Beverage

Abstract

To provide a high-protein beverage which does not contain an emulsifier and is less likely to cause separation, aggregation, film formation and / or precipitation even with a high protein formulation.SOLUTION: The beverage has a protein content of 6-12 wt.%, and further contains 0.5-6 wt.% of chickpea flour and 1.5-4.5 wt.% of water-soluble dietary fiber.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] Foods and beverages containing large amounts of water-insoluble components, such as soybean protein, tend to experience separation, aggregation, film formation, and / or precipitation of the water-insoluble components as they are stored for a long period of time, so emulsifiers are commonly used as dispersion stabilizers.

[0005] However, emulsifiers leave a bad aftertaste, and with the global trend toward clean labels (free from additives), there was a demand for preservation and stabilization technology that did not use emulsifiers.

[0006] Various solutions to these problems have been proposed. For example, Patent Document 1 discloses that its objective is to provide a highly versatile protein material that can be easily dispersed in water, has low viscosity even at high protein concentrations, and is resistant to changes in physical properties specific to proteins, such as gelation or coagulation, caused by heating, and does not undergo precipitation or separation due to insolubilization even at pH levels near the isoelectric point of the protein, and has a practically usable level of stability, making it suitable for use at high concentrations in a variety of foods and beverages. It also discloses that the protein material of the present invention is complexed with a specific water-soluble polysaccharide, which reduces unpleasant flavors, improves the storage stability of aqueous dispersions over a wide range of pH levels, suppresses viscosity increases before and after heating in high-concentration aqueous dispersions, and inhibits protein aggregation due to heating in low-concentration aqueous dispersions. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-226135 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the food and beverage described in Patent Document 1 is expensive because it requires hydrolysis treatment with a protease, and the greater the amount of protease added, the more bitter it becomes and the worse the aftertaste becomes. As such, there is still room for improvement in high-protein beverages with increased protein content, and a technical solution has been sought.

[0009] An object of the present invention is to provide a high-protein beverage that does not contain an emulsifier and is less likely to undergo separation, aggregation, film formation, and / or precipitation even when formulated with a high protein content. [Means for solving the problem]

[0010] As a result of extensive research into solving the above problems, the inventors of the present invention have found that a beverage having a protein content within a specific range, in which specific amounts of chickpea flour and water-soluble dietary fiber are blended, is less likely to undergo separation, aggregation, film formation, and / or precipitation even when the beverage does not contain an emulsifier and has a high protein content, and have completed the present invention.

[0011] That is, the present invention relates to a beverage having a protein content of 6 to 12% by weight, a chickpea flour content of 0.5 to 6% by weight, and a water-soluble dietary fiber content of 1.5 to 4.5% by weight. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a high-protein beverage that does not contain an emulsifier and is less susceptible to separation, aggregation, film formation, and / or precipitation even when formulated with a high protein content. 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 %, a chickpea flour content of 0.5 to 6 wt %, and a water-soluble dietary fiber content of 1.5 to 4.5 wt %. This beverage does not contain an emulsifier and is resistant to separation, aggregation, film formation, and / or precipitation even with a high protein content.

[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] (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 inhibiting separation, aggregation, film formation, and / or precipitation, and improving the texture on the tongue, smoothing down the throat, and making the beverage easier to drink.

[0021] The inclusion of chickpea flour in the beverage can suppress an increase in viscosity of the beverage when heated, smoothen the liquid, suppress separation, aggregation, film formation, and / or precipitation, 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 adding chickpea protein, which is purified protein contained in chickpea flour, to the beverage.

[0022] 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.

[0023] (Water-soluble dietary fiber) The inclusion of water-soluble dietary fiber in the beverage can inhibit separation, aggregation, film formation, and / or precipitation. The content of water-soluble dietary fiber in the beverage is preferably 1.5 to 4.5 wt. % of the total weight of the beverage, more preferably 2 to 4.5 wt. % and even more preferably 3 to 4.5 wt. If the content exceeds 4.5 wt. %, the benefits of the inclusion of water-soluble dietary fiber plateau, resulting in a problem of the cost being too high for the benefits. If the content is less than 1.5 wt. %, it may be difficult to fully enjoy the effects of the inclusion of water-soluble dietary fiber, such as nutritional enhancement and inhibition of separation, aggregation, film formation, and / or precipitation.

[0024] The content of water-soluble dietary fiber in the entire beverage refers to the total content of all water-soluble dietary fiber contained in the beverage, and the water-soluble dietary fiber includes the water-soluble dietary fiber contained in all of the ingredients used in the beverage.

[0025] 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.

[0026] In this disclosure, "water-soluble dietary fiber" refers to water-soluble dietary fiber, a type of carbohydrate. "Carbohydrate" includes both dietary fiber and sugars. "Dietary fiber" refers to carbohydrates that are indigestible or difficult to digest by human digestive enzymes, and "sugars" refers to available carbohydrates by subtraction, i.e., carbohydrates other than dietary fiber. The "sugars" also include polysaccharides such as gelling agents. "Dietary fiber" includes both water-soluble dietary fiber and insoluble dietary fiber.

[0027] Examples of the water-soluble dietary fiber include inulin, isomaltodextrin, indigestible dextrin, pectin, guar gum, glucomannan, alginic acid, and agarose, and at least one selected from these can be used. Among these, inulin and / or isomaltodextrin are preferred because they have a pleasant texture, are smooth to the throat, and are easy to drink.

