Acidic protein food or drink and material thereof

a technology of protein food or drink and material, applied in the field of acidic food or drink, can solve the problems of monotonous taste of food or drink, reduced astringency, unpleasant feeling, etc., and achieve the effects of preventing the formation of dregs, reducing astringency, and reducing astringency

Inactive Publication Date: 2007-04-26
FUJI OIL CO LTD
View PDF3 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0023] The present invention provides a protein-containing food or drink containing protein dissolved under acidic conditions and having a favorable flavor and relieved astring

Problems solved by technology

Most of these protein foods or drinks are concentrated in a neutral pH range, thus the flavor thereof tends to be monotonous.
However, these protein-containing acidic foods or drinks have “astringency” that is a peculiar smell or an unpleasant taste, thereby giving an unpleasant feeling that is often expressed by such terms as an astringent taste, a filmy mouthfeel and graininess.
However, either of these methods is not directed to the reduction of astringency developed during eating

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0048] Soybeans were pressed, and oil was removed and separated by extraction with n-hexane as the extraction solvent. To 5 kg of the above-obtained low denatured defatted soybean (nitrogen soluble index, NSI: 91) was added 35 kg of water, and the mixture was adjusted to pH 7 with a dilute sodium hydroxide solution. After extracting with stirring at room temperature for 1 hour, the mixture was centrifuged at 4,000 G to remove “okara (soy pulp) and insolubles, thereby obtaining defatted soybean milk. The defatted soybean milk was adjusted to pH 4.5 with phosphoric acid, centrifuged at 2,000 G using a continuous centrifugal machine (decanter), and an insoluble fraction (acid precipitated curd) and a soluble fraction (whey) were obtained. Water was added to the acid precipitated curd so that the solid content became 10% by weight to obtain acid precipitated curd slurry. The slurry was adjusted to pH 3.5 with phosphoric acid, heated with a continuous direct heat sterilizer at 120° C. fo...

preparation example 2

[0049] The acid precipitated curd slurry prepared in Preparation Example 1 was adjusted to pH 4.0 with phosphoric acid, and heated to 40° C. To the solution was added phytase (manufactured by Novo Nordisk A / S) in an amount corresponding to 8 units per solids, and the mixture was subjected to the enzymatic reaction for 30 minutes. After the reaction, the mixture was adjusted to pH 3.5, and heated with a continuous direct heat sterilizer at 120° C. for 15 seconds, and spray-dried to obtain 1.5 kg of acidic-soluble soybean protein powder (hereinafter abbreviated as T). Solubility of this protein was 95% at pH 4.5.

preparation example 3

[0050] According to the same manner as that in Preparation Example 2, the enzymatic reaction was carried out for 30 minutes with phytase (manufactured by Novo Nordisk A / S) to obtain a reaction mixture. To the reaction mixture was added a water-soluble soybean polysaccharide (SOYAFIVE, degree of esterification: 60% order, manufactured by Fuji Oil Company, Limited.) was added so that the concentration became 2% by weight, and the mixture was thoroughly dissolved. The mixture was adjusted to pH 3.5, heated with a continuous direct heat sterilizer at 120° C. for 15 seconds, and spray-dried to obtain 1.6 kg of acidic-soluble soybean protein powder (hereinafter abbreviated as U). Solubility of this protein was 91% at pH 4.0.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Description

TECHNICAL FIELD [0001] The present invention relates to an acidic food or drink containing protein in a dissolved state, and materials thereof. BACKGROUND ART [0002] Protein-rich foods or drinks, which have been taken by athletes for protein supplementation, are increasingly demanded in recent years because now they are also often taken by elderly people for nutritional supplement and by ordinary consumers as a substitute for a diet. Most of these protein foods or drinks are concentrated in a neutral pH range, thus the flavor thereof tends to be monotonous. Those having an acidic flavor can broaden the taste variety, but there are not so many of them because many of protein are slightly soluble under acidic conditions. [0003] Examples of known protein-containing acidic foods or drinks include fermented milk beverages and other sour milk beverages. However, these protein-containing acidic foods or drinks have “astringency” that is a peculiar smell or an unpleasant taste, thereby givi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23G9/38A23L1/305A23L2/00A23L2/66
CPCA23G9/38A23L1/305A23L2/66A23L33/17
Inventor ISHIMOTO, KYOKOSAITO, TSUTOMUKIRIYAMA, TOSHIOIWAOKA, EIJI
Owner FUJI OIL CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap