WO2016056366A1

WO2016056366A1 - Acidic protein beverage

Info

Publication number: WO2016056366A1
Application number: PCT/JP2015/076253
Authority: WO
Inventors: 悠悟島; 齋藤　努; 敦也桂; 匠佐藤; 典史足立
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2014-10-10
Filing date: 2015-09-16
Publication date: 2016-04-14
Also published as: MY178433A; CN107105723A; JP6673210B2; TW201613491A; JPWO2016056366A1; KR102522320B1; SG11201702875XA; TWI635805B; KR20170069204A

Abstract

　The purpose of the present invention is to provide an acidic liquid beverage in which dispersion of a protein in a liquid is stably maintained and settling does not readily occur over a long period of time even when a relatively large amount of the protein is blended in the liquid beverage. An acidic protein beverage characterized in that at least one raw material containing a protein is a powdered protein material satisfying a specific condition, the protein content is 1 wt% or greater, a soybean polysaccharide and/or a pea polysaccharide is included as a protein dispersion stabilizer, and the acidic protein beverage is liquid and has a pH of 3-5.

Description

Acidic protein beverage

The present invention relates to a liquid and acidic beverage containing protein.

Since proteins are high molecular and amphiphilic, some have gelling properties, thickening properties, and water retention properties. Powdered protein materials such as separated protein that contain this in high concentrations are free of water and therefore easier to manage and distribute than liquid materials, and can be added to various processed foods because they can be formulated at high concentrations. It is widely used as a material for improving physical properties.
In addition, for example, soy protein has a well-balanced amino acid composition and has physiological functions such as cholesterol lowering action, and is also used in nutritional and health foods that expect nutritional supplementation and physiological functions. .

According to the “2011 White Paper on Aging Society” published by the Cabinet Office, the population of elderly people aged 65 and over in Japan is the highest ever, at 29.58 million, and one in five people is aged. A society in which the proportion of elderly people in Japan exceeds 21% of the total population) is approaching. Under such circumstances, “Healthy Japan 21” promoted by the Ministry of Health, Labor and Welfare has set the goal of extending healthy life expectancy. The term “healthy life expectancy” as used herein refers to the period of time during which he was able to spend without any illness or disability. Healthy life expectancy (average independence period) = Average life expectancy-non-independence period Time period)

¡Ingestion of the necessary amount of nutrients is indispensable for extending healthy life expectancy. Among them, protein is an indispensable substance for the maintenance of life, and it performs various functions while constructing human tissues. According to the “Japanese Nutrition Intake Standards” (2010 edition), published by the Ministry of Health, Labor and Welfare, the recommended amount of protein for elderly people over the age of 70 is 60 g per day, the same as that for general adults. However, in general, daily living activities become inactive in elderly people, and the amount of food intake decreases with a decrease in appetite. Therefore, it is necessary to consume protein efficiently with a small amount of intake.

Under such circumstances, foods aimed at supplementing proteins for the elderly are being developed utilizing the excellent nutritional physiology functions of various proteins, and various beverages have been developed as one form of food. However, most of the high protein beverages that have been put on the market for the purpose of protein supplementation are neutral beverages. On the other hand, as the elderly population increases, the preference needs have changed, and not only neutral flavor but also variety such as product development of acidic flavor such as fruit juice is required. There is also a need for acidic flavors in the field of enteral nutrients (also called “rich liquid foods”).

However, since many proteins such as soy protein and milk protein have an isoelectric point in the acidic range, the protein precipitates under acidic conditions, reducing the commercial value in appearance and texture. In addition, health-oriented beverages and enteral nutrients often have enhanced minerals such as calcium and magnesium, and these minerals are more reactive with proteins and promote protein aggregation, further dispersing proteins. Make stabilization difficult. Furthermore, since enteral nutrients also contain fats and oils, long-term emulsification stability is also required.
Therefore, there is a need for a technique that can highly blend protein in an acidic and liquid beverage and that can stabilize the dispersion for a long period of time.

Japanese Patent Laid-Open No. 5-7458 JP-A-7-99947 JP 2001-190220 A JP 2005-323530 A JP 60-256372 A Special table 2007-536924

It is technically difficult to formulate a relatively large amount of protein in an acidic liquid beverage that has the worst dispersion stability for the protein. In particular, it is more difficult to stabilize a dispersion by hydrating a powdered protein material in a powder state and blending it in a large amount. Even if water-soluble polysaccharides that have been conventionally known as protein dispersion stabilizers in Patent Documents 1 to 6 and the like are added, precipitation occurs in a liquid beverage containing a relatively large amount of protein over a long period of time. It has been difficult to guarantee the dispersion stability of proteins.
Accordingly, an object of the present invention is to provide an acidic liquid beverage in which precipitation is not likely to occur over a long period of time even when a relatively large amount of protein is blended, and the dispersion of the protein in the liquid is stably maintained. There is.

