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WO2021066005A1 - Procédé de fabrication de divers aliments émulsifiés à base de plantes - Google Patents

Procédé de fabrication de divers aliments émulsifiés à base de plantes Download PDF

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Publication number
WO2021066005A1
WO2021066005A1 PCT/JP2020/037134 JP2020037134W WO2021066005A1 WO 2021066005 A1 WO2021066005 A1 WO 2021066005A1 JP 2020037134 W JP2020037134 W JP 2020037134W WO 2021066005 A1 WO2021066005 A1 WO 2021066005A1
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WO
WIPO (PCT)
Prior art keywords
mass
protein
composition
vegetable protein
less
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2020/037134
Other languages
English (en)
Japanese (ja)
Inventor
弘志 狩野
貴康 本山
量太 井上
敬祐 前川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2019178769A external-priority patent/JP7562942B2/ja
Priority claimed from JP2019178835A external-priority patent/JP7532758B2/ja
Priority claimed from JP2019181100A external-priority patent/JP7329408B2/ja
Application filed by Fuji Oil Holdings Inc filed Critical Fuji Oil Holdings Inc
Priority to CN202080068414.1A priority Critical patent/CN114449903A/zh
Publication of WO2021066005A1 publication Critical patent/WO2021066005A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to various plant-based emulsified foods. More specifically, the present invention relates to a method for producing a plant-based whitener composition and a beverage using the composition. The present invention also relates to a method for producing a plant-based liquid nutritional composition. The present invention also relates to a method for producing a plant-based cream substitute.
  • Milk proteins such as whitener casein have low viscosity even in high-concentration solutions, and have both high emulsifying properties and solubility, so they are widely used as raw materials for whitener used in coffee and black tea. Milk protein is also widely used as a raw material for containerized coffee beverages containing milk components.
  • emulsifiers such as sucrose fatty acid ester and organic acid monoglyceride may be used in most commercially available whiteners and coffee beverages.
  • the reason why emulsifiers are used is to obtain whiteners with high acid resistance, heat resistance, and emulsion stability that do not cause aggregation or feathering even when exposed to acidic and high temperature conditions such as coffee. This is because the emulsifying property of milk protein may not be sufficient.
  • soy protein and pea protein may be inferior to milk proteins in terms of high viscosity when made into a solution, solubility, heat resistance due to retort heating, etc., and thickening and agglomerates. Problems such as the occurrence of protein are more likely to occur than milk protein, and the amount of the protein may be limited. Such a point becomes an inhibitory factor, and the current situation is that the use of vegetable protein as a substitute for milk protein has not progressed easily.
  • Patent Document 1 provides a technique for obtaining whitener by adding a reducing sugar to isolated soybean protein and heat-treating it to promote the Maillard reaction while performing enzymatic decomposition and combining such a protein material with an emulsifier.
  • Patent Document 2 provides a technique for obtaining a fat-containing soybean protein material by heat-treating a protein at 140 ° C. for about 30 seconds and then performing enzymatic decomposition and then adding fat and oil. Using this fat-containing protein material, an emulsifier is added to obtain a whitener.
  • the techniques of Patent Documents 1 and 2 are intended to reduce the viscosity while maintaining the solubility of the protein by improving the vegetable protein material.
  • the liquid nutritional composition is a nutritional food obtained by liquefying the ingredients used in a normal diet, and is required to contain a well-balanced amount of nutrients essential for human life. Therefore, it generally contains minerals necessary for the body, as well as fats and oils, sugars, and proteins, which are the main sources of calories.
  • the calories of the liquid nutritional composition are often designed to be 1 kcal / ml or more, and the amount of the protein source blended increases as the calories are set higher.
  • emulsifiers such as sucrose fatty acid ester and organic acid monoglyceride have been used in most commercially available liquid nutritional compositions.
  • the reason why emulsifiers are used is that they are exposed to high temperature conditions during heat sterilization during the manufacturing process of liquid nutritional compositions, and due to the reaction between proteins and minerals, aggregation and precipitation, increase in solution viscosity and gelation. This is to prevent the occurrence of such substances, and in order to obtain a liquid nutritional composition to which a high degree of heat resistance and emulsion stability are imparted, the emulsifying property of the milk protein alone is insufficient.
  • vegetable proteins such as soybean protein and pea protein have poor resistance to high mineral environment and retort heating, and have problems such as high viscosity and generation of a large number of aggregates when blended in a liquid nutritional composition. ..
  • the liquid nutritional composition is directly administered to the stomach through a tube, clogging or the like may occur in the tube.
  • the liquid nutritional composition is inferior to the milk protein in terms of high viscosity, solubility, and heat resistance due to retort heating, etc., and problems such as thickening and generation of aggregates are problems with the milk protein. It is more likely to occur, and the blending amount is limited. Such a point becomes an inhibitory factor, and the current situation is that the use of vegetable protein as a substitute for milk protein has not progressed easily.
  • Patent Document 3 shows a liquid nutritional composition using a soybean proteolytic product.
  • the ratio of vegetable protein used to total protein is low, and no specific example using vegetable protein is disclosed in the first place. Therefore, it is unclear what kind of soybean proteolytic product is used, but it is assumed that a type with a considerably high degree of enzymatic decomposition is used in order to prevent agglutination with minerals when used in a liquid nutritional composition. Will be doing. Soy protein degradation products with a high degree of enzymatic degradation are less likely to cause agglutination reactions with minerals, but soy protein degradation products with a low degree of enzymatic degradation or undegraded soy protein are used to provide liquid nutrition with less aggregation and precipitation. No disclosure is made about obtaining the composition.
  • Patent Document 4 discloses a liquid nutritional composition to which a specific soybean protein material having a protein content of 50% by mass or more, an NSI of less than 50, and an aqueous solution pH of less than 6.8 is added.
  • a specific soybean protein material having a protein content of 50% by mass or more, an NSI of less than 50, and an aqueous solution pH of less than 6.8 is added.
  • the soybean protein material has low solubility, the texture tends to be rough, and it is essential to use a dispersion stabilizer so that precipitation does not occur during storage.
  • milk proteins such as casein have low viscosity even in high-concentration solutions and have both high emulsifying properties and solubility, so they are widely used as raw materials for cream substitutes.
  • soy protein and pea protein are inferior to milk proteins in terms of emulsifying property, whipping property, solubility, and high viscosity when made into a solution, and thickening and generation of aggregates are generated.
  • Such problems are more likely to occur than milk protein, which limits the amount of protein and the function of cream substitutes.
  • Such a point becomes an inhibitory factor, and the current situation is that the use of vegetable protein as a substitute for milk protein has not progressed easily in the field of cream substitutes.
  • the present invention is a plant-based whitener or coffee beverage, a plant-based liquid nutritional composition, which contains a vegetable protein material and has satisfactory physical characteristics such as acid resistance, heat resistance, and emulsion stability.
  • An object of the present invention is to provide a technique capable of producing various emulsified foods such as plant-based cream substitutes. Specific issues are listed below.
  • the liquid nutritional composition contains a high amount of proteins and minerals (particularly, Group II element compounds such as calcium and magnesium), and milk proteins such as casein sodium are frequently used. Among them, it is necessary to manufacture a product having excellent heat resistance and emulsion stability without using an emulsifier while health preference is increasing, but there are many technical difficulties. Furthermore, as the need for plant-based foods is increasing, it is extremely difficult to use vegetable protein, which tends to have lower heat resistance and emulsion stability than milk protein, as a milk substitute raw material. Further, when a product having a higher calorie content of 1.5 kcal / ml or more is produced among the liquid nutritional compositions, the concentration of each component becomes high, so that the above difficulty is further increased.
