JPH11262379A - Acid milky beverage containing turbid substance and method for producing the same - Google Patents
Acid milky beverage containing turbid substance and method for producing the sameInfo
- Publication number
- JPH11262379A JPH11262379A JP10087995A JP8799598A JPH11262379A JP H11262379 A JPH11262379 A JP H11262379A JP 10087995 A JP10087995 A JP 10087995A JP 8799598 A JP8799598 A JP 8799598A JP H11262379 A JPH11262379 A JP H11262379A
- Authority
- JP
- Japan
- Prior art keywords
- turbid
- gellan gum
- milk
- acidic
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、混濁物質入り酸性
乳性飲料及びその製造方法であって、ジェランガム、ペ
クチンおよび／又は大豆食物繊維から成る安定剤によっ
て安定化した酸性乳蛋白質、混濁果汁および／又は混濁
野菜汁等の混濁物質を液中に分散させた後に、加熱処理
してジェランガムを溶解後に冷却した場合に、酸性乳蛋
白質と混濁果汁および／又は混濁野菜汁等の混濁物質が
共に沈降することがない保存安定性の高い混濁物質入り
酸性乳性飲料及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milky beverage containing a turbid substance and a method for producing the same, comprising an acidic milk protein stabilized with a stabilizer comprising gellan gum, pectin and / or soybean fiber, cloudy juice and When the turbid substances such as turbid vegetable juice are dispersed in the liquid, and then heat-treated to dissolve the gellan gum and then cooled, the turbid substances such as acidic milk protein and turbid fruit juice and / or turbid vegetable juice are both precipitated. The present invention relates to an acidic milky beverage containing a turbid substance and having high storage stability, which does not cause any problem, and a method for producing the same.
【０００２】[0002]
【従来の技術】常温流通の飲料のシェルフライフは、流
通時間および消費者の手元での保存期間を考慮し、一般
的に半年〜１年程度が望まれる。飲料のシェルフライフ
を決定する要因として、微生物の増殖（腐敗）、風味・
色調の劣化、凝集沈殿などいくつかの要因が挙げられ
る。常温流通の酸性乳飲料においては、乳蛋白質の凝集
沈殿が早いためにシェルフライフの決定要因となってい
る。言い方をかえれば、乳蛋白質の凝集沈殿を抑制する
ことにより、酸性乳飲料のシェルフライフを延長するこ
とができる。2. Description of the Related Art In general, shelf life of beverages distributed at room temperature is desired to be about six months to one year in consideration of distribution time and storage period at hand. Factors that determine the shelf life of beverages include microbial growth (rot), flavor,
There are several factors such as color tone deterioration and coagulation sedimentation. In acidic milk beverages that are distributed at room temperature, the aggregation and precipitation of milk proteins are fast, which is a determinant of shelf life. In other words, the shelf life of the acidic milk beverage can be extended by suppressing the aggregation and precipitation of the milk protein.
【０００３】近年は、ＰＥＴボトルやガラス瓶などの透
明容器の使用が拡大し、金属缶など不透明容器では問題
にならない程度の小量の沈殿も製品の外観不良となるた
め、これまで開示された技術よりもさらに沈殿を抑制す
る技術が望まれている。[0003] In recent years, the use of transparent containers such as PET bottles and glass bottles has been expanding, and even small amounts of sediment, which is not a problem with opaque containers such as metal cans, will cause poor appearance of the product. There is a need for a technique that further suppresses precipitation.
【０００４】乳蛋白質は、酸性条件下ではプラスの荷電
をもったミセル構造を有し、なんらかの安定化技術を用
いなければ数時間から数日の静置によって沈降する。豆
乳蛋白質も同様である。乳蛋白質の沈殿を抑制する製法
に関しては、種々の工夫が提案されており、ペクチンや
大豆食物繊維を用いて静電気的、あるいは粒子表面の吸
着層あるいは溶媒和層による立体障害的作用による分散
の系が提案されている。カルシウムにより促進される乳
蛋白質の沈殿をペクチンで抑制する技術（特開平８−５
６５６７号公報）、大豆食物繊維で乳蛋白質の沈殿を抑
制する技術（特開平９−９４０６０号公報）などが開示
されているが、酸性乳飲料に果汁・野菜汁などを加えた
場合、乳蛋白質がポリフェノールほか植物由来物質と反
応し凝集を起こすため、酸性乳のみの場合よりも安定化
は困難になり、また果汁の種類、パルプ物質の量、混合
比率、製品の比重などの条件により安定化は異なるため
に、この様な種々の条件下において安定化することがで
きる技術は未だに知られていない。[0004] Milk proteins have a positively charged micellar structure under acidic conditions, and sediment by standing for several hours to several days unless some stabilization technique is used. The same applies to soy milk protein. Various methods have been proposed for the production method for suppressing the precipitation of milk protein. Has been proposed. Technique for suppressing the precipitation of milk protein promoted by calcium with pectin (JP-A-8-5)
No. 6567) and a technique for suppressing precipitation of milk protein with soybean dietary fiber (Japanese Patent Application Laid-Open No. 9-94060) is disclosed. Reacts with polyphenols and other plant-derived substances to cause agglomeration, making it more difficult to stabilize than with acid milk alone. Therefore, a technique capable of stabilizing under such various conditions has not yet been known.
【０００５】また、ジェランガムを用いた飲料およびそ
の製造方法についても、いくつかの技術が開示されてい
る。ジェランガムは、高濃度で溶解して冷却すればゲル
を形成し、低濃度ではゾル化し液状となる多糖類であ
る。殆ど粘度に影響しないゾル状態であっても、液中で
分子が集合した網目構造を形成し、細断したゼリーや果
肉などの径数ｍｍ以下程度の粒状食品を液中に分散させ
るのに適している。しかし、酸性条件下の乳蛋白質粒子
については直径が数μｍと小さく、ジェランガムゾルの
網目構造は網の目が大きいため、乳蛋白質の沈殿を抑制
する程の効果は発揮できない。また、ジェランガムは、
弱いながら乳蛋白質と反応し条件によってはかえって沈
殿を増すという性質がある。[0005] Also, several techniques have been disclosed for beverages using gellan gum and methods for producing the same. Gellan gum is a polysaccharide that forms a gel when dissolved and cooled at a high concentration and sols and becomes liquid at a low concentration. Even in a sol state that has little effect on viscosity, it forms a network structure in which molecules aggregate in the liquid, and is suitable for dispersing granular foods with a diameter of several mm or less, such as shredded jelly and pulp, in the liquid ing. However, milk protein particles under acidic conditions have a small diameter of only a few μm, and the network structure of gellan gum sol has a large network, so that the effect of suppressing the precipitation of milk protein cannot be exerted. Also, gellan gum is
Although it is weak, it reacts with milk protein and has the property of increasing the precipitation depending on the conditions.
