Acidic plant-based protein beverage

Abstract

The objective of this invention is to suppress aggregation and precipitation of acidic plant-based protein beverages with a low stabilizer concentration. [Solution] We discovered that by adding water-soluble polysaccharides and divalent cations derived from legumes to an acidic plant-based protein beverage, protein aggregation and precipitation can be suppressed at low stabilizer concentrations, allowing for the preparation of a low-viscosity beverage.

Description

Technical Field

[0001] The present invention relates to an acidic vegetable protein beverage.

Background Art

[0002] In recent years, from the viewpoints of environmental protection and global warming, the environmental load in milk production has been regarded as a problem due to the emission of greenhouse gases caused by livestock production and the excessive use of resources. Plant-based milks derived from plant raw materials such as soy milk and almond milk have attracted attention as alternatives to milk. The amount of land and resources required for the production of plant-based milk is considered to be very low compared to milk, and the environmental load is small.

[0003] Plant-based milk not only has a low environmental load but also has characteristics different from those of milk in terms of nutrition and flavor, and is expanding in the market. Many plant-based milks have characteristic flavors depending on the raw materials, and various flavorings have been used to improve the flavor and diversify the taste. Among them, flavor improvement by adding fruit juice or fermentation is a widely used method even in beverages using milk protein, and is expected to become popular in the market expansion of plant-based milk.

[0004] When using plant-based milk in acidic beverages, in order to suppress protein aggregation in beans, the techniques of Patent Documents 1 and 2 are known. In the technique of Patent Document 1, when preparing an acidic protein beverage using beans as a raw material, calcium is added, homogenization is performed after heating, and homogenization is performed again after acidification. A complicated process is required, and the prepared beverage also shows separation and its stability is not sufficient. In addition, the technique of Patent Document 2 uses whole bean powder as a raw material and requires a plurality of homogenization steps and the addition of calcium or magnesium, which requires a complicated process. As described above, for beans, a method for preventing precipitation of acidic beverages by improving the process has been recognized, but there is no method for improving stability that can be widely used in plant-based milk.

[0005] In acidic protein beverages, including plant-based milks, pectin, carboxymethylcellulose, water-soluble soy polysaccharides, and water-soluble pea polysaccharides are commonly used to prevent protein aggregation. Compared to milk proteins, plant-based proteins require even more stabilizers to prevent aggregation, and a reduction in the amount of stabilizers added is desired from the standpoint of flavor and cost. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 5-308900 [Patent Document 2] WO2004-002231 publication [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The objective of this invention is to suppress aggregation and precipitation of acidic plant-based protein beverages with a low stabilizer concentration. [Means for solving the problem]

[0008] The inventors of this invention conducted intensive research to solve the above problems and found that by adding water-soluble polysaccharides and divalent cations derived from legumes to an acidic plant-based protein beverage, protein aggregation and precipitation can be suppressed at low stabilizer concentrations, and a low-viscosity beverage can be prepared. This invention was completed based on this finding.

[0009] In other words, the present invention (1) An acidic plant protein beverage containing water-soluble polysaccharides derived from legumes, divalent cations, and plant protein. (2) The acidic plant protein beverage described in (1), wherein the concentration of added divalent cations in the acidic plant protein beverage is 3 to 20 mM by weight. (3) The acidic plant protein beverage according to (1) or (2), wherein the water-soluble polysaccharide derived from legumes is water-soluble pea polysaccharide or water-soluble soybean polysaccharide. (4) Protein dispersion stabilizer for acidic plant protein beverages containing water-soluble polysaccharides and divalent cations derived from legumes, (5) A method for producing an acidic plant protein beverage, characterized by adding water-soluble polysaccharides and divalent cations derived from legumes. (6) Adding a divalent cation to an acidic plant protein beverage in a weight-based amount of 3 to 20 mM, the method for producing an acidic plant protein beverage as described in (5). (7) A method for stabilizing the protein dispersion of an acidic plant-based protein beverage, characterized by adding water-soluble polysaccharides and divalent cations derived from legumes. (8) Adding a divalent cation to an acidic plant protein beverage in a weight-based concentration of 3 to 20 mM, the method for stabilizing the protein dispersion of the acidic plant protein beverage described in (7). This concerns... [Effects of the Invention]

[0010] According to the present invention, an acidic plant-based protein beverage can be produced with low viscosity and suppressed aggregation and precipitation, even with a small amount of stabilizer added. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below.

