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.

1 . A method for manufacturing a carrot extract with decreased nitrate ion concentration comprising a step of slicing a carrot in the longitudinal direction in such a way that the slice surface passes through the core portion, a step of blanching the sliced carrot fragment and a step of subjecting the blanched carrot fragment to extraction to obtain a carrot extract.  
   
   
       2 . The method for manufacturing a carrot extract with decreased nitrate ion concentration as recited in  claim 1 , wherein the carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, partitioning the carrot into 2 or 3 and more carrot fragments.  
   
   
       3 . The method for manufacturing a carrot extract with decreased nitrate ion concentration as recited in  claim 1 , wherein in the step of slicing a carrot in the longitudinal direction in such a way that the slice surface passes through the core portion, the carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion center.  
   
   
       4 . The method for manufacturing a carrot extract with decreased nitrate ion concentration as recited in  claim 1 , wherein the sliced carrot fragment is further sliced repeatedly once or twice and more times in the longitudinal direction in such a way that the slice surface passes through the core portion.  
   
   
       5 . The method for manufacturing a carrot extract with decreased nitrate ion concentration as recited in  claim 1 , wherein alternatively to slicing a carrot in the longitudinal direction in such a way that the slice surface passes through the core portion, the entirety or a portion of the core portion of the carrot is excised, and the carrot main body portion remaining after the excision is blanched.  
   
   
       6 . The method for manufacturing a carrot extract with decreased nitrate ion concentration as recited in  claim 5 , wherein after blanching the excised portion, extraction is performed to obtain a carrot extract and this carrot extract is added to a carrot extract obtained by subjecting the carrot main body portion remaining after the excision to extraction.  
   
   
       7 . A method for manufacturing a vegetable juice with decreased nitrate ion concentration characterized by the mixing of the carrot extract obtained in  claim 1  as a juice ingredient.  
   
   
       8 . A method for manufacturing a carrot extract concentrate with decreased nitrate ion concentration characterized by the concentration of the carrot extract obtained in  claim 1 .  
   
   
       9 . A carrot extract concentrate obtained by the manufacturing method as recited in  claim 8   
   
   
       10 . A method for manufacturing a vegetable juice with decreased nitrate ion concentration characterized by the mixing of the carrot extract concentrate obtained in  claim 8  as a juice ingredient.  
   
   
       11 . A method for manufacturing a carrot puree with decreased nitrate ion concentration comprising a step of slicing a carrot in the longitudinal direction in such a way that the slice surface passes through the core portion, a step of blanching the sliced carrot fragment and a step of grinding the blanched carrot fragment to obtain a carrot puree.  
   
   
       12 . A method for manufacturing a vegetable juice with decreased nitrate ion concentration characterized by the mixing of the carrot puree obtained in  claim 11  as a juice ingredient.  
   
   
       13 . A vegetable juice manufactured by the manufacturing method as recited in  claim 7 .  
   
   
       14 . A vegetable juice manufactured by the manufacturing method as recited in  claim 10 .  
   
   
       15 . A vegetable juice manufactured by the manufacturing method as recited in  claim 12.