VEGETABLE PROTEIN PRODUCTION METHOD AND FLAVOUR-IMPROVEMENT METHOD

Abstract

An objective of the present invention is to provide plant protein laving a good flavor and no unfavorable flavor by a relatively simple method. The present invention has been accomplished by finding the knowledge that an unfavorable flavor derived from plant protein disappears, and a good flavor is obtained, by mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

Claims

1. A method for producing plant protein, comprising mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

2. A method for improving a flavor of plant protein, comprising mixing a solution containing 0.1 to 30% by weight of plant protein with 0.5 to 15% by weight, relative to the plant protein, of ethanol, and heating the mixture for sterilization.

3. Beverages and food products containing the plant protein according to claim 1.

Description

DESCRIPTION OF THE EMBODIMENTS

[0021] Hereinafter, the present invention will be specifically described.

[0022] (Plant Protein)

[0023] In the method of the present invention, the plant protein refers to protein derived from plant raw materials.

[0024] Examples of the plant raw materials include: burdock, beet, carrot, Japanese radish, turnip, sweet potato, cassava, dasheen, taro, lotus root, and potato, as root vegetables; asparagus and bamboo shoot, as stein vegetables; and cabbage, onion, spinach, and lettuce, as leaf vegetables. Further examples include fruit vegetables and flower vegetables. Examples of the fruit vegetables include: rice and corn as cereal crops; red bean, mung bean, common bean, pea, black-eyed pea, broad bean, soybean, chickpea, peanut, lentil, and almond, as legumes; and eggplant, tomatoes, bell pepper/paprika, squash, and cucumber, as other fruit vegetables. Examples of the flower vegetables include artichoke, oilseed rape, broccoli, and cauliflower.

[0025] Among the above-described plant raw materials, plant protein of legumes is preferably adopted in the present invention. More preferably, soybean protein, of which the raw material-derived flavor has been avoided, is suitable, among the plant protein of legumes, in the present invention.

[0026] (Solution Containing Plant Protein)

[0027] In the present invention, the solution containing plant protein can be, for example, soy milk containing soybean protein or a solution during the production process of plant protein, or can be prepared by dissolving powdered plant protein in water.

[0028] The prepared solution may have physical properties which exhibit a viscosity from low in a liquid state to some degree, depending on the content of plant protein and other formulated substances.

[0029] In the method of the present invention, plant protein in an amount of 0.1 to 30% by weight, preferably 1 to 25% by weight, and more preferably 3 to 22% by weight is contained in a solution. When the content of plant protein in the solution exceeds 30% by weight, the viscosity of the solution increases, which can complicate the subsequent heat sterilization process.

[0030] (Ethanol)

[0031] The method of the present invention includes, mixing ethanol in the above-described solution containing plant protein and heating the mixture for sterilization. The ethanol usable in the present invention is not limited to ethyl alcohol. Examples include brewed alcohol, spirits (for example, spirit such as gin, vodka, rum, tequila, and new spirit, and alcohol for material), liqueurs, whiskeys (for example, whiskey and brandy), shochu (consecutively distilled shochu, so-called high-class shochu, and single distilled shochu, so-called second-class shochu), and brewed alcoholic beverages such as refined sake, wine, and beer. Of these ethanols, one or a combination of two or more can be used.

[0032] Also, the method of the present invention includes, mixing the above-described ethanol in an amount of 0.5 to 15 by weight relative to the plant protein, more preferably 1 to 8% by weight, and further preferably 2 to 5% by weight, thereby to further impart the flavor improvement effect of the present invention.

[0033] When the mixed amount of ethanol relative to the plant protein is less than 0.5% by weight, the effect of reducing an unfavorable flavor is unlikely to be obtained.

[0034] When the mixed amount of ethanol relative to the plant protein exceeds 15% by weight, not only an unfavorable flavor but also a favorable flavor derived from raw materials may decrease, and furthermore, the flavor of ethanol may remain even after heat sterilization.

[0035] (Heat Sterilization)

[0036] As heat sterilization, any common sterilization method can be performed.

