JP2000184853A - Milk fat-containing acidic milk beverage - Google Patents
Milk fat-containing acidic milk beverageInfo
- Publication number
- JP2000184853A JP2000184853A JP10364296A JP36429698A JP2000184853A JP 2000184853 A JP2000184853 A JP 2000184853A JP 10364296 A JP10364296 A JP 10364296A JP 36429698 A JP36429698 A JP 36429698A JP 2000184853 A JP2000184853 A JP 2000184853A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- beverage
- fat
- pectin
- acidic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、長期保存した場合
にも、乳脂肪の浮上すなわちクリーミングを起こさない
乳脂肪含有酸性乳飲料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk fat-containing acidic milk beverage which does not cause milk fat to float or cream even when stored for a long period of time.
【０００２】[0002]
【従来の技術】消費者の嗜好の多様化にともない多種の
乳飲料が市場に流通するようになり、発酵乳の他乳タン
パク質を一定量含有した酸性乳飲料も製造されている。2. Description of the Related Art With the diversification of consumers' tastes, various kinds of milk drinks have been distributed on the market, and acidic milk drinks containing a certain amount of milk protein in addition to fermented milk have been produced.
【０００３】しかし、乳タンパク質を酸性飲料に含有さ
せると保存中に乳タンパク質が凝集してしまうという問
題点があった。そこで、ショ糖脂肪酸エステルを添加す
る方法（特公昭５９−４１７０９号公報）等種々のタン
パク質凝集防止方法が提案されてきた。[0003] However, when milk protein is contained in an acidic beverage, there has been a problem that milk protein aggregates during storage. Therefore, various methods of preventing protein aggregation such as a method of adding a sucrose fatty acid ester (Japanese Patent Publication No. 59-41709) have been proposed.
【０００４】また、消費者の嗜好性の向上にともない、
酸性乳飲料の風味の向上が検討されており、このため、
乳脂肪の含有率を高めることが要望されている。[0004] Further, with the improvement of consumer preferences,
Improving the flavor of acidic milk drinks is being considered,
There is a need to increase the content of milk fat.
【０００５】しかし、酸性乳飲料に乳脂肪を含有させる
と、保存中に乳脂肪が乳化破壊により浮上する。すなわ
ちクリーミングを起こすという問題点があった。このた
め、乳脂肪を多量に含む飲料は、クリーミングを起こし
にくい中性から弱酸性域の飲料か又は、流通期間が比較
的短く粘度の高い発酵乳（特許第２５２４８１３号）に
限られていた。[0005] However, when milk fat is contained in an acidic milk drink, milk fat floats due to emulsification destruction during storage. That is, there is a problem that creaming occurs. For this reason, beverages containing a large amount of milk fat have been limited to beverages in a neutral to weakly acidic range where creaming is unlikely to occur or fermented milk having a relatively short distribution period and high viscosity (Japanese Patent No. 2524813).
【０００６】[0006]
【発明が解決しようとする課題】従って本発明の目的
は、長期間の常温保存下でもクリーミング及び沈殿を生
じない乳脂肪含有酸性乳飲料を提供することにある。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a milk fat-containing acidic milk beverage which does not cause creaming and sedimentation even under long-term storage at room temperature.
【０００７】[0007]
【課題を解決するための手段】斯かる実状に鑑み本発明
者は鋭意研究を行った結果、ジアセチル酒石酸モノグリ
セリド及び結晶セルロースを酸性乳飲料に含有せしめれ
ば、クリーミングや沈殿のない乳脂肪含有酸性乳飲料が
得られることを見出し本発明を完成した。Means for Solving the Problems In view of this situation, the present inventors have conducted intensive studies. As a result, if diacetyl tartaric acid monoglyceride and crystalline cellulose were added to an acidic milk beverage, milk acid containing milk fat without creaming or sedimentation could be obtained. The present inventors have found that a milk beverage can be obtained and completed the present invention.
【０００８】すなわち本発明は、ジアセチル酒石酸モノ
グリセリド及び結晶セルロースを含有することを特徴と
する乳脂肪含有酸性乳飲料を提供するものである。That is, the present invention provides a milk fat-containing acidic milk beverage characterized by containing diacetyltartaric acid monoglyceride and crystalline cellulose.
【０００９】[0009]
【発明の実施の形態】本発明において酸性乳飲料とは、
主に牛乳、全粉乳、加糖練乳、クリーム等を水に溶解さ
せたものに有機酸を添加したもので、生菌を含まないも
のである。牛乳等は単独で用いても、二種以上を混合し
て用いてもよく、更にこれに脱脂粉乳等を添加したもの
でもよい。また、酸性乳飲料に使用する有機酸として
は、食品に使用されるものであれば特に限定されない
が、クエン酸、乳酸等が好ましい。なお、有機酸として
果汁を用いることもできる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, an acidic milk beverage is
It is mainly obtained by dissolving milk, whole powdered milk, sweetened condensed milk, cream and the like in water and adding an organic acid, and does not contain viable bacteria. The milk or the like may be used alone, or a mixture of two or more kinds may be used. Further, skim milk powder or the like may be added thereto. The organic acid used in the acidic milk drink is not particularly limited as long as it is used in foods, but citric acid, lactic acid and the like are preferable. Note that fruit juice can be used as the organic acid.
【００１０】本発明の乳飲料は、ジアセチル酒石酸モノ
グリセリド及び微結晶セルロースを含有することを特徴
とする。ジアセチル酒石酸モノグリセリドの添加量は、
乳飲料中０．０３〜０．１重量％とすることが好まし
く、特に０．０４〜０．０８重量％とすることが好まし
い。また結晶セルロースの添加量は、乳飲料中０．０１
〜０．０５重量％とすることが好ましく、特に０．０２
〜０．０４重量％とすることが好ましい。これらは市販
のものを用いることができ、例えばジアセチル酒石酸モ
ノグリセリドとしては、サンソフトＮｏ．６４１ＳＵ
（太陽化学（株）製）、結晶セルロースとしては、平均
粒径１０μｍ以下、特に８〜１０μｍのものが好まし
く、アビセルＲＣ−Ｎ８１（旭化成工業（株）製）を挙
げることができる。[0010] The milk beverage of the present invention is characterized by containing diacetyltartaric acid monoglyceride and microcrystalline cellulose. The amount of diacetyltartaric acid monoglyceride added is
The content is preferably 0.03 to 0.1% by weight, particularly preferably 0.04 to 0.08% by weight in the milk drink. The amount of crystalline cellulose added is 0.01% in milk drinks.
To 0.05% by weight, preferably 0.02% by weight.
It is preferable to set it to 0.04% by weight. These can be used commercially available ones. For example, as diacetyltartaric acid monoglyceride, Sunsoft No. 641SU
As the crystalline cellulose (manufactured by Taiyo Kagaku Co., Ltd.), those having an average particle size of 10 μm or less, particularly preferably 8 to 10 μm are preferable, and examples thereof include Avicel RC-N81 (manufactured by Asahi Chemical Industry Co., Ltd.).
【００１１】本発明の酸性乳飲料中の乳脂肪は、０．５
〜１．５重量％とすることが好ましく、特に０．５〜
１．０重量％とすることが好ましい。乳脂肪が０．５重
量％未満であると風味の向上が少なく、１．５重量％を
超えると本発明の効果が十分に奏されないことがある。The milk fat in the acidic milk beverage of the present invention is 0.5%
To 1.5% by weight, especially 0.5 to
It is preferably 1.0% by weight. If the milk fat is less than 0.5% by weight, the flavor is not improved much, and if it exceeds 1.5% by weight, the effect of the present invention may not be sufficiently exerted.
【００１２】本発明では、更に乳タンパク質の沈殿を確
実に防止するために、大豆多糖類又はペクチンを添加す
ることが好ましく、これらの添加量は０．０１〜０．０
５重量％程度とすることが好ましい。In the present invention, soybean polysaccharide or pectin is preferably added in order to further prevent precipitation of milk protein, and the amount of these added is 0.01 to 0.0.
Preferably, the content is about 5% by weight.
【００１３】本発明の酸性乳飲料には、必要により、更
に砂糖、果糖、アスパルテーム、ステビア等の各種甘味
料、果汁やココアパウダー等の風味付け素材；カルシウ
ム、鉄等のミネラル素材；あるいは香料等を添加するこ
ともできる。なお、その他の乳化剤や安定剤を併用添加
しても良いが、これらの添加は風味上好ましいものでは
ないので最小限にとどめるべきである。The acidic milk beverage of the present invention may further contain various sweeteners such as sugar, fructose, aspartame and stevia; flavoring materials such as juice and cocoa powder; mineral materials such as calcium and iron; Can also be added. It should be noted that other emulsifiers and stabilizers may be added in combination, but these additions are not desirable in terms of flavor and should be kept to a minimum.
【００１４】本発明の酸性乳飲料は、最終的に粘度を１
〜１００mPa・s とすることが好ましく、特に５〜５０m
Pa・s とすることが好ましい。またpHは３．０〜４．５
とすることが好ましく、特に３．５〜４．５とすること
が好ましい。The acidic milk beverage of the present invention finally has a viscosity of 1
To 100 mPa · s, preferably 5 to 50 mPa · s.
It is preferably Pa · s. The pH is 3.0-4.5.
And more preferably 3.5 to 4.5.
【００１５】本発明の酸性乳飲料は、最終的に９０〜９
５℃で加熱殺菌し、１００〜２００kg／cm2 の圧力で均
質化した後、容器に充填することが好ましい。The acidic milk beverage of the present invention finally has a
It is preferable to heat sterilize at 5 ° C., homogenize at a pressure of 100 to 200 kg / cm 2 , and then fill the container.
【００１６】[0016]
【実施例】以下、実施例を挙げて本発明を更に詳細に説
明するが、本発明は、これらに限定されるものではな
い。EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.
【００１７】実施例１〜３ 表１に示す組成の乳飲料を製造した。ジアセチル酒石酸
モノグリセリド（サンソフトＮｏ．６４１ＳＵ；太陽化
学（株）製）を７０℃の水に溶解し牛乳（乳脂肪分３６
％）と混合する。その他の原料も水に溶解する。両液を
攪拌混合したのち、９０℃殺菌後均質機で２００kg／cm
2 の圧力で均一化し、ガラス瓶（２００ml）に充填し
た。３７℃で４週間保存した後、保存サンプルを評価し
た。Examples 1 to 3 Milk drinks having the compositions shown in Table 1 were produced. Diacetyl tartaric acid monoglyceride (Sunsoft No. 641SU; manufactured by Taiyo Kagaku Co., Ltd.) is dissolved in water at 70 ° C., and milk (milk fat 36
%). Other raw materials also dissolve in water. After mixing and mixing both solutions, sterilize at 90 ° C and use a homogenizer at 200 kg / cm.
The mixture was homogenized at a pressure of 2 and filled in a glass bottle (200 ml). After storage at 37 ° C. for 4 weeks, the stored samples were evaluated.
【００１８】実施例４ 大豆多糖類の代わりにハイメトキシルペクチン（ＨＲ−
４５；ダニスコ社製）を用いて、実施例３と同様に製品
化し、保存サンプルを評価した。Example 4 Instead of soybean polysaccharide, high methoxyl pectin (HR-
45; manufactured by Danisco Co., Ltd.), and the stored samples were evaluated in the same manner as in Example 3.
【００１９】比較例１、４ 結晶セルロースあるいはジアセチル酒石酸モノグリセリ
ドを添加しないこと以外は、実施例１と同様に製品化
し、保存サンプルを評価した。Comparative Examples 1 and 4 Commercialized products were prepared in the same manner as in Example 1 except that microcrystalline cellulose or diacetyltartaric acid monoglyceride was not added, and stored samples were evaluated.
【００２０】比較例２、３ ジアセチル酒石酸モノグリセリドの代わりに、蔗糖脂肪
酸エステル（リョートーシュガーエステルＰ−１５７
０；三菱化学フーズ（株）製）、あるいは酵素分解レシ
チン（サンレシチンＡ−１；太陽化学（株）製）を用い
て、実施例１と同様に製品化し、保存サンプルを評価し
た。実施例１〜４、比較例１〜４の評価結果を表１に示
す。なお（％）は重量％を示す。Comparative Examples 2 and 3 In place of diacetyltartaric acid monoglyceride, a sucrose fatty acid ester (Ryoto Sugar Ester P-157) was used.
