PLANT MILK TREATED WITH PROTEIN DEAMIDASE

Abstract

The present invention addresses the problem of creating an effective means for preventing the coagulation of a plant milk under high temperature conditions. To solve this problem, a plant milk is treated with a protein deamidase to thereby prevent the coagulation of the plant milk in the case of adding to a hot liquid beverage, a hot liquid food, etc.

Claims

1. A plant milk treated with a protein deamidase for mixing with a heated liquid food or beverage to prepare a plant milk-containing liquid food or beverage.

2. The plant milk according to claim 1, wherein the plant milk is selected from the group consisting of nut milk, soy milk, pea milk, oat milk, hemp milk, and buckwheat milk.

3. The plant milk according to claim 2, wherein nuts as a raw material of the nut milk are selected from the group consisting of almond, cashew nut, hazelnut, pecan nut, macadamia nut, pistachio, walnut, brazil nut, peanut, coconut, chestnut, sesame, and pine nut.

4. The plant milk according to claim 1, wherein a raw material plant protein is contained at a concentration of 0.2% (w/v) to 10.0% (w/v).

5. The plant milk according to claim 1, wherein dispersibility when mixed with a heated liquid food or beverage is improved by the treatment.

6. The plant milk according to claim 5, wherein pH of the liquid food or beverage is 3 or more and less than 11.

7. The plant milk according to claim 6, wherein the pH of the liquid food or beverage is 5 to 7.

8. The plant milk according to claim 6, wherein the liquid food or beverage is selected from the group consisting of coffee, coffee beverages, tea, tea beverages, fruit juice, fruit juice beverages, sports beverages, nutritional beverages, soup, curry, cocoa, and chocolate beverages.

9. The plant milk according to claim 1, which does not contain an emulsifier and a thickening polysaccharide for preventing coagulation.

10. The plant milk according to claim 1, wherein the protein deamidase is an enzyme derived from a Chryseobacterium microorganism.

11. The plant milk of claim 10, wherein the Chryseobacterium microorganism is Chryseobacterium proteolyticum.

12. A method for producing a plant milk having improved dispersibility when mixed with a heated liquid food or beverage, the method comprising a step of treating a plant milk with a protein deamidase.

13. The production method according to claim 12, comprising the following steps (1) and (2): (1) a step of preparing a plant milk, and (2) a step of treating the plant milk prepared in (1) with a protein deamidase.

14. The production method according to claim 13, comprising (3) a step of performing a heating treatment after step (2).

15. A liquid food or beverage comprising the plant milk according to claim 1.

16. The liquid food or beverage according to claim 15, wherein the pH is 5 or more.

17. The liquid food or beverage according to claim 15, which is selected from the group consisting of coffee beverages, coffee whiteners, tea beverages, fruit juice beverages, sports beverages, nutritional beverages, soup, curry, cocoa beverages, and chocolate beverages.

18. A method for producing a plant milk-containing liquid food or beverage, comprising a step of mixing a plant milk treated with a protein deamidase with a heated liquid food or beverage.

19. The production method according to claim 18, comprising the following steps (1) and (2): (1) a step of preparing a plant milk treated with a protein deamidase, and (2) a step of mixing the plant milk prepared in (1) with a heated liquid food or beverage.

Description

EXAMPLES

Test Example 1. Prevention of Coagulation in Coffee

[0077] To 100 mL, of commercially available almond milk (manufactured by Rude Health, protein content: 1.5 w/v %, raw material: almond, water, subjected to ultra-high temperature heating treatment), protein glutaminase “Amano” 500 (manufactured by Amano Enzyme Inc., 500 U/g) was added in an amount of 1 U per g of protein in almond milk, and a reaction was caused at 50° C. for 5 hours (deamidation reaction). The enzyme was heat-inactivated by treatment at 95° C. for 20 minutes, and then cooled to 5° C. to give enzyme-treated almond milk.

[0078] Commercial instant coffee was dissolved in hot water to prepare a coffee liquid (2 w/v %, pH 5.2, 90° C.). When 20 to 30 mL (5° C.) of the enzyme-treated almond milk was added to 150 mL (90° C.) of the coffee liquid (pH of the coffee liquid after addition of the enzyme-treated almond milk was 5.7), coagulation was not observed. In contrast, clear coagulation was observed when non-enzyme-treated almond milk was used. An experiment was conducted under the same conditions except that peanut milk was used instead of almond milk, and the results were similar (no coagulation occurred in the coffee liquid to which the enzyme-treated peanut milk was added, and obvious coagulation was observed in the coffee liquid to which the non-enzyme-treated peanut milk was added).

