JPH05284941A - Material for beverage or food containing coffee-flavored protein and its production - Google Patents

Abstract

PURPOSE:To provide the protein-containing beverage and food material containing non-coagulating gelatin capable of being added to beverages or foods in large amounts, and used for producing the easily drinkable, tasty and delicious protein-containing beverages or foods containing large amounts of the protein by sufficiently removing the characteristic smell and taste of the non-coagulating gelatin. CONSTITUTION:The objective material contains the non-coagulating gelatin subjected to a deodorizing treatment using coffee bean powder or its residues. The non-coagulating gelatin is obtained by a method, e.g. a method comprising adding the coffee bean powder or its residues to a non-coagulating gelatin aqueous solution and subsequently filtering the mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee-flavored protein-containing food and drink material and a method for producing the same.
The present invention relates to a food / beverage material containing a protein having a coffee flavor, which is used for manufacturing a food / beverage such as a beverage, a dessert, and a confectionery, and a method for producing such a coffee flavor protein-containing food / beverage material.

[0002]

2. Description of the Related Art Conventionally, in order to increase physical strength and maintain health, water absorption has been improved, vitamins and sugars have been added,
There are nutritionally fortified drinks called so-called sports drinks. As one of such nutrition-enhanced beverages, in recent years,
Protein-containing beverages to which protein is added have been receiving attention.

In order to add protein to a beverage, gelatin serving as a protein source is dissolved in the beverage. However, conventional general industrial gelatin cannot be dissolved unless it is warm water, and it is possible to cool it for drinking. Not suitable for many drinks. That is, when the amount of gelatin added is increased, gelatin precipitates or comes out as an insoluble substance when the beverage is cooled, so that there is a drawback in that the mouth feel becomes poor when the beverage is drunk. Therefore, in conventional protein-containing beverages, the protein content must be kept below about 0.2%,
The role of protein enhancement could not be fully fulfilled.

Therefore, it was considered to use non-coagulable gelatin which is well soluble in cold water as a protein source. Non-coagulable gelatin is obtained by decomposing ordinary gelatin with an enzyme, an acid alkali, or heat,
It has a relatively low molecular weight component and can be satisfactorily dissolved in water even at low temperatures. Therefore, if it is non-coagulable gelatin, even if it is contained in the beverage in several% or more,
It is possible to maintain a good solution state.

[0005]

However, when non-coagulable gelatin is used as the protein source of a protein-containing beverage, the non-coagulable gelatin has a strong odor and taste due to its manufacturing process and the like. However, there is a problem that unpleasant smell and taste remain in the beverage, and the flavor and taste of the beverage deteriorate. In particular, since non-coagulable gelatin is to be used by being contained in a drink in a larger amount than conventional conventional gelatin, the odor and taste of the non-coagulable gelatin will be more strongly expressed. Therefore, even if the non-coagulable gelatin was used, the amount added to the beverage was not increased, and only a low-concentration protein beverage could be put to practical use.

[0006] The above problems also apply to gelatin-containing foods such as jelly and pudding, in addition to protein-containing drinks. That is, since such a gelatin-containing food is often eaten in a cold state, it is required to have an appropriate viscosity at a cold temperature and a smooth mouth feel. In addition, in the manufacturing process, it may be necessary to add gelatin and other additive materials at room temperature or lower to form a uniform aqueous solution. Therefore, it was considered to use non-coagulable gelatin as gelatin, but when a large amount of non-coagulable gelatin was contained, there was a problem that the odor and taste were deteriorated as described above.

Therefore, an object of the present invention is to provide a protein-containing food / beverage material using non-coagulable gelatin, which can be contained in a large amount in food / beverage as described above.
An object of the present invention is to provide a material for satisfactorily removing the odor and taste peculiar to non-coagulable gelatin, containing a large amount of protein, and at the same time producing a delicious protein-containing food or drink which is easy to drink and has a pleasant taste. Another object is to provide a method for producing the above protein-containing food and drink material.

[0008]

In order to solve the above problems, the coffee-flavored protein-containing food and drink material according to claim 1 of the present invention is deodorized with coffee bean powder or coffee bean meal cake. The non-coagulable gelatin thus prepared is contained. The method for producing a coffee-flavored protein-containing food and drink material according to the invention of claim 2 is a non-coagulable gelatin obtained by adding coffee bean powder or coffee bean powder meal to a non-coagulable gelatin liquid and then filtering the mixture. It is designed to contain liquid.

The coffee bean powder is obtained by roasting coffee beans and pulverizing them into powder, and the same raw materials as those for ordinary coffee beverages are used. The coffee bean meal lees are lees of coffee bean meal after extraction and production of a coffee beverage by adding hot water or the like to the coffee bean meal. The coffee bean flour has a higher effect of adhering the aroma and taste of coffee to the non-coagulable gelatin described later, while the coffee bean meal cake has a better deodorizing effect.

