JPH0965826A - Production of milky protein-containing acid drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a milky protein-containing acid drink preventing deterioration of milk-white degree at heat-treatment after pH adjusting, capable of suppressing aggregative precipitation, etc., of milky protein and also capable of performing sufficient heat sterilization. SOLUTION: This method for producing milky protein-containing acid drink having milk-white color capable of suppressing deterioration of milk-white degree by preventing solubilization of the milky protein and also of suppressing aggregative precipitation of the milky protein comprises applying transglutaminase to a milky protein-containing raw solution at a concentration of 0.1-100 units of transglutaminase per 1g milky protein, adjusting pH of the transglutaminase-treated solution to 3.0-4.5 and heat-sterilizing.

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, and more particularly, to a method for adjusting the pH to 3.0.
During heat sterilization treatment after adjusting to 4.5, milk milk protein solubilization and the like decrease in milk white turbidity and aggregation of milk protein are suppressed, and milky cloudy color with excellent appearance and quality is exhibited. The present invention relates to a method for producing a milk protein-containing acidic beverage.

[0002]

2. Description of the Related Art Milk protein-containing acidic beverages are usually subjected to heat sterilization for production. When the temperature of this heat sterilization treatment is increased in the acidic pH region below the isoelectric point of the protein, milk turbidity is reduced due to solubilization of the protein and the like. It is known that such a phenomenon is remarkable (JP-B-56-1891, JP-B-56-9895).
Issue). This decrease in milk turbidity also causes a reduction in the flavor and appearance of the acidic beverage containing milk protein. That is, when the milk protein particles in suspension and dispersion are solubilized and reduced, the tongue becomes weaker, the body feeling, the richness and the kokumi become insufficient, and an astringent taste-like off-taste is generated and the flavor is reduced. The appearance also changes to translucent soapy water and becomes poor. Such a phenomenon occurs not only in the case of heating at an extremely high temperature of 100 ° C. or more, but also under normal hot pack conditions (for example, 95 ° C., several seconds). Therefore, in the production of an acidic beverage containing milk protein, usually 100 ° C.
At present, the above-mentioned ultra-high temperature heating is not performed, and a heat treatment at about 80 ° C. is performed at present.

[0003] However, beverages containing milk components tend to be a nutrient source of microorganisms. Therefore, when heat sterilization conditions are strengthened to prevent microbial contamination, the commercial characteristics of milky protein-containing acidic beverages are reduced. In fact, it is difficult to control the temperature and time at the limit without impairing it. In addition to the heat sterilization treatment, addition of surfactants and addition of various antibacterial substances have been proposed as measures to prevent microbial contamination, but sufficient effects can be obtained from the standards for using food additives and the effects on flavor. Not. Therefore, there is also a demand for an effective microbial control or the like that maintains the quality of milky protein-containing acidic beverages, that is, milky turbidity, does not cause aggregation and precipitation of milky protein, and does not rely on food additives.

[0004] By the way, conventionally, a method of modifying proteins by causing transglutaminase to act on various proteins has been used. For example, by allowing transglutaminase to act on a mixed system of a plurality of types of proteins and / or peptides, the solubility of the protein in the acidic region is improved. It is known that stability is maintained (Japanese Patent Laid-Open No. Hei 4-91750).

However, in the case of a mixed system of a plurality of kinds of proteins and the like, in which the stabilization of the proteins or the like is solved by improving the solubility, the aggregation and precipitation of the proteins in the acidic beverage containing the milk protein is prevented. However, it was difficult to prevent the decrease of milky white color. In short, it is not known at all that the action of transglutaminase can prevent milk milk turbidity from lowering and solve both coagulation and precipitation of milk protein during heat sterilization treatment under acidic conditions of milk protein. .

[0006]

SUMMARY OF THE INVENTION The object of the present invention is to adjust pH
At the time of heat sterilization treatment after adjustment, to prevent the decrease of milky white color,
It is another object of the present invention to provide a method for producing a milk protein-containing acidic beverage which can suppress coagulation and precipitation of milk protein and can sufficiently sterilize by heating.

[0007]

According to the present invention, in a method for producing a milky protein-containing acidic beverage, reduction of milky white turbidity by preventing solubilization of milky protein during heat sterilization treatment, and A method for producing a milky protein-containing acidic beverage exhibiting a milky white color in which the aggregation and precipitation of milky protein is suppressed, wherein transglutaminase (hereinafter referred to as TGase) per 1 g of milky protein is added to a milky protein-containing stock solution. A transglutaminase treatment liquid (hereinafter referred to as a TGase treatment liquid) is obtained by acting 0.1 to 100 units, and the pH of the TGase treatment liquid is adjusted to 3.0 to 4.5, followed by heat sterilization treatment. Provided is a method for producing a milk protein-containing acidic beverage having a characteristic milky white color.

