CN114449903A

CN114449903A - Method for preparing plant-based emulsified food

Info

Publication number: CN114449903A
Application number: CN202080068414.1A
Authority: CN
Inventors: 狩野弘志; 本山贵康; 井上量太; 前川敬祐
Original assignee: Fuji Oil Holdings Inc
Current assignee: Fuji Oil Holdings Inc
Priority date: 2019-09-30
Filing date: 2020-09-30
Publication date: 2022-05-06
Also published as: WO2021066005A1

Abstract

The present invention addresses the problem of providing a technique that enables the production of various emulsified foods, such as plant-based whiteners, coffee drinks, plant-based liquid nutritional compositions, and plant-based cream substitutes, that incorporate plant protein materials and that have satisfactory stability of physical properties such as acid resistance, heat resistance, and emulsion stability. A method for producing an emulsified food, wherein the ratio of vegetable protein to total protein in various vegetable-based emulsified foods is 50% by mass or more, and the ratio of milk protein to total protein is less than 50% by mass, wherein a vegetable protein material having all of the following characteristics a) to d) is used as a raw material: a) the protein content in the solid component is 50% by mass or more; b) NSI is 67 or more; c) in the measurement result of the molecular weight distribution, the area ratio of 10000Da or more is 30-80%, and the area ratio of 2000Da or more and less than 10000Da is 20-50%; d) the 22 mass% solution was heated at 80 ℃ for 30 minutes without gelling.

Description

Method for preparing plant-based emulsified food

Technical Field

The present invention relates to a plant-based emulsified food. More particularly, the present invention relates to a method for manufacturing a plant-based whitener composition and a beverage using the same. The present invention also relates to a method for producing a liquid plant-based nutrient composition. In addition, the invention also relates to a method for preparing the plant-based cream substitute.

Background

A. Whitening agent

Milk proteins such as casein have low viscosity and high emulsifying and dissolving properties even in a high concentration solution, and are widely used as a raw material for a whitening agent for coffee and black tea. Milk protein is also widely used as a raw material for a coffee drink containing milk component or the like in a container.

In addition, in most of commercially available whitening agents and coffee drinks, emulsifiers such as sucrose fatty acid esters and organic acid monoglycerides are used in addition to milk protein. The emulsifier is used because the emulsifying property of milk protein alone may not be sufficient to obtain a whitening agent which does not cause coagulation or pulping (feashing) even when exposed to acidic and high-temperature conditions such as coffee and to which high acid resistance, heat resistance and emulsion stability are imparted.

On the other hand, as the population increases, it is difficult to secure food supply, and thus food using vegetable protein is attempted to replace food using animal protein.

However, vegetable proteins such as soybean protein and pea protein are generally inferior to milk protein in terms of viscosity, solubility, heat resistance against heating by distillation, etc. when they are prepared into a solution, and thus, there is a possibility that problems such as thickening and formation of aggregates are more likely to occur than milk protein, and the amount of the protein to be blended may be limited. These aspects are hindering factors and the use of vegetable proteins as milk protein substitutes is currently in the way.

In order to replace milk protein, various techniques for using a plurality of emulsifiers and additives in combination with a vegetable protein raw material and techniques for improving the vegetable protein raw material itself have been proposed.

For example, patent document 1 provides a technique in which a reducing sugar is added to a soybean protein isolate, a heat treatment is performed to promote a maillard reaction, enzymatic hydrolysis is performed, and the protein material is combined with an emulsifier to obtain a whitening agent.

Patent document 2 discloses a technique for obtaining a soybean protein material containing fat by subjecting protein to a heat treatment at 140 ℃ for about 30 seconds, then subjecting the protein to an enzymatic hydrolysis, and then incorporating the fat therein. The oleo-protein containing raw material is used with the addition of an emulsifier to obtain a whitening agent.

The techniques of patent documents 1 and 2 are to improve a vegetable protein material to reduce the viscosity while maintaining the solubility of the protein.

B. Liquid nutritional composition

In addition, in recent years, with the development of an aging society, the market for so-called liquid nutritional compositions that can be ingested by the elderly and people who have difficulty in ingesting ordinary foods has expanded. The liquid nutritional composition is a liquid nutritional food prepared from materials used in general foods, and is required to contain a required amount of nutrients necessary for human life in a balanced manner. Therefore, it usually contains fats and oils, sugars, proteins, and minerals necessary for the body as a main calorie source. The liquid nutritional composition has more calorie than 1kcal/ml, and the higher the calorie is, the more protein source is added.

At present, as a protein source of a liquid nutritional composition, sodium caseinate has been mainly used, and sodium caseinate is a milk protein which is not easily aggregated or precipitated by a reaction with a mineral (particularly, a group iia element such as calcium and magnesium) or the like which is present in a mixed state, and has high stability against a high-temperature sterilization treatment such as distillation.

In addition, emulsifiers such as sucrose fatty acid esters and organic acid monoglycerides are used in most of commercially available liquid nutritional compositions in addition to milk proteins. The emulsifier is used for preventing the liquid nutritional composition from being exposed to high temperature during heat sterilization in the production process, from being aggregated and precipitated by the reaction of protein and minerals, from increasing the solution viscosity, from being gelled, and the like, and is not sufficient to obtain a liquid nutritional composition having high heat resistance and emulsion stability by relying only on the emulsifying property of milk protein.

However, vegetable proteins such as soybean protein and pea protein generally lack resistance to a high mineral environment and retort heating, and therefore, when they are blended in a liquid nutritional composition, there is a problem that the viscosity increases or a large amount of aggregates are generated. For example, when a liquid nutritional composition is delivered directly into the stomach through a tube, a blockage or the like may occur in the tube. In this way, the viscosity of the liquid nutritional composition is low, the solubility and the heat resistance to heating by distillation are inferior to those of milk protein, and the viscosity and the formation of aggregates are more likely to occur than milk protein, and the amount to be blended is limited. These aspects are hindering factors and the use of vegetable proteins as milk protein substitutes is currently in the way.

Patent document 3 discloses a liquid nutritional composition using a soybean protein hydrolysate. However, the use ratio of the plant protein to the total protein is low, and a specific example of using the plant protein is not disclosed in itself. Therefore, it is not clear which soybean protein degradation product is used, but it is predicted that a type having a considerably high degree of enzymatic hydrolysis is used so as not to cause an aggregation reaction with minerals in the case of using the soybean protein degradation product in a liquid nutritional composition. There is no disclosure of a liquid nutritional composition which is less likely to cause aggregation and precipitation, using a soybean protein hydrolysate having a low enzymatic hydrolysis degree or an undecomposed soybean protein, although a soybean protein hydrolysate having a high enzymatic hydrolysis degree is less likely to cause an aggregation reaction with minerals.

Patent document 4 discloses a liquid nutritional composition containing a specific soybean protein material having a protein content of 50 mass% or more, an NSI of less than 50, and a pH of an aqueous solution of less than 6.8. However, the soybean protein material is often rough in texture due to its low solubility, and a dispersion stabilizer is required to be used so as not to precipitate during storage.

C. Cream substitute

Milk proteins such as casein have low viscosity and high emulsifying and dissolving properties even in a high-concentration solution, and are widely used as a raw material for a cream substitute. .

On the other hand, in recent years, unstable supply and a sharp rise in price have attracted attention due to a rapid increase in consumption of animal food raw materials. Further, the accompanying health problems such as obesity and diabetes are serious problems, and people are beginning to pay attention to the improvement of health by diet. Healthy dessert markets are in high interest, for example, pure vegetable low calorie butter substitutes are used to replace high oil and high calorie whipped cream even in western pastries, or vegetables and soy milk are used.

However, vegetable proteins such as soybean protein and pea protein are generally inferior to milk protein in terms of emulsifiability, whippability, solubility, viscosity after preparation into a solution, etc., and are more likely to cause problems such as thickening and formation of aggregates than milk protein, and therefore the amount of the vegetable proteins added and the function of a cream substitute are limited. These aspects are hindering factors and the use of vegetable proteins as substitutes for milk proteins is always in the way today in the field of cream substitutes.

In recent years, a cream substitute using a vegetable protein such as soybean milk has been studied in order to replace milk protein. For example, patent document 5 proposes a substitute for cream for whipping, which contains 9 to 40 mass% of saccharides, 20 to 35 mass% of fats and oils, 5 to 9 mass% of soybean milk, 0.13 to 0.20 mass% of lecithin, 0.04 to 0.40 mass% of sucrose fatty acid ester of HLB10 to 12, and water.

The above documents and the documents disclosed in the present specification are incorporated in the present specification by way of illustration.

Documents of the prior art

Patent document

Patent document 1: international publication No. 2009/84529

Patent document 2: international publication No. 2017/141934

Patent document 3: japanese laid-open patent publication No. 10-210951

Patent document 4: international publication No. WO2009/116635

Patent document 5: japanese patent laid-open publication No. 2011-

Disclosure of Invention

The present invention addresses the problem of providing a technique that enables the production of various emulsified foods, such as plant-based whiteners, coffee drinks, plant-based liquid nutritional compositions, and plant-based cream substitutes, that incorporate plant protein materials and that have satisfactory stability of physical properties such as acid resistance, heat resistance, and emulsion stability. Specific problems will be listed below.

A. First subject

Milk proteins such as sodium caseinate are generally used in whiteners and milk-containing coffee drinks, but with the growing health consciousness, it is necessary to produce high-quality products excellent in acid resistance and heat resistance without using synthetic emulsifiers, but there are many technical difficulties. In addition, as the demand for plant-based foods has been increasing, it has been very difficult to use plant proteins, which tend to have lower heat resistance and acid resistance than milk proteins, as milk-substitute raw materials.

Accordingly, an object of the present invention is to provide a technique for producing a plant-based whitener and a coffee drink that contain a plant protein material and have satisfactory acid resistance and heat resistance. Another object is to provide a technique for producing a plant-based whitener and a coffee drink having satisfactory acid resistance and heat resistance without adding a milk protein and an emulsifier.

B. Second subject matter

In addition, liquid nutritional compositions contain a large amount of proteins and minerals (particularly, group IIA element compounds such as calcium and magnesium), and milk proteins such as sodium caseinate are often used. Among them, as health consciousness is increased, there is a demand for producing a high-quality product excellent in heat resistance and emulsion stability without using an emulsifier, but there are many technical difficulties. In addition, as the demand for plant-based foods has been increasing, it has been very difficult to use plant proteins, which tend to have lower heat resistance and emulsion stability than milk proteins, as milk-substitute raw materials. Further, in the case of producing a product of 1.5kcal/ml or more, which is a higher calorie, in the liquid nutritional composition, the above difficulty is further increased because the concentration of each component is increased.

Accordingly, an object of the present invention is to provide a technique for producing a plant-based liquid nutritional composition having satisfactory heat resistance and emulsion stability by blending a plant protein material. Further, another object is to provide a technique for producing the above-mentioned plant-based liquid nutritional composition without adding milk protein. Further, it is an object to provide a technique for producing the above-mentioned plant-based liquid nutritional composition without adding an emulsifier.

