JP4758974B2 - Acidic milk beverage - Google Patents

Description

  The present invention relates to a non-fermentable acidic milk beverage containing cellooligosaccharide and a pH adjuster, having low calories, low viscosity, and improved stability.

  Acidic milk beverages including fermented milk and lactic acid bacteria beverages have a strong acidity and a unique flavor, so that sweeteners such as sucrose are added to most products. However, since acidic milk drinks are products that are preferred by health-conscious consumers, it is desirable to reduce the blending of high-calorie digestible carbohydrates such as sucrose as much as possible.

  Moreover, since the milk component is destabilized in the acidic region, there is a problem in stability such as precipitation and separation, and the appearance of the product is impaired. In order to improve this phenomenon, a method of blending a thickening stabilizer which is a food additive is well known. However, it is desired that the amount of food additives is reduced as much as possible from the viewpoint of consumers' health, and the addition of thickening stabilizers causes thickening and masking, which worsens taste and throat penetration. Let

Patent Document 1 describes a low-calorie milk-containing acidic beverage containing soybean dietary fiber and pectin as a thickening stabilizer, but thickening is inevitable.
Patent Document 2 describes an acidic milk beverage containing polydextrose and sugar, but is different from the present invention that uses the effect of cellooligosaccharide.

Patent Document 3 discloses an example of a food containing cellooligosaccharide, but does not describe an acidic milk beverage.
Patent Document 4 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.
Patent Document 5 describes a food composition containing cellooligosaccharide, but does not refer to any acidic milk beverage, which is different from the present invention.

JP 2001-190220 A JP 2005-333877 A JP 2002-223721 A WO / 2006/011479 WO / 2007/037249

  An object of the present invention is to provide a non-fermentable acidic milk beverage that contains cellooligosaccharide and a pH adjuster, has low calories, low viscosity, and improved stability.

The present inventor can provide a non-fermentable acidic milk beverage with low calorie, low viscosity and improved stability by blending a cellooligosaccharide that is indigestible and a pH adjuster. The inventors have found that this is possible and have come to make the present invention.
That is, the present invention is as follows.

(1) Non-fermentable acidity containing cellooligosaccharide and a pH adjuster, having a non-fat milk solid content of 0.3 to 8% by mass and a pH of 3.3 to 4.4 milk beverage.
(2) The non-fermentable acidic milk beverage according to (1), wherein the non-fat milk solid content is 1 to 5% by mass.
(3) The non-fermentable acidic milk beverage according to (1) or (2), further comprising 1 ppm to 10% by mass of a high-intensity sweetener.
(4) The non-fermentable acidic milk beverage according to any one of (1) to (3), wherein the thickening rate represented by the following formula is 100% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α is the viscosity (mPa · s) of the acidic milk beverage not containing the stabilizer, and β is the viscosity (mPa · s) of the acidic milk beverage containing the stabilizer.

  The present invention can provide a non-fermentable acidic milk drink with low calorie, low viscosity, and improved stability by blending cellooligosaccharide, which is indigestible, and a pH adjuster. And

The present inventor can provide a non-fermentable acidic milk beverage with low calorie, low viscosity and improved stability by blending a cellooligosaccharide that is indigestible and a pH adjuster. The inventors have found that this is possible and have come to make the present invention.
Hereinafter, the present invention will be specifically described.

The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because among the above-mentioned cellooligosaccharide main components, cellobiose has the highest solubility in water, and is therefore most suitable for the non-fermentable acidic milk beverage of the present invention.
Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.

  The method for producing the cellooligosaccharide of the present invention is not particularly specified, but from the viewpoint of safety, a cellulosic material such as pulp can be obtained by enzymatic decomposition with cellulase. preferable.

The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.
The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health indication standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.

  Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

Furthermore, the sweetness degree of the cellooligosaccharide of the present invention is about 30, and unlike natural sweeteners, it has a natural sweetness.
The origin of cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  The addition amount of the cellooligosaccharide of the present invention is not particularly specified, but is preferably 0.01 to 30% by mass, more preferably 0.1 to 10%, based on the total mass of the non-fermentable acidic milk beverage. % By mass.

