JPS6055094B2 - Mixes for sparkling milk drinks and foaming acidic milk drinks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a foamed milk drink mix, more specifically,
The present invention relates to a sparkling milk drink mix that forms a sparkling drink by shaking briefly in a container.

Traditionally, sparkling dairy drinks, such as milkshakes, are prepared by stirring milk with sweeteners such as sugar, eggs, flavorings, and water in a mixer or shaking in a shaker. However, it is not suitable for making and drinking at home because the mixing and preparation of raw materials is complicated. Also, powdered instant milkshake is commercially available, but when you add water or milk to it and shake it before drinking, it will foam and form foam, but the foam is in poor condition, especially when the foam is not liquid. Since foam is formed only on the surface of the liquid and not penetrated into the liquid, the quality of the resulting beverage is significantly inferior to that of the original milkshake, which contains foam even inside the liquid.

Furthermore, milkshakes sold at coffee shops, fast food restaurants, etc. are made by cooling and stirring the mix using equipment such as shake makers or soft ice cream freezers to increase the so-called overrun. The substrate is a mixture of mixed milk for foamed milk drinks, skim milk powder, sweetener and water, and one or two of powdered soy protein, wheat protein and egg white are used as foaming agents. It is a mix made by mixing the above and one or more of carrageenan, fur-cerelan, and agar as stabilizers, and if necessary, fragrances, colorants, etc. may be further mixed.

Among the above stabilizers, use of carrageenan and furcerelan is particularly desirable in terms of foam stability and ease of use. When preparing this mix, add 30 to 5% by volume of milk (regular milk with an average milk fat content of about 3.5% and an average milk solids content of about 8%), skim milk powder, and powdered milk. The amount used is 2 to 8% by weight based on the entire mix, and an appropriate amount of sweetener and troweled sugar is added to this, and about 5% of water is added and mixed based on the entire mix. Use as a substrate.

At this time, if the amount of milk used is too small, the milk fat derived from milk will be reduced and the flavor will be poor, while if it is too large, the foaming power will be reduced. Preparation of this substrate requires mixing milk, skim milk and sweetener with water using a mixer such as a milk mixer when using powdered or granular forms such as caster sugar or granulated sugar as the sweetener. In view of the above-mentioned current situation, the inventor of the present invention investigated how to easily make foamed milk drinks such as milkshakes, and found that by simply shaking the container for a short period of time, the foamed foam can be uniformly distributed inside the liquid. The inventors have succeeded in preparing a mix that can form a well-mixed beverage with good mouthfeel, leading to the present invention.

That is, an object of the present invention is to provide a mix that can form various foamed milk drinks of good quality simply by shaking in a container.

The present invention will be explained in detail below.

The present invention mainly relates to foamed milk drink mixes whose main substrates are milk and skim milk, foamed acidic milk drink mixes whose main substrates are milk, skim milk, fruit juice, or acidulants, and lactic acid bacteria cultures. Covers yogurt-type foamed acidic milk drink mixes as substrates.

Next, I will explain these mixes step by step.

(stomach) This may be carried out by dispersing it into a mixed solution.

Further, when liquid sugar or a sucrose-mixed isomerized sugar solution is used as a sweetener, it is preferable to mix the liquid sugar or sugar solution with a mixture of milk, skim milk powder, and water and heat to dissolve.

Next, apply the foaming agent to the substrate at 0% for the entire mix.
．． Add and mix in a concentration of 1 to 5% by weight, and similarly add the stabilizer in a concentration of 0.01 to 1J by weight,
Mix.

If the amount of foaming agent used is lower than the above range, the foaming power (overrun) of the sparkling milk beverage will be insufficient, and on the other hand, even if it is higher, the foaming power will not increase in proportion to the amount used. However, it should be noted that this may actually have a negative effect on the flavor of the beverage.

In addition, the stabilizer has the function of stabilizing the foam generated by the foaming agent and improving its quality, so that homogeneous foam is stably formed not only on the surface of the beverage but also inside the liquid for a considerable period of time. be effective. Note that if the amount of the stabilizer used is too low than the above range, foam stability and modification cannot be obtained, while if it is too high, the texture and flavor of the beverage will be impaired.

