JP3324775B2 - Acidic beverages containing protein - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein-containing acidic beverage which has an appropriate turbidity and does not produce any insoluble aggregates even when stored for a long period of time.

[0002]

2. Description of the Related Art Protein-containing acidic beverages have a rich taste in taste as well as nutritional value, and the demand has been greatly increased in recent years. However, the water solubility of a protein is significantly reduced under acidic conditions of about pH 3 from its isoelectric point, and thus such beverages tend to generate aggregates derived from the protein. The generation of agglomerates not only makes the appearance worse, but also makes the mouth feel unpleasant and lacks a refreshing sensation during drinking. Conventionally, various techniques have been developed to prevent the generation of aggregates of protein-containing beverages. In the method of adding a thickening agent such as gums or a saccharide to increase the viscosity or specific gravity to prevent the generation of a precipitate derived from a protein, the viscosity is increased and the refreshing feeling is lacking. In addition, the method of making the protein soluble so as to prevent the generation of suspended matter derived from the protein by extremely lowering the pH of the beverage results in a rich image in appearance because the acidity is too strong and almost transparent. I can't. Furthermore, a method of adding a sucrose fatty acid ester having an HLB of 13 or more is disclosed in
However, even with this method, protein aggregation cannot be completely prevented, and a small amount of protein aggregates may be generated during long-term storage.

[0003]

However, according to such a conventional technique, a protein-containing acidic beverage which has an appropriate turbidity and does not produce any insoluble aggregates even when stored for a long period of time has not been obtained.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies with the aim of obtaining a protein-containing acidic beverage which has a moderate turbidity and does not produce any insoluble aggregates even when stored for a long period of time. By adding a polyglycerol fatty acid ester having excellent water solubility and surface activity even under acidic conditions, it was found that the above problem could be solved.
The present invention has been reached. In other words, the present invention is 0.1 to 5.0.
Addition of 0.003-0.5% of a polyglycerin fatty acid ester having an HLB of 9 or more to an acidic beverage containing pH / 3.0 to 4.2 containing w / w% protein provides a refreshing feeling and a good mouthfeel. It is a protein-containing acidic beverage that has moderate turbidity and does not show any protein aggregation even during long-term storage.

Hereinafter, the protein-containing acidic beverage of the present invention will be described in detail. The protein in the protein-containing acidic beverage according to the present invention is an animal protein or a vegetable protein.In addition to pure protein, whole milk such as animal milk, soymilk, etc., and skim milk containing protein may be used. They may be used alone or as a mixture of two or more proteins. The protein content is preferably 0.1 to 5.0 w / w%. If it is 0.1% or less, the flavor peculiar to the protein is weak, and if it is 5.0% or more, the viscosity increases and the refreshing feeling is lacking.

The acidic beverage containing protein has a pH of 3.0 to 4.0.
2 is preferred. When the pH is 4.2 or more, a refreshing feeling is not obtained, and the flavor is not preferable. If the pH is 3.0 or less, the acidity is too strong, and the protein becomes soluble and almost transparent, so that a thick image cannot be obtained in appearance, which is not preferable. The pH is adjusted by an organic acid generated by fermentation of lactic acid bacteria or the like, or by addition of an organic acid such as lactic acid or citric acid or an organic acid salt such as sodium citrate or a combination thereof.

[0007] The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin and a saturated or unsaturated fatty acid, and a polyglycerin fatty acid ester having an HLB of 9 or more is used. Polyglycerol fatty acid esters having an HLB of 9 or more have high water solubility even under acidic conditions,
Has excellent surface activity. It is considered that the dispersing power of the polyglycerin fatty acid ester inhibits the binding of proteins to each other to prevent protein aggregation, or that the micelles of the polyglycerin fatty acid ester solubilize the insolubilized protein. Polyglycerol fatty acid esters having an HLB of less than 9 have low water solubility and cannot prevent protein aggregation for a long time. The amount of polyglycerin fatty acid ester added is 0.003-0.5w
/ W%, preferably 0.01% to 0.1%. If the added amount of the polyglycerin fatty acid ester is less than 0.003%, there is no effect of preventing the generation of aggregates, and if it is 0.5% or more, it is not economical and adversely affects the flavor, which is not preferable.

The polyglycerin fatty acid ester may be added at any time. However, in the case of heat sterilization, heating promotes protein aggregation, and the effect of adding polyglycerin fatty acid ester after the aggregation is produced. Is weak, it is desirable to add a polyglycerin fatty acid ester before heat sterilization.

The protein-containing acidic beverage of the present invention includes, in addition to proteins, organic acids, and polyglycerol fatty acid esters, sweeteners such as sucrose, fructose, and glucose, various juices, flavors, and pigments, depending on the intended beverage. Are added as necessary. In addition, sucrose fatty acid esters have a property of becoming cloudy in an acidic aqueous solution, and this property is used to enhance the turbidity of the protein-containing acidic beverage of the present invention, for example, within a range in which sucrose fatty acid ester precipitates do not occur. Sucrose fatty acid esters may be added.

[0010]

Test Example 1 Next, Test Example 1 was performed to examine the effects of polyglycerin fatty acid esters having different HLBs. Skim milk powder 1.00% Sucrose 10.00% Polyglycerin fatty acid ester 0.05% Citric acid 0.10% Lactic acid 0.10% Water 88.75% Total 100.00% Protein-containing acidic beverage with the above formulation Prepared. It had a pH of 3.5. Each solution was filled in a glass container, sterilized by heating at 80 ° C for 10 minutes, and then heated to 25 ° C.
For 3 months, and the occurrence of aggregates was observed. The results are shown below. As can be seen from Test Example 1, polyglycerol fatty acid esters having an HLB of 9 or more have prevented the generation of aggregates for a long period of time. Hereinafter, the present invention will be described in more detail with reference to examples.

[0011]

Example 1 6.0 g of skim milk powder, 100.0 g of sucrose and SY Glister MSW-750 (Sakamoto Yakuhin Kogyo Co., Ltd.)
Decaglycerin monostearate, HLB 13.4,
0.5 g of an emulsifier having a pure content of 40% was dissolved in about 100 g of water. 1.5 g of citric acid and 0.1 g of sodium citrate were dissolved in about 500 g of water, and 50.0 g of fermented milk (non-fat milk solid content: 8%, lactic acidity: 2.2%) was added and dissolved first. Skim milk powder and an aqueous solution of sucrose and an emulsifier were added. Add lemon flavor 0.5g and add water to make the total amount 100
0 g. This beverage was sterilized at 95 ° C. for 1 minute and filled in a glass container. This was stored at 25 ° C. for 6 months, but no aggregates were observed and the flavor was good.

[0012]

Example 2 16.0 g of skim milk powder and 100.0 g of sucrose
And SY Glister TS-750 (Sakamoto Pharmaceutical Co., Ltd.)
Decaglycerin tristearate, HLB 10.0)
0.5 g was dissolved in about 200 g of water. After mixing 50.0 g of fermented milk (solid content of non-fat milk, 8% of lactic acidity: 2.2%), 20 g of 5-fold concentrated lemon juice and about 500 g of water, an aqueous solution of skim milk and sucrose and an emulsifier previously dissolved are mixed. Was added. Add lemon flavor 1.0g and add water to make the total amount 1
000 g. This beverage was sterilized at 95 ° C. for 1 minute and filled in a glass container. This was stored at 25 ° C. for 6 months, but no aggregates were observed and the flavor was good.

[0013]

Example 3 130.0 g skim milk (non-fat milk solid content 8%)
100.0 g of sucrose and SY Glister MS-500
0.2 g (Hexaglycerin monostearate, HLB 11.6, manufactured by Sakamoto Pharmaceutical Co., Ltd.) was dissolved. 2 g of citric acid and 0.2 g of sodium citrate were dissolved in water, and a solution prepared by dissolving sucrose and an emulsifier in skim milk prepared above was added. 40 g of 5-fold concentrated apple juice and 1.0 g of apple flavor were added, and water was added to bring the total amount to 1000 g. The beverage was filled in a glass container and sterilized by heating at 80 ° C. for 10 minutes. This was stored at 25 ° C. for 6 months, but no aggregates were observed and the flavor was good.

[0013]

Comparative Example 1 SY Glister MSW-750 was replaced with HLB1
An acidic beverage was prepared in the same manner as in Example 1 except that the sucrose fatty acid ester of No. 6 was used. When this was stored at 25 ° C., generation of aggregates was observed in 2 months.

[0014]

Comparative Example 2 An acidic beverage was prepared in the same manner as in Example 2 except that SY Glister TS-750 was replaced with SY Glister MS-310 (tetraglycerin monostearate, HLB 8.6, manufactured by Sakamoto Pharmaceutical Co., Ltd.). . When this was stored at 25 ° C., generation of aggregates was observed in 2 months.

[0015]

The protein-containing acidic beverage of the present inventor has a moderate turbidity, does not produce any insoluble aggregates even when stored for a long period of time, has a refreshing feeling, and has a good flavor. It is something.

Continuation of the front page (56) References JP-A-2-261366 (JP, A) JP-A-62-223972 (JP, A) JP-A-58-22018 (JP, A) (58) Fields studied (Int .Cl. ⁷ , DB name) A23L 2/00-2/84

Claims (1)

(57) [Claims] 1. An acidic beverage containing 0.1 to 5.0 w / w% protein and having a pH of 3.0 to 4.2, comprising HLB9
The above polyglycerin fatty acid ester is 0.003 to
An acidic beverage containing protein, which is added at 0.5 w / w%.