Plant-based milk

Abstract

To provide highly convenient plant-based milk which has good meltability in the mouth and rich taste, and is free from graininess and sedimentation.SOLUTION: Plant-based milk has a first peak in a particle size range of 1 μm or more and 10 μm or less and a second peak in the particle size range of more than 30 μm and 200 μm or less in particle size distribution of volume reference. The first peak and the second peak are spaced apart by 40 μm or more. The particle size distribution is shown with a particle size on a horizontal axis and a frequency on a vertical axis. When the frequency of the maximum peak in the particle size range of 17 nm or more and 2500 μm or less is taken as 100, the minimum frequency in a valley between the first peak and the second peak is preferably 30 to 80. In the particle size distribution, it is also preferable that the total volume % of particles in the particle size range of 1 μm or more and 10 μm or less is 20 to 200% of the total volume% of the particles in the particle size range of more than 30 μm and 200 μm or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to plant milks. [Background technology]

[0002] Since cow's milk and other animal milks are produced for the purpose of lactation, they are highly nutritious and well-balanced, and have been widely consumed as beverages and used as food ingredients since ancient times.

[0003] However, because animal milk can only be extracted during the lactation period, both the amount and the period of production are limited. For this reason, a cloudy liquid similar to animal milk has been extracted from plants that can produce it stably and used as plant milk. Plant milks such as coconut milk, rice milk, soy milk, and almond milk are produced by crushing part or all of grains, beans, seeds, hard fruits, or fruits, suspending them in water, and then enzymatically hydrolyzing them.

[0004] In recent years, plant-based foods have been increasingly chosen from various perspectives, such as environmental impact, health, and allergen avoidance, and plant-based milks have become increasingly common on the market. Naturally, these plant-based milks are required to have a flavor similar to animal milk, particularly cow's milk, i.e., a milky flavor.

[0005] However, plant-based milk has a number of problems, including low solids content and low nutritional value; low sugar content and little sweetness; low protein and fat content resulting in a light flavor and lack of richness; and low water solubility of starch and protein and high dietary fiber content that make it prone to graininess and sedimentation.

[0006] Therefore, if plant milk is produced with a high solids content to increase its nutritional value and flavor, it will not melt in the mouth as easily, with a stronger graininess and greater susceptibility to sedimentation, and it will also have the problem of having a strong flavor or bitter taste specific to the plant.

[0007] Therefore, methods have been developed that use kokumi enhancers (see, for example, Patent Documents 1 to 3) and methods that use enzymes to solubilize plant-derived starch or dietary fiber (see, for example, Patent Documents 4 to 8).

[0008] However, the method of using a kokumi enhancer does not solve the problems of melting in the mouth and precipitation, and in addition, it has the problem of imparting a flavor different from the milk flavor, and it is difficult to limit the raw materials to plant origin.Furthermore, the method of using enzymes to solubilize plant-derived starch or dietary fiber has the problem that, while the problems of melting in the mouth and precipitation are improved to a certain extent, there is a problem that the kokumi is actually reduced. Furthermore, although the plant milk of Patent Document 9 has an excellent milk flavor, there is still room for improvement in terms of achieving both natural sweetness and richness, melt-in-the-mouth texture, and emulsion stability during storage. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 11-313635 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-233089 [Patent Document 3] International Publication No. 2009-101972 [Patent Document 4] Japanese Patent Application Laid-Open No. 2009-142183 [Patent Document 5] Japanese Patent Application Laid-Open No. 2004-121135 [Patent Document 6] Patent Publication No. 2021-040553 [Patent Document 7] Japanese Patent Application Laid-Open No. 2009-207359 [Patent Document 8] Japanese Patent Publication No. 2020-039283 [Patent Document 9] International Publication No. 2023 / 054274 Summary of the Invention [Problem to be solved by the invention]

[0010] Therefore, the object of the present invention is to provide a highly convenient plant-based milk that has good melt-in-the-mouth properties, a strong rich flavor, is free of graininess and sedimentation. [Means for solving the problem]

[0011] As a result of various investigations to achieve the above object, the inventors have discovered that the above object can be achieved by making the plant milk have a specific particle size distribution. In other words, the present invention provides plant milk which, in its volumetric particle size distribution, has a first peak in the particle diameter range of 1 μm or more and 10 μm or less and a second peak in the particle diameter range of more than 30 μm and 200 μm or less, and the difference between the particle diameter of the first peak and the particle diameter of the second peak is 40 μm or more. [Effects of the Invention]

[0012] According to the present invention, a highly convenient plant-based milk can be obtained that has a good melt-in-the-mouth texture, a strong rich flavor, and is free of graininess and sedimentation. DETAILED DESCRIPTION OF THE INVENTION

