Method for producing protein-containing composition

Abstract

The present invention provides a method for inexpensively and simply producing a protein-containing composition having low viscosity without impairing an inherent flavor. The present invention relates to a method for producing a protein-containing composition, the method including a step for mixing a solid protein and an aqueous solution containing trehalose or a derivative thereof.

Description

Method for producing a protein-containing composition

[0001] The present invention relates to a method for producing a protein-containing composition.

[0002] In recent years, for the purpose of efficient nutritional supplementation, beverages and jelly products rich in protein have been widely used. These beverages and jelly products serve as easily ingestible protein sources even for infants and the elderly who cannot consume large amounts of meat or fish. However, a solution containing protein at a high concentration tends to increase in viscosity and decrease in fluidity. When the viscosity increases, it becomes difficult to discharge the protein solution from the container, and the usability for consumers may decrease. In addition, if the mechanical load increases during the mixing and filling processes during production due to the increase in viscosity, the production efficiency may decrease.

[0003] Patent Documents 1 to 2 disclose that in a beverage containing milk protein, the viscosity is reduced by including trehalose. Patent Document 3 discloses that in a pickle solution for processed livestock meat containing soy protein, the viscosity is reduced by including trehalose.

[0004] Japanese Patent Application Laid-Open No. 2022-070136 International Publication No. 2016 / 068251 Japanese Patent Application Laid-Open No. 2001-029043

[0005] However, even with the methods disclosed in Patent Documents 1 to 3 and the like, the suppression of the decrease in the viscosity of the protein-containing solution is not sufficient, and there are problems such as complicated operations, generation of off-flavors and odors, and impairment of the original flavor. An object of the present invention is to provide a method for producing a low-viscosity protein-containing composition in an inexpensive and simple manner without impairing the original flavor.

[0006] The present inventors have found that the order of addition of components affects the viscosity in the method for producing a protein-containing composition, and have completed the present invention.

[0007] This disclosure includes the following forms: <1> A method for producing a protein-containing composition, comprising the step of mixing an aqueous solution containing trehalose or a derivative thereof with a solid protein. <2> The method for producing the protein-containing composition according to claim 1, wherein the viscosity of the protein-containing composition, as measured at 6°C using a B-type viscometer at a rotor rotation speed of 0.8 rpm, is 500 to 45000 mPa·s. <3> The method for producing the protein-containing composition according to claim 1 or 2, wherein the concentration of the protein in the protein-containing composition is 2 to 35% by weight. <4> The method for producing the protein-containing composition according to any one of claims 1 to 3, wherein the concentration of the trehalose or a derivative thereof in the protein-containing composition is 0.01 to 4.5% by weight. <5> The method for producing the protein-containing composition according to any one of claims 1 to 4, wherein the water content in the protein-containing composition is 65 to 96.9% by weight. <6> The method for producing the protein-containing composition according to any one of claims 1 to 5, wherein the protein is an animal protein, a plant protein, a microbial protein, or an algal protein. <7> A method for producing a protein-containing composition according to any one of items 1 to 6, wherein the protein-containing composition is a food or beverage, cosmetic, pharmaceutical, quasi-drug, or industrial product.

[0008] The manufacturing method of the present invention can be used to obtain a protein-containing composition with low viscosity.

[0009] The viscosity of the protein-containing compositions of the examples and comparative examples is shown.

[0010] <<Method for Producing a Protein-Containing Composition>> The method for producing a protein-containing composition of the present invention includes the step of mixing an aqueous solution containing trehalose or a derivative thereof with a solid protein. By mixing an aqueous solution containing trehalose or a derivative thereof with a solid protein, a protein-containing composition with low viscosity can be obtained.

[0011] <Trehalose or its derivatives> Trehalose is a non-reducing disaccharide in which two glucose molecules are linked by an α,α-1,1 bond. Derivatives of trehalose include those in which sugars or substituents are introduced to some of the hydrogen atoms of the hydroxyl groups. Examples of substituents include carboxylic acid ester groups such as acetate ester group and benzoic acid group; sulfate ester group; fatty acid ester groups such as lauric acid ester group, myristic acid ester group, palmitic acid ester group, stearate ester group, oleic acid ester group, linoleic acid ester group, and linolenic acid ester group; and ether groups such as methyl ether group, benzyl ether group, trityl ether group, methylsilyl ether group, and dodecyl ether group. Examples of trehalose derivatives in which sugars are introduced to the hydrogen atoms of the hydroxyl groups include glucosyltrehalose, maltosyltrehalose, maltotriosyltrehalose, and maltotetraosyltrehalose. Trehalose or its derivatives may be anhydrous or hydrated.

[0012] An aqueous solution containing trehalose or its derivatives is obtained by dissolving or dispersing trehalose or its derivatives in water. In an aqueous solution containing trehalose or its derivatives, the concentration of trehalose or its derivatives is preferably 0.1 to 4% by weight, more preferably 0.2 to 2% by weight, and even more preferably 0.5 to 1% by weight. Within these ranges, it is easier to suppress the increase in viscosity when mixed with solid proteins.

[0013] In a protein-containing composition obtained by mixing an aqueous solution containing trehalose or a derivative with a solid protein, the concentration of trehalose or a derivative is preferably 0.01 to 4.5% by weight, more preferably 0.08 to 3.5% by weight, even more preferably 0.1 to 3% by weight, even more preferably 0.2 to 2% by weight, and particularly preferably 0.5 to 1% by weight. The concentration of trehalose or a derivative referred to here means the amount of trehalose or a derivative used in preparing the aqueous solution containing trehalose or a derivative, excluding water. Within these ranges, it is easier to suppress the increase in viscosity when mixed with a solid protein. The concentration of trehalose or a derivative may also be 0.09 to 2.7% by weight.

[0014] <Solid Proteins> Proteins are not particularly limited in type, as long as they are classified as proteins among the carbohydrates, proteins, lipids, ash, and water that make up food components. Examples include animal proteins, plant proteins, microbial proteins, and algal proteins. Specific examples of proteins are given below, but these proteins may be used individually or in combination of two or more types.

[0015] Animal proteins are proteins obtained from animal meat, milk, eggs, and seafood. Proteins derived from animal meat include gelatin, collagen, keratin, elastin, and their breakdown products, derived from cows, chickens, pigs, etc. Proteins derived from milk include casein and whey. Proteins derived from eggs include egg white protein, egg yolk protein, and albumin. Proteins derived from seafood include fish protein, fish collagen, and proteins from shrimp, crab, squid, and shellfish.

[0016] Plant-based proteins are proteins obtained from plant materials such as grains, legumes, and seeds. Examples of grain-derived proteins include gluten, derived from wheat, barley, and oats, as well as proteins derived from brown rice and white rice. Examples of legume-derived proteins include pea protein, soy protein, lentil protein, and chickpea protein. Examples of seed-derived proteins include chia seed protein, quinoa protein, and sunflower seed protein.

[0017] Microbial proteins are proteins obtained from microorganisms. Examples of microorganisms include fungi, yeasts, lactic acid bacteria, bifidobacteria, koji mold, acetic acid bacteria, and natto bacteria. Microbial proteins can include proteins contained in the cells of the aforementioned microorganisms, proteins secreted from the cells, and proteins contained in the cultures and fermented products of the aforementioned microorganisms.

[0018] Algal proteins are proteins obtained from algae. Examples of algae include spirulina, chlorella, Ulva, Green laver, Kelp, Wakame, Kajime, Hijiki, and Mozuku.

[0019] The protein to be mixed with an aqueous solution containing trehalose or its derivatives is solid. The solid protein may take the form of powder, granules, flakes, or blocks, but powder, granules, or flakes are preferred in order to obtain a low-viscosity protein-containing composition. The average particle size of the solid protein is preferably 1 μm to 1 mm, and more preferably 1 μm to 100 μm. The solid protein may contain a small amount of water, but the water content is preferably 16% by weight or less, more preferably 14% by weight or less, even more preferably 10% by weight or less, even more preferably 8% by weight or less, and particularly preferably 6% by weight or less. Within these ranges, the protein tends to dissolve or disperse easily when mixed with an aqueous solution containing trehalose or its derivatives.

[0020] The solid protein mixed with the aqueous solution containing trehalose or its derivatives may be a mixture with other components. Other components include lipids, amino acids, carbohydrates, and salts derived from the aforementioned protein source.

[0021] In a protein-containing composition obtained by mixing an aqueous solution containing trehalose or a derivative with a solid protein, the protein concentration is preferably 2 to 35% by weight, more preferably 2.5 to 30% by weight, and even more preferably 7.0 to 28.4% by weight. Within these ranges, a viscosity reduction effect when mixed with an aqueous solution containing trehalose or a derivative tends to be particularly easily obtained. In a protein-containing composition obtained by mixing with a solid protein, the protein concentration may be 2.8 to 21.6% by weight, 5 to 18% by weight, or 8 to 12% by weight. The protein concentration referred to here refers to the amount of protein mixed with an aqueous solution containing trehalose or a derivative, excluding water. In a protein-containing composition obtained by mixing an aqueous solution containing trehalose or a derivative with a solid protein, the protein may be dissolved or dispersed.

[0022] <Mixing conditions, viscosity> The temperature conditions when mixing an aqueous solution containing trehalose or its derivative with a solid protein are preferably 20 to 65°C, more preferably 25 to 65°C, even more preferably 40 to 65°C, and even more preferably 45 to 60°C. After adding the solid protein to the aqueous solution containing trehalose or its derivative, the mixture may be stirred as needed. The stirring speed is preferably 100 to 1500 rpm, more preferably 500 to 1250 rpm. The stirring time is preferably 1 to 15 minutes, and more preferably 5 to 10 minutes.

[0023] When mixing an aqueous solution containing trehalose or a derivative with a solid protein, the pH conditions are preferably pH 3 to 7, and more preferably pH 5 to 6.5.

[0024] When mixing an aqueous solution containing trehalose or a derivative with a solid protein, the entire amount of solid protein may be mixed at once. Alternatively, to avoid protein aggregation, the protein may be mixed in portions.

[0025] The viscosity of the protein-containing composition obtained by mixing an aqueous solution containing trehalose or a derivative with a solid protein is preferably 500 to 45,000 mPa·s, more preferably 700 to 45,000 mPa·s, even more preferably 2,000 to 45,000 mPa·s, even more preferably 2,500 to 40,000 mPa·s, particularly preferably 5,000 to 35,000 mPa·s, and most preferably 10,000 to 30,000 mPa·s. The viscosity of the protein-containing composition is the value measured at 6°C using a B-type viscometer with a rotor rotation speed of 0.8 rpm. The viscosity of the protein-containing composition may also be the measured value obtained by storing the protein-containing composition under refrigeration for 15 hours, and measuring the viscosity after 2 minutes using a B-type viscometer at 6°C with a spindle of model No. 29. The reason why the present invention can produce low-viscosity protein-containing compositions is thought to be that trehalose or its derivatives interact with proteins and water in some way. For example, it is hypothesized that trehalose or its derivatives inhibit intermolecular bonding between proteins, or that trehalose or its derivatives bind to water molecules, thereby reducing the number of water molecules that can bind to proteins. However, the present invention is not limited to these mechanisms.

[0026] The water content in the protein-containing composition obtained by mixing an aqueous solution containing trehalose or a derivative with a solid protein is preferably 65 to 96.9% by weight, more preferably 74 to 96.9% by weight, even more preferably 86 to 94% by weight, and even more preferably 89 to 92% by weight.

[0027] <Optional Ingredients> In the step of mixing an aqueous solution containing trehalose or a derivative with a solid protein, the aqueous solution containing trehalose or a derivative may contain optional ingredients. Alternatively, optional ingredients may be mixed simultaneously with the mixing of the solid protein, or before or after the mixing of the solid protein. Optional ingredients can include those commonly used in food products, such as emulsifiers; vitamins such as vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, and vitamin K; sugars such as glucose, sucrose, maltose, and palatinose; sweeteners such as aspartame, acesulfame, and sucralose; water-soluble dietary fibers such as pectin, dextrin, maltodextrin, isomaltodextrin, agar, alginic acid, and carrageenan; metals such as zinc, iron, calcium, magnesium, and potassium; edible oils and fats such as sunflower oil, rapeseed oil, and palm oil; thickeners such as pullulan; flavorings; acidulants; preservatives; and colorings.

