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
  • 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
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
• • 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
  • A23L11/30—Removing undesirable substances, e.g. bitter substances
  • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
• • 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
  • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
• • 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
  • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
  • A23L2/04—Extraction of juices

Definitions

• the present invention relates to a vegetable protein-containing liquid composition containing a high concentration of vegetable protein, foods and drinks containing the liquid composition, and a method for producing the liquid composition.
• soymilk can easily ingest vegetable protein, but it has a high lipid content, and has a strong bean odor and unique flavor derived from lipids. Moreover, the protein content per 100 g is not as high as about 3 to 4 g. Furthermore, when soymilk is mixed with highly acidic fruit juice or acidulant in order to make soymilk a delicious and easy-to-drink beverage, there is a problem that protein aggregates and solidifies due to acid, especially when the protein content is high. It is remarkable.
• Patent Document 1 a protein cross-linking enzyme is allowed to act on soymilk obtained by a raw squeezing method, or on Wu before separation from soymilk and oak by a raw squeezing method, and then sterilized. It is disclosed that raw squeezed sterilized soymilk with a rich feeling (rich taste) and good flavor, which is not found in soymilk, can be obtained.
• Patent Document 2 discloses a method for obtaining soymilk having a high protein concentration by subjecting soymilk obtained by non-immersion and low-temperature grinding to an ultrafiltration membrane. However, it requires advanced equipment such as an ultrafiltration membrane, and its productivity is low due to the limitation of its processing capacity, and even in the examples, soymilk having a protein concentration of 5.2% was obtained.
• Patent Document 3 describes a method for obtaining a protein-enriched food preparation by separately hydrating a soy protein and a thickener in two different containers, mixing them, and then adding a milk-derived protein to the mixture. Is disclosed. However, in this method, it is necessary to increase the viscosity by adding a thickener, and it is necessary to add an animal protein derived from milk, so that it is not possible to ingest a high concentration of vegetable protein.
• Patent Document 4 describes an aggregate consisting of at least one milk protein and at least one vegetable protein having advantageous functional properties that can be used in foods as a substitute for some of animal-derived proteins. The method of manufacture is disclosed. However, this method also requires the inclusion of milk protein, and it is not possible to ingest a high concentration of vegetable protein.
• the subject of the present invention is a liquid composition containing vegetable protein, which does not cause gelation or aggregation / solidification due to acid even if it contains a high concentration of vegetable protein, and has a good texture, throatiness, and flavor. It is to provide things.
• the present inventors have adjusted the content ratio of protein and lipid in the vegetable protein-containing liquid composition of beans to a predetermined range.
• the brix value and dietary fiber content of the composition are adjusted to a predetermined range, and the viscosity measured by a B-type viscometer is adjusted to a predetermined range to contain a high concentration of vegetable protein.
• they have found that a liquid composition containing a vegetable protein having a good texture, throatiness, and flavor can be obtained without gelation or aggregation / solidification due to acid, and have completed the present invention.
• (A) The protein content in the liquid composition is 6 to 17% by mass;
• (B) The content ratio of protein to lipid is 10: 0.7 to 10: 5.5 by mass ratio;
• (C) Brix value is 10% or more;
• (D) The content of dietary fiber in the liquid composition is 3% by mass or less; and
• the viscosity measured by the B-type viscometer is at least one of the following (e1) to (e3). Meet one.
• the treatment is carried out so that the processed vegetable protein-containing liquid composition satisfies at least one of the following (f) or (g), [3] or [4].
• the vegetable protein-containing liquid composition according to. (F) The average molecular weight of the protein in the liquid composition is 4000 or less.
• the cumulative 50% particle diameter (D50) is 2 ⁇ m or less.
• the protein content in the liquid composition is 6 to 17% by mass;
• the content ratio of protein to lipid is 10: 0.7 to 10: 5.5 by mass ratio;
• Brix value is 10% or more;
• the content of dietary fiber in the liquid composition is 3% by mass or less; and
• the viscosity measured by the B-type viscometer is at least one of the following (e1) to (e3). Meet one.
• (E1) Viscosity at 20 ° C. is 4600 mPa ⁇ s or less
• Viscosity at 5 ° C. is 5000 mPa ⁇ s or less
• the step of processing the milk of beans is beans.
• the production method according to [10] which comprises a step of performing at least one treatment of enzyme treatment or homogenization treatment on the milk of the above.
• the treatment step is carried out so that the processed vegetable protein-containing liquid composition satisfies at least one of the following (f) or (g), [11] or [12].
• the manufacturing method described in. (F) The average molecular weight of the protein in the liquid composition is 4000 or less.
• the cumulative 50% particle diameter (D50) is 2 ⁇ m or less.
