U.S. patent application number 10/579972 was filed with the patent office on 2007-04-26 for acidic protein food or drink and material thereof.
Invention is credited to Kyoko Ishimoto, Eiji Iwaoka, Toshio Kiriyama, Tsutomu Saito.
Application Number | 20070092625 10/579972 |
Document ID | / |
Family ID | 34703301 |
Filed Date | 2007-04-26 |
United States Patent
Application |
20070092625 |
Kind Code |
A1 |
Ishimoto; Kyoko ; et
al. |
April 26, 2007 |
Acidic protein food or drink and material thereof
Abstract
The problem to be solved by the invention is to provide a food
or a drink containing an acidic protein which has a favorable
flavor with relieved astringency characteristic to a protein
dissolved under acidic conditions to thereby broaden the flavor
variety of protein-containing foods or drinks. The above problem
can be solved by adding a water soluble polysaccharide, a water
soluble basic salt, an alkali metal salt of an organic acid, a
basic monosaccharide, a basic oligosaccharide or the like to a food
or a drink containing a protein dissolved under acidic conditions
to thereby relieve the astringency originating in the protein
dissolved under acidic conditions.
Inventors: |
Ishimoto; Kyoko;
(Izumisano-shi, JP) ; Saito; Tsutomu;
(Izumisano-shi, JP) ; Kiriyama; Toshio;
(Izumisano-shi, JP) ; Iwaoka; Eiji; (Tsukuba-gun,
JP) |
Correspondence
Address: |
WENDEROTH, LIND & PONACK, L.L.P.
2033 K STREET N. W.
SUITE 800
WASHINGTON
DC
20006-1021
US
|
Family ID: |
34703301 |
Appl. No.: |
10/579972 |
Filed: |
December 20, 2004 |
PCT Filed: |
December 20, 2004 |
PCT NO: |
PCT/JP04/19045 |
371 Date: |
May 23, 2006 |
Current U.S.
Class: |
426/598 ;
426/634 |
Current CPC
Class: |
A23L 2/66 20130101; A23L
33/17 20160801; A23G 9/38 20130101 |
Class at
Publication: |
426/598 ;
426/634 |
International
Class: |
A23L 2/38 20060101
A23L002/38 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 19, 2003 |
JP |
2003-422881 |
Jul 2, 2004 |
JP |
2004-196919 |
Claims
1. An acidic protein food or drink comprising one or more of salts
or saccharides selected from the group consisting of water-soluble
polysaccharides, water-soluble basic salts, alkali metal salts of
organic acids, basic monosaccharides and basic oligosaccharides,
and acidic-soluble protein.
2. The acidic protein food or drink according to claim 1, wherein
the acidic-soluble protein is that of soybean origin.
3. The acidic protein food or drink according to claim 1, wherein
the acidity is in the range of pH 2.0-4.5.
4. The acidic protein food or drink according to claim 1, wherein
the food or drink is a beverage, an aqueous phase-containing
emulsion or a frozen dessert.
5. A powder material comprising one or more of salts or saccharides
selected from the group consisting of water-soluble
polysaccharides, water-soluble basic salts, alkali metal salts of
organic acids, basic monosaccharides and basic oligosaccharides,
and acidic-soluble protein.
6. An acidic-soluble protein material with relieved astringency
comprising one or more of added salts or saccharides selected from
the group consisting of water-soluble polysaccharides,
water-soluble basic salts, alkali metal salts of organic acids,
basic monosaccharides and basic oligosaccharides which are added
thereto.
7. The material according to claim 5, which is an agent for
preventing formation of dregs of cloudy-type fruit juice.
8. The material according to claim 6, which is an agent for
preventing formation of dregs of cloudy-type fruit juice.
Description
TECHNICAL FIELD
[0001] The present invention relates to an acidic food or drink
containing protein in a dissolved state, and materials thereof.
BACKGROUND ART
[0002] Protein-rich foods or drinks, which have been taken by
athletes for protein supplementation, are increasingly demanded in
recent years because now they are also often taken by elderly
people for nutritional supplement and by ordinary consumers as a
substitute for a diet. Most of these protein foods or drinks are
concentrated in a neutral pH range, thus the flavor thereof tends
to be monotonous. Those having an acidic flavor can broaden the
taste variety, but there are not so many of them because many of
protein are slightly soluble under acidic conditions.
[0003] Examples of known protein-containing acidic foods or drinks
include fermented milk beverages and other sour milk beverages.
