JP2017055750A - Production method of weakly acidic gelatinous milk processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a weakly acidic gelatinous milk processed product containing a milk component, having suppressed aggregation of protein, excellent in flavor and texture, and having stable quality or physical property.SOLUTION: A production method of a weakly acidic gelatinous milk processed product includes steps for: blending citrate into raw material liquid containing a milk component; adjusting pH of the raw material liquid to be weakly acidic; and sterilizing the raw material liquid; in which, since a weight ratio of fat/protein in the raw material liquid is 3.0 or higher, aggregation of protein can be suppressed in a process of production.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a weakly acidic gel-like dairy product. More specifically, the present invention relates to a weakly acidic gel-like product in which protein aggregation is suppressed, flavor and texture are good, and quality and physical properties are stable. The present invention relates to a method for producing a milk product.

  Examples of weakly acidic (for example, pH region = 5.1 to 6.5) gelled milk processed products include processed chilled milk products having a flavor such as fruit, coffee, yogurt and cheese. Such a weakly acidic gel-like dairy product is weakly acidic and therefore has a suitable acidity, and has a natural milk flavor with a good balance between acidity and sweetness.

  However, generally, in a weakly acidic gel-like dairy product containing milk components such as milk protein, milk protein significantly aggregates during the production process, for example, when heat-sterilized in a weakly acidic pH environment. There was a problem such as. Therefore, generally, acidic (pH range = 4.5 or less) and neutral (pH range = 6.6 to 7.3) gelled dairy products have been commercially stable, while weakly acidic The gel-like dairy product has not been stably produced commercially.

  In order to increase the heat stability of milk protein in the method of manufacturing weakly acidic dairy products, Cited Document 1 states that the fat content is 4 times or more and the phosphate content is 0.24 or more. It is disclosed that the mixed raw material contained is heat treated. By this method, the thermal stability of milk protein can be increased. However, this method is difficult to apply to a milk processed product with a small amount of fat, and the flavor has to be improved because of the large amount of phosphate added.

  Further, cited document 2 discloses that carrageenan used as a stabilizer having a protein protecting action is added in order to suppress the formation of aggregates in the weakly acidic region of the protein-containing gel-like food or drink. Here, in a weakly acidic dairy product, if the protein concentration is as low as about 1% by weight, the raw material liquid is sterilized by ultra-high temperature (UHT) by adding carrageenan as described in Cited Document 2 ( It is also possible to suppress protein aggregation even when heat sterilization is performed at about 130 to 140 ° C. for several seconds. However, a weakly acidic dairy product generally requires a protein concentration of more than about 2% by weight in order to impart a taste and richness like ordinary pudding. For weakly acidic dairy foods with a protein concentration of more than about 2% by weight, even when carrageenan is added, the raw material liquid is heat sterilized by ultra-high temperature (UHT) sterilization (about 130-140 ° C, several seconds), etc. There is a high risk of protein aggregation.

JP 2005-073576 JP 2013-215148 A

  As described above, in the conventional method, protein aggregation during the production process is performed in a weakly acidic gelled dairy product having a low fat content or a weakly acidic gelled dairy product having a protein concentration exceeding about 2% by weight. It is difficult to suppress. Therefore, the conventional method cannot secure the stable quality of the weakly acidic gelled milk processed product.

  If a milk-like product such as a weakly acidic chilled dessert containing milk components such as milk protein can be produced commercially and stably, the sourness is moderate and the natural milky flavored gel has a good balance between sourness and sweetness. Milk processed products can be provided. For example, a gel-like dairy product having good compatibility with flavors such as fruit, coffee, yogurt and cheese can be provided.

  An object of the present invention is to provide a method for producing a weakly acidic gel-like dairy product containing a milk component, in which protein aggregation is suppressed, flavor and texture are good, and quality and physical properties are stable. .

  The present inventors have intensively studied to solve the above problems, and found that protein aggregation can be suppressed by blending citrate and adjusting the ratio of fat to protein to a predetermined ratio. . The present inventors have completed the present invention based on these findings.

