JP3140169B2 - Foods and drinks that are hard to brown and have good flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food and drink containing milk and / or dairy products,
A novel food or drink, particularly a beverage and / or a flavor, which is characterized by adding rutin and a blue and / or green colorant, which does not cause yellowing or browning even by heat treatment and has no heating smell. Or it relates to desserts.

[0002]

2. Description of the Related Art For beverages that cannot be subjected to UHT treatment, such as canned beverages and bottled beverages, retort heat treatment has been conventionally performed. However, since beverages containing proteins and saccharides are kept at high temperatures for a long time, browning due to the Maillard reaction and flavor deterioration due to generation of heated odor were inevitable. As a method of reducing the effect of this browning, conventionally, the pH of the beverage is adjusted to an acidic range,
Production methods such as using sugar or reduced starch syrup as the saccharide to be added have been used, but have not yet been able to sufficiently suppress browning. Desserts also have similar browning and heating odors.

[0003] The present invention is to provide a new and unknown system mainly for preventing browning of milk and / or foods and drinks containing dairy products, particularly beverages and / or desserts.

[0004]

In the above-mentioned conventional method, first, in a production method in which the pH of beverages and desserts is set in an acidic range, (a) abnormal flavor due to imparting of sour taste; There are drawbacks such as a feeling of foreign matter due to sedimentation and abnormal flavor, and the use range is extremely narrow. An object of the present invention is to establish a method for preventing browning by heat treatment of beverages and / or drinks and / or desserts containing milk and / or dairy products in a wide pH range from acidic to neutral.

[0005] Next, in the production method of adding sugar or reduced starch syrup to beverages and desserts, (a)
The quality of the sweetness of beverages and desserts is limited.
(B) When other saccharides are contained in the main raw materials (lactose in milk, fructose in fruit juice, etc.), the effect of these browning is inevitable. In the present invention, a beverage containing milk and / or dairy products, which is not affected by the type of saccharide contained, and / or
Alternatively, the aim is to establish a method for preventing browning of foods and beverages such as desserts by heat treatment.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above object, and as a result of various studies, it has been found that beverages and / or desserts containing milk and / or dairy products can be obtained. When rutin (extract), rutin decomposed product, and / or enzyme-treated rutin, which is a kind of flavonoid, was added and heat-treated, an excellent browning prevention effect was confirmed. However, the above-mentioned beverages and desserts have a yellow-white or orange color due to the color development derived from rutin, and have a drawback that the palatability is significantly impaired. Therefore, as a result of further investigation, the above beverages and desserts were successfully made milky white, which is the original milk, by focusing on the principle of complementary colors and adding blue and / or green coloring agents in combination. Thus, the present invention has been completed.

In the present invention, as rutin, not only purified rutin but also an extract from a rutin-rich plant (this extract is obtained by concentrating, pasting, or conversely diluting the extract) Are also broadly included);
Rutin degradation products obtained by decomposing rutin by heat, acid, alkali or other physical or chemical methods; rutin-treated products such as enzyme-treated rutin obtained by treating rutin with various enzymes; rutin derivatives; Living organisms, degradation products, etc. can be widely used. Rutin is a flavonoid derived from a natural product, and its toxicity is not substantially recognized. Therefore, there is no particular limitation on the amount of rutin used.
0.1% range.

As the colorant, a blue or green colorant is used. The type and amount of the colorant may be appropriately selected according to the degree of coloring of the food or drink with rutin. As the dye, any of natural dyes, synthetic dyes and preparations thereof can be used, and as a tentative guide of the amount used, about 0.0001 to 0.01% is exemplified.

The browning prevention system according to the present invention can be widely applied to foods and drinks containing proteins and saccharides and undergoing a Maillard reaction by heat treatment. Therefore, the foods and drinks according to the present invention include all foods and drinks obtained by treating such foods and drinks with rutin and pigments. For example, foods and drinks containing milk and / or dairy products are preferred. It is listed as. Examples of the foods and drinks include a wide range of beverages, such as packaged milk, processed milk, condensed milk, and other beverages obtained by filling and sealing a container with raw milk, followed by heat sterilization, as well as pudding, bavarois, and other desserts.

Hereinafter, embodiments of the present invention will be described.

[0011]

Example 1 A solution prepared by adding a predetermined amount of rutin and a natural blue pigment to milk was placed in a can, heated at 121 ° C. for 15 minutes, and then immediately cooled.
Flavor and color were measured using the treated sterilized milk as a control.
The results are shown in Tables 1 and 2 below. In addition, the color of the sample was measured using a color analyzer (Tokyo Denshoku; TC-1800J) in addition to the visual sensory evaluation.

[0012]

[Table 1]

[0013]

[Table 2]

As is clear from the above results, in Sample 1 to which rutin was not added, redness due to browning and generation of heated odor were confirmed. However, in Samples 2 to 7 to which rutin was added, redness and generation of heated odor were not observed. Further, as the amount of the natural blue pigment added increased, the difference dE 'in chroma between the sample and the control UHT-treated sterilized milk tended to decrease, and the samples having the original color of milk (2, 3, 4 and 6) could be obtained.

[0015]

Industrial Applicability The present invention relates to a novel use of rutin (extract), rutin decomposition product, and / or enzyme-treated rutin in combination with blue and / or green natural pigments, synthetic pigments, and / or their preparations. By adopting the first configuration, it is possible to prevent browning and maintain the original color of milk even by heat treatment of food and beverages such as beverages and / or desserts containing milk and / or dairy products. This is a significant effect. Therefore, canned beverages, bottled beverages, etc.
Industrial application to various foods and beverages such as beverages and desserts that require retort sterilization is possible.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Megumi Komatsu 1-21-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (72) Inventor Yasuyuki Takahashi 1-Sakaemachi 1-Higashimurayama-shi, Tokyo 21-3 Meiji milk industry Co., Ltd. center within the Institute (56) reference Patent flat 4-99730 (JP, a) JP flat 4-112746 (JP, a) (58 ) investigated the field (Int.Cl. ⁷ A23C 1/00-23/00

Claims (2)

(57) [Claims] 1. A yellowing or browning also occurs by heat treatment, wherein rutin and a blue and / or green coloring agent are added to milk and / or a food or drink containing dairy products. Excellent flavored food and drink with no heating odor. 2. The food or drink is a beverage and / or dessert derived from milk and / or dairy products.
Food and drink as described in.