Protein-containing foods and beverages

Abstract

To provide protein-containing food and beverages that have reduced the unpleasant taste, primarily the bitterness characteristic of protein. [Solution] Protein-containing food and beverage containing cocoa husk.

Description

Technical Field

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[0001] The present invention relates to protein-containing food and drink products.

Background Art

[0002] In recent years, due to the increasing health consciousness, foods with an increased protein content have been developed.

[0003] For example, Patent Document 1 discloses an oil-based molded food with a reduced fishy taste despite a high protein content. Patent Document 2 discloses a novel protein-containing beverage having a good flavor that can be easily consumed even by elderly people whose digestive organs decline, chewing ability, and swallowing function decrease with aging, and a method for producing the same.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] When the protein content of food and drink products increases, there is a problem that it becomes difficult to eat mainly due to the fishy taste peculiar to proteins.

[0006] Therefore, an object of the present invention is to provide a protein-containing food and drink product with reduced difficulty in eating mainly due to the fishy taste peculiar to proteins.

Means for Solving the Problems

[0007] As a result of intensive studies by the present inventors, it has been found that by using cacao husk, the difficulty in eating mainly due to the fishy taste peculiar to proteins in food and drink products is reduced.

[0008] This disclosure includes the following embodiments. [1] Protein-containing food and beverages, including cocoa husk. [2] The protein-containing food and beverage according to [1], wherein the ratio of the cocoa husk content to the protein content is 0.05 to 1.5, expressed as cocoa husk content (mass%) / protein content (mass%). [3] The protein-containing food and beverage according to [1] or [2], wherein the particle size of the cocoa husk is 1000 μm or less as the 90% passage diameter when the particle size distribution is measured by laser diffraction-scattering. [4] A protein-containing food or beverage according to any one of [1] to [3], wherein the protein comprises animal protein and / or plant protein. [5] The protein-containing food or beverage according to any one of [1] to [4], wherein the cocoa husk content is 0.5% by mass or more based on 100% by mass of the protein-containing food or beverage. [6] The protein-containing food or beverage according to any one of [1] to [5], wherein the protein content is 1.5% by mass or more based on 100% by mass of the protein-containing food or beverage. [7] Furthermore, a protein-containing food or beverage as described in any of [1] to [6], which also contains cocoa. [8] A protein-containing food or beverage as described in any of [1] to [7], which is a cocoa beverage, chocolate, or bar food. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide protein-containing food and beverages that have reduced unpleasantness, mainly due to the bitter taste unique to proteins. [Modes for carrying out the invention]

[0010] The embodiments of the present invention will be described in detail below, but the present invention is not limited to these, and various modifications are possible without departing from the spirit of the invention.

[0011] One embodiment of the present invention relates to a protein-containing food and beverage containing cocoa husk.

[0012] <Protein-containing foods and beverages> In the protein-containing food and beverage according to this embodiment, the inclusion of cocoa husk reduces the unpleasant taste, primarily due to the bitterness characteristic of protein. This unpleasant taste, primarily due to the bitterness characteristic of protein, includes the powdery texture of protein, the bitterness characteristic of amino acids, and the grain-like odor.

[0013] The protein-containing food and beverages according to this embodiment are food and beverages that contain protein, and may also be food and beverages with an increased protein content. Examples of food and beverages with an increased protein content include food and beverages that are labeled as having a high protein content, containing protein, or having an enhanced protein content.

[0014] <Food and drink> In this embodiment, the food and beverages include both beverages and food products. Examples of beverages include cocoa drinks, soy milk drinks, protein drinks, protein soups, dairy drinks, coffee, nutritional drinks, collagen drinks, and smoothies. Examples of food products include confectionery such as chocolate, baked goods, and snacks, powdered protein products, and processed foods such as jelly. Depending on the shape of the food product, examples include molded foods and powdered foods.