  That is, the present invention includes a step of blending citrate into a raw material solution containing milk components, a step of adjusting the pH of the raw material solution to weak acid, and a step of sterilizing the raw material solution, Provided is a method for producing a weakly acidic gelled milk processed product having a / protein weight ratio of 3.0 or more.

  Moreover, this invention provides the manufacturing method of a weak acidic gel-like dairy product which further includes the process of homogenizing a raw material liquid in the said manufacturing method.

  The present invention also provides a weakly acidic gel-like dairy product comprising a milk component and citrate and having a fat / protein weight ratio of 3.0 or more.

  The present invention also provides a weakly acid gel milk product produced by the above production method.

  The present invention also includes a step of blending citrate into a raw material liquid containing milk components, a step of adjusting the pH of the raw material liquid to weak acid, and a step of sterilizing the raw material liquid, Provided is a method for suppressing protein aggregation in a weakly acidic gel-like dairy product having a protein weight ratio of 3.0 or more.

  According to the present invention, protein aggregation can be suppressed in the production process of a weakly acidic gel-like dairy product, so that the flavor and texture are good and the quality and physical properties are stable. Milk products can be produced.

[Method for producing weakly acidic gelled milk product]
In one embodiment of the present invention, a method for producing a weakly acidic gel-like dairy product includes a step of blending citrate into a raw material liquid containing a milk component, a step of adjusting the pH of the raw material liquid to weak acidity, The fat / protein weight ratio in the raw material liquid is 3.0 or more.

  In the present specification, “weakly acidic” means that the pH is in the range of isoelectric point to neutrality of milk, for example, pH is 5.1 to 6.5. As used herein, “gel-like processed milk product” refers to a gel-like processed product made mainly from raw milk, milk or dairy products, and includes semi-solid or solid products such as pudding and jelly. . The weakly acidic gel-like dairy product of the present invention includes chilled type products having a flavor such as fruit, coffee, yogurt and cheese.

  The method for producing a weakly acid gel milk product according to the present invention includes a step of blending citrate into a raw material liquid containing a milk component.

  In the present specification, the “raw material liquid” is a composition that is a raw material for a weakly acidic gelled milk processed product, and includes a milk component. Milk components include, for example, raw milk, cow milk, skim milk, whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, sweetened condensed milk, sweetened skimmed condensed milk, sugar free condensed milk, sugar free skimmed condensed milk, whey , Whey powder, desalted whey, desalted whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, milk protein concentrate (MPC), casein, sodium Caseinate, calcium caseinate, cream, fermented cream, compound cream, cream powder, butter, fermented butter, buttermilk, buttermilk powder, butter oil and the like. The raw material liquid may contain two or more milk components.

  In the present invention, the weight ratio of fat / protein in the raw material solution may be 3.0 or more, preferably 3.3 or more, more preferably 3.5 or more. The weight ratio of fat / protein in the raw material liquid is preferably 20 or less, more preferably 10 or less. In this specification, “weight ratio of fat / protein” represents a ratio of the weight of fat contained in the raw material liquid / the weight of protein contained in the raw material liquid. When the weight ratio of fat / protein is in the above-described range, protein aggregation can be effectively suppressed in the process of producing a weakly acidic gelled milk product.

  As the citrate, for example, trisodium citrate, tripotassium citrate, calcium citrate, iron citrate and sodium iron citrate can be used, and trisodium citrate is preferable.

  In the present invention, the weight ratio of protein / citrate in the raw material solution is not particularly limited, but may be, for example, 20 or less, preferably 16 or less, more preferably 12.5 or less. The weight ratio of protein / citrate in the raw material solution is not particularly limited, but is preferably 1 or more, more preferably 5 or more. In the present specification, the “weight ratio of protein / citrate” represents the ratio of the weight of protein contained in the raw material solution / the weight of citrate added to the raw material solution. If the weight ratio of protein / citrate is in the above-mentioned range, protein aggregation can be more effectively suppressed in the process of producing a weakly acidic gelled milk product. The amount of citrate added may be, for example, 0.15 parts by weight or more and 1.0 part by weight or less, preferably 0.15 parts by weight or more and 0.5 parts by weight or less.

