JP2002281895A - Weakly acidic milk drink and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a weakly acidic milk drink, stably sterilizable by heating without causing the coagulation of milk protein and free from the precipitation of milk protein during storage. SOLUTION: A weakly acidic milk drink giving smooth feeling to the palate and having excellent taste and flavor and high thermal stability is produced by formulating a phosphoric acid salt and a citric acid salt, a phosphoric acid salt and a polysaccharide having high reactivity to calcium, or a phosphoric acid salt, a citric acid salt and a polysaccharide having high reactivity to calcium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mildly acidic milk beverage which is stable without aggregation of milk protein even when sterilized by heating, and which does not cause precipitation of milk protein during storage, and a method for producing the same. The weakly acidic milk beverage of the present invention has a good taste and a good taste without feeling rough, despite being heat sterilized, and can be chilled because it is heat sterilized.

[0002]

2. Description of the Related Art For example, as a mildly acidic milk drink having a pH in the range of 5.4 to 6.1, a milk to which quark cheese is added has a fresh feeling, a good cheese flavor of quark cheese and a good milk flavor. It becomes a milk drink having a milk flavor. In addition, a product obtained by adding fruit juice such as strawberry to milk is a milk beverage in which natural flavor derived from fruit juice matches good milk flavor of milk. Further, a mixture of milk and vegetable juice such as carrot is a milk drink that feels the freshness of vegetable juice and milk. The weakly acidic milk beverage having such characteristics provides a new way of drinking milk, and its demand is expected to greatly increase in the future. However, when a milk beverage is sterilized by heating under a weakly acidic condition of pH 5.4 to 6.1, there is a problem that milk protein aggregates and milk protein precipitates during storage, and a weakly acidic milk beverage lacks product suitability. there were.

[0003] By the way, the following conventional techniques are known in relation to acidic milk drinks. For example, an acidic milk beverage free from precipitation produced by adding a stabilizer such as pectin to milk and then adding fruit juice or the like (Japanese Patent Laid-Open No. 5-43), and a mixture of low molecular weight pectin and pectin are added. The acidic milk beverage (JP-A-7-264977) whose viscosity has been reduced by adjusting the non-fat milk solid content to 2% or less and adding citric acid in a specific temperature range to enhance the stability. Acidic milk drinks (JP-A-60-12930), casein in which coagulation is prevented in an acidic aqueous solution by mixing cyclic phosphate and polysaccharide with sodium caseinate or calcium caseinate (JP-A-56-151)
No. 463), an acidic milk beverage containing alginic acid or alginate to suppress precipitation of milk protein (Japanese Patent Laid-Open No. 1-2152).
39, JP-A-3-206838) and the like. But,
With these techniques, it is not possible to obtain a good-quality milk protein beverage having a high milk protein concentration and a high pH of 5.4 to 6.1.

[0004]

SUMMARY OF THE INVENTION The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, they have found that phosphate and citrate are blended or that the reactivity between phosphate and calcium is reduced. By mixing a high polysaccharide, or by mixing a phosphate, citrate, and a polysaccharide having high reactivity to calcium, the milk protein is stable without aggregation even when heat sterilized, In addition, it has been found that it is possible to produce a weakly acidic milk beverage having a pH in the range of 5.4 to 6.1 in which no precipitation of milk protein occurs during storage. Therefore, the present invention is a weakly acidic milk beverage which is stable without aggregation of milk protein even when heat sterilized, and does not cause precipitation of milk protein during storage, and has a pleasant taste without feeling rough. It is an object to provide a good weakly acidic milk beverage.

[0005]

According to the present invention, there is provided a weakly acidic milk beverage which is stable without aggregation of milk protein even when sterilized by heating, and which does not cause precipitation of milk protein during storage. In order to provide a mildly acidic milk drink with a good taste and a pleasant taste without feeling, a combination of phosphate and citrate, or a combination of phosphate and a polysaccharide having high reactivity to calcium, Alternatively, a phosphate, a citrate, and a polysaccharide having high reactivity with calcium are blended into a weakly acidic milk beverage. Essentially, most of the calcium contained in milk is bound to casein, but as the pH of milk becomes acidic, the calcium bound to casein is released as calcium ions. Therefore, compared to milk in the neutral range, milk in the weakly acidic range has more calcium ions, which is a major factor in reducing the thermal stability of milk in the weakly acidic range ( P. Walstra and
R. Jenness (1984) Casein Micelles, In Dairy Chemi
stry and Physics, John Wiley & Sons, pp229-253).
That is, when milk in a weakly acidic region is heated, calcium ions are converted into calcium phosphate to promote binding to casein micelles and promote denaturation of whey protein. Then, the casein micelle to which calcium phosphate is bound and the whey protein are bound, and the casein micelles aggregate.