[0008] In the production of an acidic beverage containing a milk protein, the present inventors act on TGase to the milk protein before adjusting the pH, so that the milk protein contained under acidic conditions can be heated and sterilized. It has been found that the heat resistance is improved and that the reduction in milk turbidity and the precipitation of milky protein can be suppressed, and the present invention has been completed.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing a milk protein-containing acidic beverage of the present invention, first, a milk protein-containing stock solution is prepared.

[0010] The milk protein-containing stock solution contains a milk protein, and if the TGase described later can react with the milk protein, for example, a liquid such as a solution in which the milk protein is dissolved and suspended and dispersed. The mixture is not limited to a mixture, but may be a mixture containing a milk protein powder or a milk protein-containing material mixed with water, a buffer solution, a salt solution, or the like.

The milk protein contained in the milk protein-containing stock solution can be used irrespective of animal or plant origin.
For example, milk containing milk protein includes animal milk such as cow's milk, goat's milk, sheep's milk, and horse milk; and plant milk such as soybean. As the type of raw milk, whole milk, skim milk, whey, and the like can be used, and milk reduced from milk powder and concentrated milk can also be used.

In the production method of the present invention, the non-fat milk solid content of the resulting milk protein-containing acidic beverage is 0.1 to 0.1%.
5.0% by weight (milk protein content 0.03 to 1.7% by weight), preferably 0.6 to 3.0% by weight (milk protein content 0.20 to 1.0% by weight) It is desirable to be. If it is less than 0.1% by weight, it is difficult to obtain the flavor peculiar to the acidic beverage containing milk protein, and if it exceeds 5.0% by weight, the viscosity increases and the flavor lacks a refreshing feeling, and the aggregation and precipitation of milk protein is prevented. It is not preferable because it may be difficult to suppress.

In the production method of the present invention, a TGase-treated solution is prepared by subjecting the above milk protein-containing stock solution to TGase action.

As TGase, when an amino acid at the ε-position of a lysine residue in a peptide chain acts as an acyl group receptor, protein molecules such as milk proteins and ε- (γ-G
lu) forms a cross-link of Lys, and its origin is not particularly limited. For example, streptoverticium
(Streptoverticillium) and the like, animals such as fish and mammals, production methods using biotechnology, and the like. In particular,
TGs described in JP-A-1-27471, JP-B-1-50382 and JP-A-6-225775
case and the like.

To prepare a TGase-treated solution by allowing TGase to act on a milk protein-containing stock solution, for example, a known method in which TGase is brought into contact with a milk protein-containing stock solution and an enzyme reaction is performed while controlling the reaction temperature and time. And the like.

The amount of TGase enzyme to be acted on is 0.1 to 100 units per gram of milk protein, preferably 1 to 100 units.
~ 50 units. If the TGase action amount is less than 0.1 unit, the desired effect cannot be obtained during the heat sterilization described below, and if it exceeds 100 units, it becomes difficult to control the enzyme reaction. The enzyme reaction conditions are usually pH 4 to 9, preferably about pH 5 to 8, and the reaction temperature is 4 to 80 ° C, preferably 1 to 80 ° C.
The reaction time is preferably 0 to 60 ° C., and the reaction time is 5 minutes to 48 hours, preferably 10 minutes to 24 hours. After the completion of the reaction, the TGase can be deactivated by heating or the like, if necessary.

The TGase used in the manufacturing method of the present invention
The treatment liquid may contain a sweetener such as a saccharide or a sugar alcohol. Specifically, for example, monosaccharides such as glucose, galactose, and fructose; disaccharides such as sucrose, maltose, and lactose; trisaccharides such as raffinose;
Sugars; sugar alcohols such as sorbitol, mannitol, and erythritol; and high-intensity sweeteners such as aspartame, stevia extract, glycyrrhizin, and acesulfame K can be used. When a high-intensity sweetener is used, it is desirable to include it as a mixture with sugars or sugar alcohols. The content of the sweetener in the TGase-treated solution is preferably 20% by weight or less, and more preferably 15% by weight or less from the viewpoint of flavor and refreshing feeling.