[0015] Cocoa beverages are manufactured using chocolate dough, semi-chocolate dough, cocoa mass, cocoa butter, cocoa cake, cocoa powder (cocoa), and / or cocoa extract powder as raw materials, with the addition of sugars, dairy products, edible oils and fats, flavorings, and other edible substances as necessary, and are mixed, homogenized, and are consumed as is or diluted, and contain 0.5% or more cocoa by weight.

[0016] Chocolate refers to a product obtained by solidifying and shaping chocolate dough into a desired shape. Further, chocolate may include a product obtained by combining chocolate dough with other edible substances and solidifying and shaping them. For example, those obtained by mixing or kneading an edible substance into chocolate dough, making a shell with chocolate dough and putting an edible substance inside, coating an edible substance with chocolate dough, coating chocolate dough with an edible substance, and joining chocolate dough with an edible substance. Examples of edible substances include nuts, fruits, liquids, candies, biscuits, and sugars.

[0017] Chocolate dough refers to a product manufactured through normal processes using, as raw materials, cocoa mass, cocoa butter, cocoa cake, or cocoa powder prepared from cocoa beans, and adding, if necessary, sugars, dairy products, edible oils and fats other than cocoa butter, flavors, etc. Chocolate dough may be manufactured through processes including mixing, grinding, atomizing, and / or refining.

[0018] Note that the "chocolate dough" in this embodiment may include the "chocolate dough" and "quasi-chocolate dough" defined in the "Fair Competition Rules Regarding the Labeling of Chocolates", and the "chocolate" in this embodiment may include the "chocolate", "quasi-chocolate", "chocolate confectionery", and "quasi-chocolate confectionery" defined in the said rules.

[0019] A shaped food is a food obtained by shaping raw materials, and is solid, at least when eaten. Examples of raw materials for shaped foods include soy protein isolates, oils and fats, sugars, dietary fibers, sugar alcohols, dairy raw materials, sweeteners, vitamins, and minerals.

[0020] The shaping method of shaped foods is not particularly limited. For example, it can be manufactured by a method of filling raw materials into a mold of a desired shape, cooling, and then taking out the solidified product. Also, it can be manufactured by a method of shaping raw materials into a desired shape and then baking.

[0021] Examples of protein-containing molded foods include bar foods such as cereal bars, granola bars, and protein bars, as well as baked goods.

[0022] Powdered foods refer to solid or liquid foods that have been processed into a powder form. They may be consumed in powder form, or they may be consumed in a form other than powder by adding liquid to the powder.

[0023] Examples of protein-containing powdered foods include powdered protein foods.

[0024] <Protein> Examples of proteins contained in protein-containing foods and beverages include animal proteins and plant proteins. Examples of animal proteins include whey protein, casein protein, and collagen. Examples of plant proteins include soy protein, wheat protein, and pea protein. Protein-containing foods and beverages may contain one or more types of proteins.

[0025] The protein contained in protein-containing foods and beverages may be protein obtained by extraction from raw materials, or protein obtained by processing the extracted protein by concentration, separation, and / or hydrolysis.

[0026] The protein content in protein-containing foods and beverages is preferably 1.5% by mass or more, more preferably 3.0% by mass or more, and even more preferably 4.0% by mass or more, based on 100% by mass of the protein-containing food and beverage. There is no particular upper limit to the protein content in protein-containing foods and beverages, but from the viewpoint of ease of eating and drinking, it is preferable, for example, to have a protein content of 60.0% by mass or less, based on 100% by mass of the protein-containing food and beverage.

[0027] In the case of protein-containing beverages, the protein content is preferably 1.5% by mass or more, and more preferably 3.0% by mass or more, based on 100% by mass of the protein-containing beverage. There is no particular upper limit to the protein content in protein-containing beverages, but from the viewpoint of ease of drinking, for example, it is preferably 20.0% by mass or less, and more preferably 15.0% by mass or less, based on 100% by mass of the protein-containing beverage.