[0013] The plant milk of the present invention will be described in detail below. Plant milk contains the extract, squeezed juice, grinding liquid, or pulverized liquid (hereinafter referred to as "extract, etc. of raw grain") of raw grains such as nuts, seeds, grasses, or pulses, or a processed liquid thereof. In other words, it is obtained by using the extract, etc. of raw grains or a processed liquid thereof directly or by blending them with other ingredients, and has recently attracted attention as a substitute for cow's milk. Plant milk is usually liquid at 25°C. In the case of an extract, the solvent is water, and it is obtained by adding water to nuts, seeds, pulses, or grasses, mixing them, and then straining, or by grinding or pulverizing them and then performing solid-liquid separation. Furthermore, grinding liquid and pulverized liquid can be obtained by grinding or pulverizing nuts, seeds, pulses, or grasses and adding water; in this case, it does not matter whether grinding or pulverization or adding water occurs first.

[0014] Examples of nuts and seeds include peanuts, hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts. Examples of grass cereals include rice, barley, wheat, pearl barley, rye, and oats. Examples of pulses include soybeans, adzuki beans, chickpeas, peas, mung beans, fava beans, and lentils. In the present invention, it is preferable to use plant milk whose raw grain is one or more selected from the group consisting of almonds, rice, soybeans, oats, chickpeas, and peas, as this will provide a good milk flavor. It is particularly preferable to use plant milk made from oats, as this will provide a better milk flavor.

[0015] In the present invention, the plant milk can be a concentrated liquid such as an extract of a raw grain, or a processed liquid obtained by subjecting an extract of a raw grain to enzyme treatment, microbial fermentation treatment, heat treatment, acid treatment, or the like. Commercially available products can also be used. In the present invention, homogenization facilitates the breakdown of coarse particles contained in nuts and seeds, grass grains, or pulses into fine particles, making it easy to achieve the particle size distribution described below, and it is possible to produce plant milk with an appropriate sweetness and rich flavor. Therefore, it is preferable to use a processed liquid obtained by subjecting an extract of a raw grain or the like to enzyme treatment and / or acid treatment (hereinafter sometimes referred to as "grain saccharification liquid") as the plant milk.

[0016] The preferred solids content of the plant milk of the present invention varies depending on the intended use, and can be set appropriately depending on the type of milk or dairy product that is to be substituted for each intended purpose. For example, when the plant milk of the present invention is used as a substitute for cow's milk, the solid content is preferably 1 to 30% by mass, and more preferably 5 to 20% by mass. Furthermore, the plant milk of the present invention is preferably an emulsion, particularly an oil-in-water emulsion. When the plant milk is an oil-in-water emulsion and is used as a substitute for fresh cream or whipped cream, the solid content is preferably 1 to 50% by mass, more preferably 10 to 40% by mass. When the plant milk of the present invention is used as a substitute for concentrated milk, the solid content is preferably 1 to 40% by mass, more preferably 10 to 30% by mass. In the present invention, the above-mentioned solid content means the total of all components other than water, and mainly consists of proteins, carbohydrates, fats and oils, and ash.

[0017] The plant milk of the present invention is characterized in that, in its volumetric particle size distribution, it has a first peak in the particle diameter range of 1 μm or more and 10 μm or less and a second peak in the particle diameter range of more than 30 μm and 200 μm or less, and the difference between the particle diameter of the first peak and the particle diameter of the second peak is 40 μm or more. In the inventor's experience, conventional plant milks contain mainly cereal flour, and therefore have only one peak in the particle size distribution range of 30 μm or more. In contrast, the plant milk of the present invention has a peak in the range of 10 μm or less in addition to the peak in the range of 30 μm or more, and the distance between these peaks is sufficient at 40 μm or more, thereby achieving the effects of the present invention, particularly the effect of imparting good melt-in-the-mouth properties and rich flavor, and the effect of preventing graininess and sedimentation. The inventors believe that the second peak in plant-based milk, with particle sizes in the range of more than 30 μm and less than 200 μm, is mainly due to cereal flour. The particle size of this second peak, less than 200 μm, is presumably effective in preventing graininess and sedimentation. Furthermore, it is believed that the first peak of plant milk, which has a particle size range of 1 μm to 10 μm, is mainly derived from edible oils and fats. It is believed that the plant milk having a first peak of particle size range of 1 μm to 10 μm provides the effect of imparting richness and preventing graininess and precipitation. Furthermore, it is believed that a difference of 40 μm or more between the particle size of the first peak and the particle size of the second peak provides the effect of improving melt-in-the-mouth texture and enhancing richness. Based on these factors, it is believed that the present invention can provide the above-mentioned effects. In the present invention, from the viewpoint of further enhancing the effects of the present invention, the difference between the particle size of the first peak and the particle size of the second peak is preferably 50 μm or more, and is preferably 100 μm or less, and more preferably 80 μm or less. The peak particle size refers to the particle size at the peak top.

