JP6648977B2 - Pea protein, pea protein hydrolyzate, beverage and methods related thereto - Google Patents

Description

  The present invention relates to pea protein, pea protein hydrolyzate, beverage and methods related thereto.

  Patent Literature 1 describes a method for producing a sparkling alcoholic beverage, which includes adding pea protein. Patent Literature 2 describes a method for producing a sparkling alcoholic beverage, which includes adding pea protein and a protease.

International Publication No. 2005/005593 International Publication No. WO 2006/077988

  On the other hand, there is a growing demand for beverages having a reduced purine content.

  The present invention has been made in view of the above-mentioned problems, and one of its objects is to provide a pea protein, a pea protein hydrolyzate, a beverage and a method related thereto, in which the purine content is effectively reduced. I do.

  The method for producing a degraded pea protein according to one embodiment of the present invention for solving the above-mentioned problems comprises the steps of (a) and (b): (a) suspending pea protein in an aqueous solvent in pea protein. Preparing a pea protein suspension; and (b) removing at least a part of the supernatant of the pea protein suspension; and applying the pea protein subjected to the cleaning treatment. Enzymatically decomposing a pea protein to obtain a degraded product of pea, wherein the purine body content is reduced as compared to a degraded product of pea obtained by enzymatically decomposing the pea protein that has not been subjected to the washing treatment. It is characterized by producing a pea protein degradation product. Advantageous Effects of Invention According to the present invention, it is possible to provide a method for producing a pea protein degradation product in which the purine content is effectively reduced.

  Further, in the method, the adenine content, guanine content, hypoxanthine content, and the sum of the xanthine content are the pea protein hydrolyzate obtained by enzymatically decomposing the pea protein that has not been subjected to the washing treatment. The pea protein degradation product which is 80% or less of that of the above may be produced. Further, in the above method, the pea protein hydrolyzate having a total of adenine content, guanine content, hypoxanthine content, and xanthine content of 0.65% by weight or less may be produced. In the method, in the step (a), the pea protein suspension having a temperature higher than 0 ° C. may be prepared.

  The method for producing a degraded pea protein according to one embodiment of the present invention for solving the above-mentioned problems comprises the steps of (a) and (b): (a) suspending pea protein in an aqueous solvent in pea protein. Preparing a pea protein suspension; and (b) removing at least a part of the supernatant of the pea protein suspension, wherein the washing treatment is not performed. It is characterized in that pea protein having a reduced purine content is produced compared to pea protein. According to the present invention, it is possible to provide a method for producing pea protein in which the purine content is effectively reduced.

  Further, in the method, the total of the adenine content, the guanine content, the hypoxanthine content, and the xanthine content is 80% or less of that of the untreated pea protein. May be manufactured. Further, in the above method, the pea protein whose adenine content, guanine content, hypoxanthine content, and xanthine content total 0.65% by weight or less may be produced. In the method, in the step (a), the pea protein suspension having a temperature higher than 0 ° C. may be prepared.

  A pea protein hydrolyzate according to one embodiment of the present invention for solving the above problems is characterized by being produced by any one of the above methods. ADVANTAGE OF THE INVENTION According to this invention, the pea protein hydrolyzate in which purine body content is reduced effectively can be provided.

  The pea protein hydrolyzate according to one embodiment of the present invention for solving the above-mentioned problems has a total of adenine content, guanine content, hypoxanthine content, and xanthine content of 0.65% by weight or less. It is characterized by. ADVANTAGE OF THE INVENTION According to this invention, the pea protein hydrolyzate in which purine body content is reduced effectively can be provided.

  A pea protein according to one embodiment of the present invention for solving the above-mentioned problems is characterized by being manufactured by any one of the above methods. According to the present invention, it is possible to provide a pea protein in which the purine content is effectively reduced.

  The pea protein according to one embodiment of the present invention for solving the above-mentioned problems is characterized in that the total of adenine content, guanine content, hypoxanthine content, and xanthine content is 0.65% by weight or less. And According to the present invention, it is possible to provide a pea protein in which the purine content is effectively reduced.

  A method for producing a beverage according to one embodiment of the present invention for solving the above-mentioned problems is characterized in that a pea protein hydrolyzate produced by any one of the above methods is used. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the drink in which purine body content was reduced effectively can be provided.

  A beverage manufacturing method according to one embodiment of the present invention for solving the above-mentioned problems is characterized by using pea protein manufactured by any one of the above methods. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the drink in which purine body content was reduced effectively can be provided.

  A beverage according to one embodiment of the present invention for solving the above-mentioned problems is characterized by being manufactured by any one of the above methods. ADVANTAGE OF THE INVENTION According to this invention, the drink whose purine body content was reduced effectively can be provided.

  The method for reducing the total purine content of a pea protein hydrolyzate according to one embodiment of the present invention for solving the above-mentioned problems includes the following (a) and (b): (a) pea protein In an aqueous solvent to prepare a pea protein suspension; and (b) removing at least a part of the supernatant of the pea protein suspension; and By subjecting the treated pea protein to enzymatic degradation to obtain a pea protein degraded product, the purine content of the pea protein degraded product is reduced to the pea protein not subjected to the washing treatment. It is characterized in that it is reduced as compared with pea protein hydrolyzate obtained by enzymatic decomposition. According to the present invention, it is possible to provide a method for effectively reducing the purine content of pea protein hydrolyzate.

  The method for reducing the purine content of pea protein according to one embodiment of the present invention for solving the above-mentioned problems includes the following (a) and (b): (a) pea protein is added to an aqueous solvent To prepare a pea protein suspension; and (b) removing at least a part of the supernatant of the pea protein suspension. It is characterized in that the purine content of pea protein is reduced as compared with pea protein not subjected to the washing treatment. According to the present invention, it is possible to provide a method for effectively reducing the purine content of pea protein.

  A method for reducing the purine content of a beverage according to one embodiment of the present invention for solving the above-mentioned problems includes producing the beverage using a pea protein hydrolyzate produced by any one of the above methods. Thus, the purine body content of the beverage is reduced compared to a beverage produced using a pea protein hydrolyzate obtained by enzymatically degrading the pea protein that has not been subjected to the washing treatment. . According to the present invention, it is possible to provide a method for effectively reducing the purine content of a beverage.

  A method for reducing the purine content of a beverage according to one embodiment of the present invention for solving the above-mentioned problems, by producing the beverage using pea protein produced by any of the methods, The purine body content of the beverage is reduced as compared with a beverage produced using pea protein that has not been subjected to the washing treatment. According to the present invention, it is possible to provide a method for effectively reducing the purine content of a beverage.

  According to the present invention, it is possible to provide a pea protein, a pea protein hydrolyzate, a beverage, and a method related thereto, in which the purine content is effectively reduced.

FIG. 5 is an explanatory diagram showing an example of the result of evaluating the purine content of pea protein hydrolyzate in Example 1 according to one embodiment of the present invention. FIG. 4 is an explanatory diagram showing another example of the result of evaluating the purine content of pea protein hydrolyzate in Example 1 according to one embodiment of the present invention. It is explanatory drawing in Example 1 which concerns on one Embodiment of this invention which shows an example of the result of having evaluated the effect which improves the foam property of the sparkling beverage of a pea protein decomposition product. It is explanatory drawing in Example 1 which concerns on one Embodiment of this invention which shows the other example of the result of having evaluated the effect which improves the foam property of the sparkling beverage of a pea protein decomposition product. FIG. 4 is an explanatory diagram showing the results of measurement of molecular weight markers by HPLC in Example 1 according to one embodiment of the present invention. FIG. 5 is an explanatory diagram showing the results of HPLC measurement of pea protein degradation products obtained without a washing treatment in Example 1 according to one embodiment of the present invention. FIG. 4 is an explanatory diagram showing an example of a result obtained by measuring a pea protein degradation product obtained through a washing process by HPLC in Example 1 according to one embodiment of the present invention. FIG. 6 is an explanatory diagram showing another example of the result of measuring the pea protein degradation product obtained through the washing treatment by HPLC in Example 1 according to one embodiment of the present invention. FIG. 4 is an explanatory diagram showing an example of the result of evaluating the purine content of pea protein hydrolyzate in Example 2 according to one embodiment of the present invention. It is explanatory drawing which shows the other example of the result of having evaluated the purine body content of a pea protein degradation product in Example 2 which concerns on one Embodiment of this invention. It is an explanatory view showing an example of the result of having evaluated the purine body content of pea protein in Example 3 concerning one embodiment of the present invention.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to this embodiment.

  The method for producing pea protein according to the present embodiment comprises the steps of (a) and (b): (a) suspending pea protein in an aqueous solvent to prepare a pea protein suspension; and ( b) removing at least a portion of the supernatant of the pea protein suspension, wherein the purine body content is reduced as compared with the pea protein not subjected to the washing treatment. This is a method for producing a pea protein.

  The method for producing a degraded pea protein according to the present embodiment comprises the steps of (a) and (b): (a) suspending pea protein in an aqueous solvent to prepare a pea protein suspension; And (b) removing at least a part of the supernatant of the pea protein suspension; and enzymatically decomposing the washed pea protein to obtain a pea protein hydrolyzate. And a method of producing a pea protein hydrolyzate having a reduced purine content, as compared to a pea protein hydrolyzate obtained by enzymatically decomposing pea protein not subjected to the washing treatment. .

  The method for reducing the purine content of pea protein according to the present embodiment includes the following steps (a) and (b): (a) suspending pea protein in an aqueous solvent to form a pea protein suspension. And performing (b) removing at least a part of the supernatant of the pea protein suspension to thereby reduce the purine content of the pea protein. This is a method of reducing the amount of pea protein that has not been subjected to the washing treatment.

  The method for reducing the purine content of the pea protein hydrolyzate according to the present embodiment comprises the steps of (a) and (b): (a) suspending pea protein in an aqueous solvent in pea protein; Preparing a liquid; and (b) removing at least a part of the supernatant of the pea protein suspension; and subjecting the pea protein subjected to the cleaning treatment to enzymatic degradation. By obtaining the pea protein hydrolyzate by performing, the purine body content of the pea protein hydrolyzate is converted to a pea protein hydrolyzate obtained by enzymatically decomposing the pea protein that has not been subjected to the washing treatment. This is a method of reducing the number in comparison.

  In the step (a), pea protein is suspended in an aqueous solvent to prepare a pea protein suspension. Specifically, the pea protein and the aqueous solvent are mixed to suspend the pea protein in the aqueous solvent, thereby preparing a pea protein suspension containing the pea protein.

  Pea protein is a protein extracted from pea (Pisum Sativum L). That is, the pea protein is obtained, for example, by an extraction operation in which crushed peas are immersed in a solvent.

  The pea protein obtained as described above is a composition containing a protein as a main component. That is, pea protein is, for example, a composition having a protein content of 70% by weight or more.

  The pea protein may include, for example, a protein having a molecular weight of 1,000 to 70,000 as measured by SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis).

  The pea protein may be, for example, a composition having a lipid content of 10% by weight or less, or 5% by weight or less. In this embodiment, the pea protein to be subjected to the washing treatment is a composition extracted from the pea as described above, and therefore contains a purine derived from the pea. The form of the pea protein is not particularly limited, but may be, for example, a powder or liquid.

  The aqueous solvent is not particularly limited as long as it can suspend pea protein and can elute at least a part of purines contained in the pea protein into the aqueous solvent. The aqueous solvent may be, for example, water or a mixture of water and ethanol. The aqueous solvent may include 45% by volume or more of water.

  The temperature of the pea protein suspension prepared in the step (a) is not particularly limited. For example, a pea protein suspension having a temperature of more than 0 ° C. may be prepared. The temperature of the pea protein suspension may be, for example, 5 ° C. or higher, 10 ° C. or higher, 15 ° C. or higher, or 20 ° C. or higher.

  The preparation of the pea protein suspension at the predetermined temperature may be performed, for example, by mixing pea protein with the aqueous solvent at the predetermined temperature, or first, converting the pea protein to a temperature lower or higher than the predetermined temperature. A pea protein suspension by mixing with an aqueous solvent at a temperature, and then heating or cooling the pea protein suspension to prepare the pea protein suspension at the predetermined temperature. Good.

  Further, the temperature of the pea protein suspension prepared in the step (a) may be, for example, higher than 20 ° C., higher than 30 ° C., higher than 40 ° C., The temperature may be 50 ° C. or higher, or may be 60 ° C. or higher.

  Further, the temperature of the pea protein suspension prepared in the above step (a) may be, for example, higher than 60 ° C, 65 ° C or higher, or 70 ° C or higher.

  In the step (b), at least a part of the supernatant of the pea protein suspension prepared in the step (a) (that is, part or all of the supernatant) is removed. That is, for example, first, the pea protein is precipitated in the pea protein suspension, and then a part of the supernatant of the pea protein suspension is removed. Then, at least a part of the removed supernatant is discarded. That is, at least a portion of the removed supernatant is not used thereafter. Specifically, for example, when removing a part of the supernatant of the pea protein suspension, at least a part of the supernatant is discarded.

  Precipitation of the pea protein is performed, for example, by one or more selected from the group consisting of centrifugation or standing of the pea protein suspension, and adjusting the pH of the pea protein suspension to a range in which the pea protein precipitates. Do. Alternatively, for example, the pea protein suspension may be filtered with a filter through which the pea protein does not pass, and at least a portion of the supernatant that has passed through the filter may be removed.

  In the step (b), 30% by weight or more of the supernatant of the pea protein suspension may be removed, 40% by weight or more may be removed, and 50% by weight or more may be removed. , 60% by weight or more, 70% by weight or more, 80% by weight or more, or 90% by weight or more.

  As described above, at least a part of the removed supernatant is discarded. In this regard, in the end, for example, 30% by weight or more of the supernatant of the pea protein suspension may be discarded, 40% by weight or more may be discarded, and 50% by weight or more may be discarded. More than 60% by weight may be discarded, more than 70% by weight may be discarded, more than 80% by weight may be discarded, and more than 90% by weight may be discarded. Specifically, for example, when removing 50% by weight of the supernatant of the pea protein suspension and discarding 80% by weight of the removed supernatant, finally, 40% by weight of Qing will be discarded.

  Removal of at least a part of the supernatant of the pea protein suspension is performed after a predetermined time has elapsed since the preparation of the pea protein suspension. That is, the pea protein is suspended in the aqueous solvent, and after preparing the pea protein suspension at the predetermined temperature as described above, at the time when a predetermined time has elapsed, at least a part of the supernatant of the pea protein suspension is removed. Remove.

  The period from the preparation of the pea protein suspension to the removal of at least a part of the supernatant is to elute at least a part of the purine contained in the pea protein in the pea protein suspension. The time is not particularly limited as long as the time can be obtained, but, for example, when the time of 1 minute or more and 48 hours or less has elapsed since the pea protein suspension was prepared, preferably 30 minutes or more and 24 hours or less. After the passage of time, at least a part of the supernatant may be removed. In addition, after preparing the pea protein suspension, the pea protein suspension may be allowed to stand, or preferably stirred, until at least a part of the supernatant is removed. .

  By performing the above-mentioned washing treatment on pea protein, as described later, a pea protein having a reduced purine content can be obtained as compared with pea protein not subjected to the washing treatment.

  In the method for producing a degraded pea protein, the degraded pea protein is further enzymatically degraded to obtain a degraded pea protein. That is, after removing at least a part of the supernatant of the pea protein suspension in the step (b), the pea protein remaining in the pea protein suspension is enzymatically decomposed.

  Specifically, for example, first remove at least a part of the supernatant from the pea protein suspension in the container, and then may perform enzyme degradation of the pea protein by adding an enzyme to the container, or First, at least a portion of the supernatant is removed from the pea protein suspension in the container, and then the pea protein is recovered from the container and transferred to another container, and the enzyme is added to the pea protein in the another container. Enzymatic degradation may be carried out.

  As the enzyme used for the enzymatic decomposition of pea protein, a proteolytic enzyme is used. The proteolytic enzyme is not particularly limited as long as it has an activity of decomposing pea protein. For example, a proteolytic enzyme that partially decomposes pea protein is preferably used. In addition, for the enzymatic degradation of pea protein, a polysaccharide-degrading enzyme may be used in addition to the protease.

  In the partial decomposition of pea protein by an enzyme, the enzyme is not completely decomposed into amino acids, but is enzymatically decomposed so as to obtain a pea protein hydrolyzate containing a peptide produced by the decomposition of the pea protein.

  For this partial degradation, for example, one or both of an endoprotease and a proteolytic enzyme having endoprotease activity are preferably used. For example, when the pea protein hydrolyzate generated by partial decomposition of pea protein is added in a method for producing a sparkling beverage, the foam properties of the sparkling beverage can be effectively improved.

  The conditions for enzymatic degradation of pea protein are not particularly limited, and are adjusted according to the optimal conditions for the protease used. The temperature of the enzymatic degradation may be, for example, 30C to 90C. The enzymatic degradation time may be, for example, 1 minute to 24 hours.

  The pea protein hydrolyzate obtained by the enzymatic decomposition of pea protein as described above is a composition containing a peptide and an amino acid generated by the enzymatic decomposition of the pea protein.

  The pea protein hydrolyzate may be, for example, in high performance liquid chromatography using a gel filtration carrier, the content of the component eluted at a time corresponding to a molecular weight of 1,000 to 50,000 may be 50% by weight or more. % By weight or more, or 80% by weight or more. Further, the pea protein hydrolyzate may be, for example, in high performance liquid chromatography using a gel filtration carrier, the content of a component eluted in a time corresponding to a molecular weight of 1,000 to 17,000 may be 40% by weight or more. , 50% by weight or more.

  In the method for producing pea protein according to the present embodiment, the pea protein is subjected to the cleaning treatment including the above (a) and (b), whereby the pea protein not subjected to the cleaning treatment (hereinafter referred to as “uncleaned”) Pea protein having a reduced purine content as compared with "pea protein").

  That is, first, by preparing a pea protein suspension by suspending pea protein in an aqueous solvent, at least a part of the purine contained in the pea protein is eluted in the pea protein suspension. .

  Next, by removing at least a part of the supernatant of the pea protein suspension containing the purines eluted from the pea protein, the amount of the total purines contained in the pea protein suspension is reduced before the removal. Reduce compared to. As a result, pea protein whose purine content is effectively reduced compared to the pea protein before the above-mentioned washing treatment is obtained.

  Specifically, for example, the total of the adenine content, the guanine content, the hypoxanthine content, and the xanthine content (hereinafter, referred to as “total purine content”) is the pea that has not been subjected to the above-mentioned washing treatment. Pea protein that is 80% or less of that of the protein may be produced.

  In this case, for example, a pea protein whose total purine content is 75% or less, 70% or less, or 65% or less of the unwashed pea protein may be produced. Further, for example, a pea protein whose total purine content is 60% or less, 55% or less, or 50% or less of the unwashed pea protein may be produced. Further, for example, a pea protein whose total purine content is 45% or less, 40% or less, or 35% or less of the unwashed pea protein may be produced.

  Further, for example, a pea protein having a total purine content of 0.65% by weight or less may be produced. In this case, for example, a pea protein having a total purine content of 0.60% by weight or less, 0.55% by weight or less, or 0.50% by weight or less may be produced. Alternatively, for example, a pea protein having a total purine content of 0.40% by weight or less, 0.35% by weight or less, or 0.34% by weight or less may be produced. In these cases, of course, the total purine content of the pea protein before the washing treatment is larger than that of the pea protein produced above.

  In the method for producing a degraded pea protein according to the present embodiment, the pea protein is subjected to the washing treatment including the above (a) and (b), and the pea protein subjected to the washing treatment is enzymatically decomposed. In addition, a pea protein hydrolyzate having a reduced purine content is produced as compared with a pea protein hydrolyzate obtained by enzymatically decomposing pea protein not subjected to the washing treatment.

  That is, as described above, by enzymatically decomposing pea protein whose purine body content has been reduced by the washing treatment, the purine body content can be obtained by enzymatically decomposing pea protein before the washing treatment. A pea protein decomposed product which is effectively reduced as compared with the decomposed product is obtained.

  Specifically, for example, to produce a pea protein whose total purine content is 80% or less of that of a degraded pea protein obtained by enzymatically degrading a pea protein that has not been subjected to the above-mentioned washing treatment. Is also good.

  In this case, for example, a pea protein hydrolyzate having a total purine content of 75% or less, 70% or less, or 65% or less of a pea protein hydrolyzate obtained by enzymatically decomposing unwashed pea protein is produced. You may.

  Further, for example, a pea protein hydrolyzate whose total purine content is 60% or less, 55% or less, or 50% or less of a pea protein hydrolyzate obtained by enzymatically decomposing unwashed pea protein is produced. Is also good. Further, for example, a pea protein hydrolyzate whose total purine content is 45% or less, 40% or less, or 35% or less of a pea protein hydrolyzate obtained by enzymatically decomposing unwashed pea protein is produced. Is also good.

  Further, for example, a pea protein hydrolyzate whose total purine content is 0.65% by weight or less may be produced. In this case, for example, a pea protein hydrolyzate whose total purine content is 0.60% by weight or less, 0.55% by weight or less, or 0.50% by weight or less may be produced. Alternatively, for example, a pea protein hydrolyzate whose total purine content is 0.40% by weight or less, 0.35% by weight or less, or 0.30% by weight or less may be produced.

  The purine content of the produced pea protein and pea protein hydrolyzate is adjusted, for example, by the conditions of the above-mentioned washing treatment. Specifically, for example, the purine content of pea protein before the washing treatment, the temperature of the pea protein suspension in the washing treatment, the pea protein suspension are prepared, and then at least a part of the supernatant is removed. , The ratio of the amount of the supernatant to be removed to the total amount of the supernatant of the pea protein suspension, and the number of times the washing treatment is repeated, and adjusted by one or more conditions selected from the group consisting of: .

  More specifically, for example, in the above step (a), by preparing a pea protein suspension having a temperature of more than 60 ° C., preferably 65 ° C. or more, more preferably 70 ° C. or more, the purine body content is reduced. It is possible to produce a pea protein or pea protein decomposed product which is extremely effectively reduced.

  That is, when the washing treatment is carried out at these temperatures, for example, the total purine content is that of the unwashed pea protein or that of the degraded pea protein obtained by enzymatically degrading the unwashed pea protein. 50% or less, preferably 45% or less, more preferably 40% or less, particularly preferably 35% or less of the same.

  When the washing treatment is performed at the above-described temperature, for example, when the total purine content is 0.40% by weight or less, preferably 0.35% by weight or less, more preferably 0.34% by weight or less. A pea protein hydrolyzate capable of producing a pea protein and having a total purine content of 0.40% by weight or less, preferably 0.35% by weight or less, more preferably 0.30% by weight or less Can be manufactured.

  Further, when the produced pea protein or pea protein hydrolyzate is used in the method for producing an effervescent beverage, the foam properties of the effervescent beverage due to the pea protein or the pea protein decomposed product depending on the conditions of the above-mentioned washing treatment. Can be effectively maintained.

  Specifically, for example, in the step (a), the temperature of the pea protein is at least 25 ° C, preferably at least 30 ° C, more preferably at least 40 ° C, still more preferably at least 50 ° C, particularly preferably at least 60 ° C. By preparing the suspension, the purine content is effectively reduced as described above, and the pea protein or pea protein hydrolyzate that maintains the effect of improving the foam properties of the sparkling beverage is produced. Can be.

  Further, for example, in the above step (a), the foam property of the sparkling beverage is improved by preparing a pea protein suspension having a temperature of more than 60 ° C, preferably 65 ° C or more, more preferably 70 ° C or more. It is possible to produce a pea protein or a pea protein hydrolyzate in which the purine content is extremely effectively reduced as described above while maintaining the effect of improving the foaming properties of the sparkling beverage, while maintaining the effect of improving the foaming properties of the sparkling beverage. it can.

  The pea protein and the pea protein degradation product according to the present embodiment are produced by the above-described method. That is, the pea protein according to the present embodiment is obtained by subjecting pea protein extracted from pea to the above-mentioned washing treatment, and its purine content is lower than that of the pea protein not subjected to the washing treatment. And reduced pea protein.

  Moreover, the pea protein hydrolyzate according to the present embodiment is obtained by enzymatically decomposing pea protein whose purine body content has been reduced by the above-mentioned washing treatment, and the purine body content thereof is obtained by enzymatically decomposing unwashed pea protein. This is a reduced pea protein degradation product as compared with the pea protein degradation product obtained by the above method.

  Moreover, the pea protein and the pea protein hydrolyzate according to the present embodiment may have a total purine content of 0.65% by weight or less. That is, as described above, the total purine content of the pea protein according to this embodiment may be, for example, 0.60% by weight or less, 0.55% by weight or less, or 0.50% by weight or less. % Or less, 0.40% or less, 0.35% or less, or 0.34% or less.

  In addition, the total purine content of the pea protein hydrolyzate according to the present embodiment may be, for example, 0.60% by weight or less, 0.55% by weight or less, or 0.50% by weight. Or less, 0.40% by weight or less, 0.35% by weight or less, or 0.30% by weight or less.

  The method for producing a beverage according to the present embodiment uses the pea protein or the degraded pea protein according to the present embodiment. That is, this beverage production method uses pea protein whose purine content has been reduced by the above-described washing treatment, or a pea protein hydrolyzate obtained by enzymatically decomposing the pea protein. The beverage according to the present embodiment is manufactured by the above method.

  The method for reducing the purine content of the beverage according to the present embodiment is to produce a beverage using pea protein or pea protein hydrolyzate produced by the method including the above-mentioned washing treatment, thereby producing a purine of the beverage. Body content is reduced as compared to a beverage produced using a pea protein that has not been subjected to the washing treatment or a pea protein degraded product obtained by enzymatically decomposing a pea protein that has not been subjected to the washing treatment. How to

  The beverage according to the present embodiment is not particularly limited as long as the beverage is manufactured using pea protein or a pea protein hydrolyzate. The beverage may be, for example, a sparkling beverage. A sparkling beverage is a beverage that has foam properties, including foaming properties and foam retention properties. That is, an effervescent beverage is, for example, a beverage containing carbon dioxide gas, and when poured into a container such as a glass, the foaming property in which a foam layer is formed on the upper surface of the liquid surface and the formed foam is constant. It is a beverage having foam retention properties that can be kept for more than an hour.

  The method of imparting effervescence to the beverage is not particularly limited. For example, a beverage to which effervescence has been imparted by one or more methods selected from the group consisting of alcohol fermentation, use of carbonated water, and use of carbon dioxide gas. It may be manufactured.

  The beverage may be an alcoholic beverage. The alcoholic beverage is a beverage having an ethanol content of 1% by volume or more (alcohol content of 1 degree or more). The ethanol content of the alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but may be, for example, 1 to 20% by volume. The alcoholic beverage may be a sparkling alcoholic beverage.

  The beverage may be a non-alcoholic beverage. Non-alcoholic beverages are beverages with an ethanol content of less than 1% by volume. The ethanol content of the non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume. For example, it may be less than 0.5% by volume, may be less than 0.05% by volume, and may be less than 0.05% by volume. It may be less than 005% by volume. The non-alcoholic beverage may be a sparkling non-alcoholic beverage.

  The method for producing a beverage according to the present embodiment includes preparing a raw material liquid using a plant raw material, and may produce a beverage using the raw material liquid. In this case, the raw material liquid is prepared by mixing a plant raw material and water (preferably hot water). The raw material liquid thus obtained contains components extracted from plant raw materials.

  The plant raw material is not particularly limited as long as it can be used for the production of beverages. It may include one or more members selected from the group consisting of: These grains, beans, and potatoes may be germinated or ungerminated.

  That is, for example, the raw material liquid may be prepared using barley and / or wheat. In this case, the raw material liquid may be prepared using barley and / or wheat and hops. Barley and wheat may be germinated or ungerminated.

  Further, for example, a raw material liquid may be prepared using malt. In this case, the raw material liquid may be prepared using malt and hops. As malt, barley malt and / or wheat malt are preferably used. Barley malt is obtained by germinating barley, and wheat malt is obtained by germinating wheat. Preparation of the raw material liquid using malt may be carried out by mixing the malt with water (preferably hot water) or by mixing the malt extract and water (preferably hot water). Is also good. As the malt extract, a commercially available malt extract may be used.

  When a raw material liquid is prepared using malt, the raw material liquid may be prepared by saccharification. That is, in this case, malt and water (preferably hot water) are mixed, and the resulting mixture is saccharified. Saccharification is performed, for example, by maintaining a mixed solution containing malt and water at a temperature at which digestive enzymes (eg, amylolytic enzymes and proteolytic enzymes) contained in the malt work (for example, 30 to 80 ° C).

  When a raw material liquid is prepared using malt and hops, for example, malt and water (preferably hot water) are mixed, hops are added to the obtained mixed liquid, and the raw material liquid is prepared by boiling. You may. Further, for example, a raw material liquid may be prepared by mixing malt and water (preferably hot water), saccharifying the mixture, and then adding hops and boiling.

Further, the method for producing a beverage according to the present embodiment may include, for example, preparing a raw material liquid using a plant raw material, and adding yeast to the raw material liquid to perform alcohol fermentation. Alcohol fermentation is performed, for example, by adding yeast (for example, beer yeast) to a raw material liquid and maintaining it at a predetermined temperature (for example, 0 to 40 ° C.) for a predetermined time (for example, 1 to 14 days). The density of the yeast in the fermentation liquor at the start of fermentation is not particularly limited, and may be, for example, 1 × 10 ⁶ / mL to 3 × 10 ⁹ / mL.

  After alcohol fermentation, aging may be performed. That is, in this case, alcohol is fermented by adding yeast to the raw material liquid, and further aging is performed to produce a beverage. Aging is performed by maintaining the fermented liquid after alcohol fermentation at a predetermined temperature for a predetermined time. By this aging, insolubles in the fermentation liquid are precipitated to remove turbidity, and the flavor can be improved. When alcohol fermentation is performed, a sparkling beverage may be manufactured, an alcoholic beverage may be manufactured, or a sparkling alcoholic beverage may be manufactured.

  In addition, the method for producing a beverage according to the present embodiment includes, for example, preparing a raw material liquid using plant raw materials, and also producing a beverage using the raw material liquid without performing alcohol fermentation. Good.

  In this case, the sparkling beverage may be manufactured, the non-alcoholic beverage may be manufactured, the sparkling non-alcoholic beverage may be manufactured, or the alcoholic beverage may be manufactured. It is good also as producing alcoholic beverages.

  When producing an effervescent beverage without performing alcohol fermentation, as described above, for example, a beverage having effervescence may be produced by using carbonated water and / or using carbon dioxide gas. In the case of producing an alcoholic beverage without performing alcohol fermentation, for example, ethanol may be added.

  When a beverage (for example, a non-alcoholic beverage) is manufactured without performing alcohol fermentation, for example, the beverage may be manufactured by mixing a raw material liquid with another raw material. In this case, as the other raw material, for example, one or more selected from the group consisting of sugars, dietary fiber, acidulants, pigments, flavors, sweeteners, and bitterants may be used.

  Then, in the method for producing a beverage according to the present embodiment, the pea protein or the pea protein degradation product according to the present embodiment described above is added. The timing of adding pea protein or pea protein hydrolyzate is not particularly limited.

  That is, for example, when the method for producing a beverage according to the present embodiment includes preparing a raw material liquid using a plant raw material, and performing alcohol fermentation by adding yeast to the raw material liquid, During the preparation of, the pea protein or the pea protein hydrolyzate is added at one or more timings selected from the group consisting of the raw material liquid before the alcohol fermentation, during the alcohol fermentation, and after the alcohol fermentation.

  In addition, for example, the method for producing a beverage according to the present embodiment includes preparing a raw material liquid using plant raw materials, performing alcohol fermentation by adding yeast to the raw material liquid, and further performing liquor storage. In the case, during the preparation of the raw material liquid, after the preparation of the raw material liquid and before the alcohol fermentation, during the alcohol fermentation, after the alcohol fermentation and before the storage, during the storage, and one or more selected from the group consisting of after the storage At the timing, pea protein or pea protein decomposed product is added.

  The amount of pea protein added is not particularly limited, but may be, for example, 0.0002 to 10 parts by weight, or may be 0.0002 to 1 part by weight, based on 100 parts by weight of the raw material liquid. It may be 0.001 to 1 part by weight, or 0.01 to 1 part by weight. The amount of the pea protein decomposition product is not particularly limited, but may be, for example, 0.0002 to 10 parts by weight, or 0.0002 to 10 parts by weight, based on 100 parts by weight of the raw material liquid. It may be 0.001 to 1 part by weight, or 0.01 to 1 part by weight.

  And in the manufacturing method of the beverage which concerns on this embodiment, the purine derived from the pea protein or the pea protein decomposition product is used by using the pea protein or the pea protein decomposition product manufactured by the method including the washing treatment. It is possible to produce a beverage whose content is reduced as compared to a beverage produced using the unwashed pea protein or the pea protein hydrolyzate obtained by enzymatically decomposing the unwashed pea protein.

  Further, when producing a sparkling beverage, as described above, by using pea protein or a degraded pea protein that maintains the effect of improving the foam properties of the sparkling beverage, the purine content is effective. And an effervescent beverage having effectively improved foam characteristics can be produced. That is, in this case, the pea protein or the pea protein hydrolyzate according to the present embodiment can be effectively used as an additive for improving the foam properties of the sparkling beverage.

  The beverage according to the present embodiment is manufactured using the pea protein or the pea protein hydrolyzate manufactured by the method including the above-described washing treatment, so that the purine body content derived from the pea protein or the pea protein hydrolyzate is produced. However, it is effectively reduced as compared with a beverage produced using the unwashed pea protein or a pea protein hydrolyzate obtained by enzymatically decomposing the unwashed pea protein.

  Next, a specific example according to the present embodiment will be described.

[Washing process]
A commercially available pea protein was used as the pea protein to be subjected to the washing treatment. This commercially available pea protein is a powdery pea protein composition extracted from pea, contains a protein having a molecular weight of 1000 to 70000 as measured by SDS-PAGE, and has a protein content of 80 to 84% by weight. And the lipid content was 3% by weight or less. Water was used as the aqueous solvent.

  First, a powdery pea protein was suspended in water in a container to prepare a pea protein suspension. Next, when a predetermined time had elapsed from the preparation of the pea protein suspension, the pea protein suspension was centrifuged to precipitate pea protein at the bottom of the container. Thereafter, about 80% by weight of the supernatant of the pea protein suspension was removed outside the container and discarded. Thus, a pea protein subjected to the washing treatment was obtained.

[Enzymatic degradation]
As the protease, a commercially available protease having endo-type protease activity was used. After removing the supernatant as described above, 1 part by weight of the proteolytic enzyme and water were added to 100 parts by weight of the pea protein to the container where the pea protein precipitate was left to prepare a reaction solution. This reaction solution was stirred at 55 ° C. for 3 hours to perform enzymatic degradation of pea protein.

  Next, the reaction solution was heated to 90 ° C. to inactivate the proteolytic enzyme in the reaction solution. Further, the reaction solution was cooled, and 100 parts by weight of pea protein was treated with 2 parts by weight of activated carbon, and diatomaceous earth filtration was performed. Thereafter, the reaction solution was spray-dried. Thus, a powdery pea protein degradation product was obtained.

  On the other hand, as a comparative example, pea protein that had not been subjected to the washing treatment was enzymatically degraded to obtain a pea protein degradation product. That is, a reaction liquid was prepared by mixing powdery pea protein that had not been subjected to a washing treatment, 1 part by weight of proteolytic enzyme with respect to 100 parts by weight of the pea protein, and water in a container. Then, the reaction liquid was stirred at 55 ° C. for 3 hours to perform enzymatic decomposition of pea protein.

  Thereafter, in the same manner as in the above-mentioned example, deactivation of the proteolytic enzyme, activated carbon treatment, diatomaceous earth filtration, and spray drying were performed to obtain a powdery degraded pea protein.

[Evaluation of Purine Content]
The pea protein hydrolyzate obtained as described above is mixed with water, and an aqueous solution (1 (w / v)% pea protein hydrolyzate solution) containing 1 (w / v)% of the pea protein hydrolyzate is mixed. Prepared.

  Then, the contents of adenine, guanine, hypoxanthine and xanthine contained in this 1% (w / v) pea protein hydrolyzate solution were measured by high performance liquid chromatography (HPLC). Specifically, according to the description of the reference document “Biomedical Chromatography, 2009; 23” (p. 858-864), the measurement was performed with the following apparatus and conditions, and the purine body content was calculated. Apparatus: HP1100 (Agilent Technology), Column: Shodex Asahipak GS-320HQ (7 mm ID × 300 mm), mobile phase: 150 mM sodium phosphate buffer (pH 2.5), flow rate: 0.6 mL / min, column temperature: 35 ° C, detection: UV 260 nm.

  FIG. 1 shows the washing conditions for the production of twelve pea protein hydrolyzates, the adenine content, guanine content, hypoxanthine content, and xanthine content in 100 mL of a 1 (w / v)% pea protein hydrolyzate solution. The content and the total thereof (total purine content) (mg) are shown. FIG. 2 shows the total purine content (mg) in 100 mL of a 1% (w / v) pea protein hydrolyzate solution for 12 kinds of pea protein hydrolysates.

  In FIGS. 1 and 2, “unwashed” indicates an example of a degraded pea protein obtained by enzymatically decomposing pea protein that has not been subjected to a washing treatment. “20 ° C./30 minutes” refers to an example in which pea protein is suspended in tap water at 20 ° C. whose pH has not been adjusted, and the resulting pea protein suspension is stirred for 30 minutes. “20 ° C./30 minutes (pH 4)” means that pea protein was suspended in tap water at 20 ° C. adjusted to pH 4 using HCl, and the resulting pea protein suspension was stirred for 30 minutes. Here is an example. “20 ° C./30 minutes (pH 9)” means that pea protein was suspended in 20 ° C. tap water whose pH was adjusted to 9 using NaOH, and the obtained pea protein suspension was stirred for 30 minutes. Here is an example.

  “60 ° C./30 minutes” shows an example in which pea protein is suspended in tap water at 60 ° C. whose pH has not been adjusted, and the obtained pea protein suspension is stirred for 30 minutes. In “70 ° C./30 minutes”, “70 ° C./60 minutes” and “70 ° C./120 minutes”, pea protein is suspended in 70 ° C. tap water whose pH is not adjusted, and the resulting pea protein suspension is obtained. The example which stirred the suspension for 30 minutes, 60 minutes, or 120 minutes is shown. “70 ° C./30 minutes × 2” first involves suspending pea protein in 70 ° C. tap water whose pH has not been adjusted, and stirring the resulting pea protein suspension for 30 minutes. And then suspending the pea protein subjected to the first washing treatment in 70 ° C. tap water whose pH has not been adjusted, and stirring the resulting pea protein suspension for 30 minutes An example in which a second cleaning process including cleaning is performed (an example in which the cleaning process at 70 ° C. is repeated twice) is shown.

  “80 ° C./30 minutes” shows an example in which pea protein is suspended in 80 ° C. tap water whose pH is not adjusted, and the obtained pea protein suspension is stirred for 30 minutes. “80 ° C./30 minutes × 2” indicates an example in which the washing process at 80 ° C. is repeated twice as in the above “70 ° C./30 minutes × 2”. “90 ° C./30 minutes” indicates an example in which pea protein is suspended in tap water at 90 ° C. whose pH is not adjusted, and the obtained pea protein suspension is stirred for 30 minutes.

  The “total purine form” indicates the total purine form content which is the sum of the adenine content, the guanine content, the hypoxanthine content, and the xanthine content. For example, the total purine content “7.8 mg / 100 mL” in the example of “unwashed” is, as described above, the total purine content contained in 100 mL of a 1 (w / v)% pea protein hydrolyzate solution. Therefore, the total purine content of the pea protein hydrolyzate in the solution is calculated to be “0.78% by weight”.

  In FIG. 1, “total purine (% / unwashed)” is the ratio (%) of the total purine content of each of the other examples to the total purine content of the example using the unwashed pea protein. ). "ND" indicates that the content was below the limit of quantification.

  As shown in FIGS. 1 and 2, the purine content of all 11 types of pea protein degradation products obtained through the washing treatment at 20 ° C., 60 ° C., 70 ° C., 80 ° C. or 90 ° C. It was significantly lower than that of the pea protein degradation product (“unwashed”) obtained by enzymatic degradation of the washed pea protein.

  That is, the total purine content of the 11 pea protein hydrolyzates was about 65% or less of that of the “unwashed” example, and was about 0.50% by weight or less. Further, in particular, the purine content of pea protein hydrolyzate obtained through a washing treatment at a temperature higher than 60 ° C. is extremely significantly reduced than that of the pea protein hydrolyzate obtained by enzymatic decomposition of unwashed pea protein. Was. That is, in the example in which the washing treatment was performed at 70 ° C. or more, the total purine content of the pea protein degradation product was about 31% or less of that of the “unwashed” example, and was about 0.25% by weight or less. Met.

[Evaluation of foam properties]
Using the pea protein hydrolyzate obtained as described above as an additive for improving the foam properties of the sparkling beverage, the foam properties of the manufactured sparkling beverage were evaluated. First, an ultrasonic wave was applied to a commercially available sparkling alcoholic beverage manufactured using malt and hops to forcibly remove carbon dioxide gas to obtain an alcoholic beverage having substantially no sparkling properties.

  Next, to 150 g of this alcoholic beverage, 0.15 g of pea protein hydrolyzate (0.1 part by weight based on 100 parts by weight of the beverage) was added and mixed. Further, 150 g of the alcoholic beverage containing the pea protein hydrolyzate was put into a 500 mL plastic bottle for carbonated beverages, cooled at 5 ° C. for 1 hour, and thereafter, 3 g of dry ice was added thereto, allowed to stand for 15 seconds, and the lid was closed. And stored overnight in a 5 ° C. incubator. Thus, 12 kinds of sparkling alcoholic beverages to which any of the above 12 kinds of pea protein hydrolyzate was added were obtained. As a comparative example, a sparkling alcoholic beverage to which no pea protein degradation product was added was obtained in the same manner except that no pea protein degradation product was added.

  Then, 50 g of the sparkling alcoholic beverage after storage was placed in a glass beaker having a capacity of 100 mL, and allowed to stand for 1 minute. On the other hand, a funnel was set on the upper part of a 200 mL measuring cylinder. Next, the sparkling alcoholic beverage was poured from the funnel into the measuring cylinder over 10 seconds.

  With respect to the sparkling alcoholic beverage in the measuring cylinder, the height of foam immediately after pouring (elapsed time: 0 minutes) and the height of foam every 1 minute thereafter are sequentially measured until 7 minutes elapse, and the measurement is started. Obtained as foam volume. Further, the time from when the pouring was completed to when the foam disappeared and the liquid surface became visible was measured and obtained as the foam retention time.

  FIG. 3 shows the results of measuring the foaming amount (mL) for 13 kinds of sparkling alcoholic beverages. FIG. 4 shows the results of measuring the foam retention time (seconds) for 13 types of sparkling alcoholic beverages. In FIGS. 3 and 4, “no addition” indicates the result for the sparkling alcoholic beverage to which the pea protein hydrolyzate was not added.

  As shown in FIG. 3 and FIG. 4, the foaming properties of the sparkling alcoholic beverage (“unwashed”) to which the degraded pea protein obtained by the enzymatic decomposition of the unwashed pea protein was determined by adding the degraded pea protein. This was significantly improved compared to that of the non-sparkling beverage (“no additive”).

  On the other hand, the foaming characteristics of the sparkling alcoholic beverage (“20 ° C.”) to which the pea protein hydrolyzate obtained through the washing treatment at 20 ° C. is added are the foaming beverages to which the pea protein hydrolyzate is not added (“20 ° C.”). "No addition").

  On the other hand, the foaming properties of sparkling alcoholic beverages (“60 ° C.”, “70 ° C.”, “80 ° C.”, and “90 ° C.”) to which a pea protein hydrolyzate obtained through a washing treatment at more than 20 ° C. is added are as follows: Foam characteristics equivalent to or better than those of the sparkling alcoholic beverage to which the pea protein hydrolyzate obtained without the washing treatment was added ("unwashed") were shown. That is, the pea protein hydrolyzate obtained through the washing treatment at a temperature higher than 20 ° C. maintained the effect of improving the foam properties of the sparkling beverage.

  In addition, in combination with the above-described evaluation results of the purine content, the pea protein hydrolyzate obtained through the cleaning treatment at a temperature higher than 60 ° C. has an effect of improving the foaming properties of the sparkling beverage, and is subjected to the cleaning treatment. While maintaining the same or higher than that of the obtained pea protein hydrolyzate, the purine body content was extremely remarkably reduced as compared with that of the pea protein hydrolyzate obtained without the washing treatment.

[Molecular weight distribution]
The pea protein hydrolyzate obtained without the washing treatment, the pea protein hydrolyzate obtained through the above “70 ° C./30 min” cleaning treatment, and the above “70 ° C./30 min × 2” cleaning treatment The molecular weight distribution of each of the pea protein degradation products obtained through the above was measured by high performance liquid chromatography (HPLC) using a gel filtration carrier.

  The following seven markers were used as molecular weight markers: BSA (molecular weight 66338), Ovalbumin (molecular weight 45000), β-Lactoglobulin (molecular weight 35000), Myoglobin (molecular weight 17000), Cytochrome C (molecular weight 12000) Aprotinin (molecular weight) 6511), Vitamin B12 (molecular weight 1355).

  HPLC measurement conditions were as follows: Column: Superdex75 10 / 300GL, Eluent: 0.05 M Na-Pi (pH 6.4) containing 0.15 M NaCl, Temp .: room temperature, Flow Rate: 0.5 ml / min. , Detection: UV214 nm, Injection: 100 μl, Sample: 0.1 mg / ml.

  FIG. 5A shows a chromatogram obtained in the measurement of the molecular weight marker. FIG. 5B shows a chromatogram obtained in the measurement of the pea protein degradation product obtained without going through the washing treatment. FIG. 5C shows a chromatogram obtained in the measurement of the pea protein degradation product obtained through the washing treatment at “70 ° C./30 minutes”. FIG. 5D shows a chromatogram obtained in the measurement of the pea protein degradation product obtained after the washing treatment at “70 ° C./30 minutes × 2”.

  As shown in FIG. 5B to FIG. 5D, no change was observed in the molecular weight distribution of the pea protein degradation product due to the execution of the washing treatment and the number of times of the washing treatment. 5A to 5D, the pea protein hydrolyzate contained 80% by weight or more of the component eluted in a time corresponding to a molecular weight of 1,000 to 50,000. In addition, the content of the component eluted in the pea protein degradation product in a time corresponding to a molecular weight of 1,000 to 17,000 was 50% by weight or more.

  In the above example of “70 ° C./30 minutes” in Example 1, a pea protein degradation product was obtained in the same manner except that the supernatant of the pea protein suspension was not removed. That is, first, powdery pea protein was suspended in water in a container to prepare a pea protein suspension at 70 ° C. Next, 30 minutes after the preparation of the pea protein suspension, the pea protein suspension was centrifuged to precipitate the pea protein at the bottom of the container.

  Thereafter, without removing the supernatant of the pea protein suspension, 1 part by weight of the proteolytic enzyme and 100 parts by weight of the pea protein were added to the above-mentioned container to prepare a reaction solution. Further, this reaction solution was stirred at 55 ° C. for 3 hours to perform enzymatic degradation of pea protein. Thereafter, in the same manner as in Example 1 described above, deactivation of proteolytic enzymes, activated carbon treatment, diatomaceous earth filtration, and spray drying were performed to obtain a powdery pea protein hydrolyzate.

  Then, for the pea protein hydrolyzate thus obtained, the purine content was measured in the same manner as in Example 1 described above.

  FIGS. 6 and 7 show the results of evaluating the purine content of pea protein hydrolyzate as in FIGS. 1 and 2 described above. 6 and 7, “unwashed” indicates the result of “unwashed” in FIGS. 1 and 2, and “supernatant removal” indicates “70 ° C./30 min” in FIGS. 1 and 2. “No supernatant removal” indicates the result of the pea protein degradation product obtained without removing the supernatant of the pea protein suspension as described above.

  As shown in FIG. 6 and FIG. 7, the purine content of the pea protein hydrolyzate obtained without removing the supernatant was lower than that of the pea protein hydrolyzate obtained through the washing treatment for removing the supernatant. It was big. That is, it was confirmed that removal of the supernatant in the washing treatment was one of the important requirements in order to reduce the purine content of the pea protein and the pea protein hydrolyzate.

[Washing process]
The pea protein was subjected to a washing treatment in the same manner as in the examples of “20 ° C./30 minutes” and “70 ° C./30 minutes” in Example 1 described above. That is, first, powdery pea protein was suspended in water in a container to prepare a pea protein suspension at 20 ° C. or 70 ° C. Next, 30 minutes after the preparation of the pea protein suspension, the pea protein suspension was centrifuged to precipitate pea protein at the bottom of the container.

  Then, the supernatant of the pea protein suspension and the precipitate were respectively recovered. Note that this precipitate corresponded to the pea protein after the washing treatment in Examples 1 and 2 described above.

[Evaluation of Purine Content]
For each of the supernatant and the precipitate of the pea protein suspension collected as described above, the purine content was measured in the same manner as in Example 1 described above. That is, with respect to the supernatant of the pea protein suspension, the purine content in the supernatant was measured using the supernatant as it was as a sample. On the other hand, with respect to the precipitate of the pea protein suspension, the precipitate was first placed in a container, and the weight of the precipitate was measured. Next, water was added to the precipitate until the weight became the same as the sum of the weight of the pea protein before the washing treatment and the weight of the water used in the washing treatment. Furthermore, the obtained composition was stirred using a propeller mixer, and then water was further added until the weight became 10 times (10-fold dilution). Then, the purine body content of the obtained composition was measured as the purine body content of the precipitate.

  FIG. 8 shows the results of evaluating the purine content of each of the supernatant and the precipitate of the pea protein suspension as in FIG. 1 described above. Here, the purine content of the “precipitate” shown in FIG. 8 corresponds to the purine content of the pea protein after the washing treatment. The purine content of the “supernatant” indicates the amount of purine eluted from pea protein in the washing treatment.

  In this regard, as shown in FIG. 8, the purine content in the supernatant was significantly higher than that in the precipitate. That is, in the washing treatment, it was confirmed that purines were effectively eluted from the pea protein into the supernatant.

  This result indicates that, in order to reduce the purine content of pea proteins and pea protein degradation products, removal of the supernatant in the washing treatment is one of the important requirements, which was also confirmed in Example 2 described above. It was to support.

Reference example

  The effect of improving the foam properties of the sparkling beverage was compared between a pea protein that was not subjected to the washing treatment and a pea protein degradation product obtained by enzymatic degradation of the pea protein that was not subjected to the washing treatment.

  In a 100 mL beaker, 50 mL of water and 2.5 mL of 99.5% ethanol (special grade reagent) were mixed, and the mixture was stirred with a stirrer for 1 minute. Next, to this solution was added 0.5 g (about 1 wt%) of pea protein or 0.5 g (about 1 wt%) of a decomposition product of pea, and the mixture was stirred with a stirrer for 3 minutes.

  Thereafter, the stirrer was stopped, and the solution was gently transferred to a colorimetric tube having a volume of 100 mL, stoppered, and allowed to stand for 1 minute. Further, the colorimetric tube was shaken up and down 50 times by hand, and then allowed to stand for 10 seconds. Thereafter, the total amount of the solution including bubbles in the colorimetric tube and the liquid amount excluding the bubbles were measured. Then, the amount obtained by subtracting the liquid amount from the total amount of the solution was obtained as the foaming amount.

  As a result, the foaming amount of the solution to which the pea protein was added was 23.7 mL, whereas the foaming amount of the solution to which the pea protein decomposition product was added was 60.0 mL. That is, the effect of improving the foam properties of the sparkling beverage was greater for the pea protein hydrolyzate obtained by enzymatically decomposing the pea protein than for the pea protein.

Claims (18)

The pea protein has the following (a) and (b):
(A) preparing a pea protein suspension by suspending powdered pea protein in an aqueous solvent; and (b) removing at least a part of the supernatant of the pea protein suspension;
Performing a cleaning process including
Enzymatic degradation of the pea protein subjected to the washing treatment to obtain a pea protein degradation product,
Including
Compared with a pea protein hydrolyzate obtained by enzymatically decomposing pea protein that has not been subjected to the washing treatment, a pea protein hydrolyzate having a reduced purine content is produced. Production method. The sum of the adenine content, guanine content, hypoxanthine content, and xanthine content is 80% or less of that of the pea protein hydrolyzate obtained by enzymatically decomposing the pea protein not subjected to the washing treatment. The method for producing a pea protein degradation product according to claim 1, wherein the pea protein degradation product is produced. The pea protein hydrolyzate having a total of adenine content, guanine content, hypoxanthine content, and xanthine content of 0.65% by weight or less is produced. A method for producing a pea protein degradation product. The method for producing a degraded pea protein according to any one of claims 1 to 3, wherein, in the step (a), the pea protein suspension having a temperature higher than 0 ° C is prepared. The pea protein has the following (a) and (b):
(A) preparing a pea protein suspension by suspending powdered pea protein in an aqueous solvent; and (b) removing at least a part of the supernatant of the pea protein suspension;
Including performing a washing process including
A method for producing pea protein, comprising producing pea protein having a reduced purine content as compared with pea protein that has not been subjected to the washing treatment. The pea protein having a total content of adenine content, guanine content, hypoxanthine content, and xanthine content of 80% or less of that of the unprocessed pea protein is produced. A method for producing pea protein according to claim 5. The pea protein according to claim 5 or 6, wherein the pea protein has a total of adenine content, guanine content, hypoxanthine content, and xanthine content of 0.65% by weight or less. Manufacturing method. The method for producing pea protein according to any one of claims 5 to 7, wherein in the step (a), the pea protein suspension having a temperature higher than 0 ° C is prepared. The purine content derived from the pea protein degradation product is reduced by using the pea protein degradation product produced by the method according to any one of claims 1 to 4. Producing a beverage reduced in comparison to a beverage produced using a pea protein hydrolyzate obtained by enzymatically decomposing pea protein that has not been subjected to the washing treatment in the method of Method. The beverage is a sparkling beverage,
The method for producing a beverage according to claim 9, wherein the effervescent beverage having reduced purine content and improved foam properties is produced. Preparing a raw material liquid using plant raw materials,
Producing the beverage using the raw material liquid,
Including
For 100 parts by weight of the raw material liquid, 0.0002 to 10 parts by weight of the pea protein decomposition product is added,
The method for producing a beverage according to claim 9 or 10, wherein: The use of the pea protein produced by the method according to any one of claims 5 to 8, whereby the purine content derived from the pea protein is reduced by the method according to any one of claims 5 to 8. A method for producing a beverage, comprising producing a beverage reduced in quantity compared to a beverage produced using pea protein that has not been subjected to a washing treatment. The beverage is a sparkling beverage,
The method for producing a beverage according to claim 12, wherein the effervescent beverage having reduced purine content and improved foam properties is produced. Preparing a raw material liquid using plant raw materials,
Producing the beverage using the raw material liquid,
Including
With respect to 100 parts by weight of the raw material liquid, 0.0002 to 10 parts by weight of the pea protein is added,
The method for producing a beverage according to claim 12 or 13, wherein A method for reducing the total purine content of pea protein hydrolyzate,
The pea protein has the following (a) and (b):
(A) preparing a pea protein suspension by suspending pea protein in an aqueous solvent; and (b) removing at least a part of the supernatant of the pea protein suspension;
Performing a cleaning process including
Enzymatic degradation of the pea protein subjected to the washing treatment to obtain a pea protein degradation product,
By reducing the purine content of the pea protein hydrolyzate as compared to a pea protein hydrolyzate obtained by enzymatically decomposing the pea protein that has not been subjected to the washing treatment. . A method for reducing the purine content of pea protein,
The pea protein has the following (a) and (b):
(A) preparing a pea protein suspension by suspending pea protein in an aqueous solvent; and (b) removing at least a part of the supernatant of the pea protein suspension;
Performing a washing treatment comprising: reducing the purine content of the pea protein as compared to a pea protein that has not been subjected to the washing treatment. A method for reducing the purine content of a beverage,
A method for producing the beverage using the pea protein hydrolyzate produced by the method according to any one of claims 1 to 4, thereby reducing the purine content of the beverage to the pea not subjected to the washing treatment. A method comprising reducing the amount of a beverage produced using a pea protein hydrolyzate obtained by enzymatically decomposing a protein. A method for reducing the purine content of a beverage,
The beverage is produced using the pea protein produced by the method according to any one of claims 5 to 8, thereby reducing the purine content of the beverage and the pea protein that has not been subjected to the washing treatment. A method characterized in that it is reduced compared to beverages produced using it.

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