Composition for stabilizing acidic milk beverages, and acidic milk beverage containing same

Abstract

This composition for stabilizing acidic milk beverages contains at least a gelatin and sulfate ions, in which the gelatin is an acid-treated gelatin, and a first solution prepared by adding the composition for stabilizing acidic milk beverages to water in such a manner that the concentration of the gelatin becomes 5% by mass and then leaving the resultant solution to stand at 5±1°C for 18 hours contains the sulfate ions in an amount of 5000 ppm to 30000 ppm inclusive.

Description

Composition for stabilizing acidic milk drinks and acidic milk drinks containing the same

[0001] The present invention relates to a composition for stabilizing an acidic milk drink and an acidic milk drink containing the same.

[0002] Polysaccharides such as pectin and soybean polysaccharides have conventionally been used as stabilizers that prevent aggregation and precipitation of protein components in sour milk. Furthermore, Japanese Patent Laid-Open Nos. 05-000043 (Patent Document 1) and 59-102355 (Patent Document 2) each disclose that gelatin is added to an acidic milk beverage or the like, and the gelatin functions as a stabilizer to prevent aggregation and precipitation of protein components in sour milk.

[0003] JP-A-05-000043 JP-A-59-102355

[0004] Acidic milk beverages containing polysaccharides such as pectin require time to dissolve in the mouth, and therefore require improvements in aroma loss and mouthfeel. On the other hand, considering the low melting point of gelatin, the use of gelatin as a stabilizer is expected to improve the aroma loss and mouthfeel of acidic milk beverages. However, Patent Documents 1 and 2 do not mention the use of gelatin as a stabilizer. Furthermore, research by the present inventors has revealed that simply adding a certain amount of gelatin to an acidic milk beverage or the like is insufficient to cause the gelatin to function as a stabilizer and prevent aggregation and precipitation of protein components in the sour milk. Therefore, an acidic milk beverage containing gelatin as a stabilizer to prevent aggregation and precipitation of protein components in the sour milk has not yet been realized, and its development is eagerly awaited.

[0005] In view of the above situation, the present invention aims to provide a composition for stabilizing acidic milk beverages, which contains gelatin as a stabilizer that prevents aggregation and precipitation of protein components in sour milk, and an acidic milk beverage containing the same.

[0006] The present inventors conducted extensive research to develop a stabilizer for acidic milk beverages and the like that can prevent aggregation and precipitation of protein components in soured milk. The present inventors completed the present invention. Specifically, they focused on the property of gelatin forming a very loose network based on a so-called collagen-like helical structure in soured milk when added to a small amount of gelatin. This loose gelation is not visible to the naked eye. As a result, they discovered that a composition for stabilizing acidic milk beverages containing at least gelatin and sulfate ions can encapsulate protein components by forming this very loose network in soured milk, thereby preventing aggregation and precipitation of the protein components. This finding led to the present invention.

[0007] That is, the present invention relates to a composition for stabilizing acidic milk beverages having the following characteristics, and an acidic milk beverage containing the same. [1] A composition for stabilizing acidic milk beverages containing at least gelatin and sulfate ions, wherein the gelatin is acid-treated gelatin, and the composition is added to water so that the gelatin concentration is 5% by mass, and the mixture is allowed to stand at 5±1°C for 18 hours to obtain a first solution containing 5,000 ppm to 30,000 ppm of sulfate ions. [2] The composition for stabilizing acidic milk beverages according to [1], further containing chloride ions, and the first solution contains 8,000 ppm or less of chloride ions. [3] An acidic milk beverage containing the composition for stabilizing acidic milk beverages according to [1] or [2]. [4] The acidic milk beverage according to [3], wherein the acidic milk beverage contains the acidic milk beverage stabilizing composition in an amount of 0.15% by mass or more and 0.6% by mass or less, calculated as gelatin. [5] The acidic milk beverage according to [3] or [4], wherein the pH of the acidic milk beverage is 3 or more and 5.5 or less. [6] The acidic milk beverage according to any one of [3] to [5], wherein the acidic milk beverage is one or more selected from the group consisting of fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages. [7] The acidic milk beverage according to any one of [3] to [6], wherein the acidic milk beverage contains one or more selected from the group consisting of sugars, fruit juice, vegetable juice, and flavorings.

[0008] According to the present invention, it is possible to provide a composition for stabilizing acidic milk beverages, which contains gelatin as a stabilizer that prevents aggregation and precipitation of protein components in sour milk, and an acidic milk beverage containing the same.

[0009] Hereinafter, an embodiment of the present invention (hereinafter also referred to as "the present embodiment") will be described in further detail. Herein, in this specification, an expression in the form of "A to B" means the upper and lower limits of a range (i.e., greater than or equal to A and less than or equal to B), and when no unit is specified for A and only a unit is specified for B, the unit of A and the unit of B are the same. In this specification, the term "gelatin" may be used to refer to the substance name, powdered gelatin, gelatin in gel form (gelatin gel), liquid (sol) gelatin, and gelatin solution.

[0010] In this specification, the category of the "first solution" obtained by adding the composition for stabilizing acidic milk drinks to water so that the concentration of the gelatin becomes 5% by mass and leaving it at 5±1°C for 18 hours includes not only a liquid in which the entire amount of gelatin contained in the composition for stabilizing acidic milk drinks is dissolved in water, but also a liquid in which some of the gelatin is dispersed in water without dissolving.

[0011] [Composition for stabilizing acidic milk beverages] The composition for stabilizing acidic milk beverages according to this embodiment contains at least gelatin and sulfate ions. The gelatin is acid-treated gelatin, and the acidic milk beverage stabilizing composition is added to water so that the gelatin concentration becomes 5% by mass, and the solution is left at 5±1°C for 18 hours to obtain a first solution containing 5,000 ppm to 30,000 ppm of sulfate ions. When applied to an acidic milk beverage, this acidic milk beverage stabilizing composition, when used in an acidic milk beverage, can prevent aggregation and precipitation of protein components (hereinafter also referred to as "acid milk particles") in the acidic milk beverage. Furthermore, it can also suppress the generation of whey (hereinafter also referred to as "whey") in the acidic milk beverage (hereinafter, "whey generation" is also referred to as "whey-off").

[0012] When the composition for stabilizing acidic milk beverages according to this embodiment is applied to an acidic milk beverage, the reason why aggregation and precipitation of acidic milk particles in the acidic milk beverage can be prevented is presumed to be based on the following reasons, although the detailed mechanism is unknown.

[0013] That is, the acidic milk beverage stabilizing composition according to this embodiment contains at least gelatin and sulfate ions. The sulfate ions are present in an amount of 5,000 ppm to 30,000 ppm in a first solution obtained by adding the acidic milk beverage stabilizing composition to water so that the gelatin concentration becomes 5% by mass and allowing the solution to stand at 5±1°C for 18 hours. In this case, when a predetermined amount of the acidic milk beverage stabilizing composition (preferably 0.15 to 0.6% by mass, calculated as the gelatin) is added to an acidic milk beverage, gelatin (particularly acid-treated gelatin) forms and maintains a very loose network based on a so-called collagen-like spiral structure in the acidic milk beverage (causing loose gelation that is not visible to the naked eye). This allows the network to individually encapsulate the acidic milk particles in the acidic milk, thereby preventing aggregation and precipitation of the acidic milk particles. Furthermore, the individual encapsulation of the acidic milk particles in the network is also believed to suppress whey removal.

