Protein-containing acidic drinks

Abstract

The present invention pertains to: a beverage containing (A) a protein, (B) a soy polysaccharide, high methoxyl pectin, or a combination thereof, and (C) citrus fiber, the beverage having a pH at 10°C of 3.2 to 4.4; and a method for manufacturing the beverage. In the beverage of the present invention, precipitation is suppressed even when protein is contained at a high concentration under acidic conditions.

Description

[Technical Field]

[0001] The present invention relates to a beverage in which protein precipitation is suppressed and the flavor, sourness, or bitterness specific to proteins is suppressed, and a method for producing the same. [Background technology]

[0002] As consumer preferences diversify, a wide variety of dairy beverages are now available on the market, and dairy beverages containing a certain amount of protein components are also being manufactured. For example, acidic foods and beverages containing milk protein are commonly formulated with thickening stabilizers such as sodium carboxymethylcellulose, water-soluble hemicellulose, and high methoxyl (HM) pectin (see Patent Documents 1 to 4).

[0003] Furthermore, in addition to high methoxyl pectin, fibrous insoluble cellulose has also been added to suppress protein aggregation, precipitation, etc. (see Patent Document 5). Furthermore, soybean polysaccharides, HM pectin, and fibrous insoluble cellulose have also been used in combination to suppress protein aggregation and precipitation in acidic milk drinks containing 3% by mass or more of milk protein (see Patent Document 6). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-208701 [Patent Document 2] Japanese Patent Application Publication No. 8-280366 [Patent Document 3] Japanese Patent Application Publication No. 11-225669 [Patent Document 4] Japanese Patent Application Laid-Open No. 2005-323530 [Patent Document 5] Japanese Patent Application Laid-Open No. 2005-245217 [Patent Document 6] WO2016 / 068251 publication Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, with increasing fitness awareness and health consciousness among active seniors, there has been a high demand for liquid food compositions such as beverages containing high concentrations of protein, and furthermore, an increasing number of consumers are seeking beverages that have added flavors, such as fruit, to protein-containing acidic beverages.However, such acidic beverages have the problem that the added protein is prone to aggregation and precipitation, and also that an increase in the protein content in the beverage can result in the development of a unique flavor from the added milk protein, soy protein, etc.

[0006] Therefore, the present invention relates to providing a beverage in which protein precipitation is suppressed even when the beverage contains a high concentration of protein under acidic conditions, and in which the off-flavor caused by the protein is suppressed. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors discovered that by adding soy polysaccharides and / or high methoxyl pectin, and citrus fiber to a beverage containing 3 to 10% by mass of protein, protein precipitation under acidic conditions is suppressed and off-flavors caused by protein are also suppressed, leading to the completion of the present invention.

[0008] That is, the present invention includes the following aspects. [1] 3-10% by mass of (A) protein; 0.1 to 1.5% by mass of (B) soybean polysaccharides, high methoxyl pectin, or a combination thereof; and 0.01 to 0.5% by mass of (C) citrus fiber; and having a pH of 3.2 to 4.4 at 10°C. [2] The beverage according to [1], further comprising (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti, wherein the content of the (D) component per 1 part by mass of the (C) component is 0.05 to 20 parts by mass. [3] The beverage according to [1] or [2], wherein the (A) protein is one or more selected from the group consisting of milk protein, soy protein, and pea protein. [4] The beverage according to any one of [1] to [3], wherein the lipid content is 0.2% by mass or less. [5] The beverage according to any one of [1] to [4], which has a viscosity of 100 mPa·s or less at 5°C and 60 rpm as measured using a B-type rotational viscometer. [6] (a) 3 to 10% by mass of (A) protein, 0.1 to 1.5% by mass of (B) soy polysaccharide, high methoxyl pectin, or a combination thereof, and 0.01 to 0.5% by mass of (C) citrus fiber; in water to prepare a liquid; (b) homogenizing the liquid; and (c) adjusting the pH of the liquid to 3.2 to 4.4; A method for producing a beverage, comprising: [7] The method according to [6], wherein the liquid further contains (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti, and the content of the component (D) per 1 part by mass of the component (C) is 0.05 to 20 parts by mass. [8] The method according to [6] or [7], wherein the (A) protein is one or more selected from the group consisting of milk protein, soy protein, and pea protein. [9] The method according to any one of [6] to [8], wherein the step (b) is carried out after the step (c).

[10] The method according to any one of [6] to [8], wherein the step (b) is carried out before and after the step (c). [Effects of the Invention]

[0009] The beverage of the present invention is inhibited from precipitating even when it contains a high concentration of protein under acidic conditions, and further inhibits the protein-specific flavor, sourness, or bitterness that may occur when a high concentration of protein is contained under acidic conditions. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Beverage] The beverage of the present invention is an acidic beverage containing 3 to 10% by mass of (A) protein; 0.1 to 1.5% by mass of (B) soy polysaccharides, high methoxyl pectin, or a combination thereof; and 0.01 to 0.5% by mass of (C) citrus fiber.

[0011] ((A) Protein) The type of protein for component (A) of the present invention is not particularly limited, but examples include milk-derived proteins (milk, skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein (whey), casein, lactoferrin, etc.), soy protein (including soy milk, etc.), egg proteins (egg white, albumin, etc.), gelatin, collagen, pea protein, mung bean protein, barley protein, wheat protein (gluten, etc.), rice protein, vegetable-derived proteins, fruit-derived proteins, microbial-derived proteins (yeast-derived proteins, etc.), and hydrolysates thereof. The beverage of the present invention may contain one or more of these proteins. In particular, from the viewpoint of significantly achieving the effects of the present invention, the beverage of the present invention preferably contains one or more proteins selected from the group consisting of milk-derived proteins, soybean proteins, and pea proteins, more preferably contains one or more proteins selected from the group consisting of milk-derived proteins and soybean proteins, and even more preferably contains at least a milk-derived protein.