The non-coagulable gelatin is obtained by treating the gelatin obtained by a usual production method with a proteolytic enzyme such as protease, chemically treating with acid or alkali, or treating with heat. And is generally called hydrolyzed gelatin or water-soluble gelatin. The non-coagulable gelatin has a smaller molecular weight than ordinary gelatin, and for example, one having a molecular weight of about 30,000 or less is used, and preferably a molecular weight of 500 to 2
A material of about 10,000 is used. As the non-coagulated gelatin, if gelatin treated with a natural fruit vegetable containing a proteolytic enzyme is used, when used as a food such as a beverage or a confectionery, a preferable aroma or taste of the natural fruit vegetable can be added, preferable.

As a method for deodorizing non-coagulable gelatin, if coffee bean powder or soybean meal is added to an aqueous solution of non-coagulable gelatin and then the coffee bean powder or soybean meal is removed by filtration, the deodorized non-coagulable gelatin can be well removed. A coagulating gelatin solution is obtained. After adding coffee bean powder or soybean meal to the non-coagulable gelatin aqueous solution, heating may be performed, or non-coagulable gelatin and coffee bean powder or soybean meal may be added to hot water. Thus, the resulting non-coagulable gelatin liquid has the unpleasant odor and taste peculiar to non-coagulable gelatin removed. The deodorization or deodorization treatment in the present invention means not only removing odor but also removing harmful components such as taste and color as well as odor. Further, the filtered non-coagulable gelatin liquid has a preferable aroma and taste of coffee bean powder or soybean meal.

The amount of coffee bean powder or soybean meal added to the non-coagulable gelatin aqueous solution varies depending on the concentration of the non-coagulable gelatin aqueous solution, the type of coffee bean powder, etc.
The concentration of the non-coagulating gelatin solid content in the non-coagulating gelatin aqueous solution is preferably about 0.5 to 60% by weight.
It is preferred to add 0% by weight of coffee bean powder or soybean meal.

As the filtering means for removing the coffee bean powder and the soybean meal from the non-coagulable gelatin liquid to which the coffee bean powder or the soybean meal has been added, various filtering means employed in ordinary food manufacturing techniques can be applied. , Filtration with diatomaceous earth, activated carbon, pulp and the like, filtration with ion exchange resin, and the like. The filtered non-coagulable gelatin solution, that is, the coffee-flavored protein-containing food and drink material of the present invention can be used as it is as a protein-containing beverage. Further, it is also possible to add other additive components or the like to the non-coagulable gelatin solution, or to add the non-coagulable gelatin solution to the beverage produced in advance. The specific means for producing the protein-containing beverage is the same as the conventional method for producing various beverages. Further, the obtained non-coagulable gelatin solution can be used as a material for foods such as confectionery such as jelly and pudding and desserts. In this case, the non-coagulable gelatin may be used in combination with ordinary gelatin that gels at around room temperature or lower.

The coffee-flavored protein Zankayu food and drink product material according to the present invention, that is, the filtered non-coagulable gelatin liquid has coffee aroma and taste. To impart a strong coffee aroma and flavor, the extracted coffee liquor can be added separately from the non-coagulating gelatin. In the case of a protein-containing beverage, the content of non-coagulable gelatin, that is, the protein component, can be in the range of 0.5 to 60% by weight, preferably about 3.0 to 30.0% by weight.

[0015]

[Function] Coffee bean powder or soybean meal has a strong deodorizing effect. Therefore, if coffee bean powder or soybean meal is added to non-coagulable gelatin and filtered, the unpleasant odor and taste peculiar to non-coagulable gelatin can be removed well. At the same time, the preferable aroma and taste of coffee beans are added to the non-coagulating gelatin liquid. The aroma and taste of the coffee beans also have the effect of masking the unpleasant odor and taste of non-coagulable gelatin.

Therefore, the filtered non-coagulable gelatin liquid has no unpleasant odor or taste, and has a coffee aroma or taste which is preferable as a food or drink. As a result, the content of non-coagulable gelatin, that is, protein, in foods and drinks can be significantly increased, so that it becomes possible to produce an excellent protein-enriched beverage or a protein-containing food that can supply a high concentration of protein.

When coffee bean meal is used, since the coffee bean meal is a porous material that remains as voids or gaps after the coffee component is extracted, the odor and taste of non-coagulable gelatin can be obtained. The deodorizing effect of adsorbing and removing is very high.

[0018]

【Example】

—Example 1— 300 g of non-coagulable gelatin, 700 g of hot water was added and dissolved with stirring, 50 g of coffee bean powder was added and stirred, and the mixture was allowed to stand for about 3 minutes, filtered, and the filtrate was concentrated. A liquid coffee-flavored protein-containing food and drink material was obtained. Further, the filtrate was spray-dried to obtain a powdery coffee-flavored protein-containing food and drink material.

