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
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins

Definitions

• the present invention relates to a method for producing a neutral liquid protein beverage containing whey protein. More specifically, the present invention relates to a method for producing a neutral liquid protein beverage containing whey protein, which has a pH near neutrality and a high protein content.
• neutral liquid protein beverage As one of the genres of processed foods, there is a liquid protein beverage having a pH near neutral (hereinafter, abbreviated as "neutral liquid protein beverage”).
• neutral liquid protein beverages have a microbiologically more perishable property than acidic liquid beverages having a pH of less than 4. Therefore, when the beverage is packed in a closed container and distributed, in order to control microorganisms, the production of the beverage is performed under a sufficient heating sterilization step such as retort sterilization under stricter heating conditions than an acidic liquid beverage. Must go through.
• Whey protein is a protein present in milk and is well known as a by-product mainly in the production of cheese and casein. Whey protein is a high-quality protein component and is rich in minerals, so it has been used in various foods in recent years. In addition to food, it is also used in cosmetics such as shampoo, rinse and cream.
• whey protein is used for a wide range of purposes, it is known that it has low heating stability and is rapidly denatured by heating at 70 to 90 ° C.
• whey protein when whey protein is added to a neutral liquid protein beverage, it is necessary to perform heat sterilization under severe heating conditions. The temperature condition of this heat sterilization greatly exceeds the denaturation temperature range of whey protein. Therefore, the whey protein is denatured in the neutral liquid protein beverage, and phenomena such as increase in viscosity, gelation, and aggregation of the beverage occur during the manufacturing process and after commercialization. Such a phenomenon adversely affects the quality of the beverage product. Therefore, it was necessary not to add whey protein to the beverage product or to limit the amount of whey protein added to a level that does not adversely affect the quality.
• Patent Documents 1 to 3 there is a composite materialization technology containing whey protein and soybean protein. These disclose a technique for preparing a mixture of whey and vegetable protein, subjecting it to a specific homogenization step, heat treatment step, or enzyme treatment, and drying it to obtain a powdered complex protein material. .. Patent Document 1 teaches heat treatment conditions at 285 to 320 ° F (about 141 to 160 ° C) for about 7 seconds. Patent Document 2 teaches enzyme treatment with a protease called bromelain. Therefore, the inventors prepared the above-mentioned powdered composite protein material and evaluated it.
• the neutral liquid beverage requires a stronger heat sterilization treatment than the acidic liquid beverage. Since the heat treatment causes deterioration of the dispersion stability of the protein in the liquid, it is technically difficult to add a relatively large amount of the protein in the neutral liquid beverage.
• whey protein has particularly poor thermal stability, and heat treatment causes aggregation, precipitation, gelation, and the like.
• the protein material in the dry powder state needs to be rehydrated during the production of the beverage, and adding this to a high concentration to stabilize the dispersion is more than adding, for example, a liquid protein material. Have difficulty.
• An object of the present invention is to provide a technical solution idea for such a problem.
• the present invention includes the following configurations.
• A) Whey protein and vegetable protein are complexed B) The content of whey protein in total protein is 20-98%, C) 0.22M trichloroacetic acid solubility is 5 to 25%, D) The centrifugal precipitation rate of the powdered composite protein material after intense heating of the 5 wt% aqueous dispersion (protein equivalent) is 5% or less.
• the median diameter of the 5% by weight aqueous dispersion (protein equivalent) of the powdered composite protein material after strong heating is 1.0 ⁇ m or less.
• the neutral liquid protein beverage (hereinafter referred to as “the beverage”), which is the subject of the present invention, is commercialized in a liquid state and consumed by consumers. Recently, beverages called RTD beverages (Ready-To-Drink) and concentrated liquid foods are conceptually included.
• this beverage is aseptically filled and sealed in a sealed container, and is sold to consumers as it is as a sealed packaged beverage.
• it is put into a server of a restaurant and injected into a cup or the like according to a consumer's request and provided. For this reason, it is strictly required that the insolubilized protein is less likely to precipitate even if the beverage is stored in a liquid state for a long period of time.
