Plant milk for foaming and method for producing plant milk for foaming

Abstract

To provide a foamed plant milk having good foaming property and foaming stability by foaming a plant milk with a whisk or the like, and to provide a plant milk for foaming that is used for foaming.SOLUTION: It was found that a foamed plant milk obtained by foaming a plant milk prepared using a protein material having specific properties has good foaming property and foaming stability.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant milk for foaming. [Background technology]

[0002] Due to climate change such as global warming, the growing influence of environmentally conscious millennials and later generations on purchasing, awareness of animal welfare, and health issues such as cholesterol buildup when animal protein is used, there is a growing movement to use plant milks such as soy milk as a milk substitute.However, plant milks have inferior foam stability compared to milk, so there is a problem that the foam tends to disappear when plant milk is added to whipped coffee.

[0003] As methods for imparting foamability to milk, techniques that use emulsifiers and stabilizers have been disclosed, such as a method of adding various emulsifiers and foaming proteins to foaming beverages (Patent Document 1), a method of adding an emulsifier with an HLB of 14 or more (Patent Document 2), and a method of adding casein, soy protein, microcrystalline cellulose, or carrageenan (Patent Document 3).

[0004] As a technique for using emulsifiers and stabilizers in nut milk like milk, a technique for blending high acyl gellan gum, gum arabic, and guar gum (Patent Document 4) has been disclosed. However, Patent Document 4 is a technology related to improving mouthfeel, and does not include any technology related to foaming properties. Furthermore, a technique for improving the foaming properties of soy milk has been disclosed in which sucrose fatty acid esters, glycerin fatty acid esters, and organic acid monoglycerin having HLB values ​​of 8 or higher are blended with soy milk (Patent Document 5). However, Patent Document 5 is a technology that specializes in emulsifiers, and does not include any technology related to foaming properties other than those of emulsifiers. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 10-295339 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-50259 [Patent Document 3] Japanese Patent Application Publication No. 60-87775 [Patent Document 4] Special Publication No. 2019-512211 [Patent Document 5] Patent No. 6390071 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide foamed plant milk having good foaming properties and foam stability by foaming (whipping) plant milk with a whisk or the like, and to provide plant milk for foaming that is used for foaming. [Means for solving the problem]

[0007] As a result of extensive research into solving the above problems, the inventors discovered that foamed plant milk prepared using a protein material with specific properties has good foaming properties and foam stability, and thus completed the present invention.

[0008] That is, the present invention provides: (1) Plant milk for foaming, containing a protein material having the following properties (A) and (B): (A) A crude protein content of 20% by mass in an aqueous solution is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%; (2) The plant milk for foaming according to (1), wherein (A) has a viscosity of 10,000 mPa·s or less. (3) (B) The plant milk for foaming according to (1), wherein the protein material has a 0.22M TCA solubilization rate of 30% to 95%. (4) The plant milk for foaming according to (1), wherein (A) has a viscosity of 10,000 mPa·s or less, and (B) has a 0.22M TCA solubilization rate of the protein material of 30% to 95%. (5) A beverage on which a foamed plant milk for foaming according to any one of (1) to (4) is placed. (6) A method for producing plant milk for foaming, which comprises emulsifying plant milk and a raw material containing a protein material having the following properties (A) and (B): (A) A crude protein content of 20% by mass in an aqueous solution is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%; (7) A method for producing foamed plant milk, which comprises emulsifying plant milk and a raw material containing a protein material having the following properties (A) and (B) and then foaming the emulsified raw material; (A) A crude protein content of 20% by mass in an aqueous solution is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%; (8) A method for whipping vegetable milk, which comprises emulsifying vegetable milk and a raw material containing a protein material having the following properties (A) and (B) and then foaming the emulsified vegetable milk. (A) A crude protein content of 20% by mass in an aqueous solution is heated at 80°C for 30 minutes, and the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%; is. [Effects of the Invention]

[0009] According to the present invention, foamed plant milk having good foaming properties and foam stability, and foaming plant milk used for foaming can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Plant milk for foaming) The plant milk for foaming in the present invention refers to plant milk used for foaming (whipping) using a steamer, a whisk, or the like. The plant milk for foaming of the present invention is characterized by containing a protein material having the following properties: (A) a viscosity of less than 100,000 mPa·s when measured at 25°C after heating an aqueous solution containing 20% ​​by mass of crude protein at 80°C for 30 minutes, and (B) a 0.22M TCA solubilization rate of 10% to 95%. The foamed plant milk obtained by foaming the foaming plant milk of the present invention using a steamer, a whisk or the like has excellent foaming properties and foam stability. Plant milk refers to a product in which components of plants are extracted with an aqueous solvent, and is a type of milk based on raw materials derived from beans, nuts, grains, etc. In the present invention, the plant milk can be used as an aqueous solvent extract (aqueous solution) as is, or it can be concentrated by removing some of the water, or it can be dried and then dispersed in water for use. Furthermore, as the soy milk, a slurry-like product obtained by finely pulverizing soy lees without removing the soy lees from soy milk can also be used. Examples of pulses include soybeans, lupine beans, mung beans, adzuki beans, broad beans, peas, chickpeas, kidney beans, lentils, lentils, cowpeas, etc. Examples of nuts and seeds include sesame, canola, coconut, almonds, walnuts, cashew nuts, hazelnuts, etc. Examples of grains include corn, buckwheat, wheat, barley, oats, rice, etc. Preferred are soybeans, mung beans, broad beans, peas, chickpeas, coconut, almonds, and oats. Examples of plant milks include soy milk, low-fat soy milk, pea milk, mung soy milk, oat milk, almond milk, coconut milk, etc.

[0011] (Protein material) The protein material used in the present invention must have a low viscosity after heating (hereinafter referred to as "post-heating viscosity"). The post-heating viscosity can be measured by preparing an aqueous solution of the protein material so that the crude protein content is 20% by mass, heating it at 80°C for 30 minutes, and then measuring the viscosity at 25°C. The post-heating viscosity is less than 100,000 mPa·s, preferably 10,000 mPa·s or less, 5,000 mPa·s or less, 1,000 mPa·s or less, or 500 mPa·s or less, and more preferably 200 mPa·s or less, or 100 mPa·s or less. Furthermore, the present protein material requires a certain molecular weight. The molecular weight is defined by the TCA solubilization rate. In the present invention, the TCA solubilization rate is defined as the ratio of the amount of crude protein that dissolves in 0.22 M TCA to the total amount of crude protein. The TCA solubilization rate of the present protein material is 10 to 95%. Preferably, it can be 30% to 95%, 35 to 90%, 40 to 85%, 45 to 80%, or 50 to 80%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which may be inappropriate. Also, the transmittance may decrease. On the other hand, if the TCA solubilization rate is too high, the amount of protein that contributes to emulsifying properties decreases, and it becomes necessary to incorporate a large amount of protein material, which may reduce the degree of freedom in formulation. The protein material preferably has an NSI (Nitrogen Solubility Index), used as an index of protein solubility, of 80 or more. More preferably, an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used. A protein material with a high NSI indicates high dispersibility in water, which can contribute to the dispersion stability of the oil-in-water emulsion composition of the present invention. Furthermore, the crude protein content of the protein material is preferably 30% by mass or more. More preferably, it can be 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more. A protein material with a higher crude protein content can provide its function in a smaller amount. An example of such a protein material is "MIRA-MAP2.0" manufactured by Fuji Oil.

[0012] The origin of the protein material to be prepared as described above is not particularly limited, and proteins of vegetable, animal, or microbial origin can be used. Examples of vegetable proteins include proteins derived from beans such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas; seeds such as sesame, canola seeds, coconut seeds, and almond seeds; grains such as corn, buckwheat, wheat, and rice; vegetables; fruits; algae; and microalgae. For example, soybean-derived protein materials are prepared by further concentrating and processing soybean raw materials such as defatted soybeans and whole soybeans, and generally include soy protein isolates, concentrated soy protein, powdered soy milk, and various processed versions of these. Examples of animal proteins include egg proteins including egg albumin, milk proteins such as casein, whey, lactalbumin, and lactalbumin, proteins derived from blood such as plasma, serum albumin, and bleached hemoglobin, proteins derived from livestock meat, and proteins derived from seafood. Proteins derived from microorganisms such as yeast, mold, and bacteria can also be used. Even proteins with poor water solubility can be used to prepare a protein material that can be used in the present invention by the treatment described below. In addition, in one embodiment, vegetable-based oil-in-water emulsions are produced, and therefore vegetable proteins can be preferably used as the protein material of the present invention.

[0013] (Modification and molecular weight adjustment treatment) The proteinaceous material used in the oil-in-water emulsion of the present invention can be obtained by combining a "decomposition / denaturation treatment" that decomposes and / or denatures proteins with a "molecular weight distribution adjustment treatment" that adjusts the molecular weight distribution of proteins. Examples of the "decomposition / denaturation treatment" include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high-pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof. Examples of the "molecular weight distribution adjustment treatment" include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of the "decomposition / denaturation treatment" and the "molecular weight distribution adjustment treatment" are not particularly limited. The "decomposition / denaturation treatment" may be performed before the "molecular weight distribution adjustment treatment," or the "molecular weight distribution adjustment treatment" may be performed before the "decomposition / denaturation treatment," or both treatments may be performed simultaneously. Furthermore, for example, it is possible to perform a "decomposition / denaturation treatment" between two or more "molecular weight distribution adjustment treatments," to perform a "molecular weight distribution adjustment treatment" between two or more "decomposition / denaturation treatments," or to perform each treatment multiple times in any order. Note that if the desired molecular weight distribution can be obtained by the "decomposition / denaturation treatment," the "molecular weight distribution adjustment treatment" does not need to be performed. When these treatments are combined and performed multiple times, all treatments starting from the raw material may be performed continuously or at intervals. For example, a commercially available product that has undergone a certain treatment may be used as a raw material and then subjected to another treatment. Note that, as long as the above-mentioned properties are satisfied, a specific protein material may be prepared by mixing a protein material that has undergone a molecular weight distribution adjustment treatment with a protein material that has not undergone a molecular weight distribution adjustment treatment. In this case, the ratio of the two (treated protein material:untreated protein material) can be appropriately adjusted within a range that satisfies the above-mentioned properties, and examples of the mass ratio include 1:99 to 99:1, 50:50 to 95:5, and 75:25 to 90:10, etc. In one embodiment, the protein material used in the oil-in-water emulsion of this embodiment is a protein material that has been subjected to a "degradation / denaturation / molecular weight distribution adjustment treatment."

[0014] Those skilled in the art can appropriately determine the conditions for the treatment of decomposing or denaturing proteins, such as the type and concentration of enzymes, pH, organic solvents, minerals, etc., temperature, pressure, output intensity, current, and time. In the case of enzymes, examples of enzymes that can be used include proteases classified as "metalloproteases," "acid proteases," "thiol proteases," and "serine proteases." The reaction can be carried out at a temperature of 20 to 80°C, preferably 40 to 60°C. In the case of pH adjustment treatment, the treatment can be carried out within a pH range with any of the following upper and lower limits: pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, within a pH range of 2 to 12. In the case of acid treatment, a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation may be used. Examples of acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acids may also be added using acid-containing foods and beverages such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. For alkali treatment, alkalis such as sodium hydroxide and potassium hydroxide may be added. For denaturant treatment, denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added. For heating or cooling treatment, examples of heating temperatures include a range of 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, and 150°C, for example, 60°C to 150°C. Examples of cooling temperatures include a range with any of the following temperatures as upper and lower limits: −10° C., −15° C., −20° C., −25° C., −30° C., −35° C., −40° C., −45° C., −50° C., −55° C., −60° C., −65° C., −70° C., and −75° C. Examples of heating or cooling times include a range with any of the following times as upper and lower limits: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, 5 seconds to 200 minutes.In the case of high-pressure treatment, examples of pressure conditions include a range of pressures, with upper and lower limits being any of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa, for example, 100 MPa to 1,000 MPa. In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, treatment can be performed using carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher. In the case of ultrasonic treatment, for example, treatment can be performed by irradiation with a frequency of 100 kHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, treatment can be performed by applying a voltage of 100 mV to 1,000 mV to an aqueous protein solution. In a specific embodiment, the treatment that degrades and / or denatures proteins is selected from denaturant treatment, heat treatment, and combinations thereof.

