JP6827824B2 - Acidic milky beverage - Google Patents

Description

The present invention relates to an acidic dairy beverage, particularly an acidic dairy beverage containing milk and soybean polysaccharides, in which at least a part of the beverage is frozen, and a part or all of the frozen portion is thawed and ingested. ..

As one of the measures against the heat wave, there is a habit of freezing the beverage and ingesting a part or all of it in a thawed state. In order to make it easier to deal with such customs, a type of product that is frozen together with the container and gradually thawed for drinking has also been proposed and sold (for example, Patent Document 1). In a beverage that may be thawed and ingested after a part of it is frozen, it is very important that its commercial value is maintained even after freezing and thawing.

On the other hand, for the prevention of heat stroke and the like, beverages manufactured by adding mineral components such as sodium to make it possible to replenish the water and mineral components lost due to sweating and the like are also proposed and sold.

Patent No. 5792917

According to the present invention, an acidic dairy beverage containing milk and soybean polysaccharide, at least a part of the beverage is frozen, and a part or all of the frozen portion is thawed and ingested, has a sodium content. It is an object of the present invention to provide a new technology capable of suppressing water separation that occurs when a frozen portion is thawed even when it is raised.

Patent Document 1 relates to conditions such as non-fat milk solid content, sugar content, and pH in acidic beverages containing milk and soybean polysaccharides, and refers to water separation of acidic milk beverages that occurs after thawing (protein dispersibility in beverages is reduced, and proteins The present invention relates to a technique capable of effectively suppressing (precipitation of).
On the other hand, the inventor has added a sodium-containing component to an acidic dairy beverage containing milk and soybean polysaccharides and having at least a part of the beverage frozen and ingesting a part or all of the frozen portion by thawing. The idea was to add and prepare a beverage with a higher sodium content than before.

As a result, the inventor noticed that there is room for improvement in protein stability even in the acidic milky beverage that is thawed and ingested when the sodium content is increased, and as a result of diligent research, sodium in the beverage The present invention has been completed by finding that the stability of the protein can be improved and the water separation after thawing can be suppressed by adjusting the content.

The gist of the present invention is as follows.
[1] An acidic dairy beverage containing milk and soybean polysaccharide, at least a part of which is frozen, and ingested by thawing a part or all of the frozen part.
Non-fat milk solid content: 0.1-1.0% by mass, sugar content: 0.5-1.7, pH: 3.6-4.2 and sodium content: 20-90 mg / 100 ml.
[2] The acidic milky beverage according to [1], which has a sodium content of 30 to 90 mg / 100 ml.
[3] The acidic milky beverage according to [1] or [2], which has an energy of 5 kcal / 100 ml or less.
[4] The acidic milky beverage according to any one of [1] to [3], wherein the content ratio of soybean polysaccharide is 0.01 to 0.5% by mass in the total amount of the beverage.
[5] A method for producing an acidic milky beverage containing milk and soybean polysaccharide, in which at least a part thereof is frozen, and then a part or all of the frozen part is thawed and eaten.
Including adjusting the composition of raw materials so that the obtained beverage has a non-fat milk solid content: 0.1 to 1.0% by mass, a sugar content: 0.5 to 1.7, a pH: 3.6 to 4.2 and a sodium content: 30 to 90 mg / 100 ml. A method for producing an acidic milky beverage.
[6] The method for producing an acidic milky beverage according to [5], wherein the composition of the raw material is adjusted so that the sodium content is 30 to 90 mg / 100 ml.
[7] The method for producing an acidic milky beverage according to [6] or [7], which comprises adjusting the composition of raw materials so that the energy of the obtained beverage is 5 kcal / 100 ml or less.
[8] The method for producing an acidic milky beverage according to [5], which comprises adjusting the sodium content of the beverage obtained by adding a sodium salt to 20 to 90 mg / 100 ml.
[9] A method for suppressing water separation in an acidic milky beverage containing milk and soybean polysaccharide, in which at least a part thereof is frozen, and then a part or all of the frozen part is thawed and eaten.
Including adjusting the composition of raw materials so that the obtained beverage has a non-fat milk solid content: 0.1 to 1.0% by mass, a sugar content: 0.5 to 1.7, a pH: 3.6 to 4.2 and a sodium content: 20 to 90 mg / 100 ml. Water separation suppression method.
[10] The method for suppressing water separation according to [9], wherein the composition of the raw material is adjusted so that the sodium content is 30 to 90 mg / 100 ml.
[11] The method for suppressing water separation according to [9] or [10], which comprises adjusting the composition of raw materials so that the energy of the obtained beverage is 5 kcal / 100 ml or less.
[12] The method for suppressing water separation according to [9], which comprises adjusting the sodium content of the obtained beverage to be 20 to 90 mg / 100 ml by adding a sodium salt.

