JP2834345B2 - Acidic protein foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Object of the invention]

The present invention relates to a lactic acid bacteria beverage, fermented milk,
The present invention relates to acidic protein foods such as liquid yogurt, acidic milk beverages, acidic frozen desserts, acidic desserts, and acidic protein beverages such as milk juice and soy milk, to which are added orange juice or other fruit juices, organic acids or inorganic acids.

[0002]

2. Description of the Related Art Conventionally, in the production of acidic protein foods, pastes such as high methoxyl pectin (HM pectin), sodium carboxymethyl cellulose or propylene glycol alginate have been used for the purpose of preventing aggregation and precipitation of protein particles. Thickener) is usually used. However, in any of these pastes, it is difficult to completely prevent aggregation and precipitation of protein particles, and phenomena such as phase separation and precipitation are likely to occur. Of course, this phenomenon can be suppressed by increasing the amount of the paste added to increase the viscosity. However, as a taste of taste today, a nectar-like pasty texture tends to be disliked. Various attempts have been made to prevent precipitation, phase separation, and the like with a lower viscosity, but they have not yet reached a satisfactory range.

[0003]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention provides a means for preventing defects such as aggregation, sedimentation and phase separation of protein particles in acidic protein foods without causing a sense of viscosity. An object of the present invention is to provide an acidic protein food in which the above disadvantages are prevented.

[0004]

Means for Solving the Problems Outline The present inventors have conducted intensive studies aiming at solving the above-mentioned problems, and as a result, here, as a dispersant in acidic protein foods,
The above problem can be solved by using a water-soluble soybean polysaccharide alone or in combination with a water-soluble soybean polysaccharide and a paste selected from high methoxyl pectin, sodium carboxymethylcellulose and propylene glycol alginate. Was found. Hereinafter, various conditions, definitions, and the like that constitute the present invention will be described item by item.

Definitions In the present invention, the term “acid protein food” refers to lactic acid bacteria beverages (including live bacteria and sterilized types), fermented milk (solid or liquid), acidic milk beverages obtained by acidifying dairy products, acidic milk beverages. It means acidic protein foods such as iced dessert, other fruit juices, or acidic beverages obtained by adding organic acids or inorganic acids to protein beverages such as frozen desserts, acidic desserts, and milk and soy milk. Also,
"Animal and vegetable protein" refers to milk, goat milk, skim milk, soy milk;
Powdered whole milk powder, skim milk powder, and soy milk powder; sweetened milk obtained by adding sugar thereto; concentrated milk obtained by concentrating these;
These include processed milk and fermented milk in which minerals such as calcium, vitamins and the like are fortified. The latter fermented milk,
Fermented milk fermented by adding the lactic acid bacterium starter after sterilizing the animal and plant proteins, but may be further powdered or added with sugar and the like, if desired.

[0006] Water-soluble soybean polysaccharide The water-soluble soybean polysaccharide (hereinafter abbreviated as SSPS) used as a stabilizer in the food of the present invention is a polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. The average molecular weight determined by the intrinsic viscosity method using standard pullulan (available from Showa Denko KK) as a standard substance is 1,000,000 or less. This is produced by subjecting okara remaining after production of tofu from soybeans or extracted lees obtained by extracting soybean protein from defatted soybeans to a starting material and hydrolyzing them.

Production of Acidic Protein Foods When producing acidic protein foods, sugars, SS
Use PS, animal and plant proteins, acids, flavors, fresh water and, if necessary, juice, pulp and the like. The general production method of this food is described for acidic milk beverages.
PS, acids, flavors, colorings, fruit juice, pulp, etc. are used as necessary. Water is added to these various ingredients, mixed and dissolved, and then homogenized and / or sterilized as necessary. An acidic protein drink is obtained.

The amount of dispersant and paste used The amount of SSPS used is typically 0.1 to 10%, preferably about 0.2 to 2%, based on the final product. It does not limit the scope of the invention.

