Process for producing preservable squeezed vegetable juice
AssigneeKabushiki Kaisha Yakult Honsha
InventorsNaotoshi Deguchi, Toshiyuki Arai, Yasuyuki Suzuki
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Abstract
A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly basic anion exchange resin on which an organic acid has previously been adsorbed and a food containing a vegetable juice prepared by the process. The process can produce vegetable juice which can be stored at room temperature, produces no bad odor when stored at room temperature, and is free from a resin odor which has been unavoidable when a weakly basic anion exchange resin was used.
Claims7
A process for preparing storable vegetable juice comprising crushing vegetables selected from the group consisting of cabbage, broccoli, brussels sprouts, cauliflower, kohlrabi, radish, onion and eggplant to extract juice, adding an organic acid to the vegetable juice, separately absorbing an organic acid onto a weakly basic anion exchange resin, then washing the resin with water until the pH of washing effluent is 2.6 or more, thereby removing amine compounds from the resin and treating said acidified juice with the washed resin.
Dependencies are inferred from the claim text.