Classifications

• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives

Definitions

• the present invention relates to a pasteurized milk beverage and a method for producing the same.
• This application claims priority based on Japanese Patent Application No. 2023-150088, filed on September 15, 2023, the contents of which are incorporated herein by reference.
• typical sour milk drinks such as drinking yogurt
• sour milk drinks are produced by adding lactic acid bacteria to pasteurized (also called primary pasteurization) milk raw material liquid and fermenting it.
• pasteurized also called primary pasteurization
• milk drinks produced by this method contain lactic acid bacteria, they must be stored refrigerated.
• typical sour milk drinks do not have good liquid stability during storage.
• milk proteins aggregate over time, and a transparent layer forms on the top (also known as syneresis). Syneresis is considered undesirable in terms of the product's appearance.
• a sour milk drink that can be stored at room temperature can be produced by heat sterilization (also known as secondary sterilization) after fermentation.
• heat sterilization also known as secondary sterilization
• the milk proteins tend to aggregate together during sterilization, which can lead to a decrease in quality, such as a rough texture, excessive thickening, and/or accelerated syneresis during storage.
• the speed at which syneresis progresses during storage is affected by the storage temperature, and syneresis tends to be more rapid when stored at room temperature than when stored in a refrigerator.
• Patent Document 1 relates to a method for producing a high-protein acidic liquid dairy product using whey protein and enriched with calcium ions and magnesium ions.
• Patent Document 1 describes an example in which a milk mineral composition containing calcium or CaCl2 is added to the milk raw material liquid after heat sterilization and before fermentation in a method for producing an acidic liquid dairy product by heat sterilizing a high-protein milk raw material liquid, adding a starter, and fermenting (i.e., acidifying) the milk raw material liquid.
• the present invention was made in consideration of the above circumstances, and aims to provide a novel pasteurized milk beverage that contains milk protein and calcium, and has good liquid stability despite its low pH.
• the present invention has the following aspects.
• the content of the phosphate is 0.01% by mass or more relative to the total mass of the pasteurized milk beverage, When the content of the phosphate is 0.01% by mass or more and less than 0.05% by mass, the content of the sour milk stabilizer is 0.40% by mass or more;
• the TSI slope 48 value calculated by the following formula (2) is 0.15 or less.
• Measurement method (Z) (1) Approximately 20 mL of the measurement sample liquid adjusted to 25°C is filled into a glass bottle with an outer diameter of 27 mm, and light with a wavelength of 880 nm is incident from the outside of the glass bottle with the height direction being vertical, and the intensity of the transmitted light at 180° and the backscattered light at 45° to the incident direction is measured with a photoreceiver. The measurement is performed in an atmosphere at 25°C.
• BST is a signal obtained by measuring the light intensity. When the transmitted light intensity is less than 0.2% of the incident light intensity, the backscattered light signal BS is used; otherwise, the transmitted light intensity signal T is used.
• the pasteurized milk beverage described in [12] which can be stored at room temperature.
• a method for producing the sterilized milk beverage described in [14] above comprising the steps of: preparing a raw material liquid that contains milk protein, calcium, and phosphate and that has been primarily sterilized; preparing a stabilizer liquid that contains an acid milk stabilizer separately from the raw material liquid; adding a fermenting bacterium to the raw material liquid and fermenting it to obtain a fermented liquid; mixing the fermentation liquid and the stabilizer liquid to obtain a mixture; and secondarily sterilizing the mixture to obtain the sterilized milk beverage.
• the present invention has the following features.
• [1] A pasteurized milk beverage containing milk protein and calcium, the pH at 25°C being 5.0 or less, the milk protein including whey protein, the whey protein content being 40% by mass or more relative to the total mass of protein contained in the pasteurized milk beverage, and the pasteurized milk beverage containing a phosphate and an acid milk stabilizer.
• [2] The sterilized milk beverage according to [1], wherein the total mass of protein contained in the sterilized milk beverage is 4.0% by mass or less relative to the total mass of the sterilized milk beverage.
• the content of the phosphate is 0.01% by mass or more relative to the total mass of the pasteurized milk beverage, When the content of the phosphate is 0.01% by mass or more and less than 0.05% by mass, the content of the sour milk stabilizer is 0.40% by mass or more relative to the total mass of the sterilized milk beverage; When the content of the phosphate is 0.05% by mass or more, the content of the acid milk stabilizer is 0.30% by mass or more relative to the total mass of the pasteurized milk beverage.
