JP2003259803A - Concentrated milk for being added to beverage, and milk- flavored beverage using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide concentrated milk for being added to beverages, having favorable emulsion stability, no cooked odor and a flavor inherent in raw milk, used as milk material for being added to beverages, and produced without any complicated emulsifying processes where any emulsifier or stabilizer is not added. <P>SOLUTION: The concentrated milk for being added to beverages is obtained by subjecting animal milk to ultrafilter membrane treatment so as to concentrate the milk without heating. The concentrated milk contains 3.0-15.0 wt.% of milk protein, and 3.7-18.5 wt.% of milk fat. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses concentrated milk for beverage addition, which makes use of the raw flavor of animal milk used by subjecting animal milk to ultrafiltration membrane treatment and concentration without heating. It relates to milk-flavored beverages.

[0002]

2. Description of the Related Art Conventionally, in the case of producing concentrated milk by concentrating animal milk of cattle, goats, sheep, etc., it has generally been done by heating under reduced pressure for concentration treatment, but in recent years, ultrafiltration membrane treatment has been performed. Thus, a method is known in which low-molecular water and lactose are removed to produce non-heat-concentrated non-heated lactose-free milk. For example, Japanese Patent No. 3130842
In the No. No. 1, an ultrafiltration membrane treatment was performed and the lactose content was 1.5 to
It has been proposed that the milk adjusted to 4% is used as a raw material for fresh cheese to prevent the acidity of the fresh cheese from increasing during storage, deterioration of flavor and quality, and improvement of storage stability.

Further, in Japanese Patent Application Laid-Open No. 61-293341, milk is treated with an ultrafiltration membrane to reduce the content of lactose to less than 10% of the solid content and replace lactose with fructose and aspartame. Thus, it has been proposed to produce a milk preparation suitable for diabetic patients or lactose intolerant patients.

Further, in Japanese Unexamined Patent Publication No. 06-054648, raw material animal milk is directly or skim milk treated with ultrafiltration membrane or reverse osmosis membrane to obtain milk fat of 25 to 44.
%, By containing milk protein 2.5 to 20%,
It has been proposed to obtain a low fat cream that is easy to whip and does not lose its shape.

However, although these are certainly concentrated milk obtained by ultrafiltration membrane treatment, no proposal has been made to use them as beverage-added concentrated milk for adding them to beverages.

On the other hand, in Japanese Patent Laid-Open No. 09-252723, lactose is not contained in an amount of 2% or more, but milk fat and milk protein as main components, for example, milk fat such as fresh cream, butter, butter oil and total milk. A method has been proposed in which milk proteins such as protein, casein, and whey protein concentrate are mixed, homogenized, O / W emulsified, and an excipient is added to the mixture to dry it, thereby producing de-lactose milk powder. However, since a complicated process of mixing milk fat and milk protein, adding an excipient and drying the mixture is required, and is affected by heating and the like, the flavor is changed from that of the original milk. There is a drawback that.

Further, in Japanese Patent No. 2963870, a canned coffee or canned tea beverage which is commercially heat-sterilized by containing a milk substitute component having a low lactose content consisting of a milk component and a milk fat or a vegetable fat. Etc., a method of obtaining a milk-flavored beverage in which the pH of the contents when stored in a warm state such as a hot bender is suppressed and the sourness is prevented from becoming strong has been proposed. If taken as an alternative component, it has the drawback that the original milk flavor cannot be obtained by mixing the individual milk components and fat before making it into a beverage and further emulsifying it, except for antibacterial purposes against heat-resistant bacteria and In order to stabilize the emulsification of the milk substitute component as described above, it is necessary to add an emulsifier, which is a food additive, for purposes other than the antibacterial effect against heat-resistant bacteria, and above, resulting in a property different from the original milk. Toi It has drawbacks.

Japanese Patent No. 2963870 and Japanese Patent No. 31
Regarding 053529, as a related patent, Patent No. 3
No. 103530 and Japanese Patent Laid-Open No. 11-243859 have been proposed, but they have similar drawbacks.

As described above, although a method of de-lactose treatment of animal milk by ultrafiltration membrane treatment has been proposed, animal milk is non-heat concentrated by ultrafiltration membrane treatment and used as a beverage additive. There is no suggestion of a method regarding points.

There is also a proposal to add a milk substitute to make a milk-flavored beverage, but in order to obtain a milk-flavored beverage, stabilization of the emulsification of the milk-replacement ingredient other than the antibacterial purpose against heat-resistant bacteria is required in advance. Therefore, in addition to the antibacterial purpose against heat-resistant bacteria and the addition of an emulsifier or stabilizer which is a food additive other than the above, it is necessary to go through a complicated emulsification step of further homogenizing treatment, Further, it has a drawback that the original milk flavor cannot be obtained.

[0011]

DISCLOSURE OF THE INVENTION The present invention provides good emulsification stability without a complicated emulsification step of adding an emulsifier or a stabilizer as a milk raw material to be added to a beverage and further performing a homogenization treatment. The main object of the present invention is to provide concentrated milk for beverage addition, which has the original flavor of raw milk, and to provide a milk-flavored beverage using this concentrated milk.

[0012]

In order to achieve the above object, the present invention provides concentrated milk for beverage addition, which is obtained by concentrating animal milk by ultrafiltration membrane treatment as described in claim 1. The content of the milk protein component is 3.0% by weight to 15.
It is within the range of 0% by weight, and the milk fat content is 3.7.
Provided is concentrated milk for beverage addition, which is in the range of 1% by weight to 18.5% by weight.

The present invention is a concentrated milk for beverage addition, wherein the milk protein component and milk fat content in the concentrated milk for beverage addition are concentrated within the above ranges, and animal milk is subjected to ultrafiltration membrane treatment. As a result, it becomes possible to obtain concentrated milk for beverage addition, which makes use of the raw flavor with no heating odor without being heat-denatured.

In the invention described in claim 1, as described in claim 2, the median diameter of colloidal particle size distribution measurement for measuring the emulsification dispersibility of milk fat in the concentrated milk for beverage addition is: It is preferably in the range of 0.5 μm to 1.8 μm. Since the median diameter of the colloidal particle size distribution is within the above range, it is possible to make the emulsifiability of the same level as raw milk, so when adding this to a beverage, the emulsifier or stabilizer that is a food additive is added in advance. This is because the complicated emulsification step of adding and performing homogenization is unnecessary.

In the invention described in claim 1 or claim 2, as described in claim 3, wavelength 420 for measuring the heat denaturation degree of milk in concentrated milk for beverage addition.
It is preferable that the transmittance of nm light is within the range of 45% to 65%. By setting the transmittance of the light having a wavelength of 420 nm of the concentrated milk for beverage addition within the above range, the degree of heat denaturation of milk protein can be made to be the same level as that of raw milk, and the raw milk having little change in flavor due to heat denaturation. This is because it is possible to obtain concentrated milk for beverage addition that makes use of the flavor of.

In the invention described in any one of claims 1 to 3, as described in claim 4, the amount of the ultrafiltration membrane used for the ultrafiltration membrane treatment is determined. The molecular weight is preferably in the range of 3,000 to 100,000. This is because by setting the molecular weight cut-off of the ultrafiltration membrane in the ultrafiltration membrane treatment within the above range, it is possible to adjust the amount of necessary components in the concentrated milk for beverage addition.

In the invention described in any one of claims 1 to 4, as described in claim 5, the content of the lactose component in the concentrated milk for beverage addition is: It is preferably 0.5% by weight or less. By adjusting the content of the lactose component within the above range, it is possible to prepare concentrated milk for addition for sugar-free beverages, and to adjust a de-lactose beverage for diabetic patients and lactose intolerant patients. Is possible.

According to a sixth aspect of the present invention, the concentrated milk for beverage addition according to any one of the first to fifth aspects is added to a beverage. Provide a milk-flavored beverage.

In the present invention, the concentrated milk for beverage addition according to any one of claims 1 to 5,
By adding an emulsifier or stabilizer as a milk raw material for beverage addition by adding to the beverage, the flavor of raw milk with good emulsion stability is added without going through the complicated emulsification step of further homogenizing treatment. It is possible to provide the milk-flavored beverage.

In the case of producing canned beverages and PET beverages obtained by commercially sterilizing the milk-flavored beverage with heat, an emulsifier such as sucrose fatty acid ester is generally added as appropriate for the purpose of antibacterial activity against heat-resistant bacteria. It is usually that the concentrated milk for beverage addition of the present invention has excellent emulsion stability as well as raw milk having excellent emulsion stability, and especially an emulsifier other than the antibacterial purpose against heat-resistant bacteria and the above, and stable. Without adding an agent or the like, and particularly a heat-sterilized canned beverage having excellent emulsification stability and a PET beverage having the same flavor as a milk-flavored beverage added with raw milk without adding an emulsifier for antibacterial purpose, It is also possible to manufacture.

In the invention described in claim 6, as described in claim 7, it is preferable that the beverage is a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage. This is because it is possible to obtain a milk-flavored beverage in which the original flavor of raw milk is further added without impairing the original flavor of the beverage such as coffee beverage, tea beverage, cocoa beverage or matcha beverage.

As described in claim 8, the present invention provides a sugar-free milk-flavored beverage comprising the concentrated milk for beverage addition according to claim 5 added to a sugar-free beverage.

