JPH02156875A - Production for radish juice - Google Patents

Abstract

PURPOSE: To obtain a Japanese radish juice in a new state which is excellent in taste, by cutting, heat treating and juicing Japanese radish, deodorizing the juice and adding flavor and aroma to the juice. CONSTITUTION: Japanese radish is cut and heat treated, for example, at 100 deg.C for 1 hour and a half, or at 121 deg.C for 1 hour or at 100 deg.C in a microwave oven for 20 to 40min., and left to cool at room temp., pulverized and juiced in a juicer. Then the juice is deodorized by using active carbon and the like to obtain a Japanese radish juice. Then, sugar, mannit, acetic acid, etc., are added to give flavor and aroma, or another juice is mixed to obtain the juice of the purpose. The obtd. Japanese radish juice has 12 to 14 Brix solid content and 0.2 to 0.4% total acidity. The flavor to be added is preferably an extracted liquid of lemon, orange, grapefruits and nutmeg.

Description

DETAILED DESCRIPTION OF THE INVENTION a. Field of Industrial Application The present invention relates to a method for producing radish juice, which is a novel form of beverage with excellent palatability, using radish juice as a main ingredient.

b. Conventional technology Daikon radish is mainly used in kimchi, pickled radish, dried daikon radish, etc., and is also used in some other cooking methods.

Daikon radish is mass-produced in the fall, and prices are extremely high during the harvest season. If it is produced in excess, a price may not be established, making it extremely uneconomical to store it.

Therefore, the development of efficient utilization methods to increase the added value of radish is a pressing need of farmers.

Problems to be solved by the invention C1 Radishes have been used in folk medicine to promote digestion and dissolve gallstones, and the juice of radish has also been shown to stop headaches, toothaches, and calm the stomach. Author: "Modern Chinese Herbal Pharmacology" published by Shoendo, 1983).

However, in order to use radish juice for these purposes,
It is necessary to destroy the tissue of the radish, but the action of the enzymes contained in the radish produces the unpleasant odor and pungent taste characteristic of daikon radish, and produces yellow compounds and glycosides of yellow compounds, which then evaporate. Therefore, it is very difficult to drink the juice squeezed from daikon radish, but there is no research yet to solve this problem.

d. Means for Solving the Problems As a result of research to increase the added value of radish, the present inventors have removed the unpleasant odor and spicy taste generated from the juice of raw radish, and have developed a method for adding flavor and additives to it. They succeeded in developing radish juice that can be flavored and consumed regularly.

That is, the method for producing radish juice of the present invention involves cutting a radish, heat-treating it, extracting the juice, and then passing through a deodorizing process to obtain radish juice, which is then flavored, flavored, or mixed with other juices. It is characterized by:

The content of the present invention will be explained in detail below.

When extracting radish juice, first, enzymes are inactivated to prevent the production of radish's characteristic odor and spiciness, and the desired color is imparted to the juice through the interaction of sugars and free amino acids contained in radish. To feed, remove the washed radish leaves and leaf stems, then divide the radish into quarters with or without removing the radish skin, and heat at 121° for 1.5 hours at 100°C.
After heat treatment for 1 hour at C or for 20 to 40 minutes in a microwave oven at 100 °C, and cooling at room temperature, the radish tissue was crushed using a crusher, and the radish was crushed using a hydraulic juicer. Separate only the radish juice.

The radish juice squeezed in this way has an imperceptibly spicy taste, but some of the unpleasant radish odor remains. In order to completely remove this, the adsorption removal method using activated carbon, the coagulation removal method using casein and gelatin,
Use membrane separation removal method using ultrafiltration method.

When using activated charcoal, 10-2 liters of activated charcoal per liter of radish juice
After adding 0 g and stirring for 5 minutes, filter or centrifuge.

When using gelatin and casein, boil the radish juice at 45°C.
After heating to about ~50°C, add 0.5 to 1 g of gelatin and casein per 11 parts of radish juice, stir, let cool at 4°C in a refrigerator, and precipitate by filtration or centrifugation. remove things

When using an ultrafiltration device to remove unpleasant odors present in radish juice, use the GR91 type (DE DANSKE 5t
Filter using a filtration membrane (KERFABRIKKER, Denmark) under a pressure of 10-15 bar.

