JPH11243859A - Milk-flavored beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a milk-flavored beverage capable of suppressing the production of formic acid generated when preserved under heating conditions for a long period and preventing the pH of the contents from lowering and an acid taste from strengthening by including a specific milk substitute having a prescribed value or below of a lactose content therein. SOLUTION: This milk-flavored beverage contains a milk substitute comprising a milk ingredient and a fat and having <=1 wt.%, preferably <=0.5 wt.% lactose content. The milk-flavored beverage preferably contains a sugar alcohol such as erythritol and/or a nonsaccharide sweetener (a diterpenic glycoside) such as stevia without containing monosaccharides and/or disaccharides other than lactose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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

[0002]

2. Description of the Related Art Conventionally, beverages in closed containers, such as canned coffee and canned tea, which are stored and sold by a hot bender or the like, are subject to deterioration in taste or precipitation due to long-term storage in a heated state. The problem has occurred. As a countermeasure against such a problem that occurs when canned coffee or the like is stored in a heated state, when a canned coffee or the like is stored in a heated state as disclosed in JP-A-6-245703, precipitation of milk protein and separation of fat are performed. In order to prevent this, a method has been proposed in which an emulsifier such as sucrose fatty acid ester and microcrystalline cellulose are added to a coffee extract containing dairy products. However, as for the alteration of taste, it is the actual situation that sufficient countermeasures are not yet known.

[0003]

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

[0004]

Means for Solving the Problems The present inventor examined the causes of taste alteration when a coffee or tea beverage to which a milk component was added was stored in a heated state such as a hot bender. The inventors found that lactose contained in the additive was thermally decomposed, resulting in the production of formic acid, and completed the present invention.

[0005] That is, the present invention relates to a milk-flavored beverage characterized by containing a milk substitute component comprising a milk component and a fat and having a lactose content of 1% by weight or less.

[0006] Incidentally, the content of lactose in milk is slightly different depending on the production area, feed, etc., but is usually 4.54% by weight in domestic milk and usually 4.92% in foreign milk.
% By weight.

[0007] It is preferable that lactose is not contained at all in the milk substitute component, but at most 1% by weight or less, preferably 0.5% by weight or less. FIG.
This is because the presence of lactose significantly increases the amount of formic acid produced as shown in FIG.

[0008] As a product from which lactose is excluded from milk components, there is a milk protein concentrate, which is preferably used. 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.

[0009] Further, in order to use a milk component containing no lactose as a substitute for milk, it is necessary to combine fats to make the taste close to milk. As this fat, vegetable fat, fresh cream and the like can be used. Vegetable fat usually contains about 1.0% by weight of lactose, and whipped cream usually contains about 3.0% by weight of lactose. As the vegetable fat, rapeseed oil is usually preferable, and this is emulsified with an appropriate emulsifier and used as a fresh cream. As described above, a powder emulsifier is used as an emulsifier used for foods, and lactose is often used when producing a powder emulsifier.

[0010] The milk component and the fat containing no lactose can be added in any amount in adjusting the flavor. However, since the milk-flavoured beverage may contain a component containing lactose in addition to the above-mentioned milk-substituting component, the lactose content in the whole milk-flavoured beverage is 1% by weight or less, preferably 0% by weight. It is desirably not more than 0.5% by weight.

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 an emulsifier and baking soda, can be added, but it is preferable that they do not contain disaccharides other than monosaccharides and / or lactose.

As the sweetener, sugar can also be used, but sugar alcohol and / or non-saccharide sweeteners (diterpene glycosides) can be used for people who are on a diet.
It is preferred to use

Examples of the sugar alcohol include polyhydric alcohols formed by reducing the aldehyde group of the sugar, ie, erythritol, sorbitol, maltitol, xylitol, mannitol, and the like. Examples of the saccharide) include stevioside, aspartame, glycyrrhizin and the like.

When the beverage of the present invention is mainly composed of coffee or black tea, a milk replacement 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 conditions for extracting coffee and tea can be carried out by a conventional general method, but there are no particular restrictions on coffee beans, tea leaves, roasting conditions, extraction conditions, and the like.

[0015]

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

Example 1 (milk-flavored beverage using milk protein concentrate and vegetable fat) A coffee extract was obtained by extracting roasted and ground coffee beans. 4000 g of this extract and 600 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 water (5080 g) were mixed and homogenized, and sodium bicarbonate was added to adjust the pH of the mixture to 6.7. The milk-flavored beverage homogeneously produced according to the above-mentioned 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. To 4000 g of this extract, 600 granulated sugar
g, milk protein concentrate [Total Milk Protein, manufactured by Morinaga Milk Industry Co., Ltd.] 65 g, fresh cream 130 g, emulsifier 5
g and 5200 g of water were mixed and blended to homogenize, and sodium bicarbonate was added to prepare a blended solution having a pH of 6.7.

Comparative Example (Current Coffee Beverage Using Milk) A coffee extract was obtained by extracting roasted and ground coffee beans. Add 4000g of this extract to 600g of granulated sugar
g, milk (1800 g of lactose content: 4.54% by weight), 5 g of an emulsifier, and 3595 g of water were mixed and homogenized, and sodium bicarbonate was added to prepare a preparation having a pH of 6.7.

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

FIG. 2 shows the pH changes of the canned coffees of Examples 1 and 2 and the canned coffee of the comparative example. Although the difference in pH between the examples and the comparative examples is not very large, there is a significant difference in the taste of coffee, probably due to the amount of formic acid present in the system.

Table 1 shows the results of a sensory test evaluation conducted by five 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"
= + 5, “normal” = + 4, “slightly bad” = + 3, “bad” = + 2, “very bad” = + 1. In each of Examples 1 and 2, a better evaluation was obtained than Comparative Example 1.

[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, and 0.05 parts by weight of sodium bicarbonate are added, and the whole is 100 parts by weight. And Lactose content of the obtained coffee is 0.4% by weight
Met.

Example 4 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 and 2.3 parts by weight of vegetable fat were added to a tea leaf extract of black tea. It was added to make the whole 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 was added to this extract,
20 parts by weight of milk and 0.05 parts by weight of sodium bicarbonate were added to make the whole 100 parts by weight. The preparations of the formulations shown in Example 3 and Comparative Example 2 were homogenized, filled in a can, sealed, and heat-sterilized to obtain a milk coffee can beverage. These were stored at a high temperature and at 80 ° C., and the concentration and pH of formic acid were examined. Also,
Sensory test evaluation was performed by five specialized panelists in the same manner as in the sensory test method described above. The evaluation method is the same as described above.

[0026]

[Table 2]

[0027]

[Table 3]

The embodiments of the present invention are listed below. (1) A milk-flavored beverage comprising a milk substitute component comprising a milk component and a fat and having a lactose content of 1% by weight or less. (2) A milk-flavored beverage having a 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-flavoured beverage according to the above 1, 2, or 3, wherein the fat is a vegetable fat or a fresh cream. (5) The milk-flavored beverage does not contain monosaccharides and / or disaccharides other than lactose as described in the above item 1, 2, 3, or 4.
A milk-flavored beverage as described. (6) The milk-flavored beverage according to the above 1, 2, 3, 4, or 5, wherein the milk-flavored beverage does not contain a monosaccharide and / or a disaccharide 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-saccharide sweetener (a diterpene glycoside). (8) The lactose content in the whole milk-flavored beverage is 1% by weight.
8. The milk-flavored beverage according to the above item 1, 2, 3, 4, 5, 6, or 7, which is as follows. (9) The milk-flavored beverage according to the above 1, 2, 3, 4, 5, 6, or 7, wherein the lactose content 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 tea.

[0029]

According to the present invention, the generation of sourness and astringency due to the production of formic acid can be suppressed.

[Brief description of the drawings]

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

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

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/38 A23L 2/00 N (72) Inventor Motoyasu Yaru 1-1-21 Midori, Moriya-cho, Kitasoma-gun, Ibaraki Prefecture Asahi Beverage Inside Beverage Research Institute

Claims (13)

[Claims] 1. A milk substitute component comprising a milk component and a fat and having a lactose content of 1% by weight or less. Milk-flavored beverage that suppresses the increase in strength. 2. A milk-flavored coffee or milk-flavored black tea beverage containing a milk substitute component comprising a milk component and a fat having a lactose content of 1% by weight or less. 3. The beverage according to claim 1, wherein the lactose content is 0.5% by weight or less. 4. The milky beverage has a lactose content of 1% by weight or less in the whole milky beverage, and suppresses a decrease in pH of contents and an increase in sourness when stored for a long time in a heated state. Milk flavored beverage. 5. Lactose content in the whole milk flavored beverage is 0.1%.
A milk-flavored beverage having a content of 5% by weight or less, which suppresses a decrease in pH of the content and an increase in sourness when stored in a heated state for a long time. 6. The beverage according to claim 1, wherein the beverage is contained in a closed container. 7. The beverage according to claim 6, wherein the storage in the heated state for a long time is performed by a hot bender. 8. A milk-flavored beverage having a lactose content of 1% by weight or less in the whole milk-flavored beverage. 9. The milk-flavored beverage according to claim 8, 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 claim 8, wherein the milk-flavored beverage does not contain a monosaccharide and / or a disaccharide other than lactose. 11. The milk-flavoured beverage according to claim 8, which does not contain a monosaccharide and / or a disaccharide other than lactose, and contains a sugar alcohol and / or a non-saccharide sweetener (a diterpene glycoside). Milk flavored beverage. 12. The milk-flavored beverage according to claim 11, wherein the sugar alcohol is erythritol. 13. The milk flavored beverage according to claim 11, wherein said non-saccharide sweetener is stevia.