JP5312712B1 - Milk beverage and method for producing the same - Google Patents

Abstract

The present invention provides a milk drink having high palatability, including fish oil that can be expected to promote health, having a characteristic odor of fish oil greatly reduced, and having no problem in flavor.
A milk beverage comprising fish oil and an antioxidant, wherein the antioxidant comprises an enzyme-treated rutin and / or metaphosphate. Examples of fish oil include docosahexaenoic acid, eicosapentaenoic acid, docosapentaenoic acid, and the like. Furthermore, the milk beverage can contain insoluble octanes (eg, lignans).

Description

  The present invention relates to a milk beverage containing fish oil and a method for producing the same.

In recent years, the intake of polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contained in fish oil has led to the prevention of ischemic heart disease through actions such as the reduction of cholesterol levels, etc. Focusing on positive effects on health promotion, fish oil is added to foods and the like.
As an example, (1) docosahexaenoic acid high content fat and oil, (2) sucrose diacetate hexaisobutyrate (SAIB), (3) polyglycerin fatty acid ester having HLB of 10 or more, and (4) water content of 50% or less There has been proposed a beverage characterized in that a high docosahexaenoic acid-containing emulsion composition consisting of the above polyhydric alcohols is blended (Patent Document 1).
As another example, a refined fish oil containing 28% or more of EPA in an amount exceeding 25% with respect to soy protein in soymilk is added to soymilk having a solid content of soymilk of 3% or more. Proposal of a hyperlipidemia treatment or prevention agent consisting of soy milk in a container containing 300 to 900 mg of EPA in a container having a concentration of 300 to 720 mg / 100 ml and a capacity of 100 to 125 ml. (Patent Document 2).
However, it is known that when fish oil is added to food or the like, the flavor is deteriorated due to a characteristic odor. In order to suppress such deterioration of flavor, for example, an antioxidant is added. As antioxidant used for this use, natural tocopherol, L-ascorbic acid, and gallic acid are known (for example, refer to paragraph 0018 of patent documents 3).

On the other hand, in recent years, sesamin contained in sesame oil and the like can be used as a component of health foods, etc. in the hope that it will have a positive effect on the promotion of health through actions such as reducing cholesterol levels. Has been done.
As an example, milk characterized by dissolving sesamin and / or episesamin in an oil or fat that is a medium chain fatty acid triglyceride having 8 to 12 carbon atoms, and mixing the solution into a milk beverage (for example, a processed soybean beverage). A method for producing a beverage has been proposed (Patent Document 4).

JP-A-7-115901 JP 2008-201785 A JP-A-5-58902 Japanese Patent No. 4473765

As described above, since fish oil has a peculiar smell, when fish oil is directly added to a beverage or the like, the flavor is deteriorated. For this reason, it has been difficult to realize a milk drink containing fish oil having a good flavor and high palatability.
On the other hand, as described above, sesamin is used as a component of health foods and the like. However, since sesamin is a substance hardly soluble in water, it is necessary to use a substance dissolved in fats and oils in order to contain it in a beverage.

  An object of the present invention is to provide a milk beverage having high palatability, including fish oil, which is expected to have a health promoting effect, has a greatly reduced characteristic odor of fish oil, and has no problem in flavor. To do.

