Composition for protein-containing food and beverage

Abstract

To provide a composition formulated with non-polymerized catechins that, when incorporated into a protein-containing food or beverage, produces reduced coagulation and astringency, and to provide a food or beverage comprising the composition.SOLUTION: A composition for protein-containing food and beverage comprising non-polymerized catechins and gallic acid, wherein the content of gallate-type catechins in the non-polymer catechins is 15 mass% or less, and the content of the gallic acid is 15-60 pts.mass per 100 pts.mass of the non-polymerized catechins.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a protein-containing composition for food and drink, and a food and drink containing the composition. [Background technology]

[0002] Catechins have been reported to have anti-obesity effects, suppress the rise in postprandial blood glucose levels, etc., and their incorporation into various foods, beverages, and supplements has been investigated. For example, Patent Document 1 proposes a purified tea extract that has reduced bitterness, sourness, and unpleasant flavors, is easily incorporated into various beverages, etc., and has high stability of non-polymer catechins when beverages containing the purified tea extract are sterilized and heated, and that has (1) 50 to 90% by weight of non-polymer catechins in the solid content, (2) a gallate ratio of the non-polymer catechins is 0.001 to 43% by weight, and (3) a gallic acid amount / non-polymer catechins (weight ratio) of 0.1 or less, with the aim of providing such a purified tea extract. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4902655 Summary of the Invention [Problem to be solved by the invention]

[0004] However, it has been found that the purified tea extract of Patent Document 1 may produce aggregates or produce an astringent taste when blended with protein-containing foods and beverages.

[0005] The present invention relates to a composition for incorporating non-polymer catechins, which produces little aggregates or astringent taste when incorporated into a food or beverage containing protein, and to a food or beverage containing the composition. [Means for solving the problem]

[0006] The present invention relates to the following [1] and [2]. [1] A composition for a protein-containing food or beverage, comprising non-polymer catechins and gallic acid, wherein the content of gallate-type catechins in the non-polymer catechins is 15% by mass or less, and the content of gallic acid per 100 parts by mass of the non-polymer catechins is 15 to 60 parts by mass. [2] A food or beverage product comprising the protein-containing composition for food or beverage use described in [1]. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a composition for incorporating non-polymer catechins, which produces little aggregates or astringent taste when incorporated into a food or beverage containing protein, and a food or beverage containing the composition. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present inventors have conducted extensive research into the above-mentioned problems and have newly discovered that the above-mentioned problems can be solved by limiting the amount of gallate-type catechins in non-polymer catechins to a specific amount or less and by limiting the content of gallic acid relative to the non-polymer catechins to a specific range.

[0009] The protein-containing composition for food or drink of the present invention contains non-polymer catechins and gallic acid.

[0010] Non-polymer catechins are a collective term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate, and the content of non-polymer catechins refers to the total amount of these. From the viewpoint of taste, such as bitterness and astringency, the content of non-polymer catechins in the protein-containing composition for food or beverage of the present invention is preferably 30 to 80% by mass, more preferably 30 to 75% by mass, and even more preferably 30 to 60% by mass. The content of non-polymer catechins is measured by the method described below.

[0011] Non-polymer catechins are classified into gallated catechins and non-gallated catechins. Gallated catechins are a general term for catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate, and the content of gallated catechins refers to the total amount of these. Non-gallated catechins are a general term for catechin, gallocatechin, epicatechin, and epigallocatechin, and the content of non-gallated catechins refers to the total amount of these. In the protein-containing food and beverage composition of the present invention, the content of gallated catechins in the non-polymer catechins is 15% by mass or less, preferably 13% by mass or less, and more preferably 10% by mass or less, from the viewpoint of reducing aggregates and astringent taste. The lower limit can be, for example, 1% by mass or more, 2% by mass or more, etc.

[0012] The content of gallic acid in the protein-containing composition for food or drink of the present invention is preferably 10 to 30% by mass, more preferably 10 to 25% by mass, from the viewpoint of taste such as bitterness, astringency, etc. The content of gallic acid is measured by the method described below.

