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Processed mango juice and beverage containing itRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Packaged Or Wrapped ProductProcessed mango juice and beverage containing it description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20080081094, Processed mango juice and beverage containing it. Brief Patent Description - Full Patent Description - Patent Application Claims
BACKGROUND OF THE INVENTION [0001] The present invention relates to a fruit juice-containing beverage. More specifically, it relates to a beverage which exhibits little sedimentation, has low viscosity and possesses an excellent flavor derived from the fruit juice, as well as to a process for its production and processed mango juice used therein. [0002] Fruit juice is the juice obtained by pressing healthy mature fruit, and beverages using fruit juice as the raw material (hereunder referred to as "fruit juice-containing beverages") include non-alcoholic beverages such as soft drinks and the like, and alcoholic beverages such as wines and liqueurs. [0003] Fruit juice consists of water-soluble components and insoluble components and, therefore, is cloudy. The insoluble components are composed of fibrous matter, proteins, pectins, gummy matter and the like, and have the effect of providing the mild taste and richness characteristic of natural fruits ("Inryo Yogo Jiten" [Dictionary of Beverage Terms], published by Beverage Japan, p. 70), thus constituting an important contribution to the flavor of fruit juice-containing beverages. The insoluble components are composed of insoluble solids (hereunder referred to as "pulp") as defined according to the Japan Agricultural Standards Test, and other insoluble components. [0004] However, fruit juice-containing beverages prepared from fruit juices as raw materials have required methods for preventing sedimentation, because the insoluble components precipitate, leading to easy sedimentation with passage of time and thus lowering the product value. In order to prevent sedimentation it has been common to use non-cloudy, transparent fruit juice (clarified fruit juice), or to use fruit juice with reduced pulp content, i.e., depulped fruit juice, but removal of the pulp which is one of the flavor components creates the problem of loss of the excellent flavor derived from the fruit juice. [0005] One type of beverage which exhibits little sedimentation and maintains the excellent flavor derived from juice is Nectar (registered trademark). This is a creamy, viscous beverage with lower sedimentation, obtained by mechanically refining (homogenizing) the pulp portion in fruit using a high-pressure homogenizer or the like, to increase the turbidity. [0006] However, low viscosity beverages, i.e. beverages that are easy to drink and have excellent swallowability are highly desired on the commercial market, and several inventions have been developed for the purpose of both preventing sedimentation of insoluble components and reducing viscosity. [0007] Japanese Unexamined Patent Publication HEI No. 6-269263 discloses an insoluble component-containing beverage obtained by addition of low strength agar with adjusted jelly strength and agar concentration, the agar component molecules of which are shortened, with the object of providing a beverage with lower sedimentation of insoluble components while maintaining smooth swallowability without a pasty feel. [0008] Japanese Unexamined Patent Publication HEI No. 8-154637 discloses a solid pulp-containing peach beverage and process for its production, with the object of providing a process for production of a peach beverage which gives a refreshing feeling with the flavor of peach pulp, and is easy to drink. [0009] In addition, Japanese Unexamined Patent Publication HEI No. 11-206349 discloses chopped pulp sacs and a process for production of chopped pulp sacs and a pulp sac-containing beverage, where the object is to provide a pulp sac-containing beverage with superior swallowability and texture without losing the natural image of a citrus pulp sac-containing beverage, while avoiding the problem of fluid leakage even when paper containers are used. [0010] These inventions all provide processes with their respective features, but they are each partially unsatisfactory in regard to the issue of providing beverages with little sedimentation, low viscosity and the excellent flavor derived from fruit juice, and hence there is a need for development of a technique which offers a wider range of application by a more simple method. SUMMARY OF THE INVENTION [0011] It is therefore an object of the present invention to provide a fruit beverage with little sedimentation, low viscosity and the excellent flavor derived from the fruit juice, as well as a process for its production. It is another object to provide processed fruit juice suitable for production of the beverage. BRIEF DESCRIPTION OF THE DRAWINGS [0012] FIG. 1 is a bar graph showing the turbidity of different fruit juices with and without depulping. [0013] FIG. 2 is graph showing the particle size distribution of processed mango juice prepared with different centrifugal effects (x G). [0014] FIG. 3 is a bar graph showing the turbidity of processed mango juice prepared with different centrifugal effects (x G). DETAILED DESCRIPTION OF THE INVENTION [0015] Generally speaking, depulping of fruit juice eliminates almost all of the insoluble components, which are the flavor components derived from the fruit juice, from the processed fluid. However, the present inventors found, surprisingly, that when mango juice is used as the fruit juice, the processed juice obtained after depulping to prevent sedimentation contains a large quantity of insoluble components. [0016] This processed juice was also used to produce a processed mango juice-containing beverage. As a result there was obtained a beverage with little sedimentation, low viscosity and having the excellent flavor derived from the fruit juice, thus completing the present invention. PREFERRED EMBODIMENT OF THE INVENTION [0017] The present invention will now be explained in detail. [0018] The mango is a tropical plant belonging to the family Anacardiaceae, and its fruit (mango fruit) is edible. There are no particular restrictions on the origin or variety of the mango fruit used for the invention, and varieties from various origins such as Carabao and Pico from the Philippines, Sundersha or Haden from America or Irwin from Thailand may be used. [0019] "Mango juice" according to the invention refers to the liquid juice obtained from mango fruit as the raw source. The origin or form of the mango juice used for the invention is not particularly restricted, and for example, commercially available mango puree (juice obtained by crushing mango fruit and straining it) or the like may be used. Fermented mango juice obtained by fermenting any such juices may also be mentioned as the mango juice for the invention. The mango juice may alternatively be obtained by washing, heating, peeling, cutting, crushing and straining mango fruit, instead of using commercially available mango puree. Continue reading about Processed mango juice and beverage containing it... Full patent description for Processed mango juice and beverage containing it Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Processed mango juice and beverage containing it patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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