JPH0323132B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a novel milk-based canned beverage with a light taste. [Prior Art] In recent years, milk has become completely popular and established in the Japanese diet, and is consumed as part of the milk in breakfast, lunch boxes, and school lunches, as well as as drinks packaged in bottles and paper containers. It is also sold in stores. However, milk must be pasteurized and stored at low temperatures, making it unsuitable for sale through vending machines. Milk drinks made by adding additives to milk are legally allowed to be stored at room temperature, so they can be sold as cans at room temperature through vending machines. Conventionally, as this type of canned milk beverage, a canned milk beverage made by adding a small amount of egg yolk lecithin to milk is known. [Problems to be solved by the invention] However, in conventional canned milk drinks containing egg yolk lecithin, browning occurs due to retort processing, the color of the milk drink becomes yellowish and the appearance is bad, and the flavor of the egg yolk lecithin is strong. The disadvantage is that the flavor of the milk deteriorates over time. In addition, in recent years, consumers' tastes in beverages have shifted to lighter and refreshing beverages, and conventional milk drinks containing egg yolk lecithin have the disadvantage of being heavy and difficult to drink as a non-meal beverage, such as after sports. be. For these reasons, canned milk drinks are not very popular at present. The present invention solves the above-mentioned problems of conventional canned milk drinks, does not cause browning due to retort sterilization treatment, retains milk flavor and a certain amount of richness, and has a refreshing and light taste, and can be used as a beverage other than a meal. The purpose is to provide a new milk-based canned beverage that is easy to drink. Further, the present invention aims to provide a milk beverage base suitable as a base for canned coffee milk, canned black tea milk, and the like. [Means for Solving the Problems] In order to solve the above-mentioned problems, the present inventor prepared various milk drinks using milk as a base and adding various additives such as various powdered milk and condensed milk, and the composition thereof. As a result of repeated research and experiments, including changing the ratio in various ways and examining the flavor, ease of drinking (richness), and color of the resulting milk drinks, we found that when a milk drink is composed of milk, skim milk powder, and water, its composition is If the ratio is within a certain range, the milk-based product will not brown due to retort sterilization, will have the unique flavor of milk, will retain some richness, and will have a light, refreshing feel and be easy to drink. The inventors have discovered that a novel and excellent beverage can be obtained, and have arrived at the present invention. The milk-based canned beverage of the present invention that achieves the above object is composed of milk, skim milk powder, and water,
If the horizontal axis is the proportion of milk in the drink and the vertical axis is the proportion of skim milk powder in the non-milk part of the drink, then the composition ratio is calculated at point A (30% milk, in the non-milk part). 1% of skimmed milk powder), point B (milk
70%, proportion of skim milk powder in the non-milk part 10%),
Lines AB, BC, connecting point C (70% milk, 5% ratio of skim milk powder in the non-milk part) and point D (40% milk, 5% ratio of skim milk powder in the non-milk part)
It is characterized by being within the range of four deformations formed by CD and DA. Furthermore, the milk beverage base of the present invention is composed of milk, skim milk powder, and water, and the composition ratio thereof is determined by taking the ratio of milk in the drink on the horizontal axis and the ratio of skim milk powder in the non-milk part of the drink on the vertical axis. point A (milk
20%, proportion of skim milk powder in the non-milk part 10%),
Point B (60% milk, ratio of skim milk powder in the part other than milk 10%), Point C (60% milk, ratio of skim milk powder in the part other than milk 2%), Point D (20% milk, ratio of skim milk powder in the part other than milk) Straight line connecting the ratio of skim milk powder (2% in the other parts)
It is characterized by being within the range of a quadrilateral formed by AB, BC, CD, and DA. In this specification, all ratios of milk, skim milk powder, etc. are expressed in weight %. FIG. 1 shows the composition ratio of the canned product according to claim 1. 1st
In the figure, the horizontal axis shows the ratio of milk in the drink,
The non-milk components in the drink are skim milk powder and water.
The vertical axis indicates the proportion of skim milk powder in the non-milk portion of the beverage. For example, 10% skim milk powder at point A is 10% of the 70% non-milk portion of the beverage, and therefore corresponds to 7% of the entire beverage. The composition ratios of the canned beverage of the present invention are points A, B, C, and D in FIG.
It is within the range of the quadrilateral (indicated by diagonal lines) formed by the straight lines AB, BC, CD, and DA connecting the points. In Figure 1, the composition ratio of the canned beverage of the present invention is determined by comprehensively considering three factors: flavor, ease of drinking (richness), and color, and the composition ratio of the canned beverage of the present invention is determined based on a comprehensive judgment of three factors: flavor, ease of drinking (richness), and color. It is within an appropriate range. In Figure 1, when the ratio of milk in the drink exceeds 70%, the characteristic heated odor of milk remains after retort processing, and the drink is too rich and heavy to drink. Also, if the ratio of milk in the drink is less than 30%, the milk flavor will be poor, and the drink will lose its richness and become watery.
In addition, in the beverage of the present invention, skim milk powder is an essential ingredient in order to create a refreshing and light taste that has the flavor and richness of milk, but the ratio of skim milk powder in the part other than milk is 10 If the ratio exceeds 5%, an off-taste and smell peculiar to powdered milk will occur, and if the ratio is less than 5%, the desired flavor, richness and crisp taste cannot be obtained. Table 1 shows some examples of the relationship between the composition ratio of milk, skim milk powder, and water and the flavor, drinkability (richness), and color of the beverage.

