Liquid nutritional composition

Abstract

To provide a liquid nutritive composition that contains a high concentration of vegetable protein, yet has good flavor and state-stability, and little foaming when producing and drinking.SOLUTION: It has been found that a liquid nutritive composition that unexpectedly has a good flavor, a good state stability, and little foaming when producing and drinking can be obtained by containing soybean protein, pea protein, and wheat protein in a specific ratio.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a liquid nutritional composition. [Background technology]

[0002] The world population is expected to exceed 10 billion by 2050, raising fears of a future food crisis. In light of this, interest in plant-based protein, which has the potential to be a more sustainable protein source compared to animal-based protein, is growing year by year, particularly in Europe and the United States.

[0003] In Japan, the market for protein supplements has been expanding in recent years. One of the factors behind this market expansion is the expansion of the user base. Traditionally, core users were athletes and bodybuilders, but with the recent increase in health consciousness and the fitness boom, the use of protein supplements is expanding to light users such as seniors and young women, in addition to young men who enjoy exercise. Protein supplements come in the form of baked goods, nougat, protein bars such as molded puffs, protein jellies, powdered protein drinks that dissolve when consumed, RTD (Ready to Drink) protein drinks that can be consumed as is, etc. RTD protein drinks are highly useful because solid foods are difficult to eat, they can be consumed immediately without the trouble of dissolving the powder in powdered protein drinks, and water can be consumed at the same time.

[0004] The "Dietary Reference Intakes for Japanese (2020 Edition)" published by the Ministry of Health, Labor and Welfare recommends that men over 18 years of age consume 60g of protein per day, and women over 18 years of age consume 50g of protein per day. In contrast, when eating out and eating a diet that is unbalanced, such as a carbohydrate-centered menu, it is not uncommon for the protein intake to be 10 to 20g short of the recommended amount per day. When consuming an RTD-type protein drink that contains protein to replenish this protein deficiency, the protein must be formulated at a high concentration of 5.0% to 9.0% by mass in a 200mL bottle. In addition, considering the portability of RTD-type protein drinks, a smaller volume is preferable, in which case a high protein content is required.

[0005] In Japan, soy protein has traditionally been used mainly as a vegetable protein. Soy protein has an amino acid score of 100 (FAO / WHO / UNU Amino Acid Evaluation Pattern 1985), and is a high-quality protein that contains functional ingredients such as soy isoflavones. However, when it is added to beverages, an unpleasant flavor specific to proteins can be felt, and when it is added at a high concentration of 5.0 mass% or more, there is an issue that the stability is not good, as viscosity increases and precipitation occurs due to protein aggregation due to heat load in the sterilization process and long-term storage.

[0006] In order to solve the above problems, various efforts have been made. In Patent Document 1, the viscosity increase is suppressed by using hydrolyzed isolated soy protein, i.e., isolated soy protein hydrolysate, and the flavor specific to soy protein is suppressed by adding a vegetable extract. The isolated soy protein hydrolysate used in these technologies is effective in achieving an acceptable viscosity when blended at a high concentration of 5.0% or more, but is insufficient in suppressing the flavor specific to protein. In Patent Document 2, the coagulation and precipitation of soy protein is suppressed by using a phosphate or citrate in combination. In Patent Document 3, the coagulation and precipitation caused by the coexistence of soy protein and minerals is suppressed by using a dispersant in combination. In addition, the state stability is not good when soy protein is blended at a high concentration of 5.0 mass% or more.

[0007] As described above, it has been difficult to achieve a liquid nutritional composition that contains a high concentration of vegetable protein and yet has good flavor and state stability. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 52-114095 [Patent Document 2] JP 2001-316278 A [Patent Document 3] International Publication No. 2009 / 116635 Summary of the Invention [Problem to be solved by the invention]

[0009] The present inventors also discovered a new problem that foaming occurs in beverages containing soy protein at a high concentration of 5.0% by mass or more (especially beverages that use only soy protein as protein). That is, vigorous foaming during production can cause problems such as machine stoppages due to foam getting caught in the piping of the production line, and the foam cannot be filled into containers, resulting in a low yield. In addition, foaming caused by vibrations during transportation makes it difficult to hold in the mouth when drinking, and creates an unpleasant texture when swallowing. In addition, vegetable proteins other than soy protein include pea protein, wheat protein, etc. When pea protein is added to beverages, new problems were found, such as lower dispersibility and generation of precipitation over time compared to soy protein, and a flavor peculiar to proteins. Furthermore, when wheat protein is incorporated into beverages, new problems were found, such as the occurrence of protein aggregation and precipitation, and the presence of a flavor peculiar to protein. That is, an object of the present invention is to provide a liquid nutritional composition which contains vegetable protein at a high concentration, yet has good flavor and state stability, and produces little foaming during production and when drunk. [Means for solving the problem]

