JPH1028566A - Production of yacon juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the production of browning-free juice of yacon with improved quality in no need of removal of harsh taste under heating to facilitate the yacon juice production with increased production efficiency and improve the taste with minimization of deterioration of yacon. SOLUTION: This production process of yacon juice is composed of (1) a washing step for washing yacon, as a kind of root vegetable with water; (2) a peeling step for peeling the skin of yacon washed with water; (3) a soaking step for soaking skin-peeled yacon in a water containing lemon less remaining after juice squeezing; (4) a crushing step for crushing the peeled yacon while adding lemon juice as a substance for preventing the yacon from discoloring to the yacon to be crushed, (5) a juice-squeezing step for squeezing the crushed yacon into the juice and the less; (6) a sterilization step for sterilizing the squeezed yacon juice and (7) a bottling step for bottling the sterilized yacon juice in a stoppered bottle.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a plant belonging to the family Chrysanthemum, Yacon (scientific name: Polinnia
sonchifolia)) and a method for producing yacon juice obtained by squeezing root vegetables (potatoes).

[0002]

2. Description of the Related Art In recent years, yacon originating in the Andes region of South America has been cultivated in Japan.
Yacon juice to be manufactured is being developed. Conventionally, as a method for producing yacon juice,
For example, a method disclosed in JP-A-2-234648 is known. This is to separate the yacon obtained by peeling and crushing into juice and slag, and while heating this yacon juice at a temperature below the boiling point, scoop up the lye that has emerged to remove so-called lye, and then market it. The yacon juice is boiled by adding a discoloration inhibitor consisting of the above-mentioned chemicals and various organic acids, and the lye is removed while heating again, and the lye is refined to produce yacon juice.

[0003] As described above, the reason why lye is removed many times while heating is that yacon has a high activity of enzymes such as polyphenol oxidase, and when squeezed as it is, it turns from yellow-white to green and further browns. As it finally turns black, the enzyme is inactivated by removing the lye while heating, the color is restored, and further, a discoloration inhibitor is added,
No color change occurs.

[0004]

However, in such a conventional method for producing yacon juice, the color cannot be maintained without browning unless the lye is removed while heating, so that the production is complicated. However, there is a problem that manufacturing efficiency is poor. In addition, since special heat treatment for removing lye must be performed, there is a problem that the yacon is deteriorated and the taste is reduced.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is possible to produce a juice free from browning without heating and removing lye, thereby facilitating production and improving production efficiency. It is another object of the present invention to provide a method for producing yacon juice in which the deterioration of yacon is suppressed as much as possible to improve the taste and improve the quality.

[0006]

In order to achieve the above object, a method for producing yacon juice of the present invention is a method for producing juice from yacon of root vegetables, wherein the yacon of root vegetables is washed with water. A washing step, a peeling step of peeling the washed yacon skin, a crushing step of crushing the peeled yacon while adding a discoloration preventing substance thereto, and squeezing the crushed yacon into juice and slag. It is configured to have a squeezing step of separating and a heat sterilization step of heat sterilizing the squeezed Yacon juice.
And if necessary, the discoloration preventing substance in the crushing step is composed of citrus juice. In this case, it is effective that the anti-tarnish substance in the crushing step is constituted by lemon juice obtained by squeezing lemon.

[0007] If necessary, an immersion step of immersing the peeled yacon in water is provided between the peeling step and the crushing step. In this immersion step, it is effective to add a discoloration preventing substance to water. In this case, it is effective that the discoloration preventing substance in the above-mentioned immersion step is composed of sap obtained by squeezing citrus fruits.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for producing yacon juice according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings. As shown in FIG. 1, the method for producing yacon juice according to the embodiment is a method for producing juice from root vegetable yacon, and is performed by the following steps. Beforehand, in the preparation process, the lemon was washed with water (A-
1) The lemon washed with water is squeezed (A-2) and filtered to prepare lemon juice and lemon scum. Lemon juice and lemon scum serve as discoloration preventing substances described below.

(1) Washing step Yacon of root vegetables (potatoes) is washed with water. In this state, the surface of the yacon is covered with skin like sweet potatoes,
Mud and soil are removed by washing. (2) Peeling process Peel the washed Yacon skin. This peeling is performed, for example, by automatically peeling with a peeler (peeling machine) or by manual work with a kitchen knife.

