JP6600622B2 - Method for producing weakly acidic milk beverage - Google Patents

Description

  The present invention relates to a method for producing a weakly acidic milk beverage. More particularly, the present invention relates to a method for producing a good quality weakly acidic milk beverage with improved protein dispersibility (homogenized) without increasing the viscosity unfit for drinking.

  In conventional acidic (pH: 4.6 or less) milk drinks (acid milk), in order to prevent protein aggregation, the pH is adjusted to a low pH region below the isoelectric point (pH: 4.6) of casein, and the specified stabilizer (Mixed (added)).

  On the other hand, in the conventional weakly acidic (pH: 4.8 to 6.3) milk beverage (weakly acidic milk), several techniques have been reported in order to prevent protein aggregation. For example, Patent Document 1 describes the use of a protein stabilizer containing chondroitin sulfate or a salt thereof in order to prevent protein aggregation in a weakly acidic region of pH: 4.5 to 6.3.

  However, the method using a protein stabilizer as described in Patent Document 1 cannot completely suppress protein aggregation, and has not realized good quality with improved protein dispersibility. Also, the method using chondroitin sulfate has a problem in that it has a unique flavor and requires raw material costs. In addition, the relationship between chondroitin sulfate intake and upper abdominal pain and nausea has been reported, and there were also problems with food safety (Health Food Database First Publication, Pharmacist's Letter / Prescriber's Letter Editors, ( Germany) National Institute of Health and Nutrition.

  In Cited Document 2, in the method for producing a weakly acidic milk beverage, carrageenan is added to protect the protein, and if necessary, a combination of gellan gum is added to stabilize the dispersibility of the protein. It is described.

  However, although the method as described in Patent Document 2 improves the dispersibility of the protein, the viscosity is remarkably increased, and a good texture and physical properties as a milk beverage cannot be realized. Also, when preparing raw milk, mixing (stirring) conditions must be adjusted so that raw milk is not agglomerated and blended (added and charged) while dispersing gellan gum. Compared with this manufacturing method, there is a problem in that the manufacturing process and operation become complicated.

Japanese Patent Publication “JP 2003-070424 A” Japanese Patent Gazette “Special Table 2012-533317”

  As described above, the conventional method for producing a weakly acidic beverage cannot stably achieve good quality and is more complicated than a general milk beverage production process.

  Therefore, in the present invention, the flavor and texture are good, the quality and physical properties are well stable, and it is possible to easily manufacture using existing (conventional) manufacturing processes and manufacturing equipment. An object of the present invention is to provide a method for producing a weakly acidic milk beverage.

  The inventors of the present invention have intensively studied to solve the above problems, and have completed the present invention by considering the following points.

  In order to produce a weakly acidic milk beverage having a good flavor and quality that combines the sourness derived from fruits and coffee and the richness (milky feeling) derived from milk and the like, Blended (mixed) milk materials such as proteins, lipids and sugars, stabilizers and emulsifiers, and formulated (prepared) raw milk, then blended with acidic materials (fruit juice, coffee, organic acids, etc.) The method of (adding) was examined experimentally.

  The present inventors experimentally examined the types of stabilizers and emulsifiers and methods for adding them. As a result, when preparing raw material milk, a mixture prepared by adding carrageenan as a stabilizer to a protein component and a mixture prepared by adding sugar ester and glycerin fatty acid ester of emulsifier to a lipid component are mixed. Thus, it has been found that even when heat sterilization conditions equivalent to those of the prior art are employed, a weakly acidic milk beverage having good flavor and quality can be stably produced.

  This weakly acidic milk beverage had a good flavor that had both the sourness derived from fruit and coffee and the richness (milk feeling) derived from milk. Further, this weakly acidic milk beverage had an appropriate viscosity (viscosity) without excessively increasing the viscosity. Furthermore, even when this weakly acidic milk beverage was refrigerated for a long time, precipitation of aggregates and separation of the oil phase and the aqueous phase were suppressed. The present inventors have completed the present invention based on these findings.

  That is, the present invention includes a step of preparing a first preparation by adding carrageenan to a first raw material containing non-fat milk solids (such as protein) (mixing (adding)), and fat (milk) A sugar material and / or a glycerin fatty acid ester is added to (mixed (added)) the second raw material containing fat, etc. to prepare a second preparation liquid, and the first preparation liquid and the second preparation liquid A method for producing a weakly acidic dairy beverage, comprising the step of mixing the prepared liquid.

  In addition, the present invention provides a manufacturing method further comprising a step of heat sterilizing the mixed solution of the first preparation liquid and the second preparation liquid in the above manufacturing method.

  Further, the present invention provides the production method, wherein the content of carrageenan in the milk beverage is 1% by weight or more and 10% by weight or less based on the total amount of non-fat milk solid content contained in the milk beverage. .

  Further, the present invention provides the production method, wherein the total content of the sugar ester and the glycerin fatty acid ester in the milk beverage is 1% by weight or more and 10% by weight or less based on the total amount of fat contained in the milk beverage. Provide a method.

  Further, the present invention provides the production method further comprising a step of adding (mixing (adding)) sodium citrate to the mixed solution of the first preparation solution and the second preparation solution. provide.

  Moreover, this invention provides the weakly acidic milk drink manufactured using either of the said manufacturing methods.

  In addition, the present invention includes a step of preparing a first mixed solution by adding (adding (adding)) carrageenan to a first raw material containing non-fat milk solids, and a second raw material containing fat Including a sugar ester and / or a glycerin fatty acid ester (mixed (added)) to prepare a second preparation liquid, and a step of mixing the first preparation liquid and the second preparation liquid A method for improving dispersibility of proteins and / or lipids in a weakly acidic milk beverage (including homogenizing proteins and / or lipids) is provided.

  In addition, the present invention provides a method, further comprising the step of heat sterilizing the mixed solution of the first preparation liquid and the second preparation liquid in the above method.

  The present invention also provides a weakly acidic milk beverage containing only carrageenan as a thickening stabilizer and containing a sugar ester and / or a glycerin fatty acid ester as an emulsifier.

  The present invention also includes a step of preparing a first preparation liquid by adding carrageenan to a first raw material containing non-fat milk solids, and a sugar ester and / or glycerin fatty acid as a second raw material containing fat. Provided is a method for suppressing an increase in viscosity in a weakly acidic milk beverage, comprising a step of preparing a second preparation liquid containing an ester and a step of mixing the first preparation liquid and the second preparation liquid To do.

  The present invention also includes a step of preparing a first preparation liquid by adding carrageenan to a first raw material containing non-fat milk solids, and a sugar ester and / or glycerin fatty acid as a second raw material containing fat. Provided is a method for suppressing scorching in a weakly acidic milk beverage, comprising a step of preparing a second preparation liquid by containing an ester and a step of mixing the first preparation liquid and the second preparation liquid. .

  According to the present invention, a weakly acidic milk beverage (weakly acidic milk) in which proteins and lipids are stable can be produced. Therefore, it is weakly acidic, has a good flavor and texture, is stable in quality and physical properties, and can be easily manufactured using existing (conventional) manufacturing processes and equipment. Dairy beverages can be provided. That is, it is possible to utilize a general milk beverage manufacturing process and manufacturing equipment, to stabilize the dispersibility of raw material milk, and to suppress an increase in viscosity.

  The present invention is a method for producing a weakly acidic milk beverage. “Weakly acidic” means that the pH is in the range of the isoelectric point to neutrality of milk, for example, the pH is 4.8 to 6.3. The “weakly acidic milk beverage” is a beverage adjusted to be weakly acidic by mixing raw acid, milk, dairy products, or the like as a main raw material with an acidic material.

  The production method of the present invention includes a step of preparing a first preparation liquid, a step of preparing a second preparation liquid, and a step of mixing the first preparation liquid and the second preparation liquid.

