JPH03160956A - Protein-containing food and drink material, protein-containing drink and production thereof - Google Patents

Abstract

PURPOSE:To excellently modify odor and taste peculiar to noncoagulable gelatin and enable production of a readily drinkable and tasty protein-containing food and drink, containing a large amount of proteins and excellent to the palate by containing the noncoagulable gelatin modified with fermentative microorganisms therein. CONSTITUTION:A protein-containing food and drink material obtained by containing noncoagulable gelatin prepared by modifying gelatin with action of fermentative microorganisms, e.g. yeast capable of hydrolyzing saccharides and preparing an alcoholic beverage or lactic acid bacteria capable of fermenting cow's milk and preparing yoghurt, cheese, etc.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to protein-containing food and drink materials, protein-containing beverages, and methods for producing these. The present invention relates to materials for producing food and drink products such as desserts, sweets, and cooked foods, and to the produced beverages, and also to methods for producing the protein-containing food and drink materials and protein-containing beverages as described above.

[Conventional technology]

BACKGROUND ART Conventionally, there have been nutritionally fortified beverages, so-called sports drinks, which have improved water absorption or have added vitamins and sugars in order to increase physical strength and maintain health. As one such nutritionally fortified beverage, protein-containing beverages to which protein is added have attracted attention in recent years.

One way to add protein to beverages is to dissolve gelatin, which serves as a protein source, into the beverage, but conventional food-grade gelatin only dissolves in warm water, making beverages that are often drunk cold. It was not suitable for That is, when the amount of gelatin added is increased, the gelatin stagnates or comes out as an insoluble substance when the beverage is cooled, which has the disadvantage that the taste becomes unpleasant when drunk.

Therefore, in conventional gelatin-containing beverages, the protein content must be kept at about 0.2% or less, and the role of protein enrichment cannot be fulfilled.

Therefore, it was considered to use non-coagulating gelatin, which is well soluble in cold water, as a protein source. Non-coagulable gelatin is obtained by decomposing ordinary gelatin with enzymes, acid-alkali, or heat. It has a relatively large amount of low molecular weight components and can be dissolved well in water even at low temperatures. It is something. Therefore, non-coagulable gelatin can maintain a good solution state even if the gelatin is contained in a drink at a level of several percent or more.

[Problem to be solved by the invention]

However, when non-coagulated gelatin is used as a protein source for protein-containing beverages, the non-coagulated raw gelatin has a strong odor and taste due to the manufacturing process, so the beverage may also have an unpleasant odor or taste. There was a problem in that the taste remained and the flavor and taste of the beverage deteriorated. In particular, since non-coagulable gelatin is intended to be used in a larger amount than conventional ordinary gelatin, the odor and taste of non-coagulable gelatin will be even stronger. Therefore, even if non-coagulating gelatin is used, the amount added to the beverage is limited, and only low-concentration protein beverages can be put to practical use.

Note that the above-mentioned problems also apply to various foods and drinks other than protein-containing beverages. It was considered that non-coagulating gelatin could be used in these foods and drinks, but there was a problem that if a large amount of non-coagulating gelatin was included, the odor and taste would deteriorate as described above. As mentioned above, the object of the invention is to improve the odor and taste peculiar to non-coagulable gelatin in protein-containing food and drink products using non-coagulable gelatin, which can be contained in large amounts in foods and drinks. To provide a beverage which is one of the materials and food products for producing a delicious protein-containing food product that contains a large amount of protein and is easy to drink and has a good taste. Another object of the present invention is to provide a method for producing the above protein-containing food and drink materials and protein-containing beverages.

[Means to solve the problem]

A protein-containing food/drink material according to claim 1 of the present invention that solves the above problems contains modified non-coagulating gelatin modified by the action of a fermenting microorganism.

The protein-containing beverage according to the second aspect of the invention contains modified non-coagulating gelatin modified by the action of fermenting microorganisms.

The method for producing a protein-containing food and drink material according to the invention according to claim 3 is a method for producing a non-coagulating gelatin aqueous solution together with a fermenting microorganism and adding molasses to a non-coagulating gelatin solution and aging it to modify the non-coagulating gelatin, and producing a modified non-coagulating gelatin. Contains gelatin.

A method for producing a protein-containing beverage according to the invention according to claim 4 is to add 1 f.
The non-coagulating gelatin is modified by adding Class J and ripening, and the obtained modified non-coagulating gelatin is contained.

Fermenting microorganisms include yeast that decomposes sugar and performs alcohol fermentation to produce alcoholic beverages such as sake, beer, and wine; lactic acid bacteria that ferment milk to produce lactic acid bacteria drinks, yogurt, cheese, etc.; and soybeans. There are yeast, lactic acid bacteria, etc. that ferment proteins to make miso and soy sauce. In this invention, suitable microorganisms are selected from among the various fermenting microorganisms conventionally used in the production of food and drink products such as alcoholic beverages, fermented dairy products, bread, miso, and soy sauce, according to the food and drink products to be produced. Select and use fermentation microorganisms. Fermenting microorganisms may be used even if they do not act on proteins, as long as they mainly act on sugars, but also have a beneficial modifying effect on non-coagulable gelatin. It is possible.

