JP3950350B2 - Concentrated milk for beverage addition and milk flavored beverage using the same - Google Patents
Concentrated milk for beverage addition and milk flavored beverage using the same Download PDFInfo
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【０００１】
【発明の属する技術分野】
本発明は、獣乳を限外濾過膜処理し、非加熱濃縮することにより、使用される獣乳の生の風味を生かした飲料添加用濃縮乳およびそれを用いた乳風味飲料に関するものである。
【０００２】
【従来の技術】
従来、牛、山羊、羊等の獣乳を濃縮して濃縮乳を製造する場合、一般的に減圧加熱して濃縮処理がなされてきたが、近年、限外濾過膜処理することにより、低分子の水、乳糖を除去し、高分子であるたんぱく成分および乳脂肪を非加熱的に濃縮した脱乳糖乳を製造する方法が知られている。例えば特許第３１３０８４２号においては、限外濾過膜処理し、乳糖含量を１．５〜４％に調整した乳を、フレッシュチーズの原料とすることにより、フレッシュチーズの保存中の酸度上昇、風味や品質の劣化を防止し、保存性を向上することが提案されている。
【０００３】
また、特開昭６１−２９３３４１号公報においては、牛乳を限外濾過膜処理することにより、乳糖の含有量を固形分含量の１０％未満に下げ、乳糖を果糖およびアスパルテームで代替することで、糖尿病患者もしくは乳糖不耐症患者に適したミルク調整物を製造することが提案されている。
【０００４】
さらに、特開平０６−０５４６４８号公報においては、原料獣乳を直接あるいは脱脂乳を、限外濾過膜処理または逆浸透膜処理して乳脂肪を２５〜４４％、乳たんぱくを２．５〜２０％含有することにより、ホイップしやすく型くずれしにくい低脂肪クリームを得ることが提案されている。
【０００５】
しかし、これらは確かに限外濾過膜処理して得られた濃縮乳ではあるが、これを飲料に添加するための飲料添加用濃縮乳として用いるといった提案はなされていない。
【０００６】
一方、特開平０９−２５２７２３号公報においては、乳糖を２％以上含有せず、乳脂肪と乳たんぱくとを主成分として、例えば生クリーム、バター、バターオイル等の乳脂肪とトータルミルクプロテイン、カゼイン、ホエイプロテインコンセントレート等の乳たんぱくを混合し、均質化、Ｏ／Ｗ乳化し、さらに賦形剤を添加して乾燥を行い、脱乳糖粉乳を製造する方法が提案されている。しかしながら、乳脂肪と乳たんぱくとを混合して賦形剤を添加して乾燥を行う煩雑な工程が必要である上、加熱等の影響も受けるため、本来の乳とは風味が変質しているという欠点がある。
【０００７】
さらに、特許第２９６３８７０号においては、乳成分と乳脂肪または植物脂肪よりなる乳糖含有率が少ない乳代替成分を含有させて、商業的に加熱殺菌をしてなる缶コーヒーまたは缶紅茶飲料等となし、ホットベンダー等の加温状態で保存した場合の内容物のｐＨの低下を抑制し、酸味が強くなることを防止した乳風味飲料を得る方法が提案されているが、殊に乳代替成分としてとらえた場合、飲料となす前に個別の乳成分と脂肪を混合し、乳化させても本来の乳の風味にはなり得ないという欠点を有し、さらに耐熱菌に対する抗菌目的以外および以上に本乳代替成分の乳化の安定を図るため、食品添加物である乳化剤を耐熱菌に対する抗菌目的以外および以上に添加せざるを得ず、本来の乳とは違った性状のものとなる、という欠点を有している。
【０００８】
【課題が解決するための手段】
上記目的を達成するために、本発明は、請求項１に記載するように、獣乳を限外濾過膜処理により非加熱濃縮してなる飲料添加用濃縮乳であって、乳たんぱく成分の含有量が３．０重量％〜１５．０重量％の範囲内であり、乳脂肪分の含有量が３．７重量％〜１８．５重量％の範囲内であり、乳糖成分の含有量が０．５重量％以下であり、乳脂肪の乳化分散性を測定するコロイド粒度分布のメジアン径が、０．５μｍ〜１．８μｍの範囲内であり、乳の加熱変性度を測定する波長４２０ｎｍの光の透過率が、４５％〜６０％の範囲内であることを特徴とする飲料添加用濃縮乳を提供する。
【０００９】
このように、獣乳を限外濾過膜処理により脱乳糖処理する方法等は提案されているが、限外濾過膜処理により獣乳を非加熱濃縮し、これを飲料添加用として用いる点に関する方法の提案はない。
【００１０】
また、乳代替物を添加して乳風味飲料とする提案はあるが、乳風味飲料を得るために、事前に耐熱菌に対する抗菌目的以外および以上に本乳代替成分の乳化の安定を図るため、耐熱菌に対する抗菌目的以外および以上の食品添加物である乳化剤または安定剤を添加することが必要であることに加え、さらに均質化処理を行うという煩雑な乳化工程を経る必要があり、さらに本来の乳風味が得られないという欠点を有している。
【００１１】
【発明が解決しようとする課題】
本発明は、飲料に添加する乳原料として乳化剤または安定剤を添加して、さらに均質化処理を行うと言う煩雑な乳化工程を経る事なく乳化安定性の良好な、かつ生乳本来の風味を有する飲料添加用濃縮乳の提供およびこの濃縮乳を用いた乳風味飲料の提供を主目的とする。
【００１２】
【課題を解決するための手段】
上記目的を達成するために、本発明は、請求項１に記載するように、獣乳を限外濾過膜処理により濃縮してなる飲料添加用濃縮乳であって、乳たんぱく成分の含有量が、３．０重量％〜１５．０重量％の範囲内であり、乳脂肪分の含有量が、３．７重量％〜１８．５重量％の範囲内であることを特徴とする飲料添加用濃縮乳を提供する。
【００１３】
本発明は、飲料添加用濃縮乳中の乳たんぱく成分、および乳脂肪分の含有量を上記範囲内まで濃縮した飲料添加用濃縮乳であって、獣乳を限外濾過膜処理することにより、加熱変性をすることなく、加熱臭のない生の風味を生かした飲料添加用の濃縮乳とすることが可能となるのである。また、乳糖成分の含有量を上記の範囲内にすることにより、無糖飲料向けの添加用濃縮乳とすることが可能であり、糖尿病患者向けおよび乳糖不耐症患者向けの脱乳糖飲料を調整することが可能となる。さらに、コロイド粒度分布のメジアン径が、上記範囲内であることにより、生乳と同レベルの乳化性とすることができるため、これを飲料に添加する際に事前に食品添加物である乳化剤や安定剤の添加して均質化処理を行うという煩雑な乳化工程が不必要となる。さらにまた、飲料添加用濃縮乳の波長４２０ｎｍの光の透過率を上記範囲内とすることにより、乳たんぱくの加熱変性度を生乳と同レベルとすることが可能であり、加熱変性による風味の変化の少ない生乳の風味を生かした飲料添加用濃縮乳とすることが可能となる。
【００１６】
上記請求項１または請求項２に記載された発明においては、請求項３に記載するように、上記限外濾過膜処理に使用する限外濾過膜の分画分子量が３０００〜１０００００の範囲内であることが好ましい。限外濾過膜処理における、限外濾過膜の分画分子量を上記範囲とすることにより、飲料添加用濃縮乳中の必要な成分の量を調整することが可能となるからである。
【００１８】
本発明は、請求項４に記載するように、請求項１または請求項２に記載の飲料添加用濃縮乳を飲料に添加してなることを特徴とする乳風味飲料を提供する。
【００１９】
本発明において、請求項１または請求項２に記載の飲料添加用濃縮乳を、飲料に添加することにより、飲料添加用乳原料として乳化剤または安定剤を添加して、さらに均質化処理を行うと言う煩雑な乳化工程を経る事なく、乳化安定性の良好な生乳の風味を添加した乳風味飲料を提供することが可能である。
【００２０】
また、本乳風味飲料を商業的に加熱殺菌をしてなる缶飲料、ＰＥＴ飲料を製造する場合は、耐熱菌に対する抗菌目的で一般的にショ糖脂肪酸エステル等の乳化剤が適宜添加されるのが通常であるが、本発明の飲料添加用濃縮乳は、乳化安定性に優れた生乳と同様に乳化安定性に優れており、特に耐熱菌に対する抗菌目的以外および以上の乳化剤、そして安定剤等を添加することなく、また、特に抗菌目的の乳化剤を添加しなくても生乳を添加した乳風味飲料と同様の風味を有した乳化安定性に優れた加熱殺菌した缶飲料、ＰＥＴ飲料を製造する事も可能である。
【００２１】
上記請求項３に記載された発明においては、請求項４に記載するように、上記飲料がコーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料であることが好ましい。コーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料の飲料本来の風味を損なうことがなく、生乳本来の風味をさらに添加した乳風味飲料とすることが可能となるからである。
【００２２】
本発明は、請求項５に記載するように、請求項１に記載の飲料添加用濃縮乳を無糖飲料に添加してなることを特徴とする無糖乳風味飲料を提供する。
【００２３】
本発明において、請求項１に記載の飲料添加用濃縮乳を無糖飲料に添加することにより、事前に耐熱菌に対する抗菌目的以外に本乳代替成分の乳化の安定を図るための乳化剤や安定剤を用いることなく生乳の風味を添加することができ、かつ無糖である乳風味飲料を提供することが可能である。
【００２４】
上記請求項５に記載された発明においては、請求項６に記載するように、上記無糖飲料がコーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料であることが好ましい。コーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料の飲料本来の風味を損なうことがなく、無糖であり、かつ生乳本来の風味をさらに添加した無糖乳風味飲料とすることが可能となるからである。
【００２５】
【発明の実施の形態】
本発明は、飲料添加用濃縮乳およびそれを用いた乳風味飲料に関するものである。以下、これらについて説明する。
【００２６】
Ａ．飲料添加用濃縮乳
本発明の飲料添加用濃縮乳は、獣乳を限外濾過膜処理により濃縮し、飲料添加用濃縮乳の全量中に、乳たんぱく成分および乳脂肪分を所定の重量の範囲内で含有されていることを特徴とするものである。
【００２７】
以下、このような本発明の飲料添加用濃縮乳を構成する各要素についてそれぞれ説明する。
【００２８】
１．獣乳
本発明に使用される獣乳は、一般に獣乳と称される乳であれば使用可能であり、特に限定されるものではない。具体的には、獣乳として牛、山羊、羊等の乳が知られており、本発明においては、特に牛の乳、すなわち牛乳を用いることが好ましい。一般的に、飲料添加用の乳製品の原料として、牛乳が使用されており、風味、味などの面からも需要が高いからである。
【００２９】
２．限外濾過膜処理
本発明においては、上述した獣乳を限外濾過膜処理する点に特徴を有する。このような本発明における限外濾過膜処理について図１を参照して説明する。図１は本発明に用いられる限外濾過膜処理装置を示すものである。このような限外濾過膜処理装置においては、まず原料タンク１に、原料となる獣乳を投入する。ここで、原料タンク１は冷却タンク２により冷却され、一定の温度に保たれている。次に、投入された獣乳は、原料タンク１から限外濾過膜処理部３へ運ばれる。この限外濾過膜処理部３内には、限外濾過膜が設置されており、限外濾過膜を通過する液体と、通過しない液体に分離される。この限外濾過膜を通過した、乳糖や水等の低分子の物質からなる液体は、透過液タンク４へ集められ回収される。また、限外濾過膜を通過しなかった乳たんぱく成分や乳脂肪成分等の高分子の物質を含む液体は、再び原料タンク１へ運ばれる。ここで、透析用注加水タンク５から原料タンク１中に、水を適量加えながら、いわゆる透析処理をすることにより、限外濾過膜処理部３における低分子物質の除去、即ち飲料添加用濃縮乳の乳糖除去が、効率よく行われる。本発明における飲料添加用濃縮乳は、最終的に原料タンク１において回収される。
【００３０】
このように、獣乳を限外濾過膜処理することにより、濃縮をすることが可能であり、加熱変性をすることなく、生乳の風味を生かした飲料添加用濃縮乳とすることが可能となるのである。
【００３１】
本発明において、上述の限外濾過膜処理装置における、限外濾過膜の分画分子量が３０００〜１０００００、特に１００００〜５００００の範囲内であることが好ましい。限外濾過膜処理における、限外濾過膜の分画分子量を上記範囲とすることにより、獣乳から濾過する成分、すなわち乳糖や灰分等の分子量、および飲料添加用濃縮乳中に必要な成分、すなわち乳たんぱくや乳脂肪の含有量等を効率よく調整することが可能となるからである。
【００３２】
また、限外濾過膜の材質は親水性膜と疎水性膜の２種類に大別され、特に限定されるものではないが、乳脂肪との親和性があり、限外濾過膜の目詰まりを生じる可能性がある疎水性のポリスルフォン膜を使用するより、乳脂肪との親和性の少ない親水性のポリアクリルニトリル膜を使用することが好ましい。
【００３３】
さらに、限外濾過膜の形状としては、特に限定されるものではないが、平膜状のものより効率的に濾過面積がとれる中空糸状のものが好適である。
【００３４】
３．飲料添加用濃縮乳
次に、本発明の飲料添加用濃縮乳の成分および特性について説明をする。
【００３５】
（成分）
本発明の飲料添加用濃縮乳中においては、乳たんぱく成分の含有量が、３．０重量％〜１５．０重量％、特に８．０重量％〜１４．０重量％の範囲内であり、乳脂肪分の含有量が、３．７重量％〜１８．５重量％、特に９．８重量％〜１７．３重量％の範囲内であることが好ましい。乳たんぱく成分および乳脂肪分の含有量を上記範囲内とすることによって、本発明の飲料添加用濃縮乳を飲料に添加する量を適量とすることが可能となり、添加した飲料に生乳本来の風味やこくを付与することが可能となるからである。
【００３６】
また、本発明における飲料添加用濃縮乳中の乳糖成分の含有量が、０．５重量％以下、中でも０．３重量％以下の範囲内であることが好ましい。乳糖成分の含有量を上記の範囲以下にすることにより、飲料添加用濃縮乳を無糖飲料に使用することが可能となり、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの飲料に本発明の濃縮乳を添加することが可能となるからである。
【００３７】
本発明においては、上記各成分の含有量の測定値は、一般的に食品分析に使用される方法により測定した。具体的には、乳たんぱくはケールダール測定法、乳糖は高速液体クロマトグラフィー測定法、さらに乳脂肪はレーゼゴットリーブ測定法による測定値とした。
【００３８】
（特性）
本発明の飲料添加用濃縮乳においては、コロイド粒度分布のメジアン径が
０．５μｍ〜１．８μｍ、中でも０．５μｍ〜１．３μｍの範囲内であることが好ましい。コロイド粒度分布のメジアン径とは、乳化性を測定する方法であり、上記範囲内であることにより、乳化性が生乳と同レベルであるため、これを飲料に添加する際に食品添加物である乳化剤や安定剤の添加が不必要となるからである。本発明においては、コロイド粒度分布のメジアン径の測定値は、適宜、水により希釈したものをレーザー回析式粒度分布測定装置である島津製作所株式会社製造販売のＳＡＬＤ−３００Ｖ．Ｍｏ２にて測定した数値を使用した。
【００３９】
また本発明においては、飲料添加用濃縮乳の波長４２０ｎｍの光の透過率が、４５％〜６０％、特に５０％〜５５％の範囲内であることが好ましい。加熱による乳たんぱく成分の変性度を測定する方法として、波長４２０ｎｍの光の透過率の測定が挙げられる。この値は加熱による変性により上昇することが知られているが、本発明における飲料添加用濃縮乳の波長４２０ｎｍの光の透過率を、生乳と同レベルの上記範囲内とすることにより、加熱変性による風味の変化の少ない生乳の風味を生かした飲料添加用濃縮乳とすることが可能となるからである。本発明における波長４２０ｎｍの光の透過率の測定値は、未変性ホエイたんぱく量を相対的に示す方法である、ホエイたんぱく指数測定法（日本薬学会編、乳製品試験法注解）に準拠した測定値を使用した。
【００４０】
本発明においては、乳化性等を上記の範囲内にする目的により、限外濾過膜による濃縮処理工程の後、飲料添加用濃縮液の均質化処理を行ってもよい。特に限定されるものではないが均質化処理とは、限外濾過処理された濃縮液を細いスリットを１００〜２００ｋｇ／ｃｍ２の圧力をかけて通過させ、濃縮液中の油分を細かく分断することにより、水分と油分を均質化し、乳化する工程である。
【００４１】
Ｂ．乳風味飲料
本発明における乳風味飲料は、上述した飲料添加用濃縮乳を飲料に添加してなることを特徴とする乳風味飲料である。以下、このような乳風味飲料について説明する。
【００４２】
従来の乳風味飲料においては、添加する飲料添加用濃縮乳が、加熱変性により生乳本来の風味が変化したものであった。また、飲料添加用濃縮乳を飲料に添加するに際しては、事前に乳化の安定性を確保させるために、食品添加物である乳化剤または安定剤を添加し、さらに均質化処理を行うと言う煩雑な乳化工程を経る必要があった。したがって、従来は生乳本来の風味を添加した乳風味飲料とすることができず、また消費者にとってあまり好まれない食品添加物を添加する必要があった。
【００４３】
本発明においては、飲料に上述の飲料添加用濃縮乳を添加することによって、乳化剤や安定剤を用いることなく生乳の風味を添加した乳風味飲料を提供することが可能となる。
【００４４】
このような本発明の乳風味飲料に使用される飲料は、一般に乳風味飲料とされ得る飲料であれば、特に限定されるものではなく、このような飲料に対して上述した飲料添加用濃縮乳を添加することにより本発明の乳風味飲料とされるものである。
【００４５】
なお、本乳風味飲料を商業的に加熱殺菌をしてなる缶飲料、ＰＥＴ飲料を製造する場合は、耐熱菌に対する抗菌目的で一般的にショ糖脂肪酸エステル等の乳化剤が適宜添加されるのが通常であるが、本発明の飲料添加用濃縮乳は、乳化安定性に優れた生乳と同様に乳化安定性に優れており、特に耐熱菌に対する抗菌目的以外および以上の乳化剤、そして安定剤等を添加することなく、また、特に抗菌目的の乳化剤を添加しなくても生乳を添加した乳風味飲料と同様の風味を有した乳化安定性に優れた加熱殺菌した缶飲料、ＰＥＴ飲料を製造する事も可能であり、これらも本発明の乳風味飲料とされるものである。
【００４６】
ここで、飲料に対する飲料添加用濃縮乳の添加量は、特に限定されるものではなく、さらに嗜好性に応じて全脂粉乳およびまたは脱脂粉乳とともに添加使用しても良いが、本発明の濃縮乳を使用する場合は、乳風味飲料全量中１重量％〜２０重量％の範囲内、特に３重量％〜１５重量％の範囲内が好ましい。
【００４７】
特に本発明においては、飲料としてコーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料を用いることが好ましい。コーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料は、一般に乳風味飲料として好まれるものであり、かつこれらの飲料に上述した飲料添加用濃縮乳を添加することにより、飲料本来の風味を損なうことがなく、乳化剤や安定剤を用いることなく、生乳本来の風味をさらに添加した乳風味飲料とすることができるからである。
【００４８】
Ｃ．無糖乳風味飲料
本発明における無糖乳風味飲料は、上述の飲料添加用濃縮乳中の乳糖成分の含有量が、０．５重量％以下であり、好ましくは０．３重量％以下である飲料添加用濃縮乳を無糖飲料に添加することを特徴とするものである。以下、このような無糖乳風味飲料について説明する。
【００４９】
本発明の無糖乳風味飲料に用いられる無糖飲料は、一般に糖の含まれていない飲料であれば、特に限定されるものではない。この無糖飲料に、上述の脱乳糖乳の飲料添加用濃縮乳を添加することによって、乳化剤や安定剤を用いることなく生乳の風味を添加した無糖乳風味飲料を提供することが可能となる。また、無糖であることから、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能となる。さらに、特に限定されるものではないが、カロリーがないアスパルテームや、ステビア等の甘味料またはエリスリトール等の低カロリーの糖アルコール類を使用することにより、甘味のある無糖乳風味飲料とすることも可能である。
【００５０】
なお、本発明の無糖乳風味飲料における無糖飲料への飲料添加用濃縮乳の添加割合は、上記乳風味飲料の場合と同様である。
【００５１】
また、本発明においては、無糖飲料が、コーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料であることが好ましい。コーヒー飲料、紅茶飲料、ココア飲料または抹茶飲料は、一般に乳風味飲料として好まれるものであり、かつ飲料本来の風味を損なうことがなく、さらに乳化剤や安定剤を用いることなく生乳本来の風味をさらに添加した無糖乳風味飲料とすることができるからである。
【００５２】
なお、本発明は、上記実施形態に限定されるものではない。上記実施形態は例示であり、本発明の特許請求の範囲に記載された技術的思想と実質的に同一な構成を有し、同様な作用効果を奏するものは、いかなるものであっても本発明の技術的範囲に包含される。
【００５３】
【実施例】
以下に実施例を示し、本発明をさらに説明する。
【００５４】
［実施例１：獣乳の限外濾過膜濃縮処理］
親水性のポリアクリルニトリル膜で分画分子量１３０００の限外濾過膜装置（旭化成工業（株）製ＡＣＰ１０５０）にて乳タンパク３．２重量％、乳脂肪３．６重量％および乳糖４．７重量％で加熱変性度測定値（４２０ｎｍ％Ｔ測定値）が５０．３％およびメジアン径が１．１５０μｍである均質処理生乳を通液循環し、循環液に注水加水しながら透析処理を行って低分子物質である水、乳糖を除去した。ついで、残存する高分子物質である乳タンパクおよび乳脂肪の濃縮を目的とした回分濃縮処理を行ない。最終的に乳タンパク１２．８重量％、乳脂肪１６．１重量％および乳糖０．３重量％に濃縮され、加熱変性度測定値（４２０ｎｍ％Ｔ測定値）が５２．４％である非加熱濃縮された飲料添加用濃縮乳を得た。なお、得られた本濃縮乳のメジアン径は１．５９２μｍであったが、さらに乳化性を良くするため、乳化剤および安定剤を添加しないで１００Ｋｇ／ｃｍ２にて均質化処理を行い、メジアン径は０．８４７μｍである乳化性の良好な飲料添加用濃縮乳を得た。得られた濃縮乳の風味は限外濾過膜濃縮処理前の生乳本来の風味を有するものであった。
【００５５】
［比較例１：獣乳の減圧加熱濃縮処理］
実施例１で使用したものと同等の生乳を減圧下で液温６０℃にて１／３程度まで濃縮し、乳タンパク９．５重量％、乳脂肪１０．６重量％および乳糖１４．１重量％に濃縮され、加熱変性度測定値（４２０ｎｍ％Ｔ測定値）が８５．０％、メジアン径が２．１８５μｍで、さらに１００Ｋｇ／ｃｍ２にて均質化処理を行い、メジアン径は１．３５９μｍとした減圧加熱濃縮乳を得た。得られた濃縮乳の風味は加熱濃縮前の生乳に加熱臭が附加された差異のある風味を有するものであった。
【００５６】
［比較例２：乳タンパクと乳脂肪との混合乳化処理］
トータルミルクプロテイン（原産国ハンガリー）９重量％、生クリーム２３重量％、乳化剤ショ糖脂肪酸エステル（三菱化学フーズ（株）製Ｓ−１１７０）０．６重量％、安定剤カラギーナン０．０３重量％、および水６７．３７重量％とを７０℃にて溶解混合し、１５０Ｋｇ／ｃｍ２にて均質化処理を行い、メジアン径が１．８６３μｍの濃縮乳代替物を得た。得られた代替物の乳タンパクは７．９重量％、乳脂肪は１０．９重量％および乳糖０．５重量％であったが、生乳の風味とは明らかに異質なものであった。
【００５７】
［実施例２：加糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに温水５９重量％を加え、加糖タイプ乳風味コーヒー飲料となした。得られた加糖タイプ乳風味コーヒー飲料は、生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであった。
【００５８】
［実施例３：無糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに温水６５重量％を加え、無糖タイプ乳風味コーヒー飲料となした。得られた無糖タイプ乳風味コーヒー飲料は、生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであり、しかも乳糖含有量が０．０３重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであった。
【００５９】
［実施例４：高甘味料添加無糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらにステビア０．００３重量％および温水６４．９９７重量％を加え、高甘味料添加無糖タイプ乳風味コーヒー飲料となした。得られた高甘味料添加無糖タイプ乳風味コーヒー飲料は、甘味を感じるとともに生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであり、しかも乳糖含有量が０．０３重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであった。
【００６０】
［実施例５：加糖タイプ乳風味紅茶飲料］
紅茶葉からの熱湯抽出液２５重量％と砂糖６重量％に実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに温水５９重量％を加え、加糖タイプ乳風味紅茶飲料となした。得られた加糖タイプ乳風味紅茶飲料は、生乳本来の風味と紅茶風味の調和がある嗜好的に優れたものであった。
【００６１】
［実施例６：加糖タイプ乳風味ココア飲料］
ココアバターの含有量が１２％であるココア粉１重量％と砂糖９重量％に実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに温水８０重量％を加え、加糖タイプ乳風味ココア飲料となした。得られた加糖タイプ乳風味ココア飲料は、生乳本来の風味とココア風味の調和がある嗜好的に優れたものであった。
【００６２】
［実施例７：加糖タイプ乳風味抹茶飲料］
抹茶３重量％と砂糖８重量％に実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに温水７９重量％を加え、加糖タイプ乳風味抹茶飲料となした。得られた加糖タイプ乳風味抹茶飲料は、生乳本来の風味と抹茶風味の調和がある嗜好的に優れたものであった。
【００６３】
［比較例３：加糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に比較例１にて試作した減圧加熱濃縮乳１０重量％を添加し、さらに温水５９重量％を加え、加糖タイプ乳風味コーヒー飲料となした。得られた加糖タイプ乳風味コーヒー飲料は、コーヒー風味に生乳本来の風味と加熱臭が附加された風味を感じるものであった。
【００６４】
［比較例４：無糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と比較例１にて試作した減圧加熱濃縮乳１０重量％を添加し、さらに温水６５重量部を加え、無糖タイプ乳風味コーヒー飲料となしたが、得られた無糖タイプ乳風味コーヒー飲料は、乳糖含有量が１．４１重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが不適なものであった。
【００６５】
［比較例５：加糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に比較例２にて試作した濃縮乳代替物１０重量％を添加し、さらに温水５９重量％を加え、加糖タイプ乳風味コーヒー飲料となした。得られた加糖タイプ乳風味コーヒー飲料は、生乳本来の風味とは異質の風味であり、コーヒー風味とは調和の取れない風味のものであった。
【００６６】
［比較例６：無糖タイプ乳風味コーヒー飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と比較例２にて試作した濃縮乳代替物１０重量％を添加し、さらに温水６５重量部を加え、無糖タイプ乳風味コーヒー飲料となしたが、得られた無糖タイプ乳風味コーヒー飲料は、乳糖含有量が０．０５重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであったが、生乳本来の風味とは異質の風味であり、コーヒー風味とは調和の取れない風味のものであった。
【００６７】
［実施例８：加糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水５８．９５重量％を加えて重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して加糖タイプ乳風味コーヒー缶飲料となした。得られた加糖タイプ乳風味コーヒー缶飲料は、生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであった。
【００６８】
［実施例９：無糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水６４．９５重量％を加えて重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して無糖タイプ乳風味コーヒー缶飲料となした。得られた無糖タイプ乳風味コーヒー缶飲料は、生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであり、しかも乳糖含有量が０．０３重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであった。
【００６９】
［実施例１０：高甘味料添加無糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と実施例１にて試作した飲料添加用濃縮乳１０重量％を添加し、さらにステビア０．００３重量％、耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水６４．９９４重量％を加え、高甘味料添加無糖タイプ乳風味コーヒー缶飲料となした。得られた高甘味料添加無糖タイプ乳風味コーヒー缶飲料は、甘味を感じるとともに生乳本来の風味とコーヒー風味の調和がある嗜好的に優れたものであり、しかも乳糖含有量が０．０３重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであった。
【００７０】
［比較例７：加糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に比較例１にて試作した減圧加熱濃縮乳１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水５８．９５重量％を加えて重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して加糖タイプ乳風味コーヒー缶飲料となした。得られた加糖タイプ乳風味コーヒー缶飲料は、コーヒー風味に生乳本来の風味と加熱臭が附加された風味を感じるものであった。
【００７１】
［比較例８：無糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と比較例１にて試作した減圧加熱濃縮乳１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水６４．９５重量部を加え、重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して無糖タイプ乳風味コーヒー缶飲料となしたが、得られた無糖タイプ乳風味コーヒー缶飲料は、乳糖含有量が１．４１重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが不適なものであった。
【００７２】
［比較例９：加糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と砂糖６重量％に比較例２にて試作した濃縮乳代替物１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水５８．９５重量部を加え、重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して加糖タイプ乳風味コーヒー缶飲料となした。得られた加糖タイプ乳風味コーヒー缶飲料は、生乳本来の風味とは異質の風味であり、コーヒー風味とは調和の取れない風味のものであった。
【００７３】
［比較例１０：無糖タイプ乳風味コーヒー缶飲料］
焙煎し、粉砕したコーヒー豆を熱湯により抽出したコーヒー抽出液２５重量％と比較例２にて試作した濃縮乳代替物１０重量％を添加し、さらに耐熱菌に対する抗菌目的のためショ糖脂肪酸エステル（三菱化学フーズ（株）Ｐ―１６７０）０．０５重量％および温水６４．９５重量部を加え、重曹にてｐＨ７．２に調整後、缶に充填し、レトルト殺菌して無糖タイプ乳風味コーヒー缶飲料となしたが、得られた無糖タイプ乳風味コーヒー缶飲料は、乳糖含有量が０．０５重量％であるため、乳糖成分を摂取することのできない、糖尿病患者向けおよび乳糖不耐症患者向けの無糖乳風味飲料とすることが可能なものであったが、生乳本来の風味とは異質の風味であり、コーヒー風味とは調和の取れない風味のものであった。
【００７４】
【発明の効果】
本発明によれば、獣乳を限外濾過膜処理により非加熱濃縮することにより、飲料添加用乳原料として乳化剤または安定剤を添加して、さらに均質化処理を行うと言う煩雑な乳化工程を経る事なく乳化安定性の良好な、かつ生乳本来の風味を有する飲料添加用濃縮乳にすることができるという効果を奏する。
【図面の簡単な説明】
【図１】本発明に用いられる限外濾過膜処理装置の一例を示す概略図である。
【符号の説明】
１…原液タンク
２…冷却タンク
３…限外濾過膜処理部
４…透過液タンク
５…透析用注加水タンク[0001]
BACKGROUND OF THE INVENTION
The present invention relates to concentrated milk for beverage addition that makes use of the raw flavor of animal milk used by subjecting animal milk to ultrafiltration membrane treatment and concentration without heating, and a milk flavored beverage using the same. .
[0002]
[Prior art]
Conventionally, when producing concentrated milk by concentrating animal milk such as cows, goats, sheep, etc., concentration treatment has been generally performed by heating under reduced pressure, but in recent years, low molecular weight has been achieved by ultrafiltration membrane treatment. There is known a method for producing a lactose-free milk from which water and lactose are removed, and a protein component and a milk fat which are macromolecules are concentrated without heating. For example, in Japanese Patent No. 3130842, by using ultrafiltration membrane treatment and adjusting the lactose content to 1.5 to 4% as a raw material of fresh cheese, an increase in acidity during storage of fresh cheese, flavor and It has been proposed to prevent deterioration of quality and improve storage stability.
[0003]
In JP-A-61-293341, by treating milk with an ultrafiltration membrane, the content of lactose is reduced to less than 10% of the solid content, and lactose is replaced with fructose and aspartame. It has been proposed to produce milk preparations suitable for diabetics or lactose intolerant patients.
[0004]
Furthermore, in Japanese Patent Application Laid-Open No. 06-054648, raw animal milk is treated directly or skim milk with ultrafiltration membrane treatment or reverse osmosis membrane treatment to give 25 to 44% milk fat and 2.5 to 20 milk protein. It has been proposed to obtain a low-fat cream that is easy to whip and not easily lose its shape.
[0005]
However, these are certainly concentrated milks obtained by ultrafiltration membrane treatment, but no proposal has been made to use them as concentrated milk for beverage addition to be added to beverages.
[0006]
On the other hand, in Japanese Patent Application Laid-Open No. 09-252723, lactose is not contained at 2% or more, and milk fat and milk protein are used as main components, for example, milk fat such as fresh cream, butter, butter oil, total milk protein, and casein. A method has been proposed in which milk protein such as whey protein concentrate is mixed, homogenized, O / W emulsified, further added with excipients and dried to produce milk powdered milk powder. However, it requires a complicated process of mixing milk fat and milk protein, adding excipients and drying, and is affected by heating, etc., so the flavor of the original milk is altered. There is a drawback.
[0007]
Furthermore, in Japanese Patent No. 2963870, a canned coffee or canned tea beverage, etc., which is a pasteurized milk component and a milk substitute component having a low lactose content and comprising milk fat or vegetable fat, and is heat-sterilized commercially. A method of obtaining a milk flavored beverage that suppresses the decrease in pH of the contents when stored in a heated state such as a hot bender and prevents the sourness from becoming strong has been proposed. When taken, it has the disadvantage that individual milk ingredients and fats are mixed and emulsified before being made into a beverage, and it cannot be the original milk flavor. In order to stabilize the emulsification of milk substitute ingredients, the emulsifier, which is a food additive, must be added for antibacterial purposes against heat-resistant bacteria and beyond. Possess There.
[0008]
[Means for solving the problems]
In order to achieve the above-mentioned object, the present invention is a concentrated milk for beverage addition obtained by non-heat-concentrating animal milk by ultrafiltration membrane treatment as described in claim 1, comprising milk protein components The amount is in the range of 3.0 wt% to 15.0 wt%, the milk fat content is in the range of 3.7 wt% to 18.5 wt%,The content of the lactose component is 0.5% by weight or less, the median size of the colloidal particle size distribution for measuring the emulsifying dispersibility of milk fat is in the range of 0.5 μm to 1.8 μm, and the degree of heat denaturation of milk The transmittance of the light with a wavelength of 420 nm for measuring is in the range of 45% to 60%Concentrated milk for beverage addition is provided.
[0009]
As described above, a method of demilking sugar from animal milk by ultrafiltration membrane treatment has been proposed, but a method relating to the point of using non-heat-concentrated animal milk by ultrafiltration membrane treatment and using it for beverage addition. There is no suggestion.
[0010]
In addition, there is a proposal to add a milk substitute to make a milk flavored drink, but in order to obtain a milk flavored drink, in order to stabilize the emulsification of this milk substitute component in addition to antibacterial purposes against heat-resistant bacteria in advance and above, In addition to the antibacterial purpose against heat-resistant bacteria and the need to add an emulsifier or stabilizer which is the above food additive, it is necessary to go through a complicated emulsification step of further homogenization treatment, It has the disadvantage that a milk flavor cannot be obtained.
[0011]
[Problems to be solved by the invention]
The present invention adds an emulsifier or stabilizer as a milk raw material to be added to a beverage, and has a good emulsification stability without passing through a complicated emulsification step of performing a homogenization process, and has an original flavor of raw milk. The main purpose is to provide concentrated milk for beverage addition and to provide a milk flavored beverage using this concentrated milk.
[0012]
[Means for Solving the Problems]
In order to achieve the above object, the present invention provides a concentrated milk for beverage addition obtained by concentrating animal milk by ultrafiltration membrane treatment as described in claim 1, wherein the milk protein component content is as follows. 3.0% to 15.0% by weight, and the content of milk fat is in the range of 3.7% to 18.5% by weight. Provide concentrated milk.
[0013]
The present invention is a concentrated milk for beverage addition in which the content of milk protein in the concentrated milk for beverage addition and the content of milk fat is concentrated within the above range, and by subjecting animal milk to ultrafiltration membrane treatment, Thus, it is possible to obtain a concentrated milk for beverage addition that makes use of the raw flavor without heating odor without heat denaturation.In addition, by making the content of the lactose component within the above range, it is possible to obtain a concentrated milk for addition for sugar-free drinks, and adjust the lactose drink for diabetics and lactose intolerant patients It becomes possible to do. Furthermore, since the median diameter of the colloidal particle size distribution is within the above range, emulsification at the same level as raw milk can be achieved. A complicated emulsification step of adding an agent and carrying out a homogenization treatment becomes unnecessary. Furthermore, by setting the light transmittance at a wavelength of 420 nm of the concentrated milk for beverage addition within the above range, the degree of heat denaturation of the milk protein can be made the same level as that of raw milk, and the change in flavor due to heat denaturation. It is possible to obtain a concentrated milk for beverage addition that takes advantage of the flavor of raw milk with little.
[0016]
Claim 1 aboveOr claim 2In the invention described inClaim 3As described above, it is preferable that the molecular weight cutoff of the ultrafiltration membrane used for the ultrafiltration membrane treatment is in the range of 3000 to 100,000. This is because the amount of necessary components in the concentrated milk for beverage addition can be adjusted by setting the molecular weight cutoff of the ultrafiltration membrane in the ultrafiltration membrane treatment within the above range.
[0018]
The present inventionClaim 4As described in claim 1,Or claim 2The milk flavor drink characterized by adding the concentrated milk for drink addition as described in above to a drink is provided.
[0019]
In the present invention, claim 1Or claim 2Emulsification without passing through the complicated emulsification process of adding an emulsifier or stabilizer as a beverage addition milk raw material and further homogenizing treatment by adding the concentrated milk for beverage addition described in It is possible to provide a milk-flavored beverage to which a flavor of raw milk with good stability is added.
[0020]
In addition, when producing canned beverages and PET beverages obtained by commercially heat-sterilizing the milk flavored beverage, an emulsifier such as a sucrose fatty acid ester is generally appropriately added for antibacterial purposes against heat-resistant bacteria. Usually, the concentrated milk for beverage addition of the present invention has excellent emulsification stability in the same way as raw milk excellent in emulsification stability. To produce heat-sterilized can beverages and PET beverages that have the same flavor as milk flavored beverages to which raw milk has been added without the addition of an antibacterial purpose emulsifier, and that have excellent emulsification stability. Is also possible.
[0021]
the aboveClaim 3In the invention described inClaim 4As described above, the beverage is preferably a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage. This is because the original flavor of coffee beverages, tea beverages, cocoa beverages or matcha tea beverages is not impaired, and a milk flavor beverage to which the original flavor of raw milk is further added can be obtained.
[0022]
The present inventionClaim 5As described inClaim 1A sugar-free milk-flavored beverage characterized by comprising the concentrated milk for beverage addition described in (1) added to a sugar-free beverage.
[0023]
In the present invention,Claim 1The flavor of raw milk without using an emulsifier or stabilizer for stabilizing the emulsification of this milk substitute component in addition to the antibacterial purpose against heat-resistant bacteria beforehand by adding the concentrated milk for beverage addition described in 1. Can be added, and it is possible to provide a milk-flavored beverage that is sugar-free.
[0024]
the aboveClaim 5In the invention described inClaim 6As described above, the sugar-free beverage is preferably a coffee beverage, a tea beverage, a cocoa beverage, or a matcha beverage. Because it does not impair the original flavor of coffee, tea beverage, cocoa beverage or matcha tea beverage, it is sugar-free, and it can be made into a sugar-free milk flavored beverage further added with the original flavor of raw milk. is there.
[0025]
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates to concentrated milk for beverage addition and a milk flavored beverage using the same. Hereinafter, these will be described.
[0026]
A. Concentrated milk for beverage addition
Concentrated milk for beverage addition of the present invention is obtained by concentrating animal milk by ultrafiltration membrane treatment, and containing milk protein components and milk fat content within a predetermined weight range in the total amount of concentrated milk for beverage addition. It is characterized by being.
[0027]
Hereinafter, each element constituting the concentrated milk for beverage addition of the present invention will be described.
[0028]
1. Animal milk
The animal milk used in the present invention can be used as long as it is generally called animal milk, and is not particularly limited. Specifically, milk such as cows, goats and sheep is known as animal milk. In the present invention, it is particularly preferable to use cow milk, that is, milk. This is because, in general, milk is used as a raw material for dairy products for beverage addition, and demand is high in terms of flavor and taste.
[0029]
2. Ultrafiltration membrane treatment
The present invention is characterized in that the above-described animal milk is subjected to ultrafiltration membrane treatment. Such ultrafiltration membrane treatment in the present invention will be described with reference to FIG. FIG. 1 shows an ultrafiltration membrane processing apparatus used in the present invention. In such an ultrafiltration membrane treatment apparatus, first, animal milk as a raw material is put into the raw material tank 1. Here, the raw material tank 1 is cooled by the
[0030]
In this way, it is possible to concentrate the animal milk by subjecting it to ultrafiltration membrane treatment, and it is possible to obtain a concentrated milk for beverage addition utilizing the flavor of raw milk without heat denaturation. It is.
[0031]
In the present invention, the molecular weight cut-off of the ultrafiltration membrane in the ultrafiltration membrane treatment apparatus described above is preferably in the range of 3000 to 100,000, particularly 10,000 to 50,000. In the ultrafiltration membrane treatment, by setting the molecular weight cut off of the ultrafiltration membrane within the above range, components to be filtered from animal milk, that is, molecular weights such as lactose and ash, and components necessary for concentrated milk for beverage addition, That is, it is possible to efficiently adjust the content of milk protein and milk fat.
[0032]
In addition, the material of the ultrafiltration membrane is roughly classified into two types, a hydrophilic membrane and a hydrophobic membrane, and is not particularly limited, but has an affinity for milk fat and can clog the ultrafiltration membrane. It is preferable to use a hydrophilic polyacrylonitrile membrane having a low affinity for milk fat, rather than using a hydrophobic polysulfone membrane that may occur.
[0033]
Furthermore, the shape of the ultrafiltration membrane is not particularly limited, but a hollow fiber shape that can efficiently take a filtration area is preferable to a flat membrane shape.
[0034]
3. Concentrated milk for beverage addition
Next, components and characteristics of the concentrated milk for beverage addition of the present invention will be described.
[0035]
(component)
In the concentrated milk for beverage addition of the present invention, the content of the milk protein component is in the range of 3.0 wt% to 15.0 wt%, particularly 8.0 wt% to 14.0 wt%, It is preferable that the content of milk fat is in the range of 3.7% to 18.5% by weight, particularly 9.8% to 17.3% by weight. By setting the content of the milk protein component and the milk fat content within the above range, the amount of the concentrated milk for beverage addition of the present invention added to the beverage can be made appropriate, and the original flavor of raw milk is added to the added beverage. It is because it becomes possible to give a body.
[0036]
Moreover, it is preferable that content of the lactose component in the concentrated milk for drink addition in this invention exists in the range of 0.5 weight% or less, especially 0.3 weight% or less. By making the content of the lactose component below the above range, the concentrated milk for beverage addition can be used for a sugar-free beverage and the lactose component cannot be ingested, for diabetics and lactose intolerant patients It is because it becomes possible to add the concentrated milk of this invention to the drink for.
[0037]
In this invention, the measured value of content of each said component was measured by the method generally used for food analysis. Specifically, milk protein was measured by the Kjeldahl measurement method, lactose was measured by the high performance liquid chromatography measurement method, and milk fat was measured by the Rosette Gottlieb measurement method.
[0038]
(Characteristic)
In the concentrated milk for beverage addition of the present invention, the median diameter of the colloidal particle size distribution is
It is preferably in the range of 0.5 μm to 1.8 μm, particularly 0.5 μm to 1.3 μm. The median size of the colloidal particle size distribution is a method for measuring emulsifiability, and because it is within the above range, the emulsifiability is at the same level as raw milk, so it is a food additive when added to beverages This is because it is unnecessary to add an emulsifier or a stabilizer. In the present invention, the measured value of the median diameter of the colloidal particle size distribution is appropriately measured by SALD-300V. Manufactured and sold by Shimadzu Corporation, which is a laser diffraction type particle size distribution measuring device. The numerical value measured by Mo2 was used.
[0039]
Moreover, in this invention, it is preferable that the transmittance | permeability of the light of wavelength 420nm of the concentrated milk for drink additions exists in the range of 45%-60%, especially 50%-55%. As a method for measuring the degree of denaturation of milk protein components by heating, measurement of the transmittance of light having a wavelength of 420 nm can be mentioned. This value is known to increase due to denaturation by heating, but by setting the light transmittance of the concentrated milk for beverage addition in the present invention at a wavelength of 420 nm within the above-mentioned range, which is the same level as raw milk, This is because it is possible to obtain a concentrated milk for beverage addition that makes use of the flavor of raw milk with little change in flavor due to the above. The measured value of light transmittance at a wavelength of 420 nm in the present invention is a method based on the whey protein index measurement method (edited by the Japan Pharmaceutical Association, dairy product test method), which is a method for relatively indicating the amount of unmodified whey protein. The value was used.
[0040]
In the present invention, for the purpose of bringing the emulsifiability and the like into the above range, the beverage addition concentrate may be homogenized after the concentration treatment step using an ultrafiltration membrane. Although it is not particularly limited, the homogenization treatment means that the concentrated solution subjected to ultrafiltration treatment has a thin slit of 100 to 200 kg / cm.2This is a step of homogenizing and emulsifying water and oil by passing the oil under pressure and finely dividing the oil in the concentrate.
[0041]
B. Milk flavored beverage
The milk flavor drink in this invention is a milk flavor drink characterized by adding the concentrated milk for drink addition mentioned above to a drink. Hereinafter, such a milk flavored beverage will be described.
[0042]
In the conventional milk flavored beverage, the concentrated milk for beverage addition is one in which the original flavor of raw milk is changed by heat denaturation. In addition, when adding concentrated milk for beverage addition to beverages, it is complicated to add an emulsifier or stabilizer that is a food additive and to perform homogenization in order to ensure the stability of emulsification in advance. It was necessary to go through an emulsification process. Therefore, conventionally, it has not been possible to obtain a milk flavored beverage to which the original flavor of raw milk has been added, and it has been necessary to add food additives that are less preferred by consumers.
[0043]
In this invention, it becomes possible to provide the milk flavor drink which added the flavor of raw milk, without using an emulsifier and a stabilizer by adding the above-mentioned concentrated milk for drink addition to a drink.
[0044]
The beverage used in the milk flavored beverage of the present invention is not particularly limited as long as it is generally a beverage that can be made into a milk flavored beverage, and the concentrated milk for beverage addition described above for such a beverage. Is added to the milk flavored beverage of the present invention.
[0045]
In addition, when producing canned beverages and PET beverages that are commercially heat-sterilized from this milk flavored beverage, an emulsifier such as sucrose fatty acid ester is generally added as appropriate for antibacterial purposes against heat-resistant bacteria. Usually, the concentrated milk for beverage addition of the present invention is excellent in emulsification stability like raw milk excellent in emulsification stability, particularly for antibacterial purposes against heat-resistant bacteria and the above emulsifiers, stabilizers, etc. To produce heat-sterilized can beverages and PET beverages with excellent emulsification stability having the same flavor as milk-flavored beverages added with raw milk without addition of an antibacterial-purpose emulsifier. These are also considered to be the milk flavored beverages of the present invention.
[0046]
Here, the addition amount of the concentrated milk for beverage addition to the beverage is not particularly limited, and may be added and used together with whole milk powder and / or skim milk depending on palatability, but the concentrated milk of the present invention. Is preferably in the range of 1% to 20% by weight, particularly in the range of 3% to 15% by weight, based on the total amount of the milk flavored beverage.
[0047]
Particularly in the present invention, it is preferable to use a coffee beverage, a tea beverage, a cocoa beverage or a matcha beverage as a beverage. Coffee beverages, tea beverages, cocoa beverages or matcha tea beverages are generally preferred as milk flavored beverages, and adding the above-mentioned concentrated milk for beverage addition to these beverages may impair the original beverage flavor. This is because a milk flavored beverage to which the original flavor of raw milk is further added can be obtained without using an emulsifier or a stabilizer.
[0048]
C. Unsweetened milk flavored beverage
The sugar-free milk flavored beverage in the present invention has a lactose component content in the concentrated milk for beverage addition described above of 0.5% by weight or less, preferably 0.3% by weight or less. Is added to a sugar-free beverage. Hereinafter, such a sugar-free milk flavored beverage will be described.
[0049]
The sugar-free beverage used in the sugar-free milk flavored beverage of the present invention is not particularly limited as long as it is generally a beverage that does not contain sugar. By adding the concentrated milk for beverage addition of the above-mentioned non-lactated milk to this sugar-free drink, it becomes possible to provide a sugar-free milk flavor drink to which the flavor of raw milk is added without using an emulsifier or a stabilizer. . Moreover, since it is sugar-free, it becomes possible to set it as the sugar-free milk flavor drink for diabetics and lactose intolerant patients who cannot take in a lactose component. Furthermore, although not particularly limited, a sweet sugar-free milk flavored beverage can be obtained by using aspartame without calories, sweeteners such as stevia, or low-calorie sugar alcohols such as erythritol. Is possible.
[0050]
In addition, the addition ratio of the concentrated milk for beverage addition to the sugar-free beverage in the sugar-free milk flavored beverage of the present invention is the same as in the case of the milk flavored beverage.
[0051]
Moreover, in this invention, it is preferable that a sugar-free drink is a coffee drink, a tea drink, a cocoa drink, or a matcha drink. Coffee beverages, tea beverages, cocoa beverages or matcha tea beverages are generally preferred as milk flavored beverages and do not impair the original flavor of the beverage, and further improve the original flavor of raw milk without using emulsifiers and stabilizers. It is because it can be set as the added sugar-free milk flavor drink.
[0052]
The present invention is not limited to the above embodiment. The above-described embodiment is an exemplification, and the present invention has any configuration that has substantially the same configuration as the technical idea described in the claims of the present invention and that exhibits the same effects. Are included in the technical scope.
[0053]
【Example】
The following examples further illustrate the invention.
[0054]
[Example 1: Ultrafiltration membrane concentration treatment of animal milk]
Milk protein 3.2% by weight, milk fat 3.6% by weight and lactose 4.7% by weight using an ultrafiltration membrane device (ACP1050 manufactured by Asahi Kasei Kogyo Co., Ltd.) having a hydrophilic polyacrylonitrile membrane and a molecular weight cut off of 13,000. The homogenized raw milk with a heat denaturation measurement value (420 nm% T measurement value) of 50.3% and a median diameter of 1.150 μm is circulated through the dialysis treatment and the dialysis treatment is performed while pouring water into the circulating fluid. The molecular substances water and lactose were removed. Next, a batch concentration process is performed for the purpose of concentrating the remaining high-molecular substances milk protein and milk fat. Finally, the protein is concentrated to 12.8% by weight of milk protein, 16.1% by weight of milk fat and 0.3% by weight of lactose, and the heat denaturation measurement (420 nm% T measurement) is 52.4%. Concentrated milk for beverage addition was obtained. The median diameter of the obtained concentrated milk was 1.592 μm, but in order to further improve emulsifiability, 100 kg / cm without adding an emulsifier and a stabilizer.2To obtain a concentrated milk for beverage addition with good emulsifiability having a median diameter of 0.847 μm. The flavor of the obtained concentrated milk had the original flavor of raw milk before the ultrafiltration membrane concentration treatment.
[0055]
[Comparative Example 1: Concentration treatment of animal milk under reduced pressure]
Raw milk equivalent to that used in Example 1 was concentrated to about 1/3 at a liquid temperature of 60 ° C. under reduced pressure, 9.5% by weight of milk protein, 10.6% by weight of milk fat and 14.1% by weight of lactose. %, The heat denaturation measurement (420 nm% T measurement) is 85.0%, the median diameter is 2.185 μm, and further 100 kg / cm.2To obtain a concentrated milk heated under reduced pressure and having a median diameter of 1.359 μm. The flavor of the obtained concentrated milk had a different flavor in which a heated odor was added to raw milk before heating and concentration.
[0056]
[Comparative Example 2: Mixed emulsification treatment of milk protein and milk fat]
Total milk protein (country of origin) 9% by weight, fresh cream 23% by weight, emulsifier sucrose fatty acid ester (S-1170 manufactured by Mitsubishi Chemical Foods Co., Ltd.) 0.6% by weight, stabilizer carrageenan 0.03% by weight, And 67.37% by weight of water were dissolved and mixed at 70 ° C., and 150 kg / cm.2The concentrated milk substitute having a median diameter of 1.863 μm was obtained. Although the milk protein of the obtained substitute was 7.9 wt%, milk fat was 10.9 wt% and lactose was 0.5 wt%, the flavor of raw milk was clearly different.
[0057]
[Example 2: Sweetened type milk flavored coffee beverage]
10% by weight of concentrated milk for beverage addition prepared in Example 1 was added to 25% by weight of coffee extract obtained by extracting roasted and ground coffee beans with hot water and 6% by weight of sugar, and 59% by weight of hot water was further added. In addition, it became a sweetened milk flavored coffee drink. The obtained sweetened milk flavored coffee beverage was excellent in taste with harmony between the original flavor of raw milk and the coffee flavor.
[0058]
[Example 3: Sugar-free milk flavor coffee drink]
Add 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk for beverage addition made as a prototype in Example 1, and then add 65% by weight of hot water. It became milk flavor coffee drink. The obtained sugar-free milk flavored coffee beverage is excellent in taste with harmony between the original flavor of raw milk and coffee flavor, and since the lactose content is 0.03% by weight, the lactose component is ingested. It was possible to make a sugar-free milk flavored drink for diabetics and lactose intolerant patients that could not be done.
[0059]
[Example 4: Sugar-free milk flavor coffee drink with high sweetener]
25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk for beverage addition prepared in Example 1 were added, and 0.003% by weight of stevia and 64. 997% by weight was added to obtain a sugar-free milk flavored coffee beverage with a high sweetener added. The obtained high-sweetener-added sugar-free milk flavored coffee beverage has a sweet taste and is excellent in taste with harmony between the original flavor of raw milk and coffee flavor, and the lactose content is 0.03% by weight. Therefore, it was possible to obtain a sugar-free milk-flavored drink for diabetic patients and lactose intolerant patients who cannot take the lactose component.
[0060]
[Example 5: Sweetened type milk flavored tea beverage]
10% by weight of concentrated milk for beverage addition prepared in Example 1 was added to 25% by weight of hot water extract from black tea leaves and 6% by weight of sugar, and 59% by weight of warm water was further added. I did it. The obtained sweetened type milk flavored black tea beverage was excellent in taste with harmony between the original flavor of raw milk and the tea flavor.
[0061]
[Example 6: Sweetened type milk flavored cocoa beverage]
Add 10% by weight of concentrated milk for beverage addition made in Example 1 to 1% by weight of cocoa powder with a cocoa butter content of 12% and 9% by weight of sugar, and then add 80% by weight of hot water, Milk flavored cocoa drink. The obtained sweetened type milk flavored cocoa beverage was excellent in taste with harmony between the original flavor of raw milk and the cocoa flavor.
[0062]
[Example 7: Sweetened type milk flavored matcha beverage]
10% by weight of concentrated milk for beverage addition prepared in Example 1 was added to 3% by weight of matcha and 8% by weight of sugar, and 79% by weight of warm water was further added to obtain a sweetened milk flavored matcha drink. The obtained sweetened type milk flavored matcha beverage was excellent in taste with harmony between the original flavor of raw milk and the matcha flavor.
[0063]
[Comparative Example 3: Sweetened type milk flavored coffee beverage]
Roasted and crushed coffee beans extracted with hot water 25% by weight of coffee extract and 6% by weight of sugar, 10% by weight of concentrated concentrated milk under reduced pressure as prepared in Comparative Example 1, and 59% by weight of hot water It became a sweetened milk flavored coffee drink. The obtained sweetened type milk flavored coffee beverage felt a flavor in which the original flavor of raw milk and a heated odor were added to the coffee flavor.
[0064]
[Comparative Example 4: Sugar-free milk flavored coffee beverage]
Add 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk under reduced pressure and heat produced in Comparative Example 1, and then add 65 parts by weight of hot water to add sugar-free milk. Although it became a flavored coffee beverage, the sugar-free type milk flavored coffee beverage obtained had a lactose content of 1.41% by weight, so that it cannot intake the lactose component, for diabetics and lactose intolerance It was inappropriate to make sugar-free milk flavored drinks for patients.
[0065]
[Comparative Example 5: Sweetened type milk flavored coffee beverage]
10% by weight of the concentrated milk substitute prepared in Comparative Example 2 was added to 25% by weight of coffee extract obtained by extracting roasted and ground coffee beans with hot water and 6% by weight of sugar, and 59% by weight of hot water was further added. It became a sweetened milk flavored coffee drink. The obtained sweetened milk flavored coffee beverage had a flavor that was different from the original flavor of raw milk, and had a flavor that was not in harmony with the coffee flavor.
[0066]
[Comparative Example 6: Sugar-free type milk flavored coffee beverage]
Add 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk substitute prepared in Comparative Example 2, and then add 65 parts by weight of warm water. Although it became a flavored coffee beverage, the obtained sugar-free milk flavored coffee beverage has a lactose content of 0.05% by weight, so it cannot be ingested with a lactose component, and is intended for diabetics and lactose intolerance Although it was possible to make a sugar-free milk flavored drink for patients, it had a flavor that was different from the original flavor of raw milk and a flavor that could not be harmonized with the coffee flavor.
[0067]
[Example 8: Sugared type milk flavored coffee can beverage]
10% by weight of concentrated milk for beverage addition prepared in Example 1 was added to 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 6% by weight of sugar. Therefore, 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 58.95% by weight of warm water were added to adjust the pH to 7.2 with sodium bicarbonate, filled into cans, and sterilized by retort. It became a sweetened milk flavored coffee can beverage. The obtained sweetened type milk flavored coffee can beverage was excellent in taste with harmony between the original flavor of raw milk and the coffee flavor.
[0068]
[Example 9: Sugar-free milk flavored coffee can beverage]
25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk for beverage addition prepared in Example 1 and sucrose fatty acid for antibacterial purposes against heat-resistant bacteria Ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) 0.05% by weight and warm water 64.95% by weight, adjusted to pH 7.2 with sodium bicarbonate, filled into cans, sterilized by retort, and sugar-free milk It became a flavored coffee can beverage. The obtained sugar-free type milk flavored coffee can beverage is excellent in taste with harmony between the original flavor of raw milk and coffee flavor, and the lactose content is 0.03% by weight. It was possible to make a sugar-free milk flavored drink for diabetics and lactose intolerant patients that could not be ingested.
[0069]
[Example 10: Sugar-free milk flavored coffee can beverage with high sweetener added]
25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk for beverage addition prepared in Example 1 were further added. For antibacterial purposes, 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 64.994% by weight of warm water were added to make a sugar-free milk-flavored coffee can drink with a high sweetener. The resulting high-sweetener-added sugar-free milk-flavored coffee can beverage has a sweet taste and is excellent in taste with harmony between the original flavor of raw milk and the coffee flavor, and the lactose content is 0.03 wt. %, It was possible to obtain a sugar-free milk flavored drink for diabetics and lactose intolerant patients who cannot take the lactose component.
[0070]
[Comparative Example 7: Sugared type milk flavored coffee can beverage]
Roasted and crushed coffee beans extracted with hot water 25% by weight of coffee extract and 6% by weight of sugar 10% by weight of concentrated concentrated milk prepared in Comparative Example 1 and added for antibacterial purposes against heat-resistant bacteria Therefore, 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 58.95% by weight of warm water were added to adjust the pH to 7.2 with baking soda, filled into cans, and sterilized by retort. It became a sweetened milk flavored coffee can beverage. The obtained sweetened type milk flavored coffee can beverage had a flavor in which the original flavor of raw milk and a heated odor were added to the coffee flavor.
[0071]
[Comparative Example 8: Sugar-free type milk flavored coffee can beverage]
Add 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of reduced-pressure heat-concentrated milk prototyped in Comparative Example 1, and sucrose fatty acid ester for antibacterial purposes against heat-resistant bacteria (Mitsubishi Chemical Foods Co., Ltd. P-1670) 0.05% by weight and 64.95 parts by weight of warm water were added, adjusted to pH 7.2 with sodium bicarbonate, filled into cans, sterilized by retort, and sugar-free milk flavor Although it became a coffee can beverage, the sugar-free type milk flavored coffee can beverage obtained has a lactose content of 1.41% by weight, so it cannot be ingested with lactose components, and is intended for diabetics and lactose intolerant It was unsuitable to make a sugar-free milk-flavored drink for patients with illness.
[0072]
[Comparative Example 9: Sweetened type milk flavored coffee can beverage]
Roasted and crushed coffee beans extracted with hot water 25% by weight of coffee extract and sugar 6% by weight, 10% by weight of the concentrated milk substitute made in Comparative Example 2 was added. Therefore, 0.05% by weight of sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. P-1670) and 58.95 parts by weight of warm water were added, adjusted to pH 7.2 with sodium bicarbonate, filled into cans, and sterilized by retort. It became a sweetened milk flavored coffee can beverage. The obtained sweetened milk flavored coffee can beverage had a flavor that was different from the original flavor of raw milk, and a flavor that was not in harmony with the coffee flavor.
[0073]
[Comparative Example 10: Sugar-free milk flavored coffee can beverage]
Add 25% by weight of coffee extract obtained by extracting roasted and crushed coffee beans with hot water and 10% by weight of concentrated milk substitute prepared in Comparative Example 2, and sucrose fatty acid ester for antibacterial purposes against heat-resistant bacteria (Mitsubishi Chemical Foods Co., Ltd. P-1670) 0.05% by weight and 64.95 parts by weight of warm water were added, adjusted to pH 7.2 with sodium bicarbonate, filled into cans, sterilized by retort, and sugar-free milk flavor Although it became a coffee can beverage, the sugar-free type milk flavored coffee can beverage obtained has a lactose content of 0.05% by weight, so it cannot be ingested with lactose components, and is intended for diabetics and lactose intolerant. Although it was possible to make a sugar-free milk flavored drink for patients with asthma, it had a flavor that was different from the original flavor of raw milk and a flavor that was not in harmony with the coffee flavor.
[0074]
【The invention's effect】
According to the present invention, a complicated emulsification process is performed in which animal milk is concentrated by non-heating by ultrafiltration membrane treatment to add an emulsifier or stabilizer as a milk material for beverage addition and further homogenize. There is an effect that the concentrated milk for beverage addition having good emulsification stability and having the original flavor of raw milk can be obtained without passing.
[Brief description of the drawings]
FIG. 1 is a schematic view showing an example of an ultrafiltration membrane treatment apparatus used in the present invention.
[Explanation of symbols]
1 ... Stock solution tank
2 ... Cooling tank
3 ... Ultrafiltration membrane processing section
4 ... Permeate tank
5 ... Drying water tank
Claims (6)
３０００〜１０００００の範囲内であることを特徴とする請求項１に記載の飲料添加用濃縮乳。2. The concentrated milk for beverage addition according to claim 1, wherein a fractional molecular weight of the ultrafiltration membrane used for the ultrafiltration membrane treatment is within a range of 3000 to 100,000.
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| JP5191669B2 (en) | 2006-03-31 | 2013-05-08 | 株式会社ポッカコーポレーション | Cream composition |
| JP4831747B2 (en) * | 2006-07-31 | 2011-12-07 | 株式会社日清煉乳 | Concentrated dairy product and method for producing the same |
| US20080160134A1 (en) * | 2006-12-27 | 2008-07-03 | Jamie Allen Hestekin | Method Of Producing Concentrated Liquid Dairy Products |
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