JP3567684B2 - Acidic beverages containing protein - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a protein-containing acidic beverage having moderate turbidity, and more particularly to a stable protein-containing acidic beverage containing fat and not causing separation.
[0002]
[Prior art]
Protein-containing acidic beverages are widely consumed due to their nutritional value and rich taste. However, under acidic conditions, protein-derived aggregates are likely to be generated.
As a technique for preventing the generation of agglomerates, a method of adding a sucrose fatty acid ester of HLB 13 or more to a protein-containing acidic beverage using skim milk (see Japanese Patent Publication No. 59-41709) and a method of polyglycerin fatty acid of HLB 9 or more A method of adding an ester (see JP-A-5-184341) has been proposed.
On the other hand, diversification of tastes in recent years has led to a preference for beverages containing fats such as milk and whole milk instead of skim milk.
[0003]
[Problems to be solved by the invention]
Since acidic milk drinks using whole milk contain fat, its storage stability requires not only prevention of protein precipitation, but also prevention of separation of fat, and acidophilic heat-resistant bud bacillus. Since the problem of deterioration needs to be considered, the above-mentioned conventional method is not always sufficient.
[0004]
The present invention has been made in view of such circumstances, and is a protein-containing acidic beverage having a moderate turbidity, in particular, a protein-containing acidic beverage containing fat, preventing the generation of aggregates and separating and separating fat. It is an object of the present invention to provide a protein-containing acidic beverage which has suppressed deterioration and has excellent storage stability.
[0005]
[Means for Solving the Problems]
That is, the present invention solves the above-mentioned problems, and contains 0.01 to 1% by weight of fat, polyglycerin fatty acid ester, and sucrose fatty acid ester having an HLB of 5 or more and less than 13 , and has a pH of 5 or less. It is intended to provide a protein-containing acidic beverage characterized by the following.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
The protein-containing acidic beverage of the present invention is a beverage containing protein and fat and having a pH of 5 or less. The pH of the beverage is preferably in the range of pH 3 to 4.2 from the viewpoint of refreshing feeling, flavor and appearance. The pH is adjusted by adding an organic acid such as lactic acid or citric acid or an organic acid salt such as sodium citrate, or using an organic acid generated by fermentation such as lactic acid bacteria.
[0007]
The protein content is usually in the range of 0.1 to 5% by weight from the viewpoint of flavor and refreshing feeling, and the fat content is usually 0.01 to 1% by weight, preferably 0.05 to 0.6% by weight. Range. If the fat is too small, “body” becomes insufficient and the taste is lacking, which is not preferable. Conversely, if the fat is too large, it becomes difficult to maintain the storage stability of the beverage.
Proteins and fats may be separately added to proteins such as skim milk powder and milk fats such as butter and milk oil, but usually, whole milk such as animal milk and soy milk is used, and protein or fat is added as necessary. To adjust the respective concentrations.
[0008]
In the beverage of the present invention, a sucrose fatty acid ester having an HLB of 5 or more and less than 13 is used together with the polyglycerin fatty acid ester.
As the constituent fatty acids of the polyglycerin fatty acid ester and the sucrose fatty acid ester, a saturated fatty acid having 14 to 24 carbon atoms is preferable. Examples of the saturated fatty acid having 14 to 24 carbon atoms include myristic acid, palmitic acid, stearic acid, and behenic acid. Among them, those containing stearic acid as a main component are particularly preferable.
[0009]
The polyglycerin fatty acid ester preferably has an HLB of 9 or more, and the constituent polyglycerin preferably has an average degree of polymerization of 4 or more.
The content of the polyglycerin fatty acid ester is usually in the range of 0.001 to 0.2% by weight, preferably 0.005 to 0.1% by weight. If the content is too small, sufficient stability cannot be obtained, and if the content is too large, the flavor and flavor are adversely affected and cost is not preferred.
[0010]
A sucrose fatty acid ester having an HLB of 5 or more is used. Sucrose fatty acid esters having a small HLB are not preferred because they have high hydrophobicity and low solubility in acidic beverages. When an acidophilic bacterium becomes a problem, a sucrose fatty acid ester having a high HLB is used, but usually, a sucrose fatty acid ester having an HLB of less than 13 is preferably used from the viewpoint of storage stability.
The content of the sucrose fatty acid ester is usually in the range of 0.001 to 0.2% by weight, preferably 0.005 to 0.1% by weight. If the content is too small, sufficient stability cannot be obtained. If the content is too large, the flavor and flavor are adversely affected, and costs are not preferred.
[0011]
The polyglycerin fatty acid ester and the sucrose fatty acid ester may be added at any time, but when heat sterilization is performed, it is preferable to add at least the polyglycerin fatty acid ester before heat sterilization.
In addition to the above components, sweeteners such as sucrose, fructose, and glucose, various juices, flavors, and the like can be added to the protein-containing acidic beverage of the present invention, depending on the purpose.
[0012]
【Example】
50 kg of water was heated to 60 ° C., and 0.4 kg of pectin, 0.04 kg of HLB11 sucrose fatty acid ester (Ryoto Sugar Ester S-11 manufactured by Mitsubishi Chemical Foods), and HLB13 polyglycerin fatty acid ester (Mitsubishi 0.08 kg of Ryoto Polyglycerol DS13W manufactured by Chemical Foods Co., Ltd., solid content 40% by weight) was added and dissolved, and 1 kg of whole milk powder (milk fat content 26% by weight) was added and dissolved. 8% by weight). 7 kg of strawberry juice was added thereto, and water was further added to make the total amount 100 kg. The pH was adjusted to 3.8 with citric acid to obtain a protein-containing acidic beverage of the present invention.
[0013]
This beverage has excellent flavor and nutritive value, is less likely to generate protein-derived aggregates and separates milk fat, and has excellent stability.
[0014]
【The invention's effect】
The protein-containing acidic beverage of the present invention is a beverage that contains fat, has excellent nutritional value, is stable even when stored for a long time, has a refreshing feeling and a rich taste, and has a good flavor.

Claims (4)

A protein-containing acidic beverage containing protein, 0.01 to 1% by weight of fat, polyglycerin fatty acid ester, and sucrose fatty acid ester having an HLB of 5 or more and less than 13 and a pH of 5 or less. The beverage according to claim 1, wherein the polyglycerin fatty acid ester has an HLB of 9 or more. A beverage according to claim 1 or 2 content of the polyglycerol fatty acid ester is 0.001 to 0.2 wt%. The beverage according to any one of claims 1 to 3, wherein the content of the sucrose fatty acid ester is 0.001 to 0.2% by weight.