fruit attached around the skin that becomes the first part are treated as the first part. Thus, the first part may include persimmon fruit.
下処理において、第２の部分の柿の実は、適当な大きさにカットされる。第２の部分の柿の実の好適なカット例としては、４つ切り、あるいは、８つ切りが挙げられる。但し、第２の部分の柿の実は、カットされなくてもよい。なお、柿を洗った後の、分ける工程から第２の部分のカットまでは、柿加工用の調理器具に投入することで、自動的に処理されるようにしてもよい。 In the preparation process, the second portion of the persimmon is cut into appropriate sizes. Suitable examples of how the second portion of the persimmon is cut are into quarters or eight pieces. However, the second portion of the persimmon does not have to be cut. After washing the persimmon, the process from dividing it to cutting the second portion may be carried out automatically by placing it in a cooking utensil for processing persimmons.
次に、煮る工程が行われる。煮る工程では、下処理された第１の部分と水とが調理器具に投入され、加熱される。ここでの加熱温度は１００℃以上とする。１００℃以上とするのは、第１の部分に含まれる栄養成分を十分に水に煮出すためでもあり、殺菌のためでもある。煮る工程で使用される調理器具の種類に限定はなく、普通の鍋、土鍋、圧力鍋、又は、電気鍋、電気圧力鍋等、加熱手段に対して適した調理器具を、適宜、選択することができる。また、加熱手段には限定はないが、例えば、ガスコンロ、電気コンロ、又は、電子レンジ、オーブン等を用いることができる。ここでの加熱時間は、調理器具と加熱手段の火力（又は電力）と、調理する第１の部分及び水の量とに応じて、適宜設定される。例えば、同じ加熱手段で同じ量の柿を加熱する場合でも、調理器具として圧力鍋が用いられる場合には、普通の鍋や土鍋を用いる場合に比べ加熱時間が短くなる。 Next, the boiling process is performed. In the boiling process, the first part that has been pre-treated and water are put into a cooking utensil and heated. The heating temperature here is 100°C or higher. The reason for setting the temperature at 100°C or higher is to thoroughly boil out the nutrients contained in the first part in the water and also for sterilization. There is no limit to the type of cooking utensil used in the boiling process, and a cooking utensil suitable for the heating means, such as a regular pot, a clay pot, a pressure cooker, an electric pot, an electric pressure cooker, etc., can be appropriately selected. There is also no limit to the heating means, but for example, a gas stove, an electric stove, a microwave oven, an oven, etc. can be used. The heating time here is appropriately set according to the heat (or power) of the cooking utensil and the heating means, and the amount of the first part and water to be cooked. For example, even when the same amount of persimmon is heated using the same heating means, if a pressure cooker is used as the cooking utensil, the heating time will be shorter than when a regular pot or clay pot is used.
また、第１の部分を煮る工程では熱水抽出法を用いてもよい。この場合具体的に煮る工程は以下の通り行われる。まず、寸胴鍋等の大きな調理器具に湯を沸かす。また第１の部分と水又は湯は別の鍋等の容器に入れる。そして第１の部分を入れた鍋等の容器を、調理器具内の沸かした湯に入れた状態にして、加熱する。これにより第１の部分と水とを直接的に煮る場合と同様に、第１の部分を加熱して栄養成分を抽出することができる。なお、寸胴鍋等の調理器具の湯の加熱は、熱水抽出法により第１の部分を入れた鍋を加熱する間継続的に行ってもよいし、調理器具が保温性を有し、湯の温度を一定の高温に保温可能なものである場合には、第１の部分を煮込む間、調理器具を保温された状態で放置してもよい。 In addition, the hot water extraction method may be used in the step of boiling the first portion. In this case, the boiling step is specifically performed as follows. First, water is boiled in a large cooking utensil such as a stockpot. The first portion and water or hot water are placed in another container such as a stockpot. The container such as a stockpot containing the first portion is then placed in the boiling water in the cooking utensil and heated. This allows the first portion to be heated and nutrients to be extracted, similar to the case of directly boiling the first portion and water. The hot water in the cooking utensil such as a stockpot may be heated continuously while the pot containing the first portion is heated by the hot water extraction method, or, if the cooking utensil has heat retention properties and can maintain the temperature of the water at a constant high temperature, the cooking utensil may be left in a warm state while the first portion is being boiled.
