JP3541105B2 - Milk acidic beverages containing stabilized fats - Google Patents
Milk acidic beverages containing stabilized fats Download PDFInfo
- Publication number
- JP3541105B2 JP3541105B2 JP17751496A JP17751496A JP3541105B2 JP 3541105 B2 JP3541105 B2 JP 3541105B2 JP 17751496 A JP17751496 A JP 17751496A JP 17751496 A JP17751496 A JP 17751496A JP 3541105 B2 JP3541105 B2 JP 3541105B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- milk
- gelatin
- weight
- acidic beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Landscapes
- Dairy Products (AREA)
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Description
【０００１】
【発明の属する技術分野】
本発明は、安定化された脂肪を含む乳性酸性飲料に関し、さらに詳細には長期または過酷な条件下において保存中に脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上が抑制され、外観、風味に優れたまろやかな味の安定化された脂肪を含む乳性酸性飲料に関する。
【０００２】
【従来の技術】
従来、乳性酸性飲料は脱脂乳を原料として乳酸菌または乳酸菌と酵母を用いて発酵を行ない、得られた発酵乳に甘味料、酸味料、香料および／または果汁を加え、さらに水を加えて濃度調整を行なった後に均一混合して、飲用に供している。または、脱脂乳を原料として発酵を行なわずに酸味料および香料により、酸度調整と発酵風味を付与する場合もある。従来の乳性酸性飲料は、原料として脂肪が含有されていない脱脂乳が用いられ、組成中にほとんど脂肪が含有されていないものが市販されている。このように脂肪か含有されていない乳性酸性飲料が製造・販売されている理由としては、乳性飲料は通常酸性であるために、脂肪を含有すると酸性下において脂肪が分離浮上することにより、外観および風味不良となり商品価値が失われることに起因している。
【０００３】
脂肪を含む乳性酸性飲料は、脂肪を含まない乳性酸性飲料に比べて、乳性酸性飲料のさわやかな風味にまろやかさとこく味がプラスされるために嗜好性が高まり、近年愛飲家が増加し、売上高も伸長している。これまでに、脂肪を安定して分散させる技術に関し、増粘剤であるペクチンと高濃度の甘味料を混合することによる増粘効果により、ならびに使用する牛乳を高圧ホモゲナイズ均質化し脂肪球の微細化処理により、脂肪が安定して分散している脂肪含有濃縮乳酸菌飲料およびその製造方法が開発されている（特開昭６４−２００５７号）。
【０００４】
しかし、実際は脂肪を含む乳性酸性飲料は、長期または過酷な条件下において保存中に脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上を防止することが技術的に困難であり、脂肪含有量を限定し、さらに、市場における賞味期間を限定して販売しているのが現状である。
【０００５】
【発明が解決しようとする課題】
本発明の課題は、長期または過酷な条件下において保存中に、脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上を抑制することができ、さわやかな風味にまろやかさとこく味がプラスされた嗜好性の高い安定化された脂肪を含む乳性酸性飲料を提供することにある。
【０００６】
【課題を解決するための手段】
本発明は、脂肪を含む乳性酸性飲料であって、乳性蛋白質およびゼラチンおよび／またはゼラチン加水分解物を含有する原液をトランスグルタミナーゼ（以下、「ＴＧａｓｅ」と称することもある。）で処理したものを原料成分として用いたものであり、脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上が抑制されたものであることを特徴とする安定化された脂肪を含む乳性酸性飲料である。
【０００７】
本発明者らは、複数種類のタンパク質および／またはペプチドからなる混合系にトランスグルタミナーゼを作用させる技術（特開平４−９１７５０号）に着目し、これを脂肪を含む乳性酸性飲料における脂肪などの分離浮上の抑制に適用すべく鋭意研究し、原料成分である乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物を含む混合物にトランスグルタミナーゼを作用させることにより、脂肪を含む乳性酸性飲料製品の長期または過酷な条件下において保存中に、脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上が顕著に抑制されることを見いだし本発明を完成させたものである。
【０００８】
