JP2793767B2 - Food containing pasteurized milk ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is intended to prevent browning even when subjected to high-temperature sterilization such as retort sterilization, to utilize the rich flavor derived from milk components, and to improve the emulsion stability over a long period of time. It relates to an excellent heat-sterilized milk-containing food.

[0002]

2. Description of the Related Art In general, milk-containing beverages such as milk and beverages containing milk, when subjected to high-temperature heat sterilization, a Maillard reaction occurs between lactose and proteins in the milk components, resulting in browning and poor appearance. However, there was a problem that the flavor deteriorated.

As a method for preventing browning of the milk component, for example, a method disclosed in Japanese Patent Publication No. 3-23132 can be mentioned. In this method, milk and skim milk powder are used as milk components within a specific ratio range, and the amount of milk components is set to be smaller than the composition of milk to prevent browning.

FIG. 1 shows a graph in which the ratio of milk to skim milk is converted into milk fat and milk protein mass. In this graph, ranges surrounded by points A to D and points A 'to D' are values obtained by converting the above specific ratio range of milk and skim milk powder into milk fat amount and milk protein mass. However,
In this range, although some improvement is observed, the effect of preventing browning is not sufficient. The beverage obtained by this method is what is called light milk,
In order to prevent browning, the amount of the milk component is set lower than that of milk, and there is a problem that it is less rich and watery as compared with the flavor of milk. Usually, a beverage having a sweet taste has a sweetness of about 5 to 10% in terms of sugar. However, in this method, the sugar is set to 2% or less to prevent browning. Is too low and there are few types of beverages that can be applied.

In the case of milk-containing foods containing foods containing anthocyan dyes such as strawberries and cherries, carotenoid dyes, and reddish black dyes, the beautiful red color is important in terms of commercial value. Turns brown when sterilized. Further, in combination with the Maillard reaction of the milk component, browning of the anthocyan dye is promoted, and there is a problem that beautiful red color and flavor are lost. Therefore, these high-temperature pasteurized foods to which natural pigments that easily cause browning are added usually contain synthetic pigments for color tone adjustment, and it is difficult to maintain the natural color tone inherent to foods. Was.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is an object of the present invention to prevent browning even when subjected to high-temperature sterilization such as retort sterilization and to prevent milk from discoloring. An object of the present invention is to provide a high-temperature sterilized milk component-containing food that has a rich flavor derived from components, has excellent emulsification stability, and can be distributed at room temperature for a long period of time.

[0007]

SUMMARY OF THE INVENTION The object of the present invention is to provide a milk component-containing food which has been pasteurized at a high temperature, wherein the milk protein in the food is not more than 1.0% by weight, and the milk fat has a weight ratio of milk protein to 1 milk protein. This is achieved by a food containing a pasteurized milk component, which is set to two or more.

That is, the present inventors have studied a method of preventing browning during high-temperature heat sterilization while maintaining a rich flavor equal to or higher than that of milk. As a result, when the milk protein mass in the beverage is set to 1.0% by weight (hereinafter referred to as "%") or less and the milk fat is set to twice or more of the milk protein, browning does not occur even when pasteurized, In addition, the present inventors have found that the flavor has a richness equal to or higher than that of milk, and reached the present invention.

Next, the present invention will be described in detail. The heat-sterilized milk ingredient-containing food of the present invention is all foods containing a milk ingredient, and for example, seasonings such as milk ingredient-containing drinks such as milk drinks and strawberry milk, desserts such as bavarois and pudding, sauces and spreads. Foods and the like can be mentioned. The milk component used in the present invention includes animal milk such as cow milk, sheep milk, goat milk, and horse milk, and vegetable milk such as soy milk, or raw cream, butter, condensed milk, milk powder, whey, etc. using these as raw materials. Dairy products, or processed dairy products obtained by subjecting them to treatments such as fermentation and dehydration. These may be used alone or in combination of several kinds.

The dairy component-containing food of the present invention may further contain, as auxiliary ingredients, sugars, eggs or processed products thereof, fruits and vegetables or processed products thereof, stabilizers, emulsifiers, pH adjusters, starch,
Salts, flavors, colorings, acidulants, extracts, alcohols,
Micronutrients and the like may be appropriately selected and used as needed.

Further, in the milk-containing food of the present invention,
As shown in FIG. 1, the milk component is set so that the milk protein is 1.0% or less and the milk fat is 2 or more, preferably 3 or more and less than 6 in terms of weight ratio in the whole beverage. I do. If the milk protein exceeds 1.0%, browning occurs and the flavor becomes worse. On the other hand, if the weight ratio of milk fat is less than 2 with respect to 1 of milk protein, a rich flavor equivalent to that of milk cannot be obtained. Conversely, if the milk fat is 6 or more, the milk fat tends to have a strong flavor and a poor flavor balance. The milk fat is preferably set to 5% or less.

Next, among the dairy ingredients-containing foods of the present invention, for example, a dairy ingredient-containing beverage is produced using the above-mentioned raw materials as follows. That is, first, the composition of the milk component is adjusted as described above, and if necessary, an auxiliary medium or an aqueous medium such as water is added to obtain a beverage solution. Further, the pH of the beverage solution is preferably pH 6 or more, more preferably pH
It is desirable to set 6 to 7. If the pH is less than 6, the milk protein particles become large even when the homogenization step described later is performed, and browning tends to be easily promoted. Conversely, when the pH exceeds 7, salty taste is felt and flavor tends to deteriorate.

The solid content of the beverage solution is 0.1 to 50.
% Is desirable from the viewpoint of the homogenization effect in the post-process.

It is desirable that the temperature of the beverage solution is set to 85 ° C. or less. When the temperature exceeds 85 ° C., the temperature of the beverage solution rises to 90 ° C. or higher during the homogenization step described later, and the flavor tends to deteriorate due to excessive heat history. In order to adjust the temperature to 85 ° C. or lower, hot water of 95 ° C. or lower may be used as the water, or the temperature of the raw material or water is adjusted to 85 ° C. or lower during mixing, The temperature may be raised as appropriate.

Next, the above-mentioned beverage solution having a temperature of 85 ° C. or lower is homogenized. At this time, the homogenization pressure is preferably 500 kg
/ Cm ² or more, more preferably 700 to 1500 kg /
to cm ^2. If the pressure is less than 500 kg / cm ² , homogenization tends to be insufficient. Further, the above homogenization may be repeated once or twice or more, and may be appropriately set according to the pressure or the type of the beverage solution.

The average particle diameter of the water-insoluble component in the beverage solution after homogenization is preferably 1.0 μm or less, more preferably 0.5 μm or less, and the particle volume fraction is 0.8 μm.
It is desirable that particles having a particle size of m or less account for 90% or more from the viewpoint of the emulsion stabilization effect. The water-insoluble component referred to here refers to the fat or oil component alone, or to a fat or protein component, in which raw materials such as a thickener and an emulsion stabilizer are complexed,
Refers to those that have become water-insoluble.

The type used for homogenization is a high-speed homomixer as shown in FIG. 3, a manton-gorin as shown in FIG. 4, and a mechanism in which liquid flow paths as shown in FIG. In particular, use of a homogenizer having a mechanism as shown in FIG. 2 is more preferable in terms of emulsion stability.

As shown in FIGS. 3A to 3C, the high-speed homomixer agitates the liquid at a high speed by rotating the turbine blades 17 in the stator 16 at a high speed, and generates a shear force and an impact during the stirring. The homogenization is performed by collision of particles. Further, as shown in FIG.
It is sent to a small gap C between the valve 2 and the valve 23, and is homogenized by collision of particles at that time. The pressure in Menton Gorin detects the total amount of pressure applied before the sample 30 passes through the interval C.

Examples of the homogenizer having the mechanism shown in FIG. 2 include "Nanomizer" manufactured by Nanomizer Co., Ltd. and "Microfluidizer" manufactured by Microfluidics. In FIG. 2, 1 is a pump, 2 is a pressure gauge, 3 is a chamber, 4 is a liquid feed path, 5a and 5b are divided paths (small tubes), 6 is a liquid feed path, and 7 is a product outlet. In this homogenizer, the liquid feed path 4 is divided into two split paths 5a, 5a at a branch point A.
b, and the divided paths 5a and 5b join at the junction B to form the liquid feed path 6. With such a mechanism, when the sample 10 is sent to the liquid supply path 4 at a high pressure via the pump 1, the particles in the sample 10 collide at the junction A and branch, and then each The particles further collide with each other by passing through the narrow passages of the division paths 5a and 5b, and further collide with the impact of the liquids merging at the junction B of the division paths 5a and 5b. I have. The pressure in the homogenizer is such that the pressure before the sample 10 enters the dividing paths 5a and 5b is detected. Therefore,
Compared to the high-speed homomixer or the Manton-Gaulin type homogenizer shown in FIGS. 3 and 4 described above, a uniform pressure is uniformly applied to the entire liquid feed, and the particle size of the water-insoluble component in the liquid can be reduced uniformly.

When it is desired to further enhance the emulsion stability and bacteriostaticity of the beverage solution, an aqueous solution of a bacteriostatic agent such as sucrose ester or polyglycerin fatty acid ester is prepared separately from the beverage solution. Is more preferably added to the homogenized beverage solution.

Next, the above beverage solution is filled in a container such as a can, a bottle, a paper pack, a retort pouch and the like, sealed, and sterilized. As the sterilization conditions, high-temperature sterilization such as generally performed retort sterilization may be performed according to the type of beverage. Also,
In the case of producing desserts, seasoned foods, and the like, further processing may be performed after the above homogenization.

Further, in the present invention, when a natural pigment is contained, browning thereof can be prevented. Therefore, since the browning of the milk component and the natural pigment can be prevented, a natural pigment-containing milk beverage having a good color tone can be obtained. Examples of natural pigments include anthocyan pigments, carotenoid pigments, red koji pigments, and flavonoid pigments contained in fruits such as strawberries and cherries, vegetables, and teas such as matcha. These may be used alone or in combination of several kinds.
Among them, strawberry, deterrent effect of browning the dairy ingredient-containing foods containing Antoshi Ann based dyes cherry like is remarkable. At this time, when the fat content is 1% or more, more favorable results can be obtained.

[0023]

As described above, the food containing the pasteurized milk component of the present invention has a specific range of the amount of milk protein and milk fat in the milk component. In addition, the food can have excellent long-term storage stability in terms of both appearance and appearance. Further, by homogenizing under high pressure, even if milk fat is contained in a high concentration, it is possible to obtain a food which is emulsion-stabilized over a long period of time. In addition, by improving the emulsion stability, the amount of the emulsion stabilizer may be reduced or may not be used, the odor derived from the emulsion stabilizer, the influence of the taste is less, and the flavorful food can be obtained. You can do it. Further, for example, in the case of a milk component-containing beverage, the milk fat ratio is high, so that the beverage can be as rich as milk or more, despite the reduced amount of milk protein. In addition, when a natural pigment is contained, the browning can be prevented. Therefore, the browning of the milk component and the natural pigment can be prevented, so that a natural pigment-containing milk food having a good color tone can be obtained. Therefore, it is possible to produce a food in which the color of the natural pigment in the food material is maintained without adding a synthetic pigment.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 6 and Comparative Examples 1 to 2> Table 1, the compositions shown in Table 2, respectively <br/>, prepare a beverage solution conditions, a glass bottle (165 cc capacity, diameter 53 mm, height 1
33mm), and then wrapped and tightened at 121 ° C.
Sterilized by retort for 25 minutes to obtain strawberry milk in a sealed container. The obtained strawberry milk was tested as follows.

<Measurement of average particle size> The average particle size was measured by a laser type particle size distribution measuring device (Shimadzu Corporation). <Test for confirming the presence or absence of browning immediately after retort> For each of the above 10 bottles of strawberry milk, the color tone was measured using a color difference meter with the control before retort as a control, and the color difference ΔE from the color tone after retort was obtained. Was visually evaluated. <Average browning test> 4 bottles of strawberry milk in bottle
After storage at 0 ° C for 1 month, 10 tubes each, 5 ° C after retort
Using the stored product for one month as a control, the color tone was measured with a color difference meter to determine the color difference ΔE from the color tone after retort, and visually evaluated by eight specialized panels.

<Emulsion stability confirmation test> For each of the above 10 bottles of strawberry milk in the bottle, the presence or absence of a milk ring (fat layer floating above the contents) after storage at 40 ° C for one month was visually checked. did. <Precipitation Confirmation Test> For each of the above 10 bottles of strawberry milk in the bottle, the presence or absence of a precipitate after storage at 40 ° C. for one month was visually confirmed. <Evaluation of Flavor> With respect to the product immediately after retort, the flavor was evaluated by eight professional panels using the product before retort as a control.

Example 7 A milk drink was obtained in the same manner as in Example 1 except that the composition was as shown in Table 2, and each evaluation was performed in the same manner as in Example 1. The above results are shown in Tables 1 and 2.

[0028]

[Table 1]

[0029]

[Table 2]

From the results shown in Tables 1 and 2, the strawberry milks of Examples 1 to 6 did not have any browning of milk components and natural pigments, and retained the original strawberry red color. Further, the flavor and the emulsion stability were also good. In addition, the milk drink of Example 7
There was no browning of the milk component, and a good milk-like color tone was maintained. Further, the flavor and the emulsion stability were also good. On the other hand, in the comparative example, browning occurred, the flavor and appearance were poor, and the original red color of strawberries was lost. In addition, the emulsion stability was poor and precipitation occurred.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a preferred range of milk protein and milk fat in the beverage of the present invention, and a range of milk protein and milk fat of a conventional browning-resistant milk beverage.

FIG. 2 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 3 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 4 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pump 2 Pressure gauge 3 Chamber 4 Liquid sending path 5 Dividing path 6 Liquid sending path 7 Product outlet 10 Sample

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23C 9/15 A23C 9/156 A23L 2/38

Claims (1)

(57) [Claims] A dairy-containing food product that has been pasteurized,
A food containing a pasteurized milk component, wherein the content of milk protein in the food is set to 1.0% by weight or less, and the weight ratio of milk fat is set to 2 or more with respect to 1 of milk protein.