In the production method of the present invention, the pH is 3.0 to 4.5, preferably 3.2 to 4.0 in order to impart a unique flavor and the like to the resulting milky protein-containing acidic beverage.
It is necessary to acidify the TGase treatment solution.
This acidification is a method of adding organic acids, inorganic acids, fruit juice or a mixture thereof, using microorganisms such as lactic acid bacteria,
It can be carried out by a method of producing an organic acid by a fermentation method, a method of using these in combination, or the like. As the organic acids to be added, lactic acid, citric acid, tartaric acid, malic acid, gluconic acid, succinic acid, fumaric acid and the like can be used.
Phosphoric acid and the like can be used as the inorganic acids. This pH
When the sweetener is contained, the adjustment is preferably performed after the sweetener is contained.

In the production method of the present invention, when the pH-adjusted TGase treatment liquid is filled in a desired container or the like,
Before and after that, a heat sterilization treatment is performed to ensure preservation of microbial contamination. The conditions of this heat sterilization treatment can be set to more severe conditions than the conditions of less than 85 ° C. and about 10 minutes after filling the container, which are conventionally performed when producing a milk protein-containing acidic beverage, Sufficient heat sterilization can be performed for microbial contamination. For example, in order to kill the heat-resistant spore-forming spore microorganisms and the like, the heating can be performed after filling the container, preferably at 85 ° C. or more, more preferably 90 ° C. or more for 10 minutes or more. Further, it is also possible to carry out a method in which after performing ultra-high temperature sterilization at about 110 ° C. with a plate sterilizer or the like, holding at about 95 ° C. and thermally filling a container or the like.

In the production method of the present invention, even under such sterilization conditions, the average particle size of the protein-dispersed particles is as follows:
It can be kept at 1 μm or less, preferably 0.5 μm or less, and can suppress aggregation and precipitation of milk protein during heat sterilization and can also prevent a decrease in milk turbidity. By preventing a decrease in milk turbidity during the heat sterilization after the pH adjustment, it is possible to impart an excellent appearance to the resulting milky protein-containing acidic beverage and to improve the flavor and the like. This milky turbidity slightly varies depending on the protein content contained in the TGase-treated solution, and the measurement can be determined by, for example, the result of measuring the L value using a color tester. The measurement of the L value is usually used for the measurement of the color difference, but there is a correlation between the L value and the milk turbidity, which can be used as a standard of the milk turbidity. Preferably, the value measured by a color tester (model “SC-2-SCH”, manufactured by Suga Test Instruments Co., Ltd.) is 40 or more, preferably 45 or more, particularly preferably 50 or more.

In the production method of the present invention, the milky protein-containing acidic beverage obtained may contain known beverage additives such as flavors and pigments, and the timing of addition is particularly limited. However, preferably after the pH adjustment.

The milky protein-containing acidic beverage obtained by the production method of the present invention is filled in a predetermined container or the like and retains milk turbidity even when stored at room temperature for at least 3 months and up to about 12 months. In addition, precipitation of milk protein is suppressed, and good stability is maintained. Also, besides storage at room temperature,
Even in the case of refrigerated storage at about 10 ° C. or heated storage at about 55 ° C., the conditions during conventional heat sterilization treatment should be moderate heating such that the precipitation aggregation of milk proteins and the decrease in milk turbidity are small. Comparable to those prepared under sterilization conditions,
Further, the storage stability and the like of the milk protein are further maintained.

[0023]

According to the production method of the present invention, a TGase-treated solution in which a specific ratio of TGase is allowed to act on milk protein is used, so that sufficient heat sterilization can be performed without impairing the nutritional value of milk protein. It is possible to suppress the decrease in milk turbidity and the aggregation and precipitation of milk protein during the heat sterilization treatment. Therefore, even if the heat sterilization treatment is sufficiently performed, a milk protein-containing acidic beverage having excellent appearance and palatability and also excellent storage stability can be easily obtained.

[0024]

The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

[0025]

Example 1 45 g of skim milk powder was dissolved in 455 g of water to prepare reduced milk. The reduced milk is sterilized to a temperature of 90 ° C. and cooled to 50 ° C., and a transglutaminase preparation (trade name “ACTIVA TG”, manufactured by Ajinomoto Co., Inc., titer 1000 units / g) 0.15 g (about 10 units / g protein) Was added. Subsequently, the pH of the mixture was adjusted to pH 6.0 with gentle stirring.
8. The reaction was carried out at 50 ° C. for 1 hour, heated to 80 ° C. and then cooled to room temperature to prepare a TGase treatment solution. Further, the above operation was similarly performed without adding TGase.
An untreated liquid was prepared.

