JPH10313781A - Manufacture of acidic milk drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a stable milk drink without a glutinous feeling for not generating supernatant or precipitation even after heating sterilization by using pectin and gum arabic together as a stabilizer. SOLUTION: At the time of manufacturing an acidic milk drink, the pectin and the gum arabic are used together as the stabilizer. The acidic milk drink includes all of fermented milk, milk product lactic acid bacteria beverages and sterilized lactic acid bacterial beverages, etc., obtained by lactic acid fermentation appropriately containing sugar, acid, grease and spices, etc., as needed by using liquid milk such as soy-milk, cow milk and processed milk or milk products such as skim milk power or whole milk power. Also, the kind and origin, etc., of the pectin and the gum arabic used in this case are not specially limited and the respective kinds of items on the market can be used, however, as the pectin, the use of high-methoxy pectin whose estering degree is higher than 60% is preferable. Further, preferable pH is about 3.5-4.5 from the view point of sourness and the range is attained by the appropriate lactic acid fermentation and/or the addition of acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing an acidic milk beverage. More specifically, the present invention relates to a method for producing an acidic milk beverage which is stable without generating a supernatant or a precipitate even after heat sterilization and has no sticky feeling.

[0002]

2. Description of the Related Art Conventionally, acidic milk beverages (fermented, non-fermented) using liquid milk such as soy milk, cow milk and processed milk, or dairy products such as skim milk powder and whole milk powder have been used. Various types have been developed. Since these acidic milk drinks have the problem of coagulation, aggregation and precipitation of proteins under acidic conditions, stabilization methods using various stabilizers have been conventionally proposed. For example, Japanese Patent Application Laid-Open No. 54-52754
In JP-A-61-141840, a method using pectin or pectin and carrageenan as a stabilizer is disclosed. In JP-A-60-256372, pectin, tamarind seed polysaccharide and / or guar gum are used as a stabilizer. A method of using them together has been proposed. According to these methods, the problem of coagulation and precipitation of proteins under acidic conditions can be solved to some extent, but the effect is insufficient, and if the added amount is increased to improve the stability, the viscosity increases and the size increases. It has a textured texture. In addition, acidic milk drinks may be heat-sterilized in order to increase microbial preservability. However, the above method has a problem that stability after heat sterilization is extremely poor.

[0003]

Means for Solving the Problems The present inventors have solved the above-mentioned problems and provided an acidic milk beverage which does not have the problem of coagulation and precipitation of protein under acidic conditions and has excellent stability after heat sterilization. As a result of intensive studies, they have found that the combined use of pectin and gum arabic is extremely effective, and have completed the present invention. That is, the present invention is a method for producing an acidic milk beverage, which comprises using pectin and gum arabic as stabilizers when producing an acidic milk beverage.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. First, the acidic milk beverage referred to in the present invention is a liquid milk such as soy milk, cow milk, processed milk, or dairy products such as skim milk powder, whole milk powder, and, if necessary, glucose, confectionary sugar, oligosaccharides and other sugars. , Including citric acid, lactic acid, malic acid and other acids and fats and flavors, fermented milk obtained by lactic acid fermentation,
Milk beverages such as lactic acid bacteria beverages, sterilized lactic acid bacteria beverages, and the like, or soft drinks obtained by adding acids such as citric acid, lactic acid, and malic acid to the above raw materials without performing lactic acid fermentation are all included. The composition ratio of each of these components is not particularly limited.

The present invention is characterized in that pectin and gum arabic are used in combination as stabilizers in producing an acidic milk beverage. Here, the type and origin of pectin and gum arabic used are not particularly limited, and various commercially available products can be used. As pectin, use of high methoxy pectin having an esterification degree of 60% or more is particularly preferable. The concentration of these stabilizers added to the acidic milk beverage is the non-fat milk solid concentration, the size of the casein particles to be stabilized, p.
H, pectin varies from 0.1 to 2.0
% By weight, preferably 0.2 to 1.0% by weight, gum arabic
It is 0.1 to 2.0% by weight, preferably 0.2 to 1.5% by weight. In the case of pectin alone, if the amount added is less than 0.1% by weight, the effect of preventing protein aggregation and precipitation is not sufficient, and 2.
If it is added in an amount exceeding 0% by weight, the viscosity increases, which tends to be undesirable. Further, even if gum arabic alone is used, a sufficient effect of preventing coagulation and precipitation cannot be obtained. However, by using pectin and gum arabic together in the above-mentioned amounts, it is possible to obtain an acidic milk beverage which is stable and free of paste.

