JP2014117186A - Milk beverage having reduced deviation of component during refrigeration storage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk beverage having a satisfactory flavor, and hard to produce gel, uniform and having high stability even if being rapidly cooled or subjected to refrigeration storage at 5°C or lower for a long time.SOLUTION: Provided is a milk beverage having a milk solid content of 0.5 to 20 mass% and containing cellulose of 0.05 to 0.4 mass%, and whose tanδ at 5°C directly after shaking is 1.55 to 2.40.

Description

  The present invention relates to a dairy drink having a small flavor and having a good flavor during refrigerated storage.

  In general, in milk beverages such as Ca-enriched milk, milk coffee, and milk tea, milk calcium added to strengthen calcium and proteins and fats contained in milk components may precipitate or aggregate during storage. is there. Therefore, in order to stabilize a milk drink, methods, such as adding a stabilizer, are taken. For example, Patent Document 1 discloses a method for stabilizing a milk beverage in which galactomannan or carrageenan and an emulsifier are added. Furthermore, Patent Document 2 discloses a coffee beverage containing a milk component containing an emulsifier and a cellulose composite. Patent Document 3 discloses that a cellulose composite containing propylene glycol alginate is suitable for stabilizing a milk beverage.

JP-A-6-178673 JP-A-6-245703 JP 2010-104324 A

  In order to improve the stability during storage of milk beverages, such techniques are generally known. However, in Patent Document 1, since carrageenan and the like are reactive with milk components, and a weak gel is formed by the reaction, stability is improved. As a result, the gel strength increased (aggregation became stronger), and there was a tendency for the taste to become darker and the flavor to deteriorate. In patent document 2, in order to stabilize a milk drink, it was necessary to add many stabilizers, and there was a tendency for a drinking mouth to become heavy. In Patent Document 3, although the occurrence of an oil ring of milk coffee can surely be suppressed, for example, in a milk beverage containing a large amount of insoluble components such as calcium-enriched milk, sedimentation occurs when the amount of stabilizer added is low, and is high. Aggregation may occur at the added amount. Furthermore, in all of the conventional techniques, aggregation of the stabilizer and milk components (gelation) is promoted by rapidly cooling the milk drink immediately after production or by refrigerated storage at 5 ° C. or lower for a long time. In some cases, precipitation of milk components occurs, and the intensity of the taste differs between the upper and lower parts.

  An object of the present invention is to provide a uniform and highly stable milk beverage that has a good flavor, does not easily form a gel even if it is rapidly cooled or refrigerated at 5 ° C. or lower for a long time.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention controlled the viscoelasticity of a beverage within a specific range using cellulose, and thus the flavor was good, and it was rapidly cooled or long at 5 ° C. or less. It has been found that a more uniform and highly stable milk beverage can be obtained that is less likely to form a gel even when stored for refrigeration for a long time, and the present invention has been accomplished.
That is, the present invention is as follows.
(1) A milk beverage containing 0.5 to 20% by mass of milk solids and 0.05 to 0.4% by mass of cellulose and having a tan δ at 5 ° C. of 1.55 to 2.40 immediately after shaking.
(2) The cellulose composite according to (1), wherein the cellulose is a cellulose composite having a storage elastic modulus (G ′) at 25 ° C. of 0.3 Pa or more after being dispersed at 1% by mass and allowed to stand for 1 hour. Milk drink.
(3) The milk beverage according to (2), wherein the cellulose composite contains at least one kind of sodium carboxymethylcellulose, and a mass ratio of cellulose to sodium carboxymethylcellulose is 80/20 to 95/5.
(4) The milk beverage according to any one of (1) to (3), wherein the milk beverage is a divalent salt added in an amount of 0.15 mmol / L or more.
(5) The milk beverage according to any one of (1) to (4), wherein the whey / casein mass ratio of milk protein is 3/7 to 2/1.
(6) The milk beverage according to any one of (1) to (5), further comprising a coffee extract or a tea extract.
(7) Ratio of tan δ at 5 ° C. immediately after shaking of 2.4 or less and storage elastic modulus (G ′) immediately after shaking and storage elastic modulus (G ′) after standing at 5 ° C. for 5 hours after shaking A milk beverage having a value of (G ′ after 5 hours) / (G ′ immediately after shaking) of 0.95 to 1.20.

  According to the present invention, it is possible to provide a uniform and highly stable milk beverage that has a good flavor and is less likely to form a gel even when rapidly cooled or refrigerated at 5 ° C. or lower for a long time.

  The milk beverage as used in the present invention refers to a beverage containing at least one kind of milk component such as calcium-enriched milk, milk coffee, milk tea, and matcha milk, and containing 0.5 to 35% by mass of milk solids. . Preferably, it is 5-30 mass%, More preferably, it is 10-25 mass%. The milk component here means milk (milk) obtained from cows, camels, donkeys, goats, horses, reindeers, sheep, buffalos, yaks, etc., and concentrated milk, reduced milk, milk obtained by processing them. It means protein, milk calcium, fresh cream, butter, lactose, skim milk powder, and whole milk powder. Moreover, milk solid content means the sum total of non-fat milk solid content (solid content other than milk fat which has milk protein as a main component) and milk fat content. The ratio of the milk protein in the milk solid content is preferably 10% by mass or more. More preferably, it is 20 mass% or more. There is no particular upper limit, and all milk solids may be milk protein.

  In the present invention, by containing 0.05 to 0.4% by mass of cellulose and tan δ at 5 ° C. immediately after shaking of the milk drink is set to 1.55 to 2.30, the light drinking mouth is maintained. Even when rapidly cooled or refrigerated at 5 ° C. or lower for a long period of time, it becomes a more uniform and highly stable milk beverage that is less prone to gel formation.

  The cellulose composite of the present invention is obtained by wet-mixing cellulose and a hydrophilic polymer. Examples of the hydrophilic polymer include sodium carboxymethylcellulose, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, hydroxymethylcellulose, xanthan gum, glucomannan, karaya gum, carrageenan, locust bean gum, guar gum, psyllium seed gum, alginate ester, gellan gum and the like. Is mentioned. The hydrophilic polymer used as the cellulose composite may be one kind or a combination of plural kinds. In particular, a cellulose composite using sodium carboxymethyl cellulose having a tendency to exhibit a high storage elastic modulus (G ′) as a composite component is preferable. The sodium carboxymethylcellulose used for the cellulose composite may be one kind or a plurality thereof. Here, sodium carboxymethylcellulose is an anionic water-soluble polymer mainly composed of cellulose, and is generally called CMC · Na. The ratio (mass ratio) between cellulose and sodium carboxymethyl cellulose is particularly preferably 80/20 to 95/5. More preferably, it is 85/15 to 93/7. Although there is no restriction | limiting in particular in the etherification degree of the carboxymethylcellulose sodium used for a cellulose composite, 0.3-1.5 are preferable. More preferably, it is 0.6-1.3. The degree of etherification of carboxymethylcellulose sodium refers to the degree of substitution of carboxymethyl groups per anhydroglucose unit of cellulose. Since there are three hydroxyl groups per anhydroglucose unit, theoretically, the maximum degree of etherification is 3. In addition, the cellulose composite may contain components other than cellulose and hydrophilic polymer as long as the function can be exhibited. For example, dextrin, sugar, starch syrup, reduced starch syrup, trehalose, starch, modified starch, sugar alcohol (eg, sorbitol, maltitol, xylitol, mannitol, maltitol), oligosaccharide (eg, fructooligosaccharide, cellooligosaccharide, xylooligosaccharide) , Manno-oligosaccharides, etc.), water-soluble metal salts (eg sodium chloride, potassium chloride, calcium chloride, magnesium chloride, citrate etc.), insoluble metal salts (eg calcium carbonate, titanium oxide, calcium sulfate etc.) More than one kind may be contained in the cellulose composite.

  As the cellulose composite of the present invention, a dispersion having a storage elastic modulus (G ′) at 25 ° C. of 0.3 Pa or more of a dispersion liquid that is dispersed at 1% by mass with respect to water and left for 1 hour is used. It is advantageous. The measuring method of storage elastic modulus (G ') here is as follows. First, a cellulose composite is disperse | distributed to a pure water so that it may become 1 mass%. The method for dispersing in pure water is not particularly limited as long as the cellulose composite can be uniformly dispersed. For example, 15,000 rpm is obtained with Excel Auto Homogenizer ED-7 (product name, manufactured by Nippon Seiki Seisakusho Co., Ltd.). And a method of dispersing for 5 minutes. The obtained dispersion is allowed to stand in a thermostatic bath at 25 ° C. for 1 hr, and then the storage elastic modulus (G ′) is measured with a viscoelasticity measuring device. For example, it can measure using ARES 100FTRN1 type (made by Reometric Scientific. Ink). When the storage elastic modulus (G ′) of the cellulose composite is less than 0.3 Pa, the suspension stability may be insufficient. The upper limit is not particularly limited, but is usually less than 5 Pa. Preferably it is 0.4-3Pa. In general, the storage elastic modulus (G ′) of a cellulose composite increases with time after dispersion. However, even if the final G ′ is 0.3 Pa or more, those that are less than 0.3 Pa at the time of 1 hr after dispersion are not preferable as the cellulose of the present invention, and only after 1 hour after dispersion. It is preferable to use one whose storage elastic modulus (G ′) rises to 0.3 Pa or more. Content in the milk drink of a cellulose is 0.05-0.4 mass%. If the cellulose is less than 0.05% by mass, it is difficult to impart sufficient effects of the present invention, and if it exceeds 0.4% by mass, the drinking mouth may be affected. Preferably it is 0.1-0.2 mass%.

