TWI635805B - Acidic protein drink - Google Patents

Abstract

An object of the present invention is to provide an acidic liquid beverage that does not easily cause precipitation for a long period of time even when a relatively large amount of protein is formulated, and stably maintains the dispersion of the protein in the liquid.

The acidic protein beverage of the present invention is characterized in that at least one of the protein-containing raw materials is a powdered protein material that meets specific necessary conditions, and the acidic protein beverage has a protein content of 1% by weight or more and contains soy polysaccharides or / And pea polysaccharides as protein dispersion stabilizers are liquid and have a pH of 3 ~ 5.

Description

Acidic protein drink

The present invention relates to a liquid and acidic beverage containing protein.

Proteins are polymers and have amphiphilic properties, so there are those with gelation, viscosity enhancement, or water retention. Powdered protein materials such as isolated proteins containing the protein at high concentrations do not contain water, so they are easier to manage in circulation and storage than liquid materials, and can be formulated at high concentrations, so they are widely used as various processed foods The physical property improvement material added in.

In addition, for example, the amino acid composition of soybean protein is well-balanced, and also has physiological functions as represented by cholesterol lowering effects, so it is also used in nutritional and health promotion foods that expect nutritional supplement or physiological functions.

According to the "2011 White Paper on Elderly Society" issued by the Cabinet Office, the population of elderly people over 65 years old in Japan has reached the highest of 29.58 million in the past. One out of every five people has become an elderly person. Now it has become an ultra-elderly society (65 years old) (The society in which the above-mentioned elderly persons account for more than 21% of the total population). Among them, the "Healthy Japan 21" promoted by the Ministry of Health, Labour and Welfare listed the goal of extending healthy life. The term "healthy life span" here refers to the period during which one can live without illness or barrier-free life, and the healthy life span (average independence period) = average life span-non-independence period (period that damages health and cannot live independently) Said.

In order to prolong healthy life, the intake of the necessary amount of nutrients is indispensable. Among them, protein is an indispensable substance for maintaining life, and plays various functions while constructing human tissue. According to the "Nutrition Intake Standards for Japanese People" shown by the Ministry of Health, Labour and Welfare (2010 version), the recommended amount of protein for elderly people over 70 years old is the same as that of general adults, and is set at 60g per day. However, in general, elderly people become less active due to activities of daily living and decreased appetite, resulting in a reduction in food intake. Therefore, it is necessary to efficiently ingest protein in a small amount.

Among them, the industry is advancing the development of foods that utilize the excellent nutritional physiological functions of various proteins and the protein supplementation of elderly people, and is developing various beverages as one of the food forms. However, almost all the high-protein beverages marketed so far that aim to supplement protein are neutral beverages. On the other hand, as the population of the elderly increases, its preference demand changes, and it is required to develop not only products with neutral flavors but also products with acid flavors such as fruit juices. In addition, the demand for acidic flavor also exists in the field of enteral nutrition (also known as "semi-liquid food").

However, most proteins, such as soy protein and milk protein, have an isoelectric point in the acidic range, so the protein precipitates under acidic conditions, reducing the value of the product in terms of appearance or texture. Furthermore, in most cases, health-intention beverages or enteral nutrition supplements are strengthened with minerals such as calcium or magnesium. These minerals have a higher reactivity with proteins and promote protein aggregation, thus further stabilizing protein dispersion. Become difficult. Furthermore, since the enteral nutrition is also formulated with fats and oils, long-term emulsification stability is also required.

Therefore, there is a need for a technology that can dispense a large amount of protein in acidic and liquid beverages and disperse and stabilize it over a long period of time.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 5-7458

[Patent Document 2] Japanese Patent Laid-Open No. 7-99947

[Patent Document 3] Japanese Patent Laid-Open No. 2001-190220

[Patent Document 4] Japanese Patent Laid-Open No. 2005-323530

[Patent Document 5] Japanese Patent Laid-Open No. 60-256372

[Patent Document 6] Japanese Patent Special Publication No. 2007-536924

It is technically difficult to formulate relatively large amounts of protein in an acidic liquid beverage whose dispersion stability becomes the worst for proteins. In particular, it is more difficult to hydrate the powdered protein material in a powder state again and prepare it in a large amount to stabilize its dispersion. Moreover, for example, in Patent Documents 1 to 6, etc., even if water-soluble polysaccharides, which have been known as protein dispersion stabilizers, are added, in a liquid beverage containing a relatively large amount of protein, long-term precipitation is unlikely to occur and protein is secured. The dispersion stability is also difficult.

Therefore, an object of the present invention is to provide an acidic liquid beverage that does not easily cause precipitation for a long period of time even when a relatively large amount of protein is formulated, and stably maintains the dispersion of the protein in the liquid.

In response to the above problems, the present inventors initially tried to use a powdered protein material with high solubility in combination with various water-soluble polysaccharides, but it was difficult to achieve dispersion and stabilization of the protein. Therefore, it has been repeatedly researched and found that it is important for the dispersion and stabilization of the protein in the acidic beverage to contain a relatively large amount of protein and use water-soluble polysaccharides as a protein dispersion stabilizer, liquid and pH3 In the system of acidic protein drinks of ~ 5, soybean polysaccharides or pea polysaccharides are selected as water-soluble polysaccharides, and then specific powdered protein materials are selected for them, and these combinations are formulated to complete the present invention.