Specific examples of fermentation microorganisms are shown below. In addition, in parentheses after the name of the microorganism, typical uses or products for which it has been used are listed.

(81 Yeast Saccharomyces cerubicho (bread, beer, sake, wine) Sassocharomyces ellipsoideus (wine) Sassocharomyces upalan (beer) Sassocharomyces ξ
Seth carlspergensis (beer) Sasokaro ξ Seth salmon (sake) Candida salmon (sake) Saccharomyces luxii (miso, soy sauce) Torulopsis versatilis (miso, soy sauce) tb) Lactic acid bacterium Strebtocoscus lactis ( putter, cheese) Streptococcus talemoris (hater, cheese) Sl. Leptocosoccus faecalis (cheese, intestinal regulator) Streptocosoccus thermophilus (cheese, intestinal regulator) Leuconostonoch citrophorum (hater) Lactohacilus pulgaricus (lactic acid bacteria drink, lactic acid) Lactohacilus andophilus (intestinal medicine) Lactohacilus casei (cheese) Lactohacilus plantaum (vegetable lactic acid bacteria) Bifidobacterium bifidum (beverages, yogurt, intestinal medicine) Non-coagulable gelatin is produced using normal manufacturing methods. It is obtained by treating the obtained gelatin with proteolytic enzymes such as protease, chemically treating it with acid or alkali, or treating it with heat. Generally, hydrolyzed gelatin is It is also called water-soluble gelatin. Non-coagulable gelatin has a lower molecular weight than normal gelatin, for example, a gelatin with a molecular weight in the range of about 2,000 to 10,000 is used. If gelatin treated with natural fruits and vegetables containing proteolytic enzymes is used as non-coagulable gelatin, the components of the natural fruits and vegetables will serve as a nutritional source for fermenting microorganisms, promoting the fermentation action, and adding a desirable aroma and taste.

To modify non-coagulating gelatin by the action of fermenting microorganisms,
Fermenting microorganisms are added to a non-coagulating gelatin aqueous solution, and environmental conditions are maintained to facilitate the activity of the fermenting microorganisms, and the gelatin is allowed to ripen for a certain period of time. The non-coagulable Seratin aqueous solution contains tJ. '． It is preferable to add type i. Sugars include sucrose, glucose, fructose, lactose,
Ordinary sugars used in the production of various foods, such as oligosaccharides, can be used. These molasses can also be used as sugar to sweeten the final product, beverage or food.

After P, the aqueous solution containing non-coagulable gelatin modified by the action of fermenting microorganisms contains aroma and taste produced by fermenting microorganisms, as well as alcohol and carbonic acid content. In some cases. 9. The thus obtained modified non-coagulable gelatin-containing aqueous solution is heated to lose the activity of the fermenting microorganisms, and then turned into a blended solution in which additives such as seasonings are mixed to suit the intended food or drink. or perform filtration purification. As the filtration means, various kinds of filtration means employed in ordinary food manufacturing techniques can be used, such as filtration using diatomaceous earth, activated carbon, pulp, etc. In addition, since it is used as a food or drink, heat sterilization is performed by appropriate means as necessary.

The modified non-coagulable gelatin thus obtained can be used as a beverage in its aqueous state. As for beverages, in addition to drinks that can be drunk as is, concentrated beverages and carbonated beverages can also be produced. If there is a certain amount or more of alcohol components produced by fermenting microorganisms, it becomes an alcoholic beverage. When used as foods such as confectionery, desserts, and cooked foods, appropriate secondary processing and cooking are further performed depending on the respective foods. As the treatment and processing methods for producing these protein-containing food and beverages, the same means and methods as those used for ordinary beverages and foods are used.

In the case of protein-containing beverages, the content of modified non-coagulable gelatin, that is, the protein base, can range from 1 to 50% by weight, preferably from about 3 to 30% by weight.

[For production]

When fermenting microorganisms are added to an aqueous solution of non-coagulating gelatin and ripened, the fermenting microorganisms modify the unpleasant odor and taste of non-coagulating gelatin, resulting in a unique flavor such as a rich and refreshing sour taste.

This is because fermentation microorganisms decompose and alter the odor and taste of non-coagulable gelatin, and the aroma and taste produced by fermentation microorganisms mask the unique aroma and taste of non-coagulable gelatin. It is thought that both this and the effect that only desirable aromas and tastes are perceived are at work.

At this time, if tHQ, which is a nutrient source for fermenting microorganisms, is added, the activity of the fermenting microorganisms becomes more active, and the reforming effect on non-coagulating gelatin is improved. In addition, sugars also act as additives such as sweet ingredient 1 1 to the final product.

