JP2003102380A - Milk beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk beverage having little smell of cow milk which originally has and good flavor, being readily drinkable and capable of exhibiting relievable effect and relaxing effect by drinking it before retiring. SOLUTION: This milk beverage comprises fresh milk and/or a milk product as a main raw material and a milk peptide and a herb extract. The milk peptide means proteins which exist in the milk or decomposed products thereof. The milk peptide is preferably added in an amount of 0.005-5.0 wt.% based on total weight of the milk beverage. The herb extract is preferably added in an amount of 0.01-0.08 wt.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a milk drink having a relaxing effect, which is mainly composed of raw milk and / or dairy products.

[0002]

2. Description of the Related Art In recent years, attention has been paid to how stress can be reduced as health consciousness increases. Many people complain of sleeplessness caused by stress, and in order to relieve the stress as much as possible, various foods and drinks using herbs, which are herbs for medicinal use, flavoring, and flavoring, have been developed. Conventionally, as a favorite beverage using herbs, there are herbal teas in which fresh or dried herbs are dipped in boiling water, and many beverages to which herb extracts and herb flavors are added are also known.

On the other hand, with the transition to an aging society, osteoporosis has become a major social problem, and in order to supplement the lack of calcium intake, various types of foods and drinks enriched with calcium are commercially available. In particular, since milk contains a relatively large amount of calcium, many people drink milk as a very useful beverage to take in that calcium or other nutrients. There is a current situation. Milk is most often taken in the mornings, then at dinner, then squirting up, or even before bedtime.

[0004] However, the present situation is that milk has a peculiar odor to milk, and some people dislike milk because it dislikes the peculiar odor and aroma. Therefore, the unique smell and scent of the milk, in order to eliminate the bad sleep caused by stress, by drinking before bedtime,
The development of functional milk with a relaxing effect and a relaxing effect has been required.

[0005]

DISCLOSURE OF THE INVENTION The object of the present invention is, in view of the above-mentioned prior art, has less odor and aroma peculiar to milk,
Another object of the present invention is to provide a milk drink that has a good flavor and is easy to drink, and that by drinking before bedtime, it has a relaxing effect and a relaxing effect.

[0006]

[MEANS FOR SOLVING THE PROBLEMS] To outline the present invention, the first invention of the present invention relates to a dairy beverage containing raw milk and / or dairy products as a main ingredient and containing a milk peptide and an herb extract. The second invention relates to the milk beverage of the first invention, wherein the herb extract is a chamomile extract and / or a lavender extract.

[0007] The present inventors have a small odor and aroma peculiar to milk, have a good flavor and are easy to drink, and, in order to eliminate the problem of sleeplessness caused by stress, they have a calming effect before going to bed. As a result of intensive studies to provide a milk drink with a relaxing effect, raw milk and / or dairy products as main ingredients and milk peptide and herb extract are contained, so that milk has a unique odor and aroma. The present invention was completed by finding that a strong milk drink can be obtained.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. First, the milk drink referred to in the present invention is a beverage obtained from milk as a raw material, and is not particularly limited as long as it contains a milk component such as raw milk and skim milk powder as a main raw material. Milk drinks include nutrient-added milk drinks and flavored milk drinks. Specifically, milk drinks with added and fortified vitamins, minerals such as calcium and iron, coffee milk drinks, fruit milk drinks, chocolate milk. Beverages and the like can be mentioned. In addition, as a dairy product as a main raw material, skim milk powder,
There is no particular limitation as long as it is a raw material that can be used as a milk raw material such as whole milk powder, partially skimmed milk powder, skim milk, concentrated milk, butter, and cream. The vitamins and minerals are not particularly limited as long as they are approved to be added to foods. Mixing skim milk powder with raw milk is particularly preferable because it can reduce the fat content.

Examples of the herbal extract in the present invention include chamomile, lavender, tiriya, jasmine,
Peppermint, Spearmint, Watermint, Applemint, Pineapple Mint, Rosemary, Melissa, Basil, Sage, Marjoram, Thyme, Mallow,
Herb extracts such as angelica, caraway, ginger, cinnamon, orange flower, eucalyptus, ylang-ylang, rose, juniper berry, sandalwood, rosewood, bergamot, lemon, orange and grapefruit can be mentioned. Chamomile extract, lavender extract, which is said to have sedative effect by aromatherapy,
Tiriya extract is preferred.

The milk peptide used in the present invention refers to a protein present in milk or a degradation product thereof.
Among them, the degradation product of casein which is the main component of milk protein is preferable. A method for preparing a casein degradation product includes enzymatic degradation, chemical degradation and the like, but is not particularly limited. Among the casein degradation products, α _S1 -casein degradation products are preferable, and those having an active peptide of benzodiazepine type are particularly preferable. Examples are Pro Diet F244 (manufactured by Ingledia), Pro Diet F2
45 (manufactured by Ingledia). The amount of the milk peptide added is 0.005 to 5.0 with respect to the total weight of the milk drink.
It is preferably used in the range of% by weight. Especially 0.01-
It is more preferable to use it in the range of 1.0% by weight. If the amount of milk peptide is less than 0.005% by weight, the calming effect is small, and if it exceeds 5.0% by weight, the desirable aroma of milk is completely canceled. Regarding the pH, it is preferable to use it at a pH of 5 to 9, particularly at a pH of 5.5 to 8.

The combined use of milk peptide and herb extract has a synergistic effect of reducing the unique odor and scent of milk, and can be used as a deodorant for the unique odor and scent of milk.

The milk drink according to the present invention may use any food and food additive as other raw materials. Examples of the sweetener include saccharides such as fructose-fructose syrup, sucrose, granulated sugar, fructose, glucose and oligosaccharides, and / or aspartame, stevia, fucose, miraculin, lakanka and the like. From the compatibility with milk, maple syrup obtained from sugar maple is particularly preferable because it can impart a slight sweetness.
Exemplifying the method for producing a milk drink according to the present invention, first, a powder material such as skim milk powder or milk peptide is added to water or the like at 50 to 60 ° C.
Dissolve by heating with, further add water, cool to around 40 ° C,
Stir. The pH is adjusted if necessary. Then, add raw milk and herb extract, stir and hold. Add emulsifiers, fragrances, etc. as needed. Next, after filtration, sterilization and homogenization, the intended milk drink can be produced by filling in a container.

Also, an alcohol-containing milk drink can be prepared by adding alcohols to the above milk drink. Examples of alcohols to be added include distilled spirits such as shochu, whiskey, brandy, and brewed alcohols such as sake, old sake, fruit wine, and mirin. Further, brewing alcohol or the like can be used.

The difference between the milk drink according to the present invention and herbal tea or milk tea will be described in detail below. Herbal tea is hard to drink because the aroma of herbs stands out too much, the taste is not sweet and mellow, and it has a bit of astringency. With milk tea, the unique smell and aroma of milk will remain. It is possible to add sweetness to milk tea by adding sugar, but it is difficult to eliminate the sticky feeling peculiar to milk. In the present invention, when maple syrup is used to give a slight sweetness, the taste has sweetness and mellowness, and the sticky feeling peculiar to milk is also eliminated. It has a good flavor and is easy to drink. Further, when a fruit milk drink is prepared by adding fruit juice or a flavor, the scent has no habit, and has a fruity scent and a refreshing effect.

Examination Example 1 (Example in which the ratio of various herb extracts added to milk was changed) Various herb extracts were added to milk, and the organoleptic properties of milk with and without the herb extract were examined. 0.005, 0.0075 of chamomile extract, lavender extract, tilia extract, jasmine extract, and peppermint extract, respectively, added to milk.
0.01, 0.02, 0.04, 0.08, 0.12,
A sensory evaluation test was performed by 10 professional panelists when the content was changed to 0.20% by weight. The results are shown in Table 1.

[0016]

[Table 1]

The odor and aroma peculiar to milk can be reduced by adding chamomile extract and lavender extract in an amount of 0.005% by weight or more. From the point that the aroma of the herbs is not too strong, the flavor is good and it is easy to drink, it is 0.0 with chamomile extract and lavender extract.
It was evaluated that 1 to 0.08% by weight was good.

Examination Example 2 (example in which chamomile extract and lavender extract were added to milk, and the addition ratio of milk peptide was changed to investigate) Herb extract was added to milk, and milk peptide was added, and milk peptide was added. The organoleptic properties of milk with herb extract added were examined. Chamomile extract is added to milk in an amount of 0.0075% by weight,
Further, milk peptide Pro Diet F245 (manufactured by Ingledia Co., Ltd.) was added in an amount of 0.005,
0.0075, 0.01, 0.05, 0.1, 0.5,
A sensory evaluation test was performed by 10 professional panelists when the amount was changed to 1.0, 2.0, 5.0 and 10.0% by weight. The results are shown in Table 2.

