JP3713037B2 - Calcium-containing milky acidic beverage and method for producing the same - Google Patents
Calcium-containing milky acidic beverage and method for producing the same Download PDFInfo
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Description
本発明は、カルシウム入り乳性酸性飲料であって、原材料として酸性乳、カルシウム成分及び大豆食物繊維を含み、カルシウムが強化されているにも関らず長期間保存時において乳性蛋白質成分の凝集・沈殿を生じることがなく、かつ高分子多糖類に起因する粘度上昇を示さない新規なカルシウム入り乳性酸性飲料及びその製造法に関する。 The present invention is a milk-containing acidic beverage containing calcium, comprising acidic milk, calcium component and soy dietary fiber as raw materials, and aggregation of milk protein component during long-term storage despite calcium strengthening The present invention relates to a novel calcium acidic milk-containing beverage that does not cause precipitation and does not show an increase in viscosity due to high molecular polysaccharides, and a method for producing the same.
従来、乳性酸性飲料は、マイルドな風味と消費者の健康志向に伴い、近年の清涼飲料市場においても消費者から高い支持を受けている。
しかし、乳性酸性飲料は、乳性蛋白質が酸性下において不安定化するために乳性蛋白質および乳性蛋白質会合物の凝集・沈殿を生じやすい。このような凝集・沈殿を生じた飲料は、外観不良となるばかりでなく飲用時の風味も清涼感が損なわれて製品の品質低下を招く。
この様な問題を解決するために種々の技術が開発されている。例えば、ショ糖脂肪酸エステルを添加する方法（特許文献１）、ペクチン又はペクチンとカラギーナンとを添加する方法（特許文献２）、タマリンド種子多糖類及びグアーガムとペクチンとを添加する方法（特許文献３）、ペクチンとフィチン酸とを添加する方法（特許文献４）および酸乳を加圧均質化する方法（特許文献５）等が提案されており、乳性蛋白質の均質化処理及び／又は安定剤の添加された種々の乳性酸性飲料が商品化されている。
一方、日本人に不足しているカルシウムを補うために、カルシウム含有量を増加させた各種カルシウム含有飲料、カルシウム強化乳性酸性飲料が注目されている。
Conventionally, dairy acidic drinks have received high support from consumers in the soft drink market in recent years due to mild flavor and consumer health orientation.
However, dairy acidic beverages tend to cause aggregation / precipitation of dairy proteins and dairy protein aggregates because dairy proteins become unstable under acidic conditions. Beverages that cause such agglomeration / precipitation not only have a poor appearance, but also the flavor during drinking is impaired in the refreshing feeling, leading to a reduction in product quality.
Various techniques have been developed to solve such problems. For example, a method of adding sucrose fatty acid ester (Patent Document 1), a method of adding pectin or pectin and carrageenan (Patent Document 2), a method of adding tamarind seed polysaccharide and guar gum and pectin (Patent Document 3) Further, a method of adding pectin and phytic acid (Patent Document 4), a method of pressurizing and homogenizing sour milk (Patent Document 5), and the like have been proposed. Various dairy acidic beverages added have been commercialized.
On the other hand, various calcium-containing beverages with increased calcium content and calcium-enriched milky acidic beverages have attracted attention in order to compensate for calcium deficiency in Japanese.
酸性下におけるカルシウム強化乳性酸性飲料の場合、前述のカルシウムを含まない酸性下における乳性蛋白質の凝集・沈澱を防止するための均質化処理や安定剤の添加では、必ずしも乳性蛋白質の安定化が図れず、当該分野においては、乳性酸性飲料でもカルシウムを含むものと含まないものとで、乳性蛋白質の安定化技術が区別されている。
このようなカルシウム強化乳性酸性飲料において、乳性蛋白質を安定化する技術としては、酸性乳とペクチンおよびカルシウム成分を含む原材料を均質化処理する方法、又は酸性乳およびペクチンを含む原材料を均質化処理した後にカルシウム成分を添加する方法（特許文献６）、乳酸発酵した酸乳にシロップ、ＨＭペクチン、カルシウムを加えた後、均質化処理する方法（特許文献７）、乳酸発酵した酸乳にシロップ、ブロックワイズ型ＨＭペクチン、カルシウムを添加する方法（特許文献８）等が提案されている。このようにカルシウム強化乳性酸性飲料において乳性蛋白質とペクチンとを反応させて、乳性蛋白質とカルシウムイオンとの反応を阻害することにより乳性蛋白質の凝集・沈殿を防止することは、既によく知られている。しかし、ペクチンを使用した場合には、ペクチン由来の糊感が生じたり、また清涼感が損なわれる恐れがある。更に、冷やして飲用する場合にペクチンが存在していると粘度が高くなるために、例えばポストミックス式自動販売機等に供給すると定量的な自動送液による販売が困難になる。
以上の理由により酸性下でカルシウムが添加されても均質化された乳性蛋白質の安定性が高く、冷却時に低粘性を示し風味良好な性質を兼ね備えたカルシウム入り乳性酸性飲料が求められている。
In such calcium-enriched milky acidic beverages, as a technology for stabilizing milk protein, a method of homogenizing acid milk and raw materials containing pectin and calcium components, or homogenizing raw materials containing acidic milk and pectin Method of adding calcium component after processing (Patent Document 6), Method of homogenizing after adding syrup, HM pectin and calcium to lactic acid fermented sour milk (Patent Document 7), syrup to lactic acid fermented sour milk Blockwise HM pectin, a method of adding calcium (Patent Document 8) and the like have been proposed. Thus, it is already well known to prevent aggregation and precipitation of milk protein by reacting milk protein and pectin in calcium-enriched milk acidic beverage and inhibiting the reaction between milk protein and calcium ion. Are known. However, when pectin is used, there is a possibility that a pasty feeling derived from pectin may occur or a refreshing feeling may be impaired. Further, when pectin is present when drinking in a cold state, the viscosity becomes high. Therefore, when it is supplied to, for example, a postmix type vending machine, it becomes difficult to sell it by quantitative automatic liquid feeding.
