Beverage

Abstract

To provide a high-protein beverage which, despite being high in protein and low in fat, has a rich flavor, a good mouthfeel, and a smooth texture that makes it easy to drink.SOLUTION: The beverage has a protein content of 6-12 wt.% and a fat content of less than 0.7 wt.%, and further contains 0.5-6 wt.% of chickpea flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to beverages. [Background technology]

[0002] With the recent increase in health consciousness, nutritional supplements fortified with nutrients such as protein, dietary fiber, vitamins, and minerals have been gaining popularity. Protein, one of the three major nutrients, is essential for muscles, bones, and blood, so there is particularly high demand for nutritional supplements with increased protein content. There is a need for the development of products that are high in protein but low in carbohydrates and lipids, allowing for efficient protein intake.

[0003] Among such nutritional supplements, there are high-protein beverages that allow easy intake of protein. The protein content of such beverages can generally be increased by adding vegetable proteins such as soybean proteins or animal proteins such as whey proteins to the raw materials. Among these, soybean proteins are often used as a protein material due to their high nutritional value as well as their easy availability as a raw material.

[0004] However, when soy protein is added in large amounts to a high-protein beverage, the beverage has the problem of becoming rough on the tongue and difficult to swallow.Furthermore, when a large amount of soy protein is added and the beverage is made low in fat, the beverage loses its desired richness.

[0005] Various solutions to these problems have been proposed. For example, Patent Document 1 discloses a vegetable protein-containing liquid composition that contains legume-derived protein and lipid and satisfies certain requirements, including a viscosity at 20°C, 5°C, or 50°C within a specified range, and that does not gel or aggregate or solidify due to acid even when containing a high concentration of vegetable protein, and has a good texture, smoothness, and flavor.

[0006] Patent Document 2 discloses a liquid vegan food composition that combines grains and legumes, has a taste similar to that of milk, and has an appropriate balance of carbohydrates, lipids, and proteins. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2020 / 208734 [Patent Document 2] International Publication No. 2021 / 259802 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the vegetable protein-containing liquid composition described in Patent Document 1 has a high lipid content and does not allow for sufficiently efficient protein intake. Furthermore, the liquid vegan food composition described in Patent Document 2 has a rough texture due to the essential incorporation of grains, and also has a high carbohydrate content, as described in the examples, where the carbohydrate (excluding fiber) content is 60% by weight (removing fiber from carbohydrates essentially corresponds to sugars, resulting in a sugar content of approximately 60% by weight). Thus, there is still room for improvement in high-protein beverages, and a technical solution has been sought.

[0009] An object of the present invention is to provide a high-protein beverage that is rich in flavor, has a pleasant texture on the tongue, is smooth to the throat, and is easy to drink, even though it is high in protein and low in fat. [Means for solving the problem]

[0010] As a result of extensive research to solve the above problems, the inventors of the present invention have found that a beverage having a protein content and a lipid content each within a specific range, to which a specific amount of chickpea flour is blended, is rich in flavor, has a pleasant texture on the tongue, is smooth to the throat, and is easy to drink, even though it is high in protein and low in lipid, and have thus completed the present invention.

[0011] That is, the present invention relates to a beverage having a protein content of 6 to 12 wt % and a lipid content of less than 0.7 wt %, wherein the beverage contains 0.5 to 6 wt % chickpea flour. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a high-protein beverage that is rich in flavor, has a pleasant texture on the tongue, is smooth down the throat, and is easy to drink, even though it is high in protein and low in fat. DETAILED DESCRIPTION OF THE INVENTION

[0013] [Beverage] The present invention will be described in further detail below. A beverage according to one embodiment of the present invention has a protein content of 6 to 12 wt % and a lipid content of less than 0.7 wt %, and contains 0.5 to 6 wt % chickpea flour. Despite being high in protein and low in lipid, this beverage has a rich flavor, a pleasant texture on the tongue, and is easy to drink.

[0014] (protein) The protein content of the beverage is preferably 6 to 12 wt %, more preferably 6 to 10.5 wt %, even more preferably 6 to 8.5 wt %, and particularly preferably 6 to 8 wt %. If the protein content is greater than 12 wt %, the viscosity of the beverage may increase, resulting in a poor texture on the tongue and a poor smoothness down the throat. If the protein content is less than 6 wt %, the amount of protein ingested from the beverage is small, making it difficult to efficiently ingest protein.

[0015] The protein content in the entire beverage refers to the total content of all proteins contained in the beverage, and the total protein includes proteins contained in all ingredients used in the beverage.

[0016] The protein content in the entire beverage can be calculated from the protein content in the raw materials and the blending amounts of those raw materials, or can be measured by known methods, for example, by the Kjeldahl method.

[0017] Examples of the protein include vegetable proteins and animal proteins, and vegetable proteins include proteins derived from beans such as chickpea protein, pea protein, and soybean protein, as well as vegetable proteins other than bean proteins (e.g., wheat protein, almond protein, and rice protein), and animal proteins include milk proteins such as whey protein and casein protein, collagen, and egg protein. The protein may be a target protein purified and separated from a protein-containing raw material, or it may be a protein introduced by blending a protein-containing raw material, i.e., a protein inherent in the raw material.

[0018] The protein preferably includes soy protein. The content of soy protein in the entire beverage is preferably 5.5 to 10% by weight, more preferably 5.5 to 9.5% by weight, and even more preferably 5.5 to 7.5% by weight. Because soy protein is easily available as a raw material and has high nutritional value, even a high-protein, low-fat beverage has a rich flavor, a pleasant texture on the tongue, a smooth throat feel, and is easy to drink. In addition, it is possible to achieve both ease of availability as a protein raw material and high nutritional value.

[0019] Although the beverage does not contain animal protein, it is high in protein and low in fat, has a rich flavor, is pleasant to the touch, and is smooth to the throat. Therefore, as a measure against the possibility of a global protein crisis (shortage of protein supply), it can also contribute to providing foods that use new proteins as an alternative to animal protein. From this perspective, the animal protein content of the beverage is preferably 5% by weight or less, more preferably 3% by weight or less, and most preferably 0% by weight.

[0020] (Fat) From the viewpoint of efficient protein intake, the lipid content of the beverage is preferably less than 0.7 wt %, more preferably less than 0.65 wt %. If it is 0.7 wt % or more, the lipid content in the beverage becomes high, making it difficult to efficiently ingest protein. From the viewpoint of imparting body to the beverage, it may be 0.6 wt % or more, and considering the lipids derived from the raw materials, it may be 0.1 wt % or more.

[0021] The lipid content in the entire beverage refers to the total content of all lipids contained in the beverage, and the total lipids include lipids contained in all ingredients used in the beverage.

[0022] The lipid content in the entire beverage can be calculated from the lipid content in the raw materials and the blending amounts of those raw materials, or can be measured by known methods, for example, Soxhlet extraction method or acid decomposition method.

[0023] Examples of the lipids include lipids derived from vegetable raw materials such as beans, such as chickpeas and soybeans, grains, and seeds; lipids derived from animal raw materials such as milk and eggs; and lipids derived from edible oils.

[0024] (chickpea flour) The content of the chickpea flour in the beverage is preferably 0.5 to 6% by weight, more preferably 1 to 5% by weight, and even more preferably 2 to 5% by weight. If the content is more than 6% by weight, the carbohydrate content may be too high. If the content is less than 0.5% by weight, it may be difficult to fully enjoy the effects of the chickpea flour, such as a pleasant texture on the tongue, a smooth feeling down the throat, and ease of drinking.

[0025] The inclusion of chickpea flour in the beverage can suppress an increase in viscosity of the beverage when heated, smoothen the liquid, improve the texture on the tongue, make it smooth to swallow, and make it easier to drink. However, these effects cannot be obtained by simply including chickpea protein, which is purified protein contained in chickpea flour, in the beverage.

[0026] The mechanism by which the inclusion of chickpea flour has an effect is thought to be as follows: Starch, which is made up of polysaccharides among carbohydrates, has the property of absorbing water and gelatinizing faster than protein when heated, and chickpea flour contains a moderate amount of both protein and starch (carbohydrate content of chickpea flour: 49.4% by weight, dietary fiber content: 16.3% by weight, protein content: 20% by weight), so when heated, the starch in the chickpea flour absorbs water in preference to the protein, making it difficult for the protein (this refers not only to chickpea protein but to all protein contained in the beverage) to absorb water. It is therefore thought that the increase in viscosity due to protein absorption is suppressed.

[0027] (Carbohydrates) The carbohydrate content is preferably 0.1 to 7% by weight, more preferably 0.1 to 6% by weight, and even more preferably 0.1 to 5% by weight of the total beverage, in order to achieve a beverage that is high in protein and low in fat, yet has a rich flavor, a pleasant texture, a smooth throat feel, and is easy to drink, and in order to ensure hygienic storage stability.

[0028] The carbohydrate content in the entire beverage refers to the total content of all carbohydrates contained in the beverage, and the carbohydrates include carbohydrates contained in all ingredients used in the beverage.

[0029] The carbohydrate content in the entire beverage can be calculated from the carbohydrate content in the raw materials and the blending amounts of those raw materials, or it can be derived by known methods, such as the subtraction method (a value obtained by subtracting from the total the sum of the protein content, lipid content, total dietary fiber content, organic acid content, ash content, alcohol content, nitrate ion content, polyphenol content (including tannins), caffeine content, theobromine content, carbon dioxide content generated by heating, water content, etc.).

[0030] Examples of carbohydrates include sugars, mixtures of these sugars, derivatives, starch hydrolysates, and natural sweeteners such as honey and maple sugar. Examples of sugars include monosaccharides such as glucose (grape sugar), fructose (fruit sugar), galactose, xylose, and L-arabinose; disaccharides such as sucrose (cane sugar), lactose (milk sugar), maltose (malt sugar), trehalose, lactulose, and palatinose; and trisaccharides or higher polysaccharides such as oligosaccharides, raffinose, palatinose oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylooligosaccharide dextrin, and dextrin. Examples of the sugar mixtures, derivatives, and starch hydrolysates include sugar alcohols such as sorbitol, maltitol, erythritol, mannitol, and xylitol; white sugar; brown sugar; unrefined sugar; granulated sugar; powdered sugar; maltose syrup; enzyme-saccharified starch syrup; reduced starch syrup; isomerized liquid sugar; sucrose-bound starch syrup; reducing sugar; reduced palatinose; and reduced lactose.

[0031] In this disclosure, "carbohydrate" is a type of carbohydrate, and "carbohydrate" includes both dietary fiber and sugars. Furthermore, "dietary fiber" refers to carbohydrates that are indigestible or difficult to digest by human digestive enzymes, and "carbohydrate" refers to available carbohydrates by subtraction, i.e., carbohydrates other than dietary fiber. The "carbohydrate" also includes polysaccharides such as gelling agents. Furthermore, "dietary fiber" includes both soluble dietary fiber and insoluble dietary fiber.

[0032] The beverage may contain dietary fiber. The inclusion of dietary fiber leads to enhanced nutritional value and improved quality stability. Examples of dietary fiber include dietary fiber derived from beans such as chickpeas and soybeans, Jerusalem artichoke, burdock, chicory, onion, garlic, chive, apple, orange, citrus, potato, oat, etc. Specific examples of water-soluble dietary fiber include inulin, isomaltodextrin, indigestible dextrin, pectin, guar gum, glucomannan, alginic acid, and agarose, while specific examples of insoluble dietary fiber include cellulose, hemicellulose, chitin, chitosan, and lignin.

[0033] The beverage preferably contains inulin to enhance its richness. The content of inulin in the entire beverage is preferably 0.1 to 6 wt %, more preferably 0.1 to 5 wt %, and even more preferably 0.1 to 4 wt %.

[0034] The content of water-soluble dietary fiber in the entire beverage can be calculated from the content of water-soluble dietary fiber in the raw materials and the amount of the raw materials mixed in, or can be measured by known methods, for example, enzymatic HPLC.

[0035] (soybean flour) To enhance the body of the beverage, the beverage may contain soybean flour as a raw material for the soy protein, lipids, carbohydrates, and dietary fiber. When soybean flour is contained, the content of soybean flour is preferably 0.2 to 5 wt %, more preferably 0.5 to 3 wt %, and even more preferably 0.5 to 2 wt % of the total beverage.

[0036] (emulsifier) The beverage may contain an emulsifier from the viewpoint of inhibiting separation, aggregation, film formation, and precipitation of water-insoluble components (for example, soybean protein) that may be contained in the beverage during storage.

[0037] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, and propylene glycol fatty acid esters; naturally derived emulsifiers including lecithins such as soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof, as well as modified lecithins such as enzymatically hydrolyzed lysolecithin; and milk-derived phospholipids. At least one emulsifier selected from these groups can be used.

[0038] However, the total content of at least one emulsifier selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, and propylene glycol fatty acid esters is preferably less than 0.001% by weight, more preferably 0% by weight, for reasons including the fact that they may worsen the aftertaste of beverages, and that clean labels (clear and easy-to-understand labeling on food packages, or a simple labeling method) are required worldwide, one of which is the absence of chemically synthesized food additives.

[0039] Glycerin fatty acid esters are glycerin to which a fatty acid is ester-bonded, and include different types of glycerin fatty acid esters depending on the type of fatty acid bonded to the hydroxyl group of glycerin.

[0040] Polyglycerol fatty acid esters are polyglycerols, which are polymers of glycerol, to which fatty acids are ester-bonded, and include different types of polyglycerol fatty acid esters depending on the degree of polymerization of glycerol, the type of fatty acid bonded to the hydroxyl group of polyglycerol, and the degree of esterification.

[0041] Organic acid monoglycerides are monoglyceride derivatives in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of such organic acids include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. They include different types of organic acid monoglycerides depending on the type of organic acid and the type of fatty acid bonded to the hydroxyl group of the fatty acid monoglyceride.

[0042] Sucrose fatty acid esters are formed by esterifying a fatty acid to the hydroxyl group of sucrose, and include different types of sucrose fatty acid esters depending on the type of fatty acid bound to one molecule of sucrose and the degree of esterification.

[0043] Propylene glycol fatty acid esters are fatty acids esterified to the hydroxyl groups of propylene glycol, and include both monoesters, in which a fatty acid is esterified to one of the two hydroxyl groups of propylene glycol, and diesters, in which a fatty acid is esterified to both hydroxyl groups.

[0044] The pH of the beverage is preferably 3 to 7.5, more preferably 4.6 to 7.5, and even more preferably 4.6 to 7, in order to improve the texture on the tongue and smooth the way down the throat. Even at such a low pH on the acidic side, the beverage according to one embodiment of the present invention has a rich flavor, a pleasant texture on the tongue, and a smooth way down the throat. The pH of the beverage can be measured using a commercially available pH meter, for example.

[0045] If necessary, the beverage may contain other food ingredients, such as fruit juice, vegetable paste, grain paste, and flavorings, as long as the effects of the present invention are not impaired.

[0046] A method for producing a beverage according to one embodiment of the present invention will now be described. A beverage according to one embodiment of the present invention can be obtained by a production method that includes uniformly mixing a protein-containing raw material, a lipid-containing raw material, chickpea flour, and, if necessary, water using a homomixer or the like, so that the protein content of the entire beverage is 6 to 12 wt %, the lipid content is less than 0.7 wt %, and the chickpea flour content is 0.5 to 6 wt %.

[0047] Alternatively, the solid ingredients among the protein-containing ingredient, the lipid-containing ingredient, and the chickpea flour may be mixed in advance, and the resulting solid ingredient mixture may be mixed with water. Since sufficient sterilization in accordance with the specifications and standards for soft drinks is desirable, the prepared beverage is preferably heated, more preferably to 60 to 130°C, from the viewpoint of preventing adhesion and aggregation to the heating container. After heating, the beverage may be cooled to 25°C or below.

[0048] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] 1. A beverage having a protein content of 6 to 12% by weight and a lipid content of less than 0.7% by weight, said beverage containing 0.5 to 6% by weight of chickpea flour. [Item 2] the protein comprises soy protein; Item 2. The beverage according to Item 1, wherein the soy protein content is 5.5 to 10% by weight. [Item 3] 3. The beverage according to item 1 or 2, wherein the animal protein content is 5% by weight or less. [Item 4] 4. The beverage according to any one of items 1 to 3, wherein the total content of at least one emulsifier selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, and propylene glycol fatty acid esters is less than 0.001% by weight. [Item 5] 5. The beverage according to any one of items 1 to 4, wherein the carbohydrate content is 0.1 to 7% by weight. [Example]

[0049] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0050] The raw materials used in the examples and comparative examples are as follows. 1) "Willpro P20" manufactured by Nippon Shinyaku Co., Ltd. (protein content 86.5% by weight, lipid content 0.3% by weight, carbohydrate content 2.6% by weight, dietary fiber content 0.5% by weight) 2) Daito Sugar Co., Ltd. "Suzuki Sugar" (protein content 0.2% by weight, fat content 0% by weight, carbohydrate content 98.4% by weight, dietary fiber content 0% by weight) 3) "Steamed Chickpea Flour" manufactured by Koyo Shokai (protein content 20% by weight, fat content 7% by weight, carbohydrate content 49.4% by weight, dietary fiber content 16.3% by weight) 4) "Golden Soybean Flour" manufactured by Mitake Foods Co., Ltd. (protein content 35.6% by weight, fat content 27.6% by weight, carbohydrate content 16.4% by weight, dietary fiber content 13.1% by weight) 5) Fuji FF manufactured by Fuji Nippon Sugar Co., Ltd. (protein content 0% by weight, fat content 0% by weight, carbohydrate content 4.6% by weight, water-soluble dietary fiber content 91.8% by weight, dietary fiber content 91.8% by weight) 6) "Lemon Juice" manufactured by Ehime Inryo Co., Ltd. (protein content 0.4% by weight, fat content 0.2% by weight, carbohydrate content 2.1% by weight, dietary fiber content 0% by weight)

[0051] <pH of beverages> The pH of the beverages was measured using a pH meter (HORIBA, Ltd., "LAQUA F-71").

[0052] <Sensory evaluation of beverages> (Texture and smoothness down the throat) The beverages prepared in the Examples and Comparative Examples were evaluated by 10 experienced panelists for texture and smoothness in the throat, and the average scores were used as the evaluation value. The evaluation criteria were as follows: 5 points: Compared to Example 3, the texture on the tongue and smoothness down the throat are very good, and are at a very good level. 4 points: Equivalent to Example 3, with good texture and smoothness down the throat. 3 points: Compared to Example 3, the texture on the tongue and smoothness down the throat are slightly inferior, but still at a level that is not problematic. 2 points: Compared to Example 3, the texture on the tongue and smoothness down the throat were inferior, and this was at a problematic level. 1 point: Compared to Example 3, the texture on the tongue and smoothness down the throat are significantly inferior, and this is at a level that is seriously problematic.

[0053] (richness) Regarding body, the beverages prepared in the Examples and Comparative Examples were evaluated by 10 experienced panelists, and the average score was used as the evaluation value. The evaluation criteria were as follows: 5 points: Compared to Example 3, the flavor is very good and is at a very good level. 4 points: The richness is the same as that of Example 3, and is at a good level. 3 points: Compared to Example 3, the body is slightly inferior, but it is not a problem. 2 points: Compared to Example 3, the body is inferior and at a problematic level. 1 point: Compared to Example 3, the body is significantly inferior and is at a level that is seriously problematic.

[0054] Example 1 The ingredients other than water were mixed in a pot according to the composition shown in Table 1, and then water was added and heated using a commercially available induction cooker. When the temperature reached 85-90°C, the contents of the pot were poured into a heat-resistant pudding cup, covered, and left to cool at room temperature of 28°C for 5 hours to obtain a beverage. The amounts of each component in the resulting beverage are shown in Table 1. The resulting beverage was evaluated for pH, texture, smoothness, and body, and the results are shown in Table 1. The amount of water listed in Table 1 is the weight of the added water minus the amount of water evaporated during heating. The amount of water evaporated is the total weight of all ingredients added to the pot minus the weight of the contents of the pot after heating.

[0055] [Table 1]

[0056] (Examples 2 to 5 and Comparative Examples 1 and 2) A beverage was obtained in the same manner as in Example 1, except that the blending amounts of chickpea flour, soybean flour, or water were changed according to Table 1. The amounts of each component in the obtained beverage are as shown in Table 1. The obtained beverage was also evaluated for pH, texture, smoothness down the throat, and body. The results are shown in Table 1. The beverage of Example 3 had a good texture on the tongue and smoothness down the throat, and was also perceived as body-rich.

[0057] Example 6 A beverage was obtained in the same manner as in Example 1, except that 0.3 parts by weight of inulin was added and the amount of water was changed according to Table 1. The amounts of each component in the obtained beverage are as shown in Table 1. The obtained beverage was also evaluated for pH, texture, smoothness down the throat, and body. The results are shown in Table 1.

[0058] As is clear from Table 1, all of the beverages (Examples 1 to 6) containing 6 to 12 wt % protein, less than 0.7 wt % lipid, and 0.5 to 6 wt % chickpea flour were evaluated as having good texture on the tongue, smoothness down the throat, and richness, despite being high in protein and low in lipid. Of these, the beverage containing inulin as dietary fiber (Example 6) was evaluated as having very good texture on the tongue and smoothness down the throat, and its richness was also evaluated as being better than that of the beverage of Example 1, making it preferable. On the other hand, all of the beverages not containing chickpea (Comparative Examples 1 and 2) were evaluated as having poor texture on the tongue and smoothness down the throat.

[0059] (Examples 7 and 8) A beverage was obtained in the same manner as in Example 1, except that the amount of chickpea flour was changed according to Table 2 and lemon juice was added together with water. The amounts of each component in the obtained beverage are as shown in Table 2. The obtained beverage was also evaluated for pH, texture, smoothness down the throat, and body. The results are shown in Table 2.

[0060] [Table 2]

[0061] As is clear from Table 2, beverages (Examples 7 and 8) having a protein content of 6 to 12 wt % and a lipid content of less than 0.7 wt % and containing 0.5 to 6 wt % chickpea flour were evaluated as having good texture, smoothness in the throat, and richness, even though they had a low pH.

Claims

1. 1. A beverage having a protein content of 6 to 12% by weight and a lipid content of less than 0.7% by weight, said beverage comprising 0.5 to 6% by weight of chickpea flour.

2. the protein comprises soy protein; 2. The beverage according to claim 1, wherein the soy protein content is 5.5 to 10% by weight.

3. 3. The beverage according to claim 1, wherein the animal protein content is 5% by weight or less.

4. 3. The beverage according to claim 1, wherein the total content of at least one emulsifier selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, and propylene glycol fatty acid esters is less than 0.001% by weight.

5. 3. The beverage according to claim 1, wherein the carbohydrate content is 0.1 to 7% by weight.

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