That is, the present invention includes the following structure.

(1) An acidic protein beverage, characterized in that at least one of the protein-containing raw materials is a powdered protein material that satisfies the following requirements a) to c), and that the acidic protein beverage system has a protein content of 1% by weight or more , And contains soybean polysaccharides and / or pea polysaccharides as a protein dispersion stabilizer, is liquid and has a pH of 3 to 5; a) the powdered protein material is a protein hydrolysate, and the degree of hydrolysis is 0.22M trichloro The solubility rate of acetic acid (TCA) is 10 to 35%, b) the nitrogen solubility index (NSI) of the powdered protein material is 10 to 80, c) the dilute acid NSI of the powdered protein material is 10 to 70; ( 2) The acidic protein beverage as described in (1) above, wherein the protein content of the acidic protein beverage is 1-20% by weight; (3) The acidic protein beverage as described in (1) or (2) above, wherein the powdered protein material The protein content of the dried substance unit is more than 40% by weight; (4) The acidic protein beverage according to any one of (1) to (3) above, wherein the content of insoluble dietary fiber in the dried substance unit of the powdered protein material 2% by weight or less; (5) The acidic protein beverage according to any one of (1) to (4) above, wherein the 5% by weight dispersion of the powdered protein material is measured by a spectrophotometer at 600 nm The transmittance at the time is 1% T or less; (6) The acidic protein beverage according to any one of (1) to (5) above, wherein the powdered protein material is derived from a material selected from soybean, pea, mung bean and milk 1 or more; (7) The acidic protein drink as described in any one of (1) to (6) above, in which the drink is taken under the condition of 700 × G and 20 minutes The centrifugal sedimentation rate when performing centrifugal separation is 5% by weight or less; (8) The acidic protein beverage according to any one of (1) to (7) above, wherein the average particle diameter of the particles dispersed in the beverage is 5 μm or less ; (9) The acidic protein beverage according to any one of (1) to (8) above, wherein the viscosity of the beverage is 50 mPa / s or less; (10) Any one of (1) to (9) above Acidic protein beverage, wherein the beverage is enteral nutrition; (11) The acidic protein beverage according to any one of (1) to (10) above, wherein the beverage is filled and sealed in a sealed container; (12) The acidic protein beverage according to any one of (1) to (5) above, wherein the powder The protein material is derived from one or more species selected from soybeans, peas, and mung beans, and the centrifugal sedimentation rate when the beverage is centrifuged at 700 × G for 20 minutes is 5 wt% or less; (13) as described above (12) The acidic protein beverage, wherein the average particle size of the particles dispersed in the beverage is 5 μm or less; (14) The acidic protein beverage as described in (13) above, wherein the viscosity of the beverage is 50 mPa / s or less; (15 ) The acidic protein beverage as described in (14) above, wherein the beverage is an enteral nutrition, and the beverage is filled and sealed into a sealed container.

According to the present invention, it is possible to provide a liquid which has a relatively large amount of protein, is in a liquid state and has an acidic pH, maintains the dispersion of the protein in the liquid stably for a long period of time, and is excellent in emulsification with fat and oil, and has a pH of 3 5's acidic protein drink. Moreover, according to the present invention, even if the viscosity is low, the dispersion stability of the protein can be maintained, so the acidic protein beverage can also be processed into a refreshing taste with less roughness, no stickiness, and can be processed into a powder derived from raw materials The flavor of the protein-like material is also good.

The acidic protein beverage of the present invention is characterized in that at least one of the raw materials containing protein is a powdered protein material satisfying the following three necessary conditions: a) The powdered protein material is a protein hydrolysate, and the degree of hydrolysis is 0.22M. The solubility rate of chloroacetic acid (TCA) is 10 to 35%, b) the nitrogen solubility index (NSI) of the powdered protein material is 10 to 80, c) the dilute acid NSI of the powdered protein material is 10 to 70, And the acidic protein beverage system has a protein content of 1% by weight or more, and contains many soybeans Sugars and / or pea polysaccharides are used as protein dispersion stabilizers, which are liquid and have a pH of 3 to 5.

Hereinafter, the embodiments of the present invention will be described in detail.

(Liquid and acidic protein drink)

The liquid and acidic protein beverage (hereinafter referred to as "this beverage") as the object of the present invention is made into a liquid product and consumed by consumers. Recently, a beverage or enteral nutritional supplement called RTD beverage (Ready-To-Drink) is also conceptually included.

In addition, the so-called enteral nutrient (eternal nutrient), also known as semi-liquid food in Japan, refers to a liquid nutritional composition with no specific ingredients such as soup, thick soup, milk drink or juice drink, etc., The calorie value is 1kcal / mL or more, and at least contains proteins, lipids, carbohydrates, minerals, and vitamins as nutrients. It is preferably a composition having an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, and magnesium: 10-70 mg / 100 kcal. Furthermore, it is preferably a composition having an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65 mg / 100 kcal, and magnesium: 15-40 mg / 100 kcal.

