Plant milk

Abstract

To provide a plant milk exhibiting natural sweetness and a rich taste, maintaining fluidity even at a high solid content, being free from roughness or sedimentation, and offering high convenience.SOLUTION: A plant milk containing a saccharified grain liquid and satisfying the following (1) and (2). The plant milk preferably satisfies the following (3). The plant milk also preferably satisfies the following (4). (1) The total content of monosaccharides and disaccharides in a sugar composition is 25-75 mass%; (2) the content of trisaccharides or higher in the sugar composition is 25-75 mass%; (3) the proportion of monosaccharides in the total content of monosaccharides and disaccharides in the sugar composition is 50 mass% or more; and (4) the proportion of trisaccharides in trisaccharides or higher is 40 mass% 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, milks similar to animal milk have often been obtained from stable plants and used as plant milk. For example, 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 increasingly been chosen for various reasons, such as environmental impact, health, and allergen avoidance, and plant-based milks are becoming more common on the market.

[0005] Naturally, these plant milks are required to have a flavor similar to animal milk, especially cow's milk, i.e., a dairy flavor. However, these plant-based milks have the problem of having a strong, bitter taste that is specific to the plant.

[0006] Furthermore, plant-based milk has various problems, such as 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 a tendency to become grainy or sedimentary due to low water solubility of starch and protein and high dietary fiber content.

[0007] Therefore, if plant milk is produced with a higher solids content to increase its nutritional value and flavor, the plant-specific flavor and harsh taste will become even stronger, and the problems of graininess and sedimentation will become even more severe.

[0008] For this reason, plant-based milk is often produced through enzymatic degradation of the starch it contains. This enzymatic degradation of starch increases the sweetness and makes it taste more like cow's milk, enhancing the milky flavor, and increases the water solubility of carbohydrates, preventing granulation and sedimentation.

[0009] However, the sugars produced by starch decomposition are very sweet, unlike lactose, the main component of milk's sweetness. The sweetness is so strong that it is not possible to obtain plant-based milk with a good milk flavor, and there is also the problem of a lack of richness.

[0010] To address this issue, methods have been tried, such as adding two enzymes sequentially (see, for example, Patent Document 1), roasting followed by enzymatic hydrolysis (see, for example, Patent Documents 2 and 3), and using two or more enzymes in combination (see, for example, Patent Documents 4 and 5). However, while the roasting followed by enzymatic hydrolysis method produces a plant milk with a reduced sweetness and a rich flavor, it has the problem of not having a natural sweetness. The method of using two or more enzymes in combination has the problem of not having a natural sweetness due to an imbalance in the sugar composition. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-142183 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-121135 [Patent Document 3] Patent Publication No. 2021-040553 [Patent Document 4] Japanese Patent Application Laid-Open No. 2009-207359 [Patent Document 5] Japanese Patent Publication No. 2020-039283 Summary of the Invention [Problem to be solved by the invention]

[0012] Therefore, an object of the present invention is to provide a highly convenient plant milk that has a natural sweetness and rich taste, is fluid even with a high solid content, is free from lumps and sedimentation. [Means for solving the problem]

[0013] As a result of extensive investigations into achieving the above object, the present inventors have found that the above object can be achieved by including a grain saccharified liquid and by providing a specific sugar composition. That is, the present invention provides a plant milk that contains a grain saccharified liquid and satisfies the following (1) and (2). (1) The total content of monosaccharides and disaccharides in the sugar composition is 25 to 75% by mass. (2) The sugar content of 3 or more sugars is 25 to 75% by mass [Effects of the Invention]

[0014] According to the present invention, a highly convenient plant milk can be obtained that has a natural sweetness and richness, is fluid even with a high solid content, and is free from lumps and sedimentation. DETAILED DESCRIPTION OF THE INVENTION

[0015] The plant milk of the present invention will be described in detail below. First, the grain saccharified liquid used in the plant milk of the present invention will be described. Grain saccharification liquid is a liquid made by breaking down the starch in grains into dextrins, oligosaccharides, and even monosaccharides, and then dissolving them in water. Depending on the degree of decomposition, the resulting liquid can have a range of sweetness, from low to high.