For these reasons, there is a need for a calcium-containing milky acidic beverage that has a high stability of the homogenized milk protein even when calcium is added under acidity, has low viscosity when cooled, and has good flavor properties. .
本発明の目的は、カルシウムが強化されているにも関らず長期保存時において乳性蛋白質成分の凝集・沈殿が実質的に生じることなく、低温において粘度上昇が生じない風味良好な新規のカルシウム入り乳性酸性濃縮飲料を提供することにある。 The object of the present invention is to provide novel calcium with good flavor that does not cause aggregation and precipitation of milk protein components during long-term storage despite the strengthening of calcium and does not cause increase in viscosity at low temperatures. It is to provide a milky acidic concentrated beverage.
即ち、本発明によれば、原材料としてｐＨ３．０〜４．０に調整した酸性乳と、乳以外のカルシウム成分と、大豆食物繊維とを含み、前記酸性乳と、前記カルシウム成分及び／又は前記大豆食物繊維とを含む原材料を混合し、均質化処理した混合液等の少なくとも前記酸性乳を含む原材料に対して均質化処理を行った均質化液を含み、前記乳以外のカルシウム成分の含有量が、カルシウム含有量で乳性酸性飲料１００ｍｌあたり５０ｍｇ以上であり、前記大豆食物繊維の含有量が、乳性酸性飲料１００ｍｌあたり、食物繊維分含有量で０．０３〜５ｇであり、且つ５℃における粘度が１００ｃｐ以下であることを特徴とする乳成分が均質化した、定量的な自動送液用やポストミックス自動販売機用等に有用である、ペクチンを含まない、カルシウム入り乳性酸性飲料が提供される。
また本発明によれば、酸性乳、乳以外のカルシウム成分及び大豆食物繊維を含み、５℃における粘度が１００ｃｐ以下の乳成分が均質化した、ペクチンを含まない、カルシウム入り乳性酸性飲料の製造法であって、原材料としてのｐＨ３．０〜４．０に調整した酸性乳と、カルシウム含有量が乳性酸性飲料１００ｍｌあたり５０ｍｇ以上となる乳以外のカルシウム成分と、乳性酸性飲料１００ｍｌあたり、食物繊維分含有量で０．０３〜５ｇの大豆食物繊維とを混合するにあたり、前記酸性乳と、前記カルシウム成分及び／又は前記大豆食物繊維とを含む混合物等の少なくとも前記酸性乳を含む原材料に対して均質化処理する工程を含むことを特徴とするカルシウム入り乳性酸性飲料が提供される。
That is, according to the present invention, acidic milk adjusted to pH 3.0 to 4.0 as raw materials, calcium components other than milk, and soybean dietary fiber, the acidic milk, the calcium component and / or the above A raw material containing soy dietary fiber is mixed, and contains a homogenized solution obtained by homogenizing the raw material containing at least the acidic milk, such as a mixed solution obtained by homogenization, and contains calcium components other than the milk However, the calcium content is 50 mg or more per 100 ml of dairy acidic beverage, the content of the soy dietary fiber is 0.03 to 5 g of dietary fiber content per 100 ml of dairy acidic beverage, and 5 ° C. viscosity at is equal to or less than 100cp milk components were homogenized, useful in such a quantitative automatic liquid feed for or post-mix vending machine free of pectin, Cal Umm containing milk acidic beverage is provided.
Further, according to the present invention, production of a milk-containing acidic beverage containing calcium , which contains acidic milk, a calcium component other than milk, and soy dietary fiber, and a milk component having a viscosity at 5 ° C. of 100 cp or less is homogenized and does not contain pectin A non-milk calcium component having a calcium content of 50 mg or more per 100 ml of dairy acidic beverage, and 100 ml of dairy acidic beverage, In mixing the dietary fiber content of 0.03 to 5 g of soy dietary fiber, the raw material containing at least the acidic milk such as a mixture containing the acidic milk and the calcium component and / or the soy dietary fiber. On the other hand, a milk-containing acidic beverage containing calcium is provided, which includes a step of homogenizing.
本発明のカルシウム入り乳性酸性飲料は、カルシウムが強化されているにも関らず、長期保存においても乳性蛋白質の凝集・沈殿が実質的に生じることなく保存安定性に優れており、低温下における粘度上昇が低く、乳性酸性飲料の良好な風味を有する。従って、カルシウムが強化された新規な乳性酸性飲料として、容易に且つ工業的に市場へ供給することができる。 The calcium-containing dairy acidic beverage of the present invention is excellent in storage stability without substantial aggregation or precipitation of milk protein even during long-term storage, despite the strengthening of calcium. The viscosity increase below is low and it has a good flavor of milky acidic beverage. Therefore, it can be easily and industrially supplied to the market as a novel dairy acidic beverage reinforced with calcium.
以下本発明を更に詳細に説明する。
本発明のカルシウム入り乳性酸性飲料（以下本飲料と称す）は、ｐＨ３．０〜４．０に調整した酸性乳が、カルシウム成分を含む系の酸性飲料中においても均質化されており、低温下において粘度上昇がなく、例えば５℃にて好ましくは粘度１００ｃｐ以下、特に好ましくは８０ｃｐ以下を示し、爽やかな風味を有することを特徴とする。前記５℃における粘度が１００ｃｐを超えると、カップ式自動販売機等に供給した際に規定の送液量が得られずに支障をきたす恐れがあるので好ましくない。
The present invention will be described in detail below.
The milk-containing acidic beverage containing calcium of the present invention (hereinafter referred to as the present beverage) has a homogenized acidic milk whose pH is adjusted to 3.0 to 4.0 and is homogenized in an acidic beverage containing a calcium component. There is no increase in viscosity below, for example, the viscosity is preferably 100 cp or less, particularly preferably 80 cp or less at 5 ° C., and has a refreshing flavor. When the viscosity at 5 ° C. exceeds 100 cp, it is not preferable because a specified liquid feeding amount may not be obtained when the liquid is supplied to a cup-type vending machine or the like.
