JP2000069907A - Acidic milk beverage and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an acidic milk beverage excellent in suspension stability without any pasty feeling and useful for a frozen yogurt, etc., by mixing an aqueous solution of a highly functional pectin with an aqueous dispersion containing a microcellulose having a prescribed value or below of average particle diameter and then mixing the resultant mixture with an acidified milk. SOLUTION: This acidic milk beverage is produced by mixing an aqueous solution containing preferably 0.15-0.5 wt.% (based on the acidic milk beverage) of a highly functional pectin such as hydrophilic thickening polysaccharides consisting essentially of a partially methyl esterified polygalacturonic acid (having preferably <=0.14% milk protein stabilization index) with an aqueous dispersion containing preferably 0.04-0.5 wt.% of a microcellulose having <=20 μm average particle diameter and then mixing the resultant mixture with an acidified milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic dairy beverage having no pasty feeling and having high milk protein suspension stability.

[0002]

2. Description of the Related Art In the production of acidic milk drinks, in order to stabilize milk proteins, viscosities of pectin, sodium carboxymethylcellulose, propylene glycol alginate and the like are disclosed in JP-A-5-7458. The incorporation of stabilizers is widely practiced.
However, it was difficult to completely prevent the aggregation and precipitation of milk protein, and the texture such as over throat was not sufficient.

[0003] In addition, cellulose generally has an effect of improving the texture such as over the throat. However, when cellulose is added to an acidic milk beverage such as a lactic acid bacterium beverage, the stability of the acidic milk beverage is increased due to aggregation of milk protein and cellulose. However, it was difficult to mix cellulose. Tokiohei 502-1012
No. 04 describes a yogurt product containing microcrystalline cellulose. However, this yogurt product is obtained by homogenizing a milk material and a stabilizing agent such as crystalline cellulose and then culturing it, and is provided as an aerosol product. JP-A-10-56960 describes a stabilization technique using fine cellulose, but pectin is only described as a kind of a thickening stabilizer, and also suppresses the interaction between cellulose and milk protein. In order to do so, the milk protein is previously stabilized with a thickening stabilizer, and then cellulose is added. According to this production method, the step of dissolving the thickener and the step of preparing a dispersion of fine cellulose must be performed separately, and the steps are complicated. In other words, by using a specific pectin, a liquid in which microcellulose and pectin are mixed in advance is prepared, and then added to the milk-containing liquid. There was no suggestion that it could be manufactured with. JP-A-7-184610 describes a fermented beverage containing microbial fibrous cellulose. The fermented beverage referred to here is obtained from a fermented juice of fruit juice. Absent.

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to an acidic milk beverage such as a lactic acid bacterium beverage and the like, which does not have a bad texture over the throat such as a pasty feeling, and that the aggregation and sedimentation of milk protein particles during long-term storage. Not to be stable, or
It is an object of the present invention to easily redisperse even if sedimentation occurs, and to produce such a stable acidic milk beverage by a simple production process as conventionally used.

[0005]

As a result of intensive studies, the present inventor has found that the above-mentioned problems can be solved by using pectin and fine cellulose, which have a high function of stabilizing milk protein particles. This has led to the present invention. That is, the present invention provides (1) an acidic milk beverage characterized by containing acidic milk, high-functional pectin, and fine cellulose having an average particle size of 20 μm or less, and (2) an aqueous solution of high-functional pectin, and an average particle size. The present invention relates to a method for producing an acidic milk beverage, which comprises mixing an aqueous dispersion containing fine cellulose having a particle size of 20 μm or less, followed by mixing with an acidic milk. Hereinafter, the present invention will be described in detail.

The term "acid milk" as used in the present invention means fermented milk components (including both live bacteria and pasteurized types), such as lactic acid bacteria beverages, and milk, whole milk powder, and skim milk. It refers to acidified milk components such as milk powder added with acids such as lactic acid and citric acid. Therefore, the acidic milk beverage referred to in the present invention means a beverage containing the acidic milk, and a food containing the acidic milk beverage such as frozen yogurt obtained by freezing them.