As a typical example of a circulation form, the beverage is filled and sealed in a sealed container and directly sold to consumers in the form of a sealed container canned beverage. In addition, as another example, it is a service to enter a restaurant and pour it into a cup or the like according to consumers' requirements. Therefore, it is further strictly required that even if stored in a liquid state for a long time, precipitation of insoluble proteins is not likely to occur. The effect of the present invention is particularly effective in the form of a liquid beverage, and is most effective in the form of a sealed container canned beverage stored for a longer period of time.

In addition, the liquidity of the beverage shows acidity at pH 3 to 5, particularly preferably pH 3.4 to 4.6. Which pH value is selected in this range is appropriately set by the manufacturer in consideration of the flavor and other qualities of the product. When the sterilization conditions are to be as mild as possible, it is preferably set to a range of pH 3 or more and less than 4. On the other hand, it can also be set to The range of pH4 ~ 5.

(protein)

This beverage is an acidic protein beverage containing at least protein as a nutritional component, and the protein content is 1% by weight or more of the weight unit of the entire beverage. When the content of protein is higher, the effect of the present invention can be effectively exerted, which is preferably 1.5% by weight or more, more preferably 2% by weight or more, and still more preferably 2.5% by weight or more. In addition, the upper limit may be 20% by weight or less, 15% by weight or less, or 10% by weight or less. Most proteins, such as soy protein and milk protein, have an isoelectric point near pH 4.5. Therefore, in a liquid and acidic environment like this beverage, the solubility of the protein drops sharply, so the protein tends to precipitate during storage. That is, the dispersion stability of the protein becomes poor. Furthermore, regarding the degree of precipitation, the longer the storage, the more the precipitation. On the other hand, this problem is solved in the present invention.

Examples of the type of protein include protein derived from legumes such as soybeans, peas, and mung beans, plant proteins such as rapeseed seeds, or protein derived from milk. In particular, soybean-derived proteins, which are generally difficult to stabilize under acidic dispersion, can effectively exert their effects in the present invention. The protein in the beverage is contained by blending the protein material containing the above protein into the beverage in the form of raw materials, but one of the necessary and important raw materials is a specific powdered protein material which will be described in detail below. Furthermore, two or more kinds of powdered protein materials can be used in combination in this beverage, for example, soy protein materials and milk protein materials can also be used in combination.

(Powdered protein material)

The specific powdered protein material used in this beverage is a food material that uses protein as a main component and is used in various processed foods or beverages. For example, in the case of soybean-derived protein, it is prepared by further processing soybean protein from soybean raw materials such as defatted soybeans or whole soybeans, and generally includes conceptually separating soybean protein or powdered soybean milk, or performing various processes on it, etc. Successors, etc. In addition, milk-derived protein can use cheese Protein or milk protein concentrate (MPC), etc.

The protein content of the dried substance of the powdered protein material is more preferably at least 40% by weight, preferably 50% by weight or more, and more preferably 60% by weight or more.

On the other hand, since it is used in liquid beverages, in order to prevent the precipitation of insoluble matter during storage, the content of insoluble food fiber is preferably as low as possible, preferably 2% by weight or less in the unit of dry matter, More preferably, it is 1% by weight or less.

Furthermore, the specific powdered protein material used in this beverage must further satisfy at least the following requirements a) to c).

a) The powdered protein material is a protein hydrolysate, and the degree of hydrolysis is 10 to 35% in terms of 0.22M trichloroacetic acid (TCA) solubility, b) the nitrogen solubility index (NSI) of the powdered protein material is 10 ~ 80, c) The dilute acid NSI of the powdered protein material is 10 ~ 70.

It is important that the protein contained in the specific powdered protein material satisfying all the necessary conditions a) to c) coexist with the following specific polysaccharides in this beverage. Moreover, by making this combination work synergistically, even if stored for a long period of time in an acidic environment with a liquid state that is extremely unfavorable for the dispersion stability of the protein and a pH of 3 to 5, a small amount of precipitation can be obtained, and it is difficult to feel the roughness Liquid and acidic protein drink with uniform and good appearance, low viscosity and good flavor.

The necessary conditions will be explained in more detail below.

a) 0.22M trichloroacetic acid solubility

What is important is that the powdered protein material used in this beverage is a protein hydrolysate that is decomposed by enzymes to a certain degree of decomposition. The degree of protein decomposition can be expressed by using 0.22M trichloroacetic acid solubility (TCA solubility) as an index. The numerical value refers to a dispersion liquid obtained by dispersing powdered protein material in water so as to be 1.0% by weight in terms of protein content and sufficiently stirring, and measuring and dissolving in 0.22M trichloroacetic acid (TCA) by Kjeldahl method Of The ratio of protein to all proteins. As the decomposition of protein progresses, the TCA solubility rate rises.

What is important for the powdered protein material used in this beverage is that the 0.22M TCA solubility rate is in the range of 10 to 35%. In particular, the lower limit is preferably 11% or more, more preferably 12% or more, and still more preferably 13% or more. In addition, the lower limit is preferably 30% or less, and more preferably 28% or less.

