WO2013122122A1 - Dairy beverage and method for producing same - Google Patents
Dairy beverage and method for producing same Download PDFInfo
- Publication number
- WO2013122122A1 WO2013122122A1 PCT/JP2013/053467 JP2013053467W WO2013122122A1 WO 2013122122 A1 WO2013122122 A1 WO 2013122122A1 JP 2013053467 W JP2013053467 W JP 2013053467W WO 2013122122 A1 WO2013122122 A1 WO 2013122122A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- fish oil
- octanes
- insoluble
- weight
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
Definitions
- the present invention relates to a milk beverage containing fish oil and a method for producing the same.
- Patent Document 2 Proposal of a treatment or prevention agent for hyperlipidemia consisting of soy milk in a container that contains 300 to 900 mg of EPA in a container with a concentration of 300 to 720 mg / 100 ml and a capacity of 100 to 125 ml.
- an antioxidant is added.
- the antioxidant used for this purpose for example, natural tocopherol, L-ascorbic acid, and gallic acid are known (see, for example, paragraph 0018 of Patent Document 3).
- sesamin contained in sesame oil and the like can be used as a component of health foods, etc. in the hope that it will have a positive effect on the promotion of health through actions such as reducing cholesterol levels.
- a milk characterized by dissolving sesamin and / or episesamin in an oil or fat that is a medium chain fatty acid triglyceride having 8 to 12 carbon atoms, and mixing the solution into a milk beverage (for example, a processed soybean beverage).
- a method for producing a beverage has been proposed (Patent Document 4).
- JP-A-7-115901 JP 2008-201785 A Japanese Patent Laid-Open No. 5-58902 Japanese Patent No. 4473765
- sesamin is used as a component of health foods and the like.
- sesamin is a substance hardly soluble in water, it is necessary to use a substance dissolved in fats and oils in order to contain it in a beverage.
- An object of the present invention is to provide a milk beverage having high palatability, including fish oil, which is expected to have a health promoting effect, has a greatly reduced characteristic odor of fish oil, and has no problem in flavor. To do.
- the present inventors have found that the use of a specific antioxidant can greatly reduce the characteristic odor of fish oil in milk drinks containing fish oil. completed. That is, the present invention provides the following [1] to [11].
- [1] A milk beverage containing fish oil and an antioxidant, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
- [2] The milk beverage according to the above [1], wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
- the fish oil after dissolving the insoluble octanes is not allowed to stand before the mixing step, or for a period of 30 minutes or less at a liquid temperature of 40 to 100 ° C.
- the milk beverage of the present invention since a specific antioxidant is contained, the characteristic odor of fish oil can be greatly reduced. For this reason, the milk beverage of the present invention has no problem in terms of flavor, has high palatability, and can be taken on a daily basis over a long period of time. Moreover, according to the milk beverage of the present invention, since fish oil is contained, effects such as prevention of ischemic heart disease (for example, myocardial infarction due to thrombus) are expected through actions such as a reduction in cholesterol level. be able to. Furthermore, according to the milk beverage of the present invention, since the antioxidant is included, the oxidation of the easily oxidizable substance contained in the milk beverage is suppressed, and good storage stability of the milk beverage can be expected. it can.
- ischemic heart disease for example, myocardial infarction due to thrombus
- the milk beverage of the present invention comprises (A) a component derived from milk, (B) fish oil, (C) an antioxidant containing enzyme-treated rutin and / or metaphosphate, and other ingredients blended as necessary. Contains ingredients.
- examples of other components to be blended as necessary include (D) insoluble octanes and (E) components other than components (A) to (D).
- each component will be described.
- the milk beverage includes a component derived from milk as a component for calling a milk beverage.
- Milk includes animal milk derived from mammals such as cow's milk, sheep milk (sheep milk), goat milk, plant-derived milk such as soy milk and coconut milk, and a composition obtained by emulsifying edible fats (artificial milk) Etc.
- components derived from milk include whole milk, skim milk, skim milk powder, milk, whey, cream, butter, whole milk powder, concentrated milk, pasteurized milk, and the like.
- the milk drink of this invention can contain either one or both of non-fat milk solid content and milk fat.
- the content of components derived from milk in the milk beverage of the present invention (excluding water) is not particularly limited, but is preferably 0.5 to 60% by weight, more preferably 1 to 1% from the viewpoint of flavor. 50% by weight, more preferably 2 to 40% by weight.
- the content of components derived from milk in milk beverages when skim milk powder is used (including when cream is used in combination) is usually 1 to 10% by weight.
- the content of milk fat and non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but from the viewpoint of flavor and the like, preferably the milk fat content is 0 to 10% by weight and the non-fat milk solid content.
- milk solid content is 3 to 13% by weight, particularly preferably the milk fat content is 1 to 4% by weight and the nonfat milk solid content is 4 to 10% by weight.
- fish oil refers to a single or a combination of two or more fats and oils selected from the fats and oils contained in fish.
- fish oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), eicosatetraenoic acid, icosenoic acid, docosenoic acid, and the like.
- docosahexaenoic acid DHA
- EPA eicosapentaenoic acid
- DPA docosapentaenoic acid
- ⁇ -3 fatty acids fatty acids in which a double bond starts from the third carbon atom from the neutral end
- Omega-3 fatty acids have been reported to have actions such as reducing cholesterol levels and preventing thrombus.
- fats and oils composed of one or more selected from docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid can be mentioned.
- Fish oil may be any oil that contains fats and oils such as docosahexaenoic acid.
- fats and oils derived from fish such as mackerel, sardine, sanma, bonito, tuna, sawara, and horse mackerel
- animals other than fish for example, razors
- Whales and the like animals other than fish (for example, razors) , Whales and the like) and artificially synthesized fats and oils can also be used.
- the content of fish oil in the dairy drink is preferably 0.01 to 2.0% by weight, more preferably 0.03 to 1.5% by weight, and still more preferably, from the viewpoints of health promotion and suppression of fish oil odor. Is 0.05 to 1.0% by weight, particularly preferably 0.1 to 0.8% by weight, very preferably 0.2 to 0.6% by weight.
- enzyme-treated rutin and metaphosphate also referred to herein as enzyme-treated rutin and / or metaphosphate
- enzyme-treated rutin is obtained by treating rutin (a kind of flavonoid glycoside contained in citrus fruits), which is a natural product, and is a consumer natural material for food additives. It is consistently used and is preferably used.
- rutin can be expected to have a health promotion effect in that it has an effect of improving the vulnerability of capillaries (an effect similar to vitamin P).
- Enzyme-treated rutin is an antioxidant with increased solubility in water obtained by treating rutin, which is hardly soluble in water, using a food processing enzyme.
- the enzyme-treated rutin is also referred to as enzyme-treated isoquercitrin or sugar transfer rutin.
- a commercial item is mentioned as an enzyme process rutin used by this invention. Examples of commercially available products include Sanmerin AO3000, Sanmerin Powder C-10, and the like. “Sammelin AO3000” contains only enzyme-treated rutin as an antioxidant. “Sammelin powder C-10” contains enzyme-treated rutin and vitamin C as antioxidants.
- the content of enzyme-treated rutin in the milk beverage is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, Particularly preferred is 0.07 to 0.15% by weight. If the content is less than 0.01% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.3% by weight, astringency occurs in the milk beverage, and the palatability is not only lowered, but it is colored yellow, which is not preferable in appearance.
- the blending amount of the enzyme-treated rutin per 100 parts by weight of fish oil is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and still more preferably 20 to 30 parts by weight. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
- metaphosphate used in the present invention examples include sodium metaphosphate and potassium metaphosphate.
- the content of metaphosphate in the milk beverage is preferably 0.0001 to 0.01% by weight, more preferably 0.0003 to 0.005% by weight, still more preferably 0.0005 to 0.002% by weight, Particularly preferred is 0.0007 to 0.001% by weight. If the content is less than 0.0001% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.01% by weight, the amount of metaphosphate as a food additive is excessive, which is not preferable from the viewpoint of promoting health.
- the blending amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.1 to 0.4 parts by weight, more preferably 0.15 to 0.3 parts by weight, still more preferably 0.2 to 0.25 parts by weight. Part.
- the reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
- the preferred numerical ranges of the content of each of the enzyme-treated rutin and metaphosphate are the above-mentioned preferred numerical ranges, and the enzyme in the total amount of the enzyme-treated rutin and metaphosphate It is multiplied by the weight percentage of the amount of treated rutin or metaphosphate.
- the blending amount of enzyme-treated rutin per 100 parts by weight of fish oil is preferably 1.5. 15 to 15 parts by weight, more preferably 3 to 12 parts by weight, still more preferably 6 to 9 parts by weight.
- the amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.07 to 0.28 parts by weight. More preferred is 0.105 to 0.21 part by weight, and still more preferred is 0.14 to 0.175 part by weight.
- the preferable numerical range of the content of the enzyme-treated rutin or metaphosphate in the milk beverage can be calculated in the same manner.
- antioxidants other antioxidants other than enzyme-treated rutin and / or metaphosphate can be used in combination.
- Other antioxidants include chlorogenic acid (a type of polyphenol), bayberry extract (containing as an active ingredient myricitrin, a type of flavonoid glycoside), ⁇ -tocopherol (vitamin E), Examples thereof include gallic acid, tea extract (obtained from tea leaves and containing catechins as a main component), ascorbyl palmitate (vitamin C palmitate) and the like.
- the content of other antioxidants in the milk beverage is not particularly limited, but it is usually 0.3% by weight or less in both cases where one is used alone and when two or more are used in combination.
- insoluble octanes examples include lignans.
- examples of the compounds belonging to lignans include sesamin, episesamin, sesaminol, episesaminol, sesamolin, sesamolinol, pinoresinol, sympreoxide aglycone and the like. These compounds may be used individually by 1 type, and may use 2 or more types together.
- the amount of insoluble octanes (for example, lignans) added per 100 parts by weight of fish oil is preferably 0.1 to 10 parts by weight, more preferably 0. 0, from the viewpoint of improving health and solubility in fish oil.
- the amount is 3 to 8 parts by weight, more preferably 0.5 to 6 parts by weight, still more preferably 1 to 4 parts by weight, and particularly preferably 2 to 3 parts by weight.
- components other than the components (A) to (D) can be used.
- Other components are not particularly limited as long as they are foods and food additives, and examples thereof include water, fragrances, and sugars.
- water is blended when a material not containing water, such as skim milk powder, is used as the component (A) (component derived from milk).
- An example of the manufacturing method of the milk drink of this invention is demonstrated.
- An example of the method for producing a milk beverage of the present invention is as follows: (a) an insoluble octane dissolving step for obtaining a fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil; and (b) milk.
- step (a) is omitted.
- the oil-soluble substance is used in place of the insoluble octanes in steps (a) and (b).
- Step (a) is a step of obtaining fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil.
- the temperature of the fish oil when dissolving the insoluble octanes in the fish oil is preferably 40 to 100 ° C., more preferably 50 to 90 ° C., and still more preferably 60 to 80 ° C. from the viewpoint of improving the solubility.
- the fish oil after dissolving the insoluble octanes may not be allowed to stand before mixing in step (b) (mixing step), or may be allowed to warm for a predetermined time, It can also be left unattended.
- the temperature of the fish oil is preferably about 40 to 100 ° C. from the viewpoint of the most efficient, etc., because it is the same or slightly lower than the temperature of the fish oil when the insoluble octanes are dissolved in the fish oil.
- the temperature is preferably 50 to 90 ° C, more preferably 60 to 80 ° C.
- the standing time of the fish oil is preferably 30 minutes or less, more preferably 20 minutes or less, still more preferably 15 minutes or less, and particularly preferably 10 minutes or less. If the standing time exceeds 30 minutes, the effect of reducing the smell of fish oil in the milk beverage of the present invention is reduced.
- the milk component-containing material, the antioxidant, the fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step, and other components blended as necessary are mixed, It is a process of obtaining a beverage.
- the order of mixing in the step (b) is not particularly limited, and the milk component-containing material, the antioxidant and the fish oil may be mixed at the same time, or two or three or more selected from the above components may be mixed. After mixing, the remainder of the ingredients may be added.
- milk component-containing materials when two or more milk component-containing materials are used, after mixing one kind of milk component-containing material (for example, reduced skim milk), an antioxidant, and fish oil, the mixture is stirred with a homomixer, and then the milk component is contained. The rest of the product (eg cream) may be added.
- the liquid temperature during mixing (for example, skim milk powder prepared by dissolving skim milk powder in water) is preferably 30 to 80 ° C., more preferably 40 to 40 ° C. from the viewpoint of improving the solubility of each component. 70 ° C., more preferably 45 to 65 ° C.
- the liquid temperature is preferably 35 to 70 ° C., more preferably 40 to 65 ° C., and further preferably 45 to 60 ° C.
- the holding time is preferably 30 minutes to 5 hours, more preferably 1 to 4 hours, and further preferably 1.5 to 3 hours.
- Step (c) is a step of homogenizing the milk beverage obtained in step (b) (mixing step).
- the homogenization treatment can be performed, for example, using a homogenizer or the like, at a homogenization pressure at which fat in the milk beverage hardly occurs.
- the temperature of the milk beverage is preferably 50 to 80 ° C., more preferably 55 to 70 ° C., and further preferably 55 to 70 ° C. from the viewpoint that the milk beverage is homogenized well.
- the temperature of the milk beverage is appropriately reduced (for example, 10 ° C. or lower), and the milk beverage is cooled and then filled into the container as necessary.
- Example 1 After mixing skim milk powder: 16.2 g and water: 374 g, the mixture was heated to 60 ° C. with stirring as it was to obtain skim milk powder.
- docosahexaenoic acid (trade name: DD oil, manufactured by Nihon Suisan Co., Ltd.): 1.6 g of sesamin: 0.04 g was added and dissolved while heating and stirring at 70 ° C. The obtained docosahexaenoic acid containing sesamin was held at 70 ° C.