  • a specific vegetable protein material satisfying the following requirements a) to d) was selected as a substitute for the milk protein as the protein material used as a raw material for the above-mentioned various emulsified foods. It was found that the above-mentioned problems could be solved by adding the above-mentioned protein, and the present invention was completed.
  • a) The protein content in the solid content is 50% by mass or more
  • b) NSI is 67 or more
  • c) According to the measurement result of the molecular weight distribution, the area ratio of 10000 Da or more is 30 to 80%, and the area ratio of 2000 Da or more and less than 10000 Da is 20 to 50%.
  • d) Do not gel when the 22% by weight solution is heated at 80 ° C. for 30 minutes.
  • the vegetable protein material having the above-mentioned characteristics a) to d) may be hereinafter referred to as "the present vegetable protein material".
  • the present invention provides the following more specific solutions included in the above-mentioned solutions in line with the above-mentioned first to third problems.
  • A. First Invention In view of the first problem, the present inventors have selected a specific vegetable protein material as a substitute for a part or all of milk protein as a protein material as a raw material for whiteners and coffee beverages. It has been found that when this is added, a plant-based whitener or coffee beverage having satisfactory acid resistance and heat resistance can be obtained. Further, they have found that a plant-based whitener or coffee beverage having satisfactory acid resistance and heat resistance can be obtained without adding a milk protein or a synthetic emulsifier, and have completed the present invention.
  • the first invention includes the following configurations.
  • (1) In the production of a plant-based whitener composition in which the ratio of vegetable protein to total protein is 50% by mass or more and the ratio of milk protein is less than 50% by mass.
  • a method for producing a plant-based whitener composition which comprises using this vegetable protein material as a raw material.
  • (2) The production method according to (1) above, wherein the vegetable protein material has a characteristic that the viscosity of an aqueous solution prepared so that the protein content is 10% by mass is 50 mPa ⁇ s or less.
  • (3) The production method according to (1) or (2) above, wherein the vegetable protein material further contains a chelate compound.
  • the second invention includes the following configurations.
  • (1) In the production of a plant-based liquid nutritional composition in which the ratio of vegetable protein to total protein is 50% by mass or more and the ratio of milk protein is 50% by mass or less.
  • a method for producing a plant-based liquid nutritional composition which comprises using this vegetable protein material as a raw material.
  • (2) The production method according to (1) above, wherein the vegetable protein material has a characteristic that the viscosity of an aqueous solution prepared so that the protein content is 10% by mass is 50 mPa ⁇ s or less.
  • (3) The production method according to (1) or (2) above, which does not contain milk protein as a raw material for the liquid nutritional composition.
  • the present inventors selected a specific vegetable protein material as a substitute for milk protein as a protein material as a raw material for a cream substitute, and when this was added, the milk protein was not added. We have found that a plant-based cream substitute with satisfactory emulsifying properties and emulsifying stability can be obtained, and have completed the present invention.
  • the third invention includes the following configurations.
  • (1) In the production of a plant-based cream substitute composition in which the ratio of vegetable protein to total protein is 50% by mass or more and the ratio of milk protein is less than 50% by mass.
  • a method for producing a plant-based cream substitute which is characterized by using this vegetable protein material as a raw material.
  • (2) The production method according to (1) above, wherein the vegetable protein material has a characteristic that the viscosity of an aqueous solution prepared so that the protein content is 10% by mass is 50 mPa ⁇ s or less.
  • (3) The production method according to (1) or (2) above, which does not contain milk protein as a raw material for the cream substitute.
  • (4) The production method according to any one of (1) to (3) above, wherein the cream substitute is for whipped cream.
  • the plant-based whitener composition of the first invention, the plant-based liquid nutritional composition of the second invention, and the plant-based cream substitute of the third invention are all common in the production of the present plant.
  • the technical feature is that a sex protein material is used as a raw material.
  • embodiments of various methods for producing emulsified foods of the present invention will be described in detail.
  • the explanation of the terms common to the first invention to the third invention is described in the section of the embodiment of the first invention for the common part, and in the second invention and the third invention, the specific embodiment of each invention. The part will be described.
  • the term "whitener composition” refers to a composition mainly used for emulsifying liquid foods such as beverages and soups and solid foods such as jellies and frozen desserts.
  • the composition may be in the form of liquid, lumpy, granular or powdery.
  • Protein is essential as a component of the Whitener composition, and if necessary, it contains lipids, carbohydrates, salts and the like. It is typically used for foods having a bitter taste such as coffee, black tea, and green tea, and can be used not only for emulsion purposes but also for imparting a mild feeling. It is also used not only for beverages such as coffee and tea, but also for coffee jelly, pudding, and fruit jelly.
  • a typical commercial product is called a coffee whitener (coffee creamer), but the name is not limited to this.
  • the term "plant-based” means that it is mainly composed of plant raw materials, and in particular, it means that the protein contained is mainly derived from plants. More specifically, in order for the Whitener composition to be plant-based, the ratio of the vegetable protein to the total protein contained in the Whitener composition is 50% by mass or more. The ratio in a certain embodiment is 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, most preferably 100% by mass.
  • the ratio of milk protein derived from casein salt, skim milk powder, etc. to the total protein contained in the whitener composition is less than 50% by mass.
  • the ratio in a certain embodiment is 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. It can be 5, 5% by mass or less, or 3% by mass or less, and most preferably 0% by mass, that is, it does not contain milk protein as a raw material for the Whitener composition.
  • the effect of replacing the milk protein with the vegetable protein is further enhanced, and the effect of the present invention becomes more meaningful.
  • the plant-based whitener composition of the present invention (hereinafter referred to as “the whitener composition”) is made from a vegetable protein material.
  • the term "vegetable protein material” refers to a food material containing vegetable protein as a main component and used as a raw material in various processed foods and beverages.
  • examples of the origin of the vegetable protein material include beans such as soybeans, pea, green beans, rupin beans, chick beans, green beans, flat beans, and sardines, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, and corn. , Soba, wheat, grains such as rice, vegetables, fruits and the like.
  • soybean-derived protein material it is prepared by further concentrating and processing protein from soybean raw materials such as defatted soybean and whole soybean, and generally, isolated soybean protein, concentrated soybean protein, powdered soymilk, or them. Is conceptually included, such as those processed in various ways.
  • a whitener composition having satisfactory quality in terms of acid resistance and heat resistance can be obtained only by selecting an arbitrary vegetable protein material as a protein and adding it so as to have the above composition range. Is difficult. That is, it is important in the present invention to select and combine specific vegetable protein materials that satisfy the requirements a) to d) shown below in the above composition range.
  • the specific vegetable protein material used in this Whitener composition has a protein content of 50% by mass or more in the solid content.
  • the value of the protein content may be 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more.
  • isolated protein protein isolate
  • isolated soybean protein protein isolate
  • isolated soybean protein for example, isolated soybean protein and the like are included.
  • the use of a vegetable protein material contained in the above range with high protein purity is suitable for efficiently increasing the protein content in the Whitener composition.
  • the specific vegetable protein material used in this Whitener composition has an NSI (Nitrogen Solubility Index) of 67 or more, which is used as an index of protein solubility. More preferably, those 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.
  • NSI Nonrogen Solubility Index
  • a protein is insolubilized, for example, an enzymatic decomposition treatment, a mineral addition treatment, or the like is not performed, or even if the insolubilization treatment is performed, a lysis treatment is subsequently performed. It is preferable to use the one that has been made.
  • a high NSI of the vegetable protein material indicates high dispersibility in water, which can contribute to the dispersion stability of the Whitener composition. If the NSI is too low, precipitation is likely to occur in the Whitener composition itself, and the storage stability is lowered, which is not preferable.
  • the NSI is represented by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on the method described later, and in the present invention, it is a value measured according to the method described later.
