JPS60256372A - Production of acidic protein drink - Google Patents

Abstract

PURPOSE:To produce an acidic protein drink with prevented coagulation and precipitation of proteins under acidic conditions, by using one or more selected from tamarind seed polysaccharide and guar gum and pectin together as stabilizers. CONSTITUTION:An acidic protein drink containing a protein and fat or oil, e.g. acidic soybean mild drink, is produced. In the process, 0.1-0.4wt% one or two or more selected from tamarind seed polysaccharide and guar gum and 0.1- 0.7wt% pectin, preferably high-methoxyl pectin as stabilizers are incorporated therein.

Description

Detailed Description of the Invention (Field of Application of the Invention) The present invention provides a method for coagulating proteins under acidic conditions by using one or more selected from tamarind seed polysaccharide and guar gum and pectin (71).・Related to a method for producing acidic protein drinks that prevent precipitation.

(Prior art) Conventionally, sour milk drinks (including fermented and non-fermented) have been produced in the field of dairy products.
is well known.

On the other hand, in recent years, from a health-oriented perspective, resistant soybean milk drinks have been developed by adding acid to soybean milk or by fermenting soybean milk. However, all of these acidic protein drinks have the problem of protein coagulation, aggregation, and sedimentation under acidic conditions, and various attempts have been made to overcome this drawback. For example, Japanese Patent Publication No. 45'-36143 describes a method using cellulose glycol butypropylene glycol ester as a stabilizer, and Japanese Patent Application Laid-open No. 58-20180 describes a method using sucrose fatty acid ester with HLBI 3 or higher. 0
．． Furthermore, Japanese Patent Application Laid-Open No. 54-52754 discloses a method of adding pectin or pectin and carrageenan as a stabilizer.

However, there is no known method of using pectin in combination with one or two selected from tamarind seed polysaccharide or guar gum, as in the present invention.

(Purpose) The present invention is capable of coagulating, aggregating, and depositing proteins even under acidic conditions.
The purpose is to obtain an acidic protein beverage that does not cause separation.

(Progress) In the process of conducting research to develop an acidic protein beverage, the present inventors discovered that protein aggregation and sedimentation easily occur under acidic conditions, making it extremely difficult to obtain a homogeneous acidic protein beverage. After encountering this problem and investigating various emulsifiers and stabilizers to solve this problem, we discovered that this problem could be solved by using pectin in combination with one or more of tamarind seed polysaccharide or guar gum. I got it. Furthermore, the inventors discovered that the presence of fats and oils in acidic protein beverages was essential to solving this problem, and as a result of further research, they finally completed the present invention.

(Structure) The present invention provides an acidic beverage containing protein and oil, in which one of tamarind seed polysaccharide or guar gum is used as a stabilizer.
This is a method for producing an acidic protein drink characterized by using a seed or two or more kinds together with pectin.

In the present invention, as the protein, edible proteins such as animal proteins such as milk proteins, oilseed proteins such as soybeans and peanuts, and plant proteins such as other grain proteins can be freely used. Soybean protein is most preferred from the viewpoints of ease of preparation, price, and health benefits due to the inclusion of health-effective components such as cholesterol-lowering components.

Soy protein includes soy milk (including dried products) obtained by extracting whole soybeans or defatted soybeans with water, or so-called isolated soy protein from which whey and polysaccharides, which contain flatulent components, are removed. A wide range of crude protein contents can be used.

Since the acidic protein beverage of the present invention needs to contain oil or fat, it is necessary to further add oil or fat to the protein raw materials mentioned above that do not contain oil or fat. For example, σ milk and isolated soybean protein obtained from defatted soybeans do not contain fats and oils, and therefore acidic protein drinks made using these products tend to cause sedimentation, but by adding fats and oils to these, sedimentation can be reduced. You will be able to defend against IF. The amount of fat and oil is 0.05 to 1.5 parts (preferably 0.2 to 1.0 parts) per 1 part of crude protein.
) is appropriate. Soybean milk obtained from log σ, which itself contains fats and oils, usually does not require the addition of fats and oils, but if desired, other edible oils can be added within the range specified in 2.

The acidic protein beverage of the present invention is characterized in that it contains one or two of tamarind seed polysaccharide or guar gum and pectin as stabilizers. Commercially available stabilizers can be used as they are.

However, when it comes to pectin, high methoxyl pectin is preferable to low methoxyl pectin.

An appropriate proportion of the above-mentioned antioxidant added to the acidic protein beverage of the present invention is such that the total amount of one or two of tamarind seed polysaccharide or guar gum is 0.01 to 0.4 (preferably 0.01 to 0.4). .03-0゜3) wt% and pectin 0.1-0.7
(preferably 0.2 to 0.65% by weight). Pectin alone does not have a sufficient effect of preventing protein precipitation. Further, even if tamarind seed polysaccharide or guar gum is used alone or in combination, sufficient precipitation prevention effect cannot be obtained by these alone. However, by combining one or both of tamarind seed polysaccharide or guar gum with pectin, a remarkable anti-settling effect is exhibited synergistically.

