KR20180057913A - Fruit drink containing protein and preparing method of the same - Google Patents

Abstract

The present invention relates to a fruit drink containing protein and a preparing method of the same, and more specifically, to a fruit drink containing protein which is obtained by adding whey protein and water-soluble soy polysaccharide to fruit juice at an optimum mixing ratio. The water soluble soy polysaccharide is added before adjusting the pH to 3.0 to 3.8, and the whey protein is added to produce the fruit drink, thereby preventing protein aggregation and denaturation to exhibit excellent product stability and flavor. The fruit drink can be distributed at room temperature for a long time.

Description

TECHNICAL FIELD [0001] The present invention relates to a fruit drink containing protein,

The present invention relates to a fruit beverage containing protein and a method of preparing the same. More specifically, the present invention relates to a method for preparing a protein-containing fruit beverage and a method for preparing the same, wherein the whey protein and the water- To 3.8, and then whey proteins are added to produce fruit beverages, thereby preventing protein aggregation and denaturation. Thus, the present invention provides a fruit beverage containing proteins capable of circulating at room temperature for a long period of time and having excellent product stability and flavor, .

Protein is one of the three nutritional components, which constitute in vivo enzymes, hormones, and antibodies to maintain vital activities and constitute body tissues such as muscles. As such, proteins are important organisms that constitute living organisms and participate in in vivo reactions and energy metabolism. Recently, there is an increasing demand for protein intake.

 As a result, the form of the powder has been diversified into a protein-containing powder and beverage. However, proteins are easily denatured by temperature and pH in the process of beverage making, and thus the properties are changed due to aggregation and precipitation, or the bitter taste is expressed and the flavor is poor.

Korean Patent Laid-Open Publication No. 2013-0097716 discloses a non-milk protein drink product including proteins, fats, stabilizers, sweeteners and emulsifiers. However, since proteins are easily denatured by temperature and pH, There is a problem that the property changes or a bitter taste develops and the flavor deteriorates.

Thus, research and development for developing a product capable of maintaining long-term normal temperature distribution while retaining a stable property and excellent flavor while containing a large amount of protein is desperately required.

Korean Patent Publication No. 2013-0097716

In order to solve the above-mentioned problems, the present invention relates to a method for preparing whey protein and water-soluble soy polysaccharide by mixing whey protein and water-soluble soy polysaccharide in fruit juice at an optimum mixing ratio, The present invention has been accomplished by knowing that protein-containing fruit drinks can be produced by preventing the coagulation and denaturation of proteins by producing fruit drinks, and thus the product stability is excellent and long-term circulation at room temperature is possible.

Accordingly, an object of the present invention is to provide a fruit beverage containing protein having excellent flavor and capable of circulating at room temperature over a long period of time.

It is another object of the present invention to provide a method for producing a fruit beverage containing a protein capable of preventing denaturation or agglomeration of protein to maintain a stable property for a long time.

The present invention provides a fruit beverage containing protein, wherein 100 parts by weight of fruit juice contains 1 to 4 parts by weight of whey protein and 0.05 to 0.4 part by weight of water-soluble soy polysaccharide, the pH being adjusted to a range of 3.0 to 3.8.

The present invention also provides a method for producing fruit juice comprising: (a) preparing a fruit juice by extracting fruit; (b) mixing the fruit juice with a water-soluble soy polysaccharide to produce a fruit beverage base; (c) mixing the whey proteins after adjusting the pH of the fruit beverage base to a range of 3.0 to 3.8; (d) homogenizing the fruit beverage base at a homogeneous pressure of 150 to 180 kg / cm ² ; (e) sterilizing the fruit beverage base at a temperature of 110 to 120 ° C for 20 to 45 seconds to prepare a fruit beverage; And (f) immediately cooling the sterilized fruit beverage to room temperature and then aseptically packaging the protein-containing fruit beverage.

The fruit beverage containing the protein according to the present invention is prepared by mixing the whey protein and the water-soluble soy polysaccharide in the fruit juice at an optimum mixing ratio. By adjusting the pH to 3.0 to 3.8, it is possible to prevent protein aggregation and denaturation, It is possible to produce a fruit beverage which can be distributed at room temperature for a long period of time by carrying out aseptic packaging without causing precipitation due to stable properties and having excellent flavor.

In addition, the method for preparing a fruit beverage containing protein according to the present invention is characterized in that a water-soluble soy polysaccharide is first added to fruit juice, the pH is adjusted to 3.0 to 3.8, and then whey protein is added thereto. Or agglomeration phenomenon is prevented. As a result, precipitation does not occur and stable properties can be maintained for a long time.

