JP4852525B2 - Alginic acid-containing acidic milk beverage - Google Patents

Description

  The present invention relates to an acidic milk beverage containing alginic acid.

In recent years, with increasing awareness of health, there has been a great interest in functional food materials, and among them, there is an increasing demand for effective intake of dietary fiber, which Japanese people tend to lack.
A beverage form is desirable for reasonably ingesting a large amount of dietary fiber, and a dietary fiber material that is easy to drink even if a large amount of dietary fiber is blended is desirable. As such a dietary fiber material, alginate which is a water-soluble acidic polysaccharide is mentioned. As a beverage for taking alginic acid and its salts as dietary fiber, for example, a vegetable juice beverage has been reported (Patent Document 1).

On the other hand, acidic milk drinks are widely drinked because they are highly nutritious drinks containing milk components such as soy milk and cow milk. However, acidic milk beverages have a problem that proteins tend to coagulate, aggregate and precipitate, and it is therefore difficult to add a high concentration of alginic acid. Regarding stabilization of acidic milk beverages, a technique of adding methoxy pectin, particularly pectin, tamarind seed polysaccharide, guar gum, etc., particularly high methoxy pectin as a stabilizer is disclosed (Patent Document 2). However, the amount of high methoxy pectin is brownish brown, and the resulting precipitate is brownish brown, so the amount used is limited. Further, although a technique using alginic acid as a stabilizer is also disclosed (Patent Document 3), it is limited to alginic acid that dissolves in a pH range of 4.5 or less, and is used as a stabilizer. The amount was about 0.2% by mass and was not large.
JP 2006-271255 A JP 60-256372 A Japanese Patent Laid-Open No. 3-206838

The present inventors have studied to obtain an acidic milk drink containing a high concentration of alginic acid, but prepared an acidic milk drink containing 0.3% by mass or more of the sodium salt most commonly used as an alginate, It was found that there was a problem that milk components aggregated, precipitation occurred, and the commercial value was significantly impaired. Even when pectin, which is widely known as a stabilizer, is used as a method for preventing aggregation and precipitation of milk components, the effect of suppressing aggregation and precipitation was not sufficient.
Accordingly, an object of the present invention is to provide an alginic acid-containing acidic milk beverage in which aggregation and precipitation of milk components are suppressed in an acidic milk beverage containing alginic acid at a high concentration.

  In order to obtain a stable acidic milk beverage blended with a high concentration of alginic acid, the present inventors have conducted extensive research, and in addition to high methoxy pectin, by adjusting the potassium concentration blended in the acidic milk beverage. The present inventors have found that an acidic milk beverage that does not cause aggregation or precipitation of milk components can be obtained even if it contains a high concentration of alginic acid.

That is, the present invention includes the following components (A), (B) and (C),
(A) Alginic acid 0.3-8 mass%
(B) High methoxy pectin 0.01-1 mass%
(C) Potassium 0.06-2 mass%
An acidic milk beverage containing

  According to the present invention, it is possible to provide an alginic acid-containing acidic milk beverage in which aggregation and precipitation of milk components are suppressed while containing a high concentration of alginic acid. In addition, an alginic acid-containing acidic milk beverage that is preferable in appearance and texture can be provided.

  The content of (A) alginic acid in the acidic milk beverage is 0.3 to 8% by mass in the acidic milk beverage. Moreover, it is preferable that the alginic acid in the drink of this invention is a dissolved state. This content range corresponds to a volume of about 50 mL to about 1330 mL in terms of volume when 4 g of alginic acid is ingested. When the content is 0.3% by weight or more, sufficient dietary fiber can be ingested. Moreover, by setting it as 8 mass% or less, excessive thickening can be avoided, sufficient suppression of separation precipitation and the deterioration of palatability by the alginate-derived flavor and texture can be avoided. From the viewpoint of obtaining an easy-to-drink amount and texture per one time, 0.5 to 6% by mass is preferable, and 0.7 to 4% by mass is more preferable.

In addition, alginic acid may exist as a salt in the compounded product, but in this specification, alginic acid in a free acid state and alginic acid salt are not distinguished from each other, and may be simply expressed as alginic acid. In addition, the amount of alginic acid or alginic acid salt is all converted to sodium salt as described later, quantified, and expressed as a numerical value converted to alginic acid.
The amount of (A) alginic acid in the acidic milk beverage in the present invention refers to the amount measured by the following (measurement and quantification method of average molecular weight of alginic acid).

Alginic acid is preferably low molecular weight in order to make the acidic milk beverage low in viscosity and easy to drink. It is preferable to use those having a weight average molecular weight of 50,000 to 200,000, preferably 20,000 to 100,000, more preferably 30,000 to 70,000 by GPC measurement.
The average molecular weight of (A) alginic acid in the present invention can be measured by the following (measurement and quantitative method of average molecular weight of alginic acid).
The alginic acid in the present invention is preferably water-soluble.

  In addition, (A) alginic acid may be derived from an alkali metal salt such as sodium salt or potassium salt or an alginic acid salt such as ammonium salt. For example, examples of sodium alginate include sodium alginate having a low molecular weight, such as product name: Sorgin (Kaigen Co., Ltd.) and product name: Kimika Argin SKAT-ULV (Kimika Co., Ltd.). Is called low molecular weight sodium alginate). As examples of potassium alginate, those obtained by subjecting these low molecular weight sodium alginate to potassium substitution treatment (hereinafter referred to as low molecular weight potassium alginate) can be used. However, the examples are not limited to these examples as long as they are sodium alginate and potassium alginate.

(B) High methoxy pectin is a polysaccharide mainly composed of methylated galacturonic acid and / or galacturonic acid, and refers to pectin in which the proportion of methylated galacturonic acid accounts for 50% by weight or more of all galacturonic acids.
Such high methoxy pectin is commercially available, for example the genu pectin type JM-150-J of the genuine pectin product.

  The content of (B) high methoxy pectin in the acidic milk beverage is 0.01 to 1% by mass, and the viscosity of the acidic milk beverage does not become too high in such a range, and the effect of suppressing aggregation and precipitation is obtained. be able to. Moreover, the thing in which the brown coloration is not conspicuous can be obtained. From this viewpoint, 0.01 to 0.8 mass% is preferable, and 0.01 to 0.6 mass% is more preferable. The amount of (B) high methoxy pectin in the acidic milk beverage in the present invention can be measured by the below-mentioned (quantitative method for high methoxy pectin).

  (C) Potassium in an acidic milk beverage may be derived from not only alginate but also additives such as milk components and seasonings. The content of potassium in the acidic milk beverage is 0.06 to 2% by mass. When 0.06% by mass or more, a sufficient coagulation / precipitation suppressing effect is obtained, and when it is 2% by mass or less, a flavor balance as an acidic milk beverage can be obtained. From this viewpoint, 0.06 to 1.5 mass% is preferable, 0.08 to 1.2 mass% is more preferable, and 0.08 to 0.7 mass% is more preferable.

  Sodium / potassium (mass ratio) in an acidic milk beverage is a value obtained by dividing the mass% concentration of sodium contained in an acidic milk beverage by the mass% concentration of potassium. The origin of sodium and potassium is not only alginate, but milk Any of additives such as ingredients and seasonings may be used. By containing a sufficient amount of potassium relative to the sodium content, the effect of suppressing aggregation / precipitation can be remarkably exhibited, and the sodium / potassium ratio is preferably 0 to 5.2, more preferably 0 to 5. 0.1 to 4.6 are more preferable. The amount of sodium and potassium in the present invention can be measured by the later-described (quantitative method of sodium and potassium).

  The content of sodium in the acidic milk beverage of the present invention is preferably 0.6% by mass or less, preferably 0.5% by mass or less in order to improve the flavor balance as an acidic milk beverage and prevent excessive intake of sodium. More preferred is 0.45% by mass or less. Moreover, 0.001 mass% or more is preferable and 0.01 mass% or more is more preferable.

