JP6810629B2 - Acidic milky beverage - Google Patents

Description

The present invention relates to acidic milky beverages.

As a kind of soft drink, an acidic milky drink produced from a milk component or the like as a raw material is popular and widely sold (Patent Document 1).
In addition, the appearance of acidic milky beverages, along with its taste and aroma, is one of the important factors that arouse consumers' purchasing desires.

Patent No. 5792917

An object of the present invention is to provide a novel acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat such as ice cream.

The present inventor conceived and studied a packaged acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat such as ice cream and fresh cream. As a result, the inventor surfaced on a liquid surface also called a ring when at least one of the beverage, particularly ice cream, ice milk containing 6% by mass or more of fat, and fresh cream was used as a raw material. With regard to fat precipitates, the ring does not disappear even if the packaged beverage is vibrated by shaking, or the floating matter (hereinafter, simply referred to as floating matter) generated by the collapse of the ring remains in the beverage. I realized that I had something to do. If the ring or floating matter remains even if vibration is applied, the impression obtained from the appearance of the product may be impaired and the commercial value of the product may be affected, so that the remaining ring or floating matter is suppressed. Is preferable.

As a result of diligent research, the present inventor has made soybeans, which have been blended for the purpose of stabilizing milk protein in acidic milky beverages, for acidic milky beverages containing milk-derived raw materials containing 6% by mass or more of fat. We have found that the beverage can be realized while suppressing the residual of rings and suspended matter by satisfying a predetermined relationship between the polysaccharide and the non-fat milk solid content and the fat content in the beverage, and completed the present invention. It was.

The gist of the present invention is as follows.
[1] A milk-derived raw material containing 6% by mass or more of fat and a soybean polysaccharide are contained.
An acidic milky beverage that satisfies the following formula (1).
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). ..
[2] The acidic milky beverage according to [1], which satisfies the following formula (2).
A ≧ 0.038B + 8.5E ... (2)
In formula (2), A, B and E are as described above.
[3] The acidic milky beverage according to [1] or [2], which comprises a dairy product in which one or more kinds of milk-derived raw materials are selected from the group consisting of ice cream, ice milk and fresh cream.
[4] Described in any one of [1] to [3], wherein the content ratio of non-fat milk solids per beverage is 0.1% by mass or more and 3% by mass or less, and the pH is 4.6 or less. Acid milk drink.
[5] The acidic milky beverage according to any one of [1] to [4], which is a packaged beverage.
[6] The acidic milky beverage according to any one of [1] to [5], wherein the fat content per beverage is 0.004% by mass or more.
[7] A method for producing an acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat and soybean polysaccharide.
A method for producing an acidic milky beverage, which comprises blending raw materials so as to satisfy the following formula (1) in the obtained beverage.
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). ..

According to the present invention, it is possible to provide a novel acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat.

It is a photograph of a packaged beverage that has been processed for evaluation in Test Example 1. It is a photograph of the packaged beverage used for evaluation in Test Example 1 (comparative example). It is a photograph of the packaged beverage used for evaluation in Test Example 1 (Example). It is a photograph of the packaged beverage used for evaluation in Test Example 1 (Example). It is a graph which shows the relationship between the soybean polysaccharide (D, mass%) which contributes to the stability per unit milk fat content (1 mass%), and the evaluation result (x: 1, 〇: 2, ⊚: 3).

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to an acidic dairy beverage containing a milk-derived raw material containing 6% by mass or more of fat with respect to the raw material and soybean polysaccharide and satisfying the following formula (1).
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content ratio of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). ..
In the present specification, the acidic milky beverage means a milky beverage whose pH is in the acidic (4.6 or less) range, and the milky beverage is a milk component (fat) such as milk and skim milk powder. Beverages containing (including those with increased minutes).

Examples of the milk-derived raw material containing 6% by mass or more of fat include milk (not particularly limited, but the fat content of raw milk is about 4%) prepared as a raw material and having a fat content of 6% by mass or more. be able to. Examples of those prepared from milk as a raw material and having a fat content of 6% by mass or more include ice cream, ice milk containing 6% by mass or more of fat, and fresh cream.

