TW201021715A - A composition for beverage use containing acidic soluble protein and process for producing the same - Google Patents
A composition for beverage use containing acidic soluble protein and process for producing the same Download PDFInfo
- Publication number
- TW201021715A TW201021715A TW098137942A TW98137942A TW201021715A TW 201021715 A TW201021715 A TW 201021715A TW 098137942 A TW098137942 A TW 098137942A TW 98137942 A TW98137942 A TW 98137942A TW 201021715 A TW201021715 A TW 201021715A
- Authority
- TW
- Taiwan
- Prior art keywords
- soluble protein
- water
- soluble
- acidic
- salt
- Prior art date
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- 239000004455 soybean meal Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- LBFWPPBPKOYRLM-UHFFFAOYSA-J tetrasodium hydrogen phosphate hydrate Chemical group O.P(=O)(O)([O-])[O-].P(=O)(O)([O-])[O-].[Na+].[Na+].[Na+].[Na+] LBFWPPBPKOYRLM-UHFFFAOYSA-J 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 150000004684 trihydrates Chemical class 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
- RDOVSPPEPGMKEB-UHFFFAOYSA-L trisodium;sulfate Chemical compound [Na+].[Na+].[Na+].[O-]S([O-])(=O)=O RDOVSPPEPGMKEB-UHFFFAOYSA-L 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Description
201021715 六、發明說明: 【發明所屬之技術領域】 本發明乃含有酸性可溶蛋白及選擇自有機酸之鹼金屬 鹽及水溶性鹼性鹽中之一種或二種以上之粉末狀或顆粒狀 之鹽,而該酸性可溶蛋白至少係經造粒而成之飮用組成物 及其製造方法有關。 Φ 【先前技術】 在家庭裡製造運動飲料或果汁之際,將粉狀或顆粒狀 之製品以攪拌棒攪拌混合而分散或溶解在水或牛奶等而調 製之。然而,溶解含有酸性可溶蛋白之粉狀飲料於水中時 ,會發生不溶性塊狀物而無法獲得分散均勻之飲料。 因此,爲抑制上述不溶性塊狀物之產生,提升分散性 提議添加碳酸氫鈉及有機酸或鈣離子等離子做爲不溶性塊 狀物之防止劑之方法(參照專利文獻1)。 Φ 另外,抑制該不溶性塊狀物之發生之方法,尙有提議 添加蛋殻粉等含有不溶水性鈣等粉末之方法(參照專利文 獻2)。雖然,這些方法確實具有很好的不溶性塊狀物之 發生之防止效果,然而實際上還無法完全解決問題。 又’含有植物性脂醇及卵黃脂蛋白之複合物之粉末狀 或顆粒狀飲料,據報告注入熱水後攪拌時,可抑制不溶性 塊狀物之發生(參照專利文獻3)。 然而’上述任意一種方法在粉末狀或顆粒狀飲料之商 品設計上,受到構成組成分之限制,有時不便利用而未必 -5- 201021715 能充分滿足需求。 先前技術相關文獻: 專利文獻1 :日本特開2003- 1049 1 2號公報 專利文獻2 :日本特開2005-304378號公報 專利文獻3:日本特開2 00 7-259827號公報 【發明內容】 發明擬解決之課題: @ 本發明之目的在提供抑制上述不溶性塊狀物之發生, 而容易可分散之飲用組成物及其製造方法。 解決課題之途徑: 本發明硏究者爲達成上述目的,經努力硏究結果發現 藉提供下述容易可分散之飮用組成物及其製造方法,可解 決本發明之課題。即, (1) 一種含有酸性可溶蛋白及選擇自有機酸之鹼金 屬鹽及水溶性鹼性鹽中一種或二種以上之粉末狀或顆粒狀 之鹽’而該酸性可溶蛋白係至少經造粒爲其特徵之飲用組 成物。 (2 )如上述(1 )項所記載之飲用組成物,其中,該 有機酸之鹼金屬鹽及水溶性鹼性鹽之粉末或顆粒之大小, 以能通過42 mesh之歸網爲其特徵。 (3)如上述(1)項所記載之飲用組成物,其中,該 有機酸之鹼金屬鹽及水溶性鹼性鹽之粉末或顆粒之大小, -6- 201021715 以能通過60 mesh之篩網爲其特徵。 (4 )如上述(1 )至(3 )項中任意項所記載之 組成物,其中,該酸性可溶蛋白係黃豆來源之蛋白爲 徵。 (5 )如上述(1 )至(4 )項中任意項所記載之 組成物,其中,該有機酸之鹼金屬鹽係檸檬酸三鈉、 酸三鉀、或葡萄糖酸鈉,而該水溶性鹼性鹽係磷酸三 Λ 磷酸一氫二鈉爲其特徵。 (6 )如上述(1 )至(5 )項中任意項所記載之 組成物,其中,該造粒中所使用之黏結物係選擇自阿 膠、支鏈澱粉、黃豆多糖類中一種或二種以上爲其特彳 (7) —種含有酸性可溶自飮用組成物之製造方 其特徵爲對於100重量份之酸性可溶蛋白計,添加0. 10重量份之比率之選擇自有機酸之鹼金屬鹽及水溶性 鹽中一種或二種以上之粉末狀或顆粒狀之鹽,而該酸 φ 溶蛋白係至少經造粒而成之製造方法。 (8) 如上述(7)項所記載之含有酸性可溶蛋白 組成物之製造方法,其中,該有機酸之鹼金屬鹽及水 鹼性鹽之粉末或顆粒之大小,以能通過42 mesh之篩 其特徵。 (9) 如上述(7)項所記載之含有酸性可溶蛋白 組成物之製造方法,其中,該有機酸之鹸金屬鹽及水 鹼性鹽之粉末或顆粒之大小,以能通過60 mesh之篩 其特徵。 飲用 其特 飲用 檸檬 鈉或 飲用 拉伯 敦。 法, 01〜 鹼性 性可 飲料 溶性 網爲 飲料 溶性 網爲 201021715 (10)如上述(7)至(9)項中任意項所記載之含有 酸性可溶蛋白飲用組成物之製造方法,其中,該酸性可溶 蛋白係黃豆來源之蛋白爲其特徵。 (1 1 )如上述(7 )至(1 〇 )項中任意項所記載之含 有酸性可溶蛋白飮用組成物之製造方法,其中,該有機酸 之鹼金屬鹽係檸檬酸三鈉、檸檬酸三鉀,或葡萄糖酸鈉, 而該水溶性鹼性鹽係磷酸三鈉或磷酸一氫二鈉爲其特徵。 (1 2 )如上述(7 )至(1 1 )項中任意項所記載之含 有酸性可溶蛋白飲用組成物之製造方法,其中,該造粒中 所使用之黏結物係選擇自阿拉伯膠、支鏈澱粉、黃豆多糖 類中一種或二種以上爲其特徵。 (13) —種含有酸性可溶蛋白飲用組成物,其特徵爲 如上述(7)至(12)項中任意項所記載之製造方法而製 造者。 發明之效果: _ 依據本發明將含有酸性可溶蛋白之粉狀或顆粒狀之飲 用組成物用手溶解於水中而調製之際,可抑制不溶性塊狀 物之發生。 【實施方式】 本發明之實施形態詳述如下: 本發明中所使用酸性可溶蛋白可任意爲植物性蛋白或 動I物性蛋白’或其水解物。該植物性蛋白之例如黃豆蛋白 -8 - 201021715 ’該動物性蛋白之例如來源於乳之乳清濃縮物或乳清純離 物’其中以黃豆蛋白爲較佳。本發明中所指酸性可溶蛋白 乃指其固形物5重量%之水分散液在2 5 °C,p Η 4.0以下之 溶解率爲60%以上者。 酸性可溶黃豆蛋白之製造方法並無特別限制,例如由 脫脂或未脫脂之黃豆所提含有黃豆蛋白質之溶液,在該蛋 白質之等電點之pH値較酸性領域,以超過10CTC之溫度 φ 加熱處理而得之。