The acidic milk beverage of the present invention refers to a product that uses milk or dairy products, regardless of the amount, as defined by a ministerial ordinance (Ministerial Ordinance for Milk, etc.) relating to component standards of milk and dairy products. Here, milk and dairy products include liquid milk such as cow milk and processed milk, cream, skim milk powder, whole milk powder, fermented milk, and the like. The acidic milk beverage of the present invention includes fermented milk beverages and non-fermented milk beverages.
Furthermore, the acidic milk beverage of the present invention preferably contains non-fat milk solids from the viewpoint of palatability, and the content thereof is preferably 0.1 to 12% by mass, more preferably 0.4 to 5% by mass. 1 to 3% by mass is more preferable.

3-5 are preferable, as for the pH of the acidic milk drink of this invention, 3.3-4.5 are more preferable, and 3.6-4.4 are especially preferable. When the pH is within this range, it is preferable in terms of the taste of the beverage.
Organic and inorganic edible acids may be used to adjust the pH. Organic and inorganic edible acids used for pH adjustment may be those generally used in foods, for example, lactic acid, citric acid, tartaric acid, malic acid, ascorbic acid, acetic acid, fumaric acid, Phosphoric acid, adipic acid, gluconic acid, succinic acid, potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium, fruit juice, and the like can be used. In particular, lactic acid, citric acid, tartaric acid, malic acid, ascorbic acid, and acetic acid are preferable in terms of sourness.

  The acidic milk beverage of the present invention preferably has a viscosity of 3 to 700 mPa · s as measured by a B-type viscometer at 20 ° C. Within this range, aggregation and precipitation of milk components can be suppressed and an easy-to-drink acidic milk beverage can be prepared. From this viewpoint, 10 to 400 mPa · s is more preferable, and 20 to 200 mPa · s is more preferable.

The acidic milk beverage of the present invention can contain carbohydrates, pigments, antioxidants, fragrances, sweeteners, emulsifiers, preservatives, seasonings and the like.
Moreover, (D) water-soluble neutral polysaccharide dietary fiber can be mix | blended with the acidic milk drink of this invention. Examples of water-soluble neutral polysaccharide dietary fibers include guar gum degradation products, guar gum, indigestible dextrin, polydextrose, pullulan, hemicellulose, low molecular weight hemicellulose, locust bean gum, konjac mannan, guard run, agarose, gum arabic, inulin, Examples thereof include carrageenan and tamarind seed polysaccharide. Moreover, other dietary fiber can be mix | blended with the acidic milk drink of this invention. Examples of other dietary fiber include soy dietary fiber, vegetable juice, fruit juice, and the like.

There is no restriction | limiting in particular about the manufacturing method of this invention acidic milk drink, It manufactures in accordance with a conventional method.
Further, an emulsifier such as a homogenizer may be used in order to enhance the aggregation / precipitation suppressing effect.

  The sterilization conditions for the acidic milk beverage of the present invention need only satisfy the conditions stipulated in the Food Sanitation Law, and the sterilization means is not particularly limited, and various sterilizers such as retort, UHT, and HTST can be used. Furthermore, the method of filling the sterilized container is not particularly limited, and hot pack filling (hot filling) or aseptic filling can be used.

  The packaged acidic milk beverage of the present invention is appropriately sterilized. For example, when it can be sterilized by heating after filling into a container like a metal can, it is produced under the sterilization conditions defined in the Food Sanitation Law. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, etc. The method is adopted. At that time, the container may be filled under aseptic conditions. Further, another component may be filled later under aseptic conditions into a container filled under aseptic conditions. Furthermore, after sterilization by heating under neutral conditions, it is possible to perform operations such as returning the pH to acidity under aseptic conditions.

