JP2006325603A - Protein-containing acidic food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a protein-containing acidic food and drink that have smooth throat flow, good taste and high storage stability and provide a method for producing the same. <P>SOLUTION: The method for producing a protein-containing acidic food or drink comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the protein in the emulsion at a high temperature to make the emulsion having a pH value that is lower than the isoelectric point of the protein; the protein-containing acidic food and drink produced in the method; protein-containing acidic food and drink containing protein, fat and oil, and water-soluble polysaccharide, in which the dispersed particles have a mean particle size of not treater than 15 μm; and a protein-containing acidic drink containing protein, fat and oil, and water-soluble polysaccharide, in which the dispersed particles have a mean particle size of not greater than 15 μm and/or having a viscosity not greater than 20 centipoises (cPs). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a protein-containing acidic food or drink excellent in throat, flavor and storage stability.

As protein-containing acidic foods and drinks, acidic milk beverages obtained by fermenting milk with lactic acid bacteria or yeast to make fermented milk and using this as a main ingredient and adding acidulants such as fruit juice and acidic electrolyte are known. However, fermented milk does not have a refreshing feeling, and addition of electrolytes or oils and fats to the fermented milk causes agglomeration, resulting in poor throatiness such as roughness.
As a method for producing a sour throat acidic milk beverage, a method of homogenizing acidic milk and a raw material containing pectin and calcium components, a method of adding calcium after homogenizing the raw material containing acidic milk and pectin (Patent Literature) 1) A method for producing a fat-containing concentrated lactic acid bacteria beverage in which fat is stably dispersed by high-pressure homogenization (Patent Document 2) and the like are known. However, even if these methods are used, an acidic milk beverage that has a sufficiently good throat is not obtained.

  In addition, acidic milk beverages are difficult to store for a long period of time, and can usually be distributed only for a period of about two weeks at a low temperature. In order to distribute the acidic milk beverage at room temperature for a long period of time, for example, it is sterilized by ultra-high temperature instantaneous sterilization (UHT) or retort, or acid is added to bring the fermented milk to pH 4.0 or less and then sterilization at room temperature. However, these sterilization methods usually cause aggregation.

As a method for producing an acidic milk beverage that does not use fermented milk as a main raw material, a method of adding a stabilizer (Patent Documents 3 and 4) or a saccharide (Patent Document 5), a protein is solubilized with a strong acid (Patent Document 6). Methods are known.
However, when producing an acidic milk beverage that does not use fermented milk as the main ingredient, most of the protein contained in the milk will pass through its own isoelectric point. It is difficult to obtain a preferable product because the protein aggregates during passage.

For this reason, protein-containing acidic beverages are hardly known other than acidic milk beverages that use fermented milk as the main raw material.
On the other hand, the demand for liquid nutrients such as concentrated liquid food using nitrogen as a protein has been increasing in recent years. Many liquid nutrients containing nitrogen as a protein have a pH adjusted to a neutral range, but the nutrients adjusted to a neutral pH feel oily and have a bad taste. Have the disadvantages. For this reason, development of protein containing acidic food-drinks, such as an acidic type liquid nutrient, is desired. However, when producing an acidic type liquid nutrient containing a high amount of protein, the same problem as in the production of an acidic milk beverage that does not use fermented milk as a main ingredient arises. In particular, when manufacturing liquid nutrients with enhanced nutrients by adding electrolytes such as minerals and water-soluble vitamins, protein aggregation is promoted by the electrolyte when passing through the isoelectric point. It is difficult to obtain a product that is preferable as a liquid nutrient.

Moreover, semi-solid foods such as protein-containing jelly and pudding are required as dietary supplements for the elderly with reduced chewing and swallowing functions. And it is difficult to produce a semi-solid food containing protein.
JP-A-8-56567 JP-A 64-20057 Japanese Patent Publication No. 48-35470 JP-A-8-280366 Japanese Patent Publication No. 51-38780 Japanese Patent Publication No.49-20508

  An object of the present invention is to provide a protein-containing acidic food and drink excellent in throat, flavor and storage stability, and a method for producing the same.

