JPH08112059A - Process for producing calcium-fortified lactic acid bacterium beverage and product thereof - Google Patents

Abstract

(57) [Summary] (Modified) [Objective] To provide a method for producing a calcium-fortified lactic acid bacterium beverage excellent in physical property stability and a product thereof. [Structure] Lactic acid-fermented sour milk was homogenized and treated with syrup and block-wise H with a CS value of 40-220.
A method for producing a calcium-fortified lactic acid bacterium beverage excellent in stability of physical properties, which comprises adding M pectin and mixing and then adding calcium and further mixing. Furthermore,
A calcium-fortified lactic acid bacterium beverage excellent in physical stability obtained by the production method. [Effect] Block-wise type H with CS value of 40 to 220
The use of M-pectin makes it possible to further increase the amount of calcium to be added to the product. In addition, even if the product is stored for a long period of time, no precipitation, separation or aggregation, which has been a problem in the past, occurs at all.
A product that is extremely stable in physical properties and can withstand long-term storage is obtained.

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 lactic acid bacterium beverage which is reinforced with calcium and has little change in the viscosity of the product, which can withstand long-term storage without separation and precipitation, and a product thereof. More specifically, the present invention is to produce a lactic acid fermented beverage such as a nutritionally excellent drink-type yogurt product in which calcium other than milk-derived calcium is added fortification in a simple process. The present invention relates to an innovative method for producing a calcium-fortified lactic acid bacterium beverage and a product thereof, which makes it possible to easily produce a high-quality product that has low viscosity, stable physical properties, and can withstand long-term storage. is there.

[0002]

2. Description of the Related Art Conventionally, when producing lactic acid bacterium beverages, that is, lactic acid bacterium beverages, dairy lactic acid bacterium beverages, fermented milk and other beverage products, generally, sour milk (bacterial liquid) obtained by lactic acid fermentation of milk is used. It was produced by mixing with a syrup containing sugar and the like and then subjecting it to a homogenizing treatment. However, when a product produced by such a method is stored in this state, casein which is a component of milk is precipitated, or casein is associated and aggregated, and as a result, the beverage is thickened during storage or its In many cases, the contents were separated, which was also a major factor in deteriorating the quality of the product.

The deterioration of the quality of such beverages during storage is generally due to the fact that when milk is acidified, water-insoluble casein, which is a component of milk, is electrically positively charged with each other. They repel each other electrically and are in a physically stable state for a while, but if this charge is weak and the electrical repulsion is weak, or the density of casein is high, they can not be electrically repulsed, This is a phenomenon caused by the deterioration of the physical stability. Therefore, in order to avoid such a phenomenon, in general, HM pectin is added to the lactic acid bacteria beverages to protect casein with HM pectin, and the negative electric repulsive force of the HM pectin is used. Then, a method for stabilizing the physical properties is adopted.

By the way, pectin is a complex polymer whose main component is galacturonic acid, and polygalacturonic acid in which a part of the carboxyl group of galacturonic acid, which is its constituent, is methyl-esterified. (Polygalactur
onic acid). Such substances are obtained mainly from edible plant raw materials by extraction with hot water, and usually citrus fruits and apples are used as raw materials.

As stated in such a definition,
The molecule of pectin is composed of polygalacturonic acid as a framework. The carboxyl group of galacturonic acid, which is the main constituent, is partially methyl-esterified, and the degree of esterification is determined by the degree of esterification (deg.
lee of esterification: DE)
Is generally expressed as, and is expressed as a ratio of methyl esterified carboxyl groups to total carboxyl groups. According to this DE, pectin is roughly classified into two types. That is, when DE exceeds 50%, the pectin is highly esterified pectin or high methoxyl pectin:
HM pectin), and when DE is less than 50%, the pectin is low esterified pectin or low methoxyl pectin.
tins: LM pectin).

Pectin used to stabilize acidic milk is H
M pectin is used. HM pectin is adsorbed on casein particles that have lost their electric repulsive force under acidic conditions, and electric repulsive force is generated again due to the negative charge of the free carboxyl group (non-esterified carboxyl group) existing in HM pectin. The casein particles are stabilized. In this case, in LM pectin, the absolute amount of free carboxyl groups is large, and rather, the cross-linking between LM pectins due to the reaction between free carboxyl groups and Ca ions in milk becomes dominant, resulting in thickening and gelation reaction. Occurrence of the stabilizing effect of LM pectin on casein is inhibited. Therefore, the pectin that can be used to stabilize acidic milk is usually HM pectin having a DE of 60% or more.

