JP2016067296A - Packed beverage including milk substitute composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed beverage or a milk substitute composition, which has excellent milk-like natural taste and flavor while suppressing a milk fat-derived degradation odor generated by long-term storage of the packed beverage or the milk substitute composition.SOLUTION: Provided is a milk substitute composition in which a vegetable oil and fat and a specific amino acid and the like (or a specific free amino acid) are added or included in a specific weight ratio range. Also provided is a packed beverage in which a vegetable oil and fat and a specific amino acid and the like (or a specific free amino acid) are added or included in a specific weight ratio range, and an amount of the vegetable oil and fat added or included is a certain amount or more.SELECTED DRAWING: None

Description

  The present invention relates to a packaged beverage or milk substitute composition excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat generated by long-term storage of the packaged beverage or milk substitute composition. More specifically, milk fat generated by long-term storage of a packaged beverage or a milk substitute composition by using vegetable oil and fat together with a specific amino acid or a salt thereof (hereinafter also referred to as “specific amino acid etc.”). The present invention relates to a packaged beverage or a milk substitute composition to which a milk-like natural taste and flavor are imparted while suppressing a deterioration odor derived from the origin.

  In recent years, various beverages have been provided as packaged beverages due to diversification of palatability. Among them, milk-containing coffee drinks and milk-containing tea drinks are drinks with high palatability that have been favored by consumers for a long time. However, these bottled milk-containing beverages have a problem that the milk fat and milk protein contained therein are easily oxidized by long-term storage, and a deteriorated odor (also referred to as an acid odor or off-flavor) occurs.

  Several methods have been disclosed as techniques for suppressing the deterioration odor in such containered beverages containing milk components. As a technique for suppressing the deterioration odor by adding another component, for example, in JP 2004-248555 A (Patent Document 1), in order to improve the characteristic flavor deterioration that occurs in fermented milk beverages, Japanese Patent Application Laid-Open No. 2008-86216 (Patent Document 2) discloses a method for masking the acid odor of fermented milk beverages by adding calcium salt or trehalose. Below, in order to suppress the deterioration of milk components, a method of containing tocopherol and rutin in milk beverages is disclosed in JP 2011-512798 A (Patent Document 3) by adding a catechin-containing component to milk beverages. In addition, a method for preventing photooxidation of milk fat to suppress the rancidity of milk fat and preventing off-flavors such as rancidity in milk beverages is disclosed.

  In addition, as a technique for suppressing the above-mentioned deterioration odor by substituting a part or all of milk components with a milk substitute, for example, JP-A-9-37713 (Patent Document 4) includes (A) By using fats (for example, vegetable fat) in which the total amount of fatty acids having 10 or less carbon atoms is 80% by weight or less of that of milk, and (B) non-fat milk solids as milk substitute components, A method for reducing the deterioration odor derived from milk (milk fat) in flavored drinks is disclosed in International Publication No. 2012/124615 (Patent Document 5), in beverages comprising non-fat milk solids and fats. Disclosed is a method for suppressing off-flavor of beverages due to photodegradation of milk components such as milk fat by using 70% by mass or more of the fat content of the vegetable oil as specific vegetable oils (coconut oil, sunflower oil and mixtures thereof) It has been. In addition, for example, in International Publication 2011/108633 pamphlet (Patent Document 6), a coffee whitener uses a casein-containing milk protein solution that has been treated with a protein deamidase, and a vegetable oil. Disclosed is a method for improving storage stability and dispersibility in beverages without using an emulsifier, and reducing the flavor, taste, and texture of the beverage due to the taste and bitterness unique to synthetic emulsifiers.

  Such a method of replacing a part or all of milk components with a milk substitute is a method for reducing the amount of milk fat used, which can be a major cause of milk deterioration odor due to long-term storage. It was possible to obtain the effect of suppressing the above. However, although such a conventional milk substitute has a milk-like taste and flavor (milky feeling), the degree thereof is not always sufficient, and is derived from a powdery odor and a heated milk raw material. There was a problem that it was insufficient particularly in terms of the naturalness of the milky feeling (natural natural milky feeling of milk), such as the feeling of an unusual milky feeling.

  By the way, various amino acids are used as food additives and are used as seasonings and nutrient enhancers. As another purpose of adding amino acids to foods and drinks, for example, Japanese Patent Application Laid-Open No. 2008-178396 (Patent Document 7) contains a high concentration of non-polymer catechins and a certain amount of amino acids and sweeteners. By adjusting the percentage of gallate body in non-polymer catechins and further adjusting the pH to a specific range, it maintains the original flavor of the beverage and is excellent for long-term storage despite containing a sweetener. A method for obtaining a packaged beverage is disclosed. Japanese Patent No. 5406050 (Patent Document 8) contains, as free amino acids, a hydrophobic amino acid containing valine or phenylalanine, a basic amino acid containing lysine, and an acidic amino acid containing glutamic acid. Among them, the content of the hydrophobic amino acid is 30 to 60% by mass, the content of the basic amino acid is 35 to 65% by mass, the content of the acidic amino acid is 1 to 20% by mass, and the basic amino acid is Among them, a method of obtaining a rich taste enhancer that enhances the rich taste of food and drink by setting the content of lysine to 75 to 100% by mass and the content of glutamic acid in the acidic amino acid to 80 to 100% by mass. It is disclosed. However, by using vegetable oils and fats together with specific amino acids, etc., the milk-like natural taste and flavor can be reduced while suppressing the deterioration odor derived from milk fat caused by long-term storage of container-packed beverages or milk substitute compositions. It has not been reported so far that a given packaged beverage or milk replacement composition can be obtained.

JP 2004-248555 A JP 2008-86216 A Special table 2011-512798 gazette JP-A-9-37713 International Publication No. 2012/124615 Pamphlet International publication 2011/108633 pamphlet JP 2008-178396 A Japanese Patent No. 5406050

  An object of the present invention is to provide a containerized beverage or milk substitute composition excellent in natural taste and flavor of milk while suppressing deterioration odor derived from milk fat generated by long-term storage of the packaged beverage or milk substitute composition. Is to provide.

  Milk is composed of moisture, milk fat and non-fat milk solids. Non-fat milk solids are mainly composed of carbohydrates (mainly lactose) and milk proteins, and contain minerals (mainly calcium) and vitamins as trace components. As described in the background art, in order to suppress the deterioration odor derived from milk caused by long-term storage, at least part of the milk fat that is the main cause of the deterioration odor is replaced with vegetable oils and fats other than milk fat. Methods for adding non-fat milk solids such as skim milk powder and milk proteins such as casein as ingredients have already been known. However, although such conventional milk substitutes have a milk-like taste and flavor (milky feeling), the degree thereof is not always sufficient, and is derived from powdered odors and heated milk raw materials. It is not enough in terms of the naturalness of the milky feeling (natural milky feeling inherent in milk), such as the feeling of extraordinary milkiness, and the milk-like natural taste and flavor are sufficient even when used in packaged beverages. There was a problem that could not be obtained.

  In view of such problems, the present inventors have solved a milk-like nature while suppressing the deterioration odor derived from milk fat generated by long-term storage of a container-packed beverage or a milk substitute composition in order to solve the above problems. In the production of a packaged beverage containing or adding a milk replacer composition, or in the manufacture of a milk replacer composition, while intensively studying a method for producing a packaged beverage or a milk replacer composition excellent in taste and flavor It is derived from milk fat generated by long-term storage of a packaged beverage or a milk substitute composition by adding or containing vegetable fats and oils and specific amino acids (or specific free amino acids) at a weight ratio within a specific range. The present inventors have found that it is possible to obtain a packaged beverage or milk substitute composition excellent in milk-like natural taste and flavor while suppressing the deterioration odor, and have completed the present invention. Further, in more detail regarding the packaged beverage containing or added to the milk replacement composition, the vegetable oil and fat, the specific amino acid, etc. (or the specific free amino acid) are within a specific range in the production of the packaged beverage. Milk-like while suppressing deterioration odor derived from milk fat generated by long-term storage of container-packed beverages by adding or containing them in a weight ratio and making the amount or content of the above-mentioned vegetable fats or fats a certain level or more The present invention has been completed by finding that it is possible to obtain a packaged beverage that is excellent in the natural taste and flavor, and that has a different taste (salt taste and greasy).

  Milk does not contain monomeric amino acids (free amino acids) as used in the present invention (below the detection limit). The idea of the present invention to obtain a milk-like natural taste and flavor by combining a monomeric amino acid originally not contained in milk with vegetable oil is to replace a part of the milk component with a similar component. This is fundamentally different from the concept of conventional milk substitutes. In addition, it is extremely surprising for those skilled in the art that by combining a monomeric amino acid originally not contained in milk with a vegetable oil, a packaged beverage excellent in milk-like natural taste and flavor can be obtained. Met.

That is, the present invention is (1) a packaged beverage,
(A) vegetable oil and fat, and (b) one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline,
The content of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total content of the free amino acids in the beverage to the content of the vegetable oil in the beverage is in the range of 1.5 to 25%,
Bottled beverages with excellent milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage,
(2) The weight ratio of the total content of free amino acids in the beverage to the content of vegetable oil in the beverage is in the range of 3 to 16%, ,
(3) The packaged beverage according to (1) or (2) above, wherein the content of vegetable oil in the beverage is in the range of 0.35 to 2.5% by weight relative to the total amount of the beverage About.

The present invention also provides:
(4) In a milk substitute composition containing vegetable oils and fats,
One or more amino acids selected from the group consisting of aspartate, aspartate, glycine, glycine salt, citrulline and citrulline salt or a salt thereof are added; and
The weight ratio of the total addition amount of the amino acid or the salt thereof in the milk substitute composition to the addition amount of the vegetable oil or fat in the milk substitute composition is adjusted within a range of 2 to 30%. Furthermore, the present invention relates to a milk substitute composition excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage.

Furthermore, the present invention provides
(5) In packaged beverages,
(A) vegetable oil and fat, and (b) one or more amino acids selected from the group consisting of aspartate, aspartic acid, glycine, glycine salt, citrulline and citrulline salt or salts thereof are added,
The amount of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total addition amount of the amino acid or salt thereof in the beverage to the addition amount of the vegetable fat in the beverage is adjusted within a range of 2 to 30%,
Bottled beverages with excellent milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage,
(6) The packaged beverage according to any one of (1) to (3) and (5) above, wherein the packaged beverage is a packaged milk beverage or a packaged milk-containing beverage.

  The present invention provides a packaged beverage or milk substitute composition excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat generated by long-term storage of the packaged beverage or milk substitute composition To do. More specifically regarding container-packed beverages, it has excellent milk-like natural taste and flavor while suppressing the deterioration odor derived from milk fat caused by long-term storage of container-packed beverages, and it also has a different taste (salt taste and greasy) The present invention provides a packaged beverage in which (a) is suppressed.

The present invention
(I) In the milk substitute composition containing vegetable oil and fat,
One or more amino acids selected from the group consisting of aspartate, aspartate, glycine, glycine salt, citrulline and citrulline salt or a salt thereof are added; and
The weight ratio of the total added amount of the amino acid or the salt thereof in the milk replaceable composition to the added amount (or content) of the vegetable oil or fat in the milk replaceable composition was adjusted within a range of 2 to 30%. It is characterized by
A milk replacement composition excellent in the natural taste and flavor of milk (hereinafter also simply referred to as “the milk replacement composition of the present invention”) while suppressing the deterioration odor derived from milk fat generated by long-term storage, and Its manufacturing method:
(II) a packaged beverage,
(A) vegetable oil and fat, and (b) one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline,
The content (or addition amount) of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total content of the free amino acids in the beverage to the content (or addition amount) of the vegetable oil in the beverage is in the range of 1.5 to 25%,
A packaged beverage excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage, and a method for producing the same:
(III) In packaged beverages,
(A) vegetable oil and fat, and (b) one or more amino acids selected from the group consisting of aspartate, aspartic acid, glycine, glycine salt, citrulline and citrulline salt or salts thereof are added,
The amount (or content) of the vegetable oil / fat in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total addition amount of the amino acid or salt thereof in the beverage to the addition amount (or content) of the vegetable oil or fat in the beverage is adjusted within a range of 2 to 30%,
It consists of a packaged beverage excellent in milk-like natural taste and flavor, and a method for producing the same, while suppressing deterioration odor derived from milk fat due to long-term storage. The specific free amino acids in the present invention include specific free amino acid ions (including those derived from amino acid salts).

1. (Milk replacement composition of the present invention (I))
The milk substitute composition of the present invention, which is superior in milk-like natural taste and flavor while suppressing the deterioration odor derived from milk fat generated by long-term storage, is an aspartate in a milk substitute composition containing vegetable oils and fats. , One or more amino acids selected from the group consisting of aspartic acid, glycine, glycine salt, citrulline and citrulline or salts thereof are added, and the amount of the vegetable oil or fat added in the milk substitute composition ( Or the content) is not particularly limited as long as the weight ratio of the total addition amount of the amino acid or salt thereof in the milk substitute composition is adjusted within the range of 2 to 30%.

<Specific amino acids used in the present invention>
The specific amino acid used in the present invention is not particularly limited as long as it is one or more selected from the group consisting of aspartate, aspartate, glycine, glycine salt, citrulline and citrulline salt, but milk-like From the viewpoint of obtaining a milk substitute composition or a container-packed beverage that is superior in its natural taste and flavor, it is preferably one or more selected from the group consisting of aspartate, aspartic acid, glycine, and citrulline. More preferably, one or more selected from the group consisting of aspartate, glycine and citrulline, and one or more selected from the group consisting of sodium aspartate, glycine and citrulline More preferably, sodium aspartate is particularly preferable. Moreover, when using together 2 or more types of specific amino acids etc. in this invention, from a viewpoint of obtaining the milk substitute composition or container-packed drink which was excellent with the natural taste and flavor of milk-like, at least 1 of specific amino acids etc. The species is preferably aspartate or aspartate, more preferably aspartate, and even more preferably sodium aspartate. In the case of using two or more kinds of specific amino acids or the like in the present invention, from the viewpoint of obtaining a milk replacement composition or a container-packed beverage that is superior to a milk-like natural taste and flavor, An embodiment in which the weight ratio of the added amount of sodium aspartate to the added amount of the specific amino acid is preferably 30% or more, more preferably 50% or more, and further preferably 70% or more can be mentioned. In addition, the weight ratio (%) of the total content of specific amino acids to the content of total amino acids (but not limited to monomeric amino acids) in the milk substitute composition or packaged beverage is not particularly limited, but milk From the viewpoint of obtaining a milk substitute composition or a container-packed beverage that is more excellent in such natural taste and flavor, it is preferably 30% or more, more preferably 50% or more, and further preferably 70% or more. preferable.

