JPH03272642A - Acidic milk drink - Google Patents

Abstract

PURPOSE:To obtain a palatable acidic milk drink containing an enzyme extracted pectin extracted from protopectin-containing plant tissue by a specific enzyme as a stabilizer for protein, hardly causing precipitation of protein and having high stability. CONSTITUTION:The aimed milk drink containing an enzyme-extracted pectin extracted from a protopectin-containing plant tissue by a protopectin-solubilizing enzyme (preferably endopolyalacturonase or protopectinase) as a stabilizer for protein.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to acidic milk drinks, and more particularly, to drinks that stably contain animal or vegetable protein in an acidic region, such as yogurt drinks. It is something.

[Conventional technology]

Acidic milk drinks, such as yoghurt drinks, are drinks containing milk protein produced from fermentation holes obtained from milk etc., and have a desirable taste, aroma, or mouthfeel unique to fermentation holes or milk proteins, and are good for health. Various products are manufactured and sold as products suitable for promotion.

However, if milk proteins in acidic milk drinks are left untreated,
Since precipitation or separation occurs naturally, when selling a yogurt drink or the like, it is necessary to use a stabilizer to keep the milk protein stably dispersed in the drink.

Conventionally, the milk protein stabilizers for acidic milk beverages include sodium carboxymethyl cellulose or calcium (
Synthetic compounds such as CMC) and propylene glycol esteth alginate (PGA) have been used, or pectin extracted from natural plant tissue has been used.

Among these, when CMC and PGA are used in acidic milk drinks with high non-fat milk solids, they have the disadvantages of not being able to achieve sufficient stabilization, being unpleasant to drink, and having poor heat resistance and acid resistance. Because it is a base compound, it had a poor image in terms of safety when used in foods.

Therefore, it was considered to use pectin made from natural raw materials. Pectin has a higher stabilizing performance than CMC or PGA when used in acidic milk beverages with high non-fat milk solids.
If the amount added is small, the taste will not be bad, so pectin is increasingly being used for applications where CMC and PGA were traditionally used.

Conventional pectin is made from citrus peel and has a pH of 2~
So-called acidic hot water extracted pectin is used, which is extracted by heating to 80 to 90°C in water made acidic to about 3 degrees. Among the acidic hot water extracted pectin produced in this way, the pectin that has been conventionally used as a stabilizer for acidic milk beverages has a general property of molecular weight of 7000.
It has a molecular weight of 0 to 140,000 and a degree of esterification of about 70 to 74%, and is called HM pectin, which has a relatively large molecular weight.

[Problem to be solved by the invention]

However, when using the above-mentioned conventional acidic hot water extracted pectin as a stabilizer for acidic milk drinks, the stability of acidic milk drinks with low non-fat milk solids is poor, and acidic milk with high non-fat milk solids Even in beverages, it was not always possible to exhibit sufficient stability. Therefore, it was considered to increase the amount of pectin added to improve stability, but increasing the amount of pectin added resulted in a problem that the viscosity increased and the taste became difficult to drink.

Furthermore, among conventional general acidic milk drinks, those with a high content of non-fat milk solids have a high buffering capacity due to the increased amount of protein in the drink. Therefore, in order to increase the stability of milk proteins in acidic milk drinks with high non-fat milk solids content, it is better to set the I)H value to a low value away from the isoelectric point, specifically, pH 4.0 I have found that the following can be done.

In order to lower the pH value, it is sufficient to increase the amount of the "acid" component added, but if the content of the "acid" component increases, the acidity will become too strong and the taste of the beverage will deteriorate. In order not to impair the taste of the beverage, it is usually necessary to keep the pH at 4.2 to 4.3 or higher, preferably around 4.5, which inevitably causes the problem of poor milk protein stability.

Furthermore, lactic acid bacteria such as Bifidobacterium contained in the fermentation pores are
In low pH ranges, they have weak resistance and are easily killed. Therefore, in so-called acidic milk drinks containing live bacteria, which are expected to have the effect of bifidobacteria in the intestines, that is, to regulate the intestines, if the p)l value is low, the bifidobacteria will die, and acidic milk drinks containing live bacteria will It loses its usefulness as a drink. Therefore, in the case of acidic milk drinks containing live bacteria such as bifidobacteria, the pH value cannot be lowered.