As a result of intensive studies to solve the above problems, the present inventors have found that the use of a specific antioxidant can greatly reduce the characteristic odor of fish oil in milk drinks containing fish oil. completed.
That is, the present invention provides the following [1] to [ 10 ].
[1] A milk beverage containing fish oil , an antioxidant , and insoluble octanes, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
[2] The milk beverage according to the above [1], wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
[ 3 ] The milk beverage according to [1] or [2 ] above, wherein the insoluble octanes are lignans.
[ 4 ] The milk beverage according to [ 3 ] above, wherein the lignans contain sesamin and / or episesamin.
[ 5 ] The milk beverage according to any one of [ 1 ] to [ 4 ], wherein the amount of the insoluble octanes per 100 parts by weight of the fish oil is 0.1 to 10 parts by weight.
[ 6 ] The milk beverage according to any one of [1] to [ 5 ], wherein the content of the fish oil in the milk beverage is 0.01 to 2% by weight.
[ 7 ] Any one of [1] to [ 6 ] above, wherein the antioxidant contains enzyme-treated rutin and the content of the enzyme-treated rutin in the milk beverage is 0.01 to 0.3% by weight. The milk beverage described in 1.
[ 8 ] A method for producing the milk beverage according to any one of [ 1 ] to [ 7 ], wherein the insoluble octane is dissolved in the fish oil to obtain a fish oil containing the insoluble octane. An octane dissolution step, a milk component-containing material, the antioxidant, and a mixing step of mixing fish oil containing insoluble octanes obtained in the insoluble octanes dissolution step to obtain the milk beverage;
The manufacturing method of the milk drink characterized by including.
[ 9 ] In the insoluble octanes dissolution step, the fish oil after dissolving the insoluble octanes is not allowed to stand before the mixing step, or the time is 30 minutes or less at a liquid temperature of 40 to 100 ° C. The method for producing a milk beverage according to [8] above, which is left standing.
[ 10 ] The method for producing a milk beverage according to [ 8 ] or [ 9 ], further including a homogenization treatment step of homogenizing the milk beverage after the mixing step.

According to the milk beverage of the present invention, since a specific antioxidant is contained, the characteristic odor of fish oil can be greatly reduced. For this reason, the milk beverage of the present invention has no problem in terms of flavor, has high palatability, and can be taken on a daily basis over a long period of time.
Moreover, according to the milk beverage of the present invention, since fish oil is contained, effects such as prevention of ischemic heart disease (for example, myocardial infarction due to thrombus) are expected through actions such as a reduction in cholesterol level. be able to.
Furthermore, according to the milk beverage of the present invention, since the antioxidant is included, the oxidation of the easily oxidizable substance contained in the milk beverage is suppressed, and good storage stability of the milk beverage can be expected. it can.

The milk beverage of the present invention comprises (A) a component derived from milk, (B) fish oil, (C) an antioxidant containing enzyme-treated rutin and / or metaphosphate, and other ingredients blended as necessary. Contains ingredients. Here, as other components mix | blended as needed, (D) insoluble octanes and components other than (E) component (A)-(D) are mentioned. Hereinafter, each component will be described.
[(A) Ingredient derived from milk]
In the present invention, the milk beverage includes a component derived from milk as a component for calling a milk beverage.
Milk includes animal milk derived from mammals such as cow's milk, sheep milk (sheep milk), goat milk, plant-derived milk such as soy milk and coconut milk, and a composition obtained by emulsifying edible fats (artificial milk) Etc.
Examples of components derived from milk include whole milk, skim milk, skim milk powder, milk, whey, cream, butter, whole milk powder, concentrated milk, pasteurized milk, and the like.

The milk drink of this invention can contain either one or both of non-fat milk solid content and milk fat.
Although the content rate of the component (however, except water) in the milk drink of this invention is not specifically limited, From a viewpoint of flavor, Preferably it is 0.5 to 60 weight%, More preferably, it is 1 to 1. 50% by weight, more preferably 2 to 40% by weight. In addition, the content rate of the component derived from the milk in the milk drink when using skim milk powder (including the case where cream etc. are used together) is 1 to 10 weight% normally. Further, the content of milk fat and non-fat milk solid in the milk beverage of the present invention is not particularly limited, but from the viewpoint of flavor and the like, preferably the fat content is 0 to 10% by weight and the non-fat milk solid 1 to 20% by weight, more preferably 0.1 to 5% by weight of milk fat and 3 to 15% by weight of nonfat milk solids, more preferably 1 to 4% by weight of milk fat The milk solid content is 3 to 13% by weight, particularly preferably the milk fat content is 1 to 4% by weight and the nonfat milk solid content is 4 to 10% by weight.

