JP3009585B2 - Acidic milk beverage stabilizing composition and acidic milk beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milk beverage stabilizing composition and an acidic milk beverage capable of improving the stability and reducing the viscosity of an acidic milk beverage.

[0002]

2. Description of the Related Art Milk proteins in acidic milk drinks such as so-called drinkable yogurt and lactic acid bacteria drinks have a pH of about 3.0 near the isoelectric point.
At 4-4.6, it is very unstable, milk protein aggregates, milk protein precipitates, and whey separates over time. Further, at the time of sterilization heating, this aggregation becomes remarkable, and the commercial value is completely lost.

[0003] Therefore, conventionally, pectin has been added to acidic milk drinks such as the above-mentioned drinkable yogurt and lactic acid bacteria drinks in order to stably disperse milk proteins by increasing the viscosity of the acid milk drink and stabilizing it. Have been.

[0004] Pectin is composed of galacturonic acid (hereinafter referred to as "G
A) and galacturonic acid methyl ester (hereinafter abbreviated as “GM”) as monomers.
It is a polysaccharide of 0000-360,000, citrus,
It is contained in large quantities in apples, karin, etc. Pectin is
Because of its high viscosity and strong gelling ability, it is widely used as a stabilizer for beverages such as acidic milk beverages and foods such as jams.

[0005] The molar fraction of GM per pectin molecule is called a degree of esterification (hereinafter abbreviated as "DE"),
The pectin grade is determined by the DE value and is commercially available. As the pectin as a stabilizer for acidic milk beverages, those having a DE value of 68 to 76% extracted from apple pomace, lemon peel, lime peel and the like are generally used.

[0006] Another example of the use of pectin in foods and drinks is as a dietary fiber, which is obtained by allowing endo-type polygalacturonase to act on pectin in order to facilitate the ingestion of dietary fiber. A technique for blending low molecular weight pectin into foods and drinks has been proposed (JP-A-5-2529).
No. 72).

[0007]

In order to stably disperse milk protein in an acidic milk beverage for a certain period of time, it is necessary to add 0.2 to 0.75% by weight of pectin per acidic milk beverage.

However, the higher the amount of pectin added, the higher the stability of the acidic milk beverage, but the higher the viscosity, the lower the throat and the lower the commercial value.

[0009] The invention described in Japanese Patent Application Laid-Open No. Hei 5-252972 utilizes a low molecular weight pectin as a dietary fiber, and a low molecular weight pectin obtained by allowing endo-type polygalacturonase to act on pectin. Does not disclose improving the dispersion stability of acidic milk beverages.

[0010] Further, there is a report on the dispersion stability when only pectin decomposed by an enzyme or the like is added to an acidic milk beverage. However, even when pectin of low molecular weight is added alone, the stabilizing action is improved. (Carbohydrate Polymers, 6 , 361-378, (198)
6)).

Accordingly, an object of the present invention is to provide an acidic milk beverage stabilizer and an acidic milk beverage capable of improving the stabilization and lowering the viscosity.

[0012]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, by combining pectin reduced in molecular weight with an enzyme and ordinary pectin,
The present inventors have found that the sedimentation rate of milk protein in an acidic milk beverage can be reduced, and at the same time, the viscosity of the acidic milk beverage can be reduced, thereby completing the present invention.

[0013] That is, the present invention provides an acidic milk beverage stabilizing composition comprising a mixture of low molecular weight pectin obtained by the action of a pectin-degrading enzyme and pectin that has not been subjected to enzymatic degradation. The present invention relates to an acidic milk beverage characterized by containing an acidified composition.

The pectin-degrading enzyme used to prepare the low-molecular-weight pectin of the present invention degrades pectin,
There is no particular limitation as long as the molecular weight can be reduced, and examples thereof include pectin lyase, polygalacturonase, and a combination of pectin esterase and polygalacturonase.

As the pectin used as the raw material of the low-molecular-weight pectin of the present invention, ordinary pectin which has not been subjected to enzymatic degradation can be used, and its origin does not matter. Therefore, pectin obtained from citrus fruits such as lemon, apple, and karin can be used. In particular, pectin having a DE of 68 to 76% is dispersed over a wide range of the degree of low molecular weight conversion of low molecular weight pectin obtained by enzymatic decomposition. It is preferable in that it exerts an effect on stabilization. When the DE value is out of the above range, the effect differs depending on the degree of low molecular weight of the obtained low molecular weight pectin, and the raw material pectin has a viscosity of about 1/10 to 1/100 of an initial value viscosity described later. Unless the molecular weight is reduced to a low level, there is no dispersion stabilizing effect.