- [Sensory evaluation score] 5 There is no characteristic smell of fish oil (fish odor), and there is no problem in terms of flavor. 4; Although there is a slight fishy odor, it is a fishy odor that can be consumed as it is. 3; Although there is a fishy odor, it is a fishy odor that can be masked if a fragrance is used. 2; Fish odor is strong and masking is difficult even if a fragrance is used. 1; Fish odor is very strong and it is difficult to drink even if flavoring is added.
- Example 2 The experiment was conducted in the same manner as in Example 1 except that the retention time of docosahexaenoic acid containing sesamin was changed from 10 minutes to 120 minutes.
- Example 3 The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.2 g.
- Example 4 The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.8 g.
- Example 5 The experiment was conducted in the same manner as in Example 1 except that 0.004 g of sodium metaphosphate was added instead of 0.4 g of enzyme-treated rutin.
- Example 6 Implemented except that 0.004 g of sodium metaphosphate and 0.004 g of chlorogenic acid (trade name: Kaphenol P100, manufactured by Fuji Chemical Industry Co., Ltd.) were mixed in place of 0.4 g of enzyme-treated rutin. The experiment was conducted in the same manner as in Example 1. [Example 7] An experiment was conducted in the same manner as in Example 1 except that sesamin was not blended.
Abstract
Provided is a highly palatable dairy beverage comprising fish oil, which has the potential effect of enhancing health, the dairy beverage having a significantly reduced level of the odor specific to fish oil, and also being free of problems in terms of flavor. A dairy beverage comprising fish oil and an antioxidant agent, the antioxidant agent comprising enzyme-treated rutin and/or metaphosphate. Examples of the fish oil include docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid. The dairy beverage can further comprise insoluble octanes (e.g., lignans).
Description
本発明は、魚油を含む乳飲料及びその製造方法に関する。
The present invention relates to a milk beverage containing fish oil and a method for producing the same.
近年、魚油に含まれているドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）等の多価不飽和脂肪酸の摂取が、コレステロール値の減少等の作用を介して、虚血性心疾患の予防など、健康の増進に好影響を及ぼすことに着目して、魚油を食品等に添加することが行われている。
一例として、（１）ドコサヘキサエン酸高含有油脂、（２）シュークロース・ジアセテート・ヘキサイソブチレート（ＳＡＩＢ）、（３）ＨＬＢ１０以上のポリグリセリン脂肪酸エステル類、及び（４）含水率５０％以下の多価アルコール類、からなるドコサヘキサエン酸高含有乳化組成物が配合されていることを特徴とする飲料が提案されている（特許文献１）。
他の例として、豆乳の固形分が３％以上の豆乳類に、豆乳類の大豆タンパク質に対して、２５％を超える量の、ＥＰＡを２８％以上で含有する精製魚油を添加して、ＥＰＡ濃度を３００～７２０ｍｇ／１００ｍｌとし、容量１００～１２５ｍｌの１容器にＥＰＡを３００～９００ｍｇで含む、容器入り豆乳類からなる、継続して摂取させるための高脂血症の治療または予防剤が提案されている（特許文献２）。
しかし、魚油を食品等に添加すると、特有の臭いによって、風味を悪化させることが知られている。このような風味の悪化を抑制するために、例えば、酸化防止剤を添加することが行われている。この用途に用いられる酸化防止剤としては、例えば、天然トコフェロール、Ｌ－アスコルビン酸、没食子酸が知られている（例えば、特許文献３の段落００１８参照）。 In recent years, the intake of polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contained in fish oil has led to the prevention of ischemic heart disease through actions such as the reduction of cholesterol levels, etc. Focusing on positive effects on health promotion, fish oil is added to foods and the like.
As an example, (1) docosahexaenoic acid high content fat and oil, (2) sucrose diacetate hexaisobutyrate (SAIB), (3) polyglycerin fatty acid ester having HLB of 10 or more, and (4) water content of 50% or less There has been proposed a beverage characterized in that a high docosahexaenoic acid-containing emulsion composition consisting of the above polyhydric alcohols is blended (Patent Document 1).
As another example, a refined fish oil containing 28% or more of EPA in an amount exceeding 25% with respect to soy protein in soymilk is added to soymilk having a solid content of soymilk of 3% or more. Proposal of a treatment or prevention agent for hyperlipidemia consisting of soy milk in a container that contains 300 to 900 mg of EPA in a container with a concentration of 300 to 720 mg / 100 ml and a capacity of 100 to 125 ml. (Patent Document 2).
However, it is known that when fish oil is added to food or the like, the flavor is deteriorated due to a characteristic odor. In order to suppress such deterioration of flavor, for example, an antioxidant is added. As the antioxidant used for this purpose, for example, natural tocopherol, L-ascorbic acid, and gallic acid are known (see, for example, paragraph 0018 of Patent Document 3).
一例として、（１）ドコサヘキサエン酸高含有油脂、（２）シュークロース・ジアセテート・ヘキサイソブチレート（ＳＡＩＢ）、（３）ＨＬＢ１０以上のポリグリセリン脂肪酸エステル類、及び（４）含水率５０％以下の多価アルコール類、からなるドコサヘキサエン酸高含有乳化組成物が配合されていることを特徴とする飲料が提案されている（特許文献１）。
他の例として、豆乳の固形分が３％以上の豆乳類に、豆乳類の大豆タンパク質に対して、２５％を超える量の、ＥＰＡを２８％以上で含有する精製魚油を添加して、ＥＰＡ濃度を３００～７２０ｍｇ／１００ｍｌとし、容量１００～１２５ｍｌの１容器にＥＰＡを３００～９００ｍｇで含む、容器入り豆乳類からなる、継続して摂取させるための高脂血症の治療または予防剤が提案されている（特許文献２）。
しかし、魚油を食品等に添加すると、特有の臭いによって、風味を悪化させることが知られている。このような風味の悪化を抑制するために、例えば、酸化防止剤を添加することが行われている。この用途に用いられる酸化防止剤としては、例えば、天然トコフェロール、Ｌ－アスコルビン酸、没食子酸が知られている（例えば、特許文献３の段落００１８参照）。 In recent years, the intake of polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contained in fish oil has led to the prevention of ischemic heart disease through actions such as the reduction of cholesterol levels, etc. Focusing on positive effects on health promotion, fish oil is added to foods and the like.
As an example, (1) docosahexaenoic acid high content fat and oil, (2) sucrose diacetate hexaisobutyrate (SAIB), (3) polyglycerin fatty acid ester having HLB of 10 or more, and (4) water content of 50% or less There has been proposed a beverage characterized in that a high docosahexaenoic acid-containing emulsion composition consisting of the above polyhydric alcohols is blended (Patent Document 1).
As another example, a refined fish oil containing 28% or more of EPA in an amount exceeding 25% with respect to soy protein in soymilk is added to soymilk having a solid content of soymilk of 3% or more. Proposal of a treatment or prevention agent for hyperlipidemia consisting of soy milk in a container that contains 300 to 900 mg of EPA in a container with a concentration of 300 to 720 mg / 100 ml and a capacity of 100 to 125 ml. (Patent Document 2).
However, it is known that when fish oil is added to food or the like, the flavor is deteriorated due to a characteristic odor. In order to suppress such deterioration of flavor, for example, an antioxidant is added. As the antioxidant used for this purpose, for example, natural tocopherol, L-ascorbic acid, and gallic acid are known (see, for example, paragraph 0018 of Patent Document 3).
一方、近年、ごま油等に含まれているセサミンが、コレステロール値の減少等の作用を介して、健康の増進に好影響を及ぼすことを期待して、セサミンを健康食品等の成分として用いることが行われている。
一例として、セサミンおよび／またはエピセサミンを、炭素数８～１２の中鎖脂肪酸トリグリセリドである油脂に溶解し、該溶解液を乳飲料（例えば、大豆加工飲料）に混合することを特徴とする、乳飲料の製造方法が提案されている（特許文献４）。 On the other hand, in recent years, sesamin contained in sesame oil and the like can be used as a component of health foods, etc. in the hope that it will have a positive effect on the promotion of health through actions such as reducing cholesterol levels. Has been done.
As an example, a milk characterized by dissolving sesamin and / or episesamin in an oil or fat that is a medium chain fatty acid triglyceride having 8 to 12 carbon atoms, and mixing the solution into a milk beverage (for example, a processed soybean beverage). A method for producing a beverage has been proposed (Patent Document 4).
一例として、セサミンおよび／またはエピセサミンを、炭素数８～１２の中鎖脂肪酸トリグリセリドである油脂に溶解し、該溶解液を乳飲料（例えば、大豆加工飲料）に混合することを特徴とする、乳飲料の製造方法が提案されている（特許文献４）。 On the other hand, in recent years, sesamin contained in sesame oil and the like can be used as a component of health foods, etc. in the hope that it will have a positive effect on the promotion of health through actions such as reducing cholesterol levels. Has been done.
As an example, a milk characterized by dissolving sesamin and / or episesamin in an oil or fat that is a medium chain fatty acid triglyceride having 8 to 12 carbon atoms, and mixing the solution into a milk beverage (for example, a processed soybean beverage). A method for producing a beverage has been proposed (Patent Document 4).
上述のとおり、魚油には、特有の臭いがあるため、魚油をそのまま飲料等に添加した場合に、風味を悪化させる。このため、従来、良好な風味を有し、高い嗜好性を有する、魚油を含む乳飲料は、実現が困難であった。
一方、上述のとおり、セサミンは、健康食品等の成分として用いられている。しかし、セサミンは、水に難溶の物質であるため、飲料に含有させるためには、油脂に溶解させたものを用いる必要がある。 As described above, since fish oil has a peculiar smell, when fish oil is directly added to a beverage or the like, the flavor is deteriorated. For this reason, it has been difficult to realize a milk drink containing fish oil having a good flavor and high palatability.
On the other hand, as described above, sesamin is used as a component of health foods and the like. However, since sesamin is a substance hardly soluble in water, it is necessary to use a substance dissolved in fats and oils in order to contain it in a beverage.
一方、上述のとおり、セサミンは、健康食品等の成分として用いられている。しかし、セサミンは、水に難溶の物質であるため、飲料に含有させるためには、油脂に溶解させたものを用いる必要がある。 As described above, since fish oil has a peculiar smell, when fish oil is directly added to a beverage or the like, the flavor is deteriorated. For this reason, it has been difficult to realize a milk drink containing fish oil having a good flavor and high palatability.
On the other hand, as described above, sesamin is used as a component of health foods and the like. However, since sesamin is a substance hardly soluble in water, it is necessary to use a substance dissolved in fats and oils in order to contain it in a beverage.
本発明は、魚油を含み、健康の増進効果が期待されるとともに、魚油の特有の臭いが大きく低減され、風味の点でも問題がなく、高い嗜好性を有する乳飲料を提供することを目的とする。
An object of the present invention is to provide a milk beverage having high palatability, including fish oil, which is expected to have a health promoting effect, has a greatly reduced characteristic odor of fish oil, and has no problem in flavor. To do.
本発明者は、上記課題を解決するために鋭意検討した結果、特定の抗酸化剤を用いれば、魚油を含む乳飲料における魚油の特有の臭いを大きく低減させることができることを見出し、本発明を完成した。
すなわち、本発明は、以下の［１］～［１１］を提供するものである。
［１］ 魚油及び抗酸化剤を含む乳飲料であって、上記抗酸化剤が、酵素処理ルチン及び／又はメタリン酸塩を含むことを特徴とする乳飲料。
［２］ 上記魚油が、ドコサヘキサエン酸、エイコサペンタエン酸、及びドコサペンタエン酸からなる群より選ばれる１種以上を含む上記［１］に記載の乳飲料。
［３］ 不溶性オクタン類を含む上記［１］又は［２］に記載の乳飲料。
［４］ 上記不溶性オクタン類がリグナン類である上記［３］に記載の乳飲料。
［５］ 上記リグナン類がセサミン及び／又はエピセサミンを含む上記［４］に記載の乳飲料。
［６］ 上記魚油１００重量部当たりの上記不溶性オクタン類の配合量が０．１～１０重量部である上記［３］～［５］のいずれかに記載の乳飲料。
［７］ 上記乳飲料中の上記魚油の含有率が０．０１～２重量％である上記［１］～［６］のいずれかに記載の乳飲料。
［８］ 上記抗酸化剤が酵素処理ルチンを含み、かつ、上記乳飲料中の酵素処理ルチンの含有率が０．０１～０．３重量％である上記［１］～［７］のいずれかに記載の乳飲料。
［９］ 上記［３］～［６］のいずれかに記載の乳飲料を製造するための方法であって、上記魚油に上記不溶性オクタン類を溶解させて、不溶性オクタン類を含む魚油を得る不溶性オクタン類溶解工程と、乳成分含有物と、上記抗酸化剤と、上記不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油を混合して、上記乳飲料を得る混合工程と、
を含むことを特徴とする乳飲料の製造方法。
［１０］ 上記不溶性オクタン類溶解工程において、上記不溶性オクタン類を溶解させた後の魚油を、上記混合工程の前に、放置しない、または、４０～１００℃の液温下で３０分間以下の時間、放置する上記［８］に記載の乳飲料の製造方法。
［１１］ 上記混合工程の後、上記乳飲料を均質化処理する均質化処理工程を含む上記［９］又は［１０］に記載の乳飲料の製造方法。 As a result of intensive studies to solve the above problems, the present inventors have found that the use of a specific antioxidant can greatly reduce the characteristic odor of fish oil in milk drinks containing fish oil. completed.
That is, the present invention provides the following [1] to [11].
[1] A milk beverage containing fish oil and an antioxidant, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
[2] The milk beverage according to the above [1], wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
[3] The milk beverage according to [1] or [2] above, which contains insoluble octanes.
