Plant-based milk beverage, method for producing plant-based milk beverage, and method for enhancing richness of plant-based milk beverage

Abstract

To provide a plant-based milk beverage with enhanced richness, a method for producing the plant-based milk beverage, and a method for enhancing the richness of the plant-based milk beverage.SOLUTION: The plant-based milk beverage according to the present invention contains a calcium salt and a plant-based protein, and when the content of the calcium salt is A g / 100 g and the content of the plant-based protein is B g / 100 g, the A / B is 0.02 to 0.30. The method for producing the plant-based milk beverage includes a step of adding a calcium salt and a plant-based protein, and adjusting A / B to 0.02 to 0.30 when the content of the calcium salt is A g / 100 g and the content of the plant-based protein is B g / 100 g.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant-based milk beverage, a method for producing a plant-based milk beverage, and a method for enhancing the richness of a plant-based milk beverage. [Background technology]

[0002] In recent years, interest in plant-based milk drinks, including soy milk, has been growing due to rising health and environmental awareness. As with various general beverages, research and development into the flavor of plant-based milk drinks is also underway. For example, Patent Document 1 proposes improved soymilk containing soymilk and a flavor improver for soymilk, in which the content of triacylglycerol having medium-chain fatty acids contained in the flavor improver for soymilk is 5 to 15% by mass relative to the mass of the soymilk. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 5764270 Summary of the Invention [Problem to be solved by the invention]

[0004] The invention of Patent Document 1 focuses on problems such as bean smell, grassy smell, and astringency, and is characterized by the use of a specific triacylglycerol.

[0005] On the other hand, the present inventors conducted the following study and focused on a problem different from that of Patent Document 1. Plant-based milk drinks achieve a milk-like richness through a balance of protein, lipids, carbohydrates, etc. Therefore, when trying to enhance the richness of a plant-based milk drink, one possible method would be to simply increase the amount of protein or lipids, but this would inevitably increase costs and reduce storage stability. Therefore, the inventors wanted to create a technology that would enhance the richness of plant-based milk beverages without relying on the amount of protein, lipids, etc.

[0006] Therefore, an object of the present invention is to provide a plant-based milk beverage with enhanced richness, a method for producing a plant-based milk beverage, and a method for enhancing the richness of a plant-based milk beverage. [Means for solving the problem]

[0007] The above problems can be solved by the following means. (1) A plant-based milk beverage containing a calcium salt and a vegetable protein, wherein the A / B ratio is 0.02 to 0.30 when the content of the calcium salt is Ag / 100g and the content of the vegetable protein is Bg / 100g. (2) The plant-based milk beverage according to item 1, wherein the calcium salt content is 0.10 to 1.00 g / 100 g and the plant protein content is 1.00 to 4.00 g / 100 g. (3) A plant-based milk beverage according to 1 or 2, wherein the plant protein is derived from one or more of soybeans, almonds, and peas. (4) A plant-based milk beverage described in any one of 1 to 3, wherein the calcium salt is calcium lactate, tricalcium phosphate, or calcium carbonate. (5) A plant-based milk beverage described in any one of 1 to 4, wherein the calcium salt is fermented calcium lactate. (6) A method for producing a plant-based milk beverage, comprising a step of incorporating a calcium salt and a plant-based protein, and setting A / B to 0.02 to 0.30 when the content of the calcium salt is Ag / 100g and the content of the plant-based protein is Bg / 100g. (7) A method for enhancing the richness of a plant-based milk beverage containing plant protein, the method comprising the step of adding a calcium salt to the plant-based milk beverage. [Effects of the Invention]

[0008] The plant-based milk beverage of the present invention has an enhanced richness. The method for producing a plant-based milk beverage according to the present invention can produce a plant-based milk beverage with enhanced richness. The method for enhancing the richness of a plant-based milk beverage according to the present invention can enhance the richness of a plant-based milk beverage. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments (present embodiments) for carrying out the plant-based milk beverage, the method for producing the plant-based milk beverage, and the method for enhancing the richness of the plant-based milk beverage according to the present invention will be described.

