WO2021241686A1 - Boisson acide contenant des protéines - Google Patents

Boisson acide contenant des protéines Download PDF

Info

Publication number
WO2021241686A1
WO2021241686A1 PCT/JP2021/020198 JP2021020198W WO2021241686A1 WO 2021241686 A1 WO2021241686 A1 WO 2021241686A1 JP 2021020198 W JP2021020198 W JP 2021020198W WO 2021241686 A1 WO2021241686 A1 WO 2021241686A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
mass
beverage
less
gum
Prior art date
Application number
PCT/JP2021/020198
Other languages
English (en)
Japanese (ja)
Inventor
康陽 佐藤
恭輔 中村
景虎 山崎
Original Assignee
三栄源エフ・エフ・アイ株式会社
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 三栄源エフ・エフ・アイ株式会社 filed Critical 三栄源エフ・エフ・アイ株式会社
Priority to CN202180035975.6A priority Critical patent/CN115666264A/zh
Priority to JP2022526639A priority patent/JPWO2021241686A1/ja
Publication of WO2021241686A1 publication Critical patent/WO2021241686A1/fr

Links

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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
    • A23L2/38—Other 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 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
    • A23L2/42—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 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers

Definitions

  • the present invention relates to a beverage in which protein precipitation is suppressed and protein-specific flavor, acidity stimulus or bitterness stimulus is suppressed, and a method for producing the same.
  • milk drinks containing a certain amount of protein components are also manufactured.
  • a thickening stabilizer such as sodium carboxymethyl cellulose, water-soluble hemicellulose, and high methoxyl (HM) pectin (see Patent Documents 1 to 4). ..
  • liquid food compositions such as beverages containing high concentrations of protein due to the improvement of fitness awareness and health awareness of active seniors.
  • flavors such as fruits have been added to protein-containing acidic beverages.
  • the number of consumers seeking beverages is increasing.
  • acidic beverage there is a problem that the added protein tends to aggregate and precipitate, and a problem that when the content of the protein in the beverage increases, a unique flavor such as added milk protein or soy protein is generated. There was also.
  • the present invention relates to providing a beverage in which precipitation is suppressed and the off-flavor caused by the protein is suppressed even if a high concentration of protein is contained under acidic conditions.
  • the present inventors have made a beverage containing 3 to 10% by mass of protein containing soybean polysaccharide and / or high methoxyl pectin, and citrus fiber.
  • the present invention has been completed by finding that protein precipitation is suppressed under acidic conditions and that the off-flavor caused by the protein is suppressed.
  • the present invention includes the following aspects.
  • [1] 3-10% by weight (A) protein; 0.1-1.5% by weight (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof; and 0.01-0.5% by weight (C) citrus fiber;
  • it contains one or more of the polysaccharides selected from the group consisting of (D) sodium carboxymethyl cellulose, guar gum, locust bean gum, gum arabic, and gati gum, and the component (D) with respect to 1 part by mass of the component (C).
  • the beverage according to [1] which has a content of 0.05 to 20 parts by mass.
  • the liquid substance further contains one or more of the polysaccharides selected from the group consisting of (D) sodium carboxymethyl cellulose, guar gum, locust bean gum, gum arabic, and gati gum, with respect to 1 part by mass of the component (C).
  • the beverage of the present invention suppresses precipitation even if it contains a high concentration of protein under acidic conditions. Further, the beverage of the present invention suppresses the protein-specific flavor, acidity irritation or bitterness irritation caused by containing a high concentration of protein under acidic conditions.
  • the beverages of the invention are 3-10% by weight (A) protein; 0.1-1.5% by weight (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof; and 0.01-0.
  • the type of protein of the component (A) of the present invention is not particularly limited, and is, for example, milk-derived protein (milk, defatted milk powder, whole fat powder milk, milk protein concentrate (MPC), milky protein (whey), casein. , Lactoferrin, etc.), soybean protein (including soymilk, etc.), egg protein (egg white, albumin, etc.), gelatin, collagen, pea protein, green bean protein, barley protein, wheat protein (gluten, etc.), rice protein, vegetable-derived protein , Fruit-derived proteins, microbial-derived proteins (yeast-derived proteins, etc.), and their decomposition products.
  • the beverage of the present invention may contain one of these proteins alone or two or more of them.
  • the beverage of the present invention preferably contains one or more selected from the group consisting of milk-derived protein, soybean protein and pea protein, and is derived from milk. It is more preferable to contain one or more selected from the group consisting of protein and soybean protein, and it is further preferable to contain at least milk-derived protein.
  • milk-derived protein When milk-derived protein is used as the protein, a group consisting of milk protein concentrate (MPC), whey protein (whey protein concentrate, WPC), casein, defatted milk powder, and decomposition products thereof (for example, casein decomposition product, etc.). It is preferable to include one or more selected from the above. Above all, it is preferable that the beverage of the present invention contains one or more selected from the group consisting of milk protein concentrate, casein, skim milk powder and decomposition products thereof. In these proteins, the casein component is likely to precipitate at a high concentration, but the effect of the present invention is remarkably exhibited.
  • the milk protein concentrate is a separated protein contained in milk and contains both casein and whey protein.
  • Whey protein is a water-soluble protein that remains when casein, fat, fat-soluble components and the like are removed from milk.
  • the main component of whey protein is a protein such as ⁇ -lactoglobulin, ⁇ -lactoglobulin, and lactoferrin, which may contain lactose, water-soluble vitamins, and salts.
  • Casein is a protein having a phosphate group contained in milk, dairy products, etc., and is a protein that precipitates when milk or the like is adjusted to be acidic.
  • the beverage of the present invention contains 3 to 10% by mass of protein as the component (A).
  • the content of the component (A) of the beverage of the present invention is not particularly limited, but is, for example, 3.1% by mass or more, 3.2% by mass or more, or 3.3% by mass or more with respect to the total amount of the beverage. 3.4% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.1% by mass or more, 4.2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.6% by mass or more, 4.7% by mass or more, 4.8% by mass or more, or 4.9% by mass or more, and the flow of the beverage.
  • the beverage may be, for example, 10% by mass or less, 9.5% by mass or less, 9% by mass or less, 8.5% by mass or less, or 8% by mass or less with respect to the total amount of the beverage.
  • the protein content contained in the beverage can be quantified by a known method such as the Kjeldahl method.
  • soybean polysaccharide ((B) Soybean polysaccharide, high methoxyl pectin or a combination thereof)
  • the soybean polysaccharide that can be used in the beverage of the present invention is water-soluble, and may include soybean dietary fiber, water-soluble soybean hemicellulose, and the like. Although not bound by a specific theory, it is thought that it acts as a stabilizer in acidic beverages and suppresses protein aggregation, precipitation, phase separation, etc. without giving a highly viscous texture.
  • soybean polysaccharide is usually prepared by heat-extracting and purifying under weakly acidic conditions from insoluble dietary fiber (okara) produced in the process of producing soybean protein separated from soybean, and sterilizing it as necessary. can.
  • okara insoluble dietary fiber
  • Such soybean polysaccharides are commercially available, for example, from Saneigen FFI Co., Ltd. under the names of water-soluble soybean polysaccharides SM-700, SM-900, SM-1200, and SM-1600. ..
  • Pectin has galacturonic acid and rhamnose in the main chain, and has a structure in which a side chain centered on a neutral sugar is bound to rhamnose in the main chain.
  • a part of galacturonic acid constituting most of the main chain is esterified with a methyl group or an acetyl group.
  • the high methoxyl pectin (HM pectin) of the component (B) of the present invention has a methyl esterification degree (DE) of 50%, which is the molar content (%) of the methyl esterified galacturonic acid with respect to the total number of moles of the galacturonic acid.
  • DE methyl esterification degree
  • the above pectin. DE can be measured according to the method adopted in the examples of International Publication No. 2015/159990.
  • the DE of the high methoxyl pectin used in the present invention is preferably 60% or more, more preferably 65% or more, still more preferably 70% or more, from the viewpoint of significantly exerting the effect of the present invention.
  • Such high methoxyl pectin is commercially available, and examples thereof include SM-666 manufactured by Saneigen FFI Co., Ltd.
  • the separation and precipitation of acidic dairy beverages causes the casein protein to lose its chargeable repulsive force at a pH near the isoelectric point (4.6) of the casein protein. It is known that acid coagulation is likely to occur.
  • high methoxyl pectin which is used as a stabilizer in commercially available drink yogurt, binds to casein protein by its charge, has a chargeable repulsive force, stabilizes it, and acid-coagulates casein protein. It is considered that the separation and precipitation of low-viscosity liquid acidic dairy beverages are suppressed and stabilized.
  • the total content of the component (B) of the beverage of the present invention is, for example, 0.05% by mass or more, 0.1% by mass or more, 0.5% by mass or more, and, for example, with respect to the total amount of the beverage. It can be 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1.35% by mass or less.
