Protein-containing foods and beverages

Abstract

A protein-containing beverage with reduced unpleasantness, primarily due to the bitter taste unique to protein. Food provision. [Solution] Protein-containing food and beverage containing cocoa husk.

Description

【Technical Field】 【0001】 The present invention relates to protein-containing foods and beverages. 【Background Art】 【0002】 In recent years, due to the improvement of health consciousness, foods with increased protein content have been developed. 【0003】 For example, in Patent Document 1, an oily molded food is disclosed that has a reduced fishy smell despite having a high protein content. In Patent Document 2, a novel protein-containing beverage with a good flavor that can be easily drunk even by elderly people whose digestive organs deteriorate with aging and whose chewing and swallowing functions are reduced, and a method for producing the same are disclosed. 【Prior Art Documents】 【0004】 【Patent Documents】 【Patent Document 1】 Japanese Patent Application Laid-Open No. 2021-78385 【Patent Document 2】 Japanese Patent Application Laid-Open No. 2020-141559 【Summary of the Invention】 【0005】 【Problems to be Solved by the Invention】 【0006】 When the protein content of foods and beverages increases, there is a problem that a fishy taste peculiar to protein becomes the main taste and it becomes unappetizing. 【0007】 Therefore, an object of the present invention is to provide a protein-containing food and beverage with a reduced fishy taste peculiar to protein and an improved palatability. 【Means for Solving the Problems】 【0008】 As a result of diligent research by the inventors, it has been found that by using cocoa husk, the tangible properties in food and beverages can be improved. We found that the unpleasant taste, primarily due to the astringency unique to protein, is reduced. 【0008】 This disclosure includes the following embodiments. [1] Protein-containing food and beverages, including cocoa husk. [2] The ratio of the cocoa husk content to the protein content is the cocoa husk content The protein content (mass%) is 0.05 to 1.5, as expressed in [1]. Foods and beverages containing the listed protein. [3] The particle size of the aforementioned cocoa husk was measured using the laser diffraction / scattering method, and the particle size distribution was 9 The protein-containing protein described in [1] or [2] has a 0% passage diameter of 1000 μm or less. Food and drink. [4] The protein includes animal protein and / or plant protein, [1]~[ Protein-containing food or beverage as described in any of [3]. [5] The cocoa husk content is 0.5% by mass of the protein-containing food and beverage. Foods and beverages containing protein as described in any of [1] to [4], which are 5% by mass or more. [6] The protein content is 1.5% by mass of the protein-containing food and beverage. Protein-containing food or beverage as described in any of [1] to [5], which is 1% by mass or more. [7] Furthermore, a protein-containing food or beverage as described in any of [1] to [6], which also contains cocoa. [8] Cocoa beverage, chocolate, or bar food, as described in any of [1] to [7] Protein-containing foods and beverages. [Effects of the Invention] 【0009】 According to the present invention, there can be provided a protein-containing food or drink with reduced uneatability mainly due to the astringent taste unique to proteins. 【BEST MODE FOR CARRYING OUT THE INVENTION】 【0010】 Hereinafter, embodiments of the present invention will be specifically described, but the present invention is not limited thereto, and various modifications are possible without departing from the gist thereof. 【0011】 One embodiment of the present invention relates to a protein-containing food or drink containing cocoa husk. 【0012】 <Protein-containing food or drink> In the protein-containing food or drink according to this embodiment, by containing cocoa husk, the uneatability mainly due to the astringent taste unique to proteins can be reduced. The uneatability mainly due to the astringent taste unique to proteins refers to the powdery feeling of proteins, the bitterness unique to amino acids, and the cereal smell, etc. 【0013】 The protein-containing food or drink according to this embodiment is a food or drink containing protein, and may be a food or drink with an increased protein content. Examples of the food or drink with an increased protein content include a food or drink with a display indicating a high amount of protein, a display indicating that it contains protein, or a display indicating that the amount of protein has been enhanced. 【0014】 <Food or drink> The food or drink in this embodiment includes beverages and foods. Examples of beverages include cocoa beverages, soy milk beverages, protein drinks, soups containing protein, milk beverages, coffee, nutritional ​​​​​​​​​Examples include nutritional drinks, collagen drinks, and smoothies. Examples of food products include, for example... Confectionery including chocolate, baked goods, and snack foods, powdered protein foods, and Examples include processed foods such as jelly. Also, depending on the shape of the food, for example, molded foods, Examples include powdered foods. 