Test Example 2. Relationship Between Protein Concentration of Nut Milk and Coagulation/Coagulation Preventing Effect

[0079] (1) Methods

[0080] <No Enzyme Treatment>

[0081] Commercially available almond milk (manufactured by Rude Health, protein content: 1.5 w/v %, raw material: almond, water, subjected to ultra-high temperature heating treatment) was diluted with tap water as necessary so as to have protein concentrations of 0.1, 0.5, and 1.5% (w/v), then cooled to 5° C., and 5 mL, of each was added to 50 mL of a coffee solution (pH: 5.2) warmed to 90° C. to confirm whether coagulation occurred.

[0082] <Enzyme Treatment Present>

[0083] To commercially available almond milk (manufactured by Rude Health, protein content: 1.5 w/v %, raw material: almond, water, subjected to ultra-high temperature heating treatment), protein glutaminase “Amano” 500 (manufactured by Amano Enzyme Inc., 500 U/g) was added in an amount of 1 U per g of protein in almond milk, and a reaction was caused at 50° C. for 5 hours (deamidation reaction). The enzyme was heat-inactivated by treatment at 90° C. for 15 minutes to give enzyme-treated almond milk. The enzyme-treated almond milk was diluted with tap water to a protein concentration of 0.1, 0.5, 0.75, 1.0, 1.5% (w/v) and then cooled to 5° C., and to 50 mL of a coffee solution (pH: 5.2) warmed to 90° C., 5 mL of each was added to confirm whether coagulation occurred.

[0084] (2) Results

[0085] The results are shown in Table 1. As shown in Table 1, apparent coagulation was observed when the almond milk without enzyme treatment was added to the coffee liquid, whereas coagulation was not observed when the almond milk with enzyme treatment was added to the coffee liquid. That is, the almond milk having been subjected to the enzyme treatment could acquire the property of improving the dispersibility when mixed with a high temperature liquid food or beverage.

TABLE-US-00001 TABLE 1 Protein concentration Without enzyme treatment With enzyme treatment 0.1% Coagulated No coagulation 0.5% Coagulated No coagulation 0.75% No coagulation 1.0% No coagulation 1.5% Coagulated No coagulation

Test Example 3. Relationship Between pH of Liquid and Coagulation/Coagulation Preventing Effect

[0086] (1) Methods

[0087] Here, 15 to 20 mL, of non-enzyme-treated almond milk or enzyme-treated almond milk (protein concentration: 1.5% (w/v)) was added to hot water that had been heated to 90° C. and whose pH had been adjusted with hydrochloric acid or sodium hydroxide, and coagulation was confirmed. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above. The pH of the hot water containing the non-enzyme-treated almond milk or the enzyme-treated almond milk is as shown in Table 2.

[0088] (2) Results

[0089] The results are shown in Table 2. As shown in Table 2, apparent coagulation was observed when the almond milk without enzyme treatment was added to the hot water, whereas coagulation was not observed when the almond milk with enzyme treatment was added to the hot water. That is, the almond milk having been subjected to the enzyme treatment could acquire the property of improving the dispersibility when mixed with a high temperature liquid food or beverage.

TABLE-US-00002 TABLE 2 pH after addition Without enzyme treatment 5.4 Coagulated 5.9 Coagulated 6.6 Coagulated 7 Coagulated pH after addition With enzyme treatment 5 No coagulation 5.4 No coagulation 6.3 No coagulation 6.7 No coagulation 7.2 No coagulation

Test Example 4. Effect of Preventing Coagulation in Various Liquid Foods and Beverages

[0090] (1) Methods

[0091] <Black Tea (Straight Tea)>

[0092] Boiling water was poured into a commercially available black tea pack (manufactured by Twining Inc., English Breakfast), and the mixture was extracted for 2 to 3 minutes, and then the tea pack was taken out to prepare black tea. Non-enzyme-treated almond milk or enzyme-treated almond milk (protein concentration 1.5% (w/v)) was added to this black tea, and the presence or absence of coagulation was confirmed. The black tea immediately before addition of the almond milk had a temperature of 80° C. and a pH of 5.2. The pH of the black tea after addition of the almond milk was 5.9. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0093] <Lemon Tea>