  In the step of preparing the first preparation liquid, the first preparation liquid is prepared by adding (adding (adding)) carrageenan to the first raw material containing non-fat milk solids (SNF). Since carrageenan has a negative charge in the molecule, it can protect the positive charge of the protein. Therefore, in the step of preparing the first preparation liquid, the protein contained in the first raw material is stabilized by carrageenan, and the dispersibility of the protein in the subsequent steps is improved, and protein aggregation (coagulation) and precipitation are performed. Can be prevented or suppressed.

  The first raw material is a raw material containing non-fat milk solids, and preferably a raw material containing non-fat milk solids as a main component. The phrase “consisting mainly of non-fat milk solids” means that the main solid component (the most abundant component excluding moisture) of the first raw material is the non-fat milk solids. The content of the non-fat milk solid content in the first raw material is not particularly limited, but may be, for example, 1% by weight to 30% by weight, preferably 2% by weight to 20% by weight, more preferably 3%. % By weight to 15% by weight, more preferably 4% by weight to 10% by weight. Further, the content of the non-fat milk solid content in the first raw material is not particularly limited with respect to the solid content excluding moisture, but may be, for example, 80 wt% or more and 100 wt% or less, preferably 85 % By weight to 100% by weight, more preferably 90% by weight to 100% by weight, and still more preferably 95% by weight to 100% by weight.

  The non-fat milk solid content includes components other than milk fat and water among the milk components, and includes proteins, carbohydrates, minerals, vitamins and the like. Examples of proteins include casein and whey protein. Since the 1st raw material should just mainly contain non-fat milk solid content, it may contain a small amount of fat. The content of fat in the first raw material may be, for example, 0.01% by weight or more and less than 1% by weight, preferably 0.01% by weight or more and 0.8% by weight or less, more preferably 0.01% by weight or more and 0.6% by weight or less, Preferably they are 0.01 weight% or more and 0.4 weight% or less.

  The first raw material is, for example, skim milk powder, defatted concentrated milk, sweetened defatted condensed milk, sugar-free defatted condensed milk, whey (whey), whey powder, desalted whey, desalted whey powder, whey protein concentrate (WPC), Prepared from one selected from the group consisting of whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, milk protein concentrate (MPC), casein, sodium caseinate, and calcium caseinate It may be prepared in combination of two or more.

  Carrageenan is also called carrageenan, carrageenan, carrageenan or carrageenan, and is used as a stabilizer or thickener. As the carrageenan, for example, carrageenin Hi-pHive (registered trademark) (San-Eigen EF Corporation) can be used.

  The content of the non-fat milk solid content in the first preparation liquid is not particularly limited, but may be, for example, 1% by weight to 30% by weight, preferably 2% by weight to 25% by weight, more preferably It is 3 to 20% by weight, more preferably 4 to 15% by weight. At this time, the content of carrageenan in the first preparation liquid is not particularly limited, but may be, for example, 0.05 wt% or more and 1.5 wt% or less, preferably 0.05 wt% or more and 1 wt% or less, more preferably 0.1 wt% or less. % By weight or more and 0.5% by weight or less, more preferably 0.1% by weight or more and 0.3% by weight or less. Further, the content of carrageenan in the first preparation liquid may be, for example, from 1% by weight to 10% by weight, preferably 2%, based on the total amount of non-fat milk solid content contained in the first preparation liquid. % By weight or more and 8% by weight or less, more preferably 3% by weight or more and 6% by weight or less, and further preferably 4% by weight or more and 6% by weight or less.

  In the step of preparing the first preparation liquid, for example, the liquid mixture obtained by mixing carrageenan with water is heated to about 50 ° C. (45 to 55 ° C.), and then mixed with the first raw material, A liquid preparation can be prepared. In this step, any raw material other than the first raw material and carrageenan and excluding fat may be further contained (blended (added)).

  In the step of preparing the second preparation liquid, sugar ester and / or glycerin fatty acid ester (sugar ester or glycerin fatty acid ester, or both of them) is contained (blended (added)) in the second raw material containing fat. Prepare a second preparation liquid. Since sugar ester and glycerin fatty acid ester have an emulsifying action, fat (lipid) can be uniformly dispersed in the aqueous phase. Therefore, in the step of preparing the second preparation liquid, the fat (lipid) contained in the second raw material is stabilized by sugar ester and / or glycerin fatty acid ester, and the dispersibility of fat (lipid) in the subsequent step In addition, it is possible to prevent or suppress fat (lipid) aggregation and levitation (separation).

  The second raw material is a raw material containing fat, preferably a raw material mainly containing fat. “Containing fat as a main component” means that the main solid component of the second raw material (the most abundant component excluding moisture) is fat. The content of fat in the second raw material is not particularly limited, but may be, for example, 0.5% by weight to 30% by weight, preferably 0.5% by weight to 25% by weight, more preferably 1% by weight to 20%. % By weight or less, more preferably 1% by weight or more and 15% by weight or less. The content of fat in the second raw material is not particularly limited with respect to the solid content excluding moisture, but may be, for example, 80% by weight or more and 100% by weight or less, preferably 85% by weight or more and 100% by weight. % By weight or less, more preferably 90% by weight or more and 100% by weight or less, further preferably 95% by weight or more and 100% by weight or less.

  Fat contains milk fat among milk components. In other words, fat contains components other than nonfat milk solids and moisture. The second raw material only needs to contain fat and, from the viewpoint of flavor, preferably contains milk fat, and therefore may contain a small amount of non-fat milk solids. The content of the non-fat milk solid content in the second raw material may be, for example, 0.01 wt% or more and less than 6 wt%, preferably 0.01 wt% or more and 5 wt% or less, more preferably 0.01 wt% or more and 4 wt%. % Or less, more preferably 0.01 wt% or more and 3 wt% or less.

  The second raw material is, for example, vegetable oils (coconut oil, palm oil, palm kernel oil, soybean oil, rice bran oil, corn oil, perilla oil, olive oil, coconut oil, sesame oil / soybean oil, rapeseed oil, peanut oil, tung oil, etc. ), And animal oils and fats (milk fat, pork fat, beef tallow, fish oil and horse oil, etc.), etc., or may be prepared from a combination of two or more Good.

  The second raw material may be prepared from, for example, one selected from the group consisting of cream, butter, butter oil, fermented butter, fermented cream, compound cream, buttermilk powder and cream powder, or two You may prepare combining the above. In this case, the second raw material may include proteins, carbohydrates, minerals and vitamins. For example, when the second raw material is prepared from cream, the content of fat in the cream is not particularly limited, but may be, for example, 15% by weight or more, preferably 25% by weight or more, more preferably 35% by weight. % Or more, more preferably 45% by weight or more.

  Sugar ester is also called sucrose fatty acid ester, and is composed of hydrophilic sucrose and lipophilic fatty acid. The fatty acid which comprises sugar ester should just be arbitrary fatty acids, for example, C12-C18 fatty acid may be sufficient as it. Examples of sugar esters that can be used include sucrose palmitate, sucrose oleate, sucrose myristic ester, sucrose laurate, and sucrose stearate.

  The glycerin fatty acid ester is a compound in which one or more fatty acids are ester-bonded to glycerin or polyglycerin, and includes a compound in which an organic acid is further ester-bound to the hydroxy group of glycerin or polyglycerin. As the glycerin fatty acid ester, for example, a monoglyceride derivative (organic acid monoglyceride) in which an organic acid is ester-bonded to a hydroxy group of a monoglyceride, and a polyglycerin fatty acid ester in which an organic acid is ester-bonded can be used. The fatty acid which comprises glycerin fatty acid ester should just be arbitrary fatty acids, for example, a C12-C18 fatty acid may be sufficient. For example, when glycerin fatty acid ester contains an organic acid, the organic acid which comprises glycerin fatty acid ester should just be arbitrary organic acids. Examples of glycerin fatty acid esters include acetic acid monoglyceride (AMG), citric acid monoglyceride (CMG), succinic acid monoglyceride (SMG), diacetyltartaric acid monoglyceride (TMG or DATEM), lactic acid monoglyceride (LMG), diglycerin monostearate, monostearate Acid decaglycerin, pentaglyceryl monostearate and the like can be used.

