JPH05308900A - Production of protein beverage - Google Patents

Abstract

PURPOSE:To obtain the protein beverage capable of be readily drunk even when left for a long period in the supernatant and solid content-separated state without being solidified by adding a sweetener, a calcium component, an acidic agent, etc., to separated soybean protein and various soybean milks as raw materials, homogenizing the mixture, and sterilizing the homogenized product. CONSTITUTION:Separated soybean protein and one kind of various soybean milks as raw materials are mixed with additives such as a sweetener and a perfume, dissolved in water, mixed with 20-500mg% of a calcium component (e.g. calcium lactate), heated to coagulate the proteins, and subsequently homogenized. The homogenized product is mixed with an acidic agent (e.g. citric acid) in an amount of 0.2-1.0wt.% (converted into the content of the citric acid), further homogenized and subsequently sterilized at 85 deg.C for 30 min to obtain the objective beverage having a protein content of <=63%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a vegetable protein drink, and more particularly to a separated type vegetable protein drink containing isolated soybean protein and various soymilks as a raw material to which calcium is added and acidified. The present invention relates to a manufacturing method of.

[0002]

2. Description of the Related Art Conventional vegetable protein drinks include soy milk drinks, most of which have a pH in the neutral range, and those of an acidic range are soybean protein-based lactic acid-fermented stabilizers. To prevent coagulation and precipitation (Japanese Patent Publication No. 56-5497), or to which soybean protein extract was stabilized by adding a stabilizer and then fruit juice or acidulant was added.
(Japanese Patent Publication No. 63-51662). However, in all of these, a stabilizer is added to prevent precipitation. Further, as an acidic protein drink, there is an animal protein drink using collagen, but there is no acidic vegetable protein drink of the separation type in which protein is precipitated.

[0003]

[Problems to be Solved by the Invention] When a soybean protein solution or various soybean milk is used as a raw material to produce a vegetable protein beverage and the solution or the like is acidified to a pH of 4.5 or less, the protein is denatured and a precipitate is formed. Therefore, it becomes a problem during the manufacturing process.
Therefore, if a stabilizer is added in order to slow the sedimentation rate of the precipitate, there is a problem that the precipitate condenses due to long-term storage and the dispersibility deteriorates. Further, when the isolated soybean protein solution and various soymilks are acidified to have a pH of 4.5 or less, the protein is denatured, which causes a problem that the tongue becomes rough and difficult to drink.

The present invention has been made in view of the above problems, and its object is to prevent the formation of a fine protein without solidifying even if the pH of the separated soybean protein solution or various soybean milk is 4.5 or less. Provide a method for producing an acidic vegetable protein beverage that is easy to drink by particles being settled, and even if it is left standing for a long time with the supernatant and solids separated, it is easy to drink by shaking gently and is not rough It is to be.

[0005]

Means and Actions for Solving the Problems
After various studies to achieve the above objective, (1)
When the soybean protein solution separated or the protein in various soymilks is heated and coagulated, or when calcium salt is added and coagulated by heating, the protein becomes tofu-like, but by subjecting this tofu-like coagulated product to a homogeneous treatment The inventors have found a method for producing a separation-type acidic vegetable protein beverage, focusing on the fact that a fine protein colloidal solution can be formed, and (2) that no precipitate is formed rapidly even if an acidulant is added to this colloidal solution.

The present invention is based on the above findings,
The gist is to use a soybean protein isolate and one or more kinds selected from various soymilks as raw materials, and to add sweeteners and additives to the raw materials as needed, and dissolve them in water. After adding a calcium component to the obtained solution and coagulating the protein by heat treatment, a step of performing a homogenizing treatment, and a step of adding an acidulant to the obtained homogeneous liquid and performing a homogenizing treatment, A method for producing a protein drink, comprising the step of heating and sterilizing the obtained homogeneous liquid.

The main raw materials used in the present invention are various soybean proteins made from isolated soybean protein, soybean, broad beans, red beans, peas, green peas and the like. These isolated soybean proteins and various soymilks may be used alone or in combination of two or more. The first step in the present invention is a step of adding additives such as sweeteners such as isomerized sugar and flavors to the above-mentioned raw materials, if necessary, and dissolving them in water.

Further, in the present invention, a calcium component is added to the solution obtained in the above step and heated to coagulate the protein, and the coagulated product is homogenized by a usual means such as a high pressure homogenizer. By the chemical treatment, a homogeneous liquid composed of a colloidal solution of fine proteins can be obtained. In the next step, a sour agent is added to the obtained homogeneous liquid to further homogenize it, and finally the obtained homogeneous liquid is heated and sterilized. Here, the addition of the above calcium component uses a calcium salt such as calcium lactate, and citric acid or the like is used as the acidulant. Further, the heat sterilization in the final step is carried out by a usual means such as filling a bottle, winding and sealing, heating at 85 ° C. for 30 minutes and then cooling.