The present inventors initially tried to combine various water-soluble polysaccharides using a highly soluble powdered protein material to solve the above problems, but it was difficult to stabilize the dispersion of the protein. It was. Therefore, as a result of further earnest research, a relatively large amount of protein is contained, and a water-soluble polysaccharide is used in combination as a protein dispersion stabilizer, and as a water-soluble polysaccharide in a liquid and pH 3-5 acidic protein beverage system, We obtained knowledge that selecting soy polysaccharides or pea polysaccharides, selecting specific powdered protein materials, and combining them together is important for stabilizing protein dispersion in acidic beverages. The invention has been completed.

That is, the present invention includes the following configurations.
(1) At least one of the protein-containing raw materials is a powdered protein material that satisfies the following requirements a) to c), the protein content is 1% by weight or more, and a soybean polysaccharide and / or peas An acidic protein beverage comprising a saccharide as a protein dispersion stabilizer, being liquid and having a pH of 3 to 5,
a) the powdered protein material is a protein hydrolyzate, and the degree of hydrolysis is 10 to 35% as 0.22M trichloroacetic acid (TCA) solubility;
b) Nitrogen solubility index (NSI) of the powdered protein material is 10 to 80,
c) The diluted protein NSI of the powdered protein material is 10 to 70,
(2) The acidic protein beverage according to (1), wherein the protein content of the acidic protein beverage is 1 to 20% by weight,
(3) The acidic protein beverage according to (1) or (2) above, wherein the protein content per dry matter of the powdered protein material is 40% by weight or more,
(4) The acidic protein beverage according to any one of (1) to (3), wherein the content of insoluble dietary fiber per dry matter of the powdered protein material is 2% by weight or less,
(5) The transmittance according to any one of (1) to (4), wherein the 5% by weight dispersion of the proteinaceous protein material has a transmittance of 1% T or less when measured with a spectrophotometer at 600 nm. Of acidic protein beverages,
(6) The acidic protein beverage according to any one of (1) to (5), wherein the powdered protein material is derived from one or more selected from soybeans, peas, mung beans and milk,
(7) The acidic protein beverage according to any one of (1) to (6), wherein the centrifugal precipitation rate is 5% by weight or less when the beverage is centrifuged at 700 × G for 20 minutes. ,
(8) The acidic protein beverage according to any one of (1) to (7), wherein the average particle size of the particles dispersed in the beverage is 5 μm or less,
(9) The acidic protein beverage according to any one of (1) to (8), wherein the beverage has a viscosity of 50 mPa / s or less,
(10) The acidic protein beverage according to any one of (1) to (9), wherein the beverage is an enteral nutrient,
(11) The acidic protein beverage according to any one of (1) to (10), wherein the beverage is filled in a sealed container and sealed,
(12) The powdered protein material has one or more origins selected from soybeans, peas, and mung beans, and the centrifugal precipitation rate when the beverage is centrifuged at 700 × G for 20 minutes is 5% by weight or less. The acidic protein beverage according to any one of (1) to (5),
(13) The acidic protein beverage according to (12) above, wherein the average particle size of the particles dispersed in the beverage is 5 μm or less,
(14) The acidic protein beverage according to (13), wherein the beverage has a viscosity of 50 mPa / s or less,
(15) The acidic protein beverage according to (14), wherein the beverage is an enteral nutrient, and the beverage is filled in a sealed container and sealed.

According to the present invention, although a relatively large amount of protein is blended and the pH is liquid and acidic, the dispersion of the protein is stably maintained in the liquid over a long period of time, and the emulsifiability with fats and oils is also improved. An excellent liquid protein beverage having a pH of 3 to 5 can be provided. In addition, according to the present invention, the protein dispersion stability can be maintained even when the viscosity is low, so that an acidic protein beverage can be finished into a clean drinking mouth with little roughness and no viscosity. The flavor derived from the powdered protein material can be finished to a good one.

In the acidic protein beverage of the present invention, at least one of the raw materials containing protein is:
a) the powdered protein material is a protein hydrolyzate, and the degree of hydrolysis is 10 to 35% as 0.22M trichloroacetic acid (TCA) solubility;
b) Nitrogen solubility index (NSI) of the powdered protein material is 10 to 80,
c) The diluted protein NSI of the powdered protein material is 10 to 70,
A powdery protein material satisfying the above three requirements, wherein the protein content is 1% by weight or more and soy polysaccharides and / or pea polysaccharides are contained as protein dispersion stabilizers, are liquid and have a pH of 3 to 5 It is characterized by being.
Hereinafter, embodiments of the present invention will be described in detail.

(Liquid and acidic protein beverage)
The liquid and acidic protein beverage (hereinafter referred to as “the present beverage”), which is the subject of the present invention, is commercialized in a liquid state and consumed by consumers. Recently, drinks called RTD drinks (Ready-To-Drink) and enteral nutrients are also conceptually included.

In addition, enteral nutrition (eternal nutrient) is also called concentrated liquid food in Japan, and refers to liquid nutritional compositions that have forms such as soup, potage, milk drinks and fruit juice drinks without ingredients, Calorie value is 1kcal / mL or more and contains at least protein, lipid, carbohydrate, mineral and vitamin as nutritional components. Preferably, it has an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. More preferably, it has an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65mg / 100kcal, magnesium: 15-40mg / 100kcal is there.