  The content of fat in the second preparation liquid is not particularly limited, but may be, for example, 0.5% by weight or more and 10% by weight or less, preferably 0.5% by weight or more and 8% by weight or less, more preferably 1% by weight or more. It is 6% by weight or less, more preferably 1% by weight or more and 4% by weight or less. At this time, the total content of the sugar ester and glycerin fatty acid ester in the second preparation liquid is not particularly limited, but may be, for example, 0.03% by weight or more and 1% by weight or less, preferably 0.03% by weight or more and 0.5% by weight. % Or less, more preferably 0.05% by weight or more and 0.3% by weight or less, still more preferably 0.05% by weight or more and 0.15% by weight or less. Further, the total content of the sugar ester and the glycerin fatty acid ester in the second preparation liquid may be, for example, 1% by weight to 10% by weight with respect to the total fat amount contained in the second preparation liquid. It is preferably 3% by weight or more and 10% by weight or less, more preferably 5% by weight or more and 9% by weight or less, and further preferably 7% by weight or more and 9% by weight or less. In addition, either sugar ester and glycerin fatty acid ester may be used alone, or both may be used in combination. And the content ratio of sugar ester and glycerol fatty acid ester is not specifically limited, What is necessary is just an arbitrary content ratio.

  In the step of preparing the second preparation liquid, for example, a mixed liquid obtained by mixing the second raw material and sugar ester and / or glycerin fatty acid ester with water is heated to about 50 ° C. (45 to 55 ° C.), and then the above-mentioned The second preparation liquid can be prepared by emulsifying the mixture liquid with stirring. In this step, any raw material other than the second raw material, sugar ester and glycerin fatty acid ester, excluding nonfat milk solids, may be further contained (blended (added)).

  Either the step of preparing the first preparation liquid and the step of preparing the second preparation liquid may be performed first, or may be performed simultaneously in parallel.

  In the step of mixing the first preparation liquid and the second preparation liquid, they can be mixed by a method and equipment normally used in the food field. For example, a tank with a stirring function (with a stirring and temperature control function) Equipment including a tank having a function of stirring, temperature adjustment, decompression, and homogenization) and an in-line mixer (including a static mixer) can be used.

  The production method of the present invention may further include a step of adding (mixing (adding)) other raw materials (materials) in the step of mixing the first preparation liquid and the second preparation liquid. The step of containing other raw materials may be performed on the first preparation liquid or the second preparation liquid before, for example, mixing the first preparation liquid and the second preparation liquid. In addition, the step of containing other raw materials may be performed on the mixed solution after mixing the first prepared solution and the second prepared solution, or the first prepared solution and the second prepared solution, for example. It may be carried out simultaneously with mixing the liquids (other raw materials may be added while mixing the first preparation liquid and the second preparation liquid). The step of adding other raw materials is, for example, before or after the step of adjusting the pH of the mixed liquid of the first preparation liquid and the second preparation liquid described later, the first preparation liquid and the second preparation liquid. It may be performed at any stage before or after the step of homogenizing the mixed solution of the prepared solution, or before or after the step of heat sterilizing the mixed solution of the first prepared solution and the second prepared solution. . Other raw materials include, for example, flavor components for adding a specific flavor to milk beverages, minerals (salts), vitamins, sugars, and other food additives.

  Flavor ingredients such as strawberry, grape, pineapple, apple, citrus, berry, banana, and mango juice, extract or flavor; coffee extract or flavor; cocoa extract or flavor; black tea, matcha tea and green tea Tea leaves, extracts or flavors; vegetable juices such as tomatoes and carrots, extracts or flavors.

  Examples of minerals (salts) include calcium, magnesium, potassium, sodium, iron, copper, zinc and phosphorus, and examples include phosphate, citrate, succinate and tartrate. For example, sodium citrate can be used as the citrate. In addition, the heat resistance of a milk drink can be improved by making a milk drink contain a citrate, especially sodium citrate by a predetermined amount (formulation (addition)). The blending amount (addition amount) of the mineral in the milk beverage may be, for example, 0.01% by weight or more and 1% by weight or less, preferably 0.01% by weight or more and 0.5% by weight or less, more preferably 0.01% by weight or more and 0.3% by weight or less. More preferably, it is 0.01 wt% or more and 0.1 wt% or less. By setting to such a compounding quantity, the flavor, quality, etc. of a milk drink can be adjusted favorably.

  Examples of vitamins include vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid and vitamin C. The blending amount (addition amount) of the vitamin in the milk beverage may be, for example, 0.01% by weight or more and 1% by weight or less, preferably 0.01% by weight or more and 0.5% by weight or less, more preferably 0.01% by weight or more and 0.3% by weight or less. More preferably, it is 0.01 wt% or more and 0.1 wt% or less. By setting to such a compounding quantity, the flavor, quality, etc. of a milk drink can be adjusted favorably.

  Examples of saccharides include monosaccharides, disaccharides, and oligosaccharides. Other food additives include, for example, pH adjusters such as baking soda, pigments and sweeteners.

  In the production method of the present invention, in the step of mixing the first preparation liquid and the second preparation liquid, the pH of the mixture liquid of the first preparation liquid and the second preparation liquid is weakly acidic (for example, the pH is set to 4.8 to 4.8). The step of adjusting in 6.3) may be further included. The step of adjusting the pH of the mixture of the first preparation liquid and the second preparation liquid to be weakly acidic may be performed after, for example, mixing the first preparation liquid and the second preparation liquid, May be performed simultaneously with the mixing of the first preparation liquid and the second preparation liquid (the pH of the above mixture liquid may be adjusted while mixing the first preparation liquid and the second preparation liquid). Good). In addition, pH of said liquid mixture can be adjusted using arbitrary acidic raw materials (pH adjuster etc.).

  The production method of the present invention may further include a step of homogenizing the mixed solution of the first prepared solution and the second prepared solution in the step of mixing the first prepared solution and the second prepared solution. . The step of homogenizing the mixed liquid of the first mixed liquid and the second mixed liquid may be performed, for example, after mixing the first mixed liquid and the second mixed liquid, and the first mixed liquid and It may be performed simultaneously with the mixing of the second preparation liquid (the above-mentioned mixture liquid may be homogenized while mixing the first preparation liquid and the second preparation liquid). In addition, the step of homogenizing the mixed liquid of the first mixed liquid and the second mixed liquid may be performed either before or after adjusting the pH of the mixed liquid of the first mixed liquid and the second mixed liquid. Or may be performed simultaneously with the adjustment of the pH of the mixed solution of the first mixed solution and the second mixed solution (the mixed solution of the first mixed solution and the second mixed solution). The above mixture may be homogenized while adjusting the pH of the solution). At this time, the step of homogenizing the mixed liquid of the first preparation liquid and the second preparation liquid is performed after mixing the first preparation liquid and the second preparation liquid, so that the milk beverage manufacturing process and manufacture The equipment can be simplified and the flavor and quality of the milk beverage can be well adjusted.

  In addition, the step of homogenizing the mixed liquid of the first mixed liquid and the second mixed liquid homogenizes the first mixed liquid before mixing the first mixed liquid and the second mixed liquid. , Homogenize the second formulation (after homogenizing the first formulation and the second formulation separately), then the homogenized first formulation and the homogenized second It also includes mixing the preparation liquid. Note that the step of homogenizing the mixed solution of the first preparation liquid and the second preparation liquid is performed by homogenizing the second preparation liquid without homogenizing the first preparation liquid. The liquid and the second preparation liquid (homogenized) may be mixed, or the first preparation liquid (homogeneous) is homogenized without homogenizing the second preparation liquid. ) And the second formulation may be mixed. Of these, the homogenization of the second preparation liquid without homogenizing the first preparation liquid, and then mixing the first preparation liquid and the second preparation liquid (homogenized) The beverage production process and production equipment can be simplified, and the flavor and quality of the milk beverage can be adjusted well.

  The step of homogenizing the mixed liquid of the first preparation liquid and the second preparation liquid can be homogenized by a method or equipment commonly used in the food field. For example, a homomixer (emulsifier), a homogenizer ( Equipment such as a homogenizer), a homodisper, and a tank with functions of stirring, temperature adjustment, decompression, and homogenization can be used.

