WO2015080175A1

WO2015080175A1 - Acidic protein beverage and method for manufacturing same

Info

Publication number: WO2015080175A1
Application number: PCT/JP2014/081303
Authority: WO
Inventors: 悠悟島
Original assignee: 不二製油株式会社
Priority date: 2013-11-28
Filing date: 2014-11-27
Publication date: 2015-06-04
Also published as: JPWO2015080175A1

Abstract

[Problem] The present invention addresses the problem of providing a low-viscosity acidic protein beverage in which the capability of dispersing and stabilizing the protein is improved over the past, the beverage having a mild and refreshing flavor. [Solution] It is possible to provide an acidic protein beverage having good dispersion and stability in which adding a water-soluble soybean polysaccharide and gum arabic are added, in which aggregation and sedimentation of the protein are suppressed more effectively than in the past.

Description

Acidic protein beverage and method for producing the same

The present invention relates to an acidic protein beverage and a method for producing the same.

It has been shown to be useful for maintaining the health of proteins and lactic acid bacteria (including dead bacteria). Along with this, the acidic protein beverage market for lactic acid bacteria beverages and sterilized lactic acid bacteria beverages is expanding. These mainly use milk as a raw material, and there is a problem that proteins in the milk raw material aggregate when the milk raw material is acidified. Solutions to these include stabilizers such as high methoxyl pectin (hereinafter referred to as HM pectin), sodium carboxymethylcellulose (hereinafter referred to as CMC-Na), water-soluble soybean polysaccharides alone or combinations thereof, and other types such as tamarind seed gum. It is widely practiced to mix and combine polysaccharides as appropriate. (Patent Documents 1 to 4)

However, acidic protein beverages stabilized with stabilizers other than water-soluble soybean polysaccharides and beverages stabilized with a combination of water-soluble soybean polysaccharides and other stabilizers were stabilized only with water-soluble soybean polysaccharides. Compared with beverages, the viscosity is high and the mouthfeel is heavy. Since this is derived from the viscosity of the stabilizer to be combined, it is difficult to reduce the viscosity while ensuring stability with the materials reported so far.

Patent Document 5 describes that a beverage having high stability and having no pasty feeling can be prepared by using pectin and gum arabic in combination. However, even in the technique of Patent Document 5, the viscosity of the beverage is high, it is difficult to say that it is a refreshing mouth, and the stability is insufficient, and further improvement is desired.

Japanese Patent Laid-Open No. 5-7458 JP 2005-245217 A JP 2005-40024 JP JP 2006-217831 A JP-A-10-313781

Thus, conventional polysaccharides alone and their preparations do not necessarily provide acidic protein beverages that are satisfactory in terms of drinking mouth and stability.
It is an object of the present invention to provide a refreshing beverage with a light mouthfeel, improving the function of dispersing and stabilizing the protein as compared with conventional acidic protein beverages having a low viscosity.

As a result of intensive research on the above problems, the present inventors have added water-soluble soy polysaccharide and gum arabic, which has a low viscosity and suppresses the aggregation and precipitation of proteins. The present inventors have found that an acidic protein beverage with good dispersion stability can be provided.

That is, the present invention
(1) an acidic protein beverage having a pH of 3.3 to 4.4 containing a water-soluble soybean polysaccharide and gum arabic;
(2) The acidic protein beverage according to (1), containing 0.01 to 2% by weight of protein,
(3) The acidic protein beverage according to (1) or (2), containing 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic with respect to the beverage,
(4) The viscosity of the acidic protein beverage is a B-type rotational viscometer. The acidic protein beverage according to any one of (1) to (3), which is 5 mPa · s or less when measured under conditions of 19, 60 rpm, 1 minute, and 20 ° C.,
(5) A method for producing an acidic protein beverage having a pH of 3.3 to 4.4, comprising adding a water-soluble soybean polysaccharide and gum arabic,
(6) A method for producing an acidic protein beverage according to (5), wherein 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic are added to the beverage,
(7) A method for stabilizing the dispersion of an acidic protein beverage having a pH of 3.3 to 4.4, comprising adding a water-soluble soybean polysaccharide and gum arabic,
It is.

According to the present invention, it is possible to provide a beverage having a good dispersion stability in which protein aggregation and precipitation are significantly suppressed as compared with conventional ones with a clean mouth with low viscosity.

Hereinafter, the present invention will be specifically described.

(Acid protein drink)
The acidic protein beverage of the present invention is characterized by containing a water-soluble soybean polysaccharide and gum arabic.
The acidic protein beverage in the present invention is an addition of an organic acid such as lactic acid or citric acid to a protein-containing solution such as milk, whole milk powder, sweetened condensed milk, skimmed powdered milk, sweetened defatted condensed milk, defatted concentrated milk, soy milk, soy protein aqueous solution, etc. Examples thereof include a directly acidified beverage acidified by fermentation, a fermented milk beverage such as a drink yogurt or a lactic acid bacteria beverage prepared by fermenting the above-described protein-containing solution with lactic acid bacteria, and frozen yogurt obtained by freezing them.
Examples of acidic conditions include those having a pH of 3.3 to 4.4. When the pH is 3.2 or lower, the protein used in the beverage is almost solubilized, so that the water-soluble soybean polysaccharide and gum arabic are no longer necessary. On the contrary, the effect is seen even at pH 4.5 or more, but since the addition amount of water-soluble soybean polysaccharide and gum arabic is very large, the beverage production cost is increased and the viscosity is increased. There is a case. The protein content in the acidic protein beverage that can be stabilized without increasing the viscosity of the beverage is preferably 2% by weight or less, more preferably 1.5% by weight or less, and even more preferably 1% by weight or less. . Moreover, 0.01 weight% or more is preferable and 0.05 weight% or more is more preferable.
Stabilization is possible even with a protein content higher than 2% by weight, but the amount of water-soluble soybean polysaccharide and gum arabic required for stabilization increases, which may increase costs and viscosity of the beverage. It may not be preferable in preparing a refreshing beverage that is the object of the present invention. Further, if it is less than 0.01% by weight, the problem of aggregation may hardly occur, and the addition of water-soluble soybean polysaccharide and gum arabic may be unnecessary.
Thus, the viscosity is important in order to make the beverage a refreshing drink, and using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.), the rotor No. The viscosity when measured under the conditions of 19, 60 rpm, 1 minute, and 20 ° C. is preferably 5 mPa · s or less, more preferably 3 mPa · s or less, and even more preferably 2 mPa · s or less.
The acidic protein beverage containing the water-soluble soybean polysaccharide and gum arabic of the present invention has a low-viscosity, clean drinking mouth under the acidity of pH 3.3 to 4.4, and more protein aggregation and precipitation than before. It is greatly suppressed and the dispersion stability becomes better. When water-soluble soybean polysaccharide or gum arabic is used alone, the target quality cannot be obtained in terms of dispersion stability.

(Water-soluble soybean polysaccharide)
The water-soluble soybean polysaccharide in the present invention can be obtained by various methods, for example, by the method described in Japanese Patent No. 2599477. If an example of a manufacturing method is shown, 2 times weight part water will be added to the raw okara obtained by the manufacturing process of isolation | separation soybean protein, and pH will be adjusted to 4.5 using hydrochloric acid. A pressure heat treatment is performed at 120 ° C. for 90 minutes, and after cooling, insoluble components are separated by centrifugation (10000 × g, 20 minutes) to obtain a water-soluble soybean polysaccharide solution. The polysaccharide solution is precipitated with 60% by weight of ethanol at the end, the recovered precipitate is washed with 90% by weight of water-containing ethanol, and the resulting precipitate is air-dried to obtain a water-soluble soybean polysaccharide.

The amount of water-soluble soybean polysaccharide added depends on the protein content in the beverage, but is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.7% by weight, and still more preferably based on the beverage. Is 0.1 to 0.4% by weight. If the amount is less than 0.01% by weight, the protein dispersion stabilizing effect may be insufficient. Conversely, if the amount exceeds 1% by weight, the production cost increases, which may not be preferable.

(Gum Arabic)
The gum arabic used in the present invention can be used regardless of the origin species such as Acacia senegal and Acacia sial. Such gum arabic is commercially available. Examples thereof include “Gum Arabic SD” manufactured by San-Ei Gen FFI Co., Ltd. and “Tikacia Gum SD-RN” manufactured by TIC GUM.