[0016] There are two methods for saccharifying grains: acid saccharification using an acid and enzymatic saccharification using an enzyme. In the present invention, it is preferable to saccharify grains by enzymatic saccharification using an enzyme in order to avoid discoloration and to prevent unpleasant flavors. In a specific method for producing a grain saccharification liquid, a suspension of grain flour suspended in water, or a grain extract, squeezed juice, grinding liquid, or pulverization liquid is prepared as the raw grain (hereinafter also referred to as "raw grain material"). This raw grain material is heated as necessary, and the starch in the grain is cleaved and solubilized with an acid or enzyme. Examples of grain grinding liquid include a slurry obtained by wet grinding grain or grain flour.

[0017] As the enzyme, one or more types of glycolytic enzymes can be used, and specific examples include cell wall-degrading enzymes such as cellulase, hemicellulase, pectinase, xylanase, pentosanase, and pullulanase; amylases such as α-amylase, β-amylase, maltose-producing α-amylase, trisaccharide-producing amylase, tetrasaccharide-producing amylase, glucoamylase, and isoamylase; and starch-degrading enzymes such as amyloglucosidase. However, in the present invention, it is preferable not to use cell wall-degrading enzymes as the enzymes, as they tend to weaken the richness of the flavor. In the present invention, the enzyme used is preferably one or more starch-degrading enzymes, more preferably amylases, and more preferably one or more of α-amylase, β-amylase, and glucoamylase, more preferably a combination of α-amylase and β-amylase, or a combination of α-amylase and glucoamylase. When two or more enzymes are used in combination, they may be reacted sequentially or simultaneously. Alternatively, as described below, separate saccharified solutions may be produced using the individual enzymes and then mixed together.

[0018] The α-amylase can be selected from commercially available α-amylase preparations, such as Clistase L1, Biozyme A (all manufactured by Amano Enzyme Co., Ltd.), Biotex L#3000, Biotex TS, Spitase HS, Spitase CP-40FG, Spitase CP3, Spitase L, Spitase XP-404, Neospitase PK-2, and T-50 (all manufactured by Nagase ChemteX Corporation), Grindamyl A (manufactured by Danisco Japan), BAN, and Fungamil (all manufactured by Novozymes Japan), Fuctamylase 30, Fuctamylase 50, Fuctamylase 10L, and Liquifase L45 (all manufactured by HI Bio Inc.), VERON Soft+, VERONVERON M4, and Sternzyme A6003 (all manufactured by Higuchi Shokai), Uniase BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Softagen 3H (manufactured by Taisho Technos Co., Ltd.), Bakezyme AN301, MatL Classic, Mycolase, Bakezyme P500 (manufactured by DSM), Sumiteam AS, Sumiteam L (all manufactured by Shin-Nihon Chemical Industry Co., Ltd.), etc. can be used.

[0019] The above-mentioned β-amylase can be selected from commercially available β-amylase preparations, such as Secura (manufactured by Novozymes Japan), Hymaltosin G, Hymaltosin GL, Hymaltosin GLH (all manufactured by HI Bio), β-amylase #1500S, β-amylase L / R (all manufactured by Nagase ChemteX), and β-amylase F "Amano" (manufactured by Amano Enzyme).

[0020] The glucoamylase may be selected from commercially available glucoamylase preparations, such as Amigase, Bakezyme AG800 (manufactured by DSM), Amylase AG, AMG1100BG, AMG300L (manufactured by Novozymes Japan), Glucozyme AF6, Glucozyme NL4.2 ​​(manufactured by Amano Enzyme), Glucozyme #20000, Denatyme GSA / R, Nagase Enzyme N-40 (manufactured by Nagase ChemteX), Glutase AN (manufactured by HI), and Coclase G2 (manufactured by Mitsubishi Chemical Foods).

