JP2022069277A - Heat-sterilized milk-containing beverage - Google Patents

Abstract

To provide a heat-sterilized milk-containing beverage with reduced saccharide, the beverage having a high rich feel.SOLUTION: A heat-sterilized beverage comprises: a milk component and a sweetness component. The heat-sterilized beverage, having (A) a protein content of 0.5 to 8.0 g/100 g and (B) a saccharide content of 5.0 g/100 g or less, has (C) a γ-aminobutyric acid content of 11 to 70 mg/100 g.SELECTED DRAWING: None

Description

The present invention relates to a heat-sterilized beverage containing milk, which has a sufficiently rich feeling while reducing sugars.

The sterilization method has a great influence on the flavor of milk. Since milk deterioration odor is generated by heat sterilization, various methods for suppressing milk deterioration odor have been proposed. For example, a method of suppressing the generation of a heated milk odor by containing α-glycosyl trehalose in milk or dairy products (Patent Document 1), 0.1 to 10.0% of sugar alcohol is added to milk and dairy products. A method of blocking the free sulf hydrum of a milk protein to prevent heat denaturation of the protein (Patent Document 2), by containing 0.0005 to 0.004% by mass of cystines in a beverage containing a milk component and a flavor component. , There is a method of suppressing the generation of deteriorated odor of milk components caused by high temperature sterilization or heat storage (Patent Document 3).

In addition, various methods for enhancing the richness and richness of milk-containing beverages have been proposed. For example, a method of adding a taste improving agent for foods and drinks containing phthalides as an active ingredient to various beverages including milk beverages (Patent Document 4), and a specific sweetener (dextrose and galactose) in a concentrated milk-like composition. A method of containing whey minerals (Patent Document 5), a method of using a part of the raw material water as deep-sea water in a milk drink containing milk, a dairy product, and a raw material water as main components (Patent Document 6). And so on.

Japanese Unexamined Patent Publication No. 2006-94856 Japanese Unexamined Patent Publication No. 11-46883 Japanese Unexamined Patent Publication No. 2009-55802 Japanese Unexamined Patent Publication No. 2011-103774 Japanese Unexamined Patent Publication No. 2011-217645 Japanese Unexamined Patent Publication No. 2008-67641

It is known that the heat sterilization step reduces the richness of milk. Specifically, the strength of the milky aroma and the intensity of the richness of the pasteurized milk are high temperature short time sterilization (UHT; 120 ° C., 3 seconds), high temperature holding sterilization (HTST; 75 ° C., 15 seconds), and low temperature holding sterilization. (LTLT; 63 ° C., 30 minutes) tends to decrease in this order, and in milk beverages produced through high-temperature heating of 100 ° C. or higher such as UHT, the richness of milk is significantly reduced (“milk taste”). Sato and its decisive factor ”, Snow Brand Megmilk Dairy Research Institute, Public Relations“ Dairy Research Institute ”, No. 17-4; http://rakusouken.net/topic/017_4_2.html). In particular, in beverages containing milk with reduced sugars, lack of richness is often a problem.

An object of the present invention is to provide a milk-containing beverage having a sufficiently rich feeling in a heat-sterilized milk-containing beverage with reduced sugars.

As a result of diligent studies to achieve the above object, the present inventors can enhance the richness of the heat-sterilized milk-containing beverage by containing a specific amount of γ-aminobutyric acid, and can achieve the object. The present invention was completed.

The present invention includes, but is not limited to, the following aspects.
[1] Contains milk component and sweetness component, and the following components (A) to (C);
(A) Protein content 0.5-8.0 g / 100 g,
(B) Sugar content 5.0 g / 100 g or less, and (C) γ-aminobutyric acid content 11-70 mg / 100 g,
Meet, heat sterilized beverage.
[2] The beverage according to [1], wherein the sweetening component contains one or more selected from sucralose, acesulfame potassium, and stevia extract.
[3] (D) Fat content 0.05-2.0 g / 100 g
The beverage according to [1] or [2], which further satisfies.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a heat-sterilized milk-containing beverage to which a sufficiently rich feeling is imparted even though the sugar content is reduced to 5.0 g / 100 g or less.