[0012] When a milk-derived protein is used as the protein, it is preferable that the protein contains one or more selected from the group consisting of milk protein concentrate (MPC), whey protein (whey protein concentrate, WPC), casein, skim milk powder, and hydrolysates thereof (e.g., casein hydrolysates, etc.). In particular, the beverage of the present invention preferably contains one or more selected from the group consisting of milk protein concentrate, casein, skim milk powder, and hydrolyzates thereof. Although casein components tend to precipitate at high concentrations with these proteins, the effects of the present invention are significantly enhanced.

[0013] Milk protein concentrate is a product made by isolating milk proteins and contains both casein and whey protein, which is the water-soluble protein that remains after removing casein, fat, and other fat-soluble components from milk. The main components of whey protein are proteins such as β-lactoglobulin, α-lactoglobulin, and lactoferrin, and may also contain lactose, water-soluble vitamins, and salts. Casein is a protein containing phosphate groups contained in milk, dairy products, etc., and is a protein that precipitates when milk, etc. is acidified.

[0014] The beverage of the present invention contains 3 to 10 mass % of protein as component (A). Furthermore, the content of component (A) in the beverage of the present invention is not particularly limited, and may be, for example, 3.1% by mass or more, 3.2% by mass or more, 3.3% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, 3.9% by mass or more, 4.1% by mass or more, 4.2% by mass or more, 4.3% by mass or more, 4.4% by mass or more, 4.6% by mass or more, 4.7% by mass or more, 4.8% by mass or more, or 4.9% by mass or more, relative to the total amount of the beverage; and from the viewpoint of improving the fluidity of the beverage, it may be, for example, 10% by mass or less, 9.5% by mass or less, 9% by mass or less, 8.5% by mass or less, or 8% by mass or less, relative to the total amount of the beverage. The protein content in a beverage can be quantified by known methods such as the Kjeldahl method.

[0015] ((B) Soybean polysaccharides, high methoxyl pectin, or a combination thereof) The soybean polysaccharides that can be used in the beverage of the present invention are water-soluble and may include those known as soybean dietary fiber or water-soluble soybean hemicellulose, etc. Without being bound by any particular theory, it is believed that they act as stabilizers in acidic beverages, suppressing protein aggregation, precipitation, phase separation, etc., without resulting in a highly viscous texture.

[0016] The soybean polysaccharides can be prepared by heating, extracting, purifying, and optionally sterilizing in a weakly acidic environment in insoluble dietary fiber (okara), which is typically produced during the production of soy protein isolate from soybeans. Such soybean polysaccharides are commercially available, for example, from San-Ei Gen F.F.I. under the names Water-Soluble Soybean Polysaccharides SM-700, SM-900, SM-1200, and SM-1600.

[0017] Pectin has a main chain containing galacturonic acid and rhamnose, with side chains centered on neutral sugars attached to the rhamnose in the main chain. Furthermore, a portion of the galacturonic acid that makes up the majority of the main chain is esterified with methyl or acetyl groups. The high methoxyl pectin (HM pectin) of component (B) of the present invention is a pectin with a degree of methyl esterification (DE), which is the molar content (%) of methyl-esterified galacturonic acid relative to the total number of moles of galacturonic acid, of 50% or more. DE can be measured according to the method employed in the examples of WO 2015 / 159990.

[0018] The DE of the high methoxyl pectin used in the present invention is preferably 60% or more, more preferably 65% ​​or more, and even more preferably 70% or more, from the viewpoint of significantly achieving the effects of the present invention. Such high methoxyl pectin is commercially available, and an example of such high methoxyl pectin is SM-666 manufactured by San-Ei Gen F.F.I., Inc. Without being bound by any particular theory, it is known that separation and precipitation of acidic milk beverages occurs when the pH reaches near the isoelectric point (4.6) of casein protein, causing the casein protein to lose its charge repulsion and become more susceptible to acid coagulation. For example, high methoxyl pectin, which is used as a stabilizer in commercially available yogurt drinks, binds to casein protein due to its charge, creating charge repulsion and stabilizing it, preventing the casein protein from coagulating with acid, and thus preventing separation and precipitation of low-viscosity liquid acidic milk beverages.

[0019] The total content of component (B) in the beverage of the present invention may be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.5% by mass or more, and may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1.5% by mass or less, or 1.35% by mass or less, based on the total amount of the beverage.

[0020] The soy polysaccharide content of the beverage of the present invention may be, for example, 0.1% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, or 0.9% by mass or more, relative to the total amount of the beverage, and may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1.8% by mass or less, 1.5% by mass or less, 1.4% by mass or less, 1.3% by mass or less, 1.2% by mass or less, or 1% by mass or less.

[0021] The content of high methoxyl pectin in the beverage of the present invention may be, for example, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, relative to the total amount of the beverage, and may be, for example, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.4% by mass or less, or 0.35% by mass or less.

