JP2009118742A - Milk stabilizer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk stabilizer mixed with cellooligosaccharides, in addition to thickening polysaccharides, and having low calories and low thickening properties, and to provide a milk-component-containing composition, mixed with the milk stabilizer and having superior texture. <P>SOLUTION: This milk stabilizer is mixed with digestion-resistant cellooligosaccharides, in addition to thickening polysaccharides so as to have low calorie and low thickening properties. The milk-component-containing composition which is mixed with the milk stabilizer and has superior texture is also provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a milk stabilizer containing cellooligosaccharide and thickening polysaccharide, having a low calorie and low viscosity, and a milk component-containing composition having a good texture in which it is blended.

  Milk components are likely to react with other components, so in milk component-containing compositions such as beverages and foods, problems such as precipitation and separation often occur, especially in the acidic region. Is remarkable.

  In order to improve the stability of milk components, a method of blending food additives such as thickening polysaccharides is known, but the amount of food additives added is reduced as much as possible due to consumer health. It is hoped to do. Moreover, since the composition thickens and the texture is impaired due to the blending of the thickening polysaccharide, it is desired to reduce the amount used.

  Other methods of blending carbohydrates have also been attempted, but for the purpose of improving stability, blending high-calorie digestible carbohydrates, such as sucrose and trehalose, is unfavorable because it goes against health. .

Patent Documents 1 and 2 disclose a lactic acid bacteria beverage blended with sodium carboxymethylcellulose (hereinafter referred to as CMC-Na), but do not describe cellooligosaccharides. CMC-Na is a food additive for which use restrictions are set in the Food Sanitation Law, and a reduction in the blending amount is desired.
In Patent Documents 3 to 6, there is a description of soy polysaccharides or acidic milk beverages by a combination of soy polysaccharides and pectin, but nothing is mentioned about cellooligosaccharides.

Patent Document 7 describes milk-containing foods and drinks containing β-glucooligosaccharide, but the actual state of β-glucooligosaccharide is gentiooligosaccharide, which has a different chemical structure from cellooligosaccharide, and is different from the present invention. Different.
Patent Document 8 describes a food composition and a pharmaceutical composition characterized by containing cellooligosaccharide obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.
Patent Document 9 describes a food composition containing cellooligosaccharide, but does not refer to any polysaccharide or milk component-containing composition, which is different from the present invention.

JP-A-8-208701 JP-A-8-280366 JP-A-11-225669 JP 11-279203 A JP 2001-190220 A JP 2005-323530 A JP 2002-335903 A WO / 2006/011479 WO / 2007/037249

  It is an object of the present invention to provide a milk stabilizer containing cellooligosaccharide and thickening polysaccharide, having low calories and low viscosity, and a milk component-containing composition having a good texture in which it is blended. .

  The present inventor provides a milk stabilizer containing a low calorie and a low viscosity, and a milk component-containing composition having a good texture when blended with a cellooligosaccharide in addition to a thickening polysaccharide. Has been found to be possible, and the present invention has been made.

That is, the present invention is as follows.
(1) A milk stabilizer containing cellooligosaccharide and thickening polysaccharide.
(2) The milk stabilizer according to (1), wherein the thickening polysaccharide is any one of pectin, soybean polysaccharide, or sodium carboxymethylcellulose.
(3) The milk stabilizer according to (1), wherein the thickening polysaccharide is carrageenan.
(4) The milk stabilizer according to (1), wherein the thickening polysaccharide is either gelatin or agar.
(5) The milk stabilizer according to any one of (1) to (4), further comprising 1 ppm to 10% by mass of a high-intensity sweetener.
(6) The milk stabilizer according to any one of (1) to (5), which contains cellooligosaccharide and thickening polysaccharide in a mass ratio of 1: 9 to 9: 1.

(7) A milk component-containing composition comprising the milk stabilizer according to any one of (1) to (6).
(8) The milk component-containing composition according to (7), which has a pH of 3 to 5.5.
(9) The milk component-containing composition according to (7) or (8), which is a milk beverage having a viscosity increase rate of 250% or less.

  According to the present invention, a low-calorie and low-viscosity milk stabilizer, and a milk component-containing composition having a good texture, in which it is blended, are provided by blending a cellooligosaccharide in addition to a thickening polysaccharide. It is possible.

The present inventor has a low-calorie and low-viscosity milk stabilizer containing a thickening polysaccharide and a low-viscosity cellooligosaccharide, and a milk component containing a good texture with which it is blended. It has been found that it is possible to provide a composition, and the present invention has been made.
Hereinafter, the present invention will be specifically described.

  The cellooligosaccharide of the present invention is an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because, among the above-mentioned cellooligosaccharide main components, the solubility in water is highest in cellobiose and is suitable for use.

Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.
The method for producing the cellooligosaccharide of the present invention is not particularly specified, but from the viewpoint of safety, a cellulosic material such as pulp can be obtained by enzymatic decomposition with cellulase. preferable.

The energy conversion coefficient of cellobiose, which is the main component of the cellooligosaccharide in the present invention, is 2 kcal / g, which is an indigestible carbohydrate. From the viewpoint of consumers' recent health consciousness, there is a problem in using high-calorie digestible carbohydrates for the purpose of quality improvement.
The digestible saccharide referred to herein is a saccharide having an energy conversion coefficient corresponding to the health indication standard based on the health promotion method and having 4 kcal / g, and includes trehalose and the like.

  Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

  The origin of the cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.

  The thickening polysaccharide of the present invention is a general term for polymers having a saccharide as a structural unit. For example, alginic acid and a salt thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium ( CMC-Na), hydroxypropyl methylcellulose, sodium starch glycolate, sodium starch phosphate ester, methylcellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, Elemi resin, Karaya gum, gaddy gum, dammar resin, tragacanth gum Peach resin, ama seed gum, cassia gum, guar gum, guar gum degradation product, locust bean gum, tara gum, psyllium seed gum, sausage Sorghum seed gum, Sesbania gum, Tamarind seed gum, gellan gum, triacantos gum, alginic acid and its salts, carrageenan, fukuronori extract, farsellan, aloe vera extract, okra extract, kidachi aloe extract, troro aoi, pectin, Aeromonas gum, Aureobasidium broth, Azotobacter vinelandie gum, Welan gum, Erwinia mitsuen cis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto gum, pullulan, soy polysaccharide, etc. Water-soluble hemicellulose, carrageenan, macrohomopsis gum, rhamsan gum, levan, yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and Preparation, crystalline cellulose and preparation thereof, powdered cellulose and preparation thereof, chitin, chitosan, glucosamine, oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, farcellan, Fucoidan and so on. Gelatin is a protein and is not chemically a polysaccharide, but is used in the same way as a thickening polysaccharide, and is therefore exceptionally included in the thickening polysaccharide of the present invention. These may be used alone or in combination.

  Although the above-mentioned thickening polysaccharide is not particularly limited, when the milk-containing composition is acidic, it is preferable to select any of pectin, soybean polysaccharide, and CMC-Na. Among them, pH ranges suitable for use are about pH 3 to 3.8 for pectin and about pH 3.8 to 4.6 for soybean polysaccharide. These can be used in combination depending on the formulation and pH.

  Pectin here is composed of an acidic polysaccharide composed mainly of galacturonic acid and several neutral sugars. Α-D-galacturonic acid is α-1,4-bonded in the main chain and is partially esterified with methanol. When β-L-rhamnose enters the main chain of galacturonic acid, the structure is twisted. Neutral polysaccharides such as araban, galactan, and xylan are bonded or mixed as short side chains. Galacturonic acid constituting pectin exists in two forms, a methyl ester form and an acid form. The proportion of galacturonic acid present in the form of the ester is called the degree of esterification (DE), and the properties differ depending on the proportion of DE. Those having a DE of 50% or more are called high methoxyl pectin (HM pectin), and others are called low methoxyl pectin (LM pectin).

  The soybean polysaccharide referred to here is a kind of water-soluble hemicellulose, and is a water-soluble polysaccharide produced from insoluble dietary fiber of soybean (such as okara). Although the chemical structure of soybean polysaccharide has not been fully elucidated, it is said that galactose, arabinose, and galacturonic acid are the main constituent sugars, and that rhamnose, xylose, fucose, and glucose are also included. The molecular structure is presumed to be a structure in which galactan and arabinan are bonded to a main chain skeleton composed of rhamnogalacturon and homogalacturon.

  The CMC-Na referred to here is one in which the hydroxyl group of cellulose is substituted with monochloroacetic acid, and has a linear structure in which D-glucose is linked by β-1,4. Generally, the degree of etherification (DS) of CMC-Na that is commercially available is about 0.6 to 2, and among them, what is provided for food use is usually 0.65 to 0.95.

Although the above-mentioned thickening polysaccharide is not particularly limited, the use of carrageenan is preferred when the milk-containing composition is neutral.
The carrageenan referred to here is a polysaccharide extracted from red algae, and its structure is composed of β-1,4 bonds and α-1,3 bonds of β-D-galactose and α-D-galactose alternately. Repeatedly, it has a structure in which galactose units are combined. There are various types of carrageenan, and for example, κ-carrageenan, λ-carrageenan, ι-carrageenan, μ-carrageenan, ν-carrageenan, θ-carrageenan, ξ-carrageenan, and π-carrageenan are known. These types are not particularly limited, but κ-carrageenan, λ-carrageenan, and ι-carrageenan are preferably used alone or in combination.