[0010] [Plant-based milk drink] The plant-based milk beverage according to this embodiment contains calcium salt and plant protein, with the ratio of the contents of the two being within a predetermined range. Here, a "plant-based milk drink" is a drink that has a milk-like flavor (a flavor similar to milk) and contains plant protein instead of animal protein. Depending on the ingredients used, examples of plant-based milk beverages include soy milks (soy milk, modified soy milk, and soy milk beverages specified in the "Japanese Agricultural Standards for Soy Milks"), almond milk, pea milk, oat milk, coconut milk, garbanzo milk, etc. Plant-based milk beverages may also be beverages with a milk-like flavor and other flavors added, such as milk coffee, milk tea, matcha milk, and roasted green tea milk.

[0011] (Calcium salts) A calcium salt is a salt (compound) that contains calcium ions. The present inventors have found that the richness of a plant-based milk beverage can be enhanced by adding a calcium salt, and that the richness-enhancing effect can be fully achieved by adjusting the ratio of the calcium salt content to the plant protein content within a specific range.

[0012] The calcium salt content in a plant-based milk beverage is not particularly limited as long as it meets the requirements of a specific ratio (calcium salt content / plant protein content) described below, but is, for example, as follows. The calcium salt content is preferably 0.10 g / 100 g or more, more preferably 0.12 g / 100 g or more, 0.15 g / 100 g or more, 0.17 g / 100 g or more, or 0.20 g / 100 g or more. By having the calcium salt content be equal to or greater than the predetermined value, the richness-enhancing effect can be more reliably exerted. The calcium salt content is preferably 1.00 g / 100 g or less, more preferably 0.90 g / 100 g or less, 0.81 g / 100 g or less, 0.75 g / 100 g or less, 0.68 g / 100 g or less, 0.60 g / 100 g or less, or 0.54 g / 100 g or less. By keeping the calcium salt content below a predetermined value, the balance of the flavor and aroma of the beverage can be adjusted, preventing the beverage from becoming unpalatable.

[0013] Examples of calcium salts include calcium lactate (chemical formula: CH 10 Examples include calcium phosphate (strictly speaking, tricalcium phosphate, chemical formula: CaO6), calcium carbonate (chemical formula: CaCO3), etc., but calcium lactate is preferred, and in particular, fermented calcium lactate produced by fermentation is more preferred.

[0014] The calcium salt content in plant-based milk beverages can be measured, for example, by the "potassium permanganate volumetric method" described in the Consumer Affairs Agency's "Methods for Analyzing Nutritional Components, etc."

[0015] (Plant protein) Vegetable proteins are proteins derived from plant sources. The origin of the vegetable protein is not particularly limited as long as it is a vegetable raw material, but examples thereof include soybeans, almonds, and peas, and one or more of these may be used. Note that soy milk may be used as the raw material when the vegetable protein is derived from soybeans, almond milk or almond paste may be used when the vegetable protein is derived from almonds, and pea milk or pea paste may be used when the vegetable protein is derived from peas.

[0016] The content of vegetable protein in a vegetable milk beverage is not particularly limited as long as it meets the requirements of the specified ratio (calcium salt content / vegetable protein content) described below, but is, for example, as follows. The vegetable protein content is preferably 1.00 g / 100 g or more, more preferably 2.00 g / 100 g, 3.00 g / 100 g, 3.10 g / 100 g or more, 3.20 g / 100 g or more, or 3.30 g / 100 g or more. The vegetable protein content is preferably 4.00 g / 100 g or less, more preferably 3.90 g / 100 g or less, 3.80 g / 100 g or less, or 3.70 g / 100 g or less.

[0017] The content of plant protein in plant-based milk drinks can be measured, for example, by the "combustion method" described in the Consumer Affairs Agency's "Methods for Analyzing Nutritional Components, etc."

[0018] (Calcium salt content / Vegetable protein content) In the plant-based milk beverage of this embodiment, if the calcium salt content is Ag / 100g and the plant protein content is Bg / 100g, A / B is as follows. A / B is preferably 0.02 or more, more preferably 0.03 or more, 0.04 or more, 0.05 or more, or 0.06 or more. When A / B is a predetermined value or more, the effect of enhancing body can be exerted. A / B is preferably 0.30 or less, more preferably 0.25 or less, 0.23 or less, 0.20 or less, 0.16 or less, 0.13 or less, or 0.10 or less. By keeping A / B at a predetermined value or less, the balance of the flavor of the beverage can be adjusted, and a situation in which the beverage becomes unpalatable can be avoided.

