JP2024054490A - Composition to be used for suppressing gelatinization or thickening of protein - Google Patents

Abstract

To provide a technique for excellently suppressing gelatinization or thickening of protein.SOLUTION: There are provided: a composition to be used for suppressing gelatinization or thickening of protein, containing gluconic acid or gluconolactone; and a powdery composition for food and drink, which is a powdery composition for suppressing gelatinization or thickening of protein contained in food and drink, and contains an acid component including gluconic acid or gluconolactone, and protein. It is suitable that they further contain phosphoric acid.SELECTED DRAWING: Figure 1

Description

The present invention relates to a composition used to inhibit protein gelation or thickening, and a powdered composition for food and beverages to inhibit protein gelation or thickening.

Protein, along with carbohydrates and lipids, is one of the three major nutrients, and plays a role in building muscles, bones, skin, etc. In recent years, while there are athletes and people with exercise habits who actively consume protein to improve their health and build muscle, it has been reported that the protein intake of the Japanese is decreasing. For this reason, efforts are being made to develop food and drink products that contain protein to suit human preferences.

However, when producing protein-containing food and beverage compositions or foods and beverages, an aqueous solution mixed with the protein and other ingredients is often subjected to a heat treatment that thermally denatures the protein, with the aim of improving the solubility of the ingredients and sterilizing them. In such cases, the protein in the heat-treated aqueous solution is prone to gelling or thickening, and if the protein gels or thickens too much, this can have an undesirable effect on the workability of the subsequent manufacturing process and on the texture of the food and beverage composition or food and beverage obtained thereafter. For this reason, physical treatments such as high shear are performed in the next process or later, or a stabilizer such as a polymeric polysaccharide is added to the ingredients before the heat treatment.

For example, Patent Document 1 aims to provide a method for inhibiting gelation of a protein-containing beverage produced by filling at a temperature higher than room temperature, and the method includes step 1 of blending cellulose and gellan gum to prepare a protein-containing beverage, and step 2 of sterilizing the protein-containing beverage after step 1 and filling it at a liquid temperature of 40°C or higher. The method for inhibiting gelation of a protein-containing beverage discloses a method for producing a protein-containing beverage in which cellulose and gellan gum are blended and the beverage is filled at a liquid temperature of 40°C or higher.

JP 2018-174722 A

Furthermore, various techniques for suppressing the gelation or thickening of proteins have been investigated.
Therefore, a main object of the present invention is to provide a technique for better inhibiting the gelation or thickening of proteins.

As a result of intensive research, the present inventors have found that when gluconic acid or gluconolactone (hereinafter also referred to as "gluconic acid compound") is used and an aqueous solution containing a gluconic acid compound and a protein is heat-treated, a liquid or sol-like composition can be obtained in which gelation or thickening of the protein can be more effectively suppressed, and have completed the present invention.

The present invention is as follows.
The present invention can provide a composition for use in inhibiting protein gelation or thickening, comprising gluconic acid or gluconolactone.
The present invention can also provide a powdered composition for use in foods and beverages, which is a powdered composition for inhibiting gelation or thickening of proteins contained in foods and beverages, and which contains an acid component including gluconic acid or gluconolactone and a protein.
The acid component may further include phosphoric acid.

The present invention provides a technology that can better suppress protein gelation or thickening. Note that the effects of the present invention are not necessarily limited to the effects described herein, and may be any of the effects described in this specification.

1 is a graph showing the pH and viscosity (mPa·s) after heating when an aqueous solution containing protein and phosphoric acid (■) and an aqueous solution containing protein and gluconic acid (●) are used. The vertical axis shows the viscosity (mPa·s) after heating measured with a B-type viscometer, and the horizontal axis shows the pH after heating.

The following describes the mode for carrying out the present invention. Note that the embodiment described below shows an example of a typical embodiment of the present invention, and the scope of the present invention is not limited by this. Note that the lower limit (or more) and the upper limit (or less) in the numerical range (-) can be combined as desired. In addition, in this specification, numbers and alphabets such as "first, second, third...", "A, B, C...", "primary, secondary, tertiary..." are sometimes added for convenience, but this does not limit the interpretation of the present invention in a narrow sense, such as order, and the order may be changed as desired. In addition, in this specification, for example, "doing" such as "adjusting" may be a method, process, means, or step, and these terms may be appropriately replaced, for example, a process may be "doing", a method, or means, and a method may be a process, "doing", or means.

1. Overview of the Present Invention In the description of the overview of the present invention, descriptions of the technical features, constituent elements, processing methods, and various means of the gluconic acid compound, acid component, protein, composition, food and beverage, liquid or sol composition, etc., which are the same as or overlap with those in "2." to "6." described below, etc., will be omitted as appropriate, but the descriptions in "1." to "6." etc. apply to any of the embodiments and can be adopted as appropriate in each embodiment.

The present inventors have conducted extensive research into various techniques for better suppressing protein gelation or thickening. As a result of extensive research, as shown in the Examples below, when acetic acid, fumaric acid, tartaric acid, malic acid, citric acid, or lactic acid was used in heat-treating a raw material composition containing protein and water, the resulting acidic compositions after heat treatment were not measurable with a B-type viscometer and had gelled. Even when phosphoric acid was used, the resulting acidic composition after heat treatment was in a sol state.

Conventionally, when an aqueous solution containing protein is heated under acidic conditions, the composition containing protein thickens or gels after heat treatment in proportion to the protein concentration. This means that when trying to produce high-protein food and beverage products, even under acidic conditions during heat treatment, the product becomes rough and the texture becomes poor. For this reason, the only way to maintain a good texture in the resulting food and beverage product is to keep the protein at a low concentration and add it to the raw material composition containing water or to significantly lower the pH of the raw material composition containing water.

However, when a gluconic acid compound was used, the obtained acidic composition after heat treatment was liquid, and the gelation or thickening of proteins was very well suppressed. The viscosity of the composition after heat treatment when a gluconic acid compound was used was about 1/10 or less of the viscosity of the composition after heat treatment when phosphoric acid was used at a pH of about 3.45 after heat treatment (see FIG. 1). Thus, the inventors have found that a gluconic acid compound exerts a particularly remarkable effect of suppressing the gelation or thickening of proteins. That is, when a raw material composition containing a gluconic acid compound, a protein, and water is heat-treated using a gluconic acid compound, the gelation or thickening of proteins during heat treatment can be suppressed particularly significantly compared to the case where an acid component other than the gluconic acid compound is used. With regard to the texture that was affected by the gelation or thickening of proteins during heat treatment, the effect of suppressing gelation/thickening can be expected to improve the roughness of the texture of the heat-treated composition and/or improve the smoothness of the texture.

Based on this, the present inventors have found that it is possible to provide a method for inhibiting protein gelation or thickening that uses at least a gluconic acid compound, and a composition that contains at least a gluconic acid compound and is used to inhibit protein gelation or thickening.

Furthermore, the present inventors have found that when a powdered composition is produced from a composition containing a protein and a gluconic acid compound, and the powdered composition is prepared into a raw material composition containing water and then heat-treated, the gelation or thickening of the protein during heat treatment can be more effectively suppressed. As a result, the present inventors have found that it is possible to provide a powdered composition for suppressing the gelation or thickening of proteins and a method for producing the same. Furthermore, the present inventors have also found that it is possible to provide products such as food and beverages produced using the powdered composition as a raw material.

The inventors further discovered that the combined use of a gluconic acid compound and phosphoric acid exhibits a much better inhibitory effect on protein gelation or thickening during heat treatment than the use of phosphoric acid alone as an acid component, and that the combined use of a gluconic acid compound exhibits an equally effective inhibitory effect on protein gelation or thickening during heat treatment compared to the use of a gluconic acid compound alone as an acid component, and furthermore, allows the amount of acid component used to be reduced by approximately half or less.

Therefore, the gluconic acid compounds, acid components containing gluconic acid compounds, and combinations of gluconic acid compounds and phosphoric acid used in the present invention (hereinafter also referred to as "the gluconic acid compounds") have actions such as inhibiting protein gelation or thickening, inhibiting protein gelation or thickening that occurs during heat treatment, imparting heat resistance to proteins, improving the thermal stability of proteins, and maintaining or improving the texture of protein-containing compositions after heat treatment (for example, improving rough texture, improving smooth texture, etc.), and can be used for one or more purposes selected from these.

In the present invention, the gluconic acid compounds can suppress the gelation or thickening of proteins as described above, and can be contained in an acid component or composition for suppressing the gelation or thickening of proteins as described above, or for suppressing the gelation or thickening of proteins that occurs during heat treatment under acidic conditions. In addition, in the present invention, the gluconic acid compounds can be used as they are in the application target (for example, a composition for food and beverages, food and beverages, etc.) in expectation of the above-mentioned action effects. In the present invention, the gluconic acid compounds or a composition containing the same can be used in the above-mentioned method for suppressing gelation or thickening of proteins.

In addition, in the present invention, the gluconic acid compounds can be used to produce or be used for producing various preparations or compositions, such as those for inhibiting protein gelation or thickening, which are expected to have the above-mentioned effects. In addition, in the present invention, the gluconic acid compounds or their use for inhibiting protein gelation or thickening or the like as described above or for use in inhibiting protein gelation or thickening or the like can be provided, and the gluconic acid compounds can also be used as a substance or active ingredient for inhibiting protein gelation or thickening or the like as described above.

By using the present invention, it is also possible to provide one or more products selected from foods and beverages, compositions for foods and beverages, pharmaceuticals, pharmaceutical compositions, etc., in which protein gelation or thickening is suppressed. The compositions for foods and beverages or pharmaceutical compositions may be used as raw materials for foods and beverages, pharmaceuticals, etc. The composition or agent of this embodiment can be obtained by a known method.
In addition, the present invention can provide compositions and methods related to this embodiment, such as those described below, but are not limited thereto.

2. Composition for inhibiting gelation or thickening of protein according to the present embodiment In the description of examples of compositions for inhibiting gelation or thickening of protein according to the present invention, descriptions of the technical features, configurations, processing methods, and various means of gluconic acid compounds, acid components, proteins, compositions, foods and beverages, liquid or sol compositions, etc. that are the same as or overlap with those in the above-mentioned "1." and the following "3." to "6." will be omitted as appropriate, but the descriptions in "1." to "6." etc. apply to any of the embodiments and can be adopted as appropriate in each embodiment.

The present embodiment preferably provides a composition used to inhibit protein gelation or thickening, which contains gluconic acid or gluconolactone, and the composition or acid component preferably further contains phosphoric acid (i.e., contains gluconic acid or gluconolactone and phosphoric acid). Note that "gluconic acid or gluconolactone" is also referred to as a "gluconic acid compound," and the "composition used to inhibit protein gelation or thickening" of the present embodiment is also referred to as a "composition for inhibiting gelation or thickening."

2-1. Gluconic Acid or Gluconolactone In this embodiment, it is preferable to use gluconic acid or gluconolactone to suppress gelation or thickening of protein.
The gluconic acid and gluconolactone used in this embodiment may be commercially available products or may be produced by a known production method. In this embodiment, a compound that is hydrolyzed to gluconic acid under acidic conditions and/or by heat treatment (for example, a gluconic acid derivative having an ester bond with another compound (an ester bond between a carboxy group and a hydroxyl group)) may be used as the gluconic acid.

In this embodiment, a food or drink with a good texture can be produced by using a heat-treated acidic composition in which gelation or thickening of the protein obtained by heat-treating a raw material composition (preferably an acidic raw material composition) in which protein, water, and a gluconic acid compound are mixed. In addition, the physical properties of the acidic composition after heat treatment can be measured with a B-type viscometer, and it is more preferable that the acidic composition after heat treatment is in a sol or liquid state (more preferably in a liquid state), and even more preferable that it is in a low-viscosity liquid state.

Examples of the raw material composition (preferably an acidic raw material composition) include, but are not limited to, (A) a raw material composition that contains at least or to which a gluconic acid compound has been added; (B) a raw material composition that contains at least or to which the composition for inhibiting gelation or thickening has been added; and (C) a raw material composition that contains at least or to which a powdered composition for inhibiting gelation or thickening for food and beverages has been added. Furthermore, it is more preferable to use phosphoric acid in combination.

The form of the raw material composition (preferably an acidic raw material composition) is not particularly limited, and is preferably a liquid containing water or a paste containing water, and as a liquid or paste containing water, a composition containing protein and water as raw materials (preferably an aqueous solution containing raw materials or an acidic aqueous solution) is preferable. In this embodiment, the "aqueous solution" in "aqueous solution containing raw materials" refers to a "solution using water as a solvent" in a broad sense, and raw materials such as proteins may not be completely dissolved in water, and may be in a dispersed or suspended state or a paste-like aqueous solution.

In this embodiment, it is more preferable to use a combination of a gluconic acid compound and phosphoric acid to suppress gelation or thickening of proteins. By using phosphoric acid in combination with a gluconic acid compound, the total amount of acid components used and the amount of gluconic acid used can be further reduced compared to using a gluconic acid compound alone, resulting in lower costs. In addition, by adjusting the mass content ratio or mass usage ratio of the gluconic acid compound and phosphoric acid, it is also possible to obtain an acidic composition after heat treatment that has physical properties almost equivalent to those of a gluconic acid compound alone.

The composition for inhibiting gelation or thickening, or the acid component for inhibiting gelation or thickening, preferably contains at least gluconic acid or gluconolactone, and further preferably contains phosphoric acid in combination.
The composition or acid component for inhibiting gelation or thickening may contain an acid component other than a gluconic acid compound and/or phosphoric acid, and may use, for example, a component used in an acidulant or a pH adjuster for adjusting the acidic side, within a range that does not impair the effect of inhibiting gelation or thickening in the present invention. Examples of the acid component other than these include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, fumaric acid, and acetic acid, and inorganic acids such as carbon dioxide, and one or more selected from these may be used. As the acid component other than these, an organic acid having one or more carboxy groups is preferable, and the number of the carboxy groups is more preferably 1 to 3.

The content or amount of the gluconic acid compound used is not particularly limited, but in terms of gluconic acid in the composition or acid component, the preferred lower limit is preferably 50% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and may be 100% by mass, from the viewpoint of suppressing protein gelation or thickening. In addition, when the gluconic acid compound is used in combination with other acid components to expect an effect equivalent to or close to that of the gluconic acid compound alone while reducing the total amount of the gluconic acid compound in the composition or acid component, the preferred upper limit of the content or amount of the gluconic acid compound used in the composition or acid component may be preferably 98% by mass or less, more preferably 95% by mass or less, even more preferably 90% by mass or less or 80% by mass or less.

The content or amount of phosphoric acid used in this embodiment is not particularly limited, but in the composition or acid component, the preferred lower limit is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and more preferably 10% by mass or more, and the preferred upper limit is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, and more preferably 10% by mass or less, and the preferred numerical range is more preferably 5 to 15% by mass.

The mass content ratio or mass usage ratio of the gluconic acid compound (calculated as gluconic acid) and phosphoric acid used in this embodiment is not particularly limited, but is preferably 50-100:50-0, more preferably 70-95:30-5, and even more preferably 80-90:20-10. This allows the total amount of acid components and the amount of gluconic acid compound used to be reduced while still achieving the same or similar effect of inhibiting protein gelation or thickening as the acid component of the gluconic acid compound alone, thereby reducing costs.

The acid component or composition used in this embodiment is preferably prepared into an acidic composition containing protein and water, an aqueous solution containing protein, or an acidic aqueous solution by mixing with water and/or protein as necessary. The pH of the acidic composition or aqueous solution before heat treatment is not particularly limited, but the preferred lower limit of the pH is preferably 2 or more, more preferably 3 or more, and the preferred upper limit is preferably 6 or less, more preferably 5 or less, and even more preferably 4 or less, and the preferred pH is more preferably 2 to 6.

The acid component or composition used in this embodiment is preferably adjusted so that the pH of the composition containing the heat-treated protein and water is in the acidic range. The preferred lower limit of the pH of the heat-treated composition is preferably 2 or more, more preferably 3 or more, and the preferred upper limit is preferably 6 or less, more preferably 5 or less, and even more preferably 4 or less, and the preferred pH is more preferably 2 to 6.

The form of the composition or acid component used in this embodiment is not particularly limited, and one or more types selected from liquid, paste, powder, granule, solid, and the like can be used.
The salt form of the acid component used in the present embodiment is not particularly limited, and one or more salts selected from alkali metal salts (sodium, potassium, etc.), alkaline earth metal salts (calcium, magnesium, etc.), etc. may be used; however, it is preferable that the raw material composition be adjusted to be acidic during the heat treatment.

The present embodiment can also provide a composition that contains a gluconic acid compound and phosphoric acid, either separately or simultaneously, and has an inhibitory effect on protein gelation or thickening. The gluconic acid compound and phosphoric acid can be kept in separate states or as separate products, and then mixed when used for application. For example, a two-dose composition or composition kit can be provided that is at least composed of a first acid component (first composition) containing a gluconic acid compound and a second acid component (second composition) containing phosphoric acid. It can also provide a method for inhibiting the gelation or thickening of proteins that occurs upon heating, as described above, by mixing the first acid component and the second acid component when used.

The composition according to this embodiment may contain or incorporate, as a component or raw material other than the gluconic acid compound, phosphoric acid, and acid component described above, components or raw materials that are commonly used in various compositions such as food and beverages, pharmaceuticals, feed, and additives, as necessary or within a range that does not impair the effects of the present technology. Optional components include, for example, raw materials such as proteins and water, preservatives, antioxidants, pH adjusters, oils and fats, emulsifiers, flavorings, and colorants, and one or two of these may be selected and used. In addition, the composition or the form of the composition according to this embodiment is not particularly limited, and may be in any form such as liquid, paste, gel, solid, or powder.

2-2. Method of Use, etc. The composition for inhibiting gelation or thickening is preferably used for a protein or a raw material composition containing the same, and the protein is preferably contained in a raw material, more preferably contained in a raw material for food or beverage or a raw material used in the production of food or beverage. In addition, the protein to be subjected to the heat treatment in this embodiment is preferably in an ungelled state, an unheat-denatured state, or a state before the heat treatment.

By using the composition for inhibiting gelation or thickening, it is possible to inhibit the gelation or thickening of proteins that occurs during heat treatment in the manufacturing process of a food or beverage composition or food or beverage, and to provide a food or beverage composition or food or beverage with good texture properties.

As another aspect of this embodiment, this embodiment preferably provides a composition or raw material composition that contains an acid component containing a gluconic acid compound and a protein and is used to suppress gelation or thickening of the protein and/or other proteins, and preferably further contains phosphoric acid. More preferably, this composition or raw material composition is a composition for use in food and beverages or for use in the production of food and beverages. This composition or raw material composition may further contain protein and/or water. A more preferred form of the composition or raw material composition is a form with a low water content, from the viewpoint of being able to more easily suppress gelation or thickening due to hydration without refrigeration or freezing, and being lightweight for transportation, etc., and more preferably a powdered composition or raw material composition.

The present embodiment is a powdered composition for suppressing gelation or thickening of a protein contained in a food or beverage, and preferably provides a powdered composition for food or beverage for suppressing gelation or thickening of a protein, the composition containing an acid component containing gluconic acid or gluconolactone and a protein, and the acid component preferably further contains phosphoric acid and is an acid component containing gluconic acid or gluconolactone and phosphoric acid.

By mixing the above-mentioned composition for inhibiting protein gelation or thickening with various raw materials such as protein and/or water (preferably raw materials for food and beverages), and heat-treating the resulting raw material composition (preferably an acidic raw material composition liquid or an acidic raw material aqueous solution), it is possible to better inhibit the gelation or thickening of protein that occurs during heat treatment, and this better inhibition makes it possible to provide a composition and food and beverage with a good texture, such as a less rough or smoother texture.

The protein concentration in the raw material composition before the heat treatment is not particularly limited, but the preferred lower limit is preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 7% by mass or more, and the upper limit is not particularly limited, but is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less, with a preferred numerical range being 5 to 20% by mass. The raw material composition is preferably an acidic raw material composition, and more preferably an acidic raw material aqueous solution. In this embodiment, even when the protein concentration in the raw material composition is high, it is possible to better suppress protein gelation or thickening, and it is possible to incorporate a high concentration of protein while maintaining a good texture. Therefore, by using this embodiment, it is also possible to provide an acidic food or drink that is high in protein and has low viscosity.

The water content in the raw material composition before the heat treatment is not particularly limited, as it is adjusted depending on the total solid content and the type of application, such as beverages or foods, but may be the remainder (residual amount) obtained by subtracting the total mass of ingredients other than water from 100% by mass of the raw material composition, such as 97 to 20% by mass.

The raw material composition before the heat treatment is not particularly limited, but is preferably a low-viscosity liquid. For example, the viscosity of the raw material protein aqueous solution measured with a B-type viscometer (M1, M2, M3, M4 rotors, 60 rpm, 60 sec, 20-25°C) is preferably 1,000 mPa·s or less, more preferably 100 mPa·s or less, and even more preferably 10 mPa·s or less.

In this embodiment, the form of the composition for inhibiting gelation or thickening and the various raw materials when mixed together prior to heat treatment is not particularly limited, and may be, for example, liquid and liquid, liquid and powder, or powder and liquid. The liquid may be a paste, and more preferably a form containing water, and the powder may be a solid.

In addition, the order of addition of the composition for suppressing gelation or thickening and the various raw materials before the heat treatment is not particularly limited, and they may be mixed separately or at the same time. For example, the composition for suppressing gelation or thickening may be mixed with the various raw materials, or the composition for suppressing gelation or thickening may be mixed with the various raw materials. The composition for suppressing gelation or thickening may be used as the acid component for suppressing gelation or thickening.

The temperature at which the raw materials or raw material compositions are mixed is not particularly limited, and when the mixing is a pretreatment step for the heat treatment step, a temperature that does not reach the heat treatment temperature is preferred. For example, a temperature lower than 60°C at which protein thermal denaturation is likely to occur is preferred. A suitable upper limit is more preferably 50°C or lower, even more preferably 40°C or lower, and even more preferably 30°C or lower. A suitable lower limit is preferably 4°C or higher, more preferably 10°C or higher, and even more preferably 20°C or higher, in order to mix various raw materials with an aqueous solution. Note that the step of mixing various raw materials or raw material compositions is not a pretreatment step for the heat treatment step, and mixing and heat treatment may be carried out simultaneously as a heat treatment step, and the heat treatment step will be described later.

The various raw materials are not particularly limited, and examples thereof include proteins, water, emulsifiers, sweeteners, stabilizers such as pectin, flavor components, animal and vegetable fats and oils, thickening polysaccharides, flavor components, fats and oils, proteins, amino acids, organic acids, vitamins, inorganic salts, etc., and one or more selected from the group consisting of these can be used. Various raw materials that can be used for food and beverages (for example, pastes or purees of meat, vegetables, and beans, meat, fish, fruits, beans, vegetables, etc.) are suitable.

By using this embodiment, a liquid or sol-like composition can be obtained in which gelation or thickening of proteins is better suppressed than when phosphoric acid alone is used, and this is preferably provided as a composition for food and beverages or as food and beverages. Furthermore, by using this embodiment, it is also possible to provide a liquid or sol-like composition for food and beverages or food and beverages, even if a raw material composition containing a high concentration of protein is heat-treated when producing food and beverages containing protein.

This embodiment is suitable for use in heat treatments or heat treatment steps that are generally carried out in the manufacture of products such as food and beverages, in which heat denaturation of proteins may occur, and more preferably, for use under heat treatment conditions that cause heat denaturation of proteins and gelation or thickening. This makes it possible to suppress gelation or thickening of proteins during heat treatment. The heat treatment conditions used in this embodiment are not particularly limited, and examples include one or more selected from acidity, temperature, duration, and pressure.

For example, this embodiment is suitable for typical heat treatment conditions used in producing food and beverage products or compositions for food and beverage products, and is expected to exhibit a more excellent gelation or thickening inhibitory effect than when phosphoric acid alone or an acid component such as citric acid is used. For example, as shown in the Examples below, the stronger the heat treatment conditions, the higher the possibility of gelation due to thermal denaturation of proteins, and the more excellent the inhibitory effect of this embodiment on protein gelation or thickening compared to conventionally used acid components.

The acidic conditions for the heat treatment are not particularly limited, but are preferably pH 2-6, and more preferably pH 3-4.
The temperature in the heat treatment is preferably equal to or higher than the temperature at which proteins are easily thermally denatured (for example, 60°C or higher), more preferably equal to or higher than 70°C or 80°C, and even more preferably equal to or higher than 90°C or 100°C. An advantage of this embodiment is that the effect of inhibiting protein gelation or thickening can be exerted even at high temperatures, and the upper limit is usually the upper limit temperature used in the production of foods and beverages containing protein, and is preferably 150°C or lower, more preferably 140°C or lower, and even more preferably 130°C or lower.
The pressure conditions in the heat treatment are not particularly limited, and examples of the pressure conditions include normal pressure (about 1 atm) and a range from 0.5 to 2 atm. When the heat treatment is a sterilization treatment, it is preferable to use one or more types of heat sterilization selected from low-temperature heat sterilization (40°C to 100°C, 30 minutes to 3 hours), high-temperature heat sterilization (70°C or higher, 15 seconds, 15 minutes to 30 minutes), ultra-high-temperature heat sterilization (120°C to 150°C, 1 second to 5 seconds), high-temperature high-pressure sterilization, and the like.

The conditions for the heat treatment are preferably a pH of 2 to 6, and/or a temperature of 60°C to 150°C, and/or a time of 1 second to 3 hours, or a combination of these.

The composition obtained after heat treatment using this embodiment is not particularly limited, but is a composition in which gelation or thickening of the protein is well suppressed, and is more preferably a liquid or sol-like composition, and even more preferably a low-viscosity liquid. For example, the viscosity of the raw protein aqueous solution measured with a B-type viscometer (M1, M2, M3, M4 rotor, 60 rpm, 60 sec, 20 to 25°C) is preferably 10,000 mPa·s or less, more preferably 1,000 mPa·s or less, more preferably 100 mPa·s or less, and even more preferably 30 mPa·s or less.

2-3. Protein The protein used as the target of the present embodiment is not particularly limited, and examples of the protein include proteins derived from animals, plants, microorganisms, and insects, and may be one or more proteins selected from these. In the present embodiment, it is preferable to use a protein that is heat-denatured, easily heat-denatured, or gelled, and it is preferable to use a non-gelled protein.
By using this embodiment, it is possible to suppress gelation or thickening of proteins due to heat treatment, and more preferably to suppress gelation or thickening that occurs when a composition or composition liquid containing a protein and water (preferably an aqueous solution containing a protein) is heated. This makes it possible to obtain a composition in which gelation or thickening is suppressed even after heat treatment under acidic conditions. In this embodiment, it is possible to more effectively suppress gelation or thickening of proteins, and therefore it is also possible to provide a composition for food and beverages, or food and beverages, etc., with a good texture, such as a texture with little roughness or a smooth touch.

The type of protein used in this embodiment is not particularly limited, and may be, for example, one or more selected from the group consisting of milk protein, egg protein, plant-derived protein, gelatin, collagen, and the like, and their decomposition products. Among these, milk protein and egg protein are preferred, more specifically whey protein and egg white are preferred. Examples of plant-derived proteins include soybeans, almonds, peas, broad beans, chickpeas, potatoes, barley, wheat, rice, and processed products thereof (e.g., soybean protein, etc.), and one or more of these may be used, of which soybean protein is preferred.
The form of the protein is not particularly limited, and one or more selected from liquid, paste, powder, granule, solid, etc. can be used. The various proteins can be products produced by known manufacturing methods or products distributed on the market. In preparing the various proteins, for example, one or more selected from centrifugation, ultrafiltration, drying methods (spray drying, freeze drying, etc.) can be used. When the composition is made into a powder, it is preferable to use the spray drying method.

The milk protein is not particularly limited, but examples thereof include milk, skim milk powder, whole milk powder, total milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), micellar casein, whey powder, protein-enriched whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), whey peptides, casein, caseinate, lactoferrin, etc., and one or more selected from these may be used.

Of these milk proteins, whey protein is preferred because it is easier to obtain the effects of this embodiment, and WPC and/or WPI are more preferred. Examples of the composition of WPC and WPI include those described in the Examples below, but are not limited to these. WPC usually has a protein content of 15% or more, and preferably has a protein content of 80% or more. WPI preferably has a protein content of 90% or more. Milk proteins are preferably derived from cow's milk.

Whey protein can be obtained by appropriately adopting a known manufacturing method or preparation method, or it can be obtained as a commercially available product. Whey protein can be obtained by preparing (separating, adding an acid, adding an enzyme, purifying, etc.) a milk raw material containing whey protein selected from, for example, cow's milk, skim milk, whole milk powder, whole milk powder, skim milk powder, whey, etc., and when the whey protein concentration is to be further increased, for example, one or more methods selected from the centrifugation method, ultrafiltration method, ion exchange method, spray drying method, etc. can be used, and WPC powder or WPI powder can be obtained by spray drying.

Egg proteins are not particularly limited, but examples include whole eggs, egg whites, egg yolks, defatted egg yolks, defatted egg whites, etc., and one or more selected from these may be used. Of these, egg whites are preferred.

Soy protein is not particularly limited, but examples include soy milk, prepared soy milk, soy milk beverages (also called soy milks), concentrated soy protein (SPC: protein concentration of 60% by mass or more), isolated soy protein (SPI: protein concentration of 90% by mass or more), etc., and one or more selected from these can be used. The definition of soy milks (production method, soy solids content, etc.) can be found in "Japanese Agricultural Standards for Soy Milks: Final Confirmation, Ministry of Agriculture, Forestry and Fisheries Notification No. 1679, July 17, 2012."

The protein used in this embodiment may be one or more of the proteins described above. The protein content can be quantified by a known method such as the Kjeldahl method.

The amount of the acid component used in this embodiment relative to 100 parts by mass of protein can be set appropriately depending on the target pH and the type of protein, and is not particularly limited. For example, a suitable lower limit is preferably 0.5 parts by mass or more, and a suitable upper limit is preferably 500 parts by mass or less.

The amount of gluconic acid compound (converted into gluconic acid) used in this embodiment relative to 100 parts by mass of protein can be appropriately set depending on the target pH and the type of protein, and is not particularly limited, but a suitable lower limit is preferably 0.5 parts by mass or more, and a suitable upper limit is preferably 500 parts by mass or less.

The amounts of gluconic acid compound and phosphoric acid used in this embodiment per 100 parts by mass of protein can be set appropriately depending on the target pH and the type of protein, and are not particularly limited. A suitable lower limit is preferably 0.5 parts by mass or more, and a suitable upper limit is more preferably 250 parts by mass or less.

3. Composition for suppressing gelation or thickening of protein comprising an acid component and a protein according to the present embodiment In the description of examples of the composition for suppressing gelation or thickening of protein comprising an acid component and a protein according to the present embodiment, the descriptions of the technical features, configurations, processing methods, and various means of the gluconic acid compound, acid component, protein, composition, food and drink, liquid or sol composition, etc., which are the same as or overlap with the above-mentioned contents (e.g., "1.", "2.", etc.) and the contents described below (e.g., "4." to "6.", etc.), will be omitted as appropriate, but the descriptions of "1." to "6.", etc. apply to any of the embodiments and can be appropriately adopted in each embodiment.

This embodiment can provide a composition (hereinafter also referred to as "the protein-containing composition for inhibiting gelation or thickening") that contains a gluconic acid compound or an acid component containing the gluconic acid compound and a protein and is used to inhibit the gelation or thickening of the protein and/or other proteins contained in a food or beverage, and it is preferable that the composition further contains phosphoric acid (i.e., a gluconic acid compound and phosphoric acid, or an acid component containing a gluconic acid compound and phosphoric acid). The food or beverage may also be a product (e.g., a pharmaceutical product, a feed, etc.). In addition, the "(first) protein" and the "(second) other protein" in "the protein and/or other proteins" may be the same or different proteins.

The protein-containing composition for inhibiting gelation or thickening is preferably in powder form, more preferably in powder form for use in food and beverage products, and even more preferably in powder form for use in food and beverage products or for use in the manufacture of food and beverage products.

The present embodiment also provides a powdered composition for suppressing the gelation or thickening of proteins contained in foods and beverages, which comprises an acid component containing a gluconic acid compound and a protein, and is suitable for use in foods and beverages to suppress the gelation or thickening of proteins. The acid component preferably further comprises phosphoric acid. The powdered composition can also be used as a composition for suppressing the gelation or thickening of proteins contained in proteins or raw material compositions, which is used in the manufacturing process of foods and beverages. The present embodiment can suppress the gelation or thickening of proteins that occurs during heat treatment in the manufacturing process of foods and beverages, and can provide a composition for foods and beverages or foods and beverages that have good physical properties with a good texture.

In this embodiment, the "composition containing a gluconic acid compound or an acid component containing the gluconic acid compound, and a protein" (hereinafter also referred to as the "acid component and protein-containing composition") is preferably a composition obtained by mixing a gluconic acid compound or an acid component containing the gluconic acid compound, and a protein, and more preferably, phosphoric acid is used in combination. The composition is preferably a raw material composition before a heat treatment that thermally denatures the protein.

As described in "1." above, the acid component and protein-containing composition contain at least a gluconic acid compound capable of suppressing protein gelation or thickening, and therefore have the action or effect expected of the gluconic acid compounds described above, and may be used for the purpose of exerting the action or effect, or may be used to manufacture various preparations or compositions in which the action or effect is expected. In addition, the acid component and protein-containing composition may be used as a composition used to suppress the gelation or thickening of the protein in the composition and other proteins contained in the raw material composition. In addition, since the acid component and protein-containing composition contain a protein and an acid component such as a gluconic acid compound, it may be used as a composition for food and beverages (for example, a raw material composition for producing food and beverages).

By using the acid component and the protein-containing composition, it is possible to provide one or more products selected from food and beverage products, compositions for food and beverage products, pharmaceutical products, pharmaceutical compositions, etc., in which protein gelation or thickening is suppressed. In addition, the acid component and the protein-containing composition may be used as a raw material for food and beverage products, pharmaceutical products, etc., in the form of a composition for food and beverage products or a pharmaceutical composition.

The acid component and protein-containing composition may be in the form of a powder, liquid, paste, or the like. When the composition is in the form of a powder, it is preferable to dry the mixture (e.g., spray-dry, freeze-dry, etc.) to obtain a powder, and a powder form is more preferable.

The content or amount of the gluconic acid compound used can be appropriately determined from the configurations described above in "2." and is more preferably 50 mass % or more in terms of gluconic acid in the composition or acid component.
The content or amount of phosphoric acid used can be appropriately selected from the configurations in the above-mentioned "2.", etc., and is more preferably 5 to 15 mass % in the composition or acid component.
The mass content ratio or mass usage ratio of the gluconic acid compound (converted into gluconic acid) and phosphoric acid used in this embodiment can be appropriately selected from the configurations such as "2." described above, and is more preferably 50-100:50-0.
The pH of the raw material composition or the acidic aqueous solution before the heat treatment can be appropriately set to the above-mentioned "2.", and is preferably 2 to 6.

The protein concentration in the raw material composition used in this embodiment can be appropriately determined from the configuration described in "2." above, and is more preferably 5 to 20% by mass.
The amount of the acid component used per 100 parts by mass of protein can be appropriately set according to the configuration of "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of the gluconic acid compound (calculated as gluconic acid) used per 100 parts by mass of protein can be appropriately set according to the configurations such as those described in "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of gluconic acid compound and phosphoric acid used per 100 parts by mass of protein can be appropriately selected from the configurations such as those in "2." above, and is more preferably 0.5 parts by mass or more and 250 parts by mass or less.

The conditions for the heat treatment may be as described above in "2." and the like, and preferably include a pH of 2 to 6, and/or a temperature of 60°C to 150°C, and/or a temperature of 1 second to 3 hours, or a combination thereof.

The composition obtained after heat treatment using this embodiment is a composition in which protein gelation or thickening is effectively suppressed, and is more preferably a liquid or sol-like composition, and even more preferably a low-viscosity liquid, and may appropriately adopt the configuration described in "2." above, and is more preferably 10,000 mPa·s or less.

The method for producing the acid component and protein-containing composition is not particularly limited. In a preferred embodiment, a gluconic acid compound or an acid component, a protein, and water are added and mixed at the same time or at different times to obtain a raw material (raw material composition). The types, contents (amounts used), and mass content ratios (mass usage ratios) of the gluconic acid compound, phosphoric acid, other acid components, proteins, etc. can be appropriately selected from the configurations described above and below.

As an example of a suitable production method, a liquid raw material (such as a slurry) obtained by mixing a protein (preferably a composition containing protein and water) with a gluconic acid compound or an acid component can be dried by spray drying or the like to obtain a dry powder or a powdered composition in which the protein and gluconic acid compound are in contact. The form of the raw material of the protein and gluconic acid compound is not particularly limited, and may be a powder, an aqueous solution, or the like. The raw materials can be mixed by dissolving or dispersing. The order of mixing is not particularly limited, but a liquid raw material obtained by adding a gluconic acid compound or an acid component to a composition containing protein and water and mixing them is suitable.

Furthermore, drying can reduce the moisture content of the powdered composition to a low moisture content (e.g., 10% or less). The drying method (e.g., spray drying) to obtain a powder form can be produced using a known drying device. Spray drying is generally a method in which a slurry is sprayed into hot air to instantly evaporate the moisture and obtain a dry powder (granules), and is preferred because it causes little thermal denaturation of proteins.

In a preferred embodiment of the method for producing the acid component and protein-containing composition, when the manufacturing process for whey protein concentrate (WPC) and/or whey protein isolate (WPI) includes a spray drying step to obtain powdered WPC and/or WPI, it is preferred to blend the gluconic acid compounds with the liquid raw material before or upstream of this spray drying step, and it is preferred to blend the gluconic acid compounds in the step or steps before the spray drying step or between these steps.

The amounts and mass ratios of the gluconic acid compounds, acid components, proteins, etc. used may be appropriately selected from the configurations of "2." above, such as "2-1." to "2-3."

The content or amount of the gluconic acid compound used can be appropriately determined from the configurations described above in "2." and is more preferably 50 mass % or more in terms of gluconic acid in the composition or acid component.
The content or amount of phosphoric acid used can be appropriately selected from the configurations in the above-mentioned "2.", etc., and is more preferably 5 to 15 mass % in the composition or acid component.
The mass content ratio or mass usage ratio of the gluconic acid compound (converted into gluconic acid) and phosphoric acid used in this embodiment can be appropriately selected from the configurations such as "2." described above, and is more preferably 50-100:50-0.
The pH of the acidic composition or the acidic aqueous solution before the heat treatment can be appropriately set to the above-mentioned "2." configuration, and is more preferably 2 to 6.

The protein concentration in the raw material composition used in this embodiment can be appropriately determined from the configuration described in "2." above, and is more preferably 5 to 20% by mass.
The amount of the acid component used per 100 parts by mass of protein can be appropriately set according to the configuration of "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of the gluconic acid compound (calculated as gluconic acid) used per 100 parts by mass of protein can be appropriately set according to the configurations such as those described in "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of gluconic acid compound and phosphoric acid used per 100 parts by mass of protein can be appropriately selected from the configurations such as those in "2." above, and is more preferably 0.5 parts by mass or more and 250 parts by mass or less.

The conditions for the heat treatment may be as described above in "2." and the like, and preferably include a pH of 2 to 6, and/or a temperature of 60°C to 150°C, and/or a temperature of 1 second to 3 hours, or a combination thereof.

The composition obtained after heat treatment using this embodiment is a composition in which protein gelation or thickening is effectively suppressed, and is more preferably a liquid or sol-like composition, and even more preferably a low-viscosity liquid, and may appropriately adopt the configuration described in "2." above, and is more preferably 10,000 mPa·s or less.

4. Method for inhibiting protein gelation or thickening according to the present embodiment, etc. In the description of examples of the method for inhibiting protein gelation or thickening according to the present embodiment, the descriptions of the technical features, configurations, processing methods, various means, etc. of the gluconic acid compound, acid component, protein, composition, food and drink, liquid or sol composition, etc., which are the same as or overlap with the above-described contents (e.g., "1." to "3.", etc.) and the contents described below (e.g., "5.", "6.", etc.), will be omitted as appropriate, but the descriptions of "1." to "6.", etc. apply to any of the embodiments and can be adopted as appropriate in each embodiment.

The present embodiment preferably provides a method for inhibiting protein gelation or thickening using a gluconic acid compound, and the method may use an acid component that includes a gluconic acid compound, and it is further preferable that the method or acid component further uses or includes phosphoric acid.

The suppression method may be a method for producing or preparing a liquid or sol composition, a composition used as a raw material for food and beverages, a composition for producing food and beverages, or a food and beverage, or the like, and the present embodiment may be a method for producing or preparing these various compositions, food and beverages, etc., using the suppression method. The suppression method may also be a method for suppressing gelation or thickening of a protein in a food or beverage during heat treatment, or a method for producing a food or beverage containing a protein in which gelation or thickening is suppressed during heat treatment. The present embodiment may also be a method for producing a composition for food and beverages, a method for producing a food or beverage using the composition for food and beverages, or a method for producing a food or beverage, using the suppression method. The suppression method may be applied to a method for producing a composition for food and beverages, a method for producing a food or beverage using the composition for food and beverages, or a method for producing a food or beverage.

This embodiment is a method that includes further heat-treating a raw material composition containing ungelled protein and water using the gluconic acid compounds, and this method is suitable for providing a method for suppressing protein gelation or thickening using a gluconic acid compound.

The present embodiment preferably provides a method for suppressing gelation or thickening of proteins in food and beverages during heat treatment, or a method for producing food and beverages, which includes (A) mixing the gluconic acid compounds with a raw material composition containing protein and water to obtain a composition, drying the composition, and (B) heat-treating a raw material composition obtained by mixing the powdered composition with water and other raw materials to produce a composition for food and beverages or a food and beverage.

The present embodiment preferably provides a method for suppressing protein gelation or thickening during heat treatment, or a method for producing a food and beverage composition or food and beverage, which includes producing a food and beverage composition or food and beverage by heat treating a raw material composition obtained by mixing the powdered composition for suppressing protein gelation or thickening, water, a protein, and other raw materials. The present embodiment may also provide a method for suppressing protein gelation or thickening in a food and beverage composition or in a food and beverage during heat treatment, or a method for producing a food and beverage composition or food and beverage using the suppression method.

In addition, the present embodiment preferably provides a method for producing a liquid or sol-like composition, which includes heat-treating one or more raw material compositions (preferably acidic raw material compositions) selected from the following (A) to (C), and further preferably contains protein and/or water as appropriate in the raw material composition. It is also preferable to perform the heat treatment under acidic conditions. The production method may be a composition for food or beverage, a composition for producing food or beverage, or a method for producing food or beverage.

In addition, this embodiment preferably provides a method for producing food and beverage products by using a gluconic acid compound or a combination of a gluconic acid compound and phosphoric acid to suppress protein gelation or thickening. The production method may use the composition for suppressing gelation or thickening, or the protein-containing composition for suppressing gelation or thickening, or the method for suppressing protein gelation or thickening, or the liquid or sol composition. This makes it possible to suppress protein gelation or thickening that occurs during heat treatment in the production process of food and beverage products, and to provide food and beverage products with good texture and physical properties.

By using this embodiment, it is possible to suppress the gelation or thickening of proteins that occurs during heat treatment in the manufacturing process of a food or beverage composition or food or beverage, and to provide a food or beverage composition or food or beverage with good texture properties. In addition, it is possible to obtain a raw material composition or a composition for suppressing the gelation or thickening of proteins to be used in the manufacturing process of a food or beverage.

The present embodiment can also provide a method for producing a liquid or sol-like composition, which includes heat-treating a raw material composition containing a gluconic acid compound, a protein, and water. It is preferable to mix the raw materials containing the gluconic acid compound, a protein, and water before the heat treatment, and it is preferable to heat-treat the mixed raw material composition under acidic conditions.

The present embodiment can also provide a dry composition for inhibiting gelation or thickening of protein in food, or a method for producing a dried food using the dry composition for inhibiting gelation or thickening, which includes drying a raw material composition containing a gluconic acid compound, a protein, and water to a moisture content of 10% by mass or less. It is preferable that the food contains a gluconic acid compound and a protein, and the drying is preferably performed by spray drying.

The present embodiment can also provide a method for producing food and beverage products, which includes mixing a liquid or sol-like composition obtained by heat-treating a raw material composition containing a gluconic acid compound, a protein, and water with various raw materials for food and beverage products. A method for producing food and beverage products in which gelation or thickening of proteins is suppressed may also be provided, by further heat-treating the raw material composition obtained after mixing the liquid or sol-like composition with various raw materials.

In this embodiment, the amounts and mass usage ratios of the gluconic acid compounds, acid components, and proteins, pH, protein concentration in the raw material composition, and amount of acid components per 100 parts by mass of protein can be appropriately selected from the technical features, configurations, amounts used, etc. described in "2." above, such as "2-1." to "2-3."

The content or amount of the gluconic acid compound used can be appropriately determined from the configurations described above in "2." and is more preferably 50 mass % or more in terms of gluconic acid in the composition or acid component.
The content or amount of phosphoric acid used can be appropriately selected from the configurations in the above-mentioned "2.", etc., and is more preferably 5 to 15 mass % in the composition or acid component.
The mass content ratio or mass usage ratio of the gluconic acid compound (converted into gluconic acid) and phosphoric acid used in this embodiment can be appropriately selected from the configurations such as "2." described above, and is more preferably 50-100:50-0.
The pH of the acidic composition or the acidic aqueous solution before the heat treatment can be appropriately set to the above-mentioned "2." configuration, and is more preferably 2 to 6.

The protein concentration in the raw material composition used in this embodiment can be appropriately determined from the configuration described in "2." above, and is more preferably 5 to 20% by mass.
The amount of the acid component used per 100 parts by mass of protein can be appropriately set according to the configuration of "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of the gluconic acid compound (calculated as gluconic acid) used per 100 parts by mass of protein can be appropriately set according to the configurations such as those described in "2." above, and is more preferably 0.5 parts by mass or more and 500 parts by mass or less.
The amount of gluconic acid compound and phosphoric acid used per 100 parts by mass of protein can be appropriately selected from the configurations such as those in "2." above, and is more preferably 0.5 parts by mass or more and 250 parts by mass or less.

The conditions for the heat treatment may be as described above in "2." and the like, and preferably include a pH of 2 to 6, and/or a temperature of 60°C to 150°C, and/or a temperature of 1 second to 3 hours, or a combination thereof.

The composition obtained after heat treatment using this embodiment is a composition in which protein gelation or thickening is effectively suppressed, and is more preferably a liquid or sol-like composition, and even more preferably a low-viscosity liquid, and may appropriately adopt the configuration described in "2." above, and is more preferably 10,000 mPa·s or less.

This makes it possible to inhibit protein gelation or thickening that occurs during heat treatment in the manufacturing process of food and beverage compositions or food and beverages, and to provide food and beverages with good physical properties and texture.

5. Foods, beverages, etc. according to this embodiment In the description of examples of foods, beverages, etc. according to this embodiment, descriptions of the technical features, configurations, processing methods, various means, etc. of gluconic acid compounds, acid components, proteins, compositions, foods, beverages, liquid or sol compositions, etc. that are the same as or overlap with the above-described contents (e.g., "1." to "4.", etc.) and the contents described below (e.g., "6.", etc.) will be omitted as appropriate, but the descriptions in "1." to "6.", etc. apply to any of the embodiments and can be appropriately adopted in each embodiment.

The present embodiment can provide a composition comprising a protein and a gluconic acid compound, and the composition is preferably a composition for food and beverages or food and beverages, and may further comprise phosphoric acid.
In addition, the present embodiment can provide a liquid or sol-form composition or food or drink obtained by heat-treating a raw material composition containing a gluconic acid compound, a protein, and water under acidic conditions, or a food or drink containing the liquid or sol-form composition as a composition for food or drink, which may further contain phosphoric acid. The gluconic acid compound and an acid component containing the same, the gluconic acid compound and phosphoric acid, or an acid component containing the same may be a substance or composition used to inhibit the gelation or thickening of a protein.

The form of the food and drink is not particularly limited, and may be any form that can be orally ingested, such as a solution, suspension, emulsion, powder, solid molding, gel, etc. Specific examples include instant foods such as retort foods, canned foods, microwave foods, instant soups, and freeze-dried foods; beverages such as soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, milk drinks, powdered drinks, concentrated drinks, and alcoholic drinks; flour products such as bread, pasta, noodles, cake mix, and breadcrumbs; sweets such as candy, gummies, caramel, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, bar-shaped sweets, jellies, gels, Japanese sweets, and dessert sweets; sauces, tomato-processed seasonings, These include seasonings such as flavor seasonings, cooking mixes, sauces, dressings, soups, curry and stew bases; processed oils and fats, butter, margarine, mayonnaise, and other oils and fats; dairy products such as milk drinks, yogurts, lactic acid bacteria drinks, ice creams, and creams; agricultural processed products such as canned agricultural products, jams, marmalades, and cereals; refrigerated and frozen foods; enteral nutritional foods; special purpose foods, health functional foods (specified health foods, nutrient functional foods, and functional food); nutritional supplements; and nutritionally-emphasized foods and beverages. One or more of these may be selected.

The food and drink obtained by this embodiment is not particularly limited and may be in any of liquid, semi-solid or solid form, specific examples of which include the following. By using the protein obtained by this embodiment, it is possible to obtain food and drink with a good texture by suppressing gelation or thickening of the protein during heat treatment. Suitable food and drink of this embodiment includes gel-like food and drink containing the protein after heat treatment, for example, one or more types selected from jelly (for beverages, solid, etc.), gummy candy, ice cream, pudding, mousse, Bavarian cream, yogurt, mizu-yokan, almond jelly, jam, etc., of which gummy candy and jelly are suitable.

The protein content in the food or beverage in this embodiment (more preferably a gel-like food or beverage) is not particularly limited, but a suitable lower limit is preferably 3% by mass or more, more preferably 5% by mass or more, and even more preferably 7% by mass or more, and the upper limit is not particularly limited, but is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less, with a suitable numerical range being 5 to 20% by mass.

In addition, this embodiment can provide high-protein food and drink with a good texture. In consideration of the labeling guidelines for nutritional content [Food Labeling Standards, Appendix 12] (3rd edition, July 2020, Consumer Affairs Agency, Food Labeling Planning Division), in the case of a labeling of "high protein," the protein content should be 16.2 g (per 100 g food) or 8.1 g (per 100 ml of liquid food) or more, and in the case of a labeling of enhanced protein, the protein content should be 8.1 g (per 100 g food) or 4.1 g (per 100 ml of liquid food) or more.

6. The present technology can employ the following configurations, but is not limited to these.
The present technology can employ the following configuration.
[1] A composition used to inhibit gelation or thickening of a protein, comprising gluconic acid or gluconolactone (hereinafter also referred to as a "gluconic acid compound"), or comprising an acid component including a gluconic acid compound. The composition preferably further comprises phosphoric acid.
[2] An acid component including gluconic acid or gluconolactone and a protein,
A powdered composition used to inhibit gelation or thickening of the protein and/or other proteins contained in a food or drink. The composition is preferably a powdered composition for food or drink, and more preferably a powdered food or drink for use in food or drink or for use in the production of food or drink. The composition preferably further contains phosphoric acid.

[3] The composition according to [1] or [2], wherein the mass content ratio or mass usage ratio of the gluconic acid compound to the phosphoric acid in the composition or in the acid component is 50 to 100:50 to 0.
[4] The composition according to any one of [1] to [3], wherein the content or amount of the gluconic acid compound in the composition or in the acid component is 50 mass% or more.
[5] The composition according to any one of [1] to [4], wherein the content or amount of the phosphoric acid in the composition or in the acid component is 30 mass% or less.
[6] The composition according to any one of [1] to [5], further comprising an acid component other than the gluconic acid compound and/or the phosphoric acid, wherein the content or amount of the other acid component in the composition or in the acid component is preferably 10% by mass or 5% by mass or less.
[7] The composition according to any one of [1] to [6] above, wherein the protein is one or more selected from milk protein, egg protein, plant-derived protein, gelatin, and collagen; preferably milk protein and egg protein; and more preferably whey protein and egg white.
[8] The composition according to any one of [1] to [7], wherein the amount of the gluconic acid compound and/or the phosphoric acid, or the acid component used or contained is 0.5 to 500 parts by mass per 100 parts by mass of the protein.

[9] The composition according to any one of [1] to [8] above, wherein the composition is a mixture of a raw material protein and an acid component containing a gluconic acid compound and/or phosphoric acid, and the mixture is preferably in the form of a dry product or powder.
[10] The composition according to any one of [1] to [9] above, which is a powder-containing composition obtained by mixing a raw material protein or an aqueous solution containing the raw material with an acid component containing a gluconic acid compound and/or phosphoric acid to obtain a liquid raw material (preferably in the form of a paste) and drying (preferably spray drying) the liquid raw material.
[11] The composition according to any one of [1] to [10] above, which inhibits gelation or thickening of a protein that occurs during heat treatment. It is preferable that the target for inhibiting gelation or thickening is a composition containing a protein and water.
[12] The composition according to any one of [1] to [11] above, wherein the composition further comprising the composition according to [1] above and a protein or the composition according to [2] above has a viscosity of 10,000 mPa s or less at 20 to 25° C. after heat treatment.

[13] A method for inhibiting protein gelation or thickening, comprising using the composition according to any one of [1] to [12] above.
[14] A method for suppressing gelation or thickening of a protein using a gluconic acid compound or an acid component containing a gluconic acid compound. It is preferable to further use phosphoric acid in combination.
[15] The method according to [13] or [14], wherein gelation or thickening of the resulting composition is suppressed when a raw material composition containing at least a protein, water, and a gluconic acid compound is heat-treated.
[16] A gluconic acid compound, or an acid component containing a gluconic acid compound, or a gluconic acid compound and a protein, or use of the same, for producing a composition for suppressing protein gelation or thickening.
[17] A gluconic acid compound, an acid component containing a gluconic acid compound, or a gluconic acid compound and a protein, or use thereof, for use in inhibiting gelation or thickening of a protein.
[18] It is preferable that the method according to any one of [13] to [15], the gluconic acid compound, or the acid component containing a gluconic acid compound, or the gluconic acid compound and a protein according to [16] or [17], or the use thereof, employ one or more configurations selected from [3] to [8].

[19] Mixing a raw material containing a gluconic acid compound, a protein, and water;
heat treating the mixed feed composition;
A method for producing a liquid or sol composition.
・〔20〕
A method for producing a dry composition or a dry food for suppressing gelation or thickening of protein in food, the method comprising drying a raw material composition obtained by mixing raw materials containing a gluconic acid compound, a protein, and water to a moisture content of 10% by mass or less. The dry composition or the dry food preferably contains a protein and a gluconic acid compound.

[21] A method for producing a liquid or sol composition, or a method for producing a food or drink containing the composition, comprising heat-treating any one of the raw material compositions (A) to (C) below.
(A) A raw material composition comprising the composition according to any one of [1] to [12] above, a protein, and water; (B) A raw material composition comprising the composition according to any one of [1] to [12] above, and water; (C) A raw material composition comprising the composition according to any one of [1] to [12] above.

[22] A method for producing a food or drink, comprising mixing the liquid or sol composition according to any one of [19] to [21] above, or the protein-containing liquid or sol composition, with a raw material composition for the food or drink. In the production method, it is preferable to appropriately perform a heat treatment after mixing.
[23] An acidic raw material composition for producing a food or drink, or a food or drink, obtained by the method according to any one of [19] to [22] above.

The following examples and comparative examples will be used to explain the embodiments of the present invention. Note that the scope of the present invention is not limited to the examples.

<Ingredients>
Whey protein concentrate (WPC) powder (BMI: Bayolan P80 h+k: protein 78.6%, fat 4.2%, carbohydrate 9.6%, ash 3%, moisture 4.6%)
Whey protein isolate (WPI) powder (Glanbia: Provon190: protein 90.4%, fat 0.3%, carbohydrate 3.1%, ash 2.6%, moisture 3.5%)

In the following <Test Examples>, a raw material composition (aqueous solution containing protein) and a heat-treated composition were prepared according to the following <Sample Preparation Procedure>, and their viscosity and other properties were measured. Note that the type of protein, protein concentration (%) in the aqueous solution, acid components, etc. may be replaced with the desired protein, concentration, acid components, etc.

<Sample preparation procedure>
(1) 14 g of whey protein concentrate is dissolved in 166 g of ion-exchanged water, and the solution is stirred for 30 minutes at 25° C. This gives an aqueous solution a (suspension) containing protein.
(2) An acid component (e.g., gluconic acid, or gluconic acid and phosphoric acid, etc.) is added to an aqueous solution a containing a protein, the pH is adjusted to a desired value, and the mixture is mixed to prepare an aqueous solution b (suspension) containing a protein and the acid component.
(3) Ion-exchanged water (temperature: about 25° C.) is added to the aqueous solution b so that the aqueous solution becomes 7% by mass, to obtain an aqueous solution c (suspension) containing a desired concentration of protein, and the pH at this time is measured.
(4) After the adjustment in (3) is completed, a time of 60 minutes is set, and during this time, the following steps (5) and (6) are carried out under temperature conditions (20 to 30°C) at which the protein is not thermally denatured.
(5) A casing tube (Kurehalon Film Seam D-84, manufactured by Kureha Plastics Co., Ltd.) is filled with 160 to 170 g of the aqueous solution c containing the protein and the acid component, and the tube is sealed with a knot to prevent air from entering.
(6) The casing tube containing the aqueous solution c is placed in a water bath at 25° C. and allowed to stand, and then taken out 60 minutes after the completion of the preparation in (3).
(7) The casing tube containing the aqueous solution c is taken out of the 25° C. water bath, placed in a 90° C. water bath and heated for 60 minutes to prepare a heat-treated composition.
(8) After the heating in (7) is completed, the heated casing tube is removed from the 90° C. water bath and placed in a 20° C. water bath to cool for 60 minutes.
(9) The heat-treated composition in the casing tube is transferred from the casing tube to a cylindrical beaker (diameter 4 cm x height 15 cm), the top of the beaker is sealed with food wrap film, and the beaker is inverted upside down three times to mix the heat-treated composition uniformly, thereby preparing a sample for viscosity measurement (heat-treated composition).
(10) The viscosity of the sample (heat-treated composition) is measured using a Brookfield viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-10, rotor M3, 60 rpm, 60 seconds, temperature 20 to 25° C.).

<Method of measuring pH of sample>
The pH of the sample can be measured using a portable pH meter (pH meter F-71, manufactured by Horiba, Ltd.).

<Method for measuring viscosity (mPa·s) of a sample>
The viscosity (mPa·s) of the sample can be measured using a Brookfield viscometer (M1, M2, M3 or M4 rotor, 60 rpm, 60 seconds, 20 to 25° C.).

<Method of measuring gel strength (g/cm ² )>
The gel strength of the sample (heat-treated composition) is measured using a Yamaden RE3305 creep meter, plunger No. 23, gel thickness of 3 cm, and speed of 1 mm/s. The sample (heat-treated composition) is a sample for viscosity measurement obtained in the above <Method for measuring viscosity of sample (heat-treated composition)>, and it is possible to measure a sample that was not measurable.

<Evaluation of the ungelled state of the heat-treated composition>
The state of the protein during heat treatment can be evaluated using the viscosity value (mPa·S) of the heat-treated composition obtained by the above-mentioned <Method for measuring viscosity of a sample>. When the heat-treated composition obtained according to the above-mentioned <Procedure for preparing a sample> was unable to be measured, it was evaluated as being in a "gelled state," and when it was less than 10,000 (mPa·s), it was evaluated as being in an "ungelled state (sol-like or liquid-like)."
When the gel strength (g/cm ² ) of the heat-treated compositions which could not be measured with a viscometer was measured using the above-mentioned <Method for measuring gel strength (g/cm ² )>, the gel strength was found to be 20 or more, indicating that the compositions were in a gel state.

<Relative evaluation of inhibition of protein gelation or thickening when an acid component is used>
Regarding the relative evaluation of the inhibition of protein gelation or thickening when an acid component is used, when a relative evaluation is made on whether a heat-treated composition using an acid component to be evaluated is better able to inhibit protein gelation or thickening during heat treatment, other acid components can be used as an index, but it is preferable to use the acid component of phosphoric acid alone as an index. A composition containing a heat-treated protein when phosphoric acid alone is used as a raw material and a composition containing a heat-treated protein when an acid component to be evaluated is used as a raw material are selected to have the closest pH after heating (preferably within 0.05), and their viscosity values (mPa·s) are compared. If the viscosity value is "lower" than the viscosity value when phosphoric acid is used, it can be evaluated that "protein gelation or thickening during heat treatment is better inhibited." In addition, if the gel strength (g/cm ² ) of a heat-treated composition using an acid component to be evaluated is "lower" than the gelation when phosphoric acid is used, it can be evaluated that "protein gelation or thickening during heat treatment is better inhibited." The heat-treated composition (sample) used for the relative evaluation can be prepared under the same conditions (protein concentration, pH adjustment before heating, heat treatment conditions, etc.) except for replacing the control (standard) acid component (phosphoric acid alone) with another acid component (comparison acid component), and it is desirable to prepare it according to the above-mentioned <Sample preparation procedure>.

<Test Example 1>
The raw material composition before the heat treatment was blended with whey protein isolate (WPI, Provon 190) to prepare a suspension-like raw material aqueous solution containing whey protein derived from WPI, and an acid component was added to this raw material aqueous solution so that the pH was 3.500. Finally, the WPI (protein concentration 90.4%) was finely adjusted with water to 7% (w/w) in the aqueous solution, and the final protein concentration in the raw material aqueous solution was 6.3%. According to the above <Sample Preparation Procedure>, raw material compositions and heat-treated compositions were obtained (Test Examples 1-1 to 1-8). Specifically, raw material acidic composition solutions containing the respective acid components shown in Table 1 (Test Examples 1-1 to 1-8) were obtained. Each of the obtained raw material acidic composition solutions was heat-treated at 90°C for 60 minutes to obtain heat-treated acidic compositions containing the respective acid components. In addition, two heat-treated compositions were prepared for each acid component. The average values of the viscosity, gel strength, and pH of these were obtained. These results are shown in Table 1. In addition, the pH of the aqueous solution before heat treatment was adjusted using fumaric acid (※) up to pH 4.5, and then phosphoric acid thereafter.

The viscosity of each heat-treated composition was measured using a Brookfield viscometer (M3 rotor, 60 rpm, 60 sec, temperature 20-25°C). The gel strength (g/cm ² ) of each heat-treated composition was measured using a gel strength measuring device. The pH of each heat-treated composition was measured using a pH meter. Even when the raw material aqueous solution containing the protein before heating was adjusted to pH 3.500 with the same acid component, the pH of the heat-treated composition after heating was not the same.

The heat-treated compositions obtained by mixing and heating the acid components of lactic acid, malic acid, fumaric acid, tartaric acid, or citric acid thickened and gelled, and were considered to have a rough texture due to the presence of a large amount of gelling protein in the composition. In contrast, the heat-treated compositions of gluconic acid and phosphoric acid were not gelled but were liquid or sol-like, and heat-treated compositions in which gelation and thickening were significantly suppressed were obtained. Furthermore, among these acid components, gluconic acid was the most excellent in suppressing gelation and thickening compared to phosphoric acid, and the heat-treated compositions containing gluconic acid were liquid with a very low viscosity of 40 mPa·s or less, had little turbidity, and were highly transparent.
Therefore, the order of inhibitory effect on protein gelation or thickening during heat treatment (heat resistance effect) was gluconic acid > phosphoric acid >> lactic acid, malic acid, fumaric acid (※) > citric acid, tartaric acid.

<Test Example 2 and Test Example 3>
In Test Example 2, sample preparation and measurement were performed in the same manner as in Test Example 1, except that gluconic acid was used as the acid component. In Test Example 3, sample preparation and measurement were performed in the same manner as in Test Example 1, except that phosphoric acid was used as the acid component. Note that samples were prepared in which the pH of the raw material aqueous solution containing protein before heating was adjusted in increments of 0.05 within the range of 3.700 to 3.500. The results when gluconic acid was used are shown in Table 2, and the results when phosphoric acid was used are shown in Table 3.
The composition that had been heat-treated using gluconic acid was in a liquid state with little or no viscosity and was in a transparent state with no turbidity when visually observed, whereas the composition that had been heat-treated using phosphoric acid was in a sol state or a slightly viscous liquid state.

<Test Examples 4 to 6>
Sample preparation and measurement were carried out in the same manner as in Test Example 1, except that a mixed acid component of gluconic acid and phosphoric acid shown in Table 4 below was used as the acid component. Samples were prepared by adjusting the pH of the raw material aqueous solution containing protein before heating in the range of 3.700 to 3.500 in increments of 0.05. The results are shown in Table 4.

The amount of acid used per 1 L of aqueous solution was 75 g for 100% gluconic acid in Test Example 2, 37 g for 90% gluconic acid + 10% phosphoric acid in Test Example 3, 33 g for 85% + 15% gluconic acid in Test Example 3, and 42 g for 90% gluconic acid + 8% phosphoric acid + 2% lactic acid. By using phosphoric acid in addition to gluconic acid in combination, it was possible to significantly reduce the amount of acid used or the acid content in the heat-treated composition compared to 100% gluconic acid.

Moreover, the heat-treated compositions of Test Examples 4 to 6 were all visually observed to be liquid.
When viewed at around pH 3.55 (3.60 to 3.50) after heat treatment, the combined use of gluconic acid and phosphoric acid (90:10) in Test Example 4 was comparable in imparting heat resistance to the protein and very effectively suppressing gelation or thickening of the protein compared to the use of 100% gluconic acid in Test Example 2. Moreover, the amount of the acid component (W/W) (MIX_A) of gluconic acid and phosphoric acid (90:10) used in Test Example 4 could be reduced to about half the amount of the acid component used in Test Example 2, which was 100% gluconic acid.
In addition, the combined use of gluconic acid:phosphoric acid (85:15) (W/W) (MIX_B) in Test Example 5 was more viscous than the use of 100% gluconic acid in Test Example 2, but it was able to impart heat resistance to the protein and better inhibit gelation or thickening of the protein. The amount of the acid component used in Test Example 4 could be reduced by about 55% compared to the amount of the acid component used in Test Example 2 (100% gluconic acid).
In addition, the combined use of gluconic acid:phosphoric acid:lactic acid (90:8:2) (W/W) (MIX_D) in Test Example 6 was more viscous than the use of 100% gluconic acid in Test Example 2, but it was able to impart heat resistance to the protein and effectively suppress gelation or thickening of the protein. The amount of acid component used in Test Example 6 could be reduced by about 44% compared to the amount of acid component used in Test Example 2 (100% gluconic acid).
From the above, it was found that the combined use of gluconic acid and phosphoric acid could inhibit gelation or thickening of proteins much better than the use of phosphoric acid alone, which has the same pH after heating. Furthermore, it was believed that the combined use of gluconic acid and phosphoric acid could inhibit gelation or thickening of proteins very well when gluconic acid:phosphoric acid=80%:20% to 100% gluconic acid, more preferably 85%:15% to 100% gluconic acid, and even more preferably 90:10 to 100% gluconic acid. Furthermore, when the amount of the acid component used was also taken into consideration, it was believed that the amount of the acid component used could be significantly reduced to about half of the amount used when gluconic acid was 100% when gluconic acid:phosphoric acid=85:15 to 95:5.
From this, in consideration of the action effect with gluconic acid and the amount of the acid component used, it was thought that a combination of gluconic acid and phosphoric acid (85:15 to 95:5) is highly desirable.

<Test Examples 7 to 8>
Sample preparation and measurement were performed in the same manner as in Test Example 1, except that the protein was changed from WPI to WPC, and gluconic acid and phosphoric acid were used in combination as well as phosphoric acid were used as the acid component. Samples were prepared by adjusting the pH of the raw material aqueous solution containing the protein before heating to a range of 3.700 to 3.500 in increments of 0.05. The results are shown in Table 5. Bayollan P80h+K (protein 78.6%) was used as whey protein concentrate (WPC), and the WPC concentration in the raw material aqueous solution was adjusted to a final concentration of 7% (W/W), thereby adjusting the protein concentration in the raw material aqueous solution before heat treatment to 5.5%.
Even when whey protein concentrate was used as a raw material, when gluconic acid:phosphoric acid = 90%:10% (w/w) (MIX_A) was used, the viscosity was about half that when phosphoric acid, which has approximately the same pH after heating, was used. Therefore, it is believed that the combined use of gluconic acid and phosphoric acid was able to very effectively suppress the gelation or thickening of proteins.
According to Test Examples 1 to 8, when at least gluconic acid was used for milk protein, or when gluconic acid and phosphoric acid were used in combination, gelation or thickening of the protein was more effectively suppressed than when phosphoric acid was used alone.

<Test Examples 9 to 10>
As in Test Example 1, a raw material aqueous suspension (pH about 3.5) containing whey protein derived from WPI was prepared using whey protein isolate (WPI, Provon 190) and gluconic acid. A powdery composition containing gluconic acid and protein was then prepared by spray drying (Test Example 9). A powdery composition containing gluconic acid, phosphoric acid, and protein was prepared in the same manner as Test Example 9, except that the mixed acid component 4 of gluconic acid and phosphoric acid used in Test Example 4 was used instead of the gluconic acid used in Test Example 9 (Test Example 10).
Each of the powder compositions of Test Examples 9 and 10 was added to an aqueous solution to adjust the WPI concentration in the raw aqueous solution to 7%, and each aqueous solution was subjected to a heat treatment in the same manner as in Test Example 1. The heat-treated compositions for food and beverage obtained in Test Examples 9 and 10 were each considered to be liquid when visually observed.

<Test Examples 11 to 12>
Sample preparation and measurement were performed in the same manner as in Test Example 1, except that "whey protein isolate" was replaced with "dried egg white (protein 81.3%)" as the protein used, and "phosphoric acid alone" and "gluconic acid and phosphoric acid (90%:10% (w/w) (MIX_A))" were used as the acid components used. The final protein concentration in the raw aqueous solution was 5.7%. Samples were prepared by adjusting the pH of the raw aqueous solution containing protein before heating in increments of 0.05 in the range of 3.700 to 3.500. The dried egg white used was "Dried Egg White H" manufactured by Nippon Shinyaku Co., Ltd., and the sample (heated at 90°C for 60 minutes) was used for gel strength measurement (Yamaden Creep Meter RE3305, plunger No. 23, gel thickness 3 cm, speed 1 mm/s).
The amount of the acid component (W/W) (MIX_A) of gluconic acid and phosphoric acid (90:10) used in Test Example 11 was 44 g per liter of the aqueous solution.
In addition, samples were prepared by adjusting the pH of the raw material aqueous solution containing protein before heating in increments of 0.05 in the range of 3.700 to 3.500. The results when gluconic acid and phosphoric acid (MIX_A) were used are shown in Table 6, and the results when phosphoric acid was used are shown in Table 7.
When gluconic acid and phosphoric acid were used in combination with egg white protein, gelation or thickening of the protein was inhibited more effectively than when phosphoric acid was used alone.

<Results of Test Examples 1 to 12>
As described above, before the heat treatment of the raw material composition in the production of food and beverages, a powdery composition containing an acid component containing at least gluconic acid and a protein is prepared, and the powdery composition is mixed with an aqueous solution and then heat-treated, or mixed with other raw materials and then heat-treated, so that the effect of inhibiting protein gelation or thickening during heat treatment can be exhibited. Furthermore, when producing food and beverages or compositions for food and beverages containing proteins in which gelation or thickening after heat treatment is inhibited, the powdery composition for inhibiting protein gelation or thickening can also be used as a raw material.
Furthermore, when producing a powdered protein through a drying process, the powdered composition of this embodiment can be obtained by blending gluconic acid or an acid component at least containing gluconic acid with a pre-treated product (preparation, for example, ultrafiltration residue, highly concentrated protein, etc.) containing protein and water prior to the drying process or for suitably carrying out the drying process, and drying the blended composition. Therefore, in the production of a protein to be used as a raw material or in the production of a composition for suppressing protein gelation or thickening, it is possible to reduce the number of work steps, simplify workability, and improve work efficiency.

Claims (3)

Contains gluconic acid or gluconolactone,
A composition for use in inhibiting protein gelation or thickening. A powdered composition for inhibiting gelation or thickening of a protein contained in a food or beverage, comprising:
A powdered composition for food and beverage use, comprising an acid component including gluconic acid or gluconolactone, and a protein. Further containing phosphoric acid,
3. The composition according to claim 1 or 2.