JP7049979B2 - Bottled milk drink containing vitamins - Google Patents

Description

Patent Law Article 30 Paragraph 2 Applicable Web page "Product information Milk, milk drink" Vitamin milk for one day "" Website: https: // www. chichiyasu. com / products / milk / milk_010. html Publication date: October 22, 2018

The present invention relates to a packaged milk beverage containing vitamins and a method for producing the same, and a method for suppressing the vitamin odor of the packaged milk beverage containing vitamins.

In recent years, with the increase in the elderly population and the extension of healthy life expectancy, the demand for supplements for the elderly is increasing.

On the other hand, milk obtained from animals has a high nutrient density and can efficiently obtain the necessary nutrients with a small amount of calories. It is a food and drink suitable for a small number of elderly people. In fact, from the viewpoint of efficient nutritional supplementation, powdered milk-type supplements for the elderly have also been put on the market.

Despite the widespread use of packaged beverages (so-called RTDs), milk supplements sold in the form of packaged beverages have not been widely marketed. If it is a packaged beverage, there is no need to dissolve the powder when drinking it, it is easy to carry by recapping, and it can be stored for a long period of time. There is a strong demand for fortified variations of milk drinks. Under these circumstances, milk beverages to which iron, calcium and the like have been added have been proposed (for example, Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 2004-016164 Japanese Unexamined Patent Publication No. 2012-100615

On the other hand, in addition to the above-mentioned iron, calcium and the like, a packaged milk drink to which a nutritional component such as a vitamin is added is also desired. However, among the packaged milk beverages, white milk beverages that do not contain flavors or fruit juice and have a flavor similar to milk have a delicate flavor and color, so if nutritional components such as vitamins are added, they are derived from nutritional components. The odor of the drink is noticeable and the quality is significantly impaired. Therefore, in white milk drinks, it is not easy to add nutritional components that meet consumer needs while making the best use of the original flavor of milk, and vitamins that have a noticeable odor are added to bottled milk drinks. It was difficult.

Therefore, an object of the present invention is to provide a packaged milk beverage containing vitamins in which the odor derived from vitamins is suppressed.

As a result of research to solve the above problems, the present inventors have adjusted the non-fat milk solids, sugars and their ratios so that even a packaged milk beverage containing vitamins can be vitaminized. We have found that the derived odor can be suppressed, and have completed the present invention. Specifically, the present invention is as follows.

[1] A bottled milk beverage containing vitamins.
Contains 6.5 to 15.0% by mass of non-fat milk solids,
Contains 4.0-8.5% by mass of sugar,
A packaged milk beverage characterized in that the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar is 1.2 to 1.8.
[2] The packaged milk beverage according to [1], which is characterized in that no fragrance is added.
[3] The packaged milk beverage according to [1] and [2], wherein the pH is 5.5 to 7.5.
[4] The vitamins are characterized by containing one or more selected from the group consisting of vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E and folic acid [1]. -The packaged milk beverage according to [3].
[5] The packaged milk beverage according to [1] to [4], wherein the vitamin C contained in the vitamins is L-ascorbic acid 2-glucoside.
[6] The packaged milk beverage according to [1] to [5], wherein the proportion of oligosaccharide in the sugar is 2.5 to 30.0% by mass.
[7] The packaged milk beverage according to [1] to [6], which contains 0.50 to 1.50% by mass of milk fat.
[8] A method for producing a packaged milk beverage containing vitamins.
Adjust the non-fat milk solids content to 6.5-15.0% by mass,
Adjust the sugar to 4.0-8.5% by mass,
A method for producing a packaged milk beverage, which comprises adjusting the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar to 1.2 to 1.8.
[9] A method for suppressing the vitamin odor of a packaged milk beverage containing vitamins.
Adjust the non-fat milk solids content to 6.5-15.0% by mass,
Adjust the sugar to 4.0-8.5% by mass,
A method for suppressing a vitamin odor of a packaged milk beverage, which comprises adjusting the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar to 1.2 to 1.8.

The packaged milk beverage according to the present invention contains vitamins but has a suppressed vitamin-derived odor.

Hereinafter, embodiments of the present invention will be described.
The packaged milk beverage according to the present embodiment contains vitamins, as well as non-fat milk solids, sugars and the like.

As mentioned above, a bottled milk drink to which a nutritional component such as vitamin is added has been desired, but a conventional bottled milk drink has a delicate flavor and color, so a nutritional component such as vitamin is added. Then, there is a problem that the odor derived from the nutritional component becomes conspicuous and the quality is significantly impaired. Such a tendency is particularly remarkable in white milk beverages having a flavor close to that of milk without adding flavors or fruit juices. Therefore, it has not been easy to add nutritional components that meet consumer needs while taking advantage of the original flavor of milk.
On the other hand, the present inventors have found that by adjusting the non-fat milk solid content, the sugar content, and the like, it is possible to suppress the odor derived from vitamins while containing vitamins.

Furthermore, the present inventors may have a problem that the liquid color changes to brown due to the Maillard reaction or aging when a large amount of non-fat milk solids or sugar is contained in an attempt to suppress the odor derived from vitamins. I found. Such brown change is a problem especially in white milk beverages. To solve this problem, it was found that by adjusting the non-fat milk solid content and the sugar content, the odor derived from vitamins can be suppressed and the browning can be suppressed.
Hereinafter, the configuration of this embodiment will be described in detail.

(Container-filled milk drink)
In the present embodiment, the "milk beverage" is a beverage whose main raw material is raw milk, milk, special milk, or a food produced from these, and contains a component having a milk solid content of 3.0% or more by weight percentage. It means what you do. Further, the "container-filled milk drink" means a milk drink filled in a container.
Examples of the main raw material of the milk drink include processed milk, prepared milk, milk drink, and ingredients derived from milk. More specifically, various liquid milks (for example, milk, goat milk, processed milk, skim milk, milk drinks), powdered milk (for example, whole powdered milk, skim milk powder, adjusted powdered milk), condensed milk (for example, sugar-free condensed milk, etc.) Sweetened milk), creams, fermented milk (eg, full-fat unsweetened yogurt, skim-fat sweetened yogurt, drink-type yogurt and other yogurt, lactic acid bacteria beverages), cheeses (eg, various natural cheeses, process cheeses), ice creams (eg Ice cream, ice milk, lacto ice, soft cream), sherbet, compositions containing these, and the like can be appropriately used. Preferably, milk and skim milk powder can be used alone or in combination as appropriate.

The milk drink of the present embodiment is preferably a so-called "white milk drink". Here, in the present embodiment, the "white milk drink" means a milk drink having a white appearance and a milk flavor. The "white milk drink" does not include so-called "colored milk drinks" having flavors other than milk, such as coffee milk drinks and strawberry-flavored milk drinks.
In the present embodiment, since the odor derived from vitamins can be suppressed and the browning can be further suppressed, it can be suitably applied to white milk beverages.

(Skim milk solids)
The packaged milk beverage according to this embodiment contains a non-fat milk solid content (SNF). Here, the non-fat milk solid content is derived from the above-mentioned milk-derived raw material of a milk beverage, and labeling is obligatory in the milk beverage.
In the present embodiment, the non-fat milk solid content is preferably 6.5% by mass or more, more preferably 7.0% by mass or more, and particularly preferably 8.0% by mass or more. By containing the non-fat milk solid content of the above lower limit or more, the odor derived from vitamins can be effectively suppressed. Furthermore, the flavor derived from the solid content of non-fat milk is sufficiently excellent, and the effect of improving the balance with the richness is also obtained.
The non-fat milk solid content is preferably 15.0% by mass or less, more preferably 12.5% by mass or less, particularly preferably 11% by mass or less, and 10% by mass or less. Is particularly preferable. When the non-fat milk solid content is equal to or less than the above upper limit, the browning of the milk beverage can be effectively suppressed, and the odor derived from vitamins can be effectively suppressed. The flavor derived from the skim milk solid content does not become excessive, and the flavor of the milk beverage becomes good. If the amount of non-fat milk solids is too high, the excessive flavor of the non-fat milk solids (for example, bitterness, miscellaneous taste, etc.) and the odor derived from vitamins are combined to make it easier to feel an unpleasant odor. However, when the non-fat milk solid content is not more than the above upper limit value, such an unpleasant odor is hardly perceived.

(Milk fat content)
In the packaged milk beverage according to the present embodiment, the amount of milk fat (MF) is not particularly limited, but is preferably 0.5% by mass or more, and more preferably 0.6% by mass or more, for example. preferable. When the milk fat content is at least the above lower limit value, the flavor derived from the milk fat content is sufficiently excellent and the balance with the richness is better, which is preferable.
The upper limit of the milk fat content is also not particularly limited, but is preferably 1.5% by mass or less, and particularly preferably 1.2% by mass or less. Here, if the milk fat content is too high, the odor derived from vitamins may be emphasized or the browning may be promoted, but if the milk fat content is below the above upper limit value, the vitamins may be used. It is preferable because it can more effectively suppress the odor derived from the milk drink and the browning of the milk drink.

The non-fat milk solid content and milk fat content can be adjusted by appropriately blending milk-derived components. Adjustment of non-fat milk solids and milk fat can be done by various methods such as selection of raw materials, compounding and addition of non-fat milk solids and milk fat, and further, manufacturing processing such as filtration step and adsorption step. It can also be adjusted in the process. It is preferably adjusted according to the amount of milk and milk raw material added.

(Carbohydrate)
The packaged milk beverage according to this embodiment contains sugar. Here, the sugar contained in the packaged milk beverage includes not only the sugar derived from the non-fat milk solid content but also the sugar derived from a raw material other than the milk-derived component.
Examples of sugars derived from non-fat milk solids include lactose, glucose and galactose. On the other hand, examples of carbohydrates derived from raw materials other than milk-derived components include sucrose, glucose, fructose, maltose, and the like, and even when polysaccharides such as oligosaccharides, sugar alcohols, trehalose, dextrin, etc. are used. good. These can be used alone or in combination of two or more. Above all, the embodiment containing oligosaccharide as a sugar is one of the particularly preferable embodiments of the present embodiment.

The packaged milk beverage of the present embodiment preferably has a sugar content of 4.0% by mass or more, more preferably 4.5% by mass or more, and preferably 5.0% by mass or more. Especially preferable. When the sugar content is at least the above lower limit, the odor derived from vitamins can be effectively suppressed. Further, the sweetness and concentration derived from the sugar have the effect of improving the flavor.
The sugar content is preferably 8.5% by mass or less, more preferably 7.0% by mass or less, and particularly preferably 6.0% by mass or less. When the sugar content is not more than the above upper limit, the brown change of the milk drink can be effectively suppressed, and the odor derived from vitamins can be effectively suppressed, and further to milk. The flavor is good without impairing the flavor of origin. In addition, if there is too much sugar, the excessive flavor of sugar and the odor derived from vitamins may be combined to make it easier to feel an unpleasant odor, but the sugar content is below the above upper limit. And such an unpleasant odor is hardly felt.
The sugar content can be adjusted by various methods such as selection of raw materials, blending of raw materials, and addition of sugars.

Further, as described above, in the present embodiment, it is preferable to contain oligosaccharide as a sugar. Oligosaccharides are particularly suitable as the sugars of the present embodiment because they have a modest sweetness, are excellent in suppressing the odor of vitamins, and are less likely to cause a brown change in milk drinks.
The oligosaccharide content in the packaged milk beverage is preferably 0.1 to 2.0% by mass, and particularly preferably 0.3 to 1.0% by mass. When the oligosaccharide content is in the above range, the effect of oligosaccharides, such as excellent effect of suppressing the odor of vitamins and less likely to cause browning of milk drink, becomes more remarkable. Further, when the oligosaccharide content is not more than the above upper limit value, the sweetness derived from the oligosaccharide is not excessive and the flavor of milk can be easily perceived.
The ratio of oligosaccharide (oligosaccharide / sugar) to the total sugar content is preferably 2.5 to 30.0% by mass, more preferably 4.0 to 25.0% by mass. , 5.0 to 16.0% by mass is particularly preferable. When the ratio of oligosaccharide to the total sugar content is in the above range, it becomes easier to suppress the brown change of the milk drink and the odor derived from vitamins at the same time. Further, when the proportion of oligosaccharide is not more than the above upper limit value, it is possible to effectively suppress the suppression of the odor of vitamins while maintaining the flavor derived from milk well.
The proportion of oligosaccharides can be adjusted by adding oligosaccharides or the like.

