JP6358790B2 - Additives for beverages containing containerized milk ingredients - Google Patents

Description

  The present invention relates to an additive for containerized beverages capable of suppressing deterioration odor generated during storage of containerized beverages, feathering derived from milk components, and oil-off.

  Currently, various beverages are sold as packaged beverages sealed in containers such as cans and plastic bottles, and are widely distributed because they can be easily consumed regardless of their preservability and location. These packaged beverages are generally sterilized at a high temperature / high pressure to maintain food hygiene quality.

  However, during storage after high-temperature / high-pressure sterilization, packaged beverages have undesirable odors such as unpleasant flavor (retort odor) common to retort foods, etc. It is known that it will strengthen over time. In particular, beverages containing a large amount of milk components such as milk fat and milk protein tend to cause aggregation (feathering) of milk components and separation of oil components (oil-off) due to emulsification destruction, and moreover, the odor of stuffy over time Will become noticeable. In addition, in order to prevent feathering and oil-off in milk component-containing beverages that contain a large amount of milk components, sodium casein is generally added. In some cases, the stuffy odor became stronger and the aftertaste worsened.

  Therefore, various studies have been made so far to solve the flavor deterioration of the packaged beverage, particularly the flavor deterioration of the milk component-containing beverage containing a large amount of milk components.

  For example, a method for producing a retort-sterilized dairy product to which sulfite and / or sulfur dioxide is added (Patent Document 1), and heat-sterilized coffee in which L-histidine hydrochloride is added in an amount of 0.01 to 1.5% by weight based on the coffee beverage A beverage (Patent Document 2) and an emulsion stabilizer for milk-containing beverages containing Lambzan gum (Patent Document 3) are disclosed.

  However, although the method of Patent Document 1 has a certain effect in suppressing browning, there is a problem in suppressing retort odor and stuffy odor. In addition, in the heat sterilized coffee drink of Patent Document 2, sodium casein may be separately required to suppress feathering and oil-off, and there is a problem in the effect of suppressing deterioration odor caused by these. In milk-containing beverages using the emulsion stabilizer for milk-containing beverages of Patent Document 3, miscellaneous taste remains in the aftertaste due to an increase in the viscosity of the milk-containing beverages, and there is a case where the refreshing taste does not occur.

  Thus, the present condition is that the subject was left in order to realize a refreshing flavor, suppressing the deterioration smell of a container drink, especially the stuffy smell in the milk ingredient content drink which contains many milk ingredients. .

JP-A-8-308491 JP 2005-137266 A JP 2007-159573 A

  Accordingly, an object of the present invention is to provide a packaged beverage in which a deteriorated odor that tends to occur during storage is suppressed. In particular, even when a container-packed beverage contains a large amount of milk components, it is possible to provide a container-packed beverage in which the generation of stuffy odor is suppressed without causing feathering or oil-off, and a clean flavor is maintained. There is.

  As a result of various studies to solve the above problems, the inventors of the present invention contain milk-derived phospholipids and milk proteins, and contain 1 to 15 parts by weight of milk proteins with respect to 1 part by weight of milk-derived phospholipids. It discovered that said subject could be solved by using a liquid as an additive for container-packed drinks. The present invention has been completed based on the above findings.

  That is, the present invention contains a milk-derived phospholipid and milk protein, and is an aqueous liquid containing 1 to 15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid. Additive.

  According to the additive for packaged beverages of the present invention, it is possible to obtain a packaged beverage with suppressed deterioration odor during storage. In particular, even when containing a large amount of milk components, it is possible to provide a packaged beverage having a refreshing flavor in which the generation of stuffy odor is suppressed without causing feathering or oil-off.

Hereinafter, the additive for packaged beverages of the present invention will be described in detail.
The additive for container-packed beverages of the present invention contains milk-derived phospholipid and milk protein, and 1 to 15 parts by weight, preferably 1.2 to 13 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid. Part, more preferably 1.5 to 10 parts by weight, most preferably 2 to 5 parts by weight.

  When the aqueous liquid contains less than 1 part by mass of milk protein with respect to 1 part by mass of phospholipid derived from milk, when the aqueous liquid is used as an additive for a containerized beverage, The deterioration odor cannot be sufficiently suppressed. Moreover, when it contains more than 15 mass parts, in addition to not being able to fully suppress the deterioration odor of a container-packed drink, the container-packed drink contains many milk components, such as milk fat and milk protein. If it is an ingredient-containing beverage, feathering and oil-off will occur.

