JP2007061060A - Vegetable beverage containing fermented milk and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable beverage containing fermented milk, having good flavor and excellent quality stability without forming the flocculation/precipitation of a pulp portion derived from the vegetables and milk proteins even on preserving, and a method for producing the same. <P>SOLUTION: This vegetable beverage containing the fermented milk is obtained by mixing vegetable juice containing at least ≥1 kind of a tomato-processed food raw material selected from a group consisting of tomato juice, tomato puree and tomato paste, with the fermented milk and then homogenizing. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a vegetable drink containing fermented milk, and more specifically, it does not cause aggregation or precipitation of pulp derived from vegetable juice or milk protein derived from fermented milk, and has excellent quality stability and good flavor. The present invention relates to a vegetable drink containing fermented milk and a method for producing the same.

  Vegetables are rich in nutrients such as vitamins and minerals and plant fiber, and are low in calories, so their use is expanding as health-oriented foods. ) Is also widely performed.

  In general, many vegetable juices have unfavorable flavors such as a blue odor and bitterness. Therefore, in the production of foods using these, for example, the production of vegetable juices, there are various means for solving these problems. It is used. Specifically, a method of treating vegetable juice with protease (Patent Literature 1), a method of adding trehalose to vegetable juice (Patent Literature 2), and a method of treating vegetable juice with weakly basic anion exchange resin (Patent Literature 2) Patent document 3) etc. can be mentioned.

  However, the method of treating vegetable juice with protease is effective in removing bitterness, but the effect of removing blue odor is not sufficient, and the method of adding trehalose to vegetable juice is also astringent and delicious. However, the blue odor removal effect is not sufficient.

  Moreover, although the method of treating vegetable juice with a weakly basic anion exchange resin is an effective method, it requires a device of a certain scale, and is a method with a problem in economy.

  On the other hand, when fermented milk is mixed with vegetable juice, it has been known for a long time that it has a mild flavor and is easy to drink (Patent Document 4). In recent years, products using this technology have come to market. ing.

  However, in general, when a beverage mixed with fermented milk is stored, there is a problem that the milk protein aggregates and settles and precipitates are generated. Therefore, when fermented milk is used for beverages, the milk protein dispersion It is generally known to use a thickening stabilizer for the purpose of improving stability (Patent Documents 5 and 6).

  In addition, when fermented milk is mixed with vegetable juice, milk protein may aggregate with components such as polyphenols in vegetable juice, which is more stable than beverages containing fermented milk (such as dairy beverages) that do not contain vegetable juice. Conversion was difficult. Furthermore, there is also a problem that the stability varies depending on conditions such as the type of vegetable juice, the amount of pulp material, the mixing ratio, and the product specific gravity. As a method of improving the stability when fermented milk is mixed with this vegetable juice, a method of using gellan gum and pectin and / or soybean dietary fiber as a stabilizer has been proposed (Patent Document 7).

  However, even if it is vegetable juice with fermented milk devised as described above, the quality stability is low, and when stored, pulp and milk proteins derived from vegetables cause aggregation and precipitation, and the commercial value is impaired. There was a thing.

Japanese Patent Laid-Open No. 3-191767 JP 2000-116362 A JP-A-8-242826 JP 62-36168 A JP-A-8-56567 JP-A-9-94060 JP-A-11-262379

  Accordingly, an object of the present invention is to provide a vegetable containing fermented milk having excellent quality stability, which has a good flavor and does not cause aggregation or precipitation of vegetable-derived pulp or milk protein even when stored. It is to provide a beverage and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have mixed vegetable juice containing fermented tomato food material and fermented milk, and then homogenized and adjusted the viscosity of the product for a long period of time. The present invention was completed by finding that a vegetable drink containing fermented milk having excellent quality stability and good flavor without pulp or vegetable protein-derived aggregation or precipitation.

  That is, the present invention includes vegetable juice containing at least one tomato processed food material selected from the group consisting of tomato juice, tomato puree and tomato paste, and fermented milk. It is a vegetable drink containing fermented milk characterized by being obtained.