  The present invention provides a protein-containing acidic food or drink characterized in that a protein emulsion having a pH higher than the isoelectric point of the protein contained is adjusted to a pH lower than the isoelectric point of the protein under a high temperature condition. Method, protein-containing acidic food / beverage product produced by the method, protein-containing acid food / beverage product containing protein, fat and water-soluble polysaccharide, and dispersed particles having an average particle size of 15 μm or less, and protein, fat and water The present invention relates to a protein-containing acidic beverage containing a soluble polysaccharide and having an average particle size of dispersed particles of 15 μm or less and / or a viscosity of 20 centipoise (cPs) or less.

  ADVANTAGE OF THE INVENTION According to this invention, the protein containing acidic food-drinks excellent in throat, flavor, and storage stability, and its manufacturing method can be provided.

  In the present invention, the protein-containing acidic food or drink means a food or drink that shows acidity and contains a protein, but preferably has a pH of 2.5 to 5.0 in order to have an appropriate acidity, and has a refreshing feeling. In order to have, it is more preferable to show pH 2.5-4.0. The protein content of the protein-containing acidic food or drink is not particularly limited, but in order to obtain a suitable throat, the protein content is 0.1 to 10% by weight, particularly 0.5 to 7% by weight. Preferably there is.

Protein-containing acidic foods and drinks include protein beverages such as milk and soy milk, acidic beverages made by adding acidulants, etc., acidic liquid nutrients such as concentrated liquid foods where the nitrogen source is protein and is acidic Examples include acidic beverages, protein-containing acidic semi-solid foods obtained by molding protein emulsions prepared in the same manner as the protein-containing acidic beverages into jelly, paste, and the like.
The protein used in the present invention is a protein used in foods and drinks and pharmaceuticals, preferably a protein used in foods and drinks, preferably a natural protein material or natural protein material containing a high amount of plant protein, animal protein, milk protein, etc. Any of crudely purified protein, purified protein, etc. derived from can be used. The protein of the present invention is subjected to treatments such as hydrolysis, acylation, alkylation, esterification, phosphorylation, glycosylation, hydroxylation, methylation, oxidation, reduction, etc. by chemical treatment, enzyme treatment, physical treatment, etc. Proteins that form salts with proteins, alkali metals, alkaline earth metals, etc. are all used. Proteins of the present invention include soy protein, wheat protein such as gluten, corn protein, plasma protein, blood cell protein, egg white protein, egg yolk protein, meat protein, fish protein, milk protein such as casein, whey protein, collagen, gelatin, Examples include albumin, globulin, fibrin, fibrinogen and the like.

In the present invention, proteins having an isoelectric point of pH 3.5 to 7.0, such as soybean protein, milk protein, albumin, and gelatin, are preferably used. Moreover, it is preferable to use what was made into the form of a hydrolyzate and a partial hydrolyzate as proteins which are easy to heat-denature, such as a whey protein and an egg white protein.
Examples of the protein emulsion having a pH higher than the isoelectric point of the contained protein include protein beverages such as milk and soy milk. Further, the protein is dissolved or dispersed in an aqueous medium having a pH higher than the isoelectric point of the protein so that the protein is preferably 0.1 to 15.0% by weight, preferably 0.5 to 10.0% by weight. Then, a protein emulsion can be prepared by preparing a protein solution, adding fats and oils and an emulsifier to the solution, stirring, mixing, and emulsifying.

In the present invention, the aqueous medium refers to water or a solvent containing water as a main component. The solvent containing water as a main component may be any solvent as long as it contains water as a main component, and may contain other components as long as the formation of the protein emulsion is not inhibited.
Examples of fats and oils include vegetable oils such as soybean oil and corn oil, animal fats such as tallow and milk fat, and MCT (medium chain fatty acid triglyceride). May be used.

When adding fats and oils to the protein solution, from the viewpoint of the texture or emulsification stability of the protein-containing acidic beverage, the fats and oils should be added in an amount of 0.1 to 10% by weight, particularly 0.5 to 6% by weight. Is preferred.
Examples of the emulsifier include lecithin, lysolecithin, glycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride, and any of them may be used as long as it is generally edible.

