Jelly drink

Abstract

The present invention provides a jelly-like food and beverage made from soy protein, in which the soy protein odor is suppressed. [Solution] A jelly drink containing 2-15% by mass of soy protein and 1-20% by mass of apple juice.

Description

Technical Field

[0001] The present invention relates to a jelly beverage, and more particularly to a jelly-like food or drink using soy protein as a raw material, and a jelly beverage in which the soy protein odor is suppressed.

Background Art

[0002] From the viewpoints of maintaining and improving health and serving as a substitute for livestock meat, interest in vegetable proteins has been increasing, and in recent years, many food and drink products processed from vegetable proteins have been offered on the market.

[0003] Among vegetable proteins that can serve as substitutes for livestock meat, soy protein has attracted attention, but soybeans have a characteristic soy protein odor and soy flavor. Therefore, when providing food and drink products using soybeans as a raw material, how to suppress the soy protein odor and soy flavor becomes a major problem.

[0004] Conventionally, various methods have been proposed as methods for suppressing the fishy odor of vegetable proteins in foods containing vegetable proteins, that is, methods for masking the fishy odor of vegetable proteins.

[0005] For example, Patent Document 1 proposes a masking method for masking the fishy odor of vegetable proteins in foods containing vegetable proteins by blending lactic acid-fermented egg white, and a food containing vegetable proteins.

[0006] Patent Document 2 proposes a method for suppressing the odor caused by soy-derived proteins by using a specific coffee extract, a protein-containing beverage, and a method for producing a protein-containing beverage.

[0007] Patent Document 3 proposes a foreign odor and off-flavor improver that can reduce the foreign odor and off-flavor caused by protein by adding quinic acid and spirantol to a food or drink containing milk protein and / or vegetable protein in a trace amount such that each flavor does not occur, a method for improving unpleasant foreign odor by this, and a protein-containing food or drink in which unpleasant foreign odor is improved. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2015-23853 [Patent Document 2] Japanese Patent Publication No. 2021-193945 [Patent Document 3] Japanese Patent Publication No. 2022-86121 [Overview of the project] [Problems that the invention aims to solve]

[0009] This invention aims to provide a jelly-like food and beverage that uses soy protein as an ingredient and has a suppressed soy protein odor. [Means for solving the problem]

[0010] The inventor of the present invention completed the present invention by preparing a jelly beverage, which is a jelly-like food and beverage made from soy protein, and by selecting a naturally derived ingredient to mask the soy protein odor when blended with soy protein, and by adjusting the blending ratio of soy protein and the blending ratio of the aforementioned naturally derived ingredient that masks the soy protein odor, the inventor found a jelly beverage in which the soy protein odor is masked and which can be consumed without particularly noticing the presence of the aforementioned naturally derived ingredient that masks the soy protein odor.

[0011] The present invention, which achieves the above objective, can be exemplified as follows. [1] A jelly drink containing 2-15% by mass of soy protein and 1-20% by mass of apple juice.

[0012] In this specification, the fruit juice content (converted to fruit juice percentage) can be calculated using the following formula: "Fruit juice content (converted to fruit juice percentage w / w%)" = ("Fruit juice content (g)" × "Concentration ratio") / (100g) × 100. Here, the "Concentration ratio" (the relative concentration ratio of fruit juice when straight fruit juice is considered 100%) can be converted based on the standard for sugar refractometer readings (Bx) or the standard for acidity (%) as shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages) Fruit Beverage Quality Labeling Standard (Consumer Affairs Agency Notification No. 10, September 30, 2011).

[0013] Specifically, according to Appendix 3 of the Fruit Beverage Quality Labeling Standards (Consumer Affairs Agency Notification No. 10, September 30, 2011), the refractometer reading (Bx) of apples is 10. Therefore, apple juice with a refractometer reading (Bx) of 20 is equivalent to 2x concentrated apple juice. The juice content (juice percentage) is usually the value indicated on the product label.

[0014] As described above, the jelly drink of the present invention is a jelly drink containing 2 to 15% by mass of soy protein and 1 to 20% by mass of apple juice.

[0015] According to the inventor's research, by using the above-described ingredient composition, the soy protein odor is masked, and despite the inclusion of apple juice for the purpose of masking the soy protein odor, it is possible to provide a jelly drink that can be consumed without being perceived as having an apple flavor.

[0016] The jelly beverage of the present invention can be manufactured by a manufacturing method known in the art for producing jelly-like food and beverages, provided that it contains 2 to 15% by mass of soy protein and 1 to 20% by mass of apple juice.

[0017] Furthermore, in addition to the above-mentioned composition of ingredients, food materials, additives, flavorings, etc., that have been conventionally used in the manufacture of jelly drinks may be used as ingredients other than soy protein and apple juice, as long as they do not impair the purpose of the present invention.

[0018] As the soy protein, a plant-derived protein from soybeans, powdered soy protein which is "powdered plant protein" defined in the "Japanese Agricultural and Forestry Standards for Plant Protein" or soy peptides which are decomposition products of the proteins contained in soybeans can be used. Either powdered soy protein or soy peptides that are commercially available can be used, and these can be used alone or in combination.

[0019] Apple juice is obtained by crushing apple fruits, squeezing or straining them, and removing the skin, seeds, etc. Apple juice that is 100% apple juice, the squeezed juice or strained juice after removing the skin, seeds, etc., straight juice that is not concentrated or diluted, concentrated juice obtained by concentrating the squeezed juice or strained juice, reduced juice obtained by further diluting the concentrated juice, etc. can be used. Any of these that are commercially available can be used, and these can be used alone or in any combination.

Advantages of the Invention

[0020] According to this invention, it is possible to provide a jelly beverage which is a jelly-like food or drink using soy protein as a raw material and in which the soy protein odor is suppressed.

Embodiments for Carrying out the Invention

[0021] [[ID=I7]] <The unique soy odor of soybeans in a jelly beverage containing soy protein> In the case of a jelly beverage in which soy protein is blended as a raw material, the following was examined to determine at what level of soy protein blending the unique soy odor and flavor (soy taste) of soybeans can be felt in the prepared jelly beverage.

[0022] When manufacturing a jelly beverage (jelly food or drink), soy protein was further blended with sugar, gelling agent, acidulant, flavor, sweetener, which are conventionally commonly used blending components, and a jelly beverage (jelly food or drink) with a pH of 3.7 was prepared by a conventionally known manufacturing method and subjected to sensory evaluation by 6 panelists (Panelist 1 to Panelist 6).

[0023] The unique soybean odor and flavor (soybean taste) of soybeans were evaluated using the following five - level scoring system. Scoring 5: Strongly feel the unique soybean odor and flavor. 4: Strongly feel the unique soybean odor and flavor. 3: Feel the unique soybean odor and flavor. 2: Slightly feel the unique soybean odor and flavor. 1: Hardly feel the unique soybean odor and flavor. The evaluation results of six panelists on the unique soybean odor and flavor of soybeans when changing the blending ratio of soy protein are as shown in Table 1.

[0024]

Table 1

[0025]

Table 2

[0026] <Masking of the soybean odor in jelly beverages containing soy protein> Apple juice was selected as a blending ingredient to mask the soybean odor. When the blending amount of soy protein is 2% by mass or more, in the preparation of the above - mentioned jelly beverage (jelly food and drink), the following examination was carried out on the case of further including apple juice as a blending ingredient.

[0027] The following sensory evaluations were conducted by the six panelists mentioned above to determine how the unique soy odor, soy flavor (soy taste), and apple taste of jelly drinks prepared by varying the proportion of apple juice added, when the proportion of soy protein was set to 2%, 5%, 8%, 15%, and 20% by mass, affected the characteristics of the soy.

[0028] Table 3 shows the results of a sensory evaluation conducted by the six panelists mentioned above regarding the unique soy odor and flavor of soybeans when the amount of soy protein was set to 2% by mass and the amount of apple juice was varied. The 5-point rating scale for the unique soy odor and unique soy flavor (soybean taste) is the same as in the sensory evaluation test results shown in Table 1 above.

[0029] [Table 3] Next, similarly to the above, when the amount of soy protein was set to 2% by mass and the amount of apple juice was varied in the same way, the sensory evaluation results of the aforementioned six panelists regarding the apple flavor are shown in Table 4.

[0030] The apple-ness was evaluated using the following five-point scale. Rating 5: I strongly feel the apple flavor. 4: I strongly feel the apple flavor. 3: I can taste the apple. 2: I can faintly taste apple. 1: I can barely taste the apple.

[0031] [Table 4] Next, the amount of soy protein was set to 5% by mass, and the amount of apple juice was varied, similar to the study that yielded the results in Table 3. The six panelists mentioned above then conducted sensory evaluations of the soy odor and flavor, which are characteristic of soybeans. The evaluation results are shown in Table 5.

[0032] [Table 5] Next, similarly to the above, when the amount of soy protein was set to 5% by mass and the amount of apple juice was similarly varied, the sensory evaluation results of the six panelists mentioned above regarding the apple flavor are shown in Table 6. The 5-point rating scale for apple flavor is the same as in the sensory evaluation test results shown in Table 4 above.

