JP2007135427A - Method for producing beverage, beverage and packaged beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for producing a beverage by which generation of lees is prevented even when mixture liquid including at least either of malted rice or sake lees, and at least either of milk or a dairy product is heat-treated. <P>SOLUTION: The method for producing a beverage comprises preparing mixture liquid including at least either of malted rice or sake lees, and at least either milk or a dairy product, adjusting the mixture liquid to ≥pH 7 and heating the mixture liquid. In the pH adjusting process, it is preferable that pH adjuster is added to the mixture liquid so as to have 0.01-1 wt.% to adjust the pH of the beverage. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a beverage, specifically, a method for producing a beverage containing at least one of rice koji and sake lees and at least one of milk and dairy products, and beverages obtained by the production method and container-packed beverages .

  As beverages made from rice koji or sake lees, for example, sweet sake made by saccharification by mixing cooked rice and steamed rice is well known. The roots of Amazake can be traced back to Nihonshoki's “Tengu Sake”, and in the Edo period it was said that the “Amazake sale” was popular with the common people until it became a summer feature. Even now, amazake is popular as a highly nutritious, healthy beverage with excellent palatability. In addition, this amazake is considered to be very excellent in health because it has a higher nutritional value if it is mixed with milk and drunk as it is, or if it is fermented with lactic acid to make it into a yogurt form (for example, Patent Document 1). 2). Thus, when mixed with milk such as milk, the taste is even better than ordinary amazake and is a favorite flavor for many people.

When a beverage is filled in a container and provided to the market as a commercial product, for example, a normal sterilization process (for example, sterilization apparatus, sterilization conditions) in the production of a container-packed beverage using milk such as canned coffee is performed. is assumed. However, as described above, when a beverage blended with sweet sake containing rice koji or sake lees and milk such as milk is heat-treated, the milk protein is destabilized during or after the heat sterilization process. And wrinkles occur. And since this causes both the appearance and flavor of the beverage to be impaired and the quality deteriorates, it is a situation that cannot be marketed as a packaged beverage.
JP-A-57-102142 JP 58-40040 A

  Therefore, the present invention provides a new beverage that can prevent the occurrence of koji even when a mixed solution containing at least one of rice koji and sake lees and at least one of milk and dairy products is subjected to heat treatment. It is an object to provide a method and a new beverage and a packaged beverage using the method.

  In order to achieve the above object, the present invention provides a method for producing a beverage containing at least one of rice koji and sake lees, and a mixed liquid containing at least one of rice koji and sake lees and at least one of milk and dairy products. And a step of adjusting the pH of the mixed solution to 7 or more, and a step of heat-treating the pH-adjusted mixed solution.

  The beverage of the present invention is a beverage obtained by the production method of the present invention, and the container-packed beverage of the present invention is a container-packed beverage filled with a beverage in a container, the beverage Is the beverage of the present invention.

  Thus, if the pH of the mixture containing at least one of rice koji and sake lees and at least one of milk and dairy products is adjusted to 7 or more before the heat treatment, generation of koji by conventional heat treatment is prevented. Can be prevented. For this reason, according to the production method of the present invention, it is possible to obtain a unique beverage having no off-flavor and off-flavor and excellent in appearance and flavor. In conventional methods, beverages containing rice koji or sake lees (so-called amazake) and dairy beverages are caused by koji produced by sterilization and heat treatment, and the appearance and flavor are impaired. Although commercialization was impossible, according to the production method of the present invention, as described above, it can be provided to the market as a packaged beverage without problems of appearance and flavor.

  The method for producing a beverage of the present invention, as described above, is a method for producing a beverage comprising at least one of rice koji and sake lees and at least one of milk and dairy products, wherein at least one of rice koji and sake lees, Including a step of preparing a mixed solution containing at least one of milk and dairy products, a step of adjusting the pH of the mixed solution to 7 or more, and a step of heat-treating the mixed solution adjusted to the pH. To do.