According to the present invention, an acidic dairy beverage containing milk and soybean polysaccharides and having at least a part of the beverage frozen and ingesting a part or all of the frozen portion by thawing contains sodium. It is possible to provide a novel technique capable of suppressing water separation that occurs when the frozen portion is thawed even when the amount is increased.

It is a schematic diagram about the measurement position of the absorbance in an Example.

Hereinafter, one embodiment of the present invention will be described in detail.
The beverage of the present embodiment is an acidic dairy beverage that contains milk and soybean polysaccharide, and at least a part thereof is frozen, and a part or all of the frozen part is thawed and ingested. Fat milk solid content: 0.1-1.0% by mass, sugar content: 0.5-1.7, pH: 3.6-4.2 and sodium content: 20-90 mg / 100 ml.
Here, the acidic dairy beverage means a dairy beverage whose pH is in the acidic (less than 7) range, and the dairy beverage means a beverage containing milk.
Further, at least a part of the beverage is frozen means that ice is present in the beverage (for example, the contents of the packaged beverage), for example, a state in which the entire beverage is completely frozen or a semi-frozen state. Can be mentioned. Such a state can be achieved by keeping the beverage of the present embodiment at a temperature below the freezing point and at normal pressure in a temperature range of usually 0 ° C. or lower, preferably 0 to -20 ° C. By adjusting the temperature and the holding time, the above state can be obtained.
Thawing and ingesting the entire frozen portion means ingestion in the absence of ice in the beverage. Further, "melting and ingesting a part of the frozen portion" means ingesting the liquid produced by melting a part of the ice, while the ice still remains in the beverage. For example, the case where the beverage is in the shape of sherbet can be exemplified.

In the present embodiment, the milk used as a raw material may be any milk derived from animals or plants. 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 more than one type. Further, these milks can also be used as fermented milk fermented using microorganisms such as lactic acid bacteria and bifidobacteria.
The form of milk is not particularly limited, and examples thereof include whole fat milk, skim milk, whey, and milk protein concentrate, and milk powder or milk reduced from concentrated milk can also be used.
In the beverage of the present embodiment, the milk content is 0.1 to 1.0% by mass as the non-fat milk solid content. The lower limit is preferably 0.2% by mass, more preferably 0.25% by mass. The upper limit thereof is preferably 0.6% by mass, more preferably 0.4% by mass. When the content ratio of milk is less than 0.1% by mass as the non-fat milk solid content, the flavor as a milky beverage may be deteriorated as compared with the case where it is within the range. On the other hand, if it exceeds 1.0% by mass, there is a possibility that milk protein precipitates or aggregates as compared with the case where it is within the range.

As the soybean polysaccharide used in the present embodiment, what is known as a stabilizer for milk protein can be used, and it is usually extracted and purified from okara (fibrous pomace) produced as a by-product in the manufacturing process of soybean products. Polysaccharides that are negatively charged under acidic conditions due to the carboxyl group of the contained galacturonic acid can be used. Examples of commercially available products include the trade name "SM-1200" (manufactured by San-Ei Gen FFI Co., Ltd.).
In the beverage of the present embodiment, the content ratio of the soybean polysaccharide can be appropriately selected according to the content ratio of milk and the like so as to obtain the effect of the present invention, but usually 0.01 to 0.5 mass in the total amount of the beverage. The range of% is preferable from the viewpoint of further enhancing the stability of the milk protein.

