JPH0662734A - Fat-containing acidic milk beverage - Google Patents

Abstract

PURPOSE:To obtain the fat-containing acidic milk beverage stable for a long period on its distribution at the ordinary temperature. CONSTITUTION:Both chitosan and a polyglycerol fatty acid ester are added to a fatty acid-containing acidic milk beverage to obtain the fat-containing acidic milk beverage stabilized in its fat spheres under an acidic condition, prevented in the formation of a cream layer produced by the flotation of the fat spheres during its distribution, and capable of being distributed at the ordinary temperature.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sour milk drink containing fat, and more particularly to a sour milk drink containing fat in which separation of fat is prevented.

[0002]

2. Description of the Related Art Most conventional sour milk drinks have a fat content of 0.1% or less, and can be said to be almost fat-free. All the sour milk drinks containing fat are in the refrigerated distribution, and are limited to those having a short distribution period. The sour milk drink containing fat has a richness that is not present in conventional sour milk drinks that are cold-circulated, and is stable for a long time and is stable for a long time. However, sour milk drinks containing such fats have not yet been obtained.

[0003]

The main reason for this is due to the stability of fat globules under acidic conditions and the separation of fats due to levitation of fat globules during distribution. It has been an extremely difficult task to keep the fat globule emulsion stable for a long period of time under the acidic condition of pH 3.0 to 4.5, which is the preferred sourness of soft drinks.

[0004]

The present inventors have found that
As a result of intensive studies aimed at obtaining a fat-containing sour milk beverage that keeps the fat globule emulsion stable for a long period of time under acidic conditions of up to 4.5 and is stable at room temperature, The inventors have found that the above objects can be achieved by using a combination of a certain chitosan and a polyglycerin fatty acid ester, and have reached the present invention. That is, the fat-containing sour milk beverage of the present invention is characterized by containing chitosan and polyglycerin fatty acid ester.

Hereinafter, the fat-containing sour milk drink of the present invention will be described in detail. The fat-containing sour milk beverage according to the present invention, added fermented milk containing fat, added fermented milk not containing fat and milk or fresh cream, or fermented milk containing fat or milk or For example, the one added fresh cream or the like. Furthermore, the sour milk drink of the present invention has a milk solid content of 3.0% even if the milk drink has a milk solid content of 3.0% or more.
Less than a soft drink or a fruit juice drink may be sufficient. Also,
As the fat content, any animal and vegetable oils and fats may be used, but milk fat is most preferable in terms of flavor.

Chitosan used in the present invention is
It is deacetylated chitin obtained by decalcifying and deproteinizing the shells of crustaceans such as crab and shrimp. The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin and a saturated or unsaturated fatty acid, preferably a mono-to-triester of polyglycerin having an average degree of polymerization of 3 or more. The sour milk beverage of the present invention,
Sweeteners such as sugar, acidulants such as citric acid, fruit juices, flavors and the like are added as necessary. In the present invention, stabilizers such as pectin, carboxymethyl cellulose, sodium alginate, and propylene glycol alginate may be used for the purpose of improving the stability of milk protein under acidic conditions, and further improve the emulsion stability. For the purpose and the like, an emulsifier such as glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and enzyme-treated lecithin may be used in combination.

[0007]

[Test Example 1] Next, Test Example 1 was carried out in order to examine in detail the respective effects of chitosan and polyglycerin fatty acid ester and the amounts of both added. Fermented milk (non-fat milk solid content 8%, milk fat content 3%, pH 4.0) 12.5% Fresh cream (milk fat content 45%) 6.0% Sand sugar 10.0% Citric acid 0.2% High methoxyl pectin 0.2% Water 71.1% Total 100.0% Chitosan using the above-mentioned acid milk beverage (non-fat milk solid content 1%, milk fat content 3.1%, pH 3.5) as a control. And SY Glister MS as polyglycerin fatty acid ester
A sour milk beverage containing W-750 (decaglycerin monostearate manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., 40% pure content, used in terms of pure content) was prepared, and a floating test of fat globules was performed. Incidentally, formulations was adjusted to 100.0 total amount by adjusting the amount of water, 120 kg ^/ cm 2 in homogenizer, 10 kg / cm ²
After being treated in two stages, the mixture was heat-sterilized at 85 ° C.
20 ml was taken into a 20 ml graduated test tube, covered with a cotton plug, quenched in running water, and stored at 30 ° C. The control product without addition of chitosan and polyglycerin fatty acid ester is
On the first day of storage, 0.2 ml of a cream layer was formed on the third day, and on the third day, a cream layer of 0.8 ml was formed. The sour milk drink to which 0.0035% of chitosan (1% based on the protein contained) was added, 0.2 ml of the cream layer was formed after storage for 5 days, and 0.8 ml was formed in 10 days. Was not recognized. The sour milk drink containing 0.1% of polyglycerin fatty acid ester formed a cream layer of 0 ml after storage for 5 days, 0 ml in 10 days, 0.2 ml in 10 days, and 0.2 ml in 14 days, but fat separation was observed. Was given. Chitosan 0.0035%
With 0.1% of polyglycerin fatty acid ester in combination, only 0.1 ml of cream layer was formed even after storage for 14 days, and separation of fat was not observed. These facts show that the addition of chitosan significantly improves the stability of emulsion particles under acidic conditions, but does not contribute much to the improvement of dispersibility of emulsion particles in sour milk drinks. The addition of the polyglycerin fatty acid ester remarkably improves the dispersibility of the emulsion particles in the sour milk drink, but does not contribute to the stabilization of the emulsion particles under acidic conditions. It is suggested that the combined use of chitosan and polyglycerin fatty acid ester can produce a very stable fat-containing sour milk beverage. Next, the amounts of chitosan and polyglycerin fatty acid ester added were taken in detail, and the cream layer that floated up in 14 days was 0.2 ml and 0.1 ml or less in a storage test at 30 ° C., and fat separation did not occur. The amount added was investigated. The result is shown in FIG. MSW-750 is the amount of pure emulsifier added to the sour milk drink, and chitosan is the amount added to the protein contained in the sour milk drink.

