Vegetable protein-containing liquid composition and method for producing the same

Abstract

To provide a vegetable protein-containing liquid composition that does not aggregate or solidify due to gelation and acid and offers a pleasant mouthfeel, smoothness when swallowed, and appealing flavor, even though the composition contains a vegetable protein at high concentration.SOLUTION: According to the present invention, a vegetable protein-containing liquid composition comprises bean-derived proteins and lipids, satisfying the requirements (a) to (e): (a) the protein content in the liquid composition is 6 to 17 mass%; (b) the mass ratio of the protein content to the lipid content is 10:0.7 to 10:5.5; (c) the Brix value is 10% or higher; (d) the dietary fiber content in the liquid composition is 3 mass% or lower; and (e) the viscosity measured using a B type viscometer satisfies at least one of the requirements (e1) to (e3): (e1) the viscosity at 20°C is 4,600 mPa s or lower; (e2) the viscosity at 5°C is 5,000 mPa s or lower; and (e3) the viscosity at 50°C is 3,400 mPa s or lower.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a vegetable protein-containing liquid composition containing vegetable protein at a high concentration, a food or drink containing the liquid composition, and a method for producing the liquid composition. [Background technology]

[0002] In recent years, growing awareness of beauty and health has led to a demand for foods and beverages that efficiently ingest protein, not just for dieting but also for building muscle and maintaining a healthy, toned body. Proteins are classified into animal proteins (such as meat, fish, and eggs) and plant proteins (such as beans and grains). While animal proteins have a high amino acid score and are efficiently utilized by the body, meat and other animal protein sources are high in saturated fatty acids and cholesterol, and excessive intake can lead to lifestyle-related diseases and obesity. On the other hand, plant proteins are lower in fat and calories than animal proteins. Therefore, it has been suggested to limit animal protein intake and supplement with plant proteins. Soybeans, a representative plant protein source, and soybean-based processed foods such as soy sauce, miso, tofu, and soy milk have attracted attention. However, these foods and beverages have not been satisfactory as efficient sources of plant protein due to factors such as difficulty in consuming large amounts, low protein content, and poor readiness.

[0003] Among the above-mentioned foods and beverages, soy milk is an easy way to consume vegetable protein, but it has a high fat content and a strong bean smell and distinctive flavor derived from the fat. Furthermore, the protein content per 100 g is not high, at around 3 to 4 g. Furthermore, when highly acidic fruit juice or acidulants are added to soy milk to make it a tasty and easy-to-drink beverage, the acid causes the protein to aggregate and solidify, which is a problem, especially when the protein content is high.

[0004] Various attempts have been made to improve the protein content, taste, and flavor of soy milk. For example, Patent Document 1 discloses that freshly squeezed sterilized soy milk is obtained by treating soy milk obtained by a fresh squeezing method, or by treating soy milk obtained by the fresh squeezing method before separation into soy milk and soy pulp, with a protein cross-linking enzyme, followed by sterilization, to impart a richness (body flavor) and excellent flavor not found in ordinary soy milk. However, if the soybean solids content of this freshly squeezed sterilized soy milk exceeds 15% by weight (protein content: approximately 7.5% by mass), the reaction with the protein cross-linking enzyme increases the viscosity too much, making it prone to aggregation and coagulation. Patent Document 2 discloses a method for obtaining soy milk with a high protein concentration by treating soy milk obtained by non-soaking, low-temperature grinding with an ultrafiltration membrane. However, this method requires advanced equipment such as an ultrafiltration membrane, and productivity is low due to limitations in processing capacity, and even in the examples, soy milk with a protein concentration of only 5.2% was obtained. Patent Document 3 discloses a method for obtaining a protein-enriched food preparation by separately hydrating soy protein and a thickener in two different containers, mixing them, and then adding a milk-derived protein to the mixture. However, this method requires the addition of a thickener to increase viscosity and also requires the addition of milk-derived animal protein, so it does not allow for the intake of high concentrations of plant protein. Patent Document 4 discloses a method for producing an aggregate consisting of at least one milk protein and at least one plant protein, which has advantageous functional properties and can be used in foods as a partial substitute for animal-derived protein. However, this method also requires the inclusion of a milk protein, and does not allow for the intake of high concentrations of plant protein. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-204660 [Patent Document 2] Japanese Patent Application Publication No. 4-299952 [Patent Document 3] Special Publication No. 2008-539748 [Patent Document 4] Special Publication No. 2017-512468 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the object of the present invention is to provide a vegetable protein-containing liquid composition that does not undergo gelation or aggregation or solidification due to acid, even when it contains a high concentration of vegetable protein, and that has a good texture, smoothness in the throat, and flavor. [Means for solving the problem]

[0007] As a result of extensive research to solve the above-mentioned problems, the inventors have discovered that by adjusting the protein to lipid content ratio in a vegetable protein-containing liquid composition of pulses to within a predetermined range, adjusting the Brix value and dietary fiber content of the composition to within a predetermined range, and further adjusting the viscosity as measured with a B-type viscometer to within a predetermined range, it is possible to obtain a vegetable protein-containing liquid composition that does not undergo gelation or acid-induced aggregation or solidification, even when containing vegetable protein at a high concentration, and that has a good texture, smoothness down the throat, and flavor, and has thereby completed the present invention.

[0008] That is, the present invention includes the following inventions. [1] A vegetable protein-containing liquid composition containing a protein and a lipid derived from beans, which satisfies the following requirements (a) to (e): (a) the protein content in the liquid composition is 6 to 17% by mass; (b) the protein to lipid ratio by mass is 10:0.7 to 10:5.5; (c) Brix value is not less than 10%; (d) the dietary fiber content in the liquid composition is 3% by mass or less; and (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less [2] The vegetable protein-containing liquid composition according to [1], having a cumulative 50% particle size (D50) of 20 μm or less. [3] A liquid composition containing vegetable protein according to [1] or [2], wherein the liquid composition comprises a liquid composition obtained by subjecting legume milk to at least one of enzyme treatment or homogenization treatment. [4] The vegetable protein-containing liquid composition according to [3], wherein the enzyme is at least one enzyme selected from the group consisting of protease and polysaccharide-degrading enzyme. [5] A vegetable protein-containing liquid composition according to [3] or [4], wherein the processing is carried out so that the vegetable protein-containing liquid composition after the processing satisfies at least one of the following (f) or (g). (f) The average molecular weight of the protein in the liquid composition is 4,000 or less. (g) The cumulative 50% particle size (D50) is 2 μm or less. [6] The vegetable protein-containing liquid composition according to any one of [1] to [5], which has a pH of 5.5 to 7.5. [7] The vegetable protein-containing liquid composition according to any one of [1] to [6], wherein the legumes are one or more selected from soybeans, peas, chickpeas, adzuki beans, mung beans, and peanuts. [8] The vegetable protein-containing liquid composition according to any one of [1] to [7], wherein the beans contain soybeans in an amount of 5 mass % or more based on the total amount of the beans. [9] A food or drink comprising the vegetable protein-containing liquid composition according to any one of [1] to [8].