The beverage of the present invention is a heat-sterilized milk-containing beverage to which a sufficient richness is imparted. Here, the rich feeling referred to in the present specification is a feeling that the taste of the beverage is rich, and a feeling that the overall impression when the beverage is tasted is rich, and the beverage is good. It means that the taste on the surface and the delicious side will be rich. In particular, it is a feeling that these are enriched with respect to the whole taste related to the deliciousness such as sweetness, richness, and umami. The milk-containing beverage to which the sufficient richness of the present invention is imparted is preferably a beverage containing milk before heat sterilization or a beverage having a sugar content higher than 5.0 g / 100 g, or a drink containing a sufficient richness. It is a beverage that you can feel the sensation (especially milk flavor and richness) even after swallowing the beverage.

(Beverage that has been sterilized by heating)
The "heat-sterilized beverage" as used in the present invention refers to a beverage produced through a heat-sterilization step that reduces the richness of a normal milk-containing beverage, that is, a high-temperature heating of 100 ° C. or higher. The heat sterilization method using such high temperature heating is not particularly limited, and for example, high temperature short time sterilization (UHT; 120 to 150 ° C., 1 to 120 seconds) and retort sterilization (110 ° C. to 130 ° C., 10 to 20). 30 minutes) and so on.

(Beverage with milk)
The milk-containing beverage of the present invention contains a milk component and a sweetening component. Here, the "milk component" as used herein refers to a milk-derived component added to impart a milk flavor or a milky feeling to a beverage. Specifically, raw milk, milk, special milk, partially skim milk, processed milk, cream, concentrated milk, sugar-free milk powder, whole milk powder, cream powder, butter milk powder, adjusted milk powder, skim milk, concentrated whey, skim milk concentrate. Examples include milk, skim milk powder, skim milk powder, and whey powder. A plurality of milk components may be added in any combination. Above all, a beverage containing milk is one of the preferred embodiments of the present invention.

The content of the milk component in the milk-containing beverage of the present invention is 0.5 g / 100 g or more, preferably 0.6 g / 100 g or more, with protein (also referred to as component (A) in the present specification) as an index. Yes, more preferably 0.7 g / 100 g or more. The upper limit of protein is about 8.0 g / 100 g. If the content of the milk component is low, the milk flavor is usually lost by heat sterilization, and as a result, it becomes difficult to feel a rich feeling, but the present invention has the effect of enhancing the rich feeling even for such a milk-containing beverage. be. That is, since the effect of the present invention is more likely to be enjoyed when the content of the milk component is small, the protein in the milk-containing beverage is more preferably 5.0 g / 100 g or less, further preferably 4.0 g / 100 g or less, 3 .0 g / 100 g or less is particularly preferable. The protein content can be measured according to the Kjeldahl method.

Further, the “sweetness component” as used herein refers to a component added to impart sweetness to a beverage. Specifically, brown sugar, white sugar, casonade (brown sugar), Japanese bonito, sorghum sugar, maple sugar and other honey-containing sugars, sardine sugar (white disaccharide, medium disaccharide, granulated sugar, etc.), car sugar (White sugar, warm sugar, etc.), processed sugar (corn sugar, ice sugar, powdered sugar, granule sugar, etc.), refined sugar such as liquid sugar, monosaccharide (glucose, fructose, wood sugar, sorbose, galactose, high fructose corn syrup, etc.) ), Disaccharides (sugar, maltose, lactose, high fructose corn syrup, palatinose, etc.), oligosaccharides (fructo-oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, etc.), sugar alcohols (erythritol, sorbitol, xylitol, etc.) , Mannitol, Martinol, Isomartitol, Lactitol, Martotriitol, Isomaltotriitol, Panitol, Oligosaccharide alcohol, Powdered reduced maltose sugar candy), as well as natural non-sugar sweeteners ( Examples thereof include sweeteners such as stevia extract, kanzo extract, etc.) and high-fructose sweeteners such as synthetic non-sugar sweeteners (aspartame, Acesulfam K, etc.).

Since sugars in a beverage play a role of imparting a drinking response to the beverage as a solid content in addition to imparting sweetness, the richness of the beverage tends to be greatly reduced as the content of sugars in the beverage is reduced. The sugar content of a general milk-containing beverage containing a milk component and a sweet component (also referred to as component (B) in the present specification) is about 7.0 to 11.0 g / 100 g, whereas the content of the present invention is about 7.0 to 11.0 g / 100 g. Since the sugar content in the milk-containing beverage is 5.0 g / 100 g or less and the sugar content is greatly reduced, it usually tends to have a watery and light taste. Further, it is considered that the milk flavor and richness required for a milk-containing beverage are usually significantly insufficient by performing heat sterilization at 100 ° C. or higher. However, in the present invention, by using a specific amount of the component (C) γ-aminobutyric acid described later while reducing the saccharide content, a beverage having a richness equal to or higher than that of a beverage having a high saccharide content can be produced. Can be provided.

From the viewpoint that the effect of the present invention can be easily enjoyed, the sugar content (B) in the beverage is preferably 4.0 g / 100 g or less, more preferably 3.0 g / 100 g or less, and 2.5 g. It is more preferably / 100 g or less, and particularly preferably 2.0 g / 100 g or less.

In the present specification, "sugar content (B)" refers to the total amount of monosaccharides and disaccharides. Monosaccharides include, but are not limited to, glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar and the like. Preferred monosaccharides are glucose and fructose. Further, the disaccharide is a saccharide in which two molecules of monosaccharide are glycosidic bonded, and includes, but is not limited to, lactose, maltose, lactose, isomerized lactose, palatinose and the like. Preferred disaccharides are sucrose and lactose. The sugar content, i.e., the content of monosaccharides and disaccharides, can be measured using HPLC.

In order to give sweetness to beverages while reducing the sugar content of beverages to 5.0 g / 100 g or less, instead of sugars (monosaccharides and disaccharides), oligosaccharides, sugar alcohols, natural non-carbohydrate sweeteners, etc. A method of using a high-sweetness sweetener can be mentioned. Above all, it is preferable to use one or more sweeteners selected from sucralose, acesulfame potassium, and stevia extract because of the remarkable effect of the present invention.

Sucralose as used herein refers to 4,1', 6'-trichlorogalactosucrose, which is a high-intensity sweetener having a sweetness about 600 times that of sucrose. The content of sucralose in the beverage of the present invention is not particularly limited, but is preferably 0.0008 to 0.04 g / 100 g, and more preferably 0.001 to 0.025 g / 100 g.

Acesulfame potassium as used herein refers to a potassium salt of 6-methyl-1,2,3-oxathiadin-4 (3H) -on-2,2-dioxide, and has a high sweetness having a sweetness about 200 times that of sucrose. It is a sweetener. The content of acesulfame potassium in the beverage of the present invention is not particularly limited, but is preferably 0.0001 to 1 g / 100 g, and more preferably 0.001 to 0.1 g / 100 g. The concentration of high-sweetness sweeteners such as sucralose and acesulfame potassium can be quantified by a method using high performance liquid chromatography according to the target substance. For example, in the case of acesulfame potassium, it can be carried out by the method described in "Acesulfame K, a high-sweetness sweetener" (Shizuyuki Ota et al., Published in 2002, Koshobo).

The stevia extract referred to herein is extracted from the leaves of the Asteraceae plant Stevia rebaudiana BERTOI (abbreviated as Stevia) and has a sweetness of about 50 to 500 times that of sucrose. It is a natural sweetener that has. The stevia extract is a steviol glycoside such as Stevioside, Dulcoside-A, Rebaudioside (hereinafter referred to as "Reb") A, RevB, RebC, RevD, RevF, and RevM. And steviol and other ingredients are included. When the stevia extract is used in the beverage of the present invention, one containing 80% by mass or more of steviol glycoside is used. The content of the stevia extract in the beverage of the present invention is not particularly limited, but is preferably 0.001 to 0.5 g / 100 g, and more preferably 0.001 to 0.25 g / 100 g. For the concentration of stevia extract in beverages, the total amount of steviol glycosides and α-glucosyl steviol glycosides was quantified by the method described in the 8th Edition Food Additives Official Regulations (Japan Food Additives Association), and the following It can be calculated by the formula.

Stevia extract concentration = (total amount of steviol glycosides and α-glucosyl steviol glycosides) x 1.25
(Γ-Aminobutyric acid)
The present invention concentrates a heat-sterilized milk-containing beverage by adding γ-aminobutyric acid (hereinafter abbreviated as “GABA”) (also referred to as component (C) in the present specification). Enhances the sensation, especially the richness of heat-sterilized milk-containing beverages with reduced sugar content.

