JPH08154652A - Alcohol-containing acidic milk beverage and its production - Google Patents

Abstract

PURPOSE: To obtain the subject drink having a refreshing feeling, hardly browning even in long-term preservation, not damaging clarity, by adding an organic acid to fermented milk, retaining in a heated state and adding ethyl alcohol. CONSTITUTION: This alcohol-containing acidic milk beverage is obtained by mixing fermented milk with an organic acid such as citric acid, malic acid, tartaric acid, lactic acid or succinic acid and heating the mixture at 60-130 deg.C for about 15 seconds to 6 minutes and adding 1-30vol.% ethyl alcohol to the mixture. The milk beverage has 0.5-7.0wt.% fat-free milk solid content, pH2.5 to 3.4 and excellent clarity.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic milk drink containing alcohol and a method for producing the same. The alcohol-containing acidic milk beverage of the present invention has a good flavor because it contains an appropriate amount of alcohol, and does not have browning of the solution or aggregation / precipitation of milk protein even after long-term storage, and is clear.
A milk drink with a refreshing feel.

[0002]

2. Description of the Related Art In recent years, various flavor components have been added to dairy beverages to enhance their palatability. For example, there is an acidic milk drink to which a sourness is imparted by adding an acid component to a milk drink, and as a method for producing such an acidic milk drink, JP
A 5-219884 publication is disclosed. This method for producing acidic milk beverages is based on milk ingredients, acid ingredients as the main ingredients of milk solid content 3 to 8% by weight, milk fat 2.7% by weight or less and pH 2.8 to
Mix to homogenize to 3.7, and then adjust the mixed solution so that the milk solid content is 0.5 to 1.2% by weight, the milk fat content is 0.4% by weight or less and the pH is 3.0 to 3.7, and heat-treat at 95 ° C or less. It consists of It has been shown that the acidic milk drink obtained by this method has no coagulation / precipitation of milk proteins.

Further, JP-A-61-177976 discloses a method for producing a milk protein-containing alcoholic beverage in which ethyl alcohol or sugar is added to an acidic milk beverage to enhance its palatability. This method uses ethyl alcohol concentration of 1 to 20 V.
In order to produce a milk protein-containing alcoholic beverage consisting of / V% and a sugar concentration of 2 to 15 W / W%, the milk protein-containing liquid is preliminarily added with sugar in an amount 5 times or more the weight of the milk protein, A method for producing a milk protein-containing alcoholic beverage, which comprises adjusting to 3.2 to 3.6 and then heating to 55 to 95 ° C. According to this method, since the milk protein is coated with the sugar added before shifting to the acidic side, not only the protein denaturation due to the passage of the isoelectric point of the milk protein due to the acid can be suppressed as much as possible, but also by the ethyl alcohol. It is also shown that denaturation of protein can be suppressed to the utmost, and further generation of so-called milky odor derived from milk protein, which is not easily compatible with ethyl alcohol in terms of flavor, can be prevented.

[0004]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
The acidic milk drink obtained by the method disclosed in Japanese Patent Publication No. 84 does not have coagulation / precipitation of milk protein, but when alcohol is added to this and sterilized, it is stored (especially, storage deterioration of alcohol drink). 37 ℃ 3 being used as a test
There is a problem that the fat separates and rises during the storage period (for months). Further, in the method described in JP-A-61-177976, sugar is added to a milk protein-containing liquid in an amount of 5 times or more the weight of the milk protein in the solution, and then heat treatment is performed. Therefore, the milk protein-containing alcoholic beverage obtained is stored for a long period of time (37
When stored for 3 months at ℃), there is a problem that browning of the color tone is unavoidable and precipitation of milk protein occurs. Therefore, the present invention has high clarity even though it is an acidic milk drink containing alcohol, and is capable of coagulating / precipitating milk proteins and separating milk fat even when stored for a long time under severe conditions. -It is an object of the present invention to provide an alcohol-containing acidic milk drink that does not float, does not easily brown, has a refreshing feeling, and has an excellent flavor, and a method for producing the same.

