JP2002078447A - Milk beverage packed in transparent container - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk beverage packed in a transparent container preventing or suppressing a quality deterioration of milk under light to keep stable for a long period. SOLUTION: This milk beverage packed in an optically transparent container is obtained by combinedly adding a tocopherol or its derivative, and an ascorbic acid or its derivative, and/or a carotenoid to the milk beverage, or by combinedly adding the above-mentioned components and trehalose to the milk beverage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk beverage filled in a light-transmitting container. More specifically, the present invention relates to a method for preparing a milk beverage filled in a light-permeable container having excellent storage stability, in which deterioration of flavor or nutritional components due to light during storage is suppressed.

[0002]

2. Description of the Related Art A beverage filled in a light-transmitting container is different from a beverage filled in a light-impermeable container such as a can-filled beverage, in that the contents are visible in an unopened state. It gives consumers a sense of security in terms of quality, and has the effect of increasing purchase willingness.

However, in beverages filled in these light-transmitting containers, since the containers transmit light, the beverage, which is a filling material, is irradiated with light. This may cause quality problems such as decomposition and reduction of nutrients, or deterioration of flavor. In particular, acidic milk drinks, drinks containing milk components such as coffee milk or tea ole are significantly deteriorated in flavor due to storage under light irradiation conditions. It is said that riboflavin contained in milk is excited by light irradiation and promotes oxidation of proteins and lipids as milk components, resulting in deterioration of flavor. In addition, the lactic acid bacteria beverage has a problem that the number of viable lactic acid bacteria decreases in addition to such deterioration of flavor.

[0004] Particularly, in recent years, as the number of stores that are open for a long time, such as convenience stores, increases, the light irradiation time in a showcase becomes longer. Therefore, quality deterioration due to light irradiation is a very serious problem.

As a countermeasure, a photodegradation method using ascorbic acid, cholecalciferol and flavonol in an acidic beverage has been disclosed (Japanese Patent Application Laid-Open No. 3-272463). In addition, photo-oxidation prevention measures have been attempted from containers and packaging, such as the use of flavonol-based natural antioxidants, which are said to have a light absorption inhibitory effect, in PET bottles, but no satisfactory method has yet been found. Is the current situation.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a milk beverage filled in a light-transmitting container, which suppresses deterioration under light irradiation and has excellent storage stability with little change in quality such as long-term flavor deterioration. It is an object to provide a milk drink.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that a component comprising tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a component thereof. It has been found that the flavor and the quality deterioration of the dairy beverage filled in the light-transmissible container are remarkably suppressed by adding the component (2) and trehalose together, thereby completing the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The tocopherol used in the present invention includes dl-α-tocopherol obtained by chemical synthesis and natural d-type tocopherol extracted from oil plants. Natural tocopherols include α-, β-, γ
There are homologues of the-and δ-types, but they can be used alone or in mixtures. Although these tocopherols are used as a simple substance, natural tocopherol exists as a mixture of homologues in oil seeds, and it is economical to use so-called mixed tocopherol extracted as a mixture thereof. As these tocopherol derivatives, acetates and succinates are commercially available, and these derivatives can be used in the present invention. These tocopherols and derivatives thereof can be used alone or as a mixture of two or more. These tocopherols and derivatives thereof are fat-soluble and do not dissolve in an aqueous solution as they are.
Therefore, usually, an oil-in-water emulsion, a solubilized solution, or a dried and powdered product thereof is added and used, but it can be directly added to a milk beverage and emulsified to prepare a beverage. It is possible.

[0009] Ascorbic acid and its derivatives used in the present invention include food additives ascorbic acid,
Sodium ascorbate, ascorbic acid stearic acid ester and ascorbic acid palmitic acid ester, plant extracts such as acerola and camcum, or their concentrates can be used. These ascorbic acids and derivatives thereof can be used alone or as a mixture of two or more.

The carotenoids used in the present invention include carotene derived from plants such as synthetic β-carotene, palm carotene and carrot, carotene derived from algae such as Dunaliella carotene or carotene derived from microorganisms, capsanthin derived from plants such as pepper and paprika, and the like. Xanthophylls derived from plants such as lutein, shrimp, astaxanthin derived from crustaceans such as crayfish, astaxanthin derived from algae such as Phaffia or microorganisms and the like, and various carotenoids such as lycopene derived from tomatoes, and these alone or as a mixture of two or more thereof Can be used.

The trehalose used in the present invention is commercially available such as Treha (trade name: Hayashibara Shoji).

In the present invention, the amount of tocopherol added to the milk drink is 1 to 5000 μg / g, preferably 1 to 5000 μg / g.
0-500 μg / g, and the amount of ascorbic acid added is 0-10000 μg / g, preferably 5
0-1000 μg / g, the amount of carotenoid added is 0-1
000 [mu] / g, preferably 0.1 to 500 [mu] g / g, and the amount of trehalose added is 0 to 30% by mass, preferably 0.1 to 30% by mass.
1 to 10% by mass.

