Mineral-containing neutral protein beverage

Abstract

To provide a mineral-containing neutral protein beverage which has a high protein content but has good flavor and manufacturability because aggregation of minerals and proteins in the beverage is suppressed to reduce sedimentation.SOLUTION: By combining two or more protein materials with different properties that meet specific requirements and incorporating them into a mineral-containing neutral protein beverage, sedimentation in the beverage is suppressed and manufacturability and flavor are improved even at high protein contents.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mineral-containing neutral protein drink. [Background technology]

[0002] Due to the recent increase in awareness of health and beauty, the development of protein-enriched beverages has been attracting attention for some time. Minerals, which are essential trace elements in the body along with proteins, lipids, and carbohydrates, are also often lacking, and mineral-enriched beverages have been developed. When developing beverages containing protein, the occurrence of precipitation can be a problem. Since the occurrence of precipitation in beverages significantly reduces the commercial value, technology to suppress precipitation is required. A known example of precipitation is the aggregation of proteins due to heating. Furthermore, when minerals containing divalent cations, such as calcium, coexist with proteins and are heated, aggregation of the minerals and proteins also occurs.

[0003] Techniques for suppressing the occurrence of aggregation between minerals and proteins have been disclosed. Patent Document 1 discloses the production of a liquid food product rich in free divalent cations, in which 20% of the lysine residues carried by the protein are glycosylated to increase resistance to aggregation in the presence of calcium. Patent Document 2 discloses a soy protein-containing liquid food or beverage, characterized in that the protein is supplied from a soy emulsion composition, the soy emulsion composition contains 20% or more by weight of protein on a dry matter basis, and the lipid content relative to the protein is 100% or more by weight, the food or beverage contains 0.1 to 6% by weight of protein, the food or beverage contains sugars in an amount 3 times or more by weight and alkali metal salts in an amount 0.3 times or more by weight relative to the protein content, the food or beverage has a pH of 6.5 or less, and the protein solubility at said pH value is 50% or more by weight. Patent Document 3 discloses a liquid diet using a soy protein hydrolysate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2008-523803 [Patent Document 2] Patent No. 6565260 [Patent Document 3] Japanese Patent Application Publication No. 10-210951 Summary of the Invention [Problem to be solved by the invention]

[0005] Although Patent Document 1 shows that aggregation between protein and calcium is reduced, there are no studies on actual beverages, and it is unclear how effective it is. Patent Document 2 shows the effect on acidic foods and beverages, but does not show whether aggregation with minerals occurs in neutral beverages. Patent Document 3 requires both animal protein material and plant protein material, and does not disclose any specific examples of plant protein material. Therefore, it is unclear what plant protein material contributes to aggregation inhibition.

[0006] Furthermore, as the amount of protein added increases, the viscosity of the solution containing the protein tends to increase, and since a high viscosity of the solution significantly reduces the suitability for producing beverages, attention must be paid to viscosity when producing beverages containing protein.

[0007] Therefore, the objective of the present invention is to provide a mineral-containing neutral protein beverage that has good manufacturability and flavor, in which precipitation is suppressed by suppressing aggregation of minerals and proteins in the beverage, even when the beverage has a high protein content. [Means for solving the problem]

[0008] In order to solve the above problems, the inventors conducted extensive research and discovered that by combining two or more protein materials with different properties that meet specific requirements and incorporating them into a mineral-containing neutral protein beverage, precipitation in the beverage is suppressed even with a high protein content, and the beverage is easy to manufacture and has good flavor, thereby completing the present invention.

[0009] That is, the present invention is [1] A mineral-containing neutral protein drink, A mineral-containing neutral protein drink having a pH of 5.7 to 8, comprising a powdered vegetable protein material A that satisfies the following requirements (a) and (b) and a powdered vegetable protein material B that satisfies the following requirement (a): (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% in terms of 0.22M TCA solubility; (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied: Y≦aX (where the slope a is 0.045) (a) the degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility; [2] The mineral-containing neutral protein beverage according to [1], wherein the mixing ratio of the powdered vegetable protein material A to the powdered vegetable protein material B is 5:95 to 95:5. [3] The mineral-containing neutral protein beverage according to [1] or [2], wherein the mineral content per 100 g of the mineral-containing neutral protein beverage is 10 to 100 mg. [4] A method for producing a mineral-containing neutral protein beverage, comprising the following steps (P) to (T): (P) preparing a powdered vegetable protein material A that satisfies the following requirements (A) and (B); (Q) preparing a powdered vegetable protein material B that satisfies the following requirement (a); (R) mixing the powdered vegetable protein material A with the powdered vegetable protein material B, minerals, and water to obtain a mixed liquid; (S) adjusting the pH of the mixture to 5.7 to 8; (T) homogenizing the pH-adjusted mixture and heat sterilizing it; (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% in terms of 0.22M TCA solubility; (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied: Y≦aX (where the slope a is 0.045) (a) the degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility; [5] A method for inhibiting precipitation in a mineral-containing neutral protein beverage, comprising using, as raw materials, a powdered vegetable protein material A that satisfies the following requirements (a) and (b) and a powdered vegetable protein material B that satisfies the following requirement (a): (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% in terms of 0.22M TCA solubility; (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied: Y≦aX (where the slope a is 0.045) (a) the degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility; It is related to. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a neutral protein drink in which aggregation of minerals and proteins is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be specifically described below. When an upper limit and a lower limit of a numerical range are given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] ■ Mineral-containing neutral protein drink The mineral-containing neutral protein beverage of the present invention is manufactured in a liquid state and consumed by consumers. This concept also encompasses beverages known as RTD (Ready-To-Drink) beverages and concentrated liquid meals.

[0013] As an example of a distribution format, the beverage may be aseptically filled and sealed in a sealed container and sold to consumers as such. Another example is a distribution format in which the beverage is placed in a food and beverage server and then poured into cups or the like upon consumer request. Because of this distribution format, the beverage must be highly resistant to precipitation of insolubilized proteins even when stored in liquid form for a long period of time. The effects of the present invention are most pronounced in the form of a liquid beverage.

[0014] The mineral-containing neutral protein beverage of the present invention contains minerals. Minerals as used herein refer to essential elements other than the four elements (carbon, hydrogen, nitrogen, and oxygen) commonly found in organic matter. They are also sometimes referred to as inorganic substances, ash, etc. Specific examples include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, phosphorus, sulfur, chlorine, and cobalt. Some of these minerals exist in the form of salts, which are within the scope of the present invention. Minerals having divalent cations are more preferred. Of course, the scope of the present invention includes minerals contained in the ingredients used in the mineral-containing neutral protein drink, as well as minerals added as separate ingredients. The mineral content is preferably 10 to 100 mg per 100 g of the mineral-containing neutral protein beverage. More preferably, the lower limit is 15 mg or more, or 20 mg or more. Furthermore, more preferably, the upper limit is 90 mg or less, 85 mg or less, 80 mg or less, or 75 mg or less. By being within these ranges, a mineral-containing neutral protein beverage can be obtained in which aggregation of minerals and proteins is suppressed.

[0015] The mineral-containing neutral protein beverage of the present invention has a pH of 5.7 to 8 or less. More preferably, the lower limit is 5.8 or more, 5.9 or more, 6 or more, 6.1 or more, 6.2 or more, 6.3 or more, 6.4 or more, 6.5 or more, 6.6 or more, 6.7 or more, or 6.8 or more. Furthermore, the upper limit is more preferably 7.8 or less, 7.7 or less, 7.6 or less, or 7.5 or less. By being in this range, a mineral-containing neutral protein beverage can be obtained in which aggregation of minerals and proteins is suppressed. Note that, in the present invention, "neutral" is not limited to pH 7, but refers to the above-mentioned pH range in a broad sense.

[0016] The mineral-containing neutral protein beverage of the present invention contains at least protein as a nutritional component. The protein content is preferably 1 g or more per 100 g of the mineral-containing neutral protein beverage. The higher the protein content, the more effectively the effects of the present invention can be exerted. More preferably, the protein content is 1.5 g or more, 2 g or more, 2.5 g or more, or 3 g or more. The upper limit of the protein content is 15 g or less, 14 g or less, 13 g or less, 12 g or less, 11 g or less, or 10 g or less. Note that the protein is primarily derived from the plant protein material described below, but this content includes the protein supplied from raw materials other than the plant protein material of the beverage. In a preferred embodiment, the mineral-containing neutral protein beverage of the present invention is a plant-based beverage. "Plant-based" means that the beverage is composed primarily of plant-derived ingredients. Specifically, the animal-derived ingredients in 100 g of the beverage are preferably 50% by mass or less. More preferably, the animal-derived ingredients are 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.5% by mass or less, or 0% by mass.

[0017] The mineral-containing neutral protein beverage of the present invention contains a powdered vegetable protein material, and the powdered vegetable protein material is preferably present in the mineral-containing neutral protein beverage at 1.5 to 15% by mass, calculated as protein. More preferably, the lower limit is 2% by mass or more, 2.5% by mass or more, or 3% by mass or more. More preferably, the upper limit is 12% by mass or less, 10% by mass or less, or 8% by mass or less. By satisfying these ranges, a mineral-containing neutral protein beverage can be obtained that exhibits excellent manufacturability and flavor, with reduced aggregation of minerals and proteins. Many vegetable proteins, such as soy protein, are denatured and aggregate during the heating step included in the beverage production process, which makes the beverage prone to precipitation and separation. Aggregation with minerals is particularly likely to occur. Furthermore, the extent of such precipitation and separation tends to increase the longer the beverage is stored as a finished product, and precipitation and separation during storage significantly impairs the commercial value of the beverage. On the other hand, the present invention can solve these problems even when the beverage contains a large amount of vegetable protein.

[0018] The mineral-containing neutral protein beverage of the present invention is a beverage in which aggregation and precipitation are suppressed, and the beverage has excellent manufacturability and flavor. The sedimentation rate of the beverage can be used as an indicator of the suppression of precipitation and aggregation. The sedimentation rate can be determined from the amount of sediment generated by centrifuging the beverage. Specifically, a certain amount of the beverage is weighed into a centrifuge tube and centrifuged at 2000 × G for 20 minutes. The supernatant is discarded and the amount of precipitate is measured. The measured sample volume is used as the denominator and the amount of precipitate as the numerator to calculate the ratio, which is the sedimentation rate (% by mass). This allows for easy confirmation of the occurrence of precipitation or aggregation in the beverage. The sedimentation rate of the beverage is 12% by mass or less, preferably 10% by mass or less, more preferably 8% by mass or less, and most preferably 6% by mass or less.

[0019] From the viewpoint of manufacturability, it is desirable that the mineral-containing neutral protein beverage of the present invention has a low viscosity in the neutral pH range. While low-viscosity protein beverages have a higher risk of precipitation, the beverage of the present invention is less likely to aggregate with minerals and can maintain a state in which protein precipitation is less likely to occur during long-term storage. The viscosity of the beverage is proportional to the viscosity of the protein material used in the beverage. Therefore, the viscosity of a solution of the protein material used in the beverage can be used as an indicator of the viscosity of the beverage. Specifically, all protein ingredients used in the beverage are dissolved in water using a homomixer to a protein content of 10% by mass. After allowing to stand and degas, the viscosity of the solution is measured using a B-type viscometer. This allows for easy confirmation of the viscosity of the beverage. The viscosity is 300 mPa·s or less, preferably 270 mPa·s or less, more preferably 250 mPa·s or less, and even more preferably 240 mPa·s or less.

[0020] The powdered vegetable protein material according to the present invention is not particularly limited as long as it is plant-based. The type of powdered vegetable protein material is not particularly limited in terms of origin, so long as it satisfies the requirements for a powdered vegetable protein material described below. Specific examples include proteins derived from grains such as barley, oats, wheat, and corn; beans such as soybeans, peas, mung beans, chickpeas, cowpeas, and adzuki beans; nuts such as pistachios, coconuts, sesame seeds, almonds, peanuts, macadamia nuts, hazelnuts, cashew nuts, and walnuts; chestnuts, sunflower seeds, potatoes, canola seeds, rice, and hemp. In one embodiment, the type of powdered vegetable protein material can be a protein material derived from one or more beans selected from soybeans, peas, and mung beans. In another embodiment, the type of powdered vegetable protein material can be a protein material derived from soybeans, which are widely distributed and easy to secure as raw materials.

[0021] The powdered vegetable protein material of the present invention refers to a food material in the form of a powdered product, primarily made from plant-derived protein. For example, when the plant is soybean, the powdered soy protein material includes extracted soy protein (defatted soy milk) obtained by dispersing defatted soybean flakes as the soybean raw material in an appropriate amount of water, dispersing the flakes in water, and removing the insoluble fraction, primarily composed of fiber. The powdered soy protein material also includes isolated soy protein obtained by adjusting the pH of the extracted soy protein to around 4.5 with an acid such as hydrochloric acid, isoelectrically precipitating the protein, removing the acid-soluble fraction (whey), and dispersing the acid-insoluble fraction (curd) in an appropriate amount of water to obtain a curd slurry, which is then neutralized with an alkali such as sodium hydroxide to obtain a neutralized slurry. These soy protein extracts and soy protein isolates are heat sterilized in a solution state using a high-temperature heat treatment device, spray-dried using a spray dryer or the like, and finally commercialized as a powdered soy protein material. However, the production method of the powdered vegetable protein material is not limited to the above-mentioned method, and any method can be used as long as the purity of the protein is increased from the vegetable raw material. For example, any method can be used as long as the purity of the soy protein is increased compared to the soy raw material. Also included in the powdered vegetable protein material is concentrated soy protein obtained by removing whey from defatted soybeans using ethanol or acid. Of these, isolated soy protein is more commonly used than extracted soy protein because it typically has a high protein content of about 90% by mass of the solids.

[0022] The powdered vegetable protein material preferably has a protein content of 40% by mass or more in the solids, more preferably 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. By having the protein content within this range, it is possible to obtain a mineral-containing neutral protein beverage that is easy to manufacture and has a good flavor, with reduced aggregation of minerals and proteins.

[0023] On the other hand, since the powdered vegetable protein material is used in liquid beverages, it is desirable to prevent the precipitation of insoluble matter during storage. Therefore, the insoluble dietary fiber content in the powdered vegetable protein material is preferably as low as possible, and is preferably 2% by mass or less, 1.5% by mass or less, 1% by mass or less, 0.8% by mass or less, or 0.5% by mass or less on a dry mass basis. The insoluble dietary fiber content is measured using the modified Prosky method in accordance with the "Analysis Manual for the Standard Tables of Food Composition in Japan, 8th Edition."

[0024] The powdered vegetable protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or more as an index of solubility in water. A higher NSI value indicates higher water solubility of the protein, which is more preferable because it suppresses protein precipitation and separation during production and storage of the beverage. More preferably, the NSI is 82 or more, 85 or more, 88 or more, 90 or more, 92 or more, or 94 or more. It is preferable that the NSI of the powdered vegetable protein material A or B described below, and the powdered soy protein material used in combination, are within this range.

[0025] The mineral-containing neutral protein beverage of the present invention is first characterized by containing a powdered vegetable protein material A that satisfies the following requirements (A) and (B). By using the powdered vegetable protein material A in combination with the powdered vegetable protein material B described below, aggregation of minerals and proteins is significantly suppressed, and a beverage with good manufacturability and flavor can be obtained. (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% but not more than 15% in terms of 0.22M TCA solubility. (A) When a 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, the turbidity is plotted on the Y axis and the 0.22M TCA solubility is plotted on the X axis, and the following formula is satisfied: Y≦aX (where the slope a is 0.045)

[0026] The powdered vegetable protein material A used in the present invention preferably has (A) a degree of hydrolysis of more than 4.5% and not more than 15% in terms of 0.22M TCA solubility. More preferably, the upper limit is not more than 14.5%, not more than 14%, or not more than 13.5%. Furthermore, the lower limit is more preferably not less than 4.7%, not less than 5.0%, not less than 5.5%, not less than 6%, or not less than 6.5%. By being within these ranges, it is possible to obtain a mineral-containing neutral liquid protein beverage that is easy to manufacture and has a good flavor, with reduced aggregation of minerals and proteins. The TCA solubility is also sometimes referred to as the trichloroacetic acid solubility. The TCA solubility was determined by dispersing the powdered vegetable protein material in water to a protein content of 1.0% by mass and thoroughly stirring the resulting dispersion, and measuring the ratio of protein soluble in 0.22 M trichloroacetic acid to the total protein content using the Kjeldahl method. Generally, the TCA solubility increases when a protein material is hydrolyzed, and the TCA solubility tends to increase further as the hydrolysis progresses. Essentially, a higher TCA solubility, i.e., a more hydrolyzed protein material, results in a lower viscosity in the beverage. However, in one embodiment of the present invention, it is important to use a protein material A with a low TCA solubility, because this suppresses aggregation with minerals, even though the viscosity of the beverage tends to increase.

[0027] The powdered vegetable protein material A used in the present invention is characterized by a specific relationship between the degree of hydrolysis and the turbidity of its aqueous dispersion. Therefore, (i) when a 0.1% by mass aqueous dispersion (protein equivalent) is measured at 610 nm using a spectrophotometer, the turbidity is plotted on the Y axis against the 0.22 M TCA solubility on the X axis, and the relationship "Y≦aX (where the slope a is 0.045)" is preferably satisfied. More preferably, the slope a is 0.04, 0.03, 0.02, or 0.016. This slope allows for the production of a mineral-containing neutral liquid protein beverage with excellent flavor and suppressed aggregation of minerals and proteins.

[0028] A second feature of the mineral-containing neutral protein drink of the present invention is that it contains a powdered vegetable protein material B that satisfies the following requirement (a): (a) The degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility.

[0029] The powdered vegetable protein material B used in the present invention preferably has (a) a 0.22M TCA solubility of 4.5% or less, more preferably 4.3% or less, 4.2% or less, or 4% or less. When the powdered vegetable protein material B falls within this range and is used in combination with the powdered vegetable protein material A, a mineral-containing neutral liquid protein beverage can be obtained that is easy to manufacture and has a good flavor, with reduced aggregation of minerals and proteins.

[0030] It is more preferable that the powdered vegetable protein material B used in the present invention satisfies the following requirement (b) in addition to the above requirement (a). (b) the viscosity of a 10% by mass solution (protein equivalent) of the powdered vegetable protein material B at 20°C is 800 mPa·s or less More preferably, the viscosity is 700 mPa·s or less, 600 mPa·s or less, or 500 mPa·s or less. By keeping the viscosity within this range, aggregation of minerals and proteins is suppressed, and a mineral-containing neutral protein beverage with good manufacturability and flavor can be obtained.

