Protein-containing food / beverage dispersant and protein-containing food / beverage

Abstract

To provide a protein-containing food / beverage dispersant capable of reducing or suppressing coagulation or sedimentation of protein particles without deteriorating a texture of a food / beverage, and a protein-containing food / beverage including the same.SOLUTION: A protein-containing food / beverage dispersant includes carboxylated starch made of waxy tapioca starch as a raw material. The protein-containing food / beverage dispersant is used to disperse protein in the protein-containing food / beverage. The carboxylated starch is oxidized starch and / or carboxymethylated starch, and a carboxyl group content is in a range of 0.5 to 2.5 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dispersant for protein-containing foods and beverages, comprising a carboxylated starch derived from waxy tapioca starch.The present invention further relates to a protein-containing food and beverage product comprising the dispersant for protein-containing foods and beverages. [Background technology]

[0002] Protein-containing foods and beverages in which fruit juice, pulp, fruit particles, organic acids, organic acid salts, inorganic acids, inorganic acid salts, etc. are added to milk, soy milk, etc., are prone to aggregation and precipitation of protein particles. To prevent aggregation or precipitation of protein particles, it has been proposed to add water-soluble soy polysaccharides, pectin, carboxymethylcellulose, water-soluble hemicellulose, etc. as dispersants or emulsifiers (Patent Documents 1 and 2).

[0003] However, water-soluble soybean polysaccharides and water-soluble hemicellulose are expensive, and their addition causes coloration and an unpleasant taste and odor, reducing the commercial value of foods and beverages.Furthermore, pectin, carboxymethylcellulose, and the like, which are considered to be usable in combination in Patent Documents 1 and 2, also have the problem of imparting viscosity to foods and beverages, thereby reducing their texture.

[0004] Patent Document 3 describes a technology for preventing defects such as aggregation, precipitation, and phase separation of protein particles in protein-containing foods and beverages by using oxidized starch alone or in combination with water-soluble soybean polysaccharides or the like. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 2834345 (Japanese Unexamined Patent Publication No. 5-7458) [Patent Document 2] Patent No. 3516968 (Japanese Unexamined Patent Publication No. 7-99947) [Patent Document 3] Patent No. 5073860 (Patent Application 2012-50927) Summary of the Invention [Problem to be solved by the invention]

[0006] However, the dispersant for protein-containing foods and beverages described in Patent Document 3 does not necessarily provide a satisfactory texture or a sufficient effect of inhibiting precipitation in protein-containing foods and beverages, and improvements are needed to increase the commercial value of the foods and beverages. Therefore, an object of the present invention is to provide a dispersant for protein-containing foods and beverages that can reduce or inhibit aggregation and precipitation of protein particles without causing a deterioration in the texture of the foods and beverages, and a protein-containing food and beverage containing the same. [Means for solving the problem]

[0007] The present inventors have discovered that protein-containing foods and beverages with excellent texture can be obtained by using carboxylated starch made from waxy tapioca starch as a dispersant for protein-containing foods and beverages, and have completed the present invention.

[0008] One aspect of the present disclosure provides a dispersant for protein-containing foods and beverages, the dispersant comprising a carboxylated starch made from waxy tapioca starch, the dispersant being used to disperse protein in the protein-containing foods and beverages, the carboxylated starch being oxidized starch and / or carboxymethylated starch, and having a carboxy group content in the range of 0.5 to 2.5% by mass. In another aspect of the present disclosure, there is provided a protein-containing food or beverage product comprising a dispersant for protein-containing food or beverage products. In another aspect of the present disclosure, there is provided a protein-containing food or drink, in which the blending ratio of carboxylated starch to the total amount of the protein-containing food or drink is in the range of 0.1 to 2.0% by mass. In another aspect of the present disclosure, there is provided a protein-containing food or drink, wherein the protein comprises a protein derived from at least one of milk and soybeans. In another aspect of the present disclosure, there is provided a protein-containing food or drink that is an acidic beverage. In another aspect of the present disclosure, there is provided a method for producing a protein-containing food or drink, which comprises adding a dispersant for protein-containing food or drink in an amount of 0.1 to 2.0% by mass of the total amount of the protein-containing food or drink. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain a dispersant for protein-containing foods and beverages that can reduce or inhibit aggregation and precipitation of protein particles without causing a deterioration in the texture of the foods and beverages, and a protein-containing food and beverage containing the same that has a good texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, one embodiment of the present invention will be described in detail, but the scope of the present invention is not limited to the embodiment described here, and various modifications can be made without departing from the spirit of the present invention. Furthermore, when multiple upper and lower limit values ​​are specified for a specific parameter, any upper and lower limit values ​​can be combined to form a suitable numerical range.

[0011] In the present invention, "dispersion" means dispersing protein particles in a protein-containing food or drink, reducing or inhibiting aggregation or precipitation of protein particles, or reducing or inhibiting phase separation of the protein-containing food or drink.

[0012] In the present invention, the term "protein" includes not only proteins but also substances derived from proteins such as peptides, protein hydrolysates, etc. For convenience, proteins may be referred to as protein particles in this specification, but in the present invention, proteins are not limited to particulate forms and may be in other shapes.

[0013] [Dispersant for protein-containing foods and beverages] The dispersant for protein-containing foods and beverages of the present invention is used to disperse proteins in protein-containing foods and beverages. The dispersant for protein-containing foods and beverages of the present invention contains carboxylated starch made from waxy tapioca starch, and the carboxylated starch is oxidized starch and / or carboxymethylated starch, and has a carboxy group content in the range of 0.5 to 2.5% by mass.

[0014] The raw starch used in the present invention is waxy tapioca starch. Waxy tapioca starch is starch obtained by removing non-starch impurities from waxy cassava. While there are varieties of cassava that have been improved through breeding or genetic engineering, the raw starch of the present invention can be obtained from any waxy variety or lineage with an elevated amylopectin content. Tapioca starch obtained from common cassava has been reported to contain 16-17% amylose and 83-84% amylopectin (e.g., Starch Science Handbook (Nakamura Michinori et al., Asakura Shoten, 1977); Knowledge of Starch Products, Revised and Expanded (Takahashi Reiji et al., Saiwai Shobo, 2016)). Waxy tapioca starch has an even lower amylose content than tapioca starch obtained from common cassava, and is primarily amylopectin.

[0015] In one embodiment of the present invention, amylopectin in the raw starch can account for 90% or more, and preferably accounts for 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 100%. On the other hand, the amylose content in the starch may be 10% or less, and preferably the amylose content in the starch is 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, or 0%.

[0016] The raw starch may be used alone or in combination of two or more. The raw starch may be subjected to processing treatments such as esterification and etherification, or physical processing treatments such as moist heat treatment, oil treatment, ball mill treatment, pulverization, gelatinization, heat treatment, hot water treatment, bleaching, acid treatment, alkali treatment, and enzyme treatment. However, the raw starch used in the present invention is preferably one that has not been subjected to processing treatments such as esterification or physical processing treatments such as moist heat treatment. As will be apparent from the examples described below, dispersants for protein-containing foods and beverages using commercially available unprocessed waxy tapioca starch as the raw starch have sufficient functionality. Therefore, in consideration of economic efficiency and ease of procurement, the raw starch used in the present invention is preferably one that has not been subjected to any processing or physical processing treatment, i.e., unprocessed waxy tapioca starch.

[0017] In the present invention, carboxylated starch is a modified starch into which a carboxy group has been introduced. The carboxylated starch of the present invention is an oxidized starch or a carboxymethylated starch, and can be obtained by introducing a carboxy group or a carboxymethyl group into a raw starch, for example, by oxidation or carboxymethylation, respectively. The method for introducing a carboxy group or a carboxymethyl group into the raw starch is not particularly limited, and examples include an oxidation reaction using an oxidizing agent such as sodium hypochlorite or hydrogen peroxide, and introduction by carboxymethylation using monochloroacetic acid or the like. The carboxylated starch may be subjected to processing treatments such as esterification or etherification, or may be subjected to the physical processing treatments described above.

[0018] The dispersant for protein-containing foods and beverages of the present invention can prevent the protein-containing beverage from having a viscous texture and can inhibit protein precipitation even after the protein-containing beverage has been stored for a certain period of time. In particular, the dispersant for protein-containing foods and beverages of the present invention can be added so that the blending ratio of the carboxylated starch relative to the total amount of the protein-containing food or beverage is in the range of 0.1 to 2.0% by mass.

[0019] [Carboxy group content] In the present invention, the carboxyl group content of the carboxylated starch is in the range of 0.5 to 2.5% by mass. By setting the carboxyl group content within this range, the charge balance can be stabilized, and the effects of reducing or inhibiting aggregation, precipitation, phase separation, and the like of protein particles can be obtained. The carboxyl group content is 0.5% by mass or more, and may be 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, or 1.0% by mass or more. Furthermore, the carboxyl group content may be 2.5% by mass or less, 2.4% by mass or less, 2.3% by mass or less, 2.2% by mass or less, 2.1% by mass or less, 2.0% by mass or less, 1.9% by mass or less, 1.8% by mass or less, 1.7% by mass or less, or 1.6% by mass or less. The carboxyl group content is preferably in the range of 0.5 to 2.0% by mass, more preferably 0.6 to 1.8% by mass, and particularly preferably 0.8 to 1.6% by mass.

[0020] The carboxyl group content can be calculated, for example, by the method described in "Acetylated Oxidized Starch" Purity Test (2) in Sections 382-383 of the 9th Edition of the Official Specification of Food Additives (Ministry of Health, Labor and Welfare, Consumer Affairs Agency, 2018). Specifically, first, the bone-dried carboxylated starch is ground carefully to avoid moisture absorption, and 3 g of the starch is passed through a standard 850 μm mesh sieve. 25 mL of hydrochloric acid (1 → 120) is added to the starch, and the mixture is left for 30 minutes with occasional stirring. After suction filtration, the residue in the beaker is washed into the filter with water. The residue on the filter paper is washed with water until the washings no longer show chloride reaction. The residue is placed in a beaker, suspended in 300 mL of water, and heated in a water bath with stirring to gelatinize, followed by heating for an additional 15 minutes. The mixture is removed from the water bath and titrated while still hot with 0.1 mol / L sodium hydroxide solution, with the amount consumed recorded as S mL (indicator: 3 drops of phenolphthalein reagent). Separately, weigh out the same amount of raw starch, place it in a beaker, add 10 mL of water to suspend it, and stir for 30 minutes. The suspension is filtered by suction, the residue in the beaker is washed into a filter, and the residue on the filter paper is washed with 200 mL of water. 300 mL of water is added to the residue to suspend it, and the same procedure as in this test is repeated, with the amount consumed being B mL. The carboxy group content is calculated using the following formula. In the examples described below, the carboxy group content was calculated using this method. Carboxylic acid content (%) = {(SB) × 0.45} / sample amount (g) calculated as dry matter The above method can measure the carboxy group content of oxidized starch and carboxymethylated starch.

[0021] [Ingredients other than carboxylated starch] The dispersant for protein-containing foods and beverages of the present invention may contain components other than the carboxylated starch, such as water-soluble soybean polysaccharides, pectin, carboxymethylcellulose, and other thickening polysaccharides, as long as the effects of the present invention are not impaired.

[0022] The water-soluble soybean polysaccharides are polysaccharides containing, for example, rhamnose, arabinose, xylose, galactose, glucose, uronic acid, etc. as constituent sugars, and are produced by hydrolyzing raw materials such as the residue (okara) from the production of tofu from soybeans or the extract residue remaining after extracting soybean protein from defatted soybeans.

[0023] Pectin is a polysaccharide present as a plant cell wall component, with galacturonic acid as the main chain component. In pectin, the galacturonic acid is partially methyl-esterified, and pectin is classified according to the degree of esterification. In the present invention, it is preferable to use pectin with a degree of esterification of, for example, 55 or more, preferably 60 or more, and more preferably 65 or more.

[0024] The carboxymethyl cellulose is obtained by bonding carboxymethyl groups to some of the hydroxyl groups of cellulose, and the general degree of etherification is about 0.6 to 1.5.

[0025] The other thickening polysaccharides are polysaccharides other than water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose that are used to impart viscosity to foods, and examples thereof include welan gum, xanthan gum, gum arabic, locust bean gum, tragacanth gum, guar gum, tara gum, carrageenan, mannan, curdlan, gellan gum, and tamarind gum.

[0026] [Protein-containing foods and drinks] The protein-containing food and beverage of the present invention is characterized by containing the dispersant for protein-containing food and beverage of the present invention. In the present invention, "protein-containing food and beverage" refers to, for example, food and beverage containing animal or vegetable protein, such as milk drinks, lactic acid bacteria drinks (including both live and pasteurized types), fermented milk, soy milk, almond milk, soup, sweet bean soup, drinking yogurt, frozen desserts (e.g., ice cream, soft serve ice cream, sherbet, etc.), yogurt, pudding, jelly, drinking jelly, and dressing. As described below, the protein-containing food and beverage may contain secondary ingredients such as fruit juice, pulp, fruit particles, organic acids, organic acid salts, and inorganic acids, inorganic acid salts. Examples of the animal or vegetable protein include cow's milk, goat's milk, skim milk, and soy milk; powdered whole milk powder, skim milk powder, and powdered soy milk obtained by powdering these; sweetened milk obtained by adding sugar to these; concentrated milk obtained by concentrating these; processed milk obtained by adding minerals, vitamins, etc.; and fermented milk obtained by fermenting these with microorganisms.

[0027] As described above, in the protein-containing food or beverage of the present invention, the blending ratio of the carboxylated starch relative to the total amount of the protein-containing food or beverage may be in the range of 0.1 to 2.0% by mass. By setting the blending ratio of the carboxylated starch in this range, the charge balance can be stabilized, and more excellent effects can be obtained in reducing or inhibiting aggregation, precipitation, phase separation, etc. of protein particles. For example, if the blending ratio of the carboxylated starch is high (e.g., a blending ratio exceeding 2.0% by mass), the viscosity may increase and the product may not be suitable as a beverage. The blending ratio of the carboxylated starch is in the range of 0.1 to 2.0% by mass, more preferably in the range of 0.2 to 1.5% by mass, even more preferably in the range of 0.2 to 1.0% by mass, and particularly preferably in the range of 0.2 to 0.99% by mass.

[0028] The timing of adding the carboxylated starch to the protein-containing food or drink is not particularly limited, and the carboxylated starch may be added at any time during the production process of the protein-containing food or drink. Furthermore, the carboxylated starch may be added to the protein-containing food or drink all at once or in multiple batches. The carboxylated starch is preferably added before at least one of the homogenization and sterilization steps during the production process of the protein-containing food or drink.

[0029] Examples of secondary ingredients for the protein-containing food and beverage of the present invention include powdered milk, various sugars, various oligosaccharides, various dextrins, sugar, isomerized sugar, amino acids, nucleic acids, yeast, yeast extract, palatinose, stevia and other seasonings; acidulants; various gelling agents; thickening agents; emulsifiers; agar; gelatin; oils and fats; vegetable juice; fruit juice, pulp, fruit particles; flavorings; coloring agents; calcium phosphate; calcium lactate; vitamins, etc.

[0030] The protein-containing food or beverage of the present invention may further contain at least one dispersant selected from the group consisting of water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose, as long as the effects of the present invention are not impaired. The water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose are as described above in the description of the dispersant for protein-containing food or beverage.

[0031] The pH of the protein-containing food or drink of the present invention is preferably in the range of 2.5 to 8. That is, the protein-containing food or drink of the present invention is preferably acidic to weakly alkaline. The pH of the protein-containing food or drink of the present invention is more preferably in the range of 2.5 to 7, even more preferably in the range of 2.5 to 6, and particularly preferably in the range of 2.5 to 5. That is, the protein-containing food or drink of the present invention may be an acidic beverage. [Example]

[0032] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples. In this specification, unless otherwise specified, "%" and the like are based on mass, and numerical ranges are stated as including their endpoints. The raw starch used in the following examples was Native Waxy Tapioca Starch (amylopectin content: 95%, manufactured by Thai Wah Public Co., Ltd.), and the raw waxy cornstarch was Nisshoku Waxy Starch Y (amylopectin content: 99%, manufactured by Nippon Shokuhin Kako Co., Ltd.).

[0033] 1. Method for producing modified starch [Preparation of oxidized waxy tapioca starch] Water was added to raw waxy tapioca starch to prepare a 40% by weight starch slurry. While stirring at 30°C and 350 rpm, acid (9% by weight hydrochloric acid aqueous solution) and alkali (3% by weight sodium hydroxide aqueous solution) were added to adjust the pH to 10. A sodium hypochlorite aqueous solution with an available chlorine concentration of 12.21% was added to the starch slurry over 60 minutes to adjust the starch concentration to 50,000 ppm, followed by an oxidation reaction for 90 minutes. From the addition of sodium hypochlorite until the end of the oxidation reaction, the pH was maintained at 10 using the acid and alkali. After the oxidation reaction was completed, the pH was adjusted to 6, residual chlorine was removed with sodium metabisulfite, and impurities were removed using a #250 mesh sieve. The resulting mixture was then washed with water, dehydrated, and dried to obtain oxidized waxy tapioca starch.

[0034] [Preparation of carboxymethyl (CM)-modified waxy tapioca starch] Water was added to raw waxy tapioca starch to prepare a 40% by weight starch slurry. After stirring at 45°C and 450 rpm, 20 parts by weight of sodium sulfate was dissolved per 100 parts by weight of the dry starch. A sodium hypochlorite solution with an available chlorine concentration of 12.96% was added to the starch to achieve a concentration of 6000 ppm, and the mixture was allowed to react for 30 minutes. After the reaction was complete, the pH was adjusted to 11-12 by adding aqueous sodium hydroxide. 5-15 parts by weight of sodium monochloroacetate per 100 parts by weight of the dry starch was added and the mixture was allowed to react for 23 hours, adjusting the carboxyl group content to the values ​​listed in Tables 2-4. After the reaction was complete, the pH was adjusted to 7.8, impurities were removed using a #250 mesh sieve, and the mixture was then washed with water, dehydrated, and dried to obtain carboxymethylated waxy tapioca starch.

[0035] [Carboxymethyl (CM) modified waxy tapioca starch (not treated with sodium hypochlorite) Preparation of Water was added to unprocessed waxy tapioca starch to prepare a 40% by weight starch slurry. After stirring at 45°C and 450 rpm, 20 parts by weight of sodium sulfate was dissolved per 100 parts by weight of the dry starch. Aqueous sodium hydroxide solution was added to adjust the pH to 11-12, and 20 parts by weight of sodium monochloroacetate was added per 100 parts by weight of the dry starch, allowing the mixture to react for 23 hours. After the reaction was complete, the pH was adjusted to 7.8, impurities were removed using a #250 mesh sieve, and the mixture was then washed with water, dehydrated, and dried to obtain carboxymethylated (CM) waxy tapioca starch (untreated with sodium hypochlorite).

[0036] [Preparation of acetylated oxidized waxy corn starch] Water was added to raw waxy cornstarch to prepare a 40% by mass starch slurry. While stirring at 35°C and 350 rpm, acid (9% by mass hydrochloric acid aqueous solution) and alkali (3% by mass sodium hydroxide aqueous solution) were added to adjust the pH to 10. A sodium hypochlorite aqueous solution with an available chlorine concentration of 12.40% was added to the starch slurry over 60 minutes to adjust the starch concentration to 55,000 ppm, followed by oxidation for 90 minutes. From the addition of sodium hypochlorite until the end of the oxidation reaction, the pH was maintained at 10 using the acid and alkali. After the oxidation reaction was completed, the pH was adjusted to 6, and residual chlorine was removed with sodium pyrosulfite. The pH was then adjusted to 8-9, and acetic anhydride was added over 30 minutes in an amount to adjust the starch concentration to 1.5% by mass. The pH was maintained at 8-9 using the acid and alkali until the end of the acetylation reaction. After the reaction was completed, the pH was adjusted to 6.0, and impurities were removed using a #250 mesh sieve. After that, the mixture was washed with water, dehydrated, and dried to obtain acetylated oxidized waxy cornstarch.

[0037] [Preparation of carboxymethyl (CM)-modified waxy corn starch] Carboxymethylated (CM) waxy corn starch was obtained in the same manner as in the above-mentioned "Preparation of carboxymethylated (CM) waxy tapioca starch" except that the raw starch waxy tapioca starch was changed to waxy corn starch.

[0038] [Preparation of oxidized waxy cornstarch] Oxidized waxy corn starch was obtained in the same manner as in the above-mentioned "Preparation of oxidized waxy tapioca starch," except that the raw starch waxy tapioca starch was changed to waxy corn starch and an aqueous sodium hypochlorite solution was added to a concentration relative to starch of 90,000 ppm.

[0039] 2. Method for preparing protein-containing beverages [Preparation of milk protein-containing beverage 1] Dairy protein-containing beverages were prepared using the oxidized waxy (Wx) tapioca starch or acetylated oxidized waxy (Wx) cornstarch prepared above. First, 1 part by mass of skim milk powder, 4 parts by mass of crystalline fructose, and 3 parts by mass of crystalline glucose were added to 50 parts by mass of room-temperature water and stirred to dissolve. 0.3 parts by mass of oxidized Wx tapioca starch or acetylated oxidized Wx cornstarch (see Table 1) was added to 20 parts by mass of room-temperature water and stirred to dissolve at 85°C for 10 minutes, then cooled to room temperature. These two liquids were mixed at 20-30°C, and the pH was adjusted to 5.5 by dropwise addition of 10% by mass citric acid aqueous solution. The dropwise addition of the 10% by mass citric acid aqueous solution was then resumed to adjust the pH to 3.5, and water was added to bring the total volume to 100 parts by mass. The liquid thus obtained was homogenized (pressure 150 bar) using a homogenizer, and then sterilized by holding at 90°C for 10 minutes to obtain an acidic milk protein-containing beverage.

[0040] [Preparation of milk protein-containing beverage 2] A milk protein-containing beverage was prepared using the processed starch prepared above. First, 13.3 parts by mass of isomerized sugar "H-100" (manufactured by Nihon Shokuhin Kako Co., Ltd.) was mixed with 1 part by mass of skim milk powder and 3.5 parts by mass of room temperature water, and the mixture was stirred and dissolved. 0.05 to 0.5 parts by mass of processed starch (see Tables 2 to 4) was added to 25 parts by mass of room temperature water, stirred and dissolved at 85°C for 10 minutes, and then cooled to room temperature. These two liquids were mixed at 20 to 30°C, and the pH was adjusted to 3.5 to 3.7 by adding 10% by mass of aqueous citric acid and 10% by mass of sodium citrate. Water was then added to bring the total volume to 100 parts by mass. The resulting liquid was homogenized (at a pressure of 150 bar) using a homogenizer and sterilized by holding at 85°C for 10 minutes, yielding an acidic milk protein-containing beverage.

[0041] 3. Evaluation method for protein-containing drinks [Sedimentation amount evaluation] The milk protein-containing beverage obtained by the above preparation method was visually inspected for the presence or absence of precipitates and the amount of precipitates, and evaluated according to the following evaluation criteria. Sedimentation evaluation: Evaluation criteria S: Almost no precipitation was observed A: A small amount of precipitate was observed B: Precipitation was observed C: A large amount of precipitate was observed D: A large amount of precipitate separated from the supernatant

[0042] [Sensory evaluation] The texture of the milk protein-containing beverage obtained by the above preparation method was confirmed by the following method. Approximately 20 mL of the milk protein-containing beverage was taken, and the texture (throat feel, tongue feel) was evaluated by sensory evaluation according to the following evaluation criteria. The result of the texture evaluation was the average score of the sensory evaluation results of four people. Texture evaluation: Evaluation criteria 1 point: Smooth and lacking viscosity (body) 2 points: Low viscosity (body) 3 points: Viscosity (body) 4 points: Slightly strong viscosity (body) 5 points: Strong viscosity (body)

[0043] [Preservation test evaluation] The milk protein-containing beverages prepared in the above [Preparation 1 of milk protein-containing beverages] were stored at 37°C for 10 days, and the milk protein-containing beverages prepared in the above [Preparation 2 of milk protein-containing beverages] were stored at 53°C for 14 days, and the presence or absence of precipitation and the amount of precipitation were visually confirmed and evaluated according to the following evaluation criteria. If the results of this storage test evaluation are good, it can be determined that the carboxylated starch in the dispersant for protein-containing foods and beverages is less likely to retrogradate and the carboxylated starch is excellent in handleability. Preservation test evaluation: Evaluation criteria S: Almost no precipitation was observed A: A small amount of precipitate was observed B: Precipitation was observed C: A large amount of precipitate was observed D: A large amount of precipitate separated from the supernatant

[0044] 4.Results Compared with the case of using acetylated oxidized Wx cornstarch as a dispersant for protein-containing foods and beverages (Comparative Example 1), which received the highest evaluation in Patent No. 5073860 (Patent Document 3), the case of using oxidized Wx tapioca starch as a dispersant for protein-containing foods and beverages (Example 1) showed superior results in the storage test (Table 1). Specifically, when acetylated oxidized Wx cornstarch was used as a dispersant, precipitation was observed after 10 days of storage in protein-containing beverages, but when oxidized Wx tapioca starch was used as a dispersant, almost no precipitation was observed after 10 days of storage. [Table 1]

[0045] Next, the proportion of carboxylated Wx tapioca starch added to a protein-containing beverage was varied and evaluated. The results are shown in Table 2. When 0.05% of carboxylated Wx tapioca starch was added to a protein-containing beverage, a large amount of precipitate separated from the supernatant (Comparative Example 2), but when at least 0.1% was added, almost no precipitate was observed (Examples 2 to 6). Similarly, when 0.2% of carboxymethylated Wx cornstarch was added to the protein-containing beverage, almost no precipitation was observed (Comparative Example 3). When comparing the addition of 0.2% carboxylated Wx tapioca starch or carboxylated Wx cornstarch to a protein-containing beverage (Example 3 and Comparative Example 3), the results of the storage test and sensory evaluation were superior when carboxylated Wx tapioca starch was used (Example 3). Specifically, when 0.2% carboxylated Wx tapioca starch was added, almost no precipitation was observed after 14 days of storage, and the texture was smooth and almost viscous. Furthermore, when 0.5% carboxylated Wx tapioca starch was added (2.5 times the amount of modified starch added compared to Examples 6 and 3), almost no precipitation was observed after 14 days of storage, and the texture was smooth and almost viscous. On the other hand, when carboxylated Wx cornstarch was used, a small amount of precipitation was observed, and the texture was viscous (Comparative Example 3). These results suggest that carboxylated starch made from waxy tapioca starch did not impart a sticky texture to the protein-containing beverage and was able to suppress protein precipitation even after storing the protein-containing beverage for 14 days. [Table 2]

[0046] Furthermore, the relationship between the carboxyl group content of the processed starch and the precipitation amount evaluation, storage test evaluation, and sensory evaluation was investigated. The results are shown in Tables 3 and 4. Table 3 shows the results when the blending ratio of processed starch was 0.5 w / w%. When carboxylated Wx tapioca starch with a carboxy group content of 0.07 w / w% was used (Comparative Example 5), the protein-containing beverage produced a large amount of precipitate, which separated from the supernatant. On the other hand, processed starch with a high carboxy group content was able to suppress protein precipitation in the protein-containing beverage (Examples 7 to 9). Furthermore, the carboxylated Wx tapioca starch produced without pretreatment with sodium hypochlorite also had an excellent effect of inhibiting protein precipitation in protein-containing beverages, similar to that of the carboxylated Wx tapioca starch produced with pretreatment with sodium hypochlorite (Examples 8 and 9). In the storage test evaluation, the processed starches using Wx tapioca starch as a raw material were superior to the processed starches using Wx corn starch as a raw material (Comparative Example 4, Examples 6 to 10). Compared to the case of using acetylated oxidized Wx cornstarch with a carboxyl group content of 0.98% (Comparative Example 4), which received the highest evaluation in Patent No. 5073860 (Patent Document 3), Examples 6 and 10, which used carboxylated Wx tapioca starch or oxidized Wx tapioca starch, had superior sensory evaluations. [Table 3]

[0047] Table 4 shows the results when the blending ratio of modified starch was 0.2 w / w%. Regarding the evaluation of the amount of sedimentation, almost no sedimentation was observed in beverages containing processed starch made from Wx tapioca starch (Examples 3, 11 to 13), whereas in beverages containing processed starch made from Wx cornstarch, a large amount of sedimentation was observed, or some beverages contained a large amount of sediment that separated from the supernatant (Comparative Examples 6 and 9). Regarding the storage test evaluation, in the beverages containing processed starch made from Wx corn starch, after 14 days of storage, there was a large amount of sediment and some of the beverages separated from the supernatant (Comparative Examples 6, 8, and 9), whereas in the beverages containing processed starch made from Wx tapioca starch, there was a large amount of sediment and no beverages separated from the supernatant. When the blending ratio of processed starch is low, it is thought that the effect of reducing or inhibiting aggregation and precipitation of protein particles in beverages may not be fully manifested. However, when processed starch using Wx tapioca starch as an ingredient is blended at a low ratio of 0.2 w / w%, the above-mentioned effect was confirmed. Sensory evaluation showed that the processed starch using Wx tapioca starch as a raw material tended to be superior to the processed starch using Wx corn starch as a raw material. [Table 4]

Claims

1. A dispersant for protein-containing foods and beverages, comprising a carboxylated starch made from waxy tapioca starch, The dispersant for protein-containing foods and beverages is used to disperse proteins in protein-containing foods and beverages, The carboxylated starch is an oxidized starch and / or a carboxymethylated starch, and has a carboxy group content in the range of 0.5 to 2.5% by mass. Dispersant for protein-containing foods and beverages.

2. A protein-containing food or drink comprising the dispersant for protein-containing food or drink according to claim 1.

3. 3. The protein-containing food or drink according to claim 2, wherein the blending ratio of the carboxylated starch to the total amount of the protein-containing food or drink is in the range of 0.1 to 2.0% by mass.

4. The protein-containing food or drink according to claim 3 , wherein the protein comprises a protein derived from at least one of milk and soybeans.

5. The protein-containing food or drink according to any one of claims 2 to 4, which is an acidic drink.

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