JP2002300849A - Acidic milk beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an acidic milk beverage having high stability not causing separation/precipitation of protein for a long period of time without impairing flavor and characteristics of product in comparison with a conventional acidic milk beverage using CMC as a stabilizer and to provide a method for acidic milk beverage production, with which any of acidic milk beverages can be stabilized. SOLUTION: This acidic milk beverage contains 0.45-0.55 wt.% of sodium carboxymethyl cellulose and 0.005-0.02 wt.% of gellan gum. This method for producing acidic milk beverage production is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a stable acidic milk beverage and a method for producing the same.

[0002]

2. Description of the Related Art Generally, as an acidic milk beverage containing an acid component and a milk component, fermented milk obtained by inoculating a milk component such as milk, skim milk powder, whole milk powder and the like with a starter such as lactic acid bacteria or yeast and fermenting it. Alternatively, acid milk or the like obtained by adding an acid component such as an organic acid or fruit juice to a lactic acid bacteria beverage or a milk component is known. These acidic milk drinks have a problem that milk proteins coagulated by acid are easily precipitated and separated during storage.

As means for preventing coagulation and precipitation of these milk proteins, for example, a milk protein-reactive gelling agent such as pectin or carrageenan as a stabilizer is mixed and dissolved in milk components and the like.
A method of adding fermented milk has been reported.
In this method, a large amount of a gelling agent is added in order to sufficiently react the milk protein with the gelling agent, so that the viscosity and the gel setting are increased upon cooling, so that beverages and frozen desserts are produced. It could not be applied to the production of fluid liquids such as mixes.

[0004] After dissolving pectin in water in advance,
Hydrate the pectin sufficiently by aging or other means,
By mixing and homogenizing the obtained pectin hydrate with other raw materials, coagulation and precipitation of milk protein can be prevented with a small amount of pectin, and there is also a method for producing acidic milk food without excessive thickening. Although it is known (Japanese Patent No. 3066000), pectin is a natural product, and stable supply is difficult.
There is the problem of relatively high price among stabilizers.

To solve these problems, there is a method using synthetic sodium carboxymethylcellulose (hereinafter referred to as "CMC") or sodium alginate as a stabilizer (Japanese Patent Publication No. 5-7458). In order to prevent coagulation and precipitation of milk protein to the same extent as when used, the amount of addition is inevitably increased, flavor problems such as increased viscosity and poor throat passing, and stabilizer solution during production In particular, when a stabilizer is added to a syrup solution, the viscosity becomes high, and there is a problem in production such as an increase in load on a plate sterilizer.

As for various stabilizers, attempts have been made to improve the texture and the stabilizing power by using them in combination, but it has been difficult to solve the above problems.

[0007]

SUMMARY OF THE INVENTION The present invention is intended to solve problems such as an increase in viscosity and poor taste over the throat and an increase in load on a plate sterilizer even when CMC which is advantageous in terms of supply is used. An object of the present invention is to provide an acidic milk beverage which does not cause a problem in handling at the time of production and a method for producing the same.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in view of such circumstances, and as a result, by adding a certain amount of CMC and gellan gum to acidic milk, without excessively thickening, The present inventors have found that the stability of milk can be favorably maintained, and a flavorful and stable acidic milk beverage can be produced, and the present invention has been completed.

That is, the present invention relates to an acidic milk beverage containing 0.45 to 0.55% by weight of sodium carboxymethylcellulose and 0.005 to 0.02% by weight of gellan gum, Sodium methylcellulose 0.45 to 0.55% by weight
And 0.005 to 0.02% by weight of gellan gum.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As the acidic milk used as a raw material of the acidic milk beverage of the present invention, fermented milk specified by a ministerial ordinance such as milk, lactic acid bacterium drink such as dairy product lactic acid bacterium drink, and sterilization treatment. In addition to milky drinks and kefir containing the applied fermented milk, there may be mentioned those obtained by adding an acid component such as an organic acid or fruit juice to a milk component to make it acidic. In addition, as fermented milk, lactic acid bacteria, bifidobacterium bacteria, yeast, etc. in a solution obtained by diluting milk products such as milk and goat milk, skim milk powder, whole fat milk powder, and fresh cream as they are or as necessary. Or a sterilized product thereof.

The CMC used in the present invention is not particularly limited as long as it is generally used as a thickener, emulsifier, and stabilizer of foods. From 1% solution viscosity of CMC is 40 ~ 150mPa
It is preferable that the degree of etherification of s be 0.8 to 1.0. In other words, when a CMC having a solution viscosity of less than this is used, it is a more preferable product in terms of flavor with less viscous feeling, but it is inferior in stability and causes more separation and sedimentation. Separation and precipitation do not occur, but are not preferred because the viscosity is increased and the flavor is inferior.

The amount of CMC added is 0.45 to 0.55% by weight, preferably 0.1 to 0.5% by weight, based on the whole acidic milk beverage.
50 to 0.55% by weight. The addition amount of CMC varies depending on the non-fat milk solid content and pH of the beverage,
%, The viscosity of the CMC solution becomes extremely high, and the load on the plate sterilizer and pumps becomes high, making it difficult to handle. Products manufactured using the same are also unfavorable because they pass over the throat. On the other hand, if the addition amount is less than 0.45%, the amount of separation / precipitation is large and stabilization cannot be achieved.

Gellan gum is not particularly limited as long as it is generally used as a thickener, emulsifier, or stabilizer of foods, and may be modified or unmodified.
From the viewpoint of easy dissolution in water, those modified and formulated are preferred.

The amount of gellan gum added is 0.005 to 0.5.
02% by weight, preferably 0.01 to 0.015% by weight. If it is less than 0.005%, the effect of stability cannot be obtained, and if it exceeds 0.02%, the viscosity increases, which is not preferable.

[0015] The acidic milk beverage of the present invention is prepared by adding the above-mentioned fixed amount of CM
It can be produced by blending C and gellan gum. That is, the method for producing an acidic milk beverage of the present invention comprises:
Except for adding CMC and gellan gum as stabilizers, the usual method for producing an acidic milk beverage can be applied as it is.
For example, an acidic milk beverage is usually produced by mixing an acidic milk prepared individually and a syrup containing a flavor, a pigment, a saccharide, a fruit juice, a pH adjuster, and the like. The method is applicable.

The method of adding CMC and gellan gum to acidic milk is not particularly limited as long as the stability of the milk component is exerted.
And gellan gum are preferably prepared as an aqueous solution in which both are dissolved in water or a syrup solution obtained by adding a flavor, a pigment, a saccharide, a fruit juice, a pH adjuster and the like, and this is mixed with the acidic milk.

The CMC and gellan gum solution may be prepared by adding water used in general food production to the CMC and gellan gum solution. The melting temperature is CMC
Is preferably 100 ° C. or lower, and gellan gum is preferably 90 ° C. or higher. If the temperature exceeds 100 ° C., the decomposition of CMC is promoted, and if the temperature is 90 ° C. or lower, the gellan gum tends to be insufficiently dissolved. Either one may be used in the dissolving order, and there is no problem if they are dissolved at the same time. However, gellan gum is poor in solubility, and therefore, considering workability, it is preferable to dissolve gellan gum first and then dissolve CMC. For example, dispersing and dissolving gellan gum in an appropriate amount of water at about 90 to 100 ° C., and then cooling it to about 40 ° C. to dissolve the CMC can improve workability, solubility,
It is preferable from the viewpoint of stability after commercialization.

The CMC and gellan gum-containing solution thus prepared is mixed with a syrup solution prepared in advance, if necessary, sterilized, cooled, and then separately prepared acidic milk, ie, milk, skim milk powder, whole milk powder, etc. The milk component is mixed with fermented milk or a lactic acid bacteria beverage fermented by inoculating a starter such as lactic acid bacteria or yeast or a lactic acid bacteria beverage or an acidic milk obtained by adding an acid component such as an organic acid or fruit juice to the milk component, and mixing and stirring as necessary. After pH adjustment, homogenization treatment and sterilization treatment, the mixture can be cooled to obtain the acidic milk beverage of the present invention.

The pH is adjusted as needed to further improve the flavor and physical properties of the acidic milk beverage, and may be adjusted using citric acid, malic acid, lactic acid or the like. The acidic milk beverage of the present invention preferably has a pH of 4.0 to 4.5 from the viewpoint of preventing flavor and coagulation / precipitation of milk protein.

The homogenization treatment may be carried out by a conventional method using a homogenizer. The homogenization treatment is carried out in advance on fermented milk and acid milk such as lactic acid bacteria drink, and then mixed with a CMC and gellan gum-containing solution or syrup. Good.

