Production manner null of Japanese radish

摘要

PURPOSE: To obtain a Japanese radish juice in a new state which is excellent in taste, by cutting, heat treating and juicing Japanese radish, deodorizing the juice and adding flavor and aroma to the juice. CONSTITUTION: Japanese radish is cut and heat treated, for example, at 100 deg.C for 1 hour and a half, or at 121 deg.C for 1 hour or at 100 deg.C in a microwave oven for 20 to 40min., and left to cool at room temp., pulverized and juiced in a juicer. Then the juice is deodorized by using active carbon and the like to obtain a Japanese radish juice. Then, sugar, mannit, acetic acid, etc., are added to give flavor and aroma, or another juice is mixed to obtain the juice of the purpose. The obtd. Japanese radish juice has 12 to 14 Brix solid content and 0.2 to 0.4% total acidity. The flavor to be added is preferably an extracted liquid of lemon, orange, grapefruits and nutmeg.