As a typical example of one distribution form, this beverage is filled and sealed in a sealed container and sold as it is to a consumer as a sealed container-packed beverage. As another example, it is put in a restaurant server and injected into a cup or the like according to consumer demand. For this reason, it is more strictly demanded that precipitation of insolubilized proteins hardly occurs even when stored in a liquid state for a long time. The effect of the present invention is particularly exerted in the form of a liquid beverage, and is most prominent in the form of a sealed container-packed beverage that is stored for a longer period of time.

Further, the liquidity of the present beverage exhibits an acidity of pH 3 to 5, and pH 3.4 to 4.6 is particularly preferable. The pH value to be selected within this range is appropriately determined by those skilled in the art in consideration of the quality of the product flavor and the like. However, when it is desired to make the sterilization conditions as mild as possible, the pH is 3 or more and less than 4 It is preferable to set in the range. On the other hand, the pH can be set in the range of 4 to 5 for the purpose of relieving acidity.

(protein)
This beverage is an acidic protein beverage containing at least protein as a nutrient component, and the protein content is 1% by weight or more per weight of the whole beverage. A higher protein content is preferable because the effect of the present invention can be effectively exhibited, preferably 1.5% by weight or more, more preferably 2% by weight or more, and further preferably 2.5% by weight or more. Moreover, the upper limit can be 20 weight% or less, 15 weight% or less, or 10 weight% or less. Many proteins, such as soy protein and milk protein, have an isoelectric point around pH 4.5, so in a liquid and acidic environment such as this beverage, the protein solubility is drastically reduced, so the protein is preserved. Precipitation tends to occur inside. That is, the protein dispersion stability deteriorates. And the degree of precipitation increases as it is stored for a long time. On the other hand, the present invention solves such a problem.

Protein types include beans such as soybeans, peas and mung beans, plant-derived proteins such as canola seeds, and milk-derived proteins. In particular, a protein derived from soybean, which is usually difficult to stabilize in an acidic dispersion, can effectively exert an effect in the present invention. The protein in the beverage is contained by blending the protein material containing the above protein into the beverage as a raw material. One essential and important ingredient is a specific powdered protein described in detail below. It is a material. In this beverage, two or more kinds of powdered protein materials can be used in combination, for example, a soy protein material and a milk protein material can be used in combination.

(Powdered protein material)
The specific powdery protein material used in the present beverage is a food material mainly composed of protein and used in various processed foods and beverages. For example, in the case of protein derived from soybeans, it is prepared by further processing soybean protein from soybean raw materials such as defatted soybeans and whole soybeans, and in general, isolated soybean protein, powdered soy milk, or various processed products thereof Is conceptually included. For milk-derived proteins, casein or concentrated milk protein (MPC) can be used.
The powdered protein material suitably has a protein content per dry matter of at least 40% by weight, preferably 50% by weight or more, and more preferably 60% by weight or more.
On the other hand, since it is used for liquid beverages, the content of insoluble dietary fiber is preferably as low as possible in order to prevent precipitation of insolubles during storage, and it is preferably 2% by weight or less per dry matter. % Or less is more preferable.

In addition, it is essential that the specific powdery protein material used in the present beverage satisfies at least the following requirements a) to c).
a) the powdered protein material is a protein hydrolyzate, and the degree of hydrolysis is 10 to 35% as 0.22M trichloroacetic acid (TCA) solubility;
b) Nitrogen solubility index (NSI) of the powdered protein material is 10 to 80,
c) The dilute acid NSI of the powdered protein material is 10 to 70.
It is important that the protein contained by blending a specific powdered protein material that satisfies all the requirements of a) to c) coexists with a specific polysaccharide described later in the beverage. And this combination acts synergistically, even if stored for a long time in a liquid and pH 3-5 acidic environment that is extremely disadvantageous for protein dispersion stability, the amount of precipitation is extremely small, making it difficult to feel roughness, A liquid and acidic protein beverage having a uniform and good appearance, low viscosity and good flavor can be obtained.
Hereinafter, these requirements will be described more specifically.

a) 0.22M Trichloroacetic acid solubility It is important that the powdered protein material used in this beverage is a protein hydrolyzate that has been enzymatically degraded to a certain degree of degradation. The degree of protein degradation can be expressed using 0.22M trichloroacetic acid solubility (TCA solubility) as an index. This figure shows the ratio of protein dissolved in 0.22M trichloroacetic acid (TCA) to total protein in a dispersion in which powdered protein material is dispersed in water to a protein content of 1.0% by weight and sufficiently stirred. It was measured by the method. As protein degradation proceeds, the TCA solubility increases.
It is important that the 0.22M TCA solubility in the powdered protein material used in this beverage is in the range of 10 to 35%. In particular, the lower limit is preferably 11% or more, more preferably 12% or more, and further preferably 13% or more. The lower limit is preferably 30% or less, and more preferably 28% or less.

