WO2022173029A1 - Syneresis inhibitor for acidic protein food - Google Patents
Syneresis inhibitor for acidic protein food Download PDFInfo
- Publication number
- WO2022173029A1 WO2022173029A1 PCT/JP2022/005555 JP2022005555W WO2022173029A1 WO 2022173029 A1 WO2022173029 A1 WO 2022173029A1 JP 2022005555 W JP2022005555 W JP 2022005555W WO 2022173029 A1 WO2022173029 A1 WO 2022173029A1
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- WO
- WIPO (PCT)
- Prior art keywords
- acidic protein
- syneresis
- water
- foods
- added
- Prior art date
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- 239000000711 locust bean gum Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020262 oat milk Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
Definitions
- the present invention relates to a syneresis inhibitor for acidic protein foods.
- Non-sterilized yogurts with live bacteria continue to ferment even while they are being distributed after production, resulting in so-called over-fermentation, which causes syneresis (separation of whey) over time.
- Stabilizers such as agar, pectin derived from fruits such as apples or citrus, gellan gum, carrageenan, gelatin, alginate, and starch are used to prevent this.
- yogurt containing pectin, a calcium binder and a gelling agent and subjected to heat shock treatment (Patent Document 1)
- foods using low gel strength agar which are yogurts using agar
- Patent Document 2 At least one selected from the group consisting of polyglycerin fatty acid esters obtained by esterifying polyglycerin having an average degree of polymerization of 3 or more with fatty acids and polyglycerin condensed ricinoleic acid esters.
- Patent Document 3 a method using transglutaminase (Patent Document 4), and the like have been proposed.
- the purpose of the present invention is to suppress syneresis of acidic protein foods.
- the present invention provides (1) a syneresis inhibitor for acidic protein foods containing a water-soluble pea polysaccharide as an active ingredient, (2) The syneresis inhibitor for acidic protein foods according to (1), wherein the acidic protein foods are yogurt, jelly, liquid diet, or cheese; (3) The syneresis inhibitor for acidic protein foods according to (1), wherein the pH of the acidic protein foods is 6 or less; (4) The syneresis inhibitor for acidic protein foods according to (2), wherein the pH of the acidic protein foods is 6 or less; (5) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to (1) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- a method for suppressing syneresis of acidic protein foods wherein the syneresis inhibitor for acidic protein foods described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- a method for suppressing syneresis of acidic protein foods wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- (10) A method for producing an acidic protein food, wherein the syneresis inhibitor for acidic protein food described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein food.
- (11) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (3) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- a method for producing acidic protein foods wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- an acidic protein food that suppresses syneresis, does not have a rough surface, and has a light texture that melts in the mouth.
- the syneresis inhibitor for acidic protein foods of the present invention is characterized by containing a water-soluble pea polysaccharide.
- the term "suppressing syneresis” refers to reducing syneresis by 20% or more relative to a food that does not contain water-soluble pea polysaccharides.
- the water-soluble pea polysaccharides referred to in the present invention refer to water-soluble polysaccharides extracted from pea seeds. It is preferably extracted from pea seeds, more preferably from yellow pea seeds.
- the production method can be obtained, for example, in the production examples described in International Application No. PCT/JP2012/065907.
- FIPEA-D manufactured by Fuji Oil Co., Ltd. is exemplified as a trade name.
- extract From an industrial point of view, it is preferable to use a fiber fraction from which the protein fraction and starch fraction contained in the pea seeds have been removed as a raw material and to extract it with water.
- the water can also be hot water for extraction.
- the pH at the time of extraction is preferably pH 3 to pH 12, and particularly preferably pH 4 to 10, because hydrolysis of polysaccharides is promoted under acidic conditions of less than pH 3, and desorption decomposition of polysaccharides is promoted on the alkaline side of pH 12. .
- the extracted water-soluble pea polysaccharide can be dried as it is after separating the insoluble fiber with a centrifuge or the like. Purification, such as removal of low-molecular weight molecules, is desirable.
- the water-soluble pea polysaccharide that has been appropriately purified may be optionally sterilized and used as an aqueous solution, or dried by a method such as freeze drying, spray drying, or hot air drying of ethanol precipitate. can also be obtained.
- Starch can be removed by a method such as degradation with amylase.
- Amylase is a general term for enzymes that hydrolyze starch, and examples include ⁇ -amylase, ⁇ -amylase, glucoamylase, and pullulanase.
- Acidic protein foods in the present invention are acidic foods to which an acidulant is added, acidic foods obtained through a fermentation process with lactic acid bacteria, yogurt containing protein and exhibiting acidity, nursing care food, swallowing food, etc. rich liquid foods, acidic nutritional supplements, cheeses, acidic protein-containing jelly, acidic semi-solid foods such as flour pastes formed into pastes, and acidic whipped creams containing oils and fats.
- acidic protein foods refer to pH 6 or less, preferably pH 5 or less.
- the lower limit of the pH of the acidic protein food is not particularly limited, it is preferably pH 3 or higher.
- the protein source of the protein food in the present invention includes milk, skimmed milk powder, whole milk powder, whole-fat sweetened condensed milk, skimmed sweetened condensed milk, animal milk such as goat, sheep, buffalo, and horse, and soymilk and isolated as a vegetable protein source.
- examples include soy protein solution, pea (pea) milk, almond milk, coconut milk, rice milk, oat milk, cashew nut milk, peanut milk, walnut milk, linseed milk, hemp milk, and the like. Two or more of these protein sources can be used in combination from the viewpoint of nutritional components and flavor.
- the yoghurt in the present invention is prepared by fermentation using, as a starter, bacterial flora of the same species as ordinary fermented milk, such as lactic acid bacteria and yeast.
- Raw material milk used for fermented milk may be animal milk, which is the protein source, and vegetable milk such as soy milk or almond milk, either alone or in combination of two or more.
- Yogurt is made by different manufacturing methods. There are two methods of filling a container with a mixture of raw milk, lactic acid bacteria, yeast, etc. It can be roughly divided into the method of filling the fermented milk in a container after fermentation in a tank (pre-fermentation type). A post-fermentation type is preferable for suppressing syneresis more effectively.
- yogurt is roughly divided into solid yogurt (plain yogurt, hard yogurt), soft yogurt, and frozen yogurt depending on the shape.
- Solid yoghurt is produced by either a post-fermentation type in which fermented milk is fermented after filling, or a pre-fermentation type in which agar or the like is added to fermented milk.
- Soft yogurt is made by stirring fermented milk to make it smooth, and frozen yogurt is made by freezing liquid fermented milk like ice cream.
- these various yogurts are collectively referred to as yogurts.
- the cheeses of the present invention include cheese and cheese-like foods.
- Cheese-like foods are foods made by combining oils and fats, proteins, starches, etc., and refer to foods similar to natural cheese, processed cheese and processed products thereof. Examples include cheese-like foods prepared by blending animal raw materials, vegetable raw materials, or a combination thereof.
- the water-soluble pea polysaccharide powder may be added as it is to the raw material containing milk, vegetable protein, water, etc., or the water-soluble pea polysaccharide powder may be added to water. It may be added as an aqueous solution in which the pea polysaccharide is dissolved.
- raw milk is sterilized and heated, cooled to the fermentation temperature, inoculated with lactic acid bacteria, filled in a container, and fermented.
- the water-soluble pea polysaccharide can be added in any step, it is preferable to add it before heating for sterilization in terms of bacteria control and easiness of dissolution.
- fermented milk is stirred to make it smooth, and then filled into a container.
- the water-soluble pea polysaccharide can be added in any process, but if it is before fermentation, it is filled in the container before sterilization and heating, as in the post-fermentation type, and if it is after fermentation, it is filled in the container while stirring and crushing the fermented milk. It is preferable to add it just before.
- Water-soluble pea polysaccharide is soluble in cold water and does not need to be dissolved in hot water like agar.
- it since it has a lower viscosity than fruit-derived pectin and its physical properties change less with temperature, it has the advantage of being easy to use when manufacturing acidic protein foods.
- the acidic protein food must contain 0.05 to 4% by weight of the water-soluble pea polysaccharide, more preferably 0.1 to 4% by weight, and even more preferably 0.4 to 3% by weight. If the amount added is too large, the syneresis of water may increase and the flavor may deteriorate.
- polysaccharide Other water-soluble polysaccharides used as protein dispersion stabilizers and gelling agents can also be used in combination with the present acidic protein food as long as the effects of the present invention are not impaired.
- propylene glycol alginate, high methoxyl pectin, carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, gum arabic, gelatin, agar, carrageenan and the like can be used.
- Any known sweetener may be used for acidic protein foods, and specific examples include sugar, honey, maple syrup, molasses, starch syrup, fructose, maltose, oligosaccharide, isomerized sugar, and invert.
- One or two or more selected from sugar, sugar alcohol, sugar-bound starch syrup, trehalose, licorice extract, saccharin (sodium saccharin), aspartame, acesulfame potassium, sucralose, stevia extract, stevia powder, etc. can be used.
- vitamins such as calcium lactate and calcium gluconate, and minerals such as iron, magnesium, phosphorus and potassium may be added.
- fruit juices such as herbs, or pulp and leaves can be made into small pieces and added to the yoghurts of the present invention.
- eggs, fresh cream, green tea, nata de coco, nuts, cereals, chocolate, jelly, caramel, vanilla, cheese, bavarois, coffee, jam, sauces, etc. are added to the acidic protein food of the present invention to enhance palatability.
- a highly acidic protein food product can be obtained.
- syneresis refers to a state in which moisture is separated from the food on the top of the food and can be visually confirmed. , jelly, acidic liquid diet, and cheese), a method for measuring the syneresis rate was established for each acidic protein food.
- Syneresis rate (%) Weight of syneresis removed with a dropper (g)/Weight of acidic protein food (g) x 100 - Jelly and Acidic Liquid Food
- the prepared jelly and acidic liquid food were centrifuged at 2000 rpm for 20 minutes in a centrifuge (model himac CR21N, manufactured by HITACHI), and the syneresis rate was calculated according to the following formula.
- the separation suppression rate is calculated by the following formula.
- Syneresis suppression rate (%) ⁇ Water syneresis rate (%) of additive-free acidic protein food - Syneresis rate (%) of acidic protein food with water-soluble pea polysaccharide added ⁇ / Syneresis rate of additive-free acidic protein food ( %) x 100 (%)
- the syneresis suppression rate was reduced by 20% or more compared to the acidic protein food to which the water-soluble pea polysaccharide was not added, it was judged that the syneresis suppression was effective. It is preferably 30% or more, more preferably 40% or more, and still more preferably 50% or more.
- Example 1 Polysaccharide comparison A 5% water-soluble pea polysaccharide (FIPEA-D: de-esterified water-soluble pea polysaccharide, degree of esterification 0%), manufactured by Fuji Oil Co., Ltd.) solution was prepared and 70 It was completely dissolved in a hot water bath at °C. A water-soluble pea polysaccharide solution was added to milk (delicious milk: manufactured by Meiji Co., Ltd.) at a concentration of 0.5%, and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The resulting yogurt was used as the yogurt of Example 1. After fermentation, it was cooled to 4°C and used for the measurement of syneresis.
- FIPEA-D de-esterified water-soluble pea polysaccharide, degree of esterification 0%
- Comparative example 1 Milk was pasteurized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. Yogurt of Comparative Example 1 was obtained as follows.
- Comparative example 2 A 2% pectin (YM-115-HJ: CP Kelco) solution was prepared and completely dissolved in a hot water bath at 70°C. A pectin solution was added to milk to a concentration of 0.2% and sterilized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The yogurt of Comparative Example 2 was obtained.
- pea fibers 80 parts were dispersed in 920 parts of water, and after adjusting the pH to 5 using hydrochloric acid, the mixture was heated at 120° C. for 90 minutes to extract the water-soluble pea fiber. Insoluble fibers were removed by centrifugation (5,000 rpm, 30 minutes) and the supernatant was collected. After adjusting the pH to 7 by adding hydrochloric acid and heating to 60° C., amylase (BAN480L Novozyme) corresponding to 0.1% by weight of the solid content was added to degrade the starch for 1 hour.
- amylase BAN480L Novozyme
- Example 2 Comparison of polysaccharides Yogurt obtained by performing the same operation as in Example 1 except that water-soluble pea polysaccharide A that has not been deesterified is used instead of FIPEA-D. did.
- Table 1 shows the results of Examples 1 and 2 and Comparative Examples 1 and 2.
- Example 1 maintained a good syneresis rate even after storage, and had a syneresis suppression rate of 20% or more.
- Examples 3-7 Comparative Examples 3-6
- Amount of water-soluble pea polysaccharide added 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution, 12% skim milk powder (Yotsuba Milk Industry Co., Ltd.) company) solution was prepared and completely dissolved in a hot water bath at 70°C.
- the pre-fermentation solution was sterilized for 5 minutes.
- Example 8 Soy milk yoghurt A 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution was prepared and completely dissolved in a hot water bath at 70°C. A 0.5% water-soluble pea polysaccharide solution was added to soymilk (unadjusted soymilk: manufactured by Marsanai Co., Ltd.) and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution.