C. Third subject matter

In the technique of patent document 5, when soybean milk is blended in a large amount, the viscosity increases, and the production becomes difficult, and there is a possibility that the blending amount of vegetable protein is limited.

Accordingly, an object of the present invention is to provide a technique for producing a vegetable-based cream substitute which contains a vegetable protein material and has satisfactory emulsifiability and emulsion stability without adding milk protein.

The present inventors have made extensive studies and found that the above problems can be solved by selecting and adding a specific vegetable protein material satisfying the following requirements a) to d) to a protein material used as a material for various emulsified foods as described above, instead of milk protein, and completed the present invention.

a) The protein content in the solid component is 50% by mass or more;

b) NSI is 67 or more;

c) in the measurement result of the molecular weight distribution, the area ratio of 10000Da or more is 30-80%, and the area ratio of 2000Da or more and less than 10000Da is 20-50%;

d) the 22 mass% solution was heated at 80 ℃ for 30 minutes without gelling.

Hereinafter, the plant protein material having the characteristics of a) to d) may be referred to as "the present plant protein material".

The present invention provides more specific embodiments that meet the first to third problems described above and are included in the above embodiments.

A. This first invention

In view of the first problem, the present inventors have selected and added a specific vegetable protein material as a material for a whitener and a coffee drink instead of a part or all of milk protein, and as a result, have found that a vegetable-based whitener and a coffee drink having satisfactory acid resistance and heat resistance can be obtained. Further, they have found that a plant-based whitener and a coffee drink having satisfactory acid resistance and heat resistance can be obtained without adding a milk protein and a synthetic emulsifier, and have completed the present invention.

That is, the first invention includes the following configuration.

(1) A method for producing a plant-based whitening agent composition, characterized in that the ratio of plant protein to total protein in the plant-based whitening agent composition is 50% by mass or more, the ratio of milk protein to total protein is less than 50% by mass,

using the plant protein raw material as a raw material;

(2) the production method according to the above (1), wherein the vegetable protein raw material further has the following characteristics: a viscosity of an aqueous solution prepared so that the protein content is 10 mass% or less is 50 mPas or less;

(3) the production method according to the above (1) or (2), wherein the vegetable protein raw material further has the following characteristics: comprises a chelating compound;

(4) the production method according to any one of the above (1) to (3), wherein the whitening agent composition contains no milk protein as a raw material;

(5) the production method according to any one of the above (1) to (4), wherein an emulsifier is contained in a proportion of 0.01% by mass or less as a raw material of the whitening agent composition;

(6) the production process according to any one of the above (1) to (4), wherein the whitening agent composition comprises no emulsifier as a raw material;

(7) a method for producing an opaque beverage packed in a sealed container, which comprises mixing the whitening agent composition obtained by the production method according to any one of the above (1) to (6) with other raw materials for an opaque beverage, filling and sealing the resulting mixture in a container, and heat-sterilizing the container.

B. Second invention of the invention

In view of the second problem, the present inventors have made extensive studies and as a result, have found that the above-mentioned problems can be solved by selecting and adding a specific vegetable protein material to a protein material instead of milk protein, and have completed the present invention.

That is, the second invention includes the following configuration.

(1) A method for producing a plant-based liquid nutritional composition, wherein the ratio of plant protein to total protein in the plant-based liquid nutritional composition is 50% by mass or more, and the ratio of milk protein to total protein is 50% by mass or less,

using the plant protein raw material as a raw material;

(2) the production method according to the above (1), wherein the vegetable protein raw material further has the following characteristics: an aqueous solution prepared so that the protein content is 10 mass% has a viscosity of 50 mPas or less;

(3) the production method according to the above (1) or (2), wherein the raw material of the liquid nutritional composition does not contain milk protein;

(4) the production method according to the above (1) or (2), wherein the raw material of the liquid nutritional composition contains whey protein as milk protein;

(5) the production method according to any one of the above (1) to (4), wherein the raw material of the liquid nutritional composition comprises an emulsifier;

(6) the production method according to any one of the above (1) to (4), wherein the raw material of the liquid nutritional composition does not contain an emulsifier;

(7) the method according to any one of the above (1) to (6), wherein the liquid nutritional composition has 1.5kcal/ml or more in calories.

C. Third invention of the invention

The present inventors have found that a vegetable-based cream substitute having satisfactory emulsifiability and emulsion stability even without adding milk protein can be obtained by selecting and adding a specific vegetable protein material as a protein material which is a material of a cream substitute, instead of milk protein.

That is, the third invention includes the following configuration.

(1) A method for producing a plant-based cream substitute, characterized in that in the plant-based cream substitute, the ratio of plant proteins to total proteins is 50% by mass or more, and the ratio of milk proteins to total proteins is less than 50% by mass,

using the vegetable protein raw material as a raw material;

(3) the production method according to the above (1) or (2), wherein the raw material of the cream substitute does not contain milk protein;

(4) the production method according to any one of the above (1) to (3), wherein a cream substitute is used for whipping.

Detailed Description

The technical features of the plant-based whitening agent composition according to the first aspect of the present invention, the plant-based liquid nutritional composition according to the second aspect of the present invention, and the plant-based cream substitute according to the third aspect of the present invention are that the plant-based protein material is used as a raw material in the same manner as in the production.

Embodiments of the method for producing various emulsified foods according to the present invention will be described in detail below. Note that the same terms in the first to third inventions are described in the items of the embodiment of the first invention in the same parts, and the second and third inventions are described in the embodiments unique to the respective inventions.

[ A. embodiment of the first invention ]

(plant-based brightener compositions)

In the present specification, the term "whitener composition" refers to a composition that is mainly used for opacifying liquid foods such as drinks and soup or solid foods such as jelly and frozen dessert. The composition can be in the form of liquid, block, granule or powder. As a component of the brightener composition, protein is essential, and a lipid, a carbohydrate, a salt, and the like are included as necessary. Typically, when used for food having a bitter taste such as coffee, black tea, and green tea, it can be used for imparting a mild feeling in addition to the purpose of opacifying. In addition, the coating can be used for the upper decoration (coating) of coffee jelly, pudding, fruit jelly, and the like, as well as the drinks such as coffee and black tea. Among the commercially available products, the product called coffee whitener (coffee creamer) is most representative, but it is not limited to this designation.

In the present specification, the term "plant-based" means that a plant material is mainly used, and particularly means that the contained protein is mainly derived from a plant.

More specifically, since the whitening agent composition is plant-based, the proportion of plant protein relative to the total protein contained in the whitening agent composition is 50% by mass or more. In one embodiment, the ratio may be more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, and most preferably 100% by mass.

In one embodiment, the ratio of milk proteins derived from caseinate, skim milk powder, and the like to the total protein contained in the whitening agent composition is less than 50% by mass. In one embodiment, the ratio may be more preferably 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less, and most preferably 0% by mass, that is, it is most preferable that the raw material of the whitening agent composition does not contain milk protein. Therefore, the effect of replacing milk protein by vegetable protein is higher, and the effect of the invention is more significant.

(vegetable protein raw material)

The plant-based whitening agent composition of the present invention (hereinafter, referred to as "the present whitening agent composition") uses a plant protein raw material as a raw material.

In the present specification, the term "vegetable protein material" refers to a food material which contains vegetable protein as a main component and is used as a raw material for various processed foods and drinks. Examples of the source of the vegetable protein material include: beans such as soybean, pea, mung bean, lupin, chickpea, kidney bean, hyacinth bean, cowpea, etc.; seeds such as sesame, rapeseed, coconut seed, almond seed, and the like; grains such as corn, buckwheat, wheat, and rice; vegetables; fruits, etc. For example, a protein material derived from soybeans is obtained by further concentrating and processing proteins from a soybean material such as defatted soybeans or whole soybeans, and this concept generally includes isolated soy protein, concentrated soy protein, and soy milk powder, or those obtained by subjecting these to various processing.

In the present brightener composition, it is difficult to obtain a brightener composition having satisfactory quality in both acid resistance and heat resistance by merely selecting an arbitrary vegetable protein material as a protein and adding the protein in such a manner as to achieve the above-mentioned composition range. That is, in the present invention, it is important to select and combine specific plant protein materials satisfying the requirements a) to d) shown below within the above composition range.

a) Purity of protein

The specific vegetable protein material used in the whitening agent composition has a protein content of 50 mass% or more in the solid content. The protein content may be 60 mass% or more, 70 mass% or more, 80 mass% or more, 85 mass% or more, 90 mass% or more, or 95 mass% or more.

The kind of the vegetable protein material contained in the above range is preferably a protein isolate (isolated protein), and for example, if it is a protein material derived from soybean, it includes a soybean protein isolate and the like.

The use of a vegetable protein material having a high protein purity in the above range makes it possible to efficiently increase the protein content in the whitening agent composition. When a low protein content material having a protein content of less than 50 mass% is used, it is necessary to blend a larger amount of the raw material in order to contain a large amount of protein. When the amount is increased, other problems such as restriction of the blending of other raw materials tend to occur.

b) NSI of proteins

The NSI (Nitrogen Solubility Index) of a specific vegetable protein material used in the present brightener composition is 67 or more, and the NSI is used as an Index of the Solubility of the protein. More preferably, a vegetable protein material having an NSI of 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more, or 97 or more can be used. For example, as a vegetable protein material having a high NSI, it is preferable to use a material which has not been subjected to protein insolubilization treatment such as enzymatic hydrolysis treatment and treatment for adding a mineral, or a material which has been subjected to such insolubilization treatment but then subjected to solubilization treatment.

A high NSI of the vegetable protein raw material means a high dispersibility in water, and may contribute to the dispersion stability of the whitening agent composition. If the NSI is too low, the brightener composition itself is likely to precipitate, and the storage stability is lowered, which is not preferable.

Note that NSI is represented by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on the method described later, and the value measured by the method described later is used in the present invention.

c) Molecular weight distribution

As a specific vegetable protein material used in the whitening agent composition, when the molecular weight is measured by gel filtration, the area ratio of 10000Da or more is 30 to 80%, and the area ratio of 2000Da or more and less than 10000Da is 20 to 50% in the area ratio of the molecular weight distribution. In one embodiment, the area ratio of less than 2000Da is 15% or less.

The area ratio of 10000Da or more is more preferably 30 to 75%, 35 to 75%, 40 to 70%, or 45 to 70%.

The area ratio of 2000Da to less than 10000Da is preferably 20-45%, 25-40%, or 25-35%.

The area ratio of less than 2000Da is more preferably 15% or less, 13% or less, 9% or less, 8% or less, or 7% or less. The lower limit is not particularly limited, and examples thereof include: more than 0%, more than 1%, more than 1.5%, more than 2% or more than 3%.

The molecular weight distribution of the vegetable protein material is in such a range that the protein showing moderately reduced molecules is more than the undecomposed protein without any decomposition treatment or the like, and the low-molecular peptide showing deep decomposition is less. The vegetable protein having such a molecular weight distribution contributes to emulsion stability of the whitening composition itself and whitening agent adaptability such as acid resistance and heat resistance.

The molecular weight distribution is measured by the method described later.

d) Gelation by heating

The specific vegetable protein raw material used in the present brightener composition preferably does not exhibit gelling properties when a solution thereof is heated at a high concentration. More specifically, the presence or absence of gelation was confirmed by the method described below, and it is important that the 22 mass% solution does not gel after heating at 80 ℃ for 30 minutes.

The fact that the vegetable protein material does not have the heat-gelling property means that the solution viscosity of the whitening agent composition is low, and the viscosity of the whitening agent composition is not easily increased even when heated by heating by distillation or the like, which contributes to the stability of the whitening agent composition against temperature changes. If the vegetable protein material has a heat-gelling property, the viscosity of the whitening agent composition increases by heating, and if the whitening agent composition is added to coffee or the like, the mixing property of other materials with the whitening agent composition is not preferable because it is not preferable.

High concentration solutions of vegetable protein raw materials with high NSI do not generally exhibit heat gelation. On the other hand, vegetable proteins having a low area ratio of the high molecular weight region in the molecular weight distribution are less likely to exhibit heat gelation properties, while generally, when the NSI is less than 90, the solubility is lowered. However, the specific vegetable protein material used in the present brightener composition does not exhibit heat gelation while keeping the NSI of the protein high by reducing the area ratio of the high molecular region to some extent.

e) Viscosity of the oil

The specific vegetable protein material used in the present whitening agent composition may satisfy the characteristics a) to d), but when the viscosity of the vegetable protein material solution is measured under certain conditions, the viscosity is preferably low, specifically 50mPa · s or less, preferably 40mPa · s or less, more preferably 35mPa · s or less, further preferably 30mPa · s or less, further more preferably 20mPa · s or less, and further more preferably 15mPa · s or less, but this is not an essential characteristic. The lower limit of the viscosity is not particularly limited, and examples thereof include: 0.5 mPas or more, 1 mPas or more, and the like.

The viscosity is measured by the method described later.

f) Containing a chelating compound

The specific vegetable protein material used in the present brightener composition may be any material that satisfies the above-described properties a) to d), but in one aspect, it preferably contains a chelating compound, but this is not an essential property. When the whitening agent composition is used for an acidic beverage such as coffee, a specific vegetable protein material can be added with a chelating compound to impart further excellent acid resistance. Particularly, it is effective when the pH of the acidic beverage is 6 or less, 5.8 or less, 5.5 or less, or 5 or less.

As the chelate compound, phosphoric acid, primary phosphoric acid, secondary phosphoric acid, polybasic phosphoric acid, metaphosphoric acid, condensed phosphoric acid, phytic acid, citric acid, gluconic acid, tartaric acid, or alkali metal salts thereof, EDTA and the like are used. The alkali metal is sodium or potassium.

The content of the chelating compound in the vegetable protein material is 10 to 100% by mass, preferably 14 to 70% by mass, based on the protein content. The content of the chelate compound is represented by the total content of the chelate compounds as exemplified above, but it represents the content of the chelate compound added from the outside when producing the vegetable protein material, and the chelate compound such as phytic acid derived from the raw material plant of the vegetable protein material is excluded.

g) Molecular weight distribution adjusting treatment

The vegetable protein material can be obtained by decomposing a vegetable protein in a small amount or decomposing it to a certain extent, and then performing filtration, gel filtration, chromatography, centrifugation, electrophoresis, or other techniques in combination to achieve the above-mentioned ratio of molecular weights. The above treatment may be combined with the light modification treatment, or the modification treatment may not be performed. Examples of the treatment for decomposing or modifying the protein include: enzyme treatment, acid treatment, alkali treatment, heating treatment, cooling treatment, high-pressure treatment, reduced-pressure treatment, organic solvent treatment, mineral substance addition treatment, supercritical treatment, ultrasonic treatment, electrolytic treatment, a combination thereof, and the like. In the case of combining the above treatments, all the treatments may be performed continuously from the starting materials, or may be performed at regular intervals. For example, a commercially available product subjected to a certain treatment may be used as a raw material to be subjected to another treatment. The conditions of these treatments, such as enzyme activity, concentration of acid, alkali, solvent, mineral, etc., temperature, pressure, output intensity, current, time, etc., can be appropriately set by those skilled in the art. In the present specification, such a treatment is referred to as "molecular weight distribution adjustment treatment" for convenience. It is to be noted that, as long as the above-mentioned properties are satisfied, a vegetable protein raw material subjected to a molecular weight distribution regulating treatment and a vegetable protein not subjected to a molecular weight distribution regulating treatment may be mixed to prepare a specific vegetable protein raw material for the whitening agent composition. In this case, the ratio of the two (the vegetable protein raw material subjected to the molecular weight distribution regulating treatment: the vegetable protein not subjected to the molecular weight distribution regulating treatment) can be suitably regulated within a range satisfying the above-mentioned characteristics, and as a mass ratio, for example, 1: 99-99: 1, e.g. 50: 50-95: 5. 75: 25-90: 10, etc. In one embodiment, only the vegetable protein material subjected to the molecular weight distribution adjustment treatment is used as the specific vegetable protein material for the present brightener composition.

The content of the vegetable protein material in the whitening agent composition in terms of protein in the solid content of the composition may be 2 to 100 mass%, 5 to 100 mass%, 12 to 95 mass%, 15 to 90 mass%, or the like.

< other raw materials >

According to the embodiment of the whitening agent composition and the embodiment of the final product, the whitening agent composition may contain various materials other than the vegetable protein material as necessary.

(oil and fat)

In a preferred embodiment, the whitening composition can comprise an oil or fat, preferably in the form of an oil-in-water emulsion. The type of the oil or fat is not particularly limited, and the proportion of the vegetable oil or fat in the total oil or fat is preferably 50% by mass or more. In one embodiment, the proportion may be more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, and most preferably 100% by mass.

For example, as the vegetable oil or fat, there can be used: soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, sesame oil, safflower oil, olive oil, sesame oil, palm kernel oil, coconut oil, etc., processed oils obtained by subjecting these oils to hydrogenation, transesterification, etc., and mixed oils thereof, and oils containing medium-chain fatty acids and polyvalent unsaturated fatty acids may also be used. In addition, vegetable oils and fats may be replaced with oils and fats derived from microorganisms.

Generally, in the case of preparing a liquid oil-in-water emulsion, it is preferable to use liquid to semisolid fats and oils having a low melting point, and in the case of preparing a powdery emulsion composition, it is preferable to use solid to extremely hardened fats and oils.

The amount of the oil or fat in the whitening agent composition may be 0 to 90 mass%, 5 to 88 mass%, 10 to 85 mass%, 20 to 80 mass%, or the like in the solid content of the composition.

Note that, as the content of the oil and fat, when the oil and fat is contained in the vegetable protein material, the content of the oil and fat is calculated including the amount of the oil and fat in the protein material. Note that the oil and fat content was measured by an acid decomposition method.

(carbohydrates)

In one embodiment, the present brightener composition can comprise a carbohydrate. In particular, in the case of a powdery whitening composition, a large amount of carbohydrate is used as an excipient.

Specific examples of the carbohydrate contained in the whitening agent composition include a carbohydrate containing starch and a dietary fiber. More specifically, examples of the carbohydrate include: fructose, glucose, white sugar, maltose, lactose, trehalose, syrup, conjugated sugar, honey, other saccharides, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigeritose (ニゲロオリゴ saccharide), cladinose (テアンデオリゴ saccharide), soybean oligosaccharide, etc.), sugar alcohol (maltitol, erythritol, sorbitol, isomalt, xylitol, lactitol, reduced syrup, etc.), dextrin, and raw starches (raw starch, modified starch, etc.). In addition, as dietary fibers, there may be mentioned: polydextrose, indigestible dextrin, crystalline cellulose, and thickening polysaccharides.

The carbohydrate content in the whitening agent composition may be 0 to 70% by mass in the solid content of the composition. The lower limit value may be 1 mass% or more, 2 mass% or more, 5 mass% or more, or 10 mass% or more, and particularly may be 30 mass% or more, 40 mass% or more, or 50 mass% or more in the form of powder. The upper limit value may be 65 mass% or less, 30 mass% or less, 20 mass% or less, or the like.

(emulsifiers)

In a certain aspect, the present brightener composition can include an emulsifier. In one embodiment, the emulsifier may not be included. Here, as the emulsifier, there are exemplified: glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polysorbate, lecithin, etc. These emulsifiers may be used alone or in combination of two or more.

The amount of the emulsifier to be blended in the whitening composition can be appropriately adjusted according to the embodiment of the whitening composition and the embodiment of the emulsified food as a final product.

In one embodiment, in response to the recent demand for avoiding the use of an emulsifier, it is preferable that the content of the emulsifier in the present brightener composition is 0.01% by mass or less, 0.005% by mass or less, or 0.001% by mass or less. It is particularly preferred not to include an emulsifier. The whitening agent composition is characterized in that the acid resistance and the heat resistance can be maintained even if the emulsifier content is low or even if the emulsifier is not contained as described above.

(other additives)

In order to adjust the flavor, color, sweetness and viscosity, a flavor, a coloring agent, a preservative, a buffer, a high-intensity sweetener, a thickening polysaccharide, a prebiotic, a pharmaceutically active substance and the like may be optionally added to the whitening agent composition as required.

(median diameter of brightener composition)

In one embodiment, the median diameter of the whitening agent composition is 3 μm or less, preferably 2 μm or less, 1 μm or less, 0.9 μm or less, more preferably 0.8 μm or less, still more preferably 0.7 μm or less, and still more preferably 0.6 μm or less. By making the median diameter within this range, the emulsion stability is further improved. The method for measuring the median diameter is performed according to the method described later.

(preparation of whitening composition)

The whitening agent composition can be produced by a conventional method according to the blending ratio of the above raw materials, and is not particularly limited. Can be produced by a method described in, for example, International publication No. 2010/073575 and Japanese patent application laid-open publication No. 2016-189719.

The following description will describe one embodiment of a whitening composition containing a fat or oil, but the embodiment is merely an example and is not intended to limit the scope of the invention.

The whitening agent composition can be obtained by mixing the above-mentioned specific vegetable protein material and other materials, homogenizing the solution with a high-pressure homogenizer or the like, and optionally heat-sterilizing the homogenized solution. The specific preparation method of the whitening agent is in accordance with a known method, and specific examples will be described below.

Vegetable protein raw material

The present brightener composition can be prepared using the above specific vegetable protein raw materials. Typically, the whitening composition can be prepared from a vegetable protein material subjected to a molecular weight distribution adjustment treatment as a starting material. Alternatively, the specific vegetable protein material can be easily obtained by purchasing it from a manufacturer of vegetable protein materials such as those of the shin-weed oil company, or by manufacturing it by a manufacturer. It should be noted that the conventional commercially available soybean protein materials "FUJIPRO E", "FUJIPRO CL", "FUJIPRO AL", "NEW FUJIPRO 4500", "PRORINA RD-1", "PRORINA 900", "PRORINA HD 101R", and the like do not belong to the plant protein materials satisfying all of the characteristics a) to d) described above. Therefore, even when these are used, the present brightener composition cannot be obtained.

