JPS5941709B2 - Method for producing protein-containing acidic beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a method for producing a protein-containing acidic beverage that does not produce insoluble aggregates.

Demand for protein-containing acidic drinks has been increasing in recent years due to their nutritional value and rich taste.

However, since proteins are unstable under acidic conditions, this beverage is prone to protein-derived aggregates.

The occurrence of aggregates not only deteriorates the appearance, but also creates a strange feeling in the drinkable container, resulting in a lack of refreshing sensation.

Therefore, various techniques have been developed to prevent the generation of aggregates in conventional protein-containing acidic beverages.

For example, thickeners such as gelatin and gums or sugars are added to increase the viscosity and specific gravity, thereby preventing the formation of protein-derived precipitates.

Furthermore, by extremely lowering the pH of the solution, the protein is rendered soluble, thereby preventing the generation of suspended matter derived from the protein.

However, these existing techniques are not completely effective in preventing protein aggregates, and are accompanied by deterioration in flavor due to increased viscosity and acidity.

The present inventor has arrived at the present invention as a result of research aimed at developing a protein-containing acidic beverage that eliminates the above-mentioned drawbacks and prevents the generation of aggregates for a long period of time.

That is, the present invention has a range of 0.1 to 5. By adding 0.003 to 0.5 w/w of sucrose fatty acid ester with an HLB of 13 or higher to an acidic beverage with a pH of 4.2 or less and containing Ow/W% protein, it not only has excellent palatability, but also has excellent palatability. This is a method for producing protein-containing acidic beverages that does not generate aggregates.

The present invention will now be described in detail.

The protein in the protein-containing acidic beverage as used in the present invention may be of animal or plant origin, and may not be pure protein; it may include protein-containing whole milk such as animal milk or soy milk;
Skimmed milk can also be used, and it may be used alone or in combination with two or more different types of different proteins.

The protein content in the final product is o, i to 5. Ow /
Must be w%.

If it is less than 0.1 w/w%, the rich flavor characteristic of protein cannot be expected, and 5. If it exceeds Ow/W%, the viscosity will increase and the flavor will be lacking in refreshing feeling.

The pH of acidic drinks must be below pH 4.2.

A pH of 4.2 or higher does not provide the refreshing sensation characteristic of acids, making it undesirable for taste.

Note that as long as the pH is 4.2 or less, it can be appropriately selected depending on the properties of the beverage.

The pH can be adjusted by producing an organic acid through fermentation of lactic acid bacteria, or by adding an organic acid such as lactic acid or citric acid, or by using a combination thereof.

Next, the sucrose fatty acid ester used in the present invention refers to a mono-, di-, or triester of sucrose and a fatty acid such as palmitic acid, stearic acid, or oleic acid, or a mixture thereof, and has an HLB of 13 or more. There must be.

Here, HLB refers to the balance between hydrophilicity and hydrophobicity, and is an index indicating whether a surfactant is more likely to be hydrophilic or hydrophobic.

Sucrose fatty acid esters having an HLB of 13 or higher are generally highly hydrophilic surfactants.

Sucrose fatty acid esters with an HLB of 13 or higher are compatible with water and protein in beverages.

Therefore, sucrose fatty acid esters tend to come into close contact with proteins and form a micelle state, which is thought to inhibit the mutual bonding of proteins and prevent the generation of aggregates.

On the other hand, sucrose fatty acids with an HLB of 1.3 or lower do not mix well with the water and proteins in the beverage, making it impossible to prevent the generation of aggregates.

The amount of sucrose fatty acid ester added to the final product is 0.
If it is within the range of 0.003 to 0.5 w/w%, it is possible to prevent the generation of aggregates.

If the amount of sucrose fatty acid ester added is less than 0.003 w/w%, the generation of aggregates cannot be prevented;
Addition of more than w% not only causes precipitation of the sucrose fatty acid ester itself, but also gives off an unpleasant odor peculiar to the sucrose fatty acid ester when drinking, which is undesirable in terms of taste.

The timing of adding the sucrose fatty acid ester can be selected as appropriate during the manufacturing process.

However, even if sucrose fatty acid ester is added after mutual binding of proteins has already occurred, its effect can no longer be expected and it is impossible to prevent the formation of aggregates.