Due to the above problems, in conventional acidic milk drinks, the pH value is set high, and at the same time, stabilizers are used to prevent the stability of milk protein from worsening due to the pH value being near the isoelectric point. It was prevented by a certain pectin. However, conventional acidic hot water-extracted pectin has poor stabilizing performance near its isoelectric point, so a large amount of pectin must be added in order to exhibit sufficient stability. but,
As mentioned above, when a large amount of conventional acidic hot water extracted pectin is contained in a beverage, the problem arises that the viscosity becomes high and the drink becomes unpleasant to drink.

Therefore, the object of this invention is to improve acidic milk drinks that conventionally used acidic hot water extracted pectin as a milk protein stabilizer, to have excellent milk protein stability, and to prevent precipitation from occurring over a long period of time. The objective is to provide an acidic milk beverage that maintains good quality and is pleasant to drink.

[Means for Solving the Problems] The acidic milk drink according to the present invention that solves the above problems has the following features:
Basically, acidic milk drinks containing enzyme-extracted pectin extracted from protopectin-containing plant tissue using a protopectin-solubilizing enzyme as a milk protein stabilizer are
So-called yoghurt drinks, such as those made only of fermentation holes made by fermenting the milk of cows or other animals with lactic acid bacteria, and those made by adding sweeteners, flavorings, colorants, and other additives to the fermentation holes. In addition to beverages that contain live bacteria such as lactic acid bacteria drinks, beverages that contain animal milk protein in the acidic region are used, such as lactic acid drinks that are made from the above-mentioned materials and have the viable bacteria killed by sterilization. . The present invention is also applicable to vegetable acidic milk drinks containing vegetable protein, such as soy milk produced from soybeans. The raw materials and processing steps for producing acidic milk drinks are the same as for normal acidic milk drinks, except for the stabilizer.

In this invention, enzymatically extracted pectin (hereinafter referred to as rs-extracted pectin) is used instead of acidic hot water-extracted pectin, which has conventionally been used as a stabilizer.

As with conventional acidic hot water extracted pectin, raw materials for obtaining enzyme-extracted pectin include the peels of various citrus fruits, which contain large amounts of protopectin in their internal tissues, as well as the internal tissues of beets and other vegetables. Any plant material containing protopectin can be used.

A protopectin solubilizing enzyme is used to separate pectin from plant tissue. Any protopectin solubilizing enzyme can be used, but for example, endopolygalacturonase and protopectinase are preferred because they can efficiently produce the enzyme pectin that meets the purpose of the present invention.

To obtain the protopectin solubilizing enzyme, it is preferable to use microorganisms such as yeast and bacteria. Specifically, yeasts such as the genus Trichosporon such as Tricholosboros venicillatum, the genus Galactomyces such as Galactomyces reese, or the genus Satucharomyces such as Satucharomyces fragilis, or Bacillus subtilis (IFO
= 12113), Bacillus subtilis (IFO-31
34>, Bacillus pumilus, Bacillus gyrumus, and other Bacillus bacteria are suitable for producing protopectin solubilizing enzymes. As a specific method for producing the protopectin solubilizing enzyme, for example, the method disclosed in Japanese Patent Publication No. 1-21956 can be applied.

In the step of producing #II elementary extracted pectin, protopectin is separated and extracted from the plant material by treating the plant material with the protopectin solubilizing enzyme and water. After that, a filtration step, a heating step for enzyme deactivation, another filtration step, a concentration step, a precipitation step by adding alcohol,
After drying, alcohol recovery process, crushing process, etc.
Enzyme-extracted pectin is obtained. Among the above steps, the steps after the enzyme deactivation treatment step are performed in the same manner as the conventional production process of acidic hot water extracted pectin.

The enzyme-extracted pectin used in this invention preferably exhibits the following properties. That is, the molecular weight is preferably 130,000 to 200,000 or more, and the degree of esterification is preferably 73 to 80%.