[0021] Other enzymes may be used before or after the production of a saccharified solution, or during the production of a saccharified solution by enzymatic decomposition. Examples of the other enzymes include glycosyltransferases such as glucosyltransferase, oxidoreductases such as glucose oxidase, proteases, and lipases.

[0022] The amount of the enzyme added can be adjusted according to the activity of the enzyme, but is generally preferably about 0.001 to 3% by mass relative to the amount of grain used as the raw grain flour material. In this specification, the "amount of raw grain" refers to the amount of the raw grain material as a solid, for example, the amount of powder. Specifically, when a suspension of grain flour in water or a grinding or crushing liquid of grain is used as the raw grain material, the amount of grain flour contained in this liquid is used. For grain extracts or juices, the amount of grain flour obtained by drying them is used.

[0023] During the production of the saccharified solution, the amount of grain in the suspension, grinding solution or pulverized solution, extract, or aqueous juice solution, i.e., the concentration of the raw grain material, is preferably 2 to 75 mass % in terms of solid content, more preferably 10 to 60 mass %, and particularly preferably 20 to 50 mass %.

[0024] The reaction temperature and reaction time of the enzyme can be set appropriately depending on the type of saccharifying enzyme used and the type of grain flour used as raw material, but the reaction temperature is preferably 45°C to 120°C, more preferably 50°C to 110°C, and the reaction time is preferably 0.01 hours to 24 hours, more preferably 0.1 hours to 12 hours.

[0025] The amount of enzyme to be added, the reaction temperature and the reaction time for producing the saccharified solution are preferably set to conditions that allow the enzymatic reaction to reach equilibrium, in order to ensure the compositional stability of the resulting saccharified solution. Furthermore, after the enzymatic reaction, the enzyme must be inactivated. However, when an immobilized enzyme is used instead of the batch method as described above, there is no need to inactivate the enzyme.

[0026] Examples of grains that can be used as a raw material for the grain saccharified solution include soybeans, adzuki beans, rice, barley, wheat, pearl barley, rye, oats, buckwheat, quinoa seeds, millet, sorghum, chickpeas, peas, mung beans, broad beans, lentils, lupin seeds, kidney beans, chia seeds, sunflower seeds, pumpkin seeds, watermelon seeds, pine nuts, peaches, safflower seeds, canola seeds, peanuts, hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, walnuts, and hemp seeds. In the present invention, however, it is preferable to use one or more grains selected from the group consisting of almonds, rice, soybeans, oats, chickpeas, and peas, as this will enable the effective effects of the present invention to be achieved and will result in a particularly good milk flavor. Oats are particularly preferred because they will result in a more good milk flavor. The grains used as raw materials may be roasted or gelatinized.

[0027] The content of the grain saccharified liquid in the plant milk of the present invention is preferably 11 to 100% by mass, more preferably 30 to 98% by mass, and more preferably 50 to 98% by mass.

[0028] The plant milk of the present invention is characterized by satisfying the following (1) and (2). (1) The total content of monosaccharides and disaccharides in the sugar composition is 25 to 75% by mass. (2) The sugar content of 3 or more sugars is 25 to 75% by mass

[0029] First, we will discuss (1) above. The plant milk of the present invention has a sugar composition in which the total content of monosaccharides and disaccharides is 25 to 75% by mass. If the total proportion of monosaccharides and disaccharides is less than 25% by mass, the sweetness will be insufficient, and if the total proportion of monosaccharides and disaccharides is more than 75% by mass, the sweetness will be too strong and a natural sweetness and richness will not be obtained. From the viewpoint of further enhancing the effects of the present invention, the total content of monosaccharides and disaccharides in the sugar composition is preferably 25 to 50% by mass, more preferably 30 to 40% by mass.

[0030] In the plant milk of the present invention, (3) the monosaccharide content of the total content of monosaccharides and disaccharides in the sugar composition is preferably 50% by mass or more, and more preferably 55% by mass or more. By having a monosaccharide content of 50% by mass or more in the total content of monosaccharides and disaccharides in the sugar composition, the full-bodied taste can be enhanced. The upper limit of the monosaccharide content in the total content of monosaccharides and disaccharides in the sugar composition is preferably 90% by mass or less, more preferably 80% by mass or less, to prevent the sweetness from becoming too sharp.

[0031] Next, we will discuss (2) above. The plant milk of the present invention must have a sugar composition containing 25 to 75% by mass of three or more sugars. If the total amount of three or more sugars is less than 25% by mass, the sweetness will be too strong and a natural sweetness and richness will not be obtained, and if the total amount of three or more sugars is more than 75% by mass, the sweetness will be insufficient. From the viewpoint of further enhancing the effects of the present invention, the content of three or more sugars in the sugar composition is preferably 50 to 75% by mass, more preferably 60 to 70% by mass.

[0032] In the plant milk of the present invention, the content of trisaccharides in the total amount of trisaccharides or more in the sugar composition (4) is preferably 40% by mass or less, more preferably 30% by mass or less, and particularly preferably 20% by mass or less. By having the proportion of trisaccharides in the total amount of trisaccharides or more being 40% by mass or less, it is possible to achieve a moderate sweetness. In addition, the lower limit of the content of trisaccharides in the total amount of trisaccharides or more in the sugar composition is preferably 10% by mass in terms of sweetness balance.

[0033] In the present invention, the method for measuring the sugar composition is not particularly limited, and conventionally known methods can be used, for example, gel permeation chromatography (GPC) can be used for measurement. That is, the object to be measured (saccharified solution or plant milk) is subjected to GPC as a sample to obtain a chromatogram. In the obtained chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars," and the area of ​​each peak corresponds to the "mass of each sugar." The content of each sugar can then be calculated by calculating the mass percentage of each sugar (monosaccharide, disaccharide, trisaccharide or more) in the sample as the ratio of the area of ​​each peak to the sum of the areas of all detected peaks. The conditions for gel permeation chromatography include the following: Gel permeation chromatography (GPC) measurement conditions GPC apparatus: HLC-8320 manufactured by Tosoh Corporation. GPC detector: differential refractive index detector. GPC column: G6000PWXL+SB802. Measurement solvent: ion-exchanged water. Sample concentration: 0.6%. Injection volume: 50 μl. The solvent flow rate through the column was 0.5 ml / min.

[0034] The plant milk of the present invention can also contain plant milk or grain flour other than the above-mentioned grain saccharified liquid. Examples of the "plant milk other than the above-mentioned grain saccharified liquid" include a suspension of grain flour in water during the production of the above-mentioned saccharified liquid, or a grain extract, squeezed juice, grinding liquid, or pulverized liquid. Since the effects of the present invention are reduced with the plant milk of the present invention, the amount of such plant milk or grain flour in the plant milk is preferably 49% by mass or less, more preferably 20% by mass or less, and most preferably 1% by mass or less of the content of the grain saccharified liquid in terms of solid content.

[0035] The plant milk of the present invention may contain sugars in addition to the above-mentioned grain saccharified liquid, if necessary. Examples of the sugars used as needed 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 saccharified solution, as this allows for a more natural sweetness and richness. "Substantially no sugars other than those derived from the saccharified solution" means that of the sugars contained in the plant milk, sugars derived from the saccharified solution account for a total of 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and most preferably 100% by mass. 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 derived from dairy products.

[0037] 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.

[0038] The sodium source ingredients contained 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 are high in sodium, but it is preferable to use at least sodium chloride in order to produce plant milk with a good flavor. The origin of the compounding material serving as the sodium source is not particularly limited, and may be mineral, chemical, or marine.

[0039] 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.