1 is a flow chart illustrating a method of manufacturing a fruit beverage according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to one embodiment.

The present invention provides a fruit beverage containing protein, wherein 100 parts by weight of fruit juice contains 1 to 4 parts by weight of whey protein and 0.05 to 0.4 part by weight of water-soluble soy polysaccharide, the pH being adjusted to a range of 3.0 to 3.8.

The fruit juice used in the present invention means a fruit juice obtained by juicing and concentrating fruit, and a fruit juice obtained by reducing the concentrated juice by the standard of fruit juice (JAS). The fruit juice may be contained at a concentration of 75 to 100% by weight based on the total weight of the fruit juice. At this time, if the concentration of the fruit juice is less than 75% by weight, protein impurities and odor still remain and the original taste of the fruit beverage can not be maintained. If it is more than 100% by weight, the viscosity due to protein and juice is too high, there is a problem.

In a preferred embodiment of the present invention, the fruit juice is selected from the group consisting of mango juice, mandarin juice, apple juice, tomato juice, lemon juice, grape juice, juice juice, plum juice, grapefruit juice, peach juice, strawberry juice, banana juice, pomegranate juice, Pineapple juice, and the like, but the present invention is not limited thereto.

In a preferred embodiment of the present invention, the Whey Protein Isolate (WPI) is obtained by extracting and purifying a protein from Soybean, Milk or a mixture thereof, and may contain not less than 85% have. Preferably, the protein content may be 85 to 90%.

When the whey protein is mixed with the fruit beverage, it can be evenly dispersed to improve the amount of deficient protein in the RTD (ready to drink) beverage product, thereby improving the existing high calorie and low nutrition food. The whey protein may comprise 1 to 4 parts by weight based on the total weight of the fruit beverage. At this time, if the content is less than 1 part by weight, it can be included in the high calorie and low nutrition food. If it is more than 4 parts by weight, the protein may aggregate and precipitate and layer separation may occur.

In a preferred embodiment of the present invention, the water-soluble soybean polysaccharide may contain 70 to 85% of dietary fiber extracted from soybean. The water-soluble soybean polysaccharide is characterized in that the negatively charged portion of the soybean polysaccharide main chain and the positively charged portion of the protein particles are mutually adsorbed to each other, and the neutral side chain forms a thick hydration layer. By such a property, the water-soluble soy polysaccharide prevents protein aggregation by heat and disperses the protein evenly, thereby improving the product stability.

The water-soluble soy polysaccharide may contain 0.05 to 0.4 parts by weight based on the total weight of the fruit beverage. If the content is less than 0.05 part by weight, the protein may aggregate to cause precipitation. If the content is more than 0.4 part by weight, the product may become turbid due to the water-soluble soy polysaccharide not bound to the protein. Preferably, the water-soluble soy polysaccharide is 0.05 to 0.3 parts by weight.

In a preferred embodiment of the present invention, 0.01 to 0.10 parts by weight of at least one additive selected from the group consisting of sugars, sweeteners, taurine, citric acid, sodium citrate and vitamin C may be added to 100 parts by weight of the fruit juice. The saccharides may be white sugar, liquid fructose, or a mixture thereof.

Meanwhile, a method for preparing a fruit beverage containing the protein of the present invention comprises the steps of: (a) preparing a fruit juice by extracting fruit; (b) mixing the fruit juice with a water-soluble soy polysaccharide to produce a fruit beverage base; (c) mixing the whey proteins after adjusting the pH of the fruit beverage base to a range of 3.0 to 3.8; (d) homogenizing the fruit beverage base at a homogeneous pressure of 150 to 180 kg / cm ² ; (e) sterilizing the fruit beverage base at a temperature of 110 to 120 ° C for 20 to 45 seconds to prepare a fruit beverage; And (f) aseptically packaging the sterilized fruit beverage immediately after cooling to room temperature.

In a preferred embodiment of the present invention, the fruit juice may be further mixed with at least one additive selected from the group consisting of sugars, sweeteners, taurine, sodium citrate, and vitamin C in the step (b).

In a preferred embodiment of the present invention, in step (c), the pH of the fruit juice may be adjusted by mixing citric acid. It is important to prepare fruit juice by first preparing fruit juice, and then adding additives except citric acid and whey protein to the fruit juice. This is because the protein can be denatured by pH when the whey protein is added while the pH of the fruit beverage base exceeds 4.0.