In the present invention, by adding the concentrated milk for beverage addition according to claim 5 to a sugar-free beverage, an emulsifier for preliminarily stabilizing the emulsification of the milk substitute component in addition to the antibacterial purpose against heat-resistant bacteria. It is possible to add a flavor of raw milk without using a stabilizer or a stabilizer, and to provide a milk-flavored beverage that is sugar-free.

[0024] In the invention described in claim 8, as described in claim 9, it is preferable that the sugar-free beverage is a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage. Since it does not impair the original flavor of the beverages of coffee beverages, tea beverages, cocoa beverages or matcha beverages, it is sugar-free, and it is possible to obtain a sugar-free milk flavored beverage to which the original flavor of raw milk is further added. is there.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to concentrated milk for beverage addition and a milk-flavored beverage using the same. Less than,
These will be described.

A. Concentrated milk for beverage addition concentrated milk for beverage addition of the present invention, animal milk is concentrated by ultrafiltration membrane treatment, in the total amount of concentrated milk for beverage addition, milk protein component and milk fat content within a predetermined weight range. It is characterized in that it is contained in.

Hereinafter, each element constituting such concentrated milk for beverage addition of the present invention will be described.

1. Animal Milk The animal milk used in the present invention can be any milk that is generally called animal milk, and is not particularly limited.
Specifically, milk of cow, goat, sheep, etc. is known as animal milk, and in the present invention, it is particularly preferable to use cow's milk, that is, milk. This is because milk is generally used as a raw material of dairy products for adding beverages, and demand is high in terms of flavor and taste.

2. Ultrafiltration Membrane Treatment The present invention is characterized in that the animal milk described above is subjected to an ultrafiltration membrane treatment. Such ultrafiltration membrane treatment in the present invention will be described with reference to FIG. FIG. 1 shows an ultrafiltration membrane treatment apparatus used in the present invention. In such an ultrafiltration membrane treatment apparatus, first, the raw material animal milk is put into the raw material tank 1. Here, the raw material tank 1 is cooled by the cooling tank 2 and kept at a constant temperature. Next, the fed animal milk is carried from the raw material tank 1 to the ultrafiltration membrane processing unit 3. An ultrafiltration membrane is installed in the ultrafiltration membrane processing unit 3, and is separated into a liquid that passes through the ultrafiltration membrane and a liquid that does not pass through the ultrafiltration membrane. The liquid made of a low-molecular substance such as lactose and water that has passed through the ultrafiltration membrane is collected and collected in the permeate tank 4. Further, the liquid containing a high molecular substance such as milk protein component or milk fat component which has not passed through the ultrafiltration membrane is conveyed to the raw material tank 1 again. Here, so-called dialysis treatment is carried out while adding an appropriate amount of water from the dialysis infusion tank 5 to the raw material tank 1 to remove low-molecular substances in the ultrafiltration membrane treatment unit 3, that is, concentrated milk for beverage addition. Lactose is efficiently removed. The concentrated milk for beverage addition in the present invention is finally recovered in the raw material tank 1.

As described above, it is possible to concentrate animal milk by subjecting it to an ultrafiltration membrane treatment, and it is possible to obtain concentrated milk for beverage addition which makes use of the flavor of raw milk without heat denaturation. It will be possible.

In the present invention, the molecular weight cut-off of the ultrafiltration membrane in the above-mentioned ultrafiltration membrane treatment apparatus is 3000 to 10.
It is preferably in the range of 0000, particularly 10,000 to 50,000. In the ultrafiltration membrane treatment, by setting the molecular weight cut-off of the ultrafiltration membrane in the above range, components filtered from animal milk, that is, the molecular weight of lactose, ash, etc., and components necessary for concentrated milk for beverage addition, That is, it becomes possible to efficiently adjust the content of milk protein or milk fat and the like.

The material of the ultrafiltration membrane is roughly classified into two types, a hydrophilic membrane and a hydrophobic membrane, and is not particularly limited. It is preferable to use a hydrophilic polyacrylonitrile film having a low affinity for milk fat, rather than a hydrophobic polysulfone film that may cause clogging.

Further, the shape of the ultrafiltration membrane is not particularly limited, but a hollow fiber-shaped one capable of obtaining a filtration area more efficiently than a flat membrane-shaped one is preferable.

3. Concentrated Milk for Beverage Addition Next, components and characteristics of the concentrated milk for beverage addition of the present invention will be described.

(Component) In the concentrated milk for beverage addition of the present invention, the content of the milk protein component is 3.0% by weight to 1%.
It is in the range of 5.0% by weight, particularly 8.0% to 14.0% by weight, and the milk fat content is 3.7% by weight to 1%.
It is preferably in the range of 8.5% by weight, particularly 9.8% by weight to 17.3% by weight. By setting the content of the milk protein component and the milk fat content within the above range, it becomes possible to make the amount of the concentrated milk for beverage addition of the present invention to be added to the beverage to an appropriate amount, and the added beverage has the original flavor of raw milk. This is because it is possible to add a sense of complexity.