The amount of gum arabic added depends on the protein content in the beverage and the amount of water-soluble soybean polysaccharide to be added, but is preferably 0.05 to 1% by weight, more preferably 0.1 to 0%, based on the beverage. 0.7% by weight, still more preferably 0.2-0.5% by weight. If the amount is less than 0.05% by weight, the protein dispersion stabilizing effect may be insufficient. On the other hand, if it exceeds 1% by weight, the production cost increases, which may be undesirable.

In the acidic protein beverage of the present invention, it is essential to mix water-soluble soybean polysaccharide and gum arabic, but other materials may be used in combination as long as the effects of the present invention are not adversely affected. Other materials include agar, carrageenan, farseleran, tamarind seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, carboxymethylcellulose (CMC), alginic acid as stabilizers. Various polysaccharides such as propylene glycol ester and processed starch are listed.
Furthermore, various food raw materials and food additives can be used together as necessary within a range that does not adversely affect the effects of the present invention. Food ingredients include sucrose, sugar, fructose, glucose liquid sugar, dextrin, maltose, trehalose, sorbitol, xylitol, maltitol and other sugars and sugar alcohols, and food additives include glycerin fatty acid esters and sucrose fatty acids. Examples include emulsifiers such as esters, salts such as calcium fortifiers, organic acid salts such as sodium citrate and sodium acetate, preservatives such as benzoic acid, sorbic acid, shirako protein, and glycine.

(Method for producing acidic protein beverage)
The method for preparing the acidic protein beverage of the present invention is not particularly limited as long as it is prepared so as to contain a water-soluble soybean polysaccharide and gum arabic. For example, a protein-containing solution, a water-soluble soybean polysaccharide and gum arabic are prepared. After preparing each aqueous solution containing water, the pH of the mixture is adjusted to 3.3 to 4.4 with an organic acid such as lactic acid or citric acid, and manufactured through a homogenization process, a heat sterilization process, and a container filling process. A fermented milk obtained by fermenting a protein-containing solution with lactic acid bacteria to a pH of 3.3 to 4.4 and homogenizing the fermented solution, and an aqueous solution containing a water-soluble soybean polysaccharide and gum arabic, respectively. Examples include a method of preparing and mixing and preparing a mixed solution through a homogenization step, a heat sterilization step, and a container filling step.

Hereinafter, embodiments of the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited to these exemplifications. In the examples,% means weight basis.

In the following examples, “Soya Five-S” (produced by Fuji Oil Co., Ltd.) was used as the water-soluble soybean polysaccharide. As gum arabic, a commercially available “Tikacia gum SD-RN” (manufactured by TIC GUM) was used.

(Evaluation method for acidic protein beverages)
An acidic protein beverage was prepared by the method described below, and the pH, viscosity, precipitation rate, and particle size distribution (median diameter) of the beverage after preparation and storage at 5 ° C. for 1 week were evaluated.
○ pH
The measurement was performed at 20 ° C. with pH METER F-71 (manufactured by Horiba, Ltd.).
○ Viscosity Using a B-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd.), rotor No. The measurement was performed at 19, 60 rpm, 1 minute, and 20 ° C.
○ Particle size distribution (median diameter)
Measurement was performed with SALD-2000 (manufactured by Shimadzu Corporation).
○ Precipitation rate Calculated from the amount of sample obtained by dispensing a certain amount of beverage into a centrifuge tube, and the amount of precipitate after centrifuging the collected sample with a centrifuge (700 × g, 20 minutes) and discarding the supernatant did. That is,
Precipitation rate (%) = (precipitation weight / sample weight) × 100.

The prepared beverage has a viscosity of 5 mPa · s or less, a particle size distribution (median diameter) of 1.2 μm or less, and a precipitation rate of 1.2% or less as a quality that has low viscosity and excellent beverage stability. did.

