JPH0716084A - Production of protein-containing acidic drink composition - Google Patents

Abstract

PURPOSE:To obtain a protein-containing acidic drink composition having stability without using a stabilizer by adjusting pH and selecting a blending order. CONSTITUTION:In production of an acidic drink having 0.1-1wt.% protein content and pH4.2-2.0, a mixed solution of a protein solution having a pH value of >=the isoelectric point of protein and a saccharide is added to a solution of an acid in a stirring state or the protein solution having a pH value of >=the isoelectric point of protein is added to a solution of an acid containing an emulsifying agent in a stirring state to produce the drink.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a stable protein-containing acidic beverage composition which does not cause protein separation and precipitation.

[0002]

2. Description of the Related Art Conventional methods for producing acidic beverage compositions containing protein are roughly classified into two methods. That is, using milk or whole milk powder, skim milk powder, soy protein, soy milk, etc. as the main raw materials, adding sweeteners, flavors, etc., to these, and then adjusting the pH to acidic with an organic acid such as lactic acid, citric acid, tartaric acid. There is a way to do it. Also,
Milk made from fermented milk, whole milk powder, skim milk powder, soy milk, etc. (hereinafter referred to as fermented milk) is used as a main raw material, and after adding sweeteners, flavors, etc., the pH of the final product is adjusted with an organic acid. There is a method of adjusting to acidic.

However, in an acidic beverage composition containing milk protein, a protein-derived precipitate is liable to be generated over time. When such a precipitate is generated, not only the appearance is bad but also the texture is rough. The coolness is lost, resulting in poor quality. Here, some explanation will be given on the factors of destabilization of milk protein under acidic conditions. Milk protein is roughly classified into casein and whey protein. Approximately 80% of milk protein is casein, and it exists by forming a complex with an inorganic component (mainly calcium phosphate) to form a micelle (called casein micelle).
On the other hand, whey protein is composed of about 50% β-lactoglobulin, about 12% α-lactalbumin, about 10% immunoglobulin, serum albumin, and proteose peptone (Yoshiya Niki: Milk protein). Structure, "Science of Food Protein-Chemical Properties and Food Properties-", Food Material Research Society, Tokyo, pp.138-152,
(1984)). Destabilization of milk and milk beverages is generally indicated by the formation of precipitates and gel formation, with acid coagulation also contributing. In acid coagulation, casein reaches the isoelectric point (pH 4.6 on average), electrostatic attraction between casein molecules and in the molecule is increased, and the mineral phase contained in the micelle is destabilized and released from the micelle. It will be easier. It is believed that this demineralized isoelectric point casein becomes insoluble and precipitates (D. Orient:
Food Series 1, Food Protein Handbook, Noriko Kitahata, pp. 184-185, (1988)).

In a beverage containing milk protein,
Separation and precipitation of milk proteins significantly reduces their commercial value. Therefore, addition of sucrose fatty acid ester having HLB of 13 or more (Japanese Patent Publication No. 59-41709), addition of propylene glycol alginate and oil emulsion and sucrose fatty acid ester and / or glycerin fatty acid ester (JP-A-60-262584), citric acid monoglyceride And polyglycerin fatty acid ester in combination (JP-A-62-239972), polyglycerin fatty acid ester in combination with stabilizers such as carboxymethyl cellulose and propylene glycol alginate (JP-A-2-261366) have been tried. There is.

Soy milk is an alkaline health food rich in vegetable protein, but has the odor and taste peculiar to soybean,
Although this is a health food, it is one of the reasons why it is difficult to spread widely. For this reason, products such as so-called acidic soy milk drinks have been developed in which fruit juice, organic acids such as citric acid and lactic acid, carbonic acid, and the like are blended to facilitate drinking. But,
Solubility of soy protein, which is the main nutrient of soy milk, strongly depends on the pH of the solution, and soy milk obtained by the usual method is
Solubility of soy protein is extremely reduced at around pH 4-5, which is the isoelectric point of soy protein, and soy protein is separated even if the concentration of soy protein is reduced to about 1% by weight.
There is a problem that it does not settle into a homogeneous solution suitable for drinking. Therefore, in the soymilk beverage to which the above-mentioned fruit juice, organic acid, carbonic acid, etc. have been added, in order to prevent the separation / sedimentation of soybean protein, the pH of soymilk, which is usually around pH7 higher than the isoelectric point, is Although the pH is lowered to a considerably low level, when soy milk and an acid solution are mixed, there is a problem that proteins are likely to aggregate and precipitate. Therefore, a method of stabilizing various soybean proteins by adding various additives has been adopted.
For example, addition of a sizing agent such as casein sodium and / or pectin (JP-A-54-49366) has been attempted. Further, a method of treating a soybean protein solution with a strongly basic anion exchange resin (JP-A-60-241849) and the like are disclosed.

[0006]

However, conventionally known protein-containing acidic beverage compositions have insufficient stability such as protein-derived precipitation during medium- and long-term storage. Beverage compositions to which a sizing agent is added generally have an increased viscosity, and when they are drunk, they are pasty,
There was a problem that it had a peculiar texture such as being heavy and had no so-called refreshing feeling. The present invention provides a stable protein-containing acidic beverage composition that withstands long-term storage.

[0007]

The summary of the present invention is as follows.
PH 4.2 containing 0.1-1% protein by weight
In the method for producing an acidic beverage of 2.0, a mixed solution of a protein solution having a pH value equal to or higher than the isoelectric point of the protein and sugar is added to an acid solution in a stirred state, or the isoelectric point of the protein is added. A method of producing a protein-containing acidic beverage composition comprises adding a protein solution having the above pH value to an acid solution containing an emulsifier in a stirred state.

The present invention will be described in detail below. The proteins used in the acidic beverage composition of the present invention include plant proteins derived from plants such as soybeans and wheat, animal proteins derived from animals such as milk, muscle and eggs, and microbial proteins produced by yeast and the like. The protein, regardless of its origin, may be a single protein or a mixture of two or more different proteins, or may be mixed with other food components such as oils and fats and carbohydrates. However, in the present invention, it is necessary to keep the pH of these protein solutions above the isoelectric point, and no acidic substance should be added to the protein solutions. Further, the method of keeping the pH of the protein solution at the isoelectric point or higher is not particularly limited, and it is carried out by adding a pH adjuster or the like as necessary.

The sugars used in the present invention are not limited, but monosaccharides such as glucose and fructose, isomerized sugars, disaccharides such as sucrose and maltose, linear oligosaccharides such as maltodextrin and isomaltodextrin. Of branched oligosaccharides, linear polyols such as sorbitol and erythritol,
Examples thereof include sugar alcohols such as maltitol and lactitol, reducing oligosaccharides and the like, and any of them may be used alone or as a mixture of two or more kinds. In the present invention, in the coexistence of these sugars, a protein solution having a pH value equal to or higher than the isoelectric point is added to and mixed with an acid solution in a stirring state, but the sugar is dissolved in the protein solution and added to the acid solution in a stirring state. Alternatively, it may be dissolved in advance in an acid solution and the protein solution may be added thereto. However, when added to the acid solution, it is necessary to include an emulsifier. Sugar has a sugar concentration of 5 to 20% by weight, preferably 7-1, in an acidic beverage composition having a pH of 4.2 to 2.0 containing 0.1 to 1% by weight of protein.
It is adjusted to be 5% by weight and added.

In the method of the present invention, a mixture of a protein solution and sugar having a pH value higher than the isoelectric point of the protein, or a protein solution having a pH value higher than the isoelectric point must be added to the acid solution under stirring. Is. When the stirring speed is slow, it takes time for the protein to pass near its isoelectric point in the acid solution, and therefore the protein is acid-denatured and aggregation and precipitation easily occur. It is desirable that the stirring speed is high in order to pass the isoelectric point of the protein instantaneously. However, if the agitation speed is increased more than necessary, foaming occurs and the protein is likely to undergo surface modification to cause coagulation. Therefore, the agitation speed is usually 50 to 400 rpm, and more preferably 100 to 400 rpm.
It is 300 rpm.

The acid or acid-generating substance used in the preparation of the acid solution in the present invention is not limited, but so-called fruit acids such as malic acid, citric acid, tartaric acid, fumaric acid and succinic acid, lactic acid, lactide and glucone. Acid, glucono delta lactone, acidic fruit juice and the like can be mentioned. Further, in the present invention, an acid solution containing an emulsifier may be used. As the emulsifier, sucrose fatty acid ester is preferable, and specifically, sucrose capric acid ester, sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, sucrose oleic acid ester. , Sucrose behenic acid ester, sucrose erucic acid ester, etc., and if replaced with an HLB value representing the degree of hydrophilicity / lipophilicity, sucrose capric acid ester, sucrose laurate, sucrose myristin are about 12 or more. Acid esters and sucrose palmitate are preferable, and sucrose palmitate is particularly preferable.

In the present invention, an acid solution containing an emulsifier, which is mixed with a protein solution having a pH value higher than the isoelectric point, is
PH 4.2 to 1-2 containing 1 to 1% by weight of protein.
0 Nori seaweed has an emulsifier concentration of 10 to 5,00
It is adjusted to 0 ppm, preferably 50 to 1,000 ppm. When an emulsifier is used, the sugar may be added to the protein solution or the acid solution. Flavors, colorants, other food additives and the like can be further added to the protein-containing acidic beverage composition of the present invention.

[0013]

Industrial Applicability The protein-containing beverage composition produced by the method of the present invention is a stable beverage which is acidic and does not cause protein separation and precipitation for a long period of time, and is also preferable in taste. In the present invention, the sugar and the emulsifier are considered to function as described below. That is,
Selective hydration of sugar (Kunihiko Tsukikai: Journal of the Japanese Society of Agricultural Chemistry, 57,
1247-1254 (1983)) enhances the higher-order stability of the protein molecule by enhancing the intramolecular hydrophobic interaction of the protein, and the emulsifier adsorbs to the hydrophobic region on the surface of the protein molecule to enhance the hydrophilicity. It is thought that intermolecular aggregation is suppressed. According to the present invention, a stable protein-containing acidic beverage composition can be produced without particularly using a stabilizer by adjusting the pH and selecting the mixing order.

[0014]

EXAMPLES Next, the present invention will be described more specifically by way of examples, but the present invention is not limited to the following examples unless it exceeds the gist thereof. Examples 1 to 3 Soybean milk was peeled, crushed, centrifuged, and sterilized soymilk (protein content 4.59% by weight, pH 6.
7) First add 19.93 g of isomerized sugar (fructose-glucose liquid sugar,
Brix 75, manufactured by Nippon Shokuhin Kako Co., Ltd., 13.30 g was added, followed by orange flavor (made by Hasegawa Fragrance Co., Ltd.).
A solution containing 0.08 g was added to a 500 ml capacity beaker, and 0.69 g of citric acid (manufactured by Fuso Chemical Industry Co., Ltd.),
A 5-fold concentrated orange juice (manufactured by Ehime Seiren Co., Ltd.) and 5.00 g of water were added to a stirred acid solution consisting of 56.86 g of water at a flow rate of 6 g / 5 minutes. It should be noted that the stirring is a three-one motor (TYPE HEI) equipped with a Teflon plate of 90 mm x 90 mm.
DON 600G, Shinto Kagaku Co., Ltd. was used. The resulting acidic (pH 3.3) protein (0.9
The beverage composition containing 9% by weight) was filled in a screw cap test tube with a capacity of 30 ml and stored in a refrigerator at 8 ° C. for 1 week, after which the generation of aggregates was visually observed. The results are as shown in Table-1. The acidic protein-containing beverage composition prepared by the method of the present invention did not produce an aggregated precipitate and had a good flavor.

Comparative Examples 1-3 Soybean milk 19.93 obtained in the same manner as in Examples 1-3
A solution of 0.08 g of orange flavor (manufactured by Hasegawa Fragrance Co., Ltd.) in g was placed in a beaker with a capacity of 500 ml, 0.69 g of citric acid (manufactured by Fuso Chemical Industry Co., Ltd.), and 5-fold concentrated orange juice (Ehime fruit and vegetables) Serial) 2.00 g, water 56.86 g
Was added at a flow rate of 6 g / 5 minutes. Finally, isomerized sugar (fructose-glucose liquid sugar, Brix7
5, 13.30 g of Nihon Shokuhin Kako Co., Ltd. was added.
The stirring and the observation of the generation of aggregates were performed in the same manner as in Examples 1 to 3. The results are as shown in Table-1. In the acidic (pH 3.3) protein-containing beverage composition which was not adjusted by the method of the present invention, an aggregated precipitate was generated and the flavor was bad.

Examples 4 to 5, Comparative Examples 4 to 5 Sucrose fatty acid ester (ryoto sugar ester P)
-1670, HLB value 16, manufactured by Mitsubishi Kasei Foods Co., Ltd.
0.01 g and citric acid (Fuso Chemical Industry Co., Ltd.) 0.5
7 g and sucrose (granulated sugar, manufactured by East Japan Sugar Co., Ltd.) 2
30 g of defatted milk (3.0% protein, manufactured by Takanashi Milk Industry Co., Ltd.) in an acid solution of 0 g and 140 g of water with stirring
or a protein solution (pH 6.8) consisting of 2.64 g of skim milk powder (protein 34.0%, manufactured by Hokkaido Dairy Co., Ltd.) and 27.36 g of water was added little by little, and then the total amount was adjusted to 200 g with water. . This acidic (pH 3.5) protein-containing beverage composition was filled in a 30 ml screw-cap test tube, sterilized at 95 ° C. for 3 minutes, and placed in a refrigerator at 8 ° C.
After storage for one day, generation of aggregates was visually observed. The results are
As shown in 2. The acidic protein-containing beverage composition prepared by the method of the present invention did not produce an aggregated precipitate and had a good flavor.

Comparative Examples 6 to 7 Using the same materials as in Examples 4 to 5 and Comparative Examples 4 to 5, defatted milk 30 g, sucrose 20 g, and sucrose fatty acid ester (ryo-sugar ester P-1670, HL).
0.57 g of citric acid was added to and dissolved in a protein solution (pH 6.8) consisting of a B value of 16 and Mitsubishi Kasei Foods Co., Ltd. of 0.2 g to make the total amount 200 g with water. The generation of aggregates of the obtained acidic acidic composition containing protein of pH 3.3 was observed in the same manner as in Examples 4 to 5 and Comparative Examples 4 to 5. The results are as shown in Table-3. Even if a large amount of sucrose fatty acid ester was added, an acidic protein-containing beverage composition prepared by adding an acid to a protein solution produced a coagulated precipitate and had a bad taste.

[0018]

[Table 1]

[0019]

[Table 2]

[0020]

[Table 3]

Front Page Continuation (72) Inventor Masahiro Kusakabe 2-5-2 Marunouchi, Chiyoda-ku, Tokyo Sanryo Kasei Stock Association

Claims (4)

[Claims] 1. A method for producing an acidic beverage containing 0.1 to 1% by weight of protein and having a pH of 4.2 to 2.0, wherein a protein solution having a pH value equal to or higher than the isoelectric point of the protein is mixed with sugar. A method for producing a protein-containing acidic beverage composition, which comprises adding the solution to an acid solution in a stirred state. 2. A method for producing an acidic beverage containing 0.1 to 1% by weight of protein and having a pH of 4.2 to 2.0, wherein a protein solution having a pH value equal to or higher than the isoelectric point of the protein is added,
A method for producing a protein-containing acidic beverage composition, which comprises adding to an acid solution containing an emulsifier in a stirred state. 3. The method according to claim 2, wherein the emulsifier is sucrose fatty acid ester. 4. The method according to claim 2, wherein at least one of the protein solution and the acid solution having a pH value equal to or higher than the isoelectric point of the protein contains sugar.