[0013] In the protein-containing composition for food and beverage of the present invention, the content of gallic acid per 100 parts by mass of non-polymer catechins is 15 to 60 parts by mass, preferably 18 to 60 parts by mass, and more preferably 20 to 58 parts by mass, from the viewpoint of reducing aggregates and astringent taste.

[0014] The mass ratio of gallic acid to gallate-type catechins in the protein-containing composition for food or drink of the present invention is preferably 1.0 to 12.0, more preferably 1.0 to 10.0, and even more preferably 1.2 to 6.5.

[0015] The protein-containing food and beverage composition of the present invention may optionally contain fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohol, sweeteners, acidulants, antioxidants, stabilizers, emulsifiers, etc.

[0016] The fatty acids are not particularly limited as long as they can be used in foods, beverages, etc., and examples include caproic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, vaccenic acid, linoleic acid, α-linolenic acid, β-linolenic acid, dihomo-γ-linolenic acid, arachidonic acid, lignoceric acid, nervonic acid, 9-tetradecenoic acid, 9-pentadecenoic acid, docosahexaenoic acid, and eicosapentaenoic acid.

[0017] The protein is not particularly limited as long as it can be used in foods and beverages, etc., and examples include plant-derived proteins (corn protein, soy protein, pea protein, mung bean protein, barley protein, wheat protein (gluten, etc.), rice protein, vegetable-derived proteins, fruit-derived proteins), fibroin, plasma proteins, egg-derived proteins (egg white, albumin, etc.), meat-derived proteins, marine proteins, gelatin, collagen, dairy proteins (milk, skim milk powder, whole milk powder, milk protein concentrate, whey protein (whey), casein, sodium caseinate, casein phosphopeptide, lactoferrin, etc.), polyglutamic acid, and microbial proteins such as yeast-derived proteins.

[0018] The peptide is not particularly limited as long as it can be used in foods and drinks, and examples thereof include those obtained by decomposing the above proteins.

[0019] The amino acids are not particularly limited as long as they can be used in foods, beverages, etc., and examples include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, valine, histidine, isoleucine, leucine, lysine, threonine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, and theanine.

[0020] The vitamins are not particularly limited as long as they can be used in foods and beverages, and examples include vitamin A, vitamin B1, vitamin B2, niacin, pantothenic acid, vitamin B6, vitamin B12, biotin, ascorbic acid (vitamin C), vitamin D2, vitamin D3, vitamin E, vitamin K, and folic acid.

[0021] The minerals are not particularly limited as long as they can be used in foods, beverages, etc., and examples include sodium, potassium, calcium, iron, magnesium, copper, manganese, selenium, phosphorus, iodine, chromium, and molybdenum.

[0022] The alcohol is not particularly limited as long as it can be used in foods, beverages, etc., and examples include monohydric alcohols such as methanol, ethanol, 1-propanol, isopropanol, 1-butanol, 2-butanol, isobutanol, isoamyl alcohol, 2-pentanol, 3-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, 1-heptanol, 2-heptanol, 3-heptanol, and 4-heptanol; polyhydric alcohols such as ethylene glycol, propylene glycol, 1,3-butanediol, and glycerin; and flavor-containing alcohol components.

[0023] The sweetener is not particularly limited as long as it can impart sweetness and can be used in foods, beverages, etc., and examples thereof include sugars, sugar alcohols, and high-intensity sweeteners. Examples of sugars include monosaccharides such as fructose, glucose, rhamnose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, polysaccharides such as powdered starch syrup, oligosaccharides such as maltooligosaccharides and galactooligosaccharides, starch syrup, and honey. Examples of sugar alcohols include sorbitol, erythritol, xylitol, maltitol, lactitol, mannitol, threitol, arabinitol, ribitol, reduced starch syrup, and reduced palatinose. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, advantame, saccharin, neotame, thaumatin, monellin, monatin, monk fruit extract, licorice extract, glycyrrhizin, stevia extract, enzyme-treated stevia, rebaudioside A, stevioside, glycyrrhizin, mabinlin, and brazzein.