[0018] Here, in this specification, "particle size distribution" refers to a particle size distribution based on volume. The particle size distribution is represented by a distribution curve with the horizontal axis representing particle diameter (μm) and the vertical axis representing the volume-based frequency (%). Here, "the horizontal axis representing particle diameter (μm)" includes the case where the horizontal axis represents the logarithm of the particle diameter. The particle size distribution in the present invention can be measured using a laser diffraction particle size analyzer, for example, a laser diffraction particle size analyzer (SALD-2300, manufactured by Shimadzu Corporation). For example, the measurement method involves dispersing the plant milk in ion-exchanged water and measuring the dispersion using the laser diffraction particle size analyzer (SALD-2300, manufactured by Shimadzu Corporation) under a refractive index of 1.60-0.20i. The measurement temperature is preferably 10 to 40°C. Here, the position of a "peak" refers to the apex of a "mountain" present in the particle size distribution. Furthermore, if there are multiple peaks in each particle size distribution range, the most frequent peaks are selected as the first peak and the second peak for the particle size ranges of more than 30 μm and 200 μm or less and more than 30 μm and 200 μm or less, respectively.

[0019] The plant milk of the present invention has at least the above two peaks in its particle size distribution, but in order to obtain better melt-in-the-mouth properties and a rich flavor, it is preferable that the total number of peaks be 8 or less, more preferably 6 or less, and most preferably 4 or less in the particle size range of 17 nm or more and 2500 μm or less.

[0020] In the plant milk of the present invention, the frequency of the first and second peaks, i.e., the peak intensity, is preferably such that, when the peak frequency (intensity) of the second peak is 100, the peak frequency (intensity) of the first peak is 50 or more and less than 150, and more preferably 80 or more and less than 120, in order to obtain the effects of the present invention, particularly good melt-in-the-mouth and rich flavor. Here, in this specification, the height at the apex of the peak (frequency on the vertical axis) is sometimes referred to as "peak frequency" or "peak intensity."

[0021] In the plant milk of the present invention, the minimum frequency (intensity) in the valley between the first and second peaks in the particle size distribution is preferably 30 to 80, and more preferably 40 to 60, when the frequency (intensity) of the maximum peak in the particle size range of 17 nm to 2500 μm is taken as 100. As used herein, the term "valley between peaks" refers to the depressed portion between two peak tops in the particle size distribution curve, and the height (frequency on the vertical axis) of the lowest part of this depressed portion is defined as the "minimum frequency (intensity) in the valley between peaks." When there are multiple valleys between the peak tops of the first and second peaks, the minimum frequency (intensity) refers to the lowest frequency (intensity) among the minimum frequencies (intensities) in each valley.

[0022] In the particle size distribution of the plant milk of the present invention, the total volume percentage of particles in the particle diameter range of 1 μm or more and 10 μm or less is preferably 20 to 200%, more preferably 80 to 200%, and particularly preferably 100 to 200%, of the total volume percentage of particles in the particle diameter range of more than 30 μm and 200 μm or less.

[0023] To obtain plant milk having a first peak in the particle size distribution ranging from 1 μm to 10 μm in particle size and a second peak in the particle size range of more than 30 μm to 200 μm in particle size, with the difference between the particle sizes of the first peak and the second peak being 40 μm or more, a suitable production method as described below may be employed, and the preparation conditions for the raw grain extract and its processing liquid, the conditions for using the oils and thickening stabilizers, the homogenization and filtration conditions in the production of the plant milk, etc. may be adjusted. Furthermore, in order to set the frequency ratio (intensity ratio) of the first peak to the second peak within the above range, the ratio of the minimum frequency within the above range, the volume ratio of the particle size range within the above range, and the number of peaks below the above upper limit, it is only necessary to appropriately set conditions such as the particle size of the raw grain flour when producing plant milk, the preparation conditions of raw grain extracts such as saccharified liquid and their processed liquids, the conditions for adding other ingredients such as fats and oils and thickening stabilizers, the homogenization and filtration conditions in the production of plant milk, and the ratio of raw materials used, and these can be appropriately determined depending on the particle size distribution of the desired plant milk.

[0024] Furthermore, the plant milk of the present invention contains sodium and potassium, and the mass ratio of sodium to potassium (Na:K) is preferably 1:0.5 to 10, more preferably 1:0.8 to 6, and most preferably 1:2 to 4. By setting the mass ratio within the range of 1:0.5 to 10, plant milk with a good milk flavor can be obtained.