  For example, milk is a stable oil-in-water emulsion containing phospholipid and milk protein, but has a milk protein content of 3.3 to 3.8% by mass and a phospholipid content of 0.03 to 0.04%. %, The content of milk protein with respect to 1 part by mass of phospholipid is about 100 parts by mass, and the above-mentioned aqueous liquid has a greatly different content ratio. Therefore, a container-packed beverage containing a large amount of milk cannot sufficiently suppress the deterioration odor of the container-packed beverage, and feathering or oil-off occurs.

The content of milk-derived phospholipid in the aqueous liquid is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5% by mass or more based on the solid content of the aqueous liquid. .
Examples of phospholipids derived from milk include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, and lysophospholipid.

The content of milk protein in the aqueous liquid is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 35% by mass based on the solid content of the aqueous liquid. .
Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

  Moreover, 2-60 mass% is preferable, as for the solid content in the said aqueous liquid which is an additive for container-packed drinks of this invention, 5-50 mass% is more preferable, and 10-40 mass% is the most preferable.

  The additive for packaged beverages of the present invention needs to be an aqueous liquid. If it is in the form of powder, granules, or other properties such as plasticity, the phospholipid and milk protein cannot be dissolved in an effective state during the production of a packaged beverage, and the effects of the present invention cannot be obtained. In addition, there may be a problem that precipitation, turbidity, or lumps occur.

In the present invention, the aqueous liquid includes an aqueous solution and an oil-in-water emulsion in which a small amount of an oil-soluble component is dispersed mainly in an aqueous phase.
The additive for container-packed beverages of the present invention can contain other raw materials within a range that does not affect the ratio of milk-derived phospholipid and milk protein in the aqueous liquid.

  Other ingredients include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, starches, glucose, fructose, lactose, sucrose, maltose, sorbitol, stevia and other sweeteners, vitamins , Fragrances, antioxidants, brighteners, whey minerals, and the like, and one or more of these are appropriately selected and used.

Next, a method for obtaining the aqueous liquid, which is an additive for container-packed beverages of the present invention, will be described.
The aqueous liquid, which is an additive for container-packed beverages of the present invention, uses milk-derived phospholipids and milk proteins, or milk raw materials containing these, and milk proteins with respect to 1 part by mass of milk-derived phospholipids. Can be obtained by mixing in 1 to 15 parts by mass, or by dissolving in water or an aqueous liquid.

  Specifically, in addition to a method of using a milk raw material itself (hereinafter sometimes simply referred to as “milk raw material”) containing 1 to 15 parts by weight of milk protein with respect to 1 part by weight of phospholipid content, it is derived from milk. A method of mixing a raw material containing a large amount of phospholipid and a raw material containing a large amount of milk protein so that milk protein is 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid, or milk-derived phosphorus A method of adding milk-derived phospholipid and / or milk protein to a raw material containing a large amount of lipid and milk protein and adjusting the milk protein to 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid, etc. Is mentioned.

  In the present invention, among the above methods, the use of the above milk raw material has a high effect of suppressing deterioration odor over time, and particularly effectively suppresses feathering and oil-off when a milk component is contained. It is preferable at the point which can do.

  Specific examples of the milk raw material include water phase components produced when producing butter oil from cream or butter, and are produced from milk such as cow's milk, goat milk, sheep milk, and human milk. It is preferable that it is manufactured from milk in particular.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, it is possible to use a product obtained by further concentrating, drying, or freezing the above milk raw material, but the effect of the present invention is more effective as an additive for container-packed beverages finally obtained. It is preferable to use what has not passed through the drying process at a big point. Moreover, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  The milk material may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  The milk raw material may be subjected to UHT heat treatment. Although there is no restriction | limiting in particular as conditions for UHT heat processing, Preferably temperature conditions are 120-150 degreeC, and processing time becomes like this. Preferably it is 1 to 6 seconds.