  In addition, the above-mentioned thickening polysaccharide is not particularly limited, but for the purpose of gelation of the milk component-containing composition and water separation suppression of the gel, the use of gelatin or agar is most convenient, In addition, locust bean gum, gellan gum, carrageenan and the like are often used.

The milk stabilizer of the present invention refers to a preparation formulated for the purpose of stabilizing ingredients (fat, protein, carbohydrate, etc.) contained in milk.
The ratio of the cellooligosaccharide and the thickening polysaccharide in the milk stabilizer of the present invention is not particularly limited, but the mass ratio is preferably cellooligosaccharide: thickening polysaccharide = 1: 9 to 9: 1, more preferably. Is 3: 7-7: 3.

The milk component-containing composition of the present invention is a composition containing milk and the like described later, and is not particularly limited as long as it is a composition containing components such as milk. Typical examples include acidic milk drinks, neutral milk drinks, breads, cakes, confectionery, liquid foods, nursing foods, and other food compositions and pharmaceutical compositions.
The milk mentioned here is not particularly limited in its origin and presence or absence of processing. For example, milk, “milk obtained from animals such as goats, sheep, horses, camels”, human milk, “plants such as soy milk” Milk obtained from ".

  The term “milk” as used herein does not specifically limit the origin or presence or absence of processing, but in addition to the above-mentioned milk, skim milk, processed milk, milk drinks, dairy products (cream, cheese, concentrated whey, concentrated milk) Milk powder, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, acidic milk beverage, etc., soy milk (adjusted soymilk, soymilk) Beverages, soy beverages, fermented soy milk, etc.), tofu, vegetable powders (whole soy flour, defatted soy flour, etc.), vegetable proteins (soy protein, wheat protein, etc.), defatted soybeans and the like.

  The fermented food of the present invention is not particularly limited as long as it is obtained by fermentation of microorganisms including lactic acid bacteria. For example, “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (hereinafter referred to as milk) Fermented milk, miso, soy sauce, pickles, kimchi, fermented fruit and vegetable juice, fermented fruit and vegetable, and food compositions containing them.

  The milk beverage of the present invention is not particularly limited as long as it is a beverage containing milk components (components such as milk or milk), but the nonfat milk solid content is 0.3% by mass or more. It is preferably a milk drink or a neutral milk drink. The non-fat milk solid content mentioned here is a value obtained by removing moisture and fat from milk among the components constituting milk, and the main components are proteins, carbohydrates, minerals, vitamins and the like.

  The acidic milk beverage of the present invention is an acidic beverage containing milk components (components such as milk or milk) and generally means those having a pH of less than 6, preferably pH 3 to 5.5. . The type and production method of the acidic milk beverage is not particularly limited as long as the pH is less than 6, but for example, “add a sour agent or a pH adjuster described later to the beverage base containing the milk component to make it acidic. And a method of fermenting milk-containing beverage bases with microorganisms such as lactic acid bacteria and yeast, etc., fermented milk drinks, lactic acid bacteria drinks, sterilized lactic acid bacteria drinks, acidic soy milk drinks, acidic soybeans This includes beverages.

  The lactic acid bacteria or yeast referred to here is a microorganism that performs lactic acid fermentation, and may be used alone or in combination. In addition, the form is not particularly limited, and for example, it is possible to use microbial cells such as deposited strains, microbial cells formulated with additives, foods or pharmaceutical compositions containing microbial cells, and the like. is there. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

Lactic acid bacteria or yeast species are not particularly limited, and Lactobacillus genus, bifidacterium genus, Lactococcus genus, Pediococcus genus, Leuconostoc genus and the like are well known.
Specifically, Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus fementum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus s livarius, Lactococcus lactis, Lactococcus diacetylactis, Lactobacillus delbruekii subsp. lactis, Lactobacillus delbruekii bulgaricus, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconococcus cremoris, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium bifidum, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, Streptococcus actis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus, such as Saccharomyces florentinus, and the like.

  Among these, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbruekii subsp. It preferably contains any of lactis, Bifidobacterium bifidum, Bifidobacterium lactis, Streptococcus thermophilus.

Lactic acid bacteria are roughly classified into “plant lactic acid bacteria” and “animal lactic acid bacteria”, and animal lactic acid bacteria are usually used. Animal lactic acid bacteria are lactic acid bacteria isolated from animal origins such as milk, meat, and intestinal tract.
Plant lactic acid bacteria are isolated from plant-derived foods including processed foods such as miso, soy sauce, pickles, kimchi, sauerkraut, zaisai, wine, rice cake, pasture, rice, wheat, malt, etc. Lactic acid bacteria producing lactic acid, and the bacterial species is not particularly limited, but Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus casei, and Tetragenococcus halophilus are preferred.