[0028] In the case of protein-containing foods, the protein content is preferably 3.0% by mass or more, and more preferably 6.0% by mass or more, based on 100% by mass of the protein-containing food. There is no particular upper limit to the protein content in protein-containing foods, but for example, it is preferably 60.0% by mass or less, and more preferably 40.0% by mass or less, based on 100% by mass of the protein-containing food.

[0029] In the case of protein-containing chocolate, the protein content is preferably 3.0% by mass or more, and more preferably 6.0% by mass or more, based on 100% by mass of the protein-containing chocolate. There is no particular upper limit to the protein content in protein-containing chocolate, but for example, it is preferably 30.0% by mass or less, and more preferably 20.0% by mass or less, based on 100% by mass of the protein-containing chocolate.

[0030] In the case of protein-containing molded foods, the protein content is preferably 3.0% by mass or more, and more preferably 6.0% by mass or more, based on 100% by mass of the protein-containing molded food. There is no particular upper limit to the protein content in protein-containing molded foods, but for example, it is preferably 60.0% by mass or less, and more preferably 40.0% by mass or less, based on 100% by mass of the protein-containing molded food.

[0031] The protein content can be measured by the nitrogen quantitative conversion method. Alternatively, the protein content of protein-containing foods and beverages may be the protein content listed on the nutrition label of the food or beverage.

[0032] <Cacao Husk> In this embodiment, cocoa husk refers to the outer shell of a cocoa bean. The cocoa husk may be roasted or unroasted.

[0033] The cocoa husk may be in the form it is removed from the cocoa beans, or it may be crushed and powdered. From the viewpoint of further reducing the unpleasant taste, mainly due to the bitterness unique to protein, and from the viewpoint of smooth texture, the particle size of the cocoa husk may be 1000 μm or less, preferably 500 μm or less, more preferably 250 μm or less, and even more preferably 150 μm or less, as the 90% passage diameter when the particle size distribution is measured by laser diffraction / scattering. The lower limit of the particle size of the cocoa husk is not particularly limited, but as the 90% passage diameter when the particle size distribution is measured by laser diffraction / scattering, it may be, for example, 1 μm, 10 μm, 20 μm, or 30 μm. The particle size of the cocoa husk can be measured using a laser diffraction / scattering particle size distribution analyzer.

[0034] The cocoa husk content in protein-containing foods and beverages is preferably 0.5% by mass or more, and more preferably 1.5% by mass or more, based on 100% by mass of the protein-containing food and beverage. There is no particular upper limit to the cocoa husk content in protein-containing foods and beverages, but from the viewpoint of preserving the flavor of the food and beverage, for example, it is preferably 50.0% by mass or less, and more preferably 40.0% by mass or less, based on 100% by mass of the protein-containing food and beverage. By keeping the cocoa husk content within the above range, the problems of the present invention can be solved more effectively and reliably.

[0035] In the case of protein-containing beverages, the cocoa husk content is preferably 1.0% by mass or more, and more preferably 1.5% by mass or more, based on 100% by mass of the protein-containing beverage. There is no particular upper limit to the cocoa husk content in protein-containing beverages, but for example, it is preferably 10.0% by mass or less, and more preferably 5.0% by mass or less, based on 100% by mass of the protein-containing beverage.

[0036] In the case of protein-containing foods, the cocoa husk content is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more, based on 100% by mass of the protein-containing food. There is no particular upper limit to the cocoa husk content in protein-containing foods, but for example, it is preferably 50.0% by mass or less, and more preferably 40.0% by mass or less, based on 100% by mass of the protein-containing food.

[0037] In the case of protein-containing chocolate, the cocoa husk content is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more, based on 100% by mass of the protein-containing chocolate. There is no particular upper limit to the cocoa husk content in protein-containing chocolate, but for example, it is preferably 30.0% by mass or less, and more preferably 20.0% by mass or less, based on 100% by mass of the protein-containing chocolate.

