JP2003024022A - Method for producing milk component-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a milk component-containing beverage having a good taste with the damage to original flavor and fragrance characteristic of a material controlled in heat sterilization, in the milk component-containing beverage produced through a heat sterilization process. SOLUTION: This method for producing the milk component-containing beverage is characterized by comprising a process for emulsifying a first beverage component containing a milk component (cow's milk) but not an emulsifier and then sterilizing the first beverage component by heating under a first sterilization condition (138 deg.C for 30 seconds), a process for sterilizing a second beverage component containing an emulsifier and a flavor component (extracted solution of coffee and fragrant substances) but not a milk component by heating under a second sterilization condition (131 deg.C for 30 seconds), and a process for mixing the first beverage component sterilized by heating with the second beverage component sterilized by heating.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a beverage containing a milk component.

[0002]

2. Description of the Related Art Milk-containing beverages containing milk components and flavor components, such as coffee beverages containing milk, which are generally distributed in the market, are sterilized in the manufacturing process.
Conventionally, in the production of a milk component-containing beverage, a milk component, a flavor component such as a coffee extract, and a method of heat sterilizing after mixing and preparing a stabilizer such as an emulsifier are used, and the heat sterilization is For example, heat sterilization conditions of holding at 121 ° C. for 20 to 30 minutes, or heat sterilization conditions equivalent to this, were performed under rather severe conditions.

[0003]

However, in such a manufacturing method, deterioration of each component during heat sterilization or component change due to reaction between different components is likely to occur, which causes the original components of the milk component and the flavor component to be changed. There is a problem in that the taste and aroma are impaired and the flavor of the beverage is deteriorated.

The present invention has been made in view of the above circumstances, and in a milk component-containing beverage produced through a heat sterilization step, it is possible to prevent the taste and aroma from being impaired during heat sterilization and to provide a savory milk component with a good taste. It is intended to be able to provide a contained beverage.

[0005]

In order to solve the above-mentioned problems, the method for producing a milk component-containing beverage of the present invention comprises emulsifying a first beverage component containing a milk component without emulsifying,
Heat sterilization under the sterilization condition, a step of heat sterilizing a second beverage component containing no emulsifier and a flavor component and containing a milk component under a second sterilization condition, and the first beverage component sterilized by heat And a step of mixing the heat-sterilized second beverage component. It is preferable that the second sterilization condition is equal to the first sterilization condition or is milder than the first sterilization condition.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
The milk component in the present invention may be any as long as it contains milk protein and / or milk fat, for example, raw milk, milk, skim milk, partially skimmed milk, concentrated milk, skim concentrated milk, condensed milk, Whole milk powder, skim milk powder, whey, whey protein concentrate (WPC), whey protein isolate (WP)
I), total milk protein concentrate (TMP), cream, cream powder, whey powder and the like. For convenience, commercially available milk (for example, Morinaga Milk Industry Co., Ltd.) can be used. The milk component in powder or concentrated form is used in a solution state in which it is dispersed or dissolved in a solvent such as water or warm water in order to finally use it as a beverage component and to perform sterilization described later.

As the emulsifier in the present invention, one or more of the emulsifiers approved as food additives are used. Specific examples include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, calcium stearoyl lactylate, propylene glycol fatty acid ester and the like. In the present invention, the HLB value is preferably about 8 to 18,
For example, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and the like are preferable.

The flavor component in the present invention is a material that is acceptable as a beverage component, and is a material that is added for flavoring and aromatizing a beverage to be obtained. Materials that exhibit both are included. For example, teas such as coffee, black tea, green tea, hojicha, bancha, sencha, oolong tea; citrus fruits, apples, grapes, strawberries, pineapples, bananas, pears, peaches, plums, berries such as blueberries, melons, guava, mango, Fruit juices such as acerola and papaya; vegetable juices such as tomato and carrot; powders of fruit juices or vegetable juices; flavors of fruit juices or vegetable juices and the like. In addition, a flavoring agent used as an auxiliary agent for adjusting the scent is also included in the flavor component in the present invention. In addition, the flavor component in powder or concentrated form is used in a solution state in which it is dispersed or dissolved in a solvent such as water or warm water so as to be finally used as a beverage component and to perform sterilization described later.

The milk component-containing beverage of the present invention may contain a sweetener, if necessary, in addition to the milk component, the emulsifier, and the flavor component. Further, as other components, thickening polysaccharides, fats and oils, proteins, amino acids, organic acids, vitamins, inorganic salts, pH adjusters and the like can be added. Examples of the sweetener include sugars, glucose, fructose, lactose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, raffinose and other sugars; sorbitol, mannitol, maltitol, xylitol, erythritol, lactulose and other sugar alcohols; glutylritin, stevioside, Examples thereof include natural sweeteners such as rebaudioside, beet tea extract and sweet tea extract, and artificial sweeteners such as saccharin and astelpalm. For convenience, commercially available sugar (for example, manufactured by Mitsui Sugar Co., Ltd.) can be used.