【0015】 Cocoa beverages consist of chocolate batter, semi-chocolate batter, cocoa mass, and cocoa butter. Made from cocoa cake, cocoa powder (cocoa), and / or cocoa extract powder. Sugars, dairy products, edible oils and fats, flavorings and other edibles are added as needed, and the mixture is mixed and homogenized to produce the product. It is made and consumed as is or diluted, and the cocoa content is 0.5% of the total weight. This refers to percentages of 1% or more. 【0016】 Chocolate refers to a product made by solidifying and molding chocolate dough into a desired shape. Also, Chocolate includes products made by combining chocolate dough with other edible ingredients and then solidifying and molding them. That's fine too. For example, chocolate dough mixed with or kneaded with edible ingredients, chocolate A shell made of chocolate dough with edible food inside, or edible food covered with chocolate dough. A chocolate dough covered with edible material, and a chocolate dough joined with edible material. Examples include nuts, fruits, liquids, and candies. Examples include tee, biscuits, and sugars. 【0017】 Chocolate dough is made from cocoa mass prepared from cocoa beans, cocoa butter, and cocoa Made from cake or cocoa powder, and containing sugars, dairy products, and cocoa butter as needed. This refers to a product manufactured using the usual process, with the addition of edible oils and fats, flavorings, etc. The chocolate dough is... It may be manufactured through processes including mixing, grinding, pulverization, and / or refining. 【0018】 Furthermore, the "chocolate dough" in this embodiment refers to the "labeling of chocolate products" This includes "chocolate dough" and "semi-chocolate dough" as defined in the "Fair Competition Rules". It is also possible to include "chocolate" in this embodiment, and "chocolate" as defined in the above convention "Rate", "Semi-chocolate", "Chocolate confectionery", and "Semi-chocolate confectionery" It may be included. 【0019】 Molded foods are foods made by shaping raw materials, and which are solid at least when consumed. This refers to the raw materials for molded foods, such as soy puffs, oils and fats, sugars, dietary fiber, and sugar alcohols. These include milk, dairy ingredients, sweeteners, vitamins, and minerals. 【0020】 The molding method for molded food products is not particularly limited, but for example, the raw materials are filled into a mold of a desired shape. It can be manufactured by later cooling and solidifying the material and then removing it. It can also be manufactured by molding it into the desired shape and then firing it. 【0021】 Examples of protein-containing molded foods include cereal bars, granola bars, and protein Examples include bar foods such as tein bars, and baked goods. 【0022】 Powdered foods refer to solid or liquid foods that have been processed into a powder form. Alternatively, you can consume it in a form other than powder by adding liquid to the powder. 【0023】 Examples of protein-containing powdered foods include powdered protein foods. 【0024】 <Protein> Examples of proteins contained in protein-containing foods and beverages include animal protein and plant protein. Physical proteins are one example. Animal proteins include, for example, whey protein. Examples include casein protein and collagen. Examples of plant-based proteins include, for example... Examples include soy protein, wheat protein, and pea protein. Food and beverages containing this ingredient may contain one or more types of protein. 【0025】 The protein contained in protein-containing foods and beverages is the protein obtained by extracting it from the raw materials. or the extracted protein is subjected to treatment such as concentration, separation, and / or hydrolysis to obtain the protein. It can also be protein-based. 【0026】 The protein content in protein-containing foods and beverages is calculated as follows: It is preferable that the amount be 1.5% by mass or more, and 3.0% by mass or more. More preferably, it is 4.0% by mass or more. There is no particular upper limit to the protein content, but from the perspective of ease of eating and drinking. For example, the amount is 60.0% by mass or less relative to 100% by mass of protein-containing food and beverages. It is preferable. 【0027】 In the case of protein-containing beverages, the protein content in the protein-containing beverage is, Preferably, the amount is 1.5% by mass or more, relative to 100% by mass of the protein-containing beverage, and 3.0 It is more preferable that it be % by mass or more. Protein content in protein-containing beverages There is no particular upper limit, but from the standpoint of ease of drinking, for example, protein-containing beverage 10 It is preferable that the amount be 20.0% by mass or less relative to 0% by mass, and 15.0% by mass or less. It is preferable to do so. 【0028】 In the case of protein-containing foods, the protein content in protein-containing foods is, Preferably, the amount is 3.0% by mass or more, relative to 100% by mass of protein-containing food, and 6.0%. It is more preferable that it be % by mass or more. Protein content in protein-containing foods The upper limit is not particularly limited, but for example, 60% of 100% by mass of protein-containing food. It is preferably 0.0% by mass or less, and more preferably 40.0% by mass or less. 【0029】 In the case of protein-containing chocolate, the protein in protein-containing chocolate The content is 3.0% by mass or more, relative to 100% by mass of protein-containing chocolate. It is preferable that it be 6.0% by mass or more. Protein-containing chocolate There is no particular upper limit to the protein content in the rate, but for example, protein content It is preferable that the amount is 30.0% by mass or less relative to 100% by mass of chocolate, and 20 It is more preferable that the mass percentage be 0.0% or less. 【0030】 In the case of protein-containing molded foods, the protein content in the protein-containing molded foods It is preferable that the amount be 3.0% by mass or more, relative to 100% by mass of the protein-containing molded food. Furthermore, it is more preferable that it be 6.0% by mass or more. There is no particular upper limit to the protein content, but for example, protein-containing molded food 100 It is preferable that the amount is 60.0% by mass or less, and 40.0% by mass or less, relative to the mass percentage. It is preferable to do so. 【0031】 The protein content can be measured by the nitrogen quantification method. The protein content in protein-containing foods and beverages is the protein content listed on the nutrition label of the food and beverage. This can also be used as the content of the nitrate. 【0032】 <Cacao Husk> In this embodiment, cocoa husk refers to the outer shell of the cocoa bean. Cocoa husk is raw It can be roasted cocoa husks or unroasted cocoa husks. That's fine. 【0033】 The cocoa husk can be in the form it is removed from the cocoa bean, or it can be ground. It may be powdered. The particle size of cocoa husk mainly contributes to the unique bitter taste of the protein. From the perspective of further reducing the difficulty of eating and improving the smoothness of the texture, laser diffraction... Even if the 90% passage diameter when measuring the particle size distribution using the scattering method is 1000 μm or less Generally, it is preferable that the particle size is 500 μm or less, and more preferably 250 μm or less. It is even more preferable that the particle size is 150 μm or less. The lower limit of the particle size of the cocoa husk is not particularly limited. However, when the particle size distribution is measured using the laser diffraction / scattering method, the 90% passing diameter is used. For example, the particle size of the cocoa husk may be 1 μm, 10 μm, 20 μm, or 30 μm. This can be measured using a laser diffraction / scattering particle size distribution analyzer. 【0034】 The cocoa husk content in protein-containing foods and beverages is as follows: Preferably, it is 0.5% by mass or more, and 1.5% by mass or more, relative to the mass%. This is more preferable. The upper limit of the cocoa husk content in protein-containing foods and beverages is not particularly limited. However, from the perspective of preserving the flavor of food and beverages, for example, 100% by mass of protein-containing food and beverages It is preferable that the amount be 50.0% by mass or less, and more preferable that it be 40.0% or less. Preferred. By keeping the cocoa husk content within the aforementioned range, the objectives of the present invention can be more effectively addressed. It can definitely be solved. 【0035】 In the case of protein-containing beverages, the cocoa husk content in the protein-containing beverage is... Preferably, the amount is 1.0% by mass or more, relative to 100% by mass of the protein-containing beverage. It is more preferable that the cocoa husk content in protein-containing beverages be 5% by mass or more. There is no particular upper limit to the amount, but for example, per 100% by mass of a protein-containing beverage, It is preferably 10.0% by mass or less, and more preferably 5.0% by mass or less. . 【0036】 In the case of protein-containing foods, the cocoa husk content in the protein-containing foods is... Preferably, the amount is 0.5% by mass or more relative to 100% by mass of protein-containing food. It is more preferable that the cocoa husk content in protein-containing foods be 0% by mass or more. There is no particular upper limit to the quantity, but for example, per 100% by mass of protein-containing food, It is preferable that it be 50.0% by mass or less, and more preferably 40.0% by mass or less. stomach. 【0037】 In the case of protein-containing chocolate, the cocoa hash in protein-containing chocolate The protein content is 0.5% by mass or more, relative to 100% by mass of protein-containing chocolate. It is preferable that it be present, and more preferably that it be 1.0% by mass or more. There is no particular upper limit to the cocoa husk content in cocoa, but for example, protein The quality content is preferably 30.0% by mass or less, relative to 100% by mass of chocolate. It is more preferable that the amount be 20.0% by mass or less. 【0038】 In the case of protein-containing molded foods, the content of cocoa husk in protein-containing molded foods The amount should preferably be 1.0% by mass or more relative to 100% by mass of the protein-containing molded food. It is preferable that it be 2.0% by mass or more. In protein-containing molded foods There is no particular upper limit to the cocoa husk content, but for example, protein-containing molded food 1 It is preferable that the amount is 50.0% by mass or less relative to 0% by mass, and 40.0% by mass or less. It is preferable to have a certain state. 【0039】 In the protein-containing food and beverage according to this embodiment, the cocoa husk content and protein The ratio of the content is: cocoa husk content (mass%) / protein content (mass%) Preferably, it is 0.05 to 1.5, and more preferably 0.07 to 1.4. The problem of the present invention is solved by keeping the ratio of cocoa husk to protein content within the aforementioned range. This allows for a more effective and reliable solution. 【0040】 In the case of protein-containing beverages, the cocoa husk content and the The ratio of protein content to cocoa husk content (mass%) / protein content (percentage) is given by: In terms of quantity, it is preferably 0.35 to 1.3, and preferably 0.40 to 1.2. More preferable. 【0041】 In the case of protein-containing foods, the cocoa husk content and the The ratio of protein content to cocoa husk content (mass%) / protein content (percentage) is given by: In terms of quantity, it is preferably 0.05 to 1.4, and preferably 0.07 to 1.3. More preferable. 【0042】 In the case of protein-containing chocolate, in protein-containing chocolate, cocoa The ratio of cocoa husk content to protein content is the ratio of cocoa husk content (mass%) to protein content. The content of chlorine (mass%) is preferably 0.20 to 1.0, and preferably 0.25 to 0 It is more preferable that it be 0.7. 【0043】 In the case of protein-containing molded foods, the cocoa husk content of the protein-containing molded food is The ratio of cocoa husk content to protein content is calculated as: Cocoa husk content (mass%) / Protein content The amount (mass%) is preferably 0.05 to 0.20, and preferably 0.07 to 0.18. It is preferable that it be so. 【0044】 <Other ingredients> The protein-containing food and beverage according to this embodiment preferably further contains cocoa. The presence of protein may reduce the cocoa flavor derived from the cocoa content, but Using ohusk helps prevent a decrease in cocoa flavor and can even enhance it. It can be used as a base for cocoa. Cocoa content includes cocoa nibs, cocoa mass, cocoa butter, and cocoa powder. The total amount of cake and cocoa powder (without flavorings or other ingredients), excluding moisture. The cocoa content is 0.10 to 90% of the mass of protein-containing food and beverages. It is preferably 0.0% by mass, and more preferably 0.50 to 80.0% by mass. 【0045】 The protein-containing food and beverage according to this embodiment contains optional components depending on the type of food and beverage. It's okay to be there. 【0046】 <Manufacturing method> The protein-containing food and beverage according to this embodiment is prepared by mixing protein and cocoa husk. It can be produced. Depending on the type of food or beverage, other ingredients may be mixed in. Protein The method of mixing the cocoa husk and cocoa powder is not particularly limited and can be any known method depending on the type of food or beverage. You can use it. [Examples] 【0047】 The present invention will be described in more detail below using examples and comparative examples, but the technical scope of the present invention is limited. This is not limited to this. 【0048】 <Preparation of cocoa husks> Cocoa husks were ground using a grinder. The resulting coarse ground material was then heated after adding water. The sterilized material was then dried and re-ground in a drying and grinding machine to produce cocoa husk powder. The particle size distribution of the obtained cocoa husk powder was measured using the laser diffraction-scattering method. The 90% passage diameter when constant was 115.0 μm. Note that the particle size was determined by the laser cycle. Folding and scattering particle size distribution analyzer (Microtrac-Bell "MT3300EXII") The measurements were taken using a dry method with air as the dispersion medium. 【0049】 <Sensory evaluation items> The evaluation items and criteria for this assessment are as follows: 【0050】 [Ease of drinking] 1 point: Difficult to drink 2 points: Slightly difficult to drink 3 points: Neither agree nor disagree 4 points: Relatively easy to drink 5 points: Easy to drink 【0051】 [Off-flavors (primarily an unpleasant, bitter taste characteristic of protein)] 1 point: No off-flavors detected. 2 points: I don't really notice any off-flavors. 3 points: Neither agree nor disagree 4 points: Slightly off-flavored. 5 points: I can taste some off-flavors. 【0052】 [roughness] 1 point: No roughness felt. 2 points: I don't feel much roughness. 3 points: Neither agree nor disagree 4 points: Slightly rough texture. 5 points: Feels rough. 【0053】 [deliciousness] 1 point: Not tasty 2 points: Not very tasty 3 points: Neither agree nor disagree 4 points: Somewhat tasty 5 points: Delicious 【0054】 [Cocoa flavor] 1 point: I can't taste the richness of the cocoa. 2 points: I don't really taste the richness of the cocoa. 3 points: Neither agree nor disagree 4 points: You can slightly taste the richness of the cocoa. 5 points: You can taste the richness of the cocoa. 【0055】 <Evaluation of protein and cocoa husk> Soybean powder, with or without cocoa husk powder, is shown in the table below. A beverage was produced by mixing the soybean powder with water in the specified amount. The protein content of the soybean powder is as follows: Based on Udar, the mass percentage was 87%. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0056】 [Table 1] 【0057】 <Confirmation of the masking effect of cocoa husk depending on the type of protein> Soy powder, casein powder, or whey powder, together with cocoa husk powder, Alternatively, without cocoa husk powder, it was mixed into milk chocolate in the amounts shown in the table below. The protein content of milk chocolate is 9.6% of the standard milk chocolate. The amount was %. The protein content of soybean powder was 87% of the standard soybean powder. The amount was %. The protein content of casein powder was based on casein powder. It was 90% by mass. The protein content of whey powder is based on whey powder. The result was 80% by mass. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0058】 [Table 2] 【0059】 <Evaluation of beverages> Soybean powder, with or without cocoa husk powder, is shown in the table below. It was mixed with cocoa in that amount. Note that the protein content of the soy powder is based on the soy powder. The standard was 87% by mass. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0060】 [Table 3] 【0061】 <Evaluation of chocolate> To investigate the effects of protein on chocolate, milk chocolate and soybean paste were used. The Udar was mixed in the amounts shown in the table below. Note that the protein content of the milk chocolate is Based on milk chocolate, it is 9.6% by mass, and the protein content of soy powder The amount was 87% by mass, based on soybean powder. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0062】 [Table 4] 【0063】 Next, add milk chocolate, soy powder, and cocoa husk powder in the amounts shown in the table below. Mixed. Note that the protein content of milk chocolate is based on milk chocolate. As such, it is 9.6% by mass, and the protein content of soy powder is based on soy powder. It was 87% by mass. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0064】 [Table 5] 【0065】 <Evaluation of bar food products> Soybean powder, with or without cocoa husk powder, is shown in the table below. The milk chocolate, soy puffs, and palm oil were mixed in a certain amount. The resulting mixture The material was poured into a mold, cooled and shaped to produce bar-shaped food products. The protein content of chocolate is 9.6% by mass, based on milk chocolate. Furthermore, the protein content of soybean powder is 87% by mass, based on soybean powder as the standard. The protein content of the soy puffs was 78.4% by mass, based on the soy puffs as a reference. For this evaluation, the average of the evaluation results from five pre-trained sensory evaluation panelists was used. This is shown in the table below. 【0066】 [Table 6]

Claims

[Claim 1] Cacao husk and, A protein-containing food or beverage comprising one or more selected from the group consisting of soy protein, wheat protein, pea protein, extracted whey protein, extracted casein protein, and extracted collagen, The aforementioned protein-containing food and beverage is a protein-containing beverage, A protein-containing food or beverage in which the particle size of the cocoa husk is 1000 μm or less as the 90% passage diameter when the particle size distribution is measured by laser diffraction / scattering. [Claim 2] The protein-containing food and beverage according to claim 1, wherein the ratio of the cocoa husk content to the protein content is 0.05 to 1.5, expressed as cocoa husk content (mass%) / protein content (mass%). [Claim 3] The protein-containing food and beverage according to claim 1, wherein the cocoa husk content is 0.5% by mass or more based on 100% by mass of the protein-containing food and beverage. [Claim 4] The protein-containing food and beverage according to claim 1, wherein the protein content is 1.5% by mass or more based on 100% by mass of the protein-containing food and beverage. [Claim 5] Furthermore, the protein-containing food and beverage according to claim 1, further containing cocoa. [Claim 6] The protein-containing food and beverage according to claim 1, which is a cocoa beverage.

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