JPH0751041B2 - Acid milk drink - Google Patents

Description

TECHNICAL FIELD The present invention relates to an acidic milk drink, and more specifically, to a drink containing an animal or vegetable protein stably contained in an acidic region, such as a yogurt drink. It is a thing.

[Conventional technology]

Acidic milk beverages, for example yogurt beverages, is a beverage containing milk protein produced from fermented milk obtained from milk etc. as a raw material, fermented milk or milk protein specific taste and aroma,
Alternatively, a drinking mouth is preferred, and various products are manufactured and sold as being preferable for promoting health.

However, if the milk protein in the acidic milk drink is left unattended,
Since it naturally precipitates or separates, it is necessary to use a stabilizer for stably dispersing and containing milk protein in the beverage when the yogurt beverage or the like is distributed and sold.

Conventionally, as a milk protein stabilizer for acidic milk drinks, synthetic compounds such as sodium carboxymethyl cellulose or calcium (called CMC) and propylene glycol alginate (called PGA) are used, Pectin extracted from natural plant tissue has been used.

Of these, CMC and PGA, when used in acidic milk drinks of high non-fat milk solids, not being able to achieve sufficient stabilization, poor drinking, heat and acid, in addition to the drawback of poor acid resistance, Since it is a synthetic compound, it has a bad image in terms of safety when used in food.

Therefore, it was considered to use pectin made of a natural raw material. Pectin has higher stabilization performance when used in acidic milk drinks with high non-fat milk solids than CMC and PGA.
Pectin has been increasingly used in applications where C and PGA were used.

Conventional pectin is made from citrus peels and has PH2-3.
So-called acidic hot water extraction pectin, which is extracted by heating to 80 to 90 ° C in moderately acidified water, is used. Among the acidic hot water-extracted pectins produced in this manner, those generally used as stabilizers of acidic milk beverages have general molecular weights of 70,000 to 140,000.
The degree of esterification is about 70-74% and the so-called HM pectin has a relatively large molecular weight.

[Problems to be Solved by the Invention]

However, as a stabilizer for acidic milk beverages, when using the conventional acidic hot water extraction pectin described above, the stability is not good in low-fat milk solids acidic milk beverages, high-fat milk solids acidic milk. Even beverages could not always exhibit sufficient stability. Therefore, it was considered to increase the addition amount of pectin to improve the stability, but when the addition amount of pectin was increased, there was a problem that the viscosity was increased and the drinking mouth became worse.

Further, among conventional general acidic milk drinks, those having a high non-fat milk solids content have a high buffering capacity because the amount of protein in the drink increases. Therefore, in order to enhance the stability of milk proteins in acidic milk drinks with high non-fat milk solids, it is better to set the pH value to a low value apart from the isoelectric point, specifically, a pH value of 4.0 or less. I know it's good. In order to lower the pH value, it is sufficient to increase the addition amount of the "acid" component, but when the content of the "acid" component is increased, the sourness becomes too strong and the taste of the beverage becomes poor. In order not to spoil the taste of the beverage, it is usually necessary to keep the pH at 4.2 to 4.3 or higher, preferably around pH 4.5.
There arises a problem that the stability of milk protein deteriorates.

Furthermore, lactic acid bacteria such as Bifidobacterium contained in fermented milk,
In a low pH range, it has weak resistance and is easily killed. Therefore, the action in the intestine of Bifidobacteria, etc., that is, so-called intestinal regulating action is expected, in so-called live bacterium-containing acidic milk drink, Bifidobacteria and the like will be killed when the pH value is low, as a live bacterium-containing acidic milk drink. The usefulness of is lost.
Therefore, in the case of an acidic milk drink containing live bacteria such as Bifidobacterium, the pH value cannot be lowered.

Due to the above-mentioned problems, conventionally, in acidic milk drinks, at the same time as setting the pH value high, the stability of the milk protein becomes poor because the pH value is near the isoelectric point. It was blocking a pectin. However, the conventional acidic hot water-extracted pectin does not have good stabilization performance in the vicinity of the isoelectric point, so in order to exhibit sufficient stability,
Large amounts of pectin must be added. However, as described above, when a large amount of the conventional acidic hot water-extracted pectin is contained in a beverage, there is a problem that the viscosity becomes high and the drinking mouth becomes bad.