  The specific amino acid or the like used in the present invention means a monomeric amino acid or a salt thereof, and does not include a multimeric amino acid such as a peptide or protein. In addition, as a specific amino acid etc. used for this invention, refined products, such as this amino acid (For example, the total content of such an amino acid etc. is 90 weight% or more), but as long as the effect of this invention is acquired, It may be a substance such as a specific amino acid used in the present invention. As such a content, the total content of specific amino acids and the like used in the present invention is 1% by weight or more, preferably 3% by weight or more, more preferably 10% by weight or more, still more preferably 30% by weight or more, more preferably Suitable examples include those having a weight of 50% by weight or more, more preferably 80% by weight or more.

  The amino acid salt is not particularly limited as long as it is pharmacologically acceptable. For acidic groups such as carboxyl groups in amino acids, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, ammonium salts, aluminum salts, zinc salts, triethylamine, ethanolamine And salts with organic amines such as morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine. Among them, salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. Among them, preferred are salts with alkali metals such as sodium and potassium, and more preferred are salts with sodium. For basic groups in amino acids, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid Acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, salt with organic carboxylic acid such as malic acid, methanesulfonic acid, benzenesulfonic acid And salts with organic sulfonic acids such as p-toluenesulfonic acid.

  As the amino acid and the like used in the present invention, those commercially available can be used.

<Vegetable oils and fats>
Although it does not restrict | limit especially as vegetable oil and fat used for this invention, What is normally used for foodstuffs, such as edible vegetable oil and fat prescribed | regulated to JAS specification, can be used, for example, palm oil (coconut oil), palm 1 or 2 or more types of vegetable oils and fats selected from the group consisting of kernel oil, palm oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, soybean oil, and those obtained by curing or separating them, and milk 1 or 2 types selected from the group consisting of coconut oil, palm oil, and those obtained by curing or fractionating them, from the viewpoint of obtaining a milk substitute composition or a container-packed beverage superior in natural taste and flavor The above vegetable oils and fats are preferably mentioned. Among these, liquid fat at room temperature, particularly around 20 to 30 ° C., is advantageously used because it has the advantage of hardly causing oil-off (fat separation). The vegetable oil used in the present invention is preferably a refined vegetable oil, but may be a vegetable oil-containing material as long as the effects of the present invention are obtained. Suitable examples of such inclusions include vegetable oils and fats having a content of 30% by weight or more, preferably 50% by weight or more, and more preferably 80% by weight or more.

  Commercial vegetable oils and fats used in the present invention can be used.

  The amount of specific amino acids and the like used in the milk substitute composition of the present invention and the amount of vegetable oil / fat are not particularly limited, but the specific amount in the milk substitute composition relative to the amount (or content) of the vegetable oil / fat in the milk substitute composition is not limited. The weight ratio of the total addition amount of amino acids and the like is adjusted within a range of 2 to 30%. The preferred weight ratio is preferably from the viewpoint of obtaining a more natural taste and flavor like milk, and from the viewpoint of the balance between the milky feeling and the taste in the beverage when the milk replacement composition is added to the beverage. Within the range of 2.3 to 28%, more preferably within the range of 4 to 22%, and even more preferably within the range of 4.7 to 19%.

  The amount of vegetable oil / fat used in the milk substitute composition of the present invention is not particularly limited as described above, but it is, for example, in the range of 20 to 95% by weight, preferably 30 to 80% by weight, based on the total amount of the milk substitute composition. Can be included in the range. Further, the amount of specific amino acids and the like used in the milk replacer composition of the present invention is not particularly limited, but is within the range of, for example, 0.4 to 28.5% by weight, preferably 0, relative to the total amount of the milk replacer composition. In the range of 6 to 24% by weight.

  In the milk substitute composition of the present invention, in addition to vegetable fats and oils and specific amino acids, additives that are usually used in the production of the milk replaceable composition may be added within a range that does not impair the effects of the present invention. it can. Examples of such additive components include water, sugars, sweeteners, acidulants, vitamins, minerals, fragrances, organic acids, organic bases, emulsifiers, thickeners, antioxidants, pH adjusters, and the like.

  In the milk substitute composition of the present invention, a milk raw material can be added as another additive component as long as the effects of the present invention are not impaired. Examples of the milk raw material include milk, low-fat milk, non-fat milk, whole milk powder, skimmed milk powder, whey, casein and the like. However, even in the case of adding milk raw materials, from the viewpoint of obtaining a milk substitute composition with more excellent milk-like natural taste and flavor while further suppressing deterioration odor derived from milk fat due to long-term storage The addition amount of the milk raw material is preferably such that the total weight (dry weight) of milk fat and nonfat milk solids contained in the added milk raw material is smaller than the total weight of the added vegetable oil and specific amino acids, The dry weight is more preferably 80% by weight or less, and still more preferably 60% by weight or less, based on the total weight of the vegetable oil and the specific amino acid.

  The milk replaceable composition of the present invention includes a specific amino acid and the like in the milk replaceable composition with respect to the addition amount (or content) of the vegetable oil and fat in the milk replaceable composition in the production thereof. It can manufacture in accordance with the conventionally well-known manufacturing method of a milk substitute composition except adjusting the weight ratio of the total addition amount in the range of 2-30%. For example, it can be produced by a step of mixing and stirring a specific amino acid or the like, vegetable oil and fat, and, if necessary, the above-mentioned additive components. Adjustment of the said weight ratio can be performed by adjusting the usage-amount of a specific amino acid etc. and vegetable fats and oils suitably.

  Although it does not restrict | limit especially as a usage method of the milk substitute composition of this invention, For example, it can be used by making it add or contain to a raw material liquid in the case of manufacture of a container-packed drink. By using in this way, a packaged beverage excellent in milk-like natural taste and flavor (preferably a packaged beverage having a milk flavor) is obtained while suppressing deterioration odor derived from milk fat due to long-term storage. be able to.

2. (Packaged beverage of the present invention (II))
The bottled beverage of the present invention (II) excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage is a bottled beverage,
(A) vegetable oil and fat, and (b) one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline (hereinafter also referred to as “specific free amino acids”). Containing
The content (or addition amount) of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
There is no particular limitation as long as the weight ratio of the total content of the free amino acids in the beverage to the content (or addition amount) of the vegetable oil in the beverage is in the range of 1.5 to 25%.

  The specific free amino acid contained in the packaged beverage of the present invention (II) is not particularly limited as long as it is one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline. However, free aspartic acid is preferable from the viewpoint of obtaining a milk substitute composition or a packaged beverage that is superior in milk-like natural taste and flavor. Moreover, when using together 2 or more types of specific free amino acids in this invention, from a viewpoint of obtaining the milk substitute composition or the container-packed drink which was excellent by the natural taste and flavor of milk-like, at least 1 of specific free amino acids. The species is preferably free aspartic acid. In the present invention, when two or more kinds of specific free amino acids are used in combination, free asparagine with respect to the content of the specific free amino acid in the packaged beverage from the viewpoint of obtaining a packaged beverage excellent in milk-like natural taste and flavor. An embodiment in which the weight ratio of the acid content is preferably 30% or more, more preferably 50% or more, and still more preferably 70% or more can be mentioned. Further, the weight ratio (%) of the total content of specific free amino acids to the total free amino acid content in the packaged beverage of the present invention (II) is not particularly limited, but is superior to the natural taste and flavor of milk. From the viewpoint of obtaining a milk substitute composition or a packaged beverage, it is preferably 30% or more, more preferably 50% or more, and further preferably 70% or more.

  The content (or addition amount) of the vegetable oil and fat in the container-packed beverage of the present invention (II) is not particularly limited as long as it is 0.35% by weight or more with respect to the total amount of the beverage, but a better milk feeling is obtained. From the viewpoint, it is preferably 0.358% by weight or more, more preferably 0.53% by weight or more, further preferably 0.537% by weight or more, more preferably 0.7% by weight or more, and particularly preferably 0.716% by weight. The above is preferable. Moreover, as an upper limit of content (or addition amount) of this vegetable oil and fat, from a viewpoint that the fat taste which is unpleasant taste does not become excessive, Preferably it is 2.5 weight% or less with respect to the said drink whole quantity, More It is preferably 2.3% by weight or less, more preferably 2.2% by weight or less, more preferably 2.15% by weight or less, further preferably 2% by weight or less, and particularly preferably 1.79% by weight or less. Is preferred. It should be noted that all the combinations of the lower limit value and the upper limit value listed are included in this description, but the greasy taste that does not become excessive is obtained while obtaining a better milk feeling. From the viewpoint, the content (or addition amount) of the vegetable oil / fat in the packaged beverage of the present invention (II) is preferably in the range of 0.35 to 2.5% by weight, more preferably about 0, relative to the total amount of the beverage. Within the range of 358 to 2.5% by weight, more preferably within the range of 0.53 to 2.3% by weight, more preferably 0.7 to 2.2% by weight (more preferably 0.716 to 2. 15 wt%), more preferably 0.7 to 2 wt% (particularly preferably 0.716 to 1.79 wt%).

  The vegetable oil content in the packaged beverage of the present invention (II) can be measured by a known method. Examples of such a method include an ether extraction method, a chloroform / methanol mixed solution extraction method, a gel bell method, an acid decomposition method, and a Rosette Gottlieb method.

  In the container-packed beverage of the present invention (II), the weight ratio of the total content of specific free amino acids in the beverage to the content (or addition amount) of vegetable oils and fats in the beverage is within a range of 1.5 to 25%. Although it does not restrict | limit as much as possible, From a viewpoint that the salty taste which is unpleasant taste is acquired, obtaining a more excellent milky feeling, Preferably it exists in the range of 1.7-23%, More preferably, it is 1.7-21. Within the range of 1%, more preferably within the range of about 3-16%, more preferably within the range of 3.5-14.1%, even more preferably within the range of 7-14.1%, more preferably 9 It is preferable that the content be in the range of ˜14.1%, particularly preferably in the range of 9.6 to 14.1%.

As a method for measuring the content (% by weight) of a specific free amino acid in a beverage, a known method such as a post-column method or a pre-column method can be applied. The post column method is a method in which free amino acids are separated by ion exchange chromatography and then derivatized with ninhydrin or o-phthalaldehyde (OPA) for detection and measurement. The pre-column method is a method in which a free amino acid is derivatized with any of the following compounds 1 to 6 and then separated and detected and measured by reverse phase liquid chromatography.
Compound 1: o-phthalaldehyde (OPA)
Compound 2: Phenyl isothiocyanate (PITC)
Compound 3: 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC)
Compound 4: (Dimethylamino) azobenzenesulfonyl chloride (DABS-Cl)
Compound 5: 9-fluorenylmethyl chloroformate (FMOC-Cl)
Compound 6: 7-fluoro-4-nitrobenzo-2-oxa-1,3-diazole (NBD-F)
In addition, measurement of content (weight%) of the specific free amino acid in a drink can also be consigned to outside organizations, such as Japan Food Research Center.

  In the packaged beverages of the present invention (II) and the later-described present invention (III), in addition to vegetable oils and fats, specific amino acids, etc. and water, the additive components usually used in the production of packaged beverages are used in the present invention. It is possible to add in the range which does not impair the effect. Such additive components include sugars, sweeteners, acidulants, vitamins, minerals, fragrances, organic acids, organic bases, emulsifiers, thickeners, antioxidants, pH adjusters, coffee, cocoa, tea, Examples include food materials such as green tea, fruit juice, vegetable juice, natural products such as plants, extracts, purified products, concentrates, processed products, and the like. In addition, when the amino acid etc. which are used for the container-packed drink of this invention contain sodium, the sodium ion density | concentration in the container-packed drink of this invention shall be 0.05 weight% or less from a viewpoint of suppressing salty taste. preferable. Moreover, when the amino acid etc. which are used for the milk substitute composition of this invention contain sodium, the sodium ion concentration in this milk substitute composition is the state at the time of this milk replaceable composition being consumed (for example, diluted and container In the case of being used in a stuffed beverage, the concentration in which the sodium ion concentration in the state when the milk replacement composition is eaten or consumed is 0.05% by weight or less from the viewpoint of suppressing salty taste in the packaged beverage) It is preferable.

  In the container-packed beverages of the present invention (II) and the later-described present invention (III), milk raw materials can be added as other additive components as long as the effects of the present invention are not impaired. Examples of the milk raw material include milk, low-fat milk, non-fat milk, whole milk powder, skimmed milk powder, whey, casein and the like. However, even in the case of adding milk raw materials, from the viewpoint of obtaining a packaged beverage with more excellent milk-like natural taste and flavor while further suppressing deterioration odor derived from milk fat due to long-term storage, these milks The total amount (dry weight) of milk fat and non-fat milk solids contained in the added milk raw material is greater than the total weight of the added vegetable oil and specific amino acids (or specific free amino acids). The dry weight is preferably 80% by weight or less, more preferably 60% by weight or less, based on the total weight of the vegetable oil and fat and the specific amino acid (or specific free amino acid). Further preferred.

In the production of the packaged beverage of the present invention (II),
(A) vegetable oil and fat, and (b) one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline,
The content (or addition amount) of vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
Conventionally known milk flavor except that the weight ratio of the total content of the free amino acids in the beverage to the content (or addition amount) of the vegetable oil in the beverage is within the range of 1.5 to 25%. It can manufacture according to the manufacturing method of container-packed drinks, such as a container-packed drink. For example, a vegetable oil and fat, a specific amino acid, and the like, and, if necessary, the aforementioned additive components are added to water and stirred to prepare a beverage stock solution. And if necessary, after adjusting the pH and / or heat sterilization of the beverage stock solution and then cooling, it can be manufactured by a process of filling the container and sterilizing it. In addition, all or part of the added specific amino acid or the like is present as a specific free amino acid in the beverage.

  In the production of the packaged beverage of the present invention (II), the method for bringing the weight ratio within the predetermined range is not particularly limited, but is performed by appropriately adjusting the amount of specific amino acids and vegetable oils and fats used. be able to.

3. (Packaged beverage of the present invention (III))
The bottled beverage of the present invention (III) excellent in milk-like natural taste and flavor, while suppressing the deterioration odor derived from milk fat due to long-term storage,
(A) vegetable oil and fat, and (b) one or more amino acids selected from the group consisting of aspartate, aspartic acid, glycine, glycine salt, citrulline and citrulline salt or salts thereof are added,
The amount (or content) of the vegetable oil / fat in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
As long as the weight ratio of the total addition amount of the amino acid or salt thereof in the beverage to the addition amount (or content) of the vegetable oil in the beverage is adjusted within a range of 2 to 30%, it is particularly limited. Not.

  The amount (or content) of the vegetable oil / fat in the packaged beverage of the present invention (III) is not particularly limited as long as it is 0.35% by weight or more based on the total amount of the beverage, but a better milk feeling is obtained. From the viewpoint, it is preferably 0.358% by weight or more, more preferably 0.53% by weight or more, further preferably 0.537% by weight or more, more preferably 0.7% by weight or more, and particularly preferably 0.716% by weight. The above is preferable. Moreover, as an upper limit of the addition amount (or content) of such vegetable oils and fats, from the viewpoint of not having an excessively greasy greasy taste, it is preferably 2.5% by weight or less, based on the total amount of the beverage. It is preferably 2.3% by weight or less, more preferably 2.2% by weight or less, more preferably 2.15% by weight or less, further preferably 2% by weight or less, and particularly preferably 1.79% by weight or less. Is preferred. It should be noted that all the combinations of the lower limit value and the upper limit value listed are included in this description, but the greasy taste that does not become excessive is obtained while obtaining a better milk feeling. From the viewpoint, the amount (or content) of vegetable oil / fat in the container-packed beverage of the present invention (III) is preferably in the range of 0.35 to 2.5% by weight, more preferably about 0, based on the total amount of the beverage. Within the range of 358 to 2.5% by weight, more preferably within the range of 0.53 to 2.3% by weight, more preferably 0.7 to 2.2% by weight (more preferably 0.716 to 2. 15 wt%), more preferably 0.7 to 2 wt% (particularly preferably 0.716 to 1.79 wt%).

  In the packaged beverage of the present invention (III), the weight ratio of the total addition amount of specific amino acids and the like in the beverage to the addition amount (or content) of the vegetable oil and fat in the beverage is within the range of 2 to 30%. Although it is not particularly limited, it is preferably within the range of 2.3 to 28%, more preferably within the range of about 4 to 22%, from the viewpoint of obtaining a superior milky feeling and not having an excessive salty taste. More preferably in the range of 4.7 to 19%, more preferably in the range of 9.4 to 19%, still more preferably in the range of 10 to 19%, more preferably in the range of 10.7 to 19%. More preferably, it is within the range of 11.5 to 19%, particularly preferably within the range of 12.7 to 18.7%.

In the production of the packaged beverage of the present invention (III),
(A) vegetable oil and fat, and (b) one or more amino acids selected from the group consisting of aspartate, aspartic acid, glycine, glycine salt, citrulline and citrulline salt, or a salt thereof,
Addition amount (or content) of vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
A conventionally known milk flavor except that the weight ratio of the total amount of the amino acid or salt thereof in the beverage to the amount (or content) of the vegetable oil in the beverage is adjusted within a range of 2 to 30%. Can be produced according to a method for producing a packaged beverage such as a packaged beverage. For example, a vegetable oil and fat, a specific amino acid, and the like, and, if necessary, the aforementioned additive components are added to water and stirred to prepare a beverage stock solution. And if necessary, after adjusting the pH and / or heat sterilization of the beverage stock solution and then cooling, it can be manufactured by a process of filling the container and sterilizing it.

  In the production of the packaged beverage of the present invention (III), the method for adjusting the weight ratio within a predetermined range is not particularly limited, but by appropriately adjusting the amount of specific amino acids and vegetable oils and fats used, It can be carried out.

  Although it does not restrict | limit especially as a container used for the container-packed drink of this invention (II) or this invention (III), Resin bottle containers, such as a PET bottle, a polypropylene bottle, a polyvinyl chloride bottle; A bottle container; A can container; A paper pack container A laminate pack container; and the like.

  In the present invention, “a milk substitute composition or a container-packed beverage in which a deterioration odor derived from milk fat due to long-term storage is suppressed” means a milk substitute composition in which all or 90% by weight or more of the fat and oil contained is milk fat or Compared to container-packed beverages, it means a milk substitute composition or container-packed beverage in which deterioration odor derived from milk fat due to long-term storage is suppressed, and preferred embodiments include milk fat and non-fat contained in the added milk raw material Compared to milk replacement compositions or packaged beverages where the total weight (dry weight) of milk solids is greater than the total weight of added vegetable oils and specific amino acids (or specific free amino acids), due to long-term storage The milk substitute composition or the container-packed drink in which the deterioration smell derived from milk fat was suppressed is included. “Long term” in the above “long term storage” means, for example, a period of 3 days or more, preferably 1 week or more, more preferably 3 weeks or more, and the upper limit of the period is preferably within 1 year. Examples of the storage temperature include normal temperature or a temperature within a range of 1 to 70 ° C. such as 60 ° C.

  In the present invention, "milk substitute composition or container-packed beverage excellent in milk-like natural taste and flavor" is a conventional milk substitute consisting of vegetable oil and non-fat milk solids (especially skim milk powder), or Compared to the packaged beverage containing the milk replacer, the milk replacer composition or the packaged beverage improved to the natural taste and flavor (natural feeling of milk) of fresh milk, that is, the milk-like taste and It means a milk replacement composition or a packaged beverage with improved flavor (milkiness). More specifically, the “milk substitute composition or container-packed beverage excellent in milk-like natural taste and flavor” in the present invention contains non-fat milk solids (preferably nonfat dry milk) instead of amino acids and the like. When the same amount of milk substitute composition or packaged beverage is produced by the same manufacturing method using the same type and the same amount of raw material (the raw material must contain the same type and the same amount of vegetable oil) Compared with, the milk substitute composition or the container-packed beverage improved to the natural taste and flavor (natural milk feeling) inherent in fresh milk, that is, the natural taste of milk-like taste and flavor (milk feeling). Improved milk replacement compositions or containerized beverages are included. As a comparison object, the non-fat milk solid content (% by weight) in the milk substitute composition or the packaged beverage (preferably nonfat dry milk) using the nonfat milk solid content (preferably nonfat dry milk) is vegetable oil A milk substitute composition or a container-packed beverage that is within a range of 0.5 to 1.5 times the content (% by weight) of can be preferably mentioned. The natural feeling of milk can be evaluated by a sensory evaluation test or the like by a professional panelist as described in Example 1 described later. As the evaluation criteria, as described in Table 7 to be described later, a standard compared with the milk feeling of milk can be used, and in particular, the powdery odor and the extraordinary milk feeling derived from the heated milk raw material are not so much. It can be noticed whether or not it is close to the original milk feeling of milk, and preferably, the persistence of the remnant of the milk feeling remaining after drinking can be noted.

  Specific examples of the packaged beverage in the present invention include a packaged beverage having a milk flavor, among which a coffee beverage, a tea beverage, a cocoa beverage, a milk flavored beverage with fruit juice, a milk flavored beverage with vegetable juice, and the like. Among them, coffee drinks, tea drinks, and cocoa drinks can be more preferable.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[(1) Effect of addition of amino acids or salts thereof on the taste and flavor of milk-like coffee beverages with packaged milk]
The effect of adding an amino acid or a salt thereof (such as an amino acid) on the milk-like taste and flavor of a coffee beverage containing a packaged milk was examined by the following method.

(1. Preparation of coffee extract)
After extraction with hot water (98 ° C.) 10 times the amount of coffee beans (L value 18, Arabica seed, medium fine ground), cooling was performed to obtain a coffee extract. In addition, the above-mentioned L value was measured using the color difference meter (made by Nippon Denshoku Industries Co., Ltd.).

(2. Preparation of container-packed milk-containing coffee beverages with added vegetable oils and amino acids)
For coffee beverages (vegetable oils and fats and amino acid-added coffee beverages) added with vegetable oils and fats and amino acids, the above coffee extract, sugar (granulated sugar), milk substitute composition (plant) Oil and fat, amino acids, etc.) and water were added to the container and mixed to prepare a blended liquid for coffee beverages such as vegetable fats and amino acids. Examples of such amino acids include sodium aspartate (Example Beverage 1), glycine (Example Beverage 2), citrulline (Example Beverage 3), sodium glutamate (Comparative Beverage 1), or arginine (Comparative Beverage 2). A total of 5 types of preparation liquids were prepared.

