TWI664915B - Beverage containing fermented milk - Google Patents

Abstract

For fermented milk-containing beverages that contain milk protein particles that have been denatured during the fermentation process and are extremely difficult to store for long periods of time, it provides a long-term inhibition of milk protein aggregation and precipitation, as well as the phenomenon of water separation. Beverage containing fermented milk. The fermented milk-containing beverage contains fermented milk containing non-fat milk solids, soy polysaccharides, and high methoxyl pectin; the content of non-fat milk solids is 0.5 to 6.0% by mass of the whole beverage, and soybean polysaccharides The total content with high methoxyl pectin is 0.3 to 0.8% by mass of the whole beverage, and the ratio of soybean polysaccharides to high methoxyl pectin content is 3: 1 to 1: 4 by mass ratio.

Description

Drinks with fermented milk

The present invention relates to inhibiting the aggregation and precipitation of milk proteins during the long storage period, and the phenomenon of dehydration, and furthermore, the fermented milk-containing beverage having a flavor without stickiness and smoothness.

When a milk-containing beverage is produced, when the milk-containing beverage contains a large amount of fermented milk, the diameter of milk protein particles in the beverage increases, the amount of precipitation mainly based on milk protein increases during storage, or the phenomenon of water separation occurs. This is because the milk protein particles in the fermented milk are denatured by the acid generated during the fermentation process, and are likely to agglomerate or precipitate. Generally known methods for improving storage stability include adding a stabilizer and performing a homogenization treatment, etc., but still cannot achieve a sufficient effect.

For example, Non-Patent Document 1 describes that the addition amount of the stabilizer is determined based on the measurement of the size of the milk protein particles, the amount of the milk component contained, and the shelf life. It also describes: when using fermented milk with a larger particle diameter, a stabilizer with a higher viscosity such as pectin is used; when using an acidic milk beverage, because of its smaller particle diameter, a lower viscosity soybean polysaccharide is used The product can also maintain storage stability; when using products with a lot of milk solids, they may be used in combination. Besides It is also described that in order to maintain storage stability, homogenization treatment is necessary whether an acidic milk beverage or fermented milk is used. In other words, in addition to minimizing and stabilizing milk protein particles, it is described in the literature that when using stabilizers and emulsifiers, a homogenizer is used to improve the dispersion efficiency, and homogenization treatment is performed at a pressure of 10-20 MPa. In addition, it is also described that 80% of the products with a particle diameter exceeding 3 μm after homogenization will not retain their commercial value due to a large amount of precipitation.

Further, Patent Document 1 discloses that if a milk-containing acidic milk beverage for adjusting the pH value to 3.0 to 4.2 by adding an acidulant to milk is produced, there is substantially no production of aggregation, precipitation, and flavor during long-term storage. The method of good and stable milk-containing acidic milk beverage is to use soy dietary fiber and pectin, and homogenize under a pressure of 10-50 MPa. However, the acidic milk beverage in Patent Document 1 does not contain fermented milk, does not contain milk protein particles that have been denatured during fermentation, and is not a beverage that is extremely difficult to stabilize.

Patent Document 2 discloses that an acidic milk beverage with little precipitation during storage and a method for producing the same are prepared by dissolving a stabilizer and sugar, mixing and dissolving it with a milk component, adding an acidic substance to adjust the pH to 3.5 to 4.5, and then 500 ~ 1500kg / cm ² press for homogenization.

Patent Document 3 discloses that a method for producing a milk protein-containing acidic beverage is to add sugar and the like to fermented milk, homogenize it, heat sterilize it, fill it in a container, and then cool and shake it.

In addition, Patent Document 4 discloses that a fruit juice is added to a low-acid fermented buttermilk stock solution, and homogenized at 250 to 550 atmospheres and 55 to 75 ° C. After that, the dissolved oxygen is removed, and the sealed container is filled with a heat treatment to produce a fruit-containing yogurt with a stable quality and long-term separation without browning and oxidation, excellent flavor, and good taste.

Patent Document 5 discloses a method for producing a liquid fermented milk using lactic acid bacteria and lactic acid bacteria as lactic acid bacteria added to a fermented milk raw material, and also discloses homogenization of liquid fermented milk including homogenization pressure obtained at a homogenization pressure of 50 to 100 MPa. A method for producing liquid fermented milk in steps.

Patent Document 6 discloses that when manufacturing sterilized liquid fermented milk and sterilized lactic acid bacteria beverage, the manufacturing method is to add high methoxyl pectin (HM) and fermented milk, adjust the pH to make a mixed solution, and then set the temperature to 30 ° C or higher. Do the homogenization in the heating state.

[Prior technical literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2001-190254

[Patent Document 2] Japanese Unexamined Patent Publication No. 5-43

[Patent Document 3] Japanese Patent Laid-Open No. 6-319449

[Patent Document 4] Japanese Unexamined Patent Publication No. 6-22688

[Patent Document 5] Japanese Patent No. 4963747

[Patent Document 6] Japanese Patent Laid-Open No. 3-285641

[Non-patent literature]

[Non-Patent Document 1] "Latest. Refreshing Beverage", Guanglin Co., Ltd., September 30, 2015, p.365-378

As described above, currently, a method for manufacturing a beverage acidified by adding a sour flavor to a milk component is currently known, and it is also known to homogenize a yogurt liquid or fermented milk into a yogurt-like beverage by heating and / or high pressure conditions. Production method. However, including fermented milk, the aggregation and precipitation of milk proteins have been suppressed for a long period of time, and the appearance of commercial value has been maintained. Furthermore, the flavor of the fermented milk-containing beverage without stickiness and smoothness and its manufacturing method are still inadequate. Know.

The object of the present invention is to provide a fermented milk-containing beverage containing milk protein particles that have been denatured during fermentation and extremely difficult to store for a long period of time. It is only called long-term storage stability), and its flavor is non-sticky and smooth, and it contains fermented milk. That is, the purpose is to provide a fermented milk-containing beverage that has both good flavor and long-term storage stability.

In addition, another object of the present invention is to provide a method for producing a fermented milk-containing beverage capable of achieving both long-term storage stability and good flavor. Furthermore, a method is provided for effectively inhibiting the phenomenon of water dehydration and precipitation of the fermented milk-containing beverage for the long-term storage stability of the fermented milk-containing beverage containing a large amount of fermented milk.

In order to solve the above problems, the inventor group finally completed the invention after focused discussion: the development of the full amount of beverages using soy polysaccharides and HM pectin Specific content, and the two are used in a specific ratio, so that fermented milk containing a large amount of non-fat milk solids can take into account the long-term stability and good flavor of the fermented milk-containing beverage manufacturing method. Further completed the invention of a method that helps long-term storage stability and suppresses water-off phenomenon and precipitation of fermented milk-containing beverages.

That is, according to the present invention, a fermented milk-containing beverage can be provided: containing fermented milk with non-fat milk solids, soy polysaccharides, and HM pectin, and the mass percentage of the non-fat milk solids content to the whole beverage is 0.5. ~ 6.0%, the mass percentage of the total content of the soybean polysaccharides and the HM pectin to the whole beverage is 0.3 to 0.8%, and the content ratio of the soybean polysaccharides and the HM pectin is a mass ratio of 3: 1 to 1 : 4.

In addition, the method for producing a fermented milk-containing beverage provided according to the present invention includes the steps of adding soybean polysaccharides and HM pectin to fermented milk, and the total content of the soybean polysaccharides and the HM pectin is added to the beverage. A step of obtaining a fermented emulsion by mass percentage of 0.3 to 0.8% and a content ratio of the soybean polysaccharides to the HM pectin of 3: 1 to 1: 4; the non-fat in the fermented emulsion The step of adjusting the content of milk solids to the mass percentage of the whole beverage to 0.5 to 6.0%; the step of homogenizing the fermented emulsion at a temperature of 50 to 90 ° C and a pressure of 30 to 70 MPa.

Furthermore, according to the present invention, a method for inhibiting water-off phenomenon and precipitation of a fermented milk-containing beverage is: adding soy polysaccharides and HM to fermented milk containing 0.5 to 6.0% of non-fat milk solids. Pectin, the total content of the aforementioned soybean polysaccharides and the aforementioned HM pectin The total mass percentage is 0.3 to 0.8%, and the content ratio of the soybean polysaccharides to the HM pectin is a mass ratio of 3: 1 to 1: 4, and a temperature of 50 to 90 ° C and a pressure of 30 to 70 MPa are applied. Conditional homogenization.

Because the fermented milk beverage of the present invention uses a specific content of soy polysaccharides and HM pectin for the entire amount of the drink, and the two are matched according to a specific ratio, it can provide long-term aggregation and precipitation of milk proteins during storage, Furthermore, the fermented milk-containing beverage has a non-sticky flavor and a smooth taste. In addition, it can provide a beverage containing fermented milk that can circulate at room temperature because it can maintain a long-term stability of 4 months or more at room temperature even though it contains a large amount of fermented milk.

In addition, the manufacturing method of the present invention can manufacture fermented milk-containing beverages containing fermented milk with a large amount of non-fat milk solids in consideration of long-term storage stability and good flavor; This method is effective for stable long-term storage of fermented milk-containing beverages containing a large amount of fermented milk.

[Fig. 1] A graph showing the "viscosity" evaluation results of Examples 4, 5 and Comparative Examples 6, 7

[Fig. 2] A graph showing the evaluation results of "favorite degree of viscosity" in Examples 4, 5 and Comparative Examples 6, 7

[Fig. 3] It is a "smooth pass" showing Examples 4, 5 and Comparative Examples 6, 7 Degree "evaluation results

[Fig. 4] Fig. 4 is a graph showing evaluation results of "whole flavor" in Examples 4, 5 and Comparative Examples 6, 7.

The present invention is described in more detail below.

To obtain the fermented milk of the present invention, raw milk can be any milk such as animal or vegetable origin. For example, there are animal milks such as cow's milk, goat's milk, goat's milk, and horse's milk, and vegetable milks such as soy milk. Because cow's milk is easy to obtain, cow's milk is preferred. It is also possible to use one kind of milk alone or two or more kinds in combination. When these milks are used as raw milk, the form is not specific, and they can be whole milk, skim milk, or whey, or even milk protein concentrate, or milk reduced with milk powder and concentrated milk.

The fermented milk used in the present invention is fermented acid milk made by the above raw material milk through a microbial fermentation step. The microbial fermentation method may be performed in accordance with the fermentation method used in the production of ordinary fermented milk. For example, there are still fermentation, stirring fermentation, vibration fermentation, and aeration fermentation. Usually at a temperature of 30 to 40 ° C, it is sufficient to ferment until the pH is acidic. The best pH is 3.3 ~ 3.8.

In addition, it is preferable that the fermented milk used in the present invention can be homogenized in advance. Furthermore, the median particle size of the milk protein particles in the fermented milk is preferably 1 to 10 μm, and more preferably 1 to 5 μm. it is good.

The homogenization process in this case is preferably performed using a homogenizer. Others that can be used are DYNO-MILL, etc. Generally used in food Process homogenizer. There is no particular limitation on the number of homogenizer stages (one-stage, multi-stage) used.

The temperature for homogenization is preferably 5 to 25 ° C, and more preferably 5 to 15 ° C. The pressure for homogenization is not particularly limited, but is preferably 15 to 50 MPa.

The soybean polysaccharides used in the present invention are polysaccharides that are extracted and refined from by-product soybean dregs during the manufacture of soybean products. The carboxyl group containing galactosyl acid is most negatively charged when it is acidic. Actually, you can also use commercial products. For example, you can use "SM-1200 (Mitsubishi FFI Co., Ltd.)".

Soy polysaccharides are used as stabilizers for acidic milk beverages that contain less milk solids and are classified as refreshing beverages. However, for the object of the present invention, that is, a beverage containing fermented milk rich in denatured milk protein during fermentation (fermented milk beverage), the stability performance is insufficient if used alone, and the phenomenon of water separation over a long period of time cannot be suppressed. Aggregation and precipitation with milk protein particles.

The HM pectin used in the present invention is mainly a polysaccharide extracted from citrus. A commercially available HM pectin may be used, and an esterification degree of 65 to 75% is suitable. For example, "YM-115-LJ (manufactured by Japan Three Crystal Corporation)" can be used.

In addition, HM pectin is used as an acidic milk beverage stabilizer. However, for the object of the present invention, that is, a beverage containing a large amount of fermented milk rich in denatured milk protein during fermentation, the same as soybean polysaccharides, if used alone, its stability is insufficient, and it is impossible to suppress the phenomenon of dehydration over a long period of time Aggregation and precipitation with milk protein particles.

In addition, for beverages containing a large amount of fermented milk rich in denatured milk protein during the fermentation process, if only the combination of soy polysaccharides and HM pectin is used, it is impossible to prevent water separation and inhibit the aggregation of milk protein particles And get a satisfying effect on precipitation.