The acidic milk beverage of the present invention may contain, if necessary, various sugars, emulsifiers, thickeners, sweeteners, thickeners and the like commonly used in acidic milk beverages such as fruit juice. it can. Specifically, sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose and other sugars, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup,
Emulsifiers such as sugar alcohols such as reduced maltose starch syrup, sucrose fatty acid esters, glycerin fatty acid esters, and lecithin;
Juices such as lemon juice, orange juice, berry juice and the like can be mentioned. In addition, vitamin A, vitamin B
, Vitamins such as vitamin C, vitamin D and vitamin E, and minerals such as calcium, iron, manganese and zinc can be added. In addition, gelatin, guar gum, locust bean gum, gelatin, guar gum, and the like, as long as they do not affect the physical properties (syrup viscosity) and palatability of the final product.
Other thickening (stabilizing) agents such as starch, carrageenan, xanthan gum and the like can be used as appropriate.

The obtained acidic milk drink is filled into a container such as a bottle, plastic, paper or the like and sealed to obtain a product.

[0023]

Next, the present invention will be specifically described based on examples.

Example 1 Among the stabilizers shown in Table 1, a stabilizer other than CMC was heated and dissolved at 90 ° C. while stirring with water, and then cooled to 40 ° C. to dissolve CMC. Thereafter, a syrup solution prepared to be 15% sucrose and 12% strawberry juice was mixed with a strawberry flavor in a final concentration of 0.1%, and sterilized at 121 ° C. for 3 seconds on a plate, followed by 10 ° C. Was cooled to obtain a syrup solution. Separately, after sterilizing a 19% skim milk solution at 121 ° C. for 3 seconds on a plate, L.bulgaricus was
And St. thermophilus starter, and add 1 at 37 ° C.
Incubated for 2 hours. After cooling the obtained acidic milk, it was homogenized at 15 MPa, and 550 parts by weight of syrup, 370 parts of acidic milk and 80 parts of water were mixed and stirred to prepare an acidic milk beverage. Next, the prepared acidic milk beverage was filled and sealed at 100 g / l, and
The amount of water separated and the amount of sediment of milk protein when stored at 0 ° C. were confirmed. Table 1 shows the viscosity of the syrup, and Table 2 shows the results of the evaluation of the product viscosity, the amount of sediment, and the flavor on the 14th day of product storage.

[0025]

[Table 1]

[0026]

[Table 2]

From the results in Tables 1 and 2, C was added to the acidic milk beverage.
By using 0.5% by weight of MC and 0.01% by weight of gellan gum (Product 1 of the present invention), it is possible to obtain a product having good storage stability and flavor without excessive thickening or viscosity reduction. all right.

Example 2 Gellan gum was heated and dissolved at 90 ° C. while stirring with water, and then cooled to 40 ° C. to dissolve CMC. Thereafter, sugar, orange juice and flavor were mixed at the weight ratios shown in Table 3, sterilized on a plate at 121 ° C for 3 seconds, and cooled to 10 ° C to obtain a syrup solution. Table 4 shows the syrup viscosity at this time. Separately, a 19% skim milk solution is heated at 121 ° C.
After sterilizing the plate for 3 seconds, L.bulgaricus and St.thermophilu
s starter was added, and the cells were cultured at 37 ° C. for 12 hours.
After cooling the obtained acidic milk, a yogurt homogenized at 15 MPa was prepared, and the same amount of syrup and yogurt were mixed and stirred,
An acidic milk drink was prepared. Next, the prepared acidic milk beverage was added to 10
Table 5 shows the results of confirming the amount of water separation and sedimentation of milk protein when 0 g / l was filled, sealed, and stored at 10 ° C.

From the results shown in Table 5, the acidic milk beverage of the product 2a of the present invention did not show separation and precipitation of milk protein, and had good storage stability and flavor. Thus, it was found that an inexpensive acidic milk beverage having excellent product stability and flavor can be obtained by using a combination of 0.5% by weight of CMC and 0.01% by weight of gellan gum.

[0030]

[Table 3]

[0031]

[Table 4]

[0032]

[Table 5]

Example 3 A product (comparative product 6b, comparative product 7b, inventive product 2b) produced by exactly the same formulation and production method except that the same amount of lemon juice was used instead of orange juice in Example 2 Table 6 shows the properties and flavor confirmation results on the 14th day of storage. When lemon juice was used, the product pH was 4.1 lower than that of orange, but similar results were obtained.

