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Method of manufacturing mixed beverage

一种饮料、果胶裂解酶的技术，应用在制造混合饮料领域，能够解决不能充分地防止浑浊和沉淀、经济效益和工作量问题、不能充分防止沉淀等问题，达到优良保存稳定性的效果

Inactive Publication Date: 2006-05-17
KAGOME +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, even soy protein, which is designed to be used in the acidic range, does not adequately prevent sedimentation when used as a drink mix with vegetable and / or fruit juices
Furthermore, in the process of treating vegetable juices and / or fruit juices with carboxylester hydrolases, turbidity and sedimentation are often not sufficiently prevented
In addition, in the method of treating with pectinase, enzyme treatment needs to be performed twice, causing problems in terms of economic efficiency and workload

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Sample 6 (preparation of low phytate soybean protein)

[0056] Soybeans are pressurized and then extracted using n-hexane as an extraction solvent, separated, and oil is removed to obtain low-denatured defatted soybeans. To 5 kg of obtained low-denatured defatted soybeans (nitrogen solubility index (NSI) 91), 35 kg of water was added, and then the pH was adjusted to 7 using a diluted sodium hydroxide solution. Next, extraction was performed for one hour while stirring at room temperature, and then centrifuged at 4,000 G to separate soybean curd waste residue and insoluble matter to obtain defatted soybean milk. The pH of the defatted soybean milk was adjusted to 4.5 using phosphoric acid, and then centrifuged at 2000G using a continuous centrifugal separator (decanter) to obtain an insoluble fraction (acid-precipitated curd) and a soluble fraction (whey). Water was added so that the solid content of the acid-precipitated curd was 10% by mass to obtain an acid-precipita...

Embodiment 2

[0081] A mixed drink was prepared as in sample 6, except that the pH of the enzyme-treated tomato juice in sample 6 was adjusted to 3.6, and then low phytate soybean protein was added to make the content 2% by mass. The mixed drink thus produced has excellent storage stability (25°C, 1-month storage), and also has an excellent flavor.

[0082] The present invention can be used in the field of health drinks.

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PUM

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Abstract

The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and / or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.

Description

technical field [0001] The present invention relates to a method for producing a mixed drink, more particularly to a method for producing a mixed drink imparting excellent flavor and good storage stability and containing vegetable juice and / or fruit juice and soybean protein, and to a mixed drink obtained by the manufacturing method. drinks. Background technique [0002] Soybeans are an excellent food as a nutritional source of protein. Consumption of the protein as a beverage is the preferred form. However, soymilk tends to precipitate in a weakly acidic range with high storage stability, and does not have a flavor favored by most people in a neutral range, so its application is limited. [0003] For the use of soybean protein in the weakly acidic range, it is known to add a stabilizer such as pectin (Patent Document 1) and to add an emulsifier such as HLB13 or higher sucrose fatty acid ester (Patent Document 2). In addition, a method of suppressing aggregation of soybea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/00A23L2/84
CPCA23L2/02A23L2/84
Inventor 神谷勇一郎早川喜郎齐藤努
Owner KAGOME
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