[10] A method for producing a vegetable protein-containing liquid composition according to any one of [1] to [8], comprising the step of processing legume milk so as to satisfy the following requirements (a) to (e): (a) the protein content in the liquid composition is 6 to 17% by mass; (b) the protein to lipid ratio by mass is 10:0.7 to 10:5.5; (c) Brix value is not less than 10%; (d) the dietary fiber content in the liquid composition is 3% by mass or less; and (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less

[11] The manufacturing method described in

[10] , wherein the step of processing the bean milk includes a step of subjecting the bean milk to at least one of enzyme treatment or homogenization treatment.

[12] The manufacturing method described in

[11] , wherein both enzyme treatment and homogenization treatment are carried out in the treatment step, and the homogenization treatment is carried out after the enzyme treatment.

[13] A manufacturing method described in

[11] or

[12] , in which the treatment step is carried out so that the vegetable protein-containing liquid composition after the treatment satisfies at least one of the following (f) or (g): (f) The average molecular weight of the protein in the liquid composition is 4,000 or less. (g) The cumulative 50% particle size (D50) is 2 μm or less.

[14] A method for improving the texture, smoothness, and flavor of a vegetable protein-containing liquid composition containing protein and lipids derived from beans, comprising the step of processing bean milk to satisfy the following requirements (a) to (e) to obtain the vegetable protein-containing liquid composition described in any of [1] to [8]. (a) the protein content in the liquid composition is 6 to 17% by mass; (b) the protein to lipid ratio by mass is 10:0.7 to 10:5.5; (c) Brix value is not less than 10%; (d) the dietary fiber content in the liquid composition is 3% by mass or less; and (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less

[15] The method described in

[14] , wherein the step of processing the bean milk includes a step of subjecting the bean milk to at least one of enzyme treatment or homogenization treatment.

[16] The method according to

[15] , wherein both enzyme treatment and homogenization treatment are carried out in the treatment step, and the homogenization treatment is carried out after the enzyme treatment.

[17] The method described in

[15] or

[16] , wherein the treatment step is carried out so that the plant protein-containing liquid composition after the treatment satisfies at least one of the following (f) or (g): (f) The average molecular weight of the protein in the liquid composition is 4,000 or less. (g) The cumulative 50% particle size (D50) is 2 μm or less. [Effects of the Invention]

[0009] According to the present invention, there is provided a vegetable protein-containing liquid composition that, even when containing a high concentration of vegetable protein derived from beans, does not undergo gelation or acid-induced aggregation or solidification, and has a good texture, smoothness down the throat, and flavor. By providing the liquid composition of the present invention in the form of a beverage or the like, high-quality vegetable protein can be ingested simply, efficiently, and deliciously. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below with reference to specific embodiments, but the present invention is not limited to the following embodiments and can be embodied in any form without departing from the spirit of the present invention.

[0011] 1. Vegetable protein-containing liquid composition: The vegetable protein-containing liquid composition of the present invention (hereinafter sometimes referred to simply as "the liquid composition of the present invention" in this specification) is a vegetable protein-rich material containing a high concentration of legume-derived protein. The liquid composition of the present invention is characterized by having a protein / fat ratio, Brix value, and dietary fiber content that fall within specified ranges, as well as a viscosity at a specified temperature measured with a Brookfield viscometer that falls within specified ranges.

[0012] (beans) The "beans" are not particularly limited as long as they are edible legumes belonging to the legume family, but examples include soybeans (yellow soybeans, green soybeans, black soybeans), adzuki beans, cowpeas, mung beans, kidney beans, scarlet beans (white runner beans, purple runner beans), peas (green peas, red peas, white peas), chickpeas, lentils, peanuts, fava beans, etc. Furthermore, these beans may be defatted after oil extraction, or processed by roasting, drying, dehulling, grinding, fermenting, or the like. Particularly preferred are soybeans, defatted soybeans, peas, chickpeas, adzuki beans, mung beans, peanuts, and defatted peanuts. One type of the above-mentioned beans may be used, or two or more types may be mixed together. When two or more types of beans are used in combination, it is preferable that the soybean content be 5% by mass or more of the total amount of beans.

[0013] (legume milk) Generally, "soy milk" refers to an emulsion obtained by soaking soybeans in water to swell them, grinding them to obtain a suspension (go), and then subjecting this to solid-liquid separation by centrifugation or the like to remove the insoluble residue (okara). The "bean milk" of the present invention may be any emulsion made from beans, but it may also be prepared in accordance with the method for producing "soy milk" and serve as a raw material for the liquid composition of the present invention. Specific examples of the above "bean milk" include: 1) beans soaked in water to swell them, then mashed, added with water, boiled down, and filtered to remove the insoluble residue (okara); 2) beans steamed, ground, and filtered to remove the insoluble residue (okara); and 3) commercially available soy milk made from soybeans (so-called unadjusted soy milk).

[0014] (Protein content) The liquid composition of the present invention contains a relatively high concentration of protein. Specifically, the lower limit of the protein content in the liquid composition of the present invention is usually 6% by mass or more, preferably 7% by mass or more, and more preferably 8% by mass or more, based on the total amount of the liquid composition. If the protein content is lower than the lower limit, efficient protein intake may be hindered. On the other hand, the upper limit of the protein content in the liquid composition of the present invention is usually 17% by mass or less, preferably 16% by mass or less, and more preferably 15% by mass or less, based on the total amount of the liquid composition. If the protein content is higher than the upper limit, gelation may progress, particularly under refrigeration, and the liquid composition may lose its fluidity, even if the lipid content, sugar content, and viscosity are controlled.

[0015] The protein content in the liquid composition can be adjusted by, for example, concentrating the milk of beans or adjusting the amount of beans used as raw materials.

[0016] The protein content in the liquid composition can be calculated from the amount of the raw material added as the protein source, and can also be measured using a TN analyzer or the Kjeldahl method.

[0017] (Fat content) The lipid content of the liquid composition of the present invention is not limited as long as the protein to lipid content ratio described below is satisfied, but the lower limit is, for example, 0.5% by mass or more, preferably 1% by mass or more, and even more preferably 2% by mass or more, based on the total amount of the liquid composition. If the lipid content is lower than the lower limit, the bitterness and astringency of the protein become more pronounced, making it difficult to ingest as a food or beverage, and the texture may become more pronounced. On the other hand, the upper limit of the lipid content of the liquid composition of the present invention is, for example, 8% by mass or less, preferably 6% by mass or less, and even more preferably 5% by mass or less, based on the total amount of the liquid composition. If the lipid content is higher than the upper limit, the viscosity is likely to increase, especially at low temperatures, resulting in a loss of fluidity and, in terms of nutrition, in some cases, resulting in a high calorie content.