[0012] (Acidic vegetable protein drink) In this invention, acidic plant-based protein beverages include acidic beverages to which acidulants have been added, fermented beverages such as drinkable yogurt and lactic acid bacteria beverages prepared by fermentation using a starter culture of lactic acid bacteria and yeast, similar to that of ordinary fermented milk, and frozen drinks made by freezing these. Although not particularly limited, plant-based acidic protein beverages refer to those with a pH of 6 or less, preferably pH 5.5 or less, more preferably pH 5 or less, 4.8 or less, 4.6 or less, or 4.5 or less. The lower limit of the pH of plant-based acidic protein beverages is not particularly limited, but is preferably pH 3 or higher, more preferably 3.2 or higher, and even more preferably 3.3 or higher or 3.4 or higher. Furthermore, the protein content in the acidic plant-based protein beverage is preferably 0.05 to 5% by weight, more preferably 0.1 to 5% by weight, and even more preferably 0.3 to 4% by weight, 0.4 to 3% by weight, and 0.5 to 3% by weight.

[0013] (Method for producing an acidic plant-based protein beverage) A method for preparing the acidic plant-based protein beverage of the present invention includes, for example, preparing a plant-based protein-containing solution, an aqueous solution containing water-soluble pea polysaccharide or water-soluble soybean polysaccharide, a solution containing a divalent cation, and a solution containing sugars, then mixing them, adjusting the pH of the mixture with an acid such as lactic acid or citric acid, or lowering the pH through a fermentation process, and then manufacturing it through a homogenization process, a heat sterilization process, and a container filling process.

[0014] (vegetable protein) Examples of protein sources used as plant protein in the acidic plant-based protein beverage of the present invention include soy milk, pea milk, almond milk, coconut milk, rice milk, oat milk, cashew nut milk, peanut milk, walnut milk, flaxseed milk, and hemp milk. These may be used as is, or the protein may be separated and concentrated, such as isolated soy protein. These may be used as raw materials in liquid form, or as concentrated or spray-dried products. It is also possible to use two or more of these protein sources in combination from the standpoint of nutritional components and flavor.

[0015] (Water-soluble polysaccharides derived from legumes) In this invention, the term "water-soluble polysaccharides derived from legumes" refers to water-soluble polysaccharides extracted from the seeds of legumes. Legumes are not particularly limited, but examples include adzuki beans, mung beans, cowpeas, kidney beans, runner beans, green beans, butter beans, broad beans, peas, chickpeas, carob beans, sword beans, lupin beans, lentils, soybeans, and peanuts. Water-soluble pea polysaccharides and water-soluble soybean polysaccharides are particularly preferred as the water-soluble polysaccharides derived from legumes used in this invention.

[0016] (Water-soluble pea polysaccharides) The water-soluble pea polysaccharide referred to in the present invention means a water-soluble polysaccharide extracted from pea seeds. Preferably, it is extracted from the fruiting part of pea seeds, and more preferably, it is extracted from the seeds of yellow peas. Its production method can be obtained, for example, from the production examples described in the specification of International Application PCT / JP2012 / 065907. An example of the trade name is FIPEA-D (manufactured by Fuji Oil Co., Ltd.).

[0017] (Water-soluble soy polysaccharide) The water-soluble soy polysaccharide referred to in the present invention means a water-soluble polysaccharide extracted from soybean seeds. Preferably, it is extracted from the fruiting part of soybean seeds, and more preferably, it is extracted from okara produced as a by-product when producing tofu, isolated soy protein, etc. It is more preferable to use okara obtained from defatted soybeans. Its production method can be obtained, for example, by using okara as a raw material, extracting at a temperature exceeding 100 °C under conditions in an alkaline range or a weakly acidic range, and performing solid-liquid separation. An example of the trade name is Soyafive-S (manufactured by Fuji Oil Co., Ltd.).

