JPS6029465B2 - Acidic protein drink composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a delicious acidic protein drink composition that is rich in nutrients and has a favorable viscosity, and more particularly, is based on a proteinaceous substance, such as an acidulant such as fresh milk or fruit juice. ,to this,
This invention relates to a delicious and nutritious acidic protein drinking composition that skillfully utilizes the properties of methoxyl vectin and has a palatable sticky texture.

Traditionally, sour milk drinks have been produced in Japan for a long time, but they are made by inoculating sterilized skim milk with lactic acid bacteria and carrying out lactic acid fermentation.The lactic acid fermentation coagulates casein, which is then mechanically dispersed and emulsified. , which is made by adding a large amount of sugar.

This lactic acid drink requires a long time to produce, including lactic acid fermentation, and is not ready-to-eat. In addition, acidic gel-like milk foods using methoxyl vectin have recently been developed and are on the market, but this is a dessert food that takes advantage of the property of methoxyl vectin becoming gel-like through reaction with divalent metal ion compounds. However, the product is in the form of a so-called gel and must be scooped out with a spoon. The present inventors conducted research in search of a new solid instant dessert that is neither liquid nor solid, and found that methoxyl vectin at a relatively low concentration of 0.1 to 0.6% is a proteinaceous substance and Through the interaction with calci-myone, they succeeded in obtaining a composition that exhibits a viscous consistency with a pleasant mouthfeel similar to yogurt drink in the acidic pH range of 3.5 to 5.0.

The present invention uses 1 to 10% of proteinaceous substances, 0.1 to 0.6% of methoxyl vectin, and 1 to 3% of methoxyl vectin.
% divalent metal ion compound, 1-10% sweetener, acidulant sufficient to adjust the pH of the final product to 3.5-5.0,
This is an acidic protein drink composition having a viscosity of 3.5 to 5.0 and containing a water content of 80 to 95% and a substantial amount of a coloring agent and a flavoring agent.

All percentages in the present invention indicate weight percentages. The proteinaceous substance used in the present invention is preferably milk, whole milk powder, skim milk powder, etc. containing sufficient calcium ions and/or magnesium ions, but also fermented milk obtained by lactic acid fermentation of milk protein, egg white, soy milk, etc. , isolated soybean protein, etc. can also be used.

As methoxyl vectin, high methoxyl vectin or low methoxyl vectin is used, and the content of methoxyl vectin in acidic protein drinks is 0.05-0.3% by weight for high methoxyl vectin, In the case of lubectin, it is 0.1-0.6%. As the divalent metal ion compound, calcium phosphate, calcium citrate, magnesium phosphate, and other calcium or magnesium compounds are used as food additives, and the amount thereof is required to be 1 to 3% of the above-mentioned toxylvectin. It is said that However, when using milk, whole milk powder, etc. containing calcium or magnesium compounds as described above, it is not necessary to add them. Acidulants include organic acids such as citric acid, malic acid, lactic acid, tartaric acid, succinic acid, and acetic acid; inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, and carbonic acid; and orange juice, apple juice, and concentrated fruit juice containing these acids. etc. may be used alone or in appropriate combination. The amount is enough to make the final product pH 3.5 to 5.0,
In the case of only organic acid, 0.3-0.5% is added.
If only an organic acid is used, the pH of the final product is likely to change and the quality of the product is unstable, so it is desirable to add a certain proportion of organic acid salts to provide a buffering effect for the purpose of stabilizing the base. Sodium citrate, sodium fumarate,
Sodium malate or the like is used. Liquid sugar as a sweetener,
Sugars such as sugar, fructose, glucose, and invert sugar are used, but other sweeteners such as stevioside can also be used. The amount of sweetener added is 1 to 2%, but it can be a little less if natural fruit juice is used. Other strikes. Natural colorants such as Perry pigment, Kidrenin C, 6-carotene, and natural red color are added according to preference, and in some cases, it is desirable to add a pigment stabilizer such as Techno Helper to adjust the color tone. Flavoring agents such as strawberry flavor may also be used. The method for producing the acidic protein beverage of the present invention is in powder form.

Sugars, methoxyl vectin, organic acids, etc. are mixed in powder,
Add water to this and heat it to make a homogeneous solution, add coloring, flavoring, natural fruit juice or fruit pulp, etc. to this, add a protein substance such as milk and stir, or add a certain amount of methoxy to water. A method in which methoxyl vectin is added to make a methoxyl vectin aqueous solution, and then an acidulant, a sweetener, a divalent metal ion compound, a proteinaceous substance, a coloring agent, and a flavoring agent are added and stirred sequentially or simultaneously. After adding water and heating to dissolve methoxyl vectin, it is lyophilized to form a dry powder, which is then added with acidulant, coloring agent, flavoring agent,
There is a method of adding a valent metal ion compound, a powdered proteinaceous substance, etc., mixing the powder to form a form suitable for storage, and adding cold water and stirring when desired. When using milk, etc., the divalent metal ion compound and proteinaceous substance are removed from the above powder mixture, and the mixture is made into a powder mixture, and when drinking, depending on the taste of cold fresh milk, an appropriate amount of fruit pulp is added and stirred. This is an extremely preferable method because it allows you to enjoy fresh milk deliciously. Although the acidic protein drinking composition of the present invention obtained by this good method has an acidic pH of 3.5 to 5.0, no acid coagulation of the protein occurs and no syneresis phenomenon is observed. It is thought that the interaction between the divalent metal ion compound and methoxyl vectin produces a very palatable consistency (stickiness).

The acidic protein drinking composition of the present invention is a highly nutritious drink, and especially those made with fresh milk and fruit pulp are good for health.
It is a new type of health drink that is rich in natural flavor and is easy to enjoy. Next, experimental examples and examples of the present invention will be shown.

Experimental example Sugar 560 times, citric acid 20 times, sodium citrate 3 times
evening, sodium fumarate 5 evenings, salt 15 evenings, and 0~
87.5% (1.4%) of high methoxyl vectin "Pectin HM-1" is mixed into powder, 364M of water is added and mixed, and heated at 60℃ for 1 hour to form a uniform solution. I got it.

Next, 159 parts of "Strawberry Flavor" and 5 parts of "Natural Let Color" were added and dissolved. Of these, 25 days were taken and 130' of commercially available milk (moisture 88%) was cooled.
, 3.3% fat, 2.8% milk protein, and 4.2% lactose) and stirred gently to prepare an acidic protein drink composition.
The relationship between the amount of high methoxyl vectin added and the liquid properties of the obtained product is shown in the table below. By adding 0.05 to 0.6% of high methoxyl vectin, appropriate viscous properties can be obtained. I can see that it will happen. Table ★1: Large separation due to acid coagulation (after 30 minutes)
Slight separation (〃) No separation (〃) Example 1 Granulated sugar 350 ml, high methoxyl vectin 14.4
Mix 8.6 liters of citric acid, 2.4 liters of sodium citric acid, and 3.6 liters of sodium fumarate in powder for about 20 minutes, add 188 ml of water to this, heat to 55 oz, and mix evenly with a candle. A solution was prepared.

After cooling, 168 g of liquid sugar, 50 g of strawberry 1' concentrated juice, and 200 g of strawberry jam were added and mixed in a stirrer to obtain a methoxyl vectin-containing composition. When the above composition No. 25 was added with cold fresh milk No. 130 and lightly stirred, an acidic protein drink with a viscous consistency and a very good taste was obtained.

When this acidic protein drink was subjected to a sensory test by a panel of 20 trained people, it was found to be good for health, rich in natural taste, and easy to enjoy. Furthermore, even when this product was left at room temperature for 30 minutes after being prepared, no syneresis phenomenon due to acid coagulation of the protein was observed. Similarly, if you add 25 grams of the above composition to 130 grams of fermented milk (commercially available powdered fermented milk dissolved in 130 grams of water) instead of fresh milk and stir, it will be the same as when using milk. A refreshing and delicious beverage was obtained.

Example 2 Strawberry milk was made by blending commercially available medium-sized strawberries, 10 grams of sugar, and 400 grams of commercially available milk in a household mixer.

Next, granulated sugar 350g, low methoxyl vectin 3g
0 water was added to 230 °C of water, mixed and heated to 6000 °C to form a homogeneous solution.

Add this to commercially available strawberry juice (1/mother farm striped fruit) 200
In the evening, commercially available Strawberry Jam 200, Strawberry Flavor 9.0 and Strawberry Color 0.3 were added and stirred thoroughly. When 25% of this was taken and mixed with 130% of the above strawberry milk, a very natural and thick drink was obtained. Example 3 Calcium acetate from the methoxyl vectin-containing composition 25 obtained in Example 1 was added for 0.2 evening, and to this was added commercially available soy milk "Soina (straight)" 130 manufactured by Gibbon Food Co., Ltd.
By adding and stirring, a refreshing drink with a thick texture was obtained.

Claims (1)

[Claims] 1. Proteinaceous substance 1-10%, methoxyl pectin 0.1
~0.6%, 1-3% 2 for methoxyl pectin
a valent metal ion compound, 1 to 10% sweetener, an acidulant sufficient to bring the pH of the final product to 3.5 to 5.0, 80 to 95% water, and substantial amounts of coloring and flavoring agents. An acidic protein drinking composition having a viscosity at a pH of 3.5 to 5.0. 2. The acidic protein drinking composition according to claim 1, wherein the proteinaceous substance is milk.