JP4462623B2 - Method for producing weakly acidic milk protein-containing beverage - Google Patents
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Description
本発明は、凝集物を生じない安定な弱酸性乳飲料の製造方法に関する。さらに詳しくは、乳タンパク質成分を含有する弱酸性の飲料において、飲食感に影響を与える乳タンパク質安定化剤を加えることなく加熱殺菌等で生じる乳タンパク質の凝集を抑制でき、良好な飲食感を安定に保持できる弱酸性乳タンパク質含有飲料の製造方法に関する。 The present invention relates to a method for producing a stable weakly acidic milk beverage that does not produce aggregates. More specifically, in weakly acidic beverages containing milk protein components, milk protein aggregation caused by heat sterilization and the like can be suppressed without adding milk protein stabilizers that affect the food feeling, and stable food feeling can be stabilized. The present invention relates to a method for producing a weakly acidic milk protein-containing beverage that can be retained in the water.
従来から生乳や加工乳あるいは脱脂粉乳等の乳製品と果汁や発酵乳、コーヒー等の酸性飲料とを組み合わせて製造された弱酸性乳タンパク質含有飲料が各種市場に提供されている。これら弱酸性乳タンパク質含有飲料は例えば果汁等と乳タンパク質成分を含有する飲料を混合した際に、果汁由来の酸により乳タンパク質成分が変性した結果、凝集しやすくなるという弱酸性乳タンパク質含有飲料に特有の問題点を有していた。この凝集を防ぐため各種の方法が検討されており従来重曹等のpH調整剤を加えて飲料のpHを7近傍まで上昇させてから加熱殺菌する方法が一般的に行われてきた。しかしながら先のpH調整だけでは十分な乳タンパク質凝集の防止あるいは凝集の予防効果が得られないことから、カルボキシメチルセルロースナトリウム(以下CMC)を用いる方法(例えば特許文献1)等、各種乳タンパク質安定化剤を用いる方法が多数報告されるようになってきた。この乳タンパク質安定化剤を用いた場合、その乳タンパク質の安定化効果は先のpHを調整する方法に比べて優れている場合が多いものの、いずれの場合でも安定化剤の影響による粘度の上昇等の物性の変化が飲料の口当たりの悪さに結びつき、また乳風味を有する酸性飲料の風味を損なってしまうことが新たな問題となってきた。 Conventionally, weakly acidic milk protein-containing beverages produced by combining dairy products such as raw milk, processed milk or skim milk powder and acidic beverages such as fruit juice, fermented milk, and coffee have been provided to various markets. These weakly acidic milk protein-containing beverages are, for example, weakly acidic milk protein-containing beverages that tend to aggregate as a result of the milk protein component being denatured by the fruit-derived acid when a beverage containing fruit juice or the like and milk protein components are mixed. It had unique problems. Various methods have been studied to prevent this aggregation, and a conventional method in which a pH adjusting agent such as baking soda is added to raise the pH of the beverage to around 7 and then heat sterilized has been generally performed. However, since the above-mentioned pH adjustment alone cannot sufficiently prevent milk protein aggregation or prevent aggregation, various milk protein stabilizers such as a method using sodium carboxymethyl cellulose (hereinafter referred to as CMC) (for example, Patent Document 1). A number of methods have been reported. When this milk protein stabilizer is used, the stabilization effect of the milk protein is often superior to the previous method of adjusting the pH, but in any case, the viscosity increases due to the effect of the stabilizer. It has become a new problem that a change in physical properties such as the above leads to a bad taste of the beverage, and the flavor of the acidic beverage having a milk flavor is impaired.
