JP2021090412A - Unpleasant taste masking agent, acidic protein beverage, unpleasant taste masking method, and method for producing acidic protein beverage - Google Patents

Abstract

To provide a masking agent that has an excellent effect of masking the unpleasant taste of acidic protein beverages.SOLUTION: The present invention provides an unpleasant taste masking agent for an acidic protein beverage having a pH of less than 4.0, which contains any one or more selected from the group consisting of medium chain fatty acid triglyceride, soybean oil, corn oil and palm oil. Also provided is an acidic protein beverage having a pH of less than 4.0, which contains the masking agent and a protein. Furthermore, the present invention also provides a method for masking the unpleasant taste of an acidic protein beverage having a pH of less than 4.0, to which the masking agent is added. In addition, the present invention also provides a method for producing an acidic protein beverage having a pH of less than 4.0, in which a step of adding the masking agent is carried out.SELECTED DRAWING: None

Description

The present invention relates to an unpleasant taste masking agent, an acidic protein beverage, an unpleasant taste masking method, and a method for producing an acidic protein beverage. More specifically, the present invention relates to an unpleasant masking agent for acidic protein beverages, an acidic protein beverage containing the masking agent, an unpleasant masking method to which the masking agent is added, and a method for producing the acidic protein beverage.

Traditionally, beverages containing protein have been strongly imaged by athletes and women for the purpose of muscle building and dieting, but in recent years, the range of users has expanded, such as being purchased by the elderly as a dietary supplement. ing. Here, as a typical example of a beverage containing protein, there is a soybean protein-containing beverage called "protein". Such soy protein-containing beverages are generally traded in powder form containing separated soy protein as a main raw material in a bag or can, and the user dissolves this in water or milk and ingests it. Such soy protein-containing beverages have been developed having various tastes such as vanilla flavor and cocoa flavor as well as functionality in response to the expansion of the user base as described above. In addition, various vitamins such as vitamins A, B, and C, iron, calcium, magnesium, and the like are added to promote variety in terms of fortification.

For example, Patent Document 1 further includes a food or drink containing a soybean protein material, which has a protein composition enriched with a lipid-affinitive protein and further contains a soybean emulsified composition containing a neutral lipid and a polar lipid. Foods and drinks containing soybean protein, which are characterized by the above, are disclosed.

Japanese Unexamined Patent Publication No. 2014-117159

As described above, various beverages containing protein have been developed, but reduction or improvement of the unpleasant taste peculiar to protein has still been an issue. On the other hand, conventionally, attempts have been made to reduce, improve, or adjust masking by adding acidulants, sweeteners, etc., but this is still insufficient and a protein beverage having excellent palatability is provided. In order to do so, a further solution has been desired.

Therefore, an object of the present invention is to provide a masking agent having an excellent effect of masking the unpleasant taste of an acidic protein beverage.

As a result of diligent experimental studies on the above-mentioned problems, the inventors of the present invention have decided to use any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil. We have found that the unpleasant taste of acidic protein beverages can be masked, and have completed the present invention.

That is, the present invention provides an unpleasant taste masking agent for acidic protein beverages having a pH of less than 4.0, which comprises at least one selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil.

The present invention also provides an acidic protein beverage having a pH of less than 4.0, which comprises the unpleasant taste masking agent and a protein.
In the acidic protein beverage according to the present invention, the blending ratio of the unpleasant taste masking agent may be 0.01% by volume to 30% by volume with respect to the entire beverage.
Further, in the acidic protein beverage according to the present invention, the blending ratio of the protein may be 0.5% by volume to 30% by volume with respect to the entire beverage.

Further, in the present invention, an unpleasant taste masking agent for acidic protein beverages having a pH of less than 4.0 is added, which comprises at least one selected from the group consisting of medium chain fatty acid triglyceride, soybean oil, corn oil, and palm oil. Also provided is a method for masking the unpleasant taste of acidic protein beverages having a pH of less than 4.0.

In addition, the present invention adds an unpleasant masking agent for acidic protein beverages with a pH of less than 4.0, which comprises any one or more selected from the group consisting of medium chain fatty acid triglyceride, soybean oil, corn oil, and palm oil. Also provided is a method for producing an acidic protein beverage having a pH of less than 4.0, which carries out the step.

In the present invention, "volume%" means a percentage of the volume to the weight of the entire acidic protein beverage. Further, the "acidic beverage" refers to a beverage having a pH of less than 4.0. Further, the "unpleasant taste" refers to, for example, bitterness, astringency, astringent taste, astringent taste, etc., and in the present invention, it is particularly astringent taste.

