JPS6036741B2 - Preparation method for adjusted fine coconut milk - Google Patents
Preparation method for adjusted fine coconut milkInfo
- Publication number
- JPS6036741B2 JPS6036741B2 JP58031504A JP3150483A JPS6036741B2 JP S6036741 B2 JPS6036741 B2 JP S6036741B2 JP 58031504 A JP58031504 A JP 58031504A JP 3150483 A JP3150483 A JP 3150483A JP S6036741 B2 JPS6036741 B2 JP S6036741B2
- Authority
- JP
- Japan
- Prior art keywords
- coconut milk
- manufacturing
- stabilizer
- treatment
- milk
- 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.)
- Expired
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
この発明は調整ファインココナツミルクの製法に関する
ものであり、特に南方において原産されるココナツから
得られた粗ココナツミルクを原料として高級飲料用とし
て商品価値の高い調整ファインココナツミルクを工業的
規模で製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing adjusted fine coconut milk, and in particular, the adjusted fine coconut milk is made from crude coconut milk obtained from coconuts native to the south and has high commercial value as a high-quality beverage. It relates to a method for manufacturing on an industrial scale.
ココナツの白実を細砕圧さくすることによって得られた
絞り汁を冷凍したものは「粗ココナツミルク」として知
られており、調整ミルクの原料として種々秀れた特性を
そなえているにも拘らず、高級飲料分野における利用は
全んどされていないのが現状である。The frozen juice obtained by crushing and compressing the white coconut is known as "crude coconut milk," and although it has various excellent properties as a raw material for modified milk. However, the current situation is that it has not been used at all in the luxury beverage field.
これにはいるいるな原因があるが、その内大きなものと
しては、製造工程中に粒度の大きい沈澱が生じて所謂ミ
ジン現象が発生したり油分が分離するために均一な乳濁
液を得ることができないこと、および粗ココナツミルク
製造工程中空気との接触によって出来た酸化物等の不純
物による揮発性不快臭気を除くことが困難なため高級飲
料に不適であることなどが挙げられる。この発明の目的
は粗ココナツミルクの本釆生する原料特性を充分に活し
ながらもかつ、上記したような工程中の諸問題を除いて
、高級飲料に適した調整ココナツミルクを製造すること
を目的とするものである。即ちこの発明にあっては、粗
ココナツミルク中の不揮発性成分を微細粒子状に分散さ
せるとともに、安定剤や調味料などの助剤を添加し、更
に殺菌、脱臭および安定化を行うものである。There are many reasons for this, but the major ones include the formation of large-grained precipitates during the manufacturing process, which causes the so-called midine phenomenon, and the separation of oil, which makes it difficult to obtain a uniform emulsion. and that it is unsuitable for high-end beverages because it is difficult to remove volatile unpleasant odors caused by impurities such as oxides produced by contact with air during the crude coconut milk manufacturing process. The purpose of this invention is to produce modified coconut milk suitable for high-grade beverages while fully utilizing the raw material characteristics of crude coconut milk and eliminating the problems during the process as described above. This is the purpose. That is, in this invention, the nonvolatile components in crude coconut milk are dispersed into fine particles, and auxiliary agents such as stabilizers and seasonings are added to further sterilize, deodorize, and stabilize the milk. .
以下図面により更に詳細にこの発明の製法について説明
する。The manufacturing method of the present invention will be explained in more detail below with reference to the drawings.
前記したようにこの発明においてはココナツの白実を細
砕圧さくしてカスと分離することにより得られた絞り汁
を冷凍した「粗ココナツミルク」を素材とするものであ
り、製造に当ってはまずこれを解凍してから、６０〜７
０ｑｏの温湯で希釈する。As mentioned above, in this invention, the raw material is "crude coconut milk" which is obtained by freezing the squeezed juice obtained by crushing white coconut and separating it from the dregs. First, unzip this, then 60-7
Dilute with 0qo warm water.