[0014] When the composition for stabilizing acidic milk beverages further contains a predetermined amount of chloride ions, the above-mentioned effects can be achieved with good yield. That is, the composition for stabilizing acidic milk beverages further contains chloride ions, and the first solution preferably contains 8000 ppm or less of the chloride ions. Each feature of the composition for stabilizing acidic milk beverages according to this embodiment will be specifically described below.

[0015] <Gelatin (Acid-Processed Gelatin)> As described above, the composition for stabilizing acidic milk beverages according to this embodiment contains gelatin. The gelatin is acid-processed. The acid-processed gelatin can be obtained by treating collagen-containing materials, such as bones and skin of mammals such as cows and pigs, bones or skin of birds such as ostriches, and bones, skin, and scales of fish such as sharks and tilapia, with acids such as hydrochloric acid, sulfuric acid, phosphoric acid, and acetic acid. Gelatin obtained by treatment with an inorganic acid is generally referred to as acid-processed gelatin. This acid-processed gelatin has an isoionic point at pH 7 to 9, with a broad distribution of isoionic points. In contrast, alkali-processed gelatin can be obtained by treating the collagen-containing material with an inorganic base such as lime. This alkali-processed gelatin has an isoionic point at approximately pH 5, with a very sharp distribution of isoionic points.

[0016] The acid-processed gelatin contained in the composition for stabilizing acidic milk beverages can be obtained from any animal species, including mammals, birds, and fish, without any restrictions. When considering adding the acid-processed gelatin to acidic milk beverages, any of the following can be preferably used: beef bone gelatin obtained from beef bones, pork bone gelatin obtained from pork bones, pig skin gelatin obtained from pig skin, or fish gelatin obtained from fish scales. Furthermore, the acid-processed gelatin can have various jelly strengths (as specified in JIS K 6503:2001 (glue and gelatin)), and is not limited to a specific range of jelly strength (unit: g). However, when considering adding the acid-processed gelatin to acidic milk beverages, the jelly strength is preferably 100 to 330 g.

[0017] When the gelatin contained in the composition for stabilizing acidic milk beverages is acid-treated gelatin, as described above, the acid-treated gelatin individually encapsulates the acidic milk particles in the acidic milk through a network based on a so-called collagen-like helical structure, thereby preventing aggregation and precipitation of the acidic milk particles and suppressing the generation of whey. Furthermore, when the gelatin contained in the composition for stabilizing acidic milk beverages is acid-treated gelatin, the composition for stabilizing acidic milk beverages can be easily prepared. As described above, acid-treated gelatin is obtained by treating a collagen-containing material with an inorganic acid. Therefore, the treatment solution containing the treated acid-treated gelatin contains sulfate ions, preferably chloride ions, along with the acid-treated gelatin. Therefore, when powdered gelatin (acid-treated gelatin) is obtained by drying the treatment solution containing the acid-treated gelatin, the gelatin powder contains a salt formed between the sulfate ion and its counter cation, preferably a salt formed between the chloride ion and its counter cation, and can thus be prepared as the composition for stabilizing acidic milk beverages.

[0018] <Sulfate Ion> As described above, the composition for stabilizing acidic milk beverages according to this embodiment contains sulfate ions. These sulfate ions can be contained in the composition for stabilizing acidic milk beverages in the form of a salt (a so-called sulfate salt) formed with a counter cation. The salt may be either an inorganic salt or an organic salt, and the type of cation that is the counter cation of the sulfate ion is not particularly limited. For example, the cation can be any of the various cations contained in the treatment solution containing the acid-processed gelatin described above. The composition for stabilizing acidic milk beverages can contain one type of sulfate salt alone, or two or more types of sulfate salts.

[0019] <Chloride Ions> As described above, the composition for stabilizing acidic milk beverages according to this embodiment can further contain chloride ions. The chloride ions can be contained in the composition for stabilizing acidic milk beverages in the form of a salt formed with a counter cation (so-called chloride salt). The salt may be either an inorganic salt or an organic salt, and the type of counter cation for the chloride ion is not particularly limited. For example, the cation can be any of the various cations contained in the treatment solution containing the acid-processed gelatin described above. The composition for stabilizing acidic milk beverages can contain one type of chloride salt alone, or two or more types of chloride salts.

[0020] <First Solution> In the acidic milk beverage stabilizing composition according to this embodiment, the acidic milk beverage stabilizing composition is added to water so that the gelatin concentration is 5% by mass, and the solution is left to stand for 18 hours at 5±1° C. to obtain a first solution containing 5,000 ppm to 30,000 ppm of sulfate ions. This enables the acidic milk beverage stabilizing composition to prevent aggregation and precipitation of acidic milk particles in the acidic milk beverage, and also suppress whey removal.

[0021] If the sulfate ion concentration in the first solution is less than 5,000 ppm, it may not be possible to sufficiently prevent aggregation and precipitation of acidic milk particles in the acidic milk beverage. On the other hand, if the sulfate ion concentration in the first solution exceeds 30,000 ppm, when the composition for stabilizing an acidic milk beverage is applied to the acidic milk beverage, it may promote gelation, thereby reducing the value of the beverage. From the viewpoint of efficiently achieving the above-mentioned effects of the composition for stabilizing an acidic milk beverage, the first solution preferably contains 12,000 ppm to 27,000 ppm of sulfate ions, and more preferably 15,000 ppm to 25,000 ppm of sulfate ions.

[0022] When the composition for stabilizing acidic milk beverages further contains chloride ions, the first solution preferably contains 8,000 ppm or less of chloride ions. The first solution more preferably contains 4,000 ppm or less of chloride ions. If the chloride ion content in the first solution exceeds 8,000 ppm, when the composition for stabilizing acidic milk beverages is applied to an acidic milk beverage, gelation may be promoted, thereby impairing the beverage's value. The composition for stabilizing acidic milk beverages may not contain chloride ions.

[0023] (Method for Measuring the Content of Anions (Sulfate Ions, Chloride Ions, etc.) in First Solution) A method for measuring the content of sulfate ions and chloride ions in the first solution will be described below. First, a first test solution containing 0.1% by mass of acid-processed gelatin is prepared by, for example, diluting the first solution with water. Next, the first test solution is injected into an ion chromatograph, and the electrical conductivity of the sulfate ions and chloride ions in the first test solution is measured with an electrical conductivity detector. Meanwhile, a calibration curve for the necessary anions (sulfate ions and chloride ions) is prepared by measuring the electrical conductivity with an electrical conductivity detector using ion chromatography using a standard solution for preparing a calibration curve. Here, the calibration curve is prepared in the range of 0.5 to 5 μg / mL or 5 to 20 μg / mL, depending on the anion content of the first solution.

