GREEN VEGETABLE PUREES, PROCESS FOR PRODUCING THE SAME AND FOODS CONTAINING THE PUREES

摘要

Unheated green vegetable purees showing no catalase activity, containing aci ds and having a pH value of 2.7 to 4.1 which can be obtained by a production process involving no heating step but a grinding step and an acid addition step. These purees suffer from little decrease in the characteristic flavor of vegetables and freshness. Thus they are appropriately usable in manufacturin g foods, in particular, vegetable juices.