• the effect of the present invention is particularly exhibited in the form of a liquid beverage, and is most pronounced in the form of a sealed packaged beverage that is stored for a longer period of time.
• the pH of this beverage indicates a pH near neutrality of pH 6-8.
• the pH of this beverage is preferably pH 6 to 7.5, more preferably pH 6.2 to 7.5, more preferably pH 6.4 to 7.5, more preferably pH 6.6 to 7.5, and pH 6 It is more preferably .8 to 7.5.
• pH value should be selected within this range can be appropriately set by those skilled in the art in consideration of quality such as flavor of the product.
• neutral refers not only to pH 7 but also to the pH range near neutral described above in a broad sense.
• This beverage contains at least protein as a nutritional component.
• the protein content in the beverage is 1% by weight or more in the beverage. Further, the higher the protein content, the more effectively the effect of the present invention can be exerted, preferably 1.5% by weight or more, more preferably 2% by weight or more, and further preferably 2.5% by weight or more.
• the upper limit of the protein content can be 20% by weight or less, 15% by weight or less, or 10% by weight or less.
• whey protein It is essential that this beverage contains whey protein as a type of protein.
• the whey protein is denatured by strong heating during the manufacturing process of the present beverage, and phenomena such as aggregation, precipitation and gelation of the protein are likely to occur in the present beverage.
• the degree of such a phenomenon tends to increase as the product is stored for a long period of time, and precipitation and separation during storage greatly impair the commercial value.
• the animal species from which the whey protein is derived as defined herein is not limited to cattle, but relates to all mammalian species such as goats, sheep and horses.
• this beverage contains a vegetable protein together with a whey protein as a type of protein.
• examples of the types of vegetable proteins include beans such as soybeans, pea, green beans, chick beans, and sardines, and proteins derived from canola seeds, wheat, rice, hemp, walnuts, etc., which can be used as powdered vegetable protein materials described later. Its origin is not particularly limited as long as it meets the necessary requirements.
• the type of vegetable protein can be selected from proteins derived from one or more selected from soybeans, peas and mung beans. Further, in a certain embodiment, a protein derived from soybean, which has abundant distribution amount and is easy to secure a raw material, can be selected as the type of vegetable protein.
• the protein in the present beverage is contained in whole or in part as a result of the above-mentioned protein material containing the whey protein and the vegetable protein being added to the present beverage. Then, one essential and important protein material in the method for producing the present beverage is a specific "powdered complex protein material" described in detail below.
• the term "powdered complex protein material” used in the present specification refers to a food material mainly composed of whey protein and vegetable protein, which has a powdered product form.
• the powdery complex protein material preferably has a protein content of at least 40% by weight or more, preferably 50% by weight or more, 60% by weight or more, or 70% by weight or more in the solid content.
• the content of insoluble dietary fiber is as low as possible in order to prevent the precipitation of insoluble matter during storage, and the content per dry matter is 2% by weight or less. It is preferably present, and more preferably 1% by weight or less.
• the content of insoluble dietary fiber shall be measured by the modified Proski method in accordance with the "Fifth Edition Standard Tables of Food Composition Analysis Manual" (Materials of the Food Ingredients Subcommittee of the Resources Research Association of the Science and Technology Agency (1997)).
• the powdered complex protein material added to this beverage contains at least whey protein and vegetable protein, and is characterized in that these are complexed.
• the term "composite” refers to the combination of a plurality of things. Therefore, the "powdered complex protein material” means a powdered protein material in which a plurality of proteins are combined and integrated, and usually, a plurality of types of proteins are physically separated in the material. It is in an inseparable state.
• the source of whey protein contained in the powdered complex protein material can be selected from whey protein materials such as whey protein isolate, whey protein concentrate, and whey powder.
• the whey protein material can be desalted.
• the preferred whey protein material in terms of protein content is whey protein isolate (WPI) or whey protein concentrate (WPC).
• WPI whey protein isolate
• WPC whey protein concentrate
• the raw materials of these whey protein materials are sweet whey obtained as a by-product in the production of cheese, acid whey obtained as a by-product in the production of acid casein, and natural whey or lennet casein obtained by precision filtration of milk. It can be selected from Rennet Whey and the like obtained as a by-product.
