JPH0420273A - Drink - Google Patents
DrinkInfo
- Publication number
- JPH0420273A JPH0420273A JP2121726A JP12172690A JPH0420273A JP H0420273 A JPH0420273 A JP H0420273A JP 2121726 A JP2121726 A JP 2121726A JP 12172690 A JP12172690 A JP 12172690A JP H0420273 A JPH0420273 A JP H0420273A
- Authority
- JP
- Japan
- Prior art keywords
- water
- drinking water
- radish
- underground part
- additives
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 16
- 239000003651 drinking water Substances 0.000 claims description 27
- 235000020188 drinking water Nutrition 0.000 claims description 27
- 241000220259 Raphanus Species 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 abstract description 11
- 239000008239 natural water Substances 0.000 abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 229910001018 Cast iron Inorganic materials 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract 3
- 240000001970 Raphanus sativus var. sativus Species 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 230000036541 health Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 244000155437 Raphanus sativus var. niger Species 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000000018 Gnetum gnemon Species 0.000 description 1
- 235000008612 Gnetum gnemon Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 108010058651 thioglucosidase Proteins 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野］
本発明は、大根を用いて製造され、健康に適した飲イ′
３１水に関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention provides a health-friendly drinking beverage made using daikon radish.
31 Regarding water.
［従来の技術］
近年、食文化の発達により、清涼飲４′」水や乳酸飲混
１水等の飲料水においても、多種多様のものか製造され
市販されている。[Prior Art] In recent years, with the development of food culture, a wide variety of drinking water such as soft drinking water and lactic acid mixed water have been manufactured and commercially available.
これらの飲料水どして、例えは、野菜を用いた飲料水か
あり、例えは、トマトの縮性を加熱処理するとともに香
辛料等の添加物を加えた１ヘマｌ〜ジユースをはしめと
じ、人参やセロリ等の数種の野菜の拙ジ１を加熱処理し
た罐入りの野菜ジュースかある。Examples of such drinking water include drinking water made with vegetables; for example, 1 liter of tomato heat-treated to remove its shrinkage and additives such as spices, and carrots. There are canned vegetable juices made by heat-processing several kinds of vegetables, such as celery and celery.
［発明か解決しようとする課題］
ところて、このようなの甲丁菜を用いた飲オ」水にあっ
ては、野菜の有用成分の効力の点て、必ずしも充分てな
く、改良の余地か多分にある。また、これらの飲４′ミ
１は、香辛料等の各種の添加物を添加して製造されてい
るのてこの添加物か多少とも健康に悪影響をＪｊえる要
因になっているという欠点か あ っ ブこ 。[Problem to be solved by the invention] However, when it comes to drinking water made from Kochina, the effectiveness of the useful ingredients of vegetables is not necessarily sufficient, and there may be room for improvement. It is in. Also, these drinks are manufactured by adding various additives such as spices, which may have some negative effects on health. Buko.
更に、各種の添加物か添加されることから、製造か複雑
て煩雑になっているという欠点もある。Furthermore, since various additives are added, the manufacturing process is complicated and complicated.
更には、飲イ１水の一層の多様化か望まれているという
現状もある。Furthermore, the current situation is that there is a desire for further diversification of drinking water.
そこで、本発明の課題（Ｊ、添加物を添加しないで野菜
本来の性質を生かすようにし、しかも製造か容易で、健
康にも有効な、新しい飲料水を提供する点にある。Therefore, the object of the present invention is to provide a new drinking water that utilizes the natural properties of vegetables without adding additives, is easy to produce, and is effective for health.
［課題を解決するだめの手段］
このような課題を解決するだめの本発明の技術的手段は
、水に大根の地下部から搾出した搾汁な加えたものであ
る。[Means for Solving the Problems] The technical means of the present invention for solving these problems is to add juice squeezed from the underground part of radish to water.
［作用］
この手段に係る飲料水によれば、水に大根の搾ン１か分
散することから、添加物か添加されていない大根固有の
性質か生かされた飲料水どして飲用に供される。[Function] According to the drinking water according to this means, since the squeezed radish is dispersed in the water, it can be made into drinking water that takes advantage of the inherent properties of radish without additives or additives. Ru.
［実施例］
以下、添イ〜ノ図面に基づいて本発明の実施例に係る飲
イ′１水について詳細に説明する。[Example] Hereinafter, drinking water according to an example of the present invention will be described in detail based on the accompanying drawings.
