JPH11346648A - Stabilizer for fermented milk drink and production of fermented milk drink using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a highly stable fermented milk drink not causing precipitation and separation by adding a specific carboxymethylcellulose. SOLUTION: This method for producing a fermented milk drink contains using a stabilizer for the fermented milk drink. The stabilizer for the fermented milk drink comprises a carboxymethylcellulose salt having an etherification degree of 0.8-1.2, an 1 wt.% aqueous solution viscosity of 5-50 mPa.s and an acid resistance of 0.5-1.2. Therein, the stabilizer is added in a solid content amount of 1-20 wt.% based on the raw materials of the fermented milk drink.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a stabilizer for fermented milk drinks and a method for producing a fermented milk drink using the same. More particularly, the present invention relates to a stabilizer for a fermented milk beverage used for producing a highly stable fermented milk beverage which does not cause precipitation and separation, and a method for producing a fermented milk beverage using the same.

[0002]

2. Description of the Related Art Fermented milk drinks contain milk proteins mainly containing casein.
This precipitates by coagulation and separation in an acidic region. If the coagulation separation occurs in the fermented milk beverage, the appearance of the fermented milk beverage is impaired, and the commercial value is reduced. Most of the quality problems of fermented milk drinks are caused by flocculation.

[0003] Casein is not a single protein, but has an approximate molecular weight of 75,000-
It is a mixture of 375,000 molecules and milk protein will not precipitate unless further aggregation occurs.

However, lactic acid is produced by propagation of lactic acid bacteria and the like, and the pH of milk protein is 4.6, which is the isoelectric point of casein.
Since the electric repulsion becomes smaller as the distance approaches, molecular collisions are also applied during collision by Brownian motion, so that the particles aggregate and precipitate from large particles.

[0005] In addition, when the casein particles have a considerable size, they cannot overcome gravity in water only by Brownian motion, and some are supported only with the help of repulsion between charged particles. In this case, if the charge is lost due to approaching the isoelectric point, the large casein particles may precipitate even if they do not aggregate.

In practice, if lactic acid bacteria multiply and produce lactic acid to a certain extent, the contained casein aggregates and precipitates and solidifies to form so-called fermented milk. If this fermented milk is crushed and agitated, a casein suspension is obtained, but if it is allowed to stand, it will aggregate and precipitate again.

As a method for preventing the coagulation separation, there is a method of adding a stabilizer such as pectin, sodium alginate, carboxymethylcellulose salt (CMC) and the like, which is adopted by most manufacturers in actual production.

However, the prevention of coagulation and separation of fermented milk beverages has not been sufficiently solved only by the conventional method of adding a stabilizer. The reason is that the function as a stabilizer differs greatly depending on the kind of the stabilizer, and even if the same stabilizer is used, the effect on the stability greatly differs depending on the lot number. For example, general stabilizers have no acid resistance, and
When H is low, the stabilizer film formed on the casein particle surface is broken, and the casein particles collectively solidify again. Further, for example, when CMC which is a stabilizer having excellent acid resistance is used, the viscosity of the solution increases, and CMC having a hydrophilic group on the surface of casein particles is used.
MC film is formed and stable suspension (Sus
Penetration), and even if it is diluted 10 times with water and left to stand, sedimentation does not occur, but there is a large variation in performance due to different lot numbers.

Therefore, it is very useful to use CMC having excellent acid resistance as a stabilizer.

[0010]

Means for Solving the Problems The present inventors have made intensive studies to solve the problem that the prevention of coagulation and separation of fermented milk beverages cannot be sufficiently solved only by the conventional method of adding a stabilizer. As a result of the repetition, it was found that a specific one of the CMCs had preferable characteristics as a stabilizer for fermented milk beverages, and that the variation in performance due to the different lot numbers was small, and the present invention was completed. .

That is, the degree of etherification is 0.8-1.
2, 1% (wt%, the same applies hereinafter) aqueous solution viscosity of 5 to 50 m
A stabilizer for fermented milk drinks (Patent 1), comprising a carboxymethylcellulose salt having a Pa · s and acid resistance of 0.5 to 1.2 (Claim 1). A method for producing a fermented milk beverage, wherein the stabilizer for fermented milk beverage according to claim 1 is added to the milk protein raw material before fermentation. A method for producing a fermented milk drink, which comprises adding the stabilizer for fermented milk drink according to claim 1 (claim 3).