• the whey protein in the beverage may be derived from a single source or a mixture of any source.
• the source of the vegetable protein contained in the powdered complex protein material can be selected from the vegetable protein material such as a vegetable protein isolate, a vegetable protein concentrate, and a vegetable protein extract.
• the vegetable protein material such as a vegetable protein isolate, a vegetable protein concentrate, and a vegetable protein extract.
• defatted soybean flakes are used as a soybean raw material, and this is dispersed in an appropriate amount of water for water extraction to remove an insoluble fraction mainly composed of fiber.
• the extracted soybean protein (defatted soymilk) to be obtained is included in the soybean protein material. Further, the extracted soybean protein is adjusted to around pH 4.5 with an acid such as hydrochloric acid, the protein is isoelectrically precipitated to remove the acid-soluble fraction (whey), and the acid-insoluble fraction (card) is again added to an appropriate amount.
• the soybean protein material also includes a separated soybean protein obtained by dispersing the curd slurry in water and neutralizing it with an alkali such as sodium hydroxide to obtain a neutralized slurry.
• These extracted soybean proteins and separated soybean proteins are sterilized by heating in a high-temperature heat treatment apparatus in a solution state, spray-dried by a spray dryer or the like, and finally commercialized as a powdered soybean protein material.
• the method is not limited to the above production method, and any method may be used as long as the purity of the soybean protein is increased from the soybean raw material.
• concentrated soybean protein obtained by removing whey from defatted soybeans with ethanol or acid is also included in the soybean protein material.
• isolated soybean protein is more commonly used than extracted soybean protein in that the protein content is usually as high as about 90% by weight in the solid content.
• the powdered complex protein material is obtained by preparing the above-mentioned whey protein source and plant protein source, mixing them, and synthesizing them. In another embodiment, it is obtained by mixing and conjugating a vegetable protein material with an intermediate in the process of producing a whey protein material. In yet another embodiment, it is obtained by mixing a whey protein material with an intermediate thereof and compounding the whey protein material along the step of producing the vegetable protein material. In any embodiment, the powdered complexed protein material may be complexed with other protein sources, along with whey protein and vegetable protein. Sources of other proteins can be milk-derived proteins such as casein and concentrated milk protein (MPC).
• MPC casein and concentrated milk protein
• the powdered complex protein material added to this beverage is characterized in that the whey protein content is 20 to 98% by weight based on the total protein content.
• the whey protein content may preferably be in the range of 25-98% by weight, 30-98% by weight, 40-98% by weight or 45-98% by weight.
• the high content of the whey protein and the relatively low proportion of the vegetable protein makes it possible to ingest a large amount of whey protein by the beverage, and also leads to a decrease in the viscosity of the beverage. ..
• the whey protein content may preferably be in the range of 20-70% by weight, 20-60% by weight, 20-55% by weight, 20-50% by weight or 20-40% by weight. ..
• the low content of the whey protein and the relatively high content of the vegetable protein lead to the improvement of the thermal stability of the present beverage.
• TCA solubility rate 0.22M trichloroacetic acid solubility
• the numerical value indicates the ratio of the protein dissolved in 0.22M trichloroacetic acid to the total protein in the dispersion liquid in which the powdered complex protein material is dispersed in water so as to have a protein content of 1.0% by weight and sufficiently stirred. It was measured by the method. As the molecular weight reduction of the protein progresses, the value of the TCA solubility increases.
• the TCA solubility of the complex protein material used in this beverage is in the range of 5 to 25%.
• the lower limit of the TCA solubility is preferably 7% or higher, 9% or higher, 10% or higher, 11% or higher, 12% or higher, 14% or higher, 16% or higher, or 17% or higher.
• the upper limit of the TCA solubility is preferably 24% or less, 23% or less, 22% or less, or 21% or less.
• the powdered composite protein material is 25 mPa ⁇ s or less, preferably 20 mPa ⁇ s or less, more preferably 15 mPa ⁇ s or less, still more preferably 12 mPa ⁇ s or less at 25 ° C. when made into a 10 wt% solution. It has a viscosity of s or less, most preferably 10 mPa ⁇ s or less.
• the TCA solubility of the material is too low, that is, if the degree of molecular weight reduction of the material is low, it is difficult to prepare the viscosity to be preferable for the present beverage, and the quality tends to be inferior in terms of mouthfeel. Further, as the viscosity increases, it becomes difficult to increase the protein content in the beverage to a desired concentration.