  The neutral milk drink of this invention is a neutral drink containing milk components (components, such as milk or milk), and refers to the thing of pH 6-8. If it is in the range of pH 6-8, the kind will not be specifically limited, For example, coffee drink, tea drink, cocoa drink, matcha drink, processed milk, milk drink, soy milk drink, soybean drink, etc. are raised. It is done.

  The milk stabilizer of the present invention can contain 1 ppm to 10% by mass of a high-intensity sweetener as necessary. The high-intensity sweetener of the present invention has a sweetness of several times to several tens of thousands of times as compared with sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, Examples include thaumatin, glycyrrhizin and neotame.

The food composition of the present invention includes all foods and drinks except foods and quasi drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law.
The food composition of the present invention is a composition generally provided as a food, and is not particularly limited. For example, “a gel food such as jelly, pudding, and vegetable fermented food”, “ Ice cream, ice milk, lacto ice, sherbet, frozen yogurt and other frozen desserts '', `` candy, gummy candy, troche, tablet confectionery, chocolate, biscuits, cookies, rice crackers, Japanese confectionery, sheep candy etc., Western confectionery, snack confectionery, Confectionery such as sugar confectionery and pudding, seasonings such as mayonnaise, dressing, sauces and sauces, cooked products such as fries, croquettes, dumplings, Chinese buns, curry, hayashi, meat sauce, "Retort food such as stew and soup", "Chilled food and frozen food such as noodles, soup and processed vegetables""Processed livestock products such as hamburger, bacon, sausage, salami sausage, ham", "Boiled products such as salmon, chikuwa, fish ham / sausage, fried rice cake", "Bread, cake, raw noodles, dried noodles, macaroni, spaghetti , Wheat processed foods such as Chinese bun skin, cake mix, premix, white sauce, dumplings and spring rolls, etc. "," Canned and bottling such as curry, sauce, soup, boiled and jam "," Paste such as vegetable paste, meat mince, fruit paste, seafood paste "," fruit juice, pulp drink, vegetable drink, acidic milk drink, milk drink, lactic acid bacteria drink, sterilized lactic acid bacteria drink, coffee drink, tea drink, green tea , Matcha, Cocoa Beverages, Oolong Tea, Sencha, Fruit Milk, Carbonated Beverages, Alcoholic Beverages, etc. "," Soy Milk, Prepared Soy Milk, Soy Milk Beverages, Fermentation " Soy milk such as milk and soy beverages, “milk such as milk, processed milk, low-fat milk”, “dairy products such as whipped cream, condensed milk, butter, fermented milk, cheese”, “margarine, fat spread, shortening Processed oils, liquid foods, nursing foods, etc.

  The pharmaceutical composition of the present invention is a pharmaceutical or quasi-drug composition defined by the Pharmaceutical Affairs Law, and examples thereof include solid preparations such as tablets, powders, fine granules, granules, extracts, and pills. In addition to the above solid preparations, they are used for foods such as confectionery, health foods, texture improvers, dietary fiber reinforcing agents, solid foundations, bath preparations, animal drugs, diagnostic agents, agricultural chemicals, fertilizers, ceramics catalysts, etc. Are also included in the present invention.

  Examples of the dosage form of the quasi-drug composition include, for example, “hair-setting agents such as set lotions, hair sticks, hair creams, hair sprays, hair liquids” and “hair-care agents such as hair tonics, hair treatments, and hair lotions”. , "Hair-washing agents such as scalp, hair-washing powder, shampoo", "Hair rinses, oil-rinsing, cream-rinsing, body-rinsing, facial-rinsing, etc.", "Cleansing cream, facial cleansing cream, cleansing milk, cleansing lotion, powder-washing etc. Face wash "," packs, oily creams, neutral creams, weakly acidic creams, milk lotions, skin milks "," dry skin lotions, skin lotions for normal skin, skin lotions for oily skin , Makeup for men, lotion, men lotion, after shave lotion "Lipsticks such as lipstick, lip gloss, lip balm", "Bath salts and bath oils such as bath oil", "Cosmetic oils containing olive oil, baby oil", "Sunscreen cosmetics", "Sunscreen" “Cosmetics”, “oral compositions such as toothpaste, toothpaste, and oral spray” may be used.

As long as the effects of the present invention are not hindered, the milk stabilizer and the milk component-containing composition of the present invention contain, in addition to the above ingredients, the following food materials, food additives, pharmaceuticals, pharmaceutical additives, and the like as appropriate. You may do it.
The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.