• the protein content in the liquid composition is 6 to 17% by mass;
• the content ratio of protein to lipid is 10: 0.7 to 10: 5.5 by mass ratio;
• Brix value is 10% or more;
• the content of dietary fiber in the liquid composition is 3% by mass or less; and
• the viscosity measured by the B-type viscometer is at least one of the following (e1) to (e3). Meet one.
• (E1) Viscosity at 20 ° C. is 4600 mPa ⁇ s or less
• Viscosity at 5 ° C. is 5000 mPa ⁇ s or less
• the step of processing the milk of the beans is beans.
• the treatment step is carried out so that the processed vegetable protein-containing liquid composition satisfies at least one of the following (f) or (g), [15] or [16].
• (F) The average molecular weight of the protein in the liquid composition is 4000 or less.
• the cumulative 50% particle diameter (D50) is 2 ⁇ m or less.
• the present invention even if a high concentration of vegetable protein derived from legumes is contained, gelation or acid-induced aggregation / solidification does not occur, and the vegetable protein-containing liquid has a good texture, throatiness, and flavor.
• the composition is provided.
• the liquid composition of the present invention in the form of a beverage or the like, high-quality vegetable protein can be easily and efficiently and deliciously ingested.
• the vegetable protein-containing liquid composition of the present invention (hereinafter, may be simply referred to as “the liquid composition of the present invention” in the present specification) is a high vegetable protein containing a high concentration of a protein derived from beans. It is a material.
• the content ratio of protein and lipid, brix value, and dietary fiber content are within a predetermined range, and the viscosity at a predetermined temperature measured by a B-type viscometer is within a predetermined range. It is characterized by being.
• the "beans” are not particularly limited as long as they are edible beans belonging to legumes, but soybeans (yellow soybeans, green soybeans, black soybeans), small beans, sasage, ryokuto, green beans, bean bean. Examples include kidney beans (white beans, purple beans), peas (blue peas, red peas, white peas), chick beans, lens beans, peanuts, and sora beans. Further, these beans may be squeezed and degreased, or these beans may be subjected to processing such as roasting, drying, molting, crushing, and fermentation.
• soybeans defatted soybeans, peas, chickpeas, adzuki beans, ryokuto, peanuts, and defatted peanuts are preferable.
• One kind of the above-mentioned beans may be used, or two or more kinds may be mixed and used.
• soybeans are contained in an amount of 5% by mass or more based on the total amount of beans.
• “soy milk” refers to soybeans that are soaked in water to swell, then ground to obtain a suspension (Kure), which is then solid-liquid separated by centrifugation or the like to leave an insoluble residue (okara).
• the "milk of beans” in the present invention may be any milky liquid made from beans as a raw material, but may be prepared according to the production method of this "soy milk", and the liquid composition of the present invention. It is a raw material for.
• the above-mentioned "soybean milk” includes 1) soybeans soaked in water to swell, mashed, boiled with water, and filtered to remove insoluble residues (okara). 2) Beans are steamed, then ground and filtered to remove insoluble residues (okara), and 3) commercially available soymilk made from soybeans (so-called unadjusted soymilk) can be mentioned.
• the liquid composition of the present invention contains a relatively high concentration of protein.
• the lower limit of the protein content in the liquid composition of the present invention is usually 6% by mass or more, preferably 7% by mass or more, more preferably 8% by mass or more, based on the total amount of the liquid composition. .. If the protein content is lower than the lower limit, it may not be possible to ingest the protein efficiently.
• the upper limit of the protein content in the liquid composition of the present invention is usually 17% by mass or less, preferably 16% by mass or less, and more preferably 15% by mass or less, based on the total amount of the liquid composition. If the protein content is higher than the upper limit, gelation may proceed and fluidity may be lost even if the lipid amount, sugar mass and viscosity are controlled, especially under refrigeration.
• the protein content in the liquid composition can be adjusted by, for example, a method such as concentration treatment of bean milk or adjustment of the blending amount of beans as a raw material.
• the protein content in the liquid composition can be calculated from the amount of the raw material added as the protein source, and can also be measured by a TN analyzer or the Kjeldahl method.
• the lipid content of the liquid composition of the present invention is not limited as long as the content ratio of the protein and the lipid described later is satisfied, but the lower limit thereof is, for example, 0. It is preferably 5% by mass or more, particularly 1% by mass or more, and more preferably 2% by mass or more.
• the lipid content is lower than the lower limit, the bitterness and astringent taste of the protein become conspicuous, making it difficult to ingest as a food or drink, and the texture of the texture may become conspicuous.
• the upper limit of the lipid content of the liquid composition of the present invention is preferably, for example, 8% by mass or less, particularly 6% by mass or less, and further preferably 5% by mass or less, based on the total amount of the liquid composition. If the lipid content is higher than the upper limit, the viscosity tends to increase particularly at low temperatures, the fluidity is lost, and the nutritional aspect may become high in calories.