In the present invention, a lysed product in which a part or all of the phospholipid in the milk raw material is lysed can be used, but it is preferable not to use a lysed product in terms of flavor. When a lysate is used, a bitter taste may be produced in the finally obtained packaged beverage depending on the application.
Examples of the lysed product include a product obtained by lysing a milk raw material as it is, and a product obtained by lysing a milk raw material after concentration. These lysates are included in the phospholipid content in the present invention.

  In the case of lysing the phospholipid in the milk raw material, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The quantification of phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

  The container-packed beverage additive of the present invention preferably has a pH of 3-6. When the pH of the additive for container-packed beverages is within this range, the aging deterioration odor of the container-packed beverage can be effectively suppressed, and when the container-packed beverage is a milk component-containing beverage, This is because feathering and oil-off can be suppressed over a long period of time, and further, the container-packed beverage can have a cleaner flavor. The pH is preferably pH 4-6, more preferably 4.7-5.8.

As a method for making the additive for packaged beverages of the present invention have a pH of 3 to 6, for example, for the above-mentioned “aqueous liquid containing 1 to 15 parts by mass of milk protein per 1 part by mass of phospholipid derived from milk”. Examples include a method of adjusting the pH to be 3 to 6 by adding an acid or lactic acid fermentation.
In the present invention, in addition to being simple and efficient, it is also possible to adjust the flavor by appropriately changing the type of acid, so that an acid is added to the additive for packaged beverages so that the pH becomes 3-6. The adjusting method is preferred.

  The acid used in the case of adding an acid to adjust the pH of the additive for packaged beverages may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Foods and drinks containing organic acids such as yogurt can also be used. However, in the present invention, it is preferable to use phytic acid and / or gluconic acid in terms of having less acidity and not affecting the flavor.

  When an acid is used to adjust the pH of the emulsified material for oil-in-water emulsified fat to 3-6, the amount of acid used is not particularly limited, and the flavor of the emulsified material for oil-in-water emulsified fat is considered while considering flavor. What is necessary is just to use so that pH may be set to 3-6. The temperature condition and the treatment time when adjusting with an acid so as to achieve the above pH can be set without any particular limitation, but it is preferable to stir at 0 to 70 ° C. for 30 seconds or longer.

It is preferable to further add calcium to the additive for packaged beverages of the present invention. The addition amount of the calcium salt is preferably 0.01 to 1 part by mass and more preferably 0.02 to 0.5 part by mass with respect to 1 part by mass of the phospholipid contained in the additive for packaged beverages. preferable.
The effect of this invention can be heightened more by containing a calcium salt in the said range.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. .

  In this invention, it is preferable to homogenize with a homogenizer during and / or after preparing the aqueous liquid which is an additive for container-packed beverages. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Furthermore, you may perform UHT heat processing as needed. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C, more preferably 130 to 150 ° C, most preferably 139 to 146 ° C, and the treatment time is preferably 1 to 6 seconds. More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.

  The homogenization treatment and the UHT heat treatment may be performed only by the homogenization treatment, may be performed only by the UHT heat treatment, or may be performed before and / or after the UHT heat treatment.

  And you may perform cooling operation, such as rapid cooling and slow cooling.

Next, the container-packed drink of this invention is demonstrated.
The container-packed drink of this invention contains the said additive for container-packed drinks.

  The container-packed beverage of the present invention is not particularly limited as long as it is subjected to high-temperature / high-pressure sterilization treatment. For example, coffee beverages such as black coffee, milk coffee, lacto coffee, coffee milk, and cafe au lait, cocoa beverages , Chocolate beverages, black tea, tea ole, flavor tea, spice tea, tea with fruit juice, green tea, sencha, bancha, brown rice tea, roasted tea, matcha tea, pigeon tea, barley tea, oolong tea, rooibos tea, jasmine tea, iron kannon Tea, Puar tea, Oolong mix tea, Habu tea, Kuko tea, Ukon tea, Hako tea, Herbal tea, Kelp tea, Shiso tea, Shiitake tea, Sakura tea, Amakazuru tea, Gymnema tea, Mulberry leaf Tea, Tochu Tea, Dokudami Tea, Ginseng Tea, Kashiwanoha Tea, Parra Tea, Rafu Hemp Tea, Banaba Tea, Bear Tea, Dandelion Tea, Reduced Fertilizer Tea, Zushi Tea・ Tea drinks such as Hyuga summer tea, mate tea, guava tea, malt drink, candy hot water, ginger hot water, waste water, nikki water, lemon hot water, 100% fruit juice drink, fruit juice drink, fruit drink, fruit juice drink, tomato Vegetable drinks such as juice, vegetable juice, tomato and / or vegetable juice with fruit juice, green juice, cola, cider, cream soda, ramune, root beer, ginger ale, fruit juice carbonate, lactic acid carbonate, tonic water, non-alcoholic beer, etc. Beverages, mineral water, carbonated mineral water, carbonated water, sports drinks, energy drinks, health drinks, vinegard links, vinegar drinks, non-alcoholic sake, non-alcohol high, non-alcoholic cocktails, milk, soy milk, fruit juice Soy milk such as soy milk, malt soy milk, lactic acid fermented soy milk, lactic acid beverages, Acid-bacteria beverages, milk shakes, cheese drinks, dairy drinks, scented milk drinks, sake (Japanese sake), synthetic sake, shochu (former and maiden), coffee high, highball, mirin, beer, brewed liquor, distilled liquor・ Happoshu, third beer, fruit liquor, sweet fruit liquor, whiskey, wine, brandy, spirits, liqueur and other alcoholic beverages.

  In the present invention, among the above-mentioned packaged beverages, it is a milk component-containing beverage that contains a large amount of milk components such as milk fat and milk protein in that the effect of the additive for packaged beverages of the present invention can be most effectively exhibited. Preferably there is.

  In the present invention, “containing a large amount of milk components” means that milk components are contained to such an extent that the flavor of milk is felt, and preferably in a packaged beverage, milk fat and / or milk. It shall mean containing 0.5 mass% or more of protein. In addition, content of the said milk component shall be content including milk fat and milk protein contained in the additive for container-packed drinks of this invention.

  Examples of the milk component-containing beverage include milk coffee, coffee milk, cafe au lait, tea ole, lactic acid bacteria beverage, milk shake, cheese drink, dairy beverage, flavored milk beverage and the like.

  The content of the additive for container-packed beverages in the container-packed beverage of the present invention is appropriately selected depending on the type of the container-packed beverage, but is preferably included in the additive for container-packed beverages in the container-packed beverages. The phospholipid content is preferably 0.0005 to 0.1% by mass, more preferably 0.001 to 0.05% by mass, and most preferably 0.003 to 0.01% by mass.

  Examples of the high temperature / high pressure sterilization include retort sterilization, high temperature short time sterilization (HTST), and ultra high temperature heat sterilization (UHT), and any method may be used.

The packaged beverage of the present invention preferably further contains whey minerals.
Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.

  Whey minerals preferred for use in the present invention include high purity, ie, protein, lactose, etc., in that the deteriorated odor generated during storage of the packaged beverage is suppressed, and the resulting packaged beverage has a clean flavor. The impurity content of is preferably low. That is, it is preferable to use a whey mineral having an ash content of 30% or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% or more. The higher the ash content, the better.

  In addition, as an effect when the whey mineral is used in a milk ingredient-containing beverage, it contains whey mineral, and even if the amount of the milk ingredient is reduced by containing the whey mineral, it contains a whey ingredient having a good milk flavor. The point which can obtain a drink is mentioned. That is, by reducing milk components that are likely to cause a stuffy odor, the generation of a stuffy odor can be suppressed indirectly.

  Content of the said whey mineral in the container-packed drink of this invention becomes like this. Preferably it is 0.01-5 mass%, More preferably, it is 0.03-2.5 mass%, More preferably, it is 0.05-1. % By mass. When the content of the whey mineral is less than 0.01% by mass, the effect of suppressing the deterioration odor or refreshing flavor is not seen, and when it exceeds 5% by mass, the bitterness is strong and uncomfortable. It will come to show a flavor.

In addition, when the container-packed drink of this invention is a milk component containing drink, it is preferable not to contain sodium caseinate substantially. In milk component-containing beverages containing a large amount of milk components such as milk fat and milk protein, for example, milk component-containing beverages such as milk coffee and milk tea, sodium caseinate is generally added to suppress feathering and oil-off. The However, the addition of sodium caseinate can suppress feathering and oil-off even when heated and stored with a hot bender or the like, while increasing the odor.
According to the additive for container-packed beverages of the present invention, feathering and oil-off can be suppressed without adding sodium caseinate.

