Beverage and method for producing the same

Abstract

To provide a beverage with reduced peculiar off-flavors from plant-derived raw materials, offering a full-bodied taste, and a method for producing the same.SOLUTION: A beverage comprises chickpea-derived components, soybean-derived components, almond-derived components, dietary fiber, and vegetable oils and fats. A method for producing a beverage comprises the steps for: mixing chickpea-derived raw materials, soybean-derived raw materials, almond-derived raw materials, dietary fiber, vegetable oils and fats, and dissolved water; and homogenizing the mixture derived from the mixing step.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to beverages and methods for producing same. [Background technology]

[0002] In recent years, due to growing health consciousness, there is a demand for beverages made from plant-derived ingredients such as soybeans. Patent Document 1 proposes a beverage containing at least one of a refined chickpea protein product and a refined rice protein product. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2023-72945 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, plant-derived ingredients have their own unique flavor, and beverages that contain plant-derived ingredients also have a similar flavor. Furthermore, beverages that contain plant-derived ingredients often lack body. The present invention aims to provide a beverage having a rich flavor and in which the distinctive flavor of plant-derived raw materials is suppressed, and a method for producing the same. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] (A) Chickpea-derived ingredients, (B) a soy-derived ingredient; (C) almond-derived ingredients; (D) dietary fiber; (E) vegetable oil; Beverages containing. [2] (F) The beverage described in [1], further containing an oat-derived ingredient. [3] The beverage according to [1] or [2], wherein the (D) dietary fiber is at least one selected from the group consisting of resistant dextrin, inulin, polydextrose, and guar gum hydrolysates. [4] The beverage according to any one of [1] to [3], wherein the (E) vegetable oil is at least one selected from the group consisting of rapeseed oil, sunflower oil, soybean oil, rice oil, coconut oil, palm oil and almond oil. [5] The beverage described in any of [1] to [4], wherein the protein content of the entire beverage is 0.5 to 5 mass%. [6] The beverage according to any one of [1] to [5], wherein the content of the (E) vegetable oil or fat relative to the total mass of the beverage is 0.5 to 5 mass%. [7] mixing chickpea-derived raw materials, soybean-derived raw materials, almond-derived raw materials, dietary fiber, vegetable oil, and dissolving water; homogenizing the mixture obtained in the mixing step; A method for producing a beverage comprising: [8] The method for producing a beverage described in [7], further comprising mixing an oat-derived ingredient in the mixing step. [9] The method for producing a beverage according to [7] or [8], wherein the chickpea-derived raw material is at least one selected from the group consisting of chickpea protein and chickpea flour.

[10] The method for producing a beverage according to any one of [7] to [9], wherein the dietary fiber is at least one selected from the group consisting of resistant dextrin, inulin, polydextrose, and guar gum hydrolysates. Effect of the Invention

[0006] According to the present invention, it is possible to provide a beverage having a rich flavor and in which the distinctive flavor of plant-derived raw materials is suppressed, and a method for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] In this specification, the symbol "~" used in a numerical range means that the numerical values ​​before and after it are included as the lower limit and upper limit. The content of each component contained in the entire beverage of the present invention is measured as follows. The protein content (mass%) is measured by a combustion method. The lipid content (mass%) is measured by the Roese-Gottlieb method. The ash content (mass%) is measured by the direct incineration method. The moisture content (mass%) is measured by a direct heat drying method. The carbohydrate content (mass%) is determined by subtracting the sum of the four components (protein, lipid, ash, and moisture) from the sum of all components (calculation formula: 100-(sum of the four components: protein, lipid, ash, and moisture)). The carbohydrate content includes the content of organic substances other than lipids and proteins (such as isoflavones). The solid content is the components other than water. The solid content (mass%) is calculated from the water content measured by the direct heating and drying method as the content other than water (calculation formula: 100-water content=solid content).

