JP2976054B2 - Acid milk drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial applications]

 The present invention relates to an acidic milk beverage.

BACKGROUND OF THE INVENTION

Conventionally, high methoxyl pectin has been used as a stabilizer for acidic milk beverages.However, in order to stabilize milk proteins on the acidic side, the amount of pectin used increases in proportion to the increase in protein content. I had to. By the way, since pectin is a brownish powder, the color of the pectin is transferred to the product as it is, so that in the case of an acidic milk beverage requiring whiteness, the commercial value is remarkably lost. Further, when the added amount of pectin increases, not only does the taste of pectin appear in the product, but also there is a drawback that the feeling of glue becomes strong. In addition, acidic milk drinks may be sterilized and distributed at room temperature. In this case, pectin is decomposed over time, and milk proteins are involved, resulting in a brown precipitate. If the precipitate is white, it is not much of a concern as a commercial product, but if the precipitate is brown, consumers will feel uneasy as a foreign substance.
There are many problems. To solve these problems, Japanese Patent Application No. 63-38270 and Japanese Patent Application No.
In 3-110928, the applicant has proposed the use of alginic acid.
%, A very good product can be resisted, but when the milk protein content is as high as 3%, gelling tends to occur, and in the case of sterilized acidic milk beverages, partial cracking occurs over time. It has been found that there are problems such as the occurrence of a problem.

DISCLOSURE OF THE INVENTION

A first object of the present invention is to provide an acidic milk beverage in which milk protein is stabilized on the acidic side. A second object of the present invention is to provide an acidic milk beverage in which dairy products do not have a dark brown color as in the case of using pectin, and milk proteins are stabilized on the acidic side. A third object of the present invention is to provide an acidic milk beverage which does not have the drawback of increasing the feeling of glue as in the case of using pectin, and in which milk protein is stabilized on the acidic side. A fourth object of the present invention is to prevent the problem of gelation even when the content of milk protein is as large as 3%, no partial cracking over time, and the acid side. And to provide an acidic milk beverage in which milk protein is stabilized. The above object of the present invention is achieved by an acidic milk beverage characterized by containing alginic acid and / or alginate soluble in water at a pH of 3.8 or less. That is, the present invention, as a result of intensive studies to solve the above problems, as a result of the pH 3.8 of alginic acid dissolved in the acidic side.
Alginic acid soluble in water is found to have a strong action to form a protective colloid of milk protein below, and by using alginic acid and / or alginate soluble in water at a pH of 3.8 or less, it is possible to use it for other acidic milk drinks. In addition, it can produce lactic acid bacteria beverages (sterilized) that does not precipitate over time, can produce fermented milk and yogurt that do not produce whey separation, and does not give the product a feeling of glue, that is, produce a smooth textured product It was found that the flavor of fermented milk was not hindered, so that a good flavored one could be made, and that a milk dessert with a new texture could be made by adjusting the amount added. By the way, alginic acid and / or alginate soluble in water at a pH of 3.8 or less include a method of directly extracting from algae and a method of extracting from a powdered product using an acid or alkali agent. Any method may be used. For example, after heating a powdered alginic acid aqueous solution whose pH is adjusted to a predetermined value (pH of 3.8 or less) to elute alginic acid that dissolves in a predetermined pH range, insoluble alginic acid is removed by a centrifuge. Then, ethanol is added to cause alginic acid to be deposited, and the deposited product is dehydrated under pressure and dried to obtain alginic acid that is soluble in water having a pH of 3.8 or less. Also, put the dried dried kelp in a cloth bag, put this in an aqueous solution to which citric acid has been added in advance, and
The alginic acid was eluted from the kelp while controlling the pH to a value of 3.8 or less, ethanol was added to the solution to precipitate alginic acid, and the resulting precipitate was dehydrated under pressure and dried to obtain a pH. Alginic acid that is soluble in water having a pH of 3.8 or less is obtained. The pH of the solution of alginic acid was adjusted to 3.8 or less using sodium carbonate to dissolve alginic acid, and sodium carbonate was added to the filtrate from which the insolubles were removed to neutralize the pH to 7. Ethanol is added to the resulting mixture to precipitate sodium alginate, and the resulting precipitate is dehydrated under pressure and dried to obtain an alginate soluble in water having a pH of 3.8 or less. The alginic acid and alginates used had a pH of 3.3.
Those that dissolve at ~ 3.8 are more preferred.

Example 1 (I) Powdered alginic acid (trade name: acid algin G # 2)
(A) prepared by dispersing a 2.0% concentration of water (manufactured by Fuji Chemical Industry Co., Ltd.) into water (pH 2.8) (A).
Were prepared at 3.5 (B), at pH 4.0 (C), at pH 4.5 (D), and at pH 5.0 (E). After eluting the alginic acid that dissolves in the area, an equal volume of 99% ethanol is added to the solution from which the insoluble alginic acid has been removed using a centrifuge to extract the alginic acid. And powders A ', B', C ', D', and E '. (II) The cut dried kelp is put into a cloth bag and put into water to which citric acid has been added in advance, and the final pH of the aqueous solution is 2.8 (F), 3.5 (G), 4.0 (H), 4.5, respectively.
(I) Alginic acid was eluted from kelp while controlling to 5.0 (J), and an equal amount of 99% ethanol was added to these solutions to precipitate alginic acid, which was dehydrated under pressure and dried. , Powder F ', G', H ', I',
J 'was obtained. (III) A 2% solution of alginic acid was prepared at pH 2.8 (K), 3.5
(L), 4.0 (M), 4.5 (N), 5.0 (O) pH was adjusted using sodium carbonate to dissolve alginic acid, and sodium carbonate was added to the filtrate from which insolubles had been removed. Was neutralized to 7 and 99% ethanol was added in an equal amount to precipitate sodium alginate, which was dehydrated under pressure and dried to obtain powders K ', L', M ', N', O ′
I got [Combination] Fermented milk (20.0% solid content of non-fat milk) 15.0% Alginic acid powder or salt (A 'to O') 0.2% Water 84.8% Total 100.0% Alginic acid dissolved in water with the above composition The fermented milk was added thereto, homogenized with a homogenizer at 6000 rpm for 5 minutes, filled in a 70 cc plastic cup, sealed with a lid, and sterilized at 85 ° C for 15 minutes.
The presence or absence of precipitates and sensory tests were conducted over time. In addition, high methoxyl pectin (trade name: HM # 1 manufactured by Unipectin) was used in place of the alginic acid at 0.4%. The following table shows the presence / absence of aggregation, the presence / absence of a precipitate after 10 days, and the results of the sensory test.

Claims (1)

(57) [Claims] 1. An acidic milk beverage comprising alginic acid and / or alginate soluble in water at a pH of 3.8 or less.