- FIPEA-D manufactured by Fuji Oil Co., Ltd.
- a 3% starter (soy milk yogurt plain: manufactured by Pokka Sapporo Co., Ltd.) is added to the pre-fermentation solution, and 100g is dispensed into turtle shell containers and fermented for 6 hours in a 40°C incubator to pH 4.0.
- the soymilk yoghurt of Example 8 was used as the 6th.
- Comparative Example 7 was a soymilk yogurt obtained in the same manner as in Example 8 except that the water-soluble pea polysaccharide was not added.
- the soymilk yoghurt also had a syneresis suppression rate of 20% or more, and the sensory evaluation was also good.
- Example 9 Chia pack jelly Hot water 39.6%, granulated sugar 11%, water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) 1%, gelling agent (gelating agent SV-7334L: FGA Laboratories Co., Ltd.) was completely dissolved to obtain a sugar solution.
- gelling agent gelating agent SV-7334L: FGA Laboratories Co., Ltd.
- 0.05% antifoaming agent Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.
- Powdered soybean protein Prolina BU: manufactured by Fuji Oil Co., Ltd.
- Comparative Example 8 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 9.
- the syneresis suppression rate of Example 9 was 20% or more, and the sensory evaluation was also good.
- Example 10 Acidic liquid diet After dispersing 0.05% antifoaming agent (Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.) in 65.6% warm water at 50 ° C., milk protein (PROVON190: Nissei Kyoetsu Co., Ltd.) 7%, 1% water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) and dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.) were completely dissolved.
- antifoaming agent Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.
- milk protein PROVON190: Nissei Kyoetsu Co., Ltd.
- FIPEA-D 1% water-soluble pea polysaccharide
- TK-16 dextrin
- vitamin premix 0.1% of purified salt, 0.8% of sodium citrate, 0.8% of calcium lactate, 0.45% of magnesium sulfate, 0.3% of potassium chloride and 0.08% of vitamin premix (Vitamin Premix S: manufactured by DSM Japan) were added. After adding and dissolving 0.5% agar (Ultra Agar Ina: manufactured by Ina Food Industry Co., Ltd.) and 2% granulated sugar, the pH was adjusted to 3.9 using citric acid. 5% of soybean white extract oil was added, the temperature was raised to 80°C, and the mixture was homogenized with a homogenizer at 200 bar. After boil sterilization, the mixture was filled in a container, stored in a refrigerator for one month, and the syneresis state was confirmed.
- agar Ultra Agar Ina: manufactured by Ina Food Industry Co., Ltd.
- Comparative Example 9 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 10.
- a vegetable cheese was prepared according to the composition in Table 7. Soy milk cream (manufactured by Fuji Oil Co., Ltd.), low-fat soy milk (manufactured by Fuji Oil Co., Ltd.), soy protein (manufactured by Fuji Oil Co., Ltd.), water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) ) was dissolved in water at 40°C. After magnesium chloride was added and allowed to react for 5 minutes, vegetable oil, starch and salt were added and mixed at 50°C for 10 minutes. The pH was adjusted to 5.0 with lactic acid and homogenized with a homogenizer (10 MPa).
- a cheese-like food was prepared according to the formulation in Table 9. Soymilk cream, low-fat soymilk (both manufactured by Fuji Oil Co., Ltd.), milk protein, and water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) were dissolved in water at 40°C. After magnesium chloride was added and allowed to react for 5 minutes, vegetable oil, starch and salt were added and mixed at 50°C for 10 minutes. The pH was adjusted to 5.0 with lactic acid and homogenized with a homogenizer (10 MPa). After being sterilized at 92°C, it was cooled and homogenized again with a homogenizer (10 MPa). It was filled in a container and stored in a refrigerator, and after 3 days, syneresis, dissolution in the mouth, vagueness and flavor were evaluated. The evaluation results are shown in Table 10.
- the present invention provides a syneresis inhibitor for acidic protein foods, and the syneresis inhibitor of the present invention suppresses syneresis even under acidic conditions, does not cause surface roughness, maintains a good appearance, and is light and melts in the mouth. It becomes possible to provide an acidic protein food having texture.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Jellies, Jams, And Syrups (AREA)
Abstract
The purpose of the present invention is to inhibit syneresis of an acidic protein food. The present inventors found that, by using water-soluble pea polysaccharides, syneresis of an acidic protein food can be inhibited and an acidic protein food having a non-roughened surface and holding a light melt-in-mouth texture can be produced.
Description
本発明は、酸性蛋白食品の離水抑制剤に関する。
TECHNICAL FIELD The present invention relates to a syneresis inhibitor for acidic protein foods.
従来より酸性蛋白食品の製造に関しては、酸性下における蛋白質の不安定な性質から、品質向上のために多糖類をはじめとした安定剤が添加されてきた。酸性蛋白食品の中でも、特にヨーグルト、ゼリー、流動食、チーズはその離水が外観や喫食時の課題として問題となっていた。
Conventionally, regarding the production of acidic protein foods, stabilizers such as polysaccharides have been added to improve quality due to the unstable nature of proteins under acidic conditions. Among acidic protein foods, especially yogurt, jelly, liquid diet, and cheese, their syneresis has been a problem as a problem in appearance and eating.
殺菌を行なわない生菌タイプのヨーグルト類は、製造後に流通等に置かれている間にも発酵が進行し、いわゆる過発酵の状態となり、経時的に離水（乳清の分離）が生じる。これを防止する方法として、寒天， リンゴあるいは柑橘類などの果実由来のペクチン， ジェランガム， カラギナン， ゼラチン， アルギン酸塩， 澱粉等の安定剤が使用されている。例えば、ペクチン， カルシウム結合剤及びゲル化剤を含有し、ヒートショック処理が施されたヨーグルト（特許文献１）や、寒天を使用したヨーグルト類である、低ゲル強度寒天を用いた食品（特許文献２）、平均重合度が３以上のポリグリセリンと脂肪酸とをエステル化させたポリグリセリン脂肪酸エステル及びポリグリセリン縮合リシノレイン酸エステルからなる群より選択される少なくとも１種類以上を含有することを特徴平均重合度が３以上のポリグリセリンと脂肪酸とをエステル化させたポリグリセリン脂肪酸エステル及びポリグリセリン縮合リシノレイン酸エステルからなる群より選択される少なくとも１種類以上を含有することを特徴平均重合度が３以上のポリグリセリンと脂肪酸とをエステル化させたポリグリセリン脂肪酸エステル及びポリグリセリン縮合リシノレイン酸エステルからなる群より選択される少なくとも１種類以上を含有するポリグリセリン脂肪酸エステル及びポリグリセリン縮合リシノレイン酸エステルを用いるヨーグルト（特許文献３）、トランスグルタミナーゼを用いる方法（特許文献４）等が提案されている。
Non-sterilized yogurts with live bacteria continue to ferment even while they are being distributed after production, resulting in so-called over-fermentation, which causes syneresis (separation of whey) over time. Stabilizers such as agar, pectin derived from fruits such as apples or citrus, gellan gum, carrageenan, gelatin, alginate, and starch are used to prevent this. For example, yogurt containing pectin, a calcium binder and a gelling agent and subjected to heat shock treatment (Patent Document 1), and foods using low gel strength agar, which are yogurts using agar (Patent Document 2) At least one selected from the group consisting of polyglycerin fatty acid esters obtained by esterifying polyglycerin having an average degree of polymerization of 3 or more with fatty acids and polyglycerin condensed ricinoleic acid esters. containing at least one kind selected from the group consisting of polyglycerin fatty acid esters obtained by esterifying polyglycerin having a degree of polymerization of 3 or more with fatty acids and polyglycerin condensed ricinoleic acid esters having an average degree of polymerization of 3 or more Yogurt using polyglycerin fatty acid ester and polyglycerin condensed ricinoleate containing at least one selected from the group consisting of polyglycerin fatty acid ester and polyglycerin condensed ricinoleate ester obtained by esterifying polyglycerin and fatty acid ( Patent Document 3), a method using transglutaminase (Patent Document 4), and the like have been proposed.
しかしながら、いずれの安定剤も離水を完全に防止することが難しい上、滑らかな食感を損ねてしまう。例えば寒天を配合すると、寒天特有のゲルの食感となりクリーミーさが無くなり、一方果実由来のペクチンを配合すると、ペクチン特有の粘度が出る為に喉越しが悪く、尚且つ乳風味の出方が悪くなるという問題がある。
However, it is difficult for any stabilizer to completely prevent syneresis, and it also impairs the smooth texture. For example, when agar is blended, it has a gel texture peculiar to agar and lacks creaminess. On the other hand, when blended with fruit-derived pectin, the viscosity peculiar to pectin appears, making it difficult to pass through the throat, and the milk flavor does not come out well. There is a problem of becoming
本発明の目的は、酸性蛋白食品の離水を抑制することである。
The purpose of the present invention is to suppress syneresis of acidic protein foods.
本発明者等は、上記の課題を解決すべく鋭意研究した結果、エンドウ類より抽出した多糖類を酸性蛋白食品に添加した場合、水溶性エンドウ多糖類自体はゲル化能を持たず低粘性であるにも関わらず酸性蛋白食品の離水抑制に効果があり、且つ表面の荒れがなく、口溶けが軽い食感を保持した酸性蛋白食品を製造できることを見出した。本発明はかかる知見に基づいて完成されたものである。
As a result of intensive research to solve the above problems, the present inventors found that when polysaccharides extracted from peas are added to acidic protein foods, the water-soluble pea polysaccharides themselves do not have gelling ability and have low viscosity. In spite of this, it has been found that an acidic protein food can be produced that is effective in suppressing syneresis of acidic protein food, has no rough surface, and maintains a light texture that melts in the mouth. The present invention has been completed based on such findings.
即ち、本発明は
（１）水溶性エンドウ多糖類を有効成分として含有する酸性蛋白食品用の離水抑制剤、
（２）酸性蛋白食品がヨーグルト、ゼリー、流動食、またはチーズ類である、（１）記載の酸性蛋白食品用の離水抑制剤、
（３）酸性蛋白食品のｐHが６以下である、（１）記載の酸性蛋白食品用の離水抑制剤、
（４）酸性蛋白食品のｐHが６以下である、（２）記載の酸性蛋白食品用の離水抑制剤、
（５）（１）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（６）（２）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（７）（３）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（８）（４）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（９）（１）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１０）（２）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１１）（３）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１２）（４）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１３）（１）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
（１４）（２）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
（１５）（３）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
に関するものである。 That is, the present invention provides (1) a syneresis inhibitor for acidic protein foods containing a water-soluble pea polysaccharide as an active ingredient,
(2) The syneresis inhibitor for acidic protein foods according to (1), wherein the acidic protein foods are yogurt, jelly, liquid diet, or cheese;
(3) The syneresis inhibitor for acidic protein foods according to (1), wherein the pH of the acidic protein foods is 6 or less;
(4) The syneresis inhibitor for acidic protein foods according to (2), wherein the pH of the acidic protein foods is 6 or less;
(5) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to (1) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(6) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(7) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (3) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(8) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(9) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (1) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(10) A method for producing an acidic protein food, wherein the syneresis inhibitor for acidic protein food described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein food.
(11) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (3) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(12) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(13) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (1),
(14) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (2),
(15) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (3),
It is about.
（１）水溶性エンドウ多糖類を有効成分として含有する酸性蛋白食品用の離水抑制剤、
（２）酸性蛋白食品がヨーグルト、ゼリー、流動食、またはチーズ類である、（１）記載の酸性蛋白食品用の離水抑制剤、
（３）酸性蛋白食品のｐHが６以下である、（１）記載の酸性蛋白食品用の離水抑制剤、
（４）酸性蛋白食品のｐHが６以下である、（２）記載の酸性蛋白食品用の離水抑制剤、
（５）（１）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（６）（２）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（７）（３）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（８）（４）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法、
（９）（１）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１０）（２）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１１）（３）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１２）（４）記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法、
（１３）（１）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
（１４）（２）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
（１５）（３）記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品、
に関するものである。 That is, the present invention provides (1) a syneresis inhibitor for acidic protein foods containing a water-soluble pea polysaccharide as an active ingredient,
(2) The syneresis inhibitor for acidic protein foods according to (1), wherein the acidic protein foods are yogurt, jelly, liquid diet, or cheese;
(3) The syneresis inhibitor for acidic protein foods according to (1), wherein the pH of the acidic protein foods is 6 or less;
(4) The syneresis inhibitor for acidic protein foods according to (2), wherein the pH of the acidic protein foods is 6 or less;
(5) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to (1) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(6) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(7) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (3) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(8) A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(9) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (1) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(10) A method for producing an acidic protein food, wherein the syneresis inhibitor for acidic protein food described in (2) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein food.
(11) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (3) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(12) A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods described in (4) is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
(13) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (1),
(14) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (2),
(15) Acidic protein foods containing the syneresis inhibitor for acidic protein foods according to (3),
It is about.
本発明によれば、離水が抑制され、表面の荒れがなく、口溶けが軽い食感の酸性蛋白食品を製造することができる。
According to the present invention, it is possible to produce an acidic protein food that suppresses syneresis, does not have a rough surface, and has a light texture that melts in the mouth.
以下、本発明を具体的に説明する。
The present invention will be specifically described below.
（離水抑制剤）
本発明の酸性蛋白食品用の離水抑制剤は水溶性エンドウ多糖類を含有することを特徴とする。
本発明において、特に限定される訳ではないが、「離水抑制」とは、水溶性エンドウ多糖類を含有しない食品に対して20%以上離水が低減していることをいう。 (Water separation inhibitor)
The syneresis inhibitor for acidic protein foods of the present invention is characterized by containing a water-soluble pea polysaccharide.
In the present invention, although not particularly limited, the term "suppressing syneresis" refers to reducing syneresis by 20% or more relative to a food that does not contain water-soluble pea polysaccharides.
本発明の酸性蛋白食品用の離水抑制剤は水溶性エンドウ多糖類を含有することを特徴とする。
本発明において、特に限定される訳ではないが、「離水抑制」とは、水溶性エンドウ多糖類を含有しない食品に対して20%以上離水が低減していることをいう。 (Water separation inhibitor)
The syneresis inhibitor for acidic protein foods of the present invention is characterized by containing a water-soluble pea polysaccharide.
In the present invention, although not particularly limited, the term "suppressing syneresis" refers to reducing syneresis by 20% or more relative to a food that does not contain water-soluble pea polysaccharides.
（離水）
本特許における離水とは、固体若しくは半固形状食品の製造後、例えば輸送中や店頭陳列中や保存中に、食品から食品上部に水分が分離して目視にて確認できる状態を指し、ヨーグルトにおいてはホエーと呼ばれるものである。 (takeoff)
Separation in this patent refers to a state in which water is separated from the food and can be visually confirmed after the solid or semi-solid food is manufactured, for example, during transportation, store display, or storage. is called whey.
本特許における離水とは、固体若しくは半固形状食品の製造後、例えば輸送中や店頭陳列中や保存中に、食品から食品上部に水分が分離して目視にて確認できる状態を指し、ヨーグルトにおいてはホエーと呼ばれるものである。 (takeoff)
Separation in this patent refers to a state in which water is separated from the food and can be visually confirmed after the solid or semi-solid food is manufactured, for example, during transportation, store display, or storage. is called whey.
（水溶性エンドウ多糖類）
本発明でいう水溶性エンドウ多糖類とは、エンドウ豆種子から抽出される水溶性の多糖類を指す。好ましくはエンドウ豆種子の子実部から抽出されたものであり、更に好ましくは黄色エンドウの種子から抽出されたものである。その製造法は、例えば国際出願PCT/JP2012/065907号明細書に記載される製造例で得ることが出来る。商品名としてはFIPEA-D（不二製油株式会社製）が例示される。 (Water-soluble pea polysaccharide)
The water-soluble pea polysaccharides referred to in the present invention refer to water-soluble polysaccharides extracted from pea seeds. It is preferably extracted from pea seeds, more preferably from yellow pea seeds. The production method can be obtained, for example, in the production examples described in International Application No. PCT/JP2012/065907. FIPEA-D (manufactured by Fuji Oil Co., Ltd.) is exemplified as a trade name.
本発明でいう水溶性エンドウ多糖類とは、エンドウ豆種子から抽出される水溶性の多糖類を指す。好ましくはエンドウ豆種子の子実部から抽出されたものであり、更に好ましくは黄色エンドウの種子から抽出されたものである。その製造法は、例えば国際出願PCT/JP2012/065907号明細書に記載される製造例で得ることが出来る。商品名としてはFIPEA-D（不二製油株式会社製）が例示される。 (Water-soluble pea polysaccharide)
The water-soluble pea polysaccharides referred to in the present invention refer to water-soluble polysaccharides extracted from pea seeds. It is preferably extracted from pea seeds, more preferably from yellow pea seeds. The production method can be obtained, for example, in the production examples described in International Application No. PCT/JP2012/065907. FIPEA-D (manufactured by Fuji Oil Co., Ltd.) is exemplified as a trade name.
（抽出）
工業的には、エンドウ豆種子に含まれる蛋白質画分、並びに澱粉画分を除去した繊維画分を原料として、水抽出するのが好ましい。水は熱水にして、抽出することも出来る。抽出時のpHはpH3未満の酸性条件下では多糖類の加水分解が促進され、pH12よりアルカリ側では多糖類の脱離分解が促進されるため、pH3からpH12が好ましく、pH4からpH10が特に好ましい。原料に5～20倍量の水を加水したのち、酸或いはアルカリを添加してpH3からpH12の範囲に調整後、60℃以上150℃以下、好ましくは80℃以上130℃以下の温度で、水溶性エンドウ多糖類を抽出する。抽出温度が低くなるにつれ多糖類の抽出効率が低下傾向となる。また、抽出温度が高すぎると抽出の過程で多糖類が加水分解してしまい、所望の機能が低下する場合がある。抽出時間は概ね0.5～3時間であるが、原料の状態や温度等により、任意に調整することが出来る。 (extract)
From an industrial point of view, it is preferable to use a fiber fraction from which the protein fraction and starch fraction contained in the pea seeds have been removed as a raw material and to extract it with water. The water can also be hot water for extraction. The pH at the time of extraction is preferably pH 3 to pH 12, and particularly preferably pH 4 to 10, because hydrolysis of polysaccharides is promoted under acidic conditions of less than pH 3, and desorption decomposition of polysaccharides is promoted on the alkaline side of pH 12. . After adding 5 to 20 times the amount of water to the raw material, acid or alkali is added to adjust the pH to within the range of 3 to 12, and the water is dissolved at a temperature of 60°C to 150°C, preferably 80°C to 130°C. extract the pea polysaccharides. As the extraction temperature becomes lower, the extraction efficiency of polysaccharide tends to decrease. On the other hand, if the extraction temperature is too high, the polysaccharide may be hydrolyzed during the extraction process, and the desired function may be lowered. The extraction time is generally 0.5 to 3 hours, but it can be arbitrarily adjusted according to the condition of the raw material and temperature.
工業的には、エンドウ豆種子に含まれる蛋白質画分、並びに澱粉画分を除去した繊維画分を原料として、水抽出するのが好ましい。水は熱水にして、抽出することも出来る。抽出時のpHはpH3未満の酸性条件下では多糖類の加水分解が促進され、pH12よりアルカリ側では多糖類の脱離分解が促進されるため、pH3からpH12が好ましく、pH4からpH10が特に好ましい。原料に5～20倍量の水を加水したのち、酸或いはアルカリを添加してpH3からpH12の範囲に調整後、60℃以上150℃以下、好ましくは80℃以上130℃以下の温度で、水溶性エンドウ多糖類を抽出する。抽出温度が低くなるにつれ多糖類の抽出効率が低下傾向となる。また、抽出温度が高すぎると抽出の過程で多糖類が加水分解してしまい、所望の機能が低下する場合がある。抽出時間は概ね0.5～3時間であるが、原料の状態や温度等により、任意に調整することが出来る。 (extract)
From an industrial point of view, it is preferable to use a fiber fraction from which the protein fraction and starch fraction contained in the pea seeds have been removed as a raw material and to extract it with water. The water can also be hot water for extraction. The pH at the time of extraction is preferably pH 3 to pH 12, and particularly preferably pH 4 to 10, because hydrolysis of polysaccharides is promoted under acidic conditions of less than pH 3, and desorption decomposition of polysaccharides is promoted on the alkaline side of pH 12. . After adding 5 to 20 times the amount of water to the raw material, acid or alkali is added to adjust the pH to within the range of 3 to 12, and the water is dissolved at a temperature of 60°C to 150°C, preferably 80°C to 130°C. extract the pea polysaccharides. As the extraction temperature becomes lower, the extraction efficiency of polysaccharide tends to decrease. On the other hand, if the extraction temperature is too high, the polysaccharide may be hydrolyzed during the extraction process, and the desired function may be lowered. The extraction time is generally 0.5 to 3 hours, but it can be arbitrarily adjusted according to the condition of the raw material and temperature.
（精製）
抽出した水溶性エンドウ多糖類は、不溶性繊維分を遠心分離機等により分離した後、そのまま乾燥することも出来るが、より機能を発揮させるために蛋白質の除去、糖質・塩・色素成分等の低分子の除去等の精製を行なうことが望ましい。適宜精製処理を施した水溶性エンドウ多糖類は、必要により任意の殺菌処理を施し、水溶液として用いても良いし、さらに凍結乾燥、噴霧乾燥、エタノール沈殿物の熱風乾燥などの方法にて乾燥物を得ることも出来る。 (purification)
The extracted water-soluble pea polysaccharide can be dried as it is after separating the insoluble fiber with a centrifuge or the like. Purification, such as removal of low-molecular weight molecules, is desirable. The water-soluble pea polysaccharide that has been appropriately purified may be optionally sterilized and used as an aqueous solution, or dried by a method such as freeze drying, spray drying, or hot air drying of ethanol precipitate. can also be obtained.
抽出した水溶性エンドウ多糖類は、不溶性繊維分を遠心分離機等により分離した後、そのまま乾燥することも出来るが、より機能を発揮させるために蛋白質の除去、糖質・塩・色素成分等の低分子の除去等の精製を行なうことが望ましい。適宜精製処理を施した水溶性エンドウ多糖類は、必要により任意の殺菌処理を施し、水溶液として用いても良いし、さらに凍結乾燥、噴霧乾燥、エタノール沈殿物の熱風乾燥などの方法にて乾燥物を得ることも出来る。 (purification)
The extracted water-soluble pea polysaccharide can be dried as it is after separating the insoluble fiber with a centrifuge or the like. Purification, such as removal of low-molecular weight molecules, is desirable. The water-soluble pea polysaccharide that has been appropriately purified may be optionally sterilized and used as an aqueous solution, or dried by a method such as freeze drying, spray drying, or hot air drying of ethanol precipitate. can also be obtained.
（除澱粉）
本発明の水溶性エンドウ多糖類の原料であるエンドウ豆種子の繊維画分に澱粉が残存する場合、そのままの状態でも水溶性エンドウ多糖類を得ることは可能であるが、澱粉を除去することが好ましい。澱粉は、アミラーゼによる分解等の方法により除去することが出来る。アミラーゼは澱粉を加水分解する酵素の総称であり、β-アミラーゼ、α-アミラーゼ、グルコアミラーゼ、プルラナーゼが例示される。 (Removal of starch)
When starch remains in the fiber fraction of the pea seed, which is the raw material of the water-soluble pea polysaccharide of the present invention, it is possible to obtain the water-soluble pea polysaccharide as it is, but it is necessary to remove the starch. preferable. Starch can be removed by a method such as degradation with amylase. Amylase is a general term for enzymes that hydrolyze starch, and examples include β-amylase, α-amylase, glucoamylase, and pullulanase.
本発明の水溶性エンドウ多糖類の原料であるエンドウ豆種子の繊維画分に澱粉が残存する場合、そのままの状態でも水溶性エンドウ多糖類を得ることは可能であるが、澱粉を除去することが好ましい。澱粉は、アミラーゼによる分解等の方法により除去することが出来る。アミラーゼは澱粉を加水分解する酵素の総称であり、β-アミラーゼ、α-アミラーゼ、グルコアミラーゼ、プルラナーゼが例示される。 (Removal of starch)
When starch remains in the fiber fraction of the pea seed, which is the raw material of the water-soluble pea polysaccharide of the present invention, it is possible to obtain the water-soluble pea polysaccharide as it is, but it is necessary to remove the starch. preferable. Starch can be removed by a method such as degradation with amylase. Amylase is a general term for enzymes that hydrolyze starch, and examples include β-amylase, α-amylase, glucoamylase, and pullulanase.
（脱エステル）
本発明の水溶性エンドウ多糖類は、主鎖のガラクツロン酸のカルボキシル基が一部エステル化されている。本発明における溶性エンドウ多糖類の脱エステルの有無によらず、離水抑制効果が認められる。
なお、本発明においてエステル化度を測定する場合、エステル化度は、Doesburg滴定法にてガラクツロン酸量とメチルエステル化ガラクツロン酸を定量し、
メチルエステル化ガラクツロン酸÷全ガラクツロン酸×100（%）
にて算出する。 (de-esterification)
In the water-soluble pea polysaccharide of the present invention, the carboxyl groups of galacturonic acid in the main chain are partially esterified. Regardless of the presence or absence of deesterification of the soluble pea polysaccharide in the present invention, syneresis suppression effect is observed.
