JP6494901B2 - soda drink - Google Patents

Description

  The present invention relates to a carbonated beverage containing a milk component, which has good foaming and foam retention, and a method for producing the same.

  In carbonated beverages, good foam formation (also referred to as foaming) and stable foam persistence (also referred to as foam retention) affect the refreshing feeling and mouthfeel when drinking. In particular, the bubbles of carbonated beverages containing milk components are characterized by a fine texture that can be played gently on the tongue. The

  On the other hand, from the viewpoint of the stability of the emulsified state during storage, it is desirable that the carbonated beverage containing milk components has a low milk fat content, specifically 0.5% by weight or less. However, if the amount of milk fat is reduced, the formation of foam in carbonated beverages is adversely affected, and carbonated beverages containing conventional milk components have poor foaming when poured into a glass, and the foam disappears as soon as it is poured. , I could not fully enjoy the refreshing feeling when drinking, the taste, and the taste of milk.

JP2013-11A International Publication WO2010 / 035869 JP 2006-129787 A JP 2000-253860 A

  An object of the present invention is to provide an unprecedented carbonated beverage having good foaming and foaming and a mellow taste of milk despite low milk fat content.

  As a result of intensive studies to achieve the above object, the present inventors have surprisingly found that the amount of non-fat milk solids in the beverage and the carbon dioxide pressure are within a predetermined range, thereby reducing foaming. It became clear that the improvement of foam retention could be realized.

Although this invention is not limited to this, the following aspects are included.
(1) A carbonated beverage having a milk fat content of 0.5% by weight or less, a non-fat milk solid content of 1.2 to 4.0% by weight, and a carbon dioxide pressure of 1.5 to 4.0 kg / cm ² .
(2) The carbonated drink according to (1), including fermented milk.
(3) The carbonated beverage according to (1) or (2), wherein the amount of nonfat milk solid content derived from fermented milk is 0.05% by weight or more.
(4) The carbonated beverage according to any one of (1) to (3), which has a pH of 6.5 or less.
(5) The step of adjusting the beverage so that the milk fat content is 0.5% by weight or less and the non-fat milk solid content is 1.2 to 4.0% by weight, and the carbon dioxide pressure is 1.5 to 4. Carbon dioxide gas is included in the beverage so as to be 0 kg / cm ² , and the carbonic acid having a milk fat content of 0.5% by weight or less and a nonfat milk solid content of 1.2 to 4.0% by weight A method for producing a beverage.

  According to the present invention, foaming and foam retention can be improved in a carbonated beverage containing milk components.

It is the figure which showed the evaluation result of foaming in the various drinks evaluated by the experiment example. It is the figure which showed the evaluation result of the foam retention in the various drinks evaluated by the experiment example. It is the figure which showed the relationship of non-fat milk solid content and foaming (foam liquid amount) in the various drinks evaluated by the experiment example. It is the figure which showed the relationship of non-fat milk solid content and foam retention (foam disappearance time) in the various drinks evaluated by the experiment example.

Carbonated beverage The carbonated beverage of the present invention is a beverage containing carbon dioxide gas. In a preferred embodiment, the carbonated beverage of the present invention is a non-alcoholic beverage. The carbonated beverage of the present invention includes a milk component, and specifically includes soft drinks and lactic acid bacteria beverages containing the milk component, but fermented milk itself is not included in the carbonated beverage of the present invention. In addition, the soft drink, the lactic acid bacteria drink, and fermented milk in this specification are the same as the classification based on the Food Sanitation Law.

The raw material containing the milk component milk component is not particularly limited in its origin or presence or absence of processing, but specifically, for example, milk, whole milk powder, skimmed milk powder, adjusted milk powder, condensed milk, cream, fermented milk, lactic acid bacteria Beverages, milk drinks, butter, cheese, concentrated milk, concentrated whey, whey powder and the like can be mentioned. In the carbonated beverage of the present invention, it is preferable that fermented milk is included in terms of the richness and taste of milk and the effect of foam retention. When fermented milk is used, the amount thereof is not particularly limited, but preferably the amount of non-fat milk solid content derived from fermented milk in the beverage is 0.05% by weight or more, more preferably 0. 5% by weight or more.

Non-fat milk solid content The non-fat milk solid content is a value obtained by removing moisture and milk fat content from milk among components constituting milk. That is, the total amount of milk fat and non-fat milk solids is milk solids. The non-fat milk solid content can be calculated by multiplying the total nitrogen measured by the Kjeldahl method by a conversion factor. The content of non-fat milk solids in the carbonated beverage of the present invention is 1.2 to 4.0% by weight, preferably 1.5 to 3.5% by weight, more preferably 1.5 to 3.0%. % By weight. If the content of non-fat milk solids is too low, it is difficult to obtain the foaming / foaming effect of the present invention. Moreover, when content of non-fat milk solid content is too high, the smell and stickiness of milk stand out, and there exists a possibility that the mellow taste of milk may be lost.

Milk fat content The milk fat content of the beverage of the present invention is 0.5% by weight or less. If the milk fat content is higher than 0.5% by weight, the stability of the emulsified state during storage can be adversely affected. A preferred range is 0.2% by weight or less, and a more preferred range is 0.1% by weight. The milk fat content can be measured by the Gerber method or the Rosette Gottlieb method.

Carbonate (carbon dioxide) gas in the carbon dioxide gas pressure present invention, injection of carbon dioxide gas, a mixed liquid in advance, including the carbon dioxide gas such as carbonated water, can be included in the beverage by conventional methods. The gas pressure in this specification means the gas pressure in the container at 20 ° C. The gas pressure of the carbonated beverage of the present invention is 1.5 to 4.0 kg / cm ² , preferably 2.0 to 4.0 kg / cm ² , more preferably 2.5 to 3.5 kg / cm ² . If the gas pressure is too low, it is difficult to obtain the foaming / foaming effect of the present invention. If the gas pressure is too high, the mellow taste of milk may be lost due to the stimulation of carbonic acid.

  The gas pressure can be measured by a method well known to those skilled in the art. For example, the sample temperature is set to 20 ° C. and measured using a gas volume measuring device (such as GVA-500A manufactured by Kyoto Electronics Industry Co., Ltd.). Can do.

PH of carbonated beverages
The pH of the beverage of the present invention is not particularly limited as long as it is within a range that can prevent deterioration during storage and distribution, but it is preferably 6.5 or less, more preferably 4.5 or less, and even more preferably 3. 0 to 4.0.

  The pH can be adjusted by adding various acidulants used in ordinary foods. Specific acidulants include lactic acid, citric acid, phosphoric acid, malic acid, tartaric acid, gluconic acid, succinic acid, various fruit juices (citrus fruits, apples, berries, etc.), extract extracts thereof, or mixtures thereof. it can.

Other components In the carbonated beverage of the present invention, sugar, acidulant, fruit juice, coffee, tea, cocoa, flavor, colorant, stabilizer, emulsifier, vitamin, in addition to milk components, as long as the effects of the invention are not adversely affected Ingredients such as minerals can be added. Further, a silicone antifoaming agent or the like may be used in order to prevent foam blowing during filling.

Containerized beverage Since the beverage of the present invention contains carbon dioxide, it is preferably provided as a containerized beverage. Examples of the container include ordinary items such as glass bottles, PET bottles, and metal cans. The packaged beverage may be heat sterilized. Moreover, it is preferable that the container filled with the carbonated beverage is a container that can be re-plugged.

Production of beverage The beverage of the present invention can be produced by combining techniques known to those skilled in the art. In this production method, the step of adjusting the beverage so that the milk fat content is 0.5 wt% or less and the non-fat milk solid content is 1.2 to 4.0 wt%, and the carbon dioxide pressure is 1.5 It is important to perform a step of adding carbon dioxide gas to the beverage so as to be ˜4.0 kg / cm ² , and by these, a carbonated beverage having good foaming and foam retention can be obtained. Furthermore, the process of filling a container with a drink, the heat sterilization process, etc. may be included.

  From another viewpoint, the present invention can also be grasped as a method for improving foaming and foam retention in a container-packed carbonated drink, particularly a container-packed carbonated drink containing a milk component.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples. Further, in this specification, unless otherwise specified, the unit is based on weight, and the numerical range is described as including the end points.

Experimental Example 1: Production and Evaluation of Various Beverages In order to examine the influence of the amount of non-fat milk solids and carbon dioxide pressure in a carbonated beverage on foaming and foam retention, various beverages were produced, and the foaming and foam retention were produced. It was measured.

<Manufacture of various beverages>
First, each raw material was mixed with the composition shown in Table 1 to prepare a carbonated beverage, filled in a 400 mL PET bottle, and then cooled to obtain a carbonated carbonated beverage (Example 1). The carbonated beverage of Example 1 has a pH adjusted to 3.6 with lactic acid, the milk solid content is 1.53% by weight, the milk fat content is 0.03% by weight, and the nonfat milk solid content is 1.5. The weight was 1.5% and the gas pressure was 1.5 kg / cm ² .

  Moreover, by adjusting the amount of skim milk powder and soda water in Table 1, various beverages having different nonfat milk solid content and carbon dioxide pressure were produced (see Table 2, Examples 2 to 17 and Comparative Examples 1 to 4). ). The pH of each beverage was about 3.6, and the milk fat content was less than 0.05% by weight.

  The skim milk powder used in the production of these beverages has a non-fat milk solid content of 95% by weight and a milk fat content of 1% by weight, and the fermented milk has a non-fat milk solid content of 10% by weight and a milk fat content of 0.2%. % By weight. In both cases, commercial products were used.

<Evaluation of various beverages>
(1) Evaluation of foaming In a room having a room temperature of 23 ° C., 400 mL of a beverage was poured into a glass 2 L graduated cylinder that was allowed to stand on a desk. The pouring method was performed at a speed of about 5 seconds / 400 mL from a height of 50 cm on the desk. The value of the graduated cylinder at the top of the foam immediately after pouring was read, and the amount obtained by subtracting 400 mL of the liquid volume from that value was taken as the amount of foam. Thus, for example, if the value at the top of the foam is 650 mL, the amount of foam is 650 mL-400 mL = 250 mL. And foaming was evaluated in three steps by the amount of the foam. The evaluation criteria are as follows.
○ (Good foaming): The amount of foam is 400 mL or more Δ (Slightly good foaming): The amount of foam is 200 mL or more × (Bubbling is not good): The amount of foam is less than 200 mL (2) Evaluation of foam retention
After the above foaming evaluation, the time until the foam disappeared and the liquid volume reached 400 mL was measured. Based on the disappearance time of the foam, the foam retention was evaluated in three stages. The evaluation criteria are as follows.
○ (Good): Bubble disappearance time of 90 seconds or longer Δ (Slightly good): Bubble disappearance time of 60 seconds or longer × (Not good): Bubble disappearance time of less than 60 seconds It shows in Table 2, FIG. 1, FIG. Further, FIG. 3 and FIG. 4 show the relationship between the solid content of non-fat milk and foaming / foaming at a gas pressure of 2.0 kg / cm ² .

Experimental example 2
Carbonated beverages were prepared using fermented milk as a milk component, and the effects on foaming and foam retention were examined. First, according to the composition of Table 3, non-fat milk solid content and gas pressure were constant, and beverages (Examples 18 to 20) having different amounts of fermented milk were prepared. The amount of fermented milk was adjusted so that the amount of solid content of non-fat milk derived from fermented milk in the final carbonated beverage was 0% by weight, 0.05% by weight, and 0.5% by weight, respectively.

All of these beverages had a milk solid content of 1.72% by weight, a milk fat content of 0.02% by weight, a non-fat milk solid content of 1.7% by weight, and a gas pressure of 2.0 kg / cm ² . In addition, the skim milk powder and fermented milk used for manufacture of these drinks are the same as Example 1.

  The foaming and foam retention of these beverages were measured by the same method as in Example 1. The results are shown in Table 4, and it was revealed that the effect of foam retention of the present invention can be remarkably improved by using fermented milk as a milk component.

Claims (4)

The milk fat content is 0.5 wt% or less, the non-fat milk solid content is 1.2 to 4.0 wt%, the pH is 6.5 or less, and the carbon dioxide pressure is 2.5 to 4.0 kg / cm ² . , soft drinks, including fermented milk you and lactic acid.   The soft drink of Claim 1 whose quantity of nonfat milk solid content derived from fermented milk is 0.05 weight% or more.   The soft drink according to claim 1 or 2, further comprising skim milk powder as a milk component. Milk fat content of 0.5 wt% or less, non-fat milk solids 1.2 to 4.0 wt%, so that the pH is 6.5 or less, the step of adjusting the beverage containing fermented milk Contact and lactic acid When,
Adding a carbon dioxide gas to the beverage so that the carbon dioxide pressure is 2.5 to 4.0 kg / cm ² ;
A method for producing soft drinks comprising 0.5% by weight or less of milk fat and 1.2 to 4.0% by weight of non-fat milk solids.