[4] The milk beverage according to [3], wherein the insoluble octanes are lignans.
[5] The milk beverage according to [4], wherein the lignans contain sesamin and / or episesamin.
[6] The milk beverage according to any one of [3] to [5], wherein the amount of the insoluble octanes per 100 parts by weight of the fish oil is 0.1 to 10 parts by weight.
[7] The milk beverage according to any one of [1] to [6], wherein the content of the fish oil in the milk beverage is 0.01 to 2% by weight.
[8] Any of the above [1] to [7], wherein the antioxidant contains enzyme-treated rutin and the content of enzyme-treated rutin in the milk beverage is 0.01 to 0.3% by weight The milk beverage described in 1.
[9] A method for producing the milk beverage according to any one of [3] to [6] above, wherein the insoluble octanes are dissolved in the fish oil to obtain a fish oil containing the insoluble octanes. A mixing step of obtaining the milk beverage by mixing an octane dissolving step, a milk component-containing material, the antioxidant, and a fish oil containing insoluble octanes obtained in the insoluble octane dissolving step;
The manufacturing method of the milk drink characterized by including.
[10] In the insoluble octanes dissolution step, the fish oil after dissolving the insoluble octanes is not allowed to stand before the mixing step, or for a period of 30 minutes or less at a liquid temperature of 40 to 100 ° C. The method for producing a milk beverage according to [8] above, which is left standing.
[11] The method for producing a milk beverage according to [9] or [10], further including a homogenization treatment step of homogenizing the milk beverage after the mixing step.
すなわち、本発明は、以下の［１］～［１１］を提供するものである。
［１］ 魚油及び抗酸化剤を含む乳飲料であって、上記抗酸化剤が、酵素処理ルチン及び／又はメタリン酸塩を含むことを特徴とする乳飲料。
［２］ 上記魚油が、ドコサヘキサエン酸、エイコサペンタエン酸、及びドコサペンタエン酸からなる群より選ばれる１種以上を含む上記［１］に記載の乳飲料。
［３］ 不溶性オクタン類を含む上記［１］又は［２］に記載の乳飲料。
［４］ 上記不溶性オクタン類がリグナン類である上記［３］に記載の乳飲料。
［５］ 上記リグナン類がセサミン及び／又はエピセサミンを含む上記［４］に記載の乳飲料。
［６］ 上記魚油１００重量部当たりの上記不溶性オクタン類の配合量が０．１～１０重量部である上記［３］～［５］のいずれかに記載の乳飲料。
［７］ 上記乳飲料中の上記魚油の含有率が０．０１～２重量％である上記［１］～［６］のいずれかに記載の乳飲料。
［８］ 上記抗酸化剤が酵素処理ルチンを含み、かつ、上記乳飲料中の酵素処理ルチンの含有率が０．０１～０．３重量％である上記［１］～［７］のいずれかに記載の乳飲料。
［９］ 上記［３］～［６］のいずれかに記載の乳飲料を製造するための方法であって、上記魚油に上記不溶性オクタン類を溶解させて、不溶性オクタン類を含む魚油を得る不溶性オクタン類溶解工程と、乳成分含有物と、上記抗酸化剤と、上記不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油を混合して、上記乳飲料を得る混合工程と、
を含むことを特徴とする乳飲料の製造方法。
［１０］ 上記不溶性オクタン類溶解工程において、上記不溶性オクタン類を溶解させた後の魚油を、上記混合工程の前に、放置しない、または、４０～１００℃の液温下で３０分間以下の時間、放置する上記［８］に記載の乳飲料の製造方法。
［１１］ 上記混合工程の後、上記乳飲料を均質化処理する均質化処理工程を含む上記［９］又は［１０］に記載の乳飲料の製造方法。 As a result of intensive studies to solve the above problems, the present inventors have found that the use of a specific antioxidant can greatly reduce the characteristic odor of fish oil in milk drinks containing fish oil. completed.
That is, the present invention provides the following [1] to [11].
[1] A milk beverage containing fish oil and an antioxidant, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
[2] The milk beverage according to the above [1], wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
[3] The milk beverage according to [1] or [2] above, which contains insoluble octanes.
[4] The milk beverage according to [3], wherein the insoluble octanes are lignans.
[5] The milk beverage according to [4], wherein the lignans contain sesamin and / or episesamin.
[6] The milk beverage according to any one of [3] to [5], wherein the amount of the insoluble octanes per 100 parts by weight of the fish oil is 0.1 to 10 parts by weight.
[7] The milk beverage according to any one of [1] to [6], wherein the content of the fish oil in the milk beverage is 0.01 to 2% by weight.
[8] Any of the above [1] to [7], wherein the antioxidant contains enzyme-treated rutin and the content of enzyme-treated rutin in the milk beverage is 0.01 to 0.3% by weight The milk beverage described in 1.
[9] A method for producing the milk beverage according to any one of [3] to [6] above, wherein the insoluble octanes are dissolved in the fish oil to obtain a fish oil containing the insoluble octanes. A mixing step of obtaining the milk beverage by mixing an octane dissolving step, a milk component-containing material, the antioxidant, and a fish oil containing insoluble octanes obtained in the insoluble octane dissolving step;
The manufacturing method of the milk drink characterized by including.
[10] In the insoluble octanes dissolution step, the fish oil after dissolving the insoluble octanes is not allowed to stand before the mixing step, or for a period of 30 minutes or less at a liquid temperature of 40 to 100 ° C. The method for producing a milk beverage according to [8] above, which is left standing.
[11] The method for producing a milk beverage according to [9] or [10], further including a homogenization treatment step of homogenizing the milk beverage after the mixing step.
本発明の乳飲料によれば、特定の抗酸化剤が含まれているので、魚油の特有の臭いを大きく低減させることができる。このため、本発明の乳飲料は、風味の点で問題がなく、高い嗜好性を有し、長期間に亘って、日常的に摂取することができる。
また、本発明の乳飲料によれば、魚油が含まれているので、コレステロール値の減少等の作用を介して、虚血性心疾患（例えば、血栓による心筋梗塞）の予防などの効果を期待することができる。
さらに、本発明の乳飲料によれば、抗酸化剤が含まれているので、乳飲料に含まれている酸化し易い物質の酸化が抑制され、乳飲料の良好な保存性を期待することができる。 According to the milk beverage of the present invention, since a specific antioxidant is contained, the characteristic odor of fish oil can be greatly reduced. For this reason, the milk beverage of the present invention has no problem in terms of flavor, has high palatability, and can be taken on a daily basis over a long period of time.
Moreover, according to the milk beverage of the present invention, since fish oil is contained, effects such as prevention of ischemic heart disease (for example, myocardial infarction due to thrombus) are expected through actions such as a reduction in cholesterol level. be able to.
Furthermore, according to the milk beverage of the present invention, since the antioxidant is included, the oxidation of the easily oxidizable substance contained in the milk beverage is suppressed, and good storage stability of the milk beverage can be expected. it can.
また、本発明の乳飲料によれば、魚油が含まれているので、コレステロール値の減少等の作用を介して、虚血性心疾患（例えば、血栓による心筋梗塞）の予防などの効果を期待することができる。
さらに、本発明の乳飲料によれば、抗酸化剤が含まれているので、乳飲料に含まれている酸化し易い物質の酸化が抑制され、乳飲料の良好な保存性を期待することができる。 According to the milk beverage of the present invention, since a specific antioxidant is contained, the characteristic odor of fish oil can be greatly reduced. For this reason, the milk beverage of the present invention has no problem in terms of flavor, has high palatability, and can be taken on a daily basis over a long period of time.
Moreover, according to the milk beverage of the present invention, since fish oil is contained, effects such as prevention of ischemic heart disease (for example, myocardial infarction due to thrombus) are expected through actions such as a reduction in cholesterol level. be able to.
Furthermore, according to the milk beverage of the present invention, since the antioxidant is included, the oxidation of the easily oxidizable substance contained in the milk beverage is suppressed, and good storage stability of the milk beverage can be expected. it can.
本発明の乳飲料は、（Ａ）乳に由来する成分、（Ｂ）魚油、（Ｃ）酵素処理ルチン及び／又はメタリン酸塩を含む抗酸化剤、及び、必要に応じて配合される他の成分を含むものである。ここで、必要に応じて配合される他の成分としては、（Ｄ）不溶性オクタン類、及び、（Ｅ）成分（Ａ）～（Ｄ）以外の成分、が挙げられる。以下、各成分について説明する。
［（Ａ）乳に由来する成分］
本発明において、乳飲料とは、乳飲料と称するための成分として、乳に由来する成分を含む。
乳としては、牛乳、めん羊乳（ひつじ乳）、山羊乳等の哺乳動物由来の獣乳や、豆乳、ココナッツミルク等の植物由来の乳や、食用油脂を乳化させた組成物（人造乳）等が挙げられる。
乳に由来する成分の例としては、全乳、脱脂乳、脱脂粉乳、れん乳、乳清、クリーム、バター、全脂粉乳、濃縮乳、殺菌乳等が挙げられる。 The milk beverage of the present invention comprises (A) a component derived from milk, (B) fish oil, (C) an antioxidant containing enzyme-treated rutin and / or metaphosphate, and other ingredients blended as necessary. Contains ingredients. Here, examples of other components to be blended as necessary include (D) insoluble octanes and (E) components other than components (A) to (D). Hereinafter, each component will be described.
[(A) Ingredient derived from milk]
In the present invention, the milk beverage includes a component derived from milk as a component for calling a milk beverage.
Milk includes animal milk derived from mammals such as cow's milk, sheep milk (sheep milk), goat milk, plant-derived milk such as soy milk and coconut milk, and a composition obtained by emulsifying edible fats (artificial milk) Etc.
Examples of components derived from milk include whole milk, skim milk, skim milk powder, milk, whey, cream, butter, whole milk powder, concentrated milk, pasteurized milk, and the like.
［（Ａ）乳に由来する成分］
本発明において、乳飲料とは、乳飲料と称するための成分として、乳に由来する成分を含む。
乳としては、牛乳、めん羊乳（ひつじ乳）、山羊乳等の哺乳動物由来の獣乳や、豆乳、ココナッツミルク等の植物由来の乳や、食用油脂を乳化させた組成物（人造乳）等が挙げられる。
乳に由来する成分の例としては、全乳、脱脂乳、脱脂粉乳、れん乳、乳清、クリーム、バター、全脂粉乳、濃縮乳、殺菌乳等が挙げられる。 The milk beverage of the present invention comprises (A) a component derived from milk, (B) fish oil, (C) an antioxidant containing enzyme-treated rutin and / or metaphosphate, and other ingredients blended as necessary. Contains ingredients. Here, examples of other components to be blended as necessary include (D) insoluble octanes and (E) components other than components (A) to (D). Hereinafter, each component will be described.
[(A) Ingredient derived from milk]
In the present invention, the milk beverage includes a component derived from milk as a component for calling a milk beverage.
Milk includes animal milk derived from mammals such as cow's milk, sheep milk (sheep milk), goat milk, plant-derived milk such as soy milk and coconut milk, and a composition obtained by emulsifying edible fats (artificial milk) Etc.
Examples of components derived from milk include whole milk, skim milk, skim milk powder, milk, whey, cream, butter, whole milk powder, concentrated milk, pasteurized milk, and the like.
本発明の乳飲料は、無脂乳固形分と乳脂肪のいずれか一方又は両方を含むことができる。
本発明の乳飲料中の乳に由来する成分（ただし、水を除く。）の含有率は、特に限定されないが、風味の観点から、好ましくは０．５～６０重量％、より好ましくは１～５０重量％、さらに好ましくは２～４０重量％である。なお、脱脂粉乳を用いる場合（クリーム等を併用する場合を含む。）の乳飲料中の乳に由来する成分の含有率は、通常、１～１０重量％である。また、本発明の乳飲料中の乳脂肪分及び無脂乳固形分の含有率は、特に限定されないが、風味等の観点から、好ましくは乳脂肪分が０～１０重量％で無脂乳固形分が１～２０重量％、より好ましくは乳脂肪分が０．１～５重量％で無脂乳固形分が３～１５重量％、さらに好ましくは乳脂肪分が１～４重量％で無脂乳固形分が３～１３重量％、特に好ましくは乳脂肪分が１～４重量％で無脂乳固形分が４～１０重量％である。 The milk drink of this invention can contain either one or both of non-fat milk solid content and milk fat.
The content of components derived from milk in the milk beverage of the present invention (excluding water) is not particularly limited, but is preferably 0.5 to 60% by weight, more preferably 1 to 1% from the viewpoint of flavor. 50% by weight, more preferably 2 to 40% by weight. The content of components derived from milk in milk beverages when skim milk powder is used (including when cream is used in combination) is usually 1 to 10% by weight. Further, the content of milk fat and non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but from the viewpoint of flavor and the like, preferably the milk fat content is 0 to 10% by weight and the non-fat milk solid content. 1 to 20% by weight, more preferably 0.1 to 5% by weight of milk fat and 3 to 15% by weight of non-fat milk solids, more preferably 1 to 4% by weight of milk fat. The milk solid content is 3 to 13% by weight, particularly preferably the milk fat content is 1 to 4% by weight and the nonfat milk solid content is 4 to 10% by weight.
本発明の乳飲料中の乳に由来する成分（ただし、水を除く。）の含有率は、特に限定されないが、風味の観点から、好ましくは０．５～６０重量％、より好ましくは１～５０重量％、さらに好ましくは２～４０重量％である。なお、脱脂粉乳を用いる場合（クリーム等を併用する場合を含む。）の乳飲料中の乳に由来する成分の含有率は、通常、１～１０重量％である。また、本発明の乳飲料中の乳脂肪分及び無脂乳固形分の含有率は、特に限定されないが、風味等の観点から、好ましくは乳脂肪分が０～１０重量％で無脂乳固形分が１～２０重量％、より好ましくは乳脂肪分が０．１～５重量％で無脂乳固形分が３～１５重量％、さらに好ましくは乳脂肪分が１～４重量％で無脂乳固形分が３～１３重量％、特に好ましくは乳脂肪分が１～４重量％で無脂乳固形分が４～１０重量％である。 The milk drink of this invention can contain either one or both of non-fat milk solid content and milk fat.
