JPS6144449B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a novel dry beverage mixture composition for use in producing a milk beverage with a low pH, and a method for producing the same.
This acidified milk beverage is stable at pH below the isoelectric point of milk protein (approximately PH5) by controlling coagulation. A major problem in producing acidified milk beverages is that the amount of acid required to impart the desired sour taste results in excessive precipitation of milk proteins. Lowering the PH below the isoelectric point of the milk proteins causes the milk to form excessive curds, and the prior art limits the use of acidulants when using milk beverages, especially dry mixtures. Sour milk systems are generally intended for pudding or yogurt rather than beverage systems or require special process conditions or ingredients to prevent coagulation. For example, US Pat. No. 3,692,532 to Sienckenberg et al. describes a milk juice drink. However, the milk must first be mixed with sugar and carboxymethyl cellulose (CMC) and allowed to stand for at least 10 minutes before adding the juice. Furthermore, these prior art techniques are unsuitable for producing dry beverage mixture compositions that can be reconstituted with milk or water (in which case the milk solids are in the dry mixture). The present invention relates to a dry beverage mixture composition that can be rapidly and easily reconstituted to produce a stable acidic milk beverage that does not deteriorate after being left for a relatively long period of time. The present invention provides a method of combining a readily soluble substrate with CMC, wherein the CMC is readily soluble when dispersed in an aqueous solution (i.e., milk or water), and the edible acid is present in an amount effective to bring the PH of the milk beverage to less than about 5. The present invention relates to a dry beverage mixture composition for use in milk beverages consisting of: Preferred substrates are sugar or milk solids. By rapidly dissolving CMC, i.e. forming a colloidal dispersion more rapidly than when the gum is not applied to a readily soluble substrate, milk coagulation occurs even when the acidity of the beverage is below the isoelectric point of the milk protein. and card formation is adjusted. CMC becomes readily soluble or dispersible (ie, has an increased ability to form dispersions more rapidly) when applied to a readily soluble substrate. When the substrate and CMC are placed in milk or water, the applied CMC more easily and quickly forms a colloidal dispersion because the substrate dissolves easily, so that the CMC can control the coagulation of milk. CMC can be applied to substrates in many ways depending on the type of substrate. For example, CMC and the substrate and if desired other components of the dry mixture (e.g. acids, sweeteners,
etc.) can be mixed together in solution, then spray-dried or freeze-dried, and ground. Alternatively, the substrate and CMC can be mixed in an amount of water suitable to create adhesion between the CMC particles (preferably microparticles) and the substrate particles. However, if the gum is applied to the substrate, it will work against the rate of dissolution of the dry mix composition and thus prevent milk from coagulating.
Lumping that interferes with the action of CMC
Otherwise, care should be taken to avoid caking. The readily soluble substrate is included in the beverage made from the dry composition in an effective amount to disperse the CMC. The substrate is a sugar that easily and rapidly dissolves in aqueous solution (e.g. sucrose,
(glucose, lactose), milk solids, etc. and any one of a number of substrates compatible with the desired (eg, flavor, consistency, texture, etc.) beverage. When using sucrose as a substrate to disperse CMC, a minimum level of 7 parts sucrose to 1 part CMC is generally desirable to effectively disperse the CMC and allow the CMC to form rapidly and easily into a colloidal dispersion. . The CMC is included in an amount effective to stabilize the milk beverage below the isoelectric point of the milk protein, ie, at a PH level below about 5. The preferred minimum effective use level of CMC is about 0.15% by weight of the reconstituted milk beverage when the mixture is reconstituted with whole milk. The maximum usage level is limited by the desired taste, consistency and texture of the beverage. Although the particle size of the CMC is not critical, for the CMC to have a greater tendency to disperse in milk or water, the particle size is practically smaller, preferably less than about 270 mesh on a standard US sieve. Preferable because it is small.
The viscosity of CMC is generally determined by the consistency of the desired beverage, but low viscosity CMC is preferred because it is generally more dispersible (forming colloidal dispersions) due to its lower viscosity. Edible acids that can be used include citric acid, malic acid, fumaric acid, lactic acid and adipic acid. The edible acid is included in an amount effective to adjust the pH of the milk beverage to below the isoelectric point of the milk protein, ie less than about 5. A PH level of less than 3 is preferred for stable beverages for taste considerations, although a PH of about 3 is a preferred low level. Although milk or milk solids are not necessarily components of a dry beverage mixture composition, when reconstituted, the dry mixture is a milk beverage, i.e., milk is the predominant component (approximately 50% or more).
and generally must produce a milk beverage that is within the range of 50 to 90% by weight of the reconstituted beverage. This means that when a dry beverage mix composition is reconstituted with milk or a dry mix is reconstituted with water, the dry mix contains milk solids such that milk (in liquid form) is still the main ingredient. It means to contain enough. The milk may be of any suitable type, such as skimmed milk, whole milk, nonfat milk solids, reconstituted milk, etc., depending on the desired beverage type. Preferably, the dry beverage blend composition includes a natural or synthetic sweetener. Sucrose is a sugar that is a readily soluble substrate and is a preferred sweetener. Examples of other sweeteners that can be used are glucose, lactose, corn syrup solids, edible saccharine salts, dipeptide salts, and the like. The sweetener level used is determined by taste considerations, but sucrose levels of about 8-10% by weight of the reconstituted beverage are preferred. The dry beverage blend composition may also contain desired additional ingredients such as flavors, colorants, emulsifiers, bulking agents, etc., which can be used in methods and levels known to those skilled in the art. These additional ingredients can be used in the dry mixture to imitate the taste and appearance of natural fruits or plants in the prepared beverage. Preferably the dry beverage mixture composition is in powder form to facilitate dissolution of the substrate and CMC in the milk, water or mixture used to reconstitute the dry mixture. Generally about 15-30g of dry beverage mix composition is 170g
Reconstituted with 6 oz (ml) of milk. When milk solids are included in the dry mixture, generally about 30 to 50 grams of the mixture is reconstituted with 170 ml (6 ounces) of milk or water. After reconstitution, the sour milk beverage is ready for consumption. One unique factor of the present invention is that there is no necessary holding step between the addition of gum and milk and the addition of acid.
Dry beverage blend compositions are particularly suited for easy reconstitution by the consumer. Because the consumer does not have to follow any complicated process to prepare the beverage;
Simply add the correct amount of milk or water and stir. example

