JPH0748978B2 - How to make acidic dairy foods - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing an acidic dairy food product in which precipitation of milk proteins is prevented.

(Prior Art) Generally, as an acidic dairy food containing an acid component and a dairy component, a fermented product obtained by inoculating a starter such as lactic acid bacteria or yeast to a fermented milk component such as milk, dry milk, or whole milk powder. Known are milk and lactic acid beverages, and acidic milk beverages obtained by adding an acid component such as an organic acid or fruit juice to a milk component.

These acidic dairy foods have a problem that milk protein is coagulated by an acid during storage and easily precipitated and separated.

Therefore, as a method of preventing coagulation and precipitation of milk protein, for example, Japanese Patent Publication No. 63-20493 discloses a method in which soy milk is lactic acid fermented to form a soft curd, and then an acid component is added. There is. In this method, lactic acid fermentation of soy milk is carried out in advance to slowly coagulate milk protein in soy milk and prevent rapid coagulation of milk protein when an acid component is added. However, this method requires a large amount of equipment for performing lactic acid fermentation, and management of production conditions is complicated, such as adjusting the pH to be below the isoelectric point.

Moreover, in Japanese Patent Publication No. 63-57021, pectin,
A method is disclosed in which a milk protein-reactive gelling agent such as carrageenan and a milk component are mixed and dissolved, and then fermented milk is added.
This method prevents the acid component and the milk protein from reacting by reacting the milk protein-reactive gelling agent with the milk component in advance. However, in this method, a large amount of gelling agent is added in order to sufficiently react the milk protein with the gelling agent, so that thickening and gel setting occur during cooling. Therefore, this method could not be applied to the production of fluid liquids such as beverages and frozen dessert mixes.

In addition to the above method, the acid component of fruit juice or the like is treated by a method such as ultrafiltration or dialysis to reduce the acid component, or,
Although methods such as reducing the amount of protein in milk components have been carried out, these methods have a problem that the original flavor of acidic dairy foods is low and the taste is not good.

(Problems to be Solved by the Invention) The present invention has been made in view of such circumstances,
An object of the invention is to provide a method for producing an acidic dairy food which can easily prevent milk protein coagulation and precipitation of the acidic dairy food without excessively thickening or impairing the flavor of the acidic dairy food.

(Means for Solving the Problems) The above-mentioned object is, in producing an acidic dairy food containing a milk component, after previously dissolving pectin in water, aging, and subsequently obtained pectin hydrate, According to a method for producing an acidic dairy food, which is characterized by mixing with other raw materials, homogenizing milk components, and making the particle size of the complex of milk protein and pectin hydrate in the acidic dairy food 2 μm or less. To be achieved.

That is, the present inventors have been unable to prevent the coagulation and precipitation of milk proteins by simply dissolving pectin in other raw materials such as milk components and mixing them, because the pectin is not sufficiently hydrated. I thought that it might be because of this, and examined it. As a result, pectin was dissolved in water in advance and then sufficiently aged to be hydrated. The obtained pectin hydrate was mixed with other raw materials and homogenized, and a small amount of pectin coagulated milk protein. The inventors have found that an acidic dairy food can be produced without preventing precipitation and without excessive thickening, and reached the present invention.

Next, the present invention will be described in detail.

First, examples of pectin used in the present invention include low methoxyl pectin (hereinafter referred to as LM pectin) and high methoxyl pectin (hereinafter referred to as HM pectin), and these may be used alone or in combination. For example, HM pectin is suitable for beverages having a low viscosity, because a small amount of HM pectin can prevent milk protein coagulation and precipitation and also prevent excessive thickening.

The water for dissolving pectin may be water generally used for producing foods, and alcohol, flavors, pigments, sugars, etc. may be added to the water as necessary. However,
Since saccharides cause a delay in hydration of pectin and water, in order to obtain a hydrate of pectin in a short time, the addition amount of saccharide is 20% by weight based on the total weight of the pectin hydrate ( Hereinafter, it will be referred to as%).

Next, the pectin hydrate is obtained, for example, by performing aging. That is, first, while stirring pectin with water, after heating to 50 to 80 ° C. to dissolve it, preferably it is cooled to 30 ° C. or lower, more preferably about 5 to 10 ° C.,
Aging.

The aging is performed so that the particle size of the complex of the milk protein and the pectin hydrate in the finally obtained acidic dairy food is 2 μm or less. That is, when the pectin is hydrated by aging and then mixed with another raw material, the particle diameter of the above complex becomes 2 μm or less, and the complex can be uniformly dispersed in the acidic dairy food.

When the particle size of the complex exceeds 2μ, the aging was insufficient, and this is because the pectin was mixed with other raw materials without being hydrated. As a result, Milk protein coagulates and precipitates.

At this time, the amount of pectin added is preferably 10% or less of the total weight of pectin hydrate. If the amount of pectin added exceeds 10%, hydration of pectin and water tends to be insufficient, and aging will take a long time.

Further, the time required for hydration of pectin varies depending on the type and concentration of pectin, and may be appropriately set according to the production conditions and storage conditions of pectin hydrate. For example,
An aging time of about 12 hours is sufficient to obtain 5% HM pectin hydrate.

Using the pectin hydrate thus obtained, an acidic dairy food is produced, for example, as follows. That is, milk components such as milk powder and condensed milk and fermented milk, organic acids, acid components such as fruit juice, and, if necessary, various raw materials such as sugars, colorants, flavors, salts and emulsifiers are mixed and dissolved according to a conventional method. Then, the above pectin hydrate is added, and the mixture is homogenized and cooled to obtain an acidic dairy food.

At this time, the amount of pectin hydrate added is preferably 0.4% or more of the total weight of the acidic milk food as a pectin concentration. If the pectin concentration is less than 0.4%, it becomes difficult to prevent coagulation and precipitation of milk protein.

In the present invention, it is important to homogenize the milk component. The milk component may be homogenized after adding the pectin hydrate together with various raw materials such as the acid component or before adding the pectin hydrate. Alternatively, the milk component may be homogenized in advance.

In particular, when an acid component is added to the milk component, the milk protein particles tend to become large due to the coagulation of milk protein. Therefore, regarding the particle size of the milk component, it is desirable to pay attention to the amount and timing of addition of the acid component so that 90% or more of the milk component becomes 10 μ or less. When the particle size of the milk component exceeds 10 μ, it is difficult to form fine particles even if homogenized, and it becomes difficult to prevent coagulation and precipitation of milk protein even if pectin hydrate is added. The homogenized milk component preferably has a particle size of less than 2 μm.

It is considered that the milk protein in the acidic dairy food thus obtained reacts with pectin hydrate to form a complex and can prevent milk protein coagulation and precipitation due to an acid component. The particle size of the complex of milk protein and pectin hydrate is set to 2 μm or less. When the particle size exceeds 2 μ, the particle size of the milk protein coagulation product generated by the acid component becomes large and precipitation occurs.

Also, with pectin, carrageenan, fur cerelan,
A gelling agent such as locust bean gum, tamarind gum and xanthan gum may be used. These may be added at the time of preparing pectin hydrate or may be added to other raw materials, but in order to hydrate pectin in a short time,
It is desirable to add it to other raw materials.

Moreover, pulp, jam, sauce, etc. may be added to the acidic dairy food. In addition, it is desirable that the pH of the acidic dairy food is 3.0 or more from the viewpoint of flavor, coagulation of milk protein, and prevention of precipitation.

(Effect of the invention) As described above, the method for producing an acidic dairy food of the present invention is to prepare pectin in an aqueous solution in advance, and then by aging,
By using a sufficiently hydrated pectin hydrate, a small amount of pectin can prevent the coagulation and precipitation of milk proteins in acidic dairy foods. Therefore, a liquid food having a high fluidity such as a beverage can be produced without excessively increasing the viscosity.

Furthermore, by varying the concentration of pectin hydrate and the amount added to acidic dairy foods, various acidic dairy foods can be used regardless of the amount and type of milk and acid components such as beverages, frozen dessert mixes, yogurt, and gelled desserts Can be manufactured.

Further, coagulation and precipitation of milk proteins can be prevented without manipulating milk components, acid components and pH, so that the original flavor of acidic dairy foods is not impaired.

Further, it does not require equipment such as fermenting and brewing equipment and ultrafiltration equipment, and can be simply produced using conventional equipment.

Next, the present invention will be specifically described based on Examples.

[Examples 1 to 4 and Comparative Example 1] Pectin hydrate was prepared according to the method described above under the conditions shown in Table 1. Next, using this pectin hydrate, the raw materials were mixed according to the formulation and conditions shown in Table 2 and homogenized to prepare an acidic milk drink.

Next, the prepared acidic milk drink is filled and sealed at 200g / main, 5 ℃
The presence / absence of precipitation of milk protein when it was stored in 1. was visually confirmed.

The results are also shown in Table 2.

From the above results, the acidic milk beverages of the examples were all acidic milk beverages in which coagulation and precipitation of milk protein were not observed and storage stability was excellent.

On the other hand, in Comparative Example 1, paging was not sufficiently hydrated because aging was not performed, and therefore the particle size of the complex of milk protein and pectin hydrate in the acidic milk drink was 2
Since it exceeded μ, coagulation and precipitation of milk protein during storage were unfavorable.

Claims (1)

[Claims] 1. When producing an acidic dairy food containing a dairy component, pectin is dissolved in water in advance and then aged, and subsequently the obtained pectin hydrate is mixed with other raw materials to prepare a dairy component. The method for producing an acidic dairy food, characterized in that the particle size of the complex of milk protein and pectin hydrate in the acidic dairy food is 2 μm or less.