JP2014079225A - Acidic condensed milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic condensed milk beverage having a pH of 3.5 or less, including HM pectin which involves suppressed chronological gelation.SOLUTION: The acidic condensed milk beverage to be diluted for drinking includes acidic milk, HM pectin, and sodium chloride, further including phytic acid or the like on an as needed basis, having a pH of 3.5 or less.

Description

  The present invention relates to a low pH acidic dairy concentrated beverage that is diluted and drinkable, containing HM pectin that suppresses aggregation / precipitation of milk protein, and gelation associated with the HM pectin during storage is suppressed.

Acidic milk concentrate drinks that are diluted with water and used for drinking are acid milk drinks that consumers can dilute with water to a desired concentration and generally have a higher Brix value than those that are consumed straight Designed to. Such acidic dairy concentrated beverages have been loved for many years due to the refreshing flavor and the growing nature and health consciousness. In recent years, variations in flavor have increased, and for example, many products containing fruit juice and the like are commercially available. In developing a product containing such fruit juice or the like, the pH of the product may be set to be quite low in order to make better use of the flavor of the fruit juice. However, milk proteins in acidic dairy beverages are unstable under acidic conditions, and there is a high risk of aggregation and precipitation.
Therefore, as a milk protein stabilizer, for example, polysaccharides such as soybean polysaccharide, HM pectin, and carboxymethyl cellulose have been proposed. Among them, HM pectin is preferable in that it has a specific viscosity in addition to a milk protein stabilizing action and imparts a drinking response. In addition, in order to achieve stabilization of milk protein with the HM pectin even in a lower pH range, a technique of combining HM pectin and phytic acid has been developed (see Patent Document 1).
HM pectin is known to form a hydrogen-bonded gel when the pH falls below 3.5 in the presence of sugar and acid (see Non-Patent Document 1). For this reason, when utilizing HM pectin for the stabilization of the milk protein in the said acidic dairy concentrated drink, when the pH of this drink is 3.5 or less, there exists a possibility that the new problem of gelatinization by HM pectin may arise. Such gelation becomes more prominent as the Brix value increases. As a method for suppressing such gel formation by HM pectin, there is currently only known a method for making a product a low Brix value or a high pH region. However, these methods are not applicable to acidic dairy concentrated beverages aimed at low pH with excellent refreshing feeling. Therefore, it is desired to develop a new technique capable of suppressing gelation related to the HM pectin even when the low pH region is maintained.
By the way, the example which mix | blends sodium chloride is known in a dairy drink (patent documents 2-5). However, there is no known low-pH acidic milk beverage containing HM pectin and sodium chloride, and further gelation in a low-pH acidic milk concentrated beverage related to the HM pectin, Nothing is known about what can be suppressed by sodium chloride.

Japanese Patent Laid-Open No. 4-99442 Japanese Patent Application Laid-Open No. 8-214847 Japanese Patent Laid-Open No. 11-103780 JP 2007-215451 A JP 2011-167088 A

Pectin (Takaaki Manabe, pp86-93, published on 30 March 2001 by Shobo)

An object of the present invention is to provide an acidic milk concentrated beverage having a pH of 3.5 or less and containing HM pectin, in which gelation over time associated with the HM pectin is suppressed. There is.
Another problem of the present invention is that in an acidic dairy concentrated beverage having a pH of 3.5 or less and containing HM pectin, gelation over time associated with the HM pectin is suppressed, and an excellent flavor is obtained. It is to provide an acidic dairy concentrated beverage having.

  According to the present invention, it is a concentrated beverage that is diluted and drinks, and includes acidic milk, HM pectin and sodium chloride, and has a pH of 3.5 or less (hereinafter referred to as the concentrated beverage of the present invention). May be abbreviated).

  Since the concentrated beverage of the present invention contains sodium chloride in particular, even if the pH is as low as 3.5 or less, and even when the Brix value is high, the time-dependent relationship with HM pectin Gelation is suppressed. Therefore, it is possible to lower the pH of an acidic dairy concentrated beverage, and to stably provide various types of acidic dairy concentrated beverages that are more refreshing, for example, blended with fruit juice and the like. Can do.

Hereinafter, the present invention will be described in more detail.
The concentrated beverage of the present invention is a beverage having a Brix value generally higher than that of a straight beverage, which is diluted with water or the like to drink at an arbitrary concentration, and includes acidic milk, HM pectin and sodium chloride, and has a specific low pH. Have.

The acidic milk is milk having an acidic pH. For example, the raw milk material is fermented by microorganisms such as lactic acid bacteria, and the acidic milk obtained by a method based on the production of an organic acid such as lactic acid. Preferable examples include acidic milk obtained by a method of adding an organic acid such as fruit juice or the like, or a mixture thereof.
Any milk derived from animals or plants can be used as the milk raw material for preparing acidic milk. For example, animal milk such as cow's milk, goat's milk, sheep's milk and horse milk, and vegetable milk such as soy milk can be used. In use, one or a mixture of two or more kinds can be used. is there.
The form of the milk raw material is not particularly limited, and whole fat milk, skim milk or whey can be used, and milk reduced from powdered milk or concentrated milk can also be used.
The method by fermentation for preparing acidic milk or the method for adding the organic acid or fruit juice is not particularly limited, and can be performed by a known method or the like. Moreover, the pH of acidic milk will not be specifically limited if it is acidic, However, The concentrated drink of this invention finally obtained needs to set it as the specific low pH mentioned later.

  The HM pectin acts particularly as a milk protein stabilizer in the concentrated beverage of the present invention. As such HM pectin, commercially available HM pectin can be used, but those having an esterification degree of 65 to 75% are preferable. The content of HM pectin is usually 0.05 to 1.5% by weight, preferably 0.20 to 0.70% by weight, based on the total amount of the concentrated beverage of the present invention. If the content of HM pectin is less than 0.05% by weight, the milk protein stabilizing effect of HM pectin may be reduced. If it exceeds 1.5% by weight, the resulting concentrated beverage of the present invention has a high viscosity. There may be a feeling of glue and a refreshing feeling may be lost.

  The sodium chloride is a component that suppresses gelation related to the HM pectin in the concentrated beverage of the present invention. The content of sodium chloride is not particularly limited as long as the desired effect is obtained, but the amount added to the concentrated beverage of the present invention is preferably 0.01 to 1.0% by weight, more preferably 0.00. It is 03 to 1.0% by weight, particularly preferably 0.07 to 0.50% by weight. If the content of sodium chloride is less than 0.01% by weight, the effect of suppressing gelation may not be sufficiently obtained. If the content exceeds 1.0% by weight, the salty taste derived from sodium chloride tends to be felt and obtained. There is a risk of impairing the flavor of the concentrated beverage of the present invention.

  The pH of the concentrated beverage of the present invention needs to be 3.5 or less, preferably 3.2 or less, more preferably 3.0 or less, in order to strengthen the sourness and emphasize the refreshing feeling. Such adjustment to pH can be usually performed by adding a sour agent (pH adjuster). Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, and phytic acid, and salts thereof, or inorganic acids such as phosphoric acid. The usage-amount of this sour agent can be suitably determined so that pH of the concentrated drink of this invention may be 3.5 or less.

The concentrated beverage of the present invention is preferably adjusted for Brix value (Bx) as a concentrated beverage. The Bx is usually adjusted to 18 to 55, preferably 40 to 55, and more preferably 45 to 50. When Bx is less than 18, there is a possibility that sufficient drinking can not be expected when diluting and drinking, and when it exceeds 55, the viscosity of the preparation liquid at the time of producing the concentrated beverage of the present invention increases, and liquid feeding and stirring are performed. It becomes difficult to proceed with the process smoothly, and the production suitability may be extremely lowered.
Here, Bx in the present invention is an indication of a refractometer for sugar at 20 ° C., and can be a solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.), for example. .

  The Brix value can be adjusted by a method in which the concentrated beverage of the present invention contains, for example, sugars or sweeteners. Examples of the saccharide include monosaccharides such as sugar, fructose, glucose, lactose, and maltose, and sugar alcohols such as disaccharides, erythritol, and maltitol. Examples of the sweetener include high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia and the like. These contents can be appropriately selected by adjusting Bx, but the final adjustment of Bx can be performed, for example, by adding ion-exchanged water or the like.

The concentrated beverage of the present invention preferably contains phytic acid in order to further improve the stabilization of the milk protein contained therein.
The phytic acid is myo-inositol hexaphosphoric acid, which is known as a plant component contained in nuts and beans, has a chelating action on polyvalent cations, and is added as a food additive expressed as an acidulant or pH adjuster It is used as a thing.
The content in the case of using phytic acid is usually in the range of 0.001 to 0.25% by weight, preferably 0.01 to 0.10% by weight, based on the total amount of the concentrated beverage of the present invention. If the content of phytic acid is less than 0.001% by weight, the effect of containing phytic acid is not expressed, and if it exceeds 0.25% by weight, the acidity derived from phytic acid is strongly imparted to the beverage and the flavor may be lowered. .

The concentrated beverage of the present invention can contain other beverage components as long as the desired effect is not impaired. Examples of the other beverage components include fruit juice, vegetable juice, fragrance, and pigment.
Fruit juice and vegetable juice are not particularly limited, but those having a strong acidity are preferred. For example, citrus fruits such as lemon, grapefruit, summer hinata, seeker, orange, eggplant, pumpkin, sudachi, berries such as strawberry, blueberry, cranberry, raspberry, cassis, plum, plum, grape, muscat, pineapple, kiwifruit, Examples include acerola, tomato, each of these extract extracts, each concentrate, and those obtained by fermenting at least one of them with lactic acid bacteria or the like, or a mixture of two or more thereof.
The content of other components can be appropriately selected according to the content effect.

The method for producing the concentrated beverage of the present invention is not particularly limited. For example, after mixing essential raw material components consisting of acidic milk, HM pectin, and sodium chloride, and further any desired raw material components, the pH is set to 3.5. It can be obtained by a method of adjusting to the following and further adjusting to a desired Bx. The mixing order of essential raw material components and desired arbitrary raw material components is not particularly limited. For example, a method in which a part of essential raw material components and a part of optional raw material components are mixed in advance and finally all are mixed. Etc.
The concentrated beverage obtained can usually be homogenized under predetermined conditions. Homogenization is preferably performed under conditions of, for example, about 10 to 20 MPa. The temperature at the time of homogenization may be any temperature, and homogenization under general heating conditions is also possible.
The homogenizing apparatus is not particularly limited, and can be performed using, for example, a homogenizer generally used for food processing.
Furthermore, before and after the homogenization, sterilization can be performed by a normal sterilization method.

To provide a method for suppressing gelation related to HM pectin of an acidic milk concentrated beverage having a pH of 3.5 or lower, including acidic milk and HM pectin, utilizing the gelation suppressing action related to HM pectin in the present invention. You can also.
For example, after the raw material component containing acidic milk and HM pectin is prepared, the pH is adjusted to 3.5 or lower and further adjusted to the desired Bx by adding sodium chloride when adjusting the raw material component. A method is mentioned.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
Example 1
20 g of skim milk powder was dissolved in water to obtain reduced skim milk. After adding 330 g of granulated sugar to this reduced skim milk, adding 4 g of 7 times concentrated lemon juice and 4 g of 50 wt% citric acid solution, 3 wt% HM pectin (trade name YM-115-LJ, manufactured by Sanki Co., Ltd.) ) 240 g of the solution was added and stirred uniformly. Next, 45 g of 10 wt% sodium chloride solution was added, pH was adjusted to 2.5 with 50 wt% citric acid solution, fragrance was added, and finally Bx was adjusted to 45 using ion-exchanged water. Was 900 g.
Thereafter, the mixture was homogenized and sterilized by heating, and then filled into a 100 ml transparent glass bottle and cooled with water to produce an acidic dairy concentrated beverage. Product characteristic values were Bx45, pH 2.5, lactic acid acidity 0.5% by weight, and SNF (non-fat milk solid content) 1.9.
The gelation judgment of the obtained concentrated drink was performed by the following method. The results are shown in Table 1.
<Determination of gelation>
The concentrated beverage was stored at 20 ° C. for 37 days, then received with a mesh (Φ50 × 20H) having an opening of 150 μm and held for 3 minutes, and the weight percentage of the total amount passing through the mesh was determined as the mesh passage rate.

Comparative Example 1
An acidic dairy concentrated beverage was produced in the same manner as in Example 1 except that 45 g of the 10 wt% sodium chloride solution was not added. Product characteristic values were Bx45, pH 2.5, lactic acid acidity 0.5% by weight, and SNF (non-fat milk solid content) 1.9.
The gelation determination of the obtained concentrated beverage was performed in the same manner as in Example 1. The results are shown in Table 1.

  From the results shown in Table 1, in Comparative Example 1 in which no sodium chloride was added, the whole gelled and did not pass through the mesh because of lack of fluidity. In Example 1 to which sodium chloride was added, the passage rate was improved, and gelation was suppressed as compared with Comparative Example 1.

Examples 2-8, Comparative Example 2 and Reference Example 1
10% reduced skim milk powder was fermented using lactic acid bacteria at 37 ° C. for 22 hours, and the obtained fermented milk was homogenized with a homogenizer. To 330 g of homogenized fermented milk, 480 g of granulated sugar was added and dissolved. 6 g of 6-fold concentrated seeker fruit juice was mixed and dissolved in this solution, and after adding 60 g of a 3 wt% HM pectin (trade name YM-115-LJ, manufactured by Sanki Co., Ltd.) solution, the mixture was stirred uniformly. . Next, 10% by weight sodium chloride (NaCl) solution (Examples 2 to 8), 10% by weight potassium chloride (KCl) solution (Reference Example 1) so that 1 g of 50% phytic acid and the composition shown in Table 1 or Table 2 were obtained. ) Was added followed by flavor and carotene pigment. An example in which neither NaCl nor KCl was added was used as Comparative Example 2. Next, the pH was adjusted to 2.8 using a 50% by weight citric acid solution, a fragrance and a carotene pigment were added, and finally Bx was adjusted to 50 using ion-exchanged water to make the total amount 900 g.
Thereafter, the mixture was homogenized and sterilized by heating, and then filled into a 100 ml transparent glass bottle and cooled with water to produce an acidic dairy concentrated beverage. Product characteristic values were Bx50, pH 2.8, lactic acid acidity 2.0% by weight, and SNF (non-fat milk solid content) 3.0.

The gelation determination of each of the obtained concentrated beverages of Examples 2 to 6, Comparative Example 2 and Reference Example 1 was performed by the following method. The results are shown in Table 2. Moreover, the flavor test shown below was done about the acidic dairy concentrated drink prepared in Examples 2, 7 and 8, and Comparative Example 2. The results are shown in Table 3.
<Determination of gelation>
Each concentrated beverage was stored at 20 ° C. for 30 days, then received with a mesh (Φ50 × 20H) having an opening of 150 μm and held for 3 minutes, and the weight percentage of the total amount passing through the mesh was determined as the mesh passage rate. .
<Flavor test>
Each concentrated beverage immediately after production was diluted 5 times with pure water, the flavor was evaluated by a panel of five people, and the average score was taken as the result. The evaluation was performed according to the following criteria.
4 points: considerable refreshing, 3 points: refreshing, 2 points: refreshing, 1 point: slightly refreshing, 0 points: not refreshing.

From the result of Table 2, in the comparative example 2 which does not add sodium chloride, the whole has gelatinized, and since there was no fluidity | liquidity, it did not almost pass a mesh. In Examples 2 to 6 to which sodium chloride was added, the mesh passage rate improved depending on the sodium chloride concentration, and gelation was suppressed as compared with Comparative Example 2. On the other hand, in Reference Example 1 in which 0.09 wt% of potassium chloride was added, the whole gelled as in Comparative Example 2, and it was found that there was no gelation suppressing effect.
From the results in Table 3, it was found that the acidic dairy concentrated beverage of the present invention can have a flavor equivalent to or higher than that of the conventional beverage.

Examples 9, 10 and Comparative Examples 3, 4
An acidic dairy concentrated beverage was prepared by the method shown below with the blending amounts shown in Table 4.
The skim milk powder was dissolved in water to obtain reduced skim milk. Add granulated sugar to this reduced skim milk, add 7 times concentrated lemon juice and 50 wt% citric acid solution, then add 3 wt% HM pectin (trade name YM-115-LJ, manufactured by Sanki Co., Ltd.) The mixture was added and stirred to be uniform. Next, after adding 50 wt% phytic acid and 10 wt% sodium chloride solution, adjust pH with 50 wt% citric acid solution, add fragrance, and finally adjust Bx to 50 or 45 using ion-exchanged water. The total amount was 900 g.
Thereafter, the mixture was homogenized and sterilized by heating, and then filled into a 100 ml transparent glass bottle and cooled with water to produce an acidic dairy concentrated beverage. The product characteristic values are Bx50, pH 2.8, lactic acid acidity 0.5% by weight, and SNF (non-fat milk solids) 1.0 in Comparative Example 3 and Example 9, and Bx45 in Comparative Example 4 and Example 10. The pH was 2.5, the lactic acid acidity was 0.5% by weight, and the SNF (non-fat milk solid content) was 1.9.
Determination of the gelation of the obtained Examples 9 and 10 and Comparative Examples 3 and 4 was performed in the same manner as in Examples 2 to 6. The results are shown in Table 5.

  From the result of Table 5, the whole was gelatinized in the comparative examples 3 and 4 which did not add sodium chloride, and the mesh passage rate was low. In Examples 9 and 10 to which sodium chloride was added, it was found that gelation was suppressed and the mesh passage rate was greatly improved.

Claims (4)

  A concentrated beverage for dilution and drinking, which comprises acidic milk, HM pectin and sodium chloride, and has a pH of 3.5 or less.   The concentrated beverage according to claim 1, further comprising phytic acid.   The concentrated beverage according to claim 1 or 2, wherein the Brix value is 18 to 55.   The content rate of sodium chloride is 0.01 to 1.0 weight%, The concentrated drink in any one of Claims 1-3.