JP6424161B2 - Fermented milk-containing beverage - Google Patents

Description

  The present invention relates to a fermented milk-containing beverage that suppresses aggregation, precipitation, and water separation of milk proteins for a long period of time during storage, and that does not have a sticky feeling as a flavor and has a good feeling over the throat.

In the production of a dairy beverage, in the case of a dairy beverage that contains a large amount of fermented milk, the particle size of the milk protein in the beverage increases, the amount of precipitation mainly consisting of the milk protein increases during storage, and water separation occurs. Will occur. This is because the milk protein particles in the fermented milk are subject to denaturation by the acid generated during the fermentation process, and tend to cause aggregation and precipitation. As a measure for improving storage stability, it is generally known to add a stabilizer or homogenize, but a sufficient effect cannot be obtained.
For example, Non-Patent Document 1 describes that the amount of stabilizer added is determined in consideration of milk protein particle size, milk component content and shelf life. In addition, when using fermented milk with a large particle size, use a stabilizer with high viscosity such as pectin. In the case of acidified milk, the particle size is relatively small so that even soybean polysaccharides with low viscosity can be stored stably. It is described that both can be used together in products with a high milk solid content. Moreover, it is described that it is necessary to perform a homogenization treatment in order to maintain the storage stability of the product regardless of whether acidified milk or fermented milk is used. That is, in addition to making the milk protein particles finer and stabilized, it is described that a homogenizer is used under a pressure of 10 to 20 MPa in order to increase the dispersion efficiency when a stabilizer or an emulsifier is used. . Further, it is described that a product having an 80% particle diameter of more than 3 μm after homogenization has a large amount of precipitation and cannot maintain a commercial value.

Patent Document 1 discloses that in a milk-containing acidic milk beverage in which a sour agent is added to milk and the pH is adjusted to 3.0 to 4.2, soy dietary fiber and pectin are used under a pressure of 10 to 50 MPa. The method for producing a milk-containing acidic milk beverage having excellent flavor and good storage stability, in which aggregation and precipitation do not substantially occur during long-term storage, is disclosed. However, the acidic milk drink of Patent Document 1 does not contain fermented milk, does not contain milk protein particles that have been modified during the fermentation process, and is not a drink that is extremely difficult to preserve and stabilize.
In Patent Document 2, a stabilizer and a saccharide are dissolved, and milk components are mixed and dissolved therein, then an acidic substance is added to adjust the pH to 3.5 to 4.5, and the pressure is increased to 500 to 1500 kg / cm ^2. An acidic milk beverage that is obtained by homogenization and has less precipitation during storage and a method for producing the same are disclosed.
Patent Document 3 discloses a method for producing a milky protein-containing acidic beverage by adding sugars and the like to fermented milk, homogenizing it, heat-sterilizing it, filling the container, and then cooling and shaking. .

Moreover, patent document 4 adds fruit juice to the yogurt stock solution fermented by low acidity, homogenizes at 250-550 atmospheres and 55-75 degreeC, removes dissolved oxygen, and heat-processes after filling a sealed container. By doing so, it is disclosed that a yogurt drink containing fruit juice with good taste and high flavor that has a stable quality and does not separate for a long period of time and has very little browning and oxidation can be produced.
Patent Document 5 is a method for producing liquid fermented milk that uses lactobacilli and lactic acid cocci as lactic acid bacteria to be added to the raw material of fermented milk, and includes a homogenization step of obtaining liquid fermented milk at a homogenizing pressure of 50 to 100 MPa. A method for producing liquid fermented milk is disclosed.
Patent Document 6 discloses that when producing sterilized liquid fermented milk and sterilized lactic acid bacteria beverages, high methoxyl (HM) pectin and fermented milk are added, and the pH is adjusted to obtain a mixed solution, which is then homogeneously heated at 30 ° C. or higher. The manufacturing method which performs a chemical conversion treatment is disclosed.

JP 2001-190254 A Japanese Patent Laid-Open No. 5-43 JP-A-6-319449 Japanese Patent Laid-Open No. 6-22688 Japanese Patent No. 4963747 JP-A-3-2855641

“Latest Soft Drinks”, Kozo Co., Ltd., September 30, 2003, p. 365-378

  As described above, a production method in a beverage that is acidified by adding a sour agent to a milk component, or a yogurt drink-like beverage that is homogenized under heating conditions and / or high-pressure conditions on a yogurt stock solution or fermented milk The method is known. However, fermented milk-containing beverages that contain fermented milk, that prevent aggregation and precipitation of milk proteins for a long period of time, maintain the commercial value of the appearance, have no sticky feeling as a flavor, and have a good feeling over the throat unknown.

An object of the present invention is to contain milk protein particles that have been modified during the fermentation process, and in a fermented milk-containing beverage that is extremely difficult to stabilize for a long period of time, aggregation and precipitation of milk protein for a long period of time and water separation are suppressed (hereinafter referred to as “water storage”). Furthermore, the present invention is to provide a fermented milk-containing beverage that does not have a sticky feeling as a flavor and has a good feeling over the throat. That is, an object of the present invention is to provide a fermented milk-containing beverage that has both good flavor and long-term storage stability.
Moreover, the subject of another viewpoint of this invention is providing the manufacturing method of fermented milk containing drink which can make long-term storage stability and favorable flavor compatible. Furthermore, it is providing the water separation and precipitation suppression method of this fermented milk containing drink effective for the long-term storage stability of the fermented milk containing drink containing much fermented milk.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention use soy polysaccharide and HM pectin in a specific content with respect to the total amount of beverage and use both in a specific ratio. Has developed a fermented milk-containing beverage that contains a large amount of non-fat milk solid content fermented milk and has both long-term storage stability and good flavor, and a method for producing the same, and has completed the present invention. Furthermore, the invention of the water separation and precipitation suppression method of fermented milk containing drinks which contribute to long-term storage stability was also completed.

That is, according to this invention, fermented milk containing non-fat milk solid content, soybean polysaccharide, and HM pectin are contained, and the content of the non-fat milk solid content is 0. 5 to 6.0% by mass, and the total content of the soybean polysaccharide and the HM pectin is 0.3 to 0.8% by mass with respect to the total amount of beverage, and the soybean polysaccharide and the HM pectin Is a fermented milk emulsion having a mass ratio of 3: 1 to 1: 4 , and the fermented milk liquid is homogenized under conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa. A fermented milk-containing beverage in which the median diameter of milk protein particles is 0.7 μm or less is provided.

  According to the present invention, the fermented milk contains soybean polysaccharide and HM pectin, and the total content of the soybean polysaccharide and HM pectin is 0.3 to 0.8% by mass with respect to the total amount of beverage, and The step of adding fermented milk so that the content ratio of soybean polysaccharide and the HM pectin is 3: 1 to 1: 4 by mass ratio, and the content of non-fat milk solids in the fermented milk And a step of adjusting to 0.5 to 6.0% by mass with respect to the total amount of beverage, and a step of homogenizing the fermented milk under conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa. A method for producing a milk-containing beverage is provided.

  Furthermore, according to the present invention, fermented milk containing 0.5 to 6.0% by mass of non-fat milk solids, soybean polysaccharide and HM pectin, and the total content of soybean polysaccharide and HM pectin are It is added so that the content ratio of the soy polysaccharide and the HM pectin is 3: 1 to 1: 4 by mass ratio with respect to the total amount of the beverage, and the temperature is 50 to 90. Provided is a method for inhibiting water separation and precipitation of a fermented milk-containing beverage, wherein the homogenization is performed under the conditions of ° C and a pressure of 30 to 70 MPa.

The fermented milk-containing beverage of the present invention uses soy polysaccharides and HM pectin in a specific content with respect to the total amount of the beverage and uses both in a specific ratio. It is possible to provide a fermented milk-containing beverage in which aggregation and precipitation, and water separation are suppressed, and there is no paste feeling as a flavor, and the throat is good. Moreover, since it is a drink which contains many fermented milk, stability can be maintained over a long period of four months or more at normal temperature, Therefore It can provide as a fermented milk containing drink which can be distributed at normal temperature.
In addition, the production method of the present invention can produce a fermented milk-containing beverage having both long-term storage stability and good flavor, which contains a large amount of non-fat milk solid fermented milk, and the fermented milk of the present invention. The water separation and precipitation suppression method for the contained beverage is effective for stable long-term storage of the fermented milk-containing beverage containing a large amount of the fermented milk.