[0024] The acidulant is not particularly limited as long as it imparts a sour taste and can be used in foods, beverages, etc., and examples thereof include adipic acid, butyric acid, isobutyric acid, citric acid, gluconic acid, succinic acid, formic acid, acetic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, propionic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, vanillic acid, 4-hydroxy-3,5-dimethoxybenzoic acid, polyphosphoric acid, pyrophosphoric acid, metaphosphoric acid, phosphoric acid, and salts thereof.

[0025] The antioxidant is not particularly limited as long as it can be used in foods, beverages, etc., and examples thereof include erythorbic acid, sulfites, tocopherols, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), ethylenediaminetetraacetic acids, licorice oil extract, edible canna extract, clove extract, sage extract, tempeh extract, Houttuynia cordata extract, green coffee bean extract, chlorogenic acid, sunflower seed extract, grape seed extract, blueberry leaf extract, propolis extract, ginkgo extract, bayberry extract, myricitrin, eucalyptus globulus extract ... Examples of antioxidants include potash leaf extract, rosemary extract, clove extract, enzyme-treated rutin, enzyme-treated isoquercitrin, enzyme-treated hesperidin, monoglucosyl hesperidin, isoflavone, taxifolin (dihydroquercetin), polymerized catechin, tea extract, nobiletin, methoxyflavone, coenzyme Q10, apple extract, enzymatically hydrolyzed apple extract, sesame oil extract, rice bran oil extract, tannin, caffeine, and oxides of these antioxidants, such as dehydroascorbic acid, erythorbic acid oxide, and tocopherol oxide.

[0026] The stabilizer is not particularly limited as long as it can be used in foods and beverages, and examples thereof include gum arabic, gellan gum, agar, carrageenan, xanthan gum, locust bean gum, cellulose, ghatti gum, pectin, guar gum, tamarind gum, carboxymethylcellulose, alginic acid, alginate ester, glucono delta lactone, collagen, welan gum, karaya gum, pullulan, gelatin, tara gum, Acrobacterium succinoglucan, curdlan, soybean polysaccharides, modified starch, dextrose, and the like. Examples of suitable cellulose acetates include cellulose acetate, β-glucan, guar gum enzymatic hydrolysate, amaceous seed gum, dammar resin, arabinogalactan, agarose, fucoidan, chitin, chitosan, chitosan oligosaccharide, glucosamine, konjac flour, glucomannan, sodium carboxymethylcellulose, calcium carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, fermented cellulose, hydroxypropyl starch, dextrin, maltodextrin, hyaluronic acid, and polyglutamic acid.

[0027] The emulsifier is not particularly limited as long as it can be used in foods, beverages, etc., and examples thereof include sorbitol fatty acid esters, polysorbitol fatty acid esters, organic acid monoglycerides, lecithin, enzymatically decomposed lecithin, sucrose fatty acid esters, glycerin fatty acid esters, saponin, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates. Examples of lecithin include sunflower lecithin, rapeseed lecithin, egg yolk lecithin, and soybean lecithin.

[0028] The protein-containing composition for food and drink of the present invention can be used in a variety of foods and drinks because it produces little aggregates or astringent taste when added to protein-containing foods and drinks. Here, the protein in the protein-containing food or beverage is not particularly limited, but examples include plant-derived proteins (corn protein, soy protein, pea protein, mung bean protein, barley protein, wheat protein (gluten, etc.), rice protein, vegetable-derived proteins, fruit-derived proteins), fibroin, plasma proteins, egg-derived proteins (egg white, albumin, etc.), meat-derived proteins, seafood-derived proteins, gelatin, collagen, dairy proteins (milk, skim milk powder, whole milk powder, milk protein concentrate, whey protein (whey), casein, sodium caseinate, casein phosphopeptide, lactoferrin, etc.), polyglutamic acid, and microbial proteins such as yeast-derived proteins. Protein-containing foods and beverages include, but are not limited to, milk drinks, sports drinks, vegetable drinks, fortified foods, nutritional supplements, functional foods, foods for specified health uses, health foods, supplements, etc. Examples of foods and beverages include special foods and therapeutic foods such as protein-, phosphorus-, and potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, foods with intestinal regulating properties, calcium-, iron-, and vitamin-enriched foods, hypoallergenic foods, thickened liquid foods, blender foods, and chopped foods, as well as milk, soy milk, dairy drinks, lactic acid bacteria drinks, fruit juice soft drinks, carbonated drinks, fruit juice drinks, vegetable juice drinks, coffee drinks, tea drinks, amino acid drinks, starch drinks, protein drinks, sports drinks, functional drinks, vitamin supplement drinks, balanced nutritional supplement drinks, powdered drinks, non-alcoholic beer, fruit wine, shochu, yogurt, various soups such as consommé soup, potage soup, cream soup, and Chinese soup, as well as soups such as miso soup, stew, curry, and gratin.

