Container-packed soybean component-containing beverage

Abstract

To provide a container-packed soybean component-containing beverage having good texture even when sterilized by heat, while containing high-concentration of tannins.SOLUTION: A soybean component-containing beverage is configured such that: (a) a soybean protein content in the beverage is 0.1-2.5 g / 100 g, and the soybean protein content is greater than a milk protein content; (b) a ratio of a tannin content to the soybean protein content is 5-120 mass%; and (c) a soybean-derived water-insoluble dietary fiber content is 0.03-1.5 g / 100 g.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages containing soy ingredients. [Background technology]

[0002] In recent years, the market for soy-based beverages, such as soy milk, has expanded significantly due to growing health consciousness. In particular, soy-based beverages flavored with coffee, black tea, matcha, cocoa powder, etc., are often sold as cafe menu items, such as soy lattes and soy teas, because the distinctive flavor and taste of soy is masked and they are highly palatable.

[0003] However, soybean-containing beverages flavored with coffee, black tea, matcha, cocoa powder, etc. are prone to aggregation due to the reaction between soy protein and tannins derived from these flavoring ingredients. This aggregation is thought to be a polyphenol-protein complex formed by the binding of polyphenols and vegetable protein (Patent Document 1). The presence of aggregates resulting from the reaction of soy protein and tannins can cause a rough texture on the tongue, a heavy mouthfeel, or a sticky feeling in the throat. Therefore, protein-containing beverages flavored with coffee, black tea, cocoa powder, etc. have been reported that incorporate cellulose and reduce the loss tangent (tanδ) to achieve a uniform appearance without aggregation (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-68991 [Patent Document 2] Japanese Patent Application Publication No. 2018-174721 Summary of the Invention [Problem to be solved by the invention]

[0005] For example, there is a recent trend toward soy lattes with a strong coffee and milk flavor. However, when attempting to produce soy-based beverages with a higher coffee content, the beverage contains a large amount of tannins derived from the coffee, which makes it more likely to aggregate with the soy protein. Furthermore, we found that this change in the texture of the beverage due to the aggregation reaction is more likely to become apparent when the beverage is heat-sterilized, and is particularly likely to become apparent when the heat-sterilized beverage is refrigerated and consumed at temperatures below 10°C.

[0006] An object of the present invention is to provide a heat-sterilized, packaged soybean component-containing beverage that has a good texture despite being a soybean beverage containing a high concentration of tannins.

[0007] As a result of intensive research into the above-mentioned object, the inventors discovered that by adding a specific amount of water-insoluble dietary fiber derived from soybeans, it is possible to obtain a packaged soybean component-containing beverage that is rich in tannins but has a good texture, and thus completed the present invention.

