JP7412627B1 - Packaged beverages containing soybean ingredients - Google Patents

Abstract

[Problem] To provide a packaged soybean component-containing beverage that has a good texture even when heat sterilized despite containing a high concentration of tannins. [Solution] (a) The soy protein content in the beverage is 0.1 to 2.5 g/100 g, the soy protein content is greater than the milk protein content, and (b) the tannin content relative to the soy protein content The soybean component-containing beverage has a ratio of 5 to 120% by mass, and (c) a soybean-derived water-insoluble dietary fiber content of 0.03 to 1.5g/100g. [Selection diagram] None

Description

The present invention relates to a soybean ingredient-containing beverage.

In recent years, the market for soybean-containing beverages such as soymilk beverages has expanded significantly due to increased health consciousness. Among these, soybean-containing beverages flavored with coffee, black tea, matcha, cocoa powder, etc. are often sold as cafe menu items such as soy lattes and soy teas because they mask the unique flavor and taste of soybeans and are highly palatable. ing.

However, these soybean ingredient-containing beverages flavored with coffee, black tea, matcha, cocoa powder, etc., tend to aggregate due to the reaction between soybean protein and tannins derived from these flavoring ingredients. This aggregation is considered to be a polyphenol-protein complex (Patent Document 1) due to the binding of polyphenol and vegetable protein. The presence of aggregates caused by the reaction between soy protein and tannins may result in an unpleasant texture, a heavy mouthfeel, or a feeling of stickiness in the throat when drunk. Therefore, a protein-containing beverage flavored with coffee, black tea, cocoa powder, etc., which exhibits a uniform appearance without agglomeration, has been reported by incorporating cellulose and reducing the loss tangent tan δ (Patent Document 2). .

Japanese Patent Application Publication No. 2002-68991 Japanese Patent Application Publication No. 2018-174721

For example, there is a recent trend toward favoring soy lattes that have both a strong coffee flavor and a strong milk flavor. However, if an attempt is made to produce a soybean component-containing beverage containing more coffee or the like, a large amount of coffee-derived tannins will be included in the beverage, which will likely cause aggregation with soybean protein. Additionally, changes in the texture of beverages due to this aggregation reaction are likely to become apparent when the beverage is heat sterilized, and are particularly likely to become apparent when the heat sterilized beverage is refrigerated and consumed at temperatures below 10°C. I found out.

An object of the present invention is to provide a heat-sterilized soybean component-containing beverage that has a good texture despite being a soybean beverage containing a high concentration of tannins.

means to solve problems

The inventors of the present invention have conducted extensive studies on the above-mentioned objectives, and have found that by containing a specific amount of water-insoluble dietary fiber derived from soybeans, a packaged soybean-containing beverage containing a large amount of tannin and having a good texture can be obtained. This discovery led to the completion of the present invention.

The present invention includes the following.
[1] Below (a) to (c);
(a) The soy protein content in the beverage is 0.1 to 2.5 g/100 g,
Soy protein content is higher than milk protein content,
(b) Contains tannins, and the ratio of the tannin content to the soybean protein content is within the range of 5 to 120% by mass, and (c) The content of water-insoluble dietary fiber derived from soybeans is 0.03 to 1. .5g/100g,
Beverages containing soybean ingredients packed in containers that meet the requirements.
[2] The soybean component-containing beverage according to [1], wherein the tannin content in the beverage is 0.01 to 0.30 g/100 g.
[3] The soybean ingredient-containing beverage according to [1] or [2], wherein the soybean-derived water-insoluble dietary fiber contains at least one selected from the group consisting of soybean flour, soybean flour, and okara powder.
[4] The soybean component-containing beverage according to any one of [1] to [3], wherein the tannin is derived from at least one species selected from the group consisting of coffee, tea, and cacao.
[5] The soybean component-containing beverage according to any one of [1] to [4], wherein the soybean-derived solid content is less than 4.0% by mass.
[6] The soybean ingredient-containing beverage according to any one of [1] to [5], further containing crystalline cellulose.
[7] The soybean component-containing beverage according to any one of [1] to [6], which contains a total of 1.0 to 10% by mass of one or more selected from sucrose, fructose, and glucose.

According to the present invention, it is possible to provide a packaged soybean component-containing beverage that is flavored with coffee, tea, cocoa powder, etc., has high palatability, and has a good texture.

(Beverages containing soybean ingredients)
The soybean component-containing beverage of the present invention is a liquid composition that contains at least crushed cotyledon parts of soybean seeds dispersed in water, and refers to a beverage that uses soybeans as a raw material. Refers to beverages containing soybeans and soybean beverages. Here, "soy milk-containing beverage" refers to a beverage that uses soy milk as an ingredient, and includes soy milk, which is specified in the Japanese Agricultural Standards for soy milk (Ministry of Agriculture, Forestry and Fisheries Notification No. 1679, July 17, 2012). It refers to prepared soy milk, soy milk drinks, soft drinks containing these, fruit juice drinks, coffee drinks, black tea drinks, etc. Soy milk is a milky beverage obtained by eluting protein and other components from soybeans (excluding powdered and defatted ones) with hot water and removing fiber, as specified in the Japanese Agricultural Standards. (soybean milk liquid) with a soybean solid content of 8% or more. Prepared soymilk is a milky beverage (prepared soymilk) made by adding soybean milk, soybean oil, other vegetable oils and fats, sugars, and seasonings equivalent to salt (prepared soybean milk), and has a soybean solid content of 6% or more, or is defatted. Protein and other components are eluted from processed soybeans (including those to which soybeans have been added) using hot water, etc., and fibers are removed, resulting in seasonings such as soybean oil and other vegetable oils and fats, sugars, and salt. A milky beverage (prepared defatted soybean milk) containing 6% or more of soybean solids. A soy milk drink is a milky drink whose main ingredient is prepared soy milk liquid or prepared defatted soy milk liquid and powdered soy protein is added thereto (prepared powdered soybean milk liquid), and the soybean solid content is 4% or more. Alternatively, prepared soybean milk, prepared defatted soybean milk, or powdered soybean milk may be combined with fruit juice (including fruit puree and a mixture of fruit juice and fruit puree), vegetable juice, or milk. Or milky beverages containing flavor ingredients such as dairy products and shellfish powder (in the case where the solid content of the flavor ingredients is less than the solid content of soybeans and fruit juice is added, the raw material of fruit juice) (Limited to beverages with a soybean solid content of less than 10%, milk solids content of less than 3% in the case of milk or dairy products added, and not lactic acid bacteria drinks) 4% or more (2% or more if the weight ratio of the raw material for fruit juice is 5% or more but less than 10%). When the soybean component-containing beverage of the present invention is a soymilk-containing beverage, among the above, it may be a coffee beverage, a tea beverage, a soft drink, a fruit juice-containing beverage, etc. containing soymilk or prepared soymilk as a raw material. preferable. The form of soymilk or prepared soymilk used as a raw material is not particularly limited, and liquid, powder, cream, etc. can be used. In addition, "soybean beverage" refers to a beverage that uses soybeans containing fiber as an ingredient, such as soybeans ground by adding water or soybean flour; Examples include coffee drinks, tea drinks, soft drinks, and fruit juice drinks containing soybeans.

The soybean component-containing beverage of the present invention contains (a) soybean protein, (b) tannin, and (c) soybean-derived water-insoluble dietary fiber. Each component will be explained in detail below.

(a) Soybean protein The beverage of the present invention contains soybean-derived protein. Here, the term "protein" as used herein refers to a polymer compound made by linking amino acids in a chain (a compound in which 50 or more amino acids are linked). There are countless types of proteins, with different types depending on the combination and sequence of amino acids that make up the protein. The beverage of the present invention contains "soybean protein" as a main protein component. Soy protein differs greatly in structure and molecular weight from milk protein derived from animal milk such as cow, goat, and sheep. Since the effects of the present invention can be significantly enjoyed, when the beverage of the present invention contains milk protein, it is preferably in a smaller amount than soy protein (soy protein content > milk protein content), and 0.1 g/ Preferably the milk protein content is less than 100g, more preferably the beverage does not contain milk protein. A beverage that does not contain milk protein refers to a beverage that does not contain food ingredients derived from animal milk (e.g., milk, whole milk powder, skim milk powder, condensed milk, milk fat, fresh cream, condensed milk, yogurt, cheese, etc.) .