If the TCA solubility of the material is too low, that is, if it is not enzymatically decomposed or if it is too low, the protein in the beverage will be present even if a specific polysaccharide described later is present. Particles are not finely dispersed, precipitation during storage is likely to occur, and roughness is easily felt. Even when the TCA solubility of the material is too high, that is, as the enzymatic degradation further proceeds, the reason is unknown, but the protein particle size tends to increase, and in any case, precipitation during storage tends to occur. , Makes it easier to feel rough. In addition, as the degree of degradation increases, it becomes easier to feel the bitter taste of peptides with a reduced molecular weight. Commercially available such as "high Newt ^(R) DC6" (Fuji Oil Co., Ltd.), the amino acid of the so-called degradation products of low molecular products which protein is fairly highly degraded called "soy peptide" (molecule And the 0.22M TCA solubility is 90% or more, so that it is distinguished from the powdered soy protein material used in this beverage.

When the degree of hydrolysis of the powdered protein material used in the present beverage is taken as another index based on the molecular weight of the protein, the average molecular weight is preferably about 10,000 to 100,000, more preferably about 20,000 to 90,000. The average molecular weight can be measured by the method described later.

b) Nitrogen solubility index (NSI)
The powdered protein material used in this beverage has an NSI (Nitrogen Solubility Index) as an index of solubility in water of 10 to 80, particularly preferably 15 to 75, 20 More preferably, 70.
Here, if the NSI is too low, the solubility of the protein is too low, the amount of precipitation increases, and the roughness is strongly felt. In this regard, powdered protein materials with reduced NSI tend to be more roughened by adding divalent metals such as calcium and magnesium during the production of powdered protein materials to react proteins and divalent metals. Therefore, it is more preferable to use a powdered protein material that does not cause such a mineral reaction, and it is preferable to use a powdered protein material in which NSI is reduced by the enzymatic decomposition of a).
NSI is represented by a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method, and is a value measured according to the method described later in the present invention.

c) Dilute acid NSI
The powdered protein material used in this beverage is an “acid-soluble protein” such as an acid-soluble soy protein or whey protein described in International Publication WO2002 / 67690, wherein the protein is highly soluble in the acidic region. Rather, it is characterized by being moderate or less. The solubility in the acidic region can be expressed using “dilute acid NSI” (NSI is an abbreviation for nitrogen solubility index) as an index, and the higher the value of the diluted acid NSI, the higher the solubility in the acidic region. It becomes. Note that dilute acid NSI is measured according to the method described below.

It is important that the dilute acid NSI of the powdered protein material used in this beverage is 10 to 70, preferably 11 to 60.
If the dilute acid NSI of the material is too high like an acidic soluble protein, the solubility of the protein in the acidic region is high, but agglomeration may occur due to reaction with minerals and it may solidify by heating. On the other hand, if the diluted acid NSI of the material is too low, the solubility of the protein is too low, resulting in a large amount of precipitation and a strong feeling of roughness.

The powdered protein material used in this beverage is such that both NSI and dilute acid NSI are in a medium range, and the protein is only partially dissolved in water. The liquid is not transparent like an acidic soluble protein, and is cloudy. The transmittance of the dispersion (concentration at 5% by weight) is 1% T or less as a value measured at 600 nm with a spectrophotometer.
The transmittance (% T) is a measure of the transparency of a dispersion containing protein, and is defined as follows. In other words, a dispersion obtained by dispersing protein powder in water so that the protein content is 5% by weight and stirring sufficiently is 1 cm by a spectrophotometer (manufactured by Hitachi High-Technologies Corporation: U-3210 self-recording spectrophotometer). Using a cell, the transmittance (% T) at 600 nm is measured.

Various powdered protein materials that satisfy all of the above requirements a) to c) are commercially available and can be purchased and obtained. For example, among powdered soy protein materials manufactured by Fuji Oil Co., Ltd., products such as “Prolina ^(R) 800”, “Prolina ^(R) HD101”, “Fujipro ^(R) CL” can be used, Any product other than these products may be used as long as it satisfies all the above requirements.
On the other hand, "Fujipuro ^(R) F" such as a general powdery soybean protein material which is not hydrolyzed in the TCA solubility is less than 10%, and NSI of 90 or more. The "Purorina ^(R) SU" is one in which TCA solubility is more than 35%. Also known as powdery soybean protein acid soluble "Soyasawa ^(R)" is extremely high solubility of the proteins in the acidic region, NSI is not less 90 or more and diluted acid NSI also 90% or more, even transmittance It has a high transparency of 80% T or more. For this reason, these products do not correspond to the powdered protein material that satisfies the above-mentioned requirements for use in the present beverage.

(Polysaccharide)
This beverage contains a specific polysaccharide (hereinafter sometimes referred to as “the present polysaccharide”) together with the above-described protein, and as the specific polysaccharide, soybean polysaccharide and / or pea polysaccharide is used. It is important to use it as a dispersion stabilizer for proteins. The polysaccharide is already known to have the effect of dispersing and stabilizing the protein in the liquid and acidic beverage, but the synergistic effect of the combination with the specific powdered protein material described above is remarkable in the present invention. It has been found.
Soy polysaccharides and pea polysaccharides are water-soluble polysaccharides composed of saccharides such as rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and are generally analyzed by gel filtration HPLC under the following conditions The average molecular weight is 1 million or less. These can be extracted from water containing raw materials containing soybean or pea insoluble dietary fiber (Okara) by water using a known method and purified if necessary. Soybean polysaccharides can be commercially available, such as the “Soya Five ^(R) ” series (Fuji Oil Co., Ltd.) and the “SM” series (San-Eigen FFI Co., Ltd.). Can be used. Moreover, what is obtained by the method as described in international publication WO2012 / 176852 and international publication WO2014 / 103833 can be used for pea polysaccharide, for example.
Gel filtration HPLC uses standard pullulan (Showa Denko Co., Ltd.) as a standard substance, analytical column “TSKgel G5000PWXL” (manufactured by Tosoh Corporation, column size: 7.8 mm I.D. × 30 cm, packing material: methacrylate polymer , Filler particle size: 10 μm, exclusion limit molecular weight: 2.5 million). The average absolute molecular weight (MM) is obtained by multi-angle laser light scattering (MALLS) calibrated with toluene after passing through the column. The eluent is, for example, 50 mM aqueous sodium acetate (pH 5.0), the column flow rate is 1.0 mL / min, and the detector is an RI detector and a MALLS detector. However, each analysis condition may be appropriately changed within a range in which a large error does not occur in the analysis value.

In the present beverage, other water-soluble polysaccharides used as a protein dispersion stabilizer can be used in combination as long as the effects of the present invention are not impaired. For example, propylene glycol alginate, high methoxyl pectin, carboxymethyl cellulose (CMC), xanthan gum, locust bean gum, guar gum, gum arabic and the like can be used. It is more preferable that the present polysaccharide is contained in the beverage before the step in which the raw material liquid is homogenized by homogenizer, stirring, heat sterilization, or the like in the production process of the beverage. The polysaccharide can be contained at any timing before or after the protein is contained in the beverage, and the polysaccharide and protein can be mixed well in an aqueous system and homogenized in advance. It is also possible to use a powdered protein material in which the polysaccharide is previously contained in an aqueous system or in a dry state. The content of the polysaccharide contained in the beverage is preferably 5 to 40% by weight, more preferably 7 to 35% by weight, based on the protein content. If the amount is within such a range, the present polysaccharide can sufficiently act with the protein, and the effect of dispersing and stabilizing the protein in an acidic solution can be further exerted. The content of this polysaccharide can be grasped by using the dietary fiber content as a guide, and it can be separated from insoluble dietary fiber using the official method for measuring dietary fiber using the enzyme-weight method (modified Prosky method). It can be analyzed as water-soluble dietary fiber.

(Average particle size in beverages)
This beverage is made from protein particles introduced from a specific powdered protein material because it is homogenized and refined by the synergistic action with this polysaccharide, or even if stored for a long time under acidic and liquid conditions. Precipitation is unlikely to occur and the texture is not easily felt. The average particle size of the particles dispersed in the beverage can be at least 5 μm or less, preferably 3 μm or less, more preferably 2 μm or less, still more preferably 1.5 μm or less, and most preferably 1 μm or less. it can.

(Centrifugal sedimentation rate of beverage)
This beverage has a low amount of sediment during long-term storage and is extremely excellent in protein dispersion stability. As an indicator of such dispersion stability, “centrifugal precipitation rate” indicating the ratio of the protein amount in the precipitate generated by centrifuging the beverage to the protein amount in the whole liquid can be used.
Specifically, a predetermined amount of the measurement sample solution is collected in a centrifuge tube, centrifuged at 700 G for 20 minutes with a centrifuge, and then the amount of precipitation (g) after discarding the supernatant is measured. The ratio (wt%) of the precipitation amount to the sample liquid amount (g) is defined as “centrifugal precipitation rate”. Thus, long-term dispersion stability in the protein solution can be easily confirmed. In this beverage, the centrifugal sedimentation rate can be 5% by weight or less, preferably 3% by weight or less.

(Viscosity of beverage)
Even if the beverage has an acidic pH and a low viscosity, the protein is difficult to precipitate and can maintain a high dispersion stability. The viscosity of the beverage can be appropriately adjusted by adding a thickener or the like according to the taste, and is not particularly limited. However, if the user prefers a refreshing mouth, the viscosity is lower. Is preferable, and the effect of the present invention can be more enjoyed. The viscosity can be 50 mPa · s or less, preferably 20 mPa · s or less, and more preferably 10 mPa · s or less. Further, it can be set to 5 mPa · s or less. The viscosity is measured with a B-type viscometer at room temperature of 20 ° C.

