Packaged protein drink and its manufacturing method

Abstract

To provide a packed protein beverage having thirsty proofness while containing milk protein, and having suppressed astringency derived from the milk protein.SOLUTION: A packaged protein drink containing 8000 to 40000 ppm of milk protein, 0.5 to 17 ppm of polyphenol, and a Brix of 7.5 or less. In the container-packed protein beverage, a ratio of milk protein content to a polyphenol content (milk protein / polyphenol) is preferably 30.0×103 or less. Furthermore, a method for manufacturing a packed protein beverage and a method for suppressing an astringency in a packed protein beverage are also provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged protein drink, more specifically to a packaged protein drink that has a low Brix and suppresses the astringent taste derived from the protein. The present invention also relates to a method for producing the packaged protein drink and a method for suppressing the astringent taste in the packaged protein drink. [Background technology]

[0002] In recent years, consumers have tended to consume protein to maintain their health. In particular, the market for protein drinks, which can be consumed easily and efficiently, has grown significantly in recent years, with a variety of products being sold in many stores, including convenience stores, and several technical proposals have also been made (see, for example, Patent Documents 1 and 2). These conventional protein drinks have primarily been consumed to help build muscle strength during exercise. However, in recent years, with the aging of society, there has been a growing need for protein drinks to supplement protein deficiencies in daily life. To meet such needs, there have been very few protein drinks on the market that can be gulped down like water or tea and have thirst-quenching properties. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-158602 [Patent Document 2] Special Publication No. 2007-525996 Summary of the Invention [Problem to be solved by the invention]

[0004] In particular, in order to provide thirst quenching properties to beverages containing milk-derived proteins, it is possible to design the beverage to have a low Brix, such as so-called near water. However, if the Brix is ​​designed to be low, the astringent taste derived from the milk protein becomes noticeable, making the beverage unsuitable as a beverage. Such technical difficulties are cited as the reason why there have been almost no protein beverages with thirst quenching properties on the market.

[0005] The present invention has been made in consideration of the above problems, and aims to provide a packaged protein beverage that contains milk protein but has thirst-quenching properties and suppresses the astringent taste derived from the milk protein. [Means for solving the problem]

[0006] As a result of intensive research conducted by the present inventors to solve the above problems, it was discovered that in a beverage containing milk protein, adjusting the Brix to a low level provides thirst quenching properties, while incorporating a predetermined amount of polyphenols can suppress the astringent taste derived from the milk protein that tends to occur due to the low Brix design, and this led to the completion of the present invention. Specifically, the present invention is as follows.

[0007] [1] Contains 8,000 to 40,000 ppm of milk protein, Contains 0.5 to 17 ppm of polyphenols. A packaged protein drink characterized by having a Brix of 7.5 or less. [2] The ratio of the milk protein content to the polyphenol content (milk protein / polyphenol) is 30 × 10 3 The packaged protein drink according to [1], characterized in that: [3] The packaged protein beverage according to [1] or [2], wherein the polyphenol is derived from one or more polyphenols selected from the group consisting of green tea, yuzu, coffee, grape skin, and soybean seed coat. [4] The packaged protein drink according to any one of [1] to [3], characterized in that it contains an acidulant. [5] The packaged protein drink according to [4], wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, and lactic acid. [6] Sho sugar The packaged protein drink according to any one of [1] to [5], comprising: [7] A method for producing a packaged protein beverage, comprising: adjusting the milk protein content to 8000 to 40000 ppm; A step of adjusting the Brix to 7.5 or less; A process of adjusting the polyphenol content to 0.5 to 17 ppm. A method for producing a packaged protein drink, comprising: [8] A method for suppressing an astringent taste in a packaged protein drink, comprising: adjusting the milk protein content to 8000 to 40000 ppm; A step of adjusting the Brix to 7.5 or less; A process of adjusting the polyphenol content to 0.5 to 17 ppm. A method for suppressing the astringent taste of a packaged protein drink, comprising: [Effects of the Invention]

[0008] The packaged protein drink of the present invention contains milk protein, yet has thirst quenching properties and suppresses the astringent taste derived from milk protein, making it palatably pleasing. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, an embodiment of the present invention will be described. A packaged protein drink according to one embodiment of the present invention contains milk protein, has low Brix, and also contains a predetermined amount of polyphenols.

