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AssigneeCalpis Shokuhin Kogyo Kabushiki Kaisha
InventorsKaoru Inagami, Isamu Mitsui, Chomatsu Nakamura, Toru Nozaka
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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.
A method for manufacturing a fruit beverage which is obtained by blending acidified milk with grape juice or grape extract comprising:
A fruit beverage which is coagulum-free and which remains stable for a long time which is obtained by blending acidified milk with grape juice or grape extract wherein, before blending, said grape juice or grape extract is treated as follows:
Dependencies are inferred from the claim text.