Method for improving storage stability of protein drink

Patent metadata

Field	Value
Publication number	US-9226522-B2
Application number	US-201113699870-A
Country	US
Kind code	B2
Filing date	May 23, 2011
Priority date	May 27, 2010
Publication date	Jan 5, 2016
Grant date	Jan 5, 2016

Abstract

Disclosed is a method for obtaining an improved drink, in particular a method for suppressing turbidity and sediment of an acidic drink that contains a peptide when the acidic drink is stored for a long period of time. In a basic method for suppressing turbidity and sediment, pectin and a fatty acid ester emulsifier are added to an acidic drink that contains a peptide. In this connection, it is appropriate that the stabilizers are respectively added in an amount of 1-10% by weight relative to the amount of the peptide. In addition, the pH of the acidic peptide drink is preferably 2.5-5.0; a peptide to be used preferably has a degradation rate of 10% or more and a free amino acid content of 50% or less; and the protein concentration in the drink is preferably 0.1-5.0% by weight.

First claim

The invention claimed is:

1. A method for preventing a generation of cloudiness and precipitation in a peptide-containing acidic beverage comprising adding a pectin in combination with a polyglyceryl fatty acid ester to the peptide-containing acidic beverage, and thereby the generation of cloudiness and precipitation in the peptide-containing acidic beverage comprising the pectin and the polyglyceryl fatty acid ester is prevented, wherein pH of the peptide-containing acidic beverage is in the range from 2.5 to 5, wherein the peptide-containing acidic beverage contains peptide at a concentration of 0.1 to 5.0 wt % in terms of a protein content, and wherein the pectin and the polyglyceryl fatty acid ester are each added in an amount of 1 to 10 wt % with respect to the peptide content.

2. The method according to claim 1 , wherein the peptide has 10% or more of TCA solubility and 50% or less of free amino acid content.

3. The method according to claim 1 , wherein the pectin is HM pectin.

4. A method for producing a peptide-containing acidic beverage having no generation of cloudiness or precipitation comprising adding a pectin in combination with a polyglyceryl fatty acid ester to the peptide-containing acidic beverage, wherein a generation of cloudiness and precipitation in the peptide-containing acidic beverage comprising the pectin and the polyglyceryl fatty acid ester is prevented, wherein pH of the peptide-containing acidic beverage is in the range from 2.5 to 5, wherein the peptide-containing acidic beverage contains peptide at a concentration of 0.1 to 5.0 wt % in terms of a protein content, and wherein the pectin and the polyglyceryl fatty acid ester are each added in an amount of 1 to 10 wt % with respect to the peptide content.

5. The method according to claim 2 , wherein the pectin is HM pectin.

6. The method according to claim 5 , wherein the polyglyceryl fatty acid ester has a polymerization degree of 8 to 12 and a HLB value of 14 or more.

7. The method according to claim 4 , wherein the polyglyceryl fatty acid ester has a polymerization degree of 8 to 12 and a HLB value of 14 or more.

8. The method according to claim 6 , wherein the polyglyceryl fatty acid ester has a HLB value of 16 or more.

9. The method according to claim 7 , wherein the polyglyceryl fatty acid ester has a HLB value of 16 or more.

Assignees

• Maebuchi Motohiro
• Fuji Oil Holdings Inc

Inventors

• Maebuchi Motohiro

Classifications

• A23B70/10 Primary

  by addition of preservatives · CPC title

• A23L2/38 Primary

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23L2/66

  Proteins · CPC title

• A23L1/0524

  Human Necessities · mapped topic