In order to produce a dairy ingredient-containing beverage by the method of the present invention, first, a first beverage ingredient which does not contain an emulsifier but contains a dairy ingredient is mixed and prepared, and this is emulsified. When the milk component-containing beverage contains a sweetener, the sweetener is preferably contained in the first beverage component in order to prevent a reaction between the flavor component and the sweet component. The temperature of the first beverage component during mixing and emulsification is preferably maintained at about 80 ° C. If the temperature of the materials is high, the materials may optionally be cooled prior to mixing. Further, in the emulsification step here, the first beverage component including the milk component is emulsified in the absence of an emulsifier, and therefore, in order to obtain a good emulsified state, it is sufficient to use a mixing means such as a super mixer. After preliminarily emulsifying, it is preferable to provide a plurality of stages of emulsifying step with different operating conditions, such as emulsifying using an emulsifying means such as a homogenizer.

After emulsification, the first beverage component is heat sterilized.
The sterilization condition (first sterilization condition) at the time of heat sterilization is set so that the required sterilization effect can be obtained according to the state of distribution and storage of the product. For example, when trying to obtain a sterile beverage that can be stored at room temperature, the first sterilization condition is 138 ° C.
The condition is equal to or more than the condition of holding for 30 seconds. Equivalent sterilization conditions means that sterilization effects are equivalent, that is, the killed state of bacteria after sterilization is equivalent. Therefore, even if the heating temperature and the heating time are different, it can be said that the same sterilization condition is obtained if the same sterilization effect is obtained. Moreover, when trying to obtain a chilled beverage stored at 10 ° C. or lower, the first sterilization condition may be equal to or higher than the condition of holding at 130 ° C. for 2 seconds. The heat-sterilized first beverage component is cooled to about 5 to 10 ° C.

On the other hand, in addition to the first beverage component, a second beverage component containing no emulsifying component and flavoring component, which does not contain a milk component, is mixed and prepared, and this is sterilized by heating. For beverages containing dairy ingredients
When the H adjusting agent is contained, it is preferable that the pH adjusting agent is contained in the second beverage component in order to prevent denaturation of milk protein. The temperature of the second beverage component during mixing is preferably maintained at about 10 ° C. If the temperature of the material is high, such as a coffee extract extracted using warm water, the material may be cooled before mixing if necessary.

The sterilization condition (second sterilization condition) for heat sterilizing the second beverage component is preferably equal to or milder than the first sterilization condition. It is set so that the required bactericidal effect is obtained according to the state of distribution and storage. Here, the mild sterilization condition for heat sterilization means that the heating temperature is low and / or the heating time is short. For example, when trying to obtain a sterile beverage that can be stored at room temperature, in order to obtain the sterilization state required for the sterile beverage, the second sterilization condition is equal to or higher than the sterilization condition of holding at 131 ° C. for 30 seconds. It is necessary. Further, if the second sterilization condition is set to be as severe as the first sterilization condition, a sufficient sterilization effect can be obtained, and if the sterilization condition is set to be more severe than that, deterioration of flavor becomes large, which is not preferable.

On the other hand, in the case of obtaining a chilled beverage stored at 10 ° C. or lower, in order to obtain the sterilization state required for the chilled beverage, the second sterilization condition is maintained at 105 ° C. for 21 seconds. It is equal to or higher than the condition. Also in the case of chilled beverages, a sufficient sterilizing effect can be obtained if the second sterilization condition is made as strict as the first sterilization condition, and it is preferable to make the sterilization condition more severe because the deterioration of the flavor becomes large. Absent.

The heat-sterilized second beverage component is 5-10.
Cool to about ℃. In the present invention, the second sterilization condition is set to be equal to or more gentle than the first sterilization condition, and the milder the second sterilization condition is, the worse the components are due to heating and the undesirable flavor is. It is possible to suppress the deterioration of the taste and aroma originally possessed by the flavor component contained in the second beverage component, with less generation of the component. Further, even if the second sterilization condition is equivalent to the first sterilization condition, the first beverage component and the second beverage component are separately heat-sterilized, so that all the components of the beverage are collectively sterilized. Compared to the method described above, the reaction between the components is suppressed and the deterioration of taste and aroma is suppressed.

