WO2016076326A1 - Method for manufacturing weakly acidic milk drink - Google Patents

Method for manufacturing weakly acidic milk drink Download PDF

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Publication number
WO2016076326A1
WO2016076326A1 PCT/JP2015/081642 JP2015081642W WO2016076326A1 WO 2016076326 A1 WO2016076326 A1 WO 2016076326A1 JP 2015081642 W JP2015081642 W JP 2015081642W WO 2016076326 A1 WO2016076326 A1 WO 2016076326A1
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Prior art keywords
milk
raw material
weakly acidic
acid
weight
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PCT/JP2015/081642
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French (fr)
Japanese (ja)
Inventor
今澤　武司
諭 林
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株式会社明治
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Publication of WO2016076326A1 publication Critical patent/WO2016076326A1/en

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    • 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
    • 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
    • A23L2/38—Other non-alcoholic beverages

Definitions

  • the present invention relates to a method for producing a weakly acidic milk beverage. More specifically, the present invention relates to a method for producing a weakly acidic milk beverage in which protein aggregation is suppressed, flavor and texture are good, and quality and physical properties are stable.
  • PH A weakly acidic milk drink near 5 has been confirmed to be superior in flavor compared to other milk drinks.
  • protein aggregation may occur remarkably, and a stable product supply has not been established.
  • Patent Document 1 describes a method for producing a milk component-containing beverage in which milk components are sterilized, acid flavor components are separately sterilized, these are mixed, and filled into a container. This document describes that if this method is used, it is not necessary to add a milk component stabilizer such as a pH adjuster, and the original flavor can be maintained. However, using this method to produce a weakly acidic milk beverage with a pH of around 5 results in agglomeration of milk proteins and a stable quality because it is close to the isoelectric point (pH: 4.6) of casein. I can't.
  • Patent Document 2 carbonate and / or citrate is added to a milk protein component-containing beverage, and the pH of the beverage is adjusted from the original pH to the alkaline side to make it neutral to alkaline. Thereafter, a method for producing a weakly acidic milk protein-containing beverage is described in which an acidic additive is added to the beverage to obtain a pH in a weakly acidic range, and then homogenized. With this method, milk protein aggregation can be suppressed in weakly acidic milk beverages, but since carbonates and citrates are added, it is difficult to adjust the flavor, particularly salty taste.
  • An object of the present invention is to provide a method capable of producing a weakly acidic milk beverage having good flavor and texture, stable quality and physical properties.
  • the present inventors separately prepared a raw material liquid containing milk components (raw raw milk) and a raw material liquid containing acid components (acid solution), and blended these raw milk or acid solution with carboxymethyl cellulose in a small amount. Next, these raw material milk and acid solution were separately heat-sterilized and cooled, and then these raw material milk and acid solution were mixed. As a result, it was found that this method can stably produce a weakly acidic (pH: around 5) milk beverage (weakly acidic milk) while suppressing (preventing) protein aggregation.
  • a weakly acidic pH: around 5
  • the present invention is a method for producing a weakly acidic milk beverage, which is a preparation step in which a milk raw material containing a milk component and an acid raw material containing an acid component are separately prepared.
  • the blending step of blending the salt, the sterilization step of sterilizing the dairy raw material and the acid raw material separately, and the sterilized milk raw material and the sterilized acid raw material being mixed to weaken protein aggregation Provided is a production method including a mixing step of preparing an acidic milk beverage.
  • the present invention also provides a production method in which, in the blending step, the carboxymethyl cellulose or a salt thereof is blended with the acid raw material.
  • the present invention provides a manufacturing method in which the average particle size of the weakly acidic milk beverage is 10 ⁇ m or less in the above manufacturing method.
  • the present invention also provides a production method wherein the pH of the weakly acidic milk beverage is 5.0 or more and 5.3 or less, and the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.1% by weight or more.
  • the present invention is such that when the pH of the weakly acidic milk beverage is 4.6 or more and less than 5.0, and the protein content in the weakly acidic milk beverage is 0.5% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage Provided is a production method wherein the amount is 0.1% by weight or more.
  • the present invention is such that when the pH of the weakly acidic milk beverage is 4.8 or more and less than 5.0, and the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage Production wherein the blending amount is 0.1% by weight or more, and when the protein content in the weak acid milk beverage is more than 1.3% by weight, the blending amount of the carboxymethyl cellulose or the salt thereof in the weak acid milk beverage is 0.2% by weight or more.
  • the blending amount is 0.1% by weight or more
  • the blending amount of the carboxymethyl cellulose or the salt thereof in the weak acid milk beverage is 0.2% by weight or more.
  • the present invention is such that when the pH of the weakly acidic milk beverage is 4.6 or more and less than 4.8 and the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage When the blending amount is 0.2% by weight or more and the protein content in the weakly acidic milk beverage is more than 1.3% by weight, the blending amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.3% by weight or more. Provide a method.
  • the present invention also relates to a method for suppressing protein aggregation in a weakly acidic milk beverage, wherein the milk raw material containing a milk component and the acid raw material containing an acid component are prepared separately, the milk raw material or the acid raw material Mixing the carboxymethyl cellulose or a salt thereof with any of the above, a sterilization step of separately sterilizing the milk raw material and the acid raw material, and mixing the sterilized milk raw material and the sterilized acid raw material, A method is provided that includes a mixing step of preparing a milk beverage.
  • the present invention is a method for controlling the average particle size of a weakly acidic milk beverage to 10 ⁇ m or less, wherein a preparation step for separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, the milk raw material or A blending step of blending carboxymethyl cellulose or a salt thereof with any of the acid raw materials, a sterilization step of separately sterilizing the milk raw material and the acid raw material, and mixing the sterilized milk raw material and the sterilized acid raw material A method is provided comprising a mixing step of preparing a weakly acidic milk beverage.
  • the present invention provides a method for producing a weakly acidic milk beverage.
  • weakly acidic means that the pH is from the isoelectric point to neutral of casein, for example, the pH is 4.6 to 6.3.
  • the pH of the weakly acidic milk beverage in the present invention may be weakly acidic, and may be in the range of 4.6 to 6.3, preferably in the range of 4.6 to 5.3.
  • a “weakly acidic milk beverage” is a beverage adjusted to be weakly acidic by mixing raw material such as raw milk, milk or dairy products with an acidic material (acidic raw material).
  • the present invention also provides a method for producing a weakly acidic milk beverage in which protein aggregation is suppressed.
  • protein aggregation is suppressed means that the aggregate is not observed when visually observed and the appearance is good.
  • the present invention may also provide a method for producing a weakly acidic milk beverage having an average particle size of 10 ⁇ m or less.
  • the average particle diameter in this invention is an average value of the particle diameter of the particle
  • the particles composed of protein and / or fat are, for example, casein micelles and fat globules.
  • the average particle size is preferably 5 ⁇ m or less, more preferably 2 ⁇ m or less, and most preferably 1 ⁇ m or less.
  • the average particle size of the weakly acidic milk beverage is 10 ⁇ m or less, not only does the protein not aggregate immediately after production, but also during the subsequent storage, transportation and sales period (for example, until the expiration date or expiration date) In addition, protein aggregation can be suppressed.
  • An average particle size of 10 ⁇ m or less can be used as an index indicating that flavor and quality are stably maintained over a long period of time.
  • the average particle size of weakly acidic milk drinks is 1 ⁇ m or less, slight precipitation due to protein aggregation may occur during subsequent storage, transportation and sales periods (for example, until the expiration date or expiration date). It does not occur, and the flavor and quality are extremely stable.
  • the average particle size can be an average value of the particle size distribution measured using an arbitrary particle size distribution measuring method.
  • the average particle size was measured and calculated in a laser diffraction particle size distribution measuring device such as SALD series manufactured by Shimadzu Corporation.
  • An average particle diameter may be sufficient.
  • a preparation process is a process of preparing a milk raw material and an acid raw material separately.
  • “prepared separately” means that the milk raw material and the acid raw material are prepared in an environment where they are separated from each other (for example, in separate containers or tanks). They may be prepared at different times.
  • Milk raw material is a raw material containing milk components.
  • the milk component contains milk protein and / or milk fat.
  • the milk raw material may contain only milk components, or may further contain other components as long as a pH higher than weak acidity is maintained.
  • Other ingredients include, for example, water, sugars, flavor ingredients, fragrances, pigments, minerals (salts), vitamins and other food additives.
  • the method of preparing the milk raw material is not particularly limited.
  • the milk component and other optional components may be mixed and mixed, for example, heated (for example, about 50 to 60 ° C.) and then mixed. May be.
  • the acid raw material is a raw material for adjusting the pH of the milk beverage to be weakly acidic, and is a raw material containing an acidic component (acid component).
  • the acid component only needs to be a substance usable as a food or drink that acts as an acid in a solution.
  • the acid component may be a pH adjuster such as citric acid, succinic acid, gluconic acid, tartaric acid, and lactic acid.
  • the acid component may be an acidic flavor component, for example, fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos; coffee, cocoa, tea, matcha tea and green tea Teas; vegetable juices such as tomatoes, carrots and spinach; and extracts and flavors of the fruit juices, teas and vegetable juices described above.
  • fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos
  • vegetable juices such as tomatoes, carrots and spinach
  • the acid raw material may contain only the acid component, or may further contain other components as long as the acidic pH is maintained.
  • Other ingredients include, for example, water, sugars, dietary fiber, minerals (salts), vitamins, polyphenols, collagen, ceramides, fragrances, pigments and other food additives.
  • the method for preparing the acid raw material is not particularly limited.
  • the acid component and other optional components may be mixed and mixed, for example, heated (for example, about 50 to 60 ° C.) and then mixed. May be.
  • saccharides include, for example, monosaccharides, disaccharides, oligosaccharides, and dextrins.
  • dietary fiber includes indigestible dextrin, glucomannan, alginic acid, fucondyne, guar gum, chondroitin and the like.
  • minerals include, for example, calcium, magnesium, potassium, sodium, iron, copper, zinc, and phosphorus.
  • minerals include, for example, calcium, magnesium, potassium, sodium, iron, copper, zinc, and phosphorus.
  • sodium citrate can be used as the citrate.
  • vitamins include, for example, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin C, choline, coenzyme Q, lutein and carnitine are included.
  • Polyphenol is a generic term for compounds having two or more phenolic hydroxy groups in one molecule.
  • polyphenols include, for example, flavonoids, phenolic acid, ellagic acid, lignan, curcumin, and coumarin.
  • collagen includes, for example, mammal-derived, fish-derived and plant-derived collagen, and collagen peptides.
  • ceramide includes, for example, ceramide derived from animals, plants and microorganisms.
  • the flavor includes, for example, fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos, extracts or flavors; coffee extracts or flavors; cocoa extracts or flavors; Tea leaves such as black tea, matcha tea and green tea, extracts or flavors; vegetable juices such as tomatoes, carrots and spinach, extracts or flavors are included.
  • dyes which can be used for food-drinks can be used as a pigment
  • the blending step is a step of blending carboxymethylcellulose or a salt thereof (hereinafter also simply referred to as “carboxymethylcellulose” or “CMC”) as a stabilizer into either the milk raw material or the acid raw material.
  • CMC carboxymethylcellulose
  • the blending step may be performed after the preparation step or during the preparation step. That is, carboxymethyl cellulose may be blended after the preparation step, or may be blended simultaneously with other components for preparing the milk raw material or the acid raw material during the preparation step.
  • Carboxymethyl cellulose is a derivative of cellulose and is obtained by binding a carboxymethyl group (—CH 2 COOH) to a part of the hydroxy group of a glucopyranose monomer constituting the skeleton of cellulose.
  • Examples of the salt of carboxymethyl cellulose include sodium carboxymethyl cellulose and calcium carboxymethyl cellulose. And from the viewpoint of dispersibility and flavor, sodium carboxymethylcellulose is preferred.
  • the sterilization step is a step of separately sterilizing the milk raw material and the acid raw material after the preparation step and the blending step.
  • “sterilizing separately” means sterilizing the milk raw material and the acid raw material in separate steps (for example, in separate tanks or equipment), It may be sterilized at different times.
  • the method of heat-sterilization the method of high-pressure sterilization, etc. can be utilized.
  • heat sterilization it can be heat sterilized by a method and equipment usually used in the food field.
  • a method such as a low temperature hold sterilization method (LTLT), a high temperature hold sterilization method (HTLT), a high temperature short time sterilization method (HTST), and an ultra high temperature instantaneous sterilization method (UHT) can be used.
  • LTLT low temperature hold sterilization method
  • HTLT high temperature hold sterilization method
  • HTST high temperature short time sterilization method
  • UHT ultra high temperature instantaneous sterilization method
  • equipment for heat sterilization examples include indirect heating type sterilizers (plate type sterilizers, tube type sterilizers, etc.), direct heating type sterilizers (steam injection type sterilizers, steam infusion type sterilizers, etc.), energizing heating, etc.
  • Equipment such as a type sterilizer, a retort sterilizer, a tank with functions of stirring and temperature control, and a tank with functions of stirring, temperature control, pressure reduction and homogenization can be used.
  • the mixing step is a step of preparing a weakly acidic milk beverage in which protein aggregation is suppressed by mixing the sterilized milk raw material and the sterilized acid raw material after the sterilization step.
  • the milk raw material is adjusted to be weakly acidic with the acid raw material.
  • carboxymethyl cellulose is blended with the milk raw material or the acid raw material, aggregation of proteins contained in the milk raw material is suppressed.
  • it mixes after a sterilization process in order to further sterilize a mixture, it is not necessary to heat etc., and protein aggregation can further be suppressed. Therefore, a weakly acidic milk beverage in which protein aggregation is suppressed can be obtained by this mixing step.
  • mixing equipment includes, for example, tanks with agitation functions (including tanks with agitation and temperature control functions and tanks with agitation, temperature adjustment, decompression and homogenization functions) and in-line mixers (such as static mixers) Etc.) can be used.
  • tanks with agitation functions including tanks with agitation and temperature control functions and tanks with agitation, temperature adjustment, decompression and homogenization functions
  • in-line mixers such as static mixers
  • the speed at which the sterilized milk raw material and the sterilized acid raw material are mixed is not particularly limited.
  • a weakly acidic milk beverage in which protein aggregation is suppressed can be obtained.
  • the temperature at which the sterilized milk raw material and the sterilized acid raw material are mixed is not particularly limited, but if it is 3 ° C. to 50 ° C., a weakly acidic milk beverage in which protein aggregation is suppressed can be stably obtained. .
  • the production method of the present invention protein aggregation is suppressed in the weakly acidic milk beverage obtained in the mixing step, and thus it is not necessary to homogenize. Therefore, a weakly acidic milk beverage can be produced using equipment that is simpler than conventional methods.
  • the manufacturing method of this invention does not need to include the process of homogenizing a raw material or a milk beverage, and may include it.
  • the blending amount of carboxymethylcellulose in the blending step can be appropriately set so as to suppress protein aggregation in consideration of the protein content and pH in the weakly acidic milk beverage.
  • the pH of the weakly acidic milk beverage produced by the production method of the present invention is 5.0 or more and 5.3 or less
  • the protein content is preferably 2.0% by weight or less
  • the amount of CMC is 0.1% by weight or more.
  • the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.6 or more and less than 5.0
  • the protein content is preferably 0.5% by weight or less
  • the amount of CMC is 0.1% by weight or more.
  • the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.6 or more and less than 4.8
  • the protein content is more than 0.5% by weight and 1.3% by weight or less
  • the CMC content is 0.2% by weight or more. If so, a weakly acidic milk beverage in which proteins are not aggregated can be obtained.
  • the pH of the weakly acidic milk drink produced by the production method of the present invention is 4.6 or more and less than 4.8
  • protein aggregation can be suppressed by further increasing the amount of CMC.
  • the amount of such CMC can be set as appropriate.
  • the amount of carboxymethylcellulose is not particularly limited, but may be 1.5% by weight or less, preferably 1.0% by weight or less, more preferably 0.5% by weight or less of the weakly acidic milk beverage in order to improve the flavor.
  • the present invention also provides a weakly acidic milk beverage produced using the production method of the present invention.
  • the weakly acidic milk beverage of the present invention also includes a weakly acidic milk beverage having a pH of 4.6 to 5.3, produced using the production method of the present invention.
  • the weakly acidic milk drink of this invention also includes the weakly acidic milk drink manufactured using the manufacturing method of this invention in which protein aggregation is suppressed.
  • the weakly acidic milk drink of this invention also includes the weakly acidic milk drink with the average particle diameter of 10 micrometers or less manufactured using the manufacturing method of this invention.
  • the protein content in the weakly acidic milk beverage of the present invention is not particularly limited, but may be, for example, 0.1% by weight or more, and for example, 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight. % Or less, more preferably 2% by weight or less.
  • the fat content in the weakly acidic milk beverage of the present invention is not particularly limited, but may be, for example, 0.3% by weight or more, and for example, 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight. % Or less, more preferably 2% by weight or less.
  • the weakly acidic milk beverage of the present invention can be filled in an arbitrary container and sealed to be in the form of a container-packed beverage.
  • the milk raw material and the acid raw material are sterilized separately, protein aggregation can be suppressed even when heat sterilized at a high temperature.
  • carboxymethyl cellulose to either the milk raw material or the acid raw material, protein aggregation in the weakly acidic milk beverage after production is sufficiently suppressed, and the flavor and quality of the weakly acidic milk beverage are well maintained. be able to. Therefore, in this invention, a weakly acidic milk drink can be refrigerated for a long period of time.
  • the present invention also provides a method for inhibiting protein aggregation in a weakly acidic milk beverage.
  • the method of the present invention comprises a preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, a blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material, A sterilization step of separately sterilizing the acid raw material, and a mixing step of preparing a weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material.
  • the preparation process, the blending process, the sterilization process, and the mixing process can be performed as described above in the production method of the present invention.
  • carboxymethyl cellulose is blended in either the milk raw material or the acid raw material, and these milk raw material and acid raw material are separately sterilized and then mixed. Since it is adjusted to be weakly acidic, protein aggregation after the production process and production can be suppressed. Moreover, according to the method of the present invention, it is not necessary to add carbonate or citrate in order to adjust the pH to the alkaline side once, so that a good flavor can be obtained. In addition, according to the method of the present invention, since it is not necessary to homogenize to suppress protein aggregation, protein aggregation in a weakly acidic milk beverage can be suppressed by a simple method. Therefore, according to the method of the present invention, it is possible to provide a weakly acidic milk beverage having good flavor and texture, and stable quality and physical properties.
  • the present invention also provides a method for controlling the average particle size of a weakly acidic milk beverage to 10 ⁇ m or less.
  • the method of the present invention comprises a preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, a blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material, A sterilization step of separately sterilizing the acid raw material, and a mixing step of preparing a weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material.
  • the preparation process, the blending process, the sterilization process, and the mixing process can be performed as described above in the production method of the present invention.
  • the method of controlling the average particle size of the weakly acidic milk beverage of the present invention to 10 ⁇ m or less after blending carboxymethyl cellulose in either the milk raw material or the acid raw material, and sterilizing these milk raw material and acid raw material separately Since it is mixed and adjusted to be weakly acidic, protein aggregation after the production process and production can be suppressed. Moreover, according to the method of the present invention, it is not necessary to add carbonate or citrate in order to adjust the pH to the alkaline side once, so that a good flavor can be obtained.
  • Stabilizer carboxymethylcellulose (CMC) (MG-1 (TPT), Nippon Paper Chemicals Co., Ltd.), stabilizer B: carrageenan polymer (p-Hive, Saneigen FFI Co., Ltd.) And stabilizer C: Pectin (KMS 200, CP Kelco) was used.
  • the appearance of the acidic milk is “A” when the aggregation is not visually observed, that is, when the appearance is “good”, and when the aggregation is present, that is, the appearance is “ “B” when rated as “bad”.
  • the average particle size of casein micelles and fat globules contained in acidic milk was measured with a laser diffraction particle size distribution analyzer (SALD-2200, Shimadzu Corporation). When the measured value was 10 ⁇ m or less, it was evaluated as “good”, that is, “A”, and when it was larger than 10 ⁇ m, it was evaluated as “bad”, that is, “B”.
  • A1 30 parts by weight of milk, 5 parts by weight of sugar, 0.2 parts by weight of stabilizer A, and 14.8 parts by weight of water are mixed and heated (approx. 50 ° C), then disperser (ULTRA-TURRAX, IKA) Was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare raw milk.
  • disperser ULTRA-TURRAX, IKA
  • citric acid crystalline citric acid, Iwata Chemical Co., Ltd.
  • a disperser ULTRA-TURRAX, IKA
  • Acidic milk A2 was produced in the same manner as acidic milk A1, except that stabilizer B was used as the stabilizer.
  • Acidic milk A3 was produced in the same manner as acidic milk A1, except that stabilizer C was used as the stabilizer.
  • (Acid milk B1) Mix 30 parts by weight of milk, 5 parts by weight of sugar and 15.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute)
  • the raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
  • Citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd.
  • Stabilizer A 0.2 parts by weight and water 49.7 parts by weight were mixed and heated (about 50 ° C), and then the disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
  • Acidic milk B2 was produced in the same manner as acidic milk B1, except that stabilizer B was used as the stabilizer.
  • Acidic milk B3 was produced in the same manner as acidic milk B1, except that stabilizer C was used as the stabilizer.
  • Acidic milk C Raw material milk was prepared in the same manner as acidic milk B1, and an acid solution was prepared in the same manner as acidic milk A1.
  • Acid milk D1 30 parts by weight of milk, 5 parts by weight of sugar, 0.2 parts by weight of stabilizer A, and 14.8 parts by weight of water are mixed and heated (approx. 50 ° C), then disperser (ULTRA-TURRAX, IKA) Was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare raw milk.
  • disperser ULTRA-TURRAX, IKA
  • citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd.
  • water a disperser (ULTRA-TURRAX, IKA) (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
  • disperser ULTRA-TURRAX, IKA
  • Acidic milk D2 was produced in the same manner as acidic milk D1, except that citric acid in the acid solution was 0.12 part by weight.
  • Acidic milk D3 was produced in the same manner as acidic milk D1, except that citric acid in the acid solution was changed to 0.14 parts by weight.
  • (Acid milk E1) Mix 30 parts by weight of milk, 5 parts by weight of sugar and 15.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute)
  • the raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
  • citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd.
  • stabilizer A 0.2 parts by weight of stabilizer A and 49.7 parts by weight of water and heat (about 50 ° C)
  • disperser ULTRA- TURRAX, IKA
  • Acidic milk E2 was produced in the same manner as acidic milk E1, except that citric acid in the acid solution was 0.13 part by weight.
  • Acidic milk E3 was produced in the same manner as acidic milk E1, except that citric acid in the acid solution was 0.15 part by weight.
  • Acidic milk F1 to F3 was produced in the same manner as acidic milk E1 to E3, except that stabilizer B was used as the stabilizer.
  • Acid milk G1-G4 Mix 30 parts by weight of milk, 5 parts by weight of sugar and 55.0 parts by weight of water and warm (about 50 ° C), then mix (about 1 minute) with a disperser (ULTRA-TURRAX, IKA)
  • the raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
  • Citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd. 0.12 parts by weight, Stabilizer A 0.2 parts by weight, and water 9.7 parts by weight were mixed and heated (about 50 ° C), then the disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
  • Acid milk H1-H4 Mix 30 parts by weight of milk, 5 parts by weight of sugar and 35.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute)
  • the raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
  • Citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd. 0.12 parts by weight, stabilizer A 0.2 parts by weight, water 29.7 parts by weight and heated (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
  • Acidic milks H1 to H4 were produced in the same manner as acidic milks G1 to G4 based on the above mixing conditions 1 to 4.
  • Citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd. 0.12 parts by weight, stabilizer A 0.2 parts by weight, water 49.7 parts by weight and heated (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
  • Acidic milks I1 to I4 were produced in the same manner as the acidic milks G1 to G4 based on the above mixing conditions 1 to 4.
  • (Acid milk J1) Mix 10 parts by weight of milk, 5 parts by weight of sugar and 55 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute)
  • the raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
  • citric acid crystalline citric acid, Iwata Chemical Industry Co., Ltd.
  • stabilizer A 0.1 parts by weight of stabilizer A and 29.8 parts by weight of water and heat (about 50 ° C)
  • disperser ULTRA- TURRAX, IKA
  • Acidic milk J2 was produced in the same manner as acidic milk J1, except that the raw milk was 30 parts by weight of milk and 35 parts by weight of water.
  • Acidic milk J3 was produced in the same manner as acidic milk J1, except that the raw milk was 50 parts by weight of milk and 15 parts by weight of water.
  • Acidic milks L1 to L3 were produced in the same manner as acidic milks J1 to J3, except that the stabilizer A in the acid solution was 0.3 parts by weight.
  • Acidic milk M1 to M3 were produced in the same manner as acidic milk J1 to J3, except that citric acid was used at 0.12 parts by weight.
  • Acidic milk N1-N3 Acidic milks N1 to N3 were produced in the same manner as acidic milks K1 to K3, except that citric acid was changed to 0.12 parts by weight.
  • Acidic milk O1 to O3 was produced in the same manner as acidic milk L1 to L3, except that citric acid was changed to 0.12 parts by weight.
  • Acidic milk P1-P3 Acidic milk P1 to P3 was produced in the same manner as acidic milk J1 to J3, except that citric acid was changed to 0.14 parts by weight.
  • Acidic milk Q1-Q3 was produced in the same manner as acidic milk K1-K3, except that citric acid was used at 0.14 parts by weight.
  • Acidic milk R1 to R3 were produced in the same manner as acidic milk L1 to L3, except that citric acid was changed to 0.14 parts by weight.
  • acidic milk with a pH of around 4.8 when the milk protein content is 0.99% by weight or less, if CMC is added at 0.1% by weight or more, protein will not aggregate, and a better flavor and stable quality will be maintained. It has been shown that acidic milk can be obtained.
  • acidic milk with a pH of around 4.8 when the milk protein content is more than 0.99 wt% and less than 1.65 wt%, if CMC is added in an amount of 0.2 wt% or more, the protein does not aggregate, and a better flavor and stability are achieved. It was shown that acidic milk with maintained quality can be obtained.
  • Acidic milk S1 to S3 was produced in the same manner as acidic milk J1 to J3, except that citric acid was changed to 0.16 parts by weight.
  • Acidic milks T1 to T3 were produced in the same manner as acidic milks K1 to K3, except that citric acid was changed to 0.16 parts by weight.
  • Acidic milk U1-U3 Acidic milks U1 to U3 were produced in the same manner as acidic milks L1 to L3, except that citric acid was changed to 0.16 parts by weight.

