Container-packed soybean component-containing beverage

Abstract

Provided is a container-packed soybean component-containing beverage having good texture even when sterilized by heat, despite containing a high-concentration of tannins. The soybean component-containing beverage is configured such that: (a) the soybean protein content in the beverage is 0.1–2.5 g / 100 g, and the soybean protein content is greater than milk protein content; (b) the ratio of the tannin content to the soybean protein content is 5–120 mass%; and (c) the soybean-derived water-insoluble dietary fiber content is 0.03–1.5 g / 100 g.

Description

Packaged soy-based beverages

[0001] The present invention relates to beverages containing soy ingredients.

[0002] In recent years, the market for soy-based beverages, such as soy milk, has expanded significantly due to growing health consciousness. In particular, soy-based beverages flavored with coffee, black tea, matcha, cocoa powder, etc., are often sold as cafe menu items, such as soy lattes and soy teas, because the distinctive flavor and taste of soy is masked and they are highly palatable.

[0003] However, soybean-containing beverages flavored with coffee, black tea, matcha, cocoa powder, etc. are prone to aggregation due to the reaction between soybean protein and tannins derived from these flavoring ingredients. This aggregation is thought to be a polyphenol-protein complex formed by the binding of polyphenols and vegetable protein (Patent Document 1). The presence of aggregates resulting from the reaction of soybean protein and tannins can cause a rough texture on the tongue, a heavy mouthfeel, or a sticky feeling in the throat. Therefore, protein-containing beverages flavored with coffee, black tea, cocoa powder, etc. have been reported that incorporate cellulose and reduce the loss tangent tanδ, resulting in a uniform appearance without aggregation (Patent Document 2).

[0004] JP 2002-68991 A JP 2018-174721 A

[0005] For example, in soy lattes, there is a recent trend toward preference for beverages with both a strong coffee and milk flavor. However, when attempting to produce soy-based beverages with a higher coffee content, the beverage contains a large amount of coffee-derived tannins, which are more likely to aggregate with soy proteins. Furthermore, it has been found that this change in the texture of a beverage due to the aggregation reaction is more likely to become apparent when the beverage is heat-sterilized, and is particularly likely to become apparent when the heat-sterilized beverage is refrigerated and consumed at a temperature of 10°C or below.

[0006] The object of the present invention is to provide a heat-sterilized, bottled soybean component-containing beverage that has a good texture despite being a soybean beverage containing tannins at a high concentration. Means to solve the problem

[0007] As a result of intensive research into the above-mentioned object, the inventors discovered that by adding a specific amount of water-insoluble dietary fiber derived from soybeans, it is possible to obtain a packaged soybean component-containing beverage that is rich in tannins but has a good texture, and thus completed the present invention.

[0008] The present invention includes the following. [1] A packaged soy component-containing beverage that satisfies the following (a) to (c): (a) the soy protein content in the beverage is 0.1 to 2.5 g / 100 g, and the soy protein content is greater than the milk protein content, (b) the beverage contains tannin, and the ratio of the tannin content to the soy protein content is within the range of 5 to 120 mass%. (c) the soy component-containing beverage contains 0.03 to 1.5 g / 100 g. [2] The soy component-containing beverage according to [1], wherein the tannin content in the beverage is 0.01 to 0.30 g / 100 g. [3] The soy component-containing beverage according to [1] or [2], wherein the soy component-containing beverage contains at least one type of soy-derived water-insoluble dietary fiber selected from the group consisting of soy flour, soybean flour, and soybean pulp powder. [4] The soybean component-containing beverage according to any one of [1] to [3], wherein the tannin is derived from at least one selected from the group consisting of coffee, tea, and cacao. [5] The soybean component-containing beverage according to any one of [1] to [4], wherein the soybean-derived solids content is less than 4.0% by mass. [6] The soybean component-containing beverage according to any one of [1] to [5], further containing crystalline cellulose. [7] The soybean component-containing beverage according to any one of [1] to [6], wherein the soybean component-containing beverage contains one or more selected from sucrose, fructose, and glucose in a total amount of 1.0 to 10% by mass.

[0009] According to the present invention, it is possible to provide a packaged soybean component-containing beverage that is flavored with coffee, tea, cocoa powder, or the like, has a high palatability, and has a good texture.