[0025] The sodium source ingredients in the plant milk of the present invention include sodium salts such as sodium citrate, disodium phosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, and sodium chloride, as well as foods and food additives that contain a lot of sodium. However, to obtain a plant milk with a good flavor, it is preferable to use at least sodium chloride. The origin of the sodium source ingredients can be mineral, chemical, or marine, but is not particularly limited. The sodium content in the plant milk of the present invention is preferably 0.005 to 0.5% by mass, more preferably 0.01 to 0.4% by mass, and most preferably 0.02 to 0.2% by mass.

[0026] Examples of ingredients that serve as potassium sources in the plant milk of the present invention include organic acid potassium salts such as potassium citrate and tripotassium citrate, potassium salts such as potassium phosphate and potassium chloride, and foods and food additives that are rich in potassium such as potassium caseinate and whey minerals. The origins of the ingredients that serve as potassium sources include mineral, chemical, and marine-derived ingredients, but in the present invention, marine-derived potassium salts are preferred because they provide a plant milk with a "natural and mellow flavor" and "good body and aftertaste."

[0027] Marine-derived potassium salts are salts obtained from a solution of solutes mainly composed of potassium chloride, which is obtained by further removing salts such as magnesium from a crude magnesium chloride solution called nigari, which is mainly composed of magnesium obtained by removing sodium from seawater for the production of table salt.

[0028] The marine-derived potassium salt used in the present invention has a potassium chloride content of 51% by mass or more, preferably 70% by mass or more, based on the solid content. The upper limit of the potassium chloride content in the marine-derived potassium salt is preferably 99.7% by mass or less based on the solid content. The marine-derived potassium salt used in the present invention preferably has a solid content of 95% by mass or more, more preferably 97% by mass or more. The solid content is the amount excluding water, and can be measured by the atmospheric pressure heating and drying method or the Karl Fischer method.

[0029] Examples of the marine-derived potassium salt include "Ocean Potassium" (manufactured by FC Chemicals), "Purified Potassium Chloride" (manufactured by Diasalt), and "Potassium Base" (manufactured by FC Chemicals). The potassium content in the plant milk of the present invention is preferably 0.01 to 2 mass %, more preferably 0.03 to 1.6 mass %, and most preferably 0.1 to 1 mass %. When the above-mentioned marine-derived potassium salt is used, the content of the marine-derived potassium salt in the plant milk of the present invention varies depending on the type of plant milk and the purpose of use, but is preferably 0.01 to 5 mass%, more preferably 0.04 to 1.5 mass%, and even more preferably 0.04 to 0.5 mass%.

[0030] Furthermore, when using marine-derived potassium salts, it is preferable that the potassium content derived from the marine-derived potassium salts accounts for 50% by mass or more of the total potassium in the plant milk of the present invention, and more preferably 60% by mass or more.

[0031] It is preferable that the plant milk of the present invention contains edible oils and fats, as this makes it easy to achieve the above particle size distribution, can impart a richer flavor, and can prevent graininess during storage.

[0032] The edible oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cacao butter; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil; and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats can be used alone or in combination of two or more.

[0033] The preferred edible fat content in the plant milk of the present invention varies depending on the intended use, but is preferably 0.3% by mass or more, more preferably 1% by mass or more, and most preferably 2% by mass or more in the plant milk. From the viewpoint of emulsion stability, the upper limit is preferably 49% by mass or less, more preferably 36% by mass or less, and most preferably 21% by mass or less. The edible fat content is calculated by adding the oil content contained in the other ingredients listed below.

[0034] The plant milk of the present invention exhibits a good milky richness without containing milk fat. Therefore, the plant milk of the present invention can be used as a food that can be consumed by vegetarians and vegans. In addition, the present invention preferably does not substantially use animal-derived fats and oils, such as milk fat, beef tallow, lard, fish oil, whale oil, and processed fats obtained by subjecting animal fats and oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. "Substantially not using animal-derived fats and oils" means that the content of animal-derived fats and oils in the plant milk is less than 0.2% by mass, preferably 0.1% by mass or less, and more preferably 0.05% by mass or less.

[0035] The plant milk of the present invention may contain sugars. Examples of such sugars include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch syrup, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactoferrin oligosaccharides, hemicellulose, molasses, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theandeoligosaccharides, and gentiooligosaccharides.

[0036] However, the plant milk of the present invention preferably contains substantially no sugars other than those derived from the cereal saccharified liquid, as this allows for a more natural sweetness and richness. "Substantially no sugars other than those derived from the saccharified liquid" means that sugars derived from the cereal saccharified liquid account for a total of 80% by mass or more of the sugars contained in the plant milk, more preferably 90% by mass or more, even more preferably 95% by mass or more, and most preferably 100% by mass.