  • the area ratio of the molecular weight distribution is 30 to 80% for 10,000 Da or more and 2000 Da or more and less than 10,000 Da. Is 20 to 50%. Also, in certain embodiments, the area ratio of less than 2000 Da is 15% or less. The area ratio of 10,000 Da or more is further preferably 30 to 75%, 35 to 75%, 40 to 70% or 45 to 70%. The area ratio of 2000 Da or more and less than 10000 Da is further preferably 20 to 45%, 25 to 45%, 25 to 40% or 25 to 35%. The area ratio of less than 2000 Da is further 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 0% or more, 1% or more, 1.5% or more, 2% or more, or 3% or more.
  • the fact that the molecular weight distribution of the vegetable protein material is in such a range indicates that many of the undegraded proteins that have not been subjected to any decomposition treatment have a moderately low molecular weight, but are highly degraded. It shows that the number of low molecular weight peptides produced is small. Having such a molecular weight distribution of the vegetable protein can contribute to the emulsion stability of the Whitener composition itself and the Whitener suitability such as acid resistance and heat resistance. The measurement of the molecular weight distribution shall be based on the method described later.
  • the specific vegetable protein material used in the Whitener composition does not show gelation property when this solution is heated at a high concentration.
  • the presence or absence of gelling property shall be confirmed in more detail by the method described later, but it is important that the 22% by mass solution does not gel when heated at 80 ° C. for 30 minutes.
  • the fact that the vegetable protein material does not have heat gelling property indicates that the solution viscosity of the whitener composition is low, and the viscosity of the whitener composition does not easily increase even when heated by retort heating or the like. Contributes to the stability of the composition against temperature changes.
  • the viscosity of the whitener composition increases due to heating, and when the whitener composition is added to coffee or the like, other raw materials and whitener are used. Mixability with the composition is poor, which is not preferable.
  • a vegetable protein material with a high NSI generally exhibits gelling properties by heating in its high-concentration solution.
  • vegetable proteins having a low area ratio in the high molecular weight region in the molecular weight distribution are less likely to exhibit heat gelling properties, but generally have an NSI of less than 90 and reduced solubility. is there.
  • the above-mentioned specific vegetable protein material used in the present Whitener composition does not show gelling property by heating while maintaining a high NSI of the protein by slightly lowering the area ratio of the polymer region. Is.
  • the specific vegetable protein material used in this Whitener composition is not necessarily limited as long as it satisfies the characteristics a) to d) above, but the viscosity of this vegetable protein material solution is constant.
  • the viscosity is preferably low, specifically 50 mPa ⁇ s or less, preferably 40 mPa ⁇ s or less, more preferably 35 mPa ⁇ s or less, still more preferably 30 mPa ⁇ s or less, even more preferably.
  • the lower limit of the viscosity is not particularly limited, and examples thereof include 0.5 mPa ⁇ s or more and 1 mPa ⁇ s or more. The viscosity is measured by the method described later.
  • the specific vegetable protein material used in the Whitener composition is not necessarily limited as long as it satisfies the properties a) to d) above, but in some embodiments, it contains a chelate compound. Is preferable.
  • the chelate compound is contained in a specific vegetable protein material, so that it is possible to impart properties having more excellent acid resistance. It is particularly effective when the pH of an acidic beverage is 6 or less, further 5.8 or less, further 5.5 or less, and further 5 or less.
  • the chelating compound examples include phosphoric acid, primary phosphoric acid, secondary phosphoric acid, polyvalent phosphoric acid, metaphosphoric acid, condensed phosphoric acid, phytic acid, citric acid, gluconic acid, tartrate acid, alkali metal salts thereof, EDTA and the like. Is used.
  • the alkali metal is sodium or potassium.
  • the content of the chelate compound in the vegetable protein material is preferably 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 represents the content of the chelate compound externally added during the production of the vegetable protein material, and is used as a raw material plant for the vegetable protein material. Derived chelating compounds such as phytic acid shall be excluded.
  • the above vegetable protein material is filtered, gel filtered, chromatographically, and centrifuged so as to have the above molecular weight ratio by slightly decomposing the vegetable protein or after decomposing it to some extent.
  • the above treatment may be combined with a slight modification treatment, or the modification treatment may not be performed.
  • treatments for degrading or denaturing proteins include enzyme treatment, acid treatment, alkali treatment, heat treatment, cooling treatment, high pressure treatment, reduced pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, sonication treatment, and electrolysis. Treatment, a combination thereof, and the like can be mentioned.
  • all the treatments may be continuously performed from the raw materials, or may be performed after a certain period of time.
  • a commercially available product that has undergone a certain treatment may be used as a raw material for another treatment.
  • Those skilled in the art can appropriately set the conditions for these treatments, such as enzyme activity, concentration of acids, alkalis, solvents, minerals, etc., temperature, pressure, output intensity, current, time, and the like. In the present specification, such a process is referred to as a "molecular weight distribution adjustment process" for convenience.
  • the vegetable protein material that has undergone the molecular weight distribution adjustment treatment and the vegetable protein that has not undergone the molecular weight distribution adjustment treatment are mixed to form a specific vegetable protein material used in the present Whitener composition. May be good.
  • the ratio of the two can be appropriately adjusted within a range that satisfies the above characteristics, but the mass ratio is, for example, 1:99. ⁇ 99: 1, for example, 50:50 to 95: 5, 75:25 to 90:10 and the like.
  • only the vegetable protein material that has undergone the molecular weight distribution adjustment treatment is used as the specific vegetable protein material used in the Whitener composition.
  • the content of the vegetable protein material in the Whitener composition is 2 to 100% by mass, 5 to 100% by mass, 12 to 95% by mass, 15 to 90% by mass, etc. in terms of protein in the solid content of the composition. Can be.
  • the whitener composition may contain various raw materials other than the vegetable protein material, if necessary, according to the embodiment of the whitener composition and the embodiment of the final product.
  • the whitener composition may contain oils and fats in a preferred embodiment, and is preferably in the form of an oil-in-water emulsion.
  • the type of fat or oil is not particularly limited, but the proportion of vegetable fat or oil in the total fat or oil is preferably 50% by mass or more.
  • the ratio in a certain embodiment is 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, most preferably 100% by mass.
  • processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc., and mixed fats and oils thereof can be used, and fats and oils containing medium-chain fatty acids and polyunsaturated fatty acids can also be used.
  • vegetable oils and fats can be replaced with oils and fats derived from microorganisms.
  • the oil and fat content in the Whitener composition can be 0 to 90% by mass, 5 to 88% by mass, 10 to 85, 20 to 80% by mass, or the like in the solid content of the composition.
  • the fats and oils content is calculated by including the amount of fats and oils in the protein material. The fat and oil content is measured by the acid decomposition method.
  • the Whitener composition can contain carbohydrates in some embodiments.
  • carbohydrates when the Whitener composition is in powder form, a relatively large amount of carbohydrate is used as an excipient.
  • Specific examples of carbohydrates contained in the Whitener composition include starch-containing sugars and dietary fiber. More specifically, carbohydrates include fructose, glucose, sugar, malt sugar, lactose, trehalose, water candy, coupling sugar, honey, isomerized sugar, converted sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide).
  • Xylooligosaccharides gentiooligosaccharides, nigerooligosaccharides, theandeligosaccharides, soybean oligosaccharides, etc.
  • sugar alcohols martitol, erythritol, sorbitol, palatinit, xylitol, lactitol, reduced candy, etc.
  • dextrin starches (raw starch, processed starch, etc. Etc.).
  • dietary fiber include polydextrose, indigestible dextrin, crystalline cellulose, and thickening polysaccharides.
  • the carbohydrate content in the Whitener composition can be 0-70% by weight in the solid content of the composition.
  • the lower limit value can be further set to 1% by mass or more, 2% by mass or more, 5% by mass or more, or 10% by mass or more, and particularly in the powder form, it should be 30% by mass or more, 40% by mass or more, or 50% by mass or more. Can be done. Further, the upper limit value can be further set to 65% by mass or less, 30% by mass or less, 20% by mass or less, and the like.
  • the whitener composition may contain an emulsifier in some embodiments. It is also possible in some embodiments to be free of emulsifiers.
  • the emulsifier include 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, and lecithin. These emulsifiers may be selected alone or in combination of two or more.
  • the blending amount of the emulsifier in the Whitener composition can be appropriately adjusted according to the embodiment of the Whitener composition and the embodiment of the emulsified food product which is the final product.
  • the content of the emulsifier in the Whitener composition is 0.01% by mass or less, 0.005% by mass, or 0.001% by mass or less in order to meet the needs of avoiding emulsifiers in recent years. Is preferable. In particular, it is preferable that it does not contain an emulsifier.
  • the whitener composition is characterized in that it can maintain acid resistance and heat resistance even when the emulsifier is low or non-containing.
  • the Whitener composition contains flavors, colors, preservatives, buffers, high-sweetness sweeteners, thickening polysaccharides, prebiotics, and probiotics for the purpose of adjusting flavor, color, sweetness, and viscosity.
  • Pharmaceutical active substances and the like may or may not be added as needed.
  • the median diameter of the Whitener composition is 3 ⁇ m or less, preferably 2 ⁇ m or less, 1 ⁇ m or less, 0.9 ⁇ m or less, more preferably 0.8 ⁇ m or less, still more preferably 0.7 ⁇ m or less, further. More preferably, it is in the range of 0.6 ⁇ m or less. The emulsification stability becomes better when the median diameter is in such a range. The median diameter is measured by the method described later.
  • the production of the whitener composition may be carried out according to a conventional method as appropriate according to the blending ratio of the above raw materials, and is not particularly limited. For example, it can be produced by using the methods described in International Publication No. 2010/073575 and Japanese Patent Application Laid-Open No. 2016-189719.
  • one production mode of the whitener composition containing fats and oils will be shown, but the present invention is merely an example and is not limited to such a mode.
  • the above-mentioned specific vegetable protein material and other raw materials are mixed, the solution is homogenized with a high-pressure homogenizer or the like, and if necessary, heat sterilization is performed to obtain the present Whitener composition.
  • a specific method for preparing the whitener may be a known method, and specific examples will be described below.
  • This whitener composition can be prepared using the above-mentioned specific vegetable protein material.
  • the Whitener composition can be prepared from a vegetable protein material that has undergone a molecular weight distribution adjustment treatment as a raw material.
  • the specific vegetable protein material can be easily obtained by purchasing from a manufacturer of the vegetable protein material, for example, Fuji Oil Co., Ltd., or by requesting the manufacturer to produce the material.
  • the conventional commercially available soy protein materials such as "Fujipro E”, “Fujipro CL”, “Fujipro AL”, “New Fujipro 4500", “Prorina RD-1", “Prorina 900", “Prorina HD101R”, etc. , Neither corresponds to the vegetable protein material satisfying all the characteristics of a) to d) above. Therefore, even if these are used, the present Whitener composition cannot be obtained.
  • the aqueous phase part can be prepared in any temperature range.
  • a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is contained, it can be prepared by dissolving or dispersing in a temperature range of, for example, 20 to 70 ° C., preferably 55 to 65 ° C.
  • a person skilled in the art can appropriately determine the raw material to be added to the aqueous phase portion. For example, when adding salts, water-soluble fragrances, etc., they are added to the aqueous phase portion.
  • the oil phase portion can be prepared by mixing an oil-soluble material containing oil and fat and dissolving or dispersing it in a temperature range of, for example, 50 to 80 ° C, preferably 55 to 70 ° C.
  • a person skilled in the art can appropriately determine the raw material to be added to the oil phase portion.
  • a lipophilic emulsifier is used, it is added to a part or all of the raw material fats and oils.
  • the obtained oil phase portion and aqueous phase portion are heated to, for example, 40 to 80 ° C., preferably 55 to 70 ° C., mixed and pre-emulsified.
  • Pre-emulsification can be performed using a rotary stirrer such as a homomixer.
  • After pre-emulsification it is homogenized with a homogenizer such as a homogenizer.
  • the pressure during homogenization with the homogenizer can be 3 to 100 MPa, preferably 10 to 80 MPa.
  • the obtained composition may or may not be heat sterilized if necessary.
  • the heat sterilization treatment is performed, for example, the treatment is carried out by a UHT sterilization treatment method such as an interthermal heating method or a direct heating method, and if necessary, homogenized again with a homogenizer and cooled to 2 to 15 ° C. or the like.
  • the temperature of heat sterilization can be, for example, 110 to 150 ° C., preferably 120 to 140 ° C.
  • the time of heat sterilization can be, for example, 1 to 10 seconds, preferably 3 to 7 seconds.
  • the Whitener composition obtained as described above can be hermetically packaged in a liquid state, processed into a paste, or processed into a powder, and provided as a product.
  • the Whitener composition has an extremely small emulsified particle size of 1 ⁇ m or less, preferably 0.9 ⁇ m or less at the time of preparation.
  • the Whitener composition can be adjusted to the emulsified particle size without adding an emulsifier such as lecithin or a synthetic emulsifier.
  • the present whitener composition is less likely to undergo emulsification destruction even when heat-treated, and therefore has a low viscosity and high emulsification stability.
  • Preferred examples of the viscosity include 50 mPa ⁇ s or less, 40 mPa ⁇ s or less, 35 mPa ⁇ s or less, 30 mPa ⁇ s or less, 20 mPa ⁇ s or less, 15 mPa ⁇ s or less, and the like.
  • the lower limit of the viscosity is not particularly limited, and examples thereof include 0.5 mPa ⁇ s or more and 1 mPa ⁇ s or more.
  • milky beverage refers to an apparently milky beverage such as a coffee beverage containing a milk component or milk tea, and is not limited to a beverage containing a milk component such as milk powder.
  • milky beverage refers to an apparently milky beverage such as a coffee beverage containing a milk component or milk tea, and is not limited to a beverage containing a milk component such as milk powder.
  • beverage containing fruit juice and milk components such as strawberries and melons
  • beverages containing tea components and milk components such as green tea and oolong tea are also included.
  • Container refers to a container such as an aluminum can, a steel can, a PET bottle, a bottle, or a retort pouch.
  • sealed container refers to a sealed container.
  • This whitener composition is mixed with other raw materials of an emulsion beverage, the obtained mixed solution is filled and sealed in a container, and heat sterilized by a retort sterilizer or the like to produce plant-based milk in a sealed container.
  • a turbid beverage can be produced.
  • Other raw materials include, for example, coffee extracts, black tea extracts, green tea extracts and other extracts that are the basis of milky beverages, sweeteners such as sugars and high-sweetness sweeteners, minerals, pH adjusters, and more. Examples thereof include mucopolysaccharides, vitamins and dietary fibers.
  • the specific production conditions are not particularly limited, and known conditions may be used.
  • the pH of the milky beverage in a sealed container is preferably near neutral rather than in the low acid range in terms of protein solubility. Specifically, for example, pH 5.5 or higher, pH 5.7 or higher, pH 5.9 or higher. , PH 6 or higher, pH 6.2 or higher, pH 6.4 or higher, pH 6.5 or higher, etc.
  • the upper limit of pH is not particularly limited, but may be, for example, pH 9 or less, pH 8.5 or less, pH 8 or less, or pH 7.5 or less.
  • liquid nutritional composition includes at least proteins, lipids, carbohydrates, minerals and vitamins as nutritional components, and is intended as a nutritional supplement or a dietary substitute, and is a soup without solids such as ingredients.
  • a liquid nutritional composition having a form such as a potage, a milk drink, or a fruit juice drink.
  • the term may be referred to as "concentrated liquid food”, “enteric nutritional supplement” or the like depending on the purpose of use.
  • liquid also includes "semi-solid", which is used to mean a highly viscous liquid.
  • the liquid nutritional composition in the present specification includes those sold in the form of powdered products, which the consumer dissolves or disperses in water to make a liquid. Further, the liquid nutritional composition in the present specification includes those processed into a gel-like product form and sold when it is liquid in the middle of production. In some embodiments, the liquid nutritional composition has an energy composition of protein: 10-25%, fat: 15-45%, carbohydrate: 35% or more, and calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. It has a composition.
  • the liquid nutritional composition is typically 0.5 kcal / ml or higher or 1 kcal / ml or higher.
  • the effect is more likely to be exhibited especially when it is 1.5 kcal / ml or more, and it can be 2 kcal / ml or more, 2.5 kcal / ml or more, 3 kcal / ml or more, 3.5 kcal / ml or more, or 4 kcal / ml or more.
  • the viscosity of the liquid nutritional composition (25 ° C., B-type viscometer) is preferably as low as 200 mPa ⁇ s or less, 150 mPa ⁇ s or less, 100 mPa ⁇ s or less, or 50 mPa ⁇ s or less.
  • the liquid nutritional composition is more than 1000 mPa ⁇ s, 2000 mPa ⁇ s or more, 3000 mPa ⁇ s or more, and has a high viscosity of 30000 mPa ⁇ s or less, 25000 mPa ⁇ s or 20000 mPa ⁇ s or less, so-called semi-solid. You can also do it.
  • the liquid nutritional composition may have low osmotic pressure that minimizes side effects such as diarrhea, fluidity that can be passed through even a thin tube in the case of low viscosity, good flavor, and emulsion stability that can be stored at room temperature for several months. preferable.
  • the ratio of the vegetable protein to the total protein contained in the liquid nutrition composition is 50% by mass or more.
  • the ratio in a certain embodiment is 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, most preferably 100% by mass.
  • the ratio of milk protein derived from casein salt, skim milk powder, etc. to the total protein contained in the liquid nutrition composition is 50% by mass or less.
  • the ratio in a certain embodiment is 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. It can be 5, 5% by mass or less, or 3% by mass or less, and most preferably 0% by mass, that is, it does not contain milk protein as a raw material of the liquid nutrition composition.
  • the effect of replacing the milk protein with the vegetable protein is further enhanced, and the effect of the present invention becomes more meaningful.
  • whey protein can be used as the milk protein.
  • Whey protein has particularly low heat resistance and mineral resistance among milk-derived proteins, and is usually difficult to use in liquid nutritional compositions.
  • whey protein is used as a milk protein, a stable liquid nutritional composition having low viscosity and heat resistance can be obtained.
  • the plant-based liquid nutritional composition of the present invention (hereinafter, referred to as "the present liquid nutritional composition") is made from a vegetable protein material.
  • liquid nutritional composition a liquid nutritional composition having satisfactory quality in terms of mineral resistance and heat resistance can be obtained only by selecting an arbitrary vegetable protein material as a protein and adding it so as to have the above composition range. Is difficult. That is, in the above composition range, it is important in the present invention to select and combine the present vegetable protein materials having the above-mentioned characteristics a) to d).
  • a high NSI of the vegetable protein material indicates high dispersibility in water, which can contribute to the dispersion stability of the present liquid nutritional composition. If the NSI is too low, precipitation is likely to occur in the liquid nutritional composition itself, which reduces storage stability and is not preferable.
  • the molecular weight distribution of the vegetable protein material in the above range may contribute to the emulsion stability of the liquid nutritional composition, mineral resistance, heat resistance, and the like.
  • the content of the vegetable protein material in the present liquid nutritional composition is 3 to 30% by mass, 10 to 30% by mass, 15 to 30% by mass, 15 to 25% by mass, etc. in terms of protein in the solid content of the composition. Can be.
  • the liquid nutritional composition may contain various raw materials other than the vegetable protein material, if necessary, according to the embodiment of the liquid nutritional composition and the embodiment of the final product.
  • the liquid nutritional composition usually contains fats and oils as a calorie source in the form of an oil-in-water emulsion.
  • the fats and oils are as described in the embodiment of the first invention.
  • the fat and oil content in the present liquid nutritional composition can be 5 to 30% by mass, 10 to 30% by mass, 10 to 25% by mass, or the like in the solid content of the composition.
  • the liquid nutritional composition usually contains carbohydrates as a caloric source. Carbohydrates are as described in the embodiment of the first invention.
  • the carbohydrate content in the liquid nutritional composition can be 30-90% by mass, 40-85% by mass or 50-80% by mass in the solid content of the composition.
  • the liquid nutritional composition may contain an emulsifier in some embodiments. It is also possible in some embodiments to be free of emulsifiers.
  • the emulsifier is as described in the embodiment of the first invention.
  • the blending amount of the emulsifier in the liquid nutrition composition can be appropriately adjusted according to the embodiment of the liquid nutrition composition and the embodiment of the emulsified food which is the final product.
  • the liquid nutritional composition having more stable physical characteristics is prevented from increasing the viscosity and coarsening the median diameter due to the heat treatment.
  • the addition of emulsifiers is effective in obtaining the product.
  • the liquid nutritional composition may further comprise various other additional minerals in addition to calcium and magnesium, such as, but not limited to, phosphorus, iron, zinc, manganese, copper. , Sodium, potassium, molybdenum, chromium, selenium, cobalt, manganese and the like, and combinations thereof, and can be blended in the form of arbitrary salts such as chlorides and sulfides. In particular, the form of a highly soluble salt such as calcium chloride is preferable. According to the present invention, it is possible to provide a liquid nutritional composition having high mineral resistance, and even if the above-mentioned minerals are contained, aggregation is unlikely to occur due to heat treatment in the manufacturing process of the present liquid nutritional composition.
  • Metal salts such as sodium and potassium, and sources of phosphorus include organic acid salts such as sodium citrate, phosphates such as sodium secondary phosphate, potassium secondary phosphate and sodium polyphosphate, sodium bicarbonate and the like. Salts are used.
  • the liquid nutritional composition may further comprise either a variety of vitamins or related nutrients in some embodiments, and non-limiting examples thereof include Vitamin A, Vitamin D, Vitamin E, Vitamin K, Thiamine, and the like. Examples thereof include riboflavin, pyridoxin, vitamin B12, niacin, folic acid, pantothenic acid, biotin, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • additives may or may not be added to the liquid nutritional composition as needed. Other additives are as described in the embodiment of the first invention.
  • the median diameter of the liquid nutritional composition is 2 ⁇ m or less, preferably 1 ⁇ m or less, preferably 0.9 ⁇ m or less, more preferably 0.8 ⁇ m or less, still more preferably 0.7 ⁇ m or less, even more.
  • the range is preferably 0.6 ⁇ m or less. The emulsification stability becomes better when the median diameter is in such a range. The median diameter is measured by the method described later.
  • the production of the present liquid nutritional composition may be appropriately carried out according to a conventional method according to the blending ratio of the above raw materials, and is not particularly limited.
  • a conventional method according to the blending ratio of the above raw materials, and is not particularly limited.
  • one mode of production of the liquid nutritional composition containing fats and oils will be shown, but the present invention is merely an example and is not limited to such a mode.
  • the above-mentioned specific vegetable protein material and other raw materials are mixed, the solution is homogenized with a high-pressure homogenizer or the like, and if necessary, heat sterilization is performed to obtain the present liquid nutritional composition.
  • a specific method for preparing the liquid nutritional composition may be a known method, and specific examples will be described below.
  • This liquid nutritional composition can be prepared using the above-mentioned specific vegetable protein material.
  • the vegetable protein material is as described in the embodiment of the first invention.
  • the preparation, mixing, and pre-emulsification of the aqueous phase portion and the oil phase portion are as described in the embodiment of the first invention. After pre-emulsification, it is homogenized with a homogenizer such as a homogenizer.
  • a homogenizer such as a homogenizer.
  • the pressure during homogenization with the homogenizer can be 10 to 100 MPa, preferably 30 to 100 MPa.
  • the heat sterilization of the obtained composition is as described in the embodiment of the first invention.
  • the temperature of heat sterilization can be, for example, 110 to 150 ° C., preferably 120 to 140 ° C.
  • the time of heat sterilization can be, for example, 1 to 30 seconds, preferably 3 to 10 seconds.
  • it can be carried out at, for example, 105 to 125 ° C., preferably 115 to 125 ° C.
  • the time for heat sterilization can be, for example, 5 to 60 minutes, preferably 10 to 40 minutes.
  • This liquid nutritional composition can be provided as a product by filling it in a closed container by processing it into a paste or powder while it is still in liquid form.
  • the liquid nutritional composition has an extremely small emulsified particle size of 1 ⁇ m or less, preferably 0.9 ⁇ m or less at the time of preparation.
  • the liquid nutritional composition can be adjusted to the emulsified particle size without adding an emulsifier such as lecithin or fatty acid ester.
  • the present liquid vegetative composition is less likely to undergo emulsification destruction even when heat-treated, and therefore has a low viscosity and high emulsification stability.
  • the liquid nutritional composition has high mineral resistance, and even if it contains ions of a Group II element compound such as calcium, the characteristics of low viscosity and high emulsion stability are hardly lost.
  • cream substitute refers to a cream-like composition obtained by mixing basic ingredients such as fats and oils, proteins, carbohydrates and water and emulsifying them into an oil-in-water mold.
  • basic ingredients such as fats and oils, proteins, carbohydrates and water and emulsifying them into an oil-in-water mold.
  • One of its uses is whipped cream. This is whipped using a whipping device or a dedicated mixer, and is used for confectionery such as Western confectionery and Japanese confectionery, toppings (decoration) for bread and dessert, nappe (surface coaching), filling, and the like.
  • Other uses include cooking creams used in soups and spaghetti sauces, drink bases, and kneading creams for improving the physical characteristics of breads and confectioneries.
  • the ratio of vegetable protein to the total protein contained in the cream substitute is 50% by mass or more.
  • the ratio in a certain embodiment is 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, most preferably 100% by mass.
  • the ratio of milk protein derived from casein salt, skim milk powder, etc. to the total protein contained in the cream substitute is less than 50% by mass.
  • the ratio in a certain embodiment is 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. It can be 5% by mass or less or 3% by mass or less, and most preferably 0% by mass. That is, it is most preferable that milk protein is not contained as a raw material for a cream substitute. As a result, the effect of replacing the milk protein with the vegetable protein is further enhanced, and the effect of the present invention becomes more meaningful.
  • the plant-based cream substitute of the present invention (hereinafter referred to as "the cream substitute") is made from a vegetable protein material.
  • cream substitute if any vegetable protein material is selected as the protein and added so as to have the above composition range, a cream substitute of satisfactory quality in terms of emulsifying property and emulsifying stability can be obtained. Is difficult. That is, it is important in the present invention to select and combine specific vegetable protein materials satisfying all the characteristics of a) to d) shown below in the above composition range.
  • a high NSI of the vegetable protein material indicates high dispersibility in water and may contribute to the dispersion stability of this cream substitute. If the NSI is too low, the cream substitute itself tends to precipitate, which reduces storage stability and is not preferable.
  • the molecular weight distribution of the vegetable protein material in such a range may contribute to the emulsifying property and emulsifying stability of the cream substitute itself.
  • the content of the vegetable protein material in the cream substitute is 0.2 to 70% by mass, 0.5 to 60% by mass, 0.5 to 50% by mass or 50% by mass in terms of protein in the solid content of the cream substitute. It can be 0.5 to 40% by mass or the like.
  • the cream substitute can contain various raw materials other than the vegetable protein material as needed according to the embodiment of the cream substitute and the embodiment of the final product.
  • the cream substitute usually contains fats and oils in the form of oil-in-water emulsions.
  • the oil and fat species are as described in the embodiment of the first invention.
  • liquid to semi-solid fats and oils having a low melting point it is usually preferable to use liquid to semi-solid fats and oils having a low melting point, and specifically, it is preferable to use fats and oils having an elevated melting point of about 15 to 40 ° C. Is preferable.
  • the content of lauric-based fats and oils is preferably 50% by weight or more, more preferably 60% by weight or more, still more preferably 80% by weight, based on the total fats and oils contained in the cream substitute. Weight% or more.
  • laurin-based oils and fats examples include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein obtained by fractionating palm kernel oil, palm kernel stea, and hydrogenated oils thereof, and one selected from these. Alternatively, two or more types can be used. More preferably, cured palm kernel oil, cured fractionated palm kernel oil, or the like can be exemplified.
  • the fat content in the cream substitute can be 2 to 60% by mass, 5 to 55% by mass, 10 to 50% by mass, 15 to 45% by mass, or the like in the solid content of the composition.
  • the solid fat content (SFC) in all the fats and oils contained in the cream substitute can be appropriately adjusted according to the physical characteristics required by the cream substitute, and is not particularly limited. It is preferably about 60 to 95%, 2 to 3% at 30 ° C., and 0 to 1.5% at 35 ° C. from the viewpoint of whipping property and melting in the mouth.
  • the fats and oils content is calculated by including the amount of fats and oils in the protein material. The fat and oil content is measured by the acid decomposition method.
  • This cream substitute usually contains carbohydrates. Carbohydrates are as described in the embodiment of the first invention.
  • the carbohydrate content in the cream substitute can be 0-80% by weight, 5-75% by weight, 10-70% by weight or 15-65% by weight in the solid content of the composition.
  • the cream substitute preferably contains an emulsifier in terms of emulsifying properties and emulsifying stability. It is also possible in some embodiments to be free of emulsifiers.
  • the emulsifier is as described in the embodiment of the first invention. The amount of the emulsifier blended in the cream substitute can be appropriately adjusted according to the embodiment of the cream substitute.
  • the cream substitute preferably contains salts in terms of adjusting the ionic strength in the solution and cushioning effect.
  • the salts for example, an alkali metal salt of phosphoric acid or polyphosphoric acid, an alkali metal salt of citric acid, or the like can be used.
  • the cream substitute preferably contains a stabilizer in terms of shape retention and improvement of water separation resistance.
  • a stabilizer for example, xanthan gum, guar gum, carrageenan, CMC, microcrystalline cellulose, modified starch and the like can be used in an appropriate amount.
  • Fragrances, colorants, preservatives, buffers, high-sweetness sweeteners, etc. may be added to the cream substitute as needed for the purpose of adjusting flavor, color, sweetness, and viscosity. It does not have to be.
  • the median diameter of the cream substitute is 0.5 to 3.0 ⁇ m, preferably 0.5 to 2 ⁇ m, more preferably 0.8 to 1.8 ⁇ m, still more preferably 0.8 to.
  • the range is 1.6 ⁇ m. The emulsification stability becomes better when the median diameter is in such a range.
  • the median diameter is measured by the method described later.
  • the production of the cream substitute may be carried out according to a conventional method as appropriate according to the blending ratio of the above raw materials, and is not particularly limited. For example, it can be obtained by using fats and oils, protein materials and water as main raw materials, adding carbohydrates and other raw materials as necessary, mixing these raw materials, pre-emulsifying, sterilizing or sterilizing and homogenizing. ..
  • This cream substitute can be prepared using the above specific vegetable protein material.