乳性蛋白質およびゼラチンおよび／またはゼラチン加水分解物を含有する原液をトランスグルタミナーゼで処理するに際しては、乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物を含む混合物１ｇ当りトランスグルタミナーゼを０．１〜１００ユニット作用させる。
【０００９】
本発明の安定化された脂肪を含む乳性酸性飲料は、乳性蛋白質およびゼラチンおよび／またはゼラチン加水分解物を含有する原液をトランスグルタミナーゼで処理したものを原料成分として用いることのほかは、通常の原料および製造方法が採用される。したがって、本発明の安定化された脂肪を含む乳性酸性飲料は、脂肪を含まない乳性蛋白質およびゼラチンおよび／またはゼラチン加水分解物を含有する原液をトランスグルタミナーゼで処理したものへ全脂乳および／または脂肪を添加し、ｐＨを３．０〜４．５に調製した後、均質化後に加熱殺菌処理したものである。そして、乳性酸性飲料中の脂肪含有量は０．０５重量％以上５．０重量％以下の範囲に調整される。
【００１０】
本発明の好ましい態様によれば、脂肪を含む乳性酸性飲料において、脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上が抑制された脂肪を含む乳性酸性飲料であって、脂肪を含まない乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物含有原液に、脂肪を含まない乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解分解物を含む混合物１ｇ当りトランスグルタミナーゼを０．１〜１００ユニット作用させて、トランスグルタミナーゼ処理液（以下、「ＴＧａｓｅ処理液」と称する。）を得、このＴＧａｓｅ処理液へ全脂乳および／または脂肪を添加し、ｐＨを３．０〜４．５に調製した後、均質化後に加熱殺菌処理することを特徴とする安定化された脂肪を含む乳性酸性飲料が提供される。
【００１１】
【発明の実施の形態】
本発明の安定化された脂肪を含む乳性酸性飲料を得るためには、まず乳性蚕白質含有原液を調製する。
乳性蛋白質含有原液は、乳性蛋白質を含み、かつ後述するトランスグルタミナーゼが乳性蚕白質に反応しうる形態のものであれば、例えば乳性蛋白質が溶解および懸濁分散した状態などの液状物に限定されるものではなく、乳性蛋白質粉末や乳性蛋白質含有物に水、塩類溶液などを混合した練り状物などの溶液含有物であっても良い。
【００１２】
乳性蛋白質含有原液に含有させる乳性蛋白質は、動物であるか植物であるかの由来を問わずに用いることができる。例えば乳性蛋白質を含む乳としては、牛乳、山羊乳、羊乳、馬乳などの獣乳、大豆などの植物乳が挙げられる。また、乳原料の種類としては、脱脂乳、ホエー、脱脂粉乳および／または還元脱脂乳などを使用することができる。乳原料に全脂乳などの脂肪を含む乳性蛋白質を使用した場合には、本願発明の顕著な作用効果は期待できない。
【００１３】
ゼラチンおよび／またはゼラチン部分加水分解分解物は、動物由来の皮および骨を原料として、難溶性のコラーゲンを酸やアルカリで処理し、熱水で抽出可溶化したゼラチンであれば使用することができる。さらに、ゼラチンを酸あるいは酵素で部分加水分解したゼラチン加水分解分解物であれば使用することができる。これらのゼラチンおよびゼラチン部分加水分解分解物は、場合によっては、さらに脱色脱臭精製処理して使用することもできる。ゼラチン部分加水分解分解物の平均分子量は、１，０００〜１０，０００のものが好ましく、さらに好ましくは１，０００〜５，０００のものがよい。ゼラチン部分加水分解分解物の平均分子量１０，０００以上では、溶液の一部でゲル化が生じ、さらに本願発明の効果も弱くなる。平均分子量１，０００以下では、風味上味覚的に好ましくないものとなり、本願発明の効果も得られなくなる。
【００１４】
本発明において、得られる乳性酸性飲料の無脂乳固形分含有量は、０．１〜５．０重量％（乳性蛋白質含有量０．０３〜１．５重量％）、好ましくは０．２〜３．０重量％（乳性蛋白質含有量０．０６〜０．９重量％）となるようにするのか望ましい。０．１重量％未満では、乳性酸性飲料の風味が得られ難く、５．０重量％を越えると粘度が上昇して清涼感に欠ける風味となり、また、乳性蛋白質の凝集沈殿を抑制することが困難になる恐れがあるので好ましくない。
【００１５】
本発明において得られる脂肪を含む乳性酸性飲料のゼラチンおよび／またはゼラチン部分加水分解物の固形分含有量は、乳性蛋白質含有量と同量の範囲内の０．０３〜１．５重量％、好ましくは０．０６〜０．９重量％となるようにするのが望ましい。０．０３重量％未満では、脂肪を含む乳性酸性飲料の保存安定性が得られ難く、１．５重量％を越えるとゼラチンの風味が強くなり、清涼感に欠ける風味となるので好ましくない。
【００１６】
トランスグルタミナーゼとしては、ペプチド鎖中のリジン残基のε位アミノ基がアシル基受容体として作用すると乳性蛋白質などの蛋白質分子間にε−（γーＧｌｕ）Ｌｙｓの架橋結合を形成するものであって、その起源は特に限定されず、例えばストレプトベルチシリウム（Streptoverticillium）などに属する微生物由来、魚類および哺乳動物などの動物由来、バイオテクノロジー利用による製造方法由来などを挙げることができる。また、血液中に存在するＦａｃｔｏｒ XIIIと称せられる因子も本発明のＴＧａｓｅに含まれる。具体的には、特開平１−２７４７１号公報、特公平１−５０８８２号公報、特開平６−２２５７７５号公報等に記載されたＴＧａｓｅなどを挙げることができる。
【００１７】
乳性蛋白質とゼラチンおよび／またはゼラチン加水分解物含有原液に乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物を含む混合物にＴＧａｓｅを作用させてＴＧａｓｅ処理液を調製するには、例えば乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物含有原液にＴＧａｓｅを接触させて、反応温度と時間とを管理しながら酵素反応させる公知の方法などにより行なうことができる。
【００１８】
作用させるＴＧａｓｅ酵素量は、乳性蛋白質とゼラチンおよび／またはゼラチン部分加水分解物の混合物１ｇ当り０．１〜１００ユニット、好ましくは０．５〜５０ユニットである。トランスグルタミナーゼ酵素量が０．１ユニット未満では、後述の長期または過酷な条件下において保存中に脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上抑制の所望の効果が得られず、１００ユニットを越えると酵素反応の制御か困難になる。酵素反応条件は、通常ｐＨ４〜９、好ましくはｐＨ５〜８程度、反応温度は０〜７０℃、好ましくは２〜５５℃である。反応時間は５分間〜４８時間、好ましくは１０分間〜２４時間が望ましい。反応終了後必要に応じて、加熱などによりＴＧａｓｅを失活させることができる。
【００１９】
本発明の安定化された脂肪を含む乳性酸性飲料を得るために、前記ＴＧａｓｅ処理液に脂肪および／または全脂乳を加えた後にホモゲナイザーにより均質化処理を行なう。添加する脂肪は、獣乳など由来の動物性脂肪またはコーン油、オリーブ油などの植物性脂肪のいずれでも使用することができる。脂肪の含有量は、０．０５〜５．０重量％、好ましくは０．１〜２．０重量％となるようにするのが望ましい。０．０５重量％未満では、まろやかさとこく味のある風味が得られ難く、また、脂肪浮上の問題もほとんど生じない。５．０重量％を越えると濃厚感が増して清涼感に欠ける風味となり、また、脂肪および／または脂肪と乳性蛋白質の会合物の分離浮上を抑制することが困難になる恐れがあるので好ましくない。
【００２０】
脂肪を添加したＴＧａｓｅ処理液に糖類および糖アルコールなどの甘味料を含有させることができる。具体的には例えば、ブドウ糖、果糖、ガラクトースなどの単糖類、蔗糖、麦芽糖、乳糖などの２糖類、ラフィノース、スタキオースなどのオリゴ糖類、ソルビトール、マンニトール、エリスリトールなどの糖アルコール類、アスパルテーム、ステビア抽出物、グリチルリチン、アセスルファムＫなどの高甘味度甘味料などを使用することができる。甘味料の含有量は、脂肪を含むＴＧａｓｅ処理液中に２０重量％以下、好ましくは１５重量％以下が風味および清涼感の点から望ましい。
【００２１】
本発明において得られる安定化された脂肪を含む乳性酸性飲料に、風味および清涼感などを付与するために、ｐＨを３．０〜４．５、好ましくは３．２〜４．０に調製し、脂肪を添加したＴＧａｓｅ処理液を酸性化する必要がある。
【００２２】
酸性化の方法は、有機酸類、無機酸類、果汁またはこれらの混合物などを添加する方法、乳酸菌などの微生物を利用して発酵法により乳酸などの有機酸を生成させる方法、あるいはこれらの併用による方法などにより行なうことができる。添加する有機酸としては、乳酸、クエン酸、酒石酸、リンゴ酸、グルコン酸、琥珀酸、フマール酸などが使用できる。無機酸類としては、燐酸などが使用できる。このｐＨ調製は、前記甘味料を含有させた後に行なうのが好ましい。
【００２３】
さらに、必要に応じて、外観および風味を向上させるために色素、香料、増粘剤などを添加しても良く、添加時期は特に限定されるものではないが、好ましくはｐＨ調製前後が望ましい。
【００２４】
本発明の乳性酸性飲料は、必要により前記の甘味料等含有し、ｐＨ調製された脂肪を含む均質化されたＴＧａｓｅ処理液を、所望の容器などに充填する際やその前後に、混入微生物による汚染対策のために加熱殺菌処理を行なう。この加熱殺菌処理の条件は、従来の乳性酸性飲料を製造するために行われている容器充填後に８５℃前後、ｌ０分間程度で行なうことができる。このような加熱殺菌処理後においても脂肪を含む乳性酸性飲料は、従来よりも長期の保存安定性を保持することができ、さらに、脂肪含有量を増加させることもできる。
【００２５】
従来の脂肪を含む乳性酸性飲料の賞味期限は、常温下において通常は６ケ月位であり、最大９ケ月が限度である。本発明により得られる安定化された脂肪を含む乳性酸性飲料は、所定の容器に充填され、常温下に１２ケ月保存した場合においても脂肪の分離浮上が認められず、良好な外観および風味が保持される。特に、温度変化の激しい環境下に置いた場合に、脂肪の分離浮上が生じ易くなるが、本発明を実施することにより効果が顕著に認められるようになる。
【００２６】
【実施例】
以下実施例により、さらに詳細に説明するが、本発明の技術的範囲はこれらの記載内容に限定されるものではない。
【００２７】
実施例１
脱脂粉乳１．８ｋｇを７．２ｋｇの温水に攪拌しながら溶解する。これに、あらかじめ２．１２ｋｇの温水にゼラチン〔(株)ニッピ製、商品名：ニッピゼラチンＰＡ−１０〕４９０ｇを溶解させておいたものを加える。充分に攪拌混合後に、混合液を加温し５５℃に調節する。この溶液にトランスグルタミナーゼ製剤〔味の素(株)製、商品名：ＫＳ−１００〕１０重量％溶液４００ｇ添加し、５５℃で６０分間反応する。尚、この時の反応液のｐＨは６．５であった。また、乳性蛋白質およびゼラチン混合物中の蛋白質１ｇ当りのＴＧａｓｅ添加量は３．６ユニットであった。反応終了後にＴＧａｓｅ処理液を９Ｏ℃まで加熱し、ＴＧａｓｅを失活させたＴＧａｓｅ処理液を得た。