Table: Sugar and color were dry mixed for 2 minutes using a ribbon mixer, then water was added and mixed for approximately 5 minutes at room temperature. CMC was then added and mixed for 2 minutes. Additional acids and flavors were added and mixed for approximately 5 minutes. The product was reconstituted in milk with a spoon. Thus, approximately 21 g of product was thoroughly mixed with 170 ml of whole milk in a pot. A strongly flavored beverage with desirable dextre and flavor was obtained. No milk curdling or curd formation was observed upon standing and storing the beverage. example

[Table] CMC (1.5 parts) and whole milk (13% solids) chilled at approximately 5℃
220 parts and the mixture is then spray dried at an injection temperature of about 150°C and a discharge temperature of about 70-80°C. Then dry mix with the remaining ingredients. The dried product was reconstituted with water at a ratio of 1 part product to 4 parts liquid. A strongly flavored beverage with desirable flavor and texture was obtained. No curdling or curd formation of the milk was observed upon standing or storing the beverage. example

[Table] CMC (1.5 parts) and mono- and diglycerides (1.5 parts)
part, foam control) was dispersed in 220 parts of whole milk (13% solids) in a high shear mixer at room temperature (approximately 25° C.) for approximately 2 minutes (just enough time to disperse the CMC).
The remaining ingredients were mixed for an additional 2 minutes. The mixture was then lyophilized and ground. The dried product was reconstituted with milk at a ratio of 1 part product to 4 parts liquid. A strongly flavored beverage with desirable flavor and texture was obtained. No coagulation or curd formation was observed upon standing or storing the beverage.

Claims (1)

[Claims] 1. When a dry beverage mixture composition used for a milk beverage is reconstituted with water or milk, the liquid milk is used in the reconstituted beverage.
50% or more by weight of a dry beverage blend composition comprising: a. carboxymethyl cellulose applied by mixing the carboxymethyl cellulose and the substrate with an amount of water suitable to effect attachment between the carboxymethyl cellulose particles and the substrate particles; a readily soluble substrate containing carboxymethylcellulose, the amount of this readily soluble substrate being such that the carboxymethylcellulose is readily solubilized when dispersed in an aqueous solution, and the amount of carboxymethylcellulose is such that when reconstituted at a pH of less than about 5, the amount of the readily soluble substrate is such that the milk beverage The composition as described above, characterized in that it comprises an amount of edible acid that stabilizes, modulates coagulation and curdling, and b. an amount effective to bring the PH of the milk beverage to less than about 5 when reconstituted. . 2. The composition according to claim 1, wherein the substrate is a sugar. 3. The composition of claim 2, wherein the sugar is mixed with water and then the carboxymethyl cellulose is mixed. 4. The composition according to claim 3, which contains milk solids. 5. The composition according to claim 1, wherein the substrate is milk solids. 6. Composition according to claim 1, in which 1 part by weight of carboxymethyl cellulose is applied to at least 7 parts by weight of sugar. 7. The composition according to claim 1, wherein the acid is citric acid. 8. The composition of claim 1, wherein the effective amount of carboxymethylcellulose is at least about 0.15% by weight of the reconstituted milk beverage. 9 a. A readily soluble sugar containing carboxymethyl cererose applied by mixing carboxymethyl cellulose and sugar with an amount of water suitable for effecting adhesion between carboxymethyl cellulose particles and sugar particles, an amount of this easily soluble sugar; When carboxymethylcellose is dispersed in an aqueous solution,
the amount of carboxymethylcellulose that, when reconstituted at a pH of less than about 5, stabilizes the milk beverage and controls coagulation and curdling; and b. 1. A method of making a dairy beverage, comprising reconstituting with milk a dry beverage blend composition containing an effective amount of edible acid to provide a pH of less than about 5. 10 a. A readily soluble milk solid containing carboxymethyl cellulose applied by mixing the carboxymethyl cellulose and the milk solid with an amount of water suitable for effecting adhesion between the carboxymethylulose particles and the milk solid particles; The solid amount is the amount that can be easily solubilized when carboxymethylcellulose is dispersed in an aqueous solution.
The amount of carboxymethylulose is an amount that stabilizes the milk beverage and controls coagulation and curdling when reconstituted at a PH of less than about 5, and b. reconstituting with water or milk a dry beverage mixture containing an effective amount of edible acid to provide
Milk drink manufacturing method. 11. When a dry beverage mixture composition used for a milk beverage is reconstituted with water or milk, the liquid milk accounts for 50% or more by weight of the reconstituted beverage, and the dry beverage composition contains a. carboxymethyl cellulose and a substrate. a readily soluble substrate containing carboxymethyl cellulose applied by mixing them together in solution and drying this solution, the readily soluble substrate being present in an amount that readily dissolves the carboxymethyl cellulose when dispersed in an aqueous solution; The carboxymethylcellulose is present in an amount that stabilizes the milk beverage and modulates coagulation and curdification when the beverage is reconstituted to a pH of less than about 5; b. A composition as described above, characterized in that it consists of an amount of edible acid effective to provide. 12 The substrate is milk solids, claim 1
Composition according to item 1. 13 Claim 12 contains a sweetener
Compositions as described in Section. 14 The acid is citric acid, Claim 1
Composition according to item 1. 15. The composition of claim 11, wherein the effective amount of carboxymethylcellulose is at least about 0.15% by weight of the reconstituted milk beverage. 16 a A readily soluble substrate comprising carboxymethylcellulose applied by mixing carboxymethylcellulose and the substrate together in a solution and drying this solution; when this readily soluble substrate is dispersed in water, the carboxymethylcellulose is readily dispersed. carboxymethylcellulose is present in an amount that is soluble and stabilizes the milk beverage and modulates coagulation and curdling when the milk beverage is reconstituted at a pH of less than about 5; 1. A method for producing a milk beverage, comprising reconstituting with milk a dry beverage composition comprising an amount of edible acid effective to bring the pH of the milk beverage below . 17 a. A readily soluble milk solid containing carboxymethylulose applied by mixing carboxymethyl cellulose and milk solid together in a solution and drying this solution, which readily soluble milk solid, when dispersed in an aqueous solution, forms carboxymethyl cellulose. is present in an amount that is readily soluble and when the milk beverage is reconstituted at a pH of less than about 5, carboxymethylcellulose is present in an amount that stabilizes the milk beverage and modulates coagulation and curdling, and b when reconstituted. A process for producing a milk beverage, comprising reconstituting with water a dry beverage composition comprising an amount of edible acid effective to bring the pH of the milk beverage to less than about 5.