[0094] Boiling water was poured into a commercially available black tea pack (manufactured by Twining Inc., English Breakfast) and the mixture was extracted for 2 to 3 minutes, and then the tea pack was taken out to prepare black tea. Lemon juice was added to the black tea to adjust the pH, and then non-enzyme-treated almond milk or enzyme-treated almond milk (protein concentration: 1.5% (w/v)) was added to confirm whether coagulation occurred. The black tea immediately before addition of the almond milk had a temperature of 70° C. and a pH of 4.0. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0095] <Decaf>

[0096] Boiling water was poured into a commercially available decaf coffee powder (manufactured by Nestlé Corporation, Nescafe Gold) to dissolve well, thereby preparing a decaf coffee solution. Non-enzyme-treated almond milk or enzyme-treated almond milk (protein concentration 1.5% (w/v)) was added thereto, and the presence or absence of coagulation was confirmed. The decaf coffee solution immediately before addition of the almond milk had a temperature of 80° C. and a pH of 5.3. In addition, the pH of the decaf coffee solution after addition of the almond milk was 5.8. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0097] <Tomato Soup>

[0098] A predetermined amount of boiling water was poured into a commercially available chicken soup stock (Knorr Chicken Broth Cube manufactured by Unilever) to completely dissolve the stock, thereby preparing a chicken soup, and then a commercially available tomato puree was added thereto. The pH of the tomato soup was adjusted by increasing or decreasing the amount of puree to be added, and then non-enzyme-treated almond milk or enzyme-treated almond milk (protein concentration: 1.5% (w/v)) was added to confirm the presence or absence of coagulation. The tomato soup immediately before addition of the almond milk had a temperature of 80° C. and a pH of 5.0. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0099] (2) Results

[0100] The results are shown in Table 3. As shown in Table 3, for any liquid food or beverage, obvious coagulation was observed when the almond milk without enzyme treatment was added (the degree of coagulation in black tea was smaller than that in other liquid foods and beverages in the present Test Example), whereas coagulation was not observed when the almond milk with enzyme treatment was added. That is, the almond milk having been subjected to the enzyme treatment could acquire the property of improving the dispersibility when mixed with a high temperature liquid food or beverage.

TABLE-US-00003 TABLE 3 pH after addition Without enzyme treatment Black tea 5.9 Coagulated Decaf 5.8 Coagulated Tomato soup 5.4 Coagulated Lemon tea 4.9 Coagulated pH after addition With enzyme treatment Black tea 5.9 No coagulation Decaf 5.8 No coagulation Tomato soup 5.4 No coagulation Lemon tea 5   No coagulation

Test Example 5. Effect of Preventing Coagulation of Nut Milk Other than Almond Milk

[0101] (1) Methods

[0102] To commercially available peanut milk (manufactured by Rude Health, protein content: 2.0 w/v %, raw material: peanut, water, ultrahigh temperature heat-treated), and commercially available cashew nut milk (manufactured by PLENISH, protein content: 0.9 w/v %, raw materials: water, cashew nut, common salt, subjected to ultrahigh temperature heating treatment), pistachio milk (manufactured by Borna Food, protein content 1.0 w/v %, ultrahigh temperature heat-treated), and hazelnut milk (manufactured by Plenish, protein content: 0.6 w/v %, ultrahigh temperature heat-treated), was added protein glutaminase “Amano” 500 (manufactured by Amano Enzyme Inc., 500 U/g) in an amount of 1 U per g of the nut protein, and a reaction was caused at 50° C. for 5 hours (deamidation reaction). After the enzyme reaction, the enzyme was rapidly deactivated by treatment at 90° C. for 15 minutes, and cooled in flowing water, and then cooled in a refrigerator to 5° C., and thereafter, 5 mL of each was added to 50 mL of a coffee solution (pH: 5.2) warmed to 90° C., and the presence or absence of coagulation was confirmed.