[0008] The present invention includes the following. [1] Below (a)~(c); (a) The soy protein content in the beverage is 0.1 to 2.5 g / 100 g; Soy protein content is higher than milk protein content. (b) containing tannin, wherein the ratio of the tannin content to the soy protein content is within the range of 5 to 120% by mass; and (c) The content of water-insoluble dietary fiber derived from soybeans is 0.03 to 1.5 g / 100 g; A soy-based beverage packed in a container that meets the above requirements. [2] The soybean component-containing beverage according to [1], wherein the tannin content in the beverage is 0.01 to 0.30 g / 100 g. [3] A soybean component-containing beverage according to [1] or [2], wherein the soybean-derived water-insoluble dietary fiber comprises at least one selected from the group consisting of soybean flour, soybean flour, and soybean pulp powder. [4] The soybean component-containing beverage according to any one of [1] to [3], wherein the tannin is derived from at least one selected from the group consisting of coffee, tea, and cacao. [5] The soybean component-containing beverage according to any one of [1] to [4], wherein the soybean-derived solid content is less than 4.0% by mass. [6] The soybean component-containing beverage according to any one of [1] to [5], further containing crystalline cellulose. [7] A soybean component-containing beverage according to any one of [1] to [6], which contains 1.0 to 10 mass% in total of one or more types selected from sucrose, fructose, and glucose. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a packaged soybean component-containing beverage that is flavored with coffee, tea, cocoa powder, or the like, has a high palatability, and has a good texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Beverage containing soybean ingredients) The soybean component-containing beverage of the present invention is a liquid composition containing at least crushed cotyledonary material of soybean seeds dispersed in water, and refers to a beverage that uses soybeans as an ingredient, specifically a soy milk-containing beverage or soy beverage. Here, "soy milk-containing beverage" refers to a beverage that uses soy milk as an ingredient, and includes soy milk, modified soy milk, and soy milk beverages as defined by the Japanese Agricultural Standards for Soy Milks (Ministry of Agriculture, Forestry and Fisheries Notification No. 1679, July 17, 2012), as well as soft drinks, fruit juice beverages, coffee beverages, tea beverages, and the like that contain these. Soy milk, as defined by the Japanese Agricultural Standards, is a milky beverage (soybean soy milk) obtained by eluting proteins and other components from soybeans (excluding powdered and defatted soybeans) with hot water or the like and removing fiber, with a soybean solids content of 8% or more. Prepared soy milk is a milky drink (prepared soy milk) made by adding soybean oil or other vegetable oils and fats, sugars, salt and other seasonings to soy milk liquid, with a soybean solids content of 6% or more, or a milky drink (prepared defatted soy milk) made by extracting proteins and other components from defatted soybeans (including those with added soybeans) with hot water or other means, removing the fiber, and then adding soybean oil or other vegetable oils and fats, sugars, salt and other seasonings, with a soybean solids content of 6% or more. Soy milk beverages are milky beverages (prepared powdered soy milk) whose main ingredient is prepared soy milk or prepared defatted soy milk, to which powdered soy protein is added, with a soybean solids content of 4% or more, or prepared soy milk, prepared defatted soy milk, or prepared powdered soy milk, to which fruit juice (including fruit puree and a mixture of fruit juice and fruit puree), vegetable juice, milk or dairy products, shell powder, or other flavoring ingredients are added. The soybean component-containing beverage of the present invention is a milky beverage (limited to those in which the solid content of the flavoring ingredient is less than the soybean solid content, and in the case of those to which fruit juice has been added, the weight ratio of the fruit juice to the raw materials is less than 10%, and in the case of those to which milk or dairy products have been added, the milk solid content is less than 3%, and is not a lactic acid bacteria beverage) with a soybean solid content of 4% or more (2% or more in the case of those in which the weight ratio of the fruit juice to the raw materials is 5% or more but less than 10%). When the soybean component-containing beverage of the present invention is a soy milk-containing beverage, among the above, it is preferably a coffee beverage, black tea beverage, soft drink, or fruit juice beverage that contains soy milk or modified soy milk as an ingredient.The form of soy milk or prepared soy milk used as a raw material is not particularly limited, and can be liquid, powder, cream, etc. Furthermore, "soy beverage" refers to a beverage that uses soybeans in a fibrous state as a raw material, such as soybeans that have been mashed with water or soybean flour, and examples thereof include coffee beverages, black tea beverages, soft drinks, and fruit juice beverages that contain fibrous soybeans.

[0011] The soybean component-containing beverage of the present invention contains (a) soy protein, (b) tannin, and (c) water-insoluble dietary fiber derived from soybeans. Each component is described in detail below.

[0012] (a) Soy protein The beverage of the present invention contains soybean-derived protein. As used herein, "protein" refers to a polymeric compound (containing 50 or more amino acids) formed by the chain-like bonding of amino acids. Proteins vary in type depending on the combination and sequence of the amino acids that make them up, and there are countless types of proteins. The beverage of the present invention contains "soy protein" as its main protein component. Soybean protein differs significantly in structure and molecular weight from milk proteins derived from animal milk, such as cow, goat, and sheep. Since the effects of the present invention can be significantly enjoyed, if the beverage of the present invention contains milk protein, it is preferable that the amount of soybean protein be less than that of soybean protein (soybean protein content > milk protein content), and it is preferable that the milk protein content be less than 0.1 g / 100 g. It is even more preferable that the beverage does not contain milk protein. A beverage that does not contain milk proteins refers to a beverage that does not contain food ingredients derived from animal milk (e.g., cow's milk, whole milk powder, skim milk powder, condensed milk, milk fat, cream, condensed milk, yogurt, cheese, etc.).

