JPH06169736A - Production of strawberry juice - Google Patents
Production of strawberry juiceInfo
- Publication number
- JPH06169736A JPH06169736A JP4349764A JP34976492A JPH06169736A JP H06169736 A JPH06169736 A JP H06169736A JP 4349764 A JP4349764 A JP 4349764A JP 34976492 A JP34976492 A JP 34976492A JP H06169736 A JPH06169736 A JP H06169736A
- Authority
- JP
- Japan
- Prior art keywords
- juice
- pressure
- strawberry juice
- strawberry
- color
- 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
- 235000013948 strawberry juice Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 241000220223 Fragaria Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 244000005700 microbiome Species 0.000 description 8
- 235000021012 strawberries Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000009931 pascalization Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はイチゴジュースの製造方
法に関する。TECHNICAL FIELD The present invention relates to a method for producing strawberry juice.
【０００２】[0002]
【従来の技術】イチゴはビタミンＣやアスパラギン等の
アミノ酸を豊富に含み、美味で比較的に安価な果物であ
るが、ジュースとしてはオレンジジュース等と比べてそ
の販売量は非常に少く、ホテルや喫茶店で高級ジュース
として提供されている。現在商業的に提供されるイチゴ
ジュースは、イチゴの収穫時期にイチゴを収穫し搾汁し
たジュースを冷凍保管しておき、注文があった時に２号
缶にホットパックした後静置冷却したものである。2. Description of the Related Art Strawberries are a delicious and relatively inexpensive fruit that is rich in amino acids such as vitamin C and asparagine, but the sales amount of juice is much smaller than that of orange juice. It is offered as high-quality juice at a coffee shop. The strawberry juice currently offered commercially is the juice that is harvested and squeezed from the strawberries at the time of strawberry harvest, frozen, and then hot-packed in a No. 2 can when ordered, and then allowed to stand and cool. is there.
【０００３】[0003]
【発明が解決しようとする課題】イチゴの主要色素であ
るアントシアニンは常温でも色調の変化が激しく赤色の
退色が速いが、温度の高い場合はさらにすみやかに変色
する。Anthocyanins, which are the main pigments of strawberries, undergo a drastic change in color tone even at room temperature, and the fading of red color is rapid, but they discolor more quickly when the temperature is high.
【０００４】イチゴジュースをホットパックにより２号
缶に充填し冷却する従来の製法では、ジュースを缶にホ
ットパックしてから冷却するまでの間にかなりの時間が
かかるためその間の変色が激しく、でき上ったイチゴジ
ュースは暗褐色を呈し、その上フレーバーも著るしく劣
化している。そこで品質の改善されたイチゴジュースが
望まれていた。In the conventional manufacturing method in which strawberry juice is hot-packed into No. 2 can and cooled, a considerable amount of time is required between the hot-packing of juice into the can and the cooling, so that the discoloration during that time is severe and the juice can be formed. The strawberry juice that came up had a dark brown color, and the flavor was significantly deteriorated. Therefore, strawberry juice with improved quality has been desired.
【０００５】本発明は、上記従来のイチゴジュースの製
造方法の問題点にかんがみなされたものであって、色と
風味に優れたイチゴジュースを商業的に製造する方法を
提供しようとするものである。The present invention has been made in view of the problems of the above-mentioned conventional method for producing strawberry juice, and it is an object of the present invention to provide a method for commercially producing strawberry juice excellent in color and flavor. .
【０００６】[0006]
【課題を解決するための手段】上記目的を達成するた
め、本発明者らは、研究と実験を重ねた結果、原料イチ
ゴジュースを変形可能な容器に充填密封して水性加圧媒
体中で高圧処理すると、加熱殺菌と同様に充分な殺菌効
果を収めることができるとともに、イチゴジュースの色
とフレーバーの劣化はほとんど生じないことを見出し、
本発明に到達した。In order to achieve the above object, the inventors of the present invention have conducted research and experiment and as a result, filled the raw material strawberry juice in a deformable container and sealed it to obtain a high pressure in an aqueous pressurized medium. When treated, it is possible to contain a sufficient sterilizing effect as well as heat sterilization, and it is found that the color and flavor of strawberry juice are hardly deteriorated,
The present invention has been reached.