When measuring the degree of esterification in the present invention, the degree of esterification is determined by quantifying the amount of galacturonic acid and methyl-esterified galacturonic acid by the Doesburg titration method,
Methyl-esterified galacturonic acid ÷ total galacturonic acid × 100 (%)
Calculated by
本発明の水溶性エンドウ多糖類は、主鎖のガラクツロン酸のカルボキシル基が一部エステル化されている。本発明における溶性エンドウ多糖類の脱エステルの有無によらず、離水抑制効果が認められる。
なお、本発明においてエステル化度を測定する場合、エステル化度は、Doesburg滴定法にてガラクツロン酸量とメチルエステル化ガラクツロン酸を定量し、
メチルエステル化ガラクツロン酸÷全ガラクツロン酸×100（%）
にて算出する。 (de-esterification)
In the water-soluble pea polysaccharide of the present invention, the carboxyl groups of galacturonic acid in the main chain are partially esterified. Regardless of the presence or absence of deesterification of the soluble pea polysaccharide in the present invention, syneresis suppression effect is observed.
When measuring the degree of esterification in the present invention, the degree of esterification is determined by quantifying the amount of galacturonic acid and methyl-esterified galacturonic acid by the Doesburg titration method,
Methyl-esterified galacturonic acid ÷ total galacturonic acid × 100 (%)
Calculated by
（酸性蛋白食品）
本発明における酸性蛋白食品とは、酸味料を添加してなる酸性の食品、乳酸菌等による発酵工程を介してなる酸性の食品であり、蛋白質を含み且つ酸性を示すヨーグルト、介護食や嚥下食等の濃厚流動食、酸性栄養剤、チーズ類、酸性の蛋白含有ゼリー、ペースト状等に成型してなるフラワーペースト等の酸性半固体状食品、及び油脂を含む酸性ホイップクリーム等が広く含まれる。特に限定される訳ではないが、酸性蛋白食品とはｐH 6以下、好ましくはｐH5以下のものを指す。酸性蛋白食品のｐHの下限は特に限定されないが、好ましくはｐH3以上である。 (acidic protein food)
Acidic protein foods in the present invention are acidic foods to which an acidulant is added, acidic foods obtained through a fermentation process with lactic acid bacteria, yogurt containing protein and exhibiting acidity, nursing care food, swallowing food, etc. rich liquid foods, acidic nutritional supplements, cheeses, acidic protein-containing jelly, acidic semi-solid foods such as flour pastes formed into pastes, and acidic whipped creams containing oils and fats. Although not particularly limited, acidic protein foods refer to pH 6 or less, preferably pH 5 or less. Although the lower limit of the pH of the acidic protein food is not particularly limited, it is preferably pH 3 or higher.
本発明における酸性蛋白食品とは、酸味料を添加してなる酸性の食品、乳酸菌等による発酵工程を介してなる酸性の食品であり、蛋白質を含み且つ酸性を示すヨーグルト、介護食や嚥下食等の濃厚流動食、酸性栄養剤、チーズ類、酸性の蛋白含有ゼリー、ペースト状等に成型してなるフラワーペースト等の酸性半固体状食品、及び油脂を含む酸性ホイップクリーム等が広く含まれる。特に限定される訳ではないが、酸性蛋白食品とはｐH 6以下、好ましくはｐH5以下のものを指す。酸性蛋白食品のｐHの下限は特に限定されないが、好ましくはｐH3以上である。 (acidic protein food)
Acidic protein foods in the present invention are acidic foods to which an acidulant is added, acidic foods obtained through a fermentation process with lactic acid bacteria, yogurt containing protein and exhibiting acidity, nursing care food, swallowing food, etc. rich liquid foods, acidic nutritional supplements, cheeses, acidic protein-containing jelly, acidic semi-solid foods such as flour pastes formed into pastes, and acidic whipped creams containing oils and fats. Although not particularly limited, acidic protein foods refer to pH 6 or less, preferably pH 5 or less. Although the lower limit of the pH of the acidic protein food is not particularly limited, it is preferably pH 3 or higher.
（蛋白）
本発明における蛋白食品の蛋白源とは、牛乳， 脱脂粉乳， 全脂粉乳， 全脂加糖練乳， 脱脂加糖練乳、ヤギ， 羊， 水牛， 馬などの獣乳、また植物性タンパク質源として豆乳や分離大豆蛋白質溶液、ピー（エンドウ）ミルク、アーモンドミルクやココナッツミルク、ライスミルク、オーツミルク、カシューナッツミルク、ピーナッツミルク、くるみミルク、亜麻仁ミルク、ヘンプミルクなどが例示される。これら蛋白源を栄養成分や風味の点から２種類以上組み合わせて使用することも可能である。 (protein)
The protein source of the protein food in the present invention includes milk, skimmed milk powder, whole milk powder, whole-fat sweetened condensed milk, skimmed sweetened condensed milk, animal milk such as goat, sheep, buffalo, and horse, and soymilk and isolated as a vegetable protein source. Examples include soy protein solution, pea (pea) milk, almond milk, coconut milk, rice milk, oat milk, cashew nut milk, peanut milk, walnut milk, linseed milk, hemp milk, and the like. Two or more of these protein sources can be used in combination from the viewpoint of nutritional components and flavor.
本発明における蛋白食品の蛋白源とは、牛乳， 脱脂粉乳， 全脂粉乳， 全脂加糖練乳， 脱脂加糖練乳、ヤギ， 羊， 水牛， 馬などの獣乳、また植物性タンパク質源として豆乳や分離大豆蛋白質溶液、ピー（エンドウ）ミルク、アーモンドミルクやココナッツミルク、ライスミルク、オーツミルク、カシューナッツミルク、ピーナッツミルク、くるみミルク、亜麻仁ミルク、ヘンプミルクなどが例示される。これら蛋白源を栄養成分や風味の点から２種類以上組み合わせて使用することも可能である。 (protein)
The protein source of the protein food in the present invention includes milk, skimmed milk powder, whole milk powder, whole-fat sweetened condensed milk, skimmed sweetened condensed milk, animal milk such as goat, sheep, buffalo, and horse, and soymilk and isolated as a vegetable protein source. Examples include soy protein solution, pea (pea) milk, almond milk, coconut milk, rice milk, oat milk, cashew nut milk, peanut milk, walnut milk, linseed milk, hemp milk, and the like. Two or more of these protein sources can be used in combination from the viewpoint of nutritional components and flavor.
（ヨーグルト類）
本発明におけるヨーグルトとは乳酸菌や酵母等の、通常の発酵乳と同様の種の菌叢によるものをスターターとして、発酵により調製する。発酵乳に使用する原料乳は、上記の蛋白源である獣乳、及び豆乳、アーモンドミルク等の植物性ミルクを、単独又は2種類以上組み合わせて使用することが出来る。ヨーグルトは製法の違いにより、原料乳と乳酸菌や酵母などを混合した混合原料を容器に充填し、そのまま発酵を進行させ、容器内で発酵乳にする方法（後発酵タイプ）と、前記混合原料をタンクなどに入れて発酵した後、製造された発酵乳を容器に充填する方法（前発酵タイプ）に大きく分けられる。より効果的に離水を抑える場合は後発酵タイプが好ましい。 (Yogurt)
The yoghurt in the present invention is prepared by fermentation using, as a starter, bacterial flora of the same species as ordinary fermented milk, such as lactic acid bacteria and yeast. Raw material milk used for fermented milk may be animal milk, which is the protein source, and vegetable milk such as soy milk or almond milk, either alone or in combination of two or more. Yogurt is made by different manufacturing methods. There are two methods of filling a container with a mixture of raw milk, lactic acid bacteria, yeast, etc. It can be roughly divided into the method of filling the fermented milk in a container after fermentation in a tank (pre-fermentation type). A post-fermentation type is preferable for suppressing syneresis more effectively.
本発明におけるヨーグルトとは乳酸菌や酵母等の、通常の発酵乳と同様の種の菌叢によるものをスターターとして、発酵により調製する。発酵乳に使用する原料乳は、上記の蛋白源である獣乳、及び豆乳、アーモンドミルク等の植物性ミルクを、単独又は2種類以上組み合わせて使用することが出来る。ヨーグルトは製法の違いにより、原料乳と乳酸菌や酵母などを混合した混合原料を容器に充填し、そのまま発酵を進行させ、容器内で発酵乳にする方法（後発酵タイプ）と、前記混合原料をタンクなどに入れて発酵した後、製造された発酵乳を容器に充填する方法（前発酵タイプ）に大きく分けられる。より効果的に離水を抑える場合は後発酵タイプが好ましい。 (Yogurt)
The yoghurt in the present invention is prepared by fermentation using, as a starter, bacterial flora of the same species as ordinary fermented milk, such as lactic acid bacteria and yeast. Raw material milk used for fermented milk may be animal milk, which is the protein source, and vegetable milk such as soy milk or almond milk, either alone or in combination of two or more. Yogurt is made by different manufacturing methods. There are two methods of filling a container with a mixture of raw milk, lactic acid bacteria, yeast, etc. It can be roughly divided into the method of filling the fermented milk in a container after fermentation in a tank (pre-fermentation type). A post-fermentation type is preferable for suppressing syneresis more effectively.
また、ヨーグルトは形状の違いにより、固形ヨーグルト（プレーンヨーグルト， ハードヨーグルト） 、ソフトヨーグルト、フローズンヨーグルトに大別される。固形ヨーグルトは、充填後に発酵する後発酵タイプ、発酵乳に寒天等を添加する前発酵タイプのどちらの方法でも製造されている。また、ソフトヨーグルトは、発酵乳を攪拌して滑らかにしたもの、フローズンヨーグルトは、液状の発酵乳をアイスクリームのように凍らせたものである。本発明では、これら種々のヨーグルトをまとめてヨーグルト類と総称する。
In addition, yogurt is roughly divided into solid yogurt (plain yogurt, hard yogurt), soft yogurt, and frozen yogurt depending on the shape. Solid yoghurt is produced by either a post-fermentation type in which fermented milk is fermented after filling, or a pre-fermentation type in which agar or the like is added to fermented milk. Soft yogurt is made by stirring fermented milk to make it smooth, and frozen yogurt is made by freezing liquid fermented milk like ice cream. In the present invention, these various yogurts are collectively referred to as yogurts.
（チーズ類）
本発明のチーズ類は、チーズ、チーズ様食品を含む。チーズ様食品としては、油脂、たん白質、澱粉などを組み合わせて徴された食品であって、ナチュラルチーズ、プロセスチーズおよびそれらの加工品に類似する食品をいう。例えば、動物性原料、植物性原料またそれらを組み合わせて配合して調製したチーズ様食品等が挙げられる。 (Cheese)
The cheeses of the present invention include cheese and cheese-like foods. Cheese-like foods are foods made by combining oils and fats, proteins, starches, etc., and refer to foods similar to natural cheese, processed cheese and processed products thereof. Examples include cheese-like foods prepared by blending animal raw materials, vegetable raw materials, or a combination thereof.
本発明のチーズ類は、チーズ、チーズ様食品を含む。チーズ様食品としては、油脂、たん白質、澱粉などを組み合わせて徴された食品であって、ナチュラルチーズ、プロセスチーズおよびそれらの加工品に類似する食品をいう。例えば、動物性原料、植物性原料またそれらを組み合わせて配合して調製したチーズ様食品等が挙げられる。 (Cheese)
The cheeses of the present invention include cheese and cheese-like foods. Cheese-like foods are foods made by combining oils and fats, proteins, starches, etc., and refer to foods similar to natural cheese, processed cheese and processed products thereof. Examples include cheese-like foods prepared by blending animal raw materials, vegetable raw materials, or a combination thereof.
（添加タイミング）
本発明における水溶性エンドウ多糖類の酸性蛋白食品への添加時期は、乳、植物性蛋白質及び水などを含む原料に、水溶性エンドウ多糖類粉末をそのまま添加してもよいし、水に水溶性エンドウ多糖類を溶解した水溶液として添加しても良い。後発酵タイプのヨーグルト類は、原料乳を殺菌加熱し発酵温度まで冷却後、乳酸菌を接種し、容器に充填してから発酵させる。水溶性エンドウ多糖類はどの工程で添加しても機能するが、菌制御や溶解のし易さから、殺菌加熱前に添加するのが好ましい。一方前発酵タイプのヨーグルト類は、発酵乳を攪拌して滑らかにした後、容器に充填する。水溶性エンドウ多糖類はどの工程で添加しても機能するが、発酵前であれば後発酵タイプと同様に殺菌加熱前に、発酵後であれば発酵乳の攪拌解砕中から容器に充填する直前までの間に添加するのが好ましい。水溶性エンドウ多糖類は冷水に可溶で、寒天のように熱水溶解する必要がない。また、果実由来ペクチンより低粘度で、温度による物性の変化が少ないため、酸性蛋白食品製造時に使用しやすい利点がある (Addition timing)
Regarding the timing of adding the water-soluble pea polysaccharide to the acidic protein food in the present invention, the water-soluble pea polysaccharide powder may be added as it is to the raw material containing milk, vegetable protein, water, etc., or the water-soluble pea polysaccharide powder may be added to water. It may be added as an aqueous solution in which the pea polysaccharide is dissolved. For post-fermentation type yogurts, raw milk is sterilized and heated, cooled to the fermentation temperature, inoculated with lactic acid bacteria, filled in a container, and fermented. Although the water-soluble pea polysaccharide can be added in any step, it is preferable to add it before heating for sterilization in terms of bacteria control and easiness of dissolution. On the other hand, for pre-fermented yogurts, fermented milk is stirred to make it smooth, and then filled into a container. The water-soluble pea polysaccharide can be added in any process, but if it is before fermentation, it is filled in the container before sterilization and heating, as in the post-fermentation type, and if it is after fermentation, it is filled in the container while stirring and crushing the fermented milk. It is preferable to add it just before. Water-soluble pea polysaccharide is soluble in cold water and does not need to be dissolved in hot water like agar. In addition, since it has a lower viscosity than fruit-derived pectin and its physical properties change less with temperature, it has the advantage of being easy to use when manufacturing acidic protein foods.
