JPH03285640A - Production of liquid fermented milk and lactic acid bacterial beverage containing galactomannan hydrolyzate - Google Patents

Abstract

PURPOSE:To produce a liquid fermented milk and a lactic acid bacterial beverage with a high content of dietary fiber without causing precipitation, separation, flocculation, coagulation, etc., of contents in products during preservation by adding a galactomannan hydrolyzate to the liquid fermented milk or lactic acid beverage and then carrying out homogenizing treatment. CONSTITUTION:A liquid fermented milk or lactic acid bacterial beverage is produced. In the process, 0.1-10% galactomannan hydrolyzate and high-methoxyl pectin and fermented milk are added thereto before the final homogenizing treatment thereof to regulate the pH to 3.5-4.5. The resultant mixture is then subjected to homogenizing treatment at >=30 deg.C temperature and further sterilizing treatment or simultaneous homogenizing treatment and sterilizing treatment.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention relates to a method for producing highly stable liquid fermented milk and lactic acid bacteria beverages containing a high proportion of the decomposed product of galactomannan, which is a dietary fiber. In particular, the present invention relates to a production method that is effective for stabilizing sterilized liquid fermented milk and lactic acid bacteria beverages that are stored at room temperature for a long period of time, even if they contain a high percentage of dietary fiber.

(Prior art) There are various types of liquid fermented milk and lactic acid bacteria drinks in Japan and abroad, ranging from those with low non-fat milk solids content called lactic acid bacteria drinks to those with non-fat milk solids content of over 8% such as drink yogurt. is on sale.

In addition, some of these products have added a small amount of water-soluble dietary fiber with the aim of making them functional foods.

There are two types of liquid fermented milk and lactic acid bacteria beverages: live bacteria-type products in which lactic acid bacteria and yeast remain alive in the product, and sterilized products.

Live bacteria-type products are manufactured, distributed, and sold at low temperatures to avoid killing the cultured lactic acid bacteria and yeast.

In addition, sterilized products are manufactured by a method called hot pack filling or hot filling, which is mainly used for bottles and can containers, or by a method called aseptic filling, which is filled into containers in a sterilized atmosphere. It is distributed and sold.

When hot puncture filling is performed, the prepared liquid mixture is homogenized, then heated to 85 to 98°C to sterilize it, filled into a container, kept at a high temperature, and then cooled to form a product.

In addition, when performing aseptic filling, the prepared mixed liquid is homogenized, heat sterilized, and then quickly cooled.
The product is filled into containers in a sterile atmosphere.

Liquid fermented milk and lactic acid bacteria drinks are manufactured by micronizing the coagulum of fermented milk used as a raw material during production, so unless stabilized by some method, the solid content in the product will settle, causing precipitation and separation phenomena. In order to prevent this phenomenon, a method of adding a stabilizer is generally used. However, since increasing the amount of stabilizer added increases the viscosity, there is a limit to how stability can be enhanced by increasing the amount.

In particular, among liquid fermented milk and lactic acid bacteria drinks, sterilized products have the property that the contents do not deteriorate even when stored for as long as 6 months at room temperature, so they can be left undisturbed for long periods of time. Products prepared by conventional methods may experience phenomena such as precipitation, separation, agglomeration and coagulation of the contents during storage. In particular, the stability is poor,
If the sediment is heavy, it will adhere to the bottom of the container and will not be easily dispersed even by stirring or shaking, which will not only impair the appearance but also make it unfit for drinking in terms of flavor.

In order to solve these problems, a method was devised in which the product was prepared by slightly raising and lowering the temperature within a specific range (Japanese Patent Laid-Open No. 127953/1983). However, this method is difficult to apply to actual manufacturing because temperature control is difficult and operations are complicated.

In addition, a method characterized by the use of a special stabilizer and further ultra-high temperature instant sterilization treatment was devised (
JP-A-58-187133). However, this method requires securing special raw materials and introducing new equipment, which inevitably increases costs.

(Problems to be Solved by the Invention) When developing functional foods by adding water-soluble dietary fiber, the present inventors found that galactomannan decomposition products stabilize liquid fermented milk and lactic acid bacteria beverages. We focused on its low viscosity properties. The present invention utilizes its properties to create a dietary fiber that does not cause precipitation, separation, aggregation, or coagulation during storage, even though it contains a high proportion of decomposed products of galactomannan as dietary fiber. An object of the present invention is to provide a method for producing liquid fermented milk and a lactic acid bacteria beverage containing a high percentage of . The liquid fermented milk and lactic acid bacteria beverage as used in the present invention refer to those that are liquid or fluid and can be drunk.

(Means for Solving the Problems) The present invention is characterized in that liquid fermented milk and lactic acid bacteria drinks are prepared by setting the addition timing and addition method of a galactomannan decomposition product used as dietary fiber within a specific range. .

