Plant-derived milk, beverage, plant-derived milk production method, and beverage production method

Abstract

To provide plant-derived milk excellent in foaming property, air bubble stability, and fine air bubble texture; a beverage; a production method of the plant-derived milk; and a production method of the beverage.SOLUTION: Plant-derived milk according to the present invention has a protein content of 0.4 to 6.0 w / v%, an oil and fat content of 1.3 to 5.0 w / v%, and an emulsifier content of 0.20 w / v% or less. A production method of the plant-derived milk according to the present invention includes a step of making the plant-derived milk have a protein content of 0.4 to 6.0 w / v%, an oil and fat content of 1.3 to 5.0 w / v%, and an emulsifier content of 0.20 w / v% or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to plant milk, beverages, a method for producing plant milk, and a method for producing beverages.

Background Art

[0002] Milk is excellent in terms of nutrition and palatability, and is also consumed in large quantities in Japan. In recent years, due to the increasing health awareness and environmental consciousness, the interest in plant milk has been growing. Under such circumstances, the same palatability as animal milk such as cow's milk has been demanded for plant milk.

[0003] By heating and foaming milk, fine and stable bubbles can be produced, and the bubbles can be formed as a bubble layer on the surface of the beverage for drinking. Furthermore, using this bubble layer, latte art can be created, and the beverage can also be enjoyable visually. On the other hand, since plant milk has weak foaming ability, it has been difficult to form a firm bubble layer like the bubble layer formed by cow's milk.

[0004] Therefore, various technologies have been proposed for forming plant milk for forming a bubble layer. For example, Patent Document 1 proposes forming nut milk for forming, which contains one or more processed starches selected from the group consisting of phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, sodium octenyl succinate starch, phosphorylated starch, and their starch degradation products.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The invention according to Patent Document 1 is an invention in which a specific starch is contained in nut milk, and Patent Document 1 describes that it has excellent foaming properties and the like. However, according to the invention according to Patent Document 1, it is necessary to use starch, which is not originally contained in plant-based milk, as an essential raw material.

[0007] The inventor of the present invention wants to create and provide to the market a plant-based milk for foaming with good foaming properties without using starch as an essential raw material, that is, based on a technical idea completely different from that of Patent Document 1. Then, when the inventor of the present invention examined in detail the bubble layer formed on the upper surface of the beverage, it was confirmed that three indexes, namely, "foaming property" (an index indicating whether a high bubble layer can be formed), "bubble stability" (an index indicating whether the formed bubble layer is stable), and "fineness of bubbles" (an index indicating the fineness of the size of the bubbles constituting the bubble layer), are important.

[0008] Therefore, an object of the present invention is to provide a plant-based milk, a beverage, a method for producing a plant-based milk, and a method for producing a beverage, which are excellent in foaming property, bubble stability, and fineness of bubbles.

Means for Solving the Problems

[0009] The above problems can be solved by the following means. (1) A plant-based milk having a protein content of 0.4 to 6.0 w / v%, a fat content of 1.3 to 5.0 w / v%, and an emulsifier content of 0.20 w / v% or less. (2) The plant-based milk according to (1) above, wherein the protein content is 0.6 to 2.0 w / v%. (3) The plant-based milk according to (1) or (2) above, wherein the emulsifier is at least one of lecithin, glycerin fatty acid ester, and sucrose fatty acid ester. (4) A beverage having a bubble layer formed on the upper side, wherein the bubble layer is a beverage made of the plant-based milk according to (1) or (2) above. (5) A method for producing a plant-based milk, comprising a step of setting the protein content to 0.4 to 6.0 w / v%, the oil and fat content to 1.3 to 5.0 w / v%, and the emulsifier content to 0.20 w / v% or less. (6) A method for producing a beverage, comprising a step of forming a foam layer with a plant-based milk in which the protein content is 0.4 to 6.0 w / v%, the oil and fat content is 1.3 to 5.0 w / v%, and the emulsifier content is 0.20 w / v% or less.

