JP2024065637A - Protein-containing beverage, method for producing protein-containing beverage, and method for improving flavor of protein-containing beverage - Google Patents

Abstract

[Problem] The present invention aims to improve flavor expression in a protein-containing beverage. [Solution] The present invention provides a protein-containing beverage that contains a flavoring, lactose, and a protein, and in which the content of a carbohydrate sweetener other than lactose is 0.5% by mass or less relative to the mass of the protein-containing beverage, the content of the protein being greater than 2.5% by mass relative to the mass of the beverage, and the ratio of the mass of the lactose to the mass of the protein, rounded to two decimal places, is greater than 0.33. In one embodiment, the protein may include a milk protein, for example casein. [Selected Figures] None

Description

The present invention relates to a protein-containing beverage, a method for producing a protein-containing beverage, and a method for improving the flavor of a protein-containing beverage, and in particular to a protein-containing beverage containing a flavoring, a method for producing a protein-containing beverage containing a flavoring, and a method for improving the flavor of a protein-containing beverage containing a flavoring.

There is a need for beverages that allow efficient intake of protein, and beverages with high protein content are available on the market. Such beverages are often consumed, for example, by people who are training or playing sports or who are on a diet. Such beverages may also be consumed to make up for a lack of protein intake through the diet.

Various proposals have been made regarding protein-containing beverages. For example, the following Patent Document 1 discloses "a milk beverage characterized by containing 4.0% to less than 8.0% by mass of protein, 0% to 2.7% by mass of lipids, and 0.1% to 2.3% by mass of lactose."

There is also a need for beverages with reduced sugar or that do not contain sugar. For example, people who are training or playing sports or who are on diets, as mentioned above, often desire such beverages. Also, by labeling the product as sugar-free, it is possible to show that it meets the needs of such people. Thus, there is also a need to reduce the amount of carbohydrate-based sweeteners, such as sugar, contained in protein-containing beverages.

JP 2015-8635 A

Protein-containing beverages often contain flavorings, for example to improve drinkability or palatability. The flavorings impart, for example, a fruit flavor or the flavor of a beverage of choice to the protein-containing beverage. If the expression of such flavors is insufficient, for example, the above-mentioned objectives may not be fully achieved, which is undesirable.

The inventors have found that when the protein content of a protein-containing beverage is increased, particularly when the protein content is high and the content of carbohydrates such as sugar is low, the flavor expression of the flavoring contained in the protein-containing beverage is significantly impaired. Deterioration of flavor expression is undesirable. Insufficient flavor expression can have a negative effect, for example, on the drinkability or palatability of the beverage. Therefore, the present invention aims to improve flavor expression in protein-containing beverages.

The present inventors have discovered that certain protein-containing beverages can improve the flavor development of flavorings.
That is, the present invention provides the following:
[1] A protein-containing beverage comprising a flavoring, lactose, and a protein, and a content ratio of a carbohydrate-based sweetener other than lactose is 0.5% by mass or less relative to the mass of the protein-containing beverage,
The protein content is more than 2.5% by mass relative to the mass of the beverage, and the ratio of the lactose content to the protein content, rounded off to two decimal places, is more than 0.33.
The protein-containing beverage.
[2] The protein-containing beverage described in [1], wherein the protein includes milk protein.
[3] The protein-containing beverage described in [1], wherein the protein includes casein.
[4] The protein-containing beverage according to any one of [1] to [3], wherein the lactose is refined lactose, lactose contained in dairy ingredients, or both.
[5] The protein-containing beverage according to any one of [1] to [4], wherein the flavoring includes a fruit-based flavoring, a nut-based flavoring, or a beverage flavoring.
[6] A protein-containing beverage described in any one of [1] to [5], wherein the lipid content of the protein-containing beverage is 0.5% by mass or less relative to the mass of the beverage.
[7] The protein-containing beverage described in any one of [1] to [6], further containing a high-intensity sweetener.
[8] A protein-containing beverage described in any one of [1] to [7], having a calorie content of 50 kcal or less per 100 ml.
[9] A method for producing a protein-containing beverage comprising a flavoring, lactose, and a protein, and a content of a carbohydrate sweetener other than lactose is 0.5% by mass or less relative to the mass of the protein-containing beverage,
The production method includes a solution preparation step of preparing a solution in which a flavoring, lactose, and a protein are dissolved,
The dissolution solution preparation step includes:
The method is carried out so that the protein content exceeds 2.5% by mass relative to the mass of the solution, and the ratio of the mass of the lactose to the mass of the protein in the solution, rounded off to two decimal places, exceeds 0.33.
The manufacturing method.
[10] A method for improving the flavor of a protein-containing beverage, the method comprising:
The method includes a solution preparation step of preparing a solution in which a flavoring, lactose, and a protein are dissolved,
The dissolution solution preparation step includes:
The method is carried out so that the protein content exceeds 2.5% by mass relative to the mass of the solution, and the ratio of the mass of the lactose to the mass of the protein in the solution, rounded off to two decimal places, exceeds 0.33.
The method.

The present invention can improve the flavor expression of flavors in protein-containing beverages. In particular, the present invention is particularly suitable for improving the flavor expression of flavors in protein-containing beverages that have a low content of carbohydrate sweeteners such as sugar or that do not contain such carbohydrate sweeteners. For example, the present invention can improve the flavor expression in beverages that do not contain sugar or have a low sugar content and a high protein content. This makes the beverage easier to consume or increases the commercial value of the beverage.
The effects of the present invention are not limited to those described herein, and may be any of the effects described in this specification.

The following describes preferred embodiments of the present invention. However, the present invention is not limited to the following preferred embodiments, and can be freely modified within the scope of the present invention.