• the lipid content in the liquid composition can be adjusted by, for example, a method of concentrating the milk of beans, degreasing the beans as a raw material, adding a lipid component derived from beans, or the like.
• the content of lipid in the liquid composition can be calculated from the amount of the raw material added as the lipid source, and can also be measured by the Soxhlet method.
• the content ratio of protein and lipid is within a predetermined range.
• the content ratio of protein to lipid in the liquid composition of the present invention is usually 10: 0.7 or more, preferably 10: 0.9 or more, more preferably 10 as the mass ratio of protein: lipid. It is 1 or more, and is usually 10: 5.5 or less, preferably 10: 5 or less, and more preferably 10: 4 or less. If the content ratio of protein and lipid is not within the above range, fluidity, texture, and smoothness may deteriorate.
• the content ratio of the protein and the lipid in the liquid composition may be adjusted by appropriately combining the above-mentioned means for adjusting the content of each of the protein and the lipid.
• the content of dietary fiber is not more than a predetermined value.
• the content of dietary fiber in the liquid composition of the present invention is usually 3% by mass or less with respect to the total amount of the liquid composition. Above all, it is preferably 2% by mass or less, more preferably 1% by mass or less, and more preferably not contained. If the content of dietary fiber is higher than the lower limit, the throat and texture may be deteriorated.
• the content of dietary fiber in the liquid composition can be adjusted by, for example, a method of concentrating the milk of beans, adjusting the blending amount of beans as a raw material, removing by filtration, or the like.
• the content of dietary fiber in the liquid composition can be calculated from the amount of the raw material added as the source of dietary fiber, and can also be measured by the Proski method.
• the Brix value is at least a predetermined value.
• the "Brix” value is an index showing the total concentration of soluble solids (for example, sugar, protein, peptide, etc.) contained in a solution, and the refractive index of the solution measured at 20 ° C.
• the rate is the value converted to the mass / mass% of the sucrose solution using the conversion table of ICUMSA (ICUMSA (International Glycoprotein Unification Committee).
• the unit is "° Bx", "%” or ".
• the Brix value of the liquid composition of the present invention is usually 10% or more, preferably 12% or more, more preferably 14% or more.
• the Brix value of the liquid composition of the present invention is not limited, but is, for example, 30% or less, which may be noticeable, the texture may be deteriorated, and the flavor and taste may be deteriorated. Above all, it is preferably 27% or less. If the Brix value is higher than the upper limit value, the sucrose may deteriorate.
• the Brix value of the liquid composition can be adjusted by, for example, a method of concentrating the milk of beans or adjusting the blending amount of beans as a raw material.
• the Brix value of the liquid composition can be measured using a commercially available Brix meter such as a pocket sugar content meter or a handheld refractometer.
• the viscosity measured at a specific temperature is within a predetermined range.
• the "viscosity” refers to the viscosity of a liquid composition measured by a B-type viscometer.
• the liquid composition of the present invention satisfies at least one of the following viscosity conditions at 20 ° C., 5 ° C., and 50 ° C. (1)
• the viscosity at 20 ° C. is usually 4600 mPa ⁇ s or less. Above all, it is preferably 4400 mPa ⁇ s or less, more preferably 4300 mPa ⁇ s or less.
• the viscosity at 5 ° C. is usually 5000 mPa ⁇ s or less. Above all, it is preferably 4800 mPa ⁇ s or less, more preferably 4600 mPa ⁇ s or less.
• the viscosity at 50 ° C. is usually 3400 mPa ⁇ s or less. Above all, it is preferably 3200 mPa ⁇ s or less, more preferably 3000 mPa ⁇ s or less.
• the throat may become worse.
• the lower limit of the viscosity of the liquid composition of the present invention is not limited, but if the viscosity is too low, the texture of insoluble components in the liquid may deteriorate the texture. Therefore, it is preferable that the liquid composition of the present invention further satisfies at least one of the following viscosity conditions at 20 ° C., 5 ° C., and 50 ° C.
• the viscosity at 20 ° C. is usually preferably 5 mPa ⁇ s or more, more preferably 12 mPa ⁇ s or more, and even more preferably 20 mPa ⁇ s or more.
• the viscosity at 50 ° C. is usually preferably 5 mPa ⁇ s or more, more preferably 12 mPa ⁇ s or more, and even more preferably 20 mPa ⁇ s or more.
• the liquid composition of the present invention may satisfy at least one of the above-mentioned viscosity conditions at 20 ° C., 5 ° C., and 50 ° C., but is close to the temperature at which the liquid composition of the present invention is used. It is preferable to satisfy the viscosity condition of. For example, when the liquid composition of the present invention is used for foods and drinks eaten at room temperature, it is preferable that the viscosity condition at least at 20 ° C. is satisfied, and for foods and drinks eaten at low temperatures. When used, it is preferable to satisfy the viscosity condition at least at 5 ° C., and when used for foods and drinks eaten at a high temperature, it is preferable to satisfy the viscosity condition at least at 50 ° C.
• any two or all three of the above-mentioned viscosity conditions at 20 ° C., 5 ° C., and 50 ° C.
• the viscosity of the liquid composition at each temperature can be adjusted by, for example, a method such as concentration treatment of bean milk, adjustment of the blending amount of beans as a raw material, enzyme treatment described later, or homogenization treatment.
• the viscosity of the liquid composition can be measured using a commercially available B-type viscometer (representing a single cylindrical rotational viscometer, also commonly known as a Brookfield type rotational viscometer), and is commercially available.
• B-type viscometer include "B-II” manufactured by Toki Sangyo Co., Ltd.
• an appropriate amount of the liquid composition adjusted to 5 ° C., 20 ° C., or 50 ° C. is filled in the measurement container of the above B-type viscometer, and the container is set in the B-type viscometer to match the measured viscosity.
• the measurement is performed at an appropriate rotation speed (for example, rotor No. 3, rotation speed 30 rpm) using the rotor.
• the liquid composition of the present invention preferably has a cumulative 50% particle size (D50) within a predetermined range.
• the "cumulative 50% particle size" (D50) is the ratio of the cumulative value of the particle frequency% on the larger side when the particle size distribution of the composition is divided into two from a certain particle size.
• the ratio of the cumulative value of the particle frequency% on the smaller side to the ratio is defined as the particle diameter of 1: 1.
• the D50 of the liquid composition of the present invention is usually 20 ⁇ m or less, particularly preferably 15 ⁇ m or less, more preferably 10 ⁇ m or less, and particularly preferably 5 ⁇ m or less.
• the D50 of the liquid composition exceeds the upper limit value, the roughness increases and the texture and throat feel poor, which may be sensually unfavorable.
• the enzyme treatment and / or homogenization treatment described later is performed during the production of the liquid composition of the present invention.
• the D50 of the liquid composition is, for example, 2 ⁇ m or less.
• the lower limit of D50 of the liquid composition of the present invention is not limited, but may be, for example, 0.5 ⁇ m or more, or 1 ⁇ m or more.
• unfavorable tastes such as bitterness and offensive taste may increase.
• the liquid composition D50 can be adjusted by, for example, adjusting the conditions for grinding and solid-liquid separation in adjusting the milk of beans, and the homogenization treatment described later.
• the measurement of D50 of the liquid composition is performed using a laser diffraction / scattering type particle size distribution measuring device.
• a laser diffraction type particle size distribution measuring device for example, the Microtrac MT3300 EXII system manufactured by Microtrac Bell Co., Ltd. can be used.
• the measurement conditions can be set, for example, particle shape: non-spherical, particle permeability: permeation, solvent: WATER, and the average value after a plurality of measurements can be used as the measured value.
• the average molecular weight of the protein in the liquid composition of the present invention is within a predetermined range.
• the "average molecular weight" of a protein means the weight average molecular weight unless otherwise specified.
• the average molecular weight of the protein in the liquid composition of the present invention is usually 8000 or less, and more preferably 6000 or less.
• the enzyme treatment and / or homogenization treatment described later is performed during the production of the liquid composition of the present invention.
• the average molecular weight of the protein in the liquid composition is, for example, 4000 or less, or 3000 or less.
• the lower limit of the average molecular weight of the protein in the liquid composition of the present invention is not limited, but may be, for example, 500 or more, or 1000 or more.
• unfavorable taste such as bitterness and offensive taste may increase.
• the average molecular weight of the protein in the liquid composition can be adjusted by, for example, selecting the type of beans to be used or a method such as enzyme treatment described later.
• the average molecular weight of the protein in the liquid composition can be measured by a known method such as gel filtration high performance liquid chromatography.
• one or more other components may be added to the liquid composition of the present invention in any combination and ratio, depending on the intended use.
• other components include fruit juices, sugars, acidulants, sweeteners, flavors and the like.
• the high protein content can be maintained as a whole even if the blending amount of other components is increased.
• the lower limit of the pH of the liquid composition of the present invention is not particularly limited, but is usually preferably higher than 5.0, more preferably 5.5 or higher, and even more preferably 6.0 or higher. When the pH is low, the texture of the tongue becomes rough and the fluidity decreases, which may cause a problem of deterioration of sensory quality during eating and drinking.