The amount of the emulsifier varies depending on the type of protein solution, fat or oil or emulsifier used, but an amount capable of keeping the emulsified state stable in the protein-containing acidic food or drink may be added.
A protein emulsion is obtained by adding fats and oils and an emulsifier to a protein solution, and stirring and mixing using a device such as a colloid mill, a homomixer, a high-pressure homogenizer, or an ultrahigh-pressure homogenizer to emulsify. For example, when stirring and mixing using a high-pressure homogenizer, the treatment may be performed at 100 kg / cm ² or more.

  For example, when the protein of the protein-containing acidic food or drink is casein, the raw material protein may be a natural protein material containing a high content of casein, for example, animal milk such as cow's milk, goat's milk, sheep milk, horse milk, and natural protein material. Any of the crudely purified casein and purified casein derived from it can be used. Casein may be any of those subjected to chemical treatment, enzyme treatment, physical treatment, and the like, and those forming a salt.

  An example of a casein emulsion having a pH higher than about pH 4.5, which is the isoelectric point of casein, is animal milk. Also, using the same method as the protein emulsion preparation method, a raw material protein is dissolved or dispersed in an aqueous medium having a pH higher than the isoelectric point of casein to prepare a casein solution, and an oil and fat and an emulsifier are added to the solution. Is added, stirred, mixed and emulsified to prepare a casein emulsion.

The content of the protein in the protein emulsion is not particularly limited, but in order to obtain a suitable throat as a protein-containing acidic food or drink, it is 0.1 to 10% by weight, particularly 0.5 to 7% by weight. Preferably there is.
When a water-soluble polysaccharide is contained in a protein emulsion, an effect of suppressing protein aggregation is obtained when adjusting to a pH lower than the isoelectric point of the protein under high temperature conditions. It is preferable to add a water-soluble polysaccharide to the protein emulsion.

Examples of the water-soluble polysaccharide include water-soluble polysaccharides such as hemicellulose derived from seeds such as pectin, corn, rice, palm, palm, cottonseed, and soybean. As the water-soluble polysaccharide, a water-soluble polysaccharide which is excellent in the action of emulsifying a protein solution and has a low viscosity in acidity, for example, a water-soluble polysaccharide derived from soybean seeds is preferably used.
The water-soluble polysaccharide may be added in any amount, but added so that the content of the water-soluble polysaccharide in the protein emulsion is 0.1 to 1.5% by weight, particularly 0.3 to 1.2% by weight. It is preferable to do.

  The protein-containing acidic food or drink of the present invention can contain various electrolytes, but when the protein emulsion contains a large amount of electrolyte, the protein-containing acidic food or drink can be adjusted to a pH lower than the isoelectric point of the protein under high temperature conditions. In addition, protein aggregation or gelation is likely to occur. For this reason, it is preferable that the solvent containing water as a main component contains little or no electrolyte. For this reason, it is preferable not to add an electrolyte to the protein emulsion before adjusting the pH under high temperature conditions.

Examples of the electrolyte include minerals, water-soluble vitamins, amino acids, nucleic acids and the like.
Examples of the mineral include sodium, calcium, potassium, iron, magnesium, manganese, zinc, selenium and the like.
Examples of water-soluble vitamins include ascorbic acid, thiamine, riboflavin, nicotinic acid, vitamin B ₆ , pantothenic acid, folic acid, vitamin B ₁₂ , biotin, choline, inositol, paraaminobenzoic acid, niacin and the like.

Examples of amino acids include aspartic acid, glutamic acid, glycine, threonine, methionine, tyrosine, arginine, and lysine.
Examples of the nucleic acid include inosinic acid, guanylic acid, sodium ribonucleotide and the like.
Non-electrolytes other than water-soluble polysaccharides, such as saccharides and fat-soluble vitamins, may be added to the protein emulsion before adjusting the pH under high temperature conditions.

In the present invention, a saccharide refers to a saccharide excluding a water-soluble polysaccharide. Examples of the saccharide include edible saccharides such as dextrin, starch, cellulose, oligosaccharide, disaccharide, monosaccharide, and sugar alcohol. When a saccharide is contained in a protein emulsion, it is preferable to add a saccharide in order to obtain an effect of reducing acidity and a good throat.
Any amount of saccharide may be added, but it is preferable to add such that the saccharide content in the protein emulsion is 0.5 to 30% by weight, particularly 5 to 25% by weight.

