JP2016158602A - High-protein beverage and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high-protein beverage having good flavor in spite of containing high concentration of protein.SOLUTION: A high-protein beverage is provided which at least contains 8 mass% or more of milk protein (A) and tamarind gum (B) and has a pH of 4.0 or less. A production method of a beverage containing milk protein (A), which is a production method of the high-protein beverage at least containing 8 mass% or more of milk protein (A) and tamarind gum (B) and having a pH of 4.0 or less, is provided which at least includes a step of dissolving the tamarind gum (B) in addition to a step of dissolving the milk protein (A).SELECTED DRAWING: None

Description

  The present invention relates to high protein beverages. More specifically, the present invention relates to a high protein beverage capable of efficiently ingesting protein and a method for producing the high protein beverage.

  Protein intake is very important for the elderly to prevent muscle loss with age. However, in elderly people, the function of digestive system organs may be reduced, and it is very difficult to obtain the necessary amount of protein from a daily diet. Therefore, various foods and beverages that can efficiently ingest proteins have been developed.

  For example, Patent Document 1 discloses a technique for producing a high protein beverage product containing at least 15% of total protein via UHT method, in which at least 10% of all products are made of hydrolyzed gelatin.

  Patent Document 2 further includes a soy emulsified composition, which is a food and drink containing a soy protein material, has a protein composition in which a lipophilic protein is concentrated, and contains a neutral lipid and a polar lipid. A soy protein-containing food or drink is disclosed.

  By the way, proteins used in foods include various food-derived proteins. For example, proteins contained in animal-derived gelatin as used in Patent Document 1 and those used in Patent Document 2 are used. In addition to soybean-derived proteins, there are egg-derived proteins and milk-derived proteins. Among these, proteins derived from milk are said to have a very good digestion and absorption rate, and are very useful proteins for high protein foods and drinks for efficiently ingesting proteins.

  As an example of food and drink using milk protein, for example, Patent Document 3 contains micellar casein and whey protein as milk protein, and the ratio of micellar casein and whey protein is 72:28. A liquid nutritional food composition is disclosed, characterized in that it is ˜9: 91.

  Patent Document 4 discloses that 4.0% by mass or more and less than 8.0% by mass of protein, 0% by mass or more and 2.7% by mass or less of lipid, and 0.1% by mass or more and 2.3% by mass of lactose. A milk beverage characterized by containing the following is disclosed.

JP-T-2007-525996 JP 2014-117159 A JP 2014-236668 A Japanese Patent Laid-Open No. 2015-8635

  As described above, beverages containing milk proteins are being developed in various ways, but there is a problem that flavors such as aftertaste and astringency deteriorate when trying to contain milk proteins at a higher concentration. In order to solve this, conventionally, a method of masking by emphasizing another taste such as acidity and sweetness has been taken, but the actual situation is that further improvement is desired.

  Therefore, the main object of the present technology is to provide a high protein beverage having a good flavor despite containing a high concentration of protein.

  As a result of intensive studies to solve the above problems, the present inventor has blended a predetermined substance that has been conventionally used as a thickening stabilizer for foods, and further sets the pH in a predetermined region. In spite of containing a high concentration of protein, the present inventors have succeeded in improving the flavor such as astringency of aftertaste and completed the present technology.

That is, the present technology firstly (A) milk protein 8 mass% or more, and (B) tamarind gum,
And a high protein beverage having a pH of 4.0 or less.
The high protein beverage according to the present technology can have a viscosity at 20 ° C. of 14 mPa · s or less.
The high protein beverage according to the present technology can have a pH of 2.9 to 3.9.
The (B) tamarind gum can be contained in an amount of 0.1 to 0.3% by mass with respect to the entire high protein beverage.
The high protein beverage according to the present technology may further contain (C) dextrin.

Next, in the present technology, (A) a method for producing a beverage containing milk protein,
Apart from the step of dissolving the (A) milk protein, at least a step of dissolving the (B) tamarind gum,
Provided is a method for producing a high protein beverage comprising (A) 8% by mass or more of milk protein and (B) tamarind gum and having a pH of 4.0 or less.