[0005]

The present invention employs the following means in order to solve the above problems. That is, it contains 0.5 to 7.0% by weight of non-fat milk solids, 0.2% by weight or less of milk fat, 1 to 30% by volume of ethyl alcohol, and an organic acid, and has a pH of 2.5 to 3.4. An alcohol-containing acidic milk drink having a defined absorbance. Absorbance shown here is wavelength = 400 nm, optical path length
Absorbance (ABS value) when skimmed milk powder was dissolved in pure water under the condition of (L) = 10 mm, and the solution was adjusted to a non-fat milk solid content of 0.2% and an average particle size of 0.3 μm. Is 1.5
The absorbance (ABS value) of a solution prepared by adjusting the non-fat milk solids content of the alcohol-containing acidic milk drink to 1.2% using a spectrophotometer adjusted so that the absorbance is 1.5 or less. Further, the alcohol-containing acidic milk drink described above contains citric acid, malic acid, tartaric acid, lactic acid, acetic acid, at least one organic acid selected from the group consisting of succinic acid,
Further, it contains a sweetener. Further, the above-mentioned method for producing an alcohol-containing acidic milk drink comprises adding an organic acid to fermented milk, heating and holding the mixture, and then adding ethyl alcohol. Furthermore, the organic acid is added to the fermented milk, and the mixture is heated and held, and then the sweetener is blended. The alcohol-containing acidic milk drink of the present invention includes so-called alcoholic drinks having a small milk component and a large alcohol content.

The alcohol-containing acidic beverage of the present invention preferably uses fermented milk as a starting material for producing the same. The reason for using fermented milk is that the obtained alcohol-containing acidic milk drink has a good flavor, in addition to uniformly denaturing the whole milk protein by the acid produced by lactic acid bacteria,
The aim is to make the card particles as uniform as possible. Therefore, it is difficult to achieve the object of the present invention when, for example, skim milk or whole milk is used as the milk protein source. Fermented milk used in the present invention, milk, skim milk, full-fat milk, or after dry pulverization of these milk, sterilized by dissolving in an aqueous medium such as warm water or milk, lactic acid bacteria starter to the solution It was fermented by adding 1 to 5% by weight. Examples of the lactic acid bacterium include Lactobacillus acidophilus , Lactobacillus casei , Lactobacillus delbrueckii , Lactobacillus gascili , Lactobacillus, and Lactobacillus gasseri. Laveobacillus helveticus , Lactococcu s lactis , Streptococcus salivar
ius) etc. can be used. One or more of these lactic acid bacteria is used as a starter and fermented at 25 to 45 ° C. for about 3 to 20 hours is used as the starting material of the present invention, as in the usual method for producing fermented milk.

An organic acid is added to the fermented milk produced as described above. Organic acids that can be used include citric acid, malic acid, tartaric acid, lactic acid, etc., and one or more of these can be selected and added to adjust the pH of the final product.
Adjust so that it is in the range of 2.5 to 3.4. Also, the non-fat milk solids content is adjusted so that the final product is in the range of 0.5 to 7.0% by weight in consideration of the amount of ethyl alcohol added. When the milk component and the pH deviate from this range, it is not possible to obtain a milk drink having a refreshing flavor and a delicious taste when used for drinking. After adding the organic acid to the fermented milk in this manner, the suspension is heated and held. The conditions for heating and holding are
The heating temperature is 60 to 130 ° C., preferably 80 to 120 ° C., and the holding time is about 15 seconds to 6 minutes. The relationship between the heating temperature and the holding time differs depending on the content of the non-fat milk solids content of the suspension, particularly the factors such as the milk protein concentration and the time required for heating,
For example, when the non-fat milk solid content is 2 to 5% by weight, it is 5 to 6 minutes at 80 ° C, 2 to 3 minutes at 90 ° C, 1 to 2 minutes at 100 ° C, and 110%.
0.5 to 1 minute at ℃, 15 seconds at 120 ℃. Among these heating and holding conditions, 80 ° C. is particularly preferable.
5 to 6 minutes or 90 ° C for 2 to 3 minutes. By this heating and holding, the particle size of the milk protein becomes sufficiently small and the milk protein becomes clear without clouding. If heating and holding are not sufficiently carried out under the above-mentioned heating and holding conditions, there is a problem that clarification is lacking, and when stored for a long time, browning of the solution and coagulation / precipitation of milk protein occur.

[0008] Thus, the pH of the fermented milk by adding an organic acid
Is added and mixed with ethyl alcohol to a solution which is heated and held to enhance its palatability. The alcohol content is 1 to 30 v / v% with respect to the product. When adding and mixing this ethyl alcohol, in the case of a solution with a high non-fat milk solid content, at the same time adding and mixing water etc., the non-fat milk solid content of the product should be 0.5 to 7.0% by weight. May be adjusted so that If the alcohol content in the product is less than 1 v / v%, the object of the present invention to improve its palatability cannot be achieved, while if it exceeds 30 v / v% volume%, the alcohol irritation becomes strong and it is suitable for eating and drinking. Disappear.
The ethyl alcohol is not limited to a raw material alcohol having a high alcohol concentration, for example, shochu, whiskey,
Sake and the like can also be used. When the content of non-fat milk solids in the product is less than 0.5% by weight during the addition and mixing of alcohol, the taste and richness are lost, while
Above 7.0% by weight, the product obtained lacks clarity and
When stored for a long period of time, there is a problem that milk protein coagulates and precipitates.

The alcohol-containing acidic milk drink obtained as described above is adjusted to a non-fat milk solid content of 1.2%, and this is adjusted under the conditions of wavelength = 400 nm and optical path length (L) = 10 mm. When measuring the absorbance with a spectrophotometer, the absorbance should be 1.5 or less. When the absorbance exceeds 1.5, it indicates that the particle size of milk protein is not sufficiently small, lacks clarity, and coagulation / precipitation of milk protein occurs after long-term storage. It will be. Since the absorbance of the spectrophotometer shows relative values, skim milk powder was dissolved in pure water as a control, and the solution of non-fat milk solid content was adjusted to 0.2% and the average particle size was adjusted to 0.3 μm. The spectrophotometer was adjusted so that the absorbance was 1.5, and this was used as the standard. The method for adjusting the solution described above can be easily adjusted by gradually dropping skim milk powder to dissolve it while stirring pure water.
Further, the absorbance of the alcohol-containing acidic milk beverage of the present invention was measured with a spectrophotometer under the above conditions, in order to examine the turbidity due to the scattering of fine particles and the absorbance due to the denatured milk protein together. This is because these measurement conditions show a correlation with the turbidity of the alcohol-containing acidic milk drink of the present invention when visually observed. When adjusting the non-fat milk solids content of the alcohol-containing acidic milk beverage to 1.2% in the above-mentioned absorbance measurement, if the non-fat milk solids content is higher than 1.2%, add distilled water to adjust. On the other hand, if it is less than 1.2%, it is recommended to evaporate it at a low temperature under vacuum.

In order to enhance the palatability of the alcohol-containing acidic milk drink thus prepared, sugars such as sugar, glucose and sugar alcohol, and other sweeteners, flavors,
You may mix fruit juices. Among these raw materials, the reason for adding the saccharide after heating and holding is that the saccharide does not sufficiently denature even when heated and held because the saccharide coats and protects the milk protein when the sugar is added before heating and obtained. This is because the product that becomes white becomes cloudy. Also, when the alcohol-containing acidic milk drink is filled in the container at the same time, carbonated water or carbon dioxide gas is enclosed, so that a carbonated alcohol-containing acidic milk drink is obtained, and the refreshing feeling can be further enhanced.

In order to clarify the effects of the present invention, examples and comparative examples will be described below.

Example 1 Skim milk powder was dissolved in warm water to adjust the non-fat milk solid content to 12.0%, sterilized and cooled to 34 ° C. Commercially available Lactobacillus helveticus
1% by weight of the starter was inoculated and fermented at 34 ° C. for 14 hours to obtain fermented milk. 130g of this fermented milk, 240g of water and 4 citric acid
The pH was adjusted to 3.2 by adding g. After stirring well,
Heat to 90 ° C. and hold for 3 minutes. After cooling this to 10 ℃,
33.7 g of 95% concentration ethyl alcohol, 80 g of sugar and a little fragrance were added, and carbonated water was further added to bring the total amount to 1 kg.
Five aluminum cans of 20 ml capacity were filled with this, sterilized at 70 ° C. for 30 minutes, and then cooled. Particle size distribution measuring device (laser diffraction type particle size distribution measuring device manufactured by Shimadzu Corporation)
As a result of measuring the particle size with SALD-1100), particles having a particle size of 1 μm or less were miniaturized to 50% or more. The other 4 cans were stored at 5 ° C for 3 months and then opened and examined.
No precipitate was seen. A sample is taken from the alcohol-containing acidic milk drink after addition and mixing of ethyl alcohol in the above production process, and the non-fat milk solid content of the sample is 1.2.
%, The absorbance was measured with a spectrophotometer under the conditions of a wavelength of 400 nm and an optical path length of 10 mm, and the result was 1.2. The product composition was such that non-fat milk solid content was 1.6%, alcohol concentration was 5.0%, and pH was 3.3.

Example 2 Non-fat milk solids were adjusted to 12.6% by dissolving skim milk powder in warm water, sterilized and cooled to 32 ° C. Commercially available Lactobacillus delbrueckii subsp.bulgaricus
) And Streptococcus salivarius subsp. Thermophilus (Streptococcussalivarius s
3% by weight of a mixed starter of ubsp. thermophilus) was inoculated and fermented at 32 ° C for 16 hours to obtain fermented milk. This fermented milk 13
300 g of water and 5 g of citric acid were added to 0 g to adjust the pH to 3.2. After stirring sufficiently, it was heated to 90 ° C. and kept for 3 minutes. After cooling, 40 g of 95% ethyl alcohol and 8 sugar
0 g and perfume were added, and carbonated water was further added to bring the total amount to 1 kg. Fill this with 5 aluminum cans of 200 ml volume,
It was sterilized for 30 minutes and then cooled. As a result of opening one can and measuring the particle size with a particle size distribution measuring device (laser diffraction type particle size distribution measuring device SALD-1100 manufactured by Shimadzu Corporation), the particle size was 1
Those of less than μm were downsized to 70% or more. The other 4 cans were stored at 5 ° C. for 3 months and then opened and examined, but no precipitation was observed. The absorbance was 1.1 as a result of measurement in the same manner as in Example 1, and the product composition was as follows: non-fat milk solid content was 1.6%, alcohol concentration was 5.5%, p
H was 3.3.

Comparative Example 1 Non-fat milk solid content was reduced to 12.6 by dissolving skim milk powder and sugar in warm water.
%, Sugar 10.0%, sterilized and cooled to 34 ° C. Commercial Lactobacillus helveticus
helveticus ) starter inoculate 1% by weight and 14 at 34 ℃
Fermented milk was obtained by fermenting for a period of time. 130g of this fermented milk, 240g of water
And 67 g of sugar and 5 g of citric acid were added to adjust the pH to 3.2. After sufficiently stirring, the mixture was heated and held at 90 ° C for 3 minutes.
It was cooled to 10 ℃ and concentrated with 95% ethyl alcohol 33.7%.
g and a little fragrance were added, and carbonated water was further added to bring the total amount to 1 kg. Fill this with 5 aluminum cans of 200 ml volume,
It was sterilized for 30 minutes and then cooled. As a result of opening one can and measuring the particle size with a particle size distribution measuring device (laser diffraction type particle size distribution measuring device SALD-1100 manufactured by Shimadzu Corporation), it was 20% or less for particles having a particle size of 1 μm or less. The other 4
The cans were stored at 5 ° C. for 3 months and then opened and examined. As a result, browning was observed and precipitation was observed. It is considered that this is because the milk protein is not sufficiently denatured due to the influence of the sugar because the sugar is added before the heating and holding and then the heating and holding. A sample was taken from the alcohol-containing acidic milk drink after addition and mixing of ethyl alcohol, and the absorbance was measured in the same manner as in Example 1. The result was 2.2.

[0014]

The alcohol-containing acidic milk drink of the present invention comprises:
The flavor is good because it contains an appropriate amount of alcohol. Also, after adding the organic acid to the fermented milk, it is heated and held so that the particle size of milk protein is sufficiently small, and because it is heat-denatured, it is a drink with excellent clarity and refreshing feeling, and long-term storage Even if the milk protein does not aggregate or precipitate, it is characterized.

Claims (5)

[Claims] 1. Non-fat milk solids content of 0.5 to 7.0% by weight,
Contains 0.2% by weight or less of milk fat, 1 to 30% by volume of ethyl alcohol, and an organic acid, and has a pH of 2.5 to
Alcohol-containing acidic milk drink characterized by having an absorbance of 3.4 as defined below. Absorbance: skimmed milk powder is dissolved in pure water under the conditions of wavelength = 400 nm and optical path length (L) = 10 mm to adjust non-fat milk solid content to 0.2% and average particle size to 0.3 μm. The non-fat milk solids content of the alcohol-containing acidic milk drink was adjusted to 1.2% by using a spectrophotometer which was adjusted so that the absorbance (ABS value) of the solution obtained was 1.5. The measured absorbance (ABS value) of the solution was 1.5 or less. 2. The alcohol-containing acidic milk drink according to claim 1, wherein the organic acid is at least one selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and succinic acid. 3. The alcohol-containing acidic milk drink according to claim 1, which contains a sweetener. 4. Non-fat milk solids content of 0.5 to 7.0% by weight and 1 to
In producing an alcohol-containing acidic milk drink containing 30% by volume of ethyl alcohol and an organic acid, and having a pH of 2.5 to 3.4, the organic acid was added to the fermented milk and the mixture was heated and held, A method for producing an alcohol-containing acidic milk drink, which comprises blending ethyl alcohol. 5. The method for producing an alcohol-containing acidic milk drink according to claim 4, wherein an organic acid is added to the fermented milk, and the mixture is heated and held before being mixed with a sweetener.