When the TCA solubility of the material is too low, that is, when it is not decomposed by enzymes or the degree of decomposition is too low even if decomposed by enzymes, even if the following specific polysaccharides are coexisted, the protein in this beverage The particles are also not finely dispersed and tend to cause precipitation during storage, and it is also easy to feel roughness. In addition, when the TCA solubility of the material is too high, that is, as the enzyme decomposition proceeds further, although the cause is not clear, there is still a tendency for the particle size of the protein to increase, and precipitation may easily occur during storage regardless of the cause. Easy to feel rough. Moreover, as the degree of decomposition increases, the bitter taste of the low-molecularized peptide is easily felt. Products such as the commercially available "High Nyuto ^(R) DC6" (manufactured by Fuji Oil Co., Ltd.) called "soybean peptides" are low-molecular-weight decomposed products (molecules) that are highly decomposed by protein The number of amino acids in the bond is less than 10), and the solubility of 0.22M TCA is more than 90%, so it is different from the powdered soy protein material used in this beverage.

When using the molecular weight of protein as another indicator to evaluate the degree of hydrolysis of the powdered protein material used in this beverage, the average molecular weight is preferably about 10,000 to 100,000, and more preferably about 20,000 to 90,000. In addition, the average molecular weight can be measured by the following method.

b) Nitrogen solubility index (NSI)

Regarding the powdered protein material used in this beverage, it is important that the NSI (Nitrogen Solubility Index) as an indicator of solubility in water is 10 to 80, particularly preferably 15 to 75, and more preferably 20 ~ 70.

Here, if the NSI is too low, the solubility of the protein is too low and the precipitation increases, which will also be strong Feeling harshly. In this respect, when a powdered protein material is produced, the addition of a divalent metal such as calcium or magnesium causes the protein to react with the divalent metal to reduce the NSI-like powdered protein material, which tends to increase the roughness, so it is preferably used. The powdery protein material that does not cause such a mineral reaction is preferably a powdery protein material that reduces NSI by enzyme decomposition as described in a) above.

In addition, NSI is represented by the ratio (weight%) of water-soluble nitrogen (crude protein) in the total nitrogen amount according to a specific method, and is the value measured by the following method in this invention.

c) Dilute acid NSI

The powdered protein material used in this beverage is characterized in that it is not "acid soluble" such as acid soluble soybean protein or whey protein described in International Publication No. WO2002 / 67690 with high solubility of protein in the acidic region. "Protein" is better to say that the solubility of protein is below the medium level. The dissolution performance in the acidic region is expressed as "diluted acid NSI" (NSI is the abbreviation for nitrogen solubility index), and the higher the value of the dilute acid NSI, the higher the solubility in the acidic region. In addition, the dilute acid NSI system was determined by the following method.

What is important is that the powdered protein material used in this beverage has a dilute acid NSI of 10 to 70, preferably 11 to 60.

If the dilute acid NSI of the material is too high as the acid soluble protein, although the solubility of the protein in the acidic region is high, there are cases where it agglomerates due to reaction with minerals and solidifies due to heating. In addition, if the dilute acid NSI of the material is too low, the solubility of the protein is too low, precipitation increases, and a rough feeling is also strongly felt.

The powdered protein material used in this beverage is as described above. Any one of NSI and dilute acid NSI is in a moderate range, and the protein is only partially dissolved in water, so the dispersion is not as acidic. Soluble protein is transparent and white and turbid. The transmittance of its dispersion (5% by weight concentration) is the value measured at 600 nm using a spectrophotometer Counted as 1% T or less.

In addition, the transmittance (% T) is a measure of the transparency of the protein-containing dispersion and is defined as follows. That is, for a dispersion liquid obtained by dispersing protein powder in water so that the protein component becomes 5% by weight and sufficiently stirring, a spectrophotometer (manufactured by Hitachi High-Technologies Corporation: U-3210 self-recording spectrophotometer) is used. The transmittance (% T) at 600 nm was measured using a 1 cm sample cell.

All of the powdered protein materials that satisfy the requirements of a) to c) above are commercially available and can be obtained by purchasing them. For example, in the powdered soy protein material made by Fuji Oil Co., Ltd., products such as "Proleena ^(R) 800", "Proleena ^(R) HD101", and "Fujipro ^(R) CL" can be used Products other than products need only satisfy all of the above-mentioned necessary conditions.

On the other hand, "fujipro ^(R) F" and other non-hydrolyzed powdered soybean protein materials have a TCA solubility of less than 10% and an NSI of 90 or more. In addition, "Proleena ^(R) SU" TCA soluble rate exceeds 35%. Also, it is known that "Soyasawa ^(R) " which is an acid-soluble powdery soybean protein has extremely high solubility of protein in an acidic region, an NSI of 90 or more, a dilute acid NSI of 90% or more, and a transmittance of 80 Those with higher transparency than% T. Therefore, these products are not equivalent to the powdered protein materials used in this beverage that meet the above-mentioned necessary conditions.

(Polysaccharides)

This beverage contains specific polysaccharides (hereinafter referred to as "this polysaccharide") together with the above proteins, and it is important to use soybean polysaccharides and / or pea polysaccharides as specific polysaccharides As a protein dispersion stabilizer. The effect of the polysaccharides in dispersing and stabilizing the protein in the liquid and acidic beverage is known, but the present invention has found that the synergistic effect obtained by combining with the above-mentioned specific powdered protein material is remarkable.