[0022] (C) Citrus Fiber The citrus fiber used in the present invention is dietary fiber derived from one or more fruits selected from the group consisting of lemon, lime, yuzu, orange, grapefruit, and summer mandarin. Preferred examples of citrus fiber used in the present invention include dietary fiber extracted from lemon and lime, such as Homogen (trademark) 3339 (Sanei Gen F.F.I., Inc.). Citrus fiber is characterized by its high content of insoluble dietary fiber, such as cellulose and hemicellulose, found in the cell walls of the cells that make up the fruit, and by its partial retention of the fibrous tissue structure of the fruit.

[0023] Citrus fiber is prepared, for example, from the residue obtained by removing the juice from fruit, or from a purified product obtained by purifying the residue by filtration or the like.

[0024] The water retention capacity after immersing 1 part by mass of citrus fiber in water at 25°C for 24 hours is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, even more preferably 15 parts by mass or more, and particularly preferably 20 parts by mass or more. The water retention capacity is determined by immersing 1 g of citrus fiber in 60 mL of water, centrifuging to remove the water, and subtracting the mass before immersion in water from the mass afterwards. The dietary fiber content of the citrus fiber is preferably 85% by mass or more. The citrus fiber may be in the form of a powder. The citrus fiber powder may be obtained by passing the citrus fiber through a sieve having a mesh opening of 100 μm or less, 10 μm or less, or 1 μm or less.

[0025] The content of component (C) in the beverage of the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it may be, for example, 0.01 mass% or more, 0.015 mass% or more, 0.02 mass% or more, or 0.05 mass% or more, relative to the total amount of the beverage, and from the viewpoint of improving the fluidity of the beverage, it may be, for example, 0.5 mass% or less, 0.4 mass% or less, 0.3 mass% or less, 0.2 mass% or less, 0.15 mass% or less, or 0.1 mass% or less, relative to the total amount of the beverage.

[0026] The content of component (C) per 1 part by mass of component (A) in the beverage of the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is, for example, 0.005 parts by mass or more, 0.01 parts by mass or more, 0.02 parts by mass or more, 0.05 parts by mass or more, or 0.1 parts by mass or more, and, for example, 0.17 parts by mass or less, 0.16 parts by mass or less, 0.15 parts by mass or less, 0.14 parts by mass or less, or 0.13 parts by mass or less.

[0027] In the beverage of the present invention, component (C) not only has the effect of suppressing protein precipitation, but also has the effect of suppressing the flavor, sourness, and bitterness specific to proteins, and of improving the aftertaste.

[0028] (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti) In order to further enhance the effects of the present invention, the beverage of the present invention may further contain, in addition to components (A) to (C), component (D), which is one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose (CMC-Na), guar gum, locust bean gum, gum arabic, and gum ghatti. When the beverage of the present invention contains at least sodium carboxymethylcellulose as component (D), it is preferable in that the flavor and sour and bitter irritation specific to proteins can be suppressed, and the effect of improving the aftertaste can be further enhanced.

[0029] Gum arabic is a polysaccharide obtained from the sap of Acacia plants (e.g., Acacia senegal and Acacia seyal), which are legumes. Although the molecular structure of gum arabic has not been fully elucidated, it is known to contain galactose, arabinose, rhamnose, and glucuronic acid as its constituent sugars.

[0030] The content of component (D) in the beverage of the present invention is not particularly limited, but from the viewpoint of further enhancing the effects of the present invention, it is preferably 0.0001% by mass or more, more preferably 0.0002% by mass or more, even more preferably 0.0005% by mass or more, even more preferably 0.001% by mass or more, and particularly preferably 0.005% by mass or more, relative to the total amount of the beverage; and from the viewpoint of improving fluidity, it may be, for example, 0.4% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.15% by mass or less, relative to the total amount of the beverage.

[0031] The content of component (D) in the beverage of the present invention per 1 part by mass of component (C) is preferably 0.05 to 20 parts by mass, more preferably 0.1 to 10 parts by mass, even more preferably 0.1 to 5 parts by mass, even more preferably 0.1 to 2 parts by mass, and particularly preferably 0.1 to 1 part by mass. Furthermore, the content of component (D) in the beverage of the present invention may be 0.5 to 2 parts by mass per part by mass of component (C).

[0032] The content of component (D) per 1 part by mass of component (C) in the beverage of the present invention is not particularly limited, but may be, for example, 0.01 part by mass or more, 0.02 part by mass or more, 0.05 part by mass or more, 0.1 part by mass or more, 0.5 part by mass or more, and may be, for example, 20 parts by mass or less, 10 parts by mass or less, 5 parts by mass or less, 2 parts by mass or less, or 1 part by mass or less.

[0033] In addition to the components (A) to (D), the beverage of the present invention may further contain other water-soluble polysaccharides, as long as the effects of the invention are not impaired.

[0034] Other water-soluble polysaccharides include, but are not limited to, welan gum, xanthan gum, tara gum, deacylated gellan gum, native gellan gum, carrageenan (e.g., kappa type, iota type, lambda type, etc.), tamarind seed gum, glucomannan, psyllium seed gum, macrophomopsis gum, agar, gelatin, alginic acid, alginates (e.g., sodium alginate, potassium alginate, calcium alginate, alginate esters, etc.), pullulan, curdlan, tragacanth gum, arabinogalactan, karaya gum, furcellaran, celluloses (e.g., Examples of the surfactant include one or more selected from the group consisting of starches (e.g., starch, sodium carboxymethyl starch, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, phosphate cross-linked starch, starch octenyl succinate, starch acetate, etc.), and dextrins (e.g., polydextrose, indigestible dextrin, etc.).

[0035] The total content of the other water-soluble polysaccharides in the beverage of the present invention is not particularly limited, but is preferably 0.001 to 4 mass %, more preferably 0.01 to 3 mass %, based on the total amount of the beverage.