[0010] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that by containing soybean protein, pea protein, and wheat protein in a specific ratio, it is possible to obtain a liquid nutritional composition that unexpectedly has a good flavor, good state stability, and produces little foaming during production and when consumed, and have thus completed the present invention. That is, the present invention is as follows.

[0011] 1. (A) soybean protein, (B) pea protein or (C) wheat protein, and (D) liquid oil; A liquid nutritional composition having a mass ratio of components (A) to (B) and (C), (A):[(B)+(C)] of 3:1 to 15:1, and a total protein content of 5.0 to 9.0 mass%. 2. The liquid nutritional composition according to the preceding paragraph 1, having a pH of 6.0 to 8.5. 3. The liquid nutritional composition according to the preceding paragraph 1 or 2, wherein the (A) soy protein is isolated soy protein, the (B) pea protein is isolated pea protein, and the (C) wheat protein is hydrolyzed wheat gluten. 4. The liquid nutritional composition according to any one of the above items 1 to 3, further comprising an emulsifier (E), the emulsifier (E) comprising a polyglycerol fatty acid ester. Effect of the Invention

[0012] According to the present invention, a liquid nutritional composition can be provided which contains a high concentration of vegetable protein, yet has good flavor and state stability, and produces little foaming during production and when consumed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention relates to a liquid nutritional composition used for the purpose of nutritional supplementation. The liquid nutritional composition of the present invention contains (A) soybean protein, (B) pea protein or (C) wheat protein, and (D) liquid oil or fat; The mass ratio of the components (A) to (B) and (C) is (A):[(B)+(C)] of 3:1 to 15:1, and the total amount of protein is 5.0 to 9.0% by mass. In addition, in the present specification, when a preferred numerical range (for example, mass %) is described stepwise, each lower limit and upper limit can be independently combined. For example, in the description "preferably 10 or more, more preferably 20 or more, and preferably 100 or less, more preferably 90 or less", the "preferable lower limit: 10" and the "more preferable upper limit: 90" can be combined to obtain "10 or more and 90 or less". In addition, in the description "preferably 10 to 100, more preferably 20 to 90", the range can be similarly set to "10 to 90".

[0014] <(A) Soy protein> The liquid nutritional composition of the present invention is characterized by containing soy protein. Defatted soybeans, which are the raw material of soy protein, are composed of sugars, ash, fiber (okara) such as cell walls, and protein. Examples of soy protein of the present invention include granular soy protein obtained by processing the tissue of defatted soybeans, concentrated soy protein obtained by removing sugars and ash, isolated soy protein obtained by adding acid to defatted soy milk obtained by extracting defatted soybeans with water to precipitate proteins, neutralizing and drying, fibrous soy protein obtained by processing and freezing the precipitate obtained by adding acid, and soy whey contained in the supernatant obtained by adding acid to precipitate. In addition, the soy protein of the present invention may be a hydrolyzate, and examples thereof include soy protein hydrolyzates also called soy peptides. The soy protein used in the present invention is preferably unhydrolyzed, and more preferably isolated soy protein. Soybean protein can be combined with (B) pea protein or (C) wheat protein in a certain ratio to improve the state stability of the liquid nutritional composition of the present invention. The soy protein content in the liquid nutritional composition of the present invention is preferably 4.0 to 9.0% by mass. The lower limit is preferably 5.0% by mass or more, more preferably 5.5% by mass or more. The upper limit is preferably 8.5% by mass or less, more preferably 8.0% by mass or less.

