JP2017184630A - Additive for packed milk component-containing acidic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed milk component-containing acidic beverage having suppressed deterioration odor or deposition generation easily generated during storage after retort sterilization under acid, especially a packed milk component-containing acidic beverage having suppressed generation of stuffy odor and maintained refreshing flavor without generating aggregation or gelatinous deposition derived from a milk component even when containing a large amount of the milk component.SOLUTION: There is provided an addition for packed milk component-containing acidic beverage which is an aqueous liquid satisfying following (1), (2) and (3). (1) it contains phospholipid derived from milk and milk protein with milk protein of 1 to 15 pts.mass based on 1 pts.mass of phospholipid derived from the milk. (2) it contains organic acid salt and/or phosphorate. (3) pH is 2.5 to 6.4.SELECTED DRAWING: None

Description

  The present invention is a container-packed milk component-containing acid that can suppress degradation odor and precipitation that are likely to occur during storage after retort sterilization under acidic conditions, particularly agglomeration and gel-like precipitate derived from milk components. The present invention relates to a beverage additive.

  Currently, various beverages are sold as packaged beverages sealed in containers such as cans and plastic bottles, and are widely distributed because they can be easily consumed regardless of their preservability and location. These packaged beverages are generally sterilized at a high temperature / high pressure to maintain food hygiene quality.

  However, the container-packed beverage has a bad odor such as unpleasant flavor (retort odor) common to retort foods, etc., and a steamed flavor (smooth odor) in the container during storage after high temperature / high pressure sterilization It is known that it will strengthen over time. In particular, in milk component-containing beverages that contain a large amount of milk components such as milk fat and milk protein, especially milk component-containing acidic beverages, in addition to the fact that the stuffy odor becomes noticeable over time, Not only agglomeration (feathering) but also a gel-like precipitate is produced. In milk component-containing beverages that contain a large amount of milk components, sodium casein is generally added to prevent aggregation of milk components and formation of gel-like precipitates. While it was possible to sell with a hot vendor, the retort odor and stuffy odor became stronger, and the aftertaste sometimes worsened.

  Therefore, various studies have been conducted so far to solve the flavor deterioration of milk component-containing beverages containing a large amount of milk components. For example, a method for producing a retort-sterilized dairy product to which sulfite and / or sulfur dioxide is added (Patent Document 1), and heat-sterilized coffee in which L-histidine hydrochloride is added in an amount of 0.01 to 1.5% by weight based on the coffee beverage. Beverages (Patent Document 2), emulsion stabilizers for milk-containing beverages containing lambzan gum (Patent Document 3), and aqueous liquids containing milk-derived phospholipids and milk proteins in specific ratios (Patent Document 4) are disclosed. .

  However, although the method of Patent Document 1 has a certain effect in suppressing browning, there is a problem in suppressing retort odor and stuffy odor. In addition, in the heat-sterilized coffee beverage of Patent Document 2, sodium casein may be separately required to prevent aggregation of milk components and formation of gel-like precipitates. There was a problem. In a milk-containing beverage using the emulsion stabilizer for milk-containing beverages of Patent Document 3, miscellaneous taste remains in the aftertaste due to an increase in the viscosity of the milk-containing beverage, and there is a case where a refreshing taste is not obtained. Furthermore, these methods have a problem that the effect of suppressing the formation of gel-like precipitates is not sufficient in milk component-containing acidic beverages. Although the method of using the aqueous liquid of patent document 4 shows the effect superior to these, about the effect after retort sterilization under the acidity in the case of high milk component content, it was not enough.

  In this way, it suppresses the generation of degraded odor, aggregation and gel-like precipitates derived from milk components, etc. that are likely to occur during storage of container-packed milk component-containing acidic beverages that contain a large amount of milk components, and has a refreshing flavor The current situation is that there are still issues to be solved.

Japanese Patent Laid-Open No. 08-308491 JP 2005-137266 A JP 2007-159573 A Japanese Patent Laying-Open No. 2015-053925

  Therefore, the object of the present invention is to suppress the generation of a deteriorated odor that tends to occur during storage of a containered milk component-containing acidic beverage, agglomeration or gel-like precipitate derived from milk components, etc., and a clean flavor is maintained. Another object of the present invention is to provide an acidic beverage containing a packaged milk component.

  As a result of various studies to solve the above-mentioned problems, the inventors of the present invention contain milk-derived phospholipids and milk proteins in a specific ratio, have a pH in a specific range, and are organic acid salts and / or phosphates. It has been found that the above-described problems can be solved by using an aqueous liquid containing sachet as an additive for an acidic beverage containing a packaged milk component.

The present invention has been completed based on the above findings, and provides an additive for an acidic beverage containing a packaged milk component, which is an aqueous liquid satisfying the following (1), (2) and (3): Is.
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4

  According to the additive for an acidic beverage containing a packaged milk component of the present invention, a deteriorated odor easily generated during storage, agglomeration derived from a milk component or the like, and formation of a gel-like precipitate are suppressed, and a refreshing flavor is obtained. A held containered milk component-containing acidic beverage can be obtained.

Hereinafter, the container-packed milk component-containing additive for acidic beverage of the present invention will be described in detail.
The container-packed milk component-containing additive for acidic beverages of the present invention contains milk-derived phospholipid and milk protein in an aqueous liquid, and 1 to 15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipid. The content is preferably 1.2 to 13 parts by mass, more preferably 1.5 to 10 parts by mass, and most preferably 2 to 5 parts by mass.

  When less than 1 part by weight of milk protein is contained in 1 part by weight of milk-derived phospholipid in the aqueous liquid, when the aqueous liquid is used as an additive for container-packed milk component-containing acidic beverages The deterioration odor that is likely to occur during storage cannot be sufficiently suppressed. Moreover, when it contains more than 15 mass parts, in addition to not being able to fully suppress a deterioration odor, aggregation and a gel-like deposit originating in a milk component etc. will arise.

  For example, milk is a stable oil-in-water emulsion containing phospholipid and milk protein, but has a milk protein content of 3.3 to 3.8% by mass and a phospholipid content of 0.03 to 0.04%. The content of milk protein relative to 1 part by mass of phospholipid is about 100 parts by mass, and the content ratio is significantly different from the above-mentioned aqueous liquid. Therefore, the container-packed milk component-containing acidic beverage containing a large amount of milk cannot sufficiently suppress the deterioration odor, and agglomeration or gel-like precipitate derived from the milk component or the like is generated.

  The content of milk-derived phospholipid in the aqueous liquid is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5% by mass or more based on the solid content of the aqueous liquid. The content of milk-derived phospholipid is preferably 40% by mass or less, more preferably 35% by mass or less, and most preferably 33% by mass or less, based on the solid content of the aqueous liquid.

  Examples of milk-derived phospholipids include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, and lysophospholipid.

  The content of milk protein in the aqueous liquid is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 35% by mass based on the solid content of the aqueous liquid. .

  Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

  Moreover, the container-packed milk component containing additive for acidic beverages of this invention contains organic acid salt and / or phosphate in an aqueous liquid. By containing the organic acid salt and / or phosphate, aggregation derived from the milk component after retort sterilization, particularly the formation of a gel-like precipitate derived from the milk component can be suppressed. Examples of organic acid salts include sodium citrate, disodium succinate, EDTA-Na, sodium gluconate, sodium tartrate, sodium malate, etc., and examples of phosphate include sodium metaphosphate, sodium polyphosphate, pyrophosphate Sodium etc. are mentioned, In this invention, 1 type, or 2 or more types of these can be used. Among these, in the present invention, it is preferable to use one or more of organic acid salts, and particularly sodium citrate is used in that the effect of maintaining the original flavor of the milk component-containing acidic beverage is excellent. This is preferable in terms of imparting a clean milk flavor.

  The content of the organic acid salt and / or phosphate in the aqueous liquid is preferably 1 to 25% by mass, more preferably 4 to 19% by mass, most preferably 9 to 9% on the basis of the solid content of the aqueous liquid. 14% by mass.

  Other additives other than the above can be contained in the container-packed milk component-containing additive for acidic beverages of the present invention. Other raw materials include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, starches, glucose, fructose, lactose, sucrose, maltose, sorbitol, stevia and other sweeteners, vitamins, A fragrance | flavor, antioxidant, a brightener, a whey mineral, etc. are mentioned, These 1 type (s) or 2 or more types are selected suitably and used.

  Moreover, 2-60 mass% is preferable, as for the solid content in the said aqueous liquid which is an additive for container-packed milk component containing acidic beverages of this invention, 5-50 mass% is more preferable, and 10-40 mass% is the most. preferable.

  The container-packed milk component-containing additive for acidic beverages of the present invention must be an aqueous liquid. If it is in the form of powder, granules, or other properties such as plasticity, the phospholipid and milk protein cannot be dissolved in an effective state during the production of the containered milk component-containing acidic beverage, and the effects of the present invention are obtained. I can't. In addition, there may be a problem that precipitation, turbidity, or lumps occur. In the present invention, the aqueous liquid includes, in addition to the aqueous solution, an oil-in-water emulsion in which a small amount (preferably 20% by mass or less) of the oil and oil-soluble components are dispersed mainly in the aqueous phase. .

  The container-packed milk component-containing additive for acidic beverages of the present invention needs to have a pH of the aqueous liquid of 2.5 to 6.4. When the pH of the additive for an acidic beverage containing a container-packed milk component is within this range, it is possible to effectively suppress the daily deterioration odor of the acidic beverage containing a container-packed milk component, and to aggregate from the milk component This is because, in particular, the formation of gel-like precipitates derived from milk components can be suppressed over a long period of time, and further, the packaged beverage can have a cleaner flavor. The pH is preferably pH 4 to 6, more preferably 4.7 to 5.8.

Next, the manufacturing method of the said aqueous liquid which is the additive for container-packed milk components containing acidic drinks of this invention is described.
The aqueous liquid that is an additive for an acidic beverage containing a container-packed milk component of the present invention is a milk-derived phospholipid and milk protein, or a milk raw material containing these, and an organic acid salt and / or phosphate, Uses other raw materials and mixes milk protein to 1-15 parts by mass with respect to 1 part by mass of milk-derived phospholipid, or dissolves in water or an aqueous solution, and has a pH of 2 It can obtain by adjusting so that it may become 0.5-6.4.

  As a specific method in which milk protein is 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid using milk-derived phospholipid and milk protein, or a milk raw material containing these, phospholipids In addition to a method using a milk raw material itself containing 1 to 15 parts by weight of milk protein per 1 part by weight (hereinafter sometimes simply referred to as “milk raw material”), a raw material containing a large amount of milk-derived phospholipids And a raw material containing a large amount of milk protein are mixed so that milk protein is 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid, and also contains a large amount of milk-derived phospholipid and milk protein. Examples thereof include a method of adding milk-derived phospholipid and / or milk protein to the raw material and adjusting the milk protein to 1 to 15 parts by mass with respect to 1 part by mass of the milk-derived phospholipid.

  In the present invention, among the above methods, the use of the above milk raw material has a high effect of suppressing the deterioration odor over time, and particularly when the milk component is contained, agglomeration derived from the milk component or the like, especially the milk component It is preferable at the point which can suppress effectively the production | generation of the gel-like precipitate originating in.

  Specific examples of the milk raw material include an aqueous phase component produced when producing butter oil from cream or butter, and those produced from milk such as cow milk, goat milk, sheep milk, human milk, etc. are preferable. In particular, those produced from milk are preferred.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, it is possible to use a product obtained by further concentrating the above milk raw material, a dried product, a product subjected to a freezing treatment, or the like. It is preferable to use a material that has not undergone a drying step in that the effect of is greater. Moreover, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  The milk material can be homogenized. The homogenization treatment can be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, etc. Is mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first-stage 3 to 100 MPa and the second-stage 0 to 5 MPa can be performed at a homogenization pressure.

  The milk raw material can be subjected to UHT heat treatment. Although there is no restriction | limiting in particular as conditions for UHT heat processing, Preferably temperature conditions are 120-150 degreeC, and processing time becomes like this.

  In the present invention, a lysed product in which a part or all of the phospholipid in the milk raw material is lysed can be used, but it is preferable not to use a lysed product in terms of flavor. When a lysate is used, a bitter taste may be produced in an acidic beverage containing a packaged milk component finally obtained depending on applications.

  Examples of the lysed product include a product obtained by lysing a milk raw material as it is, and a product obtained by lysing a milk raw material after concentration. These lysates are included in the phospholipid content in the present invention.

  In the case of lysing the phospholipid in the milk raw material, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

  The quantification of phospholipid in the present invention can be measured, for example, by the following method. Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.

First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [Phosphorus amount (μg) / (Food material containing milk-derived phospholipids−Water content of food material containing milk-derived phospholipids (g))] × 25.4 × ( 0.1 / 1000)

  Examples of the method for adjusting the aqueous liquid so that the pH is 2.5 to 6.4 include, for example, the above-mentioned “aqueous liquid containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of phospholipid derived from milk”. The method of adjusting so that pH may be set to 2.5-6.4 by adding an acid with respect to lactic acid fermentation etc. is mentioned.