[0028] Unlike starches, water-soluble dietary fiber does not rapidly lose moisture when heated; instead, it retains moisture gently and strongly. This moisture retention in the surface layer that comes into contact with air has the effect of suppressing surface denaturation of proteins and starches. Therefore, the surface layer that comes into contact with air during container filling is protected, suppressing the "film formation phenomenon" caused by surface denaturation and improving quality stability. Furthermore, suppressing the "film formation phenomenon" through surface denaturation also suppresses film formation and burning at the contact point with the inner wall of the tank during production, thereby improving workability during production.

[0029] (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.

[0030] Carbohydrates have the advantages of having a high water retention effect, suppressing the thermal denaturation of proteins, and increasing storage stability from a hygienic standpoint. The above content range is preferable from the viewpoint of balancing these advantages with the prevention of browning of the beverage over time due to the Maillard reaction with proteins, the prevention of adhesion and burning to the inner walls of the tank, and the prevention of solution separation over time due to the high specific gravity.

[0031] 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.

[0032] 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.).

[0033] 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.

[0034] (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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] (emulsifier) The beverage may contain an emulsifier in order to further inhibit separation, aggregation, film formation, and precipitation of water-insoluble components (for example, soybean protein) that may be contained in the beverage during storage.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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 ingredient, chickpea flour, and a water-soluble dietary fiber-containing ingredient, and optionally water, using a homomixer or the like so that the protein content of the entire beverage is 6 to 12 wt %, the chickpea flour content is 0.5 to 6 wt %, and the water-soluble dietary fiber content is 1.5 to 4.5 wt %.

[0048] Alternatively, solid ingredients from among the protein-containing ingredients, chickpea flour, and water-soluble dietary fiber-containing ingredients may be mixed in advance, and the resulting solid ingredient mixture may be mixed with water. Since sufficient sterilization in accordance with soft drink specifications 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.

[0049] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A beverage having a protein content of 6 to 12% by weight, a chickpea flour content of 0.5 to 6% by weight, and a water-soluble dietary fiber content of 1.5 to 4.5% by weight. [Item 2] 2. The beverage according to Item 1, wherein the water-soluble dietary fiber is inulin and / or isomaltodextrin. [Item 3] the protein comprises soy protein; 3. The beverage according to item 1 or 2, wherein the soy protein content is 5.5 to 10% by weight. [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 animal protein content is 5% by weight or less. [Example]

[0050] 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.

[0051] 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) 2) Daito Sugar Co., Ltd. "Suzuki Sugar" (protein content 0.2% by weight, lipid content 0% by weight, carbohydrate content 98.4% 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) 4) 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) 5) "Fibrixa (registered trademark)" manufactured by Hayashibara Co., Ltd. (protein content 0% by weight, fat content 0% by weight, carbohydrate content 12.7% by weight, water-soluble dietary fiber content 82.7% by weight)

[0052] <Beverage evaluation> (separation, flocculation, film formation, precipitation) Regarding separation, aggregation, film formation, and precipitation, the beverages prepared in the examples and comparative examples were left to cool at 25°C for 5 hours and then left to cool for 12 hours, and then visually evaluated by 10 experienced panelists according to the following evaluation criteria. ⊚: Compared with Example 4, separation, aggregation, film formation and precipitation were very little, and the level was very good. Good: Equivalent to Example 4, with little separation, aggregation, film formation, and precipitation, and at a good level. △: Compared with Example 4, there was a lot of separation, aggregation, film formation, and precipitation, which was at a problematic level. ×: Compared with Example 4, separation, aggregation, film formation and precipitation were very frequent and at a level that was seriously problematic.

[0053] Here, "separation" refers to separation into a precipitate layer of proteins, etc. and a supernatant layer, "aggregation" refers to the floating of solids caused by proteins, etc., "filming" refers to the formation of a film on the surface of the beverage by aggregates of proteins, etc., and "precipitation" refers to the precipitation of solids caused by aggregates of proteins, etc.

[0054] Example 1 The ingredients other than water were mixed in a pot according to the formulation shown in Table 1, and then water was added to the mixture and heated to a product temperature of 85-90°C using a commercially available induction cooker. The contents of the pot were then filled into a PET bottle, sealed, and allowed to cool at 25°C for 5 or 12 hours to obtain a beverage. The amounts of each component in the resulting beverage are shown in Table 1. The resulting beverage was also evaluated for separation, aggregation, film formation, and precipitation, 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 due to the heating, and 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 the heating.

[0055] [Table 1]

[0056] (Examples 2 to 4 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, inulin, isomaltodextrin, 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 separation, aggregation, film formation, and precipitation. The results are shown in Table 1. Note that in Example 4, almost no separation, aggregation, film formation, or precipitation was observed, and the condition was good.

[0057] As is clear from Table 1, all of the beverages (Examples 1 to 4) containing 6 to 12% by weight of protein, 0.5 to 6% by weight of chickpea flour, and 1.5 to 4.5% by weight of water-soluble dietary fiber were evaluated as good for separation, aggregation, film formation, and precipitation after being left to stand for 5 and 12 hours and then allowed to cool. On the other hand, all of the beverages (Comparative Examples 1 and 2) that did not contain chickpea were evaluated as poor for separation, aggregation, film formation, and precipitation after being left to stand for 5 and 12 hours and then allowed to cool. In particular, the beverage (Comparative Example 1) that did not contain either chickpea or water-soluble dietary fiber received a particularly poor evaluation.

Claims

1. A beverage having a protein content of 6 to 12% by weight, a chickpea flour content of 0.5 to 6% by weight, and a water-soluble dietary fiber content of 1.5 to 4.5% by weight.

2. The beverage according to claim 1 , wherein the water-soluble dietary fiber is inulin and / or isomaltodextrin.

3. the protein comprises soy protein; 3. The beverage according to claim 1, wherein the soy protein content is 5.5 to 10% by weight.

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 animal protein content is 5% by weight or less.

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