Non-fat milk solid particles such as milk proteins that are affected by denaturation with fermentation, because of the change in acidity caused by the fermentation process, and because the non-fat milk solids are abundantly present in the fermented milk, it is difficult to achieve a long period Dispersion and stabilization in fermented milk. During the fermentation process, some kind of aggregation point is thought to be formed in non-fat milk solid particles such as milk protein particles, but the exact situation has not yet been elucidated.

In order to achieve long-term storage stability of fermented milk-containing beverages with such stability problems, the method has always been to add sugar to make a high sugar content, that is, a beverage with a high Brix content. This is a technique that imparts stability to long-term storage by the dispersing power of sugar. Therefore, the idea of reducing the sugar content (low Brix content) to a fermented milk-containing beverage having a mellow and refreshing flavor has almost never been considered.

As described above, the fermented milk-containing beverage of the present invention is rich in non-fat milk solids such as milk proteins that are affected by denaturation with fermentation, and specifically, contains 0.5 to 6.0% by mass of non-fat milk solids. The lower limit of the non-fat milk solids content is preferably 0.9% by mass; the upper limit is preferably 5.0% by mass, and more preferably 4.0% by mass.

If the non-fat milk solid content is less than 0.5% by mass, the "flavor thickness" expected from fermented milk beverages cannot be felt, and the achievement cannot be fulfilled. Full taste. In contrast, if the non-fat milk solids content exceeds 6.0% by mass, it becomes extremely difficult to suppress the aggregation and precipitation of milk protein particles.

Therefore, it is extremely difficult to make a beverage containing fermented milk containing a large amount of non-fat milk solids (that is, rich in milk protein particles) which is affected by denaturation affected by fermentation, taking into account long-term storage stability and good flavor. The invention can achieve both by using the special combination of soybean polysaccharides and HM pectin.

That is, in the present invention, the total content of soybean polysaccharides and HM pectin added to the beverage is 0.3 to 0.8% by mass based on the total amount of the beverage, and the content ratio of soybean polysaccharides and HM pectin is 3: 1 by mass. ~ 1: 4 fermented milk-containing beverage can achieve the results of significantly preventing the phenomenon of water separation and inhibiting the aggregation and precipitation of milk protein particles.

And under the condition that the content ratio of soybean polysaccharides and HM pectin is 3: 1 ~ 1: 4, the soybean polysaccharides and HM pectin must be used within the above range. If the total content of the two is less than 0.3% by mass, the milk protein cannot be stably dispersed in the fermented milk-containing beverage for a long period of time, which may cause aggregation and precipitation. On the other hand, if the total content of the two is higher than 0.8% by mass, The obtained beverage may produce a bad flavor, increase the viscosity and cause a sticky feeling, and lose its cooling feeling.

In addition, under the conditions satisfying the above requirements, it is better if the content of HM pectin is 0.1 to 0.4% by mass based on the total amount of the beverage. Because this can highly balance the long-term storage stability and good cooling feeling. In particular, if the content is 0.4% by mass or less, generation of sticky feeling can be suppressed well.

The fermented milk-containing beverage of the present invention is for smooth taste and refreshing feeling. The sugar content is preferably less than 20, more preferably 10-19. Brix's sugar content of less than 20 indicates that the content of sugar in the beverage that is considered to contribute to the stable dispersion of milk protein particles is small. As described above, the fermented milk beverage targeted by the present invention is difficult to prevent its water-off phenomenon and inhibit Beverage with milk protein particles agglomerated and precipitated.

In addition, the Brix's Brix in the present invention is a reading of a refractometer for sugar at 20 ° C. For example, it may be a solid content measured at 20 ° C using a digital refractometer Rx-5000 (Japan ATAGO).

The method for adjusting the Brix's sugar content can be, for example, adding sugar or sweetener. Examples of sugars include monosaccharides and disaccharides such as granulated sugar, fructose, glucose, lactose, and maltose, and sugar alcohols such as erythritol and maltitol. Examples of sweeteners include high-sweetness sweeteners such as sucralose, aspartame, potassium acetolactone, and stevia. At this time, the final product contains the Brix content in the fermented milk beverage, as described above, so that it is preferably less than 20.

The fermented milk-containing beverage of the present invention is preferably acidic, and its pH value is preferably 2.5 to 4.5, and 3.0 to 4.0 is more desirable. If the pH value is within this range, it can be made into a fermented milk beverage which is smooth and refreshing.

To adjust the pH value of the fermented milk-containing beverage of the present invention, sour flavors, fruit juices, and the like can be used. For the sour material, lactic acid, citric acid, malic acid, tartaric acid, acetic acid, phytic acid, gluconic acid, succinic acid, butanoic acid, and organic acids such as phosphoric acid, or inorganic acids such as phosphoric acid, or Its salts. Juices include orange, lemon, grapefruit, grape, peach, apple, and so on. It is also possible to adjust without using sour ingredients and fruit juice. The fermentation degree of fermented milk adjusts the pH value to the above-mentioned ideal range.

As for the other ingredients of the fermented milk beverage of the present invention, whole milk, skim milk or whey, and even milk protein concentrate can be used as required. It can also be used for milk powder and concentrated milk-reduced milk. It can also be paired with dairy products such as whipped cream and condensed milk.

The particle diameter (diameter) of the milk protein particles in the fermented milk-containing beverage of the present invention has a median diameter of 0.7 μm or less. The median particle diameter referred to here is a numerical value generally used as an index indicating the particle size of a particle group having a particle size distribution, and is a particle diameter corresponding to the central value of the distribution.

The median particle size can be measured with a particle size distribution measuring device, such as the model LA-920 made by Horiba, Japan.

In addition, if the fermented milk-containing beverage of the present invention has ordinary viscosity as a beverage, there is no special limitation, but because the viscosity becomes higher, it will produce a sticky feeling, thick and unpleasant, and lose the cooling feeling, so it is 10mPa at room temperature. A viscosity below s is preferred.

In addition, the viscosity of a fermented milk-containing beverage can be measured with a viscometer manufactured by Japan Shibaura SEMTEK Co., Ltd.

Next, the manufacturing method of the fermented milk-containing beverage of this invention is demonstrated.

After fermenting raw milk using lactic acid bacteria, etc., homogenization is performed with a homogenizer to obtain fermented milk. The homogenization at this stage is performed under conditions such as a temperature of 5 to 25 ° C and a pressure of 15 MPa. Even if it is not this condition, as long as the median particle size of the milk protein particles in the fermented milk becomes 1 to 10 μm, other homogenization conditions may be adopted.

Next, add soy polysaccharides and HM pectin to the fermented milk. The solution, and other added ingredients as required, can also be adjusted with water such as purified water if necessary. Moreover, for convenience this intermediate stage thing is called fermented emulsion.

After that, the homogenizer is further used to homogenize the fermented emulsion. The homogenization conditions at this stage are as follows: First, the lower limit of the temperature is preferably 50 ° C or higher, and more preferably 60 ° C or higher. On the other hand, the upper limit is preferably 90 ° C or lower, and more preferably 80 ° C or lower. As for the pressure, the lower limit is preferably 30 MPa or more, more preferably 40 MPa or more, and more preferably 50 MPa or more. On the other hand, the upper limit is preferably 70 MPa or less.

After the fermentation emulsion has been subjected to the above-mentioned homogenization treatment, it is filled in a container, cooled to 40 ° C or lower, and then subjected to a vibration treatment. The vibration treatment is preferably mechanical vibration, and it is preferable to perform the vibration treatment using a device capable of continuous processing in a manner accompanied by back and forth or rotary motion. Specifically, taking a 350 mL container as an example, a stroke of 10 to 30 cm, a back and forth movement of 1 to 2 seconds per second, and a back and forth movement of 3 to 6 seconds, or 1 to 2 weeks per second in the longitudinal direction of the container, 3 to 3 6 seconds of rotating motion is better for vibration treatment. When the volume of the container is different, it is sufficient to adjust the vibration to a level equivalent to the above.

According to the above steps, the fermented milk-containing beverage of the present invention can be manufactured. In addition, since it is a beverage, it is preferable to apply a sterilization treatment step. The sterilization treatment step may be performed before and after the homogenization treatment of the fermented emulsion, or before and after the container is filled. The sterilization method is not particularly limited, and ordinary flat sterilization, tube sterilization, distillation sterilization, intermittent sterilization, and autoclave sterilization can be adopted.

Although the beverage container used in the fermented milk-containing beverage of the present invention is not particularly limited Glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, and steel closed containers. The capacity is not particularly limited, but is usually about 50 mL to 10 L.

[Example]

Hereinafter, the present invention will be described with examples, but the present invention is not limited to these examples.