For this reason, in step (c), it is preferable to mix the whey proteins after adjusting the pH to 3.0 to 3.8 by mixing citric acid. In the case of the whey protein, since the protein denaturing pH range is 4 to 5, the protein may be denatured if the pH range is exceeded. In particular, when citric acid is mixed first to adjust the pH to be in the range of 3.0 to 3.8, and whey proteins are mixed to produce fruit beverages, fruit beverages having excellent product stability can be produced.

In the preferred embodiment of the present invention, in step (d), it is important to perform the homogenization in the range of 150 to 180 kg / cm ^{2. If} the concentration is out of the above range, .

In a preferred embodiment of the present invention, in the step (e), the fruit beverage comprises 1 to 4 parts by weight of whey protein, 0.05 to 0.4 parts by weight of water-soluble soy polysaccharide and 0.01 to 0.10 parts by weight of additives in 100 parts by weight of fruit juice .

In a preferred embodiment of the present invention, the fruit juice may be contained at a concentration of 75 to 100% by weight based on the total weight of the fruit juice.

In a preferred embodiment of the present invention, the aseptic packaging in step (f) may comprise filling and sealing the fruit beverage in a sterilized container.

1 is a flow chart illustrating a method of manufacturing a fruit beverage according to the present invention. As can be seen from FIG. 1, the mixing order of the raw materials is different according to the raw material components. First, the fruit juice and the additives may be dissolved sequentially after dissolving the saccharide. The fruit beverage base may then be prepared by adding citric acid to adjust the pH to 3.0 to 3.8 and then dissolving the whey protein. Then, after preheating by a conventional method, homogenization is carried out at a homogeneous pressure of 150 to 180 kg / cm ² . Next, sterilization is carried out at a temperature of 110 to 120 ° C for 20 to 45 seconds, followed by cooling to room temperature and aseptic packaging to produce a fruit beverage containing protein.

Accordingly, the fruit beverage containing the protein according to the present invention can be prepared by mixing the whey protein and the water-soluble soy polysaccharide in the fruit juice at an optimum mixing ratio, and by adjusting the pH to 3.0 to 3.8, It is possible to produce a fruit beverage which is capable of circulating at room temperature for a long period of time by carrying out aseptic packaging, which is excellent in flavor and does not cause precipitation due to stable properties while containing protein.

In addition, the method for producing a fruit beverage containing protein according to the present invention is characterized in that a water-soluble soy polysaccharide is first added to fruit juice, the pH is adjusted to 3.0 to 3.8, and then whey protein is added thereto. Or agglomeration phenomenon is prevented. As a result, precipitation does not occur and stable properties can be maintained for a long time.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

Experimental Example 1: Evaluation of sensory and product stability according to the concentration of fruit juice

To confirm the correlation between the concentration of the fruit juice and the whey protein, the fruit drinks of the above Preparation Examples 1 to 5 were prepared with the components and the content ratios shown in Table 1 below. Specifically, the fruit juice was blended with each fruit juice extracted from Jeju citrus, apple, mango, white bean, banana and mango, and the concentration of the fruit juice was set as shown in Table 1 below. The whey protein was set equal to 2 parts by weight.

The fruit drinks of Preparation Examples 1 to 5 were evaluated for sensory and product stability, and the results are shown in Table 1 below. In the following Table 1, the sensory evaluation was carried out by eight research panel members through a preference survey. The product stability evaluation was carried out at room temperature (35 ° C.) for 4 weeks, and the accelerated test and the product- Respectively.

division Manufacturing example One 2 3 4 5 Mixing ratio
(Parts by weight) Fruit juice 100 100 100 100 100 Whey protein 2 2 2 2 2 Sensuality Good Good Odor remaining Odor remaining Odor remaining Product stability Good Good Sedimentation Sedimentation Sedimentation Fruit juice of Preparation Example 1: fruit juice 75% by weight of fruit juice based on the total weight
Fruit juice of Preparation Example 2: Fruit juice Fruit juice is contained in a concentration of 100% by weight based on the total weight
Fruit juice of Preparation Example 3: fruit juice 20% by weight of fruit juice based on the total weight
Fruit juice of Preparation Example 4: Fruit juice Fruit juice is contained at a concentration of 50% by weight based on the total weight.
Fruit juice of Preparation Example 5: Fruit juice Fruit juice is contained in a concentration of 70% by weight based on the total weight.