本飲料において原材料として用いる酸性乳は、乳をｐＨ３．０〜４．０に酸性化したものであって、原料乳としては牛乳、山羊乳、羊乳、馬乳等の獣乳、大豆乳等の植物乳が挙げられ、形態としては全脂乳、脱脂乳あるいは乳清等を用いることができ、更には粉乳、濃縮乳からの還元乳等も使用できる。これらの乳は、酸性乳調製時において単独もしくは混合物として用いることができる。 Acidic milk used as a raw material in the present beverage is obtained by acidifying milk to pH 3.0 to 4.0, and as raw milk, animal milk such as cow milk, goat milk, sheep milk, horse milk, soy milk, etc. As the form, whole milk, skim milk or whey can be used, and reduced milk from concentrated milk or concentrated milk can also be used. These milks can be used alone or as a mixture when preparing acidic milk.
前記乳を酸性化して酸性乳とするには、公知の乳酸菌等の微生物による有機酸の生成による方法、有機酸類、無機酸類、果汁又はこれらの混合物等を乳に添加する方法、あるいはこれらの方法を併用する方法等により行なうことができる。このような乳の酸性化は、得られる酸性乳のｐＨ３．０〜４．０となるように調整できれば公知の方法により行なうことができる。前記乳に添加し得る有機酸類としては、乳酸、クエン酸、リンゴ酸、酒石酸、グルコン酸、琥珀酸、フマル酸等を挙げることができ、前記無機酸類としては、リン酸等を挙げることができる。また、果汁としては、リンゴ、オレンジ、葡萄、グレープフルーツ、ストロベリー、パイン、レモン等を挙げることができる。 In order to acidify the milk into acid milk, a method based on the production of organic acids by known microorganisms such as lactic acid bacteria, a method of adding organic acids, inorganic acids, fruit juice, or a mixture thereof to milk, or these methods It can carry out by the method of using together. Such acidification of milk can be performed by a known method as long as the pH of the resulting acidic milk can be adjusted to 3.0 to 4.0. Examples of the organic acids that can be added to the milk include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, and fumaric acid. Examples of the inorganic acids include phosphoric acid. . Examples of fruit juices include apples, oranges, strawberries, grapefruits, strawberry, pine, and lemon.
本発明において得られる本飲料の無脂乳固形分含有量は、飲用時に希釈せず直接飲むストレートタイプの場合には、０．１〜５．０重量％（乳性蛋白質含有量０．０３〜１．７重量％）、好ましくは０．６〜３．０重量％（乳性蛋白質含有量０．２〜１．０重量％）となるようにするのが望ましい。０．１重量％未満では、乳性酸性飲料特有の風味が得られ難く、５．０重量％を越えると粘度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。飲用時に希釈する濃縮タイプの場合には、０．３〜１５．０重量％（乳性蛋白質含有量０．１〜５．１重量％）、好ましくは１．５〜６．０重量％（乳性蛋白質含有量０．５〜２．０重量％）となるようにするのが望ましい。０．３重量％未満では、希釈飲用時に乳性酸性飲料特有の風味が得られ難く、１５．０重量％を越えると製品の粘度上昇が大きく、製造時および使用時に際して扱いにくくなり、更に清涼感に欠ける風味となるので好ましくない。 The non-fat milk solid content of the beverage obtained in the present invention is 0.1 to 5.0% by weight (milk protein content of 0.03 to 1) in the case of a straight type that is directly diluted without being diluted at the time of drinking. 0.7 wt%), preferably 0.6 to 3.0 wt% (dairy protein content 0.2 to 1.0 wt%). If it is less than 0.1% by weight, it is difficult to obtain a flavor peculiar to dairy acidic beverages. If it exceeds 5.0% by weight, the viscosity increases and the flavor lacks a refreshing sensation, and also suppresses aggregation and precipitation of milk protein. This is not preferable because it may be difficult. In the case of a concentrated type that is diluted at the time of drinking, it is 0.3 to 15.0% by weight (milk protein content 0.1 to 5.1% by weight), preferably 1.5 to 6.0% by weight (milk. It is desirable that the protein content is 0.5 to 2.0% by weight. If it is less than 0.3% by weight, it is difficult to obtain a flavor characteristic of a dairy acidic beverage when diluted, and if it exceeds 15.0% by weight, the viscosity of the product is greatly increased, making it difficult to handle at the time of production and use. This is not preferable because the flavor is not good.
本飲料において原材料に用いる大豆食物繊維は、大豆製品の製造工程において副成するオカラから抽出・精製された多糖類であり、含有されるガラクツロン酸のカルボキシル基に由来して酸性下でマイナスに荷電しているものであれば良い。好ましくは構成糖類としてガラクトース、アラビノース、ガラクツロン酸、ラムノース、キシロース、フコース、グルコース等を含み、ガラクツロン酸の含有量が好ましくは約２０重量％のものを挙げることができる。このような大豆食物繊維製品としては、食物繊維分（ＡＯＡＣ法）として約６０％含有するものが商品化（例えば三栄源エフ・エフ・アイ（株）製、商品名：ＳＭ−９００，ＳＭ−７００等）されており、これらを好ましく用いることができる。このような大豆食物繊維は、冷水および温水に溶解し易く約３０重量％濃度の水溶液を調製することができる。 The soy dietary fiber used as a raw material in this beverage is a polysaccharide extracted and purified from okara that is a by-product in the manufacturing process of soy products, and is negatively charged under acidic conditions due to the carboxyl group of galacturonic acid contained in it. Anything can be used. Preferred saccharides include galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, glucose and the like, and the galacturonic acid content is preferably about 20% by weight. As such soybean dietary fiber products, those containing about 60% as dietary fiber content (AOAC method) are commercialized (for example, Saneigen FFI Co., Ltd., trade names: SM-900, SM- 700), and these can be preferably used. Such soybean dietary fiber can be easily dissolved in cold water and warm water to prepare an aqueous solution having a concentration of about 30% by weight.