[0015] <(B) Pea protein> The liquid nutritional composition of the present invention is characterized by containing pea protein. The pea protein of the present invention includes isolated pea protein, which is obtained by crushing peas, removing fiber, adding acid to the serum obtained to precipitate, neutralizing, and drying to separate the protein, granular pea protein extruded from the protein, and pea protein hydrolysate (hydrolyzed pea protein), also called pea peptide obtained by hydrolyzing the protein. Unhydrolyzed pea protein is difficult to dissolve in water, so it is prone to precipitation over time in water, while pea protein hydrolysate is easily soluble in water, so pea protein hydrolysate is used in general beverages to prevent precipitation. However, in the present invention, when used in combination with soy protein, isolated pea protein is preferred. The reason for this is not clear, but the following is thought to be the case. When a liquid nutritional composition is produced using only soy protein, the surface of the soy protein particles has few charged residues and low electrostatic repulsion, so the interaction between the soy protein particles is strengthened, resulting in aggregation of the soy protein particles and an associated increase in the viscosity of the liquid nutritional composition. On the other hand, by using pea protein (especially isolated pea protein), which has more charged residues than soy protein, in combination, the electrostatic repulsion of the protein particles is increased, which has the effect of suppressing aggregation between soy protein particles and reducing the viscosity of the liquid nutritional composition. Regarding foaming, when soy protein is adsorbed to the air-liquid interface, a structural change occurs, and the protein particles form a two-dimensional network structure, forming a stable foam. In other words, when pea protein is used in combination, the interaction between soy protein particles is inhibited, and as a result, the formation of a stable foam is suppressed. The pea protein content in the liquid nutritional composition of the present invention is preferably 0.3 to 2.5% by mass. The lower limit is preferably 0.4% by mass or more, more preferably 0.9% by mass or more. The upper limit is preferably 2.1% by mass or less, more preferably 1.6% by mass or less.

[0016] <(C) Wheat protein> The liquid nutritional composition of the present invention is characterized by containing wheat protein. Examples of wheat protein of the present invention include raw wheat gluten obtained by extracting protein from wheat flour, wheat flour gluten obtained by drying raw wheat gluten and powdering it, wheat paste gluten obtained by kneading raw wheat gluten into a paste, granular wheat protein obtained by processing raw gluten, and wheat gluten hydrolysate, also called wheat protein hydrolysate or wheat peptide, obtained by hydrolyzing and drying raw wheat gluten. Wheat protein has an isoelectric point in the neutral range and has low solubility in water in the neutral range, so it is not usually used in neutral beverages, but in the present invention, it is preferable to use wheat protein, and wheat gluten hydrolysate (hydrolyzed wheat gluten) is particularly preferable. The mechanism of using soy protein and wheat protein in combination is not clear, but is probably as follows. The cysteine ​​residues of soy protein and wheat protein form disulfide bonds to form a stable complex, which suppresses aggregation and viscosity due to interactions between soy protein particles. In addition, with regard to foaming, the formation of a complex of soy protein and wheat protein suppresses the formation of stable foam that occurs only with soy protein particles. The wheat protein content in the liquid nutritional composition of the present invention is preferably 0.3 to 2.5% by mass. The lower limit is preferably 0.4% by mass or more, more preferably 0.9% by mass or more. The upper limit is preferably 2.1% by mass or less, more preferably 1.6% by mass or less.

[0017] The liquid nutritional composition of the present invention contains 5.0 to 9.0% by mass of protein. If the protein content in the liquid nutritional composition is less than 5.0% by mass, the nutritional value is reduced, and if it is more than 9.0% by mass, the flavor specific to protein becomes strong and the viscosity becomes high.

[0018] <(D) Liquid oils and fats> The liquid nutrient composition of the present invention is characterized by containing liquid oil. The liquid oil used in the present invention is not particularly limited as long as it is edible, but preferably includes MCT (medium chain fatty acid oil), soybean oil, rapeseed oil, corn oil, safflower oil, edible sunflower oil, sesame oil, cottonseed oil, rice oil, olive oil, coconut oil, palm oil, perilla oil, shiso oil, beef tallow, lard, fish oil, etc., and one or more of these can be selected and used. Here, the liquid oil is an oil having a melting point of 30°C or less. More preferably, it is an oil having a melting point of 20°C or less, and most preferably, it is an oil having a melting point of 10°C or less. The melting point is measured in accordance with the standard oil analysis test method "2.2.4.2 Melting point (slip melting point)". By including liquid oil in the liquid nutritional composition, foaming that occurs when soybean protein, pea protein, or wheat protein is added during production can be suppressed, and the richness of the liquid nutritional composition can be improved. Furthermore, when the protein of the present invention is used, the protein can be stably dispersed in the liquid nutritional composition by emulsifying the protein with the liquid oil. The liquid oil contained in the liquid nutritional composition of the present invention is preferably 1.0 to 3.0% by mass.