[0038] In the case of protein-containing molded foods, the cocoa husk content is preferably 1.0% by mass or more, and more preferably 2.0% by mass or more, based on 100% by mass of the protein-containing molded food. There is no particular upper limit to the cocoa husk content in protein-containing molded foods, but for example, it is preferably 50.0% by mass or less, and more preferably 40.0% by mass or less, based on 100% by mass of the protein-containing molded food.

[0039] In the protein-containing food and beverage according to this embodiment, the ratio of cocoa husk content to protein content is preferably 0.05 to 1.5, and more preferably 0.07 to 1.4, as expressed as cocoa husk content (mass%) / protein content (mass%). By keeping the ratio of cocoa husk to protein content within the above range, the problems of the present invention can be solved more effectively and reliably.

[0040] In the case of protein-containing beverages, the ratio of cocoa husk content to protein content is preferably 0.35 to 1.3, and more preferably 0.40 to 1.2, expressed as cocoa husk content (mass%) / protein content (mass%).

[0041] In the case of protein-containing foods, the ratio of cocoa husk content to protein content is preferably 0.05 to 1.4, and more preferably 0.07 to 1.3, expressed as cocoa husk content (mass%) / protein content (mass%).

[0042] In the case of protein-containing chocolate, the ratio of cocoa husk content to protein content is preferably 0.20 to 1.0, and more preferably 0.25 to 0.7, expressed as cocoa husk content (mass%) / protein content (mass%).

[0043] In the case of protein-containing molded foods, the ratio of cocoa husk content to protein content is preferably 0.05 to 0.20, and more preferably 0.07 to 0.18, expressed as cocoa husk content (mass%) / protein content (mass%).

[0044] <Other ingredients> The protein-containing food and beverage according to this embodiment preferably further contains cocoa. While the inclusion of protein may reduce the cocoa flavor derived from the cocoa, using cocoa husk can prevent this reduction or even enhance the cocoa flavor. Cocoa content refers to the total amount of cocoa nibs, cocoa mass, cocoa butter, cocoa cake, and cocoa powder (without flavorings or other substances) excluding water. The cocoa content is preferably 0.10 to 90.0% by mass, and more preferably 0.50 to 80.0% by mass, based on 100% by mass of the protein-containing food and beverage.

[0045] The protein-containing food and beverage according to this embodiment may contain optional components depending on the type of food or beverage.

[0046] <Manufacturing method> The protein-containing food and beverage according to this embodiment can be produced by mixing protein and cocoa husk. Depending on the type of food or beverage, other components may be mixed in. The method of mixing protein and cocoa husk is not particularly limited, and known methods can be used depending on the type of food or beverage. [Examples]

[0047] The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is not limited thereto.

[0048] <Preparation of cocoa husks> Cocoa husks were ground using a grinder. The resulting coarse grind was sterilized by adding water and heating. The sterilized material was dried and re-ground using a drying grinder to obtain cocoa husk powder. The particle size of the obtained cocoa husk powder was 115.0 μm, measured as the 90% passage diameter when the particle size distribution was measured using the laser diffraction / scattering method. The particle size was measured using a dry method with air as the dispersion medium, with a laser diffraction / scattering particle size distribution analyzer (Microtrac-Bell "MT3300EXII").

[0049] <Sensory evaluation items> The evaluation items and criteria for this assessment are as follows:

[0050] [Ease of drinking] 1 point: Difficult to drink 2 points: Slightly difficult to drink 3 points: Neither agree nor disagree 4 points: Relatively easy to drink 5 points: Easy to drink

[0051] [Off-flavors (primarily an unpleasant, bitter taste characteristic of protein)] 1 point: No off-flavors detected. 2 points: I don't really notice any off-flavors. 3 points: Neither agree nor disagree 4 points: Slightly off-flavored. 5 points: I can taste some off-flavors.

[0052] [roughness] 1 point: No roughness felt. 2 points: I don't feel much roughness. 3 points: Neither agree nor disagree 4 points: Slightly rough texture. 5 points: Feels rough.