The protein-containing beverage according to the present invention contains a flavoring, lactose, and a protein. When the beverage contains a low content of carbohydrate sweeteners other than lactose, the flavor expression of the flavoring can be improved by adjusting the content of the protein in the beverage and the ratio of the lactose content to the protein content. In particular, adjusting the ratio of the lactose content to the protein content contributes to improving the flavor expression of the flavoring.
In one embodiment, the protein content exceeds 2.5% by mass of the beverage, the content of the carbohydrate sweetener other than lactose is 0.5% by mass or less of the beverage, and the ratio of the lactose content to the protein content, rounded to two decimal places, exceeds 0.33. Adjusting the ratio in this manner contributes to improving the flavor expression of the flavoring.
As used herein, "flavor expression" refers to the degree of flavor (based on both aroma and taste) felt when drinking a protein-containing beverage.
In this specification, the symbol "to" used for a numerical range includes the numerical values before and after as the lower limit and upper limit, respectively.

The protein-containing beverages are described in more detail below.

(1) Flavoring The protein-containing beverage contains a flavoring. The flavoring may be, for example, one or a combination of two or more of a fruit flavoring, a nut flavoring, a beverage flavoring, a sweet flavoring, a dairy flavoring, and a vanilla flavoring, but may also be a flavoring other than these. The flavoring may be, for example, a fruit flavoring, a nut flavoring, or a beverage flavoring. As shown in the examples described below, the effects of the present invention can be obtained when various flavors are used.

The fruit flavors may include, for example, one or a combination of two or more of citrus flavors, pome fruit flavors, stone fruit flavors, berry flavors, melon flavors, and tropical fruit flavors.
The citrus flavor may be, for example, one or a combination of two or more of orange flavor, lemon flavor, grapefruit flavor, lime flavor, and mandarin flavor.
The pome fruit flavour may be, for example, apple flavour or pear flavour.
The stone fruit flavor may be, for example, peach flavor, apricot flavor, or cherry flavor.
The berry flavor may be, for example, a strawberry flavor, a raspberry flavor, a blueberry flavor, or a grape flavor (such as, for example, muscat flavor).
The melon flavor may be, for example, melon flavor or watermelon flavor.
The tropical fruit flavor may be, for example, banana flavor, kiwi fruit flavor, pineapple flavor, or mango flavor.
The nut flavor may be an almond flavor, a chestnut flavor, and a hazelnut flavor.
The beverage flavor may be, for example, a coffee flavor (e.g., cafe au lait flavor), a black tea flavor, a cocoa flavor, a chocolate flavor, or a tea flavor (e.g., matcha flavor or green tea flavor).
The sweet flavor may be, for example, maple flavor, honey flavor, or sugar flavor.
The dairy flavor may be, for example, a milk flavor, a butter flavor, a yogurt flavor, or a caramel flavor.
The protein-containing beverage may include one or a combination of two or more of these flavorings.

The content of the flavoring may be, for example, 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.02% by mass or more, 0.04% by mass or more, 0.06% by mass or more, or 0.08% by mass or more, and may even be 0.1% by mass or more, relative to the mass of the beverage.
The content of the flavoring may be, for example, 2% by mass or less, preferably 1% by mass or less, preferably 0.8% by mass or less, more preferably 0.6% by mass or less, 0.4% by mass or less, or 0.2% by mass or less, relative to the mass of the beverage.
The numerical range of the content of the fragrance may be defined by a value selected from these upper and lower limits, and may be, for example, 0.001% by mass to 2% by mass, 0.001% by mass to 1% by mass, 0.01% by mass to 0.8% by mass, or 0.01% by mass to 0.6% by mass.

(2) Lactose The protein-containing beverage contains lactose. The lactose contained in the protein-containing beverage may be lactose added to the beverage as refined lactose, or may be lactose derived from a protein raw material (e.g., a dairy raw material), or may be both of these.

In one embodiment, the ratio of the lactose content to the protein content (lactose content/protein content) rounded to two decimal places is preferably more than 0.33, more preferably 0.34 or more, 0.35 or more, 0.36 or more, 0.037 or more, 0.038 or more, and even more preferably 0.40 or more or 0.42 or more. Setting the ratio rounded to two decimal places within the range specified by such a lower limit contributes to improving the flavor expression of the fragrance.
From the viewpoint of improving the flavor expression of the fragrance, the upper limit of the value obtained by rounding off the third decimal place of the ratio may not be particularly limited, but from the viewpoint of reducing the calorific value of the beverage, for example, the value obtained by rounding off the third decimal place of the ratio may be, for example, 1.00 or less, preferably 0.99 or less, 0.98 or less, 0.97 or less, 0.96 or less, or 0.95 or less, and more preferably 0.94 or less, 0.93 or less, 0.92 or less, 0.91 or less, or 0.90 or less.
The numerical range of the ratio, rounded to two decimal places, may be defined by values selected from these upper and lower limits, and may be, for example, greater than 0.33 to 1.00, 0.34 to 1.00, or 0.40 to 0.95.

The lactose content is preferably more than 1.5% by mass, more preferably 1.6% by mass or more, 1.7% by mass or more, 1.8% by mass or more, or 1.9% by mass or more, based on the mass of the protein-containing beverage. Setting the lactose content within the range defined by such a lower limit contributes to improving the flavor expression of the flavoring.
From the viewpoint of improving the flavor expression of the flavoring, the upper limit of the lactose content may not be particularly limited, but from the viewpoint of reducing the calorific value of the beverage, the lactose content may be, for example, 5.0 mass% or less, and in particular 4.8 mass% or less, 4.6 mass% or less, 4.4 mass% or less, or 4.2 mass% or less, relative to the mass of the protein-containing beverage.
The numerical range of the lactose content may be defined by a value selected from these upper and lower limits, and may be, for example, from more than 1.5% by mass to 5.0% by mass or less, from 1.6% by mass to 4.8% by mass, or from 1.7% by mass to 4.6% by mass.

The ratio rounded to the nearest tenth and the lactose content can be adjusted, for example, by adjusting the amount of refined lactose and/or the amount of protein raw material (particularly dairy raw material) added to the beverage. To increase the ratio rounded to the nearest tenth and the lactose content, for example, the amount of refined lactose added or the amount of protein raw material (particularly dairy raw material) containing more lactose added can be increased. To decrease the ratio rounded to the nearest tenth and the lactose content, for example, the amount of refined lactose added or the amount of protein raw material (particularly dairy raw material) containing more lactose added can be decreased.