  Further, the present invention is characterized in that a vegetable juice containing at least one tomato processed food material selected from the group consisting of tomato juice, tomato puree and tomato paste is mixed with fermented milk and then homogenized. It is a manufacturing method of vegetable drink containing fermented milk.

  The fermented milk-containing vegetable beverage of the present invention is excellent in quality stability and good in flavor without causing pulp or milk protein aggregation or precipitation from occurring over a long period of time.

  Therefore, the fermented milk-containing vegetable drink of the present invention has a high commercial value.

  The vegetable juice used in the vegetable drink containing fermented milk of the present invention is at least one kind of processed tomato food material selected from tomato juice, tomato puree and tomato paste (hereinafter simply referred to as “tomato processed food material”). The above is contained as an essential component. These tomato processed food materials may be those that comply with the standards for tomato juice, tomato puree and tomato paste in processed tomato products defined by the Japanese Agricultural Standards (JAS). Specifically, tomato juice refers to a tomato that has been crushed and then lined with a pulper or finisher. In addition, tomato puree refers to a tomato that has been crushed and then concentrated by lining and has a salt-free soluble solid content of less than 24% by mass (hereinafter simply referred to as “%”). Furthermore, tomato paste refers to a tomato that is highly concentrated by crushing the tomato after crushing and having a salt-free soluble solid content of 24% or more. In this invention, if it satisfies the said specification, it can be used without a restriction | limiting in particular.

  Moreover, in addition to containing at least one kind of the tomato processed food material as an essential component, the vegetable juice may include juices of various vegetables generally used in vegetable juices and the like. Vegetables used as the raw material of the juice include fruit vegetables such as pumpkin and pepper, cabbage, spinach, leaf vegetables such as lettuce, parsley, watercress and komatsuna, root vegetables such as carrot, radish and beef bowl, asparagus, celery and trefoil. Stalk vegetables such as broccoli and cauliflower. These vegetables may combine 1 type (s) or 2 or more types.

  The method for producing the juice using the above vegetables is not particularly limited, and may be performed according to a conventional method. Specifically, after blanching the vegetable, it can be crushed and squeezed, a method of cold squeezing, etc. In order to prevent quality deterioration due to oxidation of the resulting juice, It is preferable to use a method of crushing and squeezing the juice at low temperature in the presence of ascorbic acid and heating it to deactivate the biological enzyme.

  Moreover, when manufacturing vegetable juice using several kinds of vegetables, after processing each vegetable separately and preparing squeezed liquid, you may add and process tomato processed food material to these, It may be prepared by processing seed vegetables together to prepare a juice, and mixing this with a tomato processed food material.

  In the vegetable drink containing fermented milk of the present invention, the content of the vegetable juice is 15% to 50%, more preferably 20% to 40%, in terms of the weight in terms of straight, the content of the tomato processed food material per product. It is preferable to set so that Also, if the content of processed tomato food material per product is less than 15% on a straight basis, the pulp derived from vegetable juice, even when blended with fermented milk and homogenized as described later The effect of suppressing the aggregation and precipitation of milk and milk proteins cannot be sufficiently obtained, and as a result, the quality of the product is deteriorated. Moreover, when the content of the processed tomato food material per product is more than 50% in a weight ratio in terms of straight, by blending and homogenizing the fermented milk, the viscosity of the product becomes higher than necessary, This is not preferable because the texture (over the throat) and flavor are significantly impaired. In addition, the straight conversion of the processed tomato food material in the present invention means that the straight salted tomato (non-concentrated) non-salt soluble solid content is 4.5%, and the mass of the processed tomato food material is converted to the straight tomato mass. It is to be.

  On the other hand, the fermented milk used for the vegetable drink containing fermented milk of the present invention is not particularly limited as long as it corresponds to the fermented milk specified by the Ministerial Ordinance. That is, as fermented milk, dairy products such as milk, goat milk, skim milk powder, whole milk powder, fresh cream and other dairy products can be used as they are or in a solution (raw milk) diluted as necessary. A solution obtained by culturing a bacterium belonging to the genus Plum can be used.

  Here, as a lactic acid bacterium or Bifidobacterium genus bacteria used for the production of fermented milk, it is not particularly limited as long as it is a microorganism usually used for food production, for example, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus eugleti, Lactobacillus delbrukii Subspecies. Lactobacillus bacteria such as Bulgaricus and Lactobacillus johnsonii, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus lactis Subspecies. Lactis, Lactococcus lactis Subspecies. Lactococcus bacteria such as Cremoris, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus bacteria such as Enterococcus faecium, Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium Um Infantitis, Bifidobacterium addresscentis, Bifidobacterium bifidum, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium angulatam, Bifidobacterium -Bifidobacterium genus bacteria, such as lactis and Bifidobacterium animalis, can be mentioned. In addition, these lactic acid bacteria and Bifidobacterium bacteria may be used independently or may use 2 or more types together.

  The conditions and the fermentation method for allowing the microorganisms to act on the raw milk are not particularly limited as long as the conditions and methods used for the production of ordinary fermented milk are applied. For example, conditions for fermentation of microorganisms include conditions such as fermentation at a temperature of 30 to 40 ° C. until the pH reaches 3.5 to 5.5. Fermentation methods include stationary fermentation, stirred fermentation, The method of selecting suitably the microorganisms used for fermentation from shaking fermentation, aeration fermentation, etc. is mentioned.

  The blended amount of the fermented milk in the vegetable drink with fermented milk of the present invention is about 0.1% to 2.5%, preferably about 0.4% to 1.6% as non-fat milk solid content per product. It is good. If the blended amount of fermented milk per product is less than 0.1% as the solid content of non-fat milk, the mellow and easy-to-drink flavor characteristic of vegetable drinks with fermented milk cannot be given, and 2.5 If it exceeds 50%, milk protein aggregation and precipitation may occur, which is not preferable.

  Moreover, in order to make it a more preferable flavor to the vegetable drink containing fermented milk of this invention, fruit juice can be added. Here, as a mixed fruit juice, it can be used without particular limitation as long as it is a general fruit juice, for example, a fruit selected from orange, lemon, lime, pineapple, apple, muscat, grapefruit. Examples include fruit juices containing at least one kind, and it is particularly preferable to use fruit juices mainly composed of apples that are compatible with tomatoes in terms of flavor.

  When these fruit juices are blended with the fermented milk-containing vegetable beverage of the present invention, the blending amount may be 10% to 70%, more preferably about 30% to 70% in terms of mass per product. In addition, the straight conversion of the fruit juice in this invention is based on 1 (1) of the display method of the specification of Japanese agricultural and forestry standard article 24 Clause 1 of a fruit drink.

  The vegetable drink containing fermented milk of the present invention is produced by a normal method for producing a vegetable drink, except that after mixing vegetable juice containing fermented milk and fermented milk containing at least one of the above-mentioned processed tomato processed food materials, this is homogenized. be able to. That is, the fermented milk-containing vegetable beverage of the present invention adds fruit juice and optional components to the vegetable juice and fermented milk containing at least one of the above-described processed tomato food materials, and performs pH adjustment as necessary. Then, mix and homogenize. Next, the homogenized material is heat sterilized with a plate heat exchanger or the like, and filled into a container such as a PET bottle to produce a product. In the above production method, the homogenization treatment is performed when the vegetable juice containing at least one tomato processed food material and the fermented milk are separately homogenized and then mixed together. It is not preferable because the quality stability cannot be sufficiently satisfied.

  In the above manufacturing method, homogenization is the operation of mechanically crushing emulsion substances and particulate substances present in the liquid dispersion medium to suppress liquid separation (separation, flotation, precipitation, etc.) and create a uniform emulsified state. The so-called “homogenization” refers to a state in which homogenization treatment in the present invention is apparently homogeneous and does not cause solid-liquid separation. In the present invention, the homogenization treatment can be performed without any particular limitation as long as it can be physically homogenized by mechanical dispersion, but in operation, it is performed using a valve-type homogenizer. Is preferred.

