JP4462623B2 - Method for producing weakly acidic milk protein-containing beverage - Google Patents

Description

  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.

  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.

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.

JP 09-266779 A Japanese Patent No. 3476829

  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.

  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.

  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).

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.

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

   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.

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.

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.

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).

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.

  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.

[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.

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.

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)

[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.

  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.

[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.

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.

[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.

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.

Claims (3)

After carbonate and / or citrate is added to the milk protein ingredient-containing beverage to adjust the pH of the beverage from the original pH to the alkaline side to make it neutral to alkaline, fruit juice and / or Alternatively, a method for producing a weakly acidic milk protein-containing beverage, characterized in that a citric acid solution is added to obtain a pH in a weakly acidic range, followed by homogenization. 2. The method for producing a weakly acidic milk protein-containing beverage according to claim 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. The method for producing a weakly acidic milk protein-containing beverage according to claim 1 or 2, wherein the salt is a sodium salt and / or a potassium salt.