JPS5820180A - Preparation of protein-containing acidic drink - Google Patents

Abstract

PURPOSE:To prepare a protein-containing acidic drink free from the formation of an insoluble agglomerate, by adding sucrose fatty acid ester to a drink. CONSTITUTION:In preparing a drink containing 0.1-5.0w/w% protein in the final product, having a pH of <=4.2 comprising protein such as milk, soybean milk, defatted milk, etc. as raw materials, obtained by lactic acid bacteria treatment or adding an organic acid to it, a sucrose fatty acid ester having a HLB value of >=13 and high hydrophilic nature is added to the raw materials in such a way that the amount of the ester is 0.003-0.5w/w% based on the final product. Palmitic acid, stearic acid, oleic acid, etc. may be cited as the fatty acid of the ester, and a monoester, diester, or triester or their mixture may be used as the ester. When heat sterilization is carried out, it is added before heating. A saccharide, fruit juice, and other additive can be added to the drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing a protein-containing acidic beverage that does not produce insoluble aggregates.

Demand for protein-containing acidic drinks has been increasing in recent years due to their nutritional value and rich taste.

However, since proteins are unstable under acidic conditions, this beverage is prone to protein-derived aggregates. The occurrence of aggregates not only deteriorates the appearance, but also creates a strange feeling in the drinkable container, resulting in a lack of refreshing sensation.

Therefore, various techniques have been developed to prevent the generation of aggregates in conventional protein-containing acidic beverages.

For example, thickeners such as gelatin and gums or sugars are added to increase the viscosity and specific gravity, thereby preventing the formation of protein-derived precipitates.

Furthermore, by extremely lowering the pH of the solution, the protein is rendered soluble, thereby preventing the generation of suspended matter derived from the protein. However, these existing techniques are not completely effective in preventing protein aggregates, and are accompanied by deterioration in flavor due to increased viscosity and acidity.

The present inventor has arrived at the present invention as a result of research aimed at developing a protein-containing acidic beverage that eliminates the above-mentioned drawbacks and prevents the generation of aggregates for a long period of time. That is, the present invention involves adding a sucrose fatty acid ester with an HLB of 13 or more to an acidic beverage of 0.1 to s, o'@1 at 0.003 to 0.5°C to an acidic beverage of H4.2 or less. Not only does it have excellent palatability, but
This is a method for producing protein-containing acidic beverages that does not generate aggregates.

The present invention will now be described in detail.

The protein in the protein-containing acidic beverage according to the present invention may be of animal or plant origin, and may not be pure protein; it may include protein-containing whole milk such as animal milk or soy milk;
Skimmed milk can also be used, and it may be used alone or in combination with two or more different types of different proteins.

Protein content should be between 0.1 and 50'4% in the final product. If it is less than 0.1 μ, the flavor cannot be expected to have the rich window characteristic of tan/liquid, and if it is more than 5.0 μ, the viscosity increases and the flavor lacks refreshing feeling.

The pH of acidic drinks must be below pH 4.2.

pf (at pH 4.2 or higher, the cooling sensation characteristic of acids does not occur and is not preferable in terms of taste).As long as the pH is 4.2 or lower, it can be appropriately selected depending on the properties of the beverage.

The pH can be adjusted by producing an organic acid through fermentation of lactic acid bacteria, or by adding an organic acid such as lactic acid or citric acid, or by using a combination thereof.

Next, the sucrose fatty acid ester used in the present invention refers to sucrose and fatty acids such as palmitic acid, stearic acid, and oleic acid, or a mixture thereof, and has an HLB of 13 or more. Must. Here, HLB refers to the balance between hydrophilicity and hydrophobicity, and is an index indicating whether a surfactant is more likely to be hydrophilic or hydrophobic. Sucrose fatty acid esters having an HLB of 13 or higher are generally highly hydrophilic surfactants.

Sucrose fatty acid esters with an HLB of 13 or higher blend well with water and protein in beverages. Therefore, sucrose fatty acid esters tend to come into close contact with proteins and form a micelle state, which is thought to inhibit the mutual bonding of proteins and prevent the generation of aggregates. On the other hand, HL
Sucrose fatty acids of B13 or lower are not compatible with the water and proteins in the beverage and cannot prevent the generation of aggregates.

The amount of sucrose fatty acid ester added is 0.
If it is within the range of 003~o, 5vX1%, it is possible to prevent the generation of aggregates. Sucrose fatty acid ester 0.0
Addition of less than 0.3% will not prevent the generation of aggregates, and addition of more than 0.5% will not only cause the precipitation of the sucrose fatty acid ester itself, but will also cause the unpleasant odor peculiar to sucrose fatty acid ester to be added. It is sometimes felt and is not pleasing to the taste.

The timing of addition of the 7-yosaccharide fatty acid ester can be selected as appropriate during the manufacturing process. However, even if the 7-yosaccharide fatty acid ester is added after the mutual binding of proteins has already occurred, its effect can no longer be expected and it is impossible to prevent the formation of aggregates. Therefore, if the acidic beverage of the present invention is to be heat sterilized, the sucrose fatty acid ester must be added before heat sterilization. This is because heating increases the mutual bonding of proteins, making it easier to form aggregates.

In addition to proteins, organic acids, and sucrose fatty acid esters, the protein-containing acidic beverages used in the present invention include sweeteners such as sucrose, fructose, or glucose, and various other fruit juices.
It is also possible to add oils and fats, fragrances, pigments, etc., and even carbon dioxide gas. The present invention is applicable to both concentrated beverages that are diluted with water for drinking, and beverages that are consumed as is without dilution. Therefore, the sugar content can be appropriately selected depending on the properties of the beverage.

In the present invention, the presence or absence of heat sterilization does not matter, but since the beverage of the present invention contains nutritious protein,
In order to maintain the preservative effect for a long period of time, it is desirable to perform heat sterilization treatment.

Thus, by carrying out the present invention, it is possible to produce a protein-containing acidic beverage that can prevent the generation of aggregates for a long period of time without impairing the flavor and in an extremely simple manner.

Experimental example Sucrose 1000P was dissolved in skimmed milk 15007'.

Next, this solution was divided into 250P;
5J' was added and dissolved. Each sugar emulsion has 3.0 citric acid as an acidulant! After adding, bring the total amount to 1000F with water.
And so. The pH at that time was 3.4.

Next, each solution was heat sterilized at 95°C for 3 minutes,
The mixture was filled into a transparent glass container, and the generation of aggregates was observed. The results are shown on the next page.

-: A large amount of aggregates formed +: Aggregates formed - 2 No aggregates were formed. As can be seen from this experimental example, no effect of preventing aggregates could be found unless it was a sucrose fatty acid ester with an HLB of 13 or higher.

Example 1 Skim milk powder (derived from cow's milk) 1007' and sucrose 1200J
After dissolving ' in 10007' of water, 0.57' of sucrose fatty acid ester of HLB 16 (Ryoto Sugar Ester P-1670, manufactured by Ryoto Co., Ltd.) was added and dissolved.

Next, lactic acid bacteria-fermented milk (skimmed milk with a solid content of 9%) was added to this sugar emulsion at 37°C using Lactobacillus puligalicus.
Fermented milk with a lactic acid acidity of 2 and o%ts obtained by fermentation at C for 24 hours) 120P, citric acid 301, and a small amount of lemon flavor were added, and the total amount was made toxy with water.

This beverage was sterilized at 90°C for 5 minutes and filled into containers.

No aggregates were observed in the packaged product for a long period of time, and the flavor was good.

Example 2 Sucrose fatty acid ester with HLB 13 (Ryoto Sugar Ester P-1370, manufactured by Ryoto Co., Ltd.) 0.3
K5+ was added and dissolved in 10 parts of milk and 2 parts of water and 34 parts. Next, 45Kp of sucrose, tKy citric acid, 10Kp of s-fold concentrated apple juice, and a small amount of apple flavor were added to the vaginal fluid, and the mixture was heated at 80°C.
The mixture was sterilized for 5 minutes to produce a concentrated milk protein-containing fruit juice drink.

No aggregates were observed in this beverage over a long period of time.

Example 3 Soybean protein powder (protein content 90g) 34P1
Sugar 1007', HLB 15 sucrose fatty acid ester (manufactured by Ryoto Co., Ltd., Ryoto Seeger Ester 8-1
570) 0.67' was dissolved in 2001 water to obtain a soybean protein sugar solution. 6 parts of citric acid and 2 parts of lumon flavoring were added to the vaginal fluid, and water was added to obtain a drink of 10007'.

Next, this beverage was allowed to absorb carbon dioxide gas in a sealed container, and then filled, making it possible to obtain a carbonated beverage containing soybean protein in which no aggregates were observed.

Agent Kazutaka Omura

Claims (1)

[Claims] pH 4.2 containing 0.1-5.0-h protein
In the following acidic beverage, ) (a method for producing a protein-containing acidic beverage characterized by adding 0.003 to 0.5% of sucrose fatty acid ester having an LB of 13 or more.