[0037] Examples include a holder sterilization method at 63° C. for 30 minutes, a plate heat exchanger sterilization method at 72 to 75° C. for 15 seconds, a high temperature short time sterilization method (HTST method) at 82 to 85° C. for 10 seconds, and an ultra high temperature sterilization method (UHT method) at 130 to 140° C. for 2 seconds.

[0038] Also, examples of a direct heating sterilizer include UHT sterilizers such as an ultra high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.), a uperization sterilizer (manufactured by Tetra Pak/Alfa-Laval Co., Ltd.), a VTIS sterilizer (manufactured by Tetra Pak/Alfa-Laval Co., Ltd.), a Lagea UHT sterilizer (manufactured by Lagea Co., Ltd.), and a Paralizator (manufactured by Pash and Silkeborg Co., Ltd.). Any of these sterilizers may be used.

[0039] The plant protein obtained by the method of the present invention has a good flavor, can be used in a liquid state as it is after heat sterilization, and can be applied in beverages or as a raw material of oil-in-water emulsions such as coffee cream and whipping cream.

[0040] Alternatively, the solution after heat sterilization can be dried and powdered to be used as powdered plant protein having a good flavor.

EXAMPLES

[0041] Hereinafter, the present invention will be more specifically described by illustrating examples. It is noted that the values in examples are based on weight, unless otherwise stated.

Example 1

[0042] While stirring by a homomixer, 12 parts of enzyme-treated soybean protein powder (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) was added to 86.8 parts of water to prepare a solution containing plant protein. Thereafter, 1.2 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) was added. The mixture was sterilized by a direct heating method at 145° C. for 4 seconds using an ultra high temperature sterilizer (manufactured by Iwai Kildai Kogyo Co., Ltd.).

Example 2

[0043] Preparation was performed in a similar manner to Example 1, except that 9.5 parts of soybean protein powder (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 89.5 parts of water stirring by a homomixer to prepare a solution containing plant protein, and thereafter 1.0 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 3

[0044] Preparation was performed in a similar manner to Example 1, except that 10.5 parts of powdered pea protein (manufactured by Roquette Freres, protein content: 79%) is added to 88.5 parts of water while stifling by a homomixer to prepare a solution containing plant protein, and thereafter 1.0 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 4

[0045] Preparation was performed in a similar manner to Example 1, except that 10.2 parts of powdered mung bean protein (manufactured by Fuji Plant Protein Labs, protein content: 80%) is added to 88.8 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 1.0 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 5

[0046] Preparation was performed in a similar manner to Example 1, except that 10.2 parts of powdered rice protein (manufactured by NutriBiotic, protein content: 80%) is added to 88.8 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 1.0 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 6

[0047] Preparation was performed in a similar manner to Example 1, except that 18.0 parts of powdered almond milk (manufactured by Tsukuba Dairy Products, Co., Ltd., protein content: 28.4%) is added to 81.4 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.6 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 7

[0048] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 87.0 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 1.0 part of Suntory Rum Dark (manufactured by Suntory Co., Ltd., ethanol content: 38.3%) is added.

Example 8

[0049] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 87.6 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.4 part of ethanol (manufactured by FUJIFILM Wako Pure Chemical Corporation, ethanol content: 99.5%) is added.

Example 9

[0050] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 87.5 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.5 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 10

[0051] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 87.8 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.2 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 11

[0052] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 84.9 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 3.1 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 12

[0053] Preparation was performed in a similar manner to Example 1, except that 8 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 88.9 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 3.1 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 13

[0054] Preparation was performed in a similar manner to Example 1, except that 22 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 75.6 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 2.4 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 14

[0055] Preparation was performed in a similar manner to Example 1, except that 26 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 71.0 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 3.0 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Example 15

[0056] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 86.5 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 1.5 parts of ethanol (manufactured by FUJIFILM Wako Pure Chemical Corporation, ethanol content: 99.5%) is added.

Example 16

[0057] Preparation was performed in a similar manner to Example 1, except that 34 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 65.3 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.7 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Comparative Example 1

[0058] Preparation was performed in a similar manner to Example 1, except that 2 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 77.8 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 0.2 part of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Comparative Example 2

[0059] Preparation was performed in a similar manner to Example 1, except that 7 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 89.4 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 3.6 parts of Suntory brandy based liqueur VO (manufactured by Suntory Co., Ltd., ethanol content: 32.3%) is added.

Comparative Example 3

[0060] Preparation was performed in a similar manner to Example 1, except that 7 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 89.6 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 3.4 parts of Suntory Rum Dark (manufactured by Suntory Co., Ltd., ethanol content: 38.3%) is added.

Comparative Example 4

[0061] Preparation was performed in a similar manner to Example 1, except that 12 parts of enzyme-treated powdered soybean protein (manufactured by Fuji Oil Co., Ltd., protein content: 86.3%) is added to 86 parts of water while stirring by a homomixer to prepare a solution containing plant protein, and thereafter 2 parts of ethanol (manufactured by FUJIFILM Wako Pure Chemical Corporation, ethanol content: 99.5%) is added.

[0062] In a sensory test, a rating was determined through evaluation based on the below-described five levels, and an average point by 15 trained panelists was defined as an evaluation point.

[0063] Flavor of protein: if an unpleasant taste of plant protein is sensed (not sensed 5 to 1 sensed)

[0064] Flavor of the entirety: if a flavor of an ethanol-containing raw material remains (not remain 5 to 1 remains)

[0065] The results of Examples 1 to 16 and Comparative Examples 1 to 4 are indicated in <Table 1> and <Table 2>.

TABLE-US-00001 TABLE 1 Example Example Example Example Example Example Example Example Example Example 1 2 3 4 5 6 7 8 9 10 Enzyme-treated powdered 12.0 12.0 12.0 12.0 12.0 soybean protein Powdered 9.5 soybean protein Powdered 10.5 pea protein Powdered 10.2 mung bean protein Rice protein 10.2 Almond protein 18.0 Brandy based 1.2 1.0 1.0 1.0 1.0 0.6 0.5 0.2 liqueur VO Rum Dark 1.0 Ethanol 0.4 Water 86.8 89.5 88.5 88.8 88.8 81.4 87.0 87.6 87.5 87.8 Plant protein 10.4 8.2 8.3 8.2 8.2 5.1 10.4 10.4 10.4 10.4 Ethanol 0.4 0.3 0.3 0.3 0.3 0.2 0.4 0.4 0.2 0.1 Ethanol/plant protein 3.7 3.9 3.9 4.0 4.0 3.8 3.7 3.8 1.6 0.6 If unpleasant taste 5 5 5 5 5 5 5 5 5 4 of plant protein is sensed (1 to 5, 5: good) If flavor of 5 5 5 5 5 5 4 5 5 5 ethanol-containing raw materials remains (1 to 5, 5: good)

TABLE-US-00002 TABLE 2 Example Example Example Example Example Example Comparative Comparative Comparative Comparative 11 12 13 14 15 16 Example 1 Example 2 Example 3 Example 4 Enzyme-treated 12.0 8.0 22.0 26.0 12.0 34.0 22.0 7.0 7.0 12.0 powdered soybean protein Brandy based 3.1 3.1 2.4 3.0 0.7 0.2 3.6 liqueur VO Rum Dark 3.4 Ethanol 1.5 2.0 Water 84.9 88.9 75.6 71.0 86.5 65.3 77.8 89.4 89.6 86.0 Plant protein 10.4 6.9 19.0 22.4 10.4 29.3 19.0 6.0 6.0 10.4 Ethanol 1.0 1.0 0.8 1.0 1.5 0.2 0.1 1.2 1.3 2.0 Ethanol/ 9.7 14.5 4.1 4.3 14.4 0.8 0.3 19.2 21.6 19.2 plant protein If unpleasant 5 5 4 4 4 4 3 5 5 5 taste of plant protein is sensed (1 to 5, 5: good) If flavor of 4 4 4 4 4 5 5 3 2 3 ethanol-containing raw materials remains (1 to 5, 5: good)