The lactose content of a protein-containing beverage can be calculated by adding up the mass of lactose derived from the raw materials used in 100 g of the protein-containing beverage. If such a calculation is not possible, the mass of lactose contained in the protein-containing beverage may be measured by high performance liquid chromatography. The measurement is performed as follows.
Approximately 1.0 to 5.0 g of the protein-containing beverage to be used as a sample is weighed into a 50 mL volumetric flask and dissolved in ultrapure water to a constant volume. The amount of sample to be collected may be adjusted as appropriate by a person skilled in the art depending on the amount or concentration of the sample. After the dissolution, the sample is further dissolved in an ultrasonic device for about 10 minutes. The solution is then passed through an ultrafiltration filter (UF membrane 10,000 cut) to obtain a test liquid. The treatment with the ultrafiltration filter may be, for example, a centrifugation treatment at 9,800 x g for 30 minutes (10 to 15 ° C.). After the treatment with the ultrafiltration filter, the test liquid is subjected to high performance liquid chromatography measurement. The measurement conditions are as follows.
<Measurement conditions>
Column: Shodex RS-pak DC-613, φ6 mm×150 mm or equivalent Column temperature: 70° C.
(This may be adjusted depending on the optimum temperature of the column used and the separation state of the sample.)
Mobile phase: ultrapure water/acetonitrile mixture (25:75 V/V)
(The ratio of ultrapure water/acetonitrile in the mobile phase may be adjusted in the range of about 15:85 to 25:75 depending on the separation state of the sample.)
Flow rate: 1.2 ml/min
(The flow rate may be adjusted within a range of about 0.8 to 1.2 ml/min depending on the ratio of the mobile phase.)
Detector: Differential refractive index detector Injection amount: 10 μl
Analysis method: Peak height analysis
The ratio rounded off to two decimal places is calculated using the lactose content measured by the above-mentioned measurement method and the protein content described later.

(3) Protein The protein-containing beverage contains a protein. The protein may be an animal protein or a vegetable protein, or may be both of them.
The animal protein may for example comprise one or more of milk protein, egg protein and collagen. In a preferred embodiment, the beverage comprises a milk protein. The milk protein may in particular be casein, whey protein or both.
The vegetable protein may for example comprise one or more of soy protein, rice protein and wheat protein, hi a preferred embodiment, the beverage comprises soy protein.
The raw material (also called protein raw material) used to provide the protein to the protein-containing beverage may be appropriately selected by those skilled in the art. For example, when the protein is a milk protein, a milk raw material described later may be used as the protein raw material to add the milk protein to the beverage.

In one embodiment, the protein content is preferably more than 2.5% by mass, more preferably 2.6% by mass or more, 2.8% by mass or more, or 3.0% by mass or more, even more preferably 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 3.8% by mass or more, or 4.0% by mass or more, and particularly preferably 4.2% by mass or more, or 4.4% by mass or more, relative to the mass of the protein-containing beverage.
The protein content may be, for example, 10% by mass or less, preferably 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less, relative to the mass of the protein-containing beverage.
The numerical range of the protein content may be defined by a value selected from these upper and lower limits, and may be, for example, more than 2.5% by mass to 10.0% by mass, 2.6% by mass to 9.0% by mass, or 2.8% by mass to 8.0% by mass.
In this specification, the protein content of a protein-containing beverage expressed in "% by mass" can be converted to the protein content expressed in "g/ml" by multiplying the protein content by the specific gravity of the beverage. That is, (g/ml) = (% by mass) x (specific gravity). The specific gravity may be, for example, the specific gravity of the protein-containing beverage at 15°C.

The protein content can be calculated by adding up the mass of protein derived from the ingredients contained in 100 g of the protein-containing beverage. If such a calculation is not possible, the protein content in the protein-containing beverage can be measured by the Kjeldahl method.

In a preferred embodiment, the protein comprises a milk protein, particularly preferably casein, and may further comprise, in addition to casein, a whey protein.
With regard to casein and whey protein among the proteins contained in the beverage, the casein content by mass:whey protein content by mass may be, for example, 95:5 to 75:25, particularly 95:5 to 80:20, and more particularly 90:10 to 80:20.

The dairy protein may be provided to the protein-containing beverage by dairy ingredients. For example, the dairy protein may be provided to the beverage by blending a caseinate such as sodium caseinate or calcium caseinate, acid casein, micellar casein concentrate (e.g., MCC (Micellar Casein Concentrate) and MCI (Micellar Casein Isolate)), or a dairy protein concentrate (e.g., MPC (Milk Protein Concentrate) and MPI (Milk Protein Isolate)) to the beverage.

In one embodiment, the protein-containing beverage may include a micellar casein concentrate or a milk protein concentrate, or both. That is, some or all of the milk protein may be derived from the micellar casein concentrate or the milk protein concentrate, or both. These concentrates have a high protein content and are therefore suitable for increasing the protein content of the beverage. Also, these concentrates have a low fat content and therefore contribute to reducing the fat content of the beverage.

The mass ratio of casein to whey protein in the micellar casein concentrate may be, for example, 95:5 to 85:15, and more specifically, about 90:10.
The protein content in the micellar casein concentrate is, for example, about 75% by weight or more, preferably 76% by weight or more, 77% by weight or more, or 78% by weight or more, or even 79% by weight or more, based on the weight of the concentrate. In general, the protein content of the MCC is about 80% by weight, and the protein content of the MCI is, for example, 85% by weight or more, particularly about 90% by weight.
The protein-containing beverage contains the micellar casein concentrate, which efficiently provides milk protein to the beverage. When the micellar casein concentrate is used as a milk protein source, the flavor of the protein-containing beverage can be made cleaner than when the milk protein concentrate is used as a milk protein source.
The lactose content in the micellar casein concentrate is, for example, not more than 16% by weight, in particular not more than 11% by weight, based on the weight of the concentrate.
The micellar casein concentrate is obtained by enriching the MPC with a higher proportion of casein without enzymatic treatment, for example rennet.