另外,也可利用 W02002/67690號公 報或W020 05/ 5 8071號公報中所記載之製造方法製得。 本發明中爲抑制不溶性塊狀物之發生所使用酸性可溶 黃豆蛋白,單以粉末狀態很難和水有親和性,而必須經造 粒。酸性可溶黃豆蛋白可單獨造粒,或和其他成分一起造 粒而成。 本發明中該造粒方法並無特別限制,祗要能充分滿足 跟水或杲汁等溶劑中之親和性就可行。該造粒之方法,例 φ 如在流動塗佈裝置中使原料粉末流動下噴霧以噴霧液,使 原料粒狀物間黏結而成之流動層造粒,或在乙醇等溶劑中 將原料粉末自縫隙擠壓而乾燥之擠壓造粒等均可採用。流 動層造粒之際所使用之噴霧液可以僅使用水,但是爲提昇 造粒物間之黏結性,可使用各種黏結劑。該黏結劑之例如 咕噸膠、半乳甘露聚糖(愈創木膠、刺槐豆膠、塔拉膠( tara gum)等、紅藻膠、桂皮膠、葡甘露聚糖、天然結冷 膠、脫乙醯結冷膠、羅望子膠、果膠、跳蚤車前子膠、明 膠、黃蓍膠、刺梧桐樹膠、阿拉伯膠、印度膠、macro-ph 201021715 omopsis gUm、洋菜、藻酸類(藻酸、藻酸鹽)、凝乳膠 、支鏈澱粉、甲基纖維素(MC)、羥丙基甲基纖維素( HPMC )、羧甲基纖維素(CMC )鈉、羥丙基纖維素( HPC )、羥乙基纖維素(HEC )等之纖維素衍生物、水溶 性半纖維素、黃豆多糖類、加工.化工澱粉、未加工澱粉 (新鮮澱粉)、糊精等。其中以由阿拉伯膠、支鏈澱粉、 黃豆多糖類中選擇一種或二種以上而使用爲較佳。另外, 隨目的調配使用卵磷脂或各種脂肪酸酯等乳化劑和黏結劑 鲁 亦可行。尙可以著色或賦香等爲目的而混合添加物等同時 造粒亦行。 本發明之有機酸之鹼金屬鹽之例如檸檬酸、酒石酸、 乳酸、蘋果酸、葡萄糖酸、富馬酸等之有機酸之鈉、鉀、 鈣等之鹼金屬鹽’其中以檸檬酸三鈉、檸檬酸三鉀、葡萄 糖酸鈉爲較佳。又,水溶性鹼性鹽之例如磷酸三鈉、磷酸 一氫二鈉、磷酸三鉀、磷酸鈣、乙酸鈉、乙酸鉀或乙酸鈣 等’其中以磷酸三鈉或磷酸一氫二鈉爲較佳。有機酸之鹼 參 金屬鹽及水溶性鹼性鹽可爲酐及水合物之任意形態,另外 ’水合物之水合水數目亦無限制。例如檸檬酸三鈉已知有 酐、二水合物、三水合物及五水合物而存在,檸檬酸三鉀 也已知有酐及一水合物之形態而存在,葡萄糖酸鈉也已知 以酐之形態而存在,磷酸三鈉已知有酐及十二水合物之存 在’又,磷酸一氫二鈉已知有酐、二水合物、七水合物及 十二水合物之存在。 本發明之有機酸之鹼金屬鹽及水溶性鹼性鹽爲粉末或 -10- 201021715 顆粒。又,其粒徑之大小以能通過42 mesh之篩網(能通 過一邊爲355 μιη之正方形之縫隙之大小)爲較佳,更佳 爲能通過60 mesh之篩網(能通過一邊爲250 μιη之正方 形之縫隙之大小)。當其粒徑能通過42或60 mesh之篩 網之大小時,能充分發揮抑制不溶性塊狀物產生之效果。 該有機酸之鹼金屬鹽及水溶性鹼性鹽之粉末可和酸性 可溶蛋白混合而一起造粒,或酸性可溶蛋白造粒之後,添 φ 加、混合而使用亦可行。又,有機酸之鹼金屬鹽及水溶性 鹼性鹽之用量,以佔飲用組成物總量之0.01〜10重量%爲 佳,其中以佔0.1〜4.0重量%爲較佳。 本發明之酸性可溶蛋白和有機酸之鹼金屬鹽及水溶性 鹼性鹽之比率,對於100重量份之酸性可溶蛋白計,後者 爲0.01〜10重量份爲佳,其中以0.1〜6.0重量份爲較佳 ,尤以0.5〜5.1重量份爲更佳。又,酸性可溶蛋白所佔飲 用組成物總量之比率,以50〜99重量%爲佳,其中,以 φ 60〜85重量%爲較佳。 本發明之飲用組成物,取14g在25 °C之水300ml中 所溶解而成之飲料之酸鹼値爲pH 2〜5範圍,其中,以在 pH 2〜4爲較佳,尤以在pH 3.0〜3.9爲更佳。酸性可溶 蛋白之水分散液之酸鹼値通常呈現酸性。添加有機酸之鹼 金屬鹽或水溶性鹼性鹽時,水分散液之酸鹼値會移向酸性 可溶蛋白之等電點所在之中性、鹼性側。因此,添加有機 酸之鹼金屬鹽或水溶性鹼性鹽,可使酸性可溶蛋白之水合 性減弱,而增強其分散性。由於分散性增強而可抑制不溶 -11 - 201021715 性塊狀物之形成,然而,水合性減弱而溶解度會降低。