JPH0324179B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention provides an instant acidic powdered beverage that can be dissolved in milk to obtain an acidic beverage, especially when dissolved in milk for drinking, it does not generate curd, has good dispersibility and solubility, and has a moderate acidity. The present invention relates to a method for producing an instant acidic powdered beverage having the following. PRIOR ART Powder compositions that are generally dissolved in milk and served as beverages include fermented milk powder, powdered milk, whey powder, soybean protein, sugar, fructose, and other proteins and sweeteners. It does not possess sourness itself, or if it does possess it, it is minimal. Even though powdered fermented milk has a relatively sour taste, it is difficult to powderize fermented milk by itself, so stabilizers such as dextrin are added (for example,
56-34255). However, when dissolved in milk, it has good solubility but lacks flavor and acidity. For this reason, it is common practice to add various acidulants to the proteins and sweeteners, including powdered fermented milk, for the purpose of reinforcing the acidity (for example,
Publication No. 519741, Japanese Patent Application Publication No. 129163/1986, Japanese Patent Application Publication No. 1983-129163
55-131346, JP-A-55-153558). In addition, when the raw material is powder, acidic powdered beverages that are dissolved in milk and used for drinking are produced by mixing an appropriate amount of raw material powder into powder and granulating it if necessary (for example, Japanese Patent Laid-Open No. 129163-1 Publication number, Special Publication No. 55-131346
(Refer to Japanese Patent Application Laid-open No. 153558/1983). Problems to be Solved by the Invention However, when an acidic powdered beverage fortified with an acidulant simply by pulverization is dissolved in milk, it has the following drawbacks. In other words, approximately 3% casein exists in milk in the form of fine particles or micelles, and casein particles have a pH of 5.2 to 5.3.
becomes unstable and begins to precipitate, reaching an isoelectric point of PH4.6.
complete precipitation at ~4.7. Therefore, when an acidic powdered drink is dissolved in milk, the pH drops rapidly, resulting in a hard curd, and the aqueous phase and protein separate, making it impossible to obtain the desired smooth texture. Thus, it has traditionally been a problem to produce an instant acidic powdered beverage that does not form curds, has good dispersibility and solubility, and has an appropriate sourness when dissolved in milk for drinking. The present invention solves this problem. Means for Solving the Problems As a result of various studies regarding the above problems, the present inventors have found that when producing a powder composition for dissolving in milk to obtain an acidic beverage, it is necessary to use an acidulant and a buffer. The present invention was completed based on the discovery that it is effective to coat the powder composition with a solution prepared by dissolving the above particles in water. That is, the present invention is a method for producing a powder composition for dissolving in milk to obtain an acidic beverage, which is characterized by coating the powder composition with a solution of an acidulant and a buffer dissolved in water and drying the powder composition. ,
This is a method for producing an instant acidic powdered beverage. In the present invention, the powder composition includes, for example, milk proteins such as fermented milk and powdered milk, vegetable proteins such as soybean protein and wheat protein, sweeteners such as sugar, glucose, and fructose, and powdered fruit juices (mandarin, strawberry, orange, etc.). (apples, etc.), dextrin, lactose, etc., or a mixture of two or more. Furthermore, if necessary, gum substances such as gelatin, gum arabic, xanthan gum, pectin, and alginic acid, fragrances, pigments, and the like may be mixed. Next, the acidulant used in the present invention includes one or two edible organic acids such as citric acid, gluconic acid, lactic acid, malic acid, fumaric acid, tartaric acid, L-ascorbic acid, acetic acid, and fruit juice. More than one species can be used. Furthermore, as the buffer, one type or a mixture of two or more of organic acid salts and inorganic acid salts such as sodium succinate, sodium acetate, sodium phosphate, and sodium citrate can be used. The mixing ratio of the above acidulant and buffer is 1
It is best to set the buffering agent to about 0.5 to 3, and about 0.8
It is preferable to set it to 2. This means that when an instant acidic powder drink obtained by coating a powder composition with a mixed solution of an acidulant and a buffer agent is dissolved in milk, it has a moderate sour taste and does not form curds (4.8 to 6.0).
This is because the pH can be adjusted to a certain level. Further, the concentration of the coating solution prepared by dissolving the acidulant and the buffering agent in water is about 5 to 50% by weight, and gums, fragrances, pigments, etc. may be added to this solution as necessary. Next, the means for coating the powder composition with the solution includes, for example, a stirring granulator, a fluidized bed, a rolling granulator,
Although a fluidized bed granulator or the like can be used, it is preferable to use a fluidized bed granulator. Then, the powder composition is put into a stirring granulator, a fluidized bed rolling granulator, or a fluidized bed granulator, and after thoroughly mixing with air or a stirrer, an aqueous solution of an acidulant and a buffer is added through a nozzle. Mix and coat while spraying. Then, hot air or dehumidified air is sent inside the machine to dry and cool the covering, or the covering is taken out of the machine and dried with hot air or dehumidified air.
Cool to obtain granular instant acidic powder beverage. This material should be sieved if necessary, and should be able to pass through a 10-mesh sieve. Effects of the Invention What is important in the present invention is to coat the powder composition with a solution of an acidulant and a buffer dissolved in water. In other words, in the case of acidic powdered drinks, when dissolved in milk, the PH needs to be above the isoelectric point (preferably around PH5.2), and as a means of keeping the PH above the isoelectric point, acidulants and Although it is possible to mix the buffering agent together with the powder composition, it is possible to simply mix the acidulant and the buffering agent into the powder composition so that the pH is such that curd does not occur while the acidulant is uniformly dissolved in milk. The pH around the acidulant locally drops below the isoelectric point and becomes hard curd before being affected by the buffering agent, and the acid is not evenly dispersed, leaving only the curd with a sour taste. This is because anything other than curd will result in a non-uniform solution with little acidity. In contrast, in the present invention, the acidulant and the buffer are not simply mixed with the powder composition, but the powder composition is coated with a solution of the acidulant and the buffer in water. For example, when dissolved in milk and used for drinking, it has a moderate sourness but still fully functions as a buffer, so it does not generate curd and is an instant acid with excellent dispersibility and solubility. A powdered beverage is obtained. This is clear from the Examples and Comparative Examples described later. Examples Next, examples of the present invention and comparative examples will be shown.
In addition, in Examples and Comparative Examples, parts are parts by weight. Example 1 14.3 parts of warm water, 1.35 parts of citric acid as an acidulant,
0.4 parts of tartaric acid, sodium citrate as a buffering agent
A coating solution was prepared by dissolving 1.35 parts of disodium succinate, 0.12 parts of disodium succinate, and 0.5 parts of dye. On the other hand, as a powdered fermented milk composition, powdered fermented milk 10
part, powdered maltitol (sweetener) 60 parts, dextrin 22.285 parts, calcium carbonate 0.85 parts, iron ammonium citrate 0.153 parts, dry vitamins 1.492 parts,
Put 1.5 parts of fragrance into a fluidized bed granulator and mix thoroughly.
When the temperature reached 65°C, the coating solution prepared as above was sprayed from a nozzle and granulated. Then, hot air at 90°C was sent into the cabin to dry it to less than 3% moisture, and it was cooled with cold air at 20°C. This was taken out from the machine and sieved through a 10-mesh sieve to obtain an instant acidic powdered fermented milk beverage that passed through the sieve. Comparative example 1 10 parts of powdered fermented milk and 1.35 parts of citric acid as acidulant
0.4 parts tartaric acid, 1.35 parts sodium citrate as a buffer, 0.12 parts disodium succinate, and 60 parts powdered maltitol (sweetener), dextrin.
22.285 parts, calcium carbonate 0.85 parts, iron ammonium citrate 0.153 parts, dry vitamins 1.492 parts, fragrance 1.5
1 part and 0.5 part of the dye were placed in a fluidized bed granulator, and after thorough mixing, the mixture was heated and when the temperature reached 65°C, 14.3 parts of water was sprayed from a nozzle and granulated. Thereafter, the mixture was dried, cooled, and sieved in the same manner as described in Example 1 to obtain an instant acidic powdered fermented milk beverage. 10g of the instant acidic powdered fermented milk drinks obtained in Example 1 and Comparative Example 1 were heated to 15°C, respectively.
After dissolving in 100 ml, the residue (curd) was collected using a sediment disk, allowed to stand at room temperature for 18 hours, dried at 105±2° C., and then weighed. Furthermore, for comparison, the residue of 100 ml of milk was collected using a sediment disk, dried under the same conditions, and the weight was measured. The results are shown in Table 1. In Table 1, the number of times is the number of sediment tests, and the curd weight is the average value obtained by subtracting the residual weight of milk only.