[0024] Finally, the sulfate ion and chloride ion contents in the first test solution are determined by referring to the calibration curve. The sulfate ion and chloride ion contents in the first test solution are then multiplied by the dilution factor to calculate the sulfate ion and chloride ion contents in the first solution. In this way, the sulfate ion and chloride ion contents in the first solution can be measured.

[0025] [Acidic Milk Beverage] The acidic milk beverage according to this embodiment is an acidic milk beverage containing the above-mentioned composition for stabilizing an acidic milk beverage. In this specification, the term "acidic milk beverage" refers to various forms, such as live fermented milk obtained by fermenting raw milk, such as liquid milk derived from animals and plants (e.g., cow's milk, goat's milk, sheep's milk, soy milk), skim milk powder, whole milk powder, or milk powder, or milk reconstituted from concentrated milk, either directly or diluted with water, with microorganisms (e.g., lactic acid bacteria, Bifidobacterium bacteria), or sterilized fermented milk, or kefir, as well as those acidified by adding an acidic component (e.g., organic acid, fruit juice) to the above-mentioned raw milk.

[0026] When preparing an acidic milk beverage by allowing microorganisms to act on raw milk and ferment it, the microorganisms used in the production are not particularly limited as long as they are lactic acid bacteria, Bifidobacterium bacteria, etc. that can normally be used in foods and beverages, and examples thereof include Lactobacillus casei, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus cremoris, Lactobacillus helveticus, Lactobacillus salivarius, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. Lactobacillus bacteria such as Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus johnsonii, Lactobacillus mali, and Lactobacillus plantarum; Streptococcus bacteria such as Streptococcus thermophilus; Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris;Examples of suitable lactic acid bacteria include Lactococcus bacteria such as Lactococcus cremoris, Lactococcus plantarum, and Lactococcus raffinolactis, and Enterococcus bacteria such as Enterococcus faecalis and Enterococcus faecium. One or more of these lactic acid bacteria can be used.

[0027] In recent years, Lactobacillus lactic acid bacteria have been reclassified (Zheng et al., A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 2020 Apr; 70(4):2782-2858 DOI 10.1099 / ijsem.0.004107). Based on the above literature, the classification of Lactobacillus lactic acid bacteria is reclassified as shown in Table 1 below.

[0028]

[0029] Lactic acid bacteria according to the new classification include bacteria of the genus Lacticaseibacillus, such as Lacticaseibacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus delbrueckii subsp. Lactobacillus bacteria such as Lactobacillus delbrueckii subsp. delbrueckii and Lactobacillus johnsonii, Ligilactobacillus bacteria such as Ligilactobacillus salivarius, Limosilactobacillus bacteria such as Limosilactobacillus fermentum, Liquorilactobacillus bacteria such as Liquorilactobacillus mali, Lactiplantibacillus bacteria such as Lactiplantibacillus plantarum, Streptococcus bacteria such as Streptococcus thermophilus, and Lactococcus lactis subsp. Examples of suitable lactic acid bacteria include bacteria of the genus Lactococcus such as Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus plantarum, and Lactococcus raffinolactis, and bacteria of the genus Enterococcus such as Enterococcus faecalis and Enterococcus faecium. One or more of these lactic acid bacteria can be used.

[0030] Furthermore, during microbial fermentation, microorganisms other than lactic acid bacteria or Bifidobacterium bacteria, such as yeasts of the genera Saccharomyces, Candida, Rhodotorula, Pichia, Schizosaccharomyces, Torula, and Zygosaccharomyces, or filamentous fungi of the genera Aspergillus, Penicillium, Eurotium, Monascus, Mycos, Neurospora, and Rhizopus, may be used in combination, or these may be used in combination with lactic acid bacteria or Bifidobacterium bacteria.

[0031] The conditions and fermentation method for allowing the microorganism to act on the milk raw material are not particularly limited and may be the conditions and methods used in the production of ordinary fermented milk. For example, typical fermentation conditions include fermentation at a temperature of 30 to 40°C until the pH reaches 3.0 to 4.0, and the fermentation method may be appropriately selected from static fermentation, stirred fermentation, shaking fermentation, aerobic fermentation, etc., and may be a method suitable for the microorganism used in fermentation.

[0032] Specific examples of the acidic milk beverage include fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951, hereinafter also referred to as the "Milk Ordinance"). That is, the acidic milk beverage is preferably one or more selected from the group consisting of fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages. Furthermore, the pH of the acidic milk beverage is preferably 3 or higher and 5.5 or lower.

[0033] <Fermented Milk> Fermented milk is a dairy product defined in the above-mentioned Ministerial Ordinance on Milk, etc. as "a product obtained by fermenting milk or milk containing an equivalent or higher non-fat milk solids with lactic acid bacteria or yeast to form a paste or liquid, or a product obtained by freezing these." Specifically, fermented milk is a dairy product containing 8.0% or more by mass of non-fat milk solids, and is classified into products containing live bacteria (lactic acid bacteria or yeast) and sterilized products. When fermented milk contains live bacteria, the number of bacteria is 10 million or more per mL.

[0034] <Dairy lactic acid bacteria beverages> Dairy lactic acid bacteria beverages are dairy products defined in the above-mentioned Ministerial Ordinance on Milk, etc. as "a beverage (excluding fermented milk) that is processed or whose main ingredient is milk, etc., fermented with lactic acid bacteria or yeast." Specifically, dairy lactic acid bacteria beverages are dairy products that contain 3.0% by mass or more and less than 8.0% by mass of non-fat milk solids, and are classified into products that contain live bacteria (lactic acid bacteria or yeast) and sterilized products. When dairy lactic acid bacteria beverages contain live bacteria, the number of bacteria is 10 million or more per mL.

[0035] <Lactic acid bacteria beverages> Lactic acid bacteria beverages, like dairy lactic acid bacteria beverages, are dairy products defined in the above-mentioned Ministerial Ordinance on Milk, etc. as "a beverage (excluding fermented milk) that is processed or whose main ingredient is milk, etc., fermented with lactic acid bacteria or yeast." Specifically, they are products that contain less than 3.0% by mass of non-fat milk solids and 1 million or more lactic acid bacteria or yeast per mL. There is no classification of live bacteria or pasteurized bacteria.

[0036] In this embodiment, by including a composition for stabilizing an acidic milk beverage in one or more acidic milk beverages selected from the group consisting of the above-mentioned fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages, it is possible to prevent aggregation and precipitation of acidic milk particles in the above-mentioned fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages, and also to suppress whey removal.

