JPH025842A - Production of purified beverage or raw material thereof - Google Patents

Abstract

PURPOSE:To obtain a beverage (or raw material thereof) transparent and good in color tone without causing cloudinesses or precipitates even after a lapse of long time by treating an aqueous solution of a protein hydrolyzate with a ultrafiltration membrane to remove potentially insolubilizing components. CONSTITUTION:A hydrolyzate from protein such as collagen, milk, soybeans or wheat is dissolved in a solvent predominant in water, and the resultant solution is filtered through a ultrafiltration membrane 2000-200000 (pref. 10000-100000) in fractional molecular weight.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention is directed to a process for producing a transparent beverage or a hydrolyzed protein from its raw material, from which potentially insolubilized components have been removed.

[Prior Art/Problems to be Solved by the Invention] As beverages or hydrolyzed proteins as raw materials thereof, those of animal origin and those of plant origin are used.

Specific examples of the animal-derived proteins include hydrolysates of proteins such as collagen, milk, and chicken eggs, and specific examples of plant-derived proteins include hydrolysates of proteins such as soybean, wheat, corn, and almonds. ing. Fork,
Since the squeezed lees of vegetable oils and fats are generally concentrated in terms of protein, some of them can be used as raw materials for hydrolysis in the present application.

These hydrolyzed proteins for beverage formulation are usually prepared in solutions mainly composed of water (hereinafter referred to as aqueous solutions) or dried solids (
It is supplied on the market as a powder (powder), but even in solid form it is used as an aqueous solution when added to drinks. In order to maintain the uniformity of the beverage and increase its commercial value, these aqueous solutions must be transparent and free from cloudiness, turbidity, and sedimentation even after long-term storage. Furthermore, even in beverages containing this, especially if the beverage is a transparent product, it is required to remain transparent for a long period of time.

However, even if the hydrolyzed proteins or their derivatives conventionally supplied on the market are transparent when filtered during production, they tend to form precipitates after being stored for 1 to 6 months, making them difficult to use as beverage ingredients. The product value has also decreased, and there are restrictions on its inclusion in beverages.

It is known that the phenomenon of cloudiness, precipitation, etc., is generally more pronounced as the average deviation of the hydrolyzed protein is larger, and it is known that it is more pronounced when the hydrolyzed protein is derived from vegetable protein than when it is derived from collagen. There is.

This cloudiness and precipitate will become transparent when filtered, but they will appear again after 1 to 6 months have passed, and even if you filter them again, they will appear again.There is no limit to this, and fundamentally they remain transparent for a long time. It is very difficult to produce hydrolyzed proteins that can be used.

Note that as a method for hydrolyzing natural proteins, methods of hydrolyzing with acid, alkali, or proteolytic enzyme are known.

[Means for Solving the Problems] The present invention has been made in order to solve the problems such as stubborn cloudiness and precipitation that occur when hydrolyzed proteins as described above are stored as an aqueous solution. A method for producing M-made beverages or raw materials thereof, characterized in that proteins are filtered through an ultrafiltration membrane with a molecular weight cutoff of 2000-200.000 to remove potential insolubilized components.

The hydrolyzed protein solution in the present invention refers to a hydrolyzed protein that has conventionally been used as a beverage or its raw material, and is not particularly limited as long as it can be used as a beverage or its raw material.

Specific examples of such hydrolyzed protein solutions include [
Examples include solutions of animal or vegetable protein hydrolysates as described in the section ``Prior Art/Problems to be Solved by the Invention''.

Hydrolyzed proteins such as those mentioned above are usually treated with acids, alkalis,
Furthermore, it can be obtained by hydrolyzing animal or vegetable proteins in a conventional manner using pepsin, papain, trypsin, or other proteolytic enzymes derived from various bacteria.

In this specification, potential insolubilized components refer to hydrolyzed proteins that have been filtered and are stored as they are or added to a drink to produce a clear drink, which becomes insolubilized over time and becomes cloudy. It is a component that causes precipitation, etc.

As a result of the research conducted by the present inventors, this component mainly consists of high molecular weight components that were not sufficiently decomposed by hydrolysis; It has been found that it is an irritating ingredient. In addition, in products made from vegetable proteins, small amounts of polysaccharides that cannot be removed by purification also affect precipitation. This insolubilization phenomenon is affected by storage time, temperature, PH5 average molecular weight, presence of other components, etc., and its mechanism has not been fully elucidated in terms of ml, but in any case, it is important to ultrafiltrate a hydrolyzed protein solution. Remove potentially insolubilized components. Of course, this ultrafiltration also removes visible insoluble components (components visible as cloudiness, precipitate, etc.), but these can also be removed by conventional filtration (for example, filtration with a filter aid and filter paper).

The molecular weight cutoff (exclusion limit molecular weight is 2.000 to 200.000, +0,
Particularly preferred are those of the order of 000 to too or ooo.

Incidentally, even if not called an ultrafiltration membrane, a membrane having the above molecular weight cut-off is included in the concept of an ultrafiltration membrane in the present invention.