[0034]

[Table 6]

Example 4 Gellan gum was heated and dissolved at 90 ° C. while stirring with water, and then cooled to 40 ° C. to dissolve CMC. Then, sugar, orange juice and flavor were mixed at the weight ratios shown in Table 7, sterilized on a plate at 121 ° C for 3 seconds, and cooled to 10 ° C to obtain a syrup solution. Table 8 shows the syrup viscosity at this time. Separately, a 19% skim milk solution is heated at 121 ° C.
After sterilizing the plate for 3 seconds, L.bulgaricus and St.thermophilu
s starter was added and cultured at 37 ° C. for 12 hours.
After cooling the acidic milk, prepare a yogurt homogenized at 15 MPa, and prepare syrup and yogurt in 80 parts: 20 parts (weight ratio).
And stirred to prepare an acidic milk beverage. Next, 100 g / l of the prepared acidic milk drink was filled, sealed, and stored at 10 ° C. The results of confirming the amount of water separation and the amount of precipitated milk protein are shown in Table 9.

From the results shown in Table 9, the acidic milk beverage of the product 3 of the present invention did not show separation and precipitation of milk protein, and had good storage stability and flavor. Thus, it was found that a similar effect can be obtained even in an acidic milk beverage having a low solid content of non-fat milk.

[0037]

[Table 7]

[0038]

[Table 8]

[0039]

[Table 9]

Example 5 In the formulation of Example 2, the amount of CMC added was from 6.0 g to 4.0.
g, and the amount of gellan gum added was changed from 0.05 g to 0.2 g.
Table 10 shows the results of evaluation of product stability and flavor determined from the syrup viscosity of the product manufactured in the same manner as in Example 1 and the properties after 14 days of storage at 10 ° C.

From the results shown in Table 10, the amount of CMC added was 0.4
Between 5 and 0.55% by weight of gellan gum at 0.005
It can be seen that when used together with 併 用 0.02% by weight, the product stability is about the same as that when 0.6% by weight of CMC is added, and the syrup viscosity is low.

[0042]

[Table 10]

Example 6 In the formulation of Example 1, the amount of CMC added was changed to 0.5 and 0.3% by weight in the final concentration, and the amount of gellan gum was changed to 0.1 and 0.01% by weight, respectively. The product stability during storage at 10 ° C. was confirmed when CMC was used alone and when CMC and gellan gum were used in combination to produce a product. The stability was evaluated by visually observing precipitation, water separation, and the like.
Table 11 shows the results.

[0044]

[Table 11]

As a result, precipitation and water separation could not be prevented by the stabilizer alone, and the product stability was good only when 0.01% by weight of gellan gum was used in combination with 0.50% by weight of CMC. When the amount of CMC added is 0.30% by weight, C
When the amount of MC itself was too small, and gellan gum was used in combination with CMC at 0.1% by weight, a gel-like precipitate was formed, which was presumed to be a reaction product with calcium in yogurt.

[0046]

The acidic milk beverage of the present invention contains C as a stabilizer.
Compared to conventional acidic milk drinks using MC, it has high stability without causing protein separation / precipitation for a long time without impairing the flavor and properties of the product. Also,
According to the production method of the present invention, the milk component, the acid component and the pH can be controlled without manipulating the acidic milk beverage without causing separation and precipitation of the milk protein. Any acidic milk beverage can be stabilized.
In addition, since no new fermentation brewing equipment or ultrafiltration equipment is required, conventional equipment can be used, which is economically advantageous.

Continued on the front page (72) Inventor Hiroshi Sasai 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo F-term of Yakult Honsha Co., Ltd. 4B001 AC03 AC44 EC53 4B017 LK13 LK18 LL05

Claims (2)

[Claims] 1. A carboxymethylcellulose sodium of 0.45 to 0.55% by weight and a gellan gum of 0.001%.
An acidic milk beverage containing 5-0.02% by weight. 2. In the production of an acidic milk beverage, sodium carboxymethyl cellulose is added to the acidic milk in an amount of 0.45 to 0.5%.
5% by weight and 0.005 to 0.02% by weight gellan gum
And a method for producing an acidic milk beverage.