Abstract
The market for vegetable juice was growing rapidly, but it has been stagnant for a few years. Therefore, we attempted to develop a new type of vegetable juice, which is kept the natural flavor of vegetable. We consider a new way of thermal sterilization because the flavor of vegetable can be changed a lot by the thermal sterilization process. As a result, a new technology, steam infusion, was established, and a new type of vegetable juice “Yasai-Shibori” was introduced in the market in 2009.