[0019]

[Table 2]

The odor and aroma peculiar to milk can be reduced by adding 0.005% by weight or more of milk peptide. Also, from the point of good flavor and easy to drink,
A milk peptide of 0.005 to 5.0% by weight is preferable,
It was evaluated that 0.01 to 1.0% by weight had a better flavor and was easier to drink. By using the milk peptide and the herb extract together, a synergistic effect was observed, and the flavor was good and it was easy to drink. However, it was evaluated that when the milk peptide content exceeds 5.0% by weight, the original desirable aroma of milk is completely canceled.

When the same examination was conducted using lavender extract instead of chamomile extract, the same result was obtained. That is, 0.005 of milk peptide
By adding more than wt%, the odor and aroma peculiar to milk can be reduced, and by using the milk peptide and the herb extract together, a synergistic effect was recognized, and the flavor became good and easy to drink.

As described above, according to the present invention, raw milk and / or dairy product is used as a main raw material and milk peptide and herb extract are contained, so that it has less odor and aroma peculiar to milk, and has a good flavor and is easy to drink. A functional milk drink can be provided.

[0023]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 A test was conducted on a combination of milk peptide and herb extract in a milk drink containing milk as a main ingredient. As the milk peptide, Pro Diet F245 (manufactured by Ingledia) was used. As the herb extract, chamomile extract (manufactured by San-Ei Gen FFI Co., Ltd.) and lavender extract (manufactured by San-Ei Gen FFI Co., Ltd.) were used. 250g milk
And, based on 70 g of skim milk powder, according to a conventional method, milk peptide and herb extract were added according to the formulation shown in Table 3,
A milk drink was prepared by diluting with water to a total of 1 kg.

[0025]

[Table 3]

A sensory evaluation test for flavor was performed on each of the obtained milk drinks. The sensory evaluation test was conducted by 10 professional panelists. The results are shown in Table 4.

[0027]

[Table 4]

From Table 4, Invention 1, Invention 2, in which milk peptide, chamomile extract and lavender extract were blended,
The present invention 3 was highly evaluated and was a milk drink having a good flavor. In particular, the present invention 1 containing both chamomile extract and lavender extract has an excellent flavor, with the evaluation that the milk has a unique odor and aroma, a well-balanced aroma, and a good taste. there were.

Example 2 Example 1 based on 250 g of milk and 70 g of skim milk powder
Similarly to the above, milk peptide was added in an amount of 0.075 g, chamomile extract in an amount of 0.1 g, and lavender extract in an amount of 0.1 g, and a milk drink was prepared according to a conventional method. In addition, a small amount of maple syrup was added, and further an emulsifier and a fragrance were added.
The obtained milk drink (Invention 4) had good odor and odor, which were peculiar to milk, and was excellent in flavor. The adjusted milk drink was applied to 10 subjects, and 200 minutes before bedtime.
We decided to ask them to drink ml, and evaluated whether they had a calming effect or a relaxing effect. As a control, a milk peptide and an herb extract were not added at all. The control was evaluated first, and one week later, the evaluation according to the present invention 4 was performed.
The results are shown in Table 5.

[0030]

[Table 5]

Nine of the respondents of the present invention 4 answered that it had a relaxing effect and a relaxing effect by drinking before bedtime. In addition, there were 5 people who answered that they had particularly good sleep, which was a significantly high evaluation.

[0032]

As described above, according to the present invention, there is little odor and scent peculiar to milk, and in order to eliminate the bad sleepiness caused by stress, a relaxing effect is obtained by drinking before going to bed. A milk drink having a relaxing effect can be provided, and the product of the present invention is a useful milk drink.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Satoshi Matsuoka             Shijogyo-ku, Kyoto-shi, Kyoto Prefecture             No. 20 town Tora Shuzo Co., Ltd. Head office F-term (reference) 4B001 AC05 AC20 AC43 EC01 EC08                 4B018 LB07 MD20 MD66 ME14

Claims (2)

[Claims] 1. A dairy beverage containing raw milk and / or dairy products as a main raw material and containing a milk peptide and an herb extract. 2. The milk drink according to claim 1, wherein the herb extract is a chamomile extract and / or a lavender extract.