JP2014236678A - Sugar heated product powder - Google Patents
Sugar heated product powder Download PDFInfo
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- JP2014236678A JP2014236678A JP2013120122A JP2013120122A JP2014236678A JP 2014236678 A JP2014236678 A JP 2014236678A JP 2013120122 A JP2013120122 A JP 2013120122A JP 2013120122 A JP2013120122 A JP 2013120122A JP 2014236678 A JP2014236678 A JP 2014236678A
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 82
- 239000000843 powder Substances 0.000 title claims abstract description 56
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 45
- 235000021568 protein beverage Nutrition 0.000 claims abstract description 34
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 22
- 235000018102 proteins Nutrition 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
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- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、糖加熱品粉末に関する。 The present invention relates to a heated sugar powder.
果糖，ブドウ糖などの単糖類や蔗糖を加熱しカラメル化反応を起こした、いわゆるカラメルは、風味向上効果を示すことが知られている（特許文献１）。一方、マルトース（麦芽糖）やこれを多く含む水飴は、質量当たりの還元力が単糖類の半分程度しかなく、蔗糖より耐熱性を有することから、カラメル化反応が起きにくく、その利用範囲も限られている。 It is known that so-called caramel, which is a caramelization reaction by heating monosaccharides such as fructose and glucose and sucrose, exhibits a flavor improving effect (Patent Document 1). On the other hand, maltose (malt sugar) and starch syrup containing a large amount thereof have a reducing power per mass of only about half that of monosaccharides, and are more heat resistant than sucrose. ing.
大豆蛋白質は高い栄養価を有することから、飲料を始め多くの分野でその使用が検討されているが、独特の風味を有することで、使用の範囲が制限されている。 Since soy protein has a high nutritional value, its use has been studied in many fields including beverages, but its range of use is limited due to its unique flavor.
分離大豆蛋白質を用いた飲料品のような、独特の風味を有する食品について、これを効果的にマスキングできる素材、およびこれを用いた蛋白質飲料を得ることを課題とした。 An object of the present invention is to obtain a material capable of effectively masking a food having a unique flavor, such as a beverage using a separated soy protein, and a protein beverage using the same.
本発明者らは、上記の課題を解決するため鋭意研究を重ねたところ、マルトースを主たる糖質としてカラメル化処理を行った糖加熱品シロップを調製し、更にこれを乾燥し糖加熱品粉末とすることで、大豆蛋白質が有する独自の風味（呈味）を改善する効果があることを見出し、本発明を完成するに到った。 The inventors of the present invention have made extensive studies to solve the above-mentioned problems, and as a result, prepared a heated sugar product syrup subjected to caramelization treatment with maltose as a main carbohydrate, and further dried this to obtain a heated sugar product powder. Thus, the present inventors have found that there is an effect of improving the unique flavor (taste) of soy protein, and have completed the present invention.
即ち本発明は、
（１）マルトースを主たる糖質として含有する糖加熱品粉末、
（２）１重量%水溶液のＬ値が10以上である、（１）に記載の糖加熱品粉末、
（３）（２）の糖加熱品粉末を用いた、蛋白質を含有する蛋白質飲料、
（４）乾燥糖加熱品粉末を蛋白質に対し１〜50重量%添加した、（３）に記載の蛋白質飲料、
（５）大豆蛋白質を主たる蛋白質とする、（３）に記載の蛋白質飲料、
（６）pHが3.0〜5.5である、（３）に記載の蛋白質飲料、
に関するものである。
That is, the present invention
(1) A heated sugar powder containing maltose as the main carbohydrate,
(2) The L-heated powder according to (1), wherein the L value of the 1 wt% aqueous solution is 10 or more,
(3) a protein beverage containing a protein using the heated sugar powder of (2),
(4) The protein beverage according to (3), wherein 1 to 50% by weight of heated dry sugar powder is added to the protein,
(5) The protein beverage according to (3), wherein the protein is soybean protein.
(6) The protein beverage according to (3), wherein the pH is 3.0 to 5.5,
It is about.
本発明によれば、マルトースを主たる糖質とする糖加熱品シロップを粉末とすることで、特に粉末分離大豆蛋白質飲料の風味を向上させることができる。 According to this invention, the flavor of a powder isolation | separation soybean protein drink can be improved especially by making into a powder the sugar heating goods syrup which uses maltose as the main saccharide | sugar.
（糖加熱品シロップ）
糖加熱品シロップとは、単糖類や少糖類などを原料とし、これに加熱処理を行うことでカラメル化反応を起こさせたものであるが、本発明では少糖類としてマルトースを主たる糖質とし、これを原料とするものを対象とする。具体的には、高純度マルトースや、低純度マルトース，水飴等が例示できるが、固形分中にマルトースを50重量%以上含むものが好ましく、70重量%以上含むものが更に好ましい。マルトース含量が増えるに従い、マスキング能力が高い糖加熱品シロップを得ることができる。
(Healthy sugar syrup)
The heated sugar product syrup is made by using a monosaccharide or oligosaccharide as a raw material and causing a caramelization reaction by subjecting it to heat treatment, but in the present invention, maltose is the main carbohydrate as the oligosaccharide, It is intended to use this as a raw material. Specifically, high-purity maltose, low-purity maltose, starch syrup and the like can be exemplified, but those containing maltose in a solid content of 50% by weight or more are preferable, and those containing 70% by weight or more are more preferable. As the maltose content increases, a heated sugar syrup having a high masking ability can be obtained.
糖加熱品シロップは、上記糖加熱品原料について、必要により加水した上で、カラメル化反応を起こす程度の加熱を行うことで調製することができる。加水は原料中の糖質１重量部に対して0.05〜20重量部が好ましく、0.1〜10重量部が更に好ましく、0.2〜５重量部が最も好ましい。加熱温度は100〜200℃が好ましく、110〜180℃が更に好ましく、120〜160℃が最も好ましい。加熱時間は１〜24時間が好ましく、２〜12時間が更に好ましく、５〜10時間が最も好ましい。加水量が少な過ぎると十分な反応が行えない場合があり、加水量が多すぎると処理時間が長くなる。加熱温度が低すぎる場合または加熱時間が短すぎる場合は、適当な機能を得ることが難しく、加熱温度が高すぎる場合または加熱時間が長すぎる場合は、苦味や雑味を生じ易くなる。 The heated sugar product syrup can be prepared by heating the above-mentioned heated sugar product raw material, if necessary, and then heating to such an extent that a caramelization reaction occurs. The amount of hydration is preferably 0.05 to 20 parts by weight, more preferably 0.1 to 10 parts by weight, and most preferably 0.2 to 5 parts by weight with respect to 1 part by weight of carbohydrate in the raw material. The heating temperature is preferably 100 to 200 ° C, more preferably 110 to 180 ° C, and most preferably 120 to 160 ° C. The heating time is preferably 1 to 24 hours, more preferably 2 to 12 hours, and most preferably 5 to 10 hours. If the amount of water added is too small, a sufficient reaction may not be performed. If the amount of water added is too large, the treatment time will be long. When the heating temperature is too low or the heating time is too short, it is difficult to obtain an appropriate function, and when the heating temperature is too high or the heating time is too long, bitterness and miscellaneous taste are likely to occur.
（糖加熱品粉末）
本発明は、前記糖加熱品シロップを乾燥し粉末化することに特徴がある。粉末化によりマスキング能力が高まり、種々の食品に適応することが可能となる。粉末化の方法は種々あるが、水溶液を賦形剤と共に乾燥する方法が一般的である。賦形剤には、澱粉，デキストリン，水溶性ヘミセルロース，酸性多糖類，蛋白質等、種々のものが使用できるが、デキストリンが好適である。乾燥方法は噴霧乾燥，凍結乾燥等々が使用できる。得られる紛体は平均粒径が３０〜２０００μmが好ましく、３０〜３６０μmが更に好ましい。粉末を粉砕しまたは造粒することで、粒径を調整することもできる。
粒径は大きすぎても、小さすぎても、蛋白質飲料を調製する場合の作業性に影響する場合がある。
(Powdered sugar powder)
The present invention is characterized in that the heated sugar syrup is dried and powdered. Powdering increases the masking ability and makes it possible to adapt to various foods. There are various powdering methods, but a method of drying an aqueous solution with an excipient is common. Various excipients such as starch, dextrin, water-soluble hemicellulose, acidic polysaccharide, and protein can be used as the excipient, and dextrin is preferred. As the drying method, spray drying, freeze drying, or the like can be used. The obtained powder preferably has an average particle size of 30 to 2000 μm, more preferably 30 to 360 μm. The particle size can be adjusted by pulverizing or granulating the powder.
Whether the particle size is too large or too small may affect the workability when preparing a protein beverage.
