JP2841228B2 - Process for producing liquid fermented milk and lactic acid bacteria beverage containing galactomannan hydrolyzate - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a liquid fermented milk and a lactic acid bacterium beverage having excellent stability, which contains galactomannan hydrolyzate as a dietary fiber to a high rate. In particular, the present invention relates to a production method effective for stabilizing a liquid fermented milk and a lactic acid bacterium beverage that has been sterilized and stored at room temperature for a long period of time even if it contains a high percentage of dietary fiber.

(Conventional technology) Liquid fermented milk and lactic acid bacteria beverages are available in various types in Japan and abroad, from low-fat milk solids called lactic acid bacteria drinks to non-fat milk solids exceeding 8% as drink yogurt. Are sold. In addition, some of these products have been added with a small amount of water-soluble dietary fiber for functional foods.

There are two types of such liquid fermented milk and lactic acid bacteria beverages: live-bacteria-type products in which lactic acid bacteria and yeast remain alive, and products that have been sterilized.

Live-bacteria-type products are manufactured, distributed, and sold at low temperatures so as not to kill cultured lactic acid bacteria and yeast. In addition, sterilized products are manufactured by a method called hot pack filling or hot filling mainly used for bottles and can containers, or a method called aseptic filling to fill containers in a sterilized atmosphere, mainly at room temperature. It is distributed and sold. In the case of hot-pack filling, the prepared mixture is homogenized, filled in a container while being sterilized by heating to 85 to 98 ° C., kept at a high temperature, and cooled to obtain a product. In the case of aseptic filling, the prepared mixture is homogenized, heat sterilized, cooled immediately, and filled into a container in a sterilized atmosphere to obtain a product.

Liquid fermented milk and lactic acid bacteria beverages refine coagulated fermented milk used as a raw material during production, and unless stabilized by some method, solids in the product settle, causing sedimentation and separation phenomena. To prevent such a phenomenon,
A method of adding a stabilizer is generally used. But,
Increasing the amount of stabilizer increases the viscosity, so there is a limit to the method of enhancing stability by increasing the amount.

In particular, among liquid fermented milk and lactic acid bacteria beverages, sterilized products have the property that the components of the contents do not deteriorate even after long-term storage at room temperature for as long as 6 months. Products prepared by conventional methods can cause phenomena such as sedimentation, separation, aggregation and coagulation of the contents during storage. In particular, when the stability is poor and the precipitation is severe, it adheres to the lower surface of the container and is not easily dispersed even when stirred or shaken, so that not only the appearance is impaired but also the flavor becomes unsuitable for drinking.

In order to solve such a problem, there has been proposed a method of preparing a product by slightly raising and lowering the temperature within a specific range (Japanese Patent Application Laid-Open No. 55-127953). However, it is difficult to apply this method to actual manufacturing because of the difficulty of controlling the temperature and the complicated operation.

In addition, a method has been conceived in which a special stabilizer is used and an ultra-high-temperature flash sterilization treatment is further carried out (JP-A-58-187133). However, in this method, it is necessary to secure special raw materials and to newly introduce equipment, so that cost increase cannot be avoided.

(Problems to be Solved by the Invention) When the present inventors develop a food oriented for functionality by adding water-soluble dietary fiber, the galactomannan hydrolyzate is used to stabilize liquid fermented milk and lactic acid bacteria beverages. Contribute and
We focused on its low viscosity property. The present invention is a dietary fiber which utilizes its properties and does not cause precipitation, separation, aggregation and coagulation of the contents of the product during storage, despite the high content of galactomannan hydrolyzate as a dietary fiber. It is an object of the present invention to provide a method for producing a liquid fermented milk and a lactic acid bacterium beverage containing a high rate of lactic acid bacteria. The term “liquid fermented milk and lactic acid bacteria beverage” as used in the present invention refers to those which show a liquid or fluid state and are drinkable.

(Means for Solving the Problems) The present invention is characterized in that a liquid fermented milk and a lactic acid bacterium beverage are prepared by setting the time and method of adding a galactomannan hydrolyzate used as a dietary fiber within a specific range. .

Specifically, when producing liquid fermented milk and lactic acid bacteria beverages, before the final homogenous treatment, galactomannan hydrolyzate and high methoxyl pectin and fermented milk were added, and the pH was adjusted to form a mixed solution. It is characterized by performing a homogenous treatment. The homogenous treatment can be performed under heating after adjusting the pH to obtain a mixed solution, and then a sterilization treatment can be performed. Also,
By performing the homogenization treatment at the sterilization temperature, the homogenization treatment and the sterilization treatment can be performed simultaneously. Thereafter, aseptic filling or hot pack filling can be performed by a conventional method.

Galactomannan degradation products include guar gum, tara gum,
It is preferable that one or two or more of locust bean gum and tamarind gum are obtained by the action of a plant tissue-disintegrating enzyme similar to galactomannanase or cellulase. As such a decomposed product, a commercially available product is sufficient.Specifically, guar gum, tara gum, locust bean gum, etc. are subjected to an enzyme treatment using igalactomannanase, and the average chain length of the linear portion is 16%. Decomposed products with units less than or equal to and further purified
After preparing a water-slurry of a plant-derived indigestible polysaccharide having a molecular weight of 2,000 to 3,000 (trade name, Sun Fiber, manufactured by Taiyo Kagaku Co., Ltd.) or guar gum, tamarind gum, etc., guar gum contains galactomannanase. A partially degraded product of an indigestible polysaccharide is prepared, dried and purified by reacting a plant tissue-disintegrating enzyme such as cellulase to tamarind gum, and has a peak molecular weight of 2
There are 4,000 types (trade name, Fiberlon, manufactured by Dainippon Pharma Co., Ltd.) and the like.

The added amount of the galactomannan decomposition product is preferably in the range of 0.1 to 10%. If the amount is less than 0.1%, a sufficiently stable product cannot be expected, and the addition of dietary fiber lacks significance. On the other hand, if it exceeds 10%, the texture deteriorates and the freshness cannot be felt.

High methoxyl pectin can be used without any particular limitation as long as it is generally commercially available as high methoxyl pectin. The amount of addition is usually about 0.1 to 1.0% by weight.

Fermented milk as a raw material used in the present invention uses a commonly used one. The amount of addition is preferably up to about 3 to 8% by weight of non-fat milk solids in the product, but is not particularly limited as long as it is drinkable.

Upon mixing the galactomannan hydrolyzate, high methoxyl pectin, and fermented milk and homogenizing the mixture, it is preferable to adjust the pH to a range of 3.5 to 4.5 with an acid and an alkali. When the pH is less than 3.5, the flavor is poor due to strong acidity, and when the pH exceeds 4.5, precipitation or separation occurs, which is not preferable as a product. When the homogenous treatment is performed under heating, the heating temperature of the mixed solution is preferably 30 ° C. or higher. When the temperature is lower than 30 ° C., coagulation of milk components may occur in the product. If heating is not preferred, the mixture may be subjected to a homogenous treatment at a low temperature. In this case, when the components of the product are adjusted by further adding dairy products, sugars and sourness, it is advisable to perform the homogenization process again as necessary.

Before filling the liquid fermented milk and the lactic acid bacteria beverage obtained by the method of the present invention, dairy products, sugars, acidulants and flavors are added as necessary to adjust the components of the product. In this case, dairy products (milk, skim milk, butter,
Add cream, skim milk powder, whole milk powder, lotus milk, etc.), sugars (eg, sugar, fruit, glucose, oligosaccharides, honey, lactose, starch, starch syrup, etc.), acidulants (lactic acid, citric acid, etc.) and flavors be able to.

ADVANTAGE OF THE INVENTION According to the method of this invention, the content of a dietary fiber can be contained at high rate, and the problem of sedimentation, separation, aggregation, coagulation, etc. of the content of a product during storage can be solved, As a result,
It is possible to produce a liquid fermented milk and a lactic acid bacteria beverage having excellent stability, appearance and texture.

(Examples) Hereinafter, the present invention will be specifically described based on examples and comparative examples.

Example 1 760 g of non-fat dry milk was dissolved in 5,240 g of water, heat-sterilized and cooled as usual, and then inoculated with a lactic acid bacterium starter 1% to obtain a pH of 4.
Static culture was performed until the value reached 0, and the mixture was cooled to prepare fermented milk.

Next, 80 g of high methoxyl pectin was dispersed in 12,920 g of water with stirring, and then 400 g of a decomposed product of caractomannan (manufactured by Taiyo Kagaku Co., Ltd., sun fiber).
Was dispersed with stirring. After heating the dispersion to 80 ° C., it was kept for 10 minutes to completely dissolve and cooled to prepare a dietary fiber / stabilizer solution.

4,000 g of fermented milk obtained by the above operation and dietary fiber / stabilizer liquid 1
After mixing and stirring with 0.720 g, the mixture was adjusted to pH 3.9 with citric acid to prepare a mixed solution of 14,720 g. This mixture was subjected to a homogenization treatment of 150 kg / cm ² under cooling to obtain a homogeneous liquid. 1,280 g of sugar was added to this homogeneous liquid, and after dissolving, the mixture was heated to 95 ° C., filled in a hot pack, heated and maintained as usual, and cooled to obtain a product.

Example 2 80 g of high methoxy pectin and 400 g of a decomposed product of galactomannan (manufactured by Taiyo Kagaku Co., Ltd., Sun Fiber) were simultaneously mixed and dispersed with stirring in 12,920 g of water. After heating the dispersion to 80 ° C., it was kept for 10 minutes to completely dissolve and cooled to prepare a dietary fiber / stabilizer solution.