According to the present technology, in a high protein beverage containing a high concentration of protein, flavor such as aftertaste astringency can be improved and the throat can be refreshed.
In addition, the effect described here is not necessarily limited, and may be any effect described in the present technology.

It is a flowchart which shows an example of the manufacturing method of the high protein drink which concerns on this technique.

  Hereinafter, preferred embodiments for carrying out the present technology will be described. In addition, embodiment described below shows an example of typical embodiment of this technique, and, thereby, the scope of this technique is not interpreted narrowly.

<1. High protein beverage>
The high protein beverage according to the present technology includes at least (A) milk protein and (B) tamarind gum. Moreover, (C) dextrin, (D) pH adjuster, (E) sweetener, (F) additive etc. can further be included as needed. Hereinafter, the pH, each component, viscosity, and use of the high protein beverage according to the present technology will be described in detail.

(1) pH
The high protein beverage according to the present technology is characterized in that the pH is 4.0 or less, and more preferably 3.9 or less. By setting the pH to 4.0 or less, it is possible to suppress an increase in viscosity after heat sterilization, and it is possible to provide a beverage that requires throat penetration. Moreover, since strong acidity etc. may generate | occur | produce if pH is reduced too much, it is preferable that the lower limit of pH is 2.8 or more, and it is more preferable to set it as 2.9 or more.

(2) Viscosity The viscosity of the high protein beverage according to the present technology is not particularly limited as long as the effects of the present technology are not impaired, but is preferably 16 mPa · s or less, and more preferably set to 14 mPa · s or less. In particular, a refreshing beverage over the throat can be obtained by setting the viscosity to 14 mPa · s or less. Also, the lower limit of the viscosity is not particularly limited, but is preferably 4.0 mPa · s or more, and more preferably set to 4.5 mPa · s or more. In addition, the viscosity of the high protein beverage according to the present technology can be set to 4.5 mPa · s or more by setting the preferable content of the tamarind gum used in the present technology to 0.1% by mass or more. is there.

(A) Milk protein The high protein drink which concerns on this technique is characterized by including (A) 8 mass% or more of milk protein. The fact that 8% by mass or more milk protein is contained means that 10 g or more of milk protein can be ingested by ingesting 125 mL of the high protein beverage according to the present technology.

  Milk protein used in the present technology is a polymer compound contained in milk, and is a polymer of amino acids. The concept also includes various peptides and various amino acids obtained by treating this polymer compound with an enzyme or the like. As milk, milk derived from animals such as cows, goats, sheep and horses can be used.

Milk protein roughly includes casein and whey protein (whey protein). Casein can be classified into α-casein (α _s1 -casein, α _s2 -casein), β-casein, γ-casein, and κ-casein. On the other hand, whey proteins can be classified into serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose and peptone.

  In the high protein beverage according to the present technology, both casein and whey protein can be used as long as they are milk proteins, but it is particularly preferable to use whey protein in the present technology. Whey protein has a high digestion and absorption speed in the body and is absorbed into blood within a few hours, so that it can be efficiently ingested. Moreover, since whey protein is manufactured as a by-product when manufacturing dairy products such as cheese, there is a merit that it can contribute to reuse of raw materials and cost reduction.

  The whey protein that can be used in the present technology is not particularly limited as long as it is a cow-derived whey protein. For example, a whey protein obtained by purification by a conventional method from a raw material containing whey protein such as cow's milk, skim milk, whole milk powder, skim milk powder and the like can be used.

  As a method for purifying whey protein, for example, a method of removing casein and milk fat by adding rennet or the like to milk or skim milk powder; further processing from the above step by gel filtration method, ultrafiltration method, ion exchange method, etc. Although a method etc. are mentioned, it is not limited to this. By this whey protein purification method, WPC (whey protein concentrate), WPI (whey protein isolate) and the like obtained can be used.

  Various whey proteins such as commercially available WPC and WPI can also be used.

