Method for inhibiting umami of carrot juice, method for producing carrot juice, carrot juice, and carrot juice

摘要

PROBLEM TO BE SOLVED: To provide, in order to improve the sharpness of the aftertaste of carrot juice, a method for suppressing umami of carrot juice, a method for producing said carrot juice, and a carrot beverage juice using said carrot juice.SOLUTION: Provided is a method for suppressing umami of carrot juice and a method for producing said carrot juice by: washing carrots with water, subjecting to peeling off, square-cutting into 2 cm square, and blanching, at 65 degrees or more, the square-cut carrot in an acidic aqueous solution at pH of 2.6 or less; and squeezing the blanched square-cut carrots by a 2-screw rotary type extruder, and filtering the squeezed liquid, as well as provided is a carrot beverage juice using said carrot juice.EFFECT: The carrot juice increases in umami as the blanching temperature increases, and as the umami increases, the sharpness of the aftertaste gets worse. However, from the standpoint of enzyme deactivation, it is necessary to carry out blanching at 60°C or higher.SELECTED DRAWING: Figure 3