JPH0937714A - Milk-flavored beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a milk-flavored beverage, containing a milk substitute ingredient comprising a milk ingredient and a fat and having a low content of lactose, capable of suppressing the lowering of pH and intensifying the acid taste when preserved in a warmed state in a hot vender, etc. SOLUTION: This milk-flavored beverage contains a milk substitute ingredient, comprising a milk ingredient and a fat and having <=1wt.%, preferably <=0.5wt.% lactose content and further contains a sugaralcohol and/or a sweetener of nonsaccharides (a diterpene glycoside) without containing monosaccharides and/or disaccharides other than lactose. Erythritol, sorbitol, maltitol, xylitol, mannitol, etc., are cited as the sugaralcohol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to beverages such as coffee and tea having a milky flavor. More specifically, the present invention relates to milk-flavored coffee and milk-flavored black tea in a closed container, and relates to a milk-flavored beverage capable of suppressing the pH of the contents from lowering to increase the sourness when stored in a heated state such as a hot vendor.

[0002]

2. Description of the Related Art Conventionally, beverages contained in closed containers such as canned coffee and canned tea that are stored and sold at hot vendors may change their taste or cause precipitation as they are stored for a long time in a heated state. The problem is occurring. As a measure against the problem that occurs when such canned coffee or the like is stored in a warmed state, precipitation of milk protein or separation of fat when the canned coffee or the like is stored in a warmed state as in JP-A-6-245703. In order to prevent this, a method of adding an emulsifier such as sucrose fatty acid ester and microcrystalline cellulose to a coffee extract containing a dairy product has been proposed. However, as for the change in taste, the actual situation is that sufficient countermeasures have not yet been known.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a novel dairy beverage which suppresses the formation of formic acid generated when it is stored in a heated state for a long time.

[0004]

Means for Solving the Problems The present inventor has investigated the cause of taste change when a coffee or tea beverage containing a milk component is stored in a warm state such as a hot vendor, and has found that The inventors have found that lactose contained in the additive is thermally decomposed, resulting in generation of formic acid, and completed the present invention.

That is, the present invention relates to a milk-flavored beverage characterized by containing a milk substitute component consisting of a milk component and fat and having a lactose content of 1% by weight or less.

[0006] By the way, the content of lactose in milk is usually 4.54% by weight for domestic milk and usually 4.92 for foreign milk, although there are some differences depending on the place of production and feed.
% By weight.

It is preferable that the milk substitute component does not contain lactose at all, but it is necessary that the content be at most 1% by weight, preferably at most 0.5% by weight. FIG.
This is because the presence of lactose significantly increases the amount of formic acid produced, as shown in FIG.

As a product in which lactose is excluded from the milk components, there is a milk protein concentrate, and it is preferable to use this. Milk protein concentrate is a concentrated product obtained by removing lactose, minerals, water, etc., which are ultrafiltration membrane permeable components, from skim milk.This product does not contain lactose or is contained in kari. It is just a few.

Further, in order to utilize a milk component containing no lactose as a substitute for milk, it is necessary to combine fat to make the taste similar to that of milk. As this fat, vegetable fat, fresh cream and the like can be used. Lactose is normally contained in the vegetable fat in an amount of about 1.0% by weight, and lactose is usually contained in the fresh cream in an amount of about 3.0% by weight. As the vegetable fat, rapeseed oil is usually preferable, which is emulsified with an appropriate emulsifier and used as a fresh cream. As described above, a powder emulsifier is used as an emulsifier used in foods, but lactose is often used when producing the powder emulsifier.

Lactose-free milk components and fats can be added in any amount in adjusting the flavor. However, since the milk-flavored beverage may contain a component containing lactose in addition to the milk substitute component, the lactose content in the whole milk-flavored beverage is 1% by weight or less, preferably 0%. It is desirable that the content is 0.5% by weight or less.

At the same time as mixing these milk substitutes, a sweetener,
Raw materials used in the production of canned coffee and canned tea, such as emulsifiers and baking soda, can be added, but disaccharides other than monosaccharides and / or lactose are preferred.

Although sugar may be used as the sweetener, sugar alcohol and / or non-sugar sweeteners (diterpene glycosides) may be used for people on a diet.
Is preferably used.

Examples of the sugar alcohol include polyhydric alcohols produced by reducing the aldehyde group of sugar, that is, erythritol, sorbitol, maltitol, xylitol, mannitol and the like, and the non-sugar sweetener (diterpene compound). Examples of (glycosides) include stevioside, aspartame, glycyrrhizin and the like.

When the beverage of the present invention is mainly coffee or black tea, a milk substitute component consisting of a milk component not containing lactose and a fat is added to the extracted coffee liquid or black tea liquid as a substitute for milk. The extraction conditions of coffee and tea can be carried out by a conventional general method, but coffee beans, tea leaves, roasting conditions, extraction conditions and the like are not particularly limited.

[0015]

EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to this.

Example 1 (milk protein concentrate, milk-flavored beverage utilizing vegetable fat) Roasted and ground coffee beans were extracted to obtain a coffee extract. 4000 g of this extract and 600 of granulated sugar
g, milk protein concentrate [manufactured by Morinaga Milk Industry Co., Ltd., total milk protein, substantially free of lactose] 65 g, vegetable fat emulsion (fat content 25 wt%) 250 g, emulsifier 5
g and 5080 g of water were mixed and homogenized, and baking soda was added to the mixture to adjust the pH to 6.7. The milk-flavored beverage homogeneously produced by the above formulation was filled in a can, sealed, and heat-sterilized to obtain a product.

Example 2 (milk-flavored beverage using milk protein concentrate and fresh cream) Roasted and ground coffee beans were extracted to obtain a coffee extract. 600 g of granulated sugar was added to 4000 g of this extract.
g, milk protein concentrate [Morinaga Milk Industry Co., Ltd., total milk protein] 65 g, fresh cream 130 g, emulsifier 5
g and 5200 g of water were mixed to prepare a homogenized solution, and baking soda was added to the mixture to prepare a prepared solution having a pH of 6.7.

Comparative Example (Current Coffee Beverage Using Milk) Roasted and ground coffee beans were extracted to obtain a coffee extract. Granulated sugar 600 is added to 4000 g of this extract.
g, 1800 g of milk (lactose content of 4.54% by weight), 5 g of an emulsifier and 3595 g of water were mixed and homogenized, and baking soda was added to adjust a pH 6.7 preparation.

The canned coffees shown in Examples 1 and 2 and Comparative Example were stored at 80 ° C. as an accelerated test for high temperature storage, and changes in formic acid increase amount and pH change were examined. The results are shown in FIGS. As is clear from this result, lactose of 4.5 was compared with those of Examples 1 and 2 which did not substantially contain lactose.
The comparative example to which milk containing 4% by weight was added had a remarkably high increase rate of formic acid.

FIG. 2 shows the pH changes of the canned coffees of Examples 1 and 2 and the canned coffee of the comparative example. The difference in pH between the examples and the comparative examples is not so large, but the difference in the taste of coffee is caused by the amount of formic acid present in the system.

Table 1 shows the results of a sensory test evaluation conducted by 5 expert panelists on each sample of the examples and comparative examples stored at 80 ° C. for 2 weeks. The evaluation method is a scoring method, "very good" = +7, "good" = +6, "somewhat good"
There are 7 levels: = + 5, “normal” = + 4, “slightly bad” = + 3, “bad” = + 2, and “very bad” = + 1. In each of Examples 1 and 2, a better evaluation than Comparative Example 1 was obtained.

[0022]

[Table 1]

Example 3 2.5 parts by weight of roasted and ground coffee beans were extracted to obtain a coffee extract. Erythritol 3.
5 parts by weight, 0.002 parts by weight of stevia, 3.2 parts by weight of milk, 1 part by weight of milk protein concentrate, 2.3 parts by weight of vegetable fat, 0.05 part by weight of baking soda were added, and the whole was 100 parts by weight. And The lactose content of the obtained coffee is 0.4% by weight.
Met.

Example 4 To a tea leaf extract of black tea, 3.5 parts by weight of erythritol, 0.001 part by weight of stevia, 3.2 parts by weight of milk, 1 part by weight of milk protein concentrate, 2.3 parts by weight of vegetable fat were added. The total amount was 100 parts by weight. The lactose content of the obtained black tea was 0.4% by weight.

Comparative Example 2 2.5 parts by weight of roasted and ground coffee beans were extracted to obtain a coffee extract. 3.5 parts by weight of sugar in this extract,
20 parts by weight of milk and 0.05 part by weight of baking soda were added to make 100 parts by weight as a whole. The mixed solutions having the formulations shown in Example 3 and Comparative Example 2 were homogenized, filled into a can, sealed and heat-sterilized to obtain a milk coffee can beverage. These were stored at high temperature and stored at 80 ° C., and the concentration and pH of formic acid were examined. Also,
In the same manner as the sensory test method described above, sensory test evaluations were performed by 5 specialized panelists. The evaluation method is also the same as described above.

[0026]

[Table 2]

[0027]

[Table 3]

[0028] The embodiments of the present invention will be listed below. (1) A milk-flavored beverage, which comprises a milk substitute component consisting of a milk component and fat and having a lactose content of 1% by weight or less. (2) A milk-flavored beverage having the lactose content of 0.5% by weight or less. (3) The milk-flavored beverage according to the above 1 or 2, wherein the milk component is a milk protein concentrate. (4) The milk-flavored beverage according to the above 1, 2, or 3, wherein the fat is a vegetable fat or a fresh cream. (5) The above-mentioned 1, 2, 3 or 4 wherein the milk-flavored beverage does not contain monosaccharides and / or disaccharides other than lactose.
The milk-flavored beverage described. (6) The milk-flavored beverage according to the above 1, 2, 3, 4 or 5, wherein the milk-flavored beverage does not contain monosaccharides and / or disaccharides other than lactose. (7) The milk-flavored beverage according to the above 1, 2, 3, 4, 5 or 6, wherein the milk-flavored beverage contains a sugar alcohol and / or a non-sugar sweetener (diterpene glycoside). (8) The lactose content in the whole milk-flavored beverage is 1% by weight.
The milk-flavored beverage according to the above item 1, 2, 3, 4, 5, 6 or 7, which is the following. (9) The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6 or 7, wherein the content of lactose in the whole milk-flavored beverage is 0.5% by weight or less. (10) The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein the milk-flavored beverage is coffee or black tea.

[0029]

[Effect] According to the present invention, generation of sourness and astringency due to generation of formic acid could be suppressed.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the formic acid concentration change and the storage period in the beverages of each Example and Comparative Example during high temperature storage.

FIG. 2 is a graph showing the relationship between pH and storage period in beverages of each Example and Comparative Example during high temperature storage.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical indication location A23L 2/38 A23L 2/00 N (72) Inventor Motoyasu Yadome 2-13 Omorikita, Ota-ku, Tokyo -1 Asahi Biru Co., Ltd. Beverage & Food Research Laboratories

Claims (7)

[Claims] 1. A milk-flavored beverage comprising a milk substitute component consisting of a milk component and fat and having a lactose content of 1% by weight or less. 2. A milk-flavored beverage having the lactose content of 0.5% by weight or less. 3. The milk-flavored beverage according to claim 1, wherein the milk-flavored beverage does not contain monosaccharides and / or disaccharides other than lactose. 4. The milk-flavored beverage is sugar alcohol and / or
The milk-flavored beverage according to claim 1, 2 or 3, which further comprises a non-sugar sweetener (diterpene glycoside). 5. The milk-flavored beverage according to claim 1, wherein the lactose content in the whole milk-flavored beverage is 1% by weight or less. 6. The milk-flavored beverage according to claim 1, 2, 3 or 4, wherein the content of lactose in the whole milk-flavored beverage is 0.5% by weight or less. 7. The milk-flavored beverage according to claim 1, 2, 3, 4, 5, or 6, wherein the milk-flavored beverage is coffee or black tea.