JP2002000230A - Powder composition for beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder composition for beverage consisting of a powdered separated soybean protein and anthocyanin, exhibiting a color tone of reddish violet of the anthocyanin-based fresh color on dissolving or suspending it in water, milk, a sports beverage, etc., for beverage, also keeping the anthocyanin stably and maintaining various functions of the anthocyanin. SOLUTION: This edible and drinkable powdered composition is obtained by incorporating the powdered separated soybean protein, a powdered material containing the anthocyanin and an organic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a powder composition for eating and drinking, comprising a powdered isolated soybean protein, an anthocyanin-containing powder and an organic acid.
When the food and drink powder composition is dissolved or suspended in water, milk or the like when drinking, the color tone of the anthocyanin-based pigment contained in the anthocyanin-containing powder compounded into the food or drink powder composition is vivid and stable. It relates to a powder composition for eating and drinking, which can be expressed.

[0002]

2. Description of the Related Art Powdered soybean protein is widely used for eating and drinking to maintain health. However, since it has a unique flavor in general, it is difficult to eat and drink as it is. In addition, compositions containing isolated soybean proteins containing fruit components such as fruit juice and pulp and made easy to eat and drink are manufactured and sold. Fruits used for such purposes are often rich in nutrients such as vitamins, and fruit juices themselves exhibit relatively bright colors.

[0003] As such fruits, for example, blueberries and cranberries are used, which contain nutrients such as various vitamins and exhibit a vivid red-purple color that is appetizing. Among the pigments contained in these fruits, anthocyanins, which are glycosides, are particularly effective in resynthesizing rhodopsin (eye red), protecting capillaries, anti-ulcer function, improving circulatory system, anti-inflammatory function, vitamin Having various physiologically active functions such as a P-like function,
On April 24, 1998, the "2nd Blueberry Functional Symposium" sponsored by the Blueberry Association at Minami-Aoyama Kaikan, Minato-ku, Tokyo, also revealed that powdered fruits such as anthocyanins could be converted into isolated soy protein. By blending, it is possible to provide a powdery composition for eating and drinking in which the above-mentioned various functions are added in addition to the function of the isolated soybean protein, and which is easy to drink.

[Problems to be solved by the invention]

[0004] However, a powder composition for eating and drinking using an isolated soybean protein and an anthocyanin-containing powder such as a fruit powder containing anthocyanin is dissolved or suspended in, for example, water, milk, sports drink, etc. for drinking. When supplied, the vivid reddish-purple color, which is a characteristic of anthocyan, hardly appears, but rather shows a light gray color. Further, the food and drink powder composition, a mineral powder such as dolomite, calcium carbonate, magnesium carbonate, and coral mineral for the purpose of replenishing minerals such as calcium and magnesium, a food and drink powder composition, water or milk When dissolved or suspended in sports drinks and the like, these mineral components dissolve and show strong alkalinity, so that the above-mentioned gray color tone becomes more remarkable, which is not a preferable color tone.

[0005] The above-mentioned powder composition for eating and drinking cannot be said to have an appetizing color even if there is no substantial change in nutritional components.
At first glance, the impression of quality deterioration is unavoidable, and it has the drawback of reducing consumers' willingness to purchase,
Not always satisfactory. In addition, with respect to anthocyanin, which is a reddish purple pigment of the anthocyanin-containing powder, due to component changes due to decomposition of anthocyanin itself over time, the above-described various physiologically active functions may be reduced, From the viewpoint of maintaining the function of anthocyanins, stabilization of the anthocyanins themselves is also desired.

