JP3169450B2 - Drink base - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention comprises a drink-based water-soluble hemicellulose derived from beans, which can be easily prepared into a refreshing milk drink by simply adding milk. About drink base.

[0002]

2. Description of the Related Art In recent years, calcium has been mentioned as one of the deficient nutrients of Japanese people. Calcium is one of the essential nutrients not only for humans but also for all animals, and is not only an essential factor for the composition of bones and biological membranes, contraction and relaxation of muscles, coagulation of blood, but also a lack of calcium,
In particular, it also causes osteoporosis, which is likely to occur in women after menopause. Therefore, many foods for ingesting calcium have been developed, but the simplest way of ingesting calcium is to drink a large amount of milk.

[0003] Milk is inexpensive, with 100 mg of calcium and 90 mg of phosphorus and 100 international units of vitamin D per 100 g of milk.
(However, the raw milk analysis values are based on the Japanese Food Analysis Table and other data), so it is suitable not only for replenishing the Ca content but also for promoting calcification of osteoids, ie, ossification. However, it is difficult to ingest a sufficient amount because the flavor of milk is monotonous.

Therefore, in order to diversify the flavor of milk,
There are commercially available acid dairy products such as sour milk, such as yogurt and sour cream, and various milk drink bases that end-users mix with milk at home. But,
Because the former fermented milk and lactic acid bacteria drinks generally have poor shelf life,
It is not intended to be taken at home. Some people do not like the sweetness and flavor of sour milk drinks.

[0005] On the other hand, drinks obtained by mixing the latter drink base with milk tend to have a pH near neutrality and lack a sour taste and lack a fruity refreshing sensation. As a method for remedying this drawback, firstly, an organic acid such as citric acid may be added. However, in such a case, aggregation of proteins due to a decrease in pH lowers the tongue.

For this reason, natural or semi-synthetic high molecular substances such as high methoxyl pectin (HM pectin), carboxymethyl cellulose (CMC) and propylene glycol alginate (PGA) have been used as milk protein stabilizers under acidic conditions. Although drink bases containing these existing stabilizers suppress milk protein aggregation to some extent when mixed with milk, the viscosity of the mixture increases because these high molecular substances are essentially sizing agents. Therefore, not only the refreshing feeling is inferior, but also the agglomerate does not disperse even if the mixture is stirred with a muddler, so that it does not pass over the throat. Particularly, when a drink base for milk of the present invention is prepared using HM pectin, gelation may occur after heat sterilization during the manufacturing process of the drink base due to the properties of HM pectin.

[0007] As outlined above, so far no drink base has been developed that can be easily mixed with milk at home to give a delicious milk drink. this is,
This is because the performance of the existing stabilizer (aggregation inhibitor) is insufficient, the function of the stabilizer is reduced in the process of producing a drink base, and the aggregation inhibitory effect under acidic conditions is poor.

[0008]

SUMMARY OF THE INVENTION In view of the above situation, the present invention provides a simple and low-pH milk at home based on milk.
It is a main object of the present invention to provide a drink base capable of preparing a refreshing milk drink.

[0009]

Means for Solving the Problems Outline The inventors of the present invention have found that
Results of examining the stabilizing ability of various natural macromolecular substances, beans <br/>, in particular water-soluble hemicellulose derived from soybean cotyledons, facts that have a performance to meet almost expected as household drink Bass stabilizer Was found, and the present invention could be reached.

SUMMARY Based on the above findings, the present invention relates to a drink base containing as an active ingredient water-soluble hemicellulose derived from beans , especially soybean cotyledons . Hereinafter, various elements constituting the invention will be described separately.

Hemicellulose (1) History The water-soluble hemicellulose in the present invention is derived from legumes, especially soybean cotyledons.
Acidic conditions, preferably those obtained by thermal decomposition at Oite, 130 ° C. or less 80 ° C. above the temperature to a pH around the isoelectric point of the protein contained therein.

(2) Chemical composition The water-soluble hemicellulose derived from pulses is preferably used for measuring the viscosity in a 0.1 M sodium nitrate solution using an average molecular weight (standard pullulan (manufactured by Showa Denko KK)) as a standard substance. (Value determined by the viscosity method) is tens of thousands to several millions, more preferably 50,000 to 1,000,000. The water-soluble hemicellulose obtained from soy is a polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. (3) Manufacturing

[0013] Water-soluble hemicellulose derived from beans is extracted with water from a residue (crude polysaccharide) obtained by removing a fat, a protein, a starch, oligosaccharides, etc. from a beans material containing hemicellulose, for example, beans such as soybeans and peas. It can be produced by heating elution under alkaline conditions, decomposition elution with an enzyme, and the like. If the raw material is soybean, it is possible to use okara which is a by-product when producing tofu, soymilk, and isolated soybean protein. For example, the above-mentioned raw materials are desirably prepared under acidic or alkaline conditions, preferably at a pH near the isoelectric point of the protein contaminating each raw material, preferably at 130 ° C or lower and 80 ° C or higher, more preferably at 130 ° C or lower and 100 ° C or higher. After heating and decomposing to a temperature within the range, fractionating the water-soluble fraction in the decomposed product, drying it as it is, or performing, for example, activated carbon treatment or resin adsorption treatment or ethanol precipitation treatment, the hydrophobic substance and By drying after removing the low-molecular-weight substance, water-soluble hemicellulose with higher purity can be obtained.

Further, by demethoxylating the O-methyl group of the uronic acid portion contained in the water-soluble hemicellulose, a high-purity hemicellulose material more suitable for the purpose of the present invention can be obtained. This demethoxylation is carried out by alkali,
It can be performed with an acid, an enzyme or the like, but may be performed at any stage of the production of water-soluble hemicellulose.

Drink Base (1) Applicable Objects The drink base of the present invention is mainly used for milk drinks, but is not necessarily limited to milk, and is not limited to milk of other mammals, such as milk, soy milk, and coconut milk. Milk analogs can also be used as objects.

(2) Stabilizer The amount of stabilizer added in the present base, when mixed with milk, is 0.1 to 4%, preferably 0.2 to 2%, based on the target milk drink. The greater the amount of stabilizer, the better the stability of milk protein. However, as the amount of stabilizer increases, the viscosity of the milk drink increases, so there is a practical limit.

Furthermore, the stabilizer used in the drink base of the present invention exerts a sufficient effect even when water-soluble hemicellulose derived from soybean cotyledons is used alone. However, if thickening is required, other stabilizers such as HM pectin, CMC or PGA are used. You may use together with a polysaccharide thickener. However, when HM pectin is used in combination in the present invention,
It should be noted that when heat-treated at a high sugar concentration under a low pH range, the drink base may gel in some cases, making it impossible to produce a fluid drink base.

On the other hand, when the hemicellulose derived from soybean cotyledon according to the present invention is used alone as a stabilizer, gelation can be carried out at any sugar concentration or pH state, regardless of the heat treatment for sterilization. There is no decrease in stabilizing ability as in the case of the above.

(3) Acidulant As the acidulant, any edible acid can be used. In general, organic acids used in desserts, such as lactic acid, citric acid, tartaric acid, malic acid and the like, have a refreshing feeling. preferable. The amount of addition depends on the taste of the consumer, but it is preferable to add the milk drink drink base so that the pH at the time of adding milk is 3 to 5, preferably 3.5 to 4.5. This is because those having a too low pH have a strong sour taste and are difficult to drink, and those having a high pH have an excessively high viscosity or have a poor sour taste and have a reduced refreshing feeling.

(4) Other Constituent Materials By adding a sweetener such as sugar and / or a taste liquid such as fruit juice to an acidic aqueous solution containing the above stabilizer and sour agent, a drink base having a high refreshing feeling can be obtained. If desired, flavors may be changed by further adding fragrances and edible dyes.

(5) Commercialization The liquid drink base prepared above is heat-sterilized,
When sealed in a container, a liquid drink-based product that can be stored for a long period of time can be obtained even at a high sugar concentration and a low pH without causing gelation unlike when HM pectin is used as a stabilizer. Alternatively, the liquid material may be made into a powder or granule by a known dehydration means such as spray drying, film drying or freeze drying. In any of the above forms, a delicious beverage can be obtained at any time based on milk or the like.

[0022]

[Function] Water-soluble hemicellulose derived from soybean cotyledon has characteristics of low viscosity, acid resistance and heat resistance. When it is mixed with milk as a drink base for milk, it has a low viscosity, and even if it gives a moderate sour taste, Proteins do not aggregate and heat,
Since there is no concern that gelation will occur even when sterilized, it is easy to dry using a dehydrating means such as spray drying.
In addition, it can be produced at low cost using soybean processing by-products as raw materials.

[0023]

The embodiments of the present invention will be described below with reference to examples, but these are only examples, and the spirit of the present invention is not limited by these examples. In addition, in an example, all parts and% mean a weight basis.

