JPS609771B2 - Method for producing milkshake raw material liquid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a milkshake raw material liquid that has shelf life and a high egg yolk content.

Traditionally, as a method for producing milkshake raw material liquid that has shelf life and contains egg yolk,
Furthermore, a method is known in which a milky lotion prepared by adding sugar and other seasonings as necessary is sealed in a container and heat sterilized at a temperature of 100 qo or higher.

In addition, milkshakes generally have a higher egg yolk content.
It is considered to be of high quality, and there is a demand for a milkshake raw material liquid with a high egg yolk content. However, in the case of the above-mentioned secondary method, if the egg yolk content is about 1.5% or more as a solid content, the egg yolk will coagulate during heat sterilization, and the resulting product will have an egg yolk content of about 1.5% as a solid content. However, the whole product was in a sloppy state, and its commercial value as a milkshake liquid was severely degraded.

Therefore, in the conventional milkshake raw material liquid manufacturing method, in order to prevent such deterioration, the egg yolk content in the milky lotion had to be kept at about 1% as a solid content. An object of the present invention is to provide a method for producing a milkshake raw material liquid that does not easily cause the aforementioned coagulation during heat sterilization even if the content of egg yolk is further increased.

As a result of various studies to achieve the above object, the inventor has found that
It has been found that coagulation during heat sterilization can be avoided to some extent by adjusting the pH of the emulsion before heat sterilization. The present invention
Based on the above knowledge, when producing a milkshake raw material liquid with a shelf life by sealing a milky lotion mainly consisting of milk and containing egg yolk in a container and heat sterilizing it at a temperature of 10,000 or more, the pH of the milky lotion must be adjusted before heat sterilization. 6. The present invention provides a method for producing a milkshake raw material liquid, which is characterized in that it is adjusted to a milky finish.

Hereinafter, the method for producing a milkshake raw material liquid of the present invention having the above-mentioned characteristics will be described in detail based on its embodiments.

In the present invention, first, a milky lotion containing milk as a main ingredient and egg yolk is prepared.

The method for producing this emulsion is no different from the usual method, except that a certain amount of egg yolk is added to the milk.

Add sugar and other seasonings as needed. The pH of the emulsion obtained in this way is approximately 6.0, which is approximately the same as milk, since milk is the main component. After the rebellion. Next, the pH of the emulsion obtained as described above is adjusted to 6.8 or higher.
This pH adjustment is carried out by adding and dissolving an alkaline agent that is harmless to foods, such as "tertiary sodium phosphate" or caustic soda, into the emulsion.

The alkali agent can be added by directly adding and dissolving it in the emulsion, or by adding it after dissolving it in water.Furthermore, before making the emulsion, add a predetermined amount of the alkali agent together with milk, egg yolk, etc. Although not particularly limited, pH adjustment is usually carried out after preparing a desired emulsion and immediately before heat sterilization.In the present invention, the reason for adjusting the pH of the emulsion to 6.8 or higher is is “6.8
If the pH is less than 6.7, the pH adjustment effect will not be noticeable, and if the pH is high, the yolk will coagulate during heat sterilization. This is because it allows addition. However, if the pH of the emulsion exceeds 7.2, the browning phenomenon due to the Maillard reaction during heat sterilization becomes noticeable and the discoloration becomes significant, reducing the commercial value, so it is preferable to keep the pH at 7. For the egg yolk used in carrying out the invention, egg yolk liquid (solid content approximately 50%) can be used as it is.The preferred amount used is such that the egg yolk content of the milkshake raw material liquid is approximately 1.5 to 3.0% solid content. "More preferably about 1.5~
The amount is 2.5% ~ It can be selected depending on the purpose, but the higher the pH of the emulsion before sterilization, the higher the limit egg yolk content that will not cause coagulation during sterilization, so the amount of egg yolk used should be adjusted accordingly. It is preferable to adjust the pH higher as the pH increases. For example, if the egg yolk content is 1.5% as solids, p
H6.8-7.2, pH 7 for 2.0%.

0-7.

In the case of 2 and 2.5%, it is preferable to adjust the pH to 7.2.

After completing the pH adjustment, seal the emulsion in a container as usual,
If heat sterilization is performed at a temperature of 10,000° C. or more, for example, 121° C. for 15 minutes, a milkshake raw material liquid with shelf life can be obtained. Even if the milkshake raw material liquid obtained in this way has a higher egg yolk content than conventional products, that is, even if the solid content is 1.5% or more, it will not coagulate during heat sterilization and will not exhibit a lumpy state. , the egg yolk content is 1.0% or less as a solid content and has physical properties similar to that of a milkshake raw material liquid.

According to the method for producing a milkshake raw material liquid of the present invention, a milkshake raw material liquid with a much higher solid content of egg yolk than conventional products can be produced without deteriorating its commercial value.

Therefore, the milkshake raw material liquid of the present invention can be made into an instant milkshake by simply opening the can, transferring it to another container, and shaking it to mix air bubbles, or it can also be made into a regular egg yolk-flavored milk drink as it is without mixing air bubbles. can. Test examples and examples of the present invention are shown below.

Test example 85 parts of milk, appropriate amount of sugar and egg yolk liquid (solid content 50%)
were added and mixed to give various egg yolk contents (solid content) as shown in the table below to obtain emulsions with various egg yolk contents.

Next, each of these emulsions was adjusted to the pH shown in the table below using tribasic sodium phosphate, and then the pH was adjusted to 200%.
Seal 190cc each in customer's juice cans and heat to 121℃.
The resulting milkshake raw material liquid was cooled and then opened, and the coagulation state and coloring state of the L egg yolk were observed.The results are shown in the table below.The composition of the milky lotion used in this test And the heat sterilization method is not particularly different from the conventional method except that the egg yolk content is higher than that of the conventional product.Also, since the amount of tribasic sodium phosphate used for pH adjustment is small, the egg yolk content does not change. There was virtually no effect.■ Observation results of coagulation state Egg yolk content PH of emulsion after adjustment 66 67 68 70 72 74 76t.

(2.0) 10 - ・ Blood -15 (3.0)
River 1118 (3.6) River 1120 (40) Liver River 112.3 (4.6) River 11 2.5 (5.0) River 11 30 (6) ．．
0) River River Ji River 10 10 [Note] [The entire state of Yi has solidified to the extent that it is a mess.

10. 2 to 7 coagulated particles of around 0.5 feet are observed in the ground.

− No coagulation is observed.

'Raw Egg yolk content shown in parentheses is egg yolk liquid (
Solid content: 50%).

(2) Observation results of coloration This observation was made in comparison with a milky lotion of the same composition (control) before heat sterilization.

- There was almost no difference observed between pH 6.6 and 7.2 compared to the control.

. The one with pH 7.4 had a younger brown color than the control.・The one with pH 7.6 had a significant browning change compared to the control.

Example 1 85 parts milk, 11 parts sugar, and 4 parts egg yolk liquid (solid content 50%)
) was uniformly mixed, the pH of the emulsion was adjusted to 7.0 using tribasic sodium phosphate, and 195 cc of this was mixed with 20
It was sealed in a 0cc customer juice can and sterilized by heating at 121°C for 18 minutes.

The milkshake raw material liquid obtained in this way does not cause any coagulation of the egg yolk, and there is no change in quality immediately after production or after storage for 2 months, and it remains almost the same as before sterilization. Ta.

Example 2 A milkshake raw material liquid was produced in exactly the same manner as in Example 1, except that the egg yolk content of the emulsion was changed to 1.8%.

The milkshake raw material liquid obtained in this way does not cause coagulation of the egg yolk, and there is no change in quality immediately after production or after storage for 2 months, and it remains almost the same as before sterilization. Ta.

Example 3 In Example 1, the egg yolk content of the emulsion was 2.3%,
A milkshake raw material liquid was produced in exactly the same manner as in Example 1 except that the pH was changed to 7.2.

The milkshake raw material liquid obtained in this manner showed no difference in quality compared to the milkshake raw material liquid obtained in Example 1, except that the yolk was slightly stronger due to the higher egg yolk content. Ta.

Claims (1)

[Scope of Claims] 1. When producing a preservative milkshake raw material liquid by sealing a milky lotion mainly composed of milk and containing egg yolk in a container and heat sterilizing it at a temperature of 100°C or higher, the pH of the milky lotion is determined before heat sterilization. A method for producing a milkshake raw material liquid, which comprises adjusting the temperature to 6.8 or higher. 2 Egg yolk content of emulsion is 1.5-2.5% as solid content
A method for producing a milkshake raw material liquid according to claim 1. 3. The method for producing a milkshake raw material liquid according to claim 1 or 2, wherein the pH of the milky lotion is adjusted to 6.8 to 7.2.