JP2023128018A - Method for producing packaged beverage containing plant ingredient - Google Patents

Abstract

To provide a plant ingredient-containing packaged beverage which realizes a rich feeling like milk.SOLUTION: The plant ingredient-containing packaged beverage is produced by a method comprising: (1) adding a plant ingredient to a beverage so that the content of plant-derived proteins in the beverage is at least 0.01 mass%; (2) adding a sulfite to the beverage so that the concentration of sulfur dioxide (SO2) is 0.001-0.5 mass%; and (3) filling a container with the beverage.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a packaged beverage containing plant materials. More specifically, the present invention relates to a method for producing a packaged beverage containing plant materials that has an enhanced richness similar to that of milk.

In recent years, due to health consciousness, drinks based on plant materials such as soybeans, such as soy milk drinks, have become popular, and their flavor is highly rated for their refreshing taste and ease of drinking. However, on the other hand, some people find it lacking in richness and unsatisfactory when compared to drinks made from animal milk such as cow's milk.

For example, Patent Document 1 describes a technology for manufacturing a drink containing plant materials that has a rich taste, and by adding sake lees to low-fat soy milk and subjecting it to lactic acid fermentation, a drink with richness and flavor not found in animal ingredients is created. In addition, Patent Document 2 describes that by heating soymilk at a high temperature of 130 to 150°C for a long period of time, it is free from unpleasant flavors such as the grassy smell and harsh taste characteristic of beans. It is described that a beverage with a refreshing taste and a rich taste is provided.

However, the conventional techniques described above do not provide the rich texture that milk has, and require a process to process plant materials, which cannot be easily implemented due to cost and equipment requirements. Ta.

Japanese Patent Application Publication No. 2021-164409 Japanese Patent Application Publication No. 2007-159593

The object of the present invention is to impart a rich feeling similar to that of milk to a beverage containing plant materials. Here, the rich feeling that milk has refers to the sticky feel felt on the tongue when drinking milk.

means to solve problems

As a result of intensive studies on the above-mentioned purpose, the present inventors found that in beverages containing plant raw materials such that the content of plant-derived protein is 0.01% by mass or more, the concentration of sulfur dioxide (SO ₂ ) at the time of production It has been found that by adding sulfite to a beverage in an amount of 0.001 to 0.05% by mass, it is possible to enhance the milk-like richness of the beverage.

The present invention includes, but is not limited to, the following:
[1] (1) Adding plant raw materials to the beverage so that the content of plant-derived protein in the beverage is 0.01% by mass or more,
(2) adding sulfite to the beverage so that the concentration of sulfur dioxide (SO ₂ ) is 0.001 to 0.05% by mass; (3) filling the beverage into a container;
A method for producing a packaged beverage containing plant materials, including:
[2] The beverage according to [1], wherein the plant material contains any one or more of soybeans, almonds, and oats.

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a plant material-containing beverage with enhanced milk-like richness.

The present invention is a method for producing a packaged beverage containing plant raw materials, comprising: (1) blending the plant raw material into the beverage so that the content of plant-derived protein in the beverage is 0.01% by mass or more; (2) adding sulfite to the beverage at a concentration of 0.001 to 0.05% by mass as sulfur dioxide (SO ₂ ), and (3) filling the beverage into a container. Regarding the method of including.

(Plant material)
Beverages produced according to the invention contain plant materials. Although the type of plant used as the plant material is not particularly limited, it is preferable to use a plant rich in protein. Such plants include, for example, legumes (soybeans (including soy milk), peas), nuts (almonds, cashews, hazelnuts, walnuts, pistachios, coconuts), oats, rice, etc., and are preferably These include soybeans (including soymilk), almonds, and oats, and soybeans (including soymilk) are particularly preferred in that the effects of the present invention can be easily obtained. One type of plant may be used, or a plurality of types may be used in combination. Examples of plant materials used in beverages include the above-mentioned plants as they are, soaked in water and then ground into a liquid or paste form, purified by centrifugation, etc., or powdered through a drying process, etc. It can be used with

(Plant-derived protein)
In the method for producing a beverage of the present invention, the content of plant-derived protein in the beverage is 0.01% by mass or more, preferably 0.05 to 10% by mass, more preferably 1 to 5% by mass, and even more preferably 2% by mass. The method includes a step of adding the above-mentioned plant material to a concentration of 5% by mass.

