Pectin-containing acidic milk beverage and production method thereof
OwnerMasatoshi Nakano, Daichi Nihei +4inventors
InventorsMasatoshi Nakano, Daichi Nihei, Yukiko Kobayashi, Claus Rolin, Soko Ushiyama, Hiroyuki Mamiya
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Abstract
An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.
Claims6
An acid milk beverage, comprising:
- an acid milk beverage base;
- and
- a pectin obtained by an aqueous extraction from a plant material at a temperature of 50 to 90° C., a pH of 1 to 3 and a time of from 3 to 12 hours;
- wherein
- a pH of the acid milk beverage is from 3.5 to 4.2,
- a solids-not-fat content of the acid milk beverage is from 3 to 4% by mass,
- carboxyl groups of the extracted pectin are randomly arranged on the pectin backbone,
- an intrinsic viscosity of the extracted pectin is from 5.9 dl/g to 8.5 dl/g,
- a degree of esterification of the extracted pectin is from 74% to 80%, and
- a calcium reactivity of the extracted pectin is from 40 to 110 cp.
A method for producing an acid milk beverage, the method comprising:
- adding an extracted pectin to an acid milk beverage base;
- wherein
- a pH of the acid milk beverage is from 3.5 to 4.2,
- the beverage has a solids-not-fat content of 3 to 4% by mass,
- carboxyl groups of the pectin are randomly arranged along the pectin backbone,
- the extracted pectin is obtained by an aqueous extraction from a plant material at a temperature of 50 to 90° C., a pH of 1 to 3 and a time of from 3 to 12 hours,
- an intrinsic viscosity of the extracted pectin is from 5.9 dl/g to 8.5 dl/g,
- a degree of esterification of the extracted pectin is from 74% to 80%, and
- a calcium reactivity of the extracted pectin is from 40 to 110 cp.
A method for stabilizing an acid milk beverage, the method comprising:
- adding 0.2 to 0.35% (w/v) based on the stabilized acid milk beverage of an extracted pectin to an acid milk beverage base;
- wherein
- a pH of the acid milk beverage is from 3.5 to 4.2,
- the beverage has a solids-not-fat content of 3 to 4% by mass,
- carboxyl groups of the pectin are randomly arranged along the pectin backbone,
- the extracted pectin is obtained by an aqueous extraction from a plant material at a temperature of 50 to 90° C. a pH of 1 to 3 and a time of from 3 to 12 hours,
- an intrinsic viscosity of the extracted pectin is from 5.9 dl/g to 8.5 dl/g,
- a degree of esterification of the extracted pectin is from 74% to 80%, and
- a calcium reactivity of the extracted pectin is from 40 to 110 cp.
Dependencies are inferred from the claim text.