Heat-treated raw materials derived from peas and foaming agents containing them as active ingredients

Abstract

The purpose of the present invention is to provide an allergen-free raw material that has good flavor and is capable of imparting good foaming properties and bubble stability, by using a pea-derived raw material. It was found that a heat-treated product obtained by heat treating, under a high-temperature acidic condition, a pea-derived raw material in which the crude protein content and the carbohydrate content thereof have been adjusted, is characterized in that at least a certain amount of a specified fraction having a weight-average molecular weight of 3000-15000 is present when the molecular weight distribution thereof is measured by gel filtration HPLC at a wavelength of 220 nm, and the heat-treated product imparts good foaming properties, bubble stability, and finely foam texture to a beverage and the like.

Description

Technical Field

[0001] The present invention relates to a heat-treated product of a raw material derived from peas and a foaming agent containing the same as an active ingredient.

Background Art

[0002] For foamed foods and beverages such as meringue and shake drinks, foamability and foam stability are important, and means for improving foamability and foam stability have been studied conventionally. For example, a technique of using a water-soluble hemicellulose as a foaming agent (Patent Document 1), a technique of using it in combination with a foaming agent such as cyclodextrin or soy peptide (Patent Document 2), a technique of using a water-soluble soy polysaccharide as a foam stabilizer in a foaming beverage (Patent Document 3), and a technique of obtaining a composite excellent in foamability by heat-treating a polysaccharide containing uronic acid such as pea polysaccharide and a protein under acidic conditions has been proposed (Patent Document 4). In addition, a method of using soy dietary fiber (Patent Document 5) and a method of using a water-soluble pea polysaccharide (Patent Document 6) have also been proposed to improve foam retention and mouthfeel.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0004] Food and beverage products requiring foaming properties are required to have good foaming and foam stability, but the technologies described in Patent Documents 1-4 are not always sufficient and there is room for improvement. Currently, in order to impart better foaming and foam stability, it is necessary to separately manufacture foaming agents such as soy peptides shown in Patent Document 2 and foaming stabilizers such as water-soluble soy polysaccharides described in Patent Documents 1 and 3, and then combine them, which is not efficient in terms of cost and work. Therefore, if a single material can be used to impart sufficiently good foaming and foaming stabilizers, it would be advantageous in terms of cost and work.

[0005] In recent years, for food and beverages that require foaming properties, in addition to foaming ability and foam stability, there is an increasing demand for finer bubbles for a better mouthfeel, and materials that can also impart finer bubbles are in demand.

[0006] However, the technology described in Patent Document 5 still has several drawbacks: the amount of additive required to achieve sufficient foam retention is large, and this results in a soy-specific flavor that impairs the flavor of the beverage itself, severely limiting its applications.

[0007] Patent document 6 provides a means to solve the flavor issues in the use of soy dietary fiber, but the pea polysaccharides produced by conventional technology do not have sufficient foam retention function, and there is room for improvement.

[0008] In recent years, due to issues such as allergens, there is often a demand for foaming and foam stabilization functions using raw materials other than soybeans. Therefore, the present invention aims to provide a material that is allergen-free, has good flavor, and can provide good foaming and foam stability by using pea raw materials. [Means for solving the problem]

[0009] The inventors diligently conducted research to solve the above problems. As a result, they discovered that in a heat-treated product obtained by heat-treating pea-derived raw materials with adjusted crude protein and sugar content under high-temperature acidic conditions, the weight-average molecular weight distribution measured at a wavelength of 220 nm by gel filtration HPLC has the characteristic of containing a certain amount or more of a specific fraction with a molecular weight of 3,000 to 15,000. They found that this imparts good foaming ability, foam stability, and fine foam texture to beverages and the like, thus completing the present invention.

[0010] In other words, the present invention is (1) Heat-treated raw materials derived from peas having the following A) to B), A) Crude protein content is 14-35% by weight on a dry matter basis, and carbohydrate content is 40-85% by weight. B) In the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​the weight-average molecular weight of the fraction with a molecular weight of 3000 to 15000 to the total peak area is 35% or more. (2)A) Heat-treated raw material of peas as described in (1), having a crude protein content of 17-30% by weight on a dry matter basis. (3)A) Heat-treated raw material of peas as described in (1), having a sugar content of 45-70% by weight on a dry matter basis, (4)B) In the heat-treated raw material of peas described in (1), the ratio of the peak area of ​​the fraction with a weight-average molecular weight of 3000 to 15000 to the total peak area is 40% or more. (5)B) In the heat-treated raw material of peas described in (2), the ratio of the peak area of ​​the fraction with a weight-average molecular weight of 3000 to 15000 to the total peak area is 40% or more. In (6)B), the heat-treated pea-derived raw material described in (3) is such that the ratio of the peak area of ​​the fraction with a weight-average molecular weight of 3000 to 15000 to the total peak area is 40% or more. (7) A foaming agent containing a heat-treated pea-derived raw material as described in (1) as an active ingredient, (8) A foaming agent containing a heat-treated pea-derived raw material as described in (2) as an active ingredient, (9)(3) A foaming agent containing a heat-treated pea-derived raw material as an active ingredient, (10) A method for producing a heat-treated pea-derived raw material having the following A) to B), characterized in that a pea-derived raw material having a crude protein content of 20 to 45% by weight and a sugar content of 30 to 70% by weight on a dry matter basis is heated at a temperature above 100°C and below 160°C and a pH above 4 and below 6 to obtain a slurry, and the crude protein content in the filtrate after solid-liquid separation of the slurry is set to 14 to 35% by weight and a sugar content of 40 to 85% by weight on a dry matter basis, A) Crude protein content is 14-35% by weight on a dry matter basis, and carbohydrate content is 40-85% by weight. B) In the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​the weight-average molecular weight of the fraction with a molecular weight of 3000 to 15000 to the total peak area is 35% or more. (11) A method for producing a heat-treated product of a pea-derived raw material described in (10), using a pea-derived raw material having a crude protein content of 30-45% by weight on a dry matter basis. (12) A method for producing a heat-treated product of a pea-derived raw material as described in (10), using a pea-derived raw material having a sugar content of 35-65% by weight on a dry matter basis. (13) A method for producing a heat-treated product of a pea-derived raw material described in (11), using a pea-derived raw material having a sugar content of 35-65% by weight on a dry matter basis. That is the case. [Effects of the Invention]

[0011] By adding the heat-treated product of the present invention to food and beverages, excellent foaming properties, foam stability, and fine foam texture can be imparted. [Brief explanation of the drawing]

[0012] [Figure 1] This figure shows the molecular weight distribution of heat-treated material A when measured at a wavelength of 220 nm by gel filtration HPLC. [Figure 2] This figure shows the molecular weight distribution of heat-treated material B when measured at a wavelength of 220 nm by gel filtration HPLC. [Figure 3]It is a diagram showing the molecular weight when measuring the molecular weight distribution at a wavelength of 220 nm by gel filtration HPLC of the heat-treated product C. [Figure 4] It is a diagram showing the molecular weight when measuring the molecular weight distribution at a wavelength of 220 nm by gel filtration HPLC of the heat-treated product D. [Figure 5] It is a diagram showing the molecular weight when measuring the molecular weight distribution at a wavelength of 220 nm by gel filtration HPLC of the heat-treated product E. [Figure 6] It is a diagram showing the molecular weight when measuring the molecular weight distribution at a wavelength of 220 nm by gel filtration HPLC of the heat-treated product F.

Mode for Carrying Out the Invention

[0013] (Heat-treated product of raw material derived from pea) The heat-treated product of the raw material derived from pea of the present invention can impart excellent foaming properties and bubble stability and can impart fineness of bubbles when added to beverages such as beer. The heat-treated product is characterized by the following A) to B). A) The crude protein content is 14 to 35% by weight in terms of dry matter, and the carbohydrate content is 40 to 85% by weight. B) In the molecular weight distribution at a wavelength of 220 nm by gel filtration HPLC measurement, the ratio of the peak area of the fraction with a weight average molecular weight of 3000 to 15000 to the total peak area is 35% or more.

[0014] (Raw material derived from pea) The heat-treated product of the present invention is produced using a raw material derived from pea. As the raw material derived from pea, pea residue prepared from pea beans is preferable. Pea residue is, industrially, a fraction (residue) obtained by removing the outer skin of pea bean seeds, pulverizing the cotyledon part by dry or wet method, and then separating and removing starch. In the present invention, it is necessary to use a raw material derived from pea with a high crude protein content in which protein has not been removed. By using such a raw material derived from pea, a heat-treated product of a raw material derived from pea with high foaming power and bubble stability can be obtained. For this purpose, the crude protein content of the pea-derived raw material needs to be 20-45% by weight and the carbohydrate content 30-70% by weight on a dry matter basis. The crude protein content of the pea-derived raw material is preferably 23-45% by weight on a dry matter basis, more preferably 25-45% by weight, and even more preferably 28-45% by weight, 30-45% by weight, and 30-40% by weight. Furthermore, the sugar content of the pea-derived raw material is preferably 33-68% by weight on a dry matter basis, more preferably 35-65% by weight, and even more preferably 38-63% by weight. Furthermore, in order to obtain the pea-derived raw materials described above, it is desirable to use pea-derived raw materials that have undergone starch removal treatment so that they fall within the above range.

[0015] (Method for producing heat-treated products from pea-derived raw materials) The above pea-derived raw material is mixed with water, and the pH is adjusted to above 4 and below 6, preferably above 4 and below 5, using an acid such as hydrochloric acid. The mixture is then heated at a temperature above 100°C and below 160°C, preferably above 100°C and below 130°C, more preferably above 120°C and below 130°C, for approximately 30 to 240 minutes, preferably 60 to 210 minutes, to obtain a slurry. After heat treatment, the slurry is separated into solid and liquid to obtain a filtrate (in this invention, the liquid after solid-liquid separation may be referred to as the supernatant). The filtrate may or may not be purified to a range where the crude protein content and carbohydrate content are 14-35% by weight and 40-85% by weight, respectively, on a dry matter basis. Subsequently, the heat-treated product of the present invention can be obtained by sterilization as necessary and drying by freeze-drying, spray-drying, etc.

[0016] (crude protein amount) In this invention, the crude protein content in the heat-treated product is determined by calculating the total nitrogen content in the sample using the Kjeldahl method, multiplying it by a coefficient of 6.25, measuring it as a percentage of the sample, and expressing it on a dry matter basis. The crude protein content of the heat-treated product of the present invention is 14 to 35% by weight on a dry weight basis. The lower limit can preferably be selected from 16% by weight or more and 17% by weight or more. The upper limit can preferably be selected from 33% by weight or less and 30% by weight or less. Preferred embodiments include, for example, 14-33% by weight, 14-30% by weight, 16-35% by weight, 16-33% by weight, 16-30% by weight, 17-35% by weight, 17-33% by weight, and 17-30% by weight.

[0017] (Carbohydrate content) In the present invention, the sugar content in the heat-treated product is 40 to 85% by weight on a dry matter basis. The lower limit can preferably be selected from 42% by weight or more and 45% by weight or more. The upper limit can preferably be selected from 80% by weight or less, 75% by weight or less, 70% by weight or less, and 65% by weight or less. Preferred embodiments include, for example, 40 to 80% by weight, 40 to 75% by weight, 40 to 70% by weight, 40 to 65% by weight, 42 to 85% by weight, 42 to 80% by weight, 42 to 75% by weight, 42 to 70% by weight, 42 to 65% by weight, 45 to 85% by weight, 45 to 80% by weight, 45 to 75% by weight, 45 to 70% by weight, and 45 to 65% by weight.

[0018] (Measurement of molecular weight distribution by gel filtration chromatography) The gel filtration chromatography conditions are not particularly limited, but the molecular weight distribution can be measured by, for example, the following method. HPLC is preferably used for gel filtration chromatography. Typical measurement conditions are shown below, but conditions that can measure the molecular weight distribution with comparable precision and accuracy can also be adopted. ○Measurement conditions Columns: HPLC columns TSK gel G3000PWXL (φ7.2mm × 30cm) and TSK gel G2000PWXL (φ7.2mm × 30cm) manufactured by Tosoh Corporation are used in conjunction. Eluent: 1% SDS, 1.17% NaCl, 50mM phosphate buffer (pH 7.0) Sample: Dissolve the sample in the eluent to a concentration of 1% by weight, filter through a 0.45 μm filter, and then feed into the column. Column temperature: Flow rate: 0.4ml / min Detection: Wavelength 220nm Molecular weight markers used: Thyroglobulin, γ-globulin, Albumin, Peroxidase, Myoglobin, Cytchrome C, Insulin, reduced glutathione, and p-aminobenzoic acid.

[0019] In this invention, the proportion of fractions with a weight-average molecular weight of 3,000 to 15,000 is important. Specifically, in the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​the fraction with a weight-average molecular weight of 3,000 to 15,000 to the total peak area must be 35% or more. Preferably, it is 40% or more, and more preferably 45% or more.

