JP4318100B2 - Method for producing acidic soy protein-containing beverage - Google Patents

Description

  The present invention relates to a method for producing a stable acidic soy protein-containing beverage with low precipitation or an acidic soy protein-containing beverage containing a peptide.

  Proteins have the property of coagulating, agglomerating (separated into supernatant and precipitate), and precipitating under acidic conditions. Therefore, in the production of fermented and non-fermented acidic protein-containing beverages using dairy products such as cow's milk, processed milk, skim milk powder, and soy products such as soy milk, it becomes a problem to solve these problems. Conventionally, methods using stabilizers such as pectin and water-soluble soybean polysaccharide have been proposed for these problems (see, for example, Patent Documents 1 and 2). However, these are techniques for stabilizing proteins derived from milk, and there are no reports on techniques for stabilizing proteins derived from soybeans.

  Soy protein-containing beverages, especially beverages using soy milk, have formed a large market in the beverage industry today due to consumer orientation for nature and health. The soy protein coagulation / aggregation / precipitation in these beverages is not a health hazard, but it is detrimental to the product and often subject to consumer complaints. In order to solve these problems, it is necessary to stabilize under acidic conditions while ensuring the whiteness derived from the soy protein-containing solution such as soy milk. Furthermore, with the recent expansion of the PET beverage market, it is required to suppress precipitation for a shelf life of several months to about one year.

In recent years, the physiological activity of peptides, which are one of functional materials, has attracted attention. It is expected to produce a more effective soy protein-containing beverage by adding this to a soy protein-containing beverage. However, when a peptide solution is mixed with a solution containing soy protein, the soy protein is denatured and becomes very unstable. As a result, aggregation and precipitation are likely to occur. Also, the peptide solution itself becomes unstable in the neutral range, and as a result, aggregation and precipitation are likely to occur, and it has been difficult to produce a stable soy protein-containing beverage containing the peptide. To solve these problems, it is desired to develop a soy protein-containing beverage that is stable for a long time even under acidic conditions, and a soy protein-containing beverage that is stable even if it contains a functional material such as a peptide, and a method for producing these. .
JP 2001-190254 A Japanese Patent No. 2834345

  An object of the present invention is to provide a method for producing an acidic soy protein-containing beverage or a peptide containing an acidic soy protein that is stable even after long-term storage with little precipitation.

  The inventor of the present invention has intensively studied to solve the above-mentioned problems, and as a result, adjusted the soy protein-containing solution to pH 3.5 or less, particularly pH 3.4 or less at the time of production of acidic soy protein-containing beverages, In the production of the acidic soy protein-containing beverage to be contained, the peptide, and in some cases, the soy protein-containing solution before addition of the stabilizer is further added to the peptide, and in some cases, the pH is 3.5 or less, particularly pH 3.4 or less before further addition of the stabilizer. As a result, it was found that an acidic soy protein-containing beverage or a peptide-containing acidic soy protein-containing beverage that has little precipitation and is stable even after long-term storage can be stably produced, and the present invention has been completed.

That is, this invention is a manufacturing method of the acidic soybean protein containing drink as follows.
(1) A method for producing an acidic soy protein-containing beverage with less precipitation, characterized in that in the method for producing an acidic soy protein-containing beverage, an acidulant is added to the soy protein-containing solution and the pH is quickly adjusted to 3.5 or less.
(2) In the method for producing an acidic soy protein-containing beverage containing a stabilizer, an acidulant is added to the soy protein-containing solution, and the adjusted stabilizer is quickly added to a pH of 3.5 or less. A method for producing a soy protein-containing beverage.
(3) In the method for producing an acidic soy protein-containing beverage containing a peptide, an acidulant is added to the soy protein-containing solution, the pH is quickly adjusted to 3.5 or less, and then the peptide is added under a condition not exceeding pH 3.5. The manufacturing method of the acidic soybean protein containing drink with few precipitation characterized by the above-mentioned.
(4) In the method for producing an acidic soy protein-containing beverage containing a stabilizer, an acidulant is added to the soy protein-containing solution, the pH is adjusted to 3.5 or less rapidly, and then the peptide and the stabilizer under conditions that do not exceed pH 3.5 A method for producing an acidic soy protein-containing beverage with less precipitation, characterized in that
(5) The method for producing an acidic soy protein-containing beverage with less precipitation according to any one of (1) to (4), wherein the soy protein-containing solution is soy milk.

