JP7390137B2 - Method for improving palatability of beverages and beverages containing whey protein - Google Patents

Description

The present invention relates to a beverage and a method for improving palatability of a beverage containing whey protein.

In recent years, the protein market has been revitalized in response to the food trend of ``low carbohydrates and high protein,'' and the development of food and beverages containing milk protein is progressing. Among milk proteins, whey protein is stable under heat and acidity, making it suitable for use in acidic beverages.It also has high nutritional value, so it is expected to be used as thirst-quenching beverages such as sports drinks. ing.

However, when whey protein is added to a beverage, an astringent taste derived from whey protein is felt, and palatability and thirst quenching properties tend to decrease. Among these, deterioration of aftertaste due to astringent taste is a major problem in developing thirst-quenching drinks.

Patent Document 1 discloses a flavor improving agent containing glycerin as an active ingredient in foods and drinks, and discloses a technique for masking off-tastes such as sourness and bitterness with glycerin.
Further, Patent Document 2 discloses a technique of heating food and drink products in the presence of starch decomposing sugars in order to suppress the astringent taste derived from whey protein.

JP2016-214212A Japanese Patent Application Publication No. 2005-24529

However, Patent Documents 1 and 2 do not focus on the combination of whey protein and glycerol. As a result of new studies from the perspective of suppressing astringent taste, the present inventor found that by adding a predetermined amount of glycerol to a beverage containing whey protein, it was possible to suppress astringent taste while achieving good thirst quenching properties. For the first time, I discovered what I could achieve.

According to the invention,
Contains whey protein and glycerol,
A beverage having a glycerol concentration of 0.02 to 0.16% by mass is provided.

Further, according to the present invention, there is provided a method for improving palatability of a beverage containing whey protein, comprising:
A method for improving the palatability of a beverage containing whey protein is provided, which includes a step of mixing whey protein and glycerol and adjusting the glycerol concentration to be 0.02 to 0.16% by mass.

According to the present invention, it is possible to provide a beverage that exhibits thirst quenching properties while suppressing astringent taste.

<Beverage>
The beverage of this embodiment contains whey protein and glycerol, and the glycerol concentration is 0.02 to 0.16% by mass. This provides thirst quenching properties while suppressing astringent taste.

Hereinafter, details of the beverage of this embodiment will be explained.

[Glycerol]
Glycerol is a trihydric alcohol of 1,2,3-propanetriol and is also called glycerin.
Glycerol is included in emulsifiers, emulsified flavors, and the like, and is widely used, but the beverage of this embodiment contains glycerol at a higher concentration than conventional drinks containing emulsified flavors. Here, if only the concentration of glycerol in the drink is increased, the sweetness and fatty odor specific to glycerol will be felt more easily, but by combining a predetermined amount of glycerol and whey protein, the specific It is possible to effectively suppress the astringent taste derived from whey protein while suppressing sweetness and fatty odor.
The glycerol concentration is 0.02 to 0.16% by weight, preferably 0.03 to 0.15% by weight, and more preferably 0.05 to 0.12% by weight.
By setting the above-mentioned glycerol concentration to the above-mentioned lower limit or more, it is possible to improve the aftertaste while suppressing the astringent taste. On the other hand, by controlling the glycerol concentration to the above upper limit value or less, the thirst quenching properties can be improved, the aftertaste can be improved, and the balance of the entire beverage can be improved.

Glycerol concentration can be measured using, for example, commercially available food and analytical reagent kits.

[Whey protein]
Whey protein is a mixture of globular proteins isolated from whey, which is obtained as a by-product of cheese, butter, and casein manufacturing processes, for example.
Moreover, the beverage of this embodiment may use whey protein that has been concentrated and purified by ultrafiltration, chromatography, or the like. Specifically, whey proteins such as WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate) can be mentioned.

In this embodiment, the content of whey protein is preferably 0.5 to 2.0% by mass, more preferably 0.7 to 1.5% by mass, based on the entire beverage.
By setting the content of whey protein to the above lower limit or more, it is possible to suppress the astringent taste while achieving high nutritional value as a protein-containing beverage.
On the other hand, by controlling the content of whey protein to be less than or equal to the above upper limit value, astringent taste can be suppressed while maintaining thirst quenching properties. Moreover, it is possible to prevent the viscosity from increasing too much and maintain the ease of drinking as a thirst quenching beverage.

In the beverage of this embodiment, the mass (g) ratio of glycerol to whey protein (g) is preferably 0.01 to 0.3, more preferably 0.02 to 0.2, and even more preferably is 0.02 to 0.15.
By setting the mass ratio of glycerol to whey protein to the above-mentioned lower limit or more, it is possible to achieve high nutritional value as a protein-containing beverage while suppressing astringent taste.
On the other hand, by setting the mass ratio of glycerol to whey protein to be less than or equal to the above upper limit, astringent taste can be suppressed while maintaining thirst quenching properties. Moreover, it is possible to prevent the viscosity from increasing too much and maintain the ease of drinking as a thirst quenching beverage.

The beverage of this embodiment may contain the following components as long as the effects of the present invention can be obtained.

[Glycerin fatty acid ester]
The beverage of this embodiment may further contain glycerin fatty acid ester. By using the above-mentioned glycerol and glycerin fatty acid ester together, it is possible to further improve the balance between suppression of astringent taste and thirst quenching properties.
Specific examples of the glycerin fatty acid ester include diglycerin fatty acid ester, triglycerin fatty acid ester, and polyglycerin fatty acid ester.
Further, the number of carbon atoms in the fatty acid of the glycerin fatty acid ester is preferably 12 or more, more preferably 14 or more, and even more preferably 16 or more.
The HLB of the glycerin fatty acid ester is preferably 5 or less, more preferably 4 or less, on the other hand, it is preferably 0 or more, more preferably 1 or more, and even more preferably 2 or more.

The mass ratio of glycerin fatty acid ester to glycerol is preferably 0.05 to 0.5, more preferably 0.07 to 0.4, and even more preferably 0.1 to 0.4.
By setting the mass ratio of glycerin fatty acid ester to glycerol within the above numerical range, good aftertaste and thirst quenching properties can be maintained while suppressing astringent taste, and the overall balance of the beverage can be improved.

[Other ingredients]
The beverage of this embodiment may contain various components other than those mentioned above, as long as the effects of the present invention can be obtained. For example, it may contain the above-mentioned acidulant, salt, sweetener, flavor, polysaccharide thickener, pH adjuster, fruit juice, various nutritional components, coloring agent, diluent, antioxidant, etc.

Examples of the sour agent include one or more selected from citric acid, lactic acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, phosphoric acid, fumaric acid, or salts thereof. Among these, it is preferable to contain citric acid, phosphoric acid and/or a salt thereof from the viewpoint of achieving a good balance between good fruit flavor and good aftertaste.

The above-mentioned common salt refers to edible salt whose main component is sodium chloride. Common salt may be sodium chloride itself, such as refined salt, or may be sea salt, rock salt, natural salt, mountain salt, or the like. These may be used alone or in combination of two or more.
The content of salt is preferably 0.005% by mass or more, more preferably 0.01% by mass or more from the viewpoint of improving thirst quenching properties, while maintaining thirst quenching properties and improving astringency. From the viewpoint of suppressing taste, the content is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, and still more preferably 0.05% by mass or less.
Salt concentration (mass %) can be analyzed by Mohr's method.

The above sweeteners include sugar (sucrose), fructose, isomerized sugar such as high fructose corn syrup and high fructose corn syrup, sugars such as glucose, granulated sugar, lactose, and maltose, xylitol, and D-sorbitol. low-intensity sweeteners; high-intensity sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. Only one type of sweetener may be used, or two or more types may be used in combination.

As the above-mentioned fragrance, any natural fragrance or synthetic fragrance can be used. For example, fruit flavours, botanical flavours, or mixtures thereof. Examples of "fruit" in the fruit flavor include citrus fruits such as lemon, orange, tangerine, grapefruit, shikwasa, yuzu, and lime, kiwi, strawberry, peach, grape, apple, pineapple, mango, melon, and banana. . These fragrances may be used alone or in combination of two or more.
These flavorings may be in the form of powdered flavorings, water-soluble flavorings, emulsified flavorings, oil-soluble flavorings, etc.; however, from the viewpoint of maintaining the appearance of the beverage, they must be water-soluble flavorings or emulsified flavorings. is suitable.

The thickening polysaccharide described above is used from the viewpoint of adjusting viscosity and adding flavor. Thickening polysaccharides include, for example, gelatin, pectin, carrageenan, galactomannan, soybean polysaccharide, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind cum, gum arabic, tara gum and alginates. etc. Only one type of thickening polysaccharide may be used, or two or more types may be used in combination.

[Physical properties of beverage]
The absorbance of the beverage of this embodiment at a wavelength of 660 nm is not particularly limited, but is preferably less than 1, for example.
The beverage of this embodiment may have a high degree of transparency depending on the intended use, from the viewpoint of maintaining an appearance that is drinkable like water, but is not limited to this. Even if the absorbance of the beverage of this embodiment at a wavelength of 660 nm is about 2, it is possible to maintain good thirst quenching properties during drinking.

Note that the absorbance at a wavelength of 660 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

The acidity of the beverage of this embodiment is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.4% by mass in terms of the equivalent amount of citric acid (citric acid acidity). be.
By setting the citric acid acidity below the above upper limit, a good aftertaste can be obtained while suppressing astringency, while by setting it above the above lower limit, thirst quenching properties can be improved and a good fruit flavor can be obtained. , can achieve a good balance of aftertaste.

The method for measuring citric acid acidity is not particularly limited, but can be carried out, for example, according to the following procedure. Accurately measure 5 to 15 g of the sample into a 200 ml Erlenmeyer flask, dilute it appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate with 0.1 M sodium hydroxide in a 25 ml burette while shaking. , the point where the red color persists for 30 seconds is the end point. When using a hydrogen ion concentration meter, titrate in the same manner while stirring with a magnetic stirrer, and the end point is when the pH reaches 8.1.

The Brix value (sugar content) of the beverage of this embodiment is preferably 1 to 10°, more preferably 2 to 8°, and even more preferably 3 to 5°.
By setting the Brix value to the above lower limit value or more, a moderate sweetness can be obtained, and astringent taste can be suppressed while maintaining a good aftertaste. On the other hand, by setting the Brix value to the above upper limit value or less, a good balance between sourness and sweetness can be achieved, and thirst quenching properties can be easily obtained.
The Brix value can be appropriately controlled by adjusting the content of sugars and sweeteners contained in the beverage.

The pH of the beverage of this embodiment at 20°C is preferably 2.8 to 4.6, more preferably 3.2 to 4.0, and preferably 3.3 to 3.8. More preferred. Thereby, it is possible to maintain thirst quenching properties and maintain good aftertaste.
Note that the pH can be measured using a commercially available pH meter. The pH can be adjusted, for example, by changing the amount of specific acid or using a pH adjuster.

[Manufacturing method, container, etc.]
The beverage of this embodiment can be obtained by uniformly mixing the above-mentioned components in water according to a standard method.
The beverage of this embodiment may be a packaged beverage that is heat sterilized and packed in a container. Examples of the container include sealed containers made of single materials such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel, or composite materials or laminated materials thereof. Further, the type of container is not particularly limited, and examples thereof include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, and an aluminum pouch.
Further, the container is preferably a PET bottle from the viewpoint of being able to observe the beverage from the outside and confirm the contents, as well as from the viewpoints of ease of handling, distribution, portability, etc.

The beverage of the present invention is preferably a beverage that can be drunk as is without dilution, and has so-called drinkability, such as being able to be gulped or gulped down at once. The capacity is not particularly limited, but from the viewpoints of thirst quenching properties, ease of drinking, portability, storage stability, etc., it is preferably 100 mL to 2000 mL, more preferably 150 mL to 1500 mL, and even more preferably 200 mL to 1000 mL.

Moreover, the beverage of the present invention is suitable as a soft drink, a sports drink, a fruit juice drink, and a functional drink.

<Method for improving palatability of beverages containing whey protein>
The method for improving palatability of a beverage containing whey protein according to the present embodiment includes:
It includes a step of mixing whey protein and glycerol and adjusting the glycerol concentration to be 0.02 to 0.16% by mass.
This provides thirst quenching properties while suppressing astringent taste. In addition, the aftertaste becomes good, and when fruit flavor is included, a good fruit flavor can be effectively obtained.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above may also be adopted.
Below, examples of reference forms will be added.
1. Contains whey protein and glycerol,
A beverage having a glycerol concentration of 0.02 to 0.16% by mass.
2. 1. The mass ratio of the glycerol to the whey protein is 0.01 to 0.3. Beverages listed in.
3. 1. The content of the whey protein is 0.5 to 2.0% by mass based on the entire beverage. or 2. Beverages listed in.
4. Further containing glycerin fatty acid ester, 1. to 3. Beverage listed in any one of the above.
5. 4. The mass ratio of the glycerin fatty acid ester to the glycerol is 0.05 to 0.5. Beverages listed in.
6. 1. Citric acid acidity is 0.1 to 0.5% by mass. to 5. Beverage listed in any one of the above.
7. Brix value is 1 to 10°, 1. to 6. Beverage listed in any one of the above.
8. pH (20°C) is 2.8 to 4.6, 1. to 7. Beverage listed in any one of the above.
9. Filled in a container, 1. to 8. Beverage listed in any one of the above.
10. A method for improving palatability of a beverage containing whey protein, the method comprising:
A method for improving the palatability of a beverage containing whey protein, comprising the step of mixing whey protein and glycerol so that the glycerol concentration is 0.02 to 0.16% by mass.

EXAMPLES The present invention will be explained below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

The following evaluations and measurements were performed on the beverages obtained in the Examples and Comparative Examples.

<Evaluation>
・Sensory evaluation: Five experienced technicians tasted each of the beverages in the examples and comparative examples, and evaluated the strength of astringency, good aftertaste, good fruit flavor, and gulpability. , "Comprehensive evaluation (as a sports drink)" was evaluated on the following 5-level scale based on the 3-point evaluation of the control product (Comparative Example 1), and the average value was taken.

Evaluation: “Strength of astringent taste”
5 points: Stronger astringent taste than the control product.
4 points: Compared to the control product, the astringent taste is slightly stronger.
3 points: Compared to the control product, the astringent taste is felt to be the same.
2 points: Compared to the control product, the astringent taste is slightly weaker.
1 point: Astringent taste is weak compared to the control product.

Evaluation: "Good aftertaste", "Good fruit flavor", "Drinkable"
5 points: Good compared to the control product.
4 points: Slightly better than the control product.
3 points: Not much different compared to the control product.
2 points: Slightly worse than the control product.
1 point: Poor compared to the control product.

Evaluation “Overall evaluation (as a sports drink)”
5 points: Compared to the control product, the flavor balance is good and the flavor is good.
4 points: Compared to the control product, the flavor balance is slightly better and the flavor is good.
3 points: The flavor balance is the same as that of the control product.
2 points: Compared to the control product, the flavor balance is slightly poor and the flavor is not good.
1 point: Compared to the control product, the flavor balance is poor and the flavor is not good.

<Measurement>
- Absorbance at a wavelength of 660 nm: The absorbance of each beverage at a wavelength of 660 nm was measured using a spectrophotometer. Note that the absorbance measurement was performed using a quartz cell under a temperature condition of 20°C.

- Brix value: Brix value was measured using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was 20°C.

- Whey protein amount (ppm): Analysis was performed using an ELISA kit (Allergen Eye ELISA II Milk Indicator Protein: β-lactoglobulin, manufactured by Primaham Co., Ltd.).

[Experiment 1] Verification of the effect of glycerol <Example 1, Comparative Examples 1 and 2>
Add sugar, WPI895 (whey protein, manufactured by Fonterra), 85% phosphoric acid, anhydrous citric acid, trisodium citrate, salt, acesulfame potassium, sucralose, and kiwi flavor together with pure water to the concentrations shown in Table 1. The mixture was mixed to prepare a liquid mixture.
At this time, an 85% glycerol preparation was further added to the concentration shown in Table 1.
Thereafter, the mixture was instantaneously sterilized at 95° C., and then filled into a 500 ml PET bottle (heat-resistant PET 500 ml manufactured by Yoshino Kogyo Co., Ltd.) as a hot pack to obtain a packaged beverage.
The sodium ion concentration, Brix value (20° C.), pH, citric acid acidity, sodium concentration, whey protein mass, and absorbance of the obtained beverage were as shown in Table 1.
The above evaluations and measurements were performed on each of the obtained beverages, and the results are shown in Table 1.

[Experiment 2-1] Verification of the effect of using glycerol and glycerin fatty acid ester in combination <Examples 2 to 4, Comparative Example 3>
A liquid mixture was prepared in the same manner as in Example 1 above.
At this time, emulsified fragrances (5% by mass of diglycerin monomyristic acid ester, 64% by mass of glycerol, 1% by mass of flavor base, and 30% by mass of others) were further blended to the concentrations shown in Table 2. In addition, others contained in the emulsified fragrance are lecithin, organic acid, and water.
Thereafter, a packaged beverage was obtained in the same manner as in Example 1, and the same evaluation and measurements were performed. The results are shown in Table 2.

[Experiment 2-2] Verification of the effect of using glycerol and glycerin fatty acid ester in combination <Examples 5 to 10, Comparative Example 4>
A liquid mixture was prepared in the same manner as in Example 1 above.
At this time, further emulsifier A (25% by mass of diglycerol monomyristate, 75% by mass of others) or emulsifier B (10.5% by mass of diglycerol monomyristate, 30% by mass of glycerol, 59.5% by mass of others) ) were blended to have the concentrations shown in Table 3. In addition, others contained in emulsifiers A and B are lecithin, organic acid, and water.
Thereafter, a packaged beverage was obtained in the same manner as in Example 1, and the same evaluation and measurements were performed. The results are shown in Table 3.

[Experiment 3] Verification of the effects of different whey proteins <Examples 11 and 12>
A container was prepared in the same manner as in Example 1 above, except that WPC (whey protein, Bayolan P80 h+k) was used instead of WPI895 (whey protein, manufactured by Bayerische Milchindustrie (BMI) eG) in Example 1 above. A packed beverage was obtained and subjected to the same evaluation and measurements. The results are shown in Table 4.

Claims (8)

Contains whey protein , glycerol , and glycerin fatty acid ester ,
A beverage wherein the glycerol concentration is 0.02 to 0.16% by mass, and the mass ratio of the glycerol to the whey protein is 0.01 to 0.3 . The beverage according to claim 1 , wherein the content of the whey protein is 0.5 to 2.0% by mass based on the entire beverage. The beverage according to claim 1 or 2 , wherein the mass ratio of the glycerin fatty acid ester to the glycerol is 0.05 to 0.5. The beverage according to any one of claims 1 to 3 , wherein the citric acid acidity is 0.1 to 0.5% by mass. The beverage according to any one of claims 1 to 4 , having a Brix value of 1 to 10°. The beverage according to any one of claims 1 to 5 , which has a pH (20°C) of 2.8 to 4.6. The beverage according to any one of claims 1 to 6 , which is filled in a container. A method for improving palatability of a beverage containing whey protein, the method comprising:
Whey protein , glycerol , and glycerin fatty acid ester are mixed, the glycerol concentration is 0.02 to 0.16% by mass, and the mass ratio of the glycerol to the whey protein is 0.01 to 0.3. A method for improving the palatability of a beverage containing whey protein, the method comprising the step of preparing a beverage containing whey protein.