Therefore, if the acidic beverage of the present invention is heat sterilized,
Sucrose fatty acid ester must be added before heat sterilization.

This is because heating increases the mutual bonding of proteins, making it easier to form aggregates.

In addition to proteins, organic acids, and sucrose fatty acid esters, the protein-containing acidic beverages used in the present invention include sweeteners such as sucrose, fructose, or glucose, and various other fruit juices.
It is also possible to add oils and fats, fragrances, pigments, etc., and even carbon dioxide gas.

The present invention is applicable to both concentrated beverages that are diluted with water for drinking, and beverages that are consumed as is without dilution.

Therefore, the sugar content can be appropriately selected depending on the properties of the beverage.

In the present invention, the presence or absence of heat sterilization does not matter, but since the beverage of the present invention contains nutritious protein,
In order to maintain the preservative effect for a long period of time, it is desirable to perform heat sterilization treatment.

Thus, by carrying out the present invention, it is possible to produce a protein-containing acidic beverage that can prevent the generation of aggregates for a long period of time without impairing the flavor and in an extremely simple manner.

Experimental example Skimmed milk 1500. ! 1.000.9 of sucrose was dissolved in li'.

Next, 250 g of this solution was separated, and 0.05 g of sucrose fatty acid ester with different HLB was added to each portion according to the table below.
, 9 was added and dissolved.

After adding 3.0 g of citric acid as an acidulant to each sugar emulsion, the total amount was adjusted to 1000.9 with water.

The pH at that time was 3.4.

Next, each solution was heat sterilized at 95° C. for 3 minutes, filled into a transparent glass container, and the generation of aggregates was observed.

The results are shown on the next page.廿: Large amount of aggregates formed +: Aggregates formed m: No aggregates formed As seen in this experimental example, no effect of preventing aggregates could be found unless the sucrose fatty acid ester had an HLB of 13 or higher.

Example 1 After dissolving skim milk powder (derived from cow's milk) ioo, y and 1200 g of sucrose in 100 g of water, 0.5 g of sucrose fatty acid ester of HLB16 (manufactured by Ryoto Co., Ltd., Ryoto Sugar Ester P-1670) was added. Dissolved.

Next, lactic acid bacteria-fermented milk (non-fat milk with a solid content of 9 parts) was added to this sugar emulsion using Lactobacillus brigaricus at 37°C.
After adding 120.9 lactic acid (fermented milk with an acidity of 2.0 w/w % obtained by fermentation for 24 hours), 30 g of citric acid, and a small amount of lemon flavor, the total amount was adjusted to lθ~ with water.

This beverage was sterilized at 90° C. for 5 minutes and filled into containers.

No aggregates were observed in the packaged product for a long period of time, and the flavor was good.

Example 2 Sucrose fatty acid ester of HLB13 (manufactured by Ryoto Co., Ltd.,
Ryoto Sugar Ester P-1370) 0.3~ was added and dissolved in 10Kp of milk and 34Kg of water.

Next, add 45~45~ of sucrose and 1~1~ of citric acid to the vaginal fluid. 10~5 times concentrated apple juice and a small amount of apple flavor were added and sterilized at 80°C for 5 minutes to produce a concentrated milk protein-containing fruit juice drink.

No aggregates were observed in this beverage over a long period of time.

Example 3 Soybean protein powder (90% protein content) 34g1
Sugar 1005', HLB 15 sucrose fatty acid ester (manufactured by Ryoto Co., Ltd., Ryoto Sugar Ester S-
1570) 0.6.9 was dissolved in 200 g of water to obtain a soybean protein sugar solution.

6 g of citric acid and 2 g of lemon flavor were added to the vaginal fluid, and water was added] to obtain a beverage of 0009.

Next, this beverage was allowed to absorb carbon dioxide gas in a sealed container, and then filled, making it possible to obtain a carbonated beverage containing soybean protein in which no aggregates were observed.

Claims (1)

[Claims] In an acidic beverage with a pH of 4.2 or less containing 10.1 to 5.0 w/w% protein, 0.003 to 0.5 w 7 of sucrose fatty acid ester with an HLB of 13 or higher
A method for producing a protein-containing acidic beverage, characterized in that w% is added.