After 490 g of granulated sugar was added to and dissolved in 500 g of the TGase-treated solution, 45.6 g of a 20% crystalline citric acid solution was added with stirring to adjust the pH to 3.5. Next, 5 g of vanilla flavor and 3.96 kg of water were added to obtain 5 kg of an acidic TGase treatment liquid. The obtained acidic TGase-treated solution was filled in a can (capacity: 350 ml), tightly wound, and then subjected to a heat sterilization treatment at 95 ° C for 10 minutes. Thereafter, the mixture was cooled to obtain an acidic beverage containing a TGase-treated milk protein. On the other hand, using an untreated TGase solution, the same treatment as above was performed to obtain an acidic beverage containing a TGase untreated milk protein. In addition, all ion-exchange water was used for the water used. The non-fat milk solid content of the obtained TGase-treated milk protein-containing acidic beverage and TGase-untreated milk protein-containing acidic beverage was 0.9% by weight (milky protein content 0.31% by weight). It was

[0027] The sugar content, acidity, pH, average particle size of milk protein and the appearance of the beverage after storage at room temperature for 3 months were measured immediately after heat sterilization. The results are shown in Table 1. The average particle size of the milk protein was measured using a laser diffraction particle size distribution analyzer (trade name “SALD-1100”, manufactured by Shimadzu Corporation). The appearance was measured according to the following evaluation by filling the obtained beverage into a 550 ml capacity bottle container, storing it in a standing state, and visually observing it. -: No precipitation ±: Slight precipitation is observed +: Precipitation is considerably observed ++: Precipitation is considerably observed and water separation occurs at the upper part of the liquid The obtained TGase-treated milk-protein-containing acidic beverage contains: Immediately after heating, it had a good appearance (white turbidity) having a fine average particle size and a large L value, so that coagulation and precipitation of milk protein and a decrease in milk turbidity during heat sterilization were suppressed. I understand.

Further, a sensory test was carried out on each of the obtained beverages by 30 panelists.
The e-treated product was significantly liked (risk rate 1%), and the palatability was also improved.

[0029]

[Table 1]

[0030]

[Example 2] The same treatment as in Example 1 was carried out to obtain an acidic TG.
As a result, 5 kg of each of the ase treatment liquid and the acidic TGase untreated liquid was obtained. Each of the treatment liquids was sterilized by heating at 110 ° C. for 30 seconds using a plate heater (model NB02SS-094-6-HHWWW, manufactured by Izumi Food Machinery Co., Ltd.), and then hot-filled in a can (capacity: 350 ml) at 95 ° C. or higher to room temperature. Cool. TGase of the obtained hot pack
An acidic beverage containing a processed milk protein and an acidic beverage containing a TGase untreated milk protein were obtained.

The same measurement as in Example 1 was performed for each of the obtained beverages. Table 2 shows the results. The TGase-treated milk protein-containing acidic beverage had a good appearance (white turbidity) with a fine average particle size and a large L value immediately after heat sterilization and heat filling. It can be seen that precipitation and reduction in milk turbidity are suppressed. Also,
When a sensory test was performed by 30 panelists on each of the obtained beverages, 21 panelists significantly liked the TGase-treated product (risk rate: 5%), and the palatability was also improved.

[0032]

[Table 2]

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Junko Shimizu 5-11-10 Fuchinobe, Sagamihara-shi, Kanagawa Calpis Food Industry Co., Ltd. R & D Center (72) Masafumi Okamoto 5-11, Fuchinobe, Sagamihara-shi, Kanagawa No. 10 Calpis Food Industry Co., Ltd. R & D Center (72) Inventor Takahiko Soeda 1-1 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (3)

[Claims] 1. A method for producing a milk protein-containing acidic beverage, wherein during heat sterilization, milk milk protein turbidity is reduced by preventing solubilization of milk protein, and coagulation and precipitation of milk protein are suppressed. A method for producing a milky protein-containing acidic beverage exhibiting milky cloudy color, wherein a transglutaminase-treated solution is obtained by allowing transglutaminase to act on a milk protein-containing stock solution at 0.1 to 100 units per 1 g of milk protein. After adjusting the pH of the transglutaminase-treated solution to 3.0 to 4.5,
A method for producing a milk protein-containing acidic beverage exhibiting a milky white color, which is characterized by heat sterilization treatment. 2. The method for producing a milk protein-containing acidic beverage according to claim 1, wherein the heat sterilization treatment is performed at 85 ° C. or higher. 3. The milk protein-containing product according to claim 1, wherein the milk protein-containing acidic drink obtained has a milk protein content of 0.03 to 1.7% by weight. Method for producing acidic beverage.