Mixing and homogenization

The aqueous phase can be prepared in any temperature range. In a more specific embodiment, the hydrophilic emulsifier whose solubility is improved by heating and the carbohydrate are included, and the hydrophilic emulsifier and the carbohydrate can be dissolved or dispersed at a temperature of, for example, 20 to 70 ℃, preferably 55 to 65 ℃. The raw material to be added to the aqueous phase portion is appropriately determined by those skilled in the art. For example, when salts, water-soluble perfumes, and the like are added, they are added to the aqueous phase.

The oil phase is prepared by mixing oil-soluble materials including oils and fats and dissolving or dispersing them at a temperature of, for example, 50 to 80 ℃, preferably 55 to 70 ℃. The raw materials to be added to the oil phase are appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier is used, it is added to a part or all of the raw material fat or oil.

The resulting oil phase and water phase are heated to, for example, 40 to 80 ℃, preferably 55 to 70 ℃, and mixed for pre-emulsification. The pre-emulsification can be performed by a rotary stirrer such as a homogenizer. After the pre-emulsification, homogenization is performed by a homogenizer such as a homogenizer. The pressure at the time of homogenization by the homogenizer may be 3 to 100MPa, preferably 10 to 80 MPa.

O. Heat Sterilization

The obtained composition may be subjected to heat sterilization treatment or not, as required. In the case of heat sterilization, for example, the treatment is performed by UHT sterilization treatment using an indirect heating method or a direct heating method, followed by homogenization again using a homogenizer if necessary, and cooling to 2 to 15 ℃. The heat sterilization is carried out at a temperature of, for example, 110 to 150 ℃, preferably 120 to 140 ℃, and the heat sterilization is carried out for, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

O production

The whitening agent composition obtained as described above can be provided as a product in a liquid sealed package as it is, or can be provided as a product in a sealed package after being processed into a paste or powder.

(characteristics of the whitening agent composition)

In one embodiment, the whitening composition has a very small emulsified particle size, i.e., an average particle size of 1 μm or less, preferably 0.9 μm or less, during production. In another embodiment, the whitening composition can be prepared in the above-mentioned emulsion particle size without adding an emulsifier such as lecithin or a synthetic emulsifier. In another embodiment, the whitening composition is less likely to cause emulsion breaking even after heat treatment, and therefore has a low viscosity and high emulsion stability.

Preferred examples of the viscosity include: 50 mPas or less, 40 mPas or less, 35 mPas or less, 30 mPas or less, 20 mPas or less, 15 mPas or less, and the like. The lower limit of the viscosity is not particularly limited, and examples thereof include: 0.5 mPas or more, 1 mPas or more, and the like.

(manufacture of opaque drink packaged in a sealed container)

In the present specification, the term "opacified beverage" refers to a beverage that is opacified in appearance, such as a coffee beverage and milk tea containing milk components, and is not limited to a beverage containing milk components such as milk powder. For example, beverages containing fruit juice and milk components such as strawberry and melon, and beverages containing tea components and milk components such as green tea and oolong tea are also included.

The term "container" refers to a container such as an aluminum can, iron can, PET bottle, retort pouch, or the like. "sealed container" means a container after sealing.

The plant-based opaque drink packaged in a sealed container can be produced by mixing the whitening agent composition with other raw materials of the opaque drink, filling and sealing the obtained mixed solution in a container, and heat-sterilizing the mixture by a retort sterilizer or the like.

Examples of other raw materials include: coffee extract, black tea extract, green tea extract, etc., which are base materials of opacified beverages, sweet materials such as saccharides and high-sweetness sweeteners, minerals, pH regulators, thickening polysaccharides, vitamins, dietary fibers, etc.

Specific production conditions are not particularly limited, and known conditions may be used. The pH of the sealed and emulsified beverage packed in the sealed container is preferably more neutral than the low acidic range in terms of solubility of protein, and specifically, may be, for example: pH5.5 or more, pH5.7 or more, pH5.9 or more, pH6 or more, pH6.2 or more, pH6.4 or more, or pH6.5 or more, etc. The upper limit of the pH is not particularly limited, and may be, for example: pH9 or less, pH8.5 or less, pH8 or less, or pH7.5 or less.

[ B. second invention embodiment ]

(plant-based liquid nutritional composition)

In the present specification, the term "liquid nutritional composition" refers to a liquid nutritional composition which contains at least protein, lipid, carbohydrate, mineral, and vitamin as nutritional ingredients, is used for nutritional assistance and meal replacement, and has a form of soup, thick soup, milk drink, juice drink, and the like which does not contain solids such as food materials. The term is sometimes also referred to as "concentrated liquid diet", "enteral nutritional supplement", and the like, depending on the purpose for which it is used. The term "liquid-like" also includes "semi-solid shapes" used to denote high viscosity liquids. The liquid nutritional composition in the present specification includes a product sold in the form of powder, and is dissolved or dispersed in water by a consumer to be made into a liquid form. The term "liquid nutritional composition" as used herein includes a product that is processed into a gel form and sold, and a liquid nutritional composition that is in a liquid form during production.

In one embodiment, the liquid nutritional composition has a protein: 10-25%, lipid: 15-45% of carbohydrate: over 35% energy composition, and calcium: 20-110 mg/100kcal, magnesium: 10-70 mg/100 kcal.

In another embodiment, the liquid nutritional composition has a protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65% of energy composition, and calcium: 35-65 mg/100kcal, magnesium: 15-40 mg/100 kcal.

Typically, the liquid nutritional composition is 0.5kcal/ml or more or 1kcal/ml or more. In the present invention, particularly, the effect is more easily obtained when the concentration is 1.5kcal/ml or more, and the concentration may be 2kcal/ml or more, 2.5kcal/ml or more, 3kcal/ml or more, 3.5kcal/ml or more, or 4kcal/ml or more. In one embodiment, the concentration may be 5kcal/ml or less, 4.5kcal/ml or less, or 4kcal/ml or less.

In one embodiment, the viscosity of the liquid nutritional composition (25 ℃, B-type viscometer) is preferably low, such as 200mPa · s or less, 150mPa · s or less, 100mPa · s or less, or 50mPa · s or less. In one embodiment, the liquid nutritional composition may have a high viscosity of more than 1000mPa · s, 2000mPa · s or more, 3000mPa · s or more, and 30000mPa · s or less, 25000mPa · s or 20000mPa · s or less, that is, a so-called semisolid shape. The liquid nutritional composition preferably has low osmotic pressure for minimizing side effects such as diarrhea, good fluidity through tubules at low viscosity, good flavor, and emulsion stability capable of being stored at room temperature for several months.

Since the liquid nutritional composition is plant-based, the ratio of the plant protein to the total protein contained in the liquid nutritional composition is 50% by mass or more. In one embodiment, the proportion may be more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, and most preferably 100% by mass.

In one embodiment, the ratio of milk protein derived from caseinate, skim milk powder, or the like to total protein contained in the liquid nutritional composition is 50% by mass or less. In one embodiment, the ratio may be more preferably 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less, and most preferably 0% by mass, that is, it is most preferable that the raw material of the liquid nutritional composition does not contain milk protein. Therefore, the effect of replacing milk protein by vegetable protein is higher, and the effect of the invention is more significant.

In one embodiment, whey protein can be used as the milk protein. Among milk-derived proteins, whey protein has particularly low heat resistance and mineral resistance, and is generally difficult to use in liquid nutritional compositions. However, according to the present invention, a stable liquid nutritional composition having low viscosity and heat resistance can be obtained even when whey protein is used as milk protein.

(vegetable protein raw material)

The plant-based liquid nutritional composition of the present invention (hereinafter referred to as "the present liquid nutritional composition") uses a plant protein material as a raw material.

In the present liquid nutritional composition, if only an arbitrary vegetable protein material is selected as the protein and added so as to achieve the above composition range, it is difficult to obtain a liquid nutritional composition having satisfactory quality in terms of mineral resistance and heat resistance. That is, in the present invention, it is important to select and combine the plant protein materials having the characteristics of a) to d) in the above composition range.

a) Purity of protein

The protein purity is as described in the first embodiment of the invention.

b) NSI of proteins

The NSI of the protein is as described in the embodiment of the first invention.

A high NSI of the vegetable protein material means a high dispersibility in water, and contributes to the dispersion stability of the liquid nutritional composition. If the NSI is too low, the liquid nutritional composition itself is likely to precipitate, and the storage stability is lowered, which is not preferable.

c) Molecular weight distribution

The molecular weight distribution is as described in the embodiment of the first invention.

The molecular weight distribution of the vegetable protein material in the above range contributes to the emulsion stability, mineral resistance, heat resistance, and the like of the liquid nutritional composition.

d) Gelation by heating

The heat-gelling property is as described in the embodiment of the first invention.

Since the vegetable protein material does not have a heat gelling property, the liquid nutritional composition of the present invention has a low solution viscosity, and the viscosity of the liquid nutritional composition is not easily increased even when heated by heating such as distillation heating, which contributes to the stability of the liquid nutritional composition against temperature changes. If the vegetable protein material has a heat-gelling property, the viscosity of the liquid nutritional composition increases by heating or by reaction with minerals, and the liquid nutritional composition becomes less fluid in the tube when administered through the tube, and is therefore difficult to be taken through the tube, which is not preferable.

e) Viscosity of the oil

The viscosity was as described in the embodiment of the first invention.

f) Molecular weight distribution adjusting treatment

The molecular weight distribution adjusting treatment is as described in the embodiment of the first invention.

The content of the vegetable protein material in the liquid nutritional composition may be 3 to 30 mass%, 10 to 30 mass%, 15 to 25 mass%, or the like in terms of protein in the solid content of the composition.

< other raw materials >

The present liquid nutritional composition may contain various materials other than the vegetable protein material as necessary according to the embodiment of the present liquid nutritional composition and the embodiment of the final product.

(oil and fat)

The present liquid nutritional composition typically comprises oil and fat as a calorie source in the form of an oil-in-water emulsion. The grease is as described in the embodiment of the first invention.

The content of the oil or fat in the liquid nutritional composition may be 5 to 30 mass%, 10 to 25 mass%, or the like in the solid content of the composition.

(carbohydrates)

The present liquid nutritional composition typically comprises carbohydrates as a source of calories. The carbohydrate is as described in the embodiment of the first invention.

The carbohydrate content in the liquid nutritional composition may be 30 to 90 mass%, 40 to 85 mass%, or 50 to 80 mass% in the solid content of the composition.

(emulsifiers)

In a certain aspect, the present liquid nutritional composition can comprise an emulsifier. In one embodiment, the emulsifier may not be included. The emulsifier is as described in the embodiment of the first invention.

