JPH07110196B2 - Method for producing acidic beverage containing milk protein - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a milk protein-containing acidic beverage, which is sterilized by heating, filled in a container, cooled, and then shaken to have good storage stability. Relates to a method for industrially manufacturing

[0002]

2. Description of the Related Art In recent years, the demand for acidic soft drinks containing milk protein has been increasing along with the increasing health consciousness. However, these milky acidic soft drinks are unstable because milk proteins tend to coagulate and precipitate under acidic conditions. In addition, the milky protein-containing acidic soft drink has a poor appearance when a coagulated precipitate is formed, and causes an unpleasant sensation during drinking.

Therefore, various methods have been developed in order to solve the above problems in the acidic drink containing milk protein. For example, a method of adding sucrose fatty acid ester (Japanese Patent Publication No. 59-41709) or a method of adding pectin or pectin and carrageenan (Japanese Patent Publication No. 61-2292).
No. 8), a method of adding tamarind seed polysaccharide and guar gum bectin (Japanese Patent Publication No. 1-25553),
Method of adding pectin and phytic acid (JP-A-4-99)
No. 442) and a method of homogenizing sour milk under pressure (JP-A-5-43).

In each of the above methods, the method of adding sucrose fatty acid ester is to change the amphipathic structure of milk protein into a stable region by adding a surfactant. The method of adding a polysaccharide such as pectin is to add viscosity by adding it and stabilize the amphipathic structure to prevent aggregation and precipitation. Moreover, the method of homogenizing the sour milk under pressure is to make the sour milk particles into fine particles by a physical mechanical treatment to improve the stability.

However, these methods require addition of food additives or special large-scale equipment, resulting in an increase in cost. Furthermore, when a food additive such as sucrose fatty acid ester or pectin is added, there is a drawback that the flavor effect cannot be ignored.

[0006]

SUMMARY OF THE INVENTION The present invention provides a concentrated type milk protein-containing acidic beverage having good storage stability, which is capable of solving the above-mentioned drawbacks and preventing the aggregation and precipitation of milk proteins for a long period of time. It is intended to provide a manufacturing method.

[0007]

Means for Solving the Problems That is, according to the present invention, 20-60% by weight of saccharides or sugars and additives are added to acidified milk and homogenized and then heat sterilized to contain a concentrated type milk protein. In the method for producing an acidic beverage, the method for producing a concentrated type milk protein-containing acidic beverage having good storage stability is characterized in that it is sterilized by heating, filled in a container, cooled, and then shaken.

The present invention will be described in more detail below. The present inventors have conducted earnest research in consideration of the above problems. When acid is added to milk to make it acidic, aggregates of casein micelles become large, and many precipitates occur in milk protein-containing acidic beverage products, resulting in poor appearance and flavor, resulting in loss of commercial value. Therefore, the present inventors have added acid to milk to make it acidic, or added saccharides after acidifying milk by lactic acid fermentation to add saccharides, and to homogenize the casein micelle agglomerated particles to make it fine, and heat the mixture. It was found that it is possible to produce a milk protein-containing acidic beverage having good storage stability by sterilizing, filling in a container such as a bottle, cooling and then performing a shaking treatment. We sterilized by heating and after cooling in a container such as a bottle, and then cooling, only by shaking treatment, without adding food additives or without special large-scale homogenization equipment, storage stability The present invention has completed the present invention by finding a remarkable effect of maintaining the property.

The milk used in the acidic beverage containing milk protein of the present invention may be of any animal or plant origin. For example, animal milk such as milk, goat milk, sheep milk and horse milk,
Vegetable milk such as soybean milk may be mentioned. These milks may be used alone or in combination of two or more. Further, as the raw material form, whole fat milk, skim milk or whey can be used. Also, milk reduced or milk reduced from concentrated milk can be used.

In the present invention, the content of milk protein contained in the acidic drink containing milk protein is generally 0.1 to 0.1% in the product.
It is desired to be 5.0% by weight, preferably 1.0 to 4.0% by weight. If it is less than 0.1% by weight, the flavor peculiar to milk protein cannot be expected, and if it exceeds 5.0% by weight, the viscous property is increased and the flavor lacks a refreshing feeling, and the aggregation and precipitation of milk protein is prevented. Will also be difficult.

The acidification of milk used in an acidic beverage containing milk protein is carried out by a method of producing an organic acid by a microorganism such as lactic acid bacterium, a method of adding an organic acid, an inorganic acid and a fruit juice, or a combination thereof. Can be done. Organic acids that can be added include lactic acid, citric acid, tartaric acid, malic acid, glycolic acid, succinic acid, fumaric acid and the like, and inorganic acid such as phosphoric acid.

In the present invention, sugars that can be added to acidified milk include monosaccharides such as glucose, galactose and fructose, two types such as sucrose, maltose and lactose, trisaccharides such as raffinose, tetrasaccharides such as stachyose and sorbitol. Sugar sugars such as mannitol and erythritol can be used. The amount of saccharide added is usually 20 to 60% by weight, preferably 35 to 55% by weight in the product.

Further, additives such as synthetic sweeteners, fruit juices, various extracts, flavors and dyes can be added to the milk protein-containing acidic beverage of the present invention, if necessary.

The homogenizing treatment after adding sugars and the like to the acidified milk is not particularly limited, and a usual method can be used. The temperature of the homogenization treatment is not particularly limited, but it is usually a room temperature treatment. A homogenizer, a dyno mill, etc. can be preferably used for the homogenizing apparatus.

