JPH0686633A - Protein-containing acidic drink - Google Patents

Abstract

PURPOSE:To provide a protein-containing acidic drink containing a specific amount of a specific polyglycerol fatty acid ester and free from the problem of coagulation, separation and precipitation caused by protein. CONSTITUTION:This acidic drink is produced by adding 0.005-0.2wt.% of a polyglycerol fatty acid ester having an HLB of >=8 and a polymerization degree of 6-10 (e.g. monoester of polyglycerol and a saturated fatty acid such as palmitic acid or an unsaturated fatty acid such as oleic acid) to an acidic drink comprising a fermented milk having pH of <=4.5 and a milk solid content of 0.1-5wt.%.

Description

Detailed Description of the Invention

[0001]

[Object of the Invention]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein-containing acidic beverage such as a lactic acid bacterium beverage, and particularly to protein aggregation, separation,
It concerns beverages without precipitation.

[0002]

BACKGROUND OF THE INVENTION In recent years, along with the growing demand for various beverages,
Consumption of protein-containing acidic beverages is also expanding. However, proteins are unstable under acidic conditions,
Aggregates are likely to be generated, which causes discomfort in the mouth during drinking and reduces the value as a beverage by half.
Therefore, in the past, attempts were made to prevent the formation of aggregates by increasing the viscosity and specific gravity by using high molecular weight polysaccharides such as gelatin, pectin, and CMC, but this could not be achieved. Further, a production method for preventing protein aggregates by using a sucrose fatty acid ester having an HLB of 13 or more (Japanese Patent Publication Sho 59)
-41709) or a method of enhancing the stability of a coffee beverage or the like by using a polyglycerin fatty acid ester and a stabilizer such as carrageenan (Japanese Patent Publication No. 2-261366).
However, the former cannot completely prevent the agglomerates of fermented milk, and the latter also increases the reactivity between the proteins of the fermented milk and the stabilizer under an acidity of pH 4.5 or less, resulting in agglomeration and aggregation. There was a problem of increasing precipitation.

[0003]

[Technical Items Attempted to Develop] The present invention has been made in view of such a background, and a protein-containing acidic beverage intended to solve problems such as aggregation, separation, and precipitation of an acidic beverage using fermented milk Is an attempt to develop.

[0004]

[Constitution of the invention]

[Means for Achieving the Object] That is, the protein-containing acidic beverage of the present invention has a milk solid content of fermented milk of 0.1 to 5% by weight,
In acidic beverages with a pH of 4.5 or less, the polyglycerin fatty acid ester having an HLB of 8 or more and a polymerization degree of 6 to 10 is 0.0.
It is characterized by being added in an amount of 05 to 0.2% by weight, and is intended to achieve the above object.

The constitutional requirements of the present invention will be specifically described below. First, the protein-containing acidic beverage of the present invention, whether animal or vegetable, includes, for example, pure protein, whole milk, skim milk, and the like, and also includes a mixture of two or more proteins. Of these, the present invention particularly targets acidic beverages having a milk solid content of 0.1 to 5% by weight and a pH of 4.5 or less. This is because when the solid content of milk is 0.1% or less, there is no so-called richness in terms of flavor and when it is 5% or more, the viscosity is high and the refreshing feeling is lacking. The pH of 4.5 or less is, for example, a condition under which an organic acid is produced by fermentation of lactic acid bacteria, and under this condition, it can be adjusted according to the taste of the acidic beverage. Incidentally, the pH can be adjusted by an organic acid produced by fermentation conditions or an acidulant such as lactic acid.

Next, the polyglycerin fatty acid ester will be described. These are mono-, di-, or triesters of polyglycerin and saturated fatty acids such as palmitic acid and stearic acid or unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid. In addition to simple esters such as tristearin, mixed glycerides
eride). In the present invention, such polyglycerin fatty acid ester having a polymerization degree of 6 to 10 and an HLB of 8 or more is applied. HLB is a balance between hydrophilicity and hydrophobicity, and indicates whether the emulsifier has a tendency toward water or oil. The polyglycerin fatty acid ester having an HLB of 8 or more has a property close to that of water and exhibits a property of being easily compatible with proteins. The amount of polyglycerin fatty acid ester added is 0.005 to 0.2% by weight. This is because the addition of 0.005% by weight or less cannot prevent the generation of aggregates, and conversely, the addition of 0.2% by weight or more causes precipitation of the polyglycerin fatty acid ester itself.

The components of the protein-containing acidic beverage of the present invention are as described above, but other sweeteners such as sucrose and fructose, fruit juices, flavors, oils and fats, pigment components, carbon dioxide and the like are added as necessary. You may. The beverage of the present invention contains a concentrated beverage that is diluted with water or the like when drinking.

[0008]

【Example】

Example 1 Fermented milk (milk solid content 20%, lactic acid degree 1.0%) 15% weight, sugar 7% by weight, oligosaccharide 4% by weight and HLB in water
Add 0.03% of polyglycerin fatty acid ester 13 to make sugar and emulsifier solution. Add 0.1% of fragrance to it and adjust to PH4.2 with 50% lactic acid solution, total 100%
And Warm up to 92 ° C with a plate sterilization machine, 85
Homogenize at 150 kg / cm ^{2 at} ℃ and fill the container. It is sterilized at 95 ° C. for 15 minutes and cooled.

Example 2 Fermented milk (milk solid content 20%, lactic acid acidity 1.0%) 15% by weight, sugar 10% by weight and HLB11 polyglycerin fatty acid ester 0.03% were added to water to prepare a sugar and an emulsifier. Make a solution. Add 0.20 / 2% of fragrance and 1% of strawberry juice to pH 3.8 with 50% lactic acid solution, total 100%
And Warm up to 92 ° C with a plate sterilization machine, 85
Homogenize at 150 kg / cm ^{2 at} ℃ and fill the container. It is sterilized at 95 ° C. for 15 minutes and cooled.

[0010]

The protein-containing acidic beverages of Examples 1 and 2 were stored at room temperature for 120 days. as a result,
In Example 1, there was no aggregation, and there was no precipitation, and the lactic acid bacterium drink had a refreshing mouthfeel. In addition, Example 2 was also a lactic acid bacterium beverage with no aggregation and precipitation and a refreshing mouthfeel.

Further, a test product for confirming the effect of the present invention was prepared in the following manner. Experimental Example Fermented milk (21% by weight of skim milk powder was added to 79% by weight of water, dissolved by heating, sterilized at 90 to 95 ° C for 15 minutes, cooled, and fermented at 38 ° C for 24 hours using Lactobacillus bulgaricus. 20 milk solids having a lactic acid content of 1.2% by weight
25% by weight), 9% by weight of sugar, and 0.05% by weight of emulsifiers different in HLB, and adjusted to a predetermined pH with a 50% lactic acid solution, and adjusted to 100% by weight with water.
The PH at this time was 4.2. Next, heat and stir to 90 ° C, sterilize, and homogenize at 85 ° C (150 kg / cm ² )
To do. This is filled in a container and sterilized at 90 ° C. for 15 minutes. The results of observing the state of this test product are shown below.

Emulsifier HLB state Polyglycerin fatty acid ester not added + Id 2.6 + Id 4.5 + Id 7.0 + Id 9.0 − Id 11.6 − Id 13.5 − Id 16.0 − Sho Sugar fatty acid ester 3.0 + Same as above 5.0 + Same as above 7.0 + Same as above 9.0 + Same as above 11.0 + Same as above 13.0 + Same as above 13.0 + Same as above 19.0 + (Meaning of symbols in the table +: With aggregation −: (No aggregation)

From the results of this experiment, it was possible to prevent aggregation of the lactic acid bacterium beverage by using an emulsifier having a polyglycerin fatty acid ester of HLB 8 or higher. Therefore, according to the present invention,
Without protein aggregation, separation or precipitation
It was possible to produce a lactic acid bacterium beverage with a good taste and good appearance that could not be prevented by conventional stabilizers and other emulsifiers.

Claims (1)

[Claims] 1. A fermented milk having a milk solid content of 0.1 to 5% by weight and a pH of 4.5 or less, an HLB of 8 or more and a degree of polymerization of 6 to 10 of polyglycerin fatty acid ester is 0.005 to 0. A protein-containing acidic beverage characterized by being added at 2% by weight.