乳性蛋白質は等電点（ｐＨ４．６）以下では、構成アミノ酸残基に由来してプラス荷電したミセルとして存在する。従って、等電点以下の乳性蛋白質に前記大豆食物繊維を混合すると乳性蛋白質の回りに大豆食物繊維の多糖類層ができると共に、マイナス電荷の反発によりタンパク粒子の凝集が防止されるものと考えられる。このような作用機構はペクチンに類似しているが、本発明者は、大豆食物繊維はペクチンと比べてカルシウムとの反応性が低く、低粘度のために、カルシウム入りの本飲料において、ペクチンとは異なった顕著な効果を示すことを見出した。この際、大豆食物繊維以外の他の食物繊維成分、例えばポリデキストロース（カルターフードサイエンス（株）製、商品名：ライテス）、コーンダイエタリーファイバー（日本食品加工（株）商品名：日食セルファー）、デンプン加工ファイバー（松谷化学工業（株）製、商品名：パインファイバー）、グアーガム等の水溶性食物繊維を大豆食物繊維の代わりに使用した場合には、本発明のような作用効果は得られない。
従って、本飲料に含有される大豆食物繊維は、カルシウム成分を含む乳性酸性飲料において、乳性蛋白質の凝集・沈澱を防止し長期間安定化させ、且つ低温保存時においても飲料の粘度上昇を抑制する作用等を示すものと考えられる。
Milk proteins are present as positively charged micelles derived from constituent amino acid residues below the isoelectric point (pH 4.6). Therefore, when the soy dietary fiber is mixed with a milk protein having an isoelectric point or less, a polysaccharide layer of the soy dietary fiber is formed around the milk protein, and aggregation of protein particles is prevented by repulsion of negative charges. Conceivable. Although this mechanism of action is similar to pectin, the present inventor has found that soy dietary fiber is less reactive with calcium than pectin, and because of its low viscosity, Have found that they show different remarkable effects. In this case, other dietary fiber components other than soybean dietary fiber, such as polydextrose (produced by Carter Food Science Co., Ltd., trade name: Leites), corn dietary fiber (trade name: Nihon Shokusei Co., Ltd.) When water-soluble dietary fiber such as starch processed fiber (manufactured by Matsutani Chemical Industry Co., Ltd., trade name: Pine Fiber), guar gum or the like is used in place of soybean dietary fiber, the effect as in the present invention is obtained. Absent.
Therefore, the soy dietary fiber contained in this beverage prevents the aggregation and precipitation of milk protein and stabilizes it for a long time in a milky acidic beverage containing a calcium component, and increases the viscosity of the beverage even during low-temperature storage. It is thought that the action etc. which suppress are shown.
前記大豆食物繊維の使用量は、得られる本飲料１００ｍｌ当り、大豆食物繊維中に含まれる食物繊維分として０．０３〜５ｇ、好ましくは０．１〜２ｇ含有されるような使用量が望ましい。前記食物繊維の使用量が本飲料１００ｇ当り０．０３ｇ未満の場合には、カルシウム添加に際して本飲料の安定性を保つことが困難になる。一方、本飲料１００ｍｌ当り５ｇを超える添加の場合には、粘度の上昇および大豆食物繊維由来による風味不良等が生じて、爽やかな風味が得られ難くなるので好ましくない。 The soy dietary fiber is used in an amount of 0.03 to 5 g, preferably 0.1 to 2 g as the dietary fiber contained in the soy dietary fiber per 100 ml of the beverage obtained. When the amount of the dietary fiber used is less than 0.03 g per 100 g of the present beverage, it becomes difficult to maintain the stability of the present beverage upon addition of calcium. On the other hand, the addition exceeding 5 g per 100 ml of the present beverage is not preferable because an increase in viscosity and poor flavor due to the soy dietary fiber are generated, making it difficult to obtain a refreshing flavor.
本飲料において原材料に用いるカルシウム成分としては、好ましくは水溶性カルシウム塩が好ましく、水溶性の有機酸塩及び／又は無機酸塩のいずれでも使用できる。具体的には例えば、乳酸カルシウム、グルコン酸カルシウム、クエン酸カルシウム、フマル酸カルシウム、琥珀酸カルシウム等の有機酸塩、塩化カルシウム等の無機酸塩等を好ましく挙げることができる。前記カルシウム成分の使用量は、飲用時に希釈する濃縮タイプの場合は希釈時濃度換算値にて得られる本飲料１００ｍｌ当り、カルシウム分として５０〜３００ｍｇ、更に、好ましくは５０〜１５０ｍｇ含有されるような使用量が望ましい。カルシウムの含有量が、得られる本飲料１００ｍｌ当り５０ｍｇ未満ではカルシウム強化の表示をすることができず（栄養改善法の一部改正による栄養表示基準：平成８年５月２４日施行）、添加効果も希薄になる。一方、３００ｍｇを超えるとカルシウム塩の風味が強くなり、良好な風味が得られ難くなるので好ましくない。 As a calcium component used as a raw material in the present beverage, a water-soluble calcium salt is preferable, and any of water-soluble organic acid salts and / or inorganic acid salts can be used. Specific examples include organic acid salts such as calcium lactate, calcium gluconate, calcium citrate, calcium fumarate and calcium oxalate, and inorganic acid salts such as calcium chloride. In the case of a concentrated type that is diluted at the time of drinking, the amount of the calcium component used is 50 to 300 mg, more preferably 50 to 150 mg as the calcium content per 100 ml of the beverage obtained as a concentration converted value upon dilution. The amount used is desirable. If the calcium content is less than 50 mg per 100 ml of the beverage obtained, it is not possible to display calcium fortification (Nutrition labeling standard by partial amendment of the Nutrition Improvement Law: effective May 24, 1996) Will also be diluted. On the other hand, if it exceeds 300 mg, the flavor of the calcium salt becomes strong and it is difficult to obtain a good flavor, which is not preferable.
