JPS6012930A - Preparation of acidic milky drink - Google Patents

Abstract

PURPOSE:In preparing an acidic milky drink containing a specific amount of fatless milk solid matter, using a stabilizer, to prepare an acidic milky drink having improved turbidity, showing no precipitate, having improved stability, by adding citric acid to it in a specific temperature range. CONSTITUTION:Skim powdered milk, skim milk, or de-fatted condensed milk containing sugar is used to give 0.05-2wt% final concentration calculated as fatless milk solid matter, and it is dissolved and blended with a stabilizer such as cellulose sodium glycolate, propylene glycol alginate, pectin, etc. to give 0.1-1wt% final concentration. The blended solution is heated to 50-100 deg.C, at this temperature an acidic substance such as citric acid, lactic acid, phosphoric acid, etc. directly or in a solution with a proper concentration is added to the blended solution to give 0.1-2wt% final concentration. The prepared acidic milky drink has improved turbidity and no precipitate.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a stable sour milk beverage that has good turbidity and is free from sediment.

Conventionally, when making acidic milk drinks, it has rarely been possible to make an acidic milk drink that is almost transparent and has no sediments by solubilizing proteins. On the other hand, precipitates formed in acidic milk beverages exhibiting clear turbidity (the more turbid an acidic milk beverage is, the richer it feels). In this way, there was a strong relationship between good turbidity and the ability to eliminate precipitation.

The present invention has succeeded in producing a stable acidic milk beverage with good turbidity and no sediment, and has also succeeded in producing an acidic milk beverage with good turbidity with a small amount of non-fat milk solids. It was successfully manufactured.

Conventionally, when adding acid to dairy products such as skim milk powder and skimmed milk, the method used was to lower the temperature of the dairy product solution and then add all the acid. However, when the non-fat milk solids content is low in acidic milk beverages produced using this method, no precipitation is observed even if the temperature of the dairy product solution is lowered and acid is added; It becomes a drink. On the other hand, 9+! ? If the milk solid content is low, for example, 2% (by weight, the same applies hereinafter) or more, a good slurry (pi) can be obtained, but a precipitate will form. As described above, it is not possible to produce a stable acidic milk beverage with good turbidity and no precipitate by the conventional method.

Also, in the conventional method, when adding acid, the temperature of the milk component had to be lowered to below 50°C, whereas
The process of the present invention does not require the use of such a double beam - therefore, the present invention is an industrially advantageous process.

The dairy products used in the present invention include skim milk powder, skim milk, skim sweetened condensed milk, and whey. Of course, milk, full-fat sweetened condensed milk, full-fat evaporated milk, or whole-fat powdered milk containing milk fat may be substituted for these.

The non-fat milk solid content is preferably 0.05 to 2%.

This is because if it is less than 0.05%, there will be less @reaction, and if it exceeds 2%, precipitation may occur in the obtained product.

Next, any anionic polymer may be used as the stabilizer. For example, cellulose glycolic acid,
The amount of propylene alginate l) call ester used is usually 0. Use in the range of 1-1%.

If the amount of stabilizer is less than 0.1%, precipitation tends to occur in the target product. Moreover, if the amount used exceeds 1%, the viscosity becomes high and the beverage becomes unsuitable.

The acidic substance used may be any of citric acid, lactic acid, golic acid, tartaric acid, acetic acid, adipic acid, other organic acids, or inorganic acids such as phosphoric acid, etc., or can be obtained from fruit pulp. Fruit juices may also be used.

The amount used is usually in the range of 0.1 to 2% as an acid,
] is in the range of 4.3 to 2.5.

Next, the present invention will be explained in detail. Using skim milk powder, skim milk, and skim sweetened condensed milk, the final concentration is 0.00 as nonfat milk solids.
5 to 2%, and stabilizers such as sodium licorice, alginate phlopylene gellicol ester, pectin, and other stabilizers to a final concentration of 0.5% to 2%. Add and dissolve to a concentration of 1 to 1%. This mixture is heated to 50 to 100°C, and at that temperature, acidic substances such as citric acid, lactic acid, phosphoric acid, etc. are added as they are.
Alternatively, prepare a solution with an appropriate concentration and add so that the final concentration is 0.1 to 2%. The obtained acidic milk beverage has a good t5 degree and no sediment is observed. When treated with acidic substances such as citric acid, lactic acid, phosphoric acid, etc., the target product does not have a good #'1 degree when heated at or below 50°C.

Next, the present invention will be explained in detail based on experimental examples.

Experimental method 1: Dissolve 0.05 to 2 parts (weight, same below) of skim milk powder in water at room temperature, and add 21.3 parts of high fructose sugar (solid content 75%) to make the total amount 60 parts. (1 side) 2 Stabilizer 0. 1~
Dissolve 1 part in 70'C water to make a total amount of 40 parts. (2 liquids) Mix liquid 31 and liquid 2 and mix for about 20 minutes by stirring at about 6 orpm.

4. Add 2 to 4 parts of acid as a 50% aqueous solution while stirring. The total amount is LOo. 2 to 104 copies.

Experiment 1. Range of Non-Fat Milk Solid Content The range of non-fat milk solid content was tested to find a range of non-fat milk solid content for producing an acidic milk beverage that is stable and has a good @ degree.

The stabilizer contains 0.3% IJum of cellulose glycolic acid.
The acid used was 0.4% of a 50% solution of citric acid, and the acid was added at two temperatures: 30'C and 90'C.

Table 1 Range of non-fat milk solids ±; Very slight precipitation 10; Precipitation + ←; Explanation of conspicuous precipitation... Absorbance is 72 (indicates the value at lnm (the same applies below)).

Table 1J Non-fat milk solids content ranges from 0.05 to 2%, and a method in which acid addition is carried out at 90°C exhibits good sales. However, when the non-fat milk solids content exceeds 2%, precipitation becomes noticeable, and 0.0
If it is less than 5%, the effect of turbidity depending on the temperature of acid addition is weak, so the non-fat milk solids content is suitably in the range of 0.05 to 2%.

Experiment 2. Types of acidic substances that can be used An experiment was conducted to determine the difference depending on the type of acid added.

0.3% 11um of ID fiber tricholic acid as a stabilizer
The non-fat milk solid content used was 0.7% skim milk powder. Acid was added at 0.4% as a 50% solution, and the addition temperature was 90''C and 30'C.

Table 2 Types of usable acidic substances :115@Shrinking orange juice was added at 4%.

According to Table 2, the acidic substance can be either an organic acid or an inorganic acid, and by adding acid at 90°C, an acidic milk drink with a good temperature can be obtained.

Experiment 3 Addition of acid h] Capable amount I experimented with acid nails that can be added.

As the stabilizer, 0.3% of cellulose glycolate was used, and as the non-fat milk solids, 0.67% of skim milk powder was used. A 50% solution of citric acid was used as the acid, and the addition temperature was 90''C and 30°C.

Table 3 Amount of acid that can be added From Table 3, the amount of acidic substance that can be added is 008 to 008 as citric acid.
Experiment 4 Acidic milk beverages that are stable up to 4% and have a good temperature by setting the temperature of ridge addition to 90°C Experiment 4. The effective temperature of the manufacturing vessel was tested.

As the stabilizer, cellulose sodium glycolate was used at 3%, and as the non-fat milk solids, skim milk powder was used at 07%. A 50% solution of citric acid was used at 0.4% as the acid, and the temperature at which it was added was 10 to 100°C.

Table 4. Addition temperature of acidic substance From Table 4, it is considered that the acid may be added at a temperature of 50 to 100°C in order to obtain a suitable temperature.

Experiment 5 Availability of stabilizers j1 It was confirmed that adding an acidic substance to a stabilizer that can be used as a stabilizer increases turbidity and that '&''>'+i.

The stabilizers used were cellulose 1-lium glycolate, hectin, and propylene glycol ester alginate/I/, and the non-fat milk solid content was skim milk powder. A 50% solution of citric acid was used as the acid, and the addition temperature of the acid was 2 m at 90°C and 30°C.

Table 5 Results with various stabilizers Table 5 shows cellulose sodium glycolate, pectin,
90°C for propylene glycol alginate etc.
By adding acid, it becomes a stabilizer for acidic milk drinks that are stable and have good turbidity.

Of course, any stabilizer that can be used as a stabilizer for acidic milk beverages can be used.

The amount of stabilizer to be used depends on the amount of non-fat milk solids, but it can usually be used in the range of 0.1 to 1%. For example, if the non-fat milk solids content is 0.05%, the stabilizer is 0.1%.
Also, when the non-fat milk solids content is 2%, the amount of stabilizer used is 1%.

Addition of flavoring, coloring, preservatives, and other substances commonly used in beverages is optional.

Next, examples will be described.

Example 1 0.57F skim milk (equivalent to 0.05Y skim milk powder) was stirred and dissolved in 48.48 ml of water at room temperature, and 16ii'e of granulated sugar was further dissolved. Next, pectin 0.1?
was stirred and dissolved in 80°C hot water 89.9F, and heated at 80°C for 10
Stir for a minute. Mix the skim milky lotion and pectin solution 1.
The mixture was stirred gently for 0 minutes. The mixture was warmed to 100°C (boiling), 0.5 ml of a 10% aqueous solution of adipic acid was added, and the mixture was stirred well. Sterilized at 85°C for 30 minutes. This acidic milk drink remained stable and had good turbidity even after three months.

Example 2 3.96P of sweetened skim condensed milk (equivalent to 1.2z of skim milk powder) was dissolved in 43.04ii' of water at room temperature, and the solid content was further reduced to 75%.
of high fructose sugar 137 was added and mixed well. Next, propylene glycol alginate Jvlii'i80°C
39 LiK was dissolved in hot water with stirring, and the mixture was stirred for 80° ClO minutes. The sweetened skimmed condensed milk and the alginate furopylene gellicol ester solution were mixed and gently stirred for 20 minutes. 6
0 ” Warm at -1'1 Ct and add 50% solution of lactic acid to 0.4
ml was added and stirred well. The acidic milk beverage sterilized at 85°C for 30 minutes was stable and had good turbidity even after 3 months.

Example 3 0.72 g of skim milk powder was stirred and dissolved in 59.29 g of water at room temperature, and o.o.i.7 of a natural sweetener thaumatin preparation was added. After stirring for 10 minutes, the temperature was raised to 50°C with a reed to ensure complete dissolution. Next, cellulose glycolic acid l-'Jum0
3? Stir and dissolve in i%39.71i' at 80°C,
Stirred for 0°CIO minutes. The above skimmed milk powder and cellulose glycolic acid solution were mixed and gently stirred for 15 minutes. 90°
The temperature was raised to C, and 411 t of a 50% solution of citric acid was added, followed by thorough stirring. Sterilized for 30 minutes. This was an acidic milk drink that was stable even after three months and had a good @reaction.

patent applicant Sanei Chemical Industry Co., Ltd.

Claims (1)

[Claims] When obtaining an acidic milk beverage containing 0.05 to 2% non-fat milk solids and using cellulose sodium glycolate and other anionic polymers as protective colloid substances for milk protein, citric acid and other acidic substances are used. A method for producing an acidic milk beverage, characterized in that the temperature at the time of addition is 50 to 100°C.