Protein-containing food or beverage dispersant, and protein-containing food or beverage

Abstract

The present invention addresses the problem of providing: a protein-containing food or beverage dispersant that is capable of reducing or inhibiting aggregation and precipitation of protein particles without deteriorating texture of food or beverage; and a protein-containing food or beverage containing the dispersant. According to the present invention, provided is a protein-containing food or beverage dispersant comprising a carboxylated starch obtained from a waxy tapioca starch as a raw material. The protein-containing food or beverage dispersant is used for dispersing protein in a protein-containing food or beverage. The carboxylated starch is an oxidized starch and / or a carboxymethylated starch, and has a carboxy group content in a range of 0.5-2.5 mass%.

Description

Dispersant for protein-containing foods and beverages, and protein-containing foods and beverages

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to Japanese Patent Application No. 2024-028101, filed February 28, 2024, the entire disclosure of which is expressly incorporated herein by reference. The present invention relates to a dispersant for protein-containing foods and beverages, comprising a carboxylated starch derived from waxy tapioca starch. The present invention further relates to a protein-containing food and beverage product comprising the dispersant for protein-containing foods and beverages.

[0002] Protein-containing foods and beverages in which fruit juice, pulp, fruit particles, organic acids, organic acid salts, inorganic acids, inorganic acid salts, etc. are added to milk, soy milk, etc., are prone to aggregation and precipitation of protein particles. To inhibit aggregation or precipitation of protein particles, it has been proposed to add water-soluble soy polysaccharides, pectin, carboxymethyl cellulose, water-soluble hemicellulose, etc. as dispersants or emulsifiers (Japanese Patent No. 2834345 (JP H5-7458 A) and Japanese Patent No. 3516968 (JP H7-99947 A), the entire disclosures of which are incorporated herein by reference).

[0003] However, water-soluble soybean polysaccharides and water-soluble hemicellulose are expensive, and their addition causes coloration and an unpleasant taste or odor, thereby reducing the commercial value of foods and beverages.Furthermore, pectin, carboxymethylcellulose, and the like, which are permitted for use in combination in Japanese Patent Nos. 2834345 and 3516968, also have the problem of imparting viscosity to foods and beverages, thereby reducing the texture.

[0004] Japanese Patent Publication No. 5073860 (Japanese Patent Application No. 2012-50927, the entire disclosure of which is incorporated herein by reference) describes a technology for preventing defects such as aggregation, precipitation, and phase separation of protein particles in protein-containing foods and beverages by using oxidized starch alone or in combination with water-soluble soybean polysaccharides or the like.

[0005] However, the dispersant for protein-containing foods and beverages described in Japanese Patent No. 5073860 does not necessarily provide a satisfactory texture or precipitation-inhibiting effect in protein-containing foods and beverages, and improvements are needed to increase the commercial value of the foods and beverages. Therefore, an object of the present invention is to provide a dispersant for protein-containing foods and beverages that can reduce or inhibit aggregation and precipitation of protein particles without causing a deterioration in the texture of the foods and beverages, and a protein-containing food and beverage containing the same.

[0006] The present inventors have discovered that protein-containing foods and beverages with excellent texture can be obtained by using carboxylated starch made from waxy tapioca starch as a dispersant for protein-containing foods and beverages, and have completed the present invention.

[0007] One aspect of the present disclosure provides a dispersant for protein-containing foods and beverages, the dispersant comprising a carboxylated starch made from waxy tapioca starch, the dispersant being used to disperse protein in the protein-containing foods and beverages, the carboxylated starch being oxidized starch and / or carboxymethylated starch, and having a carboxy group content in the range of 0.5 to 2.5% by mass.

