JP4017175B2 - Method for producing acidic milk beverage containing turbid substance - Google Patents

Description

  The present invention is a method for producing a turbid substance-containing acidic dairy beverage, wherein turbid substances, such as acidic milk protein, turbid fruit juice and / or turbid vegetable juice, stabilized with a stabilizer comprising gellan gum and soybean dietary fiber are contained in the liquid. When the gellan gum is dissolved and then cooled after dissolution, the acidic milk protein and the turbid substance such as turbid fruit juice and / or turbid vegetable juice do not settle together. The present invention relates to a method for producing an acidic milk beverage.

  The shelf life of beverages distributed at room temperature is generally desired to be about half a year to one year in consideration of the distribution time and the storage period at hand of the consumer. Factors that determine the shelf life of beverages include several factors such as microbial growth (rot), flavor and color deterioration, and coagulation sedimentation. In acidic milk beverages distributed at room temperature, milk protein aggregation and precipitation are fast, which is a determinant of shelf life. In other words, the shelf life of an acidic milk beverage can be extended by suppressing the aggregation and precipitation of milk proteins.

  In recent years, the use of transparent containers such as PET bottles and glass bottles has expanded, and a small amount of precipitation that does not cause problems in opaque containers such as metal cans also results in poor appearance of the product. A technique for suppressing precipitation is desired.

  Milk proteins have a micelle structure with a positive charge under acidic conditions, and sediment by standing for several hours to several days without using any stabilization technique. The same applies to soymilk protein. Various methods have been proposed for the production method for suppressing the precipitation of milk protein, and the dispersion system is electrostatically dispersed using pectin or soybean dietary fiber, or sterically hindered by an adsorption layer or solvation layer on the particle surface. Has been proposed. A technique for suppressing the precipitation of milk protein promoted by calcium with pectin (Patent Document 1) and a technique for suppressing the precipitation of milk protein with soybean dietary fiber (Patent Document 2) have been disclosed. When fruit juice or vegetable juice is added, milk protein reacts with polyphenols and other plant-derived substances to cause aggregation, making stabilization more difficult than with acidic milk alone, and the type of fruit juice, the amount of pulp material, Since the stabilization varies depending on the conditions such as the mixing ratio and the specific gravity of the product, a technique that can stabilize under such various conditions is not yet known.

  Moreover, several techniques are disclosed also about the drink using gellan gum, and its manufacturing method. Gellan gum is a polysaccharide that forms a gel when dissolved and cooled at a high concentration, and forms a sol at a low concentration and becomes a liquid. Even in a sol state that hardly affects the viscosity, it forms a network structure in which molecules are gathered in the liquid, and is suitable for dispersing granular foods with a diameter of several millimeters or less such as shredded jelly and pulp in the liquid ing. However, milk protein particles under acidic conditions have a diameter as small as several μm, and the network structure of gellan gum sol has a large network, so that the effect of suppressing the precipitation of milk protein cannot be exhibited. Gellan gum, though weak, reacts with milk protein and has the property of increasing precipitation depending on the conditions.

As an example of dispersing granular food in liquid using gellan gum, for example, in Patent Document 3 and Patent Document 4, the purpose is to disperse granular food of about several millimeters such as jelly and pulp that are both shredded in liquid. In addition, there is no description of fine particles having a diameter of several μm such as milk protein particles. Patent Document 5 is a method for producing a gel having fluidity at the time of drinking or edible, and Patent Document 6 is capable of long-term storage that can be heat-sterilized after mixing heat-resistant jelly strips made of gelatine such as gellan gum. The purpose is to obtain a fresh beverage, and none of them suggests a technique for stabilizing milk protein. Patent Document 7 includes milk drinks such as chocolate milk as a target for preventing precipitation and water separation by a combination of gellan gum and carboxymethyl cellulose, but these are neutral milk drinks and milk proteins are destabilized. Acidic milk drinks are not included. Patent Document 8 is a sour milk product using gellan gum as a paste or a gelling material, and aims to stabilize milk protein. However, there is no suggestion of a technique for stabilizing milk protein by combining acidic milk with turbid substances such as turbid fruit juice and / or turbid vegetable juice.
JP-A-8-56567 JP-A-9-94060 JP-A-5-3773 JP-A-8-23893 JP-A-7-284651 JP 7-67593 A Japanese National Patent Publication No. 8-509611 JP 62-126932 A

  In view of such conventional technology, the present invention does not cause an increase in viscosity despite the use of gellan gum, a natural polysaccharide, has a good flavor, and causes aggregation and precipitation of milk protein during long-term storage. An object of the present invention is to provide a method for producing an acidic milk beverage containing turbid substances such as turbid fruit juice and turbid vegetable juice.

