Food or beverage product containing nut-derived ingredients and method of making same

Abstract

The present invention provides a liquid food or beverage containing a total of 1.8 to 7.5 mass% of a nut-derived protein and an oil or fat, in which the content of the oil or fat is 1.5 to 6.0 parts by mass per part by mass of the nut-derived protein, and the content of the oil or fat is 1.5 to 6.0 parts by mass per part by mass of the nut-derived protein. With the proviso that the liquid food or beverage is not a liquid food or beverage in which almonds are ground and extracted to remove insoluble solids.

Description

Technical Field

[0001] The present invention relates to a food or beverage containing a nut-derived ingredient and a method for manufacturing the same. Background Art

[0002] Nuts are popular food ingredients due to their rich flavor and roasted aroma. Nuts also contain high-quality fats, such as monounsaturated and polyunsaturated fatty acids, and are thus attracting attention from a health perspective. Therefore, various foods and beverages containing nuts (such as almonds) are being studied (Non-Patent Document 1).

[0003] Conventionally, not only foods or beverages containing nuts, but also foods or beverages containing ingredients such as proteins and oils as raw materials are manufactured using food additives such as emulsifiers and stabilizers to prevent aggregation and precipitation of components derived from these ingredients. However, in order to meet the consumers' demand for reducing the amount of food additives, the development of foods or beverages containing reduced amounts of emulsifiers, stabilizers, etc. is underway (Patent Documents 1 to 5). However, it is not easy to manufacture a food or beverage using nuts while exhibiting characteristics suitable for each food or beverage and reducing the amount of emulsifiers, stabilizers, etc. This is because, unlike milk proteins such as casein, plant proteins have poor emulsification stability, and it is difficult to obtain high-quality gel-forming compositions and emulsifying compositions, especially for foods or beverages containing nut-derived proteins.

[0004] Citation List

[0005] Patent Documents

[0006] Patent Document 1: WO2020 / 166493

[0007] Patent Document 2: Japanese Patent Publication No. 2020-80717

[0008] Patent Document 3: WO2019 / 188788

[0009] Patent Document 4: Japanese Patent No. 5879997

[0010] Patent Document 5: Japanese Patent No. 6426699

[0011] Patent Document 6: Japanese Patent Publication No. 2020-010679

[0012] Non-Patent Documents

[0013] Non-Patent Document 1: Food Science and Technology 62(2005)488-498 Summary of the Invention

[0014] Technical Problem

[0015] The present invention aims to provide a food or beverage containing a nut-derived ingredient, which can exhibit the properties required for each food or beverage without using additives such as emulsifiers and stabilizers or by using only a small amount of such additives.

[0016] Solution to the problem

[0017] In this case, the present inventors repeatedly tried and erred to manufacture foods or beverages by various methods using nuts and confirm their properties. As a result, it was found that when the composition of nut-derived proteins, oils, etc. in the food or beverage meets specific requirements, the above problems of each beverage and each food can be solved. The present inventors continued to conduct in-depth research on the manufacturing processes applicable to obtaining such foods or beverages, specifically, the process conditions applicable to emulsifying and gelling nut-derived proteins. Eventually, they completed the present invention. Therefore, the present invention provides the following items.

[0018] Item 1. A food or beverage according to Item 1-1 or Item 1-2 below.

[0019] Item 1-1. A liquid food or beverage containing nut-derived protein, oil, and water, the liquid food or beverage containing a total of 1.8 to 7.5% by mass of nut-derived protein and oil, wherein based on each mass part of nut-derived protein, 1.5 to 6.0 mass parts of oil are contained.

[0020] Item 1-2. The liquid food or beverage according to Item 1-1, provided that the liquid food or beverage is not a liquid food or beverage obtained by grinding and extracting almonds to remove insoluble solids.

[0021] Item 2. A food or beverage that is a food containing a total of 4.0 to 95.0% by mass of nut-derived protein and oil.

[0022] Item 3. The food or beverage according to Item 2, wherein based on each mass part of nut-derived protein, 0.01 to 10.0 mass parts of oil are contained.

[0023] Item 4. The food or beverage according to any one of Items 1 to 3, wherein the nut is an almond.

[0024] Item 5. The food or beverage according to Item 4, wherein the almond is a roasted almond.

[0025] Item 6. A method for manufacturing a food or beverage that contains a total of 1.8 to 7.5% by mass of nut-derived protein and oil, the method comprising:

[0026] Mix the raw materials containing protein, oil and water from nuts at a temperature of 4 °C or higher and lower than 80 °C; and

[0027] Fluidize the mixture containing protein, oil and water from nuts at 120 °C to 150 °C.

[0028] Item 7. The method according to item 6, wherein the food or beverage is a beverage.

[0029] Item 8. A method for manufacturing a food or beverage containing a total of 4.0 to 15.0% by mass of protein and oil from nuts, the method comprising:

[0030] Mix the raw materials containing protein, oil and water from nuts at a temperature of 80 °C or higher and lower than 100 °C; and

[0031] Heat the mixture containing protein, oil and water from nuts at 80 °C or higher and lower than 120 °C.

[0032] Item 9. The method according to item 8, wherein the food or beverage is a frozen dessert.

[0033] Item 10. A method for manufacturing a food or beverage containing a total of 7.0 to 95.0% by mass of protein and oil from nuts, the method comprising:

[0034] Mix the raw materials containing protein, oil and water from nuts at a temperature of 0 °C or higher and lower than 80 °C; and

[0035] Let the mixture containing protein, oil and water from nuts stand at 80 °C or higher.

[0036] Item 11. The method according to item 10, wherein the food or beverage is a gelled food.

[0037] Item 12. The method according to any one of items 6 to 11, wherein the nut is an almond.

[0038] Item 13. The method according to item 12, wherein the almond is a roasted almond.

[0039] Advantages of the invention

[0040] The present invention can provide a food or beverage containing components from nuts, which can exhibit the characteristics required for each food or beverage without using additives such as emulsifiers and stabilizers or only using a small amount of such additives. Detailed implementation mode

[0041] Food or beverage

[0042] The present invention provides a food or beverage containing protein and oil derived from nuts. In the present invention, examples of nuts include almonds, peanuts, macadamia nuts, walnuts, hazelnuts, and cashew nuts, with almonds being particularly preferred. The nuts can be with or without skins, and skinned nuts are more preferred. In the present invention, almonds include unroasted almonds and roasted almonds, with roasted almonds being preferred.

[0043] The food or beverage of the present invention includes beverages and foods. The food or beverage according to the present invention can be classified into "liquid food or beverage" and "non-liquid food or beverage". In the present invention, the term "liquid food or beverage" refers to a food or beverage that is liquid at the temperature and pressure of consumption. Similarly, in the present invention, the term "non-liquid food or beverage" refers to a food or beverage that is not liquid at the temperature and pressure of consumption.

[0044] The food or beverage of the present invention may contain water. The water content of the food or beverage according to the present invention is not limited. For example, it can be from 1% by mass to 97% by mass. Preferably, the water content of the food or beverage according to the present invention is relatively high. Therefore, in the present invention, preferably, the water content of the food or beverage is 30% by mass or higher.

[0045] Examples of liquid food or beverage include: nut beverages (such as nut milk (e.g., almond milk), etc.); carbonated beverages; beverages containing natural fruit juices (such as orange juice, lemon juice, grape juice, and apple juice); beverages containing vegetable juices (such as tomato juice and carrot juice); milk beverages; bean beverages (such as soy milk, etc.); cereal beverages (such as oat milk, etc.); lactic acid bacteria beverages; coffee beverages; black tea beverages; sports beverages; refreshing beverages; alcoholic beverages, such as beer and shochu highball; non-alcoholic beverages, such as beer-flavored beverages; and soups, such as French onion soup, seafood chowder, pumpkin soup, clam chowder, and cream soup. Nut beverages (such as nut milk, etc.) are preferred. In the present invention, non-liquid food or beverage can include various foods and beverages other than those mentioned above, such as frozen desserts and baked goods. In this specification, examples of frozen desserts include ice cream, soy milk ice cream, and frozen yogurt. Examples of ice cream include ice cream, milk ice cream, lactose ice cream, and water ice. Examples of baked goods include canelé, French frozen pie, soufflé, cake, cookies, pretzels, madeleines, and tart.

[0046] The food or beverage of the present invention further includes gelled foods. In the present invention, the term "gelled food" shall be defined as understood in the food technology field to which the present invention pertains. Generally, it refers to foods that are in a gelled state at the temperature and pressure at which they are consumed. In the present invention, the term "gelled" means that the colloidal solution is in a solid or semi-solid state. In the present invention, the term "gelled food" includes not only foods that are entirely in a gelled state at the temperature and pressure at which they are consumed, but also foods that contain both gelled and non-gelled portions (e.g., foods composed of a non-gelled mass and a gel). Examples of gelled foods include non-liquid foods and liquid foods. Examples of gelled foods include pudding, jelly, mousse, cream, Bavarian cream, crème brûlée, kuzu manju, steamed manju, mizu yokan, panna cotta, almond jelly, fermented foods, meat products (e.g., hamburger steaks and meat substitutes), seafood products (e.g., fish cakes, kamaboko, fish sausage, and seafood substitutes), highly nutritious foods, Japanese and Western desserts (e.g., sesame tofu), foods such as chawanmushi and mousse, gelled seasonings, sauces (béchamel sauce, mornay sauce, aurora sauce, nantua sauce, cream sauce, mustard sauce, soubise sauce, cheese sauce, hollandaise sauce, carbonara, and other Italian pasta sauces), curry, Japanese starch sauce, and Chinese starch sauce.

[0047] The food or beverage of the present invention is preferred because it does not need to contain food additives, such as emulsifiers and stabilizers, and even if used, only a small amount is required. Examples of food additives include emulsifiers, stabilizers, gelling agents, thickening polysaccharides, cellulose, and pH regulators. When used, it is preferred to use only several of them, such as emulsifiers and stabilizers. Examples of emulsifiers and stabilizers include sorbitan fatty acid esters, sucrose fatty acid esters, glycerol fatty acid esters, xanthan gum, gellan gum, and guar gum. These food additives can be used alone or in combination of two or more when used. When using any one of the food additives, its amount is not limited, and relative to the food or beverage of the present invention, it can be set in the range of, for example, 10.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.5% by mass or less. When using multiple food additives, the amount of each food additive can be within the above range, or the total amount of the combination of at least two (more preferably all) food additives can be within the above range, preferably the latter.

[0048] From the viewpoints of nutritional value, food loss, and reduction of environmental load, preferably, the food or beverage of the present invention is not a liquid food or beverage obtained by grinding and extracting almonds to remove insoluble solids as described in Non-Patent Document 1. Similarly, preferably, the food or beverage of the present invention is not a liquid food or beverage obtained by grinding and extracting nuts to remove insoluble solids. A liquid food or beverage obtained by grinding and extracting nuts (such as almonds) to remove insoluble solids is a food or beverage obtained by grinding and extracting nuts (such as almonds) to remove insoluble solids (optionally in the presence of water and other components).

[0049] In a first embodiment, the present invention provides a liquid food or beverage containing nut-derived protein, oil, and water, the liquid food or beverage containing a total of 1.8 to 7.5% by mass of nut-derived protein and oil, wherein, based on each mass part of nut-derived protein, 1.5 to 6.0 mass parts of oil are contained. The liquid food or beverage of the present invention can be produced using a raw material containing nut-derived protein, water, optional oil, and optional other raw materials. The raw material containing nut-derived protein is not limited. Non-limiting examples include nut butter, a liquid raw material containing nut-derived protein, a powder raw material containing nut-derived protein, and a solid or semi-solid raw material containing nut-derived protein. In the liquid food or beverage of the present invention, for example, nut butter containing nut-derived protein and nut-derived oil can be used as a raw material, or a combination of oil and nut-derived protein can be used.

[0050] Hereinafter, the liquid food or beverage of the present invention will be exemplified mainly with reference to an embodiment using nut butter. In this embodiment, the present invention provides a liquid food or beverage containing nut butter and water, the beverage containing a total of 1.8 to 7.5% by mass of nut-derived protein and oil, wherein, based on each mass part of nut-derived protein, 1.5 to 6.0 mass parts of oil are contained.