（Ｌ値）
Ｌ値とは、当該糖加熱品粉末の１０重量%水溶液、または当該糖加熱品シロップの7.5重量%水溶液について、色差計を用いて反射光の色調を測定することで得られる。色差計はMODEL Z-1001DP（日本電色工業社製）を用いることができる。
本発明の糖加熱品粉末はＬ値が10以上であることが好ましく、12以上であることが更に好ましい。また、30以下であることも好ましい。Ｌ値が10未満を示す糖加熱品粉末の一部には、カラメル化反応が非常に進んだいわゆるカラメル色素がある。これは苦味を伴うもので、本発明でいう糖加熱品粉末には含まれない。
(L value)
The L value is obtained by measuring the color tone of reflected light using a color difference meter with respect to a 10 wt% aqueous solution of the heated sugar product powder or a 7.5 wt% aqueous solution of the heated sugar product syrup. As the color difference meter, MODEL Z-1001DP (manufactured by Nippon Denshoku Industries Co., Ltd.) can be used.
The L-heated product powder of the present invention preferably has an L value of 10 or more, more preferably 12 or more. Moreover, it is also preferable that it is 30 or less. Some of the heated sugar powders having an L value of less than 10 include so-called caramel pigments in which the caramelization reaction has advanced greatly. This has a bitter taste and is not included in the heated sugar powder according to the present invention.
（蛋白質飲料）
本発明の蛋白質飲料とは、各種の蛋白質素材を含む飲料である。蛋白質素材とは、大豆，エンドウ，小麦，米，コーン等の植物性原料や、乳，卵等の動物性原料に由来する蛋白質を含む素材である。植物性原料に由来する蛋白質素材として具体的に、豆乳，濃縮大豆蛋白質，分離大豆蛋白質，大豆βコングリシニン素材，大豆グリシニン素材，エンドウ豆乳，濃縮エンドウ蛋白質，分離エンドウ蛋白質，小麦グルテン素材，米グルテン素材，ツェイン素材や、これらの加水分解物が挙げられる。動物性原料に由来するものとして具体的に、牛乳，山羊乳，脱脂乳，カゼイン素材，ホエー蛋白質素材，全卵素材，卵白素材，卵黄素材や、これらの加水分解物が挙げられる。
蛋白質は、大豆蛋白質又は乳蛋白質であることが好ましく、大豆蛋白質飲料における大豆蛋白質の由来としては、分離大豆蛋白質であることが更に好ましい。
蛋白質飲料は、これら蛋白質を含む飲料であるが、飲料中に蛋白質を0.5〜20重量%含むものが好ましく、１〜10重量%含むものが更に好ましい。蛋白質飲料のpHは、3.0〜5.5であることが好ましく、pH3.5〜５であることが更に好ましい。
(Protein drink)
The protein beverage of the present invention is a beverage containing various protein materials. The protein material is a material containing proteins derived from plant materials such as soybeans, peas, wheat, rice and corn, and animal materials such as milk and eggs. Specific protein materials derived from plant-derived materials include soy milk, concentrated soy protein, isolated soy protein, soy β-conglycinin material, soy glycinin material, pea soy milk, concentrated pea protein, isolated pea protein, wheat gluten material, rice gluten material , Zein materials and hydrolysates thereof. Specific examples of those derived from animal raw materials include milk, goat milk, skim milk, casein material, whey protein material, whole egg material, egg white material, egg yolk material, and hydrolysates thereof.
The protein is preferably soy protein or milk protein, and the origin of the soy protein in the soy protein beverage is more preferably isolated soy protein.
The protein beverage is a beverage containing these proteins, but preferably contains 0.5 to 20% by weight of protein in the beverage, more preferably 1 to 10% by weight. The pH of the protein beverage is preferably 3.0 to 5.5, and more preferably pH 3.5 to 5.
