JP6105790B1 - Method for producing acid milk-containing highly clarified beverage and method for clarifying acid milk - Google Patents
Method for producing acid milk-containing highly clarified beverage and method for clarifying acid milk Download PDFInfo
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Abstract
【課題】酸性乳を含むことを前提とした飲料の高清澄化技術を提供する。【解決手段】乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する工程と、９５℃以上１３０℃以下の温度で前記酸性乳を加熱殺菌する工程と、前記加熱殺菌する工程の後、前記酸性乳の液温が４５℃以下となるように前記液温を降温させる工程と、をこの順で含み、前記降温させる工程において、前記液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように前記酸性乳を冷却し、前記降温させる工程の後に測定した前記酸性乳の波長６５０ｎｍにおける吸光度が０．０２以下である。【選択図】なしDisclosed is a beverage clarification technique premised on containing acidic milk. A step of preparing acidic milk containing milk protein and having a pH of less than 3.5, a step of heat sterilizing the acidic milk at a temperature of 95 ° C. or higher and 130 ° C. or lower, and a step of heat sterilizing And the step of lowering the liquid temperature in this order so that the liquid temperature of the acidic milk is 45 ° C. or lower. In the step of lowering the temperature, the liquid temperature is 55 ° C. or higher and lower than 95 ° C. The acid milk at a wavelength of 650 nm measured after the step of cooling the acid milk so that the time in the region is less than 2 minutes and lowering the temperature is 0.02 or less. [Selection figure] None
Description
本発明は、酸性乳含有高清澄飲料の製造方法および酸性乳の高清澄化方法に関する。 The present invention relates to a method for producing a highly clarified beverage containing acidic milk and a method for clarifying acidic milk.
酸性乳飲料は、独特の味わいを呈する嗜好性の高い清涼飲料の１種として知られている。この酸性乳飲料にはカゼイン等の乳タンパク質が、必須成分として含まれている。そして、酸性乳飲料中において上記乳タンパク質は、複数の分子が会合してなるコロイド粒子の状態で該飲料中に分散している。つまり、従来の酸性乳飲料には、乳タンパク質からなる上記コロイド粒子が、不溶物として分散された状態で存在しているといえる。そのため、従来の酸性乳飲料には、通常、上記コロイド粒子の分散状態を安定化させて、かかるコロイド粒子が凝集して沈殿することを抑制する目的で、ペクチンや大豆多糖類等の増粘剤が配合されている（特許文献１等）。
また、従来の酸性乳飲料は、該飲料中に分散されている上記コロイド粒子による影響で白濁したものがほとんどである。
Acidic milk drinks are known as a kind of soft drink with a unique taste and high palatability. This acidic milk beverage contains milk protein such as casein as an essential component. And in the acidic milk drink, the said milk protein is disperse | distributing in this drink in the state of the colloidal particle which a some molecule | numerator associates. In other words, it can be said that the conventional colloidal particles made of milk protein are present in a state of being dispersed as an insoluble matter in the conventional acidic milk beverage. For this reason, conventional acidic milk beverages usually have thickeners such as pectin and soybean polysaccharide for the purpose of stabilizing the dispersion state of the colloidal particles and suppressing aggregation and precipitation of the colloidal particles. (Patent document 1 etc.).
Moreover, most of the conventional acidic milk beverages are clouded due to the influence of the colloidal particles dispersed in the beverage.
市場に流通させることを目的とした酸性乳飲料の代表的な製造プロセスにおいては、内容物である飲料溶液を調製し、得られた飲料溶液を均質化処理した後に、加熱殺菌した上で容器に充填することが行われていた（特許文献１等）。 In a typical production process of acidic milk beverages intended to be distributed on the market, the beverage solution as the contents is prepared, the obtained beverage solution is homogenized, and then heat sterilized before placing it in a container. Filling has been performed (Patent Document 1, etc.).
酸性乳飲料を含む各種清涼飲料の需要は、一般に、止渇する目的で消費者が該飲料を摂取する夏場などの気温が高い時期に増大する傾向にあるとされている。しかし、従来の酸性乳飲料は、背景技術の項で述べたとおり、不溶物として含まれている乳タンパク質による影響で白濁したものである。そのため、従来の酸性乳飲料は、炭酸飲料、スポーツドリンク、果実の風味を付与した水様飲料等といった透明度の高い清澄飲料と比べて、止渇飲料としての需要が低下する傾向にあった。
こうした事情を踏まえ、本発明者は、酸性乳飲料のように酸性乳特有の味わいを呈することが可能であり、かつ高清澄な清涼飲料を実現すべく、その設計指針について鋭意検討した。
The demand for various types of soft drinks including acidic milk drinks is generally considered to increase at high temperatures such as in summer when consumers consume the drinks for the purpose of thirst. However, as described in the background art section, the conventional acidic milk beverage is clouded due to the influence of milk protein contained as an insoluble matter. For this reason, conventional acidic milk beverages tended to have less demand as dry beverages than clear beverages with high transparency such as carbonated beverages, sports drinks, and watery beverages with a fruity flavor.
In view of such circumstances, the present inventor diligently studied the design guideline in order to realize a taste that is peculiar to acidic milk like an acidic milk beverage and to realize a high-definition soft drink.
