METHOD FOR MANUFACTURING FRUIT/VEGETABLE DRINK USING SOYBEAN MILK AS MAIN INGREDIENT AND FRUIT/VEGETABLE DRINKS THEREOF

Fecha de publicación: 19/11/2021
Fuente: WIPO "processing tomato"
The present invention relates to a method for manufacturing a soybean drink using fresh fruit. More specifically, the acidity of a soybean drink including protein is properly controlled by utilizing the acidity of fresh fruit (including frozen fruit) so that precipitation peculiar to the soybean drink does not occur, and a non-heating sterilization effect is applied to the soybean milk by pH control to suppresses growth of microorganisms, and thus various types of functional soybean drinks can be manufactured while maintaining the properties of soybean drinks. In addition, shelf life is greatly extended through non-heating high pressure processing (HPP), so that nutrition of soybean milk (whole soybean milk) and the taste and nutrition of unheated fresh fruit are harmonized, and thus the soybean drink can be safely taken by consumers. The method comprises a mixing step, a foreign substance removing step, a packaging step, an inspection step, and an HPP step. COPYRIGHT KIPO 2022