JP5184568B2 - Method for producing acidic milk beverage - Google Patents

Description

  The present invention relates to a method for producing an acidic milk beverage, and an acidic milk beverage produced by the production method.

  In order to prevent joint pain and the like, it has been studied to ingest components constituting cartilage such as glucosamine, chondroitin, and collagen. Ingredients such as glucosamine constituting cartilage have a peculiar flavor, and the palatability sometimes becomes a problem when ingested.

  Therefore, acidic milk beverages are known as refreshing beverages, and even if such acidic milk beverages contain the components constituting cartilage as described above, a beverage that is very easy to drink can be obtained. I can expect that.

  However, it has been difficult to sufficiently suppress the occurrence of precipitation by simply adding a component such as glucosamine to an acidic milk beverage. In particular, it has been difficult to sufficiently suppress the occurrence of precipitation over a long period of time.

  Moreover, as what contained components, such as collagen, in the acidic milk drink, it describes in patent document 1, for example. Patent Document 1 describes an acidic milk beverage in which a low molecular collagen and a stabilizer are contained in an acidic milk beverage base.

JP 2001-314152 A

  According to Patent Document 1, it is disclosed that a collagen component can be added to and blended in an acidic milk beverage without inhibiting the action of a stabilizer.

  However, by adding a stabilizing agent to an acidic milk beverage, when an amino sugar such as glucosamine, a glycosaminoglycan such as chondroitin, and collagen, which are constituents of cartilage, are included, the occurrence of precipitation occurs. In some cases, it could not be sufficiently suppressed.

  The present invention has been made in view of such circumstances, and there is provided a method for producing an acidic milk beverage that can sufficiently suppress the occurrence of precipitation over a long period of time even if amino sugar, glycosaminoglycan, and collagen are contained. The purpose is to provide. Moreover, it aims at providing the acidic milk drink manufactured by the manufacturing method of the said acidic milk drink.

  As a cause of the inability to sufficiently suppress the occurrence of precipitation, the present inventors promoted aggregation of milk proteins contained in acidic milk beverages when amino sugars, glycosaminoglycans, and collagen are contained in acidic milk beverages. I thought it was due to being. In such a case, it is conceivable that not only amino sugars, glycosaminoglycans, and collagens but also stabilizers are contained in the acidic milk beverage to suppress milk protein aggregation and to suppress the occurrence of precipitation. .

  However, as a result of investigations by the present inventors, it was insufficient to sufficiently suppress the occurrence of precipitation over a long period of time simply by adding a stabilizer to the acidic milk beverage.

  Accordingly, the inventors of the present invention focused on the order of adding each component and studied in detail, and as a result, reached the present invention as follows.

  A method for producing an acidic milk beverage according to one aspect of the present invention is a method for producing an acidic milk beverage containing an amino sugar, a glycosaminoglycan, and a collagen peptide, wherein the amino sugar and a stabilizer are mixed. 1 mixing step, a first addition step of adding the first mixture obtained in the first mixing step to water, and adding a glycosaminoglycan and collagen to the mixture obtained in the first addition step And a second addition step.

  According to such a structure, even if it contains amino sugar, glycosaminoglycan, and collagen, the manufacturing method of the acidic milk drink which can fully suppress generation | occurrence | production of precipitation over a long period of time can be provided.

  This is considered to be due to the following.

  First, the aggregation of milk protein is thought to be due to the fact that the milk protein is positively charged under acidic conditions. And amino sugar is considered to be positively charged under acidic conditions, like milk protein. From these facts, it is possible to effectively exert the action of suppressing the aggregation of milk protein by the stabilizer by mixing the stabilizer in advance with the amino sugar that is positively charged under the acidity. Conceivable. Therefore, it is thought that promotion of aggregation of milk protein by containing amino sugar, glycosaminoglycan, and collagen in an acidic milk beverage can be effectively suppressed. That is, by adding a mixture obtained by mixing amino sugar and stabilizer in advance to water, and then adding the remaining glycosaminoglycan and collagen, amino sugar, glycosaminoglycan, and collagen It is considered that the promotion of the aggregation of milk protein due to the inclusion of in the acidic milk beverage can be effectively suppressed. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time.