Examples of fat-soluble vitamins include vitamin A, vitamin D, vitamin E, vitamin K, and the like.
A protein emulsion having a pH higher than the isoelectric point of the contained protein is heated under high temperature conditions, preferably the product temperature is 50 to 150 ° C., more preferably the product temperature is maintained at 70 ° C. to 100 ° C. Below, it adjusts to pH lower than the isoelectric point of this protein using a sour agent etc. The holding time under high temperature conditions is not particularly limited, but is usually 5 seconds to 30 minutes.

Examples of acidulants include orange juice, grape juice, apple juice and other fruit juices, citric acid, malic acid, gluconic acid, tartaric acid, lactic acid, acetic acid and other inorganic acids, hydrochloric acid and other inorganic acids, In particular, citric acid, malic acid and gluconic acid are preferably used.
After adjusting to a pH lower than the isoelectric point of the protein containing the protein emulsion, in addition to the electrolyte, non-electrolyte and acidulant, any additive such as a fragrance or a dye is added to the protein emulsion. It may be added. After the additive is added, it is preferable to perform a homogenization treatment by a method similar to the emulsification treatment using an apparatus such as a colloid mill, a TK homomixer, a high-pressure homogenizer, or an ultrahigh-pressure homogenizer.

The protein-containing acidic beverage can be produced by heat-sterilizing the protein emulsion prepared by the above method using a conventional method.
Protein-containing acidic semi-solid foods are prepared by adding a gelling agent to a protein emulsion prepared by the same method as for protein-containing acidic beverages, followed by heat sterilization. It can be manufactured by molding into a pudding shape or the like.

  Any gelling agent may be used as long as it is generally edible, including gellan gum, locust bean gum, guar gum, xanthan gum, carrageenan, konjac mannan, gelatin, agar, etc. It is preferable to use agar from the viewpoint. The addition amount of the gelling agent may be adjusted according to the desired texture. For example, in the case of agar, it is usually added so as to be 0.1 to 1.0% by weight of the food or drink.

According to the production method of the present invention, protein aggregation in a protein emulsion is suppressed, so protein-containing acidic foods and drinks, particularly protein-containing acidic foods and drinks that contain electrolytes such as minerals, vitamins, amino acids, and nucleic acids at high concentrations. The product can be suitably manufactured.
In addition, according to the production method of the present invention, protein-containing acidic food or drink containing protein, fat and water, and water-soluble polysaccharide, and having an average particle size of dispersed particles of 15 μm or less, or protein, fat and water, and water-soluble polysaccharide A protein-containing acidic beverage containing and having an average particle size of 15 μm or less and / or a viscosity of 20 cPs or less can be produced.

  In the food and drink, protein, fats and oils and water-soluble polysaccharides have the same meaning as described above, the protein content is 0.1 to 10% by weight, preferably 0.5 to 7% by weight, and the fats and oils content is 0.00. It is 1 to 10% by weight, preferably 0.5 to 6% by weight, and the content of the water-soluble polysaccharide is 0.1 to 1.5% by weight, preferably 0.3 to 1.2% by weight. For example, when the food or drink is a concentrated liquid food, the content of protein and fat is preferably 1.0% by weight or more.

  The food and drink may contain electrolytes, non-electrolytes other than water-soluble polymers, acidulants, gelling agents, and the like, in addition to proteins, fats and water-soluble polysaccharides. Electrolytes, non-electrolytes other than water-soluble polymers, acidulants, and gelling agents are as defined above. For example, when the food or drink is a concentrated liquid food, it preferably contains 6.0% by weight or more of non-electrolytes other than water-soluble polymers, particularly carbohydrates. In addition, when the food or drink contains an acidulant, it is preferable that the acidulant is an organic acid. Of the organic acids contained in the food or drink, the normality of lactic acid and acetic acid contained in the organic acid When the total value exceeds 50% of the normality of the whole organic acid, the refreshing feeling becomes poor, and thus it is preferably 50% or less.