In order to prepare low molecular weight pectin, 1 to 5
% Pectin aqueous solution and pectin-degrading enzyme
After stirring at 5 to 55 ° C for 2 minutes to 24 hours, the enzyme may be deactivated by heating or the like. The low-molecular-weight pectin of the present invention may be in the form of an aqueous solution, or may be powdered by a method of precipitating the low-molecular-weight pectin by adding an alcohol to the enzyme treatment solution, spray drying, or the like.

The low molecular weight pectin in the present invention is 2
% Aqueous solution with a B-type viscometer (rotor No. 1, 12
When measured at 25 ° C. (rpm, 25 ° C.), it refers to a pectin-decomposed enzyme decomposed to ま で or less of the viscosity (initial value viscosity) of a 2% aqueous solution of pectin. In combination with pectin,
In order to expect a decrease in viscosity, it is preferable to decompose until the viscosity becomes less than half.

As the pectin used in combination with the low molecular weight pectin in the acidic milk beverage stabilizing composition of the present invention, as in the case of the raw material pectin of the low molecular weight pectin, ordinary pectin which has not been subjected to enzymatic degradation can be used. , Regardless of origin. Therefore, pectin obtained from citrus fruits such as lemon, apple, and karin can be used.
E68-76% is preferable because it is generally widely used, easily available, and suitable for stabilizing acidic milk beverages.

Although the mixing ratio of the low molecular weight pectin in the acidic milk beverage stabilizing composition of the present invention varies depending on the viscosity of the low molecular weight pectin to be used, it cannot be determined unconditionally.
For example, in the case of a low-molecular-weight pectin in which decomposition by an enzyme is restricted to a viscosity of about ／ of the initial viscosity, dispersion stability and low viscosity cannot be achieved unless the blending ratio is about 80% by weight. In the case of pectin whose molecular weight has been reduced to a viscosity of 1/10 or less of the initial viscosity, a sufficient effect is exhibited at a blending ratio of 5 to 40% by weight.

In order to produce an acidic milk drink using the composition for stabilizing an acidic milk drink of the present invention, the acid milk drink is prepared in an amount of from 0.2 to 0.2% per acidic milk drink.
What is necessary is just to add 0.5 weight% of acidic milk drink stabilizing compositions. If it is less than 0.2% by weight, sufficient dispersion stability cannot be obtained, so that it is not preferable. If it exceeds 0.5% by weight, the viscosity of the acidic milk beverage increases and the throat decreases, which is not preferable.

The acidic milk beverage of the present invention includes, for example,
Fermented milk (however, drinks such as yogurt to drink), lactic acid bacteria drinks and soft drinks containing milk components.

The acidic milk beverage of the present invention may be prepared by a conventional preparation method.
While strongly stirring the skimmed milk and / or fermented milk such as yogurt, which has been acidified about 4 times, a solution of the acidic milk beverage stabilizing composition of the present invention is mixed with a sweetener (sugar or the like), fruit juice or water, a flavor, etc. Then, it can be obtained by homogenizing with a pressure type homogenizer, or by homogenizing with the above-mentioned homogenizer and sterilizing by heating.

[0023]

EXAMPLES The contents of the present invention will be described in detail below with reference to examples.

Example 1 a) Preparation of low molecular weight pectin A pectin having a DE value of 71% (trade name “Pectin HR-4”)
5), 120 g of Takeda Pharmaceutical Co., Ltd.) was dispersed and dissolved in about 5800 g of demineralized water heated to 85 ° C., and cooled to 30 ° C.
After adding demineralized water to make the total volume 6000 g, the enzyme solution of pectin lyase (trade name “Pektolase L”)
M ", manufactured by Grinstead Product Co., Ltd.), and the mixture was stirred for a certain period of time as shown in Table 1 to perform a decomposition reaction. After a certain period of time, the treatment liquid was placed in a 90 ° C. water bath using a tube pump to form a copper coil (inner diameter: 6 m).
m, length: 2000 mm) and continuously passed through a coiled tube cooled with ice water to inactivate the enzyme and cool the solution. Over time, 500 g of the low molecular weight pectin solution was collected in a 500 ml tall beaker. This collected sample is kept at 25 ° C.
Into a constant temperature water tank for 60 minutes, and use a B-type viscometer (rotor No.
(1,12 rpm, 25 ° C.). Table 1 shows the results.

[0025]

[Table 1]

B) Preparation of various low molecular weight pectins 60 g of commercially available pectin having various DE values as shown in Table 2
Disperse and dissolve in about 2900 g of demineralized water heated to 5 ° C.
° C, and further add demineralized water to bring the total volume to 3000.
g, pectin lyase enzyme solution (trade name “Pe
(Ktolase LM, manufactured by Grinstead Product) was added, and the mixture was stirred and reacted for 90 minutes. Then, the mixture was heated in a water bath at 85 ° C. for 30 minutes to inactivate the enzyme.
The total content was adjusted to 3000 g and the viscosity was measured as in a). Table 2 shows the results.

With respect to the remaining samples, After filtration under reduced pressure using a filter paper of 5A, 20
Concentrate to 0 ml and spray dryer (trade name "Palvis Mini Spray GA-32", manufactured by Yamato Scientific Co., Ltd.)
By spray drying to obtain a powder sample of low molecular weight pectin.

[0028]

[Table 2]

C) Simple stability test of each low molecular weight pectin (1) Preparation of mother liquor of yogurt 213 g of skim milk powder was stirred and dispersed in 1100 g of hot water at 85 ° C., and the mixture was stirred at 8000 rpm for 7 minutes with a high-speed stirrer.
Cooled to 5 ° C. Next, 105 g of commercially available yogurt (solid content of non-fat milk: 9.5%) was added and stirred, and further stirred at 8000 rpm for 5 minutes with a high-speed stirrer, placed in a 35 ° C. incubator and fermented overnight. Water was added to bring the total volume of the fermented milk to 1417 g, the yogurt curd was broken, and 1208 g of sugar was added with stirring to dissolve. This yogurt solution is subjected to 10,000 rpm with a high-speed stirrer.
m, for 7 minutes, and using a high-pressure homogenizer, a primary pressure of 160 kg / cm ² and a secondary pressure of 40 kg / cm ^2.
And homogenized. This sample was used as a yogurt mother liquor.

(2) Preparation of Acidic Milk Beverage for Evaluation A 2% solution of pectin (trade name "Pectin HR-45", manufactured by Takeda Pharmaceutical Co., Ltd.) and the low molecular weight obtained in a) and b) above The pectin solution (2%) was mixed with the yogurt mother liquor prepared in the above c) (1) as shown in Table 3 to give a total of 1
Five kinds of acidic milk drinks were prepared and their stability was evaluated.

That is, 30 g of the solution was placed in a 200 ml heat-resistant screw-neck bottle, 100 ml of water was similarly added, the mixture was stirred with a magnetic stirrer, and 50 g of the yogurt mother liquor prepared in c) (1) was added. After adjusting to 0.0, water was added to make the total amount 200 g, and stirring was further continued with a magnetic stirrer for 30 minutes to prepare an unheated acidic beverage for evaluation. Furthermore, the acidic milk drink for evaluation similarly prepared was put in a water bath at 80 ° C. for 30 minutes and heated to prepare a heating evaluation sample.

The acidic milk beverage of this embodiment has a non-fat milk solid content concentration of 2%, which is adjusted to a value lower than that of ordinary drinking yogurt (non-fat milk solid content of 8% or more). Generally, the lower the non-fat milk solids concentration, the more difficult it is to maintain the stable dispersibility of the milk protein in the components.

(3) Evaluation of Viscosity The viscosity was measured at a rotational speed of 91 rpm and a temperature of 5 ° C. with a sensor NV using a Rotovisco rotational viscometer RV-12 (manufactured by Haake).

(4) Evaluation of Average Particle Diameter Desalted water was converted into a dispersion by a laser diffraction / scattering type particle size distribution analyzer (LA-500, manufactured by Hitachi, Ltd.).
The average particle size of the milk protein particles in each evaluation beverage was measured.

(5) Evaluation of Whey Separation The evaluation beverage was packed in a screw-mouthed test tube (50 ml), and
After heating at 20 ° C. for 20 minutes and leaving at room temperature for 4 weeks, the separation of whey was observed, and the whey separation rate was determined by the following formula.

[0036]

(Equation 1)

Table 3 below shows the compounding ratio of the low molecular weight pectin,
Changes in the viscosity and average particle size of the acidic milk beverage for evaluation before and after heating are shown.

[0038]

[Table 3]

As is evident from the results in Table 3, the use of the stabilizer of the present invention in which pectin and low molecular weight pectin are used in combination makes it possible to reduce the viscosity of acidic milk beverages,
The average particle size of the milk protein was significantly smaller than that of the control, and the whey separation rate was also small, indicating that the stability was improved. On the other hand, the low molecular weight pectin alone stabilizer can reduce the viscosity, but has a higher whey separation rate and lower stability than the present invention.

Example 2 a) Preparation of low molecular weight pectin powder Sample No. of Example 1 a) 500 g of solution corresponding to 3
Was prepared in the same manner, and 750 g of 95% isopropyl alcohol was added thereto to precipitate pectin. After filtration with a G2 glass filter, washing with 200 g of 95% isopropyl alcohol, pressing with gauze to squeeze out isopropyl alcohol, drying at 110 ° C. for 1 hour, and 6.3 g of low molecular weight pectin Obtained. The recovered low molecular weight pectin was pulverized in a mortar and subjected to a test.

B) Preparation of Stabilized Composition and Preparation of Test Solution Pectin HR-45 powder and the above a) or Example 1
B) The low molecular weight pectin powder obtained in b) was blended in a blending ratio as shown in Table 4 to obtain a stabilized composition (Sample No.
10-12) were prepared and compared with those of pectin HR-45 alone or low molecular weight pectin alone.

[0042]

[Table 4]

With respect to the samples 10 to 12, 10 g each
Was dissolved in about 490 g of hot water at 85 ° C. and cooled to room temperature to make a total amount of 500 g to prepare a test solution of a 2% stabilized composition. As a control 1, a 2% solution of pectin HR-45 was prepared in the same manner as described above. Further, as Controls 2 to 4, a) Sample No. of Example 1 was used. Nos. 1, 2 and b) of Example 1. 9 was tested with a 2% solution.

C) Evaluation of pectin composition by preparing drinking yogurt (a kind of fermented milk) (1) Preparation of drinking yogurt 6500 g of city water was heated to 85 ° C., and skim milk powder 1 was added thereto.
040 g were dissolved and stirring was continued for 30 minutes. After homogenizing at 7000 rpm for 7 minutes using a high-speed rotating homogenizer, cooling to 35 ° C., adding 500 g of commercially available yogurt, and further using a high-speed rotating homogenizer at 7000 rpm
The mixture was homogenized at pm for 7 minutes, placed in a 35 ° C. incubator, and fermented overnight to prepare yogurt. The pH of this yogurt was 4.03.

The resulting yogurt curd was broken, 1025 g of sugar was dissolved with stirring, and city water was further added to make a total amount of 9318 g. To 727 g of this sugar-containing lyogurt solution, the composition prepared in b) above or 2
125g of solution (the amount added to the finally obtained drinking yogurt is equivalent to 0.25% as powder)
Alternatively, 150 g (similar to the addition amount of 0.30% as a powder) is added, the total volume is made up to 1,000 g, and homogenized at 5,000 rpm for 5 minutes using a high-speed rotary homogenizer, with a primary pressure of 160 kg / cm ² and a secondary pressure of 160 kg / cm ² . 40 kg
A total of 14 types of drinking yogurt as shown in Table 5 were prepared through a pressure-type homogenizer of / cm ² and evaluated. In addition, the yogurt to be drunk according to the present embodiment is obtained by adjusting the solid content of non-fat milk to 8%, which is almost the same as that of a normal yogurt to be drunk.

(2) Evaluation of viscosity and average particle diameter The same procedure as in Example 1 was carried out.

(3) Evaluation of stability index A 10.0 g sample of each prepared yogurt to be drunk was placed in a centrifuge tube, centrifuged at 3000 G at 20 ° C for 20 minutes, the upper phase liquid was discarded, and the tube was inverted to a centrifuge tube stand. , And left for 30 minutes to determine the amount of the remaining precipitate. The stability index was obtained from the following equation.

[0048]

(Equation 2)

(4) Sensory Evaluation Each drinking yogurt prepared in (1) was actually tasted and subjected to a sensory evaluation.

Table 5 shows the evaluation results of the yogurts to be drunk.

[0051]

[Table 5]

From the results shown in Table 5, it was found that the sample No. in which both low molecular weight pectin and pectin were used in combination. The yogurt drinks 10 to 12 had smaller particle diameter, lower viscosity, better stability index, and better sensory evaluation than Control 1. On the other hand, in the yogurt drinks of Controls 2 to 4 to which only low-molecular-weight pectin was added, the viscosity was slightly reduced at both the addition amounts of 0.25% and 0.30%.
The stability index was lowered, and the overall stabilizing power was as shown in Sample No. 2 in which the low molecular weight pectin and pectin according to the present invention were used in combination. 10
12 was inferior.

[0053]

The composition for stabilizing an acidic milk beverage of the present invention can stabilize an acidic milk beverage and can also reduce the viscosity, so that the throat can be improved.

Claims (3)

(57) [Claims] 1. An acidic milk beverage stabilizing composition comprising a mixture of low molecular weight pectin obtained by the action of a pectin-degrading enzyme and pectin not subjected to enzymatic degradation. 2. The composition according to claim 1, wherein the pectin-degrading enzyme is pectin lyase. 3. An acidic milk beverage containing the acidic milk beverage stabilizing composition according to claim 1 or 2.