[0037] <Content (Concentration) of Acidic Milk Drink Stabilizing Composition in Acidic Milk Drink> The acidic milk drink preferably contains the acidic milk drink stabilizing composition in an amount of 0.15% by mass or more and 0.6% by mass or less, calculated as gelatin. In this case, the action of the acidic milk drink stabilizing composition can be fully exerted in the acidic milk drink, thereby preventing aggregation and precipitation of acidic milk particles in the acidic milk drink with high yield and suppressing whey removal. The content of the acidic milk drink stabilizing composition in the acidic milk drink can be determined by measuring the gelatin content in the acidic milk drink. This is because the amount of sulfate ions (and, if chloride ions are present, sulfate ions and chloride ions) in the acidic milk drink is negligible, so the content of the acidic milk drink stabilizing composition in the acidic milk drink is essentially the same as the gelatin content in the acidic milk drink. The gelatin content in the acidic milk drink can be determined based on the value obtained by measuring the hydroxyproline content in the acidic milk drink. Furthermore, the hydroxyproline content in the acidic milk drink can be measured using conventional methods such as colorimetry.

[0038] If the content of the acidic milk beverage stabilizing composition in the acidic milk beverage is less than 0.15% by mass, calculated as gelatin, it may not be possible to sufficiently prevent aggregation and precipitation of acidic milk particles in the acidic milk beverage. If the content of the acidic milk beverage stabilizing composition in the acidic milk beverage is more than 0.6% by mass, calculated as gelatin, the acidic milk beverage may gel, potentially reducing its commercial value as a beverage. To more fully achieve the effects of the acidic milk beverage stabilizing composition, it is even more preferable that the acidic milk beverage contain the acidic milk beverage stabilizing composition in an amount of 0.15 to 0.4% by mass, calculated as gelatin.

[0039] <pH> As mentioned above, the pH of the acidic milk beverage is preferably 3 or higher and 5.5 or lower. This allows the acidic milk beverage stabilizing composition to fully exert its effect. Since the pH of the fermented milk, dairy lactic acid bacteria beverage, and lactic acid bacteria beverage described above is all 3 or higher and 5.5 or lower, these acidic milk beverages can fully prevent aggregation and precipitation of acidic milk particles. If the pH of the acidic milk beverage is less than 2, the acidic milk beverage may be unsuitable for beverage use. If the pH of the acidic milk beverage exceeds 6, aggregation and precipitation of acidic milk particles in the acidic milk beverage may not be fully prevented. The pH of the acidic milk beverage is more preferably 3 or higher and 5 or lower, and even more preferably 3.4 or higher and 4.5 or lower.

[0040] The acidic milk beverage preferably contains one or more selected from the group consisting of sugars, fruit juice, vegetable juice, and flavorings (hereinafter also referred to as "aroma components"), which allows the acidic milk beverage to have good aroma release properties.

[0041] Examples of the sugars include sucrose, fructose, glucose, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose, galactooligosaccharides, aspartame, thaumatin, sucralose, acesulfame potassium, polydextrose, reduced starch syrup, and indigestible dextrin. Examples of the fruit juices include strawberry juice, blueberry juice, muscat juice, pomegranate juice, acerola juice, pineapple juice, mango juice, and mandarin orange juice. Examples of the vegetable juices include tomato juice, carrot juice, spinach juice, ayamurasaki juice, and green juice. Examples of the flavorings include citrus, vanilla, strawberry, blueberry, muscat, pomegranate, and acerola. The acidic milk beverage may contain one of these flavor components alone or two or more of them in combination. The above-mentioned acidic milk beverage preferably contains, as aroma components, sugars in an amount of 0.1 to 40% by mass, fruit juice or vegetable juice in an amount of 0 to 20% by mass, and flavorings in an amount of 0.01 to 0.2% by mass.

[0042] In this specification, the category of "sugars" does not include pectin and soy polysaccharides. However, the acidic milk beverage may contain both or either pectin and soy polysaccharides, as long as the effects of the present invention are not adversely affected. The acidic milk beverage according to this embodiment can be distinguished from acidic milk beverages that use pectin or the like as a stabilizer by whether or not the acidic milk beverage contains acid-treated gelatin.

[0043] [Method for Producing a Composition for Stabilizing Acidic Milk Beverages] The composition for stabilizing acidic milk beverages according to this embodiment can be produced, for example, by treating the collagen-containing material described above with an inorganic acid such as sulfuric acid to obtain a liquid containing acid-treated gelatin, which is then dried to form a powder. In this case, the content of sulfate ions (or sulfate ions and chloride ions) in the composition for stabilizing acidic milk beverages can be adjusted by appropriately changing the treatment conditions (e.g., soaking conditions) for the collagen-containing material using the inorganic acid. The composition for stabilizing acidic milk beverages prevents aggregation and precipitation of acidic milk particles in the acidic milk due to the very loose network formed by the so-called collagen-like helical structure of gelatin. Furthermore, whey loss can be suppressed.

[0044] [Method for Producing Acidic Milk Beverages] The acidic milk beverages of this embodiment can be produced by applying a conventional method for adding ingredients other than dairy ingredients to an acidic milk beverage and then adding the above-mentioned acidic milk beverage stabilizing composition to the acidic milk beverage. The acidic milk beverage may be prepared by stabilizing the dairy ingredients by adding the acidic milk beverage stabilizing composition to the acidic milk beverage and then adding the ingredients other than dairy ingredients to the acidic milk beverage; by mixing the dairy ingredients and ingredients other than dairy ingredients and then adding the acidic milk beverage stabilizing composition to the mixture; or by simultaneously mixing the dairy ingredients, ingredients other than dairy ingredients, and the acidic milk beverage stabilizing composition. The acidic milk beverages containing the acidic milk beverage stabilizing composition are preferably stored at refrigerated temperatures (0 to 10°C, preferably 0 to 5°C). This allows gelatin to effectively form the above-mentioned very loose network in the acidic milk beverage, thereby preventing aggregation and precipitation of acidic milk particles in the acidic milk and suppressing whey-off.

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0046] Example 1 <Preparation and Preparation of Compositions for Stabilizing Acidic Milk Drinks> Compositions for stabilizing acidic milk drinks, Sample 1-1, Sample 2-1 to Sample 2-6, Sample 3-1 to Sample 3-3, Sample 4-1 to Sample 4-3, and Sample 5-1, were prepared according to the following procedure. Samples 1-1, Sample 2-1 to Sample 2-6, Sample 3-1 to Sample 3-3, and Sample 4-2 to Sample 4-3 are examples, and Sample 4-1 and Sample 5-1 are comparative examples.

[0047] (Sample 1: Composition for stabilizing acidic milk drinks obtained from pigskin) (Sample 1-1) Pigskin was washed with water to obtain a material containing collagen, and this pigskin was subjected to an acid treatment by immersing it in an aqueous sulfuric acid solution of a predetermined concentration. Then, using conventionally known methods, the steps of gelatin extraction, purification, concentration, sterilization, and drying were carried out to obtain a first gelatin (acid-treated gelatin) from the acid-treated pigskin, which was prepared as Sample 1-1, a composition for stabilizing acidic milk drinks.

[0048] (Sample 2: Composition for stabilizing acidic milk drinks obtained from pigskin) (Sample 2-1) A pigskin other than the pigskin used in Sample 1-1 was washed with water to obtain a collagen-containing material, and this pigskin was subjected to an acid treatment by immersing it in an aqueous sulfuric acid solution of a predetermined concentration. Then, using conventionally known methods, the steps of gelatin extraction, purification, concentration, sterilization, and drying were carried out to obtain a second gelatin (acid-treated gelatin) from the acid-treated pigskin, which was prepared as Sample 2-1, a composition for stabilizing acidic milk drinks.