The high-performance pectin used in the present invention is a hydrophilic thickening polysaccharide mainly composed of partially methylesterified polygalacturonic acid, and its esterification degree is 50% or more. Belongs to the so-called HM (high methoxy) pectin and has a milk protein stabilization index of 0.1.
14% or less. The milk protein stabilization index is the minimum amount required for the homogenized milk protein to exist as particles of 1 μm or less. Specifically, non-fat milk solids 3%, sugar 3%, pH 3.6 to 4.4
Pectin is added to the acidic milk protein-containing solution of
It is determined by homogenizing at a pressure of kgf / cm ² and measuring the particle size distribution. It is necessary to measure the amount of pectin at least two levels. From the relationship between the amount of pectin and the average particle size of milk protein particles, the minimum amount of pectin necessary for milk protein particles to be 1 μm or less, that is, milk A protein stabilization index is determined. The highly functional pectin used in the present invention is
Milk protein stabilization index must be 0.14% or less,
The lower the better the better. Particularly preferably 0.10
% Or less. When the amount of pectin is less than 0.14%, when the amount of pectin is small, the aggregation of milk protein particles and cellulose particles cannot be suppressed, and a thin layer is formed on the upper part of the beverage, or the lower layer is formed again. A sediment is formed that is difficult to disperse. When the amount of pectin is large, aggregation and sedimentation of milk protein are eliminated, but the viscosity of the beverage is increased, and it is difficult to pass over the throat, or a paste-like feeling peculiar to pectin is felt.

[0008] The amount of the high-functional pectin is preferably 0.05 to 2.0% by weight based on the amount of the acidic milk beverage. Particularly preferably, it is 0.1 to 1.0% by weight. More preferably, it is 0.15 to 0.5% by weight. For the fine cellulose used in the present invention, a 1% by weight dispersion is prepared, and the dispersion 3
The average particle size when 00 g was dispersed at 15000 rpm for 5 minutes with an ace homogenizer (AM-T, manufactured by Nippon Seiki) is 20 μm or less. At this time, the fraction of 10 μm or more in the particle size distribution is preferably 70% or less. Preferably, the average particle size is 12 μm or less,
The fraction of μm or more is 60% or less. More preferably, the average particle size is 8 μm or less, and the fraction of 10 μm or more is 40% or less. Particularly preferably, the average particle size is 4 μm or less, and the fraction of 10 μm or more is 10% or less.
If the average particle size exceeds 20 μm, the texture becomes rough, which is not preferable. The smaller the average particle size, the greater the texture and storage stabilization effect, but the lower limit is grinding,
There is a limit naturally due to the pulverizing technique and apparatus, and at present, it is generally considered to be about 0.05 μm.

Specific examples of the fine cellulose used in the present invention are described below. Acid-hydrolysis, alkali-oxidation degradation, and enzyme hydrolysis of cellulosic materials such as wood pulp, refined linter, regenerated cellulose, and plant fibers derived from grains or fruits. Decomposition, steam explosion decomposition, hydrolysis with subcritical water or supercritical water, etc., or a combination thereof to give an average degree of polymerization of 30 to 375, and then, if necessary, xanthan gum, karaya gum, carrageenan, CMC It can be obtained by adding a thickening polysaccharide such as -Na or the like, grinding with a mechanical shear, and drying if necessary. Alternatively, fine fibrous cellulose that can be obtained by mechanically shearing and wet grinding without subjecting the cellulosic material to chemical treatment may be used. Drying is preferred because it extends the range of use, but in this case, to facilitate dispersion in water,
It is necessary to mix the above-mentioned thickening polysaccharide to form a complex.

The grinding machine is freely selected depending on the amount of water present in the system and the degree of fineness of cellulose. For example,
When grinding from a gel to a slurry, a rotary cylindrical mill, a vibrating ball mill, a centrifugal ball mill, a medium stirring mill, a colloid mill, a high-pressure homogenizer, or the like can be used. Also, relatively low water content,
The one that shows a rice cake shape is a kneader, a planetary mixer,
Extruders and the like can be used. The microfibrous cellulose is obtained by passing the cellulosic material suspension several times with a high-pressure homogenizer at a pressure of 200 kgf / cm ² or more, to thereby vary the fiber diameter to about 0.01 to 1 μm. . Alternatively, it is obtained by treating the cellulosic material suspension several times with a medium stirring mill.