[0029] The content of the protein-containing composition for food and beverages of the present invention in protein-containing foods and beverages is not particularly limited and will vary depending on the type of food and beverage. The content of the protein-containing composition for food and beverages of the present invention per 100 parts by mass of the protein-containing food and beverage can be, for example, 0.001 to 85 parts by mass, 0.005 to 70 parts by mass, etc.

[0030] The method for producing the protein-containing composition for food or beverage of the present invention is not particularly limited, but can be obtained by adjusting the content of gallate-type catechins in non-polymer catechins or the content of gallic acid relative to the non-polymer catechins in a composition containing non-polymer catechins such as green tea extract. For example, a production embodiment including a step of hydrolyzing green tea extract with alkali or enzymes is exemplified, with enzymatic hydrolysis being preferred.

[0031] Here, green tea extract refers to an extract obtained by extracting green tea leaves with hot water or a water-soluble organic solvent, and concentrating and, in some cases, purifying the extract. Examples of green tea extracts that can be used include those prepared by methods exemplified in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and JP-A-2003-304811. Commercially available green tea extracts include Sunphenon (manufactured by Taiyo Kagaku Co., Ltd.), Theafuran (manufactured by Ito En Co., Ltd.), and Polyphenon (manufactured by Tokyo Food Techno Co., Ltd.). This green tea extract concentrate can be in the form of a solid, powder, aqueous solution, or slurry. Column-purified or chemically synthesized green tea extracts can also be used. Tea leaves from which green tea extract can be obtained include those of the genus Camellia, such as teas produced from tea leaves obtained from C. sinensis, C. assamica, and the Yabukita species, or hybrids thereof.

[0032] The preferred enzymatic hydrolysis method for green tea extract is hydrolysis with an enzyme having tannase activity. Here, "having tannase activity" refers to the ability to decompose tannins, and any substance having this activity can be used. Its source is not particularly limited, but examples include tannase obtained by culturing tannase-producing fungi belonging to the genera Aspergillus, Penicillium, Rhizopus, and Mucor according to standard methods. Either unpurified or purified tannase can be used. Commercially available products include Tannase "Kikkoman" (Kikkoman Corporation), Tannase "Sankyo" (Sankyo Lifetech Co., Ltd.), and Sumiteam TAN (Shin-Nihon Chemical Co., Ltd.). Hydrolysis with an enzyme having tannase activity converts gallated catechins into non-gallated catechins and gallic acid, thereby reducing the gallated catechin content in non-polymer catechins and increasing the gallic acid content relative to non-polymer catechins. Furthermore, the component contents can be adjusted by mixing compositions prepared by the above methods.

[0033] The amount of tannase to be added can be appropriately determined depending on its potency and is not particularly limited, but is, for example, 0.001 to 1 part by mass, preferably 0.05 to 0.5 parts by mass, and more preferably 0.01 to 0.2 parts by mass per 100 parts by mass of green tea extract.

[0034] The contents of gallic acid and non-polymer catechins are measured by the following high performance liquid chromatography method.