加熱が完了した後、第１の部分を含む水は、メッシュ、布巾、笊、又は、濾し器等により濾され、種、ヘタ、皮等の固形物が除去された水分のみが抽出される。ここでは、この抽出された水分を「煮汁」と称する。煮汁には、柿のヘタや種等の第１の部分が有する栄養成分が含まれている。 After the heating is completed, the water containing the first part is filtered through a mesh, cloth, colander, or strainer, and only the water is extracted with the seeds, stem, skin, and other solid matter removed. Here, this extracted water is called the "broth." The broth contains the nutritional components contained in the first part of the persimmon, such as the stem and seeds.
一方、第２の部分に対しては潰す工程が行われる。潰す工程では、第２の部分が、ミキサー等を用いて粉砕又はジューサー等を用いて圧搾され、ピューレ状に加工される。以下では、このピューレ状にされた第２の部分を、単に「ピューレ」と称する。 On the other hand, the second portion is subjected to a crushing process. In the crushing process, the second portion is crushed using a mixer or squeezed using a juicer to be processed into a puree. Hereinafter, this pureed second portion is simply referred to as "puree."
その後、煮汁とピューレとが混ぜ合わされる。その後、混ぜ合わせれた混合液に対して加熱する工程が行われる。加熱する工程での加熱温度は、煮る工程における第１の部分の加熱温度より低く、７０℃以下の温度とする。これは柿の実が有する栄養成分の破壊を避けるためである。なお、混合液に対する加熱する工程は行わなくてもよい。つまり１００℃程度に加熱された煮汁とピューレとを混ぜるのみであってもよい。また、加熱する工程では、煮汁とは別に、更に水を加えてもよく、必要に応じて砂糖、はちみつ等の甘味を加えてもよい。 The broth and puree are then mixed together. The mixed liquid is then subjected to a heating process. The heating temperature in the heating process is lower than the heating temperature of the first part in the boiling process, and is set to a temperature of 70°C or less. This is to avoid the destruction of the nutritional components contained in the persimmon fruit. It is not necessary to perform a heating process on the mixed liquid. In other words, it is possible to simply mix the broth heated to about 100°C with the puree. In addition, in the heating process, water may be added separately from the broth, and sweeteners such as sugar or honey may be added as necessary.
煮汁とピューレとが混ぜ合わされ後、あるいはこれを加熱する工程が行われた後、混合液を濾す工程が行われる。この濾す工程では、メッシュ、布巾、笊、又は、濾し器等によって混合液が濾される。濾された汁が、柿ドリンクとなる。 After the broth and puree are mixed together, or after the heating process, the mixture is strained. In this process, the mixture is filtered through a mesh, cloth, colander, or strainer. The filtered juice becomes the persimmon drink.
以上説明したように、本実施の形態では、ヘタ及び種を含む第１の部分から栄養成分を煮だした煮汁と柿の実のピューレとを混ぜて柿ドリンクを製造することで、柿が有する栄養成分を十分に含む柿ドリンクを製造することができる。 As described above, in this embodiment, a persimmon drink is produced by mixing a broth obtained by boiling out the nutritional components from the first part, including the stem and seeds, with a persimmon puree, making it possible to produce a persimmon drink that is sufficiently rich in the nutritional components contained in persimmons.