蛋白質飲料には、蛋白質以外にも、オレンジ，グレープフルーツ，レモン，ブドウ，モモ，リンゴ等の果実の果汁類、蔗糖，ブドウ糖，果糖，マルトース，オリゴ糖，デキストリン等の糖類やソルビトール，エルスリトール等の糖アルコール類、乳脂，パーム油，ヤシ油等の動植物油脂、塩類、香料、pH調整剤又は色素等を、本発明の効果を妨げない範囲で適宜加えることが出来る。蛋白質飲料は、各成分を配合した水溶液を直接摂取しても良いし、調製した飲料を各種乾燥機で乾燥したものを再度水溶液として摂取しても良いし、粉体混合で調製したものを水溶液として摂取しても良いが、一度粉体の形態にした後に再溶解した飲料について、より本発明の効果を得ることができる。 In addition to protein, protein beverages include fruit juices such as oranges, grapefruits, lemons, grapes, peaches and apples, sugars such as sucrose, glucose, fructose, maltose, oligosaccharides and dextrins, and sugars such as sorbitol and elsitol. Animal and vegetable oils and fats such as alcohols, milk fats, palm oils and coconut oils, salts, fragrances, pH adjusters, pigments and the like can be appropriately added within a range not impeding the effects of the present invention. Protein beverages may be ingested directly in aqueous solutions containing each component, or may be ingested again as an aqueous solution prepared by drying various beverages, or those prepared by powder mixing in aqueous solution However, the effect of the present invention can be obtained more with respect to a beverage that has been once dissolved and then redissolved.
（糖加熱品粉末）
本発明の糖加熱品粉末は、蛋白質溶液中に蛋白質に対して１〜50重量%以上の添加が好ましく、５〜30重量%の添加が更に好ましい。１重量%未満では効果が低い場合があり、30重量%を超えると、色調が悪化したり、苦味が生じたりする場合がある。
(Powdered sugar powder)
The heated sugar powder of the present invention is preferably added in an amount of 1 to 50% by weight or more, more preferably 5 to 30% by weight, based on the protein in the protein solution. If it is less than 1% by weight, the effect may be low, and if it exceeds 30% by weight, the color tone may deteriorate or bitterness may occur.
以下に実施例を記載することで本発明を説明する。尚、文中の表記なき「部」「%」は何れも「重量部」「重量%」を意味する。
官能評価は、いずれも3名のパネラーによる評価の後、合議により点数付けを行った。
評価基準は、比較例３における「プロリーナＳＵ」の代わりに「ニューフジプロＣＬ（不二製油株式会社製 分離大豆蛋白質）」を使用したものを調製し、この苦味、大豆蛋白質臭を１０点とした場合の相対評価とし、苦味、大豆蛋白質臭とも、感じられない場合はそれぞれ０点とした。
苦味については、０〜２点を合格とし、また大豆蛋白質臭は０〜３点を合格とした。
The invention is illustrated by the following examples. Note that “part” and “%” in the sentence without meaning mean “part by weight” and “% by weight”.
All sensory evaluations were scored by consensus after evaluation by three panelists.
The evaluation criteria were prepared using “New Fuji Pro CL (separated soybean protein manufactured by Fuji Oil Co., Ltd.)” instead of “Prolina SU” in Comparative Example 3, and the bitterness and soy protein odor were 10 points. When the bitterness and soy protein odor were not felt, they were assigned 0 points.
For bitterness, 0-2 points were accepted, and for soy protein odor, 0-3 points were accepted.
○製造例１（マルトースを主原料とする糖加熱品シロップ）
固形分中のマルトース純度70重量%，水分20%の糖液の１重量部に0.4重量部の水を加えた混合液について、解放釜にて140℃まで加熱昇温し、そのまま10時間維持した後に、固形分濃度75重量%に加水し、糖加熱品シロップａとした（L値14.37）。糖加熱品シロップａの８重量部に、賦形剤としてデキストリン９重量部、水を13部添加し、噴霧乾燥することで、糖加熱品粉末Ａ（賦形剤60重量%）を調製した（L値14.94）。
○ Production Example 1 (Healthy sugar syrup with maltose as the main ingredient)
A mixture of 0.4 parts by weight of water added to 1 part by weight of a sugar solution with a maltose purity of 70% by weight and 20% water in the solid content was heated to 140 ° C in an open kettle and maintained for 10 hours. Later, water was added to a solid content concentration of 75% by weight to obtain a heated sugar product syrup a (L value 14.37). To 8 parts by weight of the heated sugar syrup a, 9 parts by weight of dextrin and 13 parts of water were added as excipients and spray dried to prepare heated sugar powder A (excipient 60% by weight) ( L value 14.94).
