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

Abstract

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.

Description

[0001] This is a divisional of Application Ser. No. 10 / 941,109 filed Sep. 15, 2004. The entire disclosure of the prior application, application Ser. No. 10 / 94,109 is considered part of the disclosure of the accompanying divisional application and is hereby incorporated by reference.BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] The present invention relates to a method for manufacturing vegetable juice and the like with decreased nitrate ions. More specifically, it relates to the method for manufacturing vegetable juice and the like wherein the nitrate ions are efficiently decreased in vegetable juice, vegetable extract, vegetable extract concentrate and the like, having carrot as ingredient. [0004] 2. Related Art Statement [0005] Plants absorb nitrate nitrogen as nutrient to make amino acids and proteins. As such, nitrate nitrogen is a constituent that is indispensable for the plant, but at the same time, if nitrogen is supplied excessively in amounts that are ...

AI Technical Summary

Benefits of technology

[0011] In the present invention, “slicing a carrot in the longitudinal direction in such a way that the slice surface passes through the core portion” means to slice a carrot in the longitudinal direction thereof so as to expose the core portion on the slice surface. Since the presence of nitrate ions that are contained in the carrot is remarkably biased towards the core portion, slicing in this manner prior to blanching allows the contact area between the core portion and the blanching water to be increased, such that at the time of blanching, far more nitrate ions can be eluted and eliminated.

[0013] Furthermore, alternatively to slicing the carrot in the longitudinal direction in such a way that the slice surface passes through the core portion, an incision may be practiced in the longitudinal direction so as to penetrate into the core portion and the incised carrot or carrot fragment may be subjected to the blanching step. This allows the core portion towards which the presence of nitrate ions is biased to be more in contact with the blanching water, such that at the time of blanching, many more nitrate ions can be eluted and eliminated.

[0015] In either case, according to the present invention, nitrate ions in vegetable juice, carrot extract, carrot extract concentrate or carrot puree can be efficiently decreased.

Problems solved by technology

Furthermore in the blood, it binds to hemoglobin, which transports oxygen, to become “nitroso hemoglobin”, which is said to be a cause for triggering asphyxiation.

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