The pH adjuster of the present invention is not particularly limited as long as it is a substance that is blended for the purpose of controlling pH, and the following sour seasonings classified into acids, alkalis, buffers, and food additives. Is included. However, this does not include microorganisms.
Examples of the acid mentioned here include acetic acid, hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, formic acid, and salts thereof. Examples of the alkali include sodium hydroxide, potassium hydroxide, and sodium bicarbonate (bicarbonate). Etc. Examples of the buffer solution include phthalate buffer solution, phthalate buffer solution, and borate buffer solution.

The non-fat milk solid content of the present invention is a value obtained by removing moisture and fat from milk among the components constituting milk, and the main components are proteins, carbohydrates, minerals, vitamins and the like.
The non-fat milk solid content in the non-fermentable acidic milk beverage of the present invention is 0.3 to 8% by mass. If the amount is less than 0.3% by mass, the flavor of milk is not felt. If the amount is more than 8% by mass, the solid content is too much and the mouthfeel as a beverage is uncomfortable. Although it will not specifically limit if it exists in this range, The preferable content for obtaining favorable flavor is 1-5 mass%, More preferably, it is 2-4 mass%.

The non-fermentable acidic milk beverage of the present invention contains milk components (milk or milk containing non-fat milk solid content equal to or higher than this), and its production method does not include a fermentation step by microorganisms. It is a drink. That is, fermented foods and beverages such as fermented milk and lactic acid bacteria beverages are not included.
The milk mentioned here is not particularly limited in its origin and presence or absence of processing. For example, milk, “milk obtained from animals such as goats, sheep, horses, camels”, human milk, “plants such as soy milk” Milk obtained from ".

  The term “milk” as used herein does not specifically limit the origin or the presence or absence of processing, but skim milk, processed milk, milk beverages, dairy products (cream, cheese, concentrated whey, concentrated milk, unconcentrated milk, whole milk powder, , Skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, etc., adjusted soymilk, soymilk drink, soy drink, vegetable powder (whole soybean powder, defatted soy flour, etc.), plant Contains protein (soy protein, wheat protein, etc.) and defatted soybeans.

  The pH of the non-fermentable acidic milk beverage of the present invention is not particularly limited as long as it is less than 6. However, considering the balance between deterioration and preservation in storage and distribution, the pH is preferably 2.8 to 5. 2, particularly preferably pH 3.3 to 4.4.

  If necessary, the non-fermentable acidic milk beverage can contain 1 ppm to 10% by mass of a high-intensity sweetener. The high-intensity sweetener of the present invention has a sweetness of several times to several tens of thousands of times as compared with sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, Examples include thaumatin, glycyrrhizin and neotame.

  As long as the above-described conditions are satisfied, the method for producing a non-fermentable acidic milk beverage is not particularly limited. For example, “adding a pH adjuster to a beverage base containing a milk component to make it acidic. "How to do" is common.

The thickening of the present invention is represented by the thickening rate. The term "thickening rate" as used herein is an index of thickening by blending stabilizers such as cellooligosaccharides and thickening stabilizers, and is represented by the following formula. Considering the influence on the mouth and over the throat, the thickening rate is preferably 100% or less, particularly preferably 80% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α is the viscosity (mPa · s) of the acidic milk beverage not containing the stabilizer, and β is the viscosity (mPa · s) of the acidic milk beverage containing the stabilizer.

The stability of the present invention is expressed based on the stabilization rate. The stabilization rate referred to here is an index of stability due to the blending of stabilizers such as cellooligosaccharides and thickening stabilizers. Based on the transmittance at 660 nm as measured with a spectrophotometer, It is expressed by the formula. If the stabilization rate is greater than 1%, it can be said that the stability has been improved.
Stabilization rate (%) = {(γ−δ) / γ} × 100
Here, γ is the transmittance (T%) of the acidic milk beverage not containing the stabilizer, and δ is the transmittance (T%) of the acidic milk beverage containing the stabilizer.

The food composition of the present invention includes all foods and drinks except foods and quasi drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law.
The food composition of the present invention is a composition generally provided as a food, for example, “gel foods such as jelly, pudding, and plant fermented food”, “ice cream, ice milk, lacto ice, sherbet” , Frozen yogurt and other frozen desserts ”,“ candy, gummy candies, troches, tablet confectionery, chocolate, biscuits, cookies, rice confectionery, Japanese confectionery, Western confectionery, snack confectionery, sugar confectionery, pudding, etc. ”,“ mayonnaise, dressing , Seasonings such as sauces and sauces ”,“ cooked products such as fries, croquettes, dumplings, Chinese buns ”,“ retort foods such as curry, hayashi, meat sauce, stew, soup ”,“ noodles, soup, Chilled foods such as processed vegetables and frozen foods "," hamburger, bacon, sausage, salamis Processed livestock products such as sage, ham, etc. ”,“ Boiled products such as salmon, chikuwa, fish ham / sausage, fried rice cake ”,“ Bread, raw noodles, dry noodles, macaroni, spaghetti, Chinese bun skin, cake mix, pre Wheat processed foods such as mixes, white sauce, dumplings, spring rolls, etc. "," Canned and bottling such as curry, sauce, soup, boiled, jam "," vegetable paste, minced meat, fruit paste, Paste such as seafood paste, "" fruit juice, pulp drink, vegetable drink, acid milk drink, milk drink, sterilized lactic acid bacteria drink, coffee drink, tea drink, green tea, matcha tea, cocoa drink, oolong tea, green tea, fruit milk, Taste drinks such as carbonated drinks and alcoholic drinks, "" Soy milk such as soy milk, prepared soy milk, soy milk drinks, fermented soy milk, and soy drinks "," Milks such as milk, processed milk, and low-fat milk , There is such as "whipped cream, condensed milk, butter, yogurt, dairy products such as cheese,""margarine, fat spreads, oils and fats processing products such as shortening".

  The pharmaceutical composition of the present invention is a pharmaceutical or quasi-drug composition defined by the Pharmaceutical Affairs Law, and examples thereof include solid preparations such as tablets, powders, fine granules, granules, extracts, and pills. In addition to the above solid preparations, they are used for foods such as confectionery, health foods, texture improvers, dietary fiber reinforcing agents, solid foundations, bath preparations, animal drugs, diagnostic agents, agricultural chemicals, fertilizers, ceramics catalysts, etc. Are also included in the present invention.

  Examples of the dosage form of the quasi-drug composition include, for example, “hairdressing preparations such as set lotions, hair sticks, hair creams, hair sprays, and hair liquids” and “hair conditioners such as hair tonics, hair treatments, and hair lotions”. , “Hair-washing agents such as scalp, hair-washing powder, shampoo”, “Hair rinses, oil-rinsing, cream-rinsing, body-rinsing, facial-rinsing, etc.”, “Cleansing cream, facial cleansing cream, cleansing milk, cleansing lotion, powder-washing etc. Face wash "," packs, oily creams, neutral creams, weakly acidic creams, milk lotions, skin milks "," dry skin lotions, skin lotions for normal skin, skin lotions for oily skin , Makeup for men, lotion, men lotion, after shave lotion "Lipsticks such as lipstick, lip gloss, lip balm", "Bath salt, bath oil and other bath cosmetics", "Cosmetic oil containing olive oil, baby oil, etc.", "Sunburn cosmetics", "Sunscreen" “Cosmetics”, “oral compositions such as toothpaste, toothpaste, and oral spray” may be used.

  The non-fermentable acidic milk drink of the present invention and the food composition or pharmaceutical composition containing it, as long as the effects of the present invention are not hindered, in addition to the above ingredients, the following food materials, food additives, You may mix | blend a pharmaceutical, a pharmaceutical additive, etc. suitably.

The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.

  Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, soybeans, sesame seeds, eggplants, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs (liquid eggs, egg yolk powder, etc.), cocoa powder, sugar and sugar alcohol , Meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, physiologically active substances (coenzyme Q10, α-lipoic acid, β- Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), al Cole, salt (minerals such as salt and Ca), seasoning (soy sauce, miso, vinegar, mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spice (cinnamon, pepper, chili, etc.) ) Etc.

  Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.

  Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include the above-mentioned high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, cedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (sucralose, trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, Laminaribiose, gentiobiose, lactose, sucrose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, g Cosyl sucrose, lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, trehalose, dextrin, cyclodextrin, branched cyclodextrin, gentiooligosaccharide, xylooligosaccharide, chitin Oligosaccharides, chitosan oligosaccharides, soybean oligosaccharides, raffinose, beet oligos, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltolitriitol , Maltotetritol, isomaltotetriitol, etc.), syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The chemical structure and properties (solid, liquid, granule, etc.) are not particularly limited.

  As coloring agents, β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, goryan, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, benichouji, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.

  Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols.

  Examples of the thickening gelling agent include alginic acid and a salt thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium, hydroxypropylmethylcellulose, sodium starch glycolate, sodium starch phosphate, Methyl cellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddy gum, dammar resin, tragacanth gum, peach resin, peach seed gum, cassia gum, guar gum, guar gum degradation product, locust bean gum, tara gum, Psyllium seed gum, mackerel mugwort seed gum, sesbania gum, tamarind seed gum , Gellan gum, triacantosum, alginic acid and its salts, carrageenan, fukuronori extract, fercellan, aloe vera extract, okra extract, yellow aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium broth, azotobacter Vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto gum, pullulan, soy polysaccharide, water-soluble hemicellulose, carrageenan, macrohomopsis gum, ramzan gum, Levan, yeast cell wall, microfibrous cellulose and formulations thereof, bacterial cellulose and formulations thereof, crystalline cellulose and formulations thereof, powdered cellulose and Formulation, chitin, chitosan, glucosamine, Oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, furcellaran, fucoidan, and gelatin.

  As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.

Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.
Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.
Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.

Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

  Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.

<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<Viscosity and thickening rate>
After the production, acidic milk beverage stored at 10 ° C. for 24 hours was shaken up and down to make it uniform and filled into a beaker or an adapter. Furthermore, it set to the rotational viscometer (B type viscometer, the Toki Sangyo Co., Ltd. make, "TV-10 type"), the viscosity after 60 second was read, and the viscosity was measured. The rotor rotation speed was 60 rpm, and the rotor and adapter were appropriately changed depending on the viscosity.

Using the viscosity value measured above, the thickening rate was calculated according to the following formula. The term "thickening rate" as used herein is an index of thickening by blending stabilizers such as cellooligosaccharides and thickening stabilizers, and is represented by the following formula. Considering the influence on the mouth and over the throat, the thickening rate is preferably 100% or less, particularly preferably 80% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α is the viscosity (mPa · s) of the acidic milk beverage not containing the stabilizer, and β is the viscosity (mPa · s) of the acidic milk beverage containing the stabilizer.

<PH>
The pH was measured with a pH meter (“HM-50G type” manufactured by Toa DKK Corporation).

<Transmissivity and stability>
The produced acidic milk beverage is filled into a 100 mL cylindrical sample bottle up to a height of 10 cm from the bottom and stored at 10 ° C. for 3 weeks. After storage, the sample was placed in a stationary state with a spoid inserted into the position 5 cm from the bottom and sucked to obtain a sample.
The sample was injected into a dedicated cell, and the transmittance at 660 nm was measured with a spectrophotometer (UV-VIS spectrophotometer, manufactured by Shimadzu Corporation, “UV-2500PC”). However, when the transmittance is too low, the transmittance may be obtained by diluting with water. However, the dilution factor is the same as the sample to be compared.