  In addition, as a coffee drink containing a packaged milk containing the conventional milk substitute (vegetable oil and fat + non-fat milk solid content) such as Patent Document 4 instead of the milk substitute composition (vegetable oil and fat and amino acids) of the present invention. Example drink 3 (a vegetable oil and a non-fat milk solid content added coffee drink) was set. About this comparative example drink 3, the above-mentioned coffee extract, sugar (granulated sugar), conventional milk substitutes (vegetable oils and fats and non-fat milk solids), and water are contained in the container shown in Table 2 below. And mixed to prepare a preparation solution for Comparative Example Beverage 3.

  In the blending of the vegetable oils and fats and added coffee beverages such as amino acids in Table 1 above, Comparative Example Beverage 4 (added vegetable oils and fats and other amino acid-free coffee beverages) was set as a comparative example not containing only amino acids and the like. About the comparative example drink 4 (a mixing | blending is following Table 3), except not adding an amino acid etc., the preparation liquid for the comparative example drink 4 was prepared by the method similar to the case of vegetable oil and fat, an amino acid, etc. addition coffee drink. .

  Moreover, the comparative example drink 5 (milk addition coffee drink) was set as a comparative example which is a positive control. For Comparative Example Beverage 5, the above-mentioned coffee extract, sugar (granulated sugar), milk, and water were added to the container and mixed in the formulation shown in Table 4 below. Prepared.

  Moreover, the comparative example drink 6 (milk and milk substitute composition additive-free coffee drink) was set as a comparative example of a negative control to which neither milk nor a milk substitute composition was added. About the comparative example drink 6 (a mixing | blending is following Table 5), the preparation liquid for the comparative example drink 6 was prepared by the method similar to the case of the comparative example drink 5 except not adding milk.

  After heating up the preparation liquid for the above-mentioned Example drinks 1-3 and the preparation liquid for the comparative example drinks 1-6 to 60 degreeC-70 degreeC, respectively, after using for a homogenization process, according to the food hygiene law, 120 degreeC UHT sterilization was performed under the same conditions for 4 minutes or more (conditions sufficient for killing the growing microorganisms), and each preparation solution was filled in PET bottles in an aseptic environment. In this way, Example beverages 1 to 3 and Comparative example beverages 1 to 6 which are coffee beverages containing packed milk were prepared.

(3. Sensory evaluation test)
A sensory evaluation test was conducted for each of the bottled milk-containing coffee beverages. Four trained panelists were selected, and the example beverages 1 to 3 and comparative beverages 1 to 6 were presented to these panelists, and the milk-like taste and flavor of each of these bottled coffee beverages The degree (milk feeling) and the natural feeling of milk feeling (closeness to the original milk feeling of milk) were evaluated according to the evaluation criteria shown in Tables 6 and 7 below.

  The results of this sensory evaluation test are shown in Table 8 below.

As can be seen from the results in Table 8, when a specific amino acid or the like (sodium aspartate, glycine, citrulline) is added in addition to the vegetable oil (hardened coconut oil), the milk feel is excellent and a natural milk feel is provided. It was found that a good beverage was obtained. In addition, when glycine or citrulline was added (Examples 2 and 3 respectively), the lingering lingering feeling remained after drinking continued, but when sodium aspartate was added (Example 1), glycine and Compared to the case where citrulline was added (Examples 2 and 3 respectively), the lingering lingering feeling remaining after drinking lasted longer than that of the positive control using milk (Comparative Example 5). It was also found that the natural feeling of milk was particularly excellent. On the other hand, when vegetable oil and nonfat dry milk are used as in the prior art (Comparative Example 3), although milky feeling is felt, milky odor and extraordinary milky feeling derived from heated milk ingredients are felt. It was slightly different from the original milk feeling, and the evaluation of the natural feeling of milk feeling was low.
In addition, when sodium glutamate is added (Comparative Example 1), although the milky feeling is felt, compared to Examples 1 to 3, the tastes such as umami and salty taste are felt stronger, and the original milky feeling of milk is Since it was somewhat heterogeneous, the evaluation of the natural feeling of milk was low. Also, when arginine is added (Comparative Example 2), although a milky feeling is felt, compared to Examples 1 to 3, a stronger bitterness and a slightly metallic bitterness are felt, and the original milky feeling of milk. The evaluation of the natural feeling of milk was low.

[(2) Effects on the taste and flavor of milk, and off-flavors due to differences in the amount of sodium aspartate added]
The following methods show how the taste and flavor of milk-like taste and taste in coffee beverages containing packaged milk are caused by the difference in the amount of sodium aspartate in the beverage or the content of aspartic acid in the beverage. I examined it.

(2-1) Effect on the taste and flavor of milk and taste due to the difference in the amount (% by weight) of sodium aspartate In the blending of “additional coffee drinks such as vegetable oils and amino acids” shown in Table 1 above A coffee beverage containing packed milk in which sodium aspartate is used as an amino acid or the like, and the addition amount (wt%) of the amino acid or the like is changed to 0.0125 to 0.5 wt% (see Table 11 below) Each was prepared by the method described in Example 1. For each of these beverages, the degree of milk-like taste and flavor (milkiness) was evaluated according to the evaluation criteria shown in Table 9 below. Furthermore, about each drink, the presence or absence and degree of off-taste (salt taste and greasy) were evaluated according to the evaluation criteria in Table 10 below.

  The results of this sensory evaluation test are shown in Table 11 below.

  From the results of Table 11, it was clearly shown that the milky feeling of the container-filled milk-containing coffee beverage increased as the amount of sodium aspartate added increased. Moreover, the ratio (%) of the addition amount (% by weight) of sodium aspartate to the addition amount (% by weight) of the hardened coconut oil in the beverage (hereinafter referred to as “the weight ratio of the addition amount of a specific amino acid to the addition amount of vegetable oil ( %) ”).)) Was above a certain level, there was also a tendency that the salty taste, which is an odd taste, gradually became stronger. From the viewpoint of balance between evaluation results of milky feeling and off-flavor (salty taste), the “weight ratio (%) of added amount of specific amino acid to added amount of vegetable oil” is within a range of about 2 to 30%, preferably 2 Within the range of 3 to 28%, more preferably within the range of about 4 to 22%, even more preferably within the range of 4.7 to 19%, more preferably within the range of 9.4 to 19%, more preferably It was found that the range of 9.4 to 18.7% is preferable.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results of Table 11, the above-mentioned and preferred numerical ranges regarding “weight ratio (%) of the addition amount of specific amino acids to the addition amount of vegetable oil and fat” are “specific to the content of vegetable oil and fat. This also applies to the “weight ratio (%) of the added amount of amino acids”.

(2-2) Effects on milk-like taste, flavor, and taste due to differences in aspartic acid content In addition to sodium aspartate added, free amino acids such as free aspartic acid are also present in coffee beans and milk. It is said that a trace amount is contained. Therefore, the content (% by weight) of free aspartic acid (aspartic acid monomer) in each beverage used in the sensory evaluation test in (2-1) above is measured, and the value of the content (% by weight) is determined. Used to re-evaluate the relationship with milk feeling and off-taste. Specifically, the numerical value of the added amount (% by weight) of sodium aspartate in Table 11 of (2-1) was replaced with the numerical value of the content (% by weight) of free aspartic acid. The results are shown in Table 12. The measurement of free aspartic acid content in beverages was outsourced to the Japan Food Analysis Center.

