PROBLEM TO BE SOLVED: To produce a vegetable extract having decreased sliminess from a vegetable having slimy texture such as molokheiya.SOLUTION: The method for producing the vegetable extract includes a step to blanch the vegetable with hot water containing an organic acid or an organic acid salt or with steam, a step to squeeze the blanched vegetable and preferably further a step to perform enzymatic treatment of the product. The method lowers viscosity of the squeezed liquid to facilitate squeezing work and give the vegetable extract having decreased sliminess and, accordingly, the produced extract is easily and uniformly miscible with other beverage raw materials without imparting sliminess to the beverage.COPYRIGHT: (C)2011,JPO&INPIT【課題】モロヘイヤ等のぬめりを有する野菜から、ぬめり感を低減した野菜エキスを製造する。【解決手段】有機酸又は有機酸塩を含有する熱水又は蒸気で野菜をブランチングする工程と、野菜を搾汁する工程とを備え、好ましくはさらに酵素処理する工程を備えた野菜エキスの製造方法を提案する。これにより、搾汁液の粘性を低下でき、搾汁が容易になるばかりか、ぬめり感の少ない野菜エキスを得ることができるため、他の飲料原料等と容易に均一に混合でき、飲料にぬめり感を生じさせない。【選択図】なし