[0006]

DETAILED DESCRIPTION OF THE INVENTION In the present invention, phosphate and citrate are blended, phosphate and a polysaccharide having high reactivity to calcium are blended, or phosphate and citrate are blended. And a polysaccharide having a high reactivity to calcium, to produce a weakly acidic milk beverage in which milk proteins do not aggregate even when heat sterilized. Examples of the phosphate that can be used here include sodium polyphosphate, potassium polyphosphate, sodium diphosphate, potassium diphosphate, sodium monophosphate, potassium monophosphate, and the like. Examples of the citrate include sodium citrate, potassium citrate Etc.,
Polysaccharides having high reactivity to calcium include sodium alginate, low methoxyl pectin (LM pectin), gellan gum, carboxymethyl cellulose and the like. In the present invention, it is essential to use a phosphate, but at least one or more of citrate or a polysaccharide having high reactivity to calcium may be used in combination with the phosphate. That is, in order to exert the effect only with the phosphate, it is necessary to increase the amount of the phosphate added, and as a result, the salty taste becomes strong and the influence on the flavor is increased. However, when the added amount of the phosphate is reduced, the heat stability is deteriorated, so that aggregation and precipitation of the milk protein are caused. Therefore, in order to produce a weakly acidic milk beverage that maintains a good flavor and also has good heat stability, it is used in combination with phosphate to make citrate, sodium alginate, LM pectin, gellan gum, carboxymethyl cellulose. Use polysaccharides having high reactivity to calcium, such as. The amount of these additives is preferably 0.01 to 0.5%. If the amount is less than 0.01%, no effect is exhibited, and if it exceeds 0.5%, the flavor is greatly affected.

[0007] The technology of the present invention is that the pH of a weakly acidic milk drink is 5.4.
It can be applied to the range of ~ 6.1. In milk drinks with a pH of less than 5.4, it is difficult to suppress the aggregation and precipitation of milk proteins due to heating, and in milk drinks with a pH of more than 6.1, the heat stability of milk proteins is high. It is not necessary to apply the technology of the invention. In addition, the technology of the present invention, the milk solid content of the weakly acidic milk beverage is 3-12%
Can be applied. Milk solids content
Less than 3% of weakly acidic milk drinks have a poor milky feeling, become watery, and are unfavorable in flavor, and if the milk solids content exceeds 12%, aggregation of milk protein due to heating of milk protein may occur. It is difficult to suppress precipitation. When producing the weakly acidic milk beverage of the present invention, after dissolving a predetermined amount of phosphate, citrate, and polysaccharide in water,
It is advisable to add and mix milk ingredients such as milk, skim milk and cheese. Also, a predetermined amount of phosphate, citrate, polysaccharide, milk, skim milk, or dissolved together with milk ingredients such as cheese, or after mixing milk, skim milk, milk ingredients such as cheese It may be added and dissolved. However, thermal stability can be further improved by dissolving in water in advance. When gellan gum is added, it must be added to water and heated to 90 ° C. in order to completely dissolve gellan gum. Then, the raw material in which the phosphate and citrate or polysaccharide are dissolved is adjusted to have a desired pH, and then subjected to heat sterilization, and then cooled and homogenized to obtain the weakly acidic milk of the present invention. Get a drink.

In the present invention, the milk raw materials that can be used include milk, skim milk, whey, cream and the like, concentrated milk and milk powder thereof, natural cheese such as fresh cheese, butter, fat spread and the like. , Various fruit juices, vegetable juices, coffee, tea, etc. can also be used in addition to the milk ingredients, and further, if necessary, additives such as sugars, sweeteners, flavors, pigments, etc. may be used. it can. In addition, as a method of weakly acidifying milk drinks, a method of adding dairy products such as fresh cheese or acid whey, lactic acid, citric acid, organic acids such as malic acid, phosphoric acid, inorganic acids such as hydrochloric acid, citric acid, Hydrochloric acid, acetic acid, sodium citrate,
PH adjusters such as sodium carbonate and sodium hydroxide, a method of adding an acidic substance such as fruit juice, a method of adding a microorganism such as a lactic acid bacterium that produces an organic acid, a method of using the above methods in combination, and the like can be employed. . Further, in the present invention, heat sterilization or long-life heat sterilization capable of normal chilled circulation may be applied, and by performing homogenization treatment after heat sterilization, the tissue is further smoothed, the mouthfeel is good, and drinking is possible. It will be easy.

Hereinafter, the present invention will be described in more detail with reference to Examples. In addition, about the presence or absence of aggregation, the state after heat sterilization was visually observed, and when there was no aggregation, it was indicated by ○, and when there was aggregation, it was shown by ×. In addition, for sensory evaluation, roughness and flavor were evaluated by ten specialized panelists, and the average score was shown. The evaluation points were as follows, and it was determined that the product suitability was good when the average point was 4 points or more. Roughness 5 points: No roughness was felt, and it was good. 4 points: Roughness is slightly felt, but is generally good. 3 points: Some roughness is felt. 2 points: feel rough. 1 point: Strong roughness is felt. Flavor 5 points: Very good. 4 points: good. 3 points: Neither. 2 points: Somewhat bad. 1 point: bad. Further, with respect to the precipitation rate, a 100 g sample was collected in a test tube immediately after production, allowed to stand at 10 ° C. for 2 weeks, the supernatant was removed by a gradient method, and the weight of the precipitate (a) was measured. Calculated the precipitation rate. In the present invention, it is assumed that the precipitation rate is 0.2% or less and the product suitability is good. Precipitation rate (%) = (a / 100) × 100

[0010]

Example 1 Phosphate, citrate and / or polysaccharide were added to 233 g of water at the ratios shown in Table 1, and treated with a TK homomixer (TK ROBOMICS, manufactured by Tokushu Kika Kogyo). (6,000 rpm, 1 minute). Next, 536 g of milk was added, and the mixture was again treated with a TK homomixer (6,000 rpm, 1 minute). Then, 231 g of quark was added, treated again with a TK homomixer (6,000 rpm, 1 minute), adjusted to pH 5.8 with lactic acid or sodium hydroxide, and then sterilized by heating at 90 ° C. The presence or absence of milk protein aggregation was visually confirmed. This was cooled and treated with a TK homomixer (6,000 rpm, 1 minute) to obtain quark milk, and its sensory evaluation was performed. The results are shown in Table 1.

[0011]

[Table 1]

According to this, sodium polyphosphate 0.2
% And sodium citrate 0.4% did not show any aggregation of milk protein, no roughness and good heat stability, but had strong salty and sour tastes and flavor. Then it was not preferable. On the other hand, when the sodium polyphosphate content was reduced to 0.1% and sodium citrate, sodium alginate, which is a polysaccharide having high reactivity to calcium, LM pectin, gellan gum, and carboxymethyl cellulose were added, aggregation of milk protein was reduced. It was not observed, there was no roughness, the heat stability was good, and the flavor was good. further,
The content of sodium polyphosphate was reduced to 0.1%, and propylene glycol alginate (PGA), H
In the case of adding M pectin and agar, aggregation of milk protein was observed, there was roughness, poor heat stability,
It was not preferred in terms of flavor. In addition, the sodium citrate content was reduced, and sodium alginate, LM pectin, gellan gum and carboxymethyl cellulose, which are polysaccharides having high reactivity to calcium, were added, and an attempt was made to obtain one having good heat stability. Those with good heat stability had strong salty and sour tastes, and could not obtain desirable flavors. Therefore, no aggregation of milk protein was observed, no roughness, and after storing quark milk with good flavor at 10 ° C. for 1 week, the same sensory evaluation was performed, and the amount of sediment was measured to calculate the sedimentation rate. . The results are shown in Table 2.

[0013]

[Table 2]

According to this, the quark milk subjected to the preservation test showed no roughness, good flavor and very little precipitation after storage for one week.

[0015]

Example 2 1 g of sodium polyphosphate, 2 g of sodium citrate and 1 g of sodium alginate were added to 491 g of water, and the mixture was treated with a TK homomixer (TK ROBOMICS, manufactured by Tokushu Kika Kogyo Co., Ltd.) (6,000 rpm, 1 minute). went. Next, 356 g of milk was added, and the mixture was again treated with a TK homomixer (6,000 r).
pm, 1 minute). Then, 153 g of quark was added, and the mixture was again subjected to TK homomixer treatment (6,000 rpm, 1 minute), adjusted to the respective pHs shown in Table 3 with lactic acid or sodium hydroxide, and then heated at 120 ° C. for 2 seconds. Heat sterilization was performed, and the presence or absence of aggregation of milk protein was visually confirmed. It is cooled and treated with a TK homomixer (6,000 rp).
m, 1 minute) to obtain quark milk, and its sensory evaluation was performed. The results are shown in Table 3.

[0016]

[Table 3]

According to the results, those having a pH of 5.4 to 6.1 showed no aggregation of milk protein, no roughness, good heat stability, and good flavor. However, in the case of pH 6.2, aggregation of milk protein was not observed, there was no roughness, and the heat stability was good, but there was no cheese flavor and the freshness was poor. 10 quark milk
After storage at ℃ for 1 week, perform the same sensory evaluation,
The amount of the precipitate was measured and the precipitation rate was calculated. The results are shown in Table 4.

[0018]

[Table 4]

According to this, pH 5.4 to
The quark milk of 6.1 had no roughness, good flavor and very little precipitate after storage for one week.

[0020]

Example 3 As shown in Table 5, the milk solid content was adjusted and the effect was examined.

[0021]

[Table 5]

To each amount of water, 1 g of sodium polyphosphate, 2 g of sodium citrate and 1 g of LM pectin were added, and treated with a TK homomixer (TK ROBOMICS, manufactured by Tokushu Kika Kogyo Co., Ltd.) (6,000 rpm, 1 minute) Was done. Next, each amount of milk was added, and TK homomixer treatment (6,000 rpm, 1 minute) was performed again. Then, each amount of quark was added, TK homomixer treatment (6,000 rpm, 1 minute) was performed again, the pH was adjusted to 5.8 with lactic acid or sodium hydroxide, and then heat sterilization at 120 ° C for 2 seconds. Was performed, and the presence or absence of aggregation of milk protein was visually confirmed. It is cooled and treated with a TK homomixer (6,000 rp).
m, 1 minute) to obtain quark milk, and its sensory evaluation was performed. Table 6 shows the results.

[0023]

[Table 6]

According to the results, those having a milk solids content of 3 to 12% showed no aggregation of milk proteins, no roughness, good heat stability, and good flavor. However, when the milk solid content was 2%, no aggregation of milk protein was observed, and there was no roughness and the heat stability was good, but it was watery and poor in milky feeling. After storing this quark milk at 10 ° C. for one week, the same sensory evaluation was performed, and the amount of sediment was measured to calculate the sedimentation rate. Table 7 shows the results.

[0025]

[Table 7]

According to this, quark milk having a milk solid content of 3 to 12% subjected to a preservation test showed no roughness, good flavor, and very little precipitation after storage for one week. Was.

[0027]

Example 4 1 g of sodium polyphosphate, 2 g of sodium citrate and 1 g of sodium alginate were added to 600 g of water, and the mixture was treated with a TK homomixer (TK ROBOMICS, manufactured by Tokushu Kika Kogyo) (6,000 rpm, 1 minute). went. Then milk 2
50 g was added and treated again with the TK homomixer (6,000 rp).
m, 1 minute). And 5 times concentrated strawberry juice 150
g, and re-treated with a TK homomixer (6,000 rp)
m, 1 minute) and adjusted to the respective pH values shown in Table 8 with lactic acid or sodium hydroxide, and then heat sterilized at 140 ° C. for 2 seconds to visually confirm the presence or absence of aggregation of milk proteins. It is cooled and treated with a TK homomixer (6,
(000 rpm, 1 minute) to obtain strawberry milk, and its sensory evaluation was performed. Table 8 shows the results.

[0028]

[Table 8]

According to the results, those having a pH of 5.4 to 6.1 had no observed milk protein aggregation, had no roughness, had good heat stability, and had a favorable flavor. However, in the case of pH 6.2, aggregation of milk protein was not observed, there was no roughness, and the heat stability was good, but the fresh feeling was poor. After storing this strawberry milk at 10 ° C. for one week, the same sensory evaluation was performed, and the amount of sediment was measured to calculate the sedimentation rate. Table 9 shows the results.

[0030]

[Table 9]

According to this, pH 5.4-
Strawberry milk of 6.1 had no roughness, good flavor, and very little precipitation after storage for one week.

[0032]

Example 5 1 g of sodium diphosphate, 2 g of sodium citrate and 1 g of gellan gum were added to 50 g of water, and the mixture was treated with a TK homomixer (TK ROBOMICS, manufactured by Tokushu Kika Kogyo Co., Ltd.) (6,000 rpm, 1 minute). After heating at 90 ℃,
Cool. Next, 415 g of milk was added, and the mixture was again treated with a TK homomixer (6,000 rpm, 1 minute). And
535 g of reduced carrot juice was added, and the mixture was again treated with a TK homomixer (6,000 rpm, 1 minute) and adjusted to the respective pH values shown in Table 10 with lactic acid or sodium hydroxide.
Heat sterilization was performed at 120 ° C. for 2 seconds, and the presence or absence of aggregation of milk protein was visually confirmed. Further, this was cooled and treated with a TK homomixer (6,000 rpm, 1 minute) to obtain carrot milk, and its sensory evaluation was performed. Table 10 shows the results.

[0033]

[Table 10]

According to the results, those having a pH of 5.4 to 6.1 did not show aggregation of milk proteins, had no roughness, had good heat stability, and had a favorable flavor. However, in the case of pH 6.2, aggregation of milk protein was not observed, there was no roughness, and the heat stability was good, but the fresh feeling was poor. After storing the carrot milk at 10 ° C. for one week, the same sensory evaluation was performed, and the amount of sediment was measured to calculate the sedimentation rate. Table 11 shows the results.

[0035]

[Table 11]

According to this, pH 5.4 to
The carrot milk of 6.1 had no roughness, good flavor, and very little precipitate after storage for one week.

[0037]

According to the present invention, by mixing a phosphate with a polysaccharide having a high reactivity to citrate and / or calcium, milk protein is not aggregated even by heat sterilization and is stable. In addition, it is possible to produce a weakly acidic milk beverage having a pH in the range of 5.4 to 6.1 at which milk protein does not precipitate even during storage. Further, according to the present invention, since the milk solid content is 3.0 to 12.0%, and a weakly acidic milk beverage having a pH of 5.4 to 6.1 can be produced, quark milk to which quark is added has a fresh feeling, And it has a good cheese flavor and milky feeling derived from quark, and in milk with fruit juice, the natural flavor and milky feeling derived from fruit juice match, and in milk with vegetable, freshness from vegetables and milk Nature is preferred.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Toshiaki Shioya 4-4-1 Shiokakacho, Ome-shi, Tokyo Esthet Kawabe 1-505 F-term (reference) 4B001 AC03 AC45 AC46 EC53 4B017 LC07 LC10 LK01 LK08 LK13 LP13 LP14

Claims (4)

[Claims] 1. A weakly acidic milk beverage having good heat stability, characterized by containing any of the following (a) to (c). (A) Phosphate and citrate (b) Polysaccharide having high reactivity to phosphate and calcium (c) Polysaccharide having high reactivity to phosphate, citrate and calcium 2. The weakly acidic milk beverage according to claim 1, wherein the polysaccharide having a high reactivity with calcium contains at least one polysaccharide selected from sodium alginate, low methoxyl pectin, gellan gum and carboxymethyl cellulose. 3. The weakly acidic milk beverage according to claim 1, wherein the milk solid content is 3.0 to 12.0% by weight. 4. A raw material containing a milk solid content is added with any of the following (a) to (c) and mixed to adjust the pH to 5.4 to
A method for producing a weakly acidic milk beverage having good heat stability, comprising heat sterilization, cooling and homogenization after adjusting to 6.1. (A) Phosphate and citrate (b) Polysaccharide having high reactivity to phosphate and calcium (c) Polysaccharide having high reactivity to phosphate, citrate and calcium