(Skim milk solids / sugar)
The packaged milk beverage according to the present embodiment preferably has a mass ratio of non-fat milk solids to sugar (non-fat milk solids / sugar) of 1.2 to 1.8, preferably 1.3 to 1.8. It is more preferably 1.75, and particularly preferably 1.4 to 1.7. When the non-fat milk solid content / sugar is in the above range, it is possible to effectively suppress the odor derived from vitamins while suppressing the brown change of the milk beverage.
Here, according to the findings of the present inventors, the odors derived from vitamins include odors that can be suppressed by non-fat milk solids (for example, odors, unpleasant tastes, etc.) and sugars. It is recognized that the odor to be obtained (for example, bitterness) is different. Therefore, in order to suppress the odor derived from vitamins, the balance between non-fat milk solids and sugars is important, and the non-fat milk solids / sugars are within the above range, so that vitamins It is considered that the odor derived from the above can be effectively suppressed. However, the effect of this embodiment is not limited to such a mechanism of action.
In addition, if there is too much non-fat milk solids or sugar, it is derived from excessive flavor of non-fat milk solids (for example, bitterness, miscellaneous taste, etc.), excessive flavor of sugar (sweetness, etc.), and vitamins. In some cases, the unpleasant odor may be more easily perceived in combination with the unpleasant odor, but when the non-fat milk solid content / sugar is in the above range, such an unpleasant odor is easily perceived synergistically. Will be almost unnoticeable.

Further, in the packaged milk beverage according to the present embodiment, the mass ratio of non-fat milk solid content (non-fat milk solid content / oligosaccharide) to oligosaccharide is preferably 5.0 to 50.0, 7 It is particularly preferably 0.0 to 35.0. When the non-fat milk solid content / oligosaccharide is in the above range, the effect of the oligosaccharide is easily exerted, that is, the brown change of the milk drink is suppressed, and the odor derived from vitamins is effectively suppressed. Will be easier.

(Protein, minerals, calcium)
In the packaged milk beverage according to the present embodiment, the protein mass is not particularly limited, but can be, for example, 1.5 to 8% by mass, or 2.5 to 5% by mass.
The amount of calcium is also not particularly limited, but can be, for example, 50 to 250 mg / 100 g and 80 to 150 mg / 100 g.
Further, the amount of minerals is not particularly limited, but can be, for example, 0.2 to 0.8% by mass, or 0.3 to 0.6% by mass.
The packaged milk beverage according to the present embodiment has a preferable flavor in which the odor derived from vitamins is suppressed, but if the amount of protein, the amount of minerals, the amount of calcium and the like are within the above ranges, the preferable physiology derived from milk is obtained. It becomes easier to exert the activity, and it becomes easier to feel the preferable flavor derived from milk.

(Vitamins)
The packaged milk beverage according to this embodiment contains vitamins.
The "vitamins" in the present embodiment refer to vitamins that can be labeled with nutritional claims in the food labeling standards, and specifically, niacin, pantothenic acid, biotin, vitamin A, vitamin B1, vitamin B2, vitamin B6, and so on. Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, and Folic acid. The vitamins of the present embodiment are a concept including derivatives that can be labeled as additives as the above vitamins. These vitamins may be used alone or in combination of two or more.
The packaged milk beverage according to the present embodiment is one or more selected from the group consisting of seven types of vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E and folic acid. It is preferable to include all of these 7 types, and it is particularly preferable to include all of these 7 types.

Here, when vitamins are added, there is a problem that the odor derived from these is conspicuous and the quality is significantly impaired. Regarding the bottled milk drink (especially white milk drink) whose flavor and color are delicate, It was difficult to add vitamins. On the other hand, according to the present embodiment, the odor derived from vitamins can be effectively suppressed by adjusting the non-fat milk solid content, the sugar content and the like.