Abstract

The purpose of the present invention is to provide a method with which it is possible to manufacture a weakly acidic milk drink having an excellent flavor and texture and a stable quality and characteristics. The present invention is a method for manufacturing a weakly acidic milk drink including: a preparation step for separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component; a blending step for blending a carboxymethylcellulose or a salt thereof into the milk raw material or the acid raw material; a sterilization step for separately sterilizing the milk raw material and the acid raw material; and a mixing step for mixing the sterilized milk raw material and the sterilized acid raw material and preparing a weakly acidic milk drink in which protein aggregation is inhibited.

Description

弱酸性乳飲料の製造方法Method for producing weakly acidic milk beverage
　本発明は、弱酸性乳飲料の製造方法に関する。より詳細には、本発明は、タンパク質の凝集が抑制され、風味および食感が良好であり、品質および物性が安定した弱酸性乳飲料の製造方法に関する。 The present invention relates to a method for producing a weakly acidic milk beverage. More specifically, the present invention relates to a method for producing a weakly acidic milk beverage in which protein aggregation is suppressed, flavor and texture are good, and quality and physical properties are stable.
　pH：5付近の弱酸性の乳飲料では、他の乳飲料に比べて、風味面で優位性が確認されている。しかし、従来の製造方法では、タンパク質の凝集が顕著に生じることがあり、安定した製品の供給が確立されていなかった。 PH: A weakly acidic milk drink near 5 has been confirmed to be superior in flavor compared to other milk drinks. However, in the conventional production method, protein aggregation may occur remarkably, and a stable product supply has not been established.
　たとえば、特許文献1には、乳成分を殺菌し、別途、酸性香味成分を殺菌し、これらを混合し、容器に充填する、乳成分含有飲料の製造方法が記載されている。本文献には、この方法を用いれば、pH調整剤等の乳成分の安定剤を添加する必要がなく、本来の風味を保持することができることが記載されている。しかし、この方法を用いて、pH：5付近の弱酸性の乳飲料を製造すると、カゼインの等電点（pH：4.6）に近いため、乳タンパク質の凝集を生じてしまい、安定した品質を得ることができない。 For example, Patent Document 1 describes a method for producing a milk component-containing beverage in which milk components are sterilized, acid flavor components are separately sterilized, these are mixed, and filled into a container. This document describes that if this method is used, it is not necessary to add a milk component stabilizer such as a pH adjuster, and the original flavor can be maintained. However, using this method to produce a weakly acidic milk beverage with a pH of around 5 results in agglomeration of milk proteins and a stable quality because it is close to the isoelectric point (pH: 4.6) of casein. I can't.
　また、特許文献2には、乳タンパク質成分含有飲料中に炭酸塩及び／またはクエン酸塩を添加して、飲料のpHを元のpHからアルカリ性側に調整して中性域からアルカリ性域にした後、該飲料中に酸性の添加物を加えて弱酸性域のpHとし、その後均質化処理を行う、弱酸性乳タンパク質含有飲料の製造方法が記載されている。この方法であれば、弱酸性の乳飲料において、乳タンパク質の凝集を抑制することができるが、炭酸塩やクエン酸塩を添加するため、風味面、特に塩味の調整が困難である。 In Patent Document 2, carbonate and / or citrate is added to a milk protein component-containing beverage, and the pH of the beverage is adjusted from the original pH to the alkaline side to make it neutral to alkaline. Thereafter, a method for producing a weakly acidic milk protein-containing beverage is described in which an acidic additive is added to the beverage to obtain a pH in a weakly acidic range, and then homogenized. With this method, milk protein aggregation can be suppressed in weakly acidic milk beverages, but since carbonates and citrates are added, it is difficult to adjust the flavor, particularly salty taste.
日本国公開特許公報「特開2000-139342号公報」Japanese Patent Publication “JP 2000-139342 A” 日本国公開特許公報「特開2006-333719号公報」Japanese Patent Publication "JP 2006-333719"
　本発明は、風味および食感が良好であり、品質および物性が安定した、弱酸性の乳飲料を製造することができる方法を提供することを目的とする。 An object of the present invention is to provide a method capable of producing a weakly acidic milk beverage having good flavor and texture, stable quality and physical properties.
　本発明者らは、上記課題を解決するために鋭意検討を行い、以下の点に深く考慮することにより、本発明を完成させた。 The inventors of the present invention have intensively studied to solve the above problems, and have completed the present invention by considering the following points.
　本発明者らは、乳成分を含む原料液（原料乳）と酸成分を含む原料液（酸溶液）とを別々に調製し、これらの原料乳または酸溶液にカルボキシメチルセルロースを少量で配合した。次いで、これらの原料乳と酸溶液とを別々に加熱殺菌してから冷却した後に、これらの原料乳と酸溶液とを混合した。その結果、この方法であれば、タンパク質の凝集を抑制（防止）しながら、弱酸性（pH：5付近）の乳飲料（弱酸性乳）を安定して製造できることを見出した。 The present inventors separately prepared a raw material liquid containing milk components (raw raw milk) and a raw material liquid containing acid components (acid solution), and blended these raw milk or acid solution with carboxymethyl cellulose in a small amount. Next, these raw material milk and acid solution were separately heat-sterilized and cooled, and then these raw material milk and acid solution were mixed. As a result, it was found that this method can stably produce a weakly acidic (pH: around 5) milk beverage (weakly acidic milk) while suppressing (preventing) protein aggregation.
　また、pH：4.6付近では、脂質を有する原料（たとえば牛乳）とカルボキシメチルセルロースとを混合すると耐熱性が著しく悪化して、加熱殺菌工程において凝集や焦げ付きが生じてしまうという問題があった。しかし、上述した方法において、酸溶液にカルボキシメチルセルロースを配合することにより、pH：4.6付近の乳飲料であっても安定して製造できることを見出した。 In addition, when the raw material having lipid (for example, milk) and carboxymethyl cellulose are mixed in the vicinity of pH: 4.6, there is a problem that heat resistance is remarkably deteriorated and aggregation and scorching occur in the heat sterilization process. However, in the above-described method, it was found that even a milk beverage having a pH of around 4.6 can be stably produced by adding carboxymethyl cellulose to the acid solution.
　本発明は、弱酸性乳飲料の製造方法であって、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、上記乳原料または上記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、上記乳原料および上記酸原料を別々に殺菌する殺菌工程、ならびに殺菌した上記乳原料と殺菌した上記酸原料とを混合して、タンパク質の凝集が抑制されている弱酸性乳飲料を調製する混合工程を含む、製造方法を提供する。 The present invention is a method for producing a weakly acidic milk beverage, which is a preparation step in which a milk raw material containing a milk component and an acid raw material containing an acid component are separately prepared. The blending step of blending the salt, the sterilization step of sterilizing the dairy raw material and the acid raw material separately, and the sterilized milk raw material and the sterilized acid raw material being mixed to weaken protein aggregation Provided is a production method including a mixing step of preparing an acidic milk beverage.
　また、本発明は、上記配合工程において、上記カルボキシメチルセルロースまたはその塩が上記酸原料に配合される、製造方法を提供する。 The present invention also provides a production method in which, in the blending step, the carboxymethyl cellulose or a salt thereof is blended with the acid raw material.
　また、本発明は、上記製造方法において、上記弱酸性乳飲料の平均粒径が10μm以下である、製造方法を提供する。 Moreover, the present invention provides a manufacturing method in which the average particle size of the weakly acidic milk beverage is 10 μm or less in the above manufacturing method.
　また、本発明は、上記弱酸性乳飲料のpHが5.0以上5.3以下であり、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上である、製造方法を提供する。 The present invention also provides a production method wherein the pH of the weakly acidic milk beverage is 5.0 or more and 5.3 or less, and the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.1% by weight or more.
　また、本発明は、上記弱酸性乳飲料のpHが4.6以上5.0未満であり、上記弱酸性乳飲料におけるタンパク質含量が0.5重量％以下のとき、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上である、製造方法を提供する。 Further, the present invention is such that when the pH of the weakly acidic milk beverage is 4.6 or more and less than 5.0, and the protein content in the weakly acidic milk beverage is 0.5% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage Provided is a production method wherein the amount is 0.1% by weight or more.
　また、本発明は、上記弱酸性乳飲料のpHが4.8以上5.0未満であり、上記弱酸性乳飲料におけるタンパク質含量が1.3重量％以下のとき、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上であり、上記弱酸性乳飲料におけるタンパク質含量が1.3重量％より多いとき、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.2重量％以上である、製造方法を提供する。 Further, the present invention is such that when the pH of the weakly acidic milk beverage is 4.8 or more and less than 5.0, and the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage Production wherein the blending amount is 0.1% by weight or more, and when the protein content in the weak acid milk beverage is more than 1.3% by weight, the blending amount of the carboxymethyl cellulose or the salt thereof in the weak acid milk beverage is 0.2% by weight or more. Provide a method.
　また、本発明は、上記弱酸性乳飲料のpHが4.6以上4.8未満であり、上記弱酸性乳飲料におけるタンパク質含量が1.3重量％以下のとき、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.2重量％以上であり、上記弱酸性乳飲料におけるタンパク質含量が1.3重量％より多いとき、上記弱酸性乳飲料における上記カルボキシメチルセルロースまたはその塩の配合量が0.3重量％以上である、製造方法を提供する。 Further, the present invention is such that when the pH of the weakly acidic milk beverage is 4.6 or more and less than 4.8 and the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the carboxymethylcellulose or the salt thereof in the weakly acidic milk beverage When the blending amount is 0.2% by weight or more and the protein content in the weakly acidic milk beverage is more than 1.3% by weight, the blending amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.3% by weight or more. Provide a method.
　また、本発明は、弱酸性乳飲料におけるタンパク質の凝集を抑制する方法であって、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、上記乳原料または上記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、上記乳原料および上記酸原料を別々に殺菌する殺菌工程、ならびに殺菌した上記乳原料と殺菌した上記酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む、方法を提供する。 The present invention also relates to a method for suppressing protein aggregation in a weakly acidic milk beverage, wherein the milk raw material containing a milk component and the acid raw material containing an acid component are prepared separately, the milk raw material or the acid raw material Mixing the carboxymethyl cellulose or a salt thereof with any of the above, a sterilization step of separately sterilizing the milk raw material and the acid raw material, and mixing the sterilized milk raw material and the sterilized acid raw material, A method is provided that includes a mixing step of preparing a milk beverage.
　また、本発明は、弱酸性乳飲料の平均粒径を10μm以下に制御する方法であって、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、上記乳原料または上記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、上記乳原料および上記酸原料を別々に殺菌する殺菌工程、ならびに殺菌した上記乳原料と殺菌した上記酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む、方法を提供する。 Further, the present invention is a method for controlling the average particle size of a weakly acidic milk beverage to 10 μm or less, wherein a preparation step for separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, the milk raw material or A blending step of blending carboxymethyl cellulose or a salt thereof with any of the acid raw materials, a sterilization step of separately sterilizing the milk raw material and the acid raw material, and mixing the sterilized milk raw material and the sterilized acid raw material A method is provided comprising a mixing step of preparing a weakly acidic milk beverage.
　また、本発明は、上記製造方法のいずれかを用いて製造され、pHが4.6～5.3であり、かつ平均粒径が10μm以下である、弱酸性乳飲料を提供する。 The present invention also provides a weakly acidic milk beverage produced using any of the above production methods, having a pH of 4.6 to 5.3 and an average particle size of 10 μm or less.
　本発明であれば、乳原料または酸原料のいずれかにカルボキシメチルセルロースを配合し、これらの乳原料および酸原料を別々に殺菌した後に混合して弱酸性に調整するため、製造過程および製造後のタンパク質の凝集を抑制することができる。また、本発明は、pHを一旦アルカリ性側に調整するために炭酸塩やクエン酸塩などを添加する必要がないため、良好な風味を得ることができる。したがって、本発明は、タンパク質の凝集がなく、風味および食感が良好であり、品質および物性が安定した乳飲料を提供することができる。 In the present invention, carboxymethyl cellulose is blended in either the milk raw material or the acid raw material, and these milk raw material and acid raw material are separately sterilized and then mixed to adjust to weak acidity. Protein aggregation can be suppressed. In addition, since the present invention does not require the addition of carbonate or citrate in order to once adjust the pH to the alkaline side, a good flavor can be obtained. Therefore, the present invention can provide a milk beverage having no protein aggregation, good flavor and texture, and stable quality and physical properties.
