JP3030752B2 - Calcium-fortified milky acidic concentrated beverage and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing acidic milk,
The present invention relates to a novel calcium-enriched acidic concentrated beverage containing pectin and a calcium component, which does not substantially cause aggregation and precipitation of milk protein components during long-term storage and has a good taste, and a method for producing the same.

[0002]

2. Description of the Related Art Heretofore, milky acidic beverages have become a typical beverage in the soft drink industry today as mild beverages, nature-oriented consumers and healthier beverages. However, these milk protein-containing acidic beverages are liable to cause aggregation and precipitation of milk protein because milk protein is unstable under acidic conditions. The beverage having the coagulation / precipitation not only impairs the appearance remarkably, but also changes the flavor at the time of drinking to impair the refreshing feeling.

Various techniques have been developed to solve such problems. For example, a method of adding a sucrose fatty acid ester (JP-B-59-41709), a method of adding pectin or pectin and carrageenan (JP-B-61-22928), a method of adding tamarind seed polysaccharide, guar gum and pectin. Method (Tokuhei 1-25)
553), a method of adding pectin and phytic acid (JP-A-4-99442), and a method of homogenizing sour milk under pressure (JP-A-5-43) and the like. Various beverages in which proteins are homogenized under acidic conditions are commercially available.

[0004] On the other hand, various calcium-enriched beverages having an increased calcium content have been attracting attention in order to supplement calcium which is lacking in Japanese people. However, conventionally-enriched calcium-enriched beverages have a pH of about neutrality, and the milk protein is homogenized under acidic conditions. is the current situation.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is that milk protein and calcium components are homogenized under acidic conditions, and that aggregation and precipitation of milk protein components substantially occur even during long-term storage. Another object of the present invention is to provide a novel calcium-enriched milky acidic concentrated beverage having a good flavor and a method for producing the same.

[0006]

That is, according to the present invention,
A concentrated beverage in which raw materials containing acidic milk, pectin, and calcium components adjusted to pH 3.0 to 4.0 are homogenized, and under acidic conditions, the average diameter of particles in the concentrated beverage is 4.0 μm or less. A calcium-enriched milky acidic concentrated beverage is provided. Further, according to the present invention, there is provided a method for producing a calcium-enriched milky acidic concentrated beverage using acidic milk, pectin and a calcium component adjusted to pH 3.0 to 4.0 as essential ingredients, And a method for producing a calcium-enriched milky acidic concentrated beverage characterized by mixing a calcium component after homogenizing a raw material containing acidic milk and pectin.

Hereinafter, the present invention will be described in more detail. The calcium-enriched lactic acid concentrated beverage of the present invention (hereinafter referred to as a concentrated beverage) is a concentrated beverage in which raw materials containing acidic milk, pectin and a calcium component adjusted to pH 3.0 to 4.0 are homogenized, Under acidic conditions, the average diameter of the particles in the concentrated beverage is 4.0 μm or less, preferably 1.5 to 3.0 μm
Hereinafter, particularly preferably, the thickness is 1.5 to 2.5 μm. When the average diameter exceeds 4.0 μm, aggregation and precipitation of the milk protein component are remarkably caused, thereby impairing the appearance and flavor of the obtained beverage.

The acidic milk used as the raw material is prepared by converting milk to pH.
The milk is acidified to 3.0 to 4.0 and can be used as the milk regardless of the origin of the animal or plant. Specific examples include animal milk such as cow's milk, goat's milk, sheep's milk, and horse milk; vegetable milk such as soybean milk;
Skim milk or whey can be used, and further, milk reduced from milk powder or concentrated milk can be used. These milks can be used alone or as a mixture when preparing acidic milk.

In order to acidify the milk into acidic milk, a method of producing an organic acid by a known microorganism such as a lactic acid bacterium,
The method can be carried out by adding organic acids, inorganic acids, fruit juice or a mixture thereof to milk, or by using these methods in combination. Such acidification of milk can be performed by a known method as long as the pH of the obtained acidic milk can be adjusted to be 3.0 to 4.0. Organic acids that can be added to the milk include lactic acid, citric acid, malic acid,
Tartaric acid, gluconic acid, succinic acid, fumaric acid and the like can be mentioned, and as the inorganic acids, phosphoric acid and the like can be mentioned. Examples of the fruit juice include apple, orange, grape, grapefruit, acerola, strawberry, pine, lemon and the like.

The amount of the acidic milk used is such that the content of the milk protein component contained in the obtained concentrated beverage of the present invention is from 0.1 to 0.1%.
It is desirably 5.0% by weight, preferably 0.5 to 2.0% by weight. The milk protein component content is 0.
If the amount is less than 1% by weight, the flavor unique to milk cannot be obtained, while 5.
If the content is more than 0% by weight, the viscosity is increased, resulting in a flavor lacking a refreshing sensation, and further, aggregation and precipitation of milk protein components may occur.

The pectin used as the raw material is a raw material having an effect of acting on the acidic milk to form a casein-pectin complex and stabilizing the milk protein component, specifically, low methoxyl pectin or low methoxyl pectin. Although any of the high methoxyl pectins can be used, high methoxyl pectin is particularly preferred. As the high methoxyl pectin, those having 65 to 75% of methoxyl groups are suitable. Since the amount of the pectin used depends on the concentrations of milk protein and calcium in the obtained concentrated beverage, any amount that forms the above-described casein-pectin complex and exerts the action of stabilizing the milk protein component can be used. If it is not particularly limited, it can be appropriately selected. Preferably, the pectin concentration in the obtained concentrated beverage is 0.1
The amount used is preferably from 1.5% by weight to 1.5% by weight, particularly preferably from 0.25% by weight to 0.7% by weight. If it is less than 0.1% by weight, the effect of stabilizing the milk protein by pectin may not be obtained, while if it exceeds 1.5% by weight, the viscosity becomes too high to give a sticky feeling and a refreshing feeling may be lost. Is not preferred.

As the calcium component used as the raw material, a water-soluble calcium salt is preferable, and any of a water-soluble organic acid salt and an inorganic acid salt can be used. Specifically, for example, organic acid salts such as calcium lactate, calcium gluconate, calcium citrate, calcium fumarate, and calcium succinate; and inorganic acid salts such as calcium chloride can be preferably exemplified. The use amount of the calcium component is desirably such that 200 to 1000 mg, more preferably 300 to 600 mg, of calcium is contained per 100 g of the obtained concentrated beverage. 200mg per 100g of calcium
If the concentration is less than 3 to 6 times when the concentrated beverage is usually diluted, the calcium concentration at the time of drinking will be low, and the desired calcium fortifying effect will be dilute.
If the amount exceeds 1000 mg per 0 g, it is not preferable because good flavor may not be obtained.

The concentrated beverage of the present invention contains other raw materials as long as the average diameter of the particles in the concentrated beverage can be 4.0 μm or less and homogenization can be maintained even during long-term storage. May be. Examples of the other raw materials include sugars that impart sweetness, and examples of the sugars include sucrose, glucose, fructose, galactose, lactose, maltose, and various oligosaccharides. Furthermore, in order to improve the flavor and appearance, other raw materials such as fruit juice, vegetable extract, asparzyme, stevia, glycyrrhizin, fragrance, pigment and the like can be used.

To produce the concentrated beverage of the present invention, the p
Acid milk adjusted to H3.0-4.0, pectin,
Using a calcium component as an essential raw material, a raw material containing acidic milk and pectin among the essential raw materials can be first homogenized, and then the calcium component can be mixed. That is, in the method, it is possible to produce a concentrated beverage having good storage stability by defining the order of the preparation and processing steps of the raw materials,
When raw materials containing acidic milk, pectin and calcium components are simultaneously homogenized, a concentrated beverage having good storage stability cannot be obtained.

In order to prepare a raw material containing the acidic milk and pectin, the acidic milk and pectin are mixed at pH 3.0 to 4.0.
It is desirable to mix them. For this reason, acidic milk is adjusted to pH 3.0 to 4.0 by the above-described method or the like. That is, casein, which is a main component of milk protein, has an isoelectric point (pH
4.6) Below, it exists as a positively charged micelle derived from a constituent amino acid residue. On the other hand, pectin has a pH
When it is 2.5 or more, it exists as a negatively charged soluble polysaccharide derived from the carboxyl group of the constituent galacturonic acid. Therefore, when acidic milk having a isoelectric point or lower is mixed with pectin, the pectin hides the positive charge on the milk protein micelles, and the formed casein-pectin complex is a complex particle due to the excess negative charge of pectin. It is considered that a repulsion occurs between the two, and as a result, it is stabilized.
Therefore, mixing at a pH lower than 3.0 is not preferable because the degree of dissociation of the carboxyl group of pectin and the negative charge are greatly reduced, and the repulsive force between the casein-pectin complex is weakened and destabilized. Mixing at a pH higher than 4.0 is not preferred because the refreshing feeling is lost and a good flavor cannot be obtained. The mixing of the pectin can be performed in a state where the pectin is diluted in water.

[0016] In the raw material containing the acidic milk and pectin,
Further, the above-mentioned other raw materials can be contained.

Next, the raw material containing the acidic milk and pectin can be homogenized by using a homogenizer such as a homogenizer generally used in food processing. The conditions for the homogenization treatment are not particularly limited. For example, in the case of a high-pressure homogenizer, the homogenization treatment can be preferably performed at a pressure of 100 to 300 kg / cm ² .

This homogenization treatment needs to be performed before the calcium component described later is mixed. Even if the homogenizing treatment is performed after mixing the calcium component, the average diameter of the particles in the obtained concentrated beverage exceeds 4.0 μm, and the storage stability cannot be maintained. It is necessary to form a casein-pectin complex in order to stabilize the milk protein, but in the presence of calcium, the calcium-pectin reaction takes precedence and the stable casein-pectin complex is not formed. Can be

Next, mixing of the calcium component after the homogenization treatment is preferably performed by adding the above-mentioned water-soluble calcium salt or the like,
What is necessary is just to stir and mix uniformly. For the mixing of the calcium component, for example, it is preferable that a calcium salt is added as a 10 to 20% by weight solution in water or hot water (around 50 ° C.), and the mixture is stirred and mixed by a stirrer used for general food processing. It is not essential to perform the homogenization treatment again after the calcium addition and mixing, but by performing the homogenization treatment, the stability is further improved.

According to such a method, the calcium-enriched milk-enriched milk has an excellent storage stability in which the average diameter of the particles in the concentrated beverage is 4.0 μm or less, and does not substantially cause aggregation and precipitation of milk proteins. Although an acidic concentrated beverage can be obtained, it is preferable to perform a sterilization treatment before filling the obtained concentrated beverage into a bottle or the like as necessary. Sterilization treatment conditions are 80 ° C or higher, which is performed in general acidic processed foods,
It can be performed in about 60 minutes.

The obtained concentrated beverage of the present invention can be usually diluted about 3 to 6 times with water or the like and drunk.

[0022]

In the concentrated beverage of the present invention, the milk protein component and the calcium component are homogeneously dispersed under acidity, so that the calcium content at the time of drinking is reduced to milk (edible portion 100).
100 mg of calcium per g: fortified to the same level as the Fourth Edition Japanese Food Standard Ingredients Table), and also has the flavor of milky acidic beverages. Therefore, it can be expected to be used as a novel milk-based acidic beverage fortified with calcium. Further, according to the production method of the present invention, the concentrated beverage can be easily and industrially produced.

[0023]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto.

[0024]

EXAMPLE 1 1,900 g of granulose sugar was added to 2,000 g of lactic acid bacteria fermented milk of pH 3.1 fermented by lactic acid bacteria, and then mixed.
0 g (concentration of pectin in the obtained concentrated beverage of 0.3% by weight) was added thereto, followed by stirring and mixing. The obtained mixed solution is used in a laboratory homogenizer (manton-Gaulin Co., Ltd., model:
15M-8BA) at a pressure of 150 kg / cm ² and a processing flow rate of 2,500 ml / min. Next, to the mixed solution after the homogenization treatment, 1,400 g of an aqueous solution of calcium lactate dissolved at a concentration of 15% by weight (360 mg of calcium content per 100 g of the obtained concentrated beverage) was added, and the mixture was uniformly mixed and stirred. Water 1000
g was added to prepare a concentrated beverage. The average diameter of the particles in the obtained concentrated beverage is determined by a laser analysis type particle size distribution device (model S
ALD-1100, manufactured by Shimadzu Corporation) was 2.5 μm. Subsequently, the compounded flavor was added, and the mixture was further sterilized by heating to a temperature of 80 ° C. and filled in a 550 ml bottle. The obtained sterilized lactic acid bacterium beverage was stable without aggregation and precipitation of milk protein components even when stored at room temperature for one year.

[0025]

Comparative Example 1 2,000 g of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1 was mixed with 1,900 g of granulated sugar, and 1,400 g of a 15% by weight aqueous solution of calcium lactate was further mixed. 700 g of a pectin aqueous solution dissolved at a concentration of% by weight was added, and the mixture was stirred well. Then
1,000 g of water was added and mixed, and the obtained mixture was subjected to a homogenization treatment under the same conditions as in Example 1. When the average diameter of the particles in the obtained beverage was measured in the same manner as in Example 1, it was 10.0 μm. In addition, sterilization was carried out in the same manner as in Example 1, and after filling in a bottle, the milk protein component was precipitated when stored at room temperature.

[0026]

Comparative Example 2 2,000 g of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1 was mixed with 1,900 g of granulated sugar, and 700 g of an aqueous pectin solution dissolved at a concentration of 3% by weight was further mixed. And 1,400 g of an aqueous solution of calcium lactate dissolved in water were added and stirred well. Next, 1,000 g of water was added and mixed, and the obtained mixed liquid was subjected to a homogenization treatment under the same conditions as in Example 1 to prepare a concentrated beverage. When the average diameter of the particles in the obtained concentrated beverage was measured in the same manner as in Example 1, it was 12.8 μm. After dilution and sterilization with water in the same manner as in Example 1, filling in a bottle, and storage at room temperature, precipitation of milk protein components occurred.

[0027]

COMPARATIVE EXAMPLE 3 2,000 g of lactic acid bacteria fermented milk prepared in the same manner as in Example 1 was mixed with 1,900 g of granulated sugar, and 1,400 g of an aqueous solution of calcium lactate dissolved at a concentration of 15% by weight was added. The same homogenization treatment was performed. Next, 700 g of an aqueous solution of pectin dissolved at a concentration of 3% by weight was mixed with the homogenized solution, and 1000 g of water was added.
For example, to prepare a beverage concentrate performing homogenizing treatment at the same conditions as in Example 1. When the average diameter of the particles in the obtained concentrated beverage was measured in the same manner as in Example 1, it was 9.0 μm. Dilution with water and sterilization were performed in the same manner as in Example 1.
After filling in a bottle and storing at room temperature, a milk protein component precipitated.

[0028]

Example 2 To 2,000 g of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1, 1,900 g of granulated sugar and 700 g of pectin dissolved at a concentration of 3% by weight were added, and the mixture was stirred well. Was homogenized. Then, 1,400 g of a calcium lactate solution dissolved to a concentration of 15% by weight was added to the obtained homogenized mixed solution (360% calcium content per 100 g of the obtained concentrated beverage).
mg), 1,700 g (440 mg), 2,000 g
(500 mg), and the mixture was stirred.
g of concentrated water was added to prepare a concentrated beverage. The average diameter of the particles in the concentrated beverage was measured in the same manner as in Example 1. Subsequently, sterilization and filling were performed in the same manner as in Example 1, and a storage test was performed. Table 1 shows the average particle size of the concentrated beverage and the results of the storage test. The average diameter of the particles in the beverage after sterilization was the same as that in the concentrated beverage.

[0029]

[Table 1]

[0030]

Example 3 2,000 g of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1 was mixed with 1,900 g of granulated sugar, and then 480 g of a 3% by weight pectin solution (pectin concentration in the resulting concentrated beverage) 0.2% by weight), 70
0g (0.3% by weight), 940g (0.4% by weight)
And homogenized under the same conditions as in Example 1. To each mixture, 1,400 g of a 15% by weight calcium lactate solution was added, and the mixture was stirred well, and then concentrated water was added so that the total amount became 7,000 g to prepare a concentrated beverage. The average diameter of the particles in the obtained concentrated beverage was measured in the same manner as in Example 1. Subsequently, sterilization and filling were performed in the same manner as in Example 1, and a storage test was performed. Table 2 shows the average diameter of the particles in the concentrated beverage and the results of the storage test. The average diameter of the particles in the beverage after sterilization was the same as that in the concentrated beverage.

[0031]

COMPARATIVE EXAMPLE 4 2,000 g of lactic acid bacteria-fermented milk prepared in the same manner as in Example 1 was mixed with 1,900 g of granulated sugar, and 240 g of a pectin solution dissolved at a concentration of 3% by weight (the pectin concentration in the resulting concentrated beverage) 0.1% by weight) and homogenized under the same conditions as in Example 1. 1,400 g of a 15% by weight calcium lactate solution was added to the mixture.
Was added and the mixture was stirred well, and then concentrated water was added so that the total amount became 7000 g to prepare a concentrated beverage. The average diameter of the particles in the obtained concentrated beverage was measured in the same manner as in Example 1. Subsequently, sterilization and filling were performed in the same manner as in Example 1.
A storage test was performed. Table 2 shows the average diameter of the particles in the concentrated beverage and the results of the storage test.

[0032]

[Table 2]

────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Toshinari Matsunami 5-11-10, Fuchinobe, Sagamihara-shi, Kanagawa Prefecture Calpis Food Industry Co., Ltd. Research and Development Center (56) References JP-A 5-43 (JP, A) JP-A-5-252903 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 9/137 A23C 9/13 A23L 2/38 A23L 2/52

Claims (2)

(57) [Claims] An acidic milk adjusted to a pH of 3.0 to 4.0,
A concentrated beverage in which a raw material containing pectin and a calcium component is homogenized, wherein the average diameter of particles in the concentrated beverage is 4.0 μm or less under acidic conditions. 2. An essential raw material having a pH of 3.0 to 4.0.
Adjusted acidic milk, using a pectin and a calcium component, a method for producing a calcium-enriched milky acidic concentrated beverage, after homogenizing the raw material containing acidic milk and pectin among the essential raw materials, calcium A method for producing a calcium-fortified milky acidic concentrated beverage, comprising mixing components.