Soy protein-containing beverage for infant and producing method thereof

Abstract

To provide a soy protein-containing beverage for infants excellent in dispersion stability even when it is rendered into a soy protein-containing beverage for infants capable of being distributable at a normal temperature in liquid and a producing method thereof.SOLUTION: This is a soybean protein-containing beverage for infants, which contains (A) a protein 1.0 to 3.0 g, (B) calcium 40 to 100 mg, and (C) magnesium 3.5 to 10 mg per 100 mL. The protein (A) consists of a soybean protein, which contains 31 mass% or more of peptide fractions with molecular weight of less than 6,000.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a soybean protein-containing beverage for infants and a method for producing the same.

Background Art

[0002] A soybean protein-containing beverage for infants, which is mainly used as a nursing beverage for infants with milk allergy, does not contain milk-derived protein and lactose, and is made using soybean protein (hereinafter sometimes referred to as "soybean protein"). In addition, vitamins, minerals, etc. necessary for the growth of infants are appropriately blended in the soybean protein-containing beverage for infants.

[0003] So far, as a calcium-fortified soy-based infant nutritional formulation, (A) lipids up to about 5.4% by weight, (B) carbohydrates from about 5.4% to about 10.8% by weight, (C) phytase-treated soybean protein up to about 2.4% by weight, and (D) about 10 mg to about 600 mg of calcium per liter of the formulation, with a calcium-to-lipid weight ratio of about 0.002 to about 0.020 and the phytic acid content of the phytase-treated soybean protein not exceeding 0.3% by weight, a liquid infant formulation has been proposed (see, for example, Patent Document 1).

[0004] Also, as a milk substitute composition, a milk substitute composition containing a fat-reduced soy protein material in which the total content of protein and carbohydrates per dry matter is 80% by weight or more, the lipid content (referring to the content as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, and the sum of campesterol and stigmasterol as plant sterols is 200 mg or more per 100 g of lipids has been proposed (see, for example, Patent Document 2).

[0005] On the one hand, as an enteral nutrient using soy protein containing a peptide fraction with a specific molecular weight, a protein, lipid, carbohydrate, vitamin, and mineral are formulated, and in the enteral nutrient with a pH of 3.0 to 4.5, the protein contains 5 to 65% of soy protein containing 20 to 40% of a peptide fraction with a molecular weight of less than 6000 in the total protein. An enteral nutrient has been proposed (for example, see Patent Document 3).

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0007] Divalent calcium ions and magnesium ions in soy protein - containing beverages for infants easily react with soy protein. When formulating the required amounts of calcium and magnesium in soy protein - containing beverages for infants, protein aggregation and precipitation occur during dissolution or sterilization. Also, when making a soy protein - containing beverage for infants that is liquid and can be distributed at room temperature, it is necessary to perform sterilization with a high sterilization intensity during production, and in that case, protein aggregation and precipitation occur significantly.

[0008] An object of the present invention is to solve the above - mentioned problems in the prior art and achieve the following object. That is, even when making a soy protein - containing beverage for infants that is liquid and can be distributed at room temperature, an object of the present invention is to provide a soy protein - containing beverage for infants with excellent dispersion stability and a method for producing the same.

Means for Solving the Problems

[0009] In order to solve the above problems, the inventors conducted intensive studies and as a result, found that when a soy protein-containing beverage for infants and young children containing 1.0 to 3.0 g of protein (A), 40 to 100 mg of calcium (B), and 3.5 to 10 mg of magnesium (C) per 100 mL, wherein the protein (A) is soy protein and the soy protein contains 31% by mass or more of a peptide fraction having a molecular weight of less than 6,000, is used, even when it is a liquid soy protein-containing beverage for infants and young children that can be distributed at room temperature, the dispersion stability is good.

[0010] The present invention is based on the findings of the inventors, and the means for solving the above problems are as follows. That is, <1> A soy protein-containing beverage for infants and young children, containing 1.0 to 3.0 g of protein (A), 40 to 100 mg of calcium (B), and 3.5 to 10 mg of magnesium (C) per 100 mL, wherein the protein (A) is soy protein, and the soy protein contains 31% by mass or more of a peptide fraction having a molecular weight of less than 6,000, characterized in that it is a soy protein-containing beverage for infants and young children. <2> The soy protein-containing beverage for infants and young children according to <1>, which does not contain a thickening stabilizer. <3> A method for producing the soy protein-containing beverage for infants and young children according to <1> or <2>, characterized by including a sterilization step of sterilizing the soy protein-containing beverage for infants and young children by heating at 121°C for 15 to 25 minutes or heating having a sterilization effect equivalent to or higher than that.

Advantages of the Invention

[0011] According to the present invention, the above-mentioned various problems in the prior art can be solved, the above object can be achieved, and even when it is a liquid soy protein-containing beverage for infants and young children that can be distributed at room temperature, a soy protein-containing beverage for infants and young children having excellent dispersion stability and a method for producing the same can be provided.

Brief Description of the Drawings

[0012]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Embodiments for Carrying Out the Invention

[0013] (Soy Protein-Containing Beverage for Infants and Method for Producing the Same) The soy protein-containing beverage for infants of the present invention contains at least (A) protein, (B) calcium, and (C) magnesium, and further contains other components as necessary. The soy protein-containing beverage for infants of the present invention can be produced by any production method, but can be preferably produced by the production method of the soy protein-containing beverage for infants of the present invention. Hereinafter, the soy protein-containing beverage for infants of the present invention will also be described in conjunction with the description of the production method of the soy protein-containing beverage for infants of the present invention.

[0014] (Method for Producing Soy Protein-Containing Beverage for Infants) The method for producing a soy protein-containing beverage for infants according to the present invention includes at least a sterilization step, and may further include other steps as necessary.

[0015] <<Sterilization step>> The sterilization step is a step of sterilizing a soy protein-containing beverage for infants by heating at 121°C for 15 to 25 minutes or heating having a sterilization effect equivalent to or higher than that. The soy protein-containing beverage for infants to be sterilized in the sterilization step refers to an emulsion containing blending components.

[0016] -Emulsion- The emulsion is a soy protein-containing beverage for infants before sterilization, and contains at least the (A) protein, the (B) calcium, and the (C) magnesium, and may further contain other components as necessary.

[0017] --(A) Protein-- The (A) protein is soy protein. The protein in the soy protein-containing beverage for infants consists of soy protein.

[0018] The soy protein is not particularly limited as long as it contains 31% by mass or more of a peptide fraction having a molecular weight of less than 6,000, and can be appropriately selected according to the purpose. By using a soy protein containing 31% by mass or more of a peptide fraction having a molecular weight of less than 6,000, even when a soy protein-containing beverage for infants that is liquid and can be distributed at room temperature is obtained, aggregation and precipitation can be suppressed, and a soy protein-containing beverage for infants having good dispersion stability can be obtained. The upper limit value of the content of the peptide fraction having a molecular weight of less than 6,000 in the soy protein is not particularly limited and can be appropriately selected according to the purpose, but is preferably 40% by mass or less. Being within the preferred range is advantageous in that emulsification failure is less likely to occur and the generation of beany flavor can also be suppressed.

[0019] As the (A) protein, those prepared by chemically decomposing soybean protein using an acid or an enzyme or physically decomposing it may be used, or commercially available products may be used.

[0020] The content of the peptide fraction having a molecular weight of less than 6,000 in soybean protein can be confirmed by the peak area percentage by high performance liquid chromatography. Specifically, 0.01 g of soybean protein is dissolved in a solvent (water: acetonitrile: trifluoroacetic acid = 55:45:0.1), allowed to stand overnight at room temperature, and then filtered through a membrane filter with a pore size of 0.45 μm to obtain a sample solution. This sample solution can be confirmed by measuring under the following high performance liquid chromatography measurement conditions. [High performance liquid chromatography measurement conditions] High performance liquid chromatography apparatus: Shodex GPC-101 (Showa Denko K.K.) Detector: Ultraviolet spectrophotometer UV-41 (Showa Denko K.K.) Column: TSKgel G2500PWXL, φ7.8 mm × 300 mm (Tosoh Corporation) Mobile phase: Solvent (water: acetonitrile: trifluoroacetic acid = 55:45:0.1) Column temperature: 40°C Flow rate: 0.5 mL / min Measurement wavelength: 220 nm Injection volume: 20 μL

[0021] As the content of the (A) protein in the soybean protein-containing beverage for infants, there is no particular limitation as long as it is 1.0 to 3.0 g per 100 mL of the soybean protein-containing beverage for infants, and it can be appropriately selected according to the purpose, but 1.0 to 2.5 g is preferable.

[0022] --(B) Calcium-- The compound serving as the source of the aforesaid (B) calcium (hereinafter, may be referred to as "calcium source") is not particularly limited and can be appropriately selected according to the purpose from the salts specified as food additives. For example, calcium carbonate, calcium citrate, calcium hydroxide, calcium lactate, calcium oxide, tricalcium phosphate, calcium chloride, calcium glycerophosphate, calcium gluconate, calcium dihydrogen pyrophosphate, calcium pantothenate, calcium sulfate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium acetate, etc. may be mentioned. These may be used alone or in combination of two or more kinds. Among these, poorly water-soluble salts are preferred in that aggregation and precipitation can be further reduced, and calcium carbonate, calcium citrate, calcium hydroxide, and tricalcium phosphate are more preferred. In this specification, the poorly water-soluble salt means a substance having a solubility in water of less than 1 g / 100 mL.

[0023] As the calcium source, the prepared one may be used or a commercially available product may be used.

[0024] The content of the aforesaid (B) calcium in the soy protein-containing beverage for infants is not particularly limited as long as it is 40 to 100 mg per 100 mL of the soy protein-containing beverage for infants, and can be appropriately selected according to the purpose, but 40 to 60 mg is preferred.

[0025] --(C) Magnesium-- The compound serving as the source of the aforesaid (C) magnesium (hereinafter, may be referred to as "magnesium source") is not particularly limited and can be appropriately selected according to the purpose from the salts specified as food additives. For example, magnesium carbonate, magnesium oxide, magnesium chloride, magnesium hydroxide, magnesium sulfate, trimagnesium phosphate, magnesium hydrogen phosphate, etc. may be mentioned. These may be used alone or in combination of two or more kinds. Among these, poorly water-soluble salts are preferred in that they can further reduce aggregation and precipitation, and magnesium carbonate, magnesium oxide, and trimagnesium phosphate are more preferred.

[0026] As the magnesium source, those prepared may be used, or commercially available products may be used.

[0027] As the content of the magnesium (C) in the soy protein-containing beverage for infants, there is no particular limitation as long as it is 3.5 to 10 mg per 100 mL of the soy protein-containing beverage for infants, and it can be appropriately selected according to the purpose. However, 4.5 to 6.0 mg is preferred.

[0028] --Other components-- The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, candies, dextrin, oligosaccharide liquid sugar, saccharides excluding lactose, sugar alcohols, artificial sweeteners, dietary fibers, fats and oils (vegetable fats and oils, animal fats and oils), minerals, vitamins, amino acids, nucleotides, emulsifiers, antioxidants, flavors, and other functional components given to infant milk (excluding milk components and lactose) can be mentioned. These may be used alone or in combination of two or more. As the other components, those prepared may be used, or commercially available products may be used. As the content of the other components in the soy protein-containing beverage for infants, there is no particular limitation, and it can be appropriately selected according to the purpose.

[0029] As the content of the fats and oils in the soy protein-containing beverage for infants, there is no particular limitation, and it can be appropriately selected according to the purpose. However, as lipids, 2.0 to 5.0 mg per 100 mL of the soy protein-containing beverage for infants is preferred, and 2.5 to 4.0 mg is more preferred.

[0030] The method for preparing the emulsion is not particularly limited and can be appropriately selected according to the purpose. For example, each raw material can be added to heated water as needed, pre-emulsification can be performed, and then homogenization can be carried out to obtain an emulsion. The conditions for the pre-emulsification and the homogenization are not particularly limited and can be appropriately selected according to the purpose. The apparatus used for preparing the emulsion is not particularly limited, and a known apparatus can be appropriately selected. When preparing the emulsion, in addition to the sterilization in the sterilization step, a sterilization treatment can be performed as needed.

[0031] -Sterilization- The conditions for the sterilization in the sterilization step are not particularly limited, and can be appropriately selected according to the purpose, except that the emulsion is sterilized by heating at 121 °C for 15 to 25 minutes or heating having a sterilization effect equivalent to or higher than that.

[0032] The sterilization by heating at 121 °C for 15 to 25 minutes has an F value of 15 to 25. Therefore, the heating having a sterilization effect equivalent to or higher than that of the heating at 121 °C for 15 to 25 minutes is not particularly limited as long as the F value is equal to or higher than 15 to 25, and can be appropriately selected according to the purpose.

[0033] The emulsion may be sterilized after being filled into a container, or may be aseptically filled into a container after being sterilized. Examples of the method of sterilizing the container together with the container after filling include retort sterilization method, boiling sterilization method, etc. Examples of the method of aseptically filling into a container after sterilization include a method of combining ultra-high temperature (UHT) sterilization method and aseptic filling method. The material of the container is not particularly limited, and a known material can be appropriately selected. The apparatus used for the sterilization is not particularly limited, and a known apparatus can be appropriately selected. By the sterilization step, it is possible to obtain a soy protein-containing beverage for infants that can be distributed at room temperature.

[0034] <<Other steps>> As the other steps, there are no particular limitations as long as the effects of the present invention are not impaired, and they can be appropriately selected according to the purpose. For example, an emulsion preparation step for preparing the above-described emulsion can be mentioned.

[0035] According to the method for producing a soy protein-containing beverage for infants of the present invention, even when a soy protein-containing beverage for infants that is liquid and can be distributed at room temperature is obtained, a soy protein-containing beverage for infants having excellent dispersion stability can be efficiently produced.

[0036] In this specification, "infants" refers to both infants and toddlers, that is, children from immediately after birth to before entering elementary school. The soy protein-containing beverage for infants of the present invention can be used as a feeding beverage for infants with milk allergy, but can also be used for infants without milk allergy.

[0037] The soy protein-containing beverage for infants preferably does not contain a thickening stabilizer. As names for distinguishing the thickening stabilizer according to its usage, there are stabilizers, thickeners, and gelling agents. Therefore, "not containing a thickening stabilizer" can also be rephrased as "not containing a stabilizer, a thickener, and a gelling agent". Examples of the thickening stabilizer include carrageenan, alginic acid, pectin, gum arabic, xanthan gum, gellan gum, tragacanth gum, carboxymethyl cellulose, carboxymethyl cellulose sodium, guar gum, tamarind gum, locust bean gum, pullulan, chitosan, and the like. Although it is conceivable to suppress protein aggregation and precipitation by blending the thickening stabilizer, there are restrictions on the additives that can be used in prepared liquid milk for infants, which is a special-purpose food of the Codex. When the soy protein-containing beverage for infants is subject to the same standards as prepared liquid milk for infants, there are restrictions on the types and amounts of the thickening stabilizer used. The soy protein-containing beverage for infants of the present invention can suppress protein aggregation and precipitation without blending a thickening stabilizer.

[0038] According to the soy protein-containing beverage for infants of the present invention, even when it is a liquid soy protein-containing beverage for infants that can be distributed at room temperature, it can have excellent dispersion stability.

Examples

[0039] The present invention will be specifically described below with reference to test examples, but the present invention is not limited thereto.

[0040] (Test Example 1) A soy protein-containing beverage for infants was produced according to the following procedure. The raw materials used in each test example and their blending amounts (amounts per 100 mL of the soy protein-containing beverage for infants) are shown in Table 1. Starch syrup, vegetable oil, lecithin, soy protein B, anhydrous crystalline glucose, salts (only in Test Example 1-1), and a mineral mixture were added to warm water at 80°C, and pre-emulsification (60°C, 6,000 rpm, 5 minutes) was performed using a homomixer (Primix). Subsequently, emulsification was performed using a homogenizer (manufactured by Sanwa Engineering) (first time: 29 MPa, second time: 1 MPa, total: 30 MPa). 100 g of the obtained emulsion was filled into a retort pouch and sterilized at a sterilization temperature of 121°C for 25 minutes using an autoclave (autoclave for retort foods, manufactured by Tommy Seiko).

[0041]

Table 1

[0042] Figure 1 shows the state where the soy protein-containing beverage for infants after sterilization is transferred from a retort pouch to a beaker. As shown in Figure 1, in Test Example 1-1 containing calcium and magnesium (left side of Figure 1), it was confirmed that the protein was aggregated and separated from the liquid phase (lower part of the beaker).

[0043] (Test Example 2) The soy protein-containing beverage for infants was produced according to the following procedure. The raw materials used in each test example and their blending amounts (amount per 100 mL of the soy protein-containing beverage for infants) are shown in Table 2. Water starch, vegetable oil, lecithin, soy protein B, anhydrous crystalline glucose, salts, and a mineral mixture were added to warm water at 80°C, and preliminary emulsification (60°C, 6,000 rpm, 5 minutes) was performed using a homomixer (Primix Co., Ltd.). Subsequently, emulsification was carried out using a homogenizer (homogenizer (Sanwa Engineering Co., Ltd.)) (first time: 29 MPa, second time: 1 MPa, total: 30 MPa). 100 g of the obtained emulsion was filled into a retort pouch and sterilized at a sterilization temperature of 121°C for 15 minutes (Test Example 2-1) or 25 minutes (Test Example 2-2) using an autoclave (autoclave for retort foods, manufactured by Tommy Seiko).

[0044]

Table 2

[0045] The manufactured soy protein-containing beverage for infants was left standing at room temperature for one month. Figure 2 shows the state inside the retort pouch after the soy protein-containing beverage for infants after standing was taken out of the retort pouch. As shown in Figure 2, protein aggregates occurred in both Test Example 2-1 (left side of Figure 2) and Test Example 2-2 (right side of Figure 2). Also, it was confirmed that more protein aggregates occurred in Test Example 2-2 with a higher heating intensity than in Test Example 2-1.

[0046] (Test Example 3) An infant formula soy protein-containing beverage was produced according to the following procedure. The raw materials and their blending amounts (per 100 mL of the infant formula soy protein-containing beverage) used in each test example are shown in Table 3. Syrup, vegetable oil, lecithin, soy protein, anhydrous crystalline glucose, salts, mineral mixture, and vitamin mixture were added to warm water at 80°C, and preliminary emulsification (60°C, 6,000 rpm, 5 minutes) was performed using a homomixer (Primix). Subsequently, emulsification was carried out using a homogenizer (Sanwa Engineering Co., Ltd.) (first time: 29 MPa, second time: 1 MPa, total: 30 MPa). 100 g of the obtained emulsion was filled into a retort pouch and sterilized at a sterilization temperature of 121°C for 25 minutes using an autoclave (autoclave for retort foods, manufactured by Tommy Seiko).

[0047] <Evaluation> -Evaluation by Turbiscan- Regarding the dispersion stability of the infant formula soy protein-containing beverage immediately after production, the degree of change (ΔBS) in the backscattered light intensity was measured using a Turbiscan (Turbiscan LAB, Formulaction), and the dispersion stability was determined according to the following criteria. The results are shown in Table 3. [Criteria] ○: The rate of change in the backscattered light intensity after 1 hour at 25°C is less than 10% at a depth of less than 3 mm from the bottom of the sample bottle and less than 1% at a depth of 3 mm to 5 mm, indicating good dispersion stability. △: The rate of change in the backscattered light intensity after 1 hour at 25°C is less than 10% at a depth of less than 3 mm from the bottom of the sample bottle and 1% or more and less than 5% at a depth of 3 mm to 5 mm, indicating insufficient dispersion stability. ×: The rate of change in the backscattered light intensity after 1 hour at 25°C is 10% or more at a depth of less than 3 mm from the bottom of the sample bottle, indicating poor dispersion stability.

[0048] -Aggregate- The manufactured soy protein-containing beverage for infants was left standing at room temperature for one month. The presence and amount of aggregates after standing for one month were visually observed, and the dispersion stability was determined according to the following criteria. The results are shown in Table 3. In addition, Fig. 3 shows the state inside the retort pouch after removing the soy protein-containing beverage for infants other than the aggregates after standing from the retort pouch, and Fig. 4 shows the aggregates in the soy protein-containing beverage for infants after standing removed from the retort pouch. [Criteria] ○: Almost no aggregates can be visually confirmed, and the dispersion stability is good. △: A small amount of aggregates can be visually confirmed, and the dispersion stability is insufficient. ×: Aggregates can be clearly visually confirmed, and the dispersion stability is poor.

[0049]

Table 3

[0050] From the above results, it was confirmed that in Test Example 3-3 using soy protein with a peptide fraction content of less than 6,000 in molecular weight of 31% by mass or more, the generation of protein aggregates can be reduced even after storage, and the dispersion stability is excellent.

[0051] (Test Example 4) A soy protein-containing beverage for infants was manufactured according to the following procedure. The raw materials used in each test example and their blending amounts (amount per 100 mL of the soy protein-containing beverage for infants) are shown in Table 4. Phosphate, starch syrup, vegetable oil, lecithin, soy protein, anhydrous crystalline glucose, and salts other than phosphate were added to warm water at 80°C, and pre-emulsification (60°C, 6,000 rpm, 5 minutes) was performed using a homomixer (Primix Co., Ltd.). Subsequently, emulsification was performed using a homogenizer (Homogenizer (Sanwa Engineering Co., Ltd.)) (first time: 29 MPa, second time: 1 MPa, total: 30 MPa). 100 g of the obtained emulsion was filled into a retort pouch and sterilized at a sterilization temperature of 121°C for 25 minutes using an autoclave (autoclave for retort foods, manufactured by Tommy Seiko).

[0052]

Table 4

[0053] <Evaluation> - Aggregates - Except for the evaluation immediately after production, the dispersion stability was determined in the same manner as in - Aggregates - of Test Example 3. The results were "○" for Test Example 4-1 and "△" for Test Example 4-2.

[0054] - Flavor - When consuming the soy protein-containing beverage for infants and checking its flavor, the soy protein-containing beverage for infants in Test Example 4-1 had no characteristic beany odor and had a good flavor. On the other hand, the soy protein-containing beverage for infants in Test Example 4-2 had a characteristic beany odor and a slight astringent taste, and its flavor was inferior.

[0055] - Emulsion stability - The particle size distribution of the fat globules in the soy protein-containing beverage for infants before sterilization was measured using a laser diffraction particle size analyzer (Mastersizer 3000, manufactured by Malvern Panalytical). Note that the particle size distribution refers to the volume-based particle size distribution measured by the laser diffraction method. In principle, particles of a certain volume are sieved in ascending order of size, and the particle diameter at the time when the particles corresponding to 10% of the volume are separated is defined as the 10% particle diameter, the particle diameter at the time when the particles corresponding to 50% of the volume are separated is defined as the 50% particle diameter, the particle diameter at the time when the particles corresponding to 60% of the volume are separated is defined as the 60% particle diameter, and the particle diameter at the time when the particles corresponding to 90% of the volume are separated is defined as the 90% particle diameter.

[0056] The particle size distribution of the fat globules in each test example is as shown in Figure 5 and below. It was confirmed that Test Example 4-1 had a more uniform particle size distribution of fat globules and better emulsion stability. [Test Example 4-1] 10% Particle Diameter (D10) ··· 0.0451 μm 50% Particle Diameter (D50) ··· 0.348 μm 60% Particle Diameter (D60) ··· 0.494 μm 90% Particle Diameter (D90) ··· 1.34 μm Mode Diameter ··· 0.712 μm [Test Example 4-2] 10% Particle Diameter (D10) ··· 0.0332 μm 50% Particle Diameter (D50) ··· 0.269 μm 60% Particle Diameter (D60) ··· 0.484 μm 90% Particle Diameter (D90) ··· 4.37 μm Mode Diameter ··· 0.897 μm

[0057] From the above results, it was confirmed that in each evaluation, the soy protein-containing beverage for infants in Test Example 4-1 was superior to the soy protein-containing beverage for infants in Test Example 4-2.

[0058] The soy protein, mineral mixture, and vitamin mixture used in the above test examples are as follows. · Soy Protein A Fujipro CLE (manufactured by Fuji Oil Co., Ltd., powdered soy protein, content of peptide fraction with molecular weight less than 6,000: 31 - 40 mass%) · Soy Protein B Proline 700 (manufactured by Fuji Oil Co., Ltd., powdered soy protein, content of peptide fraction with molecular weight less than 6,000: 10 - 19 mass%) · Soy Protein C Proline 800 (manufactured by Fuji Oil Co., Ltd., powdered soy protein, content of peptide fraction with molecular weight less than 6,000: 20 - 30 mass%) · Mineral Mixture Potassium Phosphate, Sodium Phosphate, Potassium Chloride, Sodium Chloride, Seaweed Ash Extract, Sodium Ferrous Citrate, Zinc Sulfate, Copper Sulfate · Vitamin Mixture Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B 12 , Biotin, Calcium Pantothenate, Niacin, Folic Acid, Vitamin C, Vitamin A, Carotene, Vitamin E, Vitamin D

Claims

Claim 1 A soy protein-containing beverage for infants, containing, per 100 mL, (A) 1.0 to 3.0 g of protein, (B) 40 to 100 mg of calcium, and (C) 3.5 to 10 mg of magnesium, wherein the protein (A) is soy protein, and the soy protein contains 31% by mass or more of a peptide fraction having a molecular weight of less than 6,000. A soy protein-containing beverage for infants characterized by this. Claim 2 The soy protein-containing beverage for infants according to Claim 1, which does not contain a thickening stabilizer. Claim 3 A method for producing a soy protein-containing beverage for infants according to Claim 1 or 2, characterized by including a sterilization step of sterilizing the soy protein-containing beverage for infants by heating at 121°C for 15 to 25 minutes or heating having a sterilization effect equivalent to or greater than that.

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