JPH0116130B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a yogurt drink that can be stored at room temperature for a long period of time. More specifically, the present invention relates to a method for producing a yogurt beverage that does not cause agglomeration and precipitation during long-term storage even after ultra-high temperature instant sterilization. Generally, yogurt drinks are made by mixing fermented milk with sugar, seasonings, etc., and are sold without sterilization by packaging the product in containers and refrigerating it. However, yoghurt drinks have the disadvantage that lactic acid bacteria can survive intact and other bacteria can easily breed, so refrigeration is essential and they must be consumed quickly. Therefore, we sterilize yogurt drinks at 90-98℃,
A method with good storage stability was proposed (Japanese Patent Application Laid-open No. 127953/1983), but sterilization at 90 to 98°C did not completely sterilize the product, and it was not possible to store it at room temperature for a long period of time. Previously, the present inventors attempted ultra-high temperature instant sterilization treatment to completely sterilize yogurt drinks, but due to the extremely high temperature treatment, the contents coagulated and precipitated during manufacturing or storage. Once this happened, it could not be used as a product. Next, the present inventors conducted research to find a yogurt drink that would not cause agglomeration and precipitation even after ultra-high temperature instant sterilization, and found that if ultra-high methoxy pectin and alginate propylene glycol ester were used together as stabilizers, ultra-high temperature sterilization could be achieved. They learned that it is possible to obtain a yogurt drink that does not cause agglomeration and precipitation even after instant sterilization. The present invention was completed based on this knowledge, and involves mixing fermented milk, sugars, and ultra-high methoxy pectin and alginate propylene glycol ester as stabilizers, homogenizing the mixture, and then subjecting it to ultra-high temperature instant sterilization. This is a method for producing a yogurt drink that can be stored for a long time at room temperature, which is characterized by performing aseptic homogenization treatment as necessary and aseptic filling. The amount of stabilizers added is preferably 0.1 to 1.0% for ultrahigh methoxy pectin and 0.05 to 0.5% for propylene glycol alginate.
is preferably 3.5 to 4.5. The characteristics of the present invention are fermented milk, sugars, and ultrahigh methoxy pectin (hereinafter referred to as
UHM pectin) and alginate propylene glycol ester (hereinafter referred to as PGA)
The point is to mix the two. By using UHM pectin and PGA together as stabilizers, it is possible to obtain a yogurt drink whose contents do not separate and settle even after ultra-high temperature instant sterilization. Since yogurt drinks that have undergone ultra-high temperature instant sterilization are completely sterilized, they can be stored at room temperature for more than six months. The fermented milk used in the present invention can be produced by a general manufacturing method. That is, milk is prepared by adding skim milk powder, water, and oil if necessary, inoculated with lactic acid bacteria starter, and cultured until the pH reaches 3.5 to 4.5, preferably 4.0. do. The resulting fermented milk contains sugars, UHM pectin and
PGA is added. Sugars include sugar, liquid sugar,
Appropriate sugars such as isomerized sugar solution and honey can be used. The amount of sugar used is such that the sweetness of the yogurt drink is moderate, for example, about 10 to 12%. Also, UHM pectin and PGA must be used together. UHM pectin is isolated from pectin, and the Metquin group has a degree of esterification of 70.
% or more, but commercially available ultrahigh methoxy pectin may be used. In addition, PGA is manufactured by chemically reacting the carboxyl group of alginic acid with propylene oxide, and is designated as a food additive, and is commercially available as alginate propylene glycol ester. do it. UHM pectin is 0.1
The addition amount is preferably ~1.0%, and PGA is 0.05~
An addition amount of 0.5% is preferred. By using UHM pectin and PGA together as stabilizers, it was possible to obtain a yogurt drink whose contents do not separate and settle even after ultra-high temperature instant sterilization. Additives such as fats and oils, emulsifiers, other flavoring agents, thickening agents, and coloring agents may be appropriately added to the fermented milk. The mixture of fermented milk, sugars, UHM pectin, and PGA is homogenized using a homogenizer or the like. Fermented milk and sugars contain fine coagulums, so these must be removed and homogenized. By homogenizing the material, the ultra-high temperature instant sterilization process can be completed. Homogenized fermented milk mixtures usually maintain a pH of 3.5 to 4.5, which is the pH of fermented milk, but if the pH is outside this range due to additives, acid or alkali may be added to adjust the pH to 3.5 to 4.5. It is preferable to keep it in the range of 5 to 4.5. PH = 3.5 to 4.5 is not only preferable for the acidity of the yogurt drink, but also preferable for the stability of the contents during ultra-high temperature instant sterilization. PH＝
If the pH is lower than 3.5, the flavor will be bad, and if the pH is higher than 4.5, the contents may coagulate during sterilization, which is not preferable. The ultra-high temperature instant sterilization is carried out using an ultra-high temperature instant sterilizer, such as a steam injection or steam fusion type sterilizer. Ultra-high temperature instant sterilization is carried out at 110-135°C for 2-10 seconds, and yogurt drinks are completely sterilized. Completely sterilized yogurt beverages may form solidified particles when heated, so it is preferable to homogenize them again under aseptic conditions. Then, by aseptically filling containers, a yogurt beverage product that can be stored for a long time at room temperature is obtained. The yogurt drink product obtained by the present invention does not have agglomerated contents even if stored at room temperature for 6 months.
Moreover, it does not spoil and can be said to be a yogurt drink that can be stored for a long time. Next, test examples and examples of the present invention will be shown. Test Example 1 30g of skim milk was dissolved in 800g of raw milk with a fat content of 3.2%, homogenized, and sterilized. 5% lactic acid bacteria starter was inoculated into this, and the mixture was left to stand at 30°C until the pH reached 4.0. Cooled to ℃. Add this to 90g of sucrose and the first
Add each stabilizer listed in the table to 110g of water, mix with heating, add the mixture obtained, warm to 40℃, homogenize,
The mixture was sterilized at an ultra-high temperature at 120° C. for 4 seconds, homogenized aseptically, filled aseptically into a container, and stored at room temperature for one month, and the formation of aggregates was observed from the outside. The results are shown in Table 1 below, and it can be seen that only the combined use of UHM pectin and PGA prevented the formation of aggregates.

【table】

[Table] Example Dissolve 30 kg of skim milk powder in 800 kg of raw milk with a fat content of 3.2%, homogenize and sterilize as usual, inoculate with 5% lactic acid bacteria starter, statically culture until the pH reaches 4.0, and cool. I did it. Mix 90 kg of sucrose, 3 kg of UHM pectin, and 1 kg of PGA, dissolve in 110 kg of water, heat to 80℃,
After holding for a minute, the mixture was cooled to obtain a mixed solution. After mixing the fermented milk and the liquid mixture, the mixture was heated to 40°C, homogenized, and subjected to ultra-high temperature sterilization treatment at 120°C for 4 seconds, followed by aseptic homogenization and aseptic filling. The product was stored at room temperature for 6 months with no agglomerate formation and no spoilage.

Claims (1)

[Claims] 1. Mixing fermented milk, sugars, and ultrahigh methoxy pectin and alginate propylene glycol ester as stabilizers, homogenizing the mixture, then ultra-high temperature instant sterilization, and aseptic homogenization if necessary. A method for producing a yogurt drink that can be stored for a long time at room temperature, which is characterized by processing and aseptic filling. 2 Ultra high methoxy pectin is 0.1-1.0
%, claim 1 in which propylene glycol alginate is used in an amount of 0.05 to 0.5%.
Method for producing the yogurt drink described in Section 1. 3. The method for producing a yogurt drink according to claim 1, wherein the ultra-high temperature instant sterilization product has a pH of 3.5 to 4.5.