[0018] The lipid content in the liquid composition can be adjusted by, for example, concentrating the milk of beans, defatting the beans used as raw materials, or adding lipid components derived from beans.

[0019] The lipid content in the liquid composition can be calculated from the amount of the raw material added as the lipid source, or can be measured by the Soxhlet method.

[0020] (Protein to lipid ratio) One of the characteristics of the liquid composition of the present invention is that the protein to lipid ratio is within a predetermined range. Specifically, the protein to lipid ratio in the liquid composition of the present invention, expressed as a mass ratio of protein:lipid, is usually 10:0.7 or more, preferably 10:0.9 or more, more preferably 10:1 or more, and is usually 10:5.5 or less, preferably 10:5 or less, more preferably 10:4 or less. If the protein to lipid ratio is not within the above range, the fluidity, texture, and smoothness down the throat may be poor.

[0021] The protein to lipid content ratio in the liquid composition may be adjusted by appropriately combining the above-mentioned means for adjusting the protein and lipid contents.

[0022] (Dietary fiber content) One of the characteristics of the liquid composition of the present invention is that the dietary fiber content is a predetermined value or less. Specifically, the dietary fiber content in the liquid composition of the present invention is usually 3% by mass or less, based on the total amount of the liquid composition. In particular, 2% by mass or less, and even 1% by mass or less are preferable, and it is even more preferable that the liquid composition does not contain any dietary fiber. If the dietary fiber content is higher than the lower limit, the liquid composition may have a poor texture in the throat and on the tongue.

[0023] The dietary fiber content in the liquid composition can be adjusted by, for example, concentrating the milk of beans, adjusting the amount of beans used as raw materials, or removing the dietary fiber by filtration.

[0024] The dietary fiber content in the liquid composition can be calculated from the amount of raw materials added that serve as dietary fiber sources, and can also be measured by the Prosky method.

[0025] (Brix value) One of the characteristics of the liquid composition of the present invention is that it has a Brix value of at least a predetermined value. In the present invention, the "Brix" value is an index representing the total concentration of soluble solids (e.g., sugars, proteins, peptides, etc.) contained in a solution. It is a value obtained by converting the refractive index of the solution measured at 20°C into mass / mass% of the sucrose solution using the conversion table of ICUMSA (International Commission on Uniformity of Sugar Analysis). The unit is expressed in "°Bx," "%," or "degrees." The Brix value of the liquid composition of the present invention is usually 10% or more, preferably 12% or more, and more preferably 14% or more. If the Brix value is lower than the lower limit, the composition may become noticeably rough, have a poor texture, and may have a poor flavor and taste. On the other hand, the upper limit of the Brix value of the liquid composition of the present invention is not limited, but is preferably 30% or less, and more preferably 27% or less. If the Brix value is higher than the upper limit, the composition may have a poor texture.

[0026] The Brix value of the liquid composition can be adjusted by, for example, concentrating the milk of beans or adjusting the amount of beans used as raw materials.

[0027] The Brix value of the liquid composition can be measured using a commercially available Brix meter such as a pocket saccharometer or a handheld refractometer.

[0028] (viscosity) One of the characteristics of the liquid composition of the present invention is that its viscosity measured at a specific temperature falls within a predetermined range. In the present invention, "viscosity" refers to the viscosity of the liquid composition measured with a Brookfield viscometer. Specifically, the liquid composition of the present invention satisfies at least one of the following viscosity conditions at 20°C, 5°C, and 50°C: (1) The viscosity at 20°C is usually 4600 mPa·s or less, preferably 4400 mPa·s or less, and more preferably 4300 mPa·s or less. (2) The viscosity at 5°C is usually 5000 mPa·s or less, preferably 4800 mPa·s or less, and more preferably 4600 mPa·s or less. (3) The viscosity at 50°C is usually 3400 mPa·s or less, preferably 3200 mPa·s or less, and more preferably 3000 mPa·s or less.

[0029] If the viscosity of the liquid composition is higher than the upper limit of each of the viscosity conditions, the liquid composition may have a poor texture when swallowed.

[0030] Although there is no lower limit to the viscosity of the liquid composition of the present invention, if the viscosity is too low, the texture of the liquid may be deteriorated due to the texture of insoluble components, etc. Therefore, it is preferable that the liquid composition of the present invention further satisfies at least one of the following viscosity conditions at 20°C, 5°C, and 50°C. (1) The viscosity at 20°C is usually preferably 5 mPa·s or more, more preferably 12 mPa·s or more, and even more preferably 20 mPa·s or more. (2) The viscosity at 5°C is usually preferably 5 mPa·s or more, more preferably 12 mPa·s or more, and even more preferably 20 mPa·s or more. (3) The viscosity at 50°C is usually preferably 5 mPa·s or more, more preferably 12 mPa·s or more, and even more preferably 20 mPa·s or more.

[0031] The liquid composition of the present invention may satisfy at least one of the viscosity conditions at 20°C, 5°C, and 50°C. However, it is preferable that the liquid composition of the present invention satisfy the viscosity condition at a temperature close to the temperature at which the liquid composition of the present invention is used. For example, when the liquid composition of the present invention is used in a food or beverage to be consumed at room temperature, it is preferable that the viscosity condition at least at 20°C is satisfied. When the liquid composition of the present invention is used in a food or beverage to be consumed at low temperature, it is preferable that the viscosity condition at least at 5°C is satisfied. When the liquid composition of the present invention is used in a food or beverage to be consumed at high temperature, it is preferable that the viscosity condition at least at 50°C is satisfied. Depending on the application, it may be preferable to satisfy any two or all three of the viscosity conditions at 20°C, 5°C, and 50°C. In particular, for stable and efficient ingestion at a desired temperature range, it is important to maintain stable fluidity within the above range at each temperature range. Furthermore, if the viscosity changes significantly with temperature, the change in fluidity may be felt in the mouth upon ingestion, which is not desirable from an organoleptic perspective.

[0032] The viscosity of the liquid composition at each temperature can be adjusted by, for example, concentrating the milk of beans, adjusting the amount of raw beans blended, enzyme treatment as described below, homogenization treatment, or the like.