  In the present invention, in addition to being simple and efficient, it is also possible to adjust the flavor by appropriately changing the type of acid, so an acid is added to the additive for an acidic beverage containing a packaged milk component and a pH of 2.5. The method of adjusting so that it may be set to -6.4 is preferable.

  The acid used in the case of adding an acid to adjust the pH of the container-packed milk component-containing acidic beverage additive may be an inorganic acid or an organic acid, but is preferably an organic acid. . Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk However, in the present invention, phytic acid and / or gluconic acid is preferably used because it has less acidity and does not affect the flavor.

  In the case of using an acid to adjust the pH of the additive for an acidic beverage containing a container-packed milk component to 2.5 to 6.4, the amount of the acid used is not particularly limited, and the container-packed milk is taken into consideration while considering the flavor. What is necessary is just to use so that pH of an ingredient-containing additive for acidic beverages may be set to 2.5-6.4. The temperature condition and treatment time when adjusting with an acid so as to achieve the above pH can be set to any conditions without particular limitation, but preferably stirred for 30 seconds or more under a temperature condition of 0 to 70 ° C. Is preferred.

  It is preferable to further add a calcium salt to the container-packed milk component-containing additive for acidic beverages of the present invention. The addition amount of the calcium salt is preferably 0.01 to 1 part by mass, and 0.02 to 0.5 part by mass with respect to 1 part by mass of the phospholipid contained in the containered milk component-containing acidic beverage additive. It is more preferable. The effect of this invention can be heightened more by containing a calcium salt in the said range.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, and the like. Among these, one or a combination of two or more may be used. it can.

  In this invention, it is preferable to homogenize with a homogenizer in the middle of and / or after preparing the aqueous liquid which is an additive for container-packed milk component-containing acidic beverages. The homogenization treatment can be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, etc. Is mentioned. The homogenization pressure is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first-stage 3 to 100 MPa and the second-stage 0 to 5 MPa can be performed at a homogenization pressure.

Further, UHT heat treatment can be performed as necessary. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C, more preferably 130 to 150 ° C, most preferably 139 to 146 ° C, and the treatment time is preferably 1 to 6 seconds. More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.
The homogenization treatment and the UHT heat treatment can be performed only by the homogenization treatment or the UHT heat treatment, or can be performed before and / or after the UHT heat treatment.
Furthermore, cooling operations such as rapid cooling and slow cooling can be performed.

Next, the packaged milk component-containing acidic beverage of the present invention will be described.
The packaged milk component-containing acidic beverage of the present invention contains the above-described additive for packaged milk component-containing acidic beverage of the present invention.

  The packaged milk component-containing acidic beverage of the present invention is not particularly limited as long as it is an acidic beverage containing a large amount of milk components and can be subjected to high-temperature / high-pressure sterilization treatment. For example, milk coffee, coffee milk , Cafe au lait, Latte, Tea ole, Lactic acid bacteria drink, Milk shake, Cheese drink, Milk drink, Milk cocoa, Ginger latte, Milk carbonated drink, Green tea with milk, Oolong tea with milk, Puer tea with milk, Fruit tea with milk, Milk Malted beverage with milk, vinegar beverage with milk, milk beverage with flavor, chocolate beverage, lemon water with milk, fruit juice beverage with milk / vegetable juice with milk, tomato juice with milk, green juice with milk, non-alcoholic beverage with milk, vinegar with milk Alcoholic beverages such as drinks and kahlua milk Lemons, milk lees high, etc., among others, milk coffee, coffee milk, cafe au lait, latte, milky carbonated drink, vinegar drink with milk, fruit juice drink with milk, vinegard link with milk Is preferred.

  In the present invention, “containing a large amount of milk component” means that the milk component is contained to such an extent that the flavor of milk is felt, preferably in a packaged milk component-containing acidic beverage, milk fat And / or milk protein shall contain 0.5 mass% or more. In addition, content of milk fat and / or milk protein shall be content including milk fat and milk protein contained in the container-packed milk component containing additive for acidic drinks of this invention.