[0019] (others) In addition to plant proteins (plant-based raw materials), calcium salts, and water, the plant-based milk beverage of this embodiment may or may not contain, for example, fats and oils, emulsifiers, antioxidants, pH adjusters, etc. (hereinafter referred to as ``additives'' as appropriate), which are typically incorporated into food ingredients, as long as the desired effects of the present invention are not inhibited. Examples of fats and oils include vegetable oils (vegetable fats) derived from plants, such as sunflower oil, rice bran oil, soybean oil, almond oil, and olive oil. Examples of emulsifiers that can be used include lecithin (derived from rapeseed, soybean, or sunflower), glycerin fatty acid ester (derived from palm or coconut), sucrose fatty acid ester (derived from sugarcane), and mixtures thereof. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of pH adjusters that can be used include phosphates.

[0020] (Other flavors) As described above, the plant-based milk beverage of this embodiment may have other flavors added to the milk-like flavor, as long as the desired effects of the present invention are not impaired, such as flavors such as coffee-like, black tea-like, matcha-like, roasted green tea-like, and oolong tea-like. In the case where the plant-based milk beverage exhibits these flavors, the plant-based milk beverage may contain, as appropriate, substances that can impart various flavors, such as coffee powder, black tea powder, oolong tea powder, fruit juice powder, various flavorings, etc.

[0021] As described above, the plant-based milk beverage according to this embodiment has an enhanced richness. Furthermore, the plant-based milk beverage according to this embodiment also excels in taste evaluations.

[0022] [Method of manufacturing plant-based milk drinks] The method for producing a plant-based milk beverage according to this embodiment includes a mixing process and a post-processing process. (Mixing process) In the mixing step, water, vegetable protein (vegetable raw material), calcium salt, additives, etc. are appropriately charged into a mixing tank to produce a mixed liquid. In this mixing step, the raw materials may be mixed and adjusted so that the value of A / B falls within the above-mentioned predetermined range.

[0023] In the post-processing step, for example, processing such as filtration, sterilization, and filling into a container is selectively carried out as necessary. The filtration process in the post-processing step can be carried out using a general filter or strainer. Furthermore, the sterilization process in the post-processing step is preferably carried out by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. Furthermore, the filling process in the post-processing step is preferably carried out in a clean room maintained at a level of cleanliness that is normally achieved in the production of beverages. The order of each process in the post-processing step is not particularly limited.

[0024] The processes carried out in the mixing step and post-processing step can be carried out using equipment that is generally used to produce RTD (ready to drink) beverages and the like.

[0025] As described above, the method for producing a plant-based milk beverage according to this embodiment can produce a plant-based milk beverage with enhanced richness. Furthermore, the plant-based milk beverage produced by this production method also has excellent taste ratings.

[0026] [Method for enhancing the richness of plant-based milk drinks] Next, a method for enhancing the richness of a plant-based milk beverage according to this embodiment will be described. The method for enhancing the richness of a plant-based milk beverage according to this embodiment is a method including a step of adding a calcium salt to the plant-based milk beverage. The contents of each component are the same as those described above for the "plant-based milk beverage."

[0027] As described above, the method for enhancing the richness of a plant-based milk beverage according to this embodiment can enhance the richness of the plant-based milk beverage. Furthermore, the plant-based milk beverage obtained by this enhancement method also excels in palatability evaluations. [Example]

[0028] Next, the present invention will be described by way of examples that satisfy the requirements of the present invention and comparative examples that do not.

[0029] [Sample preparation] Each sample shown in Tables 1 to 4 was prepared by appropriately mixing the ingredients, such as soy milk, protein material (peas), protein material (almonds), brown sugar, vegetable fat, emulsifier, trisodium citrate, thickener, calcium lactate, calcium phosphate, and calcium carbonate, in the amounts shown in the tables, and finally adding water (diluted to measure) to make the total weight 1 kg.

[0030] The samples shown in Tables 5 and 6 were prepared by appropriately mixing Sample 5-1, Sample 5-2, instant coffee, instant tea, and water in the amounts shown in the tables. The samples shown in Tables 1 to 4 exhibited a milk-like flavor, the sample shown in Table 5 exhibited a milk-like and coffee-like flavor, and the sample shown in Table 6 exhibited a milk-like and black tea-like flavor.