しかし、特許文献１等に記載されている従来の酸性乳飲料は、該飲料中に乳タンパク質からなるコロイド粒子が不溶物として含まれている以上、その透明度を向上させるという点において限界を有していた。 However, the conventional acidic milk beverage described in Patent Document 1 has a limit in terms of improving its transparency as long as the beverage contains colloidal particles made of milk protein as insoluble matter. It was.
そこで、本発明は、酸性乳を含むことを前提とした飲料の高清澄化技術を提供する。 Then, this invention provides the high clarification technique of the drink on the assumption that acidic milk is included.
本発明者は、従来の酸性乳飲料中に不溶物として含まれていた乳タンパクからなるコロイド粒子の分散状態を改良することにより該飲料の高清澄化を図るのではなく、乳タンパク質を可溶物として含む酸性乳を作製する手法を確立することが、該酸性乳を含むことを前提とした高清澄化飲料を実現するための設計指針として有効であることを見出し、本発明を完成させた。 The present inventor does not attempt to make the beverage highly clarified by improving the dispersion state of the colloidal particles made of milk protein contained as an insoluble matter in the conventional acidic milk beverage, but dissolves the milk protein in a soluble state. The present inventors have found that establishing a method for producing acidic milk contained as a product is effective as a design guideline for realizing a highly clarified beverage premised on containing the acidic milk. .
本発明によれば、乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する工程と、
９５℃以上１３０℃以下の温度で前記酸性乳を加熱殺菌する工程と、
前記加熱殺菌する工程の後、前記酸性乳の液温が４５℃以下となるように前記液温を降温させる工程と、
をこの順で含む酸性乳含有高清澄飲料の製造方法であって、
前記加熱殺菌する工程の後、５分以内に前記降温させる工程を開始し、
前記降温させる工程において、前記液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように前記酸性乳を冷却し、
前記酸性乳含有高清澄飲料の波長６５０ｎｍにおける吸光度が０．０２以下である、酸性乳含有高清澄飲料の製造方法が提供される。
According to the present invention, the step of preparing acidic milk containing milk protein and having a pH of less than 3.5;
A step of heat sterilizing the acidic milk at a temperature of 95 ° C. or higher and 130 ° C. or lower;
After the heat sterilization step, lowering the liquid temperature so that the liquid temperature of the acidic milk is 45 ° C. or less;
The method of manufacturing a including acidic milk containing high fining beverage in this order,
After the heat sterilization step, start the step of lowering the temperature within 5 minutes,
In the step of lowering the temperature, the acidic milk is cooled so that the time during which the liquid temperature is 55 ° C. or more and less than 95 ° C. is less than 2 minutes,
Provided is a method for producing an acidic milk-containing highly clear beverage, wherein the absorbance at a wavelength of 650 nm of the acidic milk-containing highly clear beverage is 0.02 or less.
さらに、本発明によれば、乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する工程と、
９５℃以上１３０℃以下の温度で前記酸性乳を加熱殺菌する工程と、
前記加熱殺菌する工程の後、前記酸性乳の液温が４５℃以下となるように前記液温を降温させる工程と、
をこの順で含み、
前記加熱殺菌する工程の後、５分以内に前記降温させる工程を開始し、
前記降温させる工程において、前記液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように前記酸性乳を冷却し、
前記降温させる工程の後に測定した前記酸性乳の波長６５０ｎｍにおける吸光度が０．０２以下となるように前記酸性乳を調製する、酸性乳の高清澄化方法が提供される。
Furthermore, according to the present invention, the step of preparing acidic milk containing milk protein and having a pH of less than 3.5;
A step of heat sterilizing the acidic milk at a temperature of 95 ° C. or higher and 130 ° C. or lower;
After the heat sterilization step, lowering the liquid temperature so that the liquid temperature of the acidic milk is 45 ° C. or less;
In this order,
After the heat sterilization step, start the step of lowering the temperature within 5 minutes,
In the step of lowering the temperature, the acidic milk is cooled so that the time during which the liquid temperature is 55 ° C. or more and less than 95 ° C. is less than 2 minutes,
There is provided a highly clarified method for acidic milk, wherein the acidic milk is prepared so that the absorbance at a wavelength of 650 nm of the acidic milk measured after the temperature lowering step is 0.02 or less.
本発明によれば、酸性乳を含むことを前提とした飲料の高清澄化技術を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the high clarification technique of the drink on the assumption that acidic milk is included can be provided.
＜酸性乳含有高清澄飲料の製造方法＞
本実施形態に係る酸性乳含有高清澄飲料の製造方法（以下、本製造方法とも示す。）は、次の３工程をこの順で含む。第１の工程は、乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する工程である。第２の工程は、９５℃以上１３０℃以下の温度で酸性乳を加熱殺菌する工程である。第３の工程は、上記第２の工程（加熱殺菌する工程）の後、酸性乳の液温が４５℃以下となるように上記液温を降温させる工程である。そして、本製造方法は、上記第３の工程（降温させる工程）において、液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように酸性乳を冷却する。また、本製造方法において、上記第３の工程（降温させる工程）の後に測定した酸性乳の波長６５０ｎｍにおける吸光度は、０．０２以下となる。
<Method for producing acid milk-containing high-clarity beverage>
The manufacturing method (henceforth this manufacturing method) of the acidic milk containing high clarification drink which concerns on this embodiment includes the following 3 processes in this order. The first step is a step of preparing acidic milk containing milk protein and having a pH of less than 3.5. A 2nd process is a process of heat-sterilizing acidic milk at the temperature of 95 degreeC or more and 130 degrees C or less. The third step is a step of lowering the liquid temperature so that the liquid temperature of the acidic milk becomes 45 ° C. or lower after the second step (step of heat sterilization). In the third step (step of lowering the temperature), this production method cools the acidic milk so that the time during which the liquid temperature is in the temperature range of 55 ° C. or higher and lower than 95 ° C. is less than 2 minutes. Moreover, in this manufacturing method, the light absorbency in wavelength 650nm of the acidic milk measured after the said 3rd process (process to lower temperature) will be 0.02 or less.