In this embodiment, the milk may be any animal or plant-derived milk. For example, animal milk such as milk, goat milk, sheep milk and mare milk, and vegetable milk such as soy milk can be used, and milk is common. These milks can be used alone or as a mixture of two or more. In addition, fermented milk fermented from these milks using microorganisms such as lactic acid bacteria and bifidobacteria can also be used.

Further, in the present specification, ice cream means ice cream (ice cream by type) specified by "Ministry Ordinance on Ingredient Standards of Milk and Milk Products" (Ministry Ordinance on Milk, etc.), specifically milk or these. Ice creams that are processed from foods manufactured from the above or frozen as the main ingredient and are classified as those containing 3.0% or more of milk solids (excluding fermented milk). Of these, those having a milk solid content of 15% or more (of which milk fat content is 8% or more).
In addition, ice milk refers to ice milk (ice milk by type) specified by the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (Ministry Ordinance for Milk, etc.), and among the above-mentioned ice creams, the milk solid content 10 % Or more (of which milk fat content is 3% or more). In the acidic milky beverage of the present embodiment, ice milk having a fat content of 6% by mass or more can be used as a raw material for the beverage.
In addition, fresh cream is defined in the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products (Ministry Ordinance for Milk, etc.)" as "raw milk, milk or special milk from which components other than milk fat have been removed". It means that the fat content is 18% by mass or more.

In the beverage of the present embodiment, the proportion of the milk-derived raw material containing 6% by mass or more of fat is not particularly limited and can be appropriately set by those skilled in the art, but the palatability and suppression of milk fat floating that causes rings and suspended matter. From the viewpoint of, 0.01 to 10% by mass is preferable.
Further, regarding the milk-derived raw material containing 6% by mass or more of fat, the upper limit of the fat content in the raw material is not particularly limited, but for example, from the viewpoint of palatability and suppression of milk fat floating which causes rings and suspended matter, 50 It is preferably mass% or less.

Here, in the acidic milky beverage of the present embodiment, the milk-derived raw material containing 6% by mass or more of fat is selected from the group consisting of ice cream, ice milk and fresh cream. It is preferable to include the product from the viewpoint of palatability. Further, since these are more likely to generate rings and suspended matter as described above, it is preferable to have the configuration of the present invention from the viewpoint of solving the problem.

Further, in the present embodiment, soybean polysaccharide is contained in addition to the milk-derived raw material containing 6% by mass or more of fat.
Conventionally, soybean polysaccharide has been contained as a stabilizer for milk protein.
Milk proteins have a positively charged micellar structure under acidic conditions and settle after hours to days of standing without any stabilization technique. Various devices have been proposed for the production method that suppresses the precipitation of milk proteins, and a dispersion system using soybean polysaccharides is proposed by electrostatically or by steric hindrance by an adsorption layer or solvate layer on the particle surface. Has been done.
In this embodiment, the soybean polysaccharide also acts to stabilize the fat content in the beverage.

In the present embodiment, the lower limit of the content ratio of soybean polysaccharide in the acidic milky beverage satisfies the following formula (1), preferably the formula (2).
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content ratio of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). ..
A ≧ 0.038B + 8.5E ... (2)
In formula (2), A, B and E are as described above.

By containing the soybean polysaccharide in a proportion satisfying the formula (1), the residual ring and suspended matter can be suppressed.
The upper limit of the proportion of soybean polysaccharide contained in the acidic milky beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art, but 5% by mass is preferable, and 3% by mass is more preferable. More preferably, it is 2% by mass. If it is contained in an amount of more than 5% by mass, the viscosity increases and the flavor is poor due to the soybean dietary fiber, which makes it difficult to obtain a refreshing flavor, which is not preferable.

Further, in the acidic milky beverage of the present embodiment, the content ratio of non-fat milk solid content per beverage is preferably 0.1% by mass or more and 3% by mass or less, and the pH is preferably 4.6 or less.
If the content of non-fat milk solids is less than 0.1% by mass, it is difficult to obtain the flavor peculiar to acidic milky beverages, and if it exceeds 3% by mass, the viscosity increases and the flavor lacks a refreshing feeling, and milky protein. It is not preferable because it may be difficult to suppress the aggregation and precipitation of the protein.
Further, when the pH is higher than 4.6, the flavor peculiar to the acidic milky beverage becomes weaker than when the pH is 4.6 or less, and when the pH exceeds 4.6, microorganisms propagate. The pH is preferably 4.6 or less because it is easier and requires stronger sterilization and has a large effect on the flavor. Although not particularly limited, the preferable lower limit of pH is 3 or more.