[0049] (Sample 2-2) Gelatin was further obtained by the same method as that for obtaining the second gelatin in Sample 2-1, and this was prepared as a composition for stabilizing an acidic milk drink, Sample 2-2.

[0050] (Sample 2-3) Gelatin was further obtained by the same method as that for obtaining the second gelatin in Sample 2-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 2-3.

[0051] (Sample 2-4) Gelatin was further obtained by the same method as that for obtaining the second gelatin in Sample 2-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 2-4.

[0052] (Sample 2-5) Gelatin was further obtained by the same method as that for obtaining the second gelatin in Sample 2-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 2-5.

[0053] (Sample 2-6) Gelatin was further obtained by the same method as that for obtaining the second gelatin in Sample 2-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 2-6.

[0054] (Sample 3: Composition for stabilizing acidic milk beverages obtained from bovine bones) (Sample 3-1) Bovine bones were washed with water to obtain a material containing collagen, which was then decalcified using hydrochloric acid. Next, the material was immersed in an aqueous sulfuric acid solution of a predetermined concentration to perform an acid treatment. Subsequently, gelatin was extracted, purified, concentrated, sterilized, and dried using conventional methods to obtain a third gelatin (acid-treated gelatin), which was prepared as Sample 3-1, a composition for stabilizing acidic milk beverages. When obtaining Sample 3-1, the composition for stabilizing acidic milk beverages was prepared by adding gelatin to water to obtain a concentration of 5% by mass and allowing the solution to stand at 5±1°C for 18 hours. The acid treatment step was appropriately adjusted so that the sulfate ion concentration in the resulting first solution was approximately 15,000 ppm.

[0055] (Sample 3-2) Gelatin was further obtained by the same method as the method for obtaining the third gelatin of Sample 3-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 3-2. When obtaining the composition for stabilizing acidic milk drinks, Sample 3-2, gelatin was added to water so that the gelatin concentration was 5% by mass, and the mixture was left to stand at 5±1°C for 18 hours, and the acid treatment step was appropriately adjusted so that the sulfate ion concentration in the resulting first solution was about 15,000 ppm.

[0056] (Sample 3-3) Gelatin was further obtained by the same method as the method for obtaining the third gelatin of Sample 3-1, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 3-3. When obtaining the composition for stabilizing acidic milk drinks, Sample 3-3, gelatin was added to water so that the gelatin concentration was 5% by mass, and the solution was left to stand at 5±1°C for 18 hours, and the acid treatment step was appropriately adjusted so that the sulfate ion concentration in the resulting first solution was about 15,000 ppm.

[0057] (Sample 4: Composition for stabilizing acidic milk drinks obtained from pigskin) (Sample 4-1) A pigskin other than the pigskin used in Samples 1-1 and 2-1 above was washed with water to obtain a collagen-containing material, and this pigskin was subjected to an acid treatment by immersing it in an aqueous hydrochloric acid solution of a predetermined concentration. Then, using conventionally known methods, the steps of gelatin extraction, purification, concentration, sterilization, and drying were carried out to obtain a fourth gelatin (acid-treated gelatin) from the acid-treated pigskin, which was prepared as Sample 4-1, a composition for stabilizing acidic milk drinks.

[0058] (Sample 4-2) A pigskin other than those used in Samples 1-1, 2-1, and 4-1 was washed with water to obtain a collagen-containing material, and this pigskin was immersed in an aqueous sulfuric acid solution of a predetermined concentration for acid treatment. Subsequently, gelatin was extracted, purified, concentrated, sterilized, and dried using conventional methods to obtain a fifth gelatin (acid-treated gelatin) from the acid-treated pigskin, which was then prepared as Sample 4-2, a composition for stabilizing acidic milk beverages.

[0059] (Sample 4-3) Gelatin was further obtained by the same method as that for obtaining the fifth gelatin in Sample 4-2, and this was prepared as a composition for stabilizing acidic milk drinks, Sample 4-3.

[0060] (Sample 5: Composition for stabilizing acidic milk drinks obtained from cow bones) (Sample 5-1) A material containing collagen was obtained by washing cow bones with water, and the material was demineralized using dilute hydrochloric acid. The demineralized cow bones were subjected to an alkali treatment by immersing them in an aqueous calcium hydroxide solution of a predetermined concentration, and then gelatin was extracted, purified, concentrated, sterilized, and dried using conventional methods to obtain a sixth gelatin (alkali-treated gelatin), which was prepared as Sample 5-1, a composition for stabilizing acidic milk drinks.

[0061] (Evaluation) For each of the above samples, gelatin was added to water so that the gelatin concentration became 5% by mass, and the resulting solution was left to stand at 5±1° C. for 18 hours. The amounts of sulfate ions and chloride ions in the resulting first solution were determined by the above-mentioned measurement method. The results are shown in Table 2. Table 2 also shows the type of each sample, whether it was an example or a comparative example.

[0062]

[0063] Example 2 Production of Acidic Milk Beverages (Dairy Lactic Acid Bacteria Beverages) According to the following procedure, acidic milk beverages (dairy lactic acid bacteria beverages) Samples 221 to 223, 241 to 243, and 251 were produced from the acidic milk beverage stabilizing compositions Samples 2-1 to 2-3, 4-1 to 4-3, and 5-1 prepared in Example 1. Samples 221 to 223, 242, and 243 are examples, and Samples 241 and 251 are comparative examples.

[0064] (Sample 221) 240 mL of a 15% by mass concentration skim milk powder solution (containing 3.5% by mass glucose) was sterilized at 100°C for 15 minutes, cooled to 37°C, and added Lacticaceae Bacillus paracasei YIT9029 (formerly classified as Lactobacillus casei YIT9029) (FERM BP-1366) to a concentration of 0.5% by mass (viable cell count: 5.0 × 10 ６ / mL) and cultured until the pH reached 3.6 to obtain an acidic raw milk.

[0065] Separately, 5.3 g of sucrose and 3 g of the composition for stabilizing acidic milk drinks (Sample 2-1) were dissolved in water to prepare 760 mL of syrup, which was sterilized at 100°C for 15 minutes and then cooled to 10°C or below.

[0066] 240 mL of the acidic raw milk and 760 mL of the syrup were mixed, and then the mixture was heated at 150 kg / cm ２ The acidic milk beverage of Sample 221 was produced by homogenizing the mixture at a pressure of 1.00 MPa. The acidic milk beverage of Sample 221 was then poured into a cylindrical transparent container (made of plastic, capacity: 125 mL) and stored at 10° C. When the pH of the acidic milk beverage of Sample 221 was measured using the pH meter, it was found to have a pH of 3.96.