本発明における水溶性エンドウ多糖類の酸性蛋白食品への添加時期は、乳、植物性蛋白質及び水などを含む原料に、水溶性エンドウ多糖類粉末をそのまま添加してもよいし、水に水溶性エンドウ多糖類を溶解した水溶液として添加しても良い。後発酵タイプのヨーグルト類は、原料乳を殺菌加熱し発酵温度まで冷却後、乳酸菌を接種し、容器に充填してから発酵させる。水溶性エンドウ多糖類はどの工程で添加しても機能するが、菌制御や溶解のし易さから、殺菌加熱前に添加するのが好ましい。一方前発酵タイプのヨーグルト類は、発酵乳を攪拌して滑らかにした後、容器に充填する。水溶性エンドウ多糖類はどの工程で添加しても機能するが、発酵前であれば後発酵タイプと同様に殺菌加熱前に、発酵後であれば発酵乳の攪拌解砕中から容器に充填する直前までの間に添加するのが好ましい。水溶性エンドウ多糖類は冷水に可溶で、寒天のように熱水溶解する必要がない。また、果実由来ペクチンより低粘度で、温度による物性の変化が少ないため、酸性蛋白食品製造時に使用しやすい利点がある (Addition timing)
Regarding the timing of adding the water-soluble pea polysaccharide to the acidic protein food in the present invention, the water-soluble pea polysaccharide powder may be added as it is to the raw material containing milk, vegetable protein, water, etc., or the water-soluble pea polysaccharide powder may be added to water. It may be added as an aqueous solution in which the pea polysaccharide is dissolved. For post-fermentation type yogurts, raw milk is sterilized and heated, cooled to the fermentation temperature, inoculated with lactic acid bacteria, filled in a container, and fermented. Although the water-soluble pea polysaccharide can be added in any step, it is preferable to add it before heating for sterilization in terms of bacteria control and easiness of dissolution. On the other hand, for pre-fermented yogurts, fermented milk is stirred to make it smooth, and then filled into a container. The water-soluble pea polysaccharide can be added in any process, but if it is before fermentation, it is filled in the container before sterilization and heating, as in the post-fermentation type, and if it is after fermentation, it is filled in the container while stirring and crushing the fermented milk. It is preferable to add it just before. Water-soluble pea polysaccharide is soluble in cold water and does not need to be dissolved in hot water like agar. In addition, since it has a lower viscosity than fruit-derived pectin and its physical properties change less with temperature, it has the advantage of being easy to use when manufacturing acidic protein foods.
本発明においては、水溶性エンドウ多糖類を酸性蛋白食品において0.05～4重量％含有する必要があり、より好ましくは0.1～4重量％であり、さらに好ましくは0.4～3重量％である。添加量が多すぎると離水が増えたり、風味が悪くなったりする場合があり、少なすぎると、離水抑制効果や食感改善効果等が弱くなる場合がある。
In the present invention, the acidic protein food must contain 0.05 to 4% by weight of the water-soluble pea polysaccharide, more preferably 0.1 to 4% by weight, and even more preferably 0.4 to 3% by weight. If the amount added is too large, the syneresis of water may increase and the flavor may deteriorate.
（多糖類）
本酸性蛋白食品には、蛋白質の分散安定剤及びゲル化剤として使用される他の水溶性多糖類も本発明の効果を阻害しない範囲で併用することができる。例えばアルギン酸プロピレングリコール、ハイメトキシルペクチン、カルボキシメチルセルロース（ＣＭＣ）、キサンタンガム、ローカストビーンガム、グァーガム、アラビアガム、ゼラチン、寒天、カラギナンなどを用いることができる。 (polysaccharide)
Other water-soluble polysaccharides used as protein dispersion stabilizers and gelling agents can also be used in combination with the present acidic protein food as long as the effects of the present invention are not impaired. For example, propylene glycol alginate, high methoxyl pectin, carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, gum arabic, gelatin, agar, carrageenan and the like can be used.
本酸性蛋白食品には、蛋白質の分散安定剤及びゲル化剤として使用される他の水溶性多糖類も本発明の効果を阻害しない範囲で併用することができる。例えばアルギン酸プロピレングリコール、ハイメトキシルペクチン、カルボキシメチルセルロース（ＣＭＣ）、キサンタンガム、ローカストビーンガム、グァーガム、アラビアガム、ゼラチン、寒天、カラギナンなどを用いることができる。 (polysaccharide)
Other water-soluble polysaccharides used as protein dispersion stabilizers and gelling agents can also be used in combination with the present acidic protein food as long as the effects of the present invention are not impaired. For example, propylene glycol alginate, high methoxyl pectin, carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, gum arabic, gelatin, agar, carrageenan and the like can be used.
酸性蛋白食品に使用する甘味料も公知の物であれば何れでも良く、具体的には、砂糖，蜂蜜，メープルシロップ，モラセス（糖蜜），水飴，果糖，麦芽糖，オリゴ糖，異性化糖，転化糖，糖アルコール， 砂糖結合水飴，トレハロース，甘草抽出物，サッカリン（サッカリンナトリウム），アスパルテーム，アセスルファムカリウム，スクラロース，ステビア抽出物，ステビア末等から選ばれた一種叉は二種以上を用いる事ができる。
Any known sweetener may be used for acidic protein foods, and specific examples include sugar, honey, maple syrup, molasses, starch syrup, fructose, maltose, oligosaccharide, isomerized sugar, and invert. One or two or more selected from sugar, sugar alcohol, sugar-bound starch syrup, trehalose, licorice extract, saccharin (sodium saccharin), aspartame, acesulfame potassium, sucralose, stevia extract, stevia powder, etc. can be used.
また、必要に応じて、ビタミン類，乳酸カルシウム，グルコン酸カルシウム等のカルシウム類、鉄， マグネシウム，リン，カリウム等のミネラル類などを添加しても良い。
In addition, if necessary, vitamins, calcium such as calcium lactate and calcium gluconate, and minerals such as iron, magnesium, phosphorus and potassium may be added.
さらに、ブドウ，桃，サクランボ，イチゴ，ブルーベリー，ラズベリー，梨，リンゴ，ミカン，パイナップル，メロン、バナナ，キーウィ，アロエ，にんじん，カボチャ，大根，セロリ，パセリ，トマト，サツマイモ，ポテト，サトイモ，キノコ類、ハーブ類などの果汁、あるいは果肉や葉を小片とし本発明のヨーグルト類に添加することができる。その他、卵，生クリーム，抹茶，ナタデココ，ナッツ類，シリアル、チョコレート，ゼリー，キャラメル，バニラ，チーズ，ババロア，コーヒー、ジャム、ソースなどを本発明の酸性蛋白食品に添加して、嗜好性を増強した酸性蛋白食品製品を得ることが出来る。
In addition, grapes, peaches, cherries, strawberries, blueberries, raspberries, pears, apples, oranges, pineapples, melons, bananas, kiwis, aloes, carrots, pumpkins, radishes, celery, parsley, tomatoes, sweet potatoes, potatoes, taro, mushrooms. , fruit juices such as herbs, or pulp and leaves can be made into small pieces and added to the yoghurts of the present invention. In addition, eggs, fresh cream, green tea, nata de coco, nuts, cereals, chocolate, jelly, caramel, vanilla, cheese, bavarois, coffee, jam, sauces, etc. are added to the acidic protein food of the present invention to enhance palatability. A highly acidic protein food product can be obtained.
以下に実施例を記載する。尚、例中の％は特に断らない限り重量基準を意味するものとする。
Examples are described below. It should be noted that % in the examples means weight basis unless otherwise specified.
（離水率の測定）
本発明において、離水は、食品から食品上部に水分が分離して目視にて確認できる状態をいうが、酸性蛋白食品の種類により、適切な離水率の測定が必要であり、本実施例（ヨーグルト、ゼリー、酸性流動食、チーズ類）においても各酸性蛋白食品ごとに離水率の測定法を定めた。 (Measurement of separation rate)
In the present invention, syneresis refers to a state in which moisture is separated from the food on the top of the food and can be visually confirmed. , jelly, acidic liquid diet, and cheese), a method for measuring the syneresis rate was established for each acidic protein food.
本発明において、離水は、食品から食品上部に水分が分離して目視にて確認できる状態をいうが、酸性蛋白食品の種類により、適切な離水率の測定が必要であり、本実施例（ヨーグルト、ゼリー、酸性流動食、チーズ類）においても各酸性蛋白食品ごとに離水率の測定法を定めた。 (Measurement of separation rate)
In the present invention, syneresis refers to a state in which moisture is separated from the food on the top of the food and can be visually confirmed. , jelly, acidic liquid diet, and cheese), a method for measuring the syneresis rate was established for each acidic protein food.
・ヨーグルト
調製したヨーグルトの上部に発生した離水をスポイトで除去し、以下の式に従って離水率を計算した。
離水率（％）＝スポイトで除去した離水重量（ｇ）/酸性タンパク食品重量（ｇ）×１００
・ゼリー、酸性流動食
調製したゼリー、酸性流動食を遠心分離機（型式himac CR21N、HITACHI社製）で2000rpm、20分間の条件で遠心分離し、以下の式に従って離水率を計算した。
離水率（％）＝遠心分離後の上清の重量（ｇ）／酸性蛋白食品の重量（ｇ）×１００
・チーズ類
殺菌後均質化したチーズ類を亀甲容器へ50gとり、冷蔵で３日間保存した。各サンプル40gを50mLチューブへ添加し、30℃のインキュベーターへ移し、5時間静置した。遠心分離機（型式himac CR21N、HITACHI社製）で3000rpm、5分間の条件で遠心分離し、離水した水を計量し、以下の式に従って離水率を計算した。
離水率（％）＝スポイトで除去した離水重量（ｇ）/酸性タンパク食品重量（ｇ）×１００ ・Yogurt The syneresis generated on the prepared yogurt was removed with a dropper, and the syneresis rate was calculated according to the following formula.
Syneresis rate (%) = Weight of syneresis removed with a dropper (g)/Weight of acidic protein food (g) x 100
- Jelly and Acidic Liquid Food The prepared jelly and acidic liquid food were centrifuged at 2000 rpm for 20 minutes in a centrifuge (model himac CR21N, manufactured by HITACHI), and the syneresis rate was calculated according to the following formula.
Separation rate (%) = weight of supernatant after centrifugation (g) / weight of acidic protein food (g) x 100
·Cheese 50 g of sterilized and homogenized cheese was placed in a tortoiseshell container and stored in a refrigerator for 3 days. 40 g of each sample was added to a 50 mL tube, transferred to a 30° C. incubator, and allowed to stand for 5 hours. It was centrifuged at 3000 rpm for 5 minutes using a centrifuge (model himac CR21N, manufactured by HITACHI).
Syneresis rate (%) = Weight of syneresis removed with a dropper (g)/Weight of acidic protein food (g) x 100
調製したヨーグルトの上部に発生した離水をスポイトで除去し、以下の式に従って離水率を計算した。
離水率（％）＝スポイトで除去した離水重量（ｇ）/酸性タンパク食品重量（ｇ）×１００
・ゼリー、酸性流動食
調製したゼリー、酸性流動食を遠心分離機（型式himac CR21N、HITACHI社製）で2000rpm、20分間の条件で遠心分離し、以下の式に従って離水率を計算した。
離水率（％）＝遠心分離後の上清の重量（ｇ）／酸性蛋白食品の重量（ｇ）×１００
・チーズ類
殺菌後均質化したチーズ類を亀甲容器へ50gとり、冷蔵で３日間保存した。各サンプル40gを50mLチューブへ添加し、30℃のインキュベーターへ移し、5時間静置した。遠心分離機（型式himac CR21N、HITACHI社製）で3000rpm、5分間の条件で遠心分離し、離水した水を計量し、以下の式に従って離水率を計算した。
離水率（％）＝スポイトで除去した離水重量（ｇ）/酸性タンパク食品重量（ｇ）×１００ ・Yogurt The syneresis generated on the prepared yogurt was removed with a dropper, and the syneresis rate was calculated according to the following formula.
