JP2000166468A - Production of taste-improved milk component-containing acid beverage and taste-improved milk component- containing acid beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject beverage capable of moderating a peculiar strong acid taste of a milk component-containing acid beverage, and improving it as a quality of a mellow and palatable taste by adding cellulose into the milk component-containing acid beverage. SOLUTION: This method for producing a taste-improved milk component- containing acid beverage is to add cellulose into a milk component-containing beverage containing preferably at least a milk component, a stabilizer and an acid component, preferably a fruit juice to become preferably 0.01-0.03 wt.% ratios to obtain the objective beverage. As the milk component-containing beverage, a milk, powdered milk, condensed milk, fermented milk, etc., can be cited. As pH, those of 3.0-4.0 are preferable. The acid taste material such as citric acid, sodium citrate, malic acid, lactic acid, etc., is preferable.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a milk component-containing acidic beverage in which a unique strong acidity of a milk component-containing acidic beverage derived from an acidulant is alleviated and the taste is improved to a mellow taste. The present invention relates to a milk component-containing acidic beverage having an improved mellow taste.

[0002]

2. Description of the Related Art Milk-containing acidic beverages in the acidic region having a pH of 4.6 or less are used as raw materials for sugars such as sugar, fructose, and glucose liquid, milk products such as milk and powdered milk, spinach, and fermented milk. ,
It is manufactured by mixing an acidulant, a flavor, a pigment, an emulsifier such as a sucrose fatty acid ester and a polyglycerin fatty acid ester, a stabilizer and the like.

[0003] As described above, in a beverage containing a milk component in which the pH of the product is in the acidic range, the isoelectric point precipitation during production and the aggregation, precipitation, and separation of the milk component over time after the production are prevented. Often, stabilizers are added.

[0004] As a stabilizer to be used, high-methoxyl pectin (HM
Pectin), carboxymethylcellulose (CMC),
Water-soluble soybean polysaccharides and the like are used. Among these, HM
Pectin is a stabilizer for milk proteins in acidic milk beverages.
Most frequently used.

[0005] Generally, acidic beverages containing a dairy component are produced by adding p
H is set to 3.0 to 4.0. The reason that the milk-containing acidic beverage sets the upper limit of the pH of the product to 4.0 is that, when the milk-containing acidic beverage has a pH of less than 4.0, the condition of heat sterilization can be relaxed. (Food Sanitation Law / Law 1, Food Standard D / Each Article), whereby milk-containing acidic beverages that are prone to aggregation and separation by heating (the contained milk protein and milk fat are aggregated and separated) This is because the problem described above can be solved. On the other hand, the reason why the lower limit of the pH of the product is set to 3.0 is that if the pH of the product is less than 3.0 in milk component-containing acidic beverages, the milk protein will be dissolved and become transparent, and the milk component-containing acid beverage will become transparent. The cloudy color characteristic of acidic beverages disappears,
This is because the quality is not preferable.

[0006] As described above, it is generally considered that a milk component-containing acidic beverage preferably has a pH of the product in the range of 3.0 to 4.0, and contains acidulants such as citric acid, malic acid and lactic acid. -Since it is added, the acidity has a high value of about 0.2 to 0.5 g / 100 ml in terms of citric acid. Therefore, the sourness is strong on the flavor, and "sourness" is felt on the sensory evaluation. Furthermore, when an acidic beverage containing a juice and a milk component is added to the juice, the sourness of the juice is added, and the “sourness” is further increased.

[0007]

DISCLOSURE OF THE INVENTION The present invention solves these conventional problems, and alleviates the unique strong acidity of a milk-containing acidic beverage derived from an acidulant, thereby improving the mellow taste. It is an object of the present invention to provide a method for producing a milk component-containing acidic beverage and a milk component-containing acidic beverage having a mellow taste.

[0008] Further, the present invention provides a method for producing a milk component-containing acidic beverage in which the strong acidity of a juice-containing milk component-containing acidic beverage is alleviated, and the milk component-containing acidic beverage is improved in flavor and mellow taste, which matches the flavor of the juice. Another object of the present invention is to provide a milk component-containing acidic beverage having an improved mellow taste.

[0009]

According to the first aspect of the present invention, there is provided a method for producing a milk component-containing acidic beverage having an improved taste, which comprises adding cellulose in producing a milk component-containing acidic beverage. Is provided.

[0010] Next, according to the present invention, the taste is improved by adding cellulose to the milk-containing acidic beverage in a proportion of 0.01 to 0.03% by weight. And a method for producing a milk component-containing acidic beverage.

[0013] The present invention according to claim 3 provides a method for producing a milk component-containing acidic beverage having improved taste quality according to claim 1, wherein the milk component-containing acidic beverage contains fruit juice.

Further, according to the present invention, in producing a dairy-containing acidic beverage containing at least a dairy component, a stabilizer and an acidic component, the dairy component, the stabilizer and the acidic component are mixed, and a stable state is obtained. After that, a method for producing a milk component-containing acidic beverage having improved taste quality characterized by adding cellulose is provided.

[0013] Next, the present invention according to claim 5 provides an acidic beverage containing a dairy component having improved taste obtained by the method according to claim 1.

[0014] The present invention according to claim 6 provides a milk component-containing acidic beverage having an improved taste obtained by the method according to claim 2.

Furthermore, the present invention according to claim 7 provides an acidic beverage containing a dairy component having improved taste obtained by the method according to claim 3.

Furthermore, the present invention according to claim 8 provides an acidic beverage containing a dairy component with improved taste obtained by the method according to claim 4.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. The present invention according to claim 1 relates to a method for producing a milk component-containing acidic beverage with improved taste quality, wherein cellulose is added in producing a milk component-containing acidic beverage.

In the first aspect of the present invention, the milk-containing acidic beverage literally refers to an acidic beverage containing a milk component such as milk, milk powder, spinach, and fermented milk. This is a concept that includes a beverage having a milk solid content of 3% or more specified in the rules. As the milk component-containing acidic beverage, one having a product pH in the range of 3.0 to 4.0 is usually used. Such a milk-containing acidic beverage is usually
Raw materials include sugars such as sugar, fructose, and liquid glucose, dairy products such as milk and powdered milk, spinach, and fermented milk; acidulants such as citric acid, sodium citrate, malic acid, and lactic acid; Synthetic fragrances), pigments, emulsifiers such as sucrose fatty acid esters and polyglycerin fatty acid esters, stabilizers such as high methoxyl pectin (HM pectin), carboxymethyl cellulose (CMC), water-soluble soybean polysaccharides, and various preservatives. As these raw materials, those generally used as raw materials for producing a milk component-containing acidic beverage may be appropriately selected and used. Also, the amount of ingredients used
Generally used amounts may be used, and there is no particular limitation.

According to the first aspect of the present invention, the taste quality can be effectively improved particularly in the production of a milk component-containing acidic beverage using pectin (particularly HM pectin) as a stabilizer. The pectin at this time may be used in an amount of usually 0.1 to 0.6% by weight in the milk-containing acidic beverage (final product).

In the present invention according to claim 1, as the milk component-containing acidic beverage, a so-called acidic milk beverage is particularly suitable. This acidic milk beverage refers to a beverage having a milk solid content of 3% or more as defined in the Fair Competition Regulations, and is usually a beverage prepared from raw milk, milk or special milk, or a dairy product produced from these raw materials as acidic. It is. The beverage may be in any form, such as canned or bottled.

[0021] The milk-containing acidic beverage may be a fruit juice-containing beverage. In the case of a juice-containing milk component-containing acidic beverage, a juice-containing milk component-containing acidic beverage having an improved taste and a reduced acidity, which matches the flavor derived from the juice, can be obtained. Juices include those squeezed from various fruits, such as strawberry juice, apple juice, grape juice, peach juice, banana juice, pear juice, orange juice and the like.

The present invention according to claim 1 is characterized in that, in producing such a milk-containing acidic beverage, cellulose is added to the milk-containing acidic beverage. By adding cellulose, the unique strong acidity of the milk component-containing acidic beverage derived from the acidulant can be reduced, and a milk component-containing acidic beverage having an improved mellow taste can be produced.

