JPH08280366A - Stabilizer, and acidic milk beverage and lactobacillus beverage using the same - Google Patents

Abstract

PURPOSE: To obtain a stabilizer capable of preventing beverages from developing both precipitation and supernatant segregation, and to obtain a sophisticated acidic milk beverage and a lactobacillus beverage each having favorable turbidity by using the stabilizer. CONSTITUTION: This stabilizer comprises (A) 100 pts.wt. of a carboxymethylcellulose sodium salt 0.7-0.9 in etherification degree and 50-500mpa.s anhydride viscosity at 2% concentration and (B) 5-20 pts.wt. of a carboxymethylcellulose sodium salt 0.5-0.65 in etherification degree and 50-1000mpa.s anhydride viscosity at 2% concentration. The objective acidic milk beverage or lactobacillus beverage each added with this stabilizer contains 0.1-7.0wt.% of fatless milk solid, respectively.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milk drink such as fruit milk and a lactic acid bacterium drink, and a stabilizer for obtaining a high quality milk drink, an acidic milk drink and a lactic acid bacterium drink using the same.

[0002]

2. Description of the Related Art Generally, milky beverages such as acid milk beverages such as fruit milk and lactic acid bacteria beverages are clouded due to milk solids contained therein, and the degree of turbidity (shading) of milk is Affects the quality of sex drinks. Therefore, it can be said that a milky beverage having a higher white turbidity has a higher milk solid content and a higher sense of quality.

[0003]

However, if the white turbidity is made strong, that is, if the milk solid content is set to be large in order to obtain a high-class feeling, precipitation of the milk solid content will occur. Therefore, it can be said that good turbidity and emulsion stability (prevention of precipitation of milk protein and prevention of separation of supernatant liquid) have a contradictory relationship.

In order to obtain the above emulsion stability, a sodium salt of carboxymethyl cellulose ether (hereinafter referred to as "CMC") has been conventionally used as a stabilizer in acidic milk drinks and lactic acid bacteria drinks. However, although the conventional CMC formulation can prevent the precipitation of milk proteins, it has a problem that the supernatant liquid is separated. Therefore, set a large amount of milk solids,
Since it is difficult to increase the white turbidity, the conventional one is insufficient in terms of the degree of white turbidity, and it is the current situation that an acidic milk drink and a lactic acid bacterium drink having a high-grade feeling have not been obtained.

The present invention has been made in view of such circumstances, and a stabilizer capable of preventing both precipitation and separation of a supernatant liquid, and a high-grade feeling having good turbidity by using the stabilizer. The purpose of the present invention is to provide acidic milk drinks and lactic acid bacterium drinks.

[0006]

In order to achieve the above object, the present invention comprises the following components (A) and (B), and the blending amount of the above component (B) is the above (A). The first gist is a stabilizer set in a range of 5 to 20 parts by weight with respect to 100 parts by weight of the components. (A) A sodium salt of carboxymethyl cellulose ether having a degree of etherification of 0.7 to 0.9 and a 2% anhydrous viscosity of 50 to 500 mpa · s. (B) A sodium salt of carboxymethyl cellulose ether having a degree of etherification of 0.5 to 0.65 and a 2% anhydride viscosity of 50 to 1000 mpa · s.

Secondly, an acidic milk drink containing 0.1 to 7.0% by weight of non-fat milk solids and containing the above stabilizer is used.
The third gist is a lactic acid bacterium beverage containing the above stabilizer.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION That is, in order to obtain sufficient white turbidity and to obtain the contradictory effect of preventing precipitation of milk protein and occurrence of separation of supernatant, the present inventors have decided to use acid milk beverages and lactic acid bacteria beverages. Researches have been repeated centering on the added emulsion stabilizer. And, as a result of trying various emulsion stabilizers,
As a stabilizer, as described above, the degree of etherification is different.
It has been found that the use of a combination of CMC [(A) component and (B) component] in a specific ratio produces the above-mentioned conflicting effects, and a high-quality acidic milk drink and lactic acid bacterium drink can be obtained. The present invention has been reached.

Next, the present invention will be described in detail.

The dairy drinks targeted by the present invention are acidic dairy drinks and lactic acid bacterium drinks. And both the said acidic milk drink and the lactic acid bacteria drink are obtained by adding the said special stabilizer. This special stabilizer is the greatest feature of the present invention, and by using this special stabilizer, the above effects (sufficient white turbidity and prevention of precipitation of milk protein and separation of supernatant) are obtained. .

In the present invention, the acidic milk drink is obtained by adding a dairy product, an acidic substance, and a special stabilizer to the dairy product. In the present invention, the acidic milk drink refers to a drink prepared by adjusting the acidity of raw milk, milk or special milk or a dairy product using these as raw materials.

On the other hand, in the present invention, the lactic acid bacterium beverage is
Milk or dairy product is fermented with lactic acid bacteria or yeast and made into a paste or liquid form as a main raw material, and water is added to this to dilute the beverage. The component specifications are that non-fat milk solid content is 3.0% by weight (hereinafter abbreviated as “%”) or less, and the number of lactic acid bacteria is 1 million or more (per 1 cc). to this,
As additives, dispersion stabilizers, sugars, fruit juices, preservatives and the like are appropriately blended. In addition, in the above lactic acid bacterium beverage, as a rule, a certain number or more of lactic acid bacteria must be active, but sterilized products obtained by sterilization after fermentation of lactic acid bacteria are also targeted.

Examples of the above dairy products (both acidic milk drinks and lactic acid bacterium drinks) include skim milk powder, skim milk, skimmed and condensed milk, whey and the like. Alternatively, instead of these, milk, full-fat sweetened condensed milk, full-fat unsweetened condensed milk, or milk fat containing full-fat lactose may be used. The acid milk drink of the present invention is intended for milk drinks in which the non-fat milk solid content is set in the range of 0.1 to 7.0%. That is, when the non-fat milk solid content is less than 0.1%, it cannot be called a so-called milk drink, and when it exceeds 7.0%, it is not a so-called drink and the yogurt state is obtained. Furthermore, in the acidic milk drink of the present invention, it is preferable that the fat content is set to 3.5% or less in addition to the non-fat milk solid content. That is, the fat content is 3.
This is because if it exceeds 5%, the fat separates and floats up in the dairy drink, which lowers the commercial value.

On the other hand, in the lactic acid bacteria beverage of the present invention, the non-fat milk solid content is set to 3.0% or less as described above. That is, a non-fat milk solid content of more than 3.0% is usually not called a lactic acid bacterium drink, but is distinguished as fermented milk.

The acidic substance used in the acidic milk drink is
It is used for adjusting the milk beverage to be acidic, and for example, an organic acid is used. Specific examples include citric acid, lactic acid, tartaric acid, malic acid, acetic acid, adipic acid and the like. And the compounding quantity of the said acidic substance is set to the quantity which can adjust the pH value of the whole acidic milk drink to the range of 3-5. By setting in such a pH range, a refreshing sour milk drink is obtained.

Further, the lactic acid bacterium beverage is also adjusted to have a pH value in the range of 3 to 5 so as to have a refreshing sour taste.

The special stabilizer added to the acidic milk beverage and the lactic acid bacterium beverage maintains good turbidity in the acidic milk beverage and the lactic acid bacterium beverage to prevent the occurrence of precipitation and the separation of the supernatant liquid. It is added for the purpose of comprising the following components (A) and (B).

(A) The degree of etherification is 0.7 to 0.9,
CM with 2% anhydrous viscosity of 50 to 500 mpa · s
C. (B) CMC having a degree of etherification of 0.5 to 0.65 and a 2% anhydrous viscosity of 50 to 1000 mpa · s.

