WO2001015540A1 - Aliments proteiques acides, leur procede de fabrication et stabilisateurs - Google Patents
Aliments proteiques acides, leur procede de fabrication et stabilisateurs Download PDFInfo
- Publication number
- WO2001015540A1 WO2001015540A1 PCT/JP2000/004422 JP0004422W WO0115540A1 WO 2001015540 A1 WO2001015540 A1 WO 2001015540A1 JP 0004422 W JP0004422 W JP 0004422W WO 0115540 A1 WO0115540 A1 WO 0115540A1
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- WIPO (PCT)
- Prior art keywords
- pectin
- acidic
- milk
- viscosity
- molecular weight
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000003381 stabilizer Substances 0.000 title claims description 10
- 230000002378 acidificating effect Effects 0.000 title abstract description 43
- 238000000034 method Methods 0.000 title description 6
- 239000001814 pectin Substances 0.000 claims abstract description 69
- 229920001277 pectin Polymers 0.000 claims abstract description 69
- 235000010987 pectin Nutrition 0.000 claims abstract description 69
- 101800000263 Acidic protein Proteins 0.000 claims description 30
- 102000004169 proteins and genes Human genes 0.000 claims description 13
- 108090000623 proteins and genes Proteins 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000013361 beverage Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 102000007469 Actins Human genes 0.000 claims description 4
- 108010085238 Actins Proteins 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 2
- 230000037213 diet Effects 0.000 claims 1
- 235000005911 diet Nutrition 0.000 claims 1
- 235000003086 food stabiliser Nutrition 0.000 abstract 1
- 235000020124 milk-based beverage Nutrition 0.000 description 41
- 239000000243 solution Substances 0.000 description 29
- 239000000047 product Substances 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 239000000203 mixture Substances 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 235000018102 proteins Nutrition 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 102000014171 Milk Proteins Human genes 0.000 description 9
- 108010011756 Milk Proteins Proteins 0.000 description 9
- 235000021239 milk protein Nutrition 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 238000005979 thermal decomposition reaction Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 5
- 235000015140 cultured milk Nutrition 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 108010064851 Plant Proteins Proteins 0.000 description 4
- 238000004220 aggregation Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 235000021120 animal protein Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 235000021118 plant-derived protein Nutrition 0.000 description 4
- 108010029182 Pectin lyase Proteins 0.000 description 3
- 108010059820 Polygalacturonase Proteins 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007515 enzymatic degradation Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000006920 protein precipitation Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N Pentane Chemical compound CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- VKYKSIONXSXAKP-UHFFFAOYSA-N hexamethylenetetramine Chemical compound C1N(C2)CN3CN1CN2C3 VKYKSIONXSXAKP-UHFFFAOYSA-N 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 102000004856 Lectins Human genes 0.000 description 1
- 108090001090 Lectins Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229910001919 chlorite Inorganic materials 0.000 description 1
- 229910052619 chlorite group Inorganic materials 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005251 gamma ray Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 239000002523 lectin Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000010451 perlite Substances 0.000 description 1
- 235000019362 perlite Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an acidic protein food, a method for producing the same, and a stabilizer for acidic protein food.
- Proteins in so-called drinking milk drinks such as lactic acid bacteria drinks and acidic milk drinks such as fruit milk are very unstable at pH 3.8 to 5.3 near the isoelectric point. Over time, milk protein precipitates and the whey separates. In addition, during sterilization heating, this aggregation becomes significant, and the commercial value is completely lost.
- vectin or the like per acidic milk drink is usually added to the above-mentioned acidic milk drinks such as yogurt lactic acid bacteria drinks. It is used.
- pectin is an acidic polysaccharide that is contained abundantly in citrus fruits, lingo, carin, etc., and the galacturonic acid contained in the molecule forms a crosslink with the protein,
- the protein in the acidic milk beverage can be stably dispersed for a certain period.
- pectin can improve the stability of acidic milk beverages by adding it, but at the same time, it increases viscosity, produces a sticky feeling and makes throat worse, or in extreme cases, causes gelation. This has the disadvantage of causing workability and lowering product value.
- low molecular weight pectin obtained by thermal decomposition is used as an emulsifier (having surface activity in an oil-in-water system) and an emulsion stabilizer (oil-in-water).