[0033] The viscosity of the liquid composition can be measured using a commercially available B-type viscometer (a single-cylinder rotational viscometer, also known as a Brookfield rotational viscometer), and an example of a commercially available B-type viscometer is the "B-II" manufactured by Toki Sangyo Co., Ltd. Specifically, an appropriate amount of the liquid composition adjusted to 5°C, 20°C, or 50°C is filled into a measurement container for the B-type viscometer, the container is set in the B-type viscometer, and the viscosity is measured using a rotor suitable for the viscosity to be measured at an appropriate rotation speed (for example, rotor No. 3, rotation speed 30 rpm).

[0034] (Cumulative 50% particle diameter (D50)) The liquid composition of the present invention preferably has a cumulative 50% particle size (D50) within a predetermined range. In the present invention, the "cumulative 50% particle size" (D50) is defined as the particle size at which, when the particle size distribution of the composition is divided into two at a certain particle size, the ratio of the cumulative value of the larger particle frequency % to the cumulative value of the smaller particle frequency % is 1:1. Specifically, the D50 of the liquid composition of the present invention is preferably generally 20 μm or less, more preferably 15 μm or less, even more preferably 10 μm or less, and even more preferably 5 μm or less. If the D50 of the liquid composition exceeds the upper limit, the composition may become rough and have a poor texture on the tongue and in the throat, which may be undesirable from an organoleptic perspective.

[0035] In particular, when the liquid composition has a high protein content or lipid content, or when the liquid composition has a high viscosity, it may be preferable to perform the enzyme treatment and / or homogenization treatment described below during production of the liquid composition of the present invention to reduce the D50 of the liquid composition to, for example, 2 μm or less. By performing the enzyme treatment and / or homogenization treatment described below to reduce the D50 of the liquid composition to the above upper limit or less, it becomes possible to improve the quality of the liquid composition, such as its texture on the tongue.

[0036] On the other hand, the lower limit of D50 of the liquid composition of the present invention is not limited, but may be, for example, 0.5 μm or more, or 1 μm or more. If the D50 of the liquid composition is below the lower limit, undesirable tastes such as bitterness and off-tastes may increase.

[0037] The D50 of the liquid composition can be adjusted, for example, by adjusting the conditions for grinding or solid-liquid separation in preparing the milk of legumes, or by a method such as the homogenization treatment described below.

[0038] The D50 of the liquid composition is measured using a laser diffraction / scattering particle size distribution analyzer. A laser diffraction particle size distribution analyzer, such as the Microtrac MT3300 EXII system manufactured by Microtrac-Bell Corporation, can be used as the laser diffraction / scattering particle size distribution analyzer. The measurement conditions can be set, for example, as follows: particle shape: aspherical, particle permeability: permeable, solvent: water, and the average value obtained by multiple measurements can be used as the measured value.

[0039] (average molecular weight) The liquid composition of the present invention preferably has an average molecular weight of proteins within a predetermined range. In the present invention, the "average molecular weight" of proteins refers to the weight-average molecular weight unless otherwise specified. Specifically, the average molecular weight of proteins in the liquid composition of the present invention is usually 8,000 or less, and preferably 6,000 or less. If the average molecular weight of proteins in the liquid composition exceeds the upper limit, the liquid composition becomes rough and has a poor texture on the tongue and in the throat, which is undesirable from an organoleptic perspective.

[0040] In particular, when the liquid composition has a high protein content or lipid content, or when the liquid composition has a high viscosity, it may be preferable to carry out the enzyme treatment and / or homogenization treatment described below during production of the liquid composition of the present invention, thereby reducing the average molecular weight of the proteins in the liquid composition to, for example, 4000 or less, or 3000 or less. By carrying out the enzyme treatment and / or homogenization treatment described below and reducing the average molecular weight of the proteins in the liquid composition to the above upper limit or less, it is possible to improve qualities such as texture on the tongue.

[0041] On the other hand, the lower limit of the average molecular weight of the protein in the liquid composition of the present invention is not limited, and may be, for example, not less than 500 or not less than 1000. If the average molecular weight of the protein in the liquid composition is below the lower limit, undesirable tastes such as bitterness and off-tastes may increase.

[0042] The average molecular weight of the protein in the liquid composition can be adjusted, for example, by selecting the type of beans used or by techniques such as enzyme treatment described below.

[0043] The average molecular weight of the protein in the liquid composition can be measured by a known method such as gel filtration high performance liquid chromatography.

[0044] (Other ingredients) In addition to the component derived from legume milk, one or more other components may be added to the liquid composition of the present invention in any combination and ratio depending on the intended use, etc. Examples of such other components include fruit juice, sugars, acidulants, sweeteners, flavorings, etc. In particular, in the case of an embodiment of the liquid composition of the present invention that contains a relatively high concentration of protein, even if the amount of other components added is increased, the overall protein content can be maintained at a high level.

[0045] (pH) The lower limit of the pH of the liquid composition of the present invention is not particularly limited, but is usually preferably higher than 5.0, more preferably 5.5 or higher, and even more preferably 6.0 or higher. A low pH can cause roughness on the tongue and reduced fluidity, which can lead to problems with reduced sensory quality when consumed. On the other hand, the upper limit of the pH of the liquid composition of the present invention is not particularly limited, but is preferably 7.5 or lower, more preferably 7.0 or lower. If the pH of the liquid composition exceeds the upper limit, the taste and texture may deteriorate.

[0046] The pH of the liquid composition can be adjusted by using, for example, fruit juice or an acid such as various organic acids.

[0047] The pH of the liquid composition can be measured by a known method, for example, the pH measurement method of JIS Z 8802.

[0048] 2. Food and drink containing a vegetable protein-containing liquid composition: The liquid composition of the present invention described above can be consumed as is, but can also be provided in the form of a food or beverage by mixing it with appropriate auxiliary ingredients or additives acceptable under the Food Sanitation Act, as long as the effects of the present invention are not impaired. Therefore, the liquid composition of the present invention in the form of a food or beverage includes cases where the composition is the food or beverage itself, and cases where the composition is a raw material or intermediate product used in the production of a food or beverage. The food or beverage is not limited to liquid food or beverage, and can also be made into a gelatin food or beverage by adding a gelling agent (gelatin, agar, pectin, gellan gum, sodium alginate, etc.).

[0049] The types of food and beverages are not particularly limited and include beverages such as soy milk drinks, fruit or vegetable drinks, jelly drinks, carbonated drinks, and sports drinks; sweets such as jelly, bavarois, mousse, and pudding; dairy products such as yogurt and cheese; frozen desserts and frozen desserts such as ice cream, gelato, and smoothies; creams such as whipped cream; various liquid foods such as nursing care foods and baby foods; and seasonings such as soup, white sauce, pasta sauce, hot pot soup, mayonnaise, dressing, and ponzu soy sauce. Furthermore, because the liquid composition of the present invention does not aggregate or solidify due to acid, it can be suitably incorporated into acidic foods and beverages containing highly acidic fruit juices such as vinegar and citrus fruits.