所 以水合性及分散性之均衡甚屬重要,分散性增強而能抑制 不溶性塊狀物之形成,水合性過弱而酸性可溶蛋白之溶解 度顯著降低,增加不溶性部分,而可能不適合飲用。所以 保持適當之水合性及分散性之均衡,必須將飮料之酸鹼値 維持在上述範圍爲佳。 本發明之飲用組成物中可使用之其他食品原料,例如 酸味料、糖類、肽類、胺基酸類,各種生理活性物質,維 Φ 生素類、食物纖維、多糖類、酒精類、油脂類、色料等。 該酸味料之例如檸檬酸、乳酸、乙酸、蘋果酸、酒石酸、 磷酸等。該糖類並無特別限制,例如蔗糖、麥芽糖、果糖 、葡萄糖、轉化糖、粉末水飴類、糊精、寡糖等。又,阿 斯巴甜、甜菊、斯克拉糖、乙醯舒泛鉀等高甜度甘味料也 可以使用。 該肽類之例如黃豆肽類、乳清肽類,來源於魚類或動 物之膠原肽等。該胺基酸類之例如纈氨酸、亮胺酸、異亮 參 胺酸等之歧鏈狀胺基酸、半胱氨酸、甲硫胺酸等之含硫胺 基酸,以及其他各種胺基酸。 該各種生理活性物質之例如異黃酮、花色素苷、黃體 素、梧皮苷、柚皮苷、綠原酸、沒食子酸、逆沒食子酸、 單寧、兒茶酸等之多酚類、皂角苷、番茄紅素、芝麻素、 神經醯胺、植物脂醇、7 -胺基丁酸、輔酶Q 1 0、乳醯肝 褐質、DHA、点-胡蘿蔔素等。 該維生素類之種類並無特別限制,例如抗壞血酸(維 -12- 201021715 生素C)、核黃素、泛酸、葉酸、維生素B群,其他如維 生素A、D、E、K、P等之各種維生素類。 本發明之飲用組成物中,尙可使用可以分散均勻且不 發生粉體之閉塞範圍內使用液狀油類。融點高之油脂就安 定性而言較佳,尤以粉末形態之油脂爲更佳。油脂之種類 只要是提供食用者別無限制,例如黃豆油、芥籽油、玉米 油等植物性油脂,或乳脂肪等之動物性油脂及其加工油脂 φ 。又以安定油脂之乳化狀態爲目的,可適度調配以乳化劑 〇 本發明之飲用組成物在水系溶劑混合時會起泡之際, 以含有消泡劑爲佳。該消泡劑之例如蔗糖脂肪酸酯、山梨 聚糖脂肪酸酯、甘油脂肪酸酯或卵磷脂等。 實例 本發明藉實施例詳述如下,唯本發明不侷限於實施例 _ 範圍。 製造例1 將黃豆壓成片狀,以正己烷爲萃取用溶劑,萃取分離 其油,所得低變性脫脂黃豆(氮可溶指數(NSI ) : 91 ) ’取其5kg加以35kg之水,用稀氫氧化鈉溶液調整爲pH 7,在室溫下攪拌1小時而經萃取後,在4,000G下離心分 離豆粕及不溶性成分,而得脫脂黃豆乳。該脫脂黃豆乳以 磷酸調整爲pH 4.5之後,使用連續式離心機以2,000G離 -13- 201021715 心,而得不溶性部分(酸沈澱凝乳)及可溶性部分(乳清 )。加水於酸沈澱凝乳使之成爲1 〇重量%之固形物,而得 酸沈澱凝乳淤漿。再以磷酸調整爲pH 4.0之後,加熱成 爲40°C。該溶液中加入固形物計相當於8單位之植酸酶( NOVO公司製品),進行30分鐘之酵素處理。反應後, 調整爲pH 3.5,直接連續性加熱殺菌裝置中以120°C,加 熱15秒鐘。然後噴霧乾燥而得酸性可溶黃豆蛋白粉末( 1.5kg)。以所得酸性可溶黃豆蛋白粉末爲原料,使用1 重量%之阿拉伯膠水溶液爲黏結劑進行流動層造粒,製成 其顆粒A。 實施例1 按照表1中所示比率用顆粒A調製添加以通過60 mesh之篩網之檸檬酸三鈉(其二水合物,以下皆同)之 粉末(試料2)者,添加通過60 mesh之篩網之粉糖(試 料3)者’或僅有顆粒A (試料1)者,再將各調製物之 φ 總量分別加入容有300ml之水(25 °C )之容量爲500ml之 燒杯中,以藥匙用手沿著燒杯內壁以4.5旋轉/秒鐘之速 度攪拌20秒鐘’攪拌後立即倒入燒杯之內容物於22 mesh 之篩網上’在不觸及篩子上之殘渣下,將附著於篩子上之 多餘之水分拭乾後,測定殘渣之重量。其結果示於表1。 如同表1中所示’試料1發生了不溶性塊狀物,殘渣量爲 3.02g。另外,試料2之殘渣量減低爲l.lg。 在本實施例1中之不溶性塊狀物之形成率乃以試料1 -14 - 201021715 之殘渣爲100計,將各試料之殘渣量以其%表示者。試料 2之不溶性塊狀物之形成率爲3 6.4% ’可知藉添加檸檬酸 三鈉抑制了不溶性塊狀物之產生。相對之,試料3之殘渣 爲3_13g,不溶性塊狀物之形成率爲103.6%。因此,可知 添加粉糖不發生抑制不溶性塊狀物之效果。又,測定溶於 水中之各試料之酸鹼値(pH値)。其結果試料1〜3依 序分別爲 pH 3.13 ' 3.58 及 3.14。 表1] 試料 顆粒A 檸檬酸三鈉 粉ί f pH 殘渣 (g) 不溶性塊狀 物形成率 (%) 添加量 (重量份) 添力卩量 (β) 添加量 (重量份) 添加量 (R) 添加量 (重量份) 添加量 (g) 1 100 10 0 0 0 0 3.13 3.02 100 2 100 9.7 3.1 0.3 0 0 3.58 1.1 36.4 3 100 9.7 0 0 3.1 0.3 3.14 3.13 103.6 實施例2 ® 以求得檸檬酸三鈉對於顆粒A之適佳添加比率,固定 顆粒A量爲llg,加入檸檬酸三鈉及粉糖(皆通過60 mesh之篩網之粉末),按照表2所示比率混合添加檸檬 酸三鈉(通過60 mesh之篩網者)於顆粒a,並使之總量 成爲14g而調製得試料4〜10。按照實施例1所示相同方 法進行求得不溶性塊狀物之形成率有關評估試驗。唯本實 施例中,不溶性塊狀率之形成率乃以試料4之殘渣爲1〇〇 而計算者。該結果示於表2。 如同表2所示’以顆粒A爲1〇〇重量份時,檸檬酸三 -15- 201021715 鈉在0.64〜5.09重量份範圍內之比率下,不溶性塊狀物之 形成率顯示隨檸檬酸三鈉之比率之增加而減少。然而,增 至7.64重量份(參照試料1〇)時,確認有凝聚物之沈澱 ,不溶性塊狀物本身受到抑制,表面上不溶性塊狀物之形 成率增高,而不適於成品用途。另外,溶解於水中之試料 4〜10之酸鹼値依序分別爲pH 3.13、3.26、3.42、3.51、 3.58、3.90及4.20。因此,對於100重量份之顆粒A計, 添加0.64〜5.09重量份範圍內之檸檬酸三鈉,顯示不溶性 塊狀物之形成獲得抑制效果。 [表2] 試料 顆粒A 檸檬酸三鈉 唐 殘渣 (g) 不溶性讎 物形成率 (%) 添加量 (重量份) 添加量 (g) 添加量 (重量份) 添加量 (g) 添加量 (重量份) 添加量 (g) 酸齡値 pH 4 100 11 0 0 27.27 3.00 3.13 2.78 100 5 100 11 0.64 0.07 26.63 2.93 3.26 1.94 69.8 6 100 11 1.27 0.14 25.99 2.86 3.42 1.70 61.1 7 100 11 1.91 0.21 25.36 2.79 3.51 1.48 53.2 8 100 11 2.54 0.28 24.72 2.72 3.58 1.05 37.8 9 100 11 5.09 0.56 22.17 2.44 3.90 0.93 33.5 10 100 11 7.64 0.84 19.63 2.16 4.20 2.65 95.3 比較例1 實施例2中,替代通過60 mesh之篩網之檸檬酸三鈉 之粉末,改用通過24 mesh而留在60 mesh之篩網上(通 過1邊爲710 μχη之正方形之縫隙,而不能通過1邊爲 250 μιη之正方形之縫隙之大小者)之檸檬酸三鈉之粉末 201021715 ,按照實施例2相同方法進行評估試驗。其結果,殘留於 22 mesh之篩網上之殘渣爲3.06g,以實施例2之試料4之 殘渣爲1 00計時之不溶性塊狀物之形成率爲1 1 〇%。換言 之,使用通過24 mesh之篩網而殘留於60 mesh之篩網上 之檸檬酸三鈉之粉末,完全無法抑制不溶性塊狀物之形成 。該試料之酸鹼値爲pH 3.58。 φ 實施例3 實施例2中,替代通過60 mesh之篩網之檸檬酸三鈉 之粉末,改用通過60 mesh之篩網之磷酸三鈉之粉末,或 磷酸三鈉之針狀結晶〇.28g及粉糖2.72g,按照實施例2 同樣方法進行評估試驗。又,針狀結晶之長軸爲1〜3mm 左右,而殘留在20 mesh之篩網上。其結果殘留在22 mesh之篩網上之殘渣量分別爲i.i2g及2.86g。以實施例 2之試料4之殘渣爲100計時,不溶性塊狀物之形成率分 φ 別爲40.3%及102.9%。又,該時該試料之酸鹼値皆示pH 3.48。