JP5156528B2 - Beverage in airtight container with high foam retention - Google Patents

Description

The present invention, foam is generated by shaking the container with a beverage in a sealed container, foam can be retained for 5 minutes or more even if the container is opened after shaking, a cappuccino-like foam that is visually foamed, That is, the present invention relates to a beverage having high foam retention and a method for producing the same.

  Conventionally, coffee such as cappuccino, milk shakes, shake drinks, and matcha tea are known as foamed beverages that can be enjoyed with a visually smooth texture.

A method for producing a hermetically sealed beverage having these characteristics has been studied and reported. That is, in a beverage that suppresses foaming during the manufacturing process and is filled in a sealed container after heat sterilization, a stable foam can be formed by shaking the container, and a method for producing the foamable beverage and its Beverages are disclosed (Patent Documents 1 to 8).
However, these prior arts have been focused on the foaming property, and there is nothing that satisfies the foam retention.

In addition, these prior arts have not been specially studied for maintaining the foam for a long time, and have not been studied for temperature. That is, nothing is described about a beverage having both excellent foaming properties and long-term foam retention properties, whether iced or hot.

In addition, as described below, in the case of organically combining with a container having a recapping function and drinking a beverage in a sealed container divided into several times or taking time, drink the container each time. As for beverages having both excellent foaming properties and long-term foam retention, these prior arts disclose nothing.

On the other hand, in a sealed container beverage, a container having a recapping function has appeared, and it is often consumed over several minutes rather than finishing drinking all at once. In particular, with regard to a container having a recapping function, a large-diameter cap having a diameter of 38 mm or more has appeared, and the content liquid itself can be seen as it is from the drinking mouth. By combining the container with this recapping function and a foamable beverage, and experiencing a beverage that can enjoy a texture that is visually smooth and mouthfeel, the palatability can be enhanced more than ever before, It is also considered satisfactory.
JP 59-224673 A JP-A-60-87775 Japanese Patent Laid-Open No. 04-30746 JP-A-10-295339 Japanese Patent Laid-Open No. 11-56244 JP 2000-14319 A JP 2000-60507 A JP 2000-157232 A

The present invention is excellent in foaming property in a temperature range of 4 to 60 ° C., which is a drinking temperature range for beverages in a sealed container, and the foam is maintained without disappearing in a short time, and enjoys the foam visually and as a texture. An object of the present invention is to provide a hermetically sealed beverage with a high foam-retaining property and a stable quality.

As a result of investigations from various directions, the present inventors have found for the first time that foam is retained by selection of raw materials and these new formulations, and this foam retention is maintained for a long time. In addition, it has been found for the first time that this property is exhibited in a wide temperature range, whether it is hot or iced. Furthermore, it was also confirmed that the foaming property was not inferior to the prior art.

That is, the present invention was finally completed as a result of further research based on these useful new findings;
In the invention according to claim 1, the beverage having high foam retention is 0.6% by weight or more of milk-derived protein, 0.2% by weight or more of animal-derived fat and / or vegetable-derived fat. And an emulsifier having a total HLB of 14 or more.
The invention according to claim 2 is the beverage having high foam retention according to claim 1, wherein the emulsifier is contained in an amount of 0.2% by weight or more, and the protein content (% by weight) and the emulsifier content (weight) of the milk. %) Is 0.12 to 0.49.
Invention of Claim 3 is a drink with high foam retention property of any one of Claims 1-2, The protein derived from the milk is skim milk powder as a main component, The ratio is a drink. It is characterized by containing 2.8% by weight or more in the total amount.
The invention according to claim 4 is characterized in that in the beverage having high foam retention according to any one of claims 1 to 3, the foam does not disappear for more than 5 minutes by shaking the container.
The invention according to claim 5 is characterized in that in the beverage with high foam retention according to claim 4, the foam does not disappear for 5 minutes or more even in a beverage in a temperature range of 4 ° C to 60 ° C.

The invention described in claim 6 is characterized in that, in the beverage having high foam retention according to any one of claims 1 to 5, the sealed container has a recapping function.
The invention described in claim 7 is characterized in that, in the beverage having a high foam retention property according to claim 6, the diameter of the cap of the sealed container having the recapping function is a caliber of 38 mm or more.

  In the invention according to claim 8, in the production of a sealed container-containing beverage having foaming properties, 0.6% by weight or more of milk-derived protein, 0.0% of animal-derived fat and / or vegetable-derived fat is provided. The present invention relates to a method for producing a beverage having high foam retention, characterized by containing an emulsifier containing 2% by weight or more and having a total HLB of 14 or more.

  According to the present invention, in a temperature range of 4 to 60 ° C., which is a drinking temperature zone for beverages in a hermetically sealed container, the foam is excellent in foaming property, and the foam does not disappear in a short time, and the foam is visually and textured. It is possible to provide a hermetically sealed beverage with a highly stable foam holding property that can be enjoyed. Further, by using a container that can be recapped, it is possible to cause foaming many times and continue to maintain the foam. Therefore, a novel combination with a container having a recapping function also brings about a new and outstanding effect that has never been achieved before.

  Hereinafter, an embodiment embodying a sealed container-containing beverage with high foam retention according to the present invention will be described in detail.

  Examples of the beverage in a sealed container with high foam retention according to the present invention include milk beverages such as coffee milk beverages, milk tea, milk cocoa, milk matcha, milk shakes, strawberry milk, and banana milk. It is done. The beverage of the present invention is a beverage in which bubbles are formed on the surface of the beverage liquid by shaking the container. For example, a cappuccino foam is formed in the upper layer portion and the lower layer portion is liquid.

  Milk-derived protein used in the present invention refers to the entire protein present in the milk component, but as the milk component, skim milk powder alone or skim milk powder or whole milk powder or a combination of both is used. Can be used. In addition, condensed milk, skim milk, concentrated milk, skim concentrated milk, partially skimmed milk, fresh cream, butter and the like may be blended as appropriate. Of these milk components, nonfat dry milk is particularly preferable, and the proportion thereof is preferably 2.8% by weight or more based on the total amount of beverage. The milk component is blended in such an amount that the milk-derived protein in the total amount of the beverage is 0.6% by weight or more, preferably 0.65% by weight or more and 1.3% by weight or less. When the protein derived from milk is less than 0.6% by weight, the foam is difficult to persist. Moreover, even if there is too much protein derived from milk, it becomes difficult to maintain foam.

As animal- and plant-derived fats used in the present invention, animal-derived fats and / or plant-derived fats are used. For example, fats derived from milk such as cow milk and whole powdered milk can be cited as fats derived from animals, and palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, sesame oil, Examples include rice oil, olive oil, cottonseed oil, linseed oil, tung oil, and cocoon oil. Moreover, you may use the processing fats and oils which processed these, such as hydrogenation, fractionation, and transesterification. Further, the amount of these animal / plant derived fats is added in an amount of 0.2% by weight or more, preferably more than 0.2% by weight and 0.8% by weight or less. When the fat derived from animals or plants is less than 0.2% by weight, the expected flavor is lacking, and when it is more than 0.8% by weight, foamability and foam retention are deteriorated.

  The emulsifier used in the present invention is not particularly limited as long as it is usually used for food. Specific examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. Can be mentioned. Specific examples of the glycerin fatty acid ester include polyglycerin ester, monoglyceride, and diglycerin monofatty acid ester. These may be contained alone or in combination of two or more.

  Furthermore, those having an HLB value of 14 or more of these single or mixed emulsifiers are used. The HLB value represents the balance between the properties of the emulsifier molecules that are easy to adjust to oil and the properties that are easy to adjust to water. A substance that does not have a hydrophilic group is HLB = 0, and it does not have a lipophilic group and has only a hydrophilic group. A value obtained by equally dividing a substance having HLB = 20 is shown. The higher the hydrophilicity compared to the lipophilicity, the larger the HLB value, and the easier it is to dissolve in water. In the opposite case, the emulsifier becomes less soluble in water. The HLB value of the emulsifier mixed in two or more types is a weighted average of the HLB values of each emulsifier. The emulsifier is added in an amount of 0.2 to 0.4% by weight, preferably 0.29 to 0.34% by weight, based on the total amount of beverage. When the added amount of the emulsifier is lower than 0.2% by weight, the desired foaming property cannot be sufficiently obtained in the product, and when it exceeds 0.4% by weight, the flavor is affected, which is not preferable. . Moreover, it is preferable that palmitic acid contains 80% or more as a fatty acid composition of the emulsifier to be used.

  When milk-derived protein and emulsifier have a product of milk-derived protein content (% by weight) and emulsifier content (% by weight) of 0.12 to 0.49, preferably 0.19 to 0.44, foam The retention of is increased. When it deviates from this value, the foam retainability is not sufficient, the foam may disappear in a short time, and tends to be unsuitable as a product.

In addition, in milk-derived protein and an emulsifier, it has the process of mixing these, and after mixing, it homogenizes. As a homogenizing method, a normal atmospheric homogenizer, a high pressure homogenizer homogenizing at a high pressure of 15 MPa or more, preferably 15 to 50 MPa, a homogenizer having a high shearing force, or the like can be used. The beverage in a sealed container with high foam retention in the present invention, depending on the type of beverage, a raw liquid such as coffee, tea, cocoa, matcha tea, fruit juice or the like is mixed alone, and a milk component is blended to contain the milk beverage. There is no particular limitation as long as it can be. Examples of the raw material liquid include an extract of each raw material, a solution of dried powder, and a squeezed liquid.

Furthermore, as long as the flavor of the beverage is not impaired, sweeteners such as sucrose, glucose, fructose, xylose, fructose dextrose liquid sugar, sugar alcohol, artificial sweeteners, and milk protein precipitates are produced by heat sterilization. Although it will not specifically limit if it can prevent, For example, baking soda is used suitably. You may mix | blend a pH adjuster, a stabilizer, a sour agent, antioxidant, a fragrance | flavor, etc.

The stabilizer is not particularly limited as long as the quality can be stabilized by functions such as stabilization of emulsification and thickening, for example, starch, cellulose, carrageenan, gum arabic, guar gum, xanthan gum, locust bean gum, Polysaccharides of plant origin such as gellan gum, pectin, pullulan and their derivatives are preferably used.

Since the content liquid is filled in an airtight container, it is preferable to sterilize. As sterilization methods, ultra high temperature sterilization (UHT sterilization) or high temperature short time sterilization (HTST sterilization) to sterilize the content liquid itself and filling the container The retort sterilization etc. which are sterilized after carrying out can be used.

In addition, as the quality of the content liquid is maintained, the content liquid can be prevented from oxidative deterioration by blending and filling in a degassed water or inert gas atmosphere.

As the sealed container in the present invention, cans (aluminum, steel), bottles (glass), PET bottles, and full-open containers can be used. However, a container having a recapping function is desirable, and the contents liquid can be easily visually confirmed. A cap having a large diameter of 38 mm or more is preferable. By having a recapping function, it is possible to shake the container to an appropriate degree of satisfaction when foaming is less or when foaming is desired, or when creamy foam is desired. The foam can be adjusted as appropriate.

The beverage in an airtight container with high foam retention in the present invention, when drunk, is shaken by hand for a time, for example, for 10 seconds to 1 minute, so that the surface of the beverage is dense with excellent foamability. And it becomes the drink which has the foam excellent in shape retainability, and can enjoy it visually and as a texture. Furthermore, the beverage can be drunk either iced or hot.

To produce a foam-retaining beverage according to the present invention, milk components in an amount such that the protein derived from milk in the total amount of the beverage is 0.6% by weight or more, and the fat derived from animals and plants is 0.2% by weight or more, and Animal / vegetable fat, emulsifier with total HLB of 14 or more, and if desired, stabilizers are dissolved sequentially (or simultaneously), and the resulting solution is a normal homogenizer or a high pressure homogenizer under conditions of 15 MPa or more. To homogenize.

The obtained homogenized liquid is added to the raw material liquid, and finally gauged up so as to be a fixed amount to obtain a preparation liquid. Further, the preparation liquid may be homogenized with the homogenizer. Further, it is possible to homogenize at the stage of the preparation liquid without being homogenized at the stage of the solution. Examples of the raw material liquid include an extract of each raw material, a solution of dry powder, and those obtained by adding sucrose and other auxiliary materials to these.

For example, in the case of coffee, after adding sucrose to a coffee extract and dissolving it, sodium bicarbonate is added to adjust the pH, and this can be used as a raw material liquid.

After heating up the obtained preparation liquid to 80-95 degreeC, it fills with the container which has a recapping function, and it sterilizes in accordance with a conventional method, and obtains the coffee drink with an airtight container with high foam retention property.

The beverage according to the present invention not only has a high foaming property as compared with the comparative example, but also has a high foam retention property, and after foaming and standing at room temperature for 5 minutes, the rate of decrease in the volume of the foamed part is only 1 About 5%, about 5 to 10% even in the case of ice, and about 10 to 18% even in the case of hot, and has a remarkable effect that the foam retention is high.

Moreover, even after standing at room temperature for a long time of 10 minutes, the decrease rate of the volume of the foam portion is only about 1 to 5%, about 5 to 18% even in the case of ice, and about 5 to 18% even in the case of hot. And the remarkable effect that foam retainability is high is produced. Such a high retention of foam even after being left for 10 minutes is an unprecedented and extremely remarkable effect.

Therefore, the present invention also provides a method for maintaining foam for a long time or a method for suppressing or preventing a decrease in the volume of the foam portion in a sealed container-containing beverage having foaming properties.

Next, although the said embodiment is demonstrated more concretely, giving each Example, This invention is not limited to these.

Example 1
After the roasted coffee beans were pulverized, extraction was performed with hot water at 95 ° C. for about 40 minutes with about 9 times the amount of coffee beans. The extracted liquid was passed through a metal mesh (80 mesh) and then supplied to a cooling plate and kept at 20 ° C. or lower. The obtained liquid (hereinafter referred to as coffee extract) had a soluble solid content of Bx3.00 and an extraction rate of 28%. This coffee extract was weighed so that the amount of roasted beans used per 1000 ml was 54 g. To this extract, 50 g of sucrose was added and completely dissolved, and then 1.25 g of sodium bicarbonate was added so that the pH of the prepared solution was 6.5.

Next, with respect to the total amount of beverage, 23 g of skimmed milk powder and 9.5 g of whole milk powder in which the milk-derived protein content of 0.98% by weight is dissolved in 300 g of water at 60 ° C. Emulsified vegetable oil and fat derived from rapeseed in an amount of 0.2% by weight, 3.5 g of sucrose fatty acid ester (HLB16) in an amount of 0.34% by weight as an emulsifier, and thickening polysaccharide as a stabilizer 0.6 g was dissolved sequentially. The solution was added to the coffee extract and gauged up to a final volume of 1000 ml.

The mixture was homogenized with a high-pressure homogenizer under the condition of 15 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a recap function with a cap diameter of 38 mm, and retort sterilized (123.5 ° C., 26 F ₀ = 45) for a minute, and the desired coffee beverage in a sealed container with high foam retention was obtained.
The coffee beverage has a milk-derived protein content of 0.98% by weight, animal and vegetable fats of 0.47% by weight, an emulsifier content of 0.34% by weight, and a milk-derived protein content (% by weight). ) And the emulsifier content (% by weight) is 0.33.

(Comparative Example 1)
50 g of sucrose was added to the weighed coffee extract described in Example 1 and completely dissolved, and then 1.25 g of sodium bicarbonate was added so that the pH of the prepared solution was 6.5. An amount of 0.03% by weight as emulsifier is added to 40 g of skim milk powder in which the amount of protein derived from milk as a milk component is 1.31% by weight dissolved in 300 g of water at 60 ° C. A sugar fatty acid ester (HLB16) 0.3 g, an egg white peptide 0.8 g as a foaming agent, and a thickening polysaccharide 0.6 g as a stabilizer were sequentially dissolved. The solution was added to the coffee extract and gauged up to a final volume of 1000 ml.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 15 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a recap function, and retort sterilized (123.5 ° C., 26 minutes, F ₀ = 45 ) To obtain a foamable coffee beverage in a sealed container to which egg white peptide was added as a foaming agent.
The coffee beverage has a milk-derived protein content of 1.31% by weight, an animal / plant-derived fat content of 0.04% by weight, an emulsifier content of 0.03% by weight, and a milk-derived protein content (% by weight). ) And the emulsifier content (% by weight) is 0.04.

(Comparative Example 2)
50 g of sucrose was added to the weighed coffee extract described in Example 1 and completely dissolved, and then 1.25 g of sodium bicarbonate was added so that the pH of the prepared solution was 6.5. An amount of 0.23% by weight as milk fat is added to 30 g of skim milk powder in which the amount of protein derived from milk as a milk component is 0.98% by weight dissolved in 300 g of water at 60 ° C. 5.14 g of milk fat (cream), 1.71 g of emulsified vegetable oil derived from rapeseed in an amount of 0.08% by weight as vegetable oil, and sucrose fatty acid ester in an amount of 0.34% by weight as an emulsifier ( 3.5 g of HLB11) and 0.6 g of thickening polysaccharide as a stabilizer were sequentially dissolved. The solution was added to the coffee extract and gauged up to a final volume of 1000 ml.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 15 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a recap function, and retort sterilized (123.5 ° C., 26 minutes, F ₀ = 45 ) To obtain a foamable coffee beverage in an airtight container using an emulsifier having a low HLB value of the emulsifier.
The coffee beverage has a milk-derived protein content of 0.98% by weight, animal and vegetable fats of 0.34% by weight, an emulsifier content of 0.34% by weight, and a milk-derived protein content (% by weight). ) And the emulsifier content (% by weight) is 0.33.

(Test Example 1)
Using the foam-contained coffee beverage (Example 1) with high foam retention property produced in Example 1 and the foamed coffee beverage (Comparative Example 1) produced in Comparative Example 1, the following method was used. Measured.

Measurement method: The coffee beverage to be used (hereinafter referred to as sample) was previously set to 4 to 10 ° C., and the test was performed at room temperature (20 to 28 ° C.). Pour 50 ml of the sample into a 100 ml glass graduated cylinder, taking care not to foam, attach a commercially available wrap to the mouth, and by hand 10 times up and down (30 cm width) for 6 seconds so that the liquid does not leak. The mixture was allowed to stand immediately after shaking, and the volume of the foamed portion was measured immediately after standing, 5 minutes later, and 10 minutes later.
The results are shown in Table 1 and FIG.

Immediately after standing as shown in Table 1, the volume of the foam part of Example 1 is 26 ml, the volume of the foam part of Comparative Example 1 is 14 ml, and the volume of the foam part of Example 1 is larger than that of Comparative Example 1. It was revealed that the foaming property was excellent. Further, as shown in FIG. 1, after 5 minutes of standing, the reduced volume of the foam portion of Example 1 was 1 ml, and was hardly reduced. On the other hand, the reduction volume of the foam part of Comparative Example 1 was 4 ml, and the reduction of the foam volume was observed. Furthermore, even after 10 minutes of standing, the reduced volume of the foam part of Example 1 was 2 ml and was hardly reduced, but the reduced volume of the foam part of Comparative Example 1 was 9 ml, which was quite foamy. A decrease was seen. That is, in Example 1, even after 10 minutes of standing, the volume of the foam part is almost the same as that immediately after standing, and it is confirmed that the foam is retained. It became clear that

From the above, it was confirmed that Example 1 was superior in foaming property and foam retention property as compared with Comparative Example 1.

(Test Example 2)
Using the foamed coffee beverage (Example 1) having a high foam retention property produced in Example 1 and the foaming coffee beverage (Comparative Example 2) in the sealed container produced in Comparative Example 2, the following method was used. Measured.

Measurement method: The coffee beverage to be used (hereinafter referred to as sample) was previously set to 4 to 10 ° C. (ice) or 55 to 60 ° C. (hot), and the test was performed at room temperature (20 to 28 ° C.). Pour 50 ml of the sample into a 100 ml glass graduated cylinder, taking care not to foam, attach a commercially available wrap to the mouth, and by hand 10 times up and down (30 cm width) for 6 seconds so that the liquid does not leak. The mixture was allowed to stand immediately after shaking, and the volume of the foamed portion was measured immediately after standing, 5 minutes later, and 10 minutes later.

The results are shown in Table 2 (Ice), Table 3 (Hot), FIG. 2 (Ice), and FIG. 3 (Hot).

When the sample was previously set to 4 to 10 ° C. as shown in Table 2, immediately after standing, the volume of the foam part of Example 1 was 18 ml, and the volume of the foam part of Comparative Example 2 was 18 ml, and no difference was observed. It was. However, as shown in FIG. 2, after 5 minutes of standing, the reduced volume of the foam part of Example 1 was 5 ml, but the reduced volume of the foam part of Comparative Example 2 was 15 ml, and the foam volume was considerably reduced. It was. Furthermore, even after 10 minutes of standing, the reduced volume of the foam portion of Example 1 was smaller than that of Comparative Example 2, and it was revealed that Example 1 was superior in foam retention.

On the other hand, when the sample was previously set to 55 to 60 ° C. as shown in Table 3, immediately after standing, the volume of the foam part of Example 1 was 42 ml, and the volume of the foam part of Comparative Example 2 was 40 ml. I couldn't. However, as shown in FIG. 3, after 5 minutes of standing, the reduced volume of the foam part of Example 1 was 4 ml, but the reduced volume of the foam part of Comparative Example 2 was 10 ml, and the foam volume was considerably reduced. It was. Further, even after 10 minutes of standing, the reduced volume of the foam part of Example 1 was 4 ml, which was unchanged from that after 5 minutes of standing. On the other hand, the reduced volume of the foam part of Comparative Example 2 was 16 ml, and it was confirmed that the volume of the foam part was further reduced. That is, it was revealed that Example 1 was superior in foam retention compared to Comparative Example 2.

Sealed beverages are typically sold on ice or hot. Ice drinking temperature is in the temperature range of 4-10 ° C, and hot drinking temperature is in the temperature range of 55-60 ° C. As a matter of course, the foamability and foam retention must be excellent in the ice temperature range or the hot temperature range. In the above test, it was confirmed that Example 1 had excellent foamability and foam retention in the ice and hot temperature ranges.

(Example 2)
50 g of sucrose was added to the weighed coffee extract described in Example 1 and completely dissolved, and then 1.25 g of sodium bicarbonate was added so that the pH of the prepared solution was 6.5. The amount of the protein content derived from milk as a milk component is 1.01% by weight with respect to the total amount of beverage in 23 g of skim milk powder and 9.5 g of whole milk powder dissolved in 300 g of water at 60 ° C. Emulsified vegetable oil and fat derived from rapeseed in an amount of 29% by weight, 3.5 g of sucrose fatty acid ester (HLB16) in an amount of 0.34% by weight as an emulsifier, and 0.1% of thickening polysaccharide as a stabilizer. 3 g was dissolved sequentially. The solution was added to the coffee extract and gauged up to a final volume of 1000 ml.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 20 MPa, heated to 90 ° C., filled into a 170 ml can having a recap function, and retort sterilized (123.5 ° C., 26 minutes, F ₀ = 45 ) To obtain a coffee beverage in a hermetically sealed container with high foam retention.
The coffee beverage has a milk-derived protein content of 1.01% by weight, animal and vegetable fats of 0.55% by weight, an emulsifier content of 0.34% by weight, and a milk-derived protein content (% by weight). ) And the emulsifier content (% by weight) is 0.34.

(Example 3)
The amount of the protein content derived from milk as a milk component is 1.01% by weight with respect to the total amount of beverage in 23 g of skim milk powder and 9.5 g of whole milk powder dissolved in 300 g of water at 60 ° C. Emulsified vegetable oil and fat derived from rapeseed in an amount of 29% by weight, 3.5 g of sucrose fatty acid ester (HLB16) in an amount of 0.34% by weight as an emulsifier, and 0.1% of thickening polysaccharide as a stabilizer. 6 g and 74 g of sucrose in an amount of 7.1% by weight were sequentially dissolved, and further 0.43% by weight of 4.5 g of matcha tea was added. After this dissolved solution was dispersed with a high-speed stirring mixer, 0.4 g of sodium bicarbonate was added so that the pH of the prepared solution was 7.0, and finally the gauge was increased to 1000 ml to obtain a prepared solution.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 20 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a cap cap diameter of 46 mm, and retort sterilized (123.5 ° C., 26 minutes) , F ₀ = 45) to obtain a green tea milk drink in a hermetically sealed container with high foam retention.
The matcha milk beverage has a milk-derived protein content of 1.01% by weight, an animal / plant-derived fat content of 0.55% by weight, an emulsifier content of 0.34% by weight, and a milk-derived protein content (weight). %) And the emulsifier content (% by weight) is 0.34.

Example 4
The amount of protein content derived from milk as 1.01% by weight as a milk component in the total amount of beverage is dissolved in 23 g of skim milk powder and 9.5 g of whole milk powder dissolved in 300 g of water at 60 ° C., and 0.29 as vegetable oil. Emulsified vegetable oil and fat derived from rapeseed in an amount of% by weight, 3.5 g of sucrose fatty acid ester (HLB16) in an amount of 0.34% by weight as an emulsifier, and 0.6 g of thickening polysaccharide as a stabilizer. And 61.3 g of sucrose in an amount of 5.9% by weight were dissolved in order. Add 0.4g of baking soda to the solution so that the pH of the preparation is 7.0, add 1.0g of banana flavor to 0.1% by weight, and finally increase the gauge to 1000ml. The prepared solution was used as a preparation liquid.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 20 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a recap function, and retort sterilized (123.5 ° C., 26 minutes, F ₀ = 45). A flavored milk beverage (banana flavored milk beverage) in a sealed container with high foam retention was obtained.
The flavored milk beverage has a milk-derived protein content of 1.01% by weight, an animal / plant-derived fat content of 0.55% by weight, an emulsifier content of 0.34% by weight, and a milk-derived protein content ( % By weight) and the emulsifier content (% by weight) are 0.34.

(Comparative Example 3)
In skim milk powder and whole milk powder in which the amount of protein derived from milk as a milk component is 1.01% by weight with 300 g of water at 60 ° C. is 0.29% by weight as vegetable oil. An amount of emulsified vegetable oil derived from rapeseed, an amount of sucrose fatty acid ester (HLB16) of 0.1% by weight as an emulsifier, and 0.6 g and 5.9% by weight of thickening polysaccharide as a stabilizer. 61.3 g of sucrose was dissolved in order. Add 0.4g of baking soda to the solution so that the pH of the preparation is 7.0, add 1.0g of banana flavor to 0.1% by weight, and finally increase the gauge to 1000ml. The prepared solution was used as a preparation liquid.

This mixed solution was homogenized with a high-pressure homogenizer under the condition of 20 MPa, heated to 90 ° C., filled into a 170 ml capacity can with a recap function, and retort sterilized (123.5 ° C., 26 minutes, F ₀ = 45). And a flavored milk beverage (banana flavored milk beverage) in a sealed container having an emulsifier content of less than 0.2% by weight was obtained.
The flavored milk beverage has a milk-derived protein content of 1.01% by weight, an animal / plant-derived fat of 0.55% by weight, an emulsifier content of 0.1% by weight, and a milk-derived protein content ( Weight%) and the emulsifier content (wt%) are 0.1.

(Test Example 3)
Using the coffee beverage (Example 2) in a sealed container with high foam retention property produced in Example 2 and the matcha milk drink (Example 3) in a sealed container with high foam retention property produced in Example 3, It measured by the following method.
The measurement method was the same as in Test Example 1.
The results are shown in Table 4 and FIG.

  Immediately after standing as shown in Table 4, the volume of the foam part of Example 2 was 20 ml, the volume of the foam part of Example 3 was 18 ml, and the matcha milk drink of Example 3 was also started like the coffee drink of Example 2. It became clear that it was excellent in foamability. In addition, as shown in FIG. 4, in both Examples 2 and 3, after 5 minutes of standing, the reduced volume of the foam portion was about 6 ml, which was about 30% less than that immediately after standing, but after 10 minutes of standing, it decreased significantly. It was confirmed that the foam was retained, and as in Example 1, both Examples 2 and 3 were excellent in foam retention.

(Test Example 4)
Flavored milk beverage in a sealed container (banana flavored milk beverage) (Example 4) and a flavored milk beverage in a sealed container (banana flavored milk beverage) produced in Comparative Example 3 with high foam retention in Example 4 Using (Comparative Example 3), the measurement was carried out by the following method.
The measurement method was the same as in Test Example 1.
The results are shown in Table 5 and FIG.

  Immediately after standing as shown in Table 5, the volume of the foam part of Example 4 was 15 ml, the volume of the foam part of Comparative Example 3 was 13 ml, and there was a large difference in the volume of the foam part of Example 4 and Comparative Example 3 There wasn't. However, after 10 minutes of standing as shown in FIG. 5, the reduced volume of the foam part of Example 4 was 5 ml, but the reduced volume of the foam part of Comparative Example 3 was 10 ml, which was a comparative example compared to Example 4. No. 3 was markedly reduced in volume. That is, Example 4 was confirmed to hold foam, and was found to be superior in foam retention compared to Comparative Example 3.

Next, technical ideas that can be grasped from the above-described embodiment and other examples will be described below together with their effects.

(1) In a sealed container-containing beverage having foaming properties, the protein derived from milk is 0.6% by weight or more and the fat derived from animals and / or plants is more than 0.2% by weight, preferably 0.25. A method for producing a beverage with high foam retention, or a method for retaining foam, characterized by comprising an emulsifier having a total HLB of 14 or more while containing at least wt%.

  (2) In the production process of a beverage in a hermetically sealed container having foaming properties, the amount of protein derived from milk is 0.6% by weight or more, and the fat derived from animals and / or plants is more than 0.2% by weight A method for producing a beverage with high foam retention, or a method for retaining foam, characterized in that the milk component and fat are added to a raw material liquid together with an emulsifier having a total HLB of 14 or more.

The reduction | decrease amount of the volume of the foam part after shaking standing in Test Example 1 is shown. The amount of reduction | decrease of the volume of the foam part after stationary shaking using the sample of the ice temperature range in Experiment 2 is shown. The amount of reduction of the volume of the foam part after shaking standing using the sample of the hot temperature range in Test Example 2 is shown. The reduction | decrease amount of the volume of the foam part after shaking standing in Test Example 3 is shown. The amount of reduction | decrease of the volume of the foam part after shaking stationary in Test Example 4 is shown.

Claims (8)

In a sealed container-containing beverage having foaming properties, milk-derived protein is contained in an amount of 0.6% by weight or more, and animal and / or plant-derived fat is contained in an amount of 0.2% by weight or more and 0.8% by weight or less. A beverage having high foam retention, comprising 0.2 to 0.4% by weight of an emulsifier having an HLB of 14 or more.   The beverage with high foam retention according to claim 1, wherein the product of the milk-derived protein content (wt%) and the emulsifier content (wt%) is 0.12 to 0.49. .   The milk-derived protein contains skim milk powder as a main component, and the proportion thereof is 2.8% by weight or more based on the total amount of the beverage. The beverage with high foam retention according to claim 1 or 2, .   The beverage having high foam retention according to any one of claims 1 to 3, wherein the foam does not disappear for more than 5 minutes after shaking the container.   The beverage having a high foam retention property according to claim 4, wherein the foam does not disappear for 5 minutes or more even in a beverage in a temperature range of 4 ° C to 60 ° C.   The closed container has a recapping function, and the beverage having high foam retention according to any one of claims 1 to 5.   The beverage with high foam retention according to claim 6, wherein the diameter of the cap of the sealed container having the recapping function is 38 mm or more. In a beverage in a closed container having foaming properties, 0.6% by weight or more of milk-derived protein, 0.2% by weight or more and 0.8% by weight or less of animal and / or vegetable-derived fat are contained, A method for producing a beverage with high foam retention, characterized by containing 0.2 to 0.4% by weight of an emulsifier having a total HLB of 14 or more.

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