JP5305849B2 - Chocolate flavored milk drink - Google Patents

Description

  The present invention relates to a dairy beverage having a chocolate flavor that is free from sedimentation of the dispersion, has a smooth mouthfeel, and is pleasant.

Regarding milk beverages, conventionally known, for example, as a method for producing milk beverages without problems such as ring phenomenon, separation of oil droplets, generation of precipitates, etc., it consists of a combination of galactomannan and carrageenan for milk beverages. There is a method of adding a paste and a food emulsifier (Patent Document 1). Moreover, there exists a manufacturing method of the chocolate drink using the extract liquid which added water to cacao mass or cacao nibs (patent document 2). Also, in another method, by using water-soluble hemicellulose, it has both a function as an emulsifier and a function as a dispersion modifier in chocolate beverages, and without causing a decrease in flavor or an increase in viscosity, A method for producing an excellent chocolate beverage is described (Patent Document 3). However, the chocolate drinks targeted here are characterized by a light mouthfeel, and this method has the rich chocolate flavor of the present invention, and it is not possible to obtain a milky drink with a smooth mouthfeel. difficult.
JP-A-6-178673 Japanese Unexamined Patent Publication No. 7-79749 Japanese Patent Laid-Open No. 10-229821

  An object of the present invention is to provide a dairy beverage having a rich chocolate flavor and having a smooth mouthfeel and a smooth chocolate taste without sedimentation of the dispersion.

The present invention is a chocolate-flavored milk beverage containing 0.5% or more of cacao and milk and / or processed milk products, and is heat-treated, using corn starch and cellulose in combination, and having a viscosity of 100 to 800 mPa・ S (Measurement conditions:
B-type viscometer, No. 3 rotors, 30 rpm, 30 seconds).

  The milk beverage of the present invention is easy to drink because the fine dispersion is uniformly dispersed without settling and the viscosity is set to be relatively low. In addition, the milk beverage has a rich chocolate flavor, and can taste and taste like a chocolate drink of a specialty store. In addition, such a beverage may be warmed by a microwave oven or may be drunk as it is, and further, fruit or the like can be put in the warmed beverage and eaten like a chocolate fondue, and can be widely used in the present invention. You can enjoy milk drinks.

  As described above, the chocolate-flavored milk beverage of the present invention includes 0.5% by mass or more, preferably 0.5 to 1.5% by mass of cocoa and milk and / or a processed milk product, and is heat-treated. A chocolate-flavored milk beverage comprising cellulose and corn starch in combination, and having a viscosity of 100 to 800 mPa · s, preferably 200 to 400 mPa · s. The viscosity is measured by heating the milk beverage to 60 ° C. in a 60 ° C. water bath and using a TV-20 type B viscometer manufactured by Tokimec Co., Ltd. 3 The rotor was placed in the above milk beverage and rotated at 30 rpm and measured after 30 seconds.

  The cocoa content refers to cocoa powder, cocoa nibs, cocoa mass, cocoa butter and cocoa cake, and has an effect of imparting a chocolate flavor, particularly a chocolate-specific aroma, bitterness and richness. In the present invention, cocoa powder is preferable among the cacao components, and the content thereof can be exemplified as 0.5 to 15% by mass. When the content increases, the flavor becomes richer, but the bitterness stands out. The taste becomes unbalanced. On the other hand, when the content decreases, the body becomes weak and the chocolate-likeness decreases. Also, the mouthfeel becomes watery. Moreover, when using cocoa butter, it is preferable that the oil content of the milk beverage does not exceed 17% by mass, and for example, it is desirable to adjust it to be in the range of 1 to 15% by mass.

  The milk and / or processed milk products include powdered products such as skim milk powder and whey protein, and liquid products (including pastes) such as milk, cream and concentrated milk. There is an effect of strengthening the unity. An example of the content is 5 to 50% by mass. As this content increases, the flavor becomes stronger, the sharpness disappears, and the taste of the final product tends to be blurred. On the other hand, when the content decreases, the thickness of the final product as a whole is reduced in thickness, and a monotonous flavor and a feeling of unity are liable to occur.

The corn starch has an effect of imparting a smooth and smooth viscosity to the milk beverage. This viscosity suppresses the sedimentation of fine substances dispersed in the milk beverage and has a great influence on the smooth throat during eating. Corn starch having such an action is in a state where the starch granules are broken down and amylose and amylopectin derived from corn starch appear in the final product at the stage of the final product, which can be easily confirmed with an optical microscope. it can. This leads to the absence of graininess due to the starch grains of corn starch when eating the final product.
The content of corn starch can be exemplified by 0.1 to 3.0% by mass. As the content increases, the viscosity increases and the viscosity becomes heavy, and the mouth feel becomes heavy. On the other hand, as the content decreases, it becomes difficult to impart a smooth and smooth viscosity and the texture becomes watery.