  The citrate may be blended in the raw material liquid simultaneously with other components contained in the raw material liquid, or may be blended alone in the raw material liquid before or after the other components are blended.

  The method for producing a weakly acidic gelled milk processed product of the present invention may further include a step of blending a gelling agent into the raw material liquid. The step of blending the gelling agent into the raw material liquid may be performed either before the step of blending citrate, after the step of blending citrate, and at the same time as the step of blending citrate. The gelling agent may be blended in the raw material liquid simultaneously with other components contained in the raw material liquid, or may be blended alone in the raw material liquid before or after the other components are blended. As the gelling agent, for example, gelatin and agar can be used.

  The raw material liquid may further contain, for example, water, lipids, proteins, saccharides, polysaccharides, flavor components, fragrances, pigments, minerals (salts), vitamins, thickeners, and other food additives.

  In the production method of the present invention, a protein stabilizer other than citrate may not be added to the raw material solution. For example, in the production method of the present invention, a thickener such as carrageenan may not be added to the raw material liquid. When the production method of the present invention is used, protein aggregation can be suppressed even when a protein stabilizer other than citrate is not used.

  The method for producing a weakly acidic gel milk product of the present invention also includes a step of adjusting the pH of the raw material liquid to weakly acidic. The step of adjusting the pH of the raw material solution to slightly acidic may be performed either before the step of adding citrate and after the step of adding citrate, but in order to adjust the pH more accurately, Preferably, it can be performed after the step of blending citrate. As a method of adjusting the pH of the raw material liquid to weak acidity, for example, a method of adjusting the acidity to weak acidity by mixing acidic materials can be used. The acidic material may be a pH adjuster such as, for example, citric acid, succinic acid, gluconic acid, tartaric acid and lactic acid. The acidic material may also be a flavor component that exhibits acidity, for example, fruit juices such as strawberries, grapes, pineapples, apples, citrus fruits, berries, bananas and mangos; coffee, cocoa, tea, matcha tea and green tea Teas; vegetable juices such as tomatoes, carrots and spinach; and extracts and flavors of the fruit juices, teas and vegetable juices described above.

  The method for producing a weakly acidic gel milk product of the present invention also includes a step of sterilizing the raw material liquid. The process of sterilizing the raw material liquid is performed before the step of blending the citrate, after the step of blending the citrate, before the step of adjusting the pH of the raw material liquid to weakly acidic, and the pH of the raw material liquid being weakly acidic. Although it may be performed after any of the adjusting steps, from the viewpoint of reducing labor, it can be preferably performed after the step of blending citrate and the step of adjusting the pH of the raw material liquid to weak acidity. Although it does not specifically limit as a method of sterilizing a raw material liquid, For example, the method of heat-sterilization, the method of high-pressure sterilization, etc. can be utilized. In the case of heat sterilization, it can be heat sterilized by a method and equipment normally used in the food field, for example, low temperature hold sterilization method (LTLT), high temperature hold sterilization method (HTLT), high temperature short time sterilization method (HTST). ) And ultra-high temperature flash sterilization (UHT). In the case of heat sterilization, for example, an indirect heating type sterilizer (plate type sterilizer, tube type sterilizer, etc.), a direct heating type sterilizer (steam injection type sterilizer, steam infusion type sterilizer, etc.), Equipment such as an electric heating type sterilizer, a retort sterilizer, a tank with agitation / temperature control function and a tank with agitation / temperature adjustment / decompression / homogenization function can be used. The temperature and time for sterilizing the raw milk can be set as appropriate.

