KR970704366A - 보존가능한 야채 착즙액의 제조방법(process for producing preservable squeezed vegetable juice) - Google Patents

보존가능한 야채 착즙액의 제조방법(process for producing preservable squeezed vegetable juice) Download PDF

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Publication number
KR970704366A
KR970704366A KR1019970700953A KR19970700953A KR970704366A KR 970704366 A KR970704366 A KR 970704366A KR 1019970700953 A KR1019970700953 A KR 1019970700953A KR 19970700953 A KR19970700953 A KR 19970700953A KR 970704366 A KR970704366 A KR 970704366A
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KR
South Korea
Prior art keywords
vegetable juice
preservable
organic acid
producing
anion exchange
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KR1019970700953A
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English (en)
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KR100252795B1 (ko
Inventor
나오토시 데구치
토시유키 아라이
야스유키 스즈키
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호리 스미야
가부시키가이샤 야쿠르트 혼샤
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Publication of KR970704366A publication Critical patent/KR970704366A/ko
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Publication of KR100252795B1 publication Critical patent/KR100252795B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 야채를 파쇄·착즙하여 야채즙으로 한 후, 유기산을 첨가하기에 앞서, 상기 야채즙을 미리 유기산을 흡착시킨 약염기성 음이온 교환수지로 수지 처리하는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법 및 상기 방법에 의해 제조된 야채 착즙액을 함유하는 식품에 관한 것이다. 본 발명의 방법에 따르면, 상온 보존 가능하고, 보존 후에도 다른 냄새가 발생하지 않으며, 더구나 약염기성 음이온 교환수지를 사용하는 경우에 피할 수 없었던 수지 냄새도 나지 않는 야채 착즙액을 제공할 수 있다.

Description

보존가능한 야채 착즙액의 제조방법(PROCESS FOR PRODUCING PRESERVABLE SQUEEZED VEGETABLE JUICE)
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (7)

  1. 야채를 파쇄·착즙하여 야채즙으로 한 후, 유기산을 첨가하기에 앞서, 상기 야채즙을 미리 유기산을 흡착시킨 약염기성 음이온 교환수지로 수지 처리하는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  2. 제1항에 있어서, 유기산을 흡착시킨 약염기성 음이온 교환수지가 약염기성 음이온 교환수지에 유기산을 흡착시킨 후, 물로 산도가 0.2% 이하가 될 때까지 세정하는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  3. 제2항에 있어서, 수지처리를, 착즙시킨 야채즙 100부에 대해 10~100부의 유기산을 흡착시킨 약염기성 음이온 교환수지를 이용하여 수행하는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  4. 제1항 내지 제3항 중 어느 한 항에 있어서, 유기산 첨가 후의 야채즙의 pH가 수지 Ph보다 높은 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  5. 제1항 내지 제4항 중 어느 한 항에 있어서, 각 처리공정 중 어느 하나의 공정에 있어서 최소한 1회의 투명화 처리가 수행되는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  6. 제1항 내지 제5항 중 어느 한 항에 있어서, 야채즙에 사이클로덱스트린이 추가로 첨가되는 것을 특징으로 하는 보존가능한 야채 착즙액의 제조방법.
  7. 청구항 제1 내지 제6항중 어느 한 항에 기재된 방법에 의해 제조된 야채 착즙액을 함유하는 식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970700953A 1995-06-16 1996-06-13 보존 가능한 야채 착즙액의 제조방법 KR100252795B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP7173004A JP3017926B2 (ja) 1995-06-16 1995-06-16 保存可能な野菜搾汁液の製造法
JP173004/1995 1995-06-16
PCT/JP1996/001615 WO1997000024A1 (fr) 1995-06-16 1996-06-13 Procede de production de jus de legumes presses conservables

Publications (2)

Publication Number Publication Date
KR970704366A true KR970704366A (ko) 1997-09-06
KR100252795B1 KR100252795B1 (ko) 2000-04-15

