JP-2026074543-A - Acidic protein food and method for producing the same

Abstract

[Problem] The object of the present invention is to provide an acidic protein food that has a smooth texture even after freezing and thawing. [Solution] An acidic protein food containing (A) a branched starch hydrolysate and (B) a non-branched starch hydrolysate with a DE of 5 to 28. [Selection Diagram] None

Inventors

• 濱田 浩子

Assignees

• 松谷化学工業株式会社

Dates

Publication Date

20260507

Application Date

20241021

Claims (5)

1. (A) An acidic protein food containing branched starch hydrolysate and (B) an unbranched starch hydrolysate with a DE of 5 to 28, which is stored frozen.
2. The acidic protein food according to claim 1, comprising 2.5 to 15% by mass of component (A) and 2.5 to 15% by mass of component (B).
3. Furthermore, the acidic protein food according to claim 1 or 2, comprising (C) acid-treated starch.
4. The acidic protein food according to claim 1 or 2, which is fermented milk.
5. A method for imparting cold-thaw tolerance to an acidic protein food, comprising incorporating (A) a branched starch hydrolysate and (B) a non-branched starch hydrolysate having a DE of 5 to 28 into the acidic protein food.

Description

This invention relates to an acidic protein food product with cold-thaw resistance and a method for producing the same. Freezing is a very effective method for long-term food preservation. However, many foods do not return to their original state after thawing, and their texture and appearance deteriorate. In particular, acidic protein foods are prone to protein denaturation when frozen, resulting in a loss of texture after thawing. To solve this problem, the following methods have been proposed: a method for producing frozen soy milk yogurt (Patent Document 1), which involves fermenting and coagulating soy milk containing a gelling agent and a lactic acid bacteria starter, and then freezing it; a method for producing a soft-serve ice cream mix that can be frozen and distributed (Patent Document 2), which involves adding native gellan gum as a stabilizer; and a method for producing a yogurt-like acidic protein food (Patent Document 3), which involves adding oligosaccharides of three or more saccharides or two or more selected from the group consisting of trehalose, galacturonic acid-containing polysaccharides, and starch, and a gelling agent. However, with these technologies, acidic protein foods developed a gritty texture after freezing and thawing, and did not always have a satisfactory texture. Furthermore, Patent Document 3 requires a gelling agent, but it is suspected that this gelling agent would affect the inherent texture of foods like yogurt. Japanese Patent Application Publication No. 11-113485Japanese Patent Publication No. 2005-198650International release WO2013/089056 [Acidic protein foods] The acidic protein food of the present invention comprises (A) a branched starch hydrolysate and (B) a non-branched starch hydrolysate with a DE of 5 to 28. The acidic protein food of the present invention contains at least one branched starch hydrolysate. The "branched starch hydrolysate" as used in this invention refers to a starch hydrolysate that has undergone a treatment (branching treatment) that increases the number of branched bonds in any of the 1,2-glucosidic bonds, 1,3-glucosidic bonds, and 1,6-glucosidic bonds compared to its raw material starch, and also includes its reduced product. Branching treatments include, for example, roasting of starch or its hydrolysate, roasting treatment, or branch formation by the addition or transfer of sugars through enzymatic reactions. The roasting temperature is preferably 120°C to 200°C, more preferably 150°C to 200°C. During roasting, the moisture content of the starch or its hydrolysate is preferably 5% or less. Examples of such branched starch hydrolysates include branched dextrin and indigestible dextrin. Branched dextrin can be produced, for example, by treating starch with maltose-producing amylase and transglucosidase (see, for example, WO2009/113652). Indigestible dextrin can be produced, for example, by treating roasted dextrin with α-amylase and glucoamylase to extract dietary fiber (see, for example, Japanese Patent Publication No. 2-154664). The acidic protein food of the present invention contains at least one non-branched starch hydrolysate. In this invention, "non-branched starch hydrolysate" refers to a starch hydrolysate that has not undergone treatment to increase branching. Non-branched starch hydrolysates can be produced, for example, by decomposing starch with acid or hydrolytic enzymes (such as α-amylase). The DE of the non-branched starch hydrolysate used in this invention is 5 to 28, preferably 7 to 24, more preferably 7 to 22, even more preferably 7 to 16, and even more preferably 7 to 12, from the viewpoint of more significantly exhibiting the effects of this invention. In this specification, "DE" (abbreviation for Dextrose Equivalent) is an indicator of the reducing sugar content, and is a value obtained by "[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] × 100". In this specification, DE is measured by the Willstätter-Schudel method. In this specification, a non-branched starch hydrolysate with a DE of 5 to 28 is used to mean that it includes its reduced product. The raw starches for branched and unbranched starch hydrolysates are not particularly limited and may be one or more selected from the group consisting of tapioca starch, waxy tapioca starch, sweet potato starch, potato starch, corn starch, waxy corn starch, and rice starch. The term "acidic protein food" as used in this invention is not particularly limited, as long as it contains protein and exhibits acidity (including beverages). Such acidic protein foods tend to have unstable proteins due to their low pH, and the proteins denature under freezing conditions, easily losing their smooth texture. The acidic protein food of this invention is preferably soft and fluid upon consumption. The acidic protein food of this invention may, for example, be gel-like, paste-like, or liquid. As for the protein, one or more proteins can be used, such as