[0020] (Foaming agent) The foaming agent of the present invention is a foaming agent that contains a heat-treated pea-derived raw material having the following A) to B) as an active ingredient. That is, A) Crude protein content is 14-35% by weight on a dry matter basis, and carbohydrate content is 40-85% by weight. B) In the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​the weight-average molecular weight of the fraction with a molecular weight of 3000 to 15000 to the total peak area is 35% or more. That is the case. The foaming agent of the present invention can impart good foaming properties, foam stability, and fine foam texture to food and beverages. The foaming agent may consist solely of the heat-treated pea-derived raw material, or it may further contain emulsifiers such as monoglycerides and other substances that have foaming and foam-stabilizing effects. The content of the heat-treated pea-derived raw material in the foaming agent may be 10 to 100% by weight, preferably 50 to 100% by weight, and more preferably 90 to 100% by weight.

[0021] (food and drink) Examples of food and beverages used in this invention include meringue, confectionery made with meringue, frozen desserts, sparkling wine, beer, and beer-flavored beverages such as low-malt beer, third-category beer (which is not classified as beer or low-malt beer under the Japanese Liquor Tax Law, and is made by using ingredients other than malt or by mixing low-malt beer with another alcoholic beverage), fourth-category beer (which is not classified as beer or low-malt beer under the Japanese Liquor Tax Law, and has a malt content of nearly 50% while also containing distilled spirits (liqueurs) made from barley), and fermented or non-fermented non-alcoholic beers. The heat-treated product of the present invention is preferably used in beverages among food and beverages, and among beverages, it is preferably used in beer-flavored beverages such as low-malt beer, third-category beer, fourth-category beer, and fermented or non-fermented non-alcoholic beer, as it can further enhance the effect on foam, such as the fineness of the foam. More preferably, it is used in fermented or non-fermented non-alcoholic beer, and even more preferably in non-fermented non-alcoholic beer. The amount of the heat-treated product or foaming agent of the present invention added to food and beverages is, for example, in the case of beverages, preferably 0.001 to 1% by weight, more preferably 0.005 to 0.5% by weight relative to the weight of the beverage. Furthermore, for frozen desserts, the heat-treated product is preferably 0.005 to 10% by weight, more preferably 0.01 to 5% by weight, relative to the weight of the frozen dessert. Similarly, for meringues, the heat-treated product is preferably 0.05 to 5% by weight, more preferably 0.1 to 3% by weight, relative to the egg whites used.

[0022] (Beer-flavored beverage) The beer-flavored beverages of the present invention include low-malt beer, third-category beer (which is not classified as beer or low-malt beer under the Japanese Liquor Tax Law, and is made by using ingredients other than malt or by mixing low-malt beer with another alcoholic beverage), fourth-category beer (which is not classified as beer or low-malt beer under the Japanese Liquor Tax Law, and is made by increasing the malt usage rate to nearly 50% while adding distilled spirits (liqueurs) made from barley), and fermented or non-fermented non-alcoholic beer. The amount of the heat-treated product or foaming agent of the present invention added to the beer-flavored beverage is preferably 0.001 to 1% by weight, more preferably 0.005 to 0.5% by weight, relative to the weight of the beverage, as the heat-treated product.

[0023] In the beer-flavored beverage of the present invention, various glycosides such as sugars, sugar alcohols, and saponins, flavorings, dietary fiber and polysaccharides, peptides such as soy peptides, acids, yeast extract, and other raw materials can be used in combination. Examples of sugars include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, and various dextrins and oligosaccharides. Examples of flavorings include malt flavor, hop flavor, beer flavor, alcohol flavor, and caramel flavor. Malt flavor is preferred as a flavoring to impart and enhance the beer flavor. Examples of acids include organic acids such as citric acid, lactic acid, and tartaric acid, and mineral acids such as hydrochloric acid and phosphoric acid. In addition, hops or hop extract and bittering agents can be used in combination. Hops or hop extract refer to hop leaves or their ground form, extracts obtained by extracting these with water or hot water, and concentrated or dried extracts. As for bittering agents, conventionally known bittering agents selected from hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract can be used.

[0024] (Method of manufacturing beer-flavored beverages) The production method for the beer-flavored beverage of the present invention will be explained using a non-fermented, non-alcoholic beer as an example. In this invention, the process used in the production of conventional non-fermented non-alcoholic beer is employed. For example, the primary raw material liquid containing the heat-treated product of this invention, malt, etc., is boiled, then hop extract and flavoring are added and heated again. If necessary, fermentation alcohol is added, and then carbonation is added through a carbonation process. If necessary, precipitates can be separated and removed at each stage by filtration, centrifugation, etc. Alternatively, carbonated water may be added after the above raw material liquid has been prepared in a concentrated state. By using the conventional soft drink manufacturing process, it is possible to easily prepare a beer-flavored beverage with good aroma and taste without having fermentation equipment. It is more desirable to remove precipitates before the carbonation process or the carbonated water addition process, as this removes sediment and substances that cause off-flavors. Furthermore, if necessary, sterilization operations can be performed before the carbonation process or the carbonated water addition process.