  According to the method for producing an acidic soy protein-containing beverage or peptide-containing acidic soy protein-containing beverage of the present invention, the peptide-derived precipitate or the soy protein-derived precipitate, and further, the precipitation caused by mixing both of these is suppressed. Can do. Accordingly, it is possible to stably produce an acidic soy protein-containing beverage or a peptide-containing acidic soy protein-containing beverage that has little precipitation and is stable even after long-term storage.

  The soy protein-containing solution of the present invention may be a solution containing a protein derived from soy, for example, soy milk. For this, commercially available soy milk can be used. Although there is no restriction | limiting in particular as content of a soy protein, In view of solubility etc., it is preferable that it is 20 mass% or less in an acidic soy protein containing drink, and also 10 mass% or less. In addition, when it contains as a soft drink, it is 0.05 mass% or more, Furthermore, 0.1 mass% or more, Furthermore, it is preferable to set it as 0.5 mass% or more.

  As the peptide used in the present invention, any peptide can be used depending on the purpose as long as it is water-soluble, but it is preferably one that becomes acidic when dissolved in pure water, and particularly pH 4.0 to 6. 5 is preferable. In addition, peptides obtained by enzymatic degradation of proteins, those obtained by acid hydrolysis of proteins, and chemically synthesized peptides can be used. As the peptide used in the present invention, commercially available peptides such as Hynewt manufactured by Fuji Oil Co., Ltd. and peptides treated with casein by enzyme treatment can be used. Oligopeptides such as VPP and IPP can be used for the chemically synthesized peptides. These peptides are preferably physiologically active peptides.

  As the acidulant of the present invention, water-soluble acidulants usually used in the production of foods can also be used. For example, citric acid, lactic acid, phosphoric acid, adipic acid, malic acid, gluconic acid, tartaric acid, acetic acid Fumaric acid and the like can be used, but citric acid and lactic acid are particularly preferable from the viewpoint of flavor.

  Furthermore, in the acidic soy protein-containing beverage or the acidic soy protein-containing beverage containing the peptide of the present invention, a sugar and a stabilizer can be included. As the sugar, fructose glucose liquid, sugar, oligosaccharide, lactose and the like can be used, but fructose glucose liquid sugar, sugar and oligosaccharide are preferred. Moreover, as a stabilizer, soybean polysaccharide, pectin, or the like can be used, but pectin is more preferably used.

  The acidic soy protein-containing solution of the present invention can be produced by rapidly adding an acidulant to the soy protein-containing solution. “Promptly” means adding the acidulant under sufficient agitation and quickly lowering to the target pH, for example, adding the acidulant at a stroke in a stirring state of 60 rpm or more, preferably 100 rpm or more. Is applicable. The acidic soybean protein-containing solution of the present invention is preferably adjusted to pH 3.5 or less, particularly preferably pH 3.0 to 3.5, and more preferably adjusted to pH 3.0 to 3.4. This acidic soy protein-containing solution can contain sugar, and the sugar may be added in any order.

  The acidic soy protein-containing beverage containing the peptide of the present invention can use the soy protein-containing solution produced by the above method as a primary mixture. This primary mixture may contain sugar, and by mixing the peptide and stabilizer with this, an acidic soybean protein-containing beverage containing the peptide of the present invention can be produced.