According to the results shown in Table 1, in the case of Preparation Examples 3 to 5, 20 to 70 parts by weight of the fruit juice was found to be poor in flavor due to the presence of impurities and odor inherent in the whey protein.

On the other hand, in the case of Preparation Examples 1 and 2, when the fruit juice is 75 to 100 parts by weight, the original flavor of the whey protein (already) and the odor are masked to maintain the original flavor of the fruit drink Respectively.

From the viewpoint of product stability, the fruit juice content tended to be lowered due to precipitation when the content of the fruit juice was less than 70 parts by weight. However, when the fruit juice content exceeded 75 parts by weight, stability was confirmed and the product stability was excellent.

As a result, the fruit juice having excellent sensory and product stability is preferably selected so as to be contained in a concentration of 75 to 100% by weight based on the total weight of the fruit juice, and the fruit juice containing 100% When the protein was added, it was found that it exhibited the most excellent sensory properties and product stability.

Experimental Example 2 Evaluation of Sensory and Product Stability According to Contents of Whey Protein

To confirm the correlation between the amount of fruit juice and the amount of whey protein used, the fruit drinks of Preparations 6 to 10 were prepared with the components and content ratios shown in Table 2 below. Here, the fruit juice was selected from the fruit juice used in Preparation Example 2, which has the highest sensory and product stability.

The results of the comparison of the sensory and product stability for the fruit drinks of Preparation Examples 6 to 10 are shown in Table 2 below.

division Manufacturing example 6 7 8 9 10 Mixing ratio
(Parts by weight) Fruit juice 100 100 100 100 100 Whey protein 2 One 5 10 20 Sensuality Good Good Outbreak Outbreak Outbreak Product stability Good Good Sedimentation Sedimentation Sedimentation

According to the results of the above Table 2, when the content of whey protein contained 5 to 20 parts by weight of the products of Preparation Examples 8 to 10, it was found that imitation and odor intrinsic to the protein were generated and that precipitation occurred as the protein content increased Respectively. That is, when the content of the whey protein was 5 parts by weight or more, the flavor peculiar to the fruit drink was lost, and the content was immediately precipitated, and the product stability was poor.

On the contrary, in Production Examples 6 and 7, it was confirmed that the inherent protein and odor were not generated and the sensory properties were good. As a result, it was found that it is preferable to mix 1 to 4 parts by weight, more preferably 1 to 2 parts by weight, in 100 parts by weight of fruit juice with an optimized content of whey protein.

However, in Production Examples 6 and 7, it was confirmed that protein aggregates and precipitates somewhat after a lapse of a predetermined time.

Experimental Example 3: Evaluation of Product Stability According to the Contents of Water-Soluble Soybean Polysaccharide

≪ Examples 1 and 2 and Comparative Examples 1 to 4 >

In the case of the fruit drinks prepared in Preparation Examples 6 and 7, it was confirmed that the contents were gathered and settled somewhat after a lapse of a certain time. In this experimental example, the stability of the product was evaluated by adding water-soluble soy polysaccharide to each content in order to prevent such precipitation.

Specifically, the fruit drinks of Examples 1 and 2 and Comparative Examples 1 to 4 were prepared with the constituents and the content ratios shown in Table 3 below. Here, the fruit juice and whey protein were used in the same proportions as in Preparation Example 6 above. The results of the comparison of the fruit drinks of Examples 1 and 2 and Comparative Examples 1 to 4 are shown in Table 3 below.

division Example Comparative Example One 2 One 2 3 4 Mixing ratio
(Parts by weight) Water-soluble soy polysaccharide 0.05 0.30 0.01 0.50 - - pectin - - - - 0.01 0.50 Fruit juice 100 100 100 100 100 100 Whey protein 2 2 2 2 2 2 Sterilization condition 98 ℃, 30 seconds Product stability Good Good Sedimentation Sedimentation Sedimentation Sedimentation

According to the results of Table 3, protein precipitation occurred in all of Comparative Examples 1 to 4, and in particular, in the case of Comparative Examples 3 and 4 containing pectin, due to the property of pectin gelation, And confirmed that product precipitation occurred.

On the other hand, in Examples 1 and 2, when the content of water-soluble soy polysaccharide was 0.05 and 0.3 part by weight, it was confirmed that stable properties without protein aggregation and precipitation after sterilization were exhibited.

Thus, it was found that the water soluble soy polysaccharide prevents the aggregation of protein by heat and uniformly disperses the protein, thereby preventing precipitation in the fruit beverage.