[0013] The soy protein content of the soybean component-containing beverage of the present invention is 0.1 g / 100 g or more. To ensure the desired effects are significant, the soy protein content is preferably 0.2 g / 100 g or more, more preferably 0.3 g / 100 g or more, and even more preferably 0.4 g / 100 g or more. The upper limit of the soy protein content in the beverage is 2.5 g / 100 g or less, preferably 2.0 g / 100 g or less, more preferably 1.5 g / 100 g or less, and even more preferably 1.0 g / 100 g or less. The protein content in the beverage can be quantified using a method calculated from the blend ratio or a known method (Kjeldahl method) (Reference 1: "Commentary on the Analysis Manual of the Standard Tables of Food Composition in Japan, 5th Edition, Written by an Analyst," edited by Japan Food Research Center Foundation, Chuohoki Publishing, July 1, 2001). The soy protein content of a beverage refers to the amount of protein derived from soybeans among the total protein content of the beverage, and the milk protein content refers to the amount of protein derived from animal milk among the total protein content of the beverage.

[0014] (b) tannins The beverage of the present invention contains tannins. As used herein, "tannin" refers to a colorless, relatively high-molecular-weight polyphenolic component found in plant roots, branches, trunks, leaves, skin, fruit, etc., which combines with proteins to form sparingly soluble salts. In the present invention, tannins are primarily introduced into the beverage from food ingredients used to flavor the soybean-containing beverage. Food ingredients from which tannins are derived are not particularly limited, and examples include coffee, tea, cacao, wine, and fruit. Of these, coffee, tea, and cacao are preferred. As used herein, "coffee" refers to seeds (coffee beans) harvested from the fruit of the genus Coffea in the family Rubiaceae, roasted and processed for beverage production. Roasted coffee bean extracts and finely ground roasted coffee beans can be used as coffee. As used herein, "tea" refers to tea leaves obtained from the tea plant (Camellia sinensis L.), which belongs to the genus Camellia in the family Theaceae. As the tea leaves, one or more of the following types can be used in the form of tea leaf extract or finely ground tea leaves: unfermented green tea, semi-fermented oolong tea, and fermented black tea. In particular, black tea extract or finely ground green tea leaves (such as matcha) are preferred due to the remarkable effects of the present invention. Furthermore, the term "cacao" as used herein refers to the seeds (cacao beans) of the cacao plant, which is the fruit of an evergreen tree in the Malvaceae family, that have been heat-treated for beverage production. In addition to cocoa bean extracts and finely ground products, processed cacao products such as cocoa mass and cocoa powder can also be used as the cacao.

[0015] The beverage of the present invention contains tannins at a concentration that reacts with soy protein and affects texture. Specifically, the ratio of the tannin content to the soy protein content is 5 to 120% by mass (i.e., the tannin content is 5 to 120 parts by mass when the soy protein content is 100 parts by mass). This ratio is preferably within the range of 10 to 100% by mass, more preferably 15 to 90% by mass, and even more preferably 20 to 80% by mass. If the lower limit of this ratio is lower than 5% by mass, the amount of tannin is so small that polyphenol-protein complexes that affect texture are unlikely to form, making the problem of the present invention less noticeable. Therefore, there is no need to apply the present invention to such beverages. The present invention provides a soy component-containing beverage that has a good texture, while still having a ratio of tannin content to soy protein content that would normally allow polyphenol-protein complexes to form. On the other hand, if the upper limit of the ratio exceeds the above range, the binding of polyphenols to protein aggregates becomes too strong, and the texture-improving effect of the present invention by the water-insoluble dietary fiber described below may not be fully exerted. Here, the "tannin content" in this specification refers to the value determined by the Folin-Denis method using a tannic acid solution as the standard solution, and may also be expressed as "as tannic acid" or "calculated as tannic acid" (Reference 1).

[0016] The tannin content in the beverage of the present invention is not particularly limited, but is typically 0.01 to 0.30 g / 100 g, preferably 0.03 to 0.25 g / 100 g, more preferably 0.05 to 0.20 g / 100 g, even more preferably 0.06 to 0.20 g / 100 g, and particularly preferably 0.10 to 0.20 g / 100 g, calculated as tannic acid.

