Heat-treated product of pea-derived raw material and foaming agent having same as active ingredient

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

Heat-treated pea-derived raw material and foaming agent containing it as an active ingredient

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

[0002] Foaming ability and foam stability are important for aerated foods and beverages such as meringues and shake drinks, and methods for improving foaming ability and foam stability have been investigated. For example, a technique using water-soluble hemicellulose as a foaming agent (Patent Document 1), a technique using it in combination with a foaming agent such as cyclodextrin or soybean peptide (Patent Document 2), a technique using water-soluble soybean polysaccharides as a foam stabilizer in a sparkling beverage (Patent Document 3), and a technique for obtaining a composite with excellent foaming ability by heat-treating a polysaccharide containing uronic acid, such as pea polysaccharides, with a protein under acidic conditions (Patent Document 4) have also been proposed. Furthermore, a method using soybean dietary fiber to improve foam retention and mouthfeel (Patent Document 5) and a method using water-soluble pea polysaccharides (Patent Document 6) have also been proposed.

[0003] Japanese Patent Laid-Open No. 5-244880 Japanese Patent Laid-Open No. 49-102870 WO2008 / 069027 WO2017 / 022490 Japanese Patent Laid-Open No. 2013-21944 Japanese Patent Laid-Open No. 2014-124119

[0004] Foods and beverages that require foaming properties are required to have good foaming properties and foam stability, but the technologies of Patent Documents 1 to 4 are not necessarily sufficient and there is room for improvement. Therefore, currently, in order to impart better foaming properties and foam stability, it is necessary to separately produce a foaming agent such as soy peptides as shown in Patent Document 2 and a foam stabilizer such as water-soluble soy polysaccharides as shown in Patent Documents 1 and 3 and combine them, but this is not efficient in terms of cost and work. Therefore, if a single material could be used to impart a sufficiently good foaming agent and foam stabilizer, it would be advantageous in terms of cost and work.

[0005] In recent years, in addition to foaming ability and bubble stability, foods and beverages that require foaming properties are increasingly required to produce fine bubbles for reasons such as a pleasant mouthfeel, and there is a demand for materials that can also impart fine bubbles.

[0006] However, the technology of Patent Document 5 has the problem that a large amount of soybean must be added to provide a sufficient foam-retaining effect, and the resulting soybean-specific flavor impairs the flavor of the beverage itself, significantly limiting its use.

[0007] Patent Document 6 discloses a means for solving the problem of flavor when using soybean dietary fiber, but the foam-stable function of pea polysaccharides produced by conventional techniques is insufficient, and there is still room for improvement.

[0008] In recent years, due to concerns about allergens, etc., foaming and foam stabilizing functions are often required from ingredients other than soybeans. Therefore, the object of the present invention is to provide an ingredient that is allergen-free, has a good flavor, and can impart good foaming and foam stability by using a pea ingredient.

[0009] The present inventors have conducted extensive research to solve the above problems, and as a result, have found that a heat-treated product obtained by heat-treating a pea-derived raw material, the crude protein content and sugar content of which have been adjusted, under high-temperature acidic conditions has the characteristic that a specific fraction having a weight-average molecular weight of 3,000 to 15,000 is present in a certain amount or more when the molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm, and that this characteristic imparts good foaming properties, foam stability, and fine foam to beverages and the like, and has thus completed the present invention.

[0010] That is, the present invention provides: (1) a heat-treated product of a pea-derived raw material having the following A) to B): A) a crude protein amount of 14 to 35% by weight and a carbohydrate amount of 40 to 85% by weight, calculated on a dry matter basis; B) in the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more; (2) a heat-treated product of a pea-derived raw material according to (1), in which A) the crude protein amount is 17 to 30% by weight, calculated on a dry matter basis; (3) a heat-treated product of a pea-derived raw material according to (1), in which A) the carbohydrate amount is 45 to 70% by weight, calculated on a dry matter basis; (4) a heat-treated product of a pea-derived raw material according to (1), in which B) the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 40% or more; (5) A heat-treated product of a pea-derived raw material according to (2), in which in B), the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3000 to 15000 to the total peak area is 40% or more; (6) A heat-treated product of a pea-derived raw material according to (3), in B), the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3000 to 15000 to the total peak area is 40% or more; (7) A foaming agent containing as an active ingredient the heat-treated product of a pea-derived raw material according to (1); (8) A foaming agent containing as an active ingredient the heat-treated product of a pea-derived raw material according to (2); (9) A foaming agent containing as an active ingredient the heat-treated product of a pea-derived raw material according to (3); (10) A method for producing a heat-treated product of a 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, calculated on a dry matter basis, is heated under conditions of more than 100°C and not more than 160°C, and a pH of more than 4 and not more than 6, to obtain a slurry, and the slurry is subjected to solid-liquid separation to obtain a filtrate having a crude protein content of 14 to 35% by weight and a sugar content of 40 to 85% by weight, calculated on a dry matter basis; A) a crude protein content of 14 to 35% by weight and a sugar content of 40 to 85% by weight, calculated on a dry matter basis; B) in the molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more;(11) A method for producing a heat-treated product of a pea-derived raw material according to (10), using a pea-derived raw material having a crude protein content of 30 to 45% by weight, calculated on a dry matter basis; (12) A method for producing a heat-treated product of a pea-derived raw material according to (10), using a pea-derived raw material having a carbohydrate content of 35 to 65% by weight, calculated on a dry matter basis; (13) A method for producing a heat-treated product of a pea-derived raw material according to (11), using a pea-derived raw material having a carbohydrate content of 35 to 65% by weight, calculated on a dry matter basis.

[0011] By adding the heat-treated product of the present invention to food or drink, it is possible to impart excellent foaming properties, foam stability, and fine bubbles to the food or drink.

[0012] FIG. 1 shows the molecular weight of heat-treated product A when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm. FIG. 2 shows the molecular weight of heat-treated product B when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm. FIG. 3 shows the molecular weight of heat-treated product C when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm. FIG. 4 shows the molecular weight of heat-treated product D when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm. FIG. 5 shows the molecular weight of heat-treated product E when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm. FIG. 6 shows the molecular weight of heat-treated product F when its molecular weight distribution is measured by gel filtration HPLC at a wavelength of 220 nm.

[0013] (Heat-treated product of pea-derived raw material) The heat-treated product of pea-derived raw material of the present invention can impart excellent foaming properties and foam stability, as well as fine bubbles, to beverages such as beer when added to such beverages. The heat-treated product is characterized by the following A) and B): A) a crude protein content of 14 to 35% by weight and a carbohydrate content of 40 to 85% by weight, calculated on a dry matter basis; 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 fraction with a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more.

[0014] (Pea-Derived Raw Material) The heat-treated product of the present invention is produced using a pea-derived raw material. A suitable pea-derived raw material is pea residue prepared from peas. Industrially, pea residue is a fraction (residue) obtained by removing the outer skin of pea seeds, dry- or wet-grinding the cotyledons, and then separating and removing the starch. In the present invention, it is necessary to use a pea raw material with a high crude protein content from which protein has not been removed. By using such a pea-derived raw material, a heat-treated pea-derived raw material with high foaming power and foam stability can be obtained. To this end, the pea-derived raw material must have a crude protein content of 20 to 45% by weight and a carbohydrate content of 30 to 70% by weight, calculated on a dry matter basis. The crude protein content of the pea-derived raw material is preferably 23 to 45% by weight, more preferably 25 to 45% by weight, and even more preferably 28 to 45% by weight, 30 to 45% by weight, or 30 to 40% by weight, calculated on a dry matter basis. The carbohydrate content of the pea-derived raw material is preferably 33 to 68% by weight, more preferably 35 to 65% by weight, and even more preferably 38 to 63% by weight, calculated on a dry matter basis. In order to obtain the above-mentioned pea-derived raw material, it is desirable to use a pea-derived raw material that has been destarched so that the content falls within the above range.