According to the present invention, it is possible to provide a masking agent having an excellent effect of masking the unpleasant taste of an acidic protein beverage.
The effects described here are not necessarily limited to these, and may be any of the effects described in the present disclosure.

Hereinafter, suitable embodiments for carrying out the present invention will be described.
The embodiments described below show an example of a typical embodiment of the present invention, and the scope of the present invention is not narrowly interpreted by this.

1. 1. Masking Agent The masking agent according to the present invention is characterized by containing any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil. Further, the masking agent according to the present invention is used for the purpose of masking the unpleasant taste of acidic protein beverages having a pH of less than 4.0.

The inventors of the present invention have surprisingly discovered that the compound can mask the unpleasant taste of acidic protein beverages by using a medium-chain triglyceride that has been conventionally used for the purpose of maintaining health and preventing obesity. .. Also, paying attention to vegetable oils and fats, in particular, by using any one or more selected from the group consisting of soybean oil, corn oil, and palm oil, these vegetable oils and fats are surprisingly unpleasant for acidic protein beverages. I found that I could mask the taste. Although there are individual differences depending on the drinker, acidic protein beverages have a particularly strong unpleasant taste that is felt at the top (immediately after being put in the mouth), and from the middle (after a while after being put in the mouth) to the end (finally). The remaining aftertaste) tends to be unpleasant. On the other hand, as shown in Examples described later, the masking agent according to the present invention can suppress the unpleasant taste at any time from the top to the end, and can make the acidic protein beverage mellow and easy to drink.

Further, when the masking agent according to the present invention contains a medium-chain fatty acid triglyceride, it can be expected to impart the effect of the medium-chain fatty acid triglyceride itself to the masking target. Specifically, for example, effects such as diet effect, muscle strengthening, nutritional supplementation for the elderly, prevention / improvement of sarcopenia and frailty, energy supplementation / recovery from fatigue during sports can be expected.

The medium-chain fatty acid triglyceride used in the masking agent according to the present invention is also referred to as MCT (Medium Chain Triglyceride), and refers to a triglyceride having a medium length of constituent fatty acids. Specifically, it is a triglyceride having 6 or more and 12 or less carbon atoms.
The carbon number of the constituent fatty acids is preferably in the range of 8 or more and 12 or less, and more preferably in the range of 8 or more and 10 or less.

Specific examples of medium-chain fatty acids include caproic acid (caproic acid), heptanic acid (enanthic acid), octanoic acid (caprylic acid), nonanoic acid (pelargonic acid), decanoic acid (caproic acid), and dodecanoic acid (lauric acid). Acid) and the like. Further, the three medium-chain fatty acids bound to one glycerol may be the same or different. When a plurality of types of medium-chain fatty acids are bound to glycerol, their ratios are not particularly limited.

It is known that medium-chain fatty acid triglycerides are present in seeds of plants such as coconut and palm fruit, and in fats and oils contained in milk, dairy products and the like. In the present invention, as the medium-chain fatty acid triglyceride, those extracted (including crude extraction) or purified (including crude purification) from such fats and oils can be appropriately used.
It should be noted that such fats and oils are not limited to those obtained from natural raw materials, and can be commercially available. In the present invention, a commercially available product may be used as the medium-chain fatty acid triglyceride.

The soybean oil, corn oil, and palm oil used in the masking agent according to the present invention are extracted from plant seeds or fruits, separated fats and oils, hydrogenated reactive fats and oils, transesterified reactive fats and oils, and the like (including crude extraction). ) Or purified (including crude purification) can be used as appropriate.
The soybean oil, corn oil, and palm oil are not limited to those obtained from natural raw materials, and can be obtained commercially. In the present invention, soybean oil, corn oil, and palm oil are available. A commercially available product may be used as the above.

The masking agent according to the present invention may consist of only one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil, and in addition to this, an appropriate diluent may be used. It may contain (thickener) or a carrier.

The diluent or carrier to be used in combination with any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil is not particularly limited as long as the effects of the present invention are not impaired.
For example, solid diluents or carriers such as gum arabic, dextrin, cyclodextrin, glucose, sculose; or water, ethanol, propylene glycol, glycerin, glycerin fatty acid esters, edible fats and oils (soybean oil, corn oil, and palm oil). Excludes.) Liquid diluents such as) or carriers and the like can be mentioned.

Further, in the above-mentioned diluent or carrier, additives (for example, excipients, binders, disintegrants, emulsifiers, dissolutions) used for preparing the masking agent according to the present invention into a desired shape (dosage form) are used. Agents, thickeners, lubricants, flavoring agents, colorants, antioxidants, etc.) may be included.

Further, the masking agent according to the present invention may be in the form of liquid, suspension, emulsion, paste, powder, granule, or any other dosage form.

Further, the masking agent according to the present invention may be prepared as a powder preparation by powdering according to a conventional method such as spray drying or freeze-drying, or may be further prepared as a granule preparation by granulation.

The masking agent according to the present invention includes any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil, as long as the effects of the present invention are not impaired. Other raw materials that can be commonly used by those skilled in the art in product design can be blended. The type and amount of the other raw materials added are not particularly limited, and can be appropriately set according to the mode of use of the masking agent and the like.

Examples of the other raw materials include water, various fruit juices (for example, citrus fruits, grapes, etc.), sugars (for example, sucrose, glucose-frug sugar solution, dextrin, etc.), and sweeteners (for example, sucralose, acesulfam potassium, stevia, etc.). Aspartame, etc.), fats and oils (eg, palm oil, EPA, DHA, etc.), emulsifiers (eg, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, etc.), pH adjusters (eg, citric acid, fumaric acid, etc.) Tartaric acid, phosphate, etc.), thickeners (eg, agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, galactomannan, glucomannan, gellan gum, etc.), minerals (eg, potassium salt, sodium salt, magnesium) Salts, calcium salts, iron salts, etc.), vitamins (eg, A, B, C, D, E, P, K, etc.), chelating agents (eg, sodium citrate, polymerized phosphate, etc.), various fragrances, starch , Dextrin, glycerin, eggs, various pigments, acidity agents (for example, citric acid, malic acid, tartaric acid, lactic acid, etc.), physiological functional materials (for example, amino acids, isoflavone, saponin, lactic acid bacteria powder, peptides, glucosamine, etc.) Can be mentioned.

2. Acidic Protein Beverage The acidic protein beverage according to the present invention (hereinafter, also simply referred to as “beverage according to the present invention”) is characterized by containing the above-mentioned masking agent according to the present invention and a protein.
Since the beverage according to the present invention contains the masking agent according to the present invention described above, the unpleasant taste at any time from the top to the end can be suppressed, and the beverage is mellow and easy to drink.

When the masking agent according to the present invention contains a medium-chain fatty acid triglyceride, the beverage according to the present invention contains both a medium-chain fatty acid triglyceride and a protein. , Prevention / improvement of sarcopenia and frailty, energy supply during sports, recovery from fatigue, etc. can be expected.

Further, the beverage according to the present invention has a turbid white appearance as shown in Examples described later, and looks delicious and gives a feeling of effect.

The beverage according to the present invention can be commercialized in liquid form and can be consumed by consumers. Recently, it is a broad concept that includes beverages called RTD beverages (Ready-To-Drink) and enteral nutritional supplements.

As an example of the distribution form, the beverage according to the present invention can be filled and sealed in a sealed container and sold to consumers as a sealed container-packed beverage as it is. As another example, it can be put in a server of a restaurant and injected into a cup or the like at the request of a consumer to be provided.

The origin of the protein used in the beverage according to the present invention is not particularly limited, and may be any of animals, plants, and microorganisms. Further, the protein is not limited by the processing conditions and the storage management conditions, and may be any of raw products, processed products, frozen products, refrigerated products and the like. Further, it may be solid, semi-solid, or liquid.
In addition, such a protein can be obtained commercially, and in the present invention, a commercially available product may be used as the protein.

Proteins are roughly classified into, for example, vegetable proteins and animal proteins. Examples of the plant protein include soybean protein and the like. Soybean protein is a concept that also includes soybean-derived products, and examples of soybean-derived products include processed soybean foods (for example, natto, yuba, etc.), soybean protein, concentrated soybean protein, isolated soybean protein, and the like. Examples of animal proteins include milk protein, beef bone, beef, cow skin-derived protein derived from cowhide, pork, pork bone, pig foot, pork skin-derived pig-derived protein, chicken bone, chicken, chicken foot, etc. , Protein derived from livestock such as chicken protein derived from chicken skin and the like, protein derived from fish and shellfish such as sardines, mackerel, bonito and tuna, milk protein and the like.

Examples of milk proteins include proteins contained in milk or dairy products, casein proteins, whey proteins and the like.
Examples of milk include milk, goat milk, human breast milk, mare milk and the like. Examples of dairy products include fermented products (for example, cheese, yogurt, etc.), butter, cream, and the like.
Whey protein is a concept that also includes whey protein-derived products, and examples of whey protein-derived products include whey protein isolate (WPI), whey protein concentrate (WPC), α-lactalbumin, and β-lactoglobulin. Examples include lactoferrin.
Examples of proteins derived from livestock include collagen, gelatin and the like. In addition, collagen peptide obtained by decomposing gelatin to reduce its molecular weight can also be mentioned.

In the present invention, among these, it is preferable to use any one or more selected from the group consisting of milk protein, soybean protein, and collagen peptide as the protein, and milk protein is more preferable.

The blending ratio of the masking agent is preferably 0.01% by volume or more, more preferably 0.1% by volume or more, and further preferably 1% by volume or more with respect to the entire beverage. This makes it possible to more effectively mask the unpleasant taste of acidic protein beverages.

The blending ratio of the masking agent is preferably 30% by volume or less, more preferably 15% by volume or less, and further preferably 10% by volume or less with respect to the entire beverage. Thereby, the odor derived from the masking agent can be suppressed.

The range of the blending ratio of the masking agent is preferably 0.01% by volume to 30% by volume, more preferably 0.1% by volume to 15% by volume, and 1% by volume to 10% by volume with respect to the entire beverage. It is more preferably% by volume.

The beverage according to the present invention is an acidic protein beverage containing at least protein as a nutritional component, and the proportion of protein is preferably 0.5% by volume or more, preferably 1% by volume or more, based on the whole beverage. More preferably, it is more preferably 5% by volume or more. The beverage according to the present invention can mask the unpleasant taste with a masking agent even when the protein is contained in a certain amount or more in this way. Further, by containing a certain amount or more of protein, it can be provided to consumers as a so-called high-protein beverage for the purpose of ingesting protein.

The mixing ratio of the protein is preferably 30% by volume or less, more preferably 25% by volume or less, and further preferably 20% by volume or less with respect to the entire beverage. This makes it possible to more effectively mask the unpleasant taste of acidic protein beverages. If the proportion of the protein exceeds 30% by volume, it becomes difficult to dissolve in water and gels easily over time, but if it is 30% by volume or less, it easily dissolves in water and the production becomes easy.

The mixing ratio of the protein is preferably 0.5% by volume to 30% by volume, more preferably 1% by volume to 25% by volume, and 5% by volume to 20% by volume with respect to the entire beverage. Is more preferable, and 5% by volume to 15% by volume is particularly preferable. When the content is 5% by volume to 20% by volume, a large amount of protein is blended in the acidic protein beverage while suppressing the occurrence of unpleasant taste due to the increase in the blending amount, as compared with the case where the protein blending amount is smaller. can do. When it is 5% by volume to 15% by volume, the protein is easily dissolved and the production is further facilitated.

In addition to the above-mentioned beverages, the beverage according to the present invention may contain other raw materials that can be usually used by those skilled in the art for product design, as long as the effects of the present invention are not impaired. .. In addition, the type and amount of other raw materials added are not particularly limited and can be set as appropriate.
Since the other raw materials are the same as those described above, the description thereof is omitted here.

3. 3. Unpleasant taste masking method The unpleasant taste masking method according to the present invention is characterized by adding the above-mentioned masking agent according to the present invention. Specifically, for example, a method of adding a masking agent according to the present invention to an acidic protein beverage can be mentioned. Further, as shown in the production method described later, a method of adding or mixing the masking agent according to the present invention at any stage of the production process of the acidic protein beverage can also be mentioned.
This makes it possible to mask the unpleasant taste of acidic protein beverages.

4. Method for Producing Acidic Protein Beverage The method for producing an acidic protein beverage according to the present invention is characterized in that, when producing an acidic protein beverage, a step of adding the masking agent according to the present invention described above is performed.
This makes it possible to produce an acidic protein beverage with masked unpleasant taste.

Specifically, for example, the masking agent and protein according to the present invention, and if necessary, sugars, emulsifiers, sweeteners, fragrances, etc. are added to water so that each component is uniformly mixed with a homogenizer or the like. Stir and mix. Further, if necessary, treatments such as sterilization and cooling may be performed. By atomizing the medium-chain fatty acid triglyceride by homogenizer treatment, the water dispersibility can be improved and the mouth can be made mellow.

Hereinafter, the present invention will be described in more detail based on Examples.
It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

[Manufacturing of acidic protein beverage I]
The various raw materials listed in Table 1 below were stirred and mixed at 80 MPa using a high-pressure homogenizer (L01-YH1; manufactured by Sanwa Engineering Co., Ltd.) to obtain acidic protein beverages of Examples 1 to 3 and Comparative Example 1.

<Experimental example 1>
In this Experimental Example 1, the tastes of the acidic protein beverages of Example 1 and Comparative Example 1 obtained as described above were compared.
Specifically, the acidic protein beverages of Example 1 and Comparative Example 1 were tasted by 13 specialized panels.

The results of Experimental Example 1 are shown in Table 2 below.

As shown in Table 2 above, Example 1 containing the medium-chain fatty acid triglyceride has less astringent taste and unpleasant taste, especially from the top (starting stage of drinking) to the middle (mid-drinking stage), as compared with Comparative Example 1. Was found to have been masked.

Further, in Example 1, the appearance was cloudy white. Comparative Example 1 had a slightly cloudy pale yellow color.

<Experimental example 2>
In Experimental Example 2, the acidic protein beverages of Examples 2 and 3 and Comparative Example 1 obtained as described above were compared, paying particular attention to the top astringent taste.
Specifically, the acidic protein beverages of Examples 2, 3 and Comparative Example 1 were tasted by five specialized panels.

The results of Experimental Example 2 are shown in Tables 3 and 4 below.

As shown in Tables 3 and 4, even in Examples 2 and 3 in which the amount of the medium-chain fatty acid triglyceride used was changed from Example 1 described above, these had a better astringency at the top as compared with Comparative Example 1. It was found that the unpleasant taste was masked.

[Manufacturing of acidic protein beverage II]
The various raw materials shown in Table 5 below were stirred and mixed at 80 MPa using a high-pressure homogenizer (L01-YH1; manufactured by Sanwa Engineering Co., Ltd.) to obtain acidic protein beverages of Examples 4 to 6 and Comparative Examples 2 and 3. ..

<Experimental example 3>
In Experimental Example 3, the acidic protein beverages of Examples 4 to 6 and Comparative Examples 2 and 3 obtained as described above were compared by paying attention to the astringent taste of the top to the end.
Specifically, the acidic protein beverages of Examples 4 to 6 and Comparative Examples 2 and 3 were tasted by eight specialized panels.

The results of Experimental Example 3 are shown in Tables 6 to 9 below.

As shown in Tables 6 to 9 above, Example 4 containing soybean oil has less astringent taste and unpleasant taste, especially in the top (starting stage of drinking) to middle (mid-drinking stage), as compared with Comparative Example 2. Was found to have been masked. In addition, Example 5 containing palm oil had less astringent taste at the top (starting stage of drinking) and end (ending stage of drinking), and the unpleasant taste was masked, as compared with Comparative Example 2. I found out. Furthermore, it was found that Example 6 containing corn oil had less astringent taste at the end (the stage at the end of drinking) and masked the unpleasant taste, as compared with Comparative Example 2. On the other hand, in Comparative Example 3 containing rapeseed oil, the unpleasant taste masking effect could not be obtained.

In addition, as another example of the present invention, the acidic protein beverages of Formulation Examples 1 and 2 were prepared at the blending ratios shown in Tables 10 and 11 below.

The masking agent according to the present invention has an excellent effect of masking the unpleasant taste of acidic protein beverages. Further, since the masking agent according to the present invention contains any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil, it is highly safe and easily available. Therefore, it is very useful in this technical field.

Claims (6)

An unpleasant masking agent for acidic protein beverages having a pH of less than 4.0, which comprises any one or more selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil. An unpleasant masking agent for acidic protein beverages having a pH of less than 4.0, which comprises at least one selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil.
With protein
An acidic protein beverage having a pH of less than 4.0. The acidic protein beverage according to claim 2, wherein the blending ratio of the masking agent is 0.01% by volume to 30% by volume based on the entire beverage. The acidic protein beverage according to claim 2 or 3, wherein the blending ratio of the protein is 0.5% by volume to 30% by volume based on the entire beverage. Add an unpleasant taste masking agent for acidic protein beverages with a pH of less than 4.0, containing any one or more selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil, acidity of less than pH 4.0. A method of masking the unpleasant taste of protein beverages. A step of adding an unpleasant masking agent for acidic protein beverages having a pH of less than 4.0, which comprises any one or more selected from the group consisting of medium-chain fatty acid triglyceride, soybean oil, corn oil, and palm oil, is performed at pH 4.0. How to make less than acidic protein beverages.