JP2001340069A - Fruit or vegetable juice-containing protein beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit and/or vegetable juice-containing protein beverage high in both concentrations of fruit and/or vegetable juice, and protein, causing no turbidity and precipitation even after preserved for a long period. SOLUTION: This fruit and/or vegetable juice-containing protein beverage comprises protein and a solution prepared by treating fruit and/or vegetable juice with carboxylic ester hydrolase, in particular, at least one kind of enzyme selected from tannase and chlorogenase. A method for producing the fruit and/or vegetable juice-containing protein beverage comprises treating a mixture of a fruit and/or vegetable juice and protein using carboxylic ester hydrolase, or is characterized by involving mixing with protein when only the fruit and/or vegetable juice is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit and / or vegetable juice-containing protein drink comprising fruit and / or vegetable juice and protein, and more particularly, to both fruit and / or vegetable juice and protein. The present invention relates to a fruit and / or vegetable juice-containing protein beverage which does not produce turbidity or precipitate upon long-term storage even at a high concentration.

[0002]

2. Description of the Related Art Recently, polyphenols contained in fruit juices and vegetables have attracted attention for their antioxidant action, active oxygen scavenging action, and various pharmacological effects such as anti-ulcer action, anti-allergic action and anti-inflammatory action. Beverages using fruits having a high polyphenol content, for example, blueberries, pomegranates, etc., are widely used. In addition, protein drinks utilizing functions of protein materials themselves represented by collagen are used as health drinks. In a beverage in which a fruit juice containing a large amount of polyphenol and a protein material are combined, turbidity and precipitation due to a complex considered to be produced by the reaction between polyphenol and protein are caused, and the commercial value is significantly reduced. For this reason, it is necessary to extremely reduce the concentration of at least one of juice and protein of fruits and / or vegetables for these commercially available beverages. Conventionally, a juice-containing black tea beverage obtained by mixing a juice treated with chlorogenic acid esterase and a black tea extract treated with tannase as a juice-containing black tea beverage is disclosed in Japanese Patent Application Laid-Open No. 2000-2000. 37164
No. 6,086,045. JP-A-7-67533 discloses that a black tea beverage having a pH of a mixture of fruit juice and black tea extract of 4 or less is turbid and has little precipitation. However, no report has been found on the suppression of turbidity and precipitation of fruit juice-containing protein drinks.

[0003]

A beverage having a high concentration of both fruit and / or vegetable juice and protein,
There is a need for the development of fruit and / or vegetable juice-containing protein drinks that do not produce turbidity and sediment even after long-term storage.

[0004]

SUMMARY OF THE INVENTION As a result of studying the suppression of the formation of sediment and turbidity in fruit and / or vegetable juices and protein drinks, the fruit and / or vegetable juices were treated with carboxylic ester hydrolase. It has been found that the formation of precipitation and turbidity is suppressed. According to the present invention, there is provided a fruit and / or vegetable juice-containing protein drink comprising a solution in which fruit and / or vegetable juice is treated with a carboxylate ester hydrolase and protein. The protein drink of the present invention does not show turbidity or precipitate even when the concentration of juice and protein of fruits and / or vegetables is increased, and is a protein drink having extremely high commercial value.

According to the present invention, the following aspects of the invention are provided. (1) A protein drink containing fruit and / or vegetable juice, comprising a solution in which fruit and / or vegetable juice is treated with a carboxylate ester hydrolase and protein. (2) The protein beverage containing fruit and / or vegetable juice according to (1), wherein the carboxylate hydrolase is at least one enzyme selected from tannase and chlorogenase. (3) The protein drink containing fruit and / or vegetable juice according to (1) or (2), wherein the juice of fruit and / or vegetable is further treated with pectinase. (4) The protein drink containing fruit and / or vegetable juice according to any one of (1) to (3), wherein the pH of the protein drink is adjusted to 4.0 or less. (5) Fruit and / or vegetable juice, or a mixture of fruit and / or vegetable juice and protein, treated with carboxylate ester hydrolase and mixed with protein when only fruit and / or vegetable juice is used A method for producing a protein drink containing fruit and / or vegetable juice, which comprises: (6) The method for producing a protein drink containing fruit and / or vegetable juice according to the item (5), wherein the carboxylic acid ester hydrolase is at least one enzyme selected from tannase and chlorogenase. (7) The method for producing a fruit and / or vegetable juice-containing protein drink according to the above item (5) or (6), wherein pectinase is used in addition to the carboxylic acid ester hydrolase.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The fruit and / or vegetable juice-containing protein drink of the present invention can be expected to have the effects of the invention if the fruit and / or vegetable juice is treated with a carboxylic ester hydrolase. In addition, more excellent effects can be expected if the beverage is treated with pectinase or if the pH of the beverage is adjusted to 4.0 or less. The beverage of the present invention can contain fruit and / or vegetable juice at the maximum concentration of the concentrate and up to 20% protein.
Usually, the beverage of the present invention can be produced at a concentration of 1 to 100% for the former and 0.1 to 20% for the latter. The effect is particularly excellent when the latter is 3% or more, and extremely excellent when the latter is 10% or more.

The method for producing a fruit and / or vegetable juice-containing protein drink of the present invention will be described below. In the production of the protein beverage of the present invention, fruit and / or vegetable juice may be treated with a carboxylate ester hydrolase and further treated with pectinase and then mixed with the protein. The mixed mixture may be treated with the enzyme. In addition, fruit and / or vegetable juice may be sequentially reacted with each enzyme in any order, and two or three kinds of fruit and / or vegetable juice may be used.
It may be co-treated with the seed enzyme. In particular, regarding the turbidity, the turbidity is extremely effectively suppressed by further adjusting the mixture to pH 4.0 or less after the enzyme treatment. In addition, by treating fruit and / or vegetable juice with pectinase in addition to the hydrolase, generation of turbidity can be suppressed more completely.

In the enzymatic treatment, fruit or vegetable juice is used as a straight liquid (10% of fruit and / or vegetable juice).
0% solution) and a concentrated solution can be used as they are, but they are used after being diluted to an appropriate concentration as necessary in order to facilitate the enzymatic reaction or in consideration of the concentration of the target beverage. The enzyme treatment is carried out near the optimum pH and the optimum temperature of the enzyme to be used. When a plurality of enzymes are used, the optimum conditions of the enzyme to be used are determined. Prior to each enzyme treatment, fruit or vegetable juices or their diluents may be adjusted to a suitable pH adjuster, such as sodium hydroxide, sodium bicarbonate, sodium citrate, sodium ascorbate, and polyphosphates. It is preferable to adjust the pH to a value near the optimum pH of the enzyme used in the enzyme reaction. The amount of the enzyme used varies depending on the titer of the enzyme preparation to be used, the reaction time, and the like. If used in a large amount, the treatment time can be shortened. However, it may be determined by experiments so that the reaction is completed in 10 to 120 minutes. Usually, 0.005 to 1% by weight of the enzyme is used based on the straight fruit juice (weight).

As the fruit used in the present invention, any fruit can be used, but the effect is particularly remarkable in a fruit containing a large amount of polyphenol. For example, pomegranate, blueberry, apple, peach, grape, strawberry, cranberry, coconut, cherry, persimmon, banana, karin, fig, lingonberry, cacao, quince, and the like can be used alone or in combination of two or more. As the vegetables used in the present invention, any edible vegetables can be used. For example, vegetables such as barley, red beans, eggplant, snowy snow, spinach and the like can be mentioned, and one kind or a mixture of two or more kinds is used. Vegetables and fruits may also be used as appropriate. Juices of these fruits or vegetables may be obtained by any method, but nutrients of fruits, juices produced without losing polyphenols are preferable, and usually squeezing, mixer, juicer, etc. The obtained fresh juice is used. If necessary, concentrated or diluted juice may be used to which various additives such as salt, sugar, fructose, fragrance, acidulant and the like are added.

