Protein-containing composition for food, protein-containing food product, and production method for protein-containing food product

Abstract

To provide a protein-containing composition for food capable of producing a protein-containing food product having a good flavor, a protein-containing food product comprising the protein-containing composition for food, and a production method for the protein-containing food product.SOLUTION: The protein-containing composition for food comprises beer lees protein and inulin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a protein-containing composition for food, a protein-containing food containing the protein-containing composition for food, and a method for producing the protein-containing food.

Background Art

[0002] As vegetable proteins, various vegetable proteins such as those derived from soybeans, peas, wheat, and rice can be found on the market. However, these vegetable proteins have low water solubility (do not completely dissolve in water), so they are not suitable for application to beverages, ice cream, etc. Also, since they affect physical properties such as increased viscosity and gelation, it is difficult to add them in large amounts to foods for the purpose of protein fortification. Moreover, vegetable proteins have a unique flavor, and when added in large amounts to foods for the purpose of protein fortification such as high-protein foods, there are problems such as spoiling the taste of the food.

[0003] On the other hand, essential amino acids cannot be synthesized in the body and must be ingested from food or outside the body. People who cannot ingest essential amino acids from food may sometimes ingest nutrients through oral intake, tube feeding, or intravenous nutrition. However, some amino acids exhibit odors and bitterness, making ingestion painful and not easily achievable. Among amino acids, in particular, valine, leucine, isoleucine, which are branched-chain amino acids (BCAAs), and arginine exhibit bitterness and are difficult to ingest, and methionine exhibits an odor and is difficult to ingest.

[0004] For example, Patent Document 1 describes a bitterness-reducing composition that contains essential oils such as eucalyptus oil, cinnamon oil, and peppermint oil, or essential oil components such as cineole and menthol to reduce bitterness.

[0005] Patent Document 2 describes a granular jelly beverage that facilitates the ingestion of a medicament and / or supplement having a bitter taste, comprising 0.1 to 15.0% of a bitterness masking component composed of vegetable fats and oils and / or animal fats and oils such as unsalted butter, soybean oil, and cacao butter, 5 to 20% of a bitterness masking auxiliary component composed of sugar alcohols such as erythritol, reduced maltose syrup, xylitol, and sorbitol, 0.1 to 5.0% of at least one gelling component selected from agar and the like, and water as the balance, and having a maximum length of the granular jelly of 1 to 10 mm.

[0006] However, there was a problem in that the essential oil or essential oil component of Patent Document 1 and the sugar alcohol of Patent Document 2 had an adverse effect depending on the constitution of the body.

[0007] Against such a background, there is a demand for a protein-containing composition for food that can produce a protein-containing food having a good flavor even when added in a large amount. Further, there is a demand for a protein-containing composition for food that can mask the odor and bitterness of amino acids and the like and can produce a protein-containing food having a good flavor even when containing amino acids and the like.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0009] An object of the present invention is to provide a protein-containing composition for food that can produce a protein-containing food having a good flavor, a protein-containing food containing the protein-containing composition for food, and a method for producing a protein-containing food.

Means for Solving the Problems

[0010] The present invention relates to a protein-containing composition for food, which contains beer lees protein and inulin.

[0011] In the protein-containing composition for food, the content ratio of the beer lees protein to the inulin is preferably in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

[0012] The present invention relates to a protein-containing food, which contains beer lees protein and inulin.

[0013] In the protein-containing food, the content ratio of the beer lees protein to the inulin is preferably in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

[0014] The present invention relates to a method for producing a protein-containing food, which uses beer lees protein and inulin.

[0015] In the method for producing the protein-containing food, the content ratio of the beer lees protein to the inulin is preferably in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

Advantages of the Invention

[0016] According to the present invention, it is possible to provide a protein-containing composition for food, a protein-containing food using the protein-containing composition for food, and a method for producing a protein-containing food, which can produce a protein-containing food with good flavor.

Embodiments for Carrying Out the Invention

[0017] Embodiments of the present invention will be described below. This embodiment is an example of carrying out the present invention, and the present invention is not limited to this embodiment.

[0018] <Protein-containing composition for food> The protein-containing composition for food according to an embodiment of the present invention is a composition containing beer lees protein and inulin.

[0019] The present inventors have found that a protein-containing food with good flavor can be produced by using beer lees protein and inulin in combination. Beer lees protein is a vegetable protein that is easily soluble in water, and by using it in combination with inulin, a protein-enriched food with good texture and flavor can be obtained.

[0020] Beer lees protein is a product obtained by processing by-products (for example, barley: rice = 7:3) generated during beer production to increase the protein content. For example, rice and water are added to malt (barley), saccharification is performed, and then by-products remaining when the wort (raw material for beer) is squeezed are utilized. The protein content of beer lees protein is, for example, 85% by mass or more.

[0021] Inulin is a water-soluble dietary fiber and is a polysaccharide in which D-fructose is sequentially dehydropolymerized by a β-(2→1) bond on the fructose side of sucrose, and is a polymer of two or more molecules of fructose with glucose, and also includes fructooligosaccharides with a low degree of polymerization in which 2 to 4 molecules of fructose are polymerized. The degree of polymerization of inulin is, for example, in the range of 10 to 20. The degree of polymerization of inulin can be measured by ion chromatography.

[0022] Beer lees protein has high water solubility and is also suitable for beverages and ice cream. Adding beer lees protein to food hardly causes an increase in viscosity or gelation, so it can be added in large amounts to various foods. Since beer lees protein has a unique flavor, adding a large amount to food may impair the taste of the food, but by using beer lees protein and inulin in combination, even if a large amount of beer lees protein is added to food, the taste of the food is hardly impaired. From the perspective of the SDGs, the utilization of beer lees protein is also required by society.

[0023] In addition, by adding beer lees protein and inulin to foods containing amino acids, even if they contain amino acids that exhibit an odor or bitterness, there is almost no pain involved, and it is possible to easily ingest amino acid-containing foods. Among amino acids, in particular, valine, leucine, isoleucine, which are branched-chain amino acids (BCAAs) that exhibit bitterness, arginine, and methionine, which exhibits bitterness, can be easily ingested with almost no pain even when contained in foods. Even when a large amount of these amino acids must be ingested daily, there is almost no pain involved, and they can be easily ingested. Also, even when increasing the protein content to make a high-protein food, the taste of the protein is less likely to come out, and it is easy to ingest. Furthermore, it can be made into a low-fat food for maintaining and improving health.

[0024] In the protein-containing composition for foods according to the present embodiment, the content ratio of beer lees protein and inulin is not particularly limited, but is preferably in the range of more than 1:9 to 9:1 in terms of mass ratio of beer lees protein:inulin, more preferably in the range of 3:7 to 9:1, still more preferably in the range of 5:5 to 9:1, even more preferably in the range of 5:5 to 7.5:2.5, and particularly preferably in the range of 6:4 to 7.5:2.5. If the amount of beer lees protein is more than 9:1 in terms of beer lees protein:inulin, the bitterness may become strong, and if the amount of inulin is more than 1:9, the texture may deteriorate and the masking effect may become small.

[0025] The protein-containing composition for foods according to the present embodiment may further contain powdered liquor. By containing powdered liquor, the masking effect is enhanced. Powdered liquor is a powdery substance that can be dissolved to make a beverage with an alcohol content of 1 degree or more, and is obtained by removing moisture from alcoholic beverages and powdering them. The alcoholic beverages may be any beverages containing alcohol (ethanol) and are not particularly limited, and examples include sake, wine, rum, brandy, vodka, and the like.

[0026] When the powdered sake is included, the content of the powdered sake is, for example, in the range of 0.1% by mass to 0.99% by mass, preferably in the range of 0.5% by mass to 0.99% by mass, based on the beer lees protein. If the content of the powdered sake is less than 0.1% by mass based on the beer lees protein, the effect of further enhancing the masking effect may not be obtained. If it exceeds 0.99% by mass, the taste of sake may remain strong.

[0027] The protein-containing composition for food according to the present embodiment may contain other components such as wheat flour, eggs, dairy products, baking powder, saccharides, salts, and oils and fats, in addition to beer lees protein, inulin, and powdered sake.

[0028] When other components are included, the content thereof is not particularly limited. For example, in terms of the mass ratio to the beer lees protein, it is in the range of 28 times to 258 times, preferably in the range of 36 times to 42 times.

[0029] The protein-containing composition for food according to the present embodiment may be in the form of powder, or in the form of granules granulated into particles, or in a solid form.

[0030] The protein-containing composition for food according to the present embodiment can be used as a protein-enriching composition for food used for protein enrichment of food, or as a food masking composition used for masking odors and bitterness such as amino acids.

[0031] Examples of the amino acids include glutamine, aspartic acid, arginine, histidine, glycine, valine, leucine, isoleucine, arginine, methionine, etc. The protein-containing composition for food according to the present embodiment is particularly effective in masking the bitterness of branched-chain amino acids (BCAAs) such as valine, leucine, and isoleucine and arginine, and the odor of methionine among these.

[0032] According to the protein-containing composition for food according to the present embodiment, in addition to amino acids, it is possible to mask odors and bitterness such as those of vegetable proteins.

[0033] <Protein-containing food> The protein-containing food according to an embodiment of the present invention is a food containing beer lees protein and inulin. Further, the protein-containing food according to an embodiment of the present invention is a food containing a protein-containing composition for food containing beer lees protein and inulin. The protein-containing food according to the present embodiment may further contain powdered sake.

[0034] Examples of the protein-containing food include confectioneries such as cocoa cake, madeleine, financier, barm cake, waffle, doughnut, castella, cookie, scone, canelé, macaron, yokan, and steamed bun; frozen desserts such as ice cream; cold desserts such as ice confectionery; beverages such as barley tea, coffee, roasted green tea, oolong tea, black tea, cocoa, and carbonated beverages; and seasoning liquids such as miso soup, soup, dressing, curry, stew, pasta sauce, dipping sauce, and sauce. Among these, the above-mentioned protein-containing composition for food is preferably applied to confectioneries, ice cream, and beverages.

[0035] Ice cream is defined in the "Ordinance Concerning Component Standards, etc. of Milk and Dairy Products" of the Food Sanitation Law as "raw milk, cow's milk or special cow's milk, or food manufactured using these as raw materials, or frozen with these as the main raw material, and containing 3.0% or more of milk solids (excluding fermented milk)". It is roughly divided into three types: ice cream (containing 15.0% or more of milk solids, of which 8.0% or more is milk fat), ice milk (containing 10.0% or more of milk solids and 3.0% or more of milk fat), and lacto ice (containing 3.0% or more of milk solids and no specified milk fat content).

[0036] Ice confectionery refers to a product obtained by freezing a sugar solution or a liquid mixed with other foods, or by crushing edible ice, mixing it with a sugar solution or other foods, and refreezing it, which is provided for consumption in a frozen state. However, it excludes those falling under "ice cream", and has less than 3.0% by weight of milk solids. Specific examples of ice confectionery include ice candy, shaved ice, cracked ice, and sherbet.

[0037] The content of beer lees protein in the protein-containing food is, for example, in the range of 0.1% by mass to 10.0% by mass, preferably in the range of 2.3% by mass to 9.0% by mass, based on the total mass of the protein-containing food. When the content of beer lees protein is less than 0.1% by mass based on the total mass of the protein-containing food, the masking effect may be small or a sufficient protein content may not be obtained. When it exceeds 10.0% by mass, the bitterness may become too strong.

[0038] The content of inulin and powdered sake with respect to the beer lees protein in the protein-containing food is as described above.

[0039] The protein-containing food according to the embodiment of the present invention may contain, in addition to the amino acid mixture containing the above amino acids, alanine, lysine, phenylalanine, serine, threonine, tyrosine, tryptophan, proline, and the like. Even if the protein-containing food contains amino acids or the like, the smell or bitterness of amino acids or the like is masked by the beer lees protein and inulin.

[0040] The ratio of the amino acid mixture to the protein-containing food is, for example, less than 31% by mass, preferably in the range of 13% by mass to less than 31% by mass, and more preferably in the range of 13% by mass to 26% by mass, based on the total mass of the protein-containing food. When the amino acid content is less than 13% by mass based on the total mass of the protein-containing food, masking may not be necessary. When it is 31% by mass or more, the texture may become sticky.

[0041] The protein-containing food according to the present embodiment is a protein-containing food having good texture and flavor. It is a protein-containing food in which the smell or bitterness is masked even if it contains amino acids.

[0042] The addition amount of the protein in the protein-containing food according to the present embodiment is, for example, in the range of 0.5% by mass to 9.0% by mass, and an amount of protein in the range of 0.3% by mass to 7.65% by mass can be added, based on the total mass of the protein-containing food.

[0043] <Method for producing protein-containing food> The method for producing a protein-containing food according to an embodiment of the present invention is a method using beer lees protein and inulin. Further, the method for producing a protein-containing food according to an embodiment of the present invention is a method using a protein-containing composition for food containing beer lees protein and inulin.

[0044] For example, a protein-containing food may be produced using a food raw material, beer lees protein, and inulin. Further, for example, a protein-containing food may be produced using a food raw material and a protein-containing composition for food containing beer lees protein and inulin.

[0045] The method for producing a protein-containing food may follow the common methods for manufacturing various foods and is not particularly limited.

[0046] By the method for producing a protein-containing food according to the present embodiment, a protein-containing food having good texture and flavor can be obtained. Further, by the method for producing a protein-containing food according to the present embodiment, a protein-containing food in which the odor and bitterness are masked even when amino acids are contained can be obtained.

Example

[0047] Hereinafter, examples and comparative examples will be given to explain the present invention more specifically and in detail, but the present invention is not limited to the following examples.

[0048] <Examples 1 to 3, Comparative Example 1> It was confirmed how much beer lees protein should be added to obtain the effect of masking the odor of amino acids.

[0049] The raw materials were mixed according to the composition (parts by mass) shown in Table 1 to prepare a cake mix, and a cocoa cake was prepared as a protein-containing food by the following method. A sensory evaluation (by 7 panelists) was conducted on the smell, bitterness, and texture of the amino acids and evaluated according to the following criteria. The results are shown in Table 2. The amino acid mix contains amino acids such as arginine and leucine. Other raw materials such as cocoa contain components such as commercially available hot cake mix, cocoa, saccharides, and water.

[0050] [Preparation of Cocoa Cake] (1) The raw materials were mixed to prepare a cake mix, and it was mixed with liquid raw materials such as water using a whisk. (2) The mixture obtained in (1) was placed in a heat-resistant container and dropped from a height of 5 - 10 cm two or three times to eliminate large bubbles. (3) The mixture obtained in (2) was heated at 500 watts for 1 minute and 30 seconds using a household microwave oven (manufactured by Toshiba). (4) The cocoa cake obtained in (3) was left to cool at room temperature (25°C) for 30 minutes, put into a plastic bag, and cooled in the refrigerator for 30 minutes. (5) The cocoa cake obtained in (4) was taken out of the refrigerator, left to stand at room temperature (25°C) for 30 minutes, and then a sensory evaluation (smell, bitterness, texture of amino acids) was conducted.

[0051] [Evaluation Criteria] (Smell of Amino Acids) 1: Strongly felt 2: Slightly felt 3: Felt 4: Slightly not felt 5: Not felt (Bitterness) 1: Strongly felt 2: Slightly felt 3: Felt 4: Slightly not felt 5: Not felt (Texture) 1: Very sticky 2: Slightly sticky 3: Sticky 4: Slightly not sticky 5: Very not sticky

[0052]

Table 1

[0053]

Table 2

[0054] Depending on the addition amount of beer lees protein, there were differences in the effects on odor, bitterness, and texture. The one with 3.6 parts by mass of beer lees protein added to 2.4 parts by mass of inulin had the highest evaluation, with a balanced amino acid odor, bitterness, and texture. Also, the one with 1.8 parts by mass of beer lees protein added to 2.4 parts by mass of inulin was evaluated higher than without beer lees protein. However, when 7.2 parts by mass of beer lees protein was added to 2.4 parts by mass of inulin, the amino acid odor was reduced, but the bitterness peculiar to beer lees protein was felt. Therefore, it was decided to add 3.6 parts by mass of beer lees protein to 2.4 parts by mass of inulin.

[0055] <Example 4, Comparative Examples 2 to 4> It was confirmed whether an effect of masking the amino acid odor could be obtained by combining beer lees protein and water-soluble dietary fiber at a mass ratio of 6:4.

[0056] Each raw material was mixed with the composition (parts by mass) shown in Table 3 to prepare a cake mix, and a cocoa cake was prepared in the same manner as in Example 1. Sensory evaluations were conducted on the amino acid odor, bitterness, and texture in the same manner as in Example 1 and evaluated according to the above criteria. The results are shown in Table 4.

[0057]

Table 3

[0058]

Table 4

[0059] Among the water-soluble dietary fibers, the cocoa cake using inulin had a well-balanced amino acid smell, bitterness, and texture.

[0060] <Examples 5 to 7, Comparative Example 5> It was confirmed at what ratio inulin should be added to beer lees protein to obtain the effect of masking the amino acid smell.

[0061] Each raw material was mixed according to the composition (parts by mass) shown in Table 5 to prepare a cake mix, and a cocoa cake was prepared in the same manner as in Example 1. Sensory evaluations were conducted on the amino acid smell, bitterness, and texture in the same manner as in Example 1 and evaluated according to the above criteria. The results are shown in Table 6.

[0062]

Table 5

[0063]

Table 6

[0064] Without the addition of inulin, the bitterness was strong and the effect of inulin itself was felt. Also, depending on the addition ratio of beer lees protein and inulin, there were differences in the effects on the smell, bitterness, and texture. The one with beer lees protein and inulin added at a mass ratio of 6:4 had the highest evaluation, and the effects on the amino acid smell and bitterness were felt. Also, the one added at a mass ratio of 7.5:2.5 was also evaluated higher than without the addition of inulin. However, when added at a mass ratio of 5:5, the amino acid smell was reduced, but the texture was stickier than without the addition of inulin. The overall balance was felt to be poor.

[0065] <Examples 8 to 11> Furthermore, it was confirmed at what ratio inulin should be added to beer lees protein to obtain the effect of masking the amino acid smell.

[0066] The raw materials were mixed according to the composition (parts by mass) shown in Table 7 to prepare a cake mix, and a cocoa cake was prepared in the same manner as in Example 1. The amino acid odor, bitterness, and texture were subjected to sensory evaluation and evaluated according to the above criteria. The results are shown in Table 8.

[0067]

Table 7

[0068]

Table 8

[0069] When the addition of inulin was more than that of beer lees protein, the amino acid odor was strong and the masking effect became small. Also, depending on the addition ratio of beer lees protein and inulin, there were differences in the effects on odor, bitterness, and texture. When beer lees protein and inulin were added at a mass ratio of 7:3 and 9:1, an effect of masking the amino acid odor was felt. In the case of a mass ratio of 9:1, there was a bitterness peculiar to beer lees protein, but the overall balance was good and it was accepted as "bitter". Therefore, the addition ratio of beer lees protein and inulin in the range of 7:3 to 9:1 was set as the allowable range.

[0070] From these results, the allowable range was set as a mass ratio of the addition ratio of beer lees protein and inulin exceeding 1:9 to 9:1, the range of beer lees protein:inulin = 3:7 to 9:1 was set as a more preferable range, the range of beer lees protein:inulin = 5:5 to 9:1 was set as a further preferable range, the range of beer lees protein:inulin = 5:5 to 7.5:2.5 was set as an even more preferable range, and the range of beer lees protein:inulin = 6:4 to 7.5:2.5 was set as a particularly preferable range.

[0071] As described above, by adding beer lees protein to amino acid-containing foods, the odor and bitterness of amino acids could be masked. Also, by adding beer lees protein, the odor of the protein could be masked. Furthermore, by using inulin in combination with beer lees protein, foods with more preferable, less odor and bitterness could be obtained. In particular, when the mass ratio of beer lees protein:inulin = 7.5:2.5, it was good, and when it was 6:4, it had a very good flavor. Inulin is a water-soluble dietary fiber, but when other water-soluble dietary fibers such as polydextrose and resistant dextrin were used instead of inulin, the same masking effect could not be obtained.

[0072] <Examples 12 to 15> Powdered sake was added at a mass ratio of beer lees protein to inulin of 6:4 to confirm whether the effect of masking the aroma of amino acids could be obtained.

[0073] Each raw material was mixed according to the composition (parts by mass) shown in Table 9 to prepare a cake mix, and a cocoa cake was prepared in the same manner as in Example 1. Sensory evaluations were performed on the odor, bitterness, and texture of amino acids in the same manner as in Example 1 and evaluated according to the above criteria. Also, a sensory evaluation (by 7 panelists) was performed on the aroma of amino acids and evaluated according to the following criteria. The results are shown in Table 10.

[0074] [Evaluation Criteria] (Aroma of Amino Acids) 1: Strongly felt 2: Slightly felt 3: Felt 4: Slightly not felt 5: Not felt

[0075]

Table 9

[0076]

Table 10

[0077] By adding powdered sake, the aroma of amino acids after heating in a microwave oven was reduced, the texture was light, and stickiness was reduced. Brandy was the most suitable, enhancing the cocoa flavor. Wine was fruity and preferences seemed to vary. Brandy and wine had little effect on reducing odor and bitterness. On the other hand, rum was felt to have a stronger bitterness than without addition.

[0078] <Examples 16 to 18, Comparative Example 19> The content of the amino acid mixture was changed to confirm up to what extent the effect of masking the odor of amino acids could be obtained.

[0079] Each raw material was mixed according to the composition (parts by mass) shown in Table 11 to prepare a cake mix, and a cocoa cake was prepared in the same manner as in Example 1. Sensory evaluation of the odor, bitterness, and texture of amino acids was performed in the same manner as in Example 1 and evaluated according to the above criteria. The results are shown in Table 12.

[0080]

Table 11

[0081]

Table 12

[0082] From these results, the ratio of the amino acid mixture to the protein-containing food was set such that less than 31% by mass was the allowable range with respect to the total mass of the protein-containing food, the range of 13% to less than 31% by mass was the preferred range, and the range of 13% to 26% by mass was the more preferred range.

[0083] <Example 20, Comparative Examples 6 to 8> The raw materials were mixed according to the composition (parts by mass) shown in Table 13, and ice cream was prepared as a protein-containing food according to the following procedure. The hardness (N) of the obtained ice cream was measured by the following method. In addition, the smoothness and protein odor of the obtained ice cream were subjected to sensory evaluation (by 5 panelists) and evaluated according to the following criteria. The results are shown in Table 14.

[0084] (Procedure for making ice cream) (1) Mix the raw materials. (2) Homogenize (150 bar with a high-pressure homogenizer). (3) Sterilize (68 °C, 30 minutes). (4) After cooling with running water, age overnight in a refrigerator. (5) Freeze with an ice cream maker. (6) Fill the container and freeze rapidly (-60 °C, 30 minutes). (7) Transfer to -20 °C and store.

[0085] (Measurement of hardness) Using a creep meter (manufactured by Yamaden, RE2-33005C), a wedge-shaped plunger was inserted into the frozen confectionery immediately after taking it out of a -20 °C refrigerator at a speed of 1 mm / second, and the stress at the time of 10 mm penetration was measured, and the value (N) was taken as the hardness.

[0086] [Evaluation criteria] (Smoothness) 4: Smooth (not at all crispy) 3: Slightly smooth (almost not crispy) 2: Slightly crispy 1: Very crispy (Protein odor) 4: Do not feel the protein odor at all 3: Slightly feel the protein odor 2: Feel the protein odor 1: Strongly feel the protein odor

[0087]

Table 13

[0088]

Table 14

[0089] <Example 21, Comparative Examples 9, 10> Protein fortification tests were conducted on various foods. Using the composition shown in Table 15, each raw material was dissolved in roasted barley tea to prepare protein-containing roasted barley tea. A sensory evaluation (by 5 panelists) was performed on the protein odor of the obtained roasted barley tea and evaluated according to the above criteria. The results are shown in Table 16.

[0090]

Table 15

[0091]

Table 16

[0092] <Example 22, Comparative Examples 11, 12> Using the composition (parts by mass) shown in Table 17, each raw material was dissolved in coffee to prepare protein-containing coffee. A sensory evaluation (by 5 panelists) was performed on the protein odor of the obtained coffee and evaluated according to the above criteria. The results are shown in Table 18.

[0093]

Table 17

[0094]

Table 18

[0095] <Example 23, Comparative Examples 13, 14> Using the composition (parts by mass) shown in Table 19, each raw material was dissolved in instant miso soup to prepare a protein-containing miso soup. A sensory evaluation (by 5 panelists) was conducted on the protein odor of the obtained instant miso soup and evaluated according to the above criteria. The results are shown in Table 20.

[0096]

Table 19

[0097]

Table 20

[0098] Thus, by using inulin in combination with beer lees protein, a protein-enriched food with good texture and flavor could be produced.

[0099] As described above, a protein-containing food with good flavor could be obtained using the protein-containing composition for food of the example.

Claims

1. A protein-containing composition for food, characterized by containing beer lees protein and inulin.

2. The protein-containing composition for food according to Claim 1, wherein the content ratio of the beer lees protein to the inulin is in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

3. A protein-containing food, characterized by containing beer lees protein and inulin.

4. The protein-containing food according to Claim 3, wherein the content ratio of the beer lees protein to the inulin is in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

5. A method for producing a protein-containing food, characterized by using beer lees protein and inulin.

6. The method for producing a protein-containing food according to Claim 5, wherein the content ratio of the beer lees protein to the inulin is in the range of more than 1:9 to 9:1 by mass ratio of beer lees protein:inulin.

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