JP2021029167A - Beverage, and method for improving palatability of beverage containing whey protein - Google Patents

Abstract

To provide a beverage having a thirst-quenching effect while having reduced astringency.SOLUTION: A beverage contains whey protein and phosphoric acid, and has sodium ion concentration of 21-80 mg/100 ml.SELECTED DRAWING: None

Description

The present invention relates to beverages and methods for improving the palatability of beverages containing whey protein.

In recent years, the protein market has been activated in response to the trend of "low-carbohydrate and high-protein" as a food trend, and the development of foods and drinks containing milk protein (protein) is also progressing. Among milk proteins, whey protein is suitable for acidic beverages because it is stable under heat and acidity, and is also expected to be applied as a depleting beverage such as sports drinks because of its high nutritional value. There is.

However, when whey protein was added to the beverage, the astringent taste derived from whey protein was felt, and the palatability and thirst tended to decrease. In particular, in developing a thirsty beverage, a decrease in aftertaste due to astringent taste is a major problem.

Patent Document 1 discloses a technique for heating foods and drinks in the presence of starch-degrading sugar in order to suppress the astringent taste derived from whey protein.

Japanese Unexamined Patent Publication No. 2005-245290

The present inventor has diligently studied a technique capable of suppressing astringent taste derived from whey protein without using starch-degrading sugar as disclosed in Patent Document 1. As a result, it was found that the astringent taste can be suppressed by adding a predetermined amount of sodium ions to the beverage containing whey protein. Furthermore, it was found that by combining phosphoric acid among the acidulants, the astringent taste suppressing effect can be maintained and the depletion property can be improved, and the present invention has been completed.

According to the present invention
Beverages containing whey protein and phosphoric acid and having a sodium ion concentration of 21-80 mg / 100 ml are provided.

Further, according to the present invention, it is a method for improving the palatability of a beverage containing whey protein.
Provided is a method for improving the palatability of a beverage containing whey protein, which comprises a step of mixing whey protein and phosphoric acid to prepare a sodium ion concentration of 21 to 80 mg / 100 ml.

According to the present invention, it is possible to provide a beverage capable of obtaining thirst while suppressing astringent taste.

<Beverage>
The beverage of this embodiment contains whey protein and phosphoric acid and has a sodium ion concentration of 21-80 mg / 100 ml. As a result, thirst can be obtained while suppressing astringent taste.
Here, it is generally known that beverages containing an acidulant have high palatability and are suitable for the purpose of depletion, and as the acidulant, citric acid, malic acid, lactic acid and the like are used in addition to phosphoric acid. Has been done. Further, it is a common general knowledge that even in an acidulant solution having the same pH, the strength and quality of sourness differ depending on the type of acidulant. Although the details are not clear, it is considered that phosphoric acid has a relatively sharp sourness and it is difficult to feel the sourness in the aftertaste. On the other hand, the astringent taste of whey protein is felt mainly in the aftertaste.
Therefore, the present inventor hypothesized that when a whey protein and an acidulant having a strong sourness in the aftertaste were combined, the astringent taste was enhanced by the sourness, and as a result of verifying this, phosphoric acid was added to the beverage containing the whey protein. It was found that the combination makes it difficult to feel the astringent taste in the aftertaste. In addition, we found that the compatibility between sodium ions and astringent taste is good, and found that sodium ions make it difficult to feel the astringent taste and improve the depletion such as being able to drink very much, and developed a new beverage. .. Further, it has been found that when the beverage of the present invention further contains a fruit flavor, it also has an effect that a good fruit flavor can be obtained.

Hereinafter, the beverage of the present embodiment will be described in detail.

[Whey protein]
The whey protein is, for example, a mixture of spherical proteins isolated from whey obtained as a by-product of the cheese, butter, and casein production process.
In addition, the beverage of the present embodiment may be a whey protein that has been concentrated and purified by an ultrafiltration method, chromatography, or the like. Specific examples thereof include whey proteins such as WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate).

In the present embodiment, the content of whey protein is preferably 0.5 to 2.0% by mass, more preferably 0.7 to 1.5% by mass, based on the whole beverage.
By setting the content of whey protein to the above lower limit value or more, it is possible to achieve high nutrition and functionality as a protein-containing beverage while suppressing astringent taste.
On the other hand, by setting the whey protein content to the above upper limit value or less, the astringent taste can be suppressed while maintaining the depletion property. In addition, it is possible to suppress an excessive increase in viscosity and maintain ease of drinking as a thirst-preventing beverage.

[phosphoric acid]
The content of phosphoric acid is preferably 0.01 to 0.5% by mass, more preferably 0.04 to 0.4% by mass, and further preferably 0.08 to 0% by mass with respect to the entire beverage. .2% by mass. Phosphoric acid may be a salt.
By setting the content of phosphoric acid to the above lower limit value or more, it is possible to improve the depletion property and improve the balance of good aftertaste while suppressing the astringent taste. On the other hand, by setting the phosphoric acid content to the above upper limit value or less, the astringent taste can be suppressed while maintaining the depletion property.

[Sodium ion]
The sodium ion concentration is 21-80 mg / 100 ml, preferably 25-70 mg / 100 ml, and more preferably 30-65 mg / 100 ml with respect to the entire beverage.
By setting the sodium ion concentration to the above lower limit value or more, the astringent taste is suppressed, the depletion property is improved, and when the fruit flavor is contained, a good fruit flavor can be effectively obtained. In addition, the aftertaste can be improved. On the other hand, by setting the sodium ion concentration to the above upper limit value or less, a natural flavor and good depletion property can be maintained.

The sodium ion concentration in the beverage of the present embodiment includes those derived from the whey protein described above, as well as those derived from optionally added salt, sodium citrate, and the like.
Further, as the sodium ion, a known sodium salt applicable to beverages can be used. Examples of the sodium salt include inorganic sodium salts such as sodium chloride and sodium sulfate, and organic sodium salts such as sodium acetate, sodium citrate, and sodium lactate. These can be used alone or in admixture of two or more. Of these, sodium ions derived from salt are preferable.

The phosphoric acid concentration and sodium ion concentration in the beverage can be calculated by measuring using the atomic absorption method.

[Other ingredients]
The beverage of the present embodiment may contain various ingredients other than the above as long as the effects of the present invention can be obtained. For example, acidulants other than phosphoric acid, salt, sweeteners, flavors, thickening polysaccharides, pH adjusters, fruit juices, various nutritional components, colorants, diluents, antioxidants and the like may be included.

Examples of the acidulant other than phosphoric acid include one or more selected from citric acid, lactic acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, fumaric acid and salts thereof. Among them, citric acid and / or a salt thereof is preferably contained from the viewpoint of being able to have a good balance between good fruit flavor and good aftertaste.

The above-mentioned salt refers to an edible salt containing sodium chloride as a main component. The salt may be sodium chloride itself such as refined salt, sea salt, rock salt, natural salt, mountain salt and the like. One of these may be used alone, or two or more thereof may be mixed and used.
From the viewpoint of improving the depletion property, the salt content is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, while maintaining the depletion property and converging. From the viewpoint of suppressing the taste, it is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, and further preferably 0.12% by mass or less.
The salt concentration (% by mass) can be analyzed by the Mohr method.

Examples of the above sweeteners include sugar (saccharin), fructose, isomerized sugar such as high fructose syrup and fructose glucose syrup, sugars such as glucose, granule sugar, lactose, and malt sugar, xylitol, and D-sorbitol. Low-fructose sweeteners, high-fructose corn syrup, high-fructose corn syrup, high-fructose corn syrup, aspartame, and high-fructose corn syrup. Only one type of sweetener may be used, or two or more types may be used in combination.

As the above fragrance, any natural fragrance or synthetic fragrance can be used. For example, fruit flavors, plant flavors, or mixtures thereof. Examples of the "fruit" in the fruit flavor include citrus fruits such as lemon, orange, tangerine, grapefruit, citrus depressa, yuzu and lime, kiwi, strawberry, peach, grape, apple, pineapple, mango, melon, banana and the like. .. One type of these fragrances may be used alone, or two or more types may be used.

The above-mentioned thickening polysaccharide is used from the viewpoint of adjusting the viscosity and flavoring. Thickening polysaccharides include, for example, gelatin, pectin, carrageenan, galactomannan, soybean polysaccharide, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind cam, Arabic gum, tara gum and alginate. And so on. Only one type of thickening polysaccharide may be used, or two or more types may be used in combination.

[Physical characteristics of beverages]
The beverage of the present embodiment has an absorbance at a wavelength of 660 nm of 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less.
Here, for example, the absorbance of a conventional cloudy beverage at a wavelength of 660 nm usually shows a value of 1 or more, and the absorbance of a conventional slightly cloudy sports drink at a wavelength of 660 nm shows a value of about 0.2.
Therefore, the beverage of the present embodiment may be slightly cloudy like a conventional sports drink, or may be more transparent, from the viewpoint of maintaining the thirst property in appearance.

The absorbance at a wavelength of 660 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

The acidity of the beverage of the present embodiment is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.4% by mass in terms of a value (citric acid acidity) converted as an equivalent amount of citric acid. is there.
By setting the citric acid acidity to the above upper limit value or less, a good aftertaste can be obtained while suppressing the astringent taste, while by setting it to the above lower limit value or more, the depletion property is improved and the fruit flavor is good. , A good balance of good aftertaste

The method for measuring the citric acid acidity is not particularly limited, but can be carried out, for example, according to the following procedure. Accurately measure 5 to 15 g of the sample in a 200 ml Erlenmeyer flask, dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate with shaking with 0.1 M sodium hydroxide in a 25 ml burette. The end point is the point where the red color lasts for 30 seconds. When using a hydrogen ion densitometer, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH reaches 8.1.

The Brix value (sugar content) of the beverage of the present embodiment is preferably 1 to 10 °, more preferably 2 to 8 °, and even more preferably 3 to 5 °.
By setting the Brix value to the above lower limit value or more, an appropriate sweetness can be obtained, and the astringent taste can be suppressed while maintaining the good aftertaste. On the other hand, by setting the Brix value to the above upper limit value or less, the balance between sourness and sweetness is improved, and it becomes easy to obtain depletion.
The Brix value can be appropriately controlled by adjusting the content of sugars and sweeteners contained in the beverage.

The pH of the beverage of the present embodiment at 20 ° C. is preferably 2.8 to 4.6, more preferably 3.2 to 4.0, and preferably 3.3 to 3.8. More preferred. As a result, the thirst property can be maintained and the aftertaste can be well maintained.
The pH can be measured by using a commercially available pH measuring device or the like. The pH can be adjusted, for example, by changing the amount of the specific acid or by using a pH adjusting agent.

[Manufacturing method, container, etc.]
The beverage of the present embodiment can be obtained by uniformly mixing each of the above-mentioned components with water according to a conventional method.
The beverage of the present embodiment may be a packaged beverage in a state of being heat sterilized and packed in a container. Examples of the container include a sealed container made of a simple substance such as glass, paper, plastic (polyethylene terephthalate or the like), aluminum, and steel, or a composite material or a laminated material thereof. The type of container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles, and aluminum pouches.
Further, from the viewpoint of observing the beverage from the appearance and confirming the contents, and from the viewpoint of handleability, distribution, portability, etc., the container is preferably a PET bottle.

The beverage of the present invention is preferably a beverage that can be drunk as it is without being diluted, and has so-called drinkability such as being able to be drunk all at once and being gulped. The volume is not particularly limited, but is preferably 100 mL to 2000 mL, more preferably 150 mL to 1500 mL, and further preferably 200 mL to 1000 ml from the viewpoints of depletion, ease of drinking, portability, storage stability, and the like.

In addition, the beverage of the present invention is suitable as a soft drink, a sports drink, a fruit juice beverage, and a functional beverage.

<How to improve the palatability of beverages containing whey protein>
The method for improving the palatability of a beverage containing whey protein according to the present embodiment is
It comprises a step of mixing whey protein and phosphoric acid to prepare a sodium ion concentration of 21-80 mg / 100 ml.
As a result, thirst can be obtained while suppressing astringent taste. In addition, the aftertaste becomes good, and when the fruit flavor is included, a good fruit flavor can be effectively obtained.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above can be adopted.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

The beverages obtained in Examples and Comparative Examples were evaluated and measured as follows.

<Evaluation>
-Sensory evaluation: Five skilled technicians tasted each of the beverages of the examples and comparative examples, and "strong astringent taste", "good aftertaste", "good fruit flavor", "drinkable" , "Comprehensive evaluation (as a sports drink)" was evaluated in the following five stages based on the three evaluation points of the control product (Comparative Example 1), and the average value was taken.

Evaluation "strength of astringent taste"
5 points: Stronger astringent taste than the control product.
4 points: Astringent taste is slightly stronger than that of the control product.
3 points: Compared to the control product, the astringent taste is felt to the same extent.
2 points: The astringent taste is slightly weaker than that of the control product.
1 point: Astringent taste is weaker than that of the control product.

Evaluation "Good aftertaste", "Good fruit flavor", "Drinkable"
5 points: Good compared to the control product.
4 points: Slightly better than the control product.
3 points: Not much different from the control product.
2 points: Slightly worse than the control product.
1 point: Bad compared to the control product.

Evaluation "Comprehensive evaluation (as a sports drink)"
5 points: Compared with the control product, the flavor balance is good and the flavor is good.
4 points: Compared to the control product, the flavor balance is slightly better and the flavor is good.
3 points: Compared with the control product, the flavor balance is about the same.
2 points: Compared to the control product, the flavor balance is slightly poor and the flavor is not good.
1 point: Compared to the control product, the flavor balance is poor and the flavor is not good.

<Measurement>
Absorbance at wavelength 660 nm: The absorbance of each beverage at wavelength 660 nm was measured using a spectrophotometer. The absorbance measurement was carried out using a quartz cell under a temperature condition of 20 ° C.

-Brix value: The Brix value was measured using a refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. for sugar. The liquid temperature of the beverage was 20 ° C.

-Whey protein amount (ppm): Analysis was performed using an ELISA kit (allergen eye ELISA II milk index protein: β-lactoglobulin, manufactured by Primaham).

<Examples and Comparative Examples>
Add sugar, WPI895 (whey protein, manufactured by Fontera), acesulfame potassium, sucralose, kiwi flavor, anhydrous citric acid, 85% phosphoric acid, trisodium citrate, and salt with pure water to the concentrations shown in Table 1. Mixing gave a formulation.
Then, the compounding solution was instantly sterilized at 95 ° C., and then filled in a 500 ml PET bottle (500 ml of heat-resistant PET manufactured by Yoshino Kogyo Co., Ltd.) in a hot pack to obtain a packaged beverage.
The sodium ion concentration, Brix value (20 ° C.), pH, and citric acidity of the obtained beverage were as shown in Table 1.

Each of the obtained beverages was evaluated and measured as described above, and the results are shown in Table 1.

Claims (9)

A beverage containing whey protein and phosphoric acid and having a sodium ion concentration of 21-80 mg / 100 ml. The beverage according to claim 1, wherein the content of the whey protein is 0.5 to 2.0% by mass with respect to the entire beverage. The beverage according to claim 1 or 2, wherein the content of the phosphoric acid is 0.01 to 0.5% by mass with respect to the entire beverage. The beverage according to any one of claims 1 to 3, wherein the absorbance at a wavelength of 660 nm is 0.2 or less. The beverage according to any one of claims 1 to 4, which has a citric acid acidity of 0.1 to 0.5% by mass. The beverage according to any one of claims 1 to 5, wherein the Brix value is 1 to 10 °. The beverage according to any one of claims 1 to 6, wherein the pH (20 ° C.) is 2.8 to 4.6. The beverage according to any one of claims 1 to 7, which is filled in a container. A method for improving the palatability of beverages containing whey protein,
A method for improving the palatability of a beverage containing whey protein, which comprises a step of mixing whey protein and phosphoric acid to prepare a sodium ion concentration of 21 to 80 mg / 100 ml.