Plant-protein-containing beverage and production method for same

Abstract

The present invention provides: a plant-protein-containing beverage in which the characteristic harshness and bean-like taste of the raw material of a plant protein are reduced; and a production method for the same.　This problem can be solved by adjusting the sweetness of the plant-protein-containing beverage to 2.7 or greater. Furthermore, by adjusting the sweetness and the sodium concentration of the plant-protein-containing beverage, it is possible to further reduce the characteristic harshness and bean-like taste of the raw material of the plant protein, and to easily produce a plant-protein-containing beverage in which sweetness is controlled and which utilizes the inherent umami and richness of flavor of the ingredients.

Description

Vegetable protein-containing beverage and its manufacturing method

[0001] The present invention relates to a vegetable protein-containing beverage that has reduced astringency and beany taste that are characteristic of vegetable protein ingredients, a method for producing the same, and a method for reducing the astringency and beany taste. More specifically, the present invention relates to a vegetable protein-containing beverage that contains pea protein and has reduced astringency and beany taste, a method for producing the same, and a method for reducing the astringency and beany taste.

[0002] In recent years, the risk of food shortages has been raised with the growing global population. Protein shortages, in particular, are expected to become more serious. Proteins are generally classified as animal proteins or plant proteins, but in recent years, demand for plant proteins has increased due to environmental impact considerations. Patent Document 1 describes an acidic beverage with a pH of 3.2 to 4.4 that inhibits protein precipitation and reduces the protein's characteristic flavor, sourness, or bitterness. However, it requires a combination of protein, soy polysaccharides, high methoxyl pectin, and citrus fiber. Patent Document 2 describes an invention related to a liquid food composition containing pea protein that has an improved mineral composition without coagulation. However, the invention addresses the nutritional improvement achieved by adding magnesium carbonate and tricalcium phosphate, and does not address the flavor inherent in the peas used as the protein source.

[0003] Beverages containing vegetable protein have a distinctive astringency, bitterness, and beaniness that are inherent to the vegetable protein ingredients. While dietary fiber and flavors can be added to improve these, this weakens the inherent richness and umami of the vegetable protein ingredients. It is difficult to produce a vegetable protein-containing beverage that masks the astringency and beaniness while retaining the inherent richness and umami of the vegetable protein ingredients.

[0004] International Publication No. 2021 / 241686 Pamphlet Special Publication No. 2023-505073

[0005] Therefore, an object of the present invention is to provide a vegetable protein-containing beverage that reduces the bitterness and beaniness that are characteristic of vegetable protein raw materials, and a method for producing the same.

[0006] The present inventors conducted extensive research to solve the above-mentioned problems and found that adjusting the sweetness of a vegetable protein-containing beverage can easily reduce the bitterness and beany taste inherent in the vegetable protein raw materials. Furthermore, the present inventors conducted further extensive research and found that adjusting the sweetness and sodium concentration of a vegetable protein-containing beverage can further reduce the bitterness and beany taste of the vegetable protein. Based on these findings, it became possible to easily produce a vegetable protein-containing beverage that utilizes the inherent flavor and richness of the ingredients while suppressing the sweetness, thereby completing the present invention. Specifically, the present invention has the following features: [1] A vegetable protein-containing beverage containing 2% to 8% by mass of vegetable protein and having a sweetness of 2.7 to 4.2. [2] A vegetable protein-containing beverage containing 2% to 8% by mass of vegetable protein, a sodium concentration of less than 0.01% by mass, and a sweetness of 2.7 to 4.2% by mass. [3] A vegetable protein-containing beverage containing 2% to 8% by mass of vegetable protein, a sodium concentration of 0.01% to 0.02% by mass, and a sweetness of 2.7 to 4.2% by mass. [4] A vegetable protein-containing beverage containing 2% to 8% by mass of vegetable protein, a sodium concentration of 0.02% to 0.03% by mass, and a sweetness of 2.7 to 4.2% by mass. [5] A vegetable protein-containing beverage containing 2% to 8% by mass of vegetable protein, a sodium concentration of 0.03% to 0.04% by mass, and a sweetness of 2.7 to 4.2% by mass. [6] A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of 0.04% by mass or more, and a sweetness of 3.7 or more and less than 4.2. [7] A method for reducing the beany taste and bitterness of a vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, the method comprising a step of adjusting the sweetness of the vegetable protein-containing beverage, or a step of adjusting the sweetness and sodium concentration of the vegetable protein-containing beverage.[8] A method for producing a vegetable protein-containing beverage according to any one of [1] to [6], comprising a step of adjusting the sweetness of the vegetable protein-containing beverage, or a step of adjusting the sweetness and sodium concentration of the vegetable protein-containing beverage.

[0007] According to the method for producing a vegetable protein-containing beverage of the present invention, it is possible to easily produce a vegetable protein-containing beverage in which the bitterness and beany taste inherent in the vegetable protein raw materials has been reduced.

[0008] (Vegetable Protein-Containing Beverage) In this specification, the term "vegetable protein-containing beverage" refers to any beverage containing vegetable protein. Specific examples include, but are not limited to, juice, carbonated beverage, malt beverage, fruit beverage, vegetable milk such as soy milk, milk-containing beverage, and dairy beverage. In the present invention, the vegetable protein content in the vegetable protein-containing beverage is preferably 2% by mass or more and 8% by mass or less, and more preferably 3% by mass or more and 6% by mass or less.

[0009] (Vegetable Protein Raw Material) Examples of raw materials for the vegetable protein material used in the present invention include legumes such as Vigna, Phaseolus, Vicia, Pisum, Chickpea, Lentil, Glycine, and Arachis; nuts and seeds such as sesame, hemp seeds, almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, pistachios, chestnuts, walnuts, and coconuts; grains such as rice, wheat, millet, barnyard millet, sorghum, and corn; and algae. Of these, the genus Pisum of the Leguminosae family is particularly preferred, and specific examples include green peas, yellow peas, red peas, and white peas.

[0010] The form of the vegetable protein material used in the present invention is not particularly limited, but includes vegetable protein isolate, vegetable protein concentrate, and vegetable protein hydrolysate. In the present invention, vegetable protein concentrate is particularly preferred. Commercially available vegetable protein concentrates derived from peas can also be used. Examples of commercially available products include TRUPRO2000 (manufactured by IFF) and NUTARYS S85F (manufactured by Roquette).

[0011] (Sweetness Intensity) Sweetness intensity is a measure of sweetness, and is a relative ratio where the sweetness intensity of 1 g / L (20°C) of sucrose is set to 1. The sweetness intensity of a beverage can be determined by first converting the amount (weight concentration) of each sweet component contained in the beverage to an equivalent amount of sucrose based on the sweetness of that sweet component (sucrose sweetness equivalent), and then totaling the sucrose sweetness equivalent amounts of all sweet components contained in the beverage. Specifically, for each sweet component contained in the beverage, the concentration (g / 100 ml) is multiplied by the "sweetness" of that sweet component to determine the content (g / 100 ml) of each sweet component when converted to sucrose. The total sucrose-equivalent content (g / 100 ml) of all sweet components contained in the beverage is defined as the "sweetness intensity" of the beverage. The sweetness intensity of each sweet component can be determined from a known sugar sweetness conversion table. The sweetness of the vegetable protein-containing beverage of the present invention is preferably 2.7 or more and 4.2 or less. If the sweetness is less than 2.7, the bitterness and beaniness derived from the vegetable protein raw material cannot be sufficiently reduced, which is undesirable. On the other hand, if the sweetness is more than 4.2, the sweetness becomes too pronounced and the beverage tends to lose its suitability as a beverage, which is undesirable.

[0012] (Sweetening Components) Sweetening components are classified into two categories: carbohydrate-based sweeteners and non-carbohydrate-based sweeteners. Carbohydrate-based sweeteners are further classified into sugar (sucrose), starch-derived sugars, other sugars, and sugar alcohols, while non-carbohydrate-based sweeteners are further classified into natural sweeteners and synthetic sweeteners. Among carbohydrate-based sweeteners, starch-derived sugars include, for example, glucose, fructose, isomerized sugar, starch syrup, and maltose. Other sugars include, for example, lactose, oligosaccharides, galactooligosaccharides, fructooligosaccharides, emulsified oligosaccharides, trehalose, galactose, and arabinose sugars. Sugar alcohols include, for example, sorbitol, mannitol, maltitol, reduced starch syrup, erythritol, xylitol, and reduced palatinose. Among non-saccharide sweeteners, natural sweeteners include, for example, stevia, glycyrrhizin, and luohan fruit, and synthetic sweeteners include, for example, aspartame, sucralose, acesulfame K, saccharin, and saccharin sodium. These sweetening ingredients may be used alone or in combination. The sweetness intensities of representative sweetening ingredients are as follows: glucose (sweetness level 0.65), fructose (sweetness level 1.5), sucralose (sweetness level 600), acesulfame potassium (sweetness level 200), and aspartame (sweetness level 200).

[0013] In the present invention, sweetening a vegetable protein-containing beverage with sugar or the like can reduce the bitterness and beany taste inherent to the vegetable protein raw material. When the beany taste and bitterness inherent to the vegetable protein raw material are reduced, if the sweetener is sucrose alone, the content of sucrose is preferably 2.7% by mass or more, and more preferably 3.7% by mass or more but less than 4.2% by mass.

[0014] (Sodium concentration) When the sodium source is in the form of a salt, the sodium concentration of the vegetable protein-containing beverage of the present invention can be calculated by converting it into a free salt. The sodium concentration of the vegetable protein-containing beverage of the present invention is preferably 0.01% by mass or more and less than 0.04% by mass, more preferably 0.02% by mass or more and less than 0.03% by mass. The sodium content of the vegetable protein-containing beverage can be measured using an ICP atomic emission spectrometer or atomic absorption spectrometry.

[0015] Preferred aspects of the balance between sodium concentration and sweetness of the vegetable protein-containing beverage of the present invention are as follows. The vegetable protein-containing beverage of the present invention preferably has a sweetness of 2.7 or more and 4.2 or less. When the sodium concentration of the vegetable protein-containing beverage of the present invention is less than 0.01% by mass, the sweetness is preferably 2.7 or more and 4.2 or less. When the sodium concentration of the vegetable protein-containing beverage of the present invention is 0.01% by mass or more and less than 0.02% by mass, the sweetness is preferably 2.7 or more and 4.2 or less, and more preferably 2.7 or more and less than 3.2 or 4.2. When the sodium concentration of the vegetable protein-containing beverage of the present invention is 0.02% by mass or more and less than 0.03% by mass, the sweetness is preferably 2.7 or more and 4.2 or less, and more preferably 3.2 or more and less than 4.2. When the sodium concentration of the vegetable protein-containing beverage of the present invention is 0.03% by mass or more and less than 0.04% by mass, the sweetness is preferably 2.7 or more and less than 4.2, and more preferably 2.7 or more and less than 3.2. When the sodium concentration of the vegetable protein-containing beverage of the present invention is 0.04% by mass or more, the sweetness is preferably 3.7 or more and less than 4.2. Regardless of the sodium concentration range, if the sweetness of the vegetable protein-containing beverage is less than 2.7, the beverage will have a strong bitter and bean-like taste and will not be easy to drink. Furthermore, if the sweetness of the vegetable protein-containing beverage is 4.2 or more and the sodium concentration is 0.03% by mass or more, the sweetness and saltiness will be too strong and the beverage will not be easy to drink.

[0016] The sodium source is not particularly limited, but examples thereof include sodium citrate, sodium gluconate, sodium bicarbonate, sodium hydroxide, sodium ascorbate, and sodium chloride.

[0017] (Other Ingredients) The vegetable protein-containing beverage of the present invention may contain foods, food ingredients, or food additives other than the sweetening component and sodium source, as long as the effects of the present invention are not impaired. Examples of foods, food ingredients, or food additives other than the above-mentioned components that can be blended into the vegetable protein-containing beverage of the present invention include, but are not limited to, milk, dairy products, coffee, black tea, fruit juice, fruit pulp, flavorings, vitamins, minerals, vegetable oils and fats, emulsifiers, etc.

[0018] (Method for Producing Vegetable Protein-Containing Beverage) The vegetable protein-containing beverage of the present invention can be produced by adding a vegetable protein and a sweetening component to raw water and mixing them, or by adding a vegetable protein, a sweetening component, and a sodium source to raw water and mixing them. The vegetable protein-containing beverage of the present invention can adjust its sweetness with the sweetening component and its saltiness with the sodium source. The order in which the ingredients are mixed is not particularly limited. For example, all ingredients may be added to the raw water simultaneously, or ingredients may be added sequentially, such as by mixing or dissolving an ingredient added earlier and then adding another ingredient. Alternatively, a mixed solution or aqueous solution of some ingredients may be prepared in advance, and a mixed solution or aqueous solution of another ingredient may be mixed with this mixed solution or aqueous solution. The mixed mix of the ingredients is then sterilized and filled into a container. The mixed mix of the ingredients may also be homogenized before and / or after the sterilization process.

[0019] (Sterilization Step) Sterilization of the vegetable protein-containing beverage of the present invention is not limited to any sterilization method used in the production of ordinary beverages, and can be carried out under conditions such as, for example, low-temperature sterilization in which the beverage is heated at 63 to 65°C for 30 minutes in a holding state, continuous low-temperature sterilization in which the beverage is heated continuously at 65 to 68°C for 30 minutes, high-temperature sterilization (HTLT) in which the beverage is heated at 75°C or higher for 15 minutes or more in a holding state, high-temperature short-time sterilization (HTST) in which the beverage is heated continuously at 72°C or higher for 15 seconds or more, or ultra-high-temperature sterilization (UHT) in which the beverage is heated at 120 to 150°C for 1 to 3 seconds. Sterilization of the vegetable protein-containing beverage of the present invention is preferably carried out under the conditions of the HTST or UHT method. The equipment used for sterilization is not limited as long as it can be used in the production of ordinary beverages, and may be, for example, a plate-type heat exchanger, a tube-type sterilizer, a thermo-cylinder, a Joule heating device, an injection-type sterilizer, an infusion-type sterilizer, a tank used in batch-type sterilization, or a combination thereof.

[0020] (Filling and sealing process) A container-packed vegetable protein-containing beverage can be produced by filling a mixed mix of each ingredient into a container and sealing it. Filling and sealing into a container can be performed by the same method as for filling a normal beverage. Examples of containers into which the vegetable protein-containing beverage of the present invention can be filled include cans, PET bottles, plastic cups, glass bottles, and paper cartons. The container into which the vegetable protein-containing beverage of the present invention can be filled may be a sterilized container.

[0021] (Homogenization step) The mixed mix of each raw material may be homogenized before and / or after the sterilization step. The homogenization can be performed using a known homogenization treatment device such as a homogenizer. The homogenization is performed for the purpose of microparticulating the solid components contained in the mixed mix of each raw material, and as long as this purpose is achieved, it can also be performed using a shear treatment device or an ultrasonic treatment device in addition to the above-mentioned known homogenization treatment device.

[0022] (Evaluation Method) The vegetable protein-containing beverage of the present invention can be evaluated by sensory evaluation of "bitterness, beaniness" and "ease of drinking." 1. Bitterness, beaniness In this specification, "bitterness, beaniness" refers to the bitterness that clings to the tongue, an unpleasant bitter taste, and the grassy smell characteristic of peas that is felt when consuming a vegetable protein-containing beverage. The "bitterness, beaniness" of a vegetable protein-containing beverage can be evaluated by the average score of seven trained panelists who blindly taste the vegetable protein-containing beverage and score the beverage on a four-point scale, with 3 points representing good "bitterness, beaniness" and 0 points representing poor "bitterness, beaniness." 2. Ease of Drinking In this specification, "ease of drinking" refers to the overall deliciousness and well-balanced taste of the beverage. The "ease of drinking" of a vegetable protein-containing beverage can be evaluated by the average score of seven trained panelists who blindly taste the vegetable protein-containing beverage and score it on a four-point scale, with 3 points representing good "ease of drinking" and 0 points representing poor "ease of drinking."

[0023] Examples of the present invention will be described in detail below, but the present invention is not limited to these examples and various improvements can be made based on known techniques. Unless otherwise specified, percentages are based on the total mass of the vegetable protein-containing beverage.

[0024] Pea protein, sugar (granulated beet sugar, manufactured by Hokuren), and salt (special grade salt R, manufactured by Tokyo Salt Co., Ltd.) were prepared, weighed, and then mixed. The mixed powder was added to hot water at 50°C and stirred at 2000 rpm for 2 minutes using a TK mixer. The stirred raw material mix was then sterilized at a temperature of 95°C and cooled to below 10°C to produce test sample products 1 to 26. The blending ratios of each raw material are shown in Tables 1 to 5.

[0025] (Sensory Evaluation) The vegetable protein-containing beverages of the present invention were evaluated by sensory evaluation of "bitterness and bean flavor" and "ease of drinking." 1. Bitterness and bean flavor Seven trained panelists blindly tasted the vegetable protein-containing beverages of the present invention and scored the "bitterness and bean flavor" on a four-point scale, with 3 points representing good "bitterness and bean flavor" and 0 points representing bad "bitterness and bean flavor." The evaluation criteria based on the average scores of the seven panelists are as follows: (Evaluation criteria) ◎: Average score of 2.5 points or more 〇: Average score of 1.5 points or more but less than 2.5 points △: Average score of 0.5 points or more but less than 1.5 points ×: Average score less than 0.5 points 2. Ease of drinking Seven trained panelists blindly tasted the vegetable protein-containing beverages of the present invention and scored the beverages on a four-point scale, with 3 points representing good ease of drinking and 0 points representing poor ease of drinking, and evaluated the beverages by averaging the scores of the seven panelists. The evaluation criteria based on the average scores of the seven panelists are as follows: (Evaluation criteria) ◎: Average score of 2.5 points or more ○: Average score of 1.5 points or more but less than 2.5 points △: Average score of 0.5 points or more but less than 1.5 points ×: Average score less than 0.5 points

[0026] The results and discussion of the sensory evaluation are shown in Tables 1 to 5.

[0027]

[0028] Vegetable protein-containing beverages containing 4% by mass of pea protein and with unadjusted sweetness indices of 0.0 and 2.2 had a strong bean-like flavor and bitterness derived from the pea protein, making them difficult to drink (Test Examples 1 and 2). It was found that adjusting the sweetness to between 2.7 and 4.2 reduced the bean-like flavor and bitterness derived from the pea protein, making the beverages easier to drink (Test Examples 3 to 6).

[0029]

[0030] A vegetable protein-containing beverage with a sodium concentration of 0.01% by mass and a sweetness of 2.2 had a strong bitterness and beany taste derived from the pea protein, making it difficult to drink (Test Example 7). By adjusting the sweetness to 2.7 or more and 4.2 or less, the bitterness and beany taste derived from the pea protein were reduced, making it easier to drink (Test Examples 8 to 11). In particular, it was found that drinkability was significantly improved by adjusting the sweetness to 2.7 or more but less than 3.2 or 4.2. The vegetable protein-containing beverage with a sodium concentration of 0.01% by mass generally showed improved bitterness, beany taste, and drinkability compared to vegetable protein-containing beverages with the same sweetness but no sodium concentration adjustment (Test Examples 3 to 6).

[0031]

[0032] A vegetable protein-containing beverage with a sodium concentration of 0.02% by mass and a sweetness level of 2.2 had a strong bitterness and beaniness derived from the pea protein, making it difficult to drink (Test Example 12). By adjusting the sweetness level to 2.7 or more and 4.2 or less, the bitterness and beaniness derived from the pea protein were reduced, making it easier to drink (Test Examples 13 to 16). In particular, it was found that adjusting the sweetness level to 3.2 or more and less than 4.2 significantly improved drinkability (Test Examples 14 and 15). The vegetable protein-containing beverage with a sodium concentration of 0.02% by mass generally showed improved bitterness, beaniness, and drinkability compared to vegetable protein-containing beverages with the same sweetness but no sodium concentration adjustment (Test Examples 3 to 6).

[0033]

[0034] A vegetable protein-containing beverage with a sodium concentration of 0.03% by mass and a sweetness index of 2.2 had a strong bitterness and beaniness derived from the pea protein, making it difficult to drink (Test Example 17). By adjusting the sweetness index to 2.7 or more but less than 4.2, the beaniness and bitterness derived from the pea protein were reduced, making it easier to drink (Test Examples 18-20). In particular, it was found that adjusting the sweetness index to 2.7 or more but less than 3.2 significantly improved drinkability (Test Example 18). On the other hand, a beverage with a sweetness index adjusted to 4.2 had a reduced bitterness and beaniness, but was still strongly sweet and salty, making it difficult to drink (Test Example 21).

[0035]

[0036] A vegetable protein-containing beverage with a sodium concentration of 0.04% by mass and a sweetness level of 2.2 had a strong bitterness and beaniness derived from the pea protein, making it difficult to drink (Test Example 22). By adjusting the sweetness level to 2.7 or more and 4.2 or less, the bitterness and beaniness derived from the pea protein were reduced, but only the vegetable protein-containing beverage with a sweetness level adjusted to 3.7 was easy to drink. It was found that for vegetable protein-containing beverages with a sodium concentration of 0.04% by mass or more, the preferred sweetness level is 3.7 or more and less than 4.2.

[0037] According to the method for producing a vegetable protein-containing beverage of the present invention, by adjusting the sweetness, it is possible to provide a vegetable protein-containing beverage in which the bitterness and beany taste derived from the vegetable protein raw material are reduced.Furthermore, according to the method for producing a vegetable protein-containing beverage of the present invention, by adjusting the sweetness and sodium concentration, it is possible to provide a vegetable protein-containing beverage in which the bitterness and beany taste derived from the vegetable protein raw material are reduced while suppressing the sweetness and making use of the inherent umami and richness of the ingredients.

Claims

1. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein and having a sweetness degree of 2.7 or more and 4.2 or less.

2. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of less than 0.01% by mass, and having a sweetness degree of 2.7 or more and 4.2 or less.

3. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of 0.01% by mass or more and less than 0.02% by mass, and having a sweetness degree of 2.7 or more and 4.2 or less.

4. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of 0.02% by mass or more and less than 0.03% by mass, and having a sweetness degree of 2.7 or more and 4.2 or less.

5. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of 0.03% by mass or more and less than 0.04% by mass, and having a sweetness degree of 2.7 or more and less than 4.

2.

6. A vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, having a sodium concentration of 0.04% by mass or more, and having a sweetness degree of 3.7 or more and less than 4.

2.

7. A method for reducing the beany flavor and astringency of a vegetable protein-containing beverage containing 2% by mass or more and 8% by mass or less of vegetable protein, the method including a step of adjusting the sweetness degree of the vegetable protein-containing beverage or a step of adjusting both the sweetness degree and the sodium concentration of the vegetable protein-containing beverage.

8. A method for producing a vegetable protein-containing beverage according to any one of claims 1 to 6, the method including a step of adjusting the sweetness degree of the vegetable protein-containing beverage or a step of adjusting both the sweetness degree and the sodium concentration of the vegetable protein-containing beverage.

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