JP2018126101A - Ice creams-derived fat content-containing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel technology that enables coloration of a beverage containing a fat content derived from ice creams while suppressing coloration to a fat content floating in the beverage and oil droplet formation.SOLUTION: Provided is a beverage containing ice creams-derived fat content as well as being colored by containing water-soluble colorant. The beverage contains a flavonoid-based colorant and/or an iridoid-based colorant as a water-soluble colorant. In the beverage, the flavonoid colorant is an anthocyanin-based colorant and/or a chalcone-based colorant. In the beverage, the anthocyanin-based colorant is a purple potato colorant. In the beverage, the chalcone-based colorant is safflower yellow colorant. In the beverage, the iridoid-based colorant is gardenia blue colorant. A beverage has a content ratio of fat content of 0.005 mass% or more per beverage, a fat-free milk solid content of 0.1 to 3 mass%, and a pH of 4.6 or less.SELECTED DRAWING: None

Description

  The present invention relates to a fat-containing beverage.

In soft drinks, its appearance is one of the important factors that engender consumer's desire as well as its taste and aroma. For this reason, in order to make the appearance brighter or to recall the raw materials contained therein, a mode in which a dye (colorant) is added and manufactured has been conventionally used in many cases.
One example is the use of β-carotene pigment, which is a fat-soluble pigment for coloring a beverage yellow (for example, Patent Document 1).

JP 2006-197804 A

  It is an object of the present invention to provide a novel technique that enables coloring to a floating fat content and suppressing oil droplet formation in a beverage containing a fat content derived from ice creams. And

The inventor used ice cream as a raw material, and conceived a beverage containing fat derived therefrom. And, when trying to color the beverage using a fat-soluble pigment such as β-carotene, the fat (ring-like oil deposit) floating on the beverage surface was colored or oil droplets were formed. .
As described above, when the floating fat is colored or oil droplets are generated, the appearance of the product is deteriorated, and as a result, the commercial value is impaired.

  As a result of earnest research, the present inventor uses water-soluble pigments in beverages containing fats derived from ice creams, so that coloring to floating fats is suppressed and oil droplet formation is also suppressed. The present invention has been completed.

The gist of the present invention is as follows.
[1] A beverage that contains fat derived from ice cream and is colored by containing a water-soluble pigment.
[2] The beverage according to [1], which contains a flavonoid pigment and / or an iridoid pigment as the water-soluble pigment.
[3] The beverage according to [2], wherein the flavonoid pigment includes an anthocyanin pigment and / or a chalcone pigment.
[4] The beverage according to [3], wherein the anthocyanin pigment is a purple potato pigment.
[5] The beverage according to [3], wherein the chalcone pigment is safflower yellow.
[6] The beverage according to [2], wherein the iridoid pigment is gardenia blue pigment.
[7] The beverage according to any one of [1] to [6], wherein the fat content is 0.005% by mass or more per beverage.
[8] From [1], wherein the beverage is an acidic milk beverage, the content of non-fat milk solid content per beverage is 0.1% by mass or more and 3% by mass or less, and the pH is 4.6 or less. [7] The beverage according to any one of [7].
[9] The beverage according to any one of [1] to [8], which is a packaged beverage.

  ADVANTAGE OF THE INVENTION According to this invention, providing the novel technique which enables the coloring which suppresses the coloring to the fat content which floated in the drink containing the fat content derived from ice creams, and oil droplet generation | occurrence | production. it can.

It is the photograph which concerns on the test result (Test Example 1) of an Example and a comparative example. It is the photograph which concerns on the test result (Test Example 1) of a comparative example. It is the photograph which concerns on the test result (Test Example 2) of an Example and a comparative example.

Hereinafter, one embodiment of the present invention will be described in detail.
The present embodiment relates to a beverage containing a milk fat component derived from ice creams and a water-soluble pigment. The beverage of this embodiment can be an acidic milk beverage, for example.
An acidic dairy beverage refers to a dairy beverage whose pH is in an acidic (less than 7) range, and a dairy beverage refers to a beverage containing milk.