(Other ingredients blended in beverages)
In addition to the above-mentioned ingredients, the present beverage can be blended with various ingredients according to the product design of those skilled in the art, and the types and addition amounts are not particularly limited.
For example, various fruit juices (citrus fruits, grapes, etc.), sugars (sucrose, fructose glucose liquid sugar, dextrin, etc.), sweeteners (sucralose, aspartame, etc.), fats and oils (rapeseed oil, soybean oil, EPA, DHA, etc.), emulsifiers ( Lecithin, fatty acid esters, etc.), pH adjusters (citric acid, fumaric acid, tartaric acid, phosphoric acid, etc.), minerals (potassium salt, sodium salt, magnesium salt, calcium salt, iron salt, etc.), vitamins (A, B, C) , D, E, P, K, etc.), chelating agents (sodium citrate, polymerized phosphate, etc.) perfume, physiologically functional materials (isoflavones, saponins, lactic acid bacteria powder, peptides, glucosamine, etc.) it can.
The timing for adding a pH adjuster and adjusting the pH to 3 to 5 in the production process of the present beverage is preferably after adding the powdered protein material and the present polysaccharide.

This beverage can be produced by a known method, and can be produced through steps such as raw material preparation, water addition, stirring, dissolution, pH adjustment, homogenization (homogenizer, etc.), heat sterilization and the like.

(Measuring method)
The analysis value in the present invention is determined according to the following measurement method.
<NSI measurement method>
Add 60 ml of water to 3 g of the sample, stir the propeller at 37 ° C. for 1 hour, and centrifuge at 1400 × g for 10 minutes to collect the supernatant (I). Next, 100 ml of water is again added to the remaining precipitate, and the mixture is again stirred with a propeller at 37 ° C. for 1 hour, and then centrifuged to collect the supernatant (II). The liquid (I) and liquid (II) are combined, and water is added to the mixture to make 250 ml. After filtering this with a filter paper (NO. 5), the nitrogen content in the filtrate is measured by the Kjeldahl method. At the same time, the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as% by weight.

<Measurement method of dilute acid NSI>
Add 100 ml of 0.1% by weight citric acid aqueous solution to 2.0 g of sample, stir and extract at 40 ° C. for 60 minutes, and centrifuge at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of 0.1% by weight citric acid aqueous solution is again added to the remaining precipitate, followed by extraction with stirring at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and further 0.1% by weight citric acid aqueous solution is added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of the nitrogen recovered as filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as weight%, which is diluted acid NSI.

<Average molecular weight>
The dispersion of the protein degradation product diluted with 50 mM phosphate buffer (1% (weight / volume) SDS, 1.2% (weight / volume) NaCl, pH 7.0) was sonicated for 10 minutes. Then, it filters using a 0.2 micrometer filter. “TSK gel G3000SWXL column” is “TSK gel G2000SWXL column” (both manufactured by Tosoh Corporation, column size: inner diameter 7.8 mm × length 30 cm) at a flow rate of 0.4 ml / min at room temperature of 20 ° C. The protein degradation product is eluted using the above phosphate buffer. Protein degradation products are detected by measuring absorbance at 220 nm using a UV detector. Thereby, the weight average molecular weight of the proteolysate separated and purified in each fraction is calculated from the chart obtained using GPC software (manufactured by Tosoh Corporation).

As the molecular weight marker, the following molecular weight compounds are used.
335,000 (Thyrogloblin, manufactured by Wako Pure Chemical Industries, Ltd.)
150,000 (γ-globlin, manufactured by Wako Pure Chemical Industries, Ltd.)
67,000 (Albumin (BSA), manufactured by SIGMA)
43,000 (Peroxidase, Wako Pure Chemical Industries, Ltd.)
18,000 (Myoglobin, manufactured by SIGMA)
12,384 (Cytochrome-C, manufactured by SIGMA)
5,734 (Insulin, manufactured by SIGMA)
307 (Glutathione, manufactured by Wako Pure Chemical Industries, Ltd.)
137 (p-aminobenzoic acid, manufactured by Wako Pure Chemical Industries, Ltd.)

Hereinafter, embodiments of the present invention will be described in more detail with reference to examples and the like. In the examples, “%” and “part” indicate “% by weight” and “part by weight” unless otherwise specified. The powdered protein materials used in the examples are all commercially available from Fuji Oil Co., Ltd., and the soy polysaccharide is “Soya Five ^(R) -S” manufactured by Fuji Oil Co., Ltd. Using.

■ Test Example 1 (Tests T1 to T9)
Undecomposed product type powdery soybean protein material "Fujipuro ^(R) F" (protein content: 90.8% dry basis) was prepared was prepared commercially A ~ H as a hydrolysis type powdery soybean protein material. These commercial products A to H can be obtained by contacting Fuji Oil Co., Ltd.
The analytical values of these 0.22M TCA solubility (degradation degree), NSI, and dilute acid NSI are shown in Table 1 below.

(Table 1)

Each powdery soy protein material was mixed with water so that the protein concentration was 5% and mixed well to obtain a dispersion. The pH of these dispersions was adjusted to 4.0 with 50% citric acid solution.
However, except in the case of using a commercial product H having a high T9 dilute acid NSI and excellent solubility in acidity, in any case of T1 to T8, aggregation occurs alone, so that an acidic protein dispersion is obtained. It was not prepared, and its suitability for acidic protein beverages was poor.
The protein dispersion using the commercial product H of T9 is in an acidic or transparent liquid state, and even when heated, no agglomeration occurred. There was room for improvement to use.

