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Title: Method of manufacturing a beverage containing fruit ingredients
Abstract:
A beverage is made by removing pectic substances and tannin from fruit juice or fruit extract by addition of an acidified solution of protein having a pH not exceeding 3.7. The pectic substances and tannin interact with the acidified solution of protein and are removed as coagulum. If desired, the fruit juice or extract may be pretreated with pectinase. The resultant fruit juice or fruit extract may be mixed with an acidified solution of protein such as acidified skim milk without further formation of coagulums so that a stable beverage is obtained. The proteins used for removing pectic substances and tannin are preferably derived from milk but vegetable proteins may also be used.
Other info: Inventors: Inagami, Kaoru (Tokyo, JA) Mitsui, Isamu (Yokohama, JA) Nakamura, Chomatsu (Tokyo, JA) Nozaka, Toru (Tokyo, JA) Application Number: 639435 Filing Date: 1975-12-10 Publication_date: 1977-12-06 Assignee: Calpis Shokuhin Kogyo Kabushiki Kaisha (Tokyo, JA) Primary Class(es): 426/330.2 426/330.3, 426/330.5, 426/584, 426/599 Other Classes: US Patent Ref:
Other Refs: Other References: Saburov et al., "Clarification of Fruit Juices", Chem. Abstracts, vol. 27, p. 5835; 1933. D. K. Tressler et al., Fruit & Vegetable Juice Processing Technology; pp. 98-100; 1961; The Avi Publishing Co., Westport, Conn. | |