After adding and mixing the foaming agent and stabilizer to the substrate as described above, after adding a small amount of flavoring agent and coloring agent as necessary, heat sterilization and homogenization according to the conventional method, and cool it to make a beverage. Mix for use.

This mix exhibits a pH of 6.2-6.8. Next, preferred blending ratios of this mix will be illustrated. 'mouth-day
1) Mix for foaming acidic milk drinks A foaming agent is mixed into a mixture of milk, skim milk powder, and water in the same manner as the mix in (a) above, and one of carrageenan, furcerelan, and agar is added as a stabilizer. Mix one or more of pectin and carboxymethyl cellulose (CMC) with one or two of them, add fruit juice or acidulant to the resulting mixture, mix, and further as necessary. Add fragrance, coloring, etc. to make a mix.

Since this mix exhibits an acidic pH of 4.5 to 6.0 due to the addition of fruit juice or acidulant, pectin or CMC may be used as a stabilizer in addition to those selected from carrageenan, furcerelan, and agar 1. is necessary.

That is, since the stability of foamed foam is poor in an acidic region, the stability of foam in an acidic region is improved by adding pectin or CMC, or both. That is, in the mix for acidic milk drinks using fruit juice or acidulant, pectin or CMC or both are further added and mixed in an amount of 0.01 to 1.0% by weight based on the entire mix to the mix (a) above.

It should be noted that if the amounts of pectin and CMC used are lower than the above range 1, it will not be sufficient to maintain stable foam in the acidic region, while if the amounts are higher, the flavor of the beverage will be impaired. In addition, when preparing this mix, milk, skim milk, sweetener, foaming agent, and each stabilizer listed above are dispersed and dissolved in water, and fruit juice or acidulant (e.g. citric acid, tartaric acid) is added to the resulting mixture. , lactic acid, malic acid, etc.), and if necessary, fragrances, colorants, etc. are added, and the product is heat sterilized, homogenized, and cooled in a conventional manner.

In this case, when liquid sugar or sucrose-mixed isomerized sugar solution is used as a sweetener, these sweeteners are mixed with the above mixture other than the sweetener and dissolved by heating, and the resulting mixed solution is heated at a temperature of 30°C or less. It is preferable to gradually add fruit juice or acidulant at a similar temperature after cooling to . The mix thus obtained exhibits a pH of 4.5 to 6.0.

Next, preferred blending ratios of this mix will be illustrated.・
→ Mix for foaming acidic milk drinks containing lactic acid bacteria This mix is for yogurt-type foaming acidic milk drinks using lactic acid bacteria culture as a substrate.

To prepare this mix, add a lactic acid bacteria culture (lactic acid bacteria starter) obtained by a conventional method to a mixed solution in which sweeteners, foaming agents, and stabilizers similar to those used in the mix described above are dispersed and dissolved in water. This is carried out by mixing the mixture, adding fruit juice, fragrance, coloring, etc. as necessary to this mixture, mixing, heat sterilizing, homogenizing, and cooling. That is,
Since this mix is also acidic (pH 3.8 to 4.5), it is necessary to use pectin and CMC as stabilizers in addition to those selected from carrageenan, furcerelan and agar. In addition, a thickener such as guar gum or locust bean gum may be added to this mix if necessary. Next, preferred blending ratios of the mix will be illustrated. Each of the above-mentioned mixes (a) to (c) according to the present invention contains 50 to 70
After filling to % by volume, the container is sealed and served in a refrigerated state for drinking.

When drinking these mixes, fill the container with your bare hands in a 20~3Q8? By shaking for a while,
Since it forms a sparkling milk drink or a sparkling acidic milk drink, it can be drunk directly from the container or through a straw. Each drink formed in this way has bubbles evenly pushed into the liquid, so there is no powdery texture like that found in conventional instant powder milkshakes, and the bubbles are pushed to the surface of the liquid. The result is a milkshake-like beverage with a better mouthfeel compared to a beverage made solely from the milkshake.

In particular, according to the present invention, it is possible to provide acidic beverages such as those containing various fruit juices and yogurt types that have stable and uniform foam. Next, the results of testing the foaming stability and texture of the foamed milk drink and foamed acidic milk drink obtained from the mix according to the present invention and a conventional instant powder milkshake are shown.

As seen in the above test results, all beverages made from the mix of the present invention have stable foam and good palatability even after 3 brews, but with commercially available mixes, the liquid and foam disappear after 5 minutes. Separation was observed, bubbles were poorly absorbed into the liquid, and in addition, the taste was not good.

As described above, the present invention has the advantage that it is possible to provide a milk-based beverage of good quality and rich in milkshake-like properties by simply filling a container and shaking it by hand for a short time.

Examples of the present invention are shown below.

Example 1 Preparation of raw materials for foaming milk drink mix: Skim milk powder, soybean protein, carrageenan, and wheat starch are mixed together in the above mixing ratio, and milk, sucrose-mixed isomerized sugar, and water are added to this mixture. After dispersing each raw material in water, it is heated to 65°C to dissolve it.

Flavoring agent and fragrance 200fI/100k are added to the resulting mixed solution.
9 and a colorant added in a ratio of 50'/100k9 were instantaneously sterilized at 120°C for 2 seconds, homogenized at 150k91 cIt, and cooled to below 10°C to obtain a mix. Example 2 Preparation of mix for foaming acidic milk drink containing fruit juice Combination of raw materials: Skim milk powder, soybean protein, carrageenan, wheat starch and pectin are mixed together in the above mixing ratio, and milk and sucrose are mixed into this mixture. After adding high fructose sugar and water and dispersing each raw material in water, it is heated to 65°C and dissolved.

After cooling the resulting mixed solution to 30°C, strawberry juice was gradually added, and then 200g/100k9 of fragrance and 50y/100k9 of coloring were added.
After instant sterilization at 20°C for 2 seconds, homogenize with 150k91c1i and cool to below 10°C to obtain a mix. Example 3 Preparation of foaming acidic milk drink mix containing lactic acid bacteria culture.Blend of raw materials: Wheat protein, furceleran, pectin, guar gum, and wheat starch are mixed together in the above proportions, and this mixture is dispersed and dissolved in water. Next, sucrose-mixed isomerized sugar is mixed with this.

The resulting mixture was heated to 65°C to dissolve and then heated to 30°C.
The lactic acid bacteria starter is added and mixed, then the strawberry juice is gradually added, and the flavoring agent is added at 150 ml.
f/100kg and coloring agent 20y/100kg were added, and after instant sterilization at 120℃ for 2 seconds, 150k91c
Homogenize at r1 and cool to below 10°C to obtain a mix. After filling each of the mixes obtained in the above examples to a predetermined container volume of 50 to 7%, the container is sealed and refrigerated, and when the container is shaken by hand for about 0 seconds before drinking, it foams and foams. An acidic milky beverage was obtained in which the liquid was uniformly absorbed into the interior of the liquid. Each of these beverages had a good mouthfeel with only slight separation of foam and liquid even after 3 servings.

Claims (1)

[Scope of Claims] 1. A mixture consisting of milk, skim milk powder, sweetener and water as a substrate, containing at least one selected from the group consisting of soybean protein, wheat protein and egg white as a foaming agent, A mix for a foamed milk drink, characterized in that it contains at least one stabilizer selected from the group consisting of carrageenan, furcelleran, and agar. 2. The substrate is a mixture of milk, skim milk powder, sweetener, fruit juice or acidulant, and water, and contains at least one foaming agent selected from the group consisting of soy protein, wheat protein, and egg white, and A foaming acidic milk drink characterized by containing as a stabilizer at least one member selected from the group consisting of carrageenan, furcelleran, and agar, and at least one member selected from the group consisting of pectin and carboxymethyl cellulose. mix for. 3 Based on a mixture consisting of lactic acid bacteria culture, sweetener and water, containing at least one foaming agent selected from the group consisting of soybean protein, wheat protein and egg white, and containing carrageenan, farcellan and agar. A mix for foaming acidic milk drinks containing lactic acid bacteria, characterized in that it contains at least one stabilizer selected from the group consisting of pectin and carboxymethylcellulose as a stabilizer.