<Evaluation method of fermented milk beverage> Milk protein particle diameter

Immediately after the fermented milk-containing beverage is manufactured, and after long-term storage, the particle size distribution measuring device (type LA-920, manufactured by Nippon Horiba Manufacturing Co., Ltd.) is used to measure the particle size (diameter) of milk protein particles in the fermented milk-containing beverage. Particle size distribution. In addition, the median particle diameter was used as the particle diameter.

In addition, the conditions for long-term storage are that the container is left to stand at 37 ° C for 4 months after filling. The following evaluations also adopted the same conditions.

2. From water

As for the evaluation of water release after long-term storage, it is stipulated that the value calculated according to the following formula is the water release degree, and then the water release degree is evaluated. A large value indicates that there is less water separation and it is good.

Sample the contents of the fermented milk-containing beverage (filled with 350 mL of PET) after long-term storage at a position 1/2 height from the bottom. After the content solution was diluted 10-fold, the absorbance A (650 nm) was measured. In addition, the entire beverage was stored by shaking, and the beverage was sufficiently dispersed uniformly, and then the content liquid after dispersion was diluted 10 times to measure the absorbance B (650 nm). Then, the degree of dehydration C (%) was calculated by the following formula.

C (%) = A / B × 100

3. Formation of precipitates

The state of the precipitate formation was evaluated by measuring the thickness (sedimentation thickness: mm) of the bottom of the fermented milk beverage (filled product of PET with a capacity of 350 mL) after long-term storage.

4.Viscosity

A Vismetron viscosity meter (type VDA type, manufactured by Japan Shibaura SEMTEK Co., Ltd.) was used to measure the viscosity at 25 ° C. immediately after the fermented milk beverage was prepared. The rotor adopts No. 1 rotor.

5. Evaluation of flavor (sensory evaluation)

For the freshly prepared fermented milk-containing beverage cooled to 5 ° C, the following functional evaluation was performed. Thirteen members of the skilled judging panel evaluated each item of "stickiness", "degree of preference for stickiness", "degree of smoothness", and "whole flavor".

"Viscosity" has 0 to 8 points according to the following scoring criteria, and -4 to +4 points for other items according to the following scoring criteria. It is divided into 9 classes and the average score is calculated.

(stickiness)

0 points: None

2 points: only one point

4 points: slightly

6 points: Yes

8 points: quite

(Degree of preference for viscosity)

-4 points: Dislike

-2 points: a little dislike

0 points: Normal

+2 points: a bit like

+4 points: like

(Smoothness and overall flavor)

-4 points: poor

-2 points: a little bad

0 points: Normal

+2 points: Good

+4 points: Good

Example 1

After 9.0% by mass of skim milk powder-reduced milk was fermented with lactic acid bacteria at 37 ° C for 22 hours, homogenization treatment was performed at 10 ° C using a homogenizer at a pressure of 15 MPa. The median particle size of the milk protein particles in the obtained fermented milk is 4.2957 μm.

Next, 101.6 g of fine granulated sugar was added to 122.2 g of fermented milk and mixed and dissolved. Next, 50 g of a 2% by mass aqueous solution of soy polysaccharides and 200 g of a 2% by mass aqueous solution of HM pectin were added, and flavor was further added. Finally, ion exchange water was added to make the total amount to 1000 g (fermented emulsion). Table 1 shows the contents of soy polysaccharides and HM pectin in the whole beverage. In addition, soy polysaccharides use "SM-1200 (manufactured by Japan Sanrongyuan FFI Co., Ltd.)" and HM pectin uses "YM-115-LJ (manufactured by Japan Sanjing Co., Ltd.).

The obtained fermented emulsion was homogenized with a homogenizer at a pressure of 50 MPa while being heated to 70 ° C. After that, it was heat-sterilized and hot-filled to a 350-mL PET bottle. Next, after standing to cool to below 40 ° C. in running water, vibration treatment is performed with a rotating motion of 2 weeks / second in the longitudinal direction for about 3 seconds, thereby preparing a fermented milk-containing beverage according to the present invention.

With respect to the obtained fermented milk-containing beverage of Example 1, the aforementioned 1. Milk protein particle diameter, 2. Water separation, and 3. Precipitation were evaluated. The results are shown in Table 1.

Examples 2 to 5, Comparative Examples 1 to 5

A fermented milk-containing beverage was produced in the same manner as in Example 1 except that the contents of soybean polysaccharides and HM pectin were as shown in Table 1. Evaluation was performed in the same manner as in Example 1. The results are shown in Table 1.