[0067] (Sample 222) An acidic milk beverage of Sample 222 was obtained in the same manner as Sample 221, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 2-2, and then stored at 10° C. When the acidic milk beverage of Sample 222 was measured with the above pH meter, the pH was 3.95.

[0068] (Sample 223) An acidic milk beverage of Sample 223 was obtained in the same manner as Sample 221, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 2-3, and then stored at 10° C. When the acidic milk beverage of Sample 223 was measured with the above pH meter, the pH was 3.93.

[0069] (Sample 241) An acidic milk beverage of Sample 241 was obtained in the same manner as Sample 221, except that Sample 4-1 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 241 was measured with the above pH meter, the pH was 3.96.

[0070] (Sample 242) An acidic milk beverage of Sample 242 was obtained in the same manner as Sample 221, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 4-2, and then stored at 10° C. When the acidic milk beverage of Sample 242 was measured with the above pH meter, the pH was 3.98.

[0071] (Sample 243) The acidic milk beverage of Sample 243 was obtained in the same manner as Sample 221, except that Sample 4-3 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 243 was measured with the above pH meter, the pH was 3.94.

[0072] (Sample 251) An acidic milk beverage of Sample 251 was obtained in the same manner as Sample 221, except that Sample 5-1 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 251 was measured with the above pH meter, the pH was found to be 3.99.

[0073] <Evaluation of Acidic Milk Beverage Stability> (Measurement of Bottle Bottom Sedimentation Amount) For each of the acidic milk beverages (Samples 221-223, 241-243, and 251) stored at 10°C, the amount of acidic milk particles (hereinafter also referred to as "bottle bottom sedimentation") that had settled to the bottom of the container (bottle bottom sedimentation amount) was determined 24 hours (hereinafter also referred to as "Day + 1"), 7 days (hereinafter also referred to as "Day + 7"), 14 days (hereinafter also referred to as "Day + 14"), and 21 days (hereinafter also referred to as "Day + 21") after the start of storage. The bottle bottom sedimentation amount (unit: mass%) was calculated by inverting the container to gently discard the liquid portion of the acidic milk beverage, maintaining this state for 1 minute, and then determining the mass of the sediment remaining in the container. This mass was then substituted into the following formula (I). The results are shown in Table 3. Each acidic milk beverage was kept stored at 10°C throughout the test period.

[0074] Amount of sediment at the bottom of the bottle (mass %) = (A - B) / (C - B) (I) where A: mass of the sediment remaining in the container (including the mass of the container) B: mass of the container C: mass of the acidic milk beverage (including the mass of the container).

[0075] (Measurement of whey-off amount) For each of the acidic milk beverages, Samples 221 to 223, Samples 241 to 243, and Sample 251, stored at 10°C, the amount of whey generated as the supernatant of the acidic milk beverage (hereinafter also referred to as "whey-off amount") was determined on Day +1, Day +7, Day +14, and Day +21. The amount of whey-off (unit: mm) was calculated by measuring the thickness of the supernatant of the acidic milk beverage with a ruler. The results are shown in Table 3. Each acidic milk beverage was continued to be stored at 10°C throughout the test period.

[0076] In this example, when the amount of sedimentation at the bottom of the bottle is 1.3 mass% or less and the amount of whey off is 15 mm or less, it was determined that the acidic milk beverage had prevented aggregation and precipitation of acidic milk particles in the acidic milk and also suppressed whey off, and was therefore evaluated as having excellent stability.

[0077]

[0078] <Discussion> The acidic milk beverages of Samples 221 to 223, 242, and 243 had reduced amounts of sedimentation at the bottom of the bottle and whey removed compared to the acidic milk beverages of Samples 241 and 251, suggesting that they are better able to prevent aggregation and precipitation of acidic milk particles in the acidic milk compared to the acidic milk beverages of Samples 241 and 251. Specifically, the acidic milk beverages of Samples 221 to 223, 242, and 243 all had a small amount of sedimentation at the bottom of the bottle, at most 1.3% by mass, and a very small amount of whey removed, at most 6 mm.

[0079] Example 3 Production of Acidic Milk Drinks (Dairy Lactic Acid Bacteria Drinks) According to the following procedure, acidic milk drinks (dairy lactic acid bacteria drinks) Samples 311A ​​to 311C were produced from the acidic milk drink stabilizing composition Sample 1-1 prepared in Example 1. As a control sample, an acidic milk drink (dairy lactic acid bacteria drink) Sample 300 containing an acidic milk drink stabilizer with pectin as an active ingredient was produced. Samples 311A ​​to 311C are examples, and Sample 300 is a comparative example.

[0080] (Sample 311A) 240 mL of a 15% by mass concentration skim milk powder solution (containing 3.5% by mass glucose) was sterilized at 100°C for 15 minutes, cooled to 37°C, and then Lacticaceae Bacillus paracasei YIT9029 (formerly classified as Lactobacillus casei YIT9029) (FERM BP-1366) was added to the solution at 0.5% by mass (viable cell count: 5.0 × 10 ６ / mL) and cultured until the pH reached 3.6 to obtain an acidic raw milk.

[0081] Separately, 5.3 g of sucrose and 2 g of the composition for stabilizing acidic milk drinks of Sample 1-1 were dissolved in water to prepare 760 mL of syrup, which was then cooled to 10° C. or below. After dissolving the composition for stabilizing acidic milk drinks of Sample 1-1 in water and before adding sucrose to prepare the syrup, the composition was heat sterilized at 80° C. for 1 minute.

[0082] 240 mL of the acidic raw milk and 760 mL of the syrup were mixed, and then the mixture was heated at 150 kg / cm ２The acidic milk beverage of Sample 311A ​​was produced by homogenizing the mixture at a pressure of 1.005 kJ / min. Thereafter, the acidic milk beverage of Sample 311A ​​was poured into a cylindrical transparent container (made of plastic, capacity: 125 mL) and stored at 10°C. When the pH of the acidic milk beverage of Sample 311A ​​was measured using the pH meter, it was found to have a pH of 3.70.

[0083] (Sample 311B) An acidic milk beverage of Sample 311B was obtained in the same manner as Sample 311A, except that instead of sterilizing the acidic milk beverage stabilizing composition of Sample 1-1 before preparing a syrup containing 2 g of the acidic milk beverage stabilizing composition of Sample 1-1 and 5.3 g of sucrose, the syrup was sterilized at 120°C for 3 seconds, and then stored at 10°C. When the acidic milk beverage of Sample 311B was measured with the pH meter, the pH was 3.69.

[0084] (Sample 311C) An acidic milk beverage of Sample 311C was obtained in the same manner as Sample 311A, except that instead of sterilizing the acidic milk beverage stabilizing composition of Sample 1-1 before preparing a syrup containing 2 g of the acidic milk beverage stabilizing composition of Sample 1-1 and 5.3 g of sucrose, a predetermined amount of the syrup was sterilized in a predetermined container at 100°C for 15 minutes, and then this was stored at 10°C. When the acidic milk beverage of Sample 311C was measured with the pH meter, it had a pH of 3.69.