[0006] In view of the above-mentioned problems, the object of the present invention is to dissolve or suspend it in, for example, water, milk, sports drink, or the like, and to use it for drinking. To provide a powder composition for eating and drinking containing a powdery separated soybean protein and anthocyanin, which expresses a purple-red color tone, and furthermore, stably maintains anthocyanin and can maintain the above-mentioned various functions of the anthocyanin. is there.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, citric acid was added to a mixture of powdery separated soybean protein and a powder containing anthocyanin. It has been found that the above-mentioned disadvantages can be overcome by adding an organic acid such as this, and the present invention has been completed based on this finding. That is, the present invention is a powder composition for eating and drinking, comprising a powdery separated soybean protein, a powder containing anthocyanin, and an organic acid. It is known that anthocyanins themselves exhibit good red-violet coloring on the acidic side, but no improvement in coloring when powdered soybean protein coexists has been known at all. Hereinafter, the present invention will be described in detail.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The powdery isolated soybean protein used in the present invention may be any protein containing a powdery protein isolated from soybean by a conventional method, and is particularly limited by the production method. Not something. As the powdery separated soybean protein, for example, sugars and the like are removed from defatted soybeans obtained by removing soybean oil from whole soybeans by water extraction, and then the protein is separated by an acid, and then neutralized to obtain a separated soybean protein. The isolated soy protein was prepared by sterilizing and drying, and the isolated soy protein was extruded, dried and sized to form a tissue. A soybean peptide or the like, which is partially or entirely reduced in molecular weight by the action of an enzyme or by chemical means, and sterilized and dried, can be used, and all obtained in this manner can be used in the present invention. As a commercially available powdery isolated soybean protein that can be used in the present invention, for example, a trade name “SUPRO 71”
"0", "Fujipro", "Sun Rubber", "Prolina", "Fujinix", "Apex", "Hinute" (all sold by Fuji Protein Technology Co., Ltd.)
And the like.

The powder containing anthocyanins used in the present invention includes fruits of plants containing anthocyanins,
Juice, petals, leaves and the like are dried by a conventional method such as freeze-drying method, hot-air drying method and the like, and powdered, or those extracted and purified from the fruits, fruit juices, petals, leaves and the like by a conventional method, etc. In other words, there is no particular limitation as long as it contains anthocyanins. Examples of such anthocyanin-containing powders include, for example, cranberry fruit juice having a urinary tract infection prevention function, a dried fruit extract and the like, or a powdered blueberry juice and the like. Particularly preferably used. Commercial products of such powders include, for example, trade names “Cranberry Powder” (available from Kikkoman Corporation), “Blueberry Powder” (available from Nippon Sebel Hegner Co., Ltd.) and the like. In addition, `` Hibiscus powder '' (made by Nippon Biocon Co., Ltd.) made by drying hibiscus petals and powdered `` Shiosa leaf powder '' (made by Amino Up Chemical Co., Ltd.) Dried “Murasaki Imo Powder” (Senba Foods Co., Ltd.) can also be mentioned.

As the organic acid used in the present invention, since the composition of the present invention is in the form of a powder, it is usually in the form of a crystal or powder such as citric acid, tartaric acid, malic acid and the like. Although it is preferable to use an organic acid which is usually in a liquid state, an organic acid which is encapsulated with, for example, cyclodextrin or the like to form a granule can also be used. Among the organic acids used in the present invention, citric acid, tartaric acid, and malic acid are particularly preferable in view of the flavor of the powdered food and drink composition, as described later. When a mineral acid such as hydrochloric acid or sulfuric acid is used instead of the organic acid,
Although an anthocyan-based vivid red-purple color tone is exhibited when suspended, it becomes an unacceptable and irritating taste as food, and is used in the food and drink powder composition of the present invention which is provided for food and drink. It turned out to be unsuitable.

When the powdered soybean protein, an anthocyanin-containing powdery substance and an organic acid are contained in the powdery food composition of the present invention to contain the powdery isolated soybean protein, the mixing ratio of the three is not particularly limited. An arbitrary ratio is selected depending on the specification of the powder composition for food and drink to be used, and the desired degree of coloring by anthocyanin when dissolved and suspended. Usually, from the viewpoint of the purpose of use of this type of composition, the powdered soybean protein is the main component, and in many cases, a powder containing anthocyanin is used as an auxiliary in order to make it easier to eat and drink. The compounding ratio is a weight ratio with respect to the food and drink powder composition, for example, 9 parts of powdery separated soybean protein
5 to 50% powder containing anthocyanin is 4 to 49%
%, And about 2 to 20% of an organic acid. In general, when the powder composition for food and drink is to be darkened when dissolved or suspended in water or the like, the blending ratio of the powdered substance containing anthocyanin and the organic acid may be increased.

