JP3510376B2 - Production method of stable milk drink - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a stable milk drink. Specifically, a technology and a stabilizer for milk drinks that can prevent various problems that occur during storage of milk drinks, such as oil ring phenomenon caused by milk fat floatation, oil droplet floatation caused by emulsion destruction, and occurrence of precipitation. It relates to the formulation.

[0002]

2. Description of the Related Art Beverages containing milk components such as coffee milk drinks and tea milk drinks are susceptible to deterioration of quality such as oil ring due to floating of milk fat, oil drop floating due to emulsion destruction, precipitation, etc. From the point of view, and was distributed and stored at a low temperature under the Ordinance of the Ministry of Health and Welfare. However, even if they are distributed and stored at low temperature, oil rings due to floating of milk fat, floating of oil droplets due to emulsion breakage, precipitation, etc. occur. Therefore, a food-grade emulsifier and a stabilizer have been added. However, due to the development of hot vendors, storage under high temperature, sales will be performed, and due to the trend of upsizing in recent years, many milk drinks containing a lot of milk components and the like, and oil rings due to the floatation of milk components, Floating and precipitation of oil droplets due to emulsion breakage are more likely to occur than during low temperature distribution and storage.

A technique of adding a hydrophilic emulsifier and a thickening type carrageenan for the purpose of preventing these problems is disclosed in Japanese Patent Laid-Open No. 3-8.
A technique of adding polyglycerin fatty acid ester and ι-carrageenan to 3543 is disclosed in JP-A-3-266939, and a technique of adding xanthan gum and sucrose fatty acid ester and carrageenan or / and sodium caseinate is disclosed in JP-A-3-292854. ing. However, the technique using thickening type of carrageenan, ι-carrageenan, xanthan gum, sodium caseinate, etc. as the above-mentioned stabilizer in long-term storage under high temperature (50-60 ° C) such as hot bender still gives satisfactory results. I haven't arrived. The technique of an emulsion stabilizer containing κ-carrageenan and / or tamarind seed polysaccharide, sodium caseinate, and a food-grade emulsifier is disclosed in Japanese Patent Publication No. 4-73989. However, although this technique has been studied for storage at room temperature or lower, it has not been studied for storage under high temperature (50-60 ° C.) such as in a hot bender. Further, although this technique has been studied for the prevention effect of oil ring, it has not been examined for prevention of precipitation. Further, a technique of adding a sizing agent composed of a combination of galactomannan and carrageenan and an emulsifier for food is disclosed in JP-A-6-
178673. However, although this technique is relatively effective in suppressing precipitation, it cannot be said to have sufficient effects such as poor dispersibility of the generated precipitate.

[0004]

DISCLOSURE OF THE INVENTION In view of the above-mentioned situation, the present inventors have conducted intensive research as a result of providing a method for producing a stable milk drink during storage by adding it to a milk drink, The present invention has been completed. The present invention, during long-term storage, particularly at high temperatures of 50 to 60 ° C., that is, even during long-term storage in a hot bender, causes oil ring generation due to floating of milk fat in milk drinks, oil droplet floating due to emulsion destruction, and milk components. It is intended to provide a method for producing a milk drink and a stabilizer preparation for a milk drink which can prevent quality deterioration such as occurrence of precipitation caused by the above.

[0005]

The present invention relates to a technique characterized by adding galactomannan (one or more kinds selected from locust bean gum, tara gum, guar gum, etc.) and xanthan gum, preferably Adding galactomannan and xanthan gum and food grade emulsifiers, more preferably locust bean gum and xanthan gum that are galactomannans and oil rings due to flotation of milk fat in milk drinks by adding emulsifiers, oil droplets due to emulsion destruction. The present invention relates to a method for producing a stable milk drink capable of preventing floating, precipitation and the like, and a technique for a stabilizer formulation for milk drink. The stabilizer formulation for dairy drinks in the present invention contains galactomannan and xanthan gum, preferably a stabilizer formulation containing galactomannan and xanthan gum and a food-grade emulsifier, powdered (ground or spray dried), flakes, beads. Form, paste form, pellet form, liquid form, block form and the like, the form of the preparation, the content of galactomannan and xanthan gum in the preparation are not limited at all, but the form is preferably powder or beads. The contents of galactomannan and xanthan gum in the preparation are not particularly limited, but the ratio of galactomannan to xanthan gum in the preparation is preferably 0.5 to 6 parts of galactomannan to 1 part of xanthan gum, and preferably 1 part of xanthan gum. On the other hand, galactomannan is preferably 1 to 3 parts.

In addition to galactomannan, xanthan gum and food emulsifiers, other components constituting the preparation include oligosaccharides, liquid sugars such as starch syrup and reduced starch syrup, alcohols such as ethanol, glycerin and propylene glycol, or polyhydric alcohols. , Vegetable oils or animal fats and oils, and hardened fats and oils of these fats and oils (for example, beef tallow extremely hardened oil etc.), sugar alcohols such as sorbitol, salts of calcium phosphate, calcium carbonate, sodium citrate and the like,
Glucose, lactose, powdered saccharides such as dextrin, cellulose, polysaccharides such as starch, glycine, sodium caseinate, amino acids or proteins such as gelatin, carrageenan,
Examples include galactomannan such as tamarind gum, thickening polysaccharides other than xanthan gum, water, and the like, but the mixing of these components is not limited at all, but the powder form and the bead form are easy to form as a formulation. Oils and fats, salts, powdered sugars, polysaccharides and thickening polysaccharides are preferred. The milk drink to be the subject of the present invention is a beverage containing a milk component (milk, full-fat milk powder, skim milk powder, fresh cream, full-fat sweetened condensed milk, non-fat sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc.) Although not particularly limited, for example, sugar, liquid sugar, stevia, sweeteners such as aspartame, dairy products, coffee, black tea, cocoa, matcha tea, corn, fruit juice, etc. I can give you what you have.

The storage temperature of the milk drink in the present invention is not particularly limited, but since the technology of the present invention exerts more effect in the storage at a high temperature where the milk drink is easily damaged,
It is preferably stored at 55 to 60 ° C., that is, in a hot bender. The food emulsifiers to which the present invention is applied include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride (citric acid monoglyceride, lactic acid monoglyceride, acetic acid monoglyceride, succinic acid monoglyceride, diacetyl tartrate monoglyceride), sorbitan. Any of fatty acid ester, propylene glycol fatty acid ester, lecithin (1,2-diacylglycerophospholipid), and lysolecithin (1, -monoacylglycerophospholipid) may be used, but preferably polyglycerin fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester. , Organic acid monoglyceride is good. Here, the polyglycerin fatty acid ester has an average degree of polymerization of 2 or more, preferably 2 to 10, and the fatty acid has 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The fatty acid of the glycerin fatty acid ester has 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The fatty acid of sorbitan fatty acid ester has 8 to 2 carbon atoms.
2, preferably 14-18. The fatty acid of the organic acid monoglyceride has 8 to 22 carbon atoms, preferably 1
4 to 18, organic acids are preferably succinic acid, citric acid and diacetyltartaric acid. Regarding the use of food emulsifiers, one kind or a combination of two or more kinds may be used. Addition amount of food emulsifier is 1
0 to 5000 ppm, preferably 50 to 2000 pp
m, and more preferably 100 to 1000 ppm.
If it is less than 10 ppm, the desired effect cannot be obtained.
When it is more than ppm, the taste of a food-grade emulsifier is felt, which is not preferable in terms of flavor.

The galactomannan to which the present invention is applied is a polysaccharide having a D-mannose side chain in the D-mannose main chain, and locust bean gum, tara gum, and guar gum are known. When using galactomannan, commercially available products can be used without limitation, but locust bean gum is preferred.
Further, regarding the use of galactomannan, one kind or a combination of two or more kinds may be used. The amount of galactomannan added is 5 to 1
000 ppm, preferably 10 to 300 ppm, and more preferably 20 to 100 ppm. If it is 5 ppm or less, the desired effect cannot be obtained, and if it is 1000 ppm or more, the viscosity becomes high, which is not preferable. The xanthan gum that is the subject of the present invention is Xanthomonas campestris (Xa
When a microorganism called Nthomonas campestris) is purely cultivated in glucose or starch medium, it is a polysaccharide produced outside the cells and is composed of glucose, mannose and glucuronic acid. Any commercially available xanthan gum can be used without limitation. The addition amount of xanthan gum is 5 to 1000 ppm, preferably 10 to 30
0 ppm, more preferably 20 to 100 ppm is good. If it is less than 5 ppm, the desired effect cannot be obtained, and
If it is 0 ppm or more, the viscosity becomes high, which is not preferable.

The addition timing of galactomannan and xanthan gum is not particularly limited, but it is preferable to add them at a stage before homogenization by a high pressure type homogenizer during the manufacturing process. Further, the addition method is not particularly limited, and examples thereof include direct addition, addition in the state of an aqueous solution by dissolving in water, addition by mixing with other powders, etc., preferably dissolving in water and an aqueous solution. It is desirable to add in the state of. As the galactomannan and xanthan gum used at this time, it is convenient to use the stabilizer formulation for milk beverages of the present invention prepared in advance in a predetermined mixing ratio.

[0010]

Example A raw material liquid was prepared with the following basic composition.           Coffee extract (Bx 3.0) 40.0%           Whole milk powder 1.0%           Skim milk powder 2.0%           Granulated sugar 6.0%           Sodium bicarbonate suitable amount (*)           Perfume 0.1%           Food emulsifier 10-5000 ppm           Xanthan gum 5-1000 ppm           Galactomannan 5-1000 ppm             Water Up to 100             (*): Adjusted to pH 6.8

Example 1 Coffee extract, whole milk powder, skim milk powder, granulated sugar and water were added and mixed to dissolve, and 200 pp of xanthan gum was added.
m, 2 locust bean gum as galactomannan
What melt | dissolved 00 ppm each in hot water of 75 degreeC was added, and after adjusting pH to 6.8 with baking soda, water was further added and 100% was made into the total amount. This mixed solution was pre-emulsified at a temperature of 65 to 75 ° C. using a high speed stirrer. Then, the solution is 200 kg / c at a temperature of 65 to 75 ° C. using a high pressure homogenizer.
The mixture was homogenized at a pressure of m ² , filled in a container, and then retort sterilized at 121 ° C. for 30 minutes. Example 2 Coffee extract, whole milk powder, skim milk powder, granulated sugar and water were added and mixed and dissolved, and 500 ppm of sucrose fatty acid ester and 200 p of xanthan gum were used as food emulsifiers.
pm, 200 ppm of locust bean gum as galactomannan was dissolved in hot water at 75 ° C., and the pH was adjusted to 6.8 with sodium bicarbonate, and water was further added to adjust the total amount to 100%. This mixed solution was pre-emulsified at a temperature of 65 to 75 ° C. using a high speed stirrer. Then, the solution was heated to 200 kg / at a temperature of 65 to 75 ° C. using a high-pressure homogenizer.
After homogenizing at a pressure of cm ² , filling the container at 121 ° C., 30
Retort sterilization was performed for a minute.

Example 3 500 mg of tara gum as galactomannan, 300 ppm of xanthan gum and 1000 ppm of glycerin fatty acid ester as an emulsifier for food were added and the same operation as in Example 2 was carried out. Example 4 Guar gum was added as galactomannan at 50 ppm, xanthan gum at 700 ppm, and sorbitan fatty acid ester at 3000 ppm as a food emulsifier, and the same operation as in Example 2 was performed. Example 5 50 p of locust bean gum as galactomannan
pm, xanthan gum (50 ppm) and polyglycerin fatty acid ester (300 ppm) as a food emulsifier were added, and the same operation as in Example 2 was performed.

Example 6 Tara gum was added as galactomannan in an amount of 5 ppm, xanthan gum was added at 1000 ppm, and an organic acid monoglyceride was added as an emulsifier for food in an amount of 10 ppm. Example 7 1000 ppm of guar gum as galactomannan,
5 ppm of xanthan gum and 5000 ppm of propylene glycol fatty acid ester as a food emulsifier were added and the same operation as in Example 2 was performed. Example 8 100% locust bean gum as galactomannan
ppm, xanthan gum of 100 ppm, and lecithin of 100 ppm as a food emulsifier were added, and the same operation as in Example 2 was performed.

Comparative Example 1 200 locust bean gum was used as the galactomannan.
ppm and xanthan gum were not added, and 500 ppm of sucrose fatty acid ester was added as a food emulsifier, and the same operation as in Example 2 was performed. Comparative Example 2 Xanthan gum was added at 300 p without adding galactomannan.
pm, 1000 ppm of glycerin fatty acid ester was added as a food emulsifier, and the same operation as in Example 2 was performed. Comparative Example 3 Without adding galactomannan and xanthan gum, 3000 ppm of sorbitan fatty acid ester was used as a food emulsifier.
Formulated and operated as in Example 2

COMPARATIVE EXAMPLE 4 Tara gum was added as galactomannan in an amount of 3 ppm, xanthan gum was added in an amount of 3 ppm, and polyglycerin fatty acid ester was added as an emulsifier for food in an amount of 300 ppm. Comparative Example 5 200 locust bean gum as galactomannan
ppm, κ-carrageenan was added in an amount of 200 ppm, and sucrose fatty acid ester was added in an amount of 500 ppm as a food emulsifier, and the same operation as in Example 2 was performed. Comparative Example 6 200 locust bean gum as galactomannan
ppm, ι-carrageenan was added in an amount of 200 ppm, and a sucrose fatty acid ester was added in an amount of 500 ppm as a food emulsifier, and the same operation as in Example 2 was performed.

Comparative Example 7 200 locust bean gum was used as the galactomannan.
ppm, λ-carrageenan was added at 200 ppm, and sucrose fatty acid ester was added at 500 ppm as a food emulsifier, and the same operation as in Example 2 was performed. Comparative Example 8 Xanthan gum at 200 ppm and κ-carrageenan at 20 ppm
0 ppm and 500 ppm of sucrose fatty acid ester as a food emulsifier were added and the same operation as in Example 2 was carried out. Test Examples The milk drinks obtained in Examples 1 to 8 and Comparative Examples 1 to 8 were stored at 55 ° C for 2 weeks. The results are shown in Tables 1 and 2. The stability in Tables 1 and 2 was evaluated as follows.

[0017]

[Table 1]

[0018]

[Table 2]

Occurrence of precipitation ○: No precipitation was observed. Δ: A slight precipitation is observed. X: Precipitation is observed. Generation of oil droplets ◎: Oil droplets were not observed ○: Oil droplets were hardly observed. Δ: Oil droplets are slightly observed. X: Oil drops are observed. Ring generation ◎: Ring not observed ○: Ring hardly observed. Δ: Ring slightly observed, but disappears with a slight vibration. X: A ring is observed.

The embodiments of the present invention and the desired products are as follows. (1) A method for producing a stable milk drink, which comprises adding galactomannan and xanthan gum. (2) A method for producing a stable milk drink, which comprises adding galactomannan, xanthan gum and a food-grade emulsifier. (3) The production method according to (1) or (2) above, wherein the amount of xanthan gum added is 5 to 1000 ppm. (4) The production method according to (1) or (2) above, wherein the amount of xanthan gum added is 10 to 300 ppm. (5) The production method according to (1) or (2) above, wherein the amount of xanthan gum added is 20 to 100 ppm.

(6) The method according to (1) and (2) above, wherein the galactomannan is one or more of locust bean gum, tara gum and guar gum. (7) Addition amount of galactomannan is 5 to 1000 ppm
The production method according to (1) and (2) above. (8) The amount of galactomannan added is 10 to 300 ppm
The production method according to (1) and (2) above. (9) The amount of galactomannan added is 20 to 100 ppm
The production method according to (1) and (2) above. (10) The production method according to the above (1) or (2), wherein the galactomannan is locust bean gum.

(11) The addition amount of the food emulsifier is 10 to 5
The production method according to (2) above, wherein the production method is 000 ppm. (12) Addition amount of food emulsifier is 50 to 2000 ppm
The production method according to (2) above. (13) Addition amount of food emulsifier is 100 to 1000 pp
The production method according to (2) above, wherein m is m. (14) The production method according to (2) above, wherein the food emulsifier is a polyglycerin fatty acid ester, a glycerin fatty acid ester, a sorbitan fatty acid ester, or an organic acid monoglyceride. (15) The production method according to (14), wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 or more.

(16) The method according to (14) above, wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 to 10. (17) The production method according to (14), wherein the fatty acid of the polyglycerin fatty acid ester has 8 to 22 carbon atoms. (18) The production method according to (14) above, wherein the fatty acid of the polyglycerin fatty acid ester has 14 to 18 carbon atoms. (19) The production method according to the above (14), wherein the fatty acid of the glycerin fatty acid ester has 8 to 22 carbon atoms. (20) The production method according to (14), wherein the fatty acid of the glycerin fatty acid ester has 14 to 18 carbon atoms.

(21) The production method according to the above (14), wherein the fatty acid of the sorbitan fatty acid ester has 8 to 22 carbon atoms. (22) The production method according to (14), wherein the fatty acid of the sorbitan fatty acid ester has 14 to 18 carbon atoms. (23) The fatty acid of the organic acid monoglyceride has 8 carbon atoms.
22. The production method according to (14) above. (24) Fatty acid of organic acid monoglyceride has 1 carbon atom
The method according to (14) above, which is 4 to 18. (25) The production method according to the above (14), wherein the organic acid of the organic acid monoglyceride is succinic acid, citric acid, or diacetyltartaric acid.

(26) A stabilizer formulation for dairy beverages, which contains galactomannan and xanthan gum. (27) A stabilizer formulation for dairy beverages, which comprises galactomannan, xanthan gum and a food-grade emulsifier. (28) The stabilizer formulation for milk drinks according to the above (26) and (27), wherein the ratio of galactomannan to xanthan gum in the formulation is 0.5 to 6 parts of galactomannan to 1 part of xanthan gum. (29) The stabilizer formulation for milk drinks according to the above (26) and (27), wherein the ratio of galactomannan to xanthan gum in the formulation is 1 to 3 parts of galactomannan to 1 part of xanthan gum.

[0026]

As described above, when a dairy drink is produced by adding galactomannan and xanthan gum using the technique of the present invention, ringing during storage, floating of oil droplets due to emulsion destruction, and occurrence of precipitation are prevented. It has a preventive effect and can greatly contribute to the food industry.

Claims (4)

(57) [Claims] 1. A process for producing a stable milk drink, which comprises adding galactomannan, xanthan gum and a food-grade emulsifier. 2. The method according to claim 1, wherein the galactomannan is one or more of locust bean gum, tara gum and guar gum. 3. The amount of galactomannan added to the beverage is 5 to 1000 ppm, and the amount of xanthan gum added is 5 to 5.
The production method according to claim 1 or 2, wherein the production amount is 1000 ppm. 4. A stabilizer formulation for dairy beverages, which contains galactomannan, xanthan gum, and a food-grade emulsifier.