By processing as above, we obtain clear radish juice from which the spicy taste and unpleasant odor of radish juice have been removed, and using this as the main raw material, add 6 to 9% sugar and O91 to 0.4% mannitol. , Add 0.1-0.4% acetic acid and mix so that the total volume of radish juice is 12-14 Brix and the total acidity is 0.2-0.4%. Next, add oranges, lemons,
0.01 to 0.05% of natural or synthetic fragrances such as grapefruit or garlic extract depending on preference (based on natural fragrances with a degree of 120 times, extract liquid extracted by adding 10 times more water to garlic) 0.2%) and dissolve CO□ in an amount three times the volume of the mixed liquid to produce a mixed drink.

Among the additives used at this time, sugar can be replaced with glucose or fructose, mannitol can be replaced with sorbitol, and acetic acid can be replaced with citric acid or malic acid, or mixed together. Ascorbic acid is 0.01-0.05 as necessary.
%Added.

In addition, the radish juice made in this way was concentrated using a vacuum distillation concentrator so that the concentration of solids was 65 to 75 Brix and the total acidity value was 1.1 to 2.5%. It can be diluted and used as necessary. In addition, radish juice from which the spicy taste and unpleasant odor have been removed is added to
A new type of juice can be produced by mixing it with Brix orange juice, but from the viewpoint of palatability, it is preferable to add radish juice up to 40% of the total mixing ratio.

A health drink that can be consumed regularly can be prepared by adding honey, daikon radish juice, and pear juice to the radish juice from which the spicy taste and unpleasant odor have been removed. In this case, the amount of honey to be added is 50-80g and the main juice is 5-15mL per 11 radish juices.
When the amount of pear juice is fixed at 100-500 ml, the amount of honey is 75 g, and the main juice is fixed at 10 g, it is preferable from the quality point of view to add at least 1 pear juice to 2,000 ml.

d. Example Next, the present invention will be explained in detail by giving examples.

Example 1 (Removal of spicy taste of radish by heat and imparting color to radish juice) Leaves and leaf stems were removed from washed radish, and the skin was removed or the skin was cut into four equal parts and made into stainless steel. Place in a container and heat at 100°C for 30 minutes, 1 hour, 1.5 hours, 12
One was heat-treated at 1°C (15 pound pressure crab) for 1 hour, and the other was heat-treated in a microwave oven at 100°C for 30 minutes, and then allowed to cool at room temperature. The cooled radish was placed in a crusher to completely crush its tissue, and then the juice was squeezed using a hydraulic press.

Without removing the skin of the daikon radish, as shown in Table 1, the juice of the radish that has been heat-treated at 100°C for 1.5 hours, at 121°C for 1 hour, and in a microwave oven for 30 minutes has a spicy taste. There is no taste at all and the color of the juice is excellent. but,
Sensory tests revealed that some of the original unpleasant odor remained.

On the other hand, radish juice obtained by removing the radish skin, heat-treating it, and then squeezing the juice removes unpleasant odors and spicy tastes compared to daikon radish juice obtained by heat-treating and squeezing the juice under the same conditions without removing the skin. It was also found to be effective.

*Sensory test; 10 people evaluated the 9-level hetonic scale (
Hedonic 5cale) is the average value of the results of seven investigations.

Color: 1 point is extremely poor. 9 points is very good.

Spicy taste, unpleasant odor; 1 cannot be detected at all;
9 points is extremely bad.

Example 2 (Removal of unpleasant odor from radish juice) In order to remove the unpleasant odor remaining in radish juice, the skin of radish was removed, and then the radish was heat-treated at 121'C for 1 hour and the juice was squeezed. Soup, Soup II! , 15 g of activated carbon (10
After stirring for 5 minutes, centrifugation was performed to collect only the supernatant. In order to remove the unpleasant odor by the flocculation method, radish juice was heated to 50°C, and then gelatin and casein were added at 0.6 to 12 parts of the radish juice.
．． In addition, the mixture was left to cool at 4°C in a refrigerator, and then centrifuged to remove the precipitate.

In addition, in order to remove unpleasant odors using an ultrafiltration membrane, G
The R91 type filtration membrane was placed in an ultrafilter and filtered at 30°C while applying a pressure of 10 bar.

When heat-treated and squeezed radish juice was treated using the methods described above, the unpleasant odor present in the radish juice was as shown in Table 2. All of them were effective in removing unpleasant odors, but the ultra-overtreatment was the most effective, and the clarity and hue were also superior compared to other treatment methods.