The mass ratio of casein to whey protein in the milk protein concentrate is, for example, 85:15 to 75:25, particularly less than 85:15 to 75:25, and more specifically, about 80:20.
The protein content in the milk protein concentrate is, for example, about 75% by weight or more, preferably 76% by weight or more, 77% by weight or more, or 78% by weight or more, or even 79% by weight or more, based on the weight of the concentrate. In general, the protein content of the MPC is about 80% by weight, and the protein content of the MPI is, for example, 85% by weight or more, particularly about 90% by weight.
The lactose content in the milk protein concentrate is, for example, not more than 20% by weight, in particular not more than 12% by weight, based on the weight of the concentrate.
The milk protein concentrate is obtained, for example, by removing lactose and/or salts from skim milk (particularly sterilized skim milk) by a membrane process such as diafiltration membrane and/or ultrafiltration membrane, etc. To produce the milk protein concentrate, further processes such as heating, concentration, and drying may be performed after the membrane process.

The protein-containing beverage may contain other dairy ingredients in addition to the micellar casein concentrate and/or the dairy protein concentrate as dairy ingredients that contribute the dairy proteins to the beverage.
The protein-containing beverage may also contain only other dairy ingredients as dairy ingredients that provide the beverage with the dairy proteins, without including the micellar casein concentrate and/or the dairy protein concentrate.
The other dairy raw material may be one or a combination of two or more of skim milk, skim concentrated milk, and skim milk powder. The skim milk, skim concentrated milk, and skim milk powder may have a casein:whey protein content mass ratio of, for example, 85:15 to 75:25, and more specifically, about 80:20.
Skim milk, concentrated skim milk, and powdered skim milk contain more lactose than the micellar casein concentrate and the milk protein concentrate, and are therefore suitable for providing protein to a protein-containing beverage and for adjusting (especially increasing) the lactose content of the protein-containing beverage.

The protein-containing beverage may further contain a whey protein concentrate (also known as WPC) and/or a whey protein isolate (WPI), but does not necessarily have to contain both. "WPC" refers to a whey protein-containing composition with a whey protein content of 25% to 80% by mass, and "WPI" refers to a whey protein-containing composition with a whey protein content of more than 80%.

In a preferred embodiment, the protein-containing beverage comprises the micellar casein concentrate and/or the milk protein concentrate, in which the protein-containing beverage contains the micellar casein concentrate and/or the milk protein concentrate such that the protein content falls within the numerical ranges mentioned above.
In this embodiment, the protein-containing beverage has a total content of the micellar casein concentrate and the milk protein concentrate, relative to the mass of the protein-containing beverage, of preferably more than 3.2% by mass, more preferably 3.4% by mass or more, 3.6% by mass or more, or 3.8% by mass or more, even more preferably 4.0% by mass or more, 4.2% by mass or more, 4.4% by mass or more, 4.6% by mass or more, or 4.8% by mass or more, and particularly preferably 5.0% by mass or more, or 5.2% by mass or more.
In this embodiment, the total content of the micellar casein concentrate and the milk protein concentrate may be, for example, 10.0% by mass or less, preferably 9.0% by mass or less, 8.0% by mass or less, or 7.0% by mass or less, relative to the mass of the protein-containing beverage.
In this embodiment, the numerical range of the total content ratio of the micellar casein concentrate and the milk protein concentrate may be defined by a value selected from these upper and lower limits, and may be, for example, more than 3.2% by mass to 10.0% by mass, 3.4% by mass to 9.0% by mass, or 3.6% by mass to 8.0% by mass.
In this embodiment, the protein-containing beverage contains the micellar casein concentrate but may not contain the milk protein concentrate, in which case the total content percentages mentioned above refer to the content percentage of the micellar casein concentrate alone.
Also, in this embodiment, the protein-containing beverage may contain the milk protein concentrate but not the micellar casein concentrate, in which case the total content percentage mentioned above means the content percentage of the milk protein concentrate alone.
The micellar casein concentrate and the milk protein concentrate used in this embodiment have a low lactose content, for example, about 8% by mass. Therefore, in this embodiment, in order to adjust the ratio of the lactose content to the protein content (the lactose content/the protein content) rounded to two decimal places, refined lactose may be added to the beverage, or skim milk and/or skim milk powder with a higher lactose content may be added to the beverage.

In some preferred embodiments, the protein-containing beverage comprises the micellar casein concentrate and/or the milk protein concentrate, and may further comprise skim milk and/or skim milk powder. In such embodiments, the micellar casein concentrate and/or the milk protein concentrate and the skim milk and/or skim milk powder are contained in the protein-containing beverage such that the protein content falls within the numerical ranges mentioned above.
In the above-mentioned embodiment, the protein-containing beverage may have a total content of the micellar casein concentrate and the milk protein concentrate of, for example, 2.0% by mass or more, preferably 2.2% by mass or more, 2.4% by mass or more, 2.6% by mass or more, or 2.8% by mass or more, and more preferably 3.0% by mass or more, 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, or 3.8% by mass or more, relative to the mass of the protein-containing beverage.
In the above embodiment, the total content of the micellar casein concentrate and the milk protein concentrate may be, for example, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, or 5.0% by mass or less, relative to the mass of the protein-containing beverage.
In the above embodiment, the numerical range of the total content ratio of the micellar casein concentrate and the milk protein concentrate may be defined by a value selected from these upper and lower limit values, and may be, for example, 2.0% by mass to 8.0% by mass or 3.0% by mass to 6.0% by mass.
The micellar casein concentrate and/or the milk protein concentrate have a different lactose content from the skim milk and/or the skim milk powder, the latter being higher. Therefore, by adjusting the mixing ratio of these components, the ratio of the lactose content to the protein content can be adjusted to within the above-mentioned numerical range, rounded to two decimal places. In this case, lactose does not need to be mixed into the beverage, which allows it to be labeled, for example, as sugar-free or sugar-free.

(4) Carbohydrate-Based Sweeteners The protein-containing beverage of the present invention has a content of carbohydrate-based sweeteners other than lactose (the total content of sugar, starch-derived sugar sweeteners, other sugar sweeteners other than lactose, and sugar alcohol sweeteners described below) of 0.5% by mass or less, preferably 0.4% by mass or less, more preferably 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less, and even more preferably 0.01% by mass or less, relative to the mass of the beverage.
In one embodiment, the protein-containing beverage of the present invention may be substantially free of carbohydrate-based sweeteners other than lactose, and in particular the content of carbohydrate-based sweeteners other than lactose may be 0% by mass relative to the mass of the beverage.
Such a low content of carbohydrate sweeteners other than lactose allows the calorie content of the protein-containing beverage to be reduced, meeting the needs of users who are looking for such a protein-containing beverage. In addition, for example, the protein-containing beverage can be sold with a label saying that it is sugar-free or has no added sugar, which can increase the commercial value.