  Although an example of the manufacturing method of this invention is demonstrated below, it is not restrict | limited to these.

(1) Preparation Step of Mixed Liquid First, a mixed liquid containing at least one of rice koji and sake lees and at least one of milk and dairy products is prepared.

  In the present invention, the term “rice koji” usually means a product obtained by breeding Koji fungi on rice, but its form is not particularly limited, and for example, dried koji or dried fat is removed. Degreased koji is also included. The rice is not particularly limited, and examples thereof include rice, brown rice, colored rice, non-washed rice, crushed rice and processed rice, and may be polished rice, for example, 90% or less by weight with respect to the weight of rice. A polished rice is preferred. Also, the method for preparing rice koji is not limited at all. For example, Koji fungi may be propagated immediately after milling, but it is preferable to use steamed or cooked rice before breeding.

  In the present invention, “sake lees” usually refers to the residue that appears when squeezing sake lees (moromi) and separating the sake, the form of which is not particularly limited, for example, Examples include crushed cocoons (for example, 10 cm square or less). In addition, the type is classified into, for example, pure rice cake, ginjo koji, etc. according to the sake brewing method, but is not limited at all. Further, in the present invention, sake soup prepared by dissolving sake lees in hot water, heat-treated hot sake lees, re-fermented lees lees fermented by adding fermentation microorganisms, enzyme-degraded lees lees enzymatically decomposed by adding enzymes, etc. Processed foods are also included. In the present invention, rice koji and sake lees may be of any one type, or two or more types may be used in combination.

  In the present invention, “milk and dairy products” means “milk and the like” defined in Article 1 of “Ministerial Ordinance on Component Standards of Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52)”. ", That is, milk and dairy products and foods using these as main ingredients (hereinafter also referred to as" milk "). Such milk and dairy products include, for example, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, cream, butter, Butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skimmed milk powder, cream powder, whey powder , Protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, and milk beverage. In the present invention, any one of these may be used, or two or more may be used in combination.

  The addition ratio of rice koji or sake lees in the mixed solution is not particularly limited. For example, since the flavor and flavor are even more excellent, the total addition ratio thereof is 0.01 to 30% by weight, preferably 0. 0.1 to 25% by weight, more preferably 0.2 to 20% by weight. In addition, since the drink manufactured by this invention may be drunk as it is or may be drunk and drunk, these addition ratios may be appropriately set according to the presence or absence of dilution at the time of drinking and the degree thereof. it can. The same applies to other components such as milk.

  The addition ratio of milk or the like in the mixed solution can be appropriately determined according to the type of product to be used. In the case of milk, the addition ratio in a liquid mixture is 5 to 95 weight%, for example, Preferably it is 10 to 40 weight%, More preferably, it is 15 to 25 weight%. Moreover, in the case of whole milk powder, it is 0.3 to 10 weight%, for example, Preferably it is 1 to 5 weight%, More preferably, it is 1.5 to 2.5 weight%.

  The said liquid mixture may be prepared by mixing the above materials into solvents, such as water and hot water, for example, and can also be prepared by mixing each suspension.

  For example, saccharides may be further added to the mixed solution in order to further adjust and improve the taste. Examples of the saccharide include sugar (for example, white sugar, medium sugar, granulated sugar, white sugar, medium white sugar, tri-warm sugar, brown sugar, etc.), glucose, fructose, and isomerized sugar (for example, glucose). Fructose liquid sugar, fructose glucose liquid sugar, sugar mixed isomerized sugar, etc.), syrup, powdered candy, sugar-containing material, invert sugar and the like. One kind of these may be used, or two or more kinds may be used in combination.

  For example, an emulsifier or a stabilizer may be added to the mixed solution as necessary. The emulsifier is not particularly limited, and examples thereof include those usually used as food emulsifiers. Specific examples include sucrose fatty acid ester, polyglycerin fatty acid ester, monoglyceride, organic acid monoglyceride, lecithin, lysolecithin, sorbitan fatty acid ester and the like. Examples of the stabilizer include pectin, arabic gum, xanthan gum, tamarind gum, pullulan, locust bean gum, water-soluble hemicellulose, gellan gum, CMC (carboxymethylcellulose), and microcrystalline cellulose. One kind of these may be used, or two or more kinds may be used in combination.

  In addition, the mixture includes, for example, honey such as cherry honey, rapeseed honey, red honey, mandarin honey, acacia honey, clover honey, apple honey, tochi (maronnier) honey, buckwheat honey, etc .; Molasses such as purified molasses; sweeteners such as artificial sweeteners, carbohydrates, glycerols (eg glycerin) and the like may be added. Specific examples of the sweetener include, for example, high-sweetness sweeteners such as saccharin, sodium saccharin, aspartame, acesulfame-K, sucralose, neotame; sugar alcohols such as sorbitol, erythritol, and xylitol; And licorice extract (glycyrrhizic acid), stevia extract (stevioside) and the like. Commercially available sweeteners may be used, for example, slim-up sugar made of aspartame (trade name, manufactured by Ajinomoto Co., Inc.), Lacanto S containing erythritol (trade name, made by Saraya), pal sweet made of erythritol and aspartame ( Product name, manufactured by Ajinomoto Co., Inc.). One kind of these may be used, or two or more kinds may be used in combination.

  For example, the mixture may further contain a fragrance (for example, a natural fragrance, a synthetic fragrance, a plant fragrance, a fruit fragrance) or a fruit juice in order to enhance palatability. These may be one kind or two or more kinds. May be used in combination.

  The mixture may further contain lactic acid, malic acid, fumaric acid, adipic acid, phosphoric acid, citric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, an edible organic acid containing a mixture thereof, and the like. Moreover, these may be mix | blended as a pH adjuster as mentioned above.

(2) pH adjustment process of liquid mixture Next, pH of the prepared liquid mixture is adjusted to 7 or more. If the pH of the mixed solution is set to 7 or more, generation of wrinkles can be prevented even by heat treatment described later. For this reason, the drink of the favorable flavor excellent in the external appearance and excellent in the acidity balance can be manufactured. This is presumed that by adjusting the pH to 7 or more, destabilization of milk protein due to heating is suppressed, so that generation of wrinkles is prevented.

  Although the pH of the said liquid mixture should just be 7 or more, Preferably it is pH 7.6 or more. Moreover, although the upper limit of pH is not specifically limited, For example, it is pH 9 or less, Preferably it is 8.5 or less, More preferably, it is pH 8 or less. As a preferable range of pH, it is 7-9, for example, More preferably, it is 7-8.5, Especially preferably, it is the range of 7.6-8. In addition, drinks (so-called amazake) containing at least one of rice koji and sake lees that are commercially available are in the range of pH 3.8 to 6.0, and the pH of amazake can be adjusted at the time of filing of the present invention. There is no report of adding a pH adjusting agent. Further, other conventional beverages using milk such as coffee are not adjusted to pH 7 or higher.

  A method for adjusting the pH of the mixed solution is not particularly limited, and examples thereof include a method of adding a pH adjusting agent. The pH adjuster is not limited as long as it has the effect of adjusting the pH, for example, food additives for preventing deterioration or discoloration of food, improving the effects of other food additives, A seasoning, a sweetener, a sour agent, a bitter agent, a thickening stabilizer, a coloring agent, a preservative, an antioxidant, a strengthening agent, a production agent, and the like may be used.

  Specific examples of the pH adjuster include, for example, carbonates such as ammonium carbonate, potassium carbonate, calcium carbonate, sodium carbonate, and magnesium carbonate; bicarbonates such as ammonium bicarbonate and sodium bicarbonate; potassium hydrogen phosphate, sodium Phosphates such as potassium dihydrogen phosphate; pyrophosphates such as tetrapotassium pyrophosphate and disodium dihydrogen pyrophosphate; polyphosphates such as potassium polyphosphate and sodium polyphosphate; lactic acid, malic acid, fumaric acid, Organic acid salts such as adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid and citric acid can be used. Among these, carbonates and hydrogen carbonates are preferable, and sodium carbonate and sodium hydrogen carbonate are particularly preferable. Any one of these pH adjusting agents may be used, or two or more of them may be used in combination.

  The addition ratio of the pH adjusting agent in the mixed solution is not particularly limited and can be appropriately determined according to the pH value to be set. For example, it is added to the mixed solution so as to be 0.01 to 1% by weight. More preferably 0.02 to 0.8% by weight, still more preferably 0.03 to 0.7% by weight, particularly preferably 0.04 to 0.6% by weight, and most preferably 0. 0.05 to 0.5% by weight.

(3) Heat treatment process of liquid mixture Then, the drink of this invention is obtained by performing heat processing to the liquid mixture which adjusted pH, and performing a sterilization process. The beverage of the present invention obtained in this way has a reduced occurrence of wrinkles and is excellent in both appearance and flavor as compared to a beverage that has been heat-treated without adjusting the pH.

  The heating temperature in the heating step is not particularly limited, but is, for example, in the range of 90 to 160 ° C, preferably in the range of 100 to 150 ° C, more preferably in the range of 110 to 145 ° C, and particularly preferably in the range of 120 to 120 ° C. 140 ° C. The heating time is not particularly limited, and usually, as the heating time is relatively high, an equivalent sterilizing effect can be obtained in a relatively short time. As a specific example, when the heating temperature is 90 ° C., for example, 40 to 800 minutes, 100 ° C., for example, 10 to 270 minutes, 120 ° C., for example, 1 to 40 minutes, 140 ° C., for example, 10 to 200 seconds and 160 ° C., for example, 0.5 to 30 seconds.

  The heating step may be performed under either atmospheric pressure or pressurized conditions. For example, a plate heat exchanger, a tube heat exchanger, a scraped heat exchanger, a retort device (for example, 100 ° C. Higher pressure kettle), injection sterilizer, infusion sterilizer, UHT (ultra high temperature) sterilizer and the like.

  Thus, the pH of the beverage of the present invention obtained by performing the heat treatment is not particularly limited, and depends on the pH of the mixed solution adjusted before the heat treatment, for example, pH 6 or more, preferably 6-9, More preferably, it is 6-7.5, Most preferably, it is the range of 6.5-7.

  Since milk etc. are mix | blended as mentioned above in the liquid mixture before heat processing, the liquid mixture after heat processing (beverage of this invention) normally contains at least one of lactose and galactose. The content of lactose or galactose is not particularly limited, and is, for example, 0.01 to 10% by weight, depending on the ratio of milk or the like added to the mixed solution. If at least one of lactose or galactose is in this range, a more excellent flavor and color tone can be realized. The content is preferably 0.02 to 8% by weight, more preferably 0.03 to 7% by weight, still more preferably 0.04 to 6% by weight, particularly preferably 0.05 to 5% by weight, Most preferably, it is 0.1 to 4% by weight.

  Moreover, it is preferable that the brix degree (soluble solid content weight g per 100g of solutions) of the drink of this invention is the range of 1-50, for example, More preferably, it is 3-45, More preferably, it is 4-42. Especially preferably, it is the range of 5-40. If the Brix degree is in such a range, for example, it becomes a beverage with a good flavor that has an even better balance between richness and sweetness. The degree of Brix of the beverage can be adjusted as appropriate depending on, for example, the ratio of addition of rice bran, sake lees or milk in the mixed solution before the heat treatment, the presence or absence of addition of sugar and sugar, the ratio of addition, and the like.