[0018] (Divalent cation) The divalent cations in the present invention include, for example, calcium, magnesium, iron, zinc, etc., and any inorganic acid salts or organic acid salts containing divalent cations can be used. Without particular limitation, examples include calcium chloride, magnesium chloride, calcium lactate, magnesium lactate, calcium gluconate, calcium ascorbate, calcium citrate, calcium hydroxide, magnesium hydroxide, calcium stearate, magnesium stearate, calcium sorbate, calcium carbonate, magnesium carbonate, calcium acetate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium sulfate, magnesium sulfate, calcium phosphate, magnesium phosphate, calcium glutamate, magnesium glutamate, magnesium oxide, iron chloride, zinc sulfate, etc. For use in beverages, salts with high solubility are preferred. More preferably, calcium chloride, magnesium chloride, calcium carbonate, magnesium sulfate, calcium lactate, magnesium lactate are used, and even more preferably, calcium lactate, magnesium lactate, calcium chloride, magnesium chloride are good.

[0019] (Timing of addition of water-soluble polysaccharides derived from beans) In the present invention, the timing of adding water-soluble polysaccharides derived from beans to acidic vegetable protein beverages can be such that the water-soluble polysaccharides derived from beans are directly mixed and added to raw materials containing vegetable proteins and sugars, etc., or added as an aqueous solution in which the water-soluble polysaccharides derived from beans are dissolved in water. The water-soluble polysaccharides derived from beans function regardless of the step in which they are added, but it is preferred to add them before sterilization heating. For beverages that go through a fermentation process, stability can be exhibited whether they are added to the liquid before fermentation or after fermentation. The water-soluble polysaccharides derived from beans are soluble in cold water and do not need to be dissolved in hot water like agar. Also, they have a lower viscosity than fruit-derived pectin and have less change in physical properties due to temperature, so they have the advantage of being easy to use in the production of acidic vegetable protein beverages.

[0020] (Polysaccharides) Other water-soluble polysaccharides used as protein dispersion stabilizers and gelling agents can also be used in combination with this acidic plant-based protein beverage, as long as they do not inhibit the effects of the present invention. For example, propylene glycol alginate, high methoxyl pectin, carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, gum arabic, agar, carrageenan, gellan gum, etc. can be used.

[0021] In the present invention, it is necessary to contain a water-soluble polysaccharide derived from legumes in an acidic plant-based protein beverage, preferably in an amount of 0.03 to 4% by weight, more preferably 0.05 to 2% by weight, and even more preferably 0.08 to 1% by weight. By adding water-soluble polysaccharides derived from legumes within the above range, it is possible to obtain an acidic plant-based protein beverage that is stable, free from aggregation, and has a good flavor.

[0022] In the present invention, it is preferable to add a divalent cation to an acidic plant protein beverage, for example, at a concentration of 3 to 20 mM by weight. More preferably, it is 5 to 20 mM by weight, and even more preferably 5 to 15 mM by weight. By setting the cation concentration within the above range, it is possible to obtain an acidic plant-based protein beverage that is stable, free from aggregation, and has a good flavor.

[0023] Fruit juices and vegetable juices can be added to acidic plant-based protein beverages for flavoring. While not particularly limited, examples of fruit juices include strawberries, oranges, peaches, mangoes, pineapples, bananas, passion fruit, apples, grapes, pears, watermelons, kiwifruit, pomegranates, loquats, persimmons, blueberries, raspberries, and cherries. Examples of vegetable juices include carrots, tomatoes, spinach, pumpkins, kale, celery, komatsuna (Japanese mustard spinach), bok choy, broccoli, bell peppers, cabbage, lettuce, Chinese cabbage, daikon radish, parsley, onions, and asparagus.

[0024] Any known sweetener can be used in the acidic plant-based protein beverage. Specifically, one or more sweeteners selected from sugar, honey, maple syrup, molasses, starch syrup, fructose, maltose, oligosaccharides, isomerized sugar, invert sugar, sugar alcohols, sugar-bonded starch syrup, trehalose, licorice extract, saccharin (sodium saccharin), aspartame, acesulfame potassium, sucralose, stevia extract, stevia powder, etc., may be used.

[0025] Additionally, vitamins, iron, phosphorus, potassium, sodium, and other minerals may be added as needed. [Examples]

[0026] Examples are described below. Unless otherwise specified, percentages in the examples refer to weight-based percentages.