  In addition, the above “substantially” not containing means that the content in the packaged beverage is less than 0.01% by mass, preferably less than 0.005% by mass.

The container-packed beverage of the present invention can use other components that can be used for general container-packed beverages as long as the effects of the present invention are not impaired. Examples of the other components include sweeteners, gelling agents and stabilizers, emulsifiers, sequestering agents, salt, salt salts such as rock salts, inorganic salts, organic acid salts, diglycerides, plant sterols, plant sterol esters, Dextrins such as linear dextrin, branched dexton, cyclic dexton and indigestible dextrin, flavoring ingredients such as flavorings, bitters, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, strengthening agents Etc. may be blended.
The content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.

  Examples of the sweetener include glucose, fructose, sucrose, lactose, maltose, enzymatic saccharified starch syrup, reduced starch saccharified product, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced palatinose, Sorbitol, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, xylooligosaccharide, raffinose, lactulose, palatinose, palatinose oligosaccharide, etc. High-sweetness sweeteners such as saccharides, sugar alcohols, sucralose, acesulfame potassium, stevia, aspartame, neotame, thaumatin, licorice, saccharin, and rahan fruit. These sweeteners can be used alone or in combination of two or more.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchid, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, methylcellulose, carboxymethylcellulose, polydextrose and the like. These gelling agents and stabilizers can be used alone or in combination of two or more.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Examples include esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid esters, and lecithin.

  The production method of the packaged beverage of the present invention is not particularly limited, and when the packaged beverage is produced, the additive for the packaged beverage of the present invention, if necessary, the above-mentioned other components are added and dissolved so as to be homogeneous. Can be obtained.

Next, the method for suppressing the deterioration odor of the packaged beverage of the present invention will be described.
The method for suppressing the deterioration odor of a packaged beverage of the present invention comprises milk-derived phospholipid and milk protein at the time of producing the packaged beverage, and 1 to 15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipid. The aqueous liquid to be contained is contained.
In the method for suppressing deterioration odor of a packaged beverage according to the present invention, the above-mentioned aqueous liquid is contained in the packaged beverage as 0.0005 to 0.1% by mass, preferably 0.001 to 0.00% as milk phospholipid contained in the aqueous solution. It is contained so that it may become 05 mass%, Preferably 0.003-0.01 mass%.
In addition, since the said aqueous solution can substitute suitably for casein sodium in a milk flavor drink as above-mentioned, it is preferable to use the said aqueous liquid as a substitute for casein sodium in the degradation odor suppression method of this invention.

Although not the main purpose of the present invention, an aqueous liquid containing milk-derived phospholipid and milk protein and containing 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipid is generally used. Of course, it can also be used for retort food. In this case, it is possible to suppress a deterioration odor such as a daily retort odor.
In the deterioration odor control method for retort food according to the present invention, the above-mentioned aqueous liquid is added to the retort food, and the milk phospholipid contained in the aqueous liquid is 0.0005 to 0.5% by mass, preferably 0.0005 to 0.1% by mass. %, More preferably 0.001 to 0.05% by mass, and most preferably 0.003 to 0.01% by mass.
Specific examples of the retort food include sauces such as curry, stew, and pasta sauce, and processed cooked foods such as sausages and processed vegetables.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

Manufacture of additives for packaged beverages Among the formulations described in [Table 1], ingredients other than acids (phytic acid, gluconic acid) are mixed under stirring at 55 ° C, followed by acid (phytic acid, glucone) After adjusting pH by adding an acid), the mixture was homogenized at a pressure of 3 MPa to obtain additives A to F for container-packed beverages of the present invention from Production Examples 1 to 6, respectively. Moreover, the following milk raw material A 'was made into the additive G for container-packed drinks as it was. In addition, among the raw materials described in Table 1, the milk raw material A ′ and the buttermilk concentrate were obtained by the following production method, and the phospholipid content and milk protein content were also described.

The milk phospholipid and milk protein contents in each raw material are as follows.
Milk raw material A ′: Concentrate of aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 10.5 mass%, milk solid content 38 mass%, and milk (Content of phospholipid in solid content: 9.7% by mass)
Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) were subjected to charring at 10 ° C., followed by filtration to recover the filtrate (43 parts by mass) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the liquid volume was about one third, and a buttermilk concentrate was obtained. (Buttermilk concentrate phospholipid content 0.53% by mass, protein content 10.9% by mass, milk solid content 33% by mass)

Production of packaged beverage [Example 1]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, 20 parts by weight of milk (oil content 3.8% by weight, milk protein content 2.9%), 4 parts by weight of granulated sugar, 0.03 parts by weight of sugar ester (HLB value 16), the above-mentioned additive A0 for packaged beverages .15 parts by mass was mixed and dissolved, water was further added to prepare a total amount of 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage a which is a packaged beverage of the present invention.

[Examples 2 to 6]
Instead of the additive A for packaged beverages, the additive B for packaged beverages B to F were used in the same manner as in Example 1 except that 0.15 parts by mass of the additive B to F were used. f was obtained.

[Example 7]
In the same manner as in Example 1 except that 0.15 parts by mass of additive G for containerized beverage (= milk raw material A ′) was used instead of additive A for containerized beverage, A coffee drink g was obtained.

[Example 8]
Except having changed 0.15 mass part of additive A for container-packed drinks into 0.04 mass parts, it carried out similarly to Example 1, and obtained coffee drink h which is the container-packed drink of this invention.

[Example 9]
Except having changed 0.15 mass part of additive A for container-packed drinks to 0.25 mass part, it carried out similarly to Example 1, and obtained coffee drink i which is the container-packed drink of this invention.

[Example 10]
Coffee beverage j which is the container-packed beverage of the present invention except that 20 parts by weight of milk was changed to 1.7 parts by weight of fresh cream (oil content 45% by weight, milk protein content = 2% by weight). Got.

[Example 11]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, 20 parts by weight of milk (oil content 3.8% by weight), 4 parts by weight of granulated sugar, 0.03 parts by weight of sugar ester (HLB value 16), 0.1 part by weight of sodium caseinate, the additive A0 for packaged beverages .15 parts by mass was mixed and dissolved, water was further added to prepare a total amount of 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage k which is a container-packed beverage of the present invention.

[Example 12]
Instead of 0.15 parts by mass of additive A for packaged beverages, 0.15 parts by mass of additive G for packaged beverages (= milk raw material A ′) was used in the same manner as in Example 11, except that A coffee beverage 1 which is a packaged beverage was obtained.

[Example 13]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, 10 parts by weight of milk (oil content 3.8% by weight, milk protein content 2.9%), granulated sugar 4 parts by weight, whey mineral (solid content 98% by weight, ash content in the solid content is 55% by weight) 0.06 parts by mass, sugar alcohol 0.65 parts by mass, sugar ester (HLB value 16) 0.03 parts by mass, 0.15 parts by mass of the above-mentioned additive A for packaged beverages are mixed and dissolved, and water is further added to the total amount. Was adjusted to 100 parts by mass and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage m which is a container-packed beverage of the present invention.

[Example 14]
A coffee beverage n, which is a packaged beverage of the present invention, was obtained in the same manner as in Example 11 except that 0.1 part by mass of sodium caseinate was changed to 0.02 parts by mass.

[Example 15]
A coffee beverage o, which is a packaged beverage of the present invention, was obtained in the same manner as in Example 1 except that 0.03 part by mass of sugar ester (HLB value 16) was 0.08 part by mass.

[Example 16]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9%) 20 parts by mass, granulated sugar 4 parts by mass, sugar ester (HLB value 16) 0.03 parts by mass, polyglycerol fatty acid ester 0.1 mass And 0.15 parts by mass of the above-mentioned additive A for packaged beverages were mixed and dissolved, water was further added to prepare a total amount of 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (capacity 200 ml), and a retort sterilization treatment was performed at 125 ° C. for 20 minutes to obtain a coffee beverage p which is a packaged beverage of the present invention.

[Example 17]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by weight, milk protein content 2.9%) 20 parts by weight, granulated sugar 4 parts by weight, sugar ester (HLB value 16) 0.03 parts by weight, glycerin diacetyl tartaric acid fatty acid ester (DATEM) 0.1 parts by mass and 0.15 parts by mass of the above-mentioned additive A for packaged beverages were mixed and dissolved, water was further added to prepare a total amount of 100 parts by mass, and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage q which is a packaged beverage of the present invention.

[Comparative Example 1]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, 20 parts by mass of milk (oil content 3.8% by mass, milk protein content 2.9%), 4 parts by mass of granulated sugar, 0.03 parts by mass of sugar ester (HLB value 16), 0.1 part by mass of sodium caseinate After mixing and dissolving, water was further added to prepare a total amount of 100 parts by mass and dissolved at 65 ° C. Next, after homogenizing, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage r as a container-packed beverage of a comparative example.

[Comparative Example 2]
An appropriate amount of baking soda was added to 70 parts by mass of coffee extract (solid content: 1.5% by mass) to adjust the pH to 6.6. Subsequently, milk (oil content 3.8% by mass, milk protein content 2.9%) 20 parts by mass, granulated sugar 4 parts by mass, sugar ester (HLB value 16) 0.03 parts by mass, sodium caseinate 0.1 part by mass, Mix and dissolve 0.5 parts by weight of buttermilk powder (phospholipid content 1.67% by mass, protein content 32.7% by mass, oil 7% by mass), and add water to make 100 parts by mass. And dissolved at 65 ° C. Next, after homogenization, 190 g was put into a steel can (with a capacity of 200 ml) and subjected to a retort sterilization treatment at 125 ° C. for 20 minutes to obtain a coffee beverage s which is a packaged beverage of a comparative example.

After returning the coffee beverages a to q which are the container-packed beverages of the present invention and the coffee beverages r to s which are the container-packed beverages of the comparative examples to room temperature (25 ° C.), the deterioration odor immediately after preparation (retort odor, stuffy odor) And the flavor was evaluated according to the following evaluation criteria.
Furthermore, the deterioration odor and flavor were evaluated after 4 weeks for those stored at 5 ° C. and 60 ° C., respectively. Those stored at 60 ° C. were similarly evaluated for deterioration odor and flavor every week for 3 weeks, and the emulsion stability was also evaluated after 3 weeks.
The results are shown in [Table 2].

<Evaluation criteria>
-Evaluation of emulsification stability Feathering and oil-off when each coffee beverage was opened in a container were evaluated according to the following criteria.
(Double-circle): There is almost no feathering, oil-off is not seen at all, and it is very favorable.
A: Feathering is slightly observed but is easily dispersed, and no oil-off is observed at all.
(Triangle | delta): Feathering and oil-off are seen, and it is a little bad.
X: Feathering and oil-off are severe and poor.

-Evaluation standard of deterioration odor The sensory test was conducted by 15 panelists on the deterioration odor when each coffee drink was included in the mouth.
The standard was a coffee beverage that was not retort sterilized with the same composition for each example (ie, just after preparation), and felt a slightly unpleasant odor when compared to two that did not feel the difference. 1 point is given to the object, and 0 point is given to those that feel a strong and unpleasant odor, ◎ + if the total score is 27 points or more, ◎ if it is 24 to 26 points, ◯ if it is 20 to 23 points, 15 ~ 19 points were evaluated as Δ, and 14 points or less as X.

-Flavor Evaluation Criteria The taste of each coffee drink in the mouth was subjected to a sensory test with 15 panelists.
2 points for refreshing and refreshing flavors, 0 points for remaining unsatisfactory flavors, 1 point for those that cannot be said, ◎ + , 24 to 26 points, ◎, 20 to 23 points ◯, 15 to 19 points Δ, and 14 points or less ×.

<Corn potage soup>
30 parts by weight of sweet corn (sodium chloride content 0.5% by weight), 5 parts by weight of milk, 5 parts by weight of skim milk powder (sodium chloride content 1.5% by weight), 1 part by weight of unsalted butter, 1 part by weight of flour, paste 1 part by mass of modified starch, 0.1 part by mass of white pepper, and 100 parts by mass of water were added thereto, and the mixture was stirred and mixed at 75 ° C. for 15 minutes to obtain corn potage soup. Subsequently, 0.15 parts by mass of additive A for container-packed beverages was added to 98.85 parts by mass of the obtained corn potage soup, and then 180 g was put into a steel can (capacity 200 ml), and the mixture was stirred at 115 ° C. for 30 minutes. Retort sterilization was performed to obtain corn potage soup a which is a container-packed beverage of the present invention.

  On the other hand, a corn potage soup b, which is a comparative example manufactured by the same blending and manufacturing method, was prepared except that 0.15 parts by mass of additive A for packaged beverages was replaced by 0.1 part by mass of sodium caseinate.

  When the two types of corn potage soup obtained were comparatively tasted, the corn potage soup a which is a container-packed beverage of the present invention has a clearer flavor than the corn potage soup b which is a comparative example. Deterioration odor when stored at ℃ for 2 weeks was clearly suppressed.

<Milk tea>
Eight commercially available tea tea bags were immersed in 1280 ml of hot water for 2 minutes to obtain a black tea extract. To this tea extract 83.9 parts by mass, 0.15 parts by mass of additive A for packaged beverages, 10 parts by mass of milk, 6 parts by mass of granulated sugar and 0.03 parts by mass of sugar ester were added and mixed at 65 ° C. Next, after homogenization, 190 g was put into a steel can (capacity 200 ml), and retort sterilization was performed at 125 ° C. for 20 minutes to obtain milk tea a which is a packaged beverage of the present invention.

On the other hand, milk tea b, which is a comparative example produced by the same blending and manufacturing method, was prepared except that 0.15 parts by mass of additive A for packaged beverages was replaced by 0.15 parts by mass of sodium caseinate.
As a result of comparative tasting of the two types of milk tea obtained, milk tea a, which is a packaged beverage of the present invention, has a refreshing flavor, and further suppresses deterioration odor when stored at 60 ° C. for 2 weeks. It had been.

<Matcha milk>
10 parts by weight of milk, 8.8 parts by weight of granulated sugar, 3.3 parts by weight of skim milk powder, 0.1 part by weight of sodium caseinate, 1.3 parts by weight of powdered green tea, 0.15 parts by weight of additive A for packaged beverages, this Water was added to make 100 parts by mass and mixed and dissolved at 65 ° C. for 10 minutes. Next, after homogenization, 190 g was put into a steel can (with a capacity of 200 ml) and sterilized by retort at 125 ° C. for 20 minutes to obtain matcha milk a which is a packaged beverage of the present invention. On the other hand, Matcha milk b, which is a comparative example manufactured by the same blending and manufacturing method, was prepared except that 0.15 parts by mass of additive A for packaged beverages was replaced by 0.15 parts by mass of sodium caseinate.

  As a result of comparative tasting of the two types of Matcha milk obtained, Matcha Milk a, which is a packaged beverage according to the present invention, has a refreshing flavor, and the deterioration odor when stored at 60 ° C. for 2 weeks is clearly suppressed. It had been.

Claims (3)

A container-containing milk component-containing beverage additive that is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid,
The container-packed milk component-containing beverage is a coffee beverage, tea ole, matcha milk or corn potage soup,
The aqueous liquid contains a milk raw material composed of an aqueous phase component produced when producing butter oil from cream or butter and an organic acid,
The aqueous liquid has a pH of 3 to 6,
0.0005 to 0 weight used for milk component-containing beverage of the container Tsumechichi component-containing beverage additives, in dairy ingredient-containing beverages, as the phospholipid content in the container packed dairy ingredient-containing beverage additives. An additive for beverages containing a container-packed milk component, characterized in that the amount is 1% by mass. A container milk component-containing beverage containing the container milk component-containing beverage additive according to claim 1 . Container-packed milk component containing milk-derived phospholipid and milk protein, containing 1-15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipid, and containing an aqueous liquid having a pH of 3-6 A method for suppressing deterioration odor of a beverage containing,
The container-packed milk component-containing beverage is a coffee beverage, tea ole, matcha milk or corn potage soup,
The aqueous liquid contains a milk raw material composed of an aqueous phase component produced when producing butter oil from cream or butter and an organic acid,
The aqueous liquid is added to the container-packed milk component-containing beverage in an amount such that the phospholipid content contained in the aqueous liquid is 0.0005 to 0.1% by mass in the container-packed milk component-containing beverage. Deteriorating odor control method for container-packed milk component-containing beverages.