In this specification, the carbohydrate sweetener is a sweetener that is a carbohydrate, more specifically, sugar, starch-derived sugar sweeteners, other sugar sweeteners, and sugar alcohol sweeteners, and also includes sweeteners containing two or more of sugar, starch-derived sugar sweeteners, other sugar sweeteners, and sugar alcohol sweeteners. The protein-containing beverage of the present invention has a low content of carbohydrate sweeteners other than lactose as described above, and may even contain no carbohydrate sweeteners. This makes it possible to label the beverage as, for example, no added sugar or no sugar.
Sugar is a sweetener whose main component is sucrose. Sugar can be classified into sucrose sugar (e.g., white sugar, granulated sugar, white sugar, and liquid sugar) and sucrose sugar (e.g., brown sugar and wasanbon).
Starch-derived sugar sweeteners include glucose, maltose, fructose, starch syrup, isomerized sugar, isomaltooligosaccharides, and trehalose.
Other sugar sweeteners include lactose and oligosaccharides that are used as sweeteners, such as fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides.
Sugar alcohol sweeteners include sugar alcohols used as sweeteners, such as sorbitol, mannitol, and maltitol.
The sweetener containing two or more of sugar, starch-derived sugar sweeteners, other sugar sweeteners, and sugar alcohol sweeteners is, for example, sugar mixed fructose glucose syrup.

As described above, the protein-containing beverage of the present invention has a low content of carbohydrate sweeteners, which contributes to reducing the calorific value of the beverage, and further allows the efficient intake of protein while reducing the calorific value of the beverage.
In particularly preferred embodiments, the protein-containing beverages of the present invention may be configured as sugar-free or no-added sugar beverages.
In a particularly preferred embodiment, the protein-containing beverage of the present invention may be configured as "a beverage whose main ingredient is raw milk, cow's milk, special cow's milk, raw buffalo milk, or foods produced using these as ingredients, other than those listed in paragraphs 2 to 12 and paragraphs 14 to the preceding paragraph," as defined in Article 2, paragraph 42 of the Ministerial Ordinance on Milk, etc.

(5) Other Components The protein-containing beverage of the present invention may further contain components other than those described above in (1) to (4). These components are described below.

(5-1) High-intensity sweetener The protein-containing beverage may contain a high-intensity sweetener. The high-intensity sweetener is also called a non-sugar sweetener. Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, stevia, and licorice. The protein-containing beverage may contain any one or a combination of two or more of these high-intensity sweeteners.
In one embodiment, the protein-containing beverage comprises sucralose. In a particularly preferred embodiment, the protein-containing beverage may comprise a combination of sucralose and acesulfame potassium.
The content ratio of the high-intensity sweetener may be appropriately set by those skilled in the art depending on the desired level of sweetness, and may be, for example, 0.0001% by mass or more, preferably 0.001% by mass or more, more preferably 0.01% by mass or more, based on the mass of the protein-containing beverage. By setting the content ratio at or above this lower limit, an appropriate sweetness is expressed.
The content of the high-intensity sweetener may be, for example, 0.1% by mass or less, preferably 0.08% by mass or less, 0.06% by mass or less, or 0.04% by mass or less, based on the mass of the protein-containing beverage. By keeping the content at or below this upper limit, it is possible to prevent excessive sweetness from being expressed.

(5-2) Coloring Agent The protein-containing beverage may contain a coloring agent. The coloring agent may be appropriately selected by a person skilled in the art so as to impart to the beverage a color corresponding to the flavor imparted by the flavoring agent. For example, if the flavoring agent imparts a fruit flavor to the beverage, the coloring agent may be appropriately selected by a person skilled in the art so as to impart to the beverage a color that represents the appearance of the fruit.

(5-3) Functional or Nutritional Ingredients The protein-containing beverage may further contain functional or nutritional ingredients.
The functional ingredient may be, for example, an ingredient that enhances the function of a protein or an ingredient that promotes the absorption of a protein, etc. An example of the functional ingredient may be, but is not limited to, polyphenol.
The nutritional components include, for example, calcium and vitamins, more specifically, vitamins A, B1, B2, B6, C, D, and E.
The protein-containing beverage may include one or more of these functional and nutritional ingredients.

(5-4) Water The protein-containing beverage may be constituted as an aqueous solution containing the protein.
The water content may be appropriately adjusted by one skilled in the art depending on, for example, the desired protein concentration.
The water content of the protein-containing beverage may be, for example, 75% by mass or more, 77% by mass or more, or 80% by mass or more relative to the mass of the protein-containing beverage.
The water content of the protein-containing beverage may be, for example, 99% by mass or less, 98% by mass or less, or 97% by mass or less, relative to the mass of the protein-containing beverage.

(5-5) Lipids The protein-containing beverage may contain lipids, but the lipid content is preferably low, and the beverage may be substantially free of lipids.
For example, the lipid content of the protein-containing beverage may be 0.5% by mass or less, and is preferably 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less, relative to the mass of the beverage.
As described above, the beverage does not have to contain lipids, and there is no particular need to set a lower limit for the lipid content, but it may be, for example, 0 mass % or more.

(6) Physical Properties of the Beverage The protein-containing beverage of the present invention may be in a liquid form. The protein-containing beverage of the present invention may be constituted as an aqueous solution in which the protein is dissolved in water, or may be constituted as an oil-in-water emulsion.

The viscosity of the protein-containing beverage of the present invention at 20°C may be, for example, 200 mPa·s or less, preferably 100 mPa·s or less, and more preferably 50 mPa·s or less.

The pH of the protein-containing beverage of the present invention at 20°C may be, for example, 6.0 to 8.0, preferably 6.3 to 7.7, and more preferably 6.5 to 7.5.