GABA is a kind of amino acid widely contained in vegetables, fruits, grains, fermented foods and the like. The GABA used in the present invention is not particularly limited, and for example, GABA extracted from vegetables, fruits, grains and the like, GABA produced by fermentation, GABA obtained by organic synthesis and the like are used. Can be done. In order to minimize the influence on the flavor of the beverage itself and enjoy the effects of the present invention, the GABA used in the beverage of the present invention is 80% or more, preferably 85% or more, more preferably 90% or more. It is preferable to use the refined product of GABA contained therein. As the form of the refined product, various products such as solid, aqueous solution, and slurry can be used. Commercially available refined GABA products include GABA 100% pure powder (NOW FOODS) and Oryza GABA extract HC-90 (Oryza Yuka).

In the present invention, GABA is added so that the concentration of GABA in the beverage is 11 mg / 100 g or more, preferably 15 mg / 100 g or more, more preferably 20 mg / 100 g or more, and particularly preferably 25 mg / 100 g or more. If the GABA content is less than 11 mg / 100 g, the effects of the present invention may not be sufficiently obtained. The GABA content is preferably 70 mg / 100 g or less, more preferably 65 mg / 100 g or less, and even more preferably 60 mg / 100 g or less. The GABA content can be measured using an amino acid analyzer.

The method of adding GABA is not particularly limited. A predetermined amount of GABA may be added to the above-mentioned heat-sterilized beverage, or a predetermined amount of GABA may be added in advance to the beverage preparation solution before the heat sterilization step.

(Other ingredients)
The milk-containing beverage of the present invention preferably contains fat (also referred to as component (D) in the present specification). As the fat, any animal fat derived from a milk component or a vegetable fat such as corn oil or olive oil can be used. The fat content in the beverage is preferably 0.05 to 2.0 g / 100 g, more preferably 0.1 to 1.0 g / 100 g. The fat content can be measured according to the Rese-Gottlieb method.

For milk-containing beverages that are sterilized by heating and can be stored at room temperature for a long period of time, a homogenization treatment for refining fat globules is performed in order to suppress fat separation during heat sterilization and storage. The particle size of the fat globules of raw milk is about 1 to 10 μm, but in the heat-sterilized beverage, the particle size of the fat globules is reduced to about 1 μm or less by the homogenization treatment. The higher the homogeneous pressure and the smaller the particle size of the fat globules, the less the feeling of richness in the milk. Therefore, the milk-containing beverage containing (D) fat, homogenized, and heat-sterilized is usually a beverage in which the richness of milk is very likely to be lost. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain an effect that a rich feeling of milk can be imparted to such a beverage. The homogenization treatment can be performed using a homogenizer such as a high-pressure homogenizer. The pressure for homogenization is not particularly limited, but is usually 10 to 50 MPa, preferably 10 to 40 MPa, and more preferably about 10 to 30 MPa. As the temperature at which the homogenization treatment is performed, a temperature equal to or higher than the freezing point of fat (fat) can be adopted. As the homogenization treatment temperature, a temperature of 30 to 70 ° C., preferably 40 to 70 ° C. can be mentioned.

In addition to the above-mentioned components, the beverage of the present invention includes, for example, a pH adjuster (sodium hydrogen carbonate (sodium hydrogen carbonate)), in addition to the above-mentioned components, as long as it does not deviate from the intended purpose of the present invention. ), Potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, etc.), antioxidants (sodium erythorsorbate, etc.), acidulants, extracts, fragrances, coloring agents, vitamins, emulsifiers, thickening stabilizers Etc. can be added as appropriate.

The heat-sterilized beverage of the present invention is usually packed in a container. The type of container is not particularly limited. For example, PET bottles, cans, bottles, paper containers and the like can be mentioned.

Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. Further, in the present specification, unless otherwise specified, the numerical range is described as including the end points thereof.

The protein content in the beverages of the examples was measured by the Kjeldahl method, and the fat content was measured by the Rese-Gottlieb method. The GABA content is determined by collecting a measurement sample, centrifuging it, treating the supernatant with 0.02N hydrochloric acid, and filtering it using a cylinder equipped with a 0.45 μm filter, which is fully automated. It was measured by quantification using an amino acid analyzer (JLC-500 / V manufactured by JEOL Ltd.). The sugar content was measured by quantifying and measuring monosaccharides and disaccharides by a calibration curve method using an HPLC sugar analyzer (manufactured by Dionex), and the total amount was calculated. The HPLC measurement conditions are shown below.
-HPLC device: Agilent 1290 series
・ Detector: ESA Corona Ultra
-Mobile phase: Liquid A Water / Methanol = 2.5 / 97.5
Solution B Acetonitrile gradient conditions: 0-4min Solution B 60%, Solution 10-11.5min Solution B 0%
・ Flow velocity: 1.2 ml / min
・ Equilibration time: 5min
-Column: Use the following two columns in series.

Upstream side Imtakt Unison UK-Amino HT 3 μm 250 × 3 mm
Downstream Imtakt Unison UK-Amino 3 μm 250 × 3 mm
・ Column temperature: 65 ℃
・ Injection amount: 2 μL
Experimental Example 1 Preparation of coffee drink containing milk (1)
Coffea arabica coffee beans having a roasting degree of L value of 20 were finely ground and then extracted with hot water at 90 ° C., which weighed about 10 times the weight of the coffee beans, for 15 minutes while stirring. After the extraction was completed, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25 ° C. or lower. The Brix of the obtained roasted coffee bean extract was 2.3. This coffee bean extract, an appropriate amount of water, the sweet components (sugar, acesulfame potassium) and pH adjuster of the formulation shown in Table 1 are added and completely dissolved, and then the milk component (milk), emulsifier, and flavoring are added. Was added to make a formulation (“formulation (unsterilized)”). This formulation was homogenized (primary pressure 150 kg / cm ² , secondary pressure 50 kg / cm ² ) and homogenized (“homogenized formulation of formulation (unsterilized)”). After raising the temperature to 90 ° C., this homogenized solution was filled in a 190 mL can and sterilized by retort (124 ° C., 20 minutes) to produce a coffee beverage containing packaged milk (heat sterilized, pH 6.3). The protein content of the coffee beverage containing the packaged milk was 0.5 g / 100 g, the fat content was 0.6 g / 100 g, and the sugar content was 2.6 g / 100 g.

The above-mentioned formulation (unsterilized), homogenized solution of formulation (unsterilized), and coffee beverage containing packaged milk (heat sterilized) were subjected to sensory evaluation by five expert panels. The panel evaluated which of the presented pairs of beverages felt more rich by a two-point discrimination test. The results are shown in Table 2. The richness decreased in the order of formulation> homogenized solution> coffee beverage containing packaged milk (heat sterilized). From this, it was suggested that the richness was reduced by each step of the homogenization treatment step and the heat sterilization step in the production of the coffee beverage containing the packaged milk.

Experimental Example 2 Preparation of coffee drink containing milk (2)
A coffee beverage containing packaged milk was produced in the same manner as in Experimental Example 1 except that GABA was added. Specifically, after crushing arabica coffee beans having a roasting degree of L value of 20, they are extracted with hot water at 90 ° C., which is about 10 times the weight of the coffee beans, for 15 minutes while stirring. Was done. After the extraction was completed, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25 ° C. or lower. Various components containing GABA (purity 99% or more) shown in Table 3 were added to this coffee extract (Brix is 2.3) to prepare a preparation. This preparation is homogenized (primary pressure 150 kg / cm ² , secondary pressure 50 kg / cm ² ) to homogenize, heated to 90 ° C, filled in a 190 mL can, and retort sterilized (124 ° C, 20 minutes). To produce a coffee beverage containing packaged milk (pH 6.3). The protein content of the coffee beverage containing the packaged milk was 0.5 to 0.6 g / 100 g, the fat content was 0.6 g / 100 g, and the sugar content was 2.7 g / 100 g.

The obtained coffee beverage containing bottled milk was subjected to sensory evaluation by five expert panels. The evaluation was based on the coffee beverage containing milk in a container (heat sterilized) of Experimental Example 1 without GABA added as a control, and the one with no difference in the strength of the richness from the control was "N" (no difference), compared to the control. A beverage having a slightly rich feeling is "A" (a difference), and a beverage having a rich feeling larger than that of the control and having a rich feeling close to that of the formulation (unsterilized) of Experimental Example 1 is "B". "(Big difference), the number of evaluated panels was counted.

The results are shown in Table 4. It was shown that even in the case of coffee beverages containing packaged milk, a rich feeling is imparted by adding GABA so that the GABA content is 11 to 80 mg / 100 g. In particular, when GABA having a GABA content of 25 mg / 100 g or more in the beverage was added, more than half of the panels selected "B" (big difference), and it was evaluated that the richness was clearly enhanced. He commented that it is a beverage that allows you to enjoy the milky flavor and richness even after swallowing the beverage. A blind test of a coffee beverage containing GABA 0-80 mg / 100 g of packaged milk, which feels the strongest, revealed that the GABA content was 70 mg / 100 g for 1 person and the GABA content was 80 mg / 100 g for 4 people. Met. On the other hand, since all the panels evaluated that there was no big difference in the strength of the richness between 70 mg / 100 g and 80 mg / 100 g, it is preferable that the upper limit of GABA is about 70 mg / 100 g from an economical point of view. have understood.

Experimental Example 3 Preparation of coffee drink containing milk (3)
As coffee beans, blended beans in which half the amount of Arabica seeds and half of Robusta seeds having a roasting degree L value of 18 were mixed were used. After crushing the coffee beans into medium grinds, drip extraction was performed with hot water at 95 ° C. having a weight about 8 times the weight of the coffee beans. After the extraction was completed, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25 ° C. or lower. The Brix of the obtained roasted coffee bean extract was 3.8. In this coffee bean extract, various sweetness components (sucrose, sucralose, acesulfame potassium, stevia extract) of the formulations shown in Table 5; the concentration is changed according to the type of sweetness component so that the sweetness is the same in each formulation. ), Milk component (milk), pH adjuster, emulsifier, fragrance, and water were added to make a total amount of 1000 g, and the mixture was thoroughly stirred and completely dissolved. Samples 3-2, 3-4, and 3-6 contain γ-aminobutyric acid (GABA) (purity) so as to have a concentration of 50 mg / 100 g in the solution of Samples 3-1, 3-3, and 3-5, respectively. 99% or more) was added and dissolved. These formulations (Samples 3-1 to 3-6) were heated to 65 to 70 ° C. and homogenized with a high pressure homogenizer at a pressure of 150 kg / cm ² . After raising the temperature of this homogenized solution to 90 ° C., it was filled in a 190 mL can and sterilized by retort (122 ° C., 30 minutes) to produce a coffee beverage containing packaged milk (heat sterilized). The pH after sterilization was 6.4. As the stevia extract, a stevia extract (Bertron 90, manufactured by Tsuruya Chemical Industries, Ltd.) having a sweetness about 200 times that of sucrose was used.

The protein, fat, and sugar contents of the obtained coffee beverage containing packaged milk (pasteurized by heating) were analyzed. In addition, sensory evaluation was performed by 5 specialized panels. The evaluation was based on samples 3-2, 3-4, 3-6, respectively, using GABA-free, bottled milk-containing coffee beverage (heat sterilized) (Samples 3-1, 3-3, 3-5) as a control. "N" (no difference) for those with no difference in strength between the control and the richness, "A" (a difference) for the beverage with a slightly richer feeling than the control, and a larger and richer feeling than the control. The number of panels evaluated was counted with the beverage as "B" (big difference).

Table 6 shows the results of component analysis, and Table 7 shows the results of sensory evaluation. Beverages with a saccharide content of 7.7 g / 100 g hardly feel the effect of adding GABA to give a rich feeling, but beverages having a saccharide content of 0.7 g / 100 g give a remarkable rich feeling by adding GABA. The richness of Samples 3-4 and 3-6 was evaluated to be as rich as that of Sample 3-2.

Experimental Example 4 Preparation of coffee drink containing milk (4)
Regarding the beverage (Sample 3-3) containing sucralose and acesulfame potassium of Experimental Example 3, the bottled milk is the same as that of Experimental Example 3 except that the milk component is changed to whole milk powder and skim milk powder shown in Table 8. Manufactured a milk-containing beverage (heat sterilized). Samples 4-2, 4-4, 4-6, 4-8, 4-10, and 4-12 were coated with γ-aminobutyric acid (GABA) (purity 99% or higher) so as to have a concentration of 50 mg / 100 g. It was added and dissolved. Ingredient analysis was performed for each beverage. In addition, sensory evaluation was performed by 5 specialized panels in the same manner as in Experimental Example 3.

Table 9 shows the results of component analysis, and Table 10 shows the results of sensory evaluation. In beverages with a low sugar content, the addition of GABA imparted a milky flavor and a rich feeling. In particular, from the results of Samples 4-1 to 4-4, it was shown that when the fat content in the beverage is 0.05 g / 100 g or more, it is easier to confirm the effect of the present invention. Further, in the samples 4-7 and 4-8 having a protein content of 0.4 g / 100 g in the beverage, the effect of imparting a rich feeling by the addition of GABA was not remarkable, and therefore, in order to enjoy the effect of the present invention. , The protein content was shown to be 0.5 g / 100 g or more.

Experimental Example 5 Preparation of coffee drink containing milk (5)
Regarding the beverage containing sucralose and acesulfame potassium (Sample 3-3) and the beverage containing acesulfame potassium and stevia extract (Sample 3-5) of Experimental Example 3, the amount of GABA was changed to the formulation shown in Table 11. , A formulation was obtained in the same manner, and a homogenized solution was prepared. This homogenized solution was sterilized by a plate at 141 ° C. for 30 seconds and filled in a PET container to produce a coffee beverage containing milk in a container (heat sterilized). The pH after sterilization was 6.4.

The obtained coffee beverage containing packaged milk (heat sterilized) was subjected to sensory evaluation by 5 expert panels in the same manner as in Experimental Example 3. The results are shown in Table 11. It was shown that even in a coffee beverage containing packaged milk containing PET, a rich feeling is imparted by adding GABA so as to be 11 to 70 mg / 100 g.

Experimental Example 6 Preparation of black tea beverage containing milk 20 g of black tea leaves were extracted with 600 g of hot water (90 ° C.) for 5 minutes. After the extraction was completed, solid-liquid separation was performed with a mesh, the filtrate was quickly cooled to 25 ° C. or lower, and then centrifuged to obtain a black tea extract. Add the sweetness component (sucrose, acesulfame potassium), milk component (milk, whole milk powder, skim milk powder) and other various components shown in Table 12 to this tea extract to make the total amount 1000 g, and use a high-pressure homogenizer at 150 kg / cm ² Homogenized by pressure. This homogenized liquid was plate sterilized at 141 ° C. for 30 seconds and filled in a PET container to produce a black tea beverage containing packaged milk (heat sterilized). The pH after sterilization was 6.4. The protein content of the black tea beverage containing packaged milk was 0.9 to 1.0 g / 100 g, the fat content was 0.5 g / 100 g, and the sugar content was 3.3 g / 100 g.

The obtained black tea beverage containing bottled milk (heat sterilized) was subjected to sensory evaluation by 5 expert panels in the same manner as in Experimental Example 3. The results are shown in Table 13. It was shown that even in a black tea beverage containing bottled milk, the richness of milk is imparted by adding GABA so as to be 11 to 70 mg / 100 g.

Experimental Example 7 Preparation of milk beverage Add the sweetness component (acesulfame potassium, sucralose), milk component (whole milk powder, skim milk powder, whey protein) and other various components shown in Table 14 to make the total amount 1000 g, and stir well to complete. To prepare a formula. The solution was heated to 65-70 ° C. and homogenized with a high pressure homogenizer at a pressure of 150 kg / cm ² . This homogenized liquid was heated to 90 ° C., then filled in a 190 mL can and sterilized by retort (122 ° C., 30 minutes) to produce a packaged milk beverage (heat sterilized). The pH after sterilization was 6.5. For whey protein, whey protein concentrate (WPC / 80, Nutra Food Ingredients, LLC) was used. The protein content of the packaged milk beverage was 7.5 g / 100 g, the fat content was 0.06 g / 100 g, and the sugar content was 1.4 g / 100 g.

The obtained packaged milk beverage (heat sterilized) was subjected to sensory evaluation by 5 expert panels in the same manner as in Experimental Example 3. The results are shown in Table 15. It was shown that even in the packaged milk beverage, the richness of milk is imparted by adding GABA so as to be 11 to 70 mg / 100 g.

Claims (3)

Including milk component and sweetness component, the following components (A) to (C);
(A) Protein content 0.5-8.0 g / 100 g,
(B) Sugar content 5.0 g / 100 g or less, and (C) γ-aminobutyric acid content 11-70 mg / 100 g,
A heat-sterilized beverage that meets the requirements. The beverage according to claim 1, wherein the sweetening component comprises one or more selected from sucralose, acesulfame potassium, and stevia extract. (D) Fat content 0.05-2.0g / 100g
The beverage according to claim 1 or 2, further satisfying.