Patent ID: 8623443
Filing Date: 2014-01-07
Classification: A23L

Abstract:
1. A method of manufacturing a mixed beverage consisting of: (1) treating vegetable juice and/or fruit juice with 0.0001 to 2% by mass of pectin lyase, at the temperature of 30 to 70° C., and the pH of 2.0 to 6.0, for 10 min. to 10 hours, and then deactivating the pectin lyase; subsequently (2) adjusting the pH of the pectin lyase-treated liquid obtained in the step (1) so that the final pH of the mixed beverage becomes 3.0 to 4.5; and subsequently (3) adding low phytate soybean protein to the pH-adjusted liquid obtained in the step (2), wherein the low phyate soybean-added liquid obtained in the step (3) shows no precipitation after preservation at 25° C. for one month.