[0051] As the nut butter, well-known nut butters or nut butters obtained by well-known methods can be appropriately used. For example, nut butter can be obtained by grinding nuts. The method of grinding nuts is not limited, and any method that can be used in the technical field to which the present invention pertains can be widely used. Examples of the grinding method include low-temperature grinding and grinding without a freezing step. The grinding step can include, for example, grinding using a roller, a ball mill, a crusher, a rotary stone mill, etc. The method for manufacturing nut butter is not limited. For example, by low-temperature grinding nuts and then allowing the resulting product to stand at room temperature, nut butter can be obtained. In the present embodiment, the low-temperature grinding is carried out, for example, by freezing the nuts with a cooling medium such as liquid nitrogen and then micronizing the nuts by impact grinding. The nut grinding product thus obtained is a smooth powder in the frozen state, but it can become pasty at room temperature due to the presence of oil in the nuts. As described above, any method can be used for grinding and friction grinding. A grinding method without a freezing step as described above can also be used.

[0052] In the present embodiment, the amount of nut butter in the liquid food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the liquid food or beverage of the present invention, the amount of nut butter is preferably 2.0 to 12.0 parts by mass, more preferably 4.0 to 10.0 parts by mass.

[0053] In the present embodiment, the liquid food or beverage of the present invention contains a total of 1.8 to 7.5% by mass, preferably 3.0 to 6.0% by mass, of nut-derived protein and oil. In the present invention, when the food or beverage of the present invention contains other oils in addition to nut-derived oil, in expressions such as "nut-derived protein and oil" and "oil based on each part by mass of nut-derived protein", the term "oil" refers not only to nut-derived oil but also to non-nut-derived oil. Therefore, in the present invention, in expressions such as "containing... parts by mass of nut-derived protein and oil" and "percentage of oil based on each part by mass of nut-derived protein", the term "oil content" refers to the total content of nut-derived oil (when present) and non-nut-derived oil. In the liquid food or beverage of the present invention according to the present embodiment, the percentage of oil based on each part by mass of nut-derived protein is 1.5 parts by mass or higher, preferably 2.5 parts by mass or higher, more preferably 2.8 parts by mass or higher, still more preferably 2.9 parts by mass or higher. In the liquid food or beverage of the present invention according to the present embodiment, the percentage of oil based on each part by mass of nut-derived protein is 6.0 parts by mass or lower, preferably 5.0 parts by mass or lower.

[0054] The content of nut-derived protein in the liquid food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the liquid food or beverage of the present invention, the content of nut-derived protein is preferably 0.3 to 3.0 parts by mass, more preferably 1.0 to 2.0 parts by mass. The fat content in the liquid food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the liquid food or beverage of the present invention, the fat content is preferably 1.1 to 6.4 parts by mass, more preferably 2.0 to 5.0 parts by mass.

[0055] The liquid food or beverage of the present invention according to this embodiment has high emulsion stability due to its structural characteristics. As described above, plant-derived proteins have poor emulsion stability. Therefore, in conventional liquid foods or beverages containing nut-derived protein, it is disadvantageous that the nut-derived protein aggregates during storage, resulting in separation and precipitation, making it impossible to obtain a smooth and uniform property. Liquid foods or beverages with such properties are poor in both flavor and appearance. The liquid food or beverage of the present invention has high emulsion stability and is therefore very useful.

[0056] In an embodiment, the liquid food or beverage of the present invention may contain vegetable oil. The vegetable oil is not limited, but oils that are liquid at room temperature are preferred. Examples include almond oil, linseed oil, perilla oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, blended oil, corn oil, rapeseed oil, grapeseed oil, cottonseed oil, peanut oil, sunflower oil, macadamia nut oil, coconut oil, and palm oil. The amount of vegetable oil is not limited when in use. Preferably, vegetable oil is used such that the total amount of oil (the total amount of vegetable oil and other oils (if any) other than vegetable oil) in the liquid food or beverage of the present invention is within the above range. Although not limited, for example, in every 100 parts by mass of the liquid food or beverage of the present invention, the amount of vegetable oil is preferably 1.1 to 6.4 parts by mass, more preferably 2.0 to 5.0 parts by mass. In an embodiment, a material for improving the dispersibility of nut-derived protein may also be added to the liquid food or beverage of the present invention. The material for improving the dispersibility of nut-derived protein is preferably dietary fiber or the like. Examples of dietary fiber include inulin, citrus fiber, and resistant dextrin. These materials for improving dispersibility may be used alone or in combination of two or more. When using the material for improving dispersibility, the amount thereof is not limited. For example, in every 100 parts by mass of the liquid food or beverage of the present invention, it is preferably 0.01 to 10.0 parts by mass. In an embodiment, the liquid food or beverage of the present invention may contain, for example, additives such as sugars, vitamins, stabilizers, flavoring agents, cellulose, and pH adjusters. The liquid food or beverage of the present invention according to the embodiment has high emulsion stability, and thus there is no need to add additives such as stabilizers or only a small amount of such additives as described above can be added to obtain smooth and uniform characteristics. To prevent the instability of this characteristic, it is preferable to use water with a low metal ion concentration, such as ion-exchanged water.

[0057] With reference to the embodiment using nut butter, the liquid food or beverage of the present invention will be described by way of example. However, as described above, in addition to nut butter, there are other raw materials containing nut-derived protein, and thus the liquid food or beverage of the present invention is not limited to the above embodiment. Even in an embodiment using raw materials other than nut butter (such as nut-derived protein powder), the amounts of ingredients, types of raw materials, etc. in the liquid food or beverage of the present invention may be set as described above, unless otherwise specified.

[0058] In a second embodiment, the present invention provides a food containing a total of 4.0 to 15.0 parts by mass, preferably 7.5 to 12.5 parts by mass of nut-derived protein and oil. In the second embodiment, the food is not limited, but it is preferably a frozen dessert.

[0059] In an embodiment, based on each mass part of nut-derived protein, the percentage of oil is preferably 2.5 to 10.0 mass parts, more preferably 5.0 to 8.0 mass parts.

[0060] In an embodiment, the food containing nut-derived protein in the present invention includes nut components. Examples of nut components include nut butter, nut powder, nut protein extract, nut extract, and processed nut products, among which nut butter is preferred. The above nut butter can be used. In this embodiment, the amount of nut components in the food of the present invention is not limited. For example, in every 100 mass parts of the food of the present invention, the amount of nut components is preferably 5.0 to 12.0 mass parts, more preferably 7.0 to 11.0 mass parts.