If the plant-derived protein content in the beverage is 0.01% by mass or less, the effects of the present invention cannot be obtained. The plant-derived protein content in a beverage can be measured by the Kjeldahl method when the protein source is a single type of plant. In addition, if there are multiple types of plants that serve as protein sources, for example, the content of protein that corresponds to plant-derived protein can be obtained from the concentration of various amino acids in the drink, its composition, and the ingredient label attached to the product. I can do it.

(sulfites)
The method for producing a beverage of the present invention includes the step of adding sulfite in an amount such that the concentration of sulfur dioxide (SO ₂ ) is 0.001 to 0.05% by mass. The type of sulfite is not limited, but includes, for example, sodium sulfite, sodium hyposulfite, sulfur dioxide, potassium pyrosulfite, sodium pyrosulfite, and potassium sulfite is particularly preferred in terms of flavor and compatibility with plant materials. In addition, it is only necessary to select substances that can be used as food additives in accordance with the laws of each country.

The concentration of sulfite to be added may be determined by calculating an amount that will give a concentration of sulfur dioxide (SO ₂ ) of 0.001 to 0.05% by mass in the beverage. Here, "as the concentration of sulfur dioxide" means "converted by the concentration of sulfur dioxide produced when sulfite dissociates", and the amount of sulfite added can be calculated from the chemical formula below. .
(Potassium pyrosulfite) K ₂ S ₂ O ₅ →K ₂ O+2SO ₂
(Sodium pyrosulfite)Na ₂ S ₂ O ₅ →Na ₂ SO ₃ +SO ₂
(Sodium sulfite)Na ₂ SO ₃ +2H ⁺ →2Na ⁺ +H ₂ O+SO ₂
The concentration of sulfite is more preferably 0.001 to 0.01% by mass, particularly preferably 0.002 to 0.005% by mass as the concentration of sulfur dioxide. If it is lower than 0.001% by mass, the effect of the present invention will not be sufficiently obtained, and if it is higher than 0.05% by mass, there is a possibility that the bitter taste of sulfite will be felt strongly when drinking the beverage.

(animal milk)
The beverage produced according to the present invention may contain animal milk. Therefore, the production method of the present invention may further include the step of adding animal milk. Examples of animal milk include milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein, whey, Examples include cheese, and one or more of these may be selected and used. Preferred animal milks are cow's milk and skimmed milk powder. Even if the beverage contains animal milk, the effect of the present invention is that the drink with sulfite added will give a stronger sense of milk-like richness compared to a beverage without sulfite added. I can do it.

(milk solids)
When animal milk is added to the beverage, the milk solids content of the beverage obtained according to the present invention is preferably less than 3.0% by mass, more preferably less than 2.5% by mass, even more preferably 2.0% by mass. Less than % by mass. If the milk solids content is less than 3.0% by mass, it does not fall under the standards for "milk drinks" under the "Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products," but according to the present invention, milk such as milk drinks It is possible to produce drinks with a rich taste, such as Note that milk solids refers to the sum of milk fat and nonfat milk solids, and typical milk has a milk solids content of 12.6% by mass (milk fat 3.8% by mass, nonfat milk solids). 8.8% by mass). The milk solid content can be determined by drying milk components using a general drying method (freeze drying, evaporation to dryness, etc.) and measuring the weight of the dry product after removing moisture. For example, the milk solid content of each of the milk ingredients (milk components) displayed on the container of a packaged beverage can be measured, and the sum of these measurements can be used as the milk solid content in the beverage.

(beverage with milk flavor)
The beverage produced according to the present invention is preferably a beverage with a milk flavor, such as a beverage containing milk components (referred to as a dairy component-containing beverage). Examples of such beverages include, but are not limited to, milk-flavored beverages, coffee milk, black tea milk, and matcha milk.

(sweet ingredient)
It is preferable that the beverage produced according to the present invention further contains a sweetening ingredient. Therefore, the production method of the present invention may further include the step of adding a sweetening ingredient. Sweet ingredients have the effect of enhancing the mellowness of milk, so by adding sweet ingredients, it is possible to make the taste more similar to milk. Here, the sweet component is a component having sweet taste, and refers to sugars, sugar alcohols, and sweeteners. Specifically, sweet sugars such as sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, and lactose; sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol; sucralose; Various sweeteners include aspartame, acesulfame potassium, neotame, and stevia extract. Among these, it is preferable to add sugar. When adding a sweetener, it is preferably added so that the sweetness level is 0.5 to 10. Here, the sweetness level is an index representing the sweetness of a beverage, where the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is defined as "1".

(Other ingredients)
In addition to the above-mentioned components, fragrances, emulsifiers, vegetable oils, salt, pH adjusters, antioxidants, and the like can be added to the beverage as long as they do not affect the effects of the present invention. The type of flavoring agent is not particularly limited, but a flavoring agent that enhances the aroma of milk components, such as milk flavoring agent, can be preferably selected. Examples of emulsifiers include known emulsifiers containing sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, and the like as main components. Among them, sucrose fatty acid ester can be preferably selected. Examples of vegetable oils include safflower oil, coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, and processed oils and fats made from vegetable oils. Particularly preferred is safflower oil, in that it is difficult to detect off-flavors. When the beverage contains vegetable oil, the content of vegetable oil is preferably 0.1% by mass or more, more preferably 0.15 to 3.0% by mass, and even more preferably 0.3 to 2% by mass. 0.0% by weight, most preferably 0.5-1.5% by weight. When vegetable oil is contained in an amount of 0.1% by mass or more, the flavor of milk is improved. On the other hand, if it is more than 3.0% by mass, the bitter taste of vegetable oils and fats may be perceived when drinking the beverage.

(pH)
The pH of the beverage produced according to the present invention is not particularly limited, but from the viewpoint of ensuring the microbiological safety of the beverage, it is preferably 5.0 to 8.0, and preferably 6.0 to 7.0. is more preferable. The manufacturing method of the present invention may further include the step of adjusting the pH of the beverage so that the pH falls within the above range. The pH of the beverage can be adjusted as appropriate using a known pH adjuster.

(filling)
The manufacturing method of the present invention includes a step of filling a container with a beverage. The container to be filled with the beverage is not particularly limited, but may be, for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, or the like. Since the present invention can be suitably used in the production of beverages distributed at room temperature, PET bottles, aluminum cans, and steel cans are preferred, and PET bottles are particularly preferred because they are lightweight and easy to carry.

Furthermore, the method for producing a beverage of the present invention preferably includes a heat sterilization step. The conditions for heat sterilization in the present invention are not particularly limited, but when using a heat-resistant container (metal can, glass, etc.), retort sterilization (110 to 140°C, 1 to several tens of minutes) is necessary. In addition, when using a non-heat resistant container (PET bottle, paper container, etc.) as the container, for example, the blended liquid may be sterilized in advance at a high temperature for a short period of time (UHT sterilization: 110 to 150 °C for 1 to several tens of seconds), and after cooling to a certain temperature, it can be filled into the non-heat resistant container.

Hereinafter, the details of the present invention will be specifically explained with reference to experimental examples, but the present invention is not limited thereto.
Experiment 1
According to Table 1, various beverages were prepared by adding soybean raw materials to water and further adding various sulfites. The soybean raw material (soymilk) used was "Daily Delicious Unadjusted Soymilk" (soybean protein content: 4.2% by mass) manufactured by Marusan Ai Co., Ltd., and was mixed directly into the beverage. Further, various sulfites were calculated and added so that the concentration as sulfur dioxide (SO ₂ ) would be the value shown in Table 1.
After filling the resulting beverages into two 500 ml plastic bottles, the various beverages were evaluated.

The milk-like richness of the various beverages obtained was sensory evaluated by a panel of five experts based on the following evaluation criteria. For evaluation, first prepare standard samples 1 to 3 (all have the same total protein amount) listed in Table 1, and use standard samples adjusted so that the amount of plant-derived protein: amount of milk protein = 100:0. 1 point for "rich feeling like milk" in 1, 3 points for standard sample 2 with plant-derived protein amount: milk protein amount = 75:25, plant-derived protein amount: milk protein amount = The evaluation score of the reference sample 1 of 50:50 was set as 5 points. Note that the milk protein amount was adjusted using milk (milk protein 3.3% by mass).
5 points: Strong sense of richness similar to milk (equivalent to standard sample 3).
4 points: You can clearly feel the richness of milk (between standard samples 3 and 2)
3 points: You can feel the richness of milk (equivalent to standard sample 2)
2 points: Slightly rich feeling similar to milk (between standard samples 2 and 1)
1 point: No rich feeling like milk has at all (equivalent to standard sample 1)
Table 1 shows the average scores of the five participants. An average score of 3.0 points or higher is considered a passing grade.

From the results in Table 1, it was found that when 0.001% by mass or more of sulfite was added as sulfur dioxide (SO ₂ ), a milk-like rich feeling was imparted. Also, if 0.1% by mass of sulfite is added as sulfur dioxide (SO ₂ ), the bitter taste will be felt strongly, so it is suitable to add 0.001 to 0.05% of sulfite as sulfur dioxide (SO ₂ ). It can be said that there are.

Experiment 2
Various samples shown in Table 2 were prepared in the same manner as in Experiment 1, except that the concentration and type of plant-derived protein were changed, and the samples were filled into two 500 ml plastic bottles. Here, the almond raw material used was "Almond Effect" (almond protein content 1% by mass) manufactured by Ezaki Glico Co., Ltd., and the oat raw material used was "Alpro (registered trademark) oat milk" manufactured by Danone Japan Co., Ltd. Wheat protein content: 0.2% by mass) was used.

A sensory evaluation was conducted by four expert panelists regarding the milk-like richness of the various beverages obtained. The evaluation method was the same as in Experiment 1, by preparing a reference sample, but the total protein amount of the reference sample was the same as the total protein amount of each evaluation target sample, and the plant materials used for the reference sample were: The same plant material was used for each evaluation target sample. The evaluation results are shown in Table 2.

From the results in Table 2, the content of plant-derived protein is 0.01 to 4.2% by mass, and even in drinks that do not contain milk, the addition of sulfites gives a rich taste similar to that of milk. I found out that it will be done. It was also found that the same effects as when using soybeans can be obtained when using plant materials other than soybeans.

Experiment 3
Using the same soybean raw material (soy milk) as in Experiment 1, milk flavored beverages and coffee milk flavored beverages were prepared according to the formulations shown in Table 3 below, and filled into 500 ml plastic bottles in a sterile environment. These beverages were evaluated by four sensory panels to determine whether or not the milk-like richness of the beverages to which sulfites were added was improved compared to the beverages to which sulfites were not added.
×: The rich feeling that milk has has not improved.△: The rich feeling that milk has has improved a little.〇: The rich feeling that milk has has greatly improved.The results are unanimous and are shown in Table 3. As shown, it was found that even in beverages containing ingredients such as sugar, adding a specific amount of sulfite can impart or improve the richness that milk has.

Claims (2)

(1) Adding plant raw materials to the beverage so that the content of plant-derived protein in the beverage is 0.01% by mass or more,
(2) adding sulfite to the beverage so that the concentration of sulfur dioxide (SO ₂ ) is 0.001 to 0.05% by mass; (3) filling the beverage into a container;
A method for producing a packaged beverage containing plant materials, including: The beverage according to claim 1, wherein the plant material contains one or more of soybeans, almonds, and oats.