[0036] The lipid content of the beverage of the present invention is not particularly limited, and may be, for example, 0.2% by mass or less, 0.1% by mass or less, or substantially no lipid (less than 0.1% by mass) relative to the total amount of the beverage. When the amount of lipid is low, protein emulsion stabilization is difficult and precipitation tends to occur easily, but the beverage of the present invention exhibits the effect of inhibiting protein precipitation even with the low lipid content described above. The lipid content of the beverage of the present invention is not particularly limited, but may be 0.02% by mass or more, or 0.04% by mass or more.

[0037] (pH / physical properties) The pH of the beverage of the present invention at 10°C is, for example, 3 to 5. More specifically, the pH may be, for example, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, or 3.7 or more, and may be, for example, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.07 or less. At such an acidic pH, an unpleasant sour taste (acidity) is likely to occur. However, in the present invention, the inclusion of component (C) suppresses the sour taste. Furthermore, by further including sodium carboxymethylcellulose as component (D), this effect may be even more pronounced.

[0038] In order to achieve good fluidity, the viscosity of the beverage of the present invention at a product temperature of 5°C may be, for example, 100 mPa·s or less, 80 mPa·s or less, 60 mPa·s or less, or 50 mPa·s or less, or may be, for example, 5 mPa·s or more, or 10 mPa·s or more.

[0039] In this specification, the viscosity is measured using a B-type rotational viscometer at a rotation speed of 60 rpm. Specifically, the viscosity is measured using a B-type rotational viscometer, VISCOMETER TVB-10 (manufactured by Toki Sangyo Co., Ltd.), and the attached TM1 rotor as the rotor.

[0040] (form) Specific forms of the beverage of the present invention include, for example, soft drinks, alcoholic drinks, nutritional drinks, liquid diets, and enteral nutrients. The beverage of the present invention is preferably a soft drink, more preferably a dairy drink (a drink containing milk or a milk-derived component as a main ingredient, such as a milk drink, fermented milk, or lactic acid bacteria drink), and particularly preferably a dairy drink.

[0041] In this specification, a soft drink refers to a drink with an alcohol content of less than 1. Specific examples of soft drinks include dairy drinks, energy drinks, health drinks (medicinal drinks, health support drinks, functional soft drinks, sports drinks, vinegar drinks, etc.), plant-based drinks (grain drinks made primarily from rice, soy milk, or almonds, etc.), non-alcoholic drinks, carbonated drinks, fruit juice drinks, vegetable drinks, mixed fruit juice drinks with vegetables, fruit pulp drinks, coffee drinks, malt drinks, sports drinks, tea drinks (green tea, black tea, oolong tea, etc.), jelly drinks, cocoa drinks, chocolate drinks, amazake (sweet sake), shruko (sweet red bean paste), soup drinks, powdered soup drinks, etc.

[0042] In this specification, "dairy beverage" refers to a milk beverage as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951). In other words, a milk beverage is a beverage whose main ingredient is raw milk, cow's milk, special cow's milk, or a food product manufactured using these as an ingredient, other than those listed in Article 2, Paragraphs 2 to 11 and Paragraphs 13 to the preceding paragraph of the same ordinance. Examples include milk protein beverages and coffee milk.

[0043] The form of the container is not particularly limited, but for example, a paper pack, a brick pack, a PET bottle, a can, a bottle, a pouch, a plastic cup container, etc. can be used.

[0044] (Effects of the beverage of the present invention) The beverage of the present invention is prevented from precipitating even when it contains a high concentration of protein under acidic conditions. Furthermore, the beverage of the present invention suppresses the protein-specific flavor, sourness, and bitterness that arise from the high protein concentration under acidic conditions. The protein-specific flavor and sourness and bitterness suppression effects of the beverage of the present invention are greater than those when fermented cellulose or microcrystalline cellulose is used instead of component (C). Furthermore, the beverage of the present invention is improved in harshness, grassy smell, animal smell, and aftertaste.

[0045] [Beverage manufacturing method] In one embodiment, a method for producing a beverage of the present invention includes the steps of: mixing (A) protein, (B) soy polysaccharide, high methoxyl pectin, or a combination thereof, and (C) citrus fiber in water to prepare a liquid; homogenizing the liquid; and adjusting the pH of the liquid.

[0046] In one embodiment, the production method of the present invention includes the steps of: mixing (A) protein; (B) soybean polysaccharides, high methoxyl pectin, or a combination thereof; (C) citrus fiber; and (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti in water to prepare a liquid; homogenizing the liquid; and adjusting the pH of the liquid; The method includes:

[0047] In one embodiment, the production method of the present invention includes the steps of: mixing (A) protein; (B) soybean polysaccharides, high methoxyl pectin, or a combination thereof; (C) citrus fiber; and (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti in water to prepare a liquid; and then adjusting the pH of the liquid; and then homogenizing the liquid; The method includes:

[0048] In a more preferred embodiment, the production method of the present invention includes the steps of: mixing (A) protein; (B) soybean polysaccharides, high methoxyl pectin, or a combination thereof; (C) citrus fiber; and (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti in water to prepare a liquid; and then homogenizing the liquid; and then adjusting the pH of the liquid; and then further homogenizing the liquid; The method includes:

[0049] (Step of preparing a liquid containing components (A) to (D)) The order of addition of components (A) to (D) is not particularly limited, and the contents of components (A) to (D) are preferably the amounts described above in the section [Beverage]. One embodiment of the step of preparing a liquid containing components (A) to (D) includes: (i) a step of stirring only a protein in water to prepare a first liquid; (ii) a step of mixing polysaccharides other than proteins (components (B) to (D)) in water to prepare a second liquid; and then the first and second liquids may be mixed. In this case, the temperature at which only the protein is heated to dissolve is not particularly limited as long as it is a temperature at which the protein used can be dissolved, but may be, for example, 50°C or higher, 55°C or higher, 60°C or higher, or 65°C or higher, and from the viewpoint of suppressing protein denaturation, may be, for example, 80°C or lower, 75°C or lower, or 70°C or lower. On the other hand, the temperature at which polysaccharides other than proteins are heated and dissolved is, for example, 70°C or higher, 75°C or higher, or 80°C or higher, and, for example, 100°C or lower, or 95°C or lower.

[0050] In another embodiment of the step of preparing the liquid, the protein and polysaccharides other than protein (components (B) to (D)) may be heated and stirred in water to prepare a solution. The temperature for heating and stirring is, for example, 50°C or higher, 55°C or higher, 60°C or higher, or 65°C or higher, and from the viewpoint of suppressing protein denaturation, the temperature can be, for example, 80°C or lower, 75°C or lower, or 70°C or lower.

[0051] (Homogenization process) In this specification, homogenization refers to the preparation of a uniform suspension by dispersing particles in a liquid using, for example, a high-pressure homogenizer that utilizes the shearing force experienced by a liquid when a high-pressure fluid is passed through a narrow gap, an ultrasonic homogenizer that utilizes shock waves caused by the bursting of bubbles when ultrasonic waves are applied to a liquid, or a high-speed homogenizer that utilizes the shearing and crushing action of outer blades that utilizes centrifugal force caused by the high-speed rotation of inner and outer rotating blades, and ultrasonic action, and is to be distinguished from stirring using a so-called mixer, homomixer, rotating blades, etc.

[0052] In the homogenization step, a homogenizer such as a high-pressure homogenizer, an ultrasonic homogenizer, or a high-speed homogenizer can be used, but a high-pressure homogenizer is preferably used.

[0053] The shape of the homogenizing valve of the high-pressure homogenizer is not particularly limited, and for example, a mountain-shaped, flat-shaped, tapered-shaped, mesh cap-type, or other shape can be used.

[0054] When a high-pressure homogenizer is used, the pressure is, for example, 1 MPa to 50 MPa, preferably 3 to 40 MPa, and more preferably 5 to 30 MPa. Homogenization may be performed by changing the pressure in two or more stages, for example, by homogenizing at 10 MPa and then at 5 MPa. When performing two or more homogenization steps, the homogenization conditions (temperature, pressure, etc.) can be set independently.

[0055] (pH adjustment process) The production method of the present invention further includes a pH adjustment step, which is a step of adjusting the pH at 10°C of the liquid product that has been subjected to the liquid product preparation step or the liquid product that has been subjected to the homogenization step to a value between 3 and 4.5.

[0056] More specifically, the pH of the liquid after the pH adjustment step is, for example, 3 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, or 3.8 or more, and, for example, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, or 4.07 or less.

[0057] Acids that can be used to adjust the pH of a liquid include, but are not limited to, citric acid, acetic acid, lactic acid, tartaric acid, succinic acid, malic acid, adipic acid, various amino acids, alginic acid, inosinic acid, gluconic acid, sorbic acid, fumaric acid, propionic acid, phosphoric acid, carbon dioxide, etc., with citric acid being preferred.

[0058] In a preferred embodiment of the process of the present invention, at least one homogenization step is included after the pH adjustment step. In a further preferred embodiment of the process of the present invention, at least one homogenization step is included before and at least one homogenization step is included after the pH adjustment step.

[0059] (sterilization process) The method for producing an acidic beverage of the present invention may include a sterilization step. The sterilization step is not limited to a single step, and may be performed multiple times. However, it is preferable that at least one sterilization step is performed after the homogenization and pH adjustment steps.

[0060] Examples of equipment that can be used for sterilization include indirect heating sterilizers (plate sterilizers, tubular sterilizers, etc.), retort sterilizers, direct sterilizers (steam injection sterilizers, steam infusion sterilizers, etc.), electrical heating sterilizers, autoclave sterilizers, and tanks equipped with stirring and heating temperature control functions. Of these, indirect heating sterilizers, retort sterilizers, and autoclave sterilizers are preferred.

[0061] The temperature and processing time for heat sterilization are not particularly limited, and conditions such as low temperature hold sterilization (LTLT), high temperature hold sterilization (HTLT), high temperature short time sterilization (HTST), ultra-high temperature flash sterilization (UHT), ultra-high temperature flash sterilization, etc. For example, in the case of so-called hot packs in which the product is packed directly into a container after heating, conditions such as a temperature of 93°C to 97°C at the time of packing, or 120°C to 130°C for 2 to 3 seconds can be used in indirect heat sterilizers.

[0062] (Containerized) The production method of the present invention preferably further comprises a packaging step, which may be carried out after the sterilization step, integrated with the sterilization step as in the case of hot packing, or before the sterilization step as in the case of retort sterilization. [Example]

[0063] The present invention will be explained in more detail below using examples. However, these examples do not limit the present invention. In the examples, "parts" and "%" mean "parts by mass" and "% by mass", respectively. The formulation amounts in each table are in parts by mass unless otherwise specified. In addition, the "*" mark in the text indicates that the product is manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0064] Materials and Methods (raw materials) In the following test examples, the milk protein concentrate (MPC), soy protein, pea protein, soy polysaccharides, high methoxyl pectin (HM pectin), citrus fiber, microcrystalline cellulose preparation, and fermented cellulose preparation were used as raw materials shown in Table 1. The formulation amounts in each table of the test examples are expressed as the amount of each raw material.