  The production method of the present invention may further include a step of heat sterilizing the mixed solution of the first mixed solution and the second mixed solution in the step of mixing the first mixed solution and the second mixed solution. . The step of heat sterilizing the mixed liquid of the first mixed liquid and the second mixed liquid may be performed, for example, after mixing the first mixed liquid and the second mixed liquid, and the first mixed liquid and It may be performed either before or after adjusting the pH of the mixed liquid of the second preparation liquid. In addition, the step of heat sterilizing the mixed liquid of the first mixed liquid and the second mixed liquid is performed either before or after homogenizing the mixed liquid of the first mixed liquid and the second mixed liquid. Or may be performed simultaneously with the homogenization of the mixture of the first preparation liquid and the second preparation liquid (while homogenizing the first preparation liquid and the second preparation liquid, The above mixed solution may be heat sterilized).

  In addition, the step of heat sterilizing the mixed liquid of the first mixed liquid and the second mixed liquid includes heat sterilizing the first mixed liquid before mixing the first mixed liquid and the second mixed liquid. After heat-sterilizing the second preparation liquid (after first heat-sterilizing the first preparation liquid and the second preparation liquid separately), the first preparation liquid (heat-sterilized) and the second preparation It also includes mixing the liquid (heat sterilized). In addition, the process of heat-sterilizing the mixed liquid of the first preparation liquid and the second preparation liquid is performed after mixing the first preparation liquid and the second preparation liquid, so that a milk beverage manufacturing process and manufacturing equipment are performed. The flavor and quality of the milk beverage can be adjusted well.

  The process of heat sterilizing the mixed liquid of the first and second liquid preparations can be heat sterilized by a method or equipment normally used in the food field, for example, low temperature sterilization (LTLT), high temperature Methods such as holding sterilization method (HTLT), high temperature short time sterilization method (HTST) and ultra high temperature instantaneous sterilization method (UHT) can be used. Indirect heating type sterilizer (plate type sterilizer, tube type sterilizer, etc.) , Direct heating type sterilizer (steam injection type sterilizer, steam infusion type sterilizer, etc.), electric heating type sterilizer, retort sterilizer, tank with agitation / temperature adjustment function and agitation / temperature adjustment / decompression / homogeneity Equipment such as a tank with a function of making it possible can be used. Among these, the process of heat sterilizing the mixed liquid of the first preparation liquid and the second preparation liquid is performed at, for example, 120 to 150 ° C. for 1 to 30 seconds using an ultra-high temperature instantaneous sterilization method (UHT). By doing, the manufacturing process and manufacturing equipment of milk beverage can be simplified, and the flavor and quality of milk beverage can be adjusted well. In the present invention, proteins and lipids are sufficiently stabilized by a predetermined stabilizer and emulsifier, and the heat resistance of the raw material liquid (mixed liquid of the first preparation liquid and the second preparation liquid) is improved. Therefore, even if heat sterilization is performed at a high temperature, the flavor and quality of the milk beverage can be well adjusted.

  In the production method of the present invention, for example, after the step of homogenizing the raw material liquid (such as the mixed liquid of the first mixed liquid and the second mixed liquid) or before the step of heat sterilizing the raw material liquid, the protein In order to stabilize the dispersibility of the gel, it is not necessary to contain (add (add)) a stabilizer such as gellan gum. Therefore, in the production method (manufacturing process) of the present invention, the steps of homogenizing, heat sterilizing, cooling and filling the raw material liquid can be performed aseptically in a sealed state or a pressurized state. (Contamination of airborne bacteria etc.) can be effectively prevented or suppressed. Moreover, if it is the manufacturing method (manufacturing process) of this invention, the existing (conventional) equipment can be utilized in the process of homogenizing, heat-sterilizing, cooling and filling a raw material liquid. Furthermore, in the conventional manufacturing method (manufacturing process), there is a problem that the viscosity of the raw material liquid is remarkably increased by using gellan gum in the raw material liquid. However, in the manufacturing method of the present invention, gellan gum is used in the raw material liquid. Since it is not necessary to use, the texture (drinking mouth), physical property (viscosity), etc. of a milk beverage can be adjusted favorably. Therefore, according to the production method of the present invention, the flavor and texture are good, the quality and physical properties are well stable, and the existing (conventional) production process and production equipment can be used easily. A weakly acidic milk beverage that can be produced can be provided.

  The present invention includes weakly acidic milk beverages that contain only carrageenan as a thickening stabilizer and sugar esters and / or glycerin fatty acid esters as emulsifiers. The weakly acidic milk drink of this invention can be manufactured using the manufacturing method of this invention mentioned above. The present invention also includes a weakly acidic milk beverage produced by using the above-described production method, and is produced by using the above-described production method and has a weak protein and / or lipid dispersibility. Also includes acidic milk beverages. Furthermore, the present invention also includes a weakly acidic milk beverage produced using the production method described above, and the protein and / or lipid produced using the production method described above is aggregated, precipitated and / or floated. It includes weakly acidic milk beverages that are not. And this invention also includes the milk drink to which raw materials, flavors, etc., such as fruit, vegetables, coffee, tea, various teas, and cocoa, were added, for example.

  The weakly acidic milk beverage of the present invention is a mixed liquid of the first mixed liquid and the second mixed liquid obtained in the step of mixing the first mixed liquid and the second mixed liquid in the production method of the present invention described above. Or a mixed solution obtained by performing optional steps such as addition of other raw materials, pH adjustment, homogenization, and heat sterilization on the mixed solution of the first prepared solution and the second prepared solution It may be.

  The content of carrageenan in the milk beverage of the present invention is not particularly limited, but may be, for example, from 1% by weight to 10% by weight, preferably 2%, based on the total amount of non-fat milk solids contained in the milk beverage. % By weight or more and 8% by weight or less, more preferably 3% by weight or more and 6% by weight or less, and further preferably 4% by weight or more and 6% by weight or less.

  The total content of the sugar ester and the glycerin fatty acid ester in the milk beverage of the present invention is not particularly limited, but may be, for example, 1% by weight or more and 10% by weight or less with respect to the total amount of fat contained in the milk beverage. It is preferably 3% by weight or more and 10% by weight or less, more preferably 5% by weight or more and 9% by weight or less, and further preferably 7% by weight or more and 9% by weight or less. In addition, either sugar ester and glycerin fatty acid ester may be used alone, or both may be used in combination. And the content ratio of sugar ester and glycerol fatty acid ester is not specifically limited, What is necessary is just an arbitrary content ratio.

  The content of non-fat milk solids in the milk beverage of the present invention is not particularly limited, but may be, for example, 15% by weight or less, preferably 12% by weight or less, more preferably 9% by weight or less, and still more preferably 6% by weight or less. Moreover, the lower limit of the content of the non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but may be 1% by weight. The content of carrageenan in the milk beverage of the present invention is not particularly limited, but may be 0.8% by weight or less, preferably 0.6% by weight or less, more preferably 0.4% by weight or less, and further preferably 0.2% by weight or less. is there. Moreover, the lower limit of the content of carrageenan in the milk beverage of the present invention is not particularly limited, but may be 0.04% by weight.

  The content of fat in the milk beverage of the present invention is not particularly limited, but may be 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight or less, and still more preferably 2% by weight or less. is there. Moreover, the lower limit of the fat content in the milk beverage of the present invention is not particularly limited, but may be 0.5% by weight. The total content of sugar ester and glycerin fatty acid ester in the milk beverage of the present invention is not particularly limited, but may be 0.6% by weight or less, preferably 0.4% by weight or less, more preferably 0.2% by weight or less, Preferably it is 0.1 weight% or less. Moreover, the lower limit of the total content of sugar ester and glycerin fatty acid ester in the milk beverage of the present invention is not particularly limited, but may be 0.02% by weight.