【００２８】
牛乳９．３ｋｇ、上記反応液１２．０ｋｇおよび乳化剤〔三菱化学(株)製、商品名：シュガーエステルＳ−１５７０〕１重量％溶液１３．８ｋｇを均一に攪拌混合した後、得られた混合液に果糖−ブドウ糖液糖（固形分７５重量％）１８．０ｋｇ、５０重量％クエン酸溶液１．２ｋｇおよび温水で懸濁調製したＨＭペクチン〔雪印食品(株)、商品名：ＡＹＤ−３０〕２重量％溶液１５．０ｋｇを加え攪拌混合する。次に５０重量％クエン酸ナトリウム溶液でｐＨ３．６に調整後に香料１８０ｇを加えた後、イオン交換水１１０．５ｋｇを加えて全量を１８０ｋｇに調製した。尚、この液中の脂肪の含有量は０．１７％であった。
【００２９】
この液をラボラトリーホモゲナイザー（マントンゴーリン社製、型式：１５Ｍ−８ＢＡ）により、圧力１５０ｋｇ／ｃｍ2、処理流量２，５００ｍｌ／ｍｉｎで均質化処理を行った。次いで得られた均質化処理液を９５℃まで加熱殺菌し、透明ガラス壜容器（容量２００ｍｌ）に熱時充填した後に室温まで冷却し、安定化された脂肪を含む乳性酸性飲料を得た。
【００３０】
対照例１として、ＴＧａｓｅ１０％溶液を９０℃（達温）まで加熱し失活処理したものを使用し、以下は上記と同様の操作を行ない脂肪を含む乳性酸性飲料を得た。尚、この時のＴＧａｓｅの添加量は乳性蛋白質およびゼラチン混合物中の蛋白質１ｇ当り３．６ユニットであった。
【００３１】
得られた各飲料について、プログラム恒温器〔ヤマト科学(株)製、型式名：ＩＮ−８００〕を使用してサイクル保存試験を行なった。温度の設定は１２時間ごとに５℃と４０℃を繰り返し上下させた。このサイクルを３０日間くり返し浮上した脂肪層の厚さを測定した。
さらに、製造直後の脂肪を含む乳性酸性飲料中に懸濁する脂肪および凝集会合乳蛋白質の平均粒径をレーザー回折式粒度分布計（島津製作所製、商品名：ＳＡＬＤ−１１００）を用いて測定した。
試験結果を表１に示す。
【００３２】
【表１】
実施例２
実施例１におけるゼラチン（ニッピゼラチンＰＡ−１０）使用量を２５０ｇとし、温水２．３６ｋｇに溶解させ以下は実施例１と同様の処理操作を行なった。
得られた各飲料について、実施例ｌと同様に保存試験を行なった。
試験結果を表２に示す。尚、この時の実施例２におけるＴＧａｓｅの使用量は乳性蛋白質およびゼラチン混合物中の蛋白質１ｇ当り４．７ユニット、対照例２におけるＴＧａｓｅの使用量も同一ユニットとした。
【００３４】
【表２】
比較例１
全脂粉乳１．１３ｋｇおよび脱脂粉乳０．９１ｋｇを６．９６ｋｇの温水に攪拌しながら溶解する。これに、あらかじめ２．１２ｋｇの温水にゼラチン（ニッピゼラチンＰＡ−ｌ０）４９０ｇを溶解させておいたものを加える。充分に攪拌混合後に、混合液を加温し５５℃に調節する。この溶液にＴＧａｓｅ〔味の素(株)製、商品名：ＫＳ−１００〕１０重量％溶液４００ｇ添加し、６０分間反応する。反応終了後にＴＧａｓｅ処理液を９０℃まで加熱し、ＴＧａｓｅを失活させたＴＧａｓｅ処理液を得た。
【００３６】
０．９５ｋｇの脱脂粉乳を８．３５ｋｇの水に溶解し、上記反応液１２．０１ｋｇおよび乳化剤〔三菱化学(株)製、商品名：シュガーエステルＳ−１５７０〕１重量％溶液１３．８ｋｇを均一に攪拌混合した後、得られた混合液に果糖−ブドウ糖液糖（固形分７５重量％）１８．０ｋｇ、５０重量％クエン酸溶液１．２ｋｇおよび温水で懸濁調製したＨＭペクチン〔雪印食品(株)、商品名：ＡＹＤ−３０〕２重量％溶液１５．０ｋｇを加え攪拌混合する。次に５０重量％クエン酸ナトリウム溶液でｐＨ３．６に調整後に香料１８０ｇを加えた後、イオン交換水１１０．５ｋｇを加えて全量を１８０ｋｇに調製した。
【００３７】
この液をラボラトリーホモゲナイザー（マントンゴーリン社製、型式：１５Ｍ−８ＢＡ）により、圧力１５０Ｋｇ／ｃｍ2、処理流量２，５００ｍｌ／ｍｉｎで均質化処理を行った。次いで得られた均質化処理液を９５℃まで加熱殺菌し、透明ガラス壜容器（容量２００ｍｌ）に熱時充填した後に室温まで冷却し、脂肪を含む乳性酸性飲料を得た。得られた飲料について、実施例１と同様に保存試験を行なった。試験結果を表３に示す。
【００３８】
【表３】
【発明の効果】
長期または過酷な条件下において保存しても脂肪の分離浮上が抑制され、まろやかさとこく味を有する嗜好性の高い脂肪を含む乳性酸性飲料を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a milky acidic beverage containing stabilized fat, and more particularly, the separation and floating of fat and / or an association of fat and milk protein during storage under long-term or severe conditions, The present invention relates to a milky acidic beverage containing a stabilized fat having a good appearance and flavor and a mild taste.