[0061] The content of nut-derived protein in the food of the present invention is not limited. For example, in every 100 mass parts of the food of the present invention, the content of nut-derived protein is preferably 0.4 to 4.3 mass parts, more preferably 1.2 to 3.5 mass parts. The content of oil in the food of the present invention is not limited. For example, in every 100 mass parts of the food of the present invention, the oil content is preferably 2.9 to 13.6 mass parts, more preferably 5.0 to 11.5 mass parts.

[0062] The food in the embodiment of the present invention has high emulsion stability due to its structural characteristics. As described above, in the second embodiment, the food is preferably a frozen dessert. Conventional frozen desserts containing nut-derived protein are hard in texture and difficult to eat unless a sufficient amount of emulsifier and stabilizer are added. These frozen desserts cannot have a smooth texture. The flavor and appearance of foods with such characteristics are poor. In the case of the frozen dessert of the present invention according to this embodiment, the increasing expansion tendency during the freezing process enables it to incorporate sufficient air. Therefore, smooth and high-quality characteristics are achieved.

[0063] Similarly, in the present embodiment, the food of the present invention may contain vegetable oil. The above-mentioned vegetable oil may be used. The amount of vegetable oil is not limited during use. Preferably, vegetable oil is used so that the total amount of oil (the total amount of vegetable oil and other oils (if any) other than vegetable oil) in the food or beverage of the present invention is within the above range. Although not limited, for example, in every 100 parts by mass of the food of the present invention, the amount of vegetable oil is preferably 2.9 to 13.6 parts by mass, more preferably 5.0 to 11.5 parts by mass. In an embodiment, a material for improving the dispersibility of nut-derived protein may be added to the food of the present invention. The above-mentioned material for improving the dispersibility of nut-derived protein may be used. When using the material for improving dispersibility, the amount thereof is not limited. For example, in every 100 parts by mass of the food of the present invention, it is preferably 0.01 to 10 parts by mass. In an embodiment, the food of the present invention may contain, for example, additives such as sugars, vitamins, stabilizers, flavoring agents, cellulose, and pH regulators. The food of the present invention according to the embodiment has high emulsion stability, so there is no need to add additives such as stabilizers or only a small amount of such additives as described above is required to obtain a smooth texture.

[0064] In the third embodiment, the present invention provides a food or beverage containing a total of 7.0 to 95.0% by mass, preferably 14.9 to 59.5% by mass, more preferably 20.0 to 44.6% by mass of nut-derived protein and oil. The lower limit of the total amount of nut-derived protein and oil is 7.0% by mass or higher, more preferably 14.9% by mass or higher, still more preferably 20.0% by mass or higher. The upper limit of the total amount of nut-derived protein and oil is 95.0% by mass or lower, preferably 59.5% by mass or lower, more preferably 50.0% by mass or lower, still more preferably 44.6% by mass or lower, still more preferably 40.0% by mass or lower, still more preferably 35.0% by mass or lower. In the third embodiment, the food or beverage is not limited, but preferably a gelled food or beverage.

[0065] In an embodiment, based on each mass part of nut-derived protein, the percentage of oil is preferably 0.01 to 10.0 mass parts, more preferably 0.1 to 5.0 mass parts.

[0066] In an embodiment, the food or beverage containing a nut-derived protein of the present invention includes a nut component. Examples of the nut component include nut butter, nut powder, nut protein extract, nut extract, and processed nut products, preferably nut butter and the like. The above-mentioned nut butter can be used. In this embodiment, the amount of the nut component in the food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the food or beverage of the present invention, the amount of the nut component is preferably 7.0 to 95.0 parts by mass, more preferably 21.3 to 63.7 parts by mass.

[0067] The content of the nut-derived protein in the food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the food or beverage of the present invention, the content of the nut-derived protein is preferably 0.6 to 94.1 parts by mass, more preferably 4.0 to 40.0 parts by mass. The oil content in the food or beverage of the present invention is not limited. For example, in every 100 parts by mass of the food or beverage of the present invention, the oil content is preferably 0.1 to 86.4 parts by mass, more preferably 4.0 to 60.0 parts by mass.

[0068] The food or beverage in the embodiment of the present invention has high emulsion stability due to its structural characteristics. As described above, in the third embodiment, the food or beverage is preferably a gelled food or beverage. Conventional gelled foods or beverages containing nut-derived proteins cannot have smooth and elastic properties. Foods or beverages with such properties are poor in both flavor and appearance. This embodiment can provide a food or beverage having smooth and elastic properties like the food or beverage of the present invention without using food additives or only using a small amount of additives.

[0069] Similarly, in this embodiment, the food or beverage of the present invention may contain vegetable oil. The above-mentioned vegetable oil can be used. The amount of the vegetable oil is not limited when in use. Preferably, the vegetable oil is used so that the total amount of oil (the total amount of vegetable oil and other oils (if any) other than the vegetable oil) in the food or beverage of the present invention is within the above range. Although not limited, for example, in every 100 parts by mass of the liquid food or beverage of the present invention, the amount of the vegetable oil is preferably 0.1 to 86.4 parts by mass, more preferably 4.0 to 60.0 parts by mass. In an embodiment, the food or beverage of the present invention may contain additives such as sugars, vitamins, stabilizers, flavoring agents, cellulose, and pH adjusters, but is not limited thereto. In an embodiment, the food or beverage of the present invention has high emulsion stability, and thus there is no need to add additives such as stabilizers or only a small amount of such additives as described above to obtain smooth and elastic properties.

[0070] Manufacturing method of food or beverage

[0071] In the fourth embodiment, the present invention provides:

[0072] A method for manufacturing a food or beverage that contains a total of 1.8 to 7.5% by mass of nut-derived protein and oil, the method comprising:

[0073] Mixing a raw material containing nut-derived protein, oil, and water at a temperature of 4°C or higher and lower than 80°C; and

[0074] Fluidizing a mixture containing nut-derived protein, oil, and water at 120°C to 150°C.

