JP3280768B2 - Method for producing acidic milk beverage - Google Patents
Method for producing acidic milk beverageInfo
- Publication number
- JP3280768B2 JP3280768B2 JP20650693A JP20650693A JP3280768B2 JP 3280768 B2 JP3280768 B2 JP 3280768B2 JP 20650693 A JP20650693 A JP 20650693A JP 20650693 A JP20650693 A JP 20650693A JP 3280768 B2 JP3280768 B2 JP 3280768B2
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- parts
- milk
- water
- added
- fermented
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、酸性乳飲料を簡便に製
造する方法に関する。The present invention relates to a method for easily producing an acidic milk beverage.
【０００２】[0002]
【従来の技術】従来、酸性乳飲料の製造には、タンパク
質粒子の凝集および沈澱を防止するために、安定剤とし
てハイメトキシルペクチン（ＨＭペクチン）、カルボキ
シメチルセルロースナトリウム（ＣＭＣＮａ）、アルギ
ン酸プロピレングリコールエステル（ＰＧＡ）等が使用
されている。これらの安定剤は、水で溶解して安定剤溶
液として、または安定剤と砂糖を水に溶解して安定剤砂
糖溶液として、発酵乳とは別に調製され、発酵乳に添加
され、混合されて、ドリンクヨーグルトや乳製品乳酸菌
飲料（生菌および殺菌タイプを含む）、乳酸菌飲料（生
菌および殺菌タイプを含む）等が製造されるのである。2. Description of the Related Art Hitherto, in the production of acidic milk beverages, high methoxyl pectin (HM pectin), sodium carboxymethyl cellulose (CMCNa), propylene glycol alginate (PGA) have been used as stabilizers to prevent aggregation and precipitation of protein particles. PGA) is used. These stabilizers are prepared separately from the fermented milk, added to the fermented milk, and mixed as a stabilizer solution by dissolving in water, or as a stabilizer sugar solution by dissolving the stabilizer and sugar in water. In addition, drink yogurt, dairy lactic acid bacteria beverages (including live bacteria and sterilized types), lactic acid bacteria beverages (including live bacteria and sterilized types) and the like are manufactured.
【０００３】例えば、ドリンクヨーグルトの製造におい
ては、ＨＭペクチンやＣＭＣＮａ、ＰＧＡ等の安定剤
は、これを発酵工程前に添加して発酵乳を調製すると、
凝集分離などにより上澄みや沈澱が生じて糊状感を与
え、また食感にザラつき感が出てくるなどという問題を
生じるために、発酵乳と安定剤溶液とを別々に調製する
必要があった。そのため、製造に際しては、発酵乳用タ
ンク、安定剤溶液用タンク、糖液用タンク等のいくつか
のタンクが必要となり、工程も設備も複雑になってい
た。For example, in the production of drink yogurt, a stabilizer such as HM pectin, CMCNa, or PGA is added to a fermented milk prior to the fermentation step to prepare a fermented milk.
It is necessary to prepare the fermented milk and the stabilizer solution separately, since the supernatant and the precipitate are formed by the coagulation separation and the like, giving a paste-like feeling, and causing a problem that the texture becomes rough. Was. Therefore, upon production, several tanks such as a tank for fermented milk, a tank for a stabilizer solution, and a tank for a sugar solution are required, and the process and equipment have been complicated.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記の如き
従来技術の問題点を解消し、糊状感のない、安定な酸性
乳飲料を簡便にかつ効率よく製造する方法を提供するこ
とを目的とする。SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art and to provide a method for easily and efficiently producing a stable acidic milk beverage having no sticky feeling. Aim.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意研究を重ねた結果、水溶性ヘミセル
ロースとともに牛乳等を発酵させると、別に安定剤溶液
を調製して添加、混合する必要もなく、上澄みや沈澱が
生じることなく、食感もザラつきや糊状感のない、安定
な酸性乳飲料を得ることができることを見出し、本発明
を完成するに至ったものである。Means for Solving the Problems The present inventors have conducted intensive studies to solve the above problems, and as a result, when fermenting milk or the like with water-soluble hemicellulose, a stabilizer solution is separately prepared and added. It has been found that there is no need to mix, no supernatant or sedimentation occurs, and it is possible to obtain a stable acidic milk beverage with no texture and no sticky feeling, and the present invention has been completed. .