  • the vegetable protein material is as described in the embodiment of the first invention.
  • the preparation, mixing, and pre-emulsification of the aqueous phase portion and the oil phase portion are as described in the embodiment of the first invention. After pre-emulsification, it is homogenized with a homogenizer such as a homogenizer.
  • a homogenizer such as a homogenizer.
  • the pressure during homogenization with the homogenizer can be 3 to 30 MPa, preferably 5 to 20 MPa.
  • the obtained composition is as described in the embodiment of the first invention.
  • the temperature of heat sterilization can be, for example, 110 to 150 ° C., preferably 120 to 148 ° C.
  • the time of heat sterilization can be, for example, 1 to 10 seconds, preferably 3 to 7 seconds.
  • the cream substitute obtained above can be used as a filling material for bread and confectionery, as well as for whipped cream such as ordinary decoration cakes and creams for artificial flowers, and as an addition to coffee.
  • ⁇ Protein content Measured by the Kjeldahl method Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as "mass%" as the protein content in the dried product with respect to the weight of the protein material dried at 105 ° C. for 12 hours.
  • the nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the numerical value of the second decimal place.
  • ⁇ Fat and fat (lipid) content Measured by the acid decomposition method. Basically, it is calculated by rounding off the numerical value of the second decimal place.
  • ⁇ Carbohydrate The value obtained by subtracting the contents of water, protein, fat, and ash (by direct ashing method) from the sample.
  • the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as mass%, which is defined as NSI. Basically, it is calculated by rounding off the numerical value of the second decimal place.
  • ⁇ Molecular weight distribution Adjust the protein material to a concentration of 0.1% by mass with an eluent and filter with a 0.2 ⁇ m filter to use as the sample solution.
  • a gel filtration system is constructed by connecting two types of columns in series, and a known protein or the like (Table 1) that serves as a molecular weight marker is first charged, and a calibration curve is obtained in relation to the molecular weight and the retention time. Next, the sample solution is charged, and the content ratio% of each molecular weight fraction is obtained by the ratio of the area of a specific molecular weight range (time range) to the chart area of the total absorbance (1st column: "TSK gel G3000SW XL ").
  • TCA solubility ratio Add an equal amount of 0.44M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of the protein material, and use the value measured by the Kjeldahl method as the ratio of soluble nitrogen. Basically, it is calculated by rounding off the numerical value of the second decimal place.
  • ⁇ Heat gelling property Dissolve the protein material in water to a concentration of 22% by mass, adjust the pH to 7, and centrifuge defoam to form a slurry.
  • the casing tube is filled, heated at 80 ° C. for 30 minutes, refrigerated overnight, and returned to room temperature to prepare a sample for evaluation of physical properties.
  • no heat gelling property a liquid or amorphous paste is defined as "no heat gelling property”.
  • a sample that can maintain its shape before peeling is defined as "gelling”.
  • the amount of precipitation is less than 3 mm, it is "-”, if it is 3 to 5 mm, it is “ ⁇ ”, if it exceeds 5 mm, it is "+”, and in descending order of the amount of precipitation, "+++">"++">" + ".
  • ⁇ Viscosity The viscosity of the protein material is adjusted so that the protein content of the aqueous solution is 10% by mass, and a B-type viscometer (preferably manufactured by Brookfield) is used at 25 ° C. and the rotor is "# LV-1". Then, the measured value is taken at 100 rpm after 1 minute. If measurement is not possible with "# LV-1", use the rotors instead of "# LV-2", “# LV-3", “# LV-4", and "# LV-5".
  • the median diameter shall be measured with a laser diffraction type particle size distribution measuring device (preferably manufactured by Shimadzu Corporation), and shall be the median diameter using the integrated distribution on a volume basis. Basically, it is obtained by rounding off the numerical value of the second digit after the decimal point, and if the numerical value is low, the significant digit is regarded as two digits and the numerical value of the next digit is rounded off.
  • Tables 3 and 4 show the measured values of various components and physical properties of the above samples A to L.
  • Test Example a1 Preparation of plant-based whitener composition 1 Using various vegetable protein materials, a plant-based whitener composition containing no milk protein such as casein sodium was prepared, and a vegetable protein material suitable for the whitener composition was examined. Samples A, C, D, E, Am, Dm, Em, and Gm in Table 1 were used as the vegetable protein material, and various whitener compositions were produced by the formulation in Table 5a and the method in Production Example a1. The physical characteristics (viscosity, median diameter, centrifugal precipitation amount) of each of the obtained Whitener compositions were measured. In addition, the physical properties of each whitener composition were measured, and the presence or absence of feathering and aggregation was confirmed by a coffee addition test to confirm the suitability of whitener. The results are shown in Table 6a.
  • the whitener compositions of T-5 to T-8 are excellent in whitener suitability because they are evaluated to see if feathering and agglutination occur in the coffee addition test even if milk protein is not added. It was.
  • the whitener composition using samples Bm, Cm, and Fm as the vegetable protein material also had whitener suitability.
  • the whitener compositions of T-1 to T-4 were not resistant to the acid and heat of coffee and were not suitable for whitener.
  • the whitener composition using sample B as the vegetable protein material was also not suitable for whitener.
  • the plant-based whitener composition has the characteristics that the NSI and molecular weight distribution are in a specific range and that it does not have gelling properties, regardless of the type of raw material plant. It has been shown to be effective as a protein material for.
  • a whitener composition was prepared using a vegetable protein material prepared by containing trisodium citrate or phytic acid as a chelating compound instead of phosphoric acid based on the sample Am of the vegetable protein material. As a result, these also had whitener suitability.
  • Test Example a3 Preparation of plant-based whitener composition 2
  • Am-4, Cm-4, Em-4, and Fm-4 shown in Table 8a (first stage) were prepared as vegetable protein materials. These are the molecular weight distribution-adjusted products of Samples A, C (derived from soybean), E (derived from mung bean), and F (derived from broad bean) in Table 2, respectively.
  • the chelate compounds contained therein are adjusted to have the same phosphoric acid content as Dm-4 used in Test Group T-12 of Test Example a2, and other than that, they are the same as those of Samples Am, Cm, Em, and Fm. It is prepared.
  • the whitener compositions of T-14 to T-17 are all evaluated in an acceptable range to see if feathering and agglutination occur in the coffee addition test, and are excellent in whitener suitability even in a formulation different from production example a1. It was.
  • the whitener composition using Bm-4 and Gm-4 prepared in the same manner based on the sample Bm and Gm as the vegetable protein material also has whitener suitability like T-14 and T-15. Met. In Test Examples a2 and a3, sucrose fatty acid ester was not blended as an emulsifier, but each Whitener composition had Whitener suitability without adding an emulsifier.
  • the vegetable protein material having the characteristics that the NSI and the molecular weight distribution are in a specific range and does not have gelling property can be used as a protein material of a whitener composition that is plant-based and does not use an emulsifier. It has been shown to be valid.
  • sample Am-0 was prepared as a vegetable protein material containing no chelate compound.
  • a whitener composition (pH 7) was prepared according to the formulation shown in Table 9a.
  • the Whitener composition was added to the hot coffee liquor (pH 5.1) prepared in the same manner as in the coffee addition test while adding sodium hydroxide, and the final pH was pH 6.5 (T-18). And pH 6.0 (T-19).
  • the obtained coffee beverage was filled in a retort can and retort-heated at 121 ° C. for 20 minutes.
  • the pH of the coffee beverage after retort heating of T-18 and T-19 decreased to pH 5.9 and pH 5.5, respectively, but no protein aggregation was observed in either of them.
  • the whitener composition was added as it was without adjusting the pH of the hot coffee liquid with sodium hydroxide, aggregation did not occur before the retort heating, but aggregation occurred after the retort heating.