[(B) Fish oil]
In the present invention, fish oil refers to a single or a combination of two or more fats and oils selected from the fats and oils contained in fish.
Examples of fish oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), eicosatetraenoic acid, icosenoic acid, docosenoic acid, and the like.
Among these examples, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA) are preferable from the viewpoint of greatly reducing the smell of fish oil and promoting health. These three fish oils belong to polyunsaturated fatty acids called omega-3 fatty acids (fatty acids in which a double bond starts from the third carbon atom from the neutral end). Omega-3 fatty acids have been reported to have actions such as reducing cholesterol levels and preventing thrombus.

As a particularly preferable example of the fish oil used in the present invention, fats and oils composed of one or more selected from docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid can be mentioned.
Fish oil may be any oil that contains fats and oils such as docosahexaenoic acid. In addition to fats and oils derived from fish such as mackerel, sardine, sanma, bonito, tuna, sawara, and horse mackerel, animals other than fish (for example, razors) , Whales and the like) and artificially synthesized fats and oils can also be used.
The content of the fish oil in the milk beverage is preferably 0.01 to 2.0% by weight, more preferably 0.03 to 1.5% by weight, and still more preferably, from the viewpoint of promoting health and suppressing the smell of fish oil. Is 0.05 to 1.0% by weight, particularly preferably 0.1 to 0.8% by weight, very preferably 0.2 to 0.6% by weight.

[(C) Antioxidant]
In the present invention, an antioxidant containing one or both of enzyme-treated rutin and metaphosphate (also referred to herein as enzyme-treated rutin and / or metaphosphate) is used.
In the present invention, among others, enzyme-treated rutin is obtained by treating rutin (a kind of flavonoid glycoside contained in citrus fruits), which is a natural product, and is a consumer natural material for food additives. It is consistently used and is preferably used. In addition, rutin can be expected to have a health promotion effect in that it has an effect of improving the vulnerability of capillaries (an effect similar to vitamin P).

Enzyme-treated rutin is an antioxidant with increased solubility in water obtained by treating rutin, which is hardly soluble in water, using a food processing enzyme. The enzyme-treated rutin is also referred to as enzyme-treated isoquercitrin or sugar transfer rutin.
A commercial item is mentioned as an enzyme process rutin used by this invention. Examples of commercially available products include Sanmerin AO3000, Sanmerin Powder C-10, and the like. “Sammelin AO3000” contains only enzyme-treated rutin as an antioxidant. “Sammelin powder C-10” contains enzyme-treated rutin and vitamin C as antioxidants.

The content of the enzyme-treated rutin in the milk beverage is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, Particularly preferred is 0.07 to 0.15% by weight. If the content is less than 0.01% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.3% by weight, astringency occurs in the milk beverage, and the palatability is not only lowered, but it is colored yellow, which is not preferable in appearance.
The blending amount of the enzyme-treated rutin per 100 parts by weight of fish oil is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and still more preferably 20 to 30 parts by weight. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.

Examples of the metaphosphate used in the present invention include sodium metaphosphate and potassium metaphosphate.
The content of metaphosphate in the milk beverage is preferably 0.0001 to 0.01% by weight, more preferably 0.0003 to 0.005% by weight, still more preferably 0.0005 to 0.002% by weight, Most preferably, it is 0.0007 to 0.001 weight%. If the content is less than 0.0001% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.01% by weight, the amount of metaphosphate as a food additive is excessive, which is not preferable from the viewpoint of promoting health.
The compounding amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.1 to 0.4 parts by weight, more preferably 0.15 to 0.3 parts by weight, still more preferably 0.2 to 0.25 parts by weight. Part. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
When the enzyme-treated rutin and metaphosphate are used in combination, the preferred numerical ranges of the content of each of the enzyme-treated rutin and metaphosphate are the above-mentioned preferred numerical ranges, and the enzyme in the total amount of the enzyme-treated rutin and metaphosphate It is multiplied by the weight percentage of the amount of treated rutin or metaphosphate.
For example, when the weight ratio of the amount of enzyme-treated rutin in the total amount of enzyme-treated rutin and metaphosphate is 0.3, the blending amount of enzyme-treated rutin per 100 parts by weight of fish oil is preferably 1.5. To 15 parts by weight, more preferably 3 to 12 parts by weight, still more preferably 6 to 9 parts by weight, and the amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.07 to 0.28 parts by weight. More preferably, it is 0.105-0.21 weight part, More preferably, it is 0.14-0.175 weight part. The preferable numerical range of the content of the enzyme-treated rutin or metaphosphate in the milk beverage can be calculated in the same manner.

As an antioxidant, other antioxidants other than enzyme-treated rutin and / or metaphosphate can be used in combination. Other antioxidants include chlorogenic acid (one of polyphenols), bayberry extract (containing active ingredients as myritol, one of flavonoid glycosides), α-tocopherol (vitamin E), Examples thereof include gallic acid, tea extract (obtained from tea leaves and containing catechins as a main component), ascorbyl palmitate (vitamin C palmitate) and the like.
The content of other antioxidants in the milk beverage is not particularly limited, but it is usually 0.3% by weight or less in both cases where one is used alone and when two or more are used in combination.

[(D) Insoluble octanes]
Examples of insoluble octanes used in the present invention include lignans.
Examples of the compounds belonging to lignans include sesamin, episesamin, sesaminol, episesaminol, sesamolin, sesamolinol, pinoresinol, sympreoxide aglycone and the like. These compounds may be used individually by 1 type, and may use 2 or more types together.
The blending amount of insoluble octanes (for example, lignans) per 100 parts by weight of fish oil is preferably 0.1 to 10 parts by weight, more preferably 0.1 parts by weight, from the viewpoint of health promotion and solubility in fish oil. 3 to 8 parts by weight, more preferably 0.5 to 6 parts by weight, still more preferably 1 to 4 parts by weight, and particularly preferably 2 to 3 parts by weight.

[(E) Other ingredients]
In this invention, components other than a component (A)-a component (D) can also be used.
Other components are not particularly limited as long as they are foods and food additives, and examples thereof include water, fragrances, and sugars. For example, water is blended when a material not containing water, such as skim milk powder, is used as the component (A) (component derived from milk).

Next, an example of the manufacturing method of the milk drink of this invention is demonstrated.
An example of the method for producing a milk beverage of the present invention is as follows: (a) an insoluble octane dissolving step for obtaining a fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil; and (b) milk. A mixing step of mixing a component-containing material, an antioxidant, and a fish oil containing insoluble octanes obtained in the insoluble octanes dissolution step to obtain a milk beverage; and (c) a milk beverage obtained in the mixing step. A homogenization treatment step for homogenization treatment.
In the case where insoluble octanes are not used, step (a) is omitted. When using an oil-soluble substance other than insoluble octanes, the oil-soluble substance is used in place of the insoluble octanes in steps (a) and (b).

[Step (a): Insoluble octanes dissolution step]
Step (a) is a step of obtaining fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil.
The temperature of fish oil when dissolving insoluble octanes in fish oil is preferably 40 to 100 ° C, more preferably 50 to 90 ° C, and still more preferably 60 to 80 ° C, from the viewpoint of improving solubility.
In step (a), the fish oil after dissolving the insoluble octanes may not be allowed to stand before mixing in step (b) (mixing step), or may be allowed to warm for a predetermined time, It can also be left unattended.
The liquid temperature of the fish oil in this case is preferably 40 to 100 ° C. from the viewpoint that it is most efficient that it is the same or slightly lower than the liquid temperature of the fish oil when the insoluble octanes are dissolved in the fish oil. Preferably it is 50-90 degreeC, More preferably, it is 60-80 degreeC.
In this case, the standing time of the fish oil is preferably 30 minutes or less, more preferably 20 minutes or less, still more preferably 15 minutes or less, and particularly preferably 10 minutes or less. If the standing time exceeds 30 minutes, the effect of reducing the smell of fish oil in the milk beverage of the present invention is reduced.

[Step (b): Mixing step]
In the step (b), the milk component-containing material, the antioxidant, the fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step, and other components blended as necessary are mixed, It is a process of obtaining a beverage.
The order of mixing in the step (b) is not particularly limited, and the milk component-containing material, the antioxidant and the fish oil may be mixed at the same time, or two or three or more selected from the above components may be mixed. After mixing, the remainder of the ingredients may be added. In addition, when two or more milk component-containing materials are used, after mixing one kind of milk component-containing material (for example, reduced skim milk), an antioxidant and fish oil, the mixture is stirred with a homomixer, and then the milk component is contained. The rest of the product (eg cream) may be added.
The liquid temperature at the time of mixing (for example, skim milk powder obtained by dissolving skim milk powder in water) is preferably 30 to 80 ° C., more preferably 40 to 40% from the viewpoint of improving the solubility of each component. It is 70 degreeC, More preferably, it is 45-65 degreeC.
After mixing in the step (b), it is preferable to hold the obtained milk beverage at a predetermined liquid temperature for a predetermined time in order to increase the uniformity of the components in the liquid.
The liquid temperature in this case is preferably 35 to 70 ° C, more preferably 40 to 65 ° C, and further preferably 45 to 60 ° C.
In this case, the holding time is preferably 30 minutes to 5 hours, more preferably 1 to 4 hours, and further preferably 1.5 to 3 hours.

[Step (c): Homogenization treatment step]
Step (c) is a step of homogenizing the milk beverage obtained in step (b) (mixing step).
The homogenization treatment can be performed, for example, using a homogenizer or the like, at a homogenization pressure at which fat in the milk beverage hardly occurs.
At the time of the homogenization treatment, the temperature of the milk beverage is preferably 50 to 80 ° C, more preferably 55 to 70 ° C, and still more preferably 55 to 70 ° C, from the viewpoint that the milk beverage is well homogenized.
After the homogenization treatment, the temperature of the milk beverage is appropriately reduced (for example, 10 ° C. or lower), and the milk beverage is cooled and then filled into the container as necessary.

  Hereinafter, the present invention will be described specifically by way of examples. In addition, this invention is not limited to a following example, A various embodiment can be taken within the range described in the claim. Unless otherwise specified, the following “%” and “part” represent “% by weight” and “part by weight”, respectively.

[Example 1]
After mixing skim milk powder: 16.2 g and water: 374 g, the mixture was heated to 60 ° C. with stirring as it was to obtain skim milk powder.
On the other hand, docosahexaenoic acid (trade name: DD oil, manufactured by Nihon Suisan Co., Ltd.): 1.6 g of sesamin: 0.04 g was added and dissolved while heating and stirring at 70 ° C. The obtained docosahexaenoic acid containing sesamin was held at 70 ° C. for 10 minutes, and then docosahexaenoic acid containing sesamin at 70 ° C., the aforementioned skim milk powder of 60 ° C., and enzyme-treated rutin (trade name: Sanmerin AO3000). , Saneigen FFI Co., Ltd.): 0.4 g was mixed.
The resulting mixture was pre-emulsified using a desktop homomixer, and then cream (milk fat content: 47%, non-fat milk solid content: 4%): 8.2 g was added and stirred. . The resulting mixture containing the cream was allowed to stand at 50 ° C. for 2 hours, then heated to 60 ° C., and then homogenized at a pressure of 30 bar using a desktop homogenizer to obtain a milk beverage. .
After cooling this milk drink to 10 degrees C or less, four persons of the expert panel sensory-evaluated.
Sensory evaluation was scored in the following five stages. The evaluation result was shown as an average value by four professional panelists. The results are shown in Table 1. In Table 1, the content of the antioxidant is a ratio to the milk beverage.

[Sensory evaluation score]
5: There is no characteristic smell of fish oil (fish odor), and there is no problem in terms of flavor.
4; Although there is a slight fishy odor, it is a fishy odor that can be consumed as it is.
3; Although there is a fishy odor, it is a fishy odor that can be masked if a fragrance is used.
2; Fish odor is strong and masking is difficult even if a fragrance is used.
1; Fish odor is very strong and it is difficult to drink even if flavoring is added.

[Example 2]
The experiment was conducted in the same manner as in Example 1 except that the retention time of docosahexaenoic acid containing sesamin was changed from 10 minutes to 120 minutes.
[Example 3]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.2 g.
[Example 4]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.8 g.
[Example 5]
The experiment was conducted in the same manner as in Example 1 except that 0.004 g of sodium metaphosphate was added instead of 0.4 g of enzyme-treated rutin.
[Example 6]
Implemented except that 0.004 g of sodium metaphosphate and 0.004 g of chlorogenic acid (trade name: Kaphenol P100, manufactured by Fuji Chemical Industry Co., Ltd.) were mixed in place of 0.4 g of enzyme-treated rutin. The experiment was conducted in the same manner as in Example 1.
[ Reference Example 1 ]
An experiment was conducted in the same manner as in Example 1 except that sesamin was not blended.

[Comparative Example 1]
An experiment was conducted in the same manner as in Example 1 except that no enzyme-treated rutin was added.
[Comparative Example 2]
The experiment was conducted in the same manner as in Example 1 except that 0.04 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 3]
The experiment was conducted in the same manner as in Example 1 except that 0.2 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 4]
Except that the enzyme-treated rutin was blended at 0.4 g, the bayberry extract (trade name: Sanmerin Y-AF, manufacturer: Saneigen FFI Co., Ltd.) was blended at 0.04 g. The experiment was conducted in the same manner as in 1.
[Comparative Example 5]
Experiments were conducted in the same manner as in Example 1 except that tocopherol (trade name: Riken EC-100V, manufactured by Riken Vitamin Co., Ltd.) was blended in 1.2 g instead of blending enzyme-treated rutin in 0.4 g.
[Comparative Example 6]
Instead of blending 0.4 g of enzyme-treated rutin, a mixture of tocopherol and bayberry extract (trade name: Sanmerin YU-8630, manufactured by San-Ei Gen FFI Co., Ltd.) was blended at 0.4 g. The experiment was conducted in the same manner as in Example 1.

From Table 1, when an enzyme-treated rutin or sodium metaphosphate is used as an antioxidant (Examples 1 to 6, Reference Example 1 ), other antioxidants are used (Comparative Examples 1 to 6). Compared to the above, it can be seen that fish oil has a peculiar smell and has a flavor suitable as a milk beverage. In particular, when enzyme-treated rutin is used (Examples 1 to 4, Reference Example 1 ), it can be seen that the characteristic odor of fish oil is small even without using other antioxidants. In addition, when sesamin is dissolved in fish oil and the time for standing until mixing with other components is short (Example 1), compared to the case where the standing time is long (Example 2), the characteristic of fish oil It turns out that there is little smell.

Claims (10)

A milk beverage comprising fish oil , an antioxidant and insoluble octanes, wherein the antioxidant comprises enzyme-treated rutin and / or metaphosphate.   The milk drink of Claim 1 in which the said fish oil contains 1 or more types chosen from the group which consists of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid. The milk beverage according to claim 1 or 2 , wherein the insoluble octanes are lignans. The milk beverage according to claim 3 , wherein the lignans contain sesamin and / or episesamin. The milk drink according to any one of claims 1 to 4 , wherein a blending amount of the insoluble octanes per 100 parts by weight of the fish oil is 0.1 to 10 parts by weight. The milk beverage according to any one of claims 1 to 5 , wherein the content of the fish oil in the milk beverage is 0.01 to 2% by weight. The milk according to any one of claims 1 to 6 , wherein the antioxidant contains enzyme-treated rutin and the content of the enzyme-treated rutin in the milk beverage is 0.01 to 0.3% by weight. Beverages. It is a method for manufacturing the milk drink of any one of Claims 1-7 ,
Dissolving the insoluble octanes in the fish oil to obtain a fish oil containing the insoluble octanes;
Mixing a milk component-containing material, the antioxidant, and a fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step to obtain the milk beverage,
The manufacturing method of the milk drink characterized by including. In the insoluble octanes dissolution step, the fish oil after dissolving the insoluble octanes is not left before the mixing step, or left at a liquid temperature of 40 to 100 ° C. for 30 minutes or less. The manufacturing method of the milk drink of Claim 8 . The method for producing a milk beverage according to claim 8 or 9 , comprising a homogenization treatment step of homogenizing the milk beverage after the mixing step.