[0027] (Evaluation method for acidic plant-based protein beverages) The acidic plant-based protein beverage was stored at 10°C for one day after preparation, and then evaluated for pH, viscosity, and sedimentation rate. 〇Agglomeration Samples that showed visual separation into two layers were classified as having separation and agglutination. Samples that did not show separation and agglutination were subjected to the following analysis. ○ pH The pH was measured at 10°C using a pH METER F-71 (manufactured by Horiba, Ltd.). ○Viscosity A Type B rotational viscometer (manufactured by Toki Sangyo Co., Ltd.) was used to measure the viscosity under the following conditions: M1 rotor, 60 rpm, 1 minute, and 10°C. ○Precipitation rate The sample volume was calculated from the amount obtained by dispensing a fixed amount of beverage into a container using a centrifuge tube, and the amount of precipitate remaining after centrifuging the dispensed sample in a centrifuge (700 × g, 20 minutes) and discarding the supernatant. That is, The sedimentation rate (%) was calculated using the formula: (sedimentation weight / sample weight) × 100. ○Flavor Five panelists, all experts in flavor evaluation of acidic plant-based protein beverages, conducted a flavor evaluation. They rated beverages as "○" if they did not detect any distinctive flavor derived from the added cations, and as "×" if they did detect a distinctive flavor derived from the cations. ○ Overall evaluation Beverages that showed no separation or aggregation visually, had a sedimentation rate of 3% or less, and did not exhibit any characteristic flavor derived from cations, resulting in a "○" rating, were deemed to be of acceptable quality, possessing excellent beverage stability and good flavor.

[0028] (Beverage preparation) The ingredients used in preparing the beverage are as follows: ○Water-soluble polysaccharides A 2% solution of water-soluble pea polysaccharide, a water-soluble soybean polysaccharide, and HM pectin were prepared and completely dissolved in an 80°C water bath. ○Protein 100g of isolated soy protein (FujiPro F: manufactured by Fuji Oil Co., Ltd.: crude protein content per solid: 93.5%) was added to 900g of room temperature water, dissolved by stirring at 70°C for 20 minutes, and after cooling, a 10% soy protein solution was obtained. 100g of isolated pea protein (Nutralis: manufactured by Rocket Inc.: crude protein content per solids 85.5%) was added to 900g of room temperature water, dissolved by stirring at 70°C for 20 minutes, and after cooling, a 10% pea protein solution was obtained. 50g of dehulled almond milk powder (manufactured by Tsukuba Dairy Co., Ltd.: crude protein content per solid portion is 28%) was added to 950g of room temperature water, stirred and dissolved at 70°C for 20 minutes, and after cooling, 5% almond milk was obtained. Diluted coconut milk was obtained by diluting canned coconut milk (Yuuki Foods: crude protein content per solid portion 1.9%) five times. The concentrated oat milk (crude protein content of 6.5% per solid portion) used was manufactured by Gordo Co., Ltd. ○Sugar solution 500g of granulated sugar was added to 500g of room temperature water and stirred to dissolve, obtaining a 50% sugar solution. ○ Cationic salts All cationic salts were dissolved by stirring to form a 2% solution. Calcium lactate pentahydrate (Kishida Chemical) was used.

[0029] The above-mentioned water-soluble polysaccharides, proteins, sugar solutions, and cationic salts were mixed as raw materials according to the proportions shown in the following examples and comparative examples. The mixed raw material solution was pH-adjusted with a 50% citric acid solution and homogenized using a homogenizer. It was then sterilized at 93°C to produce an acidic plant-based protein beverage.

[0030] (Comparison of polysaccharides) As polysaccharides, water-soluble pea polysaccharide (FIPEA-D: manufactured by Fuji Oil Co., Ltd.), water-soluble soybean polysaccharide (Soyafive-S-DA100: manufactured by Fuji Oil Co., Ltd.), and HM pectin (Genu pectin type JMJ-J: manufactured by Sansho Co., Ltd.) were used to prepare an acidic soybean protein beverage according to the formulation shown in Table 1. The evaluation results are shown in Table 2.