[0008] [Beverage] A beverage according to one embodiment of the present invention (hereinafter also referred to as "the beverage of the present invention") contains the following components (A) to (E). (A) Chickpea-derived ingredients (B) Soybean-derived ingredients (C) Almond-derived ingredients (D) Dietary Fiber (E) Vegetable oil

[0009] <(A) Chickpea-derived ingredients> "Chickpea-derived ingredients" are solids derived from chickpeas. The chickpea-derived ingredient preferably contains chickpea protein. The chickpea-derived ingredient may further contain ingredients other than chickpea protein.

[0010] The beverage typically comprises a chickpea-derived material as a source of chickpea-derived ingredients, which may comprise other solids besides chickpea protein. Examples of chickpea-derived raw materials include chickpea protein and chickpea flour. These may be used alone or in combination of two or more.

[0011] The content of chickpea-derived components in the entire beverage can be appropriately selected taking into consideration the content of chickpea protein in the entire beverage. The chickpea protein content of the entire beverage (100% by mass) is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and preferably 3% by mass or less, more preferably 2% by mass or less. The lower limit and the upper limit can be combined as appropriate. When the chickpea protein content is equal to or more than the lower limit, the flavor derived from plant-derived materials other than chickpea is further suppressed, and when it is equal to or less than the upper limit, the flavor derived from chickpea (beany smell) is further suppressed.

[0012] <(B) Soybean-derived ingredients> "Soybean-derived ingredients" are solids derived from soybeans. The soybean-derived ingredient preferably contains soybean protein. The soybean-derived ingredient may further contain other solids besides soybean protein.

[0013] The beverage typically includes a soy-derived material as a source of soy-derived ingredients. The soy-derived material may include ingredients other than soy protein. Examples of soybean-derived raw materials include soybean protein, soybean flour, and soy milk (unadjusted soy milk, adjusted soy milk). These may be used alone or in combination of two or more.

[0014] The content of soybean-derived components in the entire beverage can be appropriately selected taking into consideration the content of soybean protein in the entire beverage. The soy protein content of the entire beverage (100% by mass) is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and preferably 3% by mass or less, more preferably 2% by mass or less. The lower limit and the upper limit can be combined as appropriate. When the soy protein content is equal to or more than the lower limit, the flavor derived from plant-derived materials other than soybeans is further suppressed, and when the soy protein content is equal to or less than the upper limit, the flavor derived from soybeans (grassy smell) is further suppressed.

[0015] In the present beverage, the mass ratio of chickpea protein to soy protein (chickpea protein / soy protein) is preferably 1 / 5 to 5 / 1, more preferably 1 / 3 to 3 / 1. When the mass ratio of chickpea protein / soy protein is within the above range, the flavors derived from chickpeas and soybeans are further suppressed. Chickpea protein is also characterized by not being an allergen, having a relatively weak flavor among legumes, and having a low viscosity when dissolved in water. Therefore, the higher the ratio of chickpea protein within the above range, the fewer allergens there are, the weaker the flavor, and the lower the viscosity of the beverage.

[0016] <(C) Almond-derived ingredients> "Almond-derived ingredients" refers to solids derived from almonds. Almond refers to the seed part. The almond-derived ingredient may be any ingredient contained in almonds (eg, protein, lipid, carbohydrate, ash, or a mixture of two or more thereof).

[0017] The beverage typically includes an almond-derived ingredient as a source of almond-derived ingredients. Examples of almond-derived raw materials include almond paste, almond milk, and almond powder. These may be used alone or in combination of two or more.

[0018] The content of almond-derived components relative to the entire beverage (100% by mass) is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and also preferably 3% by mass or less, more preferably 2% by mass or less. The lower limit and the upper limit can be appropriately combined. When the content of almond-derived components is equal to or more than the lower limit, the flavor derived from plant-derived materials other than almond is more suppressed, and when it is equal to or less than the upper limit, the flavor derived from almond is more suppressed.

[0019] <(D) Dietary fiber> (D) Dietary fiber includes, for example, indigestible dextrin, inulin, polydextrose, and guar gum hydrolyzate. These may be used alone or in combination of two or more. Dietary fiber may also include dietary fiber derived from the above-mentioned chickpea-derived raw material, soybean-derived raw material, or almond-derived raw material, or dietary fiber derived from other raw materials. For the purpose of enhancing nutrition without affecting flavor, the dietary fiber preferably contains dietary fiber that is not derived from chickpeas, soybeans, almonds, oats, or coconuts, and it is more preferable to use resistant dextrin.

[0020] The dietary fiber content of the entire beverage (100% by mass) is preferably 1% by mass or more, more preferably 2% by mass or more, and is preferably 7% by mass or less, more preferably 6% by mass or less. The lower limit and upper limit can be combined as appropriate. If the dietary fiber content is equal to or greater than the lower limit, the body of the beverage is improved, and if it is equal to or less than the upper limit, indigestion due to excessive intake of dietary fiber can be suppressed.

[0021] <(E) Vegetable oil> (E) Examples of vegetable oils include rapeseed oil, sunflower oil, soybean oil, rice oil, coconut oil, palm oil, and almond oil. These may be used alone or in combination of two or more. The vegetable oils may also include vegetable oils derived from the aforementioned chickpea-derived, soybean-derived, or almond-derived raw materials, or vegetable oils derived from other raw materials. From the viewpoint of enhancing richness without imparting a specific flavor, the vegetable oil preferably contains a vegetable oil that is not derived from chickpea, soybean, almond, oat, or coconut, and more preferably contains rapeseed oil.

[0022] The content of vegetable oil relative to the entire beverage (100% by mass) is preferably 0.5% by mass or more, more preferably 1% by mass or more, and preferably 5% by mass or less, more preferably 4% by mass or less. The above lower limit and upper limit can be combined as appropriate. When the content of component (E) is equal to or more than the above lower limit, the richness of the beverage is improved, and when it is equal to or less than the above upper limit, the oiliness can be suppressed.

[0023] <(F) Oat-derived ingredients> The beverage of the present invention preferably further comprises (F) an oat-derived component, which further suppresses the strong flavor of plant-derived ingredients. The "oat-derived ingredient" is a solid component derived from oats. The oat-derived ingredient may include any component contained in oats (e.g., protein, lipid, carbohydrate, ash, or a mixture of two or more thereof).

[0024] The beverage typically includes an oat-derived ingredient as a source of oat-derived ingredients. Examples of oat-derived raw materials include oat flour (oat powder made by microparticulating oats), liquid raw materials in which oat flour is dissolved in water or the like, saccharified liquids obtained by saccharifying the liquid raw materials with enzymes, and powders obtained by spray-drying the saccharified liquids. These may be used alone or in combination of two or more.

[0025] The content of the oat-derived components in the entire beverage (100% by mass) is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, and preferably 10% by mass or less, more preferably 8% by mass or less. The lower limit and the upper limit can be combined as appropriate. When the content of the oat-derived components is equal to or more than the lower limit, the flavor derived from plant-derived materials other than oat is further suppressed and the richness is improved, and when the content is equal to or less than the upper limit, the flavor derived from oat (grain odor) is further suppressed.

[0026] <(G) component> The beverage of the present invention preferably further comprises (G) a coconut-derived component, which further suppresses the peculiar flavor of plant-derived ingredients. The coconut-derived ingredient may be any ingredient contained in a coconut (eg, protein, lipid, carbohydrate, ash, or a mixture of two or more thereof).

[0027] The beverage typically includes coconut-derived ingredients as a source of coconut-derived ingredients. Examples of coconut-derived raw materials include coconut cream, coconut milk, and coconut powder. These may be used alone or in combination of two or more.

[0028] The content of coconut-derived components relative to the entire beverage (100% by mass) is preferably 0.2% by mass or more, more preferably 0.4% by mass or more, and preferably 3% by mass or less, more preferably 2% by mass or less. The lower limit and the upper limit can be combined as appropriate. When the content of coconut-derived components is equal to or greater than the lower limit, the flavor derived from plant-derived materials other than coconut is more suppressed, and when the content is equal to or less than the upper limit, the flavor derived from coconut is more suppressed.

[0029] <Other ingredients> If necessary, the present beverage may further contain other ingredients in addition to those described above, provided that the effects of the invention are not impaired. Examples of other ingredients include emulsifiers, stabilizers, sweeteners, inorganic salts, flavoring ingredients, vitamins, pH adjusters, thickeners, etc. These may be used alone or in combination of two or more. The present beverage may be a beverage that does not contain animal-derived ingredients such as dairy ingredients, that is, a so-called plant-based beverage.

[0030] The present beverage does not need to contain an emulsifier, but if an emulsifier is contained, floating or settling of fat during storage can be suppressed. As the emulsifier, one or more of emulsifiers approved as food additives can be used. Specific examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, calcium stearoyl lactate, propylene glycol fatty acid esters, etc. These may be used alone or in combination of two or more. The content of the emulsifier relative to the entire beverage (100% by mass) is, for example, 0 to 0.3% by mass.

[0031] Examples of sweeteners include saccharides such as sucrose (sugar), glucose, fructose, lactose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, and raffinose; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and lactulose; natural sweeteners such as glycyrrhizin, stevioside, rebaudioside, sweet tea extract, and sweet tea extract; and artificial sweeteners such as saccharin and aspartame. These may be used alone or in combination of two or more. For convenience, commercially available sucrose, sucrose-type liquid sugar, sucrose-mixed fructose-glucose liquid sugar, fructose-glucose liquid sugar, glucose-syrup liquid sugar, and the like can be used. The content of the sweetener relative to the entire beverage (100% by mass) is, for example, 0 to 6% by mass.

[0032] Flavoring ingredients are materials that are acceptable beverage ingredients and that are added to a beverage to flavor and aroma it. Flavor components include materials that provide a scent, materials that provide both taste and scent, and flavorings used as an auxiliary to adjust the scent, etc. Specific examples of materials that provide a scent and materials that provide both taste and scent include teas such as coffee, black tea, green tea, roasted green tea, bancha tea, sencha tea, and oolong tea, and extracts thereof; berries such as citrus fruits, apples, grapes, strawberries, pineapples, bananas, pears, peaches, plums, and blueberries, and fruit juices such as melons, guavas, mangoes, acerola, and papayas; vegetable juices such as tomatoes and carrots; powders of fruit juices or vegetable juices; flavors of fruit juices or vegetable juices; nut flavors such as almond flavor and hazelnut flavor; milk flavors such as cream flavor and condensed milk flavor, etc. The content of the flavor component relative to the entire beverage (100% by mass) is, for example, 0 to 0.1% by mass.

[0033] Examples of the stabilizer include thickening polysaccharides such as gellan gum, xanthan gum, guar gum, tara gum, locust bean gum, and pectin. The content of the stabilizer relative to the entire beverage (100% by mass) is, for example, 0.01 to 0.1% by mass.

[0034] The solid content of the beverage is preferably 5 to 20% by mass, more preferably 7 to 15% by mass, based on the total mass of the beverage (100% by mass). When the content is equal to or less than the upper limit of the above range, the beverage has excellent drinkability.

[0035] The present beverage typically contains protein derived from one or more components other than dietary fiber and vegetable fats and oils, typically from at least a chickpea-derived component and a soybean-derived component. The protein content of the present beverage as a whole (100% by mass) is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and is preferably 5% by mass or less, more preferably 4% by mass or less. The above lower limit and upper limit can be combined as appropriate. If the protein content is equal to or greater than the above lower limit, the body of the present beverage is improved, and if it is equal to or less than the above upper limit, the distinctive flavor of the plant-derived raw materials is suppressed.

[0036] (Beverage manufacturing method) An example of a method for producing the present beverage includes a step of mixing a chickpea-derived raw material, a soybean-derived raw material, an almond-derived raw material, dietary fiber, vegetable oil and dissolving water (mixing step), and a step of homogenizing the mixture obtained in the mixing step (homogenization step).

[0037] In the mixing step, an oat-derived material may be further mixed. In the mixing step, coconut-derived raw materials may be further mixed. In the mixing step, other raw materials than those described above may be further mixed in. Examples of the other raw materials include the same as the other components described above.

[0038] The amount of dissolving water to be added is selected taking into consideration the solid content in the entire mixed liquid. The preferred solid content in the entire mixed liquid is the same as the preferred solid content in the entire beverage of the present invention. The same applies to ingredients other than the dissolving water.

[0039] The mixing method in the mixing step is not particularly limited as long as each raw material can be mixed uniformly. For example, dissolving water at 50°C or higher is placed in a tank, and each component is added and dissolved. There is no particular limit to the order in which each raw material is added. After adding the vegetable oil, in order to promote emulsification, it is preferable to stir the mixture with a stirrer (e.g., a high-shear mixer) that applies shear force and stirs at high speed, or to pre-emulsify the mixture with a homogenizer.

[0040] The homogenization step can be carried out by a known method using a homogenizer or the like. The homogenization conditions are not particularly limited, but may be, for example, a temperature of 50 to 85° C. and a pressure of 15 to 50 MPa.

[0041] If necessary, the mixture is sterilized by heating after the mixing step or the homogenization step (sterilization step). The composition of the mixture does not change before and after the heat sterilization, except for denaturation caused by heat. The sterilization conditions can be appropriately set depending on the characteristics of the raw materials, the sterilization method, etc., and examples include conditions of 120 to 153° C. and 2 to 60 seconds. As the sterilization method, various sterilization methods such as plate type, tubular type, injection type, infusion type, etc. can be used. After the sterilization step, the mixture is cooled (cooling step). The cooling temperature is, for example, 15°C or higher and lower than 25°C. After the mixing step, additional steps such as dilution, concentration, etc. may be performed before the beverage is obtained.

[0042] The beverage obtained as described above is typically filled into a container to produce a containerized beverage. Examples of the container include paper containers such as paper packs and paper cups; plastic containers such as plastic bottles and plastic cups, such as polyethylene terephthalate (PET) bottles; metal containers such as cans; and glass containers such as glass bottles. Examples of the shape of the container include a pack shape, a bottle shape, and a cup shape. A packaged beverage may be produced by filling a container with the mixture that has not been subjected to a sterilization step and sterilizing it by heating using a retort sterilization method.

[0043] Conventionally, beverages containing plant-derived ingredients can have a strong taste that is derived from the plant-derived ingredients, making them difficult to drink. In addition, they often lack body compared to dairy beverages. This beverage contains at least three plant-derived ingredients: (A) chickpea-derived ingredients, (B) soybean-derived ingredients, and (C) almond-derived ingredients, so the flavors of the individual plant-derived ingredients are in harmony, making it an easy-to-drink beverage with little peculiar taste. In addition, it contains (C) almond-derived ingredients, (D) dietary fiber, and (E) vegetable oils and fats, so it has a rich flavor. Furthermore, drinking this beverage allows you to consume multiple different plant-derived ingredients at the same time, so it also has great nutritional benefits. EXAMPLES

[0044] The present invention will be described in more detail below using examples. However, the present invention is not limited to these examples. In the examples, "%" means "% by mass".

[0045] <Example 1> According to the formulation in Table 1, a packaged beverage was produced in the following manner. Among the raw materials in Table 1, dietary fiber, soy protein, vegetable oil and coconut cream were dissolved in dissolving water at 50°C. The solution was filtered through a 20-mesh strainer, homogenized at a pressure of 15 MPa, and cooled to 25°C. The other raw materials in Table 1 were dissolved in dissolving water separately and mixed with the dissolving solution after the homogenization treatment. Then, the solution was filtered through a 40-mesh strainer, and sterilized by holding it at 134°C for 30 seconds or more in a tubular heat exchanger. The sterilized solution was cooled to 80°C and homogenized at 25 MPa to obtain a beverage (protein content 1.0% by mass, vegetable oil content 2.1% by mass). The obtained beverage was aseptically filled into a paper container to produce a bottled beverage. A sensory evaluation of the resulting beverage revealed that the distinctive flavor of the plant-derived ingredients was suppressed compared to beverages in which soy protein, chickpea protein, and almond paste were replaced with one of these ingredients. The beverage also had a rich flavor.

[0046] [Table 1]

[0047] Details of the raw materials used are shown below. Dietary fiber: Fiberest resistant dextrin HF, manufactured by Sanyo Co., Ltd. Sucrose type liquid sugar: Sucrose type liquid sugar CILS68, manufactured by Itochu Sugar Company. Vegetable oil: Nissin Rapeseed Salad Oil (S), manufactured by Nissin Oillio Co., Ltd. Oat flour: BevOat Flour, Glanbia. Coconut cream: Manufactured by Shoei Foods Industry Co., Ltd. Soy protein: Prolina RD-1, manufactured by Fuji Oil Co., Ltd. (protein content 85% by mass). Chickpea protein: ChickP S930, manufactured by ChickP (protein content 83% by mass). Almond paste: Almond blanched roasted paste, manufactured by Tabata. Sodium chloride: refined salt, manufactured by Sodanica. Calcium carbonate: Colocalso WBS, manufactured by Shiraishi Calcium Co., Ltd. Emulsifier: Homogen No. 7489, manufactured by San-Ei Gen F.F.I. Flavor: Almond flavor, manufactured by Hasegawa Fragrance Co., Ltd. Stabilizer: Gellan gum, manufactured by San-Ei Gen F.F.I. Vitamin E: Riken E Emulsion-20(S), manufactured by Riken Vitamin Co., Ltd. Folic acid: 1% folic acid preparation, manufactured by San-Ei Gen F.F.I.

Claims

1. (A) a chickpea-derived ingredient; (B) a soy-derived component; and (C) an almond-derived ingredient; (D) dietary fiber; (E) vegetable oil; Beverages containing.

2. 2. The beverage of claim 1, further comprising (F) an oat-derived ingredient.

3. 3. The beverage according to claim 1 or 2, wherein the dietary fiber (D) is at least one selected from the group consisting of resistant dextrin, inulin, polydextrose, and guar gum hydrolysates.

4. 3. The beverage according to claim 1 or 2, wherein the vegetable oil (E) is at least one selected from the group consisting of rapeseed oil, sunflower oil, soybean oil, rice oil, coconut oil, palm oil, and almond oil.

5. 3. The beverage according to claim 1 or 2, wherein the protein content of the beverage as a whole is 0.5 to 5% by mass.

6. The beverage according to claim 1 or 2, wherein the content of the vegetable oil (E) relative to the total mass of the beverage is 0.5 to 5 mass%.

7. mixing chickpea-derived raw materials, soybean-derived raw materials, almond-derived raw materials, dietary fiber, vegetable oil and fat, and dissolving water; homogenizing the mixture obtained in the mixing step; A method for producing a beverage comprising:

8. The method for producing a beverage according to claim 7 , wherein an oat-derived material is further mixed in the mixing step.

9. The method for producing a beverage according to claim 7 or 8, wherein the chickpea-derived raw material is at least one selected from the group consisting of chickpea protein and chickpea flour.

10. The method for producing a beverage according to claim 7 or 8, wherein the dietary fiber is at least one selected from the group consisting of resistant dextrin, inulin, polydextrose, and decomposed guar gum.

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