JPH07264977A - Composition for stabilizing acidic milk beverage and acidic milk beverage - Google Patents

Abstract

PURPOSE:To provide the composition capable of improving the stabilization and lowering the viscosity, good in throat touch, and useful for yogurts, etc., by mixing a low mol.wt. pectin obtained by treating a pectin with a pectin- decomposing enzyme with the pectin not subjected to the enzymatic decomposition. CONSTITUTION:This composition is obtained by mixing (A) a low mol.wt. pectin obtained by treating a pectin with a pectin-decomposing enzyme such as pectin lyase with (B) a pectin, such as a pectin obtained from a citrus fruit such as lemon, not subjected to an enzymatic decomposition. The composition is preferably added to produce an acidic milk beverage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milk beverage stabilizing composition and an acidic milk beverage capable of improving the stability and reducing the viscosity of an acidic milk beverage.

[0002]

2. Description of the Related Art Milk proteins in sour milk drinks such as so-called yogurt drinks and lactic acid drinks have a pH of around 3.
In 4-4.6, it is very unstable, milk protein aggregates and milk protein precipitates, and whey separates over time. Further, during sterilization and heating, this agglomeration becomes remarkable and the commercial value is lost.

Therefore, conventionally, pectin is added to the acidic milk drinks such as the above-mentioned yogurt drink and lactic acid bacteria drink to be added as a stabilizer for increasing and stabilizing the viscosity of the acidic milk drink in order to stably disperse milk proteins. Has been done.

Pectin is galacturonic acid (hereinafter referred to as "G
A) and galacturonic acid methyl ester (hereinafter abbreviated as “GM”) as monomers.
30,000 to 360,000 polysaccharides, citrus fruits,
It is contained in large amounts in apples, karin, etc. Pectin
Because of its high viscosity and strong gelling ability, it is widely used as a stabilizer for beverages such as acidic milk drinks and foods such as jams.

The mole fraction of GM per pectin molecule is called the degree of esterification (hereinafter abbreviated as "DE"),
The DE value determines the grade of pectin and is commercially available. As pectin as a stabilizer for acidic milk drinks, those having a DE value of 68 to 76% extracted from apple meal, lemon peel, lime peel and the like are generally used.

[0006] Another example of the use of pectin in foods and drinks is the use as dietary fiber, which is obtained by allowing pectin to act with endo-type polygalacturonase in order to facilitate the intake of dietary fiber. A technique for blending a low-molecular-weight pectin into a food or drink has been proposed (Japanese Patent Laid-Open No. 2529/1993).
No. 72).

[0007]

In order to stably disperse the milk protein in the acidic milk drink for a certain period of time, it is necessary to add 0.2 to 0.75% by weight of pectin to the acidic milk drink.

However, as the amount of pectin added is increased, the stability of the acidic milk drink is improved, but on the contrary, since the viscosity is increased, soothing is reduced and the commercial value is reduced.

The invention described in JP-A-5-252972 utilizes a low molecular weight pectin as a dietary fiber, and a low molecular weight pectin obtained by allowing endo-type polygalacturonase to act on pectin. Does not describe any improvement in dispersion stability of acidic milk drinks.

[0010] Further, although there is a report on the dispersion stability when only pectin decomposed by an enzyme or the like is added to an acidic milk drink, the stabilizing action is improved even when pectin having a low molecular weight is added alone. Not (Carbohydrate Polymers, 6 , 361-378, (198
6)).

[0011] Therefore, an object of the present invention is to provide an acidic milk drink stabilizer and an acidic milk drink which can improve the stability and reduce the viscosity.

[0012]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor has combined an enzyme-reduced pectin with a normal pectin,
The inventors have found that it is possible to reduce the sedimentation rate of milk protein in an acidic milk drink and at the same time reduce the viscosity of the acidic milk drink, and have completed the present invention.

That is, the present invention provides an acidic milk beverage stabilizing composition comprising the low molecular weight pectin obtained by acting a pectin-degrading enzyme and pectin which has not been enzymatically degraded, and the acidic milk beverage stabilizing composition. It relates to an acidic milk drink characterized by containing a chemical composition.

The pectin-degrading enzyme used for preparing the low molecular weight pectin of the present invention decomposes pectin,
It is not particularly limited as long as it can be reduced in molecular weight, and examples thereof include pectin lyase, polygalacturonase, and a combination of pectinesterase and polygalacturonase.

As the pectin used as a raw material for the low molecular weight pectin of the present invention, a normal pectin which has not been subjected to enzymatic degradation can be used, and its origin is not limited. Therefore, pectins obtained from citrus fruits such as lemons, apples, karin, etc. can be used. In particular, those with a DE of 68 to 76% are dispersed over a wide range of low molecular weight pectins obtained by enzymatic decomposition. It is preferable in that it exerts an effect on stabilization. When the DE value is outside the above range, the effect depends on the degree of low molecular weight of the obtained low molecular weight pectin, and the raw material pectin has a viscosity of about 1/10 to 1/100 of the initial value viscosity described later. There is no effect of stabilizing the dispersion unless it has a low molecular weight.

