JP2009055802A - Milk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk beverage having a richer milk flavor without a deteriorated odor of milk ingredients, formation of precipitates, separation etc., of fats caused by high-temperature sterilization or heat preservation in a retorting sterilized milk beverage etc., such as a canned milk beverage. <P>SOLUTION: The milk beverage comprises 0.0005-0.004 mass% of cystines in the milk beverage comprising the milk ingredients and flavor ingredients. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a milk beverage rich in milk flavor.

Canned cocoa milk drinks, coffee milk drinks, tea milk drinks and the like are sold by vending machines and are consumed in large quantities as easy drinks.
These milk beverages are pasteurized at high temperatures, and are often sold in hot vendors at vending machines or in stores during the cold season, especially when milk protein content is high However, there are problems such as generation of a deteriorated odor, precipitation of milk protein, separation of fats, etc. due to deterioration of milk protein due to heat and heat storage. In addition, although milk beverages richer in milk flavor are also demanded, there are still no milk beverages that solve the above problems and are rich in milk flavor at a low price.
However, a beverage rich in milk flavor can be produced by taking a direct method such as increasing the amount of milk or milk components. However, there are many problems caused by increasing the amount of milk and milk components, such as cost increase and quality degradation during heating, and it is desirable to develop technology to indirectly improve the milk flavor with components other than milk and milk components. ing.

In a method in which raw milk is homogenized with a homogenizer and then filled in a non-breathable container and heat-treated at 115 to 118 ° C. for 15 to 20 minutes, the milk becomes yellowish or browned due to the Maillard reaction or the like. There is a problem that it is not preferable in appearance when used for drinking or cooking.
In order to solve this problem, a mixture of raw milk mixed with 0.01 to 0.1% by weight of L-cystine and / or L-cystine is homogenized and then filled into a non-breathable container and sealed. A method for producing container-packed milk to be heat-treated is known (see Patent Document 1). However, this production method is not a preferred method because there is a problem that the added milk of L-cystine or L-cystine causes the milk to have a sulfur smell or the milk is separated.

Moreover, the manufacturing method of the container stuffed milk by which L-cystine is added to raw milk in 0.006 to 0.009 weight% is proposed (refer patent document 2).
This method is a method for producing containerized milk that is heated or sterilized at a temperature of 110 to 120 ° C. for 10 to 30 minutes. The milk before heating or sterilization is treated at a temperature of 80 ° C. or lower, and L-cystine is further added. It is a manufacturing method characterized by adding in the range of 0.006 to 0.009% by weight. If added in such a range, it is said that the change in color tone of container-packed milk during production or storage can be more effectively suppressed.
However, even if L-cystine is 0.006 to 0.009% by weight, the problem that milk still has a sulfur smell due to heat preservation cannot be solved.

Furthermore, the lactose-removed permeate, in which lactose has been partially or almost completely removed from the membrane-permeate containing lactose in the raw milk, is refluxed to the membrane concentrate, so that the lactose content is 53 wt. % Or less, L-cystine / or L-cystine is added to the product weight in an amount of about 0.01 to 0.1% to exhibit the browning prevention effect, suppress the adverse effects such as sulfur odor, and low lactose A low-lactose dairy product in a sealed container that can improve the flavor of milk has been proposed (see Patent Document 3).
The technical content in this Patent Document 3 is to reduce the lactose component of raw milk to exert the effect of preventing browning and reduce the adverse effects such as sulfur odor. It is not always appropriate to use this as a raw material for dairy beverages because it requires an operation such as concentration of milk, and there is a problem of increased processing costs and poor milk flavor.
As described above, the techniques described in Patent Documents 1, 2, and 3 disclose techniques for adding cystine or the like to raw milk or low-lactose milk, and include cocoa milk drinks, coffee milk drinks, and tea milks. There is no description about suppressing the deterioration of milk flavor associated with milk beverages such as beverages.

Japanese Patent Laid-Open No. 2-207742 Japanese Patent Laid-Open No. 5-227883 JP-A-6-303900

  In view of such a situation, the present invention suppresses quality deterioration such as deterioration odor generation of milk components, precipitation of milk proteins and separation of fat content caused by high temperature sterilization and heat storage in milk beverages, and more milk flavor. The aim is to provide a rich milk drink.

As a result of intensive studies to achieve the above object, the present inventor has found that the object can be achieved by making a milk beverage containing 0.0005 to 0.004% by mass of cystine. Is completed.
That is, the present invention
(1) A milk beverage containing a milk component and a flavor component, wherein the milk beverage contains 0.0005 to 0.004% by mass of cystine,
(2) The milk beverage according to (1) above, wherein the flavor component is one or more selected from cocoa, coffee, and tea, and (3) the above (1) or (2) wherein the cystine is L-cystine ) Milk drinks,
I will provide a.