The food additive referred to here is a substance added for the purpose of processing or storing food.
Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, soybeans, sesame seeds, eggplants, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs (liquid egg, egg yolk powder, etc.), cocoa powder, sugar and sugar alcohol , Meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, physiologically active substances (coenzyme Q10, α-lipoic acid, β- Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), al Cole, salt (minerals such as salt and Ca), seasoning (soy sauce, miso, vinegar, mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spice (cinnamon, pepper, chili, etc.) ) Etc.

  Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.

Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.
Examples of the sweetener include the above-described high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, cedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (sucralose, trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, Laminaribiose, gentiobiose, lactose, sucrose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, g Cosyl sucrose, lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, trehalose, dextrin, cyclodextrin, branched cyclodextrin, gentiooligosaccharide, xylooligosaccharide, chitin Oligosaccharide, chitosan oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltitol , Maltotetritol, isomaltotetriitol, etc.), syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The chemical structure and properties (solid, liquid, granule, etc.) are not particularly limited.

Coloring agents include β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, gorilla, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, red beetle, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.
Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols.
Examples of the thickening gelling agent include the above-mentioned thickening polysaccharides.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.
Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.

Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.
Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

The stability improvement effect when the milk component-containing composition of the present invention is a liquid is evaluated by the appearance such as precipitation / separation, and the following criteria are based on the milk component-containing composition not containing a milk stabilizer. It is determined by.
○: Stability improving effect (less precipitation / separation than standard)
×: No stability improvement effect (precipitation / separation more than standard or equivalent to standard)

  In addition, if necessary, the number of re-dispersions is counted as a reference, and the milk stabilizer contributes to stability improvement when the number of re-dispersions is less than the standard, based on the composition containing milk ingredients that do not contain a milk stabilizer. It was judged that

The thickening rate when the milk component-containing composition of the present invention is a liquid is an index of thickening due to the blending of a milk stabilizer such as cellooligosaccharide and thickening polysaccharide, and is represented by the following formula: . Considering the influence on the mouth and over the throat, the thickening rate is preferably 250% or less, particularly preferably 200% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α: the viscosity of the milk component-containing composition not containing the milk stabilizer (mPa · s), β: the viscosity of the milk-containing composition containing the milk stabilizer (mPa · s)
The thickening is evaluated according to the following criteria based on the above thickening rate.
○: Thickening rate is 250% or less ×: Thickening rate is larger than 250%

The stability improvement effect in the case where the milk component-containing composition of the present invention is a solid substance is represented by the water separation improvement rate as an index, and is calculated by the following formula. In addition, a gel-like composition shall be contained in the solid substance said here.
Water separation improvement rate (%) = {(γ−δ) / γ} × 100
Here, γ: water separation rate (%) of the milk component-containing composition not containing the milk stabilizer, and δ: water separation rate (%) of the milk component-containing composition containing the milk stabilizer.
The stability improvement effect is evaluated according to the following criteria based on the above water separation improvement rate.
○: Water separation improvement rate is 50% or more ×: Water separation improvement rate is less than 50%

The texture of the milk component-containing composition of the present invention is evaluated by a texture evaluation by 20 panelists, and is determined on the basis of the following, based on the milk component-containing composition not containing a milk stabilizer.
○: Same as or higher than standard ×: Inferior to standard

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min

<PH>
The pH was measured with a pH meter (“HM-50G type” manufactured by Toa DKK Corporation).

<Viscosity and thickening rate of milk beverage>
After production, a milk drink stored at 10 ° C. for 24 hours and shaken up and down to make it uniform was filled into a beaker or an adapter. Furthermore, it set to the rotational viscometer (B type viscometer, the Toki Sangyo Co., Ltd. make, "TV-10 type"), the viscosity after 60 second was read, and the viscosity was measured. The rotor rotation speed was 100 rpm, and the rotor and adapter were appropriately changed depending on the viscosity.

Using the viscosity value measured above, the thickening rate was calculated according to the following formula. The thickening rate is an index of thickening by blending a milk stabilizer such as cellooligosaccharide or thickening polysaccharide, and is represented by the following formula. Considering the influence on the mouth and over the throat, the thickening rate is preferably 250% or less, particularly preferably 200% or less.
Thickening rate (%) = {(β−α) / α} × 100
Here, α is the viscosity (mPa · s) of a milk beverage not containing a milk stabilizer, and β is the viscosity (mPa · s) of a milk beverage containing a milk stabilizer.

The thickening was evaluated according to the following criteria based on the above thickening rate.
○: Thickening rate is 250% or less ×: Thickening rate is larger than 250%

<Stability (appearance) and stability improvement effect of milk beverage>
After production, after storage at 10 ° C. for 7 days, appearance such as precipitation and separation was evaluated. The stability improving effect of the present invention was evaluated based on appearance such as precipitation and separation, and was determined based on the following criteria based on a milk beverage not containing a milk stabilizer.
○: Stability improving effect (less precipitation / separation than standard)
×: No stability improvement effect (precipitation / separation more than standard or equivalent to standard)

<Stability of milk drinks (reference: redispersibility)>
After the production, the product was stored at 10 ° C. for 7 days, and the number of redispersion was counted. The number of re-dispersions means that the operation of inverting a 200 mL glass container containing a milk beverage and returning it to the original state is counted once, and the precipitation of insoluble components deposited on the bottom of the container is eliminated by repeating this inverting and returning operation. This is the number of times it took to complete.

