JPH0823878A - Milk-containing beverage and production thereof - Google Patents
Milk-containing beverage and production thereofInfo
- Publication number
- JPH0823878A JPH0823878A JP6187713A JP18771394A JPH0823878A JP H0823878 A JPH0823878 A JP H0823878A JP 6187713 A JP6187713 A JP 6187713A JP 18771394 A JP18771394 A JP 18771394A JP H0823878 A JPH0823878 A JP H0823878A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- calcium
- added
- beverage
- calcium salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ミルク入り飲料に関す
る。FIELD OF THE INVENTION The present invention relates to beverages with milk.
【０００２】[0002]
【従来の技術】現在、自動販売機で気軽においしいミル
ク入り紅茶やミルク入りコーヒーなどが楽しめるが、さ
らに、ミルク感やコクがあるリッチな味わいのミルク入
り紅茶やミルク入りコーヒーが消費者から求められてい
る。しかしながら、ミルク飲料のミルク感やコクを出す
ために脂肪分を高めると、自動販売機で高温で保存した
場合、劣化臭が発生したり、飲料の色調が変化するなど
の問題がおこり、この点の解消策が求められていた。[Prior Art] Nowadays, you can easily enjoy delicious tea with milk and coffee with milk from a vending machine, but consumers are also looking for rich tea with milk and coffee with rich taste with richness and richness. Has been. However, if you increase the fat content in order to give the milk feel and richness of milk drinks, when stored at high temperature in a vending machine, problems such as deteriorated odors and changes in the color tone of the beverage occur, The solution for was required.
【０００３】飲料にカルシウム類を添加する技術として
は、特開昭６２−８３８４７号、同６３−１５７９６４
号および特開平３−６５１３９号公報があるが、これら
の技術は、いずれもカルシウム成分の栄養補強が目的の
ものであり、本発明とは課題を異にするものである。Techniques for adding calcium to beverages are disclosed in Japanese Patent Laid-Open Nos. 62-83847 and 63-157964.
Japanese Patent Laid-Open No. 3-65139 and Japanese Patent Laid-Open No. 3-65139, all of which are aimed at nutritional reinforcement of a calcium component, and are different from the present invention.
【０００４】前記特開昭６２−８３８４７号公報は、カ
リウムイオン、ナトリウムイオン、カルシウムイオンお
よびマグネシウムイオンのバランスのとれた茶飲料を提
供するため、汗中のナトリウム、カリウム、カルシウ
ム、マグネシウムの各イオン濃度がそれぞれ約０．３２
％、０．０２％、０．００２％、０．００１％であるこ
とを参考にして、茶飲料中のカリウムイオン濃度を１と
したとき、ナトリウムイオン０．１〜３０、カルシウム
イオン０．０５〜１、マグネシウムイオン０．０２〜
０．５の範囲内になるよう、これらのイオンを含む塩類
を添加するという技術が記載されており、本発明とはそ
の目的を異にするだけでなく、カルシウム含有量もはる
かに低いものである。The above-mentioned Japanese Patent Laid-Open No. 62-83847 discloses a tea beverage in which potassium ions, sodium ions, calcium ions and magnesium ions are well balanced. Each concentration is about 0.32
%, 0.02%, 0.002%, 0.001%, and assuming that the potassium ion concentration in the tea beverage is 1, sodium ion 0.1-30, calcium ion 0.05 ~ 1, magnesium ion 0.02 ~
A technique of adding salts containing these ions so as to be within a range of 0.5 is described. Not only is the purpose different from the present invention, but the calcium content is much lower. is there.
【０００５】前記特開昭６３−１５７９６４号公報も、
前記公報と同様にカルシウムを栄養上補充したジュース
や炭酸飲料に関するものであって、ミルクを嫌って清涼
飲料を好んで飲む若者逹が平均約０．１２重量％のカル
シウムを含有するミルクに代わり、カルシウムを補給で
きるような飲料を提供するための技術であり、本発明の
ようなミルク入り飲料の保存時の劣化臭や色調変化を防
止する技術ではない。The above-mentioned Japanese Patent Laid-Open No. 63-157964 also discloses
Similar to the above publication, the present invention relates to a nutritionally supplemented juice or carbonated drink, in which young people who prefer to drink soft drinks who dislike milk substitute milk containing calcium of about 0.12% by weight, This is a technique for providing a beverage that can supplement calcium, and is not a technique for preventing deterioration odor and color tone change during storage of a beverage containing milk as in the present invention.
【０００６】前記特開平３−６５１３９号公報には、
茶、コーヒー、ココア等の飲料に食物繊維やオリゴ糖等
の機能性食品素材を添加する発明が記載されており、機
能性食品素材としてカルシウム、タウリン、鉄、ｃｐｐ
なども例示されている。しかしながら、この技術も飲料
の栄養補充の域を出ず、ミルク入り飲料の保存時の劣化
臭や色調変化の防止、ミルク感の増強などを目的とする
ものではない。[0006] Japanese Patent Laid-Open No. 3-65139 mentioned above
An invention has been described in which functional food materials such as dietary fiber and oligosaccharides are added to beverages such as tea, coffee and cocoa, and calcium, taurine, iron and cpp are used as functional food materials.
Are also illustrated. However, this technique does not go beyond nutritional supplementation of beverages, and is not intended to prevent deterioration odor and color tone change during storage of milk-containing beverages and to enhance milk feeling.
【０００７】[0007]
【発明が解決しようとする課題】本発明の目的は、ミル
ク入り飲料の保存時の劣化臭および／または色調の変化
を抑制する点およびミルク入り飲料のコクやミルク感を
増強する点にある。DISCLOSURE OF THE INVENTION An object of the present invention is to suppress deterioration odor and / or change in color tone of a beverage containing milk during storage and to enhance the richness and milkiness of the beverage containing milk.
【０００８】[0008]
【課題を解決するための手段】本発明者は、前述の課題
を解決するため鋭意研究を進めた結果、ミルク入り飲料
を製造する工程でカルシウム塩を添加すると高温保存時
の劣化臭の発生や色調の変化を防止することができると
同時にミルク入り飲料のコクやミルク感が増強できるこ
とを確認し本発明を完成するに至った。Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventor has found that the addition of calcium salt in the process of producing a beverage containing milk causes the generation of a bad odor during storage at high temperature. The present invention has been completed by confirming that the change in color tone can be prevented and at the same time the richness and milkiness of a beverage containing milk can be enhanced.
【０００９】すなわち、本発明は、添加カルシウム塩を
含有することを特徴とするミルク入り飲料に関する。That is, the present invention relates to a milk-containing beverage containing an added calcium salt.
【００１０】カルシウム塩の添加は原料の茶葉や豆類等
を抽出する工程や、原材料を調合する工程のいずれでも
添加することができる。好ましくは、茶葉や豆類等を抽
出する工程で第一次のカルシウム塩を添加し、調合する
工程でさらに第二次のカルシウム塩を添加するとよい。
茶葉や豆類等を抽出する工程でカルシウム塩を添加する
方法としては、通常、茶葉や豆類等をイオン交換水で高
温で抽出するが、このイオン交換水にカルシウム塩を溶
解したものを用いる。このような抽出のために用いる水
に添加されるカルシウム濃度としては、１００〜２００
ｍｇ／リットル程度、好ましくは１２０〜１６０ｍｇ／
リットルとするが、これに限るものではない。The calcium salt can be added either in the step of extracting the raw material tea leaves or beans, or in the step of preparing the raw materials. Preferably, the primary calcium salt is added in the step of extracting tea leaves, beans, etc., and the secondary calcium salt is further added in the step of preparing.
As a method of adding a calcium salt in the step of extracting tea leaves, beans, etc., usually, tea leaves, beans, etc. are extracted with ion-exchanged water at a high temperature, and a solution of calcium salt in this ion-exchanged water is used. The concentration of calcium added to water used for such extraction is 100 to 200.
mg / liter, preferably 120 to 160 mg /
Although it is set to liter, it is not limited to this.
【００１１】また、各原材料を調合する工程でも、カル
シウム塩をイオン交換水に溶解した溶液を添加すること
ができるが、この場合は茶葉や豆類等を抽出する際のカ
ルシウム溶解液濃度よりも濃い濃度のものを用いること
ができる。濃度は、最終添加量の２倍濃度程度に調整す
ると利用しやすい。Also, in the step of preparing each raw material, a solution in which a calcium salt is dissolved in ion-exchanged water can be added, but in this case, the concentration is higher than the concentration of the calcium solution when extracting tea leaves or beans. Concentration can be used. It is easy to use if the concentration is adjusted to about twice the final addition amount.
【００１２】添加するカルシウム塩の種類としては、塩
化カルシウム、乳酸カルシウム、パントテン酸カルシウ
ムなどの食品添加物として使用できるものが利用でき
る。As the type of calcium salt to be added, those usable as food additives such as calcium chloride, calcium lactate and calcium pantothenate can be used.
【００１３】カルシウム塩のミルク入り飲料への最終添
加量としては、カルシウム濃度として７０〜１５０ｍｇ
／リツトルが好ましい。The final amount of calcium salt added to a milk-containing beverage is 70 to 150 mg as a calcium concentration.
/ Little is preferred.
【００１４】[0014]
【実施例】以下に実施例をあげて本発明を説明するが、
これに限定されるものではない。The present invention will be described below with reference to examples.
It is not limited to this.
【００１５】実施例１（乳酸カルシウム添加ミルク入り
紅茶の製造） 乳酸カルシウムをイオン交換水にカルシウム濃度で２８
０ｍｇ／リツトルになるように溶解し、乳酸カルシウム
原液とした。乳酸カルシウム原液をさらにイオン交換水
で希釈し、カルシウム濃度で１４０ｍｇ／リツトルにな
るように調整し、希釈乳酸カルシウム溶液とした。紅茶
の茶葉を３０倍量の希釈乳酸カルシウム溶液を用いて８
０℃、３分間の条件で抽出した。乳化剤をイオン交換水
に分散し加熱溶解したものに、加熱した牛乳と生クリー
ムを加えてホモゲナイズし乳化液を調整した。茶葉抽出
液、乳化液、乳酸カルシウム原液、砂糖、重曹、牛乳を
投入し、これをイオン交換水で定容し、香料を添加し
た。全量を７５℃、１５０ｋｇ／ｃｍ2の条件でホモゲ
ナイズし、ホットパックした後、１２３℃で２６分間レ
トルト殺菌して、乳酸カルシウム添加ミルク入り紅茶と
した。Example 1 (Production of black tea containing milk containing calcium lactate) Calcium lactate was added to ion-exchanged water at a calcium concentration of 28.
It was dissolved at 0 mg / liter to give a calcium lactate stock solution. The calcium lactate stock solution was further diluted with ion-exchanged water to adjust the calcium concentration to 140 mg / liter, to give a diluted calcium lactate solution. 8 tea leaves of black tea with 30 times diluted calcium lactate solution
Extraction was carried out at 0 ° C. for 3 minutes. To an emulsion prepared by dispersing an emulsifier in ion-exchanged water and heating it, heated milk and fresh cream were added and homogenized to prepare an emulsion. A tea leaf extract, an emulsion, a stock solution of calcium lactate, sugar, baking soda, and milk were added, the volume of this was adjusted with ion-exchanged water, and a fragrance was added. The whole amount was homogenized under the conditions of 75 ° C. and 150 kg / cm 2 , hot-packed, and then retort sterilized at 123 ° C. for 26 minutes to obtain calcium lactate-added milk-containing black tea.
【００１６】実施例２（塩化カルシウム添加ミルク入り
紅茶の製造） 塩化カルシウムをイオン交換水にカルシウム濃度で２８
０ｍｇ／リツトルになるように溶解し、塩化カルシウム
原液とした。塩化カルシウム原液をさらにイオン交換水
で希釈し、カルシウム濃度で１４０ｍｇ／リツトルにな
るように調整し、希釈塩化カルシウム溶液とした。紅茶
の茶葉を３０倍量の希釈塩化カルシウム溶液を用いて８
０℃、３分間の条件で抽出した。乳化剤をイオン交換水
に分散し加熱溶解したものに、加熱した牛乳と生クリー
ムを加えてホモゲナイズし乳化液を調整した。茶葉抽出
液、乳化液、塩化カルシウム原液、砂糖、重曹、牛乳を
投入し、これをイオン交換水で定容し、香料を添加し
た。全量を７５℃、１５０ｋｇ／ｃｍ2の条件でホモゲ
ナイズし、ホットパックした後、１２３℃で２６分間レ
トルト殺菌して、塩化カルシウム添加ミルク入り紅茶と
した。Example 2 (Production of black tea containing calcium chloride-added milk) Calcium chloride was added to ion-exchanged water at a calcium concentration of 28.
It was dissolved at 0 mg / liter to give a calcium chloride stock solution. The calcium chloride stock solution was further diluted with ion-exchanged water to adjust the calcium concentration to 140 mg / liter, to give a diluted calcium chloride solution. 8 tea leaves of black tea with 30 times diluted calcium chloride solution
Extraction was carried out at 0 ° C. for 3 minutes. To an emulsion prepared by dispersing an emulsifier in ion-exchanged water and heating it, heated milk and fresh cream were added and homogenized to prepare an emulsion. A tea leaf extract, an emulsion, a calcium chloride stock solution, sugar, baking soda, and milk were added, the volume of this was adjusted with ion-exchanged water, and a flavor was added. The whole amount was homogenized under the conditions of 75 ° C. and 150 kg / cm 2 , hot-packed, and then retort sterilized at 123 ° C. for 26 minutes to obtain calcium chloride-added milk-containing black tea.
【００１７】比較例（従来のミルク入り紅茶の製造） 実施例と同じ紅茶の茶葉を３０倍量のイオン交換水で８
０℃、３分間の条件で抽出した。乳化剤をイオン交換水
に分散し加熱溶解したものに、加熱した牛乳と生クリー
ムを加えてホモゲナイズし乳化液を調整した。茶葉抽出
液、乳化液、砂糖、重曹、牛乳を投入し、これをイオン
交換水で定容し、香料を添加した。全量を７５℃、１５
０ｋｇ／ｃｍ2の条件でホモゲナイズし、ホットパック
した後、１２３℃、２６分間でレトルト殺菌して、従来
のミルク入り紅茶とした。Comparative Example (Manufacture of Conventional Black Tea Containing Milk) The same tea leaves as in the example were treated with 30 times the amount of deionized water.
Extraction was carried out at 0 ° C. for 3 minutes. To an emulsion prepared by dispersing an emulsifier in ion-exchanged water and heating it, heated milk and fresh cream were added and homogenized to prepare an emulsion. A tea leaf extract, an emulsion, sugar, baking soda, and milk were added, the volume of this was adjusted with ion-exchanged water, and a fragrance was added. The total amount is 75 ℃, 15
The mixture was homogenized under the condition of 0 kg / cm 2 , hot-packed, and then retort sterilized at 123 ° C. for 26 minutes to obtain a conventional black tea with milk.
【００１８】効果比較試験１（高温保存時の劣化臭、色
調変化抑制効果試験） 実施例および比較例で得られたミルク入り紅茶を２５
℃、３７℃、６０℃の各温度で４週間保存し、色調変化
（褐変）、劣化臭についてしらべた。パネリストによる
検査結果を表１に示した。Effect comparison test 1 (deterioration odor during high temperature storage, color tone change suppression effect test) The black tea with milk obtained in Examples and Comparative Examples was used as 25.
It was stored at each temperature of ° C, 37 ° C and 60 ° C for 4 weeks, and examined for color tone change (browning) and deterioration odor. Table 1 shows the inspection results by the panelists.
【００１９】[0019]
【表１】 [Table 1]
【００２０】この結果、保存温度６０℃において、本発
明のカルシウム塩を添加したミルク入り飲料の褐変は抑
制されていることが明らかとなった。さらに、劣化臭に
ついては、３７℃、６０℃において、カルシウム塩を添
加したミルク入り飲料の方が保存試験の結果が良好であ
った。なお、カルシウム塩の種類の違いによる効果の違
いは認められなかった。As a result, it was revealed that at the storage temperature of 60 ° C, browning of the milk-containing beverage containing the calcium salt of the present invention was suppressed. Regarding the deterioration odor, the results of the storage test were better for the milk-containing beverage to which the calcium salt was added at 37 ° C and 60 ° C. Note that no difference in the effect due to the difference in the type of calcium salt was observed.
【００２１】効果比較試験２（官能検査） 実施例および比較例で得られたミルク入り紅茶につい
て、色の好み、香りの好み、甘味の強さ、コクの強さ、
苦み、渋味、ミルク感、後味の官能検査をパネリスト２
１名により実施した。その結果を表２および図１に示し
たが、カルシウム入り紅茶が比較例の紅茶より、特に、
ミルク感、コクの強さにおいて良好な結果を示した。Effect Comparison Test 2 (Sensory Test) With respect to the milk-containing black teas obtained in Examples and Comparative Examples, color preference, aroma preference, sweetness intensity, richness intensity,
Panelist 2 conducts sensory tests for bitterness, astringency, milkiness and aftertaste
It was carried out by one person. The results are shown in Table 2 and FIG. 1, and the calcium-containing black tea is more
Good results were obtained in terms of milkiness and richness.
【００２２】[0022]
【表２】 [Table 2]
【００２３】以下に本発明の実施態様を以下に列挙す
る。 （１） 添加カルシウム塩を含有することを特徴とする
ミルク入り飲料。 （２） ミルク入り飲料にカルシウム塩を添加すること
を特徴とする保存期間に発生する劣化臭および／または
色調の変化を抑制する方法。 （３） ミルク入り飲料にカルシウム塩を添加すること
を特徴とするミルク入り飲料のコクやミルク感を増強す
る方法。 （４） カルシウム塩を添加した水を用いて、目的とす
る飲料成分の抽出を行った後、ミルク成分を配合するこ
とを特徴とする添加カルシウム塩を含有するミルク入り
飲料の製造方法。 （５） 前項（１）、（２）、（３）または（４）にお
いて、ミルク成分は、ミルクと生クリームを乳化剤によ
り乳化液としたものを使用すること。 （６） 前項（１）、（２）、（３）、（４）または
（５）において、添加カルシウム塩の添加量は全量に対
し、カルシウム濃度として７０〜１５０ｍｇ／リットル
であること。 （７） 前項（１）、（２）、（３）、（４）、（５）
または（６）において、添加カルシウム塩が食品添加物
として使用できるカルシウム塩であること。 （８） 前項（１）、（２）、（３）、（４）、
（５）、（６）または（７）におけるミルク入り飲料が
ミルク入り紅茶またはミルク入りコーヒーであること。The embodiments of the present invention will be listed below. (1) A milk-containing beverage containing an added calcium salt. (2) A method for suppressing deterioration odor and / or color tone change occurring during a storage period, which comprises adding a calcium salt to a beverage containing milk. (3) A method for enhancing the richness and milkiness of a milk-containing beverage, which comprises adding a calcium salt to the milk-containing beverage. (4) A method for producing a milk-containing beverage containing an added calcium salt, comprising extracting a target beverage component with water to which a calcium salt has been added, and then adding a milk component. (5) In the preceding item (1), (2), (3) or (4), the milk component should be an emulsion of milk and fresh cream with an emulsifier. (6) In the preceding item (1), (2), (3), (4) or (5), the added amount of the added calcium salt is 70 to 150 mg / liter as a calcium concentration based on the total amount. (7) The preceding paragraphs (1), (2), (3), (4), (5)
Alternatively, in (6), the added calcium salt is a calcium salt that can be used as a food additive. (8) The preceding paragraphs (1), (2), (3), (4),
The milk-containing beverage in (5), (6), or (7) is milk-containing tea or milk-containing coffee.
【００２４】[0024]
【発明の効果】本発明により、ミルク入り飲料の保存
時、とくに高温保存時の劣化臭および／または色調の変
化を抑制することができた。また、ミルク入り飲料のコ
クやミルク感を同時に増強することができた。Industrial Applicability According to the present invention, it is possible to suppress the deterioration odor and / or the change in color tone of a beverage containing milk, especially during storage at high temperature. In addition, it was possible to enhance the richness and milkiness of the beverage containing milk at the same time.
【図１】実施例１および比較例で得られたミルク入り紅
茶の官能検査結果を示す図である。FIG. 1 is a diagram showing a sensory test result of black tea with milk obtained in Example 1 and a comparative example.
Claims (6)
とするミルク入り飲料。1. A milk-containing beverage containing an added calcium salt.
ム濃度として７０〜１５０ｍｇ／リットルである請求項
１記載のミルク入り飲料。2. The milk-containing beverage according to claim 1, wherein the added calcium salt is added in a calcium concentration of 70 to 150 mg / liter.
ミルク入りコーヒーである請求項１または２記載のミル
ク入り飲料。3. The beverage with milk according to claim 1, wherein the beverage with milk is tea with milk or coffee with milk.
的とする飲料成分の抽出を行った後、ミルク成分を配合
することを特徴とする添加カルシウム塩を含有するミル
ク入り飲料の製造方法。4. A method for producing a milk-containing beverage containing an added calcium salt, which comprises extracting a target beverage component with water to which a calcium salt has been added, and then adding a milk component.
ることによって、保存時の劣化臭および／または色調の
変化を抑制する方法。5. A method for suppressing deterioration odor and / or color tone change during storage by adding a calcium salt to a beverage containing milk.
ることによって、コクまたはミルク感を増加する方法。6. A method for increasing the richness or milkiness by adding a calcium salt to a beverage containing milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6187713A JP2963343B2 (en) | 1994-07-18 | 1994-07-18 | Milk-containing beverage and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6187713A JP2963343B2 (en) | 1994-07-18 | 1994-07-18 | Milk-containing beverage and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0823878A true JPH0823878A (en) | 1996-01-30 |
| JP2963343B2 JP2963343B2 (en) | 1999-10-18 |
Family
ID=16210876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6187713A Expired - Lifetime JP2963343B2 (en) | 1994-07-18 | 1994-07-18 | Milk-containing beverage and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2963343B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007215451A (en) * | 2006-02-15 | 2007-08-30 | Matsutani Chem Ind Ltd | Milk beverage added with salt, and beverage flavor improving method |
| WO2010131591A1 (en) * | 2009-05-13 | 2010-11-18 | 株式会社ロッテ | Method for producing polyamine-containing food or drink |
| JP2014018141A (en) * | 2012-07-18 | 2014-02-03 | Kracie Foods Ltd | Browning inhibitor and method for inhibiting browning |
-
1994
- 1994-07-18 JP JP6187713A patent/JP2963343B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007215451A (en) * | 2006-02-15 | 2007-08-30 | Matsutani Chem Ind Ltd | Milk beverage added with salt, and beverage flavor improving method |
| WO2010131591A1 (en) * | 2009-05-13 | 2010-11-18 | 株式会社ロッテ | Method for producing polyamine-containing food or drink |
| JP2010263816A (en) * | 2009-05-13 | 2010-11-25 | Lotte Co Ltd | Method for producing food and drink containing polyamine |
| JP2014018141A (en) * | 2012-07-18 | 2014-02-03 | Kracie Foods Ltd | Browning inhibitor and method for inhibiting browning |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2963343B2 (en) | 1999-10-18 |
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