The content of components derived from milk in the milk beverage of the present invention (excluding water) is not particularly limited, but is preferably 0.5 to 60% by weight, more preferably 1 to 1% from the viewpoint of flavor. 50% by weight, more preferably 2 to 40% by weight. The content of components derived from milk in milk beverages when skim milk powder is used (including when cream is used in combination) is usually 1 to 10% by weight. Further, the content of milk fat and non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but from the viewpoint of flavor and the like, preferably the milk fat content is 0 to 10% by weight and the non-fat milk solid content. 1 to 20% by weight, more preferably 0.1 to 5% by weight of milk fat and 3 to 15% by weight of non-fat milk solids, more preferably 1 to 4% by weight of milk fat. The milk solid content is 3 to 13% by weight, particularly preferably the milk fat content is 1 to 4% by weight and the nonfat milk solid content is 4 to 10% by weight.
［（Ｂ）魚油］
本発明において、魚油とは、魚に含まれている油脂の中から選ばれる１種単独又は２種以上の油脂の組み合わせをいう。
魚油の例としては、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、ドコサペンタエン酸（ＤＰＡ）、エイコサテトラエン酸、イコセン酸、ドコセン酸等が挙げられる。
これらの例示物の中でも、魚油の臭いを大きく低減し、かつ健康増進を図る観点から、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、及びドコサペンタエン酸（ＤＰＡ）が好ましい。なお、これら３種の魚油は、ω－３脂肪酸（中性末端から３番目の炭素原子から２重結合が始まる脂肪酸）と称される多価不飽和脂肪酸に属するものである。ω－３脂肪酸は、コレステロール値の減少や、血栓の予防等の作用を有することが報告されている。 [(B) Fish oil]
In the present invention, fish oil refers to a single or a combination of two or more fats and oils selected from the fats and oils contained in fish.
Examples of fish oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), eicosatetraenoic acid, icosenoic acid, docosenoic acid, and the like.
Among these examples, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA) are preferable from the viewpoint of greatly reducing the smell of fish oil and promoting health. These three fish oils belong to polyunsaturated fatty acids called ω-3 fatty acids (fatty acids in which a double bond starts from the third carbon atom from the neutral end). Omega-3 fatty acids have been reported to have actions such as reducing cholesterol levels and preventing thrombus.
本発明において、魚油とは、魚に含まれている油脂の中から選ばれる１種単独又は２種以上の油脂の組み合わせをいう。
魚油の例としては、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、ドコサペンタエン酸（ＤＰＡ）、エイコサテトラエン酸、イコセン酸、ドコセン酸等が挙げられる。
これらの例示物の中でも、魚油の臭いを大きく低減し、かつ健康増進を図る観点から、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、及びドコサペンタエン酸（ＤＰＡ）が好ましい。なお、これら３種の魚油は、ω－３脂肪酸（中性末端から３番目の炭素原子から２重結合が始まる脂肪酸）と称される多価不飽和脂肪酸に属するものである。ω－３脂肪酸は、コレステロール値の減少や、血栓の予防等の作用を有することが報告されている。 [(B) Fish oil]
In the present invention, fish oil refers to a single or a combination of two or more fats and oils selected from the fats and oils contained in fish.
Examples of fish oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), eicosatetraenoic acid, icosenoic acid, docosenoic acid, and the like.
Among these examples, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA) are preferable from the viewpoint of greatly reducing the smell of fish oil and promoting health. These three fish oils belong to polyunsaturated fatty acids called ω-3 fatty acids (fatty acids in which a double bond starts from the third carbon atom from the neutral end). Omega-3 fatty acids have been reported to have actions such as reducing cholesterol levels and preventing thrombus.
本発明で用いられる魚油の特に好ましい一例としては、ドコサヘキサエン酸、エイコサペンタエン酸、及びドコサペンタエン酸から選ばれる１種又は２種以上からなる油脂が挙げられる。
なお、魚油としては、ドコサヘキサエン酸等の油脂を含むものであればよく、さば、いわし、さんま、かつお、まぐろ、さわら、あじ等の魚に由来する油脂の他、魚以外の動物（例えば、あざらし、くじら等）に由来する油脂や、人工的に合成した油脂も用いることができる。
乳飲料中の魚油の含有率は、健康増進、及び魚油の臭いの抑制の観点から、好ましくは０．０１～２．０重量％、より好ましくは０．０３～１．５重量％、さらに好ましくは０．０５～１．０重量％、特に好ましくは０．１～０．８重量％、とても好ましくは０．２～０．６重量％である。 As a particularly preferable example of the fish oil used in the present invention, fats and oils composed of one or more selected from docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid can be mentioned.
Fish oil may be any oil that contains fats and oils such as docosahexaenoic acid. In addition to fats and oils derived from fish such as mackerel, sardine, sanma, bonito, tuna, sawara, and horse mackerel, animals other than fish (for example, razors) , Whales and the like) and artificially synthesized fats and oils can also be used.
The content of fish oil in the dairy drink is preferably 0.01 to 2.0% by weight, more preferably 0.03 to 1.5% by weight, and still more preferably, from the viewpoints of health promotion and suppression of fish oil odor. Is 0.05 to 1.0% by weight, particularly preferably 0.1 to 0.8% by weight, very preferably 0.2 to 0.6% by weight.
なお、魚油としては、ドコサヘキサエン酸等の油脂を含むものであればよく、さば、いわし、さんま、かつお、まぐろ、さわら、あじ等の魚に由来する油脂の他、魚以外の動物（例えば、あざらし、くじら等）に由来する油脂や、人工的に合成した油脂も用いることができる。
乳飲料中の魚油の含有率は、健康増進、及び魚油の臭いの抑制の観点から、好ましくは０．０１～２．０重量％、より好ましくは０．０３～１．５重量％、さらに好ましくは０．０５～１．０重量％、特に好ましくは０．１～０．８重量％、とても好ましくは０．２～０．６重量％である。 As a particularly preferable example of the fish oil used in the present invention, fats and oils composed of one or more selected from docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid can be mentioned.
Fish oil may be any oil that contains fats and oils such as docosahexaenoic acid. In addition to fats and oils derived from fish such as mackerel, sardine, sanma, bonito, tuna, sawara, and horse mackerel, animals other than fish (for example, razors) , Whales and the like) and artificially synthesized fats and oils can also be used.
The content of fish oil in the dairy drink is preferably 0.01 to 2.0% by weight, more preferably 0.03 to 1.5% by weight, and still more preferably, from the viewpoints of health promotion and suppression of fish oil odor. Is 0.05 to 1.0% by weight, particularly preferably 0.1 to 0.8% by weight, very preferably 0.2 to 0.6% by weight.
［（Ｃ）抗酸化剤］
本発明において、抗酸化剤として、酵素処理ルチンとメタリン酸塩のいずれか一方又は両方（本明細書中、酵素処理ルチン及び／又はメタリン酸塩ともいう。）を含むものが用いられる。
本発明において、中でも、酵素処理ルチンは、天然物であるルチン（柑橘類等に含まれているフラボノイド配糖体の１種）を処理して得られる点で、食品添加物に対する消費者の天然材料を好む傾向に合致し、好ましく用いられる。なお、ルチンは、毛細血管の脆弱性を改善する効果（ビタミンＰに類する効果）を有する点で、健康増進の効果を期待することができる。 [(C) Antioxidant]
In the present invention, an antioxidant containing one or both of enzyme-treated rutin and metaphosphate (also referred to herein as enzyme-treated rutin and / or metaphosphate) is used.
In the present invention, among others, enzyme-treated rutin is obtained by treating rutin (a kind of flavonoid glycoside contained in citrus fruits), which is a natural product, and is a consumer natural material for food additives. It is consistently used and is preferably used. In addition, rutin can be expected to have a health promotion effect in that it has an effect of improving the vulnerability of capillaries (an effect similar to vitamin P).
本発明において、抗酸化剤として、酵素処理ルチンとメタリン酸塩のいずれか一方又は両方（本明細書中、酵素処理ルチン及び／又はメタリン酸塩ともいう。）を含むものが用いられる。
本発明において、中でも、酵素処理ルチンは、天然物であるルチン（柑橘類等に含まれているフラボノイド配糖体の１種）を処理して得られる点で、食品添加物に対する消費者の天然材料を好む傾向に合致し、好ましく用いられる。なお、ルチンは、毛細血管の脆弱性を改善する効果（ビタミンＰに類する効果）を有する点で、健康増進の効果を期待することができる。 [(C) Antioxidant]
In the present invention, an antioxidant containing one or both of enzyme-treated rutin and metaphosphate (also referred to herein as enzyme-treated rutin and / or metaphosphate) is used.
In the present invention, among others, enzyme-treated rutin is obtained by treating rutin (a kind of flavonoid glycoside contained in citrus fruits), which is a natural product, and is a consumer natural material for food additives. It is consistently used and is preferably used. In addition, rutin can be expected to have a health promotion effect in that it has an effect of improving the vulnerability of capillaries (an effect similar to vitamin P).
酵素処理ルチンは、食品加工用酵素を用いて、水に難溶であるルチンを処理することによって得られる、水に対する溶解性を高めた抗酸化剤である。なお、酵素処理ルチンは、酵素処理イソクエルシトリン又は糖転移ルチンとも称される。
本発明で用いられる酵素処理ルチンとしては、市販品が挙げられる。市販品としては、サンメリンＡＯ３０００、サンメリンパウダーＣ－１０等が挙げられる。なお、「サンメリンＡＯ３０００」は、抗酸化剤として、酵素処理ルチンのみを含むものである。「サンメリンパウダーＣ－１０」は、抗酸化剤として、酵素処理ルチン及びビタミンＣを含むものである。 Enzyme-treated rutin is an antioxidant with increased solubility in water obtained by treating rutin, which is hardly soluble in water, using a food processing enzyme. The enzyme-treated rutin is also referred to as enzyme-treated isoquercitrin or sugar transfer rutin.
A commercial item is mentioned as an enzyme process rutin used by this invention. Examples of commercially available products include Sanmerin AO3000, Sanmerin Powder C-10, and the like. “Sammelin AO3000” contains only enzyme-treated rutin as an antioxidant. “Sammelin powder C-10” contains enzyme-treated rutin and vitamin C as antioxidants.
本発明で用いられる酵素処理ルチンとしては、市販品が挙げられる。市販品としては、サンメリンＡＯ３０００、サンメリンパウダーＣ－１０等が挙げられる。なお、「サンメリンＡＯ３０００」は、抗酸化剤として、酵素処理ルチンのみを含むものである。「サンメリンパウダーＣ－１０」は、抗酸化剤として、酵素処理ルチン及びビタミンＣを含むものである。 Enzyme-treated rutin is an antioxidant with increased solubility in water obtained by treating rutin, which is hardly soluble in water, using a food processing enzyme. The enzyme-treated rutin is also referred to as enzyme-treated isoquercitrin or sugar transfer rutin.
A commercial item is mentioned as an enzyme process rutin used by this invention. Examples of commercially available products include Sanmerin AO3000, Sanmerin Powder C-10, and the like. “Sammelin AO3000” contains only enzyme-treated rutin as an antioxidant. “Sammelin powder C-10” contains enzyme-treated rutin and vitamin C as antioxidants.
乳飲料中の酵素処理ルチンの含有率は、好ましくは０．０１～０．３重量％、より好ましくは０．０３～０．２重量％、さらに好ましくは０．０５～０．１８重量％、特に好ましくは０．０７～０．１５重量％である。該含有率が０．０１重量％未満では、魚油の臭いの低減の効果が不十分になるおそれがある。該含有率が０．３重量％を超えると、乳飲料に渋みが生じて、嗜好性が低下するばかりか、黄色に着色され、外観上、好ましくない場合がある。
魚油１００重量部当たりの酵素処理ルチンの配合量は、好ましくは５～５０重量部、より好ましくは１０～４０重量部、さらに好ましくは２０～３０重量部である。これら数値範囲の上限値及び下限値を規定した理由は、前記と同様である。 The content of enzyme-treated rutin in the milk beverage is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, Particularly preferred is 0.07 to 0.15% by weight. If the content is less than 0.01% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.3% by weight, astringency occurs in the milk beverage, and the palatability is not only lowered, but it is colored yellow, which is not preferable in appearance.
The blending amount of the enzyme-treated rutin per 100 parts by weight of fish oil is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and still more preferably 20 to 30 parts by weight. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
魚油１００重量部当たりの酵素処理ルチンの配合量は、好ましくは５～５０重量部、より好ましくは１０～４０重量部、さらに好ましくは２０～３０重量部である。これら数値範囲の上限値及び下限値を規定した理由は、前記と同様である。 The content of enzyme-treated rutin in the milk beverage is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, Particularly preferred is 0.07 to 0.15% by weight. If the content is less than 0.01% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.3% by weight, astringency occurs in the milk beverage, and the palatability is not only lowered, but it is colored yellow, which is not preferable in appearance.
The blending amount of the enzyme-treated rutin per 100 parts by weight of fish oil is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and still more preferably 20 to 30 parts by weight. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
本発明で用いられるメタリン酸塩の例としては、メタリン酸ナトリウム、メタリン酸カリウム等が挙げられる。
乳飲料中のメタリン酸塩の含有率は、好ましくは０．０００１～０．０１重量％、より好ましくは０．０００３～０．００５重量％、さらに好ましくは０．０００５～０．００２重量％、特に好ましくは０．０００７～０．００１重量％である。該含有率が０．０００１重量％未満では、魚油の臭いの低減の効果が不十分になるおそれがある。該含有率が０．０１重量％を超えると、食品添加物であるメタリン酸塩の配合量が過大となり、健康増進の観点から好ましくない。
魚油１００重量部当たりのメタリン酸塩の配合量は、好ましくは０．１～０．４重量部、より好ましくは０．１５～０．３重量部、さらに好ましくは０．２～０．２５重量部である。これら数値範囲の上限値及び下限値を規定した理由は、前記と同様である。
酵素処理ルチンとメタリン酸塩を併用する場合の酵素処理ルチン及びメタリン酸塩の各々の含有率の好ましい数値範囲は、前記の好ましい数値範囲に、酵素処理ルチンとメタリン酸塩の合計量中の酵素処理ルチン又はメタリン酸塩の量の重量割合を乗じたものである。
例えば、酵素処理ルチンとメタリン酸塩の合計量中の酵素処理ルチンの量の重量割合が、０．３である場合、魚油１００重量部当たりの酵素処理ルチンの配合量は、好ましくは１．５～１５重量部、より好ましくは３～１２重量部、さらに好ましくは６～９重量部であり、魚油１００重量部当たりのメタリン酸塩の配合量は、好ましくは０．０７～０．２８重量部、より好ましくは０．１０５～０．２１重量部、さらに好ましくは０．１４～０．１７５重量部である。乳飲料中の酵素処理ルチン又はメタリン酸塩の含有率の好ましい数値範囲についても同様に計算することができる。 Examples of the metaphosphate used in the present invention include sodium metaphosphate and potassium metaphosphate.
The content of metaphosphate in the milk beverage is preferably 0.0001 to 0.01% by weight, more preferably 0.0003 to 0.005% by weight, still more preferably 0.0005 to 0.002% by weight, Particularly preferred is 0.0007 to 0.001% by weight. If the content is less than 0.0001% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.01% by weight, the amount of metaphosphate as a food additive is excessive, which is not preferable from the viewpoint of promoting health.
The blending amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.1 to 0.4 parts by weight, more preferably 0.15 to 0.3 parts by weight, still more preferably 0.2 to 0.25 parts by weight. Part. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
When the enzyme-treated rutin and metaphosphate are used in combination, the preferred numerical ranges of the content of each of the enzyme-treated rutin and metaphosphate are the above-mentioned preferred numerical ranges, and the enzyme in the total amount of the enzyme-treated rutin and metaphosphate It is multiplied by the weight percentage of the amount of treated rutin or metaphosphate.
For example, when the weight ratio of the amount of enzyme-treated rutin in the total amount of enzyme-treated rutin and metaphosphate is 0.3, the blending amount of enzyme-treated rutin per 100 parts by weight of fish oil is preferably 1.5. 15 to 15 parts by weight, more preferably 3 to 12 parts by weight, still more preferably 6 to 9 parts by weight. The amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.07 to 0.28 parts by weight. More preferred is 0.105 to 0.21 part by weight, and still more preferred is 0.14 to 0.175 part by weight. The preferable numerical range of the content of the enzyme-treated rutin or metaphosphate in the milk beverage can be calculated in the same manner.
乳飲料中のメタリン酸塩の含有率は、好ましくは０．０００１～０．０１重量％、より好ましくは０．０００３～０．００５重量％、さらに好ましくは０．０００５～０．００２重量％、特に好ましくは０．０００７～０．００１重量％である。該含有率が０．０００１重量％未満では、魚油の臭いの低減の効果が不十分になるおそれがある。該含有率が０．０１重量％を超えると、食品添加物であるメタリン酸塩の配合量が過大となり、健康増進の観点から好ましくない。
魚油１００重量部当たりのメタリン酸塩の配合量は、好ましくは０．１～０．４重量部、より好ましくは０．１５～０．３重量部、さらに好ましくは０．２～０．２５重量部である。これら数値範囲の上限値及び下限値を規定した理由は、前記と同様である。
酵素処理ルチンとメタリン酸塩を併用する場合の酵素処理ルチン及びメタリン酸塩の各々の含有率の好ましい数値範囲は、前記の好ましい数値範囲に、酵素処理ルチンとメタリン酸塩の合計量中の酵素処理ルチン又はメタリン酸塩の量の重量割合を乗じたものである。
例えば、酵素処理ルチンとメタリン酸塩の合計量中の酵素処理ルチンの量の重量割合が、０．３である場合、魚油１００重量部当たりの酵素処理ルチンの配合量は、好ましくは１．５～１５重量部、より好ましくは３～１２重量部、さらに好ましくは６～９重量部であり、魚油１００重量部当たりのメタリン酸塩の配合量は、好ましくは０．０７～０．２８重量部、より好ましくは０．１０５～０．２１重量部、さらに好ましくは０．１４～０．１７５重量部である。乳飲料中の酵素処理ルチン又はメタリン酸塩の含有率の好ましい数値範囲についても同様に計算することができる。 Examples of the metaphosphate used in the present invention include sodium metaphosphate and potassium metaphosphate.
The content of metaphosphate in the milk beverage is preferably 0.0001 to 0.01% by weight, more preferably 0.0003 to 0.005% by weight, still more preferably 0.0005 to 0.002% by weight, Particularly preferred is 0.0007 to 0.001% by weight. If the content is less than 0.0001% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.01% by weight, the amount of metaphosphate as a food additive is excessive, which is not preferable from the viewpoint of promoting health.
The blending amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.1 to 0.4 parts by weight, more preferably 0.15 to 0.3 parts by weight, still more preferably 0.2 to 0.25 parts by weight. Part. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
When the enzyme-treated rutin and metaphosphate are used in combination, the preferred numerical ranges of the content of each of the enzyme-treated rutin and metaphosphate are the above-mentioned preferred numerical ranges, and the enzyme in the total amount of the enzyme-treated rutin and metaphosphate It is multiplied by the weight percentage of the amount of treated rutin or metaphosphate.
For example, when the weight ratio of the amount of enzyme-treated rutin in the total amount of enzyme-treated rutin and metaphosphate is 0.3, the blending amount of enzyme-treated rutin per 100 parts by weight of fish oil is preferably 1.5. 15 to 15 parts by weight, more preferably 3 to 12 parts by weight, still more preferably 6 to 9 parts by weight. The amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.07 to 0.28 parts by weight. More preferred is 0.105 to 0.21 part by weight, and still more preferred is 0.14 to 0.175 part by weight. The preferable numerical range of the content of the enzyme-treated rutin or metaphosphate in the milk beverage can be calculated in the same manner.
抗酸化剤としては、酵素処理ルチン及び／又はメタリン酸塩以外の他の抗酸化剤を併用することもできる。他の抗酸化剤としては、クロロゲン酸（ポリフェノールの１種）、ヤマモモ抽出物（有効成分として、フラボノイド配糖体の１種であるミリシトリンを含有するもの）、α－トコフェロール（ビタミンＥ）、没食子酸、チャ抽出物（チャの葉から得られた、カテキン類を主成分として含有するもの）、アスコルビン酸パルミチン酸エステル（ビタミンＣパルミチン酸エステル）等が挙げられる。
乳飲料中の他の抗酸化剤の含有率は、特に限定されないが、１種を単独で用いる場合と２種以上を併用する場合のいずれにおいても、通常、０．３重量％以下である。 As an antioxidant, other antioxidants other than enzyme-treated rutin and / or metaphosphate can be used in combination. Other antioxidants include chlorogenic acid (a type of polyphenol), bayberry extract (containing as an active ingredient myricitrin, a type of flavonoid glycoside), α-tocopherol (vitamin E), Examples thereof include gallic acid, tea extract (obtained from tea leaves and containing catechins as a main component), ascorbyl palmitate (vitamin C palmitate) and the like.
The content of other antioxidants in the milk beverage is not particularly limited, but it is usually 0.3% by weight or less in both cases where one is used alone and when two or more are used in combination.
乳飲料中の他の抗酸化剤の含有率は、特に限定されないが、１種を単独で用いる場合と２種以上を併用する場合のいずれにおいても、通常、０．３重量％以下である。 As an antioxidant, other antioxidants other than enzyme-treated rutin and / or metaphosphate can be used in combination. Other antioxidants include chlorogenic acid (a type of polyphenol), bayberry extract (containing as an active ingredient myricitrin, a type of flavonoid glycoside), α-tocopherol (vitamin E), Examples thereof include gallic acid, tea extract (obtained from tea leaves and containing catechins as a main component), ascorbyl palmitate (vitamin C palmitate) and the like.
The content of other antioxidants in the milk beverage is not particularly limited, but it is usually 0.3% by weight or less in both cases where one is used alone and when two or more are used in combination.
［（Ｄ）不溶性オクタン類］
本発明で用いられる不溶性オクタン類の例としては、リグナン類等が挙げられる。
リグナン類に属する化合物の例としては、セサミン、エピセサミン、セサミノール、エピセサミノール、セサモリン、セサモリノール、ピノレシノール、シンプレオキシドアグリコン等が挙げられる。これらの化合物は、１種を単独で用いてもよいし、２種以上を併用してもよい。
魚油１００重量部当たりの不溶性オクタン類（例えば、リグナン類）の配合量は、健康の増進、及び、魚油への溶解性の観点から、好ましくは０．１～１０重量部、より好ましくは０．３～８重量部、さらに好ましくは０．５～６重量部、さらに好ましくは１～４重量部、特に好ましくは２～３重量部である。 [(D) Insoluble octanes]
Examples of insoluble octanes used in the present invention include lignans.
Examples of the compounds belonging to lignans include sesamin, episesamin, sesaminol, episesaminol, sesamolin, sesamolinol, pinoresinol, sympreoxide aglycone and the like. These compounds may be used individually by 1 type, and may use 2 or more types together.
The amount of insoluble octanes (for example, lignans) added per 100 parts by weight of fish oil is preferably 0.1 to 10 parts by weight, more preferably 0. 0, from the viewpoint of improving health and solubility in fish oil. The amount is 3 to 8 parts by weight, more preferably 0.5 to 6 parts by weight, still more preferably 1 to 4 parts by weight, and particularly preferably 2 to 3 parts by weight.
本発明で用いられる不溶性オクタン類の例としては、リグナン類等が挙げられる。
リグナン類に属する化合物の例としては、セサミン、エピセサミン、セサミノール、エピセサミノール、セサモリン、セサモリノール、ピノレシノール、シンプレオキシドアグリコン等が挙げられる。これらの化合物は、１種を単独で用いてもよいし、２種以上を併用してもよい。
魚油１００重量部当たりの不溶性オクタン類（例えば、リグナン類）の配合量は、健康の増進、及び、魚油への溶解性の観点から、好ましくは０．１～１０重量部、より好ましくは０．３～８重量部、さらに好ましくは０．５～６重量部、さらに好ましくは１～４重量部、特に好ましくは２～３重量部である。 [(D) Insoluble octanes]
Examples of insoluble octanes used in the present invention include lignans.
Examples of the compounds belonging to lignans include sesamin, episesamin, sesaminol, episesaminol, sesamolin, sesamolinol, pinoresinol, sympreoxide aglycone and the like. These compounds may be used individually by 1 type, and may use 2 or more types together.
The amount of insoluble octanes (for example, lignans) added per 100 parts by weight of fish oil is preferably 0.1 to 10 parts by weight, more preferably 0. 0, from the viewpoint of improving health and solubility in fish oil. The amount is 3 to 8 parts by weight, more preferably 0.5 to 6 parts by weight, still more preferably 1 to 4 parts by weight, and particularly preferably 2 to 3 parts by weight.
［（Ｅ）他の成分］
本発明において、成分（Ａ）～成分（Ｄ）以外の成分を用いることもできる。
他の成分としては、食品及び食品添加物であれば、特に限定されることはなく、例えば、水、香料、糖類等が挙げられる。例えば、水は、成分（Ａ）（乳に由来する成分）として、脱脂粉乳等の、水を含まない材料を用いる場合に配合される。 [(E) Other ingredients]
In the present invention, components other than the components (A) to (D) can be used.
Other components are not particularly limited as long as they are foods and food additives, and examples thereof include water, fragrances, and sugars. For example, water is blended when a material not containing water, such as skim milk powder, is used as the component (A) (component derived from milk).
本発明において、成分（Ａ）～成分（Ｄ）以外の成分を用いることもできる。
他の成分としては、食品及び食品添加物であれば、特に限定されることはなく、例えば、水、香料、糖類等が挙げられる。例えば、水は、成分（Ａ）（乳に由来する成分）として、脱脂粉乳等の、水を含まない材料を用いる場合に配合される。 [(E) Other ingredients]
In the present invention, components other than the components (A) to (D) can be used.
Other components are not particularly limited as long as they are foods and food additives, and examples thereof include water, fragrances, and sugars. For example, water is blended when a material not containing water, such as skim milk powder, is used as the component (A) (component derived from milk).
次に、本発明の乳飲料の製造方法の一例について説明する。
本発明の乳飲料の製造方法の一例は、（ａ）魚油に不溶性オクタン類（例えば、リグナン類）を溶解させて、不溶性オクタン類を含む魚油を得る不溶性オクタン類溶解工程と、（ｂ）乳成分含有物と、抗酸化剤と、不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油を混合して、乳飲料を得る混合工程と、（ｃ）混合工程で得られた乳飲料を均質化処理する均質化処理工程、を含む。
なお、不溶性オクタン類を用いない場合には、工程（ａ）が省略される。また、不溶性オクタン類以外の油溶性物質を用いる場合には、工程（ａ）及び工程（ｂ）における不溶性オクタン類に代えて、当該油溶性物質が用いられる。 Next, an example of the manufacturing method of the milk drink of this invention is demonstrated.
An example of the method for producing a milk beverage of the present invention is as follows: (a) an insoluble octane dissolving step for obtaining a fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil; and (b) milk. A mixing step of mixing a component-containing material, an antioxidant, and a fish oil containing insoluble octanes obtained in the insoluble octanes dissolution step to obtain a milk beverage; and (c) a milk beverage obtained in the mixing step. A homogenization treatment step for homogenization treatment.
In the case where insoluble octanes are not used, step (a) is omitted. When using an oil-soluble substance other than insoluble octanes, the oil-soluble substance is used in place of the insoluble octanes in steps (a) and (b).
本発明の乳飲料の製造方法の一例は、（ａ）魚油に不溶性オクタン類（例えば、リグナン類）を溶解させて、不溶性オクタン類を含む魚油を得る不溶性オクタン類溶解工程と、（ｂ）乳成分含有物と、抗酸化剤と、不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油を混合して、乳飲料を得る混合工程と、（ｃ）混合工程で得られた乳飲料を均質化処理する均質化処理工程、を含む。
なお、不溶性オクタン類を用いない場合には、工程（ａ）が省略される。また、不溶性オクタン類以外の油溶性物質を用いる場合には、工程（ａ）及び工程（ｂ）における不溶性オクタン類に代えて、当該油溶性物質が用いられる。 Next, an example of the manufacturing method of the milk drink of this invention is demonstrated.
An example of the method for producing a milk beverage of the present invention is as follows: (a) an insoluble octane dissolving step for obtaining a fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil; and (b) milk. A mixing step of mixing a component-containing material, an antioxidant, and a fish oil containing insoluble octanes obtained in the insoluble octanes dissolution step to obtain a milk beverage; and (c) a milk beverage obtained in the mixing step. A homogenization treatment step for homogenization treatment.
In the case where insoluble octanes are not used, step (a) is omitted. When using an oil-soluble substance other than insoluble octanes, the oil-soluble substance is used in place of the insoluble octanes in steps (a) and (b).
［工程（ａ）：不溶性オクタン類溶解工程］
工程（ａ）は、魚油に不溶性オクタン類（例えば、リグナン類）を溶解させて、不溶性オクタン類を含む魚油を得る工程である。
魚油に不溶性オクタン類を溶解させるときの魚油の液温は、溶解性の向上等の観点から、好ましくは４０～１００℃、より好ましくは５０～９０℃、さらに好ましくは６０～８０℃である。
工程（ａ）において、不溶性オクタン類を溶解させた後の魚油を、工程（ｂ）（混合工程）における混合の前に、放置させなくてもよいし、または、加温下で所定の時間、放置することもできる。
この場合の魚油の液温は、魚油に不溶性オクタン類を溶解させるときの魚油の液温と同程度又は若干低いことが、最も効率的であるなどの観点から、好ましくは４０～１００℃、より好ましくは５０～９０℃、さらに好ましくは６０～８０℃である。
また、この場合の魚油の放置時間は、好ましくは３０分間以下、より好ましくは２０分間以下、さらに好ましくは１５分間以下、特に好ましくは１０分間以下である。該放置時間が３０分間を超えると、本発明の乳飲料における魚油の臭いの低減の効果が低下する。 [Step (a): Insoluble octanes dissolution step]
Step (a) is a step of obtaining fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil.
The temperature of the fish oil when dissolving the insoluble octanes in the fish oil is preferably 40 to 100 ° C., more preferably 50 to 90 ° C., and still more preferably 60 to 80 ° C. from the viewpoint of improving the solubility.
In step (a), the fish oil after dissolving the insoluble octanes may not be allowed to stand before mixing in step (b) (mixing step), or may be allowed to warm for a predetermined time, It can also be left unattended.
In this case, the temperature of the fish oil is preferably about 40 to 100 ° C. from the viewpoint of the most efficient, etc., because it is the same or slightly lower than the temperature of the fish oil when the insoluble octanes are dissolved in the fish oil. The temperature is preferably 50 to 90 ° C, more preferably 60 to 80 ° C.
In this case, the standing time of the fish oil is preferably 30 minutes or less, more preferably 20 minutes or less, still more preferably 15 minutes or less, and particularly preferably 10 minutes or less. If the standing time exceeds 30 minutes, the effect of reducing the smell of fish oil in the milk beverage of the present invention is reduced.
工程（ａ）は、魚油に不溶性オクタン類（例えば、リグナン類）を溶解させて、不溶性オクタン類を含む魚油を得る工程である。
魚油に不溶性オクタン類を溶解させるときの魚油の液温は、溶解性の向上等の観点から、好ましくは４０～１００℃、より好ましくは５０～９０℃、さらに好ましくは６０～８０℃である。
工程（ａ）において、不溶性オクタン類を溶解させた後の魚油を、工程（ｂ）（混合工程）における混合の前に、放置させなくてもよいし、または、加温下で所定の時間、放置することもできる。
この場合の魚油の液温は、魚油に不溶性オクタン類を溶解させるときの魚油の液温と同程度又は若干低いことが、最も効率的であるなどの観点から、好ましくは４０～１００℃、より好ましくは５０～９０℃、さらに好ましくは６０～８０℃である。
また、この場合の魚油の放置時間は、好ましくは３０分間以下、より好ましくは２０分間以下、さらに好ましくは１５分間以下、特に好ましくは１０分間以下である。該放置時間が３０分間を超えると、本発明の乳飲料における魚油の臭いの低減の効果が低下する。 [Step (a): Insoluble octanes dissolution step]
Step (a) is a step of obtaining fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil.
The temperature of the fish oil when dissolving the insoluble octanes in the fish oil is preferably 40 to 100 ° C., more preferably 50 to 90 ° C., and still more preferably 60 to 80 ° C. from the viewpoint of improving the solubility.
In step (a), the fish oil after dissolving the insoluble octanes may not be allowed to stand before mixing in step (b) (mixing step), or may be allowed to warm for a predetermined time, It can also be left unattended.
In this case, the temperature of the fish oil is preferably about 40 to 100 ° C. from the viewpoint of the most efficient, etc., because it is the same or slightly lower than the temperature of the fish oil when the insoluble octanes are dissolved in the fish oil. The temperature is preferably 50 to 90 ° C, more preferably 60 to 80 ° C.
In this case, the standing time of the fish oil is preferably 30 minutes or less, more preferably 20 minutes or less, still more preferably 15 minutes or less, and particularly preferably 10 minutes or less. If the standing time exceeds 30 minutes, the effect of reducing the smell of fish oil in the milk beverage of the present invention is reduced.
［工程（ｂ）：混合工程］
工程（ｂ）は、乳成分含有物と、抗酸化剤と、不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油と、必要に応じて配合される他の成分を混合して、乳飲料を得る工程である。
工程（ｂ）における混合の順序は、特に限定されず、乳成分含有物と抗酸化剤と魚油を同時に混合してもよいし、前記の各成分の中から選ばれる２種又は３種以上を混合した後、成分の残りを加えてもよい。また、乳成分含有物を２種以上で用いる場合、乳成分含有物の１種（例えば、還元脱脂乳）と抗酸化剤と魚油を混合した後、ホモミキサーで撹拌し、次いで、乳成分含有物の残り（例えば、クリーム）を加えてもよい。
混合時の液状物（例えば、脱脂粉乳を水に溶解させてなる脱脂粉乳液）の液温は、各成分の溶解性の向上等の観点から、好ましくは３０～８０℃、より好ましくは４０～７０℃、さらに好ましくは４５～６５℃である。
工程（ｂ）における混合の後、液体中の成分の均一性を高めるために、その得られた乳飲料を所定の液温で所定の時間、保持することが好ましい。
この場合の液温は、好ましくは３５～７０℃、より好ましくは４０～６５℃、さらに好ましくは４５～６０℃である。
また、この場合の保持時間は、好ましくは３０分間～５時間、より好ましくは１～４時間、さらに好ましくは１．５～３時間である。 [Step (b): Mixing step]
In the step (b), the milk component-containing material, the antioxidant, the fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step, and other components blended as necessary are mixed, It is a process of obtaining a beverage.
The order of mixing in the step (b) is not particularly limited, and the milk component-containing material, the antioxidant and the fish oil may be mixed at the same time, or two or three or more selected from the above components may be mixed. After mixing, the remainder of the ingredients may be added. In addition, when two or more milk component-containing materials are used, after mixing one kind of milk component-containing material (for example, reduced skim milk), an antioxidant, and fish oil, the mixture is stirred with a homomixer, and then the milk component is contained. The rest of the product (eg cream) may be added.
The liquid temperature during mixing (for example, skim milk powder prepared by dissolving skim milk powder in water) is preferably 30 to 80 ° C., more preferably 40 to 40 ° C. from the viewpoint of improving the solubility of each component. 70 ° C., more preferably 45 to 65 ° C.
After mixing in the step (b), it is preferable to hold the obtained milk beverage at a predetermined liquid temperature for a predetermined time in order to increase the uniformity of the components in the liquid.
In this case, the liquid temperature is preferably 35 to 70 ° C., more preferably 40 to 65 ° C., and further preferably 45 to 60 ° C.
In this case, the holding time is preferably 30 minutes to 5 hours, more preferably 1 to 4 hours, and further preferably 1.5 to 3 hours.
工程（ｂ）は、乳成分含有物と、抗酸化剤と、不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油と、必要に応じて配合される他の成分を混合して、乳飲料を得る工程である。
工程（ｂ）における混合の順序は、特に限定されず、乳成分含有物と抗酸化剤と魚油を同時に混合してもよいし、前記の各成分の中から選ばれる２種又は３種以上を混合した後、成分の残りを加えてもよい。また、乳成分含有物を２種以上で用いる場合、乳成分含有物の１種（例えば、還元脱脂乳）と抗酸化剤と魚油を混合した後、ホモミキサーで撹拌し、次いで、乳成分含有物の残り（例えば、クリーム）を加えてもよい。
混合時の液状物（例えば、脱脂粉乳を水に溶解させてなる脱脂粉乳液）の液温は、各成分の溶解性の向上等の観点から、好ましくは３０～８０℃、より好ましくは４０～７０℃、さらに好ましくは４５～６５℃である。
工程（ｂ）における混合の後、液体中の成分の均一性を高めるために、その得られた乳飲料を所定の液温で所定の時間、保持することが好ましい。
この場合の液温は、好ましくは３５～７０℃、より好ましくは４０～６５℃、さらに好ましくは４５～６０℃である。
また、この場合の保持時間は、好ましくは３０分間～５時間、より好ましくは１～４時間、さらに好ましくは１．５～３時間である。 [Step (b): Mixing step]
In the step (b), the milk component-containing material, the antioxidant, the fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step, and other components blended as necessary are mixed, It is a process of obtaining a beverage.
The order of mixing in the step (b) is not particularly limited, and the milk component-containing material, the antioxidant and the fish oil may be mixed at the same time, or two or three or more selected from the above components may be mixed. After mixing, the remainder of the ingredients may be added. In addition, when two or more milk component-containing materials are used, after mixing one kind of milk component-containing material (for example, reduced skim milk), an antioxidant, and fish oil, the mixture is stirred with a homomixer, and then the milk component is contained. The rest of the product (eg cream) may be added.
The liquid temperature during mixing (for example, skim milk powder prepared by dissolving skim milk powder in water) is preferably 30 to 80 ° C., more preferably 40 to 40 ° C. from the viewpoint of improving the solubility of each component. 70 ° C., more preferably 45 to 65 ° C.
After mixing in the step (b), it is preferable to hold the obtained milk beverage at a predetermined liquid temperature for a predetermined time in order to increase the uniformity of the components in the liquid.
In this case, the liquid temperature is preferably 35 to 70 ° C., more preferably 40 to 65 ° C., and further preferably 45 to 60 ° C.
In this case, the holding time is preferably 30 minutes to 5 hours, more preferably 1 to 4 hours, and further preferably 1.5 to 3 hours.
［工程（ｃ）：均質化処理工程］
工程（ｃ）は、工程（ｂ）（混合工程）で得られた乳飲料を均質化処理する工程である。
均質化処理は、例えば、均質機などを用いて、乳飲料中の脂肪の浮上が起こりにくい均質化の圧力で行うことができる。
均質化処理の時、乳飲料の液温は、乳飲料が良好に均質化される観点から、好ましくは５０～８０℃、より好ましくは５５～７０℃、さらに好ましくは５５～７０℃である。
均質化処理の後、乳飲料の液温は、適当（例えば、１０℃以下）に低減され、乳飲料は冷却されてから、必要に応じて容器に充填される。 [Step (c): Homogenization treatment step]
Step (c) is a step of homogenizing the milk beverage obtained in step (b) (mixing step).
The homogenization treatment can be performed, for example, using a homogenizer or the like, at a homogenization pressure at which fat in the milk beverage hardly occurs.
At the time of the homogenization treatment, the temperature of the milk beverage is preferably 50 to 80 ° C., more preferably 55 to 70 ° C., and further preferably 55 to 70 ° C. from the viewpoint that the milk beverage is homogenized well.
After the homogenization treatment, the temperature of the milk beverage is appropriately reduced (for example, 10 ° C. or lower), and the milk beverage is cooled and then filled into the container as necessary.
工程（ｃ）は、工程（ｂ）（混合工程）で得られた乳飲料を均質化処理する工程である。
均質化処理は、例えば、均質機などを用いて、乳飲料中の脂肪の浮上が起こりにくい均質化の圧力で行うことができる。
均質化処理の時、乳飲料の液温は、乳飲料が良好に均質化される観点から、好ましくは５０～８０℃、より好ましくは５５～７０℃、さらに好ましくは５５～７０℃である。
均質化処理の後、乳飲料の液温は、適当（例えば、１０℃以下）に低減され、乳飲料は冷却されてから、必要に応じて容器に充填される。 [Step (c): Homogenization treatment step]
Step (c) is a step of homogenizing the milk beverage obtained in step (b) (mixing step).