  In general, “WPC” has a protein content of 25 to 80% by mass (edited by Yamauchi, Yokoyama, “Milk General Encyclopedia”, 6th edition, Asakura Shoten, 2004, pp. 356-357). ) In this technology, a protein content of more than 80% is referred to as “WPI”.

  WPC and / or WPI can be used as the whey protein that can be used in the present technology. Moreover, the form of the whey protein used as a raw material of the high protein beverage is not particularly limited, and either liquid or powder can be used.

(B) Tamarind gum The high protein beverage according to the present technology is characterized by containing (B) tamarind gum. Tamarind gum is a substance that is usually used as a thickener or stabilizer in the field of food. In this technology, this tamarind gum is used, and the pH of the beverage is set within a predetermined range as described above. By doing so, it was found that even a beverage containing a high amount of protein can reduce the astringency of the aftertaste and provide a high protein beverage with a clear throat.

As the tamarind gum used in the present technology, one produced by conventional methods such as extraction or enzyme treatment of tamarind seed endosperm from African leguminous evergreen Takagi, which is native to Africa, can be used. .
In addition, a commercial item may be sufficient as the tamarind gum which can be used for this technique, For example, commercial items, such as DSP Gokyo Food & Chemical Co., Ltd., can be used.

  The content of tamarind gum to be contained in the high protein beverage according to the present technology is not particularly limited as long as the effects of the present technology are not impaired, and can be freely set according to the adaptation of the beverage to be produced and other ingredients. Is possible. For example, in consideration of application to persons with difficulty in swallowing, it is possible to adjust the viscosity with the amount of tamarind gum using the conventional thickening action of tamarind gum.

  In the present technology, it is particularly preferable that the content of tamarind gum contained in the high protein beverage according to the present technology is set to 0.1 to 0.3% by mass. By setting the content to 0.1% by mass or more, the aftertaste astringency can be more reliably reduced. Moreover, it can prevent that a viscosity raises by setting content to 0.3 mass% or less, and can obtain the refreshing drink over a throat.

(C) Dextrin The high protein beverage according to the present technology may further contain (C) dextrin. In addition to (B) tamarind gum, dextrin can reduce the aftertaste astringency more reliably by using (C) dextrin. Moreover, since the quantity of (B) tamarind gum can be reduced by containing (C) dextrin, it is also possible to prevent the viscosity of a drink from rising. Furthermore, dextrin has the effect that it is easy to handle during production.

  The dextrin that can be used in the present technology is not particularly limited as long as it is a dextrin that can be used in foods, and one or more known dextrins can be freely selected and used. In the present technology, it is particularly preferable to use indigestible dextrin or dextrin having a DE (Dextrose equivalent) value of 2 to 5.

  By using an indigestible dextrin, the aftertaste astringency can be more reliably reduced. Moreover, since the quantity of (B) tamarind gum can be reduced by containing indigestible dextrin, it is possible to prevent the viscosity of a drink from rising.

  When using indigestible dextrin, the content is not particularly limited, but is preferably set to 0.5 to 5% by mass. By setting the content to 0.5% by mass or more, the aftertaste astringency can be more reliably reduced. It is also possible to obtain an intestinal regulating action. In addition, it is preferable that content is 5 mass% or less from the point which obtains favorable flavor, and the point which fully exhibits the astringency reduction effect.

  The indigestible dextrin that can be used in the present technology may be a commercially available product, for example, a commercially available product such as Pine Fiber (registered trademark, manufactured by Matsutani Chemical Industry Co., Ltd.). It is also possible to use indigestible dextrin produced according to a conventional method from commercially available corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch and the like.

Moreover, the point which can give a fat feeling to the high protein drink of this technique unexpectedly was found by using dextrin of 2-5 of DE value. This makes it possible to reduce the aftertaste astringency of the beverage.
When a dextrin having a DE value of 2 to 5 is used, the content is not particularly limited, but is preferably set to 0.5 to 5% by mass. By setting the content to 0.5% by mass or more, the aftertaste astringency due to imparting a feeling of fat can be more reliably reduced. In addition, it is preferable that content is 5 mass% or less from the point which obtains favorable flavor, and the point which fully exhibits the astringency reduction effect.

(D) pH adjuster The high protein beverage according to the present technology may contain an acid as a pH adjuster. The acid that can be used in the present technology is not particularly limited as long as it is an acid that can be used in food, and one or more known acidulants and acidic foods can be freely selected and used. it can. Specifically, for example, as acidulants, citric acid, adipic acid, itaconic acid, glucono delta lactone, gluconic acid, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, glacial acetic acid, phytic acid, fumaric acid, Examples include malic acid, phosphoric acid, and salts thereof. Specific examples of acidic foods include vinegar and fruit juice. Among these, it is particularly preferable to use phosphoric acid in the present technology. Also, two or more acids can be used in combination depending on the production conditions. Specifically, for example, citric acid and phosphoric acid can be used in combination. For example, when whey protein is used as milk protein, if only citric acid is used as a sour agent, gelation may occur at the time of production depending on the production conditions. can do.

When using a pH adjuster, the content is not particularly limited. For example, when 85% phosphoric acid is used, the content is preferably set to 0.1 to 0.9% by mass, and preferably 0.15 to 0.1%. More preferably, it is set to 8% by mass.
By setting the content to 0.1% by mass or more, preferably 0.15% by mass or more, the pH of the beverage is in a necessary range (pH 4.0 or less, preferably pH 2.8 to 4.0, more preferably 2 .9 to 3.9) can be easily and reliably adjusted, and as a result, the protein can be stably heat-sterilized and a beverage with a clean throat can be obtained. Moreover, generation | occurrence | production of more than necessary sourness can be prevented by content being 0.9 mass% or less, Preferably it is 0.8 mass% or less.

  Moreover, when using together citric acid and phosphoric acid as a pH adjuster, it is preferable to use together so that phosphoric acid / citric acid may be 0.56 or more. By making phosphoric acid / citric acid 0.56 or more, gelation due to heating during production can be more reliably prevented.

(E) Sweetener The high protein beverage according to the present technology may contain a sweetener. The sweetener that can be used in the present technology is not particularly limited as long as it is a sweetener that can be used in foods, and one or more known sweeteners can be freely selected and used. . Specifically, for example, sugars such as sugar, starch syrup, flour koji, isomerized sugar, lactose, maltose, fructose, invert sugar, reduced malt starch syrup, honey, trehalose, palatinose, D-xylose, etc .; xylitol, sorbitol, multirole Sugar alcohols such as erythritol; high-sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevia extract, and the like. Among these, it is particularly preferable to use sugar, and it is more preferable to use sugar and a high-intensity sweetener in combination. By using sugar, the richness of the beverage can be improved, and by using the sugar and the high-intensity sweetener in combination, the calorie reduction can be realized while maintaining the richness of the beverage.

(F) Additives For high-protein beverages according to the present technology, one or more additives that are approved for use in food and drink in accordance with food regulations such as the Food Sanitation Act, can be freely selected and used. Can do. For example, it can contain various thickeners, various flavors such as flavors, various pigments and the like. In addition, various antifoaming agents can be used to remove bubbles foamed during production.

  The high protein beverage according to the present technology described above includes, for example, milk beverages, lactic acid bacteria beverages, other dairy products, carbonated beverages, fruit juice beverages, fruit juice soft drinks, fruit meat beverages, fruit juice beverages, vegetable beverages, It can be commercialized as coffee beverages, tea beverages, concentrated beverages, sports beverages, nutritional beverages, alcoholic beverages, other favorite beverages, and the like.

Moreover, since the drink defined by this technique contains milk protein highly, it can be provided and sold as a drink by which the health use by milk protein was displayed.
The “display” act includes all acts for informing the consumer of the use, and if the expression can remind the user of the use, the purpose of the display, the content of the display, the display Regardless of the target object / medium, etc., all fall under the “display” act of this technology.

  Moreover, it is preferable that the “display” is performed by an expression that allows the consumer to directly recognize the above-described use. Specifically, it is the act of transferring, displaying, importing, displaying, or importing products that are related to food or drinks or products that describe the use, on advertisements, price lists, or transaction documents. For example, an act of describing and displaying the above uses or distributing them, or describing the above uses in information including the contents and providing them by an electromagnetic (Internet or the like) method can be given.

  On the other hand, the display content is preferably a display approved by the government or the like (for example, a display that is approved based on various systems determined by the government and performed in a mode based on such approval). Moreover, it is preferable to attach such display contents to advertising materials at sales sites such as packaging, containers, catalogs, pamphlets, POP (Point of purchase advertising), and other documents.

  “Indication” also includes indication as health food, functional food, enteral nutrition food, special purpose food, health functional food, food for specified health, functional nutrition food, quasi drug, etc. Among these, in particular, there are indications approved by the Consumer Affairs Agency, for example, indications approved under the food system for specific health use, a similar system, and the like. Examples of the latter can include indications for food for specified health use, indications for conditional health foods, indications that affect the structure and function of the body, indications for reducing disease risk, etc. Specifically, indications as food for specified health (especially indications for health use) and similar indications stipulated in the Enforcement Regulations of the Health Promotion Act (Ministry of Health, Labor and Welfare Ordinance No. 86 of April 30, 2003) Is a typical example.

<2. Method for producing high protein beverage>
FIG. 1 is a flowchart showing an example of a method for producing a high protein beverage according to the present technology. The method for producing a high protein beverage according to the present technology includes (A) a milk protein dissolving step (I), (B) a tamarind gum dissolving step (II), and a mixing step of mixing the milk protein solution and the tamarind gum solution ( And III) at least. Moreover, a dextrin dissolution process (IV), a sweetener dissolution process (V), an additive addition process (VI), a homogenization process (VII), a deaeration process (VIII), a sterilization process (IX) etc. as needed. Can also be performed. Hereinafter, each step will be described in detail.

(1) Milk protein dissolution step (I)
The milk protein dissolving step (I) is a step of (A) dissolving milk protein in a solvent. The solvent is not particularly limited as long as, for example, powdered milk protein can be dissolved, and one or more known solvents are selected according to the intended beverage application, milk protein type, and the like. Can be used. For example, water, hot water, etc. can be used. The temperature at the time of dissolution is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set. In particular, it is preferable to dissolve at 60 ° C. or less from the viewpoint of preventing milk protein denaturation.

In the milk protein dissolving step (I), the pH of the solvent or the solution can be adjusted using the pH adjusting agent described above.
For example, when using powdery whey protein (for example, WPI etc.) as milk protein, since there is high possibility of foaming, it is also possible to use the antifoaming agent mentioned above.

  The dissolution concentration of milk protein is not particularly limited. For example, when whey protein is used as milk protein, it can be dissolved at a concentration of 25% by mass or less.

  The dextrin, sweetener and other additives mentioned above can be added or dissolved in the dextrin dissolution step (IV), sweetener dissolution step (V) and additive addition step (VI) described later. Apart from this, in this milk protein dissolving step (I), it is possible to dissolve the milk protein in advance.

(2) Tamarind gum dissolution process (II)
The tamarind gum dissolving step (II) is a step of dissolving (B) tamarind gum in a solvent. The tamarind gum dissolving step (II) is performed in a step different from the milk protein dissolving step (I).

  The tamarind gum is preferably prepared separately from the milk protein in the milk protein dissolving step (I) to prepare a tamarind gum solution alone. This is because, in the milk protein dissolution step, dissolution is performed in a temperature range where milk protein is not denatured, but it is necessary to raise the temperature to dissolve tamarind gum. Therefore, in the present technology, the tamarind gum dissolving step (II) is performed in a step different from the milk protein dissolving step (I).

  The solvent used in the tamarind gum dissolving step (II) is not particularly limited as long as the tamarind gum can be dissolved, and one or more known solvents are selected and used according to the intended beverage application. be able to. For example, hot water can be used. The temperature at the time of dissolution is a temperature at which the tamarind gum can be dissolved, and is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set. In this technique, it can set to 80 degreeC or more, for example.

  The dissolution concentration of tamarind gum is not particularly limited, but can be dissolved at a concentration of 1% or less, for example.