The soybean protein content in the soybean ingredient-containing beverage of the present invention is 0.1g/100g or more. In view of the remarkableness of the desired effect, the soy protein content is preferably 0.2 g/100 g or more, more preferably 0.3 g/100 g or more, and even more preferably 0.4 g/100 g or more. preferable. The upper limit of the soy protein content in the beverage is 2.5 g/100 g or less, preferably 2.0 g/100 g or less, more preferably 1.5 g/100 g or less, and 1.0 g/100 g or less. It is more preferable that The protein content in beverages can be calculated by calculating from the blending ratio or using a known method (Kjeldahl method) (Reference 1: Edited by Japan Food Research Institute, "Analysis of the 5th Edition Japanese Food Standard Composition Table Written by Analytical Practitioners") It can be quantified using "Manual Explanation", Chuohoki Publishing, July 1, 2001). The soy protein content in a beverage refers to the content of soybean-derived protein in the protein content in the beverage. Moreover, the milk protein content refers to the content of protein derived from animal milk among the protein content in the beverage.

(b) Tannin The beverage of the present invention contains tannin. Here, "tannin" in this specification is a colorless, relatively high-molecular polyphenol that is contained in the roots, branches, leaves, skins, fruits, etc. of plants, and that binds with proteins to form sparingly soluble salts. A general term for ingredients. In the present invention, tannins are primarily introduced into the beverage from the food ingredients that flavor the soy-containing beverage. Food raw materials from which tannins are derived are not particularly limited, and include, for example, coffee, tea, cacao, wine, fruit, and the like. Among them, coffee, tea, and cacao are preferably used. Here, "coffee" in this specification refers to seeds (coffee beans) collected from the fruit of the Rubiaceae family (Rubiaceae), genus Coffea, and refers to roasted coffee beans roasted for beverage use. As the coffee, an extract of roasted coffee beans or a finely ground product of roasted coffee beans can be used. As used herein, "tea" refers to tea leaves obtained from Camellia sinensis L., which belongs to the Camellia family, Camellia genus. As the tea leaves, one or more types of green tea, which is unfermented tea, oolong tea, which is semi-fermented tea, and black tea, which is fermented tea, can be used in the form of tea leaf extract or finely ground tea leaves. In particular, black tea extract and finely ground green tea leaves (matcha, etc.) are preferably used because of the remarkable effects of the present invention. In addition, "cacao" in this specification refers to cacao seeds (cocoa beans) that are the fruit of an evergreen tree belonging to the Malvaceae family, and refers to cacao beans that have been heat-treated for drinking. As cacao, in addition to cacao bean extract and finely ground products, processed cacao products such as cacao mass and cocoa powder can also be used.

The beverage of the present invention contains tannins at a concentration that reacts with soybean protein and affects texture. Specifically, the ratio of tannin content to soybean protein content is 5 to 120% by mass (that is, when the soybean protein content is 100 parts by mass, the tannin content is 5 to 120 parts by mass). be). This ratio is preferably in the range of 10 to 100% by weight, more preferably 15 to 90% by weight, even more preferably 20 to 80% by weight. When the lower limit of the ratio is lower than 5% by mass, the amount of tannin is small, so that polyphenol-protein complexes that affect texture are unlikely to be formed and the problems of the present invention are difficult to perceive. Therefore, there is no need to apply the present invention to such drinks. The present invention provides a soybean component-containing beverage that has a good texture while having a ratio of tannin content to soybean protein content that would normally result in the formation of a polyphenol-protein complex. . On the other hand, if the upper limit of the ratio is higher than the above range, the binding of the polyphenol and protein aggregates becomes too strong, and the texture improving effect of the present invention by water-insoluble dietary fiber, which will be described later, is not sufficiently achieved. Sometimes it doesn't perform well. Here, "tannin content" in this specification refers to a value determined by the Folin-Denis method using a tannic acid solution as a standard solution, and is also referred to as "tannic acid" or "calculated as tannic acid". They may be written together (Reference 1).

The tannin content in the beverage of the present invention is not particularly limited, but is usually from 0.01 to 0.30 g/100 g, preferably from 0.03 to 0.25 g/100 g, calculated as tannic acid. The amount is preferably 0.05 to 0.20 g/100 g, more preferably 0.06 to 0.20 g/100 g, particularly preferably 0.10 to 0.20 g/100 g.

(c) Water-insoluble dietary fiber The beverage of the present invention contains water-insoluble dietary fiber derived from soybeans. "Water-insoluble dietary fiber" as used herein refers to a fiber material that is insoluble in water, and the content of water-insoluble dietary fiber is the insoluble dietary fiber content measured by the Prosky modified method (enzyme-gravimetric method). (Reference 1).

Generally, it is known that beverages containing water-insoluble dietary fiber have a grainy feel due to the dietary fiber, making them difficult to drink. , the texture of beverages containing soy protein and tannins can be improved. The effect of "improving food texture" as used herein refers to at least one of the following: the effect of reducing the bad texture (grainy feeling) perceived when drinking, and the effect of reducing the feeling of stickiness in the throat after drinking. Refers to more than a species. The mechanism by which soybean-derived water-insoluble dietary fiber improves texture is unknown, but soybean-derived water-insoluble dietary fiber suppresses the formation of aggregates (polyphenol-protein complexes) between tannin and soy protein. It can be assumed that this is due to the weakening of the bond between tannins and soybean protein aggregates.

The beverage of the present invention may use food raw materials containing water-insoluble dietary fiber derived from soybeans as is, or may use purified products (including crudely purified products) of water-insoluble dietary fibers separated from the food raw materials. You may. Food raw materials containing water-insoluble dietary fiber derived from soybeans include at least one selected from the group consisting of soybean flour, soybean flour, and okara powder.

When the content of soybean-derived water-insoluble dietary fiber in the beverage of the present invention is 0.03 g/100 g or more, the desired effect of the present invention, which is the texture improving effect, is significantly exhibited. Preferably it is 0.06 g/100 g or more, more preferably 0.08 g/100 g or more, still more preferably 0.09 g/100 g or more, particularly preferably 0.1 g/100 g or more. There is no particular upper limit to the content of water-insoluble dietary fiber derived from soybeans in the beverage, but even if a large amount is added, the initial effect remains high, so it is usually 1.5 g/100 g or less, preferably 1.0 g/100 g. Below, it is more preferably 0.9g/100g or less, still more preferably 0.8g/100g or less. Of the water-insoluble dietary fiber content in the beverage, the portion derived from soybeans is defined as the soybean-derived water-insoluble dietary fiber content.

Water-insoluble components in beverages are closely related to the texture of the beverage, such as texture on the tongue and sensation of adhesion to the throat. The median diameter of the water-insoluble components in the beverage of the present invention is preferably 80 μm or less, more preferably 70 μm or less, and even more preferably 60 μm or less. The lower limit of the median diameter of the water-insoluble component is not particularly limited, but is preferably, for example, 5 μm or more, and 10 μm or more. Here, in this specification, the "median diameter of the water-insoluble component" refers to the 50% particle diameter (D50) of the volume-based particle size distribution measured by a laser diffraction/scattering method.

Further, in the beverage of the present invention, the proportion of water-insoluble components having a particle size of 100 μm or less is preferably 90% or more on a volume basis based on the total amount of water-insoluble components in the beverage. That is, the cumulative 90% particle diameter (D90) is preferably 100 μm or less, more preferably 95 μm or less. The cumulative 90% particle diameter (D90) of the volume-based particle size distribution can also be determined from the particle size distribution measured by a laser diffraction/scattering method.

The water-insoluble components in the beverage can be adjusted by adjusting the degree of fineness of the raw materials and their blending amount. For example, when the water-insoluble component is water-insoluble dietary fiber derived from soybeans, its particle size and particle size distribution can be determined by dry grinding using a grinder such as a jet mill, cutter mill, or hammer mill, or wet grinding using a high-pressure homogenizer. It can be adjusted by grinding.

(Solid content derived from soybeans)
From the viewpoint of significantly enjoying the effects of the present invention, the soybean-derived solid content in the soybean component-containing beverage of the present invention is preferably less than 4.0% by mass, more preferably less than 3.0% by mass, and less than 2.0% by mass. is even more preferable. The soybean-derived solid content can be determined by calculation based on the raw materials used for manufacturing the soybean component-containing beverage. That is, it can be determined by calculating the solid content of soybean-derived raw materials in the raw materials. In the present invention, "solid content" means components excluding water.

(Other ingredients)
The beverage of the present invention preferably contains crystalline cellulose. By using crystalline cellulose, the texture improving effect of the soybean-derived water-insoluble dietary fiber of the present invention can be enhanced synergistically or additively. Here, "cellulose" as used herein is a general term for polysaccharides having a structure in which D-glucopyranose is linked through β-1,4 bonds. "Crystalline cellulose" includes crystalline cellulose obtained by partially depolymerizing and refining α-cellulose obtained as pulp from fibrous plants with acid, and crystalline cellulose whose surface is coated with a water-soluble polymer. Refers to cellulose composites or mixtures thereof. The crystalline cellulose content in the beverage is preferably 0.001 to 0.100g/100g, more preferably 0.002 to 0.050g/100g.

The soybean component-containing beverage of the present invention has a lower soybean protein content than regular soymilk, but when combined with soybean-derived water-insoluble dietary fiber and vegetable oil, it imparts a milk-like texture and flavor. and can enhance soybean flavor. Therefore, a beverage containing vegetable oil is an example of a preferred embodiment of the present invention. Vegetable oils and fats are not particularly limited as long as they are edible oils, but examples include corn oil, soybean oil, rapeseed oil (canola oil), rice bran oil, safflower oil (safflower oil), palm oil, palm kernel oil, coconut oil, Examples include cottonseed oil and sunflower oil. One type of vegetable oil or fat may be used, or a plurality of types may be used in combination. From the viewpoint of being able to obtain a preferable milk-like texture, the content of vegetable oil in the beverage is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, and 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass. It is more preferably 3 to 2.0% by weight, particularly preferably 0.5 to 1.5% by weight. The content of vegetable oils and fats referred to here refers to the amount of vegetable oils and fats added to beverages separately from soybean ingredients (soy milk and crushed soybean products mentioned above, and soybean-derived food materials containing water-insoluble dietary fiber). amount, and does not include the amount of fats and oils brought in from the soybean ingredients mentioned above.

Furthermore, the beverage of the present invention preferably contains a sweet component from the viewpoint of palatability. Here, the sweet component is a component having sweet taste, and refers to sugars, sugar alcohols, and sweeteners. Specifically, sweet sugars such as sugar, sucrose, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, and lactose, and sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol. , sucralose, aspartame, acesulfame potassium, neotame, and stevia extract. Among these, one or more selected from the group consisting of sucrose, fructose, and glucose is preferably used. Sucrose, fructose, and glucose not only provide the natural and refreshing sweetness required for beverages containing soybean ingredients, but also suppress the formation of aggregates (polyphenol-protein complexes) between tannins and soybean proteins, or It contributes to weakening the bond between tannins and soybean protein aggregates, and can synergistically or additively enhance the texture-improving effect of the soybean-derived water-insoluble dietary fiber of the present invention. The beverage of the present invention preferably contains a total of 1.0 to 10% by mass of one or more selected from sucrose, fructose, and glucose.

The pH of the beverage of the present invention is preferably 5.5 to 7.5, more preferably 6.0 to 7.0. In an acidic region where the pH is less than 5.5, the effects of the present invention may not be significantly enjoyed. The pH of the beverage can be adjusted as appropriate using a known pH adjuster.

In addition to the above-mentioned components, the soybean component-containing beverage of the present invention may include ingredients that are generally added to soybean component-containing beverages, such as emulsifiers, as long as they do not deviate from the intended purpose of the present invention. Stabilizers, antioxidants, fragrances, etc. can be added as appropriate.

(Packaged beverages)
Since the effects of the present invention can be significantly enjoyed, the beverage of the present invention is a heat-sterilized beverage. Heat-sterilized beverages are typically in the form of sealed containers. Similar to general packaged beverages, the containers include the usual forms such as molded containers whose main component is polyethylene terephthalate (so-called PET bottles), metal cans, paper containers composited with metal foil or plastic film, and bottles. can do.