[0037] Furthermore, when the plant milk of the present invention is used as a food that can be eaten by vegetarians or vegans, it is necessary that it does not contain sugars of animal origin, particularly lactose and its processed sugars originating from dairy products.

[0038] The plant milk of the present invention preferably contains a thickening stabilizer, as this makes it easier to obtain the particle size distribution of the present invention. Examples of the thickening stabilizer include thickening polysaccharides and gelling agents such as guar gum, xanthan gum, carrageenan, tamarind gum, pectin, microcrystalline cellulose, furcellaran, agar, gelatin, gellan gum, glucomannan, alginic acid, alginates, curdlan, locust bean gum, gum arabic, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, and egg white powder, and these can be used alone or in combination of two or more. When these thickening stabilizers are contained, the amount thereof in the plant milk is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, from the viewpoints of emulsion stability and flavor.

[0039] The plant milk of the present invention may contain an emulsifier, such as glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, and saponins, which may be used alone or in combination of two or more. When these emulsifiers are contained, the amount in the plant milk is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, from the viewpoints of emulsion stability and flavor.

[0040] The plant milk of the present invention may contain other ingredients in addition to those described above, as long as the effects of the present invention are not affected. Examples of such other ingredients include water, starches, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, seasonings, pH adjusters, food preservatives, shelf life extenders, and food ingredients and food additives such as fruit, fruit juice, coffee, spices, cocoa mass, and cocoa powder.

[0041] Other ingredients can be used as desired as long as they do not impair the objectives of the present invention, but preferably, the total amount of other ingredients other than water in the plant milk of the present invention is used in a range that is 5% by mass or less, more preferably 1% by mass or less.

[0042] Furthermore, when the plant milk of the present invention is used as a food that can be eaten by vegetarians or vegans, it is necessary that the other ingredients mentioned above do not contain any raw materials of animal origin.

[0043] The plant milk of the present invention preferably has a solids content of 2 to 60% by mass, more preferably 10 to 60% by mass, and particularly preferably 20 to 40% by mass. Note that the solids content in the present invention is calculated by subtracting the water content from the total mass.

[0044] The plant milk of the present invention preferably has a water content of 40 to 98% by mass, more preferably 40 to 90% by mass, and particularly preferably 60 to 80% by mass.

[0045] The plant milk of the present invention preferably has a protein content of 0.1 to 10% by mass, more preferably 0.3 to 8% by mass, and particularly preferably 1.0 to 5.0% by mass. A protein content of 0.1% by mass or more provides a good milk flavor and rich taste. Furthermore, a protein content of 10% by mass or less helps prevent graininess during storage.

[0046] Next, a preferred method for producing the plant milk of the present invention will be described. To obtain the plant milk of the present invention, the plant milk, the oils and fats, sugars, thickening stabilizers, emulsifiers, and other ingredients are selected and dispersed during production so that the volumetric particle size distribution has a first peak with a particle size range of 1 μm to 10 μm and a second peak with a particle size range of more than 30 μm to 200 μm, with the difference in particle size between the first and second peaks being 40 μm or more. In this case, as described above, the frequency of the first and second peaks is preferably 50 to 100, more preferably 60 to 100, even more preferably 70 to 98, and most preferably 80 to 95, where the height of the larger peak (peak frequency) is 100. Furthermore, the minimum frequency of the valley intensities between the peaks is preferably 30 to 80, where the frequency of the largest peak is 100. Furthermore, it is preferable that the total volume % of particles in the range of 1 μm or more and 10 μm or less (having the first peak) in the (volume average) particle size distribution is 20 to 200% of the total volume % of particles in the range of more than 30 μm and 200 μm or less.

[0047] A preferred production method will be described below, taking as an example the case where the plant milk of the present invention uses a cereal saccharified liquid and also contains raw materials other than plant milk.

[0048] First, a grain saccharification liquid is added, and water is added as needed, and preferably a potassium-containing raw material or a sodium-containing raw material, and further, as needed, fats and oils, sugars, emulsifiers, thickening stabilizers, etc. are added, and the mixture is homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve-type homogenizer, homomixer, or colloid mill so that the volume-based particle size distribution has a first peak in the particle size range of 1 μm to 10 μm and a second peak in the particle size range of more than 30 μm to 200 μm, and the particle size difference between the first peak and the second peak is 40 μm or more, preferably 50 μm or more. In this case, as described above, the total volume % of particles having a particle diameter in the range of 1 μm or more and 10 μm or less (having the first peak) in the volume-based particle size distribution is 20 to 200% of the total volume % of particles having a particle diameter in the range of more than 30 μm and 200 μm or less, and further, when the peak frequency of the second peak is taken as 100, the peak frequency of the first peak is preferably 50 or more and less than 150, more preferably 80 or more and less than 120, and further, when the frequency of the maximum peak is taken as 100, the minimum frequency in the valley between the first peak and the second peak is preferably 30 or more and 80 or less.