  In the method for producing an acidic milk beverage, the second addition step mixes the collagen peptide and the stabilizer with a second mixing step of mixing the glycosaminoglycan and the stabilizer. It is preferable to include a third mixing step, and a step of adding the second mixture obtained in the second mixing step and the third mixture obtained in the third mixing step to the mixed solution.

  According to such a configuration, even when amino sugar, glycosaminoglycan, and collagen are contained, the occurrence of precipitation can be sufficiently suppressed over a longer period of time.

  This does not mean that glycosaminoglycan and collagen are added as they are to a mixed solution obtained by adding a mixture obtained by previously mixing an amino sugar and a stabilizer, but each of the stabilizer and the stabilizer in advance. This is because the mixture is added, so that the action of suppressing aggregation of milk protein by the stabilizer can be more effectively exhibited. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time.

  In the method for producing an acidic milk beverage, glucosamine is preferably used as the amino sugar. Moreover, as said glucosamine, what contains a chitin substance is more preferable.

  According to such a structure, even if glucosamine is contained as the amino sugar, an acidic milk beverage that can sufficiently suppress the occurrence of precipitation over a long period of time can be obtained.

  In the method for producing an acidic milk beverage, it is preferable to use pectin as the stabilizer.

  According to such a configuration, even when amino sugar, glycosaminoglycan, and collagen are contained, the occurrence of precipitation can be sufficiently suppressed over a longer period of time.

  This is considered to be due to the fact that pectin can act as a protective colloid for milk proteins contained in acidic milk beverages and can suitably suppress aggregation of milk proteins.

  In the method for producing an acidic milk beverage, it is preferable to use chondroitin sulfate as the glycosaminoglycan.

  According to such a structure, generation | occurrence | production of precipitation can fully be suppressed over a longer period.

  In the method for producing an acidic milk beverage, it is preferable to use a collagen peptide as the collagen.

  According to such a structure, generation | occurrence | production of precipitation can fully be suppressed over a longer period.

  Moreover, in the manufacturing method of the said acidic milk drink, it is preferable to provide the 3rd addition process which adds fermented milk to the liquid obtained by the said 2nd addition process.

  According to such a structure, generation | occurrence | production of precipitation can fully be suppressed over a longer period. That is, the amino sugar, glycosaminoglycan, and collagen components are not added to the liquid containing the fermented milk, but instead of the first mixing step, the first addition step, and the second addition step. By adding fermented milk to a liquid to which each component of sugar, glycosaminoglycan, and collagen is added, an acidic milk beverage that can sufficiently suppress the occurrence of precipitation over a longer period of time is obtained.

  This is because the liquid obtained by the first mixing step, the first addition step, and the second addition step contains an amino sugar, a glycosaminoglycan, and collagen, Is considered to be contained so that aggregation of milk protein can be suitably suppressed.

  Moreover, the acidic milk drink which concerns on the other one aspect | mode of this invention is manufactured by the manufacturing method of the said acidic milk drink.

  According to such a configuration, an acidic milk beverage in which precipitation is sufficiently suppressed over a long period can be obtained. This is considered to be because the obtained acidic milk beverage was produced by the method for producing an acidic milk beverage.

  ADVANTAGE OF THE INVENTION According to this invention, even if it contains amino sugar, glycosaminoglycan, and collagen, the manufacturing method of the acidic milk drink which can fully suppress generation | occurrence | production of precipitation over a long period of time can be provided. Moreover, the acidic milk drink manufactured by the manufacturing method of the said acidic milk drink is provided.

  Hereinafter, although the embodiment concerning the present invention is described, the present invention is not limited to these.

  The method for producing an acidic milk beverage according to the present embodiment is a method for producing an acidic milk beverage containing an amino sugar, a glycosaminoglycan, and a collagen peptide, and the first mixing is performed by mixing the amino sugar and the stabilizer. A first addition step of adding the first mixture obtained by the step, the first mixing step to water, and a first step of adding glycosaminoglycan and collagen to the mixed solution obtained by the first addition step. 2 addition process. By doing so, even if it contains amino sugar, glycosaminoglycan, and collagen, the manufacturing method of the acidic milk drink which can fully suppress generation | occurrence | production of precipitation over a long period of time can be provided.

  This is considered to be due to the following.

  First, the aggregation of milk protein is thought to be due to the fact that the milk protein is positively charged under acidic conditions. And amino sugar is considered to be positively charged under acidic conditions, like milk protein. From these facts, it is possible to effectively exert the action of suppressing the aggregation of milk protein by the stabilizer by mixing the stabilizer in advance with the amino sugar that is positively charged under the acidity. Conceivable. Therefore, it is thought that promotion of aggregation of milk protein by containing amino sugar, glycosaminoglycan, and collagen in an acidic milk beverage can be effectively suppressed. That is, by adding a mixture obtained by mixing amino sugar and stabilizer in advance to water, and then adding the remaining glycosaminoglycan and collagen, amino sugar, glycosaminoglycan, and collagen It is considered that the promotion of the aggregation of milk protein due to the inclusion of in the acidic milk beverage can be effectively suppressed. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time.

  As described above, the first mixing step is a step of mixing the amino sugar and the stabilizer. The first mixing step is not particularly limited as long as the amino sugar and the stabilizer can be mixed uniformly. Specifically, for example, a step of powder-mixing amino sugar and a stabilizer can be mentioned. By doing so, the 1st mixture with which amino sugar and the stabilizer were mixed is obtained. The mixing method is not particularly limited. Specifically, for example, a homomixer, a homogenizer, a homodisper, a microfluidizer, and a mixing using a powder mixer can be used.

  The amino sugar is not particularly limited. Specific examples include glucosamine, galactosamine, and mannosamine, and glucosamine is preferably used. The glucosamine is not particularly limited, and examples thereof include glucosamine containing a chitinous substance such as chitin and chitosan. Examples of glucosamine containing a chitinous substance include glucosamine derived from shrimp and glucosamine derived from plants obtained by fermenting plants such as corn. Moreover, as said amino sugar, each said amino sugar may be used independently, and may be used in combination of 2 or more type. As the amino sugar, specifically, for example, glucosamine containing the chitinous substance is preferably used, and glucosamine containing chitosan is more preferably used from the viewpoint of solubility and the like.

  The stabilizer is not particularly limited as long as it can stabilize an acidic milk beverage. Specifically, the thing etc. which can suppress generation | occurrence | production of aggregation of the milk protein contained in an acidic milk drink are mentioned. More specifically, for example, pectin, carboxymethylcellulose (CMC), alginic acid ester such as propylene glycol alginate, dextrin, water-soluble soybean polysaccharide and the like. As said stabilizer, each said stabilizer may be used independently, and may be used in combination of 2 or more type. These stabilizers are considered to suppress the occurrence of milk protein aggregation by adsorbing the stabilizer to the milk protein via the amino group of the milk protein. The stabilizer is preferably pectin. Pectin is considered to act as a protective colloid for milk protein contained in acidic milk beverages, and can suppress milk protein aggregation more preferably, and is preferable from this point.

  As described above, the first addition step is a step of adding the first mixture obtained in the first mixing step to water. The first addition step is not particularly limited as long as the first mixture can be dissolved or uniformly dispersed in water. Specifically, a step of gradually adding the first mixture to the water while stirring the water so that mamako (dama) is not formed. The stirring method is not particularly limited. Specifically, for example, stirring using a dissolution tank equipped with a stirring device can be mentioned. More specifically, for example, there may be mentioned a method in which water is stored in a dissolution tank, and the first mixture is gradually added while stirring water with a stirring device provided in the dissolution tank.

  As described above, the second addition step is a step of adding glycosaminoglycan and collagen to the mixed solution obtained in the first addition step. The second addition step is not particularly limited as long as glycosaminoglycan and collagen can be dissolved or uniformly dispersed in the mixed solution. Specifically, there may be mentioned a step of gradually adding glycosaminoglycan and collagen to the mixed solution while stirring the mixed solution so that mamako (dama) is not formed. The stirring method is not particularly limited. Specifically, for example, stirring using a dissolution tank equipped with a stirring device can be mentioned. More specifically, for example, the glycosaminoglycan and collagen are mixed in a dissolution tank containing the mixed solution obtained in the first addition step while stirring the mixed solution with a stirring device provided in the dissolution tank. And a method of gradually adding.

  The glycosaminoglycan is not particularly limited. Specific examples include hyaluronic acid, chondroitin sulfate such as chondroitin tetrasulfate and chondroitin 6 sulfate, keratan sulfate, dermatan sulfate, and heparan sulfate, and chondroitin sulfate is preferably used. More specifically, for example, shark fin extract or shark cartilage extract is preferably used. Moreover, as said glycosaminoglycan, each said glycosaminoglycan may be used independently, and may be used in combination of 2 or more type.

  The collagen is not particularly limited. Specific examples include collagen peptides such as collagen tripeptides.

  Further, glycosaminoglycan and collagen may be added simultaneously to the mixed solution or may be added separately. In addition, when glycosaminoglycan and collagen are added to the mixed solution at the same time, a mixture in which glycosaminoglycan and collagen are mixed in advance may be added. The mixing method is not particularly limited. Specifically, for example, a homomixer, a homogenizer, a homodisper, a microfluidizer, and a mixing using a powder mixer can be used. Further, as glycosaminoglycan and collagen, they may be added as they are, but it is preferable to add those previously mixed with a stabilizer. Specifically, for example, glucosaminoglycan may be added to the mixed solution as it is, but it is preferable to add a second mixture in which glycosaminoglycan and the stabilizer are mixed in advance. Further, for example, collagen may be added to the mixed solution as it is, but it is preferable to add a third mixture in which collagen and the stabilizer are mixed in advance. That is, the second addition step includes a second mixing step of mixing the glycosaminoglycan and the stabilizer, a third mixing step of mixing the collagen peptide and the stabilizer, and the second It is preferable that it is a process provided with the process of adding the 2nd mixture obtained at the mixing process, and the 3rd mixture obtained at the said 3rd mixing process to the said liquid mixture.

  By doing so, even if amino sugar, glycosaminoglycan, and collagen are contained, the occurrence of precipitation can be sufficiently suppressed over a longer period of time.

  This does not mean that glycosaminoglycan and collagen are added as they are to a mixed solution obtained by adding a mixture obtained by previously mixing an amino sugar and a stabilizer, but each of the stabilizer and the stabilizer in advance. This is because the mixture is added, so that the action of suppressing aggregation of milk protein by the stabilizer can be more effectively exhibited. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time. For this reason, even if it contains amino sugar, glycosaminoglycan, and collagen, it is thought that generation | occurrence | production of precipitation can fully be suppressed over a long period of time.

  Further, the second mixing step is a step of mixing the glycosaminoglycan and the stabilizer as described above. The second mixing step is not particularly limited as long as the glycosaminoglycan and the stabilizer can be mixed uniformly. Specifically, for example, a step of powder-mixing glycosaminoglycan and a stabilizer can be mentioned. By doing so, the 2nd mixture with which glycosaminoglycan and the stabilizer were mixed is obtained. The mixing method is not particularly limited. Specifically, for example, a homomixer, a homogenizer, a homodisper, a microfluidizer, and a mixing using a powder mixer can be used.

