JP2005323530A - Acidic milk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acidic milk beverage reduced in aggregation and/or precipitation of milk proteins caused when the acidic milk beverage is heated and stored for a long period of time, satisfactorily providing the flavor of milk components, reduced in viscocity, and having refreshing feeling. <P>SOLUTION: This acidic milk beverage comprises water-soluble hemicellulose and HM (high methoxyl) pectin at a rate of 5:3 to 1:0. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention suppresses aggregation / precipitation of milk protein that occurs when an acidic milk beverage is stored in a warmed state for a long period of time, and the flavor of milk components is sufficiently felt, viscosity is suppressed, and a refreshing acidic milk Regarding beverages.

  With the diversification of consumer tastes, various types of milk beverages have come to the market, and acidic milk beverages containing a certain amount of milk protein components have also been produced. When milk protein is contained in an acidic beverage, there is a problem that the milk protein aggregates during storage. As a solution, thickening stability of water-soluble hemicellulose, HM pectin, sodium carboxymethylcellulose, propylene glycol alginate, etc. Mixing agents is widely performed (see Patent Document 1, Patent Document 2, and Patent Document 3).

  Among them, yogurt with fermented milk containing water-soluble soybean polysaccharide and HM pectin in a ratio of 2: 1 (see Patent Document 4 Table 5), low juice containing fruit juice and / or vegetable juice containing milk, soybean dietary fiber and pectin Regarding caloric milk-containing acidic beverages, milk-containing acidic beverage products containing soybean dietary fiber and pectin in a ratio of 0.18%: 0.14% (9: 7) are described (see Examples in Patent Document 5). However, the yogurt drink of Patent Document 4 has stability in refrigerated storage, and the milk-containing acidic drink of Patent Document 5 has stability after standing at room temperature for 2 months and after an accelerated storage test (55 ° C. for 5 days). Are only described to be stable.

  In addition, with the improvement of consumer preference, not only traditional refrigerated acidic milk drinks, but also hot-type acidic milk stored and displayed in the warm state in vending machines and convenience stores in winter. There is also a demand for beverages. However, when an acidic milk beverage is stored at a temperature of about 60 ° C., milk protein aggregation may occur even when the above water-soluble hemicellulose or pectin is used, and there appears to be no apparent precipitation. However, there was an upper space in the upper layer that was thought to be caused by milk protein aggregation.

  In this way, in acidic milk beverages, the type and amount of stabilizer are selected in order to stabilize the dispersion of milk components. In particular, milk protein aggregation and precipitation when stored under warm conditions No method has been found to suppress this.

JP-A-8-208701 JP-A-8-280366 JP-A-11-225669 JP-A-5-7458 JP 2001-190220 A

  In view of such circumstances, the present invention significantly suppresses aggregation / precipitation of milk proteins even under long-term warmed storage, and also allows the flavor of milk components to be sufficiently felt, viscosity reduced, and refreshing feeling. It aims at providing acidic milk drink with.

  The inventors of the present invention have made extensive studies in view of the above-described problems of the prior art. As a result, the acidic milk beverage contains water-soluble hemicellulose and HM pectin in a ratio of 5: 3 to 1: 0. The milk protein aggregation / precipitation is significantly suppressed even during storage in the warmed state for a long period of time, and the flavor of the milk components is sufficiently felt and the viscosity is suppressed to produce a refreshing acidic milk beverage. The headline and the present invention were completed.

  According to the present invention, it is possible to produce a refreshing acidic milk beverage in which aggregation and precipitation of milk raw materials are significantly suppressed even under acidic conditions, and the flavor of milk components is sufficiently felt and viscosity is suppressed.

  The acidic milk drink as referred to in the present invention is a milk drink containing a fermentation process such as a fermented milk drink (sterilized type) such as a lactic acid bacteria drink and a food containing the milk drink, or milk, whole milk powder, skim milk powder, soy milk, etc. Examples include beverages that are acidified by adding organic acids such as lactic acid and citric acid to milk raw materials (direct acid milk type), and the pH is 3.0 to 6.0, preferably 3.3 to 4. .5 or so.