[0040] Examples of ingredients that serve as potassium sources in the plant milk of the present invention include potassium salts of organic acids 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 origin of the compounding material serving as the potassium source may be mineral, chemical, or marine-derived, but in the present invention, marine-derived potassium salts are preferred because they provide a plant-based milk with a "natural and mellow flavor" and "good body and aftertaste." 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 to produce table salt.

[0041] 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. Furthermore, 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.

[0042] 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).

[0043] 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%.

[0044] Furthermore, 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%. Furthermore, when using the above-mentioned marine-derived potassium salt, it is preferable that the potassium content derived from the above-mentioned marine-derived potassium salt 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.

[0045] The plant milk of the present invention preferably contains edible oils and fats, as this can impart a richer flavor. 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.

[0046] The preferred content of edible oils and fats 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 21% by mass or less, more preferably 15% by mass or less, and most preferably 10% by mass or less. The above edible oil and fat content is calculated by adding the oil content contained in the other ingredients listed below.

[0047] 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 eaten by vegetarians and vegans. In addition, it is preferable that the present invention does not use animal-derived fats such as milk fat, beef tallow, lard, fish oil, whale oil, and processed fats obtained by subjecting animal fats to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0048] The plant milk of the present invention may also contain a thickening stabilizer. 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] The plant milk of the present invention preferably has a solid content of 2 to 60% by mass, more preferably 10 to 60% by mass, and particularly preferably 20 to 40% by mass. In the present invention, the solid content is calculated by subtracting the water content from the total mass.

[0054] 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.

[0055] 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 to prevent the formation of grainy particles during storage.

[0056] Next, a preferred method for producing the plant milk of the present invention will be described. The plant milk of the present invention can be obtained by using one or more of the above grain saccharification liquids, adding sugars as necessary, and adjusting the sugar composition to satisfy the following (1) and (2). (1) The total content of monosaccharides and disaccharides in the sugar composition is 25 to 75% by mass. (2) The sugar content of 3 or more sugars is 25 to 75% by mass A preferred manufacturing method in this case will be described below.

[0057] First, when the plant milk of the present invention does not contain added sugars, a method can be used in which the grain-containing saccharification raw material liquid is enzymatically hydrolyzed using a sugar-degrading enzyme, preferably α-amylase, and β-amylase and / or glucoamylase, so as to satisfy the above (1) and (2). In this case, the above-mentioned α-amylase and β-amylase and / or glucoamylase may be acted on simultaneously, or a method in which a saccharified solution is obtained by α-amylase treatment and then further enzymatic hydrolysis is carried out using β-amylase and / or glucoamylase.

[0058] Alternatively, a grain saccharified liquid enzymatically hydrolyzed with α-amylase and a grain saccharified liquid enzymatically hydrolyzed with β-amylase and / or glucoamylase may be prepared separately and mixed so as to satisfy (1) and (2). In the present invention, a preferred method is to separately prepare a grain saccharified liquid enzymatically hydrolyzed with α-amylase and a grain saccharified liquid enzymatically hydrolyzed with β-amylase and / or glucoamylase, and then mix them so as to satisfy (1) and (2), since this method enables stable production of the plant milk of the present invention that satisfies (1) and (2). Note that a grain saccharified liquid enzymatically hydrolyzed with both α-amylase and β-amylase and / or glucoamylase does not fall under the category of "grain saccharified liquid enzymatically hydrolyzed with α-amylase," but falls under the category of "grain saccharified liquid enzymatically hydrolyzed with β-amylase and / or glucoamylase." Furthermore, a grain saccharified liquid enzymatically hydrolyzed with α-amylase and further enzymatically hydrolyzed with β-amylase and / or glucoamylase does not fall under the category of "grain saccharified liquid enzymatically hydrolyzed with α-amylase," but falls under the category of "grain saccharified liquid enzymatically hydrolyzed with β-amylase and / or glucoamylase."

[0059] Next, when sugars are added to the plant milk of the present invention, one method is to add sugars to the grain saccharified liquid obtained by enzymatic hydrolysis using a sugar-degrading enzyme, thereby adjusting the sugar composition to satisfy the above (1) and (2). In this case, methods include using α-amylase to produce a grain saccharified liquid with a low degree of degradation and containing three or more sugars as its main components, and then adding sugars, particularly monosaccharides, disaccharides, and trisaccharides, to this to prepare it so as to satisfy the above (1) and (2), or using α-amylase and β-amylase and / or glucoamylase to produce a grain saccharified liquid with a high degree of degradation and containing monosaccharides and disaccharides as its main components, and then adding sugars containing a large amount of three or more sugars, such as starch syrup, which contains three or more sugars as its main components.

[0060] Among the various production methods described above, the present invention is preferably based on a method that does not involve the addition of sugars, as this not only meets the market trend for a natural flavor but also allows for a natural sweetness. Furthermore, the present invention is preferably based on a method in which a grain saccharified liquid enzymatically hydrolyzed with α-amylase and a grain saccharified liquid enzymatically hydrolyzed with β-amylase and / or glucoamylase are separately prepared and mixed to satisfy (1) and (2), as this allows for a more natural sweetness and rich flavor.

[0061] A preferred production method will be described below, taking as an example a case where the plant milk of the present invention does not contain any plant milk other than the above-mentioned cereal saccharified liquid and contains raw materials other than plant milk. First, a grain saccharified liquid is added, and water is added as needed. Preferably, a potassium-containing raw material and a sodium-containing raw material are added, and fats and oils, sugars, emulsifiers, thickening stabilizers, etc. are also added as needed, and the sugar composition is adjusted to satisfy the following (1) and (2), and then mixed. The content of the grain saccharified liquid in this step is as described above. If necessary, the mixture may be homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, homomixer, or colloid mill. (1) The total content of monosaccharides and disaccharides in the sugar composition is 25 to 75% by mass. (2) The sugar content of 3 or more sugars is 25 to 75% by mass

[0062] 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 if necessary. If necessary, cooling procedures such as rapid cooling or slow cooling may also be performed.

[0063] The plant milk of the present invention can be consumed directly as a food or drink, either as is or diluted, and can also be used as a substitute for cow's milk, condensed milk, coffee whitener, whipped cream, or fresh cream.

[0064] 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]

[0065] Next, the present invention will 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.

[0066] <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 (Glanbia) (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.

[0067] [Production Example 2] 100 parts by mass of the oat milk saccharified solution A was heated to 60°C, and 0.3 parts by mass of glucoamylase (Amylase AG (Novozymes)) was added with stirring. The mixture was maintained for 1 hour 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 produce grain saccharified solution B.

[0068] [Production Example 3] 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 (Glanbia) (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 produce grain saccharified solution C.

[0069] <Production of plant-based milk> [Examples 1 to 10, Comparative Examples 1 and 2] A preliminary emulsion was prepared by mixing 95 parts by weight of the grain saccharified solution composition (a mixture of the grain saccharified solution A and the grain saccharified solution C in the ratios shown in Table 1), adding 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, mixing, and then adding 3 parts by weight of sunflower oil. The resulting preliminary emulsion was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (a UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain plant milks A to J of the present invention and comparative examples. The sodium content of plant milks A to J was 0.053 mass %, and the potassium content was 0.207 mass %. The following data for the obtained plant milks A to J are listed in Tables 2 and 3: (1) the total content of monosaccharides and disaccharides in the sugar composition, (2) the content of trisaccharides or more in the sugar composition, (3) the monosaccharide content in the total content of monosaccharides and disaccharides in the sugar composition, (4) the trisaccharide content in the total amount of trisaccharides or more in the sugar composition, water content, solid content, oil content, protein content, and mass ratio of sodium to potassium. The units of values ​​in Tables 2 and 3 are "% by mass" except for the "mass ratio of sodium to potassium."