よく知られているように、果菜の中でも、特に柿は、β－カロチン、ビタミンＣ、葉酸、柿タンニン等、様々な栄養成分を豊富に含む果物であり、近年、柿は、健康食品としても高い注目を集めている。これらの栄養成分は、ヘタ付近、種の中、葉、及び、皮、並びにこれらと実との間の部分などにも多く含まれている。また、これらの柿の栄養成分の一部は、加熱によって更に増加するとも言われている。本実施の形態の製造方法によれば、第１の部分を煮ることで、確実に柿が持つ高い栄養成分を煮汁内に抽出することができる。従って、生の実のみを搾汁する場合と比べて、栄養価の高い、あるいは少なくとも栄養価の異なる柿ドリンクを得ることができる。また、第１の部分を加熱することにより、十分に殺菌された柿ドリンクを提供することができる。 As is well known, persimmons, among all fruit vegetables, are particularly rich in various nutrients such as β-carotene, vitamin C, folic acid, and persimmon tannins, and in recent years have been attracting attention as a health food. These nutrients are also found in large amounts near the stem, in the seeds, in the leaves, and in the skin, as well as in the areas between these and the fruit. It is also said that some of these nutrients in persimmons are further increased by heating. According to the manufacturing method of this embodiment, by boiling the first portion, the high nutritional value of the persimmon can be reliably extracted into the broth. Therefore, a persimmon drink with higher nutritional value, or at least a different nutritional value, can be obtained compared to the case where only raw fruit is squeezed. In addition, by heating the first portion, a sufficiently sterilized persimmon drink can be provided.
なお、本実施の形態で説明した柿ドリンクの製造方法は、分ける工程の後、第１の部分を煮る工程の前に、保存する工程を含む構成としてもよい。具体的に、保存する工程を有する場合の柿ドリンクの製造方法は、以下の通りである。 The method for producing a persimmon drink described in this embodiment may also include a preserving step after the dividing step and before the boiling step of the first portion. Specifically, the method for producing a persimmon drink that includes a preserving step is as follows.
まず、保存する工程では、分ける工程で分けられた、第１の部分と第２の部分とを別々分けて冷凍保存する。この際、第２の部分は、先に潰す工程まで行って滑らかなピューレ状にしてもよいし、小さく切る又は荒く潰すなどしてから、冷凍保存してもよい。ここでの保存期間に特に限定はないが、例えば、その果菜の収穫のシーズンの後、次の収穫のシーズンまでの１年弱等とされる。そして、保存前の処理において、第２の部分である実の加工状態、即ち、そのまま、あるいは、より細かく切るか、ピューレ状にすり潰すかは、保存期間等を考慮して適宜、選択してもよい。 First, in the preservation step, the first and second parts separated in the separation step are frozen and stored separately. In this case, the second part may be crushed first to make it into a smooth puree, or may be cut into small pieces or roughly crushed before being frozen and stored. There is no particular limit to the storage period here, but it may be, for example, a little less than one year after the fruit vegetable harvest season until the next harvest season. Then, in the processing before storage, the processing state of the fruit, which is the second part, i.e., whether to leave it as is, cut more finely, or mash it into a puree, may be appropriately selected taking into consideration the storage period, etc.
保存期間の終了後、第１の部分と水とを煮る工程が行われ、加熱後の濾された煮汁と、解凍後の第２の部分とが混ぜ合わされた後、再び加熱される。 After the storage period has ended, the first portion is boiled in water, and the boiling liquid that has been filtered after heating is mixed with the thawed second portion and then heated again.
以上のように、保存する工程を設けることで、年間を通じて、安定的に柿ドリンクを提供することが可能となる。 As described above, by implementing a preservation process, it is possible to provide a stable supply of persimmon drinks throughout the year.