The specific gravity of the protein-containing beverage of the present invention at 20°C may be, for example, 1.0 to 1.5, preferably 1.01 to 1.4, and more preferably 1.02 to 1.2.

The protein-containing beverage of the present invention may have a color that corresponds to the flavor imparted by the flavoring contained therein, for example, if the beverage has a strawberry flavor, the beverage may be reddish.
In addition, the protein-containing beverage of the present invention does not have to be transparent. The beverage may be cloudy. For example, the beverage may be white, or white with a color corresponding to the flavor. If the beverage has a strawberry flavor, the beverage may be white with a color corresponding to the flavor (e.g., reddish white, particularly pink).

The calorie content per 100 ml of the protein-containing beverage of the present invention may be, for example, 50 kcal or less, preferably 45 kcal or less, more preferably 40 kcal or less, and in some embodiments, may be 35 kcal or less. The calorie content per 100 ml of the protein-containing beverage of the present invention may be, for example, 5 kcal or more, particularly 10 kcal or more.
The calorific value of the protein-containing beverage of the present invention may be set relatively low in this manner, thereby making it possible to reduce the amount of calories ingested from the beverage.

(7) Manufacturing method The protein-containing beverage of the present invention can be manufactured by a manufacturing method including adding and mixing the components contained in the beverage to water. More specifically, the manufacturing method includes a solution preparation step of preparing a solution in which flavoring, lactose, and protein are dissolved. In the solution preparation step, at least a protein raw material and flavoring are added to water to obtain the solution. The protein raw material may provide protein to the protein-containing beverage of the present invention. The protein raw material may also provide lactose to the protein-containing beverage of the present invention. In addition to the protein raw material, lactose may also be added to the solution.

The solution preparation step may be carried out so that the solution has the composition and/or physical properties of the beverage described in (1) to (6) above. The same explanations are also applicable to the solution preparation step. The order of addition, method of addition, and method of mixing of each component can be appropriately selected by those skilled in the art.
In one embodiment, the solution preparation step is carried out so that the protein content exceeds 2.5% by mass relative to the mass of the beverage, the content of the carbohydrate sweetener other than lactose is 0.5% by mass or less relative to the mass of the beverage, and the ratio of the lactose content to the protein content, rounded to two decimal places, exceeds 0.33. By carrying out such a solution preparation step, a protein-containing beverage with improved flavor expression can be obtained. The content percentages and ratios are as described above in (1) to (4), and the same explanation also applies to the present production method.

The flavoring, the lactose, and the protein may be as described in (1) to (3) above.
Preferably, in the dissolution preparation step, no saccharide-based sweetener other than lactose is added to the dissolution solution. That is, in the production method, the saccharide-based sweetener other than lactose described in (4) above does not need to be used.

In the dissolution preparation step, the protein may be added to water as the above-mentioned protein raw material (particularly a dairy raw material).
The lactose may be contained in the protein ingredient. That is, the lactose may be added to the water as the protein ingredient is dissolved in the water. The lactose may be, for example, a combination of lactose contained in the protein ingredient and lactose added separately from the protein ingredient. In some embodiments, the protein ingredient may be lactose-free, in which case the protein-containing beverage includes lactose added separately from the protein ingredient.
The flavoring may be added to the solution after the protein is dissolved in the water, or alternatively, the flavoring may be dissolved in the water simultaneously with or prior to the dissolution.

In the dissolution preparation process, other ingredients are appropriately added to the dissolution. The other ingredients may be as described in (5) above. The dissolution to which the necessary ingredients have been added in this manner may be used as a protein-containing beverage according to the present invention.

The method may further include a purification step of purifying or filtering the solution. The purification step may be performed, for example, using a clarifier known in the art, or may be performed by filtration, for example, using a filter of 80 mesh or more. After the purification step, a homogenization step and/or a sterilization step, which will be described later, may be performed.

The manufacturing method may further include a homogenization step of homogenizing the dissolved solution. The homogenization step may be performed using a homogenizer. The homogenizer may be an apparatus known in the art. The total pressure in the homogenization process may be, for example, 10 MPa to 30 MPa, and preferably 15 MPa to 25 MPa. The second stage pressure in the homogenization process may be, for example, 1 MPa to 10 MPa, and preferably 2 MPa to 8 MPa.

The manufacturing method may further include a sterilization step of sterilizing the solution. The sterilization step may be performed by any method known in the art, such as retort sterilization, indirect heat sterilization (plate type, tubular type, or scraping type), direct heat sterilization (steam injection type or steam infusion type), etc. The temperature and processing time employed in the sterilization process may be appropriately selected by a person skilled in the art depending on the sterilization method.
The homogenization step may be performed before the pasteurization step, or the homogenization step may be performed after the pasteurization step.

The manufacturing method may further include a filling step of filling a container with the dissolving solution. The filling step may be performed after the sterilization step, or may be performed before the sterilization step. When the filling step is performed after the sterilization step, the filling step may be performed aseptically. The container may be, for example, a paper pack, a plastic bag, a plastic bottle, a plastic cup, an aluminum pouch, a metal can, or a glass container. The filling step causes the dissolving solution to be filled in the container. The protein-containing beverage of the present invention may be sold in a state filled in the container.
In the filling step, for example, 50 ml to 2000 ml, particularly 50 ml to 1000 ml, more particularly 80 ml to 600 ml, and even more particularly 100 ml to 500 ml of the protein-containing beverage of the present invention may be filled per container. The amount of protein contained in the protein-containing beverage in one container may be, for example, 5 g to 30 g, particularly 8 g to 25 g, and more particularly 10 g to 20 g.

(8) Method of Use The protein-containing beverage of the present invention may be used to supplement protein. The beverage may be consumed in various situations. For example, the beverage may be consumed before, during, or after training or sports. In a preferred embodiment, the beverage may be consumed after training or sports.
The beverage may also be consumed, for example, before, during or after a meal. The beverage may also be consumed, for example, before going to bed.

