JPH078167A - Method for producing sterilized skim milk drink - Google Patents

Abstract

(57) [Summary] [Structure] Skim milk with a non-fat milk solid content concentration of 1 to 30% by weight, and HLB number 3 with a non-fat milk solid content weight ratio of 1/360 or more.
PH of 5.0 to 8 including 16 sucrose fatty acid esters.
A method for producing a sterilized skim milk beverage, which comprises subjecting a solution of No. 0 to UHT sterilization treatment at a sterilization temperature of 110 ° C or higher. [Effect] According to the production method of the present invention, a solution containing skim milk and sucrose fatty acid ester containing almost no milk fat can be stably stored for a long period of time only by treating the solution with UHT sterilization. In addition, since it is possible to have good sterilization property, no special equipment is required. Therefore, it is extremely useful for industrial production of skim milk beverages, which is intended for long-term storage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a sterilized skim milk beverage which is capable of maintaining long-term storage stability even when skim milk containing almost no milk fat content is subjected to ultra-high temperature sterilization treatment.

[0002]

2. Description of the Related Art Beverages containing milk proteins are usually subjected to ultra-high temperature heat sterilization treatment such as UHT sterilization to cause thermal denaturation of the milk proteins contained therein, which tends to cause precipitation, leading to deterioration in storage stability. There are drawbacks. Therefore, conventionally, such U
In the case of a milk protein-containing beverage that needs to be HT sterilized,
A method of minimizing the treatment time of the UHT sterilization and adding a polysaccharide such as pectin, carrageenan, guar gum, locust bean gum or tragacanth gum has been carried out.

However, most of the drinks containing milk protein which are treated in this way contain milk fat and are sold in paper packs or bottles. The storage stability that is specifically required is about one week, the UHT sterilization treatment time is short, and even if the sterilization is insufficient, the drawbacks associated therewith are not so serious.

On the other hand, recently, a milk protein-containing beverage filled in a can product has been proposed and marketed. In the case of such a can product, as compared with a conventional milk protein beverage containing a milk fat content, If the storage stability period required is long, it is about one year, so it is necessary to perform sufficient UHT sterilization.
Therefore, in the case of producing such a milk protein-containing beverage, the storage stability of milk protein is ensured by mechanical homogenization treatment and sufficient UHT sterilization is performed, but special equipment for performing mechanical homogenization treatment is used. However, there is a drawback that the manufacturing process becomes complicated.

On the other hand, in order to improve the milk protein storage stability of milk protein-containing acidic beverages having a pH of 4.2 or less,
It has been proposed to contain a sucrose fatty acid ester having an HLB of 13 or more (Japanese Patent Publication No. 59-41709). However, in the case of such acidic drinks, UH
If ultra high temperature sterilization such as T sterilization is performed, even if HLB1
Even when 3 or more sucrose fatty acid esters are contained, hydrolysis of milk protein and denatured aggregation due to heat occur. That is, in the case of such an acidic beverage, ultrahigh temperature sterilization such as UHT sterilization cannot be a prerequisite, and the addition action of sucrose fatty acid ester of HLB 13 or more improves the storage stability of milk protein due to heat denaturation. It does not act to improve, but acts to prevent precipitation of milk protein during acidification treatment, and a milk protein-containing beverage that requires ultra-high temperature sterilization such as UHT sterilization. The mechanism of action is completely different from that in the case of maintaining the storage stability of.

[0006]

The object of the present invention is to ensure a very good storage stability of milk protein even with sufficient UHT sterilization treatment, and to use special equipment. An object of the present invention is to provide a method for producing a sterilized skimmed milk drink that can be easily produced industrially.

[0007]

According to the present invention, skim milk having a non-fat milk solid content concentration of 1 to 30% by weight and a non-fat milk solid content weight ratio of 1/360 or more with an HLB value of 3 to 16 are used. A method for producing a sterilized skim milk beverage, which comprises performing a UHT sterilization treatment at a sterilization temperature of 110 ° C or higher on a solution having a sugar fatty acid ester and having a pH of 5.0 to 8.0 (hereinafter referred to as solution A). To be done.

The present invention will be described in more detail below.

In the production method of the present invention, a solution A having a specific pH and containing a specific amount of skim milk and a specific amount of sucrose fatty acid ester having an HLB value of 3 to 16 is subjected to UHT sterilization.

As the skim milk used in the present invention, a wide range of milks of animal or plant origin can be used. For example, animal milk such as milk, goat's milk, sheep's milk and horse's milk; soybean milk. And the like, and the like can be used alone or as a mixture. The skim milk content is added so that the non-fat milk solid content concentration in the skim milk-containing solution is 1 to 30% by weight, preferably 2 to 25% by weight. When the non-fat milk solid content concentration is less than 1% by weight, the storage stability effect of the specific sucrose fatty acid ester at the time of UHT sterilization described later is insufficient, and when it exceeds 30% by weight, the skim milk beverage Difficult to manufacture.

The sucrose fatty acid ester contained in the solution A is a mono-, di-, or triester of sucrose and a fatty acid such as palmitic acid, stearic acid, or oleic acid.
Alternatively, a mixture thereof or the like can be used, and the HLB value needs to be 3 to 16, preferably 9 to 16 from the viewpoint of solubility of sucrose fatty acid ester in water. HLB
If the value is outside the above range, the desired storage stability of the milk protein cannot be obtained. The content ratio of the sucrose fatty acid ester needs to be 1/360 or more, preferably 1/360 to 1/60 in terms of the non-fat milk solid content weight ratio. At this time 1
If it is less than / 360, the effect of adding the sucrose fatty acid ester cannot be obtained.

The pH of the solution A containing the skim milk and the sucrose fatty acid ester is 5.0 to 8.0, preferably 5.5.
It needs to be adjusted to 7.5. At this time, when the pH is less than 5.0, hydrolysis, heat denaturation and aggregation of milk protein occur during UHT sterilization described later, and when the pH exceeds 8.0, aggregation and precipitation of calcium in milk is caused. And deamination is likely to occur.

To prepare the solution A containing the skim milk and the sucrose fatty acid ester, for example, a method of mixing the skim milk and the sucrose fatty acid ester solution, or after mixing the skim milk powder and the sucrose fatty acid ester in advance with powder, It can be obtained by a method such as uniform dissolution. To prepare the skim milk, for example, a method of adding skim milk powder to a required amount of ion-exchanged water, stirring and mixing to dissolve uniformly using a stirrer, and in the case of preparing a large volume, use a puff blender or the like to uniformly disperse the skim milk. It can be obtained by a dissolving method or the like. On the other hand, in order to prepare the sucrose fatty acid ester solution, in the case of a sucrose fatty acid ester having an HLB value of 9 to 16, the sucrose fatty acid ester solution is stirred and dissolved at about room temperature to form an aqueous solution of 2 to 20% by weight, and has an HLB value of less than 9. In the case of the sucrose fatty acid ester, it can be obtained by a method of heating at 60 to 80 ° C. so as to obtain a 2 to 20 wt% aqueous solution, and stirring and dissolving.

Next, in the method of the present invention, the solution A is used.
The sterilization temperature is 110 ° C or higher, preferably 110 to 150
UHT sterilization is carried out at ℃, particularly preferably 110 to 130 ℃. If the sterilization temperature is less than 110 ° C, a sufficient sterilization effect cannot be obtained for heat-resistant microorganisms. The treatment time, that is, the residence time of the solution A at the sterilization temperature is preferably 1 to 60 seconds, particularly 5 to 60 seconds.
If the residence time is less than 1 second, a sufficient bactericidal effect cannot be obtained, and if it exceeds 60 seconds, economy and excessive denaturation of milk protein may occur, which is not preferable. Further, in the UHT sterilization, it is preferable that the temperature is raised in a plurality of stages such as two stages from the viewpoint of efficiency. Specifically, in the first stage, the temperature is raised to 90 to less than 110 ° C. After that, it is preferable to raise the temperature to 110 to a desired temperature in the second step. Further, the UHT sterilization can be performed by a known method, and as the sterilizing device, for example, an indirect plate-shaped, coiled tube-shaped or scrape-shaped surface heat exchanger can be used.

In the sterilized skim milk drink obtained by the method of the present invention, in addition to the above-mentioned essential components, sucrose, fructose, glucose and various other juices, other fruit juices, oils, flavors, pigments and the like can be used as usual beverages. Additives can be added.
The addition timing of the additive can be appropriately selected according to the type of the component. In addition, lactic acid, fructose glucose, flavors and the like are added to the obtained sterilized skim milk drink to adjust the pH to 3.3 to.
After making it about 3.6, it can be treated at 80 to 90 ° C. for 1 to 10 minutes to prepare a soft drink.

The sterilized skim milk drink obtained by the method of the present invention is filled in, for example, a paper pack, a can, a bottle and the like, preferably at room temperature for 6 months or longer, particularly preferably for 12 months or longer, and storage stability and sterilization of milk protein. It is possible to secure the sex.

[0017]

In the production method of the present invention, the specific solution A containing almost no milk fat is treated by UHT sterilization, so that milk protein can be stored for a long period of time easily and without special equipment. It is possible to obtain a sterilized skim milk beverage having excellent stability. Therefore, it is extremely useful for industrial production of skim milk beverages, which is intended for long-term storage.

[0018]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples below, but the present invention is not limited thereto.

[0019]

Example 1 4000 g of water was added to 1000 g of skimmed milk powder to prepare skim milk having a pH of 6.5 and a non-fat milk solid content concentration of 20% by weight. Next, sucrose fatty acid ester having an HLB value of 16 (trade name "P-1670", manufactured by Ryoto Co., Ltd.) 1
6.55 g was added to prepare a solution containing 0.33% by weight of sucrose fatty acid ester. About the obtained solution, RM
A skim milk beverage was produced by performing UHT sterilization for 30 seconds at each of sterilization temperatures of 110 ° C, 120 ° C, and 130 ° C using an S-type small-volume liquid continuous sterilization tester (manufactured by Hisaka Seisakusho).

Next, for each skim milk beverage obtained, a laser analysis type particle size distribution device (type "SALD-1
100 ", manufactured by Shimadzu Corporation) was used to measure the particle size of the milk protein contained, and the number of surviving heat-resistant molds was
The bactericidal effect was measured using a potato dextrose agar medium according to the Food Sanitation Inspection Guideline (published by the Japan Food Sanitation Association). The results are shown in Table 1. The smaller the particle size is, the less the precipitation occurs and the more excellent the storage stability is.

[0021]

Comparative Example 1 A skimmed milk drink was prepared and each measurement was carried out in the same manner as in Example 1 except that sucrose fatty acid ester was not added or UHT sterilization was not performed. The results are shown in Table 1.
Shown in.

[0022]

[Comparative Example 2] A skim milk drink was prepared in the same manner as in Example 1 except that sucrose fatty acid ester was not added, and further subjected to mechanical homogenization treatment. The mechanical homogenization method is a laboratory homogenizer (model 15M-8BA, MA
NON-GAURIN) was used. Table 2 shows the average particle size (μm) of the milk protein and the result of the sterilization measurement similar to that in Example 1.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

Comparative Example 3 A skim milk drink was prepared in the same manner as in Example 1 except that the pH of the solution containing skim milk and sucrose fatty acid ester was adjusted to 4 with a 10% citric acid solution. Also, precipitation of milk protein was visually confirmed, and it was found that the storage stability of milk protein was poor.

[0026]

Example 2 Skim milk beverage 50 prepared in Example 1
After adding 1500 g of fructose-glucose solution, 50 g of 20% by weight lactic acid solution and 200 g of fragrance to 0 g and stirring them well,
Further, a 20 wt% lactic acid solution was added to adjust the pH to 3.45, and then water was added to produce a total amount of 10000 g of soft drink. The soft drink was heat-treated at 80 ° C. for 10 minutes and then filled in a 200 ml bottle, and the same measurement as in Example 1 and the storage stability after 2 months at 37 ° C. were measured. The results are shown in Table 3.

[0027]

[Comparative Example 4] 500 g of skim milk drink prepared in Comparative Example 1
In addition, sucrose fatty acid ester having an HLB value of 16 (trade name "P
-1670 ", manufactured by Ryoto Co., Ltd.) 1.65 g, fructose-glucose liquid 1500 g, 20% by weight lactic acid solution 50 g and flavor 200 g, and after sufficiently stirring, 20% by weight lactic acid solution was further added to adjust the pH to 3. It was adjusted to 45, and then water was added to produce a total of 10000 g of soft drink. 200m after heat treatment of soft drink water at 80 ℃ for 10 minutes
1 l bottle was filled, the same measurement as in Example 1 and 37 ° C., 2
The storage stability after the lapse of months was measured. The results are shown in Table 3.

[0028]

[Table 3]

[0029]

Example 3 Example 1 was repeated except that 1000 g of skimmed milk powder was dissolved in 4000 g of water, and sucrose fatty acid ester having an HLB value of 3 to 16 shown in Table 3 was added so as to be 0.222% by weight. Similarly, a skim milk drink was prepared and each measurement was performed. The results are shown in Table 4.

[0030]

[Table 4]

Claims (1)

[Claims] 1. Skim milk with a non-fat milk solid content concentration of 1 to 30% by weight, and an HLB value of 3 with a non-fat milk solid content weight ratio of 1/360 or more.
PH of 5.0 containing ~ 16 sucrose fatty acid ester
A method for producing a sterilized skim milk drink, which comprises subjecting the solution of 8.0 to UHT sterilization treatment at a sterilization temperature of 110 ° C. or higher.