JP2017018036A - Xanthan gum-added alcohol-containing acidic milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in an acidic milk beverage containing alcohol, an alcohol-containing acidic milk beverage in which the milk protein in the acidic milk beverage is stabilized and there is no occurrence of precipitation or aggregation and in which the creamy milk feeling is enhanced.SOLUTION: In an alcohol-containing acidic milk beverage containing alcohol and adjusted in an acidic region, provided is an alcohol-containing acidic milk beverage in which the creamy milk feeling is enhanced by the addition of xanthan gum by 0.01 to 0.3 w/v%. In the alcohol-containing acidic milk beverage, the milk protein is stabilized and thereby there is no occurrence of precipitation or aggregation, as well as an alcohol-containing acidic milk beverage with enhanced creamy milk feeling and high palatability is obtained.SELECTED DRAWING: None

Description

  The present invention provides an alcohol-containing acidic milk beverage in which the milk protein is stabilized even in the presence of alcohol in the acidic region so that precipitation and aggregation do not occur, and a creamy milky feeling is strongly felt, and its It relates to a manufacturing method.

  In the field of soft drinks, acidic milk drinks such as yogurt drinks and fruit-flavored milk drinks have an exquisite balance between a mellow and rich flavor derived from milk ingredients and a refreshing acidity. Is one of the most popular products. On the other hand, in the field of alcoholic beverages, with the diversification of tastes, products of categories such as chuhai and cocktails, which have a relatively low alcohol content, blended with various soft drinks and alcohol, are increasing in popularity. An alcohol-containing acidic milk beverage obtained by adding alcohol to the acidic milk beverage has also been proposed.

  Such acidic milk beverages and alcohol-containing acidic milk beverages have a risk that the milk protein is placed in an acidic region, so that the milk protein is destabilized to cause precipitation or aggregation and impair the appearance of the beverage. In view of this, many proposals have been made regarding the use of stabilizers.

  First, as a milk protein stabilizer in a general acidic beverage known for a long time, sucrose fatty acid esters of HLB13 or higher (Patent Document 1), pectin and phytic acid (Patent Document 2), sodium carboxymethylcellulose, Gellan gum (patent document 3), starch (patent document 4), pectin and gum arabic (patent document 5), guddy gum (patent document 6), polyglutamic acid (patent document 7), monoester phosphate starch hydrolysis with specific viscosity Disclosure of a stabilizer containing a stabilizing component such as a product (Patent Document 8) can be exemplified. Moreover, regarding an acidic dairy concentrated beverage, there is a disclosure of a stabilizer using HM pectin and sodium chloride (Patent Document 9).

  On the other hand, alcohol-containing acidic milk beverages may not be stabilized well even if the milk protein stabilizer of general acid milk beverages is used as it is because alcohol is contained. Thus, there is the following disclosure regarding a milk protein stabilization technique specialized in alcohol-containing acidic milk beverages. Patent Document 10 contains 0.5 to 7.0% by weight of non-fat milk solids, 0.2% by weight or less of milk fat, 1 to 30% by volume of ethyl alcohol, and an organic acid, and pH. Is 2.5 to 3.4, and the absorbance is 1.5 or less, so that even when stored for a long period of time, there is no aggregation or precipitation of milk protein, it is clear, and it contains alcohol with excellent refreshing feeling. An acidic milk beverage is disclosed.

  Patent Document 11 discloses an alcoholic milk beverage containing fermented milk and / or acidic milk, alcohol for beverages and water-soluble hemicellulose and capable of stably dispersing protein.

  Furthermore, Patent Document 12 contains acidic milk, alcohol for beverages and water-soluble hemicellulose as a carbon dioxide-containing alcoholic milk beverage that prevents precipitation of milk protein, and the content of water-soluble hemicellulose is 0.015 to 0. A carbonated beverage that is 0.050% by weight is disclosed.

