JPS603807B2 - Method for producing powdered or granular lactic acid beverages - Google Patents

Description

[Detailed description of the invention] The present invention focuses on the solubility when dissolved in water, milk, etc. for drinking.
This invention relates to a method for producing a powdered or granular lactic acid beverage with excellent dispersibility.

Powdered lactic acid drinks are dissolved and dispersed in water, milk, etc. and served for drinking, but conventional powdered lactic acid drinks (usually powdered fermented milk with sweeteners, milk powder, acidulants, colorants, flavorings, etc.) (manufactured by selecting ingredients, mixing appropriate amounts, and drying) When dissolved or dispersed in water or milk for drinking, the dissolution and dispersion are uneven, and milk protein precipitates in a short period of time. There is a drawback that can be seen.

Furthermore, even when the raw materials for the powdered lactic acid beverage are mixed and granulated, the powdered milk is agglomerated by the acid during the granulation process, resulting in poor solubility and dispersibility. The present invention provides a method for producing a powdered or granulated lactic acid beverage that has extremely good solubility and dispersibility when dissolved or dispersed in water or milk, has no deliquescent property, and can withstand long-term storage. The purpose of the present invention is to add 1.0 to 6.0% pectin or carrageenan to powdered fermented milk having a fat content of less than 5.0%. Mix triphosphate alkali salt at a ratio of 1.0 to 8.0%, add sweetener, and if necessary milk powder, fruit juice, acidulant,
This is a method for producing a powdered or granular lactic acid beverage, which is characterized by mixing colorants, fragrances, etc., turning the mixture into granules as it is, and then drying to a moisture content of 3.0 or less. In the present invention, the powdered fermented milk used is a powdered fermented milk obtained by lactic acid fermentation of skim milk or defatted soybean milk.

In the present invention, powdered fermented milk with a fat content of less than 5.0% is used. Conventionally, the powdered fermented milk produced is usually mixed with either animal fat or vegetable oil during the mist-drying of fermented milk that has been fermented with lactic acid, or during its subsequent preparation, in order to improve its quality and shelf life. It contains 12% fat, but when powdered lactic acid drinks are made using such powdered fermented milk, the fat cannot be separated even if you try to dissolve the powdered lactic acid drinks with cold water or milk before drinking. The problem remains that floating substances are produced and the dispersibility is also poor.
Therefore, in the present invention, powdered fermented milk with a fat content of less than 5.0% is used. In other words, use powdered fermented milk that does not contain added fats or oils as described above, or in the case of powdered fermented milk that contains 5.0% or more fat, reduce the fat content to 5.0% by skimming the milk appropriately. Use less than %. Next, in the present invention, pectin or carrageenan is added to the powdered fermented milk having a fat content of less than 5.0% in an amount of 1.0 to 6.0% based on the powdered fermented milk.
Mix in the following proportions. Pectin or carrageenan has the effect of stabilizing casein in fermented milk and powdered milk, and is also used in ice cream and desserts, but in the present invention, it is used in the above ratio to prevent sedimentation when drinking. be. This is because if the amount used is less than 1%, the precipitation prevention effect during drinking will be weak, and if it exceeds 6.0%, a gelation Z reaction will occur, although it varies depending on the pH, making it unfit for drinking. It is. Pectin and carrageenan are effective in preventing sedimentation during drinking when used in the above proportions, but if the acidity is high, pectin can withstand long-term storage and is preferable due to its stability. Next, in the present invention, in order to improve the dispersibility of the product, a tertiary phosphate alkali salt, such as tertiary sodium phosphate, tertiary potassium phosphate, etc., is added to the powdered fermented milk in an amount of 1.0 to 8. Mix at a ratio of 0%.

As a result of the following experiment, it was found that tertiary alkali phosphate salts are most suitable for improving the dispersibility of the product, and that other phosphates have considerably weaker effects. Mix 1200 g of powdered fermented milk with a fat content of 2%, 30 g of carrageenan, 48 g of the phosphate listed in Table 1 below, 3900 g of recommended rice bran, and 2020 g of glucose, 560 g of concentrated orange juice,
A granulated lactic acid drink was also obtained by adding 80 ml of citric acid, 100 ml of orange flavor, and 62 ml of natural yellow pigment and passing it through a jaw granulator.

Table 1 shows the dispersibility and state of the drink when this granular lactic acid drink 23 was dissolved and dispersed in 150 cc of water. The dispersibility is determined by the state of dispersion when the above-mentioned granular lactic acid beverage is added to water and lit 4 to 5 times. , 10 means that it is dispersed but not partially dissolved, and 1 means that it is well dispersed and dissolved. The condition of the drink was determined by adding the above-mentioned granular lactic acid drink to water, lighting it up about 10 times, and then leaving it to rest. Table 1 From the results in Table 1, it was found that the use of tertiary alkali phosphate is the best, and that dispersion is also achieved when anhydrous sodium pyrolisate, sodium hexametaphosphate, sodium tripolyphosphate, sodium polyphosphate, etc. are used. It is effective to some extent regarding sex, but it is recognized that there are some specifications.

When using a tertiary phosphate alkali salt, if it is less than 1% of powdered fermented milk, the dispersibility effect is weak, and if it is more than 8%, it tastes bad when drinking and is not suitable as a product. Alkaline phosphate salt is 1.0~1.0 for powdered fermented milk.
It is appropriate to use it at a rate of 8.0%.

Next, in the present invention, sweeteners such as sucrose, glucose, fructose, saccharin, and glutyrrhizin are mixed, and if necessary, milk powder, fruit juice (e.g., orange juice, strawberry juice, lemon juice, etc.), and acidulant (e.g., (citric acid, tartaric acid, etc.), colorants, fragrances, etc.

In terms of raw material composition, powdered Goken fermented milk accounts for 6% of the total.
It is suitable to mix it so that it becomes -20%.

If the raw materials are mixed as described above, then the mixture is made into granules according to a conventional method and dried by an appropriate means to reduce the moisture content of the powder or granules to 3.0% or less.

In this case, the moisture content of the powder or jaw granules is 3.0.
If it exceeds 3.0%, storage problems such as caking and deliquescence will occur, so the moisture content of powder or jaw granules should be 3.5%.
It is appropriate to set it to 0% or less. Thus, the product obtained according to the present invention, unlike the conventional products, easily dissolves into a homogeneous liquid even when mixed with cold water or chilled milk, resulting in a flavorful lactic acid drink. Therefore, the present invention is a useful method. It is.

Next, examples of the present invention will be shown.

In the examples, part Z is part by weight. Example 100 parts of powdered fermented milk with a fat content of 3.5%, 2 parts of pectin
．． 5 parts, tertiary sodium phosphate5. Mix Ikaribe with a ribbon blender to make prepared powdered fermented milk powder, 2 parts of this prepared powdered fermented milk, 74 parts of white sugar, 5 parts of powdered orange juice,
Add 1 part of citric acid, an appropriate amount of orange flavor, and an appropriate amount of B-carotene to a fluidized bed dryer at any time, and repeat water spraying and drying three times (the amount of water mist per time is 0.7 to 2. Part) The amount was granulated.

Hot air was sent to the jaw granules thus obtained, and the product was dried while fluidizing the jaw granules until the water content of the jaw granules became 3.0% or less. When the granular lactic acid drink obtained as described above was added to 150 g of water (or milk) and stirred several times, it dissolved very well to form a homogeneous liquid, and a lactic acid drink with good flavor was obtained. .

Claims (1)

[Claims] 1 Pectin or carrageenan is added to powdered fermented milk with a fat content of less than 5.0% in an amount of 1.0 to 1.0%.
Mix 6.0% and tertiary alkali phosphate at a ratio of 1.0 to 8.0%, and mix with this a sweetener, and if necessary, milk powder, fruit juice, acidulant, coloring, flavoring, etc. A method for producing a powdered or granular lactic acid beverage, which is characterized in that the lactic acid beverage is dried as it is or after being made into granules and dried to a moisture content of 3.0% or less.