JP2953611B2 - Milk flavored beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage such as coffee or tea having a milky flavor. More specifically, the present invention relates to milk-flavored coffee and milk-flavored tea in a closed container, and relates to a milk-flavored beverage in which generation of a deterioration odor derived from milk is suppressed even when stored in a heated state such as a hot bender.

[0002]

2. Description of the Related Art Conventionally, canned beverages in a closed container such as canned coffee and canned tea, which are sold by heating at a hot bender or the like,
Since it is stored at a high temperature for a long time, various problems occur.

For example, as a countermeasure against a problem that occurs when canned coffee or the like is stored in a heated state, Japanese Patent Laid-Open No. 6-245 is disclosed.
In order to prevent the precipitation of milk protein and the separation of fat which occur when canned coffee or the like is stored in a heated state as in the invention of Japanese Patent Publication No. 703, a sucrose fatty acid is added to a coffee extract containing dairy products. A method of adding an emulsifier such as an ester and microcrystalline cellulose is known.

As a countermeasure against the problem of generation of a characteristic deterioration odor derived from milk when canned coffee or the like is stored in a heated state, Japanese Patent Application No. Hei 6-1877 filed by the present applicant.
There is No. 13. The present invention suppresses the deterioration odor and / or color tone change during high-temperature storage by adding a calcium salt to a milk-containing beverage. However, this technique uses a substance that causes the generation of a milk-derived deterioration odor. Is not intended to be selectively removed.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to specify a causative substance of a deteriorating odor derived from milk, to exclude the substance, or to select and use a reduced raw material so that cans at the time of warm storage can be used. It is intended to enhance the stability of milk-flavored beverages such as coffee and canned tea beverages.

[0006]

Means for Solving the Problems The present inventor studied the cause of the deterioration odor that occurs when coffee or tea beverages containing milk are stored in a heated state like a hot bender, and found that milk fat originated from milk fat. It has been found that the lower intermediate fatty acids, especially fatty acids having 10 or less carbon atoms, are decomposed and released during preservation under heating, resulting in a deterioration odor peculiar to milk.

[0007] Incidentally, the fatty acid composition in ordinary milk is as shown in Table 1 below.

[Table 1] Source: "Deterioration of oil and fat foods and their prevention" (Koshobo)

Accordingly, the present invention relates to capric acid (having 1 carbon atom).
0) The use of fats having a total amount of fatty acids having 80% or less of the total amount of fatty acids having a lower carbon number or lower than that of milk, thereby reducing or avoiding the generation of degraded odor caused by the lower intermediate fatty acids. Is what you do.

That is, a first aspect of the present invention is to replace (A) a fat content of which the total amount of fatty acids having 10 or less carbon atoms is 80% by weight or less of milk with (B) a non-fat milk solid content with milk. The present invention relates to a milk-flavored beverage characterized by containing as a component.

If the total amount exceeds 80% by weight of that of milk, the effect of suppressing deterioration odor is almost lost. Said total amount is preferably not more than 50% by weight of that of milk, particularly preferably not more than 30% by weight of that of milk.

The second aspect of the present invention relates to a milk-flavored beverage having a total lactose content of 1% by weight or less, preferably 0.5% by weight or less in the milk substitute component.

The fat having the total amount of the fatty acid having 10 or less carbon atoms of the component (A) of not more than 80% by weight of that of milk is obtained by partially cutting low and middle fatty acids in milk such as milk. For example, fresh cream, fresh cream emulsion and the like can be mentioned. Examples of the component (A) include vegetable fats and fresh creams thereof. Generally, vegetable fats contain about 1.0% by weight of lactose and fresh creams contain about 3.0% by weight of lactose.

The composition of vegetable fat is as shown in Tables 2 to 4 below.

[0014]

[Table 2] Note: All figures in the column of each oil in the table are% by weight.

[0015]

[Table 3]

[0016]

[Table 4]

The use of the non-fat milk solid component (B) is as follows:
(A) Since the fat content of the component alone lacks the richness and flavor of milk, the addition of non-fat milk solids containing milk protein and the like provides milky feeling, body feeling, richness,
It succeeded in imparting flavor. Examples of the non-fat milk solids include milk protein concentrates and skim milk powder. The milk protein concentrate is a concentrate obtained by removing lactose, minerals, water and the like, which are ultrafiltration membrane-permeable components, from skim milk. Therefore, the milk protein concentrate does not contain lactose, and very little even if it is contained in kari.

[0018] The content of lactose in milk varies somewhat depending on the production area, feed, etc., but is usually 4.
In the second invention, the lactose content of 1% by weight or less means that the amount of lactose is 25% by weight or less in the case of using normal milk. This means that the weight was reduced to less than% by weight.

It is preferable that lactose is not contained at all in the above-mentioned components, but it is desirable that at most 1% by weight or less, preferably 0.5% by weight or less. As shown in FIG. 2, the presence of lactose is not preferred because it significantly increases the amount of formic acid produced and causes sourness and astringency in the product.

As a product from which milk sugar is excluded from milk components, there is a milk protein concentrate, which is preferably used as the component (B).

The amount of the fat not containing the lower middle fatty acid is as follows:
Can be added in an amount corresponding to the fat content of milk, but in coffee and tea, besides these milk substitutes, sweeteners, emulsifiers, baking soda and other additives used in the production of canned coffee and canned tea Therefore, it is preferable to consider the amount of lactose contained in these additives. In addition, it is preferable that these additives do not contain disaccharides other than monosaccharides and / or lactose. The amount of total lactose contained in the whole milk-flavored beverage of the present invention is desirably 1% by weight or less, preferably 0.5% by weight or less.

As the sweetener, sugar can be used, but sugar alcohols and / or non-saccharide sweeteners (diterpene glycosides) can be used for people who are on a diet.
It is preferred to use

Examples of the sugar alcohol include polyhydric alcohols formed by reducing the aldehyde group of the sugar, that is, erythritol, sorbitol, maltitol, xylitol, mannitol, etc., and the non-saccharide sweetener (diterpene derivative) Examples of the saccharide) include stevioside, aspartame, glycyrrhizin and the like.

The method for producing a beverage according to the present invention is characterized in that the extracted coffee, tea liquor and the like contain a milk raw material and a non-fat milk solid content in which the ratio of the lower middle fatty acid to the fat or the lower middle fatty acid in the lipid is lower than that of milk. And as an alternative to milk. The conditions for extracting coffee or tea liquor can be carried out by a conventional general method, and there are no particular restrictions on coffee beans, tea leaves, roasting conditions, extraction conditions, and the like. Further, at the same time as mixing these milk substitutes, raw materials used in the production of canned coffee and canned tea, such as sweeteners, emulsifiers and baking soda, can be added. The milk-flavored beverage preparation obtained by the above method is homogenized, filled into a container such as a can, sealed, and heat-sterilized to obtain a product.

[0025]

EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to this.

Example 1 (Vegetable fat, milk flavored beverage using milk protein concentrate) Roasted and ground coffee beans were extracted to obtain a coffee extract. 100 parts of this extract (parts by weight, the same applies hereinafter)
3 parts of vegetable fat emulsion (fat content 25 wt%) composed of rapeseed fractionated oil having the composition shown in Table 5 below, milk protein concentrate [Morinaga Milk Industry Co., Ltd., total milk protein, substantially free of lactose] One part, 6 parts of sugar and 0.1 part of an emulsifier (sucrose fatty acid ester) were added to prepare a preparation, and the pH was adjusted to 6.7 by adding sodium bicarbonate.

[0027]

[Table 5]

FIG. 1 shows the content ratio of the lower middle fatty acid in Examples 1 to 3 with respect to the lower middle fatty acid in the comparative example using milk described below.

Example 2 (milk-flavored beverage using vegetable fat and skim milk powder) A coffee extract was obtained by extracting roasted and ground coffee beans. To 100 parts of this extract, 3 parts of the vegetable fat emulsion, 2 parts of skim milk powder, 6 parts of sugar, and 0.1 part of an emulsifier (sucrose fatty acid ester) were added, and sodium bicarbonate was added to the prepared mixture. Was adjusted to 6.7.

Example 3 (Milk-flavored drink using fresh cream and milk protein concentrate) A coffee extract was obtained by extracting roasted and ground coffee beans. 100 parts of this extract is mixed with fresh cream (fat 45)
%), 1 part of the milk protein concentrate, 6 parts of sugar and 0.1 part of an emulsifier (sucrose fatty acid ester), and sodium bicarbonate was added to the prepared mixture to adjust the pH to 6.7.

Comparative Example 1 (Current coffee drink using milk) A roasted and ground coffee bean was extracted to obtain a coffee extract. To 100 parts of this extract, 20 parts of milk, 6 parts of sugar
Parts, 0.1 part of emulsifier (sucrose fatty acid ester)
Baking soda was added to the prepared mixture to adjust the pH to 6.7.

After homogenizing the preparations prepared with the formulations shown in Examples 1, 2, and 3 and Comparative Example 1, filling in cans, winding and sealing, and retort sterilization to produce canned coffee beverages did. This canned coffee was stored at 80 ° C. The sensory evaluation was performed by five expert panelists who are sensitive to the deterioration odor of canned coffee, using a five-point scale for the deterioration odor and a four-point scale for the comprehensive evaluation. The results are shown in Table 6.

[0033]

[Table 6] Evaluation at high temperature deterioration (when stored at 80 ° C for 2 weeks) Note Evaluation of deterioration odor: Deterioration degree is small 5 ← → 1 strong Overall evaluation: ◎ Very good ○ Good △ Deterioration × Notable deterioration

[0034] In Example 1, a sensory test for sour evaluation was also conducted. The sensory evaluation was carried out at high temperature under the same conditions as in the above-mentioned test, and then sensory evaluation was performed by five expert panelists who were sensitive to the sour smell of canned coffee by a 7-point scoring method. That is, the sourness evaluation method is “very good” = + 7, “good” = + 6, and “somewhat good” in the scoring method.
= + 5, “normal” = + 4, “slightly bad” = + 3, “bad” = + 2, “very bad” = + 1.

[0035]

[Table 7]

Example 4 2.5 parts by weight of roasted and ground coffee beans were extracted to obtain a coffee extract. Erythritol 3.
5 parts by weight, 0.002 parts by weight of stevia, 3.2 parts by weight of milk, 1 part by weight of milk protein concentrate, 2.3 parts by weight of vegetable fat, and 0.05 parts by weight of sodium bicarbonate are added, and the whole is 100 parts by weight. And Lactose content of the obtained coffee is 0.4% by weight
Met.

Example 5 3.5 parts by weight of erythritol, 0.001 part by weight of stevia, 3.2 parts by weight of milk, 1 part by weight of milk protein concentrate, and 2.3 parts by weight of vegetable fat were added to a tea leaf extract of black tea. It was added to make the whole 100 parts by weight. The lactose content of the obtained black tea was 0.4% by weight.

Comparative Example 2 2.5 parts by weight of roasted and ground coffee beans were extracted to obtain a coffee extract. 3.5 parts by weight of sugar was added to this extract,
20 parts by weight of milk and 0.05 parts by weight of sodium bicarbonate were added to make the whole 100 parts by weight. The preparations of the formulations shown in Example 3 and Comparative Example 2 were homogenized, filled in a can, sealed, and heat-sterilized to obtain a milk coffee can beverage. These were stored at a high temperature and at 80 ° C., and the concentration and pH of formic acid were examined. Also,
Sensory test evaluation was performed by five specialized panelists in the same manner as in the sensory test method described above. The evaluation method is the same as described above.

