PURPOSE: To prepare apple juice having excellent flavor and appearance without an oxidation-preventing agent, by pressing apples, dividing the prepared juice into two portions, subjecting one portion to an aroma-recovering treatment, subjecting the other to a browning substance-removing treatment with a synthetic adsorbent, and subsequently mixing both the remained juices with the separated aroma.
CONSTITUTION: Apples are pressed, and the prepared juice is divided into two portions. The first juice is immediately heated (preferably at 93-9°C for 10-20sec) to recover the aroma of the juice, and solid contents are removed to prepare the first juice. The second portion is treated with a synthetic adsorbent to remove browning components or browning pigment components, and heated (preferably at 85°C for 10sec) for removing solid contents to prepare the second juice. A relatively small amount of the first juice, a relatively large amount of the second juice and the aroma are mixed with each other to provide the objective juice.
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KONO KENJI
KATO KENJI
SHIBATA HIROKO
MORIBE TAKAYUKI
OTSUKA MASAHIRO
HIRANO HIROSHI
KURITA TECH SERVICE
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