That is, the present invention provides at least (a) lactic acid bacteria fermented acidic milk obtained by lactic fermentation of milk, (b) turbid fruit juice and / or turbid vegetable juice, (c) gellan gum, (d) soy dietary fiber and (e ) To provide a method for producing an acidic milk beverage containing turbid substances, characterized by homogenizing a solution in which a sour agent is mixed at a temperature at which gellan gum does not dissolve, and then heat-treating at a temperature at which gellan gum dissolves or higher. is there.

The inventors of the present invention compared various thickeners and gelling agents and selected gellan gum because of its low reactivity with milk proteins. Even if gellan gum is used, it reacts slightly with milk protein and causes a slight aggregation and precipitation. However, if gellan gum is dissolved after milk protein and other stabilizers are sufficiently reacted to stabilize milk protein, It was found that the aggregation reaction between milk protein and gellan gum can be prevented.

  In addition, it is not necessary to mix gellan gum after stabilizing milk protein. Gellan gum dissolves if it is blended with raw materials such as acidic milk at a temperature at which gellan gum does not dissolve, for example, less than 70 ° C, preferably 10-50 ° C. On the other hand, the stabilizer composed of soy dietary fiber dissolves, so that homogenization is performed in this state to sufficiently react the milk protein and the stabilizer. Thereafter, the gellan gum is dissolved by heating to a temperature at which the gellan gum dissolves, for example, 70 ° C. or higher.

  Gellan gum also has the function of retaining milk protein particles that settle due to their synergistic action in order to disperse and float turbid substances such as turbid fruit juice and turbid vegetable juice in the liquid. Found a significant decrease.

  For example, when transparent juice obtained by removing solid components from turbid juice instead of turbid juice is used, there is no solid component contained in the turbid substance that retains milk protein precipitation, and thus milk protein precipitation inhibiting effect is recognized. Absent.

  Therefore, it becomes clear that a turbid substance such as gellan gum, a stabilizer composed of soy dietary fiber, turbid fruit juice and / or turbid vegetable juice is an essential ingredient for stabilizing an acidic milk beverage, and the present invention is completed. It came to.

  As described above, according to the present invention, although it contains acidic milk and turbid substances such as turbid fruit juice and turbid vegetable juice, it dissolves using a combination of gellan gum and a stabilizer composed of soybean dietary fiber. By adjusting the heating temperature, a milky acidic beverage containing a turbid substance that does not cause increase in viscosity and does not cause aggregation or precipitation of milk protein during long-term storage with good flavor can be obtained.

  Moreover, according to the manufacturing method of this invention, the said drink can be manufactured easily and industrially.

The present invention is described in further detail below.
The turbid substance-containing acidic dairy beverage of the present invention is characterized by containing as an essential component a stabilizer consisting of turbid substances such as acidic milk, turbid fruit juice and / or turbid vegetable juice, gellan gum, and soy dietary fiber.

  Examples of the raw milk used for the acidic milk include animal milk such as cow's milk, goat milk, sheep milk and horse milk, and plant milk such as soy milk. As a form of raw material milk, full milk, skim milk, whey, reduced milk from these powdered milk, concentrated milk, etc. can be used. These raw milks can be used alone or as a mixture when adjusting the acidic milk. It is preferable to use a non-fat milk solid content concentration of the raw material milk prepared to be 0.1 to 15% by weight. If the non-fat milk solid content concentration is less than 0.1% by weight, a milk flavor cannot be obtained, and the aggregation reaction of milk protein hardly becomes a problem. When the non-fat milk solid content concentration exceeds 15% by weight, the viscosity increases during acidification and the refreshing feeling as a beverage is lost.

  As a method of acidifying raw milk into acid milk, there is a method of inoculating milk with a lactic acid bacteria starter generally used in the production of lactic acid fermented dairy products, and fermenting under the conditions of lactic acid fermentation that is usually performed. And lactic acid fermented milk obtained by the method can be used as acidic milk.

The content of the acidic milk in the acidic milk beverage of the present invention is preferably 0.1 to 10% by weight, particularly preferably 0.1 to 3% by weight as the solid content.
As the turbid substance, turbid fruit juice, turbid vegetable juice, or the like is used. The turbid juice includes citrus fruits such as oranges, tangerines, grapefruits and lemons, berries such as strawberries and blueberries, apples, pears, peaches, grapes, kiwifruits, melons, bananas, pineapples, papayas, and other turbid juices and purees. Can be mentioned. Examples of the turbid vegetable juice include turbid vegetable juice and puree such as tomato, pepper, pumpkin, carrot, beet, radish, celery, lettuce, cabbage, Chinese cabbage, honey bee, moroheiya, kale, spinach, watercress, parsley and perilla. The turbid substance of turbid fruit juice and turbid vegetable juice contains solid components such as pulp quality, vegetable tissue, pulp quality, fiber, scorpion, etc., and this solid component shows milk protein precipitation inhibitory effect and is turbid Clear fruit juice and clear vegetable juice obtained by removing solid components from fruit juice and turbid vegetable juice do not have a milk protein precipitation inhibiting effect.

The content of the turbid substance in the acidic milk beverage of the present invention is 0.1 to 50% by weight, preferably 0.1 to 25% by weight, particularly preferably 0.1 to 10% by weight.
As a stabilizer, it is a raw material which has the effect | action which acts on the said acidic milk and forms a complex with casein, Comprising: A soybean dietary fiber is preferable. Soy dietary fiber is preferably used in an acidic milk beverage at a concentration of 0.03 to 5% by weight, preferably 0.1 to 2% by weight. If it is less than 0.03% by weight, sufficient stabilizing ability cannot be exhibited, and if it exceeds 5% by weight, the viscosity increases and the refreshing feeling as a beverage is lost. The stabilizer is preferably added and used as an aqueous solution prepared in advance.

  The gellan gum is not particularly limited, and both native gellan gum (highly acetylated gellan gum) and low acetylated gellan gum can be used. In particular, a glyceryl group 1 residue and an acetyl group are bonded to a 1-3 bonded glucose residue. Native gellan gum having an average of 1/2 residues is preferred because of its low reactivity with milk proteins. Strictly speaking, the use concentration of gellan gum is affected by the concentration of ions such as calcium and sodium contained in the liquid, but in a general beverage that does not perform calcium enrichment, a concentration of 0.01 to 0.05% by weight Is preferably used. If it is less than 0.01% by weight, sufficient stabilizing ability is not obtained. If it exceeds 0.05% by weight, the viscosity increases and gelation occurs upon cooling, and the refreshing feeling as a beverage is lost. Gellan gum can be added after homogenization of acidic milk and stabilizer, but if the liquid temperature is such that gellan gum does not dissolve, the stabilizer is dissolved but gellan gum is not dissolved but suspended. It can be adjusted in the state.

In addition, sugars, acidulants, fragrances, pigments, high-intensity sweeteners, and the like can be added to the acidic milk beverage of the present invention as other components.
In addition, the concentration is adjusted by adding water to each of the above components.

Next, the manufacturing method of the acidic milk drink of this invention is demonstrated.
The acidic dairy beverage of the present invention contains at least an acid milk, a turbid substance such as turbid fruit juice and / or turbid vegetable juice, a stabilizer comprising gellan gum and soybean dietary fiber as an essential ingredient, and other ingredients and water as necessary. A mixed solution is prepared at a temperature at which gellan gum does not dissolve, for example, below 70 ° C. The pH of the mixed solution is 2.5 to 4.5, preferably 3 to 4.

To prepare raw materials containing turbid substances such as acidic milk, stabilizers, turbid fruit juices and turbid vegetable juices, 100 to 500 kg of raw material compounded liquid is used for the purpose of efficiently forming a complex of milk proteins and stabilizers. It is preferable to perform a homogenization treatment of about / cm ² . Turbid substances such as turbid fruit juice and turbid vegetable juice can be blended after the homogenization treatment.

The homogenization treatment is not particularly limited, but is preferably performed using a homogenization treatment apparatus such as a homogenizer generally used for food processing.
In order to completely dissolve the gellan gum after the homogenization treatment, it is heated to a temperature equal to or higher than the melting temperature of gellan gum to obtain an acidic dairy drink containing a turbid substance. The melting temperature of gellan gum varies depending on the salts and pH contained in the raw material blend solution, but in the case of native gellan gum, it is in the range of about 70-80 ° C. Heat treatment may be performed. This heat treatment can also serve as heat for sterilization.

  Moreover, in order to make a product flow at normal temperature, it is necessary to exceed the sterilization conditions defined in the Food Sanitation Law. In the case of using a temperature that does not satisfy the sterilization conditions as a room-temperature distribution product, it can be a refrigeration distribution product.

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
Example according to gellan gum concentration 100 g of fructose grape sugar, 20 g of lactic acid bacteria fermented acidic milk, soy dietary fiber (trade name: SM-910, Saneigen F, F, manufactured by Eye Co., Ltd.) and native gellan gum (trade name: Vistop D) -1677, Saneigen F, F, manufactured by i Co., Ltd.) 50 g of mixed dispersion aqueous solution (containing 2 g of soy dietary fiber and 0.05 to 3 g of native gellan gum), orange turbid juice (trade name: 65 ° navel orange turbid juice, Nisshin Tsusho) 50 g, 2 g of crystalline citric acid, and 2 g of fragrance were added to prepare a mixed solution by adding water so that the total amount became 1000 g. The pH of the mixed solution was 3.5, and the liquid temperature was 18 ° C.

This mixed solution is homogenized (pressure 150 kg / cm ² , treatment flow rate 2500 ml / min) with a laboratory homogenizer (model 15M-8BA manufactured by Mutton Gorin), and then heated to 90 ° C. and heated to a transparent glass container. It was filled with heat and cooled. It was left to stand at room temperature for 2 weeks and the amount of precipitation was observed. At the same time, a sensory test was also conducted on the flavor. The results are shown in Table 1.

(note)
(1) Appearance observation +++: High precipitation ++: Slight precipitation +: Slight precipitation-: No precipitation (2) Flavor The sensory test was performed with N = 20.
(3) * indicates a comparative example.
From this result, it is recognized that the effective concentration of native gellan gum is 0.015 to 0.05% by weight.

Example 2
Comparison of Pectin and Soybean Dietary Fiber Used with Native Gellan Gum Fructose Grape Sugar 100g, Lactic Acid Bacteria Fermented Acid Milk 20g, Milk Stabilizer and Native Gellan Gum Mixed Dispersion Aqueous Solution 50g (Native Gellan Gum 0.02g Contained, Milk Stabilizer Addition is shown in the table below) 2), a mixed solution was prepared by adding water to 50 g of orange turbid juice, 2 g of crystalline citric acid, and 2 g of fragrance so that the total amount was 1000 g. The pH of the mixed solution was 3.5, and the liquid temperature was 18 ° C.

This mixed solution was homogenized (pressure 150 kg / cm ² , treatment flow rate 2500 ml / min) in the same manner as in Example 1, then heated to 90 ° C., filled in a glass bottle transparent container and cooled. It was left to stand at room temperature for 2 weeks and the amount of precipitation was observed. At the same time, a sensory test was also conducted on the flavor. The results are shown in Table 2.

(Note) * indicates a comparative example.
From this result, it is recognized that a combination with a refreshing feeling and excellent stability is native gellan gum and soybean dietary fiber.

Example 3 and Comparative Example 1
Comparative Example of Apple Juice and Transparent Juice Fruit Sugar Glucose 100g, Lactic Acid Bacteria Fermented Acid Milk 20g, Stabilizer and Native Gellan Gum Mixed Dispersion Solution 50g (contains 2g soy dietary fiber, 0.2g Native Gellan Gum), Apple Cloud Juice or Apple A mixed solution was prepared by adding 50 g of transparent fruit juice, 2 g of crystalline citric acid, and 2 g of fragrance, and adding water so that the whole became 1000 g. The pH of the mixed solution was 3.5, and the liquid temperature was 18 ° C.

This mixed solution was homogenized (pressure 150 kg / cm ² , treatment flow rate 2500 ml / min) in the same manner as in Example 1, then heated to 90 ° C., filled in a glass bottle transparent container and cooled. It was left to stand at room temperature for 2 weeks and the amount of precipitation was observed. The results are shown in Table 3.

(note)
For the apple turbid juice, 1/4 apple turbid juice (Shonan Fragrance Co., Ltd.) was used.
As the transparent apple juice, 70 ° transparent apple juice (Shonan Fragrance Co., Ltd.) was used.

  From this result, a remarkable effect was obtained in the case of turbid juice.

  Although the present invention includes acidic milk and turbid substances such as turbid fruit juice and turbid vegetable juice, by adjusting the dissolution and heating temperature using a combination of gellan gum and a stabilizer composed of soy dietary fiber. It can be used in a method for producing a milky acidic beverage containing a turbid substance that does not cause an increase in viscosity and does not cause aggregation or precipitation of milk protein during long-term storage with good flavor.

Claims (3)

At least (a) lactic acid bacteria fermented acidic milk obtained by lactic fermentation of milk, (b) turbid fruit juice and / or turbid vegetable juice, (c) gellan gum, (d) soy dietary fiber and (e) acidulant A method for producing an acidic dairy beverage containing a turbid substance, characterized in that after a solution mixed at a temperature at which it does not dissolve is homogenized, heat treatment is performed at or above a temperature at which gellan gum dissolves. The method for producing an acidic milk beverage containing a turbid substance according to claim 1 , wherein the temperature at which gellan gum does not dissolve is less than 70 ° C. The method for producing an acidic milk beverage containing a turbid substance according to claim 1 or 2 , wherein the heat treatment is carried out at 70 ° C or higher.