[0017] (c) Water-insoluble dietary fiber The beverage of the present invention contains water-insoluble dietary fiber derived from soybeans. As used herein, "water-insoluble dietary fiber" refers to a fiber material that is insoluble in water, and the water-insoluble dietary fiber content refers to the insoluble dietary fiber content measured by the modified Prosky method (enzymatic-gravimetric method) (Reference 1).

[0018] It is generally known that beverages containing water-insoluble dietary fiber have a rough texture due to the dietary fiber, making them difficult to drink. However, the beverage of the present invention, by incorporating soybean-derived water-insoluble dietary fiber, can improve the texture of beverages containing soy protein and tannins. As used herein, the "texture-improving" effect refers to at least one of the following effects: reducing the unpleasant texture (roughness) perceived upon drinking, and reducing the feeling of sticking to the throat after drinking. The mechanism by which soybean-derived water-insoluble dietary fiber improves texture is unknown, but it is speculated that the soybean-derived water-insoluble dietary fiber inhibits the formation of aggregates (polyphenol-protein complexes) between tannins and soy protein, or weakens the bond between tannins and soy protein aggregates.

[0019] The beverage of the present invention may use a food ingredient containing soybean-derived water-insoluble dietary fiber as is, or may use a purified product (including a crudely purified product) of water-insoluble dietary fiber separated from the food ingredient. The food ingredient containing soybean-derived water-insoluble dietary fiber may be at least one selected from the group consisting of soybean flour, soybean flour, and soybean pulp powder.

[0020] When the soybean-derived water-insoluble dietary fiber content in the beverage of the present invention is 0.03 g / 100 g or more, the desired effect of the present invention, improving texture, is significantly achieved. It is preferably 0.06 g / 100 g or more, more preferably 0.08 g / 100 g or more, even more preferably 0.09 g / 100 g or more, and particularly preferably 0.1 g / 100 g or more. There is no particular upper limit to the soybean-derived water-insoluble dietary fiber content in the beverage, but since the initial effect remains high even if a large amount is added, it is usually 1.5 g / 100 g or less, preferably 1.0 g / 100 g or less, more preferably 0.9 g / 100 g or less, and even more preferably 0.8 g / 100 g or less. The soybean-derived water-insoluble dietary fiber content refers to the portion of the water-insoluble dietary fiber content in the beverage that is derived from soybeans.

[0021] Water-insoluble components in beverages are closely related to the texture of the beverage, such as the feel on the tongue and the sensation of adhesion to the throat. The median diameter of the water-insoluble components in the beverage of the present invention is preferably 80 μm or less, more preferably 70 μm or less, and even more preferably 60 μm or less. The lower limit of the median diameter of the water-insoluble components is not particularly limited, but is preferably, for example, 5 μm or more, or 10 μm or more. Herein, the "median diameter of the water-insoluble components" refers to the 50% particle diameter (D50) of the volume-based particle size distribution measured by laser diffraction / scattering.

[0022] Furthermore, the beverage of the present invention preferably contains 90% or more water-insoluble components with particle sizes of 100 μm or less by volume, based on the total amount of water-insoluble components in the beverage. That is, the cumulative 90% particle size (D90) is preferably 100 μm or less, and more preferably 95 μm or less. The cumulative 90% particle size (D90) of the volume-based particle size distribution can also be determined from the particle size distribution measured by laser diffraction / scattering.

[0023] The water-insoluble components in the beverage can be adjusted by the degree of micronization of the raw materials and the amounts of the raw materials added. For example, when the water-insoluble component is water-insoluble dietary fiber derived from soybeans, the particle size and particle size distribution can be adjusted by dry grinding using a grinder such as a jet mill, cutter mill, or hammer mill, or by wet grinding using a high-pressure homogenizer.

[0024] (Soybean-derived solids) From the viewpoint of significantly enjoying the effects of the present invention, the soybean-derived solids content in the soybean component-containing beverage of the present invention is preferably less than 4.0% by mass, more preferably less than 3.0% by mass, and even more preferably less than 2.0% by mass. The soybean-derived solids content can be determined by calculation based on the raw materials used in the production of the soybean component-containing beverage. That is, it can be determined by calculating the solids content of the soybean-derived raw materials in the raw materials. In the present invention, "solids content" refers to the components excluding water.

[0025] (Other ingredients) The beverage of the present invention preferably contains crystalline cellulose. The use of crystalline cellulose can synergistically or additively enhance the texture-improving effect of the soybean-derived water-insoluble dietary fiber of the present invention. Herein, "cellulose" refers to a general term for polysaccharides having a structure in which D-glucopyranose units are linked by β-1,4 bonds. "Crystalline cellulose" refers to crystalline cellulose obtained by partially depolymerizing α-cellulose obtained as pulp from fibrous plants with acid and purifying it, a crystalline cellulose complex in which the surface of crystalline cellulose is coated with a water-soluble polymer, or a mixture thereof. The content of crystalline cellulose in the beverage is preferably 0.001 to 0.100 g / 100 g, more preferably 0.002 to 0.050 g / 100 g.

[0026] Although the soybean-containing beverage of the present invention has a lower soy protein content than regular soy milk, the combined use of soybean-derived water-insoluble dietary fiber and vegetable oil can impart a milk-like texture and flavor, enhancing the soybean flavor. Therefore, a beverage containing vegetable oil is a preferred embodiment of the present invention. The vegetable oil may be any edible oil, including, but not limited to, corn oil, soybean oil, rapeseed oil (canola oil), rice bran oil, safflower oil (safflower oil), palm oil, palm kernel oil, coconut oil, cottonseed oil, and sunflower oil. One type of vegetable oil may be used, or multiple types may be used in combination. To achieve a desirable milk-like texture, the vegetable oil content in the beverage is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, even more preferably 0.3 to 2.0% by mass, and particularly preferably 0.5 to 1.5% by mass. The vegetable oil content referred to here refers to the amount of vegetable oil added to the beverage separately from the soybean components (the above-mentioned soy milk and crushed soybeans, and soybean-derived food ingredients containing water-insoluble dietary fiber), and does not include the amount of oil carried over from the above-mentioned soybean components.

[0027] Furthermore, from the viewpoint of palatability, the beverage of the present invention preferably contains a sweet component. Here, the sweet component refers to a component that has a sweet taste, such as a saccharide, sugar alcohol, or sweetener. Specific examples include saccharides that have a sweet taste, such as sugar, sucrose, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, and lactose; sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol; and various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, and stevia extract. Among these, one or more selected from the group consisting of sucrose, fructose, and glucose are preferably used. Sucrose, fructose, and glucose not only impart the natural, refreshing sweetness desired in soybean-containing beverages, but also inhibit the formation of aggregates (polyphenol-protein complexes) between tannins and soybean proteins or contribute to weakening the bonds between the aggregates of tannins and soybean proteins, thereby synergistically or additively enhancing the texture-improving effect of the soybean-derived water-insoluble dietary fiber of the present invention.The beverage of the present invention preferably contains a total of 1.0 to 10 mass% of one or more selected from sucrose, fructose, and glucose.

[0028] The pH of the beverage of the present invention is preferably 5.5 to 7.5, and more preferably 6.0 to 7.0. In the acidic range of pH below 5.5, the effects of the present invention may not be significantly achieved. The pH of the beverage can be adjusted appropriately using a known pH adjuster.

[0029] In addition to the above ingredients, the soybean component-containing beverage of the present invention may contain, as appropriate, ingredients that are commonly added to soybean component-containing beverages, such as emulsifiers, stabilizers, antioxidants, flavorings, etc., as long as the intended purpose of the present invention is not deviated from.

[0030] (Packaged beverages) The beverage of the present invention is a heat-sterilized beverage, which can significantly enjoy the effects of the present invention. Heat-sterilized beverages are usually in the form of sealed container-packed beverages. The containers can be in the usual form, such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc., as with general container-packed beverages.

[0031] The conditions for heat sterilization are not particularly limited. When a heat-resistant container (such as a metal can or glass) is used, retort sterilization (110 to 140°C, for 1 to several tens of minutes) can be carried out. When a non-heat-resistant container (such as a PET bottle or paper container) is used, for example, the prepared liquid can be sterilized in advance using a plate-type heat exchanger or the like at a high temperature for a short time (UHT sterilization: 110 to 150°C, for 1 to several tens of seconds), cooled to a certain temperature, and then filled into the non-heat-resistant container. [Example]

[0032] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0033] <Protein content measurement> For each of the protein-containing food ingredients, the protein content was determined using the Kjeldahl method, using a nitrogen-to-protein conversion factor of 6.38, according to the method described in Reference 1 above, and the protein content of the sample beverage was calculated based on the blending ratio of these food ingredients.

[0034] <Measurement of tannin content> The tannin content was measured by the Folin-Denis method described in the above-mentioned reference 1. That is, a certain amount (S (g)) of the soy ingredient-containing beverage serving as a sample was taken, made up to a certain volume (V (ml)) with ion-exchanged water, and filtered through filter paper. The obtained filtrate was appropriately diluted, and 5 ml was taken. 5 ml of Folin reagent and 5 ml of 10% sodium carbonate solution were added, and the reaction (color development) was carried out at room temperature for 1 hour, and then filtered through a filter (0.45 μm). The absorbance of the filtrate at 700 nm was measured. In addition, tannic acid solutions adjusted to various concentrations were used as standards. The tannin (as tannic acid) content was calculated by the following formula.: Tannin (g / 100 g) = A × V / 5 × B × 10-6 × 100 / S A: Tannic acid concentration (μg / assay) B: Dilution ratio S: Sample collection amount (g) V: Sample fixed volume (ml).

[0035] <Measurement of insoluble dietary fiber content> For each of the food raw materials containing insoluble dietary fiber derived from soybeans, according to the method described in the above-mentioned reference 1, the content of insoluble dietary fiber was determined using the Prosky enzyme-weight method, and based on the blending ratio of these food raw materials, the content of insoluble dietary fiber derived from soybeans in the beverage serving as a sample was calculated.

[0036] <Measurement of pH> 100 ml of the sample solution was weighed into a 300 ml beaker, the temperature was adjusted to 20°C, and measurement was carried out using a pH meter (manufactured by Horiba, Ltd., HORIBA pH meter F21).

[0037] Experimental Example 1 Preparation of Milk-Flavored Coffee Beverage (1) The milk components used were cow's milk (milk protein content 3.3% by mass) and soy milk (Marusanai Co., Ltd.'s "Everyday Delicious Unsweetened Soy Milk," soy protein content 4.2% by mass). Furthermore, a crystalline cellulose complex (manufactured by Asahi Kasei Chemicals Corporation, trade name Ceolus® RC-591, composition: crystalline cellulose / CMC-Na = 89.0 / 11.0 parts by mass, volume average particle size: 7.9 μm) was used as the cellulose. Pure water was added to the milk components (soy milk and cow's milk) in the amounts shown in Table 1, followed by the addition of the crystalline cellulose complex. The mixture was dispersed at 500 rpm for 10 minutes using a propeller mixer (Three-One Motor). The remaining raw materials were then added, and the pH was adjusted to 7.0 with sodium bicarbonate. The resulting solution was then treated with a high-pressure homogenizer (pressure 20 MPa), sterilized for 10 seconds at 140°C using a UHT sterilizer, and 500 ml of each was filled into PET containers (pH 6.8 for all). After storing these at 5°C for one week, a sensory evaluation was conducted by a panel of five experts to determine whether or not they perceived an unpleasant texture. In addition, soybean-containing beverages (samples 1-4) that used only soy milk as the milk ingredient were filled in PET containers without UHT sterilization (sample 1-4 unsterilized beverage), and then cooled to 20°C and 5°C for sensory evaluation.

[0038] [Table 1]

[0039] Table 2 shows the content of various components after sterilization and the results of the sensory evaluation. Among milk-flavored coffee beverages with roughly the same protein content, beverages containing soy protein (1-2 to 1-4) were evaluated as having an unpleasant texture on the tongue (roughness) and sticking to the throat after drinking, compared to a beverage containing only milk protein (1-1). For the unsterilized beverage of sample 1-4, the number of panelists who perceived an unpleasant texture was 0 when evaluated at 20°C and 1 when evaluated at 5°C. This suggests that beverages with a high soy protein content, especially heat-sterilized beverages consumed at temperatures below refrigerated (10°C), are more likely to have an unpleasant texture.