Further, the content of the lactose component in the concentrated milk for beverage addition according to the present invention is 0.5% by weight or less, and particularly, 0.
It is preferably within the range of 3% by weight or less. By adjusting the content of the lactose component to the above range or less, it becomes possible to use the concentrated milk for beverage addition in a sugar-free beverage, and the lactose component cannot be ingested, for diabetic patients and lactose intolerant patients. This is because it becomes possible to add the concentrated milk of the present invention to a beverage for sale.

In the present invention, the measured value of the content of each of the above components was measured by a method generally used for food analysis. Specifically, milk protein was measured by the Kjeldahl method, lactose was measured by high performance liquid chromatography, and milk fat was measured by the Reese-Gottlieb method.

(Characteristics) In the concentrated milk for beverage addition of the present invention, the median diameter of colloidal particle size distribution is from 0.5 μm to
It is preferably 1.8 μm, and more preferably 0.5 μm to 1.3 μm. The median diameter of the colloidal particle size distribution is a method of measuring emulsifying property, and by being within the above range, the emulsifying property is at the same level as raw milk, and therefore it is a food additive when it is added to a beverage. This is because it is unnecessary to add an emulsifier or a stabilizer. In the present invention, the measured value of the median diameter of the colloidal particle size distribution is appropriately diluted with water and is a laser diffraction type particle size distribution measuring apparatus manufactured by Shimadzu Corporation SALD-300V.
The numerical value measured by Mo2 was used.

Further, in the present invention, it is preferable that the concentrated milk for beverage addition has a transmittance of light having a wavelength of 420 nm in the range of 45% to 60%, particularly 50% to 55%. As a method for measuring the degree of denaturation of milk protein components by heating,
The measurement of the transmittance of light having a wavelength of 420 nm can be mentioned. This value is known to increase due to denaturation by heating, but the wavelength of condensed milk for beverage addition in the present invention is 420 nm.
This is because by setting the light transmittance of the above in the above-mentioned range of the same level as that of raw milk, it is possible to obtain concentrated milk for beverage addition that makes use of the flavor of raw milk with little change in flavor due to heat denaturation. The measured value of the transmittance of light having a wavelength of 420 nm in the present invention is a method based on the whey protein index measurement method (edited by the Pharmaceutical Society of Japan, commentary on dairy product test method), which is a method of relatively indicating the amount of undenatured whey protein. Value was used.

In the present invention, for the purpose of controlling the emulsifying property and the like within the above range, the concentrated liquid for beverage addition may be homogenized after the concentration process using an ultrafiltration membrane. Although not particularly limited, the homogenization treatment means that the concentrated liquid subjected to ultrafiltration treatment is treated with a thin slit of 100 to 200 kg.
This is a step of homogenizing the water content and the oil content by emulsifying the oil content in the concentrated liquid by finely dividing the oil content by passing it under a pressure of / cm ² .

B. Milk-flavored beverage The milk-flavored beverage in this invention is a milk-flavored beverage characterized by adding the above-mentioned concentrated milk for beverage addition to a beverage. Hereinafter, such a milk-flavored beverage will be described.

In the conventional milk-flavored beverages, the concentrated milk for beverage addition to be added had the original flavor of raw milk changed by heat denaturation. In addition, when adding the concentrated milk for beverage addition to the beverage, in order to ensure the stability of the emulsification in advance, an emulsifier or stabilizer that is a food additive is added, and the homogenization treatment is complicated. It was necessary to go through the emulsification process. Therefore, conventionally, it was not possible to obtain a milk-flavored beverage to which the original flavor of raw milk was added, and it was necessary to add a food additive that is not so much liked by consumers.

In the present invention, by adding the above-mentioned concentrated milk for beverage addition to a beverage, it becomes possible to provide a milk-flavored beverage to which the flavor of raw milk is added without using an emulsifier or a stabilizer.

The beverage used for the milk-flavored beverage of the present invention as described above is a beverage that can be generally regarded as a milk-flavored beverage,
It is not particularly limited, and the milk-flavored beverage of the present invention is obtained by adding the concentrated milk for beverage addition described above to such a beverage.

When producing canned beverages and PET beverages obtained by commercially sterilizing the milk-flavored beverage with heat, an emulsifier such as sucrose fatty acid ester is generally added as appropriate for the purpose of antibacterial action against heat-resistant bacteria. It is usually that the concentrated milk for beverage addition of the present invention has excellent emulsion stability as well as raw milk having excellent emulsion stability, and especially an emulsifier other than the antibacterial purpose against heat-resistant bacteria and the above, and stable. Without adding an agent or the like, and particularly a heat-sterilized canned beverage having excellent emulsification stability and a PET beverage having the same flavor as a milk-flavored beverage added with raw milk without adding an emulsifier for antibacterial purpose, It can be produced, and these are also the milk-flavored beverages of the present invention.

