JP3651882B2 - Milk component-containing weakly acidic beverage and blended composition for the beverage - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、乳成分含有弱酸性飲料および当該弱酸性飲料用の配合組成物に関し、詳しくは、タンパク質を含有する沈降成分の容器底部への固着が防止され、飲用前の攪拌によって成分を容易に分散させることが出来、均質で滑らかな食感を得ることが出来る、乳成分を含有する安定性の優れた弱酸性飲料に関する。
【０００２】
【従来の技術】
乳成分が配合された弱酸性飲料、例えばミルクコーヒー等では、乳成分やコーヒー抽出成分などが分離・沈澱を起こし、見た目や食感に悪影響を与えることがある。従って、製品の安定性の確保は、ホットベンダーで加温販売する場合の耐熱性芽胞菌によるフラットサワー変敗の抑制と共に、飲料製造業者にとって大きな問題とされている。これらの問題点を解決する技術として、ショ糖脂肪酸エステルに代表される乳化剤の持つ多用な機能を活かした、多くの提案がなされている（全国清涼飲料工業会「ソフトドリンクス技術資料」No．112，p．24-46,1995等）。
【０００３】
また、常温流通の増加により、経時的に乳化が破壊され、浮上した脂肪球が凝集して出来る「オイルリング」が発生し易い条件になってきている。斯かる実情に鑑み、「オイルリング」の発生を防止する目的で、セルロース複合体０．０５〜１．０重量％を食品用乳化剤と併用する乳成分入りコーヒー飲料も提案されている（特開平６ー３３５３４８号公報）。
【０００４】
ところで、沈澱したタンパク質を含有する成分が変性を受けて沈降し、容器の底面に固着した場合には、注ぎ出し又は攪拌によっても容易に分散せず、外観や飲用時食感に悪い影響を与える。
【０００５】
しかしながら、上記の様な問題に対しては、前記の乳化剤とセルロース複合体を併用する方法は十分でない。
【０００６】
【発明が解決しようとする課題】
本発明は、上記実情に鑑みなされたものであり、その目的は、乳成分を含有する安定性の優れた弱酸性飲料、すなわち、タンパク質を含有する沈降成分の容器底部への固着が防止された弱酸性飲料を提供することにある。また、本発明の他の目的は、沈殿成分を底部からやや浮いた状態に保持し、飲用前の攪拌によって、容易に沈殿成分を分散させて均質で滑らかな食感を得ることが出来る弱酸性飲料を提供することにある。
【０００７】
【課題を解決するための手段】
本発明の上記目的は、本発明に従い、微結晶セルロースを１０〜２００ｐｐｍ含有することを特徴とする、ｐＨ５．５〜７．０の乳成分含有弱酸性飲料によって容易に達成される。
【０００８】
更に、本発明の上記目的は、本発明に従い、微結晶セルロース１重量部に対し、抗菌用乳化剤を１．５〜２００重量部および／または乳化安定用乳化剤を０．５〜１００重量部含有して成ることを特徴とする、ｐＨ５．５〜７．０の乳成分含有弱酸性飲料用の配合剤組成物によって容易に達成される。
【０００９】
【発明の実施の形態】
以下、本発明を詳細に説明する。本発明の弱酸性飲料は微結晶セルロースを含有する。本発明で使用される微結晶セルロースは、パルプ等の繊維を原料に化学的、物理的処理を施して得られ、平均粒子径が４０μｍ以下のものが好適に使用される。また、セルロース単体よりも、カラヤガム、キサンタンガム、カルボキシメイルセルロースナトリウム等のガム類でコーティングされた高分散性のセルロース複合体が好ましい。
【００１０】
上記の様なセルロース複合体の具体例としては、微結晶セルロース８９重量％にカルボキシメチルセルロースナトリウム１１重量％をコーティングして得られ、平均粒子径が約７μｍの「アビセルＲＣ−５９１」（旭化成工業株式会社製）、微結晶セルロース６５重量％にカルボキシメチルセルロースナトリウム５重量％とデキストリン２９．７重量％と食用油脂０．３重量％を配合して得られ、平均粒子径が約４μｍの「セオラス７００」（旭化成工業株式会社製）等が挙げられる。
【００１１】
本発明において、微結晶セルロースの添加量は、最終的な流通形態の飲料に対し、１０〜２００ｐｐｍの範囲に設定する必要がある。添加量が１０ｐｐｍ未満の場合は、沈降成分の容器底部への固着防止効果が十分ではなく、添加量が２００ｐｐｍを超える場合は、沈降成分が膜状に固まったり、飲用前に攪拌しても浮上クリームや沈殿物が容易に分散しなくなる。また、食感的にも滑らかさがなくなる。
【００１２】
本発明の弱酸性飲料には、一般に使用されている抗菌用乳化剤および／または乳化安定用乳化剤を併用することが出来る。抗菌用乳化剤は、微結晶セルロース１重量部に対し、通常１．５〜２００重量部の範囲で使用され、乳化安定用乳化剤は、微結晶セルロース１重量部に対し、通常０．５〜１００重量部の範囲で使用される。
【００１３】
上記の抗菌用乳化剤としては、フラットサワー菌に対し、抗菌性を発揮するものであれば特に種類は問わない。抗菌用乳化剤の例として、モノエステルの比率が７０重量％以上である、ショ糖脂肪酸エステルやジグリセリン脂肪酸エステルを挙げることが出来る。
【００１４】
ショ糖脂肪酸エステルを構成する脂肪酸の種類としては、ステアリン酸、パルミチン酸、ミリスチン酸などが挙げられる。これらの中では、パルミチン酸が好ましい。具体的には、パルミチン酸の比率が６０重量％以上の脂肪酸が好ましい。ジグリセリン脂肪酸エステルを構成する脂肪酸の種類としては、ステアリン酸、パルミチン酸、ミリスチン酸、ラウリン酸、カプリン酸、カプリル酸などが挙げられ、特に限定されないが、これらの中では、パルミチン酸とミリスチン酸が好ましく、具体的には、パルミチン酸とミリスチン酸との合計量が６０重量％以上の脂肪酸が好ましい。
【００１５】
上記の様なショ糖脂肪酸エステルの具体例としては、「リョートーシュガーエステルＰ−１６７０」（三菱化学フーズ社製品：パルミチン酸約８０重量％／ステアリン酸約２０重量％、モノエステル比率；約８０重量％、ＨＬＢ１６）等がが挙げられる。
【００１６】
更に、抗菌用乳化剤としては、ポリグリセリン脂肪酸エステルも使用することが出来る。ポリグリセリン脂肪酸エステルを構成する脂肪酸としては、ミリスチン酸、ラウリン酸、カプリン酸、カプリル酸などが挙げられるが、好ましい脂肪酸は、ミリスチン酸、ラウリン酸、カプリン酸である。構成ポリグリセリンとしては、トリグリセリン、テトラグリセリン、ヘキサグリセリン、デカグリセリン等、各種の重合度のものが使用できる。特に、モノエステルの比率が高い親水性タイプのポリグリセリン脂肪酸エステルが好ましい。ポリグリセリン脂肪酸エステルの親水性は、曇点で表すことが出来、上記のポリグリセリン脂肪酸エステルの曇点は、２０重量％食塩水溶液中、１重量％濃度で測定した値が８０℃上であることが好ましい。
【００１７】
上記の乳化安定用乳化剤としては、乳脂肪の安定化に寄与するものであれば特に種類を問わないが、例としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセライド等が挙げられる。
【００１８】
ポリグリセリン脂肪酸エステルとしては、親水性の高いタイプのものが好ましく、特に、上記と同一条件で測定した曇点が７５℃以上のステアリン酸エステルやパルミチン酸エステルが好ましい。ショ糖脂肪酸エステルとしては、ＨＬＢ５〜１６のステアリン酸エステル好ましい。斯かるショ糖脂肪酸エステルの具体例としては、「リョートーシュガーエステル」Ｓ−シリーズ（三菱化学フーズ社製品、パルミチン酸約３０重量％／ステアリン酸約７０重量％）の「Ｓ−５７０」（モノエステル比率；約３０重量％、ＨＬＢ５）、「Ｓ−１１７０」（モノエステル比率；約５５重量％、ＨＬＢ１１）、「Ｓ−１６７０」（モノエステル比率；約７５重量％、ＨＬＢ１６）等が挙げられる。また、有機酸モノグリセライドとしては、コハク酸モノグリセライド、ジアセチル酒石酸モノグリセライド、クエン酸モノグリセライド等の、多価脂肪酸を結合させた有機酸モノグリセライドが好ましい。
【００１９】
微結晶セルロース、抗菌用乳化剤および乳化安定用乳化剤は、飲料に対し個別に添加してもよいが、操作性や作業効率を考えると、予め製剤に調製しておくことがこのましい。
【００２０】
本発明に係る乳成分含有弱酸性飲料用の配合剤組成物は、上記の観点によるものであり、微結晶セルロース１重量部に対し、抗菌用乳化剤を１．５〜２００重量部および／または乳化安定用乳化剤を０．５〜１００重量部含有して成ることを特徴とする。
【００２１】
製剤の配合方法は、限定されず、粉末混合、粉砕混合、冷凍粉砕混合、スプレークーリング、スプレードライ、凍結乾燥、コーティング、造粒などの一般的に使用される方法を採用することが出来る。また、配合製剤にする場合は、乳糖、澱粉分解物などの賦形剤を適宜使用することが出来る。
【００２２】
本発明の弱酸性飲料に使用される乳成分としては、脱脂粉乳、全脂粉乳、生乳、殺菌乳、生クリーム、加糖練乳、脱脂練乳、ホエイ、カゼイン等の畜乳に由来する原料を含有するものであればよい。乳成分含有弱酸性飲料の例としては、ミルクコーヒー、ミルクティ、ミルクココア、抹茶オーレ等が挙げられる。乳成分含有弱酸性飲料のｐＨは、５．５〜７．０の範囲である。ｐＨが５．５未満になると、乳タンパク質が沈澱して底部に固着してしまい、ｐＨが７．０を超えると飲料の風味が悪くなる。