[0031] It is more preferable that the powdered vegetable protein material B used in the present invention further satisfies the following requirement (c). (c) When a 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material B is measured at 610 nm using a spectrophotometer, the turbidity is plotted on the Y axis and the 0.22 M TCA solubility is plotted on the X axis, and it is preferable that the relationship "Y>aX (where the slope a is 0.045)" is satisfied. More preferably, the slope a is 0.05, 0.08, 0.1, or 0.12. This slope further suppresses aggregation of minerals and proteins, making it possible to obtain a mineral-containing neutral liquid protein beverage with good manufacturability and flavor.

[0032] The mixing ratio of the powdered vegetable protein material A to the powdered vegetable protein material B is preferably 5:95 to 95:5, more preferably 10:90 to 90:10, or 25:75 to 75:25. By keeping the ratio within this range, aggregation of minerals and proteins is further suppressed, and a mineral-containing neutral protein beverage with good manufacturability and flavor can be obtained.

[0033] ■Example of manufacturing powdered vegetable protein material Below, a reference embodiment of the production of the powdered vegetable protein material of the present invention will be described using soybeans as an example. However, the technical concept of the present invention is essentially to apply a protein material satisfying the above-mentioned requirements to the production of the mineral-containing neutral liquid protein beverage of the present invention. Therefore, it goes without saying that the following production method is not limited to a specific plant type or a specific production embodiment.

[0034] The protein material can be produced based on the conventional process for producing isolated soy protein as described below, except that the protein can be concentrated by a general acid precipitation method, a concentration method using membrane filtration, or a method of extracting concentrated soy protein with water. Defatted soybeans are generally used as the soybean raw material for protein extraction, but full-fat soybeans or partially defatted soybeans can also be used. When full-fat soybeans or partially defatted soybeans are used, high-speed centrifugation is performed after the extraction process to remove the oil that separates to the top layer, resulting in low oil fractionation. Next, the soybean raw material is mixed with water to form a slurry, which is stirred as needed to extract the protein. Next, the insoluble dietary fiber (okara) is removed from the slurry using a separation means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk). Next, acid-soluble fractions (whey), such as oligosaccharides and acid-soluble proteins, are removed from the extracted soy protein solution to obtain a soy protein concentrate. A typical method is acid precipitation, in which the pH of the extracted soy protein solution is adjusted to near its isoelectric point of 4 to 5 using an acid such as hydrochloric acid or citric acid, to insolubilize and precipitate the protein. The acid-soluble fraction is then removed by separation means such as centrifugation or filtration, and the acid-insoluble fraction, known as "curd," is recovered and re-dispersed in an appropriate amount of water to obtain a curd slurry. Other methods for concentrating soy protein besides acid precipitation include ultrafiltration. The resulting curd slurry is then adjusted to a final pH of around 7 to obtain a neutralized slurry. The neutralized slurry is then reacted with a protease or other protease to carry out enzymatic hydrolysis under reaction conditions (temperature, time) that result in the desired degree of hydrolysis. The mixture is then heat-sterilized by high-temperature heat treatment, and then dried using a spray dryer or the like to obtain a powdered soy protein material. The aqueous solution of the powdered soy protein material has a pH of approximately 6.5 to 7.5. The drying method using a spray dryer can be either a disk-type atomizer method or spray drying using a one-fluid or two-fluid nozzle. Heat sterilization is performed by high-temperature heat treatment at least once during the entire process. Direct steam injection-type high-temperature instantaneous heat treatment is preferred for all heat treatments. This heat treatment is a UHT sterilization method in which high-temperature, high-pressure steam is directly injected into the soy protein solution, the solution is heated and maintained, and then the pressure is suddenly released in a vacuum flash pan. The heat treatment conditions are 100 to 170°C, preferably 110 to 165°C, and the heating time is 0.5 seconds to 5 minutes, preferably 1 second to 120 seconds. The soy protein-containing solution or slurry to be heat-treated is heated at a pH in the range of 3 to 12, depending on the pH adjusted at each stage of the production process. A commercially available heat sterilization device suitable for this heat treatment method can be used, such as a VTIS sterilizer (manufactured by Alfa Laval) or a jet cooker. Finally, the solution or slurry is dried using a spray dryer or the like to obtain a powdered soy protein material. As a drying method using a spray dryer, either a disk-type atomizer method or spray drying using a one-fluid or two-fluid nozzle can be used. To obtain a powdered soy protein material satisfying the requirements (a), (b), (a), and (b) of the present invention, the following steps can be optionally employed. In one optional embodiment, in the step of removing insoluble dietary fiber from the slurry after the extraction step to obtain an extracted soy protein solution, the insoluble dietary fiber can be removed so that the content of insoluble dietary fiber in the final powdered soy protein material is 1% by mass or less, preferably 0.5% by mass or less, and more preferably 0.2% by mass or less, by performing centrifugation for a long period of time or multiple times to minimize contamination with insoluble dietary fiber. In another embodiment, the above-mentioned step can be omitted. In another optional embodiment, water-soluble soy polysaccharides, such as water-soluble soy polysaccharides, water-soluble pea polysaccharides, pectin polysaccharides (e.g., pectin), or water-soluble polysaccharides (e.g., alginate esters) can be added to the protein material production process. The water-soluble polysaccharide can be added to a solution containing vegetable protein and thoroughly mixed prior to the spray-drying step during the protein material production process. This makes it possible for the water-soluble polysaccharide to be physically inseparable from the protein material and to be integrated with it.

[0035] The powdered vegetable protein material can be obtained by purchasing it from a vegetable protein material manufacturer, such as Fuji Oil Co., Ltd., or by requesting a manufacturer to produce it. Fuji Oil Co., Ltd. can provide various powdered vegetable protein materials A and various powdered vegetable protein materials B. Therefore, a person skilled in the art can easily obtain the product by specifying this.

[0036] ■Example of manufacturing a mineral-containing neutral protein drink The mineral-containing neutral protein drink of the present invention can be produced by known methods. For example, the beverage can be produced through steps such as blending ingredients, adding water, stirring and dissolving, pH adjustment, homogenization (using a homogenizer, etc.), filling into containers and sealing, and heat sterilization. These steps can be performed in any order and multiple times. In particular, since the mineral-containing neutral protein beverage is neutral, heat sterilization is carried out using methods and conditions officially stipulated for the control of microorganisms in neutral beverages. Commonly used heat sterilization devices include retort sterilizers, plate sterilizers, and tube sterilizers. Heat sterilization conditions can be, for example, about 120 to 150°C and 1 second to 60 minutes.

[0037] ■Other ingredients used in mineral-containing neutral protein drinks In any embodiment, the mineral-containing neutral protein beverage of the present invention may contain various ingredients in addition to the protein ingredients and minerals described above, depending on the product design of a skilled artisan. The types and amounts of these ingredients are not particularly limited. For example, various fruit juices (citrus fruits, grapes, etc.), sugars (sucrose, high-fructose corn syrup, dextrin, etc.), sweeteners (sucralose, aspartame, etc.), oils and fats (rapeseed oil, soybean oil, EPA, DHA, etc.), protein dispersion stabilizers (carboxymethylcellulose, microcrystalline cellulose, etc.), emulsifiers (lecithin, fatty acid esters, etc.), pH adjusters (citric acid, fumaric acid, tartaric acid, phosphoric acid, sodium hydroxide, sodium bicarbonate, etc.), vitamins (A, B, C, D, E, P, K, etc.), chelating agents (sodium citrate, polyphosphates, etc.), flavorings, and physiologically functional ingredients (isoflavones, saponins, lactic acid bacteria powder, peptides, glucosamine, etc.) may be appropriately blended.

[0038] ■Method of measuring each requirement The above requirements shall be measured in accordance with the following methods.

[0039] ●Protein content The protein content is calculated by measuring the total nitrogen content using the Kjeldahl method and multiplying it by the nitrogen conversion factor of 6.25. pH measurement method Add 360 ml of 25°C ion-exchanged water to 40 g of sample, stir with a homomixer for 5 minutes to dissolve completely, and measure the pH of the resulting solution with any pH meter. ●NSI measurement method Add 60 mL of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1400 x g for 10 minutes and collect the supernatant (1). Next, add 100 mL of water to the remaining precipitate, stir with a propeller again at 37°C for 1 hour, then centrifuge and collect the supernatant (2). Combine solutions (1) and (2), add water to the mixture to make 250 mL, filter it through a No. 5 filter paper, and measure the nitrogen content of the filtrate using the Kjeldahl method. Simultaneously, measure the amount of nitrogen in the sample using the Kjeldahl method, and the ratio of the amount of nitrogen (water-soluble nitrogen) recovered in the filtrate to the total amount of nitrogen in the sample, expressed as a mass %, is the NSI. Viscosity of 10% protein solution The powdered vegetable protein material is dissolved in ion-exchanged water using a homomixer so that the protein content is 10% by mass. After leaving the solution to degas, the viscosity of the solution is measured using a B-type viscometer. ●0.22M TCA solubility rate A 2% by mass aqueous solution of the powdered vegetable protein material is prepared, to which an equal amount of 0.44 M trichloroacetic acid (TCA) is added, and the proportion of soluble protein in the total protein is measured by the Kjeldahl method. Turbidity The powdered vegetable protein material is dissolved in ion-exchanged water at room temperature (25°C) to a protein concentration of 0.1% by mass. The absorbance of the resulting solution at 610 nm is measured using a spectrophotometer, and this value is taken as the turbidity. [Example]

[0040] The present invention will be described in more detail below with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples.