In the following description, unless otherwise indicated,% represents a mass percentage.
(Measurement and determination method of average molecular weight of alginic acid)
1 Pretreatment 1-1 Formation of calcium alginate precipitate 2 mL of a sample was added to a beaker with a whole pipette. Further, 35 mL of water used for co-washing was added and lightly stirred to be uniform. While appropriately stirring, 1.5 mL of a 2 mol / L calcium chloride aqueous solution was gradually added dropwise. About 5 mL of water was added while pouring off deposits adhering to the wall surface, and then a 1 mol / L sodium hydroxide solution was added so that the pH would be 11 or higher. The solution in the beaker was well dispersed and transferred to a volumetric flask with a volume of 50 mL, and the precipitate adhering to the beaker was washed away with water to make a total volume of 50 mL. After stoppering, the solution was stirred for about 20 seconds and then left at room temperature for about 20 minutes (Solution A).

1-2 Collection of calcium alginate precipitate A membrane filter with a diameter of 25 mm was attached to a membrane filter cartridge (pore diameter 0.22 μm), and a 5 mL syringe was connected. In this syringe, 5 mL of well-dispersed solution A was placed with a whole pipette. The piston of the attached syringe was pushed, and the inner solution was filtered with a membrane filter. Thereafter, the appropriate amount of 40 mmol / L calcium chloride aqueous solution adjusted to pH 11.3 with sodium hydroxide was poured into the same syringe, and the adhering material in the syringe was poured into the same syringe and filtered through a membrane filter.

1-3 Salt exchange to sodium alginate and recovery The membrane filter cartridge obtained by the above operation was disassembled, and the membrane filter and packing were taken out and placed in a beaker. The remaining parts of the membrane filter cartridge were added to the beaker while washing with 4.8 mL of water. To this solution, 200 μL of a 1.5 mol / L sodium carbonate aqueous solution is added, and lightly stirred so that the solution becomes uniform (total amount of about 5 mL). On the way, it was allowed to stand at room temperature for 1 to 2 hours while being stirred several times. Stir again and transfer the entire amount to a volumetric flask (capacity 10 mL). The parts remaining in the beaker were washed with an appropriate amount of water, and the liquid was added to the volumetric flask, and then the total volume was adjusted to 10 mL. By these operations, alginic acid was recovered as sodium alginate. A solution obtained by filtering this solution through a membrane filter having a diameter of 25 mm (GL chromatodisc 0.45 μm) was used as an analytical sample for HPLC.

2 Determination of Alginic Acid A 100 μL analytical sample for HPLC was measured by high performance liquid chromatography (HPLC). A 0.1% solution of a sodium alginate standard sample of known purity was similarly measured by HPLC, and sodium alginate in the sample was quantified by comparing the areas of the obtained chromatograms. The amount of alginic acid per unit volume was calculated by multiplying the amount of sodium alginate in the sample by a constant of 0.9. By dividing this value by the specific gravity of the test beverage, the amount of alginic acid per unit weight was quantified. The HPLC operating conditions are as follows.
HPLC operating conditions Column: Super AW-L (guard column) (manufactured by Tosoh Corporation)
TSK-GEL Super AW4000 (length 15 cm, inner diameter 6 mm) (manufactured by Tosoh Corporation)
TSK-GEL Super AW2500 (length 15 cm, inner diameter 6 mm) (manufactured by Tosoh Corporation)
* The above columns are connected in the order of AW-L, AW4000, and AW2500.
Column temperature: 40 ° C
Detector: Differential refractometer Mobile phase: 0.2 mol / L sodium nitrate aqueous solution Flow rate: 0.6 mL / min
Injection volume: 100 μL

3 Measurement of average molecular weight of alginic acid (weight average molecular weight measurement method)
The weight average molecular weight of alginic acid was measured by high performance liquid chromatography (HPLC). The HPLC operating conditions were the same as (quantitative determination of alginic acid amount). A standard pullulan (Shodex STANDARD P-82 manufactured by Showa Denko KK) was used for the calibration curve for molecular weight calculation. 100 μL of the analytical sample for HPLC was injected into the HPLC, and the weight average molecular weight of sodium alginate in the sample was calculated from the obtained chromatographic chart. The weight average molecular weight of alginic acid was quantified by multiplying the weight average molecular weight of sodium alginate in the sample by a constant of 0.9.

(Measurement of high methoxy pectin content and degree of esterification)
1 Pretreatment 1-1 Removal of Alginic Acid 100 g of a sample was weighed into a beaker, 400 mL of water was further added, and the mixture was lightly stirred to be uniform. 150 mL of 2 mol / L calcium chloride aqueous solution was gradually dripped over 5 to 10 minutes, stirring suitably. About 10 mL of water was added while pouring off deposits adhering to the wall surface, and then a 1 mol / L sodium hydroxide solution was added so that the pH was about 8. This solution was stirred and then allowed to stand at room temperature for 60 minutes to precipitate alginic acid as calcium alginate. This solution was suction filtered with a glass filter, and the filtrate was recovered. The collected filtrate was freeze-dried to obtain a dry solid (solid sample A).

1-2 Preparation of AIS (Alcohol-Insoluble Solid) Add the entire amount of solid sample A to a beaker, and add water to make the total amount about 30 mL. Several drops of 25% hydrochloric acid were added to adjust the pH to 1.5, and 80 mL of 96% ethanol was added to precipitate pectin. After standing at room temperature for several hours, the solution is suction filtered. The residue was washed with 70% ethanol until chlorine ions disappeared, and the filtrate was freeze-dried to obtain a dry solid (solid sample B). At this time, the weight of the solid sample B was measured.

2 Amount of high methoxy pectin and degree of esterification 2-1 Quantitative determination of galacturonic acid 10 mg of solid sample B and 125 μL of 72% sulfuric acid were added to a glass container capable of being sealed and completely dispersed. This was left standing in a 25 ° C. high-temperature bath for 40 minutes, 1.35 mL of distilled water was added, and the mixture was further heated in boiling water for 2 hours. After cooling, 320 μL of concentrated aqueous ammonia was added to obtain a test solution with a constant amount of the resulting solution. Galacturonic acid in the test solution was quantified by HPLC analysis using an organic acid analysis column. From this value and the weight of the solid sample B, the amount of galacturonic anhydride per 100 g of the sample was calculated and used as the amount of pectin (PK (mg / 100 g)).

2-2 Determination of methyl galacturonic acid 50 mL of distilled water was added to 50 mg of the solid sample B and directly distilled to obtain 20 mL of a distillate. The volume was adjusted to 25 mL, and methyl alcohol was quantified by GC analysis. From this value and the weight of the solid sample B, the amount of methanol per 100 g of the sample was calculated (ME (mg / 100 g)). The amount of methylated galacturonic anhydride is ME × 5.94 (mg / 100 g), and the degree of esterification of pectin is (ME × 5.94) / PK. When the degree of esterification was 50% or more, the amount of pectin (PK (mg / 100 g)) was defined as the amount of high methoxy pectin.

(Measurement of solid content of non-fat milk)
The amount of non-fat milk solid content was measured according to the test method of the component standard such as Ministry Ordinance Milk. Specifically, about 50 g of a sample is precisely weighed, a few drops of a phenolphthalein solution is added, and 10% sodium hydroxide solution is gradually added while stirring to make it slightly alkaline. Add water to a volumetric flask and add 100 mL. The 5 mL was accurately placed in a 150 mL Kjeldahl cracking flask. To this was added 0.2 g of mixed powder of 9 g of potassium sulfate and 1 g of copper sulfate, and further 10 mL of sulfuric acid was added along the inner wall of the flask. Next, this flask is gradually heated on an asbestos net, and when white smoke of sulfurous acid gas is generated, the heating power is increased a little, and after most of the foam powder has disappeared, it is ignited and the liquid inside becomes a clear light blue. When no carbonized material was observed in the inner wall of the flask, the heating was stopped, and after cooling, 30 mL of water was added carefully, and after cooling again, the flask was connected to a distillation apparatus. In this case, 30 mL of 0.05 mol / L sulfuric acid and a few drops of methyl red solution were placed in a 200 mL absorption flask so that the lower end of the cooler was in the liquid. Next, 40 mL of 30% sodium hydroxide solution was added from the funnel of the Kjeldahl distillation apparatus, washed with 10 mL of water, the pinch cock was closed, and distillation started immediately. When the amount of the distillate reached 80 mL to 100 mL, the lower end of the cooler was separated from the liquid level, and a few mL of distillate was taken. After completion of the distillation, the portion immersed in the liquid of the cooler was washed with a small amount of water, and the washed liquid was combined with the liquid in the absorption flask and titrated with a 0.1 mol / L sodium hydroxide solution.

Non-fat milk solid content was calculated by the following formula.
0.0014 × (A−B) / sample collection amount (g) × 6.38 × 2.82 × 100 (%)
A: Required amount (mL) of 0.1 mol / L sodium hydroxide solution required to neutralize 30 mL of 0.05 mol / L sulfuric acid
B: Required amount of 0.1 mol / L sodium hydroxide solution required for titration (mL)

(Aggregation and precipitation evaluation methods and criteria)
50 mL of acidic milk beverages of Examples and Comparative Examples of the present invention were sealed in a 100 mL transparent glass screw tube, well shaken, and allowed to stand in an upright state in an environment of 5 ° C. After a lapse of 24 hours, the screw tube containing the milk beverage was left to stand at 135 degrees for 10 seconds, and one specialist panel visually observed the state of the bottom surface of the container. The criteria for evaluation of aggregation / precipitation are shown below.
○: No granular aggregation / precipitation can be confirmed on the bottom of the container. ×: Aggregation / precipitation can be visually confirmed on the bottom of the container.

(PH measurement method)
The pH was measured at a product temperature of 20 ° C. using a pH meter (F-22) manufactured by Horiba, Ltd.

(Measurement method of viscosity)
The viscosity was measured using a B8L viscometer manufactured by Tokimec Co., Ltd. (rotor: No. 1, rotation speed: 60 rotations / minute, product temperature: 20 ° C.).

(Measurement method of potassium and sodium)
Potassium and sodium are based on the “Explanation of the 5th Japan Food Standards Composition Analysis Manual written by the analytical practitioners” (edited by the Japan Food Analysis Center, published by Chuo Law Publishing Co., Ltd., issued July 10, 2001). Measured according to p90-91 and p99-103. Specifically, 2 to 5 g of a sample was weighed in an extraction container, 200 mL of 1% hydrochloric acid solution was added, and the mixture was extracted by shaking at room temperature for 30 minutes. The extract was transferred to a centrifuge tube, and the supernatant after centrifugation was used as a test solution for atomic absorption. The measurement wavelength of the atomic absorption photometer was set to 589.0 nm, and sodium was measured. The amount of sodium in the sample was quantified using a calibration curve prepared in advance. Similarly, the measurement wavelength of an atomic absorption photometer was set to 766.5 nm, and potassium was measured and quantified.

Examples 1-17 and Comparative Examples 1-6
Acidic milk beverages were produced with the compositions shown in Tables 1 and 2. About the obtained milk drink, pH, a viscosity, the amount of potassium, and the amount of sodium were measured, and also aggregation and precipitation were evaluated. The results are also shown in Table 1 and Table 2.
The following products were used for the production of acidic milk beverages.
-Potassium alginate (A): manufactured by Kimika, Kimika Argin SKAT-K-ULV
・ Potassium alginate (B): Kimika Argin SKAT-K
・ Sodium alginate: manufactured by Kaigen Co., Ltd., solgin high methoxy pectin: manufactured by CP Kelco Japan Co., Ltd., GENU ectin
type JM-150-J (90% methylation rate)
・ Guar gum degradation product: manufactured by Fuso Chemical Industries, Ltd., purified citric acid (weight average molecular weight: 20000)
Sweetener: Saneigen FFI, Sucralose, Fragrance: Hasegawa Fragrance, Yogurt Flavor FH-2265
Milk component: Meiji delicious milk manufactured by Meiji Dairies Co., Ltd. and skim milk powder manufactured by Yotsuba Dairies were blended and adjusted. The blend mass ratio is as follows.
Example 16 (beverage of 12 g of milk component in beverage): Milk / fat dry milk = adjusted at a mass ratio of 8/4.
Except for Example 16, 12 g beverage of milk component in beverage: adjusted at a mass ratio of milk / skim milk powder = 11/1.
Beverage with 9 g of milk component in beverage: Adjusted at a mass ratio of milk / skim milk powder = 8/1.
Beverage having a milk component of 27 g in the beverage: Milk / skim milk powder = adjusted at a mass ratio of 18/9.
Beverage with 4 g of milk component in the beverage: adjusted at a mass ratio of milk / skim milk powder = 3/1.
Beverage with 2 g of milk component in beverage: Adjusted at a mass ratio of milk / fat dry milk = 1.5 / 0.5.

  In Examples 1 to 3 and Comparative Example 1, the total amount of potassium alginate and sodium alginate was almost the same, the amount of high methoxy pectin was 0.1% by mass, and the value of sodium / potassium was 0.01 in Examples 1 to 3. It is ˜0.74, and in Comparative Example 1, the milk beverage is 5.23. In Examples 1 to 3, no agglomeration / precipitation was observed in the milk beverage. On the other hand, in Comparative Example 1, aggregation / precipitation occurred.

  In Examples 4 and 5 and Comparative Example 2, the total amount of potassium alginate and sodium alginate was almost the same, the amount of high methoxy pectin was 0.3% by mass, and the value of sodium / potassium was 0.15 in Examples 4 and 5. 2.05 and in Comparative Example 2, the milk beverage is 5.23. In Examples 4 and 5, no aggregation / precipitation was observed in the milk beverage. On the other hand, in Comparative Example 2, aggregation / precipitation occurred.

  Examples 6 and 7 are studies on the lower limit amount of high methoxy pectin, and are milk beverages having a high methoxy pectin amount of 0.01% by mass. Aggregation and precipitation were not confirmed in the milk beverage. In Comparative Example 6, high methoxy pectin was not added in Example 1. It shows that high methoxy pectin is essential for the suppression of aggregation and precipitation.

  Examples 8-11 and Comparative Examples 3-5 examine the upper limit of sodium / potassium. Aggregation and precipitation were not confirmed in milk beverages having a sodium / potassium value of 4.6 or less.

  Examples 12 and 13 are milk drinks having alginic acid amounts of 0.8 and 0.7% by mass. In Examples 12 and 13, no aggregation / precipitation was observed in the milk beverage.

  Examples 14 to 17 are milk drinks having almost the same alginic acid amount, high methoxy pectin amount, and sodium / potassium amount, but different amounts of milk components. In Examples 14 to 17, no aggregation / precipitation was observed in the milk beverage.

  From these results, it can be seen that the acidic milk beverage containing alginic acid, high methoxy pectin, and potassium in a specific range does not cause aggregation or precipitation.

Claims (7)

The following components (A), (B) and (C),
(A) Alginic acid 0.3-8 mass%,
(B) High methoxy pectin 0.01-1 mass%
(C) Potassium 0.06-2 mass%
Acidic milk beverage containing   The acidic milk drink of Claim 1 whose sodium / potassium (mass ratio) is 0-5.2.   The acidic milk drink of Claim 1 or 2 whose weight average molecular weights of alginic acid are 50,000-200000.   The acidic milk beverage according to any one of claims 1 to 3, further comprising (D) a water-soluble neutral polysaccharide dietary fiber.   The acidic milk drink of any one of Claims 1-4 whose pH is 3-5.   The acidic milk beverage according to claim 5, wherein the pH is adjusted with one or more acidulants selected from the group consisting of lactic acid, citric acid, tartaric acid, malic acid, ascorbic acid and acetic acid.   The acidic milk drink of any one of Claims 1-6 whose viscosity by a B-type viscosity meter in 20 degreeC is 3-700 mPa * s.