Further, the vitamin C is preferably L-ascorbic acid 2-glucoside. L-ascorbic acid 2-glucoside is particularly preferable because it has high stability in an aqueous solution in the neutral region and thus suppresses coloring of milk beverages.

In the packaged milk beverage of the present embodiment, the content of vitamins is not particularly limited, but may be, for example, 30 to 150 mg / 100 g, 35 to 130 mg / 100 g, and further 40 to 100 mg / 100 g. It may be 100 g. When the content of vitamins is in the above range, vitamins as nutritional components are easily exhibited. Further, even with the above content, according to the present embodiment, the odor of vitamins can be effectively suppressed. The content of vitamins can be appropriately adjusted depending on the amount of vitamins added, and the amount of vitamins added can be exemplified by the same value as the content of vitamins.

Further, for each of the above-mentioned preferable vitamin contents, for example, the following values can be exemplified.
The content of vitamin B1 may be, for example, 0.3 to 2 mg / 100 g, or 0.5 to 1.5 mg / 100 g.
The content of vitamin B6 may be, for example, 0.3 to 1.8 mg / 100 g, or 0.5 to 1.2 mg / 100 g.
The content of vitamin B12 may be, for example, 0.5 to 3 μg / 100 g, and may be 0.8 to 2 μg / 100 g.
The content of vitamin C may be, for example, 20 to 150 mg / 100 g, or 30 to 100 mg / 100 g.
The content of vitamin D may be, for example, 1 to 8 μg / 100 g, and may be 1.5 to 5 μg / 100 g.
The content of Vitamin E may be, for example, 1.5 to 10 mg / 100 g, or 2.5 to 6 mg / 100 g.
The content of folic acid may be, for example, 50 to 300 μg / 100 g, or 80 to 200 μg / 100 g.

(Fragrance)
It is preferable that the packaged milk beverage according to the present embodiment does not contain any flavor.
Here, in the present embodiment, the "fragrance" refers to an additive and a preparation thereof added to impart or enhance aroma in the process of manufacturing or processing a food, and collectively as a flavor or a synthetic flavor in the food labeling standard. The name is displayed. When no fragrance is added, it is possible to obtain a packaged milk beverage in which the flavor derived from milk can be felt well, which is particularly preferable.

(Additive)
The packaged milk beverage of the present embodiment contains emulsifiers, stabilizers, antioxidants, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, as long as the effects of the present embodiment are not impaired. Additives such as preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, flower honey extracts, and pH regulators may be used. These can be used alone or in combination of two or more.

(PH)
The bottled milk beverage of the present embodiment preferably has a pH of 5.5 to 7.5, and more preferably 6.0 to 7.0. The pH of the bottled milk beverage according to this embodiment is measured after sterilization.
In the packaged milk beverage according to the present embodiment, when the pH is in the above range, the stability of the milk-derived component becomes good, and aggregates and gel-like precipitates are less likely to occur. Further, when the pH is in the above range, the brown change of the bottled milk beverage is more likely to be suppressed.
The pH can be adjusted by adding a pH adjuster, if necessary. Examples of the pH adjusting agent include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, lactic acid, phytic acid and gluconic acid; inorganic acids such as phosphoric acid; alkali metal salts such as baking soda; and the like. One type can be used alone or two or more types can be used in combination.

(container)
The milk beverage in this embodiment is provided in a container. The container that can be used in this embodiment is not particularly limited as long as it is generally used for distribution or retailing, and is, for example, made of paper, plastic, glass, metal, pottery, or a composite thereof. A container made of material can be used. Further, it is preferable that the container is hermetically sealed and packaged by ordinary means for distribution and the like. It may be a commonly used beverage container such as a metal can, a PET bottle, a paper container compounded with a metal foil or a plastic film, or a bottle.
The packaged milk beverage of the present embodiment is usually drinkable as it is without being diluted (so-called RTD), but is not limited thereto.