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The stabilizer for fermented milk beverages of the present invention comprises:
It is used to produce fermented milk beverages by fermenting milk protein ingredients. By including the stabilizer in the fermented milk beverage, it is possible to sufficiently prevent coagulation and separation of the fermented milk beverage, and to reduce the variation in performance due to different lot numbers.

The stabilizer has a degree of etherification of 0.8 to 0.8.
1.2 CMC having a 1% aqueous solution viscosity of 5 to 50 mPa · s and an acid resistance of 0.5 to 1.2 is included.

When the degree of etherification of the CMC is less than 0.8, the effect of preventing coagulation and separation of milk protein is not sufficient, and even if it exceeds 1.2, this effect is weakened. The viscosity of the CMC is determined by the viscosity of the desired fermented milk beverage, but a low viscosity product having a 1% aqueous solution viscosity of 5 to 50 mPa · s is preferable. When the 1% aqueous solution viscosity is less than 5 mPa · s, the effect of preventing coagulation and separation of the fermented milk beverage is small,
If the viscosity exceeds mPa · s, the viscosity increases when added to the raw material of fermented milk, and the workability of producing a fermented milk beverage decreases.

Further, since fermented milk usually has a pH in the range of 3.0 to 4.5, it is not preferable that the viscosity of the CMC used in the fermented milk changes in a low pH range to cause gelation or decrease in viscosity. Therefore, those with little change in viscosity in a low pH range are preferable,
It is necessary that the acid resistance is in the range of 0.5 to 1.2. The method for evaluating the acid resistance of CMC will be described later.

The CMC used in the present invention is produced by a conventionally known method, and can be obtained by fractionating those whose degree of etherification, 1% aqueous solution viscosity and acid resistance are those of the CMC used in the present invention. .

The stabilizer preferably contains the CMC in an amount of 50% or more, more preferably 70% or more and 100% or less. If the content of CMC is too low, there is a tendency that the usefulness of the CMC cannot be sufficiently exhibited even if the amount of the stabilizer used is an ordinary amount.

Components that can be included in addition to the CMC include pectin, sodium alginate, propylene glycol alginate and the like.

As the properties of the stabilizer, the above-mentioned C
It is in the form of a powder in which MC and, if necessary, components other than the CMC are mixed. Further, the CMC and the CM
Ingredients other than C may be separately added to form a stabilizer when an aqueous solution is produced when producing a fermented milk beverage.

With respect to the addition of the stabilizer in the method for producing a fermented milk beverage of the present invention, the fermented milk protein raw material is fermented to produce a fermented milk beverage, and the fermented milk beverage is added to the milk protein raw material before or during fermentation. The fermented milk may be added to the fermented milk after fermentation, and the method of addition is not particularly limited. It is preferable because coagulation separation can be prevented.

The method for producing a fermented milk drink by fermenting the milk protein raw material is not particularly limited, and a conventional method can be used without any particular limitation. Specifically, for example, it is manufactured as follows.

When a 100% CMC product is used as a stabilizer, the CMC is dissolved in water so as to have a predetermined ratio with respect to the skim milk powder to prepare a CMC aqueous solution. The skim milk powder is dissolved at about 60 ° C. using a stirrer to produce a skim milk powder.

Next, the obtained skimmed milk powder is sterilized in an autoclave under ordinary conditions, and after sufficiently cooling,
Seeds that have been separately cultured (for example, L. fermented milk bacteria)
ac.helveticus β-1), and fermented with lactic acid bacteria at 37 ° C. for about 18 to 20 hours to obtain fermented milk. Store the obtained fermented milk in the refrigerator.

On the other hand, a mixture of sugar, orange juice, glucose, etc. and water is prepared according to the desired fermented milk drink, and then sterilized under ordinary conditions and cooled to 20 ° C.

Next, the fermented milk is added to the mixture so that the milk solid content becomes a desired ratio, and the mixture is made a uniform solution, pH is adjusted with citric acid or the like, and the whole amount is adjusted with water.
A homogenizer is applied at 50 atm to obtain a fermented milk beverage having a desired milk solid content.

As described above, the fermented milk drink is obtained by fermenting dairy products with lactic acid bacteria, and is in the form of paste or liquid. Generally, non-fat milk solids having a solid content of 3.0% or more are called fermented milk drinks, and those made with less than 3% of water are called lactic acid bacteria drinks. It is.

The lactic acid bacteria contained in the fermented milk beverage of the present invention may be either live bacteria or sterilized. In addition, there are no particular restrictions on the types and amounts of additives such as sugars, acidifying agents, fruit juices and pigments. Absent.

The amount of the stabilizer to be added is 1 to 20%, preferably 5 to 10% in solid content with respect to the fermented milk raw material (solid content).
% Range. The amount to be added should be determined by the type of fermented milk raw material, milk solids content, degree of fermentation, type and amount of other added amount, pH and viscosity of fermented milk drink, etc. Can not.

The thus produced fermented milk beverage according to the present invention is characterized in that it does not cause a decrease in commercial value due to generation of sedimentation of milk protein and aggregation separation of milk protein during long-term storage. .

The fermented milk beverage according to the present invention may be supplemented with CMC and other stabilizers which have been conventionally added without any problem.

[0031]

EXAMPLES Next, the stabilizer for fermented milk drink of the present invention and the method for producing a fermented milk drink using the same will be described in detail with reference to examples, but the present invention is not limited to these examples. .

The methods for evaluating the degree of etherification, the viscosity of 1% aqueous solution, and the acid resistance evaluated in Examples and Comparative Examples are shown below.

(Degree of etherification) 1 g of CMC (tetrahydrate)
Is weighed and placed in a porcelain crucible, incinerated at about 600 ° C., an excess of 0.1N sulfuric acid aqueous solution is added to the sodium oxide produced by the incineration, and excess sulfuric acid is added to 0.1N water using phenolphthalein as an indicator. Back titrate with aqueous potassium oxide solution,
Equation (1):

[0034]

(Equation 1)

[0035]

(1% aqueous solution viscosity) CMC converted to anhydride
Was prepared in a uniform aqueous solution, and then placed in a water bath at 25 ° C. for 30 minutes, and the viscosity was measured with a BM viscometer.

(Acid resistance) The CMC calculated as anhydride was 1.1
% Aqueous solution (180 ml) was prepared, and a 25% acetic acid aqueous solution (20 ml) was added thereto to make a uniform aqueous solution (pH about 4).

After the addition of the acetic acid aqueous solution, the mixture was made into a homogeneous solution with a stirrer, and then placed in a constant temperature water bath at 25 ° C. for 30 minutes, and the viscosity was measured with a BM type viscometer (this is referred to as viscosity value A).

Using the obtained viscosity value A and the viscosity of the 1% aqueous solution, the formula (2):

[0040]

(Equation 2)

Calculated from

Examples 1 to 9 and Comparative Examples 1 to 6 A CMC aqueous solution in which CMC having the properties shown in Table 1 was dissolved in water so as to have a ratio to the skim milk powder shown in Table 1 so that the total amount became 2000 g. Was prepared. The amount of CMC used is, for example, 5% with respect to 500 g of skim milk powder described below.
In the case of 25%, in the case of 10%, it is 50 g.

Next, 5 g of the above-mentioned 2000 g CMC aqueous solution
500 g of skim milk powder was dissolved at 0 to 60 ° C. using a stirrer to obtain a 20% skim milk powder.

The skim milk powder was transferred to three 1000 ml Erlenmeyer flasks, capped with cotton, and then covered with aluminum foil.

The Erlenmeyer flask containing the skim milk powder
After sterilization in an autoclave at 21 ° C for 5 minutes,
It was cooled sufficiently with running water.

After cooling, a separately cultured inoculum (fermented milk bacterium, Lac helveticus β-1) was added, the cotton plug was covered, and aluminum foil was covered.
Lactic acid bacteria fermentation was performed for 〜20 hours to obtain fermented milk having a milk solid content of 5 to 20%. The obtained fermented milk was stored in a refrigerator.

