JPS61149041A - Preparation of acidic milk drink - Google Patents

Abstract

PURPOSE:To obtain a milk drink having acidic taste and excellent stability and flavor, by adding an aqueous slurry of defatted milk powder to an aqueous solution of carboxymethyl cellulose sodium salt adjusted to a specific pH. CONSTITUTION:A carboxymethyl cellulose sodium salt (CMC) used as a dispersion stabilizer is dissolved in water together with sugar, salt, flavor, colorant, etc., to obtain an aqueous solution of CMC having a concentration of about 0.1-5wt%, and the pH of the solution is adjusted to 2.5-5.0 by adding an aqueous solution of an organic acid such as citric acid, malic acid, tartaric acid, lactic acid, etc., or their mixture. Separately, defatted milk powder is dispersed in water to obtain an aqueous slurry of defatted milk powder having a concentration of 0.5-10wt%. The slurry is added to the pH-controlled CMC solution under agitation. Since the pH of the resultant acidic milk drink becomes higher than the pH of the CMC solution by the pH-buffering action of defatted milk powder, the pH may be readjusted with an aqueous solution of an organic acid or fruit juice.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to the production of a milk beverage that has a sour taste, is stable, and has an excellent flavor.

(Prior Art) Many acidic milk drinks have been manufactured by adding organic acids and fruit juices to skim milk powder.

Skim milk powder, the raw material for which is the main component, is casein, and when the isoelectric point of casein, that is, the pH, is 4.5 to 5.0, it will violently agglomerate and precipitate, and as the pH moves away from the isoelectric point, it will agglomerate. It has the property that it is difficult for this to occur.

Most commonly produced acidic milk drinks have a pH of 3.5 to 4.5 to give them a sour taste, and casein is still susceptible to aggregation and precipitation under these acidic conditions. Therefore, dispersion stabilizers such as carboxymethyl cellulose sodium salt (hereinafter abbreviated as CMC), propylene glycol alginate, and pectin are usually added to maintain the dispersed state of casein.

The conventional method for producing acidic emulsion using CMC as a dispersion stabilizer is to mix an aqueous slurry solution of skim milk powder and an aqueous CMC solution under pH conditions near neutrality, homogenize the mixture, and then add an organic acid or fruit juice or both. to adjust the pH and give it a sour taste.

It is known that casein aggregates in the pH range from 3.5 to 45, and maintains a stable dispersion state in the neutral range. It seems to be generally adopted because it is considered to indicate behavior.

(Problems to be Solved by the Invention) CM that can be used as a dispersion stabilizer in a method in which an aqueous slurry solution of skim milk powder and an aqueous CMC solution are mixed in a neutral region and then made acidic by adding an organic acid or fruit juice.
C has a limited degree of substitution (DS) of 0.8 to 1.1 and a relatively low viscosity of 1% aqueous solution of about 30 to 40 cps. CMC0, which has a higher viscosity, is more effective in stabilizing the dispersion of casein;
C increases the viscosity of acidic milk beverages, resulting in only sticky beverages, so it is not generally used.

In this way, in the conventional manufacturing method, the D of CMC that can be used is
It is generally known that the range of the optimum addition amount of CMC to improve the dispersion stability of casein is extremely narrow, in addition to the limited S and viscosity. However, it was necessary to add the appropriate amount accurately.If the amount added is more or less than the optimum amount, casein will coagulate and precipitate, which has the drawback that the dispersion tube and stabilizing effect of CMC cannot be achieved.

(Means for Solving the Problems) As a result of extensive research into the mechanism of action of CMC to stabilize the dispersion of casein, the present inventor found that, in the conventional production method, a slurry aqueous solution of skim milk powder and a CMC aqueous solution were mixed in a neutral region. When mixed, it was noticed that the casein agglomerated, and then the agglomerated casein was redispersed in the next acidification step, and an aqueous slurry solution of skim milk powder was added to and mixed with the CMC aqueous solution that had been made acidic in advance. The present invention was achieved based on the discovery that the dispersion stability of casein can be essentially improved.

That is, the present invention relates to the production of an acidic milk beverage, which is characterized in that an aqueous slurry solution of skim milk powder is added to and mixed with a water bath solution of carboxymethyl cellulose sodium salt whose pH is adjusted from 2.5 to 5.0 with an organic acid or fruit juice. It's a method.

The CMC used in the present invention can be selected from a wide range of commercially available products in terms of degree of substitution (DS) and viscosity, but usually the DS is in the range of 0.4 to 1.5, preferably 0.6 to 1.2. A range is used. CMC with a DS of 0.4 or less is not soluble in water, and CMC with a DS of 1.5 or more is difficult to economically produce. There are no restrictions on the viscosity of bamboo, and it can be selected depending on the properties of the desired acidic milk beverage, but CMC having a 1% aqueous solution viscosity of 3 to 100 cps is usually used.

CMC, which is a dispersion stabilizer, is dissolved in water with cooling substances such as sugar, salt, flavoring, and coloring to make a 0.1 to 5% CMC aqueous solution, and then mixed with citric acid, malic acid, tartaric acid, lactic acid, etc. The pH is adjusted from 2.5 to 5.0 by adding and mixing an aqueous solution of an organic acid, fruit juice, or a mixture thereof.

On the other hand, an aqueous slurry solution of skim milk powder is prepared by dispersing skim milk powder in water in an amount of O1s to 10% by weight, and this is added to and mixed with the CMC aqueous solution whose pH has been sub-adjusted while stirring.

In this case, due to the PH buffering ability of skim milk powder, the PH of the resulting acidic milk beverage will be higher than the PH of the CMC aqueous solution, so the PH may be further adjusted by adding an organic acid water bath solution or fruit juice.

Finally) 10 heat sterilization is performed to obtain the final acidic milk beverage product.

The amount of CMC added as a dispersion stabilizer varies depending on the amount of skim milk powder used, but is 0.1 to 2% by weight based on the total acidic milk beverage.

(Effects of the Invention) The acidic milk beverage produced by the method of the present invention has excellent dispersion stability, and has a wide range of optimum addition amount of CMC.
Even if the amount of C added is increased, the phenomenon of reagglomeration and precipitation does not occur, and the control of the manufacturing process and workability are excellent. Also, you can use C
There is a wide range of MC DS and viscosity, and there is an advantage that CMC can be selected and used to adjust the target viscosity of the final acidified milk beverage.

(Example) Next, the present invention will be specifically explained with reference to Examples.

[Conventional manufacturing method]

CMC1.2-6g, salt 0.24g and sugar 40
g in 160 g of water, while separately 12.8 g of skim milk powder was dispersed in 160 g of water. This skim milk powder slurry aqueous solution was added to and mixed with the CMC aqueous solution, and a 10% aqueous citric acid solution was added to the skim milk powder-CMC mixed aqueous solution with stirring to adjust the pH to 40 to 42, and the pH was adjusted to 40 to 42.
An acidic milk drink is prepared by adding gH bacteria in an oil bath for 0 minutes.

[Production method of the present invention]

CMC1,2-6I, salt 0.24 g and sugar 40
g is dissolved in 160 g of water, and a 10% citric acid water bath solution is added thereto and stirred to prepare a CMC water bath solution with a pH of 3, Q to 40. 12.8 to this CMC acidic aqueous solution,? Add and mix skim milk powder dispersed in 160 g of water.

The pH of the skim milk powder-CMC mixed aqueous solution is higher than that of the CMC acidic aqueous solution due to the PH buffering ability of skim milk powder, and the pH is 4.
It becomes 3-4.5. PH of skim milk powder-CMC mixed aqueous solution
To finely adjust the temperature to 40-42, a 10% citric acid water bath version was added and mixed, and the mixture was heated at 95°C for 30 minutes in an oil bath to produce an acidic milk drink.

Five types of CMC with different viscosity and DS were used (・, Acidic milk drinks made by the two methods mentioned above were allowed to stand at 20°C for 24 hours, and then optical Wet E <'$4 was used to test the acidic milk drinks. The dispersion stability of casein was evaluated by measuring the particle size of casein.The results are shown in Table 1.

From Table 1, the particle size of the casein particles in the acidic milk beverage made by the production method of the present invention is smaller than that of the conventional method, and the dispersion is well stabilized, and the effect of the amount of GCM C added is small. It is clear that

Claims (1)

[Claims] Adjust the slurry aqueous solution of skim milk powder to PH2 with organic acid or fruit juice.
．． A method for producing an acidic milk beverage, which comprises adding the acidic milk to an aqueous solution of carboxymethyl cellulose sodium salt adjusted to a concentration of 5 to 5.0 and mixing.