It is a graph which shows the evaluation result of "Thoromi" of Examples 4 and 5 and Comparative Examples 6 and 7. It is a graph which shows the evaluation result of Examples 4 and 5 and Comparative Examples 6 and 7 "preference for thickness". It is a graph which shows the evaluation result of "goodness over the throat" of Examples 4 and 5 and Comparative Examples 6 and 7. It is a graph which shows the evaluation result of "the whole flavor" of Examples 4 and 5 and Comparative Examples 6 and 7.

Hereinafter, the present invention will be described in more detail.
As the raw material milk for obtaining the fermented milk of the present invention, any milk such as animal or plant-derived milk can be used. Examples thereof include animal milk such as cow's milk, goat milk, sheep milk, and horse milk, and vegetable milk such as soy milk. Milk is preferable from the viewpoint of easy availability of milk. In addition, these milk may be used individually or in mixture of 2 or more types. When these milks are used as raw material milk, the form is not particularly limited, and whole milk, skim milk or whey, and milk protein concentrate can be used, and reduced from powdered milk and concentrated milk. Milk can also be used.

The fermented milk used in the present invention is fermented acidic milk produced through a fermentation process by microorganisms of the raw material milk. The fermentation method using microorganisms may be a fermentation method used for ordinary fermented milk production, and examples thereof include stationary fermentation, stirring fermentation, shake fermentation, and aeration fermentation. Fermentation is usually performed at a temperature of 30 to 40 ° C. until the pH becomes acidic. Preferably it is pH 3.3-3.8.
Moreover, it is desirable that the fermented milk used in the present invention is subjected to a homogenization treatment in advance, and the median diameter of milk protein particles in the fermented milk is preferably 1 to 10 μm, and preferably 1 to 5 μm. It is more preferable that
The homogenization treatment in this case is preferably performed using a homogenizer. In addition, a homogenizer generally used for food processing such as dyno mill can be used. There are no particular restrictions on the number of homogenizers used (single-stage, multi-stage).
The homogenization temperature is preferably 5 to 25 ° C, more preferably 5 to 15 ° C. Moreover, it does not specifically limit about a homogenization pressure, However, 15-50 Mpa is preferable.

The soybean polysaccharide used in the present invention is a polysaccharide extracted and purified from okara that is a by-product in the production process of soybean products, and is negatively charged under acidity derived from the carboxyl group of galacturonic acid contained therein. Anything is fine. In addition, a commercially available thing can be used, for example, "SM-1200 (made by San-Ei Gen FFI Co., Ltd.)" can be used.
Soy polysaccharides are used as stabilizers for acidic dairy drinks, which are classified as soft drinks, having a relatively low milk solid content including milk proteins. However, for a beverage (fermented milk-containing beverage) containing a large amount of fermented milk with a large amount of milk protein that has been modified during the fermentation process, which is the subject of the present invention, its stabilization performance is insufficient when used alone. In addition, water separation over a long period of time and aggregation / precipitation of milk protein particles cannot be suppressed.

The HM pectin used in the present invention is a polysaccharide mainly extracted from citrus fruits. Commercially available HM pectin can be used, and those having a degree of esterification of 65 to 75% are suitable. For example, “YM-115-LJ (manufactured by Sanki Co., Ltd.)” or the like can be used.
HM pectin is used as a stabilizer for acidic milk beverages. However, for beverages containing a large amount of fermented milk with a large amount of milk protein that has been modified during the fermentation process, which is the subject of the present invention, as in the case of soybean polysaccharides, its sole use performance is insufficient, Water separation and aggregation / precipitation of milk protein particles cannot be suppressed over a long period of time.

