Plant-based protein-containing beverage with minimized off-flavor and improved mouthfeel and method for preparing same

Abstract

The present application relates to a protein-containing beverage (ready-to-drink, RTD) having minimized off-flavor and improved mouthfeel, and a method for preparing the same.

Description

Technical Field

[0001] The present disclosure relates to a plant-based protein-containing beverage (ready-to-drink, RTD) with minimized off-flavor and improved mouthfeel and a method for preparing the same. Background Art

[0002] In recent years, as consumers' demand for adequate protein intake for health has increased, not only food manufacturers producing snacks or coffee, but also beverage manufacturers, dairy product manufacturers and health functional food manufacturers have been continuously launching a variety of products with increased protein content.

[0003] In particular, ready-to-drink (RTD) products that are more convenient for consumers to consume, such as products with high levels of animal-based protein or a mixture of animal-based and plant-based proteins or products with lower calories by reducing sugar, are being marketed.

[0004] However, when drinking beverages on the market, the higher the protein content, the stronger the protein-specific off-flavor. Many beverages use relatively strong flavors and aromas, such as chocolate, to mask the off-flavor. Furthermore, most high-protein beverages are quite thick, resulting in a chalky, rather than smooth, mouthfeel. Protein sedimentation can also make it inconvenient to shake the beverage before drinking. Furthermore, due to the use of intense sweeteners in place of sugar, reduced-sugar protein-containing beverages can be overly sweet or leave a lingering aftertaste. Summary of the Invention

[0005] Technical issues

[0006] The problem to be solved in the present disclosure is to provide a protein-containing beverage (ready-to-drink, RTD) with minimized off-flavor and improved mouthfeel and a method for preparing the same.

[0007] Technical Solution

[0008] An object of the present disclosure is to provide a protein-containing food composition comprising 3 to 15 wt% of a sweetener, 5 to 15 wt% of protein, 0.1 to 2 wt% of fats and oils, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier, based on 100 wt% of the total food composition.

[0009] Another object of the present disclosure is to provide a method for preparing a protein-containing food, comprising the steps of: a) preparing a mixture by mixing 3 to 15 wt% of a sweetener, 5 to 15 wt% of a protein, 0.1 to 2 wt% of fats and oils, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier; b) homogenizing the mixture and then cooling it; and c) further homogenizing and cooling the cooled mixture.

[0010] Another object of the present disclosure is to provide a protein-containing food prepared by the method of the present disclosure.

[0011] Beneficial effects

[0012] According to the present disclosure, a beverage containing pure plant protein (vegan protein) can be prepared, in which sugar is reduced by using a sweetener, the off-flavors of protein and fat and oil are minimized by adding plant-based protein and plant fat and oil, the mouthfeel (softness) is improved by adding a thickener with excellent fluidity, sedimentation is minimized by adding an acidity regulator and by introducing a secondary homogenization process, and the flavor is maximized by excluding a vacuum concentration process. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 Shown are the results of sugar content and sugar reduction rate of Example 1 (Test 1) to Example 4 (Test 4) relative to Comparative Example 1 (Control);

[0014] Figure 2 The results of the sweetness similarity of Example 1 (Test 1) to Example 4 (Test 4) to sugar are shown;

[0015] Figure 3 Shown are the results of analyzing the sweetness sub-attribute of Example 1 (Test 1) relative to sugar;

[0016] Figure 4 Shown are the results of analyzing the sweetness sub-attribute of Example 2 (Test 2) relative to sugar;

[0017] Figure 5 Shown are the results of analyzing the sweetness sub-attribute of Example 3 (Test 3) relative to sugar;

[0018] Figure 6 Shown are the results of analyzing the sweetness sub-attribute of Example 4 (Test 4) relative to sugar;

[0019] Figure 7The results of protein off-flavor intensity for Example 5 (soy protein), Example 6 (rice protein), Example 7 (corn protein), Example 8 (fermented grain protein), Example 9 (pea protein isolate), and Example 10 (broad bean protein) are shown;

[0020] Figure 8 The results of the intensity and persistence of the off-taste / flavor of Example 11 (no fat and oil added), Example 12 (only sunflower oil added), Example 13 (only rapeseed oil added), Example 14 (only refined palm oil added), Example 15 (a mixture of sunflower oil + refined palm oil added), and Example 16 (a mixture of rapeseed oil + refined palm oil added) are shown;

[0021] Figure 9 A schematic diagram of a method 1 for preparing a protein-containing beverage is shown, the method comprising a vacuum concentration process;

[0022] Figure 10 A schematic diagram showing a method (Method 2) for preparing a protein-containing beverage of the present disclosure, wherein the method includes a primary homogenization process without a vacuum concentration process, thereby performing two homogenization processes in total;

[0023] Figure 11 The results of the intensity of the bad taste / off-flavor according to the presence or absence of a vacuum concentration process in the process of preparing the protein-containing beverages of Example 17 (containing fermented grain protein + sunflower oil), Example 14 (containing rice protein + refined palm oil), and Example 18 (containing rice protein + refined palm oil + flavoring) are shown;

[0024] Figure 12 The results of viscosity and sedimentation rate for Example 14 (no thickener applied), Example 19 (pectin), Example 20 (guar gum), Example 21 (xanthan gum), and Example 22 (carrageenan) are shown;

[0025] Figure 13 The results of the bad taste / off-flavor and sedimentation rate of Example 14 (no acidity regulator applied), Example 23 (sodium citrate), Example 24 (comprising sodium citrate + carrageenan), Example 25 (sodium bicarbonate), and Example 26 (comprising sodium bicarbonate + carrageenan) are shown;

[0026] Figure 14 A schematic diagram of a process 3 for preparing a protein-containing beverage is shown, which does not include a primary homogenization process after mixing the raw materials, so that a single homogenization process is performed in total;

[0027] Figure 15The results of mouthfeel of Example 22 (pre-homogenization added), Example 24 (sodium citrate added + pre-homogenization), and Example 26 (sodium bicarbonate added + pre-homogenization) prepared by Process 2 in which a total of two homogenization processes were performed, and Example 22 (homogenization), Example 24 (sodium citrate), and Example 26 (sodium bicarbonate) prepared by Process 3 in which a single homogenization process was performed are shown;

[0028] Figure 16 The results of the degree of separation and sedimentation rate after primary centrifugation of Example 22 (pre-homogenization added), Example 24 (sodium citrate added + pre-homogenization), and Example 26 (sodium bicarbonate added + pre-homogenization) prepared by Process 2 in which a total of two homogenization processes were performed, and Example 22 (homogenization), Example 24 (sodium citrate), and Example 26 (sodium bicarbonate) prepared by Process 3 in which a single homogenization process was performed are shown; and

[0029] Figure 17 The results of the degree of separation and sedimentation rate after the second centrifugation are shown for Example 22 (pre-homogenization added), Example 24 (sodium citrate added + pre-homogenization), and Example 26 (sodium bicarbonate added + pre-homogenization) prepared by Process 2 in which a total of two homogenization processes were performed, and Example 22 (homogenization), Example 24 (sodium citrate), and Example 26 (sodium bicarbonate) prepared by Process 3 in which a single homogenization process was performed. DETAILED DESCRIPTION

[0030] The present disclosure will be described in detail below. At the same time, each description and embodiment disclosed in the present disclosure can also be applied to other descriptions and embodiments. In other words, all combinations of the various elements disclosed in the present disclosure fall within the scope of the present disclosure. In addition, the scope of the present disclosure is not limited by the specific description described below. In addition, many papers and patent documents are referenced and cited throughout the specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to further illustrate the level and scope of the subject matter involved in the present disclosure.

[0031] One aspect of the present disclosure provides a protein-containing food composition comprising 3 to 15 wt% of a sweetener, 5 to 15 wt% of protein, 0.1 to 2 wt% of fats and oils, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier, based on 100 wt% of the total food composition.

[0032] In recent years, as consumers' demand for adequate protein intake for health has increased, ready-to-drink (RTD) products that are more convenient for consumers to consume, such as products with high content of animal-based protein or a mixture of animal-based and plant-based proteins or products with lower calories by reducing sugar, are being sold.

[0033] However, when drinking commercially available beverages, the higher the protein content, the stronger the protein-specific off-flavor. Many beverages use relatively strong flavorings and fragrances, such as chocolate, to mask the off-flavor. Furthermore, most high-protein beverages are quite thick, resulting in a powdery, rather than silky, mouthfeel. Alternatively, due to protein sedimentation, shaking the beverage before drinking is inconvenient. Furthermore, due to the use of intense sweeteners in place of sugar, reduced-sugar protein-containing beverages can be overly sweet or leave a lingering aftertaste.

[0034] Therefore, the present disclosure has the excellent effect that a sugar-free beverage containing pure plant protein can be prepared, in which sugar is reduced by using a sweetener while maintaining a refreshing sweetness like sugar without leaving a lingering aftertaste, the off-flavors of protein and fat and oil are minimized by adding plant-based protein and plant fat and oil in an optimal mixing ratio, the mouthfeel (softness) is improved by adding a thickener with excellent fluidity, sedimentation is minimized by adding an acidity regulator and by introducing a secondary homogenization process, and the flavor is maximized by excluding a vacuum concentration process.

[0035] In particular, in the sugar-free beverage containing pure plant protein of the present disclosure, traditional plant-based proteins and plant fats and oils are added as pure plant ingredients. However, in existing products, relatively strong flavors and fragrances such as chocolate are added to mask the strong peculiar smell of protein. In contrast, in the present disclosure, plant-based proteins and plant fats and oils with low bad taste / odor are added in an optimal mixing ratio to minimize the peculiar smell of protein, and sweeteners that achieve a sweetness similar to sugar are used in an optimal mixing ratio instead of sugar to prepare a sugar-free protein beverage with reduced sugar. In addition, by obtaining the optimal mixing ratio of the aforementioned plant-based proteins and plant fats and oils and sweeteners, the sugar-free beverage containing pure plant protein of the present disclosure can be a sugar-free protein beverage with improved mouthfeel and sedimentation compared to traditional protein-rich beverages that have a powdery, non-silky mouthfeel due to a relatively thick texture.

[0036] The protein-containing food compositions of the present disclosure can comprise from about 3 wt % to about 15 wt % sweeteners, from about 5 wt % to about 15 wt % protein, from about 0.1 wt % to about 2 wt % fats and oils, from about 0.01 wt % to about 0.1 wt % thickeners, from about 0.05 wt % to about 0.5 wt % acidity regulators, and from about 0.01 wt % to about 0.1 wt % emulsifiers, based on 100 wt % of the total food composition.

[0037] In the present disclosure, the sweeteners of the present disclosure may include, but are not limited to, any sweeteners known in the art, examples of which may include psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose, aspartame, etc. For example, the sweeteners of the present disclosure may be psicose and / or steviol glycosides.

[0038] The sweetener may be contained in a range with a lower limit selected from about 3 weight % or more, about 4 weight % or more, about 5 weight % or more, about 6 weight % or more, and about 7 weight % or more and / or an upper limit selected from about 15 weight % or less, about 13 weight % or less, about 11 weight % or less, about 10 weight % or less, about 9 weight % or less, for example.

[0039] The sweetener of the present disclosure may be two or more selected from the above-mentioned sweeteners.

[0040] When the sweetener contains two sweeteners, for example, the first sweetener is contained in a range such as a lower limit selected from about 2 weight % or more, about 3 weight % or more, about 4 weight % or more, about 5 weight % or more and about 6 weight % or more and / or an upper limit selected from about 14 weight % or less, about 12 weight % or less, about 10 weight % or less, about 8 weight % or less and about 7 weight % or less, and the second sweetener is contained in a range such as a lower limit selected from about 0.005 weight % or more, about 0.0075 weight % or more, about 0.01 weight % or more, about 0.015 weight % or more and about 0.0175 weight % or more and / or an upper limit selected from about 0.1 weight % or less, about 0.08 weight % or less, about 0.06 weight % or less, about 0.04 weight % or less and about 0.03 weight % or less.

[0041] The mixing ratio of the two sweeteners according to the present disclosure can exhibit sweetness equivalent to that of sugar.

[0042] By adding two or more sweeteners to the protein-containing food composition of the present disclosure, the protein-containing food composition exhibits a sweetness equivalent to sugar with a clean taste, thereby reducing the sugar content while leaving no lingering aftertaste.

[0043] In the present disclosure, the protein-containing food composition of the present disclosure may further comprise a sugar alcohol for additional sugar reduction. The sugar alcohol of the present disclosure may include, but is not limited to, any sugar alcohol known in the art, examples of which may include, but are not limited to, erythritol, maltitol, xylitol, sorbitol, and the like.

[0044] In the present disclosure, the protein of the present disclosure may be a plant-based protein. The plant-based protein of the present disclosure may include, but is not limited to, any plant-based protein known in the art, examples of which may include soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, faba bean protein, etc. For example, the protein of the present disclosure may be rice protein.

[0045] The protein may be contained in a range with a lower limit selected from about 5 wt % or more, about 6 wt % or more, about 7 wt % or more, about 8 wt % or more, and about 9 wt % or more and / or an upper limit selected from about 15 wt % or less, about 14 wt % or less, about 13 wt % or less, about 12 wt % or less, and about 11 wt % or less.

[0046] By adding the protein in the food composition of the present disclosure, food composition or the food with high protein content can be prepared. Protein-containing food composition of the present disclosure or the food prepared therefrom can comprise the protein of the amount of about 10g / mL to about 15g / mL. The protein included in the food composition or the food prepared therefrom can be selected from about 10g / mL or more, about 11g / mL or more, about 12g / mL or more and about 12.5g / mL or more and / or the upper limit can be selected from about 15g / mL or less, about 14g / mL or less, about 13g / mL or less and about 12.5g / mL or less in the scope of less.

[0047] In the present disclosure, the fats and oils of the present disclosure can be vegetable fats and oils. The vegetable fats and oils of the present disclosure can include, but are not limited to, any vegetable fats and oils known in the art, examples of which can include refined palm oil, sunflower oil, rapeseed oil, etc. For example, the fats and oils of the present disclosure can be refined palm oil.

[0048] The fats and oils may be contained in a range, for example, with a lower limit selected from about 0.1 wt % or more, about 0.3 wt % or more, about 0.6 wt % or more, about 0.8 wt % or more, and about 0.9 wt % or more and / or an upper limit selected from about 2 wt % or less, about 1.7 wt % or less, about 1.5 wt % or less, about 1.3 wt % or less, and about 1.1 wt % or less.

[0049] By adding the fats and oils to the food composition of the present disclosure, a food composition or food having a body feeling similar to milk can be prepared.

[0050] In one embodiment, the food composition of the present disclosure may be a purely plant-based food that is free of animal-based proteins and / or animal fats and oils.

[0051] In the present disclosure, the thickener of the present disclosure may include but is not limited to any thickener known in the art, and examples thereof may include carrageenan, pectin, guar gum, xanthan gum, etc. For example, the thickener of the present disclosure may be carrageenan.

[0052] The thickener may be included in a range in which, for example, the lower limit is selected from about 0.01 wt % or more, about 0.02 wt % or more, about 0.03 wt % or more, about 0.04 wt % or more, and about 0.045 wt % or more and / or the upper limit is selected from about 0.1 wt % or less, about 0.09 wt % or less, about 0.08 wt % or less, about 0.07 wt % or less, and about 0.06 wt % or less.

[0053] By adding the thickener to the food composition of the present disclosure, a soft mouthfeel can be provided to the food composition of the present disclosure having a high protein content, and protein sedimentation can be prevented, thereby minimizing the inconvenience of having to shake or mix the contents before consumption.

[0054] In the present disclosure, the acidity regulator of the present disclosure may include but is not limited to any acidity regulator known in the art, and examples thereof may include sodium bicarbonate, sodium citrate, etc. For example, the acidity regulator of the present disclosure may be sodium bicarbonate.

[0055] The acidity regulator may be included in a range in which, for example, the lower limit is selected from about 0.05 wt % or more, about 0.06 wt % or more, about 0.07 wt % or more, about 0.08 wt % or more, and about 0.09 wt % or more and / or the upper limit is selected from about 0.5 wt % or less, about 0.4 wt % or less, about 0.3 wt % or less, about 0.2 wt % or less, and about 0.15 wt % or less.

[0056] By adding the acidity regulator to the food composition of the present disclosure, proteins having characteristics susceptible to heat and acid can be stabilized, thereby minimizing protein denaturation caused by the addition of acidic raw materials or high-temperature sterilization processes, etc.