Regarding the content of the organic acid, as described later, in order to obtain a powdery food and drink composition having an appropriate color tone and good taste, the weight ratio of the organic acid to the composition must be 2. 0 to 20.0% is particularly preferred. For example, when 10 g of powdery separated soybean protein and 2 g of a powder containing anthocyanin are blended, the blend of organic acid is 0.25
g to about 3.0 g. In this case, the ratio of the three in the powdered food and drink composition was as follows: isolated soy protein;
1.6 to 66.7% powder containing anthocyanin; 1
6.3 to 13.3%, organic acid; 2.0 to 20.0%.

The powder composition for eating and drinking of the present invention in which an organic acid is blended with a powder containing powdery separated soybean protein and anthocyanin is blended with water, milk or phosphates, minerals, vitamins and the like. When dissolved or suspended in sports drinks, etc., it exhibits a very favorable color tone,
The taste is also good. In particular, when a mineral material showing strong alkalinity such as dolomite, calcium carbonate, magnesium carbonate, coral mineral, etc. is added to the food and drink powder composition for the purpose of mineral enhancement, when this is dissolved and suspended, an anthocyanin specific Color tone is difficult to express,
In such a case, it is extremely effective to add an organic acid. In addition, the amount of intake when eating and drinking the powder composition for eating and drinking of the present invention as a health supplement is generally 10 g to 50 g in terms of isolated soy protein per adult per day, depending on the composition of the powder composition. It is about.

Further, the powder composition for food and drink of the present invention is not a conventional coloring method using a coloring agent or the like, but a color developed by a natural product-derived pigment by an added organic acid. Used with confidence. Further, by making the food and drink powder composition acidic, the stability of the anthocyanin glycoside itself is improved, and the above-mentioned physiologically active function of anthocyanin is also maintained favorably. The product is extremely useful as a health maintenance food.

[0015]

The present invention will be described in more detail with reference to the following experimental examples and examples, but the present invention is not limited by these examples. In the following experimental examples and examples, as the powder containing anthocyanin, “Blueberry Powder” sold by Nippon Sebel Hegner Co., Ltd. was used. This is a freeze-dried powder of the juice obtained from blueberry fresh fruit. The cranberry juice powder used as the powder containing anthocyanin is “cranberry powder” sold by Kikkoman Corporation. In addition, hibiscus powder
"Hibiscus powder" manufactured by Nippon Biocon Co., Ltd. was used. In addition, "SUPRO 710" manufactured by Fuji Protein Technology Co., Ltd. was used as the powdery separated soybean protein.

Experimental Example 1 (Organic acid used in the present invention and sensory evaluation) A suitable organic acid used in the present invention was examined. That is, hydrochloric acid, sulfuric acid, citric acid, tartaric acid, and lactic acid were added to a mixture of 10 g of powdery separated soy protein and 2 g of cranberry juice powder dissolved and suspended in water to make 50 ml, respectively.
Phosphoric acid and malic acid were added so as to have a pH of 3.5, and a taste sensory test was performed by five evaluators. The evaluation criteria were such that “flavor that is sufficiently acceptable as food” was [+], “generally acceptable flavor” was [±], and “not acceptable” was [−]. Table 1 shows the evaluation results.

[0017]

[Table 1]

According to the visual observation performed on the color tone of the liquid mixture of each category, there was almost no difference between them. Although the preferred color tone was due to the anthocyanin, the flavor was clear as shown in Table 1 with hydrochloric acid and sulfuric acid. When was used, the evaluation was low due to an irritating sour taste and was unacceptable as a commercial product. On the other hand, in the case of citric acid, tartaric acid, lactic acid, and malic acid, which are organic acids, the flavor was good, particularly citric acid was the highest evaluation, and then, malic acid and tartaric acid were preferably evaluated.