The proteins used in the present invention include:
Any protein can be used as long as it is used as a food or drink, and not only pure protein but also its contents can be used. Specific protein sources include plants such as soybeans, wheat, and animals such as fish, meat, eggs, and milk. Various proteins, such as hydrolysis, acylation, alkylation, phosphorylation, glycosylation, hydroxylation, methylation, oxidation, reduction, etc. of these protein sources by chemical treatment, enzyme treatment, physical treatment, etc. Proteins such as salts, for example salts with alkaline earth metals, can be used. Also,
Proteins such as casein, collagen, gelatin, albumin, globulin, fibrin and fibrinogen can also be used. A protein whose protein material is commercially available, for example, collagen PA (trade name, manufactured by Kyowa Hakko Kogyo Co., Ltd.) can be conveniently used. Since the protein has high solubility in acidity, it may be turbid in a production process such as an enzyme treatment as long as it is not turbid in a final product. Also,
The solubility can be increased by subjecting the protein to a treatment such as hydrolysis, so that the treatment can be appropriately performed.

Examples of the carboxylate hydrolase include tannase, chlorogenase, carboxylesterase, pectin esterase, cholesterol esterase, lipoprotein lipase and the like, with tannase and chlorogenase being particularly preferred. Tannase is a known enzyme having the enzyme number [3.1.1.20],
Any enzyme having an activity of hydrolyzing gallic ester can be used. For example, Japanese Patent Laid-Open No. 2000-37164
And the like. Specifically, microorganisms such as Aspergillus, Penicillium, Rhizopus, and tannase-producing bacteria such as Mucor are cultured in an appropriate medium, and a normal enzyme purification means such as extraction, salting out using ammonium sulfate, and the like, are used from the resulting culture. A crude enzyme obtained by a method such as precipitation, a further purified enzyme, and the like are used. In addition, commercially available products such as tannase “Kikkoman” -KTFH
(Trade name, Kikkoman Tannase) can be conveniently used. Tannase is usually 1 unit or more per 100 ml of 100% fruit or vegetable juice (1 unit is the amount of enzyme that hydrolyzes 1 micromole of ester bond contained in tannic acid per minute in water at 30 ° C.) Preferably, three or more units are used. The enzyme treatment is performed at a temperature of 60 ° C. or less, preferably 30 to 50 ° C., and pH 4.5 to 6.
Perform at 0 for 10 to 120 minutes. Chlorogenase is a known enzyme having the enzyme number [3.1.1.42], and any enzyme can be used as long as it has an activity of hydrolyzing chlorogenic acids. For example, it is disclosed in JP-A-2000-37164 or the like, and is also called chlorogenic acid esterase.
This enzyme is obtained by culturing a chlorogenase-producing bacterium such as Aspergillus or Botrysis in a suitable medium, and obtaining a crude enzyme from the resulting culture by a conventional enzyme purification method such as extraction, salting out using ammonium sulfate, precipitation, or the like. Enzymes and further purified enzymes are used. A commercially available product, for example, a chlorogenase esterase commercially available from Kikkoman Corporation is conveniently used. Chlorogenase is usually 100% fruit or vegetable juice 100
0.1 unit or more per ml (1 unit is the amount of enzyme that hydrolyzes 3-caffeoylquinic acid in water at 30 ° C. for 1 minute per minute), preferably 0.2
Used in units or more. The enzyme treatment is performed at a temperature of 55 ° C. or lower, preferably 30 to 50 ° C., pH 4.5 to 8.0 and 10 ° C.
Perform for ~ 120 minutes.

Pectinase has an enzyme number [3.2.1.
15], any enzyme may be used as long as it has an activity of hydrolyzing an α-1,4-glycosidic bond in D-galacturonic acid / pectin. Plant tissues or microorganisms such as pectinase-producing bacteria such as Aspergillus niger are cultured in a suitable medium, and the resulting culture is subjected to ordinary enzyme purification means such as extraction, salting out using ammonium sulfate,
A crude enzyme obtained by a method such as precipitation, a further purified enzyme, and the like are used. In addition, a commercially available product such as sucrase N (trade name, pectinase manufactured by Sankyo Co., Ltd.) is commercially available and can be conveniently used. Pectinase is usually 100% juice 1
It is used in an amount of 10 units or more per 00 ml (1 unit refers to an amount of an enzyme that produces 1 micromol of galacturoic acid when acted on pectic acid for 1 hour at pH 4.0 in water at 40 ° C). The enzyme treatment is performed at a temperature of 30 to 60 ° C., preferably 35 to 50 ° C., and a pH of 2.5 to 5.5.
Perform for 10 to 120 minutes.