<Food texture evaluation of milk drink (paste-like feeling)>
After production, after storage at 10 ° C for 2 hours, the texture evaluation was conducted by 10 healthy men and women (20 people in total), with a score of “3 points / person” and scored according to the following criteria. Evaluation was performed.
3 points: equal to or better than the standard (same as the standard, or less pasty feeling than the standard)
2 points: Inferior to standard (feels more pasty than standard)
1 point: Remarkably inferior to the standard (I feel the pasty feeling remarkably stronger than the standard)
The obtained total value was evaluated according to the following criteria.
○: Equal to or higher than the standard (51 points ≤ total value)
×: Inferior to the standard (total value <51 points)

<Food texture evaluation of milk drink (over the throat)>
After production, after storage at 10 ° C for 2 hours, the texture evaluation was conducted by 10 healthy men and women (20 people in total), with a score of “3 points / person” and scored according to the following criteria. Evaluation was performed.
3 points: equal to or better than the standard (equivalent to the standard, or better over the standard)
2 points: Inferior to the standard (the throat is worse than the standard)
1 point: significantly inferior to the standard (the pasty feeling is significantly worse than the standard)
The obtained total value was evaluated according to the following criteria.
○: Equal to or higher than the standard (51 points ≤ total value)
×: Inferior to the standard (total value <51 points)

<Water separation rate and stability improvement effect of hard yogurt>
After fermentation, the mass (g) of fermented milk is measured and recorded in advance using hard yogurt (fermented milk) stored at 10 ° C. for 3 days.
After pushing the pushing jig to a depth of 10 mm under the following conditions, the pushing jig is pulled up.
Apparatus: RHEO METER “NRM-2002J type” (manufactured by Fudo Kogyo Co., Ltd.)
Pushing jig: 10mmφ spherical jig Pushing speed: 60mm / min
Temperature: 10 ° C
Further, the fermented milk is allowed to stand in an atmosphere of 30 ° C. for 1 hour, and the water is absorbed with a cotton swab to measure the mass to obtain the amount of water separation (g). The water separation rate was calculated according to the following formula.
Water separation rate (%) = [water separation amount (g) / mass of fermented milk (g)] × 100

The stability improvement effect is expressed by the water separation improvement rate as an index, and is calculated by the following formula.
Water separation improvement rate (%) = {(γ−δ) / γ} × 100
Here, γ: water separation rate (%) of hard yogurt not containing a milk stabilizer, and δ: water separation rate (%) of hard yogurt containing a milk stabilizer.
The stability improvement effect was evaluated according to the following criteria based on the above water separation improvement rate.
○: Water separation improvement rate is 50% or more ×: Water separation improvement rate is less than 50%

<Evaluation of texture of hard yogurt (flavor release)>
After fermentation, after storage at 10 ° C for 3 days, texture evaluation by 10 healthy men and women (20 people in total) was carried out, scored as “3 points / person”, and scored according to the following criteria. And evaluated.
3 points: equal to or better than standard (same as standard, or better flavor release than standard)
2 points: Inferior to standard (flavor release is inferior to standard)
1 point: significantly inferior to the standard (flavor release is significantly inferior to the standard)
The obtained total value was evaluated according to the following criteria.
○: Equal to or higher than the standard (51 points ≤ total value)
×: Inferior to the standard (total value <51 points)

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (17).
(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Water dissolved), adecanol 1mL, crystalline cellulose (Asahi Kasei Chemicals Co., Ltd.) Was inoculated into Company Ltd. "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..

During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.
Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.

The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .
The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.

The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin. Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.
100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Granulated sugar (Daiichi Sugar Industry Co., Ltd.)
(3) Sucralose (manufactured by Saneigen FFI Co., Ltd.)
(4) Pectin (Unitec Foods, HM Pectin)
(5) CMC-Na (Daiichi Kogyo Seiyaku Co., Ltd.)
(6) Carrageenan (Kei-Carrageenan, manufactured by San-Ei Gen FFI Co., Ltd.)
(7) Crystalline cellulose preparation (manufactured by Asahi Kasei Chemicals Corporation, “RC-N81”)
(8) Gelatin (made by Nitta Gelatin Co., Ltd.)

(9) Milk stabilizer a
Cellulo-oligosaccharide: pectin: sucralose = 4: (5.998): mixed at a mass ratio of (0.002) (10) Milk stabilizer b
Cellooligosaccharide: Carrageenan: Crystalline cellulose preparation = (1.99) :( 0.01): mixed at a mass ratio of 8 (11) Milk stabilizer c
Mixed by mass ratio of cellooligosaccharide: gelatin = 5: 5 (12) Milk (manufactured by Southern Japan Dairy Kyodo Co., Ltd., milk fat content 3.5% or more, non-fat milk solid content 8.3%)
(13) Nonfat dry milk (made by Snow Brand Milk Products Co., Ltd.)
(14) Soy protein (manufactured by Fuji Protein Technology Co., Ltd., soy protein content of 86% or more)
(15) Cocoa powder (Banhoten)
(16) Yogurt flavor (Fuji Fragrance Chemical Co., Ltd.)
(17) Starter (manufactured by Danisco Carter, “MSK-Mix AB N 1-45 Visbybac DIP”)

[Example 1]
According to the composition shown in Table 1, an acidic milk beverage A having a non-fat milk solid content of 3% and a pH of 3.8 was produced.
Milk stabilizer a and granulated sugar are added to water at 80 ° C., and the mixture is stirred and dissolved with a rotary homogenizer (“TK homomixer” manufactured by Primix Co., Ltd.) at 6000 rpm for 10 minutes. This solution was cooled to 40 ° C., skim milk powder was added, and the mixture was dissolved with a propeller stirring blade at 400 rpm for 8 minutes.

While continuing stirring, the mixture is cooled to 25 ° C., and 50% lactic acid and DL-malic acid dissolved in a small amount of water are added. Further, sodium citrate was added in an external ratio to adjust the pH, a yogurt flavor was added, and the mixture was stirred for 5 minutes.
The above solution was homogenized at a pressure of 15 MPa using a high-pressure homogenizer (APV Gaulin, “15MR-8TA”), sterilized at 85 ° C., filled into a container, and an acidic milk beverage A did.
Table 2 shows the results of thickening rate, stability, and texture evaluation (paste-like feeling, throat feeling) of the obtained acidic milk beverage A. Compared with the standard shown in Comparative Example 1, no significant tendency to increase viscosity was observed, a stability improvement effect was observed, and the texture was also good.

[Example 2]
According to the composition of Table 3, a cocoa soybean beverage B having a nonfat milk solid content of 2.6% or more was produced by the following procedure.
A mixture of milk stabilizer b, soy protein, granulated sugar, and cocoa powder was added to water at 80 ° C., and stirred at 6000 rpm for 15 minutes with the rotary homogenizer of Example 1. Next, this solution was homogenized twice using the high-pressure homogenizer of Example 1 at 15 MPa for the first time and 20 MPa for the second time.
Next, it was sterilized at 140 ° C. for 10 seconds with an HTST sterilizer (manufactured by Nisaka Manufacturing Co., Ltd.), filled in a container and sealed in a clean bench. Furthermore, it cooled to 10 degreeC with running water, and what was shaken up and down 10 times was used as the cocoa soybean drink B. The pH was 7.1.

Table 4 shows the evaluation results of the cocoa soybean beverage B.
Compared with the standard shown in Comparative Example 5, no sign of significant thickening was observed, the stability was improved, and the texture was good.

[Example 3]
According to the composition of Table 5, hard yogurt C having a non-fat milk solid content of 9.4% or more was produced by the following procedure.
Milk stabilizer c and granulated sugar were added to water at 70 ° C., and dissolved by stirring with a propeller stirring blade at 300 rpm for 10 minutes. Furthermore, milk and skim milk powder were added, rapidly cooled to 25 ° C., and stirring was continued at 300 rpm for 10 minutes.

This solution was homogenized at 15 MPa using the high-pressure homogenizer of Example 1. Next, this solution was transferred into a clean bench, sterilized at 80 ° C. for 30 minutes while being stirred at 200 rpm using a propeller stirring blade, and further cooled to 30 ° C. in 20 minutes while being stirred at 200 rpm.
A starter made into a 0.01% by mass aqueous solution was added to this solution so that the outer ratio was 0.32% by mass, stirred with a spatula, and filled into a container.
This was transferred to an incubator and fermented at 42 ° C. for 12 hours. After the fermentation, the mixture was transferred to a refrigerator at 10 ° C., and hard yogurt C was obtained after 3 days. The pH was 4.0.
The evaluation results of hard yogurt C are shown in Table 6.
Compared with the standard shown in Comparative Example 7, the stability was improved and the texture was good.

[Comparative Example 1]
Without using the milk stabilizer a of Example 1, an acidic milk beverage R having a non-fat milk solid content of 3% and a pH of 3.8 was produced in the same manner as in Example 1 according to the formulation in Table 1. The evaluation results are shown in Table 2.
The stability of the obtained acidic milk beverage R was significantly inferior compared with Example 1.

[Comparative Example 2]
An acidic milk beverage having a non-fat milk solid content of 3% and a pH of 3.8 in the same manner as in Example 1 using cellooligosaccharide instead of milk stabilizer a in Example 1 and following the formulation in Table 1. The results of producing and evaluating S are shown in Table 2.
The stability of the obtained acidic milk beverage S was significantly inferior compared with Example 1.

[Comparative Example 3]
An acidic milk beverage T having a non-fat milk solid content of 3% and a pH of 3.8 in the same manner as in Example 1 using pectin instead of the milk stabilizer a of Example 1 and following the formulation in Table 1. Table 2 shows the results of the production and evaluation.
Although the obtained acidic milk drink T was improved in stability as compared with the standard shown in Comparative Example 1, the thickening was intense and the texture (paste-like feeling, over the throat) was remarkably deteriorated.

[Comparative Example 4]
Acidic milk having a non-fat milk solid content of 3% and a pH of 3.8 in the same manner as in Example 1 using CMC-Na in place of the milk stabilizer a of Example 1 according to the formulation in Table 1. Table 2 shows the results of producing and evaluating the beverage U.
Although the obtained acidic milk drink U was improved in stability as compared with the standard shown in Comparative Example 1, the thickening was intense and the texture (paste-like feeling, over the throat) was remarkably deteriorated.

[Comparative Example 5]
A cocoa soy beverage V having a non-fat milk solid content of 2.6% or more was produced and evaluated in the same manner as in Example 2 according to the formulation in Table 3 without adding the milk stabilizer b of Example 2. Table 4 shows the results. The pH was 7.4.
The stability of the obtained cocoa soybean beverage V was significantly inferior compared with Example 2.

[Comparative Example 6]
Using carrageenan instead of the milk stabilizer b of Example 2, a cocoa soybean beverage W having a non-fat milk solid content of 2.6% or more was prepared in the same manner as in Example 2 according to the formulation in Table 3. The results of production and evaluation are shown in Table 4. The pH was 7.3.
The obtained cocoa soy beverage W was more thickened and gelled partially compared with the standard shown in Comparative Example 5, and the texture (paste-like feeling, throat-over) was remarkably deteriorated.

[Comparative Example 7]
Hard yoghurt X having a non-fat milk solid content of 9.4% or more was produced and evaluated according to the formulation of Table 5 without adding the milk stabilizer c of Example 3 in the same manner as in Example 3. The results are shown in Table 6. The pH was 4.0.
The stability of the obtained hard yogurt X was significantly inferior compared with Example 3.

[Comparative Example 8]
In place of the milk stabilizer c of Example 3, cello-oligosaccharide was used, and hard yogurt Y having a non-fat milk solid content of 9.4% or more was prepared in the same manner as in Example 3 according to the formulation shown in Table 5. The results of manufacturing and evaluation are shown in Table 6. The pH was 4.0.
The stability of the obtained hard yogurt Y was inferior to that of Example 3.

[Comparative Example 9]
Hard yogurt Z having a non-fat milk solid content of 9.4% or more was produced in the same manner as in Example 3 using gelatin instead of the milk stabilizer c in Example 3 according to the formulation in Table 5. Table 6 shows the evaluation results. The pH was 4.0.
Although the obtained hard yogurt Z was improved in stability as compared with the standard shown in Comparative Example 7, the texture (flavor release) was deteriorated.

  The present invention is to provide a low-calorie and low-viscosity milk stabilizer formulated with cellooligosaccharides in addition to thickening polysaccharides and a milk component-containing composition having a good texture with which it is blended. Is possible. That is, it is possible to provide a product having an excellent appearance and a good texture.

Claims (9)

Milk stabilizer containing cellooligosaccharide and thickening polysaccharide. The milk stabilizer according to claim 1, wherein the thickening polysaccharide is one of pectin, soybean polysaccharide, or sodium carboxymethylcellulose. The milk stabilizer of claim 1, wherein the thickening polysaccharide is carrageenan. The milk stabilizer according to claim 1, wherein the thickening polysaccharide is either gelatin or agar. The milk stabilizer according to any one of claims 1 to 4, further comprising 1 ppm to 10 mass% of a high-intensity sweetener. The milk stabilizer according to any one of claims 1 to 5, comprising cellooligosaccharide and thickening polysaccharide in a mass ratio of 1: 9 to 9: 1. The milk component containing composition containing the milk stabilizer in any one of Claim 1 to 6. The milk component-containing composition according to claim 7, which has a pH of 3 to 5.5. The milk component-containing composition according to claim 7 or 8, which is a milk beverage having a viscosity increase rate of 250% or less.