Although these models can be used alone for the purpose of the present invention, two or more types can be used in combination. These models may be appropriately selected according to the viscosity characteristics required for various applications. By adding fine cellulose, sedimentation of milk proteins and lactic acid bacteria can be prevented, and sedimentation can be prevented when sedimentable particles such as calcium carbonate are added. Furthermore, when they settle, they usually adhere to the bottom of the container, but they also have the effect of eliminating them and allowing them to be easily redispersed.

The amount of the fine cellulose added is preferably 0.01 to 2.0% by weight based on the whole acidic milk beverage. Particularly preferably, it is 0.02 to 1.0% by weight. More preferably, the content is 0.04 to 0.5% by weight. A method for producing an acidic milk beverage will be described. First, acid milk is prepared by fermenting milk or milk components using lactic acid bacteria or the like to make it acidic, or by adding acid components to milk or milk components to make it acidic. Next, the fine cellulose is added to hot water of about 60 to 80 ° C., and stirred and dispersed. Next, high-functional pectin is added, and stirred and dissolved. The dispersion containing the high-functional pectin and the fine cellulose is cooled to about 5 to 25 ° C., added to the previously prepared acidic milk, and mixed and stirred. continue,
After homogenization treatment, sterilization treatment if necessary, filling and packaging.

Further, the production method will be described in detail. Water can be used to disperse the fine cellulose. However, when high-performance pectin is added thereafter, it must be heated, and the higher the temperature, the easier it is to disperse.
It is preferable to use hot water at about 80 ° C. Stirring
The dispersing machine is preferably agitated with a high-pressure homogenizer, a high-speed mixer or the like from the viewpoint of bringing out the effect of the fine cellulose.

Next, a high-performance pectin is added and dissolved. However, the stronger the disperser, the shorter the time required, so that it is preferable to stir with a high-pressure homogenizer or a high-speed mixer. In the case of a low-speed mixer, it is necessary to spend a long time. By taking such a procedure, a mixed solution of fine cellulose and high-performance pectin can be prepared in a tank that has been conventionally used for dissolving pectin, so that no new capital investment is required, and a breakthrough is achieved. That is.

The mixed solution of fine cellulose and high-functional pectin obtained in this manner immediately has a concentration of 5 to 25 to prevent the high-performance pectin from deteriorating and not to destroy the flavor of milk in the next step. It is preferable to cool to about ° C. 5 ° C if there is time to use for the next step
It is preferable to store it after cooling to a certain degree. Then mix with acid milk and homogenize. Mixing is performed using a propeller stirrer or the like. Homogenization is performed with a high-pressure homogenizer, a medium stirring mill,
This is performed using a high-speed mixer or the like. In particular, it is preferable to use a high-pressure homogenizer. As the high-pressure homogenizer, any of a manton-goulin type and an ultra-high-pressure type represented by a microfluidizer can be used. Preferably, it is homogenized at a pressure of 50 to 1500 kgf / cm ² . If the homogenization pressure is less than 50 kgf / cm ² , the miniaturization of milk protein does not proceed, and the system becomes unstable. Particularly preferably, it is 100 kgf / cm ² or more. 1500kgf
It is difficult to homogenize practically at a pressure exceeding / cm ² .

A method of separately preparing a fine cellulose dispersion, a high-functional pectin aqueous solution and an acidic milk and then mixing them at once, a method of mixing a high-functional pectin aqueous solution and an acidic milk and then mixing the fine cellulose, Good results can be obtained by using any of the methods of mixing a high-performance pectin aqueous solution and a fine cellulose dispersion and then mixing the acidic milk. Thereafter, hot pack sterilization, UHT sterilization, retort sterilization, etc. are performed as necessary.

Water, fruit juice, sugars, salts, sweeteners, thickeners, minerals, vitamins and the like can be freely added as needed. Specific examples of thickening stabilizers include locust bean gum, guar gum, casein and sodium caseinate, tamarind seed gum, quince seed gum, karaya gum, chitin, chitosan, gum arabic,
Tragant gum, guttie gum, arabinogalactan, agar, carrageenan, alginic acid and its salts, propylene glycol alginate, phaserelan, quince, tara gum, almond gum, aeromonas gum, azotobacter vinelandie gum, amaseed gum, welan gum, psyllium seed gum, xanthan gum, curd Examples include orchids, pullulan, dextran, gellan gum, gelatin, cellulose derivatives such as sodium carboxymethylcellulose, and water-soluble soybean polysaccharides.

