Ito En, Ltd.

Yasuhiko Ikegawa

Shuichi Takahashi

Takanobu Takihara

Takami Kakuda

Akio Sugimoto

Yuko Suzuki

Saburo Sugimoto

Yukiko Nonaka

Fumihisa Yayabe

Kazuhiko Hayashi

Yuji Higashibata

A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Method for manufacturing vegetable juice and the like with decreased nitrate ions

Tea polyphenol obtained by the extraction from tea has an antibacterial effect. In methods for producing an antibacterial fiber by fixing the tea polyphenol to fiber, the object of the present invention is to provide a process for manufacturing an antibacterial fiber capable of exerting an excellent antibacterial performance without the use of metal chelates potentially causing metal allergy and environmental problems. In order to achieve the above object, the present invention manufactures an antibacterial fiber by a process comprising the steps of contacting fiber with or immersing fiber in an aqueous solution in which a cationic surfactant with a quaternary ammonium salt group, a water-soluble protein, and an alkaline compound are dissolved; and separating said fiber from the aqueous solution, to immerse the fiber in another aqueous solution containing tea polyphenol.

Manufacturing process of antibacterial fiber

It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80&deg; C. in water at 70 to 80&deg; C., or blanching carrot till an internal temperature reaches 60 to 70&deg; C. in 0.02M to 0.05M citric acid solution at 60 to 70&deg; C., or processing carrot with supercritical carbonic acid gas by a microbubble SC&mdash;CO method. The carrot subjected to the enzyme deactivation processing was crushed similarly to normal vegetable juice or fruit juice and squeezed, and the obtained squeezed juice is adjusted to an acid region or to about pH 4.2, for example, such as citric acid solution, after which it is sterilized and filled into a container to serve as the carrot juice.

Manufacturing process of carrot juice

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Shizuoka, Japan

Yasuhiko Ikegawa