  The cellulose has an effect of imparting viscosity, and effectively prevents fine substances dispersed in the milk beverage such as cacao from settling with time. However, since the viscosity due to cellulose has a slight sensation of feeling, the combined use with the corn starch described above can eliminate this feeling of sensation and reliably exert the original action of cellulose. An example of such cellulose is microfibrous cellulose. Examples of the cellulose content include 0.1 to 3% by mass.

  Another raw material is water. Water plays an important role in forming the body of the chocolate flavored milk beverage of the present invention, and when the amount of water decreases, it becomes a beverage having a rich flavor and mouthfeel, and conversely, the amount of water is When it increases, it becomes a drink with excellent physical properties and smooth physical properties. As described above, the viscosity of the beverage of the present invention is 100 mPa · s to 800 mPa · s, more preferably 200 mPa · s to 400 mPa · s. As the amount of water necessary to achieve this viscosity, 60-90 mass% can be illustrated.

  Moreover, about a viscosity, you may further use a thickener etc., for example. Examples of the thickener include xanthan gum and carrageenan.

  Moreover, an emulsifier is for suppressing the foaming generate | occur | produced at the time of a heating in the case of using a microwave oven as a heating means at the time of eating while suppressing isolation | separation of oil. Examples of such emulsifiers include sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like, and the content can be exemplified by 0.01 to 0.5% by mass. Silicone can be added to reduce foaming.

  As described above, when the viscosity of the milk beverage of the present invention is 100 mPa · s to 800 mPa · s, preferably 200 mPa · s to 400 mPa · s, it is very smooth and easy to drink, and the chocolate flavor can be sufficiently enjoyed when drinking. be able to.

  When the milk beverage is heat-treated, heat treatment by heating and stirring is preferable. Further, the milk beverage may be smoothed by homogenization, that is, homogenization. In this way, the final product of the present invention is obtained.

  Moreover, it is preferable that the milk drink in this invention is heat-sterilized. In this case, as a method for sterilizing chocolate-like milk beverages, there are aseptic filling after high temperature and short time sterilization, hot pack filling, retort sterilization and the like. A sterilization method suitable for the form of the product (room temperature storage, chilled storage, long-term storage, short-term storage, etc.) may be adopted as appropriate, but heat sterilization by heating and stirring is preferred. Further, it may be homogenized with a homogenizer before sterilization, or may be subjected to a homogenization treatment after sterilization, or may be performed twice before and after sterilization.

  The chocolate-flavored milk beverage, which is the final product, may be, for example, a synthetic resin container having properties compatible with a microwave oven, or may be filled and sealed in a bottle container or a paper container to form a milk drink in a container.

  The method of eating a milk drink in a container may be as follows: a part of the container is opened and then heated in a microwave oven to be eaten as a hot milk drink or may be eaten as it is without being heated. Eating as a simple milk drink is preferable in that it allows you to enjoy the throat of a milk drink while tasting a rich chocolate flavor.

  Here, in producing a chocolate-flavored milk beverage, the influence on the milk beverage due to the difference in the amount of corn starch and the difference in viscosity of the obtained milk beverage was examined.

Example 1
First, 5 parts by mass of skim milk powder is stirred and mixed with 10 parts by mass of water to obtain 15 parts by mass of a milk powder solution, and then 1 part by mass of corn starch and 1 part by mass of cellulose are dispersed in 10 parts by mass of water to obtain 12 parts by mass of Next, 7 parts by mass of cocoa powder, 10 parts by mass of sucrose, and 3 parts by mass of whey protein were mixed to obtain a powder mixture of 20 parts by mass. Thereafter, 15 parts by weight of the milk powder solution, 12 parts by weight of the dispersion, 20 parts by weight of the powder mixture, 0.1 part by weight of the emulsifier and 1 part by weight of the concentrated milk were added to the heating kettle together with the remaining 51.9 parts by weight of water. Stir and mix while heating to 90 ° C.
Thus, the obtained milk beverage is homogenized after being sterilized at a high temperature for a short time, and then filled and sealed in a cup-shaped container under aseptic conditions. A part of the lid was opened and heated in a microwave to obtain a hot milk drink in a container.
The hot milk beverage had a moderate viscosity and a rich flavor, and was a well-balanced milk beverage capable of feeling richness from both the flavor and texture. Such a milk beverage had a viscosity of about 400 mPa · s. Further, the water content was about 73% by mass, and the fat content was about 3.3% by mass. The above-mentioned viscosity measurement method was carried out by heating the milk beverage with a 60 ° C. water bath to a product temperature of about 60 ° C. and using a TV-20 type B viscometer manufactured by Tokimec Co., Ltd. 3 The rotor was placed in the milk beverage and rotated at 30 rpm, and the measurement was made 30 seconds later. The same applies to the following. The state of the milk beverage before sterilization and the state of the milk beverage after the homogenization treatment after sterilization were observed with an optical microscope. The results are shown in FIG. 1 and FIG.

(Example 2)
The composition was the same as in Example 1 except that the amount of corn starch was 0.1 parts by mass and the remaining water was 51.9 parts by mass to 52.8 parts by mass. The treatment method was the same as in Example 1. did.
Thus, the obtained milk beverage was aseptically filled and sealed in a cup-shaped container, and after storing for 1 week in the refrigerator, the lid of the container was partially opened and heated in a microwave oven to obtain a hot milk drink.
Although the said hot milk drink was a little low-viscosity, it had rich flavor and was a well-balanced milk drink which can feel richness from both sides of flavor and food texture. The milk beverage had a viscosity of about 120 mPa · s.

(Example 3)
The composition was the same as in Example 1 except that the amount of corn starch was 3 parts by mass and the remaining water was 49.9 parts by mass. The treatment method was the same as in Example 1.
Thus, the obtained milk beverage was aseptically filled and sealed in a cup-shaped container, and after storing for 1 week in the refrigerator, the lid of the container was partially opened and heated in a microwave oven to obtain a hot milk drink.
Although the said hot milk drink was a little high-viscosity, it had a rich flavor and was a well-balanced milk drink which can feel richness from both sides of flavor and food texture. The milk beverage had a viscosity of about 750 mPa · s.

(Comparative Example 1)
Except not using corn starch and 52.9 parts by mass of the remaining water, everything was the same as in Example 1, and the treatment method was the same as in Example 1.
Thus, the obtained milk beverage was aseptically filled and sealed in a cup-shaped container, and after storing for 1 week in the refrigerator, the lid of the container was partially opened and heated in a microwave oven to obtain a hot milk drink.
The hot dairy beverage was almost unsticky, had a smooth taste, had a strange taste and texture, and was an unbalanced dairy beverage. The milk beverage had a viscosity of about 80 mPa · s.

(Comparative Example 2)
The composition was the same as in Example 1 except that the amount of corn starch was 0.05 parts by mass and the remaining water was 52.85 parts by mass. The treatment method was the same as in Example 1.
Thus, the obtained milk beverage was aseptically filled and sealed in a cup-shaped container, and after storing for 1 week in the refrigerator, the lid of the container was partially opened and heated in a microwave oven to obtain a hot milk drink.
As in Comparative Example 1, the hot milk beverage had almost no viscosity, was unsatisfactory in flavor and texture with a smooth mouthfeel, and was a poorly balanced milk beverage. The milk beverage had a viscosity of about 95 mPa · s.

(Comparative Example 3)
The composition was the same as in Example 1 except that the amount of corn starch was 4 parts by mass and the remaining water was 48.9 parts by mass. The treatment method was the same as in Example 1.
Thus, the obtained milk beverage was aseptically filled and sealed in a cup-shaped container, and after storing for 1 week in the refrigerator, the lid of the container was partially opened and heated in a microwave oven to obtain a hot milk drink.
The hot dairy beverage had a fairly high viscosity, had an unpleasant taste and texture with a thick mouthfeel, and was an unbalanced dairy beverage. The milk beverage had a viscosity of about 1500 mPa · s.

Next, about the content of oil, the chocolate flavored milk drink was manufactured by the method similar to Example 1 by the mixing | blending of Table 1, and each of the said milk drink was comparatively evaluated. The unit of the numerical value of the raw material name in the table is part by mass.

As a result of sensory evaluation, Examples 5 to 7 were preferable in terms of milk beverage having good throatiness and smooth mouthfeel chocolate flavor. On the other hand, Example 4 was a milk beverage having a light mouthfeel and a slightly uncomfortable feeling in the throat, but having a pleasant chocolate flavor. Moreover, in Example 8, the oily taste was felt, and although there was a sense of incongruity in the throat, it was a milk beverage having a pleasant chocolate flavor.

The state of the milk drink before heat sterilization is shown. Example 1 The state when the said milk beverage is heat-sterilized and homogenized is shown. Example 1

Claims (5)

A chocolate-flavored milk beverage comprising 0.5% by mass or more of cocoa content, milk and / or dairy products and water , 0.1 to 3.0% by mass of corn starch and 0.1 to 3.0% by mass of cellulose And a viscosity at a product temperature of 60 ° C. is 100 to 800 mPa · s (measurement conditions: B-type viscometer, No. 3 rotor, 30 rpm, 30 seconds). The dairy drink according to claim 1, wherein the cocoa content is cocoa powder, and the content thereof is 0.5 to 15% by mass. The milk beverage according to claim 1, wherein the content of the milk and / or processed milk product is 5 to 50 % by mass. The milk drink according to claim 1 , wherein the amount of water is 60 to 90% by mass . The dairy drink according to claim 1, wherein the dairy drink is filled and sealed in a container having properties corresponding to a microwave oven .