[0103] (2) Results (Table 4)

[0104] In all of peanut milk, cashew nut milk, pistachio milk, and hazelnut milk, coagulation was observed when added to the coffee solution without enzyme treatment, but coagulation was not observed when added to the coffee solution in the case of enzyme treatment. This result indicates that the same effect by the enzyme treatment can be obtained also for nut milk other than almond milk, that is, all of peanut milk, cashew nut milk, pistachio milk, and hazelnut milk with the enzyme treatment have acquired the characteristic of improving dispersibility when mixed with a high temperature liquid food or beverage.

TABLE-US-00004 TABLE 4 Without enzyme treatment With enzyme treatment Almond milk Coagulated No coagulation Peanut milk Coagulated No coagulation Cashew nut milk Coagulated No coagulation Pistachio milk Coagulated No coagulation Hazelnut milk Coagulated No coagulation

Test Example 6. Relationship Between Temperature of Liquid and Coagulation/Coagulation Preventing Effect

[0105] (1) Methods

[0106] <Changing Coffee Temperature (Almond Milk is Constant at 5° C.)>

[0107] To 50 mL, of coffee (pH 5.0 to 5.3, 90° C.) adjusted to the temperature shown in Table 5, 5 mL of non-enzyme-treated almond milk or enzyme-treated almond milk cooled to 5° C. was added, and the presence or absence of coagulation was confirmed. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0108] <Changing Coffee Temperature (Almond Milk is Constant at 90° C.)>

[0109] To 50 mL of coffee (pH 5.0 to 5.3, 90° C.) adjusted to the temperature shown in Table 5, 5 mL of non-enzyme-treated almond milk or enzyme-treated almond milk warmed to 90° C. was added, and the presence or absence of coagulation was confirmed. The enzyme-treated almond milk was prepared by the method described in the experiment of Test Example 2 above.

[0110] (2) Results

[0111] The results are shown in Table 5. As shown in Table 5, coagulation was observed when non-enzyme-treated almond milk was added to heated coffee. On the other hand, even in the heated coffee, coagulation was not observed when the enzyme-treated almond milk was added. That is, the enzyme-treated almond milk had acquired the property of improving the dispersibility when mixed with a high temperature (heated) liquid food or beverage.

TABLE-US-00005 TABLE 5 Coffee Almond milk Without enzyme With enzyme temperature temperature treatment treatment (No heating) 5° C. No coagulation 60° C. 5° C. Coagulated No coagulation 90° C. 5° C. Coagulated No coagulation (No heating) 90° C.  No coagulation No coagulation 90° C. 90° C.  Coagulated No coagulation

Test Example 7 Study of Enzyme Treatment Conditions (Enzyme Addition Amount, Reaction Temperature, Reaction Time)

[0112] (1) Methods

[0113] To commercially available almond milk (manufactured by Rude Health, protein content: 1.5 w/v %, raw material: almond, water, subjected to ultra-high temperature heating treatment), protein glutaminase “Amano” was added in an amount shown in Table 6 per g of protein in the almond milk, and a reaction was caused at a temperature and for a time shown in Table 6 (deamidation reaction). After the enzyme reaction, the enzyme was rapidly deactivated by treatment at 90° C. for 15 minutes, and cooled in flowing water, and then cooled in a refrigerator to 5° C., and thereafter, 5 mL of each was added to 50 mL of a coffee solution (pH 5.2) warmed to 90° C., and the presence or absence of coagulation was confirmed.

[0114] (2) Results

[0115] The results are shown in Table 6. Coagulation could be prevented regardless of the amount of the enzyme to be added, the reaction temperature, and the reaction time as conditions for the enzyme treatment of the almond milk. That is, it is found that the enzyme treatment conditions for obtaining the property of preventing coagulation when the almond milk is added to the coffee solution are allowed in a wide range by adjusting these conditions. Specifically, when the reaction temperature is low, a higher dispersibility improving effect can be obtained by increasing the amount of the enzyme to be added or increasing the reaction time (or both). For example, even when the reaction temperature was 5° C., a higher dispersibility improving effect was obtained when the amount of the enzyme added was 1 U or more or the reaction was performed for a long time. On the other hand, when the reaction time was short, by increasing the reaction temperature or increasing the amount of the enzyme added (or both), a higher dispersibility improving effect was obtained. For example, even when the reaction time was 3 hours, a higher dispersibility improving effect was obtained when the reaction temperature was set to 40° C. or higher or when the amount of the enzyme added was 1 U or more. In addition, if the reaction temperature is increased or the reaction time is lengthened, or both, the amount of the enzyme to be added can be reduced. For example, when the reaction temperature is 25° C. or higher or the reaction time is prolonged, the amount of the enzyme to be added can be 0.2 U or less.

TABLE-US-00006 TABLE 6 Reaction Reaction Enzyme addition amount [U/g protein] temperature time [hr] 0.2 U 1 U 5 U  5° C. 5 No No coagulation coagulation 8 No No coagulation coagulation 24 No No No coagulation coagulation coagulation 15° C. 3 No No coagulation coagulation 5 No No coagulation coagulation 7 No No coagulation coagulation 25° C. 3 No No coagulation coagulation 5 No No coagulation coagulation 7 No No No coagulation coagulation coagulation 40° C. 3 No No No coagulation coagulation coagulation 5 No No No coagulation coagulation coagulation 7 No No No coagulation coagulation coagulation 50° C. 3 No No No coagulation coagulation coagulation 5 No No No coagulation coagulation coagulation 7 No No No coagulation coagulation coagulation

[0116] <Summary> [0117] In particular, in the range of a nut protein concentration of 0.1 to 1.5% (w/v), a high dispersibility improving effect was observed when the nut protein was mixed with the heated liquid food or beverage regardless of the concentration. That is, it was shown that the enzyme treatment with the protein deamidase is effective for preventing coagulation of nut milk with various protein concentrations, and versatility is high. [0118] Although depending on the type of the liquid to be mixed with the nut milk, as a tendency, it has been found that the nut milk is strongly coagulated particularly when the pH is 7 or less after being mixed with the nut milk without the enzyme treatment by the protein deamidase, but coagulation can be suppressed even when the nut milk is subjected to the enzyme treatment at pH 5. Since the coagulation can be suppressed even at such a low pH, it was shown that the present invention can be applied to acidic liquid foods and beverages such as sour milk soup in addition to beverages such as coffee and black tea as liquid foods and beverages. In addition, since the milk lemon tea, which is difficult to prepare even when milk is used, could be easily prepared with high dispersibility according to the present invention, it was shown that the milk lemon tea can also be applied to a liquid food or beverage using a fruit having a sour taste. [0119] Enzyme treatment conditions (enzyme addition amount (enzyme concentration), reaction temperature, reaction time) of the plant milk for imparting predetermined improved dispersibility are allowed to be in a wide range if appropriately adjusted. [0120] Not only almond milk but also nut milk such as peanut milk, cashew nut milk, pistachio milk, and hazelnut milk had a high dispersibility improving effect when mixed with a heated liquid food or beverage.

Test Example 8. Prevention of Coagulation with Soy Milk

[0121] Soybean milk having a specific flavor and nutrition is widely used not only as a substitute for milk but also as a material or an additive for various foods and beverages. Soybean milk with improved dispersibility can be expected to be used for new applications as well as improved quality in existing applications.

[0122] (1) Methods

[0123] To commercially available soybean milk (Manufactured by Sojasun, product name “SOJA NATURE SANS SUCRE”, protein content 3.6% (w/w), raw materials: soybean, water, heat-treated), protein glutaminase “Amano” 500 (manufactured by Amano Enzyme Inc., 500 U/g) was added in an amount of 5 U or 15 U per g of soybean protein, and a reaction was caused at 50° C. for 5 hours (deamidation reaction). After the enzyme reaction, the enzyme was rapidly deactivated by treatment at 90° C. for 15 minutes, and cooled in flowing water, and then cooled in a refrigerator to 5° C., and thereafter, 15 mL of each was added to 150 mL of a coffee solution (pH 5.2) warmed to 90° C., and the presence or absence of coagulation was confirmed.

[0124] (2) Results

[0125] The results are shown in Table 7. As shown in Table 7, clear coagulation was observed when soy milk without enzyme treatment was added to the coffee liquid, whereas coagulation was not observed when soy milk with enzyme treatment was added to the coffee liquid. That is, the enzyme-treated soy milk has acquired the property of improving dispersibility when mixed with a high temperature liquid food or beverage.