The stability of the present invention is expressed based on the stabilization rate. The stabilization rate referred to here is an index of stability due to the blending of stabilizers such as cellooligosaccharides and thickening stabilizers. Based on the transmittance at 660 nm as measured with a spectrophotometer, It is expressed by the formula. If the stabilization rate is greater than 1%, it can be said that the stability has been improved.
Stabilization rate (%) = {(γ−δ) / γ} × 100
Here, γ is the transmittance (T%) of the acidic milk beverage not containing the stabilizer, and δ is the transmittance (T%) of the acidic milk beverage containing the stabilizer.

<Food texture evaluation of acidic milk beverage (paste-like feeling)>
After production, after storage at 10 ° C for 2 hours, the texture evaluation was conducted by 10 healthy men and women (20 people in total), with a score of “3 points / person” and scored according to the following criteria. Evaluation was performed.
3 points: equal to or better than the standard (same as the standard, or less pasty feeling than the standard)
2 points: Inferior to standard (feels more pasty than standard)
1 point: Remarkably inferior to the standard (I feel the pasty feeling remarkably stronger than the standard)
The obtained total value was evaluated according to the following criteria.
○: Equal to or higher than the standard (51 points ≤ total value)
×: Inferior to the standard (total value <51 points)

<Food texture evaluation of acid milk drinks (over the throat)>
After production, after storage at 10 ° C for 2 hours, the texture evaluation was conducted by 10 healthy men and women (20 people in total), with a score of “3 points / person” and scored according to the following criteria. Evaluation was performed.
3 points: equal to or better than the standard (equivalent to the standard, or better over the standard)
2 points: Inferior to the standard (the throat is worse than the standard)
1 point: significantly inferior to the standard (the pasty feeling is significantly worse than the standard)
The obtained total value was evaluated according to the following criteria.
○: Equal to or higher than the standard (51 points ≤ total value)
×: Inferior to the standard (total value <51 points)

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (5).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Water dissolved), adecanol 1mL, crystalline cellulose (Asahi Kasei Chemicals Co., Ltd.) Was inoculated into Company Ltd. "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..
During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.

Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.
The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .

The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.
The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.

  100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Granulated sugar (Daiichi Sugar Industry Co., Ltd.)
(3) Aspartame (Ajinomoto Co., Inc.)
(4) Pectin (Made by Unitech Foods)
(5) Sodium carboxymethylcellulose (Daiichi Kogyo Seiyaku Co., Ltd.)

[Example 1]
According to the composition of Table 1, an acidic milk beverage A having a non-fat milk solid content of 2.5% was produced.
Non-fat dry milk (manufactured by Snow Brand Milk Products Co., Ltd.) was added to a 40 ° C. solution in which cellobiose and granulated sugar were dissolved, and the mixture was dissolved by stirring at 400 rpm for 8 minutes.
While continuing stirring, the mixture is cooled to 25 ° C., and 50% lactic acid and DL-malic acid dissolved in a small amount of water are added. Further, sodium citrate is added in an external ratio to adjust the pH, and 0.1% by mass of yogurt flavor (Fuji Fragrance Chemical Co., Ltd.) is added and stirred for 5 minutes.

The above solution was homogenized at a pressure of 15 MPa using a high-pressure homogenizer (APV Gaulin, “15MR-8TA”), sterilized at 85 ° C., filled into a container, and an acidic milk beverage A did. The pH was 3.6.
Table 2 shows the results of thickening rate, stability, and texture evaluation (paste-like feeling, throat feeling) of the obtained acidic milk beverage A. Compared with the standard shown in Comparative Example 1, no signs of thickening were observed, the stability was improved, and the texture was good.

[Example 2]
Table 2 shows the results of producing and evaluating an acidic milk beverage B having a non-fat milk solid content of 2.5% in the same manner as in Example 1 according to the formulation in Table 1. The pH was 3.6.
Compared with the standard shown in Comparative Example 1, no signs of thickening were observed, the stability was improved, and the texture was good.