In the present invention as described in claim 1, the cellulose is added so as to have a ratio of 0.01 to 0.03% by weight in the milk-containing acidic beverage (final product) as described in claim 2. Is done. Here, if the proportion of added cellulose in the milk component-containing acidic beverage (final product) is less than 0.01% by weight, it cannot be improved to a milk component-containing acidic beverage having a mild sour taste. On the other hand, the addition ratio of cellulose in the milk-containing acidic beverage (final product) was 0.03% by weight.
If it exceeds, the taste quality is changed in addition to the sour taste, which is not preferable.

The milk-containing acidic beverage of the present invention described in claim 1 is produced, for example, according to a flowchart as shown in FIG. Although FIG. 1 is a flowchart showing an example of manufacturing a canned product, it goes without saying that the present invention is not limited to this. That is, an acidic beverage containing a dairy component generally contains sugar as an ingredient, emulsifier, powdered milk, etc .; milk, sweetened condensed milk, etc .; stabilizer; acidulant; fruit juice, fermented milk, etc .; After dissolving by stirring using warm water, etc., if necessary, collect them in a blending tank, blend with pure water, adjust the pH, homogenize, further sterilize the plate, fill and roll It can be manufactured by tightening, overturning sterilization, shower cooling and the like. However, the method for producing a general milk component-containing acidic beverage is not limited thereto.

In the present invention, the timing and place of addition of cellulose during the production process of the milk-containing acidic beverage are not necessarily limited. However, as described in claim 4, in producing a milk component-containing acidic beverage containing at least a milk component, a stabilizer and an acidic component, the milk component, the stabilizer and the acidic component are mixed to form a stable state. After the addition, cellulose is preferably added.

The charging and mixing of the raw material components into the mixing tank
As shown in FIG. 1, the ingredients are placed in numerical order given to the head of each ingredient, and when a milk component (emulsifier, milk) and an acidic component (acidulant, fruit juice) are simultaneously or continuously added,
When passing through the isoelectric point (pH 4.6), precipitation of milk components occurs (isoelectric point precipitation). Therefore, the order of addition to the mixing tank is to add a stabilizer (such as pectin) before adding the acidic component. It is advisable to add the acidic component after sufficient mixing. Therefore, it is preferable that all components such as a milk component, a stabilizer, and an acidic component are charged and sufficiently mixed, and then cellulose is finally charged and mixed. It is not preferable to add cellulose before adding a stabilizer (such as pectin) because the function of the stabilizer such as pectin may be impaired.

In producing a milk component-containing acidic beverage containing at least a milk component, a stabilizer and an acidic component, the order of adding the milk component and the acidic component is reversed in the flowchart shown in FIG. You can also.

The milky-acid-containing beverage obtained in this manner has the characteristic strong acidity of the milky-acid-containing beverage derived from the acidulant softened by the addition of cellulose, and has a mellow taste. It has been improved.

The present invention according to claim 5 provides a milk component-containing acidic beverage obtained in this manner (by the method according to claim 1). That is, the present invention according to claim 5 is an acidic beverage containing a milk component with improved taste obtained by the method according to claim 1. Next, the present invention according to claim 6 is obtained by the method according to claim 2,
Milk ingredient-containing acidic beverage with improved taste. The present invention according to claim 7 is a milk component-containing acidic beverage having an improved taste obtained by the method according to claim 3. Further, the present invention according to claim 8 is a milk component-containing acidic beverage having an improved taste obtained by the method according to claim 4.

As described above, according to the present invention, the unique strong acidity of the milk-containing acidic beverage derived from the acidulant is reduced, and the milk-containing acidic beverage having a mellow taste is improved. A beverage is obtained.

[0031]

EXAMPLES Next, the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 Production of Acidic Beverage Containing Milk Component with Strawberry Juice According to the recipe shown in Table 1 below, according to the process shown in FIG. Manufactured.

[0033]

[Table 1] Table 1

That is, it contained 20% by weight of strawberry juice and 20% by weight of milk, and was adjusted to pH 3.80 with citric acid and sodium citrate. 4 g of pectin
The amount of cellulose added was fixed at 0% by weight (control), 0.01% by weight, 0.03% by weight, and 0.1% by weight.
The test was carried out by changing stepwise to 04% by weight, 0.05% by weight and 0.1% by weight. The balance of the raw material components is pure water.