[0015] The conditions for the treatment to adjust the molecular weight distribution of proteins, such as the type of filter material, gel filtration carrier, centrifugation rotation speed, current, time, etc., can be appropriately determined by those skilled in the art. Examples of filter materials include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc. Examples of carriers for gel filtration include dextran, agarose, etc. Examples of centrifugation conditions include 1,000 to 3,000 × g, 5 to 20 minutes, etc.

[0016] The blending amount of the protein ingredient of the present invention in the plant milk for foaming is preferably 0.01 to 5% by mass, more preferably 0.01 to 4% by mass, and even more preferably 0.01 to 3% by mass, 0.01 to 2% by mass, 0.01 to 1% by mass, 0.03 to 3% by mass, 0.03 to 2% by mass, or 0.03 to 1% by mass.

[0017] <Crude protein content> It is measured using the Kjeldahl method. Specifically, the mass of nitrogen measured using the Kjeldahl method is expressed as the crude protein content in the dry matter in "mass %" relative to the weight of the protein material. The nitrogen conversion factor is 6.25. Basically, it is calculated by rounding off the number to two decimal places.

[0018] <nsi> Add 60 ml of water to 3 g of the sample, stir with a propeller at 37 °C for 1 hour, then centrifuge at 1400×g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water again to the remaining precipitate, stir with a propeller at 37 °C for 1 hour again, then centrifuge and collect the supernatant (II). Combine the (I) solution and the (II) solution, add water to the mixed solution to make total volume 250 ml. Filter this through filter paper (No. 5), and then measure the nitrogen content in the filtrate by the Kjeldahl method. At the same time, measure the amount of nitrogen in the sample by the Kjeldahl method, and express the ratio of the amount of nitrogen recovered as the filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample as a mass percentage, which is defined as NSI. Basically, it is obtained by rounding the numerical value to the second decimal place.

[0019] <TCA solubilization rate> Add an equal volume of 0.44 M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of the protein material to make a 0.22 M TCA solution, and use the value measured by the Kjeldahl method for the ratio of soluble nitrogen. Basically, it is obtained by rounding the numerical value to the second decimal place.

[0020] <Viscosity (viscosity after heating)> The viscosity of the protein material is measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., type BM). Prepare an aqueous solution of the protein material so that the crude protein content is 20% by mass, fill the measuring container, set the rotor, seal it, and then heat it in a water bath at 80 °C for 30 minutes. Then, at 25 °C, measure at an arbitrary rotation speed, read the pointer value, and multiply by the conversion multiplier corresponding to the rotor No. and the rotation speed to calculate the viscosity. (Unit: Pa·s), take the measured value after 1 minute. Basically, the rotation speed is 60 rpm. For high-viscosity samples, change the rotor No. from 1 to 4 and decrease the rotation speed to 6 rpm. Note that the upper limit viscosity of this measurement is 100,000 mPa·s. If the measurement range is exceeded at rotor No. 4 and rotation speed 6 rpm, immediately determine that the viscosity after heating is 100,000 mPa·s or more.

[0021] (Oil and fat) The vegetable milk for foaming of the present invention can contain added oils and fats. The added oils and fats can be any edible oils and fats, including vegetable oils such as corn oil, soybean oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, and perilla oil, as well as animal oils and fats such as milk fat, beef tallow, lard, whale oil, fish oil, and chicken oil, and oils and fats derived from microorganisms such as yeast, mold, and bacteria. However, the use of vegetable oils and fats is preferred because it is easy to control the physical properties of the oils and fats and because all components can be prepared from vegetable sources. Furthermore, the above oils and fats can be used alone or in mixtures, or processed oils and fats obtained by subjecting them to hardening, fractionation, interesterification, etc. The addition of fats and oils tends to increase the richness of the plant milk for foaming and improve the mouthfeel. The amount of fats and oils blended in the plant milk for foaming is preferably 0.01 to 6% by mass, more preferably 0.1 to 5% by mass, and even more preferably 0.5 to 5% by mass, or 1 to 5% by mass.