In the practice of the present invention, in addition to SSPS, high methoxyl pectin (HM pectin), sodium carboxymethyl cellulose (CMC)
-Na) and / or propylene glycol alginate (PGA) is used in combination. These standard usages are generally as follows, but of course have no bearing on the scope of the invention. However, it is natural that the amount of the target food must not be so large as to give a pasty feeling.

HM pectin: 0.05 relative to the final product
-1.0%, preferably 0.1-0.5% CMC-Na and PGA: 0.05-1.0%, preferably 0.1-0.5% As the acids, citric acid, tartaric acid, Malic acid, lactic acid, fumaric acid, phosphoric acid and other edible acids are used. Generally, the pH of the acidic protein food is preferably in the range of 5.0 to 2.5, but may be outside this range in some cases.

[0011]

The embodiments and effects of the present invention will be described below with reference to experimental examples and examples. However, they are merely for explanation and do not limit or limit the inventive idea.

Experimental Example 1 An acidic protein food sample (acidic milk drink) was produced according to the following steps. Add 3 parts of skim milk powder to 20 parts of room temperature water, stir and dissolve. Add 7 parts of sugar to 20 parts of water at room temperature, stir and dissolve. Add about 20 parts of water to 0.1-10 parts of SSPS, and add
Stir at 10 ° C for 10 minutes to dissolve, then cool to about 7 ° C. After mixing the above liquids, a 50 w / w% aqueous citric acid solution was added dropwise while stirring at 10 to 20 ° C.
After adjusting H to 4.5, water is added to make the total amount 100 parts.

When the mixture obtained above is homogenized using a homogenizer (pressure is 150 kg / c in the first stage).
m ² , second stage 0 kg / cm ² ) and (b) when not homogenized, respectively) for those sterilized at 85 ° C. for 30 minutes and those not sterilized, for 1 week after storage and for the presence or absence of supernatant and glue The appearance was visually observed. The pasty feeling was sensory-tested by a panel of six experts. The results are shown in Table 1 below.

[0014]

[Table 1]

From Table 1, it can be seen that the non-homogenized one has more precipitates and supernatants than the homogenized one and has poor stability. When homogenized, the SSPS stabilized the sample at an addition amount of 0.1% or more, and it was found that there was no pasty feeling at all from 0.1 to 2%.

Experimental Example 2 An acidic beverage sample was prepared and tested according to Experimental Example 1. However, while adjusting the pH of the sample to 4.0 and homogenizing it,
Sterilized at 5 ° C. for 30 minutes. Further, in addition to each of HM pectin, CMC-Na, PGA and SSPS alone as a stabilizer, each combination of SSPS with HM pectin and CMC-Na was also tested. The results are shown in Table 2 below.

[0017]

[Table 2]

From Table 2, it can be seen that HM pectin, CMC-Na and PGA showed a strong paste-like feeling and produced a precipitate and a supernatant in the 0.4% added group, and a precipitate in the 0.3% added group. And a large amount of supernatant are generated, but the paste-like feeling is small. These HM
P added with pectin, CMC-Na and PGA 0.3%
When 0.1% of SPS was used in combination, a good result was obtained in which the pasty feeling was improved and neither precipitation nor supernatant was formed.

Example 1 A yogurt-flavored acidic milk drink was produced according to the composition shown in Table 3 below.

[Preparation] 1 part of skim milk powder and 14 parts of sugar are added to 40 parts of water at room temperature and stirred. 0.2 parts of SSPS is added to 44.2 parts of hot water at 80 ° C., and stirred and dissolved at 80 ° C. for 10 minutes. And gently stir for 10 minutes. 0.5 part of a 10% lactic acid solution was added dropwise to the above solution, and then 0.1 part of yogurt flavor was added.
Department. At 95 ° C. and 30 ° C. with a heat exchange sterilizer.
Sterilize for 2 seconds and hot pack.

The product thus obtained was a good yogurt-flavored acidic milk drink having uniform turbidity without precipitation or supernatant and no pasty feeling even after 3 months.

Example 2 A strawberry-flavored fermented milk drink was produced according to the composition shown in Table 4 below.

[Preparation] 21 parts of skim milk powder was added to 79 parts of water and dispersed, and then
Sterilize while stirring at 90-95 ° C for 15 minutes.
After cooling to room temperature, 3 parts of commercially available plain yogurt is added as a starter, fermented in a thermostat at 38 ° C, pulverized with a stirrer, and cooled to 10 to 15 ° C to produce fermented milk. Add 2 parts of SSPS to 98 parts of hot water, stir and dissolve at 80 ° C. for 10 minutes, cool to 25 ° C., and add 2 w / w%
A SSPS solution of is prepared. Dissolve 7 parts of sugar in 30 parts of room temperature water. To 18 parts of room temperature water, add 10 parts of strawberry juice to make a diluted juice. 15 parts of fermented milk, 2 w / w% SSPS solution 20
, 37 parts of the sugar liquid and 28 parts of the fruit juice diluent were stirred and mixed, and the pH was adjusted to 3.8 with 59% lactic acid.
° C. heated, was sterilized by stirring, homogenized at 85 ° C. (first stage 150 kg / cm ^2, the second stage 0 kg / cm ²⁾ performs, filled into bottles made of hot polyethylene terephthalate,
After inverting for 5 minutes, allow to cool.

The obtained product is stored in a refrigerator for one month,
When the stability and the pasty feeling were observed, it was a very good sterile lactic acid beverage containing fruit juice without any precipitation or supernatant, and no pasty feeling.

Example 3 A drinkable yogurt containing fermented milk was produced according to the composition shown in Table 5 below.

Fermented milk (temperature adjusted to about 10 to 15 ° C.) and 2 w /
Preparation of a w% SSPS solution (temperature adjusted to about 25 ° C.) was performed in the same manner as in Example 2. The 2 w / w% HM pectin solution is prepared by adding 2 parts of HM pectin to 98 parts of hot water and heating at 80 ° C.
After dissolving by stirring for 0 minutes, the mixture was cooled to 25 ° C. to prepare a mixture. Further, a sugar solution was prepared by dissolving 7 parts of sugar in 23 parts of room temperature water.

When the above four solutions were cooled, 40 parts of fermented milk,
After mixing 20 parts of 2 w / w% SSPS solution, 10 parts of 2 w / w% pectin solution and 30 parts of sugar solution, adjusting to pH 3.8 with 50% lactic acid solution, homogenization was performed (the pressure was 1st). (Step 150 kg / cm ² , second step 0 kg / cm ² ), bottled and stored in refrigerator for 2 weeks. This drinkable yogurt had excellent quality without any sedimentation or supernatant and no stickiness.

Example 4 Cold fruits (sharbeto) were produced according to the composition shown in Table 6 below.

[Preparation] 1 part of skim milk powder is added to 20 parts of room temperature water and dissolved. 8 parts of sugar, 10 parts of isomerized sugar and 5 parts of starch syrup
Dissolve in 0 parts. 4 parts of SSPS is added to 96 parts of hot water, dissolved by stirring at 80 ° C. for 10 minutes, and cooled to 20 ° C. 0.15 parts of citric acid is dissolved in 5 parts of room temperature water to prepare an acid solution. Dissolve the dye in 100 volumes of water. 21 parts of milk powder solution, 53 parts of sugar solution, SSPS solution 10
Parts and about 2 parts of a dye solution were mixed at a cold temperature, and 5.15 parts of an acid solution, a fragrance, remaining water, an emulsifier, and an oil and fat were added thereto, and the temperature was raised to 80 ° C. with stirring, and the temperature was raised to the same temperature for 10 minutes. Hold. After homogenizing the prepared solution, 93 ° C in a heat exchanger,
After sterilizing for 30 seconds, cool to 7 ° C. After aging overnight of the sterilized homogenized solution in -4 ° C., overrun 60 in an ice cream freezer.
Bubble up to% and remove and store in freezer.

When the state of the homogenized solution aged overnight in the step was observed, there was no precipitation or supernatant.
It was stable. What was stored for 3 months in the freezer was a sherbet with a simple texture without any shrinkage and no sticky feeling.

Example 5 Jelly was produced according to the composition shown in Table 7 below.

[Preparation] 20 parts of room temperature water is added to 20 parts of a lactic acid bacteria beverage and mixed. Dissolve 5 parts of sugar, 0.5 part of carrageenan and 0.1 part of locust bean gum in 30 parts of hot water. 5 parts of SSPS is added to 95 parts of hot water and stirred and dissolved at 80 ° C. for 10 minutes. Is cooled with water to 20 ° C. 40 parts of a lactic acid bacterium solution, 35.6 parts of a sugar and a gelling agent solution and 10 parts of a 5 w / w% SSPS solution were mixed, and the remaining water and flavor were added thereto. Pressure: 1st stage 150 kg / cm ² , 2nd stage 0 kg /
cm ² ). After filling the homogenized preparation solution into a cup container, it is immersed in cold water to jelly, and stored in a refrigerator for one week.

The obtained jelly was a jelly having a refreshing acidity without protein aggregation or water separation.

Example 6 A dressing-like acidic protein food was produced according to the composition shown in Table 8 below.

[Preparation] 21 parts of skim milk powder was added to 79 parts of water and dispersed, and then
Sterilize at 90-95 ° C with stirring for 15 minutes, then
After cooling to 0 ° C., 3 parts of commercially available plain yogurt was added as a starter and fermented in a constant temperature room at 38 ° C. Then, after crushing the curd generated by the stirrer, 1
It cooled to 0-15 degreeC, and prepared fermented milk. 5 parts of SSPS was added to 95 parts of hot water, stirred at 80 ° C. for 10 minutes, cooled to 25 ° C., and 5 w / w% SSPS
A solution was prepared. Lemon juice, salt, and sodium glutamate were added to vinegar and stirred to prepare a uniform liquid. 45 parts of the fermented milk obtained in the above, 10 parts of a 5 w / w% SSPS solution and 45 parts of a seasoning liquid were mixed under stirring,
The mixture was adjusted to pH 3.6 with acetic acid, heated to 90 ° C., stirred and sterilized, and then homogenized at 85 ° C. in two stages (pressure: 150 stages).
kg / cm ² , second stage 5 kg / cm ² ), and then quickly filled in a glass bottle, sealed, inverted for 5 minutes, and allowed to cool.

The obtained product was a low-viscosity, low-calorie, dressing-like acidic protein food having a low viscosity and no sticky feeling, and neither sedimentation nor supernatant was observed on standing.

[0037]

As described above, the present invention has a low viscosity,
Providing an acidic protein food free from defects such as aggregation, precipitation, and phase separation of protein particles can contribute to the advancement of food life.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/05 A23L 1/06 1/06 2/02 A 2/02 2/38 P 2/38 1/04 (56) Reference Document JP-A-3-91447 (JP, A) JP-A-59-39244 (JP, A) JP-A-53-62845 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 9/13-9/137 A23C 9/152-9/158 A23C 11/10 A23G 9/02 A23J 3/00 501 A23L 1/03-1/072 A23L 2/02 A23L 2/38 JICST file (JOIS) JAFIC file (JOIS)

Claims (2)

(57) [Claims] 1. An acidic protein food comprising a water-soluble soybean polysaccharide as a dispersant. 2. The acidic protein food according to claim 1, further comprising a paste selected from high methoxyl pectin, sodium carboxymethyl cellulose and propylene glycol alginate.