Beverages and methods for improving the palatability of beverages containing whey protein

Abstract

To provide a beverage having a thirst-quenching effect while having reduced astringency.SOLUTION: A beverage contains whey protein and phosphoric acid, and has sodium ion concentration of 21-80 mg / 100 ml.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage and a method for improving the palatability of a beverage containing whey protein. [Background technology]

[0002] In recent years, the food trend of "low carbohydrate, high protein" has stimulated the protein market, and the development of foods and beverages containing dairy protein is also progressing. Among dairy proteins, whey protein is stable under heat and acidic conditions, making it suitable for acidic beverages. In addition, because it is highly nutritious, it is expected to be used in sports drinks and other thirst-quenching beverages.

[0003] However, when whey protein is added to beverages, the astringent taste of the whey protein tends to be felt, reducing palatability and thirst-quenching properties. In particular, the poor aftertaste caused by the astringent taste is a major problem when developing thirst-quenching beverages.

[0004] Patent Document 1 discloses a technique for heating food and drink in the presence of starch-digesting sugars in order to suppress the astringent taste derived from whey protein. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-245290 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have conducted extensive research into a technology that can suppress the astringent taste caused by whey protein without using starch hydrolyzed sugars as disclosed in Patent Document 1. As a result, it was discovered that the astringent taste can be suppressed by adding a predetermined amount of sodium ions to a beverage containing whey protein. Furthermore, it was discovered that by combining the beverage with phosphoric acid, among acidulants, it is possible to maintain the astringent taste suppressing effect while also improving thirst quenching properties, and this led to the completion of the present invention. [Means for solving the problem]

[0007] According to the present invention, A beverage containing whey protein and phosphoric acid and having a sodium ion concentration of 21 to 80 mg / 100 ml is provided.

[0008] Further, according to the present invention, there is provided a method for improving the palatability of a beverage containing whey protein, comprising: There is provided a method for improving the palatability of a whey protein-containing beverage, which includes the step of mixing whey protein and phosphoric acid and adjusting the sodium ion concentration to 21 to 80 mg / 100 ml. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage that has thirst-quenching properties while suppressing astringent taste. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Beverage> The beverage of this embodiment contains whey protein and phosphoric acid, and has a sodium ion concentration of 21 to 80 mg / 100 ml, which provides thirst quenching properties while suppressing astringent taste. In general, beverages containing acidulants are known to be highly palatable and suitable for thirst quenching purposes. Acidulants include phosphoric acid, citric acid, malic acid, and lactic acid. It is common knowledge that even in acidulant solutions with the same pH, the strength and quality of the sourness vary depending on the type of acidulant. While the details are unclear, phosphoric acid is thought to produce a relatively sharp sourness that is less noticeable in the aftertaste. On the other hand, the astringent taste of whey protein is primarily felt in the aftertaste. Therefore, the inventor hypothesized that combining an acidulant with whey protein, which has a strong sour aftertaste, would enhance the astringent taste due to the sourness. After verifying this hypothesis, the inventor discovered that combining whey protein-containing beverages with phosphoric acid reduces the perceived astringent aftertaste. Furthermore, the inventor discovered that sodium ions are compatible with astringent tastes, and found that sodium ions can reduce the perceived astringent taste and improve thirst quenching properties, making the beverage easier to drink, leading to the development of a new beverage. Furthermore, the inventor discovered that when the beverage of the present invention further contains a fruit flavor, it also has the effect of providing a good fruit flavor.

[0011] The beverage of this embodiment will be described in detail below.

[0012] [Whey protein] Whey protein is a mixture of globular proteins isolated from whey, a by-product of the cheese, butter, and casein manufacturing processes. Furthermore, the beverage of this embodiment may use whey protein that has been concentrated and purified by ultrafiltration, chromatography, etc. Specific examples include whey proteins such as WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate).

[0013] In this embodiment, the whey protein content is preferably 0.5 to 2.0% by mass, and more preferably 0.7 to 1.5% by mass, based on the total mass of the beverage. By setting the whey protein content at or above the lower limit, it is possible to suppress the astringent taste while achieving high nutritional value and functionality as a protein-containing beverage. On the other hand, by setting the whey protein content to the above upper limit or less, it is possible to suppress the astringent taste while maintaining the thirst quenching effect, and also to prevent the viscosity from increasing too much, thereby maintaining the drinkability as a thirst quenching beverage.