• the TCA solubility of the material is too high, that is, as the molecular weight of the material is further reduced, the average particle size of the protein tends to increase, and precipitation and separation after heat treatment or during storage are likely to occur. Become. Further, as the molecular weight of the material increases, the bitterness of the low molecular weight peptide becomes more likely to be felt.
• centrifugal sedimentation rate after strong heating It is important that the powdered composite protein material used in this beverage has a centrifugal precipitation rate of 5% or less after strong heating of the 5% by weight aqueous dispersion (in terms of protein). The lower this value is, the more resistant the heat is to the heat such as retort sterilization. In a more preferred embodiment, the centrifugation rate is 4% or less, 3.5% or less, 3% or less, 2.5% or less, or 2% or less. Specifically, the "centrifugal precipitation rate after strong heating" is measured as follows. The powdered complex protein material is dissolved using a homomixer so that the protein content is 5% by weight.
• the powdered composite protein material used in this beverage has a median diameter (average particle size) of 1.0 ⁇ m or less after strong heating of its 5% by weight aqueous dispersion (protein equivalent). This is very important. The lower this value is, the more resistant the heat is to heat. In a more preferred embodiment, the median diameter is 0.8 ⁇ m or less, 0.7 ⁇ m or less, 0.6 ⁇ m or less, 0.5 ⁇ m or less, 0.3 ⁇ m or less, 0.25 ⁇ m or less, 0.2 ⁇ m or less, 0.15 ⁇ m or less. Or it is 0.1 ⁇ m or less. Specifically, the "median diameter after strong heating" is measured as follows.
• the device for example, "SALD-2300” manufactured by Shimadzu Corporation can be used, but a device capable of measuring with less error can be substituted.
• the powdered composite protein material that meets all of the above requirements a) to e) added to this beverage is purchased from a manufacturer of vegetable protein material, such as Fuji Oil Co., Ltd., or requested to be manufactured by the manufacturer. By doing so, it can be easily obtained.
• Fuji Oil Co., Ltd. has been able to test-manufacture the "Prorina WS" series (tentative name) as a new powdery complex protein material having all the characteristics of a) to e) above. Therefore, those skilled in the art can easily obtain the product or test sample by specifying this.
• a method for concentrating protein a general method by acid precipitation can be adopted, a concentration method by membrane filtration, a method of extracting water from concentrated soybean protein, or the like can also be adopted.
• a raw material for soybeans for extracting protein defatted soybeans are generally used, but full-fat soybeans and partially defatted soybeans can also be used.
• full-fat soybeans or partially defatted soybeans are used, high-speed centrifugation is performed after the extraction step to remove the oil separated in the upper layer, and low oil differentiation can be achieved.
• the soybean raw material and water are mixed, dispersed in a slurry state, and if necessary, the protein is extracted with stirring.
• the insoluble dietary fiber is removed from the slurry by a separation means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
• a separation means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
• an acid-soluble fraction such as oligosaccharide or acid-soluble protein is removed from the extracted soybean protein solution to obtain a concentrated solution of soybean protein.
• An acid precipitation method can be used as a typical means, and the pH of the extracted soybean protein solution is adjusted to around the isoelectric point of 4 to 5 with an acid such as hydrochloric acid or citric acid to insolubilize the protein and precipitate it. ..
• the acid-soluble fraction is removed by a separation means such as centrifugation or filtration, and the acid-insoluble fraction "curd" is collected and dispersed again in an appropriate amount of water to obtain a curd slurry.
• a separation means such as centrifugation or filtration
• the acid-insoluble fraction "curd" is collected and dispersed again in an appropriate amount of water to obtain a curd slurry.
• extra-filtering and the like can be mentioned.
• the obtained curd slurry is finally adjusted to around pH 7 to obtain a neutralized slurry.
• the neutralized slurry is reacted with a protein hydrolase such as protease, and enzymatic decomposition is carried out under reaction conditions (temperature, time) so as to obtain a desired degree of hydrolysis.
• the whey protein material is preferably mixed with the soybean protein solution at this stage or any earlier step.
• the liquid in which the whey protein and the soybean protein are mixed is heat-sterilized by high-temperature heat treatment and then 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.