【０００７】すなわち、上記目的を達成する本発明のイ
チゴジュースの製造方法は、原料イチゴを搾汁して得た
ジュースを変形可能な容器に充填密封した後水性加圧媒
体中において高圧処理することを特徴とするものであ
る。That is, in the method for producing strawberry juice of the present invention which achieves the above object, the juice obtained by squeezing the raw strawberry is filled in a deformable container, sealed and then subjected to high pressure treatment in an aqueous pressurized medium. It is characterized by.
【０００８】近年、食品を数千気圧もの超高圧化で保持
するとタン白質の変性や微生物の失活、死滅を招来でき
るという知見にもとずき、高圧処理を食品の加工、調
理、保存等に利用する種々の試みがなされている。In recent years, based on the knowledge that protein can be denatured and microorganisms can be deactivated and killed by keeping food at an ultrahigh pressure of several thousand atmospheres, high-pressure treatment can be used for food processing, cooking, storage, etc. Various attempts have been made to utilize the above.
【０００９】しかしながら、食品の加工、調理、保存に
は現在でも加熱処理が広く使用されており、加熱処理に
かえて高圧処理を採用することにより商業的に流通可能
な食品を製造することに成功した例はきわめて少い。こ
れは、高圧処理による殺菌と高圧処理に付される食品の
色、フレーバー、味、テクスチュア等の維持とを同時に
達成することは、すべての食品について常に可能なわけ
ではなく、このような高圧処理が成功する食品は現実に
はむしろ数少いのが現状である、という事情によるもの
である。However, heat treatment is still widely used for processing, cooking, and preserving foods, and by adopting high-pressure treatment instead of heat treatment, it is possible to produce a commercially distributable food. There are very few examples. It is not always possible for all foods to simultaneously achieve sterilization by high-pressure treatment and the maintenance of the color, flavor, taste, texture, etc. of foods subjected to high-pressure treatment, and such high-pressure treatment is not always possible. This is because the number of foods that can succeed is actually very small.
【００１０】本発明者らはイチゴジュースが高圧処理を
有効に利用できる数少い食品の一つであることを実験を
重ねた結果発見したものである。すなわち、高圧処理に
より加熱にかわる殺菌効果が得られることは実験前にあ
る程度予測することができたが、イチゴの色とフレーバ
ーがどの程度維持できるかということは実験前には予測
することはできなかった。実験の結果、充分な殺菌が行
われるまで超高圧による加圧を行ったにもかかわらずイ
チゴの変色、フレーバーの劣化はほとんど生じないこと
が判明したのである。The inventors of the present invention discovered as a result of repeated experiments that strawberry juice is one of the few foods that can effectively utilize high-pressure treatment. That is, it was possible to predict to some extent that the high-pressure treatment had a bactericidal effect instead of heating, but it was not possible to predict how much the color and flavor of strawberries could be maintained before the experiment. There wasn't. As a result of the experiment, it was found that the strawberries were not discolored and the flavor was hardly deteriorated even though the pressure was applied by ultrahigh pressure until sufficient sterilization was performed.
【００１１】本発明の方法に使用する原料イチゴジュー
スに好適なイチゴの品種はジャム用や生食用と異り、ペ
クチン含量が少く、果肉部まで赤味の強いダナー、幸玉
種等である。Strawberry varieties suitable for the raw strawberry juice used in the method of the present invention are different from those used for jams and raw foods, such as Danner, which has a small pectin content and has a strong reddish flesh even in the flesh, etc.
