JP4797206B2 - Acid milk beverage stabilizer and acid milk beverage - Google Patents

Description

  The present invention relates to a stabilizer for acidic milk beverages comprising a monoester-type phosphate starch hydrolyzate and an acidic milk beverage containing the stabilizer.

Non-starch polysaccharides (gum) such as pectin, carboxymethylcellulose, and soybean polysaccharide have been conventionally used as stabilizers to prevent precipitation of milk proteins in acidic milk beverages (Patent Documents 1 to 3).
Milk protein (casein) has an approximately spherical submicelle assembly structure that is retained by hydrophobic bonds and salt bridges. These submicelles that are conformally stabilized become destabilized at a pH below about 5.2 and begin to solidify. Destabilization is maximal at the isoelectric point of casein, which is the standard pH of fermented milk beverages including drink yogurt, at a pH of about 4.6.

Traditionally, gums such as high methoxy pectin have been added to such beverages in order to stabilize the beverage by preventing protein precipitation. Pectin is believed to adsorb to the surface of the casein assembly, presumably by electrostatic attraction, to act as a dispersant and to prevent aggregation due to the electronic and / or conformational properties of the adsorbed casein / pectin particles. In addition, soybean polysaccharide is used as a stabilizer for acidic milk beverages for the same purpose.
Such gums are expensive ingredients, especially compared to starch. Therefore, gum replacements are desired to reduce the cost of acidic milk beverages. However, removing or reducing gums has a negative impact on beverage stability and other sensory and structural properties.

In order to solve these problems, it has been proposed to use non-degradable, non-crosslinked or low-temperature-soluble starch containing phosphate starch as a stabilizer for acidic milk beverages (Patent Document 4).
These starches can be used to stabilize high-viscosity acidic milk beverages such as drink yogurt, but when used as stabilizers for acidic milk beverages with low non-fat solids, their own viscosity is high. Insufficient effect.
On the other hand, although several techniques relating to a method for producing a phosphorylated saccharide composition obtained by hydrolysis of phosphate starch and its use have been disclosed, their use in acidic milk beverages has not been disclosed (patent document) 5-6).
Accordingly, there continues to be a need for stabilizers that can replace expensive components such as gums and maintain acceptable sensory and structural properties while imparting stability to acidic milk beverages.

JP-A-11-225669 JP 2001-314152 A JP-A-2005-245217 JP 2004-33208 A JP 2006-249316 A JP2007-20567

The object of the present invention is to provide a stabilizer for acidic milk beverages.
Another object of the present invention is to provide an inexpensive stabilizer for acidic milk beverages having a relatively low non-fat solid content.
Still another object of the present invention is to provide an acidic milk drink containing the stabilizer.

As a result of repeated studies to solve the above problems, the present inventors have found that a specific monoester-type phosphate starch hydrolyzate is suitable for this purpose, and have reached the present invention.
That is, this invention provides the stabilizer of the following acidic milk drink, and the acidic milk drink stabilized by this.
1. A stabilizer for acidic milk beverages containing, as an active ingredient, a monoester-type phosphate starch hydrolyzate whose viscosity of a 20% by mass aqueous solution is 2000 mPa · s or less.
2. The stabilizer according to 1 above, wherein the monophosphorus phosphate hydrolyzate has a bound phosphorus content of 0.20% by mass or more.
3. The monoester phosphate phosphate hydrolyzate is a product of acid, heat and / or enzyme degradation of monoester phosphate starch obtained by a process of acid degradation at the time of phosphate esterification of starch and then enzymatic degradation. The stabilizer according to 1 or 2 above.
4). The acidic milk drink containing the stabilizer of any one of said 1-3.
5. 5. The acidic milk beverage according to 4 above, wherein the non-fat solid content of the acidic milk beverage is 3% by mass or less.

  The stabilizer of the present invention can impart stability to an acidic milk beverage while maintaining the sensory and structural characteristics of the acidic milk beverage, and is inexpensive. The stabilizer of the present invention effectively exhibits a stabilizing effect as a stabilizer for an acidic milk beverage having a low nonfat solid content.