[0019] <(E) Emulsifier> The liquid nutritional composition of the present invention preferably contains an emulsifier, and more preferably a polyglycerin fatty acid ester. The number of ester bonds between the polyglycerin fatty acid ester and the fatty acid is preferably 3 to 10, more preferably 5 to 10. The fatty acid portion of the polyglycerin fatty acid ester binds to the hydrophobic portion of the soy protein, and is considered to have an effect of stabilizing the soy protein in water by suppressing the aggregation of the soy protein. The degree of glycerin polymerization is preferably 4 to 10, more preferably 5 to 10. When the fatty acid portion of the glycerin portion of the polyglycerin fatty acid ester binds to the hydrophobic portion of the soy protein, it has an effect of protecting the hydrophobic portion of the soy protein. The ratio of the number of ester bonds to the degree of glycerin polymerization of the polyglycerin fatty acid ester is preferably 0.8 to 1.25. The molecular weight of the polyglycerin fatty acid ester is preferably 1000 to 5000, more preferably 2000 to 4000. The HLB of the polyglycerin fatty acid ester is preferably 1 to 9, more preferably 1 to 7, and even more preferably 1 to 5. Polyglycerol fatty acid esters with low HLB are highly hydrophobic and difficult to disperse in water, so they are usually used for W / O emulsification of margarine, butter cream, etc. In the present invention, by using polyglycerol fatty acid esters with low HLB, the amphiphilic soy protein is bound to the emulsifier, which has the effect of keeping the soy protein near the water-oil interface and stabilizing the emulsion particles. The structure of soy protein changes when bound to polyglycerol fatty acid esters, which is thought to promote the interaction with the above-mentioned pea protein and wheat protein. The content of the polyglycerol fatty acid ester is preferably 0.01 to 3% by mass. The lower limit is preferably 0.03% by mass or more, more preferably 0.05% by mass or more. The upper limit is preferably 2% by mass or less, more preferably 1.5% by mass or less, and even more preferably 1% by mass or less. Commercially available polyglycerol fatty acid esters that can be used in the present invention include, for example, Sunsoft Q-1710S (manufactured by Taiyo Kagaku Co., Ltd., decaglycerol decaoleate, number of fatty acid bonds 10, degree of polymerization of glycerol 10, number of fatty acid bonds / degree of polymerization of glycerol 1.00, molecular weight 3398, HLB 3.0), Sunsoft A-186E (manufactured by Taiyo Kagaku Co., Ltd., pentaglycerol hexastearate, number of fatty acid bonds 6, degree of polymerization of glycerol 5, number of fatty acid bonds / degree of polymerization of glycerol 1.20, molecular weight 1984, HLB 4.0), Sunsoft Q-1810S (manufactured by Taiyo Kagaku Co., Ltd. DAS-7S (manufactured by Sakamoto Pharmaceutical Co., Ltd., decaglycerol deca stearate, number of fatty acid bonds 10, degree of polymerization of glycerol 10, number of fatty acid bonds / degree of polymerization of glycerol 1.00, molecular weight 3418, HLB 3.0), DAS-7S (manufactured by Sakamoto Pharmaceutical Co., Ltd., decaglycerol deca stearate, number of fatty acid bonds 10, degree of polymerization of glycerol 10, number of fatty acid bonds / degree of polymerization of glycerol 1.00, molecular weight 3418, HLB 3.8), PS-5S (manufactured by Sakamoto Pharmaceutical Co., Ltd., hexaglycerol pentastearate, number of fatty acid bonds number of fatty acid bonds 5, degree of polymerization of glycerin 6, number of fatty acid bonds / degree of polymerization of glycerin 0.83, molecular weight 1792, HLB 4.5), TS-3S (manufactured by Sakamoto Pharmaceutical Co., Ltd., tetraglycerol tristearate, number of fatty acid bonds 3, degree of polymerization of glycerin 4, number of fatty acid bonds / degree of polymerization of glycerin 0.75, molecular weight 1112, HLB 4.6), PO-5S (manufactured by Sakamoto Pharmaceutical Co., Ltd., hexaglycerol pentaoleate, number of fatty acid bonds 5, degree of polymerization of glycerin 6, number of fatty acid bonds / degree of polymerization of glycerin 0.83, molecular weight 1782, HLB 4.7), PO-3S (manufactured by Sakamoto Pharmaceutical Co., Ltd., tetraglycerol pentaoleate, number of fatty acid bonds 5, degree of polymerization of glycerol 4, number of fatty acid bonds / degree of polymerization of glycerol 1.25, molecular weight 1644, HLB 2.9), and DAO-7S (manufactured by Sakamoto Pharmaceutical Co., Ltd., decaglycerol decaoleate, number of fatty acid bonds 10, degree of polymerization of glycerol 10, number of fatty acid bonds / degree of polymerization of glycerol 1.00, molecular weight 3398, HLB 3.3).