[0014] [phosphoric acid] The content of phosphoric acid is preferably 0.01 to 0.5% by mass, more preferably 0.04 to 0.4% by mass, and even more preferably 0.08 to 0.2% by mass, based on the total mass of the beverage. The phosphoric acid may be in the form of a salt. By setting the phosphoric acid content at or above the lower limit, the astringent taste can be suppressed while improving the thirst quenching effect and achieving a good balance between a pleasant aftertaste. On the other hand, by setting the phosphoric acid content at or below the upper limit, the astringent taste can be suppressed while maintaining the thirst quenching effect.

[0015] [Sodium ion] The sodium ion concentration is 21 to 80 mg / 100 ml, preferably 25 to 70 mg / 100 ml, and more preferably 30 to 65 mg / 100 ml, based on the total amount of the beverage. By setting the sodium ion concentration at or above the lower limit, the astringent taste can be suppressed while improving the thirst quenching effect, and when a fruit flavor is contained, a good fruit flavor can be effectively obtained. In addition, a good aftertaste can be obtained. On the other hand, by setting the sodium ion concentration at or below the upper limit, the natural flavor and good thirst quenching effect can be maintained.

[0016] The sodium ion concentration in the beverage of this embodiment includes not only those derived from the whey protein described above, but also those derived from optionally added salt, sodium citrate, and the like. Furthermore, known sodium salts that can be used for beverages can be used as sodium ions. Examples of sodium salts include inorganic sodium salts such as sodium chloride and sodium sulfate, and organic sodium salts such as sodium acetate, sodium citrate, and sodium lactate. These can be used alone or in combination of two or more. Among these, sodium ions derived from table salt are preferred.

[0017] The phosphate concentration and sodium ion concentration in a beverage can be calculated by measuring them using atomic absorption spectrometry.

[0018] [Other ingredients] The beverage of this embodiment may contain various ingredients other than those described above, as long as the effects of the present invention are obtained, such as acidulants other than the phosphoric acid, salt, sweeteners, flavorings, thickening polysaccharides, pH adjusters, fruit juice, various nutrients, coloring agents, diluents, antioxidants, etc.

[0019] The acidulant other than phosphoric acid may be one or more selected from citric acid, lactic acid, malic acid, tartaric acid, acetic acid, gluconic acid, succinic acid, fumaric acid, and salts thereof. Among these, citric acid and / or its salts are preferred from the viewpoint of achieving a good balance between a good fruit flavor and a good aftertaste.

[0020] The above-mentioned salt refers to edible salt whose main component is sodium chloride. The salt may be sodium chloride itself, such as refined salt, or it may be sea salt, rock salt, heaven salt, mountain salt, etc. These may be used alone or in combination of two or more types. The salt content is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, from the viewpoint of improving thirst quenching properties, while it is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, and even more preferably 0.12% by mass or less, from the viewpoint of maintaining thirst quenching properties and suppressing astringent taste. The salt concentration (mass %) can be analyzed by the Mohr method.

[0021] Examples of the sweetener include sugars such as sugar (sucrose), fructose, isomerized sugars such as high-fructose liquid sugar and high-fructose liquid sugar, glucose, granulated sugar, lactose, and maltose, low-intensity sweeteners such as xylitol and D-sorbitol, and high-intensity sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. Only one type of sweetener may be used, or two or more types may be used in combination.

[0022] The flavoring agent may be either a natural flavoring or a synthetic flavoring. For example, it may be a fruit flavor, a plant flavor, or a mixture thereof. Examples of the "fruit" in the fruit flavor include citrus fruits such as lemon, orange, mandarin orange, grapefruit, Shikuwasa, yuzu, and lime, as well as kiwi, strawberry, peach, grape, apple, pineapple, mango, melon, and banana. These flavoring agents may be used alone or in combination of two or more.

[0023] The thickening polysaccharides are used to adjust viscosity or add flavor. Examples of thickening polysaccharides include gelatin, pectin, carrageenan, galactomannan, soybean polysaccharides, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind gum, gum arabic, tara gum, and alginates. One type of thickening polysaccharide may be used alone, or two or more types may be used in combination.