As can be seen from Table 1, the fermented milk beverages of Examples 1 to 5 all had good results in terms of the diameter of the milk protein particles, the degree of dehydration, and the thickness of the precipitate, and the long-term storage stability was excellent.

In contrast, in Comparative Example 1, since the diameter of the milk protein particles is large, the precipitation thickness is large and the precipitation amount is large. In addition, Comparative Examples 2, 3, and 4 have the least water separation, so the upper layer of the beverage has a water separation phenomenon. In addition, the precipitation thickness is also large and the amount of precipitation is large, so it is not satisfactory in terms of storage stability. In addition, Comparative Example 5 had a water release phenomenon in the upper layer of the drink because of its low water release. This is because the content and blending ratio of the soybean polysaccharides and HM pectin to the total amount of the beverages in the respective comparative examples are beyond the scope of the present invention.

From the results of the examples and comparative examples, it can be seen that even if the median diameter of the milk protein particle diameter has good results in terms of particle size and stability over time, the long-term stability in fermented milk-containing beverages is still large The difference is that it is important to specify the content and mix ratio of soy polysaccharides and HM pectin to the whole beverage as in the present invention.

For the fermented milk beverages prepared in Examples 4 and 5, evaluations such as 4. viscosity, 5. flavor, and the like were made. The results are shown in Table 2 and Figs. 1-4.

Comparative Examples 6, 7

Except for the soybean polysaccharides and HM pectin, the fermented milk-containing beverages were manufactured in the same manner as in Example 1 except for the viscosity, and flavor, etc. as in Examples 4 and 5. Evaluation. The results are shown in Table 2 and Figs. 1-4.

As the total content of soybean polysaccharides and HM pectin increases, especially as the content of HM pectin increases, the viscosity will also increase. In the evaluation of "viscosity", the viscosity is strongly felt (Table 2, Figure 1) ). In addition, with respect to the "degree of preference of the viscosity", Examples 4 and 5 both liked, but Comparative Examples 6 and 7 fell in the range of ordinary to dislike (Fig. 2). Furthermore, Examples 4 and 5 for "smoothness" and "whole flavor" are also good, but Comparative Examples 6 and 7 fall within the normal to bad range (Figures 3 and 4).

It can be seen that Examples 4 and 5 are non-sticky and smooth. Fermented milk drinks.

Examples 6-12, Comparative Examples 8 and 9

Except for the temperature and pressure of the homogenization treatment conditions, which are in accordance with the conditions shown in Table 3, the fermented milk-containing beverage was produced in the same manner as in Example 4. As in Example 4, the milk protein particle diameter, 2. water separation, And 3. Evaluation of the formation of precipitates. The results are shown in Table 3.

Reference examples 1, 2

An acidic milk beverage was prepared in the following manner without using fermented milk, and evaluated as a reference example.

To 49.5 g of 20% by mass of skim milk powder reduced milk, 196g of a 50% by mass fine granulated sugar aqueous solution was added, mixed and dissolved. Next, after adding 125 g of a 2 mass% soy polysaccharide aqueous solution, 20 g of a 10 mass% citric acid aqueous solution was added. Further, 125 g of a 2% by mass aqueous pectin solution was further added. Thereafter, spices are added. Finally, add ion-exchanged water to make the total amount to 1000g.

The obtained blend was subjected to a homogenization treatment under the conditions shown in Table 3 (except for temperature and pressure, the same as Example 1). After that, it was heat-sterilized and hot-filled to a 350-mL PET bottle. Next, it was left to cool to 40 ° C. or lower in running water to prepare an acidic milk beverage of a reference example. In addition, no vibration treatment was performed.

The obtained reference example acid milk beverage was evaluated in the same manner as in Example 1 in terms of 1. milk protein particle diameter, 2. water separation, and 3. sediment formation. The results are shown in Table 3.

Example 13

After 9.0% by mass of skim milk powder-reduced milk was fermented with lactic acid bacteria at 30 ° C. for 24 hours, homogenization treatment was performed at 10 ° C. using a homogenizer at a pressure of 15 MPa. The median particle size of milk protein particles in the obtained fermented milk was 4.7280 μm.

Next, 131.3 g of fine granulated sugar was added to 400.0 g of the obtained fermented milk and mixed and dissolved. Next, 125 g of a 2% by mass aqueous solution of soy polysaccharides and 125 g of a 2% by mass aqueous solution of HM pectin were added, and flavor was further added. Finally, ion exchange water was added to make the total amount to 1000 g (fermented emulsion).