[0020] <ph> The liquid nutritional composition of the present invention preferably has a pH of 6.0 to 8.5. By adjusting the pH of the liquid nutritional composition of the present invention to 6.0 to 8.5, a beverage with good flavor and state stability can be obtained.

[0021] <Viscosity> The viscosity of the liquid nutritional composition of the present invention after production is 1 to 100 mPa·s, and preferably 1 to 60 mPa·s. The difference in viscosity of the liquid nutritional composition of the present invention between after production and after storage (eg, after storage for 2, 3, 4, 5, or 6 days) is 30 mPa·s or less, preferably 15 mPa·s or less. The viscosity can be measured, for example, by placing 50 mL of the liquid nutritional composition (20°C) in an adapter using a B-type viscometer (LVF manufactured by Brookfield Engineering Laboratories) and measuring with a No. 1 rotor at a rotation speed of 6 to 60 rpm for 1 minute.

[0022] <Other ingredients> In addition to the above essential components, the liquid nutritional composition of the present invention may further contain components generally used in liquid nutritional compositions, such as dietary fiber, thickening polysaccharides, minerals, vitamins, fruit juice, flavorings, colorants, etc., within the scope of the invention.

[0023] [Method of producing liquid nutritional composition] The liquid nutritional composition of the present invention can be produced by carrying out a blending step and a filling step. If necessary, a homogenization step and a sterilization step may be carried out after the blending step.

[0024] <Mixing process> The blending process is a process in which each raw material is dissolved in water. The raw materials are put into the water from the top of the tank and dissolved by propeller stirring, or in the case of raw materials that are difficult to dissolve, they are dissolved by a high-speed stirrer or a dissolving pump such as a powder blender. The water temperature at this time is preferably 25 to 80°C, more preferably 40 to 70°C, and most preferably 40 to 60°C. Increasing the water temperature allows the raw materials to be dissolved efficiently. Furthermore, in the case of performing the subsequent homogenization process, if the water is heated when it is sent, the emulsion particles can be efficiently refined in a homogenizer. On the other hand, lowering the water temperature can suppress the deterioration of components that are easily changed by heat, such as proteins, and improve the quality of nutritional components.

[0025] <Homogenization process> In the homogenization step, a homogenizer such as a high-speed homomixer, a Gaulin homogenizer (low-pressure homogenizer, high-pressure homogenizer), or a microfluidizer is used to refine the emulsion particles, but a high-pressure homogenizer is preferably used in terms of homogenization capacity, processing capacity, and production costs. The homogenization pressure is preferably 0.5 to 100 MPa, more preferably 1 to 80 MPa, and most preferably 10 to 60 MPa.

[0026] <Sterilization process> The sterilization process uses heat sterilization such as boiling sterilization, retort sterilization, and UHT sterilization, but UHT sterilization is preferred in consideration of the deterioration of flavor and nutritional components. There are direct and indirect UHT sterilization methods, and the indirect method is divided into plate and tubular methods. The direct method is preferred because it has a high effect of suppressing the deterioration of nutritional components, but in order to achieve the object of the present invention, the indirect method is preferred for the liquid nutritional composition of the present invention due to the effect of the indirect method of suppressing the coarsening of emulsified particles and improving emulsion stability. In UHT sterilization, it is preferable to perform treatment at 130 to 150°C for 1 to 40 seconds.