In the present invention, the combined use of tocopherol or a derivative thereof with ascorbic acid or a derivative thereof and / or a carotenoid is a basic requirement for achieving the improvement effect to be achieved by the present invention. The addition of trehalose further improves the improvement effect.

The timing of adding the additive of the present invention to a milk beverage may be arbitrary, whether to the raw materials or during the production process. It is also optional to add these components simultaneously or individually.

Further, the present invention provides a light-fast stabilizer for a beverage filled in a light-transmissive container, comprising a mixture of tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a component obtained by adding trehalose to such a component. Is provided.

The light-transmissible container-filled milk drink to which the present invention is applied includes various drinks containing milk components such as milk, lactic acid bacteria drink, coffee milk drink, and tiole.

[0017]

The present invention will be specifically described below with reference to examples.

<Test Example 1> In 872 g of warm water, 80 g of granulated sugar (MGF: manufactured by Dainippon Meiji Sugar) and 3 g of pectin (AYD42: Snow Brand Foods) were dissolved, and the skim milk powder (National Dairy Cooperative Association) was dissolved therein. 10 g, 30 g of fermented milk having a solid content of skim milk of 10% (using “Yakult Joyplane: Yakult Honsha” after adjusting the concentration) and 5 g of citric acid (citric acid (anhydrous): Showa processing) were added and dissolved.
Add mixed tocopherol (RIKEN E Oil 70
0: RIKEN vitamin), sodium ascorbate (L-
A predetermined amount of ascorbic acid (Takeda Pharmaceutical) and trehalose (Treha: Hayashibara) is added, and the liquid temperature is 80 ° C.
Using a piston homogenizer (HA3541: Sanwa Kikai), homogenization treatment was performed at a pressure of 120 kgf / cm ² to prepare a lactic acid bacteria beverage. Each of the test plots was filled into a 50 ml colorless and transparent glass bottle, sealed and sealed.
At 150 ° C. for 5 days under irradiation with a fluorescent light of 1500 Lux, and then evaluated for taste by sensory test, whiteness measurement as an index for evaluating the degree of discoloration by light irradiation of the test solution, and carbonyl as an index for evaluating the degree of progression of protein oxidation. Content measurement was performed. As a control, a lactic acid bacteria beverage without a test sample was stored in a dark place at 5 ° C. Whiteness is Nippon Denshoku Kogyo Color Difference Meter ND-10
The measurement was performed according to the method described in the “User's Manual” of the device using Model 01DP. This is a frequency indicating the degree of whiteness of the object color. The carbonyl content is The J0unna
l of Biological Chemistry, Vol.262, No.12, p5488
(1987), a method for measuring absorbance using 2,4-dinitrophenylhydrazine, which is a confirmation test for a carbonyl group. The larger the value, the more the oxidation is progressing. The test results are shown in Table 1.
The sensory test was performed by a panel of 10 persons, and the evaluation results were classified and displayed as follows. ◎ Very good. ○ There is no off-flavor, but slight sourness is felt. Δ: Off-taste and acidity are felt. X Strong off-taste and acidity are felt.

[0019]

[Table 1]

<Test Example 2> In 872 g of warm water, 100 g of granulated sugar and 3 g of pectin were dissolved.
0 g, 50 g of fermented milk having a solid content of skim milk of 10%, 50 g of lemon juice and 1 g of citric acid were added and dissolved. To this were added predetermined amounts of mixed tocopherol, sodium ascorbate and trehalose. Using a piston homogenizer, liquid temperature 80 ° C, 120 kgf / cm ²
Was homogenized under the following conditions. The raw materials used in this test are the same as those used in Test Example 1. Each of the test liquids was filled into a 50 ml colorless transparent glass container,
After standing at 5 ° C. for 5 days under irradiation with a 1500 Lux fluorescent lamp, a sensory test and measurement of the carbonyl content were carried out in the same manner as in Test Example 1. As a control, a lactic acid beverage without a test sample was stored in a dark place at 5 ° C. The results are shown in Table 2.

[0021]

[Table 2]

<Test Example 3> 700 g of black tea extract at 70 ° C.
0.5 g of a glycerin fatty acid ester preparation (Poem DP-95RF: RIKEN Vitamin) as an emulsifier and a sucrose fatty acid ester (Ryoto ester P-167)
0: 0.3 g of Mitsubishi Chemical Foods) and granulated sugar 5
0 g was added and dissolved. To this, 250 g of milk (Snow Brand 3.5 Milk: Snow Brand Milk Products) and predetermined amounts of mixed tocopherol, sodium ascorbate and trehalose were added, and 120 kgf / cm was obtained with a piston homogenizer.
^After homogenizing under the conditions of ² and further subjecting to a plate-type heat sterilization treatment at 110 ° C. for 5 seconds, filling in a colorless and transparent PET bottle, and allowing it to stand at 25 ° C. under a 2000Lux fluorescent lamp for 5 days, The oil content in the beverage was extracted as an indicator of the degree of inspection and oxidation, and the thiobarbituric acid value (TBA) of the oil content was measured. In this test example, the same raw materials as those used in test example 1 were used unless otherwise specified. TBA is a sanitary test method with commentary 1990. Supplement (1995) [edited by The Pharmaceutical Society of Japan, Kanehara Publishing] This is a method for measuring the red reaction product of malondialdehyde and thiobarbituric acid, which are oxidation products of fats and oils, by absorbance according to the food and drink test method, and the larger the value, the more the oxidation is progressing. As a control, the solution without the test sample was added at 25 ° C.
Stored in the dark. The results are shown in Table 3. The sensory test was performed by 10 panelists, and the evaluation results were classified and evaluated as follows. ◎ Very good. △ Milk flavor is reduced. × Significant deterioration of taste and smell.

[0023]

[Table 3]

Test Example 4 In 872 g of warm water, 80 g of granulated sugar and 3 g of pectin were dissolved, and 10 g of skim milk powder, 30 g of fermented milk having a skim milk solid concentration of 10% and 5 g of citric acid were added and dissolved. A predetermined amount of mixed tocopherol, sodium ascorbate, and lutein (Marie Gold Toltein: Kyowa Hakko Kogyo Co., Ltd.) were added, and a liquid temperature of 80 ° C. and 120 kgf /
A homogenization treatment was performed under the condition of cm ² to prepare a lactic acid bacteria beverage. In this test example, the same raw materials as those used in each of the above test examples were used unless otherwise specified. After filling a 50 ml colorless transparent glass bottle with the drinking liquid of each test section and sealing it, 5 ° C,
After standing for 7 days under irradiation of a 5,000 Lux fluorescent lamp, the taste was evaluated by a sensory test, the carbonyl content was measured, and the number of lactic acid bacteria was measured. As a control, a lactic acid bacteria beverage without a test sample was stored in a dark place at 5 ° C. Sensory test is 10
The following four points were evaluated by human panelists, and the average score was used as the evaluation point of the test plot. 4 points: very good 3 points: no off-taste, but slight sourness is felt 2 points: off-taste and acidity are felt 1 point: strong off-taste and acidity are felt The results are shown in Table 4.

[0025]

[Table 4]

Test Example 5 In 872 g of warm water, 100 g of granulated sugar and 3 g of pectin were dissolved, and 10 g of skim milk powder, 50 g of fermented milk having a solid content of 10% skim milk, 50 g of lemon juice and 1 g of citric acid were added and dissolved. did. A predetermined amount of mixed tocopherol, sodium ascorbate, and lycopene (6% lycopene: Ajinomoto Takara Corporation) were added, and the mixture was homogenized at a liquid temperature of 80 ° C. and a homogenous piston pressure of 120 kgf / cm ² . Fill a 50 ml colorless transparent glass container with the drinking liquid of each test section,
After standing still for 5 days under irradiation of 000 Lux fluorescent light,
The sensory evaluation, the carbonyl content, and the number of lactic acid bacteria were measured in the same manner as in Test Example 4. As a control, a lactic acid beverage without a test sample was stored in a dark place at 5 ° C. In this test example, the same raw materials as used in the above test example were used unless otherwise specified. The test results are shown in Table 5.

[0027]

[Table 5]

[0028]

According to the method of the present invention, deterioration of the quality of flavors and nutrients due to light irradiation of a milk drink filled in a light-permeable container can be suppressed, and the expiration date can be extended.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/44 A23L 2/18 F term (Reference) 4B001 AC02 AC44 AC45 AC99 4B017 LC01 LC10 LE10 LG04 LG14 LK06 LK08 LK12 LK16 LK18 LL07 LP15 4B027 FB08 FC05 FE08 FK02 FK03 FK04 FK15 FK18

Claims (3)

[Claims] 1. A light transmission having excellent storage stability characterized by containing a component comprising tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a component obtained by combining these components with trehalose. Dairy beverages filled in a sexual container. 2. The amount of tocopherol or a derivative thereof, ascorbic acid or a derivative thereof, a carotenoid and trehalose added to a milk drink is 1 to 500, respectively.
0 μg / g, 0-10000 μg / g, 0-1000 μ
The light-transmissive container-filled milk drink according to claim 1, wherein the amount is g / g and 0 to 30% by mass. 3. A light-transmissive container-filled dairy beverage containing a component comprising tocopherol or a derivative thereof and ascorbic acid or a derivative thereof and / or a carotenoid, or a component obtained by combining these components with trehalose. Lightfast stabilizer.