[0050] When the liquid composition of the present invention is provided in the form of a food or beverage, it can be blended with nuts and seeds (almonds, peanuts, walnuts, cashews, hazelnuts, macadamia nuts, coconuts, sesame seeds, pistachios, pumpkin seeds, sunflower seeds, pine nuts, wolfberries, water chestnuts, chestnuts, etc.), fruit juices and fruits (bananas, apples, pears, kiwis, mangoes, oranges, mandarin oranges, lemons, grapefruit, melons, grapes, peaches, strawberries, blueberries, etc.), vegetable juices and vegetables (tomatoes, carrots, pumpkins, sweet potatoes, bell peppers, cabbage, broccoli, Japanese mustard spinach, celery, spinach, kale, mulukhiyah, etc.), milk, coffee, tea leaves, cocoa powder, amazake (sweet sake), etc. Of these, nuts and seeds are preferred because they impart a mellow and pleasant flavor and suppress bean odor, and can be used in any suitable form, such as roasted, crushed, or processed into milk. The food and beverage products may also contain additives commonly used in foods and beverages, such as sugars (sucrose, maltose, fructose, glucose, invert sugar, powdered starch syrup, dextrin, oligosaccharides, etc.), high-intensity sweeteners (aspartame, stevia, sucralose, acesulfame potassium, etc.), acidulants (organic acids such as citric acid, malic acid, tartaric acid, and acetic acid), colorings (safflower pigment, gardenia pigment, carotenoid pigment, anthocyanin pigment, caramel pigment, etc.), flavorings (banana flavor, apple flavor, orange flavor, peach flavor, etc.), thickeners (xanthan gum, etc.), antioxidants (vitamin C, tocopherol, chlorogenic acid, cysteine hydrochloride, etc.), etc. Furthermore, various functional ingredients such as vitamins (B vitamins, vitamin C, vitamin E, vitamin D, etc.) and minerals (calcium, potassium, magnesium, etc.) may also be added to enhance health functions.

[0051] In the present invention, the term "food and beverage" refers to not only general foods and beverages but also foods other than pharmaceuticals that can be consumed for the purpose of maintaining or improving health, such as health foods, functional foods, foods with health claims, or foods for special dietary uses. Health foods include foods offered under names such as dietary supplements, health supplements, and supplements. Health-claimed foods are defined by the Food Sanitation Act or the Health Promotion Act and include foods for specified health uses and foods with nutrient claims, which can display specific health benefits, nutritional component functions, and disease risk reduction, as well as foods with functional claims, which can display scientifically based functionality reported to the Commissioner of the Consumer Affairs Agency. Special dietary foods also include foods for patients, foods for the elderly, foods for infants, foods for pregnant women, and other foods that display information indicating that they are suitable for specific individuals or patients with specific diseases.

[0052] The amount of the liquid composition of the present invention to be blended in the food or beverage of the present invention is not limited and may be appropriately determined taking into consideration the general intake amount of the target food or beverage, the form of the food or beverage, efficacy and effects, taste, preference, cost, etc. For example, in the case of a beverage, the amount may be such that the daily protein intake of an adult is, for example, 50 to 60 g.

[0053] 3. Method for producing a vegetable protein-containing liquid composition: The liquid composition of the present invention can be produced by mixing legume milk, optionally with other ingredients, processing the mixture appropriately, and adjusting the composition and physical properties to satisfy the above-mentioned requirements. Specifically, the protein content, lipid content, protein / lipid ratio, dietary fiber content, Brix value, viscosity, D50, average molecular weight of protein, and pH in the liquid composition can be adjusted by the methods described above.

[0054] In particular, when producing the liquid composition of the present invention, it may be preferable to subject the legume milk to a concentration treatment, an enzyme treatment, a homogenization treatment, and / or a heat sterilization treatment. These treatments will be described individually below.

[0055] (Concentration treatment) When adjusting the protein content, lipid content, protein / lipid content ratio, dietary fiber content, etc. in the liquid composition, it may be preferable to concentrate the legume milk used as a raw material, although this depends on the component composition of the legume milk. When concentrating, the concentration method is not particularly limited. Examples include vacuum concentration, heat concentration, freeze concentration, and membrane concentration, with vacuum concentration being preferred.

[0056] (Enzyme treatment / homogenization treatment) As described above, during the production of the liquid composition of the present invention, it may be preferable to carry out an enzyme treatment and / or homogenization treatment to adjust the D50 of the liquid composition and / or the average molecular weight of the proteins in the liquid composition. By carrying out the enzyme treatment and / or homogenization treatment to reduce the D50 of the liquid composition and / or the average molecular weight of the proteins in the liquid composition to the above upper limit or less, it becomes possible to improve the quality of the liquid composition, such as the texture on the tongue. Either the enzyme treatment or the homogenization treatment may be carried out, or both may be carried out. When both the enzyme treatment and the homogenization treatment are carried out, it is preferable to carry out the homogenization treatment after the enzyme treatment.

[0057] The enzymatic treatment is carried out using either a protease or a polysaccharidase, or both. The enzymatic treatment using a protease allows the liquid composition of the present invention to maintain good fluidity even when the protein content is increased by adjusting the blending amounts of each component or by concentrating the composition. Furthermore, the enzymatic treatment using a polysaccharidase decomposes pectic substances, starch, and fiber, thereby reducing the viscosity of the liquid composition of the present invention and maintaining good fluidity. Furthermore, even when the liquid composition of the present invention is used as a raw material for an acidic beverage, the enzymatic degradation of proteins can prevent deterioration in texture, such as aggregation, precipitation, and roughness, which are caused by the acidic materials added during blending.

[0058] Examples of proteases used in the enzymatic treatment include proteases derived from microorganisms belonging to the genus Bacillus or Aspergillus, plant-derived proteases such as papain derived from papaya, bromelain derived from pineapple, and actinidain derived from kiwi fruit, and animal-derived proteases such as pancreatin, trypsin, and chymotrypsin. These proteases can be used singly or in combination of two or more. Commercially available proteases can also be used. Examples of commercially available proteolytic enzymes include, but are not limited to, those under the trade names "Protease M" (Amano Enzyme Inc.), "Protease N" (Amano Enzyme Inc.), "Protease P" (Amano Enzyme Inc.), "Protease A" (Amano Enzyme Inc.), "Pepsin" (Wako Pure Chemical Industries, Ltd.), "Peptidase R" (Amano Enzyme Inc.), "Flavazyme" (Novozymes Inc.), and "Neutrase" (Novozymes Inc.).

[0059] Examples of polysaccharide-degrading enzymes used in the enzymatic treatment include α-amylase, glucoamylase, cellulase, hemicellulase, pectinase, xylanase, galactosidase, polygalacturonase, β-glucosidase, dextranase, etc., and these can be used alone or in combination of two or more.