[0040] [Table 2]

[0041] Experimental Example 2 Preparation of Milk-Flavored Coffee Beverage (2) Heat-sterilized beverages were prepared and evaluated in the same manner as in Experiment 1, except for varying the amount of coffee powder in Samples 1-4 using the formulations shown in Table 3 (all pH values ​​were 6.8). The results are shown in Table 4. When a certain amount of tannin was present relative to the soy protein content, a noticeable unpleasant texture was perceived. Furthermore, when the appearance of the samples after storage was visually observed, the settling of aggregates was confirmed in samples (2-1 to 2-3) in which more than half of the panelists perceived an unpleasant texture. On the other hand, when the ratio of tannin content to soy protein content was less than 5% by mass, no unpleasant texture was perceived, and no aggregates were confirmed by visual observation.

[0042] [Table 3]

[0043] [Table 4]

[0044] Experimental Example 3: Texture improvement effect of soybean-derived water-insoluble dietary fiber (1) The soybean-derived food ingredients used were soy milk (Fukuren Co., Ltd., "Fukuren (registered trademark) 100% domestic soybean unsweetened soy milk," soy protein content 4.3% by mass, water-insoluble dietary fiber content 0% by mass, soy solids content 9% by mass) and soybean refuse powder (Byakko Foods, soy protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle size 70 μm). The same crystalline cellulose complex as in Experimental Example 1 was used for the cellulose. A premix was prepared by premixing the ingredients other than soy milk according to the formulation shown in Table 5. The premix, soy milk, and flavoring were added to pure water heated to 70°C while stirring at 500 rpm with a propeller stirrer (Three-One Motor). After stirring for 5 minutes, the mixture was further homogenized using a high-pressure homogenizer (primary pressure 15 MPa, secondary pressure 5 MPa). The soy-based beverages were sterilized in a UHT sterilizer at 140°C for 60 seconds and then filled in 500ml PET containers to produce soy-based beverages (all pH 6.8). The resulting PET bottled soy-based beverages were stored at 5°C for one week, after which a sensory evaluation was conducted by a panel of nine experts. The panel was presented with a control and other beverages in pairs, and evaluated which of the paired beverages presented presented had a stronger unpleasant texture.

[0045] Table 5 shows the contents of various components, and Table 6 shows the results of the sensory evaluation. The beverage containing soybean-derived water-insoluble dietary fiber had an improved texture compared to the control. If the soybean-derived water-insoluble dietary fiber content is too high, the beverage will be perceived as having a rough texture due to the dietary fiber, and it was found that the upper limit of the soybean-derived water-insoluble dietary fiber content is approximately 1.5% by mass.

[0046] [Table 5]

[0047] [Table 6]

[0048] Experimental Example 4: Texture improvement effect of soybean-derived water-insoluble dietary fiber (2) A soy component-containing beverage was produced in the same manner as in Experimental Example 3, except that the soy-derived food ingredients containing water-insoluble dietary fiber in Experimental Example 3 were changed to the formulation shown in Table 7, and a sensory evaluation was carried out. The soy-derived food ingredients used were as follows: (1) Okara Powder (Byakko Foods): Soy protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle size 70 μm (2) Okara powder (Ako Kasei): soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle size 270 μm (3) Okara Powder Finely Ground 60 (Ako Kasei): Soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle size 60 μm (4) Wheat flour-like okara powder (Materis): soy protein content 22.2% by mass, water-insoluble dietary fiber content 53.7% by mass, volume average particle size 30 μm (5) Soy flour (Yutec): Soy protein content 42.7% by mass, water-insoluble dietary fiber content 10.1% by mass, volume average particle size 60 μm (6) Soy protein (Shizen Kenkosha, soy protein content 90.5% by mass, water-insoluble dietary fiber content 0% by mass).