[0031] The raw materials used for each sample were as follows: "Soy milk": Produced in-house "Protein material (peas)": Meiji Food Materials Co., Ltd. "Protein material (almonds)": Blue Diamond Growers "Brown sugar": Produced by Itochu Sugar Co., Ltd. "Vegetable oil (palm oil)": Manufactured by Fuji Oil Co., Ltd. "Emulsifier (glycerin fatty acid ester)": Manufactured by Sakamoto Pharmaceutical Co., Ltd. "Instant coffee (coffee powder)": Nestle "Instant tea (black tea powder)": AGF "Thickener 1 (gellan gum)": Manufactured by San-Ei Gen F.F.I. Co., Ltd. "Thickener 2 (Carrageenin)": Manufactured by San-Ei Gen F.F.I. Co., Ltd. "Calcium lactate (fermented calcium lactate)": Corbion Japan Co., Ltd., total molar mass 218 g / mol, Ca molar mass 40 g / mol, dry residue 0.97, Ca content (theoretical value) 0.48 g / kg "Calcium phosphate (tricalcium phosphate)": manufactured by Meiji Food Materials Co., Ltd., total molar mass 310 g / mol, Ca molar mass 120 g / mol, dry residue 0.9, Ca content (theoretical value) 0.48 g / kg "Calcium carbonate": manufactured by Shiraishi Calcium Co., Ltd., total molar mass 100 g / mol, Ca molar mass 40 g / mol, dry residue 0.98, Ca content (theoretical value) 0.48 g / kg

[0032] [Exam Contents] For each sample produced by the above method (each sample in Tables 1 to 3 and 5 to 6), six trained panelists with discriminatory abilities scored "body feel" and "lasting taste" on a 5-point scale and "taste" on a 6-point scale according to the following evaluation criteria, and the average scores were calculated. All evaluations were made by drinking the samples.

[0033] For the evaluation of body feel and durability, the sample with the latter sample number 1 was used as the control sample, and the score shown in the table for that control sample was used as the reference score. Each evaluation was made by comparing it with the control sample with the same former sample number. For example, the body feel of sample 2-3 was evaluated by comparing it with sample 2-1 (control sample) with the same former sample number and the latter sample number 1, which was given a body feel of 1 point (reference score).

[0034] (Body feel) The body feel in Table 1 was evaluated using the following indices, with the scores shown in the table for the control sample as the standard. 5 points: Much more body than the control sample. 4 points: More body than the control sample. 3 points: Same body as the control sample. 2 points: Less body than the control sample. 1: Much less body than the control sample. On the other hand, the evaluation of body feel other than that in Table 1 was carried out using the following indicators, with the scores shown in the table for the target sample as the basis. 5 points: Much more body than the control sample. 4 points: More body than the control sample. 3 points: Slightly more body than the control sample. 2 points: The body is somewhat stronger than the control sample. 1 point: Same body as the control sample. As for the body feel, the higher the score, the stronger it becomes, and it can be judged as preferable. Here, "body" refers to the maximum value of the flavor impact (thickness of flavor) from immediately after drinking the sample (top) to while drinking it (middle).

[0035] (Sustainability) The evaluation of durability in Table 1 was carried out using the following indicators, with the scores shown in the table for the control sample as the basis. 5 points: Much more persistent than the control sample. 4 points: More persistent than the control sample. 3 points: Same persistence as the control sample. 2 points: Less persistent than the control sample. 1 point: Much less persistent than the control sample. On the other hand, the evaluation of sustainability other than that in Table 1 was carried out using the following indicators, with the scores shown in the table for the target sample as the basis. 5 points: Much more persistent than the control sample. 4 points: More persistent than the control sample. 3 points: Slightly more persistent than the control sample. 2 points: Somewhat more persistent than the control sample. 1 point: Same persistence as the control sample. Regarding sustainability, the higher the score, the stronger the effect, and the better it can be judged to be. Here, "persistence" refers to the length of time that the taste lingers in the aftertaste (last) after drinking the sample.