The acidic milk beverage of the present invention can be obtained by adding the enzyme pectin as described above to the acidic milk beverage as a protein stabilizer. Processing conditions such as the amount and timing of addition of the stabilizer can be carried out in the same manner as in the case of ordinary acidic milk beverages. Specifically, the amount of stabilizer added varies depending on the type of acidic milk beverage, but it is usually preferable to add about 0.1 to 1.0%, more preferably about 0.2 to 1.0%. Add 0.6%. Also,
The pH value of the acidic milk drink to which the stabilizer is added can be any pH range for normal acidic milk drinks, but
In particular, in the present invention, good results can be obtained even at an OpH value near the isoelectric point of pH 4.5 to 4.7, which is difficult to deal with with conventional acidic hot water extracted pectin.

[For production]

When the enzyme-extracted pectin described above is used as a protein stabilizer added to acidic milk beverages, the enzyme-extracted pectin has very good stabilizing performance for proteins, especially in the high pH value range near the isoelectric point. It can demonstrate high stabilization performance.

The reason why enzyme-extracted pectin has superior protein stabilizing performance compared to conventional acidic hot water-extracted pectin is thought to be as follows.

The stabilizing effect of stabilizers on proteins is due to the fact that the stabilizer binds to protein molecules, depriving them of the bonding groups that allow protein molecules to bond to each other, and that the stabilizer coats the protein molecule and reduces the electrical charge of the protein molecule. It is thought that the purpose is to change the state and prevent protein molecules from aggregating with each other.

Therefore, in order to improve the stabilizing performance of a stabilizer, it is necessary to increase the number of ester groups that bind to protein molecules, that is, to increase the degree of esterification, or to increase the molecular weight so that it can surround protein molecules. It is considered to be effective.

In conventional acidic hot water extracted pectin, protopectin in the raw material is degraded by acid during the extraction process, so pectin with a large molecular weight cannot be obtained and the degree of esterification is also limited.

In contrast, the enzyme-extracted pectin in this invention
Since the extraction process uses mild extraction conditions without using acids or high heat, the protopectin in the raw material is extracted in a nearly intact state, resulting in pectin with a large molecular weight and a high degree of esterification. As a result, it is thought that the stabilizing performance for proteins is improved.

In addition, in the case of acidic hot water extraction, the molecular weight of the obtained pectin is distributed over a wide range, which tends to cause variations in protein stabilization performance, whereas in the case of enzymatic extraction, protopectin solubilizing enzyme Because it selectively acts on the junction between protopectin and plant tissues to separate pectin, the molecular weight of pectin is kept within a narrow, fixed range, and as a result, its protein stabilization performance is also stable. This means that you will be able to demonstrate your skills.

〔Example〕

Next, specific embodiments of this invention will be described.

Production of enzyme pectin 2 kg of dried Satsuma mandarin peel was suspended and mixed in 30 kg of 0.02 M acetate buffer (pH 5,0), and protopectin solubilizing enzyme (Pectinase 5E-60, manufactured by Shikishima Boseki) was added to this. 225g was added and reacted at 50"C with stirring for 1 hour to separate and produce pectin. After the reaction was completed, it was filtered to remove the peel residue. The remaining reaction liquid was sterilized using a plate sterilizer. After heating to inactivate the enzyme,
Pectin in the reaction solution was precipitated by adding 3 times the volume of ethanol. The reaction solution was filtered to separate the precipitate, and the precipitate obtained was first washed with 80% ethanol and then with 100% ethanol, and then dried under reduced pressure at 50°C. As a result, 250 g of the desired enzyme-extracted pectin was obtained. It was done.

Analysis of the obtained enzyme-extracted pectin revealed that it had a molecular weight of about 180,000 and a degree of esterification of 74.0%.An acidic milk beverage was produced using this enzyme-extracted pectin as a stabilizer. Also, for comparison, JMJ, an acidic hot water extracted pectin used as a stabilizer in conventional acidic milk beverages.
(manufactured by Copenhagen Pectin) to produce an acidic milk beverage in the same manner as in the example.

Acidic milk drink ■- An acidic milk drink was manufactured using the formulation and manufacturing process shown below.

(1) Raw material blend and property stabilizer of the obtained acidic milk beverage...0.6% Isomerized high-fructose liquid sugar...9.0% fermented milk (non-fat milk solids content 18.0% pH 4,5 ~4.6)...1000% skim sweetened condensed milk
... 4.0% lactic acid...
・ Appropriate amount of fragrance ... Appropriate amount of non-fat milk solids ... 3.0% pH value
... 4.0 (2) Manufacturing process ■ Disperse the stabilizer in 50 times the amount of water, heat and dissolve, and then cool to 5°C.