(4) Filling process of sterilized beverage Further, a container-packed beverage can be produced by filling a container with a sterilized beverage. The container is preferably filled under aseptic conditions by, for example, a conventionally known method (for example, operation in a sterile room).

  The beverage after the sterilization treatment is preferably filled after the above heat treatment, for example, after cooling to a predetermined temperature (for example, 10 to 30 ° C.). Further, under aseptic conditions, another component may be added to the beverage and then filled into the container, or another component may be added into the container and then the beverage may be filled. Furthermore, you may adjust pH of a drink to pH (for example, pH 6.2-6.5) especially suitable for drinking, for example.

  The container is not particularly limited, but a molded container mainly composed of a conventionally known polyethylene terephthalate (for example, a PET container such as a so-called PET bottle), a paper container, and a paper container combined (laminated) with a metal foil or a plastic film. (Cart cans), plastic containers, plastic containers, pouches, plastic bags, plastic bags, bottles such as glass bottles, metal cans such as aluminum cans, and the like.

  Among these, when filling beverages in PET containers such as PET bottles, paper containers, plastic containers, plastic containers, pouches, plastic bags, plastic bags, etc., for example, before filling the containers, A method in which heat treatment is performed under atmospheric pressure conditions (for example, for a short time at a high temperature) and then cooled before filling is suitable. On the other hand, when using a bottle such as a glass bottle or a metal can as a container, a method of performing a heat treatment under a pressurized condition, specifically, for example, filling the container with the liquid mixture in advance and adding the container together. A method (so-called retort sterilization) in which heat treatment is performed under pressure is also suitable.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

1. Production of Container-packed Beverage by Plate Type Each component was blended so as to have the composition shown in Table 1 below, and the mixture was made up with ion-exchanged water to prepare a mixed solution. The pH of this mixed solution is also shown in Table 1 below. And this liquid mixture 200L was heat-sterilized at 140 degreeC for 30 second using the plate type heat exchanger, and the drink was prepared (Examples 1-4, the comparative example 1). Moreover, after cooling each of these beverages (200 L) to 25 ° C., they were filled into a paper container under aseptic conditions to prepare a container-packed beverage.

  As shown below, the beverage after the heat treatment was subjected to pH measurement, lactose and galactose content measurement, Brix degree measurement, flavor sensitivity test, and appearance test. These results are shown in Table 2 below.

(Measurement method of lactose and galactose)
The heat-treated beverage was centrifuged (3000 rpm, 10 minutes), and the resulting supernatant was measured with a commercially available measurement kit (trade name F kit “Lactose / D-Galactose” (product number 10176303): Roche Diagnostics. The content of lactose and galactose was measured.

(Measurement method of Brix degree)
The heat-treated beverage was centrifuged (3000 rpm, 10 minutes), and the Brix degree of the obtained supernatant was measured using a hand-held refractometer (trade name ATC-1: manufactured by Atago Co., Ltd.).

(Flavor test)
Thirteen panelists sampled the heat-treated beverage and evaluated the milky odor, acidity, sweetness and flavor by a scoring method. The grades are “very good” = 7 points, “good” = 6 points, “somewhat good” = 5 points, “normal” = 4 points, “somewhat bad” = 3 points, “bad” = 2 points, “Very bad” = 7 points of 1 point, and Table 2 below shows average values.

(Appearance test)
The presence or absence of wrinkles in the heat-treated beverage was confirmed visually.

  As shown in Table 2, compared to the comparative example in which the pH of the mixed liquid before heating was 7 or less, the examples were free of wrinkles and produced a savory beverage excellent in acidity balance. .

2. Manufacture of beverage by retort heating Each component was blended so as to have the composition shown in Table 3 below, and the mixture was made up with ion-exchanged water to prepare a mixed solution. The pH of this mixed solution is also shown in Table 3 below. Then, 50 ml of this mixed solution is filled into a 200 ml Erlenmeyer flask, and heated and pressurized (120 ° C., 20 minutes, pressure 1.31 kg) using a high-pressure kettle (trade name MLS-2400: manufactured by Sanyo Electric Special Equipment Co., Ltd.). / Cm ² ) and the occurrence of wrinkles was examined. The appearance of the beverage after the heat treatment is shown in FIG. In addition, the pH of the beverage after the heat treatment is shown in Table 3 below.