  • the content of soybean polysaccharide in the beverage of the present invention is, for example, 0.1% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.6% by mass or more, based on the total amount of the beverage. 0.7% by mass or more, 0.8% by mass or more, or 0.9% by mass or more, and, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1. It can be 8% by mass or less, 1.5% by mass or less, 1.4% by mass or less, 1.3% by mass or less, 1.2% by mass or less, or 1% by mass or less.
  • the content of high methoxyl pectin in the beverage of the present invention is, for example, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, based on the total amount of the beverage. Or 0.3% by mass or more, and for example, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, 0.5. It can be less than or equal to mass%, less than or less than 0.4% by mass, or less than or equal to 0.35% by weight.
  • the citrus fiber used in the present invention is a dietary fiber derived from one or more selected from the group consisting of lemon, lime, yuzu, orange, grapefruit, and summer citrus.
  • Examples of preferable citrus fibers used in the present invention are dietary fibers extracted from lemon and lime, and examples thereof include Homogen TM 3339 (Saneigen FFI Co., Ltd.).
  • the citrus fiber is characterized by containing a large amount of insoluble dietary fiber such as cellulose and hemicellulose in the cell wall of the cells constituting the fruit, and partially retaining the fibrous tissue structure of the fruit.
  • Citrus fiber is prepared from, for example, a residue obtained by removing fruit juice from a fruit, or a purified product obtained by purifying the residue by filtration or the like.
  • the amount of water retained after immersing 1 part by mass of citrus fiber in water at 25 ° C. for 24 hours is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, still more preferably 15 parts by mass or more, and particularly preferably 20 parts by mass. That is all.
  • the water retention amount is obtained from the mass after immersing 1 g of citrus fiber in 60 mL of water and centrifuging to remove the water, minus the mass before immersing in water.
  • the dietary fiber content of citrus fiber is preferably 85% by mass or more.
  • Citrus fibers can be powder.
  • the citrus fiber powder can be obtained, for example, by passing through a sieve having a mesh opening of 100 ⁇ m or less, 10 ⁇ m or less, or 1 ⁇ m or less.
  • the content of the component (C) of the beverage of the present invention is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, for example, 0.01% by mass or more and 0.015% by mass with respect to the total amount of the beverage. % Or more, 0.02% by mass or more, or 0.05% by mass or more, and from the viewpoint of improving the fluidity of the beverage, for example, 0.5% by mass or less with respect to the total amount of the beverage. , 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, 0.15% by mass or less, or 0.1% by mass or less.
  • the content of the component (C) with respect to 1 part by mass of the component (A) in the beverage of the present invention is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, for example, 0.005 part by mass or more, 0. 01 parts by mass or more, 0.02 parts by mass or more, 0.05 parts by mass or more, or 0.1 parts by mass or more, and for example, 0.17 parts by mass or less, 0.16 parts by mass or less, 0.15 parts. It is 0 parts by mass or less, 0.14 parts by mass or less, or 0.13 parts by mass or less.
  • the component (C) has an effect of suppressing protein precipitation, an effect of suppressing protein-specific flavor, acidity stimulus and bitterness stimulus, and an effect of improving aftertaste.
  • the beverage of the present invention contains sodium carboxymethyl cellulose (CMC-Na), guar gum, locust bean gum, as the component (D) in addition to the components (A) to (C). It may contain one or more polysaccharides selected from the group consisting of arabic gum and gati gum.
  • CMC-Na sodium carboxymethyl cellulose
  • guar gum locust bean gum
  • gati gum a polysaccharides selected from the group consisting of arabic gum and gati gum.
  • the beverage of the present invention contains at least sodium carboxymethyl cellulose as the component (D), it is preferable in that it can suppress the flavor peculiar to protein and the acidity and bitterness irritation, and further enhance the effect of improving the aftertaste.
  • Gum arabic is a polysaccharide obtained from the sap of plants of the genus Acacia, which is a legume (for example, Acacia senegal, Acacia seyal, etc.). Although the molecular structure of gum arabic has not been completely clarified, it is known that galactose, arabinose, rhamnose, and glucuronic acid are constituent sugars.
  • the content of the component (D) of the beverage of the present invention is not particularly limited, but from the viewpoint of further enhancing the effect of the present invention, it is preferably 0.0001% by mass or more, more preferably 0. 0002% by mass or more, more preferably 0.0005% by mass or more, still more preferably 0.001% by mass or more, particularly preferably 0.005% by mass or more, and the total amount of the beverage from the viewpoint of improving fluidity.
  • it may be 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.15% by mass or less.