■ Test Example 2 (Tests T10 to T18)
Each powdered protein material of Test Example 1 and soybean polysaccharide were mixed so that the protein concentration would be 5% and the soybean polysaccharide concentration would be 1%, and dispersed well by adding water to obtain a dispersion. The pH of this mixture was adjusted to 4.0 with a 50% citric acid solution, homogenized at 20 MPa with a homogenizer, sterilized by heating to 93 ° C., and cooled to obtain an acidic protein dispersion. .
About each obtained dispersion liquid, the physical property of each dispersion liquid was measured after standing still at 20 degreeC for 24 hours. The viscosity was measured with a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.), and the median diameter was measured with “SALD-2000” (manufactured by Shimadzu Corporation). The sample amount (g) obtained by separating each dispersion into a centrifuge tube was used as the denominator, and the collected sample was centrifuged with a centrifuge at 700 × G for 20 minutes, and the supernatant was discarded. Using the amount of precipitation (g) as a molecule, “centrifugal precipitation rate”, which is an index of protein dispersion stability, was calculated.
For each dispersion, 10 panelists were requested, and sensory evaluation was performed with respect to roughness, bitterness, and astringency (astringency) according to the criteria shown in Table 2 below, and an average value of evaluations given by each panel was calculated. 2. An average value of less than 1.5 points is evaluated as “A”, 1.5 points or more and less than 2.5 points is evaluated as “B”, 2.5 points or more and less than 3.5 points are evaluated as “C”, An evaluation “D” was given between 5 and 4 points.

(Table 2)

The above-mentioned physical property measurement results and sensory evaluation results are shown in Table 3, and comprehensively judged based on these results, indicating whether each powdered protein material is suitable as an acidic protein beverage or “total evaluation”.

(Table 3)

(Discussion)
As shown in T13 to T16, beverages selected from powdered soy protein materials C to F and used in combination with soy polysaccharides have a low viscosity even after heating and a low centrifugal sedimentation rate of 5% or less, and are rough, viscous and bitter. The astringency tends to be low, and it has an overall suitability as an acidic protein beverage. In particular, beverages using T13 to T15 powdered soy protein materials C to E with little bitterness and astringency were preferred.
On the other hand, as T10, as a powdery soybean protein material "Fujipuro ^(R) F '(undecomposed / NSI90) beverages with was unsuitable in terms of roughness and spun rate.
In addition, beverages using powdered soy protein materials A and B of T11 and T12 are degraded products, but the NSI was too high, or the dispersion stability of the protein is poor in terms of centrifugal sedimentation rate. The feeling was bad and unsuitable.
Conversely, beverages using T17 powdered soy protein material G were unsuitable in terms of median diameter after heating, centrifugal sedimentation rate, bitterness and astringency, probably because the degree of degradation was too high at 50%. Moreover, the drink using the powdery soybean protein raw material H was not suitable in terms of astringency because the NSI and dilute acid NSI were too high, and the viscosity after heating was considerably high.
Thus, in the examples using powdered protein materials other than T13 to T16 powdered soy protein materials C to F, there is no suitability as an acidic protein beverage even when combined with soy polysaccharide which is a protein dispersion stabilizer. It was.
From the above, it was suitable for acidic protein beverages to select a powdered protein material to be used in combination with soybean polysaccharide having a specific range of degree of degradation, NSI and dilute acid NSI.

■ Test Example 3 (Tests T19 to T20)
An acidic protein dispersion was prepared in the same manner as in Test Example 2, except that powdered soy protein material D was used and HM pectin and sodium carboxymethylcellulose (CMC-Na) were used instead of soy polysaccharide. Measurement and sensory evaluation were performed. The results are shown in Table 4.

(Table 4)

(Discussion)
As shown in T19 and T20, even when HM pectin or CMC-Na was combined with the powdered soy protein material D, it was confirmed that it was not suitable as an acidic protein beverage. At T19, the viscosity of the obtained acidic protein beverage was remarkably increased, and it was a very viscous drinking mouth and did not become a clean drinking mouth. At T20, the median diameter after heating was large, roughening occurred, and the amount of centrifugal precipitation was large, so that the dispersion stability of the protein was low, and this was unsuitable in that the appearance of the product was impaired.

■ Example 1 (Prescription example of acidic protein beverage)
50 g of soybean polysaccharide was added to 950 g of water, stirred and dissolved at 80 ° C. for 20 minutes, and then cooled to 20 ° C. to obtain a 5% soybean polysaccharide solution. Next, 200 g of a 5% soybean polysaccharide solution was stirred and mixed with 560 g of room temperature water, and then 28 g of powdered soybean protein material E having a degradation degree of 23% shown in Table 1 was mixed and dispersed uniformly. Next, 90 g of granulated sugar and 70 g of fructose-glucose liquid sugar were mixed and stirred until each raw material was uniformly dispersed. Then, after adjusting pH to 4.0 with a 50% citric acid solution, the total amount was made 1000 g with water, and homogenization was performed at 150 kg / cm ² . The homogenized dispersion was sterilized at 90 ° C. for 20 minutes, filled into a container and then cooled to obtain an acidic protein beverage containing 2.5% protein. Table 5 summarizes the beverage formulation of Example 1.