[0053] [deliciousness] 1 point: Not tasty 2 points: Not very tasty 3 points: Neither agree nor disagree 4 points: Somewhat tasty 5 points: Delicious

[0054] [Cocoa flavor] 1 point: I can't taste the richness of the cocoa. 2 points: I don't really taste the richness of the cocoa. 3 points: Neither agree nor disagree 4 points: You can slightly taste the richness of the cocoa. 5 points: You can taste the richness of the cocoa.

[0055] <Evaluation of protein and cocoa husk> Beverages were prepared by mixing soybean powder with or without cocoa husk powder in the amounts shown in the table below. The protein content of the soybean powder was 87% by mass. The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0056] [Table 1]

[0057] <Confirmation of the masking effect of cocoa husk depending on the type of protein> Soy powder, casein powder, or whey powder were mixed with or without cocoa husk powder in the amounts shown in the table below into milk chocolate. The protein content of the milk chocolate was 9.6% by mass, based on the milk chocolate as a reference. The protein content of the soy powder was 87% by mass, based on the soy powder as a reference. The protein content of the casein powder was 90% by mass, based on the casein powder as a reference. The protein content of the whey powder was 80% by mass, based on the whey powder as a reference. The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0058] [Table 2]

[0059] <Evaluation of beverages> Soybean powder was mixed with cocoa husk powder, or without cocoa husk powder, in the amounts shown in the table below. The protein content of the soybean powder was 87% by mass, based on the soybean powder as the standard. The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0060] [Table 3]

[0061] <Evaluation of chocolate> To investigate the effect of protein on chocolate, milk chocolate and soy powder were mixed in the amounts shown in the table below. The protein content of milk chocolate was 9.6% by mass (based on milk chocolate), and the protein content of soy powder was 87% by mass (based on soy powder). The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0062] [Table 4]

[0063] Next, milk chocolate, soybean powder, and cocoa husk powder were mixed in the amounts shown in the table below. The protein content of the milk chocolate was 9.6% by mass, based on the milk chocolate as the base, and the protein content of the soybean powder was 87% by mass, based on the soybean powder as the base. The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0064] [Table 5]

[0065] <Evaluation of bar food products> Soybean powder was mixed with or without cocoa husk powder in the amounts shown in the table below with milk chocolate, soybean puffs, and palm oil. The resulting mixture was then poured into a mold, cooled, and shaped to produce a bar food product. The protein content of the milk chocolate was 9.6% by mass, based on the milk chocolate as the base; the protein content of the soybean powder was 87% by mass, based on the soybean powder as the base; and the protein content of the soybean puffs was 78.4% by mass, based on the soybean puffs as the base. The table below shows the average of the evaluation results from five sensory evaluation panelists who received prior training for this assessment.

[0066] [Table 6]

Claims

1. Cacao husk and, A protein-containing food or beverage comprising soy protein, wheat protein, and pea protein, and one or more selected from the group consisting of extracted whey protein, casein protein, and collagen, The aforementioned protein-containing food and beverage is a protein-containing food, The particle size of the aforementioned cocoa husk is 1000 μm or less, as the 90% passage diameter when the particle size distribution is measured using the laser diffraction / scattering method. A protein-containing food or beverage in which the protein content is 6.0% by mass or more relative to 100% by mass of the protein-containing food or beverage.

2. The protein-containing food and beverage according to claim 1, wherein the ratio of the cocoa husk content to the protein content is 0.05 to 1.5, expressed as cocoa husk content (mass%) / protein content (mass%).

3. The protein-containing food and beverage according to claim 1, wherein the cocoa husk content is 0.5% by mass or more based on 100% by mass of the protein-containing food and beverage.

4. Furthermore, the protein-containing food and beverage according to claim 1, further containing cocoa.

5. The protein-containing food or beverage according to claim 1, which is chocolate or a bar food.

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