10,720 g of this dietary fiber / stabilizer solution and 4,000 g of the fermented milk obtained in Example 1 were mixed and stirred, and then citric acid was added to pH 3.0.
To prepare a mixed solution of 14,720 g. This mixture was subjected to a homogenization treatment of 150 kg / cm ² under cooling to obtain a homogeneous liquid. To this homogeneous liquid, 1,280 g of sugar was added and dissolved, heated to 85 ° C., filled in a hot pack, heated and held as usual, and cooled to obtain a product.

Comparative Example 1 80 g of high methoxyl pectin was dispersed in 12,920 g of water while stirring. This dispersion was heated to 80 ° C., held for 10 minutes to completely dissolve, and then a cooled stabilizer liquid was prepared.

This stabilizer solution was mixed with the same fermented milk 4,000
0 g, then adjusted to pH 3.9 with citric acid, 150 kg
/ cm ² to obtain a homogeneous liquid. Add sugar 1,
280 g and galactomannan decomposition product (manufactured by Taiyo Chemical Co., Ltd.
400 g of Sunfiber (trade name) was added and dissolved, heated to 95 ° C., filled in a hot pack, heated and maintained as usual, and then cooled to obtain a product.

Comparative Example 2 80 g of high methoxyl pectin was dispersed in 13,320 g of water while stirring. This dispersion was heated to 80 ° C., held for 10 minutes to completely dissolve, and then cooled to prepare a stabilizer liquid.

This stabilizer solution was mixed with the same fermented milk 4,000
0 g, then adjusted to pH 3.9 with citric acid, 150 kg
/ cm ² to obtain a homogeneous liquid. Add sugar 1,
280 g were dispersed with stirring. This is heated to 95 ° C, hot-packed, heated and held as usual,
Upon cooling, a product free of galactomannan degradation products was prepared.

The compositions of the prepared products were as follows: Examples except for Comparative Example 2 and Comparative Example 1 each had high methoxyl pectin: 0.4% by weight, degraded galactomannan: 2.0% by weight, and fermented milk: 25%.
% By weight, sugar: designed to be 8% by weight. Comparative Example 2 was prepared to have the same composition as the other Examples and Comparative Example 1 except that an equal amount of water was added instead of the galactomannan hydrolyzate.

Comparative Method The products prepared in Examples and Comparative Examples were stored at room temperature for one month, and the appearance was typified by separation occurring in the upper layer of the contents and sedimentation occurring in the lower layer.

 Table 1 shows the results.

By using the production method of the present invention, the precipitation amount of the product is clearly smaller than that of the comparative example, and no separation or precipitation phenomenon occurs,
As a result, the stability of the product was increased. In the product of the comparative example, separation occurred in the upper layer of the content, and a precipitate of the milk component was observed in the lower layer, and the appearance was poor.

In addition, although the sterilized lactic acid bacteria drink was used as an example in both Examples and Comparative Examples, similar results were obtained with other liquid fermented milk and lactic acid bacteria drinks.

(Effect of the Invention) According to the production method of the present invention, a liquid fermented milk containing dietary fiber at a high rate and having excellent stability without causing precipitation, separation, aggregation, and coagulation of the contents of the product even after long-term storage. It has become possible to provide lactic acid bacteria beverages to consumers.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-50842 (JP, A) JP-A-63-269993 (JP, A) JP-A-60-118152 (JP, A) JP-A-58-58 187133 (JP, A) JP-A-60-16931 (JP, A) JP-A-64-20057 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 1/00-23 / 00

Claims (7)

(57) [Claims] When producing a liquid fermented milk and a lactic acid bacterium beverage, a galactomannan hydrolyzate, high methoxyl pectin and fermented milk are added, and the pH is adjusted to form a mixed solution.
A method for producing a liquid fermented milk and a lactic acid bacterium beverage, comprising performing homogenous treatment. 2. The method according to claim 1, wherein the homogenizing treatment is carried out under heating, followed by a sterilization treatment. 3. The method according to claim 1, wherein the homogenizing treatment and the sterilizing treatment are carried out simultaneously by performing the homogenizing treatment at a sterilizing temperature. 4. The amount of the decomposed product of galactomannan is 0.1 to 1
The method according to claim 1, wherein the content is within a range of 0%. 5. The galactomannan hydrolyzate is obtained by reacting one or more of guar gum, cod gum, locust bean gum and tamarind gum with a plant tissue-disintegrating enzyme similar to galactomannanase or cellulase. 1. The production method according to 1. 6. The process according to claim 1, wherein the pH of the mixture to be homogenized is in the range of 3.5 to 4.5. 7. The method according to claim 2, wherein the homogenizing treatment is performed under heating at a temperature of 30 ° C. or higher.