[0018] The present invention also includes a frozen yogurt, a whipped product, a jelly, a cream, a pudding-like product, etc. obtained by preparing an acidic milk drink by the method of the present invention.

[0019]

Now, the present invention will be described in further detail with reference to Examples. In addition, the measurement was performed as follows. <Milk protein stabilization index> (1) Pectin was added to hot water at 80 ° C, and mixed with a high-speed mixer (TK homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.).
After stirring and dissolving at 0 rpm for 10 minutes, water was added thereto.
Adjust to 0% by weight to prepare a pectin aqueous solution. Cool immediately and store at 5 ° C. until use. (2) Commercially available plain yogurt (solids content of non-fat milk 9.5)
%), Sugar, an aqueous pectin solution and water, and non-fat milk solids 3.0%, sugar 3.0%, pectin 0.05-0.3
% Solution is prepared. (PH 3.6 to 4.4) (3) High-pressure homogenizer (microfluidizer,
The solution of (2) is homogenized once at a pressure of 1000 kgf / cm ² using Microfluidic Co.). (4) Subsequently, a laser diffraction particle size distribution analyzer (LA)
-910, manufactured by Horiba, Ltd.). The average particle size is represented by a particle size of an integrated volume of 50 v%. The relative refractive index between the dispersion medium (water) and the sample is set to 1.20, and the laser light transmittance is set to 70 to 95%. (5) From the relationship between the amount of pectin and the average particle size of milk protein, the amount of pectin when the average particle size is 1 μm (= milk protein stabilization index (%)) is determined.

Table 1 shows the measured values of pectin and milk protein stabilization index used in Examples and Comparative Examples. <Average particle size, ratio of particles having a particle size of 10 μm or more> (1) Distilled water is added to 3.0 g of the sample (solid content) to make the total amount 300 g. (2) Ace homogenizer (AM-T, manufactured by Nippon Seiki)
At 15000 rpm for 5 minutes. (3) Laser diffraction particle size distribution analyzer (LA-91
0, manufactured by Horiba Seisakusho). The average particle diameter is a particle diameter of an integrated volume of 50 v%, and the ratio of particles of 10 μm or more is represented by a ratio (v%) in a volume distribution. The relative refractive index between the dispersion medium (water) and the sample was set to 1.20, and the laser light transmittance was set to 70 to 95%.

[0021]

Example 1 Commercially available DP pulp was mixed with 2.5M hydrochloric acid for 105 minutes.
The acid-insoluble residue obtained by hydrolysis at 20 ° C. for 20 minutes was filtered and washed to prepare a cellulose dispersion having a solid content of 10%. At this time, the polymerization degree of cellulose was 187. This cellulose dispersion was pulverized twice with a medium stirring wet pulverizer to obtain paste-like fine cellulose. The average particle size of the cellulose particles of the paste-like fine cellulose is 3.7 μm, and the ratio of the particles having a size of 10 μm or more is 2.6.
%Met.

5 g of this pasty cellulose is heated to 80 ° C.
85g of hot water and 10,000 rpm with TK homomixer
After stirring at 10 m for 10 minutes, 3 g of pectin A (HM pectin having a milk protein stabilization index of 0.082% (Sansei Co., Ltd.)) was added.
Stirred for 0 minutes. After cooling to room temperature with tap water, it was stored at 5 ° C.

Next, 316 g of commercially available plain yogurt (solid content of non-fat milk: 9.5%, manufactured by Meiji Dairies Co., Ltd.) was added to 155 g of water.
4 g was added, and 30 g of sugar was further added, followed by propeller stirring. A mixed liquid of fine cellulose and pectin was added to the acidic milk, water was added to make the total amount 1000 g, and the mixture was stirred with a propeller (500 rpm, 3 minutes) and then once with a manton goulin type homogenizer at a pressure of 150 kgf / cm ^2. Homogenized. Heat in a warm bath and heat at 85 ° C for 10 minutes.
After sterilization, the mixture was filled in a glass bottle, cooled to room temperature with tap water, and then stored at 5 ° C. for 2 weeks.

This acidic beverage has a non-fat milk solid content of 3.0%,
Fine cellulose 0.05%, pectin 0.3%, pH
4.0. Table 2 shows the state after 2 weeks of storage at 5 ° C. and the feeling of drinking. In the table, water separation refers to the volume ratio (%) of a transparent or dilute layer formed at the top of the beverage, sedimentation refers to the volume ratio (%) of the deep white layer deposited at the bottom of the container, and redispersion count refers to the sedimentation Is the required number of times to redistribute. At this time, the operation of inverting the container and returning it to the original state was counted as one operation.

[0025]

Example 2 In place of pectin A, pectin B (HM pectin having a milk protein stabilization index of 0.103%, Snow Brand Foods Co., Ltd.) was used. The obtained acidic beverage had a pH of 4.0. Although sedimentation occurred slightly, it could be easily redispersed. Table 2 shows the evaluation results.

[0026]

Comparative Example 1 Instead of pectin A, pectin C (milk pectin having a milk protein stabilization index of 0.156%, Saneigen F.
After that, the same operation as in Example 1 was performed. The obtained acidic beverage had a pH of 4.0. Water separation,
Sedimentation occurred and the sediment did not readily redisperse.
Table 2 shows the evaluation results.

[0027]

Comparative Example 2 Instead of pectin A, pectin D (HM pectin having a milk protein stabilization index of 0.154%, Snow Brand Foods Co., Ltd.) was used. The obtained acidic beverage had a pH of 4.0. Water separation and sedimentation occurred, and the sediment did not easily redisperse. Table 2 shows the evaluation results.

[0028]

Comparative Example 3 Example 1 except that fine cellulose was not added.
The same operation was performed. The obtained acidic beverage had a pH of 4.0. Water separation and sedimentation occurred only slightly, but the sediment did not easily redisperse. Table 2 shows the evaluation results.

[0029]

Comparative Example 4 The same operation as in Example 1 was carried out except that fine cellulose was not used and the amount of pectin A was 0.5%. The resulting acidic beverage had a pH of 4.1. Although there was no water separation, sedimentation occurred slightly, and a paste-like feeling was felt as a drink. Table 2 shows the evaluation results.

[0030]

Example 3 Dispersion having a total solid content of 8.0%, wherein the paste-like fine cellulose, xanthan gum and starch hydrolyzate obtained in Example 1 were mixed at a solid content ratio of 75/5/20. Was prepared. Next, the paste composition was cast on an aluminum plate, placed in an oven at 80 ° C., and dried.
The mixture was pulverized to obtain a fine cellulose composite. When the obtained composite was redispersed in water, the average particle size of the fine cellulose particles was 2.9 μm, and the ratio of the particles having a size of 10 μm or more was 1.2 μm.
%Met.

1.33 g of this fine cellulose composite was added to 7
90 g of hot water at 0 ° C, and TK homomixer, 1000 g
After stirring at 0 rpm for 10 minutes, 3 g of pectin A was added, and the mixture was stirred at 10,000 rpm for 10 minutes while maintaining 70 ° C. After cooling to room temperature with tap water, it was stored at 5 ° C. Next, for 421 g of commercially available plain yogurt,
449 g of water was added, 30 g of sugar was further added, and the mixture was stirred with a propeller.

Using the thus obtained acidic milk, a mixed solution of fine cellulose and pectin, the operation was the same as in Example 1. The resulting acidic beverage has a nonfat milk solid content of 4.0%, a fine cellulose of 0.1%, a pectin of 0.3%, and a pH of 3.9. Table 3 shows the state after storage at 5 ° C. for 2 weeks and the feeling of drinking.

[0033]

Example 4 Pectin B was used instead of Pectin A,
Thereafter, the same operation as in Example 3 was performed. The resulting acidic beverage is p
H3.9. Table 3 shows the evaluation results.

[0034]

Comparative Example 5 Pectin C was used instead of Pectin A,
Thereafter, the same operation as in Example 3 was performed. The resulting acidic beverage is p
H4.0. Table 3 shows the evaluation results.

[0035]

Comparative Example 6 The same operation as in Example 4 was carried out except that the fine cellulose composite was not used. The obtained acidic beverage has a pH of 3.
Nine. Table 3 shows the evaluation results.

[0036]

Comparative Example 7 The same operation as in Example 4 was carried out except that the blending amount of pectin B was 0.5% without using the fine cellulose complex. The resulting acidic beverage had a pH of 3.9. Table 3 shows the evaluation results.

[0037]

Example 5 Commercial DP pulp was treated with 105M hydrochloric acid in 105M.
The acid-insoluble residue obtained by hydrolysis at 15 ° C. for 15 minutes was filtered and washed to obtain a wet cake of hydrolyzed cellulose. At this time, the polymerization degree of cellulose was 181. Next, the composition of this hydrolyzed cellulose, karaya gum and starch hydrolyzate was 70/10/2 in terms of solid content ratio.
The value was set to 0, and the mixture was ground and kneaded for 2 hours using a kneader. Subsequently, after drying with a hot air drier, pulverization was performed to obtain a fine cellulose composite. When the obtained composite was redispersed in water, the average particle size was 8.5 μm, and the ratio of particles having a size of 10 μm or more was 43%.

4.29 g of this fine cellulose composite was added to 8
Add 100g of hot water at 0 ° C, and add 100% with TK homomixer.
After stirring at 00 rpm for 10 minutes, 4 g of pectin A was added, and the mixture was stirred at 10,000 rpm for 10 minutes while maintaining the temperature at 80 ° C. After cooling to room temperature with tap water, it was stored at 5 ° C. Next, after mixing 200 g of skim milk powder and 770 g of water, the mixture was heated at 85 ° C. for 30 minutes and sterilized. Subsequently, 30 g of commercially available plain yogurt was added, fermented at 37 ° C. for 17 hours, and the fermented curd was pulverized to obtain fermented milk.

To 400 g of this fermented milk was added the total amount of the previously prepared mixture of fine cellulose and pectin, and water was added to make the total amount 1000 g. Propeller stirring (500 rpm)
m, 3 minutes), and then homogenized once with a Manton goulin type homogenizer at a pressure of 200 kgf / cm ² . This was directly filled in a glass bottle and stored at 5 ° C. for one week.

[0040] The obtained acidic beverage has fine cellulose of 0.1%.
3%, pectin 0.4%, pH 4.2. Table 4 shows the evaluation results.

[0041]

Comparative Example 8 Pectin D was used instead of Pectin A,
Thereafter, the same operation as in Example 5 was performed. The resulting acidic beverage is p
H4.2. Table 4 shows the evaluation results.

[0042]

Comparative Example 9 The same operation as in Example 5 was carried out except that the fine cellulose composite was not used. The resulting acidic beverage has a pH of 4.
It was one. After storage for one week, aggregation occurred throughout. Table 4 shows other evaluation results.

[0043]

[Table 1]

[0044]

[Table 2]

[0045]

[Table 3]

[0046]

[Table 4]

[0047]

According to the present invention, the sediment can be easily redispersed even if sedimentation does not occur or sedimentation over time due to aggregation of milk protein, or the paste-like feeling is obtained. It is possible to obtain a so-called acid milk drink with a good throat-free appearance. Moreover, the acidic beverage can be manufactured by a simple method that can utilize the conventional manufacturing process as it is.

Further, since the fine cellulose is sufficiently dispersed in the acidic milk beverage, the effect of stabilizing the suspension of the fine cellulose makes it possible to prevent the sedimentation of precipitated particles such as calcium carbonate even when calcium carbonate or the like is added. Be expected.

Claims (2)

[Claims] 1. An acidic milk, a highly functional pectin and an average particle size of 2
Acidic milk drink containing fine cellulose of 0 μm or less 2. A method for producing an acidic milk beverage, comprising mixing an aqueous solution of a high-performance pectin, an aqueous dispersion containing fine cellulose having an average particle diameter of 20 μm or less, and then mixing with an acidified milk.