  In the present invention, the ratio of water-soluble hemicellulose and HM pectin to be blended in an acidic milk beverage is characterized by being 5: 3 to 1: 0, more preferably 3: 1 to 7: 1. Conventionally, it is known that these stabilizers are used for the suppression of precipitation of milk proteins contained in acidic milk beverages. By using water-soluble hemicellulose and HM pectin in combination, they can be stabilized by refrigeration or storage at room temperature. It is also known to increase the nature. However, there is no knowledge about the storage stability in the warmed state, and there is a system that promotes aggregation and precipitation depending on the blending ratio even if water-soluble hemicellulose or HM pectin is blended.

  According to the present invention, by containing water-soluble hemicellulose and HM pectin in a ratio of 5: 3 to 1: 0 in an acidic milk beverage, milk protein is aggregated and stored even after storage for 2 weeks or more in a heated state at about 60 ° C. Precipitation can be significantly suppressed. Furthermore, by including in a ratio of preferably 3: 1 to 7: 1, the aggregation / precipitation of milk protein is significantly suppressed even after storage for 4 weeks or more in a heated state of about 60 ° C., or the upper layer of the beverage It is now possible to significantly suppress the upper gap generated in the case.

  In the present invention, “an acidic milk beverage that is stable even after warming and storage” refers to a milk protein that is stored in a warmed state at 60 ° C. for 2 weeks or more or for 4 weeks or more. It means that agglomeration / precipitation is significantly suppressed and the upper gap generated in the upper layer of the beverage can be significantly suppressed. In addition, the state where “flocculation / precipitation of milk protein is significantly suppressed and the upper gap generated in the upper layer of the beverage can be significantly suppressed” means that separation due to milk protein aggregation or upper gap in the upper part is visually observed. Also, the sedimentation rate (approximately 50 g of the sample in a centrifuge tube was centrifuged at 3000 rpm for 20 minutes, the supernatant was discarded, the centrifuge tube was turned upside down to remove water sufficiently, and the amount of precipitation was measured. Sample weight × 100 (unit%)) is 1.0% or less.

  The water-soluble hemicellulose referred to in the present invention is made from oil seeds (soybeans, palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) and beans (red beans, peas, etc.). Using cereals or koji from which fats, proteins, starches have been removed by the method, they are used under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C or higher and 130 ° C or lower. Preferably, it is thermally decomposed at 100 ° C. or higher and 130 ° C. or lower to fractionate the water-soluble fraction, and then dried as it is or, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to form a hydrophobic substance or low molecular weight substance It can be obtained by removing and drying.

  If the raw material is soy, it can be used as a by-product when producing tofu, soy milk and separated soy protein. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to several millions, and approximately 80% or more of its composition is a polysaccharide, and additionally contains crude ash, crude protein and moisture. In addition, galactose is the most constitutive sugar, followed by uronic acid and arabinose, other xylose, fucose, rhamnose and glucose.

  Although the above-mentioned thing is mentioned as a raw material of the water-soluble hemicellulose of this invention, From the surface of solubility or industrial property, the thing derived from beans, especially the thing derived from a soybean, especially a cotyledon is preferable. This water-soluble hemicellulose can be obtained commercially, and examples thereof include SM-700, SM-900, SM-1200 and the like manufactured by San-Ei Gen FFI Co., Ltd.

  The addition amount of the water-soluble hemicellulose is blended with HM pectin in the above ratio, but is preferably 0.01 to 10% by weight, preferably 0.05 to 1% by weight in the acidic milk beverage.

  Pectin is an acidic polysaccharide having α-D-galacturonic acid as a main chain component, which exists as a cell wall component in vegetables and fruits. Galacturonic acid constituting pectin is partially methyl esterified, and is divided into LM (low methoxyl) pectin and HM (high methoxyl) pectin depending on the degree of esterification. In the present invention, HM pectin having an esterification degree of 55 or more, preferably 60 or more, more preferably 65 or more is used. Such pectin is commercially available, and examples thereof include SM-478 and SM-666 manufactured by San-Ei Gen FFI Co., Ltd.

  The addition amount of HM pectin is blended with the water-soluble hemicellulose in the above proportion, but is preferably 0.01 to 1% by weight, more preferably 0.03 to 0.4% by weight in the acidic milk beverage.

  The acidic milk beverage of the present invention preferably has a viscosity of 1 to 20 mPa · s in the end, but is preferably set as low as possible within this range. By setting to such a viscosity, it can be set as the liquid property which has little pasty feeling and is easy to feel a refreshing feeling.

  Furthermore, in the present invention, in addition to water-soluble hemicellulose and HM pectin, insoluble cellulose such as fermented cellulose, microfibrous cellulose, sodium carboxymethylcellulose, native gellan gum, tamarind seed polysaccharide, locust bean gum, guar gum, agar, Stabilizers such as propylene glycol ester, tragacanth gum, karaya gum, and pullulan may be used.

  You may add the solid content which is insoluble in water or hardly soluble in water to the acidic milk drink of this invention. For example, insoluble calcium components such as calcium carbonate derived from or synthesized from natural ingredients such as fiber content of vegetables and fruit pulp, puree, etc., edible powders such as yellow powder, matcha powder, sesame seeds, azuki bean, jelly grains, eggshells, shells, etc. Examples thereof include powders such as yeast.

The method for producing an acidic milk beverage according to the present invention is not particularly limited as long as it is a method for producing water-soluble hemicellulose and pectin. For example, a system containing a milk component and water-soluble hemicellulose and pectin are contained. And the like. After separately adjusting the aqueous solution of the system to be used, the pH can be adjusted to the acidic range by combining the two, homogenization, heat sterilization and filling the container. The homogenization is preferably performed at a pressure of about 10,000 to 20000 kPa (about 100 to 200 Kgf / cm ² ).

  In addition, the milk raw material used by this invention can mention cow milk, whole milk powder, sweetened condensed milk, skim milk powder, sweetened skim milk, skim milk concentrated milk, cream, fermented milk, butter, processed milk, soybean milk, etc. The content of the milk raw material in the acidic milk beverage is preferably 0.1 to 8% by weight, particularly preferably 0.3 to 3% by weight, in terms of non-fat milk solid content.

  In the acidic milk beverage of the present invention, various sweeteners such as an emulsifier, sugar, fructose, sugar alcohol, sucralose, aspartame, stevia, etc., as necessary, in addition to the ingredients listed above, as long as the effects of the present invention are not affected. Flavoring materials such as fruit juice and cocoa powder; pigments, fragrances and the like can also be added.

  As an emulsifier, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactic acid A salt, a yucca extract, a saponin, a lecithin, a polysorbate etc. can be mentioned.

  Hereinafter, the content 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. Unless otherwise specified, “parts” means “parts by weight” in the prescription, and those marked with “*” in the text are manufactured by San-Ei Gen FFI Co., Ltd. The registered trademark of San-Ei Gen FFI Co., Ltd.

  The water-soluble hemicellulose used was SM-900 manufactured by San-Ei Gen FFI, and the HM pectin used was SM-666 manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1: Heating stability test of acidic milk beverage In the following formulation, skim milk powder is added to water, and stirred and dissolved at 60 ° C, followed by cooling. Separately, sucralose and a stabilizer are added to water, dissolved by stirring at 80 ° C., combined with the cooled one, mixed well, and adjusted to pH 3.8 with a citric acid (anhydrous) solution. After heating to 80 ° C., the mixture was passed through a homogenizer (pressure 14700 kPa = 150 kgf / cm ² ) and heated to 93 ° C., and then filled into a bottle to obtain an acidic milk beverage.

Prescription Department Sucralose 0.01
Nonfat dry milk 1.5
Stabilizer Table 1
Citric acid (anhydrous) N * Adjust pH to 3.8 Bring total volume to 100

  About the obtained acidic milk beverage, the viscosity was measured immediately after preparation, and data was taken on the precipitation rate (milk protein aggregation degree) after storage at room temperature (25 ° C.) and 60 ° C. for 2 weeks and 4 weeks. . The precipitation rate is measured by taking about 50 g of a sample in a centrifuge tube, centrifuging at 3000 rpm for 20 minutes, discarding the supernatant, inverting the centrifuge tube to remove water sufficiently, and measuring the amount of precipitation. The results are shown in Table 1 together with the visual appearance evaluation.

Visual evaluation of visual appearance in Table 1. Good: No aggregation or precipitation of milk protein is observed.
Δ: No aggregation or precipitation of milk protein is observed, but an upper gap is observed at the top.
X: It has isolate | separated into two layers by aggregation and precipitation of milk protein.

  From Table 1, FIG. 1 and FIG. 2, in the storage at 60 ° C. for 2 weeks and 4 weeks, by using the water-soluble hemicellulose: HM pectin = 5: 3 to 1: 0 in combination, Moreover, it became a stable drink with no upper gap in the upper layer. In addition, when stored at 60 ° C. for 4 weeks, the use of water-soluble hemicellulose: HM pectin = 3: 1 to 7: 1 in combination does not cause milk protein aggregation / precipitation or upper space in the upper layer. It became a stable beverage.

  Moreover, the viscosity immediately after preparation was as low as 4.5 to 6.3 mPa · s for any beverage, and it was a refreshing beverage.

  It should be noted that, when stored at room temperature (25 ° C.), all systems were able to significantly suppress protein aggregation / precipitation, but especially when water-soluble hemicellulose: HM pectin = 1: 3 to 7: 1 It was found that protein precipitation can be reduced.

Example 1 Preparation of Hot Acidic Milk Beverage (Peach) A powder mixture of sugar, water-soluble hemicellulose and HM pectin is added to water, stirred and dissolved at 80 ° C. for 10 minutes, cooled, milk and fruit juice are added, citric acid solution After adjusting the pH to 3.8 by heating to 80 ° C., adding the dye, adjusting the total amount, homogenizing (pressure 14700 kPa = 150 kgf / cm ² ) to 93 ° C., adding the fragrance, and hot Packed to obtain an acidic milk drink. The obtained acidic milk beverage was stored at 60 ° C. for 4 weeks, but it became a good hot acid milk beverage with no aggregation or precipitation of milk protein and no upper space in the upper layer.

Prescription Department Milk 35
Sugar 4
Sucralose 0.007
Water-soluble hemicellulose 0.3
HM pectin 0.1
5 times concentrated white peach transparent juice 2
Dye (SR Red K-6 *) 0.03
Fragrance (Peach Flavor NO.60449 *) 0.1
Adjust to citric acid solution pH 3.8 Total 100

Example 2: Preparation of a cream cheese beverage A powder mixture of sugar, water-soluble hemicellulose and HM pectin was added to a mixture of water and reduced starch degradation product, stirred and dissolved at 80 ° C for 10 minutes, and cooled to obtain a stabilizer solution. Apart from this, skim milk powder, cream cheese and an emulsifier were added, stirred and dissolved at 75 ° C. for 10 minutes, and then cooled to obtain a milk solution. This stabilizer solution and the milk solution are mixed, further added with lemon clear fruit juice, adjusted to pH 4.0 with citric acid solution, heated to 80 ° C. and homogenized with a homogenizer (pressure 14700 kPa = 150 Kgf / cm 2), 93 Heated to 0 ° C., added fragrance, filled into a jar to prepare a cream cheese beverage. The resulting cream cheese beverage was stored at 60 ° C. for 4 weeks, but it became a good hot beverage with no aggregation or precipitation of milk protein and no upper gap in the upper layer.

Formulation Example Cream cheese (containing 33% milk fat) 3.5
Nonfat dry milk 1.7
Sugar 7
Reduced starch degradation product (PO-40; manufactured by Towa Kasei Kogyo) 2.5
Emulsifier (homogen NO.897 *) 0.2
Water-soluble hemicellulose 0.35
HM pectin 0.05
Lemon transparent juice 1.1
Fragrance (Cream Cheese Essence NO.53131 *) 0.05
Fragrance (lemon essence NO.64980 (N) *) 0.1
Fragrance (crocodile flavor NO.65306 *) 0.01
Adjust to pH 4.0 with citric acid solution Bring to 100 with water

Example 3 Preparation of Bacteria-Containing Sterilized Lactic Acid Bacteria Beverage Among the following formulas, sugar, water-soluble hemicellulose and HM pectin are added to warm water with stirring, dissolved by stirring at 80 ° C. for 10 minutes, and then cooled to 20 ° C. Fermented milk, matcha, flavor, and pigment were added and adjusted to pH 4.0 with a citric acid solution to adjust the total amount. The mixture was heated to 85 ° C., homogenized with a homogenizer (14700 kPa = 150 kgf / cm 2), UHT sterilized (130 ° C. for 30 seconds, temperature 10 ° C.), and then filled to obtain a sterilized lactic acid bacteria beverage containing matcha tea. The obtained beverage was stored at 60 ° C. for 4 weeks, but it became a good hot beverage with no aggregation or precipitation of milk protein and no upper gap in the upper layer.

Formulation example Partial fermented milk 15
Sugar 9
Water-soluble hemicellulose 0.6
HM pectin 0.2
Matcha 0.5
Fragrance (Matcher Flavor NO.67003 *) 0.1
Dye (melon color L) 0.03
Adjust to citric acid solution pH 4.0 to a total of 100 with water

Example 4: Preparation of acidic soy milk beverage In the following formulation, fructose glucose liquid sugar, sucralose, thaumatin, erythritol, water-soluble hemicellulose and thaumatin were added to water, stirred and dissolved at 80 ° C for 10 minutes, and then room temperature (about 25 ° C) ). After adding unadjusted soymilk to this, lactic acid and soybean germ extract are added, the whole amount is corrected, and it applies to a homogenizer (pressure 14700 kPa = 150 kgf / cm < ² >) at 75 degreeC. At 93 ° C., an antioxidant and a flavor were added, and hot pack filling was performed to obtain a beverage with acidic soy milk (pH 3.7). The obtained beverage was stored at 60 ° C. for 4 weeks, but it became a good hot beverage with no aggregation or precipitation of protein derived from soy milk and no upper space in the upper layer.

Formulation example Unadjusted soy milk 10
Fructose glucose liquid sugar 12
Sucralose * 0.002
Saumatine (Neo Saint Marc * AG) 0.1
Erythritol (Iso Elite L; manufactured by Nikken Chemical) 0.5
Lactic acid (first lactic acid (50%); made by Daiichi Fine Chemical) 0.4
Water-soluble hemicellulose 0.4
HM pectin 0.1
Soybean germ extract powder C * 0.032
Antioxidant (Sammelin * Y-AF *) 0.05
Fragrance (Art Flavor * Yogurt CP-75326 *) 0.15
Fragrance (Vanilla Essence NO.70 *) 0.03
Fragrance (Sun Aroma * Key Lime NO.2117 (N) *) 0.02
100 in water

  According to the present invention, a milk protein aggregation / precipitation that occurs when stored for a long period of time can be suppressed, and the flavor of milk components can be sufficiently felt, the viscosity can be suppressed, and a refreshing acidic milk beverage can be produced.

In an experiment example, it is a photograph of the state of an acidic milk drink after storage at 60 ° C. for 2 weeks. From the left of the sample, they are Test 1, Test 2, Test 3-Midway-Test 8 and Test 9. In an experiment example, it is a photograph of the state of an acidic milk drink after storage at 60 ° C for 4 weeks. From the left of the sample, they are Test 1, Test 2, Test 3-Midway-Test 8 and Test 9.

Claims (1)

An acidic milk beverage that is stable even when stored under warming, comprising water-soluble hemicellulose and HM pectin in a ratio of 5: 3 to 1: 0.

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