(Table 5)

■ Example 2 (Prescription example of acidic enteral nutrient)
100 g of soybean polysaccharide was added to 900 g of water, stirred and dissolved at 80 ° C. for 20 minutes, and then cooled to 20 ° C. to obtain a 10% soybean polysaccharide solution. Subsequently, 100 g of a 10% soybean polysaccharide solution was stirred and mixed while 500 g of normal temperature water was stirred. Next, powdery soybean protein material E55 g having a decomposition degree of 23% in Table 1 and 76 g of granulated sugar and 80 g of dextrin were mixed with powder, mixed in room temperature water containing soybean polysaccharide, and stirred until each raw material was uniformly dispersed. Then, after adjusting pH to 4.0 with a 50% citric acid solution, 100 g of a mineral solution prepared separately according to the formulation shown in Table 5 was added and sufficiently stirred. Then charged rapeseed 25 g, performed 7000rpm for 10 minutes pre-emulsified with a homomixer, after finally the total volume of water was 1000 g, homogenized in 1 stage 450 kg / ^cm 2, 2-stage 50 kg / cm ² Was applied. The homogenized dispersion was sterilized at 90 ° C. for 20 minutes, sealed and filled in a container, and then cooled to obtain an acidic enteral nutrient containing 5% protein. Table 6 summarizes the beverage formulation of Example 2.

(Table 6)

The acidic protein beverage and enteral nutrient obtained in Examples 1 and 2 were stored at 20 ° C. for 24 hours, and then physical properties of each sample were measured and sensory evaluation was performed. The measurement method and sensory evaluation method followed Test Example 2. The results are shown in Table 7.

(Table 7)

All the beverages had a very low viscosity of less than 6 mPa · s, a median diameter of less than 2 μm and good physical properties, and because the particles were fine, the mouthfeel was good and the texture was low. A beverage having a very good protein dispersion stability with a centrifugal precipitation rate of less than 2% could be prepared. In addition, the enteral nutrient of Example 2 was not observed that fats and oils were separated during storage, and the emulsification stability was high. The flavor was a delicious beverage with very little bitterness and astringency.

■ Examples 3 and 4
In the formulation of Example 1, an acidic protein beverage was obtained in the same manner as in Example 1 except that the 50% citric acid solution was adjusted to pH 3.4 (Example 3) and pH 4.5 (Example 4), respectively. . Each of these beverages had a good texture and good dispersion stability of the protein as in Example 1.

As described above, an acidic and liquid beverage excellent in flavor, texture and protein dispersion stability can be obtained by selectively combining a powdered protein material having a specific degree of degradation and soybean polysaccharide. It was.

Claims

At least one of the raw materials containing protein is a powdered protein material that satisfies the following requirements a) to c), the protein content is 1% by weight or more, and soybean polysaccharide and / or pea polysaccharide is protein An acidic protein beverage characterized in that it is liquid and has a pH of 3 to 5.
a) the powdered protein material is a protein hydrolyzate, and the degree of hydrolysis is 10 to 35% as 0.22M trichloroacetic acid (TCA) solubility;
b) Nitrogen solubility index (NSI) of the powdered protein material is 10 to 80,
c) The dilute acid NSI of the powdered protein material is 10 to 70.
The acidic protein beverage according to claim 1, wherein the protein content of the acidic protein beverage is 1 to 20% by weight.
The acidic protein beverage according to claim 2, wherein the protein content per dry matter of the powdered protein material is 40% by weight or more.
The acidic protein beverage according to claim 3, wherein the content of insoluble dietary fiber per dry matter of the powdered protein material is 2% by weight or less.
The acidic protein beverage according to claim 4, which has a transmittance of 1% T or less when a 5 wt% dispersion of the powdered protein material is measured at 600 nm with a spectrophotometer.
The acidic protein beverage according to claim 5, wherein the powdered protein material has one or more origins selected from soybeans, peas, mung beans and milk.
The acidic protein beverage according to claim 1, wherein the centrifugal precipitation rate is 5 wt% or less when the beverage is centrifuged at 700 × G for 20 minutes.
The acidic protein beverage according to claim 1, wherein the average particle size of the particles dispersed in the beverage is 5 μm or less.
The acidic protein drink of Claim 1 whose viscosity of this drink is 50 mPa / s or less.
The acidic protein beverage according to claim 1, wherein the beverage is an enteral nutrient.
The acidic protein beverage according to claim 1, wherein the beverage is filled and sealed in a sealed container.
The powdered protein material is derived from one or more selected from soybeans, peas and mung beans, and the centrifugal sedimentation rate when the beverage is centrifuged at 700 × G for 20 minutes is 5% by weight or less. The acidic protein drink according to claim 5.
The acidic protein beverage according to claim 12, wherein the average particle size of the particles dispersed in the beverage is 5 µm or less.
The acidic protein drink of Claim 13 whose viscosity of this drink is 50 mPa / s or less.
The acidic protein beverage according to claim 14, wherein the beverage is an enteral nutrient, and the beverage is filled and sealed in a sealed container.