(9) Method for Improving Flavor The present invention also provides a method for improving the flavor of a protein-containing beverage, and in particular, a method for improving the flavor of a protein-containing beverage containing a flavoring, lactose, and a protein.
More specifically, the method includes a solution preparation step of preparing a solution in which flavoring, lactose, and protein are dissolved. The solution preparation step is performed so that the protein content exceeds 2.5% by mass of the beverage, the content of the carbohydrate sweetener other than lactose is 0.5% by mass or less by mass of the beverage, and the ratio of the lactose content to the protein content, rounded to two decimal places, exceeds 0.33. By performing the solution preparation step in this manner, the flavor expression of the solution when used as a beverage is improved.
The solution preparation step may be carried out as explained in the above (6) regarding the production method of the present invention, and the explanation also applies to the flavor improving method of the present invention.

(10) Example Composition The protein-containing beverage of the present invention may have, for example, the following nutritional composition.
The calorific value per 100 ml of the beverage may be, for example, 50 kcal or less, preferably 45 kcal or less, more preferably 40 kcal or less, and in some embodiments 35 kcal or less. The calorific value per 100 ml of the beverage may be, for example, 5 kcal or more, particularly 10 kcal or more.
The protein content of the beverage per 100 ml may be, for example, 3 g or more, preferably 4 g or more or 5 g or more. The protein content of the beverage per 100 ml may be, for example, 15 g or less, in particular 10 g or less, more in particular 8 g or less.
The lipid content of the beverage per 100 ml may be, for example, 2 g or less, in particular 1 g or less, more in particular 0.5 g or less, or even 0.1 g or less, or 0.001 g or less, and in particular may be substantially free of lipid, i.e. 0 g per 100 ml.
The carbohydrate content of the beverage per 100 ml may be, for example, 6 g or less, preferably 5 g or less, 4 g or less, or 3 g or less. The carbohydrate content of the beverage per 100 ml may be, for example, 0.1 g or more, particularly 0.2 g or more, more particularly 0.3 g or more.
The dietary fiber content per 100 ml of the beverage may be, for example, 1 g or less, preferably 0.5 g or less, or 0.3 g or less, or may be zero. The dietary fiber content per 100 ml of the beverage may be, for example, 0.001 g or more, particularly 0.01 g or more.
The salt equivalent amount per 100 ml of the beverage may be, for example, 0.3 g or less, preferably 0.2 g or less, 0.1 g or less, or 0.09 g or less. The salt equivalent amount per 100 ml of the beverage may be, for example, 0.001 g or more, particularly 0.01 g or more, more particularly 0.1 g or more.
The calcium content per 100 ml of the beverage may be, for example, 10 mg or more, preferably 50 mg or more, more preferably 100 mg or more. The calcium content per 100 ml of the beverage may be, for example, 300 mg or less, particularly 280 mg or less, more particularly 250 mg or less.

(11) Example

In the following examples, the ratio of lactose content to protein content was calculated by rounding to two decimal places.

<Test Example 1>

1. Objective Test Example 1 was conducted to examine the relationship between the protein content and flavor.

2. Sample preparation

Samples 1 to 10 having the compositions shown in Table 1 were prepared as follows. Samples 1 to 10 all had the same lactose content of 0.46% by mass.
The "protein content" in the table was calculated by multiplying the blending ratio of the milk protein Milei MC 80 by the protein content in the milk protein (78% by mass).
The "lactose content" in the table is the total content of the amount of lactose calculated by multiplying the blending ratio of the milk protein Milei MC 80 by the lactose content in the milk protein (8% by mass) and the amount of lactose added separately.
The preparation method for each sample is described below.

(Sample 1)
Water at 60°C to 70°C (hereinafter, the water in which each component is dissolved is also referred to as "dissolution water") was taken in a mixer, and milk protein (Milei MC 80 (Milei), milk protein content: 78% by mass, lactose content: 8% by mass, micellar casein concentrate MCC) and high-intensity sweetener (Sunsweet SA-5050) were added thereto, and these components were dissolved to obtain a solution. Next, flavors (strawberry flavor (Sanei Gen F.F.I. Co., Ltd.) and blueberry flavor (Takasago International Corporation)) were added to the mixer and mixed with the solution in the mixer. After the mixing, the solution was cooled to 20°C or lower. After the cooling, water was further added to the solution to make up the solution, and the solution was adjusted to have each component in the content ratio shown in Table 1. After the adjustment, the solution was subjected to homogenization (total pressure: 22 MPa, second stage pressure: 5 MPa). After the homogenization, the solution was heat sterilized at 85° C. for 10 minutes and then cooled to 10° C. or lower to obtain sample 1.

(Samples 2 to 9)
Samples 2 to 9 were prepared by appropriately mixing Sample 1 and Sample 10 described below.

(Sample 10)
Sample 10 was prepared in the same manner as Samples 2-9, except that no milk protein was dissolved in the water.

3. Sensory Evaluation Test A sensory evaluation test of Samples 1 to 10 was conducted by a panel of 10 members well trained in the beverage technology field. Samples 1 to 10, which had been refrigerated at 10°C or less, were used in the test. The panelists had previously rubbed each other out, with Sample 1 being the reference sample, and evaluated the flavor expression based on the fragrance when each sample was eaten, using the evaluation criteria shown in Table 2 below.
Flavor expression refers to the degree of flavor (based on both aroma and taste) felt when drinking each sample. As shown in the table, each sample was evaluated using a seven-level rating scale, with each level assigned a score of 1 to 7. Of these seven levels, the middle score of 4 means that the sample has the same flavor as the reference sample (sample 1), and scores of 5, 6, and 7 mean that the flavor expression is stronger, i.e., a stronger flavor is felt. Scores of 3, 2, and 1 mean that the flavor expression is weaker, i.e., a weaker flavor is felt.

4. Results The results of the sensory evaluation test of Test Example 1 are shown in Table 3 below.

The results shown in the table show that when the protein content is 2.5% by mass or less, the flavor expression is better than that of the reference sample when comparing sample 1 with samples 5 to 9. However, samples 2 to 4, which have a protein content of more than 2.5% by mass, showed weaker or similar flavor expression compared to the reference sample.
From the above results, it became clear that in protein-containing beverages, when the protein content is high (especially when it exceeds 2.5% by mass), the flavor expression due to the flavoring is weakened.

<Test Example 2>

1. Objective Test Example 2 was conducted to examine the relationship between the ratio of lactose content to protein content and flavor.

2. Preparation of Samples Samples 11 and 19 having the formulations shown in Table 4 below were prepared in the same manner as in Test Example 1. The protein content of each of these samples was 4.5% by mass. Sample 11 is the same as Sample 1 prepared in Test Example 1.
Samples 13-18 were prepared by appropriately mixing Sample 11 and Sample 19.
Sample 12 shown in the same table was also prepared in the same manner as in Test Example 1, except that no milk protein was added. Sample 12 is a beverage that does not contain protein but does contain flavoring, i.e., flavored water. The flavored water of Sample 12 contains flavoring and high-intensity sweetener.
The protein content in the table was calculated by multiplying the blending ratio of the milk protein Milei MC 80 by the protein content in the milk protein (78% by mass).
The lactose content in the table is the total content of the amount of lactose calculated by multiplying the blending ratio of the milk protein Milei MC 80 by the lactose content in the milk protein (8% by mass) and the amount of lactose added separately.
The lactose content/protein content values in the table were calculated by rounding off the ratio of the "lactose content"/"protein content" of each sample to two decimal places.

3. Sensory Evaluation Test A sensory evaluation test was conducted by nine panelists well trained in the beverage technical field in the same manner as in Test Example 1. The reference sample was Sample 11. As described above, Sample 11 was the same as Sample 1 used as the reference sample in Test Example 1.

4. Results The results of the sensory evaluation test are shown in Table 5 below.

As shown in the table, it was revealed that samples 15 to 19, which have a lactose content exceeding 1.5% by mass, exhibited stronger flavor expression than reference sample 11. The ratio of lactose content to protein content in samples 15 to 19 exceeded 0.33.
These results show that by increasing the lactose content, particularly when the ratio of lactose content to protein content is greater than 0.33, the flavor expression by the flavoring can be improved.

<Test Example 3>

1. Objective Test Example 3 was conducted to investigate the relationship between the types of flavors contained in protein-containing beverages and the taste.

2. Preparation of Samples Samples 20 to 31 having the compositions shown in Table 6 were prepared in the same manner as in Test Example 1. The protein content of the samples was 4.5% by mass, and the flavor content was 0.1% by mass.
The lactose content of the reference samples, Samples 20, 22, 24, 26, 28, and 30, was 0.46% by mass, which is the same as that of the reference samples (Samples 1 and 11) used in the above Test Examples 1 and 2. The lactose content of Samples 21, 23, 25, 27, 29, and 31 was 2% by mass.

3. Sensory Evaluation Test A sensory evaluation test was carried out in the same manner as in Test Example 1 by a panel of 10 people well trained in the beverage technical field.
In the evaluation of sample 21, sample 20 was used as the reference sample. Similarly, in the evaluation of sample 23, sample 22 was used as the reference sample, in the evaluation of sample 25, sample 24 was used as the reference sample, in the evaluation of sample 27, sample 26 was used as the reference sample, in the evaluation of sample 29, sample 28 was used as the reference sample, and in the evaluation of sample 31, sample 30 was used as the reference sample.

4. Results The results of the sensory evaluation test of Test Example 3 are shown in Table 7 below.

As shown in the table, it was revealed that the flavor expression was stronger for all flavors, chocolate, matcha, strawberry, banana, melon, and orange, compared to the reference sample. That is, as in Test Example 2, by increasing the lactose content, particularly by increasing the ratio of the lactose content to the protein content, the flavor expression was improved.
These results show that the effect of improving flavor expression by increasing the lactose content, in particular the effect of improving flavor expression by making the ratio of lactose content to protein content greater than 0.33, is achieved with a variety of flavors, regardless of the type of flavor.

Claims (10)

A protein-containing beverage comprising a flavoring, lactose, and a protein, and a content ratio of a carbohydrate-based sweetener other than lactose is 0.5% by mass or less based on the mass of the protein-containing beverage,
The protein content is more than 2.5% by mass relative to the mass of the beverage, and the ratio of the lactose content to the protein content, rounded off to two decimal places, is more than 0.33.
The protein-containing beverage. The protein-containing beverage according to claim 1, wherein the protein comprises a milk protein. The protein-containing beverage according to claim 1, wherein the protein includes casein. The protein-containing beverage according to claim 1 or 2, wherein the lactose is refined lactose or lactose contained in dairy ingredients, or both. The protein-containing beverage according to claim 1 or 2, wherein the flavoring includes a fruit flavoring, a nut flavoring, or a beverage flavoring. The protein-containing beverage according to claim 1 or 2, wherein the lipid content of the protein-containing beverage is 0.5% by mass or less relative to the mass of the beverage. The protein-containing beverage according to claim 1 or 2, further comprising a high-intensity sweetener. The protein-containing beverage according to claim 1 or 2, which has a calorie content of 50 kcal or less per 100 ml. A method for producing a protein-containing beverage comprising a flavoring, lactose, and a protein, and a content of a carbohydrate-based sweetener other than lactose is 0.5% by mass or less based on the mass of the protein-containing beverage,
The production method includes a solution preparation step of preparing a solution in which a flavoring, lactose, and a protein are dissolved,
The dissolution solution preparation step includes:
The method is carried out so that the protein content exceeds 2.5% by mass relative to the mass of the solution, and the ratio of the mass of the lactose to the mass of the protein in the solution, rounded off to two decimal places, exceeds 0.33.
The manufacturing method. A method for improving the flavor of a protein-containing beverage, the protein-containing beverage comprising a flavoring, lactose, and a protein, and a content of a carbohydrate-based sweetener other than lactose of 0.5% by mass or less based on the mass of the protein-containing beverage, the method comprising the steps of:
The method includes a solution preparation step of preparing a solution in which a flavoring, lactose, and a protein are dissolved,
The dissolution solution preparation step includes:
The method is carried out so that the protein content exceeds 2.5% by mass relative to the mass of the solution, and the ratio of the mass of the lactose to the mass of the protein in the solution, rounded off to two decimal places, exceeds 0.33.
The method.