• the pasteurized milk beverage according to any one of claims 1 to 5.
• the TSI slope 48 value calculated by the following formula (2) is 0.15 or less.
• Measurement method (Z) (1) Approximately 20 mL of a measurement sample liquid adjusted to 25°C is filled into a glass bottle with an outer diameter of 27 mm, the glass bottle is held so that its height direction is vertical, light with a wavelength of 880 nm is incident on the measurement sample liquid from the outside of the glass bottle, and the intensity of the transmitted light at 180° and the backscattered light at 45° to the incident direction is measured with a photoreceiver. The measurement is performed in an atmosphere at 25°C.
• BST is a signal obtained by measuring the light intensity. When the transmitted light intensity is less than 0.2% of the incident light intensity, the backscattered light signal BS is used; otherwise, the transmitted light intensity signal T is used.
• the pasteurized milk beverage described in [12] which can be stored at room temperature.
• a method for producing the sterilized milk beverage described in [14] above comprising: preparing a raw material liquid containing milk protein, calcium, and phosphate and subjected to primary sterilization; preparing a stabilizer liquid containing an acid milk stabilizer separately from the raw material liquid; adding a fermenting bacterium to the raw material liquid and fermenting the raw material liquid to obtain a fermented liquid; mixing the fermented liquid with the stabilizer liquid to obtain a mixture; and secondarily sterilizing the mixture to obtain the sterilized milk beverage.
• the present invention provides a pasteurized milk beverage that contains milk protein and calcium and has good liquid stability despite its low pH.
• Normal temperature means a temperature in the range of more than 5°C and less than or equal to 35°C.
• Storable at room temperature means that the product can be stored in an atmosphere of 15°C to 35°C for 90 days or more without spoilage or spoilage.
• the symbol "to” used in a numerical range indicates a numerical range including the lower limit and upper limit. In the present specification, the contents expressed as percentages are by mass unless otherwise specified.
• the protein content is measured by the Dumas method (also known as the oxygen circulation combustion method).
• An analytical instrument SUMIGRAPH NC-220F (manufactured by Sumika Chemical Analysis Center Co., Ltd.), can be used.
• the measurement conditions are as follows. Electric furnace temperature: reaction furnace 870°C, reduction furnace: 600°C Oxygen purge: 0.2 ⁇ 0.02 L/min Column temperature: 70 ⁇ 5° C. Detector: Detector temperature: 100°C, CURRENT: 160mA Carrier gas: Helium flow rate 80 ⁇ 5 mL/min at column temperature 70 ⁇ 5°C Constituent reference substance: Aspartic acid Measurement sample amount: 500 ⁇ 100 mg Reference substance amount: 500 ⁇ 100mg
• the fat content is measured by the Roese-Gott Kunststoffsch method. Specifically, 3 g of sample is placed in a Majorier tube, 7 ml of water, 1 drop of phenolphthalein, and 2 ml of aqueous ammonia are added, and the tube is gently shaken. Then, 10 ml of ethanol, 25 ml of ethyl ether, and 25 ml of petroleum ether are added, and the tube is capped and shaken two or three times after each addition. The Majorier tube is centrifuged, and the solvent layer is transferred to a dish and the solvent is allowed to evaporate. The residue is fat, and is then weighed.
• the moisture content (unit: mass%) is measured by the mixed sand drying method. Specifically, the sample is dried under certain conditions until it becomes a constant weight, and the weight of the dried substance is calculated, and the loss on drying is taken as the moisture content. Specifically, the steps are as follows: (1) Place 25 g of refined silica sand and a glass rod in an aluminum weighing tube, dry in a dryer until a constant weight is reached, transfer to a desiccator, and allow to cool at room temperature for 30 minutes before weighing.
• the solid content (unit: mass %) is calculated from the moisture content as the content other than the moisture content.
• Non-fat milk solids are the solids derived from milk (also called milk solids) minus the fat (also called milk fat) content.
• the calcium (Ca) content is measured by inductively coupled plasma atomic emission spectrometry.
• a "sterilized milk beverage” means a milk beverage that satisfies at least one of the following (a) or (b): (a) A milk beverage that has been sterilized so that the total viable bacteria count, mold count, and yeast count are all zero per milliliter and the coliform bacteria test is negative in the microbiological test specified in the Food Sanitation Inspection Guidelines of Japan. (b) A milk beverage that has been sterilized so that the number of Listeria and Salmonella per ml is zero and the number of coliform bacteria is negative in the microbiological test specified in the food hygiene inspection guidelines in the CODEX standards.