However, these protein-containing acidic foods or drinks have
"astringency" that is a peculiar smell or an unpleasant taste,
thereby giving an unpleasant feeling that is often expressed by
such terms as an astringent taste, a filmy mouthfeel and
graininess. In these protein-containing acidic foods or drinks,
protein that has been insolubilized and flocculated (or aggregated)
by an acid, heating, fermentation or the like is in a dispersed
state, and the flocculate (or aggregate, hereinafter simply
referred to as flocculate) is recognized as a cause of astringency.
Therefore, it has been attempted to relieve the astringency by
reducing the particle size of the flocculate (Patent Document 1),
or by removing the flocculate (Patent Document 2). Further, Patent
Document 3 discloses a process for preparing a beverage with
relieved astringency. said beverage comprising fermented whey,
soybean milk, and pectin or xanthan gum as a stabilizer, and Patent
Document 4 discloses a method, wherein propylene glycol alginate
and a metallic salt is added as modifiers having an astringency
relieving effect after homogenizing fermented soybean milk.
However, either of these methods is not directed to the reduction
of astringency developed during eating or drinking dissolved
protein.
[0004] There are acidic foods or drinks containing dissolved
protein at a high concentration, while their numbers are very
limited. They are beverages and jelly beverages containing a whey
protein isolate (WPI) in an amount of 3 to 9%, and are
characterized by their transparency. The present inventors have
previously found a process for producing a soybean protein that
shows excellent solubility under acidic conditions (Patent Document
5), and have succeeded in preparing protein-rich acidic foods or
drinks using the protein. However these acidic protein foods or
drinks were unexpectedly more astringent rather than aforementioned
acid milk beverages. This phenomenon contradicts the conventional
recognition that astringency is derived from the flocculate of
protein. Although such astringency of acidic foods or drinks
containing dissolved protein can be relieved depending upon a
protein concentration or a processing method, no decisive
improvement measure has yet found.
[0005] Patent Document 1: JP 53-104764 A
[0006] Patent Document 2: JP 10-295270 A
[0007] Patent Document 3: JP 62-111632 A
[0008] Patent Document 4: JP 54-84068 A
[0009] Patent Document 5: WO 02/067690 A1
DISCLOSURE OF THE INVENTION
[0010] Problem to be Solved by the Invention
[0011] The present invention intends to provide a
protein-containing acidic food or drink having a favorable flavor
and relieved astringency that is characteristic to a dissolved
protein, and to provide materials thereof. In case that the acidic
food or drink is a cloudy-type fruit juice beverage, the present
invention also intends to prevent formation of dregs.
[0012] Means for Solving the Problem
[0013] The present inventors have found that protein-containing
acidic foods or drinks have characteristic astringency, and that
the astringency is more strongly felt when protein is dissolved
than when a major part of the protein has been flocculated like in
a sour milk beverage, and this is significantly perceived when a
beverage is drank or a frozen dessert is melted in the mouth.
[0014] More specifically, the present inventors have presumed that
there is astringency derived from protein dissolved under acidic
conditions, and that this astringency is an unpleasant feeling when
the protein is mixed with saliva to cause flocculation in the
mouth. Then, the present inventors have intensively studied to
improve this astringency. As a result, they have found that the
astringency of the beverage is remarkably relieved by addition of a
water-soluble polysaccharide, a calcium salt or a basic saccharide,
and thus have completed the present invention. They have also found
that the advantageous effect of the present invention is not
limited to beverages, but extends to semi-solid foods such as gel
or paste ones and emulsions such as ice cream, soft cream and
whipped cream containing dissolved protein. That is, the present
invention is:
[0015] (1) An acidic protein food or drink comprising one or more
of salts or saccharides selected from the group consisting of
water-soluble polysaccharides, water-soluble basic salts, alkali
metal salts of organic acids, basic monosaccharides and basic
oligosaccharides, and acidic-soluble protein;
[0016] (2) The acidic protein food or drink according to the above
(1), wherein the acidic-soluble protein is that of soybean
origin;
[0017] (3) The acidic protein food or drink according to the above
(1), wherein the acidity is in the range of pH 2.0-4.5;
[0018] (4) The acidic protein food or drink according to the above
(1), wherein the food or drink is a beverage, an aqueous
phase-containing emulsion or a frozen dessert;
[0019] (5) A powder material comprising one or more of salts or
saccharides selected from the group consisting of water-soluble
polysaccharides, water-soluble basic salts, alkali metal salts of
organic acids, basic monosaccharides and basic oligosaccharides,
and acidic-soluble protein;
[0020] (6) An acidic-soluble protein material with relieved
astringency comprising one or more of added salts or saccharides
selected from the group consisting of water-soluble
polysaccharides, water-soluble basic salts, alkali metal salts of
organic acids, basic monosaccharides and basic oligosaccharides
which are added thereto;
[0021] (7) The material according to the above (5) or (6), which is
an agent for preventing formation of dregs of cloudy-type fruit
juice.
[0022] Effect of the Invention
[0023] The present invention provides a protein-containing food or
drink containing protein dissolved under acidic conditions and
having a favorable flavor and relieved astringency. Further, in
case that the acidic food or drink is a cloudy-type fruit juice
beverage, the present invention has such a secondary effect for
preventing formation of dregs.
Best Mode for Carrying Out the Invention
[0024] In the present invention, astringency or an astringent taste
is an unpleasant feeling caused by protein dissolved under acidic
conditions, and usually includes "astringency", "such feeling as if
a film is formed in the mouth (filmy mouthfeel)", "irritation" and
the like.
[0025] The acidic food or drink in the present invention may be pH
2 or higher to below pH 7, but astringency tends to occur at pH 4.5
or lower. In case of prevention of formation of dregs of a
cloudy-type fruit juice beverage, dregs are formed not only at pH
4.5 or lower but also at an acidic range of higher than pH 4.5. The
acidic-soluble protein to be used has solubility (described
hereinafter) of preferably 55% or higher, more preferably 60% or
higher, and further more preferably 65% or higher at the pH of the
acidic food or drink.
[0026] The acidic-soluble protein may be either of vegetable
protein or animal protein, and a hydrolysate thereof may also be
used. In particular, whey protein concentrate (WPC) and whey
protein isolate (WPI) of milk origin are easily available, and in
recent years, acidic-soluble soybean protein is also available.
Although the acidic-soluble protein of soybean origin as a material
has stronger astringency than whey protein such as WPC and WPI, the
improving effect obtained by addition of saccharides or salts
according to the present invention can be realized more
significantly in case of acidic-soluble soybean protein.
[0027] While the production process of acidic-soluble soybean
protein is not specifically limited, for example, acidic-soluble
soybean protein having solubility of 60% or higher at pH 4.0 or
lower can be prepared by heating a solution containing constituent
soybean protein at a temperature exceeding 100.degree. C. in an
acidic pH range lower than the isoelectric point of the constituent
protein. Further, the production process disclosed in WO2002/67690
can also be used. That is, the production process of WO2002/67690
is characterized in that a treatment is carried out in a solution
containing constituent soybean protein to increase the positive
surface charge of constituent soybean protein particles in an
acidic range. More specifically, for example, there is a treatment
(A) for removal or inactivation of polyanion substances such as
phytic acid derived from constituent protein used as the raw
material in the solution, for example, decomposition or removal of
phytic acid contained in soybeans by phytase or the like, a
treatment (B) for addition of a polycation substance such as
chitosan to the solution, or a combination of both treatments (A)
and (B) in an acidic range. These treatments can increase
solubility of constituent soybean protein under acidic conditions,
thereby preventing flocculation under acidic conditions, and
inhibiting precipitation during storage. In this case, in
particular, the solution of the constituent protein is preferably
heated at a temperature exceeding 100.degree. C. in an acidic pH
range lower than the isoelectric point of the constituent protein
after the above treatments, thereby being able to obtain the
acidic-soluble soybean protein having higher solubility and
transparency under acidic conditions and less precipitation during
storage.
[0028] Soybean protein used herein as a raw material of the
acidic-soluble soybean protein is not specifically limited as long
as it contains constituent soybean protein, and is appropriately
selected from soybean milk (regardless of whole or defatted soybean
milk; the same hereinafter), acid precipitation curd of soybean
milk, soybean protein isolate, soybean powder, ground soybeans,
etc., and, where necessary, water is added thereto.
[0029] The amount of the acidic-soluble soybean protein in the food
or drink of the present invention is not specifically limited, and
the optimal amount varies according to particular form, processing
method, composition and purposes of the food or drink, and can be
appropriately selected by those skilled in the art. For example,
the content in the beverage is 0.1 to 20% by weight, preferably 0.5
to 10% by weight, and more preferably 1 to 5% by weight based on
the total weight of solids in view of a favorable flavor and smooth
swallowing. The content in gel foods such as jelly is 1 to 25% by
weight, and preferably from 3 to 12% by weight. If the content is
too low, the significance of protein intake is lost.
[0030] In the present invention, the salts or saccharides to be
used in combination with the acidic-soluble protein are selected
from water-soluble polysaccharides, basic salts, alkali metal salts
of organic acids, basic monosaccharides and basic
oligosaccharides.