Further, the beverage of the present embodiment preferably contains 0.004% by mass or more of fat in the beverage from the viewpoint of palatability. On the other hand, it is preferable that the fat content contained is 1% by mass or less from the viewpoint of suppressing milk fat floating, which causes rings and suspended matter.

The acidic milky beverage of the present embodiment may contain other components as long as the object of the present invention can be achieved, in addition to the milk-derived raw material and soybean polysaccharide containing 6% by mass or more of fat. Not particularly limited.

For example, the beverage of the present embodiment may contain milk.
Here, the beverage of the present embodiment can contain acidic milk. The acidic milk used as a raw material in the beverage of the present embodiment is obtained by acidifying milk to pH 4.6 or less, and the raw material milk includes milk, goat milk, sheep milk, animal milk such as mare milk, and soy milk. Such as vegetable milk. As the form, whole fat milk, skim milk, whey and the like can be used, and further, powdered milk, reduced milk from concentrated milk and the like can also be used. These milks can be used alone or as a mixture during the preparation of acidic milk.
In order to acidify the above-mentioned milk to obtain acidic milk, a method of producing organic acids by known microorganisms such as lactic acid bacteria, a method of adding organic acids, inorganic acids, fruit juice or a mixture thereof to milk, or a method thereof. It can be carried out by a method in which the methods are used together. Such acidification of milk can be carried out by a known method as long as the pH of the obtained acidic milk can be adjusted to 4.6 or less. Examples of the organic acids that can be added to the above-mentioned milk include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, amber acid, fumaric acid and the like, and examples of the inorganic acids include phosphoric acid and the like. .. Examples of the fruit juice include apples, oranges, grapes, grapefruits, strawberries, pine and lemons. Although not particularly limited, the preferable lower limit of pH is 3 or more.
Further, when acidic milk is used in the present embodiment, it is sufficient that acidic milk is used as a result, and the stage at which the acidity is adjusted is not particularly limited. For example, the pH of the milk was adjusted to 4.6 or less before being mixed with other ingredients, and the mixture obtained after mixing the milk with the other ingredients was adjusted to pH 4.6 or less. You may.

Examples of other raw materials include sweeteners such as sucrose, glucose, fructose, galactose, lactose, maltose, and various oligosaccharides. Furthermore, fruit juices, vegetable extracts, aspartame, sucralose, acesulfame potassium, stevia, flavors, pigments and the like can also be used to improve the flavor and appearance.
Further, the beverage of the present embodiment may be an effervescent beverage into which carbon dioxide gas is press-fitted.

The beverage of the present embodiment can be, for example, a packaged beverage. Examples of the container include a sealed container made of glass, polyethylene terephthalate (PET), plastic such as polyethylene and polypropylene, paper, aluminum and steel, and in particular, it is easy to confirm the desired effect of the present invention. From the viewpoint, a highly transparent container is preferable.

The method for producing the beverage of the present embodiment is not particularly limited, and a milk-derived raw material containing 6% by mass or more of fat and soybean polysaccharide may be mixed with other raw materials.
Specifically, for example, a milk-derived raw material containing 6% by mass or more of fat, a soybean polysaccharide, a liquid raw material, and other components added as needed can be mixed to produce the acidic milky beverage of the present embodiment. it can. In addition to water, the liquid raw material may be a solution or dispersion of the above-mentioned other components. The order in which the raw materials are mixed is not particularly limited and can be appropriately set by those skilled in the art.

In the beverage according to the present embodiment, the obtained beverage may be homogenized or sterilized.
The homogenization treatment can usually be carried out using a homogenizer. The homogenization condition is not particularly limited, but a condition of a temperature of 5 to 25 ° C. and a pressure of 10 to 50 Mpa is preferable. In addition, the homogenization treatment can be performed before or after the sterilization treatment, or both.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The sterilization method is not particularly limited, and ordinary plate sterilization, tubular sterilization, retort sterilization, batch sterilization, autoclave sterilization and the like can be adopted. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after filling the container, or both.
As a method of making the beverage of the present embodiment after the sterilization treatment into a containerized beverage, for example, a method of hot-packing the beverage in a container and cooling the filled container, or a method of cooling the beverage to a temperature suitable for filling the container. The method can be carried out by aseptically filling a container that has been washed and sterilized in advance, and is not particularly limited.