(Preparation of Bactericidal Acidic Protein Beverage) 100 g of skim milk powder was added to 900 g of room temperature water, dissolved by stirring at 70 ° C. for 20 minutes, and after cooling, a 10% skim milk powder solution was obtained. 500 g of sugar was added to 500 g of water at room temperature and dissolved by stirring to obtain a 50% sugar solution. 50 g of Soya Five-S was added to 950 g of water, dissolved by stirring at 80 ° C. for 20 minutes, and then cooled to 20 ° C. to obtain a 5% Soya Five-S solution. Ticacia gum SD-R-N (50 g) was added to 950 g of water, dissolved by stirring at 80 ° C. for 20 minutes, and then cooled to obtain a 5% ticasia gum solution. Using these as raw material liquids, beverages were prepared under the conditions of the following Examples and Comparative Examples.

Example 1 Preparation of Sterilized Acidic Protein Beverage Containing 1.0% Protein After mixing the raw material liquids according to the formulation shown in Table 1, adjusting the pH to 4.0 with a 50% citric acid solution, the total amount is 100% with water. And homogenization was performed at 150 kg / cm ² . The homogenized solution was sterilized at 90 ° C. for 20 minutes, filled into a container, and then cooled to obtain an acidic protein beverage containing 1% protein.

(Comparative Example 1)
A beverage was prepared in the same manner as in Example 1 except that 5% ticasia gum solution was used and only Soya Five-S was used as a stabilizer.

(Comparative Example 2)
A beverage was prepared in the same manner as in Example 1, except that 5% Soyafive-S solution was used and only ticasia gum was used as a stabilizer.

(Example 2)
The raw material liquids were mixed according to the formulation shown in Table 2, and the pH was adjusted to 4.4 with a 50% citric acid solution. The total amount was adjusted to 100% with water and homogenized at 150 kg / cm ² . The homogenized solution was sterilized at 90 ° C. for 20 minutes, filled into a container, and then cooled to obtain a beverage.

(Comparative Example 3)
In Example 2, a beverage was prepared in exactly the same manner except that 5% ticasia gum solution was used and only Soyafive-S was used as a stabilizer.

(Comparative Example 4)
In Example 2, a beverage was prepared in exactly the same manner except that 5% Soyafive-S solution was used and only ticasia gum was used as a stabilizer.

(Table 1)

(Table 2)

(Stability evaluation result)
The analysis results for each acidic protein beverage are shown in Table 2. In Soya Five-S alone (Comparative Examples 1 and 3) and Tikacia Gum alone (Comparative Examples 2 and 4), the median diameter of the protein particles is as large as 1.897 to 90.70 μm, and the precipitation rate is 1.530 to 11.07%. The stability was insufficient as a beverage and the quality was unacceptable. On the other hand, when Soya Five-S and ticasia gum are used in combination (Examples 1 and 2), the median diameter of the protein particles is 0.869 to 1.095 μm, which is finer than that of the comparative example, and the precipitation rate is also 0.1. It was markedly improved to 573 to 1.005%, and when used in combination, a good quality product having a median diameter of 1.2 μm or less and a precipitation rate of 1.2% or less could be obtained. In addition, as the beverage using Soya Five-S and gum arabic in combination had a viscosity of 5 mPa · s or less, it was a clean and good mouth.

Example 3 Preparation of Sterilized Acidic Protein Beverage Containing 0.3% Protein After mixing raw material liquids according to the formulation shown in Table 3 and adjusting the pH to 4.2 with 50% citric acid solution, the total amount is 100% with water. And homogenization was performed at 150 kg / cm ² . The homogenized solution was sterilized at 90 ° C. for 20 minutes, filled into a container and then cooled to obtain an acidic protein beverage containing 0.3% protein.

(Comparative Example 5)
A beverage was prepared in exactly the same manner as in Example 3 except that 5% ticasia gum solution was used and only Soya Five-S was used as a stabilizer.

(Comparative Example 6)
In Example 3, a beverage was prepared in exactly the same manner except that 5% Soyafive-S solution was used and only ticasia gum was used as a stabilizer.

(Table 3)

(Stability evaluation result)
The analysis results of each acidic protein beverage are shown in Table 3. In Soya Five-S alone (Comparative Example 5) and Tikacia Gum alone (Comparative Example 6), the median diameter of the protein particles is as large as 1.932 to 46.12 μm and the precipitation rate is as high as 2% or more. Is insufficient, and it can be said that the quality is not acceptable. On the other hand, by using Soya Five-S and Ticasia gum together (Example 3), the median diameter of the protein particles was refined to 0.563 μm and the precipitation rate was significantly improved to 0.184%. Could get things. Moreover, there was no thickening of the drink by combined use and it was a refreshing drink.

