JPH09275949A - Production of sweet potato juice - Google Patents

Production of sweet potato juice

Info

Publication number
JPH09275949A
JPH09275949A JP8120973A JP12097396A JPH09275949A JP H09275949 A JPH09275949 A JP H09275949A JP 8120973 A JP8120973 A JP 8120973A JP 12097396 A JP12097396 A JP 12097396A JP H09275949 A JPH09275949 A JP H09275949A
Authority
JP
Japan
Prior art keywords
sweet potato
content
carotene
potato juice
juice
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
Application number
JP8120973A
Other languages
Japanese (ja)
Other versions
JP3413325B2 (en
Inventor
Tetsuya Fukaya
Yoshiya Furuta
Katsutoshi Hosoi
Hideki Sakamoto
義也 古田
秀樹 坂本
哲也 深谷
克敏 細井
Original Assignee
Kagome Co Ltd
カゴメ株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kagome Co Ltd, カゴメ株式会社 filed Critical Kagome Co Ltd
Priority to JP12097396A priority Critical patent/JP3413325B2/en
Publication of JPH09275949A publication Critical patent/JPH09275949A/en
Application granted granted Critical
Publication of JP3413325B2 publication Critical patent/JP3413325B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

PROBLEM TO BE SOLVED: To obtain a sweet potato juice having high sugar content and good for health, etc., in high yield by heating a sweet potato having high carotene content under a specific condition to attain a prescribed maltose content and squeezing the heat-treated sweet potato. SOLUTION: A sweet potato having high carotene content and containing >=1mg% of β-carotene is heat-treated under a condition to essentially deactivate a polyphenol oxidase existing in the potato and activate amylase to attain a maltose content of 1-10wt.%, preferably 3-8wt.% and the treated potato is squeezed with a screw press or a twin screw rotary extruder to obtain the objective sweet potato juice.

Description

【発明の詳細な説明】Detailed Description of the Invention
【0001】[0001]
【発明の属する技術分野】本発明は甘藷ジュースの製造
方法、更に詳しくはカロチン含量及び糖度が高い飲用に
好適な甘藷ジュースを歩留まり良く製造できる甘藷ジュ
ースの製造方法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sweet potato juice, and more particularly to a method for producing sweet potato juice which has a high carotene content and a high sugar content and is suitable for drinking and can be produced with a good yield.
【0002】[0002]
【従来の技術】従来、甘藷ジュースの製造方法として、
甘藷を剥皮し、加熱処理した後、切断して、ジューサー
で搾汁する方法が提案されている(名古屋女子大学紀要
41巻,93〜100頁,1995年)。最近、高カロ
チン含量の甘藷が種々提供されており、上記の従来法で
も、これら高カロチン含量の甘藷が検討されている。と
ころが、上記の従来法には、原料として高カロチン含量
の甘藷を用いても、得られる甘藷ジュースのカロチン含
量及び糖度が低く、これを飲用に供するためには甘味料
を加えて調製する必要があり、とりわけ歩留まりが悪い
という欠点がある。
2. Description of the Related Art Conventionally, as a method for producing sweet potato juice,
A method has been proposed in which sweet potatoes are peeled, heat-treated, cut, and squeezed with a juicer (Journal of Nagoya Women's University Vol. 41, pp. 93-100, 1995). Recently, various sweet potatoes having a high carotene content have been provided, and the sweet potatoes having a high carotene content have also been investigated in the above conventional methods. However, in the above conventional method, even if a sweet potato having a high carotene content is used as a raw material, the carotene content and sugar content of the resulting sweet potato juice are low, and it is necessary to add a sweetener to prepare it for drinking. However, there is a drawback that the yield is particularly low.
【0003】[0003]
【発明が解決しようとする課題】本発明が解決しようと
する課題は、従来法では、原料として高カロチン含量の
甘藷を用いても、得られる甘藷ジュースのカロチン含量
及び糖度が低く、そのままでは飲用に不適であり、とり
わけ歩留まりが悪い点である。
The problem to be solved by the present invention is that, in the conventional method, even if sweet potato having a high carotene content is used as a raw material, the caroten content and sugar content of the resulting sweet potato juice are low, and it can be drunk as it is. It is not suitable for, and the yield is particularly bad.
【0004】[0004]
【課題を解決するための手段】しかして本発明者らは、
上記の課題を解決するべく研究した結果、高カロチン含
量の甘藷に特定の加熱処理及び搾汁を組み合わせて施す
と、カロチン含量及び糖度が高い、そのままで飲用に好
適な甘藷ジュースを歩留まり良く製造できることを見出
した。
Means for Solving the Problems Thus, the present inventors have
As a result of research to solve the above problems, when combined with a specific heat treatment and squeezing of sweet potato with a high carotene content, the carotene content and sugar content are high, and a sweet potato juice suitable for drinking as it is can be produced with good yield. Found.
【0005】すなわち本発明は、高カロチン含量の甘藷
を、これに含まれるポリフェノールオキシダーゼを実質
的に失活するが、アミラーゼを活性化する条件下で、そ
のマルトース含量が1〜10重量%となるように加熱処
理した後、圧搾方式で搾汁することを特徴とする甘藷ジ
ュースの製造方法に係る。
That is, according to the present invention, sweet potato having a high carotene content substantially inactivates the polyphenol oxidase contained therein, but the maltose content becomes 1 to 10% by weight under the condition of activating amylase. Thus, the present invention relates to a method for producing sweet potato juice, which comprises squeezing by a pressing method after heat treatment.
【0006】本発明において、原料として用いる甘藷は
高カロチン含量の甘藷である。なかでもβ−カロチンを
1mg%以上含有するものが好ましく、かかる高カロチン
含量の甘藷としては、通称ベニハヤト、ヘルシーレッ
ド、ひがしやま、更には九州120号等がある。
In the present invention, the sweet potato used as a raw material is a sweet potato having a high carotene content. Above all, those containing 1 mg% or more of β-carotene are preferable, and sweet potatoes having such a high carotene content include so-called Benihayato, Healthy Red, Higashiyama, and Kyushu No. 120.
【0007】本発明では、上記のような高カロチン含量
の甘藷を加熱処理する。加熱処理は、甘藷中に含まれる
ポリフェノールオキシダーゼを実質的に失活するが、ア
ミラーゼを活性化する条件下で、そのマルトース含量が
1〜10重量%、好ましくは3〜8重量%となるように
行なう。ポリフェノールオキシダーゼはアミラーゼより
も失活温度が低く、その殆どが甘藷の表層部に集中して
いるので、加熱処理の温度及び時間を選定することによ
り、ポリフェノールオキシダーゼを実質的に失活する一
方で、アミラーゼを活性化することができる。ポリフェ
ノールオキシダーゼを失活することにより良好な色調の
甘藷ジュースを製造でき、またアミラーゼを活性化する
ことにより澱粉の糖化を促して糖度が高い甘藷ジュース
を製造できる。
In the present invention, the sweet potato having a high carotene content as described above is heat-treated. The heat treatment substantially inactivates polyphenol oxidase contained in the sweet potato, but under the conditions for activating amylase, the maltose content is 1 to 10% by weight, preferably 3 to 8% by weight. Do. Polyphenol oxidase has a lower inactivation temperature than amylase, and most of it is concentrated in the surface layer of sweet potato, so by selecting the temperature and time of heat treatment, polyphenol oxidase is substantially inactivated, Amylase can be activated. By inactivating polyphenol oxidase, sweet potato juice having a good color can be produced, and by activating amylase, saccharification of starch can be promoted to produce sweet potato juice having a high sugar content.
【0008】本発明では、上記のように、高カロチン含
量の甘藷を、これに含まれるポリフェノールオキシダー
ゼを実質的に失活するが、アミラーゼを活性化する条件
下で、そのマルトース含量が1〜10重量%、好ましく
は3〜8重量%となるように加熱処理する。ポリフェノ
ールオキシダーゼを実質的に失活し、その一方でアミラ
ーゼを活性化する条件下であっても、アミラーゼの作用
で澱粉の糖化により生成するマルトース含量が1重量%
未満となるような加熱処理では、糖度が低い甘藷ジュー
スしか製造できず、このような甘藷ジュースはこれを飲
用に供するために甘味料を加えて調製する必要がある。
逆にマルトース含量が10重量%超となるような加熱処
理では、澱粉が膨潤するためと推察されるが、搾汁が難
しくなって、歩留まりが悪くなる。加熱処理それ自体
は、甘藷を熱水中に浸漬する方法、甘藷に水蒸気を噴霧
する方法等、公知の方法を適用できるが、合目的的には
甘藷を80℃〜100℃未満の熱水中に5〜20分間浸
漬する方法が好ましい。
According to the present invention, as described above, sweet potato having a high carotene content substantially inactivates the polyphenol oxidase contained therein, but the maltose content thereof is 1 to 10 under the condition of activating amylase. The heat treatment is performed so that the weight percentage is preferably 3 to 8 wt%. Even under the condition of substantially inactivating polyphenol oxidase and activating amylase, the maltose content produced by saccharification of starch by the action of amylase is 1% by weight.
If the heat treatment is carried out at a lower level, only sweet potato juice having a low sugar content can be produced, and such a sweet potato juice needs to be prepared by adding a sweetener in order to use it.
On the contrary, it is speculated that the starch swells in the heat treatment in which the maltose content exceeds 10% by weight, but the squeezing is difficult and the yield is poor. As the heat treatment itself, known methods such as a method of immersing sweet potato in hot water and a method of spraying sweet potato with steam can be applied, but purposely, the sweet potato is heated to 80 ° C to less than 100 ° C in hot water. It is preferable to immerse in 5 to 20 minutes.
【0009】本発明では、かくして加熱処理した甘藷を
圧搾方式で搾汁する。搾汁機には、パルパー、ギナー、
デカンター等の遠心分離方式のものと、フィルタープレ
ス、スクリュープレス、二軸回転型エクストルーダー等
の圧搾方式のものとがあるが、本発明では後者の圧搾方
式の搾汁機で搾汁する。なかでも、スクリュープレス又
は二軸回転型エクストルーダーで搾汁するのが好まし
い。カロチン含量が高い甘藷ジュースを歩留まり良く製
造できるからである。遠心分離方式の搾汁機で搾汁する
と、得られる甘藷ジュースのカロチン含量が低く、歩留
まりも悪い。
In the present invention, the sweet potato thus heat-treated is squeezed by a pressing method. There are pulper, ginner,
There are centrifugal type such as decanter and squeezing type such as filter press, screw press, twin-screw type extruder, etc. In the present invention, juice is squeezed by the latter squeezing type squeezing machine. Among them, it is preferable to squeeze the juice with a screw press or a twin-screw type extruder. This is because the sweet potato juice having a high carotene content can be produced with good yield. When squeezed with a centrifugal squeezing machine, the sweet potato juice obtained has a low carotene content and a poor yield.
【0010】以上、本発明について説明したが、本発明
でも、加熱処理の前又は後の段階で、甘藷を剥皮するの
が好ましい。より色調の良好な苦味の少ない甘藷ジュー
スを製造できるからである。剥皮方法には、機械的剥皮
方法、化学的剥皮方法、これらを組み合わせた剥皮方法
等、公知の剥皮方法を適用できるが、合目的的には加熱
を伴わない機械的剥皮方法、例えばピーラーで剥皮する
方法が好ましい。また搾汁の前の段階で、加熱処理した
甘藷を破砕又は切断するのが好ましい。搾汁を円滑に行
なって搾汁率をより高くするためである。
Although the present invention has been described above, in the present invention, it is preferable to peel the sweet potatoes at a stage before or after the heat treatment. This is because sweet potato juice having a better color tone and less bitterness can be produced. As a peeling method, a known peeling method such as a mechanical peeling method, a chemical peeling method, a peeling method combining these methods, etc. can be applied, but purposely a mechanical peeling method without heating, for example, peeling with a peeler. Is preferred. In addition, it is preferable to crush or cut the heat-treated sweet potato at a stage before squeezing. This is for smoothing the squeezing and increasing the squeezing rate.
【0011】[0011]
【発明の実施の形態】本発明の実施形態としては、下記
の1)〜3)が好適例として挙げられる。 1)β−カロチンを3.7mg%含有する通称ヘルシーレ
ッドを90℃の熱水中に10分間浸漬し、ポリフェノー
ルオキシダーゼを実質的に失活する一方でアミラーゼを
活性化して、マルトースを5重量%含有する加熱処理物
を得る。この加熱処理物をピーラーで剥皮し、ミクログ
レーダーで破砕した後、スクリュープレスで圧搾搾汁し
て、甘藷ジュースを製造する。
BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention include the following 1) to 3). 1) A so-called healthy red containing 3.7 mg% of β-carotene is immersed in hot water at 90 ° C. for 10 minutes to activate polyamylase while substantially inactivating polyphenol oxidase, thereby reducing maltose to 5% by weight. A heat-treated product is obtained. The heat-treated product is peeled with a peeler, crushed with a micro grader, and squeezed with a screw press to produce sweet potato juice.
【0012】2)β−カロチンを10.2mg%含有する
通称九州120号を95℃の熱水中に10分間浸漬し、
ポリフェノールオキシダーゼを実質的に失活する一方で
アミラーゼを活性化して、マルトースを6重量%含有す
る加熱処理物を得る。この加熱処理物をピーラーで剥皮
し、クラッシャーで破砕した後、二軸異方向回転型エク
ストルーダーで圧搾搾汁して、甘藷ジュースを製造す
る。
2) A so-called Kyushu No. 120 containing 10.2 mg% of β-carotene was immersed in hot water at 95 ° C. for 10 minutes,
While the polyphenol oxidase is substantially inactivated, the amylase is activated to obtain a heat-treated product containing 6% by weight of maltose. The heat-treated product is peeled with a peeler, crushed with a crusher, and then squeezed with a biaxial counter-rotating extruder to produce sweet potato juice.
【0013】3)β−カロチンを12mg%含有する通称
ベニハヤトを80℃の熱水中に20分間浸漬し、ポリフ
ェノールオキシダーゼを実質的に失活する一方でアミラ
ーゼを活性化して、マルトースを7重量%含有する加熱
処理物を得る。この加熱処理物をピーラーで剥皮し、ミ
クログレーダーで破砕した後、二軸異方向回転型エクス
トルーダーで圧搾搾汁して、甘藷ジュースを製造する。
3) A so-called Benihayat containing 12 mg% of β-carotene was immersed in hot water at 80 ° C. for 20 minutes to substantially inactivate polyphenol oxidase while activating amylase to give 7% by weight of maltose. The contained heat-treated product is obtained. The heat-treated product is peeled with a peeler, crushed with a micro grader, and squeezed with a biaxial counter-rotating extruder to produce sweet potato juice.
【0014】[0014]
【実施例】【Example】
実施例1 β−カロチンを3.7mg%含有する通称ヘルシーレッド
を80℃の熱水中に8分間浸漬し、ポリフェノールオキ
シダーゼを実質的に失活する一方でアミラーゼを活性化
して、マルトースを3重量%含有する加熱処理物を得
た。この加熱処理物をピーラーで剥皮し、ミクログレー
ダーで破砕した後、スクリュープレス(出口圧力4kg/c
m2)で圧搾搾汁して、甘藷ジュースを製造した。甘藷ジ
ュースのβ−カロチンは2.5mg%、糖度は11.9重
量%、歩留まりは60重量%であって、所望通り、飲用
に好適であった。
Example 1 A so-called healthy red containing 3.7 mg% of β-carotene was immersed in hot water of 80 ° C. for 8 minutes to substantially inactivate polyphenol oxidase while activating amylase to give 3 wt% of maltose. % Heat-treated product was obtained. After peeling off this heat-treated product with a peeler and crushing with a micro grader, screw press (exit pressure 4 kg / c
and squeezed juice in m 2), to produce a sweet potato juice. The sweet potato juice had β-carotene of 2.5 mg%, sugar content of 11.9% by weight, and yield of 60% by weight, which were suitable for drinking as desired.
【0015】実施例2〜9 手順は実施例1の場合と同様にして、表1に記載の条件
下で、甘藷ジュースを製造した。甘藷ジュースのβ−カ
ロチン、糖度、歩留まり及び官能評価の結果を表1にま
とめて示した。
Examples 2 to 9 The procedure of Example 1 was repeated to produce sweet potato juice under the conditions shown in Table 1. The results of β-carotene, sugar content, yield and sensory evaluation of sweet potato juice are summarized in Table 1.
【0016】比較例1 β−カロチンを10.2mg%含有する通称九州120号
を80℃の熱水中に20秒間浸漬して、加熱処理物を得
た。この加熱処理物をピーラーで剥皮し、ミクログレー
ダーで破砕した後、ジューサーで搾汁して、甘藷ジュー
スを製造した。甘藷ジュースのβ−カロチンは3.4mg
%、糖度は9.1重量%、歩留まりは39重量%であっ
た。
COMPARATIVE EXAMPLE 1 Kyushu No. 120 containing 10.2 mg% of β-carotene was immersed in hot water at 80 ° C. for 20 seconds to obtain a heat-treated product. The heat-treated product was peeled with a peeler, crushed with a micro grader, and squeezed with a juicer to produce sweet potato juice. Sweet potato juice β-carotene 3.4mg
%, The sugar content was 9.1% by weight, and the yield was 39% by weight.
【0017】比較例2〜8 手順は比較例1の場合と同様にして、表2に記載の条件
下で、甘藷ジュースを製造した。甘藷ジュースのβ−カ
ロチン、糖度、歩留まり及び官能評価の結果を表2にま
とめて示した。
Comparative Examples 2 to 8 Sweet potato juice was produced under the conditions shown in Table 2 in the same manner as in Comparative Example 1. Table 2 shows the results of β-carotene, sugar content, yield, and sensory evaluation of sweet potato juice.
【0018】[0018]
【表1】 [Table 1]
【0019】[0019]
【表2】 [Table 2]
【0020】表1及び表2において、 β−カロチン:液体クロマトグラフィーで測定した マルトース:液体クロマトグラフィーで測定した 糖度:糖度計で測定した 歩留まり:原料に対する歩留まり 官能評価:男性25名及び女性25名の合計50名によ
り、各実施例の甘藷ジュースと比較例1の甘藷ジュース
とを2点比較して、どちらが好ましいかを選択させ、各
実施例の甘藷ジュースを好ましいとした人数を表記した
(尚、表中の*印は5%以下の危険率で有意であること
を示す) A:通称ヘルシーレッド B:通称九州120号 C:通称ベニハヤト *1:ピーラー *2:ミクログレーダー *3:スクリュープレス(出口圧力4kg/cm2) *4:二軸異方向回転型エクストルーダー(出口圧力4
kg/cm2) *5:ジューサー −印:剥皮、破砕又は官能評価を行なわなかったことを
示す
In Tables 1 and 2, β-carotene: measured by liquid chromatography Maltose: measured by liquid chromatography Sugar content: measured by saccharimeter Yield: yield of raw material Sensory evaluation: 25 males and 25 females The sweet potato juice of each Example and the sweet potato juice of Comparative Example 1 were compared at two points by a total of 50 people, and which was preferred was selected, and the number of people who preferred the sweet potato juice of each Example was indicated. , * In the table indicates significance at a risk rate of 5% or less) A: Commonly known as Healthy Red B: Commonly known as Kyushu 120 C: Commonly known as Benihayato * 1: Peeler * 2: Micro grader * 3: Screw press (Outlet pressure 4 kg / cm 2 ) * 4: Two-axis counter-rotating extruder (outlet pressure 4
kg / cm 2) * 5: Juicer - mark: indicating denuded, that was not carried out crushing or sensory evaluation
【0021】[0021]
【発明の効果】既に明らかなように、以上説明した本発
明には、カロチン含量及び糖度が高い、そのままで飲用
に好適な甘藷ジュースを歩留まり良く製造できるという
効果がある。
As is apparent from the above, the present invention described above has an effect that a sweet potato juice which has a high carotene content and a high sugar content and is suitable for drinking as it is can be produced with a high yield.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 古田 義也 栃木県那須郡西那須野町大字西富山17番地 カゴメ株式会社総合研究所内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshiya Furuta 17 Nishinishiyama, Nishinasuno-machi, Nasu-gun, Tochigi Prefecture Kagome Research Institute

Claims (6)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 高カロチン含量の甘藷を、これに含まれ
    るポリフェノールオキシダーゼを実質的に失活するが、
    アミラーゼを活性化する条件下で、そのマルトース含量
    が1〜10重量%となるように加熱処理した後、圧搾方
    式で搾汁することを特徴とする甘藷ジュースの製造方
    法。
    1. A sweet potato having a high carotene content, which substantially inactivates the polyphenol oxidase contained therein,
    A method for producing sweet potato juice, which comprises heat-treating so that the maltose content is 1 to 10% by weight under the condition that amylase is activated, and then squeezing by a squeezing method.
  2. 【請求項2】 高カロチン含量の甘藷がβ−カロチンを
    1mg%以上含有するものである請求項1記載の甘藷ジュ
    ースの製造方法。
    2. The method for producing a sweet potato juice according to claim 1, wherein the sweet potato having a high carotene content contains β-carotene in an amount of 1 mg% or more.
  3. 【請求項3】 マルトース含量が3〜8重量%となるよ
    うに加熱処理する請求項1又は2記載の甘藷ジュースの
    製造方法。
    3. The method for producing sweet potato juice according to claim 1, wherein the heat treatment is performed so that the maltose content is 3 to 8% by weight.
  4. 【請求項4】 スクリュープレス又は二軸回転型エクス
    トルーダーで搾汁する請求項1、2又は3記載の甘藷ジ
    ュースの製造方法。
    4. The method for producing sweet potato juice according to claim 1, 2 or 3, wherein the juice is squeezed with a screw press or a twin-screw extruder.
  5. 【請求項5】 加熱処理の前又は後に、高カロチン含量
    の甘藷を剥皮する請求項1、2、3又は4記載の甘藷ジ
    ュースの製造方法。
    5. The method for producing sweet potato juice according to claim 1, 2, 3 or 4, wherein sweet potatoes having a high carotene content are peeled before or after the heat treatment.
  6. 【請求項6】 加熱処理した高カロチン含量の甘藷を破
    砕又は切断して搾汁する請求項1、2、3、4又は5記
    載の甘藷ジュースの製造方法。
    6. The method for producing a sweet potato juice according to claim 1, 2, 3, 4, or 5, wherein the heat-treated sweet potato having a high carotene content is crushed or cut and squeezed.
JP12097396A 1996-04-17 1996-04-17 Production method of sweet potato juice Expired - Fee Related JP3413325B2 (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11299465A (en) * 1998-04-24 1999-11-02 Kagome Co Ltd Production of sweet potato juice-containing beverage
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof
WO2014199651A1 (en) * 2013-06-13 2014-12-18 加賀谷 光夫 Sweet potato syrup and process for producing sweet potato syrup