【００１２】収穫したイチゴを洗浄、選別した後生鮮の
まゝ、あるいは冷凍貯蔵後に圧搾搾汁することにより原
料イチゴジュースを得る。搾汁は公知の常温搾汁法によ
って行うことができる。The raw strawberry juice is obtained by washing and selecting the harvested strawberries and then squeezing them after fresh storage or frozen storage. The squeezing can be performed by a known normal temperature squeezing method.
【００１３】原料イチゴジュースは４００ＭＰａ以上の
静水圧に耐えられるとともに変形が可能であり、かつシ
ール強度に優れた容器（たとえばプラスチックパウチ）
に充填し密封した後水性加圧媒体（たとえば水、アルコ
ール等）中で常温で加圧する。微生物は３００ＭＰａで
２０分、４００ＭＰａで５分で死滅することが判明し
た。したがって本発明の方法で使用する加圧力は３００
ＭＰａで２０分またはこれと等価の加圧力である。また
商業的無菌状態を達成するには４００ＭＰａ、１０分の
加圧で充分である。The raw strawberry juice is a container (for example, a plastic pouch) that can withstand a hydrostatic pressure of 400 MPa or more, is deformable, and has excellent seal strength.
After filling and sealing, the mixture is pressurized at room temperature in an aqueous pressurized medium (for example, water, alcohol, etc.). It was found that the microorganisms die at 300 MPa for 20 minutes and 400 MPa for 5 minutes. Therefore, the pressing force used in the method of the present invention is 300
The pressure is 20 minutes at MPa or a pressure equivalent thereto. A pressure of 400 MPa for 10 minutes is sufficient to achieve commercial sterility.
【００１４】従来の２号缶に原料ジュースをホットパッ
クし冷却する方法では冷却に相当時間かかり結果的に品
質の劣化をもたらすが、加圧処理によれば圧力の伝達は
瞬時に行われ、この利点は容器が大きくなればなるほど
大きくなる。したがって比較的大きな容量の容器に原料
ジュースを充填して高圧処理し、でき上った製品をチル
ド流通で販売すれば良い品質のイチゴジュースを効率的
に供給することができる。In the conventional method in which the raw juice is hot-packed in the No. 2 can and cooled, it takes a considerable amount of time for cooling, resulting in deterioration of quality. However, the pressure treatment causes the pressure to be transmitted instantaneously. The advantage increases with the size of the container. Therefore, it is possible to efficiently supply strawberry juice of good quality by filling the raw material juice into a container having a relatively large capacity, subjecting it to high pressure treatment, and selling the finished product through chilled distribution.
【００１５】本発明の方法により高圧処理したイチゴジ
ュースは製造直後において色、フレーバーとも原料ジュ
ースと差がなく、またこの製品を冷蔵保存しておけば１
ヵ月後でも色、フレーバーとも製造直後のものとほとん
ど差が生じないことが判った。The strawberry juice subjected to high-pressure treatment by the method of the present invention has no difference in color and flavor from the raw juice immediately after production, and if this product is refrigerated and stored, 1
It was found that even after a month, there was almost no difference in color and flavor from those immediately after production.
【００１６】[0016]
【実施例】ダナー種を主とする２〜３品種のイチゴを搾
汁し、数日間冷凍保存しておいた果汁を原料イチゴジュ
ースとして使用した。[Examples] Two or three varieties of strawberries, mainly Danner seeds, were squeezed and the fruit juice that had been frozen and stored for several days was used as the raw strawberry juice.