以下、本製造方法の手順について、詳細に説明する。 Hereinafter, the procedure of this manufacturing method will be described in detail.
本製造方法においては、まず、乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する。
本実施形態における酸性乳とは、ｐＨが７未満である乳、すなわち、ｐＨが酸性を示す乳のことを指す。具体的には、本実施形態に係る酸性乳は、ｐＨを３．５未満に制御することができるものであれば、乳酸菌やビフィズス菌などの微生物を用いて乳原料を発酵させて調製された発酵乳であっても、果汁や酸味料等の酸性成分を用いて乳原料を発酵させることなく調製された非発酵乳であってもよい。本製造方法に係る酸性乳を調製するために用いる上記乳原料としては、乳タンパク質を含むものであれば公知のものを使用することができ、たとえば、生乳、牛乳、全粉乳、脱脂粉乳、生クリーム、濃縮乳、部分脱脂乳、練乳、粉乳等が挙げられる。これらは、１種を単独で使用してもよいし、２種以上を併用してもよい。
また、本製造方法において準備する酸性乳は、ｐＨが３．５未満となるように調整したものであれば、乳タンパク質が不溶物として含まれている従来の酸性乳飲料であってもよい。すなわち、本製造方法において準備する酸性乳は、市販の殺菌済み酸性乳飲料についてｐＨが３．５未満となるように調整したものであってもよい。
In this production method, first, acidic milk containing milk protein and having a pH of less than 3.5 is prepared.
The acidic milk in the present embodiment refers to milk having a pH of less than 7, that is, milk having an acidic pH. Specifically, the acidic milk according to the present embodiment is prepared by fermenting milk raw materials using microorganisms such as lactic acid bacteria and bifidobacteria as long as the pH can be controlled to less than 3.5. Even fermented milk may be non-fermented milk prepared without fermenting milk raw materials using acidic components such as fruit juice and acidulant. As said milk raw material used in order to prepare the acidic milk which concerns on this manufacturing method, if a milk protein is included, a well-known thing can be used, for example, raw milk, cow milk, whole milk powder, skim milk powder, raw Examples include cream, concentrated milk, partially skimmed milk, condensed milk, and powdered milk. These may be used individually by 1 type and may use 2 or more types together.
Moreover, the conventional acidic milk drink in which milk protein is contained as an insoluble matter may be sufficient if the acidic milk prepared in this manufacturing method is adjusted so that pH may become less than 3.5. That is, the acidic milk prepared in the present production method may be one prepared by adjusting the pH of a commercially sterilized acidic milk beverage to be less than 3.5.
本製造方法において準備する酸性乳は、該酸性乳中に含まれる乳タンパク質の水に対する溶解性を向上させる観点から、ｐＨ３．５未満のものである必要がある。かかる酸性乳のｐＨは、本製造方法により得られる飲料中に乳タンパク質が不溶物として析出することを防ぐ観点から、好ましくは、ｐＨ３．４以下であり、さらに好ましくは、ｐＨ３．３以下である。一方、酸性乳のｐＨの下限値は、本製造方法により得られる飲料中の香気成分が劣化することを抑制する観点から、たとえば、ｐＨ２．８以上とすることができる。そのため、酸性乳のｐＨの下限値が上記数値範囲内となるように制御された場合、結果として、本製造方法により得られる飲料の嗜好性を向上させることができる。
なお、乳タンパク質の等電点は、一般に、ｐＨ４．６であることが知られている。かかる等電点の値は、上記乳タンパク質の主成分として知られているカゼインの等電点（ｐＨ４．６）に起因している。
The acidic milk prepared in this production method needs to have a pH of less than 3.5 from the viewpoint of improving the solubility of milk protein contained in the acidic milk in water. The pH of the acidic milk is preferably pH 3.4 or less, more preferably pH 3.3 or less, from the viewpoint of preventing milk protein from precipitating as an insoluble matter in the beverage obtained by the present production method. . On the other hand, the lower limit value of the pH of the acidic milk can be set at, for example, pH 2.8 or more from the viewpoint of suppressing deterioration of the aroma component in the beverage obtained by the present production method. Therefore, when the lower limit value of the pH of the acidic milk is controlled to be within the above numerical range, as a result, it is possible to improve the palatability of the beverage obtained by this production method.
The isoelectric point of milk protein is generally known to be pH 4.6. This isoelectric point value is attributed to the isoelectric point (pH 4.6) of casein known as the main component of the milk protein.