Therefore, an object of the present invention is to improve acidic milk beverages that have conventionally used acidic hot water-extracted pectin as a stabilizer for milk proteins, have excellent milk protein stability, and are unlikely to cause precipitation over a long period of time, which is good. The purpose of the present invention is to provide acidic milk drinks that can maintain good quality and have a good mouth.

[Means for Solving the Problems]

To solve the above problems, the acidic milk drink according to the present invention,
As a protein stabilizer, oxygen-extracted pectin extracted from protopectin-containing plant tissue with protopectin-solubilized oxygen is added.

Acidic milk beverages are basically those consisting only of fermented milk obtained by fermenting milk of cows and other animals with lactic acid bacteria, etc., and to the fermented milk, sweeteners and flavors, coloring agents and other additive materials are added. In addition to those produced, such as so-called yogurt drinks and lactic acid bacterium drinks that contain live bacteria, lactic acid drinks made of the above-mentioned materials and killing live bacteria by sterilization, etc. A drink containing milk protein is used. Further, the present invention is also applied to a vegetable acidic milk drink containing a vegetable protein such as soy milk produced from soybean. The raw materials and the processing steps for producing the acidic milk drink are the same as those of the ordinary acidic milk drink except for the stabilizer.

In the present invention, pectin extracted by an enzyme (hereinafter referred to as “enzyme-extracted pectin”) is used in place of the acidic hot water-extracted pectin that has been conventionally used as a stabilizer.

As a raw material for obtaining enzyme-extracted pectin, similar to conventional acidic hot water-extracted pectin, in addition to various citrus peels containing a large amount of protopectin in the internal tissue, beet and other vegetables, internal tissue Any raw material can be used as long as it is a plant raw material containing protopectin.

A protopectin solubilizing enzyme is used to separate pectin from plant tissue. As the protopectin solubilizing enzyme, any one can be used, and for example, endopolygalacturonase and protopectinase are preferable because they can efficiently produce the enzyme pectin suitable for the purpose of the present invention.

To obtain the protopectin solubilizing enzyme, it is preferable to use microorganisms such as yeast and bacteria. Specifically, yeasts such as Trichosporon such as Trichosporon penicillum, Galactomyces such as Galactomyces reesei, or Saccharomyces such as Saccharomyces fragilis, or Bacillus subtilis (IFO-1
2113), Bacillus subtilis (IFO-3134), Bacillus pumilus, Bacillus dilsum, and other bacteria belonging to the genus Bacillus are suitable for producing a protopectin solubilizing enzyme. As a specific method for producing the protopectin solubilizing enzyme, for example, the method disclosed in Japanese Patent Publication No. 1-21956 can be applied.

The process for producing the enzyme-extracted pectin is the above-mentioned plant raw material,
By treating with the protopectin solubilizing enzyme and water, protopectin is separated and extracted from the plant material. Then, the enzyme-extracted pectin is obtained through a filtration step, a heating step for deactivating the enzyme, a filtration step, a concentration step again, a precipitation step by adding alcohol, a drying and alcohol recovery step, a pulverization step, and the like. Among the above steps, the steps after the enzyme inactivation treatment step are performed in the same manner as the conventional acidic hot water extraction pectin production step.

The enzyme-extracted pectin that can be used in the present invention preferably has the following characteristics. That is, the molecular weight is preferably 130,000 to 200,000 or more, and the esterification degree is preferably 73 to 80%.

When the enzyme pectin as described above is added to an acidic milk drink as a protein stabilizer, the acidic milk drink of the present invention can be obtained. The processing conditions such as the amount of stabilizer added and the timing of addition can be the same as in the case of ordinary acidic milk drinks. Specifically, the amount of the stabilizer added varies depending on the type of acidic milk drink, but it is usually preferable to add about 0.1 to 1.0%, and more preferably about 0.2 to 0.6%. The pH value of the acidic milk drink to which the stabilizer is added can be applied in an arbitrary pH range of a normal acidic milk drink, but in the present invention, the conventional acidic hot water extraction pectin is difficult to handle. pH 4.
Good results are obtained even at pH values near the isoelectric point of 5 to 4.7.

