JP2009219393A - Luxury drink containing non-caffeine milk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide packaged a luxury drink containing non-caffeine milk having excellent flavor, and to provide a method for producing the favorite drink. <P>SOLUTION: This packaged luxury drink containing non-caffeine milk, which is given with caffeine-containing drink-like bitterness and body, is obtained by mixing with milk components, 1-10 wt.% of roast sugar which has an absorbance of 360 nm of 0.04-0.9 when in the form of an aqueous solution of a Brix degree of 0.1° Bx, and pH of 2.0-4.0 when in the form of an aqueous solution of 10° Bx, and 0.1-0.2 wt.% of common salt. The packaged luxury drink containing non-caffeine milk has bitterness and body like caffeine drink such as coffee and black tea, even without using a raw material to be used for a drink containing milk, such as coffee and black tea, and has no caffeine. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a novel container-packed non-caffeinated milk-containing palatability beverage and a method for producing the same, and in particular, without using raw materials such as coffee and tea usually used in milk-containing beverages, such as coffee and tea. The present invention relates to a beverage having a caffeine-like bitterness and richness, and a non-caffeine-containing new packaged milk-containing taste beverage and a method for producing the same.

  In recent years, with the progress of beverage production technology and the development of refrigerated transport networks, many products in the category of chilled beverages that are distributed and stored in a refrigerated state in the form of packaged beverages are being sold. Chilled beverages have the property that sterilization conditions can be relaxed by transporting them in a refrigerator and shortening the best-before period as compared to ordinary container-packed beverages. Along with this, a decrease in flavor due to heat sterilization is suppressed, and flavor products superior to conventional container-packed beverages are increasing in popularity. Among them, milk-containing beverages that contain a relatively large amount of milk components occupy an important position among chilled beverages, as the distinction of flavor is clear when compared to conventional container-packed beverages. ing.

  Milk-containing beverages containing a large amount of milk components are generally sold in a mixture with coffee and tea extracts. One reason for this is the flavor design problem that the full taste of the beverage cannot be fully felt unless a coffee or tea extract is blended under a certain amount of milk components. Of course, if the amount of milk components is increased, a part of the problem can be solved, but since the response leads to an increase in the raw material cost of the beverage, there is a situation that it is not always easy in practical use.

  In addition, with the recent health consciousness of food and drink, there is a consumer demand for non-caffeinated drinks in the field of beverages. In that case, even if there is a high palatability as a milk-containing beverage, if the coffee or tea is used as described above, the demand of the consumer cannot be met. Therefore, in order to meet the demands of such consumers, a technology has also been proposed in which caffeine is removed from coffee beans, tea leaves, and their extracts by supercritical gas extraction treatment or adsorbent treatment such as activated carbon. (Japanese Patent Laid-Open No. 2006-174746, Japanese Patent Laid-Open No. 7-313062, Japanese Patent Laid-Open No. 5-219889), in the preparation of milk-containing beverages, this problem is solved by using these decaffeinated ingredients. It is also possible to do. However, although some of them have been put to practical use, they are still expensive, and because they are decaffeinated, the bitterness and richness of caffeine itself are lost, and the flavor of the product obtained is also The problem that it is not enough remains, and it has not reached the stage where it can be used for general products for general purposes.

  Then, the technique which raises the richness of a milk-containing drink by adding components other than caffeine-containing beverage components such as coffee and tea has been proposed. For example, JP-A-8-23878 discloses adding a calcium salt to a beverage containing milk, and JP-A-2007-215451 discloses a sodium salt and potassium salt in beverages containing dairy products. In addition, beverages with enhanced richness and umami taste by adding 0.0005 to 0.1 mass% of salts such as calcium salt and magnesium salt are disclosed. However, as is apparent from the examples, it is assumed that a small amount is hidden in a beverage such as coffee with milk, and a new palatability beverage that does not contain caffeine-containing beverage ingredients is prepared. Not what you want. Incidentally, the technique of blending an extremely small amount of salt for taste adjustment in a container-packed beverage containing milk is a technique that has been generally used conventionally.

