JPS58187133A - Production of yogurt drink storable for a long time - Google Patents

Abstract

PURPOSE:Fermented milk is mixed with certain amounts of ultrahigh methoxypectin and alginic propylene glycol ester, homogenized, adjusted in pH to a constant value, sterilized by the ultrahigh temperature instant process to give the product. CONSTITUTION:Fermented milk made by a customary process is combined with such an amount of saccharide as it gives an appropriate level of sweetness, and stabilizers, i.e., 0.1-1% of ultrahigh methoxy pectin and 0.05-0.5% of alginic propylene glycol ester and homogenized. The homogenized mixture is adjusted in pH to 3.5-4.5 and subjected to ultrahigh temperature instant sterilization at 110-130 deg.C for 2-10sec. The product is sterilely homogenized and packed in vessels to give the objective yogurt beverage storable for a long time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a tart beverage that can be stored at room temperature for a long period of time.

More specifically, the present invention relates to a method for producing a yogurt drink that does not cause agglomeration and precipitation during long-term storage even after ultra-high temperature instant sterilization.

Generally, 1 Megelt drinks are made by adding and mixing lactose, flavoring agents, etc. without sterilization. Put it in a container,
It is reprinted while being refrigerated.

However, yogurt drinks have the disadvantage that they must be refrigerated because lactic acid bacteria can survive and other bacteria can thrive, and they must be consumed quickly.

Therefore, a method was proposed to sterilize yogurt drinks at 90 to 98℃ to ensure good storage stability (41 1979-12795).
3) However, sterilization at 90 to 98°C did not completely sterilize the product, and it was not possible to store it at room temperature for a long period of time.

Previously, the present inventors attempted ultra-high temperature instant sterilization treatment to completely sterilize yogurt drinks, but due to the high temperature treatment, the contents agglomerated during manufacturing or storage. It could not be used as a commercial product due to precipitation.

　　　　.

Next, the present inventors conducted research to find a yogurt drink that does not cause agglomeration and precipitation even after ultra-high temperature instant sterilization.The inventors found that if ultra-high methoxy pectin and alginate propylene glycol ester were used together as stabilizers, They learned that it is possible to obtain a yogurt drink that does not cause agglomeration and precipitation even after ultra-high temperature instant sterilization.

The present invention was completed based on this knowledge, and involves mixing fermented milk, sugars, and ultra-high methoxy pectin and alginate propylene glycol ester as stabilizers, homogenizing the mixture, and then subjecting it to ultra-high temperature instant sterilization. This is a method for producing a yogurt drink that can be stored for a long time at room temperature, which is characterized by performing aseptic homogenization treatment and aseptic filling.

As for the amount of stabilizer added, ultra high methoxy pectin is α1 to 1.011. It is preferable that the alginate propylene glycol e ester has a value of 105 to 0.5, and the value of the ultrahigh temperature instant sterilized product preferably has a value of &5 to 4.5.

A feature of the present invention is that fermented milk, sugars, and stabilizers such as ultrahigh methoxy pectin (hereinafter referred to as UHM pectin) and propylene glycol alginate (hereinafter referred to as PGA) are mixed. By using 08M pectin and PGA together as stabilizers, it is possible to obtain a yogurt drink whose contents do not separate and settle even when subjected to ultra-high temperature instant sterilization. Furthermore, yogurt drinks that have undergone ultra-high temperature instant sterilization are completely sterilized and can be stored at room temperature for more than six months.

The fermented milk used in the present invention can be manufactured by a general manufacturing method. That is, milk is prepared by adding skim milk powder, water, and possibly oil, and then inoculated with lactic acid bacteria starter, -'! h, in the range of 5 to 4.5, preferably ti4
4. Cultivate and manufacture until it is OK.

Saccharides, 08M pectin and PGA are added to the obtained fermented milk. Examples of sugar include sugar, liquid sugar, isomerized sugar solution,
Appropriate sugars such as honey can be used. The amount of sugar is such that the sweetness of the yogurt drink is appropriate, for example 10 to 12111
One degree amount is used.