  The milk beverage of the present invention is filled in an arbitrary container and sealed, and can be in the form of a container-packed beverage. In the present invention, proteins and lipids are sufficiently stabilized by a predetermined stabilizer and an emulsifier, and the heat resistance of the raw material liquid (such as a mixed liquid of the first preparation liquid and the second preparation liquid) is increased. Therefore, even if sterilized by heating at high temperature, the flavor and quality of the milk beverage can be adjusted well. Therefore, in the present invention, the milk beverage can be refrigerated for a long time.

  The pH of the milk beverage of the present invention may be weakly acidic (for example, pH: 4.8 to 6.3), but is set to a preferable value in order to satisfactorily adjust the flavor and quality depending on the raw material and flavor actually added. can do. At this time, when the milk beverage of the present invention is, for example, a milk beverage having a fruit flavor (for example, a milk beverage containing fruit juice), the pH may be 5.1 to 5.95. Further, when the milk beverage of the present invention is a milk beverage having a flavor of coffee, black tea and various teas (for example, cafe au lait, black tea ole and green tea ole), the pH is preferably 5.8 to 6.3, preferably May be 6.0-6.2.

  The present invention also provides a method for improving the dispersibility of proteins and / or lipids in a weakly acidic milk beverage (homogenizing proteins and / or lipids). The method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention comprises (adding (adding)) carrageenan to the first raw material containing non-fat milk solids. A step of preparing a preparation liquid of 1, a step of preparing a second preparation liquid by adding a sugar ester and / or a glycerin fatty acid ester to the second raw material containing fat (mixing (adding)), Mixing the first preparation liquid and the second preparation liquid.

  In the method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention, the step of preparing the first preparation, the step of preparing the second preparation, the first preparation and the first preparation The process of mixing 2 preparation liquids is as having described about the manufacturing method of this invention mentioned above.

  According to the method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention, the heat resistance of the raw material liquid (such as the first liquid mixture and the second liquid mixture) is increased. Since the increase in the viscosity can be prevented or suppressed, the texture (drinking mouth) and physical properties (viscosity) of the milk beverage can be adjusted well.

  The method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention further includes a step of heat-sterilizing the mixed solution of the first preparation solution and the second preparation solution in the above method. Including. In other words, the method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention comprises adding (adding (adding)) carrageenan to the first raw material containing non-fat milk solids. The step of preparing the first preparation liquid and the step of preparing the second preparation liquid by adding (adding (adding)) sugar ester and / or glycerin fatty acid ester to the second raw material containing fat. And a step of mixing the first preparation solution and the second preparation solution, and a step of heat sterilizing the mixture solution of the first preparation solution and the second preparation solution.

  In the method for improving the dispersibility of proteins and / or lipids in a weakly acidic milk beverage of the present invention, the step of heat-sterilizing the mixed solution of the first and second preparations is the above-described method of the present invention. It is as having described about the manufacturing method.

  The method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention is also a method for preventing or suppressing protein aggregation (coagulation), precipitation, etc., and fat (lipid) aggregation or levitation ( This is also a method for preventing or suppressing separation. According to the method for improving the dispersibility of proteins and / or lipids in a weakly acidic milk beverage of the present invention, it is not necessary to heat sterilize individual raw materials separately in each production step, and the final mixture (raw material liquid ) May be heat sterilized. Moreover, according to the method for improving the dispersibility of proteins and / or lipids in the weakly acidic milk beverage of the present invention, even when the final mixture is heat sterilized at high temperature, the texture (taste) and physical properties of the milk beverage (Viscosity) etc. can be adjusted favorably. Therefore, according to the method for improving the dispersibility of protein and / or lipid in the weakly acidic milk beverage of the present invention, the flavor and texture are good, the quality and physical properties are well stable, and the existing It is possible to provide a weakly acidic milk beverage that can be easily produced using the (conventional) production process and production equipment.

  Moreover, this invention provides the method of suppressing the viscosity increase in a weakly acidic milk drink. The method of suppressing the increase in viscosity in the weakly acidic milk beverage of the present invention is to prepare the first preparation liquid by adding (adding (adding)) carrageenan to the first raw material containing non-fat milk solids. A step of preparing a second preparation by adding a sugar ester and / or a glycerin fatty acid ester to the second raw material containing fat (compounding (addition)), a first preparation and Mixing the second preparation liquid. In addition, the method for suppressing an increase in viscosity in the weakly acidic milk beverage of the present invention may further include a step of heat sterilizing the mixed solution of the first prepared solution and the second prepared solution.

  In the method for suppressing an increase in viscosity in a weakly acidic milk beverage of the present invention, the step of preparing the first preparation liquid, the step of preparing the second preparation liquid, the first preparation liquid and the second preparation liquid are mixed The step of heat sterilizing the mixed solution of the first preparation liquid and the second preparation liquid is as described above for the production method of the present invention.

  According to the method for suppressing an increase in viscosity in a weakly acidic milk beverage of the present invention, a weakly acidic milk beverage is used to increase the heat resistance of a raw material liquid (such as a mixed liquid of a first mixed liquid and a second mixed liquid). The increase in viscosity at the time of heat sterilization can be suppressed. Moreover, according to the method for suppressing an increase in viscosity in the weakly acidic milk beverage of the present invention, it is not necessary to heat sterilize each raw material separately in each manufacturing process, and the final mixture (raw material liquid) is heat sterilized. do it. Furthermore, if it is the method of this invention, even if it heat-sterilizes the final mixture at high temperature, the food texture (drinking mouth), physical property (viscosity), etc. of a milk drink can be adjusted favorably. Therefore, according to the method of suppressing the increase in viscosity in the weakly acidic milk beverage of the present invention, the flavor and texture are good, the quality and physical properties (viscosity) are stable, and the existing (conventional) A) It is possible to provide a weakly acidic milk beverage that can be easily produced using a production process or production equipment.

  Moreover, this invention provides the method of suppressing the burning in a weakly acidic milk drink. The method for suppressing scorching in a weakly acidic milk beverage according to the present invention is to add (add (add)) carrageenan to the first raw material containing non-fat milk solids to prepare the first preparation liquid A step of adding a sugar ester and / or a glycerin fatty acid ester to the second raw material containing fat (compounding (addition)) to prepare a second preparation liquid; a first preparation liquid and a first preparation liquid; Mixing the two preparations. In addition, the method for suppressing scorching in the weakly acidic milk beverage of the present invention may further include a step of heat sterilizing the mixed solution of the first preparation liquid and the second preparation liquid.

  In the method for suppressing scorching in a weakly acidic milk beverage of the present invention, the step of preparing the first preparation liquid, the step of preparing the second preparation liquid, the first preparation liquid and the second preparation liquid are mixed. The step, the step of heat sterilizing the mixed liquid of the first preparation liquid and the second preparation liquid is as described above for the production method of the present invention.

  According to the method for suppressing scorching in a weakly acidic milk beverage of the present invention, in order to increase the heat resistance of the raw material liquid (such as a mixed liquid of the first preparation liquid and the second preparation liquid), Burning during heat sterilization or the like can be suppressed. Moreover, according to the method for suppressing scorching in the weakly acidic milk beverage of the present invention, it is not necessary to heat sterilize each raw material separately in each manufacturing process, and the final mixture (raw material liquid) can be heat sterilized. That's fine. Furthermore, if it is the method of this invention, even if it heat-sterilizes the final mixture at high temperature, the food texture (drinking mouth), physical property (viscosity), etc. of a milk drink can be adjusted favorably. Therefore, according to the method for suppressing scorching in the weakly acidic milk beverage of the present invention, there is no scorching, the flavor and texture are good, the quality and physical properties are well stable, and the existing (conventional) A) It is possible to provide a weakly acidic milk beverage that can be easily produced using a production process or production equipment.

  The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims.

  EXAMPLES Examples will be shown below and the embodiments of the present invention will be described in more detail. However, the present invention is not limited to the following examples.

Example 1
Carrageenan (carrageenin Hi-pHive (registered trademark); Saneigen FFI Co., Ltd.) 0.2 parts by weight and 4 parts by weight of sugar are pre-blended and mixed, and then 4.67 parts by weight of glucose fructose liquid sugar and water Blended (about 20 ° C). And after heating this mixed liquid to about 50 degreeC (45-55 degreeC), 3.2 weight part of skim milk powder (SNF: 95.5 weight%, fat: 1.0 weight%), whey powder (SNF: 96.3% weight) , Fat: 0.7% by weight) and 0.4 part by weight of dextrin were mixed and mixed to prepare a protein preparation (first preparation).

  On the other hand, as sugar ester of emulsifier, 0.038 parts by weight of sucrose palmitate ester (Ryoto Sugar Ester P-1670; Mitsubishi Chemical Foods), glycerin fatty acid ester as glycerin monostearate (Sunsoft No. 681SPV; Taiyo Chemical)) and 2.13 parts by weight of fresh cream (SNF: 4.7% by weight, fat: 47.0% by weight) in water (about 50 ° C (45-55 ° C)) The mixture was emulsified using a homomixer to prepare a lipid preparation liquid (second preparation liquid).

  Thereafter, the protein preparation and the lipid preparation were mixed, and after cooling to about 10 ° C., the flavor, fruit juice and sodium citrate were mixed and mixed at 0.02% by weight. Then, using citric acid (50 wt% solution), adjust the pH of this mixture (preparation solution) to 5 levels (pH: 5.1, 5.2, 5.4, 5.7, 5.9), and each mixture is about 60 ° C. (55-65 ° C), homogenized using a homogenizer, and then heat sterilized using an autoclave (110 ° C, 1 minute), milk drink (milk drink with fruit juice) (1a) to ( 5a) was prepared.

  The SNF of the milk drinks (1a) to (5a) was 4.15% by weight, and the fat was 1.05% by weight. The carrageenan content (formulation (addition) amount) was 4.8% by weight based on the total SNF contained in the milk beverage. And the total content (formulation (addition) amount) of sugar ester and glycerol fatty acid ester was 7.2 weight% with respect to the total fat contained in a milk beverage.

  Here, the flavors and physical properties of the milk beverages (1a) to (5a) were evaluated, and the results are shown in Table 1.

  The sourness of the fruit, the richness of the milk and the mouthfeel are evaluated as `` A '' for very good, `` B '' for good, `` C '' for acceptable, `` C '' for inappropriate D ”.

  The viscosity of the milk beverage was measured using a rotary B-type viscometer Model Dial Reading (Eihiro Seiki Co., Ltd.). In this viscometer, for example, 100 g of milk beverage (about 10 ° C) is filled in a small container, and rotor No. 4 (code M23) is inserted and then rotated (30 rpm, 30 seconds) to adjust the viscosity. Can be measured.

  As shown in Table 1, the drinking mouths and viscosities of the milk beverages (1a) to (5a) were good.

(Example 2)
In the same manner as in Example 1, milk drinks (milk drinks containing fruit juice) (1a) to (5a) were prepared.

  Here, the heat resistance and cohesiveness of the milk beverages (1a) to (5a) were evaluated, and the results are shown in Table 2.

  In addition, the heat resistance (heat stability) of milk beverages is determined by filling 3 ml of milk beverages (1a) to (5a) into a small glass container, and immersing these containers in an oil bath (130 ° C) to agglomerate ( The time required until solidification) was visually measured. Then, when the time required until the occurrence of aggregation (coagulation) was “5 minutes or more”, it was determined that “the milk beverage had heat resistance”.

  Moreover, regarding the cohesiveness of the milk beverage, the presence or absence of aggregation (coagulation) was visually determined after heat-sterilizing the milk beverages (1a) to (5a) using an autoclave (110 ° C., 1 minute).

  As shown in Table 2, the heat resistance and cohesiveness of the milk beverages (2a) to (5a) were good.

  In general acidic milk beverages, the heat resistance and cohesion are improved when the pH approaches neutral. For this reason, it can be inferred from these results that even weakly acidic milk drinks having a pH of 5.9 or higher have good heat resistance and cohesiveness.

(Comparative Example 1)
After 0.2 parts by weight of carrageenan and 4 parts by weight of sugar were previously blended and mixed together with 4.67 parts by weight of glucose fructose liquid sugar, they were blended and mixed in water (about 20 ° C. (15 to 25 ° C.)). Then, this mixture is heated to about 50 ° C. (45-55 ° C.), then 3.2 parts by weight of skim milk powder, 1.1 parts by weight of whey powder, and 0.4 parts by weight of dextrin are blended and mixed to prepare a protein. A liquid was prepared.

  On the other hand, 0.038 parts by weight of sucrose palmitate as a sugar ester of an emulsifier, 0.038 parts by weight of glyceryl monostearate as a glycerin fatty acid ester, and 2.13 parts by weight of fresh cream were added to water (about 50 ° C. (45 To 55 ° C.)) and then emulsified using a homomixer to prepare a lipid preparation.

  Then, after mixing a protein preparation liquid and a lipid preparation liquid and cooling to about 10 degreeC (5-10 degreeC), the fragrance | flavor, fruit juice, and sodium citrate were mix | blended and mixed. Then, after confirming the pH of the mixed solution (prepared solution), warming to about 60 ° C. (55 to 65 ° C.), homogenizing with a homogenizer, gellan gum (Kelcogel Hi-pHive; Saneigen F)・ F24 Co., Ltd. (0.024 parts by weight) was mixed and mixed, and further heat sterilized (110 ° C., 1 minute) using an autoclave to prepare a milk drink (milk drink with fruit juice) (1d). On the other hand, the mixed liquid immediately before heat sterilization was heated to 90 ° C. to prepare a milk drink (milk drink containing fruit juice) (2d).

  Here, the flavor and physical properties of the milk beverage (1d) were evaluated, and the heat resistance of the milk beverage (2d) was evaluated. The results are shown in Table 3.

  As shown in Table 3, the drinking mouth of the milk beverage (1d) containing gellan gum was bad, viscous, and difficult to drink. The viscosity of the milk drink (1d) was very high. On the other hand, the heat resistance of the milk beverage (2d) not heat-sterilized (110 ° C., 1 minute) was good.

(Comparative Example 2)
After 0.2 parts by weight of carrageenan and 4 parts by weight of sugar were previously blended and mixed together with 4.67 parts by weight of glucose fructose liquid sugar, they were blended and mixed in water (about 20 ° C. (15 to 25 ° C.)). Then, this mixture is heated to about 50 ° C. (45-55 ° C.), then 3.2 parts by weight of skim milk powder, 1.1 parts by weight of whey powder, and 0.4 parts by weight of dextrin are blended and mixed to prepare a protein. A liquid was prepared.

  On the other hand, without blending / mixing emulsifiers, 2.13 parts by weight of fresh cream was blended / mixed in water (about 50 ° C. (45-55 ° C.)), and then emulsified using a homomixer. Prepared.

  Then, after mixing a protein preparation liquid and a lipid preparation liquid and cooling to about 10 degreeC (5-10 degreeC), the fragrance | flavor, fruit juice, and sodium citrate were mix | blended and mixed. Then, check the pH of this mixed solution (prepared solution), warm it to about 60 ° C (55-65 ° C), homogenize it using a homogenizer, and prepare the milk drink (milk drink with fruit juice) (1e). Prepared.

  Here, the heat resistance of the milk beverage (1e) was evaluated, and the results are shown in Table 4. As shown in Table 4, the heat resistance of the milk beverage (1e) containing no emulsifier was not good.

Example 3
A protein preparation was prepared in the same manner as in Example 1.

  On the other hand, sucrose palmitic acid ester as a sugar ester having a blending ratio shown in Table 5, glycerin fatty acid ester having a blending ratio described in Table 5, glyceryl succinate monostearate, and fresh cream (SNF: 4.7% by weight, 2.13 parts by weight of fat (47.0% by weight) was mixed and mixed in water (about 50 ° C. (45 to 55 ° C.)), and then emulsified using a homomixer to prepare each lipid preparation.

  Then, after mixing protein preparation liquid and each lipid preparation liquid, after cooling to about 10 degreeC (5-10 degreeC), the fragrance | flavor, fruit juice, and 0.02 weight% of sodium citrate were mix | blended and mixed. Then, adjust the pH of this mixture (preparation solution) to 5.8 using citric acid (50 wt% solution), warm to about 60 ° C (55 to 65 ° C), and then homogenize using a homogenizer. Then, the mixture was sterilized by heating (110 ° C., 1 minute) using an autoclave to prepare milk drinks (milk drinks containing fruit juice) (6a) to (10a).

  The SNF of the milk drinks (6a) to (10a) was 4.15% by weight, and the fat was 1.05% by weight. The carrageenan content (formulation (addition) amount) was 4.8% by weight based on the total SNF contained in the milk beverage. And the total content (formulation (addition) amount) of sugar ester and glycerol fatty acid ester was 7.2 weight% with respect to the total fat contained in a milk beverage.

  Here, the pH and heat resistance of the milk beverages (6a) to (10a) were measured, and the results are shown in Table 5. As shown in Table 5, even when the sugar ester was used alone as the emulsifier (when the glycerin fatty acid ester was not included), the heat resistance was good. In addition, even when glycerin fatty acid ester was used alone as an emulsifier (when sugar ester was not included), heat resistance was good, but when combined with sugar ester, heat resistance was better.

(Example 4)
By using the combination of sugar ester and glycerin fatty acid ester shown in Table 6, milk beverages (fruit juice-containing milk beverages) (11a) to (16a) were prepared in the same manner as in Example 1.

  Here, the flavors and physical properties of the milk beverages (11a) to (16a) were evaluated, and the results are shown in Table 7.

  The evaluation of milk float (fat of fat (fat)) is “A” when there is very little fat, “B” when there is little, “C” when there is a little, “D” when there is a lot. " The evaluation of the flavor of the milk beverage was “B” when it was good, “C” when it was within the allowable range, and “D” when it was inappropriate.

  As shown in Table 7, the evaluation of the cream floatation (lipid (fat) floatation) of the milk beverages (11a) to (16a) was good or within an acceptable range. And the flavor of milk beverages (11a) to (16a) was good or within an acceptable range, and all had good heat resistance.

  Therefore, it was shown that sugar ester can be used without limitation of the carbon number of fatty acid. Moreover, it was shown that glycerin fatty acid ester can be used without the restriction | limiting of the kind of organic acid and the polymerization degree of glycerol.

Example 5
Each of 0.05, 0.10, 0.15, or 0.20 parts by weight of carrageenan and 7 parts by weight of sugar are pre-mixed and mixed before mixing in water (about 20 ° C (15-25 ° C)).・ Mixed. Then, this mixture is heated to about 50 ° C. (45 to 55 ° C.), and then 1.0 part by weight of skim milk powder (SNF: 95.1% by weight, fat: 1.0% by weight) is blended and mixed into a protein preparation solution (First preparation liquid) was prepared.

  On the other hand, 0.038 parts by weight of sucrose palmitate as sugar ester of emulsifier, 0.038 parts by weight of glyceryl monostearate as glycerin fatty acid ester, and fresh cream (SNF: 4.7% by weight, fat: 47.5% by weight) 3.24 parts by weight of was mixed and mixed in water (about 50 ° C. (45 to 55 ° C.)), and then emulsified using a homomixer to prepare a lipid preparation (second preparation).

  Then, after mixing the protein preparation and the lipid preparation, after cooling to about 20 ° C (15-25 ° C), blend and mix coffee extract, baking soda, citric acid and sodium citrate at 0.02% by weight. did. Then, using citric acid (50 wt% solution), adjust the pH of this mixture (preparation solution) to 3 levels (pH: 6.2, 6.0, 5.8) and add it to about 60 ° C (55-65 ° C). After warming and homogenizing with a homogenizer, each milk beverage (coffee milk beverage) was prepared by heat sterilization (110 ° C., 1 minute) using an autoclave.

  The SNF of the milk drink was 1.15% by weight and the fat was 1.55% by weight. The carrageenan content (formulation (addition) amount) was 4.3, 8.7, 13.0 and 17.4% by weight, respectively, with respect to the total SNF contained in the milk beverage. And total content (formulation (addition) amount) of sugar ester and glycerol fatty acid ester was 4.9 weight% with respect to the total fat contained in a milk beverage.

  Here, when the flavor of each milk beverage was evaluated, each milk beverage having a pH of 6.2 had a milk feeling (milk feeling) and a good taste (B). Each milk beverage with a pH of 6.0 had a little acidity, a good balance between coffee and milk, and a very good flavor (A). In each milk beverage having a pH of 5.8, the coffee had a slightly strong acidity and the flavor was within an acceptable range (C).

  Moreover, when the heat resistance (thermal stability) of each milk beverage was evaluated, the time required for the occurrence of aggregation was 30 minutes or more, and the heat resistance was good.

  Furthermore, the cream floatation (lipid (fat) floatation) of each milk beverage was evaluated, and the results are shown in Table 8. The evaluation of cream floating (lipid (fat) floating) was “A” when the amount of lipid floating was very small, “B” when it was small, “C” when it was small, and “D” when it was large. . As shown in Table 8, when the carrageenan content (formulation (addition) amount) of the milk beverage was large, the floating of the lipid increased, but both were within the allowable range.

Example 6
A milk beverage (coffee milk beverage) was prepared in the same manner as in Example 5 except that the carrageenan content (formulation (addition) amount) was 0 parts by weight, 0.017 parts by weight, 0.034 parts by weight or 0.05 parts by weight. Prepared. The pH of the milk drink was adjusted to 6.0.

  The SNF of the milk drink was 1.15% by weight and the fat was 1.55% by weight. The carrageenan content (formulation (addition) amount) was 0, 1.5, 3.0 and 4.3% by weight, respectively, with respect to the total SNF contained in the milk beverage. The total content (compounding (addition) amount) of the sugar ester and the glycerin fatty acid ester was 4.9% by weight with respect to the total fat contained in the milk beverage.

  The pH and heat resistance of the raw material solution before and after heat sterilization were measured, and the results are shown in Table 9. As shown in Table 9, the heat resistance was not good when the carrageenan content (formulation (addition) amount) was small.

Example 7
A coffee milk beverage of coffee beverage standard was prepared. The coffee beverage standard means that the content of coffee extracted or eluted from coffee beans of 2.5 g or more and less than 5 g in terms of green coffee beans in an internal volume of 100 g. The conversion of green coffee beans is calculated according to the following criteria.
(1) 1.3 times when using roasted beans
(2) 3.0 times when using instant coffee
(3) Proof by the manufacturer when using coffee extract.

  0.05 parts by weight of carrageenan and 7 parts by weight of sugar were previously blended and mixed, and then blended and mixed in water (about 20 ° C (15 to 25 ° C)). And after heating this water to about 50 ° C. (45-55 ° C.), 1.0 part by weight of skim milk powder (SNF: 95.1% by weight, fat: 1.0% by weight) is blended and mixed to prepare a protein preparation solution ( A first preparation liquid) was prepared.

  On the other hand, as sugar ester of emulsifier, 0.038 parts by weight of sucrose palmitate, 0.038 parts by weight of glyceryl monostearate as glycerin fatty acid ester, and fresh cream (SNF: 4.70% by weight, fat: 47.50% by weight) 3.24 parts by weight of was mixed and mixed in water (about 50 ° C. (45 to 55 ° C.)), and then emulsified using a homomixer to prepare a lipid preparation (second preparation).

  After that, the protein preparation and the lipid preparation were mixed, cooled to about 20 ° C. (15-25 ° C.), and then mixed and mixed with coffee extract, baking soda, citric acid, and sodium citrate 0.02% by weight. . Then, adjust the pH of this mixture (preparation solution) to 6.0 using citric acid (50% by weight solution), warm it to about 60 ° C (55 to 65 ° C), and then homogenize using a homogenizer. After sterilization, heat sterilization (ultra high temperature instant sterilization method (UHT), 130 ° C, 2 seconds) using a plate sterilizer (VHX sterilizer, Iwai Kikai Kogyo Co., Ltd.) to prepare milk beverage (coffee milk beverage) did.

  The SNF of the milk drink was 1.15% by weight and the fat was 1.55% by weight. The carrageenan content (formulation (addition) amount) was 4.3% by weight based on the total SNF contained in the milk beverage. The total content (formulation (addition) amount) of the sugar ester and the glycerin fatty acid ester was 4.9% by weight with respect to the total fat contained in the milk beverage.

  Here, when the heat resistance (thermal stability) of the milk beverage was evaluated, the time required for the occurrence of aggregation (coagulation) was 30 minutes or more, and the heat resistance was good. Moreover, when the particle size distribution of the milk drink was measured using a particle size distribution meter (SALD-2200, Shimadzu Corporation), the average particle size of the milk drink was 0.784 μm.

(Example 8)
A coffee-standard coffee milk beverage was prepared. The coffee standard means that the content of coffee extracted from or eluted from 5 g or more of coffee beans in terms of 100 g of the internal volume is converted to green coffee beans.

  0.05 parts by weight of carrageenan and 7 parts by weight of sugar were previously blended and mixed, and then blended and mixed in water (about 20 ° C (15 to 25 ° C)). And after heating this water to about 50 ° C. (45-55 ° C.), 1.4 parts by weight of skim milk powder (SNF: 95.1% by weight, fat: 1.0% by weight) is blended and mixed to prepare a protein preparation solution ( A first preparation liquid) was prepared.

  On the other hand, 0.049 parts by weight of sucrose palmitate as sugar ester of emulsifier, 0.049 parts by weight of glyceryl monostearate as glycerin fatty acid ester, and fresh cream (SNF: 4.7% by weight, fat: 47.5% by weight) After blending and mixing 4.29 parts by weight of water (about 50 ° C. (45 to 55 ° C.)), the mixture was emulsified using a homomixer to prepare a lipid preparation (second preparation).

  After that, the protein preparation and the lipid preparation were mixed, cooled to about 20 ° C. (15-25 ° C.), and then mixed and mixed with coffee extract, baking soda, citric acid, and sodium citrate 0.02% by weight. . Then, adjust the pH of this mixture (preparation solution) to 6.0 using citric acid (50% by weight solution), warm it to about 60 ° C (55 to 65 ° C), and then homogenize using a homogenizer. After sterilization, heat sterilization (ultra high temperature sterilization method (UHT), 130 ° C, 2 seconds) using a plate sterilizer (VHX sterilizer, Iwai Kikai Kogyo Co., Ltd.) to prepare a milk beverage (coffee milk beverage) did.

  The SNF of the milk drink was 1.55% by weight and the fat was 2.05% by weight. The carrageenan content (formulation (addition) amount) was 3.2% by weight based on the total SNF contained in the milk beverage. And the total content (formulation (addition) amount) of sugar ester and glycerol fatty acid ester was 4.8 weight% with respect to the total fat contained in a milk beverage.

  When the heat resistance (thermal stability) of the milk beverage was evaluated, the time required for occurrence of aggregation (coagulation) was 30 minutes or more, and the heat resistance was good. Further, the particle size distribution of the milk beverage was measured using a particle size distribution meter (SALD-2200, Shimadzu Corporation), and the average particle size of the milk beverage was 0.755 μm.

[Test 1]
The milk beverages of Examples 7 and 8 were evaluated for their physical properties and flavor when the raw material liquid was sterilized by heating and stored at 10 ° C. for 22 days.

  The pH of the milk beverage was measured before sterilizing the raw material liquid and on the first, eighth, fifteenth and twenty-second days after the heat sterilization. The results are shown in Table 10. As shown in Table 10, the change in pH before and after sterilization of the raw material liquid was about 0.03 to 0.1, which was very small.

  On the 8th, 15th and 22nd days after the heat sterilization of the raw material liquid, the presence or absence of floatation (lipid floatation), precipitation (protein aggregation) and flavor of milk beverages were evaluated. The results of evaluation of Example 7 are shown in Table 11, and the results of evaluation of Example 8 are shown in Table 12.

  The evaluation of the occurrence of levitation (lipid levitation) and precipitation (protein aggregation) of milk beverage cream is “A” when lipid levitation or protein aggregation is extremely low, and “B” when there is little. “C” when there is a little, and “D” when there are many. Flavor rating is "5" for very good, "4" for good, "3" for acceptable products, "2" for poor, very poor “1”.

  As shown in Tables 11 and 12, when the milk beverages of Examples 7 and 8 were stored for a long time, there was little occurrence of cream floating (lipid floating) and precipitation (protein aggregation), It was within an acceptable range. In addition, during the period of storage of the milk beverage (22 days), no significant change was observed in the occurrence of cream floating and precipitation. Also, on the 22nd day after heat sterilization of the raw material liquid, when evaluating the flavor of the milk beverage, in Example 7, felt a little sweet, in Example 8, felt a little sour, Was also within the acceptable range.

  From these results, according to the method of the present invention, it was confirmed that the heat sterilization can be stably performed in the coffee beverage standard milk beverage and the coffee standard milk beverage when the pH of the raw material liquid is 6.0.

  The specific embodiments and examples described in the present specification are merely for clarifying the technical contents of the present invention, and the present invention should not be construed as being limited to these specific examples. Without departing from the spirit and scope of the invention.

  According to the production method of the present invention, it is possible to easily produce a weakly acidic milk beverage that has good flavor and texture, and that is stable in quality and physical properties. It can utilize suitably for manufacture.

Claims (9)

Adding carrageenan to the first raw material containing non-fat milk solids, and preparing the first preparation liquid;
Including a sugar ester and / or a glycerin fatty acid ester in a second raw material containing fat to prepare a second preparation;
Mixing the first preparation liquid and the second preparation liquid,
The method for producing a weakly acidic milk drink, wherein the content of the carrageenan is 1% by weight or more and 10% by weight or less based on the total amount of non-fat milk solids contained in the milk drink.   2. The production method according to claim 1, further comprising a step of heat sterilizing the mixed liquid of the first preparation liquid and the second preparation liquid.   The total content of the sugar ester and the glycerin fatty acid ester in the milk beverage is 1% by weight or more and 10% by weight or less based on the total amount of fat contained in the milk beverage. Production method.   The manufacturing method according to any one of claims 1 to 3, further comprising a step of adding sodium citrate to a mixed liquid of the first preparation liquid and the second preparation liquid.   A weakly acidic milk beverage produced using the production method according to any one of claims 1 to 4. Adding carrageenan to the first raw material containing non-fat milk solids, and preparing the first preparation liquid;
Including a sugar ester and / or a glycerin fatty acid ester in a second raw material containing fat to prepare a second preparation;
Mixing the first preparation liquid and the second preparation liquid,
The method for improving the dispersibility of proteins and / or lipids in a weakly acidic milk beverage, wherein the content of the carrageenan is 1% by weight or more and 10% by weight or less based on the total solid content of non-fat milk contained in the milk beverage. .   7. The method according to claim 6, further comprising the step of heat sterilizing the mixture of the first preparation liquid and the second preparation liquid. Adding carrageenan to the first raw material containing non-fat milk solids, and preparing the first preparation liquid;
Including a sugar ester and / or a glycerin fatty acid ester in a second raw material containing fat to prepare a second preparation;
Mixing the first preparation liquid and the second preparation liquid,
The carrageenan content is 1% by weight or more and 10% by weight or less based on the total solid content of non-fat milk contained in the milk beverage, and a method for suppressing an increase in viscosity in a weakly acidic milk beverage. Adding carrageenan to the first raw material containing non-fat milk solids, and preparing the first preparation liquid;
Including a sugar ester and / or a glycerin fatty acid ester in a second raw material containing fat to prepare a second preparation;
Mixing the first preparation liquid and the second preparation liquid,
The method for suppressing scorching in a weakly acidic milk beverage, wherein the content of the carrageenan is 1% by weight or more and 10% by weight or less based on the total solid content of non-fat milk contained in the milk beverage.