JP7417505B2 - Heat-sterilized beverage containing milk - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heat-sterilized milk-containing beverage that has a sufficient richness while reducing sugar content.

The flavor of milk is greatly influenced by the sterilization method. Since milk deterioration odor is generated by heat sterilization, various methods have been proposed for suppressing milk deterioration odor. For example, a method of suppressing the production of milk heating odor by containing α-glycosyltrehalose in milk or dairy products (Patent Document 1), adding 0.1 to 10.0% of sugar alcohol to milk and dairy products, A method for preventing thermal denaturation of proteins by blocking free sulfhydrs in milk proteins (Patent Document 2), by incorporating 0.0005 to 0.004% by mass of cystines in a beverage containing milk components and flavor components. , a method for suppressing the generation of deterioration odor of milk components caused by high-temperature sterilization or heat storage (Patent Document 3), and the like.

Various methods have also been proposed for enhancing the richness and richness of milk-containing beverages. For example, a method of adding a taste improver for foods and drinks containing phthalides as an active ingredient to various beverages including milk drinks (Patent Document 4), a method of adding sweeteners (glucose and galactose) to a concentrated milk-like composition, A method of containing whey minerals (Patent Document 5), and a method of using deep ocean water as part of the raw water in a milk drink whose main components are milk, dairy products, and raw water (Patent Document 6) etc.

JP2006-94856A Japanese Patent Application Publication No. 11-46683 Japanese Patent Application Publication No. 2009-55802 Japanese Patent Application Publication No. 2011-103774 Japanese Patent Application Publication No. 2011-217645 JP2008-67641A

It is known that the heat sterilization process reduces the richness of milk. Specifically, the intensity of the milky aroma and the intensity of the richness of sterilized milk are determined by high temperature short-time sterilization (UHT; 120°C, 3 seconds), high-temperature holding sterilization (HTST; 75°C, 15 seconds), and low-temperature holding sterilization. (LTLT; 63℃, 30 minutes), and in milk drinks produced through high-temperature heating of 100℃ or higher, such as UHT, the richness of milk decreases significantly (``The richness of milk'' "The Decisive Factor", Megmilk Snow Brand Dairy Research Institute, Public Relations "Dairy Research Institute", No. 17-4; http://rakusouken.net/topic/017_4_2.html). In particular, milk-containing beverages with reduced sugar content often suffer from a lack of richness.

An object of the present invention is to provide a heat-sterilized milk-containing beverage with reduced sugar content and sufficiently rich texture.

As a result of intensive studies to achieve the above object, the present inventors have found that by incorporating a specific amount of γ-aminobutyric acid, the richness of heat-sterilized milk-containing beverages can be enhanced and the object can be achieved. They discovered this and completed the present invention.

The present invention includes, but is not limited to, the following aspects.
[1] Contains milk components and sweet components, and the following components (A) to (C);
(A) Protein content 0.5-8.0g/100g,
(B) Sugar content 5.0g/100g or less, and (C) γ-aminobutyric acid content 11 to 70mg/100g,
A heat-sterilized beverage that satisfies your needs.
[2] The beverage according to [1], wherein the sweet component contains one or more selected from sucralose, acesulfame potassium, and stevia extract.
[3] (D) Fat content 0.05-2.0g/100g
The beverage according to [1] or [2], which further satisfies the following.

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a heat-sterilized milk-containing beverage that is imparted with a sufficient richness even though the sugar content is reduced to 5.0 g/100 g or less.

The beverage of the present invention is a heat-sterilized milk-containing beverage that has a sufficiently rich taste. Here, the rich feeling as used in this specification refers to the feeling that the taste of the beverage is rich, the overall impression when tasting the beverage is the feeling that it is rich, and the feeling that the taste of the beverage is rich. It means that the taste of the side and the delicious side will be richer. In particular, it feels like sweetness, richness, umami, and other overall tastes that are related to deliciousness become richer. The milk-containing beverage imparted with a sufficient richness according to the present invention preferably has a richness equivalent to or higher than that of a milk-containing beverage before heat sterilization or a beverage with a sugar content of more than 5.0g/100g. It is a beverage that allows you to enjoy the sensation (particularly the milky flavor and richness) even after swallowing the beverage.

(heat sterilized beverage)
The term "heat-sterilized beverage" as used in the present invention refers to a beverage manufactured through a heat sterilization process that reduces the richness of ordinary milk-containing beverages, that is, through high-temperature heating of 100° C. or higher. Heat sterilization methods using such high-temperature heating are not particularly limited, but include, for example, high-temperature short-time sterilization (UHT; 120-150°C, 1-120 seconds), retort sterilization (110-130°C, 10-120 seconds), 30 minutes).

(Drink containing milk)
The milk-containing beverage of the present invention contains a milk component and a sweet component. Here, the term "milk component" as used herein refers to a milk-derived component that is added to impart a milky flavor or feel to a beverage. Specifically, raw milk, milk, special milk, partially skimmed milk, processed milk, cream, concentrated milk, evaporated milk, whole milk powder, cream powder, buttermilk powder, modified milk powder, skimmed milk, concentrated whey, skimmed concentrated milk. Examples include milk, sweetened skim milk, skim milk powder, and whey powder. A plurality of milk components may be added in any combination. Among these, a drink containing milk is one of the preferred embodiments of the present invention.

The content of milk components in the milk-containing beverage of the present invention is 0.5 g/100 g or more, preferably 0.6 g/100 g or more, using protein (also referred to as component (A) in this specification) as an index. Yes, and more preferably 0.7g/100g or more. Moreover, the upper limit of protein is about 8.0g/100g. When the content of milk components is low, the milk flavor is usually lost due to heat sterilization, making it difficult to feel the richness, but the present invention has the effect of enhancing the richness even in such milk-containing drinks. be. That is, since it is easier to enjoy the effects of the present invention when the content of milk components is small, the protein content in the milk-containing beverage is more preferably 5.0 g/100 g or less, even more preferably 4.0 g/100 g or less, and 3. Particularly preferred is .0g/100g or less. The protein content can be measured according to the Kjeldahl method.

Furthermore, the term "sweet ingredient" as used herein refers to an ingredient added to impart sweetness to a beverage. Specifically, brown sugar, white sugar, cassonade (red sugar), wasanbon sugar, sorghum sugar, nectar sugar such as maple sugar, grain sugar (white sugar, medium sugar, granulated sugar, etc.), car sugar (caster sugar, brown sugar, etc.), processed sugar (cube sugar, rock sugar, powdered sugar, granulated sugar, etc.), refined sugar such as liquid sugar, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.) ), disaccharides (sucrose, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugars, etc.), sugar alcohols (erythritol, sorbitol, xylitol) Natural non-carbohydrate sweeteners ( Examples include sweeteners such as high-intensity sweeteners such as Stevia extract, Licorice extract, etc.) and synthetic non-carbohydrate sweeteners (Aspartame, Acesulfame K, etc.).

In addition to imparting sweetness, sugars in beverages play the role of imparting a drinkable feel to the beverage as a solid component, so as the sugar content of the beverage decreases, the richness of the beverage tends to decrease significantly. While the sugar content (also referred to as component (B) in this specification) of general milk-containing beverages containing milk components and sweet components is about 7.0 to 11.0 g/100 g, the sugar content of the present invention Since the sugar content in milk-containing beverages is greatly reduced to 5.0 g/100 g or less, the drink usually tends to have a watery and bland taste. Furthermore, by heat sterilizing at 100° C. or higher, it is thought that the milk flavor and richness normally required for milk-containing beverages will be significantly lacking. However, in the present invention, by using a specific amount of component (C) γ-aminobutyric acid, which will be described later, while reducing the sugar content, a beverage with a richness comparable to or greater than that of beverages with a high sugar content can be created. can be provided.

From the viewpoint of easily enjoying the effects of the present invention, the sugar content (B) in the beverage is preferably 4.0 g/100 g or less, more preferably 3.0 g/100 g or less, and 2.5 g /100g or less is more preferable, and 2.0g/100g or less is particularly preferable.

In this specification, "saccharide content (B)" refers to the total amount of monosaccharides and disaccharides. Monosaccharides include, but are not limited to, glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, and the like. Preferred monosaccharides are glucose and fructose. Furthermore, disaccharides are saccharides in which two molecules of monosaccharides are glycosidic bonded, and include, but are not limited to, sucrose, maltose, lactose, isomerized lactose, and palatinose. Preferred disaccharides are sucrose and lactose. The sugar content, that is, the content of monosaccharides and disaccharides, can be measured using HPLC.

In order to sweeten the beverage while reducing the sugar content of the beverage to 5.0g/100g or less, oligosaccharides, sugar alcohols, natural non-carbohydrate sweeteners, A method using a high-intensity sweetener may be mentioned. Among these, it is preferable to use one or more sweeteners selected from sucralose, acesulfame potassium, and stevia extract in view of the remarkable effects of the present invention.

Sucralose as used herein refers to 4,1',6'-trichlorogalactosucrose, which is a high-intensity sweetener that is approximately 600 times sweeter than sucrose. The content of sucralose in the beverage of the present invention is not particularly limited, but is preferably 0.0008 to 0.04 g/100 g, more preferably 0.001 to 0.025 g/100 g.

Acesulfame potassium as used herein refers to the potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide, which has a high sweetness that is approximately 200 times sweeter than sucrose. It is a sweetener. The content of acesulfame potassium in the beverage of the present invention is not particularly limited, but is preferably 0.0001 to 1 g/100 g, more preferably 0.001 to 0.1 g/100 g. Note that the concentration of high-intensity sweeteners such as sucralose and acesulfame potassium can be determined by a method using high-performance liquid chromatography depending on the substance of interest. For example, in the case of acesulfame potassium, it can be carried out by the method described in "High Intensity Sweetener Acesulfame K" (Shizuyuki Ota et al., published in 2002, Saiwai Shobo).

The stevia extract referred to herein is extracted from the leaves of the Asteraceae plant Stevia rebaudiana BERTOI (abbreviated as stevia), and has a sweetness that is approximately 50 to 500 times sweeter than sucrose. It is a natural sweetener with Stevia extract contains steviol glycosides such as Stevioside, Dulcoside-A, Rebaudioside (hereinafter referred to as "Reb") A, RebB, RebC, RebD, RebF, and RebM. Contains ingredients such as and steviol. When using a Stevia extract in the beverage of the present invention, one containing 80% by mass or more of steviol glycosides is used. The content of stevia extract in the beverage of the present invention is not particularly limited, but is preferably 0.001 to 0.5 g/100 g, more preferably 0.001 to 0.25 g/100 g. The concentration of Stevia extract in beverages was determined by quantifying the total amount of steviol glycosides and α-glucosyl steviol glycosides using the method described in the 8th edition of the Japan Food Additives Association (Japan Food Additives Association). It can be calculated using the formula.

Concentration of Stevia extract = (Total amount of steviol glycosides and α-glucosyl steviol glycosides) x 1.25
(γ-aminobutyric acid)
The present invention provides a method for enriching heat-sterilized milk-containing beverages by adding γ-aminobutyric acid (hereinafter abbreviated as "GABA") (also referred to as component (C) herein). To enhance the texture, especially the rich texture of heat-sterilized milk-containing beverages with reduced sugar content.

GABA is a type of amino acid widely contained in vegetables, fruits, grains, fermented foods, and the like. GABA used in the present invention is not particularly limited, and for example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, GABA obtained by organic synthesis, etc. can be used. I can do it. In order to enjoy the effects of the present invention while minimizing the influence on the flavor of the beverage itself, the GABA used in the beverage of the present invention should contain 80% or more GABA, preferably 85% or more, and more preferably 90% or more. It is preferable to use a purified product of GABA. Various forms of the purified product can be used, such as solid, aqueous solution, and slurry. Commercially available purified GABA products include GABA 100% Pure Powder (NOW FOODS) and Oryza GABA Extract HC-90 (Oryza Yuka).

In the present invention, GABA is added so that the concentration of GABA in the beverage is 11 mg/100 g or more, preferably 15 mg/100 g or more, more preferably 20 mg/100 g or more, particularly preferably 25 mg/100 g or more. If the GABA content is less than 11 mg/100g, the effects of the present invention may not be sufficiently obtained. Moreover, the content of GABA is preferably 70 mg/100 g or less, more preferably 65 mg/100 g or less, and even more preferably 60 mg/100 g or less. The content of GABA can be measured using an amino acid analyzer.

The method of adding GABA is not particularly limited. A predetermined amount of GABA may be added to the heat-sterilized beverage described above, or a predetermined amount of GABA may be added in advance to the beverage preparation before the heat-sterilization step.

(Other ingredients)
The milk-containing beverage of the present invention preferably contains fat (also referred to as component (D) herein). As the fat, either animal fat derived from milk components or vegetable fat such as corn oil or olive oil can be used. The fat content in the beverage is preferably 0.05 to 2.0 g/100 g, more preferably 0.1 to 1.0 g/100 g. The fat content can be measured according to the Loese-Gottlieb method.

Milk-containing beverages subjected to heat sterilization that can be stored for long periods at room temperature are subjected to homogenization treatment to make fat globules finer in order to suppress fat separation during heat sterilization and storage. The particle size of fat globules in raw milk is about 1 to 10 μm, but in heat-sterilized beverages, the particle size of fat globules is reduced to about 1 μm or less by homogenization treatment. The higher the homogeneous pressure and the smaller the particle size of fat globules, the less rich the milk becomes. Therefore, (D) a milk-containing beverage that contains fat, has been homogenized, and has been heat sterilized is a beverage that is normally very likely to lose its milk richness. According to the present invention, it is possible to impart the rich taste of milk to such drinks as well. The homogenization process can be performed using a homogenizer such as a high-pressure homogenizer. The pressure during homogenization is not particularly limited, but is usually about 10 to 50 MPa, preferably about 10 to 40 MPa, and more preferably about 10 to 30 MPa. As the temperature when performing the homogenization treatment, a temperature higher than the freezing point of fat (oil or fat) can be adopted. The temperature for such homogenization treatment may be 30 to 70°C, preferably 40 to 70°C.

In addition, the beverage of the present invention may include, in addition to the above-mentioned components, ingredients commonly added to beverages, such as pH adjusters (baking soda (sodium bicarbonate)), as long as they do not depart from the intended purpose of the present invention. ), potassium carbonate, potassium hydroxide, trisodium phosphate, tripotassium phosphate, etc.), antioxidants (sodium erythorbate, etc.), acidulants, extracts, fragrances, colorants, vitamins, emulsifiers, thickening stabilizers etc. can be added as appropriate.

The heat-sterilized beverage of the present invention is usually packed in containers. The type of container is not particularly limited. Examples include PET bottles, cans, bottles, paper containers, etc.

Hereinafter, the details of the present invention will be specifically explained with reference to experimental examples, but the present invention is not limited thereto. Further, in this specification, unless otherwise specified, numerical ranges are described as including the end points thereof.

The protein content and fat content of the beverages of Examples were measured according to the Kjeldahl method and the Loese-Gottlieb method, respectively. GABA content is determined by collecting a measurement sample and centrifuging it, then treating the supernatant with 0.02N hydrochloric acid, filtering it using a cylinder fitted with a 0.45μm filter, and then using a fully automated system. It was measured by quantitative determination using an amino acid analyzer (manufactured by JEOL Ltd., JLC-500/V). In addition, the sugar content was measured by quantifying each monosaccharide and disaccharide by the calibration curve method using an HPLC sugar analyzer (manufactured by Dionex), and the total amount was calculated. The HPLC measurement conditions are shown below.
・HPLC equipment: Agilent 1290series
・Detector: ESA Corona Ultra
・Mobile phase: A liquid water/methanol = 2.5/97.5
B solution Acetonitrile gradient conditions: 0 to 4 min B solution 60%, 10 to 11.5 min B solution 0%
・Flow rate: 1.2ml/min
・Equilibration time: 5min
・Column: Use two of the following columns in series.

Upstream side Imtakt Unison UK-Amino HT 3μm 250×3mm
Downstream side Imtakt Unison UK-Amino 3μm 250×3mm
・Column temperature: 65℃
・Injection volume: 2μL
Experimental example 1 Preparation of coffee drink with milk (1)
After grinding Arabica coffee beans with a roasting degree L value of 20 to a fine grind, extraction was performed for 15 minutes with hot water at 90°C weighing about 10 times the weight of the coffee beans while stirring. After the extraction was completed, the extract was filtered using a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or lower. The Brix of the obtained roasted coffee bean extract was 2.3. This coffee bean extract, an appropriate amount of water, and the sweetening ingredients (sucrose, acesulfame potassium) and pH adjuster of the formulation shown in Table 1 are added and completely dissolved, and then milk ingredients (milk), emulsifier, and flavoring are added. was added to make a mixed solution ("mixed solution (unsterilized)"). This liquid mixture was homogenized (primary pressure 150 kg/cm ² , secondary pressure 50 kg/cm ² ) to make it homogenized (“homogenized liquid mixture (unsterilized)”). This homogenized liquid was heated to 90° C., filled into 190 mL cans, and retort sterilized (124° C., 20 minutes) to produce a packaged milk-containing coffee beverage (heat sterilized, pH 6.3). The protein content of the packaged coffee drink with milk was 0.5 g/100 g, the fat content was 0.6 g/100 g, and the sugar content was 2.6 g/100 g.

The above-mentioned liquid mixture (unsterilized), homogenized liquid of the liquid mixture (unsterilized), and packaged milk-containing coffee beverage (heat-sterilized) were subjected to sensory evaluation by five expert panels. The panel used a two-point discrimination test to evaluate which of the presented pairs of beverages felt more rich. The results are shown in Table 2. The richness decreased in the order of blended liquid > homogenized liquid > packaged milk-containing coffee beverage (heat sterilized). This suggests that the richness is reduced by each step of the homogenization process and heat sterilization process in the production of packaged milk-containing coffee beverages.

Experimental Example 2 Preparation of coffee drink with milk (2)
A packaged milk-containing coffee beverage was produced in the same manner as in Experimental Example 1, except that GABA was added. Specifically, Arabica coffee beans with a roast level L value of 20 are ground finely, and then extracted for 15 minutes with hot water at 90°C weighing about 10 times the weight of the coffee beans while stirring. I did it. After the extraction was completed, the extract was filtered using a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or lower. Various components including GABA (purity of 99% or more) shown in Table 3 were added to this coffee extract (Brix: 2.3) to prepare a liquid mixture. This liquid mixture was homogenized by homogenization (primary pressure 150 kg/cm ² , secondary pressure 50 kg/cm ² ), heated to 90°C, filled into 190 mL cans, and retort sterilized (124°C, 20 minutes). A packaged milk-containing coffee beverage (pH 6.3) was produced. The protein content of the packaged coffee drink with milk was 0.5-0.6 g/100 g, the fat content was 0.6 g/100 g, and the sugar content was 2.7 g/100 g.

The resulting packaged milk-containing coffee beverage was subjected to sensory evaluation by five expert panels. The evaluation was made using the packaged milk coffee drink (heat sterilized) of Experimental Example 1 without GABA additives as a control, and the one with no difference in richness compared to the control was ``N'' (no difference). Beverages with a slightly richer texture are labeled as "A" (a difference), and beverages with a richer texture that is greater than the control and have a rich texture similar to that of the unsterilized liquid in Experimental Example 1 are labeled as "B". ” (big difference), and the number of people on the panel who evaluated it was counted.

The results are shown in Table 4. It has also been shown that in the case of packaged milk-containing coffee beverages, a rich feeling can be imparted by adding GABA so that the GABA content is 11 to 80 mg/100 g. In particular, when GABA was added so that the GABA content in the drink was 25 mg/100 g or more, more than half of the panel selected "B" (big difference), and evaluated that the richness became clearly stronger. They commented that the drink allowed them to enjoy the milky flavor and richness even after swallowing it. When we conducted a blind test on the sample that felt the richest among packaged milk coffee drinks containing GABA 0 to 80 mg/100 g, one person had a GABA content of 70 mg/100 g, and four people had a GABA content of 80 mg/100 g. Met. On the other hand, since all the panelists evaluated that there was not much difference in the strength of the richness between 70mg/100g and 80mg/100g, it is preferable that the upper limit of GABA is around 70mg/100g, taking into account the economic point of view. Understood.