[0049] If necessary, heat sterilization or pasteurization treatment may be performed using direct heating methods such as injection or infusion, or indirect heating methods such as plate, tubular, or scraping, such as UHT, HTST, or low-temperature sterilization, batch, retort, or microwave heating, or heating may be performed by cooking over an open flame. After heating, the product may be homogenized again as needed to adjust the particle size distribution to the above range. If necessary, cooling procedures such as rapid cooling or slow cooling may be performed.

[0050] It is preferable not to perform filtration during the above production, since this would result in the removal of coarse particle components.

[0051] When preparing the grain saccharified solution, it is preferable to use raw grain flour with a particle size, for example, a cumulative volume average particle size D50 of 15 to 150 μm. While the aforementioned extracts may be used as the raw grain flour, it is particularly preferable to use pulverized raw grain seeds. It is also preferable to combine two or more saccharified solutions at different stages of saccharification. Examples include a method using a combination of saccharified solution A, which is obtained by decomposing starch in the grain flour using α-amylase in a raw grain flour dispersion, and saccharified solution B, which is obtained by decomposing starch in the grain flour using β-amylase and / or glucoamylase in addition to α-amylase in a separate raw grain flour dispersion; and a method using a combination of saccharified solution A, which is obtained by decomposing starch in the grain flour using α-amylase in a raw grain flour dispersion, and saccharified solution C, which is obtained by further enzymatically decomposing saccharified solution A using β-amylase and / or glucoamylase.

[0052] The plant milk of the present invention can be consumed directly as a food or drink, or can be used as a substitute for cow's milk, condensed milk, coffee whitener, whipped cream, or fresh cream.

[0053] The plant milk of the present invention can be used to make creams such as custard cream and white cream, stews and gratins using these creams, desserts such as bavarois, frozen desserts such as ice cream, pastes such as flower paste, mayonnaise and other dressings, cheese-like foods, bread, confectionery, ham, sausage, and other processed foods. The plant milk of the present invention can be stored refrigerated or frozen as needed. [Example]

[0054] The present invention will now be described in more detail with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0055] <Production of grain saccharified liquid> [Production Example 1] 75 parts by mass of water was heated to 60°C, and while stirring, 0.15 parts by mass of α-amylase (BAN 480L (Novozymes)) and 25 parts by mass of oat powder (Tialan) (moisture content 14% by mass, oil content 3.0% by mass, protein content 11.9% by mass, potassium content 0.330% by mass, sodium content 0.008% by mass) were added, and the mixture was held for 3 hours to allow the enzyme reaction to occur, yielding a reaction solution. The reaction solution was then inactivated at 90°C for 15 minutes, cooled to 5°C, and homogenized at a pressure of 5 MPa to yield grain saccharified solution A.

[0056] [Production Example 2] 75 parts by mass of water was heated to 60°C, and while stirring, 0.15 parts by mass of α-amylase (BAN 480L (Novozymes)), 0.3 parts by mass of glucoamylase (Amylase AG (Novozymes)), and 25 parts by mass of oat powder (Tialan) (moisture content 14% by mass, oil content 3.0% by mass, protein content 11.9% by mass, potassium content 0.330% by mass, sodium content 0.008% by mass) were added, and the mixture was held for 3 hours to allow the enzyme reaction to occur, yielding a reaction solution. The reaction solution was then inactivated at 90°C for 15 minutes, cooled to 5°C, and homogenized at a pressure of 5 MPa to yield grain saccharified solution B.