Next, in the production of acidic vegetable protein beverages, the content of protein is an important factor for commercial products, but the content of protein is restricted due to the sterilization conditions, pH and acidity. FIG. 1 shows the results of testing the relationship between protein content, pH, and acidity at the ratio of Formulation Example 1 in Examples described later. In general, when the pH is higher than 4.5, the sterilization is insufficient even if the above-mentioned heat sterilization is performed, and the product may deteriorate over time. Therefore, the product has no commercial value unless the pH of the product is less than 4.5. However, as is clear from FIG. 1, when the protein content exceeds 6% by weight, the pH does not decrease so much even if the citric acid content is increased.

On the other hand, the citric acid content is 1.0 as described later.
If it exceeds 5% by weight, the acidity will be too high and it will not be edible, and the citric acid content will be 0.2% by weight.
If the pH is less than 4.5, the buffer capacity of the solution is unstable to bring the pH to 4.5 or less, which is not preferable. Table 1 shows the results of examining the relationship between the degree of sourness and the amount of citric acid at the ratio of formulation example 1 in the examples described below, as in the above test. As is clear from Table 1, the limit value of the citric acid concentration suitable for acidic vegetable protein beverages is 0.2 to 1.0% by weight. Therefore, the content of the protein which can be stored at room temperature and satisfies the flavor is 6% by weight or less.

[0011]

[Table 1]

The reason why calcium is added in the present invention is to strengthen the calcium content of the protein drink and to denature and coagulate the protein. Therefore, the concentration of protein and the concentration of calcium were changed, and the state of protein coagulation was tested to examine the range of the appropriate amount of calcium added.
Similarly to the above, the test was carried out in accordance with the ratio of formulation example 1 in the examples described below. That is, the separated soybean protein is dispersed in water to prepare a solution having a protein concentration of 0.5 to 10% by weight, and calcium lactate is used therein to obtain a calcium content of 10 to 520 mg.
%, And heated at 80 ° C. for 30 minutes to examine the solidification state. The results are shown in Table 2.

[0013]

[Table 2] (Note) (-): No change, (±): Light coagulation separation, (+): Coagulation separation (++): Coagulation into loose tofu, (×): Coagulated product is hard, and homogenization cannot be performed.

In the tests shown in Table 2 above, heating at 80 ° C. for 30 minutes is the minimum temperature at which proteins are coagulated, and it is necessary that the effect of heating and sterilization at pH 4.5 or less is obtained. Are sufficient conditions. Furthermore, it is for preventing vitamin decomposition by sterilizing at a temperature as low as possible in a short time. Next, the coagulated separated product or the loose tofu-shaped coagulated product obtained in Table 2 was subjected to homogenization treatment by a usual means using a high-pressure homogenizer. As a result, a fine colloidal solution could be obtained. It was technically impossible to homogenize a coagulated product having a protein content of 6% or more and a calcium content of more than 500 mg%. Also, the calcium content is 10m
At g%, protein coagulation does not occur.

[0015]

Example A vegetable protein drink was produced based on the blending ratio shown in Table 3.

[Table 3] (Note) The values in parentheses below are the respective protein contents (% by weight), soybean protein isolate (86), soybean soymilk (5), and soybean soymilk.
(1), red soybean milk (1), pea soybean milk (1), green peas soymilk (1)

Of the ingredients shown in Table 3 above, the raw materials excluding calcium lactate and citric acid, the sweetener, etc. were mixed and dissolved in water, and then the calcium lactate solution was added,
The protein was coagulated by heating at ℃ for 30 minutes. Then, the coagulated protein was treated with a high-pressure homogenizer for 15
The homogenization treatment was performed under a pressure of 0 kg / cm ² . Next, citric acid was added to the obtained homogenate to further homogenize it, then fill a 120 ml bottle, wrap and seal, and sterilize at 85 ° C for 30 minutes, then to 40 ° C. Upon cooling, a vegetable protein beverage with a good flavor was obtained.

[0017]

EFFECTS OF THE INVENTION According to the present invention, even if the pH of the separated soybean protein solution or various soybean milk is 4.5 or less, it does not solidify, and fine protein particles are settled during storage. And a method for producing an acidic vegetable protein beverage that is easy to drink and has no roughness, because even if it is left for a long time while the supernatant and solids are separated, it is dispersed by simply shaking gently when drinking can do.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between protein content, pH, and acidity.

Claims (4)

[Claims] 1. A step of using, as a raw material, one or more kinds selected from isolated soybean protein and various soymilks, adding sweeteners and additives to the raw material as needed, and dissolving the mixture in water.
After adding calcium component to the obtained solution and coagulating the protein by heat treatment, a step of performing a homogenizing treatment, and a step of adding an acidulant to the obtained homogeneous liquid and performing a homogenizing treatment A method for producing a protein beverage, comprising the step of heating and sterilizing the obtained homogeneous liquid. 2. The method for producing a protein drink according to claim 1, wherein the protein content is 6% by weight or less. 3. The calcium content is 20 to 500 m.
It is g%, The manufacturing method of the protein drink of Claim 1 or 2. 4. The method for producing a protein drink according to claim 1, 2 or 3, wherein the content of the acidulant is 0.2 to 1.0% by weight in terms of citric acid content.