The conditions for heat sterilization are not particularly limited, but if a heat-resistant container (metal can, glass, etc.) is used, retort sterilization (110 to 140°C, 1 to several minutes) can be performed. In addition, when using a non-heat resistant container (PET bottle, paper container, etc.) as a container, for example, the prepared liquid is sterilized in advance at a high temperature for a short period of time (UHT sterilization: 110 to 150℃, 1 to after several tens of seconds) and cooled to a certain temperature, it can be filled into its non-heat resistant container.

Hereinafter, the details of the present invention will be specifically explained with reference to experimental examples, but the present invention is not limited thereto. Further, in this specification, unless otherwise specified, numerical ranges are described as including the end points thereof.

<Measurement of protein content>
For each of the food ingredients containing protein, the protein content was determined using the Kjeldahl method as a nitrogen/protein conversion factor of 6.38 according to the method described in Reference 1 above, and the blending ratio of these food ingredients was determined. The protein content in the sample beverage was calculated based on the following.

<Measurement of tannin content>
Tannin content was determined by the Folin-Denis method described in reference 1 above. That is, a certain amount (S (g)) of a soybean ingredient-containing drink serving as a sample was taken, diluted to a certain amount (V (ml)) with ion-exchanged water, and filtered with filter paper. The obtained filtrate was appropriately diluted and 5 ml was taken out. 5 ml of Folin's reagent and 5 ml of 10% sodium carbonate solution were added, reacted (color developed) at room temperature for 1 hour, and filtered with a filter (0.45 μm). The absorbance of the filtrate at 700 nm was measured. Note that tannic acid solutions adjusted to various concentrations were used as standards. The tannin (as tannic acid) content was calculated using the following formula. :
Tannin (g/100g) = A x V/5 x B x 10-6 x 100/S
A: Tannic acid concentration (μg/assay)
B: Dilution ratio S: Sample collection amount (g)
V: Sample constant volume (ml).

<Measurement of water-insoluble dietary fiber content>
For each food material containing water-insoluble dietary fiber derived from soybeans, the content of insoluble dietary fiber was determined using the Prosky enzyme-gravimetric method according to the method described in Reference 1 above. The soybean-derived water-insoluble dietary fiber content in the sample beverage was calculated based on the blending ratio.

<Measurement of pH>
100 ml of the sample solution was measured into a 300 ml beaker, the temperature was adjusted to 20° C., and the pH was measured using a pH meter (HORIBA pH meter F21, manufactured by Horiba, Ltd.).

Experimental Example 1 Preparation of milk-flavored coffee drink (1)
As milk components, milk (milk protein content 3.3% by mass) and soymilk (Marusan Ai Co., Ltd.'s "Daily Delicious Unadjusted Soymilk", soybean protein content 4.2% by mass) were used. In addition, for cellulose, a crystalline cellulose composite (manufactured by Asahi Kasei Chemicals Co., Ltd., trade name Ceolus (registered trademark) RC-591, composition: crystalline cellulose/CMC-Na = 89.0/11.0 parts by mass, volume average Particle size: 7.9 μm) was used. After adding pure water to the milk components (soy milk and milk) in the amounts shown in Table 1, the crystalline cellulose composite was added and dispersed for 10 minutes at 500 rpm using a propeller type stirrer (Three-One Motor). After that, the remaining raw materials were added and the pH was adjusted to 7.0 with sodium hydrogen carbonate. The liquid was treated with a high-pressure homogenizer (pressure 20 MPa), then sterilized for 10 seconds at 140°C using a UHT sterilizer, and 500 ml each was transferred to PET. The mixture was filled into containers (pH 6.8 in both cases). After storing the product at 5° C. for one week, a panel of five experts conducted a sensory evaluation to determine whether the product had an unpleasant texture. In addition, for a soybean-containing beverage that uses only soymilk as the milk component (sample 1-4), the UHT unsterilized liquid is filled into a PET container (sample 1-4 unsterilized beverage) and cooled to 20°C and 5°C. Sensory evaluation was performed.

Table 2 shows the contents of various components after sterilization and the sensory evaluation results. Among milk-flavored coffee beverages with approximately the same protein content, the beverages containing soy protein (1-2 to 1-4) have a lower concentration when consumed than the beverages containing only milk protein (1-1). It was rated as having an unpleasant texture (roughness) and feeling like it sticks to the throat after drinking. Regarding the unpasteurized beverage of Sample 1-4, 0 panelists perceived an unpleasant texture when evaluated at 20°C, and 1 panelist perceived an unpleasant texture when evaluated at 5°C. This suggests that beverages containing a large amount of soy protein, especially heat-sterilized beverages, that are consumed at temperatures below refrigeration (10° C.) tend to have an unpleasant texture.

Experimental Example 2 Preparation of milk flavored coffee drink (2)
Heat-sterilized beverages were prepared and evaluated in the same manner as in Experiment 1 using the formulation shown in Table 3, except that the amount of coffee powder in Samples 1-4 was changed (pH was 6.8 in all cases). Table 4 shows the results. When tannins were present in excess of a certain amount relative to the soybean protein content, an unpleasant texture was significantly perceived. Furthermore, when the appearance of the samples after storage was visually observed, sedimentation of aggregates was confirmed in the samples (2-1 to 2-3) for which more than half of the panels perceived an unpleasant texture. On the other hand, when the ratio of tannin content to soybean protein content was less than 5% by mass, no unpleasant texture was felt, and no aggregates were observed in appearance.

Experimental Example 3 Texture improving effect of soybean-derived water-insoluble dietary fiber (1)
As a food ingredient derived from soybeans, soy milk (manufactured by Fukuren Co., Ltd., "Fukuren (registered trademark) 100% domestic soybean unadjusted soy milk", soy protein content 4.3% by mass, water-insoluble dietary fiber content 0 mass) %, soybean solid content 9% by mass) and okara powder (Byakko Foods, soybean protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle diameter 70 μm). Moreover, the same crystalline cellulose composite as in Experimental Example 1 was used as the cellulose. According to the recipe shown in Table 5, raw materials other than soy milk were mixed in advance to prepare a premix. The premix, soy milk, and flavor were added to pure water heated to 70°C and stirred at 500 rpm with a propeller type stirrer (three-one motor), and after stirring for 5 minutes, further using a high-pressure homogenizer. Homogeneous treatment was carried out (primary pressure 15 MPa, secondary pressure 5 MPa). The mixture was sterilized at 140° C. for 60 seconds using a UHT sterilizer, and 500 ml of each was filled into PET containers to produce a soybean component-containing beverage (all pHs were 6.8). After storing the obtained soybean component-containing beverage in a PET bottle at 5° C. for one week, a sensory evaluation was performed by nine expert panels. The panel presented the control and other beverages in pairs, and evaluated which of the paired beverages they felt had a more unpleasant texture.

Table 5 shows the contents of various components, and Table 6 shows the sensory evaluation results. Beverages containing water-insoluble dietary fiber derived from soybeans had improved texture compared to the control. If the content of water-insoluble dietary fiber derived from soybeans is too high, roughness etc. due to the dietary fiber will be perceived, so the upper limit of the content of water-insoluble dietary fiber derived from soybeans should be approximately 1.5% by mass. There was found.

Experimental Example 4 Texture improving effect of soybean-derived water-insoluble dietary fiber (2)
A soybean component-containing beverage was produced in the same manner as in Experimental Example 3, except that the soybean-derived food material containing water-insoluble dietary fiber in Experimental Example 3 was changed to the formulation shown in Table 7, and a sensory evaluation was performed. The soybean-derived food ingredients used are as follows:
(1) Okara powder (Byakko Foods): Soy protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle diameter 70 μm
(2) Okara powder (Ako Kasei): Soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle diameter 270 μm
(3) Finely ground okara powder 60 (Ako Kasei): Soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle diameter 60 μm
(4) Wheat-like okara powder (Materis): Soybean protein content 22.2% by mass, water-insoluble dietary fiber content 53.7% by mass, volume average particle size 30 μm
(5) Soy flour (Yutech): Soy protein content 42.7% by mass, water-insoluble dietary fiber content 10.1% by mass, volume average particle diameter 60 μm
(6) Soybean protein (Nengen Kenkosha, soybean protein content 90.5% by mass, water-insoluble dietary fiber content 0% by mass).

Table 7 shows the contents of various components, and Table 8 shows the sensory evaluation results. Even when the soybean raw material containing water-insoluble dietary fiber was changed, the texture of the beverage containing a certain amount of water-insoluble dietary fiber was improved compared to the control.

Experimental Example 5 Texture improving effect of soybean-derived water-insoluble dietary fiber (3)
Black tea flavor was prepared in the same manner as in Experimental Example 3, except that the coffee powder in Experimental Example 3 was replaced with black tea extract powder (Instant Black Tea (James Finlay Kenya Limited); tannin content: 5% by mass) and the formulation shown in Table 9 was used. A soybean ingredient-containing beverage was produced and a sensory evaluation was conducted comparing it with a control beverage. Table 10 shows the results. Even when the tannins were derived from black tea, the texture could be improved by including a certain amount of water-insoluble dietary fiber derived from soybeans.

Experimental Example 6 Texture improving effect of soybean-derived water-insoluble dietary fiber (4)
The same crystalline cellulose composite as in Experimental Example 1 was used as the cellulose to produce a coffee-flavored soybean ingredient-containing beverage. According to the recipe shown in Table 11, raw materials other than soy milk and coffee extract were mixed in advance to prepare a premix. The premix, soy milk, coffee extract, and flavor were added to pure water heated to 70°C and stirred at 500 rpm with a propeller stirrer (three-one motor), stirred for 5 minutes, and further stirred with a high-pressure homogenizer. Homogenization treatment was performed using 150 ml of the homogenized solution was put into 250 ml bottles and sterilized in an autoclave (121° C., 3 minutes). After the sterilization treatment, the mixture was cooled under running water for 20 minutes to obtain a soybean component-containing beverage. As in Experimental Example 1, a panel of nine experts evaluated whether or not the food had an unpleasant texture. The results are shown in Table 11. By containing a certain amount of water-insoluble dietary fiber derived from soybeans, the unpleasant texture could be improved.

Experimental Example 7 Texture improving effect of soybean-derived water-insoluble dietary fiber (5)
A cocoa-flavored soybean component-containing beverage was obtained in the same manner as in Experimental Example 6 using cocoa powder as the source of tannin and according to the formulation in Table 12, and was subjected to sensory evaluation. In the case of cocoa-flavored beverages as well, the unpleasant texture could be improved by containing a certain amount of water-insoluble dietary fiber derived from soybeans.

Experimental Example 8 Texture improving effect of soybean-derived water-insoluble dietary fiber (5)
A matcha-flavored soybean component-containing beverage was obtained in the same manner as in Experimental Example 6 according to the formulation shown in Table 13, using matcha powder as the source of tannin, and was subjected to sensory evaluation. In the case of matcha flavored beverages as well, the unpleasant texture could be improved by containing a certain amount of water-insoluble dietary fiber derived from soybeans.

Claims (5)

The following (a) to (c);
(a) The soy protein content in the beverage is 0.1 to 2.5 g/100 g,
Soy protein content is higher than milk protein content,
(b) Contains tannins, the tannin content in the beverage is 0.01 to 0.30 g/100 g, and the ratio of the tannin content to the soy protein content is within the range of 5 to 120% by mass. , and (c) water-insoluble dietary fiber content containing one or more selected from the group consisting of soybean flour, soybean flour, and okara powder, and derived from one or more selected from the group consisting of soybean flour, soybean flour, and okara powder. is 0.03 to 1.5g/100g,
Beverages containing soybean ingredients packed in containers that meet the requirements. The soybean component-containing beverage according to claim 1, wherein the tannin is derived from at least one selected from the group consisting of coffee, tea, and cacao. The soybean component-containing beverage according to claim 1, wherein the soybean-derived solid content is less than 4.0% by mass. The soybean ingredient-containing beverage according to claim 1, further comprising crystalline cellulose. The soybean component-containing beverage according to claim 1, which contains a total of 1.0 to 10% by mass of one or more selected from sucrose, fructose, and glucose.