Syneresis rate (%) = Weight of syneresis removed with a dropper (g)/Weight of acidic protein food (g) x 100
- Jelly and Acidic Liquid Food The prepared jelly and acidic liquid food were centrifuged at 2000 rpm for 20 minutes in a centrifuge (model himac CR21N, manufactured by HITACHI), and the syneresis rate was calculated according to the following formula.
Separation rate (%) = weight of supernatant after centrifugation (g) / weight of acidic protein food (g) x 100
·Cheese 50 g of sterilized and homogenized cheese was placed in a tortoiseshell container and stored in a refrigerator for 3 days. 40 g of each sample was added to a 50 mL tube, transferred to a 30° C. incubator, and allowed to stand for 5 hours. It was centrifuged at 3000 rpm for 5 minutes using a centrifuge (model himac CR21N, manufactured by HITACHI).
Syneresis rate (%) = Weight of syneresis removed with a dropper (g)/Weight of acidic protein food (g) x 100
（離水抑制率の算出）
本発明では、離水抑制率を、以下の式で算出した。
離水抑制率（％）＝｛無添加の酸性蛋白食品の離水率（％）－水溶性エンドウ多糖類を添加した酸性蛋白食品の離水率（％）｝÷無添加の酸性蛋白食品の離水率（％）×１００（％）
なお、離水抑制率は、水溶性エンドウ多糖類を添加していない酸性蛋白食品に対して、20％以上低減した場合、離水抑制に効果があると判断した。好ましくは30％以上、より好ましくは40％以上、さらに好ましくは50％以上である。 (Calculation of separation suppression rate)
In the present invention, the separation suppression rate is calculated by the following formula.
Syneresis suppression rate (%) = {Water syneresis rate (%) of additive-free acidic protein food - Syneresis rate (%) of acidic protein food with water-soluble pea polysaccharide added} / Syneresis rate of additive-free acidic protein food ( %) x 100 (%)
In addition, when the syneresis suppression rate was reduced by 20% or more compared to the acidic protein food to which the water-soluble pea polysaccharide was not added, it was judged that the syneresis suppression was effective. It is preferably 30% or more, more preferably 40% or more, and still more preferably 50% or more.
本発明では、離水抑制率を、以下の式で算出した。
離水抑制率（％）＝｛無添加の酸性蛋白食品の離水率（％）－水溶性エンドウ多糖類を添加した酸性蛋白食品の離水率（％）｝÷無添加の酸性蛋白食品の離水率（％）×１００（％）
なお、離水抑制率は、水溶性エンドウ多糖類を添加していない酸性蛋白食品に対して、20％以上低減した場合、離水抑制に効果があると判断した。好ましくは30％以上、より好ましくは40％以上、さらに好ましくは50％以上である。 (Calculation of separation suppression rate)
In the present invention, the separation suppression rate is calculated by the following formula.
Syneresis suppression rate (%) = {Water syneresis rate (%) of additive-free acidic protein food - Syneresis rate (%) of acidic protein food with water-soluble pea polysaccharide added} / Syneresis rate of additive-free acidic protein food ( %) x 100 (%)
In addition, when the syneresis suppression rate was reduced by 20% or more compared to the acidic protein food to which the water-soluble pea polysaccharide was not added, it was judged that the syneresis suppression was effective. It is preferably 30% or more, more preferably 40% or more, and still more preferably 50% or more.
（官能評価）
熟練したパネラーにより表面の荒れ、口溶け、風味について以下の基準に従って評価した。
・「表面の荒れ」 あり、なし
・「口溶け」 ○：軽い、△：やや悪い、×：悪い
・「ぼそつき」 ○：ぼそつきがない、△：ぼそつきがある、×：ぼそつきが非常にある
・「風味」 無添加のものを基準として、○：基準並、×：基準より劣る
なお、官能評価については、酸性蛋白食品の種類に応じて、上記３つで適切なものを選択した。
実施例中、ヨーグルトは、「表面の荒れ」、「口溶け」、「風味」を評価し、ゼリーは、「口溶け」、「風味」を評価し、酸性流動食は、「風味」を、チーズは「口溶け」、「ぼそつき」、「風味」を評価した。
「表面の荒れ」が、「なし」、「口溶け」が、「○」、「ぼそつき」が「〇」、風味が、「○」の場合、官能評価は合格と判断した。 (sensory evaluation)
An experienced panelist evaluated surface roughness, melting in the mouth, and flavor according to the following criteria.
・ “Surface roughness” Yes, no ・ “Melting in the mouth” ○: Light, △: Slightly bad, ×: Bad There is a lot of flavor ・ "Flavor" Based on the additive-free product, ○: Average, ×: Inferior to the standard
For the sensory evaluation, the above three items were selected according to the type of acidic protein food.
In the examples, yogurt was evaluated for "surface roughness", "melting in the mouth", and "flavor", jelly was evaluated for "melting in the mouth" and "flavor", acidic liquid diet was evaluated for "flavor", and cheese was evaluated for "flavor". "Melting in the mouth", "Blurry", and "Flavor" were evaluated.
When "surface roughness" was "none", "dissolving in the mouth" was "○", "foggy" was "○", and flavor was "○", the sensory evaluation was judged to be acceptable.
熟練したパネラーにより表面の荒れ、口溶け、風味について以下の基準に従って評価した。
・「表面の荒れ」 あり、なし
・「口溶け」 ○：軽い、△：やや悪い、×：悪い
・「ぼそつき」 ○：ぼそつきがない、△：ぼそつきがある、×：ぼそつきが非常にある
・「風味」 無添加のものを基準として、○：基準並、×：基準より劣る
なお、官能評価については、酸性蛋白食品の種類に応じて、上記３つで適切なものを選択した。
実施例中、ヨーグルトは、「表面の荒れ」、「口溶け」、「風味」を評価し、ゼリーは、「口溶け」、「風味」を評価し、酸性流動食は、「風味」を、チーズは「口溶け」、「ぼそつき」、「風味」を評価した。
「表面の荒れ」が、「なし」、「口溶け」が、「○」、「ぼそつき」が「〇」、風味が、「○」の場合、官能評価は合格と判断した。 (sensory evaluation)
An experienced panelist evaluated surface roughness, melting in the mouth, and flavor according to the following criteria.
・ “Surface roughness” Yes, no ・ “Melting in the mouth” ○: Light, △: Slightly bad, ×: Bad There is a lot of flavor ・ "Flavor" Based on the additive-free product, ○: Average, ×: Inferior to the standard
For the sensory evaluation, the above three items were selected according to the type of acidic protein food.
In the examples, yogurt was evaluated for "surface roughness", "melting in the mouth", and "flavor", jelly was evaluated for "melting in the mouth" and "flavor", acidic liquid diet was evaluated for "flavor", and cheese was evaluated for "flavor". "Melting in the mouth", "Blurry", and "Flavor" were evaluated.
When "surface roughness" was "none", "dissolving in the mouth" was "○", "foggy" was "○", and flavor was "○", the sensory evaluation was judged to be acceptable.
（実施例１）多糖類比較
5％水溶性エンドウ多糖類（FIPEA-D：脱エステルされた水溶性エンドウ多糖類、エステル化度0％）、不二製油株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。牛乳（おいしい牛乳：明治株式会社製）社製）に0.5％となるように水溶性エンドウ多糖類溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液3％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5となったものを実施例1のヨーグルトとした。発酵後4℃に冷却したものを、離水の測定に用いた。 (Example 1) Polysaccharide comparison A 5% water-soluble pea polysaccharide (FIPEA-D: de-esterified water-soluble pea polysaccharide, degree of esterification 0%), manufactured by Fuji Oil Co., Ltd.) solution was prepared and 70 It was completely dissolved in a hot water bath at ℃. A water-soluble pea polysaccharide solution was added to milk (delicious milk: manufactured by Meiji Co., Ltd.) at a concentration of 0.5%, and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The resulting yogurt was used as the yogurt of Example 1. After fermentation, it was cooled to 4°C and used for the measurement of syneresis.
5％水溶性エンドウ多糖類（FIPEA-D：脱エステルされた水溶性エンドウ多糖類、エステル化度0％）、不二製油株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。牛乳（おいしい牛乳：明治株式会社製）社製）に0.5％となるように水溶性エンドウ多糖類溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液3％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5となったものを実施例1のヨーグルトとした。発酵後4℃に冷却したものを、離水の測定に用いた。 (Example 1) Polysaccharide comparison A 5% water-soluble pea polysaccharide (FIPEA-D: de-esterified water-soluble pea polysaccharide, degree of esterification 0%), manufactured by Fuji Oil Co., Ltd.) solution was prepared and 70 It was completely dissolved in a hot water bath at ℃. A water-soluble pea polysaccharide solution was added to milk (delicious milk: manufactured by Meiji Co., Ltd.) at a concentration of 0.5%, and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The resulting yogurt was used as the yogurt of Example 1. After fermentation, it was cooled to 4°C and used for the measurement of syneresis.
（比較例１）
牛乳を95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5以下となったものを比較例1のヨーグルトとした。 (Comparative example 1)
Milk was pasteurized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. Yogurt of Comparative Example 1 was obtained as follows.
牛乳を95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5以下となったものを比較例1のヨーグルトとした。 (Comparative example 1)
Milk was pasteurized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. Yogurt of Comparative Example 1 was obtained as follows.
（比較例２）
2％ペクチン（YM-115-H-J：CPケルコ社製）溶液を調製し、70℃の湯浴で完全溶解させた。牛乳に0.2％となるようにペクチン溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5となったものを比較例２のヨーグルトとした。 (Comparative example 2)
A 2% pectin (YM-115-HJ: CP Kelco) solution was prepared and completely dissolved in a hot water bath at 70°C. A pectin solution was added to milk to a concentration of 0.2% and sterilized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The yogurt of Comparative Example 2 was obtained.
2％ペクチン（YM-115-H-J：CPケルコ社製）溶液を調製し、70℃の湯浴で完全溶解させた。牛乳に0.2％となるようにペクチン溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5となったものを比較例２のヨーグルトとした。 (Comparative example 2)
A 2% pectin (YM-115-HJ: CP Kelco) solution was prepared and completely dissolved in a hot water bath at 70°C. A pectin solution was added to milk to a concentration of 0.2% and sterilized at 95°C for 5 minutes to obtain a pre-fermentation solution. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. The yogurt of Comparative Example 2 was obtained.
（製造例１）
エンドウの種子（Yellow Peas） 50kgを脱皮した後、5倍量の水を加えて24時間浸漬した。ホモミキサー（5,000rpm, 30分間） にて種子を砕き、蛋白質と澱粉を抽出した。遠心濾過機を用いて1,500×ｇ ， 20分間で水に分散している蛋白質や澱粉などの成分を除去し、繊維質を回収した。更に、繊維質に5倍量の水を加えてホモミキサー（ 3,000rpm, 30分間）で攪拌し、遠心濾過（1,500×ｇ ， 20分間） により繊維質を回収した。この操作を2回繰り返し、凍結乾燥して10kgのエンドウ繊維を得た。エンドウ繊維80部を920部の水に分散し、塩酸を用いてpHを５に調整した後、120℃にて90分間加熱して水溶性エンドウ多糖類を抽出した。不溶性繊維を遠心分離（5,000rpm, 30分間） にて除去して上清を回収した。塩酸を加えてpH7に調整し、60℃に加温した後、固形分の0.1重量%に相当するアミラーゼ（BAN480L ノボザイム） を添加して１時間澱粉を分解した。塩酸にてpHを5に調整し、60重量%になるようにエタノールを加えて水溶性エンドウ多糖類を沈殿させ、90重量%の含水エタノールで洗浄し、得られた沈殿を風乾して水溶性エンドウ多糖類Ａ（エステル化度45％） を得た。 (Production example 1)
50 kg of pea seeds (Yellow Peas) were dehulled and immersed in 5 volumes of water for 24 hours. The seeds were crushed with a homomixer (5,000 rpm, 30 minutes) to extract protein and starch. Components such as protein and starch dispersed in water were removed using a centrifugal filter at 1,500×g for 20 minutes, and the fibers were recovered. Furthermore, 5 times the amount of water was added to the fibers, the mixture was stirred with a homomixer (3,000 rpm, 30 minutes), and the fibers were recovered by centrifugal filtration (1,500 xg, 20 minutes). This operation was repeated twice and freeze-dried to obtain 10 kg of pea fibers. 80 parts of pea fibers were dispersed in 920 parts of water, and after adjusting the pH to 5 using hydrochloric acid, the mixture was heated at 120° C. for 90 minutes to extract the water-soluble pea fiber. Insoluble fibers were removed by centrifugation (5,000 rpm, 30 minutes) and the supernatant was collected. After adjusting the pH to 7 by adding hydrochloric acid and heating to 60° C., amylase (BAN480L Novozyme) corresponding to 0.1% by weight of the solid content was added to degrade the starch for 1 hour. Adjust the pH to 5 with hydrochloric acid, add ethanol to 60% by weight to precipitate water-soluble pea polysaccharides, wash with 90% by weight of hydrous ethanol, and air-dry the resulting precipitates to make them water-soluble. A pea polysaccharide A (degree of esterification 45%) was obtained.
エンドウの種子（Yellow Peas） 50kgを脱皮した後、5倍量の水を加えて24時間浸漬した。ホモミキサー（5,000rpm, 30分間） にて種子を砕き、蛋白質と澱粉を抽出した。遠心濾過機を用いて1,500×ｇ ， 20分間で水に分散している蛋白質や澱粉などの成分を除去し、繊維質を回収した。更に、繊維質に5倍量の水を加えてホモミキサー（ 3,000rpm, 30分間）で攪拌し、遠心濾過（1,500×ｇ ， 20分間） により繊維質を回収した。この操作を2回繰り返し、凍結乾燥して10kgのエンドウ繊維を得た。エンドウ繊維80部を920部の水に分散し、塩酸を用いてpHを５に調整した後、120℃にて90分間加熱して水溶性エンドウ多糖類を抽出した。不溶性繊維を遠心分離（5,000rpm, 30分間） にて除去して上清を回収した。塩酸を加えてpH7に調整し、60℃に加温した後、固形分の0.1重量%に相当するアミラーゼ（BAN480L ノボザイム） を添加して１時間澱粉を分解した。塩酸にてpHを5に調整し、60重量%になるようにエタノールを加えて水溶性エンドウ多糖類を沈殿させ、90重量%の含水エタノールで洗浄し、得られた沈殿を風乾して水溶性エンドウ多糖類Ａ（エステル化度45％） を得た。 (Production example 1)
50 kg of pea seeds (Yellow Peas) were dehulled and immersed in 5 volumes of water for 24 hours. The seeds were crushed with a homomixer (5,000 rpm, 30 minutes) to extract protein and starch. Components such as protein and starch dispersed in water were removed using a centrifugal filter at 1,500×g for 20 minutes, and the fibers were recovered. Furthermore, 5 times the amount of water was added to the fibers, the mixture was stirred with a homomixer (3,000 rpm, 30 minutes), and the fibers were recovered by centrifugal filtration (1,500 xg, 20 minutes). This operation was repeated twice and freeze-dried to obtain 10 kg of pea fibers. 80 parts of pea fibers were dispersed in 920 parts of water, and after adjusting the pH to 5 using hydrochloric acid, the mixture was heated at 120° C. for 90 minutes to extract the water-soluble pea fiber. Insoluble fibers were removed by centrifugation (5,000 rpm, 30 minutes) and the supernatant was collected. After adjusting the pH to 7 by adding hydrochloric acid and heating to 60° C., amylase (BAN480L Novozyme) corresponding to 0.1% by weight of the solid content was added to degrade the starch for 1 hour. Adjust the pH to 5 with hydrochloric acid, add ethanol to 60% by weight to precipitate water-soluble pea polysaccharides, wash with 90% by weight of hydrous ethanol, and air-dry the resulting precipitates to make them water-soluble. A pea polysaccharide A (degree of esterification 45%) was obtained.
（実施例２）多糖類比較
脱エステル処理をしていない水溶性エンドウ多糖類AをFIPEA-Dの代わりに用いる以外、実施例１と同様の操作をおこなって得られたヨーグルトを実施例２とした。 (Example 2) Comparison of polysaccharides Yogurt obtained by performing the same operation as in Example 1 except that water-soluble pea polysaccharide A that has not been deesterified is used instead of FIPEA-D. did.
脱エステル処理をしていない水溶性エンドウ多糖類AをFIPEA-Dの代わりに用いる以外、実施例１と同様の操作をおこなって得られたヨーグルトを実施例２とした。 (Example 2) Comparison of polysaccharides Yogurt obtained by performing the same operation as in Example 1 except that water-soluble pea polysaccharide A that has not been deesterified is used instead of FIPEA-D. did.
実施例１、２、比較例１、２の結果を表１に示した。
Table 1 shows the results of Examples 1 and 2 and Comparative Examples 1 and 2.
（表１）
(Table 1)
実施例１、２は、離水抑制率が20％以上であり、官能評価も良好であった。
In Examples 1 and 2, the syneresis suppression rate was 20% or more, and the sensory evaluation was also good.
さらに、実施例１、比較例１のヨーグルトについて、冷蔵庫で3日、10日保存後の離水率、離水抑制率について評価した。結果を表２に示した。実施例１は保存後も良好な離水率を維持し、20％以上の離水抑制率であった。
Furthermore, the yogurt of Example 1 and Comparative Example 1 was evaluated for water separation rate and water separation suppression rate after storage in the refrigerator for 3 days and 10 days. Table 2 shows the results. Example 1 maintained a good syneresis rate even after storage, and had a syneresis suppression rate of 20% or more.
（表２）
(Table 2)
（実施例３～７、比較例３～６）水溶性エンドウ多糖類の添加量
5％水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）溶液、12％脱脂粉乳（よつ葉乳業株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。脱脂粉乳9.5％、水溶性エンドウ多糖類0％、0.01％、0.03％、0.1％、0.3％、0.5％、1％、3％、5％となるように水を加えて調合し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5とした。発酵後4℃に冷却したものを、離水の測定に用いた。
実施例１と同様にして評価した結果を表３に示した。 (Examples 3-7, Comparative Examples 3-6) Amount of water-soluble pea polysaccharide added 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution, 12% skim milk powder (Yotsuba Milk Industry Co., Ltd.) company) solution was prepared and completely dissolved in a hot water bath at 70°C. Skim milk powder 9.5%, water-soluble pea polysaccharide 0%, 0.01%, 0.03%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5% The pre-fermentation solution was sterilized for 5 minutes. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. and After fermentation, it was cooled to 4°C and used for the measurement of syneresis.
Table 3 shows the results of evaluation in the same manner as in Example 1.
5％水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）溶液、12％脱脂粉乳（よつ葉乳業株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。脱脂粉乳9.5％、水溶性エンドウ多糖類0％、0.01％、0.03％、0.1％、0.3％、0.5％、1％、3％、5％となるように水を加えて調合し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（ブルガリアヨーグルト：明治株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させ、pH4.5とした。発酵後4℃に冷却したものを、離水の測定に用いた。
実施例１と同様にして評価した結果を表３に示した。 (Examples 3-7, Comparative Examples 3-6) Amount of water-soluble pea polysaccharide added 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution, 12% skim milk powder (Yotsuba Milk Industry Co., Ltd.) company) solution was prepared and completely dissolved in a hot water bath at 70°C. Skim milk powder 9.5%, water-soluble pea polysaccharide 0%, 0.01%, 0.03%, 0.1%, 0.3%, 0.5%, 1%, 3%, 5% The pre-fermentation solution was sterilized for 5 minutes. After cooling to 40°C, a 3% starter (Bulgarian yogurt: manufactured by Meiji Co., Ltd.) was added to the pre-fermentation solution. and After fermentation, it was cooled to 4°C and used for the measurement of syneresis.
Table 3 shows the results of evaluation in the same manner as in Example 1.
（表３）
(Table 3)
実施例３～７は離水抑制率が20％以上であり、官能評価も良好であった。水溶性エンドウ多糖類の添加量が少ない比較例４、５は離水抑制率が20％未満であり、離水抑制効果が低かった。また、比較例６のように水溶性エンドウ多糖類の添加量が多すぎると、離水抑制効果がなく、また風味もよくない結果になった。
In Examples 3 to 7, the syneresis suppression rate was 20% or more, and the sensory evaluation was also good. In Comparative Examples 4 and 5, in which the amount of water-soluble pea polysaccharide added was small, the syneresis suppression rate was less than 20%, and the syneresis suppression effect was low. Also, when the amount of the water-soluble pea polysaccharide added was too large as in Comparative Example 6, there was no syneresis suppressing effect and the flavor was not good.
（実施例８）豆乳ヨーグルト
5％水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。豆乳（無調整豆乳：マルサンアイ株式会社製）に0.5％となるように水溶性エンドウ多糖類溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（豆乳ヨーグルトプレーン：ポッカサッポロ株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させpH4.6なったものを実施例８の豆乳ヨーグルトとした。 (Example 8) Soy milk yoghurt A 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution was prepared and completely dissolved in a hot water bath at 70°C. A 0.5% water-soluble pea polysaccharide solution was added to soymilk (unadjusted soymilk: manufactured by Marsanai Co., Ltd.) and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution. After cooling to 40°C, a 3% starter (soy milk yogurt plain: manufactured by Pokka Sapporo Co., Ltd.) is added to the pre-fermentation solution, and 100g is dispensed into turtle shell containers and fermented for 6 hours in a 40°C incubator to pH 4.0. The soymilk yoghurt of Example 8 was used as the 6th.
5％水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）溶液を調製し、70℃の湯浴で完全溶解させた。豆乳（無調整豆乳：マルサンアイ株式会社製）に0.5％となるように水溶性エンドウ多糖類溶液を添加し、95℃、5分間殺菌して発酵前溶液とした。40℃に冷却した後、対発酵前溶液３％のスターター（豆乳ヨーグルトプレーン：ポッカサッポロ株式会社製）を添加し、100ｇずつ亀甲容器に分注し、40℃のインキュベーターで6時間発酵させpH4.6なったものを実施例８の豆乳ヨーグルトとした。 (Example 8) Soy milk yoghurt A 5% water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) solution was prepared and completely dissolved in a hot water bath at 70°C. A 0.5% water-soluble pea polysaccharide solution was added to soymilk (unadjusted soymilk: manufactured by Marsanai Co., Ltd.) and sterilized at 95°C for 5 minutes to prepare a pre-fermentation solution. After cooling to 40°C, a 3% starter (soy milk yogurt plain: manufactured by Pokka Sapporo Co., Ltd.) is added to the pre-fermentation solution, and 100g is dispensed into turtle shell containers and fermented for 6 hours in a 40°C incubator to pH 4.0. The soymilk yoghurt of Example 8 was used as the 6th.
（比較例７）
実施例８で水溶性エンドウ多糖類を添加しない以外同様の操作をおこなって得られた豆乳ヨーグルトを比較例７とした。 (Comparative Example 7)
Comparative Example 7 was a soymilk yogurt obtained in the same manner as in Example 8 except that the water-soluble pea polysaccharide was not added.
実施例８で水溶性エンドウ多糖類を添加しない以外同様の操作をおこなって得られた豆乳ヨーグルトを比較例７とした。 (Comparative Example 7)
Comparative Example 7 was a soymilk yogurt obtained in the same manner as in Example 8 except that the water-soluble pea polysaccharide was not added.
実施例１と同様に評価し、結果を表４に示した。
It was evaluated in the same manner as in Example 1, and the results are shown in Table 4.
（表４）
(Table 4)
実施例８の結果の通り、豆乳ヨーグルトにおいても、離水抑制率が20％以上であり、官能評価も良好であった。
As shown in the results of Example 8, the soymilk yoghurt also had a syneresis suppression rate of 20% or more, and the sensory evaluation was also good.
（実施例９）チアパックゼリー
熱水39.6％にグラニュー糖11％、水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）1％、ゲル化剤（ゲル化剤SV-7334L：エフジーエー・ラボラトリーズ株式会社製）を完全溶解させ、糖溶液とした。次に60℃の温水40％に消泡剤（アワブレーク238：太陽化学株式会社製）0.05％、粉末状大豆タンパク質（プロリーナBU：不二製油株式会社製）を溶解させた。溶解後、糖溶液、レモン果汁（レモン果汁透明6392：雄山株式会社）1.1％、香料（レモンフレーバーRT200695：長岡香料株式会社）0.25％を添加した。この時点でのpHは3.9であった。ホモゲナイザーにより200barで均質化したのち、チアパックに充填し、ボイル殺菌した。 (Example 9) Chia pack jelly Hot water 39.6%, granulated sugar 11%, water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) 1%, gelling agent (gelating agent SV-7334L: FGA Laboratories Co., Ltd.) was completely dissolved to obtain a sugar solution. Next, 0.05% antifoaming agent (Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.) and powdered soybean protein (Prolina BU: manufactured by Fuji Oil Co., Ltd.) were dissolved in 40% warm water at 60°C. After dissolution, a sugar solution, 1.1% lemon juice (lemon juice transparent 6392: Oyama Co., Ltd.), and 0.25% flavor (lemon flavor RT200695: Nagaoka Koryo Co., Ltd.) were added. The pH at this point was 3.9. After homogenization with a homogenizer at 200 bar, the mixture was filled into chia packs and sterilized by boiling.