  It is important that tan δ at 5 ° C. of the milk beverage of the present invention is 1.55 to 2.40. The tan δ referred to here is measured by a viscoelasticity measuring device at 5 ° C. after the beverage is produced and stored at 5 ° C. for about 12 hours, and then the container is shaken to such an extent that the contents do not foam. For example, an ARES 100FTRN1 type (manufactured by Reometric Scientific. Ink) can be used for the measurement. If the tan δ of the milk drink is less than 1.55, aggregation may occur due to rapid cooling, or a change in the drinking mouth may occur during long-term storage. On the other hand, if it exceeds 2.40, there is a high possibility that insoluble components will precipitate. A more preferable tan δ is 1.60 to 2.00.

  While not being bound by any theory, it is generally considered that the smaller the value of tan δ, the stronger the fluid is, so that the suspension stability is improved as a result. Therefore, it can be estimated that the tan δ of the beverage can be reduced as the amount of the cellulose having a high storage elastic modulus (G ′) is added, so that the suspension stability is also good. There are many cases. Surprisingly, however, for dairy beverages, if the value of tan δ is too small, the concentration tends to be uneven in the beverage, and a gel-like substance is produced in particular when rapidly cooled or stored at 5 ° C. or lower. It is not preferable. In order to give appropriate tan δ and storage elastic modulus (G ′) to the beverage, the structure is formed in a short period of time (that is, the storage elastic modulus (G ′) rises to 0.3 Pa or more in 1 hour after dispersion. It is important that the tan δ of the beverage is not excessively reduced.

  It is preferable to further add 0.15 mmol / L or more of a divalent salt to the milk beverage of the present invention. It is unclear what the theory is based on, but by adding a divalent salt, the tan δ of the milk beverage easily falls within the scope of the present invention. Examples of the divalent salt here include calcium chloride, magnesium chloride, calcium lactate and the like. In particular, calcium chloride is preferable. The divalent salt may be added directly to the milk beverage, or may be included in the components of the cellulose composite. More preferably, it is 0.3 mmol / L or more. The upper limit is realistically 1 mmol / L or less considering the influence on the flavor and the like.

  Moreover, it is preferable that the whey / casein mass ratio of the milk protein contained in the milk solid content of the present invention is 3/7 to 2/1 because the effects of the present invention are more apparent. Generally used milk protein has a whey / casein mass ratio of about 2/8. On the other hand, whey protein is an excellent protein source with good amino acid balance and absorption into the body, but has the disadvantage of poor thermal stability. However, even if the whey ratio is increased to a range of 3/7 to 2/1, the milk beverage of the present invention exhibits high stability, and thus can be said to be one of the advantageous effects of the present invention.

  In addition, the milk beverage of the present invention is tan δ at 5 ° C. immediately after shaking (that is, after the beverage is produced and stored at 5 ° C. for about 12 hours, the container is shaken to such an extent that the contents do not foam, and viscoelastic at 5 ° C. Tan δ) measured by the measuring apparatus is 2.4 or less, and when the ratio of G ′ of the milk drink immediately after shaking and G ′ of the milk drink after standing at 5 ° C. for 5 hours after shaking is measured, 5 The value of G ′ after time / G ′ immediately after shaking is preferably 0.95 to 1.20. When the ratio does not fall within the range of 0.95 to 1.20, the components are biased, and the mouth is often deteriorated during long-term storage. In addition, the measurement of G ′ of the milk beverage is performed by preparing a measurement sample by the same method as the measurement sample preparation method of tan δ, and immediately after that (G ′ of the milk drink immediately after shaking) and after shaking, left at 5 ° C. for 5 hours. What is necessary is just to measure G 'of a later milk drink with the said viscoelasticity measuring apparatus.