In addition, by simply using soy polysaccharide and HM pectin in combination with fermented milk with a large amount of milk protein that has been modified in the fermentation process, it is possible to prevent water separation and to suppress aggregation and precipitation of milk protein particles. In this respect, a satisfactory effect cannot be obtained.
Non-fat milk solids particles such as milk proteins affected by fermentation-related modification such as changes in acidity during the fermentation process, coupled with the fact that the non-fat milk solids themselves are contained in a large amount, It becomes difficult to stabilize the dispersion for a long time. In the fermentation process, some aggregation point is expected to be formed on the non-fat milk solid particles such as milk protein particles, but the clearness has not been elucidated.
Thus, in order to achieve long-term storage stability of a fermented milk-containing beverage having a problem with stability, it has been conventionally necessary to add sugar to obtain a beverage having a high sugar content, that is, a high Brix value. It was the means being implemented. This is a technique of imparting long-term storage stability by the dispersibility of sugar. Therefore, it has hardly been thought of itself as a fermented milk-containing beverage with a low sugar content (low Brix value) and a mellow and refreshing flavor.

As described above, the fermented milk-containing beverage of the present invention contains a large amount of non-fat milk solids such as milk proteins affected by the denaturation associated with fermentation. 5 to 6.0% by mass is contained. The lower limit of the content of the non-fat milk solid is more preferably 0.9% by mass, the upper limit is more preferably 5.0% by mass, and further preferably 4.0% by mass.
If the non-fat milk solid content is less than 0.5% by mass, the “flavor thickness” expected for a fermented milk-containing beverage is not felt, and a satisfactory taste is not achieved. On the other hand, when the non-fat milk solid content exceeds 6.0% by mass, it is extremely difficult to suppress aggregation and precipitation of milk protein particles.

In this way, beverages containing a large amount of non-fat milk solids that are affected by fermentation-related denaturation (ie, containing a lot of milk protein particles) have both long-term storage stability and good flavor. Although it is extremely difficult to achieve this, the present invention achieves the compatibility by using a specific blend of soybean polysaccharide and HM pectin.
That is, in the present invention, the total content of soybean polysaccharide and HM pectin is 0.3 to 0.8% by mass relative to the total amount of beverage, and the content ratio of soybean polysaccharide and HM pectin is 3: By making the fermented milk-containing beverage added so as to be 1 to 1: 4, it is possible to achieve remarkably good prevention of water separation and suppression of aggregation and precipitation of milk protein particles.
On the condition that the content ratio of soybean polysaccharide and HM pectin is 3: 1 to 1: 4 in terms of mass ratio, it is necessary to blend and use soybean polysaccharide and HM pectin within the above range. If the total content of both is less than 0.3% by mass, the milk protein cannot be stably dispersed in the fermented milk-containing beverage for a long period of time, and aggregation and precipitation may occur. On the other hand, if the total content of both exceeds 0.8% by mass, the resulting beverage may have poor flavor, or the viscosity may increase and a feeling of paste may occur, resulting in a loss of refreshing feeling.
In addition, More preferably, content of HM pectin shall be 0.1-0.4 mass% with respect to drink whole quantity on the conditions which satisfy | fill the said requirements. This is because long-term storage stability and a good refreshing feeling can be achieved at a high level. In particular, when the content is 0.4% by mass or less, the occurrence of a sticky feeling can be satisfactorily suppressed.

The fermented milk-containing beverage of the present invention preferably has a Brix value of less than 20 and more preferably 10 to 19 from the viewpoint of good feeling over the throat and a refreshing feeling. A Brix value of less than 20 means that the sugar content, which is considered to contribute to the stable dispersion of milk protein particles in the beverage, is low, and as described above, the fermented milk-containing beverage aimed at by the present invention. Is a beverage that is very difficult to prevent water separation and to suppress aggregation and precipitation of milk protein particles.
The Brix value in the present invention is an indication of a refractometer for sugar at 20 ° C., and can be a solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.), for example. .

  The Brix value can be adjusted by, for example, a method of containing a saccharide or a sweetener. Examples of the saccharide include monosaccharides such as sugar, fructose, glucose, lactose, and maltose, and sugar alcohols such as disaccharides, erythritol, and maltitol. Examples of the sweetener include high-intensity sweeteners such as sucralose, aspartame, acesulfame potassium, stevia and the like. At this time, it is desirable that the Brix value in the fermented milk-containing beverage of the final product is less than 20 as described above.