Experimental Example 2 (Evaluation of color tone with blueberry juice powder) From the results of Example 1, the one using citric acid was the highest in terms of flavor, so the amount of organic acid (citric acid) added. The relationship between color and color was examined as follows. That is, citric acid was added to a mixture of 10 g of powdery separated soybean protein and 2.0 g of bullberry powder, respectively, with citric acid at 0,0.
25, 0.5, 1.0, 1.5, 2.0, 2.5, 3.
0 g, dissolved and suspended in 40 ml of water,
The sensory evaluation was made with the naked eye. The sensory test was performed for No. 1 without adding citric acid. Those having a control of 1 and having a color closer to blueberry than that were evaluated as having the upper limit of “+3”.
And "0", "Slightly preferable color tone" is "+1", "Preferable color tone" is "+2", and "Very preferable color tone" is "+3".
The evaluation criteria were evaluated by 15 panelists. The average value of the evaluations of 15 people was used as the score. Table 2 shows the results and the pH measurement results of the mixed solution when each of the food and drink powder compositions was dissolved and suspended.

[0020]

[Table 2]

As shown in Table 2, there is a clear difference between the citric acid-added group and the citric acid-free group. It can be seen that the expression is clearly strong. Then, it was found that it is better to add citric acid so that the citric acid concentration becomes 2% or more in order to give a preferable color tone. Further, when citric acid of 20% or more is added, although the appearance of color becomes very good,
The sourness was found to be intense.

Experimental Example 3 (Evaluation of color tone with cranberry juice powder) In the case where cranberry juice powder was used as a powder containing anthocyanin, the amount of organic acid (citric acid) and The relationship with the color tone was examined as follows. That is, citric acid was added to a mixture of 10 g of powdery separated soybean protein and 2.0 g of cranberry powder, respectively, with 0, 0.25, 0.5, and 1.
0, 1.5, 2.0, and 2.5 g were added, and they were each dissolved and suspended in 75 ml of water, and the sensory evaluation was visually conducted by 15 persons using the same evaluation criteria as in Experimental Example 2. Table 3 shows the results and the pH measurement results of the mixed solution when each of the food and drink powder compositions was dissolved and suspended.

[0023]

[Table 3]

As shown in Table 3, there is a clear difference between the citric acid-added and the non-citric acid-added ones. It can be seen that the expression is clearly strong. Then, it was found that it is better to add citric acid so that the citric acid concentration becomes 2% or more in order to give a preferable color tone. Further, when citric acid of 20% or more is added, although the appearance of color becomes very good,
It was found that the sourness became intense.

EXPERIMENTAL EXAMPLE 4 (Evaluation of Color Tone with Hibiscus Petal Powder) When hibiscus petal powder was used as the anthocyanin-containing powder, an organic acid (citric acid) was added in substantially the same manner as in Experimental Example 2. The relationship between the amount and the color tone was examined as follows. That is, citric acid was added to a mixture of 10 g of powdery separated soybean protein and 2.0 g of hibiscus powder in a mixture of 0, 0.25, 0.5, 1.0, 1..
5, 2.0, 2.5 g and add 75 m each
and dissolved and suspended in 1 l of water. This was visually evaluated visually by 15 persons using the same evaluation criteria as in Experimental Example 2. Table 4 shows the results and the pH measurement results of the mixed solution when each of the food and drink powder compositions was dissolved and suspended.

[0026]

[Table 4]

As is clear from Table 4, a clear difference is recognized in the citric acid-added group as compared with the citric acid-free one, and the preferable color tone by hibiscus is increased as the amount of citric acid added increases. Is clearly expressed. In order to obtain a preferable color tone, it is preferable to add citric acid so that the concentration of citric acid is 2% or more. When citric acid of 20% or more is added, color expression is very good. It was found that the sourness became intense.

Experimental Example 5 (Evaluation of Color Tone in the Presence of Dolomite) When dolomite was added to the food and drink composition of the present invention, the amount of organic acid (citric acid) added was substantially the same as in Experimental Example 2. The relationship between color and color was examined as follows. That is, citric acid was added to a mixture of 10 g of powdery separated soybean protein, 2.0 g of blueberry powder, and 1.0 g of dolomite, respectively, with 0, 0.25, 0.5,.
0, 1.5, 2.0, 2.5 and 3.0 g were added, and the resultant was dissolved and suspended in 75 ml of water, and this was visually evaluated by 15 persons with the same evaluation criteria as in Experimental Example 2. did.
Table 5 shows the results and the pH measurement results of the mixed solution when each of the food and drink powder compositions was dissolved and suspended.