[0035] Approximately 250 mg of sample (the weight is Wsam) is weighed out, dissolved in ultrapure water, and then adjusted to 50 ml. The solution is then diluted with ultrapure water as needed. The solution is filtered through a 0.45 μm hydrophilic PTFE filter. The filtrate is used as the sample solution and measured using high-performance liquid chromatography (HPLC; manufactured by Shimadzu Corporation).

[0036] <Quantitative> Analyze the standard solution, measure the peak area of each component from the obtained chromatogram, and create a calibration curve for each component. Then, analyze the sample solution and calculate the component content in the sample using the calibration curve from the peak area of the chromatograph of each component.

[0037] <Preparation of Solvent and Sample Solution> 1) Aqueous methanol solvent Mix methanol / water / phosphoric acid at a ratio of 17 / 83 / 0.5 (v / v / v), and then filter with a 0.45 μm cellulose acetate filter. 2) Aqueous phosphoric acid solution Weigh 1 g of phosphoric acid into a 1 L volumetric flask and make up to the mark with water (0.1% (w / v)) 3) Standard solution After drying the standard substances in a desiccator, accurately weigh 5 mg each, dissolve them in a 0.1% (w / v) aqueous phosphoric acid solution, and make up to 25 ml to prepare a 0.2 mg / mL standard solution. Dilute appropriately with a 0.1% aqueous phosphoric acid solution to also prepare standard solutions of 0.05, 0.02, 0.005, and 0.002 mg / mL. Filter the prepared solutions with a 0.45 μm hydrophilic PTFE (tetrafluoroethylene resin) filter.

[0038] <HPLC Conditions> Column: CAPCELL PAK C18 UG120 (inner diameter 4.6 mm × length 100 mm, particle size 3 μm; Osaka Soda) Guard column: CAPCELL PAK C18 UG120 guard cartridge (inner diameter 2.0 mm × length 10 mm; Osaka Soda) Column temperature: 35 °C Flow rate: 0.8 mL / min Mobile phase: Use the above-mentioned aqueous methanol solvent. Detection conditions: UV 280 nm Injection volume: 10 μL

Example

[0039] Hereinafter, the present invention will be specifically described with reference to examples and comparative examples, but the present invention is not limited thereto.

[0040] Preparation of protein-containing food and beverage compositions Example 1 120 g of green tea extract 1 containing non-polymer catechins (trade name: Sunphenon, manufactured by Taiyo Kagaku Co., Ltd.), 0.945 g of tannase (trade name: Sumiteam TAN, manufactured by Shin-Nihon Kagaku Co., Ltd.), and 6000 g of city water were mixed and reacted at 30°C for 8 hours. After the 8-hour reaction, the mixture was heated to 90°C and maintained for 5 minutes to inactivate the enzyme. After the reaction, the solution was concentrated to a Brix of 17% using an evaporator, and the concentrate was filtered through a 0.45 μm hydrophilic PTFE (polytetrafluoroethylene) filter. The filtrate was spray-dried and powdered to prepare a protein-containing composition for food or beverage use. After spray drying, the catechin and gallic acid contents were measured. The measurement results are shown in Table 1.

[0041] Example 2 A protein-containing composition for food or drink was prepared in the same manner as in Example 1, except that green tea extract 2 containing non-polymer catechins (trade name Sunphenon 90MB-OP, manufactured by Taiyo Kagaku Co., Ltd.) was used as the raw material.

[0042] Example 3 A protein-containing composition for food or drink was prepared in the same manner as in Example 2, except that the enzyme reaction time was changed to 6 hours.

[0043] Example 4 A protein-containing composition for food or beverage was prepared in the same manner as in Example 1, except that green tea extract 3 containing non-polymer catechins (trade name Sunphenon 30S-OP, manufactured by Taiyo Kagaku Co., Ltd.) was used as the raw material.

[0044] Comparative Example 1 A protein-containing composition for food or drink was prepared in the same manner as in Example 4, except that the enzyme reaction was not carried out.

[0045] Comparative Example 2 A protein-containing composition for food or drink was prepared in the same manner as in Example 2, except that the enzyme reaction was not carried out.