[0010] (Milk protein) The milk proteins used in this embodiment include proteins derived from milk as well as various peptides and amino acids obtained by treating such proteins with enzymes, etc. The milk from which the milk proteins are derived may be milk derived from mammals, such as milk derived from cows, goats, sheep, horses, etc., but milk derived from cows (i.e., cow's milk) is preferred.

[0011] Milk proteins are roughly divided into casein and whey protein. Casein accounts for about 80% of the total protein in milk, for example, and is known to precipitate when milk is acidified to bring it to its isoelectric point. On the other hand, whey protein is found in whey, which is milk after casein has been removed, and accounts for about 20% of the total protein in milk. In this embodiment, it is preferable to use whey protein that does not easily precipitate even at low pH. It is particularly preferable to use whey protein selectively purified by ion exchange, because this allows for a highly transparent beverage even at low pH and visually conveys that the beverage has thirst-quenching properties. Commercially available whey protein selectively purified by ion exchange, such as Bipro (trade name, manufactured by Agropur), can be used. Whey protein purified by membrane filtration can also be preferably used, and commercially available products such as Lactocrystal Plus (manufactured by Nippon Shinyaku Co., Ltd.), WPC (manufactured by Fonterra), and PROLACTA (manufactured by Lactalis Ingredients) can be used.

[0012] The packaged protein drink according to this embodiment preferably contains 8,000 ppm (mass / mass) or more of milk protein, more preferably 10,000 ppm or more, particularly preferably 13,000 ppm or more, and particularly preferably 15,000 ppm or more. By having a milk protein content equal to or greater than the above-mentioned lower limit, it becomes easy to ingest a predetermined amount of protein when drinking the packaged protein drink. On the other hand, the milk protein content of the packaged protein drink according to this embodiment is preferably 40,000 ppm or less, more preferably 30,000 ppm or less, and particularly preferably 20,000 ppm or less. By having a milk protein content equal to or less than the above upper limit, the effect of this embodiment of suppressing the astringent taste derived from the milk protein is easily achieved, and the drink has a good smoothness when drunk, resulting in a palatably preferred drink with thirst-quenching properties. In this embodiment, the protein content is the value obtained by measuring total nitrogen by the Kjeldahl method and multiplying it by a conversion factor of 6.25. The unit (ppm) is parts per million, which represents the ratio of the component mass to the beverage mass, and the same applies hereinafter.

[0013] (Brix) The packaged protein beverage according to this embodiment preferably has a Brix of 7.5 or less, more preferably 6.0 or less, and particularly preferably 4.5 or less. If the Brix of the packaged protein beverage is equal to or less than the above upper limit, the beverage will have a smooth texture when consumed and will be a palatably preferred beverage with thirst-quenching properties. Conventionally, such packaged protein beverages with low Brix often have an astringent taste derived from the protein. However, in this embodiment, by adding polyphenols as described below, the astringent taste derived from the milk protein is suppressed, resulting in a beverage that is easy to drink. The lower limit of the Brix is ​​not particularly limited, but may be 0.6 or more, or 1.2 or more. In this embodiment, Brix is ​​a value measured using an optical refractometer. The Brix of the packaged protein drink can be adjusted by the contents of the milk protein and sugars described below.

[0014] (Milk protein / Brix) In the packaged protein beverage according to this embodiment, the milk protein content (unit: ppm) divided by the Brix value to obtain a dimensionless number (milk protein / Brix) is 0.06 × 10 4 It is preferable that the value is equal to or greater than 0.16×10 4More preferably, it is 0.25×10 or more. 4 A packaged protein beverage having a milk protein / Brix ratio within the above range, combined with the above-mentioned milk protein content and Brix range, is likely to be a beverage that allows effective intake of milk protein while providing thirst quenching properties.

[0015] (Polyphenols) In this embodiment, polyphenols are a type of plant-derived substance (phytochemical) and a general term for compounds having two or more phenolic hydroxyl groups per molecule. Polyphenols are broadly classified into low-molecular-weight polyphenols with a molecular weight of 500 or less and high-molecular-weight polyphenols with a molecular weight of more than 500. High-molecular-weight polyphenols are also commonly referred to as tannins. Representative low-molecular-weight polyphenols include flavonoids (flavonoids include compounds with a basic skeleton such as flavones, flavanones, catechins, anthocyanidins, isoflavonoids, and neoflavonoids), chlorogenic acid, gallic acid, and ellagic acid. Meanwhile, high-molecular-weight polyphenols are broadly classified into condensed tannins, in which low-molecular-weight polyphenols are polymerized via carbon-carbon bonds, and hydrolyzed tannins, in which sugars and gallic acid or their condensates are polymerized via ester bonds. Representative polyphenols include proanthocyanidins as condensed tannins and gallotannins and ellagitannins as hydrolyzed tannins. In addition to the simple substance, each polyphenol may be in a specific compound state such as a polymer or glycoside, as long as the physiologically active function of the polyphenol is not lost. There are various types of polyphenols depending on the degree of polymerization and the bonding position, but they all exhibit extremely strong antioxidant effects.

[0016] The packaged protein drink according to this embodiment contains polyphenols, which allows it to contain a high concentration of milk protein while suppressing the astringent taste inherent to the milk protein, making it palatably pleasing.

[0017] The polyphenols that can be used in this embodiment are not particularly limited, and polyphenols derived from various plants can be used. Examples of plants containing polyphenols include citrus fruits such as yuzu, grapefruit, orange, Shikwasa, mandarin orange, Ponkan orange, Iyokan orange, Hyuganatsu, yuzu, kabosu, sudachi, lemon, and lime; Vitaceae plants such as grape, muscat, white grape, and crimson grape; Rosaceae plants such as apple, plum, peach, strawberry, pear, loquat, and quince; beans such as soybean, black soybean, and peanut; tea, coffee, cacao, etc. The parts to be extracted can be appropriately selected from fruit, peel, seeds, flowers, roots, stems, leaves, etc. Among these, it is preferable to use polyphenols derived from yuzu, green tea, grape skin, coffee, soybean seed coat, etc.

[0018] The packaged protein beverage according to this embodiment preferably contains the polyphenols at 0.5 ppm or more, more preferably 0.8 ppm or more, and particularly preferably 1 ppm or more. By ensuring that the polyphenol content in the packaged protein beverage is equal to or greater than the lower limit, the effect of this embodiment of suppressing the astringent taste derived from milk proteins can be effectively achieved. On the other hand, the polyphenol content is preferably 17 ppm or less, more preferably 10 ppm or less, and particularly preferably 4 ppm or less. If the polyphenol content is high, the effect of suppressing the astringent taste of milk protein is not affected, but in beverages containing sugars as described below, browning of the beverage may occur over time. However, if the polyphenol content is below the upper limit, browning over time can be suppressed, making the beverage suitable for use as a packaged protein beverage. The polyphenol content in this embodiment is the amount determined by the Folin-Denis method using tannic acid as a standard substance.

[0019] (Milk protein / polyphenols) In the packaged protein drink according to this embodiment, the ratio of the milk protein content to the polyphenol content (milk protein / polyphenol) is 30×103 Preferably, it is 25 x 10 or less. 3 More preferably, it is 20×10 or less. 3 It is particularly preferable that the value is 15×10 or less. 3 When the milk protein / polyphenol ratio is equal to or less than the upper limit, the effect of this embodiment of suppressing the astringent taste derived from milk protein is effectively exhibited.

[0020] (sweetener) As the sweetener, sugars or sweeteners can be used, and examples of sugars include sucrose, fructose, glucose, high-fructose glucose liquid sugar, reduced maltose, etc. Examples of sweeteners include high-intensity sweeteners such as aspartame, acesulfame potassium, neotame, stevia extract, saccharin, and sucralose. Furthermore, sugar alcohols such as sorbitol, xylitol, and erythritol may be contained, as well as sugarless bulk sweeteners and bulk sugar sweeteners. These sugars or sweeteners can be used alone or in combination depending on the purpose. When using sugars, among the above, sugar The use of the above is particularly preferred because it can prevent the beverage from browning over time.

[0021] (acidifier) The packaged protein drink according to this embodiment preferably contains an acidulant. By including an acidulant in the packaged protein drink, the sourness is perceived favorably when consumed (particularly when a sweetener is used, the balance between sweetness and sourness is favorable), making it a drink that is highly palatably preferred. Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid, and salts thereof, which may be used alone or in combination of two or more. Among these, phosphoric acid, citric acid, and lactic acid are preferred. When these are used in combination, a combination of phosphoric acid with citric acid and / or lactic acid is particularly preferred.

[0022] The amount of acidulant in a packaged protein drink is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and particularly preferably 0.12% by mass or more. The amount of acidulant is preferably 0.4% by mass or less, more preferably 0.3% by mass or less, and particularly preferably 0.25% by mass or less. Packaged protein drinks containing an acidulant in the above range have a moderately sharp sour taste and are palatably preferred. When phosphoric acid and citric acid and / or lactic acid are used in combination as acidulants, the blending ratio is preferably such that the total blending amount of citric acid and lactic acid is 0.1 to 1, particularly preferably 0.2 to 0.5, when the blending amount of phosphoric acid is 1.

[0023] (Other ingredients) Ingredients that may be added to the packaged protein drink according to this embodiment upon formulation include antioxidants, flavorings, colorings (pigments), emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. These may be blended alone or in combination.

[0024] (water) Examples of water suitable for this embodiment include natural water, city water, well water, ion-exchanged water, and degassed water. Of these, ion-exchanged water or degassed water is preferred, and ion-exchanged degassed water is particularly preferred. By using degassed water, deterioration of the quality of the protein drink over time and color changes such as browning of the liquid can be more effectively suppressed. When degassed water is used, some or all of the water suitable for drinking can be degassed water.

[0025] (brightness) The packaged protein drink according to this embodiment preferably has a lightness (L) of 70 or more, more preferably 80 or more, and particularly preferably 90 or more. Packaged protein drinks with a lightness equal to or greater than the above lower limit are particularly preferred, as they can visually convey that they are near-water drinks with thirst-quenching properties. Note that the lightness (L) in this embodiment is the lightness (L) in the Hunter color space, and may be referred to simply as L or L value in this specification.

[0026] (pH) The packaged protein drink according to this embodiment preferably has a pH of 2.6 to 3.8, more preferably 3.0 to 3.6, and particularly preferably 3.4 to 3.6. With a pH within the above range, the packaged protein drink is less likely to become cloudy or precipitate, and can have a highly transparent appearance.

[0027] (acidity) Furthermore, the packaged protein beverage according to this embodiment preferably has an acidity of 0.11 to 0.30, more preferably 0.14 to 0.24, and particularly preferably 0.17 to 0.21. The acidity in this embodiment is measured by potentiometric titration using a 0.1 mol / L sodium hydroxide standard solution and calculated in terms of citric acid. Having an acidity within the above range makes it easier to obtain a refreshing feeling when ingested, and makes it easier to produce a beverage with thirst-quenching properties.

[0028] (container) The packaged protein-containing beverage according to this embodiment is provided in a container. The container used in this embodiment is not particularly limited, and may be any commonly used beverage container, such as a PET bottle, a metal can, a bottle, or a paper container (including those combined with a plastic film). In a particularly preferred aspect of this embodiment, a beverage with a high L value and thirst-quenching properties can be visually appealing. For such beverages, a container in which at least a portion of the container is translucent can be suitably used. From this perspective, a PET bottle is one of the preferred containers for this embodiment. The packaged protein drink according to this embodiment can usually be consumed as is without dilution, but is not limited to this.

[0029] (Manufacturing method) The packaged protein beverage according to this embodiment can be produced by a conventional method, except that the milk protein content, Brix, and polyphenol content are adjusted to fall within predetermined ranges. For example, milk protein and polyphenols are added to water, and sugars and other ingredients are added as needed to achieve the desired Brix. If desired, other ingredients such as an acidulant are also added and stirred, and the pH is adjusted as needed to prepare a liquid formulation. The mixture is then filled into containers and heat-sterilized. These steps can be performed by techniques known in the art. For example, heat-sterilization is performed using a heat-sterilization device such as a plate heater or a tube heater, by holding the mixture at a temperature of 80 to 150°C for 10 to 120 seconds, and then the mixture is filled into containers according to a conventional method. In this way, a packaged protein drink can be obtained.

[0030] The above-mentioned packaged protein beverage contains milk protein, but the astringent taste derived from the milk protein is suppressed (corresponding to the astringent taste suppression method according to the present invention). Furthermore, the above-mentioned packaged protein beverage has the astringent taste derived from the milk protein suppressed and has thirst quenching properties, making it palatably preferred.

[0031] The above-described embodiments have been described to facilitate understanding of the present invention, and are not intended to limit the present invention. Therefore, each element disclosed in the above embodiments is intended to include all design modifications and equivalents that fall within the technical scope of the present invention. [Example]

[0032] The present invention will be explained in more detail below by showing production examples, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.

[0033] [Production Example 1] Production of packaged protein drink The raw materials shown below were mixed with water to prepare a formulation so that the final concentration in the packaged protein drink would be the concentration shown in Table 1. The mixture was then sterilized in a UHT sterilizer (106°C for 30 seconds), filled into 200 ml PET bottles, sterilized by inversion for 30 seconds, and cooled under running water to obtain packaged protein drinks (Samples 1 to 8).

[0034] (raw materials) Sucrose Milk whey protein-1 (product name: "Bipro 9500", manufactured by AGROPUR, protein content: 90.8% by mass) Tea polyphenol-1 (product name "Theafuran 30A" (manufactured by Ito En Co., Ltd., polyphenol content: 39.5% by mass) diluted with purified water to 0.75% by mass) Yuzu polyphenols (manufactured by Toyo Sugar Refining Co., Ltd., polyphenol content: 15.7% by mass) Phosphoric acid (75% by mass, the values ​​in the table indicate the phosphoric acid content) Citric acid

[0035] The polyphenol content in the above raw materials was determined by the Folin-Denis method using tannic acid as a standard substance.

[0036] <Test Example 1> Measurement of physical properties The physical properties of the packaged protein drink (sample) obtained in Production Example 1 were measured as follows. The pH was measured at a product temperature of 20°C using a Horiba F-52 tabletop pH meter. Brix (Bx) was measured at a product temperature of 20°C using an optical refractometer (Atago Co., Ltd., Digital Refractometers, RX5000α-Bev). The acidity (Ac) was measured using an automatic titrator (Hiranuma Sangyo Co., Ltd., COM-1750) based on potentiometric titration with a 0.1 mol / L sodium hydroxide standard solution, and calculated in terms of citric acid. The lightness (L) was measured using a spectrophotometer (manufactured by Nippon Denshoku Industries Co., Ltd., colorimeter ZE-2000). The results are shown in Table 1.

[0037] <Test Example 2> Sensory evaluation test A sensory evaluation test was conducted on each of the packaged protein beverages (samples) obtained in Production Example 1. The sensory evaluation test was conducted by five trained panelists in charge of beverage development, who tasted 200 mL of samples cooled to 5°C. The two items of astringency and smoothness were evaluated on a five-point scale using the controls and evaluation criteria shown. The score given by the majority of the evaluators was used as the rating, and in cases where the number of evaluators was the same, the rating was decided by discussion among the panelists. The results are shown in Table 1.

[0038] =Astringent taste= Positive control: distilled water Negative control: A sample with the same composition as Sample 1, except that the amount of milk whey protein-1 (Bipro 9500) was changed to 7% by mass. Evaluation criteria: 5: Almost no astringent taste is felt (similar to the positive control), and it is extremely good. 4: Slightly astringent taste compared to the positive control, but still good 3: Compared to the positive control, there is a sense of astringency, but it is weaker than the negative control and is still drinkable. 2: A strong astringent taste similar to that of the negative control was felt, and the taste was at the limit of drinkability. 1: Strong astringent taste (similar to the negative control) and not suitable for drinking

[0039] =Easy to swallow= Positive control: Commercially available near water (Ito En Co., Ltd. "Lemon Water with Sliced ​​Lemons", Bx: 1.7, protein content: 0% by mass, polyphenols: 0% by mass) Negative control: Commercially available milk (Meiji "Oishii Gyunyu", Bx: 13, protein content: 3.3% by mass, polyphenols: 0% by mass) Evaluation criteria: 5: The smoothness is equivalent to that of the positive control, and is extremely good. 4: The texture is similar to that of the positive control, and is good. 3: Slightly different from the positive control, but can be drunk without any resistance. Acceptable range. 2: The taste is similar to that of the negative control, and there is a slight resistance to the throat when drinking. 1: The texture is similar to that of the negative control, but there is some resistance in the throat.

[0040] <Test Example 3> Long-term storage test The packaged protein drink (sample) obtained in Production Example 1 was stored at 25°C in a dark place for 9 months, and then the liquid color was visually evaluated according to the following criteria.

[0041] (visual evaluation) Positive control: Each sample was stored at 5℃ in the dark for 9 months. Evaluation criteria: 3: Equivalent to the positive control, no browning, very good. 2: There is browning compared to the positive control, but it is enough to still be recognized as the same beverage. 1: The beverage was clearly browned compared to the positive control, to the extent that it was recognized as a different beverage.

[0042] [Table 1]

[0043] As shown in Table 1, the packaged protein drink (sample) satisfying the requirements of the present invention had a smooth aftertaste and suppressed the astringent taste derived from milk protein. Furthermore, the packaged protein drink (sample) satisfying the requirements of the present invention also suppressed browning after long-term storage.

[0044] [Production Example 2] Production of packaged protein drink Packaged protein beverages (samples 9 to 15) were obtained in the same manner as in Production Example 1, except that milk whey protein-2 (product name "Lacto Crystal Plus", manufactured by Nippon Shinyaku Co., Ltd., milk protein content: 87.7% by mass) was further used as the milk protein.

[0045] The resulting packaged protein drinks (samples 9 to 15) were measured for physical properties in the same manner as in Test Example 1, and subjected to a sensory evaluation test in the same manner as in Test Example 2. The results are shown in Table 2.

[0046] [Table 2]

[0047] As shown in Table 2, the packaged protein drink that meets the requirements of the present invention allows the intake of a specified amount of protein, is smooth and has excellent thirst-quenching properties, and has a suppressed astringent taste derived from milk protein. Furthermore, the same tendency was observed even when the type of milk protein was changed.

[0048] [Production Example 3] Production of packaged protein drink Packaged protein beverages were obtained in the same manner as in Production Example 1, except that sucrose or high fructose corn syrup was used as the sugar raw material and the blending amounts were changed to the values ​​shown in Table 3 (samples 16 to 25).

[0049] The resulting packaged protein beverages (Samples 16 to 25) were subjected to measurements of physical properties and sensory evaluation tests in the same manner as in Test Examples 1 and 2. Furthermore, Samples 16 to 24 were subjected to a long-term storage test in the same manner as in Test Example 3. The results are shown in Table 3. For comparison, the results of Sample 3 obtained in Production Example 1 are also shown in Table 3.

[0050] [Table 3]

[0051] As shown in Table 3, the packaged protein beverage satisfying the requirements of the present invention was smooth and had a suppressed astringent taste derived from milk protein. Furthermore, by using sucrose as the sugar, a better visual evaluation was obtained after long-term storage.

[0052] [Production Example 4] Production of packaged protein drink In addition to green tea polyphenol-1 and yuzu polyphenol, the following polyphenols were used as raw materials, and the amounts were changed to the values ​​shown in Table 4. The same production method as in Production Example 1 was used to obtain packaged protein beverages (samples 26 to 31).

[0053] Grape skin polyphenols (product name: Resveratrol WSP0.5, manufactured by Oryza Oil & Fat Chemical Co., Ltd., polyphenol content: 4.0% by mass) Coffee polyphenols (product name: "Green Coffee Bean Extract-P", manufactured by Oryza Oil & Fat Chemical Co., Ltd., polyphenol content: 36.5% by mass) Black soybean polyphenols (product name: Chronocare SP-60, manufactured by Fujicco Co., Ltd., polyphenol content: 45.9% by mass) Tea polyphenol-2 (product name "N Theafuran 90S", manufactured by Ito En Co., Ltd., polyphenol content: 83.9% by mass, diluted with purified water to 1.0% by mass)

[0054] The resulting packaged protein beverages (Samples 26 to 31) were subjected to measurement of physical properties and the like in the same manner as in Test Example 1, and to sensory evaluation in the same manner as in Test Example 2. Furthermore, an evaluation of aggregated precipitates was carried out in Test Example 4 described below. The results are shown in Table 4. For comparison, Sample 1 obtained in Production Example 1 was also evaluated in the same manner.

[0055] Test Example 4: Evaluation of flocculated sediments The packaged protein drink (sample) obtained in Production Example 3 was sterilized by inversion and cooled in running water, and immediately (immediately after production) the presence or absence of aggregated precipitates was evaluated according to the following criteria. =Evaluation of flocculated sediments= Negative control: A sample with the same composition as Sample 1, except that the polyphenol was changed to 0.01% by mass of black soybean polyphenol (product name "Chronocare SP-60"). Evaluation criteria: 3: No flocculated sediment, good. 2: There is a small amount of flocculated sediment, but it is good. 1: Large amount of aggregated sediment (same as negative control) and not suitable for drinking.

[0056] [Table 4]

[0057] As shown in Table 4, even when other polyphenols were used, the astringent taste derived from milk protein was suppressed.

[0058] [Production Example 5] Production of packaged protein drink Among the raw materials, in addition to the above-mentioned citric acid and / or phosphoric acid, lactic acid (50% by mass, the values ​​in the table indicate the lactic acid content) was used as the acidulant, and the amounts were changed to the values ​​shown in Table 5. Except for this, the same production procedures as in Production Example 1 were carried out to obtain packaged protein beverages (samples 32 to 41).

[0059] The resulting packaged protein beverages (samples 32 to 41) were measured for physical properties in the same manner as in Test Example 1. In addition to the same two items as in Test Example 2, the sensory evaluation also included evaluation of flavor on a five-point scale using the following controls and evaluation criteria. The number of panelists, drinking method, and method for determining the scores were the same as in Test Example 2. The results are shown in Table 5.

[0060] =Good balance of sweetness and sourness= Positive control: Sample 3 Negative control a: A sample with the same composition as sample 3 except that no acidulant was added. Negative control b: A sample with the same composition as sample 3 except that the acidulant was changed to 0.5% by mass of citric acid. Evaluation criteria: 5: Good balance of sweetness and sourness (same as the positive control), extremely good. 4a: Slightly less sour than the positive control, but still good. 4b: Slightly more sour than the positive control, but still good. 3a: The balance of sweetness and sourness is between that of the positive control and negative control a, and the sweetness from the sugar lingers slightly on the tongue. 3b: The balance of sweetness and sourness is between that of the positive control and negative control b, and a slightly strong sourness remains. 2a: Although not as sweet as the negative control a, the sweetness of the sugar remains on the tongue. 2b: Although not as strong as the negative control b, a strong sour taste remains. 1a: The sweetness of sugar lingers strongly on the tongue (same as negative control a). 1b: Too sour (same as negative control b).

[0061] [Table 5]

[0062] As shown in Table 5, the use of a specific acidulant resulted in a particularly good balance between sweetness and sourness. [Industrial Applicability]

[0063] The packaged protein beverage of the present invention contains milk protein, yet has thirst-quenching properties and suppresses the astringent taste derived from milk protein, making it palatably appealing. It is extremely beneficial in a wide range of drinking situations, such as for elderly people who tend to suffer from daily protein deficiencies, and during sports when active protein intake is desired in addition to hydration.

Claims

1. Contains 8,000 to 40,000 ppm of milk protein, Contains 0.5 to 17 ppm of polyphenols, A packaged protein drink having a Brix of 7.5 or less.

2. The ratio of the milk protein content to the polyphenol content (milk protein / polyphenol) is 30×10 ３ 2. The packaged protein drink according to claim 1, wherein:

3. 3. The packaged protein beverage according to claim 1, wherein the polyphenol is derived from one or more polyphenols selected from the group consisting of green tea, yuzu, coffee, grape skin, and soybean seed coat.

4. 4. The packaged protein drink according to claim 1, further comprising an acidulant.

5. 5. The packaged protein drink according to claim 4, wherein the acidulant is one or more selected from the group consisting of phosphoric acid, citric acid, and lactic acid.

6. The packaged protein drink according to any one of claims 1 to 5, further comprising sucrose.

7. A method for producing a packaged protein beverage, comprising: adjusting the milk protein content to 8,000 to 40,000 ppm; adjusting the Brix to 7.5 or less; adjusting the polyphenol content to 0.5 to 17 ppm; A method for producing a packaged protein drink, comprising:

8. A method for suppressing an astringent taste in a packaged protein drink, comprising: adjusting the milk protein content to 8,000 to 40,000 ppm; adjusting the Brix to 7.5 or less; adjusting the polyphenol content to 0.5 to 17 ppm; A method for suppressing the astringent taste of a packaged protein drink, comprising:

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