[0041] ■Preparing powdered soy protein ingredients The various powdered vegetable protein materials used in this study were all commercially available products or prototypes manufactured by Fuji Oil Co., Ltd. The analytical values ​​for each powdered soy protein material are shown in Table 1. Powdered vegetable protein materials A-2, A-3, and C-2 are improved products manufactured in the same way as powdered vegetable protein material A-1, except that the enzyme reaction conditions were changed so that the TCA values ​​were as shown in Table 1. Although these improved products are prototypes, test production has been completed, and Fuji Oil Co., Ltd. is ready to commercialize and provide them immediately upon request. Powdered vegetable protein material A-1: ​​"Prolina 21RT" Powdered vegetable protein material A-2: "Proleena 21RT Improved Product 1" Powdered vegetable protein material A-3: "Proleena 21RT Improved Product 2" Powdered vegetable protein material B-1: "Fujipro RK" Powdered vegetable protein material B-2: "Proleena RD-1" Powdered vegetable protein material C-1: "Fujipro CLG" Powdered vegetable protein material C-2: "Proleena 21 Improved Product 3"

[0042] [Table 1] TIFF2025156017000001.tif51169

[0043] Powdered vegetable protein material A-1 was classified as powdered vegetable protein material A. A-1 had an NSI of over 80, a TCA solubility of 12.0%, and a turbidity of 0.064. Therefore, the turbidity / TCA solubility ratio was 0.01. The viscosity of a 10% protein solution was 71.0 mPa·s. Powdered vegetable protein material A-2 was classified as powdered vegetable protein material A. A-2 had an NSI of over 80, a TCA soluble fraction of 10.6%, and a turbidity of 0.107. Therefore, the turbidity / TCA soluble fraction ratio was 0.010. The viscosity of a 10% protein solution was 81.1 mPa·s. Powdered vegetable protein material A-3 was classified as powdered vegetable protein material A. A-3 had an NSI of over 80, a TCA soluble fraction of 5.4%, and a turbidity of 0.066. Therefore, the turbidity / TCA soluble fraction ratio was 0.012. The viscosity of a 10% protein solution was 225.0 mPa·s. Powdered vegetable protein materials B-1 and B-2 were classified as powdered vegetable protein material B. B-1 had an NSI of over 80, a TCA soluble fraction of 3.0%, and a turbidity of 0.331. Therefore, the turbidity / TCA soluble fraction ratio was 0.11. B-2 had an NSI of over 80, a TCA soluble fraction of 3.0%, and a turbidity of 0.392. Therefore, the turbidity / TCA soluble fraction ratio was 0.13. The viscosity of the 10% protein solution was 978.0 mPa·s for B-1 and 353.0 mPa·s for B-2. Powdered vegetable protein material C-1, which does not fall into either powdered vegetable protein material A or B, had an NSI of less than 80, a TCA solubility of 23.1%, and a turbidity of 1.666. Therefore, the turbidity / TCA solubility ratio was 0.07. The viscosity of a 10% protein solution was 14.5 mPa·s. Powdered vegetable protein material C-2, which does not fall into either powdered vegetable protein material A or B, had an NSI of over 80, a TCA solubility of 16.0%, and a turbidity of 0.167. Therefore, the turbidity / TCA solubility ratio was 0.010. The viscosity of a 10% protein solution was 40.4 mPa·s.

[0044] ■Production of mineral-containing neutral protein drinks A mineral-containing neutral protein drink with a protein content of 5g per 100g was produced according to the formulations in Tables 2 and 3. The production method was according to the "Method for producing a mineral-containing neutral protein drink" below.

[0045] ●Method for manufacturing mineral-containing neutral protein drink 1. Warm water was stirred with a homogenizer, and each powdered soy protein material and granulated sugar were added thereto and stirred until uniform, to obtain a dispersion. Calcium lactate and sodium bicarbonate were added to the dispersion liquid of 2.1 and stirred for a further 15 minutes. The pH of the dispersion liquid in 3.2 was measured, adjusted to pH 6.8 with a 50% citric acid solution, and homogenized (15 MPa). 4. The homogenized dispersion was heat sterilized (UHT sterilization, 143°C, 20 seconds), cooled, and then filled into containers and sealed to obtain a mineral-containing neutral protein drink with a protein content of 5g per 100g. The mineral content (here, the total content of calcium and sodium) per 100g of the mineral-containing neutral protein drink was 50mg.

[0046] ■Evaluation The viscosity and sedimentation rate of each mineral-containing neutral protein beverage were measured. A flavor evaluation was also conducted. Beverages that passed all three of these criteria were deemed to have passed the overall evaluation. For the sedimentation rate measurement and flavor evaluation, the mineral-containing neutral protein beverages were stored at 20°C for 24 hours before being used. The flavor evaluation was conducted by a panel of five people experienced in the development of protein ingredients and beverages, and the evaluation was conducted by consensus.

[0047] ■ Viscosity of solutions containing powdered vegetable protein materials Powdered vegetable protein material was dissolved in ion-exchanged water using a homomixer to a protein content of 10% by mass. After leaving the solution to degas, the viscosity of the solution was measured using a B-type viscometer. A viscosity of 300 mPa·s or less was deemed to be suitable for manufacturing and passed the test. In the study using two types of protein material, the viscosity was measured as the viscosity of the mixture.

