WO2015111356A1 - Acidic milk beverage and method for producing same - Google Patents
Acidic milk beverage and method for producing same Download PDFInfo
- Publication number
- WO2015111356A1 WO2015111356A1 PCT/JP2014/084405 JP2014084405W WO2015111356A1 WO 2015111356 A1 WO2015111356 A1 WO 2015111356A1 JP 2014084405 W JP2014084405 W JP 2014084405W WO 2015111356 A1 WO2015111356 A1 WO 2015111356A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beverage
- milk
- acidic
- freezing
- water
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
Definitions
- the present invention relates to an acidic dairy drink and a method for producing the same, in which at least a part of the beverage is frozen and then part or all of the frozen portion is thawed to eat and drink.
- TECHNICAL FIELD The present invention relates to an acidic milk beverage that effectively suppresses water separation, has an excellent appearance at the time of drinking, and prevents a decrease in product value, a production method thereof, and a water separation suppression method for the acidic milk beverage.
- Patent Document 1 As a conventionally proposed food and drink intended for freezing, for example, in Patent Document 1, it is frozen at room temperature or refrigerated as a liquid that contains fine ice crystals uniformly by freezing and has a soft and smooth touch.
- a sherbet-like beverage that can be eaten and eaten as it is has been proposed. This sherbet-like beverage can be eaten and consumed as it is from the mouth of the PET container even after a long period of time has elapsed from the freezer.
- the document 1 includes one or more saccharides selected from glucose, maltose, dextrin and sugar alcohol, and a polysaccharide stabilizer containing both pectin and soybean polysaccharide.
- Patent Document 2 proposes a composition for a sherbet-like beverage that contains a saccharide containing starch sugar, satisfies the specific conditions of the Dextrose Equivalent (DE) value of the saccharide, the soluble solid content% of the beverage, and the beverage viscosity.
- Patent Document 3 can be distributed at room temperature, including viscous foods and viscous materials for preventing specific gravity precipitation due to freezing, and foods for obtaining ice crystals by small nucleation. A frozen dessert of better quality than the type of frozen dessert is proposed.
- Examples of commercially available acidic dairy beverages for freezing include, for example, the trade name “Icy Crystal Sorbet Grape” (manufactured by Sangalia) containing soybean polysaccharide and pectin, and the trade name “Frozen” containing soybean polysaccharide. "Let's delicious Calpis” (Calpis) is known.
- Non-Patent Document 1 describes that when milk is frozen and stored for a long period of time, milk protein becomes unstable and precipitates.
- milk proteins contained in dairy beverages have problems in stability due to precipitation, aggregation, and the like due to the influence of pH and long-term storage.
- Non-Patent Document 2 describes HM pectin, CMC, soybean polysaccharide, etc. that have high viscosity and high hydration. It has been proposed to use a high molecular compound.
- Patent Document 4 uses soy polysaccharides and pectin as a method for producing a milk-containing acidic milk beverage having excellent flavor and excellent storage stability with substantially no aggregation / precipitation during long-term storage. Has been proposed.
- An object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content, and has an excellent appearance during drinking, and a method for producing the same.
- Another object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing, which occurs in an acidic milk beverage having a specific low sugar content, has an excellent appearance during drinking, and is low in calories.
- Another object of the present invention is to provide a method for suppressing water separation of an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content.
- an acidic milk drink for freezing, thawing and eating and drinking,
- a milk containing soy polysaccharide and water having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2, and after freezing at least a part of the beverage,
- An acidic dairy beverage (hereinafter, may be abbreviated as the beverage of the present invention) is provided in which a part or the whole is melted and eaten.
- a method for producing an acidic milk drink for freezing, thawing and eating and drinking includes a step of preparing a raw material containing milk, soybean polysaccharide and water, a step of mixing the raw material, and a step of adjusting the pH of the resulting beverage to 3.6 to 4.2.
- the method for producing a beverage according to the present invention is characterized in that the composition of the raw material is prepared so that the solid content of non-fat milk in the beverage is 0.1 to 1.0% by mass and the sugar content is in the range of 0.5 to 1.7 Is provided.
- a method for suppressing water separation caused by thawing a part or all of a frozen part after freezing at least a part of an acidic dairy drink containing milk and water and having a sugar content of 0.5 to 1.7 Because At the time of producing the acidic dairy beverage, raw materials containing milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH of the resulting mixture is adjusted to 3.6 to 4.2, and non-fat There is provided a method for inhibiting water separation of an acidic milk beverage, characterized in that the composition of the raw material is prepared so that the milk solid content is 0.1 to 1.0% by mass.
- an acidic dairy beverage after freezing at least a part of the beverage, the use of an acidic milk beverage for thawing a part or all of the frozen part and eating and drinking, Use of an acidic dairy beverage, wherein the acidic dairy beverage contains milk, soy polysaccharide and water, has a solid content of non-fat milk of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2 Is provided.
- a method of eating and drinking an acidic dairy beverage is provided in which a part or all of the frozen portion is thawed and eaten after eating the portion.
- the beverage of the present invention adopts the above-mentioned configuration, it is part of the frozen portion after freezing at least a portion of the beverage, although it contains milk and water and is an acidic milk beverage with a specific low sugar content.
- the water separation that occurs when all is melted can be effectively suppressed, and the appearance when drinking is excellent. Therefore, it is useful as an acidic milk beverage product in a container that is frozen and thawed for drinking, particularly in a highly transparent container. Since the manufacturing method of the present invention employs the above configuration, the beverage of the present invention can be obtained easily. Since the water separation inhibiting method of the present invention employs the above configuration, it is possible to effectively inhibit water separation caused by thawing after freezing in an acidic dairy beverage containing milk and water and having a specific low sugar content.
- the beverage of the present invention is an acidic dairy beverage for use in a food and beverage method in which at least a portion of the beverage is frozen and then a part or all of the frozen portion is melted to eat and drink, wherein the milk, soybean polysaccharide and water including.
- that at least a part of the beverage is frozen means that the beverage according to the present invention is completely frozen or semi-frozen.
- Such a state can be achieved by maintaining the beverage of the present invention at a temperature below the freezing point and at atmospheric pressure, usually at 0 ° C. or lower, preferably 0 to ⁇ 20 ° C. By adjusting the temperature and holding time, the above state can be obtained.
- thawing a part of a frozen part that is, thawing a part of a frozen substance in a completely frozen state or a semi-frozen state has a part that has been thawed and a part that has not been completely thawed, for example, Means sherbet.
- the milk used in the present invention may be any animal or plant-derived milk.
- animal milk such as cow's milk, goat milk, sheep milk and horse milk
- vegetable milk such as soy milk
- milk is generally used.
- These milks can be used alone or as a mixture of two or more.
- these milk can also be used as fermented milk fermented using microorganisms, such as lactic acid bacteria and bifidobacteria.
- the form of milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, and milk protein concentrate, and milk reduced from milk powder or concentrated milk can also be used.
- the content of milk is 0.1 to 1.0% by mass as the solid content of nonfat milk.
- the lower limit is preferably 0.2% by mass, more preferably 0.25% by mass.
- the upper limit is preferably 0.6% by mass, more preferably 0.4% by mass.
- Soy polysaccharides used in the present invention can be those known as milk protein stabilizers, and are usually extracted and purified from okara (fibrous pomace) by-produced in the production process of soybean products. And what is derived from the carboxyl group of the contained galacturonic acid and is negatively charged under acidity can be used.
- okara fibrous pomace
- a brand name "SM-1200" made by San-Ei Gen FFI Co., Ltd.
- the content of soybean polysaccharide can be appropriately selected according to the content of milk and the like so that the effects of the present invention can be obtained. Usually, 0.01 to 0.5% by mass in the total amount of beverage It is preferable to set it as the range.
- the water used for this invention is not specifically limited, For example, ion-exchange water can be used.
- the content ratio of water can be appropriately selected so that the content ratio of other components and the sugar content and pH described below are within a desired range.
- the beverage of the present invention can appropriately contain other ingredients as needed within the range not impairing the effects of the present invention and the specified physical properties.
- the other components include acidulants for adjusting pH, fruit juice, sugar content adjusters, milk protein stabilizers other than soybean polysaccharides, high sweetness sweeteners, flavors, and pigments.
- Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid or salts thereof, and inorganic acids such as phosphoric acid or salts thereof.
- Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit, and fruit juices such as grapes, peaches, apples, and bananas.
- sugar content adjusting agent examples include sugars such as sucrose, maltose, fructose, glucose, fructose glucose liquid sugar, oligosaccharide, sugar alcohols such as erythritol, maltitol, and xylitol, foods such as indigestible dextrin, agar, etc. Fiber.
- sugars such as sucrose, maltose, fructose, glucose, fructose glucose liquid sugar, oligosaccharide, sugar alcohols such as erythritol, maltitol, and xylitol, foods such as indigestible dextrin, agar, etc. Fiber.
- milk protein stabilizers other than soybean polysaccharides include HM pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. Since such a stabilizer may adversely affect a desired effect in the beverage of the present invention, when it is contained, it is prefer
- high-intensity sweetener examples include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, and thaumatin.
- the sugar content of the beverage of the present invention is 0.5 to 1.7, and the upper limit thereof is preferably 1.5, more preferably 1.2. When the sugar content exceeds 1.7, water separation after freezing and thawing hardly occurs regardless of the pH of the beverage.
- the sugar content is an indication of a refractometer for sugar at 20 ° C., for example, the amount of soluble solid content in the beverage of the present invention measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.) Means.
- the pH of the beverage of the present invention is 3.6 to 4.2, and the upper limit is preferably 4.0. If the pH exceeds 4.2, the water separation phenomenon after freezing / thawing of the beverage is suppressed, but the stability of milk protein over time may be impaired, and precipitation may increase, which is preferable as an acidic milk beverage. Absent.
- the pH can be adjusted by, for example, a method using a sour agent, a method using fermented milk, a method using fruit juice, or a method using a combination of these methods. There is no particular limitation as long as it is possible. The above-mentioned thing can be used as a sour agent, fermented milk, and fruit juice.
- the beverage of the present invention In order for the beverage of the present invention to be a low-calorie beverage, it is preferable to adjust the type and content of each raw material and control its energy.
- the energy of the beverage of the present invention is preferably controlled to 6 kcal / 100 ml or less, particularly 5 kcal / 100 ml or less.
- the lower limit is not particularly limited, but is usually 1 kcal / 100 ml.
- the beverage of the present invention is preferably an acidic milk beverage filled in a container.
- the container include glass, polyethylene terephthalate (PET), polyethylene, polypropylene, and other plastic, paper, aluminum, and steel sealed containers, and in particular, the present invention is easy to confirm the desired effect of the present invention.
- PET polyethylene terephthalate
- a highly transparent container that can visually recognize the beverage is preferred.
- the method for producing an acidic milk drink for freezing, thawing and eating and drinking of the present invention includes a step of preparing each of the above-mentioned raw materials containing milk, soybean polysaccharide and water.
- the composition of the raw material is prepared by a conventional method so that the solid content of non-fat milk in 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.
- the method for producing an acidic milk beverage for eating and drinking after freezing and thawing according to the present invention comprises the steps of preparing the raw materials, mixing the prepared raw materials, and adjusting the pH of the resulting beverage to 3.6 to 4.2. Process. Such mixing and pH adjustment can be performed by a known method.
- the obtained beverage can usually be subjected to a homogenization treatment or a sterilization treatment.
- the homogenization treatment can usually be performed using a homogenizer.
- the homogenization conditions are not particularly limited, but a preferable condition is a temperature of 5 to 25 ° C. and a pressure of 10 to 50 MPa. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
- the sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C.
- the method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed.
- the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
- a method of making the beverage of the present invention after the sterilization treatment into an acidic dairy beverage packed in a container for example, a beverage is hot-pack filled with a beverage and the filled container is cooled, or the beverage is brought to a temperature suitable for container filling. It can be carried out by a method of aseptically filling a cooled and sterilized container in advance.
- the water separation suppression method of the present invention suppresses water separation caused by thawing a part or all of a frozen portion after freezing at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7.
- a method At the time of production of the acidic dairy beverage, raw materials including milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH is adjusted to 3.6 to 4.2, and the solid content of nonfat milk is 0.1.
- the composition of the raw material is prepared so as to be ⁇ 1.0% by mass.
- As each raw material of the said acidic milk drink what was demonstrated with the drink of the above-mentioned this invention can be used.
- low-calorie ones are preferable.
- the lower limit is not particularly limited, but is usually 1 kcal / 100 ml.
- Example 1 To 104 g of 25% by mass reduced skim milk powder (hereinafter abbreviated as skim milk), 300 g of 3% by mass soy polysaccharide aqueous solution (hereinafter abbreviated as soy polysaccharide aqueous solution) was added and stirred uniformly. Next, 195 g of a 10% by mass citric acid aqueous solution (hereinafter abbreviated as citric acid aqueous solution) was added and stirred sufficiently.
- soy polysaccharide aqueous solution a 10% by mass citric acid aqueous solution
- the total amount was adjusted to 9.5 kg using ion-exchanged water, and then the pH was adjusted to 4.0 with 144 g of a 10% by mass aqueous solution of trisodium citrate (hereinafter abbreviated as triNatricitrate aqueous solution). Subsequently, the total amount was made 10 kg using ion-exchanged water, and then homogenization was performed to prepare a preparation solution.
- the obtained preparation liquid was sterilized by heating to obtain an acidic milk beverage.
- the obtained acidic dairy beverage was hot-packed into a 350 ml PET bottle and cooled to room temperature with water.
- Example 1 The obtained acidic milk beverage in a PET bottle (hereinafter referred to as “sample”) was frozen in a ⁇ 20 ° C. freezer overnight or more and then thawed at 37 ° C., and the following evaluation was performed. The results are shown in Table 1. Table 1 also shows pH, sugar content, solid content of non-fat milk and energy (calories) as physical properties of the obtained acidic milk beverage.
- Degree of water separation C (%) Absorbance A / Absorbance B x 100 (3) Comprehensive evaluation Based on the results of the water separation degree evaluation, those having a water separation degree C of 60 or more are +++, those of 35 or more and less than 60 are +++, those of 15 or more and less than 35 are +, and those of less than 15 did. In addition, +++ to + was evaluated as acceptable, and ⁇ was evaluated as unacceptable.
- Examples 2 to 9 The amount of tri-Na citrate aqueous solution and the amount of skim milk were changed as shown in Table 1, and the melting temperature of the samples prepared in Examples 8 and 9 was changed to 5 ° C.
- the amount of fructose-glucose liquid sugar shown in Table 1 as an adjustment of sugar content was the same as in Example 1 except that it was added after the skim milk was added and before the addition of the soybean polysaccharide aqueous solution.
- Beverages and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 1 and FIG. As for the external appearance evaluation, only Examples 2 and 3 are shown in FIG. 1, but the external appearance evaluation results of Examples 4 to 9 were the same as those of Examples 2 and 3.
- Comparative Examples 1-7 The blending amount of tri-Na citrate aqueous solution and the blending amount of skim milk were changed as shown in Table 2, the melting temperature of the sample prepared in Comparative Example 7 was changed to 5 ° C, and Comparative Examples 4 and 7 were further changed.
- the measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 2 and FIG. As for the external appearance evaluation, only Comparative Examples 1 to 3 are shown in FIG. 1, but the external appearance evaluation results of Comparative Examples 4 to 7 were the same as those of any of Comparative Examples 1 to 3.
- Example 10 An acidic dairy drink and a sample were prepared in the same manner as in Example 1 except that the amounts of the tri-Na citrate aqueous solution and the soybean polysaccharide aqueous solution were changed as shown in Table 3.
- the measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3.
- the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Example 3. Further, Table 3 also shows the results of Examples 2 and 3.
- Comparative Example 8 The amount of tri-Na citrate aqueous solution was changed as shown in Table 3, and acidity was the same as in Example 1 except that a 3 mass% pectin aqueous solution (hereinafter abbreviated as pectin aqueous solution) was used instead of the soybean polysaccharide aqueous solution.
- pectin aqueous solution a 3 mass% pectin aqueous solution
- milk drinks and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3. Of the physical property values, the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Comparative Example 3.
- Example 3 there was no significant difference in the degree of water separation between Example 3 and Example 10 in which the blending amount of the soybean polysaccharide aqueous solution was different.
- Comparative Example 8 in which pectin was used instead of soybean polysaccharide as a stabilizer, the water separation was so intense that the upper part of the liquid became completely transparent.
- Examples 11-15 The blending amounts of tri-Na citrate aqueous solution and skim milk were changed as shown in Table 4, and for Examples 11 and 12, the amount of fructose-glucose liquid sugar shown in Table 4 was adjusted as the sugar content after the skim milk was added.
- An acidic milk drink and sample were prepared in the same manner as in Example 1 except that the soybean polysaccharide aqueous solution was added before addition.
- the measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 4. In addition, about external appearance evaluation, it was the same as that of any of Example 2 and 3. Table 4 also shows the results of Examples 4 and 6.
- Example 16 Comparative Examples 9-11
- the amount of tri-Na citrate aqueous solution, citric acid aqueous solution and soybean polysaccharide aqueous solution was changed as shown in Table 5, except that in Comparative Example 11, a pectin aqueous solution was used in the amount shown in Table 5 instead of the soybean polysaccharide aqueous solution.
- An acidic milk drink and sample were prepared in the same manner as in Example 1.
- the measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1.
- the results are shown in Table 5.
- the appearance evaluation was the same as the appearance evaluation result of Example 2.
- Example 16 having a sugar content of 0.5 did not cause water separation.
- Comparative Example 10 having a sugar content of 1.8 did not cause water separation even though the pH was as low as 3.2.
- Comparative Example 11 used pectin, water separation did not occur.
- Example 17 An acidic milk beverage and a sample were prepared in the same manner as in Example 1 except that the blending amounts of the aqueous solution of sodium Na citrate and the aqueous solution of citric acid were changed as shown in Table 6. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 6. The appearance evaluation was the same as the appearance evaluation result of Example 2. Table 6 also shows the results of Examples 2 and 16.
Abstract
Provided are: an acidic milk beverage that yields an acidic milk beverage having a specific low sugar content, makes it possible to effectively suppress water separation after freezing and thawing, and has an exceptional appearance when consumed; and a method for producing the same. This acidic milk beverage contains milk, soybean polysaccharides, and water, the non-fat milk solids content being 0.1-1.0 mass%, the sugar content being 0.5-1.7, and the pH being 3.6-4.2, the acidic milk beverage being characterized in that all or part of a frozen portion is thawed and consumed after at least part of the beverage has been frozen, and being especially useful as a frozen beverage product packed in a highly transparent container.
Description
本発明は、飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する酸性乳性飲料及びその製造方法に関し、更に詳細には、上記融解後に生じる酸性乳性飲料の離水を有効に抑制した、飲用時の外観に優れ、製品価値の低下を防止した酸性乳性飲料、その製造方法及び該酸性乳性飲料の離水抑制方法に関する。
The present invention relates to an acidic dairy drink and a method for producing the same, in which at least a part of the beverage is frozen and then part or all of the frozen portion is thawed to eat and drink. TECHNICAL FIELD The present invention relates to an acidic milk beverage that effectively suppresses water separation, has an excellent appearance at the time of drinking, and prevents a decrease in product value, a production method thereof, and a water separation suppression method for the acidic milk beverage.
猛暑をしのぐため、飲料を凍結して飲用することは少なくない。このようなニーズを満足させるため、容器ごと凍結し徐々に融解しながら飲用するタイプの製品が数多く発売されている。また、意図的に凍結しない場合であっても、冷蔵庫内の温度のバラつきによって飲料の一部又は全部が凍結することがある。このように、飲料の少なくとも一部が凍結した後に、凍結部分の一部又は全部を融解して飲食する容器詰め飲料では、凍結融解後も製品価値を保っていることは重要な課題である。
特に低カロリー、低糖度の飲料は、夏季の水分補給に、余分なカロリー摂取を気にすることなくゴクゴクと飲用でき、しかも浸透圧が低いことから融解時の経時的な風味変化が少ないことが知られている。 In order to surpass the heat, it is not uncommon to freeze and drink beverages. In order to satisfy such needs, many types of products that are frozen while being frozen and gradually melted have been put on the market. Moreover, even if it is a case where it does not freeze intentionally, a part or all of a drink may freeze according to the temperature variation in a refrigerator. As described above, in a container-packed beverage in which a part or all of a frozen portion is thawed and eaten after at least a portion of the beverage has been frozen, maintaining the product value after freeze-thawing is an important issue.
In particular, low-calorie, low-sugar beverages can be drunk without worrying about excessive caloric intake during summer hydration, and because the osmotic pressure is low, there is little change in flavor over time at melting. Are known.
特に低カロリー、低糖度の飲料は、夏季の水分補給に、余分なカロリー摂取を気にすることなくゴクゴクと飲用でき、しかも浸透圧が低いことから融解時の経時的な風味変化が少ないことが知られている。 In order to surpass the heat, it is not uncommon to freeze and drink beverages. In order to satisfy such needs, many types of products that are frozen while being frozen and gradually melted have been put on the market. Moreover, even if it is a case where it does not freeze intentionally, a part or all of a drink may freeze according to the temperature variation in a refrigerator. As described above, in a container-packed beverage in which a part or all of a frozen portion is thawed and eaten after at least a portion of the beverage has been frozen, maintaining the product value after freeze-thawing is an important issue.
In particular, low-calorie, low-sugar beverages can be drunk without worrying about excessive caloric intake during summer hydration, and because the osmotic pressure is low, there is little change in flavor over time at melting. Are known.
凍結が意図された従来提案されている飲食品としては、例えば、特許文献１に、冷凍することにより微細な氷結晶を均質に含み、ソフトで滑らかな舌触りを持ち合わせた、室温または冷蔵で液体としてそのまま飲食することができるシャーベット状飲料が提案されている。このシャーベット状飲料は、冷凍庫から取り出して長時間経過した後でもPET容器の飲み口からそのまま飲食することが可能である。このようなPETボトル入り飲料とするために、該文献１には、ぶどう糖、麦芽糖、デキストリンおよび糖アルコールから選ばれる一種以上の糖類と、ペクチン及び大豆多糖類の両者を含む多糖類系安定剤とを含有し、これらの配合量が特定の条件をみたす組成とすることが記載されている。
特許文献２には、澱粉糖を含む糖類を含有し、糖類のDextrose Equivalent (DE)値、飲料の可溶性固形分％、飲料の粘度が特定の条件を満たすシャーベット状飲料用組成物が提案されている。
特許文献３には、凍結による比重差沈殿を防止するための粘性食材および粘性材と、氷結晶を小さな核形成により得るための食材とを含む、常温で流通することができ、従来の常温流通タイプの冷菓より品質のよい冷菓が提案されている。
市販品の凍結用の酸性乳性飲料としては、例えば、大豆多糖類とペクチンを含有した、商品名「氷晶シャーベットグレープ」（サンガリア社製）や、大豆多糖類を含有した、商品名「凍らせておいしいカルピス」（カルピス社製）が知られている。 As a conventionally proposed food and drink intended for freezing, for example, in Patent Document 1, it is frozen at room temperature or refrigerated as a liquid that contains fine ice crystals uniformly by freezing and has a soft and smooth touch. A sherbet-like beverage that can be eaten and eaten as it is has been proposed. This sherbet-like beverage can be eaten and consumed as it is from the mouth of the PET container even after a long period of time has elapsed from the freezer. In order to obtain such a PET bottled drink, the document 1 includes one or more saccharides selected from glucose, maltose, dextrin and sugar alcohol, and a polysaccharide stabilizer containing both pectin and soybean polysaccharide. It is described that the blending amount of these contains a specific condition.
Patent Document 2 proposes a composition for a sherbet-like beverage that contains a saccharide containing starch sugar, satisfies the specific conditions of the Dextrose Equivalent (DE) value of the saccharide, the soluble solid content% of the beverage, and the beverage viscosity. Yes.
Patent Document 3 can be distributed at room temperature, including viscous foods and viscous materials for preventing specific gravity precipitation due to freezing, and foods for obtaining ice crystals by small nucleation. A frozen dessert of better quality than the type of frozen dessert is proposed.
Examples of commercially available acidic dairy beverages for freezing include, for example, the trade name “Icy Crystal Sorbet Grape” (manufactured by Sangalia) containing soybean polysaccharide and pectin, and the trade name “Frozen” containing soybean polysaccharide. "Let's delicious Calpis" (Calpis) is known.
特許文献２には、澱粉糖を含む糖類を含有し、糖類のDextrose Equivalent (DE)値、飲料の可溶性固形分％、飲料の粘度が特定の条件を満たすシャーベット状飲料用組成物が提案されている。
特許文献３には、凍結による比重差沈殿を防止するための粘性食材および粘性材と、氷結晶を小さな核形成により得るための食材とを含む、常温で流通することができ、従来の常温流通タイプの冷菓より品質のよい冷菓が提案されている。
市販品の凍結用の酸性乳性飲料としては、例えば、大豆多糖類とペクチンを含有した、商品名「氷晶シャーベットグレープ」（サンガリア社製）や、大豆多糖類を含有した、商品名「凍らせておいしいカルピス」（カルピス社製）が知られている。 As a conventionally proposed food and drink intended for freezing, for example, in Patent Document 1, it is frozen at room temperature or refrigerated as a liquid that contains fine ice crystals uniformly by freezing and has a soft and smooth touch. A sherbet-like beverage that can be eaten and eaten as it is has been proposed. This sherbet-like beverage can be eaten and consumed as it is from the mouth of the PET container even after a long period of time has elapsed from the freezer. In order to obtain such a PET bottled drink, the document 1 includes one or more saccharides selected from glucose, maltose, dextrin and sugar alcohol, and a polysaccharide stabilizer containing both pectin and soybean polysaccharide. It is described that the blending amount of these contains a specific condition.
Patent Document 2 proposes a composition for a sherbet-like beverage that contains a saccharide containing starch sugar, satisfies the specific conditions of the Dextrose Equivalent (DE) value of the saccharide, the soluble solid content% of the beverage, and the beverage viscosity. Yes.
Patent Document 3 can be distributed at room temperature, including viscous foods and viscous materials for preventing specific gravity precipitation due to freezing, and foods for obtaining ice crystals by small nucleation. A frozen dessert of better quality than the type of frozen dessert is proposed.
Examples of commercially available acidic dairy beverages for freezing include, for example, the trade name “Icy Crystal Sorbet Grape” (manufactured by Sangalia) containing soybean polysaccharide and pectin, and the trade name “Frozen” containing soybean polysaccharide. "Let's delicious Calpis" (Calpis) is known.
ところで、非特許文献１には、牛乳を長期間凍結保存すると、乳蛋白質が不安定化し、沈殿を生じることが記載されている。一般に、乳性飲料等に含まれる乳蛋白質は、pHの影響や長期保存により、沈澱、凝集等を生じ、安定性に問題がある。このような乳蛋白質の安定性や、乳蛋白質と他成分の凝集を抑制する技術としては、例えば、非特許文献２に、増粘性と水和性の高い、HMペクチン、CMC、大豆多糖類等の高分子化合物を用いることが提案されている。また、該文献には、HMペクチンの至適pHは3.7～4.2であり、大豆多糖類の至適pHは3.3～3.7であり、大豆多糖類はペクチンよりも比較的低pHで作用することも記載されている。
特許文献４には、長期間保存時において凝集・沈殿が実質的に生じることのない、風味に優れた保存安定性良好な乳含有酸性乳飲料の製造方法として、大豆多糖類及びペクチンを用いることが提案されている。 By the way, Non-Patent Document 1 describes that when milk is frozen and stored for a long period of time, milk protein becomes unstable and precipitates. In general, milk proteins contained in dairy beverages have problems in stability due to precipitation, aggregation, and the like due to the influence of pH and long-term storage. As a technique for suppressing the stability of milk protein and the aggregation of milk protein and other components, for example, Non-Patent Document 2 describes HM pectin, CMC, soybean polysaccharide, etc. that have high viscosity and high hydration. It has been proposed to use a high molecular compound. Further, in this document, the optimum pH of HM pectin is 3.7 to 4.2, the optimum pH of soybean polysaccharide is 3.3 to 3.7, and soybean polysaccharide acts at a relatively lower pH than pectin. Are listed.
Patent Document 4 uses soy polysaccharides and pectin as a method for producing a milk-containing acidic milk beverage having excellent flavor and excellent storage stability with substantially no aggregation / precipitation during long-term storage. Has been proposed.
特許文献４には、長期間保存時において凝集・沈殿が実質的に生じることのない、風味に優れた保存安定性良好な乳含有酸性乳飲料の製造方法として、大豆多糖類及びペクチンを用いることが提案されている。 By the way, Non-Patent Document 1 describes that when milk is frozen and stored for a long period of time, milk protein becomes unstable and precipitates. In general, milk proteins contained in dairy beverages have problems in stability due to precipitation, aggregation, and the like due to the influence of pH and long-term storage. As a technique for suppressing the stability of milk protein and the aggregation of milk protein and other components, for example, Non-Patent Document 2 describes HM pectin, CMC, soybean polysaccharide, etc. that have high viscosity and high hydration. It has been proposed to use a high molecular compound. Further, in this document, the optimum pH of HM pectin is 3.7 to 4.2, the optimum pH of soybean polysaccharide is 3.3 to 3.7, and soybean polysaccharide acts at a relatively lower pH than pectin. Are listed.
Patent Document 4 uses soy polysaccharides and pectin as a method for producing a milk-containing acidic milk beverage having excellent flavor and excellent storage stability with substantially no aggregation / precipitation during long-term storage. Has been proposed.
本発明者らの研究によれば、凍結・融解後に飲用する飲料の中でも、低糖度の酸性乳性飲料の場合、融解後に離水が生じ、外観が著しく変化するため、結果として製品価値を失うことがわかった。また、この現象は酸性乳性飲料が低カロリーになるほど生じ易いことがわかった。更に、一度離水が生じた当該酸性乳性飲料は、その後に容器を振ることで乳蛋白質を分散させても、経時的に再度離水が生じることがわかった。
According to the study of the present inventors, among beverages to be drunk after freezing and thawing, in the case of an acidic milk beverage with a low sugar content, water separation occurs after thawing and the appearance changes significantly, resulting in loss of product value as a result. I understood. It was also found that this phenomenon is more likely to occur as the acidic milk beverage becomes lower in calories. Furthermore, it was found that the acidic dairy beverage once water-separated once again water-separated over time even when the milk protein was dispersed by shaking the container.
本発明の課題は、特定低糖度の酸性乳性飲料に生じる、凍結・融解後の離水を有効に抑制でき、飲用時の外観に優れた酸性乳性飲料及びその製造方法を提供することにある。
本発明の別の課題は、特定低糖度の酸性乳性飲料に生じる、凍結・融解後の離水を有効に抑制でき、飲用時の外観に優れ、しかも低カロリーである酸性乳性飲料を提供することにある。
本発明の他の課題は、特定低糖度の酸性乳性飲料に生じる、凍結・融解後の離水を有効に抑制することが可能な酸性乳性飲料の離水抑制方法を提供することにある。 An object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content, and has an excellent appearance during drinking, and a method for producing the same. .
Another object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing, which occurs in an acidic milk beverage having a specific low sugar content, has an excellent appearance during drinking, and is low in calories. There is.
Another object of the present invention is to provide a method for suppressing water separation of an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content.
本発明の別の課題は、特定低糖度の酸性乳性飲料に生じる、凍結・融解後の離水を有効に抑制でき、飲用時の外観に優れ、しかも低カロリーである酸性乳性飲料を提供することにある。
本発明の他の課題は、特定低糖度の酸性乳性飲料に生じる、凍結・融解後の離水を有効に抑制することが可能な酸性乳性飲料の離水抑制方法を提供することにある。 An object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content, and has an excellent appearance during drinking, and a method for producing the same. .
Another object of the present invention is to provide an acidic milk beverage that can effectively suppress water separation after freezing and thawing, which occurs in an acidic milk beverage having a specific low sugar content, has an excellent appearance during drinking, and is low in calories. There is.
Another object of the present invention is to provide a method for suppressing water separation of an acidic milk beverage that can effectively suppress water separation after freezing and thawing that occurs in an acidic milk beverage having a specific low sugar content.
本発明によれば、凍結、融解して飲食するための酸性乳性飲料であって、
乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2であり、該飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する酸性乳性飲料（以下、本発明の飲料と略すことがある）が提供される。
また本発明によれば、凍結、融解して飲食するための酸性乳性飲料の製造方法であって、
乳、大豆多糖類及び水を含む原材料を準備する工程と、該原材料を混合する工程と、得られる飲料のpHを3.6～4.2に調整する工程とを含み、前記原材料を準備する工程において、得られる飲料の無脂乳固形分量が0.1～1.0質量％となるように、且つ糖度が0.5～1.7の範囲となるように原材料の組成を調製することを特徴とする、本発明の飲料の製造方法が提供される。
更に本発明によれば、乳及び水を含み、糖度が0.5～1.7である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解することによって生じる離水の抑制方法であって、
前記酸性乳性飲料の製造時に、乳、大豆多糖類及び水を含む原材料を準備し、準備した原材料を混合し、得られた混合物のpHが3.6～4.2となるように調整し、且つ無脂乳固形分量が0.1～1.0質量％となるように前記原材料の組成を調製することを特徴とする、酸性乳性飲料の離水抑制方法が提供される。
更にまた本発明によれば、飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食するための、酸性乳性飲料の使用であって、
該酸性乳性飲料が、乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2である、酸性乳性飲料の使用が提供される。
また本発明によれば、乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する、酸性乳性飲料の飲食方法が提供される。 According to the present invention, it is an acidic milk drink for freezing, thawing and eating and drinking,
A milk containing soy polysaccharide and water, having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2, and after freezing at least a part of the beverage, An acidic dairy beverage (hereinafter, may be abbreviated as the beverage of the present invention) is provided in which a part or the whole is melted and eaten.
Moreover, according to the present invention, a method for producing an acidic milk drink for freezing, thawing and eating and drinking,
In the step of preparing the raw material, the method includes a step of preparing a raw material containing milk, soybean polysaccharide and water, a step of mixing the raw material, and a step of adjusting the pH of the resulting beverage to 3.6 to 4.2. The method for producing a beverage according to the present invention is characterized in that the composition of the raw material is prepared so that the solid content of non-fat milk in the beverage is 0.1 to 1.0% by mass and the sugar content is in the range of 0.5 to 1.7 Is provided.
Furthermore, according to the present invention, a method for suppressing water separation caused by thawing a part or all of a frozen part after freezing at least a part of an acidic dairy drink containing milk and water and having a sugar content of 0.5 to 1.7. Because
At the time of producing the acidic dairy beverage, raw materials containing milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH of the resulting mixture is adjusted to 3.6 to 4.2, and non-fat There is provided a method for inhibiting water separation of an acidic milk beverage, characterized in that the composition of the raw material is prepared so that the milk solid content is 0.1 to 1.0% by mass.
Furthermore, according to the present invention, after freezing at least a part of the beverage, the use of an acidic milk beverage for thawing a part or all of the frozen part and eating and drinking,
Use of an acidic dairy beverage, wherein the acidic dairy beverage contains milk, soy polysaccharide and water, has a solid content of non-fat milk of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2 Is provided.
Further, according to the present invention, at least one of acidic milk beverages containing milk, soybean polysaccharide and water, having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2. A method of eating and drinking an acidic dairy beverage is provided in which a part or all of the frozen portion is thawed and eaten after eating the portion.
乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2であり、該飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する酸性乳性飲料（以下、本発明の飲料と略すことがある）が提供される。
また本発明によれば、凍結、融解して飲食するための酸性乳性飲料の製造方法であって、
乳、大豆多糖類及び水を含む原材料を準備する工程と、該原材料を混合する工程と、得られる飲料のpHを3.6～4.2に調整する工程とを含み、前記原材料を準備する工程において、得られる飲料の無脂乳固形分量が0.1～1.0質量％となるように、且つ糖度が0.5～1.7の範囲となるように原材料の組成を調製することを特徴とする、本発明の飲料の製造方法が提供される。
更に本発明によれば、乳及び水を含み、糖度が0.5～1.7である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解することによって生じる離水の抑制方法であって、
前記酸性乳性飲料の製造時に、乳、大豆多糖類及び水を含む原材料を準備し、準備した原材料を混合し、得られた混合物のpHが3.6～4.2となるように調整し、且つ無脂乳固形分量が0.1～1.0質量％となるように前記原材料の組成を調製することを特徴とする、酸性乳性飲料の離水抑制方法が提供される。
更にまた本発明によれば、飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食するための、酸性乳性飲料の使用であって、
該酸性乳性飲料が、乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2である、酸性乳性飲料の使用が提供される。
また本発明によれば、乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する、酸性乳性飲料の飲食方法が提供される。 According to the present invention, it is an acidic milk drink for freezing, thawing and eating and drinking,
A milk containing soy polysaccharide and water, having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2, and after freezing at least a part of the beverage, An acidic dairy beverage (hereinafter, may be abbreviated as the beverage of the present invention) is provided in which a part or the whole is melted and eaten.
Moreover, according to the present invention, a method for producing an acidic milk drink for freezing, thawing and eating and drinking,
In the step of preparing the raw material, the method includes a step of preparing a raw material containing milk, soybean polysaccharide and water, a step of mixing the raw material, and a step of adjusting the pH of the resulting beverage to 3.6 to 4.2. The method for producing a beverage according to the present invention is characterized in that the composition of the raw material is prepared so that the solid content of non-fat milk in the beverage is 0.1 to 1.0% by mass and the sugar content is in the range of 0.5 to 1.7 Is provided.
Furthermore, according to the present invention, a method for suppressing water separation caused by thawing a part or all of a frozen part after freezing at least a part of an acidic dairy drink containing milk and water and having a sugar content of 0.5 to 1.7. Because
At the time of producing the acidic dairy beverage, raw materials containing milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH of the resulting mixture is adjusted to 3.6 to 4.2, and non-fat There is provided a method for inhibiting water separation of an acidic milk beverage, characterized in that the composition of the raw material is prepared so that the milk solid content is 0.1 to 1.0% by mass.
Furthermore, according to the present invention, after freezing at least a part of the beverage, the use of an acidic milk beverage for thawing a part or all of the frozen part and eating and drinking,
Use of an acidic dairy beverage, wherein the acidic dairy beverage contains milk, soy polysaccharide and water, has a solid content of non-fat milk of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2 Is provided.
Further, according to the present invention, at least one of acidic milk beverages containing milk, soybean polysaccharide and water, having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2. A method of eating and drinking an acidic dairy beverage is provided in which a part or all of the frozen portion is thawed and eaten after eating the portion.
本発明の飲料は、上記構成を採用するので、乳及び水を含み、特定低糖度の酸性乳性飲料であるにもかかわらず、飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解した際に生じる離水を有効に抑制でき、飲用時の外観に優れる。従って、凍結・融解して飲用する容器入り、特に透明性が高い容器入り酸性乳性飲料製品として有用である。
本発明の製造方法は、上記構成を採用するので、本発明の飲料を簡便に得ることができる。
本発明の離水抑制方法は、上記構成を採用するので、乳及び水を含み、特定低糖度の酸性乳性飲料における、凍結後の融解によって生じる離水を有効に抑制することができる。 Since the beverage of the present invention adopts the above-mentioned configuration, it is part of the frozen portion after freezing at least a portion of the beverage, although it contains milk and water and is an acidic milk beverage with a specific low sugar content. The water separation that occurs when all is melted can be effectively suppressed, and the appearance when drinking is excellent. Therefore, it is useful as an acidic milk beverage product in a container that is frozen and thawed for drinking, particularly in a highly transparent container.
Since the manufacturing method of the present invention employs the above configuration, the beverage of the present invention can be obtained easily.
Since the water separation inhibiting method of the present invention employs the above configuration, it is possible to effectively inhibit water separation caused by thawing after freezing in an acidic dairy beverage containing milk and water and having a specific low sugar content.
本発明の製造方法は、上記構成を採用するので、本発明の飲料を簡便に得ることができる。
本発明の離水抑制方法は、上記構成を採用するので、乳及び水を含み、特定低糖度の酸性乳性飲料における、凍結後の融解によって生じる離水を有効に抑制することができる。 Since the beverage of the present invention adopts the above-mentioned configuration, it is part of the frozen portion after freezing at least a portion of the beverage, although it contains milk and water and is an acidic milk beverage with a specific low sugar content. The water separation that occurs when all is melted can be effectively suppressed, and the appearance when drinking is excellent. Therefore, it is useful as an acidic milk beverage product in a container that is frozen and thawed for drinking, particularly in a highly transparent container.
Since the manufacturing method of the present invention employs the above configuration, the beverage of the present invention can be obtained easily.
Since the water separation inhibiting method of the present invention employs the above configuration, it is possible to effectively inhibit water separation caused by thawing after freezing in an acidic dairy beverage containing milk and water and having a specific low sugar content.
以下、本発明を更に詳細に説明する。
本発明の飲料は、該飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食するという飲食方法に用いる酸性乳性飲料であって、乳、大豆多糖類及び水を含む。
ここで、飲料の少なくとも一部を凍結したとは、本発明の飲料が、飲料全体が完全凍結した状態、半凍結した状態を意味する。このような状態にするには、本発明の飲料を凝固点以下の温度、常気圧であれば、通常０℃以下、好ましくは０～－２０℃の温度範囲に保持することによって行うことができ、その温度と保持時間とを調整することにより、上記のような状態とすることができる。また、凍結部分の一部を融解する、即ち、完全凍結した状態又は半凍結した状態の凍結物の一部を融解するとは、融解した部分と完全に融解していない部分とを有する、例えば、シャーベット状とすることを意味する。 Hereinafter, the present invention will be described in more detail.
The beverage of the present invention is an acidic dairy beverage for use in a food and beverage method in which at least a portion of the beverage is frozen and then a part or all of the frozen portion is melted to eat and drink, wherein the milk, soybean polysaccharide and water including.
Here, that at least a part of the beverage is frozen means that the beverage according to the present invention is completely frozen or semi-frozen. Such a state can be achieved by maintaining the beverage of the present invention at a temperature below the freezing point and at atmospheric pressure, usually at 0 ° C. or lower, preferably 0 to −20 ° C. By adjusting the temperature and holding time, the above state can be obtained. Further, thawing a part of a frozen part, that is, thawing a part of a frozen substance in a completely frozen state or a semi-frozen state has a part that has been thawed and a part that has not been completely thawed, for example, Means sherbet.
本発明の飲料は、該飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食するという飲食方法に用いる酸性乳性飲料であって、乳、大豆多糖類及び水を含む。
ここで、飲料の少なくとも一部を凍結したとは、本発明の飲料が、飲料全体が完全凍結した状態、半凍結した状態を意味する。このような状態にするには、本発明の飲料を凝固点以下の温度、常気圧であれば、通常０℃以下、好ましくは０～－２０℃の温度範囲に保持することによって行うことができ、その温度と保持時間とを調整することにより、上記のような状態とすることができる。また、凍結部分の一部を融解する、即ち、完全凍結した状態又は半凍結した状態の凍結物の一部を融解するとは、融解した部分と完全に融解していない部分とを有する、例えば、シャーベット状とすることを意味する。 Hereinafter, the present invention will be described in more detail.
The beverage of the present invention is an acidic dairy beverage for use in a food and beverage method in which at least a portion of the beverage is frozen and then a part or all of the frozen portion is melted to eat and drink, wherein the milk, soybean polysaccharide and water including.
Here, that at least a part of the beverage is frozen means that the beverage according to the present invention is completely frozen or semi-frozen. Such a state can be achieved by maintaining the beverage of the present invention at a temperature below the freezing point and at atmospheric pressure, usually at 0 ° C. or lower, preferably 0 to −20 ° C. By adjusting the temperature and holding time, the above state can be obtained. Further, thawing a part of a frozen part, that is, thawing a part of a frozen substance in a completely frozen state or a semi-frozen state has a part that has been thawed and a part that has not been completely thawed, for example, Means sherbet.
本発明に用いる乳は、動物又は植物由来のいずれの乳であっても良い。例えば、牛乳、山羊乳、羊乳、馬乳等の獣乳、豆乳等の植物乳を用いることができ、牛乳が一般的である。これらの乳は、単独又は２種類以上の混合物として用いることができる。また、これらの乳を、乳酸菌やビフィズス菌等の微生物を用いて発酵させた発酵乳として用いることもできる。
乳の形態は特に限定されず、例えば、全脂乳、脱脂乳、乳清、乳蛋白濃縮物が挙げられ、また、粉乳や濃縮乳から還元した乳も使用できる。
本発明の飲料において乳の含有割合は、無脂乳固形分量として0.1～1.0質量％である。その下限は好ましくは0.2質量％、より好ましくは0.25質量％である。またその上限は好ましくは0.6質量％、より好ましくは0.4質量％である。乳の含有割合が無脂乳固形分量として0.1質量％未満の場合には、乳性飲料としての風味が低下するおそれがあり、1.0質量％を超えると乳蛋白質の沈澱や凝集が生じるおそれがある。 The milk used in the present invention may be any animal or plant-derived milk. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and vegetable milk such as soy milk can be used, and milk is generally used. These milks can be used alone or as a mixture of two or more. Moreover, these milk can also be used as fermented milk fermented using microorganisms, such as lactic acid bacteria and bifidobacteria.
The form of milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, and milk protein concentrate, and milk reduced from milk powder or concentrated milk can also be used.
In the beverage of the present invention, the content of milk is 0.1 to 1.0% by mass as the solid content of nonfat milk. The lower limit is preferably 0.2% by mass, more preferably 0.25% by mass. The upper limit is preferably 0.6% by mass, more preferably 0.4% by mass. When the milk content is less than 0.1% by mass as the solid content of non-fat milk, the flavor as a milky beverage may be reduced, and when it exceeds 1.0% by mass, milk protein may be precipitated or aggregated. .
乳の形態は特に限定されず、例えば、全脂乳、脱脂乳、乳清、乳蛋白濃縮物が挙げられ、また、粉乳や濃縮乳から還元した乳も使用できる。
本発明の飲料において乳の含有割合は、無脂乳固形分量として0.1～1.0質量％である。その下限は好ましくは0.2質量％、より好ましくは0.25質量％である。またその上限は好ましくは0.6質量％、より好ましくは0.4質量％である。乳の含有割合が無脂乳固形分量として0.1質量％未満の場合には、乳性飲料としての風味が低下するおそれがあり、1.0質量％を超えると乳蛋白質の沈澱や凝集が生じるおそれがある。 The milk used in the present invention may be any animal or plant-derived milk. For example, animal milk such as cow's milk, goat milk, sheep milk and horse milk, and vegetable milk such as soy milk can be used, and milk is generally used. These milks can be used alone or as a mixture of two or more. Moreover, these milk can also be used as fermented milk fermented using microorganisms, such as lactic acid bacteria and bifidobacteria.
The form of milk is not particularly limited, and examples thereof include whole milk, skim milk, whey, and milk protein concentrate, and milk reduced from milk powder or concentrated milk can also be used.
In the beverage of the present invention, the content of milk is 0.1 to 1.0% by mass as the solid content of nonfat milk. The lower limit is preferably 0.2% by mass, more preferably 0.25% by mass. The upper limit is preferably 0.6% by mass, more preferably 0.4% by mass. When the milk content is less than 0.1% by mass as the solid content of non-fat milk, the flavor as a milky beverage may be reduced, and when it exceeds 1.0% by mass, milk protein may be precipitated or aggregated. .
本発明に用いる大豆多糖類は、乳蛋白質の安定化剤として知られたものが使用でき、通常、大豆製品の製造工程において副生するオカラ（繊維状の絞りかす）から抽出精製された多糖類であって、含有されるガラクツロン酸のカルボキシル基に由来して酸性下マイナスに帯電しているものが使用できる。市販品としては、例えば、商品名「SM-1200」（三栄源エフ・エフ・アイ（株）製）が挙げられる。
本発明の飲料において、大豆多糖類の含有割合は、本発明の効果が得られるように、乳の含有割合等に応じて適宜選択することができるが、通常、飲料全量中0.01～0.5質量％の範囲とすることが好ましい。 Soy polysaccharides used in the present invention can be those known as milk protein stabilizers, and are usually extracted and purified from okara (fibrous pomace) by-produced in the production process of soybean products. And what is derived from the carboxyl group of the contained galacturonic acid and is negatively charged under acidity can be used. As a commercial item, a brand name "SM-1200" (made by San-Ei Gen FFI Co., Ltd.) is mentioned, for example.
In the beverage of the present invention, the content of soybean polysaccharide can be appropriately selected according to the content of milk and the like so that the effects of the present invention can be obtained. Usually, 0.01 to 0.5% by mass in the total amount of beverage It is preferable to set it as the range.
本発明の飲料において、大豆多糖類の含有割合は、本発明の効果が得られるように、乳の含有割合等に応じて適宜選択することができるが、通常、飲料全量中0.01～0.5質量％の範囲とすることが好ましい。 Soy polysaccharides used in the present invention can be those known as milk protein stabilizers, and are usually extracted and purified from okara (fibrous pomace) by-produced in the production process of soybean products. And what is derived from the carboxyl group of the contained galacturonic acid and is negatively charged under acidity can be used. As a commercial item, a brand name "SM-1200" (made by San-Ei Gen FFI Co., Ltd.) is mentioned, for example.
In the beverage of the present invention, the content of soybean polysaccharide can be appropriately selected according to the content of milk and the like so that the effects of the present invention can be obtained. Usually, 0.01 to 0.5% by mass in the total amount of beverage It is preferable to set it as the range.
本発明に用いる水は特に限定されず、例えば、イオン交換水を用いることができる。
本発明の飲料において水の含有割合は、他の成分の含有割合や、後述する糖度及びpHが所望範囲となるように適宜選択することができる。 The water used for this invention is not specifically limited, For example, ion-exchange water can be used.
In the beverage of the present invention, the content ratio of water can be appropriately selected so that the content ratio of other components and the sugar content and pH described below are within a desired range.
本発明の飲料において水の含有割合は、他の成分の含有割合や、後述する糖度及びpHが所望範囲となるように適宜選択することができる。 The water used for this invention is not specifically limited, For example, ion-exchange water can be used.
In the beverage of the present invention, the content ratio of water can be appropriately selected so that the content ratio of other components and the sugar content and pH described below are within a desired range.
本発明の飲料には、上記必須成分の他に、本発明の効果や、規定された物性を損なわない範囲で必要に応じて他の成分を適宜含ませることができる。他の成分としては、例えば、pH調整のための酸味料、果汁や、糖度調整剤、大豆多糖類以外の乳蛋白質安定化剤、高甘味度甘味料、香料、色素が挙げられる。
In addition to the above essential ingredients, the beverage of the present invention can appropriately contain other ingredients as needed within the range not impairing the effects of the present invention and the specified physical properties. Examples of the other components include acidulants for adjusting pH, fruit juice, sugar content adjusters, milk protein stabilizers other than soybean polysaccharides, high sweetness sweeteners, flavors, and pigments.
酸味料としては、例えば、乳酸、クエン酸、リンゴ酸、酒石酸、酢酸、フィチン酸、グルコン酸、コハク酸、フマール酸等の有機酸又はその塩、リン酸等の無機酸又はその塩が挙げられる。
果汁としては、例えば、オレンジ、レモン、グレープフルーツ等の柑橘系の果汁や、ブドウ、モモ、リンゴ、バナナ等の果汁が挙げられる。
糖度調整剤としては、例えば、ショ糖、麦芽糖、果糖、ブドウ糖、果糖ブドウ糖液糖、オリゴ糖等の糖類や、エリスリトール、マルチトール、キシリトール等の糖アルコールや、難消化性デキストリン、寒天等の食物繊維が挙げられる。
大豆多糖類以外の乳蛋白質安定化剤としては、例えば、HMペクチン、カルボキシメチルセルロース(CMC)、ジェランガム、グアーガム、キサンタンガム、アラビアガムが挙げられる。このような安定化剤は、本発明の飲料における所望の効果に悪影響を与える場合があるので、含有させる場合にはその量は少ない方が好ましく、また、含有させないことがより好ましい。
高甘味度甘味料としては、例えば、スクラロース、ステビア、アセスルファムカリウム、サッカリンナトリウム、アスパルテーム、グリチルリチン、グリチルリチン酸ジカリウム、ソーマチンが挙げられる。 Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid or salts thereof, and inorganic acids such as phosphoric acid or salts thereof. .
Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit, and fruit 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, oligosaccharide, sugar alcohols such as erythritol, maltitol, and xylitol, foods such as indigestible dextrin, agar, etc. Fiber.
Examples of milk protein stabilizers other than soybean polysaccharides include HM pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. Since such a stabilizer may adversely affect a desired effect in the beverage of the present invention, when it is contained, it is preferable that the amount thereof is small, and it is more preferable not to contain it.
Examples of the high-intensity sweetener include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, and thaumatin.
果汁としては、例えば、オレンジ、レモン、グレープフルーツ等の柑橘系の果汁や、ブドウ、モモ、リンゴ、バナナ等の果汁が挙げられる。
糖度調整剤としては、例えば、ショ糖、麦芽糖、果糖、ブドウ糖、果糖ブドウ糖液糖、オリゴ糖等の糖類や、エリスリトール、マルチトール、キシリトール等の糖アルコールや、難消化性デキストリン、寒天等の食物繊維が挙げられる。
大豆多糖類以外の乳蛋白質安定化剤としては、例えば、HMペクチン、カルボキシメチルセルロース(CMC)、ジェランガム、グアーガム、キサンタンガム、アラビアガムが挙げられる。このような安定化剤は、本発明の飲料における所望の効果に悪影響を与える場合があるので、含有させる場合にはその量は少ない方が好ましく、また、含有させないことがより好ましい。
高甘味度甘味料としては、例えば、スクラロース、ステビア、アセスルファムカリウム、サッカリンナトリウム、アスパルテーム、グリチルリチン、グリチルリチン酸ジカリウム、ソーマチンが挙げられる。 Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid or salts thereof, and inorganic acids such as phosphoric acid or salts thereof. .
Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit, and fruit 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, oligosaccharide, sugar alcohols such as erythritol, maltitol, and xylitol, foods such as indigestible dextrin, agar, etc. Fiber.
Examples of milk protein stabilizers other than soybean polysaccharides include HM pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, xanthan gum, and gum arabic. Since such a stabilizer may adversely affect a desired effect in the beverage of the present invention, when it is contained, it is preferable that the amount thereof is small, and it is more preferable not to contain it.
Examples of the high-intensity sweetener include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, and thaumatin.
本発明の飲料の糖度は、0.5～1.7であり、その上限は好ましくは1.5であり、より好ましくは1.2である。糖度が1.7を超える場合には、飲料のpHに関わらず、凍結・融解後の離水現象は生じ難い。
本発明において糖度とは、20℃における糖用屈折計の示度であり、例えば、デジタル屈折計Rx-5000（アタゴ社製）を使用して20℃で測定した本発明の飲料における可溶性固形分量を意味する。 The sugar content of the beverage of the present invention is 0.5 to 1.7, and the upper limit thereof is preferably 1.5, more preferably 1.2. When the sugar content exceeds 1.7, water separation after freezing and thawing hardly occurs regardless of the pH of the beverage.
In the present invention, the sugar content is an indication of a refractometer for sugar at 20 ° C., for example, the amount of soluble solid content in the beverage of the present invention measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.) Means.
本発明において糖度とは、20℃における糖用屈折計の示度であり、例えば、デジタル屈折計Rx-5000（アタゴ社製）を使用して20℃で測定した本発明の飲料における可溶性固形分量を意味する。 The sugar content of the beverage of the present invention is 0.5 to 1.7, and the upper limit thereof is preferably 1.5, more preferably 1.2. When the sugar content exceeds 1.7, water separation after freezing and thawing hardly occurs regardless of the pH of the beverage.
In the present invention, the sugar content is an indication of a refractometer for sugar at 20 ° C., for example, the amount of soluble solid content in the beverage of the present invention measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.) Means.
本発明の飲料のpHは、3.6～4.2であり、その上限は好ましくは4.0である。pHが4.2を超える場合には、飲料の凍結・融解後の離水現象が抑制されるが、経時的な乳蛋白質の安定性が損なわれ、沈殿が増加するおそれがあり、酸性乳性飲料として好ましくない。
本発明においてpHの調整は、例えば、酸味料を使用する方法、発酵乳を使用する方法、果汁を使用する方法、またはこれらの方法を併用する方法により行うことができるが、所望のpHとすることができれば特に限定されない。酸味料、発酵乳及び果汁としては上述のものが使用できる。 The pH of the beverage of the present invention is 3.6 to 4.2, and the upper limit is preferably 4.0. If the pH exceeds 4.2, the water separation phenomenon after freezing / thawing of the beverage is suppressed, but the stability of milk protein over time may be impaired, and precipitation may increase, which is preferable as an acidic milk beverage. Absent.
In the present invention, the pH can be adjusted by, for example, a method using a sour agent, a method using fermented milk, a method using fruit juice, or a method using a combination of these methods. There is no particular limitation as long as it is possible. The above-mentioned thing can be used as a sour agent, fermented milk, and fruit juice.
本発明においてpHの調整は、例えば、酸味料を使用する方法、発酵乳を使用する方法、果汁を使用する方法、またはこれらの方法を併用する方法により行うことができるが、所望のpHとすることができれば特に限定されない。酸味料、発酵乳及び果汁としては上述のものが使用できる。 The pH of the beverage of the present invention is 3.6 to 4.2, and the upper limit is preferably 4.0. If the pH exceeds 4.2, the water separation phenomenon after freezing / thawing of the beverage is suppressed, but the stability of milk protein over time may be impaired, and precipitation may increase, which is preferable as an acidic milk beverage. Absent.
In the present invention, the pH can be adjusted by, for example, a method using a sour agent, a method using fermented milk, a method using fruit juice, or a method using a combination of these methods. There is no particular limitation as long as it is possible. The above-mentioned thing can be used as a sour agent, fermented milk, and fruit juice.
本発明の飲料は、低カロリー飲料とするために、各原材料の種類及び含有量を調整し、そのエネルギーを制御することが好ましい。特に、本発明の飲料のエネルギーを6kcal／100ml以下、特に5kcal／100ml以下に制御することが好ましい。その下限値は特に限定されないが、通常、1kcal／100mlである。
In order for the beverage of the present invention to be a low-calorie beverage, it is preferable to adjust the type and content of each raw material and control its energy. In particular, the energy of the beverage of the present invention is preferably controlled to 6 kcal / 100 ml or less, particularly 5 kcal / 100 ml or less. The lower limit is not particularly limited, but is usually 1 kcal / 100 ml.
本発明の飲料は、容器に充填した酸性乳性飲料とすることが好ましい。容器としては、ガラス製、ポリエチレンテレフタレート(PET)、ポリエチレン、ポリプロピレン等のプラスチック製、紙製、アルミ製、スチール製の密封容器が挙げられ、特に、本発明の所望の効果が確認し易い本発明の飲料を視認しうる透明性の高い容器が好ましい。
The beverage of the present invention is preferably an acidic milk beverage filled in a container. Examples of the container include glass, polyethylene terephthalate (PET), polyethylene, polypropylene, and other plastic, paper, aluminum, and steel sealed containers, and in particular, the present invention is easy to confirm the desired effect of the present invention. A highly transparent container that can visually recognize the beverage is preferred.
本発明の凍結、融解して飲食するための酸性乳性飲料の製造方法は、乳、大豆多糖類及び水を含む上述の各原材料を準備する工程を含む。該工程においては、得られる飲料の無脂乳固形分量が0.1～1.0質量％となるように、且つ得られる飲料の糖度が0.5～1.7の範囲となるように原材料の組成を常法により調製する。
本発明の凍結、融解して飲食するための酸性乳性飲料の製造方法は、上記原材料を準備する工程と、準備した原材料を混合する工程と、得られる飲料のpHを3.6～4.2に調整する工程とを含む。このような混合、pHの調整は、公知の方法により行うことができる。 The method for producing an acidic milk drink for freezing, thawing and eating and drinking of the present invention includes a step of preparing each of the above-mentioned raw materials containing milk, soybean polysaccharide and water. In this step, the composition of the raw material is prepared by a conventional method so that the solid content of non-fat milk in 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. .
The method for producing an acidic milk beverage for eating and drinking after freezing and thawing according to the present invention comprises the steps of preparing the raw materials, mixing the prepared raw materials, and adjusting the pH of the resulting beverage to 3.6 to 4.2. Process. Such mixing and pH adjustment can be performed by a known method.
本発明の凍結、融解して飲食するための酸性乳性飲料の製造方法は、上記原材料を準備する工程と、準備した原材料を混合する工程と、得られる飲料のpHを3.6～4.2に調整する工程とを含む。このような混合、pHの調整は、公知の方法により行うことができる。 The method for producing an acidic milk drink for freezing, thawing and eating and drinking of the present invention includes a step of preparing each of the above-mentioned raw materials containing milk, soybean polysaccharide and water. In this step, the composition of the raw material is prepared by a conventional method so that the solid content of non-fat milk in 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. .
The method for producing an acidic milk beverage for eating and drinking after freezing and thawing according to the present invention comprises the steps of preparing the raw materials, mixing the prepared raw materials, and adjusting the pH of the resulting beverage to 3.6 to 4.2. Process. Such mixing and pH adjustment can be performed by a known method.
本発明の製造方法においては、得られた飲料に対して、通常、均質化処理や殺菌処理を行なうことができる。
均質化処理は、通常、ホモゲナイザーを用いて行うことができる。均質化条件は特に限定されないが、温度5～25℃で圧力10～50Mpaの条件が好ましく挙げられる。また、均質化処理は、殺菌処理の前後のいずれか、もしくは両方で行うことができる。
殺菌処理は、例えば、65℃で10分間と同等以上の殺菌価を有する加熱殺菌により行うことができる。殺菌処理の方法は特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌等の方法を採用することができる。また、殺菌処理は、均質化処理の前後のいずれか、もしくは両方で行うか、または容器充填前後のいずれか、もしくは両方で行うことができる。
殺菌処理後の本発明の飲料を容器詰め酸性乳性飲料とする方法としては、例えば、容器に飲料をホットパック充填し、充填した容器を冷却する方法、又は容器充填に適した温度まで飲料を冷却して、予め洗浄殺菌した容器に無菌充填する方法により行うことができる。 In the production method of the present invention, the obtained beverage can usually be subjected to a homogenization treatment or a sterilization treatment.
The homogenization treatment can usually be performed using a homogenizer. The homogenization conditions are not particularly limited, but a preferable condition is a temperature of 5 to 25 ° C. and a pressure of 10 to 50 MPa. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
As a method of making the beverage of the present invention after the sterilization treatment into an acidic dairy beverage packed in a container, for example, a beverage is hot-pack filled with a beverage and the filled container is cooled, or the beverage is brought to a temperature suitable for container filling. It can be carried out by a method of aseptically filling a cooled and sterilized container in advance.
均質化処理は、通常、ホモゲナイザーを用いて行うことができる。均質化条件は特に限定されないが、温度5～25℃で圧力10～50Mpaの条件が好ましく挙げられる。また、均質化処理は、殺菌処理の前後のいずれか、もしくは両方で行うことができる。
殺菌処理は、例えば、65℃で10分間と同等以上の殺菌価を有する加熱殺菌により行うことができる。殺菌処理の方法は特に制限されず、通常のプレート式殺菌、チューブラー式殺菌、レトルト殺菌、バッチ殺菌、オートクレーブ殺菌等の方法を採用することができる。また、殺菌処理は、均質化処理の前後のいずれか、もしくは両方で行うか、または容器充填前後のいずれか、もしくは両方で行うことができる。
殺菌処理後の本発明の飲料を容器詰め酸性乳性飲料とする方法としては、例えば、容器に飲料をホットパック充填し、充填した容器を冷却する方法、又は容器充填に適した温度まで飲料を冷却して、予め洗浄殺菌した容器に無菌充填する方法により行うことができる。 In the production method of the present invention, the obtained beverage can usually be subjected to a homogenization treatment or a sterilization treatment.
The homogenization treatment can usually be performed using a homogenizer. The homogenization conditions are not particularly limited, but a preferable condition is a temperature of 5 to 25 ° C. and a pressure of 10 to 50 MPa. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
As a method of making the beverage of the present invention after the sterilization treatment into an acidic dairy beverage packed in a container, for example, a beverage is hot-pack filled with a beverage and the filled container is cooled, or the beverage is brought to a temperature suitable for container filling. It can be carried out by a method of aseptically filling a cooled and sterilized container in advance.
本発明の離水抑制方法は、乳及び水を含み、糖度が0.5～1.7である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解することによって生じる離水の抑制方法であって、
前記酸性乳性飲料の製造時に、乳、大豆多糖類及び水を含む原材料を準備し、準備した原材料を混合し、pHが3.6～4.2となるように調整し、且つ無脂乳固形分量が0.1～1.0質量％となるように前記原材料の組成を調製することを特徴とする。
前記酸性乳性飲料の各原料としては、上述の本発明の飲料で説明したものを使用することができる。特に、低カロリーのものが好ましく、例えば、酸性乳性飲料のエネルギーが5kcal／100ml以下となる原材料を選択して使用することが好ましい。その下限値は特に限定されないが、通常、1kcal／100mlである。 The water separation suppression method of the present invention suppresses water separation caused by thawing a part or all of a frozen portion after freezing at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7. A method,
At the time of production of the acidic dairy beverage, raw materials including milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH is adjusted to 3.6 to 4.2, and the solid content of nonfat milk is 0.1. The composition of the raw material is prepared so as to be ˜1.0% by mass.
As each raw material of the said acidic milk drink, what was demonstrated with the drink of the above-mentioned this invention can be used. In particular, low-calorie ones are preferable. For example, it is preferable to select and use a raw material in which the energy of an acidic dairy beverage is 5 kcal / 100 ml or less. The lower limit is not particularly limited, but is usually 1 kcal / 100 ml.
前記酸性乳性飲料の製造時に、乳、大豆多糖類及び水を含む原材料を準備し、準備した原材料を混合し、pHが3.6～4.2となるように調整し、且つ無脂乳固形分量が0.1～1.0質量％となるように前記原材料の組成を調製することを特徴とする。
前記酸性乳性飲料の各原料としては、上述の本発明の飲料で説明したものを使用することができる。特に、低カロリーのものが好ましく、例えば、酸性乳性飲料のエネルギーが5kcal／100ml以下となる原材料を選択して使用することが好ましい。その下限値は特に限定されないが、通常、1kcal／100mlである。 The water separation suppression method of the present invention suppresses water separation caused by thawing a part or all of a frozen portion after freezing at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7. A method,
At the time of production of the acidic dairy beverage, raw materials including milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH is adjusted to 3.6 to 4.2, and the solid content of nonfat milk is 0.1. The composition of the raw material is prepared so as to be ˜1.0% by mass.
As each raw material of the said acidic milk drink, what was demonstrated with the drink of the above-mentioned this invention can be used. In particular, low-calorie ones are preferable. For example, it is preferable to select and use a raw material in which the energy of an acidic dairy beverage is 5 kcal / 100 ml or less. The lower limit is not particularly limited, but is usually 1 kcal / 100 ml.
以下、本発明を実施例、比較例及び参考例により更に詳細に説明するが、本発明はこれらに限定されない。
例中、大豆多糖類は、商品名「ＳＭ－１２００」（三栄源エフ・エフ・アイ（株）製）を用い、ペクチンは、商品名「ＹＭ－１１５－ＬＪ」（三晶（株）製）を用いた。また、均質化処理は、試験室用ホモゲナイザー（型式１５ＭＲ、ＡＰＶゴーリン社製）を用いて、処理温度２０℃、処理圧１５ＭＰａで行なった。加熱殺菌は、９５℃達温殺菌を行なった。 EXAMPLES Hereinafter, although an Example, a comparative example, and a reference example demonstrate this invention further in detail, this invention is not limited to these.
In the examples, the soy polysaccharide uses the trade name “SM-1200” (manufactured by Saneigen FFI Co., Ltd.), and the pectin uses the trade name “YM-115-LJ” (manufactured by Sanki Co., Ltd.). ) Was used. Further, the homogenization treatment was performed at a treatment temperature of 20 ° C. and a treatment pressure of 15 MPa using a laboratory homogenizer (model 15MR, manufactured by APV Gorin). The heat sterilization was performed at 95 ° C.
例中、大豆多糖類は、商品名「ＳＭ－１２００」（三栄源エフ・エフ・アイ（株）製）を用い、ペクチンは、商品名「ＹＭ－１１５－ＬＪ」（三晶（株）製）を用いた。また、均質化処理は、試験室用ホモゲナイザー（型式１５ＭＲ、ＡＰＶゴーリン社製）を用いて、処理温度２０℃、処理圧１５ＭＰａで行なった。加熱殺菌は、９５℃達温殺菌を行なった。 EXAMPLES Hereinafter, although an Example, a comparative example, and a reference example demonstrate this invention further in detail, this invention is not limited to these.
In the examples, the soy polysaccharide uses the trade name “SM-1200” (manufactured by Saneigen FFI Co., Ltd.), and the pectin uses the trade name “YM-115-LJ” (manufactured by Sanki Co., Ltd.). ) Was used. Further, the homogenization treatment was performed at a treatment temperature of 20 ° C. and a treatment pressure of 15 MPa using a laboratory homogenizer (model 15MR, manufactured by APV Gorin). The heat sterilization was performed at 95 ° C.
実施例１
25質量％還元脱脂粉乳（以下、脱脂乳と略す）104gに、3質量％大豆多糖類水溶液（以下、大豆多糖類水溶液と略す）300gを添加して均一になるように攪拌した。次いで、10質量％クエン酸水溶液（以下、クエン酸水溶液と略す）195gを添加し十分に攪拌した。次にイオン交換水を用いて全量を9.5kgとした後に、10質量％クエン酸三ナトリウム水溶液（以下、クエン酸三Na水溶液と略す）144gでpHを4.0に調整した。続いて、イオン交換水を用いて全量を10kgとした後に均質化処理を行い、調合液を調製した。得られた調合液を加熱殺菌して酸性乳性飲料を得た。得られた酸性乳性飲料を、350mlのPETボトルにホットパック充填し、室温まで水冷した。
得られたPETボトル入り酸性乳性飲料（以下、サンプルという）を－20℃の冷凍室で一晩以上冷凍した後、37℃で融解し、以下の評価を行った。結果を表１に示す。また、得られた酸性乳性飲料の物性値として、pH、糖度、無脂乳固形分量及びエネルギー（カロリー）も表１に示す。 Example 1
To 104 g of 25% by mass reduced skim milk powder (hereinafter abbreviated as skim milk), 300 g of 3% by mass soy polysaccharide aqueous solution (hereinafter abbreviated as soy polysaccharide aqueous solution) was added and stirred uniformly. Next, 195 g of a 10% by mass citric acid aqueous solution (hereinafter abbreviated as citric acid aqueous solution) was added and stirred sufficiently. Next, the total amount was adjusted to 9.5 kg using ion-exchanged water, and then the pH was adjusted to 4.0 with 144 g of a 10% by mass aqueous solution of trisodium citrate (hereinafter abbreviated as triNatricitrate aqueous solution). Subsequently, the total amount was made 10 kg using ion-exchanged water, and then homogenization was performed to prepare a preparation solution. The obtained preparation liquid was sterilized by heating to obtain an acidic milk beverage. The obtained acidic dairy beverage was hot-packed into a 350 ml PET bottle and cooled to room temperature with water.
The obtained acidic milk beverage in a PET bottle (hereinafter referred to as “sample”) was frozen in a −20 ° C. freezer overnight or more and then thawed at 37 ° C., and the following evaluation was performed. The results are shown in Table 1. Table 1 also shows pH, sugar content, solid content of non-fat milk and energy (calories) as physical properties of the obtained acidic milk beverage.
25質量％還元脱脂粉乳（以下、脱脂乳と略す）104gに、3質量％大豆多糖類水溶液（以下、大豆多糖類水溶液と略す）300gを添加して均一になるように攪拌した。次いで、10質量％クエン酸水溶液（以下、クエン酸水溶液と略す）195gを添加し十分に攪拌した。次にイオン交換水を用いて全量を9.5kgとした後に、10質量％クエン酸三ナトリウム水溶液（以下、クエン酸三Na水溶液と略す）144gでpHを4.0に調整した。続いて、イオン交換水を用いて全量を10kgとした後に均質化処理を行い、調合液を調製した。得られた調合液を加熱殺菌して酸性乳性飲料を得た。得られた酸性乳性飲料を、350mlのPETボトルにホットパック充填し、室温まで水冷した。
得られたPETボトル入り酸性乳性飲料（以下、サンプルという）を－20℃の冷凍室で一晩以上冷凍した後、37℃で融解し、以下の評価を行った。結果を表１に示す。また、得られた酸性乳性飲料の物性値として、pH、糖度、無脂乳固形分量及びエネルギー（カロリー）も表１に示す。 Example 1
To 104 g of 25% by mass reduced skim milk powder (hereinafter abbreviated as skim milk), 300 g of 3% by mass soy polysaccharide aqueous solution (hereinafter abbreviated as soy polysaccharide aqueous solution) was added and stirred uniformly. Next, 195 g of a 10% by mass citric acid aqueous solution (hereinafter abbreviated as citric acid aqueous solution) was added and stirred sufficiently. Next, the total amount was adjusted to 9.5 kg using ion-exchanged water, and then the pH was adjusted to 4.0 with 144 g of a 10% by mass aqueous solution of trisodium citrate (hereinafter abbreviated as triNatricitrate aqueous solution). Subsequently, the total amount was made 10 kg using ion-exchanged water, and then homogenization was performed to prepare a preparation solution. The obtained preparation liquid was sterilized by heating to obtain an acidic milk beverage. The obtained acidic dairy beverage was hot-packed into a 350 ml PET bottle and cooled to room temperature with water.
The obtained acidic milk beverage in a PET bottle (hereinafter referred to as “sample”) was frozen in a −20 ° C. freezer overnight or more and then thawed at 37 ° C., and the following evaluation was performed. The results are shown in Table 1. Table 1 also shows pH, sugar content, solid content of non-fat milk and energy (calories) as physical properties of the obtained acidic milk beverage.
＜評価方法＞
(1)外観評価
凍結融解後のサンプルを目視で観察した。結果をサンプルの外観写真の写しとして図１に示す。
(2)離水度評価
得られたサンプルの底面から高さ1／2の位置における、内容液である酸性乳性飲料をサンプリングし、得られた内溶液の吸光度A（650nm）を測定した。また、サンプルの内溶液を十分に分散させて均一にした後、全液の吸光度B（650nm）を測定した。そして、次式によって離水度C（％）を算出した。
離水度C（％）＝吸光度A／吸光度B×100
(3)総合評価
離水度評価の結果より、離水度Cが60以上のものを+++、35以上60未満ものを++、15以上35未満のものを+、15未満のものを－とした。尚、+++～+を合格とし、－を不合格と評価した。 <Evaluation method>
(1) Appearance evaluation The sample after freezing and thawing was visually observed. The results are shown in FIG. 1 as a copy of the sample appearance photograph.
(2) Evaluation of water separation The acid milk beverage, which is the content liquid, was sampled at a height of 1/2 from the bottom surface of the obtained sample, and the absorbance A (650 nm) of the obtained internal solution was measured. Further, after the inner solution of the sample was sufficiently dispersed and made uniform, the absorbance B (650 nm) of the whole solution was measured. And water separation degree C (%) was computed by following Formula.
Degree of water separation C (%) = Absorbance A / Absorbance B x 100
(3) Comprehensive evaluation Based on the results of the water separation degree evaluation, those having a water separation degree C of 60 or more are +++, those of 35 or more and less than 60 are +++, those of 15 or more and less than 35 are +, and those of less than 15 did. In addition, +++ to + was evaluated as acceptable, and − was evaluated as unacceptable.
(1)外観評価
凍結融解後のサンプルを目視で観察した。結果をサンプルの外観写真の写しとして図１に示す。
(2)離水度評価
得られたサンプルの底面から高さ1／2の位置における、内容液である酸性乳性飲料をサンプリングし、得られた内溶液の吸光度A（650nm）を測定した。また、サンプルの内溶液を十分に分散させて均一にした後、全液の吸光度B（650nm）を測定した。そして、次式によって離水度C（％）を算出した。
離水度C（％）＝吸光度A／吸光度B×100
(3)総合評価
離水度評価の結果より、離水度Cが60以上のものを+++、35以上60未満ものを++、15以上35未満のものを+、15未満のものを－とした。尚、+++～+を合格とし、－を不合格と評価した。 <Evaluation method>
(1) Appearance evaluation The sample after freezing and thawing was visually observed. The results are shown in FIG. 1 as a copy of the sample appearance photograph.
(2) Evaluation of water separation The acid milk beverage, which is the content liquid, was sampled at a height of 1/2 from the bottom surface of the obtained sample, and the absorbance A (650 nm) of the obtained internal solution was measured. Further, after the inner solution of the sample was sufficiently dispersed and made uniform, the absorbance B (650 nm) of the whole solution was measured. And water separation degree C (%) was computed by following Formula.
Degree of water separation C (%) = Absorbance A / Absorbance B x 100
(3) Comprehensive evaluation Based on the results of the water separation degree evaluation, those having a water separation degree C of 60 or more are +++, those of 35 or more and less than 60 are +++, those of 15 or more and less than 35 are +, and those of less than 15 did. In addition, +++ to + was evaluated as acceptable, and − was evaluated as unacceptable.
実施例２～９
クエン酸三Na水溶液の配合量及び脱脂乳の配合量を表１に示すとおり変更し、また、実施例８及び９で調製したサンプルの融解温度を５℃に変更し、更に、実施例４、５、８及び９については、糖度の調整として表１に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表１及び図１に示す。尚、外観評価については、実施例２及び３のみ図１に示すが、実施例４～９の外観評価結果も実施例２及び３のいずれかと同様であった。 Examples 2 to 9
The amount of tri-Na citrate aqueous solution and the amount of skim milk were changed as shown in Table 1, and the melting temperature of the samples prepared in Examples 8 and 9 was changed to 5 ° C. For 5, 8, and 9, the amount of fructose-glucose liquid sugar shown in Table 1 as an adjustment of sugar content was the same as in Example 1 except that it was added after the skim milk was added and before the addition of the soybean polysaccharide aqueous solution. Beverages and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 1 and FIG. As for the external appearance evaluation, only Examples 2 and 3 are shown in FIG. 1, but the external appearance evaluation results of Examples 4 to 9 were the same as those of Examples 2 and 3.
クエン酸三Na水溶液の配合量及び脱脂乳の配合量を表１に示すとおり変更し、また、実施例８及び９で調製したサンプルの融解温度を５℃に変更し、更に、実施例４、５、８及び９については、糖度の調整として表１に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表１及び図１に示す。尚、外観評価については、実施例２及び３のみ図１に示すが、実施例４～９の外観評価結果も実施例２及び３のいずれかと同様であった。 Examples 2 to 9
The amount of tri-Na citrate aqueous solution and the amount of skim milk were changed as shown in Table 1, and the melting temperature of the samples prepared in Examples 8 and 9 was changed to 5 ° C. For 5, 8, and 9, the amount of fructose-glucose liquid sugar shown in Table 1 as an adjustment of sugar content was the same as in Example 1 except that it was added after the skim milk was added and before the addition of the soybean polysaccharide aqueous solution. Beverages and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 1 and FIG. As for the external appearance evaluation, only Examples 2 and 3 are shown in FIG. 1, but the external appearance evaluation results of Examples 4 to 9 were the same as those of Examples 2 and 3.
表１から明確なように、同一糖度かつ同一無脂乳固形分量の場合、pH依存的に凍結融解後の離水発生度合いが変化した。pH3.6～4.0である実施例１～９は離水が有効に抑制され、安定であった。
As is clear from Table 1, in the case of the same sugar content and the same non-fat milk solid content, the degree of water separation after freezing and thawing changed depending on pH. In Examples 1 to 9 having a pH of 3.6 to 4.0, water separation was effectively suppressed and stable.
比較例１～７
クエン酸三Na水溶液の配合量及び脱脂乳の配合量を表２に示すとおり変更し、また、比較例７で調製したサンプルの融解温度を５℃に変更し、更に、比較例４及び７については、糖度の調整として表２に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表２及び図１に示す。尚、外観評価については、比較例１～３のみ図１に示すが、比較例４～７の外観評価結果も比較例１～３のいずれかと同様であった。 Comparative Examples 1-7
The blending amount of tri-Na citrate aqueous solution and the blending amount of skim milk were changed as shown in Table 2, the melting temperature of the sample prepared in Comparative Example 7 was changed to 5 ° C, and Comparative Examples 4 and 7 were further changed. Prepared an acidic milk drink and sample in the same manner as in Example 1 except that fructose-glucose liquid sugar in the amount shown in Table 2 was added after the skim milk was added and before the addition of the aqueous solution of soybean polysaccharide as an adjustment of the sugar content. . The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 2 and FIG. As for the external appearance evaluation, only Comparative Examples 1 to 3 are shown in FIG. 1, but the external appearance evaluation results of Comparative Examples 4 to 7 were the same as those of any of Comparative Examples 1 to 3.
クエン酸三Na水溶液の配合量及び脱脂乳の配合量を表２に示すとおり変更し、また、比較例７で調製したサンプルの融解温度を５℃に変更し、更に、比較例４及び７については、糖度の調整として表２に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表２及び図１に示す。尚、外観評価については、比較例１～３のみ図１に示すが、比較例４～７の外観評価結果も比較例１～３のいずれかと同様であった。 Comparative Examples 1-7
The blending amount of tri-Na citrate aqueous solution and the blending amount of skim milk were changed as shown in Table 2, the melting temperature of the sample prepared in Comparative Example 7 was changed to 5 ° C, and Comparative Examples 4 and 7 were further changed. Prepared an acidic milk drink and sample in the same manner as in Example 1 except that fructose-glucose liquid sugar in the amount shown in Table 2 was added after the skim milk was added and before the addition of the aqueous solution of soybean polysaccharide as an adjustment of the sugar content. . The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 2 and FIG. As for the external appearance evaluation, only Comparative Examples 1 to 3 are shown in FIG. 1, but the external appearance evaluation results of Comparative Examples 4 to 7 were the same as those of any of Comparative Examples 1 to 3.
表２の結果から明確なように、pH3.2～3.5である比較例１～７はpH以外の要素は実施例１～９と同じにも関わらず離水を有効に抑制することができなかった。
As is clear from the results in Table 2, Comparative Examples 1 to 7 having a pH of 3.2 to 3.5 could not effectively suppress water separation even though the elements other than pH were the same as those of Examples 1 to 9. .
実施例１０
クエン酸三Na水溶液及び大豆多糖類水溶液の配合量を表３に示すとおり変更した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表３に示す。尚、物性値のうち糖度及び無脂乳固形分量は実施例１と同様であったので表３には表示していない。また、外観評価については、実施例３の外観評価結果と同様であった。更に、表３には実施例２及び３の結果も併せて示す。 Example 10
An acidic dairy drink and a sample were prepared in the same manner as in Example 1 except that the amounts of the tri-Na citrate aqueous solution and the soybean polysaccharide aqueous solution were changed as shown in Table 3. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3. Of the physical property values, the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Example 3. Further, Table 3 also shows the results of Examples 2 and 3.
クエン酸三Na水溶液及び大豆多糖類水溶液の配合量を表３に示すとおり変更した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表３に示す。尚、物性値のうち糖度及び無脂乳固形分量は実施例１と同様であったので表３には表示していない。また、外観評価については、実施例３の外観評価結果と同様であった。更に、表３には実施例２及び３の結果も併せて示す。 Example 10
An acidic dairy drink and a sample were prepared in the same manner as in Example 1 except that the amounts of the tri-Na citrate aqueous solution and the soybean polysaccharide aqueous solution were changed as shown in Table 3. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3. Of the physical property values, the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Example 3. Further, Table 3 also shows the results of Examples 2 and 3.
比較例８
クエン酸三Na水溶液の配合量を表３に示すとおり変更し、大豆多糖類水溶液の代わりに3質量％ペクチン水溶液（以下、ペクチン水溶液と略す）を用いた以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表３に示す。尚、物性値のうち糖度及び無脂乳固形分量は実施例１と同様であったので表３には表示していない。また、外観評価については、比較例３の外観評価結果と同様であった。 Comparative Example 8
The amount of tri-Na citrate aqueous solution was changed as shown in Table 3, and acidity was the same as in Example 1 except that a 3 mass% pectin aqueous solution (hereinafter abbreviated as pectin aqueous solution) was used instead of the soybean polysaccharide aqueous solution. Milk drinks and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3. Of the physical property values, the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Comparative Example 3.
クエン酸三Na水溶液の配合量を表３に示すとおり変更し、大豆多糖類水溶液の代わりに3質量％ペクチン水溶液（以下、ペクチン水溶液と略す）を用いた以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表３に示す。尚、物性値のうち糖度及び無脂乳固形分量は実施例１と同様であったので表３には表示していない。また、外観評価については、比較例３の外観評価結果と同様であった。 Comparative Example 8
The amount of tri-Na citrate aqueous solution was changed as shown in Table 3, and acidity was the same as in Example 1 except that a 3 mass% pectin aqueous solution (hereinafter abbreviated as pectin aqueous solution) was used instead of the soybean polysaccharide aqueous solution. Milk drinks and samples were prepared. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 3. Of the physical property values, the sugar content and the solid content of non-fat milk were the same as in Example 1 and are not displayed in Table 3. Further, the appearance evaluation was the same as the appearance evaluation result of Comparative Example 3.
表３から明確なように、大豆多糖類水溶液の配合量が異なる実施例３と実施例１０では離水度合いに有意な差は認められなかった。また、安定化剤として大豆多糖類の代わりにペクチンを使用した比較例８では液上部が完全に透明になるほどの激しい離水を生じた。
As is clear from Table 3, there was no significant difference in the degree of water separation between Example 3 and Example 10 in which the blending amount of the soybean polysaccharide aqueous solution was different. In Comparative Example 8 in which pectin was used instead of soybean polysaccharide as a stabilizer, the water separation was so intense that the upper part of the liquid became completely transparent.
実施例１１～１５
クエン酸三Na水溶液及び脱脂乳の配合量を表４に示すとおり変更し、また、実施例１１及び１２については、糖度の調整として表４に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表４に示す。尚、外観評価については、実施例２及び３のいずれかと同様であった。また、表４には実施例４及び６の結果も併せて示す。 Examples 11-15
The blending amounts of tri-Na citrate aqueous solution and skim milk were changed as shown in Table 4, and for Examples 11 and 12, the amount of fructose-glucose liquid sugar shown in Table 4 was adjusted as the sugar content after the skim milk was added. An acidic milk drink and sample were prepared in the same manner as in Example 1 except that the soybean polysaccharide aqueous solution was added before addition. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 4. In addition, about external appearance evaluation, it was the same as that of any of Example 2 and 3. Table 4 also shows the results of Examples 4 and 6.
クエン酸三Na水溶液及び脱脂乳の配合量を表４に示すとおり変更し、また、実施例１１及び１２については、糖度の調整として表４に示す量の果糖ぶどう糖液糖を、脱脂乳投入後、大豆多糖類水溶液添加前に投入した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表４に示す。尚、外観評価については、実施例２及び３のいずれかと同様であった。また、表４には実施例４及び６の結果も併せて示す。 Examples 11-15
The blending amounts of tri-Na citrate aqueous solution and skim milk were changed as shown in Table 4, and for Examples 11 and 12, the amount of fructose-glucose liquid sugar shown in Table 4 was adjusted as the sugar content after the skim milk was added. An acidic milk drink and sample were prepared in the same manner as in Example 1 except that the soybean polysaccharide aqueous solution was added before addition. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 4. In addition, about external appearance evaluation, it was the same as that of any of Example 2 and 3. Table 4 also shows the results of Examples 4 and 6.
表４から明確なように、無脂乳固形分量が0.1～0.5の実施例１１、１２、４及び６の間で離水度合いに大きな差はなかった。無脂乳固形分量が0.6～1.0である実施例１３～１５に関しては、無脂乳固形分量の増加に伴い糖度増加も同時に起こるため、参考ではあるが、やはり離水発生度合いは無脂乳固形分量に依存しない結果となった。
As is clear from Table 4, there was no significant difference in the degree of water separation between Examples 11, 12, 4 and 6 where the non-fat milk solid content was 0.1 to 0.5. Regarding Examples 13 to 15 in which the non-fat milk solid content is 0.6 to 1.0, the sugar content increases simultaneously with the increase in the non-fat milk solid content. The result was independent of.
実施例１６、比較例９～１１
クエン酸三Na水溶液、クエン酸水溶液及び大豆多糖類水溶液の配合量を表５に示すとおり変更し、比較例１１では大豆多糖類水溶液の代わりにペクチン水溶液を表５に示す量用いた以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表５に示す。尚、外観評価については、実施例２の外観評価結果と同様であった。 Example 16, Comparative Examples 9-11
The amount of tri-Na citrate aqueous solution, citric acid aqueous solution and soybean polysaccharide aqueous solution was changed as shown in Table 5, except that in Comparative Example 11, a pectin aqueous solution was used in the amount shown in Table 5 instead of the soybean polysaccharide aqueous solution. An acidic milk drink and sample were prepared in the same manner as in Example 1. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 5. The appearance evaluation was the same as the appearance evaluation result of Example 2.
クエン酸三Na水溶液、クエン酸水溶液及び大豆多糖類水溶液の配合量を表５に示すとおり変更し、比較例１１では大豆多糖類水溶液の代わりにペクチン水溶液を表５に示す量用いた以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表５に示す。尚、外観評価については、実施例２の外観評価結果と同様であった。 Example 16, Comparative Examples 9-11
The amount of tri-Na citrate aqueous solution, citric acid aqueous solution and soybean polysaccharide aqueous solution was changed as shown in Table 5, except that in Comparative Example 11, a pectin aqueous solution was used in the amount shown in Table 5 instead of the soybean polysaccharide aqueous solution. An acidic milk drink and sample were prepared in the same manner as in Example 1. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 5. The appearance evaluation was the same as the appearance evaluation result of Example 2.
表５から明確なように、糖度0.5である実施例１６は離水を生じなかった。また、糖度1.8である比較例１０はpHが3.2と低いにも関わらず離水を生じなかった。また比較例１１はペクチンを使用したにも関わらず、離水を生じなかった。
As is clear from Table 5, Example 16 having a sugar content of 0.5 did not cause water separation. Further, Comparative Example 10 having a sugar content of 1.8 did not cause water separation even though the pH was as low as 3.2. Moreover, although Comparative Example 11 used pectin, water separation did not occur.
実施例１７
クエン酸三Na水溶液及びクエン酸水溶液の配合量を表６に示すとおり変更した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表６に示す。尚、外観評価については、実施例２の外観評価結果と同様であった。また、表６には実施例２及び１６の結果も併せて示す。 Example 17
An acidic milk beverage and a sample were prepared in the same manner as in Example 1 except that the blending amounts of the aqueous solution of sodium Na citrate and the aqueous solution of citric acid were changed as shown in Table 6. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 6. The appearance evaluation was the same as the appearance evaluation result of Example 2. Table 6 also shows the results of Examples 2 and 16.
クエン酸三Na水溶液及びクエン酸水溶液の配合量を表６に示すとおり変更した以外は、実施例１と同様に酸性乳性飲料及びサンプルを調製した。得られた酸性乳性飲料の物性値の測定及びサンプルに対する評価を実施例１と同様に行った。結果を表６に示す。尚、外観評価については、実施例２の外観評価結果と同様であった。また、表６には実施例２及び１６の結果も併せて示す。 Example 17
An acidic milk beverage and a sample were prepared in the same manner as in Example 1 except that the blending amounts of the aqueous solution of sodium Na citrate and the aqueous solution of citric acid were changed as shown in Table 6. The measurement of the physical property value of the obtained acidic milk beverage and the evaluation of the sample were performed in the same manner as in Example 1. The results are shown in Table 6. The appearance evaluation was the same as the appearance evaluation result of Example 2. Table 6 also shows the results of Examples 2 and 16.
表６から明確なように、糖度及びクエン酸酸度が異なる実施例２、１６及び１７の間で離水度合いに大きな差は認められなかった。
As is clear from Table 6, there was no significant difference in the degree of water separation between Examples 2, 16 and 17 having different sugar levels and citric acid levels.
Claims (7)
- 凍結、融解して飲食するための酸性乳性飲料であって、
乳、大豆多糖類及び水を含み、無脂乳固形分量が0.1～1.0質量％、糖度が0.5～1.7、並びにpHが3.6～4.2であり、該飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解して飲食する酸性乳性飲料。 An acidic milk drink for freezing, thawing and eating and drinking,
A milk containing soy polysaccharide and water, having a non-fat milk solid content of 0.1 to 1.0% by mass, a sugar content of 0.5 to 1.7, and a pH of 3.6 to 4.2, and after freezing at least a part of the beverage, An acidic dairy drink in which a part or all of the food is melted and eaten. - 大豆多糖類の含有割合が、飲料全量中0.01～0.5質量％である、請求項1記載の飲料。 2. The beverage according to claim 1, wherein the content of soybean polysaccharide is 0.01 to 0.5% by mass in the total amount of the beverage.
- エネルギーが5kcal／100ml以下である、請求項1又は2記載の飲料。 The beverage according to claim 1 or 2, wherein the energy is 5 kcal / 100 ml or less.
- HMペクチンを実質的に含有しない請求項１～３のいずれかに記載の飲料。 The beverage according to any one of claims 1 to 3, which contains substantially no HM pectin.
- 凍結、融解して飲食するための酸性乳性飲料の製造方法であって、
乳、大豆多糖類及び水を含む原材料を準備する工程と、該原材料を混合する工程と、得られる飲料のpHを3.6～4.2に調整する工程とを含み、前記原材料を準備する工程において、得られる飲料の無脂乳固形分量が0.1～1.0質量％の範囲となるように、且つ糖度が0.5～1.7の範囲となるように原材料の組成を調製することを特徴とする、請求項1記載の酸性乳性飲料の製造方法。 A method for producing an acidic milk drink for freezing, thawing and eating and drinking,
In the step of preparing the raw material, the method includes a step of preparing a raw material containing milk, soybean polysaccharide and water, a step of mixing the raw material, and a step of adjusting the pH of the resulting beverage to 3.6 to 4.2. 2. The raw material composition is prepared such that the solid content of non-fat milk in the beverage obtained is in the range of 0.1 to 1.0% by mass and the sugar content is in the range of 0.5 to 1.7. A method for producing an acidic milk beverage. - 乳及び水を含み、糖度が0.5～1.7である酸性乳性飲料の少なくとも一部を凍結した後に、凍結部分の一部又は全部を融解することによって生じる離水の抑制方法であって、
前記酸性乳性飲料の製造時に、乳、大豆多糖類及び水を含む原材料を準備し、準備した原材料を混合し、得られた混合物のpHが3.6～4.2となるように調整し、且つ無脂乳固形分量が0.1～1.0質量％となるように前記原材料の組成を調製することを特徴とする、酸性乳性飲料の離水抑制方法。 A method for suppressing water separation caused by thawing a part or all of a frozen portion after freezing at least a part of an acidic milk beverage containing milk and water and having a sugar content of 0.5 to 1.7,
At the time of producing the acidic dairy beverage, raw materials containing milk, soybean polysaccharide and water are prepared, the prepared raw materials are mixed, the pH of the resulting mixture is adjusted to 3.6 to 4.2, and non-fat A method for inhibiting water separation of an acidic dairy beverage, wherein the composition of the raw material is adjusted so that the milk solid content is 0.1 to 1.0% by mass. - 前記酸性乳性飲料のエネルギーが5kcal／100ml以下となるように原材料の組成を調製することを特徴とする請求項６記載の離水抑制方法。 7. The method for inhibiting water separation according to claim 6, wherein the composition of the raw material is prepared so that the energy of the acidic milk beverage is 5 kcal / 100 ml or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015521157A JP5792917B1 (en) | 2014-01-23 | 2014-12-25 | Acidic milk beverage and method for producing the same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-010741 | 2014-01-23 | ||
| JP2014010741 | 2014-01-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2015111356A1 true WO2015111356A1 (en) | 2015-07-30 |
Family
ID=53681172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2014/084405 WO2015111356A1 (en) | 2014-01-23 | 2014-12-25 | Acidic milk beverage and method for producing same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5792917B1 (en) |
| TW (1) | TWI655908B (en) |
| WO (1) | WO2015111356A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017146141A1 (en) * | 2016-02-23 | 2017-08-31 | 株式会社明治 | Rehydration agent |
| JP2017158542A (en) * | 2016-03-04 | 2017-09-14 | 伸人 鷲尾 | Method for producing beverage, beverage production device, and beverage |
| JP2018050619A (en) * | 2016-09-26 | 2018-04-05 | アサヒ飲料株式会社 | Lactic beverage and method for producing the same |
| JP2018121541A (en) * | 2017-01-30 | 2018-08-09 | アサヒ飲料株式会社 | Acidic milky beverage |
| US10869492B2 (en) | 2016-03-04 | 2020-12-22 | Nobuto Washio | Beverage product and method and apparatus for producing beverage product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001030169A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Acidic drinks containing low-calorie milk |
| JP2005323530A (en) * | 2004-05-13 | 2005-11-24 | Sanei Gen Ffi Inc | Acidic milk beverage |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2834345B2 (en) * | 1991-07-02 | 1998-12-09 | 三栄源エフ・エフ・アイ株式会社 | Acidic protein foods |
| WO2000024273A1 (en) * | 1998-10-28 | 2000-05-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| JP4072178B2 (en) * | 2006-06-19 | 2008-04-09 | 株式会社日本サンガリアベバレッジカンパニー | Sherbet beverage composition |
-
2014
- 2014-12-25 JP JP2015521157A patent/JP5792917B1/en active Active
- 2014-12-25 WO PCT/JP2014/084405 patent/WO2015111356A1/en active Application Filing
- 2014-12-26 TW TW103145812A patent/TWI655908B/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001030169A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Acidic drinks containing low-calorie milk |
| JP2005323530A (en) * | 2004-05-13 | 2005-11-24 | Sanei Gen Ffi Inc | Acidic milk beverage |
Non-Patent Citations (2)
| Title |
|---|
| "Database MINTEL GNPD", C LEAR ZERO, August 2010 (2010-08-01) * |
| "Database MINTEL GNPD", CALPIS FLAVOURED MILK DRINK, August 2013 (2013-08-01) * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017146141A1 (en) * | 2016-02-23 | 2017-08-31 | 株式会社明治 | Rehydration agent |
| CN108697125A (en) * | 2016-02-23 | 2018-10-23 | 株式会社明治 | Moisture supplement agent |
| JPWO2017146141A1 (en) * | 2016-02-23 | 2018-12-13 | 株式会社明治 | Hydration agent |
| JP2017158542A (en) * | 2016-03-04 | 2017-09-14 | 伸人 鷲尾 | Method for producing beverage, beverage production device, and beverage |
| US10869492B2 (en) | 2016-03-04 | 2020-12-22 | Nobuto Washio | Beverage product and method and apparatus for producing beverage product |
| JP2018050619A (en) * | 2016-09-26 | 2018-04-05 | アサヒ飲料株式会社 | Lactic beverage and method for producing the same |
| JP7190253B2 (en) | 2016-09-26 | 2022-12-15 | アサヒ飲料株式会社 | Dairy beverage and method for producing the same |
| JP2018121541A (en) * | 2017-01-30 | 2018-08-09 | アサヒ飲料株式会社 | Acidic milky beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201538082A (en) | 2015-10-16 |
| TWI655908B (en) | 2019-04-11 |
| JP5792917B1 (en) | 2015-10-14 |
| JPWO2015111356A1 (en) | 2017-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3562785B2 (en) | Low calorie acidic protein beverage and method for producing the same | |
| JP5792917B1 (en) | Acidic milk beverage and method for producing the same | |
| US20110281009A1 (en) | Milk-flavored beverage | |
| TWI664915B (en) | Beverage containing fermented milk | |
| JP6750136B2 (en) | Method for mitigating sweetness change or color change when thawing a frozen beverage | |
| JP7190253B2 (en) | Dairy beverage and method for producing the same | |
| KR20180030409A (en) | Instant drinks with improved texture by controlled protein aggregates | |
| US10667536B2 (en) | Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof | |
| WO2014069346A1 (en) | Concentrated-type acidic milk beverage, and method for manufacturing same | |
| KR20200078477A (en) | Instant milk-based beverages with improved texture and stability | |
| JPH11262379A (en) | Acidic milky beverage containing turbid substance and its production | |
| JP6827824B2 (en) | Acidic milky beverage | |
| JP6678394B2 (en) | Room temperature distribution type sherbet-like beverage with a sharp texture | |
| JP6385756B2 (en) | Acidic milk beverage for freezing | |
| KR20180030411A (en) | Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation | |
| TWI765062B (en) | drinks | |
| JP7116532B2 (en) | Dairy beverage and method for producing the same | |
| JP6831056B2 (en) | Acidic milky beverage | |
| JP4412579B2 (en) | Milk flavored acidic beverage and material for obtaining the same | |
| KR20190137768A (en) | Instant milk-based beverages with improved texture and stability | |
| JP7425543B2 (en) | milky drinks | |
| JP6301103B2 (en) | Beverages containing lactic acid bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ENP | Entry into the national phase |
Ref document number: 2015521157 Country of ref document: JP Kind code of ref document: A |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 14879441 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| WWE | Wipo information: entry into national phase |
Ref document number: IDP00201605456 Country of ref document: ID |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 14879441 Country of ref document: EP Kind code of ref document: A1 |