[0022] In addition, fruit juice, fruit pulp, vegetables, sugars, oils and fats, dairy products, grain flours, starches, cocoa mass, emulsifiers, minerals, vitamins, thickening agents, acidulants, flavorings, etc. may be added as appropriate.

[0023] (Method for producing foaming plant milk) An example of the production of the foaming plant milk of the present invention is shown below. The emulsion can be obtained by emulsifying plant milk and a protein material having the following properties: (A) a viscosity of less than 100,000 mPa·s when measured at 25°C after heating an aqueous solution containing 20% ​​crude protein by mass at 80°C for 30 minutes, and (B) a 0.22M TCA solubilization rate of 10% to 95%, and then homogenizing the resulting emulsion with a homogenizer as needed, followed by sterilization as needed. In addition, fats and oils, fruit juice, fruit pulp, vegetables, sugars, fats and oils, dairy products, grain flours, starches, cocoa mass, emulsifiers, minerals, vitamins, thickening agents, acidulants, flavorings, etc. can be used as appropriate. The emulsification method is not particularly limited, and emulsification can be performed using a homomixer, homogenizer, etc. Furthermore, homogenization can be performed using a homogenizer or other homogenizing machine as needed. The homogenizing pressure of the homogenizing machine is not particularly limited as long as it is sufficient for emulsification.

[0024] (sterilization) The plant milk for foaming of the present invention may be sterilized as needed. The sterilization method is not particularly limited, and examples thereof include injecting high-temperature, high-pressure water or high-pressure steam into the raw material liquid, or direct heating methods such as Joule heating by passing electricity through the raw material liquid or heating with high-frequency waves (microwaves), and indirect heating methods such as electromagnetic induction heating, electric furnaces, direct flames, fluidized sand baths, and molten salt baths, either alone or in combination. After sterilization, the plant milk can be homogenized again in a homogenizer.

[0025] (forming) Foamed plant milk can be obtained by foaming the foaming plant milk using, for example, a steamer, a whisk, etc. Alternatively, the foamed plant milk can be enclosed in an espuma siphon, and after nitrous oxide gas or carbon dioxide gas is enclosed, the espuma siphon is vibrated by shaking, etc., and then squeezed out of the espuma siphon into a container to be foamed. The foamed plant milk can be used in a variety of beverages, such as coffee, tea, and cocoa. Taking coffee as an example, the foaming plant milk of the present invention can be foamed using a whisk and then added to coffee to prepare a cappuccino-like beverage, which has excellent foaming properties and foam stability, and a good flavor. [Example]

[0026] The present invention will be described below by way of examples, in which parts and percentages are by weight unless otherwise specified.

[0027] (Examples 1 to 5, Comparative Example 1) Based on the formulation in Table 1, the raw materials were mixed in a homomixer (manufactured by PRIMIX Corporation) and homogenized at 15 MPa using a homogenizer (manufactured by SPXFLOW Corporation) to obtain soy milk for foaming. The protein ingredient used was "MIRA-MAP 2.0" (manufactured by Fuji Oil Co., Ltd., crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28 mPa·s, NSI 98.1), and the soy milk used was "unsweetened soy milk" (manufactured by Kikkoman Corporation, protein content: 4.15%). Edible rice bran oil (manufactured by Fuji Oil Co., Ltd.) was used as the vegetable oil. 150g of each foamed soy milk was placed in a milk frother (stainless steel double mesh milk frother DIY fancy coffee creamer, 400ml). Shake up and down 20 times to obtain foamed soy milk.

[0028] (Evaluation of foaming ability and foam stability) The foamed soy milk was immediately placed in a 200 ml tall beaker and shaken, and the foam height was measured 1 minute and 10 minutes later. The foam height 1 minute after shaking was used as an index of foamability. Foam stability was evaluated by calculating the percentage (%) of foam height 10 minutes after shaking / foam height 1 minute after shaking. A product was judged to pass if the foam height after 1 minute of shaking was 44 mm or more and the foam stability was 65% or more. The foam height after 1 minute of shaking is preferably 45 mm or more, more preferably 47 mm or more. The foam stability is preferably 66% or more, more preferably 67% or more.