[0010] (Soybean Component-Containing Beverage) The soybean component-containing beverage of the present invention is a liquid composition containing at least crushed cotyledonary material of soybean seeds dispersed in water, and refers to a beverage using soybeans as a raw material, specifically a soy milk-containing beverage or soy beverage. Here, "soy milk-containing beverage" refers to a beverage using soy milk as a raw material, and includes soy milk, modified soy milk, and soy milk beverages as defined in the Japanese Agricultural Standards for Soy Milks (Ministry of Agriculture, Forestry and Fisheries Notification No. 1679, July 17, 2012), as well as soft drinks, fruit juice beverages, coffee beverages, tea beverages, and the like containing these. Soy milk, as defined in the Japanese Agricultural Standards, is a milky beverage (soybean soy milk liquid) obtained by eluting proteins and other components from soybeans (excluding powdered and defatted soybeans) with hot water or the like and removing fiber, and has a soybean solids content of 8% or more. Prepared soy milk is a milky drink (prepared soy milk) made by adding soybean oil or other vegetable oils and fats, sugars, salt and other seasonings to soybean soy milk liquid, with a soybean solids content of 6% or more, or a milky drink (prepared defatted soy milk) made by extracting proteins and other components from defatted soybeans (including those with added soybeans) with hot water or other means, removing the fiber, and then adding soybean oil or other vegetable oils and fats, sugars, salt and other seasonings, with a soybean solids content of 6% or more. Soy milk beverages are milky beverages whose main ingredient is prepared soy milk or prepared defatted soy milk, to which powdered soy protein has been added (prepared powdered soy milk), with a soy solids content of 4% or more, or milky beverages made by adding flavoring ingredients such as fruit juice (including fruit puree and a mixture of fruit juice and fruit puree), vegetable juice, milk or dairy products, or shell powder to prepared soy milk, prepared defatted soy milk, or prepared powdered soy milk (limited to beverages in which the solids content of flavoring ingredients is less than the soy solids content, and in cases in which fruit juice has been added, the weight percentage of the fruit juice in the total raw materials is less than 10%, and in cases in which milk or dairy products have been added, the milk solids content is less than 3%, and which are not lactic acid bacteria beverages), with a soy solids content of 4% or more (2% or more in cases in which the weight percentage of fruit juice in the total raw materials is 5% or more but less than 10%).When the soy component-containing beverage of the present invention is a soy milk-containing beverage, among the above, it is preferably a coffee beverage, black tea beverage, soft drink, or fruit juice beverage containing soy milk or prepared soy milk as an ingredient. The form of soy milk or prepared soy milk used as an ingredient is not particularly limited, and liquid, powder, cream, or other forms can be used. Furthermore, "soy beverage" refers to a beverage that uses soybeans in a fibrous state as an ingredient, such as soybeans mashed with water or soy flour, and examples thereof include coffee beverages, black tea beverages, soft drinks, and fruit juice beverages that contain fibrous soybeans.

[0011] The soybean component-containing beverage of the present invention contains (a) soy protein, (b) tannin, and (c) water-insoluble dietary fiber derived from soybeans. Each component will be described in detail below.

[0012] (a) Soy Protein The beverage of the present invention contains a protein derived from soybeans. As used herein, "protein" refers to a polymeric compound (containing 50 or more amino acids) formed by the chain-like bonding of amino acids. Proteins vary in type depending on the combination and sequence of the amino acids that make them up, and there are countless types of proteins. The beverage of the present invention contains "soy protein" as the main protein component. Soy protein differs significantly in structure and molecular weight from milk proteins derived from animal milk, such as cow, goat, and sheep. Since the effects of the present invention can be significantly enjoyed, if the beverage of the present invention contains milk protein, it is preferable that the amount of soy protein contained is less than that of soy protein (soy protein content > milk protein content), and it is preferable that the milk protein content be less than 0.1 g / 100 g. It is even more preferable that the beverage does not contain milk protein. A beverage that does not contain milk proteins refers to a beverage that does not contain food ingredients derived from animal milk (e.g., cow's milk, whole milk powder, skim milk powder, condensed milk, milk fat, fresh cream, condensed milk, yogurt, cheese, etc.).

[0013] The soy protein content in the soybean component-containing beverage of the present invention is 0.1 g / 100 g or more. To ensure the desired effects are significant, the soy protein content is preferably 0.2 g / 100 g or more, more preferably 0.3 g / 100 g or more, and even more preferably 0.4 g / 100 g or more. The upper limit of the soy protein content in the beverage is 2.5 g / 100 g or less, preferably 2.0 g / 100 g or less, more preferably 1.5 g / 100 g or less, and even more preferably 1.0 g / 100 g or less. The protein content in the beverage can be quantified using a method calculated from the blend ratio or a known method (Kjeldahl method) (Reference 1: "Commentary on the Analysis Manual of the Standard Tables of Food Composition in Japan, 5th Edition, Written by an Analyst," edited by Japan Food Research Center Foundation, Chuohoki Publishing, July 1, 2001). The soy protein content of a beverage refers to the amount of protein derived from soybeans among the total protein content of the beverage, and the milk protein content refers to the amount of protein derived from animal milk among the total protein content of the beverage.

[0014] (b) Tannins The beverage of the present invention contains tannins. As used herein, "tannin" refers to a colorless, relatively high-molecular-weight polyphenolic component found in plant roots, branches, trunks, leaves, skin, fruit, etc., which combines with proteins to form sparingly soluble salts. In the present invention, tannins are primarily introduced into the beverage from food ingredients used to flavor the soybean-containing beverage. Food ingredients from which tannins are derived are not particularly limited, and examples include coffee, tea, cacao, wine, and fruit. Of these, coffee, tea, and cacao are preferred. As used herein, "coffee" refers to seeds (coffee beans) harvested from the fruit of the genus Coffea in the family Rubiaceae, roasted and processed for beverage production. Roasted coffee bean extracts and finely ground roasted coffee beans can be used as coffee. As used herein, "tea" refers to tea leaves obtained from the tea plant (Camellia sinensis L.), which belongs to the genus Camellia in the family Theaceae. As the tea leaves, one or more of the following can be used in the form of tea leaf extract or finely ground tea leaves: unfermented green tea, semi-fermented oolong tea, and fermented black tea. In particular, black tea extract or finely ground green tea leaves (e.g., matcha) are preferred due to the pronounced effects of the present invention. Furthermore, the term "cacao" as used herein refers to the seeds (cocoa beans) of the cacao plant, the fruit of an evergreen tree in the Malvaceae family, that have been heat-treated for beverage production. In addition to cocoa bean extracts and finely ground products, processed cocoa products such as cocoa mass and cocoa powder can also be used as the cacao.

[0015] The beverage of the present invention contains tannins at a concentration that reacts with soy protein and affects texture. Specifically, the ratio of tannin content to soy protein content is 5 to 120% by mass (i.e., the tannin content is 5 to 120 parts by mass when the soy protein content is 100 parts by mass). This ratio is preferably within the range of 10 to 100% by mass, more preferably 15 to 90% by mass, and even more preferably 20 to 80% by mass. If the lower limit of this ratio is lower than 5% by mass, the amount of tannin is so small that polyphenol-protein complexes that affect texture are unlikely to form, making the problem of the present invention less noticeable. Therefore, there is no need to apply the present invention to such beverages. The present invention provides a soy component-containing beverage that has a good texture, while still having a tannin content to soy protein content ratio that would normally allow polyphenol-protein complexes to form. On the other hand, if the upper limit of the ratio exceeds the above range, the binding of polyphenols to protein aggregates becomes too strong, and the texture-improving effect of the present invention by the water-insoluble dietary fiber described below may not be fully exerted. Here, the "tannin content" in this specification refers to the value determined by the Folin-Denis method using a tannic acid solution as the standard solution, and may also be expressed as "as tannic acid" or "calculated as tannic acid" (Reference 1).

[0016] The tannin content in the beverage of the present invention is not particularly limited, but is typically 0.01 to 0.30 g / 100 g, preferably 0.03 to 0.25 g / 100 g, more preferably 0.05 to 0.20 g / 100 g, even more preferably 0.06 to 0.20 g / 100 g, and particularly preferably 0.10 to 0.20 g / 100 g, calculated as tannic acid.

[0017] (c) Water-Insoluble Dietary Fiber The beverage of the present invention contains water-insoluble dietary fiber derived from soybeans. As used herein, "water-insoluble dietary fiber" refers to a fiber material that is insoluble in water, and the content of water-insoluble dietary fiber refers to the insoluble dietary fiber content measured by the modified Prosky method (enzymatic-gravimetric method) (Reference 1).

[0018] It is generally known that beverages containing water-insoluble dietary fiber have a rough texture due to the dietary fiber, making them difficult to drink. However, the beverage of the present invention, by incorporating soybean-derived water-insoluble dietary fiber, can improve the texture of beverages containing soy protein and tannins. As used herein, the "texture-improving" effect refers to at least one of the following effects: reducing the unpleasant feel on the tongue (roughness) perceived when drinking, and reducing the feeling of sticking to the throat after drinking. The mechanism by which soybean-derived water-insoluble dietary fiber improves texture is unknown, but it is speculated that the soybean-derived water-insoluble dietary fiber inhibits the formation of aggregates (polyphenol-protein complexes) between tannins and soy protein, or weakens the bond between tannins and soy protein aggregates.

[0019] The beverage of the present invention may use a food ingredient containing soybean-derived water-insoluble dietary fiber as is, or may use a purified product (including a crudely purified product) of water-insoluble dietary fiber separated from the food ingredient. The food ingredient containing soybean-derived water-insoluble dietary fiber may be at least one selected from the group consisting of soybean flour, soybean flour, and soybean pulp powder.

[0020] When the soybean-derived water-insoluble dietary fiber content in the beverage of the present invention is 0.03 g / 100 g or more, the desired effect of the present invention, which is the improvement in texture, is significantly achieved. It is preferably 0.06 g / 100 g or more, more preferably 0.08 g / 100 g or more, even more preferably 0.09 g / 100 g or more, and particularly preferably 0.1 g / 100 g or more. There is no particular upper limit for the soybean-derived water-insoluble dietary fiber content in the beverage, but since the initial effect remains high even if a large amount is added, it is usually 1.5 g / 100 g or less, preferably 1.0 g / 100 g or less, more preferably 0.9 g / 100 g or less, and even more preferably 0.8 g / 100 g or less. The soybean-derived water-insoluble dietary fiber content refers to the portion of the water-insoluble dietary fiber content in the beverage that is derived from soybeans.

[0021] Water-insoluble components in a beverage are closely related to the texture of the beverage, such as the feel on the tongue and the feeling of adhesion to the throat. The median diameter of the water-insoluble components in the beverage of the present invention is preferably 80 μm or less, more preferably 70 μm or less, and even more preferably 60 μm or less. The lower limit of the median diameter of the water-insoluble components is not particularly limited, but is preferably, for example, 5 μm or more, or 10 μm or more. Herein, the "median diameter of the water-insoluble components" refers to the 50% particle diameter (D50) of the volume-based particle size distribution measured by a laser diffraction / scattering method.

[0022] Furthermore, the beverage of the present invention preferably contains water-insoluble components with particle sizes of 100 μm or less, which account for 90% or more by volume of the total amount of water-insoluble components in the beverage. That is, the cumulative 90% particle size (D90) is preferably 100 μm or less, and more preferably 95 μm or less. The cumulative 90% particle size (D90) of the volume-based particle size distribution can also be determined from the particle size distribution measured by laser diffraction / scattering.

[0023] The water-insoluble components in the beverage can be adjusted by the degree of micronization of the raw materials and the amounts of the raw materials added. For example, when the water-insoluble component is water-insoluble dietary fiber derived from soybeans, the particle size and particle size distribution can be adjusted by dry grinding using a grinder such as a jet mill, cutter mill, or hammer mill, or by wet grinding using a high-pressure homogenizer.

[0024] (Soybean-derived solid content) From the viewpoint of significantly enjoying the effects of the present invention, the soybean-derived solid content in the soybean component-containing beverage of the present invention is preferably less than 4.0% by mass, more preferably less than 3.0% by mass, and even more preferably less than 2.0% by mass. The soybean-derived solid content can be determined by calculation based on the raw materials used in the production of the soybean component-containing beverage. In other words, it can be determined by calculating the solid content of the soybean-derived raw materials in the raw materials. In addition, in the present invention, "solid content" means the components excluding water.

[0025] (Other Components) The beverage of the present invention preferably contains crystalline cellulose. The use of crystalline cellulose can synergistically or additively enhance the texture-improving effect of the soybean-derived water-insoluble dietary fiber of the present invention. Herein, "cellulose" refers to a general term for polysaccharides having a structure in which D-glucopyranose units are linked together via β-1,4 bonds. "Crystalline cellulose" refers to crystalline cellulose obtained by partially depolymerizing α-cellulose obtained as pulp from fibrous plants with an acid and purifying it, a crystalline cellulose complex in which the surface of crystalline cellulose is coated with a water-soluble polymer, or a mixture thereof. The content of crystalline cellulose in the beverage is preferably 0.001 to 0.100 g / 100 g, more preferably 0.002 to 0.050 g / 100 g.

[0026] Although the soybean component-containing beverage of the present invention has a lower soy protein content than regular soy milk, the combined use of soybean-derived water-insoluble dietary fiber and vegetable oil can impart a milk-like texture and flavor, enhancing the soy flavor. Therefore, a beverage containing vegetable oil is a preferred embodiment of the present invention. The vegetable oil is not particularly limited as long as it is an edible oil, but examples include corn oil, soybean oil, rapeseed oil (canola oil), rice bran oil, safflower oil (safflower oil), palm oil, palm kernel oil, coconut oil, cottonseed oil, and sunflower oil. One type of vegetable oil may be used, or multiple types may be used in combination. From the viewpoint of achieving a desirable milk-like texture, the vegetable oil content in the beverage is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, even more preferably 0.3 to 2.0% by mass, and particularly preferably 0.5 to 1.5% by mass. The vegetable oil content referred to here refers to the amount of vegetable oil added to the beverage separately from the soybean components (the above-mentioned soy milk and crushed soybeans, and soybean-derived food ingredients containing water-insoluble dietary fiber), and does not include the amount of oil carried over from the above-mentioned soybean components.

[0027] Furthermore, from the viewpoint of palatability, the beverage of the present invention preferably contains a sweet component. Here, the sweet component refers to a component having a sweet taste, such as a sugar, sugar alcohol, or sweetener. Specific examples include sugars having a sweet taste, such as sugar, sucrose, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, and lactose; sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol; and various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, and stevia extract. Among these, one or more selected from the group consisting of sucrose, fructose, and glucose are preferably used. Sucrose, fructose, and glucose not only impart the natural, refreshing sweetness desired in soybean-containing beverages, but also inhibit the formation of aggregates of tannins and soybean proteins (polyphenol-protein complexes) or contribute to weakening the bonds between the aggregates of tannins and soybean proteins, thereby synergistically or additively enhancing the texture-improving effect of the soybean-derived water-insoluble dietary fiber of the present invention. The beverage of the present invention preferably contains a total of 1.0 to 10% by mass of one or more selected from sucrose, fructose, and glucose.

[0028] The pH of the beverage of the present invention is preferably 5.5 to 7.5, and more preferably 6.0 to 7.0. In the acidic range of pH less than 5.5, the effects of the present invention may not be significantly achieved. The pH of the beverage can be appropriately adjusted using a known pH adjuster.

[0029] In addition to the above ingredients, the soybean component-containing beverage of the present invention may contain, as appropriate, ingredients that are commonly added to soybean component-containing beverages, such as emulsifiers, stabilizers, antioxidants, flavorings, etc., as long as the intended purpose of the present invention is not deviated from.

[0030] (Packaged beverage) The beverage of the present invention is a heat-sterilized beverage, which can significantly benefit from the effects of the present invention. Heat-sterilized beverages are usually in the form of sealed container-packaged beverages. The containers can be in the usual form, such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc., as with general container-packaged beverages.