TABLE-US-00007 TABLE 7 Enzyme addition amount Presence or absence [U/g protein] of coagulation Without enzyme treatment Coagulated 5 No coagulation 15 No coagulation

[0126] As described above, the treatment of soy milk with the protein deamidase was also effective for preventing coagulation when soy milk is mixed with a high temperature liquid food or beverage. Therefore, as in the case of nut milk, soy milk having improved dispersibility (that is, it is difficult to coagulate) when mixed with a high temperature liquid food or beverage can be prepared by the treatment with the protein deamidase. Soybean milk having a predetermined improved dispersibility as described above is intended to be used for applications in which untreated soy milk cannot be used (or is not suitable for use) due to coagulation. Based on the above experimental results, the conditions for treating soy milk with the protein deamidase may be the same as those for nut milk.

Test Example 9. Prevention of Coagulation with Other Plant Milk

[0127] Various plant milks having a unique flavor and nutrition other than soy milk are widely used not only as a substitute for milk but also as materials and additives for various foods and beverages. The plant milk having improved dispersibility can be expected to be used for new applications as well as improved quality in existing applications.

[0128] (1) Methods

[0129] To each of commercially available pea milk (manufactured by Mighty Society, protein content: 3.2% (w/w), heat-treated), oat milk (manufactured by Liquats vegetals, protein content: 1.4% (w/w), heat-treated), hemp milk (manufactured by Ecomil, protein content: 1.0% (w/w), heat-treated), and buckwheat milk (manufactured by Natumi, protein content: 1.6% (w/w), heat-treated), was added protein glutaminase “Amano” 500 (manufactured by Amano Enzyme Inc., 500 U/g) in an amount of 1 U or 5 U per g of protein, and a reaction was caused at 50° C. for 5 hours (deamidation reaction). After the enzyme reaction, the enzyme was rapidly deactivated by treatment at 90° C. for 15 minutes, and cooled in flowing water, and then cooled in a refrigerator to 5° C., and thereafter, 15 mL of each was added to 150 mL of a coffee solution (pH 5.2) warmed to 90° C., and the presence or absence of coagulation was confirmed.

[0130] (2) Results

[0131] The results are shown in Table 8. As shown in Table 8, clear coagulation was observed when the plant milk without enzyme treatment was added to the coffee liquid, but no coagulation was observed when the plant milk with enzyme treatment was added to the coffee liquid. This result indicates that a plant milk in general can also have a property of improving dispersibility when mixed with a high temperature liquid food or beverage by enzyme treatment.

TABLE-US-00008 TABLE 8 Enzyme addition amount Without enzyme With enzyme [U/g protein] treatment treatment Pea milk 5 Coagulated No coagulation Oat milk 1 Coagulated No coagulation Hemp milk 5 Coagulated No coagulation Buckwheat milk 1 Coagulated No coagulation

[0132] As described above, the treatment of various plant milks with the protein deamidase was also effective for preventing coagulation when various plant milks are mixed with a high temperature liquid food or beverage. Therefore, as in the case of nut milk, various kinds of plant milk having improved dispersibility (that is, it is difficult to coagulate) when mixed with a high temperature liquid food or beverage can be prepared by the treatment with the protein deamidase. As described above, various kinds of plant milk having predetermined improved dispersibility are used for applications in which various kinds of untreated plant milk cannot be used due to coagulation (or are not suitable for use). In addition, based on the above experimental results, the same conditions as in the case of nut milk can be adopted as the conditions of the treatment of various plant milks with the protein deamidase.

INDUSTRIAL APPLICABILITY

[0133] The present invention provides a plant milk excellent in dispersibility when added to a high temperature liquid food or beverage (beverage or liquid food) without using an additive such as an emulsifier or the like. The high dispersibility enhances the value of the plant milk itself and the liquid food or beverage using the plant milk. In addition, it is possible to provide a new liquid food or beverage that cannot be realized conventionally.

[0134] The plant milk provided by the present invention is expected to be used or applied for various uses (in particular, it is used for mixing with a high temperature acidic beverage or an acidic liquid food). It is a great advantage of the present invention that additives such as an emulsifier can be dispensed with. In addition, even in a case where a plant milk is added to high temperature coffee or the like as a substitute for milk, a special operation for preventing coagulation is not required, and thus convenience for consumers is also improved.

[0135] The present invention is not limited to the description of the embodiments and examples of the invention. Various modifications that can be easily conceived by those skilled in the art without departing from the scope of the claims are also included in the present invention. The entire contents of the articles, published patent publications, patent publications, and the like specified in this specification are incorporated herein by reference.