本製造方法において準備する酸性乳の乳タンパク質含有量は、本製造方法により得られる飲料において、かかる飲料全量に対する乳タンパク質含有量が後述する数値範囲内となるように、制御されたものであることが好ましい。具体的には、本製造方法により得られる飲料全量に対する乳タンパク質含有量は、好ましくは、５ｐｐｍ以上１００ｐｐｍ以下であり、さらに好ましくは、１０ｐｐｍ以上７０ｐｐｍ以下である。こうすることで、本製造方法により得られる飲料中に乳タンパク質が不溶物として析出することを抑制することができる。 The milk protein content of the acidic milk prepared in the present production method is controlled so that the milk protein content relative to the total amount of the beverage in the beverage obtained by the present production method falls within the numerical range described later. Is preferred. Specifically, the milk protein content relative to the total amount of beverage obtained by this production method is preferably 5 ppm to 100 ppm, and more preferably 10 ppm to 70 ppm. By carrying out like this, it can suppress that milk protein precipitates as an insoluble matter in the drink obtained by this manufacturing method.
本製造方法において準備する酸性乳のＢｒｉｘ値は、本製造方法により得られる飲料の嗜好性を向上させる観点から、好ましくは、１°以上１０°以下であり、より好ましくは、３°以上９°以下であり、さらに好ましくは、４°以上８°以下である。 The Brix value of the acidic milk prepared in this production method is preferably 1 ° or more and 10 ° or less, more preferably 3 ° or more and 9 °, from the viewpoint of improving the palatability of the beverage obtained by this production method. Or less, more preferably 4 ° or more and 8 ° or less.
また、本製造方法において準備する酸性乳の酸度は、本製造方法により得られる飲料の嗜好性を向上させる観点から、好ましくは、０．０５質量％以上０．３質量％以下であり、さらに好ましくは、０．１質量％以上０．２質量％以下である。なお、本実施形態に係る酸性乳の「酸度」とは、該酸性乳中に含まれている酸の量をクエン酸の相当量として換算した値、すなわち、クエン酸酸度（質量％）として表した数値を指す。 In addition, the acidity of the acidic milk prepared in the production method is preferably 0.05% by mass or more and 0.3% by mass or less, more preferably from the viewpoint of improving the palatability of the beverage obtained by the production method. Is 0.1 mass% or more and 0.2 mass% or less. The “acidity” of the acidic milk according to the present embodiment is a value obtained by converting the amount of acid contained in the acidic milk as an equivalent amount of citric acid, that is, expressed as citric acidity (mass%). Refers to the number.
本製造方法において準備する酸性乳の無脂乳固形分含有量は、本製造方法により得られる飲料において、かかる飲料全量に対する無脂乳固形分含有量が後述する数値範囲内となるように、制御されたものであることが好ましい。具体的には、本製造方法により得られる飲料全量に対する無脂乳固形分含有量は、好ましくは、０．００１質量％以上０．１質量％以下であり、さらに好ましくは、０．００２質量％以上０．０５質量％以下である。こうすることで、本製造方法により得られる飲料中に、上記無脂乳固形分の１成分である乳タンパク質が不溶物として析出することを抑制することができる。 The non-fat milk solid content of the acidic milk prepared in the present production method is controlled so that the non-fat milk solid content with respect to the total amount of the beverage in the beverage obtained by the present production method falls within the numerical range described later. It is preferred that Specifically, the non-fat milk solid content with respect to the total amount of beverage obtained by this production method is preferably 0.001% by mass or more and 0.1% by mass or less, and more preferably 0.002% by mass. It is 0.05 mass% or less. By carrying out like this, in the drink obtained by this manufacturing method, it can suppress that the milk protein which is 1 component of the said non-fat milk solid content precipitates as an insoluble matter.
また、本製造方法において準備する酸性乳は、飲料の高清澄化という観点において本発明の目的を損なわない範囲であれば、各種栄養成分、抽出物、甘味料、着色料、希釈剤、酸化防止剤等の食品添加物を含むものであってもよい。 In addition, the acidic milk prepared in the present production method has various nutritional components, extracts, sweeteners, colorants, diluents, antioxidants as long as the object of the present invention is not impaired in terms of clarification of beverages. It may contain food additives such as an agent.
次に、本製造方法においては、準備した酸性乳を９５℃以上１３０℃以下の温度で加熱殺菌する。これにより、加熱殺菌前の酸性乳が白濁したものである場合、すなわち、乳タンパク質が酸性乳中に分散した状態にある場合であったとしても、酸性乳中に不溶物として含まれている乳タンパク質を可溶化することができる。そのため、本製造方法によれば、上述した温度で準備した酸性乳を加熱殺菌することにより、結果として、高清澄化された殺菌済みの酸性乳を得ることができる。 Next, in this manufacturing method, the prepared acidic milk is heat sterilized at a temperature of 95 ° C. or higher and 130 ° C. or lower. As a result, even when the acidic milk before heat sterilization is cloudy, that is, when the milk protein is in a state of being dispersed in the acidic milk, the milk contained as an insoluble matter in the acidic milk Proteins can be solubilized. Therefore, according to this manufacturing method, as a result, highly clarified sterilized acidic milk can be obtained by heat sterilizing the acidic milk prepared at the above-described temperature.
本製造方法における酸性乳の加熱殺菌温度は、９５℃以上１３０℃以下であるが、乳タンパク質の水に対する溶解度を向上させる観点から、好ましくは、１００℃以上１２０℃以下であり、さらに好ましくは、１１３℃以上１２０℃以下である。 The heat sterilization temperature of the acidic milk in this production method is 95 ° C. or higher and 130 ° C. or lower, preferably 100 ° C. or higher and 120 ° C. or lower, more preferably, from the viewpoint of improving the solubility of milk protein in water. It is 113 degreeC or more and 120 degrees C or less.
次いで、本製造方法においては、酸性乳の液温を４５℃以下の温度まで降温させる。このとき、本製造方法においては、酸性乳の加熱殺菌温度に関係なく、該酸性乳の冷却を開始してから該酸性乳の液温が最初に４５℃となるまでの間において、該酸性乳の液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように酸性乳を冷却することが重要である。こうすることで、加熱殺菌後の酸性乳中に可溶物として含まれている乳タンパク質が、液温の低下に伴って不溶化することを抑制できる。つまり、本製造方法においては、加熱殺菌して得られた酸性乳の液温を降温させる際の温度プロファイルを上述した条件を満たすように制御することで、冷却後の酸性乳が白濁することを効果的に抑制することができる。言い換えれば、本製造方法においては、加熱殺菌して得られた酸性乳の液温を降温させる際の温度プロファイルを上述した条件を満たすように制御することで、乳タンパク質の水に対する溶解度、すなわち乳タンパク質の可溶性を保持したまま、酸性乳を冷却することができる。 Next, in this production method, the temperature of the acidic milk is lowered to a temperature of 45 ° C. or lower. At this time, in this production method, regardless of the heat sterilization temperature of the acidic milk, the period between the start of the cooling of the acidic milk and the time when the liquid temperature of the acidic milk first reaches 45 ° C. It is important to cool the acidic milk so that the liquid temperature in the temperature range of 55 ° C. or more and less than 95 ° C. is less than 2 minutes. By carrying out like this, it can suppress that the milk protein contained as a soluble substance in the acidic milk after heat sterilization insolubilizes with the fall of liquid temperature. That is, in this production method, by controlling the temperature profile when lowering the temperature of the acidic milk obtained by heat sterilization so as to satisfy the above-mentioned conditions, the cooled acidic milk becomes cloudy. It can be effectively suppressed. In other words, in this production method, the solubility of milk protein in water, that is, milk is controlled by controlling the temperature profile when lowering the temperature of acidic milk obtained by heat sterilization so as to satisfy the above-described conditions. Acidic milk can be cooled while retaining protein solubility.
また、本製造方法においては、準備した酸性乳を加熱殺菌した後、所定の時間内に酸性乳の冷却処理を開始することが好ましい。具体的には、本製造方法における酸性乳の液温を降温させる工程は、加熱殺菌処理を終えてから、５分以内に開始することが好ましく、３分以内に開始するとより好ましく、２分以内に開始するとさらに好ましい。こうすることで、加熱殺菌したことにより昇温した酸性乳が、加熱殺菌後の保管時に自然冷却されることを抑制することができる。そのため、本製造方法において、加熱殺菌してから冷却処理を開始するまでの時間が上述した数値範囲内となるように制御した場合、結果として、加熱殺菌後の酸性乳中に可溶物として含まれている乳タンパク質が、不溶化して析出することを抑制できる。 Moreover, in this manufacturing method, after heat-sterilizing the prepared acidic milk, it is preferable to start the cooling process of acidic milk within predetermined time. Specifically, the step of lowering the temperature of the acidic milk in this production method is preferably started within 5 minutes after finishing the heat sterilization treatment, more preferably started within 3 minutes, and more preferably within 2 minutes. More preferably, starting at By carrying out like this, it can suppress that the acidic milk heated up by heat-sterilizing is naturally cooled at the time of the storage after heat-sterilization. Therefore, in this production method, when it is controlled so that the time from the heat sterilization to the start of the cooling process is within the above-mentioned numerical range, as a result, it is contained as a soluble substance in the acid milk after the heat sterilization It can suppress that the milk protein currently insolubilized and precipitates.
また、本製造方法に係る降温させる工程において、酸性乳の液温が５５℃以上９５℃未満の温度領域にある時間は、上述したように、２分未満であるが、好ましくは、１秒以上１分以下であり、さらに好ましくは、１秒以上３０秒以下であり、最も好ましくは、１秒以上１０秒以下である。こうすることで、乳タンパク質の水に対する溶解度、すなわち乳タンパク質の可溶性を保持したまま、酸性乳を冷却することができる。 Further, in the step of lowering the temperature according to this production method, the time during which the liquid temperature of the acidic milk is in the temperature range of 55 ° C. or higher and lower than 95 ° C. is less than 2 minutes as described above, but preferably 1 second or longer. 1 second or less, more preferably 1 second or more and 30 seconds or less, and most preferably 1 second or more and 10 seconds or less. By doing so, the acidic milk can be cooled while maintaining the solubility of the milk protein in water, that is, the solubility of the milk protein.
本製造方法において、酸性乳の液温の降温時間は、好ましくは、２分未満であり、より好ましくは、１秒以上１分以下であり、さらに好ましくは、１秒以上３０秒以下であり、最も好ましくは、１秒以上１０秒以下である。こうすることで、加熱殺菌後の酸性乳中に可溶物として含まれている乳タンパク質が、不溶化して析出することを効果的に防ぐことができる。なお、本製造方法における上記降温時間とは、酸性乳の冷却を開始してから該酸性乳の液温が最初に４５℃となるまでの時間のことを指す。 In this production method, the temperature lowering time of the acid milk is preferably less than 2 minutes, more preferably 1 second or more and 1 minute or less, and further preferably 1 second or more and 30 seconds or less, Most preferably, it is 1 second or more and 10 seconds or less. By carrying out like this, it can prevent effectively that the milk protein contained as a soluble substance in the acidic milk after heat-sterilization insolubilizes and precipitates. In addition, the said temperature fall time in this manufacturing method refers to the time from the start of cooling of acidic milk until the liquid temperature of this acidic milk first becomes 45 degreeC.
本製造方法において、加熱殺菌してから液温が４５℃以下となるように冷却した後の状態にある酸性乳の波長６５０ｎｍにおける吸光度は、０．０２以下であるが、好ましくは、０．００９以下であり、より好ましくは、０．００６以下であり、さらに好ましくは、０．００３以下である。
ここで、白濁した状態にある従来の酸性乳飲料の波長６５０ｎｍにおける吸光度は、通常、１以上の値を示す場合がほとんどである。また、止渇飲料の１種として市場に流通している従来のスポーツドリンクの波長６５０ｎｍにおける吸光度は、通常、０．２程度の値を示す場合がほとんどである。このことから、本製造方法により得られる加熱殺菌してから液温が４５℃以下となるように冷却した後の状態にある酸性乳は、従来の酸性乳飲料や、スポーツドリンク等の止渇飲料と比べて、非常に透明性の高いものであるといえる。
In this production method, the absorbance at a wavelength of 650 nm of the acidic milk after being sterilized by heating and then cooled so that the liquid temperature is 45 ° C. or lower is 0.02 or lower, preferably 0.009. Or less, more preferably 0.006 or less, and still more preferably 0.003 or less.
Here, the absorbance at a wavelength of 650 nm of the conventional acidic milk beverage in a cloudy state usually shows a value of 1 or more in most cases. Further, the absorbance at a wavelength of 650 nm of a conventional sports drink distributed in the market as a kind of fast-drying beverage usually has a value of about 0.2 in most cases. From this, the acid milk in a state after being sterilized by heating and cooled so that the liquid temperature becomes 45 ° C. or less obtained by this production method is a conventional acid milk drink or a starved drink such as a sports drink. It can be said that it is very highly transparent.
次いで、本製造方法においては、得られた酸性乳を容器に充填する。こうすることで、本実施形態に係る容器詰め酸性乳含有高清澄飲料を得ることができる。 Next, in this production method, the obtained acidic milk is filled into a container. By carrying out like this, the container stuffed acidic milk containing highly clarified drink which concerns on this embodiment can be obtained.
本製造方法において、容器に充填する酸性乳の液温は、特に限定されず、４５℃以下であってもよいし、４５℃以上であってもよい。 In this production method, the temperature of the acidic milk filled in the container is not particularly limited, and may be 45 ° C. or lower, or 45 ° C. or higher.
また、酸性乳を充填する容器は、飲料業界で公知の密封容器であれば、適宜選択して用いることができる。その具体例としては、ガラス、プラスチック（ポリエチレンテレフタレート（ＰＥＴ）等）、アルミ、スチール等の単体もしくは複合材料又は積層材料からなる密封容器が挙げられる。また、容器形状は、特に限定されるものではないが、たとえば、缶容器、ボトル容器等が挙げられる。さらに、本製造方法により得られる高清澄飲料を充填する容器の色は、特に限定されないが、無色透明であることが好ましい。 Moreover, the container filled with acidic milk can be appropriately selected and used as long as it is a sealed container known in the beverage industry. Specific examples thereof include a sealed container made of a single material such as glass, plastic (polyethylene terephthalate (PET), etc.), aluminum, steel, or a composite material or a laminated material. Moreover, although a container shape is not specifically limited, For example, a can container, a bottle container, etc. are mentioned. Furthermore, the color of the container filled with the high-clarity beverage obtained by this production method is not particularly limited, but is preferably colorless and transparent.
＜酸性乳の高清澄化方法＞
本実施形態に係る酸性乳の高清澄化方法は、次の３工程をこの順で含む。第１の工程は、乳タンパク質を含み、かつｐＨが３．５未満である酸性乳を準備する工程である。第２の工程は、９５℃以上１３０℃以下の温度で酸性乳を加熱殺菌する工程である。第３の工程は、上記第２の工程（加熱殺菌する工程）の後、酸性乳の液温が４５℃以下となるように上記液温を降温させる工程である。そして、本実施形態に係る酸性乳の高清澄化方法は、上記第３の工程（降温させる工程）において、液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように酸性乳を冷却し、かつ上記第３の工程（降温させる工程）の後に測定した酸性乳の波長６５０ｎｍにおける吸光度が０．０２以下となるように酸性乳を調製する必要がある。
<High clarification method of acidic milk>
The high clarification method of acidic milk according to this embodiment includes the following three steps in this order. The first step is a step of preparing acidic milk containing milk protein and having a pH of less than 3.5. A 2nd process is a process of heat-sterilizing acidic milk at the temperature of 95 degreeC or more and 130 degrees C or less. The third step is a step of lowering the liquid temperature so that the liquid temperature of the acidic milk becomes 45 ° C. or lower after the second step (step of heat sterilization). And the high clarification method of the acidic milk which concerns on this embodiment WHEREIN: In the said 3rd process (process to make temperature fall), the time in which the liquid temperature exists in the temperature range of 55 to 95 degreeC is less than 2 minutes. It is necessary to prepare the acidic milk so that the absorbance at a wavelength of 650 nm of the acidic milk measured after the third step (step of lowering the temperature) is 0.02 or less.
