Acidic protein food or drink and material thereof

Abstract

The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

1 . An acidic protein food or drink comprising one or more of salts or saccharides selected from the group consisting of water-soluble polysaccharides, water-soluble basic salts, alkali metal salts of organic acids, basic monosaccharides and basic oligosaccharides, and acidic-soluble protein.  
   
   
       2 . The acidic protein food or drink according to  claim 1 , wherein the acidic-soluble protein is that of soybean origin.  
   
   
       3 . The acidic protein food or drink according to  claim 1 , wherein the acidity is in the range of pH 2.0-4.5.  
   
   
       4 . The acidic protein food or drink according to  claim 1 , wherein the food or drink is a beverage, an aqueous phase-containing emulsion or a frozen dessert.  
   
   
       5 . A powder material comprising one or more of salts or saccharides selected from the group consisting of water-soluble polysaccharides, water-soluble basic salts, alkali metal salts of organic acids, basic monosaccharides and basic oligosaccharides, and acidic-soluble protein.  
   
   
       6 . An acidic-soluble protein material with relieved astringency comprising one or more of added salts or saccharides selected from the group consisting of water-soluble polysaccharides, water-soluble basic salts, alkali metal salts of organic acids, basic monosaccharides and basic oligosaccharides which are added thereto.  
   
   
       7 . The material according to  claim 5 , which is an agent for preventing formation of dregs of cloudy-type fruit juice.  
   
   
       8 . The material according to  claim 6 , which is an agent for preventing formation of dregs of cloudy-type fruit juice.