[0057] <Production of plant-based milk> Example 1 75 parts by weight of the saccharified grain solution A and 20 parts by weight of the saccharified grain solution B were mixed, to which 0.135 parts by weight of salt, 0.25 parts by weight of marine-derived potassium salt (Ocean Potassium, manufactured by FC Chemicals, solids content: 99.9% by weight, potassium content: 52.2% by weight, potassium chloride content in solids: 99.5% by weight), 0.02 parts by weight of xanthan gum, and 1.595 parts by weight of water were added and mixed, and 3 parts by weight of sunflower oil was added and emulsified to prepare a preliminary emulsion. The preliminary emulsion was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain the plant milk A of the present invention. The particle size distribution of the obtained plant milk A was measured using a Shimadzu laser diffraction particle size analyzer (SALD-2300, Shimadzu Corporation) under conditions of a refractive index of 1.60-0.20i. In the volume-based particle size distribution curve, with the horizontal axis representing the logarithm of particle size and the vertical axis representing frequency, plant milk A had a first peak in the particle size range of 1 μm to 10 μm and a second peak in the particle size range of more than 30 μm to 200 μm. The difference between the particle sizes of the first peak and the second peak was 60 μm, and if the frequency of the second peak was 100, the frequency of the first peak was 90. Within the particle size range of 17 nm to 2500 μm, there was one peak outside the particle size range of 1 μm to 10 μm and the particle size range of more than 30 μm to 200 μm. The minimum frequency in the valley between the first and second peaks was 50, with the frequency of the maximum peak in the particle diameter range of 17 nm to 2500 μm being taken as 100, and the total volume % of particles in the particle diameter range of 1 μm to 10 μm in the particle size distribution was 130% of the total volume % of particles in the particle diameter range of more than 30 μm to 200 μm. The maximum peak was the second peak. The particle size distribution was measured at 25°C.

[0058] The obtained plant milk A had a moisture content of 76 mass%, a solid content of 24 mass%, an oil content of 3.7 mass%, a protein content of 2.9 mass%, a sodium content of 0.053 mass%, a potassium content of 0.207 mass%, and a mass ratio of sodium to potassium of 1:3.9. The obtained plant milk A had an excellent milk flavor, natural sweetness, and a strong rich taste, and was fluid despite having a high solids content of 24% by mass.No graininess or sedimentation was observed even after storage at 5°C for 120 days, making it a highly convenient plant milk. Furthermore, even when diluted three times with water, plant milk A still had an excellent milky flavor, natural sweetness, and strong richness.

[0059] Example 2 Plant milk B of the present invention was obtained according to the formulation and manufacturing method of Example 1, except that 0.25 parts by mass of marine-derived potassium salt (Ocean Potassium: manufactured by FC Chemical) in Example 1 was not added and 0.135 parts by mass of table salt was changed to 0.385 parts by mass. The particle size distribution of the obtained plant milk B was measured using a laser diffraction particle size analyzer (SALD-2300, manufactured by Shimadzu Corporation) under conditions of a refractive index of 1.60-0.20i. In the volume-based particle size distribution curve, with the horizontal axis representing the logarithm of particle size and the vertical axis representing frequency, plant milk B had a first peak in the particle size range of 1 μm to 10 μm and a second peak in the particle size range of more than 30 μm to 200 μm. The difference between the particle sizes of the first peak and the second peak was 60 μm, and if the frequency of the second peak was 100, the frequency of the first peak was 90. In the particle size range of 17 nm to 2500 μm, there was one peak located outside the particle size range of 1 μm to 10 μm and the particle size range of more than 30 μm to 200 μm. Furthermore, the minimum frequency of the valley between the first and second peaks was 50, with the frequency of the maximum peak in the particle diameter range of 17 nm to 2500 μm being taken as 100, and the total volume % of particles in the particle diameter range of 1 μm to 10 μm in the particle size distribution was 130% of the total volume % of particles in the particle diameter range of more than 30 μm to 200 μm. The maximum peak was the second peak. The particle size distribution was measured at 25°C.

[0060] The obtained plant milk B had a moisture content of 76 mass%, a solid content of 24 mass%, an oil content of 3.7 mass%, a protein content of 2.9 mass%, a sodium content of 0.151 mass%, a potassium content of 0.076 mass%, and a mass ratio of sodium to potassium of 1:0.5. The resulting plant milk B had a slightly weaker milk flavor than plant milk A, but had a natural sweetness and a strong richness.It was fluid despite having a high solids content of 24% by mass, and no graininess or sedimentation was observed even after storage at 5°C for 120 days, making it a highly convenient plant milk. Furthermore, even when plant milk B was diluted three times with water, the milk flavor was somewhat weak, but it still had a natural sweetness and a strong richness.

[0061] Comparative Example 1 Comparative example plant milk C was obtained using the same formulation and manufacturing method as in Example 1, except that the 3 parts by mass of sunflower oil in Example 1 was not added and the 1.595 parts by mass of water was changed to 4.595 parts by mass. The particle size distribution of the resulting plant milk C was measured using a Shimadzu laser diffraction particle size analyzer (SALD-2300, manufactured by Shimadzu Corporation) under conditions of a refractive index of 1.60-0.20i. The volume-based particle size distribution curve, with the horizontal axis representing the logarithm of particle size and the vertical axis representing frequency, showed only a second peak in the particle size range of more than 30 μm and less than 200 μm, and no first peak in the particle size range of 1 μm to 10 μm. Within the particle size range of 17 nm to 2500 μm, there was only one peak located outside the particle size range of 1 μm to 10 μm and the particle size range of more than 30 μm to 200 μm. The particle size distribution was measured at 25°C.

