JPH02145175A - Acidic nutritive drink - Google Patents

Abstract

PURPOSE:To provide an acidic nutritive drink having a high nutritive value and excellent taste by adding lactoalbumin thermally denatured into a cloudy state as a protein to the drink. CONSTITUTION:An aqueous solution prepared by dissolving 15wt.% of lactoalbumin in water of <=50 deg.C is heated at 60-100 deg.C to give a protein aqueous solution containing the lactoalbumin denatured into a cloudy state. The prepared protein aqueous solution is mixed with a juice (e.g. orange juice), a vinegar (e.g. citric acid), a saccharide (sucrose), etc., to adjust the pH of the solution, sterilized at 80-90 deg.C, charged in a container and subsequently subjected to a high temperature sterilization treatment at 100-150 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a nutritional drink containing high quality protein under acidic conditions.

(Prior Art) Major proteins such as casein and soybean protein have isoelectric points on the acidic side, and precipitates are formed. Therefore, it has been considered difficult to obtain an easy-to-drink beverage containing protein under acidic conditions.

Regarding the production of acidic soy milk drinks, protein aggregation due to acid,
Gum is used to prevent precipitation. For example, JP-A-58-183060 discloses the use of high methoxy pectin, and JP-A-59-151,837 discloses the use of crystalline cellulose and carboxymethyl cellulose.

(Problem to be solved by the invention) The nutritional value of protein is determined by the type and amount of amino acids that make up the protein, and protein score is used as an evaluation method. The protein scores of various proteins are, for example, lactalbumin: 100, egg protein: 100, case parakeet: 91, and soybean protein: 60. This shows that lactalbumin and egg protein are high-quality proteins with high nutritional value; however, these proteins coagulate when heated or precipitate when exposed to acids.

In the case of beverages, making them acidic, such as fruit juice drinks and sports drinks, gives them a refreshing and refreshing flavor.
It becomes easier to drink. In particular, it is preferable to use acidic beverages for beverages containing protein, since the protein may have a characteristic animal odor, astringency, and bitterness.

Therefore, it has been desired to develop an acidic beverage containing lactalbumin with high nutritional value, but it has been difficult to produce it because lactalbumin coagulates due to heating and acid.

(Means for Solving the Problems) As a result of extensive research in order to solve these problems, the present inventors have found that they have developed a method for providing nutritional nutrition by using lactalbumin, which has been heat-denatured to at least a cloudy state, as a protein. The inventors have discovered that an acidic nutritional drink with high value and excellent palatability can be obtained, and have arrived at the present invention.

That is, the present invention provides an acidic nutritional drink characterized by containing lactalbumin heat-denatured to a cloudy state.

The lactalbumin heat-denatured to a cloudy state used in the present invention can be prepared by the following treatment.

Lactalbumin is preferably dissolved in water at a temperature of 50°C or lower, and the aqueous solution is heated at a temperature of 60 to 100°C, preferably 70 to 8°C.
Heat to 5°C to denature to a cloudy state. In this case, it is desirable that the concentration of lactalbumin be 15% by weight or less. If the concentration is higher than that, there is a risk of gelation.

In the present invention, a lactalbumin aqueous solution prepared as described above and heat-denatured to a cloudy state is used as a raw material substrate. Acidic beverage substances such as fruit juice, acidulant, and flavor are added to this solution to obtain an acidic nutritional drink with a pi of about 6.5 to 2.5. For example, fruit juices include orange, grape, apple, and lemon, and acidulants include citric acid, malic acid, tartaric acid, lactic acid, and fumaric acid. Furthermore, proteins other than lactalbumin, fats and oils, carbohydrates, vitamins, and minerals can be added as necessary.

Proteins include casein and soybean protein, and fats and oils include
These include animal and vegetable oils such as milk fat, rapeseed oil, and lard, medium-chain fatty acid triglycerides, and transesterified oils thereof. Carbohydrates include sugar, glucose, fructose, lactose, sugar alcohol, and dextrin. Furthermore, emulsifiers, phosphates, etc. can be used for the purpose of emulsifying fats and oils.

The acidic nutritional drink of the present invention is prepared by blending and dissolving materials such as fruit juice, acidulant, and carbohydrates into a lactalbumin aqueous solution heated and denatured to a cloudy state. This liquid mixture is homogenized using a homogenizer, sterilized at 80 to 90°C, and then filled. Moreover, high temperature sterilization treatment at 100 to 150°C can be performed as necessary. Various conventional sterilizers and sterilizers can be used for sterilization or sterilization, but ultra-high temperature instant heating (UHT) using indirect heating method or direct steam heating method
) or sterilization is preferred.

(Effects of the Invention) The present invention uses lactalbumin that has been thermally denatured into a cloudy state to prevent coagulation of this protein due to heat treatment and maintains its dispersed state even in acidic conditions. This makes it possible to contain the following.

Therefore, the product of the present invention contains lactalbumin, which has high nutritional value, and since it is acidic, the odor peculiar to lactalbumin disappears, making it a novel drink that is easy to drink.

(Example) Next, the present invention will be explained with reference to Examples and Comparative Examples. The following percentages are based on weight.

Example 1 A drink having the composition shown in Table 1 was prepared. First, water was added to lactalbumin to dissolve it, and this solution was heated to 75°C using a plate heat exchanger.

After heating, the solution changed from a transparent solution to a cloudy white one. The remaining ingredients were added to this cloudy liquid and dissolved. This liquid mixture was homogenized at approximately 60°C and a homogenizing pressure of 50 kg/cm''. This homogeneous liquid was instantly heated to 120°C,
A filled and sealed canned nutritional drink (p12.8) was obtained.

This nutritional drink had a good flavor, was easy to drink, and could be used as a nutritional drink containing high-quality protein.

Table 1 Comparative Example 1 In Example 1, when lactalbumin was treated using an undenatured solution without being denatured to a cloudy state, it coagulated during sterilization, and the desired beverage could not be obtained.

Example 2 A drink having the composition shown in Table 2 was prepared. First, water was added to lactalbumin to dissolve it, and this solution was heated to 80°C and held at that temperature for 15 minutes.

The solution changed from a clear solution to a cloudy white one. The remaining ingredients were added to this cloudy liquid and dissolved.

Naorienoic acid monoglyceride was dissolved in advance in a blended oil of soybean oil and medium chain fatty acid triglyceride and added.

This mixture was heated to 65℃ in the first stage at 350 kg/cnl, 2
Homogenized by a two-step homogenization method of 50 kg/cI (stage),
An emulsion was obtained. This emulsion was processed at 135°C for 12 seconds using an indirect heating type ultra-high temperature instant heat sterilizer, then homogenized aseptically at 70°C with a homogeneous pressure of 100 kg/eIIl, cooled to 20°C, and placed in a sterile container. A nutritional drink (pH 6.1) was obtained. This nutritional drink had a refreshing feel, was easy to drink, had sufficient nutrition and calorific value, and could be used as a nutritional drink. Further, when the mixture was left at 40°C for 30 days, no protein precipitation was observed, and the dispersibility was good.

Table 2 This nutritional drink had a good flavor, was easy to drink, and could be used as a nutritional drink containing high-quality protein.

Table 3 Comparative Example 2 In Example 2, when lactalbumin was treated using an undenatured solution without being denatured to a cloudy state, it coagulated during sterilization, and the desired beverage could not be obtained.

Example 3 A drink having the composition shown in Table 3 was prepared. First, lactalbumin was added to water and dissolved, and this solution was heated to 80° C. using a plate heat exchanger. The solution turned from a transparent container to a cloudy white color. The remaining ingredients were added to this cloudy liquid and dissolved. The solution at approximately 70°C is homogenized at a pressure of 200°C.
Homogenization treatment was carried out at kg/cot.

This homogeneous liquid was sterilized at 85°C for 5 minutes, and then filled at 80°C to obtain a nutritional drink (pH 3.5).

Comparative Example 3 In Example 3, lactalbumin was not denatured by heating to a cloudy state, but the unmodified solution was used as it was for treatment.

The nutritional drink thus obtained contained granular aggregates, had a raw odor characteristic of lactalbumin, and was inferior to Example 3 in terms of physical properties and flavor.

Claims (1)

[Claims] An acidic nutritional drink characterized by containing lactalbumin, which is heated and denatured to a cloudy state, as a protein.