[Example 3]
Table 2 shows the results of producing and evaluating an acidic milk beverage C having a non-fat milk solid content of 2.5% in the same manner as in Example 1 according to the formulation in Table 1. The pH was 3.6.
Compared to the standard shown in Comparative Example 4, no signs of thickening were observed, stability was improved, and the texture was good.

[Example 4]
40% by mass of the acidic milk beverage B of Example 2 and 60% by mass of 100% apple fruit juice (manufactured by AEON Co., Ltd.) stored for 3 weeks at 10 ° C. Table 3 shows the results of preparing and evaluating the beverage D. The pH was 3.8.
The texture of the obtained fruit juice-containing milk beverage D was equivalent to that of Comparative Example 5, which was a reference.

[Comparative Example 1]
Table 2 shows the results of producing and evaluating an acidic milk beverage E having a non-fat milk solid content of 2.5% in the same manner as in Example 1 according to the formulation in Table 1. The pH was 3.6.
The stability of the obtained acidic milk beverage E was significantly inferior compared with Examples 1 and 2.

[Comparative Example 2]
Table 1 shows the results of producing and evaluating an acidic milk beverage F having a solid content of non-fat milk of 2.5% in the same manner as in Example 1 using pectin instead of cellooligosaccharide according to the composition of Table 1. It was shown in 2. The pH was 3.6.
Although the obtained acidic milk drink F was improved in stability as compared with the standard shown in Comparative Example 1, thickening occurred and the texture (paste-like feeling, throating) deteriorated.

[Comparative Example 3]
According to the composition of Table 1, an acidic milk beverage G having a nonfat milk solid content of 2.5% was produced and evaluated in the same manner as in Example 1 using sodium carboxymethylcellulose instead of cellooligosaccharide. Are shown in Table 2. The pH was 3.6.
Although the obtained acidic milk drink G was improved in stability as compared with the standard shown in Comparative Example 1, thickening occurred and the texture (paste-like feeling, over the throat) deteriorated.

[Comparative Example 4]
Table 2 shows the results of producing and evaluating an acidic milk beverage H having a non-fat milk solid content of 2.5% in the same manner as in Example 1 according to the formulation in Table 1. The pH was 3.6.
The stability of the obtained acidic milk beverage H was significantly inferior compared with Example 3.

[Comparative Example 5]
Instead of the acidic milk beverage B of Example 2, the acidic milk beverage E of Comparative Example 1 was used to produce a fruit juice-containing milk beverage I in the same manner as in Example 4, and the evaluation results are shown in Table 3. Show. The pH was 3.8.
In addition, the acidic milk beverage E used here had a problem in production because of the strong adhesion of the precipitate generated by storage to the container.

[Comparative Example 6]
Instead of the acidic milk beverage B of Example 2, the acidic milk beverage F of Comparative Example 2 was used to produce a fruit juice-containing milk beverage J in the same manner as in Example 4, and the evaluation results are shown in Table 3. Show. The pH was 3.8.
The texture of the obtained fruit juice-containing milk beverage J was inferior to the standard shown in Comparative Example 5.

  The present invention can provide a non-fermentable acidic milk drink with low calorie, low viscosity and improved stability by blending cellooligosaccharide, which is difficult to digest, and a pH adjuster. It is. That is, it is possible to provide a product having an excellent appearance and a good texture.

Claims (4)

A non-fermentable acidic milk beverage comprising cellooligosaccharide and a pH adjuster, having a nonfat milk solid content of 0.3 to 8% by mass and a pH of 3.3 to 4.4. The non-fermentable acidic milk beverage according to claim 1, wherein the non-fat milk solid content is 1 to 5% by mass. The non-fermentable acidic milk beverage according to claim 1, further comprising 1 ppm to 10% by mass of a high-intensity sweetener. The non-fermentable acidic milk beverage according to any one of claims 1 to 3, wherein the thickening rate represented by the following formula is 100% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α is the viscosity (mPa · s) of the acidic milk beverage not containing the stabilizer, and β is the viscosity (mPa · s) of the acidic milk beverage containing the stabilizer.