[0028] In particular, the use of an emulsifier can promote the dissolution or dispersion of solid proteins and suppress the increase in viscosity of the protein-containing composition. The timing of adding the emulsifier is not particularly limited, but it is preferable to add the emulsifier to the aqueous solution containing trehalose or its derivatives at the same time as the solid protein. The amount of emulsifier used is not particularly limited, but it is preferably 0.1 to 1.0 parts by weight, and more preferably 0.3 to 0.6 parts by weight, per 100 parts by weight of solid protein.

[0029] While there are no particular limitations on emulsifiers, examples include monoglycerides such as monoglycerides acetate, monoglycerides citrate, monoglycerides diacetyltartarate, monoglycerides lactate, and monoglycerides succinate; glycerin fatty acid esters such as polyglycerin fatty acid esters and polyglycerin condensed ricinoleate esters; sorbitan fatty acid esters; polysorbates such as polysorbate 20 and polysorbate 80; propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, saponins, sodium caseinate, oxyethylene fatty acid alcohol, sodium oleate, morpholine fatty acid salt, polyoxyethylene higher fatty acid alcohol, calcium stearoyl lactylate, ammonium monoglyceride phosphate, and sorbitan monolaurate. Furthermore, emulsifiers with an HLB value of 6 to 18 are preferred, and those with an HLB value of 7 to 16 are more preferred, as they are less likely to suppress the increase in viscosity of the protein-containing composition. The HLB value is calculated by the Griffin method using the following formula. (Molecular weight of the hydrophilic portion) / (Total molecular weight) × 20

[0030] <Optional Steps> The method for producing the protein-containing composition of the present invention may optionally include other steps before or after the step of mixing an aqueous solution containing trehalose or a derivative with a solid protein. Other steps include a homogenization step, a heating step, a cooling step, a concentration step, and the like.

[0031] The homogenization process promotes the dissolution and dispersion of the constituent ingredients. Furthermore, the homogenization process refines the solid particles and droplets of the constituent ingredients, resulting in a smoother texture when producing beverages or jellies using protein-containing compositions. When hydrophobic components such as oils and fats are present, homogenization promotes the mixing of oils and fats with water, suppressing separation. One specific method of homogenization is pressurization.

[0032] In the heating process, heating is performed to promote the dissolution of the ingredients and to sterilize them. For example, when producing jelly as a protein-containing composition, the gelling agent is completely dissolved by heating to about 80-90°C, and then gel formation is achieved by subsequent cooling. When heating is performed for sterilization purposes, in the case of pasteurization, heating is performed to about 75-85°C for about 1-5 minutes, and in the case of retort sterilization, heating is performed to about 120°C for about 20-30 minutes.

[0033] In the cooling process, cooling is performed for long-term storage and to promote gelation. Examples of cooling temperatures include 1 to 5°C. If it is necessary to prevent the components from separating or denaturing during cooling, which could alter the texture or flavor, rapid cooling is preferable, for example, at a cooling rate of 5 to 10°C / minute.

[0034] In the concentration process, concentration is performed to adjust the moisture content and increase the concentration of the blended ingredients. Concentration methods include concentration by filtration membrane, vacuum concentration, heat concentration, spray drying, and freeze-drying.

[0035] <Form of the protein-containing composition> The form of the protein-containing composition obtained by the manufacturing method of the present invention is not particularly limited and includes, for example, food and beverages, cosmetics, pharmaceuticals, quasi-drugs, and industrial products.

[0036] Examples of food and beverages include general food and beverages, supplements (health supplements), health foods, foods with functional claims, and foods for specified health uses. Supplements (health supplements), health foods, foods with functional claims, and foods for specified health uses can be in dosage forms such as liquids and liquid diets. Examples of general food and beverages include beverages such as smoothies, juices, teas, yogurts, coffee drinks, dairy drinks, jelly drinks, and miso soup; sweets such as gummies, jellies, puddings, mousses, and ice cream; seasonings such as salad dressings and sauces; pre-cooked and semi-prepared foods such as retort foods and frozen foods; and foods intended for specific groups such as baby food, therapeutic foods, and foods for the sick.

[0037] Examples of cosmetics and quasi-drugs include ointments, creams, lotions, essences, beauty liquids, toners, lotions, jellies, gels, packs, shampoos, rinses, hair treatments, masks, mascaras, eyeliners, hair nourishing agents, hair growth agents, lipsticks (rouges), lip glosses, foundations, blushes, eye shadows, soaps, body soaps, facial cleansers, cleansing agents, bath preparations, dentifrices, oral cooling agents, oral cooling films, mouthwashes, etc.

[0038] Examples of dosage forms of pharmaceuticals include oral liquid preparations, syrups, preparations for intravenous drip, preparations for injection, ointments, creams, gels, gargles, etc.

[0039] Examples of industrial products include biodegradable plastic raw materials, medical biomaterials, biofuels, fertilizers, agricultural materials, feeds, pet foods, animal drugs, animal supplements, etc.

[0040] Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to the following examples. Hereinafter, "parts" or "%" means "parts by mass" or "% by mass" unless otherwise specified.

[0041] Experimental Example 1 <Examination of the Order of Component Addition> [1] Production of Protein-Containing Composition Each component was mixed at the weight ratios shown in Table 1 in the following procedure to prepare a protein-containing composition.

[0042] Comparative Example 1 (1) Water I and milk protein powder (MGL-85UF, moisture 5.5%, whey protein 20%, casein protein 80%, manufactured by Nippon Shinyaku Co., Ltd.) were placed in a glass beaker and stirred with a spatula to dissolve.

[0043] Example 1 (1) Water I and trehalose (dihydrate crystal, moisture 10%, manufactured by Nagase ChemteX Corporation) were placed in a glass beaker and stirred to dissolve. (2) Milk protein powder was added to (1) above and stirred at 25°C for 10 minutes to dissolve. [[ID=I9]]

[0044] Comparative Example 2 (1) Milk protein powder and trehalose were mixed as powders. (2) Water I was added to a glass beaker. (3) (1) above was added to (2) above and stirred to dissolve.

[0045] Comparative Example 3 (1) Water I and milk protein powder were placed in a glass beaker and stirred to dissolve. (2) Trehalose was added to (1) above and stirred to dissolve.

[0046] Comparative Example 4 (1) Water I and milk protein powder were placed in a glass beaker and stirred to dissolve. (2) Water II and trehalose were placed in another glass beaker and stirred to dissolve. (3) (2) above was added to (1) and stirred to mix.

[0047]

[0048] [2] Evaluation of Protein-containing Composition The viscosities of the protein-containing compositions of Example 1 and Comparative Examples 1 to 4 were measured by the following method. The protein-containing composition was stored refrigerated for 15 hours, and the viscosity was measured 10 times every minute at 6 °C using a B-type viscometer. The results are shown in Fig. 1. Also, the measurement results of the viscosity after 2 minutes are shown in Table 1.

[0049] Measuring device: B-type viscometer (model number: BROOKFIELD Viscometer, manufactured by EIHI SEIKI CO., LTD.) Spindle: model number No. 29 Rotation speed: 0.8 rpm

[0050] The viscosity reduction rate was calculated using the following calculation formula. The results are shown in Table 1. Viscosity reduction rate (%) = 100 - (viscosity of Example 1, Comparative Examples 2 to 4 / viscosity of Comparative Example 1) × 100

[0051] As shown in Fig. 1 and Table 1, the protein-containing composition of Example 1 in which milk protein powder was added to an aqueous solution containing trehalose had a lower viscosity than the protein-containing composition of Comparative Example 1 that did not contain trehalose. Furthermore, the protein-containing composition of Example 1 had a significantly lower viscosity than the protein-containing compositions of Comparative Examples 2 to 4 that contained trehalose but had different mixing procedures.

[0052] Experimental Example 2 <Examination of Protein Concentration and Type> [1] Production of Protein Blended Composition Each component was mixed at the weight ratios shown in Table 2 by the following procedure to prepare a protein blended composition.

[0053] Comparative Example 5 (1) Water and milk protein powder were placed in a glass beaker and stirred to dissolve using a spatula.

[0054] Example 2 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Milk protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0055] Comparative Example 6 (1) Water and milk protein powder were placed in a glass beaker and stirred with a spatula to dissolve.

[0056] Example 3 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Milk protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0057] Comparative Example 7 (1) Water and milk protein powder were placed in a glass beaker and stirred with a spatula to dissolve.

[0058] Example 4 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Milk protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0059] Comparative Example 8 (1) Water and soy protein powder (Prolina HD100R, 5.8% moisture, 100% soy protein, manufactured by Fuji Oil Co., Ltd.) were placed in a glass beaker and stirred with a spatula to dissolve.

[0060] Example 5 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Soy protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0061] [2] Evaluation of Protein-Based Compositions The viscosity of the protein-based compositions in Examples 2-5 and Comparative Examples 5-8 was measured and evaluated using the same method as in Experimental Example 1, except that the spindle model number of the B-type viscometer was set to No. 18 for Example 5 and Comparative Example 8. Specifically, the protein-based compositions were stored under refrigeration for 15 hours, and the viscosity was measured at 6°C using a B-type viscometer after 2 minutes.

[0062] The viscosity reduction rate was calculated using the following formula. The results are shown in Table 2. Viscosity reduction rate (%) = 100 - (Viscosity of the example / Viscosity of the corresponding comparative example) × 100

[0063]

[0064] As shown in Table 2, the protein-containing compositions of Examples 2-4, in which milk protein powder was added to an aqueous solution containing trehalose, and Example 5, in which soy protein powder was added, had lower viscosity than the protein-containing compositions of Comparative Examples 5-8, which did not contain trehalose. The protein-containing compositions containing trehalose at a solid content concentration of 1.0% by weight showed a decrease in viscosity in the concentration range of 3.0-28.4% by weight of protein solid content. In particular, the viscosity decreased significantly in the concentration range of 7.0-28.4% by weight of protein solid content.

[0065] Experimental Example 3 <Investigation of Trehalose Concentration> [1] Preparation of Protein-Based Composition A protein-based composition was prepared by mixing each component in the weight ratios shown in Table 3 according to the following procedure.

[0066] Comparative Example 9 (1) Water and soy protein powder were placed in a glass beaker and stirred with a spatula to dissolve.

[0067] Example 6 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Soy protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0068] Example 7 (1) Water and trehalose were placed in a glass beaker and stirred to dissolve. (2) Soy protein powder was added to (1) and stirred at 25°C for 10 minutes to dissolve.

[0069] [2] Evaluation of Protein-Based Compositions The viscosity of the protein-based compositions of Examples 6-7 and Comparative Example 9 was measured and evaluated using the same method as in Experimental Example 1, except that the spindle model number of the B-type viscometer was set to No. 18. Specifically, the protein-based compositions were stored under refrigeration for 15 hours, and the viscosity was measured at 6°C using a B-type viscometer after 2 minutes.

[0070] The viscosity reduction rate was calculated using the following formula. The results are shown in Table 3. Viscosity reduction rate (%) = 100 - (Viscosity of Example / Viscosity of Comparative Example 9) × 100

[0071]

[0072] As shown in Table 3, the protein-containing compositions of Examples 6 and 7, in which soy protein powder was added to an aqueous solution containing trehalose, had lower viscosity than the protein-containing composition of Comparative Example 9, which did not contain trehalose. The protein-containing composition containing 20.0% by weight of protein showed a significant decrease in viscosity when the solid content concentration of trehalose was in the range of 0.1 to 3.0% by weight.

Claims

The process includes mixing an aqueous solution containing trehalose or a derivative thereof with a solid protein. A method for producing a protein-containing composition. The manufacturing method according to claim 1, wherein the viscosity of the protein-containing composition, measured at 6°C using a B-type viscometer at a rotor rotation speed of 0.8 rpm, is 500 to 45,000 mPa·s. The protein in the protein-containing composition is 2 to 35% by weight. The manufacturing method according to claim 1 or 2. The concentration of trehalose or its derivative in the protein-containing composition is 0.01 to 4.5% by weight. The manufacturing method according to any one of claims 1 to 3. The water content in the protein-containing composition is 65 to 96.9% by weight. The manufacturing method according to any one of claims 1 to 4. The method for producing a protein according to any one of claims 1 to 5, wherein the protein is an animal protein, a plant protein, a microbial protein, or an algal protein. The protein-containing composition is a food or beverage, cosmetic, pharmaceutical, quasi-drug, or industrial product. The manufacturing method according to any one of claims 1 to 6.

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