(3) Immersion step The peeled yacon is immersed in water. In this case, the container is filled with water, and the discoloration preventing substance is added to the water. As the discoloration preventing substance, lemon scum prepared in the above preparation step is used. Since various organic acids are contained in the lemon scum, they dissolve in water and act to inactivate enzymes such as polyphenol oxidase. Thereby, browning of the surface of the yacon is suppressed. Even without using lemon scum, Yacon soaked in water is shut off from the air,
Although browning is suppressed to some extent, it is preferable to add a discoloration preventing substance since browning can be reliably suppressed.
Further, in this case, it is desirable that the peeled yacon be immersed in water as soon as possible after the peeling, because the surface of the yakon becomes brown over time.

(4) Crushing step The yacon immersed in water is taken out, and the taken-out yacon is shredded finely in a hammer lasher or the like, for example, while being scrambled. At the time of rough cutting, water containing organic acid of lemon adheres to the surface of Yacon,
The progress of browning is suppressed. In crushing the yacon, crushing is performed while adding a discoloration preventing substance. As the discoloration preventing substance, lemon juice prepared in the above preparation step is used. That is, when the yacon is put into the hammer crusher or the like, the lemon juice is simultaneously added to the yacon while being sprayed or dropped. The concentration of added lemon juice is preferably about 2 to 10% by weight of the yacon weight, more preferably 4% by weight.

As a result, the lemon juice is mixed into the crushed yacon, and the lemon juice adheres to the surface of the yacon mass, or is mixed with the crushed yacon juice. In this case, since various organic acids are contained in the lemon, this acts to inactivate enzymes such as polyphenol oxidase. Therefore, browning of the crushed Yacon is suppressed.

(5) Juicing Step The crushed yacon mass and juice are put into, for example, an squeezing machine, squeezed and separated into juice and slag. In this case, since lemon juice is added in the crushing step, it is well mixed in the juice, and therefore, browning of the juice is suppressed. (6) Heat sterilization process The juice of the squeezed Yacon is heat sterilized. In this case, it is desirable to heat below the boiling point. Preferably, 80-9
0 ° C. In this case, since lemon juice is added to the juice, browning is suppressed, and enzymes such as polyphenol oxidase are further deactivated by heating, so that the browning is stabilized and suppressed. Heating of yacon is the first time in this heat sterilization process and is intended for sterilization, and is different from the conventional process of removing lye while heating. This eliminates the need for a conventional process, thereby facilitating production and greatly improving production efficiency.

(7) Container Filling Step Next, a container such as a bottle is filled, stoppered and sealed to obtain a product. In this product, it is a juice without browning, and since it has not gone through the process of removing lye while heating as in the past, the deterioration of Yacon is suppressed as much as possible, so that the color is good and the taste is good It is a high quality product. In addition, since the product is added with lemon, lemon is a natural additive, so that it is excellent in safety and the natural taste is ensured.

In the subsequent step, slag treatment is performed (B). This slag treatment step is a step of treating scum of Yacon, and the slag is dried by, for example, a drum dryer. This drying results in a caramel-colored powder. In this case, the powder has a caramel color, but the browning of the scum is suppressed, so that the color is good and the product value is high. This powder is used as a sweetener, or used for various purposes such as putting it in bread.

[0016]

Next, an embodiment will be described. Examples are
As shown in FIG. 1, in the preparation step, 320 cc of natural lemon juice was obtained in advance. In this process, yacon potato 9.4K
g was washed with water and peeled to obtain 8 kg of Yacon, which was stored in water containing lemon scum. Next, shred the yacon into the crusher while dripping lemon juice,
After crushing, the mixture was squeezed with a cellulose filter using a squeezing machine to obtain 4.8 kg of yellowish-white fruit juice. This was heat-treated at 85 ° C. for 3 minutes to be sterilized and placed in a container to obtain a product. In addition, in yacon to which lemon juice is not added, greening occurs at the same time as crushing, and when it becomes juice, it turns brown.

The properties of the above yacon juice were as follows. Sugar content: 14.5 Fructooligosaccharides: 2.3% pH: 3.6 Calories: 48 Kcal / 100 g

In the subsequent step, the yacon scum obtained in the above example was sequentially charged into a drum dryer, and after 40 minutes, a brown powder was obtained. Furthermore, ice cream was manufactured using the above yacon juice. One liter of yacon juice was put into an ice creamer (Gerrard machine) and operated for 15 minutes to obtain a yellow-white ice confection (Gerrard).

Next, a comparative test was conducted according to the difference in the discoloration preventing substances. As a discoloration preventing substance, in addition to the above-mentioned lemon juice, citron juice, L-ascorbic acid and citric acid as food additives were used, and a suitable addition concentration was determined in advance, and a comparative test was performed. Was. FIG.
(A) shows the difference in pH. FIG. 2B shows the difference in the sugar content. For all the discoloration preventing substances, almost no difference was obtained.

