MANUFACTURING METHOD OF BARLEY YOUNG LEAF SQUEEZED JUICE

To provide a manufacturing method of squeezed juice as barley young leaf squeezed juice usable as the raw material of packed beverage, scarcely changing the color tone even when being subjected to temporary heating treatment, and reduced in odor and suppressed in the generation, and to provide a hea...

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Bibliographische Detailangaben
Hauptverfasser:	OZEKI SHOHEI, YAHAGI YUKO, ONISHI YUKA, NISHIDA NAOKI, NAKASE JUMPEI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a manufacturing method of squeezed juice as barley young leaf squeezed juice usable as the raw material of packed beverage, scarcely changing the color tone even when being subjected to temporary heating treatment, and reduced in odor and suppressed in the generation, and to provide a heat deterioration odor suppressing method of barley young leaf squeezed juice.SOLUTION: A manufacturing method of barley young leaf squeezed juice includes: a cutting step of cutting barley young leaves; a branching step of heating the cut barley young leaves at 70.0-99.0°C for 1.0-10.0 min; a water addition step of adding water to the heated barley young leaves; a micronization step of micronizing the barley young leaves added with water; and a squeezing step of obtaining squeezed juice by squeezing the micronized barley young leaves.SELECTED DRAWING: None 【課題】容器詰飲料の原料として用いることができる大麦若葉の搾汁液であって、一時的な加熱処理をした場合であっても、色調の変化が少なく、においの減少及び発生が抑制された搾汁液の製造方法、並びに、大麦若葉搾汁液の加熱劣化臭抑制方法を提供することを目的とする。【解決手段】大麦若葉搾汁液の製造方法であって、大麦若葉を切断する切断工程と、切断した前記大麦若葉を、７０．０〜９９．０℃で１．０〜１０．０分間加熱するブランチング工程と、加熱した前記大麦若葉に、水を加える加水工程と、前記水を加えた前記大麦若葉を微細化する微細化工程と、微細化した前記大麦若葉を搾汁し、搾汁液を得る搾汁工程と、を備える、大麦若葉搾汁液の製造方法。【選択図】なし