The amount of the emulsifier to be blended in the present liquid nutritional composition can be appropriately adjusted according to the embodiment of the present liquid nutritional composition and the embodiment of the emulsified food as a final product.

In the case where the present liquid nutritional composition is produced by subjecting the liquid nutritional composition to a heat treatment having a large heat history such as distillation heating, it is effective to add an emulsifier in order to prevent the viscosity from increasing and the median diameter from becoming coarse due to the heat treatment, thereby obtaining a liquid nutritional composition having more stable physical properties.

(minerals)

In one embodiment, the present liquid nutritional composition may further include various additional minerals in addition to calcium and magnesium, and non-limiting examples thereof include: phosphorus, iron, zinc, manganese, copper, sodium, potassium, molybdenum, chromium, selenium, cobalt, manganese, and the like, and combinations thereof may be blended in the form of any salt such as a chloride or a sulfide of each. Particularly preferred is a salt form having high solubility such as calcium chloride. According to the present invention, there can be provided a liquid nutritional composition having high mineral tolerance, which is characterized in that, even when the liquid nutritional composition contains the mineral, aggregation due to heat treatment in the production process of the liquid nutritional composition is not easily caused. As the metal salts such as sodium and potassium and the sources of phosphorus, organic acid salts such as sodium citrate, phosphates such as dibasic sodium phosphate, dibasic potassium phosphate and sodium polyphosphate, and salts such as sodium carbonate are used.

In one aspect, the present liquid nutritional composition may further comprise any one of various vitamins or related nutrients, and non-limiting examples thereof include: vitamin a, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.

(other additives)

Other additives may be added to the present liquid nutritional composition or not added thereto as necessary. The other additives are as described in the embodiment of the first invention.

(median diameter of liquid nutritional composition)

In one embodiment, the median diameter of the liquid nutritional composition is 2 μm or less, preferably 1 μm or less, preferably 0.9 μm or less, more preferably 0.8 μm or less, even more preferably 0.7 μm or less, and even more preferably 0.6 μm or less. By setting the median diameter in this range, the emulsion stability is further improved. The method for measuring the median diameter is as described below.

(preparation of liquid nutritional composition)

The liquid nutritional composition may be produced by an appropriate conventional method according to the blending ratio of the above raw materials, and is not particularly limited. One embodiment of producing a liquid nutritional composition containing fats and oils will be described below, but this embodiment is merely an example and is not intended to limit the scope of the present invention.

The liquid nutritional composition can be obtained by mixing the above specific vegetable protein material and other materials, homogenizing the solution with a high-pressure homogenizer or the like, and optionally heat sterilizing. Specific methods for producing the liquid nutritional composition may be according to known methods, and specific examples will be described below.

Vegetable protein raw material

The liquid nutritional composition can be prepared using the specific vegetable protein material. The vegetable protein starting material is as described in the embodiment of the first invention.

Mixing and homogenization

The preparation, mixing, pre-emulsification of the aqueous phase portion and the oil phase portion are as described in the embodiment of the first invention.

After the pre-emulsification, homogenization is performed by a homogenizer such as a homogenizer. The pressure at the time of homogenization by the homogenizer may be 10 to 100MPa, preferably 30 to 100 MPa.

O. Heat Sterilization

The heat sterilization of the obtained composition is as described in the embodiment of the first invention. In the UHT sterilization, the temperature for heat sterilization is, for example, 110 to 150 ℃, preferably 120 to 140 ℃, and the time for heat sterilization is, for example, 1 to 30 seconds, preferably 3 to 10 seconds. The retort sterilization is performed at 105 to 125 ℃, preferably 115 to 125 ℃, for example, and the heat sterilization is performed for 5 to 60 minutes, preferably 10 to 40 minutes, for example.

O production

The liquid nutritional composition can be directly filled in a closed container in a liquid state and provided as a product, or can be prepared into a paste or powder and filled in a closed container and provided as a product.

(characteristics of the liquid nutritional composition)

In one embodiment, the present liquid nutritional composition is a product having an emulsion particle size of 1 μm or less, preferably 0.9 μm or less, in average particle size during production. In another embodiment, the liquid nutritional composition can be prepared in the above-described emulsion particle size without adding an emulsifier such as lecithin or fatty acid ester. In another embodiment, the present liquid nutritional composition is less likely to cause emulsion breaking even after heat treatment, and therefore has a low viscosity and high emulsion stability.

In one embodiment, the liquid nutritional composition has high mineral tolerance, and hardly loses the characteristics of low viscosity and high emulsion stability even when containing ions of a group iia element compound such as calcium.

[ C. third invention embodiment ]

(plant-based cream substitute)

In the present specification, the term "cream substitute" refers to a cream-like composition obtained by mixing and emulsifying basic materials such as fats and oils, proteins, carbohydrates, and water into an oil-in-water type. One of the uses thereof is whipped cream. It is whipped by a whipper and a special blender and used for topping (topping) or cream coating (surface coating) of pastries such as western-style pastries and japanese-style pastries, bread, desserts, etc., filling in cores, etc. In addition, as other uses, there are listed: and cooking creams used for soup, spaghetti, and the like, and kneading creams used for improving physical properties of beverage bases (drink bases), bread, cakes, and the like.

Since the cream substitute is vegetable-based, the ratio of vegetable protein to the total protein contained in the cream substitute is 50% by mass or more. In one embodiment, the ratio may be more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, and most preferably 100% by mass.

In one embodiment, the ratio of milk proteins derived from caseinate, skim milk powder, and the like to the total protein contained in the cream substitute is less than 50% by mass. In one embodiment, the ratio may be more preferably 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less, and most preferably 0% by mass. That is, it is most preferred that the material of the creamer does not contain milk proteins. Therefore, the effect of replacing milk protein by vegetable protein is higher, and the effect of the invention is more significant.

(vegetable protein raw material)

The plant-based cream substitute of the present invention (hereinafter referred to as "present cream substitute") uses a plant protein material as a raw material.

If only an arbitrary vegetable protein material is selected as the protein and added to the above composition range as the present cream substitute, it is difficult to obtain a cream substitute having satisfactory quality in terms of emulsifiability and emulsion stability. That is, in the present invention, it is important to select and combine specific plant protein materials having all the characteristics a) to d) shown below in the above composition range.

a) Purity of protein

The protein purity is as described in the first embodiment of the invention.

b) NSI of proteins

The high NSI of the vegetable protein raw material means high dispersibility to water, contributing to the dispersion stability of the cream substitute. If the NSI is too low, the cream substitute itself is liable to precipitate, and the storage stability is lowered, which is not preferable.

c) Molecular weight distribution

The molecular weight distribution of the vegetable protein material in such a range contributes to the emulsifiability, emulsion stability, and the like of the cream substitute itself.

d) Gelation by heating

The fact that the vegetable protein material does not have a heat-gelling property means that the solution viscosity of the cream substitute is low, and the viscosity of the cream substitute is not easily increased even by heat sterilization, and this contributes to the stability of the cream substitute against temperature changes. If the vegetable protein material has a heat-gelling property, the protein in the cream substitute is heated to cause a crosslinking reaction, and further, aggregation occurs to increase the viscosity, which is not preferable.

e) Viscosity of the oil

The viscosity was as described in the embodiment of the first invention.

f) Molecular weight distribution adjusting treatment

The content of the vegetable protein material in the cream substitute may be 0.2 to 70 mass%, 0.5 to 60 mass%, 0.5 to 50 mass%, 0.5 to 40 mass%, or the like in terms of protein in the solid content of the cream substitute.

< other raw materials >

The cream substitute may contain various materials other than the vegetable protein material as necessary according to the embodiment of the cream substitute and the embodiment of the final product.

(oil and fat)

The cream substitute generally comprises fats and oils in the form of an oil-in-water emulsion. The kind of the fat or oil is as described in the first embodiment.

In general, it is preferable to use a liquid to semisolid fat or oil having a low melting point for whipping, and specifically, a fat or oil having an elevated melting point of about 15 to 40 ℃ is preferably used. In the whipping use, the Lauric glycerin-based Oil or fat (Lauric Oil) is contained in an amount of preferably 50% by weight or more, more preferably 60% by weight or more, and still more preferably 80% by weight or more based on the total Oil or fat contained in the cream substitute. The use of the lauric acid glycerol-based oil or fat improves the heat-resistant shape retention of the whipped cream substitute, and enables the cream substitute to maintain good intraoral solubility. Examples of the lauric acid glycerin-based oil and fat include: one or more selected from coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating palm kernel oil, and hydrogenated oils thereof can be used. Hardened palm kernel oil or hardened fractionated palm kernel oil and the like can be further preferably exemplified.

The content of the fat or oil in the cream substitute may be 2 to 60 mass%, 5 to 55 mass%, 10 to 50 mass%, 15 to 45 mass%, or the like in the solid content of the composition. When the content of the oil or fat in the cream substitute is within this range, a rich texture and flavor derived from the oil or fat can be obtained, and the emulsion stability is also improved.

The Solid Fat Content (SFC) of the total fat or oil contained in the cream substitute can be appropriately adjusted depending on the physical properties required for the cream substitute, and is not particularly limited, and for example, in whipping applications, the content is preferably about 60 to 95% at 10 ℃, 2 to 3% at 30 ℃ and 0 to 1.5% at 35 ℃ in terms of whipping properties and in-mouth solubility.

In the case where the vegetable protein material contains fat, the content of fat is calculated from the amount of fat contained in the protein material. Note that the oil content was measured by an acid decomposition method.

(carbohydrates)

The present cream substitute generally comprises carbohydrates. The carbohydrate is as described in the embodiment of the first invention.

The content of the carbohydrate in the cream substitute may be 0 to 80 mass%, 5 to 75 mass%, 10 to 70 mass%, or 15 to 65 mass% in the solid content of the composition.

(emulsifiers)

In a certain aspect, the cream substitute preferably contains an emulsifier in terms of emulsifiability and emulsion stability. In one embodiment, the emulsifier may not be included. The emulsifier is as described in the embodiment of the first invention.

The amount of the emulsifier to be blended in the cream substitute can be appropriately adjusted according to the embodiment of the cream substitute.

(salts)

In one aspect, the cream substitute preferably comprises salts in terms of the effect of adjusting or buffering the ionic strength in the solution. Examples of the salts include alkali metal salts of phosphoric acid and polyphosphoric acid, and alkali metal salts of citric acid.

(stabilizers)

In one aspect, the cream substitute preferably comprises a stabilizer in terms of improving shape retention and water separation resistance. As the stabilizer, xanthan gum, guar gum, carrageenan, CMC, microcrystalline cellulose, modified starch, and the like can be used in an appropriate amount.

(other additives)

In order to adjust the taste and color, sweetness and viscosity of the milk, flavors, colorants, preservatives, buffers, high intensity sweeteners, and the like may or may not be added to the cream substitute as desired.

(center diameter of cream substitute)

In one embodiment, the cream substitute has a median diameter of 0.5 to 3.0. mu.m, preferably 0.5 to 2 μm, more preferably 0.8 to 1.8. mu.m, and still more preferably 0.8 to 1.6. mu.m. By setting the median diameter in this range, the emulsion stability is further improved. On the other hand, if the median diameter is too small, the whipped cream may overflow too much after whipping. The method for measuring the median diameter is described below.

(production of cream substitute)

The cream substitute can be produced by an appropriate conventional method in accordance with the blending ratio of the above-mentioned raw materials, and is not particularly limited. The cream substitute can be obtained by using, for example, fats and oils, protein materials and water as main raw materials, and adding other raw materials such as carbohydrates as necessary, pre-emulsifying these raw materials, and then sterilizing or sterilizing and homogenizing the pre-emulsified raw materials.

One manufacturing scheme for the creamer replacement will be shown below, but is by way of example only and not by way of limitation.

Vegetable protein raw material

The present cream substitute can be prepared using the specific vegetable protein raw materials described above. The vegetable protein starting material is as described in the embodiment of the first invention.

Mixing and homogenization

After the pre-emulsification, homogenization is performed by a homogenizer such as a homogenizer. The pressure at the time of homogenization by the homogenizer may be 3 to 30MPa, preferably 5 to 20 MPa.

O. Heat Sterilization

The resulting composition is as described in the embodiment of the first invention. The heat sterilization is carried out at a temperature of, for example, 110 to 150 ℃, preferably 120 to 148 ℃, and for a time of, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

O production

The cream substitute obtained as above can be used as a coating for ordinary cake, etc., a cream for making flower, a core filler for bread and cake, and an additive for coffee after whipping. In addition, the product can also be used for cooking soup, spaghetti sauce and the like. Further, the dough can be kneaded into a dough to improve the physical properties of the dough, for example, to improve the texture of puff, bread, and the like, and to impart a moist feeling to sponge cake, and the like.

(measurement method)

In the present specification, the measurement of the components and physical properties of various emulsified foods and their raw materials is performed by the following methods.

Good protein content

The protein content was determined by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as "% by mass" based on the weight of the protein material after drying at 105 ℃ for 12 hours, and is defined as the protein content in the dried product. Note that the nitrogen conversion factor was 6.25. Basically, the second decimal value is rounded off.

Fat (lipid) content of good quality

The content of oil and fat (lipid) was measured by an acid decomposition method. Basically, the second decimal value is rounded off.

Good quality carbohydrate

Values obtained by subtracting the contents of water, protein, lipid, and ash (obtained by direct ashing) from the samples were used.

〇NSI

To 3g of the sample, 60ml of water was added, and after stirring with a paddle at 37 ℃ for 1 hour, centrifugation was carried out at 1400 Xg for 10 minutes, and the supernatant (I) was collected. Then, 100ml of water was further added to the remaining precipitate, and after stirring with a paddle at 37 ℃ for 1 hour, centrifugal separation was performed, and the supernatant (II) was collected. Mixing solution (I) and solution (II), and adding water to the mixture to make 250 ml. After filtering the filtrate with a filter paper (NO.5), the nitrogen content in the filtrate was measured by the Kjeldahl method. At the same time, the amount of nitrogen in the sample was measured by the kjeldahl method, and the ratio of the amount of nitrogen recovered as the filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample was expressed in mass% and was taken as NSI. Basically by rounding off the second decimal value after the decimal point.

Molecular weight distribution

The protein material was adjusted to a concentration of 0.1 mass% by elution and filtered through a 0.2 μm filter to obtain a sample solution. Two kinds of columns were connected in series to assemble a gel filtration system, and known proteins and the like (table 1) as molecular weight markers were first loaded to obtain a calibration curve from the relationship between the molecular weight and the retention time. The sample liquid was then applied, and the content ratio of each molecular weight component (1st column: "TSK gel G3000 SW) was determined from the ratio of the area of the specific molecular weight range (time range) to the total absorbance in the chart region_XL"(SIGMA-ALDRICH Co., Ltd.), 2nd column: "TSK gel G2000SW_XL"(SIGMA-ALDRICH Co., Ltd.), eluent: 1% SDS + 1.17% NaCl +50mM phosphate buffer (pH7.0), 23 ℃, flow rate: 0.4 ml/min, detection: UV220 nm). Basically by rounding off the second decimal value after the decimal point.

(Table 1) molecular weight markers

Marker substance	Molecular weight
		Thyroglobulin (Thyroglobulin)	335,000
Gamma-globulin (gamma-globulin)	150,000
		Albumin (Albumin)	67,000
Oxidases (Peroxidase)	43,000
		Myoglobin (Myoglobin)	18,000
Cytochrome C (Cytochrome C)	12,384
		Insulin (Insulin)	5,734
Glutathione (Glutathieone)	307
		Benzoic acid of para-amino acid	137

Good 0.22M TCA solubility

The 0.22M TCA solubility is a value obtained by adding 0.44M trichloroacetic acid (TCA) in an equal amount to a2 mass% aqueous solution of the protein raw material and measuring the proportion of soluble nitrogen by the Kjeldahl method. Basically by rounding off the second decimal value after the decimal point.

Good heat gelation property

The protein raw material was dissolved in water to a concentration of 22 mass%, the pH was adjusted to 7, and the solution was centrifuged and defoamed to prepare a slurry. The resulting mixture was filled in a jacket, heated at 80 ℃ X30 minutes, and then refrigerated overnight to room temperature, and used as a sample for physical property evaluation.

After the sleeve of the sample is peeled off, the liquid or amorphous paste is referred to as "no thermal gelation". The sample is referred to as having gelling properties, in terms of its ability to retain its shape before being peeled off.

Surface tension of good quality

The protein raw material was dissolved in water to have a protein content of 10 mass%, then degassed, homogenized by a homogenizer at a pressure of 50MPa, and then degassed again. The solutions were diluted 10 times in the same manner, and a solution having a concentration of 0.01 mass% was used as a sample solution.

A syringe containing the sample liquid was inserted into a glass tank containing rapeseed oil adjusted to 20 ℃ to prepare a droplet, and the surface tension of the sample liquid was measured by a surface tension measuring apparatus (preferably manufactured by KYOWA corporation) by the pendant drop method. The value after 3 minutes of droplet formation was recorded. Basically by rounding off the second decimal value after the decimal point.

Good quality centrifugal precipitation

The presence or absence of centrifugal precipitation was observed as an accelerated test of the stability of the brightener composition and the protein raw material during storage.

35mL of a 10 mass% aqueous solution of the protein raw material or the brightener composition was placed in a centrifuge tube having a capacity of 50mL, and centrifugation was performed at 1500 Xg (3000rpm) for 10 minutes. The tube after centrifugation was slowly inverted, and the thickness of the sedimented layer was measured, and the measured value was taken as the sedimented amount (mm). The sediment amount is "-" when the sediment amount is less than 3mm, is "+" when the sediment amount is 3-5 mm, and is "+" when the sediment amount is more than 5mm, and the sediment amounts are "+ + + +" > "+" > ", from large to small.

Good viscosity

The aqueous solution was prepared so that the protein content was 10% by mass, and the value after 1 minute measurement at 100rpm was determined at 25 ℃ by a B-type viscometer (preferably, Brookfield) using a spindle "# LV-1", and this value was used as the viscosity of the protein starting material. When the measurement could not be performed with "# LV-1", the trochanter was replaced with "# LV-2", "# LV-3", "# LV-4", "# LV-5" in this order. The case where the viscosity was low and could not be measured at "# LV-1"/100 rpm was defined as the "lower limit", and the case where the viscosity was high and could not be measured at "# LV-5"/100 rpm was defined as the "upper limit". The viscosity of the brightener composition is determined directly by the same method as described above.

Median diameter of good quality

The median diameter is measured by a laser diffraction particle size distribution measuring apparatus (preferably manufactured by Shimadzu corporation) and the median diameter of the cumulative distribution under the volume standard is used. Basically, it is obtained by rounding the second digit value after the decimal point, and when the value is lower, the significant digit is regarded as two digits, and the value of the next digit is rounded.

Good coffee addition test

To 150mL of hot coffee (obtained by injecting hot water into 2g of instant coffee. pH. about.5.1), 5mL of the whitener composition was added dropwise, and whether or not the following criteria were used to evaluate the occurrence of creaming and aggregation.

Good (-) without generating slurry and agglomeration;

(±) slight pulping and coagulation was seen, but was barely noticeable and within acceptable ranges;

(+) causes pulping and coagulation, unacceptable;

(+) produced a lot of pulping and agglomeration, unacceptable;

(+++) produces a large amount of pulping and coagulation, which is unacceptable.

Evaluation of emulsion stability in good quality

50g of the cream substitute was put into a 100ml volumetric flask, incubated at 20 ℃ for 2 hours and at 5 ℃ for 2 hours, and then shaken using a horizontal shaker for 20 minutes to confirm whether the cream substitute was agglomerated. Note that "blocking" refers to a significant increase in viscosity and solidification due to an increase in the temperature of the article and vibration during transportation.

Examples

The following describes embodiments of the present invention more specifically with reference to examples and the like. In the examples, "%" and "part(s)" mean "mass% (w/w)" and "part(s) by mass", unless otherwise specified.

(preparation of vegetable protein raw Material)

As a vegetable protein raw material, the samples of table 2 were obtained or manufactured.

(Table 2)

In addition, SPI: isolated soy protein PPI: pea protein isolate

MPT: mung bean protein isolate FPI: broad bean protein isolate

(Table 3) Main analytical values of various vegetable protein raw materials

The pigment has the content of protein: expressed in terms of the content in the solid component

And 2, content of chelate compounds: 3/5/5 mixture of dibasic sodium phosphate/polyphosphate/trisodium citrate expressed as protein unit content

The color is 3 (-): do not disclose data

(Table 4) Main analytical values of various vegetable protein raw materials

[ A. concrete example of the first invention ]

(PRODUCTION EXAMPLE a1) Process for producing brightener composition

The basic process for producing the brightener composition is as follows.

1) The temperature of the water charged into the vessel was adjusted to 50 ℃, and the vegetable protein raw material was added and dissolved while stirring with a homogenizer.

2) Adding white sugar, oil and fat, and optionally emulsifier, and adjusting pH to 7 with sodium hydroxide or citric acid, and hydrochloric acid.

3) Homogenization was performed using a high-pressure homogenizer at a pressure of 15 MPa.

4) The heat sterilization treatment was performed at 140 ℃ for 4 seconds by a plate-type heat sterilizer.

5) Homogenizing again under 30MPa, and cooling to 5 deg.C with plate cooler to obtain whitening agent composition.

Test example a1 preparation of a plant-based brightener composition 1

A vegetable-based whitening agent composition containing no milk protein such as sodium caseinate is prepared by using various vegetable protein materials, and the vegetable protein materials suitable for the whitening agent composition are studied.

Using samples a, C, D, E, Am, Dm, Em, Gm of table 1 as vegetable protein materials, various brightener compositions were produced by the formulation of table 5a and the method of production example a 1.

The physical properties (viscosity, median diameter, and amount of centrifugal precipitation) of each of the obtained brightener compositions were measured. Further, physical properties of each brightener composition were measured, and whether or not the occurrence of the creaming and aggregation was confirmed in the coffee addition test was confirmed, thereby confirming the brightener compatibility. The results are shown in Table 6 a.

(Table 5a) formulation of brightener composition

Raw materials	Percent mixing (%)
		Sunflower seed oil	22.6
Plant protein^※1	5.0
		Granulated sugar	1.0
Sucrose fatty acid ester^※2	1.4
		Water (W)	Balance of

The corresponding term "1" indicates the amount of protein added to the vegetable protein material

The product name is as follows: "DK ester F-160" (manufactured by first Industrial pharmaceutical Co., Ltd.)

(Table 6a) evaluation of the quality of the brightener compositions

The whitening agent compositions of T-5 to T-8 were evaluated in the coffee addition test without generating the creaming and aggregation even if no milk protein was added, or within an acceptable range, the whitening agent suitability was excellent. Note that the brightener compositions using samples Bm, Cm, Fm as the vegetable protein raw material also have brightener compatibility.

On the other hand, the whitening agent compositions of T-1 to T-4 are not resistant to acids and heat of coffee and do not have whitening agent adaptability. It is noted that the brightener composition using sample B as a vegetable protein raw material also has no brightener compatibility.

This shows that the plant protein material is effective as a protein material for a plant-based whitening agent composition regardless of the kind of the plant material, as long as it has NSI and a molecular weight distribution within a specific range and does not have the characteristic of gelling.

(test example a2) content of chelating Compound in vegetable protein raw Material

As a vegetable protein material, 5 parts of samples Dm-1 to Dm-5 in Table 7a (paragraph 1) were prepared. The chelating compounds contained in the sample Dm in table 2 (the molecular weight distribution-adjusting treatment product of the sample D, derived from peas) were prepared in the same manner as the sample Dm in table 2 except that the contents of the chelating compounds were changed to various phosphoric acid contents.

Using the above 5 parts of each sample, various brightener compositions were prepared in accordance with the compounding ratio shown in Table 7a (paragraph 2) and the method of preparation example a 1. It is noted that their formulations are adjusted to bring the protein content to a certain amount. The physical properties of each of the obtained whitener compositions were measured, a coffee addition test was conducted, and quality evaluation was conducted in the same manner as in production example a 1. The results are shown in Table 7a (paragraphs 3 to 4).

(Table 7a) formulation (%) and quality evaluation of brightener compositions

Content of protein in the solid component of the crude product (2: (2))

The second phase 2 is a chelate compound represented by the content of unit protein

The corresponding reference numeral 3 denotes the amount of protein added to the vegetable protein material

As shown in the results of table 7a, the higher the content of the chelating compound of the vegetable protein raw material, the higher the adaptability of the whitening agent tends to be. It is noted that, by additional experiments, whitening agent compositions were prepared using vegetable protein raw materials prepared by containing trisodium citrate or phytic acid as a chelating compound instead of phosphoric acid based on the sample Am of vegetable protein raw materials, and as a result, they also had whitening agent adaptability.

Test example a3 preparation of a plant-based brightener composition 2

As vegetable protein raw materials, 4 samples Am-4, Cm-4, Em-4 and Fm-4 in Table 8a (paragraph 1) were prepared. These samples are the molecular weight distribution control products of sample A, C (from soybean), E (from mung bean), and F (from broad bean) in Table 2. The chelate compounds contained in these were prepared in the same manner as in the samples Am, Cm, Em, and Fm except that the phosphate content was adjusted to the same level as that of Dm-4 used in the test section T-12 of test example a 2.

Using the above-mentioned 4 parts of each sample, various brightener compositions were produced in accordance with the compounding ratio shown in table 8a (paragraph 2) and the method of production example a 1. It is noted that their formulations are adjusted to bring the protein content to a certain amount. The obtained whitener compositions were subjected to a coffee addition test, and quality evaluations were performed in the same manner as in production example a 1. The results are shown in Table 8a (paragraph 3).

(Table 8a)

The content of protein in the solid component of the corresponding color 1

The corresponding amount 2 is trisodium phosphate as chelate compound, expressed in terms of the unit protein content

The corresponding value 3 represents the addition amount of protein in the vegetable protein raw material

The whitener compositions of T-14 to T-17 were evaluated in the coffee addition test as not producing pulping and agglomeration, or within an acceptable range, being excellent in whitener suitability even in formulations different from manufacturing example a 1. Note that the whitening agent composition using Bm-4, Gm-4 prepared similarly based on the samples Bm, Gm as a vegetable protein raw material also has whitening agent compatibility similarly to T-14, T-15.

In addition, in test examples a2 and a3, sucrose fatty acid ester was not added as an emulsifier, but each whitening agent composition had whitening agent compatibility even without the addition of an emulsifier.

As described above, it has been found that a plant protein material having NSI and a molecular weight distribution in a specific range and having no gelling property is effective as a protein material for a plant-based whitening agent composition using no emulsifier.

Test example a4 preparation of coffee drink

Based on the sample Am, as a vegetable protein raw material containing no chelate compound, a sample Am-0 was prepared.

Using this sample, a brightener composition (pH7) was prepared according to the formulation of table 9 a. Next, sodium hydroxide was added to the hot coffee solution (pH5.1) prepared in the same manner as in the coffee addition test, and the whitening agent composition was added thereto to adjust the final pH to pH6.5(T-18) and pH6.0 (T-19). The resulting coffee drink was filled in a retort and heated for 20 minutes at 121 ℃ by distillation.

(Table 9a) formulation of brightener composition

Raw materials	Compounding amount (g)
		Sunflower seed oil	22.6
Plant protein^※1	5.0
		Granulated sugar	1.0
Water (W)	Balance of

As a result, the pH of the coffee drinks heated by distillation of T-18 and T-19 was lowered to pH5.9 and pH5.5, respectively, but no aggregation of the protein was observed. On the other hand, when the pH of the hot coffee liquor is not adjusted with sodium hydroxide but the whitening composition is added as it is, the coagulation does not occur before the retort heating, but occurs after the retort heating.

The above results show that, when the coffee beverage product is produced by adding the whitener composition, if the pH of the coffee beverage to which the whitener composition is added is adjusted to a predetermined value or more before retort heating, the coffee beverage does not coagulate after retort heating and has heat resistance.

As described in the above examples, according to the present invention, a plant-based whitening agent composition excellent in acid resistance and heat resistance can be provided. And a plant-based whitening agent composition which is excellent in acid resistance and heat resistance even if it does not contain a milk protein or an emulsifier.

[ B. an embodiment of the second invention ]

(production example b1) Process for producing liquid nutritional composition

The basic process for producing a liquid nutritional composition is as follows.

2) All the raw materials are mixed and the pH is adjusted to 7 with pH adjusting agent such as citric acid, hydrochloric acid, sodium hydroxide, potassium hydroxide, etc.

4) The heat sterilization treatment was performed at 140 ℃ for 4 seconds using a plate-type heat sterilizer.

5) Homogenizing under 50MPa, and cooling to 5 deg.C with plate cooler to obtain liquid nutritional composition.

Example b1 preparation of a basic liquid nutritional composition for plants 1

A liquid nutritional composition based on a plant containing no milk protein such as sodium caseinate is prepared using various vegetable protein materials, and a vegetable protein material suitable for the liquid nutritional composition is studied.

A1.5K (1.5kcal/ml) type liquid nutritional composition was prepared by the method of preparation example b1 by mixing 18.9g of dextrin with 100g of the formulation of Table 5b using sample Am of Table 1 as a vegetable protein material.

The physical properties (viscosity, median diameter, presence or absence of centrifugal sedimentation) of the obtained liquid nutritional composition were measured. The results are shown in Table 6 b.

(Table 5b) formulation of liquid nutritional composition

The crude extract is mixed with 18.9g of dextrin in the amount of 100g of the raw materials in the corresponding amount of 1 part

And 2, potassium phosphate tribasic: manufactured by Mishan chemical industry

(examples b2, b3) preparation of basic liquid nutrient composition for plants 2

A 1.5K type liquid nutritional composition was prepared in the same manner as in example b1, using Bm (example b2) and Cm (example b3) as the vegetable protein materials, respectively, in place of the sample Am in table 1, and according to the formulation in table 5b and the method in preparation example b 1. The physical properties (viscosity, median diameter, presence or absence of centrifugal sedimentation) of the obtained liquid nutritional composition were measured, and the results are shown in table 6 b.

(Table 6b) quality evaluation of liquid nutritional composition

The liquid nutritional compositions of examples b1 to b3 were free from aggregation of minerals, had low viscosity and homogeneity, and were excellent in stability, even when milk proteins such as sodium caseinate were not added. Note that, as a result of separately producing a liquid nutritional composition using samples Dm, Em, Fm, Gm instead of sample Am as a vegetable protein raw material, it also has whitening agent compatibility.

Comparative example b1

An attempt was made to produce a 1.5K type liquid nutritional composition using sample a as a vegetable protein raw material in place of sample Am in table 1, according to the formulation in table 5b and the method in production example b1, in the same manner as in example b 1.

However, in the step of mixing the raw materials, the viscosity of the mixture liquid is significantly increased, and aggregation occurs due to the minerals. Therefore, it has not been possible to produce a high-quality liquid nutritional composition having a low viscosity, a homogeneous state, and excellent stability. It is to be noted that, in addition to the attempts to produce liquid nutritional compositions using samples B to G as vegetable protein materials instead of sample a, the liquid nutritional compositions have not been adapted to liquid nutritional compositions similarly to comparative example B1 in terms of quality.

The results of the above examples and comparative examples show that the vegetable protein material is effective as a protein material for a vegetable-based liquid nutritional composition, regardless of the type of the plant material, as long as the NSI and the molecular weight distribution are within specific ranges and the gelling property is not exhibited.

(test example b1) examination of the presence or absence of emulsifier in the formulation

A liquid nutritional composition (T-1) was prepared in the same manner as in example b1, using sample Am as a vegetable protein material, according to the recipe shown in Table 5b and the method of preparation example b 1. In addition, a liquid nutritional composition (T-2) was similarly prepared by removing the emulsifier from the formulation in Table 5 b.

The resulting liquid nutritional compositions were again heated by distillation at 120 ℃ for 10 minutes and cooled to 5 ℃ using a plate cooler. The physical properties (viscosity, median diameter, presence or absence of centrifugal precipitation) of each of the obtained liquid nutritional compositions subjected to retort heating were measured, and the results are shown in table 7 b.

(Table 7b) evaluation of quality of liquid nutritional composition

As shown in the results in table 7b, even if no emulsifier is added to the formulation, a high-quality liquid nutritional composition having low viscosity, high homogeneity and high stability can be produced without performing a heating treatment having a large thermal history such as distillation heating. On the other hand, when the distillation heating is performed, a liquid nutritional composition having good quality can be obtained when an emulsifier is added to maintain viscosity and heat resistance.

Test example b2 examination of the effects of whey protein mixture

A liquid nutritional composition (T-3) was prepared in the same manner as in example b1, using sample Am as a vegetable protein material, according to the recipe shown in Table 5b and the method of preparation example b 1. Subsequently, 50% of the amount of sample Am was replaced with concentrated Whey Protein (WPC), and a liquid nutritional composition (T-3) was similarly produced. Then, a liquid nutritional composition (T-4) was similarly produced by replacing the total amount of the sample Am with WPC.

The resulting liquid nutritional compositions were again heated by distillation at 120 ℃ for 10 minutes and cooled to 5 ℃ using a plate cooler. The physical properties (viscosity, median diameter, presence or absence of centrifugal precipitation) of each of the obtained liquid nutritional compositions subjected to retort heating were measured, and the results are shown in table 8 b.

(Table 8b) evaluation of quality of liquid nutritional composition

From the results of T-4 in Table 8b, it was found that when sample Am was used as a vegetable protein raw material, 1: 1, the use of WPC in combination enables the production of a high-quality liquid nutritional composition having low viscosity, homogeneity and excellent stability, as in T-3, before distillation and heating. On the other hand, WPC alone, which is T-5 as a protein raw material, undergoes gelation by heating by distillation.

As described above, by using a vegetable protein material having NSI, a molecular weight distribution in a specific range, and no gelling property, even if 1: 1, a liquid nutritional composition having acceptable physical properties can be produced even when whey protein having low heat resistance is used in combination.

As described in the above examples, according to the present invention, a liquid nutritional composition based on a plant, which is excellent in mineral tolerance and heat resistance, can be provided without using milk protein.

[ C. specific example of the third invention ]

Production example c1 production Process for cream substitute

The basic manufacturing process of the cream substitute is as follows.

1) An oil-soluble emulsifier is mixed and dissolved in the oil and fat to prepare an oil phase.

2) Separately from the 1) above, the temperature of the water charged into the vessel was adjusted to 60 ℃, and the plant protein raw material was added and dissolved while stirring with a homogenizer. Next, a water-soluble material such as a carbohydrate and a water-soluble emulsifier is dissolved in the solution to prepare an aqueous phase.

3) The oil phase and the aqueous phase were pre-emulsified by stirring with a homogenizer at 60 ℃ for 20 minutes.

4) The sterilization treatment was carried out by direct heating at 144 ℃ for 4 seconds by an ultra-high temperature sterilization apparatus (manufactured by Shikoku industries Co., Ltd.).

5) Homogenization was performed using a high-pressure homogenizer at a pressure of 12MPa, and then immediately cooled to 5 ℃.

6) Aging at 5 deg.C for about 24 hr to obtain butter substitute.

(test example c1) preparation of a vegetable-based cream substitute 1

A vegetable-based cream substitute containing no milk protein such as sodium caseinate is produced using various vegetable protein materials, and a vegetable protein material suitable for the cream substitute is studied.

Using sodium caseinate as a milk protein material and three portions of samples a and Am of table 1 as vegetable protein materials, various cream substitutes were prepared according to the formulation of table 5c and the method of preparation c 1.

The solid content and physical properties (viscosity, emulsion stability evaluation test, median diameter) of each of the obtained cream substitutes were measured. The results are shown in Table 6 c.

(Table 5c) cream substitute formulation

Additionally, 1 syrup: "Maltririch 750" (manufactured by Showa industries Ltd.)

And 2, polyglycerol fatty acid ester: "SY-Glyster MSW-7S" (manufactured by Saka Ben pharmaceutical industry (Kagaku))

And 3, sucrose fatty acid ester: "RYOTO SUGAR ESTER S-1670" (manufactured by Mitsubishi chemical Co., Ltd.)

(Table 6c) quality evaluation of cream alternatives

As shown in the results of Table 6c, in T-2 using sample A as a vegetable protein raw material, the solid content was significantly increased as compared with T-1 and T-3, and the expected product of the solid content could not be obtained. Therefore, the emulsification is not good at the production stage, and the occurrence of separation is predicted. The viscosity was very high and the median diameter was also large compared to the other test zones, whereby the state of the emulsion was very poor.

On the other hand, T-3 using sample Am as a vegetable protein material showed the same viscosity, emulsion stability and median diameter as T-1 using casein, and no change was observed with time. That is, the cream substitute of T-3 has the same physical properties as those of the cream substitute of T-1 using casein, even without adding milk protein. The cream substitute of T-3 made by the formulation system of Table 5c can be used for applications such as for kneading puffs, bread, and medium doughs.

It should be noted that although cream substitutes using samples B to G instead of sample a as vegetable protein raw materials were additionally prepared, the emulsified state thereof was also poor. On the other hand, a cream substitute using samples Bm to Gm in place of sample Am was also prepared, and as a result, the cream substitute showed good physical properties similar to sample Am.

(test example c2) preparation of vegetable-based cream substitute 2

A protein starting material suitable for a cream substitute was similarly investigated by a different cream substitute blending system than in test example c 1.

Various cream substitutes were produced according to the formulation shown in Table 7c and the method of production example c1, using potassium caseinate and skimmed milk powder as milk protein materials, and 4 parts in total of samples A and Am shown in Table 1 as vegetable protein materials.

The solid content and physical properties of each of the obtained cream substitutes were measured (viscosity and emulsion stability evaluation tests). The results are shown in Table 8 c.

(Table 7c) cream substitute formulation

Enzyme ester exchange oil of palm oil and palm kernel oil in opposite side 1

And (2) casein potassium ion: "TATUA 500" (TATUA company protein content 1.5%)

In addition, 3 polyglycerol fatty acid ester: SY-Glyster MO-3S (manufactured by saka drug industry Co., Ltd.)

And 4, polyglycerol fatty acid ester: SY-Glyster MS-5S (manufactured by Saka drug industry Co., Ltd.)

And 5, sucrose fatty acid ester: RYOTO SUGAR ESTER S-570 (manufactured by Mitsubishi chemical food Co., Ltd.)

(Table 8c) evaluation of the quality of cream substitutes

As shown in the results of Table 8c, T-6 using sample A as a vegetable protein raw material has a high viscosity and a large increase in viscosity with time, as compared with T-4 and T-7. In addition, the speed of agglomeration is also higher and the emulsion stability is poor compared with T-4 and T-7. T-5 using skim milk powder as a milk protein material thickened to become pasty due to poor emulsification immediately after production and solidified with time during storage, and no cream substitute could be obtained.

On the other hand, T-3 using sample Am as a vegetable protein raw material showed a viscosity close to that of T-4 using casein, and the viscosity increased less with time. The speed of agglomeration is faster than that of T-4, but is considerably longer than that of T-6 which is the same vegetable protein raw material, and the emulsion stability is high. That is, the cream substitute of T-3 has physical properties close to those of the cream substitute of T-1 using casein, even without adding milk protein. The cream substitute of T-3 made by the formulation system of Table 7c has whipping properties and can therefore be used in applications such as whipped cream.

It is to be noted that although cream substitutes using samples B to G instead of sample a as vegetable protein raw materials were additionally prepared, the emulsified state thereof was also poor. On the other hand, a cream substitute using samples Bm to Gm instead of sample Am was also prepared, and as a result, the cream substitute showed good physical properties similar to sample Am.

As shown in the above examples, a vegetable protein raw material having NSI, a molecular weight distribution in a specific range, and no gelling property is effectively used as a protein raw material for a vegetable-based cream substitute.

According to the present invention, a plant-based cream substitute having excellent emulsifiability and emulsion stability can be provided even if it does not contain milk protein and an emulsifier.

Claims

1. A method for producing a plant-based whitening agent composition, characterized in that a plant protein material satisfying the following requirements a) to d) is used as a raw material in the plant-based whitening agent composition, wherein the ratio of plant protein to total protein is 50% by mass or more, and the ratio of milk protein to total protein is less than 50% by mass:

a) the protein content in the solid component is 50% by mass or more;

b) NSI is 67 or more;

d) the 22 mass% solution was heated at 80 ℃ for 30 minutes without gelling.

2. The method according to claim 1, wherein the vegetable protein starting material is further characterized by e) below:

e) the viscosity of the aqueous solution obtained so that the protein content is 10 mass% is 50 mPas or less.

3. The production method according to claim 1 or 2, wherein the vegetable protein raw material further has the following characteristics of f):

f) comprising a chelating compound.

4. The production method according to any one of claims 1 to 3, wherein a milk protein is not contained as a raw material of the whitening agent composition.

5. The production method according to any one of claims 1 to 4, wherein an emulsifier is contained in a proportion of 0.01% by mass or less as a raw material of the brightener composition.

6. The production method according to any one of claims 1 to 4, wherein an emulsifier is not contained as a raw material of the brightener composition.

7. A manufacturing method of an opacified beverage packaged by a sealed container, which is characterized in that,

mixing the whitening agent composition obtained by the production method according to any one of claims 1 to 6 with other materials of an opacified beverage, filling and sealing the obtained mixed solution in a container, and heating and sterilizing the container.

8. A method for producing a liquid plant-based nutritional composition, characterized in that the ratio of plant protein to total protein in the liquid plant-based nutritional composition is 50% by mass or more, the ratio of milk protein to total protein is 50% by mass or less,

in the method for producing the plant-based liquid nutritional composition, a plant protein material satisfying the requirements a) to d) of claim 1 is used as a raw material.

9. The method of manufacturing according to claim 8, wherein the vegetable protein starting material further has the features of e) of claim 2.

10. The method according to claim 8 or 9, wherein the liquid nutritional composition does not contain milk protein as a raw material.

11. The method according to claim 8 or 9, wherein a whey protein as a milk protein is contained as a raw material of the liquid nutritional composition.

12. The method according to any one of claims 8 to 11, wherein an emulsifier is contained as a raw material of the liquid nutritional composition.

13. The method according to any one of claims 8 to 11, wherein an emulsifier is not contained as a raw material of the liquid nutritional composition.

14. The method according to any one of claims 8 to 13, wherein the liquid nutritional composition has 1.5kcal/ml or more in calories.

15. A method for producing a vegetable-based cream substitute, characterized in that, in the vegetable-based cream substitute composition, the ratio of vegetable proteins to total proteins is 50% by mass or more, the ratio of milk proteins to total proteins is less than 50% by mass,

in the method for producing the plant-based cream substitute, a plant protein material satisfying the requirements a) to d) of claim 1 is used as a raw material.

16. The method of manufacturing according to claim 15, wherein the vegetable protein starting material further has the features of e) of claim 2.

17. The production method according to claim 15 or 16, wherein the cream substitute is prepared from a material that does not contain milk protein.

18. A method of manufacture as claimed in any one of claims 15 to 17, in which the cream substitute is for whipping.