JP2016041064A - Adhesive paste preparation for milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an adhesive paste preparation that is just mixed with a milk beverage to be quickly dissolved and dispersed in the milk beverage, does not cause the agglomeration of milk solids from the milk beverage, and exhibits the thickening or gelation function.SOLUTION: An adhesive paste preparation comprises xanthan gum and/or carrageenan, and gum arabic.SELECTED DRAWING: None

Description

  The present invention relates to a paste preparation for milk beverages.

  Conventionally, for example, milk beverages such as lactic acid bacteria beverages have been widely used as health beverages because they have physiological activities such as intestinal regulation and immunostimulation. Also, various types of milk drinks have been proposed in order to cope with diversifying consumer preferences. However, for the elderly or dysphagia patients whose dysphagia function has declined due to illness such as cerebrovascular disorder, milk beverages with a low viscosity such as water and high fluidity that are commonly marketed are inadvertently trachea when taken. There was a problem that there was a high risk of “aspiration”.

  As a means for suppressing liquid aspiration, there is a method of thickening or gelling the liquid. In the technology for thickening or gelling a liquid, from the viewpoint of convenience, a paste preparation (for example, in the form of a powder) that can easily prepare a food or drink in which the liquid is thickened or gelled without passing through a heating step. The demand for paste preparations is growing. Currently, pastes that are marketed as a paste formulation that can thicken or gel milk drinks are those that utilize the interaction between polysaccharides such as pectin and carrageenan and metal salts and proteins in milk drinks. Mainstream.

For example, in Patent Document 1, a medium chain fatty acid triglyceride is added to a dessert composition having a pH of 3.8 to 4.3 consisting of at least low methoxyl pectin, a saccharide, an organic acid, and an organic acid salt, and the state is hermetically sealed. A method for producing an acidic gel-like dessert is disclosed, in which a foundation material containing calcium such as milk is added thereto after heating.
Patent Document 2 includes low methoxyl pectin, a collagen peptide, an organic acid, and an organic acid salt, wherein the content of the collagen peptide is 2% by mass to 10% by mass, and the content of the organic acid is An acidic gel food base characterized in that the content of the organic acid salt is 2% by mass or less and the mass ratio to the organic acid is less than 1 is disclosed.
Patent Document 3 discloses a gel food preparation base containing water-soluble carrageenan as a main component, which forms a gel by reacting with an aqueous composition containing at least one of calcium or milk-derived proteins. Is disclosed.
Patent Document 4 is characterized by reacting with an aqueous composition containing at least one of calcium and / or milk-derived protein to form a gel, having a sugar content of 60 to 80%, A base for preparing a gel food containing at least one selected from carrageenan, deacylated gellan gum and sodium alginate is disclosed.

However, when the above-described conventional technology is applied to a milk beverage and an attempt is made to prepare a food or drink in which the milk beverage is thickened or gelled, there are the following problems.
The techniques disclosed in Patent Documents 1 and 2 use low methoxyl pectin, and due to the characteristics of the material, it is difficult to immediately dissolve the powder, so that the milk beverage can be easily thickened or gelled. There was a problem that could not.
Although the techniques described in Patent Documents 3 and 4 use carrageenan and the like, it is described that they can be applied to milk beverages, but the thickener or gelling agent part is dissolved by heating and stirring in advance and cooled. There was a problem that the pre-processing was complicated and lacked simplicity.

JP-A-8-228700 JP 2012-240551 A JP 2001-346528 A JP 2008-086218 A

  An object of the present invention is to solve the above problems and achieve the following object. That is, an object of the present invention is to provide a paste preparation that can easily thicken or gel a milk beverage simply by adding it to a milk beverage and stirring it.

  In view of the above problems, the present inventor has conducted extensive research, and when a paste preparation containing xanthan gum and / or carrageenan and gum arabic is added to a milk beverage, it easily dissolves in the milk beverage, It has been found that a food or drink in which a milk beverage is thickened or gelled can be easily provided without causing aggregation of milk solids derived from the milk beverage.