  The dispersed particles refer to particles contained in a dispersed state in the food or drink such as colloidal particles. The average particle size of the dispersed particles can be measured using a particle size distribution meter. In addition, when protein-containing acidic foods and drinks are those to which a gelling agent is added, the foods and drinks are heated to melt above the melting point of the gelling agent, and diluted to 500 times or more by adding warm water to the melt. Then, it can be measured using a particle size distribution meter.

The viscosity of the protein-containing beverage can be measured as a viscosity at 20 ° C. using a B-type viscometer.
In order to prevent the protein-containing food or drink from feeling rough, the average particle diameter of the dispersed particles is preferably 15 μm or less, and more preferably 10 μm or less.
When the protein-containing acidic beverage is a protein-containing acidic beverage, the viscosity is preferably 20 cPs or less in order to improve the throat. Moreover, when protein containing acidic food-drinks are protein containing acidic semi-solid foods, it is preferable that the viscosity before adding a gelatinizer is 20 cPs or less.

  Examples and comparative examples are shown below.

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester, and water-soluble soybean fiber (Fuji Oil Co., Ltd.) Was dissolved to 1.2 wt%. Citric acid was added to the resulting solution to adjust the pH to 6.5, preliminarily emulsified at 5000 rpm for 5 minutes using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and then a high-pressure homogenizer (manufactured by Runny) And emulsified at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and at the end of the heating and holding, citric acid was added to adjust to pH 3.9. After pH adjustment, calcium chloride was added to 1.47 g / L, magnesium sulfate to 2.06 g / L and dipotassium hydrogen phosphate to 1.7 g / L, and 300 kg / cm ² using a high pressure homogenizer. Homogenized. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.

  With respect to the obtained liquid nutrients and the liquid nutrients obtained in Comparative Examples 1 to 5, the viscosity was measured, and the aggregation of the protein and the rough feeling of the throat were evaluated. The viscosity at 20 ° C. was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). Protein aggregation is the result of observing the precipitate after leaving the liquid nutrient for 1 week,-: no precipitate, +: faint precipitate, ++: slight precipitate, ++++: precipitate. ++++: Precipitate was conspicuous, and +++++: Precipitate was large. The feeling of roughness of the throat is based on a sensory evaluation by five panelists. The feeling of roughness of the throat is as follows:-: No roughness, +: Slight roughness, ++: Slightly roughness: +++: Roughness, +++ : Roughly noticeable, +++++: Excessively rough, expressed by a six-step evaluation.

  The results are shown in Table 1.

As shown in Table 1, the liquid nutrient obtained in Example 1 had a low viscosity, no agglomeration, and excellent throat strain. In contrast, Comparative Example 1 in which the temperature was lowered when passing the isoelectric point, Comparative Examples 2 and 3 emulsified after passing through the isoelectric point, some before passing through the isoelectric point In Comparative Examples 4 and 5 to which minerals were added, the viscosity was high, aggregation was remarkably observed, and the sore throat was poor.
Comparative Example 1

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. The resulting solution was adjusted to pH 6.5 by adding citric acid, pre-emulsified with a TK homomixer at room temperature and 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at room temperature and 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and after cooling the product temperature to 20 ° C., citric acid was added to adjust the emulsion to pH 3.9. After pH adjustment, calcium chloride was added to 1.47 g / L, magnesium sulfate to 2.06 g / L and dipotassium hydrogen phosphate to 1.7 g / L, and 300 kg / cm ² using a high pressure homogenizer. Homogenized. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.
Comparative Example 2

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. Citric acid was added to the resulting solution to adjust to pH 3.9. After pH adjustment, the mixture was pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and after cooling the product temperature to 20 ° C., 1.47 g / L of calcium chloride, 2.06 g / L of magnesium sulfate and 2 potassium potassium phosphate were added. It added so that it might become 1.7 g / L, and it homogenized at 300 kg / cm < ² > using the high voltage | pressure homogenizer. The solution was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.
Comparative Example 3

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. The resulting solution was adjusted to pH 3.9 by adding citric acid, preliminarily emulsified with TK homomixer at 5000 rpm for 5 minutes, and then emulsified with high pressure homogenizer at 300 kg / cm ² . After adding calcium chloride 1.47 g / L, magnesium sulfate 2.06 g / L and dipotassium hydrogen phosphate 1.7 g / L to the obtained emulsion, respectively, using a high pressure homogenizer. Homogenization was performed at 300 kg / cm ² . The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.
Comparative Example 4