[0029]

[Table 5]

When dolomite does not exist (Experimental example 2)
In the above, it is preferable to add citric acid so that the amount of citric acid becomes 2% or more in order to make the color tone of blueberry suitable, but in the presence of dolomite exhibiting alkalinity, as shown in Table 5, According to sensory evaluation, it is necessary to add more citric acid due to the high pH when the food and drink powder composition is dissolved and suspended, and it is desirable to set the citric acid amount to about 4% or more. Was. When dolomite is blended, 3 g of citric acid (18% citric acid in the powdered food composition) is used because the pH after dissolution is shifted to the alkaline side as compared with the case where dolomite is not present. (0.8%), the acidity was not too strong, and the taste and color tone were good. In any case, as can be seen from Table 5, even in the case where dolomite was added, a clear difference was recognized in the case of each citric acid addition category as compared with the case where no organic acid (citric acid) was added. Was.

Example 1 (Preparation of cranberry-flavored food and drink powder composition) [0031] 200 kg of a cranberry-flavored food and drink powder composition of the present invention having the following composition was prepared. (Unit: kg) SUPRO 710 156.893 Cranberry powder 28.452 Citric acid 14.226 Vitamin B ₁ 0.006 Vitamin B ₂ 0.008 Vitamin B ₆ 0.019 Vitamin B ₁₂ 0.036 Vitamin C 0.360

Example 2 (Preparation of cranberry-flavored food / drink composition containing dolomite) 200 kg of a cranberry-flavored food / drink composition of the present invention containing dolomite and having the following composition and containing dolomite was prepared. (Unit: kg) SUPRO 710 142.667 Dolomite 14.226 Cranberry powder 28.452 Citric acid 14.226 Vitamin B ₁ 0.006 Vitamin B ₂ 0.008 Vitamin B ₆ 0.019 Vitamin B ₁₂ 0.036 Vitamin C 0.360

[0033]

According to the present invention, the powder composition containing isolated soybean protein and anthocyanin, and the powder composition for eating and drinking of the present invention containing an organic acid are dissolved or suspended in, for example, water, milk, sports drink and the like. When used for drinking, it develops an anthocyan-based vivid reddish purple color tone. What does not contain an organic acid, does not express any anthocyan-based vivid red-purple at all, and because it is gray, it is hard to say that it is appetizing, but the powder composition for eating and drinking of the present invention is In addition, even when an alkaline mineral component such as dolomite is blended for the purpose of replenishing minerals,
It expresses the color tone clearly and is improved to a color tone that invites appetite. Moreover, the food and drink powder composition of the present invention contains an organic acid, so that the anthocyanin itself is kept stable,
Since the above-mentioned various functions possessed by the anthocyanin can be maintained and it has both functions of the powdery separated soybean protein and the anthocyanin, it is extremely useful as a food or drink for maintaining health.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 2/58 A23L 2/38 D 2/39 2/00 F 2/02 M 2/38 Q F term ( Reference) 4B017 LC01 LE01 LG04 LG08 LK01 LK08 LL03 4B018 LB08 LE03 MA02 MB02 MC01 MC04 MD01 MD09 MD20 MD52 MD58 ME08

Claims (5)

[Claims] 1. A powder composition for eating and drinking, comprising a powdered isolated soy protein, a powder containing anthocyanin, and an organic acid. 2. The powder composition for eating and drinking according to claim 1, wherein the powder containing anthocyanin is one of cranberry juice powder and blueberry juice powder. 3. The powder composition for food and drink according to claim 1, wherein the organic acid is any one of citric acid, tartaric acid, and malic acid. 4. The food and drink powder composition according to claim 1, wherein the organic acid content is 2 to 20% by weight based on the weight of the food and drink powder composition. 5. The method according to claim 1, wherein a mineral material is blended.
The food or drink powder composition according to any one of 2, 3, and 4.