As described above, according to the present embodiment, the milk-derived raw material containing 6% by mass or more of fat and the soybean polysaccharide are contained so as to satisfy the formula (1), so that the ring and the suspended matter remain. It is possible to realize an acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat while suppressing the above. As a result, it is possible to provide a new beverage in a state where the appearance is improved and the commercial value is further increased.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Manufacturing of samples shown in Table 1]
Table 1 shows the final sugar content (R. Brix) of 6.5 and non-fat milk solids (B: mass%) of fructose-glucose liquid sugar and reduced skim milk in water, together with those derived from ice cream described later. Add soybean polysaccharide (A: mass%) to the concentration shown in Table 1, and then add ice cream (milk fat content 10.0% by mass) to the fat content in the beverage. Is the concentration shown in Table 1 (E: mass%), and the non-fat milk solid content (B: mass%) is added so as to be the concentration shown in Table 1 together with the skim milk derived from reduced skim milk to make it uniform. It was stirred so as to be. Then, citric acid is added so that the acidity is finally 0.17% by mass, the pH is adjusted to 3.6 with a trisodium citrate solution, and melon juice is finally added so as to be 1% by mass. It was.
The solution obtained as described above was subjected to a homogenization / sterilization step and packed in a 500 ml PET bottle as a sample.

[Test Example 1: Cycle test]
Each sample prepared as described above was subjected to the following cycle test.
(1) After storage at 4 ° C. for 24 hours, storage at 37 ° C. for 24 hours was set as one cycle, and 3 cycles were performed.
(2) After (1), the mixture was allowed to stand at 4 ° C. for about 12 hours.
(3) The sample after standing in (2) was turned 90 ° in 1 second and then returned in 1 second. This was repeated 5 times in total and evaluated.

As an evaluation, a sensory evaluation of the appearance by human vision was performed, and the appearance of each sample was evaluated by an evaluation panel of 5 people.
In both cases, a ring-shaped oil film was observed on the upper surface of the beverage after standing for 12 hours in (2) above (Fig. 1). The evaluation of × ○ ◎ is based on the following criteria after the turn of (3).
X: Even if the ring-shaped oil film remains after the turning (3) or the ring-shaped oil film does not remain, the suspended matter is on one side (upper) of the container as shown in Photo 2 after the turning. When 8 or more are observed per (one side).
◯: After turning in (3) above, there is no ring-shaped oil film remaining, and as shown in Photo 3, 3 to 7 floating substances are observed per one side (upper one side) of the container.
⊚: After turning in (3) above, there is no ring-shaped oil film remaining, and as shown in Photo 4, two or less floating substances are observed per one side (upper one side) of the container.
Of these, x was rejected because it was evaluated that all panels had problems in appearance. On the other hand, 〇 and ◎ were evaluated as having no problem in appearance, so they were passed, and ◎ was evaluated as having a good appearance, so that the appearance was preferable. ..
For reference, the photograph after the processing of (2) is shown in FIG. 1, the photograph evaluated as x is shown in FIG. 2 (level 1), and the photograph evaluated as 〇 is shown in FIG. 3 (level 2), ◎. A photograph of what was evaluated as is shown in FIG. 4 (level 4). Further, in Table 2, levels 2 to 5, 7 to 10, 13 to 23, and 27 correspond to the examples.

From Table 1, it can be understood that when the equation (1) is satisfied, the evaluation is ◯ or ⊚, and when the equation (2) is satisfied, the evaluation is ◎.