  As the cellulose of the present invention, crystalline cellulose is preferable. The cellulose composite of the present invention is also preferably a composite of crystalline cellulose and the hydrophilic polymer. Crystalline cellulose, for example, has an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulose-based materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, etc. Means over 10%. The wood pulp, refined linter, and the like that are raw materials may be natural or commercially available.

  In the milk beverage of the present invention, as necessary, coffee extract, tea extract, sugar, liquid sugar, isomerized sugar, fructose, maltose, trehalose, sorbitol, xylitol, erythritol, maltitol, mannitol, lactitol, Sweeteners such as aspartame, acesulfame K, sucralose, stevia, neotame, thaumatin, fructooligosaccharides, manno-oligosaccharides, xylo-oligo, etc., oligosaccharides such as cellooligosaccharides, amino acids, extracts, salt, etc., iron pyrophosphate, Nutritional ingredients such as vitamins, calcium carbonate, DHA, EPA, glycerin fatty acid ester (monoglyceride, polyglyceride, organic acid monoglyceride), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, li Increase of emulsifiers such as lecithin, guar gum, pectin, locust bean gum, tamarind seed gum, psyllium seed gum, carrageenan, alginic acid and its metal salts, alginate, xanthan gum, gellan gum, soybean polysaccharides, gum arabic, agar, glucomannan It may contain viscous polysaccharides, starch, modified starch, fragrance and the like.

  Calcium enriched milk is mentioned as an example of the preferable manufacturing method of one milk drink of embodiment of this invention. First, powder raw materials such as skim milk powder, milk calcium, and crystalline cellulose are mixed. A liquid raw material such as fresh cream or raw milk and water are put in a container, and dissolved (dispersed) by heating to 60 to 80 ° C. while stirring. At this time, the stirring is preferably high-speed stirring such as 5,000 rpm with a TK homogenizer. Next, the obtained dissolved (dispersed) liquid is homogenized using a high-pressure homogenizer. The high-pressure homogenizer may be a series type or a multiple type. The homogenization pressure is 10 to 30 MPa, and homogenization treatment in two stages is preferable. Sterilization is HTST sterilization, UHT sterilization according to raw materials and containers of products (paper packs, cans, bottles, PET bottles, cups, etc.), desired storage conditions (chilled, normal temperature, heating, etc.) and shelf life. Although methods such as hot pack sterilization and retort sterilization can be appropriately selected, HTST sterilization and UHT sterilization are preferred.

  The dairy drink of the present invention is particularly refrigerated because it keeps a light drinking mouth and is rapidly cooled or refrigerated at 5 ° C. or less for a long period of time, making it difficult to form a gel and being uniform and highly stable. It can be most suitably used for calcium-enriched milk, milk coffee, milk tea, matcha milk, and the like.

The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
<Measurement method of storage elastic modulus (G ′) of cellulose>
Cellulose was dispersed in 15,000 rpm for 5 minutes with Excel Auto Homogenizer ED-7 (product name, manufactured by Nippon Seiki Seisakusho Co., Ltd.) so that the concentration after dispersion was 1% by mass in terms of solid content. A composite dispersion was prepared. The obtained dispersion was allowed to stand in a thermostatic bath at 25 ° C. for 1 hr, and then, using a viscoelasticity measuring apparatus (ARES 100FTRN1 type (manufactured by Reometric Scientific. Ink)), a Double Wall Couette Geometry, a waiting time of 300 seconds, and a strain were set. The storage elastic modulus was measured at 1 to 500% and an angular frequency of 20 rad / s, and the strain was 20%.

<Measurement method of tan δ and storage elastic modulus (G ′) of milk beverage>
The milk drink cooled to 5 ° C. is shaken so as not to be foamed, and immediately (within 5 minutes), a small amount of the milk drink is slowly withdrawn from about 2 cm below the liquid surface, and a viscoelasticity measuring device (ARES 100FTRN1 type (Reometric) (Scientific. Ink)), Double Wall Couette Geometry, waiting time 300 seconds, strain measured 1-500%, angular frequency 20 rad / s, strain 20%, tan δ at 5 ° C. and storage modulus It was measured. Moreover, the milk drink after shaking was left still in a 5 degreeC constant temperature layer, a part of milk drink was extracted 5 hours after shaking, and the storage elastic modulus (G ') was measured similarly.

<Beverage evaluation method>
Generation of haze when rapidly cooling to 5 ° C. and aggregation, sedimentation and flavor after storage for 3 weeks of the prototyped beverage were evaluated. Each evaluation method and evaluation criteria are shown below.

-Moya at the time of rapid cooling The prototype milk drink was attached to 5 degreeC cold water for 2 hours, and the state of the rapidly cooled liquid was observed visually.
A (Excellent): Uniform.
○ (Good): If you look closely, you may notice a slight haze.
Δ (possible): Slight haze is observed even when viewed normally.
X (impossible): Complicated feeling can be confirmed.

・ Agglomeration After visually observing the state of the beverage after storage at 5 ° C for 3 weeks, open the top of the container and slowly move it to another container (image of putting milk in a cup). Observed at.
A (excellent): No aggregation is observed in a stationary state, and the liquid to be transferred is uniform from the beginning to the end.
○ (Good): Although no aggregation is observed in the stationary state, the liquid to be transferred is slightly in the second half,
I feel heavier (darker).
△ (possible): Slight agglomeration can be confirmed in a stationary state, and the liquid to be transferred is also clearly shown.
The liquid concentration is different.
X (impossible): Aggregation can be clearly confirmed in a stationary state.

-Sedimentation When the container was slowly rotated half a turn, the state of sediment deposited on the bottom of the container was visually observed. The evaluation criteria at that time are as follows.
A (excellent): There is no deposit of sediment.
○ (good): Sediment adheres very little. (The deposit is less than 10% of the bottom area)
Δ (possible): Sediment is slightly adhered. (The bottom area is 10% or more and less than 50%)
X (impossible): The sediment has adhered completely. (More than 50% of the bottom area)

-Flavor A sensory evaluation was performed on a total of four people: one female in their 20s, one female in their 50s, one male in their 30s, and one male in their 40s, and evaluated according to the following criteria. The mouthfuls were compared using Example 1 as a reference.
◎ (excellent): Light drinking mouth and very easy to drink.
○ (good): The drinking mouth is slightly heavy, but there is no problem.
Δ (possible): In the beverage, a slight level of density is felt.
X (impossible): Texture as if it was partially gelled, or components are completely separated, and taste is clearly light or dark.

[Production Example 1: Production Example of Cellulose Composite A]
After cutting the commercially available DP pulp, it was hydrolyzed in 0.5 mol / L hydrochloric acid at 121 ° C. for 60 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50 mass%. To a planetary mixer (manufactured by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade is hook type), cellulose, CMC · Na, and the mass ratio of cellulose / CMC · Na to 92/8 It was added and watered to a solid content of 46% by mass. Thereafter, the mixture was kneaded at 126 rpm for 2 hours, dried and pulverized to obtain a cellulose composite A. The storage elastic modulus (G ′) of the cellulose composite A was 2.3 Pa.

[Production Example 2: Production Example of Cellulose Composite B]
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50 mass%. Planetary mixer (made by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade hook type), cellulose, CMC · Na, calcium chloride, mass ratio of cellulose / CMC · Na / calcium chloride is 80 / 16/4 was added, and water was added so that the solid content was 40% by mass. Thereafter, the mixture was kneaded at 126 rpm for 1 hr, dried and pulverized to obtain a cellulose composite B. The storage elastic modulus (G ′) of the cellulose composite B was 0.5 Pa.

[Production Example 3: Production Example of Cellulose Composite C]
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce wet cake-like cellulose having a solid content of 50 mass%. In a planetary mixer (made by Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade hook type), cellulose, CMC · Na, xanthan gum, dextrin, edible oil and fat, cellulose / CMC · Na / xanthan gum / dextrin / It poured so that mass ratio with edible oil and fat might be 73.0 / 5.0 / 2.8 / 19.0 / 0.2, and it added water so that it might become 40 mass% of solid content. Thereafter, the mixture was kneaded at 126 rpm for 1 hr, dried and pulverized to obtain a cellulose composite C. The storage elastic modulus (G ′) of the cellulose composite C was 0.2 Pa.