[0070] [Table 1]

[0071] <Evaluation of plant-based milk> The plant-based milks A to J were evaluated for physical properties (presence or absence of sediment, presence or absence of graininess) and flavor (sweetness, richness, milk flavor) using the following methods. The results are shown in Tables 2 and 3.

[0072] ·Evaluation method for physical properties (presence or absence of precipitation) After production, the plant milk was stored at 5°C for 4 weeks and at 20°C for 3 weeks, and the occurrence of precipitation was evaluated according to the following evaluation criteria. ·Evaluation criteria for physical properties (presence or absence of precipitation) ⊚: The emulsification is very good and no precipitate is observed. ◯: Good emulsification, slight aggregates observed but disappeared with stirring. △: Poor emulsification, formation of aggregates that do not disappear with stirring, and precipitation when stirring is stopped. ×: Emulsification was extremely poor, and a large amount of precipitate was formed.

[0073] · Evaluation method for physical properties (presence or absence of roughness) After production, the plant-based milk was stored at 5°C for 4 weeks and at 20°C for 3 weeks, and the occurrence of graininess was evaluated according to the following evaluation criteria. · Evaluation criteria for physical properties (presence or absence of roughness) ◎: No roughness is seen at all. ○: Feels slightly rough. △: Feels rough. ×: I feel a strong sense of Zara.

[0074] Flavor evaluation method (sweetness, richness, milk flavor) The flavor of the plant-based milk when it was put in the mouth was sensory tested by 15 panelists, who rated it on the following six-point scale. The most common rating was used as the flavor rating, and the results are shown in Table 2 and Table 3. The flavor of the plant milk was also evaluated in the same way when it was diluted three times with water. The results are shown in Table 2 and Table 3.

[0075] Flavor evaluation (sweetness) criteria ◎: A natural and mild sweetness. ○+: Slightly weak sweetness, but has a mild sweetness. ○: It has a slightly strong sweetness, but it has a natural sweetness. ○-: There is a slightly sharp sweetness at the top, but it is a natural sweetness. △: Weak or strong sweetness. ×: Almost no sweetness is perceived, or the sweetness is strong and irritating.

[0076] Flavor evaluation (richness) criteria ◎: Feel the deep, rich flavor. ○: Has a good richness. △: Weak flavor. ×: No richness felt.

[0077] Flavor evaluation (dairy flavor) criteria ◎: Excellent milk flavor. ○+: Good milk flavor. ○: The milk flavor is weak, but no grain smell is detected. ○-: The milk flavor is weak and there is a slight grain smell. △: No milk flavor is detected, and a strong grain smell is detected. ×: No milk flavor is perceived, and a strong grain smell is perceived.

[0078] [Table 2]

[0079] [Table 3]

[0080] [Examples 9 to 16, Comparative Example 3] The grain saccharified solution A, grain saccharified solution B, grain saccharified solution C, glucose, maltose, starch syrup, reduced starch syrup A (PO-20: manufactured by Mitsubishi Corporation Life Sciences), reduced starch syrup B (PO-500: manufactured by Mitsubishi Corporation Life Sciences), salt, marine-derived potassium salt (Ocean Potassium: manufactured by FC Chemicals, solids content: 99.9% by mass, potassium content: 52.2% by mass, potassium chloride content in solids: 99.5% by mass), xanthan gum, and water were mixed in the proportions shown in Table 4, and then sunflower oil was added in the proportions shown in Table 4 to prepare a mixture. The mixture was then emulsified to prepare a preliminary emulsion. The resulting mixture 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 plant milks K to S of the present invention and comparative examples. The sodium content of plant milks K and L was 0.053% by mass and the potassium content was 0.207% by mass. The sodium content of plant milks M to P was 0.053% by mass and the potassium content was 0.191% by mass. The sodium content of plant milk Q was 0.053% by mass and the potassium content was 0.202% by mass. The sodium content of plant milks R and S was 0.053% by mass and the potassium content was 0.147% by mass.