  The production method of the present invention may further include a step of homogenizing the raw material liquid. In the present specification, “homogenizing the raw material liquid” means finely pulverizing (miniaturizing) particles composed of proteins and / or lipids contained in the raw material liquid. The step of homogenizing the raw material liquid is performed, for example, before the step of blending the citrate, after the step of blending the citrate, before the step of adjusting the pH of the raw material liquid to weakly acidic, After the step of adjusting to weak acidity, it may be performed either before the step of sterilizing the raw material solution or after the step of sterilizing the raw material solution. From the standpoint of simplifying the manufacturing process by reducing labor, the step of homogenizing the raw material liquid can be preferably performed before (immediately before) the step of sterilizing the raw material liquid. In the step of homogenizing the raw material liquid, a method and equipment usually used in the food field can be used. For example, a homomixer (emulsifier), a homogenizer (homogeneous machine), a homodisper, and stirring, temperature control, reduced pressure, Equipment such as a tank with a homogenizing function can be used.

  The production method of the present invention may further include a step of filling the container with the raw material liquid or the produced weakly acidic gel milk product. The step of filling the container may be performed either before the step of sterilizing the raw material liquid or after the step of sterilizing the raw material solution, but from the viewpoint of the efficiency of heating history, preferably the step of sterilizing the raw material solution Can be done later. In addition, a container can be a container generally used in manufacture of weakly acidic gel-like dairy products (dessert), for example, using containers made of plastic, glass, metal, paper, etc. Can do. Since the weakly acidic gel milk product contains milk, a container having low light permeability can be preferably used from the viewpoint of maintaining the flavor.

[Weakly acidic gelled milk product]
The present invention also provides a weakly acid gel milk product. The weakly acidic gel milk product of the present invention contains a milk component and citrate. As a milk component and a citrate, what was illustrated in description of the manufacturing method of the weak acid gel-like milk processed goods mentioned above can be used.

  In the weakly acidic gelled milk product of the present invention, the fat / protein weight ratio may be 3.0 or more, preferably 3.3 or more, more preferably 3.5 or more. The weight ratio of fat / protein is not particularly limited, but is preferably 20 or less, more preferably 10 or less. When the weight ratio of fat / protein is in the above-described range, protein aggregation can be effectively suppressed in the process of producing a weakly acidic gelled milk product.

  In the weakly acid gel processed milk product of the present invention, the weight ratio of protein / citrate is not particularly limited, but may be, for example, 20 or less, preferably 18 or less, more preferably 16 or less, and still more preferably Is 13 or less. The weight ratio of protein / citrate is not particularly limited, but is preferably 1 or more, more preferably 5 or more. When the weight ratio of protein / citrate is in such a range, protein aggregation can be more effectively suppressed in the process of producing a weakly acidic gelled milk product. The amount of citrate added may be, for example, 0.15 parts by weight or more and 1.0 part by weight or less, preferably 0.15 parts by weight or more and 0.5 parts by weight or less.

  The weakly acidic gelled milk product of the present invention may further contain a gelling agent. As a gelling agent, what was illustrated in description of the manufacturing method of the weak acid gel-like milk processed goods mentioned above can be used. Further, the weakly acidic gel milk product of the present invention further includes, for example, water, lipids, proteins, saccharides, polysaccharides, flavor components, fragrances, pigments, minerals (salts), vitamins and other food additives. Etc. may be included.

  The present invention also provides a weakly acidic gel-like dairy product comprising a milk component and citrate, having a fat / protein weight ratio of 3 or more, and suppressing protein aggregation. In the present specification, “protein aggregation is suppressed” means that the aggregate is not observed when visually observed and the appearance is good.

  The weakly acid gelled milk product of the present invention can be in a container-packed form. The container can be a container that is generally used in a weakly acidic gel milk product (dessert). For example, plastic, glass, metal, and paper containers can be used.

  The weakly acid gel milk product of the present invention can be produced by the above-described method for producing a weak acid gel milk product of the present invention. That is, the weakly acidic gel-like dairy product of the present invention includes a step of blending citrate into a raw material liquid containing milk components, a step of adjusting the pH of the raw material liquid to weak acid, and a step of sterilizing the raw material liquid And the weight ratio of fat / protein in the raw material liquid is 3.0 or more, and can be produced by a method for producing a weakly acidic gelled milk product.

[Method for inhibiting protein aggregation]
The present invention also provides a method for suppressing protein aggregation in a weakly acidic gelled milk product. The method for suppressing protein aggregation of the present invention includes a step of blending citrate into a raw material liquid containing a milk component. In addition, the method for suppressing protein aggregation of the present invention includes a step of adjusting the pH of the raw material liquid to weak acidity. Moreover, the method for suppressing protein aggregation of the present invention includes a step of sterilizing the raw material liquid. In the method for inhibiting protein aggregation of the present invention, the weight ratio of fat / protein in the raw material liquid is 3.0 or more. The method for suppressing protein aggregation of the present invention may further include a step of homogenizing the raw material liquid. The step of blending the citrate, the step of adjusting the pH of the raw material solution to weak acid, the step of sterilizing the raw material solution and the step of homogenizing the raw material solution should be performed as described above in the description of the production method of the present invention. Can do.

  As used herein, “suppressing protein aggregation” refers to inhibiting protein aggregation, coagulation, or precipitation. Further, “suppressing protein aggregation” can be rephrased as “suppressing scorching etc.” in a heating step such as sterilization.

  According to the method for suppressing protein aggregation of the present invention, protein aggregation can be suppressed in the production process of a weakly acidic gel-like dairy product, so that flavor and texture are good, and quality and physical properties are excellent. A stable, weakly acid gel milk product can be provided.

  Hereinafter, examples will be shown and the embodiment of the present invention will be described in more detail. However, the present invention is not limited to the following examples.

[Heat resistance test]
In each example, the heat resistance test (thermal stability test) was performed by the following method.

  Sample (chilled dessert raw material solution): 5 ml was poured into a special vial (capacity: 20 ml) and sealed, and then this special vial was immersed in an oil bath (temperature: 130 ° C.). Hold with shaking for minutes. Then, the state of aggregation was visually confirmed, and when the aggregation was not observed, it was evaluated as “good”, and when the aggregation was observed, it was evaluated as “bad”.

Example 1
(Preparation of raw material liquid)
A raw acid solution 1-1 to a raw material solution 1-4 of a weakly acidic chilled dessert (gelled processed milk product) were prepared (Experimental Section 1-1 to Experimental Section 1-4). Table 1 shows the blending ratio of the raw material liquid 1-1 to the raw material liquid 1-4.

  Specifically, first, in Experiment Group 1-1, milk; 70 parts by weight and water; 21.68 parts by weight were mixed and heated to about 40 ° C., and in Experiment Group 1-2, milk; 70 parts by weight 21.58 parts by weight and water were mixed and heated to about 40 ° C., and in experimental section 1-3, milk; 70 parts by weight and water; 21.48 parts by weight were mixed and heated to about 40 ° C. In Experimental Group 1-4, 70 parts by weight of milk and 21.38 parts by weight of water were mixed and heated to about 40 ° C. Next, sugar; 6 parts by weight, agar; 0.32 parts by weight, dextrin; 1.8 parts by weight and carrageenan; 0.06 parts by weight were mixed in all of Experimental Groups 1-1 to 1-4. Furthermore, in Experiment Group 1-2, 0.1 parts by weight of tri-citrate: 0.1 part by weight, in Experiment Group 1-3, mixed with 3 parts of Na-citrate; Na; 0.3 part by weight was mixed.

  Thereafter, in Experimental Groups 1-1 to 1-4, the required amount of citric acid aqueous solution (10% by weight) was used to adjust the pH to 5.5. Next, after heating to about 60 ° C., pre-emulsification with a homomixer (7000 rpm, 5 minutes), homogenization with a homogenizer (15 MPa), and a weakly acidic chilled dessert raw liquid 1-1 to raw liquid 1 4 was prepared.