[0029] (Table 1) TIFF2025135459000001.tif84130

[0030] As shown in Table 1, it was confirmed that the foaming soymilk prepared using the protein ingredient of the present invention had good foaming properties and foam stability after foaming.

[0031] (Examples 6 to 9) Examination of the amount of fat and oil added Soy milk for foaming was prepared in the same manner as in Example 1, except that the amount of fat or oil added was changed to 0.03 to 5% according to the formulation in Table 2, and the foamed soy milk was evaluated. The results are shown in Table 2.

[0032] (Table 2) TIFF2025135459000002.tif114136

[0033] As shown in Table 2, even when the amount of oil added was 5%, good results were obtained in terms of foaming ability and foam stability.

[0034] (Examples 10 to 13, Comparative Examples 2 to 3) Examination of soy milk ratio In previous studies, the effect of foaming was confirmed for a 100% soy milk solution. In order to see the effect of foaming when the soy milk ratio was reduced, the soy milk ratio was changed to 5% to 90%.

[0035] (Table 3) TIFF2025135459000003.tif85128

[0036] As shown in Table 3, it was confirmed that the foaming effect was low when the soy milk ratio was 10% or less. It was found that good foamed soy milk could be obtained when the soy milk ratio was at least 25% or more.

[0037] (Examples 14-15) Examination of other plant milks Almond milk and oat milk were also investigated as plant milks other than soy milk. Plant milks for foaming were obtained in the same manner as in Example 1 based on the formulations in Table 4, except that almond milk or oat milk was used instead of soy milk. Each foamed plant milk was evaluated for foaming ability and foam stability in the same manner as in Example 1. The almond milk used was "Thick Almond Milk, No Sugar" (Tsukuba Dairy Products Co., Ltd., protein content: 3.6%). The oat milk used was prepared by adding 700 parts of water and 0.1 parts of α-amylase to 100 parts of oat flour, enzymatically treating the mixture at 60°C for 30 minutes, and then centrifuging to separate the solid and liquid before sterilizing the resulting oat milk (protein content: 0.7%).

[0038] (Table 4) TIFF2025135459000004.tif159169

[0039] As shown in Table 4, it was found that foaming plant milk with good foaming properties and foam stability could be prepared using almond milk and oat milk.< / nsi>

Claims

1. A plant milk for foaming containing a protein material having the following properties (A) and (B): (A) An aqueous solution containing 20% ​​by mass of crude protein is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%.

2. 2. The plant milk for foaming according to claim 1, wherein (A) has a viscosity of 10,000 mPa·s or less.

3. The plant milk for foaming according to claim 1, wherein in (B), the protein material has a 0.22M TCA solubilization rate of 30% to 95%.

4. 2. The plant milk for foaming according to claim 1, wherein (A) has a viscosity of 10,000 mPa·s or less, and (B) has a 0.22 M TCA solubilization rate of the protein material of 30% to 95%.

5. A beverage having foamed plant milk for foaming according to any one of claims 1 to 4 placed on top.

6. A method for producing plant milk for foaming, which comprises emulsifying plant milk and a raw material containing a protein material having the following properties (A) and (B): (A) An aqueous solution containing 20% ​​by mass of crude protein is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%.

7. A method for producing foamed plant milk, which comprises emulsifying a raw material containing plant milk and a protein material having the following properties (A) and (B) and then foaming the emulsified raw material. (A) An aqueous solution containing 20% ​​by mass of crude protein is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%.

8. A method for whipping vegetable milk, comprising emulsifying vegetable milk and a raw material containing a protein material having the following properties (A) and (B) and then foaming the emulsified vegetable milk. (A) An aqueous solution containing 20% ​​by mass of crude protein is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is less than 100,000 mPa·s. (B) 0.22 M TCA solubilization rate: 10% to 95%.

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