  • Example b1 Preparation of this plant-based liquid nutritional composition 1 Using various vegetable protein materials, a plant-based liquid nutritional composition containing no milk protein such as casein sodium was prepared, and a vegetable protein material suitable for the liquid nutritional composition was examined. Using the sample Am in Table 1 as a vegetable protein material, 18.9 g of dextrin was mixed with 100 g of the formulation in Table 5b, and 1.5 K (1.5 kcal / ml) type liquid nutrition was obtained by the method of Production Example b1. The composition was produced. The physical characteristics (viscosity, median diameter, presence or absence of centrifugal precipitation) of the obtained liquid nutritional composition were measured. The results are shown in Table 6b.
  • liquid nutritional compositions of Examples b1 to b3 were low in viscosity, homogeneous, and excellent in stability, without any aggregation due to minerals, even when no milk protein such as sodium casein was added. It was a physical property. When a liquid nutritional composition using samples Dm, Em, Fm, and Gm instead of sample Am as a vegetable protein material was separately produced, it also had whitener suitability.
  • the vegetable protein material has a specific range of NSI and molecular weight distribution regardless of the type of raw material plant, and has no gelling property, which is a plant-based liquid. It has been shown to be effective as a protein material for nutritional compositions.
  • Example b1 Examination of the presence or absence of an emulsifier in the formulation Using sample Am as a vegetable protein material, a liquid nutritional composition was produced by the formulation in Table 5b and the method in Production Example b1 in the same manner as in Example b1. (T-1). Further, the emulsifier was removed from the formulation shown in Table 5b, and a liquid nutritional composition was produced in the same manner (T-2). Each of the obtained liquid nutritional compositions was retort-heated again at 120 ° C. for 10 minutes and cooled to 5 ° C. with a plate-type cooler. The physical characteristics (viscosity, median diameter, presence or absence of centrifugal precipitation) of each of the obtained liquid nutritional compositions that had been retort-heated were measured, and the results are shown in Table 7b.
  • An ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) is used to sterilize at 144 ° C. for 4 seconds by a direct heating method. 5) Homogeneize at a pressure of 12 MPa using a high-pressure homogenizer and immediately cool to 5 ° C. 6) Aging at 5 ° C. for about 24 hours to obtain a cream substitute.
  • T-2 using sample A as a vegetable protein material had a considerably higher solid content than T-1 and T-3, and the expected solid content product was obtained. There wasn't. Therefore, it is presumed that emulsification was poor at the manufacturing stage and separation occurred. Since the viscosity was very high and the median diameter was large as compared with the other test plots, the emulsion was in a considerably poor condition.
  • 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 with time was observed. That is, the cream substitute for T-3 had the same physical characteristics as the cream substitute for T-1 using casein, even without the addition of milk protein.
  • the cream substitute of T-3 produced by the formulation system shown in Table 5c can be used, for example, for kneading into shoes, breads, sponge doughs and the like.
  • a cream substitute using Samples B to G instead of Sample A as a vegetable protein material was separately prepared, but the emulsified state was also not good.
  • a cream substitute using samples Bm to Gm instead of sample Am was also prepared, it showed the same good physical characteristics as sample Am.
  • Test Example c2 Preparation of plant-based cream substitute 2
  • a protein material suitable for the cream substitute was also examined in a combination system of a cream substitute different from that of Test Example c1.
  • various cream substitutes were produced by the formulation shown in Table 7c and the method shown in Production Example c1. ..
  • the solid content and physical characteristics (viscosity, emulsion stability evaluation test) of each cream substitute obtained were measured. The results are shown in Table 8c.
  • T-6 using sample A as a vegetable protein material had a higher viscosity and a larger increase in viscosity over time than T-4 and T-7.
  • the speed of the hote was faster than that of T-4 and T-7, and the emulsification stability was inferior.
  • T-5 which used skim milk powder as the milk protein material, it became thickened due to poor emulsification immediately after production and became a paste, which hardened over time during storage, so a cream substitute could not be obtained.
  • T-3 using sample Am as a vegetable protein material showed a viscosity close to that of T-4 using casein, and the viscosity did not increase with time.
  • the speed of the body was faster than that of T-4, but the speed of the body was significantly extended and the emulsification stability was higher than that of T-6, which is the same vegetable protein material. That is, the T-3 cream substitute had physical characteristics similar to those of the T-1 cream substitute using casein, even without the addition of milk protein. Since the cream substitute of T-3 produced by the formulation system shown in Table 7c has whipped property, it can be used, for example, in the application of whipped cream.
  • vegetable protein materials having NSI, molecular weight distribution within a specific range, and non-gelling properties are effective as protein materials for plant-based cream substitutes.
  • NSI molecular weight distribution within a specific range
  • non-gelling properties are effective as protein materials for plant-based cream substitutes.

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Abstract

La présente invention aborde le problème de la fourniture d'une technique avec laquelle il est possible de fabriquer divers aliments émulsifiés tels que des blanchissants à base de plantes et des boissons à base de café, des compositions nutritionnelles liquides à base de plantes, et des substituts de crème à base de plantes, les divers aliments émulsifiés étant tels que des ingrédients de protéine végétale sont mélangés et présentant une stabilité de propriétés physiques telles qu'une résistance aux acides, une résistance à la chaleur et une stabilité d'émulsionnement satisfaisantes.　Plus particulièrement, l'invention concerne un procédé de fabrication de divers aliments émulsifiés à base de plantes dans lesquels la proportion des protéines végétales au total des protéines est supérieure ou égale à 50 % en masse, et la proportion de protéines de lait est inférieure à 50 % en masse, le procédé de fabrication des aliments émulsifiés étant caractérisé en ce que des ingrédients de protéine végétale ayant toutes les caractéristiques a) à d) ci-après sont utilisés en tant que matières premières : a) la teneur en protéines sur matière sèche est supérieure ou égale à 50 % en masse ; b) l'indice de solubilité de l'azote (ISA) est supérieur ou égal à 67 ; c) le rapport de surface pour 10 000 Da ou plus dans les résultats de mesure de la distribution du poids moléculaire va de 30 à 80 %, et le rapport de surface pour au moins 2 000 et moins de 10 000 Da dans lesdits résultats va de 20 à 50 % ; et d) ne se gélifient pas lorsqu'une solution à 22 % en masse est chauffée pendant 30 minutes à 80 °C.
PCT/JP2020/037134 2019-09-30 2020-09-30 Procédé de fabrication de divers aliments émulsifiés à base de plantes Ceased WO2021066005A1 (fr)

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WO2023191031A1 (fr) 2022-03-31 2023-10-05 三菱ケミカル株式会社 Composition d'émulsion de type huile-dans-eau et boisson la contenant
WO2024257597A1 (fr) * 2023-06-14 2024-12-19 不二製油グループ本社株式会社 Inhibiteur de la détérioration du goût
WO2025047719A1 (fr) * 2023-08-28 2025-03-06 不二製油グループ本社株式会社 Agent pour améliorer la persistance de la saveur d'aliments et de boissons
EP4316260A4 (fr) * 2021-03-30 2025-04-16 Fuji Oil Holdings Inc. Composition émulsifiée d'huile et de matière grasse contenant des protéines pour la production d'aliments émulsifiés

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EP4316260A4 (fr) * 2021-03-30 2025-04-16 Fuji Oil Holdings Inc. Composition émulsifiée d'huile et de matière grasse contenant des protéines pour la production d'aliments émulsifiés
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WO2024257597A1 (fr) * 2023-06-14 2024-12-19 不二製油グループ本社株式会社 Inhibiteur de la détérioration du goût
WO2025047719A1 (fr) * 2023-08-28 2025-03-06 不二製油グループ本社株式会社 Agent pour améliorer la persistance de la saveur d'aliments et de boissons

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