Process of preparing fruit/vegetable juice and protein emulsion with multi-enzyme system

A process for preparing a juice or a protein emulsion from a dried vegetable, a dried fruit or a mixture thereof, the process comprising:

• forming a mash from a raw material of the dried vegetable, the dried fruit or the mixture thereof,
• grinding the mash finely, so that the average size of suspended particles therein is less than 50 microns,
• hydrolyzing the ground mash at a temperature of 20.degree. C. to about 70.degree. C. for about 5 minutes to about 72 hours, with a multi-enzyme system that contains in combination 5-50 wt % proteases, 5-75 wt % amylases, 5-50 wt % pectases, 5-75 wt % cellulases, 5-35 wt % hemicellulases and 1-20 wt % lysozymes,
• filtering the hydrolyzed ground mash to remove residues, and
• sterilizing the filtrate.