[0006] The preferred pH of the acidic milk beverage of the present invention is about 3.5 to 4.5 from the viewpoint of sourness, and is adjusted to this pH range by lactic acid fermentation and / or addition of an acid such as citric acid, lactic acid or malic acid as appropriate. be able to.

[0007] The acidic milk beverage of the present invention can be heat-sterilized and filled into a container for the purpose of increasing the microbiological preservability, thereby obtaining a final product. The heat sterilization conditions at this time are not particularly limited, but in the case of the present invention, even if heat sterilization is performed at a high temperature, there is little aggregation and precipitation of the protein, and it can withstand high temperature sterilization at 85 ° C or higher.

[0008]

According to the present invention, it is possible to provide an acidic milk beverage which does not have the problem of coagulation / precipitation of protein under acidic conditions and has excellent stability after heat sterilization.

[0009]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
In the following examples,% indicates% by weight.・ Preparation of fermented milk Commercially prepared unadjusted soymilk (soybean solid content of 8% or more) is sterilized by heating at 121 ° C. for 5 minutes, cooled to room temperature with stirring, and 3% of commercially available plain yogurt is added as a starter, and the mixture is heated to 45 ° C.
And fermented until pH 4.2. The curd of the fermented yogurt was broken using a homogenizer (manufactured by Nippon Seiki) to prepare fermented milk.・ Measurement of sedimentation amount 10 g of the above fermented soy milk beverage was sampled and centrifuged (70
(00 G / 5 min / 20 ° C. and 22000 G / 20 min / 20 ° C.), and the obtained wet precipitate was dried at 110 ° C. for 8 hours, the dry weight was measured, and the amount of the precipitate was calculated by the following equation. It can be said that the smaller the amount of precipitation, the better the stability. Amount of sediment (%) = (Amount of dry sediment (7000 G / 5 min) (g) / Amount of dry sediment (22000 G / 20 min) (g)) x 100 ・ Measurement of particle size An appropriate amount of fermented soymilk drink is dispersed in water. Then, the average particle diameter was measured by a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation).・ Measurement of viscosity BL adapter with B8L type viscometer (manufactured by TOKIMEC), 3
Alternatively, the viscosity of the fermented soymilk beverage after rehomogenization under heating at 6 rpm and room temperature was measured.

Comparative Example 1 70% of the prepared fermented milk was mixed at 6000 rpm with a homogenizer.
After homogenizing for 15 minutes, 15% of a 3.3% high methoxy pectin solution (Unipectin AYD30, manufactured by Snow Brand Foods) and 15% of water were added, and the mixture was homogenized again with a homogenizer at 6000 rpm for 3 minutes. This was heat-sterilized at 85 ° C. for 30 minutes, and rehomogenized at 6000 rpm for 3 minutes with a homogenizer to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, the particle size was increased by heating and the particle size was reduced by rehomogenization, but the amount of sedimentation was large, and a stable lactic acid bacteria beverage was not obtained (Table 1).

Comparative Example 2 70% of the prepared fermented milk was mixed at 6000 rpm with a homogenizer.
After homogenization for 15 minutes, 15% of a 3.3% gum arabic solution (manufactured by Wako Pure Chemical Industries) and 15% of water were added, and the mixture was homogenized again at 6000 rpm for 3 minutes with a homogenizer. At 85 ° C
After heat sterilization for 30 minutes, the mixture was homogenized again at 6000 rpm for 3 minutes using a homogenizer to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, the particle size was increased by heating and the particle size was reduced by rehomogenization, but the amount of sedimentation was large, and a stable lactic acid bacteria beverage was not obtained (Table 1).

Comparative Example 3 70% of the prepared fermented milk was mixed with a homogenizer at 6000 rpm for 2 hours.
After homogenization for 15 minutes, 15% of 3.3% high methoxy pectin solution (Yukishira Foods: Unipectin AYD30) and 15% of 1.0% guar gum solution (Taiyo Kagaku: Neosoft G-11) were added, and then again at 600 rpm with a homogenizer. Homogenized for 3 minutes. This was heat-sterilized at 85 ° C. for 30 minutes, and rehomogenized at 6000 rpm for 3 minutes with a homogenizer to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, the particle size increases due to heating, and the particle size decreases due to subsequent homogenization, but the amount of sedimentation is relatively large, and the viscosity is high, causing a sticky feeling and unstable Lactic acid bacteria drink (Table 1).