なお、実施の形態では熟柿を用いる場合について説明したが、熟柿とともに青柿を用いてもよい。青柿を用いる場合、青柿の実を含むすべての部分が第１の部分として扱われる。即ち、青柿を用いる場合、青柿は適当な大きさにカットされた後、熟柿のヘタや種等の第１の部分に含められて、煮る工程によって加熱される。そして濾されてできた煮汁が柿ドリンクとして用いられる。これにより、青柿を用いる場合にも、青柿が有する栄養成分を十分に柿ドリンクに含ませることができる。 In the embodiment, a case where ripe persimmons are used has been described, but green persimmons may also be used together with ripe persimmons. When using green persimmons, all parts of the green persimmon, including the fruit, are treated as the first part. That is, when using green persimmons, the green persimmons are cut to an appropriate size, then included in the first part of the ripe persimmon, such as the stem and seeds, and heated in a boiling process. The resulting broth, which is then strained, is used as the persimmon drink. In this way, even when using green persimmons, the nutritional components contained in the green persimmons can be fully contained in the persimmon drink.
また、本実施の形態における混合液を濾す工程の後、即ち本実施の形態で説明した工程により柿ドリンクの完成した後、更に、柿タンニンを追加するようにしてもよい。柿タンニンの追加は、例えば、柿から柿タンニンを含む栄養成分を抽出した柿エキスを追加することにより追加される。柿エキスはアルコール抽出により生成することができるが、果菜等からの栄養成分の抽出方法は種々に知られており、ここでの詳細な説明は省略する。 In addition, after the process of filtering the mixed liquid in this embodiment, i.e., after the persimmon drink is completed by the process described in this embodiment, persimmon tannin may be further added. Persimmon tannin can be added, for example, by adding persimmon extract in which nutritional components including persimmon tannin are extracted from persimmons. Persimmon extract can be produced by alcohol extraction, but various methods for extracting nutritional components from fruit vegetables and the like are known, and detailed explanations will be omitted here.
Claims (4)
前記第１の部分と水とを煮る工程と、
前記第２の部分をピューレ状に潰す工程と、
前記第１の部分を濾す工程と、
前記濾す工程を経た前記第１の部分と、前記潰す工程を経た前記第２の部分とを混ぜる工程と、
を備える柿ドリンクの製造方法。 A step of dividing the persimmon into a first portion including the seeds, the stem, and the skin, and a second portion other than the first portion, not including the seeds and the stem;
boiling the first portion and water;
mashing the second portion into a puree;
filtering the first portion;
mixing the first portion that has been subjected to the straining step with the second portion that has been subjected to the crushing step;
A method for producing a persimmon drink comprising the steps of:
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| KR20030069460A (en) | 2002-02-20 | 2003-08-27 | 학교법인 순천성심학원 | Process for the production of a persimmon-beverage containing extract of persimmon-leaves |
| JP2006288373A (en) | 2005-04-13 | 2006-10-26 | Masahiro Sano | Method for producing processed persimmon food |
| JP2016060739A (en) | 2014-09-16 | 2016-04-25 | 有限会社山陰住設産業 | Immature persimmon fruit powder composition and production method thereof |
| JP2020002091A (en) | 2018-06-29 | 2020-01-09 | サンスター株式会社 | Method for producing persimmon leaf extract |
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| JPS5629989A (en) * | 1979-08-21 | 1981-03-25 | Giyokusendou Syuzo Kk | Production of high-flavor alcoholic beverage from persimmon |
| JPH03183453A (en) * | 1989-09-08 | 1991-08-09 | Maremitsu Izumitani | Degustation improver containing tannin as principal ingredient, quality of taste-improving method and food having quality of taste improved by tannin |
| JPH06276990A (en) * | 1993-03-25 | 1994-10-04 | Kagoshima Pref Gov Keizai Nogyo Kyodo Kumiai Rengokai | Persimmon processing method |
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| JP2006288373A (en) | 2005-04-13 | 2006-10-26 | Masahiro Sano | Method for producing processed persimmon food |
| JP2016060739A (en) | 2014-09-16 | 2016-04-25 | 有限会社山陰住設産業 | Immature persimmon fruit powder composition and production method thereof |
| JP2020002091A (en) | 2018-06-29 | 2020-01-09 | サンスター株式会社 | Method for producing persimmon leaf extract |
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