【０００６】ジェランガムを用いて粒状食品を液中に分
散させる例として、例えば特開平５−３７７３号公報、
特開平８−２３８９３号公報では、ともに細断したゼリ
ーや果肉などの数ｍｍ程度の粒状食品を液中に分散させ
ることを目的としており、乳蛋白質粒子のような直径が
数μｍの微細粒子については記載がない。また、特開平
７−２８４６５２号公報は、飲用または食用時の流動性
のあるゲルの製造方法であり、特開平７−６７５９３号
公報は、ジェランガム等の膠質を原料とする耐熱性ゼリ
ー細片を混入後に加熱殺菌できる長期保存可能な飲料を
得ることが目的であり、いずれも乳蛋白質の安定化技術
は示唆されていない。特表平８−５０９６１１号公報
は、ジェランガムとカルボキシルメチルセルロースとの
組み合わせにより沈殿や離水を防止する対象として、チ
ョコレートミルクなど乳飲料を含めているが、これらは
中性の乳飲料であり、乳蛋白質が不安定化する酸性乳飲
料は含まれていない。特開昭６２−１２６９３２号公報
は、ジェランガムを糊料ないしゲル化材とする酸乳食品
であり、乳蛋白質の安定化を目的としている。しかし、
酸性乳と混濁果汁および／又は混濁野菜汁等の混濁物質
との組み合わせによる乳蛋白質の安定化技術は示唆され
ていない。As an example of dispersing a granular food in a liquid using gellan gum, for example, Japanese Patent Application Laid-Open No. 5-3773,
JP-A-8-23893 aims to disperse granular foods of about several mm such as jelly and pulp, both of which are shredded, in a liquid. Is not described. Japanese Patent Application Laid-Open No. Hei 7-284652 discloses a method for producing a gel having fluidity at the time of drinking or eating, and Japanese Patent Application Laid-Open No. 7-67593 discloses a method of using heat-resistant jelly flakes made from a colloid such as gellan gum. The objective is to obtain a beverage that can be heat-sterilized after incorporation and that can be stored for a long period of time, and none of these technologies has suggested a milk protein stabilization technique. Japanese Patent Publication No. Hei 8-509611 discloses milk drinks such as chocolate milk as targets for preventing precipitation and water separation by a combination of gellan gum and carboxymethyl cellulose, which are neutral milk drinks and milk proteins. It does not contain acidic milk drinks that destabilize. Japanese Patent Application Laid-Open No. 62-126932 is an acid milk food using gellan gum as a paste or a gelling material, and aims at stabilizing milk proteins. But,
No technique has been suggested for stabilizing milk proteins by combining acidic milk with a cloudy substance such as cloudy fruit juice and / or cloudy vegetable juice.
【０００７】[0007]
【発明が解決しようとする課題】本発明は、この様な従
来技術に鑑みて、天然多糖類のジェランガムを用いてい
るにも関わらず粘度上昇が生じない、風味が良好な、長
期保存時において乳蛋白質の凝集・沈殿を生じることの
ない、混濁果汁・混濁野菜汁等の混濁物質入りの酸性乳
飲料およびその製造方法を提供することを目的とする。SUMMARY OF THE INVENTION In view of the above-mentioned prior art, the present invention provides a good flavor, good flavor, and excellent long-term storage even though natural polysaccharide gellan gum is used. An object of the present invention is to provide an acidic milk beverage containing a turbid substance such as turbid fruit juice and turbid vegetable juice which does not cause aggregation and precipitation of milk protein, and a method for producing the same.
【０００８】[0008]
【課題を解決するための手段】すなわち、本発明は、酸
性乳、混濁果汁および／又は混濁野菜汁等の混濁物質、
ジェランガム、ペクチンおよび／又は大豆食物繊維から
成る安定剤を含むことを特徴とする混濁物質入り酸性乳
性飲料を提供するものである。That is, the present invention relates to a method for producing turbid substances such as acidic milk, turbid fruit juice and / or turbid vegetable juice,
An acidic milky beverage containing a turbid substance, comprising a stabilizer comprising gellan gum, pectin and / or soy dietary fiber.
【０００９】また、本発明は、少なくとも酸性乳、混濁
果汁および／又は混濁野菜汁等の混濁物質、ジェランガ
ム、ペクチンおよび／又は大豆食物繊維から成る安定剤
をジェランガムが溶解しない温度で混合した溶液を均質
化処理した後、ジェランガムが溶解する温度以上で加熱
処理することを特徴とする混濁物質入り酸性乳性飲料の
製造方法である。[0009] The present invention also relates to a solution obtained by mixing at least a turbid substance such as acidic milk, turbid fruit juice and / or turbid vegetable juice, and a stabilizer comprising gellan gum, pectin and / or soybean dietary fiber at a temperature at which gellan gum is not dissolved. A method for producing an acidic milky beverage containing a turbid substance, wherein the homogenizing treatment is followed by a heating treatment at a temperature not lower than a temperature at which gellan gum is dissolved.
【００１０】さらに、本発明は、酸性乳とペクチンおよ
び／又は大豆食物繊維から成る安定剤を含む溶液を均質
化処理した後、ジェランガムが溶解しない温度でジェラ
ンガム、混濁果汁および／又は混濁野菜汁等を混合して
溶液を調製した後、ジェランガムが溶解する温度以上で
加熱処理することを特徴とする混濁物質入り酸性乳性飲
料の製造方法である。Further, the present invention provides a method for homogenizing a solution containing an acidic milk and a stabilizer comprising pectin and / or soybean dietary fiber, followed by gellan gum, cloudy juice and / or cloudy vegetable juice at a temperature at which gellan gum does not dissolve. Are mixed to prepare a solution, and then heat-treated at a temperature not lower than the temperature at which gellan gum is dissolved, to produce an acidic milky beverage containing a turbid substance.
【００１１】本発明者らは、各種の増粘剤およびゲル化
剤を比較検討し、乳蛋白質と反応性の弱いことからジェ
ランガムを選択した。ジェランガムを用いてもなお、乳
蛋白質とわずかに反応して、若干の凝集沈殿が起こる
が、乳蛋白質と他の安定剤とを十分に反応させて乳蛋白
質を安定化した後にジェランガムを溶解すれば、乳蛋白
質とジェランガムの凝集反応を防止できることを見い出
した。The present inventors have compared various thickeners and gelling agents, and selected gellan gum because of its low reactivity with milk proteins. Even if gellan gum is used, it reacts slightly with milk protein and slightly aggregates and precipitates.However, if milk protein is sufficiently reacted with other stabilizers to stabilize milk protein and gellan gum is dissolved, It was found that the coagulation reaction between milk protein and gellan gum could be prevented.
【００１２】尚、ジェランガムの配合を、乳蛋白質を安
定化した後に行う必要はなく、ジェランガムが溶解しな
い温度、例えば７０℃未満、好ましくは１０〜５０℃で
酸性乳等の原材料と配合すれば、ジェランガムは溶解せ
ずに懸濁しており、一方、ペクチン、大豆食物繊維等の
安定剤は溶解するので、この状態で均質化処理を行な
い、乳蛋白質と安定剤を十分に反応させる。この後に、
ジェランガムが溶解する温度、例えば７０℃以上に加熱
してジェランガムを溶解する。It is not necessary to mix the gellan gum after stabilizing the milk protein. If the gellan gum is blended with a raw material such as acidic milk at a temperature at which gellan gum does not dissolve, for example, less than 70 ° C., preferably 10 to 50 ° C. Gellan gum is suspended without being dissolved, while stabilizers such as pectin and soybean dietary fiber are dissolved. Therefore, homogenization treatment is performed in this state, and milk protein and the stabilizer are sufficiently reacted. After this,
The gellan gum is heated to a temperature at which the gellan gum dissolves, for example, 70 ° C. or higher, to dissolve the gellan gum.
【００１３】また、ジェランガムは、混濁果汁・混濁野
菜汁等の混濁物質を液中へ分散・浮遊させるために、両
者の相乗作用により沈降する乳蛋白質粒子を保持する機
能を有し、乳蛋白質粒子の沈殿形成は顕著に減少するこ
とを見い出した。Gellan gum has a function of retaining milk protein particles that settle out due to the synergistic action of both, in order to disperse and suspend turbid substances such as turbid fruit juice and turbid vegetable juice in the liquid. Was found to be significantly reduced.
【００１４】例えば、混濁果汁のかわりに、混濁果汁か
ら固形成分を除いた透明果汁を用いると、乳蛋白質の沈
殿を保持する混濁物質に含まれる固形成分がないため
に、乳蛋白質の沈殿抑制効果は認められない。For example, when transparent juice obtained by removing solid components from turbid juice instead of turbid juice is used, since there is no solid component contained in the turbid substance that retains milk protein precipitate, the effect of suppressing precipitation of milk protein is obtained. It is not allowed.
【００１５】従って、酸性乳飲料の安定化のために、ジ
ェランガム、ペクチンおよび／又は大豆食物繊維から成
る安定剤、混濁果汁および／又は混濁野菜汁等の混濁物
質が必須原料であることが明らかになり、本発明を完成
するに至った。Therefore, it is clear that turbid substances such as gellan gum, pectin and / or soy dietary fiber stabilizer, turbid fruit juice and / or turbid vegetable juice are essential raw materials for stabilizing acidic milk beverages. Thus, the present invention has been completed.
【００１６】[0016]
【発明の実施の形態】以下に本発明を更に詳細に説明す
る。本発明の混濁物質入り酸性乳性飲料は、酸性乳、混
濁果汁および／又は混濁野菜汁等の混濁物質、ジェラン
ガム、ペクチンおよび／又は大豆食物繊維から成る安定
剤を必須成分として含有することを特徴とする。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The acidic milky beverage containing a turbid substance of the present invention is characterized by containing as essential ingredients a turbid substance such as acidic milk, turbid fruit juice and / or turbid vegetable juice, and a stabilizer comprising gellan gum, pectin and / or soybean dietary fiber. And
【００１７】酸性乳に用いる原料乳としては、牛乳、山
羊乳、羊乳、馬乳等の獣乳、豆乳等の植物乳が挙げられ
る。原料乳の形態としては、全脂乳、脱脂乳、乳清およ
びこれらの粉乳、濃縮乳からの還元乳等を用いることが
できる。これらの原料乳は、酸性乳の調整時において単
独もしくは混合物として用いることもできる。原料乳の
無脂乳固形分濃度は、０．１〜１５重量％となるように
調製されたものを用いるのが好ましい。無脂乳固形分濃
度が０．１重量％未満では、乳風味を得ることができ
ず、また乳蛋白質の凝集反応もほとんど問題にならなく
なる。無脂乳固形分濃度が１５重量％を越えると、酸性
化時に粘度が増加して飲料としての清涼感が失われる。The raw milk used for the acidic milk includes animal milk such as cow's milk, goat's milk, sheep's milk and horse milk, and vegetable milk such as soy milk. As the form of raw milk, whole milk, skim milk, whey, powdered milk thereof, reduced milk from concentrated milk, and the like can be used. These raw milks can be used alone or as a mixture when preparing acidic milk. It is preferable to use a raw milk prepared so that the non-fat milk solid content concentration is 0.1 to 15% by weight. If the non-fat milk solids concentration is less than 0.1% by weight, a milk flavor cannot be obtained, and the aggregation reaction of milk protein hardly causes any problem. When the non-fat milk solids concentration exceeds 15% by weight, the viscosity increases during acidification, and the refreshing feeling as a beverage is lost.
【００１８】原料乳類を酸性化して酸性乳とする方法と
しては、乳酸発酵乳製品の製造に一般に用いられる乳酸
菌スターターを乳類に対して接種し、通常行われている
乳酸発酵の条件により発酵する方法が挙げられ、その方
法により得られる乳酸発酵乳を酸性乳として用いること
ができる。また、酸味料を添加することにより酸性化し
た酸性乳を用いることもできる。添加できる酸味料とし
ては、酢酸、乳酸、クエン酸、リンゴ酸、フマール酸、
コハク酸、リン酸等の有機酸、燐酸等の無機酸、又は果
汁等を挙げることができる。更に、これらの混合物が挙
げられる。As a method of acidifying raw milk to acid milk, a lactic acid bacteria starter generally used for the production of lactic acid-fermented milk products is inoculated into the milk, and fermented under the conditions of lactic acid fermentation generally performed. And the lactic acid-fermented milk obtained by the method can be used as acidic milk. Further, acidic milk acidified by adding an acidulant can also be used. Acetic acid, lactic acid, citric acid, malic acid, fumaric acid,
Examples include organic acids such as succinic acid and phosphoric acid, inorganic acids such as phosphoric acid, and fruit juice. Furthermore, mixtures thereof are mentioned.
【００１９】本発明の酸性乳性飲料中における酸性乳の
含有量は、固形分として０．１〜１０重量％が好まし
く、特に好ましくは０．１〜３重量％である。The content of the acidic milk in the acidic milky beverage of the present invention is preferably 0.1 to 10% by weight, particularly preferably 0.1 to 3% by weight as a solid content.
【００２０】混濁物質には、混濁果汁および混濁野菜汁
等が用いられる。混濁果汁としては、オレンジ、ミカ
ン、グレープフルーツ、レモン等の柑橘類、イチゴ、ブ
ルーベリーなどのベリー類、リンゴ、洋なし、モモ、ブ
ドウ、キウイフルーツ、メロン、バナナ、パイナップ
ル、パパイヤ等の混濁果汁およびピューレが挙げられ
る。混濁野菜汁としては、トマト、ピーマン、カボチ
ャ、ニンジン、ビート、ラディッシュ、セロリ、レタ
ス、キャベツ、ハクサイ、ミツバ、モロヘイヤ、ケー
ル、ほうれんそう、クレソン、パセリ、シソ等の混濁野
菜汁およびピューレが挙げられる。混濁果汁および混濁
野菜汁の混濁物質には、果肉質、野菜組織、パルプ質、
繊維質、さのう等の固形成分が含まれおり、この固形成
分が乳蛋白質の沈殿抑制効果を示し、混濁果汁および混
濁野菜汁から固形成分を除いた透明果汁および透明野菜
汁では乳蛋白質の沈殿抑制効果は認められない。As the turbid substance, turbid fruit juice, turbid vegetable juice and the like are used. Cloudy juices include citrus fruits such as oranges, oranges, grapefruits and lemons, berries such as strawberries and blueberries, cloudy juices such as apples, pears, peaches, grapes, kiwifruits, melons, bananas, pineapples, papayas and purees. No. Cloudy vegetable juices include cloudy vegetable juices such as tomatoes, peppers, pumpkins, carrots, beets, radishes, celery, lettuce, cabbage, Chinese cabbage, honeysuckle, moloheiya, kale, spinach, watercress, parsley, perilla, and puree. The turbid substances of turbid fruit juice and turbid vegetable juice include pulp, vegetable tissue, pulp,
It contains solid components such as fibrous material and sorghum, and this solid component has an effect of suppressing precipitation of milk protein, and in clear juice and clear vegetable juice in which solid components are removed from cloudy juice and cloudy vegetable juice, milk protein is reduced. No precipitation inhibiting effect is observed.
【００２１】本発明の酸性乳性飲料中における混濁物質
の含有量は、０．１〜５０重量％、好ましくは０．１〜
２５重量％、特に好ましくは０．１〜１０重量％であ
る。The content of the turbid substance in the acidic milky beverage of the present invention is 0.1 to 50% by weight, preferably 0.1 to 50% by weight.
It is 25% by weight, particularly preferably 0.1 to 10% by weight.
【００２２】安定剤としては、前記酸性乳に作用してカ
ゼインとの複合体を形成する作用を有する原材料であっ
て、具体的にはペクチン、大豆食物繊維等が好ましい。
ペクチンはとくに高メトキシペクチンが好ましく、酸性
乳性飲料中に０．１〜１．５重量％、特に０．２５〜
０．７重量％の濃度で使用することが好ましい。０．１
重量％未満では、十分な安定化能力を発揮することがで
きず、１．５重量％を越えると粘度が増加して飲料とし
ての清涼感が失われる。大豆食物繊維では酸性乳性飲料
中に０．０３〜５重量％、好ましくは０．１〜２重量％
の濃度で使用することが好ましい。０．０３重量％未満
では、十分な安定化能力を発揮することができず、５重
量％を越えると粘度が増加して飲料としての清涼感が失
われる。安定剤は、あらかじめ調製した水溶液として添
加使用するのが好ましい。The stabilizer is a raw material having an action of forming a complex with casein by acting on the acidic milk, and specifically, pectin, soybean dietary fiber and the like are preferable.
Pectin is particularly preferably high methoxy pectin, and 0.1 to 1.5% by weight, especially 0.25 to
It is preferred to use a concentration of 0.7% by weight. 0.1
If the amount is less than 1.5% by weight, sufficient stabilizing ability cannot be exhibited. If the amount exceeds 1.5% by weight, the viscosity increases and the refreshing feeling as a beverage is lost. Soy dietary fiber contains 0.03 to 5% by weight, preferably 0.1 to 2% by weight in the acidic milky beverage.
Is preferably used. If the amount is less than 0.03% by weight, sufficient stabilizing ability cannot be exhibited. If the amount exceeds 5% by weight, the viscosity increases and the refreshing feeling as a beverage is lost. The stabilizer is preferably used as an aqueous solution prepared in advance.
【００２３】ジェランガムとしては、特に制限はなく、
ネイティブジェランガム（高アセチル化ジェランガム）
および低アセチル化ジェランガムのいずれも用いること
ができるが、特に１−３結合したグルコース残基にグリ
セリル基１残基とアセチル基が平均１／２残基結合した
ネイティブジェランガムが、乳蛋白質との反応性が弱く
好ましい。ジェランガムの使用濃度は、厳密には液中に
含まれるカルシウムやナトリウム等のイオン濃度の影響
を受けるが、カルシウム強化などを行なわない一般の飲
料においては、０．０１〜０．０５重量％の濃度で使用
することが好ましい。０．０１重量％未満では、十分な
安定化能力がなく、０．０５重量％を越えると粘度増加
および冷却時にゲル化して飲料としての清涼感が失われ
る。ジェランガムは、酸性乳と安定剤の均質化の後に添
加することも可能ではあるが、液温がジェランガムが溶
解しない温度であれば、安定剤は溶解しているがジェラ
ンガムは溶解せずに懸濁した状態で調整することができ
る。Gellan gum is not particularly limited.
Native gellan gum (highly acetylated gellan gum)
And low-acetylated gellan gum can be used. In particular, native gellan gum in which one glyceryl group and one half of an acetyl group are bonded to 1-3 bonded glucose residues on average is reacted with milk protein. It is preferable because the property is weak. The use concentration of gellan gum is strictly affected by the concentration of ions such as calcium and sodium contained in the liquid. However, in general beverages that are not fortified with calcium, the concentration is 0.01 to 0.05% by weight. It is preferable to use them. If it is less than 0.01% by weight, there is no sufficient stabilizing ability, and if it exceeds 0.05% by weight, viscosity increases and gelation occurs upon cooling, and the refreshing feeling as a beverage is lost. Gellan gum can be added after homogenization of the acidic milk and stabilizer, but if the liquid temperature is at a temperature at which gellan gum does not dissolve, the stabilizer is dissolved but gellan gum is not dissolved but suspended. It can be adjusted in the state where it was done.
【００２４】また、本発明の酸性乳性飲料には、その他
の成分として、糖類、酸味料、香料、色素、高甘味度甘
味料等を添加することができる。また、上記の各成分に
水を添加して濃度を調製する。The acidic milky beverage of the present invention may contain, as other components, sugars, sour agents, flavors, pigments, high-intensity sweeteners and the like. Water is added to each of the above components to adjust the concentration.
【００２５】次に、本発明の酸性乳性飲料の製造方法に
ついて説明する。本発明の酸性乳性飲料は、少なくとも
酸性乳、混濁果汁および／又は混濁野菜汁等の混濁物
質、ジェランガム、ペクチンおよび／又は大豆食物繊維
から成る安定剤を必須原料として、必要に応じてその他
の成分および水を用いてジェランガムが溶解しない温
度、例えば７０℃未満で混合溶液を調製する。混合溶液
のｐＨは２．５〜４．５、好ましくは３〜４の範囲が望
ましい。Next, a method for producing the acidic milky beverage of the present invention will be described. The acidic milky beverage of the present invention comprises at least acid milk, a cloudy substance such as cloudy fruit juice and / or cloudy vegetable juice, a stabilizer consisting of gellan gum, pectin and / or soybean dietary fiber as essential ingredients, and optionally other ingredients. Using the components and water, a mixed solution is prepared at a temperature at which gellan gum does not dissolve, for example, below 70 ° C. The pH of the mixed solution is in the range of 2.5 to 4.5, preferably 3 to 4.
【００２６】前記酸性乳、安定剤、混濁果汁および混濁
野菜汁等の混濁物質を含む原材料を調整するには、乳蛋
白質と安定剤の複合体を効率的に形成する目的で、原材
料配合液を１００〜５００ｋｇ／ｃｍ2 程度の均質化処
理を行うのが好ましい。混濁果汁および混濁野菜汁等の
混濁物質は、均質化処理後に配合することもできる。In order to prepare raw materials containing turbid substances such as the above-mentioned acidic milk, stabilizer, turbid fruit juice and turbid vegetable juice, the raw material mixture liquid is prepared in order to efficiently form a complex of milk protein and stabilizer. It is preferable to perform a homogenization treatment of about 100 to 500 kg / cm 2 . Cloudy substances such as cloudy fruit juice and cloudy vegetable juice can be blended after the homogenization treatment.
【００２７】均質化処理は、特に制限はないが、例えば
食品加工に一般に用いられるホモゲナイザー等の均質化
処理装置を用いて行なうのが好ましい。Although there is no particular limitation on the homogenization treatment, it is preferable to use a homogenization treatment device such as a homogenizer generally used for food processing.
【００２８】均質化処理した後にジェランガムを完全に
溶解するために、ジェランガムの溶解温度以上に加熱し
て混濁物質入り酸性乳性飲料を得る。ジェランガムの溶
解温度は、原材料配合液に含有されている塩類やｐＨに
より異なるが、ネイティブジェランガムの場合約７０〜
８０℃の範囲であり、この温度以上で加熱処理すればよ
く、例えば７０℃以上で加熱処理を行なえばよい。この
加熱処理は、殺菌のための加熱を兼ねることができる。In order to completely dissolve gellan gum after the homogenization treatment, an acidic milky beverage containing a turbid substance is obtained by heating the gellan gum to a temperature higher than the melting temperature of gellan gum. The dissolution temperature of gellan gum varies depending on the salts and pH contained in the raw material mixture, but in the case of native gellan gum, it is about 70 to
The temperature is in the range of 80 ° C., and heat treatment may be performed at a temperature higher than this temperature. For example, heat treatment may be performed at 70 ° C. or higher. This heat treatment can also serve as heating for sterilization.
【００２９】また、製品を常温流通とするためには、食
品衛生法に定められた殺菌条件を超える必要がある。常
温流通商品としての殺菌条件に満たない温度を用いる場
合は、冷蔵流通商品とすることもできる。Further, in order for the product to be distributed at room temperature, it is necessary to exceed sterilization conditions specified in the Food Sanitation Law. In the case where a temperature lower than the sterilization conditions as a commodity distributed at normal temperature is used, the commodity may be refrigerated distribution.
【００３０】[0030]
【実施例】以下実施例および比較例により更に詳細に説
明するが、本発明はこれらに限定されるものではない。The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto.
【００３１】実施例１ ジェランガム濃度別の実施例 果糖ぶどう液糖１００ｇ、乳酸菌発酵酸性乳２０ｇ、大
豆食物繊維（商品名：ＳＭ−９１０、三栄源エフ、エ
フ、アイ株式会社製）およびネイティブジェランガム
（商品名：ビストップ Ｄ−１６７７、三栄源エフ、エ
フ、アイ株式会社製）混合分散水溶液５０ｇ（大豆食物
繊維２ｇ、ネイティブジェランガム０．０５〜３ｇ含
有）、オレンジ混濁果汁（商品名：６５°ネーブルオレ
ンジ混濁果汁、日進通商株式会社製）５０ｇ、結晶クエ
ン酸２ｇ、香料２ｇに全体が１０００ｇとなるように加
水して混合溶液を調製した。混合溶液のｐＨは３．５で
あり、液温は１８℃であった。Example 1 Examples of Gellan Gum Concentrations 100 g of fructose grape sugar, 20 g of lactic acid bacteria-fermented acidic milk, soy dietary fiber (trade name: SM-910, Saneigen F, F, F, I Co., Ltd.) and native gellan gum ( Product name: Bistop D-1677, Saneigen F, F, I Co., Ltd.) 50 g of mixed and dispersed aqueous solution (containing 2 g of soy dietary fiber and 0.05 to 3 g of native gellan gum), orange cloudy juice (product name: 65 ° navel) A mixed solution was prepared by adding 50 g of orange turbid fruit juice (manufactured by Nisshin Tsusho Co., Ltd.), 2 g of crystalline citric acid, and 2 g of fragrance to 1000 g in total. The pH of the mixed solution was 3.5, and the liquid temperature was 18 ° C.
【００３２】この混合溶液をラボラトリーホモゲナイザ
ー（型式１５Ｍ−８ＢＡ マトントゴーリン社製）によ
り、均質化処理（圧力１５０ｋｇ／ｃｍ2、 処理流量２
５００ｍｌ／ｍｉｎ）した後、９０℃達温加熱処理して
ガラス壜透明容器に熱時充填し冷却した。室温に２週間
放置し沈殿生成量を観察した。同時に風味についても官
能検査を実施した。その結果を表１に示す。This mixed solution was homogenized by a laboratory homogenizer (model 15M-8BA manufactured by Mutton Gorlin) (pressure 150 kg / cm 2 , processing flow rate 2).
(500 ml / min), heated to a temperature of 90 ° C., and filled in a glass bottle transparent container with heat and cooled. The mixture was allowed to stand at room temperature for 2 weeks, and the amount of precipitate formed was observed. At the same time, a sensory test was also conducted on the flavor. Table 1 shows the results.
【００３３】[0033]
【表１】 [Table 1]
【００３４】（注） （１）外観観察 ＋＋＋：沈殿多し ＋＋ ：沈殿やや多い ＋ ：若干の沈殿 − ：沈殿なし （２）風味 官能検査は、Ｎ＝２０により行なった。 （３）＊は比較例を示す。(Note) (1) Observation of appearance +++: more sedimentation ++: slightly sedimented +: slight sedimentation-: no sedimentation (2) Flavor The sensory test was performed with N = 20. (3) * indicates a comparative example.
【００３５】この結果から、ネイテイブジェランガムの
有効濃度は０．０１５〜０．０５重量％であることが認
められる。From these results, it is confirmed that the effective concentration of native gellan gum is 0.015 to 0.05% by weight.
【００３６】実施例２ ネイテイブジェランガムと併用するペクチンと大豆食物
繊維の比較 果糖ぶどう液糖１００ｇ、乳酸菌発酵酸性乳２０ｇ、乳
安定剤およびネイティブジェランガム混合分散水溶液５
０ｇ（ネイティブジェランガム０．０２ｇ含有、乳安定
剤添加は下記の表２に示す。）、オレンジ混濁果汁５０
ｇ、結晶クエン酸２ｇ、香料２ｇに全体が１０００ｇと
なるように加水して混合溶液を調製した。混合溶液のｐ
Ｈは３．５であり、液温は１８℃であった。Example 2 Comparison of Pectin and Soy Dietary Fiber Used in Combination with Native Gellan Gum 100 g of fructose grape syrup, 20 g of lactic acid bacteria fermented acidic milk, milk stabilizer and native gellan gum mixed aqueous solution 5
0 g (containing 0.02 g of native gellan gum, addition of milk stabilizer is shown in Table 2 below), and orange turbid juice 50
g, 2 g of crystalline citric acid and 2 g of perfume were added to give a total solution of 1000 g to prepare a mixed solution. P of mixed solution
H was 3.5 and the liquid temperature was 18 ° C.
【００３７】この混合溶液を実施例１と同様に均質化処
理（圧力１５０ｋｇ／ｃｍ２、処理流量２５００ｍｌ／
ｍｉｎ）した後、９０℃達温加熱処理してガラス壜透明
容器に熱時充填し冷却した。室温に２週間放置し沈殿生
成量を観察した。同時に風味についても官能検査を実施
した。その結果を表２に示す。This mixed solution was homogenized in the same manner as in Example 1 (pressure 150 kg / cm 2 , processing flow rate 2500 ml /
min), and then heated to a temperature of 90 ° C., filled in a glass bottle transparent container with heat, and cooled. The mixture was allowed to stand at room temperature for 2 weeks, and the amount of precipitate formed was observed. At the same time, a sensory test was also conducted on the flavor. Table 2 shows the results.
【００３８】[0038]
【表２】 （注）＊は比較例を示す。[Table 2] (Note) * indicates a comparative example.
【００３９】この結果から、清涼感があり安定性の優れ
た組合わせは、ネイテイブジェランガムと大豆食物繊維
であることが認められる。From these results, it is recognized that the combination having a refreshing feeling and excellent stability is native gellan gum and soybean dietary fiber.
【００４０】実施例３および比較例１ アップルの混濁果汁と透明果汁の比較例 果糖ぶどう液糖１００ｇ、乳酸菌発酵酸性乳２０ｇ、安
定剤およびネイティブジェランガム混合分散水溶液５０
ｇ（大豆食物繊維２ｇ、ネイティブジェランガム０．２
ｇ含有）、アップル混濁果汁あるいはアップル透明果汁
５０ｇ、結晶クエン酸２ｇ、香料２ｇを加え、全体が１
０００ｇとなるように加水して混合溶液を調製した。混
合溶液のｐＨは３．５であり、液温は１８℃であった。Example 3 and Comparative Example 1 Comparative Example of Cloudy Juice and Transparent Juice of Apple 100 g of fructose grape sugar, 20 g of lactic acid bacteria fermented acidic milk, a stabilizer and an aqueous dispersion of native gellan gum mixed with 50 g
g (soy fiber 2 g, native gellan gum 0.2
g), 50 g of apple turbid juice or apple transparent juice, 2 g of crystalline citric acid, and 2 g of fragrance.
A mixed solution was prepared by adding water to 000 g. The pH of the mixed solution was 3.5, and the liquid temperature was 18 ° C.
【００４１】この混合溶液を実施例１と同様に均質化処
理（圧力１５０ｋｇ／ｃｍ２、処理流量２５００ｍｌ／
ｍｉｎ）した後、９０℃達温加熱処理してガラス壜透明
容器に熱時充填し冷却した。室温に２週間放置し沈殿生
成量を観察した。その結果を表３に示す。This mixed solution was homogenized in the same manner as in Example 1 (pressure 150 kg / cm 2 , processing flow rate 2500 ml /
min), and then heated to a temperature of 90 ° C., filled in a glass bottle transparent container with heat, and cooled. The mixture was allowed to stand at room temperature for 2 weeks, and the amount of precipitate formed was observed. Table 3 shows the results.
【００４２】[0042]
【表３】 [Table 3]
【００４３】（注）アップル混濁果汁は、１／４アップ
ル混濁果汁（湘南香料株式会社）を用いた。アップル透
明果汁は、７０°アップル透明果汁（湘南香料株式会
社）を用いた。この結果から、混濁果汁の場合に顕著な
効果が得られた。(Note) As the cloudy apple juice, 1/4 apple cloudy juice (Shonan Perfume Co., Ltd.) was used. As the apple transparent juice, 70 ° apple transparent juice (Shonan fragrance Co., Ltd.) was used. From these results, a remarkable effect was obtained in the case of cloudy juice.
【００４４】[0044]
【発明の効果】以上説明した様に、本発明によれば、酸
性乳と混濁果汁や混濁野菜汁等の混濁物質を含んでいる
にも関わらず、ジェランガムと更にペクチン、大豆食物
繊維等の安定剤を組み合わせ使用して溶解と加熱温度を
調整することにより、粘度上昇が生じない、風味良好な
長期間保存時において乳蛋白質の凝集、沈殿を生じない
混濁物質入り乳性酸性飲料が得られる。また、本発明の
製造方法によれば、前記飲料を容易にかつ工業的に製造
することができる。As described above, according to the present invention, gellan gum and pectin, soybean fiber, etc. can be stabilized despite containing acidic milk and turbid substances such as turbid fruit juice and turbid vegetable juice. By adjusting the dissolution and heating temperature by using a combination of agents, a milky acidic beverage containing a turbid substance that does not cause an increase in viscosity and does not cause aggregation or precipitation of milk protein during long-term storage with good flavor can be obtained. Further, according to the production method of the present invention, the beverage can be easily and industrially produced.
Claims (5)
汁等の混濁物質、ジェランガム、ペクチンおよび／又は
大豆食物繊維から成る安定剤を含むことを特徴とする混
濁物質入り酸性乳性飲料。1. An acidic milky beverage containing a turbid substance, comprising a turbid substance such as acidic milk, turbid fruit juice and / or turbid vegetable juice, and a stabilizer comprising gellan gum, pectin and / or soybean dietary fiber.
は混濁野菜汁等の混濁物質、ジェランガム、ペクチンお
よび／又は大豆食物繊維から成る安定剤をジェランガム
が溶解しない温度で混合した溶液を均質化処理した後、
ジェランガムが溶解する温度以上で加熱処理することを
特徴とする混濁物質入り酸性乳性飲料の製造方法。2. A solution obtained by mixing at least a stabilizer consisting of turbid substances such as acidic milk, turbid fruit juice and / or turbid vegetable juice, gellan gum, pectin and / or soybean dietary fiber at a temperature at which gellan gum is not dissolved. rear,
A method for producing an acidic milky drink containing a turbid substance, wherein the heat treatment is performed at a temperature not lower than a temperature at which gellan gum is dissolved.
繊維から成る安定剤を含む溶液を均質化処理した後、ジ
ェランガムが溶解しない温度でジェランガム、混濁果汁
および／又は混濁野菜汁等を混合して溶液を調製した
後、ジェランガムが溶解する温度以上で加熱処理するこ
とを特徴とする混濁物質入り酸性乳性飲料の製造方法。3. After homogenizing a solution containing a stabilizer comprising acidic milk and pectin and / or soy dietary fiber, mixing gellan gum, cloudy fruit juice and / or cloudy vegetable juice at a temperature at which gellan gum does not dissolve. A method for producing an acidic milky beverage containing a turbid substance, which comprises, after preparing a solution, a heat treatment at a temperature not lower than a temperature at which gellan gum is dissolved.
未満である請求項２または３記載の混濁物質入り酸性乳
性飲料の製造方法。4. The temperature at which gellan gum does not dissolve is 70 ° C.
The method for producing an acidic milky beverage containing a turbid substance according to claim 2 or 3, which is less than the above.
または３記載の混濁物質入り酸性乳性飲料の製造方法。5. The heat treatment is performed at 70 ° C. or higher.
Or a method for producing an acidic milky beverage containing a turbid substance according to 3 above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08799598A JP3903357B2 (en) | 1998-03-17 | 1998-03-17 | Acidic milk beverage with turbidity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08799598A JP3903357B2 (en) | 1998-03-17 | 1998-03-17 | Acidic milk beverage with turbidity |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006248449A Division JP4017175B2 (en) | 2006-09-13 | 2006-09-13 | Method for producing acidic milk beverage containing turbid substance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11262379A true JPH11262379A (en) | 1999-09-28 |
| JP3903357B2 JP3903357B2 (en) | 2007-04-11 |
Family
ID=13930393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08799598A Expired - Lifetime JP3903357B2 (en) | 1998-03-17 | 1998-03-17 | Acidic milk beverage with turbidity |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3903357B2 (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001095482A (en) * | 1999-10-01 | 2001-04-10 | Nitta Gelatin Inc | Production of fermented dairy food and fermented dairy food |
| WO2001030169A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Acidic drinks containing low-calorie milk |
| WO2001030170A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Process for producing acidic drinks containing low-calorie milk |
| JP2002027957A (en) * | 2000-07-17 | 2002-01-29 | Mitsui Norin Co Ltd | Plant polyphenol-containing liquid composition |
| JP2004194671A (en) * | 2000-09-07 | 2004-07-15 | Sanei Gen Ffi Inc | Acid milk gel composition |
| EP1353563A4 (en) * | 2001-01-23 | 2006-11-08 | Jamshid Ashourian | Stabilized milk product containing fruit and fruit juice |
| WO2006137537A1 (en) * | 2005-06-24 | 2006-12-28 | Kao Corporation | Container-packed beverage containing vegetable juice and/or fruit juice |
| WO2006137532A1 (en) * | 2005-06-24 | 2006-12-28 | Kao Corporation | Beverage packed in container containing vegetable juice and/or fruit juice |
| JP2009005680A (en) * | 2007-05-31 | 2009-01-15 | Kao Corp | Vegetable juice and / or fruit juice-containing container-packed beverages |
| JP2009540832A (en) * | 2006-06-22 | 2009-11-26 | シーピー・ケルコ・ユーエス・インコーポレーテッド | Acidified protein beverages containing suspended particulates and methods for their production |
| US8309155B2 (en) | 2003-12-25 | 2012-11-13 | Kao Corporation | Vegetable and/or fruit drink composition |
| JP2012533317A (en) * | 2009-07-21 | 2012-12-27 | シーピー ケルコ ユーエス インコーポレイテッド | Carrageenan-containing protein stabilizer system for milk beverages flavored with mild acidity |
| WO2014126151A1 (en) * | 2013-02-13 | 2014-08-21 | カルピス株式会社 | Method for mitigating sweetness changes or color tone changes during melting of frozen beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10234316A (en) * | 1996-10-18 | 1998-09-08 | Sanei Gen F F I Inc | Dispersion stabilizer containing native gellan gum and its application |
-
1998
- 1998-03-17 JP JP08799598A patent/JP3903357B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10234316A (en) * | 1996-10-18 | 1998-09-08 | Sanei Gen F F I Inc | Dispersion stabilizer containing native gellan gum and its application |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001095482A (en) * | 1999-10-01 | 2001-04-10 | Nitta Gelatin Inc | Production of fermented dairy food and fermented dairy food |
| WO2001030169A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Acidic drinks containing low-calorie milk |
| WO2001030170A1 (en) * | 1999-10-27 | 2001-05-03 | Calpis Co., Ltd. | Process for producing acidic drinks containing low-calorie milk |
| JP2001190254A (en) * | 1999-10-27 | 2001-07-17 | Calpis Co Ltd | Method for producing milk-containing acidic beverage |
| JP2002027957A (en) * | 2000-07-17 | 2002-01-29 | Mitsui Norin Co Ltd | Plant polyphenol-containing liquid composition |
| JP2004194671A (en) * | 2000-09-07 | 2004-07-15 | Sanei Gen Ffi Inc | Acid milk gel composition |
| EP1353563A4 (en) * | 2001-01-23 | 2006-11-08 | Jamshid Ashourian | Stabilized milk product containing fruit and fruit juice |
| US8309155B2 (en) | 2003-12-25 | 2012-11-13 | Kao Corporation | Vegetable and/or fruit drink composition |
| WO2006137532A1 (en) * | 2005-06-24 | 2006-12-28 | Kao Corporation | Beverage packed in container containing vegetable juice and/or fruit juice |
| US7993696B2 (en) | 2005-06-24 | 2011-08-09 | Kao Corporation | Container-packed beverage containing vegetable juice and/or fruit juice |
| WO2006137537A1 (en) * | 2005-06-24 | 2006-12-28 | Kao Corporation | Container-packed beverage containing vegetable juice and/or fruit juice |
| JP2009540832A (en) * | 2006-06-22 | 2009-11-26 | シーピー・ケルコ・ユーエス・インコーポレーテッド | Acidified protein beverages containing suspended particulates and methods for their production |
| JP2009005680A (en) * | 2007-05-31 | 2009-01-15 | Kao Corp | Vegetable juice and / or fruit juice-containing container-packed beverages |
| JP2012533317A (en) * | 2009-07-21 | 2012-12-27 | シーピー ケルコ ユーエス インコーポレイテッド | Carrageenan-containing protein stabilizer system for milk beverages flavored with mild acidity |
| WO2014126151A1 (en) * | 2013-02-13 | 2014-08-21 | カルピス株式会社 | Method for mitigating sweetness changes or color tone changes during melting of frozen beverage |
| JPWO2014126151A1 (en) * | 2013-02-13 | 2017-02-02 | アサヒ飲料株式会社 | Method for mitigating sweetness change or color change upon thawing of frozen beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3903357B2 (en) | 2007-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105792667B (en) | High-protein fruit-flavored beverages; high-protein fruit and vegetable products; and related methods and food products | |
| US4212893A (en) | Acidified whole milk beverage and method of preparation | |
| JP3400777B2 (en) | Low-calorie milk-containing acidic beverage | |
| JP3313104B2 (en) | Method for producing milk-containing acidic beverage | |
| KR20180039724A (en) | Wellan gum containing composition | |
| US20090181148A1 (en) | Shelf-stable milk concentrates for preparing acidified milk based beverages | |
| JP3903357B2 (en) | Acidic milk beverage with turbidity | |
| EP1353563B1 (en) | Stabilized milk product containing fruit and fruit juice | |
| JP6761670B2 (en) | Concentrated milky beverage in a container | |
| EP0581374A1 (en) | Alcoholic beverage | |
| JP3902196B2 (en) | Beverages containing solids | |
| JP2577683B2 (en) | Method for producing lactic acid juice of fruit juice containing coconut juice | |
| EP1867234B1 (en) | Shelf-stable milk concentrates for preparing acidified milk based beverages | |
| JP4017175B2 (en) | Method for producing acidic milk beverage containing turbid substance | |
| JPH0947269A (en) | Production of calcium fortified drink | |
| JPS5928374B2 (en) | How to mix cheese and fruit juices | |
| JPH0499442A (en) | Acidic beverage containing milk protein | |
| JP3713037B2 (en) | Calcium-containing milky acidic beverage and method for producing the same | |
| JPH07110196B2 (en) | Method for producing acidic beverage containing milk protein | |
| CN112868797A (en) | Neutral milk beverage containing fruit pulp and preparation method thereof | |
| JP2026016075A (en) | Beverages and concentrated compositions thereof | |
| EP1946646A1 (en) | Shelf-stable milk concentrates for preparing acidified milk based beverages | |
| MXPA06013169A (en) | Method for the manufacturing of a soy protein-based preparation. | |
| JP2019198305A (en) | Beverage, manufacturing method of beverage, and enhancement method of insoluble solid article dispersibility and beverage appropriate of beverage | |
| HU184031B (en) | Process for preparing refreshing drinks on fruit base from permeate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050128 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20060518 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060524 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060707 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20060823 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060913 |
|
| A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20061017 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20061213 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20061226 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110119 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110119 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120119 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120119 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130119 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130119 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140119 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |