PROBLEM TO BE SOLVED: To provide a method for manufacturing vegetable juice and/or fruit juice, excellent in stability, smoothness, and texture.SOLUTION: In the method for manufacturing low viscosity vegetable juice and/or fruit juice, following steps (A) and (B) are alternately performed to material vegetable juice and/or fruit juice: (A) a rotary cutter device including two or more blades or multi-layer comb teeth is used to perform a crushing step in a circulation method for 0.1-2.5 sec at circumferential speed of 12-80 m/s, and (B) in the presence of more than one kind of plant tissue disintegrating enzymes selected out of pectinase, hemi-cellulase, and cellulase by 0.01-2 wt.% to the material vegetable juice and/or fruit juice, an agitation step is performed in the circulation method at temperature of 20-50°C, pH 3-6, and circumferential speed of 0.1-4.0 m/s, for 10-300 sec. Total of time as steping time of each of the steps (A) and (B) multiplied by the number of times of repetition of each is set for total steping time of the steps (A) and (B) that is 30-300 min.COPYRIGHT: (C)2012,JPO&INPIT【課題】安定性と喉越しと舌触りの優れた野菜汁及び/又は果汁の製法の提供する。【解決手段】原料野菜汁及び/又は果汁に、下記の工程(A)及び(B):(A)2枚以上の刃又は多層櫛歯を備えた回転カッター式装置を用い、周速12~80m/sにて循環式により0.1~2.5秒の破砕処理を行う工程、及び(B)ペクチナーゼ、ヘミセルラーゼ、及びセルラーゼから選ばれる1種以上の植物組織崩壊酵素であって、原料野菜汁及び/又は果汁に対し0.01~2重量%の植物組織崩壊酵素存在下に、温度20~50℃、pH3~6、周速0.1~4.0m/sにて循環式により10~300秒の攪拌処理を行う工程を交互に、工程(A)及び(B)の各処理時間に各々の繰り返し回数を乗じた時間の合計を工程(A)及び(B)の総処理時間として30~300分行う、低粘度野菜汁及び/又は果汁の製造方法。【選択図】なし