○比較製造例１（グルコースを主原料とする糖加熱品シロップ）
グルコース１重量部に0.8重量部の水を加えた混合液について、製造例１と同様に加熱調製し、糖加熱品シロップｂとした。糖加熱品シロップｂについて、製造例１と同様の処理を行い、糖加熱品粉末Ｂ（賦形剤60重量%）を調製した。
○ Comparative Production Example 1 (Glucose heated syrup with glucose as the main ingredient)
A mixed solution obtained by adding 0.8 part by weight of water to 1 part by weight of glucose was heated and prepared in the same manner as in Production Example 1 to obtain a heated sugar product syrup b. The heated sugar product syrup b was processed in the same manner as in Production Example 1 to prepare heated sugar product powder B (excipient 60% by weight).
○比較製造例２（蔗糖を主原料とする糖加熱品シロップ）
蔗糖１重量部に0.8重量部の水を加えた混合液について、製造例１と同様に加熱調製し、糖加熱品シロップとした。糖加熱品シロップｃについて、製造例１と同様の処理を行い、糖加熱品粉末Ｃ（賦形剤60重量%）を調製した。
○ Comparative production example 2 (heated syrup with sugar as the main ingredient)
A mixed solution in which 0.8 part by weight of water was added to 1 part by weight of sucrose was prepared by heating in the same manner as in Production Example 1 to obtain a heated sugar product syrup. The heated sugar product syrup c was processed in the same manner as in Production Example 1 to prepare heated sugar product powder C (excipient 60% by weight).
（大豆蛋白質飲料のマスキング効果）
○実施例１（酸性蛋白質飲料・マルトース糖加熱品添加）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、製造例１で調製した糖加熱品粉末Ａ0.5gを水94.5gに分散溶解し、pH4.5の飲料とした。
(Masking effect of soy protein beverage)
○ Example 1 (Addition of acidic protein beverage and maltose sugar heated product)
Separated soy protein (Proline SU, manufactured by Fuji Oil Co., Ltd.) 5.0 g and heated sugar powder A 0.5 g prepared in Production Example 1 were dispersed and dissolved in 94.5 g of water to obtain a pH 4.5 beverage.
○比較例１（酸性蛋白質飲料・グルコース糖加熱品添加）
実施例１と同様に検討を行った。但し、糖加熱品粉末Ａの代わりに、比較製造例１で調製した、糖加熱品粉末Ｂを使用した。
○ Comparative Example 1 (addition of acidic protein beverage / heated glucose sugar product)
The examination was performed in the same manner as in Example 1. However, instead of the heated sugar powder A, the heated sugar powder B prepared in Comparative Production Example 1 was used.
○比較例２（酸性蛋白質飲料・蔗糖糖加熱品添加）
実施例１と同様に検討を行った。但し、糖加熱品粉末Ａの代わりに、比較製造例２で調製した、糖加熱品粉末Ｃを使用した。
○ Comparative Example 2 (Addition of acidic protein beverage and heated sucrose sugar)
The examination was performed in the same manner as in Example 1. However, instead of the heated sugar powder A, the heated sugar powder C prepared in Comparative Production Example 2 was used.
○比較例３（酸性蛋白質飲料・糖加熱品無添加）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0gを水94.5gに分散溶解し、pH4.5の飲料とした。
○ Comparative Example 3 (No addition of acidic protein beverage / heated sugar product)
5.0 g of separated soy protein (Prolina SU, manufactured by Fuji Oil Co., Ltd.) was dispersed and dissolved in 94.5 g of water to obtain a pH 4.5 beverage.
○実施例２（弱酸性蛋白質飲料・マルトース糖加熱品添加）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、糖加熱品粉末Ａ0.5g、リン酸3ナトリウム0.27gを水94.5gに分散溶解し、pH6.0の飲料とした。
○ Example 2 (weakly acidic protein beverage / heated maltose product added)
Separated soy protein (Prolina SU, manufactured by Fuji Oil Co., Ltd.) 5.0 g, heated sugar powder A 0.5 g, trisodium phosphate 0.27 g was dispersed and dissolved in water 94.5 g to obtain a pH 6.0 beverage.
○比較例４（弱酸性蛋白質飲料・グルコース糖加熱品添加）
実施例２と同様に検討を行った。但し、糖加熱品粉末Ａの代わりに、比較製造例１で調製した、糖加熱品粉末Ｂを使用した。
○ Comparative Example 4 (weakly acidic protein beverage / heated glucose sugar product added)
The examination was performed in the same manner as in Example 2. However, instead of the heated sugar powder A, the heated sugar powder B prepared in Comparative Production Example 1 was used.
○比較例５（弱酸性蛋白質飲料・蔗糖糖加熱品添加）
実施例２と同様に検討を行った。但し、糖加熱品粉末Ａの代わりに、比較製造例２で調製した、糖加熱品粉末Ｃを使用した。
○ Comparative Example 5 (weakly acidic protein beverage / sucrose sugar heated product added)
The examination was performed in the same manner as in Example 2. However, instead of the heated sugar powder A, the heated sugar powder C prepared in Comparative Production Example 2 was used.
○比較例６ （弱酸性蛋白質飲料・糖加熱品無添加）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、リン酸3ナトリウム0.27gを水94.5gに分散溶解し、pH6.0の飲料とした。
○ Comparative Example 6 (Weakly acidic protein drink / heated sugar-free product added)
Separated soy protein (Prolina SU, Fuji Oil Co., Ltd.) 5.0 g and trisodium phosphate 0.27 g were dispersed and dissolved in water 94.5 g to obtain a pH 6.0 beverage.
（表１）大豆蛋白質飲料のマスキング効果
酸性域（pH4.5）の大豆蛋白質飲料は、苦味，大豆蛋白質臭が感じられた（比較例３）。マルトースを主とする糖加熱品粉末Ａを添加することで（実施例１）苦味，大豆蛋白質臭は感じられないものとなったが、グルコースを主とする糖加熱品粉末Ｂおよび蔗糖を主とする糖加熱品粉末Ｃ（比較例１，２）では、苦味，大豆蛋白臭が感じられた。
弱酸性域（pH6.0）の大豆蛋白質飲料は、大豆蛋白質臭が感じられた（比較例６）。マルトースを主とする糖加熱品粉末Ａを添加することで（実施例２）大豆蛋白質臭は感じられないものとなったが、グルコースを主とする糖加熱品粉末Ｂおよび蔗糖を主とする糖加熱品粉末Ｃ（比較例４，５）では、大豆蛋白臭が感じられた。
The soy protein beverage in the acidic range (pH 4.5) felt bitterness and soy protein odor (Comparative Example 3). By adding sugar heated product powder A mainly composed of maltose (Example 1), bitterness and soy protein odor were not felt, but sugar heated product powder B mainly composed of glucose and sucrose were mainly used. In the heated sugar powder C (Comparative Examples 1 and 2), bitterness and soy protein odor were felt.
The soy protein beverage in the weak acid range (pH 6.0) felt a soy protein odor (Comparative Example 6). By adding sugar heated product powder A mainly composed of maltose (Example 2), the soy protein odor was not felt, but sugar heated product powder B mainly composed of glucose and sugar mainly composed of sucrose In the heated product powder C (Comparative Examples 4 and 5), a soy protein odor was felt.
○実施例１,３〜７，比較例３（添加量の検討・酸性）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、糖加熱品粉末Ａの各0.1g（実施例３），1.0g（実施例４），2.0g（実施例５），5.0g（同100%・実施例６）を水94.5gに分散溶解し、pH4.5の飲料とした。
○ Examples 1, 3 to 7, Comparative Example 3 (examination of addition amount / acidity)
Separated soy protein (Prolina SU, manufactured by Fuji Oil Co., Ltd.) 5.0 g, heated sugar powder A 0.1 g (Example 3), 1.0 g (Example 4), 2.0 g (Example 5), 5.0 g (same as above) 100% of Example 6) was dispersed and dissolved in 94.5 g of water to obtain a pH 4.5 beverage.
○実施例２,７〜10，比較例６（添加量の検討・弱酸性）
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、リン酸3ナトリウム0.2g、糖加熱品粉末Ａの各0.1g（実施例７）， 1.0g（実施例８），2.0g（実施例９），5.0g（実施例10）を水94.5gに分散溶解し、pH6.0の飲料とした。
○ Examples 2, 7 to 10, Comparative Example 6 (examination of addition amount / weak acidity)
Isolated soy protein (Prolina SU, manufactured by Fuji Oil Co., Ltd.) 5.0 g, trisodium phosphate 0.2 g, heated sugar powder A 0.1 g (Example 7), 1.0 g (Example 8), 2.0 g (Example) 9) and 5.0 g (Example 10) were dispersed and dissolved in 94.5 g of water to obtain a pH 6.0 beverage.
結果を表２に示す。酸性の場合、糖加熱品シロップ無添加（比較例３）では苦味，大豆蛋白質臭共に感じられたのに対し、0.1g添加（実施例３）では苦味，分離大豆蛋白質の臭い共にほぼ感じられなかった。更に、0.5g以上の添加（実施例１，４〜６）では、苦味，大豆蛋白質臭共に感じられなかった。また、2.0gの添加（実施例５）では溶液はわずかに褐色がかり、5.0gの添加（実施例６）では溶液はやや褐色がかった。
弱酸性の場合、何れも分離大豆蛋白質の苦味は感じられなかった。また、糖加熱品シロップ無添加（比較例６）では大豆蛋白臭は感じられたのに対し、0.1g添加（実施例７）では大豆蛋白臭はほぼ感じられなかった。更に、0.5g以上の添加（実施例２，８〜10）では、大豆蛋白臭は感じられなかった。また、2.0gの添加（実施例９）では溶液はわずかに褐色がかり、5.0gの添加（実施例10）では溶液はやや褐色がかった。
The results are shown in Table 2. In the case of acidity, both the bitter taste and the soy protein odor were felt in the case where the sugar heated product syrup was not added (Comparative Example 3), whereas the bitterness and the soy protein odor were hardly felt in the case of 0.1 g addition (Example 3). It was. Further, when 0.5 g or more was added (Examples 1 and 4 to 6), neither bitterness nor soy protein odor was felt. In addition, when 2.0 g was added (Example 5), the solution was slightly brownish, and when 5.0 g was added (Example 6), the solution was slightly brownish.
In the case of weak acidity, the bitterness of the isolated soy protein was not felt in any case. In addition, the soy protein odor was felt when the heated sugar product syrup was not added (Comparative Example 6), whereas the soy protein odor was hardly felt when 0.1 g was added (Example 7). Further, when 0.5 g or more was added (Examples 2, 8 to 10), the soy protein odor was not felt. In addition, when 2.0 g was added (Example 9), the solution was slightly brownish, and when 5.0 g was added (Example 10), the solution was slightly brownish.
（表２−１）添加量の検討・酸性（pH4.5）
（表２−２）添加量の検討・弱酸性（pH6.0）
○比較例７（非乾燥糖加熱品シロップとの比較）
実施例１に於いて、糖加熱品粉末Ａの0.5gを、糖加熱品シロップａの0.267gに置換し、同様に調製した。
○ Comparative Example 7 (Comparison with non-dried sugar heated product syrup)
In Example 1, 0.5 g of the heated sugar product powder A was replaced with 0.267 g of the heated sugar product syrup a, and the same preparation was performed.
○比較例８（非乾燥グルコース糖加熱品シロップとの比較）
比較例１に於いて、糖加熱品粉末Ｂの0.5gを、糖加熱品シロップｂの0.267gに置換し、同様に調製した。
Comparative Example 8 (Comparison with non-dried glucose sugar heated product syrup)
In Comparative Example 1, 0.5 g of the heated sugar product powder B was replaced with 0.267 g of the heated sugar product syrup b, and prepared in the same manner.
（比較例９）（非乾燥蔗糖糖加熱品シロップとの比較）
比較例２に於いて、糖加熱品粉末Ｃの0.5gを、糖加熱品シロップｃの0.267gに置換し、同様に調製した。
（表３）糖加熱品乾燥物と同非乾燥シロップの比較
In Comparative Example 2, 0.5 g of the heated sugar product powder C was replaced with 0.267 g of the heated sugar product syrup c, and prepared in the same manner.
(Table 3) Comparison of dried sugar heated product and non-dried syrup
結果を表３に示す。有効成分であるメイラード化糖質が同量であっても、粉末品の方がそのマスキング効果は高いものだった。一方、マルトース以外の他の糖の場合、粉末化によりマスキング効果は僅かながら減る傾向にあった。 The results are shown in Table 3. Even if the same amount of Maillard sugar as the active ingredient was the same, the powdered product had a higher masking effect. On the other hand, in the case of sugars other than maltose, the masking effect tended to slightly decrease by pulverization.
○実施例11（他の蛋白質飲料の検討・酸性・分離大豆蛋白質）
実施例１と同様に飲料を調製した。但し、糖加熱品粉末Ａは0.5g1.25g添加した。
Example 11 (Examination of other protein beverages / acidic / isolated soy protein)
A beverage was prepared in the same manner as in Example 1. However, 0.5 g of 1.25 g of heated sugar powder A was added.
○実施例12・比較例10（他の蛋白質飲料の検討・酸性・ホエー蛋白質）
分離ホエー蛋白質WPI（「Ｐｒｏｖｏｎ１９０」Glanbia Nutritionals社製）5.0g、水95gに分散溶解し、クエン酸0.3gを加えてpH4.5の飲料とした（比較例10）。前述の飲料に糖加熱品粉末Ａの0.5g1.25gを添加し、同様に飲料とした（実施例12）。
Example 12 / Comparative Example 10 (Examination of other protein beverages / acidic / whey protein)
Separated whey protein WPI (“Provon 190” manufactured by Glanbia Nutritionals) 5.0 g, dispersed and dissolved in 95 g of water, and 0.3 g of citric acid was added to make a beverage having a pH of 4.5 (Comparative Example 10). 0.5 g 1.25 g of the heated sugar powder A was added to the beverage described above to prepare a beverage in the same manner (Example 12).
○実施例13（他の蛋白質飲料の検討・弱酸性・分離大豆蛋白質）
実施例２と同様に飲料を調製した。但し、糖加熱品粉末Ａは0.5g1.25g添加した。
Example 13 (Examination of other protein drinks, weak acidity, isolated soy protein)
A beverage was prepared in the same manner as in Example 2. However, 0.5 g of 1.25 g of heated sugar powder A was added.
（実施例14，比較例11）（他の蛋白質飲料の検討・弱酸性・ホエー蛋白質）
分離ホエー蛋白質WPI（「Ｐｒｏｖｏｎ１９０」Glanbia Nutritionals社製）5.0g、水95gに分散溶解し、pH6.0の飲料とした（比較例11）。前述の飲料に糖加熱品粉末Ａの0.5g1.25gを添加し、同様に飲料とした（実施例14）。
(Example 14, Comparative Example 11) (Examination of other protein beverages, weak acidity, whey protein)
Separated whey protein WPI (“Provon 190” manufactured by Glanbia Nutritionals) 5.0 g and water 95 g were dispersed and dissolved to give a pH 6.0 beverage (Comparative Example 11). 0.5 g 1.25 g of the heated sugar powder A was added to the beverage described above to prepare a beverage in the same manner (Example 14).
（表４）他の蛋白質飲料の検討
表４に示すように、糖加熱品粉末Ａを用いることで、「Ｐｒｏｖｏｎ１９０」（乳ホエー）を用いた飲料の蛋白質臭を抑えることができたが、「プロリーナSU」（分離大豆蛋白質）の蛋白質臭抑制の方が効果的だった。 As shown in Table 4, the protein odor of the beverage using “Provon 190” (milk whey) could be suppressed by using the heated sugar powder A, but the protein of “Prolina SU” (separated soy protein) Odor control was more effective.
（実施例15，比較例12）色素の使用
分離大豆蛋白質（プロリーナSU・不二製油製）5.0g、糖加熱品粉末Ａの0.5g1.25gを水94.5gに分散溶解し、pH4.5の飲料とした（実施例15）。また、糖加熱品粉末Ａの代わりに、マルトースを主たる原料とした粉末カラメル色素（L値5.99）を用い、同様に飲料を調製した（比較例12）。結果、下表に示すように、L値の低い粉末カラメル色素では、本発明の効果は認められない上に、溶液の着色も認められた。
(Example 15, Comparative Example 12) Use of pigment 5.0 g of separated soy protein (Prolina SU / Fuji Oil Co., Ltd.) and 0.5 g of heated sugar powder A were dispersed and dissolved in 94.5 g of water, pH 4.5 A beverage was prepared (Example 15). Further, a beverage was prepared in the same manner using powdered caramel pigment (L value 5.99) mainly composed of maltose instead of the heated sugar powder A (Comparative Example 12). As a result, as shown in the table below, with the powdered caramel pigment having a low L value, the effect of the present invention was not recognized, and the solution was also colored.
（表５）他の蛋白質飲料の検討
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| JPH07268002A (en) * | 1994-03-31 | 1995-10-17 | Natl Food Res Inst | Gummy starch and its production |
| JP2010226965A (en) * | 2009-03-25 | 2010-10-14 | Ensuiko Sugar Refining Co Ltd | Method for producing modified carbohydrate food material by roasting carbohydrate food material in powdery state, and the product |
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| JPH07268002A (en) * | 1994-03-31 | 1995-10-17 | Natl Food Res Inst | Gummy starch and its production |
| JP2010226965A (en) * | 2009-03-25 | 2010-10-14 | Ensuiko Sugar Refining Co Ltd | Method for producing modified carbohydrate food material by roasting carbohydrate food material in powdery state, and the product |
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