• the heat treatment is performed at least once, and finally the heat treatment is performed two or more times to commercialize the product.
• a direct steam blowing type high temperature instantaneous heat treatment is preferable.
• the heat treatment is a UHT sterilization method in which high-temperature and high-pressure steam is directly blown into a soybean protein solution, heated and held, and then the pressure is rapidly released in a vacuum flash pan.
• the heat treatment conditions are in the range of 100 to 170 ° C., preferably 110 to 165 ° C., and the heating time is preferably 0.5 seconds to 5 minutes, preferably 1 second to 60 seconds.
• the liquid or slurry containing the soy protein and whey protein to be heat-treated is heat-treated in the range of 3 to 12 depending on the pH adjusted at each stage of the manufacturing process.
• a commercially available heat sterilizer can be used, and a VTIS sterilizer (manufactured by Alpha Laval Co., Ltd.), a jet cooker device, or the like can be used.
• VTIS sterilizer manufactured by Alpha Laval Co., Ltd.
• 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 mixing ratio of the powdered composite protein material and the milk protein material is preferably 60:40 to 99: 1, more preferably 70:30 to 99: 1, and 80:20 to 99: 1 in terms of solid content. More preferably, 90:10 to 99: 1 is most preferable.
• This beverage has a low amount of precipitation during long-term storage and is extremely excellent in protein dispersion stability.
• the "centrifugal precipitation rate" of the beverage itself can be used.
• the centrifugal precipitation rate is obtained by dividing the amount of protein in the precipitate generated by centrifuging the beverage itself by the amount of protein in the whole liquid of the beverage. Specifically, first, the protein content (% by weight) in the beverage to be measured is measured. Next, a certain amount of the beverage is separated into a centrifuge tube and centrifuged in a centrifuge under the conditions of 10000 ⁇ G for 5 minutes.
• the amount of precipitation (g) after discarding the supernatant is measured, and this is used as a molecule.
• the amount of sample liquid (g) collected is used as the denominator, and the ratio (% by weight) is defined as the "centrifugal precipitation rate". This makes it possible to easily confirm the long-term dispersion stability of the protein in the liquid.
• the centrifugal precipitation rate can be 10% by weight or less, preferably 5% by weight or less, more preferably 3% by weight or less, still more preferably 2% by weight or less, and most preferably 1% by weight or less.
• the average particle size of the particles dispersed in the beverage can be at least 1.0 ⁇ m 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.
• various raw materials can be blended in the present beverage according to the product design of a person skilled in the art, and the types and amounts of the other raw materials are not particularly limited. Absent. For example, 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.), proteins.
• Dispersion stabilizers (carboxymethyl cellulose, microcrystalline cellulose, etc.), emulsifiers (lesitin, fatty acid esters, etc.), pH regulators (citric acid, fumaric acid, tartaric acid, phosphate, etc.), minerals (potassium salt, sodium salt, magnesium salt, etc.) Calcium salt, iron salt, etc.), vitamins (A, B, C, D, E, P, K, etc.), chelating agents (sodium citrate, polymerized phosphate, etc.) fragrances, physiological functional materials (isoflavone, saponin, lactic acid bacteria, etc.) Powder, peptides, glucosamine, etc.) and the like can be appropriately added.
• 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 6 to 8 in the manufacturing process of the present beverage is preferably after the powdery complex protein material is added.
• This beverage can be produced by a known method, and is produced through steps such as preparation of raw materials, water addition, stirring, dissolution, pH adjustment, homogenization (homogenizer, etc.), filling in a container, sealing, and heat sterilization. can do. These steps can be arbitrarily reordered and can be performed multiple times.
• heat sterilization is carried out with respect to the neutral beverage by the method and conditions officially determined for the control of microorganisms.
• a retort type sterilizer, a plate type sterilizer, a tube type sterilizer and the like are generally used.
• the conditions for heat sterilization can be, for example, about 120 to 150 ° C. for 1 to 60 minutes.
• the protein content is calculated by measuring the total amount of nitrogen by the Kjeldahl method and multiplying it by the nitrogen conversion coefficient (6.25).
• TCA solubility A 2% by weight aqueous solution of the powdered complex protein material is prepared, 0.44M trichloroacetic acid (TCA) is added in an equal amount, and the ratio of the soluble protein mass to the total protein mass is measured by the Keldar method.
• soybean protein materials and complex protein materials used in the examples were all commercially available products or prototypes manufactured by Fuji Oil Co., Ltd., and the whey protein materials were commercially available products manufactured by Fontera Co., Ltd.