[0081] [Table 4]

[0082] The following data for the obtained plant milks K to S are shown in Tables 5 and 6: (1) the total content of monosaccharides and disaccharides in the sugar composition, (2) the content of trisaccharides or more in the sugar composition, (3) the monosaccharide content in the total content of monosaccharides and disaccharides in the sugar composition, (4) the trisaccharide content in the total amount of trisaccharides or more in the sugar composition, water content, solid content, oil content, protein content, and mass ratio of sodium to potassium. The units of values ​​in Tables 5 and 6 are "% by mass" except for the "mass ratio of sodium to potassium."

[0083] Example 17 Plant milk T of the present invention was obtained according to the formulation and manufacturing method of Example 9, except that the 0.135 parts by mass of salt in Example 9 was changed to 0.385 parts by mass and 0.25 parts by mass of marine-derived potassium salt (Ocean Potassium, manufactured by FC Chemicals) was not added. The sodium content of Plant milk T was 0.151% by mass and the potassium content was 0.076% by mass. The following information about the obtained plant milk T is shown in Table 5 and Table 6: (1) the total content of monosaccharides and disaccharides in the sugar composition, (2) the content of three or more sugars in the sugar composition, (3) the content of monosaccharides in the total content of monosaccharides and disaccharides in the sugar composition, (4) the content of three sugars in the total amount of three or more sugars in the sugar composition, water content, solid content, oil content, protein content, and mass ratio of sodium to potassium.

[0084] Example 18 Plant milk U of the present invention was obtained according to the formulation and manufacturing method of Example 9, except that the 3 parts by mass of sunflower oil in Example 9 was not added and the amount of water was changed from 1.595 parts by mass to 4.595 parts by mass. The following information about the obtained plant milk U is shown in Table 5 and Table 6: (1) the total content of monosaccharides and disaccharides in the sugar composition, (2) the content of three or more sugars in the sugar composition, (3) the content of monosaccharides in the total content of monosaccharides and disaccharides in the sugar composition, (4) the content of three or more sugars in the total amount of three or more sugars in the sugar composition, water content, solid content, oil content, protein content, and mass ratio of sodium to potassium.

[0085] <Evaluation of plant-based milk> The plant-based milks K to U were evaluated for physical properties (presence or absence of sediment, presence or absence of graininess) and flavor (sweetness, richness, milk flavor) using the same methods as those used for the plant-based milks A to J. The results are shown in Tables 5 and 6.

[0086] [Table 5]

[0087] [Table 6]

[0088] As shown in Table 2, Table 3, Table 5, and Table 6, the plant milks of the examples in which the total content of monosaccharides and disaccharides in the sugar composition satisfied (1) and (2) achieved both natural sweetness and richness. In contrast, Comparative Example 1, in which the total content of monosaccharides and disaccharides in (1) was less than 25% by mass and the content of trisaccharides or more in (2) was more than 75% by mass, did not achieve richness, and Comparative Examples 2 and 3, in which the total content of monosaccharides and disaccharides in (1) was more than 75% by mass and the content of trisaccharides or more in (2) was less than 25% by mass, did not achieve a natural sweetness or sufficient richness.

Claims

1. A plant milk containing grain saccharified liquid and satisfying the following (1) and (2). (1) The total content of monosaccharides and disaccharides in the sugar composition is 25 to 75% by mass. (2) The sugar content of 3 or more sugars is 25 to 75% by mass.

2. The plant milk according to claim 1, further satisfying the following (3): (3) The proportion of monosaccharides in the total content of monosaccharides and disaccharides in the sugar composition is 50% by mass or more.

3. The plant milk according to claim 1 or 2, further satisfying the following (4): (4) The ratio of trisaccharides in the trisaccharide or more sugars is 40% by mass or less

4. 3. The plant milk according to claim 1 or 2, wherein the grain in the grain saccharified liquid is oats.

5. The plant milk according to claim 3, wherein the grain in the grain saccharified liquid is oats.

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