  In the above homogenization treatment, the pressure at the time of homogenization treatment varies depending on the vegetable juice used, the blended amount of fermented milk, etc., so it is preferable to confirm it experimentally, but the obtained fermented milk-containing vegetable beverage The product viscosity may be about 2 to 15 MPa so that the product viscosity is 30 to 150 mPa · s, preferably 50 to 110 mPa · s. If the product viscosity is lower than 30 mPa · s by the homogenization treatment, it is not preferable because pulp and vegetable protein-derived pulp and milk protein are easily aggregated and precipitated, resulting in deterioration of quality due to storage. On the other hand, if the product viscosity is higher than 150 mPa · s, the product viscosity becomes too high, the texture (texture) is remarkably impaired and the flavor is deteriorated.

  The point of the present invention is that the tomato pulp is crushed by homogenization, and viscous substances such as pectin contained in the pulp are appropriately eluted to adjust the viscosity of the beverage to an appropriate range. That is, if there is little elution of the viscous substance from tomato pulp, the increase in the viscosity of the beverage will be small, and not only can the precipitation of milk protein during storage be suppressed, but also the sedimentation of tomato pulp will occur. On the contrary, if there is much elution of the viscous substance from tomato pulp, the increase in the viscosity of the beverage will increase, resulting in a beverage that is difficult to drink with a heavy texture.

  The product viscosity in the present invention means a value measured by a B-type viscometer (BL type) (sample container: 500 ml beaker (standard type), measurement temperature 20 ± 1 ° C., rotor: No. 1, rotor Rotational speed: 30 rpm, measured value: 20 seconds after the start of measurement (when the rotor has rotated 10 times).

  As optional ingredients other than the above that are added to the vegetable drink containing fermented milk of the present invention, various food materials that are usually blended into various foods and beverages, such as various sugars, thickeners, emulsifiers, various vitamins, etc. Optional components are mentioned. Specific examples of these food materials include sugars such as sucrose, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc. High-sweetness sweeteners such as sugar alcohol, aspartame, thaumatin, sucralose, acesulfame K, stevia, agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, gellan gum, carboxymethylcellulose, soy polysaccharide, propylene glycol alginate Various thickeners (stabilizers) such as sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin and other emulsifiers Milk fat such as cream, butter, sour cream, acidulants such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid, various vitamins such as vitamin A, vitamin B, vitamin C, vitamin E, calcium, Minerals such as magnesium, zinc, iron, manganese, yogurt, berry, orange, quince, perilla, citrus, apple, mint, grape, apricot, pair, custard cream, peach, melon , Banana, tropical, herbal, tea and coffee flavors.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited at all by these Examples.

Example 1
Manufacture of vegetable drink with fermented milk (1):
What was prepared by the formulation shown in Table 1 was homogenized at a pressure of 5 MPa using a valve homogenizer. Subsequently, after heating this to 90 degreeC, it filled with the glass bottle transparent container at the time of heating, cooled, and obtained the vegetable drink containing fermented milk. This fermented milk-containing vegetable drink was stored at room temperature for 2 weeks, and the precipitation was observed. At the same time, the flavor was also evaluated. These results are shown in Table 2.

＊１：無塩可溶性固形分１８％
＊２：Ｂｘ糖度３６°
＊３：ストレート汁（ほうれんそう、ピーマン、アスパラガス、ブロッコリー、
パセリ、クレソン、ラディッシュ、小松菜、レタス）
＊４：無脂乳固形分８％（使用乳酸菌：ラクトバチルス・カゼイ）
＊５：ＳＭ−ＹＴ（三栄源エフ・エフ・アイ（株））
＊６：製品ｐＨを３.８に調整する量