[0046] Comparative Example 3 A protein-containing composition for food and beverage use was prepared in the same manner as in Example 1, except that no enzymatic reaction was performed and a solution of green tea extract 2 in city water was purified by subjecting it to a synthetic adsorbent (trade name Purolite PAD950, manufactured by Purolite Co., Ltd.).

[0047] Comparative Example 4 A protein-containing composition for food and beverage use was prepared in the same manner as in Example 1, except that green tea extract 4 containing non-polymer catechins (trade name Sunphenon CF-T-OP, manufactured by Taiyo Kagaku Co., Ltd.) was used as the raw material and the enzyme reaction time was changed to 6 hours.

[0048] Comparative Example 5 A protein-containing composition for food or beverage was prepared in the same manner as in Example 1, except that green tea extract 1 containing non-polymer catechins was used as the raw material, the enzyme reaction time was changed to 10 hours, and epigallocatechin gallate was then added so that the content of gallate-type catechins in the non-polymer catechins was 14% by mass.

[0049] Comparative Example 6 A protein-containing composition for food or drink was prepared in the same manner as in Example 1, except that the enzyme reaction time was changed to 4 hours.

[0050] [Table 1]

[0051] Preparation of Gummies The protein-containing composition for food and beverages of each Example and Comparative Example, 5 parts by weight of gelatin, 36.7 parts by weight of 100% orange juice, and 20 parts by weight of granulated sugar were mixed and dissolved in a hot water bath, and then 35 parts by weight of granulated sugar and 1.5 parts by weight of citric acid were added, heated, and boiled down to a Brix of 75%. Then, 0.2 parts by weight of flavoring was added, and the mixture was filled into a container and cooled to prepare gummy candies. The protein-containing composition for food and beverages was added in an amount that would result in a non-polymer catechin content of 0.6 parts by weight.

[0052] <Agglutinate> The presence or absence of aggregates was confirmed visually, and the results are shown in Table 2.

[0053] <Moldability> The results were evaluated by visual observation according to the following criteria, and are shown in Table 2. (Evaluation criteria) Good: Solidifies after cooling and retains its shape after being removed from the container Poor: Sets after cooling, but does not hold its shape after being removed from the container Bad: After cooling, some parts remain unsolidified (appear liquid-like)

[0054] <Removability> The results were evaluated by visual observation according to the following criteria, and are shown in Table 2. (Evaluation criteria) Good: When taking out, there is no sticking to the container and no stickiness is observed. Slightly bad: When taking out, there is no adhesion to the container, but there is stickiness. Bad: When taking out, some residue remains on the container

[0055] <Bitterness> Sensory evaluation was carried out by five expert panelists according to the following evaluation criteria. A score of 2.0 or less was considered pass. The average scores of the five expert panelists are shown in Table 2. (Evaluation criteria) 4: Feel 3: Somewhat 2: Somewhat difficult to feel 1: Hard to feel

[0056] <Astringent taste> Sensory evaluation was carried out by five expert panelists according to the following evaluation criteria. A score of 2.0 or less was considered pass. The average scores of the five expert panelists are shown in Table 2. (Evaluation criteria) 4: Feel 3: Somewhat 2: Somewhat difficult to feel 1: Hard to feel

[0057] [Table 2]

[0058] Preparation of milk drinks The protein-containing composition for food and beverages of each Example and Comparative Example was mixed with 5 parts by mass of water, and then 95 parts by mass of commercially available milk was added and mixed. After filling into bottles, the mixture was sterilized at 85°C for 30 minutes to prepare a milk beverage. The protein-containing composition for food and beverages was added in an amount that resulted in a non-polymer catechin content of 0.6 parts by mass. The appearance and color of the resulting milk beverage were visually inspected, and the presence of aggregates, bitterness, and astringency were evaluated using the same criteria as above. The results are shown in Table 3.