• Prototypes T1 to T8 are complex protein materials containing soybean protein and whey protein, and are improved products of prototypes D and E. All of these prototypes can be obtained by contacting Fuji Oil Co., Ltd. Protein content in solid content of these powdered protein materials, whey protein content per total protein, 0.22M TCA solubility, 10% solution viscosity (25 ° C), centrifugal precipitation rate after strong heating, median diameter ( The average particle size) was analyzed. Each analytical value is shown in Table 1 below.
• the commercially available products A to C have only soybean protein as the type of protein.
• the commercially available product A is not a low molecular weight type.
• Commercially available products B and C are low molecular weight types and have a TCA solubility of 5% or more.
• Commercial product A has high viscosity and inferior quality in terms of mouthfeel, and therefore has insufficient suitability as a neutral liquid protein beverage.
• the commercially available products B and C both had a high centrifugal precipitation rate and were inferior in heating stability, and were insufficiently suitable as a neutral liquid protein beverage.
• the commercially available product D had a protein type of whey protein alone, had a high centrifugal precipitation rate like the commercially available products B and C, and was insufficiently suitable as a neutral liquid protein beverage.
• the prototypes E and F which are powdered composite protein materials of whey protein and soybean protein, produced as a supplementary test of Patent Documents 1 to 3, had a reasonable centrifugal precipitation rate of about 3%.
• the median diameter was 1.4 ⁇ m or more, and both were insufficiently suitable as a neutral liquid protein beverage.
• the powdered composite protein materials shown in the prototypes T1 to T5 and T7 to T8 showed good results in both the centrifugal precipitation rate and the median diameter.
• the lower the molecular weight of a protein that is, the higher the TCA solubility, the larger the median diameter, and the higher the centrifugal precipitation rate tends to be.
• prototype T3 has the same TCA solubility as prototype F, but surprisingly, it has a centrifugal precipitation rate of 1.9% and a median diameter of 0.10 ⁇ m, and is a neutral liquid protein beverage. The suitability as was very good.
• the 10% solution viscosity of the prototype T4 is also lowered to the same level as that of the prototype F, but surprisingly, the centrifugal precipitation rate is 2.5% and the median diameter is 0.10 ⁇ m, which is neutral.
• the suitability as a liquid protein beverage was very good.
• the prototype T6 containing no whey protein had an extremely high level of 10% solution viscosity of 476 mPa ⁇ s, and was used as a neutral liquid protein beverage. The aptitude was extremely unsuitable.
• the prototypes T7 and T8 having a higher whey protein content than the prototype T6 had a 10% solution viscosity less than one-seventh of that of the prototype T6, and in particular, the prototype T8 It had a viscosity of 1/40 or less.
• the centrifugal precipitation rate and the median diameter were good results.
• the powdered composite protein material which is a mixture of whey protein and vegetable protein, has a low centrifugation sedimentation rate even after strong heating, even though it contains whey protein with low heat resistance. It had a small diameter and was generally suitable as a neutral liquid protein beverage.
• the prototypes E and F manufactured as a supplementary test of Patent Documents 1 to 3 had a low centrifugal precipitation rate of about 3% after strong heating, but had a large median diameter and were not suitable as a neutral liquid protein beverage. It was.
• Example 1 (Example of prescribing a neutral liquid protein beverage containing whey protein)
• a neutral liquid protein beverage having a protein concentration of 5% was prepared as follows. After mixing 48 g of the powdered complex protein material and 56 g of granulated sugar in advance, this was added to 696 g of room temperature water and stirred with a homomixer until uniformly dispersed. Then, the pH was adjusted to 6.8 with a 50% citric acid solution, and homogenization was performed at 15 MPa using a homogenizer. The homogenized dispersion was filled in a container and sealed. The dispersion in a sealed container was heat-sterilized with a retort sterilizer at 124 ° C. for 20 minutes and cooled to obtain a neutral liquid protein beverage containing whey protein.

Landscapes

• 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)

Priority Applications (2)

Applications Claiming Priority (2)

Publications (1)

Family

ID=72609846

Family Applications (1)

Country Status (3)

Citations (4)

Family Cites Families (1)

• 2020
  • 2020-03-23 CN CN202080024769.0A patent/CN113677214B/zh active Active
  • 2020-03-23 JP JP2021509401A patent/JPWO2020196426A1/ja active Pending
  • 2020-03-23 WO PCT/JP2020/012770 patent/WO2020196426A1/ja not_active Ceased

Patent Citations (4)

Also Published As

Similar Documents

Legal Events