[0013] If necessary, a protein solution is added to and mixed with the enzyme-treated product obtained by the enzyme treatment. If necessary, the mixture thus obtained is adjusted to a pH of 4.0 or less, preferably about 3.8, with a suitable pH adjuster, for example, a citric acid solution. If necessary, functional components such as salts, flavors, sugars, sweeteners, acidulants, isoflavones and the like can be added to the mixture in appropriate amounts. If necessary, final concentration adjustment, filtration treatment, and the like are performed, and then a suitable product form, for example, bottled and sterilized to obtain the fruit and / or vegetable juice-containing protein beverage of the present invention. Further, since the used enzyme is deactivated by heating to 70 ° C. or more, the enzyme activity is stopped by the sterilization treatment.

[0014]

The embodiments of the present invention will be described below by way of examples.

Example 1: Tannase treated alone Pomegranate concentrated juice (manufactured by Sanyo Foods Co., Ltd., product name Pomegranate juice, standard Brix 63 or more, pH 2.5 to 3.5) 20
g was dissolved in 700 ml of water, the pH was adjusted to 5.5 with an aqueous sodium hydroxide solution, and water was added to make 800 ml. To this aqueous solution, tannase “Kikkoman” -KTFH was added.
800 units (trade name, tannase manufactured by Kikkoman) were added. Incubate the mixture at 40 ° C. for 1 hour,
After adding 112 g of collagen PA (trade name, manufactured by Kyowa Hakko Kogyo Co., Ltd.) and adding a small amount of granulated sugar, the pH was adjusted to 4.3 with an aqueous citric acid solution. To the obtained solution, a small amount of pomegranate flavor (manufactured by Kyowa Spice Co., Ltd.) was added, and water was added to 1000 ml. . Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 2: Treatment with chlorogenase alone In Example 1, the pH of the pomegranate juice solution was adjusted to 6.5.
The same process as in Example 1 was repeated except that 48 units of chlorogenic acid esterase (manufactured by Kikkoman, standard 15 units / g or more) was used as a chlorogenase instead of tannase, and the enzyme treatment was performed at 55 ° C. A protein drink with fruit juice was obtained. Table 1 below shows the results of the test for generation of precipitation and turbidity after storage for one month.