[0057] In the present disclosure, the emulsifier of the present disclosure may include, but is not limited to, any emulsifier known in the art, examples of which may include lecithin, sucrose fatty acid ester, glycerol fatty acid ester, etc. For example, the emulsifier of the present disclosure may be lecithin.

[0058] The emulsifier may be included in a range with a lower limit selected from about 0.01 wt % or more, about 0.02 wt % or more, about 0.03 wt % or more, about 0.04 wt % or more, and about 0.045 wt % or more and / or an upper limit selected from about 0.1 wt % or less, about 0.09 wt % or less, about 0.08 wt % or less, about 0.07 wt % or less, and about 0.06 wt % or less.

[0059] The above-mentioned sweeteners, proteins, fats and oils, thickeners, acidity regulators, emulsifiers and sugar alcohols can be purchased from commercial sources.

[0060] In addition, the above-mentioned sweeteners, proteins, fats and oils, thickeners, acidity regulators, emulsifiers and sugar alcohols may be those used for foods.

[0061] As used herein, the term "about" may appear before a particular numerical value. As used herein, the term "about" includes not only the exact numerical value listed after the term, but also a range that is close to or approximately that numerical value. Whether any number is close to or approximately the particular numerical value presented can be determined by taking into account the context of the numerical value presented. In one example, the term "about" may refer to a range of -10% to +10% of a numerical value. In another example, the term "about" may refer to a range of -5% to +5% of a given numerical value, but is not limited thereto.

[0062] In a specific embodiment, the protein-containing food composition of the present disclosure can be prepared by mixing the above raw materials and then performing a homogenization process.

[0063] The homogenization may be performed at a pressure of about 150 bar to about 350 bar at about 50° C. to about 80° C. for about 1 minute to about 30 minutes.

[0064] Homogenization can be carried out within a pressure range of about 150 bar to about 350 bar. For example, the pressure can be within a pressure range with an upper limit selected from about 350 bar or less, about 300 bar or less, about 250 bar or less, about 200 bar or less, about 180 bar or less, and about 160 bar or less.

[0065] Homogenization can be performed at a temperature range of about 50° C. to about 80° C. For example, the temperature can be within a temperature range with a lower limit selected from about 50° C. or higher, about 54° C. or higher, about 58° C. or higher, about 62° C. or higher, about 66° C. or higher, and about 68° C. or higher.

[0066] Homogenization can be carried out in the time range of about 1 minute to about 30 minutes.For example, this time can be selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more and about 14 minutes or more and / or the upper limit is selected from the time range of about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less and about 21 minutes or less.Homogenization according to the present disclosure is carried out by high pressure propulsion method, and homogenization time can change according to the amount of mixture, and can be carried out in the time range suitably arbitrarily selected by those skilled in the art.

[0067] In another embodiment, the protein-containing food composition of the present disclosure can be prepared by cooling a composition that has undergone a homogenization process and then further subjecting it to a homogenization process.

[0068] The homogenization may be performed at a pressure of 150 to 350 bar at 50 to 80° C. for 1 to 30 minutes.

[0069] Homogenization can be carried out within a pressure range of about 150 bar to about 350 bar. For example, the pressure can be within a pressure range having a lower limit selected from about 150 bar or more, about 200 bar or more, about 220 bar or more, about 240 bar or more, about 260 bar or more, and about 280 bar or more, and / or an upper limit selected from about 350 bar or less, about 340 bar or less, about 330 bar or less, about 320 bar or less, and about 310 bar or less.

[0070] Homogenization can be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature can be within a temperature range having a lower limit selected from about 50° C. or higher, about 52° C. or higher, about 54° C. or higher, about 56° C. or higher, about 58° C. or higher, and about 59° C. or higher, and / or an upper limit selected from about 80° C. or lower, about 78° C. or lower, about 76° C. or lower, about 74° C. or lower, about 72° C. or lower, and about 71° C. or lower.

[0071] Homogenization can be carried out in the time range of about 1 minute to about 30 minutes.For example, the time can be selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more and about 14 minutes or more and / or the upper limit is selected from the time range of about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less and about 21 minutes or less.Homogenization according to the present disclosure is carried out by high pressure propulsion method, and the homogenization time can change according to the amount of mixture, and can be carried out in the time range suitably arbitrarily selected by those skilled in the art.

[0072] As one preparation example of the present disclosure according to the above-mentioned embodiment, the protein-containing food composition of the present disclosure may be a mixture selected by measuring the sugar content and pH after cooling.

[0073] In a specific embodiment, the sugar content of the selected mixture can be 15 Brix to 18 Brix. For example, the sugar content can be within a range with a lower limit selected from about 15 Brix or greater, about 15.5 Brix or greater, about 16 Brix or greater, and about 16.2 Brix or greater and / or an upper limit selected from about 18 Brix or less, about 17.5 Brix or less, about 17 Brix or less, and about 16.8 Brix or less.

[0074] In another specific embodiment, the pH of the selected mixture can be 6.5 to 7.0. For example, the pH can be within a range with a lower limit selected from about 6.5 or greater, about 6.6 or greater, and about 6.7 or greater and / or an upper limit selected from about 7.0 or less, about 6.9 or less, and about 6.8 or less.

[0075] As one preparation example of the present disclosure according to the above-mentioned embodiment, the protein-containing food composition of the present disclosure may be prepared by performing a secondary homogenization process.

[0076] In the protein-containing food composition of the present disclosure prepared by performing a secondary homogenization process, the sedimentation degree (separation degree) relative to the total amount of the beverage and the sedimentation degree (sedimentation rate) relative to the solid content in the beverage are improved compared to protein-containing food compositions prepared by not performing a homogenization process or by performing only a primary homogenization process, so the sedimentation rate is reduced, and the sedimentation is improved compared to commercially available protein-containing food compositions even after being left for a long time, thereby minimizing the inconvenience of having to shake or mix the contents before consumption.

[0077] As a preparation example of the present disclosure according to the above embodiment, the protein-containing food composition of the present disclosure can be prepared without a concentration process. The concentration process can be, for example, a vacuum concentration process performed under reduced pressure, but is not limited thereto.

[0078] Compared to protein-containing food compositions prepared by performing a concentration process (e.g., a vacuum concentration process), the protein-containing food compositions of the present invention that are not prepared by performing a concentration process can have improved sensory quality by maintaining the flavor unique to the raw materials. The flavor unique to the raw materials is a concept different from the foreign smell that may cause discomfort when eating food, and can be a flavor unique to the raw materials that stimulates appetite.

[0079] In the present disclosure, the protein-containing food composition of the present disclosure may further comprise 0.1% to 0.5% by weight of a flavoring agent based on 100% by weight of the total food composition. The flavoring agent of the present disclosure may include, but is not limited to, any food flavoring agent known in the art. The flavoring agent may include, but is not limited to, natural flavoring agents, synthetic flavoring agents, and mixtures thereof, etc.

[0080] In addition, flavoring agents may include nut flavors, cereal flavors, vanilla flavors, chocolate flavors, coffee flavors, fruit flavors, nut flavors (e.g., walnut flavors, almond flavors, etc.), cereal flavors (e.g., barley flavors, brown rice flavors, black bean flavors, etc.), but are not limited thereto and may be appropriately selected and used by those skilled in the art.

[0081] The flavoring agent may be contained in a range with a lower limit selected from about 0.1 wt % or more, about 0.15 wt % or more, about 0.2 wt % or more, about 0.25 wt % or more, and about 0.27 wt % or more and / or an upper limit selected from about 0.5 wt % or less, about 0.45 wt % or less, about 0.4 wt % or less, about 0.35 wt % or less, and about 0.33 wt % or less.

[0082] In the present disclosure, the protein-containing food composition of the present disclosure may further comprise 80 wt % to 85 wt % of purified water based on 100 wt % of the total food composition.

[0083] The purified water may be contained in a range with a lower limit selected from about 80 wt % or more, about 81 wt % or more, about 82 wt % or more, about 83 wt % or more, and about 84 wt % or more and / or an upper limit selected from about 85 wt % or less, about 84 wt % or less, about 83 wt % or less, about 82 wt % or less, and about 81 wt % or less, for example.

[0084] The “food” of the present disclosure may include all types of general foods, functional foods, nutritional supplements, health foods, food additives, and the like.

