JPH03195483A - Production of vegetable juice - Google Patents

Abstract

PURPOSE:To obtain vegetable juice having good taste and useful on health by squeezing fresh vegetable and adding a calcium compound to the resultant juice to remove oxalic acid (ion). CONSTITUTION:Fresh juice is squeezed and oxalic acid and/or oxalic acid ion is removed from the resultant juice by adding a calcium compound (e.g. calcium lactate, calcium chloride or calcium hydroxide) capable of producing calcium ion, preferably of 0.1-1.0wt.% to the juice to provide the aimed vegetable juice.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel method for producing vegetable juice. More specifically, the present invention relates to a method for producing vegetable juice that has good flavor and is beneficial for health by removing oxalic acid from vegetable juice.

[Conventional technology and issues]

Vegetable juice is rich in nutrients such as various vitamins and minerals and vegetable fiber, and is low in calories, so its use as a health-oriented food is expanding.

Examples of vegetables that can be used in the production of vegetable juice include spinach, honeysuckle, parsley, celery, green pepper, ginger, ginger, carrot, cabbage, Chinese cabbage, radish, and asparagus.

For a long time, these vegetables have been made into juice using the following methods: That is, first, unnecessary parts of raw vegetables, such as withered leaves, insect-eaten parts, whiskers at the tips of roots, etc., are removed, and then the vegetables are thoroughly washed with water.

Next, the material is cut into small pieces using a chopper, etc., and this is passed through a compressor,
Squeeze the juice using a mixer. From this, unnecessary solids, such as bulbs, are filtered and removed as necessary. It can be used as is or after being concentrated or heat sterilized.

However, vegetable juices produced by such methods often contain oxalic acid and/or oxalate salts (hereinafter simply referred to as oxalic acid). Oxalic acid is present in large amounts in vegetables such as celery, bell peppers, ginger, and ginger, and juices made from these may contain as much as 1% oxalic acid.

If large amounts of these oxalic acids are ingested by the human body, they are the main cause of kidney stones and can also cause kidney damage. Furthermore, since oxalic acid inhibits the absorption of calcium, it is recommended that children, pregnant women, etc. refrain from ingesting vegetables containing large amounts of oxalic acid. For this reason, oxalic acid in vegetables is classified as a natural plant source in terms of food nutrition. Furthermore, if a large amount of oxalic acid is contained, the flavor tends to deteriorate, which is not preferable.

Therefore, even when producing juice from vegetables, the types of juice are very limited because the juice is produced only from vegetables with a low oxalic acid content. fact,
Conventionally, commercially available vegetable juices are tomato juice with a low oxalic acid content, or tomato juice mixed with small amounts of other vegetable juices, and even from a nutritional standpoint, they are not genuine vegetable juices. It's something that doesn't exist.

Conventionally, the simplest method for removing oxalic acid from vegetables has been to boil them. That is, when vegetables such as spinach are boiled in a large amount of hot water during cooking, the uric acid in the vegetables is eluted into the hot water. However, in this case, other active ingredients in the vegetables, such as minerals and vitamins, are also eluted, and vitamins, especially vitamin C, are also destroyed by heating, resulting in an unavoidable drop in yield and quality. This method cannot be applied to the production of vegetable juice, which aims to ingest the nutrients in vegetables as much as possible in their original form.

As a result of intensive research into methods for removing oxalic acid components from vegetable juices, the present inventors discovered that oxalic acid can be removed by adding a calcium compound that can generate calcium ions, leading to the present invention. .

[Means to solve the problem]

That is, the present invention is characterized in that oxalic acid and/or oxalate ions are removed by squeezing fresh vegetables and adding a calcium compound capable of producing calcium ions to the obtained juice. A method for producing juice is provided.

According to the method of the present invention, until the vegetables are squeezed, the conventional method is used. That is, first, unnecessary parts of vegetables such as withered leaves, insect-eaten parts, whiskers at the tips of roots, etc. are removed, and then the vegetables are thoroughly washed with water.

Next, the material is cut into small pieces using a chopper, etc., and this is passed through a compressor,
Squeeze the juice using a mixer. Vegetables that can be used here include vegetables that were previously avoided due to their oxalic acid content, such as spinach, parsley, honeysuckle, celery, green pepper, ginger, and Japanese ginger. Therefore, it becomes possible to easily ingest potassium, iron, phosphorus, calcium, vitamin^, C1 fiber, etc., which are abundantly contained in it.

In order to remove the oxalic acid component from the vegetable juice obtained as described above, a calcium compound capable of producing calcium ions is added.

Calcium compounds that can be used in the present invention are those that become ionic in vegetable juice, react with oxalate component ions in the vegetable juice to produce calcium oxalate, and that are not mixed into the vegetable juice. You can use anything as long as it doesn't cause any problems. For example, calcium lactate, calcium chloride, calcium hydroxide, etc.

When using these, the calcium compound is added in an amount of 0.001 to 10.0% by weight, preferably 0.1 to 1.0% by weight, based on the total weight of the vegetable juice, and the processing temperature is not particularly limited. is preferably in the range of 0 to 100°C, and the treatment time is not particularly limited, but since the reaction for producing calcium oxalate is completed quickly,
It takes about 10 minutes.

Calcium oxalate produced by adding calcium components has a very low solubility in water, 0.6 at 13°C.
719/100ti, 1.4mg/10 even at 95℃
Since it is about 0+7, it can be separated as a precipitate.

As for the separation method, usual methods such as V-filtration and centrifugation are sufficient. If clear juice is desired, precision filtration may be performed, and if necessary, an enzyme with a clarifying action may be used in combination. Enzymes with a clarifying effect include pectinase, cellulase, and other enzymes that disintegrate and decompose plant tissues and cell membranes, and decompose pectin and other polymeric substances. Examples of commercially available products include Yakult Honsha Co., Ltd. There are cellulases manufactured by Onozuka, such as 3S, Macerozyme 2S, Pectinase IIL, and Pectinase 28.

Vegetable juice from which oxalic acid has been removed as described above is
It can also be enriched or added with sugar or starch to create products with different tastes as beverages and foods.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

The large size is made from seven types of vegetables: spinach, parsley, mitsuba, celery, green pepper, ginger, and Japanese ginger.The unsuitable parts of these vegetables are cut off, thoroughly washed with tap water, and then processed using a chopper. 6 Then, the strips were strained with a pulper to obtain raw vegetable juice.

Next, a predetermined amount of a calcium component selected from calcium lactate, calcium chloride, and calcila hydroxide as shown in Table 1 is added to the obtained juice, and the mixture is stirred for 10 minutes to form a precipitate of calcium oxalate. The calcium oxalate was then removed by centrifugation. Thereafter, the mixture was further sterilized by heating at 90° C. for 15 minutes to obtain seven types of vegetable juices. On the other hand, as a comparative example, seven types of vegetable juices were produced using the same types of vegetables and only without the calcium component addition treatment.

The amount of oxalic acid in the obtained vegetable juice was measured,
Furthermore, a sensory test regarding flavor was conducted.

The amount of oxalic acid was measured using the food analysis enzymatic method (F-Kit oxalic acid: Boehringer Mannheim Yamauchi Pharmaceutical Co., Ltd.), and the sensory evaluation of flavor was conducted by a panel of 10 experts. -3 using a 7-point scale.

The results are shown in Table 1.

Furthermore, in Table 1, ** indicates that there is a significant difference at the 1% risk level between the panel evaluation results for the Example product and the Comparative Example product.

〔Effect of the invention〕

As described above, the present invention removes oxalic acid, which is considered a natural plant poison, by adding calcium components to the vegetable juice, so it is possible to use a variety of vegetable raw materials that could not be used conventionally. becomes possible. As a result, the nutrients obtained from vegetable juice can be varied and abundant, and the flavor of food and beverages can also be varied, contributing to consumer preference and health maintenance.

Claims (1)

[Claims] A method for producing vegetable juice, which comprises squeezing raw vegetables and adding a calcium compound capable of producing calcium ions to the obtained juice to remove oxalic acid and/or oxalate ions.