Comparative Example 4 70% of the prepared fermented milk was mixed with a homogenizer at 6000 rpm for 2 hours.
After homogenizing for 15 minutes, 3.3% high methoxy pectin solution (Snow Brand Foods: Unipectin AYD30) 15%, 1.0% guar gum solution (San-Ei Gen FFI: Bistop D-)
20) After adding 15%, the mixture was homogenized again with a homogenizer at 6000 rpm for 3 minutes. This was heat-sterilized at 85 ° C. for 30 minutes, and rehomogenized at 6000 rpm for 3 minutes with a homogenizer to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, heating increased the particle size, and subsequent rehomogenization reduced the particle size and reduced the amount of sedimentation. (Table 1).

Comparative Example 5 70% of the prepared fermented milk was mixed with a homogenizer at 6000 rpm for 2 hours.
After homogenizing for 15 minutes, 15% of 3.3% high methoxy pectin solution (Unipectin AYD30, manufactured by Snow Brand Foods), 1.0% tamarind gum solution (Tamarind gum 2A, manufactured by Nichiei)
After adding 15%, the mixture was homogenized again with a homogenizer at 6000 rpm for 3 minutes. After heat sterilization at 85 ° C for 30 minutes,
The homogenizer was rehomogenized at 6000 rpm for 3 minutes to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, heating increased the particle size, and subsequent rehomogenization reduced the particle size and reduced the amount of sedimentation. (Table 1).

Comparative Example 6 The prepared fermented milk 70% was mixed with a homogenizer at 6000 rpm for 2 hours.
After homogenizing for 15 minutes, 15% of a 2.0% high methoxy pectin solution (Snow Brand Foods: Unipectin AYD30) and 15% of a 1.3% carrageenan solution (manufactured by Wako Pure Chemical Industries) were added, and the mixture was homogenized again at 6000 rpm for 3 minutes with a homogenizer. After heat sterilization at 85 ° C for 30 minutes,
The mixture was homogenized again at 0 rpm for 3 minutes to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, a stable lactic acid bacteria beverage having a large particle size and a large amount of precipitate before and after heating could not be obtained (Table 1).

Example 1 70% of the prepared fermented milk was mixed with a homogenizer at 6000 rpm for 2 hours.
After homogenizing for 15 minutes, 15% of a 3.3% high methoxy pectin solution (Unipectin AYD30 manufactured by Snow Brand Foods) and 15% of a 3.3% gum arabic solution (manufactured by Wako Pure Chemical Industries) were added, and the mixture was homogenized again at 6000 rpm for 3 minutes with a homogenizer. After heat sterilization at 85 ° C for 30 minutes,
The mixture was re-homogenized at 0 rpm for 3 minutes to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, it is possible to obtain a stable, paste-free lactic acid bacteria beverage with a small increase in particle size after heating, a small amount of precipitate after re-homogenization, and a low viscosity. (Table 1).

Example 2 70% of the prepared fermented milk was mixed at 6000 rpm with a homogenizer.
After homogenizing for 15 minutes, 15% of a 3.3% high methoxy pectin solution (Unipectin AYD30, manufactured by Snow Brand Foods) and 15% of a 6.7% gum arabic solution (manufactured by Wako Pure Chemical Industries) were added, and the mixture was homogenized again with a homogenizer at 6000 rpm for 3 minutes. After heat sterilization at 85 ° C for 30 minutes,
The mixture was re-homogenized at 0 rpm for 3 minutes to obtain a sterilized lactic acid bacteria beverage. As a result of evaluating the stability before and after heat sterilization, it is possible to obtain a stable, paste-free lactic acid bacteria beverage with a small increase in particle size after heating, a small amount of precipitate after re-homogenization, and a low viscosity. (Table 1).

Example 3 Example 2 except that a 3.3% high methoxy pectin solution (manufactured by Sanshin: GENU Pectin JM-150J) was used as pectin.
As described above, a sterilized lactic acid bacteria beverage was obtained. As a result of evaluating the stability before and after heat sterilization, the increase in particle size after heating is small,
In addition, a stable lactic acid bacteria beverage having no sticky feeling was obtained with a low amount of precipitate after rehomogenization and a low viscosity (Table 1).

Example 4 A sterilized lactic acid bacterium beverage was obtained in the same manner as in Example 2, except that a 6.7% gum arabic solution (San-Ei Chemical: San Arabic) was used as the gum arabic. As a result of evaluating the stability before and after heat sterilization, it is possible to obtain a stable, paste-free lactic acid bacteria beverage with a small increase in particle size after heating, a small amount of precipitate after re-homogenization, and a low viscosity. (Table 1).

[0020]

[Table 1]

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[Procedure amendment]

[Submission date] June 20, 1997

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction contents]

[0020]

[Table 1]

Claims (1)

[Claims] 1. A method for producing an acidic milk beverage, which comprises using pectin and gum arabic as stabilizers in producing an acidic milk beverage.