[0002]
[Prior art]
Conventionally, milky acidic beverages are fermented using lactic acid bacteria or lactic acid bacteria and yeasts using skim milk as raw materials, adding sweeteners, acidulants, flavors and / or fruit juice to the obtained fermented milk, and further adding water to increase the concentration. After making adjustments, they are mixed uniformly and served for drinking. Alternatively, the acidity may be adjusted and the fermented flavor may be imparted by using a sour agent and a flavor without fermenting skim milk as a raw material. As a conventional milky acidic beverage, skim milk containing no fat is used as a raw material, and those containing almost no fat in the composition are commercially available. The reason that milky acidic beverages not containing fats or fats are manufactured and sold in this way is that milky beverages are usually acidic, so when fats are contained, fats separate and float under acidity, This is due to poor appearance and flavor and loss of commercial value.
[0003]
Milk acidic beverages containing fat are more palatable than milk-based acidic beverages that do not contain fat because the refreshing flavor of milky acidic beverages has a more mellow and rich taste, and the number of lovers has increased in recent years. Sales are also growing. Until now, regarding the technology for dispersing fat stably, the thickening effect of mixing pectin, which is a thickener, with a high concentration of sweeteners, and the homogenization of milk used under high pressure and miniaturization of fat globules. A fat-containing concentrated lactic acid bacteria drink in which fat is stably dispersed by the treatment and a method for producing the same have been developed (Japanese Patent Application Laid-Open No. 64-20057).
[0004]
However, in practice, milky acidic beverages containing fats are technically difficult to prevent the separation and floating of fats and / or aggregates of fats and milk proteins during storage under long-term or severe conditions. At present, they are sold with a limited content and a limited shelf life in the market.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to suppress the separation and floating of fat and / or an aggregate of fat and milk protein during storage under long-term or severe conditions, and to add a mellow and rich flavor to a refreshing flavor. Another object of the present invention is to provide a milky acidic beverage containing a stabilized fat having high palatability.
[0006]
[Means for Solving the Problems]
The present invention relates to a milk-based acidic beverage containing fat, which is prepared by treating a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate with transglutaminase (hereinafter sometimes referred to as “TGase”). A milk-based acidic beverage containing a stabilized fat, characterized in that the separation and floating of fat and / or an aggregate of fat and milk protein are suppressed. is there.
[0007]
The present inventors have focused on a technique for causing transglutaminase to act on a mixed system comprising a plurality of types of proteins and / or peptides (Japanese Patent Application Laid-Open No. Hei 4-91750), and applied this technique to fats and the like in milky acidic beverages containing fats. The company has conducted intensive research to apply it to the suppression of separation and flotation. By reacting transglutaminase on a mixture containing milk protein, which is a raw material component, and gelatin and / or a partial hydrolyzate of gelatin, a milk-based acidic beverage product containing fat can be obtained. The present inventors have found that the separation and floating of fat and / or an association of fat and milk protein during storage under long-term or severe conditions have been remarkably suppressed, and have completed the present invention.
[0008]
When the stock solution containing milk protein and gelatin and / or gelatin hydrolyzate is treated with transglutaminase, transglutaminase is added in an amount of 0.1 to 0.1 g per 1 g of the mixture containing milk protein and gelatin and / or gelatin partial hydrolyzate. Operate 100 units.
[0009]
The milky acidic beverage containing the stabilized fat of the present invention is usually prepared by using a stock solution containing milky protein and gelatin and / or gelatin hydrolyzate treated with transglutaminase as a raw material component. Raw materials and production methods are employed. Therefore, the milky acidic beverage containing stabilized fat of the present invention can be obtained by treating a stock solution containing milk protein containing no fat and gelatin and / or gelatin hydrolyzate with transglutaminase to a whole fat milk and After adding fat and / or fat and adjusting pH to 3.0-4.5, it homogenized and heat-sterilized. Then, the fat content in the milky acidic beverage is adjusted to a range of 0.05% by weight or more and 5.0% by weight or less.
[0010]
According to a preferred embodiment of the present invention, in a milk-based acidic beverage containing fat, a milk-based acidic beverage containing fat in which separation and floating of fat and / or an aggregate of fat and milk protein are suppressed is provided. In a stock solution containing milk protein and gelatin and / or partial hydrolyzate without gelatin, 0.1 to 100 g of transglutaminase per gram of a mixture containing milk protein without fat and gelatin and / or partial hydrolyzate of gelatin. By acting as a unit, a transglutaminase-treated solution (hereinafter referred to as “TGase-treated solution”) was obtained, and whole milk and / or fat was added to the TGase-treated solution to adjust the pH to 3.0 to 4.5. A milky acidic beverage containing stabilized fats, which is prepared, homogenized, and then heat-sterilized is provided.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
In order to obtain a milky acidic beverage containing the stabilized fat of the present invention, first, a milky silk white matter-containing stock solution is prepared.
Milk protein-containing undiluted solution contains milk protein, and as long as transglutaminase described below can react with milk silkworm white matter, for example, a liquid substance such as milk protein dissolved and suspended and dispersed. However, the present invention is not limited thereto, and may be a solution-containing substance such as a paste obtained by mixing water, a salt solution, or the like with a milk protein powder or a milk protein-containing substance.
[0012]
The milk protein to be contained in the milk protein-containing stock solution can be used irrespective of whether it is an animal or a plant. For example, milk containing milk protein includes animal milk such as cow's milk, goat's milk, sheep's milk and horse milk, and vegetable milk such as soybean. In addition, skim milk, whey, skim milk powder, and / or reduced skim milk can be used as the type of milk raw material. When a milk protein containing fat such as whole fat milk is used as a milk material, the remarkable action and effect of the present invention cannot be expected.
[0013]
Gelatin and / or partial hydrolyzate of gelatin can be used as long as it is gelatin obtained by treating poorly soluble collagen with an acid or alkali and extracting and solubilizing it with hot water using animal-derived skin and bone as raw materials. . Further, any gelatin hydrolyzate obtained by partially hydrolyzing gelatin with an acid or an enzyme can be used. These gelatin and partial hydrolyzate of gelatin can be further used for decolorization, deodorization and purification in some cases. The average molecular weight of the partially hydrolyzed gelatin is preferably from 1,000 to 10,000, more preferably from 1,000 to 5,000. If the average molecular weight of the gelatin partially hydrolyzed product is 10,000 or more, gelation occurs in a part of the solution, and the effect of the present invention is weakened. If the average molecular weight is 1,000 or less, the taste is unpreferably tasteful, and the effect of the present invention cannot be obtained.
[0014]
In the present invention, the non-fat milk solid content of the obtained milky acidic beverage is 0.1 to 5.0% by weight (milky protein content 0.03 to 1.5% by weight), preferably 0.1 to 0.5% by weight. It is preferable that the content be 2 to 3.0% by weight (milk protein content 0.06 to 0.9% by weight). If it is less than 0.1% by weight, it is difficult to obtain the flavor of the milky acidic beverage, and if it exceeds 5.0% by weight, the viscosity increases and the flavor lacks a refreshing feeling, and the aggregation and precipitation of the milky protein are suppressed. It is not preferable because it may be difficult.
[0015]
The solid content of the gelatin and / or partial gelatin hydrolyzate of the milk-containing acidic beverage containing fat obtained in the present invention is 0.03 to 1.5% by weight within the same range as the milk protein content. , Preferably 0.06 to 0.9% by weight. If it is less than 0.03% by weight, the storage stability of the milk-based acidic beverage containing fat is difficult to obtain, and if it exceeds 1.5% by weight, the flavor of gelatin becomes too strong, resulting in a flavor lacking a refreshing feeling.
[0016]
Transglutaminase forms a cross-link of ε- (γ-Glu) Lys between protein molecules such as milk proteins when an amino group at the ε-position of a lysine residue in a peptide chain acts as an acyl group receptor. The origin is not particularly limited, and examples thereof include those derived from microorganisms belonging to Streptoverticillium, derived from animals such as fish and mammals, derived from production methods using biotechnology, and the like. In addition, a factor called Factor XIII present in blood is also included in the TGase of the present invention. Specifically, TGase described in JP-A-1-27471, JP-B-1-50882, JP-A-6-225775 and the like can be mentioned.
[0017]
To prepare a TGase-treated solution by allowing TGase to act on a mixture containing a milk protein and gelatin and / or a partial hydrolyzate of gelatin in a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate, for example, TGase is brought into contact with a stock solution containing gelatin and / or a gelatin partially hydrolyzed product, and an enzymatic reaction can be performed by controlling the reaction temperature and time by a known method.
[0018]
The amount of TGase enzyme to be acted on is 0.1 to 100 units, preferably 0.5 to 50 units, per gram of a mixture of milk protein and gelatin and / or partial hydrolyzate of gelatin. When the amount of the transglutaminase enzyme is less than 0.1 unit, the desired effect of suppressing the separation and floating of fat and / or an association of fat and milk protein during storage under long-term or severe conditions described below cannot be obtained, and Exceeding the unit makes it difficult to control the enzyme reaction. The enzyme reaction conditions are usually pH 4 to 9, preferably about pH 5 to 8, and the reaction temperature is 0 to 70 ° C, preferably 2 to 55 ° C. The reaction time is 5 minutes to 48 hours, preferably 10 minutes to 24 hours. After the reaction is completed, if necessary, TGase can be deactivated by heating or the like.