実施例に係る飲イ１水（Ｊ、第１図に示すように、水１
に大根の地下部から搾出した搾汁２を加えたものである
。Drinking water according to the example (J, as shown in FIG. 1, water 1
It is made by adding squeezed juice 2 extracted from the underground part of the radish.
一般に、第２図に示すように、大根■〕は、葉部からな
る地」二部３と、茎及び根からなる白色の地下部４どか
らなり、実施例に係る飲料水は、この地下部４を用いる
。この地下部４の組成は、一般に、水分９３％、蛋白質
１％強、脂肪０．５％含水炭素３％、ミネラル１％、微
量のヒタミン（主にヒクミンＣ）及θ含硫？１１１等か
らなる。また、地１τ部４は、いろいろの酵素を含有し
ており、一番多いのか消化酵素のアミラーゼ（シアスタ
ーセ）て、その他に、クリコシターセ アミクーセ、オ
キシターセ、カタラーセ、バーオキシターセ等がある。In general, as shown in Fig. 2, a radish consists of a base part 3 consisting of leaves and a white underground part 4 consisting of stems and roots, and the drinking water according to the example is obtained from this underground part 3. Use section 4. The composition of this underground part 4 is generally 93% water, over 1% protein, 0.5% fat, 3% hydrated carbon, 1% minerals, trace amounts of hitamine (mainly hikumin C) and θ sulfur. It consists of 111 mag. In addition, the earth 1τ part 4 contains various enzymes, and the digestive enzyme amylase (siastase) is the most abundant, and other enzymes include clicocytase amicuse, oxytase, catalase, and bar oxytase.
また、大根Ｉ）の地下部４ ｉＪ、自己の持つミロシナ
ーセの作用を受け、インチオシアナ−１−類か遊離して
辛味を生しる。In addition, the underground part 4 iJ of radish I) receives the action of its own myrosinase and releases inchiochiana-1-, producing pungent taste.
次に、この飲料水を製造する方法について、第３図に示
すフローヂャ−１へに従って説明すると、以下のとおり
である。Next, the method for producing this drinking water will be explained below according to flowchart 1 shown in FIG.
先ず、搾汁２を以下のようにし゛Ｃ製造する。First, squeezed juice 2 is produced as follows.
■ 大根■〕の地下部４を１本（約１． Ｋ ｇ）を用
意する。Prepare one underground part 4 (approximately 1.Kg) of radish■.
■ この地下部４を洗浄し、水切りする。■ Clean this underground part 4 and drain it.
■ この地■；部４を約３ｃｍ幅の輪切りにするととも
に、輪切りにした各１１ｉ体を十字に４つ切りにする。■ Cut part 4 into rounds about 3 cm wide, and cut each of the 11i round slices into 4 pieces crosswise.
■ この切断地下部４を周知のジューサーあるいはミキ
サーによってｊＭる。この場合、後述する水】を適宜量
（例えば２０ｏ ｃ Ｃ）加えなから行なう。■ This cut underground portion 4 is processed using a well-known juicer or mixer. In this case, an appropriate amount (for example, 20 °C) of water (described later) is added before starting the process.
■ この捕った地下部４を布またはフィルタによって濾
過し、約１での搾汁２を得る。(2) The captured underground portion 4 is filtered using a cloth or a filter to obtain juice 2 at a concentration of approximately 1.
一方、別工程において、水１を用意する。この水１は、
以下のようにして生成する。Meanwhile, in a separate step, water 1 is prepared. This water 1 is
Generate it as follows.
■ 原料水を用意する。原料水どして（Ｊ、山間部て得
られる湧水等のミネラル分を多く含ん）５自然水が用い
られる。■ Prepare raw water. 5 Natural water (J, containing a lot of minerals such as spring water obtained in mountainous areas) is used as raw material water.
■ 次に、この原料水を、鉄の鋳物（例えば南部鉄器製
の鉄）１■）て、適時間（例えば２時間）沸臆させる。(2) Next, this raw water is boiled for an appropriate time (for example, 2 hours) using cast iron (for example, iron manufactured by Nambu Tekki).
これにより、原オ′：１水中の鉄分等のミネラルの含有
量が増加させられる。This increases the content of minerals such as iron in the raw O':1 water.
■ その後、常７．すまて冷却し、約１０ρの水１を得
る。■ After that, always 7. Then cool and obtain about 10 ρ of water.