FIGS. 3 and 4 show the results of a taste test based on the same difference in the discoloration preventing substance as described above. FIG. 3 (a)
Indicates the type of the discoloration preventing substance tested and the concentration thereof. Then, the evaluation shown in FIG. 3B was obtained for each case by the 15 testers in terms of taste, acidity, aroma, and sweetness. FIG. 4 shows the results. From these results, it was found that natural juice had a higher overall evaluation than food additives, and in particular, lemon was excellent and excellent in quality.

Incidentally, the kind of the discoloration preventing substance added in the crushing step or the immersion step of the present invention is not limited to the kind shown in the above embodiment and examples, and may be changed as appropriate. For example, commercially available chemicals or various organic acids such as malic acid and ume vinegar may be used. Further, the addition concentration and the addition amount are not limited to those described above.

[0022]

As described above, according to the method for producing yacon juice of the present invention, the peeled yacon is crushed while adding a discoloration preventing substance thereto, and then the juice is squeezed. The anti-tarnish substance is mixed into the yacon to be turned into a juice, and the anti-tarnish substance acts to inactivate enzymes such as polyphenol oxidase, so that it is possible to convert the yacon into a juice while suppressing browning.

Therefore, the step of removing the lye while heating and restoring the browned color as in the prior art is not required, so that the production becomes easy and the production efficiency can be greatly improved. In addition, since the step of removing the lye while heating is not performed as in the prior art, the deterioration of the yacon is suppressed as much as possible, so that a high quality product having good color and good taste can be obtained. In particular, it contains a fructooligo, which is rich in dietary fiber and vitamin C, is said to be effective for diabetes, and has a low calorie.

Further, when the discoloration preventing substance in the crushing step is composed of citrus juice, since it is a natural additive, it is possible to ensure excellent safety and a natural taste. There is an effect that can be. In this case, when the anti-tarnish substance is composed of lemon juice obtained by squeezing lemon, it is easy to obtain, the cost can be reduced, and the taste can be improved.

In the case where an immersion step of immersing the peeled yacon in water is provided between the peeling step and the crushing step, the yacon immersed in water is shut off from the air.
The browning of the surface of the yacon can be suppressed, and the juice can be formed while reliably suppressing the browning of the yacon. Then, at this time, when the discoloration preventing substance is added to the water, the browning of the surface of the yacon can be further suppressed, and the juice can be formed while the browning of the yacon is surely suppressed. Also, when the discoloration preventing substance in this immersion step is composed of sap after squeezing citrus fruits, waste can be used, so that it is efficient, and because it is a natural additive, It is excellent in safety and has an effect that a natural taste can be ensured.

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing yacon juice according to an embodiment of the present invention.

FIG. 2 is a table showing the results of a comparative test according to the difference in anti-tarnish substances of Yacon juice according to an example of the present invention, wherein (a) is a table comparing pH and (b) is a comparison of sugar content. FIG.

FIG. 3 is a table showing the results of a comparative taste test according to the difference in the anti-tarnishing substance of the yacon juice according to the example of the present invention. FIG. FIG. 3B is a table showing evaluation items.

FIG. 4 is a table showing the results of a comparative taste test based on differences in the anti-tarnish substances of Yacon juice according to an example of the present invention.

[Explanation of symbols]

 (1) Rinse step (2) Peeling step (3) Dipping step (4) Crushing step (5) Juicing step (6) Heat sterilization step (7) Container filling step

Claims (6)

[Claims] 1. A method for producing a yacon juice for producing a juice from a root vegetable yacon, comprising: a water washing step of washing the root vegetable yacon with water; a peeling step of peeling the water-washed yacon skin; A crushing step of crushing while adding a discoloration preventing substance to the water, a squeezing step of squeezing the crushed yacon and separating it into juice and slag, and a heat sterilization step of heat sterilizing the squeezed yacon juice. A method for producing yacon juice, characterized in that: 2. The method for producing yacon juice according to claim 1, wherein the discoloration preventing substance in the crushing step is composed of citrus juice. 3. The method for producing yacon juice according to claim 2, wherein the discoloration preventing substance in the crushing step is constituted by lemon juice obtained by squeezing lemon. 4. The method for producing yacon juice according to claim 1, wherein an immersion step of immersing the peeled yacon in water is provided between the peeling step and the crushing step. 5. The method for producing yacon juice according to claim 4, wherein in the immersion step, a discoloration preventing substance is added to water. 6. The method for producing yacon juice according to claim 5, wherein the discoloration preventing substance in the immersion step is composed of sap obtained by squeezing citrus fruits.