TWI655908B - Milk-based acidified beverage and method of production thereof - Google Patents

Abstract

The present invention provides an acidic milk beverage which can effectively suppress the water-out phenomenon which is generated after freezing and melting of an acidic milk beverage having a specific low sugar content, and which has an excellent appearance at the time of eating and a method for producing the same. The acidic milk beverage of the present invention contains milk, soybean polysaccharides and water, and the fat-free milk solid content is 0.1 to 1.0% by mass, the sugar content is 0.5 to 1.7 (°Bx), and the pH is 3.6 to 4.2. After at least a part of the frozen portion is frozen, a part or all of the frozen portion is melted and then eaten, in particular, it is suitable for filling in a frozen beverage product having a highly transparent container.

Description

Acidic milk beverage and method of producing the same

The present invention relates to an acidic milk beverage which is prepared by freezing at least a part of a beverage and then melting a part or all of the frozen portion, and a method for producing the same, and more specifically relates to an effect which can be effectively suppressed after the melting An acidic milk beverage which has a water-repellent phenomenon of an acidic milk beverage and which has an excellent appearance when consumed, and can prevent a decrease in the value of the product, a method for producing the same, and a method for suppressing the water-off phenomenon of the acidic milk-based beverage.

In order to resist the heat, the drink is often frozen and then consumed. In order to meet such demands, a variety of products that are ready to be consumed while being slowly melted together with the container have been sold. Further, even in the case where freezing is not expected, a part or all of the beverage may be frozen due to temperature unevenness in the refrigerator. Therefore, after at least a part of the beverage is frozen, it is an important subject to preserve the value of the product after melting, after melting part or all of the frozen portion and then packaging the beverage.

At present, especially low-calorie, low-sugar drinks are known to be supplemented in summer. When water is supplied, it is possible to drink large amounts without having to take extra calories, and because of the low osmotic pressure, a temporal change in flavor is less likely to occur during melting.

The foods and beverages which have been previously proposed to be frozen are, for example, disclosed in Patent Document 1, which allows the beverage to uniformly contain fine ice crystals while being frozen, and has a soft and smooth texture at room temperature or refrigerated. A smooth drink that can be directly consumed in a liquid state. The smoothie-like beverage can be directly consumed from the drinking port of the PET container even after a long period of time after being taken out of the freezer. In order to produce a PET bottled beverage of such a beverage, the document 1 contains a polysaccharide system containing one or more sugars, pectins, and soybean polysaccharides selected from the group consisting of glucose, maltose, dextrin, and sugar alcohol. Stabilizer, and the blending amount is a composition that satisfies specific conditions.

Patent Document 2 proposes a composition for a smoothie-like beverage containing a sugar containing a starch sugar, and a Dextrose Equivalent (DE) value (glucose equivalent value) of the saccharide, a soluble solid fraction of the beverage, and a viscosity of the beverage satisfying specific conditions. .

Patent Document 3 proposes a cohesive food material and a viscous material which are precipitated in order to prevent a difference in specific gravity due to freezing, and a food material which is formed by ice crystallization in a small nucleus and which can be circulated at a normal temperature, which is a conventional room temperature circulation form. The cold drink has a better quality cold drink.

For example, the so-called soy polysaccharides and pectin are commercially available under the trade name "Ice Crystal Smoothie Grape" (manufactured by SANGARIA Co., Ltd.) and the trade name containing soybean polysaccharides. "Calbes that is good after freezing" (made by Calpis).

However, Non-Patent Document 1 discloses that when milk is stored frozen for a long period of time, the milk protein is unstable and precipitates. In general, milk proteins contained in milk beverages and the like may cause precipitation and aggregation due to the influence of pH and long-term storage, and there is a problem of stability. For example, in Non-Patent Document 2, HM pectin having a viscosity-increasing property and high hydration property, CMC, soybean polysaccharide, etc. have been proposed for the stability of the milk protein and the technique for inhibiting the aggregation of the milk protein and other components. Polymer compound. In addition, the document also states that the pH optimum for HM pectin is 3.7 to 4.2, the pH optimum for soybean polysaccharides is 3.3 to 3.7, and the soybean polysaccharide is used at a lower pH than pectin.