  As shown in Table 3 and FIG. 1, generation of soot was not observed in Example 5 as compared to Comparative Example 2 in which the pH of the mixed solution before heating was 7 or less.

3. Except for the types and amounts added of the secondary heating test pH adjuster, five types of mixed solutions were prepared so as to have the same composition as Example 5 in Table 3 (Examples 6 to 10). In addition, the kind and content of a pH adjuster are shown in Table 4 below. Comparative Example 3 had the same composition as Comparative Example 2 in Table 3 above.

After measuring the pH, 50 ml of each mixed solution was filled into a 200 ml Erlenmeyer flask, and heat and pressure treatment (120 ° C., 20 minutes, using a high-pressure kettle (trade name MLS-2400: manufactured by Sanyo Electric Special Equipment Co., Ltd.) A pressure of 1.31 kg / cm ² ) was applied (primary heating), and the pH of the mixed solution after heating was measured. Subsequently, the mixed solution after the primary heat treatment is subjected to heat sterilization treatment at 105 ° C. and a pressure of 0.42 kg / cm ² for 1 minute using the same high-pressure kettle (secondary heating), and the mixed material after the treatment The pH of the liquid was measured. These pH results are shown in Table 4 below. In Table 4 below, difference 1 is the pH difference between the mixed solution before the heat treatment and the mixed solution after the primary heat treatment, and difference 2 is the mixed solution after the primary heat treatment and the secondary solution. It is a pH difference from the mixed solution after the heat treatment.

  As shown in Table 4, in the example in which the pH adjusting agent was added and set to pH 7 or more, the pH was greatly lowered after the heat treatment as compared with Comparative Example 3 in which the pH adjusting agent was not added. In particular, after the secondary heat treatment, the pH of Comparative Example 3 to which no pH adjusting agent was added was hardly changed, whereas all the Examples in which the pH adjusting agent was added were 0.1 or more. A decrease in pH was observed.

  As described above, according to the production method of the present invention, it is possible to prevent the occurrence of koji due to the heat treatment as in the prior art, and thus it is possible to obtain a unique beverage excellent in both appearance and flavor. In particular, in conventional methods, beverages containing rice koji or sake lees (so-called amazake) and dairy beverages are caused by koji caused by heat treatment, and the appearance and flavor are impaired. However, according to the production method of the present invention, it is possible to provide it to the market as a packaged beverage without problems of appearance and flavor.

It is a photograph which shows the external appearance of the drink after the heat processing in the Example of this invention.

Claims (6)

A method for producing a beverage comprising at least one of rice koji and sake lees and at least one of milk and dairy products,
Preparing a mixed solution containing at least one of rice koji and sake lees and at least one of milk and dairy products;
Adjusting the pH of the mixed solution to 7 or more;
And a step of heat-treating the pH-adjusted mixed solution.   The manufacturing method of Claim 1 which adjusts pH by adding a pH adjuster so that it may become 0.01 to 1 weight% to the said liquid mixture in the said pH adjustment process.   The manufacturing method of Claim 2 whose said pH adjuster is carbonate or hydrogencarbonate.   The manufacturing method according to any one of claims 1 to 3, further comprising, after the heat treatment step, a step of filling a container with the heat-treated mixture under aseptic conditions.   A container-packed beverage in which a beverage containing at least one of rice koji and sake lees and at least one of milk and dairy products is filled in a container, which is produced by the production method according to any one of claims 1 to 4. Containerized beverages. Furthermore, the container-packed drink of Claim 5 in which pH falls 0.1 or more when it heat-processes at 105 degreeC for 1 minute.