[0062] The obtained plant milk C had a moisture content of 79 mass%, a solid content of 21 mass%, an oil content of 0.7 mass%, a protein content of 2.9 mass%, a sodium content of 0.053 mass%, a potassium content of 0.207 mass%, and a mass ratio of sodium to potassium of 1:3.9. The resulting plant milk C had a natural sweetness but a weak milky flavor and rich taste. Although the plant milk C had a high solids content of 24% by mass, it was fluid, but some roughness was observed after storage at 5°C for 120 days. Furthermore, even when diluted three times with water, plant milk C retained its natural sweetness, but had a weak milky flavor and rich taste.

[0063] Comparative Example 2 This comparative example corresponds to Patent Document 9. 72.49 parts by mass of water was heated to 60°C, and while stirring, 0.05 parts by mass of α-amylase BAN 480L (Novozymes), 0.1 parts by mass of glucoamylase Amylase AG (Novozymes), and 24.0 parts by mass of oat powder (Glanbia, oil content 3.0% by mass, protein content 11.9% by mass, potassium content 0.330% by mass, sodium content 0.008% by mass) were added, and the enzymatic reaction was carried out until the saccharification degree reached 80%. The mixture was then inactivated at 90°C for 15 minutes and then cooled to 5°C to produce an oat saccharified product. This was mixed and emulsified with 3 parts by mass of sunflower oil, 0.22 parts by mass of marine-derived potassium salt (Ocean Potash: manufactured by FC Chemical, potassium content 52.2% by mass), and 0.14 parts by mass of table salt to prepare a preliminary emulsion, which was homogenized at a pressure of 3 MPa and then sterilized in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140°C for 4 seconds, homogenized again at a pressure of 5 MPa, and then cooled to 5°C. The obtained plant milk D had an oil content of 3.7 mass%, a protein content of 2.9 mass%, a potassium content of 0.194 mass%, and a mass ratio of sodium to potassium of 1:3.41. The volume-based particle size distribution curve for plant-based milk D, with the horizontal axis representing the logarithm of particle size and the vertical axis representing frequency, showed a single continuous peak ranging from fine to coarse particles. A second peak was observed in the particle size range of more than 30 μm and up to 200 μm. No first peak was observed in the particle size range of 1 μm to 10 μm. The resulting plant milk D had a natural sweetness. Plant milk D had a good milk flavor, but it melted poorly in the mouth and had a weak rich flavor. Plant milk C had fluidity despite having a high solids content of 24% by mass, but it developed a rough precipitate when stored at 5°C for 120 days. Furthermore, even when diluted three times with water, plant milk D retained a natural sweetness and a good milky flavor, but it was somewhat difficult to melt in the mouth and had a weak rich flavor.

[0064] Both the plant milks of Examples 1 and 2 had good melt-in-the-mouth properties, a strong rich flavor, and were free of graininess or sedimentation, making them highly convenient. In contrast, the plant milk of Comparative Example 1 had a weak milk flavor and rich flavor, and was grainy. The plant milk of Comparative Example 2 had somewhat poor melt-in-the-mouth properties, a weak rich flavor, and was grainy and sedimented. These results demonstrate that, according to the present invention, by making the constituent particles have a specific particle size distribution, it is possible to obtain a plant milk that is highly convenient, has good melt-in-the-mouth properties, a strong rich flavor, and is free of graininess or sedimentation.

Claims

1. In the volumetric particle size distribution, the first peak has a particle diameter in the range of 1 μm or more and 10 μm or less, and the second peak has a particle diameter in the range of more than 30 μm and 200 μm or less, Plant milk, in which the difference between the particle size of the first peak and the particle size of the second peak is 40 μm or more.

2. The particle size distribution is shown with particle diameter on the horizontal axis and frequency on the vertical axis, and when the frequency of the maximum peak in the particle diameter range of 17 nm to 2500 μm is set to 100, the minimum frequency in the valley between the first peak and the second peak is 30 to 80.

3. Plant milk as described in claim 1 or 2, wherein in the particle size distribution, the total volume percentage of particles in the particle diameter range of 1 μm or more and 10 μm or less is 20 to 200% of the total volume percentage of particles in the particle diameter range of more than 30 μm and 200 μm or less.

4. 3. The plant milk according to claim 1 or 2, wherein the raw grain for the plant milk is oats.

5. The plant milk according to claim 3, wherein the raw grain of the plant milk is oats.