Vegetable protein-containing beverage with minimized odor and improved texture and manufacturing method thereof

Abstract

The present application relates to a protein-containing beverage (Ready-to-Drink, RTD) with minimized off-flavors and improved texture, and a method for producing the same.

Description

[Technical Field]

[0001] The present application relates to a vegetable protein-containing beverage (Ready-to-Drink, RTD) with minimized off-flavors and improved texture, and a method for producing the same. [Background technology]

[0002] Recently, as consumer demand for sufficient protein intake for health reasons has increased, not only food manufacturers that produce confectionery and coffee, but also beverage manufacturers, dairy product manufacturers, and health functional food manufacturers have been releasing a variety of products with increased protein content.

[0003] In particular, ready-to-drink (RTD) beverage products that consumers can consume more easily include products with a high content of animal protein or a mixture of animal and plant protein, and products with reduced sugar content to reduce calories.

[0004] However, when actually drinking commercially available beverage products, the higher the protein content, the stronger the unpleasant odor inherent to protein, and many beverage products use a somewhat strong flavor and aroma, such as chocolate, to cover this. Furthermore, many beverage products with high protein content have a somewhat thick texture, are not soft, and feel heavy, or the protein precipitates, making it necessary to shake the drink before drinking, which is a hassle. Furthermore, protein-containing beverages with reduced sugar content also have the disadvantages of being overly sweet due to the use of high-intensity sweeteners instead of sugar, or of having a somewhat cloying aftertaste. Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved by the present application is to provide a protein-containing beverage (Ready-to-Drink, RTD) with minimized off-flavor and improved texture, and a method for producing the same. [Means for solving the problem]

[0006] One object of the present application is to provide a protein-containing food composition containing, relative to 100% by weight of the total food composition, 3 to 15% by weight of sweetener, 5 to 15% by weight of protein, 0.1 to 2% by weight of fats and oils, 0.01 to 0.1% by weight of thickener, 0.05 to 0.5% by weight of acidity regulator, and 0.01 to 0.1% by weight of emulsifier.

[0007] Another object of the present application is to provide a method for producing a protein-containing food, the method comprising the steps of: a) mixing 3 to 15 wt% of a sweetener, 5 to 15 wt% of a protein, 0.1 to 2 wt% of an oil or fat, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier to produce a mixture; b) homogenizing the mixture and then cooling it; and c) further homogenizing and cooling the cooled mixture.

[0008] Another object of the present application is to provide a protein-containing food product produced by the method of the present application. [Effects of the Invention]

[0009] According to the present application, a vegan protein-containing beverage can be produced in which sugars are reduced by using a sweetener, the unpleasant odors of proteins and oils are minimized by adding vegetable proteins and vegetable oils, the texture (softness) is improved by adding a thickener with excellent fluidity, precipitation is minimized by adding an acidity regulator and introducing a second homogenization process, and flavor is maximized by eliminating a vacuum concentration process. [Brief explanation of the drawings]

[0010] [Figure 1] 1 shows the results of sugar content and sugar reduction rate of Example 1 (test 1) to Example 4 (test 4) compared to Comparative Example 1 (control). [Figure 2] The results show the sweetness similarity compared to sugar in Example 1 (test 1) to Example 4 (test 4). [Figure 3] This is the result of analyzing the sweetness fine attributes compared to sugar in Example 1 (test1). [Figure 4] This is the result of analyzing the sweetness fine attributes compared to sugar in Example 2 (test2). [Figure 5] This is the result of analyzing the sweetness fine attributes compared to sugar in Example 3 (test 3). [Figure 6] This is the result of analyzing the sweetness fine attributes compared to sugar in Example 4 (test 4). [Figure 7] The results show the protein off-flavor intensity of Example 5 (soy protein), Example 6 (rice protein), Example 7 (corn protein), Example 8 (cereal fermentation protein), Example 9 (pea protein isolate), and Example 10 (broad bean protein). [Figure 8] The results show the intensity and persistence of off-tastes and off-odors for Example 11 (no oil or fat used), Example 12 (sunflower oil alone added), Example 13 (canola oil alone added), Example 14 (refined palm oil alone added), Example 15 (sunflower oil + refined palm oil mixed added), and Example 16 (canola oil + refined palm oil mixed added). [Figure 9] FIG. 1 is a schematic diagram of a protein-containing beverage production process 1 including a vacuum concentration step. [Figure 10] FIG. 2 is a schematic diagram of the process (step 2) for producing a protein-containing beverage of the present application, which does not include a vacuum concentration step, but includes a first homogenization step, and thus performs a total of two homogenization steps. [Figure 11] The results show the intensity of off-flavors and off-odors depending on whether or not a vacuum concentration step is performed in the production process of the protein-containing beverages of Example 17 (containing fermented grain protein and sunflower oil), Example 14 (containing rice protein and refined palm oil), and Example 18 (containing rice protein, refined palm oil and flavoring). [Figure 12] The results show the viscosity and sedimentation of Example 14 (no thickener applied), Example 19 (pectin), Example 20 (guar gum), Example 21 (xanthan gum), and Example 22 (carrageenan). [Figure 13]The results show the degree of off-taste, off-odor, and sedimentation for Example 14 (no acidity regulator applied), Example 23 (sodium citrate), Example 24 (sodium citrate + carrageenan included), Example 25 (sodium bicarbonate) and Example 26 (sodium bicarbonate + carrageenan included). [Figure 14] This is a schematic diagram of a protein-containing beverage production process 3 in which the first homogenization process is not included after the ingredients are mixed, and a total of one homogenization process is performed. [Figure 15] The results show the texture of Example 22 (pre-homogenized), Example 24 (sodium citrate + pre-homogenized) and Example 26 (sodium bicarbonate + pre-homogenized), which were produced in Step 2, where the homogenization step is performed a total of two times, and Example 22 (homogeneous), Example 24 (sodium citrate) and Example 26 (sodium bicarbonate), which were produced in Step 3, where the homogenization step is performed once. [Figure 16] The results show the degree of separation and sedimentation rate after the first centrifugation for Example 22 (pre-homogenization), Example 24 (sodium citrate + pre-homogenization), and Example 26 (sodium bicarbonate + pre-homogenization), which were prepared in Step 2, where the homogenization process was performed twice in total, and Example 22 (homogeneous), Example 24 (sodium citrate), and Example 26 (sodium bicarbonate), which were prepared in Step 3, where the homogenization process was performed once. [Figure 17] The results show the degree of separation and sedimentation rate after the second centrifugation for Example 22 (pre-homogenization), Example 24 (sodium citrate + pre-homogenization), and Example 26 (sodium bicarbonate + pre-homogenization), which were prepared in Step 2, where the homogenization process was performed twice in total, and Example 22 (homogeneous), Example 24 (sodium citrate), and Example 26 (sodium bicarbonate), which were prepared in Step 3, where the homogenization process was performed once. DETAILED DESCRIPTION OF THE INVENTION

[0011] This will be explained in more detail as follows: Meanwhile, each description and embodiment disclosed in this application also applies to each other description and embodiment. In other words, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the specific descriptions set forth below are not deemed to limit the category of this application. Furthermore, throughout this specification, numerous papers and patent documents are referenced and citations thereof are displayed. The disclosure contents of the cited papers and patent documents are incorporated herein by reference in their entirety to more clearly explain the state of the art to which this application pertains and the contents of this application.

[0012] One aspect of the present application provides a protein-containing food composition containing, relative to 100% by weight of the total food composition, 3 to 15% by weight of a sweetener, 5 to 15% by weight of a protein, 0.1 to 2% by weight of an oil or fat, 0.01 to 0.1% by weight of a thickener, 0.05 to 0.5% by weight of an acidity regulator, and 0.01 to 0.1% by weight of an emulsifier.

[0013] Recently, as consumer demand for adequate protein intake for health reasons has increased, ready-to-drink (RTD) beverage products that consumers can easily consume have been marketed, including products with high animal protein or a mixture of animal and plant protein, and products with reduced sugars to reduce calories.

[0014] However, when actually drinking commercially available beverage products, the higher the protein content, the stronger the unpleasant odor inherent to protein, and many beverage products use a somewhat strong flavor and aroma, such as chocolate, to cover this. Furthermore, many beverage products with high protein content have a somewhat thick texture, are not soft, and feel heavy, or the protein precipitates, making it necessary to shake the drink before drinking, which is a hassle. Furthermore, protein-containing beverages with reduced sugar content also have the disadvantages of being overly sweet due to the use of high-intensity sweeteners instead of sugar, or of having a somewhat cloying aftertaste.

[0015] In contrast, the present application provides a sugar-free beverage containing vegan protein by using a sweetener to reduce sugar content while providing a refreshing sweetness equivalent to that of sugar and without a cloying aftertaste. It also adds vegetable protein and vegetable oil in an optimal blending ratio to minimize the unpleasant odor of protein and oil. It also adds a thickener with excellent fluidity to improve texture (softness). It also minimizes precipitation by adding an acidity regulator and introducing a secondary homogenization process, and eliminates a vacuum concentration process, resulting in the production of a vegan protein-containing sugar-free beverage with maximized flavor.

[0016] In particular, the vegan protein-containing sugar-free beverage of the present application may be a sugar-free protein beverage that uses conventional vegetable proteins and vegetable oils as vegan ingredients, but in contrast to existing products that add a somewhat strong flavor and aroma, such as chocolate, to mask the strong unpleasant odor inherent to proteins, the present application minimizes the unpleasant odor inherent to proteins by adding vegetable proteins and vegetable oils with low unpleasant flavors and odors in an optimal blend ratio, and reduces sugars by using a sweetener in an optimal blend ratio that achieves a sweetness similar to that of sugar instead of sugar.Furthermore, the vegan protein-containing sugar-free beverage of the present application may be a sugar-free protein beverage that has improved texture and sedimentation compared to conventional high-protein beverages that have a somewhat thick physical texture, are not soft, and are heavy, by deriving the optimal blend ratio of the vegetable proteins and vegetable oils and sweeteners described above.

[0017] The protein-containing food composition of the present application may contain, relative to 100% by weight of the total food composition, about 3 to about 15% by weight of sweetener, about 5 to about 15% by weight of protein, about 0.1 to about 2% by weight of fats and oils, about 0.01 to about 0.1% by weight of thickener, about 0.05 to about 0.5% by weight of acidity regulator, and about 0.01 to about 0.1% by weight of emulsifier.

[0018] In the present application, the sweetener of the present application may include, without limitation, sweeteners known in the art, examples of which may be allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, aspartame, etc. As an example, the sweetener of the present application may be allulose and / or steviol glycoside.

[0019] For example, the sweetener may be present in a range having a lower limit selected from about 3% by weight or more, about 4% by weight or more, about 5% by weight or more, about 6% by weight or more, and about 7% by weight or more, and / or an upper limit selected from about 15% by weight or less, about 13% by weight or less, about 11% by weight or less, about 10% by weight or less, and about 9% by weight or less.

[0020] The sweetener of the present application may be two or more selected from the sweeteners mentioned above.

[0021] When the sweetener contains two kinds of sweeteners, for example, the first sweetener may be contained in a range defined by a lower limit selected from about 2% by weight or more, about 3% by weight or more, about 4% by weight or more, about 5% by weight or more, and about 6% by weight or more, and / or an upper limit selected from about 14% by weight or less, about 12% by weight or less, about 10% by weight or less, about 8% by weight or less, and about 7% by weight or less, and the second sweetener may be contained in a range defined by a lower limit selected from about 0.005% by weight or more, about 0.0075% by weight or more, about 0.01% by weight or more, about 0.015% by weight or more, and about 0.0175% by weight or more, and / or an upper limit selected from about 0.1% by weight or less, about 0.08% by weight or less, about 0.06% by weight or less, about 0.04% by weight or less, and about 0.03% by weight or less.

[0022] The blending ratio of the two sweeteners according to the present invention can provide a sweetness equivalent to that of sugar.

[0023] By adding two or more of the above sweeteners to the protein-containing food composition of the present application, the protein-containing food composition exhibits a sweetness with a refreshing sensation equivalent to that of sugar, without leaving a cloying aftertaste, and the amount of sugar can be reduced.

[0024] In the present application, the protein-containing food composition of the present application may further comprise a sugar alcohol for further sugar reduction. The sugar alcohol of the present application may include, without limitation, sugar alcohols known in the art, such as, but not limited to, erythritol, maltitol, xylitol, sorbitol, etc.

[0025] In the present application, the protein of the present application may be a vegetable protein. The vegetable protein of the present application may include, without limitation, vegetable proteins known in the art, such as soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, fava bean protein, etc. As an example, the protein of the present application may be rice protein.

[0026] For example, the protein may be contained within a range having a lower limit selected from about 5% by weight or more, about 6% by weight or more, about 7% by weight or more, about 8% by weight or more, and about 9% by weight or more, and / or an upper limit selected from about 15% by weight or less, about 14% by weight or less, about 13% by weight or less, about 12% by weight or less, and about 11% by weight or less.

[0027] By adding the protein to the food composition of the present application, a food composition or food containing a high protein content can be produced. The protein-containing food composition of the present application or a food produced therefrom can contain about 10 to about 15 g / mL of protein. The protein content of the food composition or a food produced therefrom may be within a range defined by a lower limit selected from about 10 g / mL or more, about 11 g / mL or more, about 12 g / mL or more, and about 12.5 g / mL or more, and / or an upper limit selected from about 15 g / mL or less, about 14 g / mL or less, about 13 g / mL or less, and about 12.5 g / mL or less.

[0028] In the present application, the oil or fat of the present application may be a vegetable oil or fat. The vegetable oil or fat of the present application may include, without limitation, vegetable oil or fat known in the art, examples of which may be refined coconut oil, sunflower oil, canola oil, etc. As an example, the oil or fat of the present application may be refined coconut oil.

[0029] For example, the oil or fat may be contained in a range having a lower limit selected from about 0.1 wt % or more, about 0.3 wt % or more, about 0.6 wt % or more, about 0.8 wt % or more, and about 0.9 wt % or more, and / or an upper limit selected from about 2 wt % or less, about 1.7 wt % or less, about 1.5 wt % or less, about 1.3 wt % or less, and about 1.1 wt % or less.

[0030] By adding the oil or fat to the food composition of the present application, a food composition or food having a body similar to that of milk can be produced.

[0031] In one embodiment, the food composition of the present application may be a vegan food that excludes animal protein and / or animal fats and oils.

[0032] In the present application, the thickener of the present application can include, without limitation, thickeners known in the art, examples of which may be carrageenan, pectin, guar gum, xanthan gum, etc. As an example, the thickener of the present application may be carrageenan.

[0033] For example, the thickener may be included in a range having a lower limit selected from about 0.01 wt % or more, about 0.02 wt % or more, about 0.03 wt % or more, about 0.04 wt % or more, and about 0.045 wt % or more, and / or an upper limit selected from about 0.1 wt % or less, about 0.09 wt % or less, about 0.08 wt % or less, about 0.07 wt % or less, and about 0.06 wt % or less.

[0034] By adding the thickener to the food composition of the present application, a soft texture can be imparted to the food composition of the present application, which has a high protein content, and protein precipitation can be prevented, thereby minimizing the hassle of having to shake or mix the contents before ingestion.

[0035] In the present application, the acidity (pH) adjuster of the present application may include, without limitation, acidity adjusters known in the art, examples of which may be sodium bicarbonate, sodium citrate, etc. As an example, the acidity adjuster of the present application may be sodium bicarbonate.

[0036] For example, the acidity regulator may be included in a range having a lower limit selected from about 0.05 wt % or more, about 0.06 wt % or more, about 0.07 wt % or more, about 0.08 wt % or more, and about 0.09 wt % or more, and / or an upper limit selected from about 0.5 wt % or less, about 0.4 wt % or less, about 0.3 wt % or less, about 0.2 wt % or less, and about 0.15 wt % or less.

[0037] By adding the acidity regulator to the food composition of the present application, proteins that are sensitive to heat and acid can be stabilized, and protein denaturation caused by the addition of acidic ingredients or high-temperature sterilization processes can be minimized.

[0038] In the present application, the emulsifier of the present application may include, without limitation, emulsifiers known in the art, examples of which may be lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc. As an example, the emulsifier of the present application may be lecithin.

[0039] For example, the emulsifier may be included in a range defined by a lower limit selected from about 0.01 wt % or more, about 0.02 wt % or more, about 0.03 wt % or more, about 0.04 wt % or more, and about 0.045 wt % or more, and / or an upper limit selected from about 0.1 wt % or less, about 0.09 wt % or less, about 0.08 wt % or less, about 0.07 wt % or less, and about 0.06 wt % or less.

[0040] The sweeteners, proteins, fats and oils, thickeners, acidity regulators, emulsifiers and sugar alcohols can be purchased from commercial sources and used.

[0041] The sweeteners, proteins, fats and oils, thickeners, acidity regulators, emulsifiers and sugar alcohols may be food grade.

[0042] In this application, the term "about" may be used before a specific numerical value. As used in this application, the term "about" includes not only the exact number listed after the term, but also approximately that number or a range close to that number. Whether a number is close to or approximately the specific number mentioned can be determined by considering the context in which the number is presented. As an example, the term "about" may refer to a range of 10% to +10% of the numerical value. As another example, the term "about" may refer to a range of -5% to +5% of the given numerical value. However, the present invention is not limited to this.

[0043] In one embodiment, the protein-containing food composition of the present application may be prepared by mixing the ingredients as described above and then performing a homogenization process.

[0044] The homogenization may be carried out at a pressure of about 150 bar to about 350 bar, at about 50° C. to about 80° C., for about 1 minute to about 30 minutes.

[0045] The homogenization may be performed at a pressure ranging from about 150 bar to about 350 bar. For example, the pressure may be in a range with an upper limit selected from about 350 bar or less, about 300 bar or less, about 250 bar or less, about 200 bar or less, about 180 bar or less, and about 160 bar or less.

[0046] The homogenization may be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature may be a temperature range with a lower limit selected from about 50° C. or higher, about 54° C. or higher, about 58° C. or higher, about 62° C. or higher, about 66° C. or higher, and about 68° C. or higher.

[0047] The homogenization may be performed for a time range of about 1 minute to about 30 minutes. For example, the time may be a time range with a lower limit selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more, and / or an upper limit selected from about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less. The homogenization according to the present invention is performed by high-pressure extrusion, and the homogenization time may vary depending on the amount of the mixture, so the homogenization may be performed within a time range appropriately selected by those skilled in the art.

[0048] In another embodiment, the protein-containing food composition of the present application may be prepared by cooling the homogenized composition and then further homogenizing the composition.

[0049] The homogenization may be carried out at a temperature of 50° C. to 80° C. under a pressure of 150 bar to 350 bar for 1 minute to 30 minutes.

[0050] The homogenization may be performed at a pressure ranging from about 150 bar to about 350 bar. For example, the pressure may be within a range defined by a lower limit selected from about 150 bar or more, about 200 bar or more, about 220 bar or more, about 240 bar or more, about 260 bar or more, and about 280 bar or more, and / or an upper limit selected from about 350 bar or less, about 340 bar or less, about 330 bar or less, about 320 bar or less, and about 310 bar or less.

[0051] The homogenization may be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature may be within a range defined by a lower limit selected from about 50° C. or higher, about 52° C. or higher, about 54° C. or higher, about 56° C. or higher, about 58° C. or higher, and about 59° C. or higher, and / or an upper limit selected from about 80° C. or lower, about 78° C. or lower, about 76° C. or lower, about 74° C. or lower, about 72° C. or lower, and about 71° C. or lower.

[0052] The homogenization may be performed for a time range of about 1 minute to about 30 minutes. For example, the time may be a time range with a lower limit selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more, and / or an upper limit selected from about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less. The homogenization according to the present invention is performed by high-pressure extrusion, and the homogenization time may vary depending on the amount of the mixture, so the homogenization may be performed within a time range appropriately selected by those skilled in the art.

[0053] In one example of the preparation of the present application according to the above embodiment, the protein-containing food composition of the present application may be prepared by measuring the sugar content and pH after cooling and selecting the mixture.

[0054] As a specific example, the sugar content of the selected mixture may be 15 Brix to 18 Brix. As another example, the sugar content may be in a range defined by a lower limit selected from about 15 Brix or more, about 15.5 Brix or more, about 16 Brix or more, and about 16.2 Brix or more, and / or an upper limit selected from about 18 Brix or less, about 17.5 Brix or less, about 17 Brix or less, and about 16.8 Brix or less.

[0055] In another specific example, the selected mixture may have a pH of 6.5 to 7.0. For example, the pH may be in a range defined by a lower limit selected from about 6.5 or more, about 6.6 or more, and about 6.7 or more, and / or an upper limit selected from about 7.0 or less, about 6.9 or less, and about 6.8 or less.

[0056] As an example of the preparation of the present application according to the above embodiment, the protein-containing food composition of the present application may be prepared by a second homogenization process.

[0057] The protein-containing food composition of the present application prepared by the second homogenization process has improved sedimentation levels relative to the total amount of beverage (separation level) and the sedimentation level relative to the solid content in the beverage (sedimentation rate) compared to protein-containing food compositions prepared without a homogenization process or by only a first homogenization process, and has lower sedimentation levels, even when left standing for a long period of time, compared to commercially available protein-containing food compositions, thereby minimizing the hassle of having to shake or mix the contents before consumption.

[0058] In one example of the preparation of the present application according to the above-mentioned embodiment, the protein-containing food composition of the present application may be prepared without a concentration process, which may be, for example, a vacuum concentration process carried out under reduced pressure, but is not limited thereto.

[0059] The protein-containing food composition of the present application produced without the concentration step maintains the aroma inherent to the raw materials and has improved sensory quality compared to a protein-containing food composition produced by a concentration step (e.g., a vacuum concentration step). The aroma inherent to the raw materials is a concept that is distinct from off-flavors that cause discomfort when ingesting food, and may be an aroma inherent to the raw materials that stimulates appetite.

[0060] In the present application, the protein-containing food composition of the present application may further contain 0.1 to 0.5 wt. % of a flavoring, based on 100 wt. % of the total food composition. The flavoring of the present application may include any food flavoring known in the art, without limitation. The flavoring may include, but is not limited to, natural flavorings, synthetic flavorings, and mixtures thereof.

[0061] Furthermore, the flavoring may be a nutty flavor, a grain flavor, a vanilla flavor, a chocolate flavor, a coffee flavor, a fruity flavor, a nutty flavor (e.g., a walnut flavor, an almond flavor, etc.), a grain flavor (e.g., a barley flavor, an unpolished rice flavor, an unpolished black bean flavor, etc.), etc., but is not limited thereto, and can be appropriately selected and used by a person skilled in the art.

[0062] For example, the fragrance may be contained in a range having a lower limit selected from about 0.1% by weight or more, about 0.15% by weight or more, about 0.2% by weight or more, about 0.25% by weight or more, and about 0.27% by weight or more, and / or an upper limit selected from about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, about 0.35% by weight or less, and about 0.33% by weight or less.

[0063] In the present application, the protein-containing food composition of the present application may further contain 80 to 85% by weight of purified water relative to 100% by weight of the total food composition.

[0064] For example, the purified water may be contained in a range defined by a lower limit selected from about 80% by weight or more, about 81% by weight or more, about 82% by weight or more, about 83% by weight or more, and about 84% by weight or more, and / or an upper limit selected from about 85% by weight or less, about 84% by weight or less, about 83% by weight or less, about 82% by weight or less, and about 81% by weight or less.

[0065] The term "food" in this application may include all forms of food, such as general food, functional food, nutritional supplement, health food, and food additives.

[0066] The above types of food products can be prepared in various forms by conventional methods well known in the art.

[0067] The food may be in the form of a pill, powder, granule, infusion, tablet, capsule, powder, or liquid. Examples of foods to which the composition of the present application can be added include, but are not limited to, various foods, such as rice, edible grain flour, grain soup, rice bowls, noodles, gukbap, packaged rice, seasonings, boxed meals, dried cooked rice, bread, edible sugars, mochi, bibimbap, sauces, spices, edible salt, seasoning combinations, seasoning powders, processed, frozen, dried, and cooked fruits and vegetables, jelly, jam, candied fruit, eggs, milk and other dairy products, edible oils and fats, coffee, cocoa and coffee substitutes, tapioca, grain flour and crude grain products, ramen, udon, soba, kalguksu, naengmyeon (cold noodles), porridge, soup, instant foods, frozen foods, ready-to-eat foods, retort foods, other beverages, gum, tea, vitamin complexes, and health supplements.

[0068] In one embodiment, the protein-containing food composition of the present application may be a ready-to-drink (RTD) beverage.

[0069] The ingredients that can be contained in the food of the present application may include various herbal extracts, food supplement additives, natural carbohydrates, etc., as in conventional foods. The food supplement additives may include conventional food supplement additives in the art, such as flavoring agents, flavoring agents, coloring agents, fillers, stabilizers, etc.

[0070] Examples of the natural carbohydrates include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; and polysaccharides such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as maltitol, xylitol, sorbitol, and erythritol. In addition to the above, natural flavors (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavoring agents. Conventional food additives used to supplement taste and nutrition, such as nucleic acids, amino acids, and organic acids, may also be added.

[0071] In addition to the above, the food product of the present application may contain various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and fillers (cheese, chocolate, etc.), pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonation agents used in carbonated beverages, etc. In addition, natural fruit juices and fruit pulp for producing fruit juice drinks and vegetable drinks may be contained. Such ingredients may be used independently or in combination.

[0072] The food product of the present application can be produced by a method commonly used in the art, and raw materials and ingredients commonly used in the art can be added during the production. The dosage form of the food product can be any dosage form recognized as a food product.

[0073] Furthermore, when the food of the present application is used as a health functional food, the food of the present application can be manufactured into various dosage forms, and unlike general medicines, it has the advantage of being made from food as an ingredient and not having side effects that can occur when taking medicines for a long period of time, and is highly portable, and the food of the present application can be taken as a supplement.

[0074] On the other hand, the food of the present application may also contain flavoring agents, flavoring agents, coloring agents, fillers, stabilizers and seasoning materials, which can also be classified as food additives.

[0075] The term "flavor" in the present application may refer to a material that is added to food to enhance its flavor. The flavor material may also be a material that makes the food have excellent taste.

[0076] The seasoning ingredients are classified according to the flavor components, i.e., according to flavor, they are classified into neutral seasoning ingredients, beef-flavored seasoning ingredients, chicken seasoning ingredients, pork seasoning ingredients, kokumi seasoning ingredients, and the like.

[0077] "Kokumi flavor" refers to a seasoning material with a rich flavor. "Kokumi" is a word derived from Japanese and is expressed in English as "mouthfulness," "continuity," "thickness," or "heartiness." In Korean, it can refer to flavors such as "strong flavor," "heavy flavor," "full in the mouth," "rich flavor," or "heavy-bodied flavor." "Neutral flavor" refers to a seasoning material that maximizes umami and minimizes other flavors to produce a mellow and refreshing flavor. For example, oils such as canola oil and grapeseed oil can be said to have a neutral flavor. "Taste" refers to the presence of sourness, sweetness, saltiness, bitterness, umami, etc., but is not limited thereto.

[0078] Another aspect of the present application provides a method for producing a protein-containing food, including: a) mixing 3 to 15 wt% of a sweetener, 5 to 15 wt% of a protein, 0.1 to 2 wt% of an oil or fat, 0.01 to 0.1 wt% of a thickener, 0.05 to 0.5 wt% of an acidity regulator, and 0.01 to 0.1 wt% of an emulsifier to produce a mixture; b) homogenizing the mixture and then cooling it; and c) further homogenizing and cooling the cooled mixture.

[0079] In the method of the present application, step a) may comprise mixing 3 to 15 wt % of a sweetener, 5 to 15 wt % of a protein, 0.1 to 2 wt % of an oil or fat, 0.01 to 0.1 wt % of a thickener, 0.05 to 0.5 wt % of an acidity regulator, and 0.01 to 0.1 wt % of an emulsifier to prepare a mixture.

[0080] In the present application, the mixture in step a) may contain 3 to 15 wt% of sweetener, 5 to 15 wt% of protein, 0.1 to 2 wt% of fats and oils, 0.01 to 0.1 wt% of thickener, 0.05 to 0.5 wt% of acidity regulator, and 0.01 to 0.1 wt% of emulsifier, relative to 100 wt% of the total food product to be finally produced, as described above.

[0081] The sweetener may be allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, aspartame, or the like, and may be, for example, allulose and / or steviol glycoside, as described above.

[0082] The protein may be a vegetable protein, such as soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, or fava bean protein, and may be rice protein, as described above.

[0083] The oil may be a vegetable oil, such as refined coconut oil, sunflower oil, or canola oil, and an example of the vegetable oil may be refined coconut oil, as described above.

[0084] The thickener may be carrageenan, pectin, guar gum, xanthan gum, or the like, and may be carrageenan, as an example, as described above.

[0085] The acidity regulator may be sodium bicarbonate, sodium citrate, or the like, and an example thereof may be sodium bicarbonate, as described above.

[0086] The emulsifier may be lecithin, sucrose fatty acid ester, glycerin fatty acid ester, or the like, and may be lecithin, as described above.

[0087] The composition of step a) may be in liquid form.

[0088] In the method of the present application, the step b) may be to homogenize the mixture of the step a) and then cool it.

[0089] The homogenization may be carried out at a temperature of about 50° C. to about 80° C. under a pressure of about 150 bar to about 350 bar for about 1 minute to about 30 minutes.

[0090] The homogenization may be performed at a pressure ranging from about 150 bar to about 350 bar. For example, the pressure may be in a range with an upper limit selected from about 350 bar or less, about 300 bar or less, about 250 bar or less, about 200 bar or less, about 180 bar or less, and about 160 bar or less.

[0091] The homogenization may be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature may be a temperature range with a lower limit selected from about 50° C. or higher, about 54° C. or higher, about 58° C. or higher, about 62° C. or higher, about 66° C. or higher, and about 68° C. or higher.

[0092] The homogenization may be performed for a time period ranging from about 1 minute to about 30 minutes. For example, the time period may be a time period with a lower limit selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more, and / or an upper limit selected from about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less.

[0093] This has been described above.

[0094] The cooling can be carried out by any method known in the art and is not particularly limited.

[0095] As an example, the cooling may be performed until the temperature of the mixture is about 10° C. or less.

[0096] In the method of the present application, the step c) may further comprise homogenizing and cooling the cooled mixture.

[0097] The homogenization may be carried out at a temperature of 50° C. to 80° C. for 1 minute to 30 minutes under a pressure of 150 bar to 350 bar.

[0098] The homogenization may be performed at a pressure ranging from about 150 bar to about 350 bar. For example, the pressure may be within a range defined by a lower limit selected from about 150 bar or more, about 200 bar or more, about 220 bar or more, about 240 bar or more, about 260 bar or more, and about 280 bar or more, and / or an upper limit selected from about 350 bar or less, about 340 bar or less, about 330 bar or less, about 320 bar or less, and about 310 bar or less.

[0099] The homogenization may be performed at a temperature ranging from about 50° C. to about 80° C. For example, the temperature may be within a temperature range defined by a lower limit selected from about 50° C. or higher, about 52° C. or higher, about 54° C. or higher, about 56° C. or higher, about 58° C. or higher, and about 59° C. or higher, and / or an upper limit selected from about 80° C. or lower, about 78° C. or lower, about 76° C. or lower, about 74° C. or lower, about 72° C. or lower, and about 71° C. or lower.

[0100] The homogenization may be performed for a time period ranging from about 1 minute to about 30 minutes. For example, the time period may be a time period with a lower limit selected from about 1 minute or more, about 3 minutes or more, about 6 minutes or more, about 9 minutes or more, about 12 minutes or more, and about 14 minutes or more, and / or an upper limit selected from about 30 minutes or less, about 28 minutes or less, about 26 minutes or less, about 24 minutes or less, about 22 minutes or less, and about 21 minutes or less.

[0101] This has been described above.

[0102] The cooling can be carried out by any method known in the art and is not particularly limited.

[0103] For example, the cooling may be performed until the temperature of the mixture reaches about 20°C to about 30°C.

[0104] In one embodiment, the method of the present application may further include measuring the sugar content and pH of the cooled mixture and sorting the mixture before step c).

[0105] As a specific example, the sugar content of the selected mixture may be 15 Brix to 18 Brix. As another example, the sugar content may be within a range defined by a lower limit selected from about 15 Brix or more, about 15.5 Brix or more, about 16 Brix or more, and about 16.2 Brix or more, and / or an upper limit selected from about 18 Brix or less, about 17.5 Brix or less, about 17 Brix or less, and about 16.8 Brix or less.

[0106] In another specific example, the selected mixture may have a pH of 6.5 to 7.0. For example, the pH may be in a range defined by a lower limit selected from about 6.5 or more, about 6.6 or more, and about 6.7 or more, and / or an upper limit selected from about 7.0 or less, about 6.9 or less, and about 6.8 or less.

[0107] This has been described above.

[0108] In one embodiment, the method of the present application may further include adding a flavoring agent to the cooled mixture before step c). The flavoring agent is as described above.

[0109] In another embodiment, the method of the present application may further include a step of sterilizing the homogenized product in step c) before cooling. The sterilization may be performed by any known method, and is not particularly limited as long as it is a method for sterilizing food.

[0110] In another embodiment, the method of the present application may further include packaging the cooled mixture after step c) The packaging may be performed by a known method and is not particularly limited as long as it is a method for packaging food.

[0111] Another aspect of the present application provides a protein-containing food product produced by the method of the present invention.

[0112] The method is as described above.

[0113] In the present application, the food product may be, but is not limited to, a beverage.

[0114] In the present application, the food may contain 10 to 15 g / mL of protein, as described above. However, the present invention is not limited thereto, and the protein of the present application can be added to the food composition or food of the present application in an appropriate range to achieve the desired protein content.

[0115] The food product of the present application may be a food product in which sugars are reduced by using a sweetener, unpleasant odors of proteins and oils are minimized by adding vegetable proteins and vegetable oils, texture (softness) is improved by adding a thickener with excellent fluidity, precipitation is minimized by adding an acidity regulator and introducing a second homogenization process, and flavor is maximized by eliminating a vacuum concentration process, but is not limited thereto.

[0116] In one embodiment, the food composition of the present application may be a vegan food that excludes animal protein and / or animal fats and oils. [Example]

[0117] The present application will be described in more detail below with reference to experimental examples. However, the following examples are merely preferred embodiments for illustrating the present application, and are not intended to limit the scope of the present application. Meanwhile, technical matters not described in this specification can be fully understood and easily performed by those of ordinary skill in the technical field of the present application or a similar technical field.

[0118] Examples and Comparative Examples: Production of Protein-Containing Beverages In order to reduce the sugar content in protein-containing beverages, Examples 1 to 4 were prepared containing erythritol (Daiichi Jedang) as a sugar substitute sugar alcohol, allulose (Samyang) and steviol glycoside (Daepyeong) as sugar substitute sweeteners, soy protein (Brentarch Korea) as protein, and sunflower oil (Daiichi Jedang) as fat and oil. Comparative Example 1, which contains only sugar (Daiichi Jedang) as a sugar, was prepared by adding and mixing the ingredients according to Table 1 below.

[0119] [Table 1]

[0120] Next, to produce a protein-containing beverage that excludes animal protein and contains a high content of vegetable protein while minimizing the unpleasant odor typical of protein, protein-containing beverages were prepared by adding and mixing ingredients according to Table 2 below to produce Examples 5 to 10, which contained vegetable proteins such as soy protein (Brentarch Korea), rice protein (DH Solution), corn protein (Torin Muyaku), fermented grain protein (Haenanum), pea protein isolate (Chamgud), and broad bean protein (Sunfood) to provide a protein content of 20 g or more per 250 mL of beverage, and lecithin as an emulsifier.

[0121] [Table 2]

[0122] Next, fats and oils are added to protein-containing beverages to give them a body similar to that of milk, but the sensory-sustaining effect of fats and oils can cause the unpleasant odor of protein to persist. Therefore, in order to produce protein-containing beverages that exclude animal fats and contain vegetable fats while minimizing the unpleasant odor of protein, protein-containing beverages containing sunflower oil (Daiichi Jedang), canola oil (Daiichi Jedang), and refined palm oil (Lotte Food) as vegetable fats and oils were produced by adding and mixing the ingredients according to Table 3 below to produce Examples 11 to 16.

[0123] [Table 3]

[0124] Next, in order to add flavoring to the protein-containing beverage, Example 18 was produced as a protein-containing beverage containing coffee aroma as a flavoring, and Example 17 was produced as a protein-containing beverage without added flavoring by adding and mixing the ingredients according to Table 4 below.

[0125] [Table 4]

[0126] Next, beverages containing high protein contents tend to have a thick, unsoft texture, or the protein precipitates, requiring the beverage to be shaken before drinking, which is a hassle. To prevent this, thickeners are added, but the thickeners can cause the beverage to have a fluidity that is not suitable for drinking. In response to this, to identify the natural thickeners and their contents that provide optimal conditions for drinking, protein-containing beverages containing pectin, guar gum, xanthan gum, or carrageenan as natural thickeners were prepared in Examples 19 to 22 by adding and mixing the ingredients shown in Table 5 below.

[0127] [Table 5]

[0128] Next, since the protein in protein-containing beverages is vulnerable to heat and acid, in order to stabilize the protein and minimize protein denaturation due to the addition of acidic ingredients or high-temperature sterilization processes, protein-containing beverages containing sodium citrate and sodium bicarbonate as acidity (pH) regulators were produced in Examples 23 to 26 by adding and mixing ingredients according to Table 6 below.

[0129] [Table 6]

[0130] The protein-containing beverages of Examples 5 to 26 were produced by the following method.

[0131] 1) Mixing stage: The raw materials except for the flavoring agent were first mixed in a mixing tank at 70-80°C for 10-15 minutes. 2) Primary homogenization step: The mixture was primarily homogenized in a high-pressure homogenizer at 150 bar and 70-80°C for 15-20 minutes. 3) Cooling step: The homogenized mixture was cooled to 10°C or below. 4) Standards inspection: The sugar content (Brix) of the cooled mixture was measured using a Brix meter (ATAGO RX5000a) and the pH was measured using a pH meter (METTLER TOLEDO). Mixtures with a sugar content of 15-18 Brix and a pH of 6.5-7.0 were selected. 5) Secondary homogenization step: After the flavoring was further mixed into the standard-checked mixture, it was subjected to secondary homogenization in a high-pressure homogenizer at 300 bar and 60-70°C for 15-20 minutes. 6) Sterilization step: The second homogenized mixture was sterilized by ultra-high temperature processing (UHT) at 140°C for 10 seconds. 7) Cooling step: The pasteurized mixture was cooled to 25°C. 8) Packaging step: The cooled mixture was aseptically filled into tetra packs and packaged. Experimental Example

[0132] Experimental Example 1: Derivation of the optimal blend ratio of sugar substitutes and sweeteners through sugar reduction rate and sweetness analysis To analyze the sugar reduction rate of Examples 1 to 4 in which sugar substitute sugar alcohols and sweeteners were added, the sugar content and sugar reduction rate were compared with Comparative Example 1 in which only sugar was added.

[0133] As a result, as shown in Table 7 below and Figure 1, when erythritol and steviol glycoside were added, sugars were reduced by 100% compared to Comparative Example 1, and when allulose and steviol glycoside were added, sugars were reduced by more than 98% compared to Comparative Example 1.

[0134] [Table 7]

[0135] Next, to analyze the sweetness of Examples 1 to 4 and Comparative Example 1, the sweetness similarity and detailed sweetness attributes were compared with Comparative Example 1 in which only sugar was added.

[0136] Specifically, sensory evaluation to analyze the detailed attributes of sweetness was conducted by 30 researchers in the laboratory. Compared to Comparative Example 1 (control group) which contained only sugar, the overall sweetness intensity, initial sweetness, sweetness lingering, body, bitterness, and refreshing feeling were evaluated on a 9-point scale using the following criteria, and the average value was calculated and then converted to a 5-point scale.

[0137] - Strength: Very strong 9 ~ Strong 7 ~ Normal 5 ~ Weak 3 ~ Very weak 1 - Similarity: Very similar 9 ~ Similar 7 ~ Average 5 ~ Different 3 ~ Very different 1

[0138] The sweetness similarity of the Examples was evaluated on a 9-point scale compared to that of sugar (9-point scale), the average value was calculated, and then this was converted to a 5-point scale.

[0139] As a result, in Examples 1 (FIG. 3) and 2 (FIG. 4) in which erythritol and steviol glycoside were added, the sweetness of Example 2, in which the erythritol content was reduced and the steviol glycoside content was increased, was more similar to the sweetness of Comparative Example 1 compared to Example 1. In addition, in Examples 3 (FIG. 5) and 4 (FIG. 6) in which allulose and steviol glycoside were added, the sweetness of Example 4, in which the allulose content was reduced and the steviol glycoside content was increased, was more similar to the sweetness of Comparative Example 1 compared to Example 3.

[0140] In particular, when erythritol was used, a bitter taste was observed along with the sweetness, and there was a significant difference when comparing the sweetness with that of sugar. When allulose was used, the refreshing sensation was reduced compared to sugar, but the sweetness was relatively similar to that of sugar (Figure 2).

[0141] In contrast, the allulose and steviol glycoside blending conditions in Example 4 were selected as those that produced the sweetness most similar to that of Comparative Example 1, in which only sugar was added, and the sugar blending conditions of Example 4 were maintained in subsequent Examples.

[0142] Experimental Example 2: Determining the optimal blend ratio of vegetable protein through measurement of off-flavor intensity The protein-containing beverages of Examples 5 to 10 were measured for protein off-odor intensity and off-odor persistence by sensory evaluation.

[0143] Specifically, the sensory evaluation was conducted by 30 researchers in the laboratory, who evaluated the intensity of the off-flavor of each protein example on a 9-point scale using the following criteria, calculated the average value, and then converted it to a 5-point scale.

[0144] - Strength: Very strong 9 ~ Strong 7 ~ Normal 5 ~ Weak 3 ~ Very weak 1

[0145] As a result, it was shown that Example 6 (rice protein) and Example 10 (broad bean protein) had the lowest off-flavor intensity, while Example 7 (corn protein) and Example 8 (fermented grain protein) had somewhat stronger off-flavors ( FIG. 7 ). Furthermore, it was confirmed that Example 9 (pea protein isolate) and Example 10 (broad bean protein) did not have a strong off-flavor, but their unique off-flavor persisted into the aftertaste.

[0146] In contrast, it was confirmed that the rice protein blending conditions of Example 6 provided the best sensory quality, and the protein blending conditions of Example 6 were subsequently maintained in the examples.

[0147] Experimental Example 3: Determining the optimal blend ratio of vegetable oils through measurement of odor intensity The protein-containing beverages of Examples 11 to 16 were measured for protein off-odor intensity, off-odor persistence, off-taste intensity, and body by sensory evaluation.

[0148] Specifically, sensory evaluation was conducted by 30 researchers in the research institute, who evaluated the initial off-flavor intensity and off-flavor persistence of each oil / fat example on a 9-point scale according to the following criteria, calculated the average, and then converted it to a 5-point scale. Opinions on body and physical properties were compiled for each example.

[0149] - Strength: Very strong 9 ~ Strong 7 ~ Normal 5 ~ Weak 3 ~ Very weak 1

[0150] As a result, Example 11 (no oil or fat added), which did not contain any vegetable oil or fat, showed the lowest level of off-flavor due to protein or oil or fat, but had a low body like milk, and therefore had low sensory quality.

[0151] In Example 12 (sunflower oil alone added) and Example 13 (canola oil alone added), the off-flavors of both protein and fat increased simultaneously and persisted for a long time, with sunflower oil in particular exhibiting a strong off-flavor specific to the fat (Figure 8). In Example 14 (refined palm oil alone added), there was no off-flavor of fat, and only the off-flavor of protein was detected. However, due to the characteristics of refined palm oil, it exists as a solid at room temperature, which made the physical properties of the beverage somewhat stronger and resulted in poor sensory quality. In Example 15 (sunflower oil + refined palm oil mixed added) and Example 16 (canola oil + refined palm oil mixed added), the physical properties of the beverage were suitable, and the intensity of the off-flavors of protein and fat was significantly reduced, with Example 16 having the best sensory quality.

[0152] In contrast, subsequent examples added refined palm oil, which had lower oily off-flavors.

[0153] Experimental Example 4: Determination of the optimal process for producing flavored protein-containing beverages through measurement of off-flavor intensity The protein-containing beverages of Example 17, which was produced by adding fermented grain protein that was found to have a strong proteinaceous off-flavor in Experimental Example 2 and sunflower oil that was found to have a strong oily off-flavor in Experimental Example 3, Example 14, which was produced by adding rice protein that had a low proteinaceous off-flavor in Experimental Example 2 and refined palm oil that had a low oily off-flavor in Experimental Example 3, and Example 18, which was produced by further adding flavoring to Example 14, were produced using a vacuum concentration process (3 kgf / cm in a vacuum concentrator). 2 The beverages were produced according to step 1 (FIG. 9), which included a vacuum concentration step (carried out at 40-50°C for 20 minutes under reduced pressure), or step 2 (FIG. 10), which did not include a vacuum concentration step. The protein off-flavor intensity of the beverages produced was measured by sensory evaluation.

[0154] In the case of vacuum concentration, a process that lowers the boiling point by applying a vacuum to a tank containing a mixed liquid to reduce the pressure is carried out during food manufacturing when the food contains substances that are easily denatured (destruction of nutrients, change in color, etc.) at high temperatures, and it allows for the extraction of nutrients and removal of moisture without denaturation. Specifically, sensory evaluation was conducted on 30 researchers in the laboratory, who rated the intensity of off-flavors and off-odors caused by the vacuum concentration process on a 9-point scale according to the following criteria, and the average score was calculated and then converted to a 5-point scale.

[0155] - Strength: Very strong 9 ~ Strong 7 ~ Normal 5 ~ Weak 3 ~ Very weak 1

[0156] As a result, when vacuum concentration was performed, the off-flavors of proteins and fats were all reduced in Examples 17 and 14 (FIG. 11).

[0157] However, in Example 18, in which flavoring was further added, the off-flavor of the flavoring was also reduced (FIG. 11), confirming that performing a vacuum concentration process during the production of a protein-containing beverage to which flavoring is added may have a negative impact on sensory quality.

[0158] Experimental Example 5: Determination of the optimal blend ratio of thickeners through measurement of viscosity and sedimentation The protein-containing beverages of Examples 14 and 19 to 22 were measured for texture (softness) due to viscosity by sensory evaluation.

[0159] Specifically, the sensory evaluation was conducted by 30 researchers in the laboratory, who evaluated the viscosity and texture of each type of thickener on a 9-point scale using the following criteria, calculated the average value, and then converted it to a 5-point scale.

[0160] - Texture: Very soft 9 ~ Soft 7 ~ Normal 5 ~ Rough 3 ~ Very rough 1

[0161] As a result, the viscosity increased in the following order: Example 21 (xanthan gum), Example 20 (guar gum), Example 19 (pectin), Example 22 (carrageenan), and Example 14 (no thickener applied). When drinking the beverages of each Example, Example 14 (no thickener applied) had a rough texture, and Example 21 (xanthan gum), Example 20 (guar gum), and Example 19 (pectin) had poor fluidity, making them difficult to drink. On the other hand, Example 22 (carrageenan) had an improved texture and good fluidity, making it easy to drink (FIG. 12).

[0162] Next, to evaluate the degree of precipitation for the protein-containing beverages of Examples 14 and 19 to 22, the beverages were left to stand for 1 hour, and then the degree of precipitation for each example was visually inspected 1 hour after production, and evaluated on a 9-point scale using the following criteria. The average value was calculated and then converted to a 5-point scale.

[0163] - Sedimentation: Very good 9 ~ Good 7 ~ Average 5 ~ Unstable 3 ~ Very unstable 1

[0164] As a result, no precipitate was observed in Example 14 and Examples 19 to 22 immediately after production, but precipitate appeared over time after standing, and the degree of precipitation was lowest in the following order in appearance: Example 21 (xanthan gum), Example 22 (carrageenan), Example 20 (guar gum), Example 19 (pectin), and Example 14 (no thickener applied) (Figure 12).

[0165] In contrast, it was confirmed that the texture and sedimentation degree were best when the carrageenan was blended in Example 22, and the thickener blending conditions of Example 22 were maintained in subsequent Examples.

[0166] Experimental Example 6: Determination of the optimal blending ratio of thickener and acidity regulator through measurement of viscosity and sedimentation The protein-containing beverages of Examples 14 and 23 to 26 were measured for protein off-odor and off-taste intensity by sensory evaluation.

[0167] Specifically, the sensory evaluation was conducted by 30 researchers in the laboratory, who evaluated the intensity of off-flavors and off-odors for each acidity regulator on a 9-point scale using the following criteria, calculated the average value, and then converted it to a 5-point scale.

[0168] - Strength: Very strong 9 ~ Strong 7 ~ Normal 5 ~ Weak 3 ~ Very weak 1

[0169] As a result, there was almost no off-flavor due to carrageenan in Examples 24 and 26, in which an acidity regulator and carrageenan were added (FIG. 13). In addition, in Examples 23 and 24, in which sodium citrate was added as an acidity regulator, a slight off-flavor appeared, while in Examples 25 and 26, in which sodium bicarbonate was added, there was almost no difference in the level of off-flavor and off-flavor compared to Example 14 (in which no acidity regulator was used).

[0170] Next, to evaluate the degree of precipitation for the protein-containing beverages of Examples 14 and 23 to 26, the beverages were left to stand for 1 hour, and then the degree of precipitation for each example was visually inspected 1 hour after production. The beverages were evaluated on a 9-point scale according to the following criteria, and the average value was calculated and then converted to a 5-point scale.

[0171] - Sedimentation: Very good 9 ~ Good 7 ~ Average 5 ~ Unstable 3 ~ Very unstable 1

[0172] As a result, in all of Examples 14 and 23 to 26, no precipitate was observed immediately after production, but precipitate appeared over time after standing, and the degree of precipitate was low in Examples 24 and 26, which contained the acidity regulator and carrageenan (Figure 13).

[0173] In contrast, it was confirmed that the carrageenan and sodium bicarbonate formulation conditions of Example 26 were the best in terms of off-odor, off-taste and sedimentation, and in subsequent examples the formulation conditions of the thickener and acidity regulator of Example 26 were maintained.

[0174] Experimental Example 7: Determination of the optimal blend ratio of thickeners through measurement of viscosity and sedimentation The protein-containing beverages of Examples 22, 24, and 26 were produced according to either Process 2 (FIG. 10), which includes a first homogenization step after mixing the ingredients and performs the homogenization step twice in total, or Process 3 (FIG. 14), which does not include a first homogenization step after mixing the ingredients and performs the homogenization step once in total, and the texture (softness) of the beverages produced in this manner was measured by sensory evaluation based on viscosity.

[0175] Specifically, the sensory evaluation was conducted by 30 researchers in the laboratory, who evaluated the viscosity and texture depending on whether or not the first homogenization process had been carried out, using a 9-point scale based on the following criteria, and calculated the average value, which was then converted to a 5-point scale.

[0176] - Viscosity: Very soft 9 ~ Soft 7 ~ Normal 5 ~ Coarse 3 ~ Very coarse 1

[0177] As a result, it was confirmed that Examples 22, 24, and 26, which were produced using Step 2, in which the homogenization step was performed a total of two times, had an improved texture compared to when the homogenization step was performed once (Figure 15).

[0178] Next, the protein-containing beverages of Examples 22, 24, and 26 were produced according to step 2 (Figure 10), in which a first homogenization step was included after mixing the ingredients and the homogenization step was performed a total of two times, or step 3 (Figure 14), in which a first homogenization step was not included after mixing the ingredients and the homogenization step was performed a total of one time. These beverages were then centrifuged to evaluate the degree of sedimentation.

[0179] Specifically, for each example, 50 mL of sample was obtained and subjected to primary centrifugation at 300 rpm for 1 minute using a High-speed Refrigerated Centrifuge Himac CR22N. The degree of sedimentation compared to the total volume of the beverage was defined as the separation degree, and the degree of sedimentation compared to the solid content in the beverage was defined as the sedimentation rate, which was calculated and evaluated using the following formula:

[0180] Separation degree = Sediment / Total amount 50*100

[0181] Sedimentation rate = separation degree / powdered raw material * 100

[0182] Thereafter, in order to evaluate the degree of precipitation when the Examples were stored for a long period of time, the Examples that had been subjected to the first centrifugation were subjected to a second centrifugation in the same manner as above, and the degree of separation and precipitation rate were evaluated.

[0183] As a result, in terms of the degree of sedimentation after both the primary centrifugation (FIG. 16) and the secondary centrifugation (FIG. 17), Examples 22, 24, and 26, which were prepared using step 2 in which the homogenization process was performed twice, showed improved separation and sedimentation rates and lower sedimentation levels compared to when the homogenization process was performed once. Furthermore, Example 26, which was prepared by adding carrageenan and sodium bicarbonate, showed the lowest degree of sedimentation after both the primary centrifugation and the secondary centrifugation.

[0184] In contrast, it was confirmed that the texture and degree of sedimentation were best when carrageenan and sodium bicarbonate were blended in Example 26.

[0185] Production example: Protein-containing beverage with minimized odor and improved texture A protein-containing beverage containing 8 wt% allulose, 0.02 wt% steviol glycoside, 10 wt% rice protein, 1 wt% refined coconut oil, 0.05 wt% carrageenan, 0.1 wt% sodium bicarbonate, 0.05 wt% lecithin, and 80-85 wt% purified water was produced by the following method.

[0186] 1) Mixing stage: The raw materials except for the flavoring agent were first mixed in a mixing tank at 70-80°C for 10-15 minutes. 2) Primary homogenization step: The mixture was primarily homogenized in a high-pressure homogenizer at 150 bar and 70-80°C for 15-20 minutes. 3) Cooling step: The homogenized mixture was cooled to 10°C or below. 4) Standards inspection: The sugar content (Brix) of the cooled mixture was measured using a Brix meter (ATAGO RX5000a) and the pH was measured using a pH meter (METTLER TOLEDO). Mixtures with a sugar content of 15-18 Brix and a pH of 6.5-7.0 were selected. 5) Secondary homogenization step: After the flavoring was further mixed into the standard-checked mixture, it was subjected to secondary homogenization in a high-pressure homogenizer at 300 bar and 60-70°C for 15-20 minutes. 6) Sterilization step: The second homogenized mixture was sterilized by ultra-high temperature processing (UHT) at 140°C for 10 seconds. 7) Cooling step: The pasteurized mixture was cooled to 25°C. 8) Packaging step: The cooled mixture was aseptically filled into tetra packs and packaged.

[0187] As a result, sugars are reduced by using sweeteners, unpleasant odors of proteins and oils are minimized by adding vegetable proteins and vegetable oils, texture (softness) is improved by adding a thickener with excellent fluidity, precipitation is minimized by adding an acidity regulator and introducing a second homogenization process, and flavor is maximized by eliminating the vacuum concentration process, making it possible to produce a vegan protein-containing beverage.

[0188] From the above description, those skilled in the art to which the present application pertains will understand that the present application may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are merely illustrative and not limiting. The scope of the present application should be interpreted as including within the meaning and scope of the claims below, and any modifications or variations derived from the equivalent concepts thereof, rather than the above detailed description.

Claims

1. A protein-containing food composition comprising, relative to 100% by weight of the total food composition, 3 to 15% by weight of a sweetener, 5 to 15% by weight of a protein, 0.1 to 2% by weight of an oil or fat, 0.01 to 0.1% by weight of a thickener, 0.05 to 0.5% by weight of an acidity regulator, and 0.01 to 0.1% by weight of an emulsifier.

2. The composition according to claim 1, wherein the sweetener is at least one selected from the group consisting of allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, and aspartame.

3. The composition according to claim 2, wherein the sweetener is two or more selected from the group consisting of allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, and aspartame.

4. The composition of claim 1 , wherein the protein is a vegetable protein.

5. The composition according to claim 4, wherein the vegetable protein is at least one selected from the group consisting of soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, and fava bean protein.

6. The composition of claim 1 , wherein the oil is a vegetable oil.

7. The composition according to claim 6, wherein the vegetable oil is at least one selected from the group consisting of refined coconut oil, sunflower oil, and canola oil.

8. The composition of claim 1, wherein the thickener is one or more selected from the group consisting of carrageenan, pectin, guar gum, and xanthan gum.

9. The composition according to claim 1, wherein the acidity regulator is at least one selected from the group consisting of sodium bicarbonate and sodium citrate.

10. The composition according to claim 1 , wherein the emulsifier is at least one selected from the group consisting of lecithin, sucrose fatty acid esters, and glycerin fatty acid esters.

11. The composition of claim 1 , wherein the composition is prepared by mixing the raw materials followed by a homogenization step.

12. The composition according to claim 11, wherein the composition is produced by further performing a homogenizing step after cooling the composition that has undergone the homogenizing step.

13. The composition according to claim 11 or 12, wherein the homogenization is carried out at a temperature of 50°C to 80°C under a pressure of 150 bar to 350 bar for a period of 1 minute to 30 minutes.

14. 10. The composition of claim 1, wherein the composition is prepared without a concentration step.

15. The composition according to claim 1, further comprising 0.1 to 0.5% by weight of a flavoring agent relative to 100% by weight of the total food composition.

16. The composition according to claim 1, further comprising 80 to 85% by weight of purified water relative to 100% by weight of the total food composition.

17. The composition of claim 1 , wherein the food composition is a beverage.

18. a) preparing a mixture by mixing 3-15 wt% of a sweetener, 5-15 wt% of a protein, 0.1-2 wt% of an oil or fat, 0.01-0.1 wt% of a thickener, 0.05-0.5 wt% of an acidity regulator, and 0.01-0.1 wt% of an emulsifier; b) homogenizing the mixture and then cooling it; c) further homogenizing and cooling the cooled mixture.

19. The method according to claim 18, wherein the homogenization in step b) or step c) is carried out at a pressure of 150 bar to 350 bar, at 50° C. to 80° C., for 1 minute to 30 minutes.

20. 19. The method of claim 18, wherein the sweetener is any one or more selected from the group consisting of allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, and aspartame.

21. The method of claim 20, wherein the sweetener is two or more selected from the group consisting of allulose, stevia, enzyme-treated stevia, steviol glycoside, sucralose, and aspartame.

22. 19. The method of claim 18, wherein the protein is a vegetable protein.

23. 23. The method of claim 22, wherein the vegetable protein is at least one selected from the group consisting of soy protein, rice protein, corn protein, fermented grain protein, pea protein isolate, and fava bean protein.

24. 19. The method of claim 18, wherein the oil is a vegetable oil.

25. 25. The method of claim 24, wherein the vegetable oil is any one or more selected from the group consisting of refined palm oil, sunflower oil, and canola oil.

26. 19. The method of claim 18, wherein the thickening agent is any one or more selected from the group consisting of carrageenan, pectin, guar gum, and xanthan gum.

27. The method according to claim 18, wherein the acidity regulator is at least one selected from the group consisting of sodium bicarbonate and sodium citrate.

28. 20. The method of claim 18, further comprising adding a flavoring to the cooled mixture prior to step c).

29. 20. The method of claim 18, further comprising the step of pasteurizing after homogenizing in step c) and before cooling.

30. 20. The method of claim 18, further comprising packaging the cooled mixture after step c).

31. A protein-containing food product produced by the method according to any one of claims 18 to 30.

32. 32. The food product of claim 31, wherein the food product is a beverage.

33. 33. The food product of claim 32, wherein the food product contains 10 to 15 g / mL of protein.

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