[0075] In the fourth embodiment, first, a step of mixing a raw material containing oil and water at a temperature of 4°C or higher and lower than 80°C is performed. In this step, examples of the raw material include: a combination of a raw material containing nut-derived protein (the raw material contains oil), water, and optionally other raw materials; and a combination of a raw material containing nut-derived protein, oil, water, and optionally other raw materials. In this step, among the raw materials, examples of the raw material containing nut-derived protein include: nut butter, nut powder, nut protein extract, nut extract, and processed nut products. The amount of the raw material containing nut-derived protein is not limited, but in every 100 parts by mass of the mixture of "raw material containing nut-derived protein, oil, and water", the amount is preferably 2.0 to 12.0 parts by mass, more preferably 4.0 to 10.0 parts by mass. Examples of the oil include the oil contained in the nut-derived protein and other oils (for example, the above-mentioned vegetable oils). In the embodiment, relative to a total of 100 parts by mass of "raw material containing nut-derived protein, oil, and water", the total amount of nut-derived protein and oil contained is preferably 1.8 to 7.5 parts by mass, more preferably 3.0 to 6.0 parts by mass.

[0076] In the fourth embodiment, in the "raw material containing nut-derived protein, oil, and water", based on each part by mass of nut-derived protein, the oil percentage is preferably 1.5 to 6.0 parts by mass, more preferably 2.5 to 5.0 parts by mass.

[0077] In the fourth embodiment, the content of nut-derived protein in the "raw material containing nut-derived protein, oil, and water" is not limited. For example, in every 100 parts by mass of the "raw material containing nut-derived protein, oil, and water", the content of nut-derived protein is preferably 0.3 to 3.0 parts by mass, more preferably 1.0 to 2.0 parts by mass. In the fourth embodiment, the content of oil in the "raw material containing nut-derived protein, oil, and water" is not limited. For example, in every 100 parts by mass of the "raw material containing nut-derived protein, oil, and water", the content of oil is preferably 1.1 to 6.4 parts by mass, more preferably 2.0 to 5.0 parts by mass.

[0078] Among the raw materials used in this step, the raw materials other than the raw materials containing nut-derived protein can be the raw materials described in the above description of the food or beverage of the present invention. Their amounts and the like can also be set as described above.

[0079] In this mixing step, during the mixing of the "raw material containing nut-derived protein, oil and water", the temperature is 4°C or higher and lower than 80°C. This step is preferably carried out at 70°C or lower. At the same time, this step is preferably carried out at 40°C or higher, more preferably at 50°C or higher. The duration of the mixing step is not limited. Heating the "raw material containing nut-derived protein, oil and water" at 80°C or higher will cause the raw material to gel. Therefore, in this step, the raw materials are first mixed more evenly while suppressing gelation. This mixing can be carried out using a stirrer, a blender, a kneader, etc. Then, the mixture obtained in this mixing step is subjected to subsequent heating and fluidization steps.

[0080] In a preferred embodiment, after mixing the raw materials, the mixture can be homogenized using a homogenizer (such as a two-stage homogenizer). The temperature during the homogenization process is not limited and can be appropriately set within a range such as 40°C to 80°C, preferably 60°C to 70°C. The homogenization step is preferred because it can micronize fat globules and proteins, thereby achieving good emulsification and dispersion. In addition, before proceeding to the next step, the homogenized mixture can optionally be cooled to 1°C to 30°C.

[0081] Next, the mixture obtained in the above steps is subjected to a fluidization step (heating and fluidization step) at 120°C to 150°C. This step is preferably carried out at a temperature of 145°C or lower. At the same time, this step is preferably carried out at 120°C or higher, more preferably at 130°C or higher. The duration of the heating and fluidization step is not limited and can be appropriately set within a range such as 2 to 100 seconds, preferably 15 to 60 seconds, more preferably 20 to 45 seconds. The heating and fluidization step can be carried out using a tubular sterilizer, a plate sterilizer, an injection sterilizer, an infusion sterilizer, a Joule sterilizer, a batch sterilizer, etc. Heating the raw material mixture containing nut-derived protein, oil and water at 120°C or higher causes the nut-derived protein to thermally denature, thereby improving the emulsification stability. If this heating step is carried out in a stationary state of the mixture, the mixture will gel according to the heating conditions. However, in this embodiment, this heating step is carried out in a flowing state of the mixture, whereby the emulsification stability of the protein can be improved while the mixture remains in a liquid state. Therefore, the method according to the fourth embodiment is applicable to the production of beverages, especially the beverage of the first embodiment.

[0082] The food or beverage can be cooled to a temperature suitable for storage and then packaged in a container.

[0083] Since a beverage having smooth and uniform characteristics can be obtained as compared with a conventional beverage containing a nut-derived protein, in which aggregation of the nut-derived protein and resulting separation and precipitation are prevented or reduced, it is very useful to use the method according to the fourth embodiment.

[0084] In a fifth embodiment, the present invention provides:

[0085] A method for manufacturing a food or beverage containing a total of 4.0 to 15.0% by mass of a nut-derived protein and oil, the method comprising:

[0086] mixing a raw material containing a nut-derived protein, oil and water at a temperature of 80°C or higher and lower than 100°C; and

[0087] heating a mixture containing a nut-derived protein, oil and water at 80°C or higher and lower than 120°C.

[0088] In the fifth embodiment, first, a step of mixing a raw material containing oil and water at a temperature of 80°C or higher and lower than 100°C is carried out. Also in this step, examples of the raw material include: a combination of a raw material containing a nut-derived protein (the raw material contains oil), water and optionally other raw materials; and a combination of a raw material containing a nut-derived protein, oil, water and optionally other raw materials. In this step, among the raw materials, examples of the raw material containing a nut-derived protein include: nut butter, nut powder, nut protein extract, nut extract, and processed nut products, preferably nut butter. The amount of the raw material containing a nut-derived protein is not limited, but relative to a total of 100 parts by mass of the "raw material containing a nut-derived protein, oil and water", the amount is preferably 5.0 to 12.0 parts by mass, more preferably 7.0 to 11.0 parts by mass. Examples of the oil include the oil contained in the nut-derived protein and other oils (for example, the above-mentioned vegetable oils). In the embodiment, relative to a total of 100 parts by mass of the "raw material containing a nut-derived protein, oil and water", the amount of the nut-derived protein and oil contained is 4.0 to 15.0 parts by mass, more preferably 7.5 to 12.5 parts by mass.

