JP3529421B2 - Manufacturing method of calcium-enriched acidic protein beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an acidic protein beverage which does not cause significant precipitation even when a calcium compound is added and is not separated, precipitated or aggregated.

[0002]

2. Description of the Related Art In recent years, due to increasing health consciousness, foods containing and strengthened functional food additives or food ingredients such as calcium, iron and DHA have attracted attention. As for beverages, those fortified with those food additives or food raw materials have been developed and put on the market. In particular, among these, many people cannot fully ingest calcium due to recent changes in dietary culture, and many fortified beverages have been developed. However, when calcium is added to an acidic protein beverage, in addition to significant precipitation, stability is often impaired due to separation, sedimentation and aggregation when the amount added is large. Conventionally, in the production of acidic protein beverages, high methoxyl pectin (hereinafter referred to as HM pectin), sodium carboxymethyl cellulose (hereinafter referred to as CMCNa), and propylene alginate are used as stabilizers in order to prevent and stabilize aggregation or precipitation of protein particles. Glycol ester (hereinafter referred to as PGA), soybean dietary fiber and the like are used.

This mechanism is as follows. The casein particles have a positive charge below the isoelectric point of about pH 4.6, but general acidic protein drinks have a pH of 3.0 or higher, and most of them have a pH of 3.5 or higher. Will end up. When stabilizers such as HM pectin, CMCNa, PGA and soybean dietary fiber are used, these have a negative charge, so the casein particles with many stabilizer molecules attached will have a negative charge as a whole. , Stable due to electrical repulsion without separation, sedimentation or aggregation. However, calcium ions having a positive charge bind to stabilizers such as HM pectin, CMCNa, PGA, and soybean dietary fiber having these negative ions, so that their stabilizing ability is lost. Therefore, in the acidic milk drink to which calcium is added, phenomena such as remarkable precipitation, separation, sedimentation, and aggregation are likely to occur.
In order to prevent this, there is a method of increasing the amount of stabilizer added considerably, but this increases the viscosity, which lowers the commercial value, and even if separation, sedimentation, or aggregation is prevented, precipitation Can't be solved enough.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the problems of the prior art as described above and strengthens calcium,
An object of the present invention is to provide a method for producing a stable acidic protein beverage without causing significant precipitation, separation, sedimentation and aggregation.

[0005]

Means for Solving the Problems The present inventors have, to solve the above problems, the results of extensive studies, calcium compound
Make a mixed solution prepared by adding objects and sucrose fatty acid esters,
By adding this mixed solution to an acidic protein beverage to which a stabilizer is added, significant precipitation does not occur, and it is found that a stable acidic protein beverage can be obtained without separation, sedimentation and aggregation, and to complete the present invention. It has arrived.

[0006] The recipe of calcium compound and a sucrose fatty acid ester mixture, the calcium compound <br/> and sucrose fatty acid ester used was placed in water and completely dissolved with stirring. At this time, the calcium compound and the sucrose fatty acid ester may be mixed and added together or separately. The temperature of water is preferably 80 [deg.] C. and dissolved for about 10 minutes with stirring, but may be room temperature as long as the sucrose fatty acid ester is dissolved.

In the present invention, the acidic protein beverage means an acidic beverage containing a protein component such as drink yogurt, lactic acid bacterium beverage (including live bacteria and bactericidal type), whey drink, protein-containing soft drink, fermented soymilk and the like. The sucrose fatty acid ester is a monoester having an HLB of 15 to 20. When HLB is less than 15, separation, sedimentation and aggregation cannot be sufficiently suppressed, and those exceeding 20 are not currently manufactured. The amount added is based on the final product
It is 0.001 to 0.3% (weight, the same applies hereinafter). If this is less than 0.001%, the effect is not sufficient and 0.3
This is because if it is more than 100%, the flavor is not preferable.

Calcium compounds added for the purpose of strengthening include calcium chloride, calcium citrate compounds,
Calcium gluconate compound, calcium lactate compound, etc.
There is no limitation as long as it can be dissolved in water by stirring and completely dissolved, and it is permitted to be used for the purpose of nutrition enhancement. The amount of calcium added is 0.001 to 0.5% with respect to the final product, and preferably 0.01 to 0.5%.
It is 0.3%.

Stabilizers include HM pectin and CMCN
a, PGA, soybean dietary fiber, etc., as long as it can stabilize the protein particles at pH 4.6 or less, the addition amount thereof varies depending on the non-fat milk solid content, the size of casein particles to be stabilized, and the pH. It is 0.05 to 10%, preferably 0.1 to 2%.

[0010]

EXAMPLES The present invention will be described in more detail with reference to experimental examples and examples. However, these experimental examples and examples are not meant to limit or limit the present invention in any way. The parts are parts by weight.

Experimental Example 1 21 parts of skim milk powder was added to 79 parts of water to disperse the mixture, and the mixture was heated to 95 ° C.
After sterilizing for 15 minutes, cool to 40 ° C with stirring,
3 parts of commercially available plain yogurt was added as a starter, and the mixture was fermented in a thermostatic chamber at 38 ° C. until the pH reached 4.2. The fermented yogurt was crushed into curds using a stirrer and cooled to 10 ° C to prepare fermented milk. Add 2 parts of HM pectin to 98 parts of hot water, and add 1 part at 80 ° C.
After being dissolved with stirring for 0 minutes, a stabilizer solution is prepared by cooling to about 25 ° C. 35 parts of sugar is added to 65 parts of water, dissolved at 85 ° C for 15 minutes, and then cooled to 25 ° C.

HLB16 sucrose fatty acid ester, H
Add 0.25 parts of sucrose fatty acid ester of LB10 and sucrose fatty acid ester of HLB7 respectively and 0.83 part of calcium lactate to 98.92 parts of hot water, and add at 80 ° C 10
The mixture was stirred and dissolved for a minute to prepare a mixed solution of calcium and sucrose fatty acid ester. Further, without using the sucrose fatty acid ester, 0.83 parts of calcium lactate was added to 99.17 parts of hot water to prepare a similarly dissolved calcium solution. After adding 20 parts of the sugar solution adjusted in 2% stabilizer solution adjusted in 40 parts of the fermented milk adjusted in
The pH was adjusted to 4.2 with a% W / V citric acid solution, and the calcium lactate solution adjusted in was added to this, and the first step 150
Homogenize at kg / cm2 to obtain calcium of about 0.
A drink yogurt containing 2% was prepared. This was placed in a glass container having a diameter of 3 cm and a height of 12 cm, the container was sealed, stored at 4 ° C., and observed after 3, 7, and 14 days.

As a result of evaluating the obtained products, as shown in Table 1, those using the sucrose fatty acid ester of HLB16 did not cause significant precipitation, did not undergo separation, sedimentation or aggregation, and exhibited stability. I kept it. The one using HLB10 sucrose fatty acid ester was stable after 3 days, but after the 7th day, an upward shift occurred. Regarding HLB7 sucrose fatty acid ester and those not using sucrose fatty acid ester, the protein aggregated and the stability could not be maintained.

[0014]

[Table 1]

Example 1 18.1 parts of skimmed milk powder were added to 34 parts of milk and 47.9 parts of water to disperse the mixture, and the mixture was sterilized at 95 ° C. for 15 minutes, cooled to 40 ° C. with stirring, and commercially available as a starter. 3 parts of plain yogurt was added, and the pH was adjusted to 4.
Fermented to 2. The fermented yogurt was crushed into a curd using a stirrer and cooled to 10 ° C. to prepare fermented milk. 2 parts of PGA is added to 98 parts of hot water, dissolved with stirring at 80 ° C. for 10 minutes, and then cooled to about 25 ° C. to prepare a stabilizer solution. 35 parts of sugar is added to 65 parts of water, dissolved at 85 ° C for 15 minutes, and then cooled to 25 ° C.