[0019]
In order to obtain a milky acidic beverage containing the stabilized fat of the present invention, a fat and / or whole fat milk is added to the TGase-treated solution, and then a homogenizing treatment is performed with a homogenizer. As the fat to be added, any of animal fat derived from animal milk or the like and vegetable fat such as corn oil and olive oil can be used. The content of fat is desirably 0.05 to 5.0% by weight, preferably 0.1 to 2.0% by weight. If it is less than 0.05% by weight, it is difficult to obtain a flavor with a roundness and a rich taste, and there is almost no problem of fat floating. If the content exceeds 5.0% by weight, the richness is increased, resulting in a flavor lacking a refreshing sensation, and it may be difficult to suppress the separation and floating of fat and / or an aggregate of fat and milk protein. Absent.
[0020]
Sweeteners such as sugars and sugar alcohols can be included in the TGase-treated solution to which fat has been added. Specifically, for example, glucose, fructose, monosaccharides such as galactose, sucrose, maltose, disaccharides such as lactose, raffinose, oligosaccharides such as stachyose, sorbitol, mannitol, sugar alcohols such as erythritol, aspartame, stevia extract , Sweeteners such as glycyrrhizin and acesulfame K can be used. The content of the sweetener in the TGase-treated solution containing fat is preferably 20% by weight or less, and more preferably 15% by weight or less from the viewpoint of flavor and refreshing feeling.
[0021]
The pH is adjusted to 3.0 to 4.5, preferably 3.2 to 4.0 in order to impart a flavor, a refreshing sensation and the like to the stabilized acidic milk-containing beverage obtained in the present invention. Then, it is necessary to acidify the TGase treatment liquid to which the fat has been added.
[0022]
The method of acidification is a method of adding an organic acid, an inorganic acid, a fruit juice or a mixture thereof, a method of producing an organic acid such as lactic acid by a fermentation method using a microorganism such as a lactic acid bacterium, or a method of using these in combination. It can be performed by such as. As the organic acid to be added, lactic acid, citric acid, tartaric acid, malic acid, gluconic acid, succinic acid, fumaric acid and the like can be used. Phosphoric acid and the like can be used as the inorganic acids. This pH adjustment is preferably performed after the sweetener is contained.
[0023]
Further, if necessary, a pigment, a fragrance, a thickener, and the like may be added to improve the appearance and flavor. The timing of addition is not particularly limited, but preferably before and after pH adjustment.
[0024]
The milky acidic beverage of the present invention contains the above-mentioned sweeteners and the like as necessary and contains a homogenized TGase-treated solution containing a fat whose pH has been adjusted. Heat sterilization treatment is carried out to prevent contamination by water. The conditions of the heat sterilization treatment can be performed at about 85 ° C. for about 10 minutes after filling the container, which is conventionally performed for producing a milky acidic beverage. Even after such a heat sterilization treatment, the milk-based acidic beverage containing fat can maintain storage stability for a longer time than before, and can further increase the fat content.
[0025]
The shelf life of a conventional milky acidic beverage containing fat is usually about six months at room temperature, and the maximum is nine months. The milky acidic beverage containing the stabilized fat obtained by the present invention is filled in a predetermined container, and even when stored at room temperature for 12 months, no separation and floating of the fat is observed, and a good appearance and flavor are obtained. Will be retained. In particular, when placed in an environment where the temperature changes drastically, the separation and floating of fat easily occur. However, by implementing the present invention, the effect is remarkably recognized.
[0026]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to these descriptions.
[0027]
Example 1
1.8 kg of skim milk powder is dissolved in 7.2 kg of warm water with stirring. To this, 490 g of gelatin [manufactured by Nippi Co., Ltd., trade name: Nippi Gelatin PA-10] dissolved in 2.12 kg of warm water is added. After thorough mixing, the mixture is heated and adjusted to 55 ° C. 400 g of a 10% by weight solution of a transglutaminase preparation (manufactured by Ajinomoto Co., Ltd., trade name: KS-100) is added to this solution, and reacted at 55 ° C. for 60 minutes. At this time, the pH of the reaction solution was 6.5. The amount of TGase added per gram of protein in the milk protein and gelatin mixture was 3.6 units. After the completion of the reaction, the TGase treatment solution was heated to 90 ° C. to obtain a TGase treatment solution in which TGase was deactivated.
[0028]
9.3 kg of milk, 12.0 kg of the above reaction solution, and 13.8 kg of a 1% by weight solution of a 1% by weight solution of an emulsifier (trade name: Sugar Ester S-1570, manufactured by Mitsubishi Chemical Corporation) were uniformly stirred and mixed. Fructose-glucose liquid sugar (solid content: 75% by weight), 18.0 kg, HM pectin suspended and prepared with 1.2 kg of a 50% by weight citric acid solution and warm water [Snow Brand Foods Co., Ltd., trade name: AYD-30] 2 15.0 kg of a weight% solution is added and mixed with stirring. Next, after adjusting the pH to 3.6 with a 50% by weight sodium citrate solution, 180 g of a fragrance was added, and 110.5 kg of ion-exchanged water was added to adjust the total amount to 180 kg. The fat content in this liquid was 0.17%.
[0029]
This solution was homogenized with a laboratory homogenizer (manufactured by Manton Gorlin, model: 15M-8BA) at a pressure of 150 kg / cm 2 and a processing flow rate of 2,500 ml / min. Next, the obtained homogenized solution was heat-sterilized to 95 ° C., filled in a transparent glass bottle container (capacity: 200 ml) with heating, and then cooled to room temperature to obtain a milky acidic beverage containing stabilized fat.
[0030]
As a control example 1, a TGase 10% solution heated to 90 ° C. (attained temperature) and deactivated was used, and the same operation as described above was performed to obtain a milky acidic beverage containing fat. The amount of TGase added at this time was 3.6 units per gram of protein in the milk protein and gelatin mixture.
[0031]
For each of the obtained beverages, a cycle preservation test was performed using a program thermostat (manufactured by Yamato Scientific Co., Ltd., model name: IN-800). The temperature was set at 5 ° C. and 40 ° C. repeatedly every 12 hours. This cycle was repeated for 30 days, and the thickness of the floating fat layer was measured.
Furthermore, the average particle size of the fat and the aggregation-associated milk protein suspended in the milk-containing acidic beverage containing fat immediately after production is measured using a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation, trade name: SALD-1100). did.
Table 1 shows the test results.
[0032]
[Table 1]
Example 2
The amount of gelatin (Nippi Gelatin PA-10) used in Example 1 was set to 250 g, and dissolved in 2.36 kg of warm water.
For each of the obtained beverages, a storage test was performed in the same manner as in Example 1.
Table 2 shows the test results. In this case, the amount of TGase used in Example 2 was 4.7 units per gram of the protein in the milk protein and gelatin mixture, and the amount of TGase used in Comparative Example 2 was the same unit.
[0034]
[Table 2]
Comparative Example 1
1.13 kg of whole milk powder and 0.91 kg of non-fat milk powder are dissolved in 6.96 kg of warm water with stirring. To this is added 490 g of gelatin (Nippi Gelatin PA-10) dissolved in 2.12 kg of warm water in advance. After thorough mixing, the mixture is heated and adjusted to 55 ° C. 400 g of a 10% by weight solution of TGase (trade name: KS-100, manufactured by Ajinomoto Co., Inc.) is added to this solution and reacted for 60 minutes. After the reaction was completed, the TGase treatment solution was heated to 90 ° C. to obtain a TGase treatment solution in which TGase was deactivated.
[0036]
0.95 kg of non-fat dry milk was dissolved in 8.35 kg of water, and 12.01 kg of the above reaction solution and 13.8 kg of a 1% by weight solution of an emulsifier (trade name: Sugar Ester S-1570 manufactured by Mitsubishi Chemical Corporation) were uniformly mixed. After stirring and mixing, HM pectin [Yukisin Food (suspended with 18.0 kg of fructose-glucose liquid sugar (solid content: 75% by weight), 1.2 kg of a 50% by weight citric acid solution and warm water) was added to the obtained mixture. Co., Ltd., trade name: AYD-30] 15.0 kg of a 2% by weight solution is added and stirred and mixed. Next, after adjusting the pH to 3.6 with a 50% by weight sodium citrate solution, 180 g of flavor was added, and 110.5 kg of ion-exchanged water was added to adjust the total amount to 180 kg.
[0037]
This solution was homogenized with a laboratory homogenizer (manufactured by Manton Gorlin, model: 15M-8BA) at a pressure of 150 kg / cm 2 and a processing flow rate of 2,500 ml / min. Next, the obtained homogenized solution was heat-sterilized to 95 ° C., filled in a transparent glass bottle container (capacity: 200 ml) with heating, and cooled to room temperature to obtain a milky acidic beverage containing fat. The obtained beverage was subjected to a storage test in the same manner as in Example 1. Table 3 shows the test results.
[0038]
[Table 3]
【The invention's effect】
Even if stored under long-term or severe conditions, the separation and floating of fats is suppressed, and a milky acidic beverage containing a highly-preferable fat having a roundness and a rich taste can be provided.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17751496A JP3541105B2 (en) | 1996-06-18 | 1996-06-18 | Milk acidic beverages containing stabilized fats |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17751496A JP3541105B2 (en) | 1996-06-18 | 1996-06-18 | Milk acidic beverages containing stabilized fats |
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| JPH104938A JPH104938A (en) | 1998-01-13 |
| JP3541105B2 true JP3541105B2 (en) | 2004-07-07 |
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| JP17751496A Expired - Fee Related JP3541105B2 (en) | 1996-06-18 | 1996-06-18 | Milk acidic beverages containing stabilized fats |
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| JP4561711B2 (en) * | 2006-08-07 | 2010-10-13 | ユーハ味覚糖株式会社 | New food material fermented with vegetables, production method thereof, and food containing the food material |
| DE102007013903A1 (en) * | 2007-03-20 | 2008-09-25 | Coy, Johannes F., Dr. | drink |
| JP5568380B2 (en) * | 2009-05-29 | 2014-08-06 | 森永乳業株式会社 | Method for producing fermented milk |
| JP7166791B2 (en) * | 2018-05-29 | 2022-11-08 | ミヨシ油脂株式会社 | oil-in-water emulsion |
| JP7238299B2 (en) * | 2018-09-03 | 2023-03-14 | 味の素株式会社 | Food containing oil-in-water emulsion composition and method for producing the same |
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1996
- 1996-06-18 JP JP17751496A patent/JP3541105B2/en not_active Expired - Fee Related
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