  By adding ingredients other than caffeine-containing beverage ingredients, dietary fiber, dextrin, etc. can be used as another method for increasing the richness of beverages containing milk (Japanese Patent Application Laid-Open No. 2004-41118), or appropriate flavors are added. It is known to give a feeling of body and richness by doing. However, these are not techniques that are established by itself, and are limited to the range of adjustment of the taste of coffee coffee with milk and tea drink with milk. Therefore, to date, beverages with high palatability that can replace the conventional addition of caffeine-containing beverage ingredients such as coffee and tea to impart the bitterness and richness in milk-containing beverages. No preparation method has been proposed.

  On the other hand, conventionally, when preparing a gelled food product such as custard pudding, a caramel sauce obtained by roasting sugar and caramelizing it has been used for the purpose of coloring or seasoning the gelled food product. Caramel sauce is usually cooked with water and sugar at 180 ° C, boiled without mixing, and when the sugar is boiled and becomes chocolate-colored (caramelized), pour hot water and stir to dissolve. Prepared. Caramel sauce is used for the upper layer of a multilayer pudding such as a custard pudding packed in a container for the purpose of coloring or seasoning (Japanese Patent Laid-Open Nos. 8-154611, 10-313799, and 11). -243892).

  In addition, as an example of using roasted (roasted) sugar for the preparation of food, 2.5% by weight concentration produced by heating and roasting sugar under dry heat until reaching 140 ° C to 150 ° C. A solution in which roasting sugar having an absorbance of 0.15 to 0.95 at a wavelength of 280 nm of an aqueous solution is added to high-grade ice cream or chocolate-based food is disclosed (Japanese Patent Laid-Open No. 10-33126). Compared with conventional caramel and roasted sugar used in caramel sauce, the disclosure disclosed herein is roasted at a relatively low temperature of 140 ° C. to 150 ° C. and adjusted to have a specific absorbance. Mixing roasted sugar with adjusted ingredients in high-grade ice cream, without changing the flavor level of the ice cream, halving the vanilla flavor added to the ice cream, or blending it into chocolate-based foods It aims to reduce its miscellaneous taste, bitterness and astringency. However, in the publication described in the publication, nothing is described about the relationship between the roasted sugar and the flavor and flavor of caffeine-containing beverages such as coffee and tea.

Japanese Patent Laid-Open No. 5-219898. JP-A-7-313062. JP-A-8-23878. JP-A-8-154611. JP-A-10-33126. Japanese Patent Application Laid-Open No. 10-313799. Japanese Patent Application Laid-Open No. 11-243892. Japanese Patent Application Laid-Open No. 2004-41118. JP 2006-174746 A. JP 2007-215451 A.

  It is an object of the present invention to provide a novel container-packed non-caffeinated milk-flavored beverage with excellent flavor and a method for producing the same, and in particular, without using raw materials such as coffee and tea normally used in milk-containing beverages. However, it is to provide a palatable beverage with a caffeine-like bitterness and richness such as the coffee and tea, and a non-caffeine-filled palatable milk-like taste beverage and a method for producing the same.

  In order to achieve the above-mentioned problems, the present inventor has been diligently studying the non-caffeine blending raw material blended in the preparation of a palatable beverage containing milk, and in a specific roasting condition for a beverage containing a milk component. By roasting and mixing a specific amount of roasted sugar (roasted sugar) whose aqueous solution at a specific Brix degree has a specific absorbance and pH, and then adding a specific amount of salt, it contains milk as before. A novel container that has a bitter taste and richness of caffeine beverages such as coffee and tea without using caffeine beverage ingredients such as coffee and tea used for beverages, and is non-caffeine The present inventors have found that a palatable beverage containing packed milk can be provided, and have completed the present invention.

  That is, the present invention is a beverage containing a milk component, and when the milk component is made into an aqueous solution having a Brix degree of 0.1 ° Bx, the absorbance at 360 nm is 0.04 or more and 0.9 or less, and 10 ° Bx Caffeine-containing beverage style by blending 1 to 10% by weight of roasted sugar having a pH of 2.0 or more and 4.0 or less and 0.1 to 0.2% by weight of sodium chloride. It consists in providing a new container-packed non-caffeinated milk-flavored beverage with a bitterness and richness. In the present invention, it is particularly preferable that the roasted sugar has an absorbance at 360 nm in the range of 0.1 to 0.8 when the aqueous solution has a Brix degree of 0.1 ° Bx. When the absorbance at 360 nm of the roasted sugar is less than 0.04 (light color), the bitterness is insufficient, and a sufficient rich feeling cannot be given when blending beverages. In addition, when it is greater than 0.9 (dark color), a miscellaneous taste (acidity, sardine, unpleasant bitterness, etc.) occurs, and the liquid color of the blended beverage becomes dark due to the effect of caramel color, which is good as a product. It has an undesirable effect on the sensation (flavor / appearance) of the product, for example, it is difficult to adjust to a balanced flavor / appearance.

  The roasted sugar used in the present invention can be prepared by slowly roasting and heating the saccharide until it reaches 170 ° C., and after confirming that the residual heat reaches 180 ° C. after stopping the heating. . In the present invention, sugar is particularly preferable as the saccharide used for the roasted sugar preparation. Moreover, in this invention, as a particularly preferable ratio of the compounding component of the non-caffeinated milk-containing palatable beverage, the amount of the milk component is 1 to 11% by weight as the milk solid content, and the roasted sugar amount is 2 to 5%. %, And a salt content of 0.1 to 0.2% by weight.

  The packaged non-caffeinated milk-containing palatable beverage of the present invention can be used for distribution and storage as a chilled beverage distributed and stored in a refrigerated state.

  That is, the present invention specifically relates to (1) a beverage containing a milk component, and when the milk component is an aqueous solution having a Brix degree of 0.1 ° Bx, the absorbance at 360 nm is 0.04 or more and 0.9 or less. 1 to 10% by weight of roasted sugar having a pH of 2.0 or more and 4.0 or less and 0.1 to 0.2% by weight of sodium chloride in a 10 ° Bx aqueous solution. The above-mentioned (1), characterized in that the caffeine-containing beverage-like bitterness and richness of the caffeine-containing non-caffeine milk-flavored beverage, and (2) roasted sugar prepared from sugar as a raw material (1) ) A caffeine-containing beverage-like bitter taste and richness as described above.

  In the present invention, (3) the amount of the milk component is 1 to 11% by weight as the milk solid content, the amount of roasted sugar is 2 to 5% by weight, and the salt is 0.1 to 0.2% by weight. The above-mentioned (1) or (2) caffeine-containing beverage-like bitterness and richness-contained non-caffeine milk-containing palatability beverage, or (4) sugar until 170 ° C. After slowly roasting and heating, after confirming that the residual heat reaches 180 ° C. after stopping the heating, the reaction is terminated, whereby the absorbance at 360 nm is 0.04 when the aqueous solution has a Brix degree of 0.1 ° Bx. The roast sugar having a pH of 2.0 or more and 4.0 or less when the aqueous solution is 10 ° Bx or more is 0.9 or less, and the roast sugar is added to the milk component in an amount of 1 to 10% by weight. , 0.1 to 0.2% by weight of salt, It consists of a method for producing a non-caffeinated milk-containing palatable beverage with a caffeine-containing beverage-like bitterness and richness that is characterized by being filled in a container.

  The non-caffeinated milk-flavored beverage provided by the present invention has a deep body and a slight bitterness that caffeine-containing beverages originally have, without using caffeine-containing ingredients such as coffee and tea. Furthermore, even in a base having a strong sweetness, it has an excellent flavor with a good finish and a sweetness that does not remain in the mouth. In addition, the non-caffeinated milk-flavored beverage of the present invention has a brown liquid color such as coffee and tea with respect to the liquid color, and has a very high palatability that can image a deep taste. Provide beverages.

  In the present invention, the sugar is slowly roasted and heated to 170 ° C. After confirming that the residual heat reaches 180 ° C. after the heating is stopped, the reaction is terminated, whereby an aqueous solution having a Brix degree of 0.1 ° Bx is obtained. When prepared, a roasted sugar having an absorbance at 360 nm of 0.04 or more and a pH of 3.6 or less when prepared as a 10 ° Bx aqueous solution is prepared, and the roasted sugar is added to the milk component in an amount of 1 to 10% by weight. Furthermore, a novel non-caffeinated milk-containing palatable beverage containing caffeine-containing beverage-like bitterness and richness by adding 0.1 to 0.2% by weight of sodium chloride and filling the container in a conventional manner Consist of providing.

<Milk drink>
The milk-containing beverage containing a milk component as a target in the present invention corresponds to a beverage containing 0.1% by weight or more of a milk component as a milk solid content. However, in the sense that the effects of the present invention are remarkably obtained, those containing 1 to 9% by weight of milk solid content (when milk is used, the amount of milk: about 10 to 70% by weight) are preferable. The milk referred to in the present invention is premised on cow-derived milk, but may be derived from other animals such as goats. In addition, whole milk powder milk obtained by directly converting milk into dry powder and skim milk powder from which fat has been removed are also used as an alternative to milk.

<Roasted sugar>
The roasted sugar used in the present invention has an absorbance at 360 nm of 0.04 or more and 0.9 or less, preferably 0.1 or more and 0.8 or less when an aqueous solution of 0.1 ° Bx is used. Is defined as roasted sugar having a pH of 2.0 or more and 4.0 or less, preferably 2.5 or more and 3.6 or less. Those outside this numerical range are not suitable for use in the present invention in terms of flavor, appearance, and quality stability centered on bitterness. As the saccharide for preparing the roasted sugar of the present invention, saccharide sweeteners such as sugar, fructose, honey, and maple syrup can be usually used, but are not particularly limited to the saccharide. In addition, the roasted sugar can be obtained by appropriately selecting from commercially available “roasted sugar” sold by Ikeda Sakuka K.K.

  In the present invention, to prepare roasted sugar, the saccharide is heated (melted) to about 170 ° C. (about 170 to 175 ° C.), for example, over about 1 to 3 hours. During the heating, the progress of the heating and warming reaction can be adjusted by performing constant stirring. When the temperature reaches a predetermined temperature (approximately 170 ° C.), the heat treatment is terminated, and subsequently the temperature is increased to about 180 ° C. with residual heat. During this time, the appearance (coloring) and flavor change of the heated (melted) roasted sugar can be progressed and adjusted. The progress of the preheating heating reaction can be adjusted by carrying out constant stirring. After the preheating warming reaction is completed, the required amount of hot water or water is added and the strength of stirring is further adjusted (strongly), and the prepared roast sugar is adjusted to predetermined physical properties (absorbance, pH). By these steps, roasted sugar adjusted to the desired functionality (color, appearance, flavor) and physical properties can be obtained. In the present invention, roasted sugar is added in a range of 1 to 10% by weight, preferably 2 to 5% by weight, based on the beverage. If it is less than that, it is difficult to obtain the effect of the present invention.

<Salt>
The salt used in the present invention may be normal edible sodium chloride. The blending amount is 0.1% by weight or more and 0.2% by weight or less. Preferably it is 0.15 weight%. If it is less than this, the effect of the present invention is difficult to obtain, and if it is too much, the salty taste becomes too strong and the palatability is impaired.

<Beverage production method>
What is necessary is just to manufacture the container-packed drink of this invention in accordance with the manufacturing method of a normal dairy drink (refer to "the latest soft drinks Korin"). In addition to milk raw materials and roasted sugar / salt, the raw materials used in the beverage of the present invention include, but are not limited to, sugars, emulsifiers, stabilizers, fragrances, and the like. Any raw material that can be used in beverages and does not impair the effects of the present invention can be used.

<Product, distribution form>
The product form of the palatable beverage of the present invention is prepared as a container-packed drink, and as the container form, PET bottles, cans, bottles, paper containers, chilled cups, and the like can be assumed. As a distribution form, it is possible to deal with products for both normal temperature distribution and chilled distribution, but a drink for chilled distribution and a chilled drink with low bactericidal strength are desirable in terms of flavor. Moreover, when manufacturing as a dry distribution product, it is desirable to perform aseptic filling when the container is a PET bottle, and to perform retort sterilization when the container is a can and bottle container.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Preparation example of roasted sugar]
The sugar was slowly heated using an open flame with stirring for about 3 hours. Heating was stopped when the temperature exceeded 170 ° C. After confirming that the remaining heat reached 180 ° C., the reaction was terminated. When this roasted sugar was converted to an aqueous solution of 0.1 ° Bx, the absorbance at 360 nm was 0.21, and the pH of the aqueous solution of 10 ° Bx was 3.2.

[Beverage preparation: Milk solid content 5% by weight (milk 40% by weight)]
With respect to 400 g of milk, 75 g of granulated sugar was prepared, and roasted sugar (prepared according to the preparation example of Example 1) in Table 1 and sodium chloride were further added. Finally, it was filled up to 1000 g with deionized water, then sterilized and filled into a 180 g glass bottle to prepare a beverage of the present invention example or a comparative example.

(Evaluation)
The sensory evaluation was conducted by five skilled panelists. Evaluation evaluated the full-bodied taste, bitterness, sharpness, and comprehensive evaluation on a 5-point scale. Horizontal axis: Roasted sugar amount (% by weight), Vertical axis: Salt amount (% by weight), Evaluation points: From Table 1, “Body taste”, “Bitter taste”, “Kire taste”, “Comprehensive evaluation” are shown from the left To express. The results are shown in Table 1. In Table 1, those with roasted sugar amount (% by weight) 0.5 and 15% and those with NaCl (% by weight) 0.05 and 0.3% are comparative examples, and those other than that are Examples of the invention are shown.

[Effects of changes in milk volume]
Samples were prepared in the same manner as in Example 2 except that roast sugar was fixed at 3%, 15%, and salt was fixed at 0.15%, 0.3%, and the amount of milk was varied as shown in Table 2. The sensory evaluation results are shown in Table 1 of Example 2. The results are shown in Table 2. In Table 2, a roasted sugar amount (% by weight) of 3% indicates an example of the present invention, and a 15% value indicates a comparative example.

[Beverage product preparation example]
Roasted sugar ("Nigami syrup" manufactured by Ikeda Sakka Kogyo Co., Ltd .; 360 ° absorbance of 0.1 ° Bx aqueous solution is 0.37, pH of aqueous solution of 10 ° Bx is 3.0) 120kg, emulsifier 4kg, sodium bicarbonate 2kg with warm water After dissolution, it was put into a cushion tank. Furthermore, 300 kg of dissolved granulated sugar and 6 kg of sodium chloride were put into a cushion tank. After homogenizing the solution, it was put into a preparation tank containing 1600 kg of milk and finally finished into a preparation liquid of a total amount of 4000 kg (milk component amount: 40% by weight, roasted sugar: 3% by weight, salt: 0 .15% by weight). The prepared liquid is further passed through a strainer, sterilized with a tubular sterilizer, quickly cooled, filled into a separately prepared chilled cup, an aluminum lid attached, and the beverage of the present invention. Manufactured.

(Evaluation)
This beverage has a deep richness and slight bitterness that is not inferior when a conventional caffeine-containing beverage is added. Met.

Claims (4)

  A beverage containing a milk component, and when the milk component is made into an aqueous solution having a Brix degree of 0.1 ° Bx, the absorbance at 360 nm is 0.04 or more and 0.9 or less, and when the aqueous solution is made into a 10 ° Bx aqueous solution. Caffeine-containing beverage-like bitterness and richness, characterized by blending 1 to 10% by weight of roasted sugar having a pH of 2.0 or more and 4.0 or less and 0.1 to 0.2% by weight of salt. A non-caffeinated milk-flavored beverage that has been added.   The roasted sugar is prepared from sugar as a raw material, and the caffeine-containing beverage-like bitterness and richness of a non-caffeinated milk-filled container-filled beverage according to claim 1 characterized by the above-mentioned.   The amount of the milk component is 1 to 11% by weight as a milk solid content, the amount of roasted sugar is 2 to 5% by weight, and the salt is 0.1 to 0.2% by weight. Item 3. A containerized non-caffeine milk-flavored beverage with a caffeine-containing beverage-like bitterness and richness according to item 1 or 2. When the sugar is slowly roasted and heated to 170 ° C., and after confirming that the residual heat reaches 180 ° C. after stopping the heating, the reaction is terminated to obtain an aqueous solution having a Brix degree of 0.1 ° Bx. A roast sugar having an absorbance at 360 nm of 0.04 or more and 0.9 or less and a pH of 2.0 or more and 4.0 or less when an aqueous solution of 10 ° Bx is prepared is prepared. 1 to 10% by weight, further 0.1 to 0.2% by weight of sodium chloride, and filled into a container according to a conventional method A method for producing a palatability drink containing milk.