Here, the amount of the concentrated milk for beverage addition to the beverage is not particularly limited, and may be added and used together with whole milk powder and / or skim milk powder according to the palatability. When concentrated milk of No. 1 is used, it is within the range of 1% by weight to 20% by weight, particularly 3
It is preferably within the range of 15% by weight to 15% by weight.

Particularly in the present invention, it is preferable to use a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage as the beverage. Coffee beverages, tea beverages, cocoa beverages or matcha beverages are generally preferred as milk-flavored beverages, and by adding the concentrated milk for beverage addition described above to these beverages, the original flavor of the beverage may be impaired. This is because a milk-flavored beverage to which the original flavor of raw milk is further added can be obtained without using an emulsifier or a stabilizer.

C. Unsweetened milk-flavored beverage In the unsweetened milk-flavored beverage according to the present invention, the content of the lactose component in the concentrated milk for beverage addition described above is 0.5% by weight or less, preferably 0.3% by weight or less. It is characterized in that concentrated milk for beverage addition is added to a sugar-free beverage.
Hereinafter, such a sugar-free milk-flavored beverage will be described.

The sugar-free beverage used in the sugar-free milk-flavored beverage of the present invention is not particularly limited as long as it is a beverage that does not generally contain sugar. By adding the above-mentioned concentrated milk for beverage addition of de-lactose milk to this sugar-free beverage, it becomes possible to provide a sugar-free milk-flavored beverage to which the flavor of raw milk is added without using an emulsifier or a stabilizer. . Further, since it is sugar-free, it becomes possible to provide a sugar-free milk-flavored beverage for diabetic patients and lactose-intolerant patients who cannot ingest a lactose component. Furthermore, although not particularly limited, by using aspartame without calories, sweeteners such as stevia or low-calorie sugar alcohols such as erythritol, it is possible to obtain a sweetened sugar-free milk-flavored beverage. It is possible.

The ratio of the concentrated milk for beverage addition to the sugar-free beverage in the sugar-free milk-flavored beverage of the present invention is the same as in the case of the milk-flavored beverage.

Further, in the present invention, the sugar-free beverage is preferably a coffee beverage, a tea beverage, a cocoa beverage or a green tea beverage. Coffee beverages, tea beverages, cocoa beverages or matcha beverages are generally preferred as milk-flavored beverages, and do not impair the original flavor of the beverage,
This is because a sugar-free milk-flavored beverage to which the original flavor of raw milk is further added can be obtained without using an emulsifier or a stabilizer.

The present invention is not limited to the above embodiment. The above-described embodiments are merely examples, and the present invention has substantially the same configuration as the technical idea described in the scope of claims of the present invention, and has any similar effects to the present invention. It is included in the technical scope of.

[0053]

EXAMPLES The present invention will be further described with reference to the following examples.

[Example 1: Ultrafiltration membrane concentration treatment of animal milk]
Molecular weight cut off of 1300 with hydrophilic polyacrylonitrile membrane
No. 0 ultrafiltration membrane device (ACP105 manufactured by Asahi Kasei Corporation)
0) milk protein 3.2% by weight, milk fat 3.6% by weight
And 4.7% by weight of lactose for measurement of heat denaturation degree (420n
m% T measurement value) is 50.3% and median diameter is 1.1.
50 μm of homogenized raw milk is circulated through the liquid, and dialysis is performed while pouring water into the circulating liquid to carry out dialysis treatment.
Lactose was removed. Next, a batch concentration treatment is performed for the purpose of concentrating the remaining high molecular weight milk protein and milk fat. Finally concentrated to 12.8 wt% milk protein, 16.1 wt% milk fat and 0.3 wt% lactose, and the heat denaturation degree measurement value (420 nm% T measurement value) was 52.4%.
The non-heat-concentrated concentrated milk for beverage addition was obtained. The median diameter of the obtained concentrated milk was 1.592 μm, but in order to further improve the emulsifying property, homogenization treatment was performed at 100 Kg / cm ² without adding an emulsifier and a stabilizer, and the median diameter Was 0.847 μm to obtain concentrated milk for beverage addition with good emulsifying property. The flavor of the obtained concentrated milk had the original flavor of the raw milk before the ultrafiltration membrane concentration treatment.