Furthermore, 08M pectin and PGA must be used together. 08M pectin is separated from pectin and refers to one in which methoxy groups are bonded to a degree of esterification of 70 or more, but commercially available ultra-high methoxy pectin may be used. Also, P.G.
Ati is manufactured by chemically reacting the carboxyl group of alginic acid with propylene oxide, and is designated as a food additive, and is commercially available as alginate propylene glycol ester. do it. 08M pectin is α1-1.0
% is preferable, and PGA is preferably added in an amount of 0.05 to α
The amount of addition is preferable. 08M pectin and P as stabilizers
For the first time, by using GA in combination, it was possible to obtain a yogurt drink whose contents do not separate and settle even after ultra-high temperature instant sterilization.

Fermented milk contains fats and oils, emulsifiers, and other flavorings. thickener,
Additives such as colorants may be added as appropriate.

The mixture of fermented milk, sugar, 08M pectin and PGA is
Homogenization treatment is performed using a homogenizer or the like. There are fermented milk, sugars, fine coagulates, etc.! , these must be reduced and corrupted. Homogenization makes it possible to complete the ultra-high temperature instant sterilization process.

Homogenized nine-fermented milk semi-compound is fermented milk...
45, but if it is outside this range due to additives, add acid or alkali to -=
5. ．． 5~4.5! It is preferable to put it in a box.

1155 to 4.5 is preferable not only because of the acidity of the F1 glutinous beverage [7], but also because of the stability of the contents during ultra-high temperature instant sterilization. -=3. ．． Below 5, the flavor is bad, and above 4.5, it is f11. This is undesirable as it may cause solidification of the contents.

The ultra-high temperature instant sterilization is carried out using an ultra-high temperature instant 9M sterilization machine, such as a steam injection or steam fusion type sterilization machine. Ultra high temperature instant sterilization Fi
Sterilization is carried out at 110-165°C for 2-10 seconds, and the yogurt drink is completely sterilized.

Completely sterilized yogurt beverages may form small coagulated particles when heated, so it is preferable to homogenize them again under aseptic conditions.

The containers are then filled aseptically, resulting in a yogurt drink product that can be stored for a long time at room temperature.

The yogurt drink product obtained by the present invention does not cause the contents to aggregate or spoil even if stored at room temperature for 6 months, and can be said to be a yogurt drink that can be stored for a long time.

Next, test examples and examples of the present invention will be shown.

Test Example 1 Skim milk 3011 was dissolved in raw milk 8001 with a fat content of 5.21, homogenized and sterilized, and lactic acid bacteria starter was added to this for 5.21.
-Inoculate,...=4. The culture was statically cultured at 30°C until it became OK, and then cooled to 10°C. Add sucrose 909 and each stabilizer listed in Table 1 to water 11011, mix with heat, add the mixture obtained, heat to 40°C, homogenize -L, 120°C 4
The mixture was subjected to ultra-high temperature sterilization for seconds, homogenized aseptically, filled aseptically into a container, and stored at room temperature for one month, and the formation of aggregates was observed from the outside.

The results are shown in Table 1 below, and it can be seen that the formation of aggregates was prevented only by the combination of UHM pectin and PGmu.

Table 1 Example Dissolve 30ml of skim milk powder in 800ml of raw milk with a fat content of 3.2ml and sterilize it using a conventional method or after homogenization.
After inoculating 5174, static culture was performed until pi (4.0), and cooling was performed.

Mix 1 sucrose 90 Kr KUHM Pectin SKI% PG, dissolve in water 1104, heat to 80°C,
After holding for a minute, the mixture was cooled to obtain a mixed solution.

After mixing the intoxicated milk and the liquid mixture, the mixture was heated to 40°C, homogenized, and subjected to ultra-high temperature sterilization treatment at 120°C for 4 seconds, followed by aseptic homogenization and aseptic filling.

The product was stored at room temperature for 6 months without the formation of aggregates.
It wasn't corrupt either.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Scope of Claims] 1. Fermented milk, sugars, and ultra-high methoxy pectin and alginate propylene glycol ester as stabilizers are mixed and homogenized, and then ultra-high temperature instant sterilization is performed to aseptically homogenize the product. A method for producing a yogurt drink that can be stored for a long time at room temperature, which is characterized by chemical treatment and aseptic filling. 2 Ultra high methoxy pectin is 11 to 1.0 chi,
Flopylene glycol ester alginate is α05
A method for producing a tart beverage according to claim 1, which is used for the production of a tart beverage according to claim 1. The method for producing a yogurt drink according to claim 1, wherein - of the ultra-high temperature instant sterilized product is 55 to 4.5.