[0065] [Table 1]

[0066] (Preparation method) In Test Examples 1 to 5 and Test Examples 7 to 12, acidic beverages were prepared by the following method. (1) The entire amount of the protein raw material was added to water, heated and stirred at 60°C for 10 minutes, dissolved, and then cooled to prepare a 15% by mass protein solution (Solution A). (2) To 20 parts of water, water-soluble polysaccharides, water-insoluble polysaccharides, and sugar were added, and the mixture was heated and stirred at 80°C for 10 minutes to dissolve (Solution B). (3) Solutions A and B were mixed by stirring, water was added up to 90 parts, and the mixture was homogenized in two stages at 10 MPa and 5 MPa at 75°C using a high-pressure homogenizer. The mixture was then cooled to below 20°C. (4) The composition obtained in (3) was adjusted with a citric acid solution to pH 4.1 (Test Examples 1 to 5), pH 3.9 (Test Examples 7 to 8, 10 to 12), or a pH shown in the table (Test Example 9). In each table below, the "appropriate amount" of citric acid refers to the amount required to adjust to the corresponding pH. (5) After adjusting the total volume with water, the mixture was homogenized in two stages at 10 MPa and 5 MPa using a high-pressure homogenizer at 75°C. (6) The mixture was sterilized at a temperature of 95°C and hot-packed in a screw bottle.

[0067] (pH, viscosity, particle size measurement) The pH of each acidic beverage was measured at a product temperature of 10°C. The viscosity of each acidic beverage was measured using a B-type rotational viscometer, VISCOMETER TVB-10 (manufactured by Toki Sangyo Co., Ltd.), with the attached TM1 rotor at a product temperature of 5°C and a rotation speed of 60 rpm. The particle size of particles in each acidic beverage was measured at room temperature using a laser diffraction particle size analyzer after diluting the acidic beverage appropriately with water. The median diameter (D50 particle size) listed in the table represents the particle size at which the cumulative volume-based frequency of particles reaches 50%.

[0068] (Evaluation test) (1) Evaluation of precipitation inhibition The precipitate from the acidic beverages stored under the conditions shown in each test example was separated and collected, then completely dried and weighed. The percentage of dry matter (mass%) of the precipitate per 100 g of the acidic beverage was taken as the amount of precipitate. Based on the amount of precipitate, the suppression of precipitation was evaluated as follows: A precipitate amount of 1.6 mass% or more was deemed to be significant and unsuitable for use as a product. <Evaluation of precipitation inhibition> ◎: The amount of precipitate is less than 1% by mass ○: The amount of sediment is 1% by mass or more and less than 1.6% by mass ×: Amount of precipitate is 1.6% by mass or more

[0069] (2) Sensory evaluation of acidic beverages (excluding Tables 5 and 7) In Tables 1 to 4, 6, and 8 to 13, the acidic beverages were stored under the conditions described in each test example, and then evaluated by food research and development personnel for the flavors specific to the protein ingredients (including grassy, ​​animal, and soybean odors, astringent, and harsh tastes), and the stimulation of sourness or bitterness. The flavors specific to the protein ingredients, and the stimulation of sourness or bitterness were evaluated using the following four-point scale. <Evaluation of the flavor and sour / bitterness specific to protein ingredients> ◎: Flavor or irritation is significantly suppressed and barely noticeable ○: The flavor or stimuli are suppressed and felt to be very weak △: The flavor or stimulation is slightly suppressed and feels weak. ×: The flavor or stimuli are not suppressed and are strong.

[0070] (3) Sensory evaluation of acidic beverages (Table 5) In Table 5, the evaluation items were set as improvements in the bitterness, glassy smell, animal smell, sourness (acidity), and aftertaste of the prepared acidic beverage, and a sensory evaluation was conducted by a sensory evaluation panel consisting of six panelists (food research and development professionals A to F). When setting the evaluation items, the six panelists listed specific descriptions of the flavor of acidic beverages, then sorted out which evaluation item each description corresponded to, and then refined and shared the evaluation criteria. The acidic beverage of Comparative Example 4 was evaluated using a visual analog scale (VAS), with a minimum score of 1 point, a maximum score of 5 points, and a median score of 3 points for each evaluation item. For items other than the item for aftertaste improvement, evaluation was performed using 5 points when the flavor or irritation of each item was at a level that made it unsuitable for drinking, and 1 point when the flavor or irritation of each item was not felt. Furthermore, evaluation was performed using 1 point when the aftertaste was noticeably lingering and made it unsuitable for drinking, and 5 points when no aftertaste was felt. The average of the scores obtained by the six panelists was used as the evaluation score for each evaluation item.

[0071] [Test Example 1. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 1] The acidic beverages in Table 2 were evaluated. The evaluation used acidic beverages stored at 5°C for two weeks. The acidic beverages of the Examples containing citrus fiber all had a small amount of sedimentation, confirming that sedimentation was suppressed. The amount of sedimentation was reduced in Examples 1-2 and 1-5 compared to Example 1-1, demonstrating that the sedimentation suppression effect was enhanced by the addition of carboxymethylcellulose sodium (CMC-Na) and gum arabic.

[0072] Furthermore, Example 1-2 showed improved effects in suppressing the protein-specific flavor and sourness compared to Example 1-1, demonstrating that CMC-Na enhances these effects. On the other hand, in the comparative example, the flavors specific to protein raw materials, such as grassy odor, animal odor, astringent taste, and harsh taste, were strongly felt.

[0073] [Table 2]

[0074] [Test Example 2. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 2] The acidic beverages listed in Table 3 were evaluated. The evaluation used acidic beverages stored at 37°C for one week. The acidic beverage of Example 2, which contains citrus fiber and CMC-Na, had a small amount of precipitation even under high-temperature storage conditions where proteins are more likely to precipitate, demonstrating a high precipitation-inhibiting effect. On the other hand, in Comparative Example 2-1, the amount of precipitation increased significantly compared to when stored at 5°C for two weeks (Comparative Example 1-1 in Table 2). Furthermore, when microcrystalline cellulose was added instead of citrus fiber and CMC-Na, no precipitation-inhibiting effect was obtained (Comparative Example 2-2).

[0075] [Table 3]

[0076] [Test Example 3. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 3] The acidic beverages listed in Table 4 were evaluated. The evaluation used acidic beverages stored at 5°C for one week. As shown in Example 3-2, it was found that even a small amount of CMC-Na added could enhance the effect of suppressing the flavor and sour / bitter irritation specific to protein ingredients. Furthermore, the amount of precipitation decreased depending on the CMC-Na concentration, demonstrating that CMC-Na further enhances the precipitation-inhibiting effect of citrus fiber.

[0077] [Table 4]

[0078] [Test Example 4. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 4] The acidic beverages shown in Table 5-1 were prepared and stored overnight at 5°C, after which a sensory evaluation was conducted by six panelists. The evaluation scores and average scores for each evaluator are shown in Table 5-2. All examples received scores of less than 3 for harshness, grassy odor, animal odor, and sourness, demonstrating the effectiveness of suppressing these flavors and irritation. All examples also received scores of more than 3 for aftertaste improvement, demonstrating the effectiveness of suppressing the lingering aftertaste.

[0079] Furthermore, Example 4-2, which contained both citrus fiber and CMC-Na, was significantly more effective in suppressing the harshness of astringency, grassy odor, animal odor, and sourness, as well as improving the aftertaste, compared to Example 4-1, which contained only citrus fiber.

[0080] [Table 5-1]

[0081] [Table 5-2]

[0082] Test Example 5: Evaluation of soy protein-containing acidic beverages The acidic beverages listed in Table 6 were evaluated. The evaluation used acidic beverages stored at 5°C for two weeks. As shown in the comparative examples, when soy protein was used, the amount of precipitation was slightly less than when milk protein concentrate was used. However, as shown in the examples, even when soy protein was contained, the amount of precipitation was further reduced by adding citrus fiber and CMC-Na, demonstrating a precipitation-inhibiting effect.

[0083] The results of the examples showed that the composition of the present invention suppresses the flavor specific to protein. On the other hand, in the comparative examples, the odor specific to soybeans derived from the protein raw material was strongly felt. Furthermore, in comparative example 5-2, the bitter taste specific to protein was also felt.

[0084] [Table 6]

[0085] [Test Example 6. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 5] The acidic beverages in Table 7 were prepared in the following manner. (Preparation method) Unlike Test Examples 1 to 5, the acidic beverage was prepared by homogenizing once and following the procedure below. (1) A milk protein concentrate was added to water, and the mixture was heated to 60°C for 10 minutes with stirring to prepare a 15% protein solution (Solution A). (2) A powder mixture of soybean polysaccharides, HM pectin, citrus fiber, CMC-Na, and sugar was added to 30 parts of water, and the mixture was heated and stirred at 80°C for 10 minutes to dissolve (Solution B). (3) Solution A and Solution B were mixed with stirring, and water was added up to 85 parts. (4) The composition obtained in (3) was adjusted to pH 4.0 with a citric acid solution. (5) After adjusting the total volume with water, the mixture was homogenized in two stages at 10 MPa and 5 MPa using a high-pressure homogenizer at 75°C. (6) The mixture was sterilized at a temperature of 95°C and hot-packed in a screw bottle.

[0086] The resulting acidic beverages were stored at 5°C for two weeks and then evaluated for the amount of precipitation, suppression of the protein-specific flavor, and the degree of improvement in aftertaste. The improvement in aftertaste was evaluated on a four-point scale according to the following evaluation criteria. The same criteria as in Test Examples 1 to 5 above were used for other items. <Improved aftertaste> ◎: Flavor or irritation is significantly suppressed and not felt immediately after drinking 〇: The flavor or irritation is suppressed, and only a slight sensation is felt after drinking. △: The flavor or irritation is slightly suppressed, and continues to be felt even after drinking. ×: The flavor or stimulation is not suppressed, and is felt strongly and continues even after drinking.

[0087] [Table 7]

[0088] The results in Table 7 show that even when the production method was changed, the examples containing citrus fiber had a lower amount of precipitation than the comparative examples, demonstrating a precipitation-inhibiting effect. Example 6-1, which used citrus fiber alone, had an improved aftertaste and reduced the protein-specific flavor. Furthermore, Examples 6-2 to 6-5, which used citrus fiber in combination with CMC-Na, showed even better precipitation-inhibiting effects, protein-specific flavor-inhibiting effects, and aftertaste-improving effects than Example 6-1.

[0089] Furthermore, all of the acidic beverages of the Examples of Test Examples 1 to 6 had good fluidity and presented no problems when consumed.