[Examples 1-4, Comparative Examples 1-3]
According to the composition of Table 1, a calcium-enriched milk was prototyped. In addition, fresh cream is manufactured by Meiji Co., Ltd. (milk solid content 51 mass%), whole milk powder is manufactured by Minami Nippon Dairy Co., Ltd., milk calcium is manufactured by Morinaga Milk Industry Co., Ltd., whey protein (WPC) is Fontera ( The product name: Sucrose fatty acid ester P1670 (Mitsubishi Chemical Foods Co., Ltd.) was used for the emulsifier. In addition, each milk solid content is 11.9 mass% about Example 1, Example 2, and the comparative example 1, and in Example 3, Example 4, the comparative example 2, and the comparative example 3, it is 23. 9% by mass.

  Since all the beverage production methods are the same, the production method of Example 1 will be described as a representative example. Powder raw materials (all except fresh cream and water) measured according to the composition of Example 1 in Table 1 were mixed in a plastic bag. Water and fresh cream were placed in a container, and the mixture was stirred at 25 ° C. and 6,000 rpm with a TK homomixer (Primics Co., Ltd.). The previously blended powder material was added thereto, and stirring was continued for 10 minutes. Thereafter, the mixture is heated to 80 ° C., homogenized with an MG homogenizer under conditions of a primary homogenization pressure of 15 MPa and a secondary homogenization pressure of 5 MPa. A calcium-fortified milk drink was prototyped after filling and capping. The heat-resistant bottle containing the obtained milk drink was placed in 5 ° C. cold water for 2 hours and rapidly cooled, and then stored in a 5 ° C. cool box. Examples 2 to 4 and Comparative Examples 1 to 3 were also produced in the same manner according to the formulations in Table 1.

Table 2 shows the evaluation results of the prototyped beverage.

  The milk beverages of Example 1 and Example 2 satisfy the scope of the present invention with tan δ of 1.62 and 1.72, respectively. Therefore, no moisture is observed even when rapidly cooled, and all flocculation, sedimentation and flavor are observed. Was good.

  Also, in Examples 3 and 4 in which the amount of components is twice as much as in Examples 1 and 2 and aggregation is more likely to occur, tan δ is 0.997 and 0.955, respectively, which satisfies the scope of the present invention. So, even if cooled rapidly, no haze is observed, and the flavor is concentrated in all components, so it is thicker than in Example 1 and Example 2, but it is not a bad impression. It was evaluation that it was favorable.

  On the other hand, in the comparative example, tan δ is 1.35, which is out of the range of the present invention, and when compared with Example 1 having almost the same composition, all of the evaluation items are a little worse and particularly the sedimentation is high. . In Comparative Example 2 in which the components were dark, tan δ was 1.53, which was outside the range of the present invention, and the darkness of the components was felt in the milk beverage. Moreover, in Comparative Example 3 containing no cellulose, the result was that the sedimentation was particularly intense, and partly because protein or the like was involved in the sedimentation.

  As described above, by using cellulose to make the tan δ of milk drinks in a certain range, the bias of ingredients during rapid cooling and refrigerated storage can be suppressed, and a milk beverage with good flavor can be obtained. .

  According to the present invention, it can be suitably used in the food manufacturing industry because it has a good flavor, is rapidly cooled, and is less likely to form a gel even when stored at 5 ° C. or lower for a long period of time, and can provide a uniform and highly stable milk beverage. .

Claims (7)

A milk beverage containing 0.5 to 20% by mass of milk solids and 0.05 to 0.4% by mass of cellulose, and having a tan δ at 5 ° C. of 1.55 to 2.40 immediately after shaking. The dairy drink according to claim 1, wherein the cellulose is a cellulose composite having a storage elastic modulus (G ′) at 25 ° C. of 0.3 Pa or more of the dispersion dispersed at 1% by mass and allowed to stand for 1 hour. . The dairy drink according to claim 2, wherein the cellulose composite contains at least one kind of sodium carboxymethylcellulose, and a mass ratio of cellulose to sodium carboxymethylcellulose is 80/20 to 95/5. The dairy drink according to any one of claims 1 to 3, wherein the dairy drink is a divalent salt added in an amount of 0.15 mmol / L or more. The milk drink in any one of Claims 1-4 whose mass ratio of whey / casein of milk protein is 3/7-2/1. Furthermore, the milk drink in any one of Claims 1-5 containing a coffee extract or a tea extract. The ratio of tan δ at 5 ° C. immediately after shaking was 2.4 or less, and the storage elastic modulus (G ′) immediately after shaking and the storage elastic modulus (G ′) after standing at 5 ° C. for 5 hours after shaking were measured. Sometimes a milk beverage with a value of (G 'after 5 hours) / (G' immediately after shaking) of 0.95-1.20.