[0008] In another aspect of the present disclosure, there is provided a protein-containing food or beverage comprising the dispersant for protein-containing foods or beverages. In another aspect of the present disclosure, there is provided the protein-containing food or beverage, wherein the blending ratio of carboxylated starch relative to the total amount of the protein-containing food or beverage is in the range of 0.1 to 2.0% by mass. In another aspect of the present disclosure, there is provided the protein-containing food or beverage, wherein the protein comprises a protein derived from at least one of milk and soy. In another aspect of the present disclosure, there is provided the protein-containing food or beverage, which is an acidic beverage. In another aspect of the present disclosure, there is provided a method for dispersing protein in a protein-containing food or beverage, which comprises mixing the dispersant for protein-containing foods or beverages with the protein-containing food or beverage. In another aspect of the present disclosure, there is provided a method for producing the protein-containing food or beverage, which comprises adding the dispersant for protein-containing foods or beverages in an amount of 0.1 to 2.0% by mass of the total amount of the protein-containing food or beverage. In another aspect of the present disclosure, there is provided a use of a dispersant for protein-containing foods and beverages, which comprises a carboxylated starch made from waxy tapioca starch, in a protein-containing food or beverage, wherein the dispersant for protein-containing foods and beverages is used to disperse protein in the protein-containing food or beverage, and the carboxylated starch is oxidized starch and / or carboxymethylated starch, and has a carboxy group content in the range of 0.5 to 2.5% by mass.

[0009] According to the present invention, it is possible to obtain a dispersant for protein-containing foods and beverages that can reduce or inhibit aggregation and precipitation of protein particles without causing a deterioration in the texture of the foods and beverages, and a protein-containing food and beverage containing the same that has a good texture.

[0010] Hereinafter, one embodiment of the present invention will be described in detail, but the scope of the present invention is not limited to the embodiment described here, and various modifications can be made without departing from the spirit of the present invention. Furthermore, when multiple upper and lower limit values ​​are specified for a specific parameter, any upper and lower limit values ​​can be combined to form a suitable numerical range.

[0011] In the present invention, "dispersion" means dispersing protein particles in a protein-containing food or drink, reducing or inhibiting aggregation or precipitation of protein particles, or reducing or inhibiting phase separation of the protein-containing food or drink.

[0012] In the present invention, the term "protein" includes not only proteins but also substances derived from proteins such as peptides, protein hydrolysates, etc. For convenience, proteins may be referred to as protein particles in this specification, but in the present invention, proteins are not limited to particulate forms and may be in other shapes.

[0013] [Dispersant for Protein-Containing Foods and Beverages] The dispersant for protein-containing foods and beverages of the present invention is used to disperse protein in protein-containing foods and beverages. The dispersant for protein-containing foods and beverages of the present invention contains a carboxylated starch made from waxy tapioca starch, the carboxylated starch being oxidized starch and / or carboxymethylated starch, and having a carboxy group content in the range of 0.5 to 2.5% by mass.

[0014] The raw starch used in the present invention is waxy tapioca starch. Waxy tapioca starch is obtained by removing non-starch contaminants from waxy cassava. While there are varieties of cassava that have been improved through breeding or genetic engineering, the raw starch of the present invention can be obtained from any waxy variety or line with an elevated amylopectin content. Tapioca starch obtained from common cassava has been reported to contain 16-17% amylose and 83-84% amylopectin (see, for example, Starch Science Handbook (Nakamura Michinori et al., Asakura Shoten, 1977); Knowledge of Starch Products, Revised and Expanded (Takahashi Reiji et al., Saiwai Shobo, 2016); the entire contents of these publications are incorporated herein by reference). Waxy tapioca starch has an even lower amylose content than tapioca starch obtained from common cassava, and is predominantly amylopectin.

[0015] In one embodiment of the present invention, amylopectin in the raw starch can account for 90% or more, and preferably, amylopectin in the starch accounts for 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 100%. On the other hand, the amylose content in the starch may be 10% or less, and preferably, the amylose content in the starch is 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, or 0%.

[0016] The raw starch may be used alone or in combination of two or more. The raw starch may be subjected to processing treatments such as esterification and etherification, or physical processing treatments such as moist heat treatment, oil treatment, ball mill treatment, fine pulverization, gelatinization, heat treatment, hot water treatment, bleaching treatment, acid treatment, alkali treatment, and enzyme treatment. However, the raw starch used in the present invention is preferably one that has not been subjected to processing treatments such as esterification or physical processing treatments such as moist heat treatment. As will be apparent from the examples described below, dispersants for protein-containing foods and beverages using commercially available unprocessed waxy tapioca starch as the raw starch have sufficient functionality. Therefore, in consideration of economic efficiency, ease of procurement, and the like, the raw starch used in the present invention is preferably one that has not been subjected to any processing or physical processing treatment, i.e., unprocessed waxy tapioca starch.

[0017] In the present invention, carboxylated starch is a modified starch into which a carboxy group has been introduced. The carboxylated starch of the present invention is an oxidized starch or a carboxymethylated starch, and can be obtained by introducing a carboxy group or a carboxymethyl group into a raw starch, for example, by oxidation or carboxymethylation, respectively. The method for introducing a carboxy group or a carboxymethyl group into the raw starch is not particularly limited, and examples include an oxidation reaction using an oxidizing agent such as sodium hypochlorite or hydrogen peroxide, and introduction by carboxymethylation using monochloroacetic acid or the like. The carboxylated starch may be subjected to processing treatments such as esterification or etherification, or may be subjected to the physical processing treatments described above.

[0018] The dispersant for protein-containing foods and beverages of the present invention can prevent the protein-containing beverage from having a viscous texture and can suppress protein precipitation even after the protein-containing beverage has been stored for a certain period of time. In particular, the dispersant for protein-containing foods and beverages of the present invention can be added so that the blending ratio of the carboxylated starch relative to the total amount of the protein-containing food or beverage is in the range of 0.1 to 2.0% by mass.

[0019] [Carboxy Group Content] In the present invention, the carboxylated starch has a carboxy group content in the range of 0.5 to 2.5% by mass. By setting the carboxy group content within this range, the charge balance can be stabilized, and the effects of reducing or inhibiting aggregation, precipitation, phase separation, and the like of protein particles can be obtained. The carboxy group content is 0.5% by mass or more, and may be 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, or 1.0% by mass or more. Furthermore, the carboxy group content may be 2.5% by mass or less, 2.4% by mass or less, 2.3% by mass or less, 2.2% by mass or less, 2.1% by mass or less, 2.0% by mass or less, 1.9% by mass or less, 1.8% by mass or less, 1.7% by mass or less, or 1.6% by mass or less. The range of the carboxy group content is preferably 0.5 to 2.0% by mass, more preferably 0.6 to 1.8% by mass, and particularly preferably 0.8 to 1.6% by mass.

[0020] The carboxyl group content can be calculated, for example, by the method described in "Acetylated Oxidized Starch" Purity Test (2) in the 9th Edition of the Official Specification of Food Additives (Ministry of Health, Labor and Welfare, Consumer Affairs Agency, 2018), Sections 382-383 (the entire disclosure of this document is incorporated herein by reference). Specifically, first, the bone-dried carboxylated starch is ground carefully to avoid moisture absorption, and 3 g of the starch is passed through a standard 850 μm mesh sieve and accurately weighed. 25 mL of hydrochloric acid (1 → 120) is added to the mixture, and the mixture is left for 30 minutes with occasional stirring. After that, the mixture is suction filtered, and the residue in the beaker is washed into the filter with water. The residue on the filter paper is washed with water until the washings no longer show chloride reaction. The residue is placed in a beaker, 300 mL of water is added, and the mixture is suspended. The mixture is heated in a water bath with stirring to gelatinize the starch, and then heated for an additional 15 minutes. Remove from the water bath and titrate with 0.1 mol / L sodium hydroxide solution while still hot; the amount consumed is S mL (indicator: 3 drops of phenolphthalein reagent). Separately, weigh out the same amount of raw starch, place it in a beaker, add 10 mL of water to suspend it, and stir for 30 minutes. Filter the suspension with suction, wash the residue in the beaker into the filter, and wash the residue on the filter paper with 200 mL of water. Add 300 mL of water to the residue and suspend it. The same procedure as in this test is then repeated; the amount consumed is B mL. Calculate the carboxy group content using the following formula. In the Examples described below, the carboxy group content was calculated using this method: Carboxy group content (%) = {(S - B) x 0.45} / sample amount (g) calculated as dry matter. The carboxy group content of oxidized starch and carboxymethylated starch can be measured using the above method.

[0021] [Components Other Than Carboxylated Starch] The dispersant for protein-containing foods and beverages of the present invention may contain components other than the carboxylated starch, as long as the effects of the present invention are not impaired. Examples of components other than the carboxylated starch include water-soluble soybean polysaccharides, pectin, carboxymethylcellulose, and other thickening polysaccharides.

[0022] The water-soluble soybean polysaccharides are polysaccharides containing, for example, rhamnose, arabinose, xylose, galactose, glucose, uronic acid, etc. as constituent sugars, and are produced by hydrolyzing raw materials such as the residue (okara) from the production of tofu from soybeans or the extract residue remaining after extracting soybean protein from defatted soybeans.

[0023] Pectin is a polysaccharide present as a cell wall component of plants, with galacturonic acid as the main chain component. In pectin, the galacturonic acid is partially methyl-esterified, and pectin is classified according to the degree of esterification. In the present invention, it is preferable to use pectin with a degree of esterification of, for example, 55 or more, preferably 60 or more, and more preferably 65 or more.

[0024] The carboxymethyl cellulose is obtained by bonding carboxymethyl groups to some of the hydroxyl groups of cellulose, and the degree of etherification is generally about 0.6 to 1.5.

[0025] The other thickening polysaccharides are polysaccharides other than water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose that are used to impart viscosity to foods, and examples thereof include welan gum, xanthan gum, gum arabic, locust bean gum, tragacanth gum, guar gum, tara gum, carrageenan, mannan, curdlan, gellan gum, and tamarind gum.

[0026] [Protein-Containing Foods and Drinks] The protein-containing foods and drinks of the present invention are characterized by containing the dispersant for protein-containing foods and drinks of the present invention. In the present invention, "protein-containing foods and drinks" refers to foods and drinks containing animal or vegetable proteins, such as milk drinks, lactic acid bacteria drinks (including both live and pasteurized types), fermented milk, soy milk, almond milk, soup, sweet bean soup, drinking yogurt, frozen desserts (e.g., ice cream, soft serve ice cream, sherbet, etc.), yogurt, pudding, jelly, drinking jelly, and dressing. As described below, the protein-containing foods and drinks may contain fruit juice, pulp, fruit particles, organic acids, organic acid salts, inorganic acids, inorganic acid salts, and the like as secondary ingredients. Examples of the animal or vegetable proteins include cow's milk, goat's milk, skim milk, and soy milk; whole milk powder, skim milk powder, and powdered soy milk obtained by powdering these; sweetened milk obtained by adding sugar to these; concentrated milk obtained by concentrating these; processed milk obtained by adding minerals, vitamins, and the like; and fermented milk obtained by fermenting these with microorganisms.

[0027] As described above, in the protein-containing food or beverage of the present invention, the blending ratio of the carboxylated starch relative to the total amount of the protein-containing food or beverage may be in the range of 0.1 to 2.0% by mass. By setting the blending ratio of the carboxylated starch in this range, the charge balance can be stabilized, and more excellent effects can be obtained in reducing or inhibiting aggregation, precipitation, phase separation, etc. of protein particles. For example, if the blending ratio of the carboxylated starch is high (e.g., a blending ratio exceeding 2.0% by mass), the viscosity may increase and the product may be unsuitable as a beverage. The blending ratio of the carboxylated starch is in the range of 0.1 to 2.0% by mass, more preferably in the range of 0.2 to 1.5% by mass, even more preferably in the range of 0.2 to 1.0% by mass, and particularly preferably in the range of 0.2 to 0.99% by mass.

[0028] The timing of adding the carboxylated starch to the protein-containing food or drink is not particularly limited, and the carboxylated starch may be added at any time during the production process of the protein-containing food or drink. Furthermore, the carboxylated starch may be added to the protein-containing food or drink all at once or in multiple batches. The carboxylated starch is preferably added before at least one of the homogenization and sterilization steps during the production process of the protein-containing food or drink.

[0029] Examples of secondary ingredients for the protein-containing food and beverage of the present invention include seasonings such as powdered milk, various sugars, various oligosaccharides, various dextrins, sugar, isomerized sugar, amino acids, nucleic acids, yeast, yeast extract, palatinose, and stevia; acidulants; various gelling agents; thickening agents; emulsifiers; agar; gelatin; oils and fats; vegetable juice; fruit juice, pulp, and fruit particles; flavorings; coloring agents; calcium phosphate; calcium lactate; and vitamins.

[0030] The protein-containing food or beverage of the present invention may further contain at least one dispersant selected from the group consisting of water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose, as long as the effects of the present invention are not impaired. The water-soluble soybean polysaccharides, pectin, and carboxymethylcellulose are as described above in the description of the dispersant for protein-containing food or beverage.

[0031] The pH of the protein-containing food or drink of the present invention is preferably in the range of 2.5 to 8. That is, the protein-containing food or drink of the present invention is preferably acidic to weakly alkaline. The pH of the protein-containing food or drink of the present invention is more preferably in the range of 2.5 to 7, even more preferably in the range of 2.5 to 6, and particularly preferably in the range of 2.5 to 5. That is, the protein-containing food or drink of the present invention may be an acidic beverage.

[0032] The present invention will be described in more detail based on the following examples, but is not limited to these examples. In this specification, unless otherwise specified, "%" and the like are based on mass, and numerical ranges are expressed as including their endpoints. The raw starch used in the following examples was Native Waxy Tapioca Starch (amylopectin content: 95%, manufactured by Thai Wah Public Co., Ltd.), and the raw waxy cornstarch was Nisshoku Waxy Starch Y (amylopectin content: 99%, manufactured by Nihon Shokuhin Kako Co., Ltd.).

[0033] 1. Method for Producing Processed Starch [Preparation of Oxidized Waxy Tapioca Starch] Water was added to unprocessed waxy tapioca starch to prepare a 40% by weight starch slurry. While stirring at 30°C and 350 rpm, acid (9% by weight hydrochloric acid aqueous solution) and alkali (3% by weight sodium hydroxide aqueous solution) were added to adjust the pH to 10. A sodium hypochlorite aqueous solution with an available chlorine concentration of 12.21% was added to the starch slurry over 60 minutes to adjust the starch concentration to 50,000 ppm, followed by oxidation for 90 minutes. From the addition of sodium hypochlorite until the end of the oxidation reaction, the pH was maintained at 10 using the acid and alkali. After the oxidation reaction was completed, the pH was adjusted to 6, residual chlorine was removed with sodium metabisulfite, and impurities were removed using a #250 mesh sieve. The resulting mixture was then washed with water, dehydrated, and dried to obtain oxidized waxy tapioca starch.

[0034] [Preparation of Carboxymethylated (CM) Waxy Tapioca Starch] Water was added to raw waxy tapioca starch to prepare a 40% by weight starch slurry. After stirring at 45°C and 450 rpm, 20 parts by weight of sodium sulfate was dissolved per 100 parts by weight of the dry starch. A sodium hypochlorite aqueous solution with an available chlorine concentration of 12.96% was added to achieve a starch concentration of 6000 ppm, and the mixture was allowed to react for 30 minutes. After the reaction was completed, the pH was adjusted to 11-12 by adding an aqueous sodium hydroxide solution, and 5-15 parts by weight of sodium monochloroacetate per 100 parts by weight of the dry starch was added and the reaction was continued for 23 hours, adjusting the carboxyl group content to the values ​​listed in Tables 2-4. After the reaction was completed, the pH was adjusted to 7.8, impurities were removed using a #250 mesh sieve, and the mixture was then washed with water, dehydrated, and dried to obtain carboxymethylated (CM) waxy tapioca starch.

[0035] [Preparation of Carboxymethylated (CM) Waxy Tapioca Starch (without Sodium Hypochlorite Treatment)] Water was added to unprocessed waxy tapioca starch to prepare a 40% by weight starch slurry. After stirring at 45°C and 450 rpm, 20 parts by weight of sodium sulfate was dissolved per 100 parts by weight of the dry starch. Aqueous sodium hydroxide solution was added to adjust the pH to 11-12, and 20 parts by weight of sodium monochloroacetate was added per 100 parts by weight of the dry starch, followed by a 23-hour reaction. After completion of the reaction, the pH was adjusted to 7.8, and impurities were removed using a #250 mesh sieve. The starch was then washed with water, dehydrated, and dried to obtain carboxymethylated (CM) waxy tapioca starch (without sodium hypochlorite treatment).

[0036] [Preparation of Acetylated Oxidized Waxy Cornstarch] Water was added to raw waxy cornstarch to prepare a 40% by mass starch slurry. While stirring at 35°C and 350 rpm, acid (9% by mass hydrochloric acid aqueous solution) and alkali (3% by mass sodium hydroxide aqueous solution) were added to adjust the pH to 10. A sodium hypochlorite aqueous solution with an available chlorine concentration of 12.40% was added to the starch slurry over 60 minutes to achieve a starch concentration of 55,000 ppm, followed by oxidation for 90 minutes. From the addition of sodium hypochlorite to the end of the oxidation reaction, the pH was maintained at 10 using the acid and alkali. After the oxidation reaction was completed, the pH was adjusted to 6, and residual chlorine was removed with sodium pyrosulfite. The pH was then adjusted to 8-9, and acetic anhydride was added over 30 minutes in an amount to achieve a starch concentration of 1.5% by mass. The pH was maintained at 8 to 9 using the acid and alkali throughout the acetylation reaction. After the reaction was completed, the pH was adjusted to 6.0, impurities were removed using a #250 mesh sieve, and the resulting mixture was washed with water, dehydrated, and dried to obtain acetylated oxidized waxy cornstarch.

[0037] [Preparation of carboxymethylated (CM) waxy corn starch] Carboxymethylated (CM) waxy corn starch was obtained in the same manner as in the above [Preparation of carboxymethylated (CM) waxy tapioca starch], except that the raw starch waxy tapioca starch was changed to waxy corn starch.

[0038] [Preparation of oxidized waxy corn starch] Oxidized waxy corn starch was obtained in the same manner as in the above [Preparation of oxidized waxy tapioca starch], except that the raw starch waxy tapioca starch was changed to waxy corn starch and an aqueous sodium hypochlorite solution was added to a concentration relative to starch of 90,000 ppm.

[0039] 2. Method for Preparing Protein-Containing Beverages [Preparation 1 of Dairy Protein-Containing Beverages] Dairy protein-containing beverages were prepared using the oxidized waxy (Wx) tapioca starch or acetylated oxidized waxy (Wx) cornstarch prepared above. First, 1 part by mass of skim milk powder, 4 parts by mass of crystalline fructose, and 3 parts by mass of crystalline glucose were added to 50 parts by mass of room temperature water and stirred to dissolve. Furthermore, 0.3 parts by mass of oxidized Wx tapioca starch or acetylated oxidized Wx cornstarch (see Table 1) was added to 20 parts by mass of room temperature water, stirred to dissolve at 85°C for 10 minutes, and then cooled to room temperature. These two liquids were mixed at 20-30°C, and the pH was adjusted to 5.5 by dropwise addition of a 10% by mass aqueous citric acid solution. The dropwise addition of the 10% by mass aqueous citric acid solution was then resumed to adjust the pH to 3.5, and water was added to bring the total volume to 100 parts by mass. The liquid thus obtained was homogenized (pressure 150 bar) using a homogenizer, and then sterilized by holding at 90°C for 10 minutes to obtain an acidic milk protein-containing beverage.

[0040] [Preparation of Milk Protein-Containing Beverage 2] A milk protein-containing beverage was prepared using the processed starch prepared above. First, 13.3 parts by mass of isomerized sugar "H-100" (manufacturer: Nihon Shokuhin Kako Co., Ltd.) was mixed with 1 part by mass of skim milk powder and 3.5 parts by mass of room temperature water, and the mixture was stirred and dissolved. Furthermore, 0.05 to 0.5 parts by mass of processed starch (see Tables 2 to 4) was added to 25 parts by mass of room temperature water, stirred and dissolved at 85°C for 10 minutes, and then cooled to room temperature. These two liquids were mixed at 20 to 30°C, and the pH was adjusted to 3.5 to 3.7 by adding 10% by mass of aqueous citric acid and 10% by mass of sodium citrate. Water was then added to bring the total volume to 100 parts by mass. The liquid thus obtained was homogenized (pressure 150 bar) using a homogenizer and then sterilized by holding at 85°C for 10 minutes, yielding an acidic milk protein-containing beverage.

[0041] 3. Evaluation method for protein-containing beverages [Evaluation of sediment amount] The milk protein-containing beverages obtained by the above-mentioned preparation method were visually inspected for the presence or absence of sediment and the amount of sediment, and evaluated according to the following evaluation criteria. Evaluation of sediment amount: Evaluation criteria S: Almost no sediment was observed A: A small amount of sediment was observed B: Sediment was observed C: A large amount of sediment was observed D: A large amount of sediment was separated from the supernatant

[0042] [Sensory evaluation] The texture of the milk protein-containing beverage obtained by the above preparation method was confirmed by the following method. Approximately 20 mL of the milk protein-containing beverage was taken and evaluated by sensory evaluation for texture (smoothness in the throat, feel on the tongue) according to the following evaluation criteria. The results of the texture evaluation were calculated as the average score of the sensory evaluation results of four people. Texture evaluation: Evaluation criteria 1 point: smooth and lacking viscosity (body) 2 points: little viscosity (body) 3 points: viscosity (body) 4 points: somewhat strong viscosity (body) 5 points: strong viscosity (body)

[0043] [Storage test evaluation] The milk protein-containing beverages prepared in the above [Preparation 1 of milk protein-containing beverage] were stored for 10 days at 37°C, and the milk protein-containing beverages prepared in the above [Preparation 2 of milk protein-containing beverage] were stored for 14 days at 53°C, and the presence or absence of precipitation and the amount of precipitation were visually confirmed and evaluated according to the following evaluation criteria. If the results of this storage test evaluation are good, it can be determined that the carboxylated starch in the dispersant for protein-containing foods and beverages is less likely to retrograde and the carboxylated starch is excellent in handleability. Storage test evaluation: Evaluation criteria S: Almost no precipitation was observed A: A small amount of precipitation was observed B: Precipitation was observed C: A large amount of precipitation was observed D: A large amount of precipitation was observed and separated from the supernatant

[0044] 4. Results Compared with the use of acetylated oxidized Wx cornstarch as a dispersant for protein-containing foods and beverages (Comparative Example 1), which received the highest evaluation in Japanese Patent No. 5,073,860, the use of oxidized Wx tapioca starch as a dispersant for protein-containing foods and beverages (Example 1) yielded superior results in the storage test (Table 1). Specifically, when acetylated oxidized Wx cornstarch was used as a dispersant, precipitation was observed after 10 days of storage in protein-containing beverages, but when oxidized Wx tapioca starch was used as a dispersant, almost no precipitation was observed after 10 days of storage.

[0045] Next, the protein-containing beverage was evaluated by varying the blend ratio of carboxymethylated Wx tapioca starch. The results are shown in Table 2. When 0.05% carboxymethylated Wx tapioca starch was added to the protein-containing beverage, a large amount of precipitation occurred and separated from the supernatant (Comparative Example 2). However, when at least 0.1% was added, almost no precipitation was observed (Examples 2 to 6). Similarly, when 0.2% carboxymethylated Wx corn starch was added to the protein-containing beverage, almost no precipitation was observed (Comparative Example 3). When comparing the cases where 0.2% carboxymethylated Wx tapioca starch or carboxymethylated Wx corn starch was added to the protein-containing beverage (Example 3 and Comparative Example 3), the results of the storage test and sensory evaluation were superior when 0.2% carboxymethylated Wx tapioca starch was used (Example 3). Specifically, when 0.2% carboxymethylated Wx tapioca starch was added, almost no precipitation was observed after 14 days of storage, and the texture was smooth and almost viscosity was low. Furthermore, when 0.5% carboxylated Wx tapioca starch was added (2.5 times the amount of modified starch compared to Examples 6 and 3), almost no precipitation was observed after 14 days of storage, and the texture was smooth and almost viscous. On the other hand, when carboxylated Wx cornstarch was used, a small amount of precipitation was observed, and the texture was viscous (Comparative Example 3). From these results, it can be seen that carboxylated starch made from waxy tapioca starch did not impart a viscous feel to the texture of the protein-containing beverage, and was able to suppress protein precipitation even after 14 days of storage of the protein-containing beverage.

[0046] Furthermore, the relationship between the carboxyl group content of the processed starch and the precipitation amount evaluation, storage test evaluation, and sensory evaluation was investigated. The results are shown in Tables 3 and 4. Table 3 shows the results when the blending ratio of the processed starch was 0.5 w / w%. When carboxylated Wx tapioca starch with a carboxyl group content of 0.07 w / w% was used (Comparative Example 5), the protein-containing beverage exhibited a large amount of precipitation, which separated from the supernatant. On the other hand, processed starch with a high carboxyl group content was able to suppress protein precipitation in the protein-containing beverage (Examples 7 to 9). Furthermore, even when carboxylated Wx tapioca starch was produced without pretreatment with sodium hypochlorite, the effect of suppressing protein precipitation in the protein-containing beverage was as excellent as that of carboxylated Wx tapioca starch produced with pretreatment with sodium hypochlorite (Examples 8 and 9). In the storage test evaluation, the processed starch using Wx tapioca starch as a raw material was superior to the processed starch using Wx cornstarch as a raw material (Comparative Example 4, Examples 6 to 10). Compared to the case using acetylated oxidized Wx cornstarch with a carboxy group content of 0.98%, which was the most highly rated in Japanese Patent No. 5,073,860 (Patent Document 3) (Comparative Example 4), Examples 6 and 10, which used carboxylated Wx tapioca starch or oxidized Wx tapioca starch, had excellent sensory evaluations.

[0047] Table 4 shows the results when the blending ratio of processed starch was 0.2 wt / w%. Regarding the evaluation of the amount of sedimentation, almost no sediment was observed in the beverages containing the processed starch made from Wx tapioca starch (Examples 3, 11-13), whereas the beverages containing the processed starch made from Wx cornstarch exhibited a large amount of sediment, or some of the beverages contained a large amount of sediment that separated from the supernatant (Comparative Examples 6 and 9). Regarding the evaluation of the storage test, the beverages containing the processed starch made from Wx cornstarch exhibited a large amount of sediment that separated from the supernatant after 14 days of storage (Comparative Examples 6, 8, and 9), whereas the beverages containing the processed starch made from Wx tapioca starch exhibited a large amount of sediment that did not separate from the supernatant. When the blending ratio of the processed starch is low, it is thought that the effect of reducing or inhibiting aggregation and precipitation of protein particles in beverages may not be sufficiently exhibited, but the above effect was confirmed when the blending ratio of the processed starch using Wx tapioca starch as a raw material was as low as 0.2 w / w%. Sensory evaluation showed that the processed starch using Wx tapioca starch as a raw material tended to be superior to the processed starch using Wx cornstarch as a raw material.

Claims

1. A dispersant for protein-containing foods and beverages, comprising a carboxylated starch made from waxy tapioca starch, the dispersant for protein-containing foods and beverages being used to disperse protein in the protein-containing foods and beverages, the carboxylated starch being oxidized starch and / or carboxymethylated starch, and having a carboxy group content in the range of 0.5 to 2.5% by mass.

2. A protein-containing food or drink comprising the dispersant for protein-containing food or drink according to claim 1.

3. The protein-containing food or beverage according to claim 2, wherein the blending ratio of the carboxylated starch to the total amount of the protein-containing food or beverage is in the range of 0.1 to 2.0% by mass.

4. The protein-containing food or beverage according to claim 3, wherein the protein comprises a protein derived from at least one of milk and soybeans.

5. A protein-containing food or beverage described in any one of claims 2 to 4, which is an acidic beverage.

6. A method for dispersing protein in a protein-containing food or beverage, comprising mixing the dispersant for protein-containing food or beverage according to claim 1 with the protein-containing food or beverage.

7. A method for producing a protein-containing food or drink, which comprises adding the dispersant for protein-containing food or drink described in claim 1 in an amount of 0.1 to 2.0% by mass of the total amount of the protein-containing food or drink.

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