  From the results in Table 12, it was clearly shown that the milky feeling of the coffee beverage containing the packaged milk increased as the free aspartic acid content increased. In addition, the weight ratio (%) of the content (% by weight) of free aspartic acid in the beverage to the amount (% by weight) of hardened coconut oil added in the beverage (hereinafter referred to as “specific free amino acid content relative to the amount of vegetable oil added) The weight ratio (%) is also indicated as “%”)), and the salty taste, which is an odd taste, gradually increased. From the viewpoint of the balance between the evaluation results of milky feeling and off-flavor (salty taste), the “weight ratio (%) of the specific free amino acid content to the added amount of vegetable oil” is within a range of about 1.5 to 25%, preferably Is in the range of 1.7 to 21.1%, more preferably in the range of about 3 to 16%, still more preferably in the range of 3.5 to 14.1%, more preferably 7-14.1%. Within the range was found to be suitable.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results of Table 12, the above-mentioned and preferred numerical ranges regarding “weight ratio (%) of specific free amino acid content with respect to added amount of vegetable oil” are “specific to the content of vegetable oil”. The same applies to the “weight ratio (%) of free amino acid content”.

[(3) Effects on the taste and flavor of milk and the taste due to the difference in the amount of vegetable oil added]
The following methods were used to examine the effects of differences in the amount of vegetable oils and fats added to beverages on the taste and flavor of milk and the taste in coffee beverages containing packaged milk.

(3-1) Effect 1 on the taste and flavor of milk and the taste due to the difference in the amount of added vegetable oil
In the blending of the “vegetable oil and fat and amino acid-added coffee drink” shown in Table 1 above, using sodium aspartate as the amino acid and the like, and adding 0.15% by weight of sodium aspartate, vegetable oil and fat Coffee beverages containing packed milk (see Table 13 to be described later) in which the addition amount (% by weight) of (hardened coconut oil) was changed to 0 to 1.396% by weight were prepared by the method described in Example 1, respectively. . For each of these beverages, the degree of milk-like taste and flavor (milkiness) was evaluated according to the evaluation criteria shown in Table 9, and further, the taste (salty taste and greasy) was evaluated according to the evaluation criteria shown in Table 10 above. ) Was evaluated for the presence and extent. The results of this sensory evaluation test are shown in Table 13 below.

  From the results of Table 13, as the amount of vegetable oil added increases from an insufficient amount, the “weight ratio (%) of the added amount of a specific amino acid to the amount of vegetable oil added” decreases, When the weight ratio was not more than a certain level, the salty taste, which was an odd taste, disappeared and the milky feeling tended to increase. However, when the above-mentioned weight ratio was below a certain level, the milky feeling was sufficient, but a tendency to produce a greasy fat taste was also shown. From the viewpoint of the balance between the evaluation results of such milk feeling and taste (salt taste, greasy), the “weight ratio (%) of the added amount of a specific amino acid to the added amount of vegetable oil” is about 10 to 30. %, Preferably in the range of 10.7 to 28%, more preferably in the range of about 11.5 to 28%, even more preferably in the range of 12.7 to 28%. It is also shown that the added amount of hydrogenated coconut oil, which is vegetable oil, is preferably about 0.35% by weight or more and more preferably 0.537% by weight or more in relation to milky feeling. It was.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results of Table 13, the above-mentioned and preferred numerical ranges regarding “weight ratio (%) of added amount of specific amino acid to added amount of vegetable oil and fat” are “specific to the content of vegetable oil and fat. This also applies to the “weight ratio (%) of the added amount of amino acids”.

(3-2) Effect 2 on the taste / flavor of milk and taste due to differences in the amount of vegetable oil / fat added
The content (% by weight) of free aspartic acid in each beverage used in the sensory evaluation test in (3-1) above is measured, and using the numerical value of the content (% by weight), milky feeling and taste (salty, The relationship with greasyness was re-evaluated. Specifically, the numerical value of the added amount (wt%) of sodium aspartate in Table 13 of (3-1) above was replaced with the numerical value of the content (wt%) of free aspartic acid. The results are shown in Table 14. The measurement of free aspartic acid content in beverages was outsourced to the Japan Food Analysis Center.

  From the results of Table 14, as the amount of vegetable oil added increases from an insufficient amount, the "weight ratio (%) of the specific free amino acid content to the amount of vegetable oil added" decreases. When the weight ratio was not more than a certain level, the salty taste, which was an odd taste, disappeared and the milky feeling tended to increase. However, when the above-mentioned weight ratio was below a certain level, the milky feeling was sufficient, but a tendency to produce a greasy fat taste was also shown. From the viewpoint of the balance between the evaluation results of such milk feeling and taste (salt taste, greasy), the “weight ratio (%) of the specific free amino acid content to the added amount of vegetable oil” is about 7 to 23. %, Preferably in the range of 8-23%, more preferably in the range of about 9-21%, even more preferably in the range of 9.6-21%.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results shown in Table 14, the above-mentioned and preferred numerical ranges regarding the “weight ratio (%) of the specific free amino acid content with respect to the added amount of the vegetable oil and fat” are “the specific amount relative to the content of the vegetable oil and fat. The same applies to the “weight ratio (%) of free amino acid content”.

[(4) The weight ratio (%) of the added amount of amino acids, etc. with respect to the added amount of vegetable oils and fats, while maintaining the same value, changed the amount of added vegetable oils and added amino acids, etc. Effect on taste, flavor and off-taste]
While the weight ratio (%) of the specific amino acid addition amount (or specific free amino acid content) to the vegetable fat addition amount is maintained at the same value, the vegetable fat addition amount and the specific amino acid addition amount (or specific By changing the content of free amino acids and the like, the following method was used to examine the effects of milk-like taste and flavor and off-flavors in coffee beverages containing packaged milk.

(4-1) The weight ratio (%) of the addition amount of the specific amino acid to the addition amount of the vegetable oil and fat is the same value, while the addition amount of the vegetable oil and fat and the addition amount of the specific amino acid are changed. Milk-like taste / flavor and influence on off-flavors In the blending of “vegetable oils and fats and amino acid-added coffee beverages” shown in Table 1 above, sodium aspartate is used as the amino acid, and the amount of sodium aspartate added A coffee beverage containing packed milk with the added amount of hardened coconut oil as shown in Table 15 described below was prepared by the method described in Example 1. In each of these beverages, the weight ratio (%) is 14%. For each of these beverages, the degree of milk-like taste and flavor (milkiness) was evaluated according to the evaluation criteria shown in Table 9, and further, the taste (salty taste and greasy) was evaluated according to the evaluation criteria shown in Table 10 above. ) Was evaluated for the presence and extent. The results of this sensory evaluation test are shown in Table 15 below.

  From the results of Table 15, the amount of vegetable oil added and the specific amino acid added while maintaining the same value (14%) in the “weight ratio (%) of the amount added of the specific amino acid to the amount added of the vegetable oil” When the amount was increased from an inadequate amount, there was a tendency for the milky feeling to increase accordingly. However, when the addition amount of vegetable oils and fats became more than a certain level, it also showed a tendency to increase due to the occurrence of a greasy taste. From the results of Table 15, the amount of hydrogenated coconut oil, which is a vegetable oil, is about 0.35 to 2.5% by weight (preferably about 0.358, in relation to milky feeling and off-taste (fattyness). -2.5 wt%), preferably about 0.53-2.3 wt%, more preferably about 0.7-2.2 wt% (preferably about 0.716 to 2.15% by weight), more preferably about 0.7 to 2% by weight (preferably about 0.716 to 1.79% by weight). It was shown to be more preferable.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results of Table 15, what has been described above regarding the “weight ratio (%) of the addition amount of a specific amino acid to the addition amount of the vegetable oil and fat” and preferable numerical ranges are “specific to the content of the vegetable oil and fat. This also applies to the “weight ratio (%) of the added amount of amino acids”.

(4-2) The weight ratio (%) of the specific free amino acid content with respect to the added amount of the vegetable oil and fat is the same value, while the added amount of the vegetable oil and the specific free amino acid content is changed. Milk-like taste / flavor and influence on off-flavor The content (% by weight) of free aspartic acid in each beverage used in the sensory evaluation test in (4-1) above was measured. Using numerical values, the relationship with milk feeling and taste (salty taste, greasy) was re-evaluated. Specifically, the numerical value of the added amount (% by weight) of sodium aspartate in Table 15 of (4-1) was replaced with the numerical value of the content (% by weight) of free aspartic acid. The results are shown in Table 16. The measurement of free aspartic acid content in beverages was outsourced to the Japan Food Analysis Center.

  From the results of Table 16, while adding the same value (10.5%) in the "weight ratio (%) of specific free amino acid content to the added amount of vegetable oil", the added amount of vegetable oil and specific amino acid When the content was increased from an insufficient amount, the milk feeling tended to increase accordingly. However, similar to the results in Table 15, when the amount of vegetable oil added was above a certain level, a tendency to increase the fatiness of a different taste was also shown.

  In addition, in the coffee drink used in this sensory evaluation test, hardened palm oil addition amount (weight%) can be regarded with hardened palm oil content (weight%). Therefore, from the results of Table 16, the above-mentioned and preferred numerical ranges regarding “weight ratio (%) of specific free amino acid content to added amount of vegetable oil” are “specific to the vegetable oil content”. The same applies to the “weight ratio (%) of free amino acid content”.

  By the way, when "aspartic acid" is added instead of "sodium aspartate", or when "free aspartic acid" is contained instead of "sodium aspartate", sodium aspartate is added or contained. It is considered that substantially the same results as in Tables 11 to 16 of the examples of the present application are obtained. Aspartic acid and free aspartic acid do not contain sodium that contributes to salty taste, and even when sodium aspartate is added or contained, the salty taste that has such a strange taste is reached even when the salty taste that is a strange taste is reached. This is because there is a very high probability that no occurrence will occur. Therefore, from the results of Tables 11 to 16, “weight ratio of specific amino acid and the like added to vegetable oil and fat (%)” or “weight ratio of specific free amino acid content to vegetable oil and fat added ( %)), And the preferable numerical range includes “aspartic acid” instead of “sodium aspartate” or “free aspartic acid” instead of “sodium aspartate”. The probability of being true also in cases is very high.

  When “glycine or citrulline” is added instead of “sodium aspartate”, or when “free glycine or free citrulline” is contained instead of “sodium aspartate”, sodium aspartate is added or contained. The substantially same results as Tables 11 to 16 of the examples of the present application were obtained. This is because glycine and citrulline obtained the same evaluation (◎) as sodium aspartate regarding the degree of milky feeling (Table 8), and glycine, citrulline, free glycine and free citrulline contribute to salty taste. It does not contain sodium, and it can be said that it is a very natural result when considering that the salty taste that is unpleasant taste is not reached even when sodium aspartate is added or contained, even if it reaches a concentration where the taste is unpleasant. . Therefore, from the results of Tables 11 to 16, “weight ratio of specific amino acid and the like added to vegetable oil and fat (%)” or “weight ratio of specific free amino acid content to vegetable oil and fat added ( %)), And the preferred numerical range is that when “glycine or citrulline” is added instead of “sodium aspartate”, or “free glycine or free citrulline” is substituted for “sodium aspartate”. This also applies when it is contained.

  In addition, when “two or three kinds selected from aspartic acid, glycine and citrulline” are added instead of “sodium aspartate”, or “free aspartic acid, free glycine and free are replaced with“ sodium aspartate ”. Even when 2 or 3 types selected from citrulline are contained, it is considered that substantially the same results as Tables 11 to 16 in the Examples of the present application to which sodium aspartate was added or contained were obtained. Neither aspartic acid, glycine, citrulline, free aspartic acid, free glycine or free citrulline contains sodium that contributes to saltiness, and the total concentration of these is when sodium aspartate is added or included This is because there is a very high probability that even if the concentration at which salty taste that is unnatural is reached, salty taste that is unnatural is not produced. Therefore, from the results of Tables 11 to 16, “weight ratio of specific amino acid and the like added to vegetable oil and fat (%)” or “weight ratio of specific free amino acid content to vegetable oil and fat added ( %)), And the preferable numerical range is the case where “two or three kinds selected from aspartic acid, glycine and citrulline” are used in combination instead of “sodium aspartate” or “ It is considered that the probability of being applied is extremely high when “two or three kinds selected from free aspartic acid, free glycine and free citrulline” are contained instead of “sodium aspartate”.

  The present invention provides a packaged beverage or milk substitute composition excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat generated by long-term storage of the packaged beverage or milk substitute composition To do. More specifically regarding container-packed beverages, it has excellent milk-like natural taste and flavor while suppressing the deterioration odor derived from milk fat caused by long-term storage of container-packed beverages, and it also has a different taste (salt taste and greasy) The present invention provides a packaged beverage in which (a) is suppressed.

Claims (6)

A packaged beverage,
(A) vegetable oil and fat, and (b) one or more free amino acids selected from the group consisting of free aspartic acid, free glycine and free citrulline,
The content of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total content of the free amino acids in the beverage to the content of the vegetable oil in the beverage is in the range of 1.5 to 25%,
A container-packed beverage with excellent milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage. The container-packed beverage according to claim 1, wherein the weight ratio of the total content of free amino acids in the beverage to the content of vegetable oil in the beverage is in the range of 3 to 16%. The container-packed beverage according to claim 1 or 2, wherein the content of the vegetable oil in the beverage is in the range of 0.35 to 2.5% by weight with respect to the total amount of the beverage. In a milk replacement composition containing vegetable oils and fats,
One or more amino acids selected from the group consisting of aspartate, aspartate, glycine, glycine salt, citrulline and citrulline salt or a salt thereof are added; and
The weight ratio of the total addition amount of the amino acid or the salt thereof in the milk substitute composition to the addition amount of the vegetable oil or fat in the milk substitute composition is adjusted within a range of 2 to 30%. A milk substitute composition excellent in milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage. In packaged beverages,
(A) vegetable oil and fat, and (b) one or more amino acids selected from the group consisting of aspartate, aspartic acid, glycine, glycine salt, citrulline and citrulline salt or salts thereof are added,
The amount of the vegetable oil in the beverage is 0.35% by weight or more based on the total amount of the beverage, and
The weight ratio of the total addition amount of the amino acid or salt thereof in the beverage to the addition amount of the vegetable fat in the beverage is adjusted within a range of 2 to 30%,
A container-packed beverage with excellent milk-like natural taste and flavor while suppressing deterioration odor derived from milk fat due to long-term storage. The container-packed drink according to any one of claims 1 to 3, wherein the container-packed drink is a container-packed milk drink or a container-filled milk-containing drink.