Kagome Kabushiki Kaisha

Kagome Co., Ltd.

Fuji Oil Company Limited

Kiro Hayakawa

Takahiro Kawana

Kazuo Kagitani

Tsutomu Saito

Hiroyuki Shimokawa

Go Monma

Yuichiro Kamiya

Katsunobu Sumimura

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.

Method of manufacturing mixed beverage

A method is provided for producing a processed tomato product having more tomato aroma inherent to grown tomatoes. Tomato fruits are washed and crushed. Juice is extracted from the crushed material, the extracted juice is deaerated and the deaerated material is heated. The crushed material and the extracted juice from immediately after the crushing until immediately before the deaerating are maintained at temperature of 15-40&#xb0; C. The dissolved oxygen concentration of the crushed tomatoes and/or the extracted juice from immediately after the crushing until immediately before the deaerating is raised at least temporarily to 6 mg/L or over, and the dissolved oxygen concentration of the deaerated juice immediately before the heating is reduced to 3.5 mg/L or below.

Method of producing processed tomato product having increased tomato aroma

A method for producing food and beverage products with a high content of &#x3b3;-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of &#x3b3;-aminobutyric acid obtained by such a method.

Production method of food and beverage products with high content of &#x3b3;-aminobutyric acid and food and beverage products with high content of &#x3b3;-aminobutyric acid

A concentrated vegetable and/or fruit product is obtained by reverse osmosis by a method of first preparing a vegetable and/or fruit product including seeds, epidermis and/or sarcocarp as a solid component, causing it to flow down under a pressured condition to a concentration unit having an inlet, an outlet and tubular membrane modules connected in series such that it is supplied to the tubular membrane modules through a single-axis eccentric screw pump attached to the inlet and discharging a concentrated product from the tubular membrane modules through another single-axis eccentric screw pump which is attached to the outlet.

Method of concentrating processed vegetable and fruit products by reverse osmosis

In a method of controlling progressive freeze-concentration by circulating a cooling medium through a cooling-medium flow route while circulating a target liquid for freeze-concentration through a target-liquid flow route so as to gradually form ice crystals on wall surfaces of the target-liquid flow route, a volume expansion detecting device is used to detect volume expansion of the target liquid and thickness of the ice crystals in the target-liquid flow route is obtained from the volume expansion detected by this volume expansion detecting device. The flow rate of the target liquid and the growth speed of the ice front in the target-liquid flow route are controlled to become equal respectively to a set flow rate value and to a set growth speed value by carrying out operations of specified kinds based on the crystal thickness thus obtained such as calculating inner diameter of the ice crystals, calculating a required flow volume of the target liquid in the target-liquid flow route from the calculated inner diameter and the set flow rate, and adjusting circulation volume of the target liquid such that measured flow volume of the target liquid becomes equal to the required flow volume, and calculating actual growth speed of the ice front from the obtained crystal thickness and adjusting temperature and/or circulation volume of the cooling medium such that the calculated actual growth speed becomes equal to the set growth speed value.

Method of controlling progressive freeze-concentration

Tomato juice is concentrated by reverse osmosis to over 20% in Brix scale by causing low-concentration tomato juice to flow down under a high-pressure condition in a straight flow to a one-stage unit having a plurality of tubular membrane modules connected in series. In order not to overload the apparatus and highly concentrated tomato juice can be obtained reliably, the flow is controlled such that the pressure loss inside the unit is 30 kg/cm,or less, linear speed of the tomato juice at the inlet of the unit and the total membrane length of the tubular membrane modules satisfy a certain specified condition and the tubular membrane modules have salt rejecting rate of 90% or over.

Growing community of inventors

Nasushiobara, Japan

Kiro Hayakawa