JP2007068410A - Acidic soymilk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acidic soymilk beverage in which soymilk-derived protein is stably held without causing aggregation even under acidic condition, and insoluble solid of which is homogeneously dispersed during long preservation if the beverage contains insoluble solid. <P>SOLUTION: The acidic soymilk beverage contains fibrous insoluble cellulose having an average diameter of 0.01-1μm, preferably also contains water-soluble hemicellulose together. Addition of the cellulose and the water-soluble hemicellulose to the acidic soymilk beverage each accounts for 0.005-0.2 wt.% and 0.01-5 wt.%. The acidic soymilk beverage contains the insoluble solid so as to be homogeneously dispersed. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention, under acidic conditions, suppresses protein aggregation, precipitation, etc. of soy milk, is excellent in storage stability, does not feel rough even when drunk, has an excellent drinking feeling, and has an insoluble solid content. When it contains, it relates to an acidic soy milk drink excellent in solid content dispersibility that can uniformly disperse insoluble solid content during long-term storage.

  Due to recent health consciousness, soy milk has attracted attention, and various soy milk processed products made from soy milk are on the market. In particular, acidic soymilk beverages have the problem that when soymilk is acidified, the protein derived from soymilk aggregates. As a solution, thickening stability of high methoxyl pectin, soybean polysaccharide, sodium carboxymethylcellulose, etc. The compounding of the agent is widely performed (Patent Document 1, Patent Document 2). However, these stabilizers alone are insufficient to disperse insoluble solids.

  Furthermore, for acidic milk beverages derived from milk components such as milk, a method of stably dispersing various insoluble solids has been studied. For example, as an acidic milk beverage containing insoluble solids, a method containing sodium carboxymethylcellulose and microcrystalline cellulose (Patent Document 3), acidified milk, thickening stabilizer, average particle size when dispersed in water Although there is a fine cellulose-containing acidic milk beverage (Patent Document 4) containing fine cellulose having a particle size of 20 μm or less, the dispersion effect of insoluble solids is still insufficient, and the viewpoint of stability of milk protein under acidity There is room for improvement.

  On the other hand, fermented cellulose is known as a kind of insoluble cellulose, but for the dispersion stability effect in milk beverages, a complex of cellulose derived from a microorganism and a high molecular weight substance (xanthan gum, sodium carboxymethyl cellulose, etc.) is a calcium-fortified beverage. In addition, it can be stably used for the dispersibility of foods such as cocoa beverages and coffee beverages (Patent Document 5), by using fermented cellulose in combination with a polymer substance such as native gellan gum, pectin (high methoxyl pectin) or soy polysaccharides, It is described that dispersion stability is achieved without the upper phase being transparent even when stored in a hot bender or by shock such as vibration (Patent Document 6). These methods are effective for neutral beverages such as milk coffee and milk tea. However, when fermented cellulose is added to an acidic milk beverage, protein aggregation and precipitation occur in the milk raw material, and it no longer has value as a beverage product.

  Thus, while it is known that high methoxyl pectin and soy polysaccharides contribute to the stability of sour milk in acidic soy milk beverages, it is insufficient to disperse insoluble solids. On the other hand, it is known that celluloses such as microcrystalline cellulose and fermented cellulose are used as solid dispersion stabilizers for neutral beverages, but when these are added to acidic milk beverages, aggregation and precipitation of milk protein components Instead of dispersing the solid content, there is no effect of stabilizing the protein in the acidic beverage, and the value as a beverage product is lost.

Japanese Patent No. 3280768 JP 2004-261139 A JP 2002-345401 A JP-A-10-56960 JP-A-9-121787 Japanese Patent Laid-Open No. 11-178517

  The present invention has been developed in view of such circumstances, and relates to acidic soymilk beverages, the aggregation and precipitation of proteins derived from soymilk are significantly suppressed, and even if the solids content contains insoluble solids, An object of the present invention is to provide an acidic soymilk beverage that has been stably dispersed for a long time and contains a stable insoluble solid content.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. When preparing acidic soymilk beverages, fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm, preferably fermented cellulose More preferably, by containing water-soluble hemicellulose, the effect of stabilizing the protein in the acidic soymilk beverage is not inferior to that of using a conventional stabilizer, and the It has been found that it is better than a product without addition of cellulose, and can further impart a rich taste to acidic soy milk drinks, and the dispersibility of solids when adding insoluble solids such as pulp is markedly improved.

That is, this invention has the following aspects;
Item 1. An acidic soymilk drink containing fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm.
Item 2. The acidic soymilk drink according to claim 1, wherein the fibrous insoluble cellulose is fermented cellulose.
Item 3. Item 3. The acidic soymilk drink according to Item 1 or 2, further comprising water-soluble hemicellulose.
Item 4. Item 4. The acidic soymilk beverage according to Item 1 to 3, wherein the insoluble solid content is uniformly dispersed and contained.

  According to the present invention, aggregation / precipitation of protein derived from soy milk is significantly suppressed even under acidic conditions, and even if it contains insoluble solids, the insoluble solids do not precipitate and are stably dispersed uniformly over a long period of time. An acidic soy milk beverage containing insoluble solids can be provided.

  The acidic soymilk beverage of the present invention is characterized by containing fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm.

  The acidic soymilk drink referred to in the present invention is not particularly limited as long as it is an acidic drink made from soymilk. For example, soymilk drink yogurt, fermented soymilk (including both live bacteria and pasteurized types), and freezing them Soy milk beverages including fermentation processes such as frozen frozen yogurt and foods containing the soy milk beverage (drink yogurt type), and beverages acidified by adding organic acids such as lactic acid and citric acid to soy milk and soy whole wheat flour (Direct sour milk type) and the like, and its pH is 3.0 to 6.0, preferably about 3.3 to 4.5.

  Furthermore, the content of soy milk in the acidic soy milk beverage is preferably 0.5% by weight or more in terms of soybean solid content, and more preferably about 1 to 9% by weight. By including the said range as content of soymilk, the flavor of soymilk is fully obtained, and also it becomes a soymilk drink excellent in storage stability.

  The component contained in the acidic soymilk beverage of the present invention is fine fibrous cellulose having an average diameter of 0.01 to 1 μm, preferably 0.01 to 0.1 μm. Specific examples include fermented cellulose and microfibrous cellulose. As one type of insoluble cellulose, cellulose obtained by removing an amorphous region of microcrystalline cellulose is known. However, even if microcrystalline cellulose is added in the present invention, the effect of the present invention is not achieved.

  Fermented cellulose is cellulose produced by cellulose-producing bacteria. Usually, cellulose-producing bacteria are cultured according to known methods, for example, methods described in JP-A-61-212295, JP-A-3-157402, JP-A-9-121787, and fermented cellulose obtained is obtained. It can manufacture by refine | purifying suitably as desired.

  Examples of the cellulose-producing bacteria include bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc., and preferably Acetobacter. As a bacterium belonging to the genus Acetobacter that produces fermented cellulose, more specifically, an Acetobacter pasteurianus strain (for example, ATCC 10245), an Acetobacter sp. DA strain (for example, FERM P-12924), and Acetobacter xylinum Strains (eg, ATCC 23768, ATCC 23769, ATCC 10821, ATCC 1306-21, etc.). Acetobacter xylinum strain is preferable.

  The medium and conditions for culturing such cellulose-producing bacteria are not particularly limited, and can be according to ordinary methods. For example, the medium basically contains a nitrogen source, a carbon source, water, oxygen and other necessary nutrients, and may be any medium that can grow the microorganism and produce the desired fermented cellulose. An example is Hestrin-Schramm medium. In order to improve the productivity of cellulose, a partially decomposed product of cellulose, inositol, phytic acid, etc. can be added to the medium (Japanese Patent Laid-Open Nos. 56-46759 and 5-1718). . As culture conditions, for example, a pH range of 5 to 9 and a culture temperature range of 20 to 40 ° C. are employed, and the culture is continued until fermented cellulose is sufficiently produced. The culture method may be static culture, agitation culture, or aeration culture, but is preferably aeration agitation culture.

  In order to mass-produce fermented cellulose, a multistage inoculation method is preferable. In this case, usually a five-stage fermentation process consisting of a two-stage pre-inoculation process, a primary inoculation fermentation process, a secondary inoculation fermentation process and a final fermentation process is employed, and the cell morphology and grams for the bacteria grown in each process Passing to the next process fermentor while confirming negative.

  After fermentation, the produced fermented cellulose is separated from the medium, washed, and appropriately purified. The purification method is not particularly limited, but usually the fermented cellulose recovered from the medium is washed, dehydrated and slurried again with water, then the microorganisms are removed by alkali treatment, and then the lysate produced by the alkali treatment is removed. Is used. Specifically, the following method is exemplified.

  First, a culture obtained by culturing microorganisms is dehydrated to obtain a cake having a solid content of about 20%, and then the slurry is reslurried with water to make the solid content 1 to 3%. To this, sodium hydroxide is added to adjust the pH to about 13, and the system is heated to 65 ° C. for several hours with stirring to dissolve the microorganisms. Next, the pH is adjusted to 6 to 8 with sulfuric acid, the slurry is dehydrated and slurried again with water, and this dehydration and slurrying is repeated several times. The purified fermented cellulose can be subjected to a drying treatment as necessary. The drying process is not particularly limited, and known methods such as natural drying, hot air drying, freeze drying, spray drying, drum drying, and the like can be used. The spray drying method and the drum drying method are preferable.

  The fermented cellulose thus obtained is a white to tan odorless substance and consists of very fine fibrous particles that can be rapidly dispersed in water. The fermented cellulose used in the present invention is the same as or similar to the fermented cellulose prepared by the above method, and is limited by the preparation method as long as the object of the present invention can be achieved. is not.

  In addition, the fermented cellulose of the present invention may be used in combination with one or more polymer substances such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, and pectin. Such a substance can be obtained commercially, and examples thereof include Primacel manufactured by CPE Kelco.

  Microfibrous cellulose is a cellulosic material that is a raw material, preferably a cellulosic material that is the main component of the cell wall that forms the skeletal structure of plants such as vegetables, straw, beans, cotton, hemp, and wood. It has been processed. Microfibrous cellulose is made from highly purified pure plant fiber as raw material, and it is made into a microfibrous form by applying a strong mechanical shearing force by ultra high pressure homogenizer treatment. The fibers are torn to about 40,000 to 80,000, and the thickness of the fibers is reduced to 0.01 to 1 μm, preferably 0.01 to 0.1 μm.

  Further, the microfibrous cellulose used in the present invention may be one obtained by complexing with one or more polymer substances such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, sodium alginate, carrageenan, and pectin. I do not care. Such materials are commercially available.

  In the present invention, it is particularly preferable to use the fermented cellulose as a fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm.

  The addition amount of the insoluble cellulose according to the present invention is 0.005 to 0.3% by weight, more preferably 0.02 to 0.2% by weight, still more preferably 0.04 to 0% with respect to the acidic soymilk beverage. .1% by weight. If the amount of cellulose added is higher than this, the viscosity becomes high and unsuitable as a beverage, and if it is less than this, the ability to disperse insoluble solids is not sufficient and precipitation occurs.

  Furthermore, in addition to the above-mentioned fine fibrous cellulose, the acidic soymilk beverage of the present invention is used in combination with a sour milk stabilizer such as water-soluble hemicellulose, high methoxyl pectin (HM pectin), carboxymethylcellulose, propylene glycol alginate, etc. Can do. The added amount of these sour milk stabilizers may be about 0.01 to 1% by weight in the acidic soy milk beverage. Furthermore, it is preferable to use water-soluble hemicellulose among sour milk stabilizers.

The water-soluble hemicellulose used in the present invention only needs to contain one or more of plant-derived rhamnose, galactose, arabinose, xylose, glucose, and uronic acid. Are preferred. The water-soluble hemicellulose used in the present invention can be used with any molecular weight, but is preferably a polymer and has an average molecular weight of several thousand to several million, specifically 5,000 to 100. It is preferable to be 10,000. The average molecular weight of the water-soluble hemicellulose is a value determined by an intrinsic viscosity method using a standard pullulan (Showa Denko Co., Ltd.) as a standard substance and measuring the viscosity in a 0.1M NaNO ₃ solution. Such water-soluble hemicellulose is commercially available. Examples thereof include SM-700, SM-900, and SM-1200 manufactured by San-Ei Gen FFI Co., Ltd.

  In addition, the addition amount of the water-soluble hemicellulose in this invention is 0.01-5 weight% in an acidic soymilk drink, Preferably, it is 0.05-1 weight%.

  In the present invention, the blending ratio of (1) fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm and (2) water-soluble hemicellulose is (1) :( 2) = 1: 100 to 10: 1, preferably 1. : It is preferable to add so that it may become 50-1: 1.

  Furthermore, the acidic soymilk beverage of the present invention can stably disperse insoluble solids without causing aggregation and precipitation of protein components derived from soymilk. Furthermore, protein precipitation caused by long-term storage can be significantly reduced.

  The insoluble solid content contained in the acidic soymilk beverage in the present invention is not particularly limited as long as it is a solid content that is insoluble or hardly soluble in water that can be added to the acidic soymilk beverage. For example, vegetable and fruit pulp, puree Examples include fiber components such as yellow powder, cocoa powder, matcha tea powder, sesame seeds, azuki beans, jelly grains, eggshells, shells and other natural components derived or synthesized insoluble calcium components such as calcium carbonate, yeast powders, etc. I can do it. In the present invention, specifically, insoluble solids having an average diameter of about 0.1 μm to 20 mm can be well dispersed, and in particular, relatively large, for example, about 1 to 10 mm such as pulp, azuki bean, and jelly grains. The solid content of the particles can be stably dispersed.

  Although it is the addition amount to the acidic soy milk beverage of the insoluble solid content in the present invention, it can be appropriately selected depending on the type of the insoluble solid content, but is preferably 0.01 to 50% by weight, preferably 100% by weight of the acidic soy milk beverage. Can be exemplified by 5 to 30% by weight.

  In addition, when the acidic soy milk beverage of the present invention is produced by, for example, a direct sour milk type production method, the pH is adjusted by adding the above-described fibrous insoluble cellulose or the above-described fibrous insoluble cellulose and water-soluble hemicellulose. It can manufacture by the process of performing a homogenization process to the soymilk containing solution adjusted to acidity. In addition, when fermented soymilk is used, after the lactic acid fermentation of the soymilk by a conventional method in advance, the above-mentioned fibrous insoluble cellulose or the above-mentioned fibrous insoluble cellulose and water-soluble hemicellulose are added to this fermented soymilk. If necessary, it can be produced by performing a homogenization treatment step. By producing by this method, aggregation and precipitation of protein components derived from soy milk can be further suppressed, and furthermore, insoluble solids can be stably dispersed. Further, the fibrous insoluble cellulose may be added after being activated.

  Although it is a method of activating cellulose, after adding the said cellulose to water or a dispersion medium, it is preferable to add the shear force of moderate intensity | strength and to stir. As a stirring method to which a moderately strong shear force is applied, a generally adopted method is widely used without any particular limitation. For example, mixing (propeller stirring, high stirring by a mixer, etc.), homogenization, colloid mill And the like. Preferably, it is a method of homogenizing in the range of a homogenizing pressure of about 9800-19600 kPa. The temperature at the time of stirring is not restrict | limited, Usually, a temperature range of 10-90 degreeC is employable. The cellulose activated by such a method is added to a solution in which soy milk and, if necessary, water-soluble hemicellulose and heat-stirred are added to water by a conventional method, and further homogenized.

  Other methods can be produced by the same method when the activated cellulose is used or when the inactive cellulose is used. That is, (1) soy milk, the cellulose and, if necessary, a step of dissolving water-soluble hemicellulose, (2) a step of acidifying the pH, (3) a step of homogenization, (4) an insoluble solid if necessary The acidic soymilk beverage in which the acidic soymilk beverage / insoluble solid content is dispersed can be produced by the step of adding the components and the step of (5) heat sterilization.

  Among them, (1) as a step of dissolving soy milk, the cellulose, and water-soluble hemicellulose, they may be dissolved simultaneously, or after dissolving soymilk and water-soluble hemicellulose together, cellulose may be added. The step of acidifying the pH of (2) can include a method of preparing by adding an organic acid such as citric acid as described above. About the homogenization process of (3), after heating to about 70-90 degreeC, it is preferable to perform a homogenization process. Examples of the homogenization method include a method of treating in the range of a homogenization pressure of about 9800 to 19600 kPa. The temperature at the time of stirring is not restrict | limited, Usually, a temperature range of 10-90 degreeC is employable. In addition, about the process of (4), when adding insoluble solid content, such as a pulp, it is preferable to add, after homogenizing. About the heat sterilization process of (5), the sterilization conditions of a normal acidic soymilk drink, for example, the sterilization conditions of about 95 degreeC for 30 minutes can be illustrated.

  In the acidic soy milk beverage of the present invention, as long as it does not affect the effect of the present invention, if necessary, further thickening polysaccharides other than the above, emulsifier, sugar, fructose, sugar alcohol, sucralose, aspartame, stevia, etc. Various sweeteners, flavoring materials such as fruit juice and cocoa powder; pigments, flavors and the like can also be added.

  Other thickening polysaccharides include native gellan gum, deacylated gellan gum, tamarind seed gum, guar gum, locust bean gum, tara gum, glucomannan, alginic acid, sodium alginate, curdlan, gum arabic, agar, tragacanth gum, karaya gum, Examples include gati gum, pullulan, rhamzan gum, and water-soluble cellulose ether (such as methyl cellulose, hydroxypropyl cellulose, and hydroxymethylpropyl cellulose). Protein components such as gelatin, whey protein, and wheat gluten may also be added.

  As an emulsifier, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactic acid Examples thereof include salt, yucca extract, saponin, lecithin, polysorbate and the like.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise stated, “parts” means “parts by weight” and “%” means “% by weight” in the prescription, and those marked with “*” in the text are Saneigen F.F. Made by Co., Ltd., “*” in the text indicates a registered trademark of Saneigen FFI Co., Ltd.
In the following examples and comparative examples, fermented cellulose was manufactured by CPE Kelco, and microfibrous cellulose was manufactured by Asahi Kasei.

Examples 1-4, Comparative Examples 1-2: Preparation of acidic soy milk beverage with pulp
1. Preparation: Preparation of each solution a) Preparation of 14% sugar, 1% water-soluble hemicellulose (or HM pectin) -containing solution After adding a mixture of sugar and water-soluble hemicellulose to water, dissolve by heating and stirring at 80 ° C. for 10 minutes, and then at room temperature ( To 25 ° C.) to prepare a solution containing 14% sugar / 1% water-soluble hemicellulose (or HM pectin).

b) Preparation of 0.3% active fermented cellulose solution Fermented cellulose (fibrous insoluble cellulose having an average diameter of 0.01 to 0.1 μm) is added to water and stirred and dissolved at 2500 rpm for 10 minutes at room temperature (25 ° C.). Thereafter, homogenization (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ) was performed to prepare a 0.3% active fermented cellulose solution.

2. After adding a) and b) prepared in Preparation Method 1, soy milk is added, adjusted to pH 3.8 with 50% citric acid solution, heated to 80 ° C., and then homogenized (first stage 9800 kPa) = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), then add yellow peach cut to about 3 mm square, overheat to 93 ° C, fill into a screw jar hot pack and acidify with pulp A soy milk beverage was prepared (Examples 1 to 3 use water-soluble hemicellulose, Example 4 uses HM pectin).

As a comparative example, acidic soymilk drinks were prepared using 0.4% microcrystalline cellulose instead of fermented cellulose (Comparative Examples 1 and 2). Moreover, the fermented cellulose additive-free acidic soymilk drink was prepared (Comparative Examples 3 and 4). That is, microcrystalline cellulose was added to water, stirred and dissolved at 2500 rpm for 10 minutes at room temperature (25 ° C.), and then homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ). Then, a 2% active microcrystalline cellulose solution was used, or it was prepared in the same manner as fermented cellulose except that the solution was not added.

3. Evaluation Method Regarding the evaluation method, the viscosity at 10 ° C. was measured on the beverage preparation day, and the drinking feeling was evaluated by eating at 10 ° C., drinking, feeling ease of drinking, and richness. The results are shown in Table 2. Further, the appearance after storage for 1 month at 5 ° C. was visually observed. Precipitation was evaluated by the amount of precipitation observed from the side, and transparent and precipitation were visually observed without addition of pulp during the above formulation, and the dispersion state was evaluated by visual observation of the dispersion state of the pulp. The results are shown in Table 3.

Explanation of symbols in the table:
Over-clear / precipitation: Less − <± <+ <++ <+++ More in the disperse state of the pulp, in descending order of dispersibility ◎>○> ×
A: A state in which the pulp is uniformly dispersed throughout the container.
○: The state in which the pulp is uniformly dispersed in almost the entire lower part 2/3 of the container.
(Triangle | delta): The state by which the pulp is disperse | distributed uniformly between container lower parts 2/3-1/3.
X: The state where the pulp was precipitated at the bottom of the container.

  From Table 2, when water-soluble hemicellulose and HM pectin are used as stabilizers, the addition of 0.02% fermented cellulose (Examples 1 and 4) does not completely disperse, but clearly has a dispersing power and no precipitation than the addition. Although the amount was decreased, the water-soluble hemicellulose-using system of Example 1 was clearer and better in terms of the amount of precipitation. Furthermore, in the system using water-soluble hemicellulose, the fermented cellulose 0.04 to 0.06% added system (Examples 2 to 3) had a dispersing power and the precipitation amount was also reduced. No see-through and flocculation occurred regardless of the amount of fermented cellulose added.

  Moreover, when water-soluble hemicellulose is used as a stabilizer, the fermented cellulose 0.02 to 0.06% added system (Examples 1 to 3) has a viscosity, but gives a rich taste compared to no addition, and is uncomfortable as a beverage. I was able to drink without. Compared with the additive-free system (Example 4) using HM pectin as a stabilizer, it provided a rich taste and was able to drink as a beverage without a sense of incongruity. In addition, about the microcrystalline cellulose, the pulp dispersion | distribution effect was not seen and aggregation was produced, and it was not suitable for a drink (Comparative Examples 1-2).

  Furthermore, acidic soymilk beverages (Examples 1 to 3) produced by using water-soluble hemicellulose as a stabilizer and adding 0.02 to 0.06% of the added amount of fermented cellulose can be drunk without any discomfort as a beverage. In addition, the dispersibility of the pulp was high, and no aggregation of protein derived from soy milk occurred, resulting in a stable acidic soy milk drink.

Example 5 and Comparative Example 5: Acid soy milk drink with tangerine gizzards In the formulation listed in Table 3 below, after adding a mixture of sugar, water-soluble hemicellulose and fermented cellulose to water, stirring at 80C for 10 minutes After dissolution, the mixture was cooled to room temperature (25 ° C.) to prepare a sugar / water-soluble hemicellulose / fermented cellulose-containing solution.

After adding soymilk to the solution, adjusting to pH 3.8 by adding a 50% citric acid solution, heating to 80 ° C., and homogenizing treatment (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), citrus gizzard was added, heated to 93 ° C., hot-packed into a screw bottle, and an acidic soy milk drink containing citrus gizzard was prepared (Example 5). The obtained acidic soymilk drink was a good acidic soymilk drink with high dispersibility of sandbags and no aggregation of soymilk protein.

  As a comparative example, 0.4 part of microcrystalline cellulose was added instead of fermented cellulose in the following formulation to prepare an acidic soymilk drink containing citrus gizzard (Comparative Example 5). However, the acid soy milk drink containing citrus gizzard in the comparative example is precipitated without the citrus gizzard being evenly dispersed, soy protein aggregation also occurs, and it is rough to drink, and the citrus gizzard is precipitated. Therefore, it was difficult to drink the beverage and the sandbag together.

Example 6: Acidic soy milk beverage with green tea Among the formulations listed in Table 4 below, fructose-glucose liquid sugar, sucralose, thaumatin, erythritol, water-soluble hemicellulose, and fermented cellulose are added to water, and after stirring and dissolving at 80 ° C. for 10 minutes, The mixture was cooled to room temperature (about 25 ° C.), soy milk was added, and after correction of the total amount, it was adjusted to pH 4.0 with first lactic acid. After adding soybean extract powder and matcha tea to this solution, it is heated to 80 ° C., homogenized (first stage 9800 kPa = 100 kgf / cm ² , second stage 4900 kPa = 50 kgf / cm ² ), heated to 93 ° C., Antioxidants and fragrances were added, and hot pack filling was performed to prepare acid milk bean beverages (Example 6). The obtained acidic soy milk drink was a good acidic soy milk drink with high dispersibility of matcha and no aggregation of soy milk protein.

According to the present invention, under acidic conditions, protein aggregation, precipitation and the like of soy milk are suppressed, and storage stability is excellent. Also, even when drunk, it does not feel rough, has an excellent drinking feeling, and has an insoluble solid content. When it contains, it becomes possible to provide an acidic soy milk beverage excellent in dispersibility of solids that can uniformly disperse insoluble solids during long-term storage.

Claims (4)

An acidic soymilk drink containing fibrous insoluble cellulose having an average diameter of 0.01 to 1 μm. The acidic soymilk drink according to claim 1, wherein the fibrous insoluble cellulose is fermented cellulose. Furthermore, the acidic soymilk drink of Claim 1 or 2 which adds water-soluble hemicellulose. Furthermore, the acidic soy milk drink of Claims 1 thru | or 3 which disperse | distributes an insoluble solid content uniformly.