  The content of the containerized milk component-containing acidic beverage additive of the present invention in the containerized milk component-containing acidic beverage of the present invention is appropriately selected according to the type of the containerized milk component-containing acidic beverage, In the acidic beverage, the phospholipid content contained in the containered milk component-containing additive for acidic beverage is preferably 0.0005 to 0.1% by mass, more preferably 0.001 to 0.05% by mass, most preferably The amount is 0.003 to 0.01% by mass.

  In addition, the content of the container-packed milk component-containing acidic beverage additive of the present invention in the container-packed milk component-containing acidic beverage of the present invention is the container-packed milk component-containing acidic beverage additive in the container-packed milk component-containing acidic beverage additive. The organic acid salt and / or phosphate content contained is preferably 0.0005 to 0.05% by mass, more preferably 0.001 to 0.04% by mass, and most preferably 0.002 to 0.03% by mass. This is the amount.

Examples of the high temperature / high pressure sterilization include retort sterilization, high temperature short time sterilization (HTST), and ultra high temperature heat sterilization (UHT), and any method may be used.
Moreover, what is normally used can be used for the container filled with the container-packed milk component-containing acidic beverage of the present invention without any particular limitation. For example, metal containers such as aluminum cans and steel cans, PET Examples include glass containers such as bottles, paper packs, and bottles, aluminum pouches, table cups, transparent pouches, and cheer cups.

  The packaged milk component-containing acidic beverage of the present invention preferably further contains whey minerals. Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.

  As a preferable whey mineral used in the present invention, the deterioration odor generated during storage of the containered milk component-containing acidic beverage is suppressed, and the resulting containerized beverage has a clean flavor, that is, high purity, It is preferable that the content of impurities such as protein and lactose is low. More specifically, it is preferable to use a whey mineral having an ash content of 30% by mass or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% by mass or more. preferable. The higher the ash content, the better.

  Moreover, as an effect at the time of using the said whey mineral for a milk component containing drink, even if it is a case where the quantity of a milk component is reduced by containing a whey mineral, the milk component containing drink which has a favorable milk flavor The point which can be obtained is mentioned. That is, by reducing milk components that are likely to cause a stuffy odor, the generation of a stuffy odor can be suppressed indirectly.

  The content of the whey mineral in the containerized milk component-containing acidic beverage of the present invention is preferably 0.01 to 5% by mass, more preferably 0.03 to 2.5% by mass, and still more preferably 0 as solid content. 0.05 to 1% by mass. When the content of the whey mineral is less than 0.01% by mass, the effect of suppressing the deterioration odor or refreshing flavor is not seen, and when it exceeds 5% by mass, the bitterness is strong and uncomfortable. It will come to show a flavor.

Moreover, it is preferable that the packaged milk component containing acidic drink of this invention does not contain sodium caseinate substantially. As described above, in case of a packaged milk component-containing acidic beverage, sodium casein is generally added to prevent aggregation of milk components and formation of a gel-like precipitate. On the contrary, the retort odor and the stuffy odor became stronger, and the aftertaste sometimes worsened.
However, according to the additive for an acidic beverage containing a packaged milk component of the present invention, it is possible to prevent aggregation of milk components and formation of a gel-like precipitate in the packaged milk component-containing acidic beverage without adding sodium caseinate. it can.
The phrase “substantially” not contained means that the content in the container-packed milk component-containing acidic beverage is specifically less than 0.01% by mass, preferably less than 0.005% by mass.

The packaged milk component-containing acidic beverage of the present invention can use other components that can be used for general packaged beverages as long as the effects of the present invention are not impaired. Examples of the other components include sweeteners, gelling agents and stabilizers, emulsifiers, salting agents such as salt and rock salt, inorganic salts, organic salts, diglycerides, plant sterols, plant sterol esters, linear dextrin / branches Dextrins such as dextrin, cyclic dextrin, indigestible dextrin, flavoring ingredients such as flavorings, bittering agents, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, strengthening agents, etc. it can.
The content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.

  Examples of the sweetener include glucose, fructose, sucrose, lactose, maltose, enzymatic saccharified starch syrup, reduced starch saccharified product, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced palatinose, Sorbitol, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, xylooligosaccharide, raffinose, lactulose, palatinose, palatinose oligosaccharide, etc. High-sweetness sweeteners such as saccharides, sugar alcohols, sucralose, acesulfame potassium, stevia, aspartame, neotame, thaumatin, licorice, saccharin, and rahan fruit. These sweeteners can be used alone or in combination of two or more.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchid, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, methylcellulose, carboxymethylcellulose, polydextrose and the like. These gelling agents and stabilizers can be used alone or in combination of two or more.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Examples include esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid esters, and lecithin.