To prepare low molecular weight pectin, 1-5
% Pectin aqueous solution, add pectin degrading enzyme to 1
After stirring at 5 to 55 ° C for 2 minutes to 24 hours, the enzyme may be inactivated by heating or the like. The low molecular weight pectin of the present invention may be an aqueous solution as it is, but may also be powdered by a method of adding alcohol to an enzyme treatment solution to precipitate the low molecular weight pectin, spray drying or the like.

The low molecular weight pectin in the present invention means 2
% Aqueous solution with a B-type viscometer (rotor No. 1, 12
When measured at 25 ° C. (rpm, 25 ° C.), it means that the pectin-decomposing enzyme decomposes to 3/4 or less of the viscosity (initial value viscosity) of a pectin 2% aqueous solution. In combination with pectin,
In order to expect a decrease in viscosity, it is preferable to decompose until the viscosity becomes ½ or less.

As the pectin used in combination with the low molecular weight pectin in the acidic milk beverage stabilizing composition of the present invention, a normal pectin which has not been subjected to enzymatic degradation can be used, like the raw material pectin of the low molecular weight pectin. , The origin does not matter. Therefore, it is possible to use pectin obtained from citrus fruits such as lemons, apples, karin, etc.
Those having E68 to 76% are generally widely used, easily available, and preferable in that they are suitable for stabilizing acidic milk drinks.

The mixing ratio of the low molecular weight pectin in the acidic milk beverage stabilizing composition of the present invention varies depending on the viscosity of the low molecular weight pectin used, but cannot be generally stated.
For example, in the case of a low molecular weight pectin in which decomposition by an enzyme is limited to a viscosity of about 3/4 of the initial value viscosity, dispersion stabilization and low viscosity cannot be achieved unless the compounding ratio is about 80% by weight. In the case of pectin whose molecular weight is reduced to a viscosity of 1/10 or less of the initial value viscosity, a compounding ratio of 5 to 40% by weight exerts a sufficient effect.

In order to produce an acidic milk drink using the acidic milk drink stabilizing composition of the present invention, 0.2 to 0.2 parts per acidic milk drink is prepared.
It is sufficient to add 0.5% by weight of the acidic milk beverage stabilizing composition. If it is less than 0.2% by weight, sufficient dispersion stability cannot be obtained, which is not preferable, and if it exceeds 0.5% by weight, the viscosity of the acidic milk drink increases and the throat is reduced, which is not preferable.

The acidic milk drink in the present invention is, for example,
Fermented milk (however, drinks such as yogurt to be drunk), lactic acid bacteria drinks and soft drinks containing milk components.

To prepare the acidic milk drink of the present invention, a conventional preparation method may be used. For example, pH may be adjusted with an organic acid such as lactic acid.
4. Fermented milk such as skim milk and / or yogurt acidified around 4 is mixed strongly with a solution of the acidic milk beverage stabilizing composition of the present invention with a sweetener (sugar etc.), fruit juice or water, flavor, etc. It can be obtained by homogenizing with a pressure homogenizer or by homogenizing with the above homogenizer followed by heat sterilization.

[0023]

EXAMPLES The contents of the present invention will be described in detail below with reference to examples.

Example 1 a) Preparation of low molecular weight pectin Pectin having a DE value of 71% (trade name "Pectin HR-4"
5 ", manufactured by Takeda Pharmaceutical Co., Ltd.) is dispersed and dissolved in about 5800 g of demineralized water heated to 85 ° C, and cooled to 30 ° C.
After adding demineralized water to make the total volume 6000 g, an enzyme solution of pectin lyase (trade name "Pektolase L
M "(manufactured by Grinstead Product Co., Ltd.) (1.2 g) was added, and as shown in Table 1, the decomposition reaction was carried out by continuing stirring for a certain time. After a certain period of time, using a tube pump, the treatment solution was placed in a 90 ° C water bath and made of a copper spiral tube (inner diameter: 6 m).
(m, length: 2000 mm) and ice water were continuously passed through a serpentine tube to inactivate the enzyme and cool the solution, and 500 g of the solution of the low molecular weight pectin was collected over time into a 500 ml tall beaker. This collected sample is 25 ℃
Put it in a constant temperature water bath for 60 minutes and put it into a B-type viscometer (rotor No.
The viscosity was measured at 1,12 rpm and 25 ° C. The results are shown in Table 1.

