The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

A crushing machine for a vegetable food product frozen in blocks, or in IQF form, the machine having a box-like body defining a crushing chamber. The box-like body has an inlet port through which the frozen food product is put in the crushing chamber, and an outlet port through which a frozen crushed product is discharged from the crushing chamber. In the crushing chamber a crushing unit is mounted, having a plurality of crushing rollers, each of which is arranged to rotate about a rotation axis and has, peripherally, teeth arranged to cut the frozen product into blocks, or IQF form, for splitting it into the above described fragments of predetermined size. The rotation axes of the crushing rollers are parallel to each other. The outlet port is associated with a distribution valve arranged to adjust the amount of crushed product discharged from the machine through the outlet port.

A crushing machine for a vegetable food product frozen in blocks, or in IQF form, the machine having a box-like body defining a crushing chamber. The box-like body has an inlet port through which the frozen food product is put in the crushing chamber, and an outlet port through which a frozen crushed product is discharged from the crushing chamber. In the crushing chamber a crushing unit is mounted, having a plurality of crushing rollers, each of which is arranged to rotate about a rotation axis and has, peripherally, teeth arranged to cut the frozen product into blocks, or IQF form, for splitting it into the above described fragments of predetermined size. The rotation axes of the crushing rollers are parallel to each other. The outlet port is associated with a distribution valve arranged to adjust the amount of crushed product discharged from the machine through the outlet port.

The present description is related to novel mannanases, compositions including mannanase, to methods for producing mannanases and to methods of using mannanases to degrade and modify mannan containing material.

The present description is related to novel mannanases, compositions including mannanase, to methods for producing mannanases and to methods of using mannanases to degrade and modify mannan containing material.

A concentrated fruit juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing fruits by predetermined quality guideline; extracting fruit juice by inserting the fruits into a screw press juicing apparatus having a precutter and a screw press whose body surface varies non-linearly, which is configured to achieve a maximum extraction efficiency; adding probiotics into the extracted fruit juice; freezing the fruit juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen fruit juice blocks; and vacuum freezing the frozen fruit juice blocks using a convection current vacuum freeze drying apparatus.

A concentrated fruit juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing fruits by predetermined quality guideline; extracting fruit juice by inserting the fruits into a screw press juicing apparatus having a precutter and a screw press whose body surface varies non-linearly, which is configured to achieve a maximum extraction efficiency; adding probiotics into the extracted fruit juice; freezing the fruit juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen fruit juice blocks; and vacuum freezing the frozen fruit juice blocks using a convection current vacuum freeze drying apparatus.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree composition containing active bacteria and its preparation method. The composition containing active bacteria is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild Artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

A drink composition for preventing alcohol-induced liver damage, which is effective for hangover relief and which contains 2 to 4 wt % of black ginseng, 4 to 7 wt % of blueberry, 0.3 to 1 wt % of dry yeast, 0.5 to 1.5 wt % of jujube pulp, and 2 to 4 wt % of oriental raisin tree fruit and is produced by hot-water extraction using the remaining wt % of purified water. The composition has a liver damage suppressing effect, reduces hepatitis activity index, and thus may be used as a composition capable of preventing or treating various liver diseases. Furthermore, it has very excellent effects on alcohol degradation and acetaldehyde degradation, alleviates headache and vomiting symptoms the next day after drinking, and thus is also very useful as a composition for liver protection or hangover relief, which is taken before and after alcohol drinking.