The present invention has been completed on the basis of such findings, and includes the following embodiments.
Item 1. A paste preparation which is used by mixing with a milk beverage and contains xanthan gum and / or carrageenan and gum arabic.
Item 2. A food or drink comprising a milk beverage, xanthan gum and / or carrageenan, and gum arabic.
Item 3. A method for producing a food or drink with a thickened or gelled milk beverage, comprising mixing a milk beverage with xanthan gum and / or carrageenan and gum arabic.
Item 4. A method for thickening or gelling a milk beverage, comprising mixing a milk beverage with xanthan gum and / or carrageenan and gum arabic.

  The paste preparation of the present invention can be easily added to a milk beverage, stirred and easily dissolved, and without causing aggregation of milk solids derived from the milk beverage, the milk beverage is thickened or gelled. Can be provided.

  The paste preparation of the present invention contains xanthan gum and / or carrageenan and gum arabic.

<Xanthan gum>
Xanthan gum is a polysaccharide produced by Xanthomonas campestris outside the cells, and the average molecular weight is usually 1,000,000 to 3,000,000.
Although the content of xanthan gum in the paste preparation is not particularly limited, the preferable xanthan gum content is 3 to 50% by mass, more preferably 5 to 45% by mass, and further preferably 8 to 40% by mass. When the content of xanthan gum exceeds 50% by mass, the solubility of xanthan gum in a milk beverage may be deteriorated.

<Carrageenan>
Carrageenan is a natural polymer extracted and purified from red algae and has an average molecular weight of usually 100,000 to 500,000. A polysaccharide composed of D-galactose and 3,6 anhydro-D-galactose. Depending on the position of the sulfate group and the presence or absence of anhydro sugar, κ carrageenan (kappa type), ι carrageenan (iota type), λ carrageenan ( There are various carrageenans such as lambda type. The type of carrageenan used in the present invention is not particularly limited, but is preferably λ carrageenan.
The carrageenan content in the paste preparation is not particularly limited, but the preferable carrageenan content is 5 to 50% by mass, more preferably 8 to 45% by mass, and further preferably 10 to 40% by mass. When the content of carrageenan exceeds 50% by mass, the solubility of carrageenan in a milk beverage may be deteriorated.

<Gum Arabic>
Gum arabic is a sticky product of a sap of a plant belonging to the genus Acacia, which is a polysaccharide having an average molecular weight of usually 200,000 to 1,000,000.
The content of gum arabic in the paste preparation is not particularly limited, but the preferable gum arabic content is 2 to 50% by mass, more preferably 5 to 45% by mass, and still more preferably 8 to 40% by mass. When the gum arabic content exceeds 50% by mass, the viscosity expression of the milk beverage may be deteriorated.

  The xanthan gum and / or carrageenan and gum arabic contained in the paste preparation of the present invention include (a) xanthan gum and gum arabic, (b) carrageenan and gum arabic, and (c) xanthan gum, carrageenan and gum arabic. Although it exists and can be selected as appropriate, it is preferable to contain (c) xanthan gum, carrageenan and gum arabic because viscosity expression is good.

  The content ratios of xanthan gum, carrageenan and gum arabic in the paste preparation of the present invention are not particularly limited and can be appropriately adjusted. However, the content of gum arabic is 100 parts by weight of xanthan gum and / or carrageenan. The content is preferably 5 to 100 parts by mass, more preferably 10 to 90 parts by mass, and still more preferably 12 to 80 parts by mass.

  The paste preparation of the present invention can be added to a milk beverage and easily dissolved only by stirring, and can exhibit a thickening or gelling function without causing aggregation of milk solids derived from the milk beverage.

The milk drink said by this invention means the drink containing milk solid.
In the present invention, milk solid means a component obtained by removing moisture from milk, and means the total of non-fat milk solid (solid content other than milk fat) and milk fat.

