JPS6070042A - Production of protein drink - Google Patents

Abstract

PURPOSE:To produce a protein drink having a low viscosity and improved flavor in spite of a high protein concentration, by using a separated soybean protein having a specific hydrolysis ratio as a protein source. CONSTITUTION:A protein drink containing a separated soybean protein as one of main components is prepared by the conventional method. In the process, a separated soybean protein having 6-45% hydrolysis ratio is used in an amount within 4-15wt% range, and if desired a vegetable extract, e.g. corn extract or unpolished rice extract, etc. is incorporated in the drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a protein drink, and more specifically, provides: (1) a protein drink with low viscosity and excellent flavor despite high protein concentration, and (2) a protein drink containing a plant extract. It is something.

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

- is made from soybeans or defatted soybeans, and its ingredients are 3.0-3.6% protein, 2.0-4.0% oil,
2.0-5.0% carbohydrates is standard. Concentrated soy milk (C
Even what is known as ondensed soymilk contains 4.2% protein, 7.6% oil, 74% water,
Others accounted for 14.2%. The other - is Dairylike Soymilk using isolated soy protein.
), for example, the following manufacturing method is known. ■
Refined oil and an emulsifier such as lecithin were added to an aqueous solution of about 3.4% isolated soybean protein, and after neutralization, 2% sucrose and milk flavor were added and homogenized (2500 pst, then 500 pst).
00 psi) L/, sterilized and cooled (4° C.) manufacturing method.

■Isolated soybean protein 1-3%, hydrogenated vegetable oil (mp33℃) 3
%, lactose sugar - 5%, emulsifier 0.4%, carrageenan stabilizer 0.02%, diphosphate stabilizer 0.2%,
Add water to flavor to 100%, stir, 1
Production method involves temperature treatment at 00°C, homogenization, and cooling.

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

(Purpose) The present inventors conducted research with the aim of producing a protein drink using isolated soybean protein as a protein source, more specifically, (1) a high protein protein drink, and (2) a protein drink containing a plant extract.

(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 gelled. They faced the problem of a strong characteristic odor that inhibited the ease of drinking it as a beverage.

As a result of intensive research in order to solve these problems, using isolated soybean protein that has been hydrolyzed has solved the above problems.
I gained knowledge that can solve the problem.

Furthermore, problem (2) is the most important as a drink and requires special characteristics. Therefore, as a result of further research on this point, we were able to complete 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. Ta.

(Structure) The present invention is a method for producing a protein drink whose main component is isolated soy protein, in which the hydrolysis rate of the isolated soy protein is 6 to 45%.

Generally, protein drinks consist of soy protein, oil, water,
It mainly contains sugars and is obtained through 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. The higher the hydrolysis rate, the more pronounced the viscosity-reducing effect becomes, making it easier to obtain a high-protein drink.
If it exceeds 5%, the drink will taste bitter or have 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 enzyme used at this time is suitably one whose main component is a proteolytic enzyme of animal origin, 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, the isolated soybean protein is
Up to 5-/-% can be used. That is, the greater the hydrolysis rate, the greater the viscosity-lowering effect of the present protein link, making it possible to use isolated soybean protein at a high concentration.

5- 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, and has a light flavor and 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 extracts and other animal-based flavoring agents are used in this protein drink, the taste becomes liberated, and even if 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 are perceived to be second to animal extracts in terms of taste, lack depth and richness, and do not have the harmonizing effect on 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 synergistically creating a 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 to be used varies depending on its form (powder, extract, etc.), protein concentration of this protein link, etc., but approximately 0.025 to 0.5 W/W% (based on dry matter of plant extract) should be used. I can do it.

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

Freeze-drying is suitable from the viewpoint of 1 mm i≦. 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 pl was extracted using hydrochloric acid.
It was adjusted to +4.5 and an acid precipitated card was obtained. Wash this with water (2
4 times) to remove whey components, then 4N Na01l
The pl was adjusted to pl+7.0 to obtain a soybean protein solution (A). This was heated to 30°C, and trypsin (manufactured by Wako Pure Chemical Industries, Ltd.)
2000 units), and the hydrolysis rate was 8.0% using a conventional method.
After hydrolyzing until 20%, the enzyme was deactivated by heating (80° C. for 30 minutes). The enzymatically separated protein solution thus obtained was spray-dried by a conventional method to obtain a flint of the enzymatically separated protein.

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

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 the mixture in a homomixer (manufactured by Tokushu Kika Kogyo) for 20 minutes. After pre-emulsifying 0.2 parts of lecithin dissolved in 4 parts of sunflower oil, 2.5 parts of starch syrup (solid content 75 w/w%) and 2 parts of sugar were added, and using a high-pressure homogenizer, 50 kg was prepared.
The first stage homogenization was carried out at a pressure of /ct&, sterilized for 5 seconds at 145℃ using a steam blowing instant sterilizer, and the second stage homogenization was carried out at a pressure of 150℃.
Kg/c+a was used to obtain a protein link.

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

Example 2 Soybean protein solution (A) was prepared from defatted soybeans in the same manner as in Example 1.
I got it. This was heated to 55°C, hydrolyzed using Bacillus subtilis alkaline protease (100,000 units) until the hydrolysis rate reached 18%, and heat sterilized in the same manner to obtain an enzymatically separated protein solution.

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

(Composition) 9- Enzyme-degraded separated protein solution (I1w/w%) 80 parts Monoglyceride 0.2 parts Salt 0.1 part Water 8.7 parts It had low activity and was delicious with little soy odor.

Example 3 Soybean protein solution (A) was prepared from defatted soybeans in the same manner as in Example 1.
I got it. After blowing steam into the mixture, it was heated to 95°C, immediately cooled to 70"C by adding cold water, and then cooled to 50°C by indirect cooling. Papain (800 units) was added, and the hydrolysis rate was 20%. Papain was added again to hydrolyze until the hydrolysis rate reached 40%.After neutralizing to pH 7.0 with 4N NaOH, the enzyme was deactivated by heating (90°C for 30 minutes). The enzymatically decomposed isolated protein was obtained by spray drying.

10- A protein link 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 The protein drink obtained in 65.4 parts had a rich flavor and was delicious with little soy odor, and a product diluted three times with cold water was also light 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 link 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 study flavoring agents that would be compatible with protein drinks.

(Base formulation) Enzyme-degraded isolated protein 4 parts Flower oil 3 parts Sugar 2 parts Starch syrup 2.5 parts Lecithin 0.2 parts Salt 0.1 part Table-1 Flavor Addition ratio (parts) (Plant extract group) Corn extract (Concentration 5W/%) 5 Roasted brown rice extract powder 0.075 Cinchona flour 0.25 Kelp powder 0.1 Malt extract powder 0. OT5 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 Tasted and evaluated by a panel of 13 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 people on the panel tried to force themselves to drink the entire amount of the animal extract group, but all of them couldn't get used to the taste and ended up drinking it all.
The taste was rated as rather unpleasant.

Example 6 Enzyme-degraded separated protein solution (11%) obtained in the same manner as Example 2
) with roasted brown rice extract powder 0.15%, kelp powder 0.1%
After dissolving 5% of the solution, it was spray-dried to obtain a seasoning enzymatically decomposed isolated protein. A protein link was obtained by processing in the same manner as in Example 1 using the following formulation.

(Composition) C1] Seasoning Enzyme-degraded Separated Protein ■1 part Flower oil 3 parts Sugar 2 parts Starch syrup 2.5 parts Lecithin 0.2 parts 14- Salt 0.1 part It has a delicious taste and is easy to drink with a light taste. Ta.

(Effects) As detailed above, the present invention has made it possible to produce (1) a delicious protein drink containing isolated soybean protein at a high concentration, and (2) a protein drink having the characteristics of containing plant extracts.

Patent applicant: Fuji Oil Co., Ltd. Agent: Patent Attorney Kiyoshi Kadowaki 15- 251-

Claims (4)

[Claims] (1) A method for producing a protein drink containing isolated soy protein as a main component, wherein the isolated soy protein has a hydrolysis rate of 6 to 45%. (2) The production method according to claim 11, 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. (4) The manufacturing method according to claim (1), wherein the protein link is a dried product.