  The acidic soy protein-containing beverage containing the peptide of the present invention is a soy protein solution quickly added with an acidulant to a pH of 3.5 or less to make a primary mixture of the acidic soy protein-containing beverage, and after mixing the peptide solution, or By adding a stabilizer before or after mixing of the peptide solution, and after homogenization after adjusting the pH, it is possible to produce an acidic soy protein-containing beverage containing a stable peptide with less precipitation. In this case, food colorants, flavors, and other additives added to beverages may be added.

  As the homogenization, the homogenization apparatus is not particularly limited, but it is preferable to use a homogenizer or the like generally used for food processing, for example, under conditions of about 10 to 50 MPa.

  The acidic soybean protein-containing beverage containing the peptide obtained by the above production method can usually be adjusted to pH 2.5 to 4.5, preferably pH 3.0 to 4.5. Of these, the protein content is not particularly limited, but is preferably 20% by mass or less, preferably 10% by mass or less, and the peptide content is not particularly limited, but is 10% by mass or less, preferably 5% by mass. It is preferable that it is below mass%. Moreover, when adding to a soft drink, the content of a peptide is 0.05 mass% or more, Furthermore, 0.1 mass% or more, Furthermore, it is preferable to set it as 0.5 mass% or more.

  The acidic soy protein-containing beverage of the present invention and the acidic soy protein-containing beverage containing the peptide can suppress precipitation resulting from the peptide, precipitation resulting from the protein, and precipitation due to the mixture of both by these production methods. Therefore, it is possible to provide a beverage that is small and stable even after long-term storage.

  Hereinafter, although the detail of this invention is shown in an Example, this invention is not limited to this.

Production of acidic soybean protein-containing beverages (1)
As the soy protein-containing solution, 5 g of unadjusted soy milk (Fuji Oil Co., Ltd., protein content 5 wt%: the same applies hereinafter) was used. To this unadjusted soymilk, 1.84 g of a 10% by mass citric acid solution was rapidly added with stirring at 100 rpm. The pH at this time was 3.3. Furthermore, after adding 5 g of fructose-glucose liquid sugar, 88.16 g of distilled water was added to make a total amount of 100 g. The final mixed solution had a pH of 3.3. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As a result, as shown in Table 1, the acidic soybean protein-containing beverage was stably maintained without agglomeration. The protein content was 0.25% by mass.

Manufacture of beverage containing acidic soy protein (2)
5 g of fructose-glucose liquid sugar was added to 5 g of unadjusted soymilk. After adding 88.16 g of distilled water, 1.84 g of a 10% by mass citric acid solution was quickly added with stirring at 100 rpm to make a total amount of 100 g. The final mixed solution had a pH of 3.3. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As a result, as shown in Table 1, the acidic soybean protein-containing beverage did not aggregate and was maintained stably.

Production of acidic soy protein-containing beverages (3)
After adding 5 g of fructose-glucose liquid sugar to 5 g of unadjusted soymilk, 1.84 g of a 10% by mass citric acid solution was rapidly added with stirring at 100 rpm. Thereafter, 88.16 g of distilled water was added to make a total amount of 100 g. The final mixed solution had a pH of 3.3. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As a result, as shown in Table 1, the acidic soybean protein-containing beverage did not aggregate and was maintained stably.

Relationship between acidity and stability of acidic soybean protein-containing beverages (1)
To 1000 g of an acidic soy protein-containing beverage mixed in the same raw material mixing ratio and procedure as in Example 3, a 10 mass% trisodium citrate solution was rapidly added in a stirring state at 100 rpm, and the pH was changed from 3.3. The pH was adjusted to 3.4. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As a result, as shown in Table 1, the acidic soybean protein-containing beverage did not aggregate even when pH 3.3 was changed to pH 3.4, and was maintained stably.