HLB about 19 sucrose fatty acid ester 0.25 parts and calcium lactate 7.7 parts hot water 92.05
In addition to the parts, the mixture was stirred and dissolved at 80 ° C. for 10 minutes to prepare a calcium / sucrose fatty acid ester mixed solution. 2% PGA adjusted to 40 parts of fermented milk adjusted in
After adding and mixing 20 parts of the sugar solution prepared with 20 parts of the solution, the pH was adjusted to 4.2 with a 50% W / V citric acid solution,
20 parts of the calcium and sucrose fatty acid ester mixed solution prepared in Step 2 was added to this, and a homogenizer (first step 15
The drink yogurt containing about 0.2% as calcium was prepared by homogenizing at 0 kg / m2, second stage 0 kg / cm2). This was placed in a glass container having a diameter of 3 cm and a height of 12 cm, and the container was sealed and stored at 4 ° C. for 14 days.

As a result of evaluation of the obtained product, it was confirmed that the yogurt was a drink in which no remarkable precipitation, separation, sedimentation, aggregation, and top deviation were observed.

Example 2 15 parts of skimmed milk powder was added to 85 parts of water and dispersed to obtain 95 parts.
After sterilizing at 15 ℃ for 15 minutes, cool to 40 ℃ with stirring, add 3 parts of commercially available plain yogurt as a starter, ferment in a constant temperature room at 38 ℃ until pH 4.2, and stir the curd with a stirrer. It was crushed and cooled to 10 ° C. to obtain fermented milk having a non-fat milk solid content of 15%. 2 parts of CMCNa is added to 98 parts of hot water, dissolved with stirring at 80 ° C. for 10 minutes, and then cooled to about 25 ° C. to prepare a stabilizer solution. 30 parts of sugar is added to 65 parts of water, dissolved at 85 ° C for 15 minutes, and then cooled to 25 ° C.

0.25 parts of sucrose fatty acid ester having an HLB of about 16 and 3 parts of calcium gluconate are mixed with hot water of 93.7.
In addition to 5 parts, it was dissolved by stirring at 80 ° C. for 10 minutes to prepare a calcium and sucrose fatty acid ester solution. 20% fermented milk prepared in Step 2 2% solution 2 prepared in
After adding and mixing 15 parts of the sugar solution prepared in 0 part, 50
% Lactic acid to pH 4.0 to adjust calcium and sucrose fatty acid ester mixed solution and orange juice 3 parts to which 0.1 part of fragrance is added to adjust to 100 parts with water and stirred. After that, sterilize by heating to 90 ° C while stirring, and then homogenize at 85 ° C (150 kg for the first stage).
/ m2, second stage 0 kg / cm2), homogenized, filled in a glass bottle, inverted for 5 minutes and allowed to cool to prepare a sterilized milk product lactic acid bacterium beverage. After storing this in the refrigerator for 21 days, the state was observed, but no aggregation, separation, sedimentation, upper dent, etc. were observed.

Example 3 A powder mixture of 8 parts of sugar and 0.5 part of water-soluble soybean dietary fiber derived from soybean (manufactured by Fuji Oil Co., Ltd.) was added to 20 parts of water with stirring. Add 5 parts and stir,
After sterilizing at 95 ° C for 15 minutes, the mixture was cooled to 40 ° C with stirring, 3 parts of commercial plain yogurt was added as a starter, and the mixture was put in a thermostat at 38 ° C and fermented until the pH reached 4.2. The fermented yogurt was crushed into curds using a stirrer and cooled to 10 ° C with stirring, and then 20 parts of the same calcium and sucrose fatty acid ester mixed solution as that prepared in Example 2 was added and cooled to 10 ° C. After that, homogenizer (first stage 150kg / m2, second stage 0kg /
(cm2), homogenized, filled in a glass container, and stored in a refrigerator. After storing this in a refrigerator for 14 days, the state was observed, but no aggregation, separation, sedimentation, upward deviation, etc. were observed.

[0021]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain a stable acidic milk beverage without causing significant precipitation even when calcium is fortified and without separation, sedimentation or aggregation.

Claims (2)

(57) [Claims] 1. A method for producing a calcium-fortified acidic protein beverage, which comprises adding a mixed solution of a calcium compound and sucrose fatty acid ester to an acidic protein beverage to which a stabilizer has been added. 2. A sucrose fatty acid ester having an HLB of 15 to 2
The method for producing a calcium-enriched acidic protein drink according to claim 1, wherein the method is 0.