The method for producing the containerized milk component-containing acidic beverage of the present invention is not particularly limited. When producing a normal containerized milk component-containing acidic beverage, the containerized milk component-containing acidic beverage additive of the present invention, if necessary The above-mentioned other components can be added and dissolved so as to be homogeneous.
And it is preferable to include the process which sterilizes in the case of manufacture of a container-packed milk component containing acidic drink, More preferably, sterilization, ie, retort sterilization, is performed after container-packing.
Retort sterilization is a method of heat sterilization at 100 to 150 ° C. for about 1 to 90 minutes under pressure, and is performed by enclosing in a sealed container such as an aluminum pouch, a table cup, a transparent pouch, a can, or a cheer pack. Is called.

Next, the method for suppressing precipitation of the containerized milk component-containing acidic beverage of the present invention will be described.
The method for inhibiting precipitation of an acidic beverage containing a packaged milk component according to the present invention is an aqueous solution that satisfies the following (1), (2), and (3) in the packaged milk component-containing acidic beverage during the production of the packaged milk component-containing acidic beverage. A liquid is contained.
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4

  In the method for inhibiting precipitation of an acidic beverage containing a packaged milk component of the present invention, the above-mentioned aqueous liquid is preferably used as the phospholipid derived from milk contained in the aqueous solution in the packaged milk component-containing acidic beverage. .1% by mass, more preferably 0.001 to 0.05% by mass, and most preferably 0.003 to 0.01% by mass.

  Moreover, the said aqueous liquid is preferably 0.0005-0.05 mass%, More preferably 0.001 as an organic acid salt and / or phosphate contained in this aqueous liquid to a container milk component containing acidic beverage. ˜0.04 mass%, most preferably 0.002 to 0.03 mass%.

Next, the method for suppressing the deterioration odor of the containerized milk component-containing acidic beverage of the present invention will be described.
The method for suppressing the deterioration odor of an acidic beverage containing a packaged milk component according to the present invention is an aqueous solution that satisfies the following (1), (2), and (3) in the packaged milk component-containing acidic beverage at the time of producing the packaged milk component-containing acidic beverage. A liquid is contained.
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4

  In the deterioration smell control method of the container-packed milk component-containing acidic beverage of the present invention, the above-mentioned aqueous liquid is preferably used as the phospholipid derived from milk contained in the aqueous liquid in the container-packed milk component-containing acidic beverage. .1% by mass, more preferably 0.001 to 0.05% by mass, and most preferably 0.003 to 0.01% by mass.

  Moreover, the said aqueous liquid is preferably 0.0005-0.05 mass%, More preferably 0.001 as an organic acid salt and / or phosphate contained in this aqueous liquid to a container milk component containing acidic beverage. It is made to contain so that it may become -0.04 mass%, Most preferably, it is 0.002-0.03 mass%.

  In addition, in the method for suppressing precipitation generation of the containerized milk component-containing acidic beverage of the present invention and the method for suppressing the deterioration odor of the containerized milk component-containing acidic beverage of the present invention, the containerized milk component-containing acidic beverage additive of the present invention and The above description regarding the acidic beverage containing a packaged milk component of the present invention can be appropriately applied.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

<Manufacture of containerized milk component-containing additive for acidic beverage>
Among the formulations described in [Table 1], ingredients other than acid (phytic acid, gluconic acid) are mixed with stirring under a temperature condition of 55 ° C., and then acid (phytic acid, gluconic acid) is added. After adjusting pH respectively, it homogenizes with the pressure of 3 Mpa, From the manufacture examples 1-10, respectively, for container-packed milk component containing acid beverage additive AI of this invention, and the container-packed milk component-containing acidic drink for comparison Additive J was obtained. Moreover, the following milk raw material A 'was used as the additive K for acidic beverages containing a container milk component as it is. Of the raw materials described in [Table 1], the milk raw material A ′ and the buttermilk concentrate were obtained by the following production method, and the phospholipid content and milk protein content derived from these milks. Etc. are also described below.

Milk raw material A ′: Concentrate of aqueous phase component produced when producing butter oil from cream (milk-derived phospholipid content 3.7 mass%, milk protein content 10.5 mass%, milk solid content 38 mass %, And 9.7% by mass of phospholipid content in milk solids)
Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) were charred under a temperature condition of 10 ° C., followed by filtration to recover the filtrate (43 parts by mass) to obtain buttermilk . Subsequently, the obtained buttermilk was concentrated so that the liquid volume was about one third, and a buttermilk concentrate was obtained (milk-derived phospholipid content 0.53% by mass, milk protein content 10.9 mass%, milk solid content 33 mass%).

<Manufacture of containerized milk component-containing acidic beverage>
[Example 1]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, sugar ester (HLB value 16) 0.05 part by mass, the above-mentioned packaged milk component-containing acidity The beverage additive A 0.2 parts by mass was mixed and dissolved, and further water was added to make the total amount 100 parts by mass, and the mixture was dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage a which is an acidic beverage containing a packaged milk component of the present invention.

[Examples 2 to 9]
The present invention was carried out in the same manner as in Example 1 except that 0.2 parts by mass of each additive B to I for containerized milk component-containing acidic beverage was used instead of the additive A for containerized milk component-containing acidic beverage. Coffee beverages b to i, which are acidic beverages containing milk in a container, were obtained.

[Comparative Example 1]
In the same manner as in Example 1 except that J0.2 parts by mass of container-packed milk ingredient-containing acidic beverage additive J was used instead of container-packed milk ingredient-containing acid drink additive A, the container-packed milk ingredient of Comparative Example Coffee drink j which is a contained acidic drink was obtained.

[Comparative Example 2]
The same procedure as in Example 1 was performed except that 0.2 parts by mass of the additive K for containerized milk component-containing acidic beverage K (= milk raw material A ′) was used instead of the additive A for containerized milk component-containing acidic beverage. The coffee drink k which is the container-packed milk component containing acidic drink of this invention was obtained.

[Example 10]
In the same manner as in Example 4 except that 0.2 parts by mass of additive D for containerized milk component-containing acidic beverage D was changed to 0.05 parts by mass, coffee beverage l which is a containerized milk component-containing acidic beverage of the present invention was used. Obtained.

[Example 11]
In the same manner as in Example 5 except that 0.2 parts by mass of additive E for containerized milk component-containing acidic beverage was changed to 0.5 parts by mass, coffee beverage m, which is an acidic beverage containing containerized milk component of the present invention, was used. Obtained.

[Example 12]
The packaged milk component-containing acidic beverage of the present invention is the same as in Example 1 except that 22 parts by weight of milk is changed to 1.86 parts by weight of fresh cream (oil content 45% by weight, milk protein content 2% by weight). A coffee drink n was obtained.

[Example 13]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, sugar ester (HLB value 16) 0.05 part by mass, sodium caseinate 0.1 part by mass Then, 0.2 parts by mass of the above-mentioned container-packed milk component-containing additive A for acidic beverage was mixed and dissolved, water was further added so that the total amount became 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage o which is an acidic beverage containing a packaged milk component of the present invention.

[Example 14]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, whey mineral (solid content 98% by mass, ash content in the solid content is 55% by mass ) 0.06 parts by mass, 0.65 parts by mass of sugar alcohol, 0.05 parts by mass of sugar ester (HLB value 16), 0.2 parts by mass of the above-mentioned container-packed milk component-containing acidic beverage additive A are mixed and dissolved, Further, water was added so that the total amount became 100 parts by mass and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage p which is an acidic beverage containing a packaged milk component of the present invention.

[Example 15]
A coffee beverage q, which is an acidic beverage containing a packaged milk component of the present invention, was obtained in the same manner as in Example 13 except that 0.1 part by mass of sodium caseinate was changed to 0.02 parts by mass.

[Example 16]
A coffee beverage r, which is a container-packed milk component-containing acidic beverage of the present invention, was obtained in the same manner as in Example 1 except that 0.05 part by mass of sugar ester (HLB value 16) was 0.08 part by mass.

[Example 17]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by weight, milk protein content 2.9% by weight) 22 parts by weight, granulated sugar 5 parts by weight, sugar ester (HLB value 16) 0.05 part by weight, polyglycerol fatty acid ester 0.1 Part by mass and 0.2 parts by mass of the above-mentioned container-packed milk component-containing additive for acidic beverage A were mixed and dissolved, and water was further added so that the total amount became 100 parts by mass and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage s which is an acidic beverage containing a packaged milk component of the present invention.

[Example 18]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, sugar ester (HLB value 16) 0.05 part by mass, glycerin diacetyl tartaric acid fatty acid ester (DATEM) ) 0.1 parts by mass, 0.2 parts by mass of the above-mentioned container-packed milk component-containing additive A for acidic beverage were mixed and dissolved, and water was further added so that the total amount became 100 parts by mass and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (capacity 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage t which is an acidic beverage containing a packed milk component of the present invention.

[Comparative Example 3]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, sugar ester (HLB value 16) 0.05 part by mass, sodium caseinate 0.15 part by mass Were mixed and dissolved, and water was further added so that the total amount became 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (capacity 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage u which is an acidic beverage containing a packaged milk component of Comparative Example.

[Comparative Example 4]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.8% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9% by mass) 22 parts by mass, granulated sugar 5 parts by mass, sugar ester (HLB value 16) 0.05 part by mass, sodium caseinate 0.15 part by mass , 0.5 parts by mass of buttermilk powder (phospholipid content 1.67% by mass, protein content 32.7% by mass, oil 7% by mass) is mixed and dissolved, and water is added to make the total amount 100 parts by mass. And dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (capacity 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage v which is an acidic beverage containing a packaged milk component of Comparative Example.

Coffee beverages a to i and l to t, which are containerized milk component-containing acidic beverages of the present invention, and coffee beverages j, k, u and v which are containerized milk component-containing acidic beverages of comparative examples are brought to room temperature (25 ° C.). After returning, the presence or absence of generation of a gel-like precipitate immediately after preparation, deterioration odor (retort odor, stuffy odor) and flavor were evaluated.
Furthermore, each coffee drink was preserve | saved under the temperature conditions of room temperature (25 degreeC) and 60 degreeC, respectively. Those stored at room temperature (25 ° C.) were evaluated for deterioration odor and flavor after 4 weeks, and those stored at 60 ° C. were evaluated for deterioration odor and flavor after 2 weeks and 4 weeks. Moreover, the presence or absence of the generation | occurrence | production of the gel-like deposit 4 weeks after was evaluated about what was preserve | saved at 60 degreeC.
The presence / absence of the generation of gel-like precipitate, the evaluation method of the deterioration odor and the flavor are as follows.
The results are shown in [Table 2].

<Evaluation method>
-Evaluation of the presence or absence of the occurrence of gel-like precipitates Each coffee beverage was opened in a container, the bottom of the steel can was confirmed, and the presence or absence of the occurrence of gel-like precipitates was evaluated according to the following criteria.
A: No gel-like precipitate is produced. ○: Little gel-like precipitate is produced. X: A gel-like precipitate is produced.-: Not evaluated

-Evaluation of deterioration odor The sensory test was carried out by 15 panelists on the deterioration odor when each coffee drink was put in the mouth.
When compared with a coffee beverage that has not been subjected to retort sterilization treatment with the same composition for each Example, 2 points to those that do not feel the difference, 1 point to those that feel a slightly unpleasant odor, a strongly unpleasant odor 0 points are given to those felt, ◎ + if the total score is 27 points or more, ◎ if it is 24 to 26 points, ◯ if it is 20-23 points, △ if it is 15-19 points, 14 points The following were marked with x.

-Flavor Evaluation Criteria The taste of each coffee drink in the mouth was subjected to a sensory test with 15 panelists.
2 points for refreshing and refreshing flavors, 0 points for remaining unsatisfactory flavors, 1 point for those that cannot be said, ◎ + , 24 to 26 points, ◎, 20 to 23 points ◯, 15 to 19 points Δ, and 14 points or less ×.

Claims (5)

An additive for an acidic beverage containing a packaged milk component, which is an aqueous liquid satisfying the following (1), (2) and (3).
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4   The additive for acidic beverages containing a packaged milk component according to claim 1, comprising an organic acid.   A packaged milk component-containing acidic beverage containing the containerized milk component-containing additive for acidic beverages according to claim 1 or 2. An aqueous liquid satisfying the following (1), (2) and (3) is contained, and the method for suppressing precipitation of a container-packed milk component-containing acidic beverage is characterized.
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4 An aqueous liquid that satisfies the following (1), (2), and (3) is contained: A method for suppressing deterioration odor of an acidic beverage containing a packaged milk component.
(1) Contains milk-derived phospholipids and milk proteins, and contains 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (2) contains organic acid salts and / or phosphates (3) pH is 2.5 to 6.4