In addition to the above essential ingredients, the beverage of the present embodiment may appropriately contain other ingredients as necessary within a range that does not impair the effects of the present invention and the specified physical characteristics. Examples of other components include acidulants for adjusting pH, fruit juices, sugar content regulators, milk protein stabilizers other than soybean polysaccharides, high-sweetness sweeteners, flavors, pigments and the like.

Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid and fumaric acid or salts thereof, and inorganic acids such as phosphoric acid or salts thereof. ..
Examples of the fruit juice include citrus fruit juices such as oranges, lemons and grapefruits, and fruit juices such as grapes, peaches, apples and bananas.
Examples of the sugar content adjusting agent include sugars such as sucrose, maltose, fructose, glucose, fructose-glucose liquid sugar, and oligosaccharides, sugar alcohols such as erythritol, maltitol, and xylitol, and foods such as indigestible dextrin and agar. Examples include fiber.
Examples of milk protein stabilizers other than soybean polysaccharides include HM pectin, carboxymethyl cellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. Since such a stabilizer may adversely affect the desired effect in the beverage of the present embodiment, it is preferable that the stabilizer is contained in a small amount, and more preferably not contained.
Examples of high-sweetness sweeteners include sucralose, stevia, acesulfame potassium, sodium saccharin, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, and thaumatin.

The sugar content of the beverage of the present embodiment is 0.5 to 1.7, and the upper limit thereof is preferably 1.5, more preferably 1.2. When the sugar content exceeds 1.7, the water separation phenomenon after freezing and thawing is unlikely to occur regardless of the pH of the beverage.
In the present specification, the sugar content is the reading of a refractometer for sugar at 20 ° C. For example, a soluble solid in a beverage of the present invention measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago). Means quantity.

The pH of the beverage of the present embodiment is 3.6 to 4.2, the upper limit of which is preferably 4.0. When the pH exceeds 4.2, the phenomenon of water separation after freezing and thawing of the beverage is suppressed, but the stability of milk protein over time is impaired, and there is a risk that precipitation will increase compared to when it is within the range. It is not preferable as an acidic milky beverage.
The pH can be adjusted by, for example, a method using an acidulant, a method using fermented milk, a method using fruit juice, or a method using a combination of these methods, as long as the desired pH can be obtained. There is no particular limitation. As the acidulant, fermented milk and fruit juice, the above-mentioned ones can be used.

Moreover, in the beverage of this embodiment, the sodium content is 20 to 90 mg / 100 ml. When the sodium content is 20 to 90 mg / 100 ml, water separation can be suppressed even when the sodium content is higher than before, as compared with the case where the sodium content is out of the range.
From the viewpoint of further suppressing water separation, the lower limit of the sodium content is preferably 30 mg / 100 ml or more, more preferably 35 mg / 100 ml or more, still more preferably 40 mg / 100 ml or more, and the upper limit of the sodium content is preferable. Is 80 mg / 100 ml or less, more preferably 70 mg / 100 ml or less, even more preferably 60 mg / 100 ml or less, and most preferably 50 mg / 100 ml or less.
The sodium content can be adjusted, for example, by adding a substance serving as a sodium source or a composition containing the substance. Examples of the composition containing a substance serving as a sodium source include natural water such as seawater, rock salt, and commercially available salt. Examples of the sodium source substance include sodium salts, and specifically, sodium chloride, sodium citrate, sodium bicarbonate, sodium malate, sodium tartrate, sodium lactate, sodium gluconate, sodium ascorbate, and glutamate. Examples thereof include sodium and sodium aspartate. Of these, sodium chloride is preferable from the viewpoint of solubility and taste.
In addition, the sodium content can be calculated based on the composition of the raw material, and can also be measured by the atomic absorbance method.

In order to make the beverage of the present embodiment a low-calorie beverage, it is preferable to adjust the type and content of each raw material and control the energy thereof. In particular, the decrease in sugar content due to the decrease in calories affects the stability of milk protein, so the effect of sodium content also increases and water separation tends to occur more easily, so the energy of the beverage is 6 kcal / 100 ml or less, especially. It is preferable that the acidic milky beverage having 5 kcal / 100 ml or less has the configuration according to the present invention.
The lower limit of the energy range is not particularly limited, but is usually 1 kcal / 100 ml.
Also, the energy of the beverage can be set by adjusting the composition of the raw materials. Beverage energy can be measured by the modified atwater method (the sum of the amounts of protein, fat, and carbohydrate multiplied by their respective energy conversion factors).