[0090] [Test Example 7. Evaluation of Acidic Beverages Containing Milk Protein Concentrate (MPC) 6] The acidic beverages shown in Table 8, containing MPC at various concentrations, were prepared and evaluated in the same manner as in Test Example 1, except that the pH in the pH adjustment step was set to 3.9. The acidic beverages used for evaluation had been stored at 5°C for two weeks. Protein precipitation was inhibited in all the beverages, and the effects of suppressing the flavor and sour / bitter irritation characteristic of protein were observed.

[0091] [Table 8]

[0092] Test Example 8: Examination of the combined effect of soybean polysaccharides and pectin Acidic beverages containing soybean polysaccharides and pectin at various concentrations shown in Table 9 were prepared and evaluated in the same manner as in Test Example 7. The acidic beverages stored at 5°C for 2 weeks were used for evaluation. Protein precipitation was inhibited in all the beverages, and the effects of suppressing the flavor and sour / bitter irritation characteristic of protein were observed.

[0093] [Table 9]

[0094] [Test Example 9. Evaluation of acidic beverages with different pH values ​​during the pH adjustment process] As shown in Table 10, acidic beverages were prepared by adjusting the pH to 3 to 5 in the pH adjustment step (step (4) of the preparation method in [Materials and Methods] above), and then evaluated. The acidic beverages stored at 5°C for two weeks were used for the evaluation. Protein precipitation was suppressed in Examples 9-1 and 9-2, where the pH was adjusted to 3.5 or 4.0, and the protein-specific flavor and sour / bitter taste were suppressed. On the other hand, in Comparative Examples 9-1, 9-2, and 9-3, where the pH was adjusted to 3.0, 4.5, or 5.0, a large amount of protein coagulated and formed a gel, and no precipitation-suppressing effect was observed.

[0095] [Table 10]

[0096] [Test Example 10. Verification of the effects of citrus fiber] The acidic beverages shown in Table 11 were prepared in the same manner as in Test Example 7 and evaluated after storage at 5°C for 2 weeks. When citrus fiber was used (Example 10), protein precipitation was suppressed, and the protein-specific flavor and sour / bitter irritation were suppressed. On the other hand, when microcrystalline cellulose was used instead of citrus fiber (Comparative Examples 10-1 and 10-2), neither effect was obtained. Furthermore, when fermented cellulose was used instead of citrus fiber, as in Comparative Example 10-3, it was found that the protein-specific flavor and sour / bitter irritation were less suppressed than when citrus fiber was used.

[0097] [Table 11]

[0098] Test Example 11: Evaluation of acidic beverages containing pea protein The acidic beverages shown in Table 12 containing pea protein were prepared in the same manner as in Test Example 7, and evaluated after storage at 5°C for one week. The acidic beverage containing citrus fiber and CMC-Na (Example 11) inhibited protein precipitation and exhibited the effects of suppressing the flavor and sour / bitter irritation characteristic of protein. On the other hand, the acidic beverage of Comparative Example 11, which did not contain these ingredients, was found to have neither of these effects.

[0099] [Table 12]

[0100] [Test Example 12. Test on the effect of adding CMC-Na or gum arabic] The acidic beverages in Table 13 were prepared in the same manner as in Test Example 7, stored at 5°C for 2 weeks, and then evaluated. In all cases, protein precipitation was inhibited, and the effects of suppressing the flavor and sour / bitter irritation characteristic of protein were observed.

[0101] [Table 13]

Claims

1. 3 to 10% by mass of (A) protein; 0.1 to 1.5% by mass of (B) water-soluble soybean polysaccharide, or a combination of water-soluble soybean polysaccharide and high methoxyl pectin; and 0.01 to 0.5% by mass of (C) citrus fiber, wherein the citrus fiber has a water retention capacity of 5 parts by mass or more after immersion of 1 part by mass of the citrus fiber in water at 25°C for 24 hours; and having a pH of 3.2 to 4.4 at 10°C.

2. The beverage according to claim 1, further comprising (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti, and the content of the component (D) per part by mass of the component (C) is 0.05 to 20 parts by mass.

3. 3. The beverage according to claim 1 or 2, wherein the protein (A) is one or more proteins selected from the group consisting of milk protein, soy protein, and pea protein.

4. The beverage according to any one of claims 1 to 3, having a lipid content of 0.2% by mass or less.

5. The beverage according to any one of claims 1 to 4, having a viscosity of 100 mPa·s or less at 5°C at a rotational speed of 60 rpm as measured using a Brookfield type rotational viscometer.

6. (a) preparing a liquid by mixing in water 3 to 10% by mass of (A) protein, 0.1 to 1.5% by mass of (B) water-soluble soybean polysaccharides or a combination of water-soluble soybean polysaccharides and high methoxyl pectin, and 0.01 to 0.5% by mass of (C) citrus fiber, wherein the citrus fiber has a water retention capacity of 5 parts by mass or more after immersion of 1 part by mass of the citrus fiber in water at 25°C for 24 hours; (b) homogenizing the liquid; and (c) adjusting the pH of the liquid to 3.2 to 4.4; A method for producing a beverage, comprising:

7. The method according to claim 6, wherein the liquid further contains (D) one or more polysaccharides selected from the group consisting of sodium carboxymethylcellulose, guar gum, locust bean gum, gum arabic, and gum ghatti, and the content of the component (D) per part by mass of the component (C) is 0.05 to 20 parts by mass.

8. The method according to claim 6 or 7, wherein the protein (A) is one or more selected from the group consisting of milk protein, soy protein, and pea protein.

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