[0031] The conditions for heat sterilization are not particularly limited. When a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140°C, 1 to several tens of minutes) can be carried out. When a non-heat-resistant container (PET bottle, paper container, etc.) is used as the container, for example, the prepared liquid can be sterilized in advance at a high temperature for a short time (UHT sterilization: 110 to 150°C, 1 to several tens of seconds) using a plate-type heat exchanger or the like, cooled to a certain temperature, and then filled into the non-heat-resistant container.

[0032] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0033] <Measurement of Protein Content> For each of the protein-containing food ingredients, the protein content was determined using the Kjeldahl method, using a nitrogen / protein conversion factor of 6.38, in accordance with the method described in Reference 1 above, and the protein content in the sample beverage was calculated based on the blending ratio of these food ingredients.

[0034] <Measurement of Tannin Content> The tannin content was measured by the Folin-Denis method described in Reference 1 above. Specifically, a fixed amount (S (g)) of the soybean component-containing beverage sample was collected, diluted to a fixed amount (V (ml)) with ion-exchanged water, and filtered through filter paper. The resulting filtrate was appropriately diluted and 5 ml of the filtrate was taken. 5 ml of Folin's reagent and 5 ml of 10% sodium carbonate solution were added, and the mixture was allowed to react (develop color) at room temperature for 1 hour, and then filtered through a 0.45 μm filter. The absorbance of the filtrate at 700 nm was measured. Tannic acid solutions adjusted to various concentrations were used as standards. The tannin content (as tannic acid) was calculated using the following formula: Tannin (g / 100g) = A x V / 5 x B x 10-6 x 100 / S A: Tannic acid concentration (µg / assay) B: Dilution ratio S: Sample amount (g) V: Sample volume (ml).

[0035] <Measurement of Water-Insoluble Dietary Fiber Content> For each of the food ingredients containing soybean-derived water-insoluble dietary fiber, the insoluble dietary fiber content was determined using the Prosky enzyme-gravimetric method in accordance with the method described in Reference 1 above, and the soybean-derived water-insoluble dietary fiber content in the sample beverage was calculated based on the blending ratio of these food ingredients.

[0036] <Measurement of pH> 100 ml of the sample solution was weighed out and placed in a 300 ml beaker, and the temperature was adjusted to 20° C., and the pH was measured using a pH meter (HORIBA pH meter F21, manufactured by HORIBA Ltd.).

[0037] Experimental Example 1 Preparation of Milk-Flavored Coffee Beverage (1) Milk (milk protein content: 3.3% by mass) and soy milk ("Mainichi Oishii Unadjusted Soy Milk" manufactured by Marusanai Co., Ltd., soy protein content: 4.2% by mass) were used as the milk components. Furthermore, a crystalline cellulose composite (manufactured by Asahi Kasei Chemicals Corporation, trade name Ceolus (registered trademark) RC-591, composition: crystalline cellulose / CMC-Na = 89.0 / 11.0 parts by mass, volume average particle size: 7.9 μm) was used as the cellulose. Pure water was added to the milk components (soy milk and milk) in the amounts shown in Table 1, and then the crystalline cellulose composite was added. The mixture was dispersed for 10 minutes at 500 rpm using a propeller stirrer (Three-One Motor). The remaining ingredients were then added, and the pH was adjusted to 7.0 with sodium bicarbonate. The resulting liquid was then processed in a high-pressure homogenizer (pressure 20 MPa), sterilized at 140°C for 10 seconds using a UHT sterilizer, and 500 ml of each was filled into PET containers (pH 6.8 for all). After storing this at 5°C for one week, a sensory evaluation was conducted by a panel of five experts to determine whether or not the liquid had an unpleasant texture. Furthermore, for soybean-containing beverages (samples 1-4) that used soy milk only as the milk ingredient, the liquid was filled into PET containers without UHT sterilization (sample 1-4 unsterilized beverage), and cooled to 20°C and 5°C for sensory evaluation.

[0038]

[0039] Table 2 shows the contents of various components after sterilization and the results of the sensory evaluation. Among milk-flavored coffee beverages with approximately the same protein content, beverages containing soy protein (1-2 to 1-4) were evaluated as having an unpleasant texture on the tongue (roughness) when ingested and sticking to the throat after drinking, compared to a beverage containing only milk protein (1-1). For the unsterilized beverage of sample 1-4, the number of panelists who perceived an unpleasant texture was 0 when evaluated at 20°C and 1 when evaluated at 5°C. This suggests that beverages containing a large amount of soy protein, particularly heat-sterilized beverages consumed at temperatures below refrigerated (10°C), are likely to have an unpleasant texture.

