PRODUCTION OF INSTANT DRINK

• Main Authors: TAKAHAMA YASUJI, HIRAI HITOSHI, SATO JINICHI, KURISU TOSHIRO
• Format: Patent
• Language: English
• Published: 06.01.1987
• Subjects: COFFEE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To efficiently produce an instant drink without causing deterioration in quality, e.g. hue or flavor, etc., by adding a starch hydrolyzate to an extract solution of green tea leaves, roasted grains, etc., and concentrating the resultant mixture solution with a semipermeable membrane. CONSTITUTION:A starch hydrolyzate, e.g. acyclic dextrin or cyclic dextrin having 4-10 average polymerization degree or a mixture thereof, in an amount of 10-150% based on the extract component (solid) of an extract is added and mixed with the extract of green tea leaves, roasted grains, roasted beans or medicinal tea leaves, etc. The resultant solution is then passed through a semipermeable membrane, preferably reverse osmosis membrane under temperature control of 15-60 deg.C under high pressure to give a concentrate which is spray-dried as desired.