〔Example〕

Production of modified non-coagulable gelatin Add water to a mixture of non-pseudo-solid gelatin (water-soluble seratin) and sugar, heat and melt, cool to 30°C, and add commercially available fresh yeast or commercially available Try-Ease 1. was added and mixed by stirring. When this was fermented at 25 to 30°C for 4 to 48 hours, a modified non-coagulating gelatin, that is, a protein-containing food and drink material according to the present invention was obtained. In addition, raw Ys 1
-Alternatively, live lactic acid bacteria or dry lactic acid bacteria may be used together with Try-Es 1.

The blending ratio of each component can be within the range shown in Table 1 below.

I 2 Table 1 Within the above blending ratio range, Example A shown in Table 2 below
, B, and C were produced.

(3) Table 2 The alcohol concentration of the obtained modified non-coagulating gelatin A was measured and found to be approximately 4.8%.

Production of protein-containing beverage A protein-containing beverage was produced using the modified non-coagulating gelatin A produced in the above process. A liquid preparation consisting of the following ingredients was added to the above modified non-coagulating gelatin A.

Sugar...lo Citric acid
・・・ 0.2〃l4 Flavoring ・・・ Appropriate amount of coloring agent
・・・Trace amount 1・Liptophan ・
... After filtering and purifying a trace amount of this, it was heat sterilized to produce a protein-containing drink.

The resulting protein-containing beverage has a strange odor. It had no strange taste, was low in viscosity, had a rich body, and was crisp and easy to drink.

A sensory test was conducted to evaluate the quality of this protein-containing beverage. The results are shown in Table 3 below.

Table 3 Furthermore, a protein-containing beverage of a comparative example was produced from non-coagulable gelatin before being modified by microorganisms through the same steps as in the above example, and a comparative sensory test was conducted. The results are shown in Table 4.

The test consisted of drinking the protein-containing drinks of the example and comparative example.
We ask people to vote on which one is better, and the number of votes is shown.

Production of orange jelly Orange jelly was produced using the modified non-coagulated gelatin A obtained in the above process. The composition of the materials was as follows.

Modified non-coagulating gelatin A ... Gelatin (conventional food grade) ... Sugar ... Concentrated natural orange juice 1/5 ... Flavoring material ... Coloring agent ... 50 parts by weight 2 〃 20 〃 10 Appropriate amount Trace amount 16 Total ... 100 parts by weight The orange jelly obtained was delicious without any unusual odor or taste.

Manufacture of gummy candies Gummy candies were manufactured using the modified non-coagulated gelatin 8 obtained in the Jingji process. The composition of +A material was as follows.

Modified non-coagulating gelatin A... 30 parts by weight gelatin (conventional food grade)... 9 sugar
・・・ 37 Starch syrup ・・・ 40
Citric acid... 1 fragrance
... Appropriate amount of coloring agent
・・・ Trace total ・・・100
The gummy candy obtained in parts by weight was delicious and had no off-odor or off-taste.

Production of Beef Consommé Soup Beef consommé soup was produced using the modified non-coagulated gelatin 8 obtained in the above process. The formulation of material 17 was as follows.

Modified non-coagulable gelatin A...50 parts by weight S-curved beef extract...10 Salt
... 0,8 Onion powder ... 0.1 Why 1 Pesoper
...0.01 Garisoku...
・0.05 〃Water...Total balance...100 N parts The beef consommé soup obtained was rich and delicious without any strange odor or taste.

〔Effect of the invention〕

According to the protein-containing food and drink materials, protein-containing beverages, and manufacturing methods thereof according to the present invention described above,
The unpleasant odor and taste peculiar to non-coagulating gelatin can be eliminated by the action of fermenting microorganisms.

Therefore, even if a large amount of non-coagulating gelatin is contained in a beverage, it will not coagulate or precipitate, and will be very easy to drink and taste delicious.18 This will greatly enhance the nutritional enrichment effect of protein content. It can be improved. Moreover, foods such as jelly using the modified non-coagulating gelatin according to the present invention have a smooth texture and good aroma and taste even when eaten cold.

Moreover, the products produced by the fermentation microorganisms add effective components such as unique aroma and flavor components to the manufactured modified non-coagulating gelatin aqueous solution, so that the final products such as beverages and other foods are , it has an extremely desirable taste and aroma.

Claims (1)

[Scope of Claims] 1. Protein-containing food and drink materials containing modified non-coagulating gelatin modified by the action of fermenting microorganisms. 2. Containing modified non-coagulating gelatin modified by the action of fermenting microorganisms. protein-containing drinks. 3. A method for producing protein-containing food and drink materials, which comprises adding sugars together with fermenting microorganisms to a non-coagulating gelatin aqueous solution and aging it to modify the non-coagulating gelatin, and incorporating the obtained modified non-coagulating gelatin. . 4. A method for producing a protein-containing beverage, which comprises adding sugars together with fermenting microorganisms to a non-coagulating gelatin aqueous solution and aging it to modify the non-coagulating gelatin, and incorporating the obtained modified non-coagulating gelatin.