  • the content of the component (D) with respect to 1 part by mass of the component (C) in the beverage of the present invention is preferably 0.05 to 20 parts by mass, more preferably 0.1 to 10 parts by mass, and even more preferably 0. It is 1 to 5 parts by mass, more preferably 0.1 to 2 parts by mass, and particularly preferably 0.1 to 1 part by mass. Further, the content of the component (D) with respect to 1 part by mass of the component (C) in the beverage of the present invention may be 0.5 to 2 parts by mass.
  • the content of the component (D) with respect to 1 part by mass of the component (C) in the beverage of the present invention is not particularly limited, but is, for example, 0.01 part by mass or more, 0.02 part by mass or more, 0.05 part by mass or more. It may be 0.1 part by mass or more, 0.5 part by mass or more, and may be, for example, 20 parts by mass or less, 10 parts by mass or less, 5 parts by mass or less, 2 parts by mass or less, or 1 part by mass or less.
  • the beverage of the present invention may further contain other water-soluble polysaccharides as long as the effects of the invention are not impaired.
  • water-soluble polysaccharides are not particularly limited, but are, for example, welan gum, xanthan gum, starch gum, deacylated gellan gum, native gellan gum, caraginan (eg, kappa type, iota type, lambda type, etc.), tamarind seed gum, and the like.
  • the total content of the other water-soluble polysaccharides in the beverage of the present invention is not particularly limited, but is preferably 0.001 to 4% by mass, more preferably 0.01 to 3% by mass, based on the total amount of the beverage. Is.
  • the lipid content of the beverage of the present invention is not particularly limited, but is, for example, 0.2% by mass or less, 0.1% by mass or less, or substantially not contained (0.1% by mass) with respect to the total amount of the beverage. %).
  • the lipid content of the beverage of the present invention is not particularly limited, but may be 0.02% by mass or more, or 0.04% by mass or more.
  • the pH of the beverage of the present invention at 10 ° C. is, for example, 3-5. More specifically, for example, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, for example, 4.4 or less, 4.3 or more. Below, it may be 4.2 or less, 4.1 or less, or 4.07 or less. At such an acidic pH, an unpleasant sour stimulus (sour kado) is likely to occur. However, in the present invention, the acidity stimulus is suppressed by the configuration containing the component (C). Further, by further containing sodium carboxymethyl cellulose as the component (D), the effect may be more remarkable.
  • the beverage of the present invention has a viscosity at a product temperature of 5 ° C., for example, 100 mPa ⁇ s or less, 80 mPa ⁇ s or less, 60 mPa ⁇ s or less, 50 mPa ⁇ s or less, for example, 5 mPa ⁇ s.
  • -It can be s or more, or 10 mPa ⁇ s or more.
  • the viscosity is the viscosity measured at a rotation speed of 60 rpm using a B-type rotational viscometer. Specifically, the viscosity is measured using a B-type rotational viscometer VISCOMETER TVB-10 (manufactured by Toki Sangyo Co., Ltd.) and an attached TM1 rotor as a rotor.
  • beverage of the present invention examples include, for example, soft drinks, alcoholic beverages, nutritional drinks, liquid foods, and enteral nutritional supplements.
  • the beverage of the present invention is preferably a refreshing beverage, more preferably a dairy beverage (a beverage containing milk or a milk-derived component as a main raw material, such as a milk beverage, fermented milk, lactic acid bacterium beverage), and particularly preferably. It is a milk drink.
  • the soft drink refers to a drink having an alcohol content of less than 1%.
  • Specific examples of soft drinks include milky drinks, energy drinks, healthy drinks (medicinal drinks, health support drinks, functional soft drinks, sports drinks, vinegar drinks, etc.), and vegetable drinks (mainly rice, soy milk, and almonds).
  • Grain drinks used as raw materials non-alcoholic drinks, carbonated drinks, fruit juice drinks, vegetable drinks, mixed fruit juice drinks with vegetables, fruit meat drinks, coffee drinks, malt drinks, sports drinks, tea-based drinks (green tea, tea, oolong tea, etc.) , Jelly drinks, cocoa drinks, chocolate drinks, sweet sakes, sardines, soup drinks, powdered soup drinks and the like.
  • the milk drink refers to the milk drink specified in the ministry ordinance (Ministry of Health and Welfare Ordinance No. 52 of 1952) concerning the component standards of milk and dairy products. That is, a milk beverage is a beverage whose main raw material is raw milk, milk or special milk, or foods manufactured from these, and is the ministerial ordinance, Article 2, paragraphs 2 to 11 and 13. Other than those listed in the preceding paragraph. For example, milk protein drinks, coffee milk and the like can be mentioned.
  • the form of the container is not particularly limited, but for example, a paper pack, a brick pack, a PET bottle, a can, a bottle, a pouch, a plastic cup container, or the like can be used.
  • the beverage of the present invention suppresses precipitation even when it contains a high concentration of protein under acidic conditions. Further, the beverage of the present invention suppresses the protein-specific flavor, acidity irritation and bitterness irritation caused by containing a high concentration of protein under acidic conditions.