The fermented milk-containing beverage of the present invention is preferably acidic, and its pH is preferably 2.5 to 4.5, more preferably 3.0 to 4.0. If pH is this range, it can be set as the fermented milk containing drink with a good throat feeling and a refreshing feeling.
In order to adjust the pH of the fermented milk-containing beverage of the present invention, acidulant, fruit juice, and the like can be used. Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid, inorganic acids such as phosphoric acid, and salts thereof. Examples of the fruit juice include fruit juices such as orange, lemon, grapefruit, grape, peach, and apple. Moreover, you may adjust pH of the fermented milk to the said preferable range by adjusting the degree of fermentation of fermented milk, without using a sour agent, fruit juice, etc.

  The fermented milk-containing beverage of the present invention may use, as other components, milk, skim milk or whey, milk protein concentrate, milk powder reduced from milk powder or concentrated milk, as desired. In addition, dairy products such as cream and condensed milk may be blended.

The particle diameter (diameter) of the milk protein particles in the fermented milk-containing beverage of the present invention is 0.7 μm or less as the median diameter. Here, the median diameter is a value generally used as an index representing the particle size of a particle group having a particle size distribution, and is a particle size corresponding to the median value of the distribution.
The median diameter can be measured using a particle size distribution measuring apparatus, for example, model LA-920 manufactured by Horiba, Ltd.

In addition, the fermented milk-containing beverage of the present invention is not particularly limited as long as it has a general viscosity as a beverage, but when the viscosity becomes high, a feeling of paste is generated, which is not preferable as a thickening, and a refreshing feeling is lost. Therefore, the viscosity is preferably 10 mPa · s or less at room temperature.
The viscosity of the fermented milk-containing beverage can be measured, for example, using a bismetholone viscometer manufactured by Shibaura Semtec Co., Ltd.

Next, the manufacturing method of the fermented milk containing drink of this invention is demonstrated.
Raw milk is fermented using lactic acid bacteria and the like, and then homogenized with a homogenizer to obtain fermented milk. Homogenization at this stage is performed, for example, under conditions of a temperature of 5 to 25 ° C. and a pressure of 15 MPa. Even if it is other than the said conditions, as long as it can homogenize so that the median diameter of the milk protein particle | grains in fermented milk may become 1-10 micrometers, you may employ | adopt other homogenization conditions.
Subsequently, the soybean polysaccharide solution and the HM pectin solution, and other additive components as desired are added to the fermented milk, and the concentration is adjusted with water such as purified water as necessary. This intermediate stage is referred to as fermented milk for convenience.
Then, the homogenization process of the fermented milk liquid by a homogenizer is further implemented. The homogenization conditions at this stage are as follows. First, the lower limit of the temperature is preferably 50 ° C. or higher, and more preferably 60 ° C. or higher. On the other hand, as an upper limit, 90 degrees C or less is preferable and 80 degrees C or less is more preferable. The lower limit of the pressure is preferably 30 MPa or more, more preferably 40 MPa or more, and further preferably 50 MPa or more. On the other hand, the upper limit is preferably 70 MPa or less.

  After performing the said homogenization process to fermented milk liquid, the container is filled, and after cooling to 40 degrees C or less, a shaking process is performed. The shaking treatment is preferably mechanical shaking, and is preferably performed by using an apparatus capable of continuous treatment in a manner involving reciprocation or rotational motion. Specifically, when a 350 mL container is taken as an example, a stroke of 10 to 30 cm is 1 to 2 reciprocations / second, a reciprocation of about 3 to 6 seconds, or 1 to 2 rotations / second in the longitudinal direction of the container, 3 to 6 A shaking process with a rotational motion of about a second is preferred. If the container capacities are different, adjustment may be made so that the shaking process is similar to the above.

  By the above process, the fermented milk-containing beverage of the present invention can be produced. In addition, since it is a drink, it is preferable to perform a sterilization process. The sterilization treatment step is performed before or after the homogenization treatment of the fermented milk liquid or before and after filling the container. The method of sterilization treatment is not particularly limited, and methods such as ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.

  The beverage container used for the fermented milk-containing beverage of the present invention is not particularly limited, but glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel For example, a hermetically sealed container is used. Moreover, although it does not specifically limit about a capacity | capacitance, Usually, it is about 50mL-10L.