  On the other hand, xanthan gum is known as a thickening polysaccharide used in foods and the like for imparting the viscosity of foods and improving the texture. The xanthan gum is also known to be used as a milk protein stabilizer, and the following disclosure is made. For example, Patent Document 13 discloses an invention relating to a powder and a liquid containing milk protein that is stable in an acidic medium. In the powder and liquid containing the milk protein, the first stabilizer formulation and the first liquid are disclosed. Examples of polysaccharide gum stabilizers used in the two stabilizer formulations include microcrystalline cellulose, gellan gum, alginate, carrageenan, guar gum, locust bean gum, pectin, cellolose gum, gatch gum, agar, and tragacanth gum, as well as xanthan gum. Listed and disclosed as an example. However, in the examples of the invention, only sodium carboxymethylcellulose is considered in any stabilizer formulation, and xanthan gum is not specifically described. It should be noted that xanthan gum, on the contrary, has a risk of aggregation of milk protein due to the interaction between its own charge and milk protein, and it is unsuitable for the stabilization of ordinary acidic milk beverages. Then it was well known.

  Xanthan gum is a fermentation product of Xanthomonas bacteria and is one of food additives used as a thickening stabilizer. Looking at utilization in acidic beverages other than acidic milk beverages, Patent Document 14 discloses a smoothie-like beverage having a viscosity characterized by containing collagen, xanthan gum and a cation. Further, in Patent Document 15, dispersion stabilization for further enhancing the effect in an acidic beverage in which an insoluble solid such as a spice extract is stably dispersed by containing fermented cellulose and an alkali salt of carboxymethyl cellulose as a dispersion stabilizer. Xanthan gum is disclosed as an agent.

  The examples of Patent Document 14 and Patent Document 15 are mainly intended to increase the viscosity of the beverage and disperse the insoluble matter. In the cited document, the viscosity of the beverage itself is low and the insoluble matter is not contained. There is no suggestion to try to use xanthan gum to stabilize milk proteins in non-existing alcohol-containing acidic milk beverages.

JP-A-58-20180 Japanese Patent Laid-Open No. 4-99442 JP 2002-300849 A JP 2004-33208 A JP 2005-185132 A JP 2007-166931 A JP 2007-259806 A JP 2008-271897 A JP 2014-79225 A JP-A-8-154652 JP 2000-157251 A JP 2008-11719 A Special table 2011-500015 gazette JP 2003-116503 A JP 2010-57399 A

  In order to produce an alcohol-containing acidic milk beverage, it is necessary to keep the liquidity acidic due to its characteristics. In the acidic milk beverage, stabilization of milk protein in the milk beverage is an essential issue. Conventionally, in acidic milk beverages, for example, a method using a stabilizer such as pectin has been used as a milk stabilization technique. However, even in the conventional milk stabilization technique, in an acidic milk drink containing alcohol, Stabilization of milk protein in acidic milk beverages is difficult, and even if milk protein stabilization is achieved, the creamy milk texture that characterizes the flavor of acidic milk beverages is reduced. There was a problem of detracting from value. Thus, the subject of the present invention is an acidic milk beverage containing alcohol, wherein the milk protein in the acidic milk beverage is stabilized, precipitation and aggregation do not occur, and the creamy milky feeling is enhanced. It is to provide an acidic milk beverage.

  As a result of various investigations to solve the above problems, the present inventors are unexpectedly unsuitable for stabilizing milk proteins in ordinary acidic milk drinks. Xanthan gum, which was mainly used as an agent, is formulated as a stabilizer for milk proteins in alcohol-containing acidic milk beverages, so that milk beverages contain alcohol and precipitate or agglomerate even if they are acidic. The present inventors have found that an alcohol-containing acidic milk beverage that does not occur and has a creamy milk feeling enhanced can be provided, and the present invention has been completed.

