WO2020027012A1 - Boisson à base de protéine de soja - Google Patents

Boisson à base de protéine de soja Download PDF

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Publication number
WO2020027012A1
WO2020027012A1 PCT/JP2019/029565 JP2019029565W WO2020027012A1 WO 2020027012 A1 WO2020027012 A1 WO 2020027012A1 JP 2019029565 W JP2019029565 W JP 2019029565W WO 2020027012 A1 WO2020027012 A1 WO 2020027012A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
weight
soy protein
parts
yeast extract
Prior art date
Application number
PCT/JP2019/029565
Other languages
English (en)
Japanese (ja)
Inventor
恵子 伊藤
友紀子 鷲尾
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2020027012A1 publication Critical patent/WO2020027012A1/fr

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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
    • 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

Definitions

  • the present invention relates to a beverage containing soybean protein with suppressed grain odor, a method for producing the same, and a method for masking grain odor.
  • Soy protein is widely used as a high quality protein as a food material.
  • it has attracted attention not only for athletes and the elderly but also for beauty.
  • the smell peculiar to soybean protein has been a problem in that when added to food, the flavor of the food is impaired, and in the case of beverages in particular, it hinders continuous use. Therefore, many studies have been made to reduce the odor of soybean protein.
  • Patent Document 1 a technique using a sulfur-containing organic compound in heated soybean protein powder
  • Patent Document 2 a method using soybean protein to suppress soybean odor using a spice
  • Patent Document 3 dextrin Technology to homogenize soybean oil and milk flavor oil and fat together with soybean protein in an aqueous system
  • Patent Literature 4 remove green odor by enzymatically treating beans at an appropriate temperature using pectin-degrading enzyme and heating or freeze-drying
  • Patent Literature 4 a technology that can be easily developed for beverages is not known.
  • An object of the present invention is to provide an easy-to-drink beverage in which a soy protein-derived grain odor is suppressed in a beverage enriched with soy protein.
  • the present inventors have conducted intensive studies to solve the above problems, and as a result, when producing a soybean protein-containing beverage, a yeast extract containing a low dose of glutathione, a specific amount was added to the soybean protein. By simply doing so, it was found that the odor of cereals was suppressed and the ease of drinking was improved without passing through processing steps such as heating to soybean protein, and the present invention was completed.
  • the present invention includes the following aspects.
  • a beverage containing soy protein comprising 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione based on 100 parts by weight of soy protein.
  • a method for masking the cereal odor of a soy protein-containing beverage comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
  • a method for producing a soy protein-containing beverage comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
  • an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.
  • the present invention relates to a beverage containing soy protein, which contains 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione with respect to 100 parts by weight of the soy protein (hereinafter referred to as the present invention). May be abbreviated as a beverage).
  • soybean protein used in the present invention powdery, granular, liquid, paste, flake, fibrous, etc., those produced by a known method and various forms available on the market can be used.
  • soy material used for example, soy milk or powdered soy milk can also be used.
  • powdered soy protein after pressing the soy material, solvent extraction and desolvation are performed.
  • a water-soluble protein fraction obtained by removing okara from the undenatured defatted soybean obtained is extracted, and concentrated soybean protein which has been made into a dry powder by spray drying and the like, and the water-soluble fraction further precipitates the protein fraction at around pH 4.5, After removing the whey fraction, the isolated soybean protein obtained by making the neutralized solution into a dry powder by spray drying or the like can be mentioned.
  • the yeast extract is a component obtained by chemically decomposing and extracting yeast itself, and contains amino acids, nucleic acid-related substances, minerals, vitamins, and the like as main components.
  • the yeast extract used in the present invention is characterized by containing 1 to 3% by weight of glutathione based on the whole yeast extract.
  • the content of glutathione with respect to the whole yeast extract is preferably 1 to 2% by weight, and more preferably 1.2 to 2% by weight, from the viewpoint of exhibiting a medium aftertaste kokumi and a well-balanced taste.
  • the yeast extract used in the present invention includes a nucleic acid.
  • the content of the nucleic acid with respect to the whole yeast extract is usually 0.1 to 10% by weight, preferably 1 to 5% by weight, more preferably 1 to 3% by weight.
  • the nucleic acid contained in the yeast extract include inosinic acid and guanylic acid, with inosinic acid and guanylic acid being preferred.
  • the yeast extract is usually 0.3% by weight based on 100 parts by weight of soy protein.
  • Parts by weight preferably 0.4 parts by weight or more, more preferably 0.5 parts by weight or more, still more preferably 0.6 parts by weight or more, and the upper limit is usually 5 parts by weight or less, and 3.5 parts by weight. Or less, and particularly preferably 2 parts by weight or less.
  • the “cereal odor” is an odor peculiar to cereals, and includes odors specific to soybeans, such as blue odor (so-called soybean odor) and soybean odor.
  • the beverage of the present invention includes soft drinks, jelly beverages, soups, and the like.
  • a powdered beverage may be prepared by dissolving these at the time of use by drying and pulverizing them into a beverage.
  • Soft drinks include carbonated beverages such as fruit juice carbonated beverages, fruit-colored carbonated beverages, nutritional drink carbonated beverages, etc .; fruit beverages such as fruit juice beverages, pulp beverages, fruit juice mixed beverages, etc .; coffee beverages, coffee beverages, etc. Beverages; Tea drinks such as tea drinks and green tea drinks; Soy milk such as soy milk drinks and soy protein drinks; Vegetable drinks such as tomato juice drinks and vegetable juices; Sports drinks such as sports drinks; Milk drinks; Nutritional drinks; Drinks and the like.
  • jelly drink examples include jelly-like drinks formed by using gelatin, agar, konjac, etc. alone or in combination of two or more as a gelling agent, and are mainly made of plastic with a spout. It is filled into a soft packaging container (pouch container) or a glass bottle made of a laminate film or the like, and is drunk while breaking the jelly.
  • Soups include corn cream soup, potage soup, consommé soup, onion soup, wakame soup, egg soup, miso soup, oshiruko, amazake, and the like.
  • powdered drinks examples include powdered drinks, powdered jelly, powdered corn cream soup, powdered potage soup, powdered consommé soup, powdered onion soup, powdered wakame soup, powdered egg soup, powdered miso soup, powdered drink, powdered jelly, powdered yogurt, etc. , But not limited thereto. These powdered beverages can be dissolved and taken in cold water or hot water in an amount intended at the time of eating.
  • the content of soybean protein is appropriately determined depending on the purpose. %, Preferably 15 to 40% by weight.
  • the soybean protein is contained in the above range in terms of solid content.
  • the beverage of the present invention may be in a “unit package form” in which the beverage is packaged in single or single meal intake units.
  • a form refers to a form in which the amount to be ingested once or per meal is predetermined and packaged.
  • such a form refers to a form in which a plurality of intakes are packaged and a standard of one or one meal intake is specified.
  • the container or package used in the unit packaging form can be appropriately selected according to the form of the beverage of the present invention, etc., but a paper container or bag, a plastic container or bag, a pouch, an aluminum can, steel Cans, bottles, PET bottles, PTP (press-through-pack) packaging sheets, and the like.
  • the beverage of the present invention may be packaged in a form of a single dose or a unit of intake per meal, or the present invention.
  • examples include a form in which a beverage or jelly in which the beverage of the present invention is suspended or dissolved is filled in a pouch or the like in the form of a single drink or a single meal.
  • soybean protein in the above-mentioned one or one meal intake, soybean protein can be contained in a total of 1 to 10 g, preferably 2 to 8 g, more preferably 2 to 6 g. Thus, a required amount of soy protein can be easily consumed by ingesting once or one meal intake unit.
  • fats such as saccharides, vegetable fats and oils (such as soybean oil) and animal fats and oils (egg yolk lecithin); vitamin A (retinol, retinal, retinoic acid) within a range not to impair the characteristics of the present invention.
  • vitamin B 1 vitamins (vitamin B 1 (thiamine), vitamin B 2 (riboflavin), vitamin B 6 (pyridoxal, pyridoxamine, pyridoxine), vitamin B 12 (cyanocobalamin, hydroxocobalamin), niacin, pantothenic acid, biotin, folate Vitamins such as vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol), vitamin E (tocopherol, tocotrienol), vitamin K (phyloquinone, menaquinone); sodium, potassium, magnesium, calcium, phosphorus , Sulfur, Arsenide minerals such as zinc and the like, nutrients other than amino acids and sugars can be contained, it is especially preferred to incorporate the calcium.
  • Vitamins such as vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol), vitamin E (tocopherol, tocotrienol), vitamin K (phyloquinone, menaquinone); sodium,
  • the beverage of the present invention is produced by adding a general food additive as necessary to the above-mentioned soy protein and yeast extract, and optionally other nutritional components, and using a general beverage production method.
  • a general food additive as necessary to the above-mentioned soy protein and yeast extract, and optionally other nutritional components, and using a general beverage production method.
  • thickening stabilizers xanthan gum, sodium carboxymethylcellulose, etc.
  • gelling agents gelatin, agar, carrageenan, etc.
  • emulsifiers glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.
  • storage Ingredients benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ⁇ -polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), sweeteners (aspartame, acesulfame potassium, licorice extract, etc.), Bitterness (caffeine, naringin, bittersweet extract, etc.), acidulant (malic acid, tartaric acid, lactic acid, etc.), seasoning (salt, sodium L-glutamate, etc.), coloring agent (anato pigment, turmeric pigment, gardenia pigment, etc.) ), Perfume (ethylene glycol,
  • the beverage of the present invention is provided by being filled into a plastic or glass bottle such as polyethylene terephthalate, a glass bottle, a pouch container made of an aluminum laminated film, or the like.
  • a plastic or glass bottle such as polyethylene terephthalate, a glass bottle, a pouch container made of an aluminum laminated film, or the like.
  • the beverage of the present invention is provided as a jelly beverage, the beverage is preferably provided by filling it in a pouch container or glass bottle with a plastic spout as described above.
  • the beverage of the present invention contains soy protein, is a functional beverage that can perform nutritional supplementation during growth, physical fatigue, after illness, anorexia, etc., and energy supplement before and after exercise. It can be suitably provided as a health food such as a food, a nutritionally functional food, a functionally labeled food, a food for the sick, a special use food such as a food for the elderly, a health supplement, and the like.
  • the beverage of the present invention can be used for long-term consumption by subjects who need to take the beverage continuously, for example, elderly people, growing children and athletes.
  • the present invention provides a method for masking cereal odor in a beverage containing soy protein (hereinafter, also referred to as “the method of the present invention” in the present specification).
  • the method of the present invention provides a beverage containing soy protein in which 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight of yeast extract is added to 100 parts by weight of soy protein. , More preferably 0.5 to 2 parts by weight.
  • Various definitions and preferred ranges are as described above.
  • the present invention provides a method for producing a beverage containing soy protein and suppressing grain odor (hereinafter, also referred to as “the production method of the present invention” in the present specification).
  • the yeast extract in a beverage containing soy protein, is contained in an amount of 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight, based on 100 parts by weight of the soy protein.
  • the method further comprises the step of adding 0.5 parts by weight or more and 2 parts by weight or less.
  • the production method of the present invention includes the steps of mixing and dissolving soy protein and yeast extract, and further adding food additives as necessary, dissolving, filling a container, and sterilizing the beverage.
  • a process or a step usually included in the step may be included.
  • Various definitions and preferred ranges are as described above.
  • Example 1 Preparation of Sample A beverage powder was prepared according to the formulation shown in Table 1 and was used as a control (test group 1). As the defatted soybean protein powder, one having a protein content of 50% was used. Yeast extract powder (M-Super YE: containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A) was added to the control drink powder so as to have the concentration shown in Table 2, and the test group 2 ⁇ 20 beverage powders were obtained.
  • M-Super YE containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A
  • a yeast extract having a glutathione content of 7.4% by weight (abbreviated as a comparative yeast extract) in the yeast extract was added so as to have a concentration shown in Table 2, and the drink powders of the test plots 21 to 39 were similarly prepared. Prepared.
  • the beverage powder was dissolved in 150 ml of hot water to prepare a beverage sample.
  • the obtained beverages were organoleptically evaluated for odor and overall preference.
  • Evaluation criteria Sensory evaluation is performed by three specialized panelists, and the evaluation criteria are as follows. (1) Masking of cereal odor-: Strong odor of cereal ⁇ : Sense of cereal + +: Slight odor of cereal ++: Almost no odor of cereal +++: No odor of cereal at all
  • Off-flavor (sulfur-like odor) -: No off-flavor is felt ⁇ : Off-flavor is hardly felt +: Off-flavor is slightly felt ++: Off-flavor is felt +++: Off-flavor is felt strongly +++++: Off-flavor is felt very strongly
  • Example 2 Preparation of Sample 5.5 g of defatted soybean protein per serving (Sakti; 10.6 g of defatted soybean powder; 10.6 g) was added to 180 g of a commercially available jelly beverage (Morinaga protein 5000), and the yeast extract powder (M-Super) was added so as to have the ratio shown in Table 3. YE) was added and mixed to obtain a jelly beverage in which soy protein was fortified.
  • an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une boisson enrichie en protéine de soja dans laquelle une odeur de grain dérivée de protéine de soja a été supprimée. La boisson contient, pour 100 parties en poids de protéine de soja, 0,3 à 5 parties en poids d'extrait de levure contenant 1 à 3 % en poids de glutathion.
PCT/JP2019/029565 2018-07-30 2019-07-29 Boisson à base de protéine de soja WO2020027012A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018142879 2018-07-30
JP2018-142879 2018-07-30

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Publication Number Publication Date
WO2020027012A1 true WO2020027012A1 (fr) 2020-02-06

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644409A (zh) * 2022-11-02 2023-01-31 华南理工大学 一种利用酵母和大豆蛋白制备呈味基料的方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5435249A (en) * 1977-08-22 1979-03-15 Idemitsu Kosan Co Production of improved yeast protein drink
JPH05146279A (ja) * 1991-11-26 1993-06-15 Kyowa Hakko Kogyo Co Ltd グルタチオン含有飲料
JP2001145463A (ja) * 1999-11-19 2001-05-29 Ajinomoto Co Inc 粉末状大豆蛋白
JP2008061592A (ja) * 2006-09-08 2008-03-21 Ajinomoto Co Inc 植物性蛋白含有ハンバーグ様食品の製造法
JP2011004668A (ja) * 2009-06-26 2011-01-13 Ajinomoto Co Inc 減塩飲食品用組成物
JP2012130252A (ja) * 2009-04-15 2012-07-12 Ajinomoto Co Inc 肉様食品の製造法
WO2013054525A1 (fr) * 2011-10-12 2013-04-18 フォーデイズ株式会社 Boisson santé contenant du glutathion
JP2013220079A (ja) * 2012-04-18 2013-10-28 Adeka Corp 飲料用呈味改質剤及びそれを含有する飲料
WO2018043632A1 (fr) * 2016-09-02 2018-03-08 興人ライフサイエンス株式会社 Extrait de levure pour améliorer la richesse et la sensation crémeuse

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5435249A (en) * 1977-08-22 1979-03-15 Idemitsu Kosan Co Production of improved yeast protein drink
JPH05146279A (ja) * 1991-11-26 1993-06-15 Kyowa Hakko Kogyo Co Ltd グルタチオン含有飲料
JP2001145463A (ja) * 1999-11-19 2001-05-29 Ajinomoto Co Inc 粉末状大豆蛋白
JP2008061592A (ja) * 2006-09-08 2008-03-21 Ajinomoto Co Inc 植物性蛋白含有ハンバーグ様食品の製造法
JP2012130252A (ja) * 2009-04-15 2012-07-12 Ajinomoto Co Inc 肉様食品の製造法
JP2011004668A (ja) * 2009-06-26 2011-01-13 Ajinomoto Co Inc 減塩飲食品用組成物
WO2013054525A1 (fr) * 2011-10-12 2013-04-18 フォーデイズ株式会社 Boisson santé contenant du glutathion
JP2013220079A (ja) * 2012-04-18 2013-10-28 Adeka Corp 飲料用呈味改質剤及びそれを含有する飲料
WO2018043632A1 (fr) * 2016-09-02 2018-03-08 興人ライフサイエンス株式会社 Extrait de levure pour améliorer la richesse et la sensation crémeuse

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644409A (zh) * 2022-11-02 2023-01-31 华南理工大学 一种利用酵母和大豆蛋白制备呈味基料的方法

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