JP6381955B2 - Bottled milk or soy milk beverage and powder foaming agent - Google Patents

Description

  The present invention relates to a container-filled milk or soy milk-containing beverage and a powder foaming agent.

  In contrast to the diversifying consumer preferences, it is difficult to improve the preferences only by taste and aroma, and a new texture is required. Until now, many technologies have been invented for generating foam by shaking and retaining the foam in beverages containing packed milk.

  For example, in the prior art, as disclosed in Patent Document 1, Patent Document 2, and Patent Document 3, the development of an optimal beverage for shaking a container-packed beverage to make it foam was performed.

JP 2005-229880 A JP 2009-50259 A JP 2010-4826 A

  However, in these methods, the foam is good, but the foam is large and the foam removal after shaking is deteriorated, so that a creamy foam cannot be provided.

  The present invention has been made in view of the above circumstances, and by adding a carbonic acid composition containing a carbonate and an organic acid after opening the bottle, it can contain fine foam and can contain fine stuffed milk or soy milk. It aims at providing the powder foaming agent which generate | occur | produces a fine foam in the liquid of a drink and a drink with a container stuffed milk or a soy milk.

  The present inventors have found that fine bubbles are generated by adding a carbonate composition containing a carbonate and an organic acid to a beverage with a packaged milk or soy milk after opening, and the present invention is completed. It came to. More specifically, the present invention provides the following.

  (1) Beverage-filled milk or soy milk-containing beverage in which a powder composition containing a carbonate and an organic acid is added after opening.

  (2) The beverage according to (1), comprising the powder composition disposed so as not to contact the liquid in the container.

  (3) The beverage according to (1) or (2), which is stored at 35 ° C. or lower.

  (4) The beverage according to any one of (1) to (3), further including a liquid acidulant in the liquid in the container.

  (5) The beverage according to (4), wherein the liquid acidulant contains one or more selected from the group consisting of gluconic acid, phytic acid and phosphoric acid.

  (6) The beverage according to any one of (1) to (5), further including a thickener (including 0) of 1 ppm or less (including 0) in the liquid in the container.

  (7) The beverage according to any one of (1) to (6), wherein the organic acid includes malic acid and tartaric acid.

  (8) The beverage according to any one of (1) to (7), wherein the powder composition further comprises a gluconate.

  (9) A powder foaming agent for beverages containing packed milk or soy milk, comprising carbonate and an organic acid.

  (10) The powder foaming agent according to (9), which is added to a container-packed beverage that is not a hot beverage.

  (11) The powder foaming agent according to (9) or (10), wherein the organic acid contains malic acid and tartaric acid.

  (12) The powder foaming agent according to any one of (9) to (11), further comprising gluconate.

  According to the present invention, since the powder composition containing carbonate and organic acid is added to the beverage containing bottled milk or soymilk after opening, fine bubbles are generated in the beverage containing bottled milk or soymilk. it can.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to this.

<Beverage with packed milk or soy milk>
The beverage with a packaged milk or soy milk of the present invention is used because a powder composition containing a carbonate and an organic acid is added after opening. In the present invention, the term “with milk” or “with soy milk” means that the liquid in the container contains a milk component, a soy milk component, or both. In the present invention, the term “after opening” means that the container-packed beverage filled in the container is first opened.

  In the foam by the conventional foaming agent, since it is a foam generated by shaking, the size of a foam will become large by including ambient air by it. On the other hand, the beverage of the present invention is foam generated by adding a powder composition containing a carbonate and an organic acid after opening. Even if only carbonate is added to the liquid in the container, the carbonate is difficult to dissolve and bubbles are not easily generated, but according to the present invention, by adding powdered carbonate together with powdered organic acid, The organic acid promotes the dissolution of the carbonate, and fine bubbles are generated at that time.

  The beverage of the present invention is not particularly limited as long as it is a beverage containing milk or soy milk, and examples thereof include coffee beverages, tea beverages, fruit beverages, sports beverages, health beverages, and alcoholic beverages. According to the beverage of the present invention, fine foam can be generated by adding a powder composition containing a carbonate and an organic acid, so that when the fine foam is included in the mouth, the mouthfeel of the foam feel A coffee drink or a tea-based drink is preferable in that it is good.

  Although the container of this invention will not be specifically limited if a container can be filled with a drink, For example, a PET bottle, a bottle, a can etc. are mentioned. According to the present invention, it is preferable to use a PET bottle, a glass bottle, or the like because it can be enjoyed by visually recognizing fine bubbles.

  The powder composition is not particularly limited as long as it contains a carbonate and an organic acid. The powder composition may or may not contain a milk component, but the milk protein contained in the milk component in milk or soy milk does not dissolve at 35 ° C. or lower and impairs the functionality of the beverage. . Therefore, when the beverage of the present invention is stored at 35 ° C. or lower, which will be described later, the powder composition preferably does not contain a milk component in that milk protein can be prevented from being dissolved in the liquid in the container.

  The carbonate is not particularly limited as long as it is in a powder form, and examples thereof include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate. The carbonate is preferably sodium carbonate or sodium bicarbonate in that finer bubbles are generated in the liquid.

  The weight of the carbonate added to the liquid in the container may be appropriately set according to the purpose and the amount of the organic acid, and is not particularly limited. For example, the amount may be set in the range of 0.1 to 2.0% by weight with respect to the weight of the liquid in the container. 6 wt% or more, 0.7 wt% or more, 0.8 wt% or more, 0.9 wt% or more, 1.0 wt% or more, etc.).

  The organic acid is not particularly limited as long as it is in a powder form, and examples thereof include citric acid, malic acid, fumaric acid, adipic acid, tartaric acid, and succinic acid. The organic acid is preferably citric acid in that it further promotes dissolution of the carbonate. On the other hand, when only citric acid or malic acid is used, it shows an savory taste, but when malic acid and tartaric acid are used in combination as organic acids, the savory taste can be suppressed and the flavor of the beverage is improved. By using malic acid and tartaric acid in combination, miscellaneous taste suppresses the taste, and furthermore, the suppression of the taste makes it easier to feel the body feeling of malic acid that is compatible with milk. It is presumed that the acidity is also suppressed. Therefore, in order to improve the flavor of the beverage, it is preferable to use malic acid and tartaric acid in combination as the organic acid contained in the powder composition.

  The weight of the organic acid added to the liquid in the container is not particularly limited, and may be set to 0.1 to 1.0% by weight with respect to the weight of the liquid in the container. In view of suppressing the above, 0.5 wt% or less (specifically, 0.45 wt% or less, 0.4 wt% or less, 0.35 wt% or less, 0.3 wt% or less, 0.25 % By weight or less) is preferred.

  The beverage of the present invention may comprise a powder composition. In this case, the powder composition is arranged so as not to come into contact with the liquid in the container. Specifically, the powder composition may be attached directly to the outside of the container, or the powder composition may not be directly attached to the container but may be provided in a mode that can be taken separately from the container. .

  Further, the temperature at which the beverage of the present invention is stored is not particularly limited, but when used as a cold beverage, it is preferably stored at 35 ° C. or lower. In this case, as described above, when the powder composition of the present invention does not contain a milk component, the milk protein is prevented from being dissolved in the liquid in the container when the beverage of the present invention is stored at 35 ° C. or lower. it can.

  In the present invention, the liquid in the container may contain a liquid acidulant. By adding the organic acid contained in the powder composition to the liquid in the container, dissolution of the carbonate is promoted and fine bubbles are generated in the liquid. On the other hand, the organic acid is added to the liquid in the container. The pH of the liquid decreases and the sourness becomes stronger. However, since the liquid in the container of the present invention contains a liquid acidulant before the organic acid is added, the pH of the liquid can be lowered in advance. The amount of acid added can be reduced.

  Although the liquid acidulant used for this invention is not specifically limited, For example, gluconic acid, phytic acid, phosphoric acid, an acetic acid etc. are mentioned. In order to suppress the acidity and improve the flavor, the liquid acidulant is preferably one that makes it difficult to feel the acidity. As the liquid acidulant, gluconic acid, phytic acid, and phosphoric acid are preferable in that it is difficult to feel the acidity itself, and the amount of the organic acid to be used can be suppressed to suppress acidity. Acid is preferred. When the liquid acidulant is contained in the liquid in the container, the pH of the liquid is preferably 5.3 to 6.5 from the viewpoint of the balance with the pH of the liquid that varies depending on the organic acid added thereafter. Yes, more preferably 5.5 to 6.3, and most preferably 5.7 to 6.0.

  When the organic acid is added to the liquid in the container before sterilization, the protein is easily denatured because the pH at the time of sterilization is lowered due to the decrease in pH. However, since the powder composition of the present invention is added to the liquid in the container after opening the container-packed beverage, that is, after sterilization, the pH during sterilization can be made near neutral. Thus, in the present invention, the protein is not easily denatured when the beverage is sterilized. In general, when an organic acid is added to the liquid in the container before sterilization, a thickener is added to the liquid in the container in order to prevent a decrease in protein during sterilization. However, according to this method, the thickening agent is added to the liquid, so that bubbles are not easily removed even by a foaming agent or shaking. On the other hand, the present invention can keep the pH at the time of sterilization near neutral, so that the protein in the liquid in the container is not easily denatured at the time of sterilization, and the use of a thickener can be suppressed. As a result, bubbles are easily removed when powder is added to the liquid in the container.

  As described above, the beverage of the present invention can suppress protein denaturation during sterilization without using a thickener, but may contain a thickener in the liquid in the container. However, when the thickener is contained in the liquid in the container, it is preferable that the thickener is contained in an amount of 1 ppm or less with respect to the liquid in the container in terms of improving the bubble removal. It is more preferably contained below, and further preferably contained below 0.1 ppm. However, in order to improve the bubble removal of the liquid, it is most preferable not to include a thickener in the liquid in the container.

  The powder composition preferably further contains a gluconate, and can be added to a beverage to suppress the sourness of the organic acid and to improve the flavor by making the taste mild.

  The kind of gluconate is not particularly limited, and examples thereof include alkali metal salts of gluconic acid such as potassium gluconate and sodium gluconate, and alkaline earth metal salts of gluconic acid such as calcium gluconate. Among these, potassium gluconate is preferable in that salty taste is difficult to feel and the flavor is easily improved.

  The weight of the gluconate added to the beverage in the container is not particularly limited, but is preferably 0.01% by weight or more, and 0.10% by weight with respect to the total weight of the beverage in terms of higher masking effect. The above is more preferable, 0.20% by weight or more is further preferable, and 0.25% by weight or more is most preferable. On the other hand, when there is too much content of gluconate, salty taste will be conspicuous and it will become easy to impair the flavor of a drink. In this respect, 1.0% by weight or less is preferable, 0.70% by weight or less is more preferable, 0.50% by weight or less is more preferable, and 0.40% by weight or less is most preferable with respect to the mass of the entire beverage. .

  The beverage of the present invention may or may not contain the above-mentioned liquid acidulant and thickener, as well as known components contained in conventional beverages, in the liquid in the container. Examples of such components include tea leaves, coffee extracts, fragrances, sweetening amounts, emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals, pH adjusters, and the like.

  As a method for producing a container-filled milk or soy milk-containing beverage, a conventionally known method may be used. However, according to the present invention, since there is no need to add an organic acid salt at the time of sterilization, the pH of the beverage at the time of sterilization can be kept neutral, and this can suppress milk protein denaturation at the time of sterilization. There is no need to add a thickener to prevent milk protein denaturation.

<Powder foaming agent>
The present invention includes a powder foaming agent for beverages containing packaged milk or soy milk, comprising carbonate and an organic acid.

  Although the powder foaming agent of this invention may contain a milk component, it does not need to contain it. However, when the powder foaming agent is added to a cold beverage stored at 35 ° C. or lower, not a hot beverage stored at a high temperature, for example, if the milk component is contained in the powder foaming agent, the milk component The milk protein in it cannot be dissolved in the beverage. Therefore, when added to a container-packed beverage that is not a hot beverage, the powder foaming agent of the present invention preferably does not contain a milk component.

  The organic acid is not particularly limited, and examples thereof include citric acid, malic acid, fumaric acid, adipic acid, tartaric acid, and succinic acid. Of these, it is preferable to use malic acid and tartaric acid in combination as the organic acid.

  The powder foaming agent preferably further comprises gluconate. The kind of gluconate is not particularly limited, and examples thereof include alkali metal salts of gluconic acid such as potassium gluconate and sodium gluconate, and alkaline earth metal salts of gluconic acid such as calcium gluconate. Of these, potassium gluconate is preferred.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

[Test 1]
Sugar 5.0 wt%, Whole milk powder 1.5 wt%, Nonfat dry milk 1.5 wt%, Black tea leaf 1.0 wt%, Ascorbic acid 0.05 wt%, Emulsifier 0.05 wt%, Sodium bicarbonate 0.01 A beverage (milk tea) of wt%, sucralose 0.004 wt% was prepared. Further, this milk tea was sterilized with F0 = 30 or more. The milk tea had a tannin value of 95 mg / 100 ml, a milk fat content of 0.4% by weight, a non-fat milk solid content of 2.5% by weight, an HLB value of 9.4, Bx 8.5, and a pH of 6.7. .

  Based on this milk tea, beverages of Examples 1 to 3 and Comparative Example 1 shown in Table 1 were prepared. In Example 1, a powdered foaming agent was added. In Examples 2 and 3, a liquid acidulant was added, and then the foaming agent was added. In Comparative Example 1, neither a liquid acidulant nor a foaming agent was added. Thereafter, each beverage was shaken for 10 seconds, transferred to a graduated cylinder, and the volume of foam was measured. Moreover, the magnitude | size of foam was confirmed visually and the flavor was confirmed. The results are shown in Table 2.

  Regarding the volume of the foam, in Comparative Example 1 in which no foaming agent was added, it was confirmed that large bubbles were gathered on the wall surface. On the other hand, in Examples 1 to 3 to which the foaming agent was added, it was confirmed that fine bubbles were generated and the liquid level was maintained. Moreover, in Examples 1-3 which added the foaming agent, it was confirmed that the shape of the foam after 1 minute is maintained with fine foam. From this result, it can be seen that fine bubbles are generated by adding the foaming agent, and the fine bubbles are more than when the powdered carbonate and the organic acid-containing foaming agent are not added. It was shown that it can be maintained.

  Regarding the flavor, in Comparative Example 1, since no foaming agent was added, there was no feeling of foam, and the taste was not different from that of ordinary milk tea. Moreover, in Example 1, while maintaining a foam feeling, the irritation | stimulation by acidity was strong and the aftertaste was strong. On the other hand, in Examples 2-3 in which the liquid acidulant was added before the addition of the foaming agent, the amount of citric acid added compared to Example 1 while maintaining the foam feeling as in Example 1 As a result, it was confirmed that the irritation caused by sourness was suppressed. In particular, in Example 2 in which gluconic acid was used as the liquid acidulant, it was confirmed that irritation was suppressed as compared with Example 3 in which phytic acid was used. Further, in Example 2, the flavor was mild, and in Example 3, it was confirmed that the taste was refreshing. From this result, it is shown that by adding a liquid acidulant such as gluconic acid or phytic acid before adding the foaming agent, the stimulation by citric acid can be eased while generating fine bubbles, It was shown that gluconic acid can suppress beverage irritation and can impart a flavor to beverages more than phytic acid.

[Test 2]
7.0% by weight of sugar, 1.5% by weight of whole milk powder, 1.1% by weight of skim milk powder, 1.0% by weight of black tea leaf, 0.05% by weight of sodium ascorbate, 0.03% by weight of emulsifier, 0.01% of sodium bicarbonate A beverage (milk tea) with a weight percentage was prepared. Further, this milk tea was sterilized with F0 = 30 or more. The milk tea had a tannin value of 95 mg / 100 ml, a milk fat content of 0.4% by weight, a nonfat milk solid content of 2.2% by weight, an HLB value of 10, Bx10.0, and a pH of 6.6.

  Based on this milk tea, beverages of Examples 4 to 8 shown in Table 3 were prepared. Specifically, a foaming agent containing sodium bicarbonate and citric acid was added to Example 4 so as to have the composition shown in Table 3, and a foaming agent containing sodium bicarbonate and malic acid was added to Example 5. In addition, a foaming agent containing sodium bicarbonate and tartaric acid was added to Example 6, a foaming agent containing sodium bicarbonate, malic acid and tartaric acid was added to Example 7, and sodium bicarbonate and apple were used in Example 8. A foaming agent containing acid, tartaric acid and potassium gluconate was added. Thereafter, it was shaken vigorously for 10 seconds, transferred to a graduated cylinder, and the volume of the foam was measured. Moreover, the magnitude | size of the bubble was confirmed visually and the flavor was confirmed. Examples 4 to 8 were also evaluated particularly for the taste. The results are shown in Table 4.

  In all of Examples 4 to 8, it was confirmed that fine bubbles were generated and the liquid level was covered. Moreover, since the shape of the foam after 1 minute compared with Examples 4 and 5 in Example 6, since the irritation | stimulation by acidity was weak, it was confirmed that evaluation of flavor was high. In addition, Examples 7 and 8 had a relatively low taste, whereas Examples 4 to 6 had a higher taste because Examples 6 and 6 felt a taste of taste. Was confirmed. In Example 5, malic acid has a body feeling and good compatibility with milk, but it has a strong acidity like citric acid and also has an astringent taste. Therefore, flavor evaluation is similar to Example 4. It is thought that it was low. In Example 6, although not as much as citric acid or malic acid, it has a sour taste and also has an appetizing taste, so it is considered that the evaluation was higher than those in Examples 4 and 5. The reason why Example 7 had higher flavor evaluation than Examples 4 to 6 was that malic acid and tartaric acid were used in combination, so that the sourness was easily felt as miscellaneous, and the miscellaneous taste suppressed the taste, This is thought to be because the body feeling of malic acid, which is compatible with milk, became easier due to the suppression of the taste. The evaluation of the flavor of Example 8 was higher than that of Example 7 because potassium gluconate masked the sourness and the taste became milder.

Claims (12)

A powder composition comprising a carbonate and an organic acid , and a liquid in the container,
The powder composition does not contain a milk component, and contains a milk component in the liquid,
A beverage containing packed milk or soy milk, wherein the powder composition is added to the liquid after opening.   The beverage according to claim 1, comprising the powder composition disposed so as not to contact the liquid in the container.   The beverage according to claim 1 or 2, which is stored at 35 ° C or lower.   The beverage according to any one of claims 1 to 3, further comprising a liquid acidulant in the liquid in the container.   The beverage according to claim 4, wherein the liquid acidulant contains one or more selected from the group consisting of gluconic acid, phytic acid and phosphoric acid. The beverage according to any one of claims 1 to 5, wherein the thickener in the liquid in the container is 1 ppm or less .   The beverage according to any one of claims 1 to 6, wherein the organic acid contains malic acid and tartaric acid.   The beverage according to any one of claims 1 to 7, wherein the powder composition further comprises a gluconate. Not including unrealized milk ingredient and a carbonate and an organic acid, packaged milk filled or powder foaming agent for soymilk beverage.   The powder foaming agent of Claim 9 added to the container stuffing drink which is not a hot drink.   The powder foaming agent according to claim 9 or 10, wherein the organic acid comprises malic acid and tartaric acid.   The powder foaming agent according to any one of claims 9 to 11, further comprising gluconate.