[0025]

[Table 1]

B) Preparation of various low molecular weight pectins 8 g of commercially available pectin having various DE values as shown in Table 2 was used.
Disperse and dissolve in about 2900 g of demineralized water heated to 5 ° C,
Cool to ℃ and add demineralized water to bring the total volume to 3000.
g, and then an enzyme solution of pectin lyase (trade name "Pe
3.0 g of "Ktolase LM" (manufactured by Grinstead Product Co., Ltd.) was added, the mixture was continuously stirred, reacted for 90 minutes, and then heated in a water bath at 85 ° C for 30 minutes to inactivate the enzyme.
The total content was adjusted to 3000 g and the viscosity was measured in the same manner as in a). The results are shown in Table 2.

For the remaining samples, No. After vacuum filtration using a 5A filter paper, 20 by a rotary evaporator.
Concentrate to 0 ml and spray dryer (trade name "Palvis Mini Spray GA-32", manufactured by Yamato Scientific Co., Ltd.)
Spray drying was carried out to obtain a powder sample of low molecular weight pectin.

[0028]

[Table 2]

C) Simple stability test of each low molecular weight pectin (1) Preparation of yogurt mother liquor 213 g of skim milk powder is stirred and dispersed in 1100 g of warm water at 85 ° C., and stirred with a high speed stirrer at 8000 rpm for 7 minutes, and 3
Cooled to 5 ° C. Next, 105 g of commercially available yogurt (non-fat milk solid content: 9.5%) was added and stirred, and the mixture was further stirred with a high-speed stirrer at 8000 rpm for 5 minutes, put in an incubator at 35 ° C., and fermented overnight. The total volume of the fermented milk was adjusted to 1417 g by adding water, the yogurt curd thus formed was broken, and 1208 g of sugar was added with stirring to dissolve it. This yogurt solution is 10,000 rpm with a high speed stirrer
m, stirred for 7 minutes, further using a high pressure homogenizer, primary pressure 160 kg / cm ² , secondary pressure 40 kg / cm ^2.
And homogenized. This sample was used as a yogurt mother liquor.

(2) Preparation of acidic milk drink for evaluation 2% solution of pectin (trade name "Pectin HR-45", manufactured by Takeda Pharmaceutical Co., Ltd.) and the low molecular weight obtained in the above a) and b) A pectin solution (2%) was added to the yogurt mother liquor prepared in c) (1) as shown in Table 3 to give a total of 1
Five types of acidic milk drinks were prepared and their stability was evaluated.

That is, 30 g of the solution was placed in a 200 ml heat-resistant screw-neck bottle, 100 ml of water was added in the same manner, the mixture was stirred with a magnetic stirrer, and 50 g of the yogurt mother liquor prepared in c) (1) was added to adjust the pH to 4 After adjusting to 0.0, water was added to bring the total amount to 200 g, and stirring was continued for 30 minutes with a magnetic stirrer to prepare an unheated acidic beverage for evaluation. Furthermore, the acidic milk drink for evaluation prepared in the same manner was put in a water bath at 80 ° C. for 30 minutes and heated to prepare a heating evaluation sample.

The acid milk beverage of this example is adjusted to a non-fat milk solid content concentration of 2%, which is lower than that of ordinary yogurt drink (non-fat milk solid content concentration of 8% or more). In general, the lower the non-fat milk solids concentration, the more difficult it becomes to maintain stable dispersibility of milk proteins in the ingredients.

(3) Evaluation of viscosity The viscosity was measured with a Rotovisco rotational viscometer RV-12 type (manufactured by Haake) at a sensor NV and a rotation speed of 91 prm and 5 ° C.

(4) Evaluation of average particle size A laser diffraction / scattering type particle size distribution measuring device (LA-500 type manufactured by Hitachi, Ltd.) was used to make deionized water a dispersion liquid,
The average particle diameter of milk protein particles in each beverage for evaluation was measured.

(5) Evaluation of Whey Separation The evaluated beverage was packed in a screw cap test tube (50 ml) and
The mixture was heated at 0 ° C. for 20 minutes and left at room temperature for 4 weeks, the separation of whey was observed, and the whey separation rate was calculated by the following formula.

[0036]

[Equation 1]

The following Table 3 shows the blending ratio of the low molecular weight pectin,
Changes in viscosity and average particle size of the acidic milk drink for evaluation before and after heating are shown.

[0038]

[Table 3]

As is clear from the results shown in Table 3, by using the stabilizer of the present invention in which the low molecular weight pectin and pectin are used in combination, the viscosity of the acidic milk drink can be reduced and
The average particle size of the milk protein is significantly smaller than that of the control, and the whey separation rate is also small, which indicates that the stability is improved. On the other hand, it can be seen that the stabilizer of the low molecular weight pectin alone has a low whey viscosity, but has a large whey separation rate and poor stability as compared with the present invention.

Example 2 a) Preparation of low molecular weight pectin powder Sample No. 1 of a) of Example 1 500g solution corresponding to 3
Was similarly prepared, and 750 g of 95% isopropyl alcohol was added thereto to precipitate pectin. After filtering with a G2 glass filter and further washing with 200 g of 95% isopropyl alcohol, squeezing the isopropyl alcohol by pressing with gauze and drying at 110 ° C. for 1 hour, 6.3 g of low molecular weight pectin was obtained. Obtained. This recovered low molecular weight pectin was ground in a mortar and used for the test.

B) Preparation of Stabilizing Composition and Preparation of Test Solution Pectin HR-45 powder and above a) or Example 1 above.
The low molecular weight pectin powder obtained in step b) was blended in a blending ratio as shown in Table 4 to obtain the stabilizing composition of the present invention (Sample No.
10 to 12) were prepared and compared with the case of pectin HR-45 alone or low molecular weight pectin alone.

[0042]

[Table 4]

For the above samples 10 to 12, 10 g each
Was dissolved in about 490 g of hot water at 85 ° C., cooled to room temperature to a total amount of 500 g, and a test solution of a 2% stabilized composition was prepared. As a control 1, a 2% solution of pectin HR-45 was prepared in the same manner as above. As controls 2 to 4, a) sample No. 1 of Example 1 was used. Sample Nos. 1 and 2 and spray dried recovered sample No. 1 of Example 1 b). Tested with a 2% solution of 9.

C) Evaluation of pectin composition by preparation of drinkable yogurt (a type of fermented milk) (1) Preparation of drinkable yogurt 6500 g of city water was heated to 85 ° C. and skim milk powder 1
040 g was dissolved and stirring was continued for 30 minutes. After homogenizing at 7,000 rpm for 7 minutes using a high-speed rotary homogenizer, cooling to 35 ° C., adding 500 g of commercially available yogurt, and further using a high-speed rotary homogenizer at 7,000 r
Yogurt was prepared by homogenizing for 7 minutes at pm, placing in an incubator at 35 ° C., and fermenting overnight. The pH of this yogurt was 4.03.

The resulting yogurt curd was broken, 1025 g of sugar was dissolved with stirring, and city water was further added to bring the total amount to 9318 g. To 727 g of this sugar-containing lyogurt solution, the composition prepared in b) above or 2
% Solution 125 g (the amount added to the finally obtained drinking yogurt is equivalent to 0.25% as powder)
Or, add 150 g (equivalent to 0.30% addition as powder) to make the total volume 1000 g, homogenize for 5 minutes at 5000 rpm using a high speed rotary homogenizer, primary pressure 160 kg / cm ² , secondary pressure 40 kg
A total of 14 types of drinking yogurt as shown in Table 5 were prepared through a pressure homogenizer of / cm ² and evaluated. The yogurt drink of this example is prepared by adjusting the solid content of non-fat milk to 8%, which is the same level as that of a normal yogurt drink.

(2) Evaluation of viscosity and average particle size The same procedure as in Example 1 was carried out.

(3) Evaluation of stability index 10.0 g of each prepared yogurt drink sample was placed in a centrifuge tube, centrifuged at 3000C for 20 minutes at 20 ° C., the upper phase liquid was discarded, and the tube was placed on a centrifuge tube stand. It was left standing for 30 minutes and the amount of remaining precipitate was determined. The stability index was calculated from the following formula.

[0048]

[Equation 2]

(4) Sensory evaluation Each yogurt drink prepared in (1) was actually tasted and sensory evaluated.

Table 5 shows the evaluation results of each yogurt drink.

[0051]

[Table 5]

From the results shown in Table 5, sample No. in which the low molecular weight pectin and pectin were used in combination. The yogurts to be drunk 10 to 12 had a smaller particle size, a lower viscosity, a better stability index, and a better sensory evaluation than the control 1. On the other hand, in the yogurt drinks of Controls 2 to 4 to which only the low molecular weight pectin was added, although the viscosity was slightly lowered at both the addition amounts of 0.25% and 0.30%,
The stability index decreases, and the overall stabilizing power is shown in Sample No. 2 in which the low molecular weight pectin of the present invention and pectin are used in combination. 10 to
It was inferior to 12.

[0053]

EFFECTS OF THE INVENTION The acidic milk beverage stabilizing composition of the present invention can stabilize the acidic milk beverage and can also lower the viscosity, thereby improving the soothing.

Claims (3)

[Claims] 1. An acidic milk drink stabilizing composition comprising a mixture of low molecular weight pectin obtained by acting a pectin-degrading enzyme and pectin which has not been subjected to enzymatic degradation. 2. The acidic milk drink stabilizing composition according to claim 1, wherein the pectin degrading enzyme is pectin lyase. 3. An acidic milk beverage comprising the acidic milk beverage stabilizing composition according to claim 1 or 2.