JPS6354355B2 - - Google Patents
Info
- Publication number
- JPS6354355B2 JPS6354355B2 JP54069065A JP6906579A JPS6354355B2 JP S6354355 B2 JPS6354355 B2 JP S6354355B2 JP 54069065 A JP54069065 A JP 54069065A JP 6906579 A JP6906579 A JP 6906579A JP S6354355 B2 JPS6354355 B2 JP S6354355B2
- Authority
- JP
- Japan
- Prior art keywords
- almond
- paste
- almonds
- aroma
- roasted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000220304 Prunus dulcis Species 0.000 claims description 43
- 235000020224 almond Nutrition 0.000 claims description 43
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 27
- 235000000346 sugar Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 238000007796 conventional method Methods 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明はアーモンド・ドリンクの製法に関し、
その目的とする所はアーモンドの焙焼香を充分に
保持したアーモンド・ドリンクを製造しうる方法
を提供することである。[Detailed Description of the Invention] The present invention relates to a method for producing an almond drink,
The objective is to provide a method for producing an almond drink that sufficiently retains the aroma of roasted almonds.
アーモンド（Almond）は周知の通り味覚的に
優れたイバラ料の果実の種仁であり、栄養的にも
優れた食品であり、特にその脂肪分中には不飽和
脂肪酸就中コレステロール溶脱作用を有するリノ
ール酸含量が高く成人病関係でも注目されてい
る。 Almond, as is well known, is the seed kernel of a thorny fruit with an excellent taste, and is also a nutritionally excellent food, especially in its fat content, which has unsaturated fatty acids and cholesterol leaching properties. It has a high linoleic acid content and is attracting attention in relation to adult diseases.
アーモンドはこれを焙焼すると芳香所謂焙焼香
を有するに至る。従つて、アーモンドを食品とし
て利用する場合には、120℃以上の温度で少くと
も７分以上焙焼して香を賦与するのが通常であ
る。また一方アーモンドを液状として利用してア
ーモンド・ドリンクを調製する試みも行なわれて
いる。この試みはアーモンドを脱核後、常法に従
つて焙焼して賦香し、これを磨砕してペーストと
なし、該ペーストに水と砂糖、その他必要に応じ
乳、ミルク等を添加して液状となし、最後に液状
物を加熱殺菌するものである。この方法では最後
の加熱殺菌時にせつかく賦香した焙焼香が消滅
し、アーモンド独特の香りは全くまたは殆んど無
くなつてしまう。このため現在実質的にはアーモ
ンド・ドリンクは製造されていない。 When almonds are roasted, they develop a so-called roasted aroma. Therefore, when almonds are used as food, they are usually roasted at a temperature of 120° C. or higher for at least 7 minutes to impart flavor. On the other hand, attempts have also been made to prepare almond drinks using almonds in liquid form. In this attempt, after denucleating the almonds, they were roasted and flavored according to the conventional method, ground to make a paste, and water, sugar, and other ingredients such as milk were added to the paste as necessary. The liquid is then heated and sterilized. In this method, the roasted aroma added during the final heat sterilization disappears, and the unique aroma of almonds disappears completely or almost completely. For this reason, virtually no almond drinks are currently produced.
本発明者は従来からアーモンド独特の香りを有
するアーモンド・ドリンクを製造すべく鋭意研究
を続けた結果従来の試みに於いて、アーモンドの
焙焼を脱核後の特定の温度下に特定時間行うこと
並びにアーモンドペーストを水と混合して得た液
状物のPHを特に特定値に調整した後加熱殺菌を行
うと、該加熱殺菌時に強くアーモンドの焙焼香が
発生することを見出し、茲に本発明を完成するに
至つた。即ち本発明はアーモンドを脱核した後
120〜150℃で１〜３分間焙焼し、次いでこれを磨
砕してペースト状となし、該ペーストに水又は砂
糖水を加えて液状となし、必要に応じ砂糖を加え
た後重炭酸ナトリウムを加えてPHを7.2〜8.0に調
整し、加熱殺菌することを特徴とするアーモン
ド・ドリンクの製法に係るものである。 The present inventor has been conducting intensive research to produce an almond drink with a unique aroma of almonds, and as a result, in a previous attempt, it was found that after denucleation, almonds were roasted at a specific temperature for a specific period of time. In addition, we discovered that when heat sterilization is performed after adjusting the pH of a liquid obtained by mixing almond paste with water to a specific value, a strong roasted almond aroma is generated during heat sterilization. It was completed. That is, in the present invention, after denucleating almonds,
Roast at 120-150°C for 1-3 minutes, then grind to form a paste, add water or sugar water to the paste to form a liquid, add sugar if necessary, and then add sodium bicarbonate. This relates to a method for producing an almond drink, which is characterized in that the pH is adjusted to 7.2 to 8.0 by adding alcohol, and then heat sterilized.