  The sweetener described above can be dissolved at the time of dissolving the tamarind gum in the tamarind gum dissolving step (II) without separately providing the sweetener dissolving step (V) described later.

(3) Mixing step (III)
In the mixing step (III), the milk protein solution obtained through the milk protein dissolution step (I) and the tamarind gum solution obtained through the tamarind gum dissolution step (II) were appropriately cooled. It is the process of mixing in.

(4) Dextrin dissolution step (IV)
The dextrin dissolution step (IV) is a step of dissolving the dextrin described above in a solvent. This dextrin dissolution step (IV) can be appropriately performed as necessary in the production method according to the present technology. As described above, in the milk protein dissolving step (I), dextrin can be dissolved together with the milk protein.

  The solvent used in the dextrin dissolution step (IV) is not particularly limited as long as the dextrin used can be dissolved, and one or more known solvents are selected according to the intended beverage application and the type of dextrin. Can be used. For example, water or hot water can be used. The temperature at the time of dissolution is a temperature at which dextrin can be dissolved, and is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set.

(5) Sweetener dissolution step (V)
The sweetener dissolving step (V) is a step of dissolving the aforementioned sweetener in a solvent. This sweetener dissolving step (V) can be appropriately performed as necessary in the production method according to the present technology. As described above, in the milk protein dissolution step (I), the sweetener can be dissolved together with the milk protein.

  The solvent used in the sweetener dissolving step (V) is not particularly limited as long as the sweetener to be used can be dissolved. One type of known solvent is used depending on the intended beverage application, sweetener type, and the like. Or it can select and use 2 or more types. For example, water or hot water can be used. The temperature at the time of dissolution is a temperature at which the sweetener can be dissolved, and is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set.

(6) Additive addition step (VI)
The additive addition step (VI) is a step of adding the aforementioned additive to the beverage. This additive addition step (VI) can be appropriately performed as necessary in the production method according to the present technology. As described above, in the milk protein dissolving step (I), it is possible to add an additive at the time of dissolving the milk protein.

  In the additive addition step (VI), the additive can be added to the beverage as it is, or the additive can be added in a state dissolved in another solvent. In the case of using a solvent, the type of the solvent to be used is not particularly limited as long as the additive to be used can be dissolved, and one or more known solvents are used depending on the intended beverage application, the type of additive, and the like. It can be selected and used. The temperature at the time of dissolution is also a temperature at which the additive used can be dissolved, and is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set.

(7) Homogenization step (VII)
The homogenization step (VII) is a step of performing a homogenization process. The order in which the homogenization step (VII) is performed is not particularly limited. The homogenization step (VII) can be appropriately performed as necessary in the manufacturing method according to the present technology. By performing the homogenization step (VII), it is possible to further improve the storage stability of the produced high protein beverage. The homogenization method is not particularly limited as long as the effects of the present technology are not impaired, and can be performed by a conventional method. Specifically, a method of homogenizing at a normal pressure and a pressure of 14 MPa using a homogenizer or the like can be exemplified. Thereby, the preservability of the high protein beverage according to the present technology is improved.

(8) Deaeration process (VIII)
The degassing step (VIII) is a step of removing bubbles mixed in the high protein beverage. A deaeration process (VIII) can be suitably performed as needed in the manufacturing method concerning this art. By performing a deaeration process (VIII), the preservability of the manufactured high protein drink can be improved more. The deaeration method is not particularly limited as long as the effects of the present technology are not impaired, and can be performed by a conventional method. Specifically, a method of deaeration at a pressure of 91 to 96 kPa can be exemplified. Thereby, the preservability of the high protein beverage according to the present technology is improved.

(9) Sterilization process (IX)
The sterilization step (IX) is a step of sterilizing the high protein beverage. The specific method of sterilization is not particularly limited as long as the effect of the present technology is not impaired, and can be performed by a conventional method. Examples include sterilization using a plate type sterilizer, a tubular type sterilizer, a direct heating type sterilizer, a jacketed tank, and the like.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, the conditions of a high protein beverage having a good flavor were examined.