  • the protein-specific flavor-suppressing effect and the acid-taste stimulus and bitter-taste stimulus-suppressing effects of the beverage of the present invention are higher than when fermented cellulose or microcrystalline cellulose is used instead of the component (C). Further, the beverage of the present invention has improved harsh taste, glass odor, animal odor, and aftertaste.
  • (A) protein, (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof, and (C) citrus fiber are mixed in water to prepare a liquid substance.
  • the production method of the present invention comprises (A) protein, (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof, (C) citrus fiber, and (D) sodium carboxymethyl cellulose, guar gum, locust.
  • the production method of the present invention comprises (A) protein, (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof, (C) citrus fiber, and (D) sodium carboxymethyl cellulose, guar gum, and the like.
  • the step of adjusting the pH of the liquid material; after that. Step of homogenizing the liquid material; Is a method, including.
  • the production method of the present invention comprises (A) protein, (B) soybean polysaccharide, high methoxyl pectin, or a combination thereof, (C) citrus fiber, and (D) sodium carboxymethyl cellulose.
  • the step of homogenizing the liquid; then The step of adjusting the pH of the liquid material; after that.
  • a step of further homogenizing the liquid material; Is a method, including.
  • Step of preparing a liquid substance containing the components (A) to (D) The order of addition of the components (A) to (D) is not particularly limited, and the content of the components (A) to (D) is preferably the amount described in the above section [Beverage].
  • a step of stirring only the protein in water to prepare a first liquid substance As one embodiment of the step of preparing a liquid substance containing the components (A) to (D), (i) a step of stirring only the protein in water to prepare a first liquid substance; (Ii) Steps of mixing polysaccharides (components (B) to (D)) other than protein in water to prepare a second liquid substance; and then separately performing the first and second liquid substances. May be mixed.
  • the temperature at which only the protein is heated and dissolved is not particularly limited as long as the protein to be used can be dissolved, but is, for example, 50 ° C. or higher, 55 ° C. or higher, 60 ° C. or higher, or 65 ° C. From the viewpoint of suppressing protein denaturation, the temperature can be, for example, 80 ° C or lower, 75 ° C or lower, or 70 ° C or lower. On the other hand, the temperature at which polysaccharides other than proteins are heated and dissolved is, for example, 70 ° C. or higher, 75 ° C. or higher, 80 ° C. or higher, and for example, 100 ° C. or lower, 95 ° C. or lower.
  • proteins and polysaccharides may be heated and stirred in water to prepare one solution.
  • the temperature of heating and stirring at that time is, for example, 50 ° C. or higher, 55 ° C. or higher, 60 ° C. or higher, or 65 ° C. or higher, and from the viewpoint of suppressing protein denaturation, for example, 80 ° C. or lower, 75 ° C. or lower, or 70 ° C. It can be below ° C.
  • homogenization is, for example, a high-pressure homogenizer that utilizes the shear force that a liquid receives when a high-pressure fluid is flowed through a narrow gap, and bursting of bubbles that occur when an ultrasonic wave is applied to the liquid. Disperse the particles in the liquid using an ultrasonic homogenizer that uses the shock wave of the above, a high-speed homogenizer that uses the shearing / crushing action of the outer blade that uses the centrifugal force of the high-speed rotation of the internal and external rotary blades, and the ultrasonic action. This refers to the preparation of a uniform suspension, which is distinguished from stirring with a so-called mixer, homomixer, rotary blade, or the like.
  • a homogenizer such as a high-pressure homogenizer, an ultrasonic homogenizer, or a high-speed homogenizer can be used, but a high-pressure homogenizer is preferably used.
  • the shape of the homovalve of the high-pressure homogenizer is not particularly limited, and for example, a mountain type, a flat type, a taper type, a net cap type, or the like can be used.
  • the pressure is, for example, 1 MPa to 50 MPa, preferably 3 to 40 MPa, and more preferably 5 to 30 MPa.
  • the homogenization may be performed by changing the pressure in two or more steps, for example, homogenization at 10 MPa and then homogenization at 5 MPa.
  • the homogenization conditions temperature, pressure, etc.
  • the homogenization conditions can be set independently.
  • the production method of the present invention further includes a pH adjusting step.
  • the pH adjusting step in the production method of the present invention is a step of adjusting the pH of the liquid material that has undergone the liquid matter preparation step or the homogenization step at 10 ° C. between 3 and 4.5. be.
  • the pH of the liquid material that has undergone the pH adjustment step is, for example, 3 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, or 3.8.