(Production method)
The packaged milk beverage according to the present embodiment can be produced by performing the above-mentioned component adjustment in the general milk beverage production process. For example, a composition containing non-fat milk solids such as raw milk and skim milk powder and sugar is added to water, vitamins are added, and if desired, other components such as sugar are added and stirred. If necessary, adjust the pH to prepare a beverage stock solution. Then, it can be manufactured by a step of homogenizing it, performing a sterilization treatment, and filling it in a container.
Sterilization is carried out based on the method of sterilizing milk drinks specified by the Ordinance of the Ministry of Milk, etc. Can be filled. Further, when filling a can container, sterilization based on the above may be carried out by a retort after filling.

Although the packaged milk beverage according to the above-described embodiment contains vitamins, the odor derived from vitamins is suppressed by adjusting the non-fat milk solid content and the sugar content. (Corresponding to the method for suppressing the vitamin odor of the bottled milk beverage according to the present invention).
Further, in the packaged milk beverage according to the above embodiment, the change in brown color of the liquid color is suppressed by adjusting the non-fat milk solid content, the sugar content and the like.

The embodiments described above are described for facilitating the understanding of the present invention, and are not described for limiting the present invention. Therefore, each element disclosed in the above embodiment is intended to include all design changes and equivalents belonging to the technical scope of the present invention.

Hereinafter, the present invention will be described in more detail by showing production examples, test examples, etc., but the present invention is not limited to the following production examples, test examples, etc.

(Sample 1)
To water, 150 parts by mass of raw milk, 145 parts by mass of skim milk powder previously dissolved in water, a vitamin preparation previously dissolved in water (see Table 1 for the formulation), and 5 parts by mass of Meioligo G (manufactured by Meiji Food Materia). Parts were added and mixed. Further, 0.42 parts by mass of sodium bicarbonate was added, and water was further added to prepare the total amount to 1000 parts by mass. Next, the temperature was raised to 70 ° C. and homogenization was performed under the condition of 15 MPa. Further, it was sterilized at 105 ° C. for 1 minute and cooled to 20 ° C. or lower to obtain a bottled milk drink.

(Samples 2 to 19)
A packaged milk beverage was produced in the same manner as in Sample 1 except that the blending amounts of skim milk powder and sugar (Meioligo G or sucrose) were changed to the amounts shown in Table 1.

The details of the components used in the production of Samples 1 to 19 are as follows.
Raw milk: non-fat milk solids 8.6% by mass, milk fat 3.7% by mass, sugar 4.7% by mass, non-fat milk solids / sugar 1.83
Skim milk powder: non-fat milk solid content 95.2% by mass, milk fat content 1.0% by mass, sugar 53.3% by mass
Meioligo G: manufactured by Meiji Food Materia, sugar content 76% by mass (fructooligosaccharide content 55%)

<Vitamins>
Folic acid preparation: manufactured by Mitsubishi Corporation Food Tech, folic acid content 1.0% by mass
Vitamin B1 No. 2: Made by Kongo Yakuhin Co., Ltd., Vitamin B1 content 56.3% by mass
Pyridoxine hydrochloride (vitamin B6): manufactured by Kongo Pharmaceutical Co., Ltd., vitamin B6 content 98.0% by mass
Vitamin B12 water-soluble powder: manufactured by Kongo Yakuhin Co., Ltd., Vitamin B12 content 0.1% by mass
Dry Vitamin D3: Made by Mitsubishi Chemical Foods, Vitamin D3 content 0.5% by mass
Vitamin E-Alpha 50 (A): manufactured by RIKEN Vitamin Co., Ltd., Vitamin E content 5.7% by mass
Asco Fresh: L-ascorbic acid 2-glucoside content manufactured by Hayashibara Co., Ltd. 98.0% by mass

(Evaluation criteria)
pH measurement, color difference and yellowness (YI) measurement, and sensory evaluation test (suppression of vitamin taste, suppression of vitamin odor, brown change) were carried out.
The pH was measured by returning each sample to room temperature (25 ° C.) after sterilization and then using a pH meter.
For the color difference and the yellowness (YI), the Lab and the yellowness (YI) were measured using a spectroscopic color difference meter (manufactured by Nippon Denshoku Kogyo Co., Ltd., colorimetric color difference meter ZE-2000).
The results are shown in Table 1.