[Manufacture of high protein beverages]
[Example 1]
(1) Preparation of protein solution As an example of milk protein, 320 g of whey protein (manufactured by Fontera Japan Co., Ltd.), 20 g of dextrin (manufactured by Saneigen FFI Co., Ltd.), and indigestible dextrin (Matsuya Chemical Co., Ltd.) 40g, high-sweetness sweetener (manufactured by Saneigen FFI Co., Ltd.) 0.4g, antifoaming agent (manufactured by Taiyo Chemical Co., Ltd.) 0.8g, flavor 12g, and 85% phosphorus 18.4 g of acid was dissolved in 1500 g of room temperature water to obtain a protein solution.

(2) Preparation of Tamarind Gum Solution Separately from the preparation of the protein solution, 8 g of tamarind gum (made by DSP Gokyo Food & Chemical Co., Ltd.) and 240 g of sugar were dissolved in 1000 g of 80 ° C. dissolved water, and then cooled. Thus, a tamarind gum solution was obtained.

(3) Mixing The protein solution obtained above and the tamarind gum solution were mixed.

(4) Sterilization / Cooling The total amount of the mixed solution obtained above was made up to 4000 g with room temperature water, and sterilized at 85 ° C. for 10 minutes. After sterilization, it was cooled in a cooling tank to obtain a high protein beverage of Example 1. The pH of the high protein beverage of Example 1 was 3.2.

[Example 2]
In the formulation of the high protein beverage of Example 1, 20 g of dextrin was replaced with 20 g of dextrin having a DE value of 2 to 5, and the rest of the composition was changed in the same manner as in Example 1 without changing the composition. A protein beverage was produced. The pH of the high protein beverage of Example 2 was 3.2.

[Comparative Example 1]
As an example of milk protein, 320 g of whey protein (manufactured by Fontera Japan Co., Ltd.), 1.6 g of high-intensity sweetener (manufactured by Saneigen FFI Co., Ltd.), and indigestible dextrin (Matsuya Chemical Industries Co., Ltd.) 40 g, 12 g of flavor, and 18.4 g of 85% phosphoric acid were dissolved in a total amount of 4000 g at room temperature water, and then sterilized and cooled in the same manner as in Example 1 to obtain the high protein of Comparative Example 1 I got a drink. In addition, pH of the high protein drink of the comparative example 1 was 3.2.

[Evaluation]
Flavor was evaluated using monitors of 60 men and women in their 50s and 60s.
For Comparative Example 1, the negative rating for aftertaste was 50%. Specifically, the evaluation was that the aftertaste astringency was not good.
On the other hand, about Example 1 and Example 2, positive evaluation about the aftertaste was 81.1%. Furthermore, about Example 2, the evaluation which feels a slightly fat feeling was obtained, and evaluation that the astringency of aftertaste was further reduced compared with Example 1 was obtained.

<Experimental example 2>
In Experimental Example 2, studies were made on suitable pH and viscosity of the high protein beverage according to the present technology.

[Manufacture of high protein beverages]
(1) Preparation of protein solution As an example of milk protein, 320 g of whey protein (manufactured by Fontera Japan Co., Ltd.), 20 g of dextrin (manufactured by Saneigen FFI Co., Ltd.), and indigestible dextrin (Matsuya Chemical Co., Ltd.) 40g, high-sweetness sweetener (manufactured by Saneigen FFI Co., Ltd.) 0.4g, and antifoaming agent (manufactured by Taiyo Kagaku Co., Ltd.) 0.8g are dissolved in 1500g of room temperature water. To obtain a protein solution.

(2) Preparation of Tamarind Gum Solution Separately from the preparation of the protein solution, 8 g of tamarind gum (made by DSP Gokyo Food & Chemical Co., Ltd.) and 240 g of sugar were dissolved in 1000 g of 80 ° C. dissolved water, and then cooled. Thus, a tamarind gum solution was obtained.

(3) Mixing The protein solution obtained above and the tamarind gum solution were mixed.