The obtained fermented emulsion was subjected to the same homogenization treatment and vibration treatment as in Example 1 to prepare a fermented milk-containing beverage. Evaluations were performed on 1. milk protein particle diameter and 3. precipitation as in Example 1. As for 2. Water separation, when measuring absorbances A and B, the content solution needs to be diluted 40 times. The results are shown in Table 3.

Comparative Example 10

Except that the temperature and pressure of the homogenization treatment conditions are the conditions shown in Table 3, the fermented milk-containing beverage was produced in the same manner as in Example 13, as in Example 13, for 1. milk protein particle diameter, 2. water separation, And 3. Evaluation of the formation of precipitates. The results are shown in Table 3.

As clearly shown in Table 3, when the Brix's sugar content and the non-fat milk solid content are the same, homogenization treatment can be performed at a temperature of 50 to 90 ° C and a pressure of 30 to 70 MPa to obtain the degree of dehydration. All the items such as sedimentation thickness and particle diameter have good results. In particular, in Example 13, no increase in particle diameter was observed even after storage, which was a good result.

In addition, because Reference Examples 1 and 2 are acidic milk beverages that do not contain fermented milk, they are not limited by the conditions of the homogenization treatment, and even if vibration treatment is not performed, all items such as water dehydration, sediment thickness, and particle diameter can be obtained Good results (Table 3).

Claims (8)

A beverage containing fermented milk, characterized in that it contains fermented milk containing non-fat milk solids, soy polysaccharides, and high methoxy pectin, and the content of the aforementioned non-fat milk solids is 0.5 to 6.0% by mass based on the total amount of the beverage The total content of the soybean polysaccharides and the high methoxy pectin is 0.3 to 0.8% by mass based on the total amount of the beverage, and the content ratio of the soybean polysaccharides and the high methoxy pectin is 3: 1 by mass ratio. ~ 1: 4, homogenized at a temperature of 50 ~ 90 ° C and a pressure of 30 ~ 70MPa, and the median particle size of milk protein particles in the beverage is 0.7 μm or less. The fermented milk-containing beverage according to claim 1, wherein the Brix content of the fermented milk-containing beverage is less than 20. A method for manufacturing a fermented milk-containing beverage, comprising the steps of adding soybean polysaccharides and high methoxy pectin to fermented milk to a total content of the soybean polysaccharides and the high methoxy pectin. The total amount of beverage is 0.3 ~ 0.8% by mass, and the content ratio of the aforementioned soybean polysaccharides to the aforementioned high methoxyl pectin is a mass ratio of 3: 1 ~ 1: 4; the content of non-fat milk solids It is adjusted to the step of obtaining a fermented emulsion for the whole beverage amount of 0.5 to 6.0% by mass; the step of homogenizing the fermented emulsion under the conditions of a temperature of 50 to 90 ° C. and a pressure of 30 to 70 MPa. The method for producing a fermented milk-containing beverage according to claim 3, further comprising a mechanical vibration treatment that performs a back-and-forth or rotary motion at a temperature of 40 ° C. or lower after the homogenization treatment. The method for producing a fermented milk-containing beverage according to claim 3 or 4, further comprising the step of adjusting the Brix content of the fermented milk-containing beverage to less than 20 before the homogenizing process. A method for suppressing the phenomenon of water separation and precipitation of fermented milk-containing beverages. The content of non-fat milk solids in the fermented milk-containing beverages is 0.5 to 6.0% by mass based on the total amount of the beverage. The base pectin is added to the fermented milk so that the total content of the soybean polysaccharide and the high methoxy pectin is 0.3 to 0.8% by mass based on the total amount of the beverage, and the soybean polysaccharide and the high methoxy pectin are The content ratio is 3: 1 to 1: 4 by mass ratio, and the homogenization treatment is performed under the conditions of a temperature of 50 to 90 ° C and a pressure of 30 to 70 MPa. The method for inhibiting water dehydration and precipitation of fermented milk-containing beverages according to claim 6, wherein after the aforementioned homogenization treatment, a mechanical vibration treatment of back and forth or rotary motion is performed at a temperature of 40 ° C or lower. The method for inhibiting water dehydration and precipitation of a fermented milk-containing beverage according to claim 6 or 7, wherein the Brix content of the fermented milk-containing beverage is adjusted to less than 20.