  Here, experimental section 1-1 (raw material liquid 1-1) is a comparative example using a conventional method of adding carrageenan as described in JP-A-2013-215148 (Patent Document 2). Experiment Group 1-2 (Raw Material 1-2), Experiment Group 1-3 (Raw Material 1-3), Experiment Group 1-4 (Raw Material 1-4) The weight ratios were 24.5, 12.25, and 8.17, respectively.

(Heat resistance test)
A heat resistance test (thermal stability test) was performed on the raw acid solution 1-1 (experiment group 1-1) to the raw material liquid 1-4 (experiment group 1-4) of the weakly acidic chilled dessert. The results of the heat resistance test are shown in Table 2.

  As a result of the heat resistance test, agglomeration was observed in Experiment Group 1-1 (Raw Material 1-1) and Experiment Group 1-2 (Raw Material 1-2) ("Poor"). On the other hand, in Experimental Group 1-3 (Raw Material 1-3) and Experimental Group 1-4 (Raw Material 1-4), no aggregation was observed (“good”).

  From these results, when the protein derived from milk was 2 parts by weight or more, protein aggregation could not be suppressed by the conventional method of adding carrageenan. On the other hand, it was confirmed that a weakly acidic chilled dessert with stable quality and physical properties can be produced even when the milk-derived protein is 2 parts by weight or more when tri-Na citrate is blended.

(Example 2)
(Preparation of raw material liquid)
Raw material liquid 2-1 to raw material liquid 2-4 of weakly acid chilled dessert (gel-like milk processed product) were prepared (Experimental Section 2-1 to Experimental Section 2-4). Table 3 shows the mixing ratio of the raw material liquid 2-1 to the raw material liquid 2-4.

  Specifically, in all experimental groups 2-1 to 2-4, milk; 50 parts by weight and water; 41.48 parts by weight were mixed and heated to about 40 ° C. Subsequently, 6 parts by weight of sugar, agar: 0.32 parts by weight, dextrin: 1.8 parts by weight, carrageenan; 0.06 parts by weight and tri-Na citrate; 0.2 parts by weight were mixed.

  Thereafter, in all of experimental groups 2-1 to 2-4, the required amount of citric acid aqueous solution (10% by weight) was used, and in experimental group 2-1, the pH was adjusted to 6.0. In pH 2, the pH was adjusted to 5.6, in Experimental Group 2-3, the pH was adjusted to 5.3, and in Experimental Zone 2-4, the pH was adjusted to 5.0. Next, after heating to about 60 ° C., pre-emulsification with a homomixer (7000 rpm, 5 minutes), homogenization with a homogenizer (15 MPa), raw acid liquid 2-1 to raw liquid 2- 4 was prepared.

  Here, in Experimental Group 2-1 (Raw Material 2-1) to Experimental Group 2-4 (Raw Material 2-4), the weight ratio of milk-derived protein / tri-Na citrate was 8.75.

(Heat resistance test)
A heat resistance test (thermal stability test) was performed on the raw acid solution 2-1 (experiment group 2-1) to the raw material liquid 2-4 (experiment group 2-4) of the weakly acidic chilled dessert. The results of the heat resistance test are shown in Table 4.

  As a result of the heat resistance test, agglomeration was observed in Experimental Zone 2-1 (Raw Material Liquid 2-1), Experimental Zone 2-2 (Raw Material Liquid 2-2), and Experimental Zone 2-3 (Raw Material Liquid 2-3). None (“good”). On the other hand, in experimental group 2-4 (raw material liquid 2-4), aggregation was observed ("bad").

  From these results, it was confirmed that a weakly acidic chilled dessert with stable quality and physical properties can be produced in the pH range of about 5.2 to 6.0 when tri-Na citrate is added.

Example 3
(Preparation of raw material liquid)
Raw material liquid 3-1 to raw material liquid 3-4 of weakly acidic chilled dessert (gel-like milk processed product) were prepared (Experimental Section 3-1 to Experimental Section 3-4). Table 5 shows the blending ratio of the raw material liquid 3-1 to the raw material liquid 3-4.