The sensory evaluation test was outsourced to five trained panelists in charge of beverage development. Each sample was cooled to room temperature (25 ° C.) immediately after sterilization and evaluated against positive and negative controls according to the following criteria.
As a positive control, raw milk used for producing the above sample was sterilized and stored as it was in the same manner as the above sample. As a negative control, the same amount of vitamin preparation as Sample 1 was added to raw milk, sterilized and stored.

<Suppression of vitamin taste>
5: Very good with almost no feeling (no change). Equivalent to a positive control.
4: Feels a little (although it changes a little), but weaker and better than the negative control.
3: Feels as good as a negative control (similar change), not very good.
2: Feeling (changing) than the negative control, not good.
1: Feels much stronger (larger change) than negative control, not very good.
<Suppression of vitamin odor>
5: Very good with almost no feeling (no change). Equivalent to a positive control.
4: Feels a little (although it changes a little), but weaker and better than the negative control.
3: Feels as good as a negative control (similar change), not very good.
2: Feeling (changing) than the negative control, not good.
1: Feels much stronger (larger change) than negative control, not very good.
<Brown change>
5: Very good with almost no feeling (no change). Equivalent to a positive control.
4: Feels a little (although it changes a little), but weaker and better than the negative control.
3: Feels as good as a negative control (similar change), not very good.
2: Feeling (changing) than the negative control, not good.
1: Feels much stronger (larger change) than negative control, not very good.

Table 1 shows the average score of the panelists for each evaluation item. In addition, as a comprehensive evaluation, the average value of these three items was calculated for the average score of each evaluation item. The results are shown in Table 1.

As shown in Table 1, the packaged milk beverage satisfying the requirements of the present invention suppressed the odor of vitamins. Furthermore, the brown change was suppressed even after storage over time.

The packaged milk beverage according to the present invention contains vitamins but suppresses the odor derived from vitamins. Therefore, it is a packaged milk beverage that has excellent flavor and flavor and can easily ingest vitamins. Very useful. Further, according to the packaged milk beverage according to the present invention, since the brown change is suppressed, it can be suitably applied to, for example, a white milk beverage having a delicate flavor and color tone.

Claims (9)

A bottled milk drink containing vitamins
Contains 30-150 mg / 100 g of the vitamins,
Contains 8.0 to 15.0% by mass of non-fat milk solids,
Contains 4.0-8.5% by mass of sugar,
A packaged milk beverage characterized in that the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar is 1.2 to 1.8. The packaged milk beverage according to claim 1, wherein no fragrance is added. The packaged milk beverage according to claim 1 or 2, wherein the pH is 5.5 to 7.5. Claims 1 to 3, wherein the vitamins include one or more selected from the group consisting of vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E and folic acid. The packaged milk beverage according to any one of the items. The packaged milk beverage according to any one of claims 1 to 4, wherein the vitamin C contained in the vitamins is L-ascorbic acid 2-glucoside. The packaged milk beverage according to any one of claims 1 to 5, wherein the proportion of oligosaccharide in the sugar is 2.5 to 30.0% by mass. The packaged milk beverage according to any one of claims 1 to 6, which contains 0.50 to 1.50% by mass of milk fat. A method for manufacturing a packaged milk drink containing vitamins.
Adjust the vitamins to 30-150 mg / 100 g and adjust
Adjust the non-fat milk solids content to 8.0 to 15.0% by mass,
Adjust the sugar to 4.0-8.5% by mass,
A method for producing a packaged milk beverage, which comprises adjusting the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar to 1.2 to 1.8. It is a method for suppressing the vitamin odor of a packaged milk drink containing 30 to 150 mg / 100 g of vitamins.
Adjust the non-fat milk solids content to 8.0 to 15.0% by mass,
Adjust the sugar to 4.0-8.5% by mass,
A method for suppressing a vitamin odor of a packaged milk beverage, which comprises adjusting the mass ratio of the non-fat milk solid content (non-fat milk solid content / sugar) to the sugar to 1.2 to 1.8.