(2) Results of Sensory Evaluation Sensory evaluation was carried out on the acidity of the six types of acidic beverages containing strawberry juice obtained in the above (1) by eight trained panelists. The results are shown in Table 2. The sourness evaluation in Table 2 is an average score of eight panelists who evaluated how the sourness was felt in comparison with the control, based on the following criteria, with the sourness felt in the control being 3 points. .

[Criteria for Evaluation of Sour Taste] ・ Sour taste is stronger than control: 5 points Sour taste is slightly stronger than control: 4 points Sour as much as control: 3 points Compared with control Sour taste feels slightly weaker: 2 points Sour taste feels weaker than control: 1 point

[0037]

[Table 2] Table 2

According to the results shown in Table 2, 0.01% by weight of the acidic beverage containing strawberry juice and the milk component was used.
It can be seen from the results that the addition of 0.03% by weight of cellulose can improve the taste quality to a mild acidity. Also, with the addition of about 0.1% by weight of cellulose,
In addition to sourness, changes in taste quality were also observed, and it is considered inappropriate.

Examples 2 to 7 In Example 1, except that apple juice, grape juice, peach juice, banana juice, pear juice and orange juice were used instead of strawberry juice, respectively. In the same manner as in the above, various kinds of juice-containing milk component-containing acidic beverages were produced, and the organoleptic evaluation of acidity was carried out. The same results as in Table 2 were obtained.

[0040]

According to the first aspect of the present invention, the addition of cellulose alleviates the unique strong acidity of an acidic beverage containing a milk component derived from an acidulant, and improves the mellow taste quality. A milk-containing acidic beverage can be produced.

According to the third aspect of the present invention, the addition of cellulose alleviates the strong acidity of the acidic beverage containing a juice-containing milk component, and improves the mellow taste that matches the flavor of the juice. A milk component-containing acidic beverage can be produced.

According to the fourth aspect of the present invention, cellulose is added after a stable state is reached,
It is possible to efficiently produce a milk component-containing acidic beverage having an improved mellow taste.

Further, according to the fifth aspect of the present invention,
The addition of cellulose alleviates the unique strong acidity of the milk component-containing acidic beverage derived from the acidulant, and provides a milk component-containing acidic beverage having an improved mellow taste.

In addition, according to the present invention, the addition of cellulose reduces the strong acidity of the acidic beverage containing the milk component containing the juice, and improves the mellow taste that matches the flavor of the juice. The obtained milk component-containing acidic beverage is obtained.

Further, according to the present invention described in claim 8,
By adding the cellulose after the stable state, a milk component-containing acidic beverage having a mellow taste and improved taste can be obtained.

[Brief description of the drawings]

FIG. 1 is a flowchart showing one example of a method for producing a milk component-containing acidic beverage of the present invention.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kazumi Ohata 5-1-1, Midorigaoka, Atsugi-shi, Kanagawa Prefecture Sapporo Beer Beverage Co., Ltd. Beverage Research Laboratory F-term (reference) 4B001 AC03 AC05 EC01 4B017 LC02 LE03 LE04 LE04 LG04 LK18 LL09

Claims (8)

[Claims] 1. A method for producing a milk component-containing acidic beverage having improved taste quality, comprising adding cellulose in producing a milk component-containing acidic beverage. 2. The acidic beverage containing a milk component contains 0.01 to 0.1.
The method for producing a milk component-containing acidic beverage having improved taste according to claim 1, wherein cellulose is added so as to have a ratio of 03% by weight. 3. The method according to claim 1, wherein the milk-containing acidic beverage contains fruit juice. 4. A milk component-containing acidic beverage containing at least a milk component, a stabilizer and an acidic component, wherein the milk component, the stabilizer and the acidic component are mixed, and after being brought into a stable state, cellulose is added. A method for producing a milk component-containing acidic beverage having improved taste quality. 5. A milk component-containing acidic beverage having an improved taste obtained by the method according to claim 1. 6. A milk component-containing acidic beverage having an improved taste obtained by the method according to claim 2. 7. An acidic beverage containing a dairy component having improved taste obtained by the method according to claim 3. 8. An acidic beverage containing a dairy component having improved taste obtained by the method according to claim 4.