  Specifically, first, in Experiment Group 3-1, water: 76.3 parts by weight was heated to about 40 ° C, and in Experiment Group 3-2, water: 72.1 parts by weight were heated to about 40 ° C. In Section 3-3, 68.4 parts by weight of water was heated to about 40 ° C., and in Section 3-4, 64.6 parts by weight of water was heated to about 40 ° C. Next, in experimental group 3-1, skim milk powder; 5.6 parts by weight and cream; 6.5 parts by weight were mixed; in experimental group 3-2, skim milk powder; 5.3 parts by weight and cream; 11.0 parts by weight were mixed; In 3-3, skim milk powder: 5.0 parts by weight and cream: 15.0 parts by weight were mixed, and in Experiment Group 3-4, skim milk powder: 4.8 parts by weight and cream: 19.0 parts by weight were mixed. Furthermore, sugar; 11 parts by weight, agar; 0.3 parts by weight, and trisodium citrate; 0.3 parts by weight were mixed in all of experimental groups 3-1 to 3-4.

  Thereafter, in Experimental Groups 3-1 to 3-4, the required amount of citric acid aqueous solution (10 wt%) was used to adjust the pH to 5.5. Next, after heating to about 60 ° C., pre-emulsification with a homomixer (7000 rpm, 5 minutes), homogenization with a homogenizer (15 MPa), and a raw acid solution 3-1 to 3- 4 was prepared.

  Here, experimental section 3-1 (raw material liquid 3-1), experimental section 3-2 (raw material liquid 3-2), experimental section 3-3 (raw material liquid 3-3), experimental section 3-4 (raw material liquid) In 3-4), the fat / protein weight ratios were 1.53, 2.58, 3.55, and 4.46, respectively.

(Heat resistance test)
A heat resistance test (thermal stability test) was performed on the raw acid solution 3-1 (experiment group 3-1) to the raw material liquid 3-4 (experiment group 3-4) of the weakly acidic chilled dessert. The results of the heat resistance test are shown in Table 6.

  As a result of the heat resistance test, agglomeration was observed in Experiment Group 3-1 (Raw Material Solution 3-1) and Experiment Group 3-2 (Raw Material Solution 3-2) (“Poor”). On the other hand, no aggregation was observed in Experimental Group 3-3 (Raw Material 3-3) and Experimental Group 3-4 (Raw Material 3-4) (“Good”).

  From these results, when the milk-derived protein is about 2 parts by weight and the tri-Na citrate is about 0.30 parts by weight, the protein does not aggregate when the fat / protein weight ratio is about 3.0 or more, It was confirmed that weakly acidic chilled desserts with stable quality and physical properties can be produced.

  Since the present invention can produce a weakly acidic gel-like dairy product containing milk components, in which aggregation of proteins is suppressed, flavor and texture are good, and quality and physical properties are stable, various weakly acidic gels can be produced. It can be suitably used for the production of processed milk products.

Claims (6)

Adding citrate to a raw material liquid containing milk components;
Adjusting the pH of the raw material liquid to weak acidity;
Sterilizing the raw material liquid,
A method for producing a weakly acidic gelled milk product, wherein the fat / protein weight ratio in the raw material liquid is 3.0 or more.   2. The method for producing a weakly acidic gelled milk product according to claim 1, further comprising a step of homogenizing the raw material liquid.   A weakly acidic gel-like dairy product comprising a milk component and citrate and having a fat / protein weight ratio of 3.0 or more.   4. The weakly acid gelled milk product according to claim 3, which is packed in a container.   5. The weakly acidic gelled dairy product according to claim 3 or 4 produced by the production method according to claim 1 or 2. Adding citrate to a raw material liquid containing milk components;
Adjusting the pH of the raw material liquid to weak acidity;
Sterilizing the raw material liquid,
A method for suppressing protein aggregation in a weakly acidic gel-like dairy product, wherein the fat / protein weight ratio in the raw material liquid is 3.0 or more.