その後、
■ この水１に上記の搾汁２を加え、良く撹拌する。こ
れにより、搾汁液約１０％の飲料水か得られる。Then, (1) Add the above squeezed juice 2 to this water 1 and stir well. This yields drinking water with approximately 10% squeezed liquid.
［相］ 次に、これを適宜量すっ、瓶詰めし、密封し、
空気ど遮断する。この場合、密」−・工状態なので、あ
る程度、保荏性か確保される。[Phase] Next, take an appropriate amount of this, bottle it, and seal it.
Block out the air. In this case, since it is in a dense state, security is guaranteed to some extent.
このようにして、製造された飲料水は、水１と地下部４
の搾汁２とのみて生成され、添加物か添加されていない
、飲料水どして飲用に供される。In this way, the produced drinking water consists of water 1 and underground water 4.
It is produced by squeezing the juice 2 and is made into drinking water with no additives added.
この場合、加えられた搾汁２は熱処理されておらず、ま
た、水１は常温に冷却されているのて、搾ジ１２中の成
分かμｍ分解等を起こすことかなく、よく水１に分散さ
れる。そのため、ヒタミンや各種酵素か有効になる。即
ち、この飲イ′４水を飲用すると、体内で少なからず、
消化酵素のアミラーゼやその他の酵素による、消化促進
作用や、動物性食品の軟化作用等の種々の効果か発揮さ
れ、健康に良いものとなる。In this case, the added squeezed juice 2 has not been heat-treated, and the water 1 has been cooled to room temperature, so the components in the squeezed juice 12 do not undergo μm decomposition, etc., and are easily added to the water 1. distributed. Therefore, hitamine and various enzymes are effective. In other words, when you drink this drinking water, a considerable amount of
The digestive enzyme amylase and other enzymes exert various effects such as promoting digestion and softening animal foods, making them good for health.
また、搾汁２の辛味成分によっ“Ｃ１飲料水に僅かな辛
味を生し、清涼感をかもしたずことがてきる。In addition, the pungent component of squeezed juice 2 imparts a slight spiciness to C1 drinking water, giving it a cooling sensation.
更に、飲料水の水１は、自然水を用い、しかも、鋳物の
鉄分か溶ｔプ込むので、ミネラル分を多く含むことにな
り、その分、人体に有益な鉱物性２０索の摂取効率を高
めることかてきる。また、自然水を用いているのて、水
道水のような殺菌剤智の味や匂かなく、それたり、味か
良いものどなる。Furthermore, drinking water 1 uses natural water and contains cast iron or molten water, so it contains a large amount of minerals, which increases the intake efficiency of minerals that are beneficial to the human body. It can be improved. Also, because it uses natural water, it does not have the taste or smell of disinfectant like tap water, and it does not taste good.
更にまた、飲料水は、搾ｊ−１２によって僅かに白い色
かイマ１ぎ、そのため、見た目も良いものとなる。Furthermore, the drinking water has a slightly white color due to the squeezing process, which makes it look good.
また、」−記飲料水を飲用する際に、例えば、生着やレ
モンを加えれば、辛味や香り等を向上させることかてき
、飲みこしを良くすることか”Ｃきる。また、子供用に
（Ｊ、蜂蜜を加える等、適宜味イー１（−Ｊをして良い
。In addition, when drinking drinking water, for example, adding engraftment or lemon can improve the spiciness and aroma, making it easier to drink. (J, you may add honey, etc., to taste E1 (-J) as appropriate.
尚、上記実施例において（Ｊ、水］は自然水を用いたか
必ずしもこれに限定されるものではなく、水道水等地の
水てあっても良い。また、自然水は沸属させたか必ずし
もこれに限定されるものてばなく、自然水をそのまま用
いるようにしても良い。更に、大根りの搾汁２は、生の
ものを用いたか加熱処理するようにし゛（良い。In the above examples, (J, water) is not necessarily limited to natural water, and may be local water such as tap water. Also, natural water may be boiled or not necessarily. There is no limitation to this, and natural water may be used as is.Furthermore, the daikon radish juice 2 may be fresh or heat-treated.
「発明の効果コ
以」−説明したように、本発明の飲料水によれば、水に
大根の地下部から搾出した搾？］を加えたのて、大根の
有用成分か生かされ、健康に極めて有効な飲み物となる
とともに、飲料水の多様化の要請に応えることかてきる
。また、食塩や糖類等の添加物か添加されていないのて
、例えば高血圧や肥満等の原因になっている食塩やｕｈ
類等の添加物による悪影響かなくなり、そのため、ヘル
シーな健康飲料として市場に提供することかてきる。"Effects of the Invention" - As explained, according to the drinking water of the present invention, the drinking water contains milk extracted from the underground part of the radish. ] By adding radish, the useful components of daikon radish are utilized, making it an extremely effective drink for health, and meeting the demands for diversification of drinking water. In addition, additives such as salt and sugar are not added, for example, salt and uh, which cause high blood pressure and obesity.
It is free from the harmful effects of additives such as alcoholic beverages, and therefore can be offered to the market as a healthy health drink.
また、各種の添加物か添加することなく大根の搾汁な加
えるだけなのて、それた（づ、製造か簡単て容易になっ
°Ｃおり、製造コスｌ−の低減を図ることかてきる等種
々の効果がある。In addition, since we only add squeezed radish juice without adding various additives, production is simple and easy, and production costs can be reduced. It has various effects.
第１図（コ木発明の実施例に係る飲料水をを示ず図、第
２図は大根を示す図、第３図は本発明の実施例に係る飲
料水の製造工程を示すソローヂャー１へである。
Ｄ・・・・大根
］・・・・水
２・・・・搾２［
３・・・・地上部
４・・・・地下部
１、？許出願人
佐
々
木
純
子
第
図
第
図
第
図
歴魁７に
■
↓
ｔη
■
■Figure 1 (not showing the drinking water according to the embodiment of the present invention, Figure 2 is a diagram showing radish, and Figure 3 is a diagram showing the manufacturing process of the drinking water according to the embodiment of the present invention) D... Radish]... Water 2... Squeezing 2 [ 3... Aboveground part 4... Underground part 1, ? Applicant Junko Sasaki Figure Figure Figure Picture history Kai 7 ■ ↓ tη ■ ■
Claims (1)
とする飲料水。Drinking water characterized by adding juice squeezed from the underground part of radish to water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2121726A JPH0789892B2 (en) | 1990-05-11 | 1990-05-11 | Drinking water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2121726A JPH0789892B2 (en) | 1990-05-11 | 1990-05-11 | Drinking water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0420273A true JPH0420273A (en) | 1992-01-23 |
| JPH0789892B2 JPH0789892B2 (en) | 1995-10-04 |
Family
ID=14818361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2121726A Expired - Lifetime JPH0789892B2 (en) | 1990-05-11 | 1990-05-11 | Drinking water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0789892B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6243665B1 (en) | 1995-12-27 | 2001-06-05 | Duaxes Corporation | Monitoring and control apparatus incorporating run-time fault detection by boundary scan logic testing |
| KR20010108641A (en) * | 2000-05-30 | 2001-12-08 | 강병근 | Healthy beverage with radish and manufacturing method thereof |
| KR20020037177A (en) * | 2000-11-13 | 2002-05-18 | 김용현 | Honey drink added radish |
| KR100341673B1 (en) * | 2000-03-25 | 2002-06-24 | 박홍기 | Manufacture method distilled water for drinking using turnip |
| JP2018080169A (en) * | 2016-11-18 | 2018-05-24 | 柏園 黄 | Natural vegetable antibacterial agent and manufacturing method therefor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57129391U (en) * | 1981-02-07 | 1982-08-12 | ||
| JPS6128374A (en) * | 1984-07-20 | 1986-02-08 | Shinji Kawae | Vegetable juice |
-
1990
- 1990-05-11 JP JP2121726A patent/JPH0789892B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57129391U (en) * | 1981-02-07 | 1982-08-12 | ||
| JPS6128374A (en) * | 1984-07-20 | 1986-02-08 | Shinji Kawae | Vegetable juice |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6243665B1 (en) | 1995-12-27 | 2001-06-05 | Duaxes Corporation | Monitoring and control apparatus incorporating run-time fault detection by boundary scan logic testing |
| KR100341673B1 (en) * | 2000-03-25 | 2002-06-24 | 박홍기 | Manufacture method distilled water for drinking using turnip |
| KR20010108641A (en) * | 2000-05-30 | 2001-12-08 | 강병근 | Healthy beverage with radish and manufacturing method thereof |
| KR20020037177A (en) * | 2000-11-13 | 2002-05-18 | 김용현 | Honey drink added radish |
| JP2018080169A (en) * | 2016-11-18 | 2018-05-24 | 柏園 黄 | Natural vegetable antibacterial agent and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0789892B2 (en) | 1995-10-04 |
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