[0089] In the fifth embodiment, in the "raw material containing a nut-derived protein, oil and water", based on each part by mass of the nut-derived protein, the oil percentage is preferably 2.5 to 10.0 parts by mass, more preferably 5.0 to 8.0 parts by mass.

[0090] In the fifth embodiment, the content of the nut-derived protein in the "raw material containing nut-derived protein, oil, and water" is not limited. For example, in every 100 parts by mass of the "raw material containing nut-derived protein, oil, and water", the content of the nut-derived protein is preferably 0.4 to 4.3 parts by mass, and more preferably 1.2 to 3.5 parts by mass. In the fifth embodiment, the content of the oil in the "raw material containing nut-derived protein, oil, and water" is not limited. For example, in every 100 parts by mass of the "raw material containing nut-derived protein, oil, and water", the content of the oil is preferably 2.9 to 13.6 parts by mass, and more preferably 5.0 to 11.5 parts by mass.

[0091] Among the raw materials used in this step, the raw materials other than the raw material containing nut-derived protein can be the raw materials described in the above description of the food or beverage of the present invention. Their usage amounts and the like can also be set as described above. In this mixing step, during the mixing of the "raw material containing nut-derived protein, oil, and water", the temperature is 80°C or higher and lower than 100°C. This step is preferably carried out at 98°C or lower, and more preferably at 95°C or lower. At the same time, this step is preferably carried out at 80°C or higher, and more preferably at 85°C or higher. The duration of the mixing step is not limited, and it can be appropriately set within a range of, for example, 10 to 60 minutes, preferably 25 to 35 minutes. Heating the "raw material containing nut-derived protein, oil, and water" at 80°C or higher causes the raw material to gel. Therefore, in this step, the raw materials are mixed in a gel state. This makes the mixture have viscosity without using a thickening and stabilizing agent, thereby obtaining the property of being easily mixed with air. This mixing can be carried out using a stirrer, a mixer, a kneader, etc. Then, the mixture obtained in this mixing step is subjected to subsequent heating and fluidization steps.

[0092] In a preferred embodiment, a homogenizer (such as a two-stage homogenizer) can be used to further homogenize the mixture obtained in the mixing step. The temperature during the homogenization process is not limited, and it can be appropriately set within a range of, for example, 40°C to 80°C, preferably 60°C to 70°C. The homogenization step is preferred because it can micronize fat globules and proteins, thereby achieving good emulsification and dispersion.

[0093] Next, the mixture obtained in the above steps is subjected to a heating step (heating step) at 80°C or higher and 120°C or lower. This step is preferably carried out at 120°C or lower, and more preferably at 100°C or lower. At the same time, this step is preferably carried out at 80°C or higher, and more preferably at 85°C or higher. The duration of the heating step is not limited, and it can be appropriately set within a range of, for example, 2 to 100 seconds, preferably 15 to 60 seconds, and more preferably 30 to 45 seconds.

[0094] Preferably, the heating step is carried out in a flowing state of the mixture to prevent solidification during heating. The heating step can be carried out using a tubular sterilizer, a plate sterilizer, an injection sterilizer, an infusion sterilizer, a Joule sterilizer, a batch sterilizer, etc.

[0095] The raw material mixture containing nut-derived protein, oil and water is heated at 120 °C or higher to thermally denature the nut-derived protein, thereby reducing the viscosity. In the present embodiment, it is preferably heated at a temperature lower than 120 °C because thickening can be achieved by gelation, thereby increasing the swelling and giving it a smooth property.

[0096] Preferably, the method according to the fifth embodiment is used because it can increase the swelling tendency during freezing without using an emulsifier and a stabilizer or only using a small amount of such additives, which enables it to incorporate sufficient air, so that compared with conventional foods (such as frozen desserts) containing nut-derived protein, smooth and high-quality properties can be achieved. Therefore, the method according to the fifth embodiment is applicable to the production of foods, especially the foods in the second embodiment (preferably frozen desserts, etc.).

[0097] In the sixth embodiment, the present invention provides:

[0098] A method for manufacturing a food or beverage containing a total of 7.0 to 95.0% by mass of nut-derived protein and oil, the method comprising:

[0099] Mixing a raw material containing nut-derived protein, oil and water at a temperature of 0 °C or higher and lower than 80 °C; and

[0100] Allowing the mixture containing nut-derived protein, oil and water to stand at 80 °C to 150 °C.

[0101] In the sixth embodiment, first, a step of mixing raw materials containing oil and fat and water at a temperature of 0 °C or higher and lower than 80 °C is carried out. Also in this step, examples of the raw materials include: a combination of a raw material containing a nut-derived protein (the raw material contains oil and fat), water, and optionally other raw materials; and a combination of a raw material containing a nut-derived protein, oil and fat, water, and optionally other raw materials. In this step, among the raw materials, examples of the raw material containing a nut-derived protein include: nut butter, nut powder, nut protein extract, nut extract, and processed nut products, preferably nut butter. The amount of the raw material containing a nut-derived protein is not limited, but relative to a total of 100 parts by mass of the "raw material containing a nut-derived protein, oil and fat, and water", the amount is preferably 7.0 to 95.0 parts by mass, more preferably 14.9 to 63.7 parts by mass, still more preferably 21.3 to 63.7 parts by mass, and even more preferably 21.3 to 44.6 parts by mass. Examples of the oil and fat include the oil and fat contained in the nut-derived protein and other oil and fat (for example, the above-mentioned vegetable oil and fat). In the embodiment, in a mixture of 100 parts by mass of the "raw material containing a nut-derived protein, oil and fat, and water", the total amount of the nut-derived protein and oil and fat contained is 7.0 to 95.0 parts by mass, more preferably 14.9 to 59.5 parts by mass, still more preferably 20.0 to 44.6 parts by mass.

[0102] In the sixth embodiment, in the "raw material containing a nut-derived protein, oil and fat, and water", based on each part by mass of the nut-derived protein, the percentage of oil and fat is preferably 0.01 to 10.0 parts by mass, more preferably 0.1 to 5.0 parts by mass.

[0103] In the sixth embodiment, the content of the nut-derived protein in the "raw material containing a nut-derived protein, oil and fat, and water" is not limited. For example, in 100 parts by mass of the "raw material containing a nut-derived protein, oil and fat, and water", the content of the nut-derived protein is preferably 0.6 to 94.1 parts by mass, more preferably 4.0 to 40.0 parts by mass, still more preferably 4.0 to 17.5 parts by mass. In the sixth embodiment, the content of the oil and fat in the "raw material containing a nut-derived protein, oil and fat, and water" is not limited. For example, in 100 parts by mass of the "raw material containing a nut-derived protein, oil and fat, and water", the content of the oil and fat is preferably 0.1 to 86.4 parts by mass, more preferably 4.0 to 60.0 parts by mass, still more preferably 4.0 to 45.0 parts by mass.

[0104] Among the raw materials used in this step, the raw materials other than the raw material containing a nut-derived protein may be the raw materials described in the above description of the food or beverage of the present invention. The usage amount and the like can also be set as described above.

[0105] In this mixing step, during the mixing of the "raw material containing nut-derived protein, oil, and water", the temperature is 0 °C or higher and lower than 80 °C. This step is preferably carried out at 60 °C or lower, more preferably at 45 °C or lower. At the same time, this step is preferably carried out at 20 °C or higher, more preferably at 35 °C or higher. Heating the "raw material containing nut-derived protein, oil, and water" at 80 °C or higher will cause the raw material to gel. Therefore, in this step, the raw materials are first mixed more uniformly while suppressing gelation. This mixing can be carried out using a stirrer, blender, kneader, etc. Then, the mixture obtained in this mixing step is subjected to a subsequent heating step.

[0106] In a preferred embodiment, a homogenizer can be used to further homogenize the mixture obtained in the mixing step. The temperature during the homogenization process is not limited, and it can be appropriately set within a range of, for example, 40 °C to 80 °C, preferably 60 °C to 70 °C. The homogenization step micronizes the fat globules and proteins, thereby achieving uniform dispersion. Since the gel after heating is uniform, smooth, and stable, this is preferred.

[0107] Next, the mixture obtained in the above steps is left standing at 80 °C or higher (static heating step). This step is preferably carried out at 150 °C or lower, more preferably at 120 °C or lower. At the same time, this step is preferably carried out at 85 °C or higher, more preferably at 100 °C or higher. The duration of the static heating step is not limited and can be appropriately set within a range of, for example, 300 to 3000 seconds, preferably 500 to 1500 seconds, more preferably 570 to 800 seconds. The static heating step can be carried out using a retort, oven, steamer, microwave oven, etc. It is preferred to use a retort, oven, etc. for static heating.

[0108] The raw material mixture containing nut-derived protein, oil, and water is heated at 80 °C or higher to gel it, and it is heated at 120 °C or higher to gel the nut-derived protein. Therefore, according to this embodiment, a gelled food or beverage can be obtained. The method according to the sixth embodiment is applicable to the manufacture of foods, especially the foods in the third embodiment (preferably gelled foods, etc.).

[0109] It is preferred to use the method according to the sixth embodiment because it can provide a food having smooth and elastic characteristics without using food additives or using only a small amount of food additives, compared with conventional foods (such as gelled foods) containing nut-derived protein.

[0110] Hereinafter, specific embodiments of the present invention will be described in detail with reference to examples; however, the present invention is not limited to these examples.

[0111] Example

[0112] Example 1: Liquid food

[0113] Example 1-1

[0114] Formulation

[0115] Almond paste (made from peeled almonds) 6.0%

[0116] Dietary fiber 3.1%

[0117] Water to the balance

[0118] Manufacturing method

[0119] First, the raw materials in the above formula were mixed at 70 °C. Next, the obtained mixture was homogenized in a two-stage homogenizer (15 MPa, the second stage was increased to 5 MPa, and the first stage was increased to 15 MPa). The homogenized mixture was cooled to 10 °C or lower. The cooled mixture was sterilized at 140 °C for 30 seconds using a plate sterilizer or the like. The mixture was cooled to 25 °C or lower and filled into a container, and thus the packaged almond milk was obtained. The protein content of the almond milk obtained by the above method was measured by the combustion method. The fat content of the almond milk was also measured by the ether extraction method.

[0120] In addition, static tests and sensory evaluations were performed on the obtained almond milk. Specifically, in the static test, the almond milk was allowed to stand at 20 °C for 100 days, and the uniformity of the appearance was visually evaluated.

[0121] The evaluation criteria are as follows:

[0122] B: No significant separation and precipitation were observed.

[0123] D: Significant separation and precipitation have occurred.

[0124] In addition, the smoothness of the almond milk was evaluated by six reviewers proficient in food sensory testing. The evaluation criteria are as follows:

[0125] A: Smooth

[0126] B: Slightly smooth (slightly rough and aftertaste were felt)

[0127] C: Not smooth (roughness was felt)

[0128] D: Completely not smooth (significant roughness was felt)

[0129] Table 1 shows the formula, component values, heating conditions, and test results of the almond milk of Example 1-1.

[0130] Examples 1-2 to 1-4

[0131] Almond milk was manufactured according to Example 1-1, except that the formula, ingredient values, and heating conditions were as shown in Table 1. The obtained almond milk was subjected to ingredient value determination, static test, and sensory evaluation as in Example 1-1. The results are shown in Table 1.

[0132] Table 1

[0133]

[0134] As shown above, the obtained almond milk exhibited smooth and high-quality characteristics. Examples 1-1 and 1-3 showed particularly high smoothness.

[0135] Example 1-5

[0136] Almond milk was manufactured according to Example 1-1, except that it was sterilized by heating at 120 °C for 30 seconds using a plate sterilizer or the like. The obtained almond milk was subjected to ingredient value determination, static test, and sensory evaluation as in Example 1-1. The obtained almond milk also exhibited smooth and high-quality characteristics.

[0137] Example 2: Frozen dessert

[0138] Example 2-1

[0139] Formulation

[0140]

[0141] Manufacturing method

[0142] The raw materials in the above formula were mixed at 80 °C for 30 minutes. The obtained mixture was homogenized in a two-stage homogenizer (15 MPa, the second stage was increased to 5 MPa, and the first stage was increased to 15 MPa). The homogenized mixture was sterilized at 85 °C for 30 seconds using a plate sterilizer. The sterilized mixture was cooled to 10 °C or lower. The cooled mixture was frozen in a continuous freezer and packed into containers to obtain the frozen dessert.