However, in the lactic acid bacterium beverage fortified with calcium, which is the object of the present invention, the desired stability cannot be obtained by using the conventional HM pectin. In other words, due to the excess Ca ions added, the reaction between Ca ions and the free carboxyl group of HM pectin makes the cross-linking between HM pectins dominant.
Like LM pectin, the adsorbing action of HM pectin on casein is inhibited, and as a result, the ability to stabilize casein is impaired, and desired stability cannot be obtained.

[0008]

In view of such circumstances, the present inventors intend to simply produce lactic acid bacterium beverages which are extremely stable in physical properties and which can enhance calcium at a high level. As a result of earnest research accumulated with the goal of establishing a new manufacturing technology that enables
It was found that the intended purpose can be achieved by using a block-wise type HM pectin having a value of 50 to 150, and the present invention has been completed.

An object of the present invention is to provide a method for easily producing nutritionally excellent lactic acid fermented beverages in which calcium other than milk-derived calcium is added to enhance calcium. .

It is another object of the present invention to provide a new method for producing a calcium-fortified lactic acid bacterium beverage, which has a low viscosity, stable physical properties, and is capable of fortifying a high level of calcium.

It is another object of the present invention to provide a method for producing a high-quality calcium-enriched lactic acid bacterium beverage which is physically stable and does not cause precipitation, separation or aggregation during storage, and a product thereof. To do.

[0012]

The present invention which achieves such an object comprises the following technical means (1) to (3). (1) A method for producing a calcium-fortified lactic acid bacterium beverage having excellent physical property stability, which comprises adding syrup, blockwise HM pectin, and calcium to lactic acid-fermented sour milk.

(2) Blockwise type HM pectin
The method for producing a calcium-fortified lactic acid bacterium beverage according to (1) above, which is a blockwise HM pectin having a CS value of 40 to 220.

(3) Calcium-fortified lactic acid bacterium beverages excellent in physical stability obtained by the production method described in (1) above.

Next, the present invention will be described in more detail. The present invention, as described above, comprises adding syrup, blockwise HM pectin, and calcium to lactic acid-fermented sour milk (bacterial liquid), which is a method for producing a calcium-fortified lactic acid bacterium beverage excellent in physical stability. , And the block-wise HM pectin has a CS value of 40 to 22.
The present invention relates to a method for producing a calcium-enriched lactic acid bacterium beverage having excellent physical stability, which comprises using a blockwise HM pectin of No. 0, and further, calcium enrichment excellent in physical stability obtained by the method. It relates to lactic acid bacteria beverages.

In this case, the lactic acid-fermented sour milk referred to in the present invention means any fermented milk product obtained by lactic acid-fermenting milk or a milk product or a similar product or a similar product. It is also possible to target regardless of the type, for example, skim milk powder, sugar, stabilizer, etc. are added to whole milk or skim milk, and after sterilizing treatment at 85 ° C for about 30 seconds to homogenize, After cooling to 40 ° C and adding a starter, lactic acid fermentation is carried out for 4 to 6 hours to obtain a pH of 4.3, which is the acid solution (bacterial solution) that is the base of a so-called lactic acid beverage for dairy products or whey protein. Typical examples include milk or skim milk and similarly lactic acid-fermented milk.

Next, the syrup used in the present invention means an additional additive component obtained by adding a flavor component, a nutrition component, a viscosity adjusting component and the like to the sweetener and fruit juice as a base, if necessary. However, it is not particularly limited as long as it is based on a sweetener and a fruit juice, and is not particularly limited.For example, sucrose, glucose, glucose-fructose syrup, aspartame, orange juice, Strawberry juice, lemon juice and the like are exemplified as preferable ones.

Next, H used in the present invention together with syrup
As the M pectin, a blockwise HM pectin having a CS value of 40 to 220 is used.

As the research on pectin progresses, new types of HM pectin having higher potency than conventional types of HM pectin are developed as the chemical and physical properties of pectin are elucidated. Came to.
That is, the HM pectin that has been generally used in the past is of a type (random wise type) in which non-esterified free carboxyl groups are uniformly distributed in the main chain of polygalacturonic acid. However, on the other hand, a type (blockwise type) in which a free carboxyl group is concentrated and unevenly distributed in a site having a main chain of galacturonic acid has been developed. Such a block-wise HM pectin has a concentration of free carboxyl groups concentratedly in a portion of the main chain of polygalacturonic acid of HM pectin, so that it has an adsorptivity with casein molecules present in milk components. In addition, the binding effect of casein and HM pectin due to the excess Ca ions added is hardly inhibited, and the stabilizing effect is large.

The CS value here is the evaluation test method 1 described later.
Measured at. In a HM pectin with a constant HM pectin concentration and the same degree of esterification, when Ca ion is added and reacted with a free carboxylic acid, the viscosity is increased by the addition of Ca ion even though the degree of esterification is the same. Differs depending on the type of HM pectin. This difference is due to the distribution state of free carboxyl groups in the main chain of polygalacturonic acid of HM pectin, and the more distributed the free carboxyl groups are, that is, the more random-wise, the more the viscosity is expressed. The smaller and more ubiquitous the free carboxyl groups are, that is, the more blockwise, the greater the viscosity expression. CS
The value is a numerical value corresponding to the viscosity at this time. The larger the CS value, the greater the degree of blockwise, and the smaller the CS value, the greater the degree of randomwise.

The conventional HM pectin is mainly of random wise type, and its CS value is less than 40, which is relatively low. When such a conventional HM pectin is used in a lactic acid bacterium drink fortified with calcium, the viscosity of the drink is reduced, but the distribution of free carboxyl groups is scattered, and the excess Ca ions added cause the HM pectin molecules to be separated between the HM pectin molecules. Cross-linking occurs widely, the binding between casein and HM pectin is inhibited, the stabilizing effect of casein cannot be obtained, and precipitation aggregation of milk protein occurs over time.

In pectin having a CS value of 40 or more and a large blockwise degree, the cross-linking between pectin molecules due to the added excess Ca ions is localized, so that the inhibition of casein-HM pectin binding by Ca ions is small. The stabilizing effect of protein is large.

However, since the binding strength of HM pectin with Ca ions increases as the blockwise degree increases, it is possible to avoid contact between pectin and excess Ca ions before adsorbing the casein with HM pectin. desirable. Before adsorption of casein and HM pectin, HM with Ca ion and large blockwise
When reacted with pectin, cross-linking between HM pectin due to Ca ions in the syrup occurs, and the syrup has a strong gel property, which seriously hinders the production. As a result, a stable effect cannot be obtained and the intended purpose is I can't achieve it. Therefore, the HM pectin and Ca ions do not coexist simultaneously, and the HM pectin solution or the calcium solution is individually added together with the syrup, or the acid milk and the HM pectin-containing syrup are mixed, and then the calcium solution is added. It is desirable to adopt a method of adding the above-mentioned method, whereby the intended purpose can be achieved.

When the CS value is 220 or more, the block width of HM pectin becomes very large, and even if direct contact between HM pectin and Ca ions is avoided, HM pectin is
At the time of mixing the pectin solution and the sour milk, the reaction between Ca ions in the sour milk and HM pectin is large, and at this time, a thickening and gelation reaction occurs, which hinders production. Although it is possible to prevent it to some extent by homogenizing treatment, the resulting lactic acid bacterium beverage has a very high viscosity, and a product with a high stabilizing effect cannot be produced, and the intended purpose cannot be achieved.
In order to achieve the invention, block-wise HM pectin with a CS value of 40-220 must be used.

The calcium used in the present invention can be used in any type and form as long as it is used as a food additive, and is not particularly limited. For example, calcium gluconate, calcium lactate, calcium chloride and the like are preferable. In addition, it is desirable to use them in the form of an aqueous solution.

In the present invention, the blockwise HM pectin and calcium are added as essential components together with syrup to the acid milk obtained by lactic acid fermentation as described above. The components are not particularly limited, and various components can be appropriately added as optional additional components.

Next, each step of the production method of the present invention will be explained. In a preferred embodiment of the present invention, HM pectin or calcium is individually added to acid milk together with syrup, and then homogenized if necessary. Consists of. In this case, for example, calcium may be added to the syrup in advance, or pectin may be added to the syrup in advance. In the former case, acid milk, syrup (containing calcium), and HM pectin are respectively added. Prepare individually,
After adding and mixing these, it is preferable to carry out a homogenization treatment as necessary. In the latter case, acid milk, syrup (containing HM pectin) and calcium are prepared separately, and after adding and mixing these It is preferable to carry out a homogenization treatment if necessary.

In the present invention, it is important to adopt such a manufacturing process, and therefore, even if blockwise type HM pectin having a high CS value is used and calcium is added, it can be used in milk components. Casein and H existing in
By effectively binding M-pectin and simultaneously performing homogenization treatment if necessary, it is possible to reliably prevent the viscosity of the product from increasing and to prevent the production from becoming too high due to the viscosity. As a result, even when the obtained product is stored for a long period of time, it is possible to prevent precipitation, separation and aggregation of beverage components, and to manufacture a product that can withstand long-term storage.

In this case, for example, even if a syrup containing HM pectin and calcium is prepared in advance and added to the above-mentioned sour milk and then mixed or homogenized, HM pectin and Ca having a high CS value are added. As the ion reacts in the syrup to form a strong gel, as a result, the viscosity of the syrup becomes extremely high, resulting in a large hindrance to the production of the syrup. It is important to add HM pectin solution or calcium individually together with the syrup, and the intended purpose can be achieved only by adopting such a constitution.

As described above, in the present invention, a method of adding calcium to a system consisting of sour milk and syrup is used although the blockwise type HM pectin having high potency and high reactivity with calcium is used. By improving, it is possible to reliably avoid the reaction between HM pectin and calcium, and to achieve a high rate of binding between casein and HM pectin in the components of milk.
Such a result is first obtained by adopting the configuration of the present invention.

Next, the individual processing means employed in each step of the manufacturing method of the present invention may be an application of ordinary processing means, and is not particularly limited. For example,
Of these, sour milk, syrup, block-wise HM pectin, and calcium can be prepared according to a usual method. In addition, a sweetener and a fruit juice can be used as a base for the preparation of HM.
Syrups containing pectin or calcium are eg 1
It may be sterilized by performing low temperature heat sterilization treatment at 10 ° C. for 3 seconds.

The mixing and preparation of the respective raw materials thus prepared is carried out, for example, by using a stirring and mixing apparatus such as a beverage manufacturing tank under a stirring and mixing condition of 20 to 500 rpm for 10 to 60.
It suffices to perform a mixing process for a minute. Further, the treatment for homogenization, if necessary, may be performed, for example, by using a homogenizer apparatus and homogenizing by a conventional method under the homogenization condition of 150 kg / cm ² at a product temperature of 10 ° C. The product manufactured by applying the processing means in each of these steps is finally filled in an appropriate container such as a plastic container, a glass container, a paper container, etc. by a conventional method to obtain a final product.

The lactic acid bacterium beverages referred to in the present invention generally include all of the so-called lactic acid bacterium beverages, dairy lactic acid bacterium beverages and fermented milk defined in the art, and their raw materials. It also includes similar processed products prepared by variously modifying the above, and similar products.

[0034]

Next, the operation of the present invention will be described. Since casein present in sour milk components is an amphoteric polymer, its overall charge changes from negative to positive depending on the degree of acidification, and electric repulsion is lost during lactic acid fermentation, causing casein aggregation. . In general, casein is electrically positively charged at pH 3.6 to 4.4 of sour milk obtained by lactic acid fermentation. Usually, HM pectin is used for the purpose of stabilizing this aggregated acidic milk. The HM pectin is adsorbed to the positively charged casein particles, and the negative charge of the free carboxyl group existing in the HM pectin causes the electric repulsion force to be generated again and the casein particles to be stabilized.

However, in the lactic acid bacterium drink fortified with calcium, which is the object of the present invention, when random wise HM pectin in which free carboxyl groups are scattered like conventional HM pectin is used, excess Ca added is added.
The free carboxyl group in HM pectin and the cross-linking by Ca ion are widely generated between the HM pectin molecules by the ions, the binding between casein and HM pectin is inhibited, and the stabilizing effect of casein is not exerted, and the stability of the product is impaired. Be done.

On the other hand, in block-wise HM pectin, free carboxyl groups are concentrated and unevenly distributed in a portion of the main chain of polygalacturonic acid.
Therefore, even if an excess Ca ion is added, the cross-linking bond between the Ca ion and the HM pectin molecule is localized, so that the inhibition of the binding of HM pectin-casein by Ca ion is small and that of casein The stabilizing effect is great.

However, when an ordinary syrup was prepared in which the HM pectin and Ca ions coexisted simultaneously, compared with the random wise HM pectin, a strong gel was formed together with Ca ions in the syrup. Formed,
As a result, the viscosity of the syrup becomes so high that it cannot be transferred by using a pump. Therefore, it is desirable to avoid contact between HM pectin and excess Ca ions before adsorbing the casein and HM pectin, without coexisting the HM pectin and Ca ions simultaneously, together with syrup,
It is desirable to adopt a method of individually adding the HM pectin solution or the calcium solution, or a method of mixing the acid milk and the HM pectin-containing syrup and then adding the calcium solution, whereby the intended purpose can be achieved. Become.

However, if the blockwise degree becomes unnecessarily large, even if direct contact between the HM pectin and Ca ions is avoided, the Ca ions and HM pectin in the acid milk will be mixed at the time of mixing the HM pectin solution and the acid milk. Is large, and at this point thickening and gelation reactions occur, which hinders production. Although it is possible to prevent it to some extent by homogenizing treatment, the resulting lactic acid bacterium beverage has a very high viscosity, and a product with a high stabilizing effect cannot be produced, and the intended purpose cannot be achieved. In order to achieve the present invention, even if the degree of blockwise is unnecessarily large, it is a problem, and this object can be achieved only by the blockwise type HM pectin in a specific range.

As described above, the present invention is greatly different from the case of using the conventional ordinary HM pectin even from the viewpoint of its mechanism of action, and the effect of the present invention is when the above method is adopted. It is understood that it is unique only to you.

[0040]

[Evaluation Test Method 1] Calcium reactivity of HM pectin (C
The S value) is measured by the following method.

Principle: When Ca ions are added to HM pectin, under conditions where partial gelation does not occur,
A HM pectin solution containing Ca ions is prepared and the viscosity is measured. Mix at low pH to avoid reaction of Ca ions with HM pectin. After mixing, an acetate buffer is added and the reaction is started when the pH is raised to a predetermined level.

Reagent: 60% (V / V) isopropanol aqueous solution 1M hydrochloric acid 1M acetic acid buffer, pH = 4.75 250 mM calcium chloride solution

Method: 1. In a 200 ml glass beaker, add 105 ml of 60% (V / V) isopropanol aqueous solution. While stirring 2.1 with magnetic stirrer, add 5 g of pectin and stir for 0 minutes. 3. The pectin dispersion liquid of 2 is transferred to a glass filter and suction filtered. 4. The filtration residue of the glass filter was taken from 15 ml of 60% (V
/ V) Wash 6 times with aqueous isopropanol solution. 5. The isopropanol 20 ml filter residue is then washed. 6. The glass filter containing the filtration residue is covered with perforated medicine packing paper and dried at 105 ° C. for 2.5 hours. 7. An HM pectin solution (final HM pectin concentration 0.6%) is prepared using distilled water, 1M hydrochloric acid is added to adjust the pH to 1.5, and the concentration is adjusted to a predetermined concentration. 8. 145 g of this pH = 1.5 pectin solution is weighed into a viscosity measuring glass. 9. Add 5 ml of calcium chloride solution. The final calcium concentration will be 8.3 mM. 10. While effectively stirring with a magnetic stirrer, 25 ml of acetate buffer is added to adjust the pH of the solution to 4.2. 11. The magnet is taken out, the glass is allowed to stand at 25 ° C. until the next day, and then the viscosity is measured with a Brookfield viscometer.

CS value: The CS value is the measured viscosity (mPa
・ S)

Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to the examples. Example 1 (First step) 100 ml of 350 ml of 25% skim milk powder solution
Sterilize for 15 minutes at ℃, then cool to 37 ℃, then S
t. thermophilus and L.L. bulgaric
Usus was inoculated and cultivated until the pH became 4.3 to obtain yogurt as sour milk.

(Second Step) On the other hand, as a syrup, 10 g of a high-fructose corn syrup as a sweetener, 10 ml of concentrated strawberry juice, DE70%, a blockwise HM pectin having a CS value of 40 (NY-1: manufactured by Copenhagen Pectin). ) Dissolve 3.5g in water to make 500ml and 100 ℃
After sterilizing for 15 minutes, it was cooled to 10 ° C or lower. Also, in order to strengthen calcium, dissolve 5 g of calcium gluconate in water to make 150 ml,
After sterilization by minutes, this was cooled to 10 ° C or lower.

(Third step) Next, the yogurt is mixed with
After mixing 50 ml, 500 ml of syrup, and 150 ml of calcium solution, the mixture was homogenized at a pressure of 150 kg / cm ² to obtain a drink-type calcium-fortified yogurt product of the present invention having extremely stable physical properties.

Example 2 (First Step) 350 ml of 25% skim milk powder solution was added to 100 ml.
Sterilize for 15 minutes at ℃, then cool to 37 ℃, then S
t. thermophilus and L.L. bulgaric
Usus was inoculated and cultivated until the pH became 4.3 to obtain yogurt as sour milk.

(Second Step) On the other hand, as a syrup, 10 g of a high-fructose corn syrup, which is a sweetener, 10 ml of strawberry concentrated juice, DE 70%, a blockwise HM pectin having a CS value of 50 (NY-1, manufactured by Copenhagen Pectin). ) Dissolve 3.5g in water to make 500ml and 100 ℃
After sterilizing for 15 minutes, it was cooled to 10 ° C or lower. Also, in order to strengthen calcium, dissolve 5 g of calcium gluconate in water to make 150 ml,
After sterilization by minutes, this was cooled to 10 ° C or lower.

(Third step) Next, the yogurt is mixed with
After mixing 50 ml, 500 ml of syrup, and 150 ml of calcium solution, the mixture was homogenized at a pressure of 150 kg / cm ² to obtain a drink-type calcium-fortified yogurt product of the present invention having extremely stable physical properties.

Example 3 (First Step) 100 ml of 350 ml of 25% skim milk powder solution was added.
Sterilize for 15 minutes at ℃, then cool to 37 ℃, then S
t. thermophilus and L.L. bulgaric
Usus was inoculated and cultivated until the pH became 4.3 to obtain yogurt as sour milk.

(Second step) On the other hand, as a syrup, 10 g of a high-fructose corn syrup as a sweetener, 10 ml of strawberry concentrated juice, a 70% DE, a blockwise HM pectin (CS-1) having a CS value of 200 (NY-1, manufactured by Copenhagen Pectin). ) Dissolve 3.5 g in water to make 500 ml 100
After sterilizing at 15 ° C for 15 minutes, it was cooled to 10 ° C or lower.
In addition, in order to strengthen calcium, 5 g of calcium gluconate was dissolved in water to make 150 ml, and 1
After sterilizing for 5 minutes, it was cooled to 10 ° C or lower.

(Third step) Next, the yogurt is mixed with
After mixing 50 ml, 500 ml of syrup, and 150 ml of calcium solution, the mixture was homogenized at a pressure of 150 kg / cm ² to obtain a drink-type calcium-fortified yogurt product of the present invention having extremely stable physical properties.

Example 4 (First Step) 350 ml of 25% skimmed milk powder solution was added to 100 ml.
Sterilized at 37 ° C for 15 minutes, then cooled to 37 ° C, and washed with St. th
ermophilus and L.L. bulgaricus was inoculated and cultured until pH 4.3 to obtain yogurt.

(Second step) On the other hand, as a syrup, 6 g of a sweetener consisting of fructose, 10 ml of strawberry concentrated juice,
2. Blockwise HM pectin with a DE of 70% and a CS value of 220 (NY-1, manufactured by Copenhagen Pectin) 3.
After dissolving 5 g in water to make 500 ml and sterilizing at 100 ° C. for 15 minutes, this was cooled to 10 ° C. or lower. Further, in order to strengthen calcium, 5 g of calcium gluconate was dissolved in water to make 150 ml and sterilized at 100 ° C. for 15 minutes, and then cooled to 10 ° C. or lower.

(Third step) Next, the yogurt is mixed with
After mixing 50 ml, 500 ml of syrup, and 150 ml of calcium solution, the mixture was homogenized at a pressure of 150 kg / cm ² to obtain a drink-type calcium-fortified yogurt product of the present invention having extremely stable physical properties.

Comparative Example 1 The same yogurt as in Example 1, Example 2 and Example 3,
With the same raw material and the same preparation method, except that the conventional random-wise pectin (HM-1: manufactured by Sanofi Bio Industry) having an esterification degree of 70% and a CS value of 30 was used for pectin, and the case of Example 1. In the same manner, a drink-type calcium-fortified yogurt product was prepared.

Comparative Example 2 The same yogurt as in Example 1, Example 2 and Example 3,
Blockwise pectin (YM-100: manufactured by Copenhagen Pectin) with 70% esterification degree and 240 CS value for pectin in the same raw material and in the same preparation method.
Except that the same procedure as in Example 1 is performed except that
A drink-type calcium-fortified yogurt product was prepared.

Evaluation Tests for Manufacturing Method and Products Table 1 shows the results of evaluation tests carried out by the ordinary method for the manufacturing methods and products of Examples 1 to 5 and Comparative Examples 1 and 2 above.

[0060]

[Table 1] Pectin Pectin Product Workability DE CS Stability of Viscosity Example 1 70% 40 ○ Low No Problem Example 2 70% 50 ◎ Low No Problem Example 3 70% 200 ◎ Low No Problem Example 4 70% 220 ◎ Slightly high No problem Comparative Example 1 70% 30 × Low No problem Comparative Example 2 70% 240 ◎ High High viscosity Bad

1) Product of the Present Invention In the above-mentioned Examples 1 to 4, although the blockwise HM pectin having the CS value of 40 to 220 was used,
The viscosity of the syrup or product was low, there was no increase in viscosity that hindered production, and handling was good. Further, the obtained product had a low viscosity and had a good quality as a drink type product. Furthermore, when the products of Examples 1 to 4 were stored at 10 ° C. for a long period of 2 weeks, they did not cause precipitation, separation or aggregation and had a good appearance.

2) Comparative Example Product In the case of Comparative Example 1 above, the viscosity of the syrup or product is low,
There was no increase in viscosity that hindered production, and handling was good. Further, the obtained product had a low viscosity and had a good quality as a drink type product. However, when the product of Comparative Example 1 was stored at 10 ° C. for a long period of 2 weeks, precipitation, separation, and aggregation occurred on the second day of storage, and the appearance was extremely poor, and the product had no value. In the case of Comparative Example 2 described above, the syrup viscosity was very high, the stirring efficiency was extremely poor, and it took time to perform uniform mixing. In addition, after uniform mixing, it is difficult to transfer it by using a pump, which is extremely difficult to handle in production, and handling is poor. Further, the obtained product had a high viscosity, and a drink type low viscosity product could not be obtained.

3) Results From the above results, in the case of the product of the present invention, unlike the case of the comparative example, the production of the product of the present invention does not cause an excessive increase in viscosity due to the binding of HM pectin and calcium in all the steps of production. Simple, quick and low energy,
It was confirmed that it can be produced at low cost. Also, the quality of the product is different from that of the comparative example, that is, it has a low viscosity and good properties, and it is a product that is very stable in terms of physical properties and can withstand long-term storage. It was confirmed.

[0064]

Industrial Applicability As described in detail above, the present invention relates to a method for producing high-quality lactic acid bacterium beverages fortified with calcium using blockwise HM pectin having a CS value of 40 to 220. According to the present invention, the following effects can be mainly achieved. (1) Acid milk that is very stable in terms of physical properties and that is reinforced with calcium can be produced in a simple process in a short time and with little energy. (2) Using block-wise HM pectin having a CS value of 40 to 220 and producing high viscosity without causing a high viscosity increase due to gelation even if calcium having high reactivity with the pectin is strengthened. can do. (3) By using a blockwise pectin having a CS value of 40 to 220, it becomes possible to further increase the amount of calcium to be added to the product to be strengthened. (4) Even if the product is stored for a long period of time, a product which can withstand long-term storage, which is extremely stable in physical properties, can be obtained without causing precipitation, separation, and aggregation, which have been conventionally problematic.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Yoshiharu Kuma 1-1-19 Higashishimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. (72) Inventor Eiichi Yamashita 1-8 Hommachi, Chuo-ku, Osaka-shi, Osaka No. 12 Nitta Gelatin Co., Ltd. Osaka Plant (72) Inventor Keiichi Yamamoto 1-8-12 Honmachi, Chuo-ku, Osaka City, Osaka Nitta Gelatin Co., Ltd. Osaka Plant

Claims (3)

[Claims] 1. A method for producing a calcium-fortified lactic acid bacterium beverage having excellent physical property stability, which comprises adding syrup, blockwise HM pectin, and calcium to lactic acid-fermented sour milk. 2. The blockwise HM pectin is CS
The value is preferably 40 to 220, particularly preferably 50 to 2
The method for producing a calcium-fortified lactic acid bacterium beverage according to claim 1, wherein the block-wise HM pectin is 00. 3. A calcium-fortified lactic acid bacterium beverage excellent in physical stability obtained by the method according to claim 1.