  According to the present invention, since cystine is contained in an amount of 0.0005 to 0.004% by mass, milk protein is degraded by heat and heat storage during high-temperature sterilization or hot vendor sales. The milk flavor does not deteriorate, and problems such as generation of deteriorated odor, precipitation of milk protein, and separation of fat do not occur. Moreover, a milk beverage richer in milk flavor can be provided as compared with a milk beverage having the same milk concentration and not containing cystine.

In the milk beverage of the present invention, for example, an optional component is added as necessary to a predetermined amount of milk component and flavor component, and after adding hot water to the mixture, a predetermined amount of cystine is added, and uniform with a TK mixer or the like. After stirring, it is manufactured by filling the container after high temperature short time sterilization (UTST), ultra high temperature heat sterilization (UHT), or after sealing the container, sterilization such as retort sterilization is performed and cooled to room temperature. Manufactured.
The container may be any heat-resistant gas barrier property and vapor barrier property, and soft packaging material pouches, cans, glass bottles, composite paper containers, and the like can be used.

The milk component of the milk beverage of the present invention may be any milk component and / or milk fat as long as it contains, for example, raw milk, cow milk, skim milk, partially skimmed milk, concentrated milk, skim concentrated Milk, condensed milk, whole milk powder, skim milk powder, whey (whey), whey protein concentrate (WPC), whey protein isolate (WPI), whole milk protein concentrate (TMP), cream, cream powder, whey Powder etc. are mentioned. For convenience, commercially available milk (for example, manufactured by Morinaga Milk Industry Co., Ltd.) can be used. The milk component in powder or concentrated form is used in the form of a solution dispersed or dissolved in a solvent such as water or warm water in order to be finally used as a beverage component and to be sterilized as described later.
The present invention is preferably carried out in a milk beverage with a small amount of milk components, and the amount of milk components in the milk beverage according to the present invention is the total amount of milk solids in the beverage (fat derived from milk, protein, carbohydrates, minerals, vitamins). It is less than 5% by mass. But it is still more preferable that the quantity of the milk component of the milk drink in this invention is less than 3 mass% as a milk solid content of the whole drink.
Moreover, as milk components in the milk beverage of the present invention, among the above milk components, commercially available milk, condensed milk, sweetened defatted condensed milk, whole milk powder, skimmed milk powder and the like can be used particularly preferably.

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 seasoning and flavoring of the beverage to be obtained, and exhibits both a scented material and both taste and scent. This includes materials. For example, teas such as cocoa, coffee, black tea, green tea, hojicha, bancha, sencha and oolong tea are listed. Moreover, the fragrance | flavor used auxiliary in order to adjust a fragrance is also contained in the flavor component in this invention. The flavor component in powder or concentrated form is used in the form of a solution dispersed or dissolved in a solvent such as water or warm water in order to be finally used as a beverage component and to be sterilized as described later.
Among these flavor components, it is preferable to use one or more selected from cocoa, coffee, and tea as a flavor component because it is a milk beverage that many people like.
In particular, in a retort sterilized beverage in which the present invention is carried out, it is more preferable to use cocoa, which requires a high sterilization strength for sterilizing the beverage, as a flavor component.

  The cocoa as a flavor component in the cocoa milk beverage of the present invention is made from cocoa mass prepared from cocoa beans and cocoa powder obtained by removing a part of cocoa butter from the cocoa mass. However, it is preferable that the cocoa milk drink of this invention contains 1-7 mass% of cocoa powders. If the content of the cocoa powder is less than 1% by mass, the original flavor of cocoa cannot be obtained, and if it exceeds 7% by mass, it becomes a sticky texture and mouthfeel, making it difficult to drink.

Next, for coffee as a flavor component, a coffee extract is first prepared. The coffee extract is obtained by roasting coffee beans and extracting with hot water, but the type of coffee beans, roasting conditions, extraction conditions, etc. are not particularly limited, and can be appropriately determined as desired or necessary. . The coffee extract is used as it is or in a concentrated solution. Concentration is performed by a known method such as heat concentration, reduced pressure concentration, freeze concentration and the like. In addition, the extract or concentrate can be used as a dried product by heat drying, spray drying, foam drying or freeze drying.
As a density | concentration of the coffee in a dairy drink, the range of 1-5g is calculated in conversion of green coffee beans with respect to the whole drink 100g.

  Moreover, the black tea extract or extract obtained by extracting a black tea leaf by a conventional method is used for the black tea as a flavor component of the black tea milk beverage of the present invention. As a density | concentration of a black tea component, the range of 0.5-2g is preferable in conversion of black tea leaf with respect to the whole drink 100g.

The milk beverage of the present invention may contain a sweetener as necessary in addition to the milk component and the flavor component.
Examples of the sweetener include sugars such as sugar, glucose, fructose, lactose, maltose, palatinose, fructooligosaccharide, galactooligosaccharide, and raffinose; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and lactulose; Examples include natural sweeteners such as rebaudioside, strawberry tea extract, and sweet tea extract, and artificial sweeteners such as sucralose and aster palm.
In addition, thickening polysaccharides, fats and oils, proteins, amino acids, organic acids, vitamins, inorganic salts, emulsifiers, dispersion stabilizers, pH adjusters, and the like can be added as other components.

  As a dispersion stabilizer for dispersing cocoa, a thickener such as cellulose or xanthan gum can be used, as an emulsifier, sucrose fatty acid ester, polyglycerin fatty acid ester, etc., as a pH adjuster, lactic acid, citric acid Salt, etc. can be used as necessary as a seasoning such as malic acid, phosphoric acid, sodium bicarbonate, and the like.

In addition, since the coffee extract usually exhibits weak acidity, when milk components are added to the coffee extract and sterilized by heating, milk protein precipitation, fat separation, and the like are observed. In order to prevent precipitation and fat separation due to milk components in such sterilization treatment, it is common to add a pH adjuster such as sodium bicarbonate before heating to neutralize the milk components and then heat sterilize. It is a simple method. However, since the original flavor of the milk component and coffee may be impaired by the addition of a pH adjusting agent as a stabilizer for the milk component, there is also a production method in which the milk component and the coffee raw material are sterilized separately and then mixed. Can be adopted.
Sweeteners and other ingredients can be mixed with milk ingredients and sterilized according to the milk ingredient sterilization method, but to prevent reaction with milk ingredients and maintain the original flavor of milk ingredients Is preferably sterilized separately and then mixed aseptically.

Cystines added to the milk beverage of the present invention include L-cystine and L-cystine, but L-cystine is recommended for use as a seasoning and as a food additive. Is done.
L-cystine is preferably in the form of fine particles from the viewpoint of uniform dispersibility in milk components.
The added amount of cystine is preferably 0.0005 to 0.004 mass% with respect to the whole milk beverage. If it is less than 0.0005% by mass, the effect of preventing the deterioration of milk components is insufficient, and if it exceeds 0.004% by mass, problems such as sulfur odor occur.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. In the following description,% represents mass%.

Examples 1-4, Comparative Examples 1-3
For the purpose of confirming the presence or absence of the addition effect of cystine in the cocoa milk beverage system, cocoa milk beverages with the blending ratios shown in Table 1 were prepared. The raw materials used are as follows.
・ Cocoa powder: fat 23%, Morinaga confectionery product ・ Milk: Morinaga Milk Products (milk solids 13%)
-Stabilizer: Cellulose preparation, Saneigen company product-Cystine: L-cystine, Kyowa Hakko Co., Ltd. In the composition shown in Table 1, hot water heated to 80 ° C was added to ingredients other than cystine (for 7 kg of cocoa milk drink) The mixture was mixed to 4.9 kg and divided into 7 equal parts, and then cystine powder was added so that the concentration (mass%) shown in Table 1 was obtained. After adding cystine, stir with TK mixer for 5 minutes, add hot water to adjust the weight to 1 kg, fill into a 200 cc can, close and seal, heat sterilize at 121 ° C for 50 minutes, cool to room temperature A canned cocoa milk drink was prepared.

  After leaving still at room temperature for 4 days, it heated to room temperature and 60 degreeC, and the sensory test was implemented by five panelists with high milk drink preference degree. Moreover, in order to confirm the presence or absence of the quality degradation by heating, evaluation was implemented also about what was preserve | saved for 3 days with the 60 degreeC thermostat. The sensory evaluation is a five-level evaluation, with the reference product having 3 points, 5 points with significantly improved milk flavor compared to this, 3 points with a milk flavor comparable to the control product, 3 points. One with a markedly deteriorated milk flavor or a different flavor compared to the product was scored, and the average score of five panelists was used. The evaluation results are shown in Table 2.

  As shown in Table 2, in Examples 1 to 4 having a cystine concentration of 0.0005 to 0.004% by mass with respect to the whole milk beverage, the milk flavor is increased, the drinking mouth becomes light, the mellowness becomes fragrant. A good result such as feeling was obtained. In Comparative Example 2 having a cystine concentration of 0.0002% by mass, the milk flavor is not different from Comparative Example 1 in which no milk flavor is added, and in Comparative Example 3 having 0.006% by mass, there is a sulfur odor such as hydrogen sulfide, and the milk beverage As unsuitable.

Examples 5-8, Comparative Examples 4-6
For the purpose of confirming the presence or absence of the addition effect of cystine in the system of coffee milk beverages, coffee milk beverages having the blending ratios shown in Table 3 were prepared. The raw materials used are as follows.
・ Coffee extract: UCC products ・ Milk: Morinaga Milk Products (13% milk solids)
In the composition of Table 3, hot water heated to 80 ° C. was added to ingredients other than cystine (for 4.2 kg of coffee milk drink), mixed to 2.8 kg, and this was divided into 7 equal parts, Cystine powder was added so that the concentration (mass%) shown in 3 was obtained. After adding cystine, stir with TK mixer for 5 minutes, add hot water to adjust the weight to 1 kg, fill into a 200 cc can, close and seal, heat sterilize at 121 ° C for 30 minutes, cool to room temperature A canned coffee milk beverage was prepared.

  After leaving still at room temperature for 4 days, it heated to room temperature and 60 degreeC, and the sensory test similar to the above was implemented by five panelists with high milk drink preference degree. The evaluation results are shown in Table 4.

  As shown in Table 4, in Examples 5 to 8 having a cystine concentration of 0.0005 to 0.004 mass% (0.0021 to 0.017 mass% with respect to milk), the milk flavor is improved, Particularly in Examples 6 and 7, the milk flavor is remarkably improved as if milk was added. In Comparative Example 5 having a cystine concentration of 0.0002% by mass, the milk flavor is not different from Comparative Example 4 in which no milk flavor is added, and in Comparative Example 6 having 0.006% by mass, there is a sulfur odor such as hydrogen sulfide. It was unsuitable as a beverage.

Examples 9 and 10 and Comparative Examples 7 and 8
Preparation of cocoa milk drinks with the blending ratios shown in Table 5 for the purpose of confirming the effect of adding cystine when milk ingredients other than cow's milk (fat dry milk, whole milk powder, and fresh cream) are used as milk components did. In addition, the milk raw material was added so that the milk solid content density | concentration in a milk drink might be 2.99 mass% about all the test sections. The raw materials used are as follows.
・ Cocoa powder: 23% fat, Morinaga confectionery product ・ Whole milk powder: Morinaga milk company product ・ Skim milk powder: Morinaga milk company product ・ Fresh cream: Morinaga milk company product ・ Stabilizer: Cellulose preparation, Saneigen company product After adding hot water warmed to 80 ° C to ingredients other than cystine shown in 5 (cocoa milk beverage 2 kg) and mixing to 1.2 kg in each formulation, the whole milk powder is mixed with milk components In Example 9 and Example 10 comprising skim milk powder and fresh cream as milk components, cystine powder was added so as to be 0.002% by mass with respect to the cocoa milk beverage. After adding cystine, stir with TK mixer for 5 minutes, add hot water to adjust the weight to 1 kg each, fill into a 200 cc can, seal tightly, heat sterilize at 121 ° C. for 50 minutes, and cool to room temperature Thus, a canned cocoa beverage was prepared. A cocoa beverage was prepared in the same manner for those to which cystine was not added.

  After leaving still at room temperature for 4 days, it heated to room temperature and 60 degreeC, and the sensory test similar to the above was implemented by five panelists with high milk drink preference degree. The evaluation results are shown in Table 6.

As shown in Table 6, the cystine concentration was 0.002% by mass (Example 9 and the implementation) when whole milk powdered milk was used instead of cow's milk (raw milk) and skimmed milk powder and fresh cream were used as milk components. In Example 10), the milk flavor was improved, the cocoa depth was increased, and an effect of imparting a full-fledged feeling was observed.
From the above sensory test, the milk beverage of the present invention contains 0.0005 to 0.004% by mass of L-cystine, so that there is no deterioration in quality due to high temperature sterilization or warm storage, and the milk flavor is improved. Was confirmed.

  According to the present invention, by adding 0.0005 to 0.004% by mass of cystine to a milk beverage, in heat treatment such as high temperature sterilization, vending machine, hot bender, etc., A milk beverage can be provided that does not deteriorate milk protein and deteriorate the milk flavor by heat storage, and does not cause problems such as generation of a deteriorated odor, precipitation of milk protein, and separation of fat. In addition, a milk beverage richer in milk flavor can be provided at a lower price than a milk beverage having the same milk concentration and no cystine.

Claims (3)

  A milk beverage containing a milk component and a flavor component, wherein the milk beverage contains 0.0005 to 0.004 mass% of cystine.   The milk beverage according to claim 1, wherein the flavor component is one or more selected from cocoa, coffee, and tea.   The milk drink according to claim 1 or 2, wherein the cystine is L-cystine.