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6443164A (en) * 1987-08-10 1989-02-15 Nat Federation Agric Coop Ass Crushing of fruit, vegetable or such
JPH02295456A (en) * 1989-05-02 1990-12-06 Kikkoman Corp Treatment of fruit, vegetable or the like
JPH0475569A (en) * 1990-05-01 1992-03-10 Kanegafuchi Chem Ind Co Ltd Yacon and food and drink prepared therefrom

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6443164A (en) * 1987-08-10 1989-02-15 Nat Federation Agric Coop Ass Crushing of fruit, vegetable or such
JPH02295456A (en) * 1989-05-02 1990-12-06 Kikkoman Corp Treatment of fruit, vegetable or the like
JPH0475569A (en) * 1990-05-01 1992-03-10 Kanegafuchi Chem Ind Co Ltd Yacon and food and drink prepared therefrom

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11299465A (en) * 1998-04-24 1999-11-02 Kagome Co Ltd Production of sweet potato juice-containing beverage
WO2014199651A1 (en) * 2013-06-13 2014-12-18 加賀谷 光夫 Sweet potato syrup and process for producing sweet potato syrup
JP2015000016A (en) * 2013-06-13 2015-01-05 加賀谷 光夫 Potato honey and manufacturing method of potato honey
CN103549579A (en) * 2013-10-25 2014-02-05 覃楚越 Purple sweet potato beverage and preparation method thereof
CN103704818A (en) * 2013-12-26 2014-04-09 江苏伊云贝尔饮料股份有限公司 Wild blueberry compound juice and preparation method thereof

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