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
<Method for evaluating fermented milk-containing beverage>
1. Milk protein particle size Immediately after the production of the fermented milk-containing beverage and after long-term storage, the particle size (diameter) and particle size distribution of the milk protein particles in the fermented milk-containing beverage are measured using a particle size distribution measuring device (model LA-920, strain ) Manufactured by HORIBA, Ltd.). The median diameter was adopted as the particle diameter.
The long-term storage conditions were set at 4 ° C. for 4 months after container filling. The same applies to the subsequent evaluation.

2. As an evaluation of water separation after long-term storage, the value calculated by the following formula was defined as the water separation degree, and the water separation degree was evaluated. Larger values indicate better water removal.
After the long-term storage, the content liquid was sampled from a position at a height of 1/2 from the bottom of the fermented milk-containing beverage (350 mL-capacity PET-filled product). 650 nm). Further, the whole stored beverage was shaken and sufficiently dispersed to make it uniform, and then the content liquid after the dispersion was diluted 10 times, and the absorbance B (650 nm) was measured. And water separation degree C (%) was computed by following Formula.
C (%) = A / B × 100

3. Formation of Precipitate The state of precipitate formation was evaluated by measuring the thickness of the bottom sediment (sediment thickness: mm) for the fermented milk-containing beverage (350 mL capacity filled with PET) after long-term storage.

4). The viscosity at 25 ° C. immediately after the production of the fermented milk-containing beverage was measured with a bismetholone viscometer (model VDA type, manufactured by Shibaura Semtec Co., Ltd.). As a rotor, No. One rotor was used.

5). Evaluation of flavor, etc. (sensory evaluation)
Sensory evaluation was performed as follows about the fermented milk containing drink immediately after manufacture cooled to 5 degreeC. Thirteen panel members who were trained as judgers evaluated each item of “Thoromi”, “Preferred Thoromi”, “Good throat”, and “Overall flavor”.
“Toromi” was evaluated in 9 stages from 0 to 8 points according to the following scoring standards, and other items from −4 to +4 points according to the following standards, and the average score was calculated.
(Toromi)
0 points: No 2 points: Slightly 4 points: Slightly 6 points: Yes 8 points: Very good (preference for thoroughness)
-4 points: unfavorable -2 points: somewhat unfavorable 0 points: neither of them +2 points: slightly preferable +4 points: preferable (goodness over the throat and overall flavor)
-4 points: Bad -2 points: Slightly bad 0 points: Neither of them +2 points: Slightly good +4 points: Good

Example 1
After 9.0 mass% reduced skim milk was fermented using lactic acid bacteria at 37 ° C. for 22 hours, homogenization was performed at 10 ° C. with a homogenizer at a pressure of 15 MPa. The median diameter of milk protein particles in the obtained fermented milk was 4.2957 μm.
Next, 101.6 g of granulated sugar was added to 122.2 g of the obtained fermented milk and mixed and dissolved. Next, 50 g of a 2 mass% soybean polysaccharide aqueous solution and 200 g of a 2 mass% HM pectin aqueous solution were added, and a flavor was further added. Finally, the total amount was made 1000 g (fermented milky lotion) using ion-exchanged water. The content of soybean polysaccharide and HM pectin with respect to the whole beverage is as shown in Table 1. In addition, "SM-1200 (manufactured by San-Ei Gen FFI Co., Ltd.)" was used as the soybean polysaccharide, and "YM-115-LJ (manufactured by Sanki Co., Ltd.)" was used as the HM pectin.
The obtained fermented milk was heated to 70 ° C. and homogenized at a pressure of 50 MPa using a homogenizer. After that, it was heat sterilized and filled in a 350 mL capacity PET bottle with a hot pack. Subsequently, after standing and cooling to 40 ° C. or lower in running water, a shaking treatment with a rotational motion of about 2 rotations / second and about 3 seconds in the longitudinal direction was performed to obtain the fermented milk-containing beverage of the present invention.
Regarding the obtained fermented milk-containing beverage of Example 1, the above 1. Milk protein particle size, 2. 2. water separation, and The formation of precipitate was evaluated. The results are shown in Table 1.

Examples 2-5, Comparative Examples 1-5
About the soybean polysaccharide and HM pectin, except having set it as content shown in Table 1, the fermented milk containing drink was manufactured like Example 1, and it evaluated similarly to Example 1. FIG. The results are shown in Table 1.