[0049] The contents of various ingredients are shown in Table 7, and the results of the sensory evaluation are shown in Table 8. Even when the soybean raw material containing water-insoluble dietary fiber was changed, the beverage containing a certain amount of water-insoluble dietary fiber had an improved texture compared to the control.

[0050] [Table 7]

[0051] [Table 8]

[0052] Experimental Example 5: Texture improvement effect of soybean-derived water-insoluble dietary fiber (3) A black tea-flavored soybean-containing beverage was produced in the same manner as in Experimental Example 3, except that the coffee powder in Experimental Example 3 was replaced with black tea extract powder (Instant Black Tea (James Finlay Kenya Limited); tannin content: 5% by mass) to produce the formulation shown in Table 9, and a sensory evaluation was conducted in comparison with a control beverage. The results are shown in Table 10. Even when the tannin was derived from black tea, the texture could be improved by adding a certain amount of water-insoluble dietary fiber derived from soybeans.

[0053] [Table 9]

[0054] [Table 10]

[0055] Experimental Example 6: Texture improvement effect of soybean-derived water-insoluble dietary fiber (4) A coffee-flavored soybean-based beverage was produced using the same crystalline cellulose composite as in Experimental Example 1. A premix was prepared by premixing all ingredients except soy milk and coffee extract according to the recipe shown in Table 11. The premix, soy milk, coffee extract, and flavoring were added to purified water heated to 70°C while stirring at 500 rpm with a propeller mixer (Three-One Motor). The mixture was stirred for 5 minutes and then homogenized using a high-pressure homogenizer. The homogenized solution was poured into 250-ml bottles (150 ml each) and sterilized in an autoclave (121°C, 3 minutes). After sterilization, the beverage was cooled under running water for 20 minutes to obtain a soybean-based beverage. As in Experimental Example 1, a panel of nine experts evaluated the unpleasant texture. The results are shown in Table 11. The unpleasant texture could be improved by adding a certain amount of soybean-derived water-insoluble dietary fiber.

[0056] [Table 11]

[0057] Experimental Example 7: Texture improvement effect of soybean-derived water-insoluble dietary fiber (5) A cocoa-flavored soybean-containing beverage was obtained in the same manner as in Experimental Example 6, using cocoa powder as the source of the tannins, according to the recipe in Table 12, and subjected to a sensory evaluation. In the case of the cocoa-flavored beverage as well, the unpleasant texture could be improved by adding a certain amount of water-insoluble dietary fiber derived from soybeans.

[0058] [Table 12]

[0059] Experimental Example 8: Texture improvement effect of soybean-derived water-insoluble dietary fiber (5) Using matcha powder as the source of the tannins, a matcha-flavored soybean component-containing beverage was obtained in the same manner as in Experimental Example 6 according to the formulation in Table 13, and a sensory evaluation was performed. In the case of the matcha-flavored beverage, the unpleasant texture could also be improved by adding a certain amount of water-insoluble dietary fiber derived from soybeans.

[0060] [Table 13]

Claims

1. The following (a) to (c); (a) the soy protein content in the beverage is 0.1 to 2.5 g / 100 g; Soy protein content is higher than milk protein content. (b) containing tannin, the ratio of the tannin content to the soy protein content being within the range of 5 to 120% by mass; and (c) the content of water-insoluble dietary fiber derived from soybeans is 0.03 to 1.5 g / 100 g; A packaged soy-based beverage that meets the above requirements.

2. 2. The soybean component-containing beverage according to claim 1, wherein the tannin content in the beverage is 0.01 to 0.30 g / 100 g.

3. 2. The soybean component-containing beverage according to claim 1, wherein the water-insoluble dietary fiber derived from soybeans comprises at least one selected from the group consisting of soybean flour, soybean flour, and soybean pulp powder.

4. 2. The soybean component-containing beverage according to claim 1, wherein the tannin is derived from at least one selected from the group consisting of coffee, tea and cacao.

5. 2. The soybean component-containing beverage according to claim 1, wherein the soybean-derived solid content is less than 4.0% by mass.

6. The soybean component-containing beverage according to claim 1 , further comprising crystalline cellulose.

7. 2. The soybean component-containing beverage according to claim 1, which contains 1.0 to 10 mass% in total of one or more types selected from sucrose, fructose and glucose.

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