Soybean polysaccharides or pea polysaccharides are water-soluble polysaccharides containing rhamnose, fucose, arabinose, xylose, galactose, glucose, and uronic acid, and are usually used for analysis under the following conditions The average molecular weight obtained by gel filtration HPLC (High Performance Liquid Chromatography) method is less than 1 million. These can be used: those obtained by extracting raw materials containing insoluble dietary fiber (soybean curd) of soybeans or peas by using well-known methods and using water, and refining them if necessary. Soybean polysaccharides can use commercially available products. For example, "Soyafaibu ^(R) " series (manufactured by Fuji Oil Co., Ltd.) or "SM" series (manufactured by Saneiyuan FFI ⁾ can be used. In addition, pea polysaccharides can be obtained using, for example, the method described in International Publication No. WO2012 / 176852 or International Publication No. WO2014 / 103833.

The gel filtration HPLC system uses standard pullulan (Showa Denko Co., Ltd.) as a standard substance, and uses an analytical column "TSK gel G5000PWXL" (manufactured by Tosoh Corp., column size: 7.8mmI.D. × 30cm) , Filler base material: methacrylate polymer, filler particle size: 10 μm, exclusion limit molecular weight: 2.5 million). The average absolute molecular weight (MM) is obtained by multi-angle laser light scattering (MALLS) calibrated with toluene after the column is filled with liquid. For example, a 50 mM sodium acetate aqueous solution (pH 5.0) is used as the eluent, the flow rate of the column is set to 1.0 mL / min, and the detector is an RI (Refractive Index, refractive index) detector and MALLS (Multi-Angle Laser Light Scattering) , Multi-angle laser light scattering) detector. Among them, each analysis condition can be appropriately changed within a range where the analysis value does not cause a large error.

In the present beverage, other water-soluble polysaccharides used as a dispersion stabilizer for protein may be used in combination within the range that does not impair the effects of the present invention. For example, propylene glycol alginate, High Methoxyl Pectin, carboxymethyl cellulose (CMC), Sanxian gum, locust bean gum, gum gum, gum arabic and the like can be used. The timing of containing the present polysaccharide in the present beverage is more preferably contained before the step of homogenizing the raw material liquid by a homogenizer, stirring, heat sterilization, or the like in the manufacturing process of the present beverage. The present polysaccharide may be contained at any time before or after the protein is contained in the beverage, or may contain the present polysaccharide in advance Those obtained by thoroughly mixing and homogenizing with proteins under the water system, or those containing the present polysaccharide in a powdery protein material under the water system or under drying in advance may also be used. Relative to the protein content, the content of the present polysaccharide contained in the beverage is preferably 5 to 40% by weight, more preferably 7 to 35% by weight. If the amount is within this range, the present polysaccharides and proteins sufficiently function, and the effect of stabilizing the protein dispersion in an acidic solution can be further exerted. In addition, the content of this polysaccharide can be grasped by taking the content of dietary fiber as a standard, and a well-known method of measuring dietary fiber based on the enzyme-weight method (Prospersky improvement method) can be used to distinguish insoluble dietary fiber from Analyze in the form of water-soluble dietary fiber.

(Average particle size in beverage)

In this beverage, the protein particles introduced from a specific powdered protein material may be homogenized and fined due to the synergistic effect with the polysaccharide, so even if stored under acidic and liquid conditions for a long time, it is not easy to produce protein The precipitation is not easy to feel the rough feeling of food. The average particle diameter of the particles dispersed in the present beverage can be at least 5 μm or less, preferably 3 μm or less, more preferably 2 μm or less, even more preferably 1.5 μm or less, and most preferably 1 μm or less.

(Centrifugal sedimentation rate of beverage)

The beverage has a low precipitation amount during long-term storage, and the protein has excellent dispersion stability. As an index of such dispersion stability, "centrifugal sedimentation rate" can be used, which represents the ratio of the mass of protein in the precipitate produced by centrifuging the beverage to the mass of protein in all liquids.

Specifically, a certain amount of the measurement sample liquid is divided into centrifuge tubes, and centrifuged under a centrifugal separator at 700 × G for 20 minutes. Then, the precipitation amount (g) after discarding the supernatant was measured. The ratio (weight%) of the amount of precipitation to the amount of sample liquid (g) was taken as "centrifugal precipitation rate". This can easily confirm the long-term dispersion stability of the protein in the liquid. The centrifugal sedimentation rate in the present beverage can be set to 5% by weight or less, preferably 3% by weight or less.

(Viscosity of beverage)

Even if the beverage has an acidic pH and a low viscosity, it can maintain the quality of protein that is not easy to precipitate and has high dispersion stability. The viscosity of the drink can be adjusted appropriately by adding a thickener, etc., so it is not particularly limited. In the case of preference for a refreshing taste, a relatively low viscosity is preferred, and a relatively low viscosity can be further enjoyed To the effect of the present invention. The viscosity can be set to 50 mPa‧s or less, preferably 20 mPa‧s or less, and more preferably 10 mPa‧s or less. Furthermore, it can be set to 5 mPa‧s or less. In addition, the viscosity was measured using a B-type viscometer at room temperature of 20 ° C.

(Other ingredients blended into beverages)

In addition to the above-mentioned raw materials, various raw materials can also be blended into this beverage according to the product design of the manufacturer, and the type or amount of addition is not particularly limited.

For example, it can be properly formulated: various fruit juices (citruses, grapes, etc.), sugars (sucrose, fructose, glucose, liquid sugar, dextrin, etc.), sweeteners (sucralose, aspartame, etc.), fats (rapeseed oil, large Soybean oil, EPA, DHA, etc.), emulsifiers (lecithin, fatty acid esters, etc.), pH adjusters (citric acid, fumaric acid, tartaric acid, phosphoric acid, etc.), minerals (potassium, sodium, magnesium, calcium Salt, iron salt, etc.), vitamins (A, B, C, D, E, P, K, etc.), chelating agents (sodium citrate, polyphosphate, etc.) fragrances, physiological functional materials (isoflavones, saponins, lactic acid bacteria powder) , Peptides, glucosamine, etc.) etc.

The timing of adjusting the pH to 3 to 5 by adding a pH adjuster in the manufacturing process of this beverage is preferably after adding the powdery protein material and the present polysaccharide.

This beverage can be manufactured by a known method, and can be manufactured through the steps of preparation of raw materials, addition of water, stirring, dissolution, pH adjustment, homogenization (homogenizer, etc.), heating and sterilization.

(test methods)

The analysis value in the present invention is based on the following measurement method.

<Measurement method of NSI>

60 ml of water was added to 3 g of the sample, and the propeller was stirred at 37 ° C for 1 hour. After centrifugation at 1400 × g for 10 minutes, the supernatant (I) was collected. Then, 100 ml of water was added again to the remaining precipitate, and the propeller was stirred again at 37 ° C. for 1 hour, then centrifuged, and the supernatant (II) was collected. The (I) liquid and the (II) liquid were mixed, and water was added to the mixed liquid to make 250 ml. After filtering it with filter paper (NO.5), the nitrogen content in the filtrate was determined by the Kjeldahl method. At the same time, the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed in weight% and obtained as NSI.

<Measurement method of dilute acid NSI>

To 2.0 g of the sample, 100 ml of a 0.1% by weight citric acid aqueous solution was added, and the mixture was extracted with stirring at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 1. To the remaining precipitate, 100 ml of a 0.1% by weight aqueous citric acid solution was added again, and the mixture was extracted with stirring at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 2. The supernatant 1 and the supernatant 2 were mixed, and a 0.1% by weight citric acid aqueous solution was further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate was determined by the Kjeldahl method. At the same time, the Kjeldahl method was used to determine the nitrogen content in the sample, and the ratio of the nitrogen (water-soluble nitrogen) recovered as the filtrate to the total nitrogen in the sample in the form of% by weight was obtained as the dilute acid NSI.

<Average molecular weight>

Dilute and adjust the protein decomposed products obtained by diluting with 50mM phosphate buffer (1% (w / v) SDS (Sodium Dodecyl Sulfate), 1.2% (w / v) NaCl, pH 7.0) After the dispersion was subjected to ultrasonic treatment for 10 minutes, it was filtered using a 0.2 μm filter. "TSK gel G3000SWXL column" and "TSK gel G2000SWXL column" (both manufactured by Tosoh Corporation, column size: inner diameter 7.8mm x length 30cm) are connected in series, so that the filtrate obtained is 0.4ml The flow rate of / min was continuously passed at room temperature of 20 ° C, and the protein decomposed product was eluted using the above phosphate buffer. Detection of proteolytic products is to use UV (Ultraviolet, ultraviolet) detector to measure the absorbance at 220nm Degree. From this, the weight-average molecular weight of the protein decomposed product separated and purified in each component was calculated from the graph obtained using GPC (Gel Permeation Chromatography) software (manufactured by Tosoh Corporation).

Use the following molecular weight compounds as molecular weight markers.

335,000 (Thyrogloblin, manufactured by Wako Pure Chemical Industries, Ltd.)

150,000 (γ-globlin, manufactured by Wako Pure Chemical Industries, Ltd.)

67,000 (Albumin (BSA), manufactured by SIGMA)

43,000 (Peroxidase, manufactured by Wako Pure Chemical Industries, Ltd.)

18,000 (Myoglobin, manufactured by SIGMA)

12,384 (Cytochrome-C, manufactured by SIGMA)

5,734 (Insulin, manufactured by SIGMA)

307 (Glutathione, manufactured by Wako Pure Chemical Industries, Ltd.)

137 (p-aminobenzoic acid, manufactured by Wako Pure Chemical Industries, Ltd.)

[Example]

Hereinafter, the embodiment of the present invention will be described more specifically with examples and the like. In addition, as for "%" and "part" in the example, unless otherwise stated, it means "weight%" and "weight part". In addition, all kinds of powdered protein materials used in the examples and the like are all commercial products manufactured by Fuji Oil Co., Ltd., and soybean polysaccharides are manufactured by Fuji Oil Co., Ltd. "Soyafaib ^(R) -S ".

■ Test Example 1 (Test T1 ~ T9)

Prepare powdery soy protein material "Fujipro ^(R) F" (protein content: 90.8% per unit weight of dry matter ^{) of} undecomposed products, and prepare commercially available products A to H as hydrolyzed powdery soy protein material . Regarding this commercial product A ~ H, you can obtain it by consulting Fuji Oil (shares).

The analysis values of 0.22 M TCA solubility (decomposition degree), NSI, and dilute acid NSI are shown in Table 1 below.