〔Example〕

Example 1 A base was prepared by mixing 30 kg of milk, 3 kg of skimmed milk, and 27 kg of water, and stirred and mixed with a homomixer to dissolve skim milk powder.Then, the mixture was homogenized using a homogenizer at a rate of 200 kg/cm. 200 after that
After filling ml cans at a filling temperature of 90℃ and sealing, the temperature is 121℃,
Retort sterilization was performed for 8 minutes, and the product was cooled to obtain a canned milk beverage product. This canned milk drink did not easily brown, had a rich milk flavor, had an appropriate richness, and had a refreshing and light taste, making it suitable as a beverage to be drunk at times other than meals. Example 2 A base was prepared by mixing 30 kg of milk, 3 kg of skim milk powder, and 27 kg of water, and 1.2 kg of granulated sugar was added to this base to obtain a canned milk beverage product in the same manner as in Example 1. In addition to the characteristics of the product of Example 1, this product has a slight sweet taste. Example 3 A base was prepared by mixing 40 kg of milk, 3 kg of skim milk powder, and 56 kg of water, and 1 kg of granulated sugar was added to this base to obtain a canned milk beverage product in the same manner as in Example 1. This product had less sweetness than the product of Example 2, to the extent that it was barely perceptible. Example 4 A base for a milk drink was prepared by blending 14 kg of milk, 1 kg of skim milk powder, and 15 kg of water, and the mixture was stirred and mixed using a homomixer to dissolve the skim milk powder to prepare a base for a milk drink. Next, use this milk drink base to make black tea 600
The extract was extracted at 90° C. for 3 minutes, filtered through a 250 mesh nylon cloth, added with 1.5 kg (5%) of granulated sugar, and homogenized at 200 kg/cm using a homogenizer. Thereafter, the milk beverage liquid was filled into 200 ml cans at a filling temperature of 90°C, and the cans were sealed, followed by retort sterilization at 120°C for 8 minutes, and cooled to obtain canned black tea milk products. Example 5 A milk drink base was prepared in the same manner as in Example 4, and canned coffee milk was prepared in the same manner as in Example 4, except that 600 g of coffee was extracted at 90°C for 3 minutes instead of black tea. Got the product. [Effects of the Invention] According to the present invention, a milk drink is composed of milk, skim milk powder, and water, and the composition ratio thereof is within the range described in claim 1, thereby preventing browning due to retort sterilization. It has the unique flavor of milk and retains a certain amount of richness, without causing any
It is possible to obtain a novel milk drink with a light sensation that is refreshing and easy to drink. Furthermore, this beverage does not cause problems of browning or flavor deterioration even when heated and sold in a vending machine, so it is suitable for vending machine sales. Further, according to the present invention, milk, skim milk powder, and water constitute a base for a milk drink, and the composition ratio thereof is within the range stated in claim 3, thereby creating a flavor unique to milk. It is possible to obtain a base for a beef drink that has a refreshing and light taste while retaining a certain degree of richness. This milk beverage base is suitable as a base for canned tea milk or canned coffee milk.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the composition ratio of the components of the canned beverage of the present invention, and FIG. 2 is a graph showing the composition ratio of the components of the milk beverage base of the present invention.

Claims (1)

[Scope of Claims] 1 Consisting of milk, skim milk powder, and water, the composition ratio of which is expressed by taking the ratio of milk in the drink on the horizontal axis and the ratio of skim milk powder in the part other than milk of the drink on the horizontal axis. Point A (milk 30%, ratio of skim milk powder in the part other than milk 10%), point B (70% milk, ratio of skim milk powder in the part other than milk 10%), point C (milk
70%, ratio of skim milk powder in the non-milk part 5%),
Milk that is characterized by being within the range of a quadrilateral formed by straight lines AB, BC, CD, and DA connecting point D (40% milk, 5% ratio of skim milk powder in the part other than milk) A canned beverage based on 2. The canned beverage according to claim 1, further comprising sugar and/or other sweeteners imparting sweetness equivalent to 0.5% to 2.0% sugar. 3 Consisting of milk, skim milk powder, and water, if the composition ratio is the ratio of milk in the drink on the horizontal axis and the ratio of skim milk powder in the non-milk part of the drink on the vertical axis, point A is (20% milk, 10% ratio of skim milk powder in the part other than milk), Point B (60% milk, 10% ratio of skim milk powder in the part other than milk), Point C (milk
60%, ratio of skim milk powder in the non-milk part 2%),
Milk that is characterized by being within the range of a quadrilateral formed by straight lines AB, BC, CD, and DA connecting point D (20% milk, 2% ratio of skim milk powder in the part other than milk) Beverage base. 4. A canned black tea milk using the milk beverage base according to claim 3. 5. Canned coffee milk using the milk beverage base according to claim 3.