■ Dissolve high-fructose corn syrup, lactic acid, and flavoring in water.

(2) Add skimmed sweetened condensed milk and fermented milk to the stabilizer solution (2) and stir and mix, then add (2) and further stir and mix.

(1) After homogenization (150 kg/ad), sterilize with a plate sterilizer, hot-punk fill glass bottles, sterilize by inverting, and cool.

The acidic milk beverage obtained as described above was stored at 37° C. and evaluated by visual inspection and sensory test. The sensory test was conducted by 10 panelists, who evaluated the taste on a five-point scale, and calculated the average score. The larger the number, the
It will be good to drink. The tasting temperature was 5-10°C.

Sensory test evaluation criteria - 5 levels: l: bad taste (high viscosity, rough texture) to 5: good taste (low viscosity, smooth).

In addition, the visual inspection was performed by evaluating the results of visual observation using the following evaluation criteria.

Visual inspection evaluation criteria = 6 levels: 0: No precipitate observed to 5: Much precipitate.

The results of the test are shown in Table 1.

As a result of the tests shown in Table 1 above, the Example of this invention using enzyme pectin is much more palatable and produces less sediment than the Comparative Example using acidic hot water extracted pectin. This has been proven.

Acidic milk drink■ First, they produced acidic Hanafuda, which is a raw material for acidic milk drinks.

(11 Acidic Hanafuda composition and properties Acidic Hanafuda A with the composition and properties as shown in Table 2 below)
and B were produced.

Table 2 (3) Formulation and properties of acidic milk drink An acidic milk drink was produced using the acidic Hanafuda A and B obtained in (2) above. The composition of the raw materials and the properties of the obtained acidic milk beverage are shown in Table 3 below.

(2) Production process of acidic Hanafuda (■) Skimmed milk powder was dispersed in water, heated to 80°C, held for 30 minutes, and then cooled to 20°C.

(2) Add a predetermined amount of glucono delta-lactone to (2), stir well, and then seal the container and hold at 20°C for 16 hours.

■ Destroy the card generated in ■ and homogenize it (1
50 kg/CIA) for homogenization, and then cooled and stored at 5°C.

(4) Production process of acidic milk drink■ Sugar and stabilizer are mixed in powder form, water is added to the mixture to disperse it, and the mixture is heated and dissolved at 70°C, and then cooled to 5°C.

(2) Add acidification holes to (2) and mix well, then homogenize (150 kg/cut).

After sterilizing the mixture at 95° C. for 15 seconds using a plate sterilizer, it was hot-backed in a glass bottle and cooled to obtain an acidic milk beverage.

(5) Milk protein stabilization evaluation test The stability of milk protein in acidic milk drinks according to Examples and Comparative Examples was comparatively evaluated by conducting the following test.
After storage at 0.degree. C., the state of precipitation was observed and evaluated in the same manner as in the above examples. The results are shown in Table 4 (measurement of precipitation amount) and Table 5 (visual inspection).

Test for measuring amount of sediment: After storing the acidic milk beverage at 37°C, 100g of the acidic milk beverage was sampled, cooled to 5°C, centrifuged (3000G), and the amount of wet sediment obtained was measured. It can be said that the smaller the amount of precipitation, the better the stability.

Visual inspection; Table 4 ■ Table 4 Table 5-l Looking at the above test results, the Example of this invention has less sediment and is an acidic milk drink with excellent stability compared to the Comparative Example. I can say that there is. In addition, the larger the non-fat milk solids content, the greater the difference in the amount of precipitation between the examples of this invention and the comparative examples.
In the case of the examples of this invention, it can be seen that the amount of precipitation is small even when the pH value is high and the amount of stabilizer added is small.

- Acidic Milk Beverage - (1) Formulation and Properties of Acidic Milk Beverage Acidic milk drinks having the formulations shown in Table 6 below were produced. In addition,
The fermentation hole has a non-fat milk solids content of 18.0% and a pH value of 4.
5 to 486 were used.

Table 5-2 The results of the test are shown in Table 7.

Table 7-1 (2) Production process of acidic milk beverage ■ A stabilizer is dispersed in 50 times the amount of water, heated and melted at 80°C, and then cooled to 10°C to obtain a stabilizer solution.

■ Mix high-fructose corn syrup, lactic acid, flavor and water to obtain a syrup solution.

(2) Add skimmed sweetened condensed milk and fermentation hole to the stabilizer solution (2) and stir and mix, then add the syrup solution (2) and further stir and mix.

■ Homogenize the mixed solution (150 kg/c)
After sterilization, it is sterilized using a plate sterilizer and filled into glass bottles.

■ After sterilizing by inverting, cool to obtain an acidic milk drink.

(3) Evaluation test of acidic milk beverage After storing the obtained acidic milk beverage at 37°C for 30 days,
Visual and sensory tests similar to those described above were conducted.

The evaluation criteria for the sensory test and the visual test were the same as those in Example 2 and (3) above.

Looking at the results of the above tests in Table 7, all of the embodiments of this invention:
Compared to comparative examples, it tastes better and produces less sediment.
It can be seen that this is an acidic milk drink with excellent quality performance.

Acidic milk drink - (1) Formulation and properties of acidic milk drink An acidic milk drink having the formulation shown in Table 8 below was produced. In addition,
The fermentation hole has a non-fat milk solids content of 18.0% and a pH of 4.
5 to 4 and 6 were used.

(2) Production process of acidic milk beverage ■ A stabilizer is dispersed in 50 times the amount of water, heated and dissolved at 80°C, and then cooled to 10°C to obtain a stabilizer solution.

■ Mix high-fructose corn syrup, lactic acid, flavor and water to obtain a syrup solution.

(2) Add the fermentation holes to the stabilizer solution (2) and stir and mix, then add the syrup solution (2) and further stir and mix.

■ Homogenize the mixed solution (150 kg/c)
After carrying out step 11), the mixture was filled into a glass bottle to obtain an acidic milk beverage.

As can be seen from the above manufacturing process, this acidic milk beverage is a live bacteria type acidic milk beverage that is drunk with lactic acid bacteria still alive.

(3) Evaluation test for acidic milk beverages The obtained acidic milk beverages were stored at 5°C for 7 days and then subjected to the same visual and sensory tests as described above.The results of the tests were as follows:
It is shown in Table 9.

Looking at the results of the above tests in Table 9, it can be seen that the present invention is also useful for live bacteria type acidic milk drinks.

(Effects of the Invention) The above-described acidic milk beverage according to the present invention contains, as a protein stabilizer, high molecular weight pectin separated from protopectin-containing plant tissue by a protopectin solubilizing enzyme. This results in an acidic milk beverage with excellent quality and performance, which is resistant to protein precipitation, has high stability, and is pleasant to drink.

In particular, in acidic milk beverages using conventional acidic hot water extracted pectin, the stabilizing performance of acidic hot water extracted pectin is poor at OpH values near the isoelectric point, which is preferable for beverages.
A large amount of stabilizer had to be added, and as a result, the viscosity of the beverage became even higher, making it difficult to drink.However, according to this invention, even at a pH value near the isoelectric 1 point, ,
A highly stable acidic milk beverage can be obtained by simply adding a relatively small amount of enzyme-treated pectin, so it will not taste bad, and it is also economical because only a small amount of stabilizer needs to be used. Moreover, the enzyme-treated pectin in this invention is
To provide an acidic milk drink that is much more stable and easier to drink than conventional acidic milk drinks, since even if a large amount is contained in a drink, the viscosity does not increase or the taste becomes unpleasant. becomes possible.

Claims (1)

[Scope of Claims] 1. An acidic milk beverage containing, as a protein stabilizer, enzyme-extracted pectin extracted from protopectin-containing plant tissue using a protopectin-solubilizing enzyme. 2. The acidic milk beverage according to claim 1, wherein the protopectin solubilizing enzyme is at least one of endopolygalacturonase and protopectinase. 3 The protopectin solubilizing enzyme is derived from Trichosporon spp.
The acidic milk beverage according to claim 1 or 2, which is produced by yeast containing at least one of the genus Galactomyces and the genus Saccharomyces, or bacteria including the genus Bacillus.