-Example 2- 70 g of coffee bean powder and 35 g of non-coagulable gelatin were mixed and placed in a filter bag, and 1100 g of hot water was poured little by little for filtration, and the obtained filtrate was used in the same manner as in Example 1. And then
A food / beverage material containing coffee flavor protein was obtained. -Example 3-In Example 1, coffee bean meal cake was used instead of coffee bean meal.

That is, to a solution prepared by adding 700 g of hot water to 300 g of non-coagulable gelatin and stirring and dissolving it, 50 g of coffee grounds was added and stirred, and the mixture was left standing for about 5 minutes and then filtered. Subsequent steps were performed in the same manner as in Example 1 to obtain a coffee flavor protein-containing food and drink material. [Performance comparison test] The coffee flavor protein-containing food and drink material obtained in Example 1 and an ordinary non-coagulable gelatin were subjected to a sensory test for smell and taste to compare their quality performances. Table 1 shows the test results.

[0021]

[Table 1] ──────────────────────────── Odor Taste Odor Odor Aroma Taste Delicious ──────────── ──────────────── Comparative example (non-coagulable gelatin) 10 18 1 Example 1 0 9 2 9 ──────────────── ────────────── As a result of the above test, the coffee-flavored protein-containing food and drink material of the present invention was superior in both odor and taste to ordinary non-coagulable gelatin. I was able to get an evaluation.
Similar tests were performed on Example 2 and Example 3 as well, and excellent results were obtained as in Example 1.

Next, various foods were produced using the coffee-flavored protein-containing food and drink material obtained in each example. [Frozen sweets] 100 g of the liquid coffee-flavored protein-containing food and drink material obtained in Example 1 (containing 30% by weight of protein)
To this, 700 g of milk, 200 g of sugar, and a fragrance were added and heated and dissolved. After cooling this, a freezer was used to produce a creamy protein-containing frozen dessert.

The resulting frozen dessert had a good coffee flavor and a soft mouthfeel with excellent foamability. [Jelly] 850 g of the liquid coffee-flavored protein-containing food and drink material obtained in Example 2, 120 g of egg and 13 of sugar
Add 0 g, gelatin 20 g, flavor, etc. and heat to dissolve,
This was put into a mold and cooled to produce a protein-containing jelly.

The obtained jelly contained the same protein as milk, but had no cloudiness, had the same properties as the coffee jelly obtained by the conventional conventional method, and had a mild taste and a coffee flavor. I got things. [Sponge cake] Liquid coffee flavor protein-containing food and drink material obtained in Example 3 (containing 30% by weight of protein)
120 g of eggs and 100 g of sugar were added to 50 g, and the mixture was whipped with heating, and 70 g of wheat flour and 30 g of the powdery coffee flavor protein-containing food and drink material obtained in Example 3 were added and mixed, and the mixture was put into a mold. And baked in an oven to produce a protein-containing sponge cake.

The sponge cake thus obtained had a faint coffee flavor, but the appearance was the same as that of a normal sponge cake, and unnecessary coloring did not occur. When this was eaten, it had a fine texture and a soft texture.

[0026]

EFFECTS OF THE INVENTION According to the above-described coffee flavor protein-containing food and drink material and the method for producing the same according to the present invention, the unpleasant odor and taste peculiar to non-coagulable gelatin can be imparted to coffee bean powder or coffee bean meal The deodorant is satisfactorily removed by the method, and the preferable aroma and taste of coffee beans are imparted to the non-coagulable gelatin, so that the unpleasant odor and taste are masked.

Therefore, even when a large amount of non-coagulable gelatin is contained in a beverage, it does not coagulate or precipitate, it is very easy to drink and the taste is very delicious, and the nutrition-enhancing effect of the protein content is greatly enhanced. be able to. Further, foods such as jelly using non-coagulable gelatin have a smooth mouthfeel and a good aroma and taste even when they are eaten cold.

In addition, the non-coagulable gelatin is given the scent and taste of coffee beans, so that protein-containing foods and drinks using the same can be added without adding any special flavor or taste component.
Since it has a preferable aroma and taste as a food or drink, the manufacturing process can be simplified and it is economical. In particular, the non-coagulable gelatin, which is a protein component, performs the same action as milk added to coffee, and it is possible to produce a food or drink having a soft taste and a coffee flavor of aroma.

When coffee bean meal is used, the coffee bean meal can be used as the residue of coffee production, and therefore the cost is extremely low and the resources can be effectively used. As described above, the deodorizing effect is also excellent.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display area A23L 1/06 2/00 F

Claims (2)

[Claims] 1. A coffee-flavored protein-containing food / beverage material containing non-coagulable gelatin deodorized with coffee bean flour or coffee bean meal. 2. A method for producing a coffee-flavored protein-containing food and drink material, which comprises a non-coagulable gelatin solution obtained by adding coffee bean powder or coffee bean powder meal to a non-coagulable gelatin aqueous solution and then filtering the mixture.