- a low-molecular-weight pectin obtained by allowing end-type polygalacturon clonalase to act on pectin There is an invention utilizing fiber as a fiber (Japanese Patent Application Laid-Open No. 5-252972), but the fact that low-molecular-weight pectin obtained by degrading pectin contributes to the dispersion stability of acidic milk protein. Is not described in any of the inventions.
- the upper limit PH of acidic milk beverages in which conventional pectin can be stabilized is up to the isoelectric point of the protein used, that is, up to PH 4.5 in the case of milk protein, over a pH range higher than the isoelectric point.
- An object of the present invention is to provide an acidic protein food, a method for producing the same, and a stabilizer for the acidic protein food, which are capable of simultaneously improving protein stability under acidic conditions and improving texture due to low viscosity of the product. With the goal.
- the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have determined that low-molecular-weight protein is to be blended in an acidic protein food in a predetermined amount or more. Stabilizes the dispersion of milk protein in acidic protein foods, lowers the viscosity of acidic protein foods, improves the texture of the product, and further increases the stabilizable pH range to above the isoelectric point. I learned that it could be expanded. The present invention has been completed based on such findings.
- the present invention provides an acidic protein food containing more than 0.4% by weight of low molecular weight pectin.
- pectin has a 5% solution at 25 ° C and the viscosity of a 5% solution is reduced to 150 mPa ⁇ s or less, and the acidic protein food is typically a beverage.
- the viscosity of the resulting beverage at 25 ° C. can be less than or equal to 1 OmPa ⁇ s.
- the present invention also provides a method for producing an acidic protein food comprising using a low molecular weight pectin in an amount of more than 0.4% by weight, and a method for producing an unproteinized pectin from a 0.4% by weight.
- a method for producing an acidic protein food comprising heating an acid protein food to which a large amount has been added at 100 ° C. or higher.
- the present invention further provides a stabilizer for acidic protein foods, comprising low-molecular-weight pectin as an active ingredient.
- the low molecular weight pectin used in the present invention can be obtained by any known chemical or physical treatment capable of reducing the degree of polymerization of pectin.
- treatment include acid hydrolysis treatment, ultrasonic treatment, gamma ray treatment, mechanical decomposition treatment by shearing, 3 desorption treatment with alkali, oxygen, chlorine, chlorite, hypochlorite, Oxidative degradation using an oxidizing agent such as hydrogen peroxide or a pentane reagent, or enzymatic or microbial degradation.
- pectin lyase, polygalacturonase, a combination of pectin esterase and polygalacturonase and the like can be mentioned.
- Raw materials of the low-molecular-weight pectin of the present invention include citrus fruits, lingo, karin, Origins such as root vegetables do not matter.
- Pectin obtained from citrus, lingo, carin, etc. especially those with a high methoxyl type with an esterification degree (DE value) of 50% or more, can be dispersed and stabilized over a wide range of low molecular weight degrees. It is preferable because it is effective for
- Thermal decomposition treatment is a preferred method for preparing low molecular weight pectin, which will be described in detail below.
- pectin is prepared by suspending the raw material, i.e., citrus fruit peel or lingo squeezed cake in water and adjusting the pH to 1 to 6, and then to 100 ° C or lower, preferably 75 to 75 ° C. Extraction under mechanical shear at a temperature of 85 ° C for a few minutes to several hours, preferably for 30 to 120 minutes. The thus extracted pectin is then separated and recovered from the suspension by removing the precipitate by centrifugation and filtering using Z or perlite, diatomaceous earth, cellulose or the like as an auxiliary.
- low molecular weight pectin is prepared.
- the resulting low molecular weight pectin may be sufficiently concentrated by ultrafiltration or evaporation before precipitation with an alcohol (or a metal salt) or before drying directly.
- the resulting low molecular weight pectin by thermal decomposition is then dried and powdered.
- the extraction of pectin is performed in a temperature range where pectin is decomposed, that is, 100 ° C. Usually under pressure conditions), preferably at a temperature of 100-130 ° C.
- the extraction time at this time is set so that the viscosity of the actuator falls within a predetermined range, and is appropriately determined depending on the processing temperature after confirmation by preliminary experiments or the like.
- the miniaturization of pectin is another step in industrial processes, such as It can be carried out directly by force or in each step such as concentration, precipitation, or pulverization performed after re-dissolution or re-suspension without solvent ⁇ S.
- the low-molecular-weight pectin of the present invention may be used in the form of an aqueous solution, or may be made into a powder by a method of adding alcohol to the treatment solution to precipitate the low-molecular-weight pectin, spray drying, or the like.
- the pectin-degrading enzyme used for preparing the low-molecular-weight pectin of the present invention is not particularly limited as long as it can degrade pectin and reduce the molecular weight.
- examples thereof include pectin lyase and polypectin.
- examples include gala-curonase, a combination of pectin esterase and polygalacturonase.
- the low molecular weight pectin in the present invention has a viscosity of 150 mPa ⁇ s or less when a 5% concentration aqueous solution is measured with a B-type viscometer (rotor No. 1, 60 rpm, 25 ° C.). It was decomposed to the extent shown.
- the low molecular weight pectin in the present invention preferably has a viscosity of 13 mPa-s or more in a 5% aqueous solution, more preferably 15 to 130 mPas, and further preferably 20 to 130 mPas. ⁇ 90 mPa ⁇ s.
- the viscosity of an ordinary 5% concentration aqueous solution of undegraded pectin is 200 mPa ⁇ s or more, and often 400 mPa ⁇ s or more, and these are dependent on chemical properties such as origin of pectin and DE value. It can change.
- the acid protein food When producing an acidic protein food using the low molecular weight pectin of the present invention, 0.4% by weight of the acid protein food was considered to be unsuitable with conventional undegraded pectin. May be added. When low molecular weight pectin is used, sufficient dispersion is obtained at 0.4% by weight or less. Stability cannot be obtained. Furthermore, the pH range that can be stabilized by adding it to an acidic milk beverage, preferably 0.5% by weight or more, and more preferably 0.7% by weight or more, is higher than the isoelectric point of protein. Spread to.
- the upper limit of the amount of addition is not particularly limited, but the product viscosity of the obtained acidic milk beverage does not exceed l OmP a-s so that the stickiness does not occur and the throat does not deteriorate. Therefore, it is preferable to use it at 5.0% by weight or less per acidic protein food.
- the decrease in product viscosity during the production of the acidic protein food of the present invention is caused by an amount of more than 0.4% by weight, preferably 0.5% by weight or more, more preferably 0% by weight in the acidic protein food. Achieved by heating at 100 ° C or more, especially retort heating, to acidic milk beverages stabilized by adding 7% by weight or more of undegraded or low molecular weight pectin. You. Since conventional acid milk drinks are in the acidic range, they do not need to be sterilized at 100 ° C or more, and when a large amount of pectin is added, the viscosity increases. More than wt% of pectin could not be added.
- the acidic protein food according to the present invention is an acidic food containing animal and plant proteins, and is used for beverages containing animal and plant proteins such as milk and soy milk, or citrus juice or other fruit juices, or organic acids such as citric acid and lactic acid.
- Acidic protein beverages made by adding an inorganic acid such as acid or phosphoric acid, acidic milk beverages made by acidifying dairy products, acidic ice creams and other ice creams containing dairy ingredients and fruit juices
- Acid desserts such as frozen yogurt, gelled foods, such as pudding and bavarois, to which acid juice is added, lactic acid bacteria beverages (including live bacteria and sterilized types), and fermented milk (solid or Liquid) and other acidic milk drinks.
- Animal and plant proteins include cow's milk, goat's milk, skim milk, soy milk, powdered whole milk powder, skim milk powder, sweetened milk added with sugar, concentrated milk concentrated, and calcium milk.
- Fermented milk refers to fermented milk obtained by sterilizing the above animal and plant proteins and then fermenting by adding a lactic acid bacterium starter. If desired, the fermented milk may be further powdered or added with sugar or the like.
- Pectin with a DE value of 71% (trade name “Pectin SM-478”, manufactured by San-Ei Gen FFI Co., Ltd.) 100 g is decomposed and dissolved in about 1800 g of demineralized water heated to 85 ° C, then 30 ° C After cooling to 2,000 g with desalinated water to make the total volume 2000 g, add an enzyme solution of pectin lyase (trade name “Pektolase LMj, manufactured by Grinstead Products”) l. Og, and stir for 2 hours. After 2 hours, the treated solution was immersed in a boiling water bath, the enzyme was inactivated, the solution was cooled, the evaporated water was corrected, and the insoluble material was removed by centrifugation.
- Pectin SM-478 manufactured by San-Ei Gen FFI Co., Ltd.
- the low molecular weight pectin solution was recovered, and the recovered sample was placed in a constant temperature water bath at 25 ° C for 60 minutes, and the viscosity was measured with a B-type viscometer (rotor No. 1, 60 rpm, 25 ° C). The viscosity was 58.
- OmPa ⁇ s The obtained low-molecular-weight pectin was used to prepare a formulation as shown in Table 1. Sex milk beverages were prepared and evaluated for their stability. The viscosity of 5% solution of undecomposed base cutin before enzymatic degradation was 279.
- An acidic milk beverage was prepared with the composition shown in Table 1 so that the total amount was 1000 g.
- the low molecular weight pectin prepared in a) should be 0.3 parts (0.3% based on the total amount of the acidic milk beverage), 0.5 parts (0.5%), and 0.7 parts (0.7%), respectively.
- a 50% citric acid solution was added dropwise to the milk drink containing the Kuching solution to adjust the pH of the product from 3.8 to 5.3 in 0.3 steps. After pH adjustment, the mixture was homogenized using a homogenizer at 150 kgf / cm 2 to complete a milk beverage. About the obtained acidic milk drink product, the viscosity was measured with a B-type viscometer (rotor No.
- An acidic milk beverage was prepared with the composition shown in Table 4 so that the total amount was 100 g. That is, the pectin was mixed in 0.7 parts each (0.7% based on the total amount of the acidic milk beverage), 50% citric acid solution was added dropwise, 11 was adjusted to 4.7, and a homogenizer was used. The product was homogenized at 150 kgf / cm 2 to obtain a product. The viscosity of the obtained acidic milk beverage product was measured using a B-type viscometer (No. 1, No. 1, 60 rpm, 25 ° C) and the condition was observed. In addition, 50 g of each acidic milk drink is filled in a retort bag, sterilized at 80 ° C for 20 minutes and 121 ° C for 10 minutes, and the condition is observed and the following items are measured. went.
- Milk protein precipitation rate (%) weight of precipitate Z weight of sample x 100
- Table 5 shows the viscosity of each acidic milk drink obtained and the acid milk drink after heat sterilization. Changes in the state of the ingredients and the rate of milk protein precipitation.
- lingo squeezed cake product name: Apple Fiber, Nichiro, 5% water
- 500 g of lingo squeezed water and 9500 g of water After the suspension was adjusted to 4.5, the mixture was heated at 120 ° C for 30 minutes to simultaneously extract and reduce the molecular weight of Pectin. After cooling, the mixture was centrifuged (100 g x 30 minutes) to separate into a supernatant and a precipitate. An equal weight of water was added to the separated precipitate, and the mixture was centrifuged again. After mixing with the solution, ethanol was added so that the alcohol concentration became 80%, and the precipitate was purified.
- the collected precipitate was lyophilized to low molecular weight pectin. Observation of the ability to stabilize acidic milk beverages at pH 4.7 using this low molecular weight pectin derived from apple juice cake in the same manner as in Example 2 showed that a good acid milk with a viscosity of 6.0 mPa's was obtained. was gotten. The viscosity of the obtained 5% solution of low molecular weight actin was 14.OmPa
- Table 1 The formulation shown in Table 1 was carried out in the same manner as in Example 1 except that a peptide with a DE value of 71% (trade name: Pectin SM-478, manufactured by San-Ei Gen FFI Co., Ltd.) was used. An acidic milk beverage was prepared and its stability was evaluated. The results of the evaluation are summarized in Table 6 below. Table 6
- the stability of the acidic milk beverage is improved as the amount of added protein is increased.However, the increase in viscosity is also observed at the same time. Gelation was also confirmed . However, if pectin is used as a stabilizer in an amount of 0.5 parts or more (0.5% based on the total amount of acidic milk beverage), the stabilized product must be subjected to retort sterilization at 121 ° C. By using this method, it was confirmed that the viscosity of the product could be reduced while maintaining a stable state.
- an acidic milk beverage using the low-molecular-weight pectin as an acidic milk beverage stabilizing composition in an amount of more than 0.4% by weight has an increased pH range in which it can be stabilized.
- the viscosity can be reduced, the texture of the throat and the like can be improved.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE60019133T DE60019133T2 (de) | 1999-08-27 | 2000-07-04 | Saure proteinische lebensmittel, verfahren zur herstellung derselben sowie stabilisatoren |
EP00940932A EP1206909B1 (en) | 1999-08-27 | 2000-07-04 | Acidic proteinous foods, process for producing the same and stabilizers |
US09/936,755 US6890578B1 (en) | 1999-08-27 | 2000-07-04 | Acidic protein foods, process for their production and stabilizer |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP24078799A JP3387457B2 (ja) | 1999-08-27 | 1999-08-27 | 酸性蛋白食品及びその製造法並びに安定化剤 |
JP11/240787 | 1999-08-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001015540A1 true WO2001015540A1 (fr) | 2001-03-08 |
Family
ID=17064698
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2000/004422 WO2001015540A1 (fr) | 1999-08-27 | 2000-07-04 | Aliments proteiques acides, leur procede de fabrication et stabilisateurs |
Country Status (6)
Country | Link |
---|---|
US (1) | US6890578B1 (ja) |
EP (1) | EP1206909B1 (ja) |
JP (1) | JP3387457B2 (ja) |
CN (1) | CN100364421C (ja) |
DE (1) | DE60019133T2 (ja) |
WO (1) | WO2001015540A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102161712A (zh) * | 2011-03-04 | 2011-08-24 | 重庆莱美药业股份有限公司 | 一种制备小分子果胶的方法 |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2850245B1 (fr) * | 2003-01-27 | 2007-03-23 | Pierre Jean Sestier | Base neutre destinee a la fabrication de glaces |
GB0319503D0 (en) * | 2003-08-19 | 2003-09-17 | Danisco | Process |
US7357955B2 (en) * | 2004-04-15 | 2008-04-15 | Solae, Llc | Acid beverage composition utilizing an aqueous protein component |
DK1765093T3 (da) * | 2004-05-07 | 2008-08-04 | Forskarpatent I Syd Ab | Vegetabilsk fedterstatning i ködprodukter |
JP4335120B2 (ja) | 2004-11-08 | 2009-09-30 | カゴメ株式会社 | 混合飲料の製造方法 |
EP1714562A1 (en) * | 2005-04-22 | 2006-10-25 | N.V. Nutricia | Process for drying uronic acid oligosaccharides |
JP2007259806A (ja) * | 2006-03-29 | 2007-10-11 | Taiyo Kagaku Co Ltd | 酸性乳飲料 |
ES2343073T3 (es) * | 2006-06-12 | 2010-07-22 | Nestec S.A. | Concentrados de leche estables al almacenamiento, para la preparacion de bebidas a base de leche acidificada. |
RU2445777C2 (ru) | 2006-06-12 | 2012-03-27 | Нестек С.А. | Стойкие в хранении молочные концентраты для приготовления подкисленных напитков на молочной основе |
US8435581B2 (en) * | 2006-11-29 | 2013-05-07 | Pepsico, Inc. | Food and beverage emulsifiers |
US20090022853A1 (en) * | 2007-07-16 | 2009-01-22 | Conopco, Inc., D/B/A Unilever | Beverage |
CN102711511A (zh) | 2010-01-22 | 2012-10-03 | 荷兰联合利华有限公司 | 制造热处理过的含大豆蛋白的酸性饮料的方法和由其获得的产品 |
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
DK3578054T3 (da) | 2013-02-15 | 2021-05-31 | Pepsico Inc | Fremstilling og inkorporering af biprodukter til drikke for at forbedre næringsværdi og sensoriske egenskaber |
WO2016110803A1 (en) * | 2015-01-05 | 2016-07-14 | Nestec S. A. | Smooth, shelf-stable product and methods of producing same |
JP2018201504A (ja) * | 2017-06-02 | 2018-12-27 | 三栄源エフ・エフ・アイ株式会社 | 酸性殺菌タンパク質含有飲食品、酸性殺菌タンパク質含有飲食品の製造方法、酸性殺菌タンパク質含有飲食品の凝集抑制方法、酸性殺菌タンパク質含有飲食品の流通方法及び酸性殺菌タンパク質含有飲食品の保存方法 |
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JPH03201943A (ja) * | 1989-12-28 | 1991-09-03 | Kanebo Ltd | 酸性乳食品の製法 |
EP0709033A1 (en) * | 1994-10-17 | 1996-05-01 | Kabushiki Kaisha Yakult Honsha | Method for producing calcium enriched fermented milk and fermented milk drink and the products |
GB2311024A (en) * | 1996-03-15 | 1997-09-17 | Systems Bio Ind | Depolymerised pectins |
JPH10313781A (ja) * | 1997-05-22 | 1998-12-02 | Kao Corp | 酸性乳飲料の製造方法 |
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JP3201812B2 (ja) | 1992-01-20 | 2001-08-27 | 日本たばこ産業株式会社 | 低分子ペクチン及びこれを配合してなる飲食品 |
DK0552728T3 (da) * | 1992-01-20 | 1999-11-15 | Japan Tobacco Inc | Hidtil ukendt pectinase |
US5409725A (en) * | 1992-06-23 | 1995-04-25 | Philip Connolly | Methods for stabilizing proteins in an acid pH environment and related compositions |
US5498702A (en) * | 1993-12-16 | 1996-03-12 | California Natural Products | Treated pectinic acid process and product |
CN1105350A (zh) * | 1994-01-13 | 1995-07-19 | 冶金工业部长沙矿冶研究院 | 廉价硝酸基液体***及其制造方法 |
JP3009585B2 (ja) | 1994-03-31 | 2000-02-14 | オルガノ株式会社 | 酸性乳飲料安定化組成物および酸性乳飲料 |
GB9514438D0 (en) * | 1995-07-14 | 1995-09-13 | Danisco | Stabilisation process and an enzyme for use in such a process |
JP3351343B2 (ja) * | 1998-05-22 | 2002-11-25 | 不二製油株式会社 | 酸性蛋白食品及びその製造法 |
FR2789267B1 (fr) * | 1999-02-08 | 2001-06-29 | Gervais Danone Sa | Boisson lactee et carbonatee et son procede de preparation |
US6143337A (en) * | 1999-04-30 | 2000-11-07 | The United States Of America As Represented By The Secretary Of Agriculture | Extraction of pectin by microwave heating under pressure |
-
1999
- 1999-08-27 JP JP24078799A patent/JP3387457B2/ja not_active Expired - Fee Related
-
2000
- 2000-07-04 EP EP00940932A patent/EP1206909B1/en not_active Revoked
- 2000-07-04 US US09/936,755 patent/US6890578B1/en not_active Expired - Fee Related
- 2000-07-04 WO PCT/JP2000/004422 patent/WO2001015540A1/ja active IP Right Grant
- 2000-07-04 CN CNB00806105XA patent/CN100364421C/zh not_active Expired - Fee Related
- 2000-07-04 DE DE60019133T patent/DE60019133T2/de not_active Revoked
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH03201943A (ja) * | 1989-12-28 | 1991-09-03 | Kanebo Ltd | 酸性乳食品の製法 |
EP0709033A1 (en) * | 1994-10-17 | 1996-05-01 | Kabushiki Kaisha Yakult Honsha | Method for producing calcium enriched fermented milk and fermented milk drink and the products |
GB2311024A (en) * | 1996-03-15 | 1997-09-17 | Systems Bio Ind | Depolymerised pectins |
JPH10313781A (ja) * | 1997-05-22 | 1998-12-02 | Kao Corp | 酸性乳飲料の製造方法 |
Non-Patent Citations (1)
Title |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102161712A (zh) * | 2011-03-04 | 2011-08-24 | 重庆莱美药业股份有限公司 | 一种制备小分子果胶的方法 |
CN102161712B (zh) * | 2011-03-04 | 2013-05-01 | 重庆莱美药业股份有限公司 | 一种制备小分子果胶的方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1346238A (zh) | 2002-04-24 |
JP2001061409A (ja) | 2001-03-13 |
US6890578B1 (en) | 2005-05-10 |
JP3387457B2 (ja) | 2003-03-17 |
EP1206909B1 (en) | 2005-03-30 |
EP1206909A1 (en) | 2002-05-22 |
DE60019133T2 (de) | 2006-02-09 |
EP1206909A4 (en) | 2002-12-04 |
CN100364421C (zh) | 2008-01-30 |
DE60019133D1 (de) | 2005-05-04 |
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