[0085] (Sample 300) The acidic milk beverage of Sample 300 was obtained in the same manner as Sample 311B, except that 2.5 g of commercially available HM pectin was used as an acidic milk beverage stabilizer instead of 2 g of the acidic milk beverage stabilizing composition of Sample 1-1, and the syrup was prepared with 5.3 g of sucrose, and then this was stored at 10° C. When the acidic milk beverage of Sample 300 was measured with the pH meter, the pH was 3.67.

[0086] <Evaluation of Stability of Acidic Milk Beverages> (Measurement of Amount of Sedimentation at the Bottle Bottom) For each of the acidic milk beverages, Sample 300, and Samples 311A ​​to 311C, stored at 10°C, the amount of sedimentation at the bottom of the container (bottle bottom sedimentation amount) was determined 10 days (hereinafter also referred to as "Day + 10"), 20 days (hereinafter also referred to as "Day + 20"), and 30 days (hereinafter also referred to as "Day + 30") after the start of storage. The amount of sedimentation at the bottom of the bottle was measured by visual observation and rated on a three-point scale as follows. The results are shown in Table 4. Each acidic milk beverage was continued to be stored at 10°C throughout the test period. - (Minus): No sedimentation at the bottom of the bottle was observed. ± (Plus / Minus): Slight sedimentation at the bottom of the bottle was observed. + (Plus): Clear sedimentation at the bottom of the bottle was observed.

[0087] (Measurement of whey-off amount) For each of the acidic milk beverages, Sample 300, and Samples 311A ​​to 311C, stored at 10°C, the amount of whey generated as the supernatant of the acidic milk beverage (whey-off amount) was determined on Day +10, Day +20, and Day +30. The method for measuring the amount of whey-off (unit: mm) was the same as in Example 2. The results are shown in Table 4. Each acidic milk beverage continued to be stored at 10°C throughout the test period.

[0088] In this example, when the amount of sedimentation at the bottom of the bottle was not clearly confirmed and the amount of whey off was 5 mm or less, it was determined that the acidic milk beverage had prevented aggregation and precipitation of acidic milk particles in the acidic milk and had also suppressed whey off, and was therefore evaluated as having excellent stability.

[0089] (Viscosity Measurement) The viscosity (unit: mPa s) of each of the acidic milk beverages, Sample 300, and Samples 311A ​​to 311C, stored at 10°C, was measured 24 hours after the start of storage (Day + 1). Specifically, a B-type rotational viscometer (product name: "VISCOMETER TVB-10", manufactured by Toki Sangyo Co., Ltd.) was used to record the value after rotating at a rotation speed of 60 rpm for 10 seconds. The results are shown in Table 4. Each acidic milk beverage continued to be stored at 10°C throughout the test period.

[0090]

[0091] <Discussion> Compared to the acidic milk beverage of Sample 300, the acidic milk beverages of Samples 311A ​​to 311C had a particularly reduced amount of whey removed, suggesting that they were better able to prevent aggregation of acidic milk particles in the acidic milk than the acidic milk beverage of Sample 300. Specifically, Samples 311A ​​to 311C had a very small amount of whey removed, at most 4 mm. Furthermore, Samples 311A ​​to 311C also had lower viscosity values ​​than the acidic milk beverage of Sample 300, suggesting that they would have a better mouthfeel than the acidic milk beverage of Sample 300. Note that, considering the low melting point of gelatin, the acidic milk beverages of Samples 311A ​​to 311C are expected to be able to improve the aroma loss and mouthfeel of the acidic milk beverage compared to the acidic milk beverage of Sample 300, even if the viscosity values ​​were similar.

[0092] Example 4 Production of Acidic Milk Beverage (Fermented Milk) According to the following procedure, acidic milk beverages (fermented milk) Samples 411, 421, 422, and 423 were produced from the acidic milk beverage stabilizing compositions Sample 1-1 and Samples 2-1 to 2-3 prepared in Example 1. Samples 411, 421, 422, and 423 are all examples.

[0093] (Sample 411) 350 mL of a 25% by mass concentration of skim milk powder solution was sterilized at 100°C for 15 minutes, cooled to 37°C, inoculated with St. thermophilus and L. bulgaricus, and cultured until the pH reached 4.3, to obtain yogurt as sour milk.

[0094] Separately, 10 g of glucose-fructose syrup, 10 mL of concentrated strawberry juice, and 2 g of the composition for stabilizing acidic milk drinks (Sample 1-1) were dissolved in water to prepare 500 mL of syrup, which was sterilized at 100° C. for 15 minutes and then cooled to below 10° C. Furthermore, 5 g of calcium gluconate was dissolved in water to prepare 150 mL of calcium solution, which was sterilized at 100° C. for 15 minutes and then cooled to below 10° C.

[0095] 350 mL of the yogurt, 500 mL of the syrup, and 150 mL of calcium solution were mixed, and then the mixture was subjected to a pressure of 150 kg / cm ２The acidic milk beverage of Sample 411 was produced by homogenizing the mixture at a pressure of 1000 kJ / min. Thereafter, the acidic milk beverage of Sample 411 was poured into a cylindrical transparent container (made of plastic, capacity: 125 mL) and stored at 10° C. When the pH of the acidic milk beverage of Sample 411 was measured using a commercially available pH meter, it was found to be 4.26.

[0096] (Sample 421) An acidic milk beverage of Sample 421 was obtained in the same manner as Sample 411, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 2-1, and then stored at 10° C. When the acidic milk beverage of Sample 421 was measured with the above pH meter, the pH was 4.27.

[0097] (Sample 422) An acidic milk beverage of Sample 422 was obtained in the same manner as Sample 411, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 2-2, and then stored at 10° C. When the acidic milk beverage of Sample 422 was measured with the above pH meter, the pH was 4.26.

[0098] (Sample 423) An acidic milk beverage of Sample 423 was obtained in the same manner as Sample 411, except that Sample 2-3 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 423 was measured with the above pH meter, the pH was 4.26.

[0099] <Evaluation of Stability of Acidic Milk Beverages> (Measurement of Amount of Sedimentation at Bottle Bottom) For each of the acidic milk beverages, Sample 411 and Samples 421 to 423, stored at 10°C, the amount of sediment that had settled to the bottom of the container (bottle bottom sediment amount) was determined on Day +1, Day +7, and Day +14. The method for measuring the amount of sedimentation at the bottle bottom (unit: % by mass) was the same as in Example 2. The results are shown in Table 5. Each acidic milk beverage was continued to be stored at 10°C throughout the test period.

[0100] (Measurement of whey-off amount) For each of the acidic milk beverages, Sample 411 and Samples 421 to 423, stored at 10°C, the amount of whey generated as the supernatant of the acidic milk beverage (hereinafter also referred to as "whey-off amount") was determined on Day +1, Day +7, and Day +14. The method for measuring the amount of whey-off (unit: mm) was the same as in Example 2. The results are shown in Table 5. Each acidic milk beverage continued to be stored at 10°C throughout the test period.

