Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B70/00—Preservation of non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter

Definitions

• the TCA solubility of the material is too low, that is, if the material is not enzymatically decomposed or is enzymatically decomposed but the degree of decomposition is extremely low, it is difficult to prepare the viscosity to be preferable for this beverage. Yes, it tends to be inferior in quality in terms of mouthfeel. Further, as the viscosity increases, it becomes difficult to increase the protein content in the beverage to a desired concentration. On the other hand, when the TCA solubility of the material is too high, that is, as the enzymatic decomposition of the material progresses, the particle size of the protein tends to increase for unknown reasons, and precipitation after heat treatment or during storage , Separation is likely to occur.
• a powdered soybean protein material After heat sterilization by high temperature heat treatment, it is dried with a spray dryer or the like to obtain a powdered soybean protein material.
• the aqueous solution of the powdered vegetable protein material has a pH of approximately 6.5 to 7.5.
• a spray dryer either a disc-type atomizer method or spray drying with a one-fluid or two-fluid nozzle can be used.
• the following addition steps may be adopted. That is, first, the heat treatment is performed at least once, and finally the heat treatment is performed two or more times to commercialize the product.
• a commercially available heat sterilizer can be used, and a VTIS sterilizer (manufactured by Alfa Laval), a jet cooker device, or the like can be used.
• a VTIS sterilizer manufactured by Alfa Laval
• a jet cooker device or the like.
• a long period of time is required so that the insoluble dietary fiber is mixed as little as possible.
• the content of insoluble dietary fiber in the powdered soy protein material of the final product is 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.5% by weight or less, by centrifuging or centrifuging a plurality of times. It is preferable to remove it so as to be 0.2% by weight or less.
• the beverage can, in one embodiment, have a low viscosity at a neutral pH. In the case of low-viscosity beverages, the risk of protein precipitation increases, but this beverage can nevertheless maintain high quality with high dispersion stability and protein precipitation during long-term storage.
• the viscosity of the beverage can be appropriately adjusted by adding a thickener or the like according to the taste, and thus is not particularly limited, but the viscosity is lower when a clean mouthpiece is preferred. Is preferable, and the effect of the present invention can be more enjoyed.
• the viscosity can be 20 mPa ⁇ s or less, preferably 10 mPa ⁇ s or less. The viscosity shall be measured with a B-type viscometer at room temperature of 20 ° C.
• the beverage may contain various raw materials in addition to the above-mentioned raw materials according to the product design of those skilled in the art.
• the types and amounts of other raw materials added are not particularly limited.
• various fruit juices citrates, grapes, etc.
• sugars sucrose, high fructose corn syrup, dextrin, etc.
• sweeteners sclarose, aspartame, etc.
• fats and oils rapeseed oil, soybean oil, EPA, DHA, etc.
• the addition of protein dispersion stabilizers can be reduced in the production of the beverage.
• the amount of the dispersion stabilizer added to the beverage can be 0.1% by weight or less, 0.05% by weight or less, 0.02% by weight or less, or 0.01% by weight or less, which is a more preferable embodiment. Then, it is 0% by weight.
• the timing for adding the pH adjuster to adjust the pH to 5.75 to 8 in the manufacturing process of the present beverage is preferably after the powdery vegetable protein material is added.
• ⁇ Turbidity> Dissolve powdered soy protein in ion-exchanged water at room temperature (25 ° C) so that the protein concentration is 0.1% by weight. The absorbance of the obtained solution at 610 nm is measured with a spectrophotometer, and this value is evaluated as turbidity.
• the new prototypes E to G had a higher degree of hydrolysis than the undecomposed type commercial products A and B, and the 10% solution viscosity was at the same level as the commercial products C and D. Further, these had a lower strong heating centrifugal precipitation rate than the commercially available product D. In addition, the turbidity of the prototype tended to be lower than that of commercially available products having the same degree of hydrolysis. From the above, each prototype had better physical properties than any commercially available product.

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

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Publications (1)

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Cited By (1)

Citations (5)

• 2020
  • 2020-03-23 JP JP2021509400A patent/JPWO2020196425A1/ja active Pending
  • 2020-03-23 WO PCT/JP2020/012768 patent/WO2020196425A1/ja not_active Ceased

Patent Citations (5)

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