It is preferable to adjust the pH of the mixed solution obtained by adding sugars and the like to the acidified milk to be subjected to the homogenization treatment in the range of 3.0 to 4.0, particularly preferably pH 3.3 to.
Adjusting to 3.8 is desirable from the viewpoint of flavor.

Next, after homogenizing treatment, heat sterilization is performed, the container is filled and cooled, and then shaken. The heat sterilization is not particularly limited, and a usual method can be used. After heat sterilization, the container is filled and then cooled and shaken, but the material and shape of the container are not particularly limited, but it is necessary that the material and shape be able to withstand the heat of heat sterilization. As the material of the container, glass bottles, plastics, pottery and the like are used, but glass bottles having particularly good storability are preferable.

Cooling after the heat sterilization may be performed at a temperature close to room temperature. The shaking method of the container is preferably mechanical shaking, and specifically, it is preferably performed by using an apparatus capable of continuous treatment in a system involving reciprocating or rotating motion.

Conventionally, a method of preventing the aggregation and precipitation of milk protein in a milk protein-containing acidic beverage has been studied by focusing only on the homogenization treatment before filling a container such as a bottle. However, the present inventors have accomplished the present invention as a result of earnestly studying without being bound by the conventional fixed idea. That is, when the milky protein-containing acidic beverage is allowed to stand without shaking treatment after heat sterilization and cooling, a network structure derived from the amphipathic structure of milk protein is formed in the bottle by heat and cooling treatment. It seems that cohesive precipitation is promoted. However, in the present invention, the net-like structure is destroyed by shaking the container such as a bottle after the completion of cooling, and it is considered that the net-like structure is not reformed and stabilized unless the heating and cooling treatment is performed again.

INDUSTRIAL APPLICABILITY The present invention is suitable for producing a concentrated type milk protein-containing acidic beverage that is diluted with water or the like and used for drinking.
As described above, the milky protein-containing acidic beverage produced by the method of the present invention is at room temperature 1
Even if stored for more than a year, no aggregation and precipitation of milk protein is observed and the commercial value is maintained.

[0020]

EXAMPLES The present invention will now be specifically described based on examples, but the present invention is not limited to these.

Test Example 1 50 parts by weight of sucrose was added to 50 parts by weight of fermented milk (non-fat milk solid content 9.0% by weight) fermented with lactic acid from skim milk as a raw material, and homogenized with a homogenizer. This is 85 ℃,
Heat sterilize for 2-3 seconds, 550 ml volume (diameter 71 mm,
Fill a glass bottle with a height of 285 mm) while hot, and
It cooled at 0 degreeC or less, and the sterilized lactic acid bacteria drink was obtained.

Next, the obtained sterilized lactic acid bacterium beverage was shaken (rotating shaker manufactured by Nisshin Seisakusho Co., Ltd., upside down rotation 6 times 2
(Second intervals), and the untreated product was allowed to stand at 20 ° C. and 37 ° C. for storage, and the storage stability over time was measured. The storage stability was represented by the sedimentation rate obtained from the absorbance of a sample taken from a predetermined position in a bottle represented by the following formula. The storage test results are shown in Table 1.

[0023]

[Equation 1]

0. D. Value measurement wavelength: 562 nm, 100
Double-diluted sample Bottle bottom sample: Sample at 30 mm position from bottle bottom Bottle top sample: Sample at 175 mm position from bottle bottom Mixed sample in bottle: 175 from bottle bottom after thoroughly mixing and stirring
Sample at mm position

[0025]

[Table 1] From the results in Table 1, the shake-treated product was more stable for a long period of time than the control non-shaken product.

Example 1 Fermented milk obtained by lactic acid fermentation of skim milk as a raw material (non-fat milk solid content 9.0% by weight) 53.6% by weight and Granuose 46.0.
% By weight and 0.4% by weight of lemon flavor were added and uniformly mixed using a homogenizer. This is heat sterilized at 83 ° C. for 2 to 3 seconds and 550 ml volume (diameter 71 mm, height 285 m
The glass bottle of m) was filled with heat and cooled to 35 ° C. in running water to prepare a sterilized lactic acid bacterium beverage.

The obtained sterilized lactic acid bacterium beverage was subjected to the same shaking treatment as described in Test Example 1 (rotating shaker manufactured by Nisshin Seisakusho Co., Ltd., 6 times of upside down rotation for 2 seconds intervals), and the untreated product was treated. The product was allowed to stand at 20 ° C. for 12 months, and the storage stability of the product was confirmed over time. The storage stability was represented by the sedimentation rate obtained from the absorbance of a sample taken from a predetermined position in the bottle, as in Test Example 1. The storage test results are shown in Table 2.

[0028]

[Table 2] From the results shown in Table 2, the shake-treated product was extremely stable for 12 months as compared with the control non-shaken product.

[0029]

EFFECTS OF THE INVENTION According to the present invention, milk is acidified and sugars and the like are added to homogenize it, followed by heat sterilization, heat sterilization, cooling after filling in a container, and shaking treatment to reduce coagulation and sedimentation during storage, and to improve appearance. It is possible to produce a concentrated-type acidic protein-containing beverage containing good milk stability and good long-term storage stability without causing discomfort during drinking.

Claims (1)

[Claims] 1. A method for producing a concentrated type milk protein-containing acidic beverage by adding 20 to 60% by weight of saccharides or sugars and additives to the acidified milk, homogenizing the mixture, and sterilizing the mixture by heating. Concentrator with good storage stability characterized by shaking after filling in a container and cooling .
A method for producing an acidic drink containing milk protein of ip .