[0048] ■ Sedimentation rate 20g of mineral-containing neutral protein drink was placed in a 50mL centrifuge tube and centrifuged at 2000 x G for 20 minutes. The supernatant was gently removed and the amount of sediment [g] was measured. The sedimentation rate [%] was then calculated using the measured sample amount [g] of the mineral-containing neutral protein drink as the denominator and the amount of sediment as the numerator. A sedimentation rate of 12% or less was deemed to be a passing mineral-containing neutral protein drink, with suppressed aggregation of minerals and proteins.

[0049] ■ Flavor evaluation The mineral-containing neutral protein beverage was evaluated for overall flavor. In particular, the flavor of the soy protein was evaluated. The evaluation scores were as follows. A score of 3 or more was considered to be a passing mineral-containing neutral protein beverage with a good flavor. 5 points: very good 4 points: Good 3 points: Acceptable (a slight bitterness of soybeans can be detected) 2 points: slightly poor 1 point: Poor (the bitterness of soybeans is strong)

[0050] [Table 2] TIFF2025156017000002.tif60168

[0051] [Table 3] TIFF2025156017000003.tif59169

[0052] Beverages containing two or more types of powdered vegetable protein materials, including powdered vegetable protein material A, exhibited low viscosity and low sedimentation rates (Examples 1 to 4). They also had a good flavor, and aggregation of minerals and proteins was inhibited. These beverages were confirmed to be suitable for manufacturing and had a good flavor. On the other hand, the sedimentation rate exceeded 10% in a beverage containing only powdered vegetable protein material A, meaning that precipitation was not inhibited (Comparative Example 1). Beverages containing other powdered vegetable protein materials without powdered vegetable protein material A also exhibited high viscosity, had sedimentation rates exceeding 10%, or had a strong bitter soybean flavor, failing to meet acceptable quality standards (Comparative Examples 2 to 7). Furthermore, even when a powdered vegetable protein material A other than powdered vegetable protein material A-1 was used, both the viscosity and sedimentation rate were low (Examples 5 to 12). The results shown in Tables 1 and 2 indicate that beverages using powdered vegetable protein material A with 10.6% or 12.0% TCA had lower viscosity and better flavor than beverages using powdered vegetable protein A with 5.4% TCA. On the other hand, even when powdered vegetable protein material C-2, which is not included in powdered vegetable protein material A, was used, the sedimentation rate exceeded 10%, and precipitation was not suppressed (Comparative Examples 8 to 11).

Claims

1. A mineral-containing neutral protein drink, A mineral-containing neutral protein beverage having a pH of 5.7 to 8, comprising a powdered vegetable protein material A that satisfies the following requirements (a) and (b) and a powdered vegetable protein material B that satisfies the following requirement (a): (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% as a 0.22M TCA solubility rate. (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nM using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied. Y≦aX (where the slope a is 0.045) (a) The degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility.

2. 2. The mineral-containing neutral protein drink according to claim 1, wherein the mixing ratio of the powdered vegetable protein material A to the powdered vegetable protein material B is 5:95 to 95:

5.

3. 3. The mineral-containing neutral protein drink according to claim 1, wherein the mineral content in 100 g of the mineral-containing neutral protein drink is 10 to 100 mg.

4. A method for producing a mineral-containing neutral protein drink, comprising the following steps (P) to (S): (P) preparing a powdered vegetable protein material A that satisfies the following requirements (A) and (B): (P) preparing a powdered vegetable protein material B that satisfies the following requirement (a): (Q) mixing the powdered vegetable protein material A with the powdered vegetable protein material B, minerals, and water to obtain a mixed liquid; (R) adjusting the pH of the mixture to 5.7 to 8; (S) homogenizing the pH-adjusted mixture and heat sterilizing it; (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% in terms of 0.22M TCA solubility. (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied. Y≦aX (where the slope a is 0.045) (a) The degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility.

5. A method for inhibiting precipitation in a mineral-containing neutral protein drink, characterized by using, as raw materials, a powdered vegetable protein material A that satisfies the following requirements (a) and (b) and a powdered vegetable protein material B that satisfies the following requirement (a). (A) The degree of hydrolysis of the powdered vegetable protein material A is more than 4.5% and not more than 15% in terms of 0.22M TCA solubility. (A) A 0.1% by mass aqueous dispersion (protein equivalent) of the powdered vegetable protein material A is measured at 610 nm using a spectrophotometer, and when the turbidity is plotted on the Y axis and the degree of hydrolysis on the X axis, the following formula is satisfied. Y≦aX (where the slope a is 0.045) (a) The degree of hydrolysis of the powdered vegetable protein material B is 4.5% or less in terms of 0.22M TCA solubility.

Images