In the present invention, the acidic milk drink is milk produced by a method including a step of fermenting with lactic acid bacteria such as dairy lactic acid bacteria drink (including live bacteria and sterilized types), lactic acid bacteria drink (including live bacteria and sterilized types) It refers to beverages, acidic milk beverages produced by a method that does not include a lactic acid fermentation step, and foods containing those beverages. Here, the raw material is not limited to milk, but also includes liquid milk such as processed milk, skim milk powder, whole milk powder, soy milk, and the like. Moreover, there is no limitation in particular as lactic acid bacteria which can be used as a starter, The bacteria generally used for lactic acid bacteria fermentation in the food industry can be used.
The stabilizer of the present invention has a low non-fat solid content, for example, an acidic milk beverage of about 0.2 to 1.0% by mass, for example, effective as a stabilizer for calpis water in the trade name. Provides a stabilizing effect.

  The monoester-type phosphate starch hydrolyzate used in the present invention has a sugar chain of the monoester-type phosphate starch partially hydrolyzed, and 30% of a 20% by mass aqueous solution measured with a B-type viscometer. The viscosity at 2000 ° C. is 2000 mPa · s or less. The monoester-type phosphate starch hydrolyzate used in the present invention is phosphorylated after the hydrolysis and / or the low molecular weight phosphate starch produced by degradation after phosphorylation in the production process of monoester-type phosphate starch. Any of the low molecular phosphate phosphates produced by Hereinafter, in the present specification, the monoester-type phosphate starch hydrolyzate used in the present invention is also simply referred to as “phosphate starch hydrolyzate”.

The higher the bound phosphorus content of the phosphate starch hydrolyzate used in the present invention, the higher the effect of stabilizing the acidic milk beverage. Specifically, it is preferably 0.20% by mass or more. In view of the balance between the degree of stabilization and the resulting stabilizing effect, the bound phosphorus content is suitably up to about 1% by mass. If the bound phosphorus content is less than 0.20% by mass, the effect of stabilizing the acidic milk beverage tends to be insufficient.
Moreover, since the effect of stabilizing an acidic milk beverage is affected by the viscosity of the phosphate starch hydrolyzate, the viscosity in a 20% by mass aqueous solution must be 2000 mPa · s or less, preferably 5 to 5 mPa · s. 100 mPa · s, more preferably 10 to 30 mPa · s. If the viscosity is outside this range, it is often difficult to stabilize the acidic milk beverage. However, the viscosity is affected by the bound phosphorus content and degree of degradation of the starch phosphate hydrolyzate. If the bound phosphorus content is the same, the viscosity decreases depending on the degree of degradation, and conversely if the degree of degradation is the same. The viscosity increases depending on the bound phosphorus content.

The phosphate starch hydrolyzate used in the present invention can be produced by using a conventionally known general method. For example, α-amylase, β-amylase, or a combination thereof may be allowed to act on monoester phosphate phosphate to cause hydrolysis. As the monoester phosphate starch, it is possible to use a natural phosphate starch containing a monophosphate ester, but use a monoester phosphate starch obtained by reacting a general starch with a phosphorylating agent. (Patent Documents 4 to 6).
For example, when starch is sprayed with an aqueous solution of phosphate such as monosodium phosphate, or after starch is immersed in an aqueous solution of phosphate and filtered and dried, it is 90-100 until the water content becomes less than 5% by mass. Preheat at <RTIgt; C </ RTI> and then roast at 150 <0> C for 10 to 120 minutes. After cooling, a monoester-type phosphate starch hydrolyzate can be obtained by washing with 50% by mass methanol and then 95% by mass ethanol and drying.

Although the raw material starch used for manufacture of a monoester type | mold phosphate starch is not specifically limited, Preferably it is a waxy starch derived from a rice or corn. When waxy starch is used as a raw material, the stabilizing effect on the acidic milk beverage of the resulting phosphorylated saccharide composition is further enhanced.
In addition, when producing a monoester phosphate starch by reacting a general starch with a phosphorylating agent, the monoester phosphate starch generated when the pH of the phosphorylating agent is lowered and heated is subject to hydrolysis. The low molecular weight starch or the low molecular weight starch may be phosphorylated to produce a low molecular weight phosphate starch. Such a low molecular weight phosphate starch is also a phosphate starch hydrolyzate of the present invention. include. Also included in the phosphate starch hydrolyzate of the present invention is a starch degradation product in which potato starch as a naturally occurring phosphate starch is decomposed with an acid or enzyme and the phosphoric acid-containing component is separated to increase the phosphoric acid content. It is.
The degree of degradation of the phosphate starch hydrolyzate can be relatively evaluated by the viscosity at 30 ° C. of the 20 mass% aqueous solution.

The total phosphorus content in the sample is measured as inorganic phosphorus by wet ashing the sample. Specifically, 1 g of a sample is placed in a container, and 5 ml of 60% by mass perchloric acid and 10 ml of 60% nitric acid are added thereto, and the mixture is incinerated by heating in a draft. On the other hand, the free inorganic phosphorus content in the sample before ashing is measured by the Fiske-Subbarow method. The measured value is displayed in mass% with respect to the dry mass. The bound phosphorus content is calculated by the following formula.
Bound phosphorus content (mass%) = total phosphorus content (mass%) − inorganic phosphorus content (mass%)
Since the higher the bound phosphorus content of the phosphate starch hydrolyzate used in the present invention, the higher the bound phosphorus content of the monoester phosphate starch used as the raw material is desirable, specifically 0.20 mass. % Or more, more preferably 0.5 to 1.5% by mass.
The phosphate starch hydrolyzate thus prepared can be used as an inexpensive stabilizer for acidic milk beverages. A general addition amount is 0.5 to 2.0% (w / v) although it depends on the type of the acidic milk beverage.

When producing an acidic milk beverage using the stabilizer of the present invention, the method of addition is the same as that of conventionally used stabilizers such as soybean polysaccharides and pectin, and the stabilizer and milk protein are dissolved in an aqueous solution. An example is a method in which the pH is adjusted to about 3.3 to 4.2 after mixing in the mixture and sterilized by heating at 85 to 95 ° C. for 1 to 30 minutes.
The effect of the stabilizer on the acidic milk beverage of the present invention can be evaluated, for example, by the following method. That is, skim milk powder is suspended in water to 2% by mass and homogenized at 5000 rpm for 5 minutes. On the other hand, a 1-2% by mass aqueous solution of the sample is prepared. While stirring with a magnetic stirrer, both are mixed in equal amounts and adjusted to pH 3.7 with 5% by mass citric acid. The average particle size of the suspension is measured using a particle size distribution measuring device (SALD-1000 type) manufactured by Shimadzu Corporation. If the average particle size is 5.0 μm or less, it is selected as a stabilizer candidate, further heated at 85 ° C. for 30 minutes, measured again, and if the average particle size is 1.0 μm or less, it is stabilized. Evaluate it as effective.

Hereinafter, although a reference example and an example explain the present invention still in detail, the present invention is not limited to these examples.
Example 1 (Preparation of phosphate starch hydrolyzate)
Prototype 1
Waxy corn starch (5.26 kg) was immersed in 7.2 kg of water in which 300 g of monosodium phosphate and 600 g of disodium phosphate were dissolved, and stirred for 30 minutes. Thereafter, the product after centrifugation and dehydration was dried with a shelf dryer at 45 ° C. for 20 hours. This was preliminarily dried at 45 ° C. for 2 hours until the water content became 5% by mass or less in a roasting machine, then roasted at 150 ° C. for 60 minutes, washed with 10 times the amount of 50% by mass methanol, and further 95 It was washed with mass% ethanol and dried to obtain undegraded phosphate starch (Prototype 1).

Prototype 2
5.84 kg of waxy corn starch was put in a roaster, and an aqueous solution in which 500 g of monosodium phosphate was dissolved in 600 g of water was sprayed while heating and stirring at 45 ° C. Pre-dried for hours. Next, it was roasted at 150 ° C. for 10 minutes, washed with 10 times 50% by mass of methanol, further washed with 95% by mass of ethanol and then dried to obtain a phosphate starch hydrolyzate (prototype 2). .