[0101] In this example, when the amount of sedimentation at the bottom of the bottle is 2.0% by mass or less and the amount of whey off is 20 mm or less, it is determined that the acidic milk beverage has prevented aggregation and precipitation of acidic milk particles in the acidic milk and also suppressed whey off, and is therefore evaluated as having excellent stability.

[0102]

[0103] <Discussion> The acidic milk beverages of Sample 411 and Samples 421 to 423 all had a small amount of sedimentation at the bottom of the bottle, at most 1.7% by mass, and a small amount of whey removed, at most 18 mm, suggesting that aggregation and precipitation of acidic milk particles in the acidic milk can be prevented.

[0104] Example 5 Production of Acidic Milk Beverages (Fermented Milk) According to the following procedure, acidic milk beverages (fermented milk) Samples 524 to 526 and Samples 531 to 533 were produced from the acidic milk beverage stabilizing compositions Samples 2-4 to 2-6 and Samples 3-1 to 3-3 prepared in Example 1. Samples 524 to 526 and Samples 531 to 533 are all examples.

[0105] (Sample 524) 350 mL of a 25% by mass concentration of skim milk powder solution was sterilized at 100°C for 15 minutes, cooled to 37°C, inoculated with St. thermophilus and L. bulgaricus, and cultured until the pH reached 4.3, to obtain yogurt as sour milk.

[0106] Separately, 10 g of glucose-fructose syrup, 10 mL of concentrated strawberry juice, and 2 g of the composition for stabilizing acidic milk drinks (Sample 2-4) were dissolved in water to prepare 500 mL of syrup, which was sterilized at 100° C. for 15 minutes and then cooled to below 10° C. Furthermore, 5 g of calcium gluconate was dissolved in water to prepare 150 mL of calcium solution, which was sterilized at 100° C. for 15 minutes and then cooled to below 10° C.

[0107] 350 mL of the yogurt, 500 mL of the syrup, and 150 mL of calcium solution were mixed, and then the mixture was subjected to a pressure of 150 kg / cm ２ The acidic milk beverage of Sample 524 was produced by homogenizing the mixture at a pressure of 1000 kJ / min. Thereafter, the acidic milk beverage of Sample 524 was poured into a cylindrical transparent container (made of plastic, capacity: 125 mL) and stored at 10° C. When the pH of the acidic milk beverage of Sample 524 was measured using a commercially available pH meter, it was found to be 4.33.

[0108] (Sample 525) The acidic milk beverage of Sample 525 was obtained in the same manner as Sample 524, except that Sample 2-5 was used as the composition for stabilizing an acidic milk beverage to prepare the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 525 was measured with the above pH meter, the pH was 4.34.

[0109] (Sample 526) The acidic milk beverage of Sample 526 was obtained in the same manner as Sample 524, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 2-6, and then stored at 10° C. When the acidic milk beverage of Sample 526 was measured with the above pH meter, the pH was 4.34.

[0110] (Sample 531) An acidic milk beverage of Sample 531 was obtained in the same manner as Sample 524, except that Sample 3-1 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 531 was measured with the above pH meter, the pH was 4.32.

[0111] (Sample 532) An acidic milk beverage of Sample 532 was obtained in the same manner as Sample 524, except that Sample 3-2 was used as the acidic milk beverage stabilizing composition for preparing the above syrup, and then stored at 10° C. When the acidic milk beverage of Sample 532 was measured with the above pH meter, the pH was 4.31.

[0112] (Sample 533) An acidic milk beverage of Sample 533 was obtained in the same manner as Sample 524, except that the acidic milk beverage stabilizing composition for preparing the above syrup was Sample 3-3, and then stored at 10° C. When the acidic milk beverage of Sample 533 was measured with the above pH meter, the pH was 4.31.

[0113] <Evaluation of Stability of Acidic Milk Beverages> (Measurement of Amount of Sedimentation at the Bottle Bottom) For each of the acidic milk beverages, Samples 524 to 526 and Samples 531 to 533, stored at 10°C, the amount of sediment that had settled to the bottom of the container (bottle bottom sediment amount) was determined on Day +1, Day +7, Day +14, and Day +21. The method for measuring the amount of sedimentation at the bottle bottom (unit: % by mass) was the same as in Example 2. The results are shown in Table 6. Each acidic milk beverage was continued to be stored at 10°C throughout the test period.

[0114] (Measurement of whey-off amount) For each of the acidic milk beverages, Samples 524 to 526 and Samples 531 to 533, stored at 10°C, the amount of whey generated as the supernatant of the acidic milk beverage (whey-off amount) was determined on Day +1, Day +7, Day +14, and Day +21. The method for measuring the whey-off amount (unit: mm) was the same as in Example 2. The results are shown in Table 6. Each acidic milk beverage was continued to be stored at 10°C throughout the test period.

[0115] In this example, when the amount of sedimentation at the bottom of the bottle is 2.0% by mass or less and the amount of whey off is 20 mm or less, it is determined that the acidic milk beverage has prevented aggregation and precipitation of acidic milk particles in the acidic milk and also suppressed whey off, and is therefore evaluated as having excellent stability.

[0116]

[0117] <Discussion> The acidic milk beverages of Samples 524 to 526 and Samples 531 to 533 all had a small amount of sedimentation at the bottom of the bottle, at most 1.7% by mass, and a small amount of whey removed, at most 11 mm, suggesting that they can prevent aggregation and precipitation of acidic milk particles in the acidic milk.

[0118] Although the embodiments and examples of the present invention have been described above, it is also intended from the beginning that the features of the respective embodiments and examples may be appropriately combined.

[0119] The embodiments and examples disclosed herein should be considered to be illustrative in all respects and not restrictive. The scope of the present invention is defined not by the embodiments and examples described above but by the claims, and it is intended to include all modifications within the meaning and scope of the claims.

Claims

1. A composition for stabilizing an acidic milk beverage comprising at least gelatin and sulfate ions, The gelatin is an acid-processed gelatin, The composition for stabilizing acidic milk beverages is added to water so that the concentration of the gelatin is 5% by mass, and the solution is allowed to stand at 5±1°C for 18 hours to obtain a first solution, which contains 5,000 ppm or more and 30,000 ppm or less of the sulfate ions.

2. The composition for stabilizing an acidic dairy beverage further comprises chloride ions, The composition for stabilizing an acidic dairy beverage according to claim 1 , wherein the first solution contains 8000 ppm or less of the chloride ions.

3. An acidic milk beverage comprising the composition for stabilizing an acidic milk beverage according to claim 1 or 2.

4. The acidic milk beverage according to claim 3 , wherein the acidic milk beverage contains the acidic milk beverage stabilizing composition in an amount of 0.15% by mass or more and 0.6% by mass or less in terms of gelatin.

5. The acidic milk beverage according to claim 3 , wherein the pH of the acidic milk beverage is from 3 to 5.

5.

6. The acidic milk beverage according to claim 3 , wherein the acidic milk beverage is one or more selected from the group consisting of fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages.

7. The acidic milk beverage according to claim 3 , further comprising at least one selected from the group consisting of sugars, fruit juice, vegetable juice and flavorings.