[0060] As the protease and polysaccharide-degrading enzyme, ingredients such as fruits, vegetables, and mushrooms containing the enzymes may be used. Examples of such ingredients include papaya, pineapple, kiwi, fig, mango, apple, melon, banana, pear, strawberry, onion, sweet potato, potato, asparagus, maitake mushroom, ginger, radish, pumpkin, tomato, eggplant, and rice koji. When using these ingredients as enzymes, they may be used in the form of extracts or squeezed juices, for example. By using ingredients containing enzymes, the natural flavor and texture of the ingredients can be maintained while undergoing enzymatic treatment.

[0061] Regarding the enzyme treatment, the amount of enzyme added, reaction time, and treatment temperature can be set as appropriate, but the amount of enzyme added is usually preferably in the range of 0.01% by mass or more and 10% by mass or less based on the solid content of the treatment solution. The reaction time is not limited, but is usually 0.5 hours or more, preferably 2 hours or more, and usually 6 hours or less, preferably 5 hours or less. The reaction temperature is also not limited, but is usually 30°C or more, preferably 40°C or more, and usually 60°C or less, preferably 50°C or less. The pH of the reaction solution is preferably close to the optimal pH of the enzyme used and can be adjusted as appropriate. After the enzymatic reaction is complete, it is preferable to inactivate the enzyme by heating or other methods.

[0062] Homogenization can be performed using, for example, a high-pressure homogenizer, ultrasonic homogenizer, high-speed homogenizer, mass colloider, or media-agitating mill, but a high-pressure homogenizer is preferred. When using a high-pressure homogenizer, the pressure can be adjusted appropriately depending on the model, liquid volume, temperature, and liquid properties (viscosity, flowability, etc.), but a pressure of around 50 MPa is appropriate. Homogenization can maintain good liquid properties of the liquid composition of the present invention. Furthermore, even when the liquid composition of the present invention is used as a raw material for acidic beverages, it can prevent deterioration of texture, such as aggregation, precipitation, and roughness, caused by the acidic ingredients added during formulation. Furthermore, when used in combination with the above-mentioned enzyme treatment, it can also suppress increases in taste, such as bitterness and off-flavors, due to the enzyme treatment.

[0063] (heat sterilization treatment) The liquid composition of the present invention can be heat sterilized to the extent necessary for commercial distribution. For example, it is preferable to sterilize the liquid composition at a product temperature of 80 to 120°C for 5 seconds to 15 minutes. If the liquid composition is subjected to a heat load greater than the above, the texture, particularly the feel on the tongue and the smoothness down the throat, may deteriorate, resulting in sensory undesirability.

[0064] 4. Method for improving the texture, smoothness in the throat, and flavor of a vegetable protein-containing liquid composition: The present invention also provides a method for improving the texture, smoothness in the throat, and flavor of a vegetable protein-containing liquid composition containing legume-derived protein and lipid, the method comprising the step of processing legume milk to obtain the liquid composition of the present invention so as to satisfy the various requirements of the liquid composition of the present invention. The details of this method are as described above with respect to the liquid composition of the present invention and the method for producing the same. [Example]

[0065] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples and can be implemented in any form within the scope of the present invention.

[0066] [Reference example] Measurement method of physical properties The physical properties of the test samples prepared in the following test examples were measured by the following methods. (1) Viscosity The viscosity of the test product was measured by filling a measuring container with approximately 150 cc of sample, adjusting the temperature to the specified level (5°C, 20°C, 50°C), and then setting the measuring container in a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., model name: BMII) and measuring for 20 seconds using a rotor (rotor No. 3) at a rotation speed of 30 rpm.

[0067] (2) Average molecular weight of the protein The average molecular weight of the protein in the test sample was measured by high performance liquid chromatography under the following conditions. Model: LC-20AD (Shimadzu Corporation) Detector: UV-visible detector (Shimadzu Corporation) Column: TSKgel G2500PWXL, φ7.8mm x 300mm (Tosoh Corporation) Column temperature: 40℃ Mobile phase: A mixture of water, acetonitrile, and trifluoroacetic acid (55:45:0.1) Flow rate: 0.5ml / min Measurement wavelength: 220nm Injection volume: 20μl

[0068] (3) Cumulative 50% particle diameter (D50) The cumulative 50% particle size (D50) of the test sample was measured under the following conditions using a Microtrac laser analysis / scattering particle size analyzer (Microtrac Bell Corporation, "MT3300EX-II"). Particle shape: non-spherical Particle permeability: transparent Solvent: WATER

[0069] [Test Example 1] Examination of the protein to lipid content ratio in a high-protein liquid composition (Examples 1 to 9, Comparative Examples 1 to 5)

[0070] (1) Preparation of test samples Using ingredients 1 to 4 containing soybean-derived protein and lipids shown in Table 1 below, liquid compositions of Examples 1 to 9 and Comparative Examples 1 to 5 shown in Table 2 below were prepared and evaluated for drinkability. The dietary fiber contents of ingredients 1 to 4 were measured by the Prosky method.

[0071] [Table 1]

[0072] Ingredients 1 and 2 were used after being concentrated under reduced pressure at 50°C to the concentration ratios shown in Table 2. Ingredients 1, 2, 3, and 4 were mixed with water at the blending ratios (%) shown in Table 2 to prepare liquid compositions of Examples 1 to 9 and Comparative Examples 1 to 5, which differ in protein content and protein to lipid content ratio (mass ratio). The protein to lipid content ratio was adjusted in stages from 10:8, which is the same as that of a typical soy milk beverage, to 10:0.03.

[0073] The liquid composition of Example 3 was subjected to enzyme treatment and homogenization after mixing of the raw materials, as in Test Example 3 described below. The enzyme treatment was carried out by adding 0.1 w / v % of Protease M (manufactured by Amano Enzyme Inc.) to the liquid composition and reacting it at 40°C for 1 hour. After the enzyme treatment, the homogenization was carried out by passing the liquid composition twice at a pressure of 50 MPa using a high-pressure homogenizer (IRO SOAVI "Panda PLUS 2000").

[0074] [Table 2]

[0075] (2) Evaluation test The test product prepared in (1) was heat sterilized at 85°C for 10 minutes, and then the viscosity and cumulative 50% particle size (D50) were measured according to the procedures described in the Reference Example. In addition, the "feel on the tongue," "smoothness in the throat," and "flavor" were evaluated based on the following criteria.