The homogenization treatment can be performed, for example, using a homogenizer or the like, at a homogenization pressure at which fat in the milk beverage hardly occurs.
At the time of the homogenization treatment, the temperature of the milk beverage is preferably 50 to 80 ° C., more preferably 55 to 70 ° C., and further preferably 55 to 70 ° C. from the viewpoint that the milk beverage is homogenized well.
After the homogenization treatment, the temperature of the milk beverage is appropriately reduced (for example, 10 ° C. or lower), and the milk beverage is cooled and then filled into the container as necessary.
以下、実施例によって、本発明を具体的に説明する。なお、本発明は、以下の実施例に限定されるものではなく、特許請求の範囲に記載された範囲内で種々の実施態様を採ることができる。また、特に断らない限り、以下の「％」、「部」は、各々、重量％、重量部を表すものとする。
Hereinafter, the present invention will be specifically described with reference to examples. In addition, this invention is not limited to a following example, A various embodiment can be taken within the range described in the claim. Unless otherwise specified, the following “%” and “part” represent “% by weight” and “part by weight”, respectively.
［実施例１］
脱脂粉乳：１６．２ｇと、水：３７４ｇを混合した後、そのまま撹拌しながら、６０℃に加温して、脱脂粉乳液を得た。
一方、ドコサヘキサエン酸（商品名：ＤＤオイル、日本水産社製）：１．６ｇを７０℃に加温して撹拌しながら、セサミン：０．０４ｇを添加して溶解させた。この得られたセサミンを含むドコサヘキサエン酸を７０℃で１０分間、保持した後、この７０℃のセサミンを含むドコサヘキサエン酸と、前述の６０℃の脱脂粉乳液と、酵素処理ルチン（商品名：サンメリンＡＯ３０００、三栄源エフ・エフ・アイ社製）：０．４ｇを混合した。
この得られた混合液を、卓上型ホモミキサーを用いて、予備乳化させた後、クリーム（乳脂肪分：４７％、無脂乳固形分：４％）：８．２ｇを添加して撹拌した。この得られたクリームを含む混合液を５０℃で２時間、放置した後、６０℃に加温し、次いで、卓上型ホモゲナイザーを用いて、３０ｂａｒの圧力で均質化処理し、乳飲料を得た。
この乳飲料を１０℃以下に冷却した後、専門パネルの４名が官能評価した。
官能評価は、次の５段階で点数化した。評価結果は、専門パネルの４名による平均値で示した。結果を表１に示す。なお、表１中、抗酸化剤の含有率は、乳飲料に対する割合である。 [Example 1]
After mixing skim milk powder: 16.2 g and water: 374 g, the mixture was heated to 60 ° C. with stirring as it was to obtain skim milk powder.
On the other hand, docosahexaenoic acid (trade name: DD oil, manufactured by Nihon Suisan Co., Ltd.): 1.6 g of sesamin: 0.04 g was added and dissolved while heating and stirring at 70 ° C. The obtained docosahexaenoic acid containing sesamin was held at 70 ° C. for 10 minutes, and then docosahexaenoic acid containing sesamin at 70 ° C., the aforementioned skim milk powder of 60 ° C., and enzyme-treated rutin (trade name: Sanmerin AO3000). , Saneigen FFI Co., Ltd.): 0.4 g was mixed.
The resulting mixture was pre-emulsified using a desktop homomixer, and then cream (milk fat content: 47%, non-fat milk solid content: 4%): 8.2 g was added and stirred. . The resulting mixture containing the cream was allowed to stand at 50 ° C. for 2 hours, then heated to 60 ° C., and then homogenized at a pressure of 30 bar using a desktop homogenizer to obtain a milk beverage. .
After cooling this milk drink to 10 degrees C or less, four persons of the expert panel sensory-evaluated.
Sensory evaluation was scored in the following five stages. The evaluation result was shown as an average value by four professional panelists. The results are shown in Table 1. In Table 1, the content of the antioxidant is a ratio to the milk beverage.
脱脂粉乳：１６．２ｇと、水：３７４ｇを混合した後、そのまま撹拌しながら、６０℃に加温して、脱脂粉乳液を得た。
一方、ドコサヘキサエン酸（商品名：ＤＤオイル、日本水産社製）：１．６ｇを７０℃に加温して撹拌しながら、セサミン：０．０４ｇを添加して溶解させた。この得られたセサミンを含むドコサヘキサエン酸を７０℃で１０分間、保持した後、この７０℃のセサミンを含むドコサヘキサエン酸と、前述の６０℃の脱脂粉乳液と、酵素処理ルチン（商品名：サンメリンＡＯ３０００、三栄源エフ・エフ・アイ社製）：０．４ｇを混合した。
この得られた混合液を、卓上型ホモミキサーを用いて、予備乳化させた後、クリーム（乳脂肪分：４７％、無脂乳固形分：４％）：８．２ｇを添加して撹拌した。この得られたクリームを含む混合液を５０℃で２時間、放置した後、６０℃に加温し、次いで、卓上型ホモゲナイザーを用いて、３０ｂａｒの圧力で均質化処理し、乳飲料を得た。
この乳飲料を１０℃以下に冷却した後、専門パネルの４名が官能評価した。
官能評価は、次の５段階で点数化した。評価結果は、専門パネルの４名による平均値で示した。結果を表１に示す。なお、表１中、抗酸化剤の含有率は、乳飲料に対する割合である。 [Example 1]
After mixing skim milk powder: 16.2 g and water: 374 g, the mixture was heated to 60 ° C. with stirring as it was to obtain skim milk powder.
On the other hand, docosahexaenoic acid (trade name: DD oil, manufactured by Nihon Suisan Co., Ltd.): 1.6 g of sesamin: 0.04 g was added and dissolved while heating and stirring at 70 ° C. The obtained docosahexaenoic acid containing sesamin was held at 70 ° C. for 10 minutes, and then docosahexaenoic acid containing sesamin at 70 ° C., the aforementioned skim milk powder of 60 ° C., and enzyme-treated rutin (trade name: Sanmerin AO3000). , Saneigen FFI Co., Ltd.): 0.4 g was mixed.
The resulting mixture was pre-emulsified using a desktop homomixer, and then cream (milk fat content: 47%, non-fat milk solid content: 4%): 8.2 g was added and stirred. . The resulting mixture containing the cream was allowed to stand at 50 ° C. for 2 hours, then heated to 60 ° C., and then homogenized at a pressure of 30 bar using a desktop homogenizer to obtain a milk beverage. .
After cooling this milk drink to 10 degrees C or less, four persons of the expert panel sensory-evaluated.
Sensory evaluation was scored in the following five stages. The evaluation result was shown as an average value by four professional panelists. The results are shown in Table 1. In Table 1, the content of the antioxidant is a ratio to the milk beverage.
［官能評価の点数］
５； 魚油の特有の臭い（魚臭）がなく、風味の点で問題が全くない。
４； やや魚臭があるが、そのまま飲むことのできる程度の魚臭である。
３； 魚臭があるが、香料等を用いればマスキングが可能な程度の魚臭である。
２； 魚臭が強く、香料等を用いてもマスキングが困難な程度の魚臭である。
１； 魚臭が非常に強く、香料等を添加しても飲むことが困難な程度の魚臭である。 [Sensory evaluation score]
5: There is no characteristic smell of fish oil (fish odor), and there is no problem in terms of flavor.
4; Although there is a slight fishy odor, it is a fishy odor that can be consumed as it is.
3; Although there is a fishy odor, it is a fishy odor that can be masked if a fragrance is used.
2; Fish odor is strong and masking is difficult even if a fragrance is used.
1; Fish odor is very strong and it is difficult to drink even if flavoring is added.
５； 魚油の特有の臭い（魚臭）がなく、風味の点で問題が全くない。
４； やや魚臭があるが、そのまま飲むことのできる程度の魚臭である。
３； 魚臭があるが、香料等を用いればマスキングが可能な程度の魚臭である。
２； 魚臭が強く、香料等を用いてもマスキングが困難な程度の魚臭である。
１； 魚臭が非常に強く、香料等を添加しても飲むことが困難な程度の魚臭である。 [Sensory evaluation score]
5: There is no characteristic smell of fish oil (fish odor), and there is no problem in terms of flavor.
4; Although there is a slight fishy odor, it is a fishy odor that can be consumed as it is.
3; Although there is a fishy odor, it is a fishy odor that can be masked if a fragrance is used.
2; Fish odor is strong and masking is difficult even if a fragrance is used.
1; Fish odor is very strong and it is difficult to drink even if flavoring is added.
［実施例２］
セサミンを含むドコサヘキサエン酸の保持時間を１０分間から１２０分間に変えた以外は、実施例１と同様にして実験した。
［実施例３］
酵素処理ルチンの配合量を０．４ｇから０．２ｇに変えた以外は、実施例１と同様にして実験した。
［実施例４］
酵素処理ルチンの配合量を０．４ｇから０．８ｇに変えた以外は、実施例１と同様にして実験した。
［実施例５］
酵素処理ルチンを０．４ｇで配合したことに代えて、メタリン酸ナトリウムを０．００４ｇで配合した以外は、実施例１と同様にして実験した。
［実施例６］
酵素処理ルチンを０．４ｇで配合したことに代えて、メタリン酸ナトリウムを０．００４ｇ及びクロロゲン酸（商品名：カフェノールＰ１００、富士化学工業社製）を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［実施例７］
セサミンを配合しない以外は、実施例１と同様にして実験した。 [Example 2]
The experiment was conducted in the same manner as in Example 1 except that the retention time of docosahexaenoic acid containing sesamin was changed from 10 minutes to 120 minutes.
[Example 3]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.2 g.
[Example 4]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.8 g.
[Example 5]
The experiment was conducted in the same manner as in Example 1 except that 0.004 g of sodium metaphosphate was added instead of 0.4 g of enzyme-treated rutin.
[Example 6]
Implemented except that 0.004 g of sodium metaphosphate and 0.004 g of chlorogenic acid (trade name: Kaphenol P100, manufactured by Fuji Chemical Industry Co., Ltd.) were mixed in place of 0.4 g of enzyme-treated rutin. The experiment was conducted in the same manner as in Example 1.
[Example 7]
An experiment was conducted in the same manner as in Example 1 except that sesamin was not blended.
セサミンを含むドコサヘキサエン酸の保持時間を１０分間から１２０分間に変えた以外は、実施例１と同様にして実験した。
［実施例３］
酵素処理ルチンの配合量を０．４ｇから０．２ｇに変えた以外は、実施例１と同様にして実験した。
［実施例４］
酵素処理ルチンの配合量を０．４ｇから０．８ｇに変えた以外は、実施例１と同様にして実験した。
［実施例５］
酵素処理ルチンを０．４ｇで配合したことに代えて、メタリン酸ナトリウムを０．００４ｇで配合した以外は、実施例１と同様にして実験した。
［実施例６］
酵素処理ルチンを０．４ｇで配合したことに代えて、メタリン酸ナトリウムを０．００４ｇ及びクロロゲン酸（商品名：カフェノールＰ１００、富士化学工業社製）を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［実施例７］
セサミンを配合しない以外は、実施例１と同様にして実験した。 [Example 2]
The experiment was conducted in the same manner as in Example 1 except that the retention time of docosahexaenoic acid containing sesamin was changed from 10 minutes to 120 minutes.
[Example 3]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.2 g.
[Example 4]
The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.8 g.
[Example 5]
The experiment was conducted in the same manner as in Example 1 except that 0.004 g of sodium metaphosphate was added instead of 0.4 g of enzyme-treated rutin.
[Example 6]
Implemented except that 0.004 g of sodium metaphosphate and 0.004 g of chlorogenic acid (trade name: Kaphenol P100, manufactured by Fuji Chemical Industry Co., Ltd.) were mixed in place of 0.4 g of enzyme-treated rutin. The experiment was conducted in the same manner as in Example 1.
[Example 7]
An experiment was conducted in the same manner as in Example 1 except that sesamin was not blended.
［比較例１］
酵素処理ルチンを配合しない以外は、実施例１と同様にして実験した。
［比較例２］
酵素処理ルチンを０．４ｇで配合したことに代えて、クロロゲン酸を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［比較例３］
酵素処理ルチンを０．４ｇで配合したことに代えて、クロロゲン酸を０．２ｇで配合した以外は、実施例１と同様にして実験した。
［比較例４］
酵素処理ルチンを０．４ｇで配合したことに代えて、ヤマモモ抽出物（商品名：サンメリンＹ－ＡＦ、製造元：三栄源エフ・エフ・アイ社）を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［比較例５］
酵素処理ルチンを０．４ｇで配合したことに代えて、トコフェロール（商品名：理研ＥＣ－１００Ｖ、理研ビタミン社製）を１．２ｇで配合した以外は、実施例１と同様にして実験した。
［比較例６］
酵素処理ルチンを０．４ｇで配合したことに代えて、トコフェロールとヤマモモ抽出物の混合物（商品名：サンメリンＹＵ－８６３０、三栄源エフ・エフ・アイ社製）を０．４ｇで配合した以外は、実施例１と同様にして実験した。 [Comparative Example 1]
An experiment was conducted in the same manner as in Example 1 except that no enzyme-treated rutin was added.
[Comparative Example 2]
The experiment was conducted in the same manner as in Example 1 except that 0.04 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 3]
The experiment was conducted in the same manner as in Example 1 except that 0.2 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 4]
Except that the enzyme-treated rutin was blended at 0.4 g, a bayberry extract (trade name: Sanmerin Y-AF, manufacturer: Saneigen FFI Co., Ltd.) was blended at 0.04 g. The experiment was conducted in the same manner as in 1.
[Comparative Example 5]
Experiments were conducted in the same manner as in Example 1 except that 1.2 g of tocopherol (trade name: Riken EC-100V, manufactured by Riken Vitamin Co., Ltd.) was used instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 6]
Instead of blending enzyme-treated rutin at 0.4 g, a mixture of tocopherol and bayberry extract (trade name: Sanmerin YU-8630, manufactured by San-Ei Gen FFI Co., Ltd.) was blended at 0.4 g. The experiment was conducted in the same manner as in Example 1.