[0059] [Table 3]

[0060] Preparation of sour milk drink The protein-containing composition for food or beverage of each Example or Comparative Example was mixed with 5 parts by mass of water, and then 95 parts by mass of commercially available yogurt drink was added and mixed. After filling into a bottle, the mixture was sterilized at 85°C for 30 minutes to prepare a sour milk beverage. The protein-containing composition for food or beverage was added in an amount that resulted in a non-polymer catechin content of 0.6 parts by mass. The appearance, color, aggregates, bitterness, and astringency were evaluated using the same criteria as above. The results are shown in Table 4.

[0061] [Table 4]

[0062] Preparation of lactic acid bacteria drink The protein-containing composition for food and beverages of each Example and Comparative Example was mixed with 5 parts by mass of water, and then 95 parts by mass of a commercially available lactic acid bacteria beverage was added and mixed. After filling into bottles, the mixture was sterilized at 85°C for 30 minutes to prepare a lactic acid bacteria beverage. The protein-containing composition for food and beverages was added in an amount that resulted in a non-polymer catechin content of 0.6 parts by mass. The appearance, color, aggregates, bitterness, and astringency were evaluated using the same criteria as above. The results are shown in Table 5.

[0063] [Table 5]

[0064] As shown in Tables 2 to 5, all of the foods and beverages using the protein-containing compositions for foods and beverages of Examples 1 to 4 had few aggregates and astringent taste, and were preferable.

[0065] Formulation examples for protein-containing food and beverage compositions Formulation example 1: Gummy candy A gummy candy was produced containing the protein-containing composition for food or beverage of Example 1. By adding the protein-containing composition for food or beverage of Example 1, this product can be suitably used as a food (gummy candy) in which the astringent taste and aggregates derived from non-polymer catechins are reduced.

[0066] [Table 6]

[0067] Prescription example 2: Jelly A jelly was prepared containing the protein-containing composition for food and beverages of Example 2. By adding the protein-containing composition for food and beverages of Example 2, this product can be suitably used as a food (jelly) in which the astringent taste derived from non-polymer catechins is reduced.

[0068] [Table 7]

[0069] Formulation example 3: Ice cream Ice cream was prepared containing the protein-containing composition for food and beverages of Example 3. By adding the protein-containing composition for food and beverages of Example 3, this product can be suitably used as a food (ice cream) in which the astringent taste derived from non-polymer catechins is reduced.

[0070] [Table 8]

[0071] Prescription Example 4: Tablets A tablet was prepared containing the protein-containing composition for food and beverage of Example 1. This product can be suitably used as a food (tablet) in which the astringent taste derived from non-polymer catechins is reduced by adding the protein-containing composition for food and beverage of Example 1.

[0072] [Table 9]

[0073] Formulation example 5: Soy milk drink A soy milk beverage was prepared containing the protein-containing composition for food and beverage of Example 2. By adding the protein-containing composition for food and beverage of Example 2, this product can be suitably used as a beverage (soy milk beverage) in which the astringent taste, aggregates, and color change derived from non-polymer catechins are reduced.

[0074] [Table 10]

[0075] Formulation example 6: Soup container drink A soup drink was prepared containing the protein-containing composition for food and beverage of Example 3. By adding the protein-containing composition for food and beverage of Example 3, this product can be suitably used as a drink (soup drink) in which the astringent taste, aggregates, and color change derived from non-polymer catechins are reduced.

[0076] [Table 11]

[0077] Formulation example 7: Milk cocoa drink A milk cocoa beverage was prepared containing the protein-containing composition for food or beverage of Example 1. By adding the protein-containing composition for food or beverage of Example 1, this product can be suitably used as a beverage (milk cocoa beverage) with reduced astringent taste and aggregates derived from non-polymer catechins.

[0078] [Table 12] [Industrial Applicability]

[0079] The protein-containing composition for food and drink of the present invention can be suitably used as an additive for various protein-containing food and drink.

Claims

1. A protein-containing composition for food or drink, comprising non-polymer catechins and gallic acid, wherein the content of gallate-type catechins in the non-polymer catechins is 15% by mass or less, and the content of gallic acid per 100 parts by mass of the non-polymer catechins is 15 to 60 parts by mass.

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

Images