The beverage of the present embodiment is preferably an acidic milky beverage filled in a container. 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 beverage of the present embodiment has, for example, a non-fat milk solid content: 0.1 to 1.0% by mass, a sugar content: 0.5 to 1.7, a pH: 3.6 to 4.2, and a sodium content: 20 to 90 mg / 100 ml in the obtained beverage. It can be produced by adjusting the composition of the raw materials.
Specifically, for example, milk, soybean polysaccharide, liquid raw material, and other components added as needed, non-fat milk solid content: 0.1 to 1.0% by mass, sugar content: 0.5 to 1.7, sodium content: 20 to The beverage of the present embodiment can be produced by a method including a step of mixing so as to be 90 mg / 100 ml and a step of adjusting the pH of the obtained beverage to 3.6 to 4.2. In addition to water, the liquid raw material may be a solution or dispersion of the above-mentioned other components. Milk and soybean polysaccharide may be blended into the liquid raw material at the same time, or each may be blended into the liquid raw material separately, and the order thereof is not particularly limited. The pH can also be adjusted by a known method, for example, by adding a pH adjuster, an acidulant, or the like.

In the production method 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 container-filled acidic milky beverage, for example, a method of hot-packing the beverage in a container and cooling the filled container, or a temperature suitable for filling the container. It can be carried out by a method of cooling the beverage and aseptically filling the container which has been washed and sterilized in advance, and the present invention is not particularly limited.

The method for suppressing water separation according to the present embodiment is a method for suppressing water separation in an acidic milky beverage containing milk and soybean polysaccharide, freezing at least a part thereof, and then thawing a part or all of the frozen part to eat and drink. The composition of the raw materials should be adjusted so that the obtained beverage has a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, a pH of 3.6 to 4.2, and a sodium content of 20 to 90 mg / 100 ml. It is characterized by including.
As each raw material of the acidic milky beverage, those described in the beverage of the present embodiment described above can be used. In particular, low-calorie beverages are preferable, and for example, it is preferable to select and use raw materials having an energy of 6 kcal / 100 ml or less (more preferably 5 kcal / 100 ml or less) for acidic milky beverages for the above-mentioned reasons. The lower limit is not particularly limited, but is usually 1 kcal / 100 ml.

As described above, according to the present embodiment, in an acidic dairy beverage containing milk, soybean polysaccharide and sodium, and at least a part thereof is frozen, and a part or all of the frozen part is thawed and ingested. , Non-fat milk solid content: 0.1-1.0% by mass, sugar content: 0.5-1.7, pH: 3.6-4.2 and sodium content: 20-90 mg / 100 ml, for example, to increase the sodium content for salt supplementation. Even when the above-mentioned acidic milky beverage is produced, water separation after thawing can be suppressed. As a result, it is possible to further improve the appearance of the beverage and contribute to the improvement of the commercial value.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
In the example, the trade name "SM-1200" (manufactured by Saneigen FFI Co., Ltd.) was used for the soybean polysaccharide, and the trade name "Fujioligo G67" (Nihon Shokuhin Kako Co., Ltd.) was used for the oligosaccharide. .. The homogenization treatment was carried out using a laboratory homogenizer (model 15MR, manufactured by APV Gorin Co., Ltd.) at a treatment temperature of 20 ° C. and a treatment pressure of 15 MPa. The heat sterilization was carried out at 95 ° C.