  That is, the present invention relates to an alcohol-containing acidic milk beverage that contains alcohol and is adjusted to an acidic region, wherein xanthan gum is added and contained in an amount of 0.01 to 0.3 w / v%. It consists of an alcohol-containing acidic milk beverage with enhanced feeling. The alcohol-containing acidic milk beverage is an alcohol-containing acidic milk beverage rich in palatability in which precipitation or aggregation does not occur due to stabilization of milk protein and creamy milky feeling is enhanced.

  In the alcohol-containing acidic milk beverage of the present invention, xanthan gum can be added in the range of 0.01 to 0.3 w / v% depending on the content of milk solids in the beverage, preferably the beverage When the milk solid content concentration in the inside is Xw / v%, the xanthan gum concentration Yw / v% is set to 0.01 ≦ Y ≦ 0.3 when the relational expression “0 <X <0.41. ≦ X ≦ 1.25, it is obtained by 0.344X−0.131 ≦ X ≦ 0.3 ”, and can be added and contained within a range satisfying the relational expression.

  As a preferable addition range of the xanthan gum, when the milk solid content of the alcohol-containing acidic beverage is 0.1 to 1.25 w / v%, the xanthan gum is 0.01% with respect to the milk solid content concentration in the beverage. -0.3w / v% addition can be made to contain. Moreover, although the alcohol-containing acidic milk drink of this invention should just be acidic, Preferably pH can be set within the range of 3.0-3.9. Furthermore, in the alcohol-containing acidic milk beverage of the present invention, the alcohol concentration can be adjusted between 0.1 and 7.0 v / v%.

  The present invention is an alcohol-containing acidic milk beverage that contains alcohol and is adjusted to an acidic region, pH is adjusted to 3.0 to 3.9, and xanthan gum is added to 0.01 to 0.3 w / v% And an invention of a method for enhancing the creamy milky feeling of an alcohol-containing acidic milk beverage. Furthermore, the present invention provides a creamy, characterized in that in the production of an alcohol-containing acidic milk beverage containing an alcohol and adjusted to an acidic region, xanthan gum is added to and contained in the alcohol-containing acidic milk beverage production raw material liquid. An invention of a method for producing an alcohol-containing acidic milk beverage with enhanced milk feeling is included.

  That is, the present invention is characterized in that [1] an alcohol-containing acidic milk beverage containing alcohol and adjusted to an acidic region, 0.01 to 0.3 w / v% xanthan gum is added and contained. When an alcohol-containing acidic milk beverage with enhanced creamy milk feeling or [2] xanthan gum is used, when the milk solid content concentration in the beverage is Xw / v% and the concentration of xanthan gum is Yw / v%, the relational expression “0 <X <0.41, 0.01 ≦ Y ≦ 0.3. 0.41 ≦ X ≦ 1.25, 0.344X−0.131 ≦ X ≦ 0.3 ” Xanthan gum is added and contained, and the alcohol-containing acidic beverage according to [1] above, or [3] the milk solid content of the beverage is 0.1 to 1.25 w / v%, Xantha for milk solids concentration in beverages The pH of the alcohol-containing acidic milk beverage as described in [2] above, or [4] the alcohol-containing acidic milk beverage is characterized in that 0.01 to 0.3 w / v% of gum is added and contained. The alcohol-containing acidic beverage according to any one of [1] to [3], which is 0 to 3.9.

  Furthermore, the present invention provides [5] an alcohol-containing acidic milk beverage that contains alcohol and is adjusted to an acidic region, wherein the pH is adjusted to 3.0 to 3.9, and xanthan gum is 0.01 to 0.00. A method for enhancing the creamy milky feeling of an alcohol-containing acidic milk beverage, characterized by adding and containing 3 w / v%, and [6] an alcohol-containing acidic milk beverage containing alcohol and adjusted to an acidic region In the production of the alcohol-containing acidic milk beverage, the present invention also includes a method for producing an alcohol-containing acidic milk beverage with enhanced creamy milk feeling, characterized in that xanthan gum is added to and contained in the alcohol-containing acidic milk beverage production raw material liquid.

  In the acidic milk beverage containing alcohol, the present invention is rich in palatability, in which milk protein in the acidic milk beverage is stabilized, precipitation and aggregation do not occur, and creamy milky feeling is enhanced. An alcohol-containing acidic beverage is provided.

  In the alcohol-containing acidic milk beverage containing alcohol and adjusted to an acidic region, the present invention stabilizes milk protein by adding and containing 0.01 to 0.3 w / v% xanthan gum. And providing an alcohol-containing acidic milk beverage that does not cause precipitation or agglomeration and has enhanced creamy milkiness, and a method for producing the same.

  In the present invention, “precipitation does not occur” means that, even when stored at a temperature of room temperature or lower during the shelf life of the product, there is no clear precipitation or aggregation that can be visually confirmed in the beverage. Say. The “creamy milky feeling” refers to a sensation reminiscent of a dairy product at the time of drinking, and refers to one of a plurality of flavors constituting a mellow and rich flavor derived from milk components.

  Xanthan gum used in the present invention is one of high-molecular polysaccharides produced by fermentation by microorganisms, and is composed of repeating units of 2 glucose molecules, 2 mannose molecules, and glucuronic acid. It is approved as a food additive and can be used as a thickening stabilizer. Also in the present invention, it is preferable to use food additive grade xanthan gum.

  In the present invention, xanthan gum is added and contained in an amount of 0.01 to 0.3 w / v% with respect to the alcohol-containing acidic milk beverage according to the milk solid content concentration in the beverage. If it is less than this, the stability of the milk protein deteriorates and the risk of precipitation and aggregation increases. Moreover, when more than this, since viscosity will increase and the liquidity which an alcohol-containing milk drink should have originally is lost, it is unpreferable. Furthermore, in the alcohol-containing acidic milk beverage of the present invention, when the xanthan gum has a milk solid content concentration of Xw / v% in the beverage, the xanthan gum concentration Yw / v% is expressed by the relational expression “0 <X <0.41. In the case of 0.01 ≦ Y ≦ 0.3. In the case of 0.41 ≦ X ≦ 1.25, 0.344X−0.131 ≦ X ≦ 0.3 ”is added and contained. it can. The milk solid content concentration in the alcohol-containing acidic milk beverage can be the milk solid content concentration obtained by combining the milk protein concentration determined by the Kjeldahl method and the milk fat concentration determined by the Rese Got-Leave method. Moreover, although the density | concentration of the xanthan gum in a food additive has things other than xanthan gum 100w / w%, addition amount can be computed from the xanthan gum density | concentration in the said raw material to be used.

  The alcohol-containing acidic milk beverage of the present invention to which xanthan gum is added and contained is not particularly limited as long as it contains alcohol and is acidic and contains milk components.

  The content of the milk component of the alcohol-containing acidic milk beverage of the present invention is preferably 0.1 to 1.25 w / v%, more preferably 0.2 to 0.8 w / v% in terms of milk solid content. If the amount is less than this range, the milky feeling is not sufficiently felt when drinking, and if the amount is more than this range, the risk of occurrence of precipitation increases. Here, the milk solid content means the sum of milk-derived fat and non-fat milk solid content. As milk that can be used as a raw material for milk, any of milk, sheep milk, horse milk and the like can be used, and any milk material such as whole milk, skim milk or whey can be used. Furthermore, fermented milk obtained by subjecting these milk-derived materials to lactic acid bacteria fermentation according to a conventional method can also be used as a milk component.