* 1: 18% salt-free soluble solids
* 2: Bx sugar content 36 °
* 3: Straight juice (spinach, green pepper, asparagus, broccoli,
Parsley, watercress, radish, komatsuna, lettuce)
* 4: Non-fat milk solid content 8% (Lactic acid bacteria used: Lactobacillus casei)
* 5: SM-YT (Saneigen FFI Co., Ltd.)
* 6: Amount to adjust product pH to 3.8

  As shown in Table 2, both the execution product A and the comparison product B had a reduced vegetable odor due to the addition of fermented milk, but the occurrence of precipitation was different, and the execution product A containing tomato puree remained after storage. Although there was almost no precipitation, comparative product B containing ginseng juice (not containing tomato puree) showed a lot of precipitation after storage.

Example 2
Manufacture of vegetable drink with fermented milk (2):
What was prepared with the formulation of Table 3 was homogenized at a pressure of 5 MPa (secondary pressure) using a valve-type homogenizer. Next, the tube-type heat exchanger was sterilized at 110 ° C. for 5 seconds, and aseptically filled into a sterilized glass bottle transparent container to obtain a vegetable drink containing fermented milk. The filled product of the vegetable drink containing fermented milk was stored at room temperature for 2 weeks, the precipitate was observed, and the flavor was also evaluated at the same time. In addition, precipitation and flavor were evaluated according to the following criteria. These results are shown in Table 4.

<Precipitation evaluation criteria>
(Evaluation) (Content)
◎: No precipitation ○: Little precipitation △: There is little precipitation ×: Many precipitations

<Flavor evaluation criteria>
(Evaluation) (Content)
◎: Good ○: Slightly viscous, but has little vegetable odor and easy to drink ×: Tomato or viscosity is too strong

＊１：無塩可溶性固形分２８％
＊２：ストレート汁（ほうれんそう、ピーマン、アスパラガス、ブロッコリー、パセリ、
クレソン、ラディッシュ、小松菜、レタス）
＊３：無脂乳固形分２０％（使用乳酸菌：ストレプトコッカス・サーモフィルス）
＊４：Ｂｘ糖度７０°
＊５：ＳＭ−ＹＴ（三栄源エフ・エフ・アイ（株））
＊６：製品のｐＨを３.９に調整するための量

* 1: 28% salt-free soluble solids
* 2: Straight juice (spinach, peppers, asparagus, broccoli, parsley,
Watercress, radish, komatsuna, lettuce)
* 3: 20% non-fat milk solids (Lactic acid bacteria used: Streptococcus thermophilus)
* 4: Bx sugar content 70 °
* 5: SM-YT (Saneigen FFI Co., Ltd.)
* 6: Amount to adjust product pH to 3.9

  As is apparent from Table 4, even when the homogenization treatment is performed, if the product viscosity is lower than 30 mPa · s, the effect of suppressing precipitation cannot be obtained sufficiently, but the product viscosity increases (specifically Specifically, it was confirmed that the effect of suppressing precipitation was obtained with 30 mPa · s or more. On the other hand, with respect to the flavor of the product, a tendency to depend on the tomato content was recognized, and when the tomato content was more than 50%, the flavor became worse.

Example 3
Manufacture of vegetable drink with fermented milk (3):
A vegetable drink containing fermented milk was obtained in the same manner as in Example 2 except that the homogenization treatment was performed at 15 MPa (primary pressure: 10 MPa, secondary pressure: 5 Mpa). The filled product of the fermented milk-containing vegetable drink was stored at room temperature for 2 weeks, and the precipitation and flavor were evaluated in the same manner as in Example 2. These results are shown in Table 5.

  As is apparent from Table 5, even when the conditions for the homogenization treatment were changed, the same tendency as the results in Table 4 was observed for the effect of suppressing precipitation in the product. In addition, when the homogenization conditions were set strictly (the homogenization pressure was high), the flavor deteriorated when the tomato content was higher than 30%.

Example 4
Manufacture of vegetable drink with fermented milk (4):
A mixture prepared with the same formulation as Example 4 of Example 2 was homogenized at each pressure shown in Table 5 using a valve homogenizer, and then sterilized at 110 ° C. for 5 seconds with a tube heat exchanger. This was performed and aseptically filled into a sterilized glass bottle transparent container to obtain a vegetable drink containing fermented milk. The filled product of the fermented milk-containing vegetable drink was stored at room temperature for 2 weeks, and the precipitation and flavor were evaluated in the same manner as in Example 2. These results are shown in Table 6.

  As shown in Table 6, when the homogenization pressure was set to 2 to 15 MPa, a vegetable drink containing fermented milk with good flavor and little precipitation was obtained. Considering together with the results of Examples 2 and 3 (Tables 4 and 5), when the homogenization pressure was set so that the product viscosity was 30 to 150 mPa · s, a product with good flavor and less precipitation was obtained. can get.

Example 5
Manufacture of vegetable drink with fermented milk (5):
What was prepared with the formulation of Table 7 was homogenized at 5 MPa using a valve-type homogenizer. Next, the tube-type heat exchanger was sterilized at 110 ° C. for 5 seconds, and aseptically filled into a sterilized glass bottle transparent container to obtain a fermented milk-containing vegetable beverage (practical products C, D, and E). These fermented milk-containing vegetable beverages have a good flavor without the blue smell of vegetables, and no change in appearance such as precipitation was observed after storage at room temperature for 2 weeks.

＊１：無塩可溶性固形分２８％
＊２：無塩可溶性固形分１８％
＊３：Ｂｘ糖度３６°
＊４：ほうれんそう、ピーマン、アスパラガス、ブロッコリー、パセリ、クレソン、
ラディッシュ、小松菜、レタス
＊５：無脂乳固形分２０％（使用乳酸菌：ラクトバチルス・カゼイ及びストレプト
コッカス・サーモフィルス）
＊６：無脂乳固形分８％（使用乳酸菌：ラクトバチルス・カゼイ及びストレプトコッ
カス・サーモフィルス）
＊７：製品のｐＨを３.９に調整する量
＊８：ＳＭ−ＹＴ（三栄源エフ・エフ・アイ（株））

* 1: 28% salt-free soluble solids
* 2: 18% salt-free soluble solids
* 3: Bx sugar content 36 °
* 4: Spinach, green pepper, asparagus, broccoli, parsley, watercress,
Radish, Japanese mustard spinach, lettuce * 5: Non-fat milk solid content 20% (Lactic acid bacteria used: Lactobacillus casei and Strept
Coccus thermophilus)
* 6: Non-fat milk solids 8% (Lactic acid bacteria used: Lactobacillus casei and Streptococcus
Cas thermophilus)
* 7: Amount to adjust product pH to 3.9 * 8: SM-YT (San-Eigen FFI Co., Ltd.)

Since the vegetable drink containing fermented milk of the present invention contains abundant nutrients such as various vitamins and minerals derived from vegetables and vegetable fibers, it can be widely used for health promotion.

Claims (7)

  It contains vegetable juice containing at least one kind of processed tomato food material selected from the group consisting of tomato juice, tomato puree and tomato paste, fermented milk, and is obtained by mixing and homogenizing these. A featured vegetable drink with fermented milk.   The vegetable drink containing fermented milk according to claim 1, wherein the blended amount of the fermented milk is 0.1% by mass to 2.5% by mass as the solid content of non-fat milk.   The vegetable drink containing fermented milk according to claim 1 or 2, wherein the product has a viscosity of 30 to 150 mPa · s.   Furthermore, the vegetable drink containing fermented milk in any one of Claims 1-3 which contains fruit juice.   The blended amount of fruit juice is 30% by mass to 70% by mass in terms of straight, The vegetable drink with fermented milk according to any one of claims 1 to 4.   The vegetable drink containing fermented milk according to any one of claims 1 to 5, which is contained in a container. Vegetable juice containing fermented milk, characterized in that vegetable juice containing at least one tomato processed food material selected from the group consisting of tomato juice, tomato puree and tomato paste is mixed with fermented milk and then homogenized A method for producing a beverage.