Patent Document 4 proposes a method for producing a milk-containing acidic milk beverage which does not substantially cause aggregation or precipitation during long-term storage, and which has excellent flavor and good storage stability, and uses soybean polysaccharides and pectin.

Prior technical document Patent literature

Patent Document 1: JP-A-2007-330216

Patent Document 2: JP-A-2008-11835

Patent Document 3: Japanese Laid-Open Patent Publication No. Hei 11-155490

Patent Document 4: JP-A-2001-190254

Non-patent literature

Non-Patent Document 1: Series <Food Science> Milk Science, (There are shares Limited) Asakura Bookstore, issued on March 10, 1996, p.52

Non-Patent Document 2: Latest. Soft drink, (limited stock) Guanglin, issued on September 30, 2005, p.367-368

According to the research of the team of the present invention, it has been found that even in the beverages which are consumed after freezing and melting, the acidic milk beverage having a low sugar content has a significant change in appearance due to the phenomenon of water separation after melting, and the value of the product as a result is lost. It is also known that this phenomenon is more likely to occur when the calorie of the acidic milk beverage is lower. Further, it is known that once the acidic milk beverage has undergone the phenomenon of water detachment, even if the container is shaken afterwards to disperse the milk protein, the water detachment phenomenon reoccurs over time.

An object of the present invention is to provide an acidic milk beverage which can effectively suppress the water detachment phenomenon of an acidic milk beverage having a specific low sugar content after freezing and melting, and which has an excellent appearance at the time of drinking and a method for producing the same.

Another object of the present invention is to provide an acidic milk beverage which has an excellent appearance and a low calorie when it is effective in suppressing the phenomenon of water separation caused by freezing and melting of an acidic milk beverage having a specific low sugar content.

Another object of the present invention is to provide a method for suppressing water detachment of an acidic milk beverage which can effectively suppress a specific low sugar content and which causes a water-repellent phenomenon after freezing and melting.

According to the present invention, there is provided an acidic milk beverage which is an acidic milk beverage for a diet after freezing and melting. The beverage contains milk, soybean polysaccharides and water, the non-fat milk solids amount is 0.1 to 1.0% by mass, the sugar content is 0.5 to 1.7 (°Bx), and the pH is 3.6 to 4.2, and at least a part of the beverage is frozen. After that, a part or all of the frozen portion is melted and the acidic milk beverage (hereinafter, abbreviated as the beverage of the present invention).

Further, according to the present invention, there is provided a method for producing a beverage of the present invention, which is a method for producing an acidic milk beverage for a diet after freezing and melting, The method comprises the steps of preparing a raw material containing milk, soybean polysaccharides and water, the step of mixing the raw materials, and the step of adjusting the pH of the obtained beverage to 3.6 to 4.2, which is characterized in that the step of preparing the raw material is obtained. The fat-free milk solid content of the beverage is in the range of 0.1 to 1.0% by mass, and the composition of the raw material is prepared by setting the sugar content to a range of 0.5 to 1.7 (°Bx).

Further, according to the present invention, there is provided a method for inhibiting water detachment of an acidic milk beverage, which comprises inhibiting at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7 (° Bx), thereby melting the frozen portion Part or all of the method of water separation, When the acidic milk beverage is produced, it is characterized in that a raw material containing milk, soybean polysaccharides, and water, and a raw material prepared by mixing are prepared, and the pH of the obtained mixture is adjusted to 3.6 to 4.2, and the solid content of the non-fat milk is 0.1 to 0.1. The composition of the raw material was prepared by 1.0% by mass.

Further in accordance with the present invention, there is provided an use of an acidic milk beverage, An acidic milk-based beverage, an acidic milk-based beverage, for use in a diet in which at least a portion of the beverage is frozen, and then a part or all of the frozen portion is melted. The acidic milk beverage contains milk, soybean polysaccharides and water, and the fat-free milk solid content is 0.1 to 1.0% by mass, the sugar content is 0.5 to 1.7 (°Bx), and the pH is 3.6 to 4.2.

Further, according to the present invention, there is provided a method for eating an acidic milk beverage comprising milk, soybean polysaccharides and water, the fat-free milk solid portion is 0.1 to 1.0% by mass, and the sugar content is 0.5 to 1.7 (°Bx), and At least a part of the acidic milk beverage having a pH of 3.6 to 4.2 is frozen, and then a part or all of the frozen portion is melted and then eaten.

Since the beverage of the present invention adopts the above-described constitution, irrespective of the acid milk beverage having a specific low sugar content containing milk and water, after at least a part of the beverage is frozen, it is possible to effectively suppress the melting of a part or all of the frozen portion. It is a phenomenon of water separation and has an excellent appearance when drinking. Therefore, it can be applied to container packaging for frozen and melted diets, in particular, acidic dairy beverage products filled with containers having high transparency.

Since the manufacturing method of the present invention employs the above configuration, the beverage of the present invention can be easily obtained.

Since the method for inhibiting water separation according to the present invention employs the above-described constitution, it is possible to effectively suppress the phenomenon of water detachment due to melting after freezing in an acidic milk beverage having a specific low sugar content containing milk and water.

Fig. 1 is a photograph showing the appearance of a PET bottle packaged acidic milk beverage prepared in Examples 1 to 3 and Comparative Examples 1 to 3.

Hereinafter, the present invention will be described in detail.

The beverage of the present invention is used to freeze at least a part of the beverage, and then melt a part or all of the frozen portion to drink the acidic milk beverage of the diet, which contains milk, soybean polysaccharides and water.

Here, freezing at least a part of the beverage means that the beverage of the present invention, the whole beverage, is in a state of being completely frozen, or a state of being semi-frozen. In order to achieve this state, the beverage of the present invention can be brought to a temperature below the freezing point, and is usually 0 ° C or less at a normal atmospheric pressure, preferably maintained at a temperature range of 0 to -20 ° C, and is adjusted by This temperature and the maintenance time can achieve the aforementioned state. Further, melting a part of the frozen portion, that is, melting a part of the frozen product in a completely frozen state or a semi-frozen state, means having a melted portion and an incompletely melted portion, for example, made into a smoothie.

The milk used in the present invention may be any type of milk derived from an animal or a plant. For example, vegetable milk such as cow's milk, goat's milk, goat's milk, horse's milk, and the like may be used, and cow's milk is generally used. These milks may be used singly or in the form of a mixture of two or more. Further, fermented milk obtained by fermenting a lactic acid bacterium and a microorganism such as F. faecalis may also be used.

The form of the milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, and milk protein concentrate, and milks reduced from powdered milk and concentrated milk may be used.

The content of the milk in the beverage of the present invention is 0.1 to 1.0% by mass in the solid content of the non-fat milk. The lower limit thereof is preferably 0.2% by mass, more preferably 0.25% by mass. Further, the upper limit is preferably 0.6% by mass, more preferably 0.4% by mass. When the content of the milk-free milk is less than 0.1% by mass, the flavor of the milky beverage may be lowered, and when it exceeds 1.0% by mass, milk protein precipitation and aggregation may occur.

As the soybean polysaccharide used in the present invention, a stabilizer known as milk protein can be used, and it can be generally extracted from bean curd (fibrous soy pulp) which is a by-product of the soybean product manufacturing process. The polysaccharide is derived from a carboxyl group containing galacturonic acid which is negatively charged in an acidic environment. The commercial item is, for example, a product name "SM-1200" (San Fon-yeon F.F.I (share limited) system).

In the beverage of the present invention, the content ratio of the soybean polysaccharides can be appropriately selected in order to obtain the effect of the present invention, and is preferably in the range of 0.01 to 0.5% by mass based on the total amount of the beverage.

Water used in the present invention is not particularly limited, and for example, ion-exchanged water can be used.

The content ratio of water in the beverage of the present invention can be appropriately selected by setting the ratio of the other components, the sugar content and the pH value described later to a desired range.

In addition to the above-mentioned essential components, the beverage of the present invention can be appropriately adapted to the extent that the effects of the present invention and the specified physical properties are not impaired. The ground contains other ingredients. Examples of the other components include a sour material for adjusting pH, a fruit juice, a sugar content adjuster, a milk protein stabilizer other than soybean polysaccharides, a high-intensity sweetener, a flavor, and a coloring matter.

The sour material may, for example, be an organic acid such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, vegetable acid, gluconic acid, succinic acid or fumaric acid or a salt thereof, or an inorganic acid such as phosphoric acid or a salt thereof.

Examples of the fruit juice include citrus juices such as orange, lemon, and grapefruit, and juices such as grapes, peaches, apples, and bananas.

Examples of the sugar content adjusting agent include sugars such as sucrose, maltose, fructose, glucose, fructose glucose liquid sugar, and oligosaccharides, and sugar alcohols such as erythritol, maltitol, and xylitol, and indigestible dextrin and foreign countries. Food fiber such as vegetables.

The milk protein stabilizer other than the soybean polysaccharide may, for example, be HM pectin, carboxymethyl cellulose (CMC), yam, gum, gum, gum arabic or gum arabic. Such stabilizers may adversely affect the desired effect in the beverage of the present invention, and when it is contained in a beverage, the amount thereof is preferably less or less.

The high-intensity sweetener may, for example, be sucralose, stevia, acesulfame lactone, sodium saccharin, aspartame, glycyrrhizin, dipotassium glycyrrhizinate or thaumatin.

The sugar content of the beverage of the present invention is 0.5 to 1.7 (°Bx), and the upper limit is preferably 1.5 (°Bx), more preferably 1.2 (°Bx). When the sugar content exceeds 1.7 (°Bx), regardless of the pH of the beverage, it is difficult to cause water detachment after freezing and melting.

In the present invention, the degree of sugar is expressed at 20 ° C, and the degree of expression of the sugar is used. For example, it means the amount of soluble solids in the beverage of the present invention measured at 20 ° C using a digital refractive instrument Rx-5000 (manufactured by Atago).

The pH of the beverage of the present invention is 3.6 to 4.2, and the upper limit is preferably 4.0. When the pH exceeds 4.2, the phenomenon of water detachment after freezing and melting of the beverage can be suppressed, but the stability and precipitation of the milk protein over time may be impaired, and it is not suitable for an acidic milk beverage.

The adjustment of the pH value in the present invention can be carried out, for example, by a method using a sour material, a method using fermented milk, a method using fruit juice, or a method using the same, and if the desired pH is attained, there is no particular limit. Sour materials, fermented milk and fruit juices can be used in the above.

Since the beverage system of the present invention is a low calorie beverage, it is preferred to control the amount of each raw material and the amount thereof to control the amount of heat. In particular, the calorie of the beverage of the present invention is controlled to be 6 kcal/100 ml or less, and particularly preferably 5 kcal/100 ml or less. The lower limit is not particularly limited, and is generally 1 kcal/100 ml.

The beverage of the present invention is preferably made into an acidic milk beverage filled in a container. The container may, for example, be a glass, polyethylene terephthalate (PET), polyethylene, polypropylene or the like, a sealed container made of paper, aluminum or steel, and in particular, in order to easily confirm the desired effect of the present invention, It is preferred to use a container which can visually confirm the high transparency of the beverage of the present invention.

The method for producing an acidic milk beverage for a diet after freezing and thawing according to the present invention includes a step of preparing each of the above-mentioned raw materials for preparing milk, soybean polysaccharide, and water. In this step, a composition of a raw material in which the amount of the non-fat milk solid content of the obtained beverage is 0.1 to 1.0% by mass and the sugar content of the obtained beverage is in the range of 0.5 to 1.7 (°Bx) can be prepared according to a usual method.

The method for producing an acidic milk beverage for a diet after freezing and thawing according to the present invention includes the steps of preparing the raw material described above, mixing the prepared raw materials, and adjusting the pH of the beverage to 3.6 to 4.2. step. These mixing and pH adjustments can be carried out according to well-known methods.

In the production method of the present invention, the obtained beverage can be subjected to general homogenization treatment and sterilization treatment.

Homogenization can generally be carried out using a homogenizer. The homogenization conditions are not particularly limited, and those having a temperature of 5 to 25 ° C and a pressure of 10 to 50 MPa are preferred. The homogenization treatment can be carried out before or after the sterilization treatment, or both before and after sterilization.

The sterilization treatment can be, for example, 65 ° C, 10 minutes, and heat treatment having an sterilizing effect equal to or higher. The method of sterilizing treatment is not particularly limited, and generally, flat plate sterilization, tube sterilization, soft can sterilization, batch sterilization, automatic high temperature and high pressure sterilization, and the like can be employed. In addition, the sterilization treatment may be carried out before or after the homogenization treatment, or may be carried out before or after the step, or may be carried out before or after filling in the container, or may be performed before and after the step.

The method for preparing the sterilized beverage of the present invention into a container-packed acidic milk beverage can be carried out by, for example, filling the beverage into a heating bag as a container, cooling the filling container, or cooling the beverage to be suitable for filling the container. The temperature is aseptically filled in a pre-washed sterilized container or the like.

The method for inhibiting water detachment of the present invention inhibits at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7 (° Bx). a method of separating water caused by melting a part or all of the frozen portion after freezing, In the production of the acidic milk beverage, the raw materials containing the milk, the soybean polysaccharide, and the water are prepared, and the raw materials prepared by mixing are adjusted, and the pH is adjusted to 3.6 to 4.2, and the solid content of the non-fat milk is 0.1 to 1.0% by mass. The composition of the raw material is modulated.

The raw materials of the above-described acidic milk beverage can be used as described in the above-described beverage of the present invention. In particular, it is preferable to use a low calorie beverage, for example, a raw material which can control the calorie of the acidic milk beverage to 5 kcal/100 ml or less. The lower limit is not particularly limited, and is generally 1 kcal/100 ml.

[Examples]

Hereinafter, the present invention will be described in more detail by way of Examples, Comparative Examples, and Reference Examples. However, the present invention is not limited thereto.

In the example, the soybean polysaccharide can be used under the trade name "SM-1200" (San F. F. F.I (share limited)), and the pectin uses the trade name "YM-115-LJ" (Sanjing (limited stock) )system). Further, the homogenization treatment was carried out using a laboratory homogenizer (Model 15MR, manufactured by APV Shell Co., Ltd.) at a treatment temperature of 20 ° C and a treatment pressure of 15 MPa. Heat sterilization is achieved by reaching a temperature of 95 ° C.

Example 1

300 g of a 3% by mass aqueous solution of soybean polysaccharide is added to 104 g of 25% by mass of reduced skim milk powder (hereinafter abbreviated as skim milk) (hereinafter referred to as a soy polysaccharide aqueous solution), and stirred until uniform. Next, 195 g of a 10% by mass aqueous citric acid solution (hereinafter abbreviated as an aqueous citric acid solution) was added and stirred well. Then, the total amount was 9.5 kg, and the pH was 4.0 with 144 g of a 10% by mass aqueous solution of trisodium citrate (hereinafter abbreviated as a three-Na citric acid solution). Further, ion-exchanged water was used to make the whole amount 10 kg, and then homogenization treatment was carried out to prepare a preparation liquid. The prepared liquid obtained by heat sterilization is obtained to obtain an acidic milk beverage. The obtained acidic milk beverage was filled in a 350 ml PET PET bottle in a hot bag packaging method, and then cooled to room temperature with water cooling.

The obtained PET PET bottle-packed acidic milk beverage (hereinafter referred to as a sample) was frozen in a freezer at -20 ° C for one night, and then melted at 37 ° C, and the following evaluation was performed. The results are shown in Table 1. Further, the pH value, the sugar content, the fat-free milk solid content, and the calorie (calorie) of the physical properties of the obtained acidic milk beverage are also shown in Table 1.

<Evaluation method> (1) Appearance evaluation

The specimen after freezing and melting was visually observed. The results are shown in Fig. 1 as a photograph of the appearance of the specimen.

(2) Evaluation of water separation

The acidic milk beverage of the solution was sampled at the bottom of the sample to a height of 1/2, and the absorbance A (650 nm) of the obtained internal solution was measured. In addition, after the solution in the sample is sufficiently dispersed, the measurement is performed. The absorbance B (650 nm) of the solution was determined. Then, the water separation degree C (%) was calculated by the following formula.

Separation degree C (%) = absorbance A / absorbance B × 100

(3) Comprehensive evaluation

According to the evaluation result of water separation degree, those who have a water C of 60 or more are recorded as +++, 35 or more, those who are less than 60 are recorded as ++, 15 or more, those who are less than 35 are recorded as +, and those who are less than 15 are recorded as - . And +++~+ is qualified, - then the evaluation is unqualified.

Example 2~9

In addition, as shown in Table 1, the blending amount of the citric acid tri-Na aqueous solution and the blending amount of skim milk were changed, and the melting temperature of the sample prepared in Examples 8 and 9 was changed to 5 ° C, and further, In Examples 4, 5, 8 and 9, the fructose glucose liquid sugar was adjusted to the amount shown in Table 1, and was prepared in the same manner as in Example 1 except that the non-fat milk was introduced and the soybean polysaccharide aqueous solution was added before the addition. Acidic milk drinks and samples. The physical property value of the obtained acidic milk beverage and the evaluation of the sample were carried out in the same manner as in Example 1. The results are shown in Table 1 and Figure 1. Further, although the examples 2 and 3 are shown in Fig. 1 for the appearance evaluation, the results of the appearance evaluation of the examples 4 to 9 are the same as those of the examples 2 and 3.

It can be clearly seen from Table 1 that when the same sugar content and the same fat-free milk solid content are obtained, the degree of occurrence of the water-off phenomenon after the freeze-thaw depending on the pH value is generated. In Examples 1 to 9 of pH 3.6 to 4.0, the phenomenon of water detachment was effectively suppressed and a stable state was exhibited.

Comparative Example 1~7

The mixing amount of the citric acid tri-Na aqueous solution and the blending amount of the skim milk were changed as shown in Table 2, and the melting temperature of the sample prepared in Comparative Example 7 was changed to 5 ° C, and further, Comparative Example 4 and 7. The fructose glucose liquid sugar was adjusted to the amount shown in Table 2, and the acidic milk beverage and the sample were prepared in the same manner as in Example 1 except that the non-fat milk was put in and the soybean polysaccharide liquid solution was added before the addition. . The physical property value of the obtained acidic milk beverage and the sample were evaluated in the same manner as in Example 1. The results are shown in Table 2 and Figure 1. Further, for the appearance evaluation, only Comparative Examples 1 to 3 are shown in Fig. 1, but the evaluation results of Comparative Examples 4 to 7 are also Comparative Examples 1 to 3 were the same.

As is clear from Table 2, in Comparative Examples 1 to 7 of pH 3.2 to 3.5, the elements other than the pH were the same as those of Examples 1 to 9, and the water detachment phenomenon could not be effectively suppressed.

Example 10

The acidic milk beverage and the sample were prepared in the same manner as in Example 1 except that the blending amount of the aqueous solution of the citric acid tri Na and the aqueous solution of the soybean polysaccharide was changed as shown in Table 3. The physical property value of the obtained acidic milk beverage was measured in the same manner as in Example 1, and the sample was evaluated. The results are shown in Table 3. Further, since the sugar content and the non-fat milk solid content in the physical property values were the same as those in Example 1, they were not shown in Table 3. In addition, the appearance evaluation was the same as the appearance evaluation of Example 3. Further, the combination of Tables 3 reveals Embodiments 2 and 3. The result.

Comparative Example 8

The same as in Example 1, except that the blending amount of the aqueous solution of citric acid tri-Na was changed as shown in Table 3, and the aqueous solution of pectin (hereinafter abbreviated as a solution of pectin) was used in place of the soybean polysaccharide aqueous solution. The acidic milk beverage and the sample are prepared. The physical property value of the obtained acidic milk beverage was measured in the same manner as in Example 1, and the sample was evaluated. The results are shown in Table 3. Further, since the sugar content and the non-fat milk solid content in the physical property values were the same as those in Example 1, they are not shown in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Comparative Example 3.

As is clear from Table 3, in Example 3 and Example 10 in which the blending amounts of the soybean polysaccharide aqueous solution were different, no significant difference in the degree of water separation was found. In addition, the use of pectin to replace soybean polysaccharides as stabilizers In Comparative Example 8, a severe water detachment phenomenon in which the upper half of the liquid became almost completely transparent occurred.

Example 11~15

In addition to the change in the blending amount of the aqueous solution of citric acid tri-Na and the skim milk, as shown in Table 4, the sugar content was adjusted to the amount of fructose glucose liquid sugar as shown in Table 4 in Examples 11 and 12, and the skim milk was put in. Then, the acidic milk beverage and the sample were prepared in the same manner as in Example 1 except that the soybean polysaccharide aqueous solution was added before the addition. The physical property value of the obtained acidic milk beverage was measured in the same manner as in Example 1, and the sample was evaluated. The results are shown in Table 4. Further, the appearance evaluation was the same as any of the results of Examples 2 and 3. In addition, the results of Examples 4 and 6 are also disclosed in Table 4.

It can be clearly seen from Table 4 that there is no significant difference in the degree of water separation between Examples 11, 12, 4 and 6 in which the solid content of the non-fat milk is from 0.1 to 0.5. In the case of Examples 13 to 15 in which the solid content of the non-fat milk was 0.6 to 1.0, the increase in the sugar content was accompanied by an increase in the solid content of the non-fat milk. Although the result has a reference value, the result can be known to the extent of the phenomenon of water separation. Does not rely on the fat free milk solids.

Example 16, Comparative Example 9-11

The blending amount of the aqueous solution of citric acid tri-Na, the aqueous solution of citric acid, and the aqueous solution of soybean polysaccharide was changed as shown in Table 5, and Comparative Example 11 was replaced with an aqueous solution of pectin according to the amount shown in Table 5 in place of the aqueous solution of soybean polysaccharide. The acidic milk beverage and the sample were prepared in the same manner as in Example 1. The physical property value of the obtained acidic milk beverage was measured in the same manner as in Example 1, and the sample was evaluated. The results are shown in Table 5. Further, the appearance evaluation was the same as the appearance evaluation result of Example 2.

It can be clearly seen from Table 5 that the water-repellent phenomenon did not occur in Example 16 having a sugar content of 0.5 (°Bx). In addition, Comparative Example 10 having a sugar content of 1.8 (°Bx) did not cause a water separation phenomenon irrespective of a pH value of 3.2. In addition, Comparative Example 11 did not use pectin, and no water leaving phenomenon occurred.

Example 17

An acidic milk beverage and a sample were prepared in the same manner as in Example 1 except that the blending amount of the aqueous solution of citric acid tri-Na and the aqueous solution of citric acid was changed as shown in Table 6. The physical property value of the obtained acidic milk beverage was measured in the same manner as in Example 1, and the sample was evaluated. The results are shown in Table 6. Further, the appearance evaluation was the same as the appearance evaluation result of Example 2. In addition, the results of Examples 2 and 16 are also disclosed in Table 6.

It can be clearly seen from Table 6 that there is no significant difference in the degree of water separation between Examples 2, 16, and 17 in which the sugar content and the citric acidity are different.

Claims (7)

An acidic milk beverage, which is an acidic milk beverage for freezing and melting, the beverage contains milk, soybean polysaccharides and water, and the fat-free milk solid content is 0.1 to 1.0% by mass, and the sugar content is 0.5 to 1.7 ( °Bx), and the pH is 3.6 to 4.2, after at least a part of the beverage is frozen, and then part or all of the frozen portion is melted and then eaten. The beverage according to claim 1, wherein the content of the soybean polysaccharide is 0.01 to 0.5% by mass based on the total amount of the beverage. The beverage of claim 1 or 2 has a calorie of 5 kcal/100 ml or less. A beverage according to claim 1 or 2 which does not actually contain HM pectin. A method for producing an acidic milk beverage according to claim 1, which is a method for producing an acidic milk beverage for a diet after freezing and thawing, the method comprising the steps of: preparing a raw material containing milk, soybean polysaccharides and water; The step of the raw material and the step of adjusting the pH of the obtained beverage to 3.6 to 4.2 are characterized in that in the step of preparing the raw material, the fat-free milk solid content of the obtained beverage is in the range of 0.1 to 1.0% by mass, and the sugar content is obtained. The composition of the raw material is prepared by the range of 0.5 to 1.7 (°Bx). The invention relates to a method for inhibiting the water-discharging phenomenon of an acidic milk beverage, which comprises inhibiting at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7 (°Bx), and melting the frozen portion Part or all of the method of separating water, when the acidic milk beverage is produced, it is characterized by preparing raw materials containing milk, soybean polysaccharides and water, mixing the prepared raw materials, and adjusting the pH of the obtained mixture to 3.6 to 4.2. And the composition of the raw material is prepared by setting the solid content of the non-fat milk to 0.1 to 1.0% by mass. The method of suppressing the phenomenon of water detachment according to claim 6, wherein the heat of the acidic milk beverage is 5 kcal/100 ml or less to prepare a composition of the raw material.