JPH104876A - Calcium-enhanced acidic milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a calcium-enhanced acidic milk beverage of good taste, which causes no coagulation and precipitation of milk protein and viscosity increase at low temperature, when it is stored for a long period of time, by formulating acidic milk adjusted in its pH to a specific value, calcium components and soybean dietary fibers. SOLUTION: An acidic milk whose pH is adjusted to 3.0-4.0 with lactic acid, citric acid and the like, calcium components such as calcium lactate or calcium chloride and soybean dietary fibers containing galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, glucose and the like are formulated preferably in an amount of 0.03-5 grams to give the objective calcium-enhanced acidic milk beverage in which the milk components are homogenized.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milky acidic beverage containing calcium, which contains acidic milk, a calcium component and soybean dietary fiber as raw materials, and which is stored for a long period of time despite calcium fortification. A novel milk-containing acidic beverage containing calcium, which does not cause aggregation and precipitation of milk protein components and does not exhibit an increase in viscosity due to a high molecular weight polysaccharide.

[0002]

2. Description of the Related Art Conventionally, milky acidic beverages have received high support from consumers in the recent soft drink market with a mild flavor and consumers' health consciousness.

[0003] However, milky acidic beverages are liable to cause aggregation and precipitation of milky proteins and milk protein aggregates because milky proteins become unstable under acidic conditions. A beverage having such agglomeration / precipitation not only has a poor appearance, but also has a deteriorating refreshing sensation at the time of drinking, leading to a deterioration in product quality.

Various techniques have been developed to solve such a problem. For example, a method of adding a sucrose fatty acid ester (JP-B-59-41709), a method of adding pectin or pectin and carrageenan (JP-B-61-22928), a method of adding tamarind seed polysaccharide, guar gum and pectin, Addition method (Tokkyo 1-
No. 25553), a method of adding pectin and phytic acid (JP-A-4-99442), and a method of homogenizing sour milk under pressure (JP-A-5-43). Various milky acidic beverages to which a homogenous protein homogenizing treatment and / or a stabilizer have been added have been commercialized.

On the other hand, various calcium-containing beverages and calcium-enriched milky acidic beverages having an increased calcium content have been attracting attention in order to compensate for the calcium deficiency in Japanese.

[0006] In the case of a calcium-enriched milky acidic beverage under acidic conditions, the homogenization treatment or the addition of a stabilizer for preventing the aggregation and precipitation of milky proteins under acidic conditions that do not contain calcium does not necessarily require the milky protein. Cannot be achieved, and in the art, milk-acidic beverages containing calcium and those not containing calcium are distinguished by techniques for stabilizing milk proteins.

In such a calcium-enriched milky acidic beverage, techniques for stabilizing milky proteins include a method of homogenizing raw materials containing acidic milk and pectin and a calcium component, or a raw material containing acidic milk and pectin. (Japanese Patent Application Laid-Open No. 8-56567), a method of adding syrup, HM pectin, and calcium to lactic acid-fermented sour milk and then homogenizing the same (Japanese Patent Application Laid-Open No. H08-112058). JP-A-8-1120), a method of adding syrup, block-wise HM pectin and calcium to lactic acid-fermented acid milk
No. 59) has been proposed. As described above, it has already been well known that the reaction between milk protein and pectin in a calcium-enriched milky acidic beverage prevents the aggregation and precipitation of milk protein by inhibiting the reaction between milk protein and calcium ions. Are known. However, when pectin is used, a sticky feeling derived from pectin may be generated or a refreshing feeling may be impaired. Furthermore, if pectin is present when drinking after cooling, the viscosity increases, and if it is supplied to, for example, a post-mix type vending machine, it becomes difficult to perform quantitative automatic liquid feeding.

[0008] For the above reasons, there is a need for a milk-containing acidic beverage containing calcium, which has a high stability of a homogenized milk protein even when calcium is added under an acidic condition, has a low viscosity upon cooling, and has good flavor properties. Have been.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for increasing the viscosity at low temperatures without substantial aggregation or precipitation of milk protein components during long-term storage despite calcium fortification. It is an object of the present invention to provide a novel milk-containing acidic concentrated beverage containing calcium, which has a good taste and does not cause odor.

[0010]

That is, according to the present invention,
A milk-based acidic beverage containing calcium in which a milk component is homogenized, wherein the milk-based acidic beverage containing calcium contains, as raw materials, acidic milk adjusted to pH 3.0 to 4.0, a calcium component, and soy fiber. Is provided.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The milk-containing acidic beverage containing calcium of the present invention (hereinafter referred to as the present beverage) is an acidic milk adjusted to pH 3.0 to 4.0,
It is homogenized even in acidic beverages containing a calcium component and does not increase in viscosity at low temperatures.
It preferably has a viscosity of 100 cp or less at 80 ° C., particularly preferably 80 cp or less, and is characterized by having a refreshing flavor. If the viscosity at 5 ° C. exceeds 100 cp, it is not preferable because a prescribed amount of liquid may not be obtained when supplied to a cup-type vending machine or the like, which may cause trouble.

The acidic milk used as a raw material in the present beverage is a milk obtained by acidifying milk to a pH of 3.0 to 4.0, and the raw milk includes animal milk such as cow milk, goat milk, sheep milk and horse milk; Vegetable milk such as soybean milk can be mentioned, and as a form, whole fat milk, skim milk or whey can be used, and further, powdered milk, reduced milk from concentrated milk, and the like can be used. These milks can be used alone or as a mixture when preparing acidic milk.

[0013] The milk is acidified into acid milk by a method of producing an organic acid by a microorganism such as a known lactic acid bacterium,
The method can be carried out by adding organic acids, inorganic acids, fruit juice or a mixture thereof to milk, or by using these methods in combination. Such acidification of milk is
If it can be adjusted so that the pH of the obtained acidic milk becomes 3.0 to 4.0, it can be carried out by a known method. The organic acids that can be added to the milk include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, and the like, and the inorganic acids include phosphoric acid and the like. . In addition, as fruit juice, apple, orange, grape, grapefruit, strawberry, pine,
Lemon and the like can be mentioned.

The non-fat milk solid content of the present beverage obtained in the present invention is 0.1 to 5.0% by weight (milk protein content of 0.1%) in the case of a straight type which is directly consumed without dilution at the time of drinking. 03 to 1.7% by weight), preferably 0.6 to
It is desirable to be 3.0% by weight (milk protein content 0.2 to 1.0% by weight). If the content is less than 0.1% by weight, it is difficult to obtain the flavor characteristic of milky acidic beverages. If the content exceeds 5.0% by weight, the viscosity increases and the flavor lacks a refreshing sensation, and the aggregation and precipitation of milky protein are suppressed. This is not preferable because it may be difficult. In the case of the concentrated type which is diluted at the time of drinking, 0.3 to 15.0% by weight (milk protein content 0.1 to 5.1% by weight), preferably 1.
It is desirable that the content be 5 to 6.0% by weight (milk protein content 0.5 to 2.0% by weight). If it is less than 0.3% by weight, it is difficult to obtain the flavor characteristic of milky acidic beverages at the time of drinking, and if it exceeds 15.0% by weight, the viscosity of the product increases greatly, making it difficult to handle at the time of production and use, and further cool. It is not preferable because it has a flavor lacking in feeling.

The soybean dietary fiber used as a raw material in the beverage is a polysaccharide extracted and purified from okara, which is a by-product in the process of producing soybean products. Anything can be used as long as it is negatively charged. Preferably as constituent sugars include galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, glucose and the like,
One having a galacturonic acid content of preferably about 20% by weight can be mentioned. As such a soy dietary fiber product, a product containing about 60% as a dietary fiber component (AOAC method) is commercially available (for example, manufactured by San-Ei Gen FFI Co., Ltd., trade names: SM-900, SM- 700 etc.), and these can be preferably used. Such a soy dietary fiber is easily dissolved in cold water and hot water, and an aqueous solution having a concentration of about 30% by weight can be prepared.

[0016] Milk proteins exist as positively charged micelles derived from constituent amino acid residues at an isoelectric point (pH 4.6) or lower. Therefore, when the soybean dietary fiber is mixed with the milky protein having an isoelectric point or lower, a polysaccharide layer of soybean dietary fiber is formed around the milky protein, and aggregation of the protein particles is prevented by repulsion of the negative charge. Conceivable. The mechanism of action is similar to pectin,
The present inventor has found that soy dietary fiber has a lower reactivity with calcium than pectin and has a remarkable effect different from pectin in a calcium-containing beverage due to its low viscosity. At this time, other dietary fiber components other than soy dietary fiber, for example, polydextrose (manufactured by Carter Food Science Co., Ltd., trade name: Lites), corn dietary fiber (Japan Food Processing Co., Ltd.):
When water-soluble dietary fiber such as eclipse self-ferred), starch-processed fiber (Matsuya Chemical Industry Co., Ltd., trade name: pine fiber), and guar gum are used in place of soybean dietary fiber, the action as in the present invention is obtained. No effect.

Therefore, the soy dietary fiber contained in the present beverage can prevent aggregation and precipitation of milk protein in a milky acidic beverage containing a calcium component, stabilize the milky protein for a long period of time, and maintain the stability of the beverage even during storage at low temperatures. It is considered to exhibit the effect of suppressing the increase in viscosity.

The amount of the soybean dietary fiber used is such that 0.03 to 5 g, preferably 0.1 to 2 g, of the dietary fiber contained in the soybean dietary fiber is contained per 100 ml of the obtained beverage. Is desirable. If the amount of the dietary fiber is less than 0.03 g per 100 g of the beverage, it becomes difficult to maintain the stability of the beverage when calcium is added. On the other hand, if the addition exceeds 5 g per 100 ml of the present beverage, it is not preferable because a rise in the viscosity and poor flavor due to the soybean dietary fiber occur, making it difficult to obtain a refreshing flavor.

The calcium component used as a raw material in the present beverage is preferably a water-soluble calcium salt, and any of a water-soluble organic acid salt and / or an inorganic acid salt can be used. Specifically, for example, organic acid salts such as calcium lactate, calcium gluconate, calcium citrate, calcium fumarate and calcium succinate, and inorganic acid salts such as calcium chloride can be preferably exemplified. The amount of the calcium component used is 100% of the beverage according to the present invention, which can be obtained as a concentration conversion value at the time of dilution in the case of a concentrated type which is diluted at the time of drinking.
The use amount is desirably 50 to 300 mg, more preferably 50 to 150 mg, as a calcium content per ml. If the calcium content is less than 50 mg per 100 ml of the obtained beverage, calcium fortification cannot be indicated (nutrition labeling standard by partial revision of the Nutrition Improvement Act: enforced on May 24, 1996), and the effect of addition Will also be diluted. On the other hand, if it exceeds 300 mg, the flavor of the calcium salt becomes strong, and it becomes difficult to obtain a good flavor, which is not preferable.

[0020] The beverage may also contain other ingredients which do not affect homogenization and stability. Examples of the other raw materials include sweeteners such as sucrose, glucose, fructose, galactose, lactose, maltose, and various oligosaccharides. Furthermore, in order to improve the flavor and appearance, fruit juice, vegetable extract, aspartame,
Stevia, glycyrrhizin, fragrances, pigments and the like can also be used.

In order to produce the present beverage, the above pH 3.0 to 3.0
The acidic milk adjusted to 4.0, soybean dietary fiber, and the calcium component are used as essential raw materials, and these essential raw materials and, if necessary, sugars as sweeteners are mixed so that the acidic milk is homogenized. It can be obtained by a method of performing a homogenization treatment on a raw material containing at least acidic milk. The homogenization treatment can be performed using a homogenization treatment device such as a homogenizer generally used for food processing. The homogenization conditions are not particularly limited. For example, in the case of a high-pressure homogenizer, preferably 100
It can be processed in ~300kg / cm ^2.
The mixing order of the essential raw materials for the homogenization treatment is not particularly limited,
What is necessary is just to perform it on the raw material containing at least acidic milk as mentioned above. By such a homogenization treatment, the present beverage having an average particle diameter of 4 μm or less can be produced. However, it is preferable to perform a sterilization treatment before filling the present beverage into a container as necessary. Sterilization treatment conditions can be performed at a temperature of 80 ° C. or higher and a time reaching temperature of about 60 minutes in general food processing.

The obtained beverage can be drunk as it is in the case of a straight type, or can be diluted with water about 3 to 6 times in the case of a concentrated type which is diluted at the time of drinking.

[0023]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 Non-fat milk was fermented with lactic acid bacteria for dairy at 37 ° C. for 18 hours, and 26.5 kg of fermented milk (pH 3.1) was added to granulated sugar 4
After 5.0 kg and 4.7 kg of maltose liquid sugar were added and uniformly dissolved, 5.0 kg of a 6% by weight soybean dietary fiber (manufactured by Saneigen FFI Co., Ltd., trade name: SM-900) solution was added. To mix. Then, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight in the mixed solution (calcium content of 24 g per 100 g of the resulting milky acidic concentrated beverage)
5 mg) and 0.97 kg of 50% by weight lactic acid, and the mixture was stirred uniformly. Then, 7.9 of water was added so that the total amount became 100 kg.
5 kg was added thereto and stirred well to prepare a stock solution of a milky acidic concentrated beverage. The obtained undiluted solution was subjected to a pressure of 150 kg / cm ² and a processing flow rate of 2500 ml using a laboratory homogenizer (manton-gorin, model: 15M-8BA).
/ Min. After the homogenized solution was heated to 50 ° C., a vanilla-based flavor was added, further sterilized to 85 ° C., and filled into a 200 ml glass bottle while hot.
The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage containing calcium (soybean dietary fiber content: 0.3% by weight) was measured using a bismetholone viscometer (manufactured by Shibaura System Co., Ltd.) and 2
It was 69 cp when measured using the rotor. The average diameter of the suspended particles is measured by a laser analysis type particle size distribution device (model S
ALD-1100, manufactured by Shimadzu Corporation) was 2.15 μm. In addition, the milk protein component was stable without aggregation and precipitation when stored at room temperature for 12 months. The average particle size after storage for 12 months was 2.29 μm. Table 1 shows the results of the viscosity measurement and the room temperature storage test.

Comparative Example 1 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
And then uniformly dissolved, 10.0 kg of a 3% by weight pectin solution (sold by Fuji Shoji Co., Ltd., trade name: Pectin FL)
Was added and mixed with stirring. Next, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight and 0.97 kg of lactic acid at a concentration of 50% by weight were added to the mixed solution, stirred and uniformly dissolved, and then 2.95 kg of water was added so that the total amount became 100 kg. The mixture was thoroughly stirred to prepare a stock solution of a milky acidic concentrated beverage.
The obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the resulting milky acidic concentrated beverage (pectin content: 0.3% by weight) was 201 cp. When the average diameter of the suspended particles was measured in the same manner as in Example 1, it was 1.87 μm. Water separation occurred in the upper layer during storage at room temperature for 12 months. The average particle size after storage is 1.93μ
m. Table 1 shows the results.

Example 2 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, and then 5.0 kg of a 6% by weight soybean dietary fiber solution was added, followed by stirring and mixing. The obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Next, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight and 0.97 kg of 50% by weight lactic acid were added to the homogenized solution, and the mixture was stirred uniformly, and 7.95 kg of water was added so that the total amount became 100 kg. By stirring well, a stock solution of a milky acidic concentrated beverage was prepared. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage (soy fiber content 0.3% by weight) is 67.
cp. When the average diameter of the suspended particles was measured in the same manner as in Example 1, it was 2.18 μm. When stored at room temperature for 12 months, the milk protein component was stable without aggregation and precipitation. The average particle size after storage was 2.39 μm. Table 1 shows the results.

Comparative Example 2 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
And then uniformly dissolved, 3% by weight pectin solution.
0 kg was added and mixed with stirring. The obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Then, after homogenization, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight and 0.97 kg of 50% by weight lactic acid are added and uniformly dissolved, and then 2.95 kg of water may be added so that the total amount becomes 100 kg. The mixture was stirred to prepare a stock solution of a milky acidic concentrated beverage. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage (pectin content: 0.3% by weight) was 184 cp. When the average particle size was measured in the same manner as in Example 1,
It was 2.48 μm. During storage for 12 months at room temperature, the milk protein component caused water separation in the upper layer. The average diameter of the particles after storage was 2.57 μm. Table 1 shows the results.

Example 3 26.5 kg of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight was added and mixed, and the resulting mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Next, 5.0 kg of a soybean dietary fiber solution dissolved in 6% by weight was added and stirred and mixed. 50% by weight in the mixture
After adding 0.97 kg of lactic acid and stirring uniformly, the total amount is 1
Then, 7.95 kg of water was added thereto so as to be 00 kg, and the mixture was stirred well to prepare a stock solution of a milky acidic concentrated beverage. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the resulting milky acidic concentrated beverage (soy fiber content 0.3% by weight) was 69 cp. When the average particle size was measured in the same manner as in Example 1, it was 2.25 μm. Even when stored at room temperature for 12 months, the milk protein component was stable without aggregation and precipitation. The average particle size after storage was 2.46 μm. Table 1 shows the results.

[0029]

[Table 1]

Example 4 26.5 kg of fermented milk of lactic acid bacteria prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, and 3.33 kg and 1.67 kg of a soybean fiber solution dissolved in 6% by weight (the soybean fiber content in the obtained beverage was 0.2% by weight and 0.1% by weight, respectively) Were separately added and stirred and mixed to prepare two types of mixed solutions. Next, 9.8 of an aqueous solution of calcium lactate dissolved in each mixture at a concentration of 17% by weight.
After adding 8 kg and 0.97 kg of 50% by weight lactic acid and stirring uniformly, water with a concentration adjustment was added so that the total amount became 100 kg, and the mixture was stirred well to prepare two kinds of stock solutions of the milky acidic concentrated beverage. The obtained undiluted solution was homogenized under the same conditions as in Example 1. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosities at 5 ° C. of the obtained milky acidic concentrated beverage (soy fiber content 0.2% by weight and 0.1% by weight) were 68 cp and 62 cp, respectively. When the average particle size in the obtained beverage was measured in the same manner as in Example 1, they were 2.26 μm and 2.57 μm, respectively.
In both cases, milk protein components were stable without aggregation and precipitation when stored at room temperature for 12 months. The average particle sizes after storage were 2.39 μm and 2.65 μm, respectively. The results are shown in Table 2 together with the results of Example 1.

[0031]

[Table 2]

Example 5 26.5 kg of fermented milk of lactic acid bacteria prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, and then 5.0 kg of soybean dietary fiber dissolved in 6% by weight was added thereto, followed by stirring and mixing. Next, an aqueous solution of calcium lactate dissolved in the mixture at a concentration of 17% by weight.
After 45 kg and 0.97 kg of 50% by weight lactic acid were added and dissolved by stirring, 1.38 water was added so that the total amount was 100 kg.
Then, the mixture was stirred well, and a stock solution of a milky acidic concentrated beverage was prepared. The obtained undiluted solution was homogenized under the same conditions as in Example 1. When sterilized and filled in a glass bottle in the same manner as in Example 1, the viscosity at 5 ° C. was 78 cp. When the average diameter of the particles in the obtained beverage was measured in the same manner as in Example 1, it was 3.29 μm. Even when stored at room temperature for 12 months, the milk protein component was stable without aggregation and precipitation. The average particle size after 12 months storage is 3.92μ
m. The results are shown in Table 3 together with the results of Example 1.

