KR970032503A - Method for producing juice from leaves and berries of cactus and functional food containing cactus juice - Google Patents

Abstract

The present invention relates to the production of fruit juice for foods using cactus as a raw material, and to a functional food containing the same. It relates to a functional food containing the edible ingredient in combination with the raw materials.

In the present invention, the fruit and leaves of the cactus are pulverized, hydrolyzed, heated, poached, and then juiced with a juicer to obtain a juice. It is characterized by providing a food comprising the active ingredients.

In the present invention, it is possible to provide functional foods such as various beverages, jams, teas, jelly, candy, noodles, and bread, including the juices and cactus pastes.

Description

Method for producing juice from leaves and berries of cactus and functional food containing cactus juice

Since this is an open matter, no full text was included.

Claims (8)

Wash the mixture of the fruit and leaves of the cactus alone or in combination with the non-traumatic one, and chop it to 1/4 inch or less using a chopper, add 1 to 5 times of water, and boil it. The method for producing juice from the leafy fruit of a viscous cactus, which is then juiced with a juicer or a squeezer to obtain a juice stock solution of the cactus through filtration. According to claim 1, wherein the obtained juice solution is physically homogenized for 30 seconds to 2 minutes using a mixer or homogenizer to eliminate the viscous characteristics and filtered to obtain a filtrate having a solid content of 3.8 to 4%, Vacuum concentrated at 50 to 60 ℃ to obtain a concentrated concentrate by the solid content of 55 to 60 ℃ to obtain a concentrated juice from the leaves and berries of the viscous cactus, characterized in that. The pectinase enzyme is added at a concentration of 0.05% to 0.15% to the juice concentrate homogenized by the mixer or the homogenizer, and then suspended in 40 to 60 ° C. for 20 to 40 minutes. A method for producing a non-viscous clean juice from viscous cactus, characterized by filtering and filtering to obtain a clean beverage. Wash the blend of the fruit and leaves of the cactus alone or mixed with one that is not intact, and freeze or crush it with a chopper as it is, and then juice the tea juice (juice juice) obtained by juice with a screw-type juicer. B. 50 to 70 grams of the juice solution from which the viscous substance is removed with colloid mill is used by citric acid and 0.2 to 1.0 grams of pectin as a 50% aqueous solution of 0.4 to 1.0 grams, and boiled by heating with sugar, fructose or a mixture thereof to contain cactus juice Functional food characterized by producing a jam. [Claim 3] The functional food according to claim 2, wherein the obtained cactus concentrated fruit juice is mixed with a jelly material such as agar or gelatin, sugar, syrup, fragrance and citric acid in 50% aqueous solution. [Claim 3] The functional food according to claim 2, wherein the obtained cactus concentrate is mixed with maltose, starch syrup and sugar to prepare a candy. The functional food according to claim 2, wherein 6 to 10 times glucose or lactose or a mixture thereof of the genital cactus concentrated fruit juice obtained is added, molded into granules, and dried to make tea. According to claim 1, the cactus juice solution obtained or the leaves of the cactus without externality is screened, washed, removed the thorns, frozen and crushed largely with a chopper in the frozen state, the fruit is screw-type tea juice The cactus paste, which was ground with the cactus leaves as it was, was pulverized with a colloid mil1 food mixer, and mixed with cinnamon paste made of fine particles in the production of bread or noodles using strong powder or flour. Functional food characterized by the manufacture of noodles and noodles. ※ Note: The disclosure is based on the initial application.