Relationship between acidity and stability of acidic soybean protein-containing beverages (2)
A 10 mass% trisodium citrate solution was quickly added in small amounts with stirring at 100 rpm to 1000 g of acidic soy protein-containing beverage mixed at the same raw material mixing ratio and procedure as in Example 3 to a pH of 3.3. To pH 3.5. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As shown in Table 1, the acidic soybean protein-containing beverage did not aggregate even when pH 3.3 was changed to pH 3.5, but some precipitation was observed.
[Comparative Example 1]

1000 g of acidic soy protein-containing beverage was produced by mixing with the same raw materials, blending ratio and procedure as in Example 3. While stirring at 100 rpm, 10 mass% trisodium citrate solution was quickly added little by little to adjust pH 3.3 to pH 3.6. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As shown in Table 1, the acidic soybean protein-containing beverage was agglomerated and the contents were separated when pH 3.3 was adjusted to pH 3.6.
[Comparative Example 2]

  1000 g of acidic soy protein-containing beverage was produced by mixing in the same raw materials, blending ratio and the same procedure as in Example 3. A 10 mass% trisodium citrate solution was quickly added little by little while stirring at 100 rpm to adjust the pH to 3.8. The obtained acidic soy protein-containing beverage was allowed to stand at 20 ° C. for 1 day to examine the presence or absence of precipitation. As shown in Table 1, the acidic soybean protein-containing beverage was agglomerated and the contents were separated when the pH of 3.3 was adjusted to pH 3.8.

Results As can be seen from the above results, acidic soy protein-containing beverages are mixed in the order of soy milk, fructose-glucose liquid sugar, 10% by mass citric acid solution, and distilled water at a pH of 3.5 or less, especially 3.4 or less. Even then, a stable product was obtained. On the other hand, in the production method in which a stable product was obtained at a pH of 3.5 or lower without adding a stabilizer, the stability of the product was significantly impaired.

Production of Acid Soy Protein-Containing Beverage Containing Stabilizer After adding 50 g of fructose-glucose liquid sugar to 50 g of unadjusted soymilk, 18.4 g of a 10% by mass citric acid solution was rapidly added with stirring at 100 rpm. Thereafter, 10 mass% trisodium citrate solution was added little by little to adjust to the pH shown in Table 2, 100 g of 3 mass% pectin solution was added, and distilled water was added to make a total amount of 1000 g. Thereafter, 10 mass% trisodium citrate solution was added little by little to adjust the pH to 3.4, 3.5, and 3.8, and then homogenized at 14 MPa with a homogenizer. The obtained acidic soybean protein-containing beverage was allowed to stand at 20 ° C. for 20 days to examine the presence or absence of precipitation. As a result, the acidic soybean protein-containing beverage was not agglomerated at pH 3.3, 3.4, 3.5, and 3.8 and was stably maintained.

Results As can be seen from the above results, the acidic soy protein-containing beverage obtained a stable product by adding a stabilizer even at a pH of 3.5 or higher.

Production of acidic soybean protein-containing beverages containing peptides (1)
5 g of fructose-glucose liquid sugar was added to 5 g of unadjusted soymilk. While stirring at 100 rpm, 2.20 g of a 10% by mass citric acid solution was quickly added. The pH at this time was 2.9. Thereafter, 5 g of 10% by weight high newt (manufactured by Fuji Oil; hereinafter referred to as peptide solution) was rapidly added with stirring at 100 rpm, and 82.8 g of distilled water was added to make the total amount 100 g. The pH of the final mixture was pH 3.5. The obtained acidic soybean protein-containing beverage containing the peptide was allowed to stand at 20 ° C. for 10 days to examine the presence or absence of precipitation. Table 3 shows the production procedure of the acidic soy protein-containing beverage containing the peptide and the presence or absence of precipitation. As shown in Table 3, the acidic soy protein-containing beverage containing the peptide produced a small amount of precipitate at pH 3.5 but was almost stable without aggregation. The acidic soy protein-containing beverage had a peptide content of 0.4% by mass and a protein content of 0.25% by mass. In addition, the color tone of the product was kept white.

Production of acidic soybean protein-containing beverages containing peptides (2)
5 g of fructose-glucose liquid sugar was added to 5 g of unadjusted soymilk. While stirring at 100 rpm, 3.00 g of a 10% by mass citric acid solution was quickly added. The pH at this time was 2.7. Thereafter, 5 g of a 10 mass% peptide solution was rapidly added with stirring at 100 rpm, and 82.0 g of distilled water was added to make the total amount 100 g. The final mixed solution had a pH of 3.3. The obtained acidic soybean protein-containing beverage containing the peptide was allowed to stand at 20 ° C. for 10 days to examine the presence or absence of precipitation. As shown in Table 3, the acidic soybean protein-containing beverage containing the peptide did not aggregate at pH 3.3 and was stably maintained. The acidic soy protein-containing beverage had a peptide content of 0.4% by mass and a protein content of 0.25% by mass. In addition, the color tone of the product was kept white.
[Comparative Example 3]

5 g of fructose-glucose liquid sugar was added to 5 g of unadjusted soymilk. While stirring at 100 rpm, 5 g of 10 mass% peptide solution was quickly added. The pH at this time was 4.9. Thereafter, 2.20 g of a 10% by mass citric acid solution was rapidly added with stirring at 100 rpm. The pH at this time was 3.5. 82.8 g of distilled water was added to make the total amount 100 g. The pH of the final mixture was pH 3.5. The obtained acidic soybean protein-containing beverage containing the peptide was allowed to stand at 20 ° C. for 10 days to examine the presence or absence of precipitation. As shown in Table 3, the acidic soybean protein-containing beverage containing the peptide showed aggregation and separation at pH 3.5.
[Comparative Example 4]

  Fructose-glucose liquid sugar 5 g was added to 5 g of unadjusted soymilk. While stirring at 100 rpm, 5 g of 10 mass% peptide solution was quickly added. The pH at this time was 4.9. Thereafter, 3.00 g of a 10% by mass citric acid solution was rapidly added with stirring at 100 rpm. The pH at this time was 3.3. 82.0 g of distilled water was added to make the total amount 100 g. The final mixed solution had a pH of 3.3. The obtained acidic soybean protein-containing beverage containing the peptide was allowed to stand at 20 ° C. for 10 days to examine the presence or absence of precipitation. As shown in Table 3, the acidic soy protein-containing beverage containing the peptide showed aggregation and slightly more precipitation even at pH 3.3.

Results As can be seen from the above results, a stable product was obtained by adding a citric acid solution to pH 3.5 or less and adding a peptide. On the other hand, when citric acid solution was added after peptide addition, the stability of the product was significantly impaired.

Production of Acid Soy Protein-Containing Beverage Containing Peptide with Added Stabilizer 4.50 g of fructose-glucose liquid sugar was added to 2.00 g of unadjusted soymilk. 2.10 g of 10% citric acid solution was rapidly added with stirring at 100 rpm (pH at this time was 2.5). 1.50 g of 10% peptide solution was rapidly added with stirring at 100 rpm. did. Thereafter, 6.80 g of a 3% by mass pectin solution was added as a stabilizer, 81.8 g of distilled water was added, and then 1.20 g of a 10% by mass trisodium citrate solution was added to adjust the pH of the product to 3.8. . Thereafter, homogenization was performed at 14 MPa with a homogenizer. The pH of the final mixed solution was measured and found to be 3.8. The obtained acidic soybean protein-containing beverage containing the peptide to which the stabilizer was added was allowed to stand at 37 ° C. for 60 days to examine the presence or absence of precipitation. As shown in Table 4, the acidic soy protein-containing beverage containing the peptide to which the stabilizer was added did not aggregate even at pH 3.8 and remained stable. The acidic soy protein-containing beverage had a peptide content of 0.12% by mass and a protein content of 0.1% by mass. In addition, the color tone of the product was kept white.
[Comparative Example 5]

  Fructose glucose liquid sugar 4.50 g was added to 2.00 g of unadjusted soymilk. The pH at this time was 7.4. While stirring at 100 rpm, 1.50 g of a 10% by mass peptide solution was rapidly added, and the pH at this time was 4.9. While stirring at 100 rpm, 2.20 g of a 10% by mass citric acid solution was quickly added. Thereafter, 6.80 g of 3% by mass pectin solution was added, 81.8 g of distilled water was added, and then 1.20 g of 10% by mass trisodium citrate solution was added to adjust the pH of the product to 3.8. Thereafter, homogenization was performed at 14 MPa with a homogenizer. The pH of the final mixed solution was measured and found to be 3.8. The obtained acidic soybean protein-containing beverage containing the peptide to which the stabilizer was added was allowed to stand at 37 ° C. for 60 days to examine the presence or absence of precipitation. The acidic soy protein-containing beverage containing the peptide to which the stabilizer was added produced aggregation and separation even when the final product had the same pH as in Example 9 as shown in Table 4.

Results As can be seen from the above results, a stable product was obtained by adding the peptide solution after adding the citric acid solution and adding the stabilizer even when the pH was 3.6 or higher. However, when the citric acid solution was added after the peptide solution was added, the stability of the product was significantly impaired.

Comparison of skim milk powder and soy milk The difference in liquid color due to pH change of the skim milk powder solution and the soy milk solution and the presence or absence of precipitation were examined. Diluted with distilled water so that the protein content of soymilk and skim milk powder was 2.5% by mass to prepare respective adjustment solutions (hereinafter referred to as soymilk solution and milk solution). With the formulations shown in Table 5 and Table 6, a 10% by mass citric acid aqueous solution was rapidly added to each sample with stirring at 100 rpm. The appearance after standing for 30 minutes and the amount of precipitation were visually evaluated. The pH, appearance color, presence / absence of precipitation, and degree of precipitation are shown in Tables 5 and 6.

Results As can be seen from the above results, soy milk was very stable at a pH of 3.5 or less as compared with the skim milk solution, and the white liquid color could be maintained. On the other hand, the skim milk solution had very poor stability in the low pH range, and the liquid color became transparent. As a result, it was found that the behavior of the skim milk powder solution with respect to the pH and the behavior of the soy milk with respect to the pH are completely different, and it is impossible to predict that the treatment means of the skim milk powder solution is applied to soy milk.

  According to the method for producing an acidic soy protein-containing beverage or an acidic soy protein-containing beverage containing a peptide of the present invention, an acidic soy protein-containing beverage that has little precipitation and is stable even after long-term storage can be stably produced. The acidic soy protein-containing beverage obtained by the present invention can be used as a functional beverage, a soft drink, or a food for specified health use.

Claims (5)

In the method for producing an acidic soybean protein-containing beverage, acidic soy with less precipitation is characterized by adding a sour agent to a soybean protein-containing solution not containing sucrose fatty acid ester of HLB13 or higher and quickly adjusting the pH to 3.5 or lower. A method for producing a protein-containing beverage. In the method for producing an acidic soy protein-containing beverage containing a stabilizer, an acidulant is added to a soy protein-containing solution containing no sucrose fatty acid ester of HLB13 or higher, and the adjusted stabilizer is quickly added to a pH of 3.5 or lower. A method for producing an acidic soy protein-containing beverage with low precipitation. In the method for producing an acidic soy protein-containing beverage containing a peptide, an acidulant is quickly added to a soy protein-containing solution containing no sucrose fatty acid ester of HLB13 or higher , and the pH is quickly adjusted to 3.5 or lower, and then exceeds 3.5. A method for producing an acidic soy protein-containing beverage with less precipitation, characterized by adding a peptide under no conditions. In the method for producing an acidic soy protein-containing beverage containing a peptide and a stabilizer, an acidulant is added to a soy protein-containing solution not containing a sucrose fatty acid ester of HLB13 or higher , quickly adjusted to pH 3.5 or lower, and then pH 3.5 A method for producing an acidic soy protein-containing beverage with less precipitation, characterized by adding a peptide and a stabilizer under conditions that do not exceed. The method for producing an acidic soy protein-containing beverage with less precipitation according to any one of claims 1 to 4, wherein the soy protein-containing solution is soy milk.