JP2002345401A - Acidic milk beverage containing insoluble solid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an acidic milk beverage containing a stable insoluble solid, wherein the insoluble solid is dispersively stabilized for a long period, and also aggregation of milk components is not caused in spite of containing the insoluble solid. SOLUTION: This acidic milk beverage containing an insoluble solid is such one as to contain milk components, sodium carboxymethyl cellulose and microcrystalline cellulose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milk beverage capable of stably retaining milk components without agglomeration and capable of uniformly dispersing insoluble solids even during long-term storage.

[0002]

2. Description of the Related Art Conventionally, as a method for stably retaining milk components of acidic milk beverages, thickening stabilizers such as water-soluble hemicellulose (water-soluble soybean polysaccharide), pectin, sodium carboxymethylcellulose, and propylene glycol alginate have been used. The compounding is widely performed (JP-A-8-208701, JP-A-8-280366,
See JP-A-266779, JP-A-11-225669 and JP-A-5-7458. However, the addition of these thickening stabilizers causes the protein derived from milk components (milk protein)
Although the effect of preventing aggregation and sedimentation was observed, the effect of preventing the precipitation of milk protein during long-term storage was not sufficient.

Japanese Patent Application Laid-Open No. 10-56960 discloses a method in which milk protein is stabilized with a thickening agent in advance, and then cellulose is blended. It was necessary to carry out the steps for preparing the liquid separately, and the steps were very complicated.

Further, Japanese Patent Application Laid-Open No. 2000-69907 discloses a method in which high-performance pectin and fine cellulose are used in combination. However, it is necessary to use a special pectin, and the dispersion stabilizing effect of milk protein is reduced. It was only the suppression of sedimentation or the improvement of redispersibility, and the dispersion could not be completely stabilized for a long time.

[0005] The technique described above is only a technique for stabilizing milk protein, and has a larger particle size than milk protein.
When containing insoluble solids such as vegetable and pulp puree, matcha, and yellow powder, these insoluble solids cannot be stably dispersed to withstand long-term storage, and depending on the dispersant system, In some cases, the milk component loses its stabilizing effect, causing aggregation and precipitation of the milk component, and in some cases, the commercial value is lost.

On the other hand, as a method of dispersing insoluble solids, a calcium-enriched beverage to which a calcium component is added is used.
Dispersant for calcium-enriched beverages comprising crystalline cellulose and a cellulose derivative obtained by introducing a carboxyalkyl group into a hydroxyl group of cellulose (JP-A-2000-14372), a milk component, insoluble calcium, and A calcium-enriched milk-containing beverage containing a dispersant consisting of crystalline cellulose and κ-carrageenan (JP-A-11-276132) is mentioned.

[0007] However, these methods are effective for neutral milk coffee and milk tea, but when it comes to acidic milk beverages, the stabilizing effect of milk components is still insufficient, and the components and blends of the beverages are not sufficient. Depending on the production process such as the ratio and sterilization, milk protein may be aggregated, and the dispersion of insoluble solids may not be stabilized.

[0008] As described above, in the acidic milk beverage, various methods have been used in the selection of the type and amount of the stabilizer and the production method in order to stabilize the dispersion of the milk component, but the desired effect is achieved. It is still difficult to further stabilize and disperse insoluble solids in the acidic milk beverage, and there has been a demand for a method for improving the dispersion stabilization.

[0009]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of such circumstances, and even if it contains insoluble solids, the solids are dispersed and stabilized for a long time, and the milk It is an object of the present invention to provide an acidic milk beverage containing stable insoluble solids without aggregation of components.

[0010]

Means for Solving the Problems In view of the above-mentioned problems of the prior art, the present inventors have made intensive studies with particular attention to stabilizers. By containing sodium carboxymethylcellulose and microcrystalline cellulose, no aggregation of milk components is observed, no precipitation of insoluble solids is observed, and stable milk dispersion containing insoluble solids, which is stably dispersed over a long period of time, I found what I could do. Furthermore, it has been found that the effect is further enhanced by containing a certain amount of sodium carboxymethylcellulose and microcrystalline cellulose. That is, the present invention relates to an acidic milk beverage containing an insoluble solid, characterized by containing a milk component, sodium carboxymethylcellulose and microcrystalline cellulose.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The acidic milk beverage referred to in the present invention is a fermented milk beverage such as a drink yogurt, a lactic acid bacteria beverage or the like.
And sterilized type), and frozen yogurt and the like, and a milk beverage containing a fermentation step and food containing the milk beverage, or milk components such as milk, whole milk powder, skim milk powder, lactic acid, Drinks and the like acidified by the addition of citric acid and the like can be mentioned.
It means something around 0.

The sodium carboxymethylcellulose (hereinafter abbreviated as CMC-Na) in the present invention is obtained by substituting a carboxymethyl group for a hydroxyl group of glucose of cellulose, and usually has a degree of etherification of 0.6 to 1.5.
Of the degree. CMC-Na used in the present invention is:
Commercially available, for example, Cellogen F-SL, Cellogen F-810A manufactured by Daiichi Kogyo Seiyaku Co., Ltd.
Cellogen F-SB, Cellogen F-820B, Cellogen F
-1220B and the like.

The microcrystalline cellulose referred to in the present invention is a crystalline cellulose having an average particle size of 40 μm or less, more preferably 20 μm or less, further preferably 10 μm or less.
More preferably, a binder obtained by adding a thickening polysaccharide such as xanthan gum, karaya gum, carrageenan, CMC-Na or the like as a binder, grinding with a mechanical shear, and drying if necessary. And a more preferred binder is CMC-Na. In the present invention, it is most preferable to use microcrystalline cellulose using CMC-Na as a binder alone or in combination with microcrystalline cellulose using another thickening polysaccharide as a binder. The crystalline cellulose used in the present invention can be obtained commercially, for example, Avicel RCN-81, Avicel RC-N30, Avicel R manufactured by Asahi Kasei Corporation.
C-591, Avicel CL-611, CEOLUS SC-N
43, CEOLUS SC-700, CEOLUS SC-900 and the like.

The amount of the CMC-Na according to the present invention is 0.05 to 2.0 parts by weight, based on 100 parts by weight of the acidic milk beverage.
The amount is more preferably 0.1 to 1.0 part by weight, and even more preferably 0.2 to 0.6 part by weight. CMC-Na
If the amount is too large, the viscosity will increase and the gel may be formed, which is unsuitable as a beverage.If the amount is less than this, the stability of the milk protein becomes insufficient, and the aggregation and precipitation of the milk protein occur. Happens. The amount of the microcrystalline cellulose according to the present invention is 0.05 to 2.0 with respect to 100 parts by weight of the acidic milk beverage.
Parts by weight, more preferably 0.1 to 1.0 parts by weight, even more preferably 0.3 to 0.7 parts by weight. If the amount of microcrystalline cellulose added is greater than this, the viscosity increases, making it unsuitable for a beverage. If the amount is less than this, the dispersing ability of insoluble solids is not sufficient and precipitation occurs.

The insoluble solids referred to in the present invention are not particularly limited as long as they are solids that are insoluble or hardly soluble in water that can be added to acidic milk drinks, and include, for example, pulp of vegetables and fruits, puree, etc. Fiber, yellow powder, cocoa powder, matcha powder, sesame, azuki, jelly grains, eggshell, insoluble calcium components such as calcium carbonate or the like derived from or synthesized natural components such as shells, and powders such as yeast. .

The amount of the insoluble solid to be added to the acidic milk beverage in the present invention can be appropriately selected depending on the kind of the insoluble solid, but is preferably 0.01 to 50 parts by weight based on 100 parts by weight of the acidic milk beverage. It is possible to exemplify parts.

According to the present invention, it has become possible to provide an acidic milk beverage in which not only the milk component in the acidic milk beverage can be dispersed and stabilized, but also the insoluble solid content is dispersed and stabilized for a long period of time.

[0018]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 and Comparative Examples 1 to 6: Difference in stabilizer
Stability test of acidic milk beverage according to the following formulation, a mixture of sugar and various stabilizers shown in Table 1 was stirred and dissolved at 80 ℃, cooled to 20 ℃, fermented milk, apple puree was added, PH 3.8 with citric acid
After heating to 80 ° C., the homogenizer (147
(00 kPa = 150 kgf / cm ² ), heated to 93 ° C., and hot-packed to prepare an acidic milk beverage. These acidic milk drinks were stored at room temperature for 4 weeks, and the degree of aggregation of milk protein and the dispersibility and redispersibility of puree were examined. The results are shown in Table 1.

Prescription part Sugar 9 Concentrated fermented milk (SNF 20%) 2 Stabilizer Table 1 Apple puree 10 Citric acid Adjust the pH to 3.8 to make the total amount 100

[0021]

[Table 1]

CMC-Na is Cellogen F-810A manufactured by Daiichi Kogyo Seiyaku Co., Ltd. Microcrystalline cellulose is Avicel CL-611 (CMC-Na is used as a binder) manufactured by Asahi Chemical Industry Co., Ltd. SM-522 manufactured by FFI Co., Ltd., and the soybean polysaccharide used were SM-900 manufactured by Saneigen FFI Co., Ltd.

As for the dispersing ability of the puree, the dispersing ability becomes higher as the ratio of the lower separation becomes larger, and the “separation into lower 100%” becomes “completely dispersed”. The redispersibility is indicated by the number of times that the puree is uniformly dispersed after shaking.
The smaller the value, the better the redispersibility.

From Table 1, it can be seen that in the case where CMC-Na and microcrystalline cellulose were used in combination, no aggregation of milk protein was observed and puree was completely dispersed. In contrast, C of Comparative Example 1
MC-Na alone, HM pectin alone in Comparative Example 2, and soybean polysaccharide using Comparative Example 3 did not cause aggregation of milk proteins, but did not disperse puree and had poor redispersibility. In addition, microcrystalline cellulose alone of Comparative Example 4 and Comparative Example 5
The combination of HM pectin and microcrystalline cellulose, and the combination of soybean polysaccharide and microcrystalline cellulose of Comparative Example 6 caused aggregation and precipitation of milk protein and did not show any puree dispersibility. In addition, the milk protein aggregated and the liquid became a transparent layer, resulting in no commercial value.

Examples 2 to 11: CMC-Na and microcrystalline cell
An acidic milk beverage was prepared in the same manner as in Example 1 except that the combination test stabilizer shown in Table 2 was used in combination with lulose, and the same evaluation as in Example 1 was performed. The results are also shown in Table 2.

[0026]

[Table 2]

Microcrystalline cellulose: Avicel RCN-30; Xanthan gum and dextrin used as binder Microcrystalline cellulose: Avicel RCN-81; Karaya gum and dextrin used as binder Microcrystalline cellulose: Avicel CL-611; C as binder
Microcrystalline cellulose using MC-Na: CEOLUS SC-700; C as binder
MC-Na, using dextrin

As shown in Table 2, CMs of Examples 2 to 11
In all of the cases where C-Na and crystalline cellulose were used in combination, no aggregation of the milk component was observed and the puree dispersibility was high. In particular, CM as a binder for microcrystalline cellulose
Those using microcrystalline cellulose and using C-Na had higher dispersing ability. Further, it was found that the dispersing ability of microcrystalline cellulose using xanthan gum and karaya gum as microcrystalline cellulose was improved when used in combination with the use of CMC-Na.

Example 12 Preparation of Acidic Milk Beverage (Peach) A powder mixture of sugar, microcrystalline cellulose and CMC-Na was added to water, stirred and dissolved at 80 ° C. for 10 minutes, cooled, and milk, fruit juice and puree were added. PH 3 with citric acid solution.
8 and then heated to 80 ° C., after addition of the dye, the total amount was adjusted and homogenized (pressure 14700 kPa = 150 kgf /
cm ² ), heated to 93 ° C., added with a flavor, and hot-packed to obtain an acidic milk beverage (peach).

Formulation part milk 35 sugar 4 sucralose 0.007 microcrystalline cellulose 0.6 CMC-Na 0.5 5 times concentrated white peach transparent juice 2 peach puree 5 pigment (SR Red K-3 *) 0.03 fragrance (peach) Flavor NO.60449 *) 0.10 Citric acid solution Adjusted to pH 3.8 Total 100

Example 13 Preparation of Smoothie Fructose-glucose liquid sugar, CMC-Na and microcrystalline cellulose were added to 50 parts of water, stirred and dissolved at 80 ° C. for 10 minutes, cooled to room temperature, and fermented milk, mango puree and Fruit juice was added, the pH was adjusted to 4.0 with a citric acid solution, heated to 80 ° C., the whole amount was adjusted, and then homogenized (pressure 14700 kPa).
= 150 kgf / cm ² ) and heated to 93 ° C. for sterilization, then flavor was added and filled into a container to prepare a smoothie.

Formulation part Fructose glucose liquid sugar 8.5 Microcrystalline cellulose 0.6 CMC-Na 0.5 Fermented milk 5 Mango puree 7 Double concentrated banana juice (clear) 3.5 Five concentrated white peach juice (clear) 1 .2 Fragrance (Mango flavor NO.65215 *) 0.1 Fragrance (banana flavor NO.3509 *) 0.03 Fragrance (peach flavor NO.60449 *) 0.03 Citric acid pH adjusted to 4.0 with water Total 100

Example 14 Preparation of Cream Cheese Beverage A powder mixture of sugar, CMC-Na and microcrystalline cellulose was put into a mixture of water and a reduced starch hydrolyzate, stirred at 80 ° C. for 10 minutes, dissolved and cooled, and then stabilized. The solution was used. Separately, add skim milk powder, cream cheese and an emulsifier, and add
After stirring and dissolving for a minute, the mixture was cooled to give a milk solution. This stabilizer solution and the milk solution are mixed, lemon transparent juice is further added, the pH is adjusted to 4.0 with a citric acid solution, and the mixture is heated to 80 ° C. and homogenized with a homogenizer (pressure: 14700 kPa = 150 kgf).
/ Cm ² ), heated to 93 ° C., added a flavor, filled in a bottle, and prepared a cream cheese beverage.

Formulation example Cream cheese 3.5 Skim milk powder 1.7 Sugar 7 Reduced starch decomposition product (PO-40; manufactured by Towa Kasei Kogyo Co., Ltd.) 2.5 Emulsifier (homogen NO. 897 *) 0.2 Microcrystalline cellulose 0.2 3 CMC-Na 0.6 Lemon transparent juice 1.1 Flavor (cream cheese essence NO.53131 *) 0.05 Flavor (lemon essence NO.64980 (N) *) 0.1 Flavor (crocodile flavor NO.65306 * ) Adjust pH to 4.0 with 0.01 citric acid solution and adjust to 100 with water.

Example 4: Preparation of pasteurized lactic acid bacterium drink containing matcha In the following formulation, sugar, microcrystalline cellulose and CMC
-Na is added to the hot water with stirring, and the mixture is dissolved by stirring at 80 ° C for 10 minutes and then cooled to 20 ° C. Fermented milk, matcha, flavor and pigment were added, and the pH was adjusted to 4.0 with a citric acid solution to adjust the total amount. Heat to 85 ° C., homogenize with a homogenizer (14700 kPa = 150 kgf / cm ² ), UHT
After sterilization (taken out at 130 ° C. for 30 seconds at a temperature of 10 ° C.), the mixture was filled to obtain a pasteurized lactic acid bacterium drink containing matcha.

Formulation Example Part Fermented milk (non-fat milk solid 20%) 15 Sugar 9 Microcrystalline cellulose 0.5 CMC-Na 0.3 Matcha 0.5 Perfume (Matcha flavor No. 67003 *) 0.1 Pigment (melon) Color L) 0.03 citric acid solution, adjusted to pH 4.0, adjusted to a total of 100 with water

Claims (2)

[Claims] 1. An acidic milk beverage containing an insoluble solid, characterized by containing a milk component, sodium carboxymethylcellulose and microcrystalline cellulose. 2. The contents of sodium carboxymethylcellulose and microcrystalline cellulose are 0.05 to 2.0 parts by weight and 0.05 to 2.0 parts by weight, respectively, based on 100 parts by weight of the acidic milk beverage. The acidic milk beverage according to claim 1.