Method for producing low acid beverage
AssigneeSuntory Limited
InventorsYoshiaki Yokoo, Shigemi Matsumoto, Yoshiko Hino, Nobuya Matsumoto
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Abstract
A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.
Claims8
A method for suppressing quality deterioration of a low acid milk-containing beverage which takes place in association with a pH decrease of the beverage, comprising adding to said beverage at least one pH buffering agent selected from the group consisting of a monomer, oligomer or polymer of glucosamine and an edible salt thereof in an amount from 0.00025 to 0.20% (w/v) to the beverage, wherein the pH of the freshly produced low acid beverage is from 5.0 to 7.0.
Dependencies are inferred from the claim text.