  • the acid that can be used when adjusting the pH of the liquid material is not particularly limited, but is, for example, citric acid, acetic acid, lactic acid, tartrate acid, succinic acid, malic acid, adipic acid, various amino acids, alginic acid, inosic acid, and glucon.
  • examples thereof include acid, sorbic acid, fumaric acid, propionic acid, phosphoric acid, carbon dioxide and the like, preferably citric acid.
  • At least one homogenization step is included after the pH adjustment step.
  • a more preferred embodiment of the process of the invention comprises at least one homogenization step before and after the pH adjustment step, respectively.
  • the method for producing an acidic beverage of the present invention can include a sterilization step.
  • the sterilization step is not limited to one time, and may be carried out in a plurality of times, but it is preferable that the sterilization step is carried out at least once after the homogenization and pH adjustment steps.
  • Devices used for sterilization include, for example, indirect heating type sterilizers (plate type sterilizers, tubular sterilizers, etc.), retort sterilizers, and direct type sterilizers (steam injection type sterilizers, steam infusion type sterilizers, etc.). Machines, etc.), energization heating type sterilizers, autoclave sterilizers, tanks having stirring / heating temperature control functions, etc. can be used, but indirect heating type sterilizers, retort sterilizers, or autoclave sterilizers are particularly preferable.
  • the temperature and treatment time in heat sterilization are not particularly limited, and are low temperature holding sterilization method (LTLT), high temperature holding sterilization method (HTLT), high temperature short time sterilization method (HTST), ultra high temperature instant sterilization (UHT) method, and ultra high temperature.
  • Conditions such as the instant sterilization method can be used.
  • the temperature at the time of packing can be 93 ° C. to 97 ° C.
  • the temperature can be 120 ° C. to 130 ° C. for 2 to 3 seconds. ..
  • the production method of the present invention further includes a packaging step.
  • the bottling may be performed after the sterilization step, integrated with the sterilization step as in the case of hot pack, or before the sterilization step as in the case of retort sterilization.
  • the pH of each acidic beverage was measured at a product temperature of 10 ° C.
  • For the viscosity of each acidic beverage use a B-type rotational viscometer, VISCOMETER TVB-10 (manufactured by Toki Sangyo Co., Ltd.), and use the attached TM1 rotor as a rotor at a product temperature of 5 ° C. and a rotation speed of 60 rpm. Measured at.
  • the particle size of the particles in each acidic beverage was measured at room temperature using a laser diffraction type particle size distribution meter after appropriately diluting the acidic beverage with water.
  • the median diameter (D50 particle size) shown in the table represents a particle size in which the cumulative frequency of the volume-based frequency of the particles is 50%.
  • Examples 1-2 had improved effects of suppressing protein-specific flavor and suppressing acidity stimulation as compared with Example 1-1, it was found that these effects were enhanced by CMC-Na. bottom.
  • flavors peculiar to protein raw materials such as glass odor, animal odor, astringent taste, and harsh taste were strongly felt.
  • Example 3 Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 3
  • MPC Milk Protein Concentrate
  • Example 4-2 containing both citrus fiber and CMC-Na has a harsh, glassy, animal odor, and sour taste as compared to Example 4-1 containing citrus fiber alone.
  • the effects of suppression and improvement of aftertaste were remarkably high.
  • the composition of the present invention suppresses the flavor peculiar to protein.
  • the odor peculiar to soybean derived from the protein raw material was strongly felt.
  • Comparative Example 5-2 a bitterness peculiar to protein was also felt.
  • Example 7 From the results in Table 7, it was shown that even if the production method was changed, the amount of precipitation was reduced in the examples containing citrus fibers as compared with the comparative examples, and there was an effect of suppressing precipitation.
  • Example 6-1 using citrus fiber alone, the aftertaste was improved and the protein-specific flavor was also reduced.
  • Examples 6-2 to 6-5 in which citrus fiber and CMC-Na were used in combination, the effect of suppressing the amount of precipitation, the effect of suppressing the flavor peculiar to protein, and the effect of improving the aftertaste were further superior to those of Example 6-1. It was seen.
  • the acidic beverages of Examples 1 to 6 had good fluidity, and there was no problem in drinking.
  • Example 9 Evaluation of acidic beverages with different pH in the pH adjustment process
  • the pH in the pH adjusting step step of the preparation method (4) of the above [material and method]
  • an acidic beverage was prepared and evaluated.
  • an acidic beverage stored at 5 ° C. for 2 weeks was used.
  • Example 9-1 and Example 9-2 in which the pH at the time of adjustment was 3.5 and 4.0, protein precipitation was suppressed, and the protein-specific flavor and the effect of suppressing sour and bitter taste stimuli were observed. rice field.