  For the preparation of the milk beverage of the present invention, a dairy product containing milk solids can be used. Examples of the dairy product include milk, raw milk, special milk, goat milk, raw goat milk, pasteurized goat milk, partial Non-fat milk, non-fat milk, processed milk, fermented milk, concentrated whey, concentrated milk, non-fat condensed milk, sugar-free condensed milk, sugar-free skim condensed milk, sugar-free skim condensed milk, whole fat powdered milk, skim milk powder, whey powder, butter milk Animal dairy products such as powder; plant dairy products such as soy milk.

  The content of milk solid in the milk beverage to be added according to the present invention is not particularly limited, but a preferable content is 1 to 10% by mass. In particular, when the milk solid content is 1% by mass or more, and further 3% by mass or more, it is difficult to obtain a good viscosity expression effect when a conventional thickening or gelling agent is used, or the viscosity expression effect However, in the present invention, the milk solid content is 1% by mass or more, and further 3% by mass or more. However, aggregation of milk solids is remarkably suppressed, and the milk beverage can be easily thickened or gelled. The upper limit of the milk solid content in the milk beverage is not particularly limited, and examples thereof include 13% by mass.

  Although the pH of the milk drink in this invention is not restrict | limited in particular, Usually, it is pH 3-7, Preferably it is 3-6, More preferably, it is 3-4.5. The means for adjusting the pH to the above range is not particularly limited, and examples thereof include a means for undergoing a fermentation process or adding an acid.

  Moreover, the milk beverage referred to in the present invention is preferably an acidic milk beverage. The acidic milk drink said by this invention means the drink which contains milk solid and pH is 3-6. For example, fermented milk drinks (including both live bacteria and bactericidal types) such as drink yogurt and lactic acid bacteria drinks can be mentioned. Moreover, the acidic milk drink said by this invention also contains the drink which contains milk solid and an acid, and pH is 3-6.

  The type of acid used in the present invention is not particularly limited, but is preferably at least one selected from lactic acid, citric acid, gluconic acid, tartaric acid, malic acid, phosphoric acid and phytic acid, more preferably lactic acid and / or Citric acid.

  The paste preparation of the present invention can quickly exhibit a thickening or gelling function without being influenced by the liquid temperature of the milk beverage to be added. The stirring conditions are not particularly limited. For example, by using the paste preparation of the present invention, the milk beverage can be easily thickened or gelled even under loose stirring conditions such as hand stirring (for example, 180 to 300 rpm).

  The shape of the paste preparation of the present invention is not particularly limited. For example, solid forms (for example, powder form, granule form, tablet form, etc.), liquid forms (for example, solution, dispersion liquid, etc.), etc. are mentioned. Even if it is a solid form, the paste preparation of this invention can melt | dissolve easily in a milk beverage, and can thicken or gelatinize a milk beverage.

  When using a solid-form paste preparation as the paste preparation of the present invention, it is desirable that it is granulated by granulation. For example, a powder mixture of xanthan gum and / or carrageenan and gum arabic (powder paste preparation) can be added to any binder liquid (for example, ion exchange water, aqueous solution containing dextrin, gum, metal salt, etc.) The method of granulating using is mentioned. Examples of the granulation method include fluidized bed granulation, spray drying granulation, stirring granulation, kneading granulation, compression granulation, extrusion granulation, and the like. Granulation can be performed using various granulation machines. . In the present invention, a powdery paste preparation or a granulated product (granular paste preparation) obtained by the above method can be tableted by various tableting machines to form tablets.

In addition to the raw materials listed above, auxiliary materials can be added to the paste preparation of the present invention, if necessary, within a range that does not affect the effects of the present invention. Examples of the auxiliary material are not particularly limited, and examples thereof include excipients, sweet substances, vitamins, dietary fibers, emulsifiers, preservatives, functional substances, pigments, fragrances, and antibacterial agents. In addition, a metal salt can be added to the paste preparation of the present invention for the purpose of enhancing solubility. The type of metal salt to be added is not particularly limited, and usually includes sodium salt, potassium salt, calcium salt, magnesium salt and the like. Examples of sodium salts include sodium chloride, sodium gluconate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), and potassium salts include, for example, potassium chloride. Examples of the calcium salt include calcium chloride and the like, and examples of the magnesium salt include magnesium chloride and the like.
Preferably, at least one selected from the group consisting of sodium chloride, sodium gluconate, sodium citrate, potassium chloride, calcium chloride and magnesium chloride can be used. Considering the influence of the taste on the final food and drink, it is more preferable to use sodium gluconate and / or sodium citrate.
The content of these metal salts in the paste preparation is not particularly limited, but is usually 0.1 to 12% by mass, preferably 0.5 to 10% by mass, and more preferably 1 to 10% by mass. It is desirable to include a metal salt in the material preparation.

In the present invention, by mixing the paste preparation and the milk beverage, a food or drink in which the milk beverage is thickened or gelled can be provided.
The amount of the paste preparation of the present invention added to the milk beverage is not particularly limited. Usually, the content of xanthan gum in the final food or drink (thickened or gelled food or drink) is 0.05 to 1.5 mass%, preferably 0.1 to 1 mass%, more preferably 0.15 to 0.9. It is desirable to add the paste preparation of the present invention so as to be mass%. Similarly, the amount of carrageenan added is not particularly limited, but usually the content of carrageenan in the final food or drink (thickened or gelled food or drink) is 0.1 to 1.5% by mass, preferably 0.15 to 1. It is desirable to add the paste preparation of the present invention so as to be mass%, more preferably 0.2 to 0.9 mass%. Similarly, the amount of gum arabic added is not particularly limited, but the content of gum arabic in the final food or drink (thickened or gelled food or drink) is usually 0.03 to 1.5% by mass, preferably 0.8. It is desirable to add the paste preparation of the present invention so as to be 1 to 1% by mass, more preferably 0.15 to 0.9% by mass.

Moreover, this invention relates to the food / beverage products containing a milk drink, a xanthan gum and / or carrageenan, and gum arabic. The food and drink can be prepared by mixing xanthan gum and / or carrageenan and gum arabic in a milk drink, and the aggregation of milk solids derived from the milk drink is suppressed and the food or drink is thickened or gelled. Goods can be provided. For example, in the present invention, by adding xanthan gum and / or carrageenan and gum arabic to a milk beverage and stirring, the aggregation of milk solids derived from the milk beverage is suppressed, and the food or drink is thickened or gelled. Can be prepared. In addition, the shape of xanthan gum and / or carrageenan and gum arabic mixed with milk beverage is not particularly limited, and for example, it may be added in a solid form (for example, powder, granule, tablet, etc.) You may add in the shape (for example, a solution, a dispersion, etc.). Xanthan gum and / or carrageenan and gum arabic can be easily dissolved even in a solid form to thicken or gel a milk beverage. Addition forms include (a) xanthan gum and gum arabic, (b) carrageenan and gum arabic, and (c) xanthan gum, carrageenan and gum arabic, and can be selected as appropriate. Since it becomes favorable, it is preferable to add (c) xanthan gum, carrageenan and gum arabic. The addition ratio of xanthan gum and / or carrageenan and gum arabic with respect to the milk beverage is not particularly limited and can be adjusted as appropriate. However, the amount of gum arabic added to 100 parts by mass of xanthan gum and / or carrageenan is preferable. Is preferably added in an amount of 5 to 100 parts by mass, more preferably 10 to 90 parts by mass, and still more preferably 12 to 80 parts by mass.
The amount of xanthan gum and / or carrageenan and gum arabic added to the milk beverage is not particularly limited, but usually the concentration of xanthan gum in the final food or drink (thickened or gelled food or drink) is 0.05 to 1.5% by mass. The concentration of carrageenan is 0.1 to 1.5% by mass, preferably 0.15 to 1% by mass, preferably 0.1 to 1% by mass, more preferably 0.15 to 0.9% by mass. %, More preferably 0.2 to 0.9 mass%, so that the gum arabic concentration is 0.03 to 1.5 mass%, preferably 0.1 to 1 mass%, more preferably 0.15. It is desirable to add so that it may become -0.9 mass%.

Furthermore, a metal salt can be added for the purpose of increasing the solubility of xanthan gum and / or carrageenan and gum arabic in milk beverages. The type of metal salt to be added is not particularly limited, and usually includes sodium salt, potassium salt, calcium salt, magnesium salt and the like. Examples of sodium salts include sodium chloride, sodium gluconate, sodium citrate (monosodium citrate, disodium citrate, trisodium citrate), and potassium salts include, for example, potassium chloride. Examples of the calcium salt include calcium chloride and the like, and examples of the magnesium salt include magnesium chloride and the like.
Preferably, at least one selected from the group consisting of sodium chloride, sodium gluconate, sodium citrate, potassium chloride, calcium chloride and magnesium chloride can be used. Considering the influence of the taste on the final food and drink, it is more preferable to use sodium gluconate and / or sodium citrate.
The addition amount of the metal salt is not particularly limited and can be appropriately adjusted. Usually, the concentration of the metal salt in the final food or drink (thickened or gelled food or drink) is 0.002 to 0.24% by mass, It is desirable to add so that it may become 0.01-0.2 mass%, more preferably 0.02-0.2 mass%.

  The thickened or gelled food or drink prepared in the present invention is suppressed in the texture of the texture derived from the aggregation of milk solids. In addition, the elderly and dysphagia have a reduced function of feeding the bolus from the pharynx to the esophagus due to muscle weakness, etc., and foods with high adhesion cannot pass through the pharyngeal phase smoothly. The food or drink with thickened or gelled preparation prepared in 1 has a low texture of adhesion and an appropriate shape retaining property, and therefore has a texture that is easy to swallow.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” mean “parts by mass” and “% by mass”, respectively.

Test Example Preparation of Paste Formulation for Milk Beverage According to the formulation shown in Table 1, paste formulations for Comparative Product 1 and Preparations 1-9 were prepared. Specifically, various powder raw materials shown in Table 1 were mixed, and using a fluidized bed granulator, granulated by spraying 120 g of ion-exchanged water as a binder liquid onto 400 g of the powder mixture, Granule product) was prepared.

Example 1 Preparation 1 of food and drink
2.0 g of the paste preparation shown in Table 2 was added to 100 g of lactic acid bacteria beverage (pH 3.6, milk solid 3.2 mass%) and stirred for 30 seconds (hand stirring, 240 rpm). The time after stirring for 30 seconds was taken as 0 minutes, and the viscosities of the food and drink were measured after 3 minutes, 5 minutes, 10 minutes, 15 minutes, 30 minutes and 60 minutes. As for the viscosity, a sample (food or drink) was filled in a screw bottle, and a B-type rotational viscometer, 12 rpm, rotor No. 3 was measured. The results are shown in Table 2.

In Comparative Example 1-1 in which a paste preparation (comparative product 1) combined with xanthan gum and guar gum was added to a lactic acid bacteria beverage, when stirred for 30 seconds, the paste preparation was dissolved, but aggregation of milk solids was confirmed. In addition, Comparative Example 1-1 took time to reach a sufficient viscosity, and the viscosity continued to increase over time, and the viscosity was not stable even after 30 minutes or more.
On the other hand, in Examples 1-1 to 1-6 in which a paste preparation (preparations 1 to 6) using xanthan gum, carrageenan and gum arabic was added to a lactic acid bacteria beverage, when stirred for 30 seconds, the paste preparation dissolved, A thickened food and drink could be prepared without aggregation of milk solids. Examples 1-1 to 1-6 showed sufficient viscosity development in an extremely short time of 0 minutes, the viscosity was almost stabilized in 3 minutes, and the viscosity was increased even after 60 minutes or more after stirring. The viscosity and appearance of the food and drink were stable. Furthermore, the thickened food / beverage products had a low texture of adhesion, an appropriate shape-retaining property, and a texture that was easy to swallow.

Experimental Example 2 Preparation of food and drink 2
3.0 g of the paste preparation shown in Table 3 was added to 100 g of lactic acid bacteria beverage (pH 3.6, milk solid 3.2 mass%) and stirred for 30 seconds (hand stirring, 240 rpm). The time after stirring for 30 seconds was taken as 0 minutes, and the viscosities of the food and drink were measured after 3 minutes, 5 minutes, 10 minutes, 15 minutes, 30 minutes and 60 minutes. As for the viscosity, a sample (food or drink) was filled in a screw bottle, and a B-type rotational viscometer, 12 rpm, rotor No. 3 was measured. The results are shown in Table 3.

In Example 2-1, in which a paste preparation (preparation 7) combined with xanthan gum and gum arabic was added to a lactic acid bacteria beverage, when stirred for 30 seconds, the paste preparation dissolved and increased without agglomeration of milk solids. A viscous food and drink could be prepared. Moreover, Example 2-1 showed sufficient viscosity expression in a very short time of 0 minutes, the viscosity was almost stabilized in 3 minutes, and even after 60 minutes or more after stirring, the thickened food and drink The viscosity and appearance were stable. Furthermore, the thickened food / beverage products had a low texture of adhesion, an appropriate shape-retaining property, and a texture that was easy to swallow.
In Example 2-2, in which a paste preparation (prepared product 8) using carrageenan and gum arabic was added to a lactic acid bacteria beverage, the mixture was dissolved when stirred for 30 seconds without aggregation of milk solids. A viscous food and drink could be prepared. In addition, Example 2-2 exhibits viscosity development in an extremely short time of 0 minutes, and the viscosity is almost stabilized, and the viscosity and appearance of the thickened food and drink are stable even after 60 minutes or more after stirring. Was. Furthermore, the thickened food / beverage products had a low texture of adhesion, an appropriate shape-retaining property, and a texture that was easy to swallow.

Experimental Example 3 Preparation of food and drink 3
2.0 g of the paste preparation shown in Table 4 was added to 100 g of milk (pH 6.8, milk solid 12.6% by mass) and stirred for 30 seconds (hand stirring, 240 rpm). The time after stirring for 30 seconds was taken as 0 minutes, and the viscosities of the foods and drinks after 3 minutes, 5 minutes, 10 minutes, 15 minutes and 30 minutes elapsed were measured. As for the viscosity, a sample (food or drink) was filled in a screw bottle, and a B-type rotational viscometer, 12 rpm, rotor No. 3 was measured. The results are shown in Table 4.

In Examples 3-1 to 3-5 in which xanthan gum, carrageenan and gum arabic were used in combination with preparations (preparations 2 to 6) added to the milk, when stirred for 30 seconds, the paste preparation dissolved and the milk solids A thickened food and drink could be prepared without agglomeration. Examples 3-1 to 3-5 showed sufficient viscosity development in an extremely short time of 0 minutes, the viscosity was almost stabilized in 3 minutes, and the viscosity was increased even after 30 minutes or more after stirring. The viscosity and appearance of the food and drink were stable. Furthermore, the thickened food / beverage products had a low texture of adhesion, an appropriate shape-retaining property, and a texture that was easy to swallow.

Claims (4)

It is a paste preparation used by mixing with milk drinks,
A paste preparation comprising xanthan gum and / or carrageenan and gum arabic.   A food or drink comprising a milk beverage, xanthan gum and / or carrageenan, and gum arabic.   A method for producing a food or drink with a thickened or gelled milk beverage, comprising mixing a milk beverage with xanthan gum and / or carrageenan and gum arabic. A method for thickening or gelling a milk beverage, comprising mixing a milk beverage with xanthan gum and / or carrageenan and gum arabic.