METHOD FOR IMPROVING AFTERTASTE OF JUICE OF FRUITS AND VEGETABLES, METHOD FOR MANUFACTURING FOOD AND DRINK, AND FOOD AND DRINK

• Main Authors: SHIBUYA YUSUKE, UBUKATA SHOJI, OKUYAMA KAYOKO
• Format: Patent
• Language: English; Japanese
• Published: 15.12.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for improving the aftertaste of a food and drink made from juice of fruits and vegetables to have a refreshed taste without spoiling the features inherent to raw material vegetables and fruits, a method for manufacturing a food and drink using the improvement method, and a food and drink manufactured by the method.SOLUTION: A method for improving the aftertaste of juice of fruits and vegetables includes subjecting the juice of fruits and vegetables to phosphatase treatment for reduction of guanylic acid content. The method for improving the aftertaste of juice of fruits and vegetables reduces the guanylic acid content by phosphatase treatment to 2/3 or less than before the phosphatase treatment. A method for manufacturing a food and drink includes allowing the juice of fruits and vegetables obtained by any one of the above-described methods for improving the aftertaste of juice of fruits and vegetables to be contained. A food and drink made from juice of fruits and vegetables includes guanylic acid with a content of 1/300 or less of the content of glutamic acid. 【課題】青果物の搾汁液を原料とする飲食品を、原料に特有の野菜らしさや果実らしさを損なうことなく、すっきりとした後味に改善する方法、当該方法を用いて飲食品を製造する方法、及び当該方法により製造された飲食品の提供。【解決手段】青果物の搾汁液を、ホスファターゼ処理することにより、グアニル酸含有量を低減させることを特徴とする、青果物の搾汁液の後味改善方法；ホスファターゼ処理により、ホスファターゼ処理前よりもグアニル酸含有量を２／３以下に低減させる、前記記載の青果物の搾汁液の後味改善方法；前記いずれかに記載の青果物の搾汁液の後味改善方法により得られた青果物の搾汁液を含有させることを特徴とする、飲食品の製造方法；並びに、青果物の搾汁液を原料とし、グアニル酸含有量が、グルタミン酸含有量の１／３００以下であることを特徴とする、飲食品。【選択図】なし