Fuji Oil Company Limited

Kagome Co., Ltd.

Tsutomu Saito

Toshio Kiriyama

Eiji Iwaoka

Kyoko Ishimoto

Kiro Hayakawa

Yuichiro Kamiya

Masako Yoshida

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

The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Acidic protein food or drink and material thereof

The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

Acidic soy protein gel foods and process for producing the same

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Izumisano, Japan

Tsutomu Saito