　〔弱酸性乳飲料の製造方法〕
　本発明は、弱酸性乳飲料の製造方法を提供する。本明細書において、「弱酸性」とは、カゼインの等電点～中性の範囲のpHであること、たとえば、pHが4.6～6.3であることをいう。本発明における弱酸性乳飲料のpHは、弱酸性であればよく、4.6～6.3の範囲内、好ましくは4.6～5.3の範囲内であってもよい。「弱酸性乳飲料」とは、生乳、牛乳または乳製品などを主原料とし、酸性材料（酸原料）と混合されることで、弱酸性に調整された飲料である。 [Method for producing weakly acidic milk beverage]
The present invention provides a method for producing a weakly acidic milk beverage. In the present specification, “weakly acidic” means that the pH is from the isoelectric point to neutral of casein, for example, the pH is 4.6 to 6.3. The pH of the weakly acidic milk beverage in the present invention may be weakly acidic, and may be in the range of 4.6 to 6.3, preferably in the range of 4.6 to 5.3. A “weakly acidic milk beverage” is a beverage adjusted to be weakly acidic by mixing raw material such as raw milk, milk or dairy products with an acidic material (acidic raw material).
　本発明はまた、タンパク質の凝集が抑制されている弱酸性乳飲料の製造方法を提供する。本明細書において「タンパク質の凝集が抑制されている」とは、目視したときに凝集物が見られず、外観が良好であることをいう。 The present invention also provides a method for producing a weakly acidic milk beverage in which protein aggregation is suppressed. In the present specification, “protein aggregation is suppressed” means that the aggregate is not observed when visually observed and the appearance is good.
　本発明はまた、平均粒径が10μm以下である弱酸性乳飲料の製造方法を提供してもよい。本発明における平均粒径は、弱酸性乳飲料に含まれるタンパク質および／または脂肪によって構成される粒子の粒径の平均値である。タンパク質および／または脂肪によって構成される粒子は、たとえば、カゼインミセルおよび脂肪球などである。平均粒径は、好ましくは5μm以下、さらに好ましくは2μm以下、最も好ましくは1μm以下である。弱酸性乳飲料の平均粒径が10μm以下であれば、製造直後においてタンパク質が凝集していないだけでなく、その後の貯蔵、輸送および販売などの期間（たとえば消費期限または賞味期限までの間）においても、タンパク質の凝集を抑制することができる。平均粒径が10μm以下であることは、風味および品質などが長期間にわたって安定して維持されていることを示す指標として利用することができる。さらに、弱酸性乳飲料の平均粒径が1μm以下であれば、その後の貯蔵、輸送および販売などの期間（たとえば消費期限または賞味期限までの間）においても、タンパク質の凝集による、わずかな沈殿も生じず、風味および品質などが極めて安定している。 The present invention may also provide a method for producing a weakly acidic milk beverage having an average particle size of 10 μm or less. The average particle diameter in this invention is an average value of the particle diameter of the particle | grains comprised by the protein and / or fat contained in a weakly acidic milk drink. The particles composed of protein and / or fat are, for example, casein micelles and fat globules. The average particle size is preferably 5 μm or less, more preferably 2 μm or less, and most preferably 1 μm or less. If the average particle size of the weakly acidic milk beverage is 10 μm or less, not only does the protein not aggregate immediately after production, but also during the subsequent storage, transportation and sales period (for example, until the expiration date or expiration date) In addition, protein aggregation can be suppressed. An average particle size of 10 μm or less can be used as an index indicating that flavor and quality are stably maintained over a long period of time. Furthermore, if the average particle size of weakly acidic milk drinks is 1 μm or less, slight precipitation due to protein aggregation may occur during subsequent storage, transportation and sales periods (for example, until the expiration date or expiration date). It does not occur, and the flavor and quality are extremely stable.
　平均粒径は、任意の粒度分布測定方法を用いて測定した粒度分布の平均値であることができ、たとえば、島津製作所社製のSALDシリーズなどのレーザ回折式粒度分布測定装置において測定および算出した平均粒径であってもよい。 The average particle size can be an average value of the particle size distribution measured using an arbitrary particle size distribution measuring method. For example, the average particle size was measured and calculated in a laser diffraction particle size distribution measuring device such as SALD series manufactured by Shimadzu Corporation. An average particle diameter may be sufficient.
　本発明の製造方法は、以下に詳述する調製工程、配合工程、殺菌工程および混合工程を含む。 The production method of the present invention includes a preparation step, a blending step, a sterilization step, and a mixing step that will be described in detail below.
　（調製工程）
　調製工程は、乳原料および酸原料を別々に調製する工程である。本明細書において「別々に調製する」とは、乳原料と酸原料とを互いに分離した環境で（たとえば、別の容器またはタンク等で）調製することをいい、互いに同時並行で調製してもよいし、互いに異なる時期に調製してもよい。 (Preparation process)
A preparation process is a process of preparing a milk raw material and an acid raw material separately. In the present specification, “prepared separately” means that the milk raw material and the acid raw material are prepared in an environment where they are separated from each other (for example, in separate containers or tanks). They may be prepared at different times.
　乳原料は、乳成分を含む原料である。乳成分は、乳タンパク質および／または乳脂肪を含むものであり、たとえば、生乳、牛乳、脱脂乳、脱脂粉乳、脱脂濃縮乳、加糖脱脂練乳、無糖脱脂練乳、乳清（ホエイ）、ホエイパウダー、脱塩ホエイ、脱塩ホエイパウダー、ホエイタンパク質濃縮物（WPC）、ホエイタンパク質分離物（WPI）、α-ラクトアルブミン、β-ラクトグロブリン、乳タンパク質濃縮物（MPC）、カゼイン、ナトリウムカゼイネート、カルシウムカゼイネート、クリーム、バター、バターオイル、発酵バター、発酵クリーム、コンパウンドクリーム、バターミルクパウダーおよびクリームパウダーなどであってもよい。 Milk raw material is a raw material containing milk components. The milk component contains milk protein and / or milk fat. For example, raw milk, cow milk, skim milk, skim milk powder, skim concentrated milk, sweetened skim condensed milk, sugar free skimmed condensed milk, whey (whey), whey powder , Desalted whey, desalted whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, milk protein concentrate (MPC), casein, sodium caseinate, It may be calcium caseinate, cream, butter, butter oil, fermented butter, fermented cream, compound cream, buttermilk powder and cream powder.
　乳原料は、乳成分だけを含んでもよいし、弱酸性より高いpHが維持される範囲で、その他の成分をさらに含んでもよい。その他の成分には、たとえば、水、糖類、香味成分、香料、色素、ミネラル（塩類）、ビタミンおよびその他の食品用添加物などが含まれる。 The milk raw material may contain only milk components, or may further contain other components as long as a pH higher than weak acidity is maintained. Other ingredients include, for example, water, sugars, flavor ingredients, fragrances, pigments, minerals (salts), vitamins and other food additives.
　乳原料を調製する方法は、特に限定されないが、たとえば、乳成分およびその他の任意の成分を配合して混合してもよく、たとえば、加温（たとえば、約50～60℃）してから混合してもよい。 The method of preparing the milk raw material is not particularly limited. For example, the milk component and other optional components may be mixed and mixed, for example, heated (for example, about 50 to 60 ° C.) and then mixed. May be.
　酸原料は、乳飲料のpHを弱酸性に調整するための原料であり、酸性の成分（酸成分）を含む原料である。酸成分は、溶液中で酸として働く、飲食品に使用可能な物質であればよく、たとえば、クエン酸、コハク酸、グルコン酸、酒石酸および乳酸などのpH調整剤であってもよい。また、酸成分は、酸性を呈する香味成分であってもよく、たとえば、イチゴ、ブドウ、パイナップル、リンゴ、柑橘類、ベリー類、バナナおよびマンゴーなどの果汁類；コーヒー、ココア、紅茶、抹茶および緑茶などの茶類；トマト、ニンジンおよびほうれん草などの野菜汁類；並びに上述した果汁類、茶類および野菜汁類のエキスおよびフレーバーなどを含む。 The acid raw material is a raw material for adjusting the pH of the milk beverage to be weakly acidic, and is a raw material containing an acidic component (acid component). The acid component only needs to be a substance usable as a food or drink that acts as an acid in a solution. For example, the acid component may be a pH adjuster such as citric acid, succinic acid, gluconic acid, tartaric acid, and lactic acid. In addition, the acid component may be an acidic flavor component, for example, fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos; coffee, cocoa, tea, matcha tea and green tea Teas; vegetable juices such as tomatoes, carrots and spinach; and extracts and flavors of the fruit juices, teas and vegetable juices described above.
　酸原料は、酸成分だけを含んでもよいし、酸性のpHが維持される範囲で、その他の成分をさらに含んでもよい。その他の成分には、たとえば、水、糖類、食物繊維、ミネラル（塩類）、ビタミン、ポリフェノール、コラーゲン、セラミド、香料、色素およびその他の食品用添加物などが含まれる。 The acid raw material may contain only the acid component, or may further contain other components as long as the acidic pH is maintained. Other ingredients include, for example, water, sugars, dietary fiber, minerals (salts), vitamins, polyphenols, collagen, ceramides, fragrances, pigments and other food additives.
　酸原料を調製する方法は、特に限定されないが、たとえば、酸成分およびその他の任意の成分を配合して混合してもよく、たとえば、加温（たとえば、約50～60℃）してから混合してもよい。 The method for preparing the acid raw material is not particularly limited. For example, the acid component and other optional components may be mixed and mixed, for example, heated (for example, about 50 to 60 ° C.) and then mixed. May be.
　その他の成分として、糖類には、たとえば、単糖類、二糖、オリゴ糖類およびデキストリンなどが含まれる。 As other components, saccharides include, for example, monosaccharides, disaccharides, oligosaccharides, and dextrins.
　また、その他の成分として、食物繊維には、難消化性デキストリン、グルコマンナン、アルギン酸、フコンダイン、グアーガムおよびコンドロイチンなどが含まれる。 As other ingredients, dietary fiber includes indigestible dextrin, glucomannan, alginic acid, fucondyne, guar gum, chondroitin and the like.
　また、その他の成分として、ミネラル（塩類）には、たとえば、カルシウム、マグネシウム、カリウム、ナトリウム、鉄、銅、亜鉛およびリンなどが含まれ、たとえば、リン酸塩、クエン酸塩、コハク酸塩および酒石酸塩などが含まれる。クエン酸塩として、たとえば、クエン酸ナトリウムを用いることができる。 In addition, as other components, minerals (salts) include, for example, calcium, magnesium, potassium, sodium, iron, copper, zinc, and phosphorus. For example, phosphate, citrate, succinate and Contains tartrate. For example, sodium citrate can be used as the citrate.
　また、その他の成分として、ビタミンには、たとえば、ビタミンA、ビタミンD、ビタミンE、ビタミンK、ビタミンB1、ビタミンB2、ナイアシン、ビタミンB6、葉酸、ビタミンB12、パントテン酸、ビタミンC、コリン、コエンザイムQ、ルテインおよびカルニチンなどが含まれる。 As other ingredients, vitamins include, for example, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin C, choline, coenzyme Q, lutein and carnitine are included.
　また、ポリフェノールとは、1分子内に2つ以上のフェノール性ヒドロキシ基を持つ化合物の総称をいう。その他の成分として、ポリフェノールには、たとえば、フラボノイド、フェノール酸、エラグ酸、リグナン、クルクミンおよびクマリンなどが含まれる。また、その他の成分として、コラーゲンには、たとえば、哺乳類由来、魚類由来および植物由来のコラーゲン、並びにコラーゲンペプチドなどが含まれる。また、その他の成分として、セラミドには、たとえば、動物由来、植物由来および微生物由来のセラミドなどが含まれる。 Polyphenol is a generic term for compounds having two or more phenolic hydroxy groups in one molecule. As other components, polyphenols include, for example, flavonoids, phenolic acid, ellagic acid, lignan, curcumin, and coumarin. In addition, as other components, collagen includes, for example, mammal-derived, fish-derived and plant-derived collagen, and collagen peptides. As other components, ceramide includes, for example, ceramide derived from animals, plants and microorganisms.
　また、その他の成分として、香料には、たとえば、イチゴ、ブドウ、パイナップル、リンゴ、柑橘類、ベリー類、バナナ、およびマンゴーなどの果汁、エキスもしくはフレーバー；コーヒーのエキスもしくはフレーバー；ココアのエキスもしくはフレーバー；紅茶、抹茶および緑茶などの茶葉、エキスもしくはフレーバー；トマト、ニンジンおよびほうれん草などの野菜汁、エキスもしくはフレーバーなどが含まれる。また、色素として、飲食品に使用可能な任意の色素を用いることができる。 In addition, as other ingredients, the flavor includes, for example, fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos, extracts or flavors; coffee extracts or flavors; cocoa extracts or flavors; Tea leaves such as black tea, matcha tea and green tea, extracts or flavors; vegetable juices such as tomatoes, carrots and spinach, extracts or flavors are included. Moreover, the arbitrary pigment | dyes which can be used for food-drinks can be used as a pigment | dye.
　また、その他の成分として、食品用添加物には、たとえば、重曹などのpH調整剤、色素、香味成分、乳化剤、酸化防止剤および甘味料などが含まれる。 As other components, food additives include, for example, pH adjusters such as baking soda, pigments, flavor components, emulsifiers, antioxidants, and sweeteners.
　（配合工程）
　配合工程は、乳原料または酸原料のいずれかに、安定剤としてカルボキシメチルセルロースまたはその塩（以下、単に「カルボキシメチルセルロース」または「CMC」ともいう。）を配合する工程である。配合工程は、調製工程後に行ってもよいし、調製工程中に行ってもよい。すなわち、カルボキシメチルセルロースは、調製工程後に配合してもよいし、調製工程中に乳原料または酸原料を調製する他の成分と同時に配合してもよい。 (Mixing process)
The blending step is a step of blending carboxymethylcellulose or a salt thereof (hereinafter also simply referred to as “carboxymethylcellulose” or “CMC”) as a stabilizer into either the milk raw material or the acid raw material. The blending step may be performed after the preparation step or during the preparation step. That is, carboxymethyl cellulose may be blended after the preparation step, or may be blended simultaneously with other components for preparing the milk raw material or the acid raw material during the preparation step.
　カルボキシメチルセルロースは、セルロースの誘導体であり、セルロースの骨格を構成するグルコピラノースモノマーのヒドロキシ基の一部にカルボキシメチル基（-CH2COOH）を結合させたものである。カルボキシメチルセルロースの塩には、たとえば、カルボキシメチルセルロースナトリウムおよびカルボキシメチルセルロースカルシウムなどが含まれる。そして、分散性および風味の観点から、カルボキシメチルセルロースナトリウムが好ましい。 Carboxymethyl cellulose is a derivative of cellulose and is obtained by binding a carboxymethyl group (—CH 2 COOH) to a part of the hydroxy group of a glucopyranose monomer constituting the skeleton of cellulose. Examples of the salt of carboxymethyl cellulose include sodium carboxymethyl cellulose and calcium carboxymethyl cellulose. And from the viewpoint of dispersibility and flavor, sodium carboxymethylcellulose is preferred.
　カルボキシメチルセルロースは、乳原料および酸原料のいずれに配合してもよい。酸原料にカルボキシメチルセルロースを配合した場合には、タンパク質の凝集をより安定して抑制することができる。本発明の方法では、乳原料または酸原料の一方のみにカルボキシメチルセルロースを配合し、他方には配合しなくてもよい。また、本発明の方法では、乳原料および酸原料の両方にカルボキシメチルセルロースを配合してもよい。 Carboxymethyl cellulose may be blended in either the milk raw material or the acid raw material. When carboxymethyl cellulose is blended with the acid raw material, protein aggregation can be more stably suppressed. In the method of the present invention, carboxymethyl cellulose may be blended only in one of the milk raw material or the acid raw material and not in the other. In the method of the present invention, carboxymethyl cellulose may be blended in both the milk raw material and the acid raw material.
　（殺菌工程）
　殺菌工程は、調製工程後および配合工程後の乳原料および酸原料を別々に殺菌する工程である。本明細書において「別々に殺菌する」とは、乳原料と酸原料とをそれぞれ別の工程において（たとえば、別のタンクまたは設備等で）殺菌することをいい、互いに同時並行で殺菌してもよいし、互いに異なる時期に殺菌してもよい。 (Sterilization process)
The sterilization step is a step of separately sterilizing the milk raw material and the acid raw material after the preparation step and the blending step. In this specification, “sterilizing separately” means sterilizing the milk raw material and the acid raw material in separate steps (for example, in separate tanks or equipment), It may be sterilized at different times.
　殺菌する方法として、特に限定されないが、たとえば、加熱殺菌する方法および高圧殺菌する方法などを利用することができる。加熱殺菌する場合には、食品分野において通常で用いられる方法および設備により加熱殺菌することができる。加熱殺菌する方法には、たとえば、低温保持殺菌法（LTLT）、高温保持殺菌法（HTLT）、高温短時間殺菌法（HTST）および超高温瞬間殺菌法（UHT）などの方法を用いることができる。加熱殺菌する設備には、たとえば、間接加熱式殺菌機（プレート式殺菌機およびチューブ式殺菌機等）、直接加熱式殺菌機（スチームインジェクション式殺菌機およびスチームインフュージョン式殺菌機等）、通電加熱式殺菌機、レトルト殺菌機、撹拌および調温の機能付きのタンクならびに撹拌、調温、減圧および均質化の機能付きのタンクなどの設備を用いることができる。 Although it does not specifically limit as a method of sterilizing, For example, the method of heat-sterilization, the method of high-pressure sterilization, etc. can be utilized. In the case of heat sterilization, it can be heat sterilized by a method and equipment usually used in the food field. For the heat sterilization method, for example, a method such as a low temperature hold sterilization method (LTLT), a high temperature hold sterilization method (HTLT), a high temperature short time sterilization method (HTST), and an ultra high temperature instantaneous sterilization method (UHT) can be used. . Examples of equipment for heat sterilization include indirect heating type sterilizers (plate type sterilizers, tube type sterilizers, etc.), direct heating type sterilizers (steam injection type sterilizers, steam infusion type sterilizers, etc.), energizing heating, etc. Equipment such as a type sterilizer, a retort sterilizer, a tank with functions of stirring and temperature control, and a tank with functions of stirring, temperature control, pressure reduction and homogenization can be used.
　（混合工程）
　混合工程は、殺菌工程後に、殺菌した乳原料と殺菌した酸原料とを混合して、タンパク質の凝集が抑制されている弱酸性乳飲料を調製する工程である。この混合工程では、酸原料により乳原料が弱酸性に調整される。このとき、本発明では、乳原料または酸原料にカルボキシメチルセルロースが配合されているため、乳原料に含まれるタンパク質の凝集が抑制される。また、殺菌工程後に混合するため、混合物をさらに殺菌するために加熱等する必要がなく、タンパク質の凝集をさらに抑制することができる。したがって、この混合工程により、タンパク質の凝集が抑制されている弱酸性乳飲料を得ることができる。 (Mixing process)
The mixing step is a step of preparing a weakly acidic milk beverage in which protein aggregation is suppressed by mixing the sterilized milk raw material and the sterilized acid raw material after the sterilization step. In this mixing step, the milk raw material is adjusted to be weakly acidic with the acid raw material. At this time, in the present invention, since carboxymethyl cellulose is blended with the milk raw material or the acid raw material, aggregation of proteins contained in the milk raw material is suppressed. Moreover, since it mixes after a sterilization process, in order to further sterilize a mixture, it is not necessary to heat etc., and protein aggregation can further be suppressed. Therefore, a weakly acidic milk beverage in which protein aggregation is suppressed can be obtained by this mixing step.
　混合する方法としては、食品分野において通常で用いられる方法や設備により混合することができる。混合する設備には、たとえば、撹拌の機能付きのタンク（撹拌および調温の機能付きのタンクならびに撹拌、調温、減圧および均質化の機能付きのタンクなどを含む）およびインラインミキサー（スタティックミキサーなどを含む）などの設備を用いることができる。 As a mixing method, it can be mixed by a method and equipment usually used in the food field. Mixing equipment includes, for example, tanks with agitation functions (including tanks with agitation and temperature control functions and tanks with agitation, temperature adjustment, decompression and homogenization functions) and in-line mixers (such as static mixers) Etc.) can be used.
　また、殺菌した乳原料と殺菌した酸原料とを混合する速度は、特に限定されない。殺菌した乳原料と殺菌した酸原料とを任意の速度で混合することによって、タンパク質の凝集が抑制されている弱酸性乳飲料を得ることができる。殺菌した乳原料と殺菌した酸原料とを混合する温度は、特に限定されないが、3℃～50℃であれば、タンパク質の凝集が抑制されている弱酸性乳飲料を安定して得ることができる。 Moreover, the speed at which the sterilized milk raw material and the sterilized acid raw material are mixed is not particularly limited. By mixing the sterilized milk raw material and the sterilized acid raw material at an arbitrary speed, a weakly acidic milk beverage in which protein aggregation is suppressed can be obtained. The temperature at which the sterilized milk raw material and the sterilized acid raw material are mixed is not particularly limited, but if it is 3 ° C. to 50 ° C., a weakly acidic milk beverage in which protein aggregation is suppressed can be stably obtained. .
　本発明の製造方法では、混合工程において得られる弱酸性乳飲料においてタンパク質の凝集が抑制されているため、均質化する必要がない。したがって、従来の方法より簡単な設備を用いて、弱酸性乳飲料を製造することができる。なお、本発明の製造方法は、原料または乳飲料を均質化する工程を含まなくてもよいし、含んでもよい。 In the production method of the present invention, protein aggregation is suppressed in the weakly acidic milk beverage obtained in the mixing step, and thus it is not necessary to homogenize. Therefore, a weakly acidic milk beverage can be produced using equipment that is simpler than conventional methods. In addition, the manufacturing method of this invention does not need to include the process of homogenizing a raw material or a milk beverage, and may include it.
　（カルボキシメチルセルロースの配合量）
　配合工程におけるカルボキシメチルセルロースの配合量は、弱酸性乳飲料におけるタンパク質含量およびpHを考慮して、タンパク質の凝集を抑制するように適宜設定することができる。 (Amount of carboxymethyl cellulose)
The blending amount of carboxymethylcellulose in the blending step can be appropriately set so as to suppress protein aggregation in consideration of the protein content and pH in the weakly acidic milk beverage.
　たとえば、本発明の製造方法によって製造される弱酸性乳飲料のpHが5.0以上5.3以下である場合、タンパク質含量が好ましくは2.0重量％以下のとき、CMCの配合量が0.1重量％以上であれば、タンパク質が凝集せず、さらに良好な風味および品質が安定して維持される弱酸性乳飲料を得ることができる。 For example, when the pH of the weakly acidic milk beverage produced by the production method of the present invention is 5.0 or more and 5.3 or less, when the protein content is preferably 2.0% by weight or less, the amount of CMC is 0.1% by weight or more. Thus, a weakly acidic milk beverage can be obtained in which the protein does not aggregate and the good flavor and quality are stably maintained.
　たとえば、本発明の製造方法によって製造される弱酸性乳飲料のpHが4.6以上5.0未満である場合、タンパク質含量が好ましくは0.5重量％以下のとき、CMCの配合量が0.1重量％以上であれば、タンパク質が凝集していない弱酸性乳飲料を得ることができる。 For example, when the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.6 or more and less than 5.0, when the protein content is preferably 0.5% by weight or less, the amount of CMC is 0.1% by weight or more. A weakly acidic milk beverage in which proteins are not aggregated can be obtained.
　たとえば、本発明の製造方法によって製造される弱酸性乳飲料のpHが4.8以上5.0未満である場合、タンパク質含量が1.3重量％以下のとき、CMCの配合量が0.1重量％以上であれば、タンパク質が凝集していない弱酸性乳飲料を得ることができる。また、本発明の製造方法によって製造される弱酸性乳飲料のpHが4.8以上5.0未満である場合、タンパク質含量が1.3重量％より多く、好ましくは2.0重量％以下のとき、CMCの配合量が0.2重量％以上であれば、タンパク質が凝集していない弱酸性乳飲料を得ることができる。 For example, when the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.8 or more and less than 5.0, when the protein content is 1.3% by weight or less, and the CMC content is 0.1% by weight or more, the protein A weakly acidic milk beverage that is not agglomerated can be obtained. Further, when the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.8 or more and less than 5.0, when the protein content is more than 1.3% by weight, preferably 2.0% by weight or less, the CMC content is 0.2. If it is weight% or more, the weakly acidic milk drink in which protein is not aggregated can be obtained.
　また、本発明の製造方法によって製造される弱酸性乳飲料のpHが4.6以上4.8未満である場合、タンパク質含量が0.5重量％より多く1.3重量％以下のとき、CMCの配合量が0.2重量％以上であれば、タンパク質が凝集していない弱酸性乳飲料を得ることができる。また、本発明の製造方法によって製造される弱酸性乳飲料のpHが4.6以上4.8未満である場合、タンパク質含量が1.3重量％より多く、好ましくは2.0重量％以下のとき、CMCの配合量が0.3重量％以上であれば、タンパク質が凝集していない弱酸性乳飲料を得ることができる。 Further, when the pH of the weakly acidic milk beverage produced by the production method of the present invention is 4.6 or more and less than 4.8, when the protein content is more than 0.5% by weight and 1.3% by weight or less, the CMC content is 0.2% by weight or more. If so, a weakly acidic milk beverage in which proteins are not aggregated can be obtained. Further, when the pH of the weakly acidic milk drink produced by the production method of the present invention is 4.6 or more and less than 4.8, when the protein content is more than 1.3% by weight, preferably 2.0% by weight or less, the CMC content is 0.3%. If it is weight% or more, the weakly acidic milk drink in which protein is not aggregated can be obtained.
　また、タンパク質含量が上述した条件より多い場合には、CMCの配合量をさらに多くすれば、タンパク質の凝集を抑制することができる。このようなCMCの配合量は、適宜設定することができる。 In addition, when the protein content is higher than the above-described conditions, protein aggregation can be suppressed by further increasing the amount of CMC. The amount of such CMC can be set as appropriate.
　カルボキシメチルセルロースの配合量は、特に限定されないが、風味を良好にするために、弱酸性乳飲料の1.5重量％以下、好ましくは1.0重量％以下、より好ましくは0.5重量％以下であることができる。 The amount of carboxymethylcellulose is not particularly limited, but may be 1.5% by weight or less, preferably 1.0% by weight or less, more preferably 0.5% by weight or less of the weakly acidic milk beverage in order to improve the flavor.
　〔弱酸性乳飲料〕
　本発明はまた、本発明の製造方法を用いて製造された弱酸性乳飲料を提供する。また、本発明の弱酸性乳飲料は、本発明の製造方法を用いて製造された、pHが4.6～5.3である弱酸性乳飲料をも包含する。また、本発明の弱酸性乳飲料は、本発明の製造方法を用いて製造された、タンパク質の凝集が抑制されている弱酸性乳飲料をも包含する。また、本発明の弱酸性乳飲料は、本発明の製造方法を用いて製造された、平均粒径が10μm以下である弱酸性乳飲料をも包含する。 [Weakly acidic milk drink]
The present invention also provides a weakly acidic milk beverage produced using the production method of the present invention. The weakly acidic milk beverage of the present invention also includes a weakly acidic milk beverage having a pH of 4.6 to 5.3, produced using the production method of the present invention. Moreover, the weakly acidic milk drink of this invention also includes the weakly acidic milk drink manufactured using the manufacturing method of this invention in which protein aggregation is suppressed. Moreover, the weakly acidic milk drink of this invention also includes the weakly acidic milk drink with the average particle diameter of 10 micrometers or less manufactured using the manufacturing method of this invention.
　本発明の弱酸性乳飲料におけるタンパク質含量は、特に限定されないが、たとえば0.1重量％以上であってもよく、その上で、たとえば5重量％以下、好ましくは4重量％以下、より好ましくは3重量％以下、さらに好ましくは2重量％以下であってもよい。本発明の弱酸性乳飲料における脂肪含量は、特に限定されないが、たとえば0.3重量％以上であってもよく、その上で、たとえば5重量％以下、好ましくは4重量％以下、より好ましくは3重量％以下、さらに好ましくは2重量％以下であってもよい。 The protein content in the weakly acidic milk beverage of the present invention is not particularly limited, but may be, for example, 0.1% by weight or more, and for example, 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight. % Or less, more preferably 2% by weight or less. The fat content in the weakly acidic milk beverage of the present invention is not particularly limited, but may be, for example, 0.3% by weight or more, and for example, 5% by weight or less, preferably 4% by weight or less, more preferably 3% by weight. % Or less, more preferably 2% by weight or less.
　本発明の弱酸性乳飲料は、任意の容器に充填して密封され、容器詰飲料の形態とすることができる。本発明では、乳原料と酸原料とを別々に殺菌するため、高温で加熱殺菌した場合にも、タンパク質の凝集を抑制することができる。また、乳原料または酸原料のいずれかにカルボキシメチルセルロースを配合することにより、製造後の弱酸性乳飲料におけるタンパク質の凝集が十分に抑制され、弱酸性乳飲料の風味や品質などを良好に維持することができる。したがって、本発明では、弱酸性乳飲料を長期間に亘って冷蔵保存することができる。 The weakly acidic milk beverage of the present invention can be filled in an arbitrary container and sealed to be in the form of a container-packed beverage. In the present invention, since the milk raw material and the acid raw material are sterilized separately, protein aggregation can be suppressed even when heat sterilized at a high temperature. In addition, by adding carboxymethyl cellulose to either the milk raw material or the acid raw material, protein aggregation in the weakly acidic milk beverage after production is sufficiently suppressed, and the flavor and quality of the weakly acidic milk beverage are well maintained. be able to. Therefore, in this invention, a weakly acidic milk drink can be refrigerated for a long period of time.
　〔弱酸性乳飲料におけるタンパク質の凝集を抑制する方法〕
　本発明はまた、弱酸性乳飲料におけるタンパク質の凝集を抑制する方法を提供する。本発明の方法は、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、乳原料または酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、乳原料および酸原料を別々に殺菌する殺菌工程、ならびに殺菌した乳原料と殺菌した酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む。調製工程、配合工程、殺菌工程および混合工程は、本発明の製造方法において上述したように行うことができる。 [Method for suppressing protein aggregation in weakly acidic milk beverage]
The present invention also provides a method for inhibiting protein aggregation in a weakly acidic milk beverage. The method of the present invention comprises a preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, a blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material, A sterilization step of separately sterilizing the acid raw material, and a mixing step of preparing a weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material. The preparation process, the blending process, the sterilization process, and the mixing process can be performed as described above in the production method of the present invention.
　本発明の弱酸性乳飲料におけるタンパク質の凝集を抑制する方法によれば、乳原料または酸原料のいずれかにカルボキシメチルセルロースを配合し、これらの乳原料および酸原料を別々に殺菌した後に混合して弱酸性に調整するため、製造過程および製造後のタンパク質の凝集を抑制することができる。また、本発明の方法によれば、pHを一旦アルカリ性側に調整するために炭酸塩やクエン酸塩などを添加する必要がないため、良好な風味を得ることができる。また、本発明の方法によれば、タンパク質の凝集を抑制するために均質化する必要がないため、簡便な方法で弱酸性乳飲料におけるタンパク質の凝集を抑制することができる。したがって、本発明の方法によれば、風味および食感が良好であり、品質および物性が安定した弱酸性乳飲料を提供することができる。 According to the method for suppressing protein aggregation in the weakly acidic milk beverage of the present invention, carboxymethyl cellulose is blended in either the milk raw material or the acid raw material, and these milk raw material and acid raw material are separately sterilized and then mixed. Since it is adjusted to be weakly acidic, protein aggregation after the production process and production can be suppressed. Moreover, according to the method of the present invention, it is not necessary to add carbonate or citrate in order to adjust the pH to the alkaline side once, so that a good flavor can be obtained. In addition, according to the method of the present invention, since it is not necessary to homogenize to suppress protein aggregation, protein aggregation in a weakly acidic milk beverage can be suppressed by a simple method. Therefore, according to the method of the present invention, it is possible to provide a weakly acidic milk beverage having good flavor and texture, and stable quality and physical properties.
　〔弱酸性乳飲料の平均粒径を10μm以下に制御する方法〕
　本発明はまた、弱酸性乳飲料の平均粒径を10μm以下に制御する方法を提供する。本発明の方法は、乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、乳原料または酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、乳原料および酸原料を別々に殺菌する殺菌工程、ならびに殺菌した乳原料と殺菌した酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む。調製工程、配合工程、殺菌工程および混合工程は、本発明の製造方法において上述したように行うことができる。 [Method for controlling the average particle size of weakly acidic milk beverages to 10 μm or less]
The present invention also provides a method for controlling the average particle size of a weakly acidic milk beverage to 10 μm or less. The method of the present invention comprises a preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component, a blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material, A sterilization step of separately sterilizing the acid raw material, and a mixing step of preparing a weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material. The preparation process, the blending process, the sterilization process, and the mixing process can be performed as described above in the production method of the present invention.
　本発明の弱酸性乳飲料の平均粒径を10μm以下に制御する方法によれば、乳原料または酸原料のいずれかにカルボキシメチルセルロースを配合し、これらの乳原料および酸原料を別々に殺菌した後に混合して弱酸性に調整するため、製造過程および製造後のタンパク質の凝集を抑制することができる。また、本発明の方法によれば、pHを一旦アルカリ性側に調整するために炭酸塩やクエン酸塩などを添加する必要がないため、良好な風味を得ることができる。また、本発明の方法によれば、タンパク質の凝集を抑制するために均質化する必要がないため、簡便な方法で弱酸性乳飲料におけるタンパク質の凝集を抑制することができる。したがって、本発明の方法によれば、風味、食感、品質および物性が長期間にわたって安定して維持される弱酸性乳飲料を提供することができる。 According to the method of controlling the average particle size of the weakly acidic milk beverage of the present invention to 10 μm or less, after blending carboxymethyl cellulose in either the milk raw material or the acid raw material, and sterilizing these milk raw material and acid raw material separately Since it is mixed and adjusted to be weakly acidic, protein aggregation after the production process and production can be suppressed. Moreover, according to the method of the present invention, it is not necessary to add carbonate or citrate in order to adjust the pH to the alkaline side once, so that a good flavor can be obtained. In addition, according to the method of the present invention, since it is not necessary to homogenize to suppress protein aggregation, protein aggregation in a weakly acidic milk beverage can be suppressed by a simple method. Therefore, according to the method of the present invention, it is possible to provide a weakly acidic milk beverage in which flavor, texture, quality and physical properties are stably maintained over a long period of time.
　以下に実施例を示し、本発明の実施の形態について、さらに詳しく説明するが、本発明は、以下の実施例に限定されるものではない。 Hereinafter, examples will be shown and the embodiment of the present invention will be described in more detail. However, the present invention is not limited to the following examples.
　（安定剤）
　本実施例では、安定剤として、安定剤A：カルボキシメチルセルロース（CMC）（MG-1（T.P.T）、日本製紙ケミカル社）、安定剤B：カラギナン重合体（p-Hive、三栄源エフエフアイ社）および安定剤C：ペクチン（KMS 200、CP Kelco）を用いた。 (Stabilizer)
In this example, as stabilizer, stabilizer A: carboxymethylcellulose (CMC) (MG-1 (TPT), Nippon Paper Chemicals Co., Ltd.), stabilizer B: carrageenan polymer (p-Hive, Saneigen FFI Co., Ltd.) And stabilizer C: Pectin (KMS 200, CP Kelco) was used.
　（外観の評価）
　本実施例において、酸性乳（弱酸性乳飲料）の外観は、目視して凝集が見られないとき、すなわち外観が「良好」なときに「A」、凝集が存在したとき、すなわち外観が「不良」なときに「B」と評価した。 (Appearance evaluation)
In this example, the appearance of the acidic milk (weakly acidic milk beverage) is “A” when the aggregation is not visually observed, that is, when the appearance is “good”, and when the aggregation is present, that is, the appearance is “ “B” when rated as “bad”.
　（平均粒径）
　本実施例において、酸性乳に含まれるカゼインミセルおよび脂肪球の平均粒径は、レーザ回折式粒度分布計（SALD-2200、島津製作所社）で測定した。そして、測定値が10μm以下のときに「良好」、すなわち「A」、10μmより大きいときに「不良」、すなわち「B」と評価した。 (Average particle size)
In this example, the average particle size of casein micelles and fat globules contained in acidic milk was measured with a laser diffraction particle size distribution analyzer (SALD-2200, Shimadzu Corporation). When the measured value was 10 μm or less, it was evaluated as “good”, that is, “A”, and when it was larger than 10 μm, it was evaluated as “bad”, that is, “B”.
　〔試験例1〕
　安定剤として安定剤A～Cを用い、以下の方法により、原料乳（乳原料）に安定剤を配合して製造した酸性乳（弱酸性乳飲料）A1～A3および酸溶液（酸原料）に安定剤を配合して製造した酸性乳（弱酸性乳飲料）B1～B3を得た。また、原料乳および酸溶液のいずれにも安定剤を配合せずに製造した酸性乳（弱酸性乳飲料）Cを得た。 [Test Example 1]
Using stabilizers A to C as stabilizers, acid milk (weakly acidic milk drinks) A1 to A3 and acid solutions (acid raw materials) produced by blending stabilizers with raw milk (milk raw materials) by the following method Acidic milk (weakly acidic milk drinks) B1 to B3 produced by adding a stabilizer were obtained. Moreover, the acidic milk (weakly acidic milk drink) C manufactured without mix | blending a stabilizer with any of raw material milk and an acid solution was obtained.
　（酸性乳A1）
　牛乳を30重量部、砂糖を5重量部、安定剤Aを0.2重量部、水を14.8重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk A1)
30 parts by weight of milk, 5 parts by weight of sugar, 0.2 parts by weight of stabilizer A, and 14.8 parts by weight of water are mixed and heated (approx. 50 ° C), then disperser (ULTRA-TURRAX, IKA) Was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare raw milk.
　クエン酸（結晶クエン酸、磐田化学工業社）を0.1重量部、水を49.9重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Add 0.1 parts by weight of citric acid (crystalline citric acid, Iwata Chemical Co., Ltd.) and 49.9 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳A1を製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk A1.
　（酸性乳A2）
　安定剤として安定剤Bを用いた点以外は、酸性乳A1と同様にして、酸性乳A2を製造した。 (Acid milk A2)
Acidic milk A2 was produced in the same manner as acidic milk A1, except that stabilizer B was used as the stabilizer.
　（酸性乳A3）
　安定剤として安定剤Cを用いた点以外は、酸性乳A1と同様にして、酸性乳A3を製造した。 (Acid milk A3)
Acidic milk A3 was produced in the same manner as acidic milk A1, except that stabilizer C was used as the stabilizer.
　（酸性乳B1）
　牛乳を30重量部、砂糖を5重量部、水を15.0重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk B1)
Mix 30 parts by weight of milk, 5 parts by weight of sugar and 15.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.1重量部、安定剤Aを0.2重量部、水を49.7重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.) 0.1 parts by weight, Stabilizer A 0.2 parts by weight and water 49.7 parts by weight were mixed and heated (about 50 ° C), and then the disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳B1を製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk B1.
　（酸性乳B2）
　安定剤として安定剤Bを用いた点以外は、酸性乳B1と同様にして、酸性乳B2を製造した。 (Acid milk B2)
Acidic milk B2 was produced in the same manner as acidic milk B1, except that stabilizer B was used as the stabilizer.
　（酸性乳B3）
　安定剤として安定剤Cを用いた点以外は、酸性乳B1と同様にして、酸性乳B3を製造した。 (Acid milk B3)
Acidic milk B3 was produced in the same manner as acidic milk B1, except that stabilizer C was used as the stabilizer.
　（酸性乳C）
　酸性乳B1と同様にして、原料乳を調製し、酸性乳A1と同様にして、酸溶液を調製した。 (Acidic milk C)
Raw material milk was prepared in the same manner as acidic milk B1, and an acid solution was prepared in the same manner as acidic milk A1.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳Cを製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk C.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表1に示すように、酸性乳A1およびB1～B3において、外観が「良好」であり、凝集が見られなかった。また、酸性乳A1およびB1～B3において、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 1, in the acidic milks A1 and B1 to B3, the appearance was “good” and no aggregation was observed. Further, in the acidic milk A1 and B1 to B3, both the appearance and the average particle diameter were “good”.
　したがって、安定剤としてCMCを配合した場合には、原料乳および酸溶液のいずれに配合した場合にも、タンパク質が凝集せず、良好な風味および安定した品質などが維持される酸性乳を得られることが示された。一方、安定剤としてカラギナン重合体またはペクチンを配合した場合には、酸溶液に配合した場合には凝集が見られず、かつ平均粒径が良好であったが、原料乳に配合した場合には凝集が見られた。 Therefore, when CMC is added as a stabilizer, protein milk does not agglomerate when mixed with raw milk or acid solution, and acidic milk that maintains good flavor and stable quality can be obtained. It was shown that. On the other hand, when carrageenan polymer or pectin was blended as a stabilizer, no aggregation was observed when blended with an acid solution, and the average particle size was good, but when blended with raw material milk, Aggregation was observed.
Figure JPOXMLDOC01-appb-T000001
  
Figure JPOXMLDOC01-appb-T000001
  
　〔試験例2〕
　pHの影響を調べるために、pHを4.7～5.4の間で変化させた酸性乳（弱酸性乳飲料）を製造した。 [Test Example 2]
In order to investigate the effect of pH, acidic milk (weakly acidic milk drink) was produced with the pH varied between 4.7 and 5.4.
　（酸性乳D1）
　牛乳を30重量部、砂糖を5重量部、安定剤Aを0.2重量部、水を14.8重量部で配合して加温（約50 ℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk D1)
30 parts by weight of milk, 5 parts by weight of sugar, 0.2 parts by weight of stabilizer A, and 14.8 parts by weight of water are mixed and heated (approx. 50 ° C), then disperser (ULTRA-TURRAX, IKA) Was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare raw milk.
　クエン酸（結晶クエン酸、磐田化学工業社）を0.10重量部、水を49.9重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Mix 0.10 parts by weight of citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.) and 49.9 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳D1を製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk D1.
　（酸性乳D2）
　酸溶液におけるクエン酸を0.12重量部とした点以外は、酸性乳D1と同様にして、酸性乳D2を製造した。 (Acid milk D2)
Acidic milk D2 was produced in the same manner as acidic milk D1, except that citric acid in the acid solution was 0.12 part by weight.
　（酸性乳D3）
　酸溶液におけるクエン酸を0.14重量部とした点以外は、酸性乳D1と同様にして、酸性乳D3を製造した。 (Acid milk D3)
Acidic milk D3 was produced in the same manner as acidic milk D1, except that citric acid in the acid solution was changed to 0.14 parts by weight.
　（酸性乳E1）
　牛乳を30重量部、砂糖を5重量部、水を15.0重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk E1)
Mix 30 parts by weight of milk, 5 parts by weight of sugar and 15.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.10重量部、安定剤Aを0.2重量部、水を49.7重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Add 0.10 parts by weight of citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.), 0.2 parts by weight of stabilizer A and 49.7 parts by weight of water and heat (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳E1を製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk E1.
　（酸性乳E2）
　酸溶液におけるクエン酸を0.13重量部とした点以外は、酸性乳E1と同様にして、酸性乳E2を製造した。 (Acid milk E2)
Acidic milk E2 was produced in the same manner as acidic milk E1, except that citric acid in the acid solution was 0.13 part by weight.
　（酸性乳E3）
　酸溶液におけるクエン酸を0.15重量部とした点以外は、酸性乳E1と同様にして、酸性乳E3を製造した。 (Acidic milk E3)
Acidic milk E3 was produced in the same manner as acidic milk E1, except that citric acid in the acid solution was 0.15 part by weight.
　（酸性乳F1～F3）
　安定剤として安定剤Bを用いた点以外は、酸性乳E1～E3と同様にして、酸性乳F1～F3を製造した。 (Acid milk F1-F3)
Acidic milk F1 to F3 was produced in the same manner as acidic milk E1 to E3, except that stabilizer B was used as the stabilizer.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表2に示すように、酸性乳D1～D3、E1～E3、F1およびF2において、外観が「良好」であり、凝集が見られなかった。また、酸性乳D1～D3、E1～E3およびF1において、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 2, in the acidic milks D1 to D3, E1 to E3, F1 and F2, the appearance was “good” and no aggregation was observed. Further, in the acidic milks D1 to D3, E1 to E3 and F1, the appearance and the average particle diameter were both “good”.
　したがって、原料乳にCMCを0.2重量％配合した場合には、pHが4.8以上のとき、タンパク質が凝集していない酸性乳を得ることができ、良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。また、酸溶液にCMCを0.2重量％配合した場合には、pHが4.8以上のとき、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。また、酸溶液にカラギナン重合体を0.2重量％配合した場合には、pHが5.0以上のとき、タンパク質が凝集していない酸性乳を得ることができ、pHが5.1以上のとき、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。 Therefore, when 0.2% by weight of CMC is blended in the raw milk, acidic milk with no protein aggregation can be obtained when the pH is 4.8 or higher, and the acidic quality that maintains good flavor and stable quality is maintained. It has been shown that milk can be obtained. In addition, when 0.2% by weight of CMC is added to the acid solution, when the pH is 4.8 or higher, the protein does not aggregate, and it is possible to obtain acidic milk that maintains a good flavor and stable quality. Indicated. In addition, when 0.2% by weight of carrageenan polymer is added to the acid solution, acidic milk in which protein is not aggregated can be obtained when pH is 5.0 or higher, and protein is aggregated when pH is 5.1 or higher. In addition, it was shown that it is possible to obtain acidic milk that maintains a better flavor and stable quality.
Figure JPOXMLDOC01-appb-T000002
  
Figure JPOXMLDOC01-appb-T000002
  
　〔試験例3〕
　4つの異なる混合条件に基づき、酸性乳（弱酸性乳飲料）を製造した。 [Test Example 3]
Based on four different mixing conditions, acidic milk (weakly acidic milk drink) was produced.
　（混合条件1）
　原料乳および酸溶液をそれぞれ約10℃に調整し、原料乳を撹拌翼で混合しながら、そこに酸溶液を長時間かけて徐々に滴下（緩慢混合）した。 (Mixing condition 1)
The raw material milk and the acid solution were each adjusted to about 10 ° C., and the raw material milk was mixed with a stirring blade while the acid solution was gradually added dropwise (slow mixing) over a long period of time.
　（混合条件2）
　原料乳および酸溶液をそれぞれ約10℃に調整し、原料乳を撹拌翼で混合しながら、そこに酸溶液を短時間で一気に滴下（急速混合）した。 (Mixing condition 2)
The raw material milk and the acid solution were adjusted to about 10 ° C., respectively, and the raw material milk was mixed with a stirring blade while the acid solution was dripped (rapidly mixed) in a short time.
　（混合条件3）
　原料乳および酸溶液をそれぞれ約40℃に調整し、原料乳を撹拌翼で混合しながら、そこに酸溶液を長時間かけて徐々に滴下（緩慢混合）した。 (Mixing condition 3)
The raw material milk and the acid solution were adjusted to about 40 ° C., and the raw material milk was mixed with a stirring blade while the acid solution was gradually added dropwise (slow mixing) over a long period of time.
　（混合条件4）
　原料乳および酸溶液をそれぞれ約40℃に調整し、原料乳を撹拌翼で混合しながら、そこに酸溶液を短時間で一気に滴下（急速混合）した。 (Mixing condition 4)
The raw material milk and the acid solution were adjusted to about 40 ° C., respectively, and the raw material milk was mixed with a stirring blade while the acid solution was dripped (rapidly mixed) in a short time.
　（酸性乳G1～G4）
　牛乳を30重量部、砂糖を5重量部、水を55.0重量部で配合して加温（約50℃）してから、分散機（ULTRA -TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk G1-G4)
Mix 30 parts by weight of milk, 5 parts by weight of sugar and 55.0 parts by weight of water and warm (about 50 ° C), then mix (about 1 minute) with a disperser (ULTRA-TURRAX, IKA) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.12重量部、安定剤Aを0.2重量部、水を9.7重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.) 0.12 parts by weight, Stabilizer A 0.2 parts by weight, and water 9.7 parts by weight were mixed and heated (about 50 ° C), then the disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　上記混合条件1～4に基づき、原料乳を撹拌翼で混合しながら、そこに酸溶液を添加し、酸性乳G1～G4をそれぞれ製造した。 Based on the above mixing conditions 1 to 4, while mixing raw milk with a stirring blade, an acid solution was added thereto to produce acidic milk G1 to G4, respectively.
　（酸性乳H1～H4）
　牛乳を30重量部、砂糖を5重量部、水を35.0重量部で配合して加温（約50℃）してから、分散機（ULTRA -TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk H1-H4)
Mix 30 parts by weight of milk, 5 parts by weight of sugar and 35.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.12重量部、安定剤Aを0.2重量部、水を29.7重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.) 0.12 parts by weight, stabilizer A 0.2 parts by weight, water 29.7 parts by weight and heated (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　酸性乳G1～G4と同様にして、上記混合条件1～4に基づき、酸性乳H1～H4を製造した。 Acidic milks H1 to H4 were produced in the same manner as acidic milks G1 to G4 based on the above mixing conditions 1 to 4.
　（酸性乳I）
　牛乳を30重量部、砂糖を5重量部、水を15.0重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acidic milk I)
Mix 30 parts by weight of milk, 5 parts by weight of sugar and 15.0 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.12重量部、安定剤Aを0.2重量部、水を49.7重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.) 0.12 parts by weight, stabilizer A 0.2 parts by weight, water 49.7 parts by weight and heated (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　酸性乳G1～G4と同様にして、上記混合条件1～4に基づき、酸性乳I1～I4を製造した。 Acidic milks I1 to I4 were produced in the same manner as the acidic milks G1 to G4 based on the above mixing conditions 1 to 4.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表3に示すように、酸性乳G1～G4、H1～H4およびI1～I4の全てにおいて、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 3, in all of the acidic milks G1 to G4, H1 to H4, and I1 to I4, the appearance and the average particle diameter were both “good”.
　したがって、pHが5.0以上の酸性乳において、CMCを酸溶液に0.2重量％配合した場合には、良好な風味および安定した品質などが維持される酸性乳を得るために、原料乳および酸性乳の混合条件を柔軟に選択することができることが示された。 Therefore, in acidic milk having a pH of 5.0 or more, when 0.2% by weight of CMC is added to the acid solution, in order to obtain acidic milk that maintains good flavor and stable quality, the raw milk and acidic milk It was shown that the mixing conditions can be selected flexibly.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　〔試験例4〕
　pH5.2の弱酸性乳飲料におけるタンパク質含量の影響を調べるために、異なるタンパク質含量を有する酸性乳（弱酸性乳飲料）を製造した。 (Test Example 4)
In order to investigate the effect of protein content in pH 5.2 weakly acidic milk drinks, acid milk (weakly acidic milk drinks) with different protein contents was produced.
　（酸性乳J1）
　牛乳を10重量部、砂糖を5重量部、水を55重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA社）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、原料乳を調製した。 (Acid milk J1)
Mix 10 parts by weight of milk, 5 parts by weight of sugar and 55 parts by weight of water and heat (about 50 ° C), then mix with a disperser (ULTRA-TURRAX, IKA) (about 1 minute) The raw milk was prepared by heating in an autoclave (110 ° C., about 1 minute) and then cooling (about 5 ° C.).
　クエン酸（結晶クエン酸、磐田化学工業社）を0.10重量部、安定剤Aを0.1重量部、水を29.8重量部で配合して加温（約50℃）してから、分散機（ULTRA-TURRAX、IKA）で混合（約1分間）し、オートクレーブで加熱（110℃、約1分間）した後に冷却（約5℃）して、酸溶液を調製した。 Add 0.10 parts by weight of citric acid (crystalline citric acid, Iwata Chemical Industry Co., Ltd.), 0.1 parts by weight of stabilizer A and 29.8 parts by weight of water and heat (about 50 ° C), then disperser (ULTRA- TURRAX, IKA) was mixed (about 1 minute), heated in an autoclave (110 ° C., about 1 minute) and then cooled (about 5 ° C.) to prepare an acid solution.
　原料乳を撹拌翼で混合しながら、酸溶液を添加し、酸性乳J1を製造した。 While mixing raw milk with a stirring blade, an acid solution was added to produce acidic milk J1.
　（酸性乳J2）
　原料乳において牛乳を30重量部とし、水を35重量部とした点以外は、酸性乳J1と同様にして、酸性乳J2を製造した。 (Acid milk J2)
Acidic milk J2 was produced in the same manner as acidic milk J1, except that the raw milk was 30 parts by weight of milk and 35 parts by weight of water.
　（酸性乳J3）
　原料乳において牛乳を50重量部とし、水を15重量部とした点以外は、酸性乳J1と同様にして、酸性乳J3を製造した。 (Acid milk J3)
Acidic milk J3 was produced in the same manner as acidic milk J1, except that the raw milk was 50 parts by weight of milk and 15 parts by weight of water.
　（酸性乳K1～K3）
　酸溶液における安定剤Aを0.2重量部とした点以外は、酸性乳J1～J3と同様にして、酸性乳K1～K3を製造した。 (Acidic milk K1-K3)
Acidic milk K1 to K3 was produced in the same manner as acidic milk J1 to J3, except that the stabilizer A in the acid solution was 0.2 parts by weight.
　（酸性乳L1～L3）
　酸溶液における安定剤Aを0.3重量部とした点以外は、酸性乳J1～J3と同様にして、酸性乳L1～L3を製造した。 (Acidic milk L1-L3)
Acidic milks L1 to L3 were produced in the same manner as acidic milks J1 to J3, except that the stabilizer A in the acid solution was 0.3 parts by weight.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表4に示すように、酸性乳J1～J3、K1～K3およびL1～L3の全てにおいて、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 4, the appearance and average particle size of all of the acidic milks J1 to J3, K1 to K3, and L1 to L3 were “good”.
　したがって、pHが5.2付近の酸性乳において、乳タンパク質含量が1.65重量％以下のとき、CMCを0.1重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。 Therefore, in acidic milk with a pH of around 5.2, when the milk protein content is 1.65% by weight or less, if CMC is added at 0.1% by weight or more, the protein will not aggregate, and a better flavor and stable quality will be maintained. It has been shown that acidic milk can be obtained.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　〔試験例5〕
　pH5.0の弱酸性乳飲料におけるタンパク質含量の影響を調べるために、異なるタンパク質含量を有する酸性乳（弱酸性乳飲料）を製造した。 (Test Example 5)
In order to investigate the effect of protein content in pH 5.0 weakly acidic milk drinks, acid milk (weakly acidic milk drinks) with different protein contents was produced.
　（酸性乳M1～M3）
　クエン酸を0.12重量部とした点以外は、酸性乳J1～J3と同様にして、酸性乳M1～M3を製造した。 (Acid milk M1-M3)
Acidic milk M1 to M3 were produced in the same manner as acidic milk J1 to J3, except that citric acid was used at 0.12 parts by weight.
　（酸性乳N1～N3）
　クエン酸を0.12重量部とした点以外は、酸性乳K1～K3と同様にして、酸性乳N1～N3を製造した。 (Acidic milk N1-N3)
Acidic milks N1 to N3 were produced in the same manner as acidic milks K1 to K3, except that citric acid was changed to 0.12 parts by weight.
　（酸性乳O1～O3）
　クエン酸を0.12重量部とした点以外は、酸性乳L1～L3と同様にして、酸性乳O1～O3を製造した。 (Acid milk O1-O3)
Acidic milk O1 to O3 was produced in the same manner as acidic milk L1 to L3, except that citric acid was changed to 0.12 parts by weight.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表5に示すように、酸性乳M1～M3、N1～N3およびO1～O3の全てにおいて、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 5, the appearance and average particle diameter of all of the acidic milks M1 to M3, N1 to N3, and O1 to O3 were “good”.
　したがって、pHが5.0付近の酸性乳において、乳タンパク質含量が1.65重量％以下のとき、CMCを0.1重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。 Therefore, in acidic milk with a pH of around 5.0, when the milk protein content is 1.65% by weight or less, if CMC is added at 0.1% by weight or more, the protein will not aggregate, and a better flavor and stable quality will be maintained. It has been shown that acidic milk can be obtained.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　〔試験例6〕
　pH4.8の弱酸性乳飲料におけるタンパク質含量の影響を調べるために、異なるタンパク質含量を有する酸性乳（弱酸性乳飲料）を製造した。 (Test Example 6)
In order to investigate the effect of protein content in a weakly acidic milk beverage at pH 4.8, acidic milk having a different protein content (weakly acidic milk beverage) was produced.
　（酸性乳P1～P3）
　クエン酸を0.14重量部とした点以外は、酸性乳J1～J3と同様にして、酸性乳P1～P3を製造した。 (Acidic milk P1-P3)
Acidic milk P1 to P3 was produced in the same manner as acidic milk J1 to J3, except that citric acid was changed to 0.14 parts by weight.
　（酸性乳Q1～Q3）
　クエン酸を0.14重量部とした点以外は、酸性乳K1～K3と同様にして、酸性乳Q1～Q3を製造した。 (Acid milk Q1-Q3)
Acidic milk Q1-Q3 was produced in the same manner as acidic milk K1-K3, except that citric acid was used at 0.14 parts by weight.
　（酸性乳R1～R3）
　クエン酸を0.14重量部とした点以外は、酸性乳L1～L3と同様にして、酸性乳R1～R3を製造した。 (Acid milk R1-R3)
Acidic milk R1 to R3 were produced in the same manner as acidic milk L1 to L3, except that citric acid was changed to 0.14 parts by weight.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表6に示すように、酸性乳P1、P2、Q1～Q3およびR1～R3において、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 6, the appearance and average particle size of the acidic milks P1, P2, Q1 to Q3, and R1 to R3 were all “good”.
　したがって、pHが4.8付近の酸性乳において、乳タンパク質含量が0.99重量％以下のとき、CMCを0.1重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。また、pHが4.8付近の酸性乳において、乳タンパク質含量が0.99重量％より多く1.65重量％以下のとき、CMCを0.2重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。 Therefore, in acidic milk with a pH of around 4.8, when the milk protein content is 0.99% by weight or less, if CMC is added at 0.1% by weight or more, protein will not aggregate, and a better flavor and stable quality will be maintained. It has been shown that acidic milk can be obtained. In addition, in acidic milk with a pH of around 4.8, when the milk protein content is more than 0.99 wt% and less than 1.65 wt%, if CMC is added in an amount of 0.2 wt% or more, the protein does not aggregate, and a better flavor and stability are achieved. It was shown that acidic milk with maintained quality can be obtained.
Figure JPOXMLDOC01-appb-T000006
  
Figure JPOXMLDOC01-appb-T000006
  
　〔試験例7〕
　pH4.6の弱酸性乳飲料におけるタンパク質含量の影響を調べるために、異なるタンパク質含量を有する酸性乳（弱酸性乳飲料）を製造した。 (Test Example 7)
In order to investigate the effect of protein content in pH 4.6 weakly acidic milk drinks, acid milk (weakly acidic milk drinks) with different protein contents was produced.
　（酸性乳S1～S3）
　クエン酸を0.16重量部とした点以外は、酸性乳J1～J3と同様にして、酸性乳S1～S3を製造した。 (Acid milk S1-S3)
Acidic milk S1 to S3 was produced in the same manner as acidic milk J1 to J3, except that citric acid was changed to 0.16 parts by weight.
　（酸性乳T1～T3）
　クエン酸を0.16重量部とした点以外は、酸性乳K1～K3と同様にして、酸性乳T1～T3を製造した。 (Acid milk T1-T3)
Acidic milks T1 to T3 were produced in the same manner as acidic milks K1 to K3, except that citric acid was changed to 0.16 parts by weight.
　（酸性乳U1～U3）
　クエン酸を0.16重量部とした点以外は、酸性乳L1～L3と同様にして、酸性乳U1～U3を製造した。 (Acidic milk U1-U3)
Acidic milks U1 to U3 were produced in the same manner as acidic milks L1 to L3, except that citric acid was changed to 0.16 parts by weight.
　（外観および平均粒径）
　製造した酸性乳の外観および平均粒径を評価した。その結果、表7に示すように、酸性乳S1、T1、T2およびU1～U3において、外観および平均粒径がいずれも「良好」であった。 (Appearance and average particle size)
The appearance and average particle size of the produced acidic milk were evaluated. As a result, as shown in Table 7, the appearance and average particle size of the acidic milk S1, T1, T2, and U1 to U3 were all “good”.
　したがって、pHが4.6付近の酸性乳において、乳タンパク質含量が0.33重量％以下のとき、CMCを0.1重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。また、pHが4.6付近の酸性乳において、乳タンパク質含量が0.33重量％より多く0.99重量％以下のとき、CMCを0.2重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。また、pHが4.6付近の酸性乳において、乳タンパク質含量が0.99重量％より多く1.65重量％以下のとき、CMCを0.3重量％以上配合すれば、タンパク質が凝集せず、さらに良好な風味および安定した品質などが維持される酸性乳を得ることができることが示された。 Therefore, in acidic milk with a pH of around 4.6, if the milk protein content is 0.33% by weight or less, if CMC is added at 0.1% by weight or more, the protein will not aggregate, and a better flavor and stable quality will be maintained. It has been shown that acidic milk can be obtained. In addition, in acidic milk having a pH of around 4.6, when the milk protein content is more than 0.33% by weight and less than 0.99% by weight, if CMC is added in an amount of 0.2% by weight or more, the protein does not aggregate, and a better flavor and stability are achieved. It was shown that acidic milk with maintained quality can be obtained. In addition, in acidic milk having a pH of around 4.6, when the milk protein content is more than 0.99 wt% and less than 1.65 wt%, if CMC is added in an amount of 0.3 wt% or more, the protein does not aggregate, and a better flavor and stability are achieved. It was shown that acidic milk with maintained quality can be obtained.
Figure JPOXMLDOC01-appb-T000007
  
Figure JPOXMLDOC01-appb-T000007
  
　本発明の製造方法によれば、風味および食感が良好であり、品質および物性が良好に安定している弱酸性乳飲料を製造することが可能であるため、種々の乳飲料の製造に好適に利用することができる。 According to the production method of the present invention, it is possible to produce weakly acidic milk drinks that have good flavor and texture, and that are stable in quality and physical properties, and therefore suitable for the production of various milk drinks. Can be used.

Claims (10)

  1. 　弱酸性乳飲料の製造方法であって、
    　　乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、
    　　前記乳原料または前記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、
    　　前記乳原料および前記酸原料を別々に殺菌する殺菌工程、ならびに
    　　殺菌した前記乳原料と殺菌した前記酸原料とを混合して、タンパク質の凝集が抑制されている弱酸性乳飲料を調製する混合工程を含む、製造方法。     A method for producing a weakly acidic milk beverage,
    A preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component;
    A blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material,
    A sterilization step of separately sterilizing the milk raw material and the acid raw material, and a mixing step of mixing the sterilized milk raw material and the sterilized acid raw material to prepare a weakly acidic milk beverage in which protein aggregation is suppressed Manufacturing method.
  2. 　前記配合工程において、前記カルボキシメチルセルロースまたはその塩は前記酸原料に配合される、請求項1に記載の製造方法。 2. The production method according to claim 1, wherein, in the blending step, the carboxymethyl cellulose or a salt thereof is blended with the acid raw material.
  3. 　前記弱酸性乳飲料の平均粒径が10μm以下である、請求項1または2に記載の製造方法。 The production method according to claim 1 or 2, wherein the weakly acidic milk beverage has an average particle size of 10 µm or less.
  4. 　前記弱酸性乳飲料のpHが5.0以上5.3以下であり、
    　前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上である、
    請求項1～3のいずれか1項に記載の製造方法。     The pH of the weakly acidic milk drink is 5.0 or more and 5.3 or less,
    The amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.1% by weight or more,
    The production method according to any one of claims 1 to 3.
  5. 　前記弱酸性乳飲料のpHが4.6以上5.0未満であり、
    　前記弱酸性乳飲料におけるタンパク質含量が0.5重量％以下のとき、前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上である、
    請求項1～3のいずれか1項に記載の製造方法。     The pH of the weakly acidic milk drink is 4.6 or more and less than 5.0,
    When the protein content in the weakly acidic milk beverage is 0.5% by weight or less, the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.1% by weight or more.
    The production method according to any one of claims 1 to 3.
  6. 　前記弱酸性乳飲料のpHが4.8以上5.0未満であり、
    　前記弱酸性乳飲料におけるタンパク質含量が1.3重量％以下のとき、前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.1重量％以上であり、
    　前記弱酸性乳飲料におけるタンパク質含量が1.3重量％より多いとき、前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.2重量％以上である、
    請求項1～3のいずれか1項に記載の製造方法。     The pH of the weakly acidic milk drink is 4.8 or more and less than 5.0;
    When the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.1% by weight or more,
    When the protein content in the weakly acidic milk beverage is greater than 1.3% by weight, the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.2% by weight or more.
    The production method according to any one of claims 1 to 3.
  7. 　前記弱酸性乳飲料のpHが4.6以上4.8未満であり、
    　前記弱酸性乳飲料におけるタンパク質含量が1.3重量％以下のとき、前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.2重量％以上であり、
    　前記弱酸性乳飲料におけるタンパク質含量が1.3重量％より多いとき、前記弱酸性乳飲料における前記カルボキシメチルセルロースまたはその塩の配合量が0.3重量％以上である、
    請求項1～3のいずれか1項に記載の製造方法。     The pH of the weakly acidic milk drink is 4.6 or more and less than 4.8,
    When the protein content in the weakly acidic milk beverage is 1.3% by weight or less, the amount of the carboxymethyl cellulose or the salt thereof in the weakly acidic milk beverage is 0.2% by weight or more,
    When the protein content in the weak acid milk beverage is more than 1.3% by weight, the amount of the carboxymethyl cellulose or the salt thereof in the weak acid milk beverage is 0.3% by weight or more,
    The production method according to any one of claims 1 to 3.
  8. 　弱酸性乳飲料におけるタンパク質の凝集を抑制する方法であって、
    　　乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、
    　　前記乳原料または前記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、
    　　前記乳原料および前記酸原料を別々に殺菌する殺菌工程、ならびに
    　　殺菌した前記乳原料と殺菌した前記酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む、方法。     A method for suppressing protein aggregation in a weakly acidic milk beverage,
    A preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component;
    A blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material,
    A method comprising: a sterilization step of separately sterilizing the milk raw material and the acid raw material; and a mixing step of preparing the weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material.
  9. 　弱酸性乳飲料の平均粒径を10μm以下に制御する方法であって、
    　　乳成分を含む乳原料および酸成分を含む酸原料を別々に調製する調製工程、
    　　前記乳原料または前記酸原料のいずれかにカルボキシメチルセルロースまたはその塩を配合する配合工程、
    　　前記乳原料および前記酸原料を別々に殺菌する殺菌工程、ならびに
    　　殺菌した前記乳原料と殺菌した前記酸原料とを混合して、弱酸性乳飲料を調製する混合工程を含む、方法。     A method for controlling the average particle size of a weakly acidic milk beverage to 10 μm or less,
    A preparation step of separately preparing a milk raw material containing a milk component and an acid raw material containing an acid component;
    A blending step of blending carboxymethyl cellulose or a salt thereof with either the milk raw material or the acid raw material,
    A method comprising: a sterilization step of separately sterilizing the milk raw material and the acid raw material; and a mixing step of preparing the weakly acidic milk beverage by mixing the sterilized milk raw material and the sterilized acid raw material.
  10. 　請求項1～7のいずれか1項に記載の製造方法を用いて製造され、pHが4.6～5.3であり、かつ平均粒径が10μm以下である、弱酸性乳飲料。
     
     

          A weakly acidic milk beverage produced using the production method according to any one of claims 1 to 7, having a pH of 4.6 to 5.3 and an average particle size of 10 µm or less.



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