If the molecular weight cut-off is too small, such as less than 2,000, the passage time will be long, the yield will be low, and the ultrafiltrate will have a sticky feel. Furthermore, if the molecular weight cutoff exceeds 200,000, the removal of latent insoluble components will not be sufficient. In practice, it is preferable to select and use a suitable ultra'II filtration membrane for each hydrolyzed protein, taking into account the IL overrate, yield, stability of insoluble matter precipitation in the ultrafiltrate, etc.

There are no particular limitations on the materials that make up the ultrafiltration membrane, and examples of materials that are commonly used to make the ultrafiltration membrane include polysulfone, polyacrylonitrile, polyethylene polymer, hydrophilic polyolefin, cellulose, and cellulose acetate. Any material can be used without limitation, but since an aqueous solvent is used, a hydrophilic material is preferable.

There is no particular limitation on the shape of the ultrafiltration membrane, and various shapes such as flat, pleated, spiral, and hollow fiber tubes can be used.

There are no particular limitations on the conditions for ultrafiltration, and the usual conditions, for example, 40% (wt%, same hereinafter) or less, preferably 3%
~30% concentration hydrolyzed protein solution at 50-80°C
Conditions such as z/Cm2 are adopted for temperatures 1 to 5 below.

When hydrolyzed proteins for blending into beverages are supplied on the market, they are often in the form of dry solids (powders), but in this case, the method of the present invention can be carried out in a solution state before drying and solidifying. If you do this, it will be easier to dissolve the dry solids when making them into a solution, and it will be less likely to produce insoluble matter, which is effective. Ultrafiltration is more effective.

Beverages in the present invention include all drinks that can be drunk, such as ordinary drinks for rehydration, drinks for luxury foods, (3* health foods, quasi-drugs, and medicines).

Next, the method of the present invention will be explained in more detail based on Examples.

Examples 1 to 5 and Comparative Examples 1 to 2 Defatted soybean flour was hydrolyzed in water with an enzyme and then filtered using a filter aid (diatomaceous earth) and filter paper to obtain a transparent hydrolyzed protein with an average molecular weight of about 4000. aqueous solution (concentration 20
%) (Comparative Example 1).

The obtained aqueous solution was ultrafiltered at a temperature of 30°C and a pressure of 3g/cm2 using six types of ultrafiltration membranes shown in Table 1.
A seed ultrafiltrate was obtained (Examples 1-5 and Comparative Example 2).

The resulting aqueous solution and ultrafiltrate were examined for their respective concentrations, color tone (Gardner number) immediately after production, one month later, and six months later, and transparency (visual observation). The results are shown in Table 1.

The Gardner number was measured by the method described in the color (Gardner method) established by the Japan Oil Chemists' Association.

From the results in Table 1, it can be seen that the products produced by the method of the present invention do not develop cloudiness or precipitation even after storage for 6 months, and have a light color tone, which is excellent. Also, from Comparative Example 2, molecular weight cutoff 2
It can be seen that the effect is poor in films exceeding 00.000.

Example 6 and Comparative Example 3 The normal filtrate of each of the following 15% aqueous solutions of hydrolyzed proteins A, B, and C was filtered using the ultrafiltration membrane (fraction molecule f150.0oo) used in Example 3. 1-.

temperature 25°C1 pressure 3. '5Kj! /cm2.

The transparency of the resulting ultrafiltrated product (Example 6) and normal filtrate (Comparative Example 3) immediately after production, 1 month, and 6 months after production were compared. The results are shown in Table 2. In addition, sorbic acid r4@ was added to all samples as a preservative.

A: Hydrolyzed collagen (average + t 10.000
) B: Hydrolyzed wheat protein (average molecule @I,!'1o
O) C: Hydrolyzed almond protein (average molecular weight 2.000) The results in Table 2 also show that the method of the present invention is effective.

Example 7 A health drink was prepared using the hydrolyzed soybean protein obtained in Example 2 according to the following formulation.

Hydrolyzed soy protein (as solid content) 10 (@f1%) Ethanol / 0.5 sugar
5 Hitamine C (contains 12 Na base salts) 0.1 Preservative for food additives All types with Weilong purified water added 100 This product is transparent and there was no change in transparency 6 months after manufacture.

The taste as a drink was also good with almost no change.

[Effect of the invention] An aqueous solution of a hydrolyzed protein that is not produced by the method of the present invention has the following properties:
Even if it is initially transparent, in most cases it will lose its transparency to varying degrees between a week and six months, ranging from slight clouding to obvious precipitation.

However, beverages or their raw materials from which potentially insolubilized components have been removed from hydrolyzed proteins by the method of the present invention remain transparent without clouding or precipitation even after a long period of time (for example, 6 months). Furthermore, the color tone is clearly lighter and superior than that of a sample to which the method of the present invention is not applied.

Claims (1)

[Claims] 1. A purified transparent beverage characterized in that a solution of hydrolyzed protein dissolved in a solvent mainly composed of water is filtered through an ultrafiltration membrane with a molecular weight cutoff of 2000 to 200,000 to remove potential insolubilized components. or the manufacturing method of its raw materials.