• Milk beverage refers to a beverage that uses ingredients derived from milk (hereinafter also referred to as “dairy ingredients”) and has a milk solids content of 3.0% or more.
• milk refers to milk derived from a mammal, and examples of such milk include milk derived from cows, sheep or goats. Milk derived from cows (i.e., cow's milk) is preferred.
• the pasteurized milk beverage of the present embodiment contains milk protein and calcium, and further contains phosphate and an acid milk stabilizer. Proteins other than milk protein may also be contained.
• the milk protein contains at least whey protein, and may further contain milk proteins other than whey protein, such as casein protein.
• the pasteurized milk beverage of the present embodiment contains a milk protein source containing whey protein (but excluding the calcium source described below).
• milk protein sources containing whey protein include raw milk, skim milk, skim concentrated milk, skim milk powder, whey powder, WPC (abbreviation of whey protein concentrate), WPI (abbreviation of whey protein isolate), and heat-denatured WPC.
• WPC abbreviation of whey protein concentrate
• WPI abbreviation of whey protein isolate
• heat-denatured WPC heat-denatured WPC is preferred because it is easy to achieve liquid stability and low viscosity.
• Thermally denatured WPC is prepared by heating whey protein concentrate to cause it to coagulate and then applying shear force to granulate it, and is available commercially.
• the whey protein content (hereinafter also referred to as “whey/total protein”) relative to the total mass of protein (hereinafter also referred to as “total protein”) contained in the pasteurized milk beverage of this embodiment is 40% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more. It may even be 100% by mass.
• the whey/total protein ratio is equal to or greater than the lower limit of the above range, the liquid stability is excellent. Specifically, aggregation and thickening due to heat sterilization are easily suppressed, and syneresis and sedimentation during storage are unlikely to occur.
• the total protein content of the pasteurized milk beverage is preferably 4.0% by mass or less, more preferably 3.5% by mass or less, even more preferably 3.1% by mass or less, and particularly preferably 2.5% by mass or less.
• the upper limit of the total protein content may be 2.0% by mass or less, or 1.0% by mass or less.
• the lower limit of the total protein content is not particularly limited, and may be, for example, 0.1% by mass, 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.1% by mass.
• the total protein content is equal to or less than the upper limit of the above range, the liquid stability is excellent. Specifically, aggregation and thickening due to heat sterilization are easily suppressed, and syneresis and sedimentation during storage are unlikely to occur.
• the total protein content relative to the total mass of the pasteurized milk beverage is, for example, preferably 0.1 to 4.0 mass%, more preferably 0.7 to 3.1 mass%, and particularly preferably 1.1 to 2.5 mass%.
• milk protein/total protein The content of milk protein relative to the total protein of the pasteurized milk beverage (hereinafter also referred to as "milk protein/total protein") is preferably 40% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more. It may be 100% by mass.
• milk protein/total protein ratio is equal to or greater than the lower limit of the above range, aggregation and thickening due to heat sterilization are easily suppressed, and syneresis and sedimentation during storage are less likely to occur, and in addition, protein with an excellent amino acid balance can be supplied.
• the pasteurized milk beverage of the present embodiment preferably contains a calcium source containing 5.0% by mass or more of calcium (Ca).
• calcium sources include milk calcium concentrate, calcium phosphate, calcium citrate, calcium carbonate, and the like. From the viewpoint of digestibility and absorbability, the calcium source is preferably derived from milk, and milk calcium concentrate is more preferred.
• Milk calcium concentrate is a milk-derived composition in which the calcium concentration is increased by separating and removing fat, protein, lactose, etc. in milk. It is available commercially.
• the ratio of the total mass of calcium to the total mass of milk protein is preferably 3.5% by mass or more, more preferably 4.0% by mass or more, more preferably 5.0% by mass or more, more preferably 6.0% by mass or more, more preferably 7.0% by mass or more, and even more preferably 8.0% by mass or more.
• the calcium content per 1 g of milk protein is about 33.3 mg (i.e., 3.33% by mass).
• the pasteurized milk beverage of the present embodiment is preferably a calcium-fortified milk beverage to which calcium is additionally added.
• the upper limit of the total calcium/milk protein is not particularly limited, and may be, for example, 57% by mass, 36% by mass, or 26% by mass.
• total calcium is preferably 140 mg/100 g or more, more preferably 180 mg/100 g or more, more preferably 200 mg/100 g or more, more preferably 230 mg/100 g or more, more preferably 250 mg/100 g or more, more preferably 270 mg/100 g or more, more preferably 290 mg/100 g or more, and even more preferably 310 mg/100 g or more. If the total calcium is equal to or greater than the lower limit, the solution stability is likely to decrease, and this is preferable in that the application of the present invention is highly effective.
• the upper limit of the total calcium is not particularly limited, but may be 400 mg/100 g, 350 mg/100 g, 314 mg/100 g, 290 mg/100 g, 250 mg/100 g, 230 mg/100 g, 200 mg/100 g, or 180 mg/100 g from the viewpoint of ensuring liquid stability.
• the total calcium/milk protein ratio is 3.5% by mass or more and the total calcium is 140 to 400 mg/100 g. It is more preferable that the total calcium/milk protein ratio is 4.0% by mass or more and the total calcium is 180 to 314 mg/100 g, and it is even more preferable that the total calcium/milk protein ratio is 4.0% by mass or more and the total calcium is 180 to 250 mg/100 g.
• the total mass of additionally added calcium (hereinafter also referred to as "added calcium") per 100 g of the pasteurized milk beverage is preferably 20 mg/100 g or more, more preferably 60 mg/100 g or more, more preferably 110 mg/100 g or more, and even more preferably 180 mg/100 g or more. If the total calcium is equal to or greater than the lower limit, the solution stability is likely to decrease, and this is preferable in that the application of the present invention is highly effective.
• the total mass of added calcium per 100 g of the pasteurized milk beverage there is no particular upper limit on the total mass of added calcium per 100 g of the pasteurized milk beverage, but from the standpoint of ensuring liquid stability, it may be, for example, 400 mg/100 g, 350 mg/100 g, or 314 mg/100 g.
• the phosphate and the acid milk stabilizer contribute to improving the liquid stability.
• the phosphate include sodium hexametaphosphate, sodium ultraphosphate, sodium polyphosphate, potassium dihydrogen phosphate, tetrapotassium pyrophosphate, etc.
• the phosphate contains sodium hexametaphosphate.
• sodium hexametaphosphate accounts for 20% by mass or more, and preferably 50% by mass or more, of the total mass of the phosphate.
• the term "acid milk stabilizer” refers to a thickening polysaccharide that inhibits protein precipitation or aggregation in the acidic range and stabilizes proteins. Specific examples include high methoxyl pectin, soybean polysaccharides, carboxymethyl cellulose, etc. In particular, from the viewpoint of liquid stability, it is preferable that the acid milk stabilizer contains high methoxyl pectin. For example, it is preferred that high methoxyl pectin accounts for 20% by mass or more, and preferably 50% by mass or more, of the total mass of the sour milk stabilizer.
• the content of the phosphate is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, based on the total mass of the pasteurized milk beverage.
• the upper limit is not particularly limited, but is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, in terms of the flavor presented.
• the content of the acid milk stabilizer is preferably 0.30% by mass or more, more preferably 0.40% by mass or more, based on the total mass of the pasteurized milk beverage.
• the upper limit is not particularly limited, but is preferably 1.00% by mass or less, more preferably 0.80% by mass or less, in terms of being easy to maintain a low viscosity.
• the acid milk stabilizer content is preferably 0.40% by mass or more, more preferably 0.45% by mass or more, and even more preferably 0.50% by mass or more.
• the acid milk stabilizer content is preferably 0.30% by mass or more, more preferably 0.40% by mass or more, and even more preferably 0.50% by mass or more.
• the sterilized milk beverage of the present embodiment may contain other ingredients in addition to the milk protein source containing whey protein, the calcium source, the phosphate salt, the acid milk stabilizer and water.
• Other ingredients include, for example, sugars, sweeteners, acidulants, casein hydrolysates, animal fats, vegetable fats, flavorings, pH adjusters, vitamins, minerals, dietary fiber, fruit juice, antioxidants, coloring agents, etc.
• the pasteurized milk beverage of the present embodiment is acidic.
• it may be a milk beverage acidified by adding an acidulant or fruit juice, or it may be fermented milk acidified by fermentation.
• the pH of the pasteurized milk beverage at 25° C. is 5.0 or less, preferably 3.5 to 4.5, and more preferably 3.7 to 4.3. It is preferable for the pH of the pasteurized milk beverage to be below the upper limit and above the lower limit of the above range, since in addition to exhibiting a suitable sourness as a sour milk beverage, the effect of the sour milk stabilizer is maximized, thereby increasing liquid stability.
• the pasteurized milk beverage of the present embodiment is preferably fermented milk that has been pasteurized after fermentation (also called pasteurized fermented milk).
• fermented milk means "a product obtained by fermenting milk or milk containing an equivalent or higher nonfat milk solids content with lactic acid bacteria or yeast, and turning it into a paste or liquid, or by freezing these products," as specified in the "Ministry Ordinance on the Compositional Standards, etc. of Milk and Dairy Products" in Japan.
• the nonfat milk solids content is 8.0% or more, as specified in the compositional standards of the ministerial ordinance.
• pasteurized fermented milk means fermented milk that has been sterilized by heating at 75°C or higher for 15 minutes after fermentation, or by a method that has an equivalent or greater sterilizing effect, as specified in the Ministerial Ordinance on the Compositional Standards, etc. of Milk and Dairy Products in Japan.
• Sterilized milk beverages, which are pasteurized fermented milk, contain dead fermentation bacteria.
• the sterilized milk beverage of this embodiment contains milk protein, calcium, and phosphate, and can be produced by a method including a step of preparing a raw material liquid that has been primarily sterilized (also referred to as the first step), a step of preparing a stabilizer liquid containing an acid milk stabilizer separately from the raw material liquid (also referred to as the second step), a step of acidifying the raw material liquid to obtain an acidic raw material liquid (also referred to as the acidification step), a step of mixing the acidic raw material liquid and the stabilizer liquid to obtain a mixture (also referred to as the mixing step), and a step of secondarily sterilizing the mixture to obtain a sterilized milk beverage (also referred to as the secondary sterilization step).
• a fermenting bacterium is added to the raw material liquid and fermented to obtain a fermented liquid, and in the mixing step, the fermented liquid is mixed with a stabilizer liquid.
• a raw material liquid containing milk protein, calcium, and phosphate is primarily sterilized without containing an acid milk stabilizer, acidified after the primary sterilization, and then secondary sterilized by adding an acid milk stabilizer after acidification. Therefore, this method is suitable for producing a sterilized milk beverage that contains milk protein and calcium and has a low pH, but in which protein aggregation and thickening are suppressed.
• the raw material liquid can be prepared by mixing and dissolving a milk protein source containing whey protein, a calcium source, phosphate, water, and other components as necessary, and then heat sterilization (also called primary sterilization).
• the raw material liquid does not contain an acid milk stabilizer.
• the pH of the raw material liquid at 25°C is preferably more than 5.5, more preferably 6.0 or more.
• the liquid may be heated when dissolving the raw materials.
• the liquid temperature when dissolving the raw materials is preferably, for example, 10 to 90° C.
• the homogenization may be performed before the heat sterilization.
• the homogenization conditions are preferably, for example, a liquid temperature of 55 to 85° C. and a homogenization pressure of 10 to 25 MPa.
• the heat sterilization conditions are preferably within the range of, for example, 90 to 145° C. for 15 minutes to 2 seconds.
• the raw material liquid is preferably cooled to, for example, 25 to 45°C.
• the stabilizer solution can be prepared by mixing and dissolving the sour milk stabilizer in water.
• the stabilizer solution may contain other ingredients except for the milk protein source, calcium source, and phosphate.
• the stabilizer liquid may or may not be subjected to a heat sterilization step. If heat sterilization is performed, the conditions are preferably, for example, 75 to 145° C. for 15 minutes to 2 seconds. After heat sterilization, the stabilizer liquid is preferably cooled to, for example, 5 to 30°C.
• the raw material liquid obtained in the first step may be acidified by adding an acid component such as an acidulant or fruit juice as another component, or may be acidified by adding a fermentation bacterium to the raw material liquid obtained in the first step and fermenting it.
• acidulants include citric acid and lactic acid.
• the pH at 25° C. of both the acidic raw material liquid obtained by adding an acid component and the fermentation liquid obtained by fermentation is preferably 3.0 to 5.0, more preferably 3.8 to 4.5.
• lactic acid bacteria When the raw material liquid is fermented, it is preferable to use at least lactic acid bacteria as the fermenting bacteria. Two or more kinds of lactic acid bacteria may be combined. In addition to lactic acid bacteria, one or more kinds of known fermenting bacteria such as bifidobacteria and yeast may be used in combination. It is preferable to use a lactic acid bacteria starter as the fermentation bacteria. For example, it is preferable to use one or more of the lactic acid bacteria starters usually used in yogurt production, such as Lactobacillus bulgaricus (L. bulgaricus), Lactococcus lactis (L. lactis), and Streptococcus thermophilus (S. thermophilus). The lactic acid bacteria starter is available as a commercial product.
• fermentation bacteria are added to the raw material liquid, which is then maintained at a fermentation temperature and fermented until a preset pH is reached, to obtain a fermented liquid. It is preferable to adjust the temperature of the raw material liquid to a predetermined fermentation temperature before adding the fermentation bacteria.
• the fermentation temperature is preferably 25 to 45°C, more preferably 35 to 43°C. Since acid is produced during fermentation by lactic acid bacteria, the pH of the raw material liquid decreases over time after fermentation has begun.
• the pH of the raw material liquid in the fermentation process can be adjusted by the type and amount of fermentation bacteria added and the fermentation time.
• the curd is pulverized by stirring or homogenization to produce a fermentation liquid.
• the acidic raw material liquid or fermentation liquid obtained in the acidification step is mixed with the stabilizer liquid obtained in the second step to obtain a mixture.
• the mixing ratio is preferably set so that the composition of the mixture becomes the composition of the desired pasteurized milk beverage.
• the mixture obtained in the mixing step is subjected to secondary sterilization to obtain the desired sterilized milk beverage.
• the heat sterilization conditions are preferably within the range of, for example, 80 to 112°C for 5 minutes to 2 seconds. Homogenization may be performed before or after heat sterilization.
• the homogenization conditions are preferably, for example, a liquid temperature of 20 to 100° C. and a homogenization pressure of 10 to 25 MPa. After the secondary sterilization, it is preferable to cool the mixture to, for example, 15 to 40°C.
• the secondarily sterilized sterilized milk beverage is filled into a container and sealed (also referred to as the filling step), thereby obtaining a bottled sterilized milk beverage.
• the sterilized milk beverage is aseptically filled into a container and sealed to obtain a bottled sterilized milk beverage that can be stored at room temperature.
• a known aseptic filling method can be used, such as a method of filling into a sterilized container in a sterile environment where the number of live bacteria is controlled, such as a sterile room, and then sealing the container.
• the upper limit of the cooling time is not particularly limited.
• the liquid temperature of the sterilized milk beverage in the cooling step is preferably 1 to 8°C, more preferably 1 to 5°C.
• a sterilized milk beverage can be obtained having a viscosity at 25°C of 300 mPa ⁇ s or less, preferably 200 mPa ⁇ s or less, more preferably 150 mPa ⁇ s or less, and even more preferably 100 mPa ⁇ s or less.
• the viscosity in this specification is a value measured by the method described in the Examples section below.
• the lower limit of the viscosity of the pasteurized milk beverage at 25° C. is not particularly limited, and may be, for example, 5 mPa ⁇ s, 10 mPa ⁇ s, or 15 mPa ⁇ s.
• the lower limit of the median diameter of the pasteurized milk beverage is not particularly limited, and may be, for example, 0.2 ⁇ m, 0.3 ⁇ m, 0.5 ⁇ m, or 0.7 ⁇ m.
• syneresis rate may be 0.
• the water separation rate in this specification is a value obtained by the measurement method described in the Examples below.
• the liquid stability of the sterilized milk beverage can be improved, and a sterilized milk beverage having a TSI slope 48 value of 0.15 or less, preferably 0.027 or less, more preferably 0.020 or less, more preferably 0.015 or less, and even more preferably 0.010 or less can be obtained.
• the TSI slope 48 value may be 0.
• TSI Teurbiscan Stability Index
• TSI slope 48 value is an index for evaluating the stability of a dispersion. The smaller the TSI slope 48 value, the smaller the morphological changes such as sedimentation and water release during storage, and the more stable the dispersion.
• TSI slope 48 is a value obtained by the following measurement method (Z) using a pasteurized milk beverage as a measurement sample liquid and a liquid dispersion stability evaluation device.
• the pasteurized milk beverage can be stored at room temperature, and can be stored in an atmosphere of 15°C to 35°C for a period of 90 days or more, preferably 120 days or more, and more preferably 180 days or more without spoilage or spoilage.
• the present invention has the following aspects.
• a sterilized milk beverage containing milk protein and calcium the sterilized milk beverage having a pH of 3.5 to 5.0 at 25°C, the milk protein containing whey protein, the whey protein content being 40 to 100% by mass relative to the total mass of protein contained in the sterilized milk beverage, and the sterilized milk beverage containing a phosphate and an acid milk stabilizer.
• the sterilized milk beverage according to [1] wherein the total mass of protein contained in the sterilized milk beverage is 0.1 to 4.0% by mass relative to the total mass of the sterilized milk beverage.
• the content of the phosphate is 0.01% by mass or more and less than 0.05% by mass with respect to the total mass of the sterilized milk beverage, and the content of the acid milk stabilizer is 0.40 to 1.0% by mass with respect to the total mass of the sterilized milk beverage.
• the content of the phosphate is 0.05 to 5.0% by mass relative to the total mass of the sterilized milk beverage, and the content of the acid milk stabilizer is 0.30 to 1.0% by mass relative to the total mass of the sterilized milk beverage.
• the TSI slope 48 calculated by the formula (2) is 0 to 0.15.
• the sterilized milk beverage according to any one of [1] to [10].
• the ratio of the total mass of calcium contained in the sterilized milk beverage to the total mass of milk protein contained in the sterilized milk beverage is 3.5% by mass or more and less than 4.0% by mass, and the total mass of calcium contained in the sterilized milk beverage per 100 g of the sterilized milk beverage is 140 to 400 mg/100 g.
• the ratio of the total mass of calcium contained in the sterilized milk beverage to the total mass of milk protein contained in the sterilized milk beverage is 4.0 to 36% by mass, and the total mass of calcium contained in the sterilized milk beverage per 100 g of the sterilized milk beverage is 180 to 314 mg/100 g.
• the phosphate contains sodium hexametaphosphate, and the ratio of the sodium hexametaphosphate to the total mass of the phosphate is 20 to 100% by mass.
• the pasteurized milk beverage according to any one of [1] to [13].
• the pasteurized milk beverage according to [16] wherein the milk protein content is 40 to 100% by mass relative to the total mass of protein contained in the pasteurized milk beverage.
• ⁇ Measurement method> The following measurement methods were used: [Method of measuring median diameter] Using a pasteurized milk beverage as a sample, the particle size distribution was measured under the following measurement conditions using a laser diffraction/scattering type particle size distribution measuring device (HORIBA product name: Partica LA-950V2). In detail, first, a flow cell attached to the device was connected, and the sample was dropped into the circulating dispersion medium, which was then circulated and stirred to prepare the sample. When the sample transmittance reached a predetermined value, the device was operated to capture laser diffraction/scattering data. A particle size distribution was obtained based on the captured data, and the volume-based median diameter of the obtained particle size distribution was calculated.
• HORIBA product name: Partica LA-950V2 Partica LA-950V2
• Dispersion medium water.
• Sample refractive index 1.600-0.000
• Dispersion method No ultrasonic irradiation, no surfactant or dispersant was used.
• the viscosity is the value (unit: mPa ⁇ s) 10 seconds after the start of measurement when measured using a Brookfield viscometer with a No. 2 rotor at a rotation speed of 60 rpm.
• TSI slope 48 was measured by the above-mentioned measurement method (Z).
• the liquid dispersion stability evaluation device used was Formulation Company's product name "Turbiscan Tower”.
• Thermally modified WPC (2) Arla Foods Ingredients product name "Nutrilac CH-4560", non-fat milk solids 88.9%, fat 2.3%, protein 43.5%, whey protein 43.5%, calcium 1.4%, powder. Lactose: manufactured by MILEI GmbH, edible grade, non-fat milk solids 98.0%, fat 1.0%, protein 2.0%, whey protein 0.4%, calcium 0%, powder. Milk calcium concentrate: Morinaga Milk Industry Co., Ltd. product name "Milk Ca-28EX”, non-fat milk solids 87.5%, fat 0.1%, protein 3.1%, whey protein 3.1%, calcium 30.0%, powder.
• Phosphate (1) Sodium hexametaphosphate, manufactured by Taihei Chemical Industry Co., Ltd., powder. Lactic acid bacteria starter: Danisco product name "YO-MIX (registered trademark) 505". Sour milk stabilizer (1): High methoxyl pectin, San-Ei Gen FFI product name "SM-MN-2779", powder.
• Examples 1 to 25 Sterilized milk beverages, which are fermented milk that has been sterilized after fermentation, were produced using the compositions shown in Tables 1 to 5.
• Examples 1 to 3 and 8 are comparative examples, and Examples 4 to 7 and 9 to 25 are working examples.
• the raw materials other than the lactic acid bacteria starter were mixed in a mixer to prepare a mixed liquid according to the composition of the fermentation liquid shown in the table.
• the temperature of the mixed liquid was set to 70°C.
• the temperature was raised and homogenized using a homogenizer.
• the homogenization conditions were a temperature of 85°C, a pressure of 15 MPa, and a time of 2 seconds.
• the 85°C mixed liquid obtained after the homogenization was heat-sterilized (also called primary sterilization) in a batch sterilizer at 90°C for 10 minutes, and then cooled to 43°C to obtain a raw material liquid.
• a lactic acid bacteria starter was added to the cooled raw material liquid, which was then kept at 41 to 45° C.
• a stabilizer solution was obtained by mixing sour milk stabilizer and water in the formulation shown in the table.
• the fermented liquid and stabilizer liquid were mixed according to the formulation of the milk beverage shown in the table, the mixture was heated to 40°C in a tubular heat exchanger, and homogenized at a pressure of 15 MPa using a homogenizer to obtain a milk beverage in which the milk protein curds were crushed (i.e., a mixture of fermented milk and stabilizer liquid). The resulting 40° C.
• milk beverage was heat sterilized (also called secondary sterilization) at 90° C. for 30 seconds, and then cooled to 30° C. to obtain a sterilized milk beverage.
• the resulting sterilized milk beverage was aseptically filled into a container and sealed to obtain a bottled sterilized milk beverage (i.e., drink yogurt) that can be stored at room temperature.
• the filling temperature was 30° C., and the filling amount was 45 mL. After the filling process was completed, the container was transferred to a room temperature environment of 25° C. and stored.
• the container-packed sterilized milk beverage stored at room temperature for one day was used as the measurement subject, and the median diameter of the sterilized milk beverage was measured by the method described above.
• the container-packed sterilized milk beverage stored in the room temperature environment for one day was used as the measurement subject, and the viscosity of the sterilized milk beverage was measured by the method described above.
• the bottled sterilized milk beverage stored at room temperature for one day was used as the measurement subject, and the TSI slope 48 of the sterilized milk beverage was measured by the above-mentioned method.
• the bottled sterilized milk beverage stored at room temperature for 90 days was used as the measurement subject, and the syneresis rate was measured by the method described above.
• the bottled sterilized milk beverage stored at room temperature for one day was used as the measurement subject, and the pH at 25°C was measured. The results are shown in the table.
• the pasteurized milk beverages of Examples 4 to 7 and 9 to 25 were calcium-fortified pasteurized milk beverages that were heat-sterilized at a low pH, but had small median diameters and low viscosities, and were inhibited from flocculation and thickening due to heat sterilization.
• the TSI slope 48 values were small, and even when stored at room temperature for a long period of time, there was little syneresis, and the liquid stability during storage was excellent.
• Examples 2 and 8 which contained less whey protein, and Example 1, which contained less whey protein and no phosphate, showed significant thickening and a large median diameter.
• Example 8 used a thermally denatured whey protein, which reduced the viscosity compared to Example 2 and promoted syneresis.
• Example 3 which did not contain both phosphate and sour milk stabilizer, had poor liquid stability during storage and showed a large amount of syneresis when stored at room temperature for a long period of time.
• the present invention provides a pasteurized milk beverage that contains milk protein and calcium and has good liquid stability despite its low pH.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Microbiology (AREA)
• Dairy Products (AREA)
• Non-Alcoholic Beverages (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=95022176

Family Applications (1)

Country Status (2)

Citations (5)

• 2024
  • 2024-08-27 JP JP2025545576A patent/JPWO2025057716A1/ja active Pending
  • 2024-08-27 WO PCT/JP2024/030376 patent/WO2025057716A1/ja active Pending

Patent Citations (5)

Also Published As

Similar Documents

Legal Events