Landscapes

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

Abstract

La présente invention concerne : une boisson contenant (A) une protéine, (B) un polysaccharide de soja, une pectine haute méthoxy, ou une combinaison de ceux-ci, et (C) une fibre d'agrume, la boisson ayant un pH à 10 °C de 3,2 à 4,4 ; et un procédé de fabrication de la boisson. Dans la boisson de la présente invention, la précipitation est supprimée même lorsque la protéine est contenue à une concentration élevée dans des conditions acides.
PCT/JP2021/020198 2020-05-27 2021-05-27 Boisson acide contenant des protéines WO2021241686A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202180035975.6A CN115666264A (zh) 2020-05-27 2021-05-27 含有蛋白质的酸性饮料
JP2022526639A JPWO2021241686A1 (fr) 2020-05-27 2021-05-27

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020092658 2020-05-27
JP2020-092658 2020-05-27

Publications (1)

Publication Number Publication Date
WO2021241686A1 true WO2021241686A1 (fr) 2021-12-02

Family

ID=78744923

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/020198 WO2021241686A1 (fr) 2020-05-27 2021-05-27 Boisson acide contenant des protéines

Country Status (3)

Country Link
JP (1) JPWO2021241686A1 (fr)
CN (1) CN115666264A (fr)
WO (1) WO2021241686A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115777781A (zh) * 2022-12-22 2023-03-14 新希望乳业股份有限公司 一种用于现制酸奶饮品的酸奶及其制备方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000069907A (ja) * 1998-09-03 2000-03-07 Asahi Chem Ind Co Ltd 酸性乳飲料およびその製造方法
JP2004305005A (ja) * 2003-04-01 2004-11-04 Asahi Kasei Chemicals Corp 乳成分含有飲料の安定化方法
JP2005245217A (ja) * 2004-03-01 2005-09-15 Sanei Gen Ffi Inc 酸性乳飲料及びその製造方法
US7094317B2 (en) * 2002-11-06 2006-08-22 Fiberstar, Inc. Process of manufacturing and using highly refined fiber mass
JP2008048604A (ja) * 2005-02-02 2008-03-06 Asahi Kasei Chemicals Corp 水分散性セルロースと多糖類を含有する安定剤
JP2009136159A (ja) * 2007-12-03 2009-06-25 Suntory Liquors Ltd 柑橘類由来の食物繊維含有乾燥粉砕物を含有するアルコール飲料
WO2015193122A1 (fr) * 2014-06-17 2015-12-23 Unilever Plc Boisson protéique prête à boire
WO2016068251A1 (fr) * 2014-10-30 2016-05-06 株式会社明治 Boisson à base de lait acide et son procédé de production
JP2019136036A (ja) * 2018-02-09 2019-08-22 三栄源エフ・エフ・アイ株式会社 液状食品