0; manufactured by Mitsubishi Chemical Foods Co., Ltd.) or enzymatically degraded lecithin (San lecithin A-1; manufactured by Taiyo Chemical Co., Ltd.) in the same manner as in Example 1, and the stored samples were evaluated. Table 1 shows the evaluation results of Examples 1 to 4 and Comparative Examples 1 to 4. (%) Indicates% by weight.
【００２１】[0021]
【表１】 [Table 1]
【００２２】[0022]
【発明の効果】本発明の乳脂肪含有酸性乳飲料は、長期
にわたって常温保存しても乳脂肪の浮上（クリーミン
グ）がなく、安定かつ美味な乳飲料である。The milk-fat-containing acidic milk drink of the present invention is a stable and delicious milk drink which has no milk fat floating (creaming) even when stored at room temperature for a long period of time.
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成１１年１月６日（１９９９．１．６）[Submission date] January 6, 1999 (1999.1.6)
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１７[Correction target item name] 0017
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００１７】実施例１〜３ 表１に示す組成の乳飲料を製造した。ジアセチル酒石酸
モノグリセリド（サンソフトＮｏ．６４１ＳＵ；太陽化
学（株）製）を７０℃の水に溶解し牛乳（乳脂肪分３．
６％）と混合する。その他の原料も水に溶解する。両液
を攪拌混合したのち、９０℃殺菌後均質機で２００ｋｇ
／ｃｍ２の圧力で均一化し、ガラス瓶（２００ｍｌ）に
充填した。３７℃で４週間保存した後、保存サンプルを
評価した。Examples 1 to 3 Milk drinks having the compositions shown in Table 1 were produced. Diacetyltartaric acid monoglyceride (Sunsoft No. 641SU; manufactured by Taiyo Kagaku Co., Ltd.) is dissolved in water at 70 ° C., and milk (milk fat 3.
6%). Other raw materials also dissolve in water. After stirring and mixing both liquids, sterilize at 90 ° C and 200kg with a homogenizer.
/ Cm 2 and homogenized and filled in a glass bottle (200 ml). After storage at 37 ° C. for 4 weeks, the stored samples were evaluated.
Claims (3)
晶セルロースを含有することを特徴とする乳脂肪含有酸
性乳飲料。1. An acidic milk beverage containing milk fat, comprising diacetyltartaric acid monoglyceride and crystalline cellulose.
である請求項１記載の乳脂肪含有酸性乳飲料。2. A milk fat content of 0.5 to 1.5% by weight.
The milk-fat-containing acidic milk beverage according to claim 1, which is:
請求項１又は２記載の乳脂肪含有酸性乳飲料。3. The milk-fat-containing acidic milk beverage according to claim 1, further comprising a soybean polysaccharide or pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10364296A JP2000184853A (en) | 1998-12-22 | 1998-12-22 | Milk fat-containing acidic milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10364296A JP2000184853A (en) | 1998-12-22 | 1998-12-22 | Milk fat-containing acidic milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000184853A true JP2000184853A (en) | 2000-07-04 |
Family
ID=18481477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10364296A Pending JP2000184853A (en) | 1998-12-22 | 1998-12-22 | Milk fat-containing acidic milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000184853A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7871468B2 (en) | 2002-05-14 | 2011-01-18 | Fmc Corporation | Microcrystalline cellulose compositions |
| US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
| US7998505B2 (en) | 2006-10-27 | 2011-08-16 | Fmc Corporation | Dry granulation binders, products, and use thereof |
| CN103653153A (en) * | 2012-09-07 | 2014-03-26 | 李科文 | Preparation method of lucid ganoderma juice beverage |
| US8927609B2 (en) | 2011-12-09 | 2015-01-06 | Fmc Corporation | Co-attrited stabilizer composition |
| US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US9826763B2 (en) | 2011-10-05 | 2017-11-28 | Fmc Corporation | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| JP2018126102A (en) * | 2017-02-09 | 2018-08-16 | アサヒ飲料株式会社 | Acidic milky beverage |
-
1998
- 1998-12-22 JP JP10364296A patent/JP2000184853A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7871468B2 (en) | 2002-05-14 | 2011-01-18 | Fmc Corporation | Microcrystalline cellulose compositions |
| US8801847B2 (en) | 2002-05-14 | 2014-08-12 | Fmc Corporation | Microcrystalline cellulose compositions |