[0027] <Filling process> In the filling step, in the case of boiling sterilization or retort sterilization, the liquid is filled and sealed in a container before sterilization, and in the case of UHT sterilization, the liquid is aseptically filled and sealed in a container after sterilization. In the case of boiling sterilization or retort sterilization, examples of the sealed container include soft packaging materials such as cans, aluminum pouches, and soft bag containers, and in the case of UHT sterilization, examples of the sealed container include Tetra Pak (registered trademark), Cartocan, and PET bottles. The sealed container for the liquid nutritional composition of the present invention is not particularly limited. EXAMPLES

[0028] The present invention will be specifically described below with reference to examples.

[0029] <Examples 1 to 14 and Comparative Examples 1 to 9> Liquid nutritional compositions were prepared according to the formulations shown in Tables 1 and 2. The blending ratios of soy protein, pea protein, and wheat protein are shown as values ​​calculated as pure protein content. Specifically, in Examples 1 to 13 and Comparative Examples 1 to 9, 1200 g of water (50°C) was placed in a stainless steel beaker, and while stirring with a propeller, the raw materials were added in the order of emulsifier, rapeseed oil, and protein, and then the pH was adjusted with a 75% phosphoric acid aqueous solution in Example 12 and Comparative Example 8, and a 24% sodium hydroxide aqueous solution in Example 13 and Comparative Example 9. This was kept at 50°C and stirred for 15 minutes. After stirring, water (50°C) was added to make a total of 2000 g to obtain a prepared liquid. Next, the preparation was homogenized twice at a pressure of 45 MPa using a high-pressure homogenizer (H20-H2 manufactured by Sanwa Engineering Co., Ltd.). After homogenization, 1500 g of the preparation was placed in a stainless steel beaker from a height of 30 cm at a flow rate of 1300 g / min to evaluate "foaming during production", and the mixture was left to stand for 1 or 5 minutes for evaluation. The stainless steel beaker was then immersed in a tray filled with water and cooled to 20°C. 100 g of the cooled preparation was sealed and filled into 10 stand-type aluminum pouches (capacity 200 mL) and sterilized at 122°C for 6 minutes using a retort sterilizer (RCS-40RTGN manufactured by Hisaka Manufacturing Co., Ltd.) (Table 3, Production Conditions (X)). In Example 14, a preparation was obtained in the same manner as in Examples 1 to 13 and Comparative Examples 1 to 9 up to the step of cooling after homogenization. Then, the preparation was sterilized at 135°C for 40 seconds in a UHT sterilizer (RMS-2S-T / P manufactured by HISAKA Manufacturing Co., Ltd.), and 50 g of the preparation was filled into 20 sterilized tubes (volume 50 mL) (Table 3, manufacturing conditions (Y)). After leaving the aluminum pouch and sterilized tube at room temperature of 25°C for 24 hours and cooling, the liquid nutrition composition in 5 aluminum pouches or 10 sterilized tubes was used for evaluation immediately after production, and the remaining liquid nutrition composition in 5 aluminum pouches or 10 sterilized tubes was stored at 60°C for 6 days in an upright position in the pouch or sterilized tube, and used for the following evaluation.

[0030] [Table 1]

[0031] Soy protein 1 (A): The amount of Prolina RD-1 (Fuji Oil Co., Ltd., isolated soy protein, protein content 90%) converted into protein content. Soy protein 2 (A): The amount of Solpro940 (Sunbright Co., Ltd., isolated soy protein, protein content 90%) converted into protein content. Pea protein 1 (B): The amount of Empro E 86 (Sunbright Co., Ltd., isolated pea protein, protein content 84%) converted into protein content. Pea protein 2 (B): The amount of PEA PROTEIN (Sansho Co., Ltd., isolated pea protein, protein content 85%) converted into protein content. Wheat protein 1 (C): The amount of NUTRALYS W (Rocket Japan Co., Ltd., hydrolyzed gluten, protein content 83%) converted into protein. Wheat protein 2 (C): The amount of Hyprol 4341 (Koyo Shokai Co., Ltd., hydrolyzed gluten, protein content 85%) converted into protein content. Decaglycerin decaoleate (e1): Sunsoft Q-1710S (Taiyo Kagaku Co., Ltd., number of fatty acid bonds: 10, degree of polymerization of glycerin: 10, number of fatty acid bonds / degree of polymerization of glycerin: 1, molecular weight: 3398) Pentaglyceryl hexastearate (e2): Sunsoft A-186E (Taiyo Kagaku Co., Ltd., number of fatty acid bonds: 6, degree of polymerization of glycerin: 5, number of fatty acid bonds / degree of polymerization of glycerin: 1.2, molecular weight: 1984) Diglyceryl monostearate (e3): Sunsoft Q-18D (Taiyo Kagaku Co., Ltd., number of fatty acid bonds: 1, degree of polymerization of glycerin: 2, number of fatty acid bonds / degree of polymerization of glycerin: 0.5, molecular weight: 432) Rapeseed oil (D): V Oil (NOF Corp.)