(4) Addition of pH adjuster As an example of the pH adjuster, 85% phosphoric acid at a ratio shown in Table 1 below was added to the mixed solution obtained above to adjust the pH.

(5) Sterilization / Cooling The total amount of the mixed solution obtained above was made up to 4000 g with room temperature water and sterilized at 85 ° C. for 10 minutes. After sterilization, it was cooled in a cooling tank, and high protein beverages of Examples 3 to 9 and Comparative Example 2 were obtained. Compositions other than the pH adjusters of the produced high protein beverages of Examples 3 to 9 and Comparative Example 2 were milk protein: 8% by mass, tamarind gum: 0.2% by mass, dextrin: 0.5% by mass. Indigestible dextrin: 1% by mass, sugar: 6% by mass, high-intensity sweetener: 0.01% by mass, antifoaming agent: 0.02% by mass, water: remaining amount.

[Measurement and evaluation of physical properties]
(1) pH measurement The pH of the high protein beverages of Examples 3 to 9 and Comparative Example 2 obtained above was measured using a glass electrode type hydrogen ion concentration indicator (Horiba, Ltd., F-72). .

(2) Measurement of precipitation amount 40 ml of the high protein beverages of Examples 3 to 9 and Comparative Example 2 obtained above were centrifuged at 734 × g for 10 minutes (centrifuge, manufactured by Hitachi Koki Co., Ltd., CT5DL). Then, the amount of precipitation after centrifugation was measured.

(3) Viscosity measurement The viscosity at 20 ° C. of the high protein beverages of Examples 3 to 9 and Comparative Example 2 obtained above was measured using a tuning fork vibration type granulometer (A & D Co., Ltd., SV-10A). Measured.

(4) Flavor Evaluation The flavor of each high protein beverage obtained above was evaluated according to the following criteria.
Astringency ◎: Almost no astringency.
○: A slight astringency is felt. ×: Astringency is strongly felt.
Acidity A: Moderate acidity.
○: Slightly weak or slightly sour.
X: Acidity is very weak or very strong.
Over the throat ◎: A clean throat.
○: Slightly viscous but smooth over the throat.
X: There is a muddy feeling.

[result]
The results are shown in Table 1 below.

As shown in Table 1, Examples 3-9 were the results of hardly feeling astringency. On the other hand, Comparative Example 2 was a result of feeling astringency.
Example 3 at pH 2.7 resulted in very strong sourness. Although it can be applied to beverages that strongly require sourness, it has been found difficult to apply to beverages that do not favor sourness.
It turned out that Examples 4-9 of pH 2.9-3.9 have moderate acidity and good throat, and can be applied to various beverages.
It turned out that the comparative example 2 of pH 4.1 has very little acidity, and its viscosity is too high. Although it is not suitable for beverages that require sourness or beverages that require throat penetration, it is applicable as a beverage for those with difficulty swallowing that requires a feeling of muddyness.
Therefore, it was revealed that the pH of the high protein beverage according to the present technology is preferably 4.0 or less, more preferably 2.8 to 4.0, and particularly preferably 2.9 to 3.9.
Moreover, it became clear that the viscosity of the high protein beverage according to the present technology is preferably 16 mPa · s or less, more preferably 14 mPa · s or less at 20 ° C.

Claims (6)

(A) Milk protein 8 mass% or more, and (B) Tamarind gum,
A high protein beverage having a pH of 4.0 or less.   The high protein drink according to claim 1 whose viscosity in 20 ° C is 14 mPa * s or less.   The high protein beverage according to claim 1 or 2, wherein the pH is 2.9 to 3.9.   The said (B) tamarind gum is a high protein drink as described in any one of Claim 1 to 3 which is 0.1-0.3 mass% with respect to the whole high protein drink.   (C) The high protein drink as described in any one of Claim 1 to 4 which further contains dextrin. (A) A method for producing a beverage containing milk protein,
Apart from the step of dissolving the (A) milk protein, at least a step of dissolving the (B) tamarind gum,
The manufacturing method of the high protein drink which contains the said (A) milk protein 8 mass% or more and (B) tamarind gum at least, and pH is 4.0 or less.

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