[0031] (Table 1) Beverage formulation TIFF2026094451000001.tif156141

[0032] (Table 2) Results of beverage stability evaluation TIFF2026094451000002.tif95138

[0033] Beverages using water-soluble pea polysaccharides and water-soluble soybean polysaccharides showed suppressed separation in acidic beverages at any pH level after calcium addition, exhibited good flavor, low precipitation rates, and high stability. In contrast, beverages using pectin did not show improved stability after calcium addition.

[0034] (Types of salt) Acidic soy protein beverages were prepared using the formulations shown in Table 3. The evaluation results are shown in Table 4.

[0035] (Table 3) Beverage formulation TIFF2026094451000003.tif139151

[0036] (Table 4) Results of beverage stability evaluation TIFF2026094451000004.tif88167

[0037] Adding monovalent cations such as sodium and potassium did not improve stability, but stability improved when divalent cations such as calcium and magnesium were added.

[0038] (Amount of salt added) Acidic soy protein beverages were prepared using the formulations shown in Table 5. The evaluation results are shown in Table 6.

[0039] (Table 5) Beverage formulation TIFF2026094451000005.tif212170

[0040] (Table 6) Results of beverage stability evaluation TIFF2026094451000006.tif153162

[0041] Regarding the amount of divalent cation added, an improvement in stability was observed when 5 mM to 20 mM (based on the weight of the beverage) was added.

[0042] (Types of plant protein) Acidic plant protein beverages were prepared using various plant proteins shown in Table 7. The evaluation results are shown in Table 8.

[0043] (Table 7) Beverage formulation TIFF2026094451000007.tif112161

[0044] (Table 8) Results of beverage stability evaluation TIFF2026094451000008.tif75157

[0045] The treatment was effective for all plant species, including coconut, almond, oat, and pea. It is known that the structure of plant storage proteins is conserved across plant species, and it is presumed that the stability-improving effect of divalent cations is widely exerted in plant proteins.

[0046] (Fermented acidic plant-based protein drink) 12.5g of water-soluble pea polysaccharide was dispersed in 157.5g of water and heated to 80°C until dissolved. After cooling to room temperature, 830g of unsweetened soy milk (manufactured by Fuji Oil Co., Ltd.) was added and heated to 93°C for sterilization. After cooling to 42°C, 30g of commercially available yogurt was added as a starter and fermented at 40°C. Fermentation continued until the pH reached 4.5±0.1, then cooled to 10°C and the curd was homogenized using a homogenizer to obtain the fermented liquid. Based on the formulations in Table 9, a fermented type acidic plant-based protein beverage was prepared and evaluated, and the results are shown in Table 9.

[0047] (Table 9) Formulation and evaluation results of fermented plant-based acidic protein beverages TIFF2026094451000009.tif109119

[0048] The addition of calcium tended to improve stability. [Industrial applicability]

[0049] This invention suppresses the aggregation of acidic plant-based protein beverages, making it possible to provide acidic plant-based protein beverages that maintain a good appearance without separation or aggregation even under acidic conditions, and that have a good texture and flavor.

Claims

1. An acidic plant-based protein beverage containing water-soluble polysaccharides derived from legumes, divalent cations, and plant-based proteins.

2. The acidic plant protein beverage according to claim 1, wherein the concentration of divalent cations added to the acidic plant protein beverage is 3 to 20 mM by weight.

3. The acidic plant-based protein beverage according to claim 1 or 2, wherein the water-soluble polysaccharide derived from legumes is water-soluble pea polysaccharide or water-soluble soybean polysaccharide.

4. A protein dispersion stabilizer for acidic plant-based protein beverages containing water-soluble polysaccharides and divalent cations derived from legumes.

5. A method for producing an acidic plant-based protein beverage, characterized by adding water-soluble polysaccharides and divalent cations derived from legumes.

6. A method for producing an acidic plant protein beverage according to claim 5, wherein a divalent cation is added to the acidic plant protein beverage in an amount of 3 to 20 mM by weight.

7. A method for stabilizing the protein dispersion of an acidic plant-based protein beverage, characterized by the addition of water-soluble polysaccharides and divalent cations derived from legumes.

8. The method for stabilizing the protein dispersion of an acidic plant-based protein beverage according to claim 7, wherein a divalent cation is added to the acidic plant-based protein beverage in a concentration of 3 to 20 mM by weight.

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