[0143] The protein content and fat content of the frozen dessert obtained by the above method were measured according to Example 1.

[0144] In addition, the obtained frozen dessert was subjected to sensory evaluation. Specifically, six reviewers proficient in food sensory testing evaluated the smoothness of the frozen dessert. The evaluation criteria were as follows:

[0145] A: Smooth

[0146] B: Slightly smooth (slightly feeling ice crystals)

[0147] C: Not smooth (feeling ice crystals)

[0148] D: Completely not smooth (ice crystals are significantly felt)

[0149] Table 2 shows the ingredient values and sensory test results of the frozen dessert of Example 2.

[0150] Example 2-2 and 2-3

[0151] Manufacture the frozen dessert according to Example 2-1, except that the formula, ingredient values, conditions of the mixing step, and conditions of the sterilization step are as shown in Table 2. Measure the ingredient values and conduct a sensory evaluation of the obtained frozen dessert as in Example 2-1. The results are shown in Table 2.

[0152] Table 2

[0153]

[0154] As shown above, the obtained frozen dessert has an increasing expansion trend during freezing, so that sufficient air can be incorporated. Finally, smooth and high-quality characteristics are achieved.

[0155] Example 3: Gel-like food

[0156] Example 3-1

[0157] Formulation

[0158] Almond paste 40%

[0159] Activated carbon-treated water 60%

[0160] Manufacturing method

[0161] First, mix the raw materials in the above formula at 40°C. Homogenize the obtained mixture in a tabletop homogenizer (9700 rpm, 1 minute). Next, put the homogenized mixture into a container, statically heat it in a pressure sterilizer at 120°C for 10 minutes, and cool it to 10°C to obtain the gel-like food.

[0162] Measure the protein content and fat content of the gel-like food obtained by the above method according to the method of Example 1.

[0163] In addition, conduct a sensory evaluation of the obtained gel-like food. Specifically, six reviewers proficient in food sensory testing evaluate the hardness and smoothness of the frozen dessert. The evaluation criteria are as follows:

[0164] Evaluation criteria for gel-like form

[0165] B: Gel formation.

[0166] D: Gel not formed.

[0167] Evaluation criteria for smoothness

[0168] A: Smooth

[0169] B: Slightly smooth (slightly feeling roughness and aftertaste)

[0170] C: Not smooth (feeling roughness)

[0171] D: Completely not smooth (significantly feeling roughness)

[0172] Table 3 shows the component values and sensory test results of the gelled food of Example 3-1.

[0173] Example 3-2

[0174] Manufacture a frozen dessert according to Example 3-1, except that the formula, component values, conditions of the mixing step, and conditions of the sterilization step are as shown in Table 3. Perform the component value measurement and sensory evaluation on the obtained frozen dessert as in Example 3-1. The results are shown in Table 3.

[0175] Table 3

[0176]

[0177]

[0178] As shown above, the obtained gelled food has the characteristics of smoothness and elasticity. Example 3-1 received a particularly high evaluation in the sensory test.

[0179] Example 3-3

[0180] Manufacture a gelled food according to Example 3-1, except that static heating is performed at 85°C for 20 minutes using a pressure heating sterilizer. Perform the component value measurement, static test, and sensory evaluation on the obtained gelled food as in Example 3-1. The obtained gelled food also exhibits the characteristics of smoothness and elasticity.

[0181] Preparation Example 3-4

[0182] Manufacture a gelled food according to Example 3-1, except that the mixing percentage of the almond protein fraction is 10.1% by mass and the mixing percentage of almond oil is 43.3% by mass. The component values of the obtained gelled food are as follows: the protein content is 6.1% by mass; the oil content is 43.3% by mass (therefore, the ratio of the oil content to the protein content is 2.7, and the sum of the oil content and the protein content is 49.4% by mass).

Claims

1. A liquid food or beverage containing nut-derived protein, oil, and water, the liquid food or beverage containing a total of 1.8 to 7.5% by mass of nut-derived protein and oil, wherein based on each mass part of nut-derived protein, 1.5 to 6.0 mass parts of oil are contained, provided that the liquid food or beverage is not a liquid food or beverage obtained by grinding almonds and extracting to remove insoluble solids.

2. A food or beverage that is a food containing a total of 4.0 to 95.0% by mass of nut-derived protein and oil.

3. The food or beverage according to claim 2, wherein based on each mass part of nut-derived protein, 0.01 to 10.0 mass parts of oil are contained.

4. The food or beverage according to any one of claims 1 to 3, wherein the nut is an almond.

5. The food or beverage according to claim 4, wherein the almond is a roasted almond.

6. A method for manufacturing a food or beverage that contains a total of 1.8 to 7.5% by mass of nut-derived protein and oil, the method comprising: mixing a raw material containing nut-derived protein, oil, and water at a temperature of 4°C or higher and lower than 80°C; and fluidizing the mixture containing nut-derived protein, oil, and water at 120°C to 150°C.

7. The method according to claim 6, wherein the food or beverage is a beverage.

8. A method for manufacturing a food or beverage that contains a total of 4.0 to 15.0% by mass of nut-derived protein and oil, the method comprising: mixing a raw material containing nut-derived protein, oil, and water at a temperature of 80°C or higher and lower than 100°C; and heating the mixture containing nut-derived protein, oil, and water at 80°C or higher and lower than 120°C.

9. The method according to claim 8, wherein the food or beverage is a frozen dessert.

10. A method for manufacturing a food or beverage that contains a total of 7.0 to 95.0% by mass of nut-derived protein and oil, the method comprising: mixing a raw material containing nut-derived protein, oil, and water at a temperature of 0°C or higher and lower than 80°C; and allowing the mixture containing nut-derived protein, oil, and water to stand at 80°C or higher.

11. The method according to claim 10, wherein the food or beverage is a gel-like food.

12. The method according to any one of claims 6 to 11, wherein the nut is an almond.

13. The method according to claim 12, wherein the almond is a roasted almond.

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