| US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
| US7998505B2 (en) | 2006-10-27 | 2011-08-16 | Fmc Corporation | Dry granulation binders, products, and use thereof |
| US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US9826763B2 (en) | 2011-10-05 | 2017-11-28 | Fmc Corporation | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US10299501B2 (en) | 2011-10-05 | 2019-05-28 | DuPont Nutrition USA, Inc. | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US8927609B2 (en) | 2011-12-09 | 2015-01-06 | Fmc Corporation | Co-attrited stabilizer composition |
| US9828493B2 (en) | 2011-12-09 | 2017-11-28 | Fmc Corporation | Co-attrited stabilizer composition having superior gel strength |
| CN103653153A (en) * | 2012-09-07 | 2014-03-26 | 李科文 | Preparation method of lucid ganoderma juice beverage |
| JP2018126102A (en) * | 2017-02-09 | 2018-08-16 | アサヒ飲料株式会社 | Acidic milky beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2019509028A (en) | Nut-based liquid creamer and method for producing the same | |
| JP2010035517A (en) | Method for producing acidic gel-state food | |
| JP4624959B2 (en) | Stabilizer for milk beverages in sealed containers | |
| US20180177215A1 (en) | Creamers with improved texture/mouthfeel and method of making thereof | |
| CN111065275A (en) | Natural creamer with high tolerance to acidity and minerals in beverages | |
| EP3703503B1 (en) | Ready-to-drink milk based beverages with improved texture and stability | |
| JP3280768B2 (en) | Method for producing acidic milk beverage | |
| JP3839746B2 (en) | Food and drink containing coconut milk and method for producing the same | |
| JP2019517798A (en) | Coconut-based liquid coffee creamer and method of making same | |
| JP2004267013A (en) | Composition for beverage | |
| JP2007159573A (en) | Emulsion stabilizer for milk-containing beverage | |
| JP2000184853A (en) | Milk fat-containing acidic milk beverage | |
| JP7344215B2 (en) | Aerated shelf-stable dairy ready-to-drink beverage | |
| JP2008099676A (en) | Coconut milk-containing food and drink and method for improving flavor of the same | |
| JP2007166913A (en) | Protein-containing acidic beverage and method for producing the same | |
| JP5806549B2 (en) | Beverages containing microcrystalline cellulose | |
| JP2007259807A (en) | Protein-containing acid food and drink | |
| JP2006333719A (en) | Method for producing weak acid milk protein-containing drink | |
| JP2004173636A (en) | Stabilizer for sealed bottled milk drink | |
| JP2000300226A (en) | Dispersible composition containing sucrose ester of fatty acic | |
| US11992021B2 (en) | Liquid creamer, method of making, and beverage containing same | |
| JP3713037B2 (en) | Calcium-containing milky acidic beverage and method for producing the same | |
| JP2012139163A (en) | Beverage containing milk fat | |
| Patel et al. | Checking the feasibility of utilizing pectin as a stabilizer in˜ Bhapa dahi | |
| WO2020011532A1 (en) | Shelf-stable ready-to-drink coffee beverage with aeration |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060110 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20051228 |
|
| A521 | Written amendment |
Effective date: 20060131 Free format text: JAPANESE INTERMEDIATE CODE: A523 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20060411 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20060424 |
|
| R150 | Certificate of patent (=grant) or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Year of fee payment: 3 Free format text: PAYMENT UNTIL: 20090512 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100512 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110512 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110512 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120512 Year of fee payment: 6 |
|
| LAPS | Cancellation because of no payment of annual fees |