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. Citric acid was added to the resulting solution to adjust the pH to 6.5, pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . After adding calcium chloride to the obtained emulsion to 1.47 g / L and magnesium sulfate to 2.06 g / L, heat and hold at 80 ° C. for 30 minutes, and add citric acid at the end of heating and holding. Adjusted to pH 3.9. After adjusting the pH, dipotassium hydrogen phosphate was added to the emulsion so as to be 1.7 g / L, and homogenized at 300 kg / cm ² using a high-pressure homogenizer. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.
Comparative Example 5

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. The resulting solution was adjusted to pH 6.5 by adding citric acid, pre-emulsified with TK homomixer for 5 minutes at 5000 rpm, and then emulsified with 300 kg / cm ² using a high-pressure homogenizer. To the obtained emulsion, calcium chloride was added to 1.47 g / L and magnesium sulfate to 2.06 g / L, and then citric acid was added at room temperature to adjust the pH to 3.9. After adjusting the pH, 1.7 g / L of dipotassium hydrogen phosphate was added and homogenized at 300 kg / cm ² using a high-pressure homogenizer. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. Citric acid was added to the resulting solution to adjust to pH 6.5. After pH adjustment, the mixture was pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and at the end of the heating and holding, citric acid was added to adjust to pH 3.9. After pH adjustment, calcium chloride 1.47 g / L, magnesium sulfate 2.06 g / L, dipotassium hydrogen phosphate 1.7 g / L and microcrystalline cellulose (Asahi Kasei Kogyo Co., Ltd.) 0.5 wt% And homogenized at 300 kg / cm ² using a high-pressure homogenizer. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.

  After the obtained liquid nutrient was stored at 30 ° C. for half a year, the emulsion stability and the suspension stability were evaluated. Emulsification stability was evaluated in three stages: good emulsification state, water separation and cream line were observed, oil off, water separation and cream line were observed, and none of oil off, water separation and cream line was observed, The result that the emulsified state was good was obtained. Suspension stability was evaluated based on changes in viscosity before and after storage of liquid nutrients, and whether or not precipitates were generated after storage. Was shown to be superior.

6.6% by weight dextrin in water, 8.0% by weight granulated sugar, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerin fatty acid ester The soluble fiber was dissolved to 1.2% by weight. Citric acid was added to the resulting solution to adjust to pH 6.5. After pH adjustment, the mixture was pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and at the end of the heating and holding, citric acid was added to adjust to pH 3.9. After pH adjustment, calcium chloride 1.47g / L, magnesium sulfate 2.06g / L, dipotassium hydrogen phosphate 1.7g / L, vitamin mix 1g / L, orange flavor 0.1% by weight and orange The fruit juice was added so that it might become 5 weight%, and it homogenized at 300 kg / cm < ² > using the high pressure homogenizer. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.

  About the taste and flavor of the obtained liquid nutritional agent, it was performed by a five-point method (5 points is the highest) by sensory evaluation by five panelists. As a result, 5 points were obtained for the liquid nutrient, 3 points for the commercially available neutral liquid nutrient, and 3 points for the commercially available yogurt. Thus, the result that the person who does not like the taste and flavor of fermented milk and lactic acid bacteria beverages also has good taste and flavor of the liquid nutrient was obtained.

7.3% by weight of dextrin in water, 7.3% by weight of granulated sugar, 3.25% by weight of sodium caseinate, 3.2% by weight of salad oil, 0.8% by weight of polyglycerol fatty acid ester and water-soluble soybean The fiber was dissolved to 1.2% by weight. Citric acid was added to the resulting solution to adjust to pH 6.5. After pH adjustment, the mixture was pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and gluconic acid was added at the end of heating and holding to adjust the pH to 3.9. After pH adjustment, calcium chloride 1.47 g / L, magnesium sulfate 2.06 g / L, dipotassium hydrogen phosphate 1.7 g / L, orange flavor (Kyowa Fragrance Chemical Co., Ltd.) 0.1 wt% And orange juice are added to 5% by weight, carrageenan is added to 0.9% by weight and locust bean gum to 0.6% (v / v), and 300 kg / cm using a high-pressure homogenizer. Homogenized with ² . The homogenized emulsion was sterilized at 100 ° C. for 10 minutes, and then filled into a cup to produce a jelly-like food.

