Packaged soy-based beverages

By adjusting viscosity and LST values within specific ranges, the bitterness from bacteriostatic emulsifiers in soybean-based beverages is reduced, ensuring a natural taste and stability, addressing the taste issues and enhancing drinkability.

JP7768487B2Active Publication Date: 2025-11-12KIRIN HOLDINGS KK
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Patent Information

Application Number
JP2020199544
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2020-12-01
Publication Date
2025-11-12
Estimated Expiration
2040-12-01

AI Technical Summary

Technical Problem

Soybean-based beverages containing bacteriostatic emulsifiers often exhibit bitterness due to the emulsifier, which affects the natural taste and drinkability, and this bitterness can be exacerbated during sterilization processes.

Method used

Adjusting the viscosity and LST value of the beverage within specific ranges (-0.071X + 36.353 ≦ Y ≦ -0.071X + 48.353) at a shear rate of 96 (1/s) to reduce bitterness without using masking agents, while incorporating a bacteriostatic emulsifier and optional thickening components.

Benefits of technology

The solution results in a more natural-tasting soybean-based beverage with reduced bitterness, maintaining stability and drinkability, even after sterilization, without the need for bitterness-masking additives.

✦ Generated by Eureka AI based on patent content.

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Abstract

To provide a packed soybean component-containing beverage, even when containing a bacteriostatic emulsifier, reduced in bitterness derived from the bacteriostatic emulsifier.SOLUTION: A packed soybean component-containing beverage which contains a bacteriostatic emulsifier is provided in which a viscosity (20°C) at a shear rate 96(1 / s) and an LST value (5°C) satisfy the following relational expression: -0.071X+36.353≤Y≤-0.071X+48.353 (in the above expression, X expresses a viscosity (20°C) at a shear rate 96(1 / s) of the beverage, Y expresses an LST value (5°C), and a range of X is 30≤X≤250). The beverage may be blended with a thickening component and can have a protein concentration of 0.5-5.5 mass%.SELECTED DRAWING: None
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Citation Information

Patent Citations

  • Soy milk compositions and methods of preparation

    CN1592584A

  • Fermented soybean milk and method for producing the same

    JP2003284520A

  • Acidic soya milk drink and method for producing the same

    JP2004261139A

  • Taste improver, processed milk, milk beverage, cold beverage and soymilk beverage

    JP2006180792A

  • Soybean curd refuse-containing beverage

    JP2008029279A