[Table] From Table 1, it is recognized that the product of Comparative Example 1 generated about 7.6 times as many cards as the product of Example 1. The reason why the PH of the solution of Comparative Example 1 was higher than that of the solution of Example 1 was because curds were partially generated and the acid was not dispersed uniformly. Furthermore, the product obtained by dissolving the instant powdered fermented milk drink obtained in Example 1 in milk had almost no curd formation, and was a smooth and pleasant drink with moderate sourness. Example 2 A coating solution was prepared by dissolving 1.5 parts of malic acid as an acidulant and 3.0 parts of sodium pyrophosphate as a buffer in 14.3 parts of warm water. Meanwhile, 30 parts of apple juice powder as a powder composition;
50 parts of glucose and 15.5 parts of dextrin were placed in a fluidized bed granulator, mixed thoroughly, heated and when the temperature reached 65℃, the coating solution prepared as above was sprayed from a nozzle and granulated. , dried, cooled and sieved in the same manner as described in Example 1 to obtain an instant apple juice powder beverage. Comparative Example 2 1.5 parts of malic acid as an acidulant, 3.0 parts of sodium pyrophosphate as a buffer, and 30 parts of apple juice powder, 50 parts of glucose, and 15.5 parts of dextrin as a powder composition were placed in a fluidized bed granulator and mixed thoroughly. Thereafter, when it was heated to reach 65°C, 14.3 parts of water was sprayed from a nozzle to granulate it, followed by drying, cooling, and sieving in the same manner as described in Example 1 to obtain an instant apple juice powder drink. . 10g of the instant apple juice powder drinks obtained in Example 2 and Comparative Example 2 were mixed with milk heated to 15°C.
Dissolve in 100 ml, collect the residue (card) with a sediment disk, leave to dry overnight, and further
After drying at ±2°C for 3 hours, the weight was measured. Furthermore,
For comparison, 100 ml of milk was collected with a sediment disk, dried under the same conditions, and weighed. The results are shown in Table 2. In addition, in Table 2, the number of times and card weight are the same as described in Table 1.