[0032] [Table 2]

[0033] Soy protein (A): The amount of Proleena RD-1 (Fuji Oil Co., Ltd., isolated soy protein, protein content 90%) converted into protein content. Pea protein (B): The amount of Empro E 86 (Sunbright Co., Ltd., isolated pea protein, protein content 84%) converted into protein content. Wheat protein (C): The amount of NUTRALYS W (Rocket Japan Co., Ltd., hydrolyzed gluten, protein content 83%) converted into protein content. Decaglycerin decaoleate (e1): Sunsoft Q-1710S (Taiyo Kagaku Co., Ltd., number of fatty acid bonds: 10, degree of polymerization of glycerin: 10, number of fatty acid bonds / degree of polymerization of glycerin: 1, molecular weight: 3398) Rapeseed oil (D): V Oil (NOF Corp.)

[0034] [Table 3]

[0035] Next, the obtained liquid nutritional composition was evaluated immediately after production and after 6 days at 60°C. The evaluation items were as follows.

[0036] (Foaming during manufacturing) If there was a lot of foaming during the blending process, the foam got caught in the high-pressure homogenizer and the homogenization process could not proceed, or if the 50°C blend was homogenized and then 1500 g was poured into a stainless steel beaker from a height of 30 cm over the course of one minute, and the foaming did not disappear even after leaving it for five minutes, it was given an "X" rating, if the foaming disappeared after leaving it for five minutes, it was given an "O" rating, and if the foaming disappeared after leaving it for one minute, it was given an "◎" rating. Note that if the foaming during production was rated as "X", the following evaluations were not performed.

[0037] (Foam when drinking) The liquid nutritional compositions were left to cool at room temperature of 25°C for 24 hours after production and after storage at 60°C for 6 days. 50 g of the liquid nutritional compositions were poured into a paper cup from a height of 30 cm over a period of 10 seconds. Those that did not lose foam after being left to stand for 5 minutes were marked with "X", those that lost foam after being left to stand for 5 minutes were marked with "O", and those that lost foam after being left to stand for 1 minute were marked with "◎". Note that those that were rated as "X" for foaming when ingested were not evaluated further.

[0038] (State Stability) The state stability was evaluated in three categories: "precipitation," "viscosity," and "difference in viscosity between immediately after production and after six days at 60°C." The evaluation was based on the following criteria.

[0039] <Precipitation> The entire amount of the liquid nutritional composition immediately after production and after storage at 60°C for 6 days was transferred to a paper cup, and the precipitate on the bottom of the aluminum pouch or sterilized tube was visually checked from the top. If the precipitate was found to cover 1 / 3 or more of the bottom area, it was marked as "X", if the precipitate was found to cover less than 1 / 3 of the bottom area, it was deemed safe to drink and marked as "O", and if no precipitate was found, it was marked as "◎". Note that if the precipitate was marked as "X", the following evaluation was not performed.

[0040] <Viscosity> The viscosity of the liquid nutritional composition (20°C) immediately after production and after storage at 60°C for 6 days was measured using a B-type viscometer (LVF, manufactured by Brookfield Engineering Laboratories) by placing 50 mL in an adapter and using a No. 1 rotor at 6 to 60 rpm for 1 minute. Viscosities over 100 mPa·s were difficult to draw out with a straw with an inner diameter of 4 mm, so were marked with "×", those with a viscosity of more than 60 mPa·s but less than 100 mPa·s were marked with "◯", and those with a viscosity of more than 1 mPa·s but less than 60 mPa·s were marked with "◎".

[0041] <Difference in viscosity immediately after manufacture and after 6 days at 60°C> The difference in viscosity was calculated using the following formula: Viscosity difference (mPa s) = Viscosity after 6 days at 60°C (mPa s) - Viscosity immediately after production (mPa s) Viscosity differences exceeding 30 mPa·s are marked with an "X", those between 15 mPa·s and 30 mPa·s are marked with an "O", and those between 0 mPa·s and 15 mPa·s are marked with an "◎".

