JPH0260300B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a protein drink,
More specifically, the present invention provides a protein drink with low viscosity and excellent flavor despite its high protein concentration, and a protein drink containing plant extracts.

(Prior Art) Soy milk has been known for a long time as a drink containing soy protein as one of its main ingredients.

The first type is made from soybeans or defatted soybeans, and the ingredients are 3.0-3.6% protein, 2.0-4.0% oil,
2.0-5.0% carbohydrates is standard. Even what is known as Condensed Soymilk has 4.2% protein, 7.6% oil, 74% water, and 14.2% others.
%. The other type is Dairylike Soymilk, which uses isolated soybean protein, and the following production method is known, for example. Isolated soy protein approx.
Add refined oil and emulsifiers such as lecithin to a 3.4% aqueous solution, neutralize, add 2% sucrose and milk flavor, and homogenize (2500psi, then 500psi).
Manufacturing method: sterilize, cool (4°C). Isolated soy protein 1-3%, hydrogenated vegetable oil (mp33℃) 3%,
Lactose Shugar 5%, emulsifier 0.4%, carrageenan stabilizer 0.02%, diphosphate stabilizer 0.2%,
Add water to flavor to 100%, stir,
Manufacturing method involves temperature treatment at 100℃, homogenization, and cooling.

However, even in the latter method, a protein drink containing a high concentration of isolated soybean protein is not known. Also, protein drinks containing plant extracts are not known.

(Purpose) The present inventors conducted research with the aim of producing a protein drink using isolated soybean protein as a protein source, more specifically a high protein protein drink, and a protein drink containing plant extracts.

(Progress) The present inventors attempted to produce a high-protein drink containing isolated soy protein as the main ingredient, but when the isolated soy protein reached a high concentration, the viscosity increased and gelation occurred. The problem was that the odor was strong and made it difficult to drink as a drink.

As a result of intensive research to solve these problems, we have found that the above problems can be solved by using isolated soybean protein that has been hydrolyzed.
Furthermore, the problem is that it is the most important as a drink and requires characteristics. Therefore, as a result of further various studies regarding this point, we have completed the present invention with the knowledge that plant-based flavoring agents, especially plant extracts, harmonize with this protein drink and that a delicious plant-based protein drink can be obtained. .

(Structure) The present invention is a method for producing a protein drink that is mainly composed of isolated soybean protein, fats and oils, water, sugars, etc., and is homogenized and sterilized. This is a method for producing a protein drink characterized by using isolated soybean protein in a percentage of 6 to 45%.

Generally, protein drinks contain soybean protein, fats and oils, water, sugars, etc. as main ingredients, and are obtained by homogenization, sterilization, etc.

It is important from the viewpoint of viscosity and flavor that the soybean protein used in the present invention has a hydrolysis rate of 6 to 45% among isolated soybean proteins.

When the hydrolysis rate is less than 6%, the effect of lowering the viscosity of the protein drink is not significant, and the effect of improving flavor (soybean odor) is not significant either. As the hydrolysis rate increases, the viscosity-reducing effect becomes more pronounced and it becomes easier to obtain a high-protein drink, but if it exceeds 45%, the drink becomes bitter and has an amino acid taste, which is not desirable.

Methods for obtaining isolated soybean protein with a hydrolysis rate of 6 to 45% include acid decomposition and enzymatic decomposition, but enzymatic decomposition is preferred from the viewpoint of flavor improvement effect. The enzymes used at this time include those of animal origin;
Suitable are those whose main component is a proteolytic enzyme of plant origin, microbial origin, etc., and preferably one containing an endo-type protease. A known method can be used for the hydrolysis.

The hydrolysis rate was defined as the percentage of nitrogen soluble in trichloroacetic acid with a final concentration of 0.2M relative to the total nitrogen.

In the present invention, isolated soybean protein can be used up to 15 W/W% depending on the hydrolysis rate. In other words, the greater the hydrolysis rate, the greater the viscosity-lowering effect of the protein drink, making it possible to use isolated soybean protein at a high concentration.

Other known raw materials such as fats and oils, sugars, water, and food additives can be used.

Although the protein drink obtained in this way contains a high concentration of protein, it does not have the soy odor of conventional soy milk, does not contain flatulent oligosaccharides, has a light flavor, and has a low viscosity. , it can be freely consumed as a drink as it is.

However, to make the drink even more delicious, it can be given a more distinctive flavor. In other words, after examining various flavoring agents that would go well with drinks, they found that plant extracts were the most suitable. There are many types of flavoring agents, but when animal-based flavoring agents such as animal extracts are used in this protein drink, the taste becomes liberated, and even though the flavoring agent alone is delicious, it becomes a foreign taste in this protein drink. It is felt as such and has a negative effect.
In addition, synthetic seasonings have a looser taste than animal extracts, lack depth and richness, and do not have the harmonizing effect of taste that characterizes this protein drink. However, plant flavoring agents such as plant extracts harmonize well with the present protein drink and have the effect of creating a synergistic delicious taste. Examples of plant extracts that can be used include grain extracts such as corn extract, brown rice extract, and malt extract, nut extracts such as almond oil, seaweed extracts such as kelp powder, and processed products thereof.

The amount of this plant extract used varies depending on its form (powder, extract, etc.), protein concentration of this protein drink, etc., but is approximately 0.025 to 0.5 W/W.
% (in terms of dry matter of plant extract) can be used.

The present protein drink is usually served in a liquid form for drinking, but it can be dried into a powder or granule form, and reconstituted with water as appropriate to reach the above-mentioned concentration before drinking.

As a drying means, known methods such as spray drying and freeze drying can be used. When flavoring is added, freeze-drying is suitable from the perspective of preserving flavor. Furthermore, if a drying method that involves heat such as spray drying is used, a caramel-like flavor can be produced by blending this protein drink.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Soy milk was extracted from defatted soybeans by a conventional method, and the pH was adjusted to 4.5 using hydrochloric acid to obtain acid-precipitated curd. Wash this with water (twice) to remove whey components, then
The pH was adjusted to 7.0 with 4N NaOH to obtain a soybean protein solution (A). This was heated to 30℃, and using trypsin (200 units manufactured by Wako Pure Industries, Ltd.), the hydrolysis rate was determined by a conventional method.
After hydrolysis to 8.0%, heat (at 80℃)
30 minutes) to inactivate the enzyme. The thus obtained enzymatically separated protein solution was spray-dried by a conventional method to obtain an enzymatically separated protein.

Note that the hydrolysis rate was expressed as the percentage of nitrogen soluble in trichloroacetic acid at a final concentration of 0.2M to the total nitrogen.

Next, 4 parts of the enzymatically decomposed isolated protein was added to 87.3 parts by weight (the following parts) of water, and the temperature was raised to 60° C. while stirring and dissolving in a homomixer (manufactured by Tokushu Kika Kogyo) for 20 minutes. To this, add 0.2 parts of lecithin dissolved in 4 parts of sunflower oil and pre-emulsify it, then add starch syrup (solid content 75w/
Add 2.5 parts of w%) and 2 parts of sugar, and homogenize in the first stage using a high-pressure homogenizer at a pressure of 50 kg/cm ² .
Sterilize at 145℃ for 5 seconds using a steam blowing instant sterilizer,
A protein drink was obtained by performing second stage homogenization at 150 Kg/cm ² .

It had a low viscosity and was delicious with little soy odor.

Example 2 In the same manner as in Example 1, a soybean protein solution (A) was obtained from defatted soybeans. This was heated to 55℃ and the hydrolysis rate was determined using Bacillus subtilis alkaline protease (100,000 units).
The mixture was hydrolyzed to 18% and heat sterilized in the same manner to obtain an enzymatically decomposed protein solution.

A protein drink was obtained by processing in the same manner as in Example 1 using the following formulation.

(Composition) Enzyme-decomposed protein solution (11%) 80 parts Refined coconut oil 6 parts High-fructose corn syrup mixed with sugar 2.5 parts Monoglyceride 0.2 parts Salt 0.1 part Water 8.7 parts It had a low viscosity and was delicious with little soy odor. .

Example 3 In the same manner as in Example 1, a soybean protein solution (A) was obtained from defatted soybeans. After heating it to 95℃ while blowing steam into it, immediately add cold water to quickly cool it to 70℃.
It was then cooled down to 50°C by indirect cooling. Add papain (800 units) and hydrolyze to a hydrolysis rate of 20%, then add papain again to a hydrolysis rate of 40%.
It was hydrolyzed until After neutralization to pH 7.0 with 4N NaOH, the enzyme was inactivated by heating (90°C for 30 minutes) and spray-dried to obtain enzymatically decomposed isolated protein.

A protein drink was obtained by processing in the same manner as in Example 1 using the following formulation.

(Composition) Enzyme-degraded isolated protein 12 parts rapeseed hydrogenated oil 5 parts palm oil 5 parts sorbitol 5 parts reduced malt starch syrup 5 parts stevia 0.01 part sugar ester 0.1 part sorbitan fatty acid ester 0.1 part lecithin 0.2 part water 65.4 parts Obtained protein drink It was rich and delicious with little soy odor, and when diluted three times with cold water, it was refreshing and easy to drink.

Example 4 The protein drink obtained in the same manner as in Example 2 was spray-dried and powdered using a conventional method. When an appropriate amount of this was dissolved in water, a protein drink with a caramel-like flavor and a good flavor could be obtained.

Example 5 When preparing a protein drink in the same manner as in Example 1 using the enzymatically isolated protein obtained by spray-drying the enzymatically isolated protein solution obtained in the same manner as in Example 2 and using the following formulation as a base, Table-1 was used. We added the flavoring agents shown below to investigate flavoring agents that would be compatible with protein drinks.

(Base formulation) Enzyme-degraded isolated protein 4 parts Safflower oil 3 parts Sugar 2 parts Water Candy 2.5 parts Lecithin 0.2 parts Salt 0.1 part Water 88.2 parts Table 1 Flavoring agent Addition ratio (parts) (Plant extract group) Corn extract (Concentration 5W/W%) 5 Roasted brown rice extract powder 0.075 Cinchona flour 0.25 Kelp powder 0.1 Malt extract powder 0.075 Almond oil 0.05 (Animal extract group) Beef powder 0.05 Chicken seasoning oil 0.025 Bonito flavor 0.05 Shrimp flavor 0.05 Scallop flavor 0.025 20 protein drinks of 200ml each obtained
It was tasted and evaluated by a panel of people.

All the panelists evaluated the products using the plant extract group as having a good taste and a delicious taste. On the other hand, five of the panelists tried to force themselves to drink the entire amount of the animal extract group, but all of them were unable to get used to the taste and found the taste to be rather unpleasant.

Example 6 0.15% roasted brown rice extract powder and 0.15% kelp powder were dissolved in enzymatically separated protein solution (11%) obtained in the same manner as in Example 2, and then spray-dried to obtain seasoning enzymatically separated protein. Ta. A protein drink was obtained by processing in the same manner as in Example 1 using the following formulation.

(Composition) Seasoning enzymatically separated protein 6.1 parts Safflower oil 3 parts Sugar 2 parts Water Candy 2.5 parts Lecithin 0.2 parts Salt 0.1 part Milk flavor 0.05 parts Water 86.05 parts Umami, warm and easy to drink. It was hot.

(Effects) As detailed above, the present invention has made it possible to produce a delicious protein drink containing isolated soybean protein at a high concentration, as well as a protein drink having the characteristic of containing plant extracts.

Claims (1)

[Scope of Claims] 1. In a method for producing a protein drink containing isolated soybean protein, fats and oils, water, and saccharides as its main components, which is homogenized and sterilized, Percentage is 6 to
A method for producing a protein drink characterized by using 45% isolated soybean protein. 2. The production method according to claim 1, wherein the content of isolated soybean protein is 4 to 15 W/W%. 3. The manufacturing method according to claim 1, which includes a plant extract.