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000069907A (ja) * 1998-09-03 2000-03-07 Asahi Chem Ind Co Ltd 酸性乳飲料およびその製造方法
US7094317B2 (en) * 2002-11-06 2006-08-22 Fiberstar, Inc. Process of manufacturing and using highly refined fiber mass
JP2004305005A (ja) * 2003-04-01 2004-11-04 Asahi Kasei Chemicals Corp 乳成分含有飲料の安定化方法
JP2005245217A (ja) * 2004-03-01 2005-09-15 Sanei Gen Ffi Inc 酸性乳飲料及びその製造方法
JP2008048604A (ja) * 2005-02-02 2008-03-06 Asahi Kasei Chemicals Corp 水分散性セルロースと多糖類を含有する安定剤
JP2009136159A (ja) * 2007-12-03 2009-06-25 Suntory Liquors Ltd 柑橘類由来の食物繊維含有乾燥粉砕物を含有するアルコール飲料
WO2015193122A1 (fr) * 2014-06-17 2015-12-23 Unilever Plc Boisson protéique prête à boire
WO2016068251A1 (fr) * 2014-10-30 2016-05-06 株式会社明治 Boisson à base de lait acide et son procédé de production
JP2019136036A (ja) * 2018-02-09 2019-08-22 三栄源エフ・エフ・アイ株式会社 液状食品

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115777781A (zh) * 2022-12-22 2023-03-14 新希望乳业股份有限公司 一种用于现制酸奶饮品的酸奶及其制备方法

Also Published As

Publication number Publication date
JPWO2021241686A1 (fr) 2021-12-02
CN115666264A (zh) 2023-01-31

Similar Documents

Publication Publication Date Title
JP7045189B2 (ja) ウェランガム含有組成物
JP3607240B2 (ja) ドリンクゼリー
CN103517632B (zh) 奶精及其制备方法
JP2007531522A (ja) Ｍｃｃ／ヒドロコロイド安定剤及びそれを含有する可食性組成物
JPH057458A (ja) 酸性蛋白食品
US7285301B2 (en) Method for producing nutritionally balanced food compositions
US20170013855A1 (en) Food using soybean powder and method for manufacturing thereof
JPH11332476A (ja) 酸性蛋白食品及びその製造法
EP2560498B1 (fr) Boisson comprenant de la protéine de soja et des fibres d'agrume
EP3316694B1 (fr) Succédanés de crème à texture/sensation en bouche améliorée et leur procédé de fabrication
WO2006119064A2 (fr) Nouvelles boissons et puddings aseptiques contenant des proteines du petit-lait et leurs procedes de fabrication
JP2017086071A (ja) 乳化安定性の高いクリーミングパウダー
WO2021241686A1 (fr) Boisson acide contenant des protéines
JP2008029279A (ja) オカラ成分含有飲料
WO2013149869A1 (fr) Composition de blanchisseur à café comprenant une protéine et de l'amidon hydroxypropylé
JP2005323530A (ja) 酸性乳飲料
JP2007166913A (ja) 酸性蛋白含有飲料及びその製造方法
RU2603001C1 (ru) Молочный десерт из творожной сыворотки
KR20180030411A (ko) 제어된 단백질 응집물에 의한 개선된 질감을 갖는 무지방 즉석 음료
EP4106548A1 (fr) Boisson protéinée de phase stable et son procédé de fabrication
JP2006217831A (ja) 酸性蛋白飲料及びその製造方法
CN103518852A (zh) 紫苏绿豆饮料及其制备方法
CN113677214B (zh) 含有乳清蛋白质的中性液体蛋白质饮料的制造方法
JP6276017B2 (ja) 魚肉粒子の分散液とその製法及びそれを利用した食品
JP7432221B2 (ja) 酸性乳飲料の製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21813765

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2022526639

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21813765

Country of ref document: EP

Kind code of ref document: A1