Experimental example 3 Preparation of coffee drink with milk (3)
The coffee beans used were blended beans made by mixing half Arabica and half Robusta with a roasting degree L value of 18. After grinding the coffee beans to a medium grind, drip extraction was performed using 95° C. hot water with a weight approximately 8 times the weight of the coffee beans. After the extraction was completed, the extract was filtered using a commercially available paper filter, and the filtrate was quickly cooled to about 25° C. or lower. The Brix of the obtained roasted coffee bean extract was 3.8. This coffee bean extract is added to various sweetening ingredients in the formulation shown in Table 5 (sucrose, sucralose, acesulfame potassium, stevia extract; the concentration is changed according to the type of sweetening ingredient so that the sweetness level is the same in each preparation. ), a milk component (milk), a pH adjuster, an emulsifier, a fragrance, and water were added to make a total amount of 1000 g, and the mixture was stirred well to completely dissolve. For samples 3-2, 3-4, and 3-6, γ-aminobutyric acid (GABA) (purity 99% or more) was added and dissolved. These liquid mixtures (samples 3-1 to 3-6) were heated to 65 to 70°C and homogenized using a high-pressure homogenizer at a pressure of 150 kg/cm ² . This homogenized liquid was heated to 90° C., filled into 190 mL cans, and retort sterilized (122° C., 30 minutes) to produce a packaged milk-containing coffee beverage (heat sterilized). The pH after sterilization was 6.4. As the stevia extract, a stevia extract (Beltron 90, manufactured by Tsuruya Kasei Kogyo Co., Ltd.), which has a sweetness about 200 times that of sucrose, was used.

The protein, fat, and sugar content of the obtained packaged milk-containing coffee beverage (heat sterilized) was analyzed. In addition, a sensory evaluation was conducted by five expert panelists. The evaluation was conducted using GABA-free packaged milk coffee drinks (heat sterilized) (Samples 3-1, 3-3, 3-5) as controls, and Samples 3-2, 3-4, and 3-6, respectively. "N" (no difference) indicates that there is no difference in the strength of the richness compared to the control; "A" (a difference) indicates that the drink has a slightly richer feel than the control; The number of people on the panel who evaluated the beverage was counted as "B" (big difference).

Table 6 shows the results of component analysis, and Table 7 shows the results of sensory evaluation. In beverages with a sugar content of 7.7g/100g, the effect of adding GABA to give a rich feeling is hardly felt, but in drinks with a sugar content of 0.7g/100g, the addition of GABA significantly imparts a rich feeling. The richness of samples 3-4 and 3-6 was evaluated to be similar to that of sample 3-2.

Experimental Example 4 Preparation of coffee drink with milk (4)
Concerning the beverage containing sucralose and acesulfame potassium (Sample 3-3) of Experimental Example 3, packaged milk was prepared in the same manner as in Experimental Example 3, except that the milk component was replaced with whole milk powder and skim milk powder shown in Table 8. A coffee drink (heat sterilized) was produced. Samples 4-2, 4-4, 4-6, 4-8, 4-10, and 4-12 were treated with γ-aminobutyric acid (GABA) (purity of 99% or more) at a concentration of 50 mg/100 g. Add and dissolve. Component analysis was conducted for each beverage. Further, in the same manner as in Experimental Example 3, sensory evaluation was performed by five expert panels.

Table 9 shows the results of component analysis, and Table 10 shows the results of sensory evaluation. In beverages with low sugar content, the addition of GABA imparted milky flavor and richness. In particular, the results of Samples 4-1 to 4-4 showed that it was easier to confirm the effects of the present invention when the fat content in the beverage was 0.05 g/100 g or more. In addition, in Samples 4-7 and 4-8 where the protein content in the drink was 0.4g/100g, the effect of adding GABA to give a rich feeling was not significant, so in order to enjoy the effects of the present invention, It was shown that the protein content was 0.5g/100g or more.

Experimental Example 5 Preparation of coffee drink with milk (5)
Regarding the drink containing sucralose and acesulfame potassium (sample 3-3) and the drink containing acesulfame potassium and stevia extract (sample 3-5) of Experimental Example 3, except for changing the amount of GABA to the formulation shown in Table 11. A mixed solution was obtained in the same manner as above, and a homogenized solution was prepared. This homogenized solution was plate sterilized at 141° C. for 30 seconds and filled into a PET container to produce a packaged milk-containing coffee beverage (heat sterilized). The pH after sterilization was 6.4.

The obtained packaged milk-containing coffee beverage (heat sterilized) was subjected to sensory evaluation by five expert panelists in the same manner as in Experimental Example 3. The results are shown in Table 11. It has been shown that even in a coffee drink containing milk packaged in a PET container, a rich feeling can be imparted by adding GABA to a concentration of 11 to 70 mg/100 g.

Experimental Example 6 Preparation of black tea beverage with milk 20 g of black tea leaves were extracted with 600 g of hot water (90° C.) for 5 minutes. After the extraction was completed, the solid and liquid were separated using a mesh, and the filtrate was quickly cooled down to 25° C. or lower, followed by centrifugation to obtain a black tea extract. Sweet ingredients (sucrose, acesulfame potassium), milk ingredients (milk, whole milk powder, skim milk powder), and other various ingredients shown in Table 12 were added to this black tea extract to make a total amount of 1000 g, and the mixture was heated to 150 kg/cm ² using a high-pressure homogenizer. Homogenized under pressure. This homogenized solution was plate sterilized at 141° C. for 30 seconds and filled into a PET container to produce a packaged black tea beverage containing milk (heat sterilized). The pH after sterilization was 6.4. The protein content of the packaged black tea beverage with milk was 0.9-1.0 g/100 g, the fat content was 0.5 g/100 g, and the sugar content was 3.3 g/100 g.

The resulting packaged black tea beverage containing milk (heat sterilized) was subjected to sensory evaluation by five expert panelists in the same manner as in Experimental Example 3. The results are shown in Table 13. It has been shown that even in packaged tea drinks containing milk, the richness of milk can be imparted by adding GABA to a concentration of 11 to 70 mg/100 g.

Experimental Example 7 Preparation of Milk Beverage Add sweet ingredients (acesulfame potassium, sucralose), milk ingredients (whole milk powder, skim milk powder, whey protein), and other various ingredients shown in Table 14 to make a total amount of 1000 g, and stir well to completely dissolve. It was dissolved in to prepare a liquid preparation. This liquid mixture was heated to 65 to 70°C and homogenized using a high-pressure homogenizer at a pressure of 150 kg/cm ² . This homogenized liquid was heated to 90° C., filled into 190 mL cans, and retort sterilized (122° C., 30 minutes) to produce a packaged milk beverage (heat sterilized). The pH after sterilization was 6.5. Note that whey protein concentrate (WPC/80, Nutra Food Ingredients, LLC) was used as the whey protein. The protein content of the packaged milk drink was 7.5 g/100 g, the fat content was 0.06 g/100 g, and the sugar content was 1.4 g/100 g.

The obtained packaged milk beverage (heat sterilized) was subjected to sensory evaluation by five expert panelists in the same manner as in Experimental Example 3. The results are shown in Table 15. Even in packaged milk drinks, it has been shown that adding GABA to a concentration of 11 to 70 mg/100g imparts a rich milk feel.

Claims (3)

Contains milk components and sweet components, and the following components (A) to (C);
(A) Protein content 0.5-8.0g/100g,
(B) Sugar content 5.0g/100g or less, and (C) γ-aminobutyric acid content 25 to 70mg/100g,
A heat-sterilized beverage that satisfies your needs. The beverage according to claim 1, wherein the sweet component includes one or more selected from sucralose, acesulfame potassium, and stevia extract. (D) Fat content 0.05-2.0g/100g
The beverage according to claim 1 or 2, further satisfying the following.