[Comparative Example 1: Concentration treatment of animal milk under reduced pressure by heating] Raw milk equivalent to that used in Example 1 was heated under reduced pressure to a liquid temperature of 60.
Concentrated to about 1/3 at ℃, concentrated to 9.5 wt% milk protein, 10.6 wt% milk fat and 14.1 wt% lactose, and measured by heating denaturation (measured at 420 nm% T)
Was 85.0%, the median diameter was 2.185 μm, and homogenization treatment was further performed at 100 Kg / cm ² to obtain concentrated milk under reduced pressure with a median diameter of 1.359 μm. The flavor of the obtained concentrated milk had a different flavor with a heating odor added to the raw milk before heating and concentration.

[Comparative Example 2: Mixed emulsification treatment of milk protein and milk fat] 9% by weight of total milk protein (country of origin Hungary), 23% by weight of fresh cream, emulsifier sucrose fatty acid ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd.) S-1170)
0.6 wt%, stabilizer carrageenan 0.03 wt%, and water 67.37 wt% are dissolved and mixed at 70 ° C., and 1
Homogenization treatment was performed at 50 Kg / cm ² to obtain a concentrated milk substitute with a median diameter of 1.863 μm. The resulting alternative milk protein is 7.9% by weight and milk fat is 10.9% by weight.
And 0.5% by weight of lactose, which was clearly different from the flavor of raw milk.

[Example 2: Sugar-added milk-flavored coffee drink] Roasted and ground coffee beans were extracted with hot water to obtain 25% by weight of coffee extract and 6% by weight of sugar for adding the beverage experimentally produced in Example 1. 10% by weight of concentrated milk was added, and 59% by weight of warm water was further added to obtain a sweetened milk-flavored coffee beverage. The sweetened type milk-flavored coffee beverage thus obtained was excellent in palatability because the original flavor of raw milk and the coffee flavor were in harmony.

[Example 3: Sugar-free milk-flavored coffee beverage] 25% by weight of a coffee extract prepared by extracting roasted and ground coffee beans with hot water and 10% of concentrated milk for beverage addition prepared as a trial in Example 1 %, And then 65% by weight of warm water was added to obtain a sugar-free milk-flavored coffee beverage. The sugar-free type milk-flavored coffee beverage obtained has a taste that is in harmony with the original flavor of raw milk and coffee flavor, and has a lactose content of 0.03% by weight. It was possible to provide a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients, which cannot be achieved.

[Example 4: Sugar-free milk-flavored coffee beverage with high sweetener addition] 25% by weight of a coffee extract obtained by extracting roasted and ground coffee beans with hot water and the beverage added as a trial product in Example 1 10% by weight of concentrated milk was added, and 0.003% by weight of stevia and 64.997% by weight of warm water were further added to obtain a sugar-free type milk-flavored coffee beverage with a high sweetener. The sugar-free type milk-flavored coffee beverage with a high sweetener content has a taste that is sweet and has a harmony between the original flavor of raw milk and the coffee flavor, and has a lactose content of 0.03% by weight. Therefore, it was possible to provide a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who cannot ingest a lactose component.

[Example 5: Sweetened type milk-flavored black tea beverage]
To 25% by weight of a hot water extract from black tea leaves and 6% by weight of sugar, 10% by weight of concentrated milk for beverage addition prepared in Example 1 was added, and further 59% by weight of warm water was added to give a sweetened milk-flavored black tea beverage. Done The sweetened type milk-flavored black tea beverage obtained was excellent in palatability with the original flavor of raw milk and the flavor of black tea in harmony.

[Example 6: Sweetened milk flavored cocoa beverage] 1% by weight of cocoa powder having a cocoa butter content of 12% and 9% by weight of sugar and 10% by weight of concentrated milk for beverage addition prepared as a trial in Example 1 %, And 80% by weight of warm water was further added to obtain a sweetened milk-flavored cocoa beverage. The resulting sweetened type milk-flavored cocoa beverage was excellent in taste, having a harmony between the original flavor of raw milk and the cocoa flavor.

[Example 7: Sweetened type milk-flavored green tea beverage]
10% by weight of concentrated milk for beverage addition produced in Example 1 was added to 3% by weight of matcha and 8% by weight of sugar, and 79% by weight of warm water was further added to obtain a sweetened milk-flavored matcha beverage. The sweetened type milk-flavored matcha beverage obtained was excellent in palatability with the original flavor of raw milk and the matcha flavor.

[Comparative Example 3: Sugar-added milk-flavored coffee beverage] Roasted and ground coffee beans were extracted with hot water to obtain 25% by weight of coffee extract and 6% by weight of sugar. 10% by weight of milk was added, and 59% by weight of warm water was further added to obtain a sweetened milk-flavored coffee beverage. The resulting sweetened milk-flavored coffee beverage,
It was a coffee flavor with the original flavor of raw milk and the added flavor of heating.

[Comparative Example 4: Sugar-free milk-flavored coffee beverage] 25% by weight of a coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of vacuum-heated concentrated milk prototyped in Comparative Example 1 Was added, and 65 parts by weight of warm water was further added to obtain a sugar-free type milk-flavored coffee beverage. The obtained sugar-free type milk-flavored coffee beverage had a lactose content of 1.41% by weight. It was unsuitable to make a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who cannot take the ingredients.

[Comparative Example 5: Sweetened type milk-flavored coffee drink] Roasted and ground coffee beans were extracted with hot water to obtain 25% by weight of a coffee extract and 6% by weight of sugar. 10% by weight of the product and 59% by weight of warm water were further added to obtain a sweetened milk-flavored coffee beverage. The resulting sweetened milk-flavored coffee beverage had a flavor different from the original flavor of raw milk, and a flavor that was not in harmony with the coffee flavor.

[Comparative Example 6: Sugar-free milk-flavored coffee beverage] 25% by weight of a coffee extract obtained by extracting roasted and ground coffee beans with hot water and 10% by weight of a concentrated milk substitute produced in Comparative Example 2 Was added, and 65 parts by weight of warm water was further added to obtain a sugar-free type milk-flavored coffee beverage. The obtained sugar-free type milk-flavored coffee beverage had a lactose content of 0.05% by weight, and thus lactose was added. It was possible to make a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who could not consume the ingredients, but it was a flavor different from the original flavor of raw milk and coffee flavor. Had a stale flavor.

[Example 8: Sweetened milk-flavored coffee canned beverage] Roasted and ground coffee beans were extracted with hot water to obtain a coffee extract of 25% by weight and sugar of 6% by weight.
10% by weight of concentrated milk for beverage addition, which was made as a trial, was added, and further 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 58.95% by weight of warm water for antibacterial purpose against thermostable bacteria % And pH with baking soda
After adjusting to 7.2, it was filled in a can and sterilized by a retort to obtain a sweetened milk-flavored coffee can beverage. The sweetened sugar-flavored milk-flavored coffee can beverage obtained was excellent in palatability with the original flavor of raw milk and coffee flavor in harmony.

[Example 9: Sugar-free milk-flavored coffee canned beverage] 25% by weight of a coffee extract prepared by extracting roasted and crushed coffee beans with hot water and concentrated milk for beverage addition 10 made as a trial in Example 1 % By weight, and 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 6 parts of warm water for the purpose of antibacterial activity against thermostable bacteria.
After adding 4.95% by weight and adjusting the pH to 7.2 with sodium bicarbonate,
It was filled in a can and sterilized by retort to give a sugar-free milk-flavored coffee can beverage. The obtained sugar-free milk-flavored coffee canned beverage has a taste that is in harmony with the original flavor of the raw milk and the coffee flavor, and has a lactose content of 0.0.
Since it was 3% by weight, it was possible to provide a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who cannot ingest a lactose component.

[Example 10: Sugar-free milk-flavored coffee canned beverage with high sweetener addition] 25% by weight of a coffee extract obtained by extracting roasted and ground coffee beans with hot water and Example 1
10% by weight concentrated beverage-added concentrated milk for trial production in Stevia 0.003% by weight, sucrose fatty acid ester for antibacterial purpose against heat-resistant bacteria (Mitsubishi Chemical Foods Co., Ltd.)
P-1670) 0.05% by weight and warm water 64.994
The sugar-free type milk-flavored coffee can beverage with high sweetener was added by adding the weight%. The sugar-free milk-flavored coffee canned beverage with added high sweetener has a taste that is sweet and has a harmony between the original flavor of raw milk and the coffee flavor, and has a lactose content of 0.03% by weight. %, So
It was possible to provide a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who cannot ingest a lactose component.

[Comparative Example 7: Sweetened milk-flavored coffee canned beverage] Roasted and ground coffee beans were extracted with hot water to obtain a coffee extract of 25% by weight and sugar of 6% by weight.
10% by weight of concentrated milk under reduced pressure heated as a trial product was added, and further 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) for antibacterial purpose against heat-resistant bacteria.
And 58.95% by weight of warm water was added and the pH was adjusted to 7.
After adjusting to 2, it was filled in a can and sterilized by retort to give a sweetened milk-flavored coffee can beverage. The sugar-sweetened milk-flavored coffee can beverage thus obtained had a coffee flavor with an original flavor of raw milk and a flavor with a heating odor.

[Comparative Example 8: Sugar-free milk-flavored coffee canned beverage] 25% by weight of a coffee extract prepared by extracting roasted and ground coffee beans with hot water and 10% by weight of vacuum-heated concentrated milk produced as a trial in Comparative Example 1. %, Sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) 0.05% by weight and warm water 6 for the purpose of antibacterial activity against thermostable bacteria.
After adding 4.95 parts by weight and adjusting the pH to 7.2 with sodium bicarbonate,
The cans were filled and sterilized by retort to give sugar-free milk-flavored coffee canned beverages. The obtained sugar-free milk-flavored coffee canned beverages have a lactose content of 1.41% by weight,
It was unsuitable to make a sugar-free milk-flavored beverage for diabetic patients and lactose intolerant patients who cannot ingest lactose components.