そこでpH5〜pH6.8程度の弱酸性域において口当たりに悪影響を与える乳タンパク質安定化剤を使用することなく、乳タンパク質を加熱殺菌に耐えうるレベルまで安定化させる技術が望まれていた。一方、pH調整剤の性能を向上させる検討も行われており、例えば乳タンパク質成分を含んだコーヒー飲料を主たる対象として、飲料にぬめり、切れ味の悪さを生じさせず、香味を損なわずにpHを6.8程度に調整する方法としてカリウム塩を有効成分とする飲料用pH調整剤も報告されるようになってきた(特許文献2)。しかしながらpH5からpH6.8の弱酸性域で乳タンパク質含有飲料の加熱殺菌処理を行う場合において、CMC等の口当たりに影響を与える類の乳タンパク質安定化剤を用いることなく、弱酸性乳タンパク質含有飲料の飲食感と風味を良好に保ち、さらに乳タンパク質の安定性を十分に維持できる方法は従来報告されていなかった。 Therefore, a technique for stabilizing milk protein to a level that can withstand heat sterilization without using a milk protein stabilizer that adversely affects mouthfeel in a weakly acidic range of about pH 5 to pH 6.8 has been desired. On the other hand, studies are also being made to improve the performance of pH adjusters.For example, coffee drinks containing milk protein components are mainly targeted, and the pH is adjusted without damaging the beverage, causing poor sharpness, and not losing flavor. As a method of adjusting to about 6.8, a pH adjuster for beverages containing potassium salt as an active ingredient has been reported (Patent Document 2). However, when heat-sterilizing milk protein-containing beverages in a weakly acidic range of pH 5 to pH 6.8, a weakly acidic milk protein-containing beverage is used without using a milk protein stabilizer of the kind that affects mouthfeel such as CMC. No method has been reported so far that keeps the food and drink feeling and flavor good and can maintain sufficient milk protein stability.
本発明は乳タンパク質含有飲料をpH5からpH6.8の弱酸性域で加熱殺菌処理した場合において、飲食感や口当たりの悪さに影響を与える乳タンパク質安定化剤を用いることなく、しかも簡便な方法によって加熱殺菌による乳タンパク質の凝集を抑制することができる、新規で有用性の高い乳タンパク質を含有する乳風味飲料の製造方法を提供することを課題とする。 In the present invention, when a milk protein-containing beverage is heat sterilized in a weakly acidic region of pH 5 to pH 6.8, without using a milk protein stabilizer that affects the eating and drinking feeling and the bad taste, and by a simple method. It is an object of the present invention to provide a novel and highly useful method for producing a milk-flavored beverage containing milk protein that can suppress milk protein aggregation due to heat sterilization.
本発明者らは、以上の課題につき鋭意検討を行った結果、脱粉等の乳原料の溶解液中に、溶解時にほぼ中性からアルカリ性を示すある種の塩粉末もしくはその溶解液を添加して乳原料溶解液を一旦元のpHからよりアルカリ側に動くよう調整して中性域からアルカリ性域にし、ここに果汁や発酵乳、コーヒー抽出液等の酸性を示す溶液やクエン酸溶液を加えて弱酸性域にし、その後均質化処理を行うことで、pHが5からpH6.8の弱酸性を示す乳飲料を加熱殺菌処理した場合でも乳タンパク質の凝集を抑制できることを見出した。また、そのようにして乳タンパク質の凝集を抑制した弱酸性乳タンパク質含有飲料は、ねっとりとした口当たりの悪さがなく、しかも乳風味等の乳飲料の持つ良好な風味を十分に維持しており、これまでにない良好な弱酸性乳タンパク質含有飲料となっていることを確認した。 As a result of intensive studies on the above problems, the present inventors have added a certain kind of salt powder or a solution thereof that exhibits neutrality to alkalinity at the time of dissolution in the solution of milk raw materials such as pulverization. Adjust the milk raw material solution to move from the original pH to the alkali side to make it neutral to alkaline, and add the acidic solution such as fruit juice, fermented milk, and coffee extract or citric acid solution. It was found that the aggregation of milk proteins can be suppressed even when a milk beverage having a weak acidity of pH 5 to pH 6.8 is subjected to heat sterilization by making it into a weakly acidic region and then performing a homogenization treatment. In addition, the weakly acidic milk protein-containing beverage that suppresses the aggregation of milk protein in such a manner does not have a sticky bad taste and sufficiently maintains the good flavor of milk beverages such as milk flavor, It was confirmed that the beverage had an unprecedented good weak acid milk protein-containing beverage.
本発明者らはさらに、先の効果を示す塩やpH調整剤の種類について検討を行った結果、先の効果は炭酸塩、クエン酸塩に認められ、リン酸塩、酒石酸塩、酢酸塩や水酸化ナトリウム等のpH調整剤には非常に弱いか認められないことを確認した。また炭酸塩での検討では先の効果はナトリウム塩、カリウム塩間に差がないことも確認した(表3)。 The present inventors further examined the types of salts and pH adjusters that showed the above effect, and as a result, the above effect was observed in carbonate and citrate, and phosphate, tartrate, acetate, and the like. It was confirmed that the pH adjusting agent such as sodium hydroxide was very weak or not recognized. In addition, in the study with carbonate, it was also confirmed that there was no difference between the sodium salt and potassium salt in the previous effect (Table 3).
先の特許文献2のpH調整を行う方法においては、pH調整に用いるアルカリ塩類の内、カリウム塩にナトリウム塩より明確に有効性を認め、またリン酸塩にも有効性を認めている。このことはカリウム塩とナトリウム塩に有効性の差が無く、またリン酸塩にはほとんど効果を認めなかった本発明法とは明らかに異なった結果となっている。 In the method of adjusting the pH of the above-mentioned Patent Document 2, among alkali salts used for pH adjustment, potassium salt is clearly more effective than sodium salt, and phosphate is also effective. This is clearly different from the method of the present invention in which there is no difference in effectiveness between the potassium salt and the sodium salt, and almost no effect was observed on the phosphate.
すなわち本発明は以下の1)から3)の内容を持つものである。
1)乳タンパク質成分含有飲料中に炭酸塩及び/またはクエン酸塩を添加して飲料のpHを元のpHからアルカリ性側に調整して中性域からアルカリ性域にした後、該飲料中に果汁及び/またはクエン酸溶液を加えて弱酸性域のpHとし、その後均質化処理を行うこと、を特徴とする弱酸性乳タンパク質含有飲料の製造方法。
2)中性域からアルカリ性域がpH7.0からpH10であり、弱酸性域がpH5からpH6.8である、1記載の弱酸性乳タンパク質含有飲料の製造方法。
3)塩が、ナトリウム塩及び/またはカリウム塩である1または2に記載の弱酸性乳タンパク質含有飲料の製造方法。
以上
That is, the present invention has the following contents 1) to 3).
1) After adding carbonate and / or citrate to a milk protein component-containing beverage to adjust the pH of the beverage from the original pH to the alkaline side to change from neutral to alkaline, fruit juice in the beverage A method for producing a weakly acidic milk protein-containing beverage characterized by adding a citric acid solution to a pH in a weakly acidic range and then performing a homogenization treatment.
2) The method for producing a weakly acidic milk protein-containing beverage according to 1, wherein the neutral to alkaline range is pH 7.0 to pH 10, and the weakly acidic range is pH 5 to pH 6.8.
3) The method for producing a weakly acidic milk protein-containing beverage according to 1 or 2, wherein the salt is a sodium salt and / or a potassium salt.
more than
本発明によればこれまで有効な乳タンパク質成分の安定化手段が無かったpH5からpH6.8の弱酸性乳タンパク質含有飲料の加熱殺菌時やその後の安定化を、口当たり等の飲食感に影響を与える乳タンパク質安定化剤を用いることなく、また、複雑な工程や装置設備を用いることなく簡便な方法で実現することができる。 According to the present invention, there has been no effective means for stabilizing milk protein components so far during the heat sterilization of a weakly acidic milk protein-containing beverage of pH 5 to pH 6.8 and subsequent stabilization, which affects the mouthfeel and other eating and drinking feelings. It can be realized by a simple method without using the milk protein stabilizer to be given and without using complicated processes and equipment.
以下、本発明について、より詳細に説明する。
本発明の対象とする弱酸性乳タンパク質含有飲料としては、乳タンパク質成分を含む果汁飲料、コーヒー飲料、紅茶飲料、殺菌乳酸菌飲料等を挙げることができる。また本発明で用いられる乳タンパク質含有飲料に炭酸塩、クエン酸塩を添加してpHを調整する場合、炭酸塩、クエン酸塩は、粉末、または水溶液として添加することができる。またその添加量は例えば乳タンパク質含有飲料に対して塩としての重量%で0.1%から0.2%程度を用いることができる。ただし、この添加量は乳タンパク質含有飲料中の乳タンパク質成分の含有量や種類、またその後に添加する酸性物質の種類や量等によって変動するもので、さらに最終的な商品の商品性等によっても変動するものなので、炭酸塩、クエン酸塩の添加量はそれぞれの態様において乳タンパク質の安定化度、飲料としての商品性を目安として適宜増減すべきものであり先の添加量に限定されるものではない。
Hereinafter, the present invention will be described in more detail.
Examples of the weakly acidic milk protein-containing beverage targeted by the present invention include fruit juice beverages containing milk protein components, coffee beverages, tea beverages, and sterilized lactic acid bacteria beverages. Moreover, when adding carbonate and a citrate to the milk protein containing drink used by this invention and adjusting pH, carbonate and a citrate can be added as a powder or aqueous solution. In addition, for example, about 0.1% to 0.2% by weight as a salt with respect to a milk protein-containing beverage can be used. However, the amount added varies depending on the content and type of milk protein components in the milk protein-containing beverage, and the type and amount of acidic substances added thereafter, and also depending on the final product merchandise, etc. Since it varies, the amount of carbonate and citrate added should be increased or decreased as appropriate based on the stability of milk protein and the merchantability of the beverage in each embodiment, and is not limited to the amount added earlier. Absent.
第一段階目のpH調整に用いる炭酸塩の種類が乳タンパク質の安定化に与える効果は、塩がナトリウム塩かカリウム塩かによる差は認められない(表3)。
また、第一段階目のpH調整後のpHがpH7からpH10の間、より好ましくはpH7からpH9間は乳タンパク質の安定化度に大きな差は認められない。
The effect of the type of carbonate used for pH adjustment in the first stage on the stabilization of milk protein does not differ depending on whether the salt is a sodium salt or a potassium salt (Table 3).
Further, when the pH after the first stage pH adjustment is between pH 7 and pH 10, more preferably between pH 7 and pH 9, there is no significant difference in the degree of milk protein stabilization.
また、第二段階目のpH調整後のpHはSNFの値によっても変動するがpH5からpH6.8の間、好ましくはpH5.5からpH6.7、より好ましくはpH5.8からpH6.6の間は乳タンパク質を安定に保つことができる(表1、表2)。 The pH after pH adjustment in the second stage also varies depending on the value of SNF, but between pH 5 and pH 6.8, preferably between pH 5.5 and pH 6.7, more preferably between pH 5.8 and pH 6.6. The milk protein can be kept stable during the interval (Table 1, Table 2).
クエン酸ナトリウムを乳タンパク質含有飲料のpH調整に用いた場合、クエン酸ナトリウムを水溶液とした場合のpHが7.1付近とほぼ中性域である為、乳タンパク質含有飲料のpHもアルカリ域とはならずpH7付近に留まることとなる。しかしながらその場合でも、その状態で酸性の添加物を加えて弱酸性のpHとし、その後に加熱殺菌を行った場合に良好な耐熱性を示すことが確認されている(表3)。一方、リン酸水素ナトリウムを乳タンパク質含有飲料のpH調整に用いた場合にはpHの推移自体は先のクエン酸ナトリウムとほぼ同様の推移を示したにも係わらず、乳タンパク質を安定化する効果は非常に弱いものであった(表3)。また、同様に水酸化ナトリウムをpH調整剤に用いた場合にも乳タンパク質を安定化することはほとんど出来なかった。これらの事実は本発明による乳タンパク質の安定化が単純なpH調整効果による安定化ではないことを示唆している。 When sodium citrate is used to adjust the pH of milk protein-containing beverages, the pH of milk protein-containing beverages does not differ from the alkaline range because the pH when sodium citrate is used as an aqueous solution is about 7.1, which is approximately neutral. It will stay around pH7. However, even in that case, it has been confirmed that when the acid additive is added in that state to obtain a weakly acidic pH and then heat sterilized, good heat resistance is exhibited (Table 3). On the other hand, when sodium hydrogen phosphate was used to adjust the pH of milk protein-containing beverages, the effect of stabilizing milk protein despite the fact that the pH change itself showed almost the same change as the previous sodium citrate. Was very weak (Table 3). Similarly, milk protein could hardly be stabilized when sodium hydroxide was used as a pH adjuster. These facts suggest that the milk protein stabilization according to the present invention is not a simple pH adjustment effect.
以下、本発明を試験例、実施例、比較例を通じてより詳しく説明するが、本発明はこれらにより限定されるものではない。 Hereinafter, although this invention is demonstrated in detail through a test example, an Example, and a comparative example, this invention is not limited by these.
[試験例1]オートクレーブ加熱による弱酸性乳タンパク質含有飲料の耐熱性の確認。
SNF4〜8%の所定濃度に脱脂粉乳を溶解した後、粉末状の炭酸カリウムを0.1〜0.3wt%添加し、脱脂粉乳溶液を中性域からアルカリ性域(pH7.4から9.9)とした。均一になった後、10%のクエン酸溶液を添加し、pH6.4から5.2までの各水準の弱酸性域に調整した。攪拌混合をしながら55℃程度まで昇温しホモミキサー(5000rpm、3分間)によって予備乳化した。その後、150kg/cm2にて均質化処理し、冷却することで各種調合液を得た。
この各種調合液の耐熱性を検証するため、各調合液を耐圧瓶に充填後、110℃・1分間の殺菌処理を行った。結果を表1に示す。
[Test Example 1] Confirmation of heat resistance of a weakly acidic milk protein-containing beverage by autoclave heating.
After skim milk powder was dissolved to a predetermined concentration of SNF 4 to 8%, 0.1 to 0.3 wt% of powdered potassium carbonate was added to make the skim milk powder solution from neutral to alkaline (pH 7.4 to 9.9). After becoming uniform, a 10% citric acid solution was added to adjust each level to a weakly acidic range from pH 6.4 to 5.2. While stirring and mixing, the temperature was raised to about 55 ° C. and pre-emulsified with a homomixer (5000 rpm, 3 minutes). Thereafter, the mixture was homogenized at 150 kg / cm 2 and cooled to obtain various preparations.
In order to verify the heat resistance of these various preparations, each preparation was filled in a pressure-resistant bottle and then sterilized at 110 ° C. for 1 minute. The results are shown in Table 1.
また別途、耐熱性を比較検証する手段として耐熱性試験器を用いて確認した。具体的には130℃のオイルバスに、バイアル瓶に採取した3mlの調合液を浸し、乳タンパク質が凝集するまでの時間を測定した。結果を表2に示す。 Separately, a heat resistance tester was used as a means for comparing and verifying heat resistance. Specifically, 3 ml of the prepared solution collected in a vial was immersed in a 130 ° C. oil bath, and the time until milk protein aggregated was measured. The results are shown in Table 2.
また、表2に示した結果を用いて、目的変数に耐熱性維持時間を、説明変数に炭酸カリウム濃度、加熱前pH、SNF濃度をとることで以下の重回帰式1を得た。本式を用いることで溶液の炭酸カリウム濃度、SNFが決定された時、耐熱性が保持されるpHが算出されることとなる。
耐熱性維持時間(分)
=38.71*(炭酸K濃度(%))+15.52*(加熱前pH)-1.05(SNF(%))-84.48(式1)
Further, using the results shown in Table 2, the following multiple regression equation 1 was obtained by taking the heat resistance maintenance time as the objective variable and the potassium carbonate concentration, the pH before heating, and the SNF concentration as the explanatory variables. By using this formula, when the potassium carbonate concentration and SNF of the solution are determined, the pH at which heat resistance is maintained is calculated.
Heat resistance maintenance time (min)
= 38.71 * (K carbonate concentration (%)) + 15.52 * (pH before heating) -1.05 (SNF (%))-84.48 (Formula 1)
[試験例2]
SNF6%の脱脂粉乳溶液を調整後、種々のpH調整物質を添加し脱脂粉乳溶液を中性域からアルカリ性域とした。均一になった後、10%のクエン酸溶液を添加し、pH6付近とした。攪拌混合をしながら55℃程度まで昇温しホモミキサー(5000rpm、3分間)によって予備乳化した。その後、150kg/cm2にて均質化処理し、冷却することで各種調合液を得た。調合液の耐熱性を確認するため110℃・1分の加熱処理及び130℃での耐熱性試験を実施した。結果を表3に示す。
[Test Example 2]
After adjusting the SNF 6% skim milk solution, various pH adjusting substances were added to make the skim milk solution from the neutral region to the alkaline region. After becoming uniform, a 10% citric acid solution was added to adjust the pH to around 6. While stirring and mixing, the temperature was raised to about 55 ° C. and pre-emulsified with a homomixer (5000 rpm, 3 minutes). Thereafter, the mixture was homogenized at 150 kg / cm 2 and cooled to obtain various preparations. In order to confirm the heat resistance of the mixed solution, a heat treatment at 110 ° C. for 1 minute and a heat resistance test at 130 ° C. were performed. The results are shown in Table 3.
本結果より、本発明法の特性を発揮するためのpH調整物質は炭酸塩及びクエン酸塩であることが明らかとなった。水酸化ナトリウム、リン酸塩、酢酸塩、酒石酸塩では本願の目的は達成されないことが示された。また、炭酸塩間での比較では、ナトリウム塩とカリウム塩に差を認めなかった。 From these results, it was clarified that pH adjusting substances for exhibiting the characteristics of the method of the present invention are carbonate and citrate. It has been shown that sodium hydroxide, phosphate, acetate, and tartrate do not achieve the objectives of the present application. Moreover, in the comparison between carbonates, there was no difference between sodium salt and potassium salt.
[実施例1] イチゴ果汁を酸性添加物として実施した例。
脱脂粉乳を溶解し、生クリームを添加することでSNF6%、Fat2%のミルクミックスを調整した。ここに、炭酸カリウムを0.1%もしくは0.2%添加し、十分に攪拌し溶解した。調合したミルクミックス50%にイチゴ果汁及び水を果汁の終濃度が5、10、15%となるように添加した。110℃・1分間の加熱殺菌を行い、加熱前後のpHを測定した。また、加熱前の調合液について130℃の耐熱性試験を実施した。結果を表4に示す。
[Example 1] An example in which strawberry juice was used as an acidic additive.
A skim milk powder was dissolved and a cream mix of SNF 6% and Fat 2% was prepared by adding fresh cream. Here, 0.1% or 0.2% of potassium carbonate was added and dissolved by sufficiently stirring. Strawberry juice and water were added to 50% of the prepared milk mix so that the final concentration of the juice was 5, 10, and 15%. Heat sterilization was performed at 110 ° C. for 1 minute, and the pH before and after heating was measured. Moreover, the heat resistance test of 130 degreeC was implemented about the preparation liquid before a heating. The results are shown in Table 4.
その結果、炭酸カリウムを乳ベースに添加することで耐熱性を維持できるpHの範囲が有意に広がった。風味はCMC等の乳タンパク質安定化剤を使用していないため口の中に残る粘度が無く、従来の弱酸性乳タンパク質含有果汁飲料に対して飲料としての有用性が高いものであった。 As a result, by adding potassium carbonate to the milk base, the pH range where heat resistance can be maintained was significantly expanded. The flavor did not use milk protein stabilizers such as CMC, so there was no viscosity remaining in the mouth, and it was highly useful as a beverage with respect to conventional weakly acidic milk protein-containing fruit juice drinks.
[実施例2] パッションフルーツを酸性添加物として実施した例
脱脂粉乳13.5gを水250g程度に溶解し、ここに炭酸カリウム0.9gを添加した。砂糖22.73g、ブドウ糖果糖液糖F-42を36g溶かしこみ、均一になるまでよく攪拌した。ここに酸性液状食品としてパッションフルーツ、ストレート果汁を45g添加し、水を加えることで450gに調整した。
[比較例1]
一方、比較例としてペクチンを用いた同様のミックスも調整した。HMペクチン0.9gを水250g程度に60℃まで昇温することで溶解した。脱脂粉乳13.5gを添加し、溶解後、砂糖22.73g、ブドウ糖果糖液糖F-42を36g溶かしこみ均一になるまでよく攪拌した。ここに同様にパッションフルーツ、ストレート果汁を45g添加し、水を加えることで450gに調整した。
両ミックスを110℃・1分間の殺菌処理し殺菌前後のpHを確認し、風味の評価を行った。結果を表5に示す。
[Example 2] Example in which passion fruit was used as an acidic additive 13.5 g of skim milk powder was dissolved in about 250 g of water, and 0.9 g of potassium carbonate was added thereto. 22.73 g of sugar and 36 g of glucose fructose liquid sugar F-42 were dissolved and stirred well until uniform. Here, 45 g of passion fruit and straight fruit juice were added as acidic liquid food, and adjusted to 450 g by adding water.
[Comparative Example 1]
On the other hand, a similar mix using pectin was also prepared as a comparative example. 0.9 g of HM pectin was dissolved in about 250 g of water by raising the temperature to 60 ° C. After adding 13.5 g of skim milk powder and dissolving, 22.73 g of sugar and 36 g of glucose fructose liquid sugar F-42 were dissolved and stirred well until uniform. Similarly, 45 g of passion fruit and straight fruit juice were added and adjusted to 450 g by adding water.
Both mixes were sterilized at 110 ° C. for 1 minute to check the pH before and after sterilization, and the flavor was evaluated. The results are shown in Table 5.
本製造方法を適用することで、乳タンパク質の安定化が図られると共に比較例の乳タンパク質安定化剤に由来する口のこりの悪さ等がなく、良好な食感と乳風味を有する乳タンパク質含有弱酸性パッションフルーツ飲料となることが確認された。
By applying this production method, milk protein can be stabilized, and there is no bad mouthfeel derived from the milk protein stabilizer of the comparative example, and the milk protein containing weakness with good texture and milk flavor. It was confirmed to be an acidic passion fruit drink.
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