[0085] The above-mentioned food can be prepared into various forms according to conventional methods known in the art.

[0086] The food includes forms such as pills, powders, granules, infusions, tablets, capsules, powders or liquids, and the food to which the composition of the present disclosure can be added may include, for example, various foods such as rice, edible grain powder (edible grain powder), grain soup, rice bowl, noodles, rice soup, instant rice, condiments, lunch boxes, dry cooked rice, bread, edible sugar, rice cakes, bibimjang, sauces, spices, edible salt, condiments, seasoning powders, processed, frozen, dried and cooked fruits and vegetables, jellies, jams, candied fruits, eggs, milk and other dairy products, edible oils and fats, coffee, cocoa and coffee substitutes, tapioca starch, grain flour and grain products, ramen, udon noodles, noodles, noodle soup, cold noodles, porridge, soup, soup dishes, instant foods, frozen foods, ready-to-eat foods, retort foods, other beverages, chewing gum, tea, vitamin complexes, health supplements, etc., but are not limited thereto.

[0087] In one embodiment, the protein-containing food composition of the present disclosure may be a beverage (ready-to-drink, RTD).

[0088] As ingredients that can be included in the food of the present invention, various herbal extracts, food additives or natural carbohydrates can be included as additional ingredients, just like in general food. In addition, food additives can include food additives commonly used in the art, such as flavorings, savory agents, colorants, fillers, stabilizers, etc.

[0089] Examples of natural carbohydrates include monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, etc.; and polysaccharides such as common sugars such as dextrin, cyclodextrin, etc., and sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, etc. In addition to those described above, natural flavors (such as rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavoring agents. In addition, general food additives for supplementing taste and nutrition, such as nucleic acids, amino acids, organic acids, etc., can be added.

[0090] In addition to those described above, the food of the present disclosure can include various nutrients, vitamins, mineral substances (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and fillers (cheese, chocolate, etc.), pectin or its salt, alginic acid and its salt, organic acid, protective colloid thickener, pH regulator, stabilizer, preservative, glycerol, alcohol, the carbonating agent used in carbonated beverages, etc. In addition, the food can include the pulp for preparing natural fruit juice, fruit juice beverage, and vegetable beverage. These components can be used alone or in combination.

[0091] The food of the present disclosure can be prepared by methods commonly used in the art, and can be prepared by adding raw materials and ingredients commonly added in the art during the preparation process. In addition, the preparation of the food can also be prepared without restriction, as long as the preparation is identified as food.

[0092] In addition, when the food of the present disclosure is used as a health functional food, the food of the present disclosure can be prepared into various types of preparations, and unlike general medicines, since the food is used as a raw material, it has the advantages of avoiding side effects that may occur during long-term use and being highly portable. Therefore, the food of the present disclosure can be taken as a supplement.

[0093] Meanwhile, the food of the present disclosure may further comprise seasonings, flavor enhancers, colorants, fillers, stabilizers and flavoring agents, which may also be classified as food additives.

[0094] As used herein, the term "flavoring agent" may be a substance added to enhance the flavor of food. The flavoring agent may be a substance that gives food an excellent flavoring property.

[0095] Flavoring agents can be divided according to taste components. In other words, according to taste, flavoring agents can be divided into neutral flavoring agents, beef flavoring agents, chicken flavoring agents, pork flavoring agents, kokumi flavoring agents, etc.

[0096] "Kokumi flavor" refers to a flavoring agent that releases a kokumi flavor. "Kokumi" is a Japanese word that can also be expressed in English as "mouthfulness," "continuity," "thickness," and "heartiness," and in Korean as "rich," "thick," "fullness," "dense," and "sticky." "Neutral flavor" refers to a flavoring agent that maximizes "umami" and minimizes other flavors to produce a mild and clean flavor. For example, rapeseed oil or grapeseed oil in oil can be considered to have a neutral flavor. The term "flavoring properties" can refer to, but is not limited to, having sour, sweet, salty, bitter, or umami flavors.

[0097] Another aspect of the present disclosure provides a method for preparing a protein-containing food, the method comprising the steps of: a) preparing a mixture by mixing 3 wt% to 15 wt% of a sweetener, 5 wt% to 15 wt% of protein, 0.1 wt% to 2 wt% of fats and oils, 0.01 wt% to 0.1 wt% of a thickener, 0.05 wt% to 0.5 wt% of an acidity regulator, and 0.01 wt% to 0.1 wt% of an emulsifier; b) homogenizing the mixture and then cooling it; and c) further homogenizing and cooling the cooled mixture.

[0098] In the method of the present disclosure, step a) may prepare the mixture by mixing 3 to 15 wt % of a sweetener, 5 to 15 wt % of a protein, 0.1 to 2 wt % of fats and oils, 0.01 to 0.1 wt % of a thickener, 0.05 to 0.5 wt % of an acidity regulator, and 0.01 to 0.1 wt % of an emulsifier.

[0099] In the present disclosure, the mixture of step a) may comprise 3 to 15 wt% of a sweetener, 5 to 15 wt% of a protein, 0.1 to 2 wt% of fats and oils, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier, based on 100 wt% of the total food finally prepared, as described above.

[0100] The sweetener may be psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose, aspartame, etc., for example, psicose and / or steviol glycosides as described above.

[0101] The protein can be a plant-based protein. The plant-based protein can be soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, faba bean protein, etc., such as rice protein, as described above.

[0102] The fats and oils may be vegetable fats and oils. Vegetable fats and oils may be refined palm oil, sunflower oil, rapeseed oil, etc., such as refined palm oil, as described above.

[0103] The thickener may be carrageenan, pectin, guar gum, xanthan gum, etc., such as carrageenan, as described above.

[0104] The acidity regulator can be sodium bicarbonate, sodium citrate, etc., such as sodium bicarbonate, as described above.

[0105] The emulsifier may be lecithin, sucrose fatty acid ester, glycerol fatty acid ester, etc., such as lecithin, as described above.

[0106] The composition of step a) may be in liquid form.

[0107] In the method of the present disclosure, step b) may be cooling the mixture of step a) after homogenizing it.

[0108] The homogenization may be performed at a pressure of about 150 bar to about 350 bar at about 50° C. to about 80° C. for about 1 minute to about 30 minutes.

[0109] Homogenization can be carried out within a pressure range of about 150 bar to about 350 bar. For example, the pressure can be within a pressure range with an upper limit selected from about 350 bar or less, about 300 bar or less, about 250 bar or less, about 200 bar or less, about 180 bar or less, and about 160 bar or less.

[0110] Homogenization can be performed at a temperature range of about 50° C. to about 80° C. For example, the temperature can be within a temperature range with a lower limit selected from about 50° C. or higher, about 54° C. or higher, about 58° C. or higher, about 62° C. or higher, about 66° C. or higher, and about 68° C. or higher.

[0111] Homogenization can be carried out within a time range of about 1 minute to about 30 minutes. For example, the time can be selected from a time range of about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more with a lower limit and / or a time range of about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less with an upper limit.

[0112] This is as mentioned above.

[0113] Cooling can be performed by methods known in the art and is not particularly limited.

[0114] For example, cooling may be performed until the temperature of the mixture reaches about 10°C or less.

[0115] In the method of the present disclosure, step c) may be to further homogenize and cool the cooled mixture.

[0116] The homogenization may be performed at a pressure of 150 to 350 bar at 50 to 80° C. for 1 to 30 minutes.

[0117] Homogenization can be carried out within a pressure range of about 150 bar to about 350 bar. For example, the pressure can be within a pressure range having a lower limit selected from about 150 bar or more, about 200 bar or more, about 220 bar or more, about 240 bar or more, about 260 bar or more, and about 280 bar or more, and / or an upper limit selected from about 350 bar or less, about 340 bar or less, about 330 bar or less, about 320 bar or less, and about 310 bar or less.

[0118] Homogenization can be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature can be within a temperature range having a lower limit selected from about 50° C. or higher, about 52° C. or higher, about 54° C. or higher, about 56° C. or higher, about 58° C. or higher, and about 59° C. or higher, and / or an upper limit selected from about 80° C. or lower, about 78° C. or lower, about 76° C. or lower, about 74° C. or lower, about 72° C. or lower, and about 71° C. or lower.

[0119] Homogenization can be carried out within a time range of about 1 minute to about 30 minutes. For example, the time can be selected from a time range of about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more with a lower limit and / or a time range of about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less with an upper limit.

[0120] This is as mentioned above.

[0121] Cooling can be performed by methods known in the art and is not particularly limited.

[0122] For example, cooling can be performed until the temperature of the mixture reaches about 20°C to about 30°C.

[0123] In one embodiment, the method of the present disclosure may include selecting the mixture by measuring the sugar content and pH of the cooled mixture prior to step c).

[0124] In a specific embodiment, the sugar content of the selected mixture can be 15 Brix to 18 Brix. For example, the sugar content can be within a range with a lower limit selected from about 15 Brix or greater, about 15.5 Brix or greater, about 16 Brix or greater, and about 16.2 Brix or greater and / or an upper limit selected from about 18 Brix or less, about 17.5 Brix or less, about 17 Brix or less, and about 16.8 Brix or less.

[0125] In another specific embodiment, the pH of the selected mixture can be 6.5 to 7.0. For example, the pH can be within a range with a lower limit selected from about 6.5 or greater, about 6.6 or greater, and about 6.7 or greater and / or an upper limit selected from about 7.0 or less, about 6.9 or less, and about 6.8 or less.

[0126] This is as mentioned above.

[0127] In one embodiment, the method of the present disclosure may further comprise the step of adding a flavoring agent to the cooled mixture before step c). The flavoring agent is as described above.

[0128] In another embodiment, the method of the present disclosure may further include a sterilization step after homogenization and before cooling in step c). Sterilization may be performed by a known method and is not particularly limited as long as it is a method for sterilizing food.

[0129] In another embodiment, the method of the present disclosure may further include the step of packaging the cooled mixture after step c). The packaging may be performed by a known method and is not particularly limited as long as it is a method of packaging food.

[0130] Another aspect of the present disclosure provides a protein-containing food prepared by the method of the present disclosure.

[0131] The method is as described above.

[0132] In the present disclosure, the food may be a beverage, but is not limited thereto.

[0133] In the present disclosure, the food may contain 10 g / mL to 15 g / mL of protein. This is as described above. However, the present disclosure is not limited thereto, and those skilled in the art may add the protein of the present disclosure to the food composition or food of the present disclosure in an appropriate range to achieve the desired protein content.

[0134] The food of the present disclosure may be a food in which sugar is reduced by using a sweetener, off-flavors of protein and fat and oil are minimized by adding plant-based protein and plant fat and oil, mouthfeel (softness) is improved by adding a thickener with excellent fluidity, sedimentation is minimized by adding an acidity regulator and introducing a secondary homogenization process, and flavor is maximized by excluding a vacuum concentration process, but is not limited thereto.

[0135] In one embodiment, the food composition of the present disclosure may be a purely plant-based food that is free of animal-based proteins and / or animal fats and oils.

[0136] Mode for Carrying Out the Invention

[0137] The present disclosure will be described in more detail below by way of exemplary embodiments. However, the following exemplary embodiments are merely intended to illustrate preferred embodiments of the present disclosure and are not intended to limit the scope of the present disclosure thereto. Furthermore, those skilled in the art or similar technical fields to which the present disclosure pertains can fully understand and readily implement technical matters not described in this specification.

[0138] Example and Comparative Example: Preparation of Protein-Containing Beverages

[0139] Examples 1 to 4, each containing erythritol (CheilJedang) as a sugar substitute sugar alcohol, and psicose (Samyang Corporation) or steviol glycoside (Daepyung) as a sugar substitute sweetener to reduce the sugar content in a protein-containing beverage, soy protein (Brenntag Korea) as a protein, sunflower oil (CheilJedang) as a fat and oil, and Comparative Example 1 containing only sugar (CheilJedang) as a saccharide, were prepared by adding and mixing the raw materials according to Table 1 below.

[0140] [Table 1]

[0141] Components (%wt) Comparative Example 1 Example 1 Example 2 Example 3 Example 4 sugar 12 erythritol 10 8 Allulose 10 8 Stevioside 0.01 0.02 0.01 0.02 soy protein 10 10 10 10 10 sunflower oil 1 1 1 1 1 purified water 80-85 80-85 80-85 80-85 80-85 total 100 100 100 100 100

[0142] Next, in order to prepare a protein-containing beverage (which does not contain animal-based protein and contains a high content of plant-based protein) and minimize the off-flavor unique to protein, Examples 5 to 10 were prepared by adding and mixing the raw materials according to Table 2 below, which contain soy protein (Brenntag Korea), rice protein (DHsolution), corn protein (Richwood Trading Company), fermented grain protein (Henanum), pea protein isolate (Charm Goods) or faba bean protein (Sunfood) as a protein-containing beverage so that the protein content per 250 mL of the beverage is 20 g or more, and lecithin as an emulsifier.

[0143] [Table 2]

[0144] Components (%wt) Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Allulose 8 8 8 8 8 8 Stevioside 0.02 0.02 0.02 0.02 0.02 0.02 soy protein 10 Rice protein 10 corn protein 10 Fermented grain protein 10 Pea protein isolate 10 Broad bean protein 10 Lecithin 0.05 0.05 0.05 0.05 0.05 0.05 purified water 80-85 80-85 80-85 80-85 80-85 80-85 total 100 100 100 100 100 100

[0145] Next, fats and oils are added to protein-containing beverages to provide a body feel similar to milk, but due to the sensory persistence of fats and oils, the off-flavor of protein may persist. Therefore, in order to prepare protein-containing beverages that do not contain animal fats and oils and contain vegetable fats and oils while minimizing the off-flavor of protein, Examples 11 to 16 were prepared by adding and mixing the raw materials according to Table 3 below, which are protein-containing beverages containing sunflower oil (CheilJedang), rapeseed oil (CheilJedang) or refined coconut oil (Lotte Foods) as vegetable fats and oils.

[0146] [Table 3]

[0147] Components (%wt) Example 11 Example 12 Example 13 Example 14 Example 15 Example 16 Allulose 8 8 8 8 8 8 Stevioside 0.02 0.02 0.02 0.02 0.02 0.02 Rice protein 10 10 10 10 10 10 sunflower oil 1 0.5 rapeseed oil 1 0.5 refined coconut oil 1 0.5 0.5 Lecithin 0.05 0.05 0.05 0.05 0.05 0.05 purified water 80-85 80-85 80-85 80-85 80-85 80-85 total 100 100 100 100 100 100

[0148] Next, Example 18, which is a protein-containing beverage, containing coffee flavor as a flavoring agent, and Example 17, which is a protein-containing beverage without a flavoring agent, were prepared by adding and mixing the ingredients according to Table 4 below.

[0149] [Table 4]

[0150] Components (%wt) Example 17 Example 14 Example 18 Allulose 8 8 8 Stevioside 0.02 0.02 0.02 Rice protein 10 10 Fermented grain protein 10 sunflower oil 1 refined coconut oil 1 1 Lecithin 0.05 0.05 0.05 Coffee flavoring 0.3 purified water 80-85 80-85 80-85 total 100 100 100

[0151] Next, beverages with high protein content have a non-silky mouthfeel and a powdery texture, or there is the inconvenience of having to shake the beverage before drinking due to protein sedimentation. To prevent this, thickeners are added. However, thickeners may exhibit fluidity that is unsuitable for drinking and ingestion. Therefore, in order to determine the natural thickener and its content that show the optimal conditions for drinking and ingestion, Examples 19 to 22 were prepared by adding and mixing the raw materials according to Table 5 below. As protein-containing beverages, they contain pectin, guar gum, xanthan gum, or carrageenan as natural thickeners.

[0152] [Table 5]

[0153] Components (%wt) Example 14 Example 19 Example 20 Example 21 Example 22 Allulose 8 8 8 8 8 Stevioside 0.02 0.02 0.02 0.02 0.02 Rice protein 10 10 10 10 10 refined coconut oil 1 1 1 1 1 pectin 0.05 guar gum 0.05 Xanthan gum 0.05 Carrageenan 0.05 Lecithin 0.05 0.05 0.05 0.05 0.05 purified water 80-85 80-85 80-85 80-85 80-85 total 100 100 100 100 100

[0154] Next, Examples 23 to 26 were prepared by adding and mixing the raw materials according to Table 6 below, which are protein-containing beverages containing sodium citrate or sodium bicarbonate as an acidity (pH) regulator to stabilize the protein and minimize protein denaturation caused by the addition of acidic raw materials or high-temperature sterilization processes, etc., because the protein in the protein-containing beverage has the property of being easily affected by heat and acid.

[0155] [Table 6]

[0156] Components (%wt) Example 14 Example 23 Example 24 Example 25 Example 26 Allulose 8 8 8 8 8 Stevioside 0.02 0.02 0.02 0.02 0.02 Rice protein 10 10 10 10 10 refined coconut oil 1 1 1 1 1 Carrageenan 0.05 0.05 Sodium citrate 0.1 0.1 Sodium bicarbonate 0.1 0.1 Lecithin 0.05 0.05 0.05 0.05 0.05 purified water 80-85 80-85 80-85 80-85 80-85 total 100 100 100 100 100

[0157] The protein-containing beverages of Examples 5 to 26 were prepared by the following method.

[0158] 1) Mixing step: First, mix the raw materials except the flavoring in a mixing tank at 70° C. to 80° C. for 10 to 15 minutes.

[0159] 2) Primary homogenization step: The mixture was subjected to primary homogenization in a high pressure homogenizer at 70°C to 80°C at 150 bar for 15 to 20 minutes.

[0160] 3) Cooling step: Cool the homogenized mixture to 10° C. or lower.

[0161] 4) Specification Inspection: The sugar content (Brix) of the cooled mixture was measured using a Brix meter (ATAGO RX5000a), and the pH was measured using a pH meter (METTLER TOLEDO). A mixture having a sugar content of 15 to 18 Brix and a pH of 6.5 to 7.0 was selected.

[0162] 5) Secondary homogenization step: The mixture that has completed specification inspection is further mixed with flavorings and then subjected to secondary homogenization in a high-pressure homogenizer at 60° C. to 70° C. and 300 bar for 15 to 20 minutes.

[0163] 6) Sterilization step: The twice homogenized mixture was sterilized by ultra high temperature treatment (UHT) at 140°C for 10 seconds.

[0164] 7) Cooling step: Cool the sterilized mixture to 25°C.

[0165] 8) Packaging step: The cooled mixture is packaged in Tetra Pak by aseptic filling.

[0166] Experimental Examples

[0167] Experimental Example 1: Determining the Optimal Mixing Ratio of Sugar Substitutes and Sweeteners by Analyzing Sugar Reduction Rate and Sweetness

[0168] In order to analyze the sugar reduction rate of Examples 1 to 4 in which sugar substitutes, sugar alcohols and sweeteners were added, the sugar content and sugar reduction rate were compared with those of Comparative Example 1 in which only sugar was added.

[0169] The results are shown in Table 7 and Figure 1 As shown, when erythritol and steviol glycosides were added, the sugar content was reduced by 100% relative to Comparative Example 1, and when psicose and steviol glycosides were added, the sugar content was reduced by 98% or more relative to Comparative Example 1.

[0170] [Table 7]

[0171] Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Sugar reduction rate (%) 100% (baseline) 100.0 100.0 98.3 98.7 Sugar content 12.00 0.00 0.00 0.20 0.16

[0172] Next, in order to analyze the sweetness of Examples 1 to 4 and Comparative Example 1, the sweetness similarity and sweetness sub-attribute were compared with Comparative Example 1 in which only sugar was added.

[0173] Specifically, a sensory evaluation of the sweetness sub-attribute analysis was conducted on 30 researchers at the institute. Compared with Comparative Example 1 (control group) containing only sugar, the overall sweetness intensity, initial sweetness, sweetness persistence, physical sensation, bitterness and refreshing taste were evaluated on a 9-point scale according to the following criteria, and the average value was calculated and then converted to a 5-point scale.

[0174] - Strength: Very strong 9 ~ Strong 7 ~ Medium 5 ~ Weak 3 ~ Very weak 1

[0175] - Similarity: Very similar 9 ~ Similar 7 ~ Moderate 5 ~ Different 3 ~ Very different 1

[0176] Regarding the sweetness similarity, the sweetness similarity of the Examples was evaluated on a 9-point scale relative to the sweetness similarity of sugar (based on 9 points), and the average value was calculated and then converted to a 5-point scale.

[0177] As a result, regarding Example 1 ( Figure 3 ) and Example 2 ( Figure 4 ), compared with the sweetness of Example 1, the sweetness of Example 2, in which the erythritol content was reduced and the steviol glycoside content was increased, was more similar to the sweetness of Comparative Example 1. In addition, regarding Example 3 ( Figure 5 ) and Example 4 ( Figure 6 ), compared with the sweetness of Example 3, the sweetness of Example 4, in which the content of psicose was reduced and the content of steviol glycosides was increased, was more similar to the sweetness of Comparative Example 1.

[0178] In particular, when erythritol was used, bitterness appeared together with sweetness, showing a clear difference in sweetness compared to sugar, while when allulose was used, the refreshing taste was reduced compared to sugar, but a relatively similar sweetness to sugar was shown ( Figure 2 ).

[0179] Therefore, the psicose and steviol glycoside mixing conditions of Example 4 were selected to be most similar to the sweetness of Comparative Example 1 in which only sugar was added, and the sugar mixing conditions of Example 4 were maintained in the following examples.

[0180] Experimental Example 2: Determining the optimal mixing ratio of plant-based protein by measuring the off-flavor intensity

[0181] The protein-containing beverages of Examples 5 to 10 were measured for protein off-flavor intensity and off-flavor persistence through sensory evaluation.

[0182] Specifically, 30 researchers at the research institute were subjected to sensory evaluation, and the off-flavor intensity of the Examples according to each type of protein was evaluated on a 9-point scale according to the following criteria, and the average value was calculated and converted to a 5-point scale.

[0183] - Strength: Very strong 9 ~ Strong 7 ~ Medium 5 ~ Weak 3 ~ Very weak 1

[0184] As a result, Example 6 (rice protein) and Example 10 (broad bean protein) showed the lowest off-flavor intensity, while Example 7 (corn protein) and Example 8 (fermented grain protein) showed quite strong off-flavor ( Figure 7). In addition, it was confirmed that the off-flavors of Example 9 (pea protein isolate) and Example 10 (broad bean protein) were not strong, but their unique flavors lasted until the aftertaste.

[0185] Therefore, it was confirmed that the rice protein mixing conditions of Example 6 showed the most excellent sensory quality, and therefore, the protein mixing conditions of Example 6 were maintained in the following examples.

[0186] Experimental Example 3: Determination of the Optimal Mixing Ratio of Vegetable Fats and Oils by Measuring Off-flavor Intensity

[0187] The protein-containing beverages of Examples 11 to 16 were measured for protein off-flavor intensity, off-flavor persistence, bad taste intensity, and body sensation through sensory evaluation.

[0188] Specifically, 30 researchers at the research institute conducted a sensory evaluation of the examples for each type of fat and oil. The intensity of the off-flavor, initial unpleasant taste / odor, and the persistence of the unpleasant taste / odor were evaluated on a 9-point scale based on the following criteria. The average value was calculated and converted to a 5-point scale. Opinions on the physical feel and physical properties of the examples were collected.

[0189] - Strength: Very strong 9 ~ Strong 7 ~ Medium 5 ~ Weak 3 ~ Very weak 1

[0190] As a result, Example 11 (no fat and oil applied) to which vegetable fat and oil were not added showed the lowest off-flavor caused by protein or fat and oil, but its milk-like body feeling was low, indicating low sensory quality.

[0191] Example 12 (only sunflower oil added) and Example 13 (only rapeseed oil added) simultaneously showed off-flavors of protein, fat, and oil, and their persistence was high. In particular, sunflower oil had a strong off-flavor peculiar to fat and oil ( Figure 8 ). Example 14 (addition of refined palm oil alone) exhibited only protein off-flavors, without any off-flavors of fat or oil. However, due to the characteristics of refined palm oil, which exists in a solid form at room temperature, the physical properties of the beverage were quite significant, indicating low sensory quality. In the case of Example 15 (addition of a mixture of sunflower oil and refined palm oil) and Example 16 (addition of a mixture of rapeseed oil and refined palm oil), the beverage had appropriate physical properties, and the intensity of the off-flavors of protein, fat, and oil was significantly reduced, with Example 16 having the most excellent sensory quality.

[0192] Therefore, refined palm oil with low fat and oily off-flavor was added in the following examples.

[0193] Experimental Example 4: Determining the Optimal Method for Preparing a Protein-Containing Beverage Containing a Flavoring by Measuring Off-Taste Intensity

[0194] In the preparation process of the protein-containing beverage of Example 17, it was prepared by adding the fermented grain protein showing a strong protein off-flavor in Experimental Example 2 and the sunflower oil showing a strong fat and oil off-flavor in Experimental Example 3, Example 14 was prepared by adding the rice protein showing a low protein off-flavor in Experimental Example 2 and the refined palm oil showing a low fat and oil off-flavor in Experimental Example 3, and Example 18 was prepared by further adding a flavoring to Example 14, which were prepared according to a vacuum concentration process (at 40° C. to 50° C. under 3 kgf / cm 2 Method 1 ( Figure 9 ) or method 2 without vacuum concentration process ( Figure 10 ) and the protein off-flavor intensity of the beverages prepared according to the above method was determined by sensory evaluation.

[0195] Vacuum concentration is a process based on the principle of applying a vacuum to a tank containing a mixed solution to reduce the pressure and thus the boiling point. It is performed when preparing foods containing substances that are easily denatured (destroying nutrients, discoloring, etc.) at high temperatures, thereby extracting nutrients or removing moisture without denaturing the food. Specifically, 30 researchers at the institute conducted a sensory evaluation, rating the intensity of the unpleasant taste / odor caused by the vacuum concentration process on a 9-point scale based on the following criteria. The average value was calculated and then converted to a 5-point scale.

[0196] - Strength: Very strong 9 ~ Strong 7 ~ Medium 5 ~ Weak 3 ~ Very weak 1

[0197] As a result, when vacuum concentrated, the off-flavors of protein, fat and oil in Examples 17 and 14 were reduced ( Figure 11 ).

[0198] However, in Example 18 in which a flavoring agent was additionally added, the off-flavor of the flavoring agent was also reduced ( Figure 11 ), which suggests that the vacuum concentration process performed when preparing protein-containing beverages with flavorings may have a negative impact on sensory quality.

[0199] Experimental Example 5: Determination of the Optimal Mixing Ratio of Thickeners by Measuring Viscosity and Sedimentation Rate

[0200] The protein-containing beverages of Examples 14 and 19 to 22 were measured for mouthfeel (softness) based on viscosity by sensory evaluation.

[0201] Specifically, 30 researchers at the research institute conducted a sensory evaluation, evaluating the viscosity and mouthfeel of each thickener type on a 9-point scale based on the following criteria, and the average value was calculated and converted to a 5-point scale.

[0202] - Taste: Very soft 9 ~ Soft 7 ~ Medium 5 ~ Rough 3 ~ Very rough 1

[0203] As a result, Example 21 (xanthan gum), Example 20 (guar gum), Example 19 (pectin), Example 22 (carrageenan), and Example 14 (no thickener applied) had strong viscosity in this order. When the beverage of each example was consumed, Example 14 (no thickener applied) had a rough mouthfeel, Example 21 (xanthan gum), Example 20 (guar gum), and Example 19 (pectin) had poor fluidity and were difficult to drink, while Example 22 (carrageenan) had an improved mouthfeel and good fluidity and was easy to drink ( Figure 12 ).

[0204] Next, in order to evaluate the sedimentation rate of the protein-containing beverages of Example 14 and Examples 19 to 22, the sedimentation rate of each example was visually observed immediately after standing for 1 hour and 1 hour after preparation, and evaluated on a 9-point scale according to the following criteria, and the average value was calculated and converted to a 5-point scale.

[0205] - Settlement: Very good 9 ~ Good 7 ~ Fair 5 ~ Unstable 3 ~ Very unstable 1

[0206] As a result, Example 14 and Examples 19 to 22 did not cause sedimentation immediately after preparation, but caused sedimentation over time after standing, and the lowest sedimentation rate ( ) was visually observed in the order of Example 21 (xanthan gum), Example 22 (carrageenan), Example 20 (guar gum), Example 19 (pectin), and Example 14 (no thickener applied). Figure 12 ).

[0207] Therefore, it was confirmed that the mouthfeel and sedimentation rate were most excellent under the carrageenan mixing conditions of Example 22, and the thickener mixing conditions of Example 22 were maintained in the following examples.

[0208] Experimental Example 6: Determination of the Optimal Mixing Ratio of Thickener and Acidity Regulator by Measuring Viscosity and Sedimentation Rate

[0209] The protein-containing beverages of Example 14 and Examples 23 to 26 were measured for protein off-flavor and off-taste intensity by sensory evaluation.

[0210] Specifically, 30 researchers at the research institute were subjected to sensory evaluation, and the intensity of off-flavor / unpleasant taste according to each acidity regulator was evaluated on a 9-point scale according to the following criteria, and the average value was calculated and converted to a 5-point scale.

[0211] - Strength: Very strong 9 ~ Strong 7 ~ Medium 5 ~ Weak 3 ~ Very weak 1

[0212] As a result, Examples 24 and 26, to which an acidity regulator and carrageenan were added, showed almost no off-flavor due to carrageenan ( Figure 13 ). In addition, Examples 23 and 24, to which sodium citrate was added as an acidity regulator, showed a slight off-flavor, and Examples 25 and 26, to which sodium bicarbonate was added, showed almost no difference in the levels of off-flavor and off-flavor compared to Example 14 (no acidity regulator was applied).

[0213] Next, in order to evaluate the sedimentation rate of the protein-containing beverages of Example 14 and Examples 23 to 26, the sedimentation rate of each example was visually observed immediately after standing for 1 hour and 1 hour after preparation, and evaluated on a 9-point scale according to the following criteria, and the average value was calculated and converted into a 5-point scale.

[0214] - Settlement: Very good 9 ~ Good 7 ~ Fair 5 ~ Unstable 3 ~ Very unstable 1

[0215] As a result, Example 14 and Examples 23 to 26 did not cause sedimentation immediately after preparation, but did cause sedimentation over time after standing. In Examples 24 and 26 to which an acidity regulator and carrageenan were added, a low sedimentation rate was visually observed ( Figure 13 ).

[0216] Therefore, it was confirmed that under the carrageenan and sodium bicarbonate mixing conditions of Example 26, the off-flavor, bad taste and sedimentation rate were the most excellent, and the thickener and acidity regulator mixing conditions of Example 26 were maintained in the following examples.

[0217] Experimental Example 7: Determination of the Optimal Mixing Ratio of Thickeners by Measuring Viscosity and Sedimentation Rate

[0218] When preparing the protein-containing beverages of Example 22, Example 24 and Example 26, according to Method 2 ( Figure 10 ) or method 3 ( Figure 14 ) were used to prepare each beverage, in which method 2 included a primary homogenization process after mixing the raw materials, and thus a total of two homogenization processes were performed, and in method 3, no primary homogenization process was included after mixing the raw materials, and thus a total of one homogenization process was performed, and the mouthfeel (softness) according to viscosity was measured through sensory evaluation of the beverages prepared according to these methods.

[0219] Specifically, 30 researchers at the research institute conducted a sensory evaluation, evaluating the viscosity and mouthfeel based on whether or not the primary homogenization process was performed using a 9-point scale based on the following criteria. The average value was calculated and then converted to a 5-point scale.

[0220] -Viscosity: Very Soft 9 - Soft 7 - Medium 5 - Rough 3 - Very Rough 1

[0221] As a result, Examples 22, 24, and 26 prepared by Method 2 in which the homogenization process was performed twice in total showed improved mouthfeel ( Figure 15 ).

[0222] Next, when preparing the protein-containing beverages of Example 22, Example 24 and Example 26, according to Method 2 ( Figure 10 ) or method 3 ( Figure 14 ) Each beverage was prepared by method 2, in which a primary homogenization process was included after mixing the raw materials, and thus a total of two homogenization processes were performed, and in method 3, in which a primary homogenization process was not included after mixing the raw materials, and thus a total of one homogenization process was performed, and centrifugation was performed to evaluate the sedimentation rate of each beverage.

[0223] Specifically, a 50 mL sample was taken from each example and subjected to primary centrifugation at 300 rpm for 1 minute using a high-speed refrigerated centrifuge (himac CR22N). The degree of sedimentation relative to the total amount of the beverage was defined as the separation degree, and the degree of sedimentation relative to the solid content of the beverage was defined as the sedimentation rate, which were calculated and evaluated according to the following equations.

[0224] Separation degree = sedimentation amount / total amount 50*100

[0225] Sedimentation rate = separation degree / powder raw material * 100

[0226] Thereafter, in order to evaluate the sedimentation degree of the examples when stored for a long period of time, the samples subjected to the primary centrifugation were subjected to secondary centrifugation in the same manner as above to evaluate the separation degree and sedimentation rate.

[0227] As a result, Examples 22, 24, and 26 prepared by Method 2, which were performed twice in total, showed significantly improved results after primary centrifugation ( Figure 16 ) and after secondary centrifugation ( Figure 17 ) showed improvements in separation and sedimentation rate, so they had low sedimentation. In addition, Example 26, prepared by adding carrageenan and sodium bicarbonate, had the lowest sedimentation after both primary and secondary centrifugation.

[0228] Therefore, it was confirmed that under the mixing condition of carrageenan and sodium bicarbonate in Example 26, the mouthfeel and sedimentation rate were the most excellent.

[0229] Preparation Example: Protein-Containing Beverage with Minimized Off-Taste and Improved Mouthfeel

[0230] A protein-containing beverage was prepared by the following method, which included 8 wt% of psicose, 0.02 wt% of steviol glycosides, 10 wt% of rice protein, 1 wt% of refined palm oil, 0.05 wt% of carrageenan, 0.1 wt% of sodium bicarbonate, 0.05 wt% of lecithin, and 80 wt% to 85 wt% of purified water.

[0231] 1) Mixing step: First, mix the raw materials except the flavoring in a mixing tank at 70° C. to 80° C. for 10 to 15 minutes.

[0232] 2) Primary homogenization step: The mixture was subjected to primary homogenization in a high pressure homogenizer at 70°C to 80°C at 150 bar for 15 to 20 minutes.

[0233] 3) Cooling step: Cool the homogenized mixture to 10° C. or lower.

[0234] 4) Specification Inspection: The sugar content (Brix) of the cooled mixture was measured using a Brix meter (ATAGO RX5000a), and the pH was measured using a pH meter (METTLER TOLEDO). A mixture having a sugar content of 15 to 18 Brix and a pH of 6.5 to 7.0 was selected.

[0235] 5) Secondary homogenization step: The mixture that has completed specification inspection is additionally mixed with flavorings and then subjected to secondary homogenization in a high-pressure homogenizer at 60° C. to 70° C. at 300 bar for 15 to 20 minutes.

[0236] 6) Sterilization step: The twice homogenized mixture was sterilized by ultra high temperature treatment (UHT) at 140°C for 10 seconds.

[0237] 7) Cooling step: Cool the sterilized mixture to 25°C.

[0238] 8) Packaging step: The cooled mixture is packaged in Tetra Pak packages by aseptic filling.

[0239] Through these steps, a beverage containing pure plant protein can be prepared, in which sugar is reduced by using a sweetener, the off-flavors of protein and fat and oil are minimized by adding plant-based protein and plant fat and oil, the mouthfeel (softness) is improved by adding a thickener with excellent fluidity, sedimentation is minimized by adding an acidity regulator and by introducing a secondary homogenization process, and the flavor is maximized by excluding a vacuum concentration process.

[0240] Based on the above description, it will be understood by those skilled in the art that the present disclosure can be implemented in different specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the above embodiments are not restrictive, but illustrative in all aspects. The scope of the present disclosure is defined by the appended claims rather than by the description before them, and all changes and modifications that fall within the boundaries and scope of the claims, or equivalent replacements of these boundaries and scopes, are covered by the claims.

Claims

1. A protein-containing food composition comprising, based on 100% by weight of the total food composition, 3% to 15% by weight of a sweetener, 5% to 15% by weight of a protein, 0.1% to 2% by weight of fats and oils, 0.01% to 0.1% by weight of a thickener, 0.05% to 0.5% by weight of an acidity regulator, and 0.01% to 0.1% by weight of an emulsifier.

2. The protein-containing food composition according to claim 1, wherein the sweetener is any one or more selected from the group consisting of psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose and aspartame.

3. The protein-containing food composition according to claim 2, wherein the sweetener is two or more selected from the group consisting of psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose and aspartame.

4. The protein-containing food composition of claim 1, wherein the protein is a plant-based protein. 5 . The protein-containing food composition according to claim 4 , wherein the plant-based protein is any one or more selected from the group consisting of soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate and faba bean protein.

6. The protein-containing food composition of claim 1, wherein the fats and oils are vegetable fats and oils.

7. The protein-containing food composition according to claim 6, wherein the vegetable fats and oils are any one or more selected from the group consisting of refined palm oil, sunflower oil and rapeseed oil.

8. The protein-containing food composition according to claim 1, wherein the thickener is any one or more selected from the group consisting of carrageenan, pectin, guar gum and xanthan gum.

9. The protein-containing food composition according to claim 1, wherein the acidity regulator is any one or more selected from the group consisting of sodium bicarbonate and sodium citrate.

10. The protein-containing food composition according to claim 1, wherein the emulsifier is any one or more selected from the group consisting of lecithin, sucrose fatty acid ester and glycerol fatty acid ester. 11 . The protein-containing food composition according to claim 1 , wherein the composition is prepared by performing a homogenization process after mixing raw materials. 12 . The protein-containing food composition according to claim 11 , wherein the composition is prepared by further performing a homogenization process after cooling the composition that has been subjected to the homogenization process. 13 . The protein-containing food composition according to claim 11 , wherein the homogenization is performed at a pressure of 150 to 350 bar at 50 to 80° C. for 1 to 30 minutes.

14. The protein-containing food composition of claim 1, wherein the composition is prepared without undergoing a concentration process.

15. The protein-containing food composition of claim 1, wherein the composition further comprises 0.1 wt% to 0.5 wt% of a flavoring agent based on 100 wt% of the total food composition.

16. The protein-containing food composition of claim 1, wherein the composition further comprises 80% to 85% by weight of purified water based on 100% by weight of the total food composition.

17. The protein-containing food composition of claim 1, wherein the food composition is a beverage.

18. A method for preparing a protein-containing food, the method comprising the steps of: a) preparing a mixture by mixing 3% to 15% by weight of a sweetener, 5% to 15% by weight of a protein, 0.1% to 2% by weight of fats and oils, 0.01% to 0.1% by weight of a thickener, 0.05% to 0.5% by weight of an acidity regulator, and 0.01% to 0.1% by weight of an emulsifier; b) homogenizing the mixture and then cooling it; and c) The cooled mixture is further homogenized and cooled.

19. The method according to claim 18, wherein the homogenization of step b) or c) is performed at a pressure of 150 to 350 bar and at 50 to 80°C for 1 to 30 minutes.

20. The method according to claim 18, wherein the sweetener is any one or more selected from the group consisting of psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose, and aspartame. 21 . The method according to claim 20 , wherein the sweetener is two or more selected from the group consisting of psicose, stevia, enzyme-modified stevia, steviol glycosides, sucralose, and aspartame.

22. The method of claim 18, wherein the protein is a plant-based protein.

23. The method according to claim 22, wherein the plant-based protein is any one or more selected from the group consisting of soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate and faba bean protein.

24. The method of claim 18, wherein the fats and oils are vegetable fats and oils.

25. The method according to claim 24, wherein the vegetable fats and oils are any one or more selected from the group consisting of refined palm oil, sunflower oil and rapeseed oil.

26. The method according to claim 18, wherein the thickener is any one or more selected from the group consisting of carrageenan, pectin, guar gum, and xanthan gum.

27. The method according to claim 18, wherein the acidity regulator is any one or more selected from the group consisting of sodium bicarbonate and sodium citrate.

28. The method of claim 18, further comprising the step of adding flavoring to the cooled mixture prior to step c).

29. The method according to claim 18, further comprising the step of sterilizing after homogenizing and before cooling in step c).

30. The method according to claim 18, wherein the method further comprises the step of packaging the cooled mixture after step c).

31. A protein-containing food product prepared by the method of any one of claims 18 to 30.

32. The protein-containing food product of claim 31, wherein the food product is a beverage.

33. The protein-containing food product of claim 32, wherein the food product comprises 10 g / mL to 15 g / mL of protein.

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