次にこの希釈液を２００〜３００ｋ９／地程度の高圧均
質化処理により微細粒子化して乳濁液を得る。この乳濁
液を更に減圧脱気処理にかけることにより、ガス、空気
および揮発性物質を除去する。以上の工程と並行して安
定剤や調味料を適温の水と混和した状態で助剤にして用
意する。前記の脱気済乳濁液をこの助剤と混合し、混合
液に１４０ｏｏ以上の高温で殺菌脱臭処理を施し、更に
これに無菌均質化処理を施し、適温に冷却することによ
り、水分含有量８５〜９０％の製品が得られる。Next, this diluted solution is subjected to high-pressure homogenization treatment at about 200 to 300 k9/kg to form fine particles to obtain an emulsion. This emulsion is further subjected to vacuum degassing treatment to remove gas, air and volatile substances. In parallel with the above process, stabilizers and seasonings are prepared as auxiliaries by mixing them with water at an appropriate temperature. The above degassed emulsion is mixed with this auxiliary agent, the mixed liquid is sterilized and deodorized at a high temperature of 140 oo or more, and then the water content is reduced by sterile homogenization and cooling to an appropriate temperature. 85-90% product is obtained.
これが調整ファインココナツミルクである。欧剤として
加える安定剤としては、動物もしくは植物質の高蛋白質
物質を用いるのが好ましく、この添加により乳濁液中の
微細粒子が安定化し、その凝集による沈澱、凝固が効果
的に防止される。また粗ココナツミルク中の蛋白質成分
の不足が捕われる。具体的には脱脂粉乳、カゼイン、大
豆蛋白などを主体としたものが用いられる。添加量は粗
ココナツミルクの重量１に対して０．１〜０．４位とす
る。調味料の添加は単なる味付けにとどまらず、乳濁液
中の微細粒子の安定化にも効果がある。This is modified fine coconut milk. As a stabilizer added as a supplement, it is preferable to use a high-protein substance of animal or vegetable origin.The addition of this stabilizes the fine particles in the emulsion and effectively prevents precipitation and coagulation due to their aggregation. . Also, the lack of protein components in crude coconut milk is detected. Specifically, those mainly containing skim milk powder, casein, soybean protein, etc. are used. The amount added is 0.1 to 0.4 per 1 weight of crude coconut milk. Addition of seasonings is effective not only for adding flavor but also for stabilizing fine particles in the emulsion.
具体的には麦芽糖、果糖、ブドウ糖もしくはこれらの混
合物を用いるとよい。添加量は粗ココナツミルクの重量
１に対し０．６〜１．０とする。更にこの発明の製法に
おいて添加される水の総量は、脱気および殺菌脱臭処理
で途中処理されるものを除き、粗ココナツミルクの重量
１に対して６〜９位とする。Specifically, maltose, fructose, glucose, or a mixture thereof may be used. The amount added is 0.6 to 1.0 per 1 weight of crude coconut milk. Furthermore, the total amount of water added in the production method of the present invention is 6 to 9 places per 1 weight of crude coconut milk, excluding water that is processed during deaeration and sterilization and deodorization treatments.
実施例 １
冷凍した粗ココナツミルク４００夕を原料とし、これに
前記した順序で高蛋白安定剤１６０夕、糖類からなる調
味料１８０夕および水３２６０夕を加えて前記の諸処理
を施し、約４．０００夕の調整ファインココナツミルク
を得た。Example 1 400 g of frozen crude coconut milk was used as a raw material, and 160 g of a high protein stabilizer, 180 g of a seasoning made of sugar, and 3260 g of water were added to it in the above-mentioned order, and the various treatments described above were carried out to give a product of about 40 g. .000 of adjusted fine coconut milk was obtained.
製品を分析したところ、次のような組成であることが確
認された。実施例 ２
冷凍した粕ココナツミルク４００夕を原料とし、これに
実施例１と同機の手法により高蛋白質安定剤１２０夕、
糠類からなる調味料２２５夕および水３．２５５夕を加
えて、約４．０００夕の調整ファインココナツミルクを
得た。When the product was analyzed, it was confirmed that it had the following composition. Example 2 Using 400 g of frozen coconut milk as a raw material, 120 g of a high protein stabilizer was added to it using the same method as in Example 1.
Approximately 4,000 yen of adjusted fine coconut milk was obtained by adding 225 yen of seasoning made of bran and 3,255 yen of water.
製品の組成は次の通りであった。実施例 ３
冷凍した櫨ココナツミルク４００夕を原料とし、これに
実施例１と同様の手法により高蛋白質安定剤６０夕、糖
質からなる調味料２８５夕および水３．２５５夕を加え
て、約４．０００夕の調整ファインココナツミルクを得
た。The composition of the product was as follows. Example 3 Using 400 g of frozen coconut milk as a raw material, 60 g of a high protein stabilizer, 285 g of a seasoning made of carbohydrates and 3.25 g of water were added in the same manner as in Example 1. 4.000 hours of adjusted fine coconut milk was obtained.