[0033] [Table 6] Next, the amount of soy protein was set to 8% by mass, and the amount of apple juice was varied, similar to the study that yielded the results in Table 3. The six panelists mentioned above then conducted sensory evaluations of the soy odor and flavor, which are characteristic of soybeans. The evaluation results are shown in Table 7.

[0034] [Table 7] Next, similarly to the above, when the amount of soy protein was set to 8% by mass and the amount of apple juice was varied in the same way, the sensory evaluation results of the aforementioned six panelists regarding the apple flavor are shown in Table 8.

[0035] [Table 8] Next, the amount of soy protein was set to 15% by mass, and the amount of apple juice was varied, similar to the study that yielded the results in Table 3. The unique soy odor and flavor were then evaluated by six panelists. The evaluation results are shown in Table 9.

[0036] [Table 9] Next, similarly to the above, when the amount of soy protein was set to 15% by mass and the amount of apple juice was varied in the same way, the sensory evaluation results of the aforementioned six panelists regarding the apple flavor are shown in Table 10.

[0037] [Table 10] Next, the amount of soy protein was set to 20% by mass, and the amount of apple juice was varied, similar to the study that yielded the results in Table 3. The six panelists mentioned above then conducted sensory evaluations of the unique soy odor and flavor. The evaluation results are shown in Table 11.

[0038] [Table 11] Next, similarly to the above, when the amount of soy protein was set to 20% by mass and the amount of apple juice was similarly varied, the sensory evaluation results of the aforementioned six panelists regarding the apple flavor are shown in Table 12.

[0039] [Table 12] The evaluation results from Tables 3 and 4 mentioned above are represented in Table 13 as the average values ​​of the sensory evaluations by the six panelists mentioned above regarding the unique soy odor and flavor of soybeans and the apple flavor for each combination of soy protein and apple juice content. In Table 13, the values ​​in the "soy odor" column are the average values ​​of the six panelists in Table 3, and the values ​​in the "apple flavor" column are the average values ​​of the six panelists in Table 4.

[0040] [Table 13] The evaluation results from Tables 5 and 6 mentioned above are represented in Table 14 as the average values ​​of the sensory evaluations by the six panelists mentioned above regarding the unique soy odor and flavor of soybeans and the apple flavor for each combination of soy protein and apple juice content. In Table 14, the values ​​in the "soy odor" column are the average values ​​of the six panelists in Table 5, and the values ​​in the "apple flavor" column are the average values ​​of the six panelists in Table 6.

[0041] [Table 14] The evaluation results from Tables 7 and 8 mentioned above are represented in Table 15 as the average values ​​of the sensory evaluations by the six panelists mentioned above regarding the unique soy odor and flavor of soybeans and the apple flavor for each combination of soy protein and apple juice content. In Table 15, the values ​​in the "soy odor" column are the average values ​​of the six panelists in Table 7, and the values ​​in the "apple flavor" column are the average values ​​of the six panelists in Table 8.

[0042] [Table 15] The evaluation results from Tables 9 and 10 mentioned above are represented in Table 16 by the average sensory evaluations of the six panelists mentioned above regarding the unique soy odor and flavor of soybeans, and the apple flavor, for each combination of soy protein and apple juice content. In Table 16, the values ​​in the "soy odor" column are the average values ​​of the six panelists in Table 9, and the values ​​in the "apple flavor" column are the average values ​​of the six panelists in Table 10.

[0043] [Table 16] The evaluation results from Tables 11 and 12 mentioned above are expressed in Table 17 as the average values ​​of the sensory evaluations by the six panelists mentioned above regarding the unique soy odor and flavor of soybeans and the apple flavor for each combination of soy protein and apple juice content. In Table 17, the values ​​in the "soy odor" column are the average values ​​of the six panelists in Table 11, and the values ​​in the "apple flavor" column are the average values ​​of the six panelists in Table 12.

[0044] [Table 17] Based on the sensory evaluation test results above, it appears that when the soy protein content is 20% by mass, it is difficult to mask the soy odor unless the apple juice content is 10% or more.

[0045] Furthermore, we discovered that by adding 1% to 20% apple juice when incorporating 2% to 15% soy protein, it is possible to mask the soy odor without interfering with the original flavor.

[0046] Furthermore, we found that, more preferably, when 2% to 15% by mass of soy protein is included, 2% to 20% by mass of apple juice is included, which can more effectively mask the soy odor without interfering with the original flavor.

[0047] Although embodiments of the present invention have been described above, the present invention is not limited to the embodiments described above, and can be modified in various ways within the technical scope as understood from the claims.

Claims

[Claim 1] A jelly drink containing 2-15% by mass of soy protein and 1-20% by mass of apple juice.

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