[0076] "Texture": The texture felt on the tongue when placed in the mouth was evaluated as being preferable if it was smooth and not rough. "Smoothness": Regarding the feeling of going down the throat, those that could be swallowed smoothly without getting stuck in the throat were evaluated as preferable. "Flavor": Products that had a low level of unpleasant tastes and odors specific to plant-based ingredients, such as a grassy or beany smell, that were felt when eating were rated as preferable if they were not unpleasant even when the mouth was full.

[0077] Each evaluation was made by six trained expert panelists on a five-point scale: 5 points: favorable, 4 points: somewhat favorable, 3 points: neither favorable nor unfavorable, 2 points: somewhat unfavorable, and 1 point: unfavorable, and the average value was calculated.

[0078] In addition, the above evaluation results were taken into consideration and an overall evaluation of drinkability was made according to the following criteria. A: All items scored 3 or more points and 2 or more items scored 3.5 or more points, which is extremely favorable. B: All items are 2.5 points or higher and one or more items are 3.5 points or higher, which is suitable. C: Item 1 is less than 2.5 points, indicating lack of suitability. D: Items 2 or more are less than 2.5 points, which is inappropriate.

[0079] (3) Test results The results of the above tests are shown in Table 3 below, along with pH and Brix.

[0080] [Table 3]

[0081] As shown in Tables 2 and 3, the test products of Examples 1 to 9, which satisfied the requirements of the present invention, exhibited excellent drinkability in the sensory evaluation. On the other hand, the test product of Comparative Example 1 (a typical soy milk concentrate) with a protein to lipid ratio of 10:8 and the test product of Comparative Example 2 (a composition mainly composed of powdered soy protein) with a protein to lipid ratio of 10:0.03 both had poor texture and flavor. Furthermore, the test product of Comparative Example 3, whose viscosities at 5°C, 20°C, and 50°C all exceeded 20,000 mPa·s, also had poor texture. Furthermore, the test product of Comparative Example 4, which had a protein to lipid ratio of 10:0.2 and 3.2% dietary fiber by mass, and the test product of Comparative Example 5, which had 3.1% dietary fiber by mass, both felt rough due to the fibers and had poor texture and smoothness.

[0082] [Test Example 2] Examination of types of beans (Examples 10 to 13)

[0083] (1) Preparation of test samples A liquid composition containing 8.0% or more protein by mass was prepared using soy milk from beans other than soybeans, such as adzuki beans, green peas, and chickpeas, and the soy milk was prepared as follows.

[0084] Azuki beans, peas, and chickpeas were soaked in a sufficient amount of water at 20°C for 12 hours, then the soaking water was removed and a sufficient amount of water was added for washing. After removing the washing water, cold water was added in an amount 6.5 times the dry weight of the raw beans before soaking, and the beans were ground using a high-pressure homogenizer under appropriate conditions to achieve a D50 of 20 μm or less. The mixture was then heated to 90°C with stirring and filtered through a 40-mesh filter to obtain milk. Because each milk contained high amounts of starch and pectin and had high viscosity, amylase and pectinase were added to the milk at 0.1 w / v%, respectively, and allowed to react at 40°C for 1 hour, after which the milk was heated again at 85°C for 10 minutes. The protein content of the milk was calculated by multiplying the nitrogen content determined by the Kjeldahl method by the nitrogen-to-protein conversion factor of 6.25. The lipid content of the milk was calculated from the protein content based on the protein-to-lipid ratio of each ingredient cited in the 2015 Standard Tables of Food Composition in Japan (7th edition). The dietary fiber content of the milk was measured using the Prosky method. The protein, lipid, and dietary fiber contents per 100g of each milk are shown in Table 4. The cumulative 50% particle size (D50) of the milk prepared above was measured as described in the Reference Example. The D50 for adzuki bean milk was 14.40μm, for pea milk was 12.12μm, and for chickpea milk was 10.25μm.

[0085] [Table 4]

[0086] The prepared adzuki bean, pea, and chickpea milks, and soybean milk (soy milk) ("Delicious Unsweetened Soy Milk" manufactured by Kikkoman Beverage Co., Ltd. (per 100g: 4.5g protein, 3.6g fat, 0.2g dietary fiber) were mixed at the blending ratios (%) shown in Table 5, and concentrated under reduced pressure at 50°C to prepare test products with a protein content of 8.0% by mass or more and different protein to fat content ratios.

[0087] [Table 5]

[0088] (2) Evaluation test The test product prepared in (1) was heat sterilized at 85°C for 10 minutes, and then the viscosity was measured according to the description in the Reference Example. The test product was then evaluated for "feel on the tongue," "smoothness in the throat," and "flavor" in the same manner as in Test Example 1, and an overall evaluation of drinkability was made.

[0089] (3) Test results The results of the above tests are shown in Table 6 below, along with pH and Brix.

[0090] [Table 6]

[0091] As shown in Tables 5 and 6, the test products of Examples 10 to 13, which were prepared using soy milk from pulses other than soybeans and which met the requirements of the present invention, also showed excellent drinkability in the sensory evaluation.

[0092] [Test Example 3] Examination of enzyme treatment and / or homogenization treatment (Examples 14 to 20, Comparative Examples 6 and 7)

[0093] (1) Preparation of test samples Liquid compositions shown in Table 7 below, Examples 14 to 16 (protein content 12% by mass), Examples 17 to 20, and Comparative Examples 6 and 7 (protein content 15% by mass), were prepared and evaluated for drinkability.

[0094] In the test sections with a protein content of 12% by mass (Examples 14 to 16), enzyme treatment was performed by adding 0.1 w / v% Protease M (manufactured by Amano Enzyme Inc.) to the liquid composition and reacting at 40°C for 1 hour (*1 in the table). Homogenization was performed by passing the mixture twice at a pressure of 50 MPa using a high-pressure homogenizer (IRO SOAVI's "Panda PLUS 2000"). For test sections where both enzyme treatment and homogenization were performed, homogenization was performed after enzyme treatment.

[0095] In the test sections with a protein content of 15% by mass (Examples 17-20 and Comparative Examples 6 and 7), enzyme treatment was carried out by adding 0.1 w / v% of Protease M (Amano Enzyme Inc.) and 0.1 w / v% of Pectinase G (Amano Enzyme Inc.) to the liquid composition and incubating at 40°C for 1 hour (*2 in the table). Alternatively, 2 w / v% of kiwi juice was added instead of the enzyme preparation and incubating at 40°C for 1 hour (*3 in the table). Homogenization was carried out by passing the mixture twice at 50 MPa using a high-pressure homogenizer (IRO SOAVI "Panda PLUS 2000"). For test sections in which both enzyme treatment and homogenization were carried out, the homogenization was carried out after the enzyme treatment.