【００２３】
乳成分の含有量は、特に限定されないが、乳固形分として０．３〜１２重量％の範囲が好ましい。一般に、乳固形分が多くなると、沈澱が発生し易くなるので、本発明を適用するには好適である。
【００２４】
本発明の飲料の調製方法は、特に限定されないが、固状（粉体）成分は、予め温水などで充分に攪拌溶解または攪拌分散させておいたものを使用するのが好ましい。成分の添加は各成分が分解を受けない方法で行えばよい。乳化剤を使用する場合は、乳成分と良く混じる様に、乳成分と乳化剤を混合した後で、予備均質化を行い、全成分を配合した後に、再度均質化を行う方法が好ましい。均質化の方法は特に限定されないが、通常、バルブ式ホモゲナイザーを使用し、５０〜８０℃、５０〜４００ｋｇｆ／ｃｍ２の様な条件で処理される。
【００２５】
本発明の飲料は、製造後の長期保存に耐えられる様に殺菌処理を行っておくことが好ましい。殺菌の方法は、特に限定されないが、一般的には、Ｆ０＝５〜６０のレトルト殺菌やＵＨＴ殺菌が適用される。本発明の飲料の保存温度は、特に限定されないが、５５℃や６０℃等の高温に保存されると、タンパク質が変性して沈澱し易くなるため、本発明の効果が明確に表れる。
【００２６】
【実施例】
以下、本発明を実施例により更に詳細に説明するが、本発明は、その要旨を超えない限り、以下の実施例に限定されるものではない。なお、以下、諸例で使用した添加物は次の表１に示す通りである。なお、以下において、「ＳＥ」はショ糖脂肪酸エステルの略号、「ＧＥ」はポリグリセリン脂肪酸エステルの略号である。
【００２７】
【表１】
参照例、比較例１〜３及び実施例１〜４
表２に示す処方のミルクコーヒーを次の方法で調製した。先ず、９５℃に加熱した純水に破砕焙煎豆を抽出倍率１０倍で投入し、１分毎に３０秒間攪拌し、９５℃で７分間抽出してコーヒー液を得、これに重曹を添加した。牛乳に乳化剤及び微結晶セルロース（予め７０℃の温水に均一に溶解ないしは分散させたもの）を添加混合したものをコーヒー抽出液に加え、続いてその他の副成分を添加して得られた調合液を、バルブ式ホモゲナイザーを使用し、１７０ｋｇｆ／ｃｍ2で６０℃にて２回に亘り均質化処理を行ってミルクコーヒーを調製した。これを耐圧ガラスビンに入れ、密封した後に、Ｆ０＝３０でレトルト殺菌を行った。殺菌後のｐＨ６．７であった。その後、５５℃又は６２℃で２ケ月間保存して外観を目視評価した結果を表３及び表４に示す。
【００２９】
【表２】
【表３】
【表４】
【発明の効果】
以上説明した本発明によれば、タンパク質を含有する沈降成分の容器底部への固着が防止され、沈殿物が柔らかく易分散性で、飲用前の攪拌によって成分を容易に分散させることが出来、均質で滑らかな食感を得ることが出来る、乳成分を含有する安定性の優れた弱酸性飲料が提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a milk component-containing weakly acidic beverage and a blended composition for the weakly acidic beverage. More specifically, the sedimentation component containing protein is prevented from sticking to the bottom of the container, and the component can be easily mixed by stirring before drinking. The present invention relates to a weakly acidic beverage having excellent stability containing a milk component, which can be dispersed and obtain a homogeneous and smooth texture.
[0002]
[Prior art]