The equations (1) and (2) were obtained as follows.
1) The amount of soybean polysaccharide that contributes to the stability and dispersibility of fat content is considered to be the balance obtained by subtracting the amount that contributes to the stability of milk protein from the amount of total soybean polysaccharide.
2) Since the amount of soybean polysaccharide that contributes to the stability of milk protein is considered to depend on the non-fat solid content (SNF), it can be considered as (constant) × SNF.
3) At the levels (level 2 and level 13) where the evaluations are the same for different SNFs, it is considered that the amount of soybean polysaccharides contributing to milk fat is the same.
4) Therefore, the equation of the amount of soybean polysaccharides contributing to milk fat at level 2 = the amount of soybean polysaccharides contributing to milk fat at level 13 holds. Further, based on 1) above, the amount of soybean polysaccharides contributing to milk fat at level 2 = (total amount of soybean polysaccharides at SNF0.4)-(constant) x SNF, and level 13 Amount of soybean polysaccharide contributing to milk fat in SNF = (total amount of soybean polysaccharide in SNF0.8)-(constant) x SNF.
Therefore, the equation (total soybean polysaccharide amount in SNF0.4)-(constant) x SNF = (total soybean polysaccharide amount in SNF0.8)-(constant) x SNF is obtained, and the equation and Table 2 show. From each of the values shown, the constant 0.0375 ≈ "0.038" according to 2) was obtained.
5) A: Soybean polysaccharide content (mass%), B: Non-fat milk solids (SNF) (mass%), C: Soybean polysaccharides that contribute to the stability of milk fat (mass%), D : Soybean polysaccharide (mass%) that contributes to stability per unit milk fat content (1% by mass), E: Milk fat content (mass%), the following relational expression holds.
C = A-0.038B ... (Equation a)
6) Further, D, C, and E can be expressed as follows when converted per 1% of milk fat in order to meet the conditions.
D = C / E ... (Equation b)
D at each level was obtained from formulas a and b.
7) When the obtained D was compared with the evaluation result, there was a relationship between the value of D and the evaluation result, although there was some overlap. If D ≥ 7.0, it was ○ or ◎, and if D ≥ 8.5, it was ◎. There was a result.
FIG. 5 shows a graph plot of the relationship between D and each evaluation (indicated by numbers such as × → 1, ○ → 2, ◎ → 3 on the vertical axis).
8) Since the following relationships can be derived from the above D ≧ 7.0 or D ≧ 8.5 and the formulas a and b, the formulas (1) and (2) according to the present application were obtained.
If the relationship of A ≧ 0.038B + 7.0E is satisfied, ○ or ◎
Satisfying the relationship of A ≧ 0.038B + 8.5E ◎

[Test Example 2: Cycle test]
Produced by the same method as the sample used in Test Example 1 except that fresh cream (fat content: 43% by mass) was used instead of ice cream and the neglected milk solids and the like were prepared so as to have the values shown in Table 2. Then, it was subjected to the same cycle test as in Test Example 1.
The results are shown in Table 2. In Table 2, levels 29 to 31 satisfy the formula (1) and correspond to the examples.
Further, the equation (2) is also satisfied for the levels 30 and 31.

As can be understood from Table 2, the levels 29 to 31 satisfying the formula (1) even when the fresh cream is used are evaluated after the above (3) turning, and the residual ring and suspended matter are suppressed. Understandable.

Claims (7)

Contains milk-derived raw materials containing 6% by mass or more of fat and soybean polysaccharides,
An acidic milky beverage that satisfies the following formula (1).
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). .. The acidic milky beverage according to claim 1, which satisfies the following formula (2).
A ≧ 0.038B + 8.5E ... (2)
In formula (2), A, B and E are as described above. The acidic milky beverage according to claim 1 or 2, wherein the milk-derived raw material contains one or more dairy products selected from the group consisting of ice cream, ice milk and fresh cream. The acidic milky beverage according to any one of claims 1 to 3, wherein the content ratio of non-fat milk solids per beverage is 0.1% by mass or more and 3% by mass or less, and the pH is 4.6 or less. .. The acidic milky beverage according to any one of claims 1 to 4, which is a packaged beverage. The acidic milky beverage according to any one of claims 1 to 5, wherein the fat content per beverage is 0.004% by mass or more. A method for producing an acidic milky beverage containing a milk-derived raw material containing 6% by mass or more of fat and soybean polysaccharide.
A method for producing an acidic milky beverage, which comprises blending raw materials so as to satisfy the following formula (1) in the obtained beverage.
A ≧ 0.038B + 7.0E ... (1)
In formula (1), A: content of soybean polysaccharide per beverage (mass%), B: non-fat milk solid content per beverage (mass%), E: fat content per beverage (mass%). ..