【００１７】高圧処理装置としては三菱重工業（株）製
の高圧処理機ＭＦＰ−７０００を使用した。ＲＰ−Ｆの
スタンディングパウチ（２００ｍｌ）中に解凍した原料
ジュースを充填し、空隙部がないようにヒートシール
し、このパウチを高圧処理装置の加圧媒体（水）中にセ
ットした。加圧媒体の温度を２０℃に設定し、加圧力１
００ＭＰａ、２００ＭＰａ、３００ＭＰａ、４００ＭＰ
ａでそれぞれ５分、１０分、２０分間加圧することに殺
菌を行った。加圧媒体の温度は昇圧時には３０℃に上昇
し、降圧時には１４℃に下降した。As the high-pressure processing device, a high-pressure processing device MFP-7000 manufactured by Mitsubishi Heavy Industries, Ltd. was used. The RP-F standing pouch (200 ml) was filled with the thawed raw material juice, heat-sealed so that there were no voids, and this pouch was set in the pressurized medium (water) of the high-pressure processing apparatus. Set the temperature of the pressurizing medium to 20 ° C and apply pressure 1
00MPa, 200MPa, 300MPa, 400MP
Sterilization was performed by pressurizing with a for 5 minutes, 10 minutes, and 20 minutes, respectively. The temperature of the pressurizing medium increased to 30 ° C. when increasing the pressure, and decreased to 14 ° C. when decreasing the pressure.
【００１８】上記高圧処理を完了した直後のイチゴジュ
ースの色とフレーバーを原料イチゴジュースおよび従来
の方法により製造した缶詰イチゴジュース（２号缶）と
比較した。また高圧処理を完了したイチゴジュースを室
温および冷蔵室においてそれぞれ保管し１ヵ月後に開封
して色とフレーバーの変化を調べた。色の評価は日本電
色工業（株）製色差計Ｚ−Σ９０を使用して測定し、ま
たｐＨは堀場製作所製ガラス電極ｐＨメーターＦ−７Ａ
Ｄにより、ブリックスはアタゴ手持屈折型糖度計Ｎ３に
より、フレーバーは１０名のパネルで冷凍保管の原料イ
チゴジュースと比較して２段階評価を行うことにより、
それぞれ評価を行った。これらの評価の結果を表１に示
す。The color and flavor of strawberry juice immediately after completion of the above high-pressure treatment were compared with raw strawberry juice and canned strawberry juice (No. 2 can) produced by a conventional method. The strawberry juice that had been subjected to high-pressure treatment was stored at room temperature and in a refrigerating room, and after 1 month, it was opened and examined for changes in color and flavor. Color evaluation was carried out using a color difference meter Z-Σ90 manufactured by Nippon Denshoku Industries Co., Ltd., and pH was a glass electrode pH meter F-7A manufactured by Horiba Ltd.
According to D, Brix was evaluated by ATAGO hand-held refractometer N3, and flavor was evaluated by a two-stage evaluation by a panel of 10 people in comparison with raw strawberry juice stored in a frozen state.
Each was evaluated. The results of these evaluations are shown in Table 1.
【００１９】[0019]
【表１】 [Table 1]
【００２０】表１から明らかなように、高圧処理したイ
チゴジュースは色、フレーバーとも原料イチゴジュース
と差がなく高い品質を充分に維持していた。それに比べ
て従来の方法による缶詰イチゴジュースは暗褐色化し、
フレーバーも劣化していた。As is clear from Table 1, the high-pressure-treated strawberry juice had no difference in color and flavor from the raw strawberry juice, and maintained high quality. Compared to that, canned strawberry juice by the conventional method turned dark brown,
The flavor was also deteriorated.
【００２１】また高圧処理したイチゴジュースの冷蔵保
存区は色、フレーバーとも製造直後のものとほとんど差
がなかった（色差０．５）のに対し、室温保存区は大幅
に劣化していた。The chilled storage area of the strawberry juice subjected to high-pressure treatment showed almost no difference in color and flavor from those immediately after production (color difference 0.5), whereas the room temperature storage area was significantly deteriorated.
【００２２】また高圧処理における圧力および処理時間
のジュース中の微生物数への影響を調べた結果を図１に
示す。図１において、３００ＭＰａ２０分、４００ＭＰ
ａ５分、１０分、２０分は対数０（微生物数１コ）に表
示しているが実際の数は０である。FIG. 1 shows the results of examining the influence of the pressure and the treatment time in the high-pressure treatment on the number of microorganisms in the juice. 1, 300MPa for 20 minutes, 400MP
a5 minutes, 10 minutes, and 20 minutes are displayed as logarithm 0 (the number of microorganisms is 1), but the actual number is 0.