In weakly acidic beverages containing milk components such as milk coffee, milk components and coffee extract components may be separated and precipitated, which may adversely affect the appearance and texture. Therefore, ensuring the stability of the product is regarded as a major problem for beverage manufacturers, as well as suppressing flat sour deterioration due to heat-resistant spore bacteria when heated by hot vendors. As a technique for solving these problems, many proposals have been made utilizing the various functions of emulsifiers typified by sucrose fatty acid esters (National Soft Drinks Association “Soft Drinks Technical Document” No. 112, p. 24-46, 1995).
[0003]
In addition, with the increase in the circulation at normal temperature, the emulsification is destroyed over time, and the condition that “oil rings” are formed, which are formed by the aggregation of floating fat globules, is becoming more likely. In view of such circumstances, for the purpose of preventing the occurrence of an “oil ring”, a coffee beverage containing a milk component in which 0.05 to 1.0% by weight of a cellulose composite is used in combination with a food emulsifier has also been proposed (Japanese Patent Laid-Open No. Hei 5). 6-335348).
[0004]
By the way, when the precipitated protein-containing component is denatured and settles and adheres to the bottom surface of the container, it does not disperse easily by pouring or stirring, and adversely affects the appearance and texture when drinking. .
[0005]
However, for the above problems, the method of using the emulsifier and the cellulose composite in combination is not sufficient.
[0006]
[Problems to be solved by the invention]
The present invention has been made in view of the above circumstances, and its purpose is to prevent the weakly stable beverage containing milk components from being excellent, that is, the sedimentation component containing proteins from sticking to the bottom of the container. It is to provide a weakly acidic beverage. In addition, another object of the present invention is to maintain the precipitate component in a slightly floating state from the bottom, and to easily disperse the precipitate component by stirring before drinking to obtain a homogeneous and smooth texture. To provide a beverage.