由上述結果,粉末之粒徑作成能通過60 mesh之篩 網之大小,顯示磷酸三鈉也具有形成不溶性塊狀物之抑制 效果。 實施例4 按照表3所示比率混合海藻酶、檸檬酸酐、甘油脂肪 酸酯、糊精於製造例1所得酸性可溶黃豆蛋白粉末,繼之 ’使用1重量%阿拉伯膠水溶液進行流動層造粒,製造得 -17- 201021715 顆粒B。然後’按照表4中所示比率’添加通過60 mesh 之篩網之檸檬酸三鈉之粉末於顆粒B中’使之總量成爲 14g,然後按照實施例1所示相同方法而進行評估試驗。 [表3] 原料 調配比率(重量%) 酸性可溶黃豆蛋白粉末 77.5 海藻糖 5.0 檸檬酸酐 6.2 甘油脂肪酸酯(消泡劑) 0.5 糊精 10.8 [表4] 試料 顆粒B 檸檬Θ 変三鈉 酸鹼値 pH 殘渣 (g) 不溶性塊狀 物形成率 (%) 添加量 (重量份) 添加量 ω 添加量 (重量份) 添加量 (g) 11 100 14.00 0 0 2.95 3.07 100 12 100 13.86 1.01 0.14 3.07 1.14 37.1 13 100 13.72 2.04 0.28 3.18 0.81 26.4 14 100 13.58 3.09 0.42 3.33 0.76 24.8 15 100 13.44 4.17 0.56 3.44 0.66 21.5 該.結果不於表4。不含能通過60 mesh之篩網之檸檬 酸三鈉時之試料11之殘渣爲3.〇7g。以試料η之殘渣做 爲1〇〇時,添加混合〇_i4g ( l.oi重量份)〜〇 56g ( 4 17 重量份)範圍之檸檬酸三鈉而得試料12〜15之不溶性塊 狀物之形成率在37.1〜2〗.5% ’而隨檸檬酸三鈉之添加比 率之增加,其不溶性塊狀物之形成顯著受到抑制。又,該 201021715 試料12〜15之酸鹼値在PH 3.07〜3.44範圍。 實施例5 實施例2中’替代能通過60 mesh之篩網之檸檬酸三 納之粉末,改加入通過60 mesh之篩網之檸檬酸三鈉之粉 末及能通過60 mesh之篩網之磷酸三鈉(其12水合物, 以下皆同)之粉末各爲0.14g,能通過60 mesh之篩網之 φ 磷酸—氫二鈉(其12水合物,以下皆同)之粉末0.28g, 能通過60 mesh之篩網之檸檬酸三鉀(其1水合物,以下 皆同)之粉末〇.28g,或能通過60 mesh之篩網之葡萄糖 酸鈉之粉末〇.28g及能通過60 mesh之篩網之粉糖2.72g 於顆粒A(llg) ’使之總量成爲14g而調製得試料16〜 19 ’再按照實施例2相同方法進行各試料之評估試驗。其 結果如表5所示。即,試料16〜19之殘渣分別依序爲 〇,97g、1.93g、1.22g及2.21g,以實施例2之試料4之殘 〇 澄爲1〇〇計時,其不溶性塊狀物之形成率依序分別爲 34,9%、69.4%、43.9%及79.5%。因此,藉添加能通過60 mesh之篩網之檸檬酸三鈉及磷酸三鈉之粉末混合物,能 通過60 mesh之篩網之磷酸一氫二鈉,檸檬酸三鉀或葡萄 糖酸鈉,而顆粒A之不溶性塊狀物之形成獲得抑制。又’ 試料16〜19之酸鹼値在pH 3.28〜3.58範圍。 -19 - 201021715 [表5] 試料 所添加通過60 mesh篩網之 酸驗値 殘渣 不溶性讎物形成率 鹽之種類 PH (g) (%) 4 僅添加粉糖 3.13 2.78 100 16 檸檬酸三鈉+磷酸三鈉 3.58 0.97 34.9 17 磷酸氫二鈉 3.32 1.93 69.4 18 檸檬酸三鉀 3.56 1.22 43.9 19 葡萄糖_ 3.28 2.21 79.5 實施例6 φ 實施例2中,替代能通過60 mesh之篩網之檸檬酸三 鈉之粉末,改加入能通過42 mesh之篩網,而殘留於60 mesh之篩網上(能通過一邊爲355 μιη之正方形之縫隙, 且不能通過一邊爲250 μπι之正方形之縫隙之大小者)之 檸檬酸三鈉之粉末,按照實施例2相同方法進行評估試驗 。其結果殘渣爲1 · 9 8 g,以實施例2之試料4之殘渣爲 100計時之不溶性塊狀物之形成率爲71.2%。因此,藉通 過42 mesh之篩網而殘留於60 mesh之篩網上之檸檬酸三 參 鈉之粉末,也能抑制不溶性塊狀物之形成。又,該試料之 酸鹼値爲pH 3.58。 實施例7 使用製造例1所得酸性可溶黃豆蛋白粉末爲原料,按 照製造例1相同方法以1重量%之支鏈澱粉水溶液爲黏結 劑,藉流動層造粒而製得顆粒C,另以1重量%之黃豆多 糖類(商品名爲Soyafive-S-RAIOO (不二製油公司製品) -20- 201021715 )水溶液藉流動靥造粒而製得顆粒D。顆粒C及顆粒d分 別使用l〇g做爲試料2〇及22,在97g之顆粒C或D中 添加以能通過60 mesh之篩網之檸檬酸三鈉之粉末〇.3g分 別做爲試料21及2 3。然後,按照實施例1相同方法進行 評估試驗。 [表6] 試料 黏結劑之種類 酸驗値 殘渣 不溶性纖物 pH (g) 形成率(%) 20 顆粒C(支鏈澱粉) 3.13 9.65 100 21 顆粒C (支鏈源粉)+檸檬酸三鈉 3.57 6.03 62.5 22 顆粒D(黃豆多糖類) 3.12 5.28 100 23 顆粒D (黃豆多糖類)+檸檬酸三鈉 3.56 4.07 77.1 該結果如表6所示,僅用顆粒C或D之殘渣分別爲 9.65g、5.28g,添加能通過60 mesh之篩網之檸檬酸三鈉 之粉末之顆粒C或D之殘渣分別爲6.03g及4.07g。以僅 9 用顆粒C或D之殘渣之不溶性塊狀物之形成率爲100計時 ,添加能通過60 mesh之篩網之檸檬酸三鈉之粉末之顆粒 C或D之不溶性塊狀物之形成率分別爲62.5 %及77.1%。 因此,替代阿拉伯膠,改用支鏈澱粉或黃豆多糖類爲黏結 劑,藉添加能通過60 mesh之篩網之檸檬酸三鈉,可抑制 不溶性塊狀物之形成。試料21及23之酸鹼値分別爲PH 3.57 及 3.56。 -21 -
Claims (1)
- 201021715 七、申請專利範園: 1. 一種飲用組成物,其特徵爲含有酸性可溶蛋白及一 種或二種以上選擇自有機酸之鹼金屬鹽及水溶性鹼性鹽之 粉末狀或顆粒狀之鹽,而至少該酸性可溶蛋白係被造粒所 成。 2·如申請專利範圍第1項之飲用組成物,其中,該有 機酸之鹼金屬鹽及水溶性鹼性鹽之粉末或顆粒之大小係能 通過42篩孔之篩網的大小者。 , _ 3. 如申請專利範圍第1項之飲用組成物,其中,該有 機酸之鹼金屬鹽及水溶性鹼性鹽之粉末或顆粒之大小係能 通過60篩孔之篩網的大小者。 4. 如申請專利範圍第1項至第3項中任一項之飲用組 成物,其中,該酸性可溶蛋白係來自黃豆蛋白者。 5 ·如申請專利範圍第1項至第4項中任一項之飮用組 成物,其中,該有機酸之鹼金屬鹽係檸檬酸三鈉、檸檬酸 三鉀或葡萄糖酸鈉,而該水溶性鹼性鹽係磷酸三鈉或磷酸 @ 一氫二鈉者。 6. 如申請專利範圍第1項至第5項中任一項之飲用組 成物,其中,該造粒時所使用之黏結劑係選自一種或二種 以上之阿拉伯膠、支鏈澱粉、黃豆多糖類者。 7. —種含有酸性可溶蛋白之飲用組成物的製造方法, 其特徵爲對於100重量份之酸性可溶蛋白,以0.01〜10 重量份之比率添加選擇自1種或2種以上之粉末狀或顆粒 狀之有機酸的鹼金屬鹽及水溶性鹼性鹽,而該酸性可溶蛋 -22- 201021715 白係至少經造粒而成者。 8 _如申請專利範圍第7項之含有酸性可溶蛋白之飲用 組成物之製造方法,其中’該有機酸之鹼金屬鹽及水溶性 鹼性鹽之粉末或顆粒之大小係以能通過42筛孔之筛網的 大小者。 9·如申請專利範圍第7項之含有酸性可溶蛋白之飲用 組成物之製造方法’其中’該有機酸之鹼金屬鹽及水溶性 φ 驗性鹽之粉末或顆粒之大小爲可通過60篩孔之篩網的大 小者。 10·如申請專利範圍第7項至第9項中任一項之含有 酸性可溶蛋白之飲用組成物之製造方法,其中,該酸性可 溶蛋白係來自黃豆蛋白者。 11. 如申請專利範圍第7項至第1〇項中任一項之含有 酸性可溶蛋白之飲用組成物之製造方法,其中,該有機酸 之鹼金屬鹽係檸檬酸三鈉、檸檬酸三鉀或葡萄糖酸鈉,而 ❹ 該水溶性鹼性鹽係磷酸三鈉或磷酸一氫二鈉者。 12. 如申請專利範圍第7項至第11項中任一項之含有 酸性可溶蛋白之飲用組成物之製造方法,其中,該造粒時 所使用之黏結劑係選擇自阿拉伯膠、支鏈澱粉、黃豆多糖 類中之1種或2種以上者。 13. —種含有酸性可溶蛋白之飲用組成物,其特徵爲 藉如申請專利範圍第7項至第12項中任一項之製造方法 所製成者。 -23- 201021715 四、指定代表圖: (一) 本案指定代表圏為:無。 (二) 本代表圖之元件符號簡單說明:無-3- 201021715 五 本案若有化學式時,請揭示最能顯示發明特徵的化學 式:無-4-