[Work]

As the protein stabilizer to be added to the acidic milk drink, when using the enzyme-extracted pectin as described above, the enzyme-extracted pectin has a very excellent stabilizing performance for the protein, particularly, even in a high pH value range near the isoelectric point, It can exhibit high stabilization performance.

The reason why the enzyme-extracted pectin is superior in protein stabilizing performance to the conventional acidic hot water-extracted pectin is considered as follows.

The stabilizing effect of a protein by a stabilizer is that the stabilizer binds to a protein molecule to deprive the binding group for binding the protein molecules to each other, and the stabilizer covers the periphery of the protein molecule to charge the protein molecule. It is considered to be in changing the state to prevent aggregation of protein molecules.

Therefore, in order to enhance the stabilizing performance of the stabilizer, it is necessary to increase the number of ester groups bonded to the protein molecule, that is, to increase the degree of esterification, or to increase the molecular weight so as to cover the periphery of the protein molecule. Considered to be effective.

In the conventional acidic hot water-extracted pectin, the protopectin in the raw material is deteriorated by the acid in the extraction step, so that a pectin having a large molecular weight cannot be obtained and the degree of esterification is limited.

On the other hand, in the enzyme-extracted pectin of the present invention,
Since the extraction conditions are mild without using acid or high heat in the extraction step, the protopectin in the raw material will be extracted in a state close to the original state, so pectin with a large molecular weight and a high degree of esterification can be obtained. As a result, it is considered that the stabilizing performance for proteins is improved.

Further, in the case of acidic hot water extraction, the molecular weight of the obtained pectin is distributed over a wide range, so that the stability of proteins tends to vary, whereas in the case of enzyme extraction, the protopectin solubilizing enzyme is extracted. Selectively separates pectin by selectively acting on the junction between protopectin and plant tissue, which means that the molecular weight of pectin is in a certain narrow range, and as a result, the stabilizing performance of proteins is stable. Can be demonstrated.

〔Example〕

 Next, specific examples of the present invention will be described.

-Production of enzyme pectin-2 kg of dried Satsuma mandarin orange peel was added to 0.02M acetate buffer (pH
5.0) Suspended and mixed in 30 kg, and added 225 g of protopectin solubilizing enzyme (Pectinase SE-60: Shikishima Spinning Co., Ltd.)
In addition, the mixture was reacted at 50 ° C. for 1 hour with stirring to separate and generate pectin. After the reaction was carried out sufficiently, the residue of the peel was removed by filtration. The remaining reaction solution was heated with a plate sterilizer to inactivate the enzyme, and then 3 volumes of ethanol was added to precipitate pectin in the reaction solution. The solution was filtered to separate the precipitate, and the obtained precipitate was washed with 80% ethanol and then with 100% ethanol, and dried under reduced pressure at 50 ° C. As a result, 250 g of the target enzyme-extracted pectin was obtained. Was obtained.

When the enzyme-extracted pectin obtained was analyzed, the molecular weight was about
The esterification degree was 180,000 at 74.0%.

An acidic milk drink was produced using this enzyme-extracted pectin as a stabilizer. For comparison, using JMJ (Copenhagen Pectin Co., Ltd.), which is an acidic hot water extraction pectin used as a stabilizer in conventional acidic milk beverages, an acidic milk beverage was produced in the same manner as in the example. .

-Acid milk drink-The acid milk drink was manufactured by the compounding and manufacturing process shown below.

(1) Blending of raw materials and properties of the obtained acidic milk drink Stabilizer… 0.6% High-fructose corn syrup… 9.0% Fermented milk (non-fat milk solids content 18.0% pH4.5-4.6)… 1.08% Degreased sweetened condensed milk… 4.0% Lactic acid ... Appropriate amount Fragrance ... Appropriate amount Non-fat milk solid content ... 3.0% pH value ... 4.0 (2) Manufacturing process Disperse the stabilizer in 50 times the amount of water, heat and dissolve it, then cool to 5 ° C .