[0025] Furthermore, the pH of the beer-flavored beverage of the present invention is not particularly limited, but is generally between 3 and 5. Preferably, it is between 3 and 4.5, and more preferably between 3 and 4. If the pH is too low, the acidity may become too strong and affect the flavor. Also, if the pH is too high, the sterilization effect may decrease and the shelf life may be reduced. [Examples]

[0026] Examples are described below. Percentages in the examples refer to weight-based percentages. In the following, heat-treated pea-derived raw materials are simply referred to as "heat-treated products."

[0027] (Example 1) Dried pea residue obtained in the pea starch manufacturing process, with a moisture content of 7%, crude protein content of 36% on a dry matter basis, and sugar content of 39%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 128°C for 2.5 hours. The pH of the heated and extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product A.

[0028] (Example 2) Dried pea residue obtained in the pea starch production process, with a moisture content of 6%, crude protein content of 24% on a dry matter basis, and sugar content of 61%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 128°C for 2.5 hours. The pH of the heated and extracted slurry after cooling was 4.9. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product B.

[0029] (Example 3) Dried pea residue obtained in the pea starch manufacturing process, with a moisture content of 7%, crude protein content of 36% on a dry matter basis, and sugar content of 39%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 124°C for 1.5 hours. The pH of the heated and extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product C.

[0030] (Example 4) Dried pea residue obtained in the pea starch manufacturing process, with a moisture content of 6%, crude protein content of 24% on a dry matter basis, and sugar content of 61%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 124°C for 1.5 hours. The pH of the heated and extracted slurry after cooling was 4.9. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product D.

[0031] (Comparative Example 1) Dried pea residue obtained in the pea protein production process, with a moisture content of 8%, crude protein content of 12% on a dry matter basis, and carbohydrate content of 72%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 128°C for 2.5 hours. The pH of the heated and extracted slurry after cooling was 4.6. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product E.

[0032] (Comparative Example 2) Dried pea residue obtained in the pea protein production process, with a moisture content of 8%, crude protein content of 12% on a dry matter basis, and carbohydrate content of 72%, was mixed with 15 times its volume of water. The pH was adjusted to 4.7 with hydrochloric acid, and the mixture was heated and extracted at 124°C for 1.5 hours. The pH of the heated and extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then it was centrifuged (10000 × G, 30 minutes) to separate the supernatant from the precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain the heat-treated product F.

[0033] Table 1 shows the carbohydrate content, crude protein content, and crude ash content of the heat-treated products obtained in Examples 1-4 and Comparative Examples 1-2. Carbohydrate content was measured by the phenol-sulfuric acid method, and crude ash content was measured by the ashing method. The proportion of fractions with a weight-average molecular weight of 3000-15000 was determined by molecular weight distribution measurement using gel filtration chromatography. Figures 1-6 show charts of the molecular weight distribution of heat-treated samples A-F measured by gel filtration HPLC at a wavelength of 220 nm.

[0034] (Table 1) Analytical values ​​of heat-treated products TIFF0007896615000001.tif79160

[0035] To confirm whether heat-treated products A to D that satisfy the requirements of the present invention impart good foaming properties, foam stability, and fine foam texture to food and beverages, the presence or absence of the effects of the present invention on various food and beverages was then checked.

[0036] (Evaluation of foaming properties and foam stability in aqueous solutions) Heat-treated materials A to F were dissolved in water to prepare 0.3% aqueous solutions for each. 30 ml of each aqueous solution was placed into 100 ml screw-top tubes, the tubes were sealed to prevent leakage, and the tubes were shaken at 280 rpm for 1 minute in the vertical direction. After shaking, the screw-top tubes were allowed to stand, and the thickness of the foam layer was measured 1 minute and 15 minutes after standing. A foam thickness of 18mm or more was marked with ◎, 15mm to less than 18mm with ○, 10mm to less than 15mm with △, and less than 10mm with ×. Foams with an evaluation of ◎ or ○ were considered to pass. The results are shown in Table 2.

[0037] (Table 2) TIFF0007896615000002.tif94135

[0038] Compared to heat-treated samples E to F, all of the heat-treated samples A to D exhibited high bubble stability.

[0039] (Evaluation of foaming ability and foam quality in non-alcoholic beer) (Example 5, Comparative Examples 3-5) 500 mg of a 20% aqueous solution of heat-treated product A was added to 100 ml of commercially available non-alcoholic beer (resulting in a concentration of heat-treated product A in the beverage of 0.1%), and the mixture was gently stirred. This was poured into a glass, allowed to stand for 2 minutes, and then compared using the method described below (Example 5). A comparison was also made under the same conditions using heat-treated product E instead of heat-treated product A (Comparative Example 3), and a control with no additives (Comparative Example 4). In addition, a commercially available beer without heat-treated additives ("Premium Malt's," manufactured by Suntory Co., Ltd.) was evaluated in the same manner as in Example 5 (Comparative Example 5).

[0040] (Sensory evaluation method) The quality of the foam during consumption was evaluated by a well-trained panel of 10 individuals according to the following procedure. Each of the 10 panel members rated each item on a scale of 1 to 5 points, and the number of people who rated each item is shown in Table 4. The average score was calculated from the number of people who rated each item. A product was judged to pass if the average score for each item was 4.0 points or higher. The results are shown in Table 3.

[0041] (Fineness of the bubbles) 5 points... The bubbles are clearly finer compared to the control. 4 points... The bubbles are slightly finer compared to the control. 3 points... No difference compared to the control group. Two points... The contrasting one has slightly finer bubbles. One point... The contrasting product has finer bubbles.

[0042] (Amount of bubbles generated when poured into a container) 5 points... Clearly more bubbles compared to the control group. 4 points... Slightly more air bubbles compared to the control. 3 points... No difference compared to the control group. Two points... The control sample has slightly more air bubbles. One point...the control group has more air bubbles.

[0043] (The beer-like foam sensation felt when drinking) 5 points... Clearly has a beer-like foam compared to the control. 4 points... Compared to the control, it has a slightly beer-like foaminess. 3 points... No difference compared to the control group. Two points... The other one has a more beer-like foam texture. One point... The comparison drink clearly has a more beer-like foam.

[0044] (Table 3) TIFF0007896615000003.tif104153

[0045] The non-alcoholic beer with heat-treated substance A added (Example 5) received a high evaluation score of 4.0 or higher on average, and compared to the one without additives, it had better foaming ability, finer foam texture, and a beer-like foam feel. Furthermore, when comparing non-alcoholic beer with heat-treated substance A added to a commercially available fermented beer (Comparative Example 5) that exhibited good foaming ability and fine bubbles, it was confirmed that the foaming ability, fine bubbles, and foamy sensation during drinking of the non-alcoholic beer with heat-treated substance A added were at the same level as the commercially available fermented beer (Example 5, Comparative Example 5). On the other hand, when heat-treated product E, which was produced using raw materials with a low protein content as in Comparative Example 3, was added, the foaming ability, fineness of bubbles, and beer-like foaminess were better than when no product was added (Comparative Example 4), but all aspects were inferior to when heat-treated product A was added.

[0046] Based on the above results, A) on a dry matter basis, the crude protein content is 14-35% by weight, and the carbohydrate content is 40-85% by weight. B) In the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, it was confirmed that heat-treated pea-derived raw materials in which the ratio of the peak area of ​​the weight-average molecular weight fraction of 3,000 to 15,000 to the total peak area was 35% or more imparted good foaming properties, foam stability, and fine foam texture to food and beverages.

Claims

1. A method for producing a heat-treated product from a pea-derived raw material, characterized by heating a destarch-treated pea-derived raw material having a crude protein content of 20-45% by weight and a sugar content of 30-70% by weight on a dry matter basis, at a temperature exceeding 100°C and not exceeding 160°C, and a pH exceeding 4 and not exceeding 6 to obtain a slurry; separating the slurry into solid and liquid to obtain a filtrate, wherein the crude protein content in the filtrate is 14-35% by weight on a dry matter basis and the sugar content is 40-85% by weight.

2. A method for producing a heat-treated pea-derived raw material according to claim 1, wherein the crude protein content on a dry matter basis is 30 to 45% by weight.

3. A method for producing a heat-treated pea-derived raw material according to claim 1 or 2, wherein the sugar content is 35 to 65% by weight on a dry matter basis.

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