METHOD FOR TREATING CRUCIFERAE VEGETABLE, METHOD FOR PRODUCING FOOD AND DRINK FROM CRUCIFERAE VEGETABLE, AND FOOD AND DRINK FROM CRUCIFERAE VEGETABLE

摘要

PROBLEM TO BE SOLVED: To suppress the emanation of peculiar unpleasant odor and reduce the amount of used expensive vitamin C when treating Cruciferae vegetable exemplified by cabbage. SOLUTION: A heating treatment is carried out by directly bringing steam into contact with the vegetable so that the temperature of the article may be kept at about 80-95 deg.C, if necessary, after carrying out a pretreatment for loosening the lump of the vegetable. The treated vegetable is subjected to shredding treatment and juice extraction, and the obtained extracted juice is subjected to a contact treatment by using a specific nonionic exchanger. As a result, the emanation of the unpleasant odor peculiar to the Cruciferae vegetable is suppressed because the activation of an enzyme causing the unpleasant odor in the shredding step is inhibited.