Water was added to each powdery soy protein material so that the protein concentration became 5%, and the mixture was thoroughly mixed to obtain a dispersion liquid. The pH of these dispersions was adjusted to 4.0 using 50% citric acid solution.

However, except for the case where T9 uses a commercially available product H with a high dilute acid NSI and excellent solubility under acidity, in any case of T1 to T8, agglomeration alone occurs and an acidic protein dispersion cannot be prepared. Therefore, the adaptability to acidic protein drinks is not good.

Use of T9 The commercially available protein dispersion liquid H is transparent even if it is acidic, and does not coagulate even if it is heated, but it feels astringent and is used for acidic proteins in terms of flavor There is room for improvement in beverages.

■ Test Example 2 (Test T10 ~ T18)

Each powdered protein material of Test Example 1 and soybean polysaccharides were mixed so that the protein concentration became 5% and the soybean polysaccharide concentration became 1%, and water was added to disperse them sufficiently to obtain a dispersion liquid. After adjusting the pH of the mixed solution to 4.0 with a 50% citric acid solution, it was homogenized with a homogenizer at 20 MPa, heated to 93 ° C., sterilized, and cooled, thereby obtaining an acidic protein dispersion.

For each dispersion liquid obtained, the physical properties of each dispersion liquid were measured after being stored at 20 ° C for 24 hours. The viscosity is measured using a B-type rotary viscometer (manufactured by Toki Industries Co., Ltd.), and the median diameter is measured using "SALD-2000" (manufactured by Shimadzu Corporation). Also, take a certain amount of each dispersion into a centrifuge tube as the denominator (g), centrifuge the centrifuged sample under the conditions of 700 × G for 20 minutes, and then centrifuge the supernatant. The amount of precipitation (g) after the liquid is discarded is used as a molecule, and the "centrifugal precipitation rate" as an indicator of the dispersion stability of the protein is calculated.

In addition, for each of the dispersion liquids, the sensory evaluation was performed on the roughness, bitterness, and astringency (astringent taste) of 10 functional inspectors based on the criteria in Table 2 below, and the average value of the evaluations given by each functional inspector was calculated. In addition, the average value of less than 1.5 points is regarded as the evaluation "A", 1.5 points or more and less than 2.5 points are regarded as the evaluation "B", and 2.5 points or more and less than 3.5 points are regarded as the evaluation "C", 3.5 Points above 4 points are regarded as evaluation "D".

The above physical property measurement results and sensory evaluation results are shown in Table 3, and a comprehensive judgment is made based on these results, indicating whether each powdered protein material has an acidic protein drink Adaptive "comprehensive evaluation".

(Investigation)

Like T13 ~ T16, the beverages in which powdered soybean protein materials C ~ F are selected and used in combination with soybean polysaccharides have low viscosity even after heating, and the centrifugal sedimentation rate is as low as 5% The following tends to have less astringency, stickiness, bitterness, and astringency, and it is generally adaptable as an acidic protein drink. Especially preferred is T13 ~ T15 beverage with less bitter and astringent powdered soybean protein materials C ~ E.

On the other hand, as with T10, beverages using "Fujipro ^(R) F" (undecomposed / NSI90) as a powdered soy protein material are not suitable in terms of centrifugal sedimentation rate and roughness.

Also, the beverages using powdered soybean protein materials A and B in T11 and T12 may be too high in NSI although they are decomposed products, so the dispersion stability of the protein in terms of centrifugal sedimentation rate is poor, and the sense of eating in terms of roughness Poor and inappropriate.

On the contrary, the beverage of T17 using powdered soy protein material G may be too high due to the decomposition degree of 50%, so it is not suitable in terms of diameter after heating, centrifugal sedimentation rate, bitterness and astringency. Also, beverages using powdered soy protein material H may have too high NSI and dilute acid NSI, so the viscosity after heating becomes too high, and it is not suitable for astringency.

As described above, in the examples of using powdered protein materials other than powdered soy protein materials C to F in T13 to T16, even when combined with soy polysaccharides as a protein dispersion stabilizer, they are not suitable as acidic protein drinks Sex.

As described above, when the powdery protein material used in combination with soybean polysaccharides is selected to have a specific range of decomposition degree, NSI, and dilute acid NSI, it is suitable for acidic protein drinks.

■ Test Example 3 (Test T19 ~ T20)

Powdered soybean protein material D was used, and HM (High Methoxyl) pectin and sodium carboxymethyl cellulose (CMC-Na) were used instead of soybean polysaccharides, in the same manner as in Test Example 2. Preparation of acidic protein dispersion, and physical properties and functional evaluation. The results are shown in Table 4.

(Investigation)

As in T19 and T20, even if HM pectin or CMC-Na was combined with powdered soybean protein material D, it was confirmed that it was not suitable as an acidic protein drink. The viscosity of the acidic protein beverage obtained in T19 has increased significantly and it is extremely viscous and has not become a refreshing taste. After heating in T20, the medium diameter is large to produce a rough feeling, and further, due to the large amount of centrifugal precipitation, the dispersion stability of the protein is low, which is not suitable for impairing the appearance of the product.