  In the alcohol-containing acidic milk beverage of the present invention, the pH of the beverage is preferably adjusted to 3.0 to 3.9. Outside this range, it is not preferable because the creamy milky feeling that is the effect of the present invention cannot be sufficiently achieved. As the acidulant used to adjust to this pH, it is possible to use acidulants usually used for adjusting the pH of foods and drinks, citric acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid. One or more acidulants selected from the group consisting of acetic acid, ascorbic acid, succinic acid, methylene succinic acid, fumaric acid, adipic acid and glutaric acid, and salts thereof can be used. Among these, it is more preferable to use citric acid or malic acid. In addition, it is also possible to use acidic fruit juices, such as lemon, orange, apple, or a grapefruit, as a supply source of organic acids, such as a citric acid and malic acid. You may add fermented milk fermented by the above-mentioned lactic acid bacteria.

  In the alcohol-containing acidic milk beverage of the present invention, the alcohol content of the beverage is preferably from 0.1 to 7.0 v / v%, particularly preferably from 2.0 to 5.0 v / v%. Examples of the alcohol used include 95 v / v% alcohol for food raw materials, distilled liquors such as shochu, vodka and brandy, and brewed liquors such as wine, sake and beer. From the viewpoint of ease of flavor design of products, alcohol for food raw materials and distilled liquor are preferable, and alcohol for food raw materials, shochu and vodka are more preferable.

  In the alcohol-containing acidic milk beverage of the present invention, various raw materials used for conventional acidic milk beverages and the like can be used. Specifically, food ingredients such as fruit juice and vegetable juice, sweeteners such as sucrose, maltose, fructose glucose liquid sugar, or maltooligosaccharide, high-intensity sweeteners such as acesulfame K, stevia, or sucralose, and various flavors Any other food additives such as colorants or antifoaming agents can be used. Furthermore, it is also possible to make a carbonated beverage by adding carbon dioxide gas to the beverage.

  In the alcohol-containing acidic milk beverage of the present invention, the raw material liquid of the produced alcohol-containing acidic milk beverage is heat-sterilized as necessary, and then packed into a container to produce a product as a container-packed alcohol-containing acidic milk beverage. be able to. As the container of the alcohol-containing acidic milk beverage packed in the container, any of a can container, a bottle container, a plastic bottle, a paper container, or the like can be used. Since the effects of the present invention such as stabilization of milk protein and enhancement of creamy milky feeling are maintained even after the heat sterilization step and the storage state after container packing, the heat sterilization treatment and distribution / storage after container packing are maintained. In contrast, a container-packed beverage having a stable flavor can be provided.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Test Example 1]
The effect of changing the addition concentration of xanthan gum with constant milk solids and alcohol was confirmed.

<Manufacture of test beverages>
The formulation shown in Table 1 was used for beverage preparation. Xanthan gum (100% contained, manufactured by Saneigen F.F.I.), skim milk (product name: skim milk powder, manufactured by Meiji Dairies), liquid sugar (product name: Fujifract H-100, manufactured by Nippon Shokuhin Kako Co., Ltd.), acidulant ( Citric acid, manufactured by Fuso Chemical Co., Ltd.) and raw alcohol (produced by Daiichi Alcohol Co., Ltd.) were used at the ratios shown in Table 1. In addition, about the alcohol of Table 1, the ethanol concentration in a drink was shown. In addition, pH of all test drinks was 3.5.

<Sensory evaluation>
The evaluation of milk feeling was carried out by tasting of 3 trained specialized panels. The evaluation of milk feeling was “very preferable” =＝, “preferred” = ◯, “somewhat preferable” = Δ, and “not preferable” = ×.

<Appearance stability evaluation>
The stability was evaluated by visual inspection and tasting for floating or sedimentation of milk components using a specialized panel. “Smooth without float and sediment” = ◎, “There is no float and sediment but slightly smooth” = ○, “Slightly float and sediment” = △, “Smooth and sediment, smooth Not ”= ×.