[0033]

[Table 3]

Comparative Example 3 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, and then 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight and 0.1% of a 50% by weight lactic acid solution.
97 kg and uniformly stirred, 12.95 kg of water was added so that the total amount became 100 kg, and the mixture was stirred well to prepare a stock solution of a milky acidic concentrated beverage. The obtained undiluted solution was homogenized under the same conditions as in Example 1. When sterilized and filled in a glass bottle in the same manner as in Example 1, the viscosity at 5 ° C. was 61 cp. When the average particle size was measured in the same manner as in Example 1, it was 2.73 μm. When stored at room temperature for 12 months, the milk protein component aggregated and precipitated. The average particle size after storage was 3.99 μm. The results are shown in Table 4 together with the results of Example 1.

Comparative Example 4 Fermented milk of lactic acid bacteria prepared in the same manner as in Example 1 26.5 kg
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, 10.0 kg of a 3% by weight polydextrose (manufactured by Carter Food Science Co., Ltd., trade name: Lites) solution was added, and the mixture was stirred and mixed. The obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Next, after homogenization, 9.88 kg of an aqueous solution of calcium lactate dissolved at a concentration of 17% by weight and 0.9% of 50% by weight lactic acid were added.
After adding 7 kg and dissolving uniformly, the total amount is 100 kg.
Was added thereto and stirred well to prepare a stock solution of a milky acidic concentrated beverage. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage (polydextrose content: 0.3% by weight) is 6
It was 4 cp. When the average particle size was measured in the same manner as in Example 1, it was 3.07 μm. After storage for 10 days at room temperature, aggregation and precipitation of milk protein components occurred. The results are shown in Table 4 together with the results of Example 1.

Comparative Example 5 26.5 kg of lactic acid bacteria fermented milk prepared in the same manner as in Example 1
, 45.0 kg of granulated sugar and 4.7 kg of maltose liquid sugar
Was added and uniformly dissolved, 10.0 kg of a 3% by weight pine fiber (manufactured by Matsutani Chemical Industry) solution was added, and the mixture was stirred and mixed. The obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. Then, after homogenization, 9.88 kg of an aqueous solution of calcium lactate dissolved to a concentration of 17% by weight and 50% were added.
After adding 0.97 kg of lactic acid by weight and dissolving uniformly,
Add water and stir well so that the total amount becomes 100 kg,
A stock solution of a milky acidic concentrated beverage was prepared. Sterilization was performed in the same manner as in Example 1, and the glass bottle was filled. The viscosity at 5 ° C. of the obtained milky acidic concentrated beverage (pine fiber content: 0.3% by weight) was 65 cp. When the average particle size was measured in the same manner as in Example 1, it was 3.31 μm. After storage for 10 days at room temperature, aggregation and precipitation of milk protein components occurred. The results are shown in Table 4 together with the results of Example 1.

[0037]

[Table 4]

[0038]

EFFECT OF THE INVENTION The milk-containing acidic beverage containing calcium according to the present invention has a preservation stability with substantially no aggregation or precipitation of milk proteins even during long-term storage, even though calcium is fortified. It is excellent, has a low viscosity rise at low temperatures, and has a good flavor of milky acidic beverages. Therefore, it can be easily and industrially supplied to the market as a novel milky acidic beverage in which calcium is fortified.

Claims (3)

[Claims] 1. A calcium-containing milky acid beverage having a homogenized milk component, comprising calcium acid and calcium component and soy dietary fiber adjusted to pH 3.0 to 4.0 as raw materials. Milk acidic beverage with milk. 2. The milk-based acidic beverage containing calcium according to claim 1, wherein the soy dietary fiber contains galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose and glucose. 3. The dietary fiber content of the soybean dietary fiber is 0.1 per 100 ml of a milk-based acidic beverage containing calcium.
The milk-containing acidic beverage containing calcium according to claim 1, wherein the milk-containing acidic beverage contains 03 to 5 g.