■ Example 1 (Formulation example of acidic protein drink)

50 g of soybean polysaccharides were added to 950 g of water, and stirred and dissolved at 80 ° C for 20 minutes, and then cooled to 20 ° C to obtain a 5% soybean polysaccharide solution. Then, after stirring and mixing 200 g of a 5% soybean polysaccharide solution in 560 g of ordinary temperature water, 28 g of powdery soybean protein material E with a decomposition degree of 23% in Table 1 was mixed and dispersed uniformly. Then, 90 g of granulated sugar and 70 g of fructose glucose liquid sugar were mixed and stirred until each raw material was uniformly dispersed. Thereafter, after adjusting the pH to 4.0 with a 50% citric acid solution, the total amount was made 1000 g with water and homogenized at 150 kg / cm ² . The homogenized dispersion was sterilized at 90 ° C for 20 minutes, filled into a container, and cooled to obtain an acidic protein beverage containing 2.5% protein. Table 5 summarizes the beverage formulations of Example 1.

■ Example 2 (Formulation example of acidic enteral nutrition)

100 g of soybean polysaccharides was added to 900 g of water, stirred and dissolved at 80 ° C for 20 minutes, and then cooled to 20 ° C to obtain a 10% soybean polysaccharide solution. Then, in the process of stirring 500 g of normal temperature water, 100 g of a 10% soybean polysaccharide solution was stirred and mixed. Then, the powdery soy protein material E55g, granulated sugar 76g, and dextrin 80g powder-powder with a decomposition degree of 23% in Table 1 were mixed, and the mixed liquid was mixed into normal temperature water containing soybean polysaccharides and stirred until each raw material was uniformly dispersed until. Thereafter, after adjusting the pH to 4.0 with a 50% citric acid solution, 100 g of the mineral solution prepared according to the formula in Table 5 was added separately and stirred well. Subsequently, 25 g of rapeseed oil was added, pre-emulsified with a homogenizer at 7000 rpm for 10 minutes, and finally the total amount was made into 1000 g with water, and then homogenized at 450 kg / cm ² in the first stage and 50 kg / cm ² in the second stage. The homogenized dispersion was sterilized at 90 ° C for 20 minutes, sealed and filled into a container, and then cooled to obtain an acidic enteral nutrient containing 5% protein. Table 6 summarizes the beverage composition of Example 2.

(Table 6)

After the acidic protein drinks and enteral nutrients obtained in Examples 1 and 2 were stored at 20 ° C. for 24 hours, the physical properties and functional evaluation of each sample were performed. The measurement method and sensory evaluation method are based on Test Example 2. The results are shown in Table 7.

Any beverage showed a state of good physical properties with a viscosity of less than 6mPa‧s, a very low diameter, and a median diameter of less than 2μm, and the particles were fine, so it had a good taste and less roughness. It can prepare beverages with very good protein dispersion stability with centrifugal sedimentation rate less than 2%. In addition, the enteral nutrition of Example 2 did not observe the separation of oils and fats during storage, and the emulsification stability was also high. Also, the flavor is a delicious drink with little bitterness or astringency.

■ Examples 3 and 4

In the formulation of Example 1, the 50% citric acid solution was adjusted to pH 3.4 (Example 3) and pH 4.5 (Example 4), except that the acidic protein was obtained in the same manner as Example 1. Drink. As in Example 1, these beverages have a good taste and good protein dispersion stability.

As described above, by selectively combining powdered protein materials with a specific decomposition degree and soybean polysaccharides, an acidic and liquid beverage with excellent flavor, texture, and dispersion stability of protein can be obtained.

Claims (8)

An acidic protein beverage, characterized in that at least one kind of protein-containing raw material is a powdered protein material that satisfies the following requirements a) to c), and the acidic protein beverage is a protein content of 1% by weight or more and contains At least one member selected from the group consisting of soybean polysaccharides and pea polysaccharides is used as a protein dispersion stabilizer, with a viscosity of 50 mPa / s or less and a pH of 3 to 5, and the dispersed particles have an average particle size of 5 μm or less , The centrifugal sedimentation rate when centrifuging at 700 × G and 20 minutes is 3% by weight or less; a) The powdery protein material is a protein hydrolysate, and the degree of hydrolysis is 0.22M trichloroacetic acid (TCA). The dissolution rate is 10 to 28%, b) the nitrogen solubility index (NSI) of the powdered protein material is 10 to 70, c) the dilute acid NSI of the powdered protein material is 10 to 70. The acidic protein beverage according to claim 1, wherein the protein content of the acidic protein beverage is 1-20% by weight. The acidic protein beverage according to claim 2, wherein the protein content of the dried protein material of the powdered protein material is 40% by weight or more. The acidic protein beverage according to claim 3, wherein the content of insoluble dietary fiber in the dry matter unit of the powdered protein material is 2% by weight or less. The acidic protein beverage according to claim 4, wherein the transmittance of the 5% by weight dispersion of the powdered protein material at 600 nm is measured with a spectrophotometer at 1% T or less. The acidic protein beverage according to claim 5, wherein the powdered protein material is derived from one or more kinds selected from soybean, pea, mung bean and milk. The acidic protein beverage according to any one of claims 1 to 6, wherein the beverage is an enteral nutrition. The acidic protein beverage according to any one of claims 1 to 6, wherein the beverage is filled and sealed into a sealed container.