本飲料には、均質化および安定性に対して影響を及ぼさない他の原材料を含有させることもできる。該他の原材料としては、甘味料として蔗糖、ブドウ糖、果糖、ガラクトース、乳糖、麦芽糖、各種のオリゴ糖等を挙げることができる。更に、風味および外観を良好にするために、果汁、野菜エキス、アスパルテーム、ステビア、グリチルリチン、香料、色素等を用いることもできる。 The beverage can also contain other ingredients that do not affect homogenization and stability. Examples of the other raw materials include sucrose, glucose, fructose, galactose, lactose, maltose and various oligosaccharides as sweeteners. Furthermore, fruit juice, vegetable extract, aspartame, stevia, glycyrrhizin, fragrance, pigment and the like can be used to improve the flavor and appearance.
本飲料を製造するには、前記ｐＨ３．０〜４．０に調整された酸性乳と大豆食物繊維とカルシウム成分とを必須原材料として、これらの必須原材料、必要により甘味料としての糖類等が混合されるようにし、酸性乳が均質化するように少なくとも酸性乳を含む原材料に対して均質化処理を行なう方法等により得ることができる。均質化処理は、例えば食品加工に一般に用いられるホモゲナイザー等の均質化処理装置を用いて行なうことができる。均質化条件は、特に限定されるものではないが、例えば高圧均質化装置の場合、好ましくは１００〜３００ｋｇ／ｃｍ2において処理することができる。均質化処理の必須原材料の混合順は、特に限定されず、前述のとおり少なくとも酸性乳を含む原材料に対して行なえば良い。このような均質化処理により、平均粒子径４μｍ以下の本飲料を製造することができるが、必要に応じて本飲料を容器充填する前に殺菌処理を行なうのが好ましい。殺菌処理条件は、一般食品加工において行われる温度８０℃以上、時間達温〜６０分程度で行うことができる。 In order to produce this beverage, acidic milk adjusted to pH 3.0 to 4.0, soybean dietary fiber, and calcium component are used as essential raw materials, and these essential raw materials and, if necessary, sugars as sweeteners are mixed. And at least a raw material containing the acidic milk is homogenized so that the acidic milk is homogenized. The homogenization treatment can be performed using, for example, a homogenization treatment device such as a homogenizer generally used for food processing. The homogenization conditions are not particularly limited. For example, in the case of a high-pressure homogenizer, the homogenization can be performed preferably at 100 to 300 kg / cm 2 . The order of mixing the essential raw materials for the homogenization treatment is not particularly limited, and may be performed on the raw materials containing at least acidic milk as described above. Although this beverage having an average particle diameter of 4 μm or less can be produced by such a homogenization treatment, it is preferable to perform a sterilization treatment before filling the beverage with the beverage as necessary. The sterilization conditions can be performed at a temperature of 80 ° C. or higher and a time reaching temperature of about 60 minutes, which is performed in general food processing.
得られる本飲料は、ストレートタイプの場合はそのまま飲用することが、また飲用時に希釈する濃縮タイプの場合は３〜６倍程度に水で希釈して飲用することができる。 In the case of a straight type, the obtained beverage can be drunk as it is, and in the case of a concentrated type that is diluted at the time of drinking, the beverage can be drunk with water about 3 to 6 times.
以下実施例及び比較例により更に詳細に説明するが、本発明はこれらに限定されるものではない。
実施例１
脱脂乳を酪農用乳酸菌により３７℃、１８時間発酵した発酵乳（ｐＨ３．１）２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、６重量％大豆食物繊維（三栄源エフ・エフ・アイ（株）製、商品名：ＳＭ−９００）溶液５．０ｋｇを加えて撹拌混合した。次いで混合液に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇ（得られる乳性酸性濃縮飲料１００ｇあたりのカルシウム含有量２４５ｍｇ）と５０重量％乳酸０．９７ｋｇとを加えて均一に撹拌した後、全量が１００ｋｇとなるように水７．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。得られた原液を、ラボラトリーホモゲナイザー（マントンゴーリン社製、形式：１５Ｍ−８ＢＡ）により、圧力１５０ｋｇ／ｃｍ2、処理流量２５００ｍｌ／分で均質化処理を行った。均質化処理液を５０℃まで加熱した後に、バニラ系調合香料を加え、更に８５℃まで達温殺菌して２００ｍｌ容ガラス壜に熱時充填した。得られたカルシウム入り乳性酸性濃縮飲料（大豆食物繊維含有量０．３重量％）の５℃における粘度をビスメトロン粘度計（芝浦システム株式会社製）およびＮｏ．２ローターを用いて測定したところ６９ｃｐであった。懸濁粒子の平均径をレーザー解析式粒度分布装置（型式ＳＡＬＤ−１１００、島津製作所製）により測定したところ、２．１５μｍであった。また１２ヶ月間室温保存においても乳蛋白質成分の凝集・沈殿は生じず安定であった。１２ヶ月保存後の平均粒径は２．２９μｍであった。粘度測定、室温保存試験の結果を表１に示す。
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
Example 1
After adding 65.0% of granulated sugar and 4.7 kg of maltose liquid sugar to 26.5 kg of fermented milk (pH 3.1) fermented with lactic acid bacteria for dairy at 37 ° C. for 18 hours, 6% by weight soybeans A dietary fiber (manufactured by San-Ei Gen FFI Co., Ltd., trade name: SM-900) solution (5.0 kg) was added and mixed with stirring. Next, 9.88 kg of calcium lactate aqueous solution dissolved at a concentration of 17 wt% (calcium content 245 mg per 100 g of the obtained milky acidic concentrated beverage) and 0.97 kg of 50 wt% lactic acid were added to the mixture and stirred uniformly. Then, 7.95 kg of water was added and stirred well so that the total amount became 100 kg, and a stock solution of a dairy acidic concentrated beverage was prepared. The obtained stock solution was homogenized by a laboratory homogenizer (manufactured by Manton Gorin, model: 15M-8BA) at a pressure of 150 kg / cm 2 and a processing flow rate of 2500 ml / min. After heating the homogenized solution to 50 ° C., vanilla-based blended fragrance was added, and the mixture was further sterilized to 85 ° C. and filled into a 200 ml glass bottle while hot. The viscosity at 5 ° C. of the obtained calcium-containing milky acidic concentrated beverage (soybean dietary fiber content: 0.3% by weight) It was 69 cp when measured using two rotors. The average diameter of the suspended particles was measured by a laser analysis type particle size distribution apparatus (model SALD-1100, manufactured by Shimadzu Corporation), and found to be 2.15 μm. In addition, the milk protein component was stable without aggregation or precipitation even when stored at room temperature for 12 months. The average particle size after storage for 12 months was 2.29 μm. Table 1 shows the results of the viscosity measurement and the room temperature storage test.
比較例１
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、３重量％ペクチン溶液（富士商事（株）販売、商品名：ペクチンＦＬ）１０．０ｋｇを加えて撹拌混合した。次いで混合液に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて撹拌し均一溶解した後、全量が１００ｋｇとなるように水２．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。得られた混合液について実施例１と同じ条件で均質化処理を行った。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（ペクチン含有量０．３重量％）の５℃における粘度は２０１ｃｐであった。懸濁粒子の平均径を実施例１と同様に測定したところ、１．８７μｍであった。１２ヶ月間室温保存において上層で離水が生じた。保存後の平均粒径は１．９３μｍであった。結果を表１に示す。
Comparative Example 1
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, and then 3% by weight pectin solution (sold by Fuji Shoji Co., Ltd.) Name: Pectin FL) 10.0 kg was added and mixed with stirring. Next, 9.88 kg of calcium lactate aqueous solution dissolved in 17 wt% concentration and 0.97 kg of 50 wt% lactic acid were added to the mixed solution and stirred to dissolve uniformly, then 2.95 kg of water was added so that the total amount would be 100 kg. Stir well to prepare a stock solution of a dairy acidic concentrated beverage. The resulting mixture was homogenized under the same conditions as in Example 1. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity of the obtained milky acidic concentrated beverage (pectin content 0.3% by weight) at 5 ° C. was 201 cp. When the average diameter of the suspended particles was measured in the same manner as in Example 1, it was 1.87 μm. Water separation occurred in the upper layer during storage at room temperature for 12 months. The average particle size after storage was 1.93 μm. The results are shown in Table 1.
実施例２
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、６重量％大豆食物繊維溶液５．０ｋｇを加えて撹拌混合した。得られた混合液について実施例１と同じ条件で均質化処理を行った。次いで均質化処理液に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に撹拌した後、全量が１００ｋｇとなるように水７．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（大豆食物繊維含有量０．３重量％）の５℃における粘度は６７ｃｐであった。懸濁粒子の平均径を実施例１と同様に測定したところ、２．１８μｍであった。１２ヶ月間室温保存において乳蛋白質成分の凝集・沈殿は生じず安定であった。保存後の平均粒径は２．３９μｍであった。結果を表１に示す。
Example 2
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, and then 5.0 kg of a 6 wt% soybean dietary fiber solution was added and stirred. Mixed. The resulting mixture was homogenized under the same conditions as in Example 1. Next, 9.88 kg of calcium lactate aqueous solution dissolved in 17 wt% concentration and 0.97 kg of 50 wt% lactic acid were added to the homogenized solution and stirred uniformly, and then 7.95 kg of water was added so that the total amount would be 100 kg. The stock solution of the dairy acidic concentrated beverage was prepared. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity of the obtained milky acidic concentrated beverage (soybean dietary fiber content: 0.3% by weight) at 5 ° C. was 67 cp. When the average diameter of the suspended particles was measured in the same manner as in Example 1, it was 2.18 μm. During storage at room temperature for 12 months, aggregation and precipitation of milk protein components did not occur and it was stable. The average particle size after storage was 2.39 μm. The results are shown in Table 1.
比較例２
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、３重量％ペクチン溶液１０．０ｋｇを加えて撹拌混合した。得られた混合液について実施例１と同じ条件で均質化処理を行った。次いで均質化後に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に溶解した後、全量が１００ｋｇとなるように水２．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（ペクチン含有量０．３重量％）の５℃における粘度は１８４ｃｐであった。平均粒径を実施例１と同様に測定したところ、２．４８μｍであった。１２ヶ月間室温保存において乳蛋白質成分が上層で離水をおこした。保存後の粒子の平均径は２．５７μｍであった。結果を表１に示す。
Comparative Example 2
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, and then 10.0 kg of 3 wt% pectin solution was added and mixed. . The resulting mixture was homogenized under the same conditions as in Example 1. Then, after homogenization, 9.88 kg of calcium lactate aqueous solution dissolved in a concentration of 17% by weight and 0.97 kg of 50% by weight lactic acid are uniformly dissolved, and then 2.95 kg of water may be added so that the total amount becomes 100 kg. Stir to prepare a stock solution of a milky acidic concentrated beverage. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage (pectin content: 0.3% by weight) was 184 cp. When the average particle size was measured in the same manner as in Example 1, it was 2.48 μm. During storage at room temperature for 12 months, the milk protein component caused water separation in the upper layer. The average particle diameter after storage was 2.57 μm. The results are shown in Table 1.
実施例３
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇを加えて混合し、得られた混合液について実施例１と同じ条件で均質化処理を行った。次いで６重量％に溶解した大豆食物繊維溶液５．０ｋｇを加えて撹拌混合した。混合液に５０重量％乳酸０．９７ｋｇを加えて均一に撹拌した後、全量が１００ｋｇとなるように水７．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（大豆食物繊維含有量０．３重量％）の５℃における粘度は６９ｃｐであった。平均粒径を実施例１と同様に測定したところ、２．２５μｍであった。１２ヶ月間室温保存においても乳蛋白質成分の凝集・沈殿は生じず安定であった。保存後の平均粒径は２．４６μｍであった。結果を表１に示す。
Example 3
After adding 25.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar to 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 9.88 kg of an aqueous calcium lactate solution dissolved to a concentration of 17% by weight was added. In addition, the resulting mixture was homogenized under the same conditions as in Example 1. Next, 5.0 kg of soy dietary fiber solution dissolved in 6% by weight was added and mixed with stirring. After adding 0.97 kg of 50% by weight lactic acid to the mixed solution and stirring uniformly, 7.95 kg of water was added and stirred well so that the total amount became 100 kg to prepare a stock solution of a milky acidic concentrated beverage. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity of the obtained milky acidic concentrated beverage (soybean dietary fiber content: 0.3% by weight) at 5 ° C. was 69 cp. When the average particle size was measured in the same manner as in Example 1, it was 2.25 μm. Even when stored at room temperature for 12 months, the milk protein component was stable without aggregation or precipitation. The average particle size after storage was 2.46 μm. The results are shown in Table 1.