[0008]

FIG. 1 is a range A shown by diagonal lines in which the amount of fat floating is small, and particularly a range B shown by vertical lines is extremely stable. Chitosan is effective when used in combination with polyglycerin fatty acid ester at 0.2% or more of the protein content of sour milk beverage, but if too much is added, the astringent taste derived from chitosan will appear, so sour milk beverage It is preferable to use 0.4 to 1.5% of the protein content of. In addition, polyglycerin fatty acid ester, when used in combination with chitosan, is effective when added in an amount of 0.005% or more, but if the amount added is too large, it is not economical, and the unique taste of the emulsifier impairs the flavor of sour milk drinks. There is a possibility that the amount of polyglycerin fatty acid ester added is preferably 0.02 to 0.
15%. Hereinafter, the present invention will be described in more detail with reference to examples.

[0009]

Example 1 Fermented milk (non-fat milk solid content 8%, milk fat content 3.5%, pH 4.0) 300.0 sand sugar 100.0 high methoxyl pectin 3.0 1% chitosan lactic acid solution 8. 4 SY Glister MSW-750 2.0 (decaglycerin monostearate, 40% pure emulsifier) 5 times concentrated lemon juice 20.0 Lemon flavor 0.9 water 565.7 total 1000.0 Sugar and high methoxyl pectin A powder mixture of
Water was added with stirring, and dissolved by heating at 70 ° C, and then 3
Cooled to 0 ° C. A 1% chitosan lactic acid solution was added to and mixed with the fermented milk, and MSW-750 was added and dissolved. This was mixed with a solution of sugar and high methoxyl pectin previously dissolved, and at 30 ° C., 150 kg / cm ² , 10 kg / cm ²
Homogenization was carried out in two stages of cm ² . This was mixed with concentrated lemon juice and lemon flavor, sterilized at 80 ° C., and filled. The obtained fat-containing sour milk drink containing fruit juice was heated to 5 ° C. and 30 ° C.
Even when stored at 3 ° C. for 3 months, neither floating of fat nor separation of fat was observed.

[0010]

Example 2 Fermented milk (non-fat milk solid content 8%, milk fat content 3.5%, pH 4.0) 50.0 sand sugar 80.0 high methoxyl pectin 1.0 1% chitosan lactic acid solution 1. 8 SY Glister MSW-750 (Emulsifier 40% pure product) 1.0 5 times concentrated lemon juice 30.0 Lemon flavor 0.9 Water 835.3 total 1000.0 Same as Example 1 with the above formulation. A fat-containing sour milk drink containing fruit juice was obtained. Even when this product was stored at 5 ° C. and 30 ° C. for 3 months, fat floating and fat separation were not observed.

[0011]

Example 3 Fermented milk (non-fat milk solid content 8%, milk fat content 3.5%, pH 4.0) 125.0 Milk (non-fat milk solid content 8%, milk fat content 3.5%) 200 0.0 Saccharose 100.0 High methoxyl pectin 3.0 1% chitosan lactic acid solution 9.1 SY Glister MSW-750 (40% pure emulsifier) 2.0 Citric acid 2.0 Water 558.9 Total 1000 0.0 Mix powder of sugar and high methoxyl pectin,
Water was added with stirring, dissolved by heating at 70 ° C and then cooled to 30 ° C. A 1% chitosan lactic acid solution was added and mixed to a mixture of fermented milk and milk, and MSW-750 was added and dissolved. A solution of sugar and high methoxyl pectin previously dissolved was mixed with this, and citric acid was dissolved in water and added. 150kg / cm ² , 10kg / cm at 30 ℃
After homogenization with ² two-stage, and sterilized at 80 ° C., it was charged. Even when the obtained fat-containing sour milk drink was stored at 5 ° C. and 30 ° C. for 3 months, no floating of fat or separation of fat was observed.

[0012]

[Example 4] Non-fat fermented milk (non-fat milk solid content 8%, pH 3.8) 125.0 Synthetic cream (40% vegetable oil / fat, non-fat milk solid 4.5%) 73.0 Sand sugar 100. 0 High methoxyl pectin 1.3 1% chitosan lactic acid solution 1.8 SY Glister TS-750 1.0 (decaglycerin tristearate) Citric acid 2.0 Water 695.9 Total 1000.0 Nonfat fermented milk and 1% chitosan lactic acid solution was added to and mixed with a mixture of synthetic creams, and TS-750 was dissolved in a part of water and added. Citric acid was dissolved in a portion of the water. A powder mixture of sugar and high methoxyl pectin was added to the remaining water while stirring, and the mixture was dissolved by heating at 70 ° C for 30 minutes.
Cooled to ° C. A solution of sugar and high methoxyl pectin was mixed with a mixed solution of fat-free fermented milk to which chitosan and TS-750 were added and fresh cream, and an aqueous citric acid solution was further added. 150 kg ^/ cm 2 at 30 ℃, 10kg / cm ²
Was homogenized in two stages, and then sterilized at 80 ° C. and filled.
Even when the obtained fat-containing sour milk drink was stored at 5 ° C. and 30 ° C. for 3 months, no floating of fat or separation of fat was observed.

[0013]

Example 5 Non-fat fermented milk (non-fat milk solid content 8%, pH 3.8) 75.0 Milk (non-fat milk solid content 8%, milk fat content 3.5%) 200.0 Sand sugar 100. 0 high methoxyl pectin 2.2 1% chitosan lactic acid solution 6.2 SY Glister TS-750 0.7 citric acid 3.0 water 612.9 total 1000.0 With the above formulation, the synthetic cream of Example 4 was prepared. A fat-containing sour milk drink was obtained in the same manner as in Example 4 except that milk was used. If you store this at 5 ℃ and 30 ℃ for 3 months,
No fat floating or fat separation was observed.

[0014]

Example 6 Fermented milk (non-fat milk solid content 8%, milk fat content 3.5%, pH 4.0) 25.0 skim milk powder 2.0 sand sugar 100.0 fresh cream (fat content 30%) 67 0.0 1% chitosan lactic acid solution 3.5 SY Glister MSW-750 (40% emulsifier pure product) 1.0 Citric acid 0.5 Sodium citrate 0.01 Yogurt flavor 0.09 Water 800.9 Total 1000 Skim milk powder was dissolved in a part of water. Citric acid and sodium citrate were dissolved in the remaining water, fermented milk was added while stirring this, and then dissolved skim milk powder was added. The pH of this product was 3.4. To this product, 1% chitosan lactic acid solution, MSW-750, fresh cream and sugar were added and dissolved, and after adding flavor, 150 at 30 ° C.
Homogenization was performed in two stages of kg / cm ² and 10 kg / cm ² .
It was filled in a bottle, sterilized at an internal temperature of 75 ° C. for 10 minutes, and then cooled. The resulting fat-containing sour milk beverage was heated at 5 ° C and 30 ° C for 3
Even when stored for a month, no fat floating or fat separation was observed.

[0015]

Example 7 Fresh cream (fat content 48%) 41.9 1% chitosan lactic acid solution 1.1 Water 24.0 Fermented milk (non-fat milk solid content 8%, milk fat content 3.5%, pH 4. 0) 50.0 Sand sugar 100.0 High methoxyl pectin 1.0 SY Glister MSW-750 (40% emulsifier pure product) 1.0 5 times concentrated apple juice 30.0 Apple flavor 1.0 Water 748.0 go 1000.0 total sugar and high methoxyl pectin powder mixed,
Water was added with stirring, and dissolved by heating at 70 ° C, and then 3
Cooled to 0 ° C. 1% chitosan lactic acid solution and water were added to fresh cream with 48% fat content, 150 kg / cm ² , 10
A homogenizing cream having 30% fat content, which was homogenized in two steps of kg / cm ² and chitosan was added, was prepared. Fermented milk and M
SW-750 was added and dissolved, and the previously dissolved sugar and high methoxyl pectin solution were mixed. 1 at 30 ° C
Homogenized in two stages of ^{50kg / cm 2, 10kg / cm} 2, it was mixed with concentrated apple juice and apple flavors. After filling in a bottle and sterilizing at an internal temperature of 75 ° C for 10 minutes,
Cooled. Even when the obtained fat-containing acidified milk drink with fruit juice was stored at 5 ° C. and 30 ° C. for 3 months, no floating of fat or separation of fat was observed.

[0016]

As described above, the fat-containing sour milk drink of the present invention does not cause fat separation or fat floating even when stored at room temperature for a long time,
It is extremely stable. Moreover, it is a very rich sour milk drink that has never been obtained.

[Brief description of drawings]

FIG. 1 shows that in Test Example 1, the surface cream layer that floats is 0.2 ml and less than 0.1 ml of chitosan and MSW.
It shows the relationship of the addition amount of -750. In addition, MS
W-750 is the amount of pure emulsifier added to the sour milk drink,
Further, chitosan is shown by the amount added to the protein contained in the sour milk drink.

Claims (1)

[Claims] 1. A fat-containing sour milk drink, wherein chitosan and polyglycerin fatty acid ester are used in the sour milk drink containing fat.