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。 As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
以下、本発明を実施例および比較例により説明するが、本発明はこれらに限定されるものではない。 Hereinafter, although an example and a comparative example explain the present invention, the present invention is not limited to these.
＜酸性乳の準備＞
白濁した状態にある市販の殺菌済み乳酸菌飲料に対して、下記表１に示す配合比率となるように、果糖ぶどう糖液糖と、砂糖と、食塩とを、予め水に溶解させてから添加混合した。なお、上記市販の殺菌済み乳酸菌飲料は、必要に応じて、予め水で希釈したものを使用した。
次いで、得られた混合液のｐＨが３．３となるように、クエン酸、乳酸、およびクエン酸三ナトリウムからなる所定量の酸味料を添加混合することによりｐＨを調整した。このようにして得られた溶液を、後述する実施例および比較例の飲料を作製するために用いる酸性乳として準備した。得られた酸性乳のＢｒｉｘ値は、８．０°であり、クエン酸酸度は、０．１５％であった。
<Preparation of acid milk>
For the commercially sterilized lactic acid bacteria beverage in a cloudy state, the fructose-glucose liquid sugar, sugar, and salt were previously dissolved in water and added and mixed so as to have the blending ratio shown in Table 1 below. . In addition, the said commercially available sterilized lactic acid bacteria drink used what was diluted with water beforehand as needed.
Subsequently, the pH was adjusted by adding and mixing a predetermined amount of acidulant composed of citric acid, lactic acid, and trisodium citrate so that the pH of the obtained mixed solution was 3.3. The solution thus obtained was prepared as acidic milk used for preparing beverages of Examples and Comparative Examples described later. The obtained acidic milk had a Brix value of 8.0 ° and a citric acidity of 0.15%.
＜実施例および比較例に係る容器詰め飲料の作製＞
上述した方法で準備した酸性乳に対して、１１５℃で３０秒間の加熱殺菌処理を実施した。次いで、得られた殺菌処理済み酸性乳の液温が下記表１に示す温度となるように１０秒間弱の冷却処理を施し、その直後に該酸性乳を透明な容器に充填し、２分間保持した。なお、上記冷却処理は、加熱殺菌処理の終了後５秒以内に開始した。また、冷却処理終了後から上述した２分間の保持を完了するまでの間において、該酸性乳の液温が下記表１に示す冷却処理終了後の温度から２℃以上低下することはなかった。
その後、容器内に充填されている該酸性乳の液温が２０℃となるように水冷した。このようにして得られた容器詰め酸性乳を、各実施例および各比較例に係る酸性乳含有高清澄飲料として作製した。
<Production of container-packed beverages according to Examples and Comparative Examples>
The acidic milk prepared by the method described above was subjected to a heat sterilization treatment at 115 ° C. for 30 seconds. Next, a cooling treatment of less than 10 seconds is performed so that the liquid temperature of the obtained sterilized acidic milk becomes the temperature shown in Table 1 below, and immediately after that, the acidic milk is filled into a transparent container and held for 2 minutes. did. The cooling treatment was started within 5 seconds after the heat sterilization treatment was completed. Moreover, the liquid temperature of the acidic milk did not decrease by 2 ° C. or more from the temperature after completion of the cooling treatment shown in the following Table 1 after the completion of the cooling treatment until the completion of the 2 minute holding described above.
Then, it cooled with water so that the liquid temperature of this acidic milk with which it filled in the container might be 20 degreeC. The container-packed acidic milk thus obtained was prepared as an acidic milk-containing high-clarity beverage according to each Example and each Comparative Example.
得られた各飲料について、次の評価を実施した。 The following evaluation was implemented about each obtained drink.
・不溶物の量；各飲料の外観について、熟練したパネラーが以下の評価基準に従って目視にて評価を実施した。
５：不溶物は含まれていなかった。
４：高清澄飲料として、実用上問題ないレベルであるが、極わずかの不溶物が含まれていた。
３：高清澄飲料として、実用上問題ないレベルであるが、少量の不溶物が含まれていた。
２：高清澄飲料として、実用上問題がある程度の不溶物が含まれていた。
１：高清澄飲料として、実用上問題がある程度の不溶物が大量に含まれていた。
-Amount of insoluble matter: The appearance of each beverage was evaluated visually by a skilled panel according to the following evaluation criteria.
5: Insoluble matter was not contained.
4: As a high-definition beverage, there was no problem in practical use, but very insoluble matter was included.
3: As a high-definition beverage, although it was a level which is satisfactory practically, a small amount of insoluble matter was contained.
2: As a high-definition beverage, an insoluble matter with a certain degree of practical problem was included.
1: As a high-definition beverage, a large amount of insoluble matter having some practical problems was contained.