Advantages of the Invention

[0010] The plant-based milk according to the present invention is excellent in foamability, foam stability, and fineness of foam. The beverage according to the present invention has a foam layer formed on the upper side, which is excellent in foamability, foam stability, and fineness of foam. The method for producing a plant-based milk according to the present invention can produce a plant-based milk that is excellent in foamability, foam stability, and fineness of foam. The method for producing a beverage according to the present invention can produce a beverage in which the foam layer formed on the upper side is excellent in foamability, foam stability, and fineness of foam.

Modes for Carrying Out the Invention

[0011] Hereinafter, modes (this embodiment) for carrying out the plant-based milk, beverage, method for producing a plant-based milk, and method for producing a beverage according to the present invention will be described.

[0012] [Plant-based milk] The plant-based milk according to this embodiment contains protein, oil and fat, and an emulsifier, and the content of each component is within a predetermined range (or less than a predetermined value). Here, the "plant-based milk" is a milk (milk) in which the main components, protein and oil and fat, are derived from plants, and it is preferable that the emulsifier is also derived from plants, and it is more preferable that all raw materials other than water are derived from plants (in other words, no animal-derived raw materials are included). Hereinafter, each element constituting the plant-based milk according to this embodiment will be described.

[0013] (Protein) The protein contained in the plant-based milk according to this embodiment is a plant-derived protein (plant protein), and specific examples include pea protein, soy protein, almond protein, oat protein, hemp protein, and the like. The inventor has found that by specifying not only the protein content of the plant-based milk but also the oil content and the emulsifier content described below, an effect of excellent foaming property, bubble stability, and fineness of bubbles (hereinafter, appropriately referred to as "three effects") can be exhibited.

[0014] The protein content in the plant-based milk is preferably 0.4 w / v% or more, more preferably 0.5 w / v% or more, 0.6 w / v% or more, 0.7 w / v% or more, 0.8 w / v% or more. By the protein content being above a predetermined value, the three effects can be exhibited. The protein content in the plant-based milk is preferably 6.0 w / v% or less, more preferably 5.0 w / v% or less, 4.7 w / v% or less, 4.0 w / v% or less, 3.0 w / v% or less, 2.4 w / v% or less, 2.0 w / v% or less, 1.5 w / v% or less, 1.2 w / v% or less. By the protein content being below a predetermined value, a situation such as a decrease in bubble stability can be avoided.

[0015] Note that the protein content in the plant-based milk can be measured, for example, by the combustion method of the nutritional component analysis method.

[0016] (Oil) The oil contained in the plant-based milk according to this embodiment is a plant-derived oil (plant oil), and specific examples include sunflower oil, rice oil, soybean oil, almond oil, olive oil, and the like. The inventor has found that by specifying the oil content of the plant-based milk, the three effects can be exhibited, and in particular, it affects the foaming property and the fineness of the bubbles.

[0017] The oil content in the plant-based milk is preferably 1.3 w / v% or more, more preferably 1.4 w / v% or more, 1.5 w / v% or more, 1.6 w / v% or more. By having the oil content at a predetermined value or more, the foaming property and the fineness of the bubbles can be made more reliably excellent. The oil content in the plant-based milk is preferably 5.0 w / v% or less, more preferably 4.5 w / v% or less, 4.0 w / v% or less, 3.5 w / v% or less, 3.2 w / v% or less, 2.5 w / v% or less, 2.0 w / v% or less. By having the oil content at a predetermined value or less, three effects can be firmly exerted.

[0018] Incidentally, the oil content in the plant-based milk can be measured, for example, by the Soxhlet extraction method which is a nutritional component analysis method.

[0019] (Emulsifier) The emulsifier contained in the plant-based milk according to the present embodiment is a food additive used for the purpose of emulsification, and any general emulsifier may be used, but an emulsifier derived from plants is preferred. Examples of the plant-derived emulsifier include lecithin (derived from rapeseed, soybeans, sunflowers), glycerin fatty acid ester (derived from palm, coconut), sucrose fatty acid ester (derived from sugarcane), and mixtures thereof. The present inventor has found that by specifying the content of the emulsifier in the plant-based milk, three effects can be exerted, and in particular, it affects the fineness of the bubbles.

[0020] The content of the emulsifier in the plant-based milk is preferably 0.20 w / v% or less, more preferably 0.18 w / v% or less, 0.15 w / v% or less, 0.12 w / v% or less, 0.10 w / v% or less, 0.08 w / v% or less, 0.05 w / v% or less. By having the content of the emulsifier at a predetermined value or less, a situation where the fineness of the bubbles becomes coarse can be avoided. The lower limit value of the content of the emulsifier in the plant-based milk is not particularly limited and may be 0.00 w / v%, but for example, it is 0.01 w / v% or more, 0.02 w / v% or more.

[0021] In addition, the content of the emulsifier in the plant-based milk can be measured by, for example, gas chromatography or the like.

[0022] (Others) In addition to protein, oil and fat, emulsifier, and water, the plant-based milk according to the present embodiment may contain, for example, antioxidants, starches, gelling agents, pH adjusters, etc. (hereinafter, appropriately referred to as "additives") as long as the desired effects of the present invention are not inhibited, and of course, it may not contain them. As the antioxidant, for example, vitamin C, vitamin E, polyphenol, etc. can be used. As the starch, for example, modified starch, etc. can be used. As the gelling agent, for example, pectin, gellan, carrageenan, etc. can be used. As the pH adjuster, for example, phosphate, etc. can be used.

[0023] The plant-based milk according to the present embodiment may be a so-called plant-based prepared milk (liquid milk mixed with plant-based raw materials) produced by mixing protein, oil and fat, emulsifier, etc., but for example, for plant-based milks such as soy milk, pea milk, almond milk, rice milk, coconut milk, etc., protein, oil and fat, emulsifier, additives may be added as necessary.

[0024] (Use) Since the plant-based milk according to the present embodiment is excellent in foaming property, bubble stability, and fineness of bubbles, it is for forming a bubble layer and is "for forming". Therefore, the plant-based milk according to the present embodiment can also be referred to as plant-based foam milk or plant-based foamed milk.

[0025] [Beverage] The beverage according to the present embodiment is a beverage having a bubble layer formed on the upper side, and the bubble layer is composed of the above-described plant-based milk. Moreover, the beverage according to this embodiment is a beverage capable of creating a pattern (latte art) on the bubble layer by injecting foamed plant-based milk into the liquid layer in the container, due to the contrast between the color of the liquid layer and the color of the plant-based milk. Specifically, examples include caffe lattes, cappuccinos, matcha lattes, and the like.

[0026] (Liquid layer) The liquid layer of the beverage according to this embodiment may be composed of a known liquid (for example, espresso in the case of a caffe latte, matcha in the case of a matcha latte, etc.) according to the specific beverage type described above.

[0027] (Bubble layer) The bubble layer of the beverage according to this embodiment is formed by the forming process of the above-described plant-based milk, which will be described later. When pouring the foamed plant-based milk into the liquid layer, the liquid constituting the liquid layer and the plant-based milk constituting the bubble layer are mixed. Therefore, basically, although the bubble layer is arranged above the liquid layer, strictly speaking, a part of the liquid constituting the liquid layer is included in the bubble layer, and a part of the plant-based milk constituting the bubble layer is included in the liquid layer.

[0028] As described above, the plant-based milk according to this embodiment is excellent in foamability, bubble stability, and fineness of bubbles. Moreover, the beverage according to this embodiment has a bubble layer formed on the upper side that is excellent in foamability, bubble stability, and fineness of bubbles.

[0029] [Method for manufacturing plant-based milk] The method for manufacturing the plant-based milk according to this embodiment includes a mixing step and a post-treatment step. (Mixing step) In the mixing step, first, oil and fat and an emulsifier are added to water (or hot water) and stirred to be emulsified. Then, protein, additives, etc. are added and stirred to be dissolved. And homogenization treatment is appropriately performed. In the mixing step, each raw material may be mixed and adjusted so that the protein content, oil and fat content, emulsifier content, etc. are within the above-described predetermined range (or below a predetermined value). (Post-treatment step) In the post-treatment step, for example, treatments such as heat sterilization, cooling, and filling into containers are selectively performed as necessary. The conditions for heat sterilization and cooling may be appropriately set according to the raw materials used. In addition, each treatment performed in the mixing step and the post-treatment step can be carried out by equipment generally used for manufacturing plant-based milk.

[0030] [Method for manufacturing beverage] The method for manufacturing a beverage (a beverage with a foam layer formed) according to the present embodiment includes a forming step. (Forming step) In the forming step, plant-based milk is foamed using a steam nozzle or the like mounted on a commercially available espresso machine, and the foamed plant-based milk is poured into the liquid layer in the container to form a foam layer. Note that the plant-based milk used in the forming step may be manufactured in the above-described mixing step and post-treatment step. Also, the liquid layer (liquid) used in the forming step may be a known liquid (for example, espresso in the case of a cafe latte, matcha in the case of a matcha latte, etc.) according to the specific beverage type described above.

[0031] As described above, according to the method for manufacturing plant-based milk according to the present embodiment, plant-based milk excellent in foamability, foam stability, and fineness of bubbles can be manufactured. Also, according to the method for manufacturing a beverage according to the present invention, a beverage having a foam layer formed on the upper side and excellent in foamability, foam stability, and fineness of bubbles can be manufactured.

Example

[0032] Next, the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not.

[0033] [Preparation of samples] First, vegetable oil and an emulsifier were added to water at about 75°C, and emulsification was performed by treating at 75°C for 20 minutes at 3,500 rpm using a homomixer (Homomixer MARKII 2.5 type manufactured by Primix Corporation). Next, a protein preparation and a gelling agent were added, and the mixture was dissolved by treating it at 75°C at 3,500 rpm for 15 minutes using a homomixer (same as above). Next, homogenization was performed under a pressure of 13 MPa using a homogenizer (Lab Homogenizer LAB1000 manufactured by SMT Co., Ltd.). Then, the obtained liquid was sterilized by heating it to 85°C, and after sterilization, it was cooled by immersing it in ice water to prepare each sample (plant-based milk). Note that the content of the gelling agent in all samples was 0.075 w / v%.

[0034] Each sample shown in Table 1 (and Tables 2 to 4) had the protein, oil and fat, and emulsifier contents as shown in Table 1. The protein was pea protein, the oil and fat was sunflower oil, and the emulsifier was lecithin.

[0035] Each sample shown in Table 5 (and Tables 6 to 7) had the protein, oil and fat, and emulsifier contents as shown in Table 5. The protein and emulsifier were those shown in Table 5, and the oil and fat was sunflower oil.

[0036] Note that the raw materials used for each sample were as follows in detail. (Protein) Pea protein: A commercially available product manufactured by Meiji Food Materials Co., Ltd. Soybean protein: Manufactured by Fuji Oil Co., Ltd. Almond protein: Manufactured by Blue Diamond Almond Growers (Oil and fat) Sunflower oil: Manufactured by J-Oil Mills, Inc. Rice oil: Manufactured by Fuji Oil Co., Ltd. (Emulsifier) Lecithin: Rapeseed-derived lecithin manufactured by Tsujii Oil Co., Ltd. Mixture of glycerin fatty acid ester and sucrose fatty acid ester: Manufactured by Riken Vitamin Co., Ltd. (Others) Gelling agent: Gellan gum manufactured by San-Ei Gen F.F.I., Inc., and carrageenan manufactured by San-Ei Gen F.F.I., Inc.

[0037] [Method of Foaming] First, 180 g of a sample (plant-based milk) was poured into a cup for steamed milk. Then, the cup was set on an espresso machine (CIMBALL M21Junior M21JU-S / 1 manufactured by FMIC Co., Ltd.), and held for about 6 to 10 seconds so that the sample circulated in the cup by the force of the steam. Then, when the sample contained air and expanded to about 1.5 times its original volume and became sufficiently hot to about 55 to 65 °C, the steam was stopped. Thereafter, while turning the sample in the cup, the table was gently tapped with the cup to eliminate the coarse bubbles in the cup, and the sample was subjected to the evaluation described below.

[0038] [Test Content] (Evaluation of Foaming Property and Bubble Stability) 180 g of the foamed (whipped) sample was poured into a 500 mL graduated cylinder. Then, based on the scale of the graduated cylinder, the total volume of the sample, the volume of the liquid part, and the volume of the foam part were visually read. This reading operation was performed immediately after pouring the sample into the graduated cylinder (hereinafter, appropriately referred to as "immediately after") and 10 minutes after pouring the sample into the graduated cylinder (hereinafter, appropriately referred to as "10 minutes after"). These operations were performed 3 times (n = 3) for each sample.

[0039] The evaluation of the foaming property was determined based on the average value of the volume of the foam part immediately after each sample (hereinafter, appropriately referred to as "immediately after foam part (average)"). When this "immediately after foam part (average)" was less than 100 mL, the foaming property was judged as "× (not excellent)", when it was 100 mL or more and 200 mL or less, the foaming property was judged as "○ (excellent)", and when it exceeded 200 mL, the foaming property was judged as "◎ (very excellent)".

[0040] The evaluation of the bubble stability was determined based on the average value of the rate of change in the volume of the foam part of each sample (= (volume of the foam part immediately after - volume of the foam part after 10 minutes) / volume of the foam part immediately after × 100) (hereinafter, appropriately referred to as "rate of change (average)"). When this "rate of change (average)" exceeds 60%, the bubble stability was judged as "× (not excellent)"; when it exceeds 40% and is 60% or less, the bubble stability was judged as "○ (excellent)"; when it is 40% or less, the bubble stability was judged as "◎ (very excellent)".

[0041] (Evaluation of the fineness of bubbles) The formed (foamed) sample was poured into a transparent cup. Then, for the sample poured into the transparent cup, an evaluator with trained discrimination ability visually evaluated the upper surface and side surface of the bubble layer. These operations were performed 3 times (n = 3) for each sample.

[0042] Regarding the fineness of the bubbles, when there were coarse bubbles as if air had escaped, it was judged as "× (not excellent)"; when the bubbles were fine and uniform, it was judged as "○ (excellent)"; when the bubbles were very fine and uniform, it was judged as "◎ (very excellent)". In addition, when the three evaluation results were different for each sample, the three evaluation results were comprehensively judged to obtain the final result.

[0043] The table shows the content and type of components of each sample, as well as the results of each evaluation. And the content of each component shown in the table is the content of each component itself in the final product. In the table, "bubble stability" is shown as "stability", and "fineness of bubbles" is shown as "fineness".

[0044]

Table 1

[0045]

Table 2

[0046]

Table 3

[0047] [Table 4]

[0048] [Table 5]

[0049] [Table 6]

[0050] [Table 7]

[0051] [Examination of Results] Samples 1-1 to 1-5 in Table 2 are the results when the protein content was changed. According to the results of Samples 1-1 to 1-5, it was confirmed that when the protein content is low, none of the foaming property, foam stability, and fineness of the foam are excellent (Sample 1-1). And as the protein content increases, all of the foaming property, foam stability, and fineness of the foam become excellent (Sample 1-1 → Sample 1-2), but it was also confirmed that when it increases too much, the foam stability slightly decreases (Sample 1-3 → Samples 1-4, 1-5).

[0052] Samples 2-1 to 2-5 in Table 3 are the results when the oil and fat content was changed. According to the results of Samples 2-1 to 2-5, it was confirmed that when the oil and fat content is low, the foaming property is not excellent (Sample 2-1), and the fineness of the foam is also not excellent (Samples 2-1, 2-2). As the oil and fat content increases, all of the foaming property, bubble stability, and fineness of the bubbles become excellent (Sample 2-2 → Sample 2-3). It was also confirmed that when the content further increases, the fineness of the bubbles becomes extremely excellent (Sample 2-3 → Samples 2-4 and 2-5).

[0053] Samples 3-1 to 3-5 in Table 4 are the results when the content of the emulsifier is changed. According to the results of Samples 3-1 to 3-5, it was confirmed that when the content of the emulsifier is high, the fineness of the bubbles is not excellent (Samples 3-4 and 3-5).

[0054] When comprehensively judging the results in Tables 2 to 4, it was confirmed that good results can be obtained for the three important indicators for the bubble layer, namely the foaming property, bubble stability, and fineness of the bubbles, by specifying the three parameters: the protein content, the oil and fat content, and the emulsifier content.

[0055] Samples 4-1 to 4-3 in Table 6 are the results when the type of protein is changed. According to the results of Samples 4-1 to 4-3, it was confirmed that regardless of the type of protein, the three effects (the effects of making all of the foaming property, bubble stability, and fineness of the bubbles excellent) are exhibited. That is, it was confirmed that the present invention is not limited to the case where a specific protein is used, but can be applied regardless of the type of protein.

[0056] Samples 5-1 to 5-2 in Table 7 are the results when the type of emulsifier is changed. According to the results of Samples 5-1 to 5-2, it was confirmed that regardless of the type of emulsifier, the three effects (the effects of making all of the foaming property, bubble stability, and fineness of the bubbles excellent) are exhibited. That is, it was confirmed that the present invention is not limited to the case where a specific emulsifier is used, but can be applied regardless of the type of emulsifier.

[0057] [Supplementary Test: Test on Types of Oils and Fats] In Table 5 (and Tables 6 and 7), the test results when changing the types of protein and emulsifier were shown. Similarly, tests were also conducted when changing the oils and fats.

[0058] [Preparation of Samples] Basically, it was the same as the [Preparation of Samples] in the above-described examples, except for the following points. For Samples 6-1 and 6-2, the protein content was 0.8 w / v%, the oil and fat content was 1.6 w / v%, and the emulsifier content was 0.12 w / v%. Also, for Sample 6-1, the protein was pea protein, the oil and fat was sunflower oil, and the emulsifier was rapeseed-derived lecithin. For Sample 6-2, the protein was pea protein, the oil and fat was rice oil, and the emulsifier was rapeseed-derived lecithin. That is, the types of oils and fats were changed between Sample 6-1 and Sample 6-2. Note that Sample 6-1 had the same composition as Sample 2-3.

[0059] [Forming Method] and [Test Content] The forming method and test content were exactly the same as those in the above-described examples.

[0060] [Test Results] The value of "Immediately After Foam Part (Average)" for Sample 6-2 was 1.7 mL larger than that of Sample 6-1. The value of "Change Ratio (Average)" for Sample 6-2 was 2.6% lower than that of Sample 6-1. The evaluations of "Fineness of Bubbles" for Sample 6-1 and Sample 6-2 were both "○ (Excellent)".

[0061] [Examination of Results] According to the results of Samples 6-1 and 6-2, it was confirmed that regardless of the type of oil and fat, the results were substantially the same for each evaluation item (foaming property, bubble stability, fineness of bubbles). That is, it was confirmed that the present invention is not limited to the case where specific fats and oils are used, but can be applied regardless of the type of fats and oils.

Claims

1. A plant-based milk having a protein content of 0.4 to 6.0 w / v%, a fat content of 1.3 to 5.0 w / v%, and an emulsifier content of 0.20 w / v% or less.

2. The plant-based milk according to Claim 1, wherein the protein content is 0.6 to 2.0 w / v%.

3. The plant-based milk according to Claim 1 or Claim 2, wherein the emulsifier is at least one of lecithin, glycerol fatty acid ester, and sucrose fatty acid ester.

4. A beverage having a bubble layer formed on the upper side, wherein the bubble layer is composed of the plant-based milk according to Claim 1 or Claim 2.

5. A method for producing a plant-based milk, comprising the steps of setting the protein content to 0.4 to 6.0 w / v%, the fat content to 1.3 to 5.0 w / v%, and the emulsifier content to 0.20 w / v% or less.

6. A method for producing a beverage, comprising the step of forming a bubble layer with a plant-based milk having a protein content of 0.4 to 6.0 w / v%, a fat content of 1.3 to 5.0 w / v%, and an emulsifier content of 0.20 w / v% or less.

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