WO2020027012A1 - Soy protein beverage - Google Patents
Soy protein beverage Download PDFInfo
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- WO2020027012A1 WO2020027012A1 PCT/JP2019/029565 JP2019029565W WO2020027012A1 WO 2020027012 A1 WO2020027012 A1 WO 2020027012A1 JP 2019029565 W JP2019029565 W JP 2019029565W WO 2020027012 A1 WO2020027012 A1 WO 2020027012A1
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- WIPO (PCT)
- Prior art keywords
- beverage
- weight
- soy protein
- parts
- yeast extract
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
Definitions
- the present invention relates to a beverage containing soybean protein with suppressed grain odor, a method for producing the same, and a method for masking grain odor.
- Soy protein is widely used as a high quality protein as a food material.
- it has attracted attention not only for athletes and the elderly but also for beauty.
- the smell peculiar to soybean protein has been a problem in that when added to food, the flavor of the food is impaired, and in the case of beverages in particular, it hinders continuous use. Therefore, many studies have been made to reduce the odor of soybean protein.
- Patent Document 1 a technique using a sulfur-containing organic compound in heated soybean protein powder
- Patent Document 2 a method using soybean protein to suppress soybean odor using a spice
- Patent Document 3 dextrin Technology to homogenize soybean oil and milk flavor oil and fat together with soybean protein in an aqueous system
- Patent Literature 4 remove green odor by enzymatically treating beans at an appropriate temperature using pectin-degrading enzyme and heating or freeze-drying
- Patent Literature 4 a technology that can be easily developed for beverages is not known.
- An object of the present invention is to provide an easy-to-drink beverage in which a soy protein-derived grain odor is suppressed in a beverage enriched with soy protein.
- the present inventors have conducted intensive studies to solve the above problems, and as a result, when producing a soybean protein-containing beverage, a yeast extract containing a low dose of glutathione, a specific amount was added to the soybean protein. By simply doing so, it was found that the odor of cereals was suppressed and the ease of drinking was improved without passing through processing steps such as heating to soybean protein, and the present invention was completed.
- the present invention includes the following aspects.
- a beverage containing soy protein comprising 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione based on 100 parts by weight of soy protein.
- a method for masking the cereal odor of a soy protein-containing beverage comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
- a method for producing a soy protein-containing beverage comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
- an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.
- the present invention relates to a beverage containing soy protein, which contains 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione with respect to 100 parts by weight of the soy protein (hereinafter referred to as the present invention). May be abbreviated as a beverage).
- soybean protein used in the present invention powdery, granular, liquid, paste, flake, fibrous, etc., those produced by a known method and various forms available on the market can be used.
- soy material used for example, soy milk or powdered soy milk can also be used.
- powdered soy protein after pressing the soy material, solvent extraction and desolvation are performed.
- a water-soluble protein fraction obtained by removing okara from the undenatured defatted soybean obtained is extracted, and concentrated soybean protein which has been made into a dry powder by spray drying and the like, and the water-soluble fraction further precipitates the protein fraction at around pH 4.5, After removing the whey fraction, the isolated soybean protein obtained by making the neutralized solution into a dry powder by spray drying or the like can be mentioned.
- the yeast extract is a component obtained by chemically decomposing and extracting yeast itself, and contains amino acids, nucleic acid-related substances, minerals, vitamins, and the like as main components.
- the yeast extract used in the present invention is characterized by containing 1 to 3% by weight of glutathione based on the whole yeast extract.
- the content of glutathione with respect to the whole yeast extract is preferably 1 to 2% by weight, and more preferably 1.2 to 2% by weight, from the viewpoint of exhibiting a medium aftertaste kokumi and a well-balanced taste.
- the yeast extract used in the present invention includes a nucleic acid.
- the content of the nucleic acid with respect to the whole yeast extract is usually 0.1 to 10% by weight, preferably 1 to 5% by weight, more preferably 1 to 3% by weight.
- the nucleic acid contained in the yeast extract include inosinic acid and guanylic acid, with inosinic acid and guanylic acid being preferred.
- the yeast extract is usually 0.3% by weight based on 100 parts by weight of soy protein.
- Parts by weight preferably 0.4 parts by weight or more, more preferably 0.5 parts by weight or more, still more preferably 0.6 parts by weight or more, and the upper limit is usually 5 parts by weight or less, and 3.5 parts by weight. Or less, and particularly preferably 2 parts by weight or less.
- the “cereal odor” is an odor peculiar to cereals, and includes odors specific to soybeans, such as blue odor (so-called soybean odor) and soybean odor.
- the beverage of the present invention includes soft drinks, jelly beverages, soups, and the like.
- a powdered beverage may be prepared by dissolving these at the time of use by drying and pulverizing them into a beverage.
- Soft drinks include carbonated beverages such as fruit juice carbonated beverages, fruit-colored carbonated beverages, nutritional drink carbonated beverages, etc .; fruit beverages such as fruit juice beverages, pulp beverages, fruit juice mixed beverages, etc .; coffee beverages, coffee beverages, etc. Beverages; Tea drinks such as tea drinks and green tea drinks; Soy milk such as soy milk drinks and soy protein drinks; Vegetable drinks such as tomato juice drinks and vegetable juices; Sports drinks such as sports drinks; Milk drinks; Nutritional drinks; Drinks and the like.
- jelly drink examples include jelly-like drinks formed by using gelatin, agar, konjac, etc. alone or in combination of two or more as a gelling agent, and are mainly made of plastic with a spout. It is filled into a soft packaging container (pouch container) or a glass bottle made of a laminate film or the like, and is drunk while breaking the jelly.
- Soups include corn cream soup, potage soup, consommé soup, onion soup, wakame soup, egg soup, miso soup, oshiruko, amazake, and the like.
- powdered drinks examples include powdered drinks, powdered jelly, powdered corn cream soup, powdered potage soup, powdered consommé soup, powdered onion soup, powdered wakame soup, powdered egg soup, powdered miso soup, powdered drink, powdered jelly, powdered yogurt, etc. , But not limited thereto. These powdered beverages can be dissolved and taken in cold water or hot water in an amount intended at the time of eating.
- the content of soybean protein is appropriately determined depending on the purpose. %, Preferably 15 to 40% by weight.
- the soybean protein is contained in the above range in terms of solid content.
- the beverage of the present invention may be in a “unit package form” in which the beverage is packaged in single or single meal intake units.
- a form refers to a form in which the amount to be ingested once or per meal is predetermined and packaged.
- such a form refers to a form in which a plurality of intakes are packaged and a standard of one or one meal intake is specified.
- the container or package used in the unit packaging form can be appropriately selected according to the form of the beverage of the present invention, etc., but a paper container or bag, a plastic container or bag, a pouch, an aluminum can, steel Cans, bottles, PET bottles, PTP (press-through-pack) packaging sheets, and the like.
- the beverage of the present invention may be packaged in a form of a single dose or a unit of intake per meal, or the present invention.
- examples include a form in which a beverage or jelly in which the beverage of the present invention is suspended or dissolved is filled in a pouch or the like in the form of a single drink or a single meal.
- soybean protein in the above-mentioned one or one meal intake, soybean protein can be contained in a total of 1 to 10 g, preferably 2 to 8 g, more preferably 2 to 6 g. Thus, a required amount of soy protein can be easily consumed by ingesting once or one meal intake unit.
- fats such as saccharides, vegetable fats and oils (such as soybean oil) and animal fats and oils (egg yolk lecithin); vitamin A (retinol, retinal, retinoic acid) within a range not to impair the characteristics of the present invention.
- vitamin B 1 vitamins (vitamin B 1 (thiamine), vitamin B 2 (riboflavin), vitamin B 6 (pyridoxal, pyridoxamine, pyridoxine), vitamin B 12 (cyanocobalamin, hydroxocobalamin), niacin, pantothenic acid, biotin, folate Vitamins such as vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol), vitamin E (tocopherol, tocotrienol), vitamin K (phyloquinone, menaquinone); sodium, potassium, magnesium, calcium, phosphorus , Sulfur, Arsenide minerals such as zinc and the like, nutrients other than amino acids and sugars can be contained, it is especially preferred to incorporate the calcium.
- Vitamins such as vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol), vitamin E (tocopherol, tocotrienol), vitamin K (phyloquinone, menaquinone); sodium,
- the beverage of the present invention is produced by adding a general food additive as necessary to the above-mentioned soy protein and yeast extract, and optionally other nutritional components, and using a general beverage production method.
- a general food additive as necessary to the above-mentioned soy protein and yeast extract, and optionally other nutritional components, and using a general beverage production method.
- thickening stabilizers xanthan gum, sodium carboxymethylcellulose, etc.
- gelling agents gelatin, agar, carrageenan, etc.
- emulsifiers glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.
- storage Ingredients benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ⁇ -polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), sweeteners (aspartame, acesulfame potassium, licorice extract, etc.), Bitterness (caffeine, naringin, bittersweet extract, etc.), acidulant (malic acid, tartaric acid, lactic acid, etc.), seasoning (salt, sodium L-glutamate, etc.), coloring agent (anato pigment, turmeric pigment, gardenia pigment, etc.) ), Perfume (ethylene glycol,
- the beverage of the present invention is provided by being filled into a plastic or glass bottle such as polyethylene terephthalate, a glass bottle, a pouch container made of an aluminum laminated film, or the like.
- a plastic or glass bottle such as polyethylene terephthalate, a glass bottle, a pouch container made of an aluminum laminated film, or the like.
- the beverage of the present invention is provided as a jelly beverage, the beverage is preferably provided by filling it in a pouch container or glass bottle with a plastic spout as described above.
- the beverage of the present invention contains soy protein, is a functional beverage that can perform nutritional supplementation during growth, physical fatigue, after illness, anorexia, etc., and energy supplement before and after exercise. It can be suitably provided as a health food such as a food, a nutritionally functional food, a functionally labeled food, a food for the sick, a special use food such as a food for the elderly, a health supplement, and the like.
- the beverage of the present invention can be used for long-term consumption by subjects who need to take the beverage continuously, for example, elderly people, growing children and athletes.
- the present invention provides a method for masking cereal odor in a beverage containing soy protein (hereinafter, also referred to as “the method of the present invention” in the present specification).
- the method of the present invention provides a beverage containing soy protein in which 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight of yeast extract is added to 100 parts by weight of soy protein. , More preferably 0.5 to 2 parts by weight.
- Various definitions and preferred ranges are as described above.
- the present invention provides a method for producing a beverage containing soy protein and suppressing grain odor (hereinafter, also referred to as “the production method of the present invention” in the present specification).
- the yeast extract in a beverage containing soy protein, is contained in an amount of 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight, based on 100 parts by weight of the soy protein.
- the method further comprises the step of adding 0.5 parts by weight or more and 2 parts by weight or less.
- the production method of the present invention includes the steps of mixing and dissolving soy protein and yeast extract, and further adding food additives as necessary, dissolving, filling a container, and sterilizing the beverage.
- a process or a step usually included in the step may be included.
- Various definitions and preferred ranges are as described above.
- Example 1 Preparation of Sample A beverage powder was prepared according to the formulation shown in Table 1 and was used as a control (test group 1). As the defatted soybean protein powder, one having a protein content of 50% was used. Yeast extract powder (M-Super YE: containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A) was added to the control drink powder so as to have the concentration shown in Table 2, and the test group 2 ⁇ 20 beverage powders were obtained.
- M-Super YE containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A
- a yeast extract having a glutathione content of 7.4% by weight (abbreviated as a comparative yeast extract) in the yeast extract was added so as to have a concentration shown in Table 2, and the drink powders of the test plots 21 to 39 were similarly prepared. Prepared.
- the beverage powder was dissolved in 150 ml of hot water to prepare a beverage sample.
- the obtained beverages were organoleptically evaluated for odor and overall preference.
- Evaluation criteria Sensory evaluation is performed by three specialized panelists, and the evaluation criteria are as follows. (1) Masking of cereal odor-: Strong odor of cereal ⁇ : Sense of cereal + +: Slight odor of cereal ++: Almost no odor of cereal +++: No odor of cereal at all
- Off-flavor (sulfur-like odor) -: No off-flavor is felt ⁇ : Off-flavor is hardly felt +: Off-flavor is slightly felt ++: Off-flavor is felt +++: Off-flavor is felt strongly +++++: Off-flavor is felt very strongly
- Example 2 Preparation of Sample 5.5 g of defatted soybean protein per serving (Sakti; 10.6 g of defatted soybean powder; 10.6 g) was added to 180 g of a commercially available jelly beverage (Morinaga protein 5000), and the yeast extract powder (M-Super) was added so as to have the ratio shown in Table 3. YE) was added and mixed to obtain a jelly beverage in which soy protein was fortified.
- an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.
Abstract
Provided is a soy protein-enriched beverage in which soy protein-derived grain odor has been suppressed. The beverage contains, per 100 parts by weight of soy protein, 0.3 to 5 parts by weight of yeast extract containing 1 to 3 wt% of glutathione.
Description
本発明は、穀物臭が抑制された大豆蛋白質を含む飲料及びその製造方法、ならびに穀物臭のマスキング方法に関する。
The present invention relates to a beverage containing soybean protein with suppressed grain odor, a method for producing the same, and a method for masking grain odor.
大豆蛋白質は、良質の蛋白質として食品の材料として広く使用されている。また、蛋白質強化食品の形態で、アスリートや高齢者だけでなく、美容の面でも注目されている。
いっぽう大豆蛋白質特有の臭いのために食品に添加する際には食品の風味を損なうことや、特に飲料の場合には連用する際の妨げとなることが問題となっていた。
そのため従来から大豆蛋白質の臭いを低減させる検討は数多くされてきた。例えば、大豆蛋白臭のマスキング方法としては、加熱した大豆蛋白粉末に含硫有機化合物を用いる技術（特許文献１）、大豆蛋白質に香辛料を用いて大豆臭を抑制する手法(特許文献２)、デキストリンと乳風味油脂を大豆蛋白質とともに水系下均質化して大豆臭をマスキングする技術(特許文献３)、豆類を適温でペクチン分解酵素等を用いて酵素処理し加熱や凍結乾燥することにより青臭さを除去する技術（特許文献４）などが知られているが、簡便に飲料用に展開できる技術は知られていない。 Soy protein is widely used as a high quality protein as a food material. In addition, in the form of protein-enriched foods, it has attracted attention not only for athletes and the elderly but also for beauty.
On the other hand, the smell peculiar to soybean protein has been a problem in that when added to food, the flavor of the food is impaired, and in the case of beverages in particular, it hinders continuous use.
Therefore, many studies have been made to reduce the odor of soybean protein. For example, as a method for masking soybean protein odor, a technique using a sulfur-containing organic compound in heated soybean protein powder (Patent Document 1), a method using soybean protein to suppress soybean odor using a spice (Patent Document 2), dextrin Technology to homogenize soybean oil and milk flavor oil and fat together with soybean protein in an aqueous system (Patent Document 3), remove green odor by enzymatically treating beans at an appropriate temperature using pectin-degrading enzyme and heating or freeze-drying (Patent Literature 4) is known, but a technology that can be easily developed for beverages is not known.
いっぽう大豆蛋白質特有の臭いのために食品に添加する際には食品の風味を損なうことや、特に飲料の場合には連用する際の妨げとなることが問題となっていた。
そのため従来から大豆蛋白質の臭いを低減させる検討は数多くされてきた。例えば、大豆蛋白臭のマスキング方法としては、加熱した大豆蛋白粉末に含硫有機化合物を用いる技術（特許文献１）、大豆蛋白質に香辛料を用いて大豆臭を抑制する手法(特許文献２)、デキストリンと乳風味油脂を大豆蛋白質とともに水系下均質化して大豆臭をマスキングする技術(特許文献３)、豆類を適温でペクチン分解酵素等を用いて酵素処理し加熱や凍結乾燥することにより青臭さを除去する技術（特許文献４）などが知られているが、簡便に飲料用に展開できる技術は知られていない。 Soy protein is widely used as a high quality protein as a food material. In addition, in the form of protein-enriched foods, it has attracted attention not only for athletes and the elderly but also for beauty.
On the other hand, the smell peculiar to soybean protein has been a problem in that when added to food, the flavor of the food is impaired, and in the case of beverages in particular, it hinders continuous use.
Therefore, many studies have been made to reduce the odor of soybean protein. For example, as a method for masking soybean protein odor, a technique using a sulfur-containing organic compound in heated soybean protein powder (Patent Document 1), a method using soybean protein to suppress soybean odor using a spice (Patent Document 2), dextrin Technology to homogenize soybean oil and milk flavor oil and fat together with soybean protein in an aqueous system (Patent Document 3), remove green odor by enzymatically treating beans at an appropriate temperature using pectin-degrading enzyme and heating or freeze-drying (Patent Literature 4) is known, but a technology that can be easily developed for beverages is not known.
本発明は、大豆蛋白質を強化した飲料における、大豆蛋白質由来の穀物臭が抑制された飲みやすい飲料を提供することを目的とする。
An object of the present invention is to provide an easy-to-drink beverage in which a soy protein-derived grain odor is suppressed in a beverage enriched with soy protein.
本発明者らは、前記課題を解決するために鋭意研究を行った結果、大豆蛋白質含有飲料を製造する際に、低用量のグルタチオンを含有する酵母エキスを、大豆蛋白質に対し特定の量を添加するだけで、大豆蛋白質への加熱などの加工工程を経ることなく、穀物臭が抑制され、飲みやすさが改善されることを見出し、本発明を完成するに至った。
The present inventors have conducted intensive studies to solve the above problems, and as a result, when producing a soybean protein-containing beverage, a yeast extract containing a low dose of glutathione, a specific amount was added to the soybean protein. By simply doing so, it was found that the odor of cereals was suppressed and the ease of drinking was improved without passing through processing steps such as heating to soybean protein, and the present invention was completed.
即ち本発明は以下の態様を含む。
［１］大豆蛋白質を含む飲料であって、大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下含む飲料。
［２］酵母エキスが核酸を０．１～１０重量％含む［１］に記載の飲料。
［３］飲料が粉末飲料である、［１］又は［２］に記載の飲料。
［４］１食当たりの単位包装形態からなり、該単位中に、大豆蛋白質を１食分として１ｇ～１０ｇ含有する、［１］～［３］のいずれかに記載の飲料。
［５］大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の穀物臭のマスキング方法。
［６］大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の製造方法。 That is, the present invention includes the following aspects.
[1] A beverage containing soy protein, comprising 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione based on 100 parts by weight of soy protein.
[2] The beverage according to [1], wherein the yeast extract contains 0.1 to 10% by weight of the nucleic acid.
[3] The beverage according to [1] or [2], wherein the beverage is a powdered beverage.
[4] The beverage according to any one of [1] to [3], comprising a unit packaging form per meal, wherein the unit contains 1 g to 10 g of soy protein per serving.
[5] A method for masking the cereal odor of a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein. .
[6] A method for producing a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
［１］大豆蛋白質を含む飲料であって、大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下含む飲料。
［２］酵母エキスが核酸を０．１～１０重量％含む［１］に記載の飲料。
［３］飲料が粉末飲料である、［１］又は［２］に記載の飲料。
［４］１食当たりの単位包装形態からなり、該単位中に、大豆蛋白質を１食分として１ｇ～１０ｇ含有する、［１］～［３］のいずれかに記載の飲料。
［５］大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の穀物臭のマスキング方法。
［６］大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の製造方法。 That is, the present invention includes the following aspects.
[1] A beverage containing soy protein, comprising 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione based on 100 parts by weight of soy protein.
[2] The beverage according to [1], wherein the yeast extract contains 0.1 to 10% by weight of the nucleic acid.
[3] The beverage according to [1] or [2], wherein the beverage is a powdered beverage.
[4] The beverage according to any one of [1] to [3], comprising a unit packaging form per meal, wherein the unit contains 1 g to 10 g of soy protein per serving.
[5] A method for masking the cereal odor of a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein. .
[6] A method for producing a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
本発明により、原料大豆に特有の穀物臭を低減でき、味や風味が改善された飲みやすい大豆蛋白質高含有飲料を提供することができる。
According to the present invention, an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.
本発明は、大豆蛋白質を含む飲料であって、大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下含む飲料（以下本発明の飲料と略する場合もある）に関する。
The present invention relates to a beverage containing soy protein, which contains 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione with respect to 100 parts by weight of the soy protein (hereinafter referred to as the present invention). May be abbreviated as a beverage).
本発明で使用される大豆蛋白質としては、粉末状、粒状、液状、ペースト状、フレーク状、繊維状など、公知の方法で製造されたものや市場で入手可能な種々の形態のものを使用できる。使用される大豆原料に特に制限はないが、例えば、豆乳や粉末豆乳を使用することもでき、また、粉末状大豆蛋白としては、大豆原料を圧扁したのち、溶剤抽出、脱溶剤を経て得られる未変性脱脂大豆からオカラを除去した水溶性蛋白画分を抽出し、噴霧乾燥等によって乾燥粉末とされた濃縮大豆蛋白、更に水溶性画分をｐＨ４．５付近で蛋白画分を沈殿させ、ホエー画分を除去した後、中和した溶液を噴霧乾燥等によって乾燥粉末とされた分離大豆蛋白が挙げられる。
As the soybean protein used in the present invention, powdery, granular, liquid, paste, flake, fibrous, etc., those produced by a known method and various forms available on the market can be used. . There is no particular limitation on the soy material used, but for example, soy milk or powdered soy milk can also be used.In addition, as the powdered soy protein, after pressing the soy material, solvent extraction and desolvation are performed. A water-soluble protein fraction obtained by removing okara from the undenatured defatted soybean obtained is extracted, and concentrated soybean protein which has been made into a dry powder by spray drying and the like, and the water-soluble fraction further precipitates the protein fraction at around pH 4.5, After removing the whey fraction, the isolated soybean protein obtained by making the neutralized solution into a dry powder by spray drying or the like can be mentioned.
本発明において酵母エキスとは、酵母自体を化学的に分解抽出等した成分のことであり、主成分としてアミノ酸や核酸関連物質、ミネラル、ビタミン類等を含む。
本発明において使用される酵母エキスは、酵母エキス全体に対してグルタチオンを１～３重量％含むことを特徴とする。なかでも中後味のコク味やバランスの良い味を呈するという観点から、酵母エキス全体に対するグルタチオンの含有量は、１～２重量％が好ましく、１．２～２重量％がより好ましい。
また本発明において使用される酵母エキスには核酸が含まれる。先うまみやバランスの良い味を呈するという観点から、酵母エキス全体に対する核酸の含有量は、通常０．１～１０重量％、好ましくは１～５重量％、より好ましくは１～３重量％である。
酵母エキスに含まれる核酸としては、イノシン酸、グアニル酸等が挙げられ、なかでもイノシン酸及びグアニル酸が好ましい。 In the present invention, the yeast extract is a component obtained by chemically decomposing and extracting yeast itself, and contains amino acids, nucleic acid-related substances, minerals, vitamins, and the like as main components.
The yeast extract used in the present invention is characterized by containing 1 to 3% by weight of glutathione based on the whole yeast extract. Among them, the content of glutathione with respect to the whole yeast extract is preferably 1 to 2% by weight, and more preferably 1.2 to 2% by weight, from the viewpoint of exhibiting a medium aftertaste kokumi and a well-balanced taste.
The yeast extract used in the present invention includes a nucleic acid. From the viewpoint of giving a good taste and a well-balanced taste, the content of the nucleic acid with respect to the whole yeast extract is usually 0.1 to 10% by weight, preferably 1 to 5% by weight, more preferably 1 to 3% by weight. .
Examples of the nucleic acid contained in the yeast extract include inosinic acid and guanylic acid, with inosinic acid and guanylic acid being preferred.
本発明において使用される酵母エキスは、酵母エキス全体に対してグルタチオンを１～３重量％含むことを特徴とする。なかでも中後味のコク味やバランスの良い味を呈するという観点から、酵母エキス全体に対するグルタチオンの含有量は、１～２重量％が好ましく、１．２～２重量％がより好ましい。
また本発明において使用される酵母エキスには核酸が含まれる。先うまみやバランスの良い味を呈するという観点から、酵母エキス全体に対する核酸の含有量は、通常０．１～１０重量％、好ましくは１～５重量％、より好ましくは１～３重量％である。
酵母エキスに含まれる核酸としては、イノシン酸、グアニル酸等が挙げられ、なかでもイノシン酸及びグアニル酸が好ましい。 In the present invention, the yeast extract is a component obtained by chemically decomposing and extracting yeast itself, and contains amino acids, nucleic acid-related substances, minerals, vitamins, and the like as main components.
The yeast extract used in the present invention is characterized by containing 1 to 3% by weight of glutathione based on the whole yeast extract. Among them, the content of glutathione with respect to the whole yeast extract is preferably 1 to 2% by weight, and more preferably 1.2 to 2% by weight, from the viewpoint of exhibiting a medium aftertaste kokumi and a well-balanced taste.
The yeast extract used in the present invention includes a nucleic acid. From the viewpoint of giving a good taste and a well-balanced taste, the content of the nucleic acid with respect to the whole yeast extract is usually 0.1 to 10% by weight, preferably 1 to 5% by weight, more preferably 1 to 3% by weight. .
Examples of the nucleic acid contained in the yeast extract include inosinic acid and guanylic acid, with inosinic acid and guanylic acid being preferred.
本発明の飲料における大豆蛋白質と酵母エキスの含有割合としては、穀物臭をマスキングし、味や風味を改善するという観点から、大豆蛋白質１００重量部に対して、酵母エキスは、通常０．３重量部以上、好ましくは０．４重量部以上、より好ましくは０．５重量部以上、さらに好ましくは０．６重量部以上であり、上限は、通常５重量部以下であり、３．５重量部以下が好ましく、２重量部以下が特に好ましい。
As the content ratio of soy protein and yeast extract in the beverage of the present invention, from the viewpoint of masking the grain odor and improving the taste and flavor, the yeast extract is usually 0.3% by weight based on 100 parts by weight of soy protein. Parts by weight, preferably 0.4 parts by weight or more, more preferably 0.5 parts by weight or more, still more preferably 0.6 parts by weight or more, and the upper limit is usually 5 parts by weight or less, and 3.5 parts by weight. Or less, and particularly preferably 2 parts by weight or less.
本発明において「穀物臭」とは、穀物に特有の臭いであり、大豆特有の青臭さ（いわゆる大豆臭）や豆臭さなどの臭いが挙げられる。
に お い て In the present invention, the “cereal odor” is an odor peculiar to cereals, and includes odors specific to soybeans, such as blue odor (so-called soybean odor) and soybean odor.
本発明の飲料としては、清涼飲料水、ゼリー飲料、スープ類等が挙げられる。また、これらを乾燥・粉末化した用時溶解して飲料とする粉末飲料であってもよい。
清涼飲料水としては、果汁入り炭酸飲料、果実着色炭酸飲料、栄養ドリンク炭酸飲料等の炭酸飲料；果汁飲料、果肉飲料、果汁入り混合飲料等の果実飲料；コーヒー飲料、コーヒー入り清涼飲料等のコーヒー飲料；紅茶飲料、緑茶飲料等の茶系飲料；豆乳飲料、大豆蛋白飲料等の豆乳類；トマト果汁飲料、野菜ジュース等の野菜飲料；スポーツドリンク等のスポーツ飲料；乳性飲料；栄養飲料；機能性飲料等が挙げられる。 The beverage of the present invention includes soft drinks, jelly beverages, soups, and the like. In addition, a powdered beverage may be prepared by dissolving these at the time of use by drying and pulverizing them into a beverage.
Soft drinks include carbonated beverages such as fruit juice carbonated beverages, fruit-colored carbonated beverages, nutritional drink carbonated beverages, etc .; fruit beverages such as fruit juice beverages, pulp beverages, fruit juice mixed beverages, etc .; coffee beverages, coffee beverages, etc. Beverages; Tea drinks such as tea drinks and green tea drinks; Soy milk such as soy milk drinks and soy protein drinks; Vegetable drinks such as tomato juice drinks and vegetable juices; Sports drinks such as sports drinks; Milk drinks; Nutritional drinks; Drinks and the like.
清涼飲料水としては、果汁入り炭酸飲料、果実着色炭酸飲料、栄養ドリンク炭酸飲料等の炭酸飲料；果汁飲料、果肉飲料、果汁入り混合飲料等の果実飲料；コーヒー飲料、コーヒー入り清涼飲料等のコーヒー飲料；紅茶飲料、緑茶飲料等の茶系飲料；豆乳飲料、大豆蛋白飲料等の豆乳類；トマト果汁飲料、野菜ジュース等の野菜飲料；スポーツドリンク等のスポーツ飲料；乳性飲料；栄養飲料；機能性飲料等が挙げられる。 The beverage of the present invention includes soft drinks, jelly beverages, soups, and the like. In addition, a powdered beverage may be prepared by dissolving these at the time of use by drying and pulverizing them into a beverage.
Soft drinks include carbonated beverages such as fruit juice carbonated beverages, fruit-colored carbonated beverages, nutritional drink carbonated beverages, etc .; fruit beverages such as fruit juice beverages, pulp beverages, fruit juice mixed beverages, etc .; coffee beverages, coffee beverages, etc. Beverages; Tea drinks such as tea drinks and green tea drinks; Soy milk such as soy milk drinks and soy protein drinks; Vegetable drinks such as tomato juice drinks and vegetable juices; Sports drinks such as sports drinks; Milk drinks; Nutritional drinks; Drinks and the like.
ゼリー飲料としては、ゼラチン、寒天、こんにゃく等を単独で、もしくは複数種組み合わせてゲル化剤として用いて形成されたゼリー様の飲料が挙げられ、主として、プラスティック製の飲み口（スパウト）付きのアルミラミネートフィルム等で作成された軟包装容器（パウチ容器）やガラス瓶等に充填され、ゼリーを崩しながら飲用される。
Examples of the jelly drink include jelly-like drinks formed by using gelatin, agar, konjac, etc. alone or in combination of two or more as a gelling agent, and are mainly made of plastic with a spout. It is filled into a soft packaging container (pouch container) or a glass bottle made of a laminate film or the like, and is drunk while breaking the jelly.
スープ類としては、コーンクリームスープ、ポタージュスープ、コンソメスープ、オニオンスープ、わかめスープ、たまごスープ、味噌汁、おしるこ、甘酒等が挙げられる。
Soups include corn cream soup, potage soup, consommé soup, onion soup, wakame soup, egg soup, miso soup, oshiruko, amazake, and the like.
粉末飲料の例としては、粉末ドリンク、粉末ゼリー、粉末コーンクリームスープ、粉末ポタージュスープ、粉末コンソメスープ、粉末オニオンスープ、粉末わかめスープ、粉末たまごスープ、粉末味噌汁、粉末ドリンク、粉末ゼリー、粉末ヨーグルト等の喫食時調製用飲料が挙げられるが、これらに限定されない。これらの粉末飲料は、喫食時に意図される量の冷水または熱水等で溶解して摂取することができる。
Examples of powdered drinks include powdered drinks, powdered jelly, powdered corn cream soup, powdered potage soup, powdered consommé soup, powdered onion soup, powdered wakame soup, powdered egg soup, powdered miso soup, powdered drink, powdered jelly, powdered yogurt, etc. , But not limited thereto. These powdered beverages can be dissolved and taken in cold water or hot water in an amount intended at the time of eating.
本発明の飲料が、例えば粉末飲料の場合には、大豆蛋白質の含有量は、目的に応じて適宜決定されるが、機能性の観点から、飲料の合計量に対して、通常１０～５０重量％、好ましくは１５～４０重量％である。
本発明の飲料が、液体飲料の場合の大豆蛋白質は、固形分に換算して上記範囲になるように含有させる。 When the beverage of the present invention is, for example, a powdered beverage, the content of soybean protein is appropriately determined depending on the purpose. %, Preferably 15 to 40% by weight.
When the beverage of the present invention is a liquid beverage, the soybean protein is contained in the above range in terms of solid content.
本発明の飲料が、液体飲料の場合の大豆蛋白質は、固形分に換算して上記範囲になるように含有させる。 When the beverage of the present invention is, for example, a powdered beverage, the content of soybean protein is appropriately determined depending on the purpose. %, Preferably 15 to 40% by weight.
When the beverage of the present invention is a liquid beverage, the soybean protein is contained in the above range in terms of solid content.
本発明の飲料は、１回ないしは１食摂取量単位で包装された形態「単位包装形態」であり得る。かかる形態とは、１回ないしは１食あたりに摂取する量が予め定められ、包装された形態をいう。また、かかる形態とは、複数回分の摂取量が包装され、１回ないしは１食摂取量の目安が明示された形態をいう。単位包装形態に用いられる容器または包装体は、本発明の飲料の形態等に応じて適宜選択し得るが、紙製の容器または袋体、プラスチック製の容器または袋体、パウチ、アルミ缶、スチール缶、瓶、ペットボトル、ＰＴＰ（press through pack）包装シート等が挙げられる。例えば、粉末飲料等の場合には、パウチや袋等により１回の摂取量を個別包装する形態が挙げられ、液体状飲料の場合には、袋、パウチ、瓶、箱等の容器により１回の摂取量を包装された形態が挙げられる。特に、飲料が健康食品、機能性食品、栄養補助食品、特定保健用食品等である場合には、本発明の飲料が１回ないし１食あたりの摂取量単位の形態で包装された形態や、本発明の飲料が懸濁又は溶解した飲料又はゼリーが、１回あたりの飲み切り又は食べ切りの形態でパウチ等に充填された形態などが挙げられる。
飲料 The beverage of the present invention may be in a “unit package form” in which the beverage is packaged in single or single meal intake units. Such a form refers to a form in which the amount to be ingested once or per meal is predetermined and packaged. In addition, such a form refers to a form in which a plurality of intakes are packaged and a standard of one or one meal intake is specified. The container or package used in the unit packaging form can be appropriately selected according to the form of the beverage of the present invention, etc., but a paper container or bag, a plastic container or bag, a pouch, an aluminum can, steel Cans, bottles, PET bottles, PTP (press-through-pack) packaging sheets, and the like. For example, in the case of powdered beverages and the like, a form in which a single intake is individually packaged with a pouch or a bag is mentioned. In the form of packaged intakes. In particular, when the beverage is a health food, a functional food, a dietary supplement, a food for specified health use, or the like, the beverage of the present invention may be packaged in a form of a single dose or a unit of intake per meal, or the present invention. Examples include a form in which a beverage or jelly in which the beverage of the present invention is suspended or dissolved is filled in a pouch or the like in the form of a single drink or a single meal.
上記１回ないしは１食摂取量中には、大豆蛋白質を合計で１～１０ｇ、好ましくは２～８ｇ、より好ましくは２～６ｇ含めることができる。これにより、１回ないしは１食摂取量単位を摂取することで、必要量の大豆蛋白質を簡便に摂取することができる。
In the above-mentioned one or one meal intake, soybean protein can be contained in a total of 1 to 10 g, preferably 2 to 8 g, more preferably 2 to 6 g. Thus, a required amount of soy protein can be easily consumed by ingesting once or one meal intake unit.
本発明の飲料には、本発明の特徴を損なわない範囲で、糖質、植物性油脂（大豆油等）、動物性油脂（卵黄レシチン等）等の脂肪；ビタミンＡ（レチノール、レチナール、レチノイン酸等）、ビタミンＢ群（ビタミンＢ１（チアミン）、ビタミンＢ２（リボフラビン）、ビタミンＢ６（ピリドキサール、ピリドキサミン、ピリドキシン）、ビタミンＢ１２（シアノコバラミン、ヒドロキソコバラミン）、ナイアシン、パントテン酸、ビオチン、葉酸等）、ビタミンＣ（アスコルビン酸）、ビタミンＤ（エルゴカルシフェロール、コレカルシフェロール）、ビタミンＥ（トコフェロール、トコトリエノール）、ビタミンＫ（フィロキノン、メナキノン）等のビタミン；ナトリウム、カリウム、マグネシウム、カルシウム、リン、イオウ、塩素、亜鉛等のミネラル等、アミノ酸および糖質以外の栄養成分を含有させることができ、カルシウムを含有させることが特に好ましい。
In the beverage of the present invention, fats such as saccharides, vegetable fats and oils (such as soybean oil) and animal fats and oils (egg yolk lecithin); vitamin A (retinol, retinal, retinoic acid) within a range not to impair the characteristics of the present invention. B vitamins (vitamin B 1 (thiamine), vitamin B 2 (riboflavin), vitamin B 6 (pyridoxal, pyridoxamine, pyridoxine), vitamin B 12 (cyanocobalamin, hydroxocobalamin), niacin, pantothenic acid, biotin, folate Vitamins such as vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol), vitamin E (tocopherol, tocotrienol), vitamin K (phyloquinone, menaquinone); sodium, potassium, magnesium, calcium, phosphorus , Sulfur, Arsenide minerals such as zinc and the like, nutrients other than amino acids and sugars can be contained, it is especially preferred to incorporate the calcium.
本発明の飲料は、上記した大豆蛋白質及び酵母エキス、場合によりさらに他の栄養成分に、必要に応じて一般的な食品添加物を加え、一般的な飲料の製造方法を用いることにより製造することができる。
The beverage of the present invention is produced by adding a general food additive as necessary to the above-mentioned soy protein and yeast extract, and optionally other nutritional components, and using a general beverage production method. Can be.
上記食品添加物としては、増粘安定剤（キサンタンガム、カルボキシメチルセルロースナトリウム等）、ゲル化剤（ゼラチン、寒天、カラギーナン等）、乳化剤（グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、サポニン、レシチン等）、保存料（安息香酸、安息香酸ナトリウム、ソルビン酸、ソルビン酸カリウム、ε－ポリリシン等）、酸化防止剤（アスコルビン酸、エリソルビン酸、カテキン等）、甘味料（アスパルテーム、アセスルファムカリウム、カンゾウ抽出物等）、苦味料（カフェイン、ナリンジン、ニガヨモギ抽出物等）、酸味料（リンゴ酸、酒石酸、乳酸等）、調味料（食塩、Ｌ－グルタミン酸ナトリウム等）、着色料（アナトー色素、ウコン色素、クチナシ色素等）、香料（アセト酢酸エチル、アニスアルデヒド等の合成香料、オレンジ、ラベンダー等の天然香料）等が挙げられる。
本発明において、上記食品添加物は、１種または２種以上を用いることができる。 As the above food additives, thickening stabilizers (xanthan gum, sodium carboxymethylcellulose, etc.), gelling agents (gelatin, agar, carrageenan, etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.), storage Ingredients (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), sweeteners (aspartame, acesulfame potassium, licorice extract, etc.), Bitterness (caffeine, naringin, bittersweet extract, etc.), acidulant (malic acid, tartaric acid, lactic acid, etc.), seasoning (salt, sodium L-glutamate, etc.), coloring agent (anato pigment, turmeric pigment, gardenia pigment, etc.) ), Perfume (ethyl acetoacetate, anisaldehyde, etc.) Formed perfume, orange, natural flavors) such as lavender, and the like.
In the present invention, one or more of the above-mentioned food additives can be used.
本発明において、上記食品添加物は、１種または２種以上を用いることができる。 As the above food additives, thickening stabilizers (xanthan gum, sodium carboxymethylcellulose, etc.), gelling agents (gelatin, agar, carrageenan, etc.), emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.), storage Ingredients (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), sweeteners (aspartame, acesulfame potassium, licorice extract, etc.), Bitterness (caffeine, naringin, bittersweet extract, etc.), acidulant (malic acid, tartaric acid, lactic acid, etc.), seasoning (salt, sodium L-glutamate, etc.), coloring agent (anato pigment, turmeric pigment, gardenia pigment, etc.) ), Perfume (ethyl acetoacetate, anisaldehyde, etc.) Formed perfume, orange, natural flavors) such as lavender, and the like.
In the present invention, one or more of the above-mentioned food additives can be used.
本発明の飲料は、ポリエチレンテレフタレート等のプラスティック製、ガラス製等のボトル、ガラス瓶、アルミラミネートフィルム製等のパウチ容器等に充填して提供される。本発明の飲料がゼリー飲料として提供される場合は、好ましくは上記したように、プラスティック製の飲み口（スパウト）付きのパウチ容器やガラス瓶に充填し、提供される。
The beverage of the present invention is provided by being filled into a plastic or glass bottle such as polyethylene terephthalate, a glass bottle, a pouch container made of an aluminum laminated film, or the like. When the beverage of the present invention is provided as a jelly beverage, the beverage is preferably provided by filling it in a pouch container or glass bottle with a plastic spout as described above.
本発明の飲料は、大豆蛋白質を含有し、成長期、肉体疲労時、病中病後、食欲不振時等における栄養補給や、運動前後のエネルギーの補給等を行い得る機能性飲料として、特定保健用食品、栄養機能食品、機能性表示食品等の保健機能食品、病者用食品、高齢者用食品等の特別用途食品、健康補助食品等として好適に提供することができる。
The beverage of the present invention contains soy protein, is a functional beverage that can perform nutritional supplementation during growth, physical fatigue, after illness, anorexia, etc., and energy supplement before and after exercise. It can be suitably provided as a health food such as a food, a nutritionally functional food, a functionally labeled food, a food for the sick, a special use food such as a food for the elderly, a health supplement, and the like.
本発明の飲料においては、穀物臭が良好に抑制され、飲みやすく長期にわたり摂取することが可能である。従って、本発明の飲料については、継続して摂取が必要な対象、例えば高齢者や成長期の子供やアスリートの長期の摂取が可能である。
飲料 In the beverage of the present invention, cereal odor is well suppressed, and it is easy to drink and can be taken for a long time. Therefore, the beverage of the present invention can be used for long-term consumption by subjects who need to take the beverage continuously, for example, elderly people, growing children and athletes.
さらに、本発明は、大豆蛋白質を含有する飲料において、穀物臭のマスキング方法（以下、本明細書において「本発明の方法」とも表記する）を提供する。
本発明の方法は、大豆蛋白質を含有する飲料において、大豆蛋白質１００重量部に対して酵母エキスを０．３重量部以上５重量部以下、好ましくは０．４重量部以上３．５重量部以下、より好ましくは０．５重量部以上２重量部以下添加する工程を含む。各種定義や好適範囲は既述に準じる。 Further, the present invention provides a method for masking cereal odor in a beverage containing soy protein (hereinafter, also referred to as “the method of the present invention” in the present specification).
The method of the present invention provides a beverage containing soy protein in which 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight of yeast extract is added to 100 parts by weight of soy protein. , More preferably 0.5 to 2 parts by weight. Various definitions and preferred ranges are as described above.
本発明の方法は、大豆蛋白質を含有する飲料において、大豆蛋白質１００重量部に対して酵母エキスを０．３重量部以上５重量部以下、好ましくは０．４重量部以上３．５重量部以下、より好ましくは０．５重量部以上２重量部以下添加する工程を含む。各種定義や好適範囲は既述に準じる。 Further, the present invention provides a method for masking cereal odor in a beverage containing soy protein (hereinafter, also referred to as “the method of the present invention” in the present specification).
The method of the present invention provides a beverage containing soy protein in which 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight of yeast extract is added to 100 parts by weight of soy protein. , More preferably 0.5 to 2 parts by weight. Various definitions and preferred ranges are as described above.
さらにまた、本発明は、大豆蛋白質を含有し、穀物臭が抑制された飲料の製造方法（以下、本明細書において「本発明の製造方法」とも表記する）を提供する。
本発明の製造方法は、大豆蛋白質を含有する飲料において、大豆蛋白質１００重量部に対して酵母エキスを０．３重量部以上５重量部以下、好ましくは０．４重量部以上３．５重量部以下、より好ましくは０．５重量部以上２重量部以下添加する工程を含む。
本発明の製造方法には、大豆蛋白質及び酵母エキス、さらには必要に応じて添加される食品添加物を混合し、溶解する工程、容器に充填する工程、ならびに殺菌処理する工程等、飲料の製造工程に通常含まれる処理や工程が含まれ得る。各種定義や好適範囲は既述に準じる。 Still further, the present invention provides a method for producing a beverage containing soy protein and suppressing grain odor (hereinafter, also referred to as “the production method of the present invention” in the present specification).
In the production method of the present invention, in a beverage containing soy protein, the yeast extract is contained in an amount of 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight, based on 100 parts by weight of the soy protein. The method further comprises the step of adding 0.5 parts by weight or more and 2 parts by weight or less.
The production method of the present invention includes the steps of mixing and dissolving soy protein and yeast extract, and further adding food additives as necessary, dissolving, filling a container, and sterilizing the beverage. A process or a step usually included in the step may be included. Various definitions and preferred ranges are as described above.
本発明の製造方法は、大豆蛋白質を含有する飲料において、大豆蛋白質１００重量部に対して酵母エキスを０．３重量部以上５重量部以下、好ましくは０．４重量部以上３．５重量部以下、より好ましくは０．５重量部以上２重量部以下添加する工程を含む。
本発明の製造方法には、大豆蛋白質及び酵母エキス、さらには必要に応じて添加される食品添加物を混合し、溶解する工程、容器に充填する工程、ならびに殺菌処理する工程等、飲料の製造工程に通常含まれる処理や工程が含まれ得る。各種定義や好適範囲は既述に準じる。 Still further, the present invention provides a method for producing a beverage containing soy protein and suppressing grain odor (hereinafter, also referred to as “the production method of the present invention” in the present specification).
In the production method of the present invention, in a beverage containing soy protein, the yeast extract is contained in an amount of 0.3 to 5 parts by weight, preferably 0.4 to 3.5 parts by weight, based on 100 parts by weight of the soy protein. The method further comprises the step of adding 0.5 parts by weight or more and 2 parts by weight or less.
The production method of the present invention includes the steps of mixing and dissolving soy protein and yeast extract, and further adding food additives as necessary, dissolving, filling a container, and sterilizing the beverage. A process or a step usually included in the step may be included. Various definitions and preferred ranges are as described above.
以下に本発明について、実施例によりさらに詳細に説明する。なお、以下において、「％」は、特に断らない限り、「重量％」を意味する。
本 Hereinafter, the present invention will be described in more detail with reference to examples. In the following, “%” means “% by weight” unless otherwise specified.
(実施例１)
１．サンプルの調製
表１の配合にて飲料粉末を調製しコントロールとした（試験区１）。脱脂大豆蛋白質粉末としては蛋白質量50％のものを用いた。コントロールの飲料粉末に、酵母エキス粉末（Ｍ－Ｓｕｐｅｒ ＹＥ：グルタチオン１．６重量％及び核酸２重量％含有、以下酵母エキスＡと略する）を表２の濃度になるように添加し試験区２～２０の飲料粉末を得た。また、酵母エキス中のグルタチオン含量が７．４重量％の酵母エキス（比較酵母エキスと略する）を表２に記載の濃度となるように添加し同様に、試験区２１～３９の飲料粉末を調製した。 (Example 1)
1. Preparation of Sample A beverage powder was prepared according to the formulation shown in Table 1 and was used as a control (test group 1). As the defatted soybean protein powder, one having a protein content of 50% was used. Yeast extract powder (M-Super YE: containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A) was added to the control drink powder so as to have the concentration shown in Table 2, and the test group 2 ~ 20 beverage powders were obtained. Further, a yeast extract having a glutathione content of 7.4% by weight (abbreviated as a comparative yeast extract) in the yeast extract was added so as to have a concentration shown in Table 2, and the drink powders of the test plots 21 to 39 were similarly prepared. Prepared.
１．サンプルの調製
表１の配合にて飲料粉末を調製しコントロールとした（試験区１）。脱脂大豆蛋白質粉末としては蛋白質量50％のものを用いた。コントロールの飲料粉末に、酵母エキス粉末（Ｍ－Ｓｕｐｅｒ ＹＥ：グルタチオン１．６重量％及び核酸２重量％含有、以下酵母エキスＡと略する）を表２の濃度になるように添加し試験区２～２０の飲料粉末を得た。また、酵母エキス中のグルタチオン含量が７．４重量％の酵母エキス（比較酵母エキスと略する）を表２に記載の濃度となるように添加し同様に、試験区２１～３９の飲料粉末を調製した。 (Example 1)
1. Preparation of Sample A beverage powder was prepared according to the formulation shown in Table 1 and was used as a control (test group 1). As the defatted soybean protein powder, one having a protein content of 50% was used. Yeast extract powder (M-Super YE: containing 1.6% by weight of glutathione and 2% by weight of nucleic acid, hereinafter abbreviated as yeast extract A) was added to the control drink powder so as to have the concentration shown in Table 2, and the test group 2 ~ 20 beverage powders were obtained. Further, a yeast extract having a glutathione content of 7.4% by weight (abbreviated as a comparative yeast extract) in the yeast extract was added so as to have a concentration shown in Table 2, and the drink powders of the test plots 21 to 39 were similarly prepared. Prepared.
２．官能評価
当該飲料粉末をお湯１５０ｍｌに溶かして飲料サンプルとした。得られた各種飲料について、臭い、全体の好ましさを官能評価した。 2. Sensory evaluation The beverage powder was dissolved in 150 ml of hot water to prepare a beverage sample. The obtained beverages were organoleptically evaluated for odor and overall preference.
当該飲料粉末をお湯１５０ｍｌに溶かして飲料サンプルとした。得られた各種飲料について、臭い、全体の好ましさを官能評価した。 2. Sensory evaluation The beverage powder was dissolved in 150 ml of hot water to prepare a beverage sample. The obtained beverages were organoleptically evaluated for odor and overall preference.
３．評価基準
官能評価は、専門のパネラー３名で行い、評価基準は、以下の通りである。
（１）穀物臭のマスキング
－ ：穀物臭が強く感じられる
± ：穀物臭が感じられる
＋ ：穀物臭がやや感じられる
＋＋ ：穀物臭がほとんど感じられない
＋＋＋：穀物臭が全く感じられない 3. Evaluation criteria Sensory evaluation is performed by three specialized panelists, and the evaluation criteria are as follows.
(1) Masking of cereal odor-: Strong odor of cereal ±: Sense of cereal ＋ +: Slight odor of cereal ++: Almost no odor of cereal +++: No odor of cereal at all
官能評価は、専門のパネラー３名で行い、評価基準は、以下の通りである。
（１）穀物臭のマスキング
－ ：穀物臭が強く感じられる
± ：穀物臭が感じられる
＋ ：穀物臭がやや感じられる
＋＋ ：穀物臭がほとんど感じられない
＋＋＋：穀物臭が全く感じられない 3. Evaluation criteria Sensory evaluation is performed by three specialized panelists, and the evaluation criteria are as follows.
(1) Masking of cereal odor-: Strong odor of cereal ±: Sense of cereal ＋ +: Slight odor of cereal ++: Almost no odor of cereal +++: No odor of cereal at all
（２）異臭(イオウ様臭)
－ ：異臭が感じられない
± ：異臭がほとんど感じられない
＋ ：異臭がやや感じられる
＋＋ ：異臭が感じられる
＋＋＋ ：異臭が強く感じられる
＋＋＋＋：異臭が非常に強く感じられる (2) Off-flavor (sulfur-like odor)
-: No off-flavor is felt ±: Off-flavor is hardly felt +: Off-flavor is slightly felt ++: Off-flavor is felt +++: Off-flavor is felt strongly +++++: Off-flavor is felt very strongly
－ ：異臭が感じられない
± ：異臭がほとんど感じられない
＋ ：異臭がやや感じられる
＋＋ ：異臭が感じられる
＋＋＋ ：異臭が強く感じられる
＋＋＋＋：異臭が非常に強く感じられる (2) Off-flavor (sulfur-like odor)
-: No off-flavor is felt ±: Off-flavor is hardly felt +: Off-flavor is slightly felt ++: Off-flavor is felt +++: Off-flavor is felt strongly +++++: Off-flavor is felt very strongly
（３）全体的な好ましさ
× ：好ましくない
〇 ：好ましい
◎ ：非常に好ましい (3) Overall preference ×: unfavorable 〇: preferred ◎: very preferred
× ：好ましくない
〇 ：好ましい
◎ ：非常に好ましい (3) Overall preference ×: unfavorable 〇: preferred ◎: very preferred
４．結果
結果を表２に示す。
酵母エキスＡを蛋白質１００重量部に対して、０．４～５重量部（試験区３～１６）添加することにより穀物臭のマスキング機能が確認できた。なお、どの試験区でも異臭はしなかったので表には記載していない。
いっぽう比較酵母エキス（グルタチオン（ＧＳＨ）７．４％含有）を、等グルタチオン量で添加した場合は、穀物臭のマスキング効果は、全添加区において、認められなかった。さらに２１～２９の試験区は、添加効果が認められず、３０～３９では、異臭（イオウ臭）が強いため飲料には適さなかった。 4. Results The results are shown in Table 2.
