JP6659897B1 - Tea beverage containing milk components and linalool - Google Patents

Abstract

An object of the present invention is to provide a milk component-containing tea beverage having a sweetness of 1 to 6 in which the reduction of the freshness of milk due to heat sterilization treatment is suppressed. SOLUTION: A milk component-containing tea beverage having a sweetness of 1 to 6 is allowed to contain 2000 ppb or more of linalool, and heat sterilization is performed. [Selection diagram] None

Description

  The present invention relates to a tea beverage containing a milk component, and more particularly, to a heat-sterilized milk component-containing tea beverage having an improved freshness of milk.

  Compared with conventional tea beverages that do not contain milk components, tea beverages containing dairy components such as milk tea etc. can feel the freshness and richness of milk together with the original taste of tea, and have high palatability One of the beverages. In order for consumers to easily drink such a milk-containing tea beverage, packaged beverages in which a tea beverage containing a milk component is filled in a sealed container are widely sold.

  Today, in the market for packaged beverages, refillable and lightweight PET bottle containers are the mainstream, and there are many styles of drinking for a long time while carrying them while carrying. According to such a style, in recent years, there is a tendency that refreshing tea beverages with reduced sweetness are favored over tea beverages containing a strong dairy component with a strong sweetness.

  On the other hand, in the process of producing a dairy component-containing beverage to be packed in a container, a heat sterilization step for assurance of microorganisms is required, and conventionally, it has been known that heat degradation odor derived from milk components is generated in this heat sterilization step. I was As a technique for improving the unpleasant flavor due to the heat deterioration of milk components, for example, ethyl isovalerate is added to a milk-containing beverage, and the milk heating odor generated at the time of pasteurization of the beverage and / or storage of the beverage in a heated state. And a method of suppressing oxidation odor are disclosed (Patent Document 1). Further, as a method for preventing deterioration of milk-containing foods and drinks due to heating, a method of adding a purified product obtained by purifying an extract of black tea leaves with an adsorbent to a milk-containing beverage is disclosed (Patent Document 2). . Further, a method is disclosed in which an extract of a Labiatae genus plant is added to a black tea beverage containing milk to suppress deterioration odor caused by heating of the food or beverage containing milk (Patent Document 3). Also disclosed is a method in which tocopherol, rutin and ascorbic acid are added to a milk beverage to suppress deterioration of milk components under conditions of heating or exposure to light (Patent Document 4). However, these methods were not necessarily sufficient as methods for improving the freshness of milk.

  By the way, linalool is a component contained in essential oils such as rosewood, linaloe, and camphor, and is known to have an aroma of lily of the valley, lavender, and bergamot. As a method of improving the flavor of a beverage using linalool, a method of reducing the roughness of ground tea leaves by adding a specific amount of linalool in a green tea beverage containing ground tea leaves at a high concentration is disclosed ( Patent Document 5).

JP 2010-75178 A JP 2010-200659 A JP 2009-45021 A JP 2008-86216 A JP 2018-139582 A

  In the development process of a milk component-containing tea beverage to be subjected to heat sterilization, the present inventors have found that when the sweetness of the beverage is 1 to 6, the freshness of milk in the milk component-containing tea beverage is significantly reduced by the heat sterilization treatment. I found that. Thus, an object of the present invention is to provide a milk component-containing tea beverage having a degree of sweetness of 1 to 6 in which a reduction in freshness of milk due to heat sterilization treatment is suppressed.

  The present inventors have conducted intensive studies to solve the above-described problems, and by adding linalool in a milk component-containing tea beverage to be subjected to heat sterilization, to reduce the fresh feeling of milk after heat sterilization in the tea beverage. It has been found that particularly excellent effects can be obtained with respect to the improvement. Based on such findings, the present inventors have completed the present invention.

The present invention relates to, but is not limited to, the following.
(1) A heat-sterilized tea beverage containing a milk component,
(A) the sweetness of the beverage is 1 to 6,
(B) containing at least 2,000 ppb of linalool,
The above tea beverages.
(2) The beverage according to (1), comprising a black tea extract.

  Advantageous Effects of Invention According to the present invention, in a milk component-containing tea beverage having a degree of sweetness of 1 to 6, it is possible to suppress a decrease in freshness of milk due to heat sterilization treatment. Thus, in the present invention, it is possible to provide a heat-sterilized, packaged tea beverage having a fresh taste and richness of milk as well as a taste of tea, and having a refreshing taste in which sweetness is suppressed.

  The beverage of the present invention will be described below. Unless otherwise specified, "%" and "ppb" used herein mean% by weight / weight (w / w) and ppb, respectively. In this specification, a numerical range represented by a lower limit and an upper limit, that is, “lower limit to upper limit” includes the lower limit and the upper limit. For example, the range represented by “1-2” includes 1 and 2.

One embodiment of the present invention is a heat-sterilized tea beverage containing a milk component,
(A) the sweetness of the beverage is 1 to 6,
(B) containing at least 2,000 ppb of linalool,
The above tea beverage. As described above, the tea beverage of the present invention can suppress a reduction in the freshness of milk due to heat sterilization. Here, the fresh feeling of milk in this specification means a bluish fresh scent derived from milk. Without being bound by any particular theory, the reduction in freshness of milk due to heat sterilization is likely to occur when rice is cooked by combining the sweet aroma derived from milk and the aroma of tea caused by heating. A strong odor is generated, which is thought to mask the bluish, fresh scent.

(Milk component)
The beverage of the present invention contains a milk component. Here, the milk component is a component derived from milk and refers to a component added for imparting a milk flavor or a milky feeling to a tea beverage. In the present invention, the raw material containing the milk component is not particularly limited, for example, milk, condensed milk, skim milk, reduced milk (reduced milk reduced from whole milk, skim milk or prepared milk), concentrated whey, concentrated milk, Creams and vegetable milks (soy milk, almond milk, etc.) can be used. As the raw material containing the milk component, only one kind may be used, or two or more kinds may be used in combination as needed. In addition, not only a liquid but also a powder can be used as such a raw material. In the present invention, milk is preferably used as a raw material containing a milk component.

  The content of the milk component in the beverage of the present invention is not particularly limited as long as the flavor of milk can be perceived. The content of the milk component in the beverage of the present invention can be defined by the amount of milk protein contained in the milk component. Here, in the present specification, the milk protein refers to a protein derived from a milk component, that is, a polymer compound obtained by polymerizing amino acids. In the milk protein of the present invention, the polymer compound is decomposed by treatment with an enzyme or the like. Various peptides and various amino acids are also included. Further, the milk protein in the present invention also includes proteins derived from milk components contained in vegetable milk.

  The content of milk protein in the beverage of the present invention is, for example, 0.1 g / 100 mL or more, preferably 0.2 g / 100 mL or more, and more preferably 0.3 g / 100 mL or more. When the content of milk protein in the beverage is less than 0.1 g / 100 mL, the flavor of milk perceived in the beverage tends to be unsatisfactory. The content of milk protein in the beverage of the present invention is not particularly limited, but is, for example, 2.0 g / 100 mL or less, preferably 1.5 g / 100 mL or less, and more preferably 1.2 g / 100 mL or less. If the content exceeds 2.0 g / 100 mL, the effect of suppressing the growth of microorganisms during long-term storage by heat sterilization may be insufficient depending on the distribution form of the beverage. The content of the milk component in the beverage of the present invention can be adjusted so that the content of the milk protein falls within the above range. The content of the milk protein in the beverage of the present invention can be calculated by measuring each protein in the milk component contained in the beverage by a method known to those skilled in the art and summing them up, or “about food labeling standards (Heisei Heisei). It can be measured by the nitrogen quantitative conversion method (combustion method and the like) described in “Attachment Method for Nutrient Components, etc.” of Sep. 21, 2018 Food Eating Table No. 492).

(Sweetness)
The beverage of the present invention has a sweetness of 1 to 6. As described above, when the sweetness of a tea beverage containing a milk component is 1 to 6, the fresh feeling of milk is significantly reduced by the heat sterilization treatment, and the problem of the present invention is remarkably exhibited. When the sweetness of the beverage is less than 1, the reduction in the freshness of milk due to the heat sterilization treatment tends to be hardly perceived. On the other hand, when the sweetness of the beverage exceeds 6, the freshness of the milk itself in the dairy component-containing tea beverage is weak, and thus the reduction in the freshness of the milk by the heat sterilization treatment does not tend to be a problem. The sweetness of the beverage of the present invention is not particularly limited, but is preferably 2 to 6, more preferably 3 to 5, and still more preferably 3 to 4.