[0040]

[0041] Experimental Example 2 Preparation of Milk-Flavored Coffee Beverage (2) Heat-sterilized beverages were prepared and evaluated in the same manner as in Experiment 1, except that the amount of coffee powder in Samples 1-4 was changed using the formulations shown in Table 3 (all pH values ​​were 6.8). The results are shown in Table 4. When a certain amount of tannin was present relative to the soy protein content, an unpleasant texture was significantly perceived. Furthermore, when the appearance of the samples after storage was visually observed, settling of aggregates was confirmed in samples (2-1 to 2-3) in which more than half of the panelists perceived an unpleasant texture. On the other hand, when the ratio of tannin content to soy protein content was less than 5% by mass, no unpleasant texture was perceived, and no aggregates were confirmed by visual observation.

[0042]

[0043]

[0044] Experimental Example 3: Effect of soybean-derived water-insoluble dietary fiber on improving texture (1) As soybean-derived food ingredients, soy milk (Fukuren Co., Ltd., "Fukuren (registered trademark) 100% domestic soybean unadjusted soy milk", soy protein content 4.3% by mass, water-insoluble dietary fiber content 0% by mass, soy solids content 9% by mass) and soybean refuse powder (Byakko Foods, soy protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle size 70 μm) were used. Furthermore, the same crystalline cellulose complex as in Experimental Example 1 was used for the cellulose. A premix was prepared by premixing the ingredients other than soy milk according to the recipe shown in Table 5. The premix, soy milk, and flavoring were added to purified water heated to 70°C while stirring at 500 rpm with a propeller stirrer (Three-One Motor). After stirring for 5 minutes, the mixture was further homogenized using a high-pressure homogenizer (primary pressure: 15 MPa, secondary pressure: 5 MPa). The mixture was sterilized at 140°C for 60 seconds using a UHT sterilizer, and 500 ml of each was filled into PET containers to produce soy-containing beverages (pH of all 6.8). The resulting PET-bottled soy-containing beverages were stored at 5°C for one week, after which a sensory evaluation was conducted by a nine-member panel of experts. The panel presented a control beverage and the other beverages in pairs, and evaluated which of the paired beverages presented presented had a stronger unpleasant texture.

[0045] The contents of various components are shown in Table 5, and the results of the sensory evaluation are shown in Table 6. The beverage containing soybean-derived water-insoluble dietary fiber had an improved texture compared to the control. If the soybean-derived water-insoluble dietary fiber content is too high, the beverage will be perceived as having a rough texture due to the dietary fiber, and it was found that the upper limit of the soybean-derived water-insoluble dietary fiber content is approximately 1.5% by mass.

[0046]

[0047]

[0048] Experimental Example 4: Effect of soybean-derived water-insoluble dietary fiber on improving texture (2) A soybean component-containing beverage was produced in the same manner as in Experimental Example 3, except that the soybean-derived food raw material containing water-insoluble dietary fiber in Experimental Example 3 was changed to the formulation shown in Table 7, and a sensory evaluation was carried out. The soybean-derived food ingredients used are as follows: (1) Okara powder (Byakko Foods): soy protein content 22.1% by mass, water-insoluble dietary fiber content 51.3% by mass, volume average particle size 70 μm (2) Okara powder (Ako Kasei): soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle size 270 μm (3) Okara powder fine grinding 60 (Ako Kasei): soy protein content 26.0% by mass, water-insoluble dietary fiber content 41.6% by mass, volume average particle size 60 μm (4) Wheat flour-like Okara powder (Materis): soy protein content 22.2% by mass, water-insoluble dietary fiber content 53.7% by mass, volume average particle size 30 μm (5) Soy flour (Yutec): soy protein content 42.7% by mass, water-insoluble dietary fiber content 10.1% by mass, volume average particle size 60 μm (6) Soy protein (Shizen Kenkosha, soy protein content 90.5% by mass, water-insoluble dietary fiber content 0% by mass).