Specifically, when producing liquid fermented milk and lactic acid bacteria drinks, before the final homogenization treatment, galactomannan decomposition products, high methoxyl pectin, and fermented milk are added, the pH is adjusted, and a mixed solution is prepared. , which is characterized by homogeneous processing. The homogenization process can be performed by adjusting the pH to form a mixed solution, followed by heating, and then sterilization. Further, by performing the homogenization treatment at a sterilization temperature, the homogenization treatment and the sterilization treatment can be performed simultaneously. Thereafter, aseptic filling or hot pack filling can be performed by conventional methods.

The galactomannan decomposition product is preferably one obtained by treating one or more of guar gum, tara gum, locust bean gum, and tamarind gum with a plant tissue disintegrating enzyme similar to galactomannanase or cellulase. Commercially available products are sufficient as such decomposition products, and specifically, guar gum, tara gum, locust bean gum, etc. are treated with an enzyme using galactomannanase, and the average chain length of the linear part is 16 units of mannose. The following decomposed products and their further purified products with a molecular weight of 2,000 to 3,000 (trade name: Sunfiber, manufactured by Taiyo Kagaku Co., Ltd.), or indigestible polysaccharides derived from plants such as guar gum and tamarind gum After making it into a water slurry, guar gum is treated with galactomannanase, and tamarind gum is treated with a plant tissue-disintegrating enzyme such as cellulase to prepare a partially decomposed product of indigestible polysaccharides, which is then dried and purified. It has a peak molecular weight of 24,000 and has a trade name of ``Fiharon'' (manufactured by Dainippon Pharmaceutical Co., Ltd.).

The amount of galactomannan decomposition product added is preferably within the range of 0.1 to 10%. If the amount added is less than 0.1%, it cannot be expected to obtain a sufficiently stable product, and there is no point in adding dietary fiber. Also, if it exceeds 10%,
The texture deteriorates and the freshness is no longer felt.

The high methoxyl pectin is not particularly limited and can be any commercially available high methoxyl pectin for boat fishing. The amount added is 0.1 to 1.
Usually about 0% by weight is added.

The raw material fermented milk used in the present invention is one commonly used. The amount added is ~8% by weight of non-fat milk solids in the product.
It is desirable that the amount is within a certain range, but there is no particular restriction as long as it is drinkable.

When mixing the galactomannan decomposition product, high methoxyl pectin, and fermented milk and homogenizing the mixture, it is preferable to adjust pl+ within the range of 3.5 to 4.5 using an acid and an alkali. When the pH is less than 3.5, the flavor is poor due to strong sourness, and when the pH exceeds 4.5, precipitation and separation occur, making it undesirable as a product. Further, when the homogenization treatment is performed under heating, the heating temperature of the mixed liquid is preferably 30° C. or higher. This is because when the temperature is lower than 30°C, aggregation of milk components may occur in the product.

If heating is not preferred, the mixed solution may be homogenized at low temperature. In this case, when adjusting the ingredients of the product by further adding dairy products, sugars, and acidity, it is preferable to perform homogenization treatment again as necessary.

The liquid fermented milk and lactic acid bacteria drink obtained by the method of the present invention are
Adjust the product composition by adding dairy products, sugars, acidulants and flavorings as needed before filling. In this case, dairy products (milk, skim milk, butter, cream, skim milk powder, whole milk powder, condensed milk, etc.) should be processed before sterilization, II! (For example, sugar, fruit, glucose, oligosaccharides, honey, lactose, starch, starch syrup, etc.), acidulants (lactic acid, citric acid, etc.), and flavoring agents can be added.

According to the method of the present invention, it is possible to solve the problem of containing a high percentage of dietary fiber and causing the contents of the product to settle, separate, agglomerate, and coagulate during storage, resulting in improved stability and It is possible to produce liquid fermented milk and lactic acid bacteria drinks with excellent appearance and texture.

(Examples) Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples.

Example 1 Dissolve 760 g of skim milk powder in 5,240 g of water, heat sterilize it as usual, cool it, inoculate with 1% lactic acid bacteria starter, statically culture until the pH reaches 4.0, cool and ferment. Milk was prepared.

Next, add 80 g of high methoxyl pectin to 12,920 g of water.
Then, 400 g of galactomannan decomposition product (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunfiber) was dispersed therein with stirring.

This dispersion was heated to 80° C., held for 10 minutes to completely dissolve, and cooled to prepare three rounds of dietary fiber/stabilizer solution.

4,000 g of fermented milk obtained in the above procedure and 10.720 g of dietary fiber/stabilizer solution were mixed and stirred, and the pH was adjusted to 3.9 with citric acid to prepare 14,720 g of a mixed solution. .

This mixed solution was subjected to homogenization treatment at 150 kg/cm2 under cooling to obtain a homogeneous solution. Sugar 1, 280g to this homogeneous liquid
After addition and dissolution, hot pack filling was performed by heating to 95° C., heating was maintained in a conventional manner, and cooling was performed to obtain a product.

Example 2 High methoxyl pectin 80g and galactomannan decomposition product (manufactured by Taiyo Kagaku Co., Ltd., trade name Sunfiber) 4
00g were simultaneously mixed and dispersed in 12,920g of water with stirring. After heating this dispersion to 80°C,
The mixture was held for 0 minutes to completely dissolve, and then cooled to prepare a dietary fiber/stabilizer solution.

10,720 g of this dietary fiber/stabilizer solution and 4,000 g of the fermented milk obtained in Example 1 were mixed and stirred, and then adjusted to p) 13.9 with citric acid to produce 14,720 g of the mixed solution. was prepared. This mixture was cooled to 150Kg/cm.
A homogeneous solution was obtained by carrying out the homogenization process in step 2. Add 1.280 g of sugar to this homogeneous liquid, dissolve it, and heat to 85°C.
The product was filled with hot packs, heated and maintained in the usual manner, and cooled to form a product.

Comparative Example 1 80 g of high methoxyl pectin was dispersed in 12.920 g of water with stirring. This dispersion was heated to 80°C, held for 10 minutes to completely dissolve, and then cooled to prepare a stabilizer liquid.

This stabilizer solution and the same fermented milk 4,0 obtained in Example 1
After mixing with 00g, the pH was adjusted to 3.9 with citric acid, and homogenization was carried out at 150Kg/cm'' to obtain a homogeneous liquid.

Add 1,280 g of sugar and a galactomannan decomposition product (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunfiber) to this homogeneous liquid.
00g was added and dissolved, heated to 95°C to perform hot bank filling, heated and maintained in a conventional manner, and then cooled to obtain a product.

Comparative Example 2 80 g of high methoxyl pectin was dispersed in 13.320 g of water with stirring. This dispersion was heated to 80°C for 12 minutes, maintained for 10 minutes to completely dissolve, and then cooled to prepare a stabilizer liquid.

This stabilizer solution and the same fermented milk 4 obtained in Example 1,
000g, adjusted to pH 3.9 with citric acid, and homogenized at 150Kg/cm2 to obtain a homogeneous liquid.

1.280 g of sugar was dispersed into this homogeneous liquid while stirring.

This was heated to 85 to 98°C, filled with Honpack, kept heated in a conventional manner, and then cooled to prepare a product containing no galactomannan decomposition products.

The compositions of the prepared products were as follows except for Comparative Example 2. In both Examples and Comparative Example 1, high methoxyl pectin
The contents were designed to be % by weight, galactomannan decomposition product = 2.0% by weight, fermented milk: 25% by weight, and sugar = 8% by weight. In addition, Comparative Example 2 was prepared to have the same composition as the other Examples and Comparative Example 1, except that an equal amount of water was added instead of the decomposed product of galactomannan.

Comparative Method The products prepared in the Examples and Comparative Examples were stored for one month at room temperature, and the external appearance represented by the separation of the contents in the upper layer and the precipitation in the lower layer was observed.

The results are shown in Table 1.

Table 1 Sample Appearance separation after static storage for 1 month Precipitation Example 1 - ± 2 - ± Comparative Example 1 + ++ 2 ,, +, + 10++ ++10: Very much 1: Very little 10: Quite a lot -: It's hard to say +: By using the production method of the present invention, the amount of product sedimentation is clearly smaller than that of the comparative example, and no separation or precipitation phenomenon occurs, resulting in improved product stability. has become higher. In the product of the comparative example, separation occurred in the upper layer of the contents, and precipitates of milk components were observed in the lower layer, and the appearance was poor.

In addition, although a sterilized lactic acid bacteria drink was used as Example 3 4 in both the Examples and Comparative Examples, similar results were obtained with other liquid fermented milks and lactic acid bacteria drinks.

(Effect of the invention) The production method of the present invention contains a high percentage of dietary fiber,
It has become possible to provide consumers with highly stable liquid fermented milk and lactic acid bacteria beverages that do not cause precipitation, separation, aggregation, or coagulation of the product contents even during long-term storage.

1゜ 2゜ 3゜ 4゜ hand Continued Supplementary Positive book

Claims (7)

[Claims] (1) When producing liquid fermented milk and lactic acid bacteria beverages, the galactomannan decomposition product, high methoxyl pectin and fermented milk are added, the pH is adjusted to form a mixed solution, and the mixture is then homogenized. Method for producing liquid fermented milk and lactic acid bacteria beverage. (2) The manufacturing method according to claim 1, wherein the homogenization treatment is performed under heating, and then the sterilization treatment is performed. (3) The manufacturing method according to claim 1, wherein the homogenization treatment and the sterilization treatment are carried out simultaneously by performing the homogenization treatment at a sterilization temperature. (4) Addition amount of galactomannan decomposition product is 0.1 to 10
%. (5) The decomposed product of galactomannan is obtained by treating one or more of guar gum, tara gum, locust bean gum, and tamarind gum with a plant tissue disintegrating enzyme similar to galactomannanase or cellulase. manufacturing method. (6) The manufacturing method according to claim 1, wherein the pH of the mixed solution to be homogenized is within the range of 3.5 to 4.5. (7) The manufacturing method according to claim 2, wherein the homogeneous treatment is performed under heating at a temperature of 30° C. or higher.