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KR1019970700953A KR100252795B1 (ko) 1995-06-16 1996-06-13 보존 가능한 야채 착즙액의 제조방법

Country Status (8)

Country Link
US (1) US5858433A (ko)
EP (1) EP0776612B1 (ko)
JP (1) JP3017926B2 (ko)
KR (1) KR100252795B1 (ko)
AU (1) AU700665B2 (ko)
CA (1) CA2197338C (ko)
DE (1) DE69618152T2 (ko)
WO (1) WO1997000024A1 (ko)

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TR199902405T2 (xx) * 1997-04-03 2000-02-21 Bucher-Alimentech Ltd Meyve sular�nda patulin konsantrasyonunun azalt�lmas� i�lemi
CA2346843C (en) * 1998-10-16 2008-12-23 Sunstar Inc. Green vegetable purees, process for producing the same and foods containing the purees
US6875455B2 (en) * 2000-03-22 2005-04-05 Paseluma Elettrica S.R.L. Process for the preparation of a vegetable yogurt
JP3676178B2 (ja) * 2000-03-29 2005-07-27 株式会社 伊藤園 アブラナ科野菜の処理方法、アブラナ科野菜飲食物の製造方法及びアブラナ科野菜飲食物
US20040052916A1 (en) * 2002-09-16 2004-03-18 Ree Sook Hee Bread utilizing vegetables for their nutritional value and method for making
US20080075824A1 (en) * 2006-09-25 2008-03-27 Wild Flavors, Inc. Treatment of Plant Juices, Extracts and Pigments
CN101862010A (zh) * 2009-04-20 2010-10-20 赵玉平 一种降低果汁中有机酸含量的制备方法
KR101259277B1 (ko) 2011-01-26 2013-04-29 김도형 양배추를 이용한 건강 음료 제조방법 및 그 장치
KR101293072B1 (ko) 2012-10-12 2013-08-05 김대석 전기살균을 이용한 콜라비 녹즙의 제조방법
JP6208465B2 (ja) * 2013-04-26 2017-10-04 マルボシ酢株式会社 脱酸原料加工技術を応用した新感覚リキュールの製造方法
FR3019004B1 (fr) * 2014-03-28 2017-10-20 Onyx Dev Sas Aliment comprenant des proteines essentiellement d'origine vegetale et son procede de preparation
NL2014998B1 (nl) * 2015-06-19 2017-01-24 Wilhelmus Martinus Clazina Van Den Einden Adrianus Werkwijze en verrijkingskit voor het voor menselijke consumptie opwaarderen van een versproduct, in het bijzonder groente of fruit.
CN105685761A (zh) * 2016-01-30 2016-06-22 烟台大学 一种降低果汁/果酒饮品有机酸的方法
JP6279064B1 (ja) * 2016-12-26 2018-02-14 カゴメ株式会社 脱酸トマト汁の製造方法、及び脱酸トマト汁のグルタミン酸濃度の低下を抑制する方法
KR102410033B1 (ko) * 2020-06-30 2022-06-15 이은영 은 금속을 이용한 악취 개선 십자화과 채소 음료 제조 방법

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JPS6024696B2 (ja) * 1981-09-28 1985-06-14 愛媛県青果農業協合組合連合会 柑橘系果実飲料類の製造法
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Also Published As

Publication number Publication date
AU700665B2 (en) 1999-01-14
EP0776612B1 (en) 2001-12-19
WO1997000024A1 (fr) 1997-01-03
AU6016196A (en) 1997-01-15
JPH09225A (ja) 1997-01-07
DE69618152T2 (de) 2002-06-13
KR100252795B1 (ko) 2000-04-15
EP0776612A4 (en) 1998-10-21
EP0776612A1 (en) 1997-06-04
DE69618152D1 (de) 2002-01-31
JP3017926B2 (ja) 2000-03-13
CA2197338A1 (en) 1997-01-03
CA2197338C (en) 2008-08-05
US5858433A (en) 1999-01-12

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