On the other hand, a mixture of sugar, orange juice, glucose, and water (a part of the total amount of 2000 g) was prepared according to the composition shown in Table 2, sterilized at 90 ° C. for 10 minutes, and cooled to 20 ° C.

Next, fermented milk was added to each of the above mixtures so that the milk solid content was in the proportions shown in Table 2, thereby obtaining uniform solutions. Citric acid was added thereto, and pH was measured with a pH meter.
The mixture was adjusted to 3.4 to 3.7, water was added so that the total amount became 2000 g, and the mixture was homogenized at 150 atm to obtain two types of fermented milk drinks having different milk solid contents.

Each of the obtained fermented milk drinks is 100 m
The tube was placed in a glass cylinder tube having a volume of 250 mm and a height of 250 mm, and allowed to stand in a refrigerator at 5 ° C. for 14 days.

After 14 days, the state of each glass cylinder was observed, and the amount of milk protein precipitated was read as the amount of precipitated milk.

Table 1 shows the results.

[0052]

[Table 1]

[0053]

[Table 2]

Examples 10 to 18 500 g of nonfat dry milk was dissolved in 2000 g of water at 50 to 60 ° C. using a stirrer to obtain a 20% nonfat dry milk without stabilizer.

The skim milk powder was divided into three 1000 ml Erlenmeyer flasks, transferred with a cotton plug, and covered with aluminum foil.

The Erlenmeyer flask containing the skim powder emulsion
After sterilization in an autoclave at 21 ° C for 5 minutes,
It was cooled sufficiently with running water.

After cooling, a separately cultured inoculum (fermented milk bacterium, Lac helveticus β-1) was added, the cotton plug was covered, and aluminum foil was covered.
Lactic acid bacteria fermentation was performed for 〜20 hours to obtain fermented milk having a milk solid content of 5 to 20%. The obtained fermented milk was stored in a refrigerator.

On the other hand, a mixture of sugar, orange juice, glucose, and water (a part of the total amount of 2000 g) was prepared according to the composition shown in Table 2, sterilized at 90 ° C. for 10 minutes, and cooled to 20 ° C.

Next, fermented milk was added to the mixture so that the milk solid content was in the proportions shown in Table 2 to form uniform solutions. Then, CMC having the properties shown in Table 3 was degreased as shown in Table 3. It dissolved so that it might become the ratio with respect to milk powder. To this was added citric acid, and the pH was measured at pH 3.4 to 3.7 using a pH meter.
After adding water so that the total amount becomes 2000 g, the mixture was homogenized at 150 atm to obtain two kinds of fermented milk drinks having different milk solid contents.

CMC is 1.0% milk solids, 5.0%
%, The amount of the original skim milk powder was calculated from the milk solid content of the obtained fermented milk, and was added so that the ratio to the skim milk powder was 5, 8, and 10%.

Each of the obtained fermented milk drinks is 100 m
The tube was placed in a glass cylinder tube having a volume of 250 mm and a height of 250 mm, and allowed to stand in a refrigerator at 5 ° C. for 14 days.

After a lapse of 14 days, the state in each of the glass cylindrical tubes was observed, and the precipitated amount of milk protein was read as the precipitated amount ml.

Table 3 shows the results.

[0064]

[Table 3]

[0065]

The fermented milk drink to which the stabilizer of the present invention is added has a high commercial value without milk protein precipitation and aggregation separation.

Claims (3)

[Claims] 1. An etherification degree of 0.8 to 1.2, a 1% by weight aqueous solution viscosity of 5 to 50 mPa · s, and an acid resistance of 0.5 to
A stabilizer for fermented milk beverages, which comprises the carboxymethyl cellulose salt of 1.2. 2. A method for producing a fermented milk beverage by fermenting a milk protein raw material, wherein the stabilizer for fermented milk beverage according to claim 1 is added. 3. The method for producing a fermented milk beverage according to claim 2, wherein the stabilizer for fermented milk beverage according to claim 1 is added to the milk protein raw material before fermentation.