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US3653912A (en) * | 1969-12-22 | 1972-04-04 | Gen Mills Inc | Preparation and use of a bland dispersible food protein |
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US5409725A (en) * | 1992-06-23 | 1995-04-25 | Philip Connolly | Methods for stabilizing proteins in an acid pH environment and related compositions |
US6322846B1 (en) * | 1999-10-01 | 2001-11-27 | Jeneil Biotech Inc. | Soy milk compositions and methods of preparation |
US6620421B1 (en) * | 1999-10-05 | 2003-09-16 | Sumitomo Chemical Company, Limited | Water dispersible granules |
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US7465470B2 (en) | 2001-02-28 | 2008-12-16 | Fuji Oil Company, Limited | Process for producing a soybean protein usable in acidic foods |
JP3795365B2 (ja) | 2001-09-28 | 2006-07-12 | 和光堂株式会社 | 服薬補助食品 |
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JP2005287506A (ja) * | 2004-03-08 | 2005-10-20 | Fuji Oil Co Ltd | 蛋白質含有酸性飲食品用粉末組成物 |
JP4211668B2 (ja) | 2004-04-21 | 2009-01-21 | キユーピー株式会社 | ゾル状又はゲル状食品調製用粉末組成物 |
US7666409B2 (en) * | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
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US20080008814A1 (en) | 2006-06-22 | 2008-01-10 | Philip Henry Jackson | Acidified Protein Beverages Containing Suspended Particulates and Methods of Making Same |
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US9131727B2 (en) * | 2008-07-16 | 2015-09-15 | Kraft Foods Group Brands Llc | Milk acidification composition for powdered beverage |
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