[0031] Examples of the water-soluble polysaccharides include
water-soluble soybean polysaccharides, gum arabic, gum tragacanth,
locust bean gum, guar gum, glucomannan, psyllium seed gum, tamarind
seed gum, tara gum, alginic acid, carrageenan, agar, fucellaran,
pectin, curdlan, xanthan gum, gellan gum, pullulan, polydextrose,
slightly-digestible dextrin, guar gum degradation products,
psyllium seed coat, low-molecular weight sodium alginate, inulin,
or food starch modified by esterification, enzymatic denaturation,
oxidation and acid treatment, gelatinization or other modification.
As these water-soluble polysaccharides, those conventionally used
for food thickeners, stabilizers or dietary fiber can be used, and
these may be any of vegetable origin, animal origin, microorganism
origin or chemically-modified.
[0032] The content of almost all of these water-soluble
polysaccharides in the food or drink is 0.02% to 5% by weight, and
preferably 0.05 to 3% by weight in view of the relief of
astringency. When the water-soluble polysaccharide having a
thickening effect is used in the beverage as an astringency
relieving agent, it should be used in a such amount that the
viscosity of the beverage is less than 10,000 cP (centipoise),
preferably less than 1,000 cP, more preferably less than 100 cP
because the viscosity is an important factor influencing the
smoothness of swallowing. In this respect, starch materials forming
the body of foods are not suitable for uses in beverages wherein
smooth swallowing is of importance, but enzyme-treated maltodextrin
having relatively low viscosity and no strange taste or strange
smell can be used in the food or drink in an amount 1 to 20% by
weight, preferably 2 to 15% by weight, and more preferably 3 to 10%
by weight. However, the content of the water-soluble
polysaccharides is not limited thereto, when it is used at higher
concentrations in undrinkable food or drink such as high-viscosity
food for patients with difficulty in swallowing.
[0033] Further, among these water-soluble polysaccharides, neutral
water-soluble polysaccharides and specific acidic water-soluble
polysaccharides having less reactivity with protein are preferable
from the viewpoint of low influence on the transparency and
stability of the food or drink. Examples of the neutral
water-soluble polysaccharides include guar gum, locust bean gum,
glucomannan, tamarind seed gum, pullulan, polydextrose,
slightly-digestible dextrin, guar gum decomposition products, and
the like. Among them, guar gum is especially effective to relieve
the astringent taste because it well remains on the tongue and oral
mucosa due to its thread-forming property.
[0034] Examples of the acidic water-soluble polysaccharides having
low reactivity with protein include water-soluble soybean
polysaccharides, psyllium seed gum, gum arabic, propylene glycol
alginate, and the like. These polysaccharides having low reactivity
with protein generally contain less acidic functional groups (e.g.
carboxyl group, etc.), and among them, water-soluble soybean
polysaccharides are specifically preferable to relieve astringency.
Among water-soluble soybean polysaccharides, those having a low
degree of esterification and high molecular weight are preferably
used in conventional acidic protein food or drink such as sour milk
and fermented milk. However, in the acidic food or drink containing
dissolved protein of the present invention, the effect to relieve
astringency does not change by the difference in the molecular
weight and the degree of esterification. If anything, those with a
high degree of esterification have good influence on the
transparency and stability of the food or drink, and the degree of
esterification is preferably 20% or higher, more preferably 40% or
higher, and further preferably 60% or higher.
[0035] Further, while the acidic water-soluble polysaccharides such
as pectin and water-soluble potato dietary fiber have some
astringency relieving effect, they disadvantageously react with
protein dissolved under acidic conditions, thereby decreasing the
transparency of the resulting food or drink and forming precipitate
of protein. However, when they are used in combination with the
water-soluble polysaccharides having low reactivity with protein,
astringency is synergistically relieved and the precipitation is
prevented. In such cases, the acidic water-soluble polysaccharides
used can be used in the same amount or less than that of the
water-soluble polysaccharides having low reactivity with protein
and, usually, about 0.1 to 0.5-fold amount is sufficient.
[0036] The upper limit of the content of the water-soluble soybean
polysaccharides is not specifically limited, but the astringency
relieving effect can be sufficiently achieved by using them in the
food or drink in an amount of 0.05% to 3% by weight, and preferably
0.1% to 2% by weight.
[0037] The above water-soluble polysaccharides may be preparations
containing them therein, which may be used in combination with each
other, and may be used in combination with an astringency relieving
agent other than the water-soluble polysaccharides. The
water-soluble polysaccharides may be added not only for relieving
astringency, but also for changing the form or texture of the food
or drink, and for supplying fibers.
[0038] Other examples of the saccharides having an astringency
relieving effect include basic monosaccharides and oligosaccharides
such as glucosamine and chitosan oligosaccharides. Examples of the
water-soluble basic metal salts or the alkaline metals of organic
acids include potassium gluconate, sodium gluconate, calcium
lactate, fermented calcium lactate, calcium gluconate, and the
like. These can be added to the food or drink without specific
limitation. While the amount to be added varies depending upon
particular type of the salt, composition of the food or drink and
content of the protein, an astringency relieving effect is achieved
when they are present in the food or drink in an amount of 0.3% to
8% by weight, and preferably 0.5% to 6% by weight. However, these
salts may be added in excess of this range when they are added not
only for relieving astringency but also for other purposes such as
nutritional enhancement.
[0039] Among them, calcium salts have a higher astringency
relieving effect and, particularly, calcium gluconate is preferable
due to its mild sour taste, though depending on the usage and
content. The calcium salts achieve an astringency relieving effect,
when they are contained in the food or drink as calcium ion in an
amount of 0.03% to 0.8% by weight, preferably 0.05% to 0.6% by
weight. The astringency relieving agents described above may be
used alone, or in combination thereof.
[0040] The acidic protein food or drink of the present invention is
in the form of, for example, an acidic beverage containing
additives such as an acidulant, or fruit or vegetable juice, and
the fruit or vegetable juice may be clear type or cloudy type.
Conventionally, there has been such a demand that cloudy type fruit
juice should not form dregs, while clear type ones should have
transparency. According to the present invention, the problem of
formation of dregs is solved and further a secondary effect that
stability of the beverage is increased is also obtained. Examples
of other forms include concentrated acidic liquid diets and acidic
liquid nutrients containing protein as a nitrogen source,
protein-containing acidic jelly beverages and gel foods, acidic
semi-solid paste foods such as flour paste, and acidic emulsions
such as whipped cream, frozen desserts containing aqueous and oil
phases, and the like. As frozen desserts melt in the mouth, the
astringency of the dissolved protein is remarkably relieved in the
same manner as beverages. The above jelly beverages and gel foods
are not limited to those gelatinized by a gelling agent, but
include gelatinized protein itself, which may be an emulsified gel
containing oil and fat.
[0041] The addition of the salts or saccharides, and the
acidic-soluble protein to the acidic protein food or drink is not
specifically limited, and they may be added during preparation of
the powdery acidic-soluble protein, for example before
spray-drying. Then, a powder material containing the acidic-soluble
protein and one or more of salts or saccharides selected from the
group consisting of water-soluble polysaccharides, water-soluble
basic salts, alkali metal salts of organic acids, basic
monosaccharides and basic oligosaccharides can be used as a raw
material of beverages. The ratio of the salts or saccharides to the
acidic-soluble protein in such a material may be freely selected
according to the desired type of the food or drink to be produced,
but normally in the range of from 0.01 to 1.
[0042] Hereinafter, the analysis methods used in the present
invention will be illustrated.
[0043] Solubility: Solubility (%) is a scale of solubilization of
protein in a solvent. Protein powder was dispersed in water so that
the concentration of the constituent protein became 5.0% by weight,
and thoroughly stirred. After adjusting the pH of the resulting
solution if necessary, the solution was centrifuged at 10,000 G for
5 minutes, and the proportion of the supernatant protein to the
total protein was determined by a protein determination method such
as Kjeldahl method, Lowry method, etc.
[0044] Transmittance: Transmittance (% T) is a scale of the
transparency of a solution containing protein. Protein powder was
dispersed in water so that the concentration of the constituent
protein became 5.0% by weight, and thoroughly stirred. After
adjusting the pH of the resulting solution if necessary, the
transmittance (% T) at 600 nm was measured using a 1 cm cell and a
spectrophotometer (U-3210 automatic recording spectrophotometer
manufactured by Hitachi, Ltd.).
[0045] Viscosity: Viscosity (cP) was measured for the solution at
25.degree. C. using a B type viscometer (manufactured by TOKYO
KEIKI Co., Ltd.).
[0046] Beverage stability: Stability was evaluated by the presence
or absence of a precipitate after storing at 5.degree. C. for 1
month.
EXAMPLES
[0047] Hereinafter, the present invention will be further
illustrated, but the technical scope of the present invention is
not limited by the following Examples. All the percents and parts
are by weight unless otherwise stated.
Preparation Example 1
[0048] Soybeans were pressed, and oil was removed and separated by
extraction with n-hexane as the extraction solvent. To 5 kg of the
above-obtained low denatured defatted soybean (nitrogen soluble
index, NSI: 91) was added 35 kg of water, and the mixture was
adjusted to pH 7 with a dilute sodium hydroxide solution. After
extracting with stirring at room temperature for 1 hour, the
mixture was centrifuged at 4,000 G to remove "okara (soy pulp) and
insolubles, thereby obtaining defatted soybean milk. The defatted
soybean milk was adjusted to pH 4.5 with phosphoric acid,
centrifuged at 2,000 G using a continuous centrifugal machine
(decanter), and an insoluble fraction (acid precipitated curd) and
a soluble fraction (whey) were obtained. Water was added to the
acid precipitated curd so that the solid content became 10% by
weight to obtain acid precipitated curd slurry. The slurry was
adjusted to pH 3.5 with phosphoric acid, heated with a continuous
direct heat sterilizer at 120.degree. C. for 15 seconds, and
spray-dried to obtain 1.5 kg of acidic-soluble soybean protein
powder (hereinafter abbreviated as S). Solubility of this protein
was 61% at pH 4.0.
Preparation Example 2
[0049] The acid precipitated curd slurry prepared in Preparation
Example 1 was adjusted to pH 4.0 with phosphoric acid, and heated
to 40.degree. C. To the solution was added phytase (manufactured by
Novo Nordisk A/S) in an amount corresponding to 8 units per solids,
and the mixture was subjected to the enzymatic reaction for 30
minutes. After the reaction, the mixture was adjusted to pH 3.5,
and heated with a continuous direct heat sterilizer at 120.degree.
C. for 15 seconds, and spray-dried to obtain 1.5 kg of
acidic-soluble soybean protein powder (hereinafter abbreviated as
T). Solubility of this protein was 95% at pH 4.5.
Preparation Example 3
[0050] According to the same manner as that in Preparation Example
2, the enzymatic reaction was carried out for 30 minutes with
phytase (manufactured by Novo Nordisk A/S) to obtain a reaction
mixture. To the reaction mixture was added a water-soluble soybean
polysaccharide (SOYAFIVE, degree of esterification: 60% order,
manufactured by Fuji Oil Company, Limited.) was added so that the
concentration became 2% by weight, and the mixture was thoroughly
dissolved. The mixture was adjusted to pH 3.5, heated with a
continuous direct heat sterilizer at 120.degree. C. for 15 seconds,
and spray-dried to obtain 1.6 kg of acidic-soluble soybean protein
powder (hereinafter abbreviated as U). Solubility of this protein
was 91% at pH 4.0.
Test Examples
[0051] Aqueous solutions containing 3% of T prepared in Preparation
Example 2, 13% of fructose-glucose syrup and given amounts of
respective astringency relieving agents were heat-sterilized in
boiling water for 10 minutes to prepare acidic protein beverages.
Each beverage was pH 3.5 and solubility was 95%, and the major part
of the protein was dissolved. The type and amounts of the
astringency reducing agents added, and the evaluation of the
beverages are shown in Table 1. Astringency was evaluated by 10
panelists using sensory evaluation. Astringency of the beverage
containing no astringency reducing agent was evaluated as +++
(strong astringent) and used as the standard. On the basis of the
degree of astringency relieving, the beverages were evaluated as ++
(astringency was slightly relieved), + (astringency was remarkably
reduced), .+-. (astringency was little felt), and - (no astringency
was felt). The trade names and manufacturers of the astringency
reducing agents used in Test Example are as follows.
[0052] Water-soluble soybean polysaccharide: "Soyafive", degree of
esterification: 60% order and 20% order (manufactured by Fuji Oil
Company, Limited.)
[0053] Pectin: "YM-150-LJ" (manufactured by Sansho Co., Ltd.)
[0054] Psyllium seed gum (manufactured by Shikibo Ltd.)
[0055] Guar gum: "Bistop D-2029" (manufactured by San-Ei Gen
F.F.I., Inc.)
[0056] Glucomannan: "Rheolex RS" (manufactured by Shimizu Chemical
Corporation)
[0057] Tamarind gum: "Glyloid 2A" (manufactured by Dainippon
Pharmaceutical Co., Ltd.)
[0058] Water-soluble dietary fiber: "Nisshoku Cell-Ace"
(manufactured by Nihon Shokuhin Kako Co., Ltd.)
[0059] Maltodextrin: "Amicol No.3-L" (manufactured by Nihon
Shokuhin Kako Co., Ltd.)
[0060] Water-soluble potato dietary fiber; (manufactured by Fuji
Oil Company, Limited.)
[0061] Sodium gluconate: "Helshas A" (manufactured by Fujisawa
Pharmaceutical Co., Ltd.)
[0062] Calcium gluconate: (manufactured by Tomita Pharmaceutical
Co., Ltd.)
[0063] Glucosamine: "Glucosour" (manufactured by Koyo Chemical
Company Limited.) TABLE-US-00001 TABLE 1 Astringency-relieving
Amount Transmittance Viscosity agent (%) (% T) (cP) Stability
Astringency Test Water-soluble soybean 0.5 70 6 -- .+-. Example
polysaccharide (degree of -- .+-. 1 esterification: 60% order) -- 2
Water-soluble soybean 0.5 40 6 -- + polysaccharide (degree of
esterification: 20% order) 3 Pectin 0.5 5 25 Slightly +
precipitated 4 Psyllium seed gum 0.5 65 30 -- + 5 Guar gum 0.1 80
15 -- .+-. 6 Glucomannan 0.1 80 12 -- + 7 Tamarind gum 0.5 75 25 --
+ 8 Water-soluble dietary fiber 2 65 15 -- + 9 Maltodextrin 5 80 4
-- .+-. 10 Water-soluble soybean 0.4 + 0.1 20 8 -- - polysaccharide
(degree of esterification: 60% order) + pectin 11 Water-soluble
soybean 0.4 + 0.1 40 7 -- - polysaccharide (degree of
esterification: 60% order) + potato dietary fiber 12 Sodium
gluconate 1 80 4 -- + 13 Calcium gluconate 1 80 4 -- .+-. 14
Glucosamine 1 80 4 -- + Comparative None 80 4 -- +++ Example 1
Example 1
[0064] Beverage (Guar Gum)
[0065] An aqueous solution containing 3% of S prepared in
Preparation Example 1, 0.1% of Bistop D-2029" (manufactured by
San-Ei Gen F.F.I., Inc.), 12.8% of fructose-glucose liquid sugar,
2% of a concentrated passion fruit juice (cloudy type) and 2% of a
concentrated orange juice was heat-sterilized in boiling water for
10 minutes to prepare an acidic protein beverage. The beverage was
pH 3.7. Film formation feeling was little felt, and astringency was
remarkably relieved.
Comparative Example 2
[0066] An aqueous solution containing 3% of T prepared in
Preparation Example 2, 12.8% of fructose-glucose liquid sugar, 2%
of a concentrated passion fruit juice (cloudy type) and 2% of a
concentrated orange juice was heat-sterilized in boiling water for
10 minutes to prepare an acidic protein beverage. The beverage was
pH 3.7. Film formation feeling was felt in the mouth, and
astringency was strongly felt. The stability of the food or drink
prepared in Comparative Example 2 was inferior to that of Example
1.
Example 2
[0067] Beverage (Water-Soluble Soybean Polysaccharide)
[0068] An aqueous solution containing 3% of S prepared in
Preparation Example 1, 1.8% of water-soluble soybean polysaccharide
(Soyafive, manufactured by Fuji Oil Company, Limited., degree of
esterification: 20% order), 15% of fructose-glucose liquid sugar
and 5% of a concentrated grapefruit fruit juice (clear type) was
heat-sterilized in boiling water for 10 minutes to prepare an
acidic protein beverage. The beverage was pH 3.6. Film formation
feeling was little felt, and astringency was remarkably
relieved.
Example 3
[0069] Beverage (Calcium Gluconate)
[0070] An aqueous solution containing 3% of T prepared in
Preparation Example 2, 1.0% of a calcium gluconate preparation
(Gluconal CAL, manufactured by Meiji Sika Kaisha, Ltd.), 15% of
fructose-glucose liquid sugar and 5% of a concentrated muscat fruit
juice (clear type) was heat-sterilized in boiling water for 10
minutes to prepare an acidic protein beverage. The beverage was pH
3.8. Film formation feeling was little felt, and astringency was
remarkably relieved.
Example 4
[0071] Beverage (Maltodextrin)
[0072] An aqueous solution containing 3% of T prepared in
Preparation Example 2, 5.0% of maltodextrin (Amicol No.3-L,
manufactured by Nihon Shokuhin Kako Co., Ltd.), 15% of
fructose-glucose liquid sugar and 5% of a concentrated muscat fruit
juice (clear type) was heat-sterilized in boiling water for 10
minutes to prepare an acidic protein beverage. The beverage was pH
3.8. Film formation feeling was little felt, and astringency was
remarkably relieved.
Example 5
[0073] Beverage (Water-Soluble Soybean Polysaccharide)
[0074] An aqueous solution containing 3% of a commercially
available milk whey protein isolate (Provon 190, manufactured by
Glanbia Nutritionals), 13% of fructose-glucose liquid sugar and
1.5% of water-soluble soybean polysaccharide (Soyafive, degree of
esterification: 60% order, manufactured by Fuji Oil Company,
Limited.) was adjusted to pH 3.5 with citric acid, and
heat-sterilized in boiling water for 10 minutes to prepare an
acidic protein beverage. Film formation feeling was little felt,
and astringency was remarkably relieved.
Example 6
[0075] Beverage (Water-Soluble Soybean Polysaccharide and
Pectin)
[0076] An aqueous solution containing 3% of T prepared in
Preparation Example 2, 0.4% of water-soluble soybean polysaccharide
(Soyafive, degree of esterification: 60% order, manufactured by
Fuji Oil Company, Limited.) 0.1% of pectin (YM-150-LJ, manufactured
by Sansho Co., Ltd.), 15% of fructose-glucose liquid sugar and 5%
of a concentrated pineapple juice (cloudy type) was heat-sterilized
in boiling water for 10 minutes to prepare an acidic protein
beverage. The beverage was pH 3.7. Film formation feeling was not
felt, and astringency was further relieved.
Example 7
[0077] Beverage (Water-Soluble Soybean Polysaccharide and
Water-Soluble Potato Dietary Fiber)
[0078] An aqueous solution containing 3.0% of T prepared in
Preparation Example 2, 0.4% of water-soluble soybean polysaccharide
(Soyafive, degree of esterification: 60% order, manufactured by
Fuji Oil Company, Limited.), 0.1% of water-soluble potato dietary
fiber (manufactured by Fuji Oil Company, Limited.), 15% of
fructose-glucose liquid sugar and 5% of a concentrated passion
fruit juice (cloudy type) was heat-sterilized in boiling water for
10 minutes to prepare an acidic protein beverage. The beverage was
pH 3.8. Film formation feeling was not felt, and astringency was
further relieved.
Example 8
[0079] Jelly Beverage (Water-Soluble Soybean Polysaccharide)
[0080] A mixture of 85 parts of an aqueous solution containing 3
parts of T prepared in Preparation Example 2, 3 parts of a
concentrated pineapple juice (cloudy type), 0.1% of a pineapple
flavor, 0.01 part of a highly-sensitive sweetener (Sucralose,
manufactured by San-Ei Gen F.F.I., Inc.) and 0.5% of water-soluble
soybean polysaccharide (Soyafive, degree of esterification: 20%
order, manufactured by Fuji Oil Company, Limited.) was warmed to
80.degree. C., mixed with 15 parts of a 3% agar solution (UP-37K,
manufactured by Ina Food Industry Co., Ltd.) at 85.degree. C., and
packed in a Cheer Pack, a flexible container with a cap having a
straw-like spout, to prepare a jelly beverage containing acidic
protein. The beverage was pH 3.5. Astringency was reduced, and
swallowing was favorable.
Example 9
[0081] Ice Cream (Water-Soluble Soybean Polysaccharide)
[0082] Ten parts of T prepared in Preparation Example 2, 0.2 parts
of water-soluble soybean polysaccharide (Soyafive, degree of
esterification: 20% order, manufactured by Fuji Oil Company,
Limited), 120 parts of a concentrated orange juice (cloudy type),
180 parts of granulated sugar and 50 parts of glucose were mixed,
and added to the mixture of 100 parts of cocoanut oil and 540 parts
of water which had been melted by warming to 60.degree. C. The
mixture was heated to 70.degree. C., and dissolved with stirring
for 15 minutes. Then, the solution was homogenized with a
homogenizer at pressure of 100 kg/cm.sup.2, and heated with a UHT
plate sterilizer at 120.degree. C. for 15 seconds. The sterilized
mixture was cooled to 5.degree. C., and aged for 20 hours in a
refrigerator to obtain an ice cream mix. The resulting mix was
charged in a soft cream freezer, and a soft cream-like frozen
dessert was prepared. Astringency was reduced and the flavor was
favorable.
Example 10
[0083] 3 parts of powdery U prepared in Preparation Example 3 were
dissolved in 100 parts of a commercially available
concentrate-reconstituted 100% orange juice. The beverage was pH of
3.7. The beverage had little film formation feeling derived from
the acidic-soluble soybean protein, and astringency was remarkably
reduced. The similar effect was observed when the water-soluble
soybean polysaccharide was added during the production process of
the acidic-soluble soybean protein.
* * * * *