本発明実施に際しては、アーモンドを先ず常法
に従い脱核する。脱核したアーモンドは次いで
120〜150℃という焙焼温度で特に１〜３分間とい
う極めて短時間焙焼する。この際焙焼温度が120
℃に達しない場合並びに150℃よりも高い場合は
いずれも加熱殺菌時に充分なる賦香が期待出来
ず、またたとえ上記温度であつても、焙焼時間が
１分に達しない場合はやはり加熱殺菌時に充分な
る香りが発生せず、逆に３分を起えると、焙焼時
には、香りの発生が良いが、加熱殺菌時にはせつ
かく生じた香が消滅してしまう傾向があり望まし
くない。尚120〜150℃で１〜３分間の焙焼ではこ
の焙焼時にはアーモンドの香気は殆んどかもし出
されない。本発明に於いては、次いで該焙焼後の
アーモンドを磨砕してペースト状となす。この際
の磨砕手段は常法に従つて行い、たとえばミキサ
ーやチヨツパー等で磨砕すれば良い。かくして得
られたペースト状アーモンドはそのPHは通常３〜
４程度である。これは次いで水に溶解せしめる。
この際砂糖の如き糖類を一諸に水に溶解せしめて
も良いし、アーモンド・ペーストを先ず溶解せし
め、次いで糖類を溶解せしめても良いし、糖類を
水に溶解せしめた後該ペーストを溶解せしめても
良い。この際の糖類の添加量は通常甘味度８〜10
となる程度である。本発明に於いては次いで重炭
酸ナトリウムを添加してPHを7.2〜8.0に調整す
る。この際PHが上記特定の範囲に調整されていな
い場合は、次の加熱殺菌の工程に於いて香が充分
に発生しない。かくしてPHが所定値に調整された
アーモンド水溶液は常法に従つて加熱殺菌たとえ
ば120℃で30〜40分程度加熱する。この加熱殺菌
により、アーモンドの香が発生し、アーモンドの
芳香を有するアーモンド・ドリンクとなる。 In carrying out the present invention, almonds are first denucleated according to a conventional method. The enucleated almonds are then
It is roasted at a roasting temperature of 120 to 150°C for an extremely short time of 1 to 3 minutes. At this time, the roasting temperature is 120
℃ or higher than 150℃, sufficient aroma cannot be expected during heat sterilization, and even if the temperature is above, if the roasting time does not reach 1 minute, heat sterilization is still not possible. Sometimes, a sufficient aroma is not generated, and conversely, if the roasting time is 3 minutes, the aroma will be generated well during roasting, but the aroma that has been generated tends to disappear during heat sterilization, which is undesirable. In addition, when roasting at 120 to 150°C for 1 to 3 minutes, almost no almond aroma is emitted during this roasting. In the present invention, the roasted almonds are then ground into a paste. The grinding means at this time may be carried out in accordance with a conventional method, for example, by using a mixer, chopper, etc. The pH of the almond paste obtained in this way is usually 3 to 3.
It is about 4. This is then dissolved in water.
At this time, the sugars such as sugar may be dissolved all at once in water, the almond paste may be dissolved first and then the sugars may be dissolved, or the sugars may be dissolved in water and then the paste may be dissolved. It's okay. The amount of sugar added at this time is usually sweetness level 8-10.
This is the extent that In the present invention, sodium bicarbonate is then added to adjust the pH to 7.2-8.0. At this time, if the pH is not adjusted within the above-mentioned specific range, sufficient fragrance will not be generated in the next heat sterilization step. The almond aqueous solution whose pH has been adjusted to a predetermined value in this manner is heat sterilized, for example, heated at 120° C. for about 30 to 40 minutes according to a conventional method. This heat sterilization generates an almond aroma, resulting in an almond drink with an almond aroma.
本発明に於いてはアーモンド・ペーストを水に
溶解せしめる際に更に他の各種の食品添加剤例え
ば粉乳等を添加するを妨げない。またこの際メタ
燐酸ナトリウムをバツフアーとしてアーモンドの
乾物重量に対し0.01〜0.05重量％程度添加するこ
とが出来る。 In the present invention, various other food additives such as powdered milk may be added when the almond paste is dissolved in water. Further, at this time, sodium metaphosphate can be added as a buffer in an amount of about 0.01 to 0.05% by weight based on the dry weight of the almonds.