Example 3: Tannase-chlorogenase treatment The same procedure as in Example 1 was repeated except that 48 units of the chlorogenase of Example 2 were used in addition to tannase in Example 1, to produce the protein juice-containing protein beverage of the present invention. Obtained. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 4: Treatment with pectinase, tannase and chlorogenase 20 g of the concentrated pomegranate juice of Example 1 was dissolved in 700 ml of water, the pH of the aqueous fruit juice was adjusted to 3.5 with an aqueous sodium hydroxide solution, and water was added. To 800 ml. 0.1 g of sucrase N (trade name, pectinase manufactured by Sankyo) was added to the obtained solution, and the mixture was treated at 40 ° C. for 3 hours. The pH of the resulting solution was adjusted to 5.5 with an aqueous sodium hydroxide solution, and 800 units of tannase “Kikkoman” -KTFH (trade name, tannase manufactured by Kikkoman) and further, chlorogenase (a standard of 15 units / manufactured by Kikkoman) / g
Were added and the mixture was incubated at 40 ° C. for 1 hour. Collagen PA is added to the obtained enzyme-treated product.
112 g (trade name, manufactured by Kyowa Hakko Kogyo KK) was added, a small amount of granulated sugar was added, and the pH was adjusted to 4.3 with an aqueous citric acid solution. Then, a small amount of pomegranate flavor (manufactured by Kyowa Spice Co., Ltd.) was added, and water was added to make 1000 ml.
After the temperature reached ℃, the mixture was pasteurized by heating for 3 minutes to obtain a protein beverage containing fruit juice of the present invention. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 5: Treatment with tannase alone In the same manner as in Example 1, except that the pH of the mixture of the enzyme-treated fruit juice and collagen was adjusted to 3.8 with a citric acid solution, the same procedure as in Example 1 was repeated. The protein drink of the invention was obtained. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 6: Treatment with chlorogenase alone The same steps as in Example 2 were repeated except that the pH of the mixture of the enzyme-treated fruit juice and collagen was adjusted to 3.8 with an aqueous citric acid solution. The protein drink of the present invention was obtained. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 7: Treatment with tannase / chlorogenase In Example 3, the same steps as in Example 3 were repeated except that the pH of the mixture of the enzyme-treated fruit juice and collagen was adjusted to 3.8 with an aqueous citric acid solution. Thus, the protein beverage of the present invention was obtained. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Example 8: Treatment with pectinase, tannase and chlorogenase The same process as in Example 4, except that the pH of the mixture of the enzyme-treated fruit juice and collagen is adjusted to 3.8 with an aqueous citric acid solution. Was repeated to obtain a protein drink of the present invention. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Comparative Example 1 20 g of the concentrated pomegranate juice of Example 1 was dissolved in 700 ml of water. After adding 112 g of collagen PA (trade name, manufactured by Kyowa Hakko Kogyo) and adding an appropriate amount of granulated sugar,
The pH was adjusted to 4.3 with citric acid. A small amount of pomegranate flavor was added to the obtained solution, and water was added to the solution to obtain 1000 m
After the temperature reached 90 ° C., the mixture was sterilized by heating for 3 minutes to obtain a protein beverage containing fruit juice (comparative product). Table 1 below shows the test results of turbidity and precipitation after storage for one month.

Comparative Example 2 A protein drink containing fruit juice (comparative product) was obtained by repeating the same steps as in Comparative Example 1 except that the pH was adjusted to 3.8 with citric acid. Table 1 below shows the test results of turbidity and precipitation after storage for one month.

[0025]

[Table 1] ○ mark: Enzyme treated ×: No enzyme treated Refrigerated 5 ° C Precipitation;-: Not present ±: Slightly present +: Slightly present ++: Present +++++: Prominently present Turbidity;-: None ±: Faintly present +: Slightly present ++: Available ++++: Prominently available ++++: Extremely large

[0026]

Industrial Applicability According to the present invention, there is provided a fruit or vegetable juice-containing protein drink which hardly causes turbidity or sedimentation even during long-term storage, particularly refrigerated storage.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Takahiro Hara 4041 Ami, Ami-cho, Inashiki-gun, Ibaraki Prefecture F-term in Kyowa Hakko Kogyo Co., Ltd. Food and Beverage Research Laboratories 4B017 LC07 LG04 LG07 LK15 LK23 LP18

Claims (7)

[Claims] 1. A protein drink containing fruit and / or vegetable juice, comprising a solution in which fruit and / or vegetable juice is treated with a carboxylic ester hydrolase and protein. 2. The protein beverage containing fruit and / or vegetable juice according to claim 1, wherein the carboxylic ester hydrolase is at least one enzyme selected from tannase and chlorogenase. 3. The protein beverage containing fruit and / or vegetable juice according to claim 1, wherein the fruit and / or vegetable juice is further treated with pectinase. 4. The protein drink containing fruit and / or vegetable juice according to claim 1, wherein the pH of the protein drink is adjusted to 4.0 or less. 5. A method for treating a fruit and / or vegetable juice or a mixture of a fruit and / or vegetable juice and a protein with a carboxylate hydrolase and using only the fruit and / or vegetable juice to produce a protein. A method for producing a protein drink containing fruit and / or vegetable juice, which is mixed with: 6. The method according to claim 5, wherein the carboxylic acid ester hydrolase is at least one enzyme selected from tannase and chlorogenase. 7. The method of producing a fruit and / or vegetable juice-containing protein drink according to claim 5, wherein pectinase is used in addition to the carboxylate ester hydrolase.