[0036] (Relationship between two sensory evaluations and body) After examining the "richness" of plant-based milk beverages, the inventors determined that this "richness" is composed of the aforementioned "full body" and "sustainability," and therefore conducted the two sensory evaluations described above. In addition, if both the body and persistence are stronger than those of the control sample, it can be determined that the flavor is "enhanced."

[0037] (Taste) There was no set standard score for assessing the taste, with "delicious" receiving a score of 5 and "not tasty" receiving a score of 0. Here, "taste" refers to the taste of a plant-based milk drink, and if the balance of flavor is disrupted by calcium salts, the drink is rated as unpalatable.

[0038] The table below shows the content of each component in the samples and the results of each evaluation. The numerical values ​​and indexes for each component shown in the table are the content and index in the final product.

[0039] [Table 1]

[0040] [Table 2]

[0041] [Table 3]

[0042] [Table 4]

[0043] [Table 5]

[0044] [Table 6]

[0045] [Consideration of results] Table 1 shows the results when the type of calcium salt was changed. The results of Samples 1-1 to 1-4 confirmed that the richness-enhancing effect (in other words, the body-enhancing effect and the sustained body-enhancing effect) was exhibited regardless of the type of calcium salt. These results confirmed that the present invention can be applied when various calcium salts are used. It was also confirmed that the desired effect was particularly pronounced when calcium lactate was used among calcium salts (in the case of Sample 1-2).

[0046] Table 2 shows the results when the calcium salt content (and A / B) was changed. From the results of Samples 2-1 to 2-7, it was confirmed that when the calcium salt content / vegetable protein content (A / B) is within a predetermined range, the richness-enhancing effect is fully exerted. However, it was also confirmed that if the calcium salt content is too high (in other words, if the A / B ratio is too high), the palatability rating decreases. Taking all the evaluations into consideration, among samples 2-1 to 2-7, samples 2-2 to 2-7 (especially samples 2-2 to 2-4) gave very favorable results.

[0047] Table 3 shows the results when the raw material from which the plant protein is derived is changed. The results of Samples 3-1 to 3-2 and 4-1 to 4-2 confirmed that the body-enhancing effect (in other words, the body-enhancing effect and the sustained body-enhancing effect) was exhibited regardless of the type of raw material from which the vegetable protein was derived. These results confirmed that the present invention can be applied when using various raw materials (raw materials containing vegetable protein).

[0048] Table 5 shows the results when the present invention is applied to a beverage with a coffee-like flavor, and Table 6 shows the results when the present invention is applied to a beverage with a black tea-like flavor. The results for each sample shown in Table 5 confirm that even beverages with a coffee-like aroma and flavor exhibit a richness-enhancing effect (in other words, an enhanced body and sustained flavor). Furthermore, the results for each sample shown in Table 6 confirmed that even beverages with a black tea-like flavor exhibited the effect of enhancing richness (in other words, the effect of enhancing the body and duration). These results confirmed that the present invention can be applied not only to beverages with a milk-like flavor, but also to beverages with various other flavors added.

Claims

1. Contains calcium salts and vegetable proteins, A plant-based milk beverage in which A / B is 0.02 to 0.30, where the content of the calcium salt is Ag / 100g and the content of the plant protein is Bg / 100g.

2. The plant-based milk beverage according to claim 1, wherein the calcium salt content is 0.10 to 1.00 g / 100 g and the plant protein content is 1.00 to 4.00 g / 100 g.

3. 3. The plant-based milk beverage of claim 1 or claim 2, wherein the plant protein is derived from one or more of soybeans, almonds, and peas.

4. 3. The plant-based milk beverage according to claim 1, wherein the calcium salt is calcium lactate, tricalcium phosphate, or calcium carbonate.

5. 3. The plant-based milk beverage according to claim 1, wherein the calcium salt is fermented calcium lactate.

6. Contains calcium salt and vegetable protein, A method for producing a plant-based milk beverage, comprising a step of adjusting A / B to 0.02 to 0.30 when the content of the calcium salt is Ag / 100g and the content of the plant protein is Bg / 100g.

7. A method for enhancing the richness of a plant-based milk beverage containing plant protein, comprising: A method for enhancing the richness of a plant-based milk beverage, comprising the step of adding a calcium salt to the plant-based milk beverage.

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