[0007]
[Means for Solving the Problems]
The above object of the present invention is easily achieved according to the present invention by a weakly acidic beverage containing a milk component having a pH of 5.5 to 7.0, characterized by containing 10 to 200 ppm of microcrystalline cellulose.
[0008]
Furthermore, the above object of the present invention is in accordance with the present invention, containing 1.5 to 200 parts by weight of an antibacterial emulsifier and / or 0.5 to 100 parts by weight of an emulsifier for emulsification stabilization, based on 1 part by weight of microcrystalline cellulose. It is easily achieved by a formulation composition for a weakly acidic beverage containing a milk component having a pH of 5.5 to 7.0 .
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail. The weakly acidic beverage of the present invention contains microcrystalline cellulose. The microcrystalline cellulose used in the present invention is preferably obtained by subjecting fibers such as pulp to chemical and physical treatments as raw materials and having an average particle size of 40 μm or less. Further, a highly dispersible cellulose composite coated with gums such as karaya gum, xanthan gum, sodium carboxymail cellulose, etc. is preferable to cellulose alone.
[0010]
As a specific example of the cellulose composite as described above, “Avicel RC-591” (Asahi Kasei Kogyo Co., Ltd.) obtained by coating 89% by weight of microcrystalline cellulose with 11% by weight of sodium carboxymethylcellulose and having an average particle diameter of about 7 μm. “Theolus 700”, which is obtained by blending 5% by weight of sodium carboxymethyl cellulose, 29.7% by weight of dextrin and 0.3% by weight of edible oil and fat with 65% by weight of microcrystalline cellulose, and having an average particle diameter of about 4 μm. (Asahi Kasei Kogyo Co., Ltd.).
[0011]
In this invention, it is necessary to set the addition amount of microcrystalline cellulose to the range of 10-200 ppm with respect to the drink of the final distribution form. When the addition amount is less than 10 ppm, the effect of preventing the sedimentation component from sticking to the bottom of the container is not sufficient, and when the addition amount exceeds 200 ppm, the sedimentation component is hardened into a film or may be stirred before drinking. Floating cream and sediment will not disperse easily. Also, the texture is not smooth.
[0012]
The weakly acidic beverage of the present invention can be used in combination with an antibacterial emulsifier and / or an emulsification stabilizing emulsifier which are generally used. The antibacterial emulsifier is usually used in the range of 1.5 to 200 parts by weight with respect to 1 part by weight of microcrystalline cellulose, and the emulsifier for emulsification stabilization is usually 0.5 to 100 parts by weight with respect to 1 part by weight of microcrystalline cellulose. Used in part range.
[0013]
The antibacterial emulsifier is not particularly limited as long as it exhibits antibacterial properties against flat sour bacteria. Examples of the antibacterial emulsifier include sucrose fatty acid esters and diglycerin fatty acid esters in which the monoester ratio is 70% by weight or more.
[0014]
Examples of the fatty acid constituting the sucrose fatty acid ester include stearic acid, palmitic acid, myristic acid and the like. Of these, palmitic acid is preferred. Specifically, a fatty acid having a palmitic acid ratio of 60% by weight or more is preferable. Examples of the fatty acid constituting the diglycerin fatty acid ester include stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, caprylic acid, and the like, but are not particularly limited. Among these, palmitic acid and myristic acid Specifically, a fatty acid having a total amount of palmitic acid and myristic acid of 60% by weight or more is preferable.
[0015]
Specific examples of the sucrose fatty acid ester as described above include “Ryoto Sugar Ester P-1670” (product of Mitsubishi Chemical Foods Co., Ltd .: about 80 wt% palmitic acid / about 20 wt% stearic acid, monoester ratio; about 80 % By weight, HLB16) and the like.