・波長６５０ｎｍにおける吸光度：分光光度計を用いて各飲料の波長６５０ｎｍにおける吸光度を測定した。なお、吸光度測定は、２０℃の温度条件下、石英セルを用いて実施した。 Absorbance at a wavelength of 650 nm: The absorbance at a wavelength of 650 nm of each beverage was measured using a spectrophotometer. The absorbance measurement was performed using a quartz cell under a temperature condition of 20 ° C.
上記評価項目に関する評価結果を、以下の表１にまとめる。 The evaluation results regarding the above evaluation items are summarized in Table 1 below.
各実施例の酸性乳含有高清澄飲料は、いずれも、透明性に優れ、かつ不溶物量の少ない高清澄化された飲料であった。一方、各比較例の酸性乳含有高清澄飲料は、波長６５０ｎｍにおける吸光度が各実施例と同様の値を示すという点において透明性に優れたものであるが、不溶物が沈殿したものであった。そのため、各比較例の酸性乳含有高清澄飲料は、実用上、改善の余地を有したものであった。
表１からも分かるように、各実施例の製造プロセスは、各比較例に係る製造プロセスと比べて、得られる飲料中に不純物が発生することを抑制することができる。このことから、各実施例に係る酸性乳含有高清澄飲料の製造プロセスでは、該飲料の製造工程において、水に対して可溶な状態にある乳タンパク質が熱変性して不溶化することを、各比較例に係る酸性乳含有高清澄飲料の製造プロセスと比べて、効果的に抑制できているものと考えられる。
Each of the acidic milk-containing highly clarified beverages of each Example was a highly clarified beverage having excellent transparency and a small amount of insoluble matter. On the other hand, the acidic milk-containing high-clarity beverage of each comparative example was excellent in transparency in that the absorbance at a wavelength of 650 nm showed the same value as in each example, but insoluble matter was precipitated. . Therefore, the acidic milk-containing high-clarity beverage of each comparative example has room for improvement in practice.
As can be seen from Table 1, the production process of each example can suppress the generation of impurities in the obtained beverage as compared with the production process according to each comparative example. From this, in the production process of acidic milk-containing high-clarity beverage according to each example, in the production process of the beverage, each milk protein in a state soluble in water is heat-denatured and insolubilized. It is thought that it can suppress effectively compared with the manufacturing process of the acidic milk containing highly clarified drink which concerns on a comparative example.
Claims (5)
９５℃以上１３０℃以下の温度で前記酸性乳を加熱殺菌する工程と、
前記加熱殺菌する工程の後、前記酸性乳の液温が４５℃以下となるように前記液温を降温させる工程と、
をこの順で含む酸性乳含有高清澄飲料の製造方法であって、
前記加熱殺菌する工程の後、５分以内に前記降温させる工程を開始し、
前記降温させる工程において、前記液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように前記酸性乳を冷却し、
前記酸性乳含有高清澄飲料の波長６５０ｎｍにおける吸光度が０．０２以下である、酸性乳含有高清澄飲料の製造方法。 Providing acidic milk comprising milk protein and having a pH of less than 3.5;
A step of heat sterilizing the acidic milk at a temperature of 95 ° C. or higher and 130 ° C. or lower;
After the heat sterilization step, lowering the liquid temperature so that the liquid temperature of the acidic milk is 45 ° C. or less;
The method of manufacturing a including acidic milk containing high fining beverage in this order,
After the heat sterilization step, start the step of lowering the temperature within 5 minutes,
In the step of lowering the temperature, the acidic milk is cooled so that the time during which the liquid temperature is 55 ° C. or more and less than 95 ° C. is less than 2 minutes,
The manufacturing method of the acidic milk containing high clarification drink whose light absorbency in wavelength 650nm of the said acidic milk containing high clarification drink is 0.02 or less.
９５℃以上１３０℃以下の温度で前記酸性乳を加熱殺菌する工程と、
前記加熱殺菌する工程の後、前記酸性乳の液温が４５℃以下となるように前記液温を降温させる工程と、
をこの順で含み、
前記加熱殺菌する工程の後、５分以内に前記降温させる工程を開始し、
前記降温させる工程において、前記液温が５５℃以上９５℃未満の温度領域にある時間が２分未満となるように前記酸性乳を冷却し、
前記降温させる工程の後に測定した前記酸性乳の波長６５０ｎｍにおける吸光度が０．０２以下となるように前記酸性乳を調製する、酸性乳の高清澄化方法。 Providing acidic milk comprising milk protein and having a pH of less than 3.5;
A step of heat sterilizing the acidic milk at a temperature of 95 ° C. or higher and 130 ° C. or lower;
After the heat sterilization step, lowering the liquid temperature so that the liquid temperature of the acidic milk is 45 ° C. or less;
In this order,
After the heat sterilization step, start the step of lowering the temperature within 5 minutes,
In the step of lowering the temperature, the acidic milk is cooled so that the time during which the liquid temperature is 55 ° C. or more and less than 95 ° C. is less than 2 minutes,
A high clarification method for acidic milk, wherein the acidic milk is prepared such that the absorbance at a wavelength of 650 nm of the acidic milk measured after the temperature lowering step is 0.02 or less.
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| JP6607878B2 (en) * | 2017-03-30 | 2019-11-20 | アサヒ飲料株式会社 | Yogurt-like beverage, container-packed beverage, and method for improving aftertaste of yogurt-like beverage |
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