[0015] (Method for Producing a Heat-Treated Product of a Pea-Derived Raw Material) Water is added to the pea-derived raw material, and the pH is adjusted to more than 4 but not more than 6, preferably more than 4 but not more than 5, using an acid such as hydrochloric acid. The material is then heated at a temperature of more than 100°C but not more than 160°C, preferably more than 100°C but not more than 130°C, more preferably from 120°C to 130°C, for approximately 30 to 240 minutes, preferably 60 to 210 minutes, to obtain a slurry. After the heat treatment, the slurry is subjected to solid-liquid separation to obtain a filtrate (note that in the present invention, the liquid after solid-liquid separation may be referred to as the supernatant). The filtrate may or may not be purified to a post-purification crude protein content and carbohydrate content of 14 to 35% by weight and 40 to 85% by weight, respectively, on a dry matter basis. The filtrate is then sterilized as needed, followed by drying, such as freeze-drying or spray-drying, to obtain the heat-treated product of the present invention.

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

[0017] (Carbohydrate Amount) In the present invention, the carbohydrate amount in the heat-treated product is 40 to 85% by weight, calculated on a dry matter basis. The lower limit can be preferably selected from 42% by weight or more, and 45% by weight or more. The upper limit can be preferably 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) Gel filtration chromatography conditions are not particularly limited, but the molecular weight distribution can be measured, for example, by the following method. HPLC is preferably used for gel filtration chromatography. Typical measurement conditions are shown below, but conditions that allow measurement of molecular weight distribution with similar precision and accuracy to the conditions shown below can also be used. Measurement Conditions Column: HPLC columns TSK gel G3000PWXL (φ7.2 mm × 30 cm) and TSK gel G2000PWXL (φ7.2 mm × 30 cm) manufactured by Tosoh Corporation were used in conjunction. Eluent: 1% SDS, 1.17% NaCl, 50 mM phosphate buffer (pH 7.0) Test sample: Dissolve in the eluent to a concentration of 1% by weight, filter through a 0.45 μm filter, and then apply to the column. Column temperature: Flow rate: 0.4 ml / min Detection: Wavelength 220 nm Molecular weight markers: Thyroglobulin, γ-globulin, albumin, peroxidase, myoglobin, cytchrome C, insulin, reduced glutathione, and p-aminobenzoic acid are used.

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

[0020] (Foaming Agent) The foaming agent of the present invention is a foaming agent containing, as an active ingredient, a heat-treated pea-derived raw material having the following A) and B). That is, A) a crude protein content of 14-35% by weight and a carbohydrate content of 40-85% by weight, calculated on a dry matter basis; and B) a molecular weight distribution at a wavelength of 220 nm measured by gel filtration HPLC, in which the peak area of ​​the fraction with a weight-average molecular weight of 3,000-15,000 accounts for 35% or more of the total peak area. The foaming agent of the present invention can impart good foaming properties, foam stability, and fine foam to foods and beverages. The foaming agent may consist solely of the heat-treated pea-derived raw material, or may further contain an emulsifier such as monoglyceride or various other substances with foaming or foam stabilizing effects. The content of the heat-treated pea-derived raw material in the foaming agent may be 10-100% by weight, preferably 50-100% by weight, and more preferably 90-100% by weight.

[0021] (Foods and Beverages) Examples of foods and beverages that can be used in the present invention include meringue, confectioneries using meringue, frozen desserts and other ices, sparkling wine, beer, and beer-flavored beverages, such as happoshu (low-malt beer), third-type beer (a beer made from ingredients other than malt or mixed with another alcoholic beverage in order to be classified as neither beer nor happoshu under the Liquor Tax Act of Japan), fourth-type beer (a beer made by increasing the malt content to nearly 50% while adding a barley-based distilled liquor (liqueur) in order to be classified as neither beer nor happoshu under the Liquor Tax Act of Japan), and fermented or non-fermented non-alcoholic beer. Among foods and beverages, the heat-treated product of the present invention is preferably used in beverages. Among beverages, beer-flavored beverages such as happoshu (low-malt beer), third-type beer, fourth-type beer, and fermented or non-fermented non-alcoholic beer are preferred, as they can enhance the foam-fineness and other foam-related effects. Fermented or non-fermented non-alcoholic beer is more preferred, and non-fermented non-alcoholic beer is even more preferred. The amount of the heat-treated product or foaming agent of the present invention added to foods and beverages is, for example, preferably 0.001 to 1 wt %, more preferably 0.005 to 0.5 wt %, based on the weight of the beverage, for beverages; preferably 0.005 to 10 wt %, more preferably 0.01 to 5 wt %, based on the weight of the frozen dessert; and preferably 0.05 to 5 wt %, more preferably 0.1 to 3 wt %, based on the weight of the egg white used, for meringues.

[0022] (Beer-Taste Beverages) The beer-taste beverages of the present invention include happoshu, third beers (beers made from ingredients other than malt or blended with other alcoholic beverages so as not to be classified as beer or happoshu under the Liquor Tax Act of Japan), fourth beers (beers made by increasing the malt content to nearly 50% but adding a barley-based distilled alcoholic beverage (liqueur) so as not to be classified as beer or happoshu under the Liquor Tax Act of Japan), and fermented or non-fermented non-alcoholic beers. The amount of the heat-treated product or foaming agent of the present invention added to a beer-taste beverage is preferably 0.001 to 1 wt. % of the heat-treated product, more preferably 0.005 to 0.5 wt. % of the weight of the beverage.

[0023] The beer-flavored beverage of the present invention may contain other ingredients, such as sugars, sugar alcohols, various glycosides such as saponins, flavorings, dietary fiber, polysaccharides, peptides such as soybean peptides, acids, and yeast extract. 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 that imparts or enhances 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. Hops, hop extracts, and bittering agents may also be used. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried extracts. In addition, the bittering agent may be a conventionally known bittering agent selected from hop-derived bitter substances, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc.

[0024] (Method for Producing Beer-Taste Beverage) The production of the beer-taste beverage of the present invention will be described using a non-fermented, non-alcoholic beer as an example. In the present invention, the process employed in the production of conventional non-fermented, non-alcoholic beers is employed. For example, a primary raw material liquid containing the heat-treated product of the present invention, malt, and other ingredients is boiled, followed by the addition of a hop extract and flavoring, followed by reheating. Fermented alcohol is added as needed, and then carbonation is performed to add carbon dioxide. If necessary, precipitates can be separated and removed at each stage by filtration, centrifugation, or the like. Alternatively, carbonated water can be added after the raw material liquid is prepared in a concentrated state. These methods employ conventional soft drink production processes, allowing for the convenient preparation of beer-taste beverages with a good flavor and aroma, even without fermentation equipment. Removing precipitates before the carbonation or carbonated water addition steps is more preferable, as it removes sediment and substances that cause unpleasant flavors. If necessary, sterilization can also be performed before the carbonation or carbonated water addition steps.

[0025] The pH of the beer-taste 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 be too strong, affecting the flavor. If the pH is too high, the bactericidal effect may be reduced, and the shelf life may be reduced.

[0026] Examples are described below. In the examples, % is by weight. In the following, the heat-treated product of a pea-derived raw material is simply referred to as the heat-treated product.

[0027] Example 1: A 15-fold volume of water was added to dried pea residue obtained in a pea starch production process, which had a moisture content of 7%, a crude protein content of 36% on a dry matter basis, and a sugar content of 39%. The pH was adjusted to 4.7 with hydrochloric acid, and the residue was subjected to heat extraction at 128°C for 2.5 hours. The pH of the heat-extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. This supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product A.

[0028] Example 2: A 15-fold volume of water was added to dried pea residue obtained in a pea starch production process, which had a moisture content of 6%, a crude protein content of 24% on a dry matter basis, and a carbohydrate content of 61%. The pH was adjusted to 4.7 with hydrochloric acid, and the residue was subjected to heat extraction at 128°C for 2.5 hours. The pH of the heat-extracted slurry after cooling was 4.9. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product B.

[0029] Example 3: A 15-fold volume of water was added to dried pea residue obtained in a pea starch production process, which had a moisture content of 7%, a crude protein content of 36% on a dry matter basis, and a sugar content of 39%. The pH was adjusted to 4.7 with hydrochloric acid, and the residue was subjected to heat extraction at 124°C for 1.5 hours. The pH of the heat-extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. This supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product C.

[0030] Example 4: A 15-fold volume of water was added to dried pea residue obtained in a pea starch production process, which had a moisture content of 6%, a crude protein content of 24% on a dry matter basis, and a sugar content of 61%. The pH was adjusted to 4.7 with hydrochloric acid, and the residue was subjected to heat extraction at 124°C for 1.5 hours. The pH of the heat-extracted slurry after cooling was 4.9. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide, and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. This supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product D.

[0031] (Comparative Example 1) A 15-fold volume of water was added to dried pea residue obtained in a pea protein production process, which had a moisture content of 8%, a crude protein content of 12% on a dry matter basis, and a carbohydrate content of 72%. The mixture was then adjusted to pH 4.7 with hydrochloric acid and subjected to heat extraction at 128°C for 2.5 hours. The pH of the heat-extracted slurry after cooling was 4.6. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. The supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product E.

[0032] (Comparative Example 2) A 15-fold volume of water was added to dried pea residue obtained in a pea protein production process, which had a moisture content of 8%, a crude protein content of 12% on a dry matter basis, and a carbohydrate content of 72%. The mixture was then adjusted to pH 4.7 with hydrochloric acid and subjected to heat extraction at 124°C for 1.5 hours. The pH of the heat-extracted slurry after cooling was 4.7. The pH of the recovered slurry was adjusted to 5.0 with sodium hydroxide and then centrifuged (10,000 x G, 30 minutes) to separate the supernatant and precipitate. This supernatant was desalted by electrodialysis and then freeze-dried to obtain heat-treated product F.

[0033] The sugar content, crude protein content, and crude ash content of the heat-treated products obtained in Examples 1 to 4 and Comparative Examples 1 and 2 are shown in Table 1. The sugar content was measured by the phenol-sulfuric acid method, and the crude ash content was measured by the ashing method. The proportion of the fraction with a weight-average molecular weight of 3,000 to 15,000 was determined by molecular weight distribution measurement using gel filtration chromatography. The molecular weight distribution charts of heat-treated products A to F measured by gel filtration HPLC at a wavelength of 220 nm are shown in Figures 1 to 6.

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

[0035] In order to confirm whether the heat-treated products A to D that meet the requirements of the present invention impart good foaming properties, bubble stability, and fine bubble texture to foods and beverages, we next confirmed whether the present invention has any effect on various foods and beverages.

[0036] (Evaluation of Foamability and Foam Stability in Aqueous Solution) Heat-treated products A to F were dissolved in water to prepare 0.3% aqueous solutions. 30 ml of each of these aqueous solutions was placed in a 100 ml screw tube, capped to prevent leakage, and shaken at 280 rpm in the tube height direction for 1 minute. After shaking, the screw tube was allowed to stand, and the thickness of the foam layer was measured 1 minute and 15 minutes after standing. A foam thickness of 18 mm or more was evaluated as ◎, 15 mm or more but less than 18 mm as 〇, 10 mm or more but less than 15 mm as △, and less than 10 mm as ×. A foam thickness of ◎ or 〇 was considered to be acceptable. The results are shown in Table 2.

[0037] (Table 2)

[0038] Heat-treated products A to D all had higher bubble stability than heat-treated products E to F.

[0039] (Evaluation of Foaming 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 (the concentration of heat-treated product A in the beverage was 0.1%) and gently stirred. The beer was poured into a glass, allowed to stand for 2 minutes, and compared using the method described below (Example 5). A comparison was made under similar conditions using heat-treated product E instead of heat-treated product A (Comparative Example 3), and a comparison with no heat-treated product A (Comparative Example 4). A commercially available beer ("Premium Malt's," manufactured by Suntory) without any heat-treated product added was also evaluated in the same manner as in Example 5 (Comparative Example 5).

[0040] (Sensory evaluation method) The quality of foam when drinking was evaluated by a 10-person well-trained panel of people according to the following procedure. The 10 panel members rated each item on a scale of 1 to 5, and the number of people who gave an evaluation for each score is shown in Table 4. The average score was calculated from the number of people who gave each score. If the average score for each item was 4.0 or higher, the beer was judged to be acceptable. The results are shown in Table 3.

[0041] (Fineness of bubbles) 5 points: The bubbles are clearly finer than the control 4 points: The bubbles are slightly finer than the control 3 points: No difference compared to the control 2 points: The bubbles are slightly finer in the control 1 point: The bubbles are finer in the control

[0042] (Amount of bubbles generated when poured into a container) 5 points: Clearly more bubbles than the control 4 points: Slightly more bubbles than the control 3 points: No difference compared to the control 2 points: Slightly more bubbles than the control 1 point: More bubbles than the control

[0043] (Beer-like foam sensation felt when drinking) 5 points: Clearly more beer-like foam sensation compared to the control 4 points: Slightly more beer-like foam sensation compared to the control 3 points: No difference compared to the control 2 points: The control has a more beer-like foam sensation 1 point: The control has a clearly more beer-like foam sensation

[0044] (Table 3)

[0045] The non-alcoholic beer to which the heat-treated product A was added (Example 5) received a high evaluation score of 4.0 points or more, and compared to the non-additive beer, the foaming property, fine foam, and beer-like foam feel were better. Furthermore, when the non-alcoholic beer to which the heat-treated product A was added was compared with a commercially available fermented beer (Comparative Example 5) with good foaming property and fine foam, it was confirmed that the foaming property, fine foam, and foam feel when drinking of the non-alcoholic beer to which the heat-treated product A was added were at the same level as the commercially available fermented beer (Example 5, Comparative Example 5). On the other hand, when the heat-treated product E produced using a raw material with a low protein content was added as in Comparative Example 3, the foaming property, fine foam, and beer-like foam feel were better than those without the addition (Comparative Example 4), but all of the results were inferior to those when the heat-treated product A was added.

[0046] From the above results, it was confirmed that heat-treated pea-derived raw materials that A) have a crude protein content of 14 to 35% by weight and a carbohydrate content of 40 to 85% by weight on a dry matter basis, and 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 fraction with a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more, impart good foaming properties, foam stability, and fine foam to foods and beverages.

Claims

1. A heat-treated raw material derived from peas having the following A) to B). A) The crude protein content is 14 to 35% by weight and the carbohydrate content is 40 to 85% by weight, calculated on a dry matter basis. B) In the molecular weight distribution at a wavelength of 220 nm as measured by gel filtration HPLC, the ratio of the peak area of ​​the fraction having a weight average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more.

2. 2. The heat-treated product of claim 1, wherein A) has a crude protein content of 17 to 30% by weight calculated on a dry matter basis.

3. 2. The heat-treated product of claim 1, wherein A) has a sugar content of 45 to 70% by weight on a dry matter basis.

4. 2. The heat-treated product of claim 1, wherein in B), the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 40% or more.

5. 3. The heat-treated product of a pea-derived raw material according to claim 2, wherein in B), the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 40% or more.

6. 4. The heat-treated product of a pea-derived raw material according to claim 3, wherein in B), the ratio of the peak area of ​​a fraction having a weight-average molecular weight of 3,000 to 15,000 to the total peak area is 40% or more.

7. A foaming agent comprising the heat-treated pea-derived raw material according to any one of claims 1 to 3 as an active ingredient.

8. A method for producing a heat-treated pea-derived raw material having the following A) and B), characterized in that a pea-derived raw material having a crude protein content of 20-45% by weight and a carbohydrate content of 30-70% by weight, calculated on a dry matter basis, is heated under conditions of more than 100°C and not more than 160°C, and a pH value of more than 4 and not more than 6, to obtain a slurry, and the slurry is subjected to solid-liquid separation to obtain a filtrate having a crude protein content of 14-35% by weight and a carbohydrate content of 40-85% by weight, calculated on a dry matter basis. A) The crude protein content is 14 to 35% by weight and the carbohydrate content is 40 to 85% by weight, calculated on a dry matter basis. B) In the molecular weight distribution at a wavelength of 220 nm as measured by gel filtration HPLC, the ratio of the peak area of ​​the fraction having a weight average molecular weight of 3,000 to 15,000 to the total peak area is 35% or more.

9. The method for producing a heat-treated product of a raw material derived from pea according to claim 10, wherein a raw material derived from pea having a crude protein content of 30 to 45% by weight on a dry matter basis is used.

10. The method for producing a heat-treated product of a raw material derived from pea according to claim 10, wherein a raw material derived from pea having a sugar content of 35 to 65% by weight on a dry matter basis is used.

11. The method for producing a heat-treated product of a raw material derived from pea according to claim 11, wherein the raw material derived from pea has a sugar content of 35 to 65% by weight on a dry matter basis.