Experimental Example 4: Evaluation of Product Stability According to pH and Homogeneous Pressure Conditions

≪ Examples 3 and 4 and Comparative Examples 5 and 8 >

The fruit stability of the fruit beverage prepared in Example 2 was evaluated according to pH and homogenization conditions. Specifically, as shown in Table 4 below, the fruit drinks of Examples 3 and 4 and Comparative Examples 5 to 8 were prepared by mixing at the same composition and content ratios as those of Example 2, but with different pH and homogenization conditions. The results are shown in Table 4 below.

division Example Comparative Example 3 4 5 6 7 8 Mixing ratio
(Parts by weight) Water-soluble soy polysaccharide 0.30 0.30 0.30 0.30 0.30 0.30 Fruit juice 100 100 100 100 100 100 Whey protein 2 2 2 2 2 2 Mixing condition pH 3.5 3.8 2.8 4.0 3.5 3.5 Homogeneous pressure (kg / cm ² ) 150 150 150 150 140 170 Sterilization condition 98 ℃, 30 seconds Product stability Good Good Sedimentation Sedimentation Sedimentation Sedimentation

According to the results shown in Table 4, in the case of Comparative Examples 5 and 6, it was confirmed that the contents of the fruit drinks were aggregated or precipitated when the pH of the fruit drinks was 2.8 and 4.0.

Also, in Comparative Examples 7 and 8, it was confirmed that the pre-sterilization mixture did not aggregate or precipitate, but aggregated or precipitated after homogenization, and the protein was solidified and floated on the top surface of the fruit beverage.

On the contrary, in Examples 3 and 4, the constituents were uniformly dispersed to maintain a stable shape, and precipitation phenomenon did not occur. It was confirmed that the product was more stable because the taste was softer due to the optimal homogeneous pressure.

Claims (12)

1 to 4 parts by weight of whey protein and 0.05 to 0.4 part by weight of water-soluble soy polysaccharide in 100 parts by weight of fruit juice, wherein the protein drink is adjusted to a pH ranging from 3.0 to 3.8.
The method according to claim 1,
Wherein the fruit juice is contained at a concentration of 75 to 100% by weight based on the total weight of the fruit juice.
The method according to claim 1,
The fruit juice is selected from the group consisting of mango juice, mandarin juice, apple juice, tomato juice, lemon juice, grape juice, juice, juice, plum juice, grapefruit juice, peach juice, strawberry juice, banana juice, pomegranate juice and pineapple juice Or more of fruit juice.
The method according to claim 1,
Wherein the whey protein is obtained by extracting proteins from Soybean, Milk or a mixture thereof.
The method according to claim 1,
Wherein the water-soluble soybean polysaccharide comprises 70 to 85% of dietary fiber fiber extracted from soybean.
The method according to claim 1,
Wherein the fruit juice further comprises 0.01 to 0.10 parts by weight of at least one additive selected from the group consisting of sugars, sweeteners, taurine, citric acid, sodium citrate and vitamin C in 100 parts by weight of the fruit juice.
(a) preparing fruit juice by extracting fruit;
(b) mixing the fruit juice with a water-soluble soy polysaccharide to produce a fruit beverage base;
(c) mixing the whey proteins after adjusting the pH of the fruit beverage base to a range of 3.0 to 3.8;
(d) homogenizing the fruit beverage base at a homogeneous pressure of 150 to 180 kg / cm ² ;
(e) sterilizing the fruit beverage base at a temperature of 110 to 120 ° C for 20 to 45 seconds to prepare a fruit beverage; And
(f) aseptically packaging the sterilized fruit beverage immediately after cooling to room temperature;
≪ / RTI > wherein the protein is present in the composition.
8. The method of claim 7,
Wherein the fruit juice is further mixed with at least one additive selected from the group consisting of saccharides, sweeteners, taurine, sodium citrate, and vitamin C in step (b).
8. The method of claim 7,
Wherein the pH of the fruit juice is adjusted by mixing citric acid with the fruit juice in the step (c).
8. The method of claim 7,
Wherein the fruit beverage comprises 1 to 4 parts by weight of a whey protein, 0.05 to 0.4 parts by weight of a water-soluble soy polysaccharide, and 0.01 to 0.10 parts by weight of an additive in 100 parts by weight of fruit juice. ≪ / RTI >
11. The method of claim 10,
Wherein the fruit juice is contained at a concentration of 75 to 100% by weight based on the total weight of the fruit juice.
8. The method of claim 7,
Wherein the aseptic packaging in step (f) comprises filling and sealing the fruit beverage in a sterilized container.

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