As is clear from Table 1, the fermented milk-containing beverages of Examples 1 to 5 had good results in all of the milk protein particle diameter, the water separation degree, and the precipitation thickness, and were excellent in long-term storage stability.
On the other hand, Comparative Example 1 had a large milk protein particle size, so the precipitation thickness was large and the amount of precipitation was large. Further, in Comparative Examples 2, 3, and 4, since the water separation degree was the smallest, the upper part of the beverage was water-separated, and the precipitation thickness was large and the amount of precipitation was large, so that the storage stability was not satisfactory. Furthermore, since the comparative example 5 had small water separation degree, the upper part of the drink was water-separating. This is because each comparative example has a content and blending ratio of soybean polysaccharide and HM pectin with respect to all beverages outside the scope of the present invention.
In addition, from the results of each example and each comparative example, even if the median diameter of the milk protein particle diameter is good in terms of the particle diameter and its stability over time, there is a large difference in the long-term stability of the fermented milk-containing beverage. It turns out that it exists and it is important to specify content and the mixture ratio with respect to all the drinks of soybean polysaccharide and HM pectin like this invention.

  4. Regarding fermented milk-containing beverages produced in Examples 4 and 5. 4. viscosity, and The evaluation of flavor and the like was evaluated. The results are shown in Table 2 and FIGS.

Comparative Examples 6 and 7
For soybean polysaccharides and HM pectin, a fermented milk-containing beverage was produced in the same manner as in Example 1 except that the content shown in Table 2 was used. 4. viscosity, and The evaluation of flavor and the like was evaluated. The results are shown in Table 2 and FIGS.

As the total content of soybean polysaccharide and HM pectin increased, in particular, as the content of HM pectin increased, the viscosity increased, and thickening was felt strongly in the “thoroughness” evaluation (Table 2, FIG. 1). Moreover, about the "preference of thickening", although Example 4 and 5 were both preferable, since Comparative Examples 6 and 7 were neither, it was the range which is not preferable (FIG. 2). Furthermore, regarding “goodness over the throat” and “overall flavor”, Examples 4 and 5 were both good, but Comparative Examples 6 and 7 were neither in the range of being bad (FIGS. 3 and 4). ).
Therefore, Examples 4 and 5 are fermented milk-containing beverages that do not have a sticky feeling as a flavor and have a good feeling over the throat.

Examples 6 to 12, Comparative Examples 8 and 9
A fermented milk-containing beverage was produced in the same manner as in Example 4 except that the temperature and pressure of the homogenization treatment conditions were as shown in Table 3. Milk protein particle size, 2. 2. water separation, and The formation of precipitate was evaluated. The results are shown in Table 3.

Reference examples 1 and 2
An acidified milk beverage that does not use fermented milk was produced as follows and evaluated in the same manner as a reference example.
To 49.5 g of 20% by mass of reduced skim milk powder, 196 g of a 50% by mass aqueous granulated sugar solution was added and mixed and dissolved. Thereafter, 125 g of a 2 mass% soybean polysaccharide aqueous solution was added, and then 20 g of a 10 mass% citric acid aqueous solution was added. Further, 125 g of a 2 mass% pectin aqueous solution was added. Thereafter, a fragrance was added. Finally, the total amount was made 1000 g using ion-exchanged water.
The obtained preparation liquid was homogenized under the conditions shown in Table 3 (same as Example 1 except for temperature and pressure). After that, it was heat sterilized and filled in a 350 mL capacity PET bottle with a hot pack. Subsequently, it was allowed to stand still in flowing water until it became 40 ° C. or lower to obtain an acidified milk drink of Reference Example. In addition, the shaking process was not implemented.
About the acidified milk drink of the obtained reference example, said 1 .. Milk protein particle size, 2. 2. water separation, and The formation of the precipitate was evaluated in the same manner as in Example 1. The results are shown in Table 3.