【００２３】図１に示すとおり、圧力と処理時間が増加
するにつれて微生物数が減少していることが判った。初
期微生物数は１０5 のオーダーであるが、０にするため
に３００ＭＰａで２０分、４００ＭＰａで５分を要し
た。これから４００ＭＰａ、１０分の加圧により充分商
業的無菌は達成することができることが判る。As shown in FIG. 1, it was found that the number of microorganisms decreased as the pressure and the treatment time increased. The initial number of microorganisms is on the order of 10 5 , but it took 20 minutes at 300 MPa and 5 minutes at 400 MPa to reach 0. It can be seen from this that sufficient commercial sterilization can be achieved by pressurizing at 400 MPa for 10 minutes.
【００２４】高い圧力で生存していた微生物は酵母が多
く、２００ＭＰａまではカビもみられたがそれ以上の圧
力では死滅していた。カビは酵母よりも低い圧力で死滅
すると考えられる。Many of the microorganisms that survived at high pressure were yeasts, and molds were seen up to 200 MPa, but they were killed at higher pressures. Molds are believed to die at lower pressure than yeast.
【００２５】[0025]
【発明の効果】以上述べたように、本発明の方法によれ
ば、原料イチゴを搾汁して得た原料ジュースを変形可能
な容器に充填密封した後水性加圧媒体中において高圧処
理することにより、原料ジュースと比べて色とフレーバ
ーの劣化がほとんど生じない高品質のイチゴジュースを
得ることができる。As described above, according to the method of the present invention, the raw material juice obtained by squeezing the raw strawberry is filled and sealed in the deformable container and then subjected to high pressure treatment in the aqueous pressurized medium. As a result, it is possible to obtain high-quality strawberry juice in which color and flavor are hardly deteriorated as compared with the raw juice.
【図１】高圧処理がイチゴジュース中の微生物に与える
影響を示すグラフである。FIG. 1 is a graph showing the effect of high-pressure treatment on microorganisms in strawberry juice.
Claims (1)
を変形可能な容器に充填密封した後水性加圧媒体中にお
いて高圧処理することを特徴とするイチゴジュースの製
造方法。1. A method for producing strawberry juice, which comprises filling raw material juice obtained by squeezing raw strawberry into a deformable container, sealing the raw material juice, and then performing high-pressure treatment in an aqueous pressurized medium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4349764A JP2605567B2 (en) | 1992-12-02 | 1992-12-02 | Strawberry juice production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4349764A JP2605567B2 (en) | 1992-12-02 | 1992-12-02 | Strawberry juice production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06169736A true JPH06169736A (en) | 1994-06-21 |
| JP2605567B2 JP2605567B2 (en) | 1997-04-30 |
Family
ID=18405954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4349764A Expired - Lifetime JP2605567B2 (en) | 1992-12-02 | 1992-12-02 | Strawberry juice production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2605567B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH119242A (en) * | 1997-06-25 | 1999-01-19 | Kagome Co Ltd | Production of liquid food |
| US7037539B2 (en) * | 2003-07-03 | 2006-05-02 | California Giant, Inc. | Nutritious strawberry fruit juice drink and method of making the same |
| JP2021052593A (en) * | 2019-09-26 | 2021-04-08 | 彰一 田島 | Freshly squeezed juice and method for producing the same |
-
1992
- 1992-12-02 JP JP4349764A patent/JP2605567B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH119242A (en) * | 1997-06-25 | 1999-01-19 | Kagome Co Ltd | Production of liquid food |
| US7037539B2 (en) * | 2003-07-03 | 2006-05-02 | California Giant, Inc. | Nutritious strawberry fruit juice drink and method of making the same |
| JP2021052593A (en) * | 2019-09-26 | 2021-04-08 | 彰一 田島 | Freshly squeezed juice and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2605567B2 (en) | 1997-04-30 |
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