[0016]
Further, polyglycerin fatty acid esters can also be used as antibacterial emulsifiers. Examples of the fatty acid constituting the polyglycerol fatty acid ester include myristic acid, lauric acid, capric acid, caprylic acid, and the like, but preferred fatty acids are myristic acid, lauric acid, and capric acid. As the constituent polyglycerin, those having various polymerization degrees such as triglycerin, tetraglycerin , hexaglycerin and decaglycerin can be used. In particular, a hydrophilic type polyglycerol fatty acid ester having a high monoester ratio is preferred . The hydrophilicity of the polyglycerin fatty acid ester can be expressed by a cloud point, and the cloud point of the above polyglycerin fatty acid ester is a value measured at a concentration of 1% by weight in a 20% by weight saline solution is 80 ° C. or higher. Is preferred.
[0017]
The emulsifier for stabilizing the emulsion is not particularly limited as long as it contributes to the stabilization of milk fat. Examples thereof include polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride.
[0018]
As the polyglycerin fatty acid ester, a highly hydrophilic type is preferable, and stearic acid esters and palmitic acid esters having a cloud point of 75 ° C. or higher measured under the same conditions as described above are particularly preferable. As sucrose fatty acid ester, stearic acid ester of HLB 5-16 is preferable. Specific examples of such sucrose fatty acid esters include “Ryoto Sugar Esters” S-series (Mitsubishi Chemical Foods, Inc., about 30% by weight palmitic acid / about 70% by weight stearic acid) “S-570” (mono Ester ratio: about 30% by weight, HLB5), “S-1170” (monoester ratio: about 55% by weight, HLB11), “S-1670” (monoester ratio; about 75% by weight, HLB16) . The organic acid monoglyceride is preferably an organic acid monoglyceride combined with a polyvalent fatty acid, such as succinic acid monoglyceride, diacetyltartaric acid monoglyceride, or citric acid monoglyceride.
[0019]
The microcrystalline cellulose, the antibacterial emulsifier, and the emulsification stabilizing emulsifier may be added individually to the beverage. However, in consideration of operability and work efficiency, it is preferable to prepare the preparation in advance.
[0020]
The compounding composition for a milk component-containing weakly acidic beverage according to the present invention is based on the above viewpoint, and 1.5 to 200 parts by weight of an antibacterial emulsifier and / or emulsification with respect to 1 part by weight of microcrystalline cellulose. It contains 0.5 to 100 parts by weight of a stabilizing emulsifier.
[0021]
The blending method of the preparation is not limited, and generally used methods such as powder mixing, pulverization mixing, freeze pulverization mixing, spray cooling, spray drying, lyophilization, coating, granulation and the like can be adopted. In addition, when preparing a blended preparation, excipients such as lactose and starch degradation products can be appropriately used.
[0022]
The milk component used in the weakly acidic beverage of the present invention contains raw materials derived from livestock milk such as skim milk powder, whole milk powder, raw milk, pasteurized milk, fresh cream, sweetened condensed milk, skimmed condensed milk, whey, casein and the like. Anything is acceptable. Examples of weakly acidic beverages containing milk components include milk coffee, milk tea, milk cocoa, matcha ole and the like. PH of the milk component-containing weakly acidic beverage, a range of 5.5 to 7.0. If the pH is less than 5.5 , the milk protein precipitates and adheres to the bottom, and if the pH exceeds 7.0, the beverage tastes worse.
[0023]
Although content of a milk component is not specifically limited, The range of 0.3-12 weight% is preferable as milk solid content. Generally, when the milk solid content increases, precipitation tends to occur, which is suitable for applying the present invention.