Then, the first beverage component sterilized by heating,
Mix with the heat-sterilized second beverage component. When trying to obtain a sterile beverage, such as mixing in a sterile tank,
Mixing is performed under aseptic conditions, and the resulting mixed solution is filled under aseptic conditions in a pre-sterilized container. The temperature of the mixed liquid during mixing and filling is preferably maintained at about 10 ° C. When a chilled beverage is to be obtained, it does not have to be under aseptic conditions, and it is mixed in a mixing tank by a conventional method, and the obtained mixed solution is filled in a container. It is preferable to maintain the temperature of the mixed liquid during mixing and filling at about 10 ° C.

According to such a production method, the milk component and the emulsifier are separated into separate liquids and subjected to heat sterilization to improve the taste and aroma of the milk component-containing beverage. The reason is considered to be that the reaction between the milk component and the emulsifier does not occur. In addition, the taste and aroma of the milk-component-containing beverage can be improved by subjecting each of the milk component and the flavor component to separate liquids and subjecting to heat sterilization. The reason for this is considered to be that it is possible to prevent the reaction between the milk component and the flavor component due to heating and the generation of an undesirable flavor component. Further, generally, the ingredients of the dairy ingredient are richer in microbiological nutrition than the ingredients of the emulsifier and the flavor ingredient. Therefore, the sterilization condition required in the first beverage ingredient containing the dairy ingredient is the dairy ingredient. More severe than the sterilization conditions required in the second beverage ingredient, which does not include the emulsifier and the flavor ingredient. Therefore, the sterilization condition (second sterilization condition) when heat-sterilizing the second beverage component may be set to be milder than the sterilization condition (first sterilization condition) when heat-sterilizing the first beverage component. It is possible and by doing so, suppresses the deterioration of the taste and aroma originally possessed by the flavor component contained in the second beverage component,
The taste and aroma of the milk component-containing beverage can be further improved.

In addition to the pH adjusting agent, when other ingredients are added to the beverage containing milk components, the second beverage ingredient should contain them for the reason of preventing reaction with the milk components. Is preferred. Alternatively, a step of sterilizing other components such as a sweetener and a pH adjusting agent separately from the first beverage component and the second beverage component, and then mixing the first beverage component and the second beverage component. May be added in.

[0019]

EXAMPLES The effects of the present invention will be clarified below with reference to specific examples. Example 1 A milk component-containing beverage (sterile beverage) having a coffee flavor was produced according to the formulation shown in Table 1 according to the steps shown in FIG. First, milk (manufactured by Morinaga Milk Industry Co., Ltd.) and sucrose (manufactured by Mitsui Sugar Co., Ltd.) were mixed to obtain a first beverage component, which was emulsified and then heat sterilized. The liquid temperature during mixing and during emulsification was maintained at 80 ° C. For heat sterilization, use a plate type sterilizer (Morinaga Engineering Co., Ltd., the same applies below),
It was carried out under the sterilization condition of holding at 138 ° C. for 30 seconds. After heat sterilization, the liquid temperature was cooled to 10 ° C.

Separately from this, a coffee extract (manufactured by Takasago Coffee) cooled to 10 ° C. was used as an emulsifier, sucrose fatty acid ester (HLB = 12) and glycerin fatty acid ester (HLB = 12) (both Saneigen FFI). Made)
Fragrance (coffee flavor, Hasegawa Fragrance Co., Ltd.) and pH
Pure anhydrous sodium carbonate (manufactured by San-Ei Gen FFI) was added as a regulator and mixed to obtain a second beverage component. The liquid temperature during mixing was 10 ° C. The second beverage component obtained,
A plate type sterilizer was used for heat sterilization under sterilization conditions of holding at 131 ° C. for 30 seconds. After heat sterilization, the liquid temperature was cooled to 10 ° C.

Thereafter, the first beverage component and the second beverage component were mixed in a sterile tank (manufactured by Yasuda Finete Co., Ltd., hereinafter the same), and then filled in a previously sterilized container under aseptic conditions. A milk-containing beverage was obtained.

[0022]

[Table 1]

(Embodiment 2) In accordance with the process shown in FIG.
A dairy ingredient-containing beverage (sterile beverage) having a coffee flavor was produced based on the above formula. That is, a milk component-containing beverage was produced in the same manner as in Example 1 except that the sterilization condition of the second beverage component was changed to 138 ° C. for 30 seconds.