[Table] Example 3 Add L-ascorbic acid as an acidulant to 14.3 parts of warm water
A coating solution was prepared by dissolving 2.5 parts of sodium L-ascorbate and 5.0 parts of sodium L-ascorbate as a buffer. On the other hand, as a powder composition, 30 parts of granulated sugar, 20 parts of glucose, 20 parts of lactose, and 22.5 parts of dextrin were placed in a fluidized bed granulator, thoroughly mixed, and then heated to 65°C.
When this reached, the coating solution prepared as above was sprayed from a nozzle and granulated, followed by drying, cooling and sieving in the same manner as described in Example 1 to obtain an instant acidic powder beverage. Comparative Example 3 2.5 parts of L-ascorbic acid as an acidulant, 5.0 parts of sodium L-ascorbate as a buffer,
In addition, 30 parts of granulated sugar, 20 parts of glucose, 20 parts of lactose
and 22.5 parts of dextrin were placed in a fluidized bed granulator, mixed thoroughly, and when the temperature reached 65°C, water was added.
14.3 parts were sprayed from a nozzle and granulated, followed by drying, cooling, and sieving in the same manner as described in Example 1 to obtain an instant acidic powder beverage. 10g of the instant acidic powder drinks obtained in Example 3 and Comparative Example 3 were added to 100ml of milk heated to 15°C.
After dissolving, collect the residue (card) with a sediment disk, leave it to dry overnight, and further dry at 105±2℃.
After drying for 3 hours, the weight was measured. The results are shown in Table 3. Note that in Table 3, the number of times and card weight are the same as described in Table 1.

[Table] Example 4 A coating solution was obtained by dissolving 1.5 parts of tartaric acid as an acidulant and 0.5 parts of sodium tartrate as a buffering agent in 17.0 parts of warm water. On the other hand, as a powder composition, 25 parts of granulated sugar,
Put 25 parts of soybean protein and 48 parts of Textrin into a fluidized bed tumble granulator, mix thoroughly, and when the temperature reaches 65℃, spray the coating solution prepared above from a nozzle and granulate. did. Then, hot air at 85°C was sent into the cabin to dry it to less than 3% moisture, and it was cooled with cold air at 20°C. This was taken out of the machine and sieved through an 8-mesh sieve to obtain an instant powdered beverage that passed through the sieve. Comparative Example 4 1.5 parts of tartaric acid as an acidulant, 0.5 parts of sodium tartrate as a buffer, and 25 parts of granulated sugar, 25 parts of soybean protein, and dextrin as a powder composition.
Put 48 parts into a fluidized bed tumble granulator and mix thoroughly.
When the temperature reached 65° C., 17.0 parts of water was sprayed on the mixture to granulate it, followed by drying, cooling and sieving in the same manner as described in Example 4 to obtain an instant powdered beverage. When the instant powdered drinks obtained in Example 4 and Comparative Example 4 were dissolved in 100 ml of milk and the state of curd generation was checked, the product of Comparative Example 4 had a lot of curd, but the product of Example 4 However, no cards were generated.

Claims (1)

[Claims] 1. An instant acidic powder, which is a method for producing a powder composition for dissolving in milk to obtain an acidic beverage, which comprises coating the powder composition with a solution of an acidulant and a buffer dissolved in water and drying the powder composition. Beverage manufacturing method.