製品の組成は次の通りであった。以上から明らかにされ
たこの発明の製法は次のような利点を有するものである
。‘ｉ｝ ミジン現象の発生が完全に防止されるので、
分散状態が非常に均質な製品が得られる。The composition of the product was as follows. The manufacturing method of the present invention clarified from the above has the following advantages. 'i} Since the occurrence of the mijin phenomenon is completely prevented,
A product with a very homogeneous dispersion is obtained.
｛ｉｉ’ ココナツに特有の繊維素が微細化されるので
、油分と固形分質が非常に安定に乳化する。{ii' Since the cellulose unique to coconuts is finely divided, oil and solid matter are emulsified very stably.
‘ｉｉ可 特殊安定剤と調味料の添加により浮遊物質が
安定化されるとともに、飲料としての味覚も向上する。
肋 高蛋白質系安定剤を調整することにより、植物系果
実の成分と牛乳、母乳の成分を巧みに活し、栄養的に均
合いのとれた飲料を製造できる。'ii Possible The addition of special stabilizers and seasonings stabilizes suspended solids and improves the taste of the beverage.
By adjusting the high-protein stabilizer, it is possible to skillfully utilize the ingredients of plant-based fruits, milk, and breast milk to produce a nutritionally balanced drink.
Ｍ 高温殺菌処理にも拘らず素材であるココナツ果実の
味覚および芳香が残るので、非常に商品価値の高い製品
が得られる。M The taste and aroma of coconut fruit, which is the raw material, remains despite the high-temperature sterilization process, so a product with extremely high commercial value can be obtained.
添付の図面はこの発明の製法における主要な処理を示す
フローチャートである。The attached drawing is a flowchart showing the main processes in the manufacturing method of the present invention.
Claims (1)
して得た乳濁液に減圧脱気処理を施してガス、空気およ
び揮発性物質を除去し、 これに安定剤と調味料との混
和液を加え、得られた混合物に更に殺菌脱臭処理と無菌
均質化処理を施す ことを特徴とする調整フアインココ
ナツミルクの製法。 ２ 前記の高圧均質化処理を２００〜３００ｋｇ／ｃｍ
＾２の圧力条件下で行う ことを特徴とする特許請求の
範囲第１項記載の製法。 ３ 安定剤として動物もしくは植物質の高蛋白物質を用
いることを特徴とする特許請求の範囲第１項記載の製法
。 ４ 調味料として糖を主体に用いる ことを特徴とする特許請求の範囲第１項記載の製法。[Claims] 1. An emulsion obtained by high-pressure homogenization of crude coconut milk diluted with warm water is subjected to vacuum degassing treatment to remove gas, air, and volatile substances, and a stabilizer and a stabilizer are added to the emulsion. A method for producing modified fine coconut milk, which comprises adding a mixture with a seasoning, and further subjecting the resulting mixture to sterilization and deodorization treatment and aseptic homogenization treatment. 2 The above-mentioned high pressure homogenization treatment was carried out at 200 to 300 kg/cm.
The manufacturing method according to claim 1, characterized in that the manufacturing method is carried out under the pressure conditions of ^2. 3. The production method according to claim 1, characterized in that a high protein substance of animal or vegetable origin is used as the stabilizer. 4. The manufacturing method according to claim 1, characterized in that sugar is mainly used as a seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58031504A JPS6036741B2 (en) | 1983-02-25 | 1983-02-25 | Preparation method for adjusted fine coconut milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58031504A JPS6036741B2 (en) | 1983-02-25 | 1983-02-25 | Preparation method for adjusted fine coconut milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59156245A JPS59156245A (en) | 1984-09-05 |
| JPS6036741B2 true JPS6036741B2 (en) | 1985-08-22 |
Family
ID=12333051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58031504A Expired JPS6036741B2 (en) | 1983-02-25 | 1983-02-25 | Preparation method for adjusted fine coconut milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6036741B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3839746B2 (en) * | 2002-05-08 | 2006-11-01 | 三栄源エフ・エフ・アイ株式会社 | Food and drink containing coconut milk and method for producing the same |
| CN111713559A (en) * | 2020-06-15 | 2020-09-29 | 浙江省柑桔研究所 | Coconut juice beverage with suspended red bean particles and preparation method thereof |
-
1983
- 1983-02-25 JP JP58031504A patent/JPS6036741B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59156245A (en) | 1984-09-05 |
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