The component (A) is a CMC having a degree of etherification of 0.7 to 0.9 and a 2% anhydrous viscosity of 50 to 500 mpa · s. By using CMC having such properties, a stable acidic milk beverage and a lactic acid bacterium beverage free from precipitation and separation can be obtained because a dispersion system having a negative charge is formed by binding with positively charged groups of a protein at pH 3 to 5. can get.

Next, the component (B) has a lower etherification degree than the component (A), has an etherification degree of 0.5 to 0.65, and has a 2% anhydride viscosity. Is 5
It is a CMC of 0 to 1000 mpa · s. That is, as described above, by using a resin having an etherification degree of 0.5 to 0.65, which is lower than that of the component (A), the low etherification degree CMC, which originally has a small negative charge, is positive for the protein. Since the charge does not have an equivalent negative charge, the protein is aggregated and separated, and the turbidity of the protein becomes visible by visual observation.

As described above, by using two kinds of stabilizers having different above-mentioned properties, CMC, particularly those having the above-mentioned ranges having different degrees of etherification, the dispersion stability of the protein is maintained and the milk beverage The effect of adding white turbidity is obtained.

The etherification degree is obtained as follows. That is, about 1.0 g of a sample (CMC) to be measured, which was vacuum dried at 75 ° C. for 3 hours, was precisely weighed and ashed in a crucible. Then, after cooling this, the ash is eluted in warm water, acidified by adding 50 to 80 ml of N / 10-sulfuric acid, and boiled and cooled. Then, the excess acid is back-titrated with N / 10-sodium hydroxide, and the degree of etherification is determined from the amount of sulfuric acid consumed for alkali neutralization in the ash.

The 2% anhydrous viscosity is determined as follows. First, in a 300 ml Erlenmeyer flask, CMC
Precisely weigh 4.4 g and add dissolved water calculated by the following formula to make a solution.

[0024]

## EQU1 ## Sample CMC (g) × [(98−water content) / 2]
= Required water (g)

After leaving the above solution overnight, it is stirred for about 5 minutes with a magnetic stirrer to obtain a complete solution. And this solution is about 4.5 mm in diameter and about 145 mm in height.
Transfer to a container with a lid for 30 minutes and put in a constant temperature bath of 25 ± 0.2 ° C for 30 minutes. When the solution reaches 25 ° C, gently stir with a glass rod, attach an appropriate rotor and guard of the BM type viscometer, and then rotate the rotor. After 3 minutes from the start of rotation, the scale is read and used as the viscosity. The rotation speed is 30 rpm or 60 r
pm.

In such a stabilizer composed of two different components, the component (A) and the component (B), the compounding amount of the component (B) is 100 parts by weight of the component (A) (hereinafter abbreviated as "part"). ) To 5 to 20 parts.
Particularly preferably, the blending amount of the component (B) is 7 to 13 parts. That is, when the blending amount of the component (B) is less than 5 parts,
This is because the desired effect is low (low turbidity), and when it exceeds 20 parts, the turbidity approaches the desired level, but it leads to the occurrence of precipitation.

Further, the content ratio of the stabilizer comprising the above-mentioned component (A) and component (B) is preferably set in the range of 0.1 to 3.5% of the whole beverage for both acidic milk drink and lactic acid bacteria drink. . It is particularly preferably 0.2 to 0.5%. That is, when the content ratio of the stabilizer is less than 0.1%,
It is difficult to obtain the effect of preventing precipitation and preventing the separation of the supernatant liquid, which is the object of the present invention. On the contrary, when it exceeds 3.5%, viscosity due to CMC is generated, and it tends to be a viscous milk drink and the commercial value tends to decrease. Because it will be done.

As described above, the acidic milk drink and the lactic acid bacterium drink of the present invention include, as necessary, sugars, flavors, fruit juices, preservatives, etc. in addition to the dairy products, acidic substances, and special stabilizers. You may mix | blend an additive suitably.

Examples of the sugars include those generally used in foods. Examples thereof include sugar, fructose, reducing sugar, lactose, starch syrup, and isomerized sugar.

As the above-mentioned fragrance, conventionally known ones are used, and various commonly used natural and synthetic flavors can be mentioned.

Examples of the fruit juice include those squeezed from various fruits.

Examples of the preservatives include acid type preservatives such as benzoic acid, sodium benzoate and sorbic acid.

Next, the production of the acidic milk drink of the present invention will be described. First, the components (A) and (B) are used to mix these components (A) and (B) in a predetermined ratio in an aqueous medium to prepare a stabilizer aqueous solution. Next, the dairy product is added to the mixed aqueous solution and mixed, and the acidic substance is added. Then, this is heated to sterilize by heating, cooled, and then appropriately mixed with other additives such as a preservative to produce the composition.

On the other hand, the production of a lactic acid bacterium beverage will be described.
In the case of a lactic acid bacterium beverage, first, an aqueous stabilizer solution is prepared in the same manner as above. Then, sugar and curd (fermented milk) are added to and mixed with the mixed aqueous solution (stabilizer aqueous solution). Then, this is heated to sterilize by heating, cooled, and then appropriately mixed with other additives such as a preservative to produce the composition.

Next, examples will be described together with comparative examples.

First, a stabilizer was prepared prior to the examples.

[Preparation of Stabilizer] CMC shown in Table 1 below.
Was prepared, and these were mixed at the ratios shown in Table 2 below to prepare a stabilizer.

[0038]

[Table 1]

[0039]

[Table 2]

The acidic milk drink will be described.

Examples 1 to 13 and Comparative Examples 1 to 10 In a 1 liter beaker, 297 g of water was added, and 3.0 g of a stabilizer (or CMC alone) shown in Tables 3 to 4 below was added thereto to completely dissolve it. Then, the temperature was adjusted to 20 ° C. Then, skim milk powder 7
g was dissolved in 608 g of water, adjusted to 20 ± 0.2 ° C., and the solutions were mixed. Then, a stirrer was set to 600 ± 20 rpm, and 85 ml of 3% citric acid aqueous solution (adjusted to 20 ± 0.2 ° C.) was added dropwise and mixed to this mixed solution over 5 minutes. After mixing, this was heated to 90 ° C. and sterilized by heating, and then cooled to 10 ± 0.2 ° C. in water. To this, 6.0 ml of 7% sodium benzoate was added and mixed to produce an acidic milk drink. The non-fat milk solid content of the obtained acidic milk drink is 0.7%, and the fat content is 0.1%.
Hereinafter, the pH value was 4.6. In addition, the content of the stabilizer (or CMC alone) in the acidic milk drink was 0.3%.

[0041]

[Table 3]

[0042]

[Table 4]

[0043]

Examples 14 and 15 In the above Example 1, the content of the mixing stabilizer was changed to 0.1% (Example 14) and 3.5% (Example 15). An acidic milk drink was produced in the same manner as in Example 1 except for the above.

[0044]

Examples 16 to 28, Comparative Examples 11 to 20 297 g of water was placed in a 1 liter beaker, and 3.0 g of the stabilizer (or CMC alone) shown in Tables 5 to 6 below was added to the beaker to completely dissolve it. Then, the temperature was adjusted to 20 ° C. Next, 52 g of skim milk powder was dissolved in 548 g of water and adjusted to 20 ± 0.2 ° C. to mix the solution. Then, a stirrer was set to 600 ± 20 rpm and 100 ml of a 3% citric acid aqueous solution (adjusted to 20 ± 0.2 ° C.) was added dropwise and mixed to this mixed solution over 5 minutes. After mixing it at 90 ° C
The temperature was raised to 10 to sterilize by heating and then cooled to 10 ± 0.2 ° C. in water. To this, add 7% sodium benzoate to 6.0.
An acidic milk drink was produced by adding and mixing ml. The non-fat milk solid content of the obtained acidic milk drink was 5.2%, the fat content was 0.1% or less, and the pH value was 4.7. Further, the content of the stabilizer (or CMC alone) in the acidic milk drink is 0.
It was 3%.