 High-fructose corn syrup, lactic acid, and fragrance are dissolved in water.

After adding non-fat sweetened condensed milk and fermented milk to the stabilizer solution and mixing with stirring, is added and further mixing with stirring.

After performing homogenization treatment (150 kg / cm ² ), sterilize with a plate sterilizer, fill a glass bottle with hot pack,
After sterilization by overturning, cool.

The acidic milk drink obtained as described above was stored at 37 ° C. and evaluated by visual inspection and sensory inspection. The sensory test was performed by 10 panelists, and the mouth level was evaluated on a scale of 5 and the average score was calculated. The larger the number, the better the drinking. The tasting temperature was 5-10 ° C.

Sensory test evaluation standard = 1: Poor mouth (high viscosity, rough)
~ 5: 5 levels of good drinking (low viscosity, smooth).

In the visual inspection, the results of visual observation were evaluated according to the following evaluation criteria.

Visual inspection evaluation standard = 0: No precipitation is observed to 5: Precipitation is large, 6
Stages.

The results of the test are shown in Table 1.

As a result of the above test, it was proved that the example of the present invention using the enzyme pectin has a much better drinking mouth and less precipitation than the comparative example using the acidic hot water-extracted pectin. Was done.

-Acid milk drink-First, the acidified milk used as the raw material of an acid milk drink was manufactured.

(1) Acidified milk formulation and properties Acidified milk A having the formulation and properties shown in Table 2 below.
And B were produced.

(2) Process for producing acidified milk Non-fat dry milk is dispersed in water and heated to 80 ° C, as it is.
After holding for 30 minutes, it was cooled to 20 ° C.

After adding a predetermined amount of glucono delta lactone to the mixture and stirring well, the container is sealed and kept at 20 ° C. for 16 hours.

Crush the card generated in, and homogenize (15
0 kg / cm ² ) to homogenize, and then cool and store at 5 ° C.

(3) Mixing and Properties of Acid Milk Beverage Using the acidified milk A and B obtained in (2) above, an acid milk beverage was produced. Table 3 below shows the blending of the raw materials and the properties of the obtained acidic milk drink.

(4) Manufacturing process of acidic milk beverages Sugar and a stabilizer are mixed in powder, water is added to the powder to disperse it, and the mixture is heated to dissolve at 70 ° C and then cooled to 5 ° C.

After adding acidified milk to and mixing well, homogenize (150 kg / cm ² ).

Was sterilized by a plate sterilizer at 95 ° C for 15 seconds, then hot-packed in a glass bottle and cooled to obtain an acidic milk drink.

(5) Stability evaluation test of milk protein The stability of the milk protein of the acidic milk drinks according to Examples and Comparative Examples was compared and evaluated by the following test.

Precipitation amount measurement test: The acidic milk drink was stored at 37 ° C., 100 g was sampled, cooled to 5 ° C., and then centrifuged (3000 G) to measure the obtained wet precipitation amount. It can be said that the smaller the precipitation amount, the better the stability.

Visual inspection: After storing the acidic milk drink at 37 ° C, the precipitation state was observed and evaluated in the same manner as in the above example.

The test results are shown in Table 4 (precipitation measurement) and Table 5 (visual inspection).

From the above test results, it can be said that the examples of the present invention are acidic milk drinks having a smaller amount of precipitation and excellent stability as compared with the comparative examples. Further, the greater the non-fat milk solid content, the greater the difference in the amount of precipitation between the examples of the present invention and the comparative example,
In the case of the examples of the present invention, it can be seen that the pH value is high and the precipitation amount is small even when the amount of the stabilizer added is small.

-Acid Milk Beverage- (1) Formulation and Properties of Acid Milk Beverage An acid milk beverage having a composition shown in Table 6 below was produced. In addition,
As the fermented milk, one having a non-fat milk solid content of 18.0% and a pH value of 4.5 to 4.6 was used.

(2) Manufacturing process of acidic milk beverage A stabilizer is dispersed in 50 times the amount of water, heated and dissolved at 80 ° C, and then cooled to 10 ° C to obtain a stabilizer solution.