  The degree of sweetness in the present specification is an index indicating the sweetness of a beverage, where the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is defined as “1”. The degree of sweetness of the beverage is determined by converting the content of each sweet component into a substantial amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness of sucrose 1 and then converting Of the sweet components (including sweet components derived from fruit juice, extract, etc.). The relative ratio of the sweetness of various typical sweet components to the sweetness 1 of sucrose is shown in the table below. For the sweet components not described in the table below, the sweetness presented by the manufacturer that manufactures or sells the sweet components can be used, or the sweetness can be determined from the sensory evaluation.

  In the beverage of the present invention, the degree of sweetness of the beverage can be adjusted using the sweet component. As the sweet component, for example, the sweet components described in the above table can be used, but other sweet components may be used. In addition, these sweet components may be directly added to the beverage as a sweetener, or a raw material containing a sweet component, such as fruit juice or extract, may be added. Preferred sweetening components of the beverage of the present invention are monosaccharides (glucose, fructose) and disaccharides (maltose, sucrose, lactose), and a more preferred sweetening component is sucrose. Although the beverage of the present invention preferably does not contain a high-sweetness sweetener, when a high-sweetness sweetener is used, the sweetness derived from the high-sweetness sweetener is preferably 50 to the total sweetness in the beverage. %, More preferably 30% or less, further preferably 10% or less. Although the effect of the present invention is not lost even if a high-intensity sweetener is included, the freshness of milk may be masked by the high-intensity sweetener and may be difficult to perceive. In addition, the high-sweetness sweetener referred to in the present specification means an artificial or natural sweetener having a sweetness ten or more times higher than that of sucrose, and examples thereof include sucralose, acesulfame potassium, aspartame, and stevia. Can be

  Further, the beverage of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but the total content of monosaccharides and disaccharides in the beverage, that is, glucose, fructose, maltose, sucrose, and lactose is, for example, 1 The content can be adjusted to be 7% by weight, preferably 2% by weight to 6% by weight, more preferably 3% by weight to 5% by weight.

  The beverage of the present invention is not particularly limited, but the Brix value is 2 to 12 ° Bx, preferably 3 to 9 ° Bx, more preferably 5 to 7 ° Bx, the type and concentration of the sweetness component. Can be adjusted. The Brix value of the beverage can be measured using a commercially available refractometer or refractometer. In this specification, the Brix value means a value obtained by converting a refractive index measured at 20 ° C. into a mass / mass percent of a sucrose solution based on a conversion table of ICUMSA (International Committee for Sugar Analysis). . The unit of the Brix value is indicated by “° Bx”, “%”, or “degree”.

(Linalool)
The beverage of the present invention contains linalool in a specific amount. Thereby, the reduction of the fresh feeling of milk by the heat sterilization treatment in the milk component-containing tea beverage can be improved. Linalool is a kind of monoterpene alcohol and is a compound specified by CAS Registry Number 78-70-6 (IUPAC name: 3,7-dimethyl-1,6-octadien-3-ol). The content of linalool in the beverage of the present invention is 2000 ppb or more, preferably 2500 to 45000 ppb, more preferably 3000 to 30000 ppb, further preferably 5000 to 20,000 ppb, and most preferably 7000 to 11000. If the content of linalool in the beverage is less than 2000 ppb, the effects of the present invention tend not to be sufficiently obtained. On the other hand, if the content of linalool in the beverage exceeds 45,000 ppb, the flavor derived from linalool becomes too strong, and the taste of the beverage itself may be impaired, and as a result, the effects of the present invention tend not to be sufficiently obtained. .

In the beverage of the present invention, the ratio of the linalool content to the milk protein content (linalool content / milk protein content) is not particularly limited, but is, for example, 0.2 × 10 ⁻³ or more, and preferably 0.1 × 10 ⁻³ or more. It is 35 × 10 ⁻³ or more, more preferably 0.6 × 10 ⁻³ or more.

  The content of linalool in the beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, the column is a high-polarity column (manufactured by Agilent Technologies, DB-WaxUI), the extraction method is solid-phase microextraction (CTC Analytics, SPME-Arrow Carbon WR / PDMS), and the detector is a high-polarity column. It is preferable to use a resolution mass spectrometer (manufactured by Thermo Fisher Scientific, Q Exactive GC Orbitrap).

  The linalool used in the present invention is not particularly limited, but may be a crude product in addition to a purified product. For example, a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented plant product, a concentrate thereof or the like) may be used. More specific examples include fruit juices and extracts, in addition to flavors containing linalool. The use of a flavor containing linalool is a preferred example, since a small amount of the raw material can be added to the beverage.

(Tea drink)
The beverage of the present invention is a tea beverage containing a milk component. In this specification, a tea beverage means a beverage containing a tea extract. Here, the tea extract is a concept including a tea extract, a concentrate thereof, and a purified product thereof, and these can be used alone or in combination of two or more. The tea extract is made of green tea, black tea, oolong tea, pual tea and the like, which are mainly produced using leaves and stems of tea tree (scientific name: Camellia sinensis). In addition to these teas, brown rice, wheat, and other various plant materials Blends or materials such as leaves, stems, rhizomes, roots, flowers, and fruits of various plants other than tea plants, and blends thereof can be obtained by extracting with an aqueous solvent. In addition, the concentrate of the tea extract is obtained, for example, by partially removing water from the tea extract extracted from tea leaves with hot water or a water-soluble organic solvent, and in some cases, purifying the extract. , An aqueous solution, a slurry and the like. The tea extract contained in the tea beverage of the present invention is preferably a black tea extract in view of compatibility with milk components.

  The content of the tea extract in the beverage of the present invention is not particularly limited. When a tea extract is used as the tea extract, its content is not particularly limited, but may be, for example, 1 to 50% by weight from the viewpoint of tea flavor. When a concentrate or purified tea extract is used, its content is not particularly limited, but may be 0.05 to 10% by weight. When a black tea extract is used as the tea extract, the beverage of the present invention contains tannin. In that case, the content of tannin in the beverage is not particularly limited, but is, for example, 0.02 to 0.25% by weight, preferably 0.03 to 0.2% by weight, and more preferably 0.04 to 0% by weight. .15% by weight. The content of the black tea extract in the beverage of the present invention can be adjusted so that the content of tannin is in the above range. The content of tannin in beverages can be measured according to the official method (iron tartrate test method) described in “Five Editions of the Manual for Analysis of Standard Components of Japanese Foods” (Central Regulations: July 2001, page 252). it can.

(Heat sterilization treatment)
The beverage of the present invention is a tea beverage that has been subjected to heat sterilization. Although the conditions of the heat sterilization treatment in the present invention are not particularly limited, for example, the heating temperature and the heating time may be such that the F value is 4 to 100. The F value is a heating time (minute) required to kill a certain number of microorganisms at a reference temperature (121.1 ° C.), and is defined as a heating time at 121.1 ° C. For example, sterilization conditions equivalent to F = 1 are 10 minutes at 111.1 ° C., 1 minute at 121.1 ° C., and sterilization conditions equivalent to F = 20 are 20 minutes at 121.1 ° C. At 2 ° C., it can be set as 30 seconds. In the present invention, the heating temperature of the heat sterilization treatment is not particularly limited, but can be adjusted to, for example, 110 to 150 ° C. As a specific example, when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (110 to 140 ° C., for 1 to several tens of minutes) can be performed. When a non-heat-resistant container (PET bottle, paper container, etc.) is used as the container, for example, the prepared solution is previously sterilized at high temperature and short time (UHT sterilization: 110 to 150 ° C., 1 to several times) using a plate heat exchanger or the like in advance. After cooling to a certain temperature, the non-heat-resistant container can be filled.

(PH)
The pH of the beverage of the present invention is not particularly limited, but is preferably from 5.0 to 8.0, and more preferably from 6.0 to 7.0, from the viewpoint of assuring microorganisms in the beverage. The pH of the beverage can be appropriately adjusted using a pH adjuster such as sodium citrate, sodium hydroxide, and sodium bicarbonate. The pH of the beverage can be measured using a commercially available pH meter.

(Other components)
The beverage of the present invention may contain, in addition to the various components described above, components generally used in beverages. For example, although not particularly limited, fragrances, acidulants, minerals, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. are added as long as the effects of the present invention are not impaired. be able to.

(Container-packed beverage)
The beverage of the present invention is preferably a container-packed beverage packed in a container. The container for filling the beverage is not particularly limited, and for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, and the like can be used. From the viewpoint of convenience and convenience, a container that is lightweight, easy to carry, and can be re-plugged, for example, a container such as a PET bottle is preferable.

(Production method)
The beverage of the present invention can be produced by appropriately mixing the above-mentioned components. In the production of the beverage of the present invention, the order of blending the various components is not particularly limited. In addition, the production of the beverage of the present invention can include a step of blending the above-described components and ingredients and a step of adjusting the content thereof. Various factors such as the types of components in the beverage and the content thereof in the production of the beverage of the present invention are as described above with respect to the beverage of the present invention, or are obvious from them.

  Further, in the production of the beverage of the present invention, a step of heat sterilizing the beverage is included, and may also include a step of packaging the beverage as necessary, and, through these steps, a packaged beverage and can do. The methods and conditions for heat sterilization and container filling of the beverage of the present invention are as described above with respect to the beverage of the present invention, or are obvious from them.

  Hereinafter, the present invention will be described in detail with reference to experimental examples, but the present invention is not limited thereto. Further, in this specification, unless otherwise specified, a numerical range is described as including its end points.

<Reference example>
In water, black tea extract ("Instant Tea CWS509"; Marubeni Food; tannin content 17% by weight), milk (3.3 g / 100 mL milk protein, 11.9 g / 100 mL milk solids, 5 g / 100 mL lactose), and Sugar was added to prepare a 1 kg milk-containing tea beverage. Thereafter, various beverages were heat-sterilized under the condition that the F value was 4, and filled in 500 mL PET bottle containers to prepare container-packed beverages. The final concentrations of the various components in the beverage are as shown in the table below. The pH of the beverage was 6.6.

Sensory evaluation was performed on the freshness of milk of various beverages before heat sterilization and various beverages after heat treatment. The sensory evaluation was performed by three specialized panelists according to the following criteria.
4: Very fresh feeling of milk 3: Very strong feeling of milk 2: Low feeling of fresh milk 1: No fresh feeling of milk

  The results of the sensory evaluation were as described above, and the evaluation results of all the panelists agreed. From the above results, it was found that in a milk component-containing tea beverage having a sweetness of 1 to 6, a reduction in the freshness of milk due to the heat sterilization treatment was observed.

<Experimental example 1>
Various types of milk component-containing tea drinks having a total amount of 1 kg shown in the table below were prepared, heat-sterilized under the condition that the F value was 4, and filled into a 500 mL PET bottle container to prepare a packaged drink. As the raw materials, the same tea extract and milk as described above were used. In addition to milk, skim milk powder (milk protein 34 g / 100 g, lactose 48 g / 100 g) and soy milk (milk protein 3.6 g / 100 mL, sucrose 0) .8 g / 100 mL). The isomerized saccharide used had a sugar content of 75% by weight and a ratio of fructose to glucose (fructose: glucose) of 55:45. The final concentrations of the various components in the beverage are as shown in the table below.

  The sensory evaluation was performed by three expert panelists on the change in the freshness of milk in the beverage after the heat sterilization treatment as compared with the beverage before the heat sterilization treatment. The sensory evaluation was performed based on four-level evaluation criteria (1: reduced to 4: equivalent), and then evaluated by the panelists, and the final evaluation result was determined by consultation among all panelists. In addition, the reference | standard of the evaluation 1 was set to sample 2-1.

  The results are as described above, and it was shown that when a specific amount of linalool was added to the dairy component-containing tea beverage, the reduction in freshness of milk due to the heat sterilization treatment was suppressed.

<Experimental example 2>
As shown in the table below, a total of 1 kg of black tea beverage containing black tea flavor and milk component is prepared, heat sterilized under the condition that the F value becomes 60, and filled into a 500 mL PET bottle container to prepare a packaged beverage. did. As the black tea extract as a raw material, a black tea extract prepared by extracting commercially available black tea leaves with hot water and adjusting the Brix to 1.5 was used. The same milk and skim milk powder as those in Experimental Example 1 were used. The final concentrations of the various components in the beverage are as shown in the table below. Sample 3-2 was prepared by adding linalool so that the linalool concentration in the beverage was 8600 ppb higher than that of sample 3-1.

  Using the same method and evaluation criteria as in Experimental Example 1, sensory evaluation was performed on the change in the freshness of milk in the beverage after heat sterilization as compared to the beverage before heat sterilization.

  The results are as described above, and it was shown that when a specific amount of linalool was added to the dairy-containing black tea beverage, the reduction in the freshness of milk due to the heat sterilization treatment was suppressed.

Claims (4)

A heat-sterilized tea beverage containing a milk component,
(A) the sweetness of the beverage is 1 to 6,
(B) containing 2500 to 45000 ppb of linalool,
(C) Ri der ratio of linalool content 0.35 × ^{10 -3} or more for milk protein content,
(D) the content of milk protein is 1.7 g / 100 mL or less;
The above tea beverages.   The beverage according to claim 1, comprising a black tea extract. The beverage according to claim 1 or 2, which is a packaged beverage. The beverage according to claim 3, which is a container-filled beverage filled in a PET bottle.