<Evaluation results>
Table 1 shows the evaluation results of beverages when the addition concentration of xanthan gum was changed with the milk solid content and alcohol of the alcohol test beverages kept constant. In Comparative Example 1 in which xanthan gum was not blended, floatation, precipitation occurred, and smoothness was lacking. However, in Examples 1 to 4 in which xanthan gum was added in an amount of 0.01 w / v% or more, the creamy milky feeling was excellent and the appearance was also improved. It became clear that it was a smooth drink without floating and sedimentation. On the other hand, in a beverage having a milk solid content of 0.32 w / v%, it was revealed that Comparative Example 2 in which xanthan gum was mixed with 0.4 w / v% was not suitable for drinking because the viscosity of the beverage increased.

[Test Example 2]
The concentrations of alcohol, liquid sugar, and citric acid were fixed in the same manner as in Test Example 1 (Table 1), and the milk solids were adjusted to 0.41, 0.49, 0.58, 0.64, 0.67, A total of 8 × 3 = 24 test beverages were prepared with 0.96, 1.20, 1.28 w / w% and xanthan gum changed to 0.1, 0.2, 0.3 w / v%, respectively. The pH of these beverages was all 3.6.

  These test beverages were subjected to sensory evaluation and stability evaluation in the same manner as in Test Example 1, and the results are summarized in Table 2. Each column of the table is described as (sensory evaluation result) / (appearance stability evaluation result). Either one of the test sections evaluated as x (the shaded portion in Table 2) was judged to be ineffective, and the others were judged to be effective.

  Based on the results of Test Example 1 and Test Example 2, the relational expression was determined for the range of necessary xanthan gum concentration Yw / v% relative to the milk solid content concentration Xw / v% in the beverage. Became. “If 0 <X <0.41, 0.01 ≦ Y ≦ 0.3. If 0.41 ≦ X ≦ 1.25, 0.344X−0.131 ≦ X ≦ 0.3.”

  If an amount of xanthan gum that satisfies this relational expression is used, even if it contains alcohol and is acidic, the milk protein is stabilized so that precipitation and aggregation do not occur, and the creamy milky feeling is enhanced. The contained acidic milk beverage can be produced.

  In the acidic milk beverage containing alcohol, the present invention is rich in palatability, in which milk protein in the acidic milk beverage is stabilized, precipitation and aggregation do not occur, and creamy milky feeling is enhanced. An alcohol-containing acidic beverage is provided.

Claims (6)

  In an alcohol-containing acidic milk beverage containing an alcohol and adjusted to an acidic region, 0.01 to 0.3 w / v% xanthan gum is added and contained, and the creamy milky feeling is enhanced. Alcohol-containing acidic milk drink.   When xanthan gum has a milk solid content concentration of Xw / v% and a xanthan gum concentration Yw / v% in the beverage, the relational expression “in the case of 0 <X <0.41, 0.01 ≦ Y ≦ 0.3. The alcohol according to claim 1, wherein xanthan gum is added and contained within a range satisfying 0.344X−0.131 ≦ X ≦ 0.3 when 0.41 ≦ X ≦ 1.25. Contains acidic beverage.   The milk solid content of the beverage is 0.1 to 1.25 w / v%, and 0.01 to 0.3 w / v% of xanthan gum is added and contained with respect to the milk solid content concentration in the beverage. The alcohol-containing acidic milk beverage according to claim 2.   The alcohol-containing acidic beverage according to any one of claims 1 to 3, wherein the pH of the alcohol-containing acidic milk beverage is 3.0 to 3.9.   In an alcohol-containing acidic milk beverage that contains alcohol and is adjusted to an acidic region, the pH is adjusted to 3.0 to 3.9, and 0.01 to 0.3 w / v% xanthan gum is added and contained. A method for enhancing the creamy milky feeling of an alcohol-containing acidic milk beverage.   In the production of an alcohol-containing acidic milk beverage that contains alcohol and is adjusted to an acidic region, the creamy milky feeling characterized by adding and containing xanthan gum to the alcohol-containing acidic milk beverage production raw material liquid is enhanced. A method for producing an alcohol-containing acidic milk beverage.