• the upper limit of the pH of the liquid composition of the present invention is not particularly limited, but is preferably 7.5 or less, more preferably 7.0 or less. If the pH of the liquid composition exceeds the upper limit, the taste and texture may deteriorate.
• the pH of the liquid composition can be adjusted by a method such as using an acid such as fruit juice or various organic acids.
• the pH of the liquid composition can be measured by a known method, for example, by a method such as the pH measuring method of JIS Z8802.
• liquid composition containing vegetable protein The above-mentioned liquid composition of the present invention can be drunk as it is, but as long as the effects of the present invention are not impaired, auxiliary raw materials and additives that are acceptable under the Food Sanitation Law are appropriately mixed to prepare foods and drinks. Can be provided in the form of. Therefore, the aspect of the liquid composition of the present invention in a food or drink includes a case where the composition is the food or drink itself and a case where the composition is a raw material or an intermediate product for producing the food or drink.
• the food and drink is not limited to the liquid food and drink, and a gelling agent (gelatin, agar, pectin, gellan gum, sodium alginate, etc.) can be added to prepare a gel-like food and drink.
• the type of food and drink is not particularly limited, and beverages such as soymilk beverages, beverages containing fruits or vegetables, jelly beverages, carbonated beverages, sports drinks; confectionery such as jelly, bavarois, mousse, pudding; yogurt and cheese. Dairy products such as ice cream, gelato, smoothies and other frozen desserts and ice creams; whipped cream and other creams; various liquid foods such as nursing foods and baby foods; Examples include seasonings such as soy sauce. Further, since the liquid composition of the present invention does not aggregate or solidify due to acid, it can be suitably blended in acidic foods and drinks containing highly acidic fruit juices such as vinegar and citrus fruits.
• liquid composition of the present invention is provided in the form of food and drink
• seeds and nuts almonds, peanuts, walnuts, cashew nuts, hazelnuts, macadamia nuts, coconuts, sesame, pistachios, pumpkin seeds, sunflower seeds, pine
• fruit juices / fruits bananas, apples, pears, kiwis, mangoes, oranges, oranges, lemons, grapefruits, melons, grapes, peaches, strawberries, blueberries, etc.
• vegetables Juice / vegetables tomatoes, carrots, pumpkins, sweet potatoes, peppers, cabbage, broccoli, komatsuna, celery, spinach, kale, moroheiya, etc.
• milk coffee, tea leaves, cocoa powder, sweet sake, etc.
• the food or drink may contain additives usually used in food or drink, for example, sugars (sucrose, malt sugar, fructose, invert sugar, invert sugar, powdered starch syrup, dextrin, oligosaccharide, etc.).
• High sweetness sweeteners (aspartame, stevia, sucrose, acesulfame potassium, etc.), acidulants (organic acids such as citric acid, malic acid, tartaric acid, acetic acid, etc.), coloring agents (benibana pigment, cutinashi pigment, caramel color pigment, anthocyanin Add pigments, caramel colors, etc.), fragrances (banana flavor, apple flavor, orange flavor, peach flavor, etc.), thickeners (xanthan gum, etc.), antioxidants (vitamin C, tocopherol, chlorogenic acid, cysteine hydrochloride, etc.) You may.
• various functional components such as vitamins (vitamin B group, vitamin C, vitamin E, vitamin D, etc.) and minerals (calcium, potassium, magnesium, etc.) may be added to enhance the health function.
• the food and drink are not only general foods and drinks but also foods other than pharmaceuticals that can be ingested for the purpose of maintaining or improving health, such as health foods, functional foods, health functional foods, or special purpose foods. It is used in the meaning of including.
• Health foods include foods provided under the names of dietary supplements, dietary supplements, supplements and the like.
• Health functional foods are defined by the Food Sanitation Law or the Health Promotion Law, and are based on specified health foods and nutritionally functional foods that can display specific health effects, functions of nutritional components, reduction of disease risk, etc., and scientific evidence. Includes foods with functional claims that can display the contents notified to the Commissioner of the Consumer Affairs Agency.
• special-purpose foods include foods for the sick, foods for the elderly, foods for babies, foods for pregnant women, etc., which indicate that they are suitable for a specific target person or a patient having a specific disease.
• the blending amount of the liquid composition of the present invention in the food or drink of the present invention is not limited, and the general intake amount of the target food or drink, the form of the food or drink, the efficacy / effect, the taste, the palatability, the cost, etc. It may be set appropriately in consideration of.
• the amount of protein intake per adult per day may be, for example, 50 to 60 g.
• the liquid composition of the present invention can be produced by appropriately mixing bean milk with other components and appropriately processing the milk, and adjusting the composition and physical properties so as to satisfy each of the above requirements. Specifically, each of the protein content, the lipid content, the protein-to-lipid content ratio, the dietary fiber content, the Brix value, the viscosity, D50, the average molecular weight of the protein, and the pH in the liquid composition. The adjustment methods are all as described above.
• liquid composition of the present invention it may be preferable to add a concentration treatment, an enzyme treatment, a homogenization treatment, and / or a heat sterilization treatment to the milk of beans.
• a concentration treatment an enzyme treatment, a homogenization treatment, and / or a heat sterilization treatment to the milk of beans.
• composition treatment When adjusting the protein content, fat content, protein-fat content ratio, dietary fiber content, etc. in the liquid composition, it depends on the composition of the milk of beans used as a raw material. It may be preferable to concentrate the milk of the legumes. When concentrating, the method of concentration is not particularly limited. Examples include vacuum concentration, heat concentration, freeze concentration, and membrane concentration, but vacuum concentration is preferable.
• Enzyme treatment / homogenization treatment As described above, when it is preferable to perform an enzyme treatment and / or a homogenization treatment at the time of producing the liquid composition of the present invention to adjust the average molecular weight of the protein in the D50 and / or the liquid composition of the liquid composition. There is also. By performing enzyme treatment and / or homogenization treatment to suppress the average molecular weight of the protein in the liquid composition D50 and / or the liquid composition to the above upper limit value or less, it is possible to improve the quality such as texture. .. Either one of the enzyme treatment and the homogenization treatment may be performed, or both may be performed. When both the enzyme treatment and the homogenization treatment are performed, it is preferable to perform the homogenization treatment after the enzyme treatment.
• Enzyme treatment is performed using either or both of proteolytic enzyme and polysaccharide degrading enzyme.
• the fluidity of the liquid composition of the present invention can be kept good even when the protein content is increased by adjusting or concentrating the blending amount of each component by the enzyme treatment using a proteolytic enzyme.
• the pectic substance, starch substance, and fiber are decomposed by the enzymatic treatment using the polysaccharide-degrading enzyme, and the viscosity of the liquid composition of the present invention can be lowered to maintain good fluidity.
• liquid composition of the present invention is used as a raw material for acidic beverages by enzymatic decomposition of protein, it is possible to prevent deterioration of texture such as aggregation, precipitation, and roughness due to the influence of the acid material added in the formulation. Can be done.
• proteolytic enzymes used for the enzyme treatment include proteolytic enzymes derived from microorganisms belonging to the genus Bacillus or Aspergillus, papain derived from papain, bromeline derived from pineapple, and actinidine derived from kiwi.
• animal-derived proteolytic enzymes such as the above-mentioned proteolytic enzymes, papain, trypsin, and chymotrypsin, and one or a combination of two or more of these can be used.
• commercially available products can be used as these proteolytic enzymes.
• proteolytic enzymes examples include the product name "Protease M” (Amano Enzyme), the product name “Protease N” (Amano Enzyme), the product name “Protease P” (Amano Enzyme), and the product name "Protease P”.
• Protease A (Amano Enzyme), product name” Pepsin “(Wako Junyaku), product name” Peptidase R “(Amano Enzyme), product name” Flavazyme “(Novozymes), product name” Neutrase “(Novozymes), but is not limited to these.
• polysaccharide-degrading enzyme used for the enzyme treatment examples include ⁇ -amylase, glucoamylase, cellulase, hemicellulase, pectinase, xylanase, galactosidase, polygalacturonase, ⁇ -glucosidase, dextranase and the like, and one of them. Alternatively, two or more types can be used in combination.
• foodstuffs such as fruits, vegetables and mushrooms containing the enzyme may be used.
• Such ingredients include, for example, papaya, pineapple, kiwi, fig, mango, apple, melon, banana, pear, strawberry, onion, sweet potato, potato, asparagus, maitake, ginger, daikon, pumpkin, tomato, eggplant, rice jiuqu.
• these foodstuffs are used as enzymes, for example, they may be used in the form of an extract or a juice.
• the enzyme treatment can be performed while maintaining the natural flavor and texture of the foodstuff.
• the addition amount of the enzyme, the reaction time and the treatment temperature can be appropriately set, but usually, the addition amount of the enzyme is preferably in the range of 0.01% by mass or more and 10% by mass or less with respect to the solid content of the treatment liquid. ..
• the reaction time is not limited, but is usually 0.5 hours or more, preferably 2 hours or more, and usually 6 hours or less, particularly preferably 5 hours or less.
• the reaction temperature is also not limited, but is usually 30 ° C. or higher, preferably 40 ° C. or higher, and usually 60 ° C. or lower, particularly preferably 50 ° C. or lower.
• the pH of the reaction solution is preferably close to the optimum pH of the enzyme to be used, and may be appropriately adjusted. After the enzyme reaction is completed, it is preferable to inactivate the enzyme by heating or the like.