[0024]
The method for preparing the beverage of the present invention is not particularly limited, but it is preferable to use a solid (powder) component that has been sufficiently stirred and dissolved or stirred and dispersed in warm water or the like in advance. The components may be added by a method in which each component is not decomposed. When using an emulsifier, a method of pre-homogenizing after mixing the milk component and the emulsifier so as to mix well with the milk component, blending all the components, and then homogenizing again is preferable. Although the homogenization method is not particularly limited, it is usually processed using a valve homogenizer under conditions such as 50 to 80 ° C. and 50 to 400 kgf / cm 2 .
[0025]
The beverage of the present invention is preferably sterilized so that it can withstand long-term storage after production. The method of sterilization is not particularly limited, but generally, retort sterilization or UHT sterilization of F0 = 5 to 60 is applied. The storage temperature of the beverage of the present invention is not particularly limited, but when stored at a high temperature such as 55 ° C. or 60 ° C., the protein is easily denatured and precipitates, so the effects of the present invention are clearly exhibited.
[0026]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded. The additives used in the following examples are as shown in Table 1 below. In the following, “SE” is an abbreviation for sucrose fatty acid ester, and “GE” is an abbreviation for polyglycerol fatty acid ester.
[0027]
[Table 1]
Reference examples, comparative examples 1 to 3 and examples 1 to 4
Milk coffee having the formulation shown in Table 2 was prepared by the following method. First, crushed roasted beans are added to pure water heated to 95 ° C. at an extraction ratio of 10 times, stirred for 30 seconds every minute, extracted for 7 minutes at 95 ° C. to obtain a coffee liquid, and sodium bicarbonate is added thereto. did. A mixture obtained by adding an emulsifier and microcrystalline cellulose (previously dissolved or dispersed in warm water at 70 ° C.) to milk and adding it to the coffee extract, followed by the addition of other subcomponents Was homogenized twice at 60 ° C. at 170 kgf / cm 2 using a valve-type homogenizer to prepare milk coffee. This was put into a pressure-resistant glass bottle and sealed, and then retort sterilization was performed at F0 = 30. The pH after sterilization was 6.7. Then, it stored at 55 degreeC or 62 degreeC for 2 months, and the result of having evaluated the external appearance visually is shown in Table 3 and Table 4.
[0029]
[Table 2]
[Table 3]
[Table 4]
【The invention's effect】
According to the present invention described above, the sedimentation component containing the protein is prevented from sticking to the bottom of the container, the precipitate is soft and easily dispersible, and the component can be easily dispersed by stirring before drinking. A mild acid beverage excellent in stability containing a milk component, which can provide a smooth and smooth texture, is provided.
Claims (9)
Priority Applications (1)
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| JP2000113330A JP3651882B2 (en) | 2000-04-14 | 2000-04-14 | Milk component-containing weakly acidic beverage and blended composition for the beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2000113330A JP3651882B2 (en) | 2000-04-14 | 2000-04-14 | Milk component-containing weakly acidic beverage and blended composition for the beverage |
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| Publication Number | Publication Date |
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| JP2001292750A JP2001292750A (en) | 2001-10-23 |
| JP2001292750A5 JP2001292750A5 (en) | 2004-08-26 |
| JP3651882B2 true JP3651882B2 (en) | 2005-05-25 |
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| KR20050084764A (en) * | 2002-12-03 | 2005-08-29 | 미쓰비시 가가꾸 가부시키가이샤 | Milk beverage containing sucroese fatty acid ester and polyglycerol fatty acid ester |
| JP5255419B2 (en) * | 2008-12-10 | 2013-08-07 | 旭化成ケミカルズ株式会社 | Crystalline cellulose composites as milk beverage stabilizers |
| JP5806549B2 (en) * | 2011-08-15 | 2015-11-10 | サントリー食品インターナショナル株式会社 | Beverages containing microcrystalline cellulose |
| JPWO2019235619A1 (en) * | 2018-06-08 | 2021-06-17 | 三菱ケミカルフーズ株式会社 | Beverages, emulsified oil and fat compositions and emulsifier compositions |
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