Manufacturing process of carrot juice
US6340489B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 29, 1999 |
| Grant date | Jan 22, 2002 |
| Priority date | — |
| Expiry date | Nov 29, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 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…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.