<Preparation of packaged beverages (Examples 1 to 4, Comparative Example 1)>
To 180 g of 25 mass% reduced defatted milk powder, add 267 g of 3 mass% soybean polysaccharide aqueous solution (the amount of soybean polysaccharide in each obtained beverage is equivalent to 0.08 mass%) and 20 g of Fujioligo G67 to add ion-exchanged water. A small amount was added and the mixture was stirred so as to be uniform. Then, 200 g of a 10 mass% citric acid aqueous solution was added, and the mixture was sufficiently stirred. Next, after adjusting the total amount to 9.5 kg using ion-exchanged water, the amounts of 10% by mass trisodium citrate aqueous solution and 10% by mass saline were adjusted so that the amount of sodium was 3.5 to 80 mg. Subsequently, the total amount was adjusted to 10 kg using ion-exchanged water, and then homogenization treatment was performed to prepare a mixed solution. The obtained preparation was sterilized by heating to obtain an acidic milky beverage. The obtained acidic milky beverage was hot-packed in a 500 ml PET bottle and water-cooled to room temperature.
The obtained PET bottled acidic milky beverage (hereinafter referred to as "sample") was frozen in a freezing room at −20 ° C. overnight or longer, thawed at 5 ° C., and evaluated as follows. The results are shown in Table 1. Table 1 also shows the sodium content, pH, non-fat milk solids, sugar content and energy (calories) as the physical property values of the obtained acidic milky beverage.

<Evaluation method>
(1) Appearance evaluation The sample after freezing and thawing was visually observed.
(2) Evaluation of water separation degree The acid milky beverage, which is the content liquid, was sampled at a position about 1/3 of the height from the bottom of the PET bottle (measurement point 7 cm with respect to the liquid level of 18 cm, see Fig. 1). The absorbance A (650 nm) of the solution was measured. In addition, after the internal solution of the sample was sufficiently dispersed and made uniform, the absorbance B (650 nm) of the whole solution was measured. Then, the degree of water separation C (%) was calculated by the following formula.
Degree of water separation C (%) = Absorbance A / Absorbance B x 100

The results are shown in the table. From the table below, it can be understood that water separation is suppressed in the acidic milky beverage of the example.

As shown in Table 1, the degree of water separation after freezing and thawing changed depending on the sodium content. In Comparative Example 1 in which the sodium content was 3.5 mg / 100 ml, severe water separation occurred, and milk precipitates so that the appearance of the measurement point became transparent. It is considered that the reason for this is that the pH could not be adjusted because the sodium content was small, and the pH was lower than the others, resulting in water separation.
On the other hand, in Examples 1 to 4 in which the sodium content was 20 mg / 100 ml or more, water separation was suppressed. In particular, in Examples 2 to 4 having a sodium content of 30 mg / 100 ml or more, water separation was effectively suppressed and stable.
More specifically, the evaluations of Examples and Comparative Examples will be described more specifically. Regarding the appearance of the measurement points, in Comparative Example 1 having a water separation degree of 2.4 and the lowest overall evaluation, there is no cloudiness peculiar to dairy beverages and the measurement points are transparent. It was transparent like this. On the other hand, at the measurement point of Example 1 in which the degree of water separation was 10.8 and the overall evaluation was improved, there was cloudiness peculiar to milky beverages. In Examples 4 and 3 in which the degree of water separation was 12.9 and 14.9 and the overall evaluation was further improved, the degree of white turbidity at the measurement point increased, and in Example 2 where the degree of water separation was 26.4 and the overall evaluation was the highest. At the measurement points, the degree of cloudiness was greatly increased, and the result was that water separation was less noticeable.
From the results of sensory tests on beverages prepared in the same manner as in Examples 1 to 4 except that the sodium content was 100 mg / 100 ml, when the sodium content was 100 mg / 100 ml, a strong salty taste was felt in terms of flavor. Not preferred.

Claims (2)

A method for suppressing water separation in acidic milky beverages containing milk and soybean polysaccharides, in which at least a part thereof is frozen and then a part or all of the frozen part is thawed and eaten.
The composition of the raw materials was adjusted so that the non-fat milk solid content: 0.1 to 1.0% by mass, sugar content: 0.5 to 1.7, and pH: 3.6 to 4.2 in the obtained beverage .
A method for suppressing water separation, which comprises adjusting the sodium content of the obtained beverage to be 60 to 90 mg / 100 ml by adding a sodium salt . The method for suppressing water separation according to claim 1 , wherein the composition of the raw material is adjusted so that the energy of the obtained beverage is 5 kcal / 100 ml or less.