Example 13
After 9.0 mass% reduced skim milk was fermented with lactic acid bacteria at 30 ° C. for 24 hours, homogenization was performed at 10 ° C. with a homogenizer at a pressure of 15 MPa. The median diameter of milk protein particles in the obtained fermented milk was 4.7280 μm.
Next, 131.3 g of granulated sugar was added to 400.0 g of the obtained fermented milk and mixed and dissolved. Subsequently, 125 g of 2 mass% soybean polysaccharide aqueous solution and 125 g of 2 mass% HM pectin aqueous solution were added, and a flavor was further added. Finally, the total amount was made 1000 g (fermented milky lotion) using ion-exchanged water.
About the obtained fermented milk liquid, the homogenization process and the shaking process are implemented like Example 1, and a fermented milk containing drink is manufactured, 1. 2. milk protein particle size, and The formation of the precipitate was evaluated in the same manner as in Example 1. 2. The water separation was measured by diluting the content liquid 40 times when measuring the absorbances A and B. The results are shown in Table 3.

Comparative Example 10
A fermented milk-containing beverage was produced in the same manner as in Example 13 except that the temperature and pressure of the homogenization treatment conditions were as shown in Table 3, and as in Example 13, 1. Milk protein particle size, 2. 2. water separation, and The formation of precipitate was evaluated. The results are shown in Table 3.

As is clear from Table 3, at the same Brix value and the same non-fat milk solid content, when the homogenization treatment is performed under the conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa, the water separation degree, the precipitation thickness, and the particles Good results were obtained for all of the diameters. In particular, Example 13 was a good result with no increase in the particle size after storage.
In addition, since Reference Examples 1 and 2 are acidified milk drinks that do not contain fermented milk, the degree of water separation, sedimentation thickness, and particle size can be obtained regardless of the homogenization treatment conditions and without performing the shaking treatment. Good results were obtained in all cases (Table 3).

Claims (8)

Fermented milk containing non-fat milk solids;
Soy polysaccharides,
HM pectin,
Content of the said non-fat milk solid content is 0.5-6.0 mass% with respect to the whole drink,
The total content of the soybean polysaccharide and the HM pectin is 0.3 to 0.8 mass% with respect to the total amount of beverage,
A fermented milk emulsion in which the content ratio of the soybean polysaccharide and the HM pectin is 3: 1 to 1: 4 in a mass ratio , and the fermented milk emulsion is homogeneous under conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa. By performing the chemical treatment, the median diameter of the milk protein particles in the beverage is 0.7 μm or less ,
Fermented milk-containing beverage. The fermented milk-containing beverage has a Brix value of less than 20,
The fermented milk-containing beverage according to claim 1. Fermented milk, soybean polysaccharide and HM pectin, the total content of the soybean polysaccharide and HM pectin is 0.3 to 0.8% by mass with respect to the total amount of beverage, and the soybean polysaccharide and HM pectin A step of adding so that the content ratio is 3: 1 to 1: 4 by mass ratio,
Adjusting the content of non-fat milk solids to 0.5 to 6.0% by mass with respect to the total amount of beverage to obtain a fermented milk,
A step of homogenizing the fermented milk under conditions of a temperature of 50 to 90 ° C and a pressure of 30 to 70 MPa.
A method for producing a fermented milk-containing beverage. After the homogenization treatment, a step of performing mechanical shaking treatment by reciprocating or rotating motion at a temperature of 40 ° C. or less,
The manufacturing method of the fermented milk containing drink of Claim 3 . Before the homogenization treatment, the step of adjusting the Brix value of the fermented milk-containing beverage to less than 20,
The manufacturing method of the fermented milk containing drink of Claim 3 or 4 . Fermented milk, soybean polysaccharide and HM pectin, the total content of the soybean polysaccharide and HM pectin is 0.3 to 0.8% by mass with respect to the total amount of beverage, and the soybean polysaccharide and HM pectin Is added so that the content ratio is 3: 1 to 1: 4 by mass ratio,
A homogenization treatment is performed under conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa.
A method for inhibiting water separation and precipitation of fermented milk-containing beverages, wherein the content of non-fat milk solids is 0.5 to 6.0% by mass relative to the total amount of beverage. After the homogenization treatment, a mechanical shaking treatment by reciprocating or rotating motion is performed at a temperature of 40 ° C. or less.
The water separation and precipitation suppression method of the fermented milk-containing beverage according to claim 6 . Adjusting the Brix value of the fermented milk-containing beverage to less than 20;
The water separation and precipitation suppression method of the fermented milk-containing beverage according to claim 6 or 7 .

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