By adding 0.4 to 5 parts by weight (test groups 3 to 16) of yeast extract A to 100 parts by weight of the protein, the masking function of cereal odor was confirmed. In addition, since there was no off-flavor in any test plot, it is not described in the table.
On the other hand, when the comparative yeast extract (containing glutathione (GSH) 7.4%) was added in an equal amount of glutathione, the masking effect of the cereal odor was not observed in all the added groups. Further, in the test plots of 21 to 29, the effect of addition was not recognized, and in the test plots of 30 to 39, the odor (sulfur odor) was strong, so that they were not suitable for drinks.
結果を表２に示す。
酵母エキスＡを蛋白質１００重量部に対して、０．４～５重量部（試験区３～１６）添加することにより穀物臭のマスキング機能が確認できた。なお、どの試験区でも異臭はしなかったので表には記載していない。
いっぽう比較酵母エキス（グルタチオン（ＧＳＨ）７．４％含有）を、等グルタチオン量で添加した場合は、穀物臭のマスキング効果は、全添加区において、認められなかった。さらに２１～２９の試験区は、添加効果が認められず、３０～３９では、異臭（イオウ臭）が強いため飲料には適さなかった。 4. Results The results are shown in Table 2.
By adding 0.4 to 5 parts by weight (test groups 3 to 16) of yeast extract A to 100 parts by weight of the protein, the masking function of cereal odor was confirmed. In addition, since there was no off-flavor in any test plot, it is not described in the table.
On the other hand, when the comparative yeast extract (containing glutathione (GSH) 7.4%) was added in an equal amount of glutathione, the masking effect of the cereal odor was not observed in all the added groups. Further, in the test plots of 21 to 29, the effect of addition was not recognized, and in the test plots of 30 to 39, the odor (sulfur odor) was strong, so that they were not suitable for drinks.
(実施例２)
１．サンプルの調製
市販ゼリー飲料（森永protein5000）１８０ｇに脱脂大豆蛋白質を１食分５．５ｇ（脱脂大豆粉Sakti；10.6ｇ）添加し、表３に記載の割合となるように酵母エキス粉末（Ｍ－Ｓｕｐｅｒ ＹＥ）を添加し混合し大豆蛋白質を強化したゼリー飲料を得た。 (Example 2)
1. Preparation of Sample 5.5 g of defatted soybean protein per serving (Sakti; 10.6 g of defatted soybean powder; 10.6 g) was added to 180 g of a commercially available jelly beverage (Morinaga protein 5000), and the yeast extract powder (M-Super) was added so as to have the ratio shown in Table 3. YE) was added and mixed to obtain a jelly beverage in which soy protein was fortified.
１．サンプルの調製
市販ゼリー飲料（森永protein5000）１８０ｇに脱脂大豆蛋白質を１食分５．５ｇ（脱脂大豆粉Sakti；10.6ｇ）添加し、表３に記載の割合となるように酵母エキス粉末（Ｍ－Ｓｕｐｅｒ ＹＥ）を添加し混合し大豆蛋白質を強化したゼリー飲料を得た。 (Example 2)
1. Preparation of Sample 5.5 g of defatted soybean protein per serving (Sakti; 10.6 g of defatted soybean powder; 10.6 g) was added to 180 g of a commercially available jelly beverage (Morinaga protein 5000), and the yeast extract powder (M-Super) was added so as to have the ratio shown in Table 3. YE) was added and mixed to obtain a jelly beverage in which soy protein was fortified.
２．官能評価
得られた各種飲料について、穀物臭のマスキング、全体的な好ましさを官能評価した。官能評価は専門パネラー３名によって、実施例１と同じ基準で評価した。結果を表３に示す。 2. Sensory evaluation Sensory evaluation was performed on the obtained beverages for masking cereal odor and overall preference. The sensory evaluation was performed by three specialized panelists according to the same criteria as in Example 1. Table 3 shows the results.
得られた各種飲料について、穀物臭のマスキング、全体的な好ましさを官能評価した。官能評価は専門パネラー３名によって、実施例１と同じ基準で評価した。結果を表３に示す。 2. Sensory evaluation Sensory evaluation was performed on the obtained beverages for masking cereal odor and overall preference. The sensory evaluation was performed by three specialized panelists according to the same criteria as in Example 1. Table 3 shows the results.
３．結果
試験区２～４において、穀物臭のマスキング効果および全体的な好ましさがあることを確認した。 3. Results In the test plots 2 to 4, it was confirmed that there was a masking effect of cereal odor and overall preference.
試験区２～４において、穀物臭のマスキング効果および全体的な好ましさがあることを確認した。 3. Results In the test plots 2 to 4, it was confirmed that there was a masking effect of cereal odor and overall preference.
本発明により、原料大豆に特有の穀物臭を低減でき、味や風味が改善された飲みやすい大豆蛋白質高含有飲料を提供することができる。
According to the present invention, an easy-to-drink soybean protein-rich beverage with reduced flavor and odor peculiar to the raw material soybean and improved taste and flavor can be provided.
本出願は日本で出願された特願２０１８－１４２８７９を基礎としており、その内容は本明細書に全て包含されるものである。
This application is based on Japanese Patent Application No. 2018-142879 filed in Japan, the contents of which are incorporated in full herein.
Claims (6)
- 大豆蛋白質を含む飲料であって、大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下含む飲料。 (4) A beverage containing soy protein, which contains 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione based on 100 parts by weight of soy protein.
- 酵母エキスが核酸を０．１～１０重量％含む請求項１に記載の飲料。 飲料 The beverage according to claim 1, wherein the yeast extract contains 0.1 to 10% by weight of the nucleic acid.
- 飲料が粉末飲料である、請求項１又は２に記載の飲料。 The beverage according to claim 1 or 2, wherein the beverage is a powdered beverage.
- １食当たりの単位包装形態からなり、該単位中に、大豆蛋白質を１食分として１ｇ～１０ｇ含有する、請求項１～３のいずれか１項に記載の飲料。 The beverage according to any one of claims 1 to 3, comprising a unit packaging form per meal, wherein the unit contains 1 g to 10 g of soy protein per serving.
- 大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の穀物臭のマスキング方法。 (4) A method for masking the cereal odor of a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
- 大豆蛋白質１００重量部に対して、グルタチオンを１～３重量％含む酵母エキスを、０．３重量部以上５重量部以下添加する工程を含む、大豆蛋白質含有飲料の製造方法。 (4) A method for producing a soy protein-containing beverage, comprising a step of adding 0.3 to 5 parts by weight of a yeast extract containing 1 to 3% by weight of glutathione to 100 parts by weight of soy protein.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644409A (en) * | 2022-11-02 | 2023-01-31 | 华南理工大学 | Method for preparing flavor-developing base material by using yeast and soybean protein |
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| CN115644409A (en) * | 2022-11-02 | 2023-01-31 | 华南理工大学 | Method for preparing flavor-developing base material by using yeast and soybean protein |
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