  In addition, as described above, the third mixing step is a step of mixing collagen and the stabilizer. The third mixing step is not particularly limited as long as the collagen and the stabilizer can be mixed uniformly. Specifically, for example, a step of powder-mixing collagen and a stabilizer can be mentioned. By doing so, the 3rd mixture with which collagen and the stabilizer were mixed is obtained. The mixing method is not particularly limited. Specifically, for example, a homomixer, a homogenizer, a homodisper, a microfluidizer, and a mixing using a powder mixer can be used.

  The stabilizer used in the second mixing step and the third mixing step is not particularly limited, and examples thereof include a stabilizer used in the first mixing step.

  An acidic milk beverage is prepared by following the conventional method for producing an acidic milk beverage using the mixed liquid obtained in the first mixing step, the first addition step, and the second addition step in place of water or the like. be able to. It does not specifically limit as a manufacturing method of the conventional acidic milk drink. Specifically, for example, a method of adding fermented milk after adjusting pH by adding lactic acid or the like to the mixed solution may be mentioned. The acidic milk beverage thus obtained can sufficiently suppress the occurrence of precipitation over a long period of time even when amino sugar, glycosaminoglycan, and collagen are contained.

  In addition, in the method for producing an acidic milk beverage, other additives besides amino sugar, glycosaminoglycan, and collagen may be added as long as the effects of the present invention are not impaired. Specific examples include reduced starch syrup and sweeteners. It is preferable not to add sucrose.

  Moreover, in the manufacturing method of the said acidic milk drink, it is preferable that content of the said amino sugar is 1.0-3.0 mass parts with respect to 100 mass parts of said acidic milk drinks. When there is too little said amino sugar, there exists a tendency for the effect which included amino sugar in the acidic milk drink to become inadequate. In addition, according to the method for producing an acidic milk beverage, even when a large amount of amino sugar of 1.0 to 3.0 parts by mass is contained, precipitation can be sufficiently suppressed over a long period of time. If too much, the flavor of the acidic milk beverage tends to be impaired.

  Moreover, in the manufacturing method of the said acidic milk drink, it is preferable that content of the said glycosaminoglycan is 0.03-0.3 mass part with respect to 100 mass parts of said acidic milk drinks. If the amount of the glycosaminoglycan is too small, the effect of incorporating the glycosaminoglycan in the acidic milk beverage tends to be insufficient. Moreover, when there is too much said glycosaminoglycan, there exists a tendency for the flavor of an acidic milk drink to be impaired.

  Moreover, in the manufacturing method of the said acidic milk drink, it is preferable that content of the said collagen is 0.1-2.0 mass parts with respect to 100 mass parts of said acidic milk drinks. If the amount of collagen is too small, the effect of incorporating collagen in an acidic milk beverage tends to be insufficient. Moreover, when there is too much said collagen, there exists a tendency for the flavor of an acidic milk drink to be impaired.

  Moreover, in the manufacturing method of the said acidic milk drink, it is preferable that content of the said stabilizer is 0.1-1.0 mass part with respect to 100 mass parts of said acidic milk drinks. If the amount of the stabilizer is too small, the effect of suppressing the occurrence of precipitation tends to be lowered even by the method for producing the acidic milk beverage. Moreover, when there is too much said stabilizer, there exists a tendency for the flavor of an acidic milk drink to be impaired.

  Hereinafter, the present invention will be described more specifically with reference to examples. In addition, this invention is not limited at all by the Example.

[Example]
First, 700 L of water was accommodated in a dissolution tank equipped with a stirring device.

  Meanwhile, 13.6 kg of glucosamine (derived from shrimp and crab, containing chitosan) and 3.2 kg of pectin were powder-mixed using a powder mixer. By doing so, a mixture of glucosamine and pectin was obtained.

  Further, 0.7 kg of shark fin extract (containing chondroitin) and 3.5 kg of collagen peptide (collagen tripeptide) were powder-mixed using a powder mixer. By doing so, a mixture of shark fin extract and collagen peptide was obtained.

  And while stirring water with the said stirring apparatus, the mixture of the said glucosamine and pectin was gradually added to the said water so that macho (dama) might not be formed.

  Thereafter, mamako (dama) is formed in the order of 117 kg of reduced starch syrup, 45 kg of sucralose, and 4.2 kg of the mixture of the shark fin extract and collagen peptide in an additive solution obtained by adding the mixture of glucosamine and pectin to water. It was added so that it was not. Thereafter, 3 kg of a 50 mass% lactic acid aqueous solution was added to adjust the pH to 4.0.

  An acidic milk beverage was prepared by following the conventional method for producing an acidic milk beverage using the mixed liquid instead of water or the like in the liquid thus obtained. Specifically, fermented milk was added.

  The acidic milk beverage obtained in this manner could not be visually confirmed even when left at 10 ° C. for 20 days.

[Comparative example]
The same procedure as in Example 1 was performed except that glucosamine and pectin were mixed in advance. Specifically, first, 700 L of water was accommodated in a dissolution tank equipped with a stirring device.

  On the other hand, 0.7 kg of shark fin extract and 3.5 kg of collagen peptide were powder-mixed using a powder mixer. By doing so, a mixture of shark fin extract and collagen peptide was obtained.

  While stirring the water with the stirring device, 13.6 kg of glucosamine, 4.2 kg of the mixture of the shark fin extract and collagen peptide, 3.2 kg of pectin, 117 kg of reduced starch syrup, and 45 kg of sucralose in this order can be used. It was added so as not to form. Thereafter, 3 kg of a 50 mass% lactic acid aqueous solution was added to adjust the pH to 4.0.

  An acidic milk beverage was prepared by following the conventional method for producing an acidic milk beverage using the mixed liquid instead of water or the like in the liquid thus obtained. Specifically, fermented milk was added.

  When the acidic milk beverage thus obtained was left at 10 ° C. for 20 days, precipitation was visually confirmed.

  From the above, when the amino sugar and the pectin which is the stabilizer are mixed in advance as in this example, the glucosamine and glycosaminoglycan are used as amino sugars, unlike the comparative example which was not mixed in advance. It was found that an acidic milk beverage capable of sufficiently suppressing the occurrence of precipitation over a long period of time can be obtained even when the shark fin extract and the collagen peptide are contained as collagen.

Claims (8)

A method for producing an acidic milk beverage containing an amino sugar, a glycosaminoglycan and a collagen peptide,
A first mixing step of mixing an amino sugar and a stabilizer;
A first addition step of adding the first mixture obtained in the first mixing step to water;
A method for producing an acidic milk beverage, comprising: a second addition step of adding glycosaminoglycan and collagen to the mixed solution obtained in the first addition step. The second addition step includes
A second mixing step of mixing the glycosaminoglycan and the stabilizer;
A third mixing step of mixing the collagen peptide and the stabilizer;
The method for producing an acidic milk beverage according to claim 1, further comprising a step of adding the second mixture obtained in the second mixing step and the third mixture obtained in the third mixing step to the mixed solution. .   The method for producing an acidic milk beverage according to claim 1 or 2, wherein glucosamine is used as the amino sugar.   The method for producing an acidic milk beverage according to claim 3, wherein the glucosamine contains a chitinous substance.   The method for producing an acidic milk beverage according to any one of claims 1 to 4, wherein pectin is used as the stabilizer.   The method for producing an acidic milk beverage according to any one of claims 1 to 5, wherein chondroitin sulfate is used as the glycosaminoglycan.   The method for producing an acidic milk beverage according to any one of claims 1 to 6, wherein a collagen tripeptide is used as the collagen. The manufacturing method of the acidic milk drink of any one of Claims 1-7 provided with the 3rd addition process which adds fermented milk to the liquid obtained by the said 2nd addition process.