The hydrogen ion concentration of the acidic protein drink of the present invention is pH 3.3.
It can be lowered to However, the pH that gives a preferable sour taste is 3.7 to 4.2, especially pl 3.9 to 4.
．． A range of 1 is optimal. For this reason, if necessary, p
It is better to adjust H. The acid used for this purpose is preferably an organic acid from the viewpoint of flavor, such as citric acid, tartaric acid,
6 The acidic protein beverage of the present invention in which malic acid, lactic acid, fumaric acid, etc. can be used does not cause protein aggregation or precipitation even when sterilized or sterilized by heating. It can be placed in a preservative container to make it a long-life product. In addition, in conventional acidic protein drinks, it is difficult to avoid protein denaturation due to heat sterilization, and as a result, proteins tend to aggregate and precipitate, which is considered to be extremely difficult. According to the invention, a characteristic effect of the invention is that denaturation of proteins is unexpectedly prevented for some reason, thereby making it possible to obtain products that can be stored for a long period of time.

Examples and comparative examples are given below to show the mode and effects of implementing the invention, but the examples are of course for illustrative purposes and are not intended to limit the idea of the invention.

(Example l) 1. ) Muyugo Dissolve the isolated soybean protein powder in water with the following composition, add coconut oil and emulsify with a homomixer, add pre-dissolved pectin and guar gum, add high fructose sugar, and mix well. Citric acid was added and the pH was adjusted to 3.8.

Then, after adding the dye and flavoring, 60 to 7
After humidifying to 0°C to adjust the water content and homogenizing at loOkg/cf, fill it into a tube-shaped container (φ85mm) and
After heat sterilization at °C for 30 minutes, it was cooled.

The above sample was an extremely good acidic protein drink that did not cause separation or precipitation of proteins even when left in a constant temperature bath at 25°C for one month.

[Composition] Powdered isolated soy protein (Fujipro AL, manufactured by Fuji Oil Forest)
0.5 part coconut oil Q, 3 tt high fructose sugar 19. Ott 5% pectin solution 10. Ott 5% guar gum liquid 1. Q // Citrus alcohol Q, l tt Color 0.008 tt Water 69.2 tt Fragrance 0.2 tt (Example 2) Mixture 1 Homogenize isolated soybean protein powder, fractionated palm oil, and water with the following composition. Emulsify with a mixer, add pectin and tamarind seed polysaccharide dissolved in advance to 5%, and then add isomerized sugar, orange juice or pineapple juice, and then add citric acid while mixing well to adjust the pH. Adjusted to 3.8.

To the above mixture, then add the coloring matter and fragrance, and stir for 6 minutes.
After heating to 0°C to 70°C, adjust the moisture content, homogenize using a homogenizer at 150 kg/cd, defoaming, fill in containers, sterilize at IoO'C for 30 minutes, and cool. did.

The second sample was heated at 10℃, 25℃1 and 3
Even after being left in the center of each constant temperature bath at 5°C for one month, the fruit juice beverage remained in good condition with no sedimentation or separation phenomenon observed.

[Composition] Separated fattening protein (same as Example 1) 10 parts Palm fractionated oil Q, f3tt 5% pectin liquid 10.0// -#? 5% Tamarind Seed Polysaccharide Liquid 3011115 Concentrated Juice (Orange Juice or Baina Nbulu Juice 2.Q
tt Citric acid 0.14 // Pigment/Fragrance 0.1. // High fructose sugar 16.4 tt Water 66.76 tt (Comparative example 1) The same treatment as in Example 2 except that tamarind seed polysaccharide was not added was carried out at 25°C and 135°C.
During storage of C, a slight phase separation between the oil phase and the aqueous phase occurred, and a precipitate was observed at the bottom of the container.

(Example 3) Soybean protein sour isolated soybean protein powder (same as Example 1) 60 parts (1,000 parts,
The same applies below), 90 parts of water and 2 parts of coconut oil are emulsified in a homomixer, 2 parts of glucose is added and heated at 80°C for 30 minutes, then cooled to about 20°C. 4 parts of a mixed starter consisting of Streptococcus diacetyllactis and Pentacoccus cremoris was inoculated and fermented at 20°C for 15 hours. Next, the fermentation was stopped by heating at 105°C for 4 seconds, and the mixture was homogenized using a homogenizer at a pressure of 100 kg/d to obtain a lactic acid fermentation product.

0.2 parts of fractionated palm oil for 20 parts of the lactic acid fermentation product of 2.
0.4 parts of high methoxy pectin and 0.15 parts of tamarind seed polysaccharide were dissolved in water, and then 1 part of isomerized high fructose sugar was added.
After adding 6.4 parts and 1/511j and 20 parts of condensed fruit juice, citric acid was further added to adjust the pH to 3.8, and finally, after adding color and fragrance, water was added to bring the total amount to 100 parts. Adjusted to.

The above composition was heated to 100° C. to 70° C. 20
After homogenization at 0 kg/cI+', the mixture was defoamed, filled into cans, heated at 100°C for 30 minutes, and cooled to obtain an acidic protein beverage.

The sample thus obtained did not undergo any separation phenomenon even after being left at 25° C. for 1 hour, and exhibited a refreshing flavor.

(Effects) As detailed above, the present invention makes it possible to obtain an acidic protein drink in which protein coagulation, aggregation, precipitation, and separation do not occur even under acidic conditions. Furthermore, the acidic protein beverage obtained by the method of the present invention is extremely stable, with no protein coagulation precipitation, even when subjected to severe treatments such as heat sterilization.

Patent applicant: Fuji Oil Co., Ltd. Shiono Koryo Co., Ltd.

Claims (1)

[Scope of Claims] 1] In producing an acidic beverage containing protein and fats and oils, one or two selected from tamarind seed polysaccharide and guar gum and pectin are used as stabilizers. A method for producing an acidic protein drink. (2) The production method according to claim 1, wherein the pectin is high methoxyl pectin.