[Comparative Example 9: Sweetened milk-flavored coffee canned beverage] Roasted and ground coffee beans were extracted with hot water to obtain a coffee extract of 25% by weight and sugar of 6% by weight.
10% by weight of the concentrated milk substitute produced by trial was added, and 0.05% by weight of sucrose fatty acid ester (P-1670, Mitsubishi Kagaku Foods Co., Ltd.) for antibacterial purpose against thermostable bacteria.
And 58.95 parts by weight of warm water were added, and the pH was adjusted to 7 with sodium bicarbonate.
After adjusting to 2, it was filled in a can and sterilized by retort to give a sweetened milk-flavored coffee can beverage. The sweetened sugar-flavored milk-flavored coffee can beverage thus obtained had a flavor different from the original flavor of raw milk and a flavor that was not in harmony with the coffee flavor.

[Comparative Example 10: Sugar-free milk-flavored coffee canned beverage] Roasted and ground coffee beans were extracted with hot water at 25% by weight of coffee extract and 10% by weight of concentrated milk substitute produced as a trial in Comparative Example 2. %, Sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) 0.05% by weight and warm water 6 for the purpose of antibacterial activity against thermostable bacteria.
After adding 4.95 parts by weight and adjusting the pH to 7.2 with sodium bicarbonate,
It was filled in a can and sterilized by retort to give a sugar-free type milk-flavored coffee can beverage, but the obtained sugar-free type milk-flavored coffee can beverage has a lactose content of 0.05% by weight,
It was possible to make a sugar-free milk-flavored beverage for diabetics and lactose-intolerant patients who cannot ingest lactose, but it is a flavor different from the original flavor of raw milk, and coffee The flavor was not in harmony with the flavor.

[0074]

According to the present invention, it is said that animal milk is concentrated by non-heat treatment by ultrafiltration membrane treatment to add an emulsifier or stabilizer as a milk raw material for beverage addition, and further homogenize treatment. It is possible to obtain concentrated milk for beverage addition, which has good emulsion stability and has the original flavor of raw milk without going through a complicated emulsification process.

[Brief description of drawings]

FIG. 1 is a schematic view showing an example of an ultrafiltration membrane treatment device used in the present invention.

[Explanation of symbols]

1. Undiluted solution tank 2 ... Cooling tank 3 ... Ultrafiltration membrane processing unit 4 ... Permeate tank 5 ... hydration tank for dialysis

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 2/38 A23L 2/38 PF term (reference) 4B001 AC43 BC99 EC01 EC08 4B014 GG11 GP27 4B017 LC02 LE10 LG14 LK18 LP01 LP02 4B027 FB06 FB08 FB13 FB24 FC02 FE06 FK18 FP85 FQ19

Claims (9)

[Claims] 1. A concentrated milk for beverage addition, which is obtained by subjecting animal milk to non-heat concentration by ultrafiltration membrane treatment, wherein the content of milk protein components is in the range of 3.0% by weight to 15.0% by weight. And the milk fat content is in the range of 3.7 wt% to 18.5 wt%. 2. The median diameter of the colloidal particle size distribution for measuring the emulsifying dispersibility of milk fat in the concentrated milk for beverage addition is:
The concentrated milk for beverage addition according to claim 1, wherein the concentrated milk is in a range of 0.5 µm to 1.8 µm. 3. In the concentrated milk for beverage addition, the transmittance of light having a wavelength of 420 nm for measuring the heat denaturation degree of milk is 45.
% To 60%, The concentrated milk for beverage addition according to claim 1 or 2, which is in the range of 60%. 4. The ultrafiltration membrane used for the ultrafiltration membrane treatment has a molecular weight cut-off in the range of 3,000 to 100,000. Concentrated milk for beverage addition as described. 5. The beverage according to any one of claims 1 to 4, wherein the content of the lactose component in the concentrated milk for beverage addition is 0.5% by weight or less. Concentrated milk for addition. 6. A milk-flavored beverage comprising the concentrated milk for beverage addition according to any one of claims 1 to 5 added to a beverage. 7. The beverage is a coffee beverage, a tea beverage,
The milk-flavored beverage according to claim 6, which is a cocoa beverage or a green tea beverage. 8. A sugar-free milk-flavored beverage comprising the concentrated milk for beverage addition according to claim 5 added to a sugar-free beverage. 9. The sugar-free milk-flavored beverage according to claim 8, wherein the sugar-free beverage is a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage.