JPH05304887A - Hard-to-brown food/beverage with good flavor - Google Patents

Abstract

PURPOSE:To obtain a food/beverage with good flavor generating no odor even if heated, not getting yellow or brown even after heat treatment, by adding both rutin and specific coloring matter(s) to a milk or dairy product-contg. food/beverage. CONSTITUTION:The objective food/beverage can be obtained by adding (A) 0.001-0.1wt.% of rutin or a degradation product thereof and (B) 0.0001-0.01wt.% of blue and/or green coloring matter(s) to (C) beverage and/or dessert derived from milk and/or dairy product.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to milk and / or food and drink containing dairy products, and more specifically,
Rutin and a novel food or drink, particularly a beverage and / or drink, which is characterized by being added with a blue and / or green colorant and has an excellent flavor without yellowing or browning even by heat treatment and without heating odor. Or, it relates to desserts.

[0002]

2. Description of the Related Art Beverages that cannot be subjected to UHT treatment, such as canned beverages and bottled beverages, have been conventionally subjected to retort heating treatment. However, since it is kept at a high temperature for a long time, it is unavoidable that the beverage containing proteins and sugars undergoes browning due to Maillard reaction and flavor deterioration due to generation of heated odor. As a method for reducing the effect of this browning, conventionally, the pH of the beverage is adjusted to an acidic range,
Although a manufacturing method such as using sugar or reduced starch syrup as a sugar to be added has been used, it has not been sufficiently suppressed browning. Desserts also have similar browning and heating odors.

[0003] The present invention provides a novel system which has not been heretofore known, which is mainly concerned with the prevention of browning of milk and / or food products containing dairy products, especially beverages and / or desserts.

[0004]

In the above-mentioned conventional method, first, in the production method in which the pH of beverages and desserts is in the acidic range, (a) abnormal taste due to imparting sourness (b) aggregation of proteins (b) Its use range is extremely narrow due to the drawbacks such as foreign matter sensation due to precipitation and abnormal flavor. An object of the present invention is to establish a method for preventing browning by heat treatment of foods and drinks such as beverages and / or desserts containing milk and / or dairy products in a wide pH range from acidic to neutral.

Next, in the production method of adding sugar or reduced starch syrup to beverages and desserts, (a)
The quality of sweetness of beverages and desserts is limited.
(B) When other sugars are contained in the main raw materials (lactose in milk, fructose in fruit juice, etc.), the influence of these browning is inevitable. According to the present invention, a beverage containing milk and / or a dairy product, which is not affected by the type of sugar contained, and / or
Alternatively, the purpose is to establish a browning prevention method by heat treatment of food and drink such as desserts.

[0006]

Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and as a result of examination from various directions, it has been found that milk and / or beverages and / or desserts containing dairy products can be obtained. , Rutin (extract), which is one of the flavonoids, rutin hydrolyzate, and / or enzyme-treated rutin were added and heat-treated, and an excellent browning-preventing effect was confirmed. However, the above-mentioned beverages / desserts have a yellowish white or orange color due to the color development derived from rutin, which has a drawback that the palatability is significantly impaired. Therefore, as a result of further studies, focusing on the principle of complementary color, by adding a blue and / or green colorant together, the above beverages and desserts were successfully made into milk with a good milky white color. The present invention has been completed.

In the present invention, as rutin, not only purified rutin but also an extract from a plant rich in rutin (this extract is one obtained by concentrating, pasting or diluting the extract) Is also widely included);
Rutin degradation products obtained by decomposing rutin by heat, acid, alkali or other physical or chemical methods; enzyme-treated rutin obtained by treating rutin with various enzymes, rutin processed products or rutin derivatives, A wide range of organisms, decomposed products, etc. can be used. Rutin is a flavonoid derived from a natural product, and since toxicity is not substantially observed, its use amount is not particularly limited, but as a rough guideline, 0.001-
A range of 0.1% is included.

As the colorant, a blue to green colorant is used, and the kind and amount of the colorant used may be appropriately selected depending on the degree of coloring of the food or drink with rutin. As the pigment, any of natural pigments, synthetic pigments and preparations thereof can be used, and a tentative guideline for the amount used is about 0.0001 to 0.01%.

The browning prevention system according to the present invention can be widely applied to foods and drinks which contain proteins and sugars and which undergo a Maillard reaction by heat treatment. Therefore, the food and drink according to the present invention includes all foods and drinks obtained by subjecting such foods and drinks to rutin and pigment treatment, for example, foods and drinks containing milk and / or dairy products are preferred examples. As. Examples of the food and drink include a packaged milk obtained by filling and sealing raw milk in a container and then heat sterilizing the processed milk, the processed milk, the condensed milk and other beverages, as well as pudding, bavarois and other desserts.

Examples of the present invention will be described below.

[0011]

[Example 1] UHT was added to milk containing rutin and a predetermined amount of a natural blue dye in a can, and heat-treated at 121 ° C for 15 minutes, and immediately cooled.
The flavor and color were measured using treated pasteurized milk as a control.
The results are shown in Tables 1 and 2 below. The color of the sample was measured using a color analyzer (Tokyo Denshoku Co., Ltd .; TC-1800J) in addition to the visual sensory evaluation.

[0012]

[Table 1]

[0013]

[Table 2]

As is clear from the above results, it was confirmed that Sample 1 containing no rutin had a red color due to browning and a heating odor. However, in Samples 2 to 7 to which rutin was added, reddening and generation of heating odor were not recognized. Further, as the amount of the natural blue pigment added increased, the difference in saturation dE 'between the sample and the control UHT-treated pasteurized milk tended to decrease, and the sample having the original color of milk (2, 3, 4 and 6) could be obtained.

[0015]

INDUSTRIAL APPLICABILITY According to the present invention, rutin (extract), rutin degradation product, and / or enzyme-treated rutin are used in combination with blue and / or green natural pigments, synthetic pigments, and / or their formulations. By adopting such a structure for the first time, it is possible to prevent browning and maintain the original color of milk even when heat treating food and drinks such as milk and / or dairy products and / or desserts. The remarkable effect of being Therefore, canned beverages, bottled beverages, etc.
It can be industrially applied to various foods and drinks such as beverages and desserts that require retort sterilization.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Megumi Komatsu 1-21-3 Sakaemachi, Higashimurayama, Tokyo Meiji Dairy Co., Ltd. Central Research Institute (72) Yasuyuki Takahashi 1-21 Sakaemachi, Higashimurayama, Tokyo -3 Meiji Dairy Co., Ltd. Central Research Institute

Claims (2)

[Claims] 1. A method of adding rutin and a blue and / or green coloring agent to food and drink containing milk and / or dairy products, which causes yellowing and browning even by heat treatment. Foods and drinks with excellent flavor that do not have a heating odor. 2. The food and drink are milk and / or beverages and / or desserts derived from dairy products.
Food and drink described in.