熱水39.6％にグラニュー糖11％、水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）1％、ゲル化剤（ゲル化剤SV-7334L：エフジーエー・ラボラトリーズ株式会社製）を完全溶解させ、糖溶液とした。次に60℃の温水40％に消泡剤（アワブレーク238：太陽化学株式会社製）0.05％、粉末状大豆タンパク質（プロリーナBU：不二製油株式会社製）を溶解させた。溶解後、糖溶液、レモン果汁（レモン果汁透明6392：雄山株式会社）1.1％、香料（レモンフレーバーRT200695：長岡香料株式会社）0.25％を添加した。この時点でのpHは3.9であった。ホモゲナイザーにより200barで均質化したのち、チアパックに充填し、ボイル殺菌した。 (Example 9) Chia pack jelly Hot water 39.6%, granulated sugar 11%, water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.) 1%, gelling agent (gelating agent SV-7334L: FGA Laboratories Co., Ltd.) was completely dissolved to obtain a sugar solution. Next, 0.05% antifoaming agent (Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.) and powdered soybean protein (Prolina BU: manufactured by Fuji Oil Co., Ltd.) were dissolved in 40% warm water at 60°C. After dissolution, a sugar solution, 1.1% lemon juice (lemon juice transparent 6392: Oyama Co., Ltd.), and 0.25% flavor (lemon flavor RT200695: Nagaoka Koryo Co., Ltd.) were added. The pH at this point was 3.9. After homogenization with a homogenizer at 200 bar, the mixture was filled into chia packs and sterilized by boiling.
（比較例８）
実施例９のうち、水溶性エンドウ多糖類の代わりに水を等量添加したものを調製し、比較例８とした。 (Comparative Example 8)
Comparative Example 8 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 9.
実施例９のうち、水溶性エンドウ多糖類の代わりに水を等量添加したものを調製し、比較例８とした。 (Comparative Example 8)
Comparative Example 8 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 9.
冷蔵にて１か月保存したのち、チアパックより押し出したゼリーについて離水抑制率を測定した。結果を表５に記載した。
After refrigerating for one month, the syneresis inhibition rate of the jelly extruded from the chia pack was measured. The results are listed in Table 5.
（表５）
(Table 5)
実施例９の離水抑制率は20％以上であり、官能評価も良好であった。
The syneresis suppression rate of Example 9 was 20% or more, and the sensory evaluation was also good.
（実施例１０）酸性流動食
50℃の温水65.6％に消泡剤（アワブレーク238：太陽化学株式会社製）0.05％を分散させたのち、乳タンパク質（PROVON190：日成共益株式会社）7％、水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）１％、デキストリン（TK-16：松谷化学工業株式会社製）を完全溶解させた。精製塩0.１％、クエン酸ナトリウム0.8％、乳酸カルシウム0.8％、硫酸マグネシウム0.45％、塩化カリウム0.3％、ビタミンプレミックス（ビタミンプレミックスS：DSMジャパン株式会社製）0.08％を添加した。寒天（ウルトラ寒天イーナ：伊那食品工業株式会社製）0.5％、グラニュー糖2％を添加して溶解した後、クエン酸を用いてpH3.9に調整した。大豆白絞油5％を添加して80℃に昇温し、ホモゲナイザーにて200barの条件で均質化した。ボイル殺菌後容器に充填し、冷蔵庫にて１ヶ月保存し、離水状態を確認した。 (Example 10) Acidic liquid diet After dispersing 0.05% antifoaming agent (Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.) in 65.6% warm water at 50 ° C., milk protein (PROVON190: Nissei Kyoetsu Co., Ltd.) 7%, 1% water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) and dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.) were completely dissolved. 0.1% of purified salt, 0.8% of sodium citrate, 0.8% of calcium lactate, 0.45% of magnesium sulfate, 0.3% of potassium chloride and 0.08% of vitamin premix (Vitamin Premix S: manufactured by DSM Japan) were added. After adding and dissolving 0.5% agar (Ultra Agar Ina: manufactured by Ina Food Industry Co., Ltd.) and 2% granulated sugar, the pH was adjusted to 3.9 using citric acid. 5% of soybean white extract oil was added, the temperature was raised to 80°C, and the mixture was homogenized with a homogenizer at 200 bar. After boil sterilization, the mixture was filled in a container, stored in a refrigerator for one month, and the syneresis state was confirmed.
50℃の温水65.6％に消泡剤（アワブレーク238：太陽化学株式会社製）0.05％を分散させたのち、乳タンパク質（PROVON190：日成共益株式会社）7％、水溶性エンドウ多糖類（FIPEA-D：不二製油株式会社製）１％、デキストリン（TK-16：松谷化学工業株式会社製）を完全溶解させた。精製塩0.１％、クエン酸ナトリウム0.8％、乳酸カルシウム0.8％、硫酸マグネシウム0.45％、塩化カリウム0.3％、ビタミンプレミックス（ビタミンプレミックスS：DSMジャパン株式会社製）0.08％を添加した。寒天（ウルトラ寒天イーナ：伊那食品工業株式会社製）0.5％、グラニュー糖2％を添加して溶解した後、クエン酸を用いてpH3.9に調整した。大豆白絞油5％を添加して80℃に昇温し、ホモゲナイザーにて200barの条件で均質化した。ボイル殺菌後容器に充填し、冷蔵庫にて１ヶ月保存し、離水状態を確認した。 (Example 10) Acidic liquid diet After dispersing 0.05% antifoaming agent (Awabreak 238: manufactured by Taiyo Kagaku Co., Ltd.) in 65.6% warm water at 50 ° C., milk protein (PROVON190: Nissei Kyoetsu Co., Ltd.) 7%, 1% water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) and dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.) were completely dissolved. 0.1% of purified salt, 0.8% of sodium citrate, 0.8% of calcium lactate, 0.45% of magnesium sulfate, 0.3% of potassium chloride and 0.08% of vitamin premix (Vitamin Premix S: manufactured by DSM Japan) were added. After adding and dissolving 0.5% agar (Ultra Agar Ina: manufactured by Ina Food Industry Co., Ltd.) and 2% granulated sugar, the pH was adjusted to 3.9 using citric acid. 5% of soybean white extract oil was added, the temperature was raised to 80°C, and the mixture was homogenized with a homogenizer at 200 bar. After boil sterilization, the mixture was filled in a container, stored in a refrigerator for one month, and the syneresis state was confirmed.
（比較例９）
実施例１０において、水溶性エンドウ多糖類の代わりに等量の水を添加したものを比較例９とした。 (Comparative Example 9)
Comparative Example 9 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 10.
実施例１０において、水溶性エンドウ多糖類の代わりに等量の水を添加したものを比較例９とした。 (Comparative Example 9)
Comparative Example 9 was prepared by adding an equivalent amount of water in place of the water-soluble pea polysaccharide in Example 10.
冷蔵保存一か月後の酸性流動食について、離水抑制率を測定した。結果を表６に示した。表６に示す通り、実施例１０の離水抑制率は20％以上であり、風味も良好であった。
We measured the syneresis suppression rate of the acidic liquid diet after one month of refrigeration. Table 6 shows the results. As shown in Table 6, the syneresis suppression rate of Example 10 was 20% or more, and the flavor was good.
（表６）
(Table 6)
（実施例１１、比較例１０）植物性チーズ
（表７）
(Example 11, Comparative Example 10) Vegetable cheese (Table 7)
（表７）
表７の配合に従い、植物性チーズを調製した。豆乳クリーム（不二製油株式会社製）、低脂肪豆乳（不二製油株式会社製）、大豆タンパク質（不二製油株式会社製）、水溶性エンドウ多糖類（FIPEA-D、不二製油株式会社製）を40℃で水に溶解させた。塩化マグネシウムを添加して、５分間反応させた後、植物油脂、澱粉、食塩を添加し、50℃で10分間混合した。乳酸にてpH5.0に調整し、ホモゲナイザー(10MPa)にて均質化した。92℃で殺菌した後、冷却し再度ホモゲナイザー(10MPa)にて均質化した。容器に充填して冷蔵保存し、3日後の離水、くち溶け、ぼそつき、風味を評価した。評価結果を表８に示した。
A vegetable cheese was prepared according to the composition in Table 7. Soy milk cream (manufactured by Fuji Oil Co., Ltd.), low-fat soy milk (manufactured by Fuji Oil Co., Ltd.), soy protein (manufactured by Fuji Oil Co., Ltd.), water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) ) was dissolved in water at 40°C. After magnesium chloride was added and allowed to react for 5 minutes, vegetable oil, starch and salt were added and mixed at 50°C for 10 minutes. The pH was adjusted to 5.0 with lactic acid and homogenized with a homogenizer (10 MPa). After being sterilized at 92°C, it was cooled and homogenized again with a homogenizer (10 MPa). It was filled in a container and stored in a refrigerator, and after 3 days, syneresis, dissolution in the mouth, vagueness and flavor were evaluated. Table 8 shows the evaluation results.
（表８）
(Table 8)
（実施例１２、比較例１１）チーズ様食品
（表９）
(Example 12, Comparative Example 11) Cheese-like food (Table 9)
（表９）
表９の配合に従い、チーズ様食品を調製した。豆乳クリーム、低脂肪豆乳（いずれも不二製油株式会社製）、乳タンパク質、水溶性エンドウ多糖類（FIPEA-D、不二製油株式会社製）を40℃で水に溶解させた。塩化マグネシウムを添加して、５分間反応させた後、植物油脂、澱粉、食塩を添加し、50℃で10分間混合した。乳酸にてpH5.0に調整し、ホモゲナイザー(10MPa)にて均質化した。92℃で殺菌した後、冷却し再度ホモゲナイザー(10MPa)にて均質化した。容器に充填して冷蔵保存し、3日後の離水、くち溶け、ぼそつき、風味を評価した。評価結果を表１０に示した。
A cheese-like food was prepared according to the formulation in Table 9. Soymilk cream, low-fat soymilk (both manufactured by Fuji Oil Co., Ltd.), milk protein, and water-soluble pea polysaccharide (FIPEA-D, manufactured by Fuji Oil Co., Ltd.) were dissolved in water at 40°C. After magnesium chloride was added and allowed to react for 5 minutes, vegetable oil, starch and salt were added and mixed at 50°C for 10 minutes. The pH was adjusted to 5.0 with lactic acid and homogenized with a homogenizer (10 MPa). After being sterilized at 92°C, it was cooled and homogenized again with a homogenizer (10 MPa). It was filled in a container and stored in a refrigerator, and after 3 days, syneresis, dissolution in the mouth, vagueness and flavor were evaluated. The evaluation results are shown in Table 10.
（表１０）
(Table 10)
本発明は酸性蛋白食品の離水抑制剤を提供するものであり、本発明の離水抑制剤により酸性下においても離水が抑制され、表面の荒れがなく、外観を良好に保ち、口溶けの軽い良好な食感を持つ酸性蛋白食品を提供することが可能となる。
The present invention provides a syneresis inhibitor for acidic protein foods, and the syneresis inhibitor of the present invention suppresses syneresis even under acidic conditions, does not cause surface roughness, maintains a good appearance, and is light and melts in the mouth. It becomes possible to provide an acidic protein food having texture.
Claims (15)
- 水溶性エンドウ多糖類を有効成分として含有する酸性蛋白食品用の離水抑制剤。 A syneresis inhibitor for acidic protein foods containing a water-soluble pea polysaccharide as an active ingredient.
- 酸性蛋白食品がヨーグルト、ゼリー、流動食、またはチーズ類である、請求項１記載の酸性蛋白食品用の離水抑制剤。 The syneresis inhibitor for acidic protein foods according to claim 1, wherein the acidic protein foods are yogurt, jelly, liquid diet, or cheese.
- 酸性蛋白食品のｐHが６以下である、請求項１記載の酸性蛋白食品用の離水抑制剤。 2. The syneresis inhibitor for acidic protein foods according to claim 1, wherein the pH of the acidic protein foods is 6 or less.
- 酸性蛋白食品のｐHが６以下である、請求項２記載の酸性蛋白食品用の離水抑制剤。 3. The syneresis inhibitor for acidic protein foods according to claim 2, wherein the pH of the acidic protein foods is 6 or less.
- 請求項１記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法。 A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 1 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項２記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法。 A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 2 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項３記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法。 A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 3 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項４記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の離水抑制方法。 A method for suppressing syneresis of acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 4 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項１記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法。 A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 1 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項２記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法。 A method for producing acidic protein foods, wherein the syneresis inhibitor for acidic protein foods according to claim 2 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein foods.
- 請求項３記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法。 A method for producing an acidic protein food, wherein the syneresis inhibitor for acidic protein food according to claim 3 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein food.
- 請求項４記載の酸性蛋白食品用の離水抑制剤を、水溶性エンドウ多糖類として酸性蛋白食品の重量に対して、0.05～4重量％添加する、酸性蛋白食品の製造方法。 A method for producing an acidic protein food, wherein the syneresis inhibitor for acidic protein food according to claim 4 is added as a water-soluble pea polysaccharide in an amount of 0.05 to 4% by weight based on the weight of the acidic protein food.
- 請求項１記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品。 An acidic protein food containing the syneresis inhibitor for acidic protein food according to claim 1.
- 請求項２記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品。 An acidic protein food containing the syneresis inhibitor for acidic protein food according to claim 2.
- 請求項３記載の酸性蛋白食品用の離水抑制剤を含有する酸性蛋白食品。 An acidic protein food containing the syneresis inhibitor for acidic protein food according to claim 3.
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| JP2015204794A (en) * | 2014-04-22 | 2015-11-19 | 不二製油株式会社 | Raw material for frozen cheese cake |
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