Prototype 3
A phosphate starch hydrolyzate (prototype 3) was obtained in the same manner as in prototype 2, except that the baking time was 80 minutes.
Prototype 4
Β-Amylase (Biozyme M5, Amano Enzyme Co., Ltd.) 0.05 mass% (mass% relative to prototype 3) was reacted at 65 ° C. for 2 hours to 1 kg of prototype 3 dispersed in 2 kg of water. Thereafter, the reaction was stopped by holding at 85 ° C. for 10 minutes. What filtered this using diatomaceous earth as a filter aid was spray-dried, and the phosphate starch hydrolyzate (prototype 4) was obtained.

Prototype 5
1 kg of Prototype 3 dispersed in 2 kg of water was reacted with α-amylase (Chrytase L1, Amano Enzyme Co., Ltd.) 0.02% by mass (mass% with respect to Prototype 3) at 85 ° C. for 15 minutes. After that, the reaction was stopped by holding at 95 ° C. for 10 minutes, and further 0.05% by mass of β-amylase (Biozyme M5, manufactured by Amano Enzyme Co., Ltd.) (mass% with respect to prototype 3) was reacted at 65 ° C. for 2 hours. Then, the reaction was stopped by holding at 85 ° C. for 10 minutes. What filtered this using diatomaceous earth as a filter aid was spray-dried, and the phosphate starch hydrolyzate (prototype 5) was obtained.
Prototype 6
1 kg of Prototype 3 dispersed in 2 kg of water was reacted with α-amylase (Chrytase L1, Amano Enzyme Co., Ltd.) 0.02% by mass (mass% with respect to Prototype 3) at 85 ° C. for 1 hour. Thereafter, the reaction was stopped by holding at 95 ° C. for 10 minutes. What filtered this using diatomaceous earth as a filter aid was spray-dried, and the phosphate starch hydrolyzate (prototype 6) was obtained.
Prototype 7
1 kg of Prototype 2 dispersed in 2 kg of water was reacted with α-amylase (Chrytase L1, Amano Enzyme Co., Ltd.) 0.04% by mass (mass% with respect to Prototype 2) at 85 ° C. for 15 minutes. After that, the reaction was stopped by holding at 95 ° C. for 10 minutes, and further 0.05% by mass of β-amylase (Biozyme M5, Amano Enzyme Co., Ltd.) (mass% with respect to prototype 2) was reacted at 65 ° C. for 2 hours. Then, the reaction was stopped by holding at 85 ° C. for 10 minutes. What filtered this using diatomaceous earth as a filter aid was spray-dried, and the phosphate starch hydrolyzate (prototype 7) was obtained.

Example 2 (Measurement of phosphorus content and viscosity of phosphate starch hydrolyzate)
In order to measure the phosphorus content of the phosphate starch hydrolyzate, 0.1% by mass of α-amylase (Termamyl 120L, Novozymes Japan Ltd.) (vs. dry sample) was added to each prototype at 95 ° C., 10 ° C. A homogeneous solution was prepared by thermal decomposition for minutes. Immediately after cooling with tap water, hydrochloric acid was added to adjust the pH to 2, and then the inorganic phosphorus content was measured by the Fishe-Subbarow method. The total phosphorus content was measured by subjecting the sample adjusted to pH 2 when measuring the inorganic phosphorus content to wet ashing, and then measuring inorganic phosphorus.
Moreover, 20 mass% aqueous solution of each prototype was prepared, and the viscosity in 30 degreeC was measured with the B-type viscometer. Table 1 shows the results of measurement of phosphorus content and viscosity.

Example 3 (Measurement of Stabilization Effect of Prototype on Milk Protein Solution)
Using the prototype obtained in Example 1, the effect on the stabilization of the milk protein solution under acidic conditions was investigated. After mixing 50 g of a 1% by weight aqueous solution of skim milk powder and 50 g of a 2% by weight aqueous solution of a prototype which had been dissolved by heating in advance, the pH was lowered to 3.7 with a 5% by weight aqueous citric acid solution while stirring. The average particle size of the suspended particles of this mixed solution was measured using a particle size distribution measuring device (model SALD-1000, manufactured by Shimadzu Corporation) before heating and after heating at 85 ° C. for 30 minutes. The results are shown in Table 2.

From the results of Tables 1 and 2, it can be confirmed that the decomposed phosphate starch (phosphate starch hydrolyzate) is more effective in stabilizing the milk protein than the undegraded phosphate starch (prototype 1). It was.
Example 4 (Prototype of acidic milk beverage)
An acidic milk drink was made using the prototype 5 obtained in Example 1. After mixing 25 g of a 4% by weight aqueous solution of skim milk powder and 25 g of a 4% by weight aqueous solution of Prototype 5 dissolved in advance, 22% by weight of fructose-glucose liquid sugar, 0.4% by weight of citric acid and 0% of sodium citrate are mixed. . 50 g of an aqueous solution containing 1% by mass was added. This is T.W. K. Homogenized at 5,000 rpm for 5 minutes with a homomixer (Primics Co., Ltd.), further homogenized at 200 kg / cm ² with a high-pressure homogenizer (Invensys Systems Japan APV Co., Ltd.), and then sterilized at 85 ° C. for 30 minutes. . The average particle size of the obtained acidic milk beverage was measured using a particle size distribution measuring device. The results are shown in Table 3.

From the results in Table 3, it was confirmed that the prototype of the present invention was effective in stabilizing the acidic milk beverage.
Example 5 (Preparation and Evaluation of Phosphate Starch Hydrolyzate Derived from Non-waxy Starch)
5 kg of tapioca starch was immersed at 25 ° C. in 6.0 kg of water in which 500 g of monosodium phosphate was dissolved, and stirred for 30 minutes. Thereafter, the product that had been centrifuged and dehydrated was dried with a shelf dryer. This was pre-dried at 95 ° C. until the water content became 5% by mass or less in a roaster, then roasted at 150 ° C. for 60 minutes, washed with 10 times the amount of 50% by mass, and further 95% by mass. After washing with ethanol, it was dried at 45 ° C. to obtain a phosphate starch hydrolyzate. Α-amylase (Chrytase L1, Amano Enzyme Co., Ltd.) 0.04 mass% (mass% based on phosphate starch hydrolyzate) was reacted at 85 ° C. for 15 minutes to 1 kg of the mixture dispersed in 2 kg of water. After that, the reaction was stopped by holding at 95 ° C. for 10 minutes, and 0.05% by mass of β-amylase (Biozyme M5, manufactured by Amano Enzyme Co., Ltd.) 0.05% by mass (mass% with respect to phosphate starch hydrolyzate) at 65 ° C. After reacting for 2 hours, the reaction was stopped by holding at 85 ° C. for 10 minutes. What filtered this using diatomaceous earth as a filter aid was spray-dried, and the phosphate starch hydrolyzate (prototype 8) was obtained. The bound phosphorus content and viscosity of prototype 8 were 1.23 mass% and 20 mPa · s, respectively.
Furthermore, the effect on the stabilization of the milk protein solution under acidic conditions was examined using prototype 8. After mixing 50 g of a 2% by weight aqueous solution of skim milk powder and 50 g of a 2% by weight aqueous solution of a prototype that had been dissolved by heating in advance, the pH was lowered to 3.7 with an aqueous 5% by weight citric acid solution while stirring. After heating this mixed liquid at 85 ° C. for 30 minutes, the average particle diameter of the suspended particles was measured using a particle size distribution analyzer (type SALD-1000, manufactured by Shimadzu Corporation), and was found to be 0.50 μm. .
From the above result, the stabilizing effect with respect to acidic milk drink was confirmed also about the starch hydrolyzate derived from starch which is not waxy.

Claims (4)

A 20% by mass aqueous solution having a viscosity of 10 to 2000 mPa · s and a bound phosphorus content of 0.20 to 1.0% by mass for an acidic milk beverage containing a monoester phosphate starch hydrolyzate as an active ingredient Stabilizer. The monoester phosphate phosphate hydrolyzate is a product of acid, heat and / or enzyme degradation of monoester phosphate starch obtained by a process of acid degradation at the time of phosphate esterification of starch and then enzymatic degradation. The stabilizer according to claim 1. The acidic milk drink containing the stabilizer of Claim 1 or 2 . Nonfat solids content of the acidic milk drink of 3 mass% or less, according to claim 3 acidic milk beverages.