[0049] The contents of various components are shown in Table 7, and the results of the sensory evaluation are shown in Table 8. Even when the soybean raw material containing water-insoluble dietary fiber was changed, the beverage containing a certain amount of water-insoluble dietary fiber had an improved texture compared to the control.

[0050]

[0051]

[0052] Experimental Example 5: Effect of soybean-derived water-insoluble dietary fiber on improving texture (3) A black tea-flavored soybean-containing beverage was produced in the same manner as in Experimental Example 3, except that the coffee powder in Experimental Example 3 was replaced with black tea extract powder (Instant Black Tea (James Finlay Kenya Limited); tannin content: 5% by mass) to produce the formulation shown in Table 9, and a sensory evaluation was carried out in comparison with a control beverage. The results are shown in Table 10. Even when the tannin was derived from black tea, the texture could be improved by adding a certain amount of soybean-derived water-insoluble dietary fiber.

[0053]

[0054]

[0055] Experimental Example 6: Texture Improvement Effect of Soybean-Derived Water-Insoluble Dietary Fiber (4) A coffee-flavored soybean-based beverage was produced using the same crystalline cellulose composite as in Experimental Example 1. A premix was prepared by premixing all ingredients except soy milk and coffee extract according to the recipe shown in Table 11. The premix, soy milk, coffee extract, and flavoring were added to purified water heated to 70°C while stirring at 500 rpm with a propeller mixer (Three-One Motor). The mixture was stirred for 5 minutes and then homogenized using a high-pressure homogenizer. The homogenized solution was poured into 250-ml bottles (150 ml each) and sterilized in an autoclave (121°C, 3 minutes). After sterilization, the beverage was cooled under running water for 20 minutes to obtain a soybean-based beverage. As in Experimental Example 1, a panel of nine experts evaluated whether or not the beverage had an unpleasant texture. The results are shown in Table 11. The unpleasant texture could be improved by adding a certain amount of soybean-derived water-insoluble dietary fiber.

[0056]

[0057] Experimental Example 7: Effect of soybean-derived water-insoluble dietary fiber on improving texture (5) A cocoa-flavored soybean-containing beverage was obtained in the same manner as in Experimental Example 6, using cocoa powder as the source of tannin, according to the formulation in Table 12, and subjected to a sensory evaluation. In the case of the cocoa-flavored beverage as well, the unpleasant texture could be improved by adding a certain amount of soybean-derived water-insoluble dietary fiber.

[0058]

[0059] Experimental Example 8: Effect of soybean-derived water-insoluble dietary fiber on improving texture (5) A matcha-flavored soybean-containing beverage was obtained in the same manner as in Experimental Example 6, using matcha powder as the source of the tannin, according to the formulation in Table 13, and subjected to a sensory evaluation. In the case of the matcha-flavored beverage, the unpleasant texture could also be improved by adding a certain amount of soybean-derived water-insoluble dietary fiber.

[0060]

Claims

1. A bottled soy component-containing beverage that satisfies the following (a) to (c): (a) the soy protein content in the beverage is 0.1 to 2.5 g / 100 g, and the soy protein content is greater than the milk protein content; (b) the beverage contains tannin, and the ratio of the tannin content to the soy protein content is within the range of 5 to 120 mass%; and (c) the water-insoluble dietary fiber content derived from soybeans is 0.03 to 1.5 g / 100 g.

2. The soybean component-containing beverage according to claim 1, wherein the tannin content in the beverage is 0.01 to 0.30 g / 100 g.

3. A soybean component-containing beverage according to claim 1, wherein the water-insoluble dietary fiber derived from soybeans comprises at least one selected from the group consisting of soybean flour, soybean flour and soybean pulp powder.

4. The soybean component-containing beverage according to claim 1, wherein the tannin is derived from at least one selected from the group consisting of coffee, tea and cacao.

5. A soybean component-containing beverage according to claim 1, having a soybean-derived solid content of less than 4.0% by mass.

6. The soybean component-containing beverage according to claim 1, further comprising crystalline cellulose.

7. The soybean component-containing beverage according to claim 1, which contains 1.0 to 10 mass% in total of one or more types selected from sucrose, fructose and glucose.

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