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Pectin-containing acidic milk beverage and production method thereof

一种制造方法、酸性乳的技术，应用在乳制品、乳杆菌、奶配制品等方向，能够解决不能得到清爽的饮用口感、不能得到、清爽饮用口感等问题，达到需要设备投资、制造工序简单、清爽饮用口感的效果

Inactive Publication Date: 2015-06-03
YAKULT HONSHA KK +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, as mentioned above, in the case of using CMC, refreshing drinking texture (texture) cannot be obtained, and especially in the low pH region, it has the property of gelling, and a more refreshing drinking texture cannot be obtained.

Method used

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  • Pectin-containing acidic milk beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Acid milk drink:

[0041] Inoculate Lactobacillus casei YIT9029 in 15% skimmed milk powder medium (comprising 3.5% glucose) (this bacterial strain was deposited in the Institute of Microorganism Industrial Technology, Institute of Industrial Technology, Ministry of International Trade and Industry on May 1, Showa 56 with FERM BP-1366) (The current independent administrative corporation National Institute of Advanced Industrial Technology Patent Organism Deposit Center (NITE-IPOD): 〒305-8566 Tsukuba City, Ibaraki Prefecture Higashi 1-chome 1-1 Central No. 6). It should be noted that the Patent Organism Deposit Center is located in On April 1, Heisei 25, we moved to the new residence 〒292-0818, Room 8, 8, 2-5, Kamizu Kamizu, Kisarazu City, Chiba Prefecture.) 0.5% starter (viable bacteria count: 5.0×10 6 / ml), and cultured at 37°C until the pH was 3.6 to obtain acid raw milk. Next, separately prepare a slurry (dissolved in water) containing pectin (product number: YM-NN-1...

manufacture example 1

[0044] Preparation of pectin:

[0045] Add the dried lemon zest to the container and add water. Pectin was extracted from the mixture by heating, stirring the mixture of the citrus peel and water (temperature: 72 to 73° C., pH: 1.97 to 2.31, time: 180 minutes). Next, the extraction mixture was filtered. Evaporate the filtrate with an evaporator, concentrate the pectin in the solution, add alcohol to precipitate it, and perform vacuum drying to obtain the pectin of products 1-12.

[0046] In addition, the intrinsic viscosity, esterification degree, and calcium reactivity of the pectin prepared above were measured as follows. The results are shown in Table 1.

[0047]

[0048] The intrinsic viscosity is the viscosity of the polymer solution at a point where the viscosity of several polymer solutions having different concentrations is obtained and the concentration of the polymer is assumed to be zero. Its measurement is performed as follows.

[0049] (device)

[0050] FI...

Embodiment 2

[0140] Modulation of sour milk drink:

[0141] Inoculate 0.5% (viable bacteria count: 5.0 × 10) of leavening agent 0.5% (viable bacteria number: 5.0 × 10) of Lactobacillus casei YIT9029 (FERM BP-1366) in 15% skimmed milk powder culture medium (comprising 3.5% glucose) 6 / ml), and cultured at 37° C. until the pH was 3.6 to obtain acid raw milk. Next, slurries (containing 7% of sugar) containing each pectin of Products 1 to 12 were separately prepared. A mixture obtained by mixing 24 parts by weight of the acidic raw material milk and 76 parts by weight of the slurry was homogenized at 15 MPa to obtain an acidic milk drink. These acidic milk drinks had a non-fat milk solids content of 3.2%, a pH immediately after production of 3.8, and a pectin content of 0.25% (w / v). In addition, as a comparison, conventional pectin (manufactured by CP Kelco (intrinsic viscosity: 5.7, degree of esterification: 72, calcium reactivity: 169)) and soybean polysaccharides (manufactured by San-Ei G...

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Abstract

An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.

Description

technical field [0001] The present invention relates to an acidic milk beverage having excellent quality stability and good flavor, which does not cause aggregation or precipitation of milk protein even when the concentration of non-fat milk solids is low, and a method for producing the same. Background technique [0002] Fermented milk, lactic acid bacteria drinks, yogurt, and other types of acidic milk drinks containing live bacteria are widely consumed as healthy drinks that have physiological activities such as intestinal regulation and immune activation. [0003] In addition, in order to meet the preferences of various consumers, various types of acid milk drinks have been proposed, and among them, a type of acid milk drink having a low non-fat milk solid content has also been developed. [0004] However, in general, the dispersion stability of milk protein under acidic conditions becomes unstable, so problems such as precipitation, coagulation, and wheyoff are prone to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23L2/38A23L2/62A23L29/231
CPCA23C9/137A23L2/38A23L2/62A23L29/231A23V2400/125A23V2250/5072A23C9/1542
Inventor 中野正理二瓶大地小林有贵子克劳斯·罗林牛山总子间宫宽之
Owner YAKULT HONSHA KK
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