(Comparative Example 1) In accordance with the process shown in FIG.
A dairy ingredient-containing beverage (sterile beverage) having a coffee flavor was produced based on the above formula. This example is different from Example 1 in that the emulsifier was contained in the first beverage component and the sucrose was contained in the second beverage component. The same materials as those used in Example 1 were used. First, sucrose fatty acid ester and glycerin fatty acid ester were added to milk as an emulsifier and emulsified to obtain a first beverage component. Liquid temperature during emulsification is 80 ℃
Held in. Then, the first beverage component was heat-sterilized in the same manner as in Example 1 above, and then cooled.

Separately from this, sucrose, a flavor, and pure anhydrous sodium carbonate as a pH adjusting agent were added to a coffee extract cooled to 10 ° C. and mixed to obtain a second beverage component. The liquid temperature during mixing was 10 ° C. The obtained second beverage component was heat-sterilized in the same manner as in Example 1 above, and then cooled. Thereafter, in the same manner as in Example 1 above, after mixing the first beverage component and the second beverage component under aseptic conditions,
A sterilized container was filled under aseptic conditions to obtain a milk component-containing beverage.

(Comparative Example 2) According to the steps shown in FIG.
A dairy ingredient-containing beverage (sterile beverage) having a coffee flavor was produced based on the above formula. In this example, heat sterilization was performed after mixing all the components. Each material is the same as in Example 1 above.
The same one was used. First, sucrose fatty acid ester and glycerin fatty acid ester were added to milk as an emulsifier, heated to 80 ° C. to dissolve, and then cooled to 10 ° C. to obtain a first component. Separately from this, as the second component, a coffee extract cooled to 10 ° C. was prepared. A mixture of sucrose, a flavor, and pure anhydrous sodium carbonate as a pH adjuster was prepared as the third component.

The above-obtained first component, second component, and third component
After mixing the ingredients, the mixture was emulsified and the resulting mixed solution was heat-sterilized. The liquid temperature during mixing and during emulsification was maintained at 80 ° C. Further, the heat sterilization uses a plate type sterilizer in the same manner as the heat sterilization of the first beverage component in Example 1 above.
It was carried out under the sterilization condition of holding at 138 ° C. for 30 seconds. After sterilization,
Cooled to 10 ° C. Then, the sterilized container was filled under aseptic conditions to obtain a milk component-containing beverage.

Test Example A sensory test was conducted on the milk component-containing beverages obtained in each of Examples 1 and 2 and Comparative Examples 1 and 2. Test method is for each sample (milk containing beverage)
Was asked to be tasted by 20 panelists of 20 to 40 years of age, and each item of aroma, taste, bitterness, aftertaste, and overall evaluation was evaluated on a scale of 1 to 5 on a scale of 1 to 5. The results are shown in Table 2 below. In this table,
The evaluation of each item is shown by the average score of 20 people.

[0029]

[Table 2]

From the results of Table 2, the present invention is compared with Comparative Example 1 in which a milk component was emulsified with an emulsifier and then heat sterilized, and Comparative Example 2 in which all components were mixed and emulsified and then heat sterilized. Examples 1 and 2 are scents,
It was confirmed that the taste, aftertaste, and overall evaluation were remarkably excellent.

(Embodiment 3) In accordance with the process shown in FIG.
A dairy ingredient-containing beverage (chilled beverage) having the flavor of black tea was produced based on the prescription. The main points of this Example differing from Example 1 above are that 200 kg of black tea extract was used instead of 300 kg of coffee extract, that sterilization conditions for obtaining chilled beverages were used as sterilization conditions, and that after sterilization The point is that the process of (2) was not made aseptic. As the materials other than the black tea extract and the fragrance, the same materials as in Example 1 were used.

That is, first, milk and sucrose were mixed to obtain a first beverage component, which was emulsified and then heat sterilized. The liquid temperature during mixing and during emulsification was maintained at 80 ° C. The heat sterilization was performed using a plate sterilizer under the sterilization condition of holding at 130 ° C. for 2 seconds. After heat sterilization, the liquid temperature was cooled to 10 ° C. Separately, in a black tea extract liquid (manufactured by Lipton Japan Co.) cooled to 10 ° C., sucrose fatty acid ester and glycerin fatty acid ester as an emulsifier, a flavor (black tea flavor, manufactured by Hasegawa Fragrance Co., Ltd.), and pure anhydrous as a pH adjuster. Sodium carbonate was added and mixed to obtain a second beverage ingredient. The liquid temperature during mixing was 10 ° C. Using the plate-type sterilizer, the obtained second beverage component was treated with 105
It heat-sterilized on the sterilization condition hold | maintained at 21 degreeC for 21 seconds. After heat sterilization, the liquid temperature was cooled to 10 ° C. Then, the first beverage component and the second beverage component were mixed in a tank (manufactured by Yasuda Finete Co., Ltd.) and then filled in a container to obtain a milk component-containing beverage.

