KR880002177B1 - Process for beverage of acid milk - Google Patents

Abstract

An acid beverage is manufd. from milk. Thus, a mixt. contg. 150 kg skim milk and 40 kg dextrose was treated with 250,00 units of enzyme to degrade phospholipid at 37↿C for 30 min. The resulting mixt. was sterilized and fermented at 37↿C for 6 days by inoculating Lactobacillus casei. The broth was mixed with sterilized sugar soln. and flavor to give final product.

Description

Preparation of Acidic Oil Beverages

The present invention relates to an improvement of a method for producing an acidic beverage. In this case, the term “acid oil drink” refers to a fermented milk as lactic acid bacteria, or a solidified oil homogenate obtained by acidification by adding an organic acid or a suitable processing thereto (for example, addition or dilution, sterilization, etc. of fruit juice, sweetener, flavor, etc. It means that the nonfat milk solids concentration is less than 8% in the beverage made from the above).

In general, beverages obtained from solidified oil homogenates (including acidic milk beverages with low solids concentrations) are unstable in their physical properties, and suspended solidified milk proteins precipitate during preservation and whey. 분리) It is easy to cause separation.

These apparently obvious changes are regarded as alterations by the consumer, resulting in a significant drop in commodity value.

For this reason, various attempts have been made to obtain acidic beverages with good stability, but none of them have reached a complete solution. for example,

① The method of stabilizing sugar content at high concentration is not applicable except for concentrated liquids such as diluting when drinking.

② Stabilization by adding CMC or gelatin often lowers the product value by increasing product viscosity.

③ The method of stabilizing by desalting by electrodialysis, ion exchange resin, gel reverse and reverse osmosis has problems such as loss of active ingredient, difficulty in bulk processing and low efficiency.

④ The method of stabilization by removing the precipitate by heat sterilization of the culture after lactic fermentation (Japanese Patent Publication No. 49208) has a problem that a separate process such as centrifugation and filtration must be installed to remove the precipitate. In addition, since lactic acid bacteria are killed, it is not applicable to the production of live bacterial lactic acid bacteria beverages.

Since many of them must be used as a target of stabilization and the like, for this reason, a new problem arises, such that the utility was lacking.

Therefore, the present inventors have conducted research to find a more effective and easy acidic beverage stabilization method. As a result, the phospholipid in the raw material oil is involved in any form in the formation of precipitates from the acidic beverage. I found out what I was doing.

As a result of further research, it was found that by treating the raw oil as a specific phospholipidase, hydrolyzing the phospholipid in a specific site can significantly improve the stability of the acidic oil product. Thus, the present invention has been completed as described in detail below.

In the production method of the acidic milk beverage according to the present invention, those obtained by treating oil as a type A or C type phospholipid enzyme as raw material oil are used. Currently known phospholipidases are classified into four types from type A to type D due to the specificity of the cleavage site of the phospholipid molecule, but those effective for improving the stability of acidic beverages are limited to types A and C. Treatment as a D-type has no effect. However, type B can be used together with type A because it tends to slightly increase the treatment effect by the type A enzyme when used in combination with type A.

Herein, the four types of phospholipidases described above will be briefly described. Type A is an enzyme that cleaves fatty acids of any of the first and second phospholipids and converts them into lysine-type phospholipids, while B is a lysotype-phospholipid It is an enzyme that acts on and releases the fatty acids of the remaining one or two positions. Type C is an enzyme that cleaves the phosphate group at the 3rd position and releases residues such as choline and serine that are bound to the phosphate group. D type releases only the residues of choline and serine without cutting the phosphate group. Is an enzyme.

It is thought that such difference in enzyme activity is involved in the presence or absence of the effect expression of this invention in some form.

Hereinafter, simply referred to as an enzyme means a phospholipid enzyme of type A or C used in the production method of the present invention.

In the production method of the present invention, the enzyme treatment of the raw material oil is carried out as follows. The raw material oil to be treated is not particularly required to be subjected to concentration adjustment as long as it is approximately 30% by weight of nonfat milk solids (wt%, the same as below). pH is also good as unadjusted in the case of ordinary crude oil. The amount of enzyme used is appropriately determined according to the amount of phospholipids in the raw material oil, and the preferred amount of enzyme is usually 25-500 units per kg of milk with 8% nonfat milk solids, provided the most suitable pH and The amount of enzyme that liberates 1 μM of water-soluble or fatty acid in 1 minute at α-phosphatidyl choline at an appropriate temperature is 1 unit.). The treatment temperature is suitably 30-40 ° C.

Under such conditions, the amount of phospholipid is treated to be 0.17% or less, preferably 0.1% or less, based on the nonfat milk solids.

In the case where the enzyme to be used has toxicity, such as type A or some type C enzymes, the enzyme may be immobilized by any means, and the enzyme and the raw material oil may be completely separated after the type of treatment, or the non-toxic after treatment. Anger is necessary. Thus, usually Bacillus. It is preferable to use a non-toxic one, such as type C enzyme produced in Seleus bacteria.

The enzyme treatment as described above may be performed before heat sterilization (for lactic acid fermentation, etc.) of the raw material oil, or may be performed later. Even in the case of using non-toxic enzymes, it is desirable to lose the activity of the enzymes by heating after the type of enzyme treatment.

The production method of the acidic milk beverage according to the present invention is not different from the ordinary method except for using the oil subjected to the enzyme treatment as described above as a raw material. That is, in the case of producing a lactic acid bacterium beverage, the fermented milk obtained by inoculating and fermenting a starter is homogenized, and then a suitable sweetener, flavor, fruit juice, dilution water and the like are added.

When acidic beverages are prepared by adding organic acids regardless of lactic acid fermentation, they are decomposed in organic acids such as lactic acid and citric acid or acidides such as glucono-δ-lactone. Once the solidified card is formed, it is homogenized and processed in the same way as for lactic acid beverages.

The product according to the method of the present invention is good in stability because sediment is hardly generated even after standing for a long time.

On the other hand, there is no deterioration in the flavor or the value of the product by the enzyme treatment, and the enzyme treatment can be easily performed without any technical difficulties. Therefore, according to the present invention, since the phospholipid content is large, even a product having good stability can be easily and reliably manufactured even by using an oil which is easy to give an unstable product. Hereinafter, the present invention will be described with reference to Examples.

In addition, the meaning of the symbol in each table | surface in an Example is as follows.

-: No precipitation or very little.

+: There is a clear distinction of precipitation.

+++: Almost all of the oil solids precipitate.

Example 1

150 kg of skim milk powder (0.25% phospholipid) and 40 kg of glucose are dissolved in water to make the total amount 999ι.To this, 250,000 units of C-type phosphatase (dissolved in 0.1 M acetic acid buffer pH of pH 6.0) are added. It was made to react for 30 minutes as 37 degreeC.

This enzyme treatment decomposed 45% of the phospholipids. Subsequently, after heat sterilization, the starch of Lactobacillus casei was inoculated and fermented at 37 ° C. for 6 days to homogenize the obtained oil as a homogeneous pressure of 50. Separately, 600 kg of sugar was dissolved in water and heat sterilized with a total amount of 700 ι.

The coagulated milk homogenization solution and the sugar solution were mixed, and again, 2400 sterile water and flavoring were added to prepare a lactic acid bacterium beverage. In addition, lactic acid bacteria beverages (control products) were prepared in the same manner as described above except that the raw materials were not subjected to enzyme treatment for comparison. A positive lactobacillus beverage was charged into a bottle of a capacity of 65 ml and left standing at 5 ° C., and the result of the precipitation production was the same as in the first table.

[Table 1]

Example 2

180 kg of whole milk powder (0.30% of phospholipid content) and 20 kg of grape clusters are dissolved in water to make the total amount 999 L, to which 300,000 units of C-type phospholipid enzyme (dissolved in 1 L of 0.1 M acetic acid buffer pH 6.0) are added. The reaction was carried out at 37 ° C. for 1 hour.

Then heat sterilized at 100 ° C. for 60 minutes and then lactobacillus. Casey and lactobacillus. The incubator was inoculated for 2 days by inoculating a starter of Hellbergus. The resulting acidity (ml number of 0.1 N caustic soda solution required to neutralize 1 ml of fermentation solution) was homogenized with 2.8 pH 3.7 coagulated oil at a homogeneous pressure of 150 kg / cm3, and separately prepared sugar syrup, flavoring and juice were added to lactic acid bacteria A beverage stock solution was obtained.

This stock solution was diluted with appropriate sterile water to prepare a lactic acid bacteria beverage having a nonfat milk solids concentration of 1%, 3% or 5%. In addition, lactic acid bacteria beverages (controls) were prepared in the same manner as described above except that the raw materials were not subjected to enzyme treatment for comparison. The result of observing the sedimentation production state by leaving these lactic acid bacteria beverages at 5 ° C. for political storage is shown in Table 2.

[Table 2]

Example 3

160 kg of skim milk powder (0.25% of phospholipids) was dissolved in water to make a total amount of 1000 ι. To this, 300,000 units of C-type phospholipidase (dissolved in 500 ml of 0.1M acetic acid buffer solution at pH 6.0) were added and 37 ° C. The reaction was carried out for 1 hour.

This enzyme treatment decomposed 50% of the phospholipids. Subsequently, this was heat sterilized at 100 ° C. for 30 minutes, and then 50 kg of glucose-δ-lactone was added and stirred well, followed by standing for 3 hours at 37 ° C. to form a card. The solidified oil obtained was homogenized at a homogeneous pressure of 150 kg / cm 3, and sugar syrup, flavoring and juice were added to obtain an acid milk beverage stock solution. This stock solution was diluted with appropriate sterile water to produce a dairy oil beverage having a nonfat milk solids concentration of 1%, 3% or 5%.

In addition, acid oil beverages (control products) were prepared in the same manner as described above except that the raw materials were not subjected to enzymatic treatment for comparison. These acid oil beverages were statically preserved at 5 ° C., and the result of observing sediment formation was as shown in Table 3.

[Table 3]

Claims (1)

Fermented milk as lactic acid bacteria or homogenized coagulated oil obtained by acidification by addition of organic acid, and further subjected to any processing to produce acidic milk beverages. A process for producing an acidic beverage, characterized in that it is used as a decomposing enzyme.