The obtained jelly-like food was molded into a cylindrical shape having an inner diameter of 25 mm and a height of 15 mm, placed on a filter paper laid in a petri dish, and the amount of water transferred to the filter paper at 20 ° C. for 60 minutes was measured. Was used to calculate the water separation rate of the jelly-like food.
Water separation rate (%) = [filter paper weight after test (g) −filter paper weight before test (g)] / sample weight (g) × 100
The water separation rate of the jelly-like food was 1%, and almost no water separation was observed. Further, the same method as in Example 3 resulted in 5 points for the jelly-like food and 3 points for the commercially available jelly food. Thus, the result that the taste and flavor of this jelly-like food were good was obtained.

4.6% by weight of dextrin in water, 10.0% by weight of granulated sugar, 3.25% by weight of sodium caseinate, 3.2% by weight of salad oil, 0.8% by weight of polyglycerol fatty acid ester and water-soluble soybean The fiber was dissolved to 1.2% by weight. Citric acid was added to the resulting solution to adjust to pH 6.5. After pH adjustment, the mixture was pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and gluconic acid was added at the end of heating and holding to adjust the pH to 3.9. After pH adjustment, calcium chloride 1.47 g / L, magnesium sulfate 2.06 g / L, dipotassium hydrogen phosphate 1.7 g / L, vitamin mix 1 g / L, grape flavor (manufactured by Kyowa Fragrance Chemical Co., Ltd.) Was added to 0.1 wt% and Muscat fruit juice to 5 wt%, agar was further added to 0.2 wt%, and homogenized at 300 kg / cm ² using a high-pressure homogenizer. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes, and then filled in a cheapack to produce a jelly-like food.

  About the obtained jelly-like food, the taste and flavor were evaluated by the same method as in Example 3, and the feeling of rough throat was evaluated by the same method as in Example 1, respectively. As a result, the taste and flavor were 5 points for the jelly-like food and 4 points for the commercially available jelly-like product. Regarding the feeling of roughness of the throat, all the panelists evaluated-: no roughness. As described above, the jelly-like food had a good flavor and the result was that there was no feeling of rough throat.

14.6% by weight dextrin in water, 3.25% by weight sodium caseinate, 3.2% by weight salad oil, 0.8% by weight polyglycerol fatty acid ester and 1.2% by weight water soluble fiber Dissolved. The resulting solution was adjusted to pH 6.5 by adding citric acid, pre-emulsified with a TK homomixer at 5000 rpm for 5 minutes, and then emulsified with a high-pressure homogenizer at 300 kg / cm ² . The obtained emulsion was heated and held at each temperature of 40, 50, 60, 70, and 80 ° C. for 30 minutes, and at the end of heating and holding, citric acid was added to adjust to pH 3.9. After pH adjustment, calcium chloride was added to 1.47 g / L, magnesium sulfate to 2.06 g / L and dipotassium hydrogen phosphate to 1.7 g / L, and 300 kg / cm ² using a high pressure homogenizer. Homogenized. The homogenized emulsion was sterilized at 100 ° C. for 10 minutes and then filled into a bottle to produce a liquid nutrient.

About the obtained liquid nutrient, the average particle diameter and the viscosity were measured, and the rough feeling of throat soaking, each evaluation of throat soaking, and the total evaluation which combined both were performed.
The average particle size of the dispersed particles in the protein-containing acidic food or drink was measured using a particle size distribution meter [HELOS: manufactured by Sympatech). Moreover, the viscosity in 20 degreeC was measured using the B-type viscosity meter (made by Tokyo Keiki Co., Ltd.). The feeling of rough throat, each evaluation of throat squeezing, and the overall evaluation combining both were determined by sensory evaluation by 5 panelists. In addition, the rough feeling of the throat is evaluated by a 6-level evaluation as in Example 1, and the overall evaluation is 5 and the worst by a 4-level evaluation of bad, slightly bad, slightly good, and good. It was represented by a five-step evaluation of 1 to 5 with 1 as the object.

  The results are shown in Table 2.