以下に実施例を示して本発明を説明する。 The present invention will be explained below with reference to Examples.
実施例 １
アーモンドを130℃で２分間焙焼したものをミ
キサーで磨砕し、ペースト状のアーモンドとす
る。このペーストアーモンド100ｇを砂糖120ｇ及
びスキンミルク50ｇと共に水に溶解し全体で１
となす。Example 1 Almonds were roasted at 130°C for 2 minutes and ground with a mixer to form almond paste. Dissolve 100g of this paste almond in water with 120g of sugar and 50g of skin milk, totaling 1
Nasu.
次いでメタリン酸ナトリウム0.04ｇと20％重炭
酸ナトリウム水溶液７mlを添加してPHを7.3に調
整した。かくして得られた液状物を容量250mlの
缶に入れ、巻締した後120℃で30分間殺菌して、
アーモンド・ドリンク缶を調製した。開缶した所
このものはアーモンドの焙焼香を有した芳香ドリ
ンクであつた。 The pH was then adjusted to 7.3 by adding 0.04 g of sodium metaphosphate and 7 ml of 20% aqueous sodium bicarbonate solution. The liquid thus obtained was put into a 250ml can, sealed, and sterilized at 120°C for 30 minutes.
Almond drink cans were prepared. When the can was opened, it was an aromatic drink with a roasted almond aroma.
実施例 ２
アーモンドを140℃で２分間焙焼し、ミキサー
で磨砕し、アーモンド・ペーストを調製する。こ
のアーモンド・ペースト５Kgと砂糖22Kg、スキン
ミルク10Kgを混合し、180の水溶解し全量200
のアーモンド水溶液を得た。該アーモンド水溶液
に20％の重炭酸ナトリウム水溶液1.2を加えて
PHを7.3とし、250ml容量の缶に入れ巻締しレトル
トに入れた後、120℃で40分間レトルトで殺菌し
て、缶詰のアーモンド・ドリンクを得た。Example 2 Almonds are roasted at 140° C. for 2 minutes and ground in a mixer to prepare almond paste. Mix 5 kg of this almond paste, 22 kg of sugar, and 10 kg of skin milk, dissolve in 180 g of water, and make a total amount of 200 g.
An aqueous almond solution was obtained. Add 1.2 ml of 20% sodium bicarbonate aqueous solution to the almond aqueous solution.
The pH was adjusted to 7.3, the mixture was placed in a 250 ml can, sealed and placed in a retort, and then sterilized in the retort at 120°C for 40 minutes to obtain a canned almond drink.
Claims (1)
分間焙焼し、次いでこれを磨砕してペースト状と
なし、該ペーストに水又は砂糖水を加えて液状と
なし、必要に応じ砂糖を加えた後重炭酸ナトリウ
ムを加えてPHを7.2〜8.0に調整し、加熱殺菌する
ことを特徴とするアーモンド・ドリンクの製法。1 After denucleating almonds, heat them at 120-150℃ 1-3
Roast for a minute, then grind it into a paste, add water or sugar water to the paste to make it liquid, add sugar if necessary, and then add sodium bicarbonate to adjust the pH to 7.2-8.0. A method for producing an almond drink, which is characterized by adjusting the temperature to 100% and heating and sterilizing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6906579A JPS55159774A (en) | 1979-06-01 | 1979-06-01 | Preparation of almond drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6906579A JPS55159774A (en) | 1979-06-01 | 1979-06-01 | Preparation of almond drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55159774A JPS55159774A (en) | 1980-12-12 |
| JPS6354355B2 true JPS6354355B2 (en) | 1988-10-27 |
Family
ID=13391791
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6906579A Granted JPS55159774A (en) | 1979-06-01 | 1979-06-01 | Preparation of almond drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55159774A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2686221B2 (en) * | 1993-08-27 | 1997-12-08 | 株式会社田窪工業所 | Brown rice milk manufacturing method |
| ES2178975B1 (en) * | 2001-06-29 | 2004-04-01 | Universitat De Les Illes Balears | ENERGY ISOTONIC DRINK AND OBTAINING PROCEDURE. |
| US7507432B2 (en) * | 2005-03-03 | 2009-03-24 | Green Rabbit, Llc | Non-dairy, non-soy food product and methods of making |
| US7776377B2 (en) | 2005-03-03 | 2010-08-17 | Green Rabbit, Llc | Non-dairy, non-soy food product and methods of making |
-
1979
- 1979-06-01 JP JP6906579A patent/JPS55159774A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55159774A (en) | 1980-12-12 |
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