JP2018050619A - Lactic beverage and method for producing the same - Google Patents

Abstract

An object of the present invention is to provide a milk beverage and a method for producing the same, which has a high non-fat milk solid content concentration and does not cause aggregation even in a heat sterilization process. A milk beverage having a non-fat milk solid content of 1.2% by mass or more, a sugar content of 1 to 8 (° Brix), and a pH of 3.7 to 4.2 is used. [Selection figure] None

Description

  The present invention relates to a dairy beverage and a method for producing the same.

A dairy beverage containing milk components is characterized by a rich taste. One of the problems in dairy beverages is the suppression of milk protein aggregation and precipitation that occurs during long-term storage.
For example, in Patent Document 1 (Patent No. 3313104), in order to suppress aggregation and precipitation of milk protein suspended particles, in a method for producing a milk-containing acidic beverage containing milk and soybean dietary fiber, pectin and acidulant are used. The points to be added in a specific order are described.
Further, Patent Document 2 (Patent No. 2928729) includes a specific content of ovarian milk solids, a specific content of milk fat, a specific concentration of ethyl alcohol, an organic acid, a sweetener, a specific pH, and a specific content. It is described that alcohol-containing acidic milk drinks having a light absorbency of 1 are clear and free from browning of the solution and aggregation / precipitation of milk proteins even when stored for a long period of time, and are excellent in refreshing feeling. .

Japanese Patent No. 3313104 Patent No. 2928729

The inventors of the present application have produced a mass production of a dairy beverage having a high non-fat milk solid content concentration. As a result, agglomeration occurs in the heat sterilization process, and the foreign matter mixing prevention filter is frequently clogged. I found out.
Patent Documents 1 and 2 disclose a technique for suppressing aggregation and precipitation of milk protein during long-term storage, but the occurrence of aggregation in the heat sterilization process is not recognized, and a solution is also shown. Not.
Therefore, an object of the present invention is to provide a milk beverage and a method for producing the same that have a high non-fat milk solid content concentration and do not cause aggregation even in the heat sterilization step.

The present inventors have found that by adopting a specific sugar content and a specific pH, aggregation in the heat sterilization step can be suppressed even when the nonfat milk solid content concentration is high. That is, the present invention includes the following matters.
[1] A dairy beverage containing a milk component, having a non-fat milk solid content of 1.2% by mass or more, a sugar content of 1 to 8 (° Brix), and a pH of 3.7 to 4. A milk-based beverage that is 2 and does not contain pectin.
[2] The dairy drink according to [1], wherein the acidity in terms of citric acid is 0.1 to 0.4% by mass.
[3] The dairy beverage according to [1] or [2] above, containing 0.1 to 0.3% by mass of a stabilizer.
[4] The dairy beverage according to [3], wherein the stabilizer contains soybean polysaccharide.
[5] The dairy drink according to any one of [1] to [4], which is a non-carbonated drink.
[6] The dairy drink according to any one of [1] to [5], which is a non-alcoholic drink.
[7] The dairy drink according to any one of [1] to [6], which is a straight drink.
[8] A step of preparing a milk beverage, a step of heat sterilizing the milk beverage, a step of passing the milk beverage through a filter simultaneously with or after the step of heat sterilization, Dairy beverage having a non-fat milk solid content of 1.2% by mass or more, a sugar content of 1 to 8 (° Brix), and a pH of 3.7 to 4.2 and containing no pectin Manufacturing method.
[9] The production method according to [8], wherein the milk beverage has an acidity in terms of citric acid of 0.1 to 0.4% by mass.
[10] The production method according to [8] or [9], wherein the dairy beverage contains 0.1 to 0.3% by mass of a stabilizer.
[11] The production method according to any one of [8] to [10], wherein the milk beverage is a non-carbonated beverage.
[12] The production method according to any one of [8] to [11], wherein the dairy beverage is a non-alcoholic beverage.

  ADVANTAGE OF THE INVENTION According to this invention, it has a high non-fat milk solid content density | concentration, and also provides the milky drink which does not generate | occur | produce also in a heat sterilization process, and its manufacturing method.

  The dairy beverage according to the present invention contains a milk component, has a non-fat milk solid content (SNF; solid-not-fat) of 1.2% by mass or more, and has a sugar content of 1 to 8 (° Brix). The pH is 3.7 to 4.2. According to such a dairy beverage, it is possible to prevent agglomeration during heat sterilization even though it contains non-fat milk solids with a high content of 1.2% by mass or more. Thereby, clogging of the filter can be prevented.

(Milk component)
A milk component should just contain non-fat milk solid content, The origin and the form of a raw material are not limited. For example, the milk component may be derived from either animal milk or vegetable milk. Examples of animal milk include cow milk, goat milk, sheep milk, and horse milk. Examples of plant milk include soy milk. Among these, milk is preferable in terms of flavor and easy availability.
Examples of the raw material form of the milk component include full milk, skim milk, whey, milk protein concentrate, butter milk powder, non-sugar condensed milk, defatted condensed milk, full fat sweetened condensed milk, fresh cream, and fermented milk. Can be mentioned. Milk reduced from powdered milk or concentrated milk can also be used. Among these, raw milk and skim milk powder are preferable, and skim milk powder is more preferable. Moreover, as a milk raw material, a single type of raw material may be used, or a plurality of types of raw materials may be used.

Content of non-fat milk solid content in a drink is 1.2 mass% or more. When the non-fat milk solid content is contained at such a content, aggregation during heat sterilization tends to be a problem, but according to this embodiment, the sugar content and pH become specific values as described above. So that the problem is solved. The content of non-fat milk solids in the beverage is preferably 1.2 to 3.9% by mass, more preferably 1.2 to 2.9% by mass, and still more preferably 1.2 to 1.9% by mass. It is.
The milk fat content in the beverage is preferably 1.0 w / w% or less, more preferably 0.7 w / w% or less.

(PH)
The pH of the beverage according to the present invention is 3.7 to 4.2, preferably 3.7 to 4.0. If the pH is in such a range, the occurrence of aggregation during heat sterilization can be prevented.

(acidity)
The citric acid equivalent acidity of the beverage according to the present invention is preferably 0.1 to 0.4% by mass, more preferably 0.1 to 0.3% by mass. The acidity in terms of citric acid can be calculated, for example, based on the acidity measurement method defined in Japanese Agricultural Standards for Fruit Drinks (December 24, 2013, Agriculture and Water Notification No. 3118).

  The pH and citric acid equivalent acidity of the beverage can be adjusted by adding, for example, a sour agent and fruit juice. Examples of the acidulant include organic acids such as lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, and fumaric acid, inorganic acids such as phosphoric acid, and salts thereof. Examples of the fruit juice include citrus fruit juices such as orange, lemon, and grapefruit. Moreover, when using fermented milk as a raw material, pH of a dairy drink can also be adjusted by adjusting the fermentation degree of the fermented milk. As these pH adjustment methods, a plurality of methods may be used in combination.

(sugar content)
The sugar content of the beverage according to the present invention is 1 to 8 (° Brix). Preferably, the sugar content is 4 to 7 (° Brix). When the sugar content is in such a range, the occurrence of aggregation during heat sterilization can be prevented.
The sugar content is an indication of a refractometer for sugar at 20 ° C., and can be, for example, the solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).

The sugar content can be adjusted, for example, by adding a sugar content adjusting agent or a high sweetness degree sweetener.
Examples of the sugar content adjusting agent include sugars such as sucrose, maltose, fructose, glucose, fructose glucose liquid sugar, oligosaccharide; sugar alcohols such as erythritol, maltitol, xylitol; and dietary fibers such as indigestible dextrin. Saccharose or fructose dextrose liquid sugar is more preferable.
Examples of the high-intensity sweetener include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate, advantame, neotame and thaumatin.

(Stabilizer)
The beverage according to the present invention may contain a stabilizer. Examples of the stabilizer include soybean polysaccharide, pectin, carboxymethylcellulose (CMC), gellan gum, guar gum, tara gum, modified starch, and xanthan gum, and these may be used alone or in combination of two or more. it can. Preferably, soybean polysaccharide is used as a stabilizer.
Soy polysaccharides are polysaccharides extracted and purified from okara that is a by-product in the manufacturing process of soybean products, so long as they are derived from the carboxyl group of galacturonic acid and are negatively charged under acidic conditions. good.
By using a stabilizer, aggregation during heat sterilization can be prevented more reliably.
However, in the present invention, since the occurrence of aggregation is suppressed by the sugar content and pH, aggregation can be prevented without using a large amount of stabilizer.
When using a stabilizer, the content of the stabilizer in the beverage is 0.1 to 0.3% by mass, preferably 0.15 to 0.27% by mass.

(Other ingredients)
In the drink which concerns on this invention, other components can be suitably contained as needed in the range which does not impair the effect of this invention other than said each component. Examples of other components include vitamins, minerals, fragrances, and pigments. Examples of vitamins include vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, niacin and the like. Examples of the mineral include calcium, sodium, potassium, and magnesium. Examples of the pigment include carotene, anthocyanin, gardenia, marigold, caramel, and synthetic colorant.

The beverage according to the present invention is preferably a straight beverage (a beverage that can be consumed as it is without dilution).
The beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage, but is preferably a non-alcoholic beverage.
The beverage according to the present invention may be a carbonated beverage or a non-carbonated beverage, but is preferably a non-carbonated beverage.

Next, an example is given and demonstrated about the manufacturing method of the drink concerning the present invention.
Reduced skim milk powder solution and soybean polysaccharide aqueous solution are added to fructose glucose liquid sugar (55% isomerized sugar) and stirred uniformly. Further, an aqueous lactic acid solution and an aqueous citric acid solution are added and sufficiently stirred. Next, after adding ion-exchanged water, the pH is adjusted by adding trisodium citrate aqueous solution or the like as necessary. Furthermore, the density | concentration of various components is adjusted for the whole quantity using ion-exchange water. The obtained preparation liquid is sterilized by heating, and subjected to a foreign matter mixing prevention filter (20 to 200 mesh) during or after the heat sterilization, hot-packed into a can, and water-cooled to room temperature. Thereby, the milky drink which concerns on this invention can be obtained. In a normal dairy beverage, for example, the aggregate gradually accumulates when continuously produced for 5 to 72 hours under heat sterilization conditions at 80 to 130 ° C. Accumulation can be suppressed.

[Example]
According to the following procedures, a plurality of samples having different sugar levels, non-fat milk solid contents, pH, acidity (citric acid equivalent acidity), and soybean polysaccharide contents were prepared.

(Example 1)
To 930 g of fructose glucose liquid sugar (55% isomerized sugar), 540 g of a 25% by mass reduced skim milk solution and 670 g of a 3% by mass soy polysaccharide aqueous solution were added and stirred uniformly. Further, 35.1 g of 50% by mass lactic acid and 15.9 g of citric acid were added and sufficiently stirred. Subsequently, the total amount was adjusted to 9.5 kg using ion-exchanged water, and then the pH was adjusted to 3.8 with a 10% by mass trisodium citrate aqueous solution (hereinafter abbreviated as triNatric acid aqueous solution). Subsequently, a preparation solution was prepared using ion exchange water with a total amount of 10 kg. After the obtained preparation liquid was sterilized by heating, it was hot-packed in a 190 ml can and cooled to room temperature to obtain a container-packed milk beverage according to Example 1. In addition, since skim milk powder was used, the milk fat content in a drink was substantially zero.

(Examples 2 to 19)
By the same procedure as in Example 1, the container-packed milk beverages according to Examples 2 to 19 were obtained. However, the sugar content, non-fat milk solid content, citric acid content, pH, and soy polysaccharide content are respectively determined according to fructose glucose liquid sugar, reduced skim milk, citric acid and lactic acid, tri-Na citric acid aqueous solution, and soy polysaccharide. It changed by adjusting the addition amount of saccharides aqueous solution.

(Acceleration test of cohesiveness)
The container-packed milk beverages according to Examples 1 to 19 obtained were heated at 110 ° C. for 300 minutes. After heating, the container was cooled to water and brought to room temperature, and the container was tilted 10 times to make it uniform. Thereafter, the entire content liquid was transferred to a glass transparent beaker having an appropriate size and allowed to stand at room temperature for 4 hours. The height of the precipitate after 4 hours was measured, and a value obtained by dividing the height of the precipitate by the height of the content liquid was defined as “precipitation rate”.
Moreover, after heating and water cooling to room temperature, the container was tumbled 10 times or more to make it uniform, and the entire content liquid was opened in a glass transparent beaker of an appropriate size. The particle size distribution of the agglomerates of the content liquid in a uniform state was measured using a particle size distribution measuring device (model LA-920, manufactured by Horiba, Ltd.), and the median diameter was determined.

(Consideration of results)
The results are shown in Tables 1-6. The sugar content, citric acid content, and pH are measured values.
As shown in Table 1, when Example 1 and Example 2 were compared, no precipitation occurred in Example 2 where the nonfat milk solid content was less than 1.2% by mass (precipitation rate: 0.0%). In contrast, in Example 1, precipitation occurred. From this, it can be understood that when the non-fat milk solid content exceeds 1.2% by mass, aggregation tends to occur during heat sterilization.
As shown in Table 2, when Examples 3 to 5 were compared, precipitation occurred in Example 3, whereas precipitation did not occur in Examples 4 and 5. That is, even when the non-fat milk solid content exceeds 1.2% by mass, the occurrence of precipitation was suppressed when the sugar content was 1 to 8 (° Brix).
Moreover, as described in Table 3, it was confirmed that the occurrence of precipitation was suppressed when the pH was in the range of 3.7 to 4.2 (Examples 8 and 9).

As shown in Table 4, when the sugar content is about 9 (° Brix), by increasing the content of soybean polysaccharide as a stabilizer, the particle size can be reduced and the precipitation rate can be reduced. However, it was found that about 0.3% by weight stabilizer was required as described in Example 13 to eliminate the occurrence of precipitation.
On the other hand, as described in Table 5, when the pH is 3.7 to 4.2 and the sugar content is in the range of 1 to 8 (° Brix), the content of soybean polysaccharide is Even when the content was reduced to 0.14% by mass (Example 17), the occurrence of precipitation could be prevented. That is, according to the present invention, it is possible to prevent the occurrence of aggregation during heat sterilization without using a large amount of stabilizer.

  Also, as described in Table 6, when Example 18 and Example 19 are compared with Example 3, the precipitation rate is decreased by reducing the acidity, and in Example 19 where the acidity is 0.16% by mass, precipitation is reduced. The rate was 0%. However, when Example 19 was compared with Example 14, Example 14 had a much smaller particle size. That is, according to the present invention, it is confirmed that the particle diameter can be further reduced even under a low acidity condition by setting the pH to 3.7 to 4.2 and the sugar content to 1 to 8 (° Brix). It was done.

(Example 20)
A beverage according to Example 20 was prepared using the same procedure as in Examples 1-19. However, pectin was added as a stabilizer in addition to soybean polysaccharide. The obtained beverage was subjected to a cohesive acceleration test in the same manner as in Examples 1 to 19. Table 7 shows the measurement results of the composition and cohesiveness of the beverage according to Example 20.

  Comparing Example 20 and Example 4 (see Table 2), the beverage of Example 4 containing soy polysaccharide and not containing pectin is more precipitated than the beverage of Example 20 using pectin and soy polysaccharide together. The rate was low and the median diameter was small.

Claims (12)

A dairy beverage containing milk ingredients,
The non-fat milk solid content is 1.2% by mass or more,
The sugar content is 1-8 (° Brix),
pH is 3.7-4.2,
Milk drink that does not contain pectin.   The dairy drink according to claim 1, wherein the acidity in terms of citric acid is 0.1 to 0.4 mass%.   The dairy drink according to claim 1 or 2, comprising 0.1 to 0.3% by mass of a stabilizer.   The dairy drink according to claim 3, wherein the stabilizer contains soybean polysaccharide.   The dairy drink according to any one of claims 1 to 4, which is a non-carbonated drink.   The dairy drink according to any one of claims 1 to 5, which is a non-alcoholic drink.   The dairy drink according to any one of claims 1 to 6, which is a straight drink. Preparing a dairy beverage;
Heat sterilizing the milk beverage;
A step of allowing the milky beverage to pass through a filter simultaneously with or after the heat sterilization step,
The dairy beverage is
1.2% by weight or more non-fat milk solids,
Having a sugar content of 1-8 (° Brix) and a pH of 3.7-4.2,
Does not contain pectin,
A method for producing a dairy beverage.   The manufacturing method of Claim 8 whose acidity of citric acid of the said dairy drink is 0.1-0.4 mass%.   The manufacturing method of Claim 8 or 9 in which the said dairy drink contains a 0.1-0.3 mass% stabilizer.   The manufacturing method in any one of Claims 8-10 whose said dairy drink is a non-carbonated drink.   The manufacturing method in any one of Claims 8-11 whose said dairy drink is a non-alcoholic drink.