JP4784910B2 - A method for imparting or enhancing the richness of an amino acid-containing composition of a protein beverage - Google Patents

Description

  The present invention relates to a method for imparting or enhancing a rich taste to a protein beverage, which comprises adding an amino acid-containing composition containing a specific amino acid in a specific ratio to milk and other protein beverages. In addition, the present invention relates to a protein beverage imparted or enhanced with a rich taste by the method. In the present invention, the rich taste is different from the so-called five original tastes, and is related to the growth, sharpness, depth, etc. of the whole food, and is used to improve or enhance the taste (here, richness) of the taste. The one that demonstrates the effect.

  Currently, milk processed to various levels for the purpose of reducing calories or unprocessed milk is on the market, but some of these lack the richness or taste, but the richness is enhanced Some are preferred.

  The rich taste of milk is thought to be due to milk fat content, but for the purpose of reducing calories, milk fat content is reduced to increase or enhance the rich taste of milk. That can't be done because it will restore the reduced fat content.

  At present, there is no suitable method for imparting or enhancing the richness of processed or unprocessed milk lacking or having a strong richness.

On the other hand, recently, various supplements containing amino acids have been developed (Patent Document 1 and Patent Document 2), and these supplements are dissolved or mixed in water, fruit juice, milk or the like when eating or drinking. It is known that these are possible, but these are all used as mere solvents and do not attempt to impart or enhance the richness of the solvent.
JP-A-8-198748 JP-T-2006-503105

  Under the background of the prior art described in the preceding paragraph, the present invention aims to provide a method for imparting or enhancing the richness of milk and other protein beverages.

  As a result of intensive research aimed at achieving the object described in the preceding paragraph, the present inventors have surprisingly found that if an amino acid-containing composition containing a specific amino acid in a specific ratio is used, it lacks the rich taste or the rich taste. We found that it is possible to impart or enhance the rich taste to weak milk, to further enhance the rich taste even with rich milk, and to add or enhance the rich taste of protein drinks other than milk such as soy milk. The present invention has been completed based on such knowledge.

  That is, the first of the present invention contains at least one amino acid selected from the group consisting of L-methionine, L-lysine, L-leucine and L-threonine in 200 g of protein beverage, and the total content of the amino acids. The richness of a protein beverage characterized by adding 0.1 g to 5.0 g of an amino acid-containing composition that is 2.0 to 100.0% (molar composition ratio) of all amino acids in the amino acid-containing composition A method for imparting or enhancing, the second invention comprises at least one amino acid selected from the group consisting of L-methionine, L-lysine, L-leucine and L-threonine, and the total content of the amino acids is amino acids An amino acid-containing composition that is 2.0 to 100.0% (molar composition ratio) of all amino acids in the containing composition and a protein beverage are 0.1 g to 5.0 g / 20. A protein beverage product, characterized by being combined at a ratio of g, in the third invention, in the first invention, the amino acid ratio is L-methionine 2.0-10.0%, L-lysine 8 0.04 to 16.0%, L-leucine 35.0 to 66.0%, and L-threonine 5.0 to 15.0% (molar composition ratio), the fourth invention is In the second invention, the ratio of the amino acids is L-methionine 2.0 to 10.0%, L-lysine 8.0 to 16.0%, L-leucine 35.0 to 66.0%, and L -Threonine 5.0 to 15.0% (molar composition ratio) product characterized in that the fifth invention is L-leucine 35.0 to 66.0%, L -Isoleucine 5.0-15.0%, L-valine 5. -15.0%, L-threonine 7.0-14.0%, L-lysine 8.0-16.0%, L-methionine 2.0-10.0%, L-phenylalanine 2.5-8 0.1% to 5.0 g of an amino acid-containing composition comprising 0.0%, L-tryptophan 0.0 to 2.0% and L-histidine 0.0 to 3.5 (molar composition ratio) is added. A method for imparting or enhancing the richness of a protein beverage, wherein the sixth invention comprises L-leucine 35.0-66.0%, L-isoleucine 5.0-15.0%, L-valine 5.0 -15.0%, L-threonine 7.0-14.0%, L-lysine 8.0-16.0%, L-methionine 2.0-10.0%, L-phenylalanine 2.5-8 0.0%, L-tryptophan 0.0-2.0% and L-His A protein beverage product characterized by combining an amino acid-containing composition comprising gin 0.0 to 3.5 (molar composition ratio) and a protein beverage in a ratio of 0.1 to 5.0 g to 200 g, A seventh invention is the method according to any one of the first, third and fifth inventions, wherein aspartame and acesulfame K are added in addition to the amino acid, and the eighth invention comprises The product according to any one of the second, fourth and sixth inventions further relates to a product characterized by containing aspartame and acesulfame K in addition to the amino acid.

  The richness of protein beverages is imparted and enhanced by specific amino acids and optionally high intensity sweeteners.

  Hereinafter, the present invention will be described in detail.

  The protein beverages referred to in the present invention are various milks, fermented milks, soy milks and the like that are preferably lacking in richness or enhanced in richness.

  First, milk, fermented milk, soy milk and the like of protein drinks to be imparted or enhanced with a rich taste will be described.

  As is well known, milk is prepared with unadjusted milk with no additives (raw material is 100% raw milk) and adjusted milk (with some milk fat content, depending on laws and regulations, with or without additives and ingredients, The milk component is removed from the raw milk by removing a part of the water to make it thicker, etc. It is classified as non-fat milk solid content 8.0% or more) and added milk (raw material is not 100% raw milk) The

  It is also classified as follows. (I) Milk (milk by type): non-fat milk solid content of 8.0% or more, milk fat content of 3.0% or more). (B) Special milk: Milk produced in a facility that has received permission from the special milk processing business and sold as special milk. Non-fat milk solid content 8.5% or more, milk fat content 3.3% or more. (C) Adjusted milk: (a) Low-fat milk: Among the adjusted milk, milk fat content of 0.5% to 1.5%. (B) Non-fat milk: Of the adjusted milk, milk fat content less than 0.5%. (C) Component-adjusted milk: Adjusted milk that is neither (a) nor (b). (D) Processed milk: Manufactured from raw milk, milk, and specified dairy products (skimmed milk powder, butter, etc.) using these as raw materials and having a nonfat milk solid content of 8% or more. And (e) Milk beverage: A beverage made mainly of dairy products with a milk solid content of 3% or more. This includes fortified milk, so-called coffee milk, fruit milk, and lactose-decomposed milk for those who break their stomachs with lactose.

  As long as it is preferable that the milk to be imparted or enhanced with the present invention should be imparted with or enriched, the component composition thereof conforms to the current legal standards. Needless to say, you don't need to. According to the richness imparting or enhancing composition of the present invention, for example, coffee milk has an enhanced coffee character and matcha milk has a matcha feeling.

  For yogurt, for example, there are the following explanations. That is, “yogurt, yoghurt” A representative of lactic acid fermented milk. Manufactured and consumed in various countries around the world. In Japan, hard-type milk made from skim milk with sugar, agar, and flavor added in 1950 After that, soft type with pulp (stirring after fermentation, filling in fluid form, 1969), sweetener and fruit juice after fermentation, stirring and mixing, homogenizing and filling drink type Things (1970) Plain type with only milk ingredients and no sweeteners added (1971), Plain type with only milk ingredients and no sweeteners added (1971), and frozen frozen Type products (1979) and new products are on the market, and the production volume is growing dramatically.In the Ordinance of Milk, etc., it falls under “fermented milk”, and the component standard is non-fat milk solid content 8.0% Top-(Omitted)-Skip milk was often used as the main ingredient of yogurt, but recently there are many products using whole or semi-fat milk-(Omitted)-"(Maruzen Co., Ltd.) ) See “Maruzen Foods Dictionary” published in 1998).

  Among such various yogurts, the object of imparting or enhancing the rich taste according to the present invention is not particularly limited as long as the rich taste is imparted or enhanced by the amino acid-containing composition of the present invention. It is not limited to yogurt. As in the case of milk, the yogurt to be imparted or enhanced with kokumi according to the present invention is legally limited in terms of its component composition, etc., as long as it is preferable that kokumi is imparted or enhanced. Needless to say, it does not need to meet current standards.

  For example, soy milk is explained as follows. That is, “soy milk (soy-milk) A milky beverage obtained by soaking soybeans in water and then grinding, heating and filtering. Made in the same way as in the production of tofu, it has been drunk in Chinese cultural areas since ancient times. Soymilk as defined by the Japan Agricultural Standards (JAS) is a milky beverage obtained by elution of protein and other components from soybeans with hot water to remove the fiber, and has a soy solid content of 8% or more. There are four types of soy milk products: soy milk, prepared soy milk, soy milk drink, and soy protein drink-(omitted)-1.7 to 3.6% for protein and 1.6 to 3. 3 for lipid. The main protein of soymilk is globulin, which contains less sulfur-containing amino acids (methionine, cystine) and tryptophan --- (omitted) --- (see the same dictionary).

  Among these various soymilk products, the target of the richness or enhancement according to the present invention is the same as in the case of cow's milk or yogurt. It goes without saying that the composition of the ingredients does not need to meet the current legal standards as long as it is preferable that the body is imparted or enhanced.

  Next, the implementation method of this invention is demonstrated.

  The first invention contains at least one amino acid selected from L-methionine, L-lysine, L-leucine and L-threonine in 200 g of protein beverage, and the total content of the amino acids occupies the amino acid composition The simplest method is to add or enhance the richness of protein beverages by adding 0.1 to 5.0 g of an amino acid composition of 2.0 to 100.0% (molar composition ratio) in proportion. Can be achieved simply by adding 0.1 g to 5.0 g of each of the above four amino acids to 200 g of protein beverage. When used as an amino acid-containing composition, the composition in which the total amount of amino acids of the four amino acids is 2.0 to 100% can be adjusted and used as a proportion of the amino acids contained in the composition. The molar composition ratio of the four amino acids according to the third invention, that is, L-methionine 2.0 to 10.0%, L-lysine 8.0 to 16.0%, L-leucine 35.0 to 66.0% It is preferable to prepare and use a composition having a molar composition ratio of L-threonine of 5.0 to 15.0%.

  Incidentally, the amino acid according to the present invention can be used in the form of a salt, but the weight in that case is converted to a free amino acid. In the present invention, an amino acid-containing composition refers to a mixture of amino acids and excipients (in a narrow sense) or, in extreme cases, a mixture of a plurality of amino acids to which no excipient is added (in a broad sense). Or broad sense can be easily distinguished by those skilled in the art in context.

  The second and fourth inventions are products obtained by the richness imparting or enhancing method of the first and third inventions, respectively. In the context of the present invention, a combination of A and B refers to A plus B or a kit of A and B.

  5th invention is L-leucine 35.0-66.0%, L-isoleucine 5.0-15.0%, L-valine 5.0-15.0%, L with respect to 200g of protein drinks. -Threonine 7.0-14.0%, L-lysine 8.0-16.0%, L-methionine 2.0-10.0%, L-phenylalanine 2.5-8.0%, L-tryptophan 0.1 g to 5.0 g of an amino acid-containing composition consisting of 0.0 to 2.0% and L-histidine 0.0 to 3.5 (molar composition ratio) is added to give the rich taste of protein beverages or This is a method of enhancing, which is obtained by adding another amino acid to the first or third invention, exhibits the same effect as the first or third invention, and further makes the flavor of the protein beverage more mellow. be able to. The sixth invention is a product obtained by the richness imparting or enhancing method of the fifth invention.

  There is no particular difficulty in preparing this composition, and it can be prepared by mixing a predetermined amino acid at a predetermined ratio, for example, by powder mixing. This powder mixture can also be granulated by a conventional method (for example, fluidized bed granulation). The average particle size (mass average) of 100 to 1,000 microns is easy to melt and easy to use.

  The powder mixture or granule may be packaged into, for example, a use amount of a protein beverage, for example, 200 g, so as to be easy to use using, for example, an aluminum packaging material.

  In order to improve the usability of the amino acid-containing rich taste imparting or enhancing composition of the present invention, for example, an excipient such as a sugar alcohol can be added.

  Further, in some cases, for the purpose of masking bitterness, high-intensity sweeteners such as aspartame and acesulfame K can be used alone or in combination in amounts within the limits to achieve this purpose (seventh and eighth). Invention). The addition amount of these high-intensity sweeteners varies depending on the target protein beverage, but those skilled in the art can determine an appropriate amount by a simple preliminary experiment. The high-intensity sweetener does not have to be directly blended into the richness-enhancing or enhancing amino acid-containing composition of the present invention, and can be dissolved in addition to the protein beverage separately (Examples 2 and 3 below). ).

  The amount of the richness-enhancing or enhancing amino acid-containing composition of the present invention to the protein beverage is given sweetness as long as the desired richness is imparted to the protein beverage or the richness is enhanced to a desired level. As with the use of sugar for enhancement, there are no special restrictions. The composition of the present invention does not cause any problems in the amount of the active ingredient that is an amino acid and is used for imparting or enhancing the richness of protein beverages. Rather, for example, for low-fat and low-calorie milk. When used, not only the richness is imparted or enhanced, but also the nutritional balance is improved and the diet effect is improved.

  Finally, it goes without saying that protein beverages that are rich or rich with the richness or richness enhancing composition of the present invention can be distributed in this form.

  The following examples further illustrate the present invention.

"Production of amino acid-containing richness-enhancing or enhancing composition"
Nine amino acids according to the present invention, including four amino acids L-methionine, L-lysine hydrochloride, L-threonine and L-leucine, were prepared. Nine kinds of amino acids were weighed so as to have the composition shown, premixed using a mixer, and then fluidized bed dried and granulated according to a conventional method. The obtained amino acid composition was packaged 3.0 g at a time using an aluminum packaging material.

`` Enhanced effect of adding richness to milk ''
A single amino acid or a mixture of amino acids (same composition as in Example 1) shown in Table 2 is displayed based on a solution of 40 mg of sweetener aspartame and 10 mg of acesulfame K to 200 ml of commercial milk having a milk fat content of 3.0%. Were mixed and dissolved. Compared to the base, the sensory evaluation of milk mixed with amino acids was evaluated by three panelists: -2 (deteriorated), -1 (slightly deteriorated), 0 (no change), +1 (slightly improved) and +2 (improved). Performed in stages and averaged the scores. The results are also shown in the same table.

  As understood from the results of Table 2, simple amino acids and amino acid mixtures have the effect of enhancing the richness of milk and enhancing the overall taste of milk.

  On the other hand, when the above-mentioned milk is based on a product that does not dissolve the sweetener aspartame or acesulfame K, the 9 amino acid mixtures of the amino acids listed in Table 2 (single amino acids and mixtures) are slightly bitter, The effect of grant / enhancement was almost the same.

“Enhanced taste-enhancing effect on various protein beverages”
Each 200 ml of the three types of protein beverages listed in Table 3 is based on a mixture of 40 mg of sweetener aspartame and 10 mg of acesulfame K, and 1.0 g of a mixture of 9 amino acids (same composition as in Example 1). did. Compared to the base, sensory evaluation of the beverage mixed with amino acids was performed in 5 stages in the same manner as in Example 2 above, and the scores were averaged. The results are also shown in the same table.

  From the results in Table 3, it is understood that not only milk but also low fat milk, soy milk and yogurt are imparted with a rich taste.

  According to the present invention, a healthy protein drink with enhanced richness is easily supplied.

Claims (4)

  L-leucine 35.0 to 66.0%, L-isoleucine 5.0 to 15.0%, L-valine 5.0 to 15.0%, L-threonine 7.0 to 200 g of protein beverage 14.0%, L-lysine 8.0-16.0%, L-methionine 2.0-10.0%, L-phenylalanine 2.5-8.0%, L-tryptophan 0.0-2. A method for imparting or enhancing the richness of a protein beverage, comprising adding 0.1 g to 5.0 g of an amino acid-containing composition comprising 0% and L-histidine 0.0 to 3.5 (molar composition ratio) .   L-leucine 35.0-66.0%, L-isoleucine 5.0-15.0%, L-valine 5.0-15.0%, L-threonine 7.0-14.0%, L- Lysine 8.0-16.0%, L-methionine 2.0-10.0%, L-phenylalanine 2.5-8.0%, L-tryptophan 0.0-2.0% and L-histidine 0 An amino acid-containing composition comprising 0.0 to 3.5 (molar composition ratio) and a protein beverage are combined at a ratio of 0.1 to 5.0 g to 200 g, and a protein beverage product. The method according to claim 1, wherein aspartame and / or acesulfame K is also added in addition to the amino acid. The product according to claim 2 , further comprising aspartame and / or acesulfame K in addition to the amino acid.