[0033]

[Table 3]

(Fourth Embodiment) In the third embodiment, the second
A dairy ingredient-containing beverage (chilled beverage) having a tea flavor was produced in the same manner except that the sterilization condition of the beverage ingredient was changed to 130 ° C. for 2 seconds.

(Comparative Examples 3 and 4) In Comparative Examples 1 and 2, the black tea extract 20 was used instead of the coffee extract 300 kg.
In addition to using 0 kg, in the heat sterilization step, 13
The sterilization condition of holding at 8 ° C for 30 seconds was changed to the sterilization condition of holding at 130 ° C for 2 seconds, and the sterilization condition of holding at 131 ° C for 30 seconds was changed to the sterilization condition of holding at 105 ° C for 21 seconds. Each flavor-containing dairy ingredient-containing beverage (chilled beverage) was produced. The process after sterilization was not aseptic.

A sensory test was conducted on the milk component-containing beverages obtained in Examples 3 and 4 and Comparative Examples 3 and 4 in the same manner as in the above-mentioned test example. The results are shown in Table 4 below. From the results of Table 4, compared with Comparative Example 3 in which the milk component was emulsified with an emulsifier and then heat sterilized, and Comparative Example 4 in which all the components were mixed and emulsified and then heat sterilized, the examples according to the present invention were compared. It was recognized that 3 and Example 4 were remarkably excellent in aroma, taste, aftertaste, and comprehensive evaluation.

[0037]

[Table 4]

The above-mentioned Examples 1 and 2 and Comparative Example 1,
In 2, in the same manner except that the conditions for obtaining a chilled beverage in the sterilization step and the subsequent steps were adopted, a dairy component-containing beverage having a coffee flavor (chilled beverage) was produced, respectively, in the same manner as in the above test example. When a sensory test was conducted, almost the same results as in Table 4 above were obtained.

The above Examples 3 and 4 and Comparative Examples 3 and 4
In the same manner, except that the conditions for obtaining a sterile beverage in the sterilization step and the subsequent steps are adopted in the same manner, a dairy ingredient-containing beverage having a tea flavor (sterile beverage) is produced, and each is functionalized in the same manner as in the above test example. After the inspection,
Results similar to those in Table 3 above were obtained.

[0040]

As described above, according to the method of the present invention, it is possible to prevent the taste and aroma originally possessed by a milk component or a flavor component from being impaired during heat sterilization and to contain a milk component having a good flavor. Beverages can be produced.

[Brief description of drawings]

FIG. 1 is a process drawing showing an example of a method for producing a milk component-containing beverage (sterile beverage) according to the present invention.

FIG. 2 is a process drawing showing an example of a method for producing a milk component-containing beverage (sterile beverage) according to the present invention.

FIG. 3 is a process drawing showing a method for producing a milk-component-containing beverage (sterile beverage) as a comparative example.

FIG. 4 is a process drawing showing a method for producing a milk component-containing beverage (sterile beverage) as a comparative example.

FIG. 5 is a process drawing showing an example of the method for producing a milk component-containing beverage (chilled beverage) according to the present invention.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kazuya Murakami             Morinaga 5-83 Higashihara 5-chome, Zama City, Kanagawa Prefecture             Dairy Co., Ltd. Food Research Institute (72) Inventor Masayuki Akiyama             Morinaga 5-83 Higashihara 5-chome, Zama City, Kanagawa Prefecture             Dairy Co., Ltd. Food Research Institute (72) Inventor Takamichi Konno             Morinaga 5-83 Higashihara 5-chome, Zama City, Kanagawa Prefecture             Dairy Co., Ltd. Food Research Institute F-term (reference) 4B001 AC40 AC43 AC99 BC01 BC02                       BC08 EC01                 4B017 LC02 LE10 LG14 LK18 LL01                       LL06 LP13                 4B027 FB08 FB24 FC01 FC02 FE06                       FK18 FQ19

Claims (3)

[Claims] 1. A step of emulsifying a first beverage component which does not contain an emulsifier and contains a milk component and then heat sterilizes it under a first sterilization condition, and a second step which does not contain a milk component but contains an emulsifier and a flavor component. A dairy component characterized by having a step of heat sterilizing the beverage component of (1) under a second sterilization condition, and a step of mixing the heat-sterilized first beverage component and the heat-sterilized second beverage component. Method for producing contained beverage. 2. The method for producing a dairy ingredient-containing beverage according to claim 1, wherein the second sterilization condition is equivalent to the first sterilization condition. 3. The method for producing a dairy ingredient-containing beverage according to claim 1, wherein the second sterilization condition is milder than the first sterilization condition.