[0096] [Table 7]

[0097] (2) Evaluation test The test product prepared in (1) was heat sterilized at 85°C for 10 minutes, and then the viscosity, average molecular weight of the protein, and cumulative 50% particle size (D50) were measured according to the description in Reference Example. In addition, a sensory evaluation was conducted for the same items as in Test Example 1, and an overall evaluation of drinkability was performed.

[0098] (3) Test results The results of the above tests are shown in Table 8 below, along with pH and Brix.

[0099] [Table 8]

[0100] As shown in Tables 7 and 8, the test products of Examples 14 to 20, which satisfied the requirements of the present invention, exhibited excellent drinkability in the sensory evaluation. On the other hand, the test product of Comparative Example 6, which had a protein to lipid ratio of 10:6 and viscosities at 5°C, 20°C, and 50°C all exceeding 5,000 mPa·s, had poor flavor. Furthermore, the test product of Comparative Example 7, which contained 3.1% dietary fiber by mass, had a rough fibrous texture and was not pleasant to the touch or throat, and also had poor flavor.

[0101] The enzymes used to prepare the test product in Example 17 were replaced with cellulase, hemicellulase, and amylase, and tests were conducted on each, but the results were similar to those in Example 17. [Industrial Applicability]

[0102] The present invention allows efficient intake of high-quality vegetable protein derived from beans and can be used in the fields of producing high-protein beverages with a smooth texture and good flavor, as well as seasonings such as hot pot soup and dressings.

[0103] All publications, patents, and patent applications cited herein are hereby incorporated by reference in their entirety.

Claims

1. A vegetable protein-containing liquid composition containing a protein and lipid derived from beans, which satisfies the following requirements (a) to (g) (however, excluding soy milk containing enzymes derived from koji): (a) the content of soybean-derived protein in the liquid composition is 6 to 17% by mass; (b) the protein to lipid content ratio is 10:0.7 to 10:5.5 by mass; (c) a Brix value of 10% or more; (d) the dietary fiber content in the liquid composition is 3% by mass or less; (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less (f) the liquid composition is prepared by enzymatically treating the milk of beans to reduce the average molecular weight of the protein in the liquid composition to 8,000 or less; and (g) The milk of beans is homogenized to have a cumulative 50% particle size (D50) of 5 μm or less.

2. A vegetable protein-containing liquid composition as described in claim 1, wherein (e) further satisfies at least one of the following (e1)' to (e3)'. (e1)' Viscosity at 20°C is 20 mPa·s or more and 4600 mPa·s or less (e2)' Viscosity at 5°C is 20 mPa·s or more and 5000 mPa·s or less (e3)' Viscosity at 50°C is 20 mPa·s or more and 3400 mPa·s or less

3. A vegetable protein-containing liquid composition containing a protein and lipid derived from beans, which satisfies the following requirements (a) to (g) (excluding soy milk containing enzymes derived from koji): (a) the protein content in the liquid composition is 6 to 17% by mass; (b) the protein to lipid content ratio is 10:0.7 to 10:5.5 by mass; (c) a Brix value of 10% or more; (d) the dietary fiber content in the liquid composition is 3% by mass or less; (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 20 mPa·s or more and 4600 mPa·s or less (e2) Viscosity at 5°C is 20 mPa·s or more and 5000 mPa·s or less (e3) Viscosity at 50°C is 20 mPa·s or more and 3400 mPa·s or less (f) the liquid composition is prepared by enzymatically treating the milk of beans to reduce the average molecular weight of the protein in the liquid composition to 8,000 or less; and (g) The milk of beans is homogenized to have a cumulative 50% particle size (D50) of 5 μm or less.

4. The vegetable protein-containing liquid composition according to any one of claims 1 to 3, wherein the cumulative 50% particle size (D50) is 2 µm or less.

5. The liquid composition according to any one of claims 1 to 4, wherein the liquid composition comprises a product obtained by subjecting legume milk to an enzyme treatment and then homogenizing the same.

6. The vegetable protein-containing liquid composition according to any one of claims 1 to 5, wherein the enzyme is at least one enzyme selected from the group consisting of protease and polysaccharide-degrading enzyme.

7. The vegetable protein-containing liquid composition according to any one of claims 1 to 6, having a pH of 5.5 to 7.

5.

8. The vegetable protein-containing liquid composition according to any one of claims 1 to 7, wherein the legumes are a mixture of soybeans and one or more beans selected from the group consisting of peas, chickpeas, adzuki beans, mung beans, and peanuts.

9. The vegetable protein-containing liquid composition according to any one of claims 1 to 8, wherein the beans contain soybeans in an amount of 5 mass% or more based on the total amount of the beans.

10. A food or drink comprising the vegetable protein-containing liquid composition according to any one of claims 1 to 9.

11. A method for producing the vegetable protein-containing liquid composition according to any one of claims 1 to 9 (excluding soy milk containing enzymes derived from koji), the method comprising the step of processing soy milk so as to satisfy the following requirements (a) to (g): (a) the content of soybean-derived protein in the liquid composition is 6 to 17% by mass; (b) the protein to lipid content ratio is 10:0.7 to 10:5.5 by mass; (c) a Brix value of 10% or more; (d) the dietary fiber content in the liquid composition is 3% by mass or less; (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less (f) the liquid composition is prepared by enzymatically treating the milk of beans to reduce the average molecular weight of the protein in the liquid composition to 8,000 or less; and (g) The milk of beans is homogenized to have a cumulative 50% particle size (D50) of 5 μm or less.

12. The method according to claim 11, wherein in the step of processing the legume milk, homogenization is carried out after the enzyme treatment.

13. A method for improving the texture, smoothness in the throat, and flavor of a vegetable protein-containing liquid composition containing legume-derived proteins and lipids, the method comprising the step of processing legume milk so as to satisfy the following requirements (a) to (g) to obtain the vegetable protein-containing liquid composition according to any one of claims 1 to 9 (excluding soy milk containing koji-derived enzymes): (a) the content of soybean-derived protein in the liquid composition is 6 to 17% by mass; (b) the protein to lipid content ratio is 10:0.7 to 10:5.5 by mass; (c) a Brix value of 10% or more; (d) the dietary fiber content in the liquid composition is 3% by mass or less; (e) The viscosity measured with a Brookfield viscometer satisfies at least one of the following (e1) to (e3): (e1) Viscosity at 20°C is 4600 mPa·s or less (e2) Viscosity at 5°C is 5000 mPa·s or less (e3) Viscosity at 50°C is 3400 mPa·s or less (f) the liquid composition is prepared by enzymatically treating the milk of beans to reduce the average molecular weight of the protein in the liquid composition to 8,000 or less; and (g) The milk of beans is homogenized to have a cumulative 50% particle size (D50) of 5 μm or less.

14. 14. The method of claim 13, wherein in the step of processing the legume milk, homogenization is performed after the enzyme treatment.

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