The beverage of this embodiment contains a fat component derived from ice creams.
Here, in this specification, ice creams are those defined by “Ministerial Ordinance on Component Standards for Milk and Dairy Products” (Ministerial Ordinance on Milk, etc.), and specifically milk or food produced using these as raw materials. Is a product obtained by processing or freezing the main raw material and containing a milk solid content of 3.0% or more (excluding fermented milk). More specifically, it refers to those classified into any one of the type-specific ice creams, type-specific ice milks, and type-specific lacto ices described in the Ministerial Ordinance.
The beverage of this embodiment can contain fat derived from ice cream by using, for example, ice cream as a raw material.
The content ratio of the ice cream in the beverage is not particularly limited and can be appropriately set by those skilled in the art. For example, 0.01 to 10% by mass is preferable from the viewpoint of palatability and suppression of milk fat floating.

The beverage of the present embodiment contains a water-soluble pigment in addition to the milk fat content derived from ice creams, and is colored with the water-soluble pigment.
In the present specification, the water-soluble dye means a dye having higher solubility in an aqueous layer than in an oil layer.
Examples of water-soluble dyes include flavonoid dyes, iridoid dyes, anthraquinone dyes, and the like. For example, one or more of these can be contained. Among these, it is preferable from a viewpoint of color tone and versatility to contain a flavonoid pigment and / or an iridoid pigment.
The flavonoid pigment means a pigment that is a compound having a 1,3-diphenylpropanoid skeleton. Examples of flavonoid pigments include chalcone pigments (for example, safflower yellow) and anthocyanin pigments (for example, purple potato pigment). An anthocyanin dye means a dye that is a compound having an anthocyanidin skeleton. Examples of the anthocyanin pigment include purple potato pigment, red cabbage pigment, and purple corn pigment. From the viewpoint of influence on color tone and flavor, safflower yellow and purple potato pigments are preferred.
An iridoid dye is a dye of a compound having a 1-isopropyl-2,3-dimethylcyclopentane skeleton. Examples of the iridoid-based pigment include gardenia blue pigment and gardenia red pigment, and gardenia blue pigment is preferable from the viewpoint of color tone.
The content ratio of the water-soluble pigment in the beverage of this embodiment can be appropriately changed according to the desired appearance of the beverage, and is not particularly limited.
For example, although it can be set as an acidic milk drink as mentioned above about the drink of this embodiment, safflower yellow and the purple potato pigment | dye may contain 0.0001 mass%-0.01 mass%. From the viewpoint of the color tone and stability in the acidic pH region, and the influence on the flavor. In recent years, sacrificial safflower yellow dye, purple potato dye, gardenia blue dye, or a combination of these dyes from the viewpoint of suppressing browning and fading due to oxidation when oxygen tends to permeate into beverages due to thinning of PET bottles. Is preferred.

  The beverage of this embodiment may contain other components in addition to the fat content derived from ice creams and the water-soluble pigment, and is not particularly limited as long as the object of the present invention can be achieved.

For example, the beverage of this embodiment may contain milk.
Here, the drink of this embodiment can be made to contain acidic milk. Acidic milk used as a raw material in the beverage of the present embodiment is obtained by acidifying milk to pH 4.6 or less, and as raw milk, animal milk such as cow milk, goat milk, sheep milk, horse milk, and soy milk And so on. As the form, whole milk, skim milk or whey can be used, and reduced milk from concentrated milk or concentrated milk can also be used. These milks can be used alone or as a mixture when preparing acidic milk.
In order to acidify the above-mentioned milk into acid milk, a method based on the production of organic acids by known microorganisms such as lactic acid bacteria, a method of adding organic acids, inorganic acids, fruit juice, or a mixture thereof to milk, or these It can carry out by the method etc. which use a method together. Such acidification of milk can be performed by a known method as long as the pH of the resulting acidic milk can be adjusted to 4.6 or less. Examples of the organic acids that can be added to the milk include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, and fumaric acid, and inorganic acids include phosphoric acid. . Examples of fruit juices include apples, oranges, strawberries, grapefruits, strawberry, pine, and lemon. In addition, although it does not specifically limit, the minimum value of preferable pH is 3 or more.
In addition, when acidic milk is used in the present embodiment, it is only necessary that acidic milk is used as a result, and at which stage acidity is adjusted is not particularly limited. For example, in addition to the milk whose pH is adjusted to 4.6 or lower before being mixed with other raw materials, the mixture obtained after mixing milk and other raw materials is adjusted to pH 4.6 or lower. May be.