【０００６】従って、本発明によれば、牛乳、加工乳、
脱脂粉乳もしくは全粉乳等の乳製品、または豆乳を大豆
由来の水溶性ヘミセルロースの存在下に乳酸菌発酵させ
ることを特徴とする酸性乳飲料の製造方法が提供され
る。本発明において、酸性乳飲料とは、ドリンクヨーグ
ルトや乳製品乳酸菌飲料（生菌および殺菌タイプを含
む）、乳酸菌飲料（生菌および殺菌タイプを含む）等お
よびそれらを凍結させたフローズンヨーグルト等の、乳
酸菌により発酵させる工程を含む乳飲料およびその飲料
を含む食品をいう。ここで、原材料は、牛乳に限らず加
工乳等の液状乳、脱脂粉乳や全粉乳、豆乳等を用いたも
のも含まれる。また、スターターとして使用できる乳酸
菌としては、特に限定はなく、一般に食品工業で乳酸菌
発酵に用いられている菌を使用することができる。Therefore, according to the present invention, milk, processed milk ,
There is provided a method for producing an acidic milk beverage, comprising fermenting dairy products such as skim milk powder or whole milk powder, or soy milk in the presence of a water-soluble hemicellulose derived from soybeans with lactic acid bacteria. In the present invention, acidic milk beverages include drink yogurt, dairy lactic acid bacteria beverages (including live bacteria and pasteurized types), lactic acid bacteria beverages (including live bacteria and pasteurized types), and frozen yogurt obtained by freezing them. It refers to a milk drink including a step of fermentation with lactic acid bacteria and a food containing the drink. Here, the raw materials include not only milk but also liquid milk such as processed milk, skim milk powder, whole milk powder, soy milk and the like. The lactic acid bacteria that can be used as a starter are not particularly limited, and bacteria that are generally used for lactic acid bacteria fermentation in the food industry can be used.
【０００７】水溶性ヘミセルロースとしては、一般に
は、油糧種子（大豆、パーム、ヤシ、コーン、綿実等）
および／または穀類（米、小麦等）由来のものがある
が、好ましくは豆類、特に大豆由来のものが好ましく、
大豆の子葉部由来のヘミセルロースがさらに好ましい。
本発明で用いる大豆由来のヘミセルロースについて説明
すると、これはラムノース、フコース、アラビノース、
キシロース、ガラクトース、グルコースおよびウロン酸
からなる多糖類であり、標準プルラン（昭和電工（株）
販）を標準物質として極限粘度法で求めたその平均分子
量が１００万以下のものである。水溶性ヘミセルロース
の原料は、油糧種子およびまたは穀類から通常の方法で
油脂、タンパク質および澱粉質を除いた殻または粕を用
い、これを、好ましくは各原料のタンパク質の等電点ｐ
Ｈ付近において８０〜１３０℃、より好ましくは１００
〜１３０℃で加熱分解した後、反応混合物中の水溶性画
分を分画し、必要に応じさらに活性炭処理、樹脂吸着処
理、エタノール沈澱処理などを行い、疎水性物質ならび
に低分子物質を除去し、乾燥させることにより、目的の
水溶性ヘミセルロースを得ることができる。本発明にお
いては、水溶性ヘミセルロースは、原料から製造されて
もよく、市販品を用いてもよい。水溶性ヘミセルロース
の使用量は、最終製品に対して０．１〜１０％（重量）
の割合でよく、好ましは０．２〜２％でよい。[0007] As water-soluble hemicellulose,In general
IsOil seeds (soy, palm, palm, corn, cottonseed, etc.)
And / or from cereals (rice, wheat, etc.)There is
However, preferably beans, especially those derived from soybean,
Hemicellulose derived from soybean cotyledons is more preferred.
Used in the present inventionDescription of soy-derived hemicellulose
Then this is rhamnose, fucose, arabinose,
Xylose, galactose, glucose and uronic acid
Is a polysaccharide consisting of standard pullulan (Showa Denko KK)
Sales) as a standard substance and its average molecule determined by the limiting viscosity method
The amount is less than one million. Water-soluble hemicellulose
The raw material is made from oil seeds and / or cereals in the usual way
Use shells or cakes without oils, fats, proteins and starch
This is preferably determined by the isoelectric point p of the protein of each raw material.
80 to 130 ° C. near H, more preferably 100 to 130 ° C.
After thermal decomposition at ~ 130 ° C, the water-soluble fraction in the reaction mixture
Fraction, and if necessary, further activated carbon treatment and resin adsorption treatment
Process, ethanol precipitation, etc.
By removing low-molecular substances and drying
Water-soluble hemicellulose can be obtained. The present invention
In addition, water-soluble hemicellulose is produced from raw materials.
Or a commercially available product may be used. Water-soluble hemicellulose
0.1 to 10% (weight) based on the final product
And preferably 0.2 to 2%.
【０００８】[0008]
【実施例】以下に実験例および実施例を示し、本発明を
さらに詳しく説明する。ただし、これらの実験例および
実施例は、本発明を何ら限定もしくは制限する意味のも
のではない。なお、例中、「部」は重量部である。The present invention will be described in more detail with reference to the following experimental examples and examples. However, these experimental examples and examples do not limit or limit the present invention in any way. In the examples, "parts" are parts by weight.
【０００９】実験例１ 脱脂粉乳２１部を水７９部に加えて分散させ、９５
℃で１５分間殺菌後、攪拌しながら４０℃まで冷却し、
スターターとして市販のプレーンヨーグルトを３部添加
し、３８℃の恒温室でｐＨ４．２になるまで発酵させ
た。発酵したヨーグルトを、攪拌機を用いてカードをつ
ぶし、１０℃まで冷却して、発酵乳を調製した。Experimental Example 1 21 parts of skim milk powder was added to 79 parts of water and dispersed,
After 15 minutes sterilization at ℃, cooled to 40 ℃ with stirring,
As a starter, 3 parts of commercially available plain yogurt was added, and the mixture was fermented in a thermostat at 38 ° C. until the pH reached 4.2. The fermented yoghurt was crushed with a stirrer and the curd was cooled to 10 ° C. to prepare fermented milk.
【００１０】 安定剤として水溶性ヘミセルロース、
ＨＭペクチン、ＣＭＣＮａおよびＰＧＡの４種をそれぞ
れ単独で用い、その２部を熱水９８部に加え、８０℃で
１０分間攪拌しながら溶解した後、約２５℃まで冷却し
て安定剤溶液を調製した。 水３３部に砂糖７部を加え、８５℃で１５分間溶解
した後、２５℃まで冷却して糖液を調製した。Water-soluble hemicellulose as a stabilizer,
HM pectin, CMCNa and PGA were each used alone, and 2 parts thereof were added to 98 parts of hot water, dissolved while stirring at 80 ° C for 10 minutes, and then cooled to about 25 ° C to prepare a stabilizer solution. did. 7 parts of sugar was added to 33 parts of water, dissolved at 85 ° C. for 15 minutes, and then cooled to 25 ° C. to prepare a sugar solution.
【００１１】 で調製した発酵乳４０部、で調製
した２％安定剤溶液２０部およびで調製した糖液４０
部を混合した後、５０％Ｗ／Ｖクエン酸溶液でｐＨ４．
２に調整し、ホモゲナイザー（第１段１５０kg/cm2、第
２段０kg/cm2）にて均質化した。これを直径１０cm、高
さ１５cmの円柱形のガラス容器に充填し、容器を密封し
て、４℃で１４日間保存した。[0011] 40 parts of the fermented milk prepared in the above, 20 parts of the 2% stabilizer solution prepared in and the sugar solution 40 prepared in
After mixing, the pH of the mixture was adjusted to pH4 with a 50% W / V citric acid solution.
2 and homogenized with a homogenizer (first stage 150 kg / cm 2 , second stage 0 kg / cm 2 ). This was filled in a cylindrical glass container having a diameter of 10 cm and a height of 15 cm, the container was sealed, and stored at 4 ° C. for 14 days.
【００１２】得られた製品を評価した結果、下記の表１
に示すように、安定性においては、水溶性ヘミセルロー
ス、ＨＭペクチン、ＣＭＣＮａおよびＰＧＡのいずれを
用いた場合にも、同様によい結果が得られた。しかし、
食感においてはＨＭペクチン、ＣＭＣＮａおよびＰＧＡ
では糊状感があったが、水溶性ヘミセルロースでは糊状
感がなかった。As a result of evaluating the obtained product, the following Table 1 was obtained.
As shown in Table 2, in the case of using water-soluble hemicellulose, HM pectin, CMCNa and PGA, similarly good results were obtained. But,
HM pectin, CMCNa and PGA in texture
Had a paste-like feeling, but there was no paste-like feeling with water-soluble hemicellulose.
【００１３】[0013]
【表１】 [Table 1]
【００１４】実験例２ 脱脂粉乳８．５部および砂糖７部と、安定剤として水溶
性ヘミセルロース、ＨＭペクチン、ＣＭＣＮａおよびＰ
ＧＡの４種のうちの１種０．４部とを粉体混合し、これ
を水８４．１部に攪拌しながら加え、９５℃で１５分間
殺菌後、攪拌しながら４０℃まで冷却し、スターターと
して市販のプレーンヨーグルトを３部添加した。これを
３８℃の恒温室に入れてｐＨ４．２になるまで発酵させ
た。Experimental Example 2 8.5 parts of skim milk powder and 7 parts of sugar, and water-soluble hemicellulose, HM pectin, CMCNa and P as stabilizers
A powder was mixed with 0.4 part of one of the four types of GA, added to 84.1 parts of water while stirring, sterilized at 95 ° C. for 15 minutes, cooled to 40 ° C. with stirring, 3 parts of commercially available plain yogurt were added as a starter. This was placed in a constant temperature room at 38 ° C. and fermented until pH 4.2.
【００１５】発酵したヨーグルトを、攪拌機を用いてカ
ードをつぶし、１０℃まで冷却した後、ホモゲナイザー
（第１段１５０kg/cm2、第２段０kg/cm2）にて均質化
し、直径１０cm、高さ１５cmの円柱形のガラス容器に充
填し、容器を密封して、４℃で１４日間保存した。得ら
れた製品の評価の結果、表２に示すように、ＨＭペクチ
ン、ＣＭＣＮａおよびＰＧＡを用いたものでは沈澱や上
澄みが生じ、食感に糊状感が感じられたが、水溶性ヘミ
セルロースを用いたものだけは沈澱も上澄みもなく、良
好なドリンクヨーグルトとなった。After the fermented yogurt is crushed with a stirrer and cooled to 10 ° C., it is homogenized with a homogenizer (first stage 150 kg / cm 2 , second stage 0 kg / cm 2 ), and has a diameter of 10 cm and a height of 10 cm. A 15-cm cylindrical glass container was filled, the container was sealed, and stored at 4 ° C. for 14 days. As a result of evaluation of the obtained product, as shown in Table 2, when HM pectin, CMCNa and PGA were used, sedimentation and supernatant occurred, and a texture-like feeling was felt. Only those that did not precipitate and had no supernatant, and became a good drink yogurt.
【００１６】[0016]
【表２】 [Table 2]
【００１７】実施例１ 脱脂粉乳５．９部、砂糖７部および大豆由来の水溶性ヘ
ミセルロース（不二製油社製）０．４部を水５６．７部
に攪拌しながら加え、さらに牛乳３０部を加えて攪拌
し、９５℃で１５分間殺菌後、攪拌しながら４０℃まで
冷却し、スターターとして市販のプレーンヨーグルトを
３部添加した後、３８℃の恒温室に入れてｐＨ４．２に
なるまで発酵させた。Example 1 5.9 parts of skim milk powder, 7 parts of sugar and 0.4 part of a water-soluble hemicellulose derived from soybean (manufactured by Fuji Oil Co., Ltd.) were added to 56.7 parts of water while stirring, and 30 parts of milk were further added. After stirring for 15 minutes at 95 ° C., the mixture is cooled to 40 ° C. with stirring, and 3 parts of commercially available plain yogurt is added as a starter, and then placed in a thermostat at 38 ° C. until the pH becomes 4.2. Fermented.
【００１８】発酵したヨーグルトを、攪拌機を用いてカ
ードをつぶし、攪拌しながら１０℃まで冷却した後、ホ
モゲナイザー（第１段１５０kg/cm2、第２段０kg/cm2）
にて均質化し、直径１０cm、高さ１５cmの円柱形のガラ
ス容器に充填し、容器を密封して、４℃で１４日間保存
した。得られた製品を１４日後に評価すると、上澄みや
沈澱は見られず、食感もザラつきや糊状感のないドリン
クヨーグルトであることが認められた。The fermented yogurt is crushed with a stirrer to a curd, cooled to 10 ° C. while stirring, and then homogenized (first stage 150 kg / cm 2 , second stage 0 kg / cm 2 ).
And filled in a cylindrical glass container having a diameter of 10 cm and a height of 15 cm, sealed, and stored at 4 ° C. for 14 days. When the obtained product was evaluated after 14 days, no supernatant or precipitate was observed, and it was confirmed that the product was a drink yogurt having no texture and no sticky feeling.
【００１９】実施例２ 脱脂粉乳１６部および大豆由来の水溶性ヘミセルロース
（不二製油社製）２部を水８２部に攪拌しながら加えて
分散させた。次いで、実施例１と同様にして発酵させ、
カードをつぶし、１０℃まで冷却し、無脂乳固形分１５
％の水溶性ヘミセルロース入り発酵乳を得た。別に、水
６８．９部に砂糖８部を溶解し、さらにストロベリー果
汁３部を加えて攪拌し、糖果汁液を得た。Example 2 16 parts of skim milk powder and 2 parts of a soybean-derived water-soluble hemicellulose (manufactured by Fuji Oil Co., Ltd.) were added to 82 parts of water with stirring and dispersed. Then fermented in the same manner as in Example 1,
Crush the curd and cool to 10 ° C.
% Of fermented milk containing water-soluble hemicellulose was obtained. Separately, 8 parts of sugar was dissolved in 68.9 parts of water, and 3 parts of strawberry juice was further added and stirred to obtain a sugar juice.
【００２０】上記で得られた発酵乳２０部および糖果汁
液７９．９部とストロベリー香料０．１部とを混合し、
攪拌後、９０℃まで攪拌しながら加熱して殺菌した後、
８５℃でホモゲナイザー（第１段１５０kg/cm2、第２段
０kg/cm2）にて均質化し、ガラス瓶に充填し、５分間倒
置した後放冷し、殺菌乳製品乳酸菌飲料（果汁入り）を
得た。[0020] 20 parts of the fermented milk obtained above and 79.9 parts of sugar juice and 0.1 part of strawberry flavor are mixed,
After stirring, heating and sterilizing while stirring to 90 ° C,
At 85 ° C, homogenize with a homogenizer (1st stage 150 kg / cm 2 , 2nd stage 0 kg / cm 2 ), fill in a glass bottle, invert for 5 minutes, allow to cool, and pasteurize lactic acid bacteria beverage with sterilized milk product (containing fruit juice) Obtained.
【００２１】これを冷蔵庫で１カ月保存して状態を観察
すると、上澄みや沈澱は見られず、また食感も糊状感の
ないものであった。When this was stored for one month in a refrigerator and observed, no supernatant or sediment was observed, and the texture was not glue-like.
【００２２】実施例３ 脱脂粉乳６．４部および大豆由来の水溶性ヘミセルロー
ス（不二製油社製）０．８部を水３２．８部に攪拌しな
がら加えて分散させた後、実施例１と同様にして発酵さ
せ、カードをつぶし、１０℃まで冷却し、無脂乳固形分
１５％の水溶性ヘミセルロース入り発酵乳を得た。発酵
乳とは別に、水３７．８部に水飴４部を溶解させ、さら
に砂糖１０部、脱脂粉乳４部および乳化剤０．１部を加
えて攪拌した。これに予め加温した無塩バター４部を加
え、７５℃まで加熱し、１０分間攪拌して溶解させた
後、ホモゲナイザー（第１段１５０kg/cm2、第２段０kg
/cm2）にて均質化した。これを９５℃でプレート殺菌
後、７℃までプレート冷却し、５℃でエージングさせ、
混合液を得た。Example 3 6.4 parts of skim milk powder and 0.8 parts of a soybean-derived water-soluble hemicellulose (manufactured by Fuji Oil Co., Ltd.) were added to 32.8 parts of water while stirring to disperse the mixture. The curd was crushed and cooled to 10 ° C. to obtain a fermented milk containing water-soluble hemicellulose having a non-fat milk solid content of 15%. Separately from fermented milk, 4 parts of starch syrup was dissolved in 37.8 parts of water, and 10 parts of sugar, 4 parts of skim milk powder and 0.1 part of emulsifier were added and stirred. 4 parts of preheated unsalted butter is added to the mixture, heated to 75 ° C., stirred for 10 minutes to dissolve, and then homogenized (150 kg / cm 2 in the first stage, 0 kg in the second stage).
/ cm 2 ). After sterilizing the plate at 95 ° C, the plate is cooled to 7 ° C and aged at 5 ° C.
A mixture was obtained.
【００２３】得られた発酵乳４０部に対し混合液５９．
９部を加え、さらにバニラ香料０．１部を加えて攪拌
後、オーバーラン５０％でフリージングし、カップに充
填してフローズンヨーグルトを得た。上記混合液は、粘
度が極めて低く、上澄みや沈澱がなく、良好な安定性を
示した。また、得られたフローズンヨーグルトは、口溶
けがよく、あっさりとした食感であった。A mixed solution 59.40 parts to the obtained fermented milk 40 parts.
Nine parts were added, and 0.1 part of a vanilla flavor was further added, followed by stirring, followed by freezing with an overrun of 50%, and filling in a cup to obtain a frozen yogurt. The mixture had a very low viscosity, no supernatant or sediment, and showed good stability. Further, the obtained frozen yogurt had a good mouth-melting property and a light texture.
【００２４】実施例４ 砂糖８部と大豆由来の水溶性ヘミセルロース（不二製油
社製）０．４部とを予め粉体混合したものを、水１９．
５部に攪拌しながら加え、さらに豆乳７２部を加えて攪
拌し、９５℃で１５分間殺菌後、攪拌しながら４０℃ま
で冷却し、スターターとして市販のプレーンヨーグルト
を３部添加した後、３８℃の恒温室に入れてｐＨ４．２
になるまで発酵させた。Example 4 A mixture of 8 parts of sugar and 0.4 part of water-soluble soybean-derived hemicellulose (manufactured by Fuji Oil Co., Ltd.) was mixed in advance with water.
Add to 5 parts with stirring, further add 72 parts of soy milk, stir, sterilize at 95 ° C for 15 minutes, cool to 40 ° C with stirring, add 3 parts of commercially available plain yogurt as a starter, then add 38 ° C PH 4.2
Fermented until
【００２５】発酵したヨーグルトを、攪拌機を用いてカ
ードをつぶし、攪拌しながら１０℃まで冷却した後、ホ
モゲナイザー（第１段１５０kg/cm2、第２段０kg/cm2）
にて均質化し、直径１０cm、高さ１５cmの円柱形のガラ
ス容器に充填し、容器を密封して４℃で１４日間保存し
た。これを１４日後に観察すると、上澄みや沈澱は見ら
れず、食感もザラつきや糊状感のない酸性豆乳ドリンク
であることが認められた。The fermented yogurt is crushed with a stirrer to a curd, cooled to 10 ° C. while stirring, and then homogenized (first stage 150 kg / cm 2 , second stage 0 kg / cm 2 ).
And filled in a cylindrical glass container having a diameter of 10 cm and a height of 15 cm. The container was sealed and stored at 4 ° C. for 14 days. When this was observed 14 days later, no supernatant or sediment was observed, and it was confirmed that the drink was an acidic soymilk drink having no texture and no sticky feeling.
【００２６】[0026]
【発明の効果】本発明によれば、上澄みや沈澱が生じる
ことなく、食感もザラつきや糊状感のない、安定な酸性
乳飲料が、別に安定剤溶液を調製して添加、混合する必
要もなく、極めて簡便かつ効率的に得られる。According to the present invention, a stable acidic milk beverage which does not produce a supernatant or sedimentation, has no texture, and has no sticky feeling is separately prepared and added to a stabilizer solution. There is no need to obtain it very simply and efficiently.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 浅井 以和夫 大阪府大阪市東淀川区柴島２丁目16−27 号 ドルミ淀川706 (72)発明者 前田 裕一 茨城県北相馬郡守谷町松前台２−４−16 (56)参考文献 特開 昭60−164432（ＪＰ，Ａ) 特開 平５−7458（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23C 9/13 - 9/154 A23C 11/10 A23L 1/20 A23L 1/308 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Iwao Asai 2-16-27 Shibashima, Higashiyodogawa-ku, Osaka-shi, Osaka Dormi-Yodogawa 706 (72) Inventor Yuichi Maeda 2-4 Matsumaedai, Moriyacho, Kitasoma-gun, Ibaraki Prefecture -16 (56) References JP-A-60-164432 (JP, A) JP-A-5-7458 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23C 9/13- 9/154 A23C 11/10 A23L 1/20 A23L 1/308
Claims (2)
等の乳製品、または豆乳を大豆由来の水溶性ヘミセルロ
ースの存在下に乳酸菌発酵させることを特徴とする酸性
乳飲料の製造方法。1. Milk, processed milk , skim milk powder or whole milk powder
Method for producing acidic milk beverages dairy etc., or soybean milk, characterized in that to lactic acid fermentation in the presence of a water-soluble hemicellulose derived from soybean.
品に対して０．１〜１０重量％である、請求項１記載の
方法。2. The method according to claim 1, wherein the amount of the water-soluble hemicellulose is 0.1 to 10% by weight based on the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20650693A JP3280768B2 (en) | 1993-08-20 | 1993-08-20 | Method for producing acidic milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20650693A JP3280768B2 (en) | 1993-08-20 | 1993-08-20 | Method for producing acidic milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0759512A JPH0759512A (en) | 1995-03-07 |
| JP3280768B2 true JP3280768B2 (en) | 2002-05-13 |
Family
ID=16524501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20650693A Expired - Fee Related JP3280768B2 (en) | 1993-08-20 | 1993-08-20 | Method for producing acidic milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3280768B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008149738A1 (en) | 2007-06-06 | 2008-12-11 | Fuji Oil Company, Limited | Method for production of water-soluble polysaccharide |
| WO2012176852A1 (en) | 2011-06-24 | 2012-12-27 | 不二製油株式会社 | Pectic polysaccharide and method for producing same |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH104876A (en) * | 1996-06-19 | 1998-01-13 | Calpis Food Ind Co Ltd:The | Calcium-enhanced acidic milk beverage |
| JP3752072B2 (en) * | 1998-02-17 | 2006-03-08 | 株式会社ヤクルト本社 | Method for producing acidic milk beverage |
| JP3313104B2 (en) * | 1999-10-27 | 2002-08-12 | カルピス株式会社 | Method for producing milk-containing acidic beverage |
| EP1595462A1 (en) | 2004-05-14 | 2005-11-16 | Compagnie Gervais Danone | Method for the manufacturing of a soy protein based preparation |
| JP3713037B2 (en) * | 2004-07-12 | 2005-11-02 | カルピス株式会社 | Calcium-containing milky acidic beverage and method for producing the same |
| WO2006082640A1 (en) * | 2005-02-03 | 2006-08-10 | Peace Beans Co., Ltd. | Process for producing mayonnaise-like sauce utilizing soybean and mayonnaise-like sauce utilizing soybean |
| EP1726215B1 (en) | 2005-05-09 | 2008-05-21 | Compagnie Gervais Danone | Method for the manufacturing of soy and milk protein-based preparations having a high total protein content |
| WO2010044255A1 (en) * | 2008-10-17 | 2010-04-22 | 不二製油株式会社 | Process for producing phosphorylated water-soluble polysaccharide |
| JP6131558B2 (en) * | 2012-06-21 | 2017-05-24 | 不二製油株式会社 | Legume seed polysaccharide succinic acid derivative ester and method for producing the same |
| JP6396660B2 (en) * | 2014-02-24 | 2018-09-26 | 伊那食品工業株式会社 | Method for producing fermented milk product and fermented milk product |
| TW202209978A (en) | 2020-05-28 | 2022-03-16 | 日商不二製油集團控股股份有限公司 | Water-soluble soybean polysaccharides and method for producing same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164432A (en) * | 1984-02-06 | 1985-08-27 | Morinaga Milk Ind Co Ltd | Preparation of fermented dairy product containing bacterium belonging to genus bifidobacterium |
| JP2834345B2 (en) * | 1991-07-02 | 1998-12-09 | 三栄源エフ・エフ・アイ株式会社 | Acidic protein foods |
-
1993
- 1993-08-20 JP JP20650693A patent/JP3280768B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008149738A1 (en) | 2007-06-06 | 2008-12-11 | Fuji Oil Company, Limited | Method for production of water-soluble polysaccharide |
| US8128980B2 (en) | 2007-06-06 | 2012-03-06 | Fuji Oil Company, Limited | Method for production of water-soluble polysaccharide |
| WO2012176852A1 (en) | 2011-06-24 | 2012-12-27 | 不二製油株式会社 | Pectic polysaccharide and method for producing same |
| US9107450B2 (en) | 2011-06-24 | 2015-08-18 | Fuji Oil Comapny Limited | Pectic polysaccharide and method for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0759512A (en) | 1995-03-07 |
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