[0042] (Sensory test) The sensory test was conducted by six panelists A to F aged 20 to 50 years old. The liquid nutritional composition was poured into a paper cup in an amount of 50 mL, and was drank immediately after production and after storage at 60°C for 6 days, and then left to cool at room temperature of 25°C for 24 hours. The evaluation item for the sensory test was "flavor unique to protein," and was evaluated according to the following criteria.

[0043] <Protein-specific flavor> In the present invention, the protein-specific flavor refers to the harsh, bitter, or astringent taste felt when ingesting protein. A five-point rating system was used, with "1" indicating that no protein-specific flavor was felt at all and "5" indicating that the protein-specific flavor was strongly felt, and the average score of the six judges was calculated by rounding off the first decimal place. Average scores of 3.1 to 5.0 were marked with "x", average scores of 2.1 to 3.0 were marked with "◯", and average scores of 1.0 to 2.0 were marked with "◎".

[0044] [Table 4]

[0045] [Table 5]

[0046] From the results of Examples 1 to 14, it was found that the liquid nutritional composition of the present invention, despite containing a high concentration of vegetable protein, had little foaming during production and when consumed, had a good flavor, and also had good state stability as determined by the results of sedimentation, viscosity, and viscosity difference.

[0047] In Comparative Example 1, the formulation did not contain pea protein, as compared with Example 2. As a result, since it contained only soybean protein, the foaming that occurred when drinking did not disappear even after leaving it to stand for 5 minutes, and it was not usable as a liquid nutritional composition. In Comparative Example 2, the composition did not contain soy protein, as compared with Example 2. As a result, since the composition contained only pea protein, the taste characteristic of protein was strongly felt in the sensory test. In addition, a large amount of precipitation occurred after 6 days at 60°C, and the composition could not be used as a liquid nutritional composition. In Comparative Example 3, the composition did not contain soy protein and had a high emulsifier content compared to Example 6. As a result, since it contained only wheat protein, the taste characteristic of protein was strongly felt in the sensory test. In addition, a large amount of precipitation occurred after 6 days at 60°C, and it was not usable as a liquid nutritional composition. In Comparative Example 4, the pea protein was reduced compared to Example 2, and was blended in a ratio of soy protein:pea protein = 20: 1. As a result, there was excessive foaming when drinking, and it was unusable as a liquid nutritional composition. In Comparative Example 5, the amount of pea protein was increased and mixed in a ratio of soy protein:pea protein = 2.4: 1 compared to Example 2. As a result, there was a large difference in viscosity, and the product could not be used as a liquid nutritional composition. In Comparative Example 6, rapeseed oil was not included in the formulation, as compared with Example 2. As a result, a large amount of foaming occurred during production, making production impossible. In Comparative Example 7, the soybean protein and wheat protein were increased to a total of 10% and a high amount of emulsifier was used, compared to Example 6. As a result, the viscosity immediately after production was high and the liquid nutritional composition could not be used. In Comparative Example 8, the pH after the preparation step was adjusted to 5.5, as compared with Example 12. As a result, the viscosity immediately after production was high and the liquid nutritional composition could not be used. In Comparative Example 9, the pH after the preparation step was changed to 9.0, as compared with Example 13. As a result, the taste specific to protein was felt strongly, and the liquid nutritional composition could not be used. [Industrial Applicability]

[0048] It is possible to provide a liquid nutritional composition which contains vegetable protein at a high concentration, has good flavor and state stability, and produces little foaming during production and when drunk.< / ph>

Claims

1. (A) soybean protein, (B) pea protein or (C) wheat protein, and (D) liquid oil; A liquid nutritional composition, wherein the mass ratio of components (A) to (B) and (C) is (A):[(B)+(C)] of 3:1 to 15:1, the total amount of protein is 5.0 to 9.0 mass%, and the pH is 6.0 to 8.

5.

2. 2. The liquid nutritional composition of claim 1, wherein said (A) soy protein is isolated soy protein, said (B) pea protein is isolated pea protein, and said (C) wheat protein is hydrolyzed wheat gluten.

3. The liquid nutritional composition according to any one of claims 1 to 2, further comprising an emulsifier (E), wherein the emulsifier (E) contains a polyglycerol fatty acid ester.

Images