酵素処理ルチンを配合しない以外は、実施例１と同様にして実験した。
［比較例２］
酵素処理ルチンを０．４ｇで配合したことに代えて、クロロゲン酸を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［比較例３］
酵素処理ルチンを０．４ｇで配合したことに代えて、クロロゲン酸を０．２ｇで配合した以外は、実施例１と同様にして実験した。
［比較例４］
酵素処理ルチンを０．４ｇで配合したことに代えて、ヤマモモ抽出物（商品名：サンメリンＹ－ＡＦ、製造元：三栄源エフ・エフ・アイ社）を０．０４ｇで配合した以外は、実施例１と同様にして実験した。
［比較例５］
酵素処理ルチンを０．４ｇで配合したことに代えて、トコフェロール（商品名：理研ＥＣ－１００Ｖ、理研ビタミン社製）を１．２ｇで配合した以外は、実施例１と同様にして実験した。
［比較例６］
酵素処理ルチンを０．４ｇで配合したことに代えて、トコフェロールとヤマモモ抽出物の混合物（商品名：サンメリンＹＵ－８６３０、三栄源エフ・エフ・アイ社製）を０．４ｇで配合した以外は、実施例１と同様にして実験した。 [Comparative Example 1]
An experiment was conducted in the same manner as in Example 1 except that no enzyme-treated rutin was added.
[Comparative Example 2]
The experiment was conducted in the same manner as in Example 1 except that 0.04 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 3]
The experiment was conducted in the same manner as in Example 1 except that 0.2 g of chlorogenic acid was added instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 4]
Except that the enzyme-treated rutin was blended at 0.4 g, a bayberry extract (trade name: Sanmerin Y-AF, manufacturer: Saneigen FFI Co., Ltd.) was blended at 0.04 g. The experiment was conducted in the same manner as in 1.
[Comparative Example 5]
Experiments were conducted in the same manner as in Example 1 except that 1.2 g of tocopherol (trade name: Riken EC-100V, manufactured by Riken Vitamin Co., Ltd.) was used instead of 0.4 g of enzyme-treated rutin.
[Comparative Example 6]
Instead of blending enzyme-treated rutin at 0.4 g, a mixture of tocopherol and bayberry extract (trade name: Sanmerin YU-8630, manufactured by San-Ei Gen FFI Co., Ltd.) was blended at 0.4 g. The experiment was conducted in the same manner as in Example 1.
表１から、抗酸化剤として、酵素処理ルチン又はメタリン酸ナトリウムを用いた場合（実施例１～７）には、他の抗酸化剤を用いた場合（比較例１～６）に比べて、魚油の特有の臭いが少なく、乳飲料として好適な風味を有することがわかる。特に、酵素処理ルチンを用いた場合（実施例１～４、７）には、他の抗酸化剤を併用しなくても、魚油の特有の臭いが少ないことがわかる。また、魚油にセサミンを溶解させた後、他の成分と混合するまでの放置時間が短い場合（実施例１）には、放置時間が長い場合（実施例２）に比べて、魚油の特有の臭いが少ないことがわかる。
From Table 1, when the enzyme-treated rutin or sodium metaphosphate was used as the antioxidant (Examples 1 to 7), compared to the case of using other antioxidants (Comparative Examples 1 to 6), It can be seen that fish oil has a peculiar smell and has a flavor suitable as a milk beverage. In particular, when enzyme-treated rutin is used (Examples 1 to 4, 7), it can be seen that the characteristic odor of fish oil is small without using other antioxidants in combination. In addition, when sesamin is dissolved in fish oil and the time for standing until mixing with other components is short (Example 1), compared to the case where the standing time is long (Example 2), the characteristic of fish oil It turns out that there is little smell.
Claims (11)
- 魚油及び抗酸化剤を含む乳飲料であって、上記抗酸化剤が、酵素処理ルチン及び／又はメタリン酸塩を含むことを特徴とする乳飲料。 Milk drink containing fish oil and antioxidant, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
- 上記魚油が、ドコサヘキサエン酸、エイコサペンタエン酸、及びドコサペンタエン酸からなる群より選ばれる１種以上を含む請求項１に記載の乳飲料。 The milk drink according to claim 1, wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
- 不溶性オクタン類を含む請求項１又は２に記載の乳飲料。 The milk drink of Claim 1 or 2 containing insoluble octanes.
- 上記不溶性オクタン類がリグナン類である請求項３に記載の乳飲料。 The milk beverage according to claim 3, wherein the insoluble octanes are lignans.
- 上記リグナン類がセサミン及び／又はエピセサミンを含む請求項４に記載の乳飲料。 The milk beverage according to claim 4, wherein the lignans contain sesamin and / or episesamin.
- 上記魚油１００重量部当たりの上記不溶性オクタン類の配合量が０．１～１０重量部である請求項３～５のいずれか１項に記載の乳飲料。 The milk beverage according to any one of claims 3 to 5, wherein the amount of the insoluble octanes per 100 parts by weight of the fish oil is 0.1 to 10 parts by weight.
- 上記乳飲料中の上記魚油の含有率が０．０１～２重量％である請求項１～６のいずれか１項に記載の乳飲料。 The milk beverage according to any one of claims 1 to 6, wherein the content of the fish oil in the milk beverage is 0.01 to 2% by weight.
- 上記抗酸化剤が酵素処理ルチンを含み、かつ、上記乳飲料中の酵素処理ルチンの含有率が０．０１～０．３重量％である請求項１～７のいずれか１項に記載の乳飲料。 The milk according to any one of claims 1 to 7, wherein the antioxidant comprises enzyme-treated rutin, and the content of the enzyme-treated rutin in the milk beverage is 0.01 to 0.3% by weight. Beverages.
- 請求項３～６のいずれか１項に記載の乳飲料を製造するための方法であって、
上記魚油に上記不溶性オクタン類を溶解させて、不溶性オクタン類を含む魚油を得る不溶性オクタン類溶解工程と、
乳成分含有物と、上記抗酸化剤と、上記不溶性オクタン類溶解工程で得られた不溶性オクタン類を含む魚油を混合して、上記乳飲料を得る混合工程と、
を含むことを特徴とする乳飲料の製造方法。 A method for producing a milk beverage according to any one of claims 3-6,
Dissolving the insoluble octanes in the fish oil to obtain a fish oil containing the insoluble octanes;
Mixing a milk component-containing material, the antioxidant, and a fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step to obtain the milk beverage,
The manufacturing method of the milk drink characterized by including. - 上記不溶性オクタン類溶解工程において、上記不溶性オクタン類を溶解させた後の魚油を、上記混合工程の前に、放置しない、または、４０～１００℃の液温下で３０分間以下の時間、放置する請求項９に記載の乳飲料の製造方法。 In the insoluble octanes dissolving step, the fish oil after dissolving the insoluble octanes is not left before the mixing step, or is left at a liquid temperature of 40 to 100 ° C. for 30 minutes or less. The manufacturing method of the milk drink of Claim 9.
- 上記混合工程の後、上記乳飲料を均質化処理する均質化処理工程を含む請求項９又は１０に記載の乳飲料の製造方法。 The manufacturing method of the milk drink of Claim 9 or 10 including the homogenization process process of homogenizing the said milk drink after the said mixing process.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013514267A JP5312712B1 (en) | 2012-02-15 | 2013-02-14 | Milk beverage and method for producing the same |
| CN201380004238.5A CN103987267B (en) | 2012-02-15 | 2013-02-14 | Milk beverage and its manufacture method |
| SG11201404737PA SG11201404737PA (en) | 2012-02-15 | 2013-02-14 | Dairy beverage and method for producing same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-030494 | 2012-02-15 | ||
| JP2012030494 | 2012-02-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013122122A1 true WO2013122122A1 (en) | 2013-08-22 |
Family
ID=48984231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2013/053467 WO2013122122A1 (en) | 2012-02-15 | 2013-02-14 | Dairy beverage and method for producing same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5312712B1 (en) |
| CN (1) | CN103987267B (en) |
| SG (1) | SG11201404737PA (en) |
| WO (1) | WO2013122122A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015093484A1 (en) * | 2013-12-16 | 2015-06-25 | サントリーホールディングス株式会社 | Composition having high sesamin content |
| JPWO2015146147A1 (en) * | 2014-03-24 | 2017-04-13 | 株式会社明治 | Fermented milk containing collagen and method for producing the same |
| WO2018173419A1 (en) * | 2017-03-21 | 2018-09-27 | 不二製油グループ本社株式会社 | Highly polyunsaturated fatty acid-containing chocolate-like food product wherein generation of off-flavor is suppressed |
| WO2022039222A1 (en) * | 2020-08-20 | 2022-02-24 | 株式会社明治 | Dha-containing milk beverage and method for manufacturing same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433327B (en) * | 2015-12-01 | 2019-11-08 | 西北大学 | A kind of anti-oxidant cream of Bee Pollen and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07305088A (en) * | 1994-05-13 | 1995-11-21 | Nippon Oil & Fats Co Ltd | Powdery oil and fat composition |
| JPH08154576A (en) * | 1994-12-08 | 1996-06-18 | Nippon Oil & Fats Co Ltd | Oil and fat emulsified composition containing highly unsaturated fatty acid |
| WO2004048497A1 (en) * | 2002-11-22 | 2004-06-10 | Nippon Suisan Kaisha, Ltd. | External composition containing highly unsaturated fatty acid or its salt or ester |
| JP2004267153A (en) * | 2003-03-11 | 2004-09-30 | Kao Corp | Emulsion drink packed in vessel |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100063142A1 (en) * | 2006-10-04 | 2010-03-11 | Toshihiro Nishiumi | o/w/o EMULSION CONTAINING LIGNAN COMPOUNDS AND COMPOSITION CONTAINING THE SAME |
-
2013
- 2013-02-14 WO PCT/JP2013/053467 patent/WO2013122122A1/en active Application Filing
- 2013-02-14 CN CN201380004238.5A patent/CN103987267B/en active Active
- 2013-02-14 JP JP2013514267A patent/JP5312712B1/en active Active
- 2013-02-14 SG SG11201404737PA patent/SG11201404737PA/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07305088A (en) * | 1994-05-13 | 1995-11-21 | Nippon Oil & Fats Co Ltd | Powdery oil and fat composition |
| JPH08154576A (en) * | 1994-12-08 | 1996-06-18 | Nippon Oil & Fats Co Ltd | Oil and fat emulsified composition containing highly unsaturated fatty acid |
| WO2004048497A1 (en) * | 2002-11-22 | 2004-06-10 | Nippon Suisan Kaisha, Ltd. | External composition containing highly unsaturated fatty acid or its salt or ester |
| JP2004267153A (en) * | 2003-03-11 | 2004-09-30 | Kao Corp | Emulsion drink packed in vessel |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015093484A1 (en) * | 2013-12-16 | 2015-06-25 | サントリーホールディングス株式会社 | Composition having high sesamin content |
| CN105828623A (en) * | 2013-12-16 | 2016-08-03 | 三得利控股株式会社 | Composition Having High Sesamin Content |
| JPWO2015093484A1 (en) * | 2013-12-16 | 2017-03-16 | サントリーホールディングス株式会社 | Sesamin high content composition |
| US10159740B2 (en) | 2013-12-16 | 2018-12-25 | Suntory Holdings Limited | Compositions with high content of sesamin class compounds |
| JPWO2015146147A1 (en) * | 2014-03-24 | 2017-04-13 | 株式会社明治 | Fermented milk containing collagen and method for producing the same |
| WO2018173419A1 (en) * | 2017-03-21 | 2018-09-27 | 不二製油グループ本社株式会社 | Highly polyunsaturated fatty acid-containing chocolate-like food product wherein generation of off-flavor is suppressed |
| WO2022039222A1 (en) * | 2020-08-20 | 2022-02-24 | 株式会社明治 | Dha-containing milk beverage and method for manufacturing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2013122122A1 (en) | 2015-05-18 |
| SG11201404737PA (en) | 2014-10-30 |
| CN103987267A (en) | 2014-08-13 |
| JP5312712B1 (en) | 2013-10-09 |
| CN103987267B (en) | 2017-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2694054C (en) | Omega-3 fatty acid fortified composition | |
| JP3941073B2 (en) | Oil and fat composition and food containing the same | |
| JP5312712B1 (en) | Milk beverage and method for producing the same | |
| JP6715930B2 (en) | Gel-like food composition and food using the same | |
| WO2009111516A2 (en) | Stabilization of omega-3 fatty acids in oil-water emulsions | |
| JP6922922B2 (en) | Premix for preparing emulsified composition and composition using it | |
| JP3534881B2 (en) | Emulsion composition | |
| JP3596059B2 (en) | Fatty oil emulsified composition containing highly unsaturated fatty acids | |
| JP3554647B2 (en) | Oil composition | |
| JPH06169735A (en) | Nutritious drink composition | |
| RU2518111C1 (en) | "nut" spread production method | |
| JP7106829B2 (en) | mouse coating sensitivity enhancer | |
| JP4457553B2 (en) | Confectionery fats and oils, production method thereof, and confectionery fats and oils products using the same | |
| JP3597478B2 (en) | Tocopherol preparation with suppressed flavor deterioration and food and beverage containing the same | |
| JPH03297364A (en) | Powdery composition for preventing thrombosis | |
| JP7330581B1 (en) | Soft capsule manufacturing method | |
| TWI777036B (en) | Food, method for producing the same, and method for suppressing generation of odor over time in food | |
| JP2006094801A (en) | Oil-in-water emulsified product containing nonfat milk solid | |
| JP6733837B2 (en) | Soymilk drink containing highly unsaturated fatty