Put the radish juice from each processing method into a bottle and heat it to 100°C.
After heat treatment at 37° C. for 30 minutes and storage at 37° C. for 4 weeks, no precipitate was formed in any of these treated products.

Hue and unpleasant odor I These are the average values of the results of seven sensory tests conducted on 10 people.

Color: Aspect: 1 point is very bad, 9 points is very good.

Unpleasant odor; 1 point cannot be recognized at all. 9
The points are extremely bad.

Degree of sedimentation; ++10 is extremely severe. ++ is terrible.

+ indicates that there is some precipitate.

There is no precipitate.

Example 3 (Production of juice made by mixing radish juice with sugars, sugar alcohols, natural fruit juice flavorings, and garlic extract) Using radish juice from which the spicy taste and unpleasant odor have been removed as a raw material, sugar, double alcohol, and organic Acids and the like and five types of natural fragrances were added to obtain products having the compositions shown in Table 3. Sensory tests were conducted seven times on 10 people for drinks with the composition shown in Table 3. As shown in Table 4, the drinks had a lemon and orange flavor with the exception of apple flavor.

It can be seen that the product to which grapefruit flavor and garlic extract are added has excellent palatability.

In order to impart storability to this juice and reduce its bulk, a thin film type vacuum concentrator (Luga thin 1 aye) was used.
Pass the juice through the revaporator
Concentrated juice was produced such that the solids content of the juice was 65-75 Brix and the total acidity value was 1.1-2.5%.

Table 3: Ingredient composition ratio when producing radish juice after removing spicy taste and unpleasant odor Table 4: Sensory test of juice products made from radish juice after removing spicy taste and unpleasant odor This is the average value of the results of a sensory test carried out seven times on 810 people.

1 point is very bad. 9 points is extremely good.

Example 4 (Production of radish juice mixed with orange juice undiluted solution) Radish juice from which spicy taste and unpleasant odor had been removed was mixed with undiluted orange juice at the ratio shown in Table 5 to produce radish juice. Up to 40% of the total volume of the mixed drink,
It can be seen that the taste of the mixed drink is good even when radish juice is added. The results are shown in Table-6.

Table 5; Mixing ratio of orange juice undiluted solution and radish juice from which spicy taste and unpleasant odor have been removed Table-6; Preference level based on mixing ratio when mixing radish juice from which spicy taste and unpleasant odor have been removed and orange juice undiluted solution This is the average value of the results of 7 sensory tests conducted on 010 people.

1 point is very bad. 9 points is extremely good.

Example 5 (Production of a beverage made by mixing radish juice with honey, main juice, and pear juice) Adding honey to radish juice from which the spicy taste and unpleasant odor have been removed, and the main juice and pear juice that have been squeezed and centrifuged. The juices were mixed as shown in Table 7 to produce a beverage having a solids content of 12 to 14 Brix.

Table-8; Preference level of a beverage made by mixing radish juice with honey, main juice, and pear juice Table-7; Mixing ratio of radish juice, honey, raw juice, and pear juice The results of the evaluation are shown in Table 8.
As shown in , add 75g of honey to the radish juice and 10++ of the main juice.
d! It can be seen that the palatability is excellent when 200 m or more of pear juice is added after adding pear juice.

9 Preference is the average value of the results of seven sensory tests conducted on 10 people.

1 point is very bad. 9 points is extremely good.

e. Effects of the Invention According to the present invention, a radish juice drink with excellent palatability can be obtained using radish juice as the main ingredient.

Claims (4)

[Claims] (1) A radish characterized by cutting the radish, heat-treating it, squeezing the juice, and then deodorizing it to obtain radish juice, which is then flavored, flavored, or mixed with other juices. How to make juice. (2) The content of solids in the obtained radish juice is 12~
14 Brix, total acidity value is 0.2 to 0.4%,
2. The method for producing radish juice according to claim 1, wherein an extract of lemon, orange, grapefruit, or garlic is added as a flavoring agent. (3) The method for producing radish juice according to claim 1, wherein 80 to 60% of an orange juice stock solution is mixed with 20 to 40% of the radish juice. (4) Production of radish juice according to claim (1), characterized in that 50 to 80 g of honey, 5 to 15 ml of ginger juice, and 100 to 500 ml of pear juice are mixed with 1 liter of the radish juice. Method.