• the homogenization treatment can be performed using, for example, a high-pressure homogenizer, an ultrasonic homogenizer, a high-speed homogenizer, a mass colloider, a medium stirring mill, or the like, but it is preferable to use a high-pressure homogenizer.
• a high-pressure homogenizer the pressure may be appropriately adjusted depending on the model, liquid amount, temperature, and liquidity (viscosity, fluidity, etc.), but for example, around 50 MPa is suitable.
• the liquid property of the liquid composition of the present invention can be kept good.
• liquid composition of the present invention is used as a raw material for an acidic beverage or the like, deterioration of texture such as aggregation, precipitation, and roughness due to the influence of the acid material added in the formulation can be prevented. Furthermore, when used in combination with the above enzyme treatment, it is possible to suppress an increase in taste such as bitterness and offensive taste due to the enzyme treatment.
• the liquid composition of the present invention can also be heat sterilized to the extent necessary for commercial distribution.
• the product temperature is preferably 80 to 120 ° C. for 5 seconds to 15 minutes.
• a heat load higher than the above is applied, the texture and throat are deteriorated, which may be sensually unfavorable.
• a method for improving the texture, throat, and flavor of a vegetable protein-containing liquid composition containing a protein and a lipid derived from beans, wherein the milk of beans is used in each of the liquid compositions of the present invention is also provided. Also provided is a method comprising the step of making the liquid composition of the present invention by processing to meet the requirements. The details thereof are as described above with respect to the liquid composition of the present invention and the method for producing the same.
• Viscosity To measure the viscosity of a test product, fill a measuring container with about 150 cc of a sample, adjust the temperature to a predetermined temperature (5 ° C, 20 ° C, 50 ° C), and then use a B-type viscometer (5 ° C, 20 ° C, 50 ° C). It was set in a Toki Sangyo Co., Ltd. model name: BMII) and measured for 20 seconds under the condition of a rotation speed of 30 rpm using a rotor (using rotor No. 3).
• test product Using raw materials 1 to 4 containing soybean-derived proteins and lipids shown in Table 1 below, each liquid composition of Examples 1 to 9 and Comparative Examples 1 to 5 shown in Table 2 below was prepared. And the drinkability was evaluated.
• the dietary fiber content of the raw materials 1 to 4 is a value measured by the Proski method.
• Raw materials 1 and 2 were used after being concentrated under reduced pressure at 50 ° C. so as to have the concentration ratio shown in Table 2.
• Table 2 concentration ratio shown in Table 2.
• Examples 1 to 9 and Examples 1 to 9 in which the protein content and the protein-lipid content ratio (mass ratio) are different.
• Each liquid composition of Comparative Examples 1 to 5 was prepared.
• the content ratio of protein to lipid was adjusted stepwise from 10: 8 to 10: 0.03, which was similar to that of general soymilk drinks.
• Example 3 was subjected to enzyme treatment and homogenization treatment after mixing the raw materials, as in Test Example 3 described later.
• the enzyme treatment was carried out by adding 0.1 w / v% of Protease M (manufactured by Amano Enzyme Co., Ltd.) to the liquid composition and reacting at 40 ° C. for 1 hour.
• the homogenization treatment was carried out by passing the homogenization treatment twice at a pressure of 50 MPa using a high-pressure homogenizer (“Panda PLUS 2000 type” manufactured by IROSOAVI) after the enzyme treatment.
• Panda PLUS 2000 type manufactured by IROSOAVI
• test product prepared in (1) was sterilized by heating at 85 ° C. for 10 minutes, and then the viscosity and cumulative 50% particle size (D50) were measured according to the description of the reference example.
• D50 viscosity and cumulative 50% particle size
• Tongue feel The feel felt by the tongue when it was put in the mouth was evaluated as preferable to be smooth without roughness.
• “Throat” Regarding the feel when passing through the throat, it was evaluated that it was preferable to swallow it smoothly without getting caught in the throat.
• “Flavor” It was evaluated that the degree of offensive taste and odor peculiar to the plant material, such as green odor and bean odor, which is unpleasant at the time of eating, is low enough not to be unpleasant even if it is contained in the mouth.
• the test products of Examples 1 to 9 satisfying the provisions of the present invention showed excellent drinkability in the sensory evaluation.
• the test product (composition mainly composed of powdered soybean protein) of No. 2 did not have a good taste and taste.
• the test product of Comparative Example 3 having viscosities of 5 ° C., 20 ° C., and 50 ° C. exceeding 20000 mPa ⁇ s did not have a good throat.
• test product of Comparative Example 4 in which the content ratio of protein and lipid was 10: 0.2 and the dietary fiber was 3.2% by mass Comparative Example 5 in which the dietary fiber was 3.1% by mass.
• the test product of No. 1 had a rough texture of fiber, and the texture and throat were not good.
• test product Using milk of beans other than soybean (soy milk), a liquid composition having a protein content of 8.0% by mass or more was prepared, and the drinkability was evaluated.
• Azuki beans, peas (green peas), and chickpeas were used as beans other than soybeans, and their milks were prepared as follows.
• Azuki beans, peas, and chickpeas were each immersed in a sufficient amount of water at 20 ° C. for 12 hours, then the immersion water was removed, and a sufficient amount of water was added again for washing. After removing the washing water, 6.5 times the dry weight of the raw beans before immersion was added with cold water, and the beans were ground with a high-pressure homogenizer under appropriate conditions so that the D50 was 20 ⁇ m or less. Then, the mixture was heated to 90 ° C. with stirring and filtered to a size of 40 mesh to obtain milk.
• each milk contains a large amount of starch and pectin and has a high viscosity
• 0.1 w / v% of amylase and pectinase are added to each milk and allowed to act at 40 ° C for 1 hour, and then 85 ° C again. Was heated for 10 minutes.
• the protein content of milk was calculated by multiplying the amount of nitrogen analyzed by the Kjeldahl method by a nitrogen-protein white matter conversion factor of 6.25.
• the lipid content of milk was calculated from the above protein content based on the ratio of protein to lipid of each material quoted from the Standard Tables of Food Composition in Japan 2015 (7th edition).
• the dietary fiber content of milk was measured by the Proski method.
• Table 4 shows the protein content, lipid content, and dietary fiber content per 100 g of each milk.
• D50 cumulative 50% particle size
• test product prepared in (1) is sterilized by heating at 85 ° C. for 10 minutes, and then the viscosity is measured according to the description of the reference example, and the "texture” and “throat” are the same as in test example 1. , And “flavor” were evaluated, and a comprehensive evaluation of drinkability was performed.
• test products of Examples 10 to 13 that satisfy the provisions of the present invention prepared using soymilk of beans other than soybean also showed excellent drinkability in the sensory evaluation. ..
• the enzyme treatment was carried out by adding Protease M (manufactured by Amano Enzyme Co., Ltd.) at 0.1 w / v% to the liquid composition.
• the reaction was carried out at 40 ° C. for 1 hour (* 1 in the table).
• the homogenization treatment was carried out by passing twice at a pressure of 50 MPa using a high-pressure homogenizer (“Panda PLUS 2000 type” manufactured by IROSOAVI). For the test plots in which both the enzyme treatment and the homogenization treatment were performed, the homogenization treatment was performed after the enzyme treatment.
• the enzyme treatment was performed with protease M (manufactured by Amano Enzyme Co., Ltd.) and pectinase G (manufactured by Amano Enzyme Co., Ltd.). , 0.1 w / v% to each of the liquid compositions and reacting at 40 ° C. for 1 hour (* 2 in the table), or 2 w / v% of kiwi fruit juice was added instead of the enzyme preparation. The enzyme reaction was carried out by reacting at 40 ° C. for 1 hour (* 3 in the table).
• the homogenization treatment was carried out by passing twice at a pressure of 50 MPa using a high-pressure homogenizer (“Panda PLUS 2000 type” manufactured by IROSOAVI). For the test plots in which both the enzyme treatment and the homogenization treatment were performed, the homogenization treatment was performed after the enzyme treatment.
• a high-pressure homogenizer (“Panda PLUS 2000 type” manufactured by IROSOAVI).
• test product prepared in (1) was sterilized by heating at 85 ° C. for 10 minutes, and then the viscosity, the average molecular weight of the protein, and the cumulative 50% particle size (D50) were measured according to the description of the reference example. In addition, sensory evaluation was performed on the same items as in Test Example 1, and comprehensive evaluation of drinkability was performed.
• the test products of Examples 14 to 20 satisfying the provisions of the present invention showed excellent drinkability in the sensory evaluation.
• the test product of Comparative Example 6 in which the content ratio of protein to lipid was 10: 6 and the viscosities at 5 ° C., 20 ° C. and 50 ° C. exceeded 5000 mPa ⁇ s did not have a good flavor.
• the test product of Comparative Example 7 in which the dietary fiber content was 3.1% by mass had a rough texture of the fiber, was not good in texture and throat, and was not good in terms of flavor.
• Example 17 The enzyme used in the preparation of the test product of Example 17 was replaced with cellulase, hemicellulase, and amylase, and each test was performed. The results were the same as those of Example 17.
• the present invention can efficiently ingest high-quality vegetable protein derived from beans, and can be used in the field of producing seasonings such as high-protein beverages with a mellow texture and good flavor, pot soup and dressings.

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• 2019
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