  As shown in Table 2, when the temperature was 50 ° C., the viscosity was 20 cPs or less, and it was able to withstand panel preferences to some extent. However, when the temperature was 70 ° C. or higher, the viscosity was 20 cPs or less, the average particle size was 10 μm or less, and panel evaluation was also preferable.

A liquid nutrient was prepared in the same manner as in Example 1 except that the acidulant was adjusted to a molar ratio shown in Table 3 instead of citric acid and added to the emulsion.
About the obtained liquid nutrient, the cool feeling was determined by sensory evaluation by five panelists each. The refreshing sensation was expressed by a five-step evaluation of 1 to 5, where 5 was a refreshing sensation and 1 was a refreshing sensation.

  The results are shown in Table 3.

  As shown in Table 3, when an acidulant prepared such that the number of moles of lactic acid was 50% or less of the total number of moles of organic acid was added, an excellent refreshing sensation was obtained.

To 500 g of water, 170 g of dextrin, 36 g of sodium caseinate, 16 g of soybean oil, 16 g of rapeseed oil, 1.8 g of polyglycerol fatty acid ester, and 12 g of soybean water-soluble dietary fiber were added. The resulting solution (about pH 6.5) was pre-emulsified for 5 minutes at 5000 rpm using a TK homomixer and then emulsified at 300 kg / cm ² using a high-pressure homogenizer. The obtained emulsion was heated and held at 80 ° C. for 30 minutes, and at the end of the heating and holding, 4.1 g of 90% lactic acid and 20.3 g of 50% gluconic acid were added to adjust the pH to 3.9. After pH adjustment, 1.11 g of calcium chloride, 2.06 g of magnesium sulfate, 2.26 g of dipotassium hydrogen phosphate and 9 mg of sodium iron citrate are added, and 2.1 g of agar is added, and then water is added. 1 L solution was prepared. The obtained solution was homogenized at 300 kg / cm ² using a high-pressure homogenizer. Homogenized emulsion at 100 ° C., sterilized for 10 minutes, and then filled in a cheapack to produce a nutrient having a pH of 3.9 and an average particle size of dispersed particles of 6.9 μm and comprising the following composition did.

Dextrin 17.0% (wt%)
Casein sodium 3.6%
Soybean oil 1.6%
Rapeseed oil 1.6%
Polyglycerin fatty acid ester 0.18%
Soy-soluble dietary fiber 1.2%
90% lactic acid 0.41%
50% Gluconic acid 2.03%
Calcium chloride 0.111%
Magnesium sulfate 0.206%
Dipotassium hydrogen phosphate 0.226%
Sodium iron citrate 0.0009%
Agar 0.21%

Claims (16)

  A protein-containing acidic food or drink containing protein, fats and oils, and a water-soluble polysaccharide, and having an average particle size of dispersed particles of 15 μm or less.   The food / beverage product of Claim 1 containing a sour agent.   The food or drink according to claim 2, wherein the acidulant is an organic acid.   The food or drink according to claim 3, wherein the total value of the normalities of lactic acid and acetic acid contained in the organic acid is 50% or less of the normality of the whole organic acid.   The food-drinks in any one of Claims 1-4 containing carbohydrate.   The food or drink according to any one of claims 1 to 5, which has a pH of 2.5 to 5.0.   The food or drink according to any one of claims 1 to 6, wherein the protein is casein.   The food or drink according to claim 7, which has a pH of 2.5 to 4.0.   A protein-containing acidic beverage containing protein, fats and oils, and water-soluble polysaccharides, and having an average particle size of dispersed particles of 15 μm or less and / or a viscosity of 20 centipoise (cPs) or less.   The beverage according to claim 9 containing a sour agent.   The beverage according to claim 10, wherein the acidulant is an organic acid.   The beverage according to claim 11, wherein the total normality of lactic acid and acetic acid contained in the organic acid is 50% or less of the normality of the whole organic acid.   The beverage according to any one of claims 9 to 12, comprising a saccharide.   It is pH 2.5-5.0, The drink in any one of Claims 9-13.   The beverage according to any one of claims 9 to 14, wherein the protein is casein.   The beverage according to claim 15, which has a pH of 2.5 to 4.0.