(Preparation of lactic acid bacteria beverage)
(Preparation of raw material liquid)
Glucose 5% was added to skim milk powder 15%, and the total amount was adjusted to 100% with water, followed by sterilization at 90 ° C. for 30 minutes to prepare a 15% skim milk powder solution. As a fermentation starter, L. Casei was added at 2.5 ppm, fermented at 38 ° C. for 120 hours, and the resulting fermentation broth was crushed with a mixer, ice-cooled to 5 ° C., and then homogenized at 150 kg / cm ² to obtain fermented milk. It was. The pH of the obtained fermented milk was 3.6. In addition, in order to stop fermentation, the obtained fermented milk was stored at 5 degreeC.
Next, 500 g of sugar was added to 500 g of water at room temperature and dissolved by stirring to obtain a 50% sugar solution. 50 g of Soya Five-S was added to 950 g of water, stirred and dissolved at 80 ° C. for 20 minutes, and then cooled to 20 ° C. to obtain a 5% Soya Five-S solution. Ticacia gum SD-R-N (50 g) was added to 950 g of water, dissolved by stirring at 80 ° C. for 20 minutes, and then cooled to obtain a 5% ticasia gum solution. Using these as raw material liquids, beverages were prepared under the conditions of the following Examples and Comparative Examples.

(Example 4) raw material liquid mixed in accordance with the formulation of the preparation Table 4 Protein 1.0% content lactobacillus beverage, the total amount of water as 100%, was subjected to homogenization at 150 kg / cm ^2. After filling the homogenized solution into a container, a lactic acid bacteria beverage containing 1.0% protein was obtained.

(Example 5)
A beverage was prepared in the same manner as in Example 4 except that the addition amount of the 5% ticasia gum solution was reduced from 6.0% to 2.0%.

(Comparative Example 7)
A beverage was prepared in the same manner as in Example 4 except that 5% ticasia gum solution was used and only Soya Five-S was used as a stabilizer.

(Comparative Example 8)
In Example 4, a beverage was prepared in exactly the same manner except that 5% Soyafive-S solution was used and only ticasia gum was used as a stabilizer.

(Table 4)

(Stability evaluation result)
The analysis results for each acidic protein beverage are shown in Table 4. With Soya Five-S alone (Comparative Example 7), although the precipitation rate was 1.195% and the viscosity was 2.10 μm, which was acceptable, the median diameter of the protein particles was as large as 4.445 μm, and the quality was not acceptable. In addition, in the ticasia gum alone (Comparative Example 8), the median diameter of the protein particles is as very large as 82.67 μm, and the precipitation rate is as high as 12.89%. Therefore, the stability as a beverage is insufficient and the quality is poor. It was a pass.
On the other hand, when Soya Five-S and ticasia gum are used in combination (Examples 4 and 5), the median diameter of the protein particles is reduced to 0.957 to 1.179 μm, and the precipitation rate is 0.470 to 0.513%. Compared with the comparative example, it was remarkably improved and a good quality product could be obtained. Also in Examples 4 and 5, there was no thickening of the beverage due to the combined use, and it was a clean drinking mouth.

Example 6 Preparation of 0.3% Protein-Containing Lactic Acid Beverage Beverages The raw material liquids were mixed according to the formulation shown in Table 5, and the total amount was made 100% with water, and homogenized at 150 kg / cm ² . After filling the homogenized solution into a container, a lactic acid bacteria beverage containing 0.3% protein was obtained.

(Comparative Example 9)
In Example 6, a beverage was prepared in exactly the same manner except that 5% ticasia gum solution was used and only Soya Five-S was used as a stabilizer.

(Comparative Example 10)
A beverage was prepared in the same manner as in Example 6 except that 5% Soyafive-S solution was used and only ticasia gum was used as a stabilizer.