[0024] [Beverage properties] The beverage of this embodiment has an absorbance at a wavelength of 660 nm of 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. For example, the absorbance of a conventional cloudy drink at a wavelength of 660 nm typically exhibits a value of 1 or more, while the absorbance of a conventional slightly cloudy sports drink at a wavelength of 660 nm exhibits a value of about 0.2. Therefore, from the viewpoint of maintaining thirst-quenching properties in appearance, the beverage of this embodiment may be slightly cloudy like conventional sports drinks, or may be more transparent.

[0025] The absorbance at a wavelength of 660 nm can be measured using, for example, an ultraviolet-visible spectrophotometer (UV-1600 (manufactured by Shimadzu Corporation)).

[0026] The acidity of the beverage of this embodiment is preferably 0.1 to 0.5 mass %, more preferably 0.2 to 0.4 mass %, converted into a value equivalent to the amount of citric acid (citric acid acidity). By setting the citric acid acidity at or below the upper limit, a good aftertaste can be obtained while suppressing the astringent taste, while by setting it at or above the lower limit, the thirst quenching effect can be improved and a good balance between a good fruit flavor and a good aftertaste can be achieved.

[0027] The method for measuring the acidity of citric acid is not particularly limited, but can be carried out, for example, according to the following procedure. 5 to 15 g of sample is accurately measured and placed in a 200 ml Erlenmeyer flask. Dilute appropriately with water, add a few drops of 1% phenolphthalein indicator, and titrate with 0.1 M sodium hydroxide in a 25 ml burette while shaking. The endpoint is the point at which the red color persists for 30 seconds. If using a hydrogen ion concentration meter, titrate in the same way while stirring with a magnetic stirrer, and the endpoint is when the pH reaches 8.1.

[0028] The Brix value (sugar content) of the beverage of this embodiment is preferably 1 to 10°, more preferably 2 to 8°, and even more preferably 3 to 5°. By setting the Brix value to the above lower limit or more, a moderate sweetness can be obtained, and astringency can be suppressed while maintaining a pleasant aftertaste, while by setting the Brix value to the above upper limit or less, a good balance between sourness and sweetness can be achieved, and thirst quenching properties can be easily obtained. The Brix value can be appropriately controlled by adjusting the amount of sugars and sweeteners contained in the beverage.

[0029] The pH of the beverage of this embodiment at 20° C. is preferably 2.8 to 4.6, more preferably 3.2 to 4.0, and even more preferably 3.3 to 3.8, thereby maintaining thirst quenching properties and a good aftertaste. The pH can be measured using a commercially available pH meter, etc. The pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjuster.

[0030] [Manufacturing method, container, etc.] The beverage of this embodiment can be obtained by uniformly mixing the above-mentioned components in water according to a standard method. The beverage of this embodiment may be heat-sterilized and packed into a container to provide a packaged beverage. Examples of the container include sealed containers made of glass, paper, plastic (e.g., polyethylene terephthalate), aluminum, steel, or other materials, or composite or laminated materials thereof. The type of container is not particularly limited, and examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, bottles, and aluminum pouches. Furthermore, from the viewpoint of being able to observe the beverage from the outside and check the contents, and from the viewpoint of ease of handling, distribution, portability, etc., it is preferable that the container be a PET bottle.

[0031] The beverage of the present invention is preferably a beverage that can be consumed as is without dilution, and has so-called drinkability, i.e., the ability to gulp it down in one go. The volume is not particularly limited, but from the viewpoints of thirst quenching ability, ease of drinking, portability, storage stability, etc., it is preferably 100 mL to 2000 mL, more preferably 150 mL to 1500 mL, and even more preferably 200 mL to 1000 mL.

[0032] The beverage of the present invention is also suitable as a soft drink, sports drink, fruit juice drink, and functional drink.

[0033] <Method for improving the palatability of beverages containing whey protein> The method for improving the palatability of a beverage containing whey protein according to the present embodiment includes: The method includes a step of mixing whey protein and phosphoric acid and adjusting the sodium ion concentration to 21 to 80 mg / 100 ml. This provides thirst quenching properties while suppressing astringency, leaving a pleasant aftertaste, and effectively imparting a pleasant fruity flavor when fruit flavors are included.

[0034] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. [Example]

[0035] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0036] The beverages obtained in the Examples and Comparative Examples were subjected to the following evaluations and measurements.

[0037] <Evaluation> Sensory evaluation: Five experienced technicians tasted each of the beverages of the Examples and Comparative Examples, and evaluated them on a five-point scale using the three-point rating of the control product (Comparative Example 1) as the standard for each of the following criteria: "strength of astringency," "pleasant aftertaste," "pleasant fruit flavor," "ease of gulping down," and "overall evaluation (as a sports drink)," and then calculated the average value.

[0038] Evaluation: "Strength of astringent taste" 5 points: Stronger astringent taste than the control. 4 points: The astringent taste is slightly stronger than the control product. 3 points: The astringent taste is felt to the same extent as the control product. 2 points: The astringent taste is slightly weaker than the control product. 1 point: Less astringent than the control.

[0039] Review: "Good aftertaste," "Good fruit flavor," "Easy to drink" 5 points: Better than the control. 4 points: Slightly better than the control. 3 points: Not significantly different from the control. 2 points: Slightly worse than the control. 1 point: Worse than the control.

[0040] Rating: Overall rating (as a sports drink) 5 points: Compared to the control product, the flavor balance is good and the taste is satisfactory. 4 points: Compared to the control product, the flavor balance is slightly better and the taste is good. 3 points: The flavor balance is the same as the control product. 2 points: Compared to the control product, the flavor balance is slightly off and the taste is not good. 1 point: Compared to the control product, the flavor balance is poor and the flavor is not good.

[0041] <Measurement> Absorbance at 660 nm: The absorbance of each beverage was measured at 660 nm using a spectrophotometer. The absorbance measurements were performed using a quartz cell at 20°C.

[0042] Brix value: The Brix value was measured using a sugar refractometer reading "RX-5000α" manufactured by Atago Co., Ltd. The liquid temperature of the beverage was set at 20°C.

[0043] Whey protein content (ppm): Analysis was performed using an ELISA kit (Allergen Eye ELISA II Milk Indicator Protein: β-lactoglobulin, manufactured by Prima Meat Packers).

[0044] <Examples and Comparative Examples> Sugar, WPI895 (whey protein, manufactured by Fonterra), acesulfame potassium, sucralose, kiwi flavor, anhydrous citric acid, 85% phosphoric acid, trisodium citrate, and salt were mixed with purified water to obtain the concentrations shown in Table 1 to obtain a formulation. The prepared liquid was then flash sterilized at 95°C and hot-packed into 500 ml PET bottles (Yoshino Kogyo Co., Ltd. heat-resistant PET 500 ml) to obtain a bottled beverage. The sodium ion concentration, Brix value (20°C), pH, and citric acid acidity of the resulting beverage were as shown in Table 1.

[0045] The above-mentioned evaluations and measurements were carried out for each of the obtained beverages, and the results are shown in Table 1.

[0046] [Table 1]

Claims

1. Contains whey protein and phosphoric acid, The whey protein content is 0.5 to 2.0% by mass of the total beverage, The content of the phosphoric acid is 0.04 to 0.2% by mass based on the total mass of the beverage, A beverage having a sodium ion concentration of 21 to 80 mg / 100 ml.

2. 2. The beverage according to claim 1, having an absorbance at a wavelength of 660 nm of 0.2 or less.

3. The beverage according to claim 1 or 2, wherein the acidity of citric acid is 0.1 to 0.5% by mass.

4. 4. The beverage according to any one of claims 1 to 3, having a Brix value of 1 to 10°.

5. The beverage according to any one of claims 1 to 4, having a pH (20°C) of 2.8 to 4.

6.

6. The beverage according to any one of claims 1 to 5, which is filled in a container.

7. A method for improving the palatability of a beverage containing whey protein, comprising: Mix whey protein and phosphoric acid, The whey protein content is 0.5 to 2.0% by mass based on the total mass of the beverage, The content of the phosphoric acid is 0.04 to 0.2% by mass based on the total mass of the beverage, A method for improving the palatability of a beverage containing whey protein, comprising the step of adjusting the sodium ion concentration to 21 to 80 mg / 100 ml.

Images