[0045]

[Table 5]

[0046]

[Table 6]

[0047]

Examples 29, 30 In the above Example 16, the content of the stabilizer was changed to 0.1% (Example 29) and 3.5% (Example 30). An acidic milk drink was produced in the same manner as in Example 16 except for the above.

[0048]

Examples 31 to 43, Comparative Examples 21 to 30 297 g of water was placed in a 1 liter beaker, and 3.0 g of the stabilizer (or CMC alone) shown in Tables 7 to 8 below was added thereto to completely dissolve it. Then, the temperature was adjusted to 20 ° C. Then, 70 g of skimmed milk powder was dissolved in 530 g of water, the temperature was adjusted to 20 ± 0.2 ° C., and the solution was mixed. Then, a stirrer was set to 600 ± 20 rpm and 100 ml of a 3% citric acid aqueous solution (adjusted to 20 ± 0.2 ° C.) was added dropwise and mixed to this mixed solution over 5 minutes. After mixing it at 90 ° C
The mixture was heated to sterilized by heating to 10 ± 0.2 ° C in water. To this, add 7% sodium benzoate to 6.0 m.
An acidic milk drink was produced by adding and mixing 1 part thereof. The non-fat milk solid content of the obtained acidic milk drink was 7.0%, the fat content was 0.1% or less, and the pH value was 4.7. Further, the content of the stabilizer (or CMC alone) in the acidic milk drink is 0.
It was 3%.

[0049]

[Table 7]

[0050]

[Table 8]

[0051]

Examples 44 and 45 In Example 31, the content of the stabilizer was changed to 0.1% (Example 44) and 3.5% (Example 45). An acidic milk drink was produced in the same manner as in Example 31 except for the above.

The acidic milk drinks of the example product and the comparative example product thus obtained were filled in a circular settling tube having a length of 25 cm, and sedimentation was carried out after 1 week, 2 weeks and 1 month. The state was visually observed. As a result, the thing in which white turbidity was stable and the precipitation was not confirmed was displayed as −, the one in which the precipitation was slightly confirmed was displayed as ±, the one in which the precipitation was confirmed was displayed as +, and the completely separated one was displayed as ++, Tables 9 to 17 below
Shown in In addition to the visual observation of the precipitate, the separated state of the supernatant after 1 week, 1 month and 2 months was visually observed. As a result, it was confirmed that no separation as a supernatant was confirmed-, and 1c was added to the upper part.
What is confirmed to be a very small transparent part (supernatant liquid) of less than m is ±, and a transparent part of less than 1 to 3 cm (supernatant liquid) on the upper part.
Is shown as +, and a transparent portion (supernatant solution) having a size of 3 cm or more is shown as ++, and the results are shown in Tables 9 to 17 below.

Further, the obtained acidic milk drinks of the example product and the comparative example product were processed into the examples 1 to 13 and the comparative examples 1 to 1, respectively.
0 is 5 times, and other examples and comparative examples are 2 times.
It was diluted 0 times and the transmittance was measured by a spectrophotometer (manufactured by Shimadzu Corporation). The measurement condition is a wavelength of 640 nm
Then, a 1 cm cell was used, and the target was distilled water. As a result, the transmittance is shown as turbidity in Tables 9 to 17 below. In addition, in the above measured transmittance, generally, if the value is 65 or less, it can be said that a high-grade feeling is obtained due to sufficient cloudiness.

[0054]

[Table 9]

[0055]

[Table 10]

[0056]

[Table 11]

[0057]

[Table 12]

[0058]

[Table 13]

[0059]

[Table 14]

[0060]

[Table 15]

[0061]

[Table 16]

[0062]

[Table 17]

From the results of Tables 9 to 17 above, it can be said that all of the Example products are acidic milk drinks having a high degree of white turbidity and a high quality because of low turbidity values. Moreover, after one month, almost no precipitation was confirmed, and the supernatant was not separated. From the above, it can be seen that an acidic milk drink with stable quality and high quality was obtained. On the other hand, in the case of the comparative example product, when the turbidity was low, that is, the white turbidity was high and the product had a high-grade appearance, precipitation immediately occurred, and the supernatant separation was also confirmed after 2 months.

The lactic acid bacterium beverage will be described. First, according to the following preparation method, two types of lactic acid bacteria beverages having different non-fat milk solid contents (non-fat milk solid content 3%, non-fat milk solid content 1
%) Was prepared. The component ratios of the two types of lactic acid bacteria beverages are shown in Table 18 below.

[0065]

[Table 18]

[0066]

Examples 46 to 71, Comparative Examples 31 to 50 [Preparation of Lactic Acid Bacteria Beverage] First, the component ratios in Table 18 above were obtained.
As described above, granulated sugar, 70% isomerized liquid sugar
Calculate various stabilizers a to q so that they have a predetermined amount, and add water.
It was completely dissolved. Sterilize this solution for 10 minutes at 80 ° C
After cooling to 20 ± 1 ° C, a predetermined amount of fermented milk (car
Was added and mixed and stirred. And this 150kg
/ Cm ²It was passed once with a homogenizer. Homogena
After sterilizing the mixed agitated liquid at 90 ℃, until 20 ℃
Cool and then use 10% sodium benzoate to prevent spoilage.
Lactic acid 1 ml was added to obtain a lactic acid bacterium drink. Got this
The pH value of the lactic acid bacterium drink was 3.5 to 4.2. What
In addition, Examples 46-58 and Comparative Examples 31-40 are non-fat milk.
It is a lactic acid bacterium drink with a solid content of 3.0%. In addition, Example 59
-71 and Comparative Examples 41-50 are non-fat milk solid content 1.0%.
Is a lactic acid bacterium drink.

The lactic acid bacteria beverages of Examples and Comparative Examples thus obtained were filled in a cylindrical tube having a length of 25 cm and stored at 25 ° C. for 1 week, 2 weeks and The precipitation state after one month was visually observed. As a result, the white turbidity was stable and no precipitate was confirmed at all-, the one in which the precipitate was slightly confirmed was ±, the one in which the precipitation was clearly confirmed was +, and the completely separated one was ++.
And shown in Tables 19 to 24 below. In addition to visual observation of the precipitate, the separated state of the supernatant after 1 week, 2 weeks and 1 month was visually observed. As a result, those in which separation as a supernatant was not confirmed at all-, those in which an extremely slight transparent portion (supernatant) of less than 1 cm was confirmed in the upper part were ±, and 1 in the upper part.
Those in which a transparent portion (supernatant liquid) of less than 3 cm is confirmed are indicated by +, and those in which a transparent portion of 3 cm or more (supernatant liquid) is confirmed are indicated as ++, and are also shown in Tables 19 to 24 below. . Tables 19 to 21 show non-fat milk solids of 3.
It is a 0% lactic acid bacterium beverage, and Tables 22 to 24 show non-fat milk solids content of 1.0%.

Further, the obtained lactic acid bacteria beverages of Examples and Comparative Examples were diluted 10 times, and the transmittance was measured by a spectrophotometer (manufactured by Shimadzu Corporation). The measurement conditions are
A 1 cm cell was used at a wavelength of 640 nm, and the target was distilled water. As a result, the transmittance was taken as turbidity and the results in Table 19-
It is also shown in Table 24. It can be said that the lower the transmittance measured above, the more cloudy the whiteness and the higher the sense of quality. And Table 19-Table 21 are lactic acid bacteria drinks of non-fat milk solid content 3.0%, and Tables 22-24 show 1.0% non-fat milk solid content.