(Table 5)

(Stability evaluation result)
The analysis results for each acidic protein beverage are shown in Table 5. In Soya Five-S alone (Comparative Example 9) and Tikacia Gum alone (Comparative Example 10), the median diameter of the protein particles is as large as 1.715 to 9.262 μm, and the precipitation rate is 2.391 to 2.659%, which is an acceptance criterion. Was not satisfied, the stability as a beverage was insufficient, and the quality was unacceptable.
On the other hand, by using Soya Five-S and Ticacia Gum together (Example 6), the protein particle has a median diameter of 0.911 μm, which is smaller than that of the comparative example, and the precipitation rate can be remarkably improved to 0.639%. Good quality can be obtained by the combined use of S and gum arabic. As can be seen from the fact that the beverage used in combination had a viscosity of 5 mPa · s or less, it was a clean and good drinking mouth.

As described above, according to the present invention, the use of water-soluble soybean polysaccharide and gum arabic for acidic protein beverages can effectively improve the stability of beverages, and can be seen when other stabilizers are used in combination. It has become possible to provide a refreshing beverage with a low viscosity without increasing the viscosity of the beverage.

Claims

An acidic protein beverage having a pH of 3.3 to 4.4 containing a water-soluble soybean polysaccharide and gum arabic.
The acidic protein beverage according to claim 1, comprising 0.01 to 2% by weight of protein.
The acidic protein beverage according to claim 1, comprising 0.05 to 1.5% by weight of protein.
The acidic protein beverage according to any one of claims 1 to 3, comprising 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic with respect to the beverage.
The acidic protein according to any one of claims 1 to 3, comprising 0.02 to 0.7% by weight of water-soluble soybean polysaccharide and 0.1 to 0.7% by weight of gum arabic with respect to the beverage. Beverages.
The acidic protein according to any one of claims 1 to 3, comprising 0.1 to 0.4% by weight of water-soluble soybean polysaccharide and 0.2 to 0.5% by weight of gum arabic with respect to the beverage. Beverages.
The viscosity of the acidic protein beverage is a B-type rotational viscometer. The acidic protein beverage according to any one of claims 1 to 3, which is 5 mPa · s or less when measured at 19, 60 rpm, 1 minute, and 20 ° C.
A method for producing an acidic protein beverage having a pH of 3.3 to 4.4, comprising adding a water-soluble soybean polysaccharide and gum arabic.
The method for producing an acidic protein beverage according to claim 8, wherein 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic are added to the beverage.
The method for producing an acidic protein beverage according to claim 8, wherein 0.02 to 0.7% by weight of water-soluble soybean polysaccharide and 0.1 to 0.7% by weight of gum arabic are added to the beverage.
A method for stabilizing the dispersion of an acidic protein beverage having a pH of 3.3 to 4.4, comprising adding a water-soluble soybean polysaccharide and gum arabic.
The method for stabilizing the dispersion of an acidic protein beverage according to claim 11, wherein 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic are added to the beverage.
The method for stabilizing dispersion of an acidic protein beverage according to claim 11, wherein 0.02 to 0.7% by weight of water-soluble soybean polysaccharide and 0.1 to 0.7% by weight of gum arabic are added to the beverage.
An acidic protein beverage having a pH of 3.3 to 4.4 and containing 0.01 to 1% by weight of water-soluble soybean polysaccharide and 0.05 to 1% by weight of gum arabic with respect to the beverage, The viscosity of the rotor No. is a B-type rotational viscometer. An acidic protein beverage that is 5 mPa · s or less when measured under conditions of 19, 60 rpm, 1 minute, and 20 ° C., and contains 0.01 to 2% by weight of protein.
An acidic protein beverage having a pH of 3.3 to 4.4 containing 0.02 to 0.7% by weight of water-soluble soybean polysaccharide and 0.1 to 0.7% by weight of gum arabic with respect to the beverage, The acidic protein beverage has a B-type rotational viscometer and has a rotor No. An acidic protein beverage that is 5 mPa · s or less when measured at 19, 60 rpm, 1 minute, and 20 ° C., and contains 0.05 to 1.5% by weight of protein.
An acidic protein beverage having a pH of 3.3 to 4.4 containing 0.1 to 0.4% by weight of water-soluble soybean polysaccharide and 0.2 to 0.5% by weight of gum arabic with respect to the beverage, The acidic protein beverage has a B-type rotational viscometer and has a rotor No. An acidic protein beverage that is 5 mPa · s or less when measured at 19, 60 rpm, 1 minute, and 20 ° C., and contains 0.05 to 1.5% by weight of protein.