CN106998759A - Acidic milk drink and its production method - Google Patents
Acidic milk drink and its production method Download PDFInfo
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- CN106998759A CN106998759A CN201580058574.7A CN201580058574A CN106998759A CN 106998759 A CN106998759 A CN 106998759A CN 201580058574 A CN201580058574 A CN 201580058574A CN 106998759 A CN106998759 A CN 106998759A
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- milk drink
- acidic milk
- acidic
- lactoprotein
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 229940001501 fibrinolysin Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002186 photoactivation Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Inorganic materials [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to acidic milk drink and its production method relatively low sticky and more preferably drink, wherein the phase separation in acidic milk drink and precipitation have been reduced, and acidic milk drink contains the lactoprotein for including high concentration casein.More particularly, the present invention provides the acidic milk drink of the present invention, it is characterised in that contain 0.2 1.2 weight % soybean polyoses, 0.1 0.5 weight %HM pectin and 0.01 0.1 weight % fibroids insoluble fibers element.
Description
The cross reference of related application
The Japanese patent application No. 2014-222049 submitted this application claims on October 30th, 2014 priority, by it
Disclosure is fully incorporated in text using it and is used as reference.
Background of invention
Invention field
The present invention relates to acidic milk drink and its production method.
Background technology
Acidic milk drink is the beverage of the acidifying production by breast.The representative illustration of acidic milk drink is included by acidified milk
The leben that (Yoghourt) is produced as raw material is such as the Yoghourt (drinking Yoghourt), sour milk beverage that can drink.These
There is leben benefit such as acidified milk and/or lactic acid bacteria to be easy to intake, without using tableware including spoon etc..Except institute
State outside leben, the example of acidic milk drink includes those such as strawberries that fruity newborn (fruity milk beverage) is represented
Breast, banana breast, muskmelon breast etc., wherein food acidulant is applied directly to contain in milk solution, acidic value is adjusted to by pH.The acid
Property milk beverage is characterised by that, even if not using acidified milk (Yoghourt) as raw material, it is produced to have taste that is fresh and drinking well
Road.
As described above, it is required during acidic milk drink is produced to be acidified the step of containing milk solution.The casein contained in breast
By the step for acid cure consolidate, due to the acid cure, if situation keeps constant, induction is separated and precipitated by this.Pass through drop
Phase separation and precipitation in low in acidity milk beverage and it is stable be general issues, and known following methods solve the problem.
For the phase separation in acidic milk drink and precipitation, it is known that casein loses the repulsion based on surface charge thereon
Power, and when being acidified to below the pH of its isoelectric point, it is easy to consolidated by acid cure.In order to by suppressing that there is relatively low viscous fluid
The acid cure of casein in the acidic milk drink of form and reduce the phase separation under the situation and precipitation, and thus stable acidic breast
Beverage, will use stabilizer such as HM pectin (HM), it is based on it by being provided to casein in a kind of method
The repulsive force of upper electric charge, and combined with casein and stablize casein, and methods described is known.HM pectin is used as city
Sell the stabilizer in drinkable sour milk products etc..
In addition, using the acidizing protein food being characterized containing the soluble soybean polysaccharide class as dispersant be known
(patent document 1).Patent document 1 describes soybean polyoses as the stabilizer in acidizing protein food, can prevent such as egg
Aggregation, precipitation and the shortcoming being separated of white matter particle, without providing highly viscous quality to protein food, but should be bigger
Amount ground adds conventionally known stabilizer such as HM pectin (HM), carboxymethyl cellulose or propylene glycol alginate, with
Aggregation and the precipitation of protein particulate are entirely prevented, the highly viscous quality as nectar fruit juice is produced.
In addition, patent document 2 describes acidic milk drink, it is characterized in that containing the fento with 0.01-0.1 μm of average diameter
Change fibroid insoluble fiber element (to be based on acidic milk drink, the insoluble fibrin is added into the dense of 0.03-0.2 weight %
Degree), and containing selected from HM, soybean polyoses and carboxymethyl cellulose it is a kind of, two or more are (based on acidity
Milk beverage, is added to the concentration for amounting to 0.05-0.5 weight %), this causes dispersed insoluble solid in acidic milk drink
Body.
According to the acidic milk drink of patent document 1 and 2 be related to wherein containing low concentration defatted milk solid and lactoprotein (including
Casein) those, but on 8 weight % concentration (lactoproteins of 3 weight % concentration) or higher solid containing skimmed milk
The acidic milk drink (it contains the lactoprotein for including high concentration casein) of body, the patent document does not refer to acidic milk drink
Middle phase separation and the reduction of precipitation, and then in the stabilisation of low viscosity.In addition, according to the acidic milk drink of patent document 2
It is usually directed to those with height viscosity, but the patent document does not mention phase separation and the precipitation of these acidic milk drinks
Successful reduction, and subsequent stabilization, or even after the viscosity of acidic milk drink has been reduced.
Lactoprotein including casein is expected to provide the nutritive value as protein, based on casein and/or whey egg
White feature (seductive health benefits) etc..Therefore, there is the demand to commercial product in the market, and the commercial product makes
Lactoprotein (including casein) is efficiently absorbed.In other words, once the acid containing the lactoprotein comprising high concentration casein can be provided
Property milk beverage so that the commodity that lactoprotein (including casein) is efficiently absorbed will be getable, wherein in acidic milk drink
It is separated and precipitation has been reduced, and thus maintains stability in low viscosity.
Meanwhile, on the acidic milk drink according to patent document 1 and 2, adapt to comprising 8 weight % (3 weight % concentration
Lactoprotein) or greater concentrations of defatted milk solid acidic milk drink when, the acidic milk drink contains comprising high concentration junket egg
White lactoprotein, it should further improve the concentration of stabilizer, to produce the acidic milk drink with higher tack, to reduce
It is separated and precipitates, and thus, stability will be held in acidic milk drink.
For the acidic milk drink containing the lactoprotein comprising high concentration casein, key issue in said case is
Relatively low viscosity and the acidic milk drink more preferably drunk, and its production method are provided, wherein having reduced the phase separation in acidic milk drink
And precipitation.
Prior art
Patent document
Patent document 1：Japanese Unexamined Patent Publication No Hei 5-7458
Patent document 2：Japanese Unexamined Patent Publication No 2005-245217
Invention summary
The present inventor furthers investigate and is subsequently found by selecting specific composition for acidic milk drink, relatively low sticky and more preferable
The acidic milk drink drunk is available, wherein having reduced phase separation and having precipitated, and maintains high redispersibility, and acid breast
Beverage packets contain the lactoprotein containing high concentration casein.It moreover has been found that：By means of the fresh taste of acidic milk drink, the spy
Surely the acidic milk drink constituted also allows for efficiently absorbing the lactoprotein for including high concentration casein.It moreover has been found that：With cow's milk
Compared with skimmed milk, after ingesting, the lactoprotein in the acidic milk drink of the specific composition hardly assembles (condensation) under one's belt, from
And increase absorbability of the lactoprotein in enteron aisle in the subsequent time.
The present invention is found based on described.
That is, the present invention is such as following.
[1] acidic milk drink, it contains 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01-
0.1 weight % fibroids insoluble fiber element.
[2] according to the acidic milk drink of [1], it also includes 0.5-5 weight % trehaloses.
[3] according to the acidic milk drink of [1] or [2], it includes lactoprotein, and lactoprotein is to be not less than 3 weight % concentration
Contain casein.
[4] acidic milk drink of basis [1] any one into [3], the pH of wherein acidic milk drink is 3-6.
[5] according to [1] into [4] any one acidic milk drink, the viscosity (at 10 DEG C) of wherein acidic milk drink is
3-30mPa·s。
[6] acidic milk drink of basis [1] any one into [4], wherein fibroid insoluble fiber element are the fibres of fermentation
Dimension element.
[7] method for being used to produce acidic milk drink, it includes following step：PH containing milk solution is adjusted to acidic value；
Homogenized with milk solution will be contained, it is described containing milk solution comprising 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and
0.01-0.1 weight % fibroids insoluble fiber element.
[8] according to the method for the production acidic milk drink of [7], it also includes containing 0.5-5 weight % trehaloses
In milk solution.
[9] according to the method for the production acidic milk drink of [7] or [8], wherein acidic milk drink includes lactoprotein, lactoprotein
Casein is contained with the concentration for being not less than 3 weight %.
[10] method of basis [7] production acidic milk drink of any one into [9], it is included acidic milk drink
PH is adjusted to pH 3-6 acidic value.
[11] method of basis [7] production acidic milk drink of any one into [10], it also includes heat sterilization.
[12] method of basis [7] production acidic milk drink of any one into [11], wherein pH is adjusted to acidic value,
Without making curdling containing milk solution.
[13] method of basis [7] production acidic milk drink of any one into [12], wherein acidic milk drink is viscous
Degree is 3-30mPas (at 10 DEG C).
[14] protein adsorption accelerator, it includes the acidity as any one in basis [1]-[6] of active component
Milk beverage.
According to the present invention, relatively low viscosity and the acidic milk drink more preferably drunk are available, wherein reduced phase separation and
Precipitation, and high redispersibility is maintained, and acidic milk drink includes the lactoprotein containing high concentration casein.In addition, according to
The present invention, by means of the fresh taste of acidic milk drink, also allowing for effectively ingesting includes the lactoprotein of high concentration casein.
In addition, according to the present invention, compared with cow's milk and skimmed milk, after ingesting, lactoprotein hardly assembles (curdling) under one's belt, so that
The subsequent time can increase absorbability of the lactoprotein in enteron aisle.
Brief description of the drawings
Fig. 1 is shown in orally administer in the case of, acidic milk drink (one in embodiment) of the present invention, cow's milk and degreasing
Effect of the breast to blood total amino acid (TAA) content.
Detailed description of the invention
The present invention will be described below.However, the invention is not restricted to any one embodiment in this specification.
The acidic milk drink of the present invention refers to the milk beverage of acidifying.In addition, the milk beverage of the present invention refers to comprising breast and/or breast system
The beverage of product.Breast described in text refers to the breast from mammal, for example cow's milk, sheep breast, goat dairy, buffalo's milk, domestic
Sheep breast, bactrian camel milk, whale breast, dolphin breast, human milk etc..In addition, the dairy products described in text refer to the product for coming from breast.Known liquid
Body raw material such as skimmed milk, partly skimmed milk, desalination and skimmed milk, desalination breast, the breast with different content nutrient, whey,
Concentrated milk, skim concentrated milk, partially skimmed concentrated milk, desalination and skim concentrated milk, condensed milk, cheese, from dairy milk starting material and warp
Penetrant, milk protein concentrate for being prepared through known method prepared by known method etc. can be used as dairy products, and it is known plus
Work raw material can be used as dairy products such as skimmed milk, butter, concentrated milk, condensed milk, lactose, whey mineral.Wherein, lactoprotein is dense
Contracting thing (MPC) is to include the dairy milk starting material of casein containing abundant lactoprotein, and it is preferred for containing comprising high concentration casein
The acidic milk drink of lactoprotein, as in the acidic milk drink of the present invention.In the milk protein concentrate, with such as 5-3:
2-0.5 simultaneously preferably 4:1 casein includes casein and lactalbumin with lactalbumin weight ratio.
The acidic milk drink of the present invention is characterised by as relatively low viscosity and the acidic milk drink preferably drunk, wherein having reduced phase
Separation and precipitation, and high redispersibility is maintained, and acidic milk drink contains the lactoprotein for including high concentration casein.Can
The specific features (such as pH and viscosity) of acidic milk drink are arbitrarily designed, as long as obtained acidic milk drink is in the present embodiment
In the range of.
The pH of the acidic milk drink of the present invention is such as 3-6,3.1-5.8,3.2-5.6,3.3-5.4,3.4-5.2,3.5-
5th, 3.6-4.8,3.7-4.6 or 3.8-4.4.In the acidic milk drink of the present invention, the pH more than 3 is preferred, to prevent
Acidic milk drink becomes more bad because of perceived strong acid taste and drunk.In addition, in the acidic milk drink of the present invention, less than 6
PH be preferred, to prevent acidic milk drink becomes more bad because of perceived weak acid taste from drinking.
The viscosity (at 10 DEG C) of the acidic milk drink of the present invention refers to the acidic milk drink with B- type rotary viscosity measurings
Viscosity.The viscosity (at 10 DEG C) of the acidic milk drink of the present invention is such as 3-30mPas, 3.5-30mPas, 4-
30mPa·s、4.5-30mPa·s、5-30mPa·s、5.5-29mPa·s、6-28mPa·s、6.5-27mPa·s、7-
26mPas, 7.5-25mPas, 8-24mPas, 8.5-23mPas, 9-22mPas, 9.5-21mPas or 10-
20mPa·s.In the acidic milk drink of the present invention, the viscosity (at 10 DEG C) more than 3mPas is preferred, to prevent acid
Property milk beverage in casein become more unstable and be easy in acidic milk drink induction to be separated and precipitate.In addition, at this
In the acidic milk drink of invention, the viscosity (at 10 DEG C) less than 30mPas is preferred, to prevent acidic milk drink no longer
It is relatively low viscosity and the acidic milk drink more preferably drunk, simultaneously containing the lactoprotein for including high concentration casein.In addition, the present invention
The viscosity (at 10 DEG C) of acidic milk drink refers to general B- types rotation viscometer such as Brookfield
(Brookfield) viscosity of the acidic milk drink of viscosity meter.
In addition, according to an aspect of the present invention, it is possible to provide relatively low viscosity and the acidic milk drink more preferably drunk, wherein having reduced
It is separated and precipitates, and maintains high redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein.
Wen Zhong, the casein in the lactoprotein comprising casein is stable generally in neutral pH range, and less than about
In the environment of pH 4.6 (isoelectric point of casein) pH scopes, assembled mutually by acid cure, it is lured in acidic milk drink
Lead phase separation and precipitate.On the other hand, according to the acidic milk drink of the present invention, relatively low viscosity and the acidity more preferably drunk can be obtained
Milk beverage, wherein having reduced phase separation and having precipitated, and maintains high redispersibility, and acidic milk drink contains comprising highly concentrated
Spend the lactoprotein of casein.As described herein, the lactoprotein for including high concentration casein contained in acidic milk drink of the present invention
Concentration be for example to be not less than 3 weight %, be not less than 3.2 weight %, be not less than 3.4 weight %, be not less than 3.6 weight %, no
Less than 3.8 weight %, it is not less than 4 weight %, is not less than 4.2 weight %, is not less than 4.4 weight %, 3-10 weight %, 3-9.5
Weight %, 3-9 weight %, 3-8.5 weight %, 3-8 weight %, 3-7.5 weight %, 3-7 weight %, 3.2-10 weight %,
3.2-9.5 weight %, 3.2-9 weight %, 3.2-8.5 weight %, 3.2-8 weight %, 3.2-7.5 weight %, 3.2-7 weight
Measure %, 3.4-10 weight %, 3.4-9.5 weight %, 3.4-9 weight %, 3.4-8.5 weight %, 3.4-8 weight %, 3.4-7.5
Weight %, 3.4-7 weight %, 3.6-10 weight %, 3.6-9.5 weight %, 3.6-9 weight %, 3.6-8.5 weight %, 3.6-8
Weight %, 3.6-7.5 weight %, 3.6-7 weight %, 3.8-10 weight %, 3.8-9.5 weight %, 3.8-9 weight %, 3.8-
8.5 weight %, 3.8-8 weight %, 3.8-7.5 weight %, 3.8-7 weight %, 4-10 weight %, 4-9.5 weight %, 4-9 weight
Amount %, 4-8.5 weight %, 4-8 weight %, 4-7.5 weight %, 4-7 weight %, 4.2-10 weight %, 4.2-9.5 weight %,
4.2-9 weight %, 4.2-8.5 weight %, 4.2-8 weight %, 4.2-7.5 weight %, 4.2-7 weight %, 4.4-10 weight %,
4.4-9.5 weight %, 4.4-9 weight %, 4.4-8.5 weight %, 4.4-8 weight %, 4.4-7.5 weight % or 4.4-7 weight
Measure %.
In acidic milk drink of the present invention, the lactoprotein comprising casein refers to the newborn egg being made up of casein and lactalbumin
In vain.Herein, in acidic milk drink of the present invention, the weight ratio of casein and lactalbumin is such as 20:1、15:1、12:1、
10:1、9:1、8:1、7:1、6:1、5:1、4:1、3:1、2:1、1:1、1:2、1:3、1:4、1:5、1:6、1:7、1:8、1:9、1:
10、1:12、1:15 or 1:20 (casein):(lactalbumin).That is, in acidic milk drink of the present invention, casein
Weight ratio with lactalbumin is such as 20-1:1-20、15-1:1-15、12-1:1-12、10-1:1-10、9-1:1-9、8-1:
1-8、7-1:1-7、6-1:1-6,、5-1:1-5、4-1:1-4、3-1:1-3 or 2-1:1-2 (casein):(lactalbumin).
The acidic milk drink of the present invention can the soybean polyoses containing 0.2-1.2 weight %, 0.1-1.5 weight % HM pectin
Fibroid insoluble fiber with 0.01-0.1 weight % is plain, to provide those spies of relatively low viscosity and the acidic milk drink more preferably drunk
Levy, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acidic milk drink contains comprising high concentration junket
The lactoprotein of albumen.
The soybean polyoses of the present invention can be comprising rhamnose, galactolipin, arabinose, xylose, grape from soybean
One kind, those of two or more in sugar and uronic acid, and those being preferably especially derived from soybean cotyledon.The present invention's
Soybean polyoses are not particularly limited molecular weight, it is preferred that being the soybean polyoses of the molecular weight with polymer, preferably with thousands of
To the mean molecule quantity of millions of mean molecule quantities, particularly 5,000 to 1,000,000.In addition, the average mark of the soybean polyoses
Son amount is the value determined through intrinsic viscosity method, wherein it is to be based on 0.1M NaNO to determine3The measurement of viscosity in solution, utilizes mark
Quasi- pullulan (Showa Denko K.K.) is used as standard items.The soybean polyoses are commercially available, and soybean polyoses show
Example includes such as SM-700 (San-Ei Gen F.F.I., Inc. productions) and SM-900 (San-Ei Gen F.F.I., Inc.
Production).It has been thought that soybean polyoses reduce phase separation and precipitation in acidic milk drink, the phase separation based on its side-chain structure
And precipitation is as caused by the acid cure between casein in acidic milk drink.
Contain 0.1-0.5 weight %HM pectin in the acidic milk drink of the present invention and 0.01-0.1 weight % fibroids are insoluble
In the case of cellulose, the amounts of the soybean polyoses of the present invention to be added be such as 0.2-1.2 weight %, 0.25-1.15 weight %,
0.3-1.1 weight %, 0.35-1.05 weight %, 0.4-1 weight % or 0.4-0.9 weight %.Corresponding to less than 1.2 weights
The addition for measuring % soybean polyoses of the present invention is preferred, to avoid bringing the distinctive taste of soybean for acidic milk drink.This
Outside, the addition corresponding to the soybean polyoses of the present invention more than 0.2 weight % is preferred, to suppress acidic milk drink of the present invention
Phase separation and precipitation induction, and increase redispersibility in addition.
The HM pectin of the present invention refers to acidic polysaccharose present in vegetables and fruit, the acidic polysaccharose as cell membrane into
Point, and include the α-D- galacturonic acids as backbone structure composition.Constitute pectin types galacturonic acid be part methyl-
Esterification, and pectin types are divided into LM pectin or HM pectin by esterification degree.In general, HM pectin, which refers to have, is not less than 50%
Those of esterification degree.The HM pectin is commercially available, and the example of HM pectin includes such as SM-478 (San-Ei Gen
F.F.I., Inc. productions), SM-666 (San-Ei Gen F.F.I., Inc. production), AYD5110SB (Unitec
Foods Co., Ltd. productions) etc..HM pectin is characterized with loading negative electrical charge, and is thought based on HM pectin and casein
With reference to, and due to the repulsion between the casein of the combination of the electric charge generation above casein, HM pectin prevents casein mutual
Mutually assemble.
Contain 0.2-1.2 weight % soybean polyoses and 0.01-0.1 weight % fibroids not in the acidic milk drink of the present invention
In the case of fibrinolysin, the amount for the HM pectin of the invention to be added is such as 0.1-0.5 weight %, 0.1-0.45 weight
Measure %, 0.1-0.4 weight %, 0.1-0.35 weight %, 0.1-0.3 weight %, 0.12-0.29 weight %, 0.14-0.28 weight
Measure %, 0.16-0.27 weight %, 0.18-0.26 weight % or 0.2-0.25 weight %.Corresponding to less than 0.5 weight %'s
The addition of HM pectin of the present invention is preferred, and height is included to produce acidic milk drink that is relatively low sticky and more preferably drinking, and contain
The lactoprotein of concentration casein.In addition, corresponding to the HM pectin of the present invention more than 0.1 weight % addition be it is preferred, with
Suppress the phase separation of acidic milk drink and the induction of precipitation, and additionally increase redispersibility.
Acidic milk drink of the present invention can be supplemented to other stabilizers such as sodium carboxymethylcellulose and/or alginate propylene glycol
Ester, combines or replaces soybean polyoses and/or HM pectin with soybean polyoses and/or HM pectin, relatively low sticky and more preferable to provide
Those features for the acidic milk drink drunk, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acid
Milk beverage contains the lactoprotein for including high concentration casein.Other stabilizers such as sodium carboxymethylcellulose and/or alginic acid the third two
Alcohol ester is preferably applied in combination with soybean polyoses and/or HM pectin or used instead of soybean polyoses and/or HM pectin, many with soybean
Sugar and/or HM pectin are compared, and are particularly declining phase separation and the precipitation of low in acidity milk beverage compared with low viscosity in the stabilizer,
And in the case of the high redispersibility of maintenance.
The acidic milk drink of the present invention can be supplemented sodium carboxymethylcellulose.Sodium carboxymethylcellulose refers to by by cellulose
The hydroxyl of glucose residue replaces with those obtained from carboxymethyl, and wherein esterification degree is typically 0.6-1.5.The carboxymethyl is fine
The plain sodium of dimension is commercially available, and the example of sodium carboxymethylcellulose includes such as Cellogen F-SL (DKS Co., Ltd.s productions
), Cellogen F-810A (DKS Co., Ltd. production), Cellogen F-SB (DKS Co., Ltd. productions),
Cellogen F-820B (DKS Co., Ltd. productions), Cellogen F-1220B (DKS Co., Ltd. productions) etc..
Acidic milk drink of the present invention can be supplemented propylene glycol alginate.Propylene glycol alginate refer to by from algae for example
The alginate esters of the purifying such as konbu marine algas (konbu seaweed), undaria pinnitafida (wakame seaweed)/salt polysaccharide chemistry modification
Obtained material.The propylene glycol alginate is commercially available, and the example of propylene glycol alginate includes Duck Loid LF-M
(Kikkoman Biochemifa Co.)、Duck Loid EF(Kikkoman Biochemifa Co.)、Duck Loid PF
(Kikkoman Biochemifa Co.), Duck Loid PF-H (Kikkoman Biochemifa Co.) etc..
The sodium carboxymethylcellulose of the invention or the amount of propylene glycol alginate to be added are unrestricted, as long as present invention acid
Property milk beverage keep its feature, that is to say, that be relatively low viscosity and the acidic milk drink drunk well, wherein having reduced phase separation and heavy
Form sediment, and maintain high redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein.Add to this
The sodium carboxymethylcellulose of invention acidic milk drink or the amount of propylene glycol alginate are such as 0.01-2 weight %, 0.01-1.5 weights
Measure %, 0.01-1.2 weight % or 0.01-1.0 weight %.Add to correspond to acidic milk drink of the present invention and be less than 1 weight %
Sodium carboxymethylcellulose or propylene glycol alginate amount be it is preferred, with avoid acidic milk drink be no longer it is relatively low viscosity and more
Drink well.In addition, adding the sodium carboxymethylcellulose or alginic acid corresponded to more than 0.01 weight % to acidic milk drink of the present invention
The amount of propylene glycol ester is preferred, to suppress the induction for being separated and precipitating in acidic milk drink, and maintains high again to divide
Dissipate property, the addition of all these promotion stabilizers.
The fibroid insoluble fiber element of the present invention is stabilizer, is contained in acidic milk drink, to be drunk in acid breast
Tridimensional network is set up in material, and thus successfully increases the redispersibility of insoluble component such as sediment.The fiber of the present invention
Property insoluble fiber element do not limit its source etc., as long as acidic milk drink of the present invention maintains its feature, that is to say, that be relatively low viscosity
And the acidic milk drink drunk well, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acidic milk drink
Containing the lactoprotein for including high concentration casein, but plant origin and/or the insoluble fibre of microbe-derived fibroid can be used
Dimension element.Microbe-derived fibroid insoluble fiber element refers to the fibre for example by the fermentation that separate microorganism is produced from culture medium
Dimension is plain, is cleaned, purified as needed, is then processed into those obtained from fiber shape.The fibroid is insoluble
Cellulose is the fibrillation fibroid insoluble fiber plain (patent document 2) of such as 0.01-0.1 μm of average diameter or the fiber of fermentation
Element.The fibroid insoluble fiber element of the present invention is commercially available, and the plain example of fibroid insoluble fiber of the present invention is including for example
San Artist PG (San-Ei Gen F.F.I., Inc. production) and San Artist PN (San-Ei Gen F.F.I.,
Inc. produce).
In feelings of the acidic milk drink of the present invention comprising 0.2-1.2 weight % soybean polyoses and 0.1-0.5 weight %HM pectin
Under condition, the amount for the fibroid insoluble fiber element of the invention to be added is such as 0.01-0.1 weight %, 0.015-0.09 weight
Measure %, 0.02-0.08 weight %, 0.025-0.085 weight %, 0.03-0.07 weight %, 0.03-0.065 weight %, 0.03-
0.06 weight %, 0.03-0.055 weight % or 0.03-0.05 weight %.It is fine corresponding to the present invention less than 0.1 weight %
The addition of dimension property insoluble fiber element is preferred, to avoid the acidic milk drink containing the lactoprotein comprising high concentration casein
No longer it is relatively low viscosity and more preferably drink.In addition, the fibroid insoluble fiber element of the present invention more than 0.01 weight % is preferred,
To avoid the unsuccessful suppression for the induction for being separated and precipitating in acidic milk drink, and avoid reducing redispersibility in addition.
The feature of acidic milk drink of the present invention can further be assigned by being supplemented to the trehalose of acidic milk drink of the present invention in addition,
That is, be relatively low viscosity and the acidic milk drink more preferably drunk, wherein reduced phase separation and precipitated, and maintenance is high again
Dispersiveness, and acidic milk drink contains the lactoprotein for including high concentration casein.Specifically, by newborn to acidity of the invention
Trehalose is it is possible to additionally incorporate in beverage, or even more than 4 and close to the pH of the isoelectric point of casein in acidic milk drink of the present invention, can
The feature of enhancing acidic milk drink of the present invention, i.e., relatively low viscosity and the acidic milk drink more preferably drunk, wherein reduced phase separation with
Precipitation, and high redispersibility is maintained, and acidic milk drink contains the lactoprotein for including high concentration casein.The present invention's
Trehalose is equally commercially available, and the example of trehalose includes such as TRE HA (Hayashibara Co., Ltd.s productions
).
Acidic milk drink of the present invention comprising 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and
In the case of 0.01-0.1 weight % fibroid insoluble fiber element, the amount for the trehalose of the invention to be added is such as 0.1-
5 weight %, 0.2-4.5 weight %, 0.3-4 weight %, 0.4-3.5 weight %, 0.5-3 weight %, 0.6-2.5 weight %,
0.7-2 weight %, 0.8-1.5 weight %, 0.9-1.3 weight % or 0.9-1.1 weight %.Corresponding to less than 5 weight %'s
The addition of trehalose of the present invention is preferred, to avoid bringing taste and quality from trehalose for acidic milk drink.This
Outside, the addition corresponding to the trehalose higher than 0.1 weight % is preferred, to suppress the phase separation in acidic milk drink and sink
The induction in shallow lake, and high redispersibility is maintained, all these supports add trehalose.
The production method of the acidic milk drink of the present invention is characterised by including following step：PH containing milk solution is adjusted to acid
Property value；And homogenize containing milk solution, this contain milk solution comprising 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and
0.01-0.1 weight % fibroids insoluble fiber element.
Regulation pH in the method for producing acidic milk drink of the present invention is not limited with regard to its technology and method to acidic value
System, as long as the pH containing milk solution can be down into predetermined value, can extremely obtain the journey of the acidic milk drink with feature of present invention
Degree, the acidic milk drink for being characterized in relatively low viscosity and more preferably drinking, wherein having reduced phase separation and having precipitated, and is maintained high
Redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein.The pH containing milk solution is adjusted to acid
Property value the example of method include for example using method of the fermentative microorganism such as lactobacillus-fermented containing milk solution, and to containing breast
The method of solution supplemental acid.
In the production method of acidic milk drink of the present invention, refer to the beverage containing breast and/or dairy products containing milk solution.Wen Zhong
Described breast refers to the breast from mammal, such as cow's milk, sheep breast, goat dairy, buffalo's milk, domestic sheep breast, bactrian camel milk, whale
Breast, dolphin breast, human milk etc..In addition, the dairy products described in text refer to the product for coming from breast.Such as degreasing of known liquid charging stock
Breast, partly skimmed milk, desalination and skimmed milk, desalination breast, the breast of the nutrient containing different content, whey, concentrated milk, degreasing concentration
Breast, partially skimmed concentrated milk, desalination and skim concentrated milk, condensed milk, cheese, from dairy milk starting material and through prepared by known method oozing
Saturating thing, the milk protein concentrate prepared through known method etc. can be used as dairy products, and the known such as skimmed milk that processes raw material,
Butter, concentrated milk, condensed milk, lactose, whey mineral etc. can be used as dairy products.Wherein, milk protein concentrate (MPC) is preferred for
In acidic milk drink containing the lactoprotein comprising high concentration casein, as the present invention acidic milk drink in the case of,
The milk protein concentrate is the dairy milk starting material containing abundant lactoprotein (including casein).
In the production method of the acidic milk drink of the present invention, the example that acid is added into the method containing milk solution is included for example
In predefined conditions (be included in containing milk solution noncondensing under the conditions of), by acid solution such as citric acid, lactic acid, acetic acid, apple
Acid, fumaric acid or hydrochloric acid solution are added to containing the method in milk solution.For example, (containing to the acidic milk drink for the present invention
Have comprising be not less than 3 weight % concentration casein lactoprotein) containing milk solution supplement 5-15 weight % concentration citric acid
In the case of solution, the pH scopes to adjust the pH containing milk solution to 3-6, under agitation by the citric acid of 5-15 weight % concentration
Solution is added to containing in milk solution in batches after the scheduled time.Specifically, (contain to the acidic milk drink for the present invention
Include the lactoprotein for the casein for being not less than 3 weight % concentration) containing in milk solution supplement 5-15 weight % concentration citric acid
It it is such as 0.5-30 points in the case of solution, the pH scopes to adjust the pH containing milk solution to 3-6, during adding the time needed
Clock, 0.6-25 minutes, 0.7-20 minutes, 0.8-17 minutes, 0.9-15 minutes or 1-13 minutes.According to stirring condition, organic
Acid solutions etc., can take the circumstances into consideration adjustment organic acid soln to the addition containing milk solution.
It is such as 3- by the pH containing milk solution that acid regulation is added in the production method of the acidic milk drink of the present invention
6th, 3.1-5.8,3.2-5.6,3.3-5.4,3.4-5.2,3.5-5,3.6-4.8,3.7-4.6 or 3.8-4.4.By in this hair
It is favourable to the pH more than 3 containing milk solution that acid regulation is added in the production method of bright acidic milk drink, to avoid acid breast
Beverage becomes more bad and drunk due to its perceived strong acid taste.In addition, passing through the production of the acidic milk drink in the present invention
It is favourable to 6 pH is less than that acid regulation is added in method containing milk solution, to avoid acidic milk drink perceived weak due to its
Tart flavour road and be changed into the more bad acidic milk drink drunk.
In the acidic milk drink production method of the present invention, containing the dense of the lactoprotein comprising casein included in milk solution
Degree is not particularly limited, as long as the acidic milk drink of the present invention maintains its feature, as relatively low viscosity and the acidity breast drink more preferably drunk
Material, wherein having reduced phase separation and having precipitated, and maintains high redispersibility, and acidic milk drink contains comprising high concentration junket
The lactoprotein of albumen.Casein in Wen Zhong, the lactoprotein comprising casein is generally stable in neutral pH range, and
In the environment of the pH scopes of about pH4.6 (isoelectric point of casein) below, assembled mutually by acid cure, the acid breast of this induction
Phase separation and precipitation in beverage.On the other hand, as described above, it has been found that acidic milk drink of the invention be it is relatively low viscosity and
The acidic milk drink more preferably drunk, wherein having reduced phase separation and having precipitated, and maintains high redispersibility, and acidic milk drink
Contain the lactoprotein for including high concentration casein.As described herein, it is molten containing breast in the production method of the acidic beverages of the present invention
The concentration of the lactoprotein comprising high concentration casein contained in liquid be for example be not less than 3 weight %, be not less than 3.2 weight %,
It is not less than 3.4 weight %, is not less than 3.6 weight %, is not less than 3.8 weight %, is not less than 4 weight %, is not less than 4.2 weights
Amount %, be not less than 4.4 weight %, 3-10 weight %, 3-9.5 weight %, 3-9 weight %, 3-8.5 weight %, 3-8 weight %,
3-7.5 weight %, 3-7 weight %, 3.2-10 weight %, 3.2-9.5 weight %, 3.2-9 weight %, 3.2-8.5 weight %,
3.2-8 weight %, 3.2-7.5 weight %, 3.2-7 weight %, 3.4-10 weight %, 3.4-9.5 weight %, 3.4-9 weight %,
3.4-8.5 weight %, 3.4-8 weight %, 3.4-7.5 weight %, 3.4-7 weight %, 3.6-10 weight %, 3.6-9.5 weight
Measure %, 3.6-9 weight %, 3.6-8.5 weight %, 3.6-8 weight %, 3.6-7.5 weight %, 3.6-7 weight %, 3.8-10 weight
Measure %, 3.8-9.5 weight %, 3.8-9 weight %, 3.8-8.5 weight %, 3.8-8 weight %, 3.8-7.5 weight %, 3.8-7
Weight %, 4-10 weight %, 4-9.5 weight %, 4-9 weight %, 4-8.5 weight %, 4-8 weight %, 4-7.5 weight %, 4-7
Weight %, 4.2-10 weight %, 4.2-9.5 weight %, 4.2-9 weight %, 4.2-8.5 weight %, 4.2-8 weight %, 4.2-
7.5 weight %, 4.2-7 weight %, 4.4-10 weight %, 4.4-9.5 weight %, 4.4-9 weight %, 4.4-8.5 weight %,
4.4-8 weight %, 4.4-7.5 weight % or 4.4-7 weight %.
In the production method of the acidic milk drink of the present invention, 0.2-1.2 weight % soybean is preferably comprised containing milk solution many
Sugar, 0.1-0.5 weight %HM pectin and 0.01-0.1 weight % fibroids insoluble fiber element, to provide relatively low viscosity and more preferably drink
Acidic milk drink those features, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acid breast
Beverage contains the lactoprotein for including high concentration casein.
In the production method of the acidic milk drink of the present invention, soybean polyoses can be comprising the rhamnose from soybean, half
Those of one, two, or more in lactose, arabinose, xylose, glucose and uronic acid, and be preferably especially derived from
Those in soybean cotyledon.The soybean polyoses of the present invention are not particularly limited molecular weight, it is preferred that being with point such as polymer
The soybean polyoses of son amount, the preferably mean molecule with thousands of to millions of mean molecule quantities, particularly 5,000 to 1,000,000
Amount.In addition, the mean molecule quantity of the soybean polyoses is the value determined through intrinsic viscosity method, wherein it is to be based on 0.1M to determine
NaNO3The measurement of viscosity in solution, standard items are used as by the use of standard pullulan (Showa Denko K.K.).The soybean is more
Sugar be it is commercially available, and soybean polyoses example include such as SM-700 (San-Ei Gen F.F.I., Inc. production) and
SM-900 (San-Ei Gen F.F.I., Inc. productions).It has been thought that soybean polyoses are based on the acid breast drink of its side-chain structure reduction
Phase separation and precipitation in material, the phase separation and precipitation are as caused by the acid cure between casein in acidic milk drink.
In the production method of the acidic milk drink of the present invention containing milk solution comprising 0.1-0.5 weight %HM pectin and
In the case of 0.01-0.1 weight % fibroids insoluble fiber element, it is added in the production method of the acidic milk drink of the present invention
The amount of soybean polyoses containing milk solution be preferably such as 0.2-1.2 weight %, 0.25-1.15 weight %, 0.3-1.1 weight %,
0.35-1.05 weight %, 0.4-1 weight % or 0.4-0.9 weight %.In the production method of the acidic milk drink of the present invention
In, the amount for corresponding to the soybean polyoses more than 1.2 weight % to the addition containing milk solution is not preferred, because it is the present invention's
The peculiar taste for the soybean to be perceived is produced in acidic milk drink.In addition, the production method of the acidic milk drink in the present invention
In, be not preferred to the amount of soybean polyoses that corresponds to less than 0.2 weight % is added containing milk solution because its cause it is unsuccessful
Ground suppresses the phase separation and the induction of precipitation of the acidic milk drink of the present invention, and reduces redispersibility in addition.
HM pectin in the production method of the acidic milk drink of the present invention refers to acidic polysaccharose present in vegetables and fruit,
The acidic polysaccharose is used as backbone structure composition as cell wall constituent, and comprising α-D- galacturonic acids.Constitute pectin types
Galacturonic acid residues be part methyl -ester, and pectin types are divided into LM pectin or HM pectin by esterification degree.In HM
In pectin, esterification degree is not less than 50%.The HM pectin is commercially available, and the example of HM pectin includes such as SM-478
(San-Ei Gen F.F.I., Inc. productions), SM-666 (San-Ei Gen F.F.I., Inc. productions), AYD5110SB
(Unitec Foods Co., Ltd. productions) etc..HM pectin is characterized with loading negative electrical charge, and is thought based on HM fruits
Glue is combined with casein, and due to the repulsion between the casein of the combination of the electric charge generation above casein, HM pectin is prevented
Only casein is assembled mutually.
The present invention acidic milk drink production method in containing milk solution contain 0.2-1.2 weight % soybean polyoses with
In the case of 0.01-0.1 weight % fibroids insoluble fiber element, containing in the production method for the acidic milk drink for adding the present invention
The amount of the HM pectin of milk solution is such as 0.1-0.5 weight %, 0.1-0.45 weight %, 0.1-0.4 weight %, 0.1-0.35 weight
Measure %, 0.1-0.3 weight %, 0.12-0.29 weight %, 0.14-0.28 weight %, 0.16-0.27 weight %, 0.18-0.26
Weight % or 0.2-0.25 weight %.Corresponding to the HM pectin of the invention less than 0.5 weight % addition be it is preferred,
With the acidic milk drink for producing relatively low viscosity and more preferably drinking, and contain the lactoprotein for including high concentration casein.In addition, in this hair
The amount for corresponding to the HM pectin more than 0.1 weight % to being added containing milk solution in the production method of bright acidic milk drink is preferred
, with the phase separation and the induction of precipitation of the acidic milk drink for suppressing the present invention, and additionally increase redispersibility.
Into the production method of the acidic milk drink of the present invention other stabilizers such as carboxymethyl can be supplemented containing milk solution
Sodium cellulosate and/or propylene glycol alginate, combine or replace soybean polyoses and/or HM fruits with soybean polyoses and/or HM pectin
Glue, to provide the feature of the present invention, that is, those following features：Relatively low viscosity and the acidic milk drink more preferably drunk, wherein
Reduction is separated and precipitated, and maintains high redispersibility, and acidic milk drink contains the breast for including high concentration casein
Albumen.Other stabilizers such as sodium carboxymethylcellulose and/or propylene glycol alginate preferably with soybean polyoses and/or HM pectin groups
Soybean polyoses and/or HM pectin are closed or replaced, is added in the production method of the acidic milk drink of the present invention and contains milk solution
In, particularly with soybean polyoses and/or HM pectin compared with the stabilizer compared with low viscosity decline low in acidity milk beverage phase
In the case of separation and precipitation, and the high redispersibility of maintenance.
Sodium carboxymethylcellulose can be supplemented to the acidic milk drink in the production method of the acidic milk drink of the present invention.Carboxylic first
Base sodium cellulosate refers to by the way that the hydroxyl of the glucose residue in cellulose is replaced with into those obtained from carboxymethyl, wherein being esterified
Degree is typically 0.6-1.5.The sodium carboxymethylcellulose be it is commercially available, and sodium carboxymethylcellulose example include for example
Cellogen F-SL (DKS Co., Ltd. production), Cellogen F-810A (DKS Co., Ltd. productions),
Cellogen F-SB (DKS Co., Ltd. production), Cellogen F-820B (DKS Co., Ltd. productions),
Cellogen F-1220B (DKS Co., Ltd. productions) etc..
Into the production method of the acidic milk drink of the present invention propylene glycol alginate can be supplemented containing milk solution.Alginic acid the third two
Alcohol ester refers to by the algae from algae purifying such as konbu marine algas (konbu seaweed), undaria pinnitafida (wakame seaweed)
The material that acid esters/salt polysaccharide chemistry modification is obtained.The propylene glycol alginate is commercially available, and the example of propylene glycol alginate
Including Duck Loid LF-M (Kikkoman Biochemifa Co.), Duck Loid EF (Kikkoman Biochemifa
Co.)、Duck Loid PF(Kikkoman Biochemifa Co.)、Duck Loid PF-H(Kikkoman Biochemifa
Co.) etc..
In the production method of the acidic milk drink of the present invention, sodium carboxymethylcellulose or alginic acid third containing milk solution are added
The amount of diol ester is unrestricted, as long as the acidic milk drink of the present invention keeps its feature, as relatively low viscosity and the acid more preferably drunk
Property milk beverage, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acidic milk drink contains comprising height
The lactoprotein of concentration casein.In the production method of the acidic milk drink of the present invention, the carboxymethyl cellulose containing milk solution is added
The amount of plain sodium or propylene glycol alginate be such as 0.01-2 weight %, 0.01-1.5 weight %, 0.01-1.2 weight % or
0.01-1.0 weight %.Being added containing milk solution into the production method of the acidic milk drink of the present invention is corresponded to less than 1 weight
It is preferred to measure % sodium carboxymethylcellulose or the amount of propylene glycol alginate, to avoid acidic milk drink from being no longer relatively low viscosity
And more preferably drink.In addition, being added containing milk solution into the production method of the acidic milk drink of the present invention is corresponded to more than 0.01
Weight % sodium carboxymethylcellulose or the amount of propylene glycol alginate be it is preferred, with suppress the phase separation in acidic milk drink and
The induction of precipitation, and maintain high redispersibility, the addition of all these promotion stabilizers.
In the production method of the acidic milk drink of the present invention, fibroid insoluble fiber element is stabilizer, is contained in
In acidic milk drink, to set up tridimensional network in acidic milk drink, and thus successfully increase insoluble component is for example precipitated
The redispersibility of thing.In the production method of the acidic milk drink of the present invention, fibroid insoluble fiber element does not limit its source etc.,
As long as the acidic milk drink of the present invention maintains its feature, as relatively low viscosity and the acidic milk drink more preferably drunk, wherein having reduced
It is separated and precipitates, and maintains high redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein,
But plant origin can be used and/or microbe-derived fibroid insoluble fiber element.The insoluble fibre of microbe-derived fibroid
Dimension element refers to the cellulose for example by the fermentation that separate microorganism is produced from culture medium, is cleaned, as needed that its is pure
Change, be then processed into those obtained from filamentous form.The fibroid insoluble fiber element is such as average diameter
The fibroid insoluble fiber of 0.01-0.1 μm of fibrillation plain (patent document 2) or the cellulose of fermentation.The fibroid of the present invention
Insoluble fiber element is commercially available, and the example of fibroid insoluble fiber of the present invention element includes such as San Artist PG (San-
Ei Gen F.F.I., Inc. productions) and San Artist PN (San-Ei Gen F.F.I., Inc. productions).
In the production method of the acidic milk drink of the present invention containing milk solution comprising 0.2-1.2 weight % soybean polyoses and
In the case of 0.1-0.5 weight %HM pectin, to the present invention acidic milk drink production method in containing milk solution add
Fibroid insoluble fiber element amount be such as 0.01-0.1 weight %, 0.015-0.09 weight %, 0.02-0.08 weight %,
0.025-0.085 weight %, 0.03-0.07 weight %, 0.03-0.065 weight %, 0.03-0.06 weight %, 0.03-0.055
Weight % or 0.03-0.05 weight %.Being added containing milk solution into the production method of the acidic milk drink of the present invention is corresponding
In be not less than 0.1 weight % fibroid insoluble fiber element amount be preferred, to avoid containing comprising high concentration casein
The acidic milk drink of lactoprotein is no longer relatively low sticky and more preferably drinks.In addition, the producer of the acidic milk drink in the present invention
Containing in milk solution in method, it is preferred to be not less than 0.01 weight % fibroid insoluble fiber element, to suppress acidic milk drink
Middle phase separation and the induction of precipitation, and avoid reducing redispersibility in addition.
In the production method of the acidic milk drink of the present invention, trehalose is supplemented in addition can improve the present invention to containing milk solution
Acidic milk drink feature, as relatively low viscosity and the acidic milk drink more preferably drunk, wherein reduced phase separation and precipitated, with
And high redispersibility is maintained, and acidic milk drink contains the lactoprotein for including high concentration casein.Specifically, by
Contain supplement trehalose, or even more than 4 and close to originally in addition in milk solution in the production method of acidic milk drink of the invention
The pH of the isoelectric point of casein in the acidic milk drink of invention, can improve the feature of the acidic milk drink of the present invention, i.e., relatively low viscous
Property and the acidic milk drink more preferably drunk, wherein having reduced phase separation and having precipitated, and maintain high redispersibility, and acid breast
Beverage contains the lactoprotein for including high concentration casein.The trehalose of the present invention is equally commercially available, and the example of trehalose
Including such as TREHA (Hayashibara Co., Ltd. productions).
The present invention acidic milk drink production method in containing milk solution comprising 0.2-1.2 weight % soybean polyoses,
In the case of 0.1-0.5 weight %HM pectin and 0.01-0.1 weight % fibroid insoluble fiber element, the acid of the present invention is added
The amount of the trehalose containing milk solution in the production method of property milk beverage be such as 0.1-5 weight %, 0.2-4.5 weight %,
0.3-4 weight %, 0.4-3.5 weight %, 0.5-3 weight %, 0.6-2.5 weight %, 0.7-2 weight %, 0.8-1.5 weight
Measure %, 0.9-1.3 weight % or 0.9-1.1 weight %.It is molten containing breast into the production method of the acidic milk drink of the present invention
The amount that liquid addition corresponds to the trehalose less than 5 weight % is preferred, to avoid bringing from trehalose for acidic milk drink
Taste and quality.In addition, being added containing milk solution into the production method of the acidic milk drink of the present invention is corresponded to less than 0.1
The amount of weight % trehalose be it is preferred, with suppress the present invention acidic milk drink in phase separation and precipitation induction, with
And high redispersibility is maintained, all these promotions add trehalose.
In the production method of the acidic milk drink of the present invention, 0.2-1.2 weight % soybean is preferably comprised containing milk solution many
Sugar, 0.1-0.5 weight %HM pectin and 0.01-0.1 weight % fibroids insoluble fiber element, are drunk with the acidity breast for providing the present invention
Those features of the feature of material, i.e., relatively low viscosity and the acidic milk drink more preferably drunk, wherein reduced phase separation and precipitated, and
High redispersibility is maintained, and acidic milk drink contains the lactoprotein for including high concentration casein.In the acidity breast of the present invention
In the production method of beverage, the soybean polyoses containing milk solution, HM pectin and fibroid insoluble fiber element and other can be included in
Raw material is partly or wholly added and dissolved together, while in 50-100 DEG C of heating or it can be dissolved in into warm water in advance
In, to prepare solution.Can for example by by the emulsion comprising the dairy milk starting material being dissolved in the water with it is big comprising what is be dissolved in the water
The stabiliser solution of beans polysaccharide, HM pectin and fibroid insoluble fiber element merges and obtained the production of the acidic milk drink of the present invention
Contain milk solution in method.
The present invention acidic milk drink production method in, except by containing milk solution add acid and adjust pH it
Outside, it can be homogenized by mechanical shearing containing milk solution, to improve the effect of the present invention.Once homogenize so that pH- regulation contain
Casein in milk solution is introduced into micronised particles, and with the 0.2-1.2 weight % soybean that is already contained in solution
Polysaccharide, 0.1-0.5 weight %HM pectin and 0.01-0.1 weight % fibroids insoluble fiber element joint, can obtain it is lower viscosity and
The acidic milk drink more preferably drunk, wherein having reduced phase separation and having precipitated, and maintains high redispersibility, and acidic milk drink
Contain the lactoprotein for including high concentration casein.In homogenizing, it can use that general to homogenize agent fat globule such as in cow's milk even
In change and ferment it is lo-tionized in those used.
The present invention acidic milk drink production method in, except by containing milk solution add acid and adjust pH it
Outside, homogenize when milk solution will be contained using homogenizer, during effect to improve the present invention, homogenization pressure is 1-100MPa, 2-
80MPa, 3-60MPa, 4-40MPa, 15-20MPa, 6-19MPa, 7-18MPa, 8-17MPa, 9-16MPa or 10-15MPa.This
Outside, it is such as 50-100 DEG C, 55-95 DEG C, 60-90 DEG C, 65-85 DEG C or 70-80 DEG C to homogenize temperature.In addition, in the acid of the present invention
Property milk beverage production method in, by being homogenized to containing acid is added in milk solution the step of adjust pH and using homogenizer containing breast
The step of solution, completes in any order, does not limit.That is, in the production method of the acidic milk drink of the present invention,
Acid for adjusting pH can will be supplemented containing milk solution, is homogenized followed by homogenizer；Or can will contain milk solution and utilize homogenizer
Homogenize, then supplement the acid for adjusting pH.In addition, the homogenisations step in the production method of the acidic milk drink of the present invention can
Following degree is placed in before or after heat sterilization as described below：The acidic milk drink feature with the present invention can be obtained
Acidic milk drink, as low viscosity and the acidic milk drink more preferably drunk, wherein having reduced phase separation and having precipitated, and are maintained high
Redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein.
In the production method of the acidic milk drink of the present invention, heat sterilization can be carried out, is drunk with the acidity breast for increasing the present invention
The bin stability of material.In the production method of the acidic milk drink of the present invention, the heat for the acidic milk drink of the present invention is gone out
Bacterium method, can introduce the heat disinfection and sterilising conditions of any of cow's milk and/or beverage.The example of sterilizing methods includes
Such as board-like pasteurization, tubulose pasteurization, batch pasteurization, Ohmic heating pasteurization, microwave pasteurization, warp
The super pasteurization (Ultra-Pasteurization) of indirectly heat such as boiling heating, and through directly heating such as steam
The super pasteurization that injection and steam inject.The example of sterilising conditions includes heating 20-30 minutes for example at 60-65 DEG C,
Heat -10 minutes 15 seconds, and heated 2-15 seconds at 110-150 DEG C at 80-100 DEG C, as when milk.Can root
According to needing to change sterilising conditions, as long as the condition changed and sterilising conditions described above are comparable.
In the production method of the acidic milk drink of the present invention, nonthermal can be carried out, to improve the acidity breast of the present invention
The bin stability of beverage.In the production method of the acidic milk drink of the present invention, for the non-of acidic milk drink of the invention
Heat sterilization, can introduce any of sterilizing methods and sterilising conditions.The example of nonthermal method disappears including such as photoactivation
Poison, radiation sterilization, using sterilizing of high-voltage pulse etc..The example of the sterilising conditions of nonthermal is included for example at 60-65 DEG C
Heating 20-30 minutes, is heated -10 minutes 15 seconds at 80-100 DEG C, and is heated 2-15 seconds at 110-150 DEG C, as right
In the effect of milk pasteurization.The sterilising conditions of nonthermal can be changed as needed, if change condition with it is above-mentioned
Sterilising conditions are comparable.
In the production method of the acidic milk drink of the present invention, acidic milk drink can be cooled down, to increase the acid of the present invention
The bin stability of property milk beverage, the acidic milk drink can be obtained by following step, and the step includes：Regulation is molten containing breast
The pH of liquid is to acidic value；Contain milk solution with homogenizing, it is described to include 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weights containing milk solution
Measure %HM pectin and 0.01-0.1 weight % fibroids insoluble fiber element.Finally, the temperature of the acidic milk drink of cooling is for example
0-30 DEG C, 0-25 DEG C, 0-20 DEG C, 0-15 DEG C, 0-12 DEG C or 0-10 DEG C.
Acidic milk drink of the present invention can be supplemented other raw-food materials and/or food additives, as long as the acidity of the present invention
Milk beverage keeps its feature, as relatively low viscosity and the acidic milk drink more preferably drunk, wherein reduced phase separation and precipitated, and
High redispersibility is maintained, and acidic milk drink contains the lactoprotein for including high concentration casein.For example, sweetener can be added
(such as sugar, liquid sugar, fructose, maltose and continuous brown sugar), sugar alcohol (such as erythrite), high-potency sweetener (STEVIA REBAUDIANA, A Siba
Sweet tea, Sucralose, acesulfame-K), flavouring, fruit juice, vegetable juice etc., provide agreeable to the taste with the acidic milk drink for the present invention
Property.In addition, mineral matter (such as calcium, iron, manganese, magnesium and zinc), vitamin, functional material, probiotic lactic bacteria can be added, thinking
The acidic milk drink of the present invention provides feature.
The acidic milk drink of the present invention can be provided in the form of bottled drink or packaged beverage, for commercial object.Can
Use any of container such as carton (such as roof type carton and brick shape carton), beverage bag, PET bottle, tank and vial.
The capacity of container is not particularly limited, but be such as 10-5000g, 20-4000g, 30-3000g, 40-2000g, 50-1500g,
60-1400g, 70-1300g, 80-1200g or 90-1100g.Wherein, for the suitable capacity of family (for multiple beverage)
Be such as 300-5000g, 300-4000g, 300-3000g, 300-2000g, 300-1500g, 300-1400g, 300-1300g,
300-1200g or 300-1100g, and for individual suitable capacity (for single beverage) be 10-300g, 20-300g,
30-300g, 40-300g, 50-300g, 60-300g, 70-300g, 80-300g or 90-300g.
The acidic milk drink of the present invention is listed with any distribution measure, it is without restriction, as long as the acidity breast drink of the present invention
Material keeps its feature, as relatively low viscosity and the acidic milk drink more preferably drunk, wherein having reduced phase separation and having precipitated, and maintains
High redispersibility, and acidic milk drink contains the lactoprotein for including high concentration casein, and distribute the example bag of measure
Such as freezing distribution is included, wherein not higher than 10 DEG C of temperature is kept the temperature at, and environment temperature distribution.In view of acid breast
The reduction for being separated and precipitating in beverage, freezing distribution is preferred, wherein keeping the temperature at not higher than 10 DEG C of temperature.
Also the acidic milk drink of the present invention can be used as nutraceutical, to provide the absorption to the protein comprising casein
Facilitation, in order to lactoprotein include casein effectively ingest.Wen Zhong, the example of nutraceutical is eaten including such as function
Product, replenishers etc..For example, in the case of using the acidic milk drink of the 100g present invention as the listing of bottled nutraceutical, can give birth to
Produce nutraceutical, with allow to every bottle for example intake be not less than 3g, be not less than 3.2g, be not less than 3.4g, be not less than 3.6g, it is not low
In 3.8g, it is not less than 4g, is not less than 4.2g, is not less than 4.4g, is not less than 3-10g, 3-9.5g, 3-9g, 3-8.5g, 3-8g, 3-
7.5g、3-7g、3.2-10g、3.2-9.5g、3.2-9g、3.2-8.5g、3.2-8g、3.2-7.5g、3.2-7g、3.4-10g、
3.4-9.5g、3.4-9g、3.4-8.5g、3.4-8g、3.4-7.5g、3.4-7g、3.6-10g、3.6-9.5g、3.6-9g、3.6-
8.5g、3.6-8g、3.6-7.5g、3.6-7g、3.8-10g、3.8-9.5g、3.8-9g、3.8-8.5g、3.8-8g、3.8-7.5g、
3.8-7g、4-10g、4-9.5g、4-9g、4-8.5g、4-8g、4-7.5g、4-7g、4.2-10g、4.2-9.5g、4.2-9g、4.2-
8.5g、4.2-8g、4.2-7.5g、4.2-7g、4.4-10g、4.4-9.5g、4.4-9g、4.4-8.5g、4.4-8g、4.4-7.5g
Or the 4.4-7g lactoprotein for including casein.
The inventors discovered that compared with cow's milk and skimmed milk, after ingesting, the lactoprotein in acidic milk drink of the invention is not
Assemble (curdling) under one's belt, so as to increase absorbability of the lactoprotein in enteron aisle in the subsequent time.Based on this, lactoprotein is used as
The effect of the sorbefacient of (including casein) can also be it is contemplated that wherein sorbefacient is included as active component
The present invention acidic milk drink, that is to say, that with containing 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and
The acidic milk drink that 0.01-0.1 weight % fibroid insoluble fiber elements are characterized.The absorption of the lactoprotein comprising casein
Accelerator is equally applied suitable for medicinal usage, and is applicable to any of pharmaceutical dosage form.
Therefore, according to an aspect of the present invention there is provided promote lactoprotein absorb method, methods described comprising simultaneously or according to
Secondary its individual to needs introduces lactoprotein, 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01-
0.1 weight % fibroids insoluble fiber element.In addition, in the above-mentioned methods, individual is preferably people.Related individuals can be healthy
Body or patient, but healthy individuals are preferred.In addition, in the case where individual is healthy individuals, the above method is non-treatment
Method.
In addition, there is provided 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM fruits according to another aspect of the present invention
The combined use of glue and 0.01-0.1 weight % fibroids insoluble fiber element in the production of lactoprotein sorbefacient.In addition,
There is provided 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01-0.1 according to another aspect of the present invention
The combined use as lactoprotein sorbefacient of weight % fibroids insoluble fiber element.
Embodiment
Reference implementation example, is described in more detail the present invention, but the invention is not restricted to this.In addition, in the present invention
E measurement technology and unit defer to Japanese Industrial Standards (JIS) specification, unless otherwise indicated.
[embodiment 1]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.45kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.03kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 4.5kg sugar and 0.0053kg tri-
Fluorine sucrose (sucralose) is dissolved in 39.81kg water, is heated simultaneously.In order to produce solution C, 1.15kg citric acids are dissolved
In 8.85kg water.After solution A and B mixing, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, by the basic mixture at 15MPa (at 70-80 DEG C)
Homogenize, then sterilized 2 seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 1 (lactoprotein, 4.5 weights
Measure %；Soybean polyoses, 0.45 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.03 weight %).Embodiment 1 has
There are 3.8 pH and 15mPas (at 10 DEG C) viscosity.
[embodiment 2]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.45kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 4.5kg sugar and 0.0053kg tri-
Fluorine sucrose is dissolved in 39.79kg water, is heated simultaneously.In order to produce solution C, 1.15kg citric acids are dissolved in 8.85kg water
In.After solution A and B mixing, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, to produce basis
Mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized in 15MPa (70-80 DEG C), Ran Hou
130 DEG C sterilize two seconds, not higher than 10 DEG C of temperature are then cooled to, with production example 2 (lactoprotein, 4.5 weight %；Soybean
Polysaccharide, 0.45 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %).Embodiment 2 has 3.8 pH
With 15mPas (at 10 DEG C) viscosity.
[comparing embodiment 1]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.45kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0kg hairs
Cellulose (the San Artist PG of ferment；San-Ei Gen F.F.I., Inc. production), 4.5kg sugar and 0.0053kg trifluoros
Sucrose is dissolved in 39.84kg water, is heated simultaneously.In order to produce solution C, 1.15kg citric acids are dissolved in 8.85kg water.
After solution A and B mixing, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, it is mixed to produce basis
Compound, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized in 15MPa (70-80 DEG C), then 130
DEG C sterilizing two seconds, is then cooled to not higher than 10 DEG C of temperature, with comparision of production embodiment 1 (lactoprotein, 4.5 weight %；Soybean
Polysaccharide, 0.45 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0 weight %).Comparing embodiment 1 has 3.8 pH
With 15mPas (at 10 DEG C) viscosity.
Evaluate embodiment 1-2 and comparing embodiment 1.Assessment item is " mildness ", " sediment (range estimation) " and " redisperse
Property (visual inspection) ".By " mildness " and " redispersibility (visual inspection) " with 5- grade system evaluations, it is 5 that every grade, which is scored, 4,3,
2nd, 1, and be not less than 4 score and be considered acceptable (table 1).For example, for mildness, 5 and 4 score difference is corresponding
In smooth and some are smoothly soft.With regard to all assessment items " mildness ", " sediment " and " redispersibility ", Examples 1 and 2 are
Outstanding.On the other hand, comparing embodiment 1 is not good enough in terms of " redispersibility ".
[table 1]
In addition, except the final concentration of the cellulose of fermentation is adjusted into 0.1 weight % or more, similar to comparing embodiment 1,
Acidic milk drink is produced, and complementally completes evaluation as shown in table 1.As a result, compared with Examples 1 and 2, just " again
Dispersiveness " and " soft " for, in the acidic milk drink containing 0.1 weight % or more fermentable fiber, it was observed that it is descending become
Gesture.For " soft ", it was observed that especially strong descending trend.
For all scoring items " soft ", " sediment " and " redispersibility ", the above results show, as long as by fermentation
Fiber corresponding to 0.01-0.1 weight % amount to add, and acidic milk drink will be outstanding.
[embodiment 3]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.55kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 4.5kg sugar and 0.0053kg tri-
Fluorine sucrose is dissolved in 39.69kg water, is heated simultaneously.In order to produce solution C, 1.15kg citric acids are dissolved in 8.85kg water
In.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, to produce base
Plinth mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized under 15MPa (70-80 DEG C), so
Sterilized two seconds at 130 DEG C afterwards, not higher than 10 DEG C of temperature is then cooled to, with production example 3 (lactoprotein, 4.5 weight %；
Soybean polyoses, 0.55 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %).Embodiment 3 has 3.8
PH and 15mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " sediment " and " redispersibility ", this implementation
Example is outstanding.
[comparing embodiment 2]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.60kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg hairs
Cellulose (the San Artist PG of ferment；San-Ei Gen F.F.I., Inc. production), 4.5kg sugar and 0.0053kg trifluoros
Sucrose is dissolved in 39.84kg water, is heated simultaneously.In order to produce solution C, 1.15kg citric acids are dissolved in 8.85kg water.
After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, to produce basis
Mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized in 15MPa (70-80 DEG C), Ran Hou
130 DEG C sterilize two seconds, not higher than 10 DEG C of temperature are then cooled to, with comparision of production embodiment 2 (lactoprotein, 4.5 weight %；
Soybean polyoses, 0.6 weight %；HM pectin, 0 weight %；The cellulose of fermentation, 0.05 weight %).Comparing embodiment 2 has 3.8
PH and 5mPas (at 10 DEG C) viscosity." sediment " adheres to the bottom of container, and in addition, " redispersibility " is
Difference.
[embodiment 4]
In order to produce solution A, by 5.65kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 39.35kg water.In order to produce solution B, by 0.3kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.4kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses, 4.5kg sugar and
0.0053kg trifluoro sucrose is dissolved in 38.74kg water, is heated simultaneously.In order to produce solution C, 0.9kg citric acids are dissolved in
In 9.1kg water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is even in 15MPa (70-80 DEG C)
Change, then sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 5 (lactoprotein, 4.5 weights
Measure %；Soybean polyoses, 0.3 weight %；HM pectin, 0.4 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight
Measure %).Embodiment 4 has 4.0 pH and 17mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " precipitation
Thing " and " redispersibility ", the present embodiment is outstanding.
[embodiment 5]
In order to produce solution A, by 7.5kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) dissolving
In 37.5kg water, heat simultaneously.In order to produce solution B, by 0.7kg soybean polyoses (SM-900；San-Ei Gen F.F.I.,
Inc. produce), 0.15kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg fermentations
Cellulose (San Artist PG；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses, 4.5kg sugar and
0.0053kg trifluoro sucrose is dissolved in 38.64kg water, is heated simultaneously.In order to produce solution C, 0.9kg citric acids are dissolved in
In 9.1kg water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is even in 15MPa (70-80 DEG C)
Change, then sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 5 (lactoprotein, 6 weights
Measure %；Soybean polyoses, 0.7 weight %；HM pectin, 0.15 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight
Measure %).Embodiment 5 has 4.0 pH and 10mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " precipitation
Thing " and " redispersibility ", the present embodiment is outstanding.
[embodiment 6]
In order to produce solution A, by 7.5kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) dissolving
In 37.5kg water, heat simultaneously.In order to produce solution B, by 0.9kg soybean polyoses (SM-900；San-Ei Gen F.F.I.,
Inc. produce), 0.25kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg fermentations
Cellulose (San Artist PG；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses, 4.5kg sugar and
0.0053kg trifluoro sucrose is dissolved in 38.64kg water, is heated simultaneously.In order to produce solution C, 0.9kg citric acids are dissolved in
In 9.1kg water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is even in 15MPa (70-80 DEG C)
Change, then sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 6 (lactoprotein, 6 weights
Measure %；Soybean polyoses, 0.9 weight %；HM pectin, 0.25 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight
Measure %).Embodiment 6 has 4.0 pH and 16mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " precipitation
Thing " and " redispersibility ", the present embodiment is outstanding.
[embodiment 7]
In order to produce solution A, by 8.75kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 36.25kg water.In order to produce solution B, by 0.7kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses, 4.5kg sugar and
0.0053kg trifluoro sucrose is dissolved in 38.54kg water, is heated simultaneously.In order to produce solution C, 0.63kg citric acids are dissolved in
9.37kg in water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is even in 15MPa (70-80 DEG C)
Change, then sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 7 (lactoprotein, 7 weights
Measure %；Soybean polyoses, 0.7 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight
Measure %).Embodiment 7 has 4.0 pH and 16mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " precipitation
Thing " and " redispersibility ", the present embodiment is outstanding.
[embodiment 8]
In order to produce solution A, by 8.75kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 36.25kg water.In order to produce solution B, by 0.9kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.25kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. productions),
Cellulose (the San Artist PG of 0.05kg fermentations；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses,
4.5kg sugar and 0.0053kg trifluoro sucrose are dissolved in 38.29kg water, are heated simultaneously.In order to produce solution C, by 0.63kg lemons
Lemon acid is dissolved in 9.37kg water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts into the mixture
Solution C is added, to produce basic mixture, then sterilizing.Flat board pasteurizer is used, by the basic mixture in 15MPa
(70-80 DEG C) is homogenized, and is then sterilized two seconds at 130 DEG C, is then cooled to not higher than 10 DEG C of temperature, with (the breast of production example 8
Albumen, 7 weight %；Soybean polyoses, 0.9 weight %；HM pectin, 0.25 weight %；The cellulose of fermentation, 0.05 weight %；Sea
Algae sugar, 1 weight %).Embodiment 8 has 4.1 pH and 23mPas (at 10 DEG C) viscosity.It is " soft with regard to all scoring items
With ", " sediment " and " redispersibility ", the present embodiment is outstanding.
[embodiment 9]
In order to produce solution A, by 9.375kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 35.625kg water.In order to produce solution B, by 0.7kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses and 0.0063kg
Trifluoro sucrose is dissolved in 43.04kg water, is heated simultaneously.In order to produce solution C, 0.63kg citric acids are dissolved in 9.37kg water
In.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, to produce base
Plinth mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized in 15MPa (70-80 DEG C), then
Sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 9 (lactoprotein, 7.5 weight %；Greatly
Beans polysaccharide, 0.7 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight %).It is real
Apply viscosity of the example 9 with 4.0 pH and 16mPas (at 10 DEG C)." divide with regard to all scoring items " soft ", " sediment " and again
Dissipate property ", the present embodiment is outstanding.
[embodiment 10]
In order to produce solution A, by 9.375kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 35.625kg water.In order to produce solution B, by 0.9kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses and 0.0063kg
Trifluoro sucrose is dissolved in 42.84kg water, is heated simultaneously.In order to produce solution C, 0.63kg citric acids are dissolved in 9.37kg water
In.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture, to produce base
Plinth mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is homogenized in 15MPa (70-80 DEG C), then
Sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 10 (lactoprotein, 7.5 weight %；Greatly
Beans polysaccharide, 0.9 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight %).It is real
Apply viscosity of the example 11 with 4.0 pH and 19mPas (at 10 DEG C).With regard to all scoring items " soft ", " sediment " and " again
Dispersiveness ", the present embodiment is outstanding.
[embodiment 11]
In order to produce solution A, by 4.25kg milk protein concentrates (lactoprotein, 80 weight %；Lactose, 6.5 weight %) it is molten
Solution is heated simultaneously in 40.75kg water.In order to produce solution B, by 0.45kg soybean polyoses (SM-900；San-Ei Gen
F.F.I., Inc. production), 0.2kg HM pectin (AYD5110SB；Unitec Foods Co., Ltd. production), 0.05kg
Cellulose (the San Artist PG of fermentation；San-Ei Gen F.F.I., Inc. production), 1kg trehaloses, 3.3kg sugar and
0.0063kg trifluoro sucrose is dissolved in 39.99kg water, is heated simultaneously.In order to produce solution C, 0.64kg citric acids are dissolved in
9.36kg in water.After solution A and B are mixed, under agitation, after 5 minutes, divide 10 parts and add solution C into the mixture,
To produce basic mixture, then sterilizing.Flat board pasteurizer is used, the basic mixture is even in 15MPa (70-80 DEG C)
Change, then sterilized two seconds at 130 DEG C, not higher than 10 DEG C of temperature is then cooled to, with production example 11 (lactoprotein, 3.4 weights
Measure %；Soybean polyoses, 0.45 weight %；HM pectin, 0.2 weight %；The cellulose of fermentation, 0.05 weight %；Trehalose, 1 weight
Measure %).Embodiment 11 has 4.1 pH and 10mPas (at 10 DEG C) viscosity.With regard to all scoring items " soft ", " precipitation
Thing " and " redispersibility ", the present embodiment is outstanding.
[testing example 1]
14 8 week old male S-D rats (CLEA Japan feeds) are used as experimental animal.About 22 ± 2 DEG C of room
Under the conditions of temperature, the preliminary individually cage of all experimental animals in Rotating Stainless Steel Cage, is placed in by 7:00-19:00 illumination period and 19:
00-7:In the fight-darkness cycle that 00 dark period is constituted.
After the preliminary cage of 5 days terminates, in the portal vein for placing a catheter in all experimental animals.Conduit is placed in after portal vein
One day, by all experimental animal fasting 16 hours, then, these experimental animals are divided into 3 groups：Acidic milk drink group (energy,
32kcal/100g；Protein, 3.4g/100g；Citric acid, 640mg/100g), milk group (energy, 67kcal/100g；Albumen
Matter, 3.3g/100g；Fat, 3.8g/100g) and skimmed milk group (energy, 33kcal/100g；Protein, 3.4g/100g), with
Just the average weight between these groups is comparable (acid breast and cow's milk group, n=5；Skimmed milk group, n=4).Embodiment 11 is used
In acid newborn group.With 10mL/kg BW dosage, in every experimental animal of each group, the single oral of each test solution is completed
Using.It is single orally administer before, and it is single orally administer after 30,60,90,120 and 240 minutes, from portal vein conduit
200 μ L blood are gathered, are placed in the pipe for serum separation, to obtain serum.The single blood for orally administering latter 240 minutes
After collection terminates, all experimental animals are euthanized through excessively anesthesia.
Using LC/MS instruments, the amino acid concentration in portal vein blood is measured.For each blood sampling time, unidirectional side is completed
Difference is analysed, and subsequently completes TukeyShi multiple comparative tests.
Shown in Fig. 1 in portal vein blood, the time dependent change of total amino acid (TAA) concentration.Applied in acid newborn group
With latter 30 minutes, the TAA concentration in portal vein blood showed those significantly higher values than cow's milk group and skimmed milk group.Show
Acid breast group display is than cow's milk group and the faster protein adsorption speed of skimmed milk group.
[testing example 2]
By simulated gastric fluid (pepsin content, 0.6%；PH 1.2) and embodiment 11 with 1:1.6=(simulated gastric fluid):
The weight of (embodiment 11) is incubated 10 minutes than mixing in 37 DEG C of temperature.Now, the sample of the embodiment 11 mixed with simulated gastric fluid
In, the lactoprotein from embodiment 11 is not assembled.As control, in addition to replacing embodiment 11 using skimmed milk, class is completed
Like experiment.By simulated gastric fluid (pepsin content, 0.6%；PH 1.2) and skimmed milk with 1:1.6=(simulated gastric fluid):(degreasing
Breast) weight than mixing, and incubated 10 minutes in 37 DEG C of temperature.Now, in the sample of the skimmed milk mixed with simulated gastric fluid, from de-
The lactoprotein aggregation of fat breast.
Testing example 1-2 shows compared with cow's milk and skimmed milk, ingests after (administration), in acidic milk drink of the invention
Lactoprotein do not assemble (curdling) under one's belt so that in the subsequent time, absorbability increase of the lactoprotein in enteron aisle.
The acidic milk drink of the present invention is relatively low viscosity and more preferably drunk, wherein having reduced phase separation and having precipitated, while sour
Property milk beverage contains the lactoprotein for including high concentration casein, and under the auxiliary of the pure and fresh local flavor of acidic milk drink, moreover it is possible to
So that effectively ingesting includes the lactoprotein of high concentration casein.It moreover has been found that：Compared with cow's milk and skimmed milk, after ingesting, this hair
Lactoprotein in bright acidic milk drink does not assemble (curdling) under one's belt, so that in subsequent time, absorption of the lactoprotein in enteron aisle
Ability increase.
Claims (18)
1. acidic milk drink, it contains 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01-0.1 weights
Measure % fibroids insoluble fiber element.
2. acidic milk drink according to claim 1, it also contains 0.5-5 weight % trehaloses.
3. acidic milk drink according to claim 1 or 2, it contains lactoprotein, and the lactoprotein is not less than 3 weights comprising concentration
Measure % casein.
4. the pH of the acidic milk drink according to any one of claim 1-3, wherein acidic milk drink is 3-5.
5. the viscosity of the acidic milk drink according to any one of claim 1-4, wherein acidic milk drink is (at 10 DEG C
Under) it is 3-30mPas.
6. the acidic milk drink according to any one of claim 1-5, wherein fibroid insoluble fiber element are fermentations
Cellulose.
7. the method for producing acidic milk drink, it includes following step：PH containing milk solution is adjusted to acidic value；With will contain
Milk solution is homogenized, described to include 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01- containing milk solution
0.1 weight % fibroids insoluble fiber element.
8. produce acidic milk drink method, including make 0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM fruit
Glue and 0.01-0.1 weight % fibroids insoluble fiber element are included in and contained in milk solution.
9. the method for the production acidic milk drink according to claim 7 or 8, it also includes making 0.5-5 weight % trehaloses
In containing milk solution.
10. the method for the production acidic milk drink according to any one of claim 7-9, wherein acidic milk drink is included
Lactoprotein, the lactoprotein contains casein with the concentration for being not less than 3 weight %.
11. the method for the production acidic milk drink according to any one of claim 7-10, it includes drinking acid breast
The pH of material is adjusted to 3-5 acidic value.
12. the method for the production acidic milk drink according to any one of claim 7-11, it also includes heat sterilization.
13. the method for the production acidic milk drink according to any one of claim 7-12, wherein pH is adjusted into acidity
Value, without making curdling containing milk solution.
14. the method for the production acidic milk drink according to any one of claim 7-12, wherein acidic milk drink
Viscosity (at 10 DEG C) is 3-30mPas.
15. the sorbefacient of the lactoprotein comprising casein, it is included appoints as active component according in claim 1-6
Acidic milk drink described in what one.
16. promote lactoprotein absorb method, methods described include simultaneously or sequentially to need its individual introduce lactoprotein,
0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and 0.01-0.1 weight % fibroids insoluble fiber element.
17.0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and the insoluble fibre of 0.01-0.1 weight % fibroids
Tie up purposes of the combination of element in lactoprotein sorbefacient is prepared.
18.0.2-1.2 weight % soybean polyoses, 0.1-0.5 weight %HM pectin and the insoluble fibre of 0.01-0.1 weight % fibroids
The combination for tieing up element is used as the purposes of lactoprotein sorbefacient.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-222049 | 2014-10-30 | ||
| JP2014222049 | 2014-10-30 | ||
| PCT/JP2015/080590 WO2016068251A1 (en) | 2014-10-30 | 2015-10-29 | Acidic milk drink and production method therefor |
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| CN106998759A true CN106998759A (en) | 2017-08-01 |
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ID=55857586
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| JP (1) | JP6895257B2 (en) |
| CN (1) | CN106998759A (en) |
| SG (1) | SG11201703408XA (en) |
| WO (1) | WO2016068251A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744023A (en) * | 2017-10-09 | 2018-03-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Protein drink and preparation method thereof |
| CN110856508A (en) * | 2018-08-22 | 2020-03-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and method for producing same |
| CN112544841A (en) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | High-acidity whey protein beverage composition and ultrahigh-pressure sterilization preparation process thereof |
| CN114052260A (en) * | 2021-11-23 | 2022-02-18 | 南京财经大学 | Method for inhibiting high-concentration protein thermal gelation |
| CN114158616A (en) * | 2020-09-11 | 2022-03-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk beverage containing jam particles and preparation method thereof |
| CN118436078A (en) * | 2024-02-06 | 2024-08-06 | 北京康比特体育科技股份有限公司 | Preparation method and application of stable protein/polysaccharide composite microemulsion |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6928431B2 (en) * | 2016-09-09 | 2021-09-01 | アサヒ飲料株式会社 | Protein-containing packaged beverage and its manufacturing method |
| JP2018184369A (en) * | 2017-04-26 | 2018-11-22 | 株式会社明治 | Intellectual work ability improvement composition and cognition ability improvement composition |
| JP6901350B2 (en) * | 2017-08-28 | 2021-07-14 | ユニテックフーズ株式会社 | How to make fermented milk drink |
| WO2021241686A1 (en) * | 2020-05-27 | 2021-12-02 | 三栄源エフ・エフ・アイ株式会社 | Protein-containing acidic beverage |
| JP7511443B2 (en) | 2020-10-26 | 2024-07-05 | 第一工業製薬株式会社 | Neutral protein drink |
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| CN110856508A (en) * | 2018-08-22 | 2020-03-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and method for producing same |
| CN114158616A (en) * | 2020-09-11 | 2022-03-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk beverage containing jam particles and preparation method thereof |
| CN112544841A (en) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | High-acidity whey protein beverage composition and ultrahigh-pressure sterilization preparation process thereof |
| CN114052260A (en) * | 2021-11-23 | 2022-02-18 | 南京财经大学 | Method for inhibiting high-concentration protein thermal gelation |
| CN114052260B (en) * | 2021-11-23 | 2024-05-31 | 南京财经大学 | Method for inhibiting high-concentration protein thermogel |
| CN118436078A (en) * | 2024-02-06 | 2024-08-06 | 北京康比特体育科技股份有限公司 | Preparation method and application of stable protein/polysaccharide composite microemulsion |
| CN118436078B (en) * | 2024-02-06 | 2024-09-24 | 北京康比特体育科技股份有限公司 | Preparation method and application of stable protein/polysaccharide composite microemulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2016068251A1 (en) | 2017-08-10 |
| JP6895257B2 (en) | 2021-06-30 |
| SG11201703408XA (en) | 2017-05-30 |
| WO2016068251A1 (en) | 2016-05-06 |
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