Moreover, you may make it the drink of this embodiment contain soybean polysaccharide. Soy polysaccharides act as milk protein stabilizers.
Milk proteins have a micelle structure with a positive charge under acidic conditions, and sediment by standing for several hours to several days without using any stabilization technique. The same applies to soymilk protein.
Various methods have been proposed for the production method that suppresses milk protein precipitation, and one of them is the use of soybean polysaccharides for electrostatic or steric hindrance by the adsorption layer or solvation layer on the particle surface. A system of dispersion is proposed.
Although the content rate of the soybean polysaccharide in a drink is not specifically limited, Although those skilled in the art can set suitably, it is preferable to set it as 0.03-5 mass% with respect to the whole drink (contents).
When the amount is less than 0.03% by mass, the stability of the milk becomes unstable, and precipitation and agglomeration are likely to occur as compared with the case where it is within the range. A more preferred lower limit is 0.1% by mass.
On the other hand, the addition exceeding 5% by mass is not preferable because an increase in viscosity and a flavor defect due to soybean fiber are generated, and it is difficult to obtain a refreshing flavor as compared with the case of being within the range. A more preferred upper limit is 2% by mass.

Other raw materials include sucrose, glucose, fructose, galactose, lactose, maltose, various oligosaccharides, and the like, which are sweeteners. Furthermore, fruit juice, vegetable extract, aspartame, acesulfame potassium, sucralose, stevia, fragrance, pigment and the like can be used to improve the flavor and appearance.
In addition, the beverage of this embodiment may be a sparkling beverage into which carbon dioxide is injected.

Moreover, it is preferable from a viewpoint of palatability that the fat content contained in the drink of this embodiment is 0.005 mass% or more.
On the other hand, the fat content is preferably 1% by mass or less from the viewpoint of suppression of milk fat floating that causes coloring.

Moreover, when the drink of this embodiment is an acidic milk drink, in addition to pH being 4.6 or less, the content rate of non-fat milk solid content is 0.1 mass% or more and 3 mass% or less. It is preferable. If it is less than 0.1% by weight, it is difficult to obtain a flavor unique to dairy acidic beverages. This is not preferable because it may be difficult.
Furthermore, when the pH is higher than 4.6, the flavor peculiar to acidic milk drinks is weaker than when the pH is 4.6 or lower. When the pH exceeds 4.6, microorganisms propagate. The pH is preferably 4.6 or less because the effect on the flavor is large because it becomes easier and requires more powerful sterilization. In addition, although it does not specifically limit, the minimum value of preferable pH is 3 or more.

  The beverage of this embodiment can be a container-packed beverage, for example. Examples of the container include glass, polyethylene terephthalate (PET), polyethylene, polypropylene, and other plastic, paper, aluminum, and steel sealed containers. In particular, the desired effect of the present invention is easily confirmed. From the viewpoint, a highly transparent container is preferable.

The method for producing a beverage according to this embodiment is not particularly limited, and a fat component derived from ice cream and a water-soluble pigment may be mixed with other raw materials.
Specifically, for example, ice beverages, water-soluble pigments, liquid ingredients, and other components added as necessary can be mixed to produce the beverage of this embodiment. In addition to water, the liquid raw material may be a solution or dispersion of the above-described other components. The order of mixing the raw materials is not particularly limited, and can be appropriately set by those skilled in the art.

In the drink which concerns on this embodiment, you may make it perform a homogenization process and a sterilization process with respect to the obtained drink.
The homogenization treatment can usually be performed using a homogenizer. The homogenization conditions are not particularly limited, but preferably include conditions of a temperature of 5 to 25 ° C. and a pressure of 10 to 50 MPa. Further, the homogenization treatment can be performed either before or after the sterilization treatment, or both.
The sterilization treatment can be performed, for example, by heat sterilization having a sterilization value equal to or higher than 10 minutes at 65 ° C. The method of sterilization treatment is not particularly limited, and methods such as normal plate sterilization, tubular sterilization, retort sterilization, batch sterilization, and autoclave sterilization can be employed. In addition, the sterilization treatment can be performed either before or after the homogenization treatment, or both, or before or after the container filling.
As a method of making the beverage of the present embodiment after sterilization treatment into a container-packed beverage, for example, the beverage is hot-pack filled with the beverage and the filled container is cooled, or the beverage is cooled to a temperature suitable for container filling. The method can be performed by a method of aseptically filling a container that has been cleaned and sterilized in advance, and is not particularly limited.

  As described above, according to the present embodiment, by coloring with a water-soluble pigment in a beverage containing fat derived from ice cream, coloring to floating fat and generation of oil droplets are suppressed. Can be colored. As a result, it is possible to further improve the appearance of the beverage and contribute to the improvement of the commercial value.

The following examples further illustrate the present invention, but the present invention is not limited thereto. In addition, each content rate means the ratio with respect to the whole drink (contents) of the Example or comparative example finally obtained.
[Reference Example 1]
Add fructose-glucose liquid sugar and reduced skim milk to water so that the final sugar content (R. Brix) is 5.6 and the solid content of non-fat milk is 0.5 mass%, then 0.07 mass of soybean polysaccharide After adding%, ice cream (milk fat content: 8.0% by mass) was added by 0.1% by mass and stirred uniformly. Next, citric acid is added so that the acidity finally becomes 0.17% by mass, pH is adjusted to 3.6 with trisodium citrate solution, and white peach juice is added so that the final concentration is 1% by mass. It was.

[Example 1]
To the obtained solution of Reference Example 1, safflower yellow pigment (0.008 mass%) and purple potato pigment (0.0006 mass%), which are water-soluble pigments, were added. Then, the obtained beverage was subjected to a homogenization and sterilization process, and the one packed in a 500 ml PET bottle was used as the container-packed beverage of Example 1.

[Comparative Example 1]
A packaged beverage was produced in the same manner as in Example 1 except that a carotene pigment (0.01% by mass), which is a fat-soluble pigment, was used instead of safflower yellow and purple potato pigment. The color tone of Example 1 and Comparative Example 1 are the same.

About the container-packed drink of Example 1 and Comparative Example 1, it used for the test shown as Test Example 1 and Test Example 2 below.
Test Example 1: “Standing at 1 ° C. for 12 hours and then standing at 55 ° C. for 12 hours” was performed under the condition of 1 cycle, and this was repeated 6 cycles.
Test Example 2: The packaged beverage was tilted sideways and shaken horizontally at 120 rpm for 12 hours.

The results of Test Example 1 are shown in FIGS. FIG. 2 is an enlarged photograph of the liquid level of the packaged beverage of Comparative Example 1. The results of Test Example 2 are shown in FIG.
In Test Example 1, the occurrence of yellow oil droplets on the liquid surface could be confirmed in Comparative Example 1, while the occurrence of the oil droplets was not confirmed in Example 1.
Further, in Test Example 2, coloring was confirmed in the generated ring in Comparative Example 1, whereas coloring in the ring was not confirmed in Examples.

[Example 2]
For the solution of Reference Example 1, 1% by weight of melon fruit juice was added instead of 1% by weight of white peach juice, and the other solutions were similar to the solution of safflower yellow (0.02% by weight) and gardenia blue pigment ( 0.004% by weight) was added. Then, the obtained beverage was subjected to a homogenization and sterilization step, and a 500 ml plastic bottle was used as the container-packed beverage of Example 2. Test Example 1 and Test Example 2 were carried out in the same manner as in Example 1. As a result, as in Example 1, it was a beverage in which no oil droplets were produced and no coloring on the ring was confirmed.

Claims (9)

  A beverage that contains a fat derived from ice cream and is colored by containing a water-soluble pigment.   The beverage according to claim 1, comprising a flavonoid pigment and / or an iridoid pigment as the water-soluble pigment.   The beverage according to claim 2, wherein the flavonoid pigment contains an anthocyanin pigment and / or a chalcone pigment.   The beverage according to claim 3, wherein the anthocyanin pigment is a purple potato pigment.   The beverage according to claim 3, wherein the chalcone pigment is safflower yellow.   The beverage according to claim 2, wherein the iridoid pigment is gardenia blue pigment.   The beverage according to any one of claims 1 to 6, wherein the fat content is 0.005% by mass or more per beverage.   The beverage according to any one of claims 1 to 7, wherein the beverage is an acidic milk beverage, the content of the non-fat milk solid content per beverage is 0.1% by mass or more and 3% by mass or less, and the pH is 4.6 or less. A beverage according to any one of the above.   The beverage according to any one of claims 1 to 8, which is a packaged beverage.