実施例４
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、６重量％に溶解した大豆食物繊維溶液３．３３ｋｇおよび１．６７ｋｇ（得られる飲料中の大豆食物繊維含有量はそれぞれ０．２重量％および０．１重量％）を別個に加えて撹拌混合し、２種類の混合液をそれぞれ調製した。次いでそれぞれの混合液に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に撹拌した後、全量が１００ｋｇとなるように濃度調整水を加えてよく撹拌し、乳性酸性濃縮飲料の原液を２種類調製した。得られた原液について実施例１と同じ条件で均質化処理を行った。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（大豆食物繊維含有量０．２重量％および０．１重量％）の５℃における粘度はそれぞれ６８ｃｐ、６２ｃｐであった。得られた飲料中の平均粒径を実施例１と同様に測定したところ、それぞれ２．２６μｍ、２．５７μｍであった。どちらも１２ヶ月間室温保存において乳蛋白質成分の凝集・沈殿は生じず安定であった。保存後の平均粒径はそれぞれ２．３９μｍ、２．６５μｍであった。結果を実施例１の結果と合わせて表２に示す。
Example 4
After adding 25.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar to 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 3.33 kg of soy dietary fiber solution dissolved in 6% by weight and 1.67 kg (the soy dietary fiber content in the resulting beverage was 0.2% by weight and 0.1% by weight, respectively) was added separately and mixed by stirring to prepare two types of mixed solutions. Next, 9.88 kg of calcium lactate aqueous solution dissolved in 17 wt% concentration and 0.97 kg of 50 wt% lactic acid were added to each mixed solution and stirred uniformly, and then concentration adjusted water was added so that the total amount would be 100 kg. Stir well to prepare two stock solutions of dairy acid concentrated beverage. The resulting stock solution was homogenized under the same conditions as in Example 1. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The resulting milky acidic concentrated beverage (soybean dietary fiber content 0.2 wt% and 0.1 wt%) had a viscosity at 5 ° C. of 68 cp and 62 cp, respectively. When the average particle diameter in the obtained beverage was measured in the same manner as in Example 1, they were 2.26 μm and 2.57 μm, respectively. In both cases, the milk protein component did not aggregate or precipitate when stored at room temperature for 12 months, and was stable. The average particle size after storage was 2.39 μm and 2.65 μm, respectively. The results are shown in Table 2 together with the results of Example 1.
実施例５
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、６重量％に溶解した大豆食物繊維５．０ｋｇを加えて撹拌混合した。次いで混合液に１７重量％濃度に溶解した乳酸カルシウム水溶液１６．４５ｋｇと５０重量％乳酸０．９７ｋｇとを加えて撹拌溶解した後、全量が１００ｋｇとなるように水１．３８ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。得られた原液について実施例１と同じ条件で均質化処理を行った。実施例１と同様に殺菌を行ないガラス壜充填したところ、５℃における粘度は７８ｃｐであった。得られた飲料中の粒子の平均径を実施例１と同様に測定したところ、３．２９μｍであった。１２ヶ月間室温保存においても乳蛋白質成分の凝集・沈殿は生じず安定であった。１２ヶ月保存後の平均粒径は３．９２μｍであった。結果を実施例１の結果と合わせて表３に示す。
Example 5
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, and then 5.0 kg of soybean dietary fiber dissolved in 6% by weight was added. And mixed with stirring. Next, after adding 16.45 kg of calcium lactate aqueous solution dissolved in 17 wt% concentration and 0.97 kg of 50 wt% lactic acid to the mixture and stirring and dissolving, 1.38 kg of water was added and stirred well so that the total amount would be 100 kg. A stock solution of a dairy acidic concentrated beverage was prepared. The resulting stock solution was homogenized under the same conditions as in Example 1. When sterilized in the same manner as in Example 1 and filled with a glass bottle, the viscosity at 5 ° C. was 78 cp. It was 3.29 micrometers when the average diameter of the particle | grains in the obtained drink was measured like Example 1. FIG. Even when stored at room temperature for 12 months, the milk protein component was stable without aggregation or precipitation. The average particle size after storage for 12 months was 3.92 μm. The results are shown in Table 3 together with the results of Example 1.
比較例３
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に撹拌し、全量が１００ｋｇとなるように水１２．９５ｋｇを加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。得られた原液について実施例１と同じ条件で均質化処理を行った。実施例１と同様に殺菌を行ないガラス壜充填したところ、５℃における粘度は６１ｃｐであった。平均粒径を実施例１と同様に測定したところ、２．７３μｍであった。１２ヶ月間室温保存において乳蛋白質成分は凝集・沈殿を生じた。保存後の平均粒径は３．９９μｍであった。結果を実施例１の結果と合わせて表４に示す。
Comparative Example 3
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and dissolved uniformly. 0.97 kg of 50% by weight lactic acid was added and stirred uniformly, and 12.95 kg of water was added and stirred well so that the total amount would be 100 kg to prepare a stock solution of a milky acidic concentrated beverage. The resulting stock solution was homogenized under the same conditions as in Example 1. When sterilized in the same manner as in Example 1 and filled with glass bottles, the viscosity at 5 ° C. was 61 cp. When the average particle diameter was measured in the same manner as in Example 1, it was 2.73 μm. The milk protein component aggregated and precipitated during storage at room temperature for 12 months. The average particle size after storage was 3.99 μm. The results are shown in Table 4 together with the results of Example 1.