[0069]

[Table 19]

[0070]

[Table 20]

[0071]

[Table 21]

[0072]

[Table 22]

[0073]

[Table 23]

[0074]

[Table 24]

From the results of Tables 19 to 24 above, it can be said that all the Example products are lactic acid bacterium beverages having a high degree of white turbidity and a high quality because of the low turbidity value. Moreover, a slight precipitation was confirmed after one month. From the above, it can be seen that a lactic acid bacterium beverage with stable quality and high quality was obtained. On the other hand, in the case of the comparative example product, a low degree of turbidity, that is, a high degree of white turbidity and a high-class feeling, precipitates immediately,
Supernatant separation was also confirmed after 2 weeks.

[0076]

Examples 72, 73 In the above Examples 46, the content of stabilizer a was 0.1% (Example 72) and 3.5%.
It was replaced with (Example 73). A lactic acid bacterium beverage (non-fat milk solid content 3.0%) was produced in the same manner as in Example 46 except for the above. With the change in the content of the stabilizer, the water content of the component ratio was 86.1% (containing 0.1% of the stabilizer) and 8%, respectively.
It was changed to 2.7% (stabilizer 3.5%).

[0077]

Examples 74 and 75 In the above Example 59, the content of the stabilizer a was 0.1% (Example 74) and 3.5%.
(Example 75). A lactic acid bacterium beverage (non-fat milk solid content 1.0%) was produced in the same manner as in Example 59 except for the above. With the change in the content of the stabilizer, the water content of the component ratio was 88.1% (containing 0.1% of the stabilizer) and 8%, respectively.
It was changed to 4.7% (stabilizer 3.5%).

Each lactic acid bacterium beverage (Examples 72 to 75) thus obtained was treated in the same manner as above.
The precipitation state, supernatant separation, and turbidity (transmittance) were measured and evaluated. The results are also shown in Table 25 below.

[0079]

[Table 25]

From the results of Table 25 above, Examples 72 and 74
It can be said that the product is a lactic acid bacterium drink having a particularly high turbidity value and a high-grade feeling. In addition, the turbidity of Examples 73 and 75 was less than 65, and the turbidity was satisfactory. Moreover, no precipitation or separation of the supernatant was confirmed after 1 week. In addition, after two weeks, precipitation and separation of the supernatant in the products of Examples 72 and 74 were only slightly confirmed. From the above, it can be seen that a lactic acid bacterium beverage with stable quality and high quality was obtained.

[0081]

As described above, according to the present invention, the stabilizer prepared by blending two kinds of CMC [(A) component and (B) component] having different etherification degrees in a specific ratio as described above is used. It is contained in a milk drink or a lactic acid bacterium drink. For this reason, the emulsion stability that prevents precipitation of milk proteins and separation of the supernatant liquid is realized together with good turbidity, and high-quality and high-quality acidic milk beverages and lactic acid bacteria beverages can be obtained. Therefore, for example, the acidic milk drink using the stabilizer of the present invention can be applied to milk drinks such as so-called fruit milk, etc., and excellent quality can be obtained.

Claims (3)

[Claims] 1. A component (A) and a component (B) shown below, wherein the blending amount of the component (B) is set within the range of 5 to 20 parts by weight per 100 parts by weight of the component (A). Stabilizer characterized by being. (A) A sodium salt of carboxymethyl cellulose ether having a degree of etherification of 0.7 to 0.9 and a 2% anhydrous viscosity of 50 to 500 mpa · s. (B) A sodium salt of carboxymethyl cellulose ether having a degree of etherification of 0.5 to 0.65 and a 2% anhydride viscosity of 50 to 1000 mpa · s. 2. An acidic milk drink comprising 0.1-7.0% by weight of non-fat milk solids and containing the stabilizer according to claim 1. 3. A lactic acid bacterium beverage containing the stabilizer according to claim 1.