Reference Example 1 (Soybean hemicellulose (SSH
Example of the production of C)) Two times the amount of water was added to the raw okara obtained in the production process of the isolated soybean protein, the pH was adjusted to 4.5 with hydrochloric acid, and the pH was adjusted to 1.
Hydrolyzed for 5 hours. After cooling, centrifuge (10000 G x 30
Min), and separated into a supernatant and a precipitate. The precipitate thus separated was further washed with water of an equal weight, centrifuged, and the supernatant was treated with an activated carbon column together with the supernatant, followed by drying to obtain water-soluble hemicellulose (a).

Further, 0.5% of this water-soluble hemicellulose
After dissolving in saline and repeating reprecipitation three times so that the ethanol concentration becomes 50%, desalting was performed using a strong acid type cation exchange resin ("Amberlite IR-120B" manufactured by Organo Corporation). Water-soluble hemicellulose (b) was obtained.

On the other hand, a water-soluble hemicellulose (c) was obtained in the same manner as described above without treatment with an activated carbon column.

Further, water-soluble hemicellulose (C) was dissolved in a sodium hydroxide solution of pH 12 and heated at 90 ° C. for 30 minutes. The precipitate formed by heating was removed, and the pH was adjusted to 7 using hydrochloric acid.
After drying, water-soluble hemicellulose (d) was obtained.
The analysis values of each sample are shown in Table 1 below.

[0028]

Next, the sugar composition of the polysaccharide in each of the water-soluble hemicelluloses (a), (b), (c) and (d) was determined by the Blumenkrantz method for uronic acid and alditol for neutral sugar. After the acetate formation, the degree of esterification (DE) of uronic acid was further analyzed in accordance with the DE measurement method of pectin by a method of measuring using GLC. Table 2 below shows the results.
As shown. (Below)

[0030]

Examples 1 and 2 and Comparative Examples 1 to 4 (Examples of preparing milk drinks) As shown in Table 3 below, stable drink base compositions based on granulated sugar, 50% lactic acid and water are stable. And water-soluble soybean hemicellulose (a) at a concentration of 0.5% in the prepared milk drink (Examples 1 and 2), pectin as a control stabilizer (Comparative Examples 1 and 2), and No stabilizer added (Comparative Examples 3 to
4) was sterilized by heating at 80 ° C. for 30 minutes, and then left at room temperature for 12 hours to produce a drink base. (Below)

[0032]

The above drink base and milk were mixed by hand while stirring to prepare a milk drink, and the condition of the prepared milk drink was observed. The results are shown in Table 4 below. * [Evaluation criteria] Aggregation: Many ++, Somewhat +, Almost no ±, None-Cool feeling: Very good ++, Good +, Somewhat good ±, Bad-** Use a B-type viscometer for viscosity measurement (60r .pm, No. 1 rotor)

As can be seen from the results in Table 4, the milk drink prepared using the drink base containing SSHC as a stabilizer was a milky drink having a low viscosity, a sour taste and a refreshing feeling. And drink base with SSHC as stabilizer,
It did not gel after sterilization at any sugar concentration.

Example 3 Next, the drink bases prepared in Example 1, Comparative Examples 1 and 3 were prepared to have the composition shown in Table 5 below, dried and granulated. This was mixed with milk so as to have a stabilizer concentration of 0.5% in the milk drink shown in Table 6 below, stirred and mixed to prepare a milk drink, and the condition was observed.

[0036] (Below)

[0037]

As can be seen from the results in Table 4, the SSHC
The milk drink prepared using the powdered drink base containing (a) as a stabilizer was a low-viscosity, sour and refreshing beverage. As a result, even when the stabilizer was changed to (b) or (c), no great difference was observed. However, the stabilizer (d)
Milk drinks with a higher refreshing effect than those of (a) to (c) were obtained.

[0039]

As described above, the present invention provides a drink base that can easily prepare a refreshing milk drink having a low pH and a low pH based on milk at home. It can contribute to maintaining the health of the population through replenishment, but more broadly contributes to improving the dietary culture by enriching the diet.

────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Tomoyuki Toyama 1-8-12 Higashiosaka, Higashi-Osaka City, Osaka Prefecture Inventor Kinki Nakao 7-9, Uguinomori-cho, Kawanishi-shi, Hyogo (56) References JP-A-2-1701 (JP, A) JP-A-3-49662 (JP, A) JP-A-5-17503 (JP) , A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 1/00-23/00

Claims (1)

(57) [Claims] 1. A method of producing soybean cotyledon raw material under acidic conditions ,
A drink base comprising, as an active ingredient, water-soluble hemicellulose obtained by thermal decomposition at a temperature of 80 ° C. or lower.