比較例４
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、３重量％ポリデキストロース（カルターフードサイエンス（株）製、商品名：ライテス）溶液１０．０ｋｇを加えて撹拌混合した。得られた混合液について実施例１と同じ条件で均質化処理を行った。次いで、均質化後に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に溶解した後、全量が１００ｋｇとなるように水を加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（ポリデキストロース含有量０．３重量％）の５℃における粘度は６４ｃｐであった。平均粒径を実施例１と同様に測定したところ、３．０７μｍであった。１０日間室温保存したところ、乳蛋白質成分の凝集・沈殿を生じた。結果を実施例１の結果と合わせて表４に示す。
Comparative Example 4
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved. Product name: Lites) 10.0 kg of solution was added and mixed with stirring. The resulting mixture was homogenized under the same conditions as in Example 1. Next, 9.88 kg of calcium lactate aqueous solution dissolved to a concentration of 17% by weight after homogenization and 0.97 kg of 50% by weight lactic acid were added and dissolved uniformly, and then water was added and stirred well so that the total amount became 100 kg. A stock solution of a milky acidic concentrated beverage was prepared. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity of the obtained milky acidic concentrated beverage (polydextrose content: 0.3% by weight) at 5 ° C. was 64 cp. When the average particle size was measured in the same manner as in Example 1, it was 3.07 μm. When stored at room temperature for 10 days, aggregation and precipitation of milk protein components occurred. The results are shown in Table 4 together with the results of Example 1.
比較例５
実施例１と同様に調整した乳酸菌発酵乳２６．５ｋｇに、グラニュウ糖４５．０ｋｇ、麦芽糖液糖４．７ｋｇを添加し均一溶解した後、３重量％パインファイバー（松谷化学工業社製）溶液１０．０ｋｇを加えて撹拌混合した。得られた混合液について実施例１と同じ条件で均質化処理を行った。次いで、均質化後に１７重量％濃度に溶解した乳酸カルシウム水溶液９．８８ｋｇと５０重量％乳酸０．９７ｋｇとを加えて均一に溶解した後、全量が１００ｋｇとなるように水を加えてよく撹拌し、乳性酸性濃縮飲料の原液を調製した。実施例１と同様に殺菌を行ないガラス壜充填した。得られた乳性酸性濃縮飲料（パインファイバー含有量０．３重量％）の５℃における粘度は６５ｃｐであった。平均粒径を実施例１と同様に測定したところ、３．３１μｍであった。１０日間室温保存したところ、乳蛋白質成分の凝集・沈殿を生じた。結果を実施例１の結果と合わせて表４に示す。
Comparative Example 5
To 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, and then 3 wt% pine fiber (manufactured by Matsutani Chemical Co., Ltd.) 0.0 kg was added and mixed with stirring. The resulting mixture was homogenized under the same conditions as in Example 1. Next, 9.88 kg of calcium lactate aqueous solution dissolved to a concentration of 17% by weight after homogenization and 0.97 kg of 50% by weight lactic acid were added and dissolved uniformly, and then water was added and stirred well so that the total amount became 100 kg. A stock solution of a milky acidic concentrated beverage was prepared. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity of the obtained milky acidic concentrated beverage (pine fiber content: 0.3% by weight) at 5 ° C. was 65 cp. When the average particle size was measured in the same manner as in Example 1, it was 3.31 μm. When stored at room temperature for 10 days, aggregation and precipitation of milk protein components occurred. The results are shown in Table 4 together with the results of Example 1.
Claims (7)
少なくとも前記酸性乳を含む原材料に対して均質化処理を行った均質化液を含み、
前記乳以外のカルシウム成分の含有量が、カルシウム含有量で乳性酸性飲料１００ｍｌあたり５０ｍｇ以上であり、前記大豆食物繊維の含有量が、乳性酸性飲料１００ｍｌあたり、食物繊維分含有量で０．０３〜５ｇであり、且つ５℃における粘度が１００ｃｐ以下であることを特徴とする乳成分が均質化した、ペクチンを含まない、カルシウム入り乳性酸性飲料。 Including acid milk adjusted to pH 3.0 to 4.0 as raw materials, calcium components other than milk, and soybean dietary fiber,
Including a homogenized liquid obtained by performing a homogenization treatment on at least the raw material containing the acidic milk,
The content of calcium components other than the milk is 50 mg or more per 100 ml of milky acidic beverage in terms of calcium content, and the content of the soy dietary fiber is 0. in terms of dietary fiber content per 100 ml of milky acidic beverage. A milk-containing acidic beverage containing calcium and containing no pectin, wherein the milk component is homogenized, having a viscosity of 03 to 5 g and a viscosity at 5 ° C. of 100 cp or less.
原材料としてのｐＨ３．０〜４．０に調整した酸性乳と、カルシウム含有量が乳性酸性飲料１００ｍｌあたり５０ｍｇ以上となる乳以外のカルシウム成分と、乳性酸性飲料１００ｍｌあたり、食物繊維分含有量で０．０３〜５ｇの大豆食物繊維とを混合するにあたり、
少なくとも前記酸性乳を含む原材料に対して均質化処理する工程を含むことを特徴とするカルシウム入り乳性酸性飲料。 A method for producing a milk-containing acidic beverage containing calcium , which contains acidic milk, a calcium component other than milk, and soy dietary fiber, and a milk component having a viscosity at 5 ° C. of 100 cp or less , which does not contain pectin ,
Acidic milk adjusted to pH 3.0 to 4.0 as raw materials, calcium components other than milk whose calcium content is 50 mg or more per 100 ml of milky acidic beverage, and dietary fiber content per 100 ml of milky acidic beverage In mixing with 0.03 to 5 g of soybean dietary fiber,
A milk-containing acidic beverage containing calcium, comprising a step of homogenizing the raw material containing at least the acidic milk.
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