Isomerized sugar liquid sugar, lactic acid, flavor and water are mixed to obtain a syrup liquid.

After adding skimed and condensed milk and fermented milk to the stabilizer solution in (1) and stirring and mixing, the syrup solution in (1) is added and further mixed by stirring.

The mixture is subjected to homogenization treatment (150 kg / cm ² ), sterilized with a plate sterilizer, and hot packed in a glass bottle.

 After sterilization by overturning, it is cooled to obtain an acidic milk drink.

(3) Evaluation test of acidic milk drink After the obtained acidic milk drink was stored at 37 ° C for 30 days, the same visual inspection and sensory inspection as described above were performed.

The sensory test and the visual inspection were evaluated in the same manner as in the above-mentioned Examples and.

The test results are shown in Table 7.

Looking at the results of the above test, all of the examples of the present invention are
Compared to the comparative example, it has a better drinking mouth and less precipitation.
It can be seen that the acidic milk drink has excellent quality performance.

-Acid Milk Beverage- (1) Formulation and Properties of Acid Milk Beverage An acid milk beverage having a composition shown in Table 8 below was produced. In addition,
As the fermented milk, one having a non-fat milk solid content of 18.0% and a pH value of 4.5 to 4.6 was used.

(2) Manufacturing process of acidic milk beverage A stabilizer is dispersed in 50 times the amount of water, heated and dissolved at 80 ° C, and then cooled to 10 ° C to obtain a stabilizer solution.

Isomerized sugar liquid sugar, lactic acid, flavor and water are mixed to obtain a syrup liquid.

Fermented milk is added to the stabilizer solution in (1) and mixed with stirring, and then the syrup solution in (1) is added and further mixed with stirring.

The mixture was subjected to homogenization treatment (150 kg / cm ² ) and then filled in a glass bottle to obtain an acidic milk drink.

As can be seen from the above manufacturing process, the acidic milk drink is a live bacteria-type acidic milk drink that is consumed while lactic acid bacteria are alive.

(3) Evaluation test of acidic milk drink After the obtained acidic milk drink was stored at 5 ° C for 7 days, the same visual inspection and sensory inspection as described above were performed.

The test results are shown in Table 9.

From the results of the above test, it can be seen that the present invention is also useful for a live bacterium type acidic milk beverage.

〔The invention's effect〕

As described above, the acidic milk drink according to the present invention, as a protein stabilizer, by adding the high molecular weight enzyme-extracted pectin separated from the protopectin-containing plant tissue by the protopectin solubilizing enzyme, The acidic milk drink is highly stable and at the same time has a good stability and high quality performance.

In particular, in the acidic milk beverage using the conventional acidic hot water extracted pectin, at a pH value near the isoelectric point preferable as a beverage, the stability of the acidic hot water extracted pectin is poor,
A large amount of stabilizer had to be added, and as a result, the viscosity of the beverage was undesirably high and the mouth was poor, whereas according to the present invention, even at pH values near the isoelectric point, Since an acidic milk drink with high stability can be obtained by adding a relatively small amount of oxygen-treated pectin, the drinking mouth does not deteriorate, and the amount of stabilizer used is small, which is economical. Moreover, the enzyme-treated pectin in the present invention has a high viscosity even if it is contained in a large amount in a beverage,
Since the drinking mouth does not easily deteriorate, it is possible to provide an acidic milk drink that is much more stable and has a better drinking taste than conventional acidic milk drinks.

Claims (3)

[Claims] 1. An acidic milk drink to which enzyme-extracted pectin extracted from protopectin-containing plant tissue with protopectin solubilizing enzyme is added as a protein stabilizer. 2. The acidic milk drink according to claim 1, wherein the protopectin solubilizing enzyme is at least one of endopolygalacturonase and protopectin. 3. The protopectin solubilizing enzyme is produced by a yeast containing at least one of the genera Trichosporon, Galactomyces and Saccharomyces, or a bacterium containing the genus Bacillus. The acidic milk drink according to item 1 or 2.