[0039]

[Table 8]

[0040]

[Table 9]

The embodiments of the present invention are listed below. 1. A milk characterized in that it contains (A) a fat whose total amount of fatty acids having 10 or less carbon atoms is 80% by weight or less of that of milk, and (B) a solid content of non-fat milk as a milk substitute component. Flavored beverage. 2. 2. The milk-flavored beverage according to the above item 1, wherein the total lactose content in the milk substitute component is 1% by weight or less. 3. The total lactose content in the milk substitute ingredient is 0.5% by weight
3. The milk-flavored beverage according to the above item 1 or 2, wherein 4. 4. The milk-flavored beverage according to the above 1, 2, or 3, wherein the fat as the component (A) is a vegetable fat. 5. The above vegetable fat is at least one selected from the group consisting of rapeseed oil, rice oil, olive oil, safflower oil, corn oil, peanut oil, palm oil, soybean oil, sesame oil, sunflower oil and cottonseed oil. Milk flavored beverage. 6. 6. The milk-flavored beverage according to the above 1, 2, 3, 4 or 5, wherein the fat as the component (A) is a fresh cream or a fresh cream emulsion. 7. The aforementioned 1, wherein the total amount of the fatty acid having 10 or less carbon atoms as the component (A) is 50% by weight or less of that of milk.
7. The milk-flavored beverage according to 2, 3, 4, 5 or 6. 8. 8. The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6, or 7, wherein the non-fat milk solid component (B) is milk protein concentrate or skim milk. 9. The above item 1, 2, 3, 4, 5, wherein the milk-flavored beverage does not contain a monosaccharide and / or a disaccharide other than lactose.
The milk-flavored beverage according to 6, 7, or 8. 10. 10. The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6, 7, 8 or 9 wherein the milk-flavored beverage contains a sugar alcohol and / or a non-saccharide sweetener (diterpene glycoside). 11. Lactose content in the whole milk flavored beverage is 1% by weight
11. The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10, wherein 12. 1, 2, 3, 4, 5, 6, 7, 8, wherein the lactose content in the whole milk-flavored beverage is 0.5% by weight or less.
The milk-flavored beverage according to 9 or 10. 13. Item 1, wherein the beverage is coffee or tea;
2, 3, 4, 5, 6, 7, 8, 9, 10, 11, or 1
2. The milk-flavored beverage according to 2.

[Brief description of the drawings]

FIG. 1 shows C ₄ to C _{4 of} Comparative Example 1 using milk during high-temperature storage.
Is a bar graph showing the fatty acid content with respect to Comparative Example 1 when the fatty acid content to C ₁₀ and 1.

FIG. 2 is a graph showing a relationship between a change in formic acid concentration and a storage period in the beverages of Example 1 and Comparative Example 1 during high-temperature storage.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ikuo Shibuichi 2-13-1 Omorikita, Ota-ku, Tokyo Asahi Breweries Beverage & Food Research Laboratories (72) Inventor Motoyasu Yaru 2-13 Omorikita, Ota-ku, Tokyo -1 Asahi Breweries, Ltd. Beverage and Food Research Laboratories (56) References JP-A-63-226244 (JP, A) JP-A-59-91845 (JP, A) JP-A-3-277260 (JP, A) Hei 4-222553 (JP, A) JP-A-55-159753 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 9/00-9/20 A23L 2/00-2 / 40

Claims (2)

(57) [Claims] 1. A milk flavor comprising a fat having a total amount of fatty acids having 10 or less carbon atoms of not more than 80% by weight of milk and a non-fat milk solid content as a milk substitute component.
How to suppress the generation of deterioration smell derived from milk when stored coffee or milk flavored tea beverage warm state. 2. A fat total amount having 10 or less of fatty acid carbons is less than 80 wt% of that of milk, by containing a non-fat milk solids, as milk replacer ingredients, sealed containers
To suppress the generation of deterioration smell derived from milk in the case of saving the vessel containing milk flavored coffee or milk flavored tea beverage warm state
Method.