JP7446503B1 - Food and beverages containing nut-derived ingredients and their manufacturing method - Google Patents
Food and beverages containing nut-derived ingredients and their manufacturing method Download PDFInfo
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- JP7446503B1 JP7446503B1 JP2023062400A JP2023062400A JP7446503B1 JP 7446503 B1 JP7446503 B1 JP 7446503B1 JP 2023062400 A JP2023062400 A JP 2023062400A JP 2023062400 A JP2023062400 A JP 2023062400A JP 7446503 B1 JP7446503 B1 JP 7446503B1
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- nuts
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- fats
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- 229940029339 inulin Drugs 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
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- 235000020124 milk-based beverage Nutrition 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000002540 palm oil Substances 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
【課題】乳化剤・安定剤等の食品添加物を使用しないか、使用したとしても少量で、それぞれの飲食品に応じて求められる物性を示す、ナッツ由来成分を含有する飲食品を提供すること。【解決手段】ナッツ類に由来するタンパク質、及び油脂を合計１．８～７．５質量％含み、ナッツ類に由来するタンパク質１質量部に対し、油脂を１．５～６．０質量部含む、液状飲食品（ただし、アーモンドに粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品を除く）。【選択図】なし[Problem] To provide a food/beverage product containing nut-derived ingredients that does not use food additives such as emulsifiers and stabilizers, or if used in small amounts, exhibits physical properties required for each food/beverage product. [Solution] Contains a total of 1.8 to 7.5% by mass of protein derived from nuts and fats and oils, and contains 1.5 to 6.0 parts by mass of fats and oils for 1 part by mass of protein derived from nuts. , liquid foods and beverages (excluding liquid foods and beverages made by grinding and extracting almonds to remove insoluble solids). [Selection diagram] None
Description
本発明は、ナッツ由来成分を含有する飲食品及びその製法に関する。 TECHNICAL FIELD The present invention relates to foods and drinks containing nut-derived ingredients and a method for producing the same.
ナッツ類は、コクのある味わいと香ばしい香りから人気のある食品材料である。またナッツ類には一価不飽和脂肪酸、多価不飽和脂肪酸等の良質な脂質が含まれているため健康面からも注目されている。そのため、アーモンド等のナッツ類を使用した様々な飲食品について研究がされている（非特許文献１）。 Nuts are popular food ingredients because of their rich taste and aroma. Nuts are also attracting attention from a health perspective because they contain high-quality fats such as monounsaturated fatty acids and polyunsaturated fatty acids. Therefore, research has been conducted on various foods and drinks using nuts such as almonds (Non-Patent Document 1).
一方、従来、ナッツ類を使用したものに限らず、タンパク質や油脂等を含む食材を原料とする飲食品の製造には、通常、当該食材由来成分の凝集・沈殿を抑えるための乳化剤、安定化剤等の食品添加物が使用されているが、食品添加物の使用量低減を望む消費者の声を受けて乳化剤、安定化剤等の使用量を低減させた飲食品の開発も進められている（特許文献１～５）。しかし、ナッツ類を使用した飲食品について、乳化剤、安定化剤等の使用量を低減しつつ、それぞれの飲食品に応じた物性を示す飲食品を製造することは容易ではない。カゼイン等の乳タンパク質と異なり、植物性タンパク質は乳化安定性が劣るためであり、特にナッツ類に由来するタンパク質を含む飲食品について高品質なゲル化組成物、乳化組成物を得ることが非常に困難であった。 On the other hand, conventionally, in the production of food and drink products made from foodstuffs containing proteins, fats and oils, and not just those using nuts, emulsifiers and stabilizers are usually used to suppress the aggregation and precipitation of components derived from the foodstuffs. However, in response to the voice of consumers who wish to reduce the amount of food additives used, the development of food and drink products that use fewer emulsifiers, stabilizers, etc. is underway. (Patent Documents 1 to 5). However, it is not easy to manufacture foods and drinks using nuts that exhibit physical properties suitable for each food and drink while reducing the amount of emulsifiers, stabilizers, and the like used. This is because, unlike milk proteins such as casein, vegetable proteins have poor emulsion stability, making it extremely difficult to obtain high-quality gelled and emulsified compositions, especially for foods and drinks containing proteins derived from nuts. It was difficult.
本発明は、乳化剤・安定剤等の食品添加物を使用しないか、使用したとしても少量で、それぞれの飲食品に応じて求められる物性を示す、ナッツ由来成分を含有する飲食品を提供することを課題とする。 The present invention provides foods and drinks containing nut-derived ingredients that do not use food additives such as emulsifiers and stabilizers, or even if they do use them, only in small amounts, and exhibit the physical properties required for each food and drink. The task is to
かかる状況の下、本発明者らは、ナッツ類を用いて多種多様な製法にて飲食品を作製し、その物性を確認するという試行錯誤を何度も繰り返した結果、飲料及び食品のそれぞれについて、ナッツ類に由来するタンパク質、油脂等の組成が特定の要件を満たす飲食品により、当該課題を解決し得ることを見出した。本発明者らは、かかる飲食品を得るために好適な製造工程、具体的にはナッツ類に由来するタンパク質の乳化、ゲル化に適した工程の条件等についてさらに鋭意研究をつづけた結果、本発明を完成するに至った。従って、本発明は以下の項を提供する：
項１．以下の項１－１又は項１－２に記載の飲食品：
項１－１．ナッツ類に由来するタンパク質、油脂、及び水を含む液状飲食物であって、当
該液状飲食物は、ナッツ類に由来するタンパク質、及び油脂を合計１．８～７．５質量％含み、ナッツ類に由来するタンパク質１質量部に対し、油脂を１．５～６．０質量部含む、液状飲食品。
項１－２．項１－１に記載の液状飲食品（ただし、アーモンドに粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品を除く）。
Under these circumstances, the inventors of the present invention produced food and drink products using nuts using a wide variety of manufacturing methods, and as a result of repeated trial and error to confirm their physical properties, It has been found that this problem can be solved by food and drink products whose compositions of proteins, oils and fats derived from nuts meet specific requirements. The present inventors have continued to conduct further research into manufacturing processes suitable for obtaining such food and drink products, specifically process conditions suitable for emulsification and gelation of proteins derived from nuts, and as a result, the present inventors have developed the present invention. The invention was completed. Accordingly, the present invention provides the following items:
Item 1. Food and beverages described in Section 1-1 or Section 1-2 below:
Section 1-1. A liquid food or drink containing protein derived from nuts, oil or fat, and water, the liquid food or drink containing a total of 1.8 to 7.5% by mass of protein and oil or fat derived from nuts, A liquid food/beverage product containing 1.5 to 6.0 parts by mass of fats and oils per 1 part by mass of protein derived from.
Section 1-2. Liquid food/beverage products according to item 1-1 (excluding liquid food/beverage products made by grinding and extracting almonds to remove insoluble solids).
項２．ナッツ類に由来するタンパク質及び油脂を合計４．０～９５．０質量％含む食品である、飲食品。 Item 2. Foods and drinks containing a total of 4.0 to 95.0% by mass of proteins and fats and oils derived from nuts.
項３．ナッツ類に由来するタンパク質１質量部に対し、油脂を０．０１～１０．０質量部含む、項２に記載の飲食品。 Item 3. Item 2. The food or drink according to item 2, which contains 0.01 to 10.0 parts by mass of fats and oils per 1 part by mass of protein derived from nuts.
項４．ナッツ類がアーモンドである、項１～３のいずれか一項に記載の飲食品。 Item 4. The food or drink according to any one of Items 1 to 3, wherein the nuts are almonds.
項５．アーモンドが焙煎アーモンドである、項４に記載の飲食品。 Item 5. Item 4. The food or beverage according to Item 4, wherein the almond is a roasted almond.
項６．ナッツ類に由来するタンパク質及び油脂を合計１．８～７．５質量％含む飲食品の製造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、４℃以上、８０℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を１２０℃～１５０℃で流動させる工程
を含む、方法。
Item 6. A method for producing a food or drink containing a total of 1.8 to 7.5% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 4°C or more and less than 80°C,
A method comprising the step of fluidizing a mixture containing protein derived from nuts, oil and fat, and water at 120°C to 150°C.
項７．飲食品が飲料である、項６に記載の方法。 Section 7. The method according to item 6, wherein the food or drink is a beverage.
項８．ナッツ類に由来するタンパク質及び油脂を合計４．０～１５．０質量％含む飲食品の製造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、８０℃以上、１００℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を８０℃以上、１２０℃未満で加熱する工程
を含む、方法。
Section 8. A method for producing a food or drink containing a total of 4.0 to 15.0% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 80°C or higher and lower than 100°C,
A method comprising the step of heating a mixture containing protein derived from nuts, oil and fat, and water at a temperature of 80°C or higher and lower than 120°C.
項９．飲食品が冷菓である、項８に記載の方法。 Item 9. The method according to item 8, wherein the food or drink is a frozen dessert.
項１０．ナッツ類に由来するタンパク質及び油脂を合計７．０～９５．０質量％含む飲食品の製造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、０℃以上、８０℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を８０℃以上で静置する工程を含む、方法。
Item 10. A method for producing a food or drink product containing a total of 7.0 to 95.0% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 0°C or more and less than 80°C,
A method comprising the step of allowing a mixture containing protein derived from nuts, oil and fat, and water to stand at 80°C or higher.
項１１．飲食品がゲル状食品である、項１０に記載の方法。 Item 11. Item 11. The method according to Item 10, wherein the food or drink is a gel-like food.
項１２．ナッツ類がアーモンドである、項６～１１のいずれか一項に記載の方法。 Item 12. 12. The method according to any one of items 6 to 11, wherein the nuts are almonds.
項１３．アーモンドが焙煎アーモンドである、項１２に記載の方法。 Item 13. 13. The method according to item 12, wherein the almonds are roasted almonds.
本発明によれば、乳化剤・安定剤等の食品添加物を使用しないか、使用したとしても少量で、飲食品の種類に応じて求められる物性を示す、ナッツ由来成分を含有する飲食品を提供することができる。 According to the present invention, food and drink products containing nut-derived ingredients that do not use food additives such as emulsifiers and stabilizers, or even if they are used in small amounts, exhibit physical properties required depending on the type of food or drink. can do.
飲食品
本発明は、ナッツ類に由来するタンパク質及び油脂を含む飲食品を提供する。本発明において、ナッツ類には、アーモンド、ピーナッツ、マカダミアナッツ、クルミ、ヘーゼルナッツ、カシューナッツ等が含まれ、特にアーモンドが好ましい。ナッツ類は皮付きのものであっても皮なしのものであってもよいが、皮なしのものがより好ましい。また、本発明において、アーモンドとしては、焙煎していないアーモンド及び焙煎アーモンドの両方が挙げられるが、焙煎アーモンドが好ましい。
Food and Drinks The present invention provides food and drinks containing proteins and fats and oils derived from nuts. In the present invention, nuts include almonds, peanuts, macadamia nuts, walnuts, hazelnuts, cashew nuts, etc., and almonds are particularly preferred. Nuts may be with or without skin, but nuts without skin are more preferred. Furthermore, in the present invention, examples of almonds include both unroasted almonds and roasted almonds, but roasted almonds are preferred.
本発明における飲食品には、飲料及び食品が含まれる。また、本発明にかかる飲食品は、液状飲食品及び非液状飲食品と分類することができる。本発明において液状飲食品とは、食に供されるときの温度、圧力において、液体状である飲食品を示す。同様に、本発明において非液状飲食品とは、食に供されるときの温度、圧力において、非液体状である飲食品を示す。 The food and drink products in the present invention include beverages and foods. Moreover, the food and drink products according to the present invention can be classified into liquid food and drink products and non-liquid food and drink products. In the present invention, a liquid food/beverage product refers to a food/beverage product that is in a liquid state at the temperature and pressure at which it is served. Similarly, in the present invention, a non-liquid food or drink refers to a food or drink that is non-liquid at the temperature and pressure at which it is served.
また、本発明における飲食品は、水分を含んでいてもよい。本発明にかかる飲食品の水分含有量は限定されないが、例えば、１質量％～９７質量％のものが挙げられる。本発明にかかる飲食品としては、水分含有量が比較的多いものが好ましい。従って、本発明における飲食品は、水分含有量が３０質量％以上であることが好ましい。 Moreover, the food/beverage products of the present invention may contain water. The water content of the food/beverage products according to the present invention is not limited, but may be, for example, from 1% by mass to 97% by mass. The food and drink according to the present invention preferably has a relatively high water content. Therefore, it is preferable that the food/beverage product of the present invention has a moisture content of 30% by mass or more.
液状飲食品としては、ナッツ飲料（ナッツミルク（アーモンドミルク等）等）；炭酸飲料、オレンジ、レモン、ブドウ、リンゴ等の天然果汁を含有する飲料；トマト、ニンジン等の野菜汁を含有する飲料、乳飲料、豆類飲料（豆乳等）、穀物飲料（オーツミルク等）、乳酸菌飲料、コーヒー飲料、紅茶飲料、スポーツ飲料、清涼飲料；ビール類、チューハイ等のアルコール飲料；ビールテイスト飲料などのノンアルコール飲料の飲料；ポタージュ、ビスク、かぼちゃスープ、クラムチャウダー、クリームスープ等のスープ等が挙げられ、ナッツ飲料（ナッツミルク等）が好ましい。本発明において非液状飲食品には、以外の飲食品が広く含まれ得るが、例えば、冷菓、焼き菓子、等が挙げられる。本明細書において、冷菓としては、アイスクリーム類、豆乳アイスクリーム、フローズンヨーグルトが挙げられ、アイスクリーム類には、アイスクリーム、アイスミルク、ラクトアイス、氷菓が含まれる。
焼き菓子としては、例えば、カヌレ、テリーヌ、スフレ、ケーキ、ビスケット、プレッツェル、マドレーヌ、タルト等が挙げられる。
Liquid foods and drinks include nut drinks (nut milk (almond milk, etc.), etc.); carbonated drinks, drinks containing natural fruit juices such as oranges, lemons, grapes, and apples; drinks containing vegetable juices such as tomatoes and carrots; Milk drinks, legume drinks (soy milk, etc.), grain drinks (oat milk, etc.), lactic acid bacteria drinks, coffee drinks, black tea drinks, sports drinks, soft drinks; alcoholic drinks such as beer, chuhai; non-alcoholic drinks such as beer-taste drinks Beverages include soups such as potage, bisque, pumpkin soup, clam chowder, and cream soup, and nut beverages (nut milk, etc.) are preferred. In the present invention, the non-liquid food/beverage products may include a wide range of other food/beverage products, such as frozen desserts, baked confectionery, and the like. In this specification, frozen desserts include ice creams, soy milk ice cream, and frozen yogurt, and ice creams include ice cream, ice milk, lacto ice, and frozen confections.
Examples of baked goods include canelés, terrines, soufflés, cakes, biscuits, pretzels, madeleines, and tarts.
本発明の飲食品には、ゲル状食品も包含される。本発明において、用語「ゲル状食品」が意味するところは、本発明が属する食品の技術分野において理解されている通りであるが、典型的には、食に供されるときの温度、圧力において、ゲル状である食品を示す。本発明においてゲル状とは、コロイド溶液が固体又は半固体状になった状態を示す。また、本発明において用語「ゲル状食品」には、食に供されるときの温度、圧力において、食品全体としてゲル状である食品だけでなく、ゲル状部分とゲル状でない部分を両方含む食品（例えば、ゲル状でない塊とゲルとが混合されている食品等）も包含され得る。ゲル状食品には、非液状食品も液状食品も含まれ得る。ゲル状食品としては、例えば、また、プリン、ゼリー、ムース、クリーム、ババロア、ブリュレ、くず饅頭、蒸し饅頭、水ようかん、パンナコッタ、杏仁豆腐、発酵食品、ハンバーグ等の肉製品および代替肉製品、ちくわ、はんぺん、かまぼこ、魚肉ソーセージ等の海産物製品および海産物代替品、高栄養食品、ゴマ豆腐等の和洋菓子；茶碗蒸し、ムース等の食品；ゲル状調味料、ソース（ベシャメ
ルソース（ホワイトソース）、モルネーソース、オーロラソース、ナンテュアソース、クリームソース、マスタードソース、スビーズソース、チーズソース、オランデーズソース、カルボナーラ等のパスタソース等）、カレー、和風あん、中華あん等が挙げられる。
The food and drink products of the present invention also include gel foods. In the present invention, the meaning of the term "gel food" is as understood in the technical field of food to which the present invention belongs; , indicates a food that is gel-like. In the present invention, the term "gel-like" refers to a state in which a colloidal solution is in a solid or semi-solid state. Furthermore, in the present invention, the term "gel-like food" includes not only food that is gel-like as a whole at the temperature and pressure at which it is served, but also food that contains both gel-like and non-gel-like parts. (For example, foods in which a non-gel-like mass and a gel are mixed) may also be included. Gel foods can include both non-liquid and liquid foods. Examples of gel-like foods include pudding, jelly, mousse, cream, Bavarois, brûlée, kuzu manju, steamed manju, water yokan, panna cotta, almond tofu, fermented foods, meat products such as hamburgers, meat substitute products, and chikuwa. , seafood products and seafood substitutes such as hanpen, kamaboko, and fish sausage, highly nutritious foods, Japanese and Western sweets such as sesame tofu; foods such as chawanmushi and mousse; gel seasonings, sauces (bechamel sauce (white sauce), mornay sauce, Aurora sauce, Nantua sauce, cream sauce, mustard sauce, soubise sauce, cheese sauce, hollandaise sauce, pasta sauces such as carbonara, etc.), curry, Japanese-style bean paste, Chinese bean paste, etc.
本発明の飲食品は、乳化剤、安定化剤等の食品添加物を含まなくてもよく、これらを使用したとしても少量でよいため好ましい。食品添加物としては、例えば、乳化剤、安定化剤、ゲル化剤、増粘多糖類、セルロース、pH調整剤等が挙げられ、使用する場合には、これらの一部、例えば、乳化剤、安定化剤等のみを用いることが好ましい。乳化剤、安定化剤としては、例えば、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、キサンタンガム、ジェランガム、グァーガム等が挙げられる。これらの食品添加物を使用する場合、一種単独で使用しても二種以上を組み合わせてもよい。これらの食品添加物を使用する場合、その使用量は限定されないが、本発明の飲食品に対し、例えば、１０．０質量％以下、好ましくは１．０質量％以下、より好ましくは０．５質量％以下の範囲で設定できる。食品添加物を複数種類使用する場合、各食品添加物一種の使用量が上記範囲であってもよく、好ましくは、各食品添加物のうち少なくとも二種の組み合わせ（より好ましくは全て）の合計量が上記範囲であってもよい。 The food and drink products of the present invention do not need to contain food additives such as emulsifiers and stabilizers, and even if these are used, only a small amount is required, which is preferable. Examples of food additives include emulsifiers, stabilizers, gelling agents, thickening polysaccharides, cellulose, pH adjusters, etc. When used, some of these, such as emulsifiers, stabilizers, etc. It is preferable to use only the agent. Examples of emulsifiers and stabilizers include sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, xanthan gum, gellan gum, and guar gum. When using these food additives, one type may be used alone or two or more types may be combined. When using these food additives, the amount used is not limited, but for example, 10.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.5% by mass, based on the food or drink of the present invention. It can be set within the range of mass% or less. When using multiple types of food additives, the amount of each type of food additive used may be within the above range, and preferably the total amount of a combination of at least two types (more preferably all) of each food additive. may be within the above range.
また、栄養価の観点、食品ロス、環境負荷低減の観点から、本発明の飲食品としては、非特許文献１に記載のようなアーモンドに粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品でないものが好ましい。同様に、本発明の飲食品としては、ナッツ類に粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品でないものが好ましい。上記ナッツ類（アーモンド等）に粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品とは、任意選択で水、その他の材料の存在下で、ナッツ類（アーモンド等）に粉砕及び抽出処理をして不溶性固形分を取り除いて得られるものを意味する。 In addition, from the viewpoint of nutritional value, food loss, and reduction of environmental burden, the food and drink of the present invention may be a liquid product obtained by grinding and extracting almonds to remove insoluble solids, as described in Non-Patent Document 1. Preferably, it is not a food or drink. Similarly, the food/beverage products of the present invention are preferably those that are not liquid food products made by subjecting nuts to pulverization and extraction treatment to remove insoluble solids. The above-mentioned liquid food and drink products are obtained by grinding and extracting nuts (almonds, etc.) to remove insoluble solids, and are the above-mentioned liquid foods and drinks made by crushing and extracting nuts (almonds, etc.) in the presence of optionally water and other ingredients. It means something obtained by processing to remove insoluble solids.
第一の実施形態において、本発明は、ナッツ類に由来するタンパク質、油脂、及び水を含む液状飲食物であって、当該液状飲食物は、ナッツ類に由来するタンパク質、及び油脂を合計１．８～７．５質量％含み、ナッツ類に由来するタンパク質１質量部に対し、油脂を１．５～６．０質量部含む、液状飲食品を提供する。本発明の液状飲食品は、ナッツ類に由来するタンパク質を含む原料、水、任意選択で油脂、その他の原料を用いて製造することができる。ナッツ類に由来するタンパク質を含む原料は限定されないが、例えば、ナッツ類ペースト、ナッツ類由来のタンパク質を含む液体原料、ナッツ類由来のタンパク質を含む粉体原料、ナッツ類由来のタンパク質を含む固体または半固体原料を挙げることができるが、これに限らない。例えば、本発明の液状飲食品は、ナッツ類に由来するタンパク質及びナッツ類に由来する油脂を含むナッツ類ペーストを原料として用いてもよいし、油脂とナッツ類に由来するタンパク質とを組み合わせて用いてもよい。 In a first embodiment, the present invention is a liquid food or drink containing protein derived from nuts, oil or fat, and water, wherein the liquid food or drink contains a total of 1.0% of protein derived from nuts and oil or fat. Provided is a liquid food/beverage product containing 1.5 to 6.0 parts by mass of oil and fat per 1 part by mass of protein derived from nuts. The liquid food/beverage products of the present invention can be produced using raw materials containing proteins derived from nuts, water, optionally oils and fats, and other raw materials. Raw materials containing protein derived from nuts are not limited, but examples include nut paste, liquid raw materials containing protein derived from nuts, powder raw materials containing protein derived from nuts, solid materials containing protein derived from nuts, or Mention may be made of, but not limited to, semi-solid raw materials. For example, the liquid food/beverage product of the present invention may use a nut paste containing protein derived from nuts and oil derived from nuts as a raw material, or may use a combination of oil or fat and protein derived from nuts. It's okay.
以下、ナッツ類ペーストを用いる実施形態を主に挙げて本発明の液状飲食品について例示的に説明する。かかる実施形態において、本発明は、ナッツ類ペースト及び水を含む液状飲食物であって、当該飲料は、ナッツ類に由来するタンパク質及び油脂を合計１．８～７．５質量％含み、ナッツ類に由来するタンパク質１質量部に対し、油脂を１．５～６．０質量部含む、液状飲食品を提供する。 Hereinafter, the liquid food/beverage products of the present invention will be exemplarily described, mainly referring to embodiments using nut paste. In such an embodiment, the present invention provides a liquid food or beverage containing nut paste and water, wherein the beverage contains a total of 1.8 to 7.5% by mass of proteins and oils derived from nuts, Provided is a liquid food/beverage product containing 1.5 to 6.0 parts by mass of fats and oils per 1 part by mass of protein derived from.
ナッツ類ペーストとしては、公知のもの、又は公知の方法により得られるものを適宜使用することができる。例えば、ナッツ類ペーストは、ナッツ類を粉砕することにより得ることができる。ナッツ類を粉砕する方法は限定されず、本発明が属する技術分野において用いられ得るものを広く使用することができる。粉砕方法としては、例えば、凍結粉砕、凍結工程を経ない粉砕等が挙げられる。粉砕工程としては、ローラー、ボールミル、擂潰機、回転式石臼等を用いた粉砕等が挙げられる。ナッツ類ペーストの製法は特に限定されないが、その一例としては、ナッツ類を凍結粉砕し、その後常温に置くことで得ることが
できる。かかる実施形態において凍結粉砕は、例えば、ナッツ類を液体窒素等の冷却媒体で凍結し、衝撃粉砕によって微粒子化させることにより実施される。かくして得られるナッツ類の粉砕品は、凍結状態ではさらさらの粉末状であるが、室温ではナッツ類に含まれる油脂によりペースト状になり得る。前述のように粉砕・摩砕方法はどのような方法であってもよく、上記のような凍結工程を経ない粉砕を用いることもできる。
本実施形態において、本発明の液状飲食品におけるナッツ類ペーストの配合量は特に限定されないが、例えば、本発明の液状飲食品１００質量部に対し、ナッツ類ペースト２．０～１２．０質量部が好ましく、４．０～１０．０質量部がより好ましい。
As the nut paste, known ones or those obtained by known methods can be used as appropriate. For example, nut paste can be obtained by grinding nuts. The method of crushing nuts is not limited, and any method that can be used in the technical field to which the present invention pertains can be widely used. Examples of the pulverization method include freeze pulverization, pulverization without a freezing step, and the like. Examples of the pulverization process include pulverization using a roller, a ball mill, a crusher, a rotary stone mill, and the like. The method for producing nut paste is not particularly limited, but as an example, it can be obtained by freezing and crushing nuts and then allowing it to stand at room temperature. In such embodiments, freeze-grinding is carried out, for example, by freezing nuts in a cooling medium such as liquid nitrogen and pulverizing them into fine particles by impact-pulverizing them. The thus obtained pulverized nuts are in the form of a smooth powder when frozen, but can become paste-like at room temperature due to the fats and oils contained in the nuts. As described above, any method may be used for crushing and grinding, and it is also possible to use a crushing method that does not involve the freezing process as described above.
In this embodiment, the amount of nut paste to be blended in the liquid food/beverage product of the present invention is not particularly limited, but for example, 2.0 to 12.0 parts by mass of nut paste per 100 parts by mass of the liquid food/beverage product of the present invention. is preferable, and 4.0 to 10.0 parts by mass is more preferable.
本実施形態において、本発明の液状飲食品は、ナッツ類に由来するタンパク質及び油脂を合計１．８～７．５質量％、好ましくは３．０～６．０質量％含む。本発明において、本発明の飲食品がナッツ類に由来する油脂以外の油脂を含む場合、「ナッツ類に由来するタンパク質及び油脂」「ナッツ類に由来するタンパク質１質量部に対する油脂」等の記載における「油脂」とは、ナッツ類に由来する油脂だけでなくナッツ類由来以外のものも含む油脂を意味する。従って、本発明において「ナッツ類に由来するタンパク質及び油脂を・・・質量部含む」「ナッツ類に由来するタンパク質１質量部に対する油脂の含有割合」等における油脂の含有量は、ナッツ類に由来する油脂及び（それを含有する場合）ナッツ類由来以外の油脂の合計の含有量を意味する。また、本実施形態における本発明の液状飲食品において、ナッツ類に由来するタンパク質１質量部に対する油脂の含有割合は、１．５～６．０質量部であり、好ましくは２．５～５．０質量部である。 In this embodiment, the liquid food/beverage product of the present invention contains a total of 1.8 to 7.5% by mass, preferably 3.0 to 6.0% by mass of proteins and fats and oils derived from nuts. In the present invention, when the food/beverage products of the present invention contain fats and oils other than fats and oils derived from nuts, in the description of "proteins and fats and oils derived from nuts", "oils and fats per 1 part by mass of protein derived from nuts", etc. “Oil” means not only oils and fats derived from nuts but also oils and fats other than those derived from nuts. Therefore, in the present invention, the content of fats and oils in "contains parts by mass of protein and fats and oils derived from nuts" and "content ratio of fats and oils to 1 part by mass of protein derived from nuts" refers to the content of fats and oils derived from nuts. This means the total content of fats and oils derived from nuts and oils and fats other than those derived from nuts (if any). Furthermore, in the liquid food/beverage product of the present invention in this embodiment, the content ratio of oil and fat to 1 part by mass of protein derived from nuts is 1.5 to 6.0 parts by mass, preferably 2.5 to 5.0 parts by mass. It is 0 parts by mass.
本発明の液状飲食品におけるナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、本発明の液状飲食品１００質量部に対し、ナッツ類に由来するタンパク質０．３～３．０質量部が好ましく、１．０～２．０質量部がより好ましい。本発明の液状飲食品における油脂の含有量は特に限定されないが、例えば、本発明の液状飲食品１００質量部に対し、油脂１．１～６．４質量部が好ましく、２．０～５．０質量部がより好ましい。 The content of protein derived from nuts in the liquid food/beverage product of the present invention is not particularly limited, but for example, 0.3 to 3.0 parts by mass of protein derived from nuts per 100 parts by mass of the liquid food/beverage product of the present invention. parts by weight, and more preferably 1.0 to 2.0 parts by weight. The content of fats and oils in the liquid food and drink products of the present invention is not particularly limited, but for example, the content of fats and oils is preferably 1.1 to 6.4 parts by mass, and 2.0 to 5.0 parts by mass, per 100 parts by mass of the liquid food and drink products of the present invention. 0 parts by mass is more preferred.
当該実施形態において本発明の液状飲食品は、その構成上の特徴に起因して、乳化安定性が高い。前述したように、植物性タンパク質は乳化安定性が劣るため、ナッツ類に由来するタンパク質を含有する従来の液状飲食品においては、保存中にナッツ類由来のタンパク質が凝集し、分離・沈殿が発生し、なめらかで均一な物性が得られないという問題があった。このような物性の液状飲食品は風味が良好ではなく、外観も不良である。本発明の液状飲食品は、乳化安定性が高いため有用である。 In this embodiment, the liquid food/beverage product of the present invention has high emulsion stability due to its structural characteristics. As mentioned above, vegetable proteins have poor emulsion stability, so in conventional liquid foods and drinks containing proteins derived from nuts, the proteins derived from nuts aggregate during storage, causing separation and precipitation. However, there was a problem that smooth and uniform physical properties could not be obtained. Liquid foods and drinks with such physical properties do not have good flavor and appearance. The liquid food and drink products of the present invention are useful because they have high emulsion stability.
当該実施形態において、本発明の液状飲食品は、植物油脂を含んでいてもよい。植物油脂は、特に限定されないが、常温で液状の油脂が好ましい。例えば、アーモンド油、亜麻仁油、エゴマ湯、オリーブ油、ゴマ油、米ぬか油、サフラワー油、大豆油、調合油、トウモロコシ油、菜種油、ぶどう油、綿実油、落花生油、ひまわり油、マカデミアナッツオイル、ヤシ油、パーム油等が挙げられる。植物油脂を用いる場合、その配合量は限定されず、本発明の液状飲食品における油脂の総量（植物油脂及び（存在する場合）植物油脂以外の油脂の総量）が、前述した範囲となるよう用いることが好ましい。非限定的な例としては、例えば、本発明の液状飲食品１００質量部中、植物油脂１．１～６．４質量部が好ましく、２．０～５．０質量部がより好ましい。また、当該実施形態において、本発明の液状飲食品には、ナッツ類由来のタンパク質の分散性を高めるための素材をさらに添加してもよい。ナッツ類由来のタンパク質の分散性を高めるための素材としては、食物繊維等が好ましい。食物繊維としては、イヌリン、シトラスファイバー、難消化性デキストリン等が挙げられる。これらの分散性を高めるための素材は、一種単独で又は二種以上を組み合わせて用いることができる。分散性を高めるための素材を用いる場合、その配合量は限定されないが、例えば、本発明の液状飲食品１００質量部中、分散性を高めるための素材０
．０１～１０．０質量部が好ましい。当該実施形態において、本発明の液状飲食品は、例えば、糖類、ビタミン、安定剤、香料、セルロース、pH調整剤等の添加物を含んでいてもよい。尚、当該実施形態における本発明の液状飲食品は乳化安定性が高いため、安定剤等の添加剤を配合しないか、添加しても少量でなめらかで均一な物性を得ることができることは前述のとおりである。物性の不安定化を防ぐため、使用する水としてはイオン交換水等の金属イオン濃度が低いものが好ましい。
以上、ナッツ類ペーストを用いる実施形態を挙げて本発明の液状飲食品について例示的に説明した。しかし、前述のようにナッツ類に由来するタンパク質を含む原料はナッツ類ペースト以外にも存在するため、本発明の液状飲食品は上記の実施形態に限定されない。そうでないことが明記されていない限り、ナッツ類由来の粉体タンパク質等の、ナッツ類ペースト以外の原料を用いる実施形態においても、本発明の液状飲食品における成分の含有量、原料の種類等は上記と同様に設定できる。
In this embodiment, the liquid food/beverage product of the present invention may contain vegetable oil or fat. Vegetable oils and fats are not particularly limited, but oils and fats that are liquid at room temperature are preferred. For example, almond oil, flaxseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, grape oil, cottonseed oil, peanut oil, sunflower oil, macadamia nut oil, coconut oil, Examples include palm oil. When using vegetable oils, the blending amount is not limited, and it is used so that the total amount of oils and fats (the total amount of oils and fats other than vegetable oils and (if any) vegetable oils and fats) in the liquid food and drink of the present invention is within the above-mentioned range. It is preferable. As a non-limiting example, for example, 1.1 to 6.4 parts by mass of the vegetable oil and fat is preferably 1.1 to 6.4 parts by mass, more preferably 2.0 to 5.0 parts by mass, per 100 parts by mass of the liquid food/beverage product of the present invention. Moreover, in the embodiment, a material for improving the dispersibility of nuts-derived proteins may be further added to the liquid food/beverage product of the present invention. Dietary fiber and the like are preferred as materials for increasing the dispersibility of nuts-derived proteins. Examples of dietary fiber include inulin, citrus fiber, and indigestible dextrin. These materials for improving dispersibility can be used alone or in combination of two or more. When using a material for improving dispersibility, the blending amount is not limited, but for example, in 100 parts by mass of the liquid food/beverage product of the present invention, 0 material for improving dispersibility
．． 01 to 10.0 parts by mass is preferred. In this embodiment, the liquid food/beverage product of the present invention may contain additives such as sugars, vitamins, stabilizers, fragrances, cellulose, and pH adjusters. In addition, since the liquid food/beverage products of the present invention in this embodiment have high emulsion stability, it is possible to obtain smooth and uniform physical properties without adding additives such as stabilizers, or even with a small amount of additives, as described above. That's right. In order to prevent the physical properties from becoming unstable, it is preferable that the water used has a low concentration of metal ions, such as ion-exchanged water.
The liquid food and drink products of the present invention have been exemplified above using embodiments using nut paste. However, as mentioned above, there are raw materials other than nut paste that contain proteins derived from nuts, so the liquid food/beverage product of the present invention is not limited to the above embodiments. Unless otherwise specified, even in embodiments using raw materials other than nut paste, such as powdered protein derived from nuts, the content of ingredients, types of raw materials, etc. in the liquid food and drink products of the present invention are It can be set in the same way as above.
第二の実施形態において、本発明は、ナッツ類に由来するタンパク質及び油脂を合計４．０～１５．０質量部、好ましくは７．５～１２.５質量部含む食品を提供する。当該第
二の実施形態において、食品としては、限定されないが、冷菓が好ましい。
In a second embodiment, the present invention provides a food product containing a total of 4.0 to 15.0 parts by mass, preferably 7.5 to 12.5 parts by mass of proteins and fats and oils derived from nuts. In the second embodiment, the food is preferably, but not limited to, frozen desserts.
当該実施形態において、ナッツ類に由来するタンパク質１質量部に対する、油脂の含有割合は２．５～１０．０質量部が好ましく、５．０～８．０質量部がより好ましい。 In this embodiment, the content ratio of fats and oils to 1 part by mass of protein derived from nuts is preferably 2.5 to 10.0 parts by mass, more preferably 5.0 to 8.0 parts by mass.
当該実施形態において、ナッツ類に由来するタンパク質を含む本発明の食品は、ナッツ系の原料を含む。ナッツ系の原料としては、ナッツ類ペースト、ナッツ類粉末、ナッツ類タンパク抽出物、ナッツ類エキス、ナッツ類加工品等が挙げられ、ナッツ類ペースト等が好ましい。ナッツ類ペーストとしては前述のものを使用することができる。本実施形態において、本発明の食品におけるナッツ系の原料の配合量は特に限定されないが、例えば、本発明の食品１００質量部に対し、ナッツ系の原料５．０～１２．０質量部が好ましく、７．０～１１．０質量部がより好ましい。 In this embodiment, the food product of the present invention containing protein derived from nuts contains nut-based raw materials. Nut-based raw materials include nut paste, nut powder, nut protein extract, nut extract, nut processed products, etc., with nut paste etc. being preferred. As the nut paste, those mentioned above can be used. In the present embodiment, the amount of the nut-based raw material blended in the food of the present invention is not particularly limited, but preferably 5.0 to 12.0 parts by mass of the nut-based raw material per 100 parts by mass of the food of the present invention. , more preferably 7.0 to 11.0 parts by mass.
本発明の食品におけるナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、本発明の食品１００質量部に対し、ナッツ類に由来するタンパク質０．４～４．３質量部が好ましく、１．２～３．５質量部がより好ましい。本発明の食品における油脂の含有量は特に限定されないが、例えば、本発明の食品１００質量部に対し、油脂２．９～１３．６質量部が好ましく、５．０～１１．５質量部がより好ましい。 The content of protein derived from nuts in the food of the present invention is not particularly limited, but for example, the content of protein derived from nuts is preferably 0.4 to 4.3 parts by mass per 100 parts by mass of the food of the present invention. More preferably 1.2 to 3.5 parts by mass. The content of fats and oils in the food of the present invention is not particularly limited, but for example, the content of fats and oils is preferably 2.9 to 13.6 parts by mass, and 5.0 to 11.5 parts by mass, per 100 parts by mass of the food of the present invention. More preferred.
当該実施形態において本発明の食品は、その構成上の特徴に起因して、乳化安定性が高い。前述したように、当該第二の実施形態において、食品としては、冷菓が好ましい。ナッツ類に由来するタンパク質を含有する従来の冷菓は、乳化剤、安定剤を十分量添加しないと喫食に適さないほど硬い物性となり、なめらかな物性が得られなかった。このような物性の食品は風味が良好ではなく、外観も不良である。本実施形態において、本発明の冷菓の場合、フリージングの際のオーバーラン性向が向上し、十分に空気を含ませることが可能となり、その結果、なめらかで高品質な物性を実現することができる。 In this embodiment, the food product of the invention has high emulsion stability due to its structural characteristics. As mentioned above, in the second embodiment, the food is preferably frozen dessert. Conventional frozen desserts containing proteins derived from nuts have physical properties that are so hard that they are unsuitable for consumption unless sufficient amounts of emulsifiers and stabilizers are added, making it impossible to obtain smooth physical properties. Foods with such physical properties do not have good flavor and also have poor appearance. In this embodiment, in the case of the frozen dessert of the present invention, the overrun tendency during freezing is improved, and it becomes possible to sufficiently incorporate air, and as a result, smooth and high-quality physical properties can be achieved.
当該実施形態においても、本発明の食品は、植物油脂を含んでいてもよい。植物油脂としては前述のものを使用できる。植物油脂を用いる場合、その配合量は限定されず、本発明の飲食品における油脂の総量（植物油脂及び（存在する場合）植物油脂以外の油脂の総量）が、前述した範囲となるよう用いることが好ましい。非限定的な例としては、例えば、本発明の食品１００質量部中、植物油脂２．９～１３．６質量部が好ましく、５．０～１１．５質量部がより好ましい。また、当該実施形態において、本発明の食品には、ナッツ類由来のタンパク質の分散性を高めるための素材をさらに添加してもよい。ナッツ類由来のタンパク質の分散性を高めるための素材としては、前述のものを使用することができ
る。分散性を高めるための素材を用いる場合、その配合量は限定されないが、例えば、本発明の食品１００質量部中、分散性を高めるための素材０．０１～１０質量部が好ましい。当該実施形態において、本発明の食品は、糖類、ビタミン、安定剤、香料、セルロース、pH調整剤等の添加物を含んでいてもよい。当該実施形態における本発明の食品は乳化安定性が高いため、安定剤等の添加剤を配合しないか、添加しても少量でもなめらかな物性を得ることができることは前述のとおりである。
Also in this embodiment, the food of the present invention may contain vegetable oil. As the vegetable oils and fats, those mentioned above can be used. When using vegetable oils, the blending amount is not limited, and it should be used so that the total amount of oils and fats (the total amount of vegetable oils and fats and oils other than vegetable oils and fats (if any)) in the food and drink of the present invention falls within the above-mentioned range. is preferred. As a non-limiting example, for example, 2.9 to 13.6 parts by mass of vegetable oil and fat is preferably 2.9 to 13.6 parts by mass, more preferably 5.0 to 11.5 parts by mass in 100 parts by mass of the food of the present invention. Furthermore, in this embodiment, the food of the present invention may further include a material for increasing the dispersibility of the nut-derived protein. As the material for improving the dispersibility of nuts-derived proteins, the aforementioned materials can be used. When using a material for improving dispersibility, the amount to be blended is not limited, but for example, it is preferably 0.01 to 10 parts by mass of the material for improving dispersibility in 100 parts by mass of the food of the present invention. In such embodiments, the food of the present invention may contain additives such as sugars, vitamins, stabilizers, fragrances, cellulose, pH adjusters, and the like. As described above, since the food of the present invention in this embodiment has high emulsion stability, it is possible to obtain smooth physical properties even if additives such as stabilizers are not added or are added in small amounts.
第三の実施形態において、本発明は、ナッツ類に由来するタンパク質及び油脂を合計７．０～９５．０質量％、好ましくは１４．９～５９.５質量％含み、より好ましくは２０
．０～４４．６質量％含む飲食品を提供する。当該第三の実施形態において、飲食品としては、限定されないが、ゲル状飲食品が好ましい。
In a third embodiment, the present invention includes a total of 7.0 to 95.0% by mass, preferably 14.9 to 59.5% by mass, more preferably 20% by mass of proteins and oils derived from nuts.
．． Provided is a food or drink containing 0 to 44.6% by mass. In the third embodiment, the food/beverage product is preferably, but not limited to, a gel-like food/beverage product.
当該実施形態において、ナッツ類に由来するタンパク質１質量部に対する、油脂の含有割合０．０１～１０.０質量部が好ましく、０．１～５.０質量部がより好ましい。 In this embodiment, the content ratio of oil and fat is preferably 0.01 to 10.0 parts by mass, more preferably 0.1 to 5.0 parts by mass, per 1 part by mass of protein derived from nuts.
当該実施形態において、ナッツ類に由来するタンパク質を含む本発明の飲食品は、ナッツ系の原料を含む。ナッツ系の原料としては、ナッツ類ペースト、ナッツ類粉末、ナッツ類タンパク抽出物、ナッツ類エキス、ナッツ類加工品等が挙げられ、ナッツ類ペースト等が好ましい。ナッツ類ペーストとしては前述のものを使用することができる。本実施形態において、本発明の飲食品におけるナッツ系の原料の配合量は特に限定されないが、例えば、本発明の飲食品１００質量部に対し、ナッツ系の原料７.０～９５.０質量部が好ましく、２１．３.～６３.７質量部がより好ましい。 In this embodiment, the food/beverage products of the present invention containing proteins derived from nuts contain nut-based raw materials. Examples of nut-based raw materials include nut paste, nut powder, nut protein extract, nut extract, nut processed products, and the like, with nut paste and the like being preferred. As the nut paste, those mentioned above can be used. In this embodiment, the blending amount of the nut-based raw material in the food/beverage product of the present invention is not particularly limited, but for example, 7.0 to 95.0 parts by mass of the nut-based raw material per 100 parts by mass of the food/beverage product of the present invention. It is preferably 21.3 to 63.7 parts by mass, and more preferably 21.3 to 63.7 parts by mass.
本発明の飲食品におけるナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、本発明の飲食品１００質量部に対し、ナッツ類に由来するタンパク質０．６～９４．１質量部が好ましく、４．０～４０．０質量部がより好ましい。本発明の飲食品における油脂の含有量は特に限定されないが、例えば、本発明の飲食品１００質量部に対し、油脂０．１～８６．４質量部が好ましく、４．０～６０．０質量部がより好ましい。 The content of protein derived from nuts in the food/beverage product of the present invention is not particularly limited, but for example, 0.6 to 94.1 parts by mass of protein derived from nuts per 100 parts by mass of the food/beverage product of the present invention. It is preferably 4.0 to 40.0 parts by mass, and more preferably 4.0 to 40.0 parts by mass. The content of fats and oils in the food and drink products of the present invention is not particularly limited, but for example, the content of fats and oils is preferably 0.1 to 86.4 parts by mass, and 4.0 to 60.0 parts by mass, per 100 parts by mass of the food and drink products of the present invention. part is more preferable.
当該実施形態において本発明の飲食品は、その構成上の特徴に起因して、乳化安定性が高い。前述したように、当該第三の実施形態において、飲食品としては、ゲル状飲食品が好ましい。ナッツ類に由来するタンパク質を含有する従来のゲル状飲食品は、なめらかで弾力のある物性を得られなかった。このような物性の飲食品は風味が良好ではなく、外観も不良となる。本実施形態において、本発明の飲食品は、食品添加物を使用しないかもしくは使用しても少量で、なめらかで弾性のある物性を有する食品を提供することができる。 In this embodiment, the food/beverage product of the present invention has high emulsion stability due to its structural characteristics. As mentioned above, in the third embodiment, the food/beverage product is preferably a gel-like food/beverage product. Conventional gel-like foods and drinks containing proteins derived from nuts have not been able to provide smooth and elastic physical properties. Foods and drinks with such physical properties do not have good flavor and have poor appearance. In this embodiment, the food/drink product of the present invention can provide a food product having smooth and elastic physical properties without using food additives or using only a small amount of food additives.
当該実施形態においても、本発明の飲食品は、植物油脂を含んでいてもよい。植物油脂としては前述のものを使用できる。植物油脂を用いる場合、その配合量は限定されず、本発明の飲食品における油脂の総量（植物油脂及び（存在する場合）植物油脂以外の油脂の総量）が、前述した範囲となるよう用いることが好ましい。非限定的な例としては、例えば、本発明の飲食品１００質量部中、植物油脂０．１～８６．４質量部が好ましく、４．０～６０．０質量部がより好ましい。当該実施形態において、本発明の飲食品は、糖類、ビタミン、安定剤、香料、セルロース、pH調整剤等を含んでいてもよいが、これに限らない。当該実施形態における本発明の飲食品は乳化安定性が高いため、安定剤等の添加剤を配合しないか、添加しても少量でもなめらかで弾力のある物性を得ることができることは前述のとおりである。 Also in this embodiment, the food and drink products of the present invention may contain vegetable oils and fats. As the vegetable oils and fats, those mentioned above can be used. When using vegetable oils, the blending amount is not limited, and it should be used so that the total amount of oils and fats (the total amount of vegetable oils and fats and oils other than vegetable oils and fats (if any)) in the food and drink of the present invention falls within the above-mentioned range. is preferred. As a non-limiting example, for example, 0.1 to 86.4 parts by mass of the vegetable oil and fat is preferably 0.1 to 86.4 parts by mass, and more preferably 4.0 to 60.0 parts by mass in 100 parts by mass of the food or drink of the present invention. In this embodiment, the food/beverage products of the present invention may contain saccharides, vitamins, stabilizers, fragrances, cellulose, pH adjusters, etc., but are not limited thereto. As mentioned above, the food/beverage products of the present invention in this embodiment have high emulsion stability, so smooth and elastic physical properties can be obtained even if additives such as stabilizers are not added, or even if added in small amounts. be.
飲食品の製造方法
第四の実施形態において、本発明は、
ナッツ類に由来するタンパク質及び油脂を合計１．８～７．５質量％含む飲食品の製造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、４℃以上、８０℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を１２０℃～１５０℃で流動させる工程
を含む、方法を提供する。
In the fourth embodiment of the method for producing food and drink products , the present invention includes the following steps:
A method for producing a food or drink containing a total of 1.8 to 7.5% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 4°C or more and less than 80°C,
A method is provided, comprising the step of fluidizing a mixture containing protein derived from nuts, oil and fat, and water at 120°C to 150°C.
当該第四の実施形態において、まず、ナッツ類に由来するタンパク質、油脂及び水を含む原料を、４℃以上、８０℃未満の温度で混合する工程を行う。本工程において、原料としては、ナッツ類に由来するタンパク質を含む原料（当該原料が油脂を含む）と水と任選択でその他の原料の組合せ、ナッツ類に由来するタンパク質を含む原料と油脂と水と任選択でその他の原料の組合せ等が挙げられる。本工程において、原料のうち、ナッツ類に由来するタンパク質を含むものとしては、ナッツ類ペースト、ナッツ類粉末、ナッツ類タンパク抽出物、ナッツ類エキス、ナッツ類加工品等が挙げられる。ナッツ類に由来するタンパク質を含む原料の配合量は特に限定されないが、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の混合物１００質量部に対し、ナッツ類に由来するタンパク質を含む原料２.０～１２．０質量部が好ましく、４．０～１０．０質量部がより好ましい。ま
た、油脂としては、上記ナッツ類に由来するタンパク質に含まれる油脂、それ以外の油脂（例えば、前述した植物油脂等）等が挙げられる。当該実施形態において、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の総量１００質量部に対し、ナッツ類に由来するタンパク質及び油脂を合計１．８～７．５質量％含むことが好ましく、３．０～６．０質量部含むことがより好ましい。
In the fourth embodiment, first, a step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 4°C or higher and lower than 80°C is performed. In this process, the raw materials include raw materials containing proteins derived from nuts (the raw materials include oils and fats), water, and optionally a combination of other raw materials, raw materials containing proteins derived from nuts, oils and fats, and water. Combinations of other raw materials, etc. may be optionally selected. In this step, among the raw materials, those containing proteins derived from nuts include nut paste, nut powder, nut protein extract, nut extract, nut processed products, and the like. The amount of the raw material containing protein derived from nuts is not particularly limited, but the raw material containing protein derived from nuts is added to 100 parts by mass of the mixture of "raw materials containing protein derived from nuts, oil and fat, and water". It is preferably 2.0 to 12.0 parts by weight, more preferably 4.0 to 10.0 parts by weight. In addition, examples of the fats and oils include fats and oils contained in proteins derived from the above-mentioned nuts, and other fats and oils (for example, the aforementioned vegetable oils and fats). In this embodiment, the protein and fat derived from nuts may be contained in a total of 1.8 to 7.5% by mass based on the total amount of 100 parts by mass of "raw materials containing protein derived from nuts, oil and fat, and water." It is preferably contained in an amount of 3.0 to 6.0 parts by mass.
また、当該第四の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」において、ナッツ類に由来するタンパク質１質量部に対する油脂の含有割合は、１．５～６．０質量部が好ましく、より好ましくは２．５～５．０質量部である。 Furthermore, in the "raw materials containing protein derived from nuts, fats and oils, and water" in the fourth embodiment, the content ratio of fats and oils to 1 part by mass of protein derived from nuts is 1.5 to 6.0 mass. parts by weight, more preferably 2.5 to 5.0 parts by weight.
当該第四の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中のナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、ナッツ類に由来するタンパク質０．３～３．０質量部が好ましく、１．０～２．０質量部がより好ましい。当該第四の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中の油脂の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、油脂１．１～６．４質量部が好ましく、２．０～５．０質量部がより好ましい。 The content of protein derived from nuts in the "raw material containing protein derived from nuts, oil and fat, and water" in the fourth embodiment is not particularly limited, but for example, the content of protein derived from nuts is "raw material containing protein derived from nuts, oil and fat." Protein derived from nuts is preferably 0.3 to 3.0 parts by weight, more preferably 1.0 to 2.0 parts by weight, per 100 parts by weight of the raw material containing "and raw materials containing water." The content of oil and fat in the "raw material containing protein, oil and fat derived from nuts, and water" in the fourth embodiment is not particularly limited, but for example, "raw material containing protein, oil and water derived from nuts" 1.1 to 6.4 parts by mass, more preferably 2.0 to 5.0 parts by mass, of the oil and fat per 100 parts by mass.
本工程に用いる原料のうち、ナッツ類に由来するタンパク質を含むもの以外の原料としては、本発明の飲食品の説明において前述したものを使用することができ、使用量なども前記と同様に設定できる。 Among the raw materials used in this step, other than those containing protein derived from nuts, those mentioned above in the description of the food and drink products of the present invention can be used, and the amount used is also set in the same manner as above. can.
当該混合工程において、上記「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を混合する際の温度は、４℃以上、８０℃未満である。当該工程を７０℃以下で行うことが好ましい。また、当該工程を４０℃以上で行うことが好ましく、５０℃以上で行うことがより好ましい。当該混合工程の時間は限定されないが、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を８０℃以上に加熱すると、当該原料はゲル化する。そのため、本工程ではゲル化を抑えた状態でまずは原料をより均一に混合する。当該混合は、攪拌機、ブレンダー、ニーダー等により行うことができる。上記混合工程で得られた混合物を次の加熱流動工程に供する。 In the mixing step, the temperature when mixing the above-mentioned "raw materials containing proteins derived from nuts, oils and fats, and water" is 4°C or more and less than 80°C. It is preferable to carry out the step at 70°C or lower. Moreover, it is preferable to carry out the said process at 40 degreeC or more, and it is more preferable to carry out at 50 degreeC or more. Although the time of the mixing step is not limited, when the "raw material containing protein derived from nuts, fats and oils, and water" is heated to 80° C. or higher, the material gels. Therefore, in this step, the raw materials are first mixed more uniformly while suppressing gelation. The mixing can be performed using a stirrer, blender, kneader, or the like. The mixture obtained in the above mixing step is subjected to the next heating fluidization step.
好ましい実施形態において、原料混合以降にホモゲナイザー（二段式ホモゲナイザー等）により均質化させてもよい。均質化の際の温度は限定されないが、例えば、４０℃～８０℃、好ましくは６０～７０℃の範囲で適宜設定できる。当該均質化工程を行うことにより、脂肪球やタンパク質を微細化させ、良好な乳化分散状態が得られるため好ましい。さらに、任意選択で均質化させた混合物を次の工程に移す前にあらかじめ１～３０℃まで冷却してもよい。 In a preferred embodiment, after mixing the raw materials, the mixture may be homogenized using a homogenizer (such as a two-stage homogenizer). The temperature during homogenization is not limited, but can be appropriately set, for example, in the range of 40°C to 80°C, preferably 60 to 70°C. By performing the homogenization step, fat globules and proteins can be made fine and a good emulsified dispersion state can be obtained, which is preferable. Furthermore, the homogenized mixture may optionally be pre-cooled to 1-30° C. before passing to the next step.
次に、上記工程で得られた混合物を１２０℃～１５０℃で流動させる工程（加熱流動工程）を行う。当該工程は１４５℃以下で行うことが好ましい。また、当該工程は１２０℃以上で行うことが好ましく、１３０℃以上で行うことがより好ましい。当該加熱流動工程の時間は限定されないが、例えば、２～１００秒、好ましくは１５～６０秒、より好ましくは２０～４５秒の範囲で適宜設定できる。当該加熱流動工程は、チューブ式殺菌機、プレート式殺菌機、インジェクション式殺菌機、インフュージョン式殺菌機、ジュール式殺菌機、バッチ式殺菌機等により行うことができる。ナッツ類に由来するタンパク質、油脂及び水を含む原料の混合物を１２０℃以上に加熱するとナッツ類に由来するタンパク質が熱変性し、乳化安定力が向上する。また、当該加熱工程を上記混合物を静置した状態で行うと、加熱条件によっては混合物のゲル化が生じるところ、本実施形態においては、当該加熱工程を混合物を流動させた状態で行うことにより、混合物を液状のままタンパク質の乳化安定力を向上させることができる。従って、当該第四の実施形態にかかる方法は、飲料の製造、特に第一の実施形態における飲料の製造に適している。
当該飲食品を、保管に適した温度に冷却し、容器充填してもよい。
Next, a step of fluidizing the mixture obtained in the above step at 120° C. to 150° C. (heating fluidizing step) is performed. The step is preferably performed at 145°C or lower. Moreover, it is preferable to carry out the said process at 120 degreeC or more, and it is more preferable to carry out at 130 degreeC or more. The time for the heating fluidization step is not limited, but can be appropriately set, for example, in the range of 2 to 100 seconds, preferably 15 to 60 seconds, and more preferably 20 to 45 seconds. The heating fluidization step can be performed using a tube-type sterilizer, a plate-type sterilizer, an injection-type sterilizer, an infusion-type sterilizer, a Joule-type sterilizer, a batch-type sterilizer, or the like. When a mixture of raw materials containing proteins derived from nuts, fats and oils, and water is heated to 120° C. or higher, the proteins derived from nuts are thermally denatured and the emulsion stability is improved. Furthermore, if the heating step is performed with the mixture left still, the mixture may gel depending on the heating conditions, but in this embodiment, by performing the heating step with the mixture fluidized, The emulsion stability of proteins can be improved while the mixture remains in a liquid state. Therefore, the method according to the fourth embodiment is suitable for manufacturing beverages, particularly for manufacturing the beverage according to the first embodiment.
The food or drink may be cooled to a temperature suitable for storage and then filled into containers.
当該第四の実施形態にかかる方法を用いることにより、ナッツ類に由来するタンパク質を含有する従来の飲料と比較して、ナッツ類由来のタンパク質の凝集および、それによる分離・沈殿が抑制され、なめらかで均一な物性を有する飲料を得ることができるため、有用である。 By using the method according to the fourth embodiment, aggregation of nut-derived proteins and resulting separation/sedimentation are suppressed, and smooth beverages are produced, compared to conventional drinks containing proteins derived from nuts. This is useful because it allows a beverage with uniform physical properties to be obtained.
第五の実施形態において、本発明は、
ナッツ類に由来するタンパク質及び油脂を合計４．０～１５．０質量％含む飲食品の製造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、８０℃以上、１００℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を８０℃以上、１２０℃未満で加熱する工程を含む、方法を提供する。
In a fifth embodiment, the invention provides:
A method for producing a food or drink containing a total of 4.0 to 15.0% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 80°C or higher and lower than 100°C,
Provided is a method comprising the step of heating a mixture containing protein derived from nuts, oil and fat, and water at a temperature of 80°C or higher and lower than 120°C.
当該第五の実施形態において、まず、ナッツ類に由来するタンパク質、油脂及び水を含む原料を、８０℃以上、１００℃未満の温度で混合する工程を行う。本工程においても、原料としては、ナッツ類に由来するタンパク質を含む原料（当該原料が油脂を含む）と水と任選択でその他の原料の組合せ、ナッツ類に由来するタンパク質を含む原料と油脂と水と任選択でその他の原料の組合せ等が挙げられる。本工程において、原料のうち、ナッツ類に由来するタンパク質を含むものとしては、ナッツ類ペースト、ナッツ類粉末、ナッツ類タンパク抽出物、ナッツ類エキス、ナッツ類加工品等が挙げられ、ナッツ類ペーストが好ましい。ナッツ類に由来するタンパク質を含む原料の配合量は特に限定されないが、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の総量１００質量部に対し、ナッツ類に由来するタンパク質を含む原料５．０～１２．０質量部が好ましく、７．０～１１．０質量部がより好ましい。また、油脂としては、上記ナッツ類に由来するタンパク質に含まれる油脂、それ以外の油脂（例えば、前述した植物油脂等）等が挙げられる。当該実施形態において、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の総量１００質量部に対し、ナッツ類に由来するタンパク質及び油脂を４．０～１５.０質量部含
むことが好ましく、７．５～１２.５質量％含むことがより好ましい。
In the fifth embodiment, first, a step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 80°C or higher and lower than 100°C is performed. In this process, the raw materials include a combination of raw materials containing proteins derived from nuts (the raw materials include oils and fats), water and optionally other raw materials, raw materials containing proteins derived from nuts and oils and fats. Examples include combinations of water and optionally other raw materials. In this process, among the raw materials, those containing protein derived from nuts include nut paste, nut powder, nut protein extract, nut extract, nut processed products, etc. is preferred. The amount of raw materials containing proteins derived from nuts is not particularly limited, but the raw materials containing proteins derived from nuts per 100 parts by mass of the total amount of "raw materials containing proteins derived from nuts, oils and fats, and water" It is preferably 5.0 to 12.0 parts by weight, more preferably 7.0 to 11.0 parts by weight. In addition, examples of the fats and oils include fats and oils contained in proteins derived from the above-mentioned nuts, and other fats and oils (for example, the aforementioned vegetable oils and fats). In this embodiment, it is preferable that 4.0 to 15.0 parts by mass of proteins and fats and oils derived from nuts are contained per 100 parts by mass of the total amount of "raw materials containing proteins, fats and oils derived from nuts, and water". , more preferably 7.5 to 12.5% by mass.
また、当該第五の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」において、ナッツ類に由来するタンパク質１質量部に対する油脂の含有割合は、２．５～１０．０質量部が好ましく、より好ましくは５．０～８．０質量部である。 In addition, in the "raw material containing protein derived from nuts, fats and oils, and water" in the fifth embodiment, the content ratio of fats and oils to 1 part by mass of protein derived from nuts is 2.5 to 10.0 mass parts. parts, more preferably 5.0 to 8.0 parts by mass.
当該第五の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中のナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、ナッツ類に由来するタンパク質０．４～４．３質量部が好ましく、１．２～３．５質量部がより好ましい。当該第五の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中の油脂の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、油脂２．９～１３．６質量部が好ましく、５．０～１１．５質量部がより好ましい。 The content of protein derived from nuts in the "raw materials containing protein derived from nuts, oil and fat, and water" in the fifth embodiment is not particularly limited; Protein derived from nuts is preferably 0.4 to 4.3 parts by weight, and more preferably 1.2 to 3.5 parts by weight, per 100 parts by weight of the raw material containing "and raw materials containing water." The content of oil and fat in the "raw material containing protein, oil and fat derived from nuts, and water" in the fifth embodiment is not particularly limited, but for example, "raw material containing protein, oil and water derived from nuts" ” 2.9 to 13.6 parts by mass of the fat and oil is preferably 2.9 to 13.6 parts by mass, and more preferably 5.0 to 11.5 parts by mass.
本工程に用いる原料のうち、ナッツ類に由来するタンパク質を含むもの以外の原料としては、本発明の飲食品の説明において前述したものを使用することができ、使用量なども前記と同様に設定できる。 当該混合工程において、上記「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を混合する際の温度は、８０℃以上、１００℃未満である。当該工程を９８℃以下で行うことが好ましく、９５℃以下で行うことがより好ましい。また、当該工程を８０℃以上で行うことが好ましく、８５℃以上で行うことがより好ましい。当該混合工程の時間は限定されないが、例えば、１０～６０分、好ましくは２５～３５分の範囲で適宜設定できる。「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を８０℃以上に加熱すると、当該原料はゲル化する。そのため、本工程ではゲル化した状態で原料を混合する。これにより、増粘安定剤を使用せずとも粘度を付与し、空気を抱き込みやすい物性が得られる。当該混合は、攪拌機、ブレンダー、ニーダー等により行うことができる。上記混合工程で得られた混合物を次の加熱工程に供する。 Among the raw materials used in this step, other than those containing protein derived from nuts, those mentioned above in the description of the food and drink products of the present invention can be used, and the amount used is also set in the same manner as above. can. In the mixing step, the temperature at which the above-mentioned "raw materials containing proteins derived from nuts, oils and fats, and water" are mixed is 80°C or higher and lower than 100°C. It is preferable to perform this step at a temperature of 98°C or lower, more preferably a temperature of 95°C or lower. Moreover, it is preferable to carry out the said process at 80 degreeC or more, and it is more preferable to carry out at 85 degreeC or more. The time for the mixing step is not limited, but can be appropriately set, for example, in the range of 10 to 60 minutes, preferably 25 to 35 minutes. When "a raw material containing protein derived from nuts, fats and oils, and water" is heated to 80°C or higher, the raw material gels. Therefore, in this step, the raw materials are mixed in a gelled state. As a result, viscosity can be imparted without using a thickening stabilizer, and physical properties that easily entrap air can be obtained. The mixing can be performed using a stirrer, blender, kneader, or the like. The mixture obtained in the above mixing step is subjected to the next heating step.
好ましい実施形態において、混合工程で得られた混合物をさらにホモゲナイザー（二段式ホモゲナイザー等）により均質化させてもよい。均質化の際の温度は限定されないが、例えば、４０℃～８０℃、好ましくは６０～７０℃の範囲で適宜設定できる。当該均質化工程を行うことにより脂肪球やタンパク質を微細化させ、良好な乳化分散状態が得られるため好ましい。 In a preferred embodiment, the mixture obtained in the mixing step may be further homogenized using a homogenizer (such as a two-stage homogenizer). The temperature during homogenization is not limited, but can be appropriately set, for example, in the range of 40°C to 80°C, preferably 60 to 70°C. This homogenization step is preferable because fat globules and proteins can be made finer and a good emulsified and dispersed state can be obtained.
次に、上記工程で得られた混合物を８０℃以上、１２０℃以下で加熱する工程（加熱工程）を行う。当該工程は１２０℃以下で行うことが好ましく、１００℃以下で行うことがより好ましい。また、当該工程は８０℃以上で行うことが好ましく、８５℃以上で行うことがより好ましい。当該加熱工程の時間は限定されないが、例えば、２～１００秒、好ましくは１５～６０秒、より好ましくは３０～４５秒の範囲で適宜設定できる。 Next, a step (heating step) of heating the mixture obtained in the above step at a temperature of 80° C. or higher and 120° C. or lower is performed. This step is preferably carried out at 120°C or lower, more preferably 100°C or lower. Moreover, it is preferable to carry out the said process at 80 degreeC or more, and it is more preferable to carry out at 85 degreeC or more. The time for the heating step is not limited, but can be appropriately set, for example, in the range of 2 to 100 seconds, preferably 15 to 60 seconds, and more preferably 30 to 45 seconds.
当該加熱工程は、加熱時の固体化を防ぐ観点から、混合物を流動させながら行うことが好ましい。当該加熱工程は、チューブ式殺菌機、プレート式殺菌機、インジェクション式殺菌機、インフュージョン式殺菌機、ジュール式殺菌機、バッチ式殺菌機等により行うことができる。 The heating step is preferably performed while the mixture is fluidized from the viewpoint of preventing solidification during heating. The heating step can be performed using a tube-type sterilizer, a plate-type sterilizer, an injection-type sterilizer, an infusion-type sterilizer, a Joule-type sterilizer, a batch-type sterilizer, or the like.
ナッツ類に由来するタンパク質、油脂及び水を含む原料の混合物を１２０℃以上に加熱するとナッツ類に由来するタンパク質が熱変性し、低粘度化が生じる。本実施形態では、１２０℃未満で加熱することにより、ゲル化による増粘が生じ、オーバーラン性が向上し、滑らかな物性を得ることができるため好ましい。 When a mixture of raw materials containing protein derived from nuts, oil and fat, and water is heated to 120° C. or higher, the protein derived from nuts is thermally denatured, resulting in a decrease in viscosity. In this embodiment, heating at a temperature below 120° C. is preferable because thickening occurs due to gelation, overrun properties are improved, and smooth physical properties can be obtained.
当該第五の実施形態にかかる方法を用いることにより、ナッツ類に由来するタンパク質
を含有する従来の食品（冷菓等）と比較して、乳化剤、安定剤を使用しないか、使用してもより少ない量で、フリージングの際のオーバーラン性向が向上し、十分に空気を含ませることが可能となり、その結果、なめらかで高品質な物性を実現することができるため好ましい。従って、当該第五の実施形態にかかる方法は、食品の製造、特に第二の実施形態における食品（好ましくは冷菓等）の製造に適している。
By using the method according to the fifth embodiment, emulsifiers and stabilizers are not used or less than conventional foods containing proteins derived from nuts (frozen desserts, etc.) This is preferable because it improves the overrun tendency during freezing and makes it possible to sufficiently incorporate air, thereby realizing smooth and high-quality physical properties. Therefore, the method according to the fifth embodiment is suitable for manufacturing foods, particularly the food (preferably frozen desserts, etc.) according to the second embodiment.
第六の実施形態において、本発明は、
ナッツ類に由来するタンパク質及び油脂を合計７．０～９５．０質量％ 含む飲食品の製
造方法であって、
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、０℃以上、８０℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を８０℃～１５０℃で静置する工程
を含む、方法
を提供する。
In a sixth embodiment, the invention provides:
A method for producing a food or drink containing a total of 7.0 to 95.0% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 0°C or more and less than 80°C,
Provided is a method comprising the step of allowing a mixture containing protein derived from nuts, oil and fat, and water to stand at 80°C to 150°C.
当該第六の実施形態において、まず、ナッツ類に由来するタンパク質、油脂及び水を含む原料を、０℃以上、８０℃未満の温度で混合する工程を行う。本工程においても、原料としては、ナッツ類に由来するタンパク質を含む原料（当該原料が油脂を含む）と水と任選択でその他の原料の組合せ、ナッツ類に由来するタンパク質を含む原料と油脂と水と任選択でその他の原料の組合せ等が挙げられる。本工程において、原料のうち、ナッツ類に由来するタンパク質を含むものとしては、ナッツ類ペースト、ナッツ類粉末、ナッツ類タンパク抽出物、ナッツ類エキス、ナッツ類加工品等が挙げられ、ナッツ類ペーストが好ましい。ナッツ類に由来するタンパク質を含む原料の配合量は特に限定されないが、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の総量１００質量部に対し、ナッツ類に由来するタンパク質を含む原料７．０～９５．０質量部が好ましく、１４．９～６３．７がより好ましく、２１．３～６３.７質量部がより好ましく、２１．３～４４．６質
量部がより好ましい。また、油脂としては、上記ナッツ類に由来するタンパク質に含まれる油脂、それ以外の油脂（例えば、前述した植物油脂等）等が挙げられる。当該実施形態において、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」の混合物１００質量部に対し、ナッツ類に由来するタンパク質及び油脂を合計７．０～９５．０質量部含むことが好ましく、１４．９～５９．５質量部含むことがより好ましい。より好ましくは、２０．０～４４．６質量部含むことがさらに好ましい。
In the sixth embodiment, first, a step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 0° C. or higher and lower than 80° C. is performed. In this process, the raw materials include a combination of raw materials containing proteins derived from nuts (the raw materials include oils and fats), water and optionally other raw materials, raw materials containing proteins derived from nuts and oils and fats. Examples include combinations of water and optionally other raw materials. In this process, among the raw materials, those containing protein derived from nuts include nut paste, nut powder, nut protein extract, nut extract, nut processed products, etc. is preferred. The amount of raw materials containing proteins derived from nuts is not particularly limited, but the raw materials containing proteins derived from nuts per 100 parts by mass of the total amount of "raw materials containing proteins derived from nuts, oils and fats, and water" It is preferably from 7.0 to 95.0 parts by weight, more preferably from 14.9 to 63.7 parts by weight, more preferably from 21.3 to 63.7 parts by weight, and even more preferably from 21.3 to 44.6 parts by weight. In addition, examples of the fats and oils include fats and oils contained in proteins derived from the above-mentioned nuts, and other fats and oils (for example, the aforementioned vegetable oils and fats). In this embodiment, a total of 7.0 to 95.0 parts by mass of proteins and fats derived from nuts may be contained per 100 parts by mass of the mixture of "raw materials containing proteins derived from nuts, fats and oils, and water." It is preferably contained in an amount of 14.9 to 59.5 parts by mass. More preferably, it contains 20.0 to 44.6 parts by mass.
また、当該第六の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」において、ナッツ類に由来するタンパク質１質量部に対する油脂の含有割合は、０．０１～１０．０質量部が好ましく、より好ましくは０．１～５．０質量部である。 In addition, in the "raw material containing protein derived from nuts, fats and oils, and water" in the sixth embodiment, the content ratio of fats and oils to 1 part by mass of protein derived from nuts is 0.01 to 10.0 mass. parts by weight, more preferably 0.1 to 5.0 parts by weight.
当該第六の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中のナッツ類に由来するタンパク質の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、ナッツ類に由来するタンパク質０．６～９４．１質量部が好ましく、４．０～４０．０質量部がより好ましく、４．０～１７．５質量％がより好ましい。当該第六の実施形態における「ナッツ類に由来するタンパク質、油脂及び水を含む原料」中の油脂の含有量は特に限定されないが、例えば、「ナッツ類に由来するタンパク質、油脂及び水を含む原料」１００質量部に対し、油脂０．１～８６．４質量部が好ましく、４．０～６０．０質量部がより好ましく、４．０～４５．０％がより好ましい。 The content of protein derived from nuts in the "raw material containing protein derived from nuts, oil and fat, and water" in the sixth embodiment is not particularly limited, but for example, the content of protein derived from nuts is "raw material containing protein derived from nuts, oil and fat." Protein derived from nuts is preferably 0.6 to 94.1 parts by mass, more preferably 4.0 to 40.0 parts by mass, and 4.0 to 17.5 parts by mass, per 100 parts by mass of "raw materials containing and water" Mass% is more preferred. In the sixth embodiment, the content of oil in the "raw material containing protein, oil, and water derived from nuts" is not particularly limited, but for example, "raw material containing protein, oil, and water derived from nuts" is not particularly limited. The fat and oil is preferably 0.1 to 86.4 parts by weight, more preferably 4.0 to 60.0 parts by weight, and more preferably 4.0 to 45.0 parts by weight, per 100 parts by weight.
本工程に用いる原料のうち、ナッツ類に由来するタンパク質を含むもの以外の原料としては、本発明の飲食品の説明において前述したものを使用することができ、使用量なども
前記と同様に設定できる。
Among the raw materials used in this step, other than those containing protein derived from nuts, those mentioned above in the description of the food and drink products of the present invention can be used, and the amount used is also set in the same manner as above. can.
当該混合工程において、上記「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を混合する際の温度は、０℃以上、８０℃未満である。当該工程を６０℃以下で行うことが好ましく、４５℃以下で行うことがより好ましい。また、当該工程を２０℃以上で行うことが好ましく、３５℃以上で行うことがより好ましい。「ナッツ類に由来するタンパク質、油脂及び水を含む原料」を８０℃以上に加熱すると、当該原料はゲル化する。そのため、本工程ではゲル化を抑えた状態でまずは原料をより均一に混合する。当該混合は、攪拌機、ブレンダー、ニーダー等により行うことができる。上記混合工程で得られた混合物を次の加熱工程に供する。 In the mixing step, the temperature at which the above-mentioned "raw materials containing proteins derived from nuts, fats and oils, and water" are mixed is 0°C or higher and lower than 80°C. It is preferable to perform this step at a temperature of 60°C or lower, more preferably a temperature of 45°C or lower. Moreover, it is preferable to carry out the said process at 20 degreeC or more, and it is more preferable to carry out at 35 degreeC or more. When "a raw material containing protein derived from nuts, fats and oils, and water" is heated to 80°C or higher, the raw material gels. Therefore, in this step, the raw materials are first mixed more uniformly while suppressing gelation. The mixing can be performed using a stirrer, blender, kneader, or the like. The mixture obtained in the above mixing step is subjected to the next heating step.
好ましい実施形態において、混合工程で得られた混合物をさらにホモゲナイザーにより均質化させてもよい。均質化の際の温度は限定されないが、例えば、４０℃～８０℃、好ましくは６０～７０℃の範囲で適宜設定できる。当該均質化工程を行うことにより、脂肪球やタンパク質が微細化し、均一に分散する。それにより、加熱後のゲル物性が均一で、なめらかで安定した状態となるため好ましい。 In a preferred embodiment, the mixture obtained in the mixing step may be further homogenized using a homogenizer. The temperature during homogenization is not limited, but can be appropriately set, for example, in the range of 40°C to 80°C, preferably 60 to 70°C. By performing the homogenization step, fat globules and proteins are miniaturized and uniformly dispersed. This is preferable because the physical properties of the gel after heating become uniform, smooth, and stable.
次に、上記工程で得られた混合物を８０℃以上で静置する工程（静置加熱工程）を行う。当該工程は１５０℃以下で行うことが好ましく、１２０℃以下で行うことがより好ましい。また、当該工程は８５℃以上で行うことが好ましく、１００℃以上で行うことがより好ましい。当該静置加熱工程の時間は限定されないが、例えば、３００～３０００秒、好ましくは５００～１５００秒、より好ましくは５７０～８００秒の範囲で適宜設定できる。当該静置加熱工程は、加熱加圧殺菌機、オーブン、蒸し器、電子レンジ等により行うことができる。好ましくは加熱加圧殺菌機、オーブン等の静置加熱処理が挙げられる。
ナッツ類に由来するタンパク質、油脂及び水を含む原料の混合物を８０℃以上に加熱するとゲル化し、１２０℃以上に静置加熱するとナッツ類に由来するタンパク質がゲル化する。従って、本実施形態によれば、ゲル化した飲食品を得ることができ当該第六の実施形態にかかる方法は、食品の製造、特に第三の実施形態における食品（好ましくはゲル状食品等）の製造に適している。
Next, a step of standing the mixture obtained in the above step at 80° C. or higher (standing heating step) is performed. This step is preferably carried out at 150°C or lower, more preferably 120°C or lower. Moreover, it is preferable to carry out the said process at 85 degreeC or more, and it is more preferable to carry out at 100 degreeC or more. The time for the stationary heating step is not limited, but can be appropriately set, for example, in the range of 300 to 3000 seconds, preferably 500 to 1500 seconds, and more preferably 570 to 800 seconds. The stationary heating step can be performed using a heating and pressure sterilizer, an oven, a steamer, a microwave oven, or the like. Preferably, static heat treatment using a heat-pressure sterilizer, an oven, etc. is used.
When a mixture of raw materials containing proteins derived from nuts, fats and oils, and water is heated to 80° C. or higher, it becomes gelled, and when left standing and heated to 120° C. or higher, the proteins derived from nuts become gelled. Therefore, according to the present embodiment, a gelled food/drink product can be obtained. suitable for manufacturing.
当該第六の実施形態にかかる方法を用いることにより、ナッツ類に由来するタンパク質を含有する従来の食品（ゲル状食品等）と比較して、食品添加物を使用しないかもしくは使用しても少量で、なめらかで弾性のある物性を有する食品を提供することができるため好ましい。 By using the method according to the sixth embodiment, compared to conventional foods containing protein derived from nuts (gel-like foods, etc.), food additives are not used or even if they are used, they are used in small amounts. This is preferable because it can provide a food product with smooth and elastic physical properties.
以下に、実施例を用いて本発明の特定の実施形態を詳細に説明するが、本発明はかかる実施例に限定されない。 EXAMPLES Below, specific embodiments of the present invention will be described in detail using Examples, but the present invention is not limited to these Examples.
実施例１ 液状食品
<配合>
アーモンドペースト（皮なしアーモンドを原料とするもの） ６.０％
食物繊維 ３.１％
水 残部
<製造方法>
まず、上記配合の原料を70℃で混合した。次に、得られた混合物を二段式ホモゲナイザーで均質化した（１５ＭＰａ ※二段目で５ＭＰａまで上げ、一段目で１５ＭＰａまで上げ
る）。上記で均質化した混合物を１０℃以下に冷却した。冷却した混合物をプレート式殺菌機等で１３５度３０秒殺菌した。混合物を２５℃以下に冷却し、容器充填して、容器詰のアーモンドミルクを得た。上記方法により得られたアーモンドミルクのタンパク量を燃
焼法により測定した。また、当該アーモンドミルクの油脂量をエーテル抽出法により測定した。
Example 1 Liquid food
<Formulation>
Almond paste (made from skinless almonds) 6.0%
Dietary fiber 3.1%
water remainder
<Manufacturing method>
First, the raw materials in the above formulation were mixed at 70°C. Next, the obtained mixture was homogenized using a two-stage homogenizer (15 MPa *raised to 5 MPa in the second stage, and raised to 15 MPa in the first stage). The above homogenized mixture was cooled to below 10°C. The cooled mixture was sterilized at 135 degrees for 30 seconds using a plate sterilizer or the like. The mixture was cooled to below 25° C. and filled into containers to obtain packaged almond milk. The protein content of the almond milk obtained by the above method was measured by a combustion method. In addition, the amount of oil and fat in the almond milk was measured by an ether extraction method.
さらに、得られたアーモンドミルクについて、静置試験及び官能評価を行った。具体的には、静置試験は、アーモンドミルクを２０℃で１００日間静置し、目視にて外観の均一性を評価した。評価基準は以下の通り：
〇：著しい分離・沈殿が認められない
×：著しい分離・沈殿が発生している
また、食品の官能試験に精通した６名のパネラーにより、アーモンドミルクの滑らかさを評価した。評価基準は以下の通り：
◎：なめらか
〇：ややなめらか（僅かにざらつき・口残りを感じる）
△：なめらかではない（ざらつきを感じる）
×：全くなめらかではない（著しいざらつきを感じる）
実施例１のアーモンドミルクの成分値及び試験の結果を表１に示す：
Furthermore, the obtained almond milk was subjected to a standing test and a sensory evaluation. Specifically, in the standing test, almond milk was left standing at 20°C for 100 days, and the uniformity of appearance was visually evaluated. The evaluation criteria are as follows:
○: Significant separation/precipitation is not observed. ×: Significant separation/precipitation occurs. In addition, the smoothness of the almond milk was evaluated by six panelists familiar with food sensory tests. The evaluation criteria are as follows:
◎: Smooth 〇: Slightly smooth (slightly rough and leaves a feeling of lingering)
△: Not smooth (feels rough)
×: Not smooth at all (feels extremely rough)
The component values and test results of the almond milk of Example 1 are shown in Table 1:
上記に示すように、得られたアーモンドミルクは、なめらかで高品質な物性を示した。 As shown above, the obtained almond milk exhibited smooth and high quality physical properties.
実施例２ 冷菓
<配合>
アーモンドペースト １０％
食物繊維 ５％
植物油脂 ８．５％
糖類 ２０％
水 残部
<製造方法>
上記配合の原料を８０℃で３０分間混合した。得られた混合物を二段式ホモゲナイザーで均質化した（１５ＭＰａ ※二段目で５ＭＰａまで上げ、一段目で１５ＭＰａまで上げ
る）。均質化した混合物をプレート式殺菌機で９０℃３０秒殺菌した。殺菌後の混合物を１０℃以下に冷却した。冷却後の上記混合物を連続式フリーザーでフリージングし、容器に充填して、冷菓を得た。
Example 2 Frozen dessert
<Formulation>
Almond paste 10%
Dietary fiber 5%
Vegetable oil 8.5%
Sugar 20%
water remainder
<Manufacturing method>
The raw materials in the above formulation were mixed at 80° C. for 30 minutes. The resulting mixture was homogenized using a two-stage homogenizer (15 MPa *raised to 5 MPa in the second stage, and raised to 15 MPa in the first stage). The homogenized mixture was sterilized at 90° C. for 30 seconds using a plate sterilizer. The sterilized mixture was cooled to below 10°C. The cooled mixture was frozen in a continuous freezer and filled into containers to obtain frozen desserts.
上記方法により得られた冷菓のタンパク量及び油脂量を実施例１と同様に測定した。 The protein content and fat content of the frozen dessert obtained by the above method were measured in the same manner as in Example 1.
さらに、得られた冷菓について官能評価を行った。具体的には
食品の官能試験に精通した６名のパネラーにより、冷菓の滑らかさを評価した。評価基準
は以下の通り：
◎：なめらか
〇：ややなめらか（僅かに氷晶感を感じる）
△：なめらかではない（氷晶感を感じる）
×：全くなめらかではない（著しい氷晶感を感じる）
実施例２の冷菓の成分値及び官能試験の結果を表２に示す：
Furthermore, a sensory evaluation was performed on the obtained frozen dessert. Specifically, six panelists familiar with food sensory tests evaluated the smoothness of the frozen desserts. The evaluation criteria are as follows:
◎: Smooth 〇: Slightly smooth (slightly feels like ice crystals)
△: Not smooth (feels like ice crystals)
×: Not smooth at all (you can feel a noticeable ice crystal texture)
The component values and sensory test results of the frozen dessert of Example 2 are shown in Table 2:
上記に示すように、得られた冷菓は、フリージングの際のオーバーラン性向が向上し、十分に空気を含ませることが可能となり、その結果、なめらかで高品質な物性を実現することができた。 As shown above, the resulting frozen dessert has improved overrun tendency during freezing, making it possible to incorporate sufficient air, and as a result, achieving smooth, high-quality physical properties. .
実施例３ ゲル状食品
<配合>
アーモンドペースト ４０％
活性炭処理水 ６０％
<製造方法>
まず、上記配合の原料を４０℃で混合した。得られた混合物を卓上ホモゲナイザーで均質化（９７００ｒｐｍ １分）した。次に、均質化した混合物を容器に充填し、加圧加熱
殺菌機で１２０℃２０分静置加熱し、１０℃に冷却して、ゲル状食品を得た。
Example 3 Gel food
<Formulation>
Almond paste 40%
Activated carbon treated water 60%
<Manufacturing method>
First, the above-mentioned raw materials were mixed at 40°C. The resulting mixture was homogenized using a tabletop homogenizer (9700 rpm, 1 minute). Next, the homogenized mixture was filled into a container, heated at 120° C. for 20 minutes with a pressurized heat sterilizer, and cooled to 10° C. to obtain a gel-like food.
上記方法により得られたゲル状食品のタンパク量及び油脂量を実施例１と同様に測定した。 The protein content and fat content of the gel-like food obtained by the above method were measured in the same manner as in Example 1.
さらに、得られたゲル状食品について官能評価を行った。具体的には、食品の官能試験に精通した６名のパネラーにより、冷菓の硬さ及び滑らかさを評価した。評価基準は以下の通り：
ゲル状態の評価基準
〇：ゲルを形成している
×：ゲルを形成していない
なめらかさの評価基準
◎：なめらか
〇：ややなめらか（僅かにざらつき・口残りを感じる）
△：なめらかではない（ざらつきを感じる）
×：全くなめらかではない（著しいざらつきを感じる）
実施例３のゲル状食品の成分値及び官能試験の結果を表３に示す：
Furthermore, sensory evaluation was performed on the gel-like food obtained. Specifically, six panelists familiar with food sensory tests evaluated the hardness and smoothness of the frozen desserts. The evaluation criteria are as follows:
Evaluation criteria for gel state 〇: Forms a gel ×: Evaluation criteria for smoothness without forming a gel ◎: Smooth 〇: Slightly smooth (slightly rough and leaves a feeling of lingering in the mouth)
△: Not smooth (feels rough)
×: Not smooth at all (feels extremely rough)
The component values and sensory test results of the gel food of Example 3 are shown in Table 3:
上記に示すように、得られたゲル状食品は、なめらかで弾性のある物性を有していた。 As shown above, the obtained gel-like food had smooth and elastic physical properties.
Claims (9)
アーモンドに由来するタンパク質、油脂及び水を含む原料を、４０℃以上、８０℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を１２０℃～１５０℃で流動させる工程
を含む、方法。 A method for producing a food or drink containing a total of 1.8 to 7.5% by mass of proteins and fats and oils derived from almonds ,
A step of mixing raw materials containing protein derived from almonds , oil and fat, and water at a temperature of 40 °C or higher and lower than 80 °C,
A method comprising the step of fluidizing a mixture containing protein derived from nuts, oil and fat, and water at 120°C to 150°C.
ナッツ類に由来するタンパク質、油脂及び水を含む原料を、８０℃以上、１００℃未満の温度で混合する工程、
ナッツ類に由来するタンパク質、油脂及び水を含む混合物を８５℃以上、１２０℃未満で加熱する工程
を含む、方法（ただし、アーモンドに粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品の製造方法を除く）。 A method for producing a food or drink containing a total of 4.0 to 15.0% by mass of proteins and fats and oils derived from nuts,
A step of mixing raw materials containing proteins derived from nuts, oils and fats, and water at a temperature of 80°C or more and less than 100°C,
A method that includes the step of heating a mixture containing proteins, oils and fats derived from nuts, and water at a temperature of 85°C or higher and lower than 120°C (However, liquid food and beverages prepared by grinding and extracting almonds to remove insoluble solids) (excluding manufacturing methods).
アーモンドに由来するタンパク質、油脂及び水を含む原料を、３５℃以上、８０℃未満の温度で混合する工程、
アーモンドに由来するタンパク質、油脂及び水を含む混合物を８５℃以上で静置する工程を含む、方法（ただし、アーモンドに粉砕及び抽出処理をして不溶性固形分を取り除いた液状飲食品の製造方法を除く）。 A method for producing a food or drink product containing a total of 7.0 to 95.0% by mass of proteins and fats and oils derived from almonds ,
A step of mixing raw materials containing almond -derived protein, fats and oils, and water at a temperature of 35 °C or higher and lower than 80 °C,
A method that includes the step of leaving a mixture containing protein, oil and fat derived from almonds , and water at 85°C or higher (however, a method for producing liquid food and drink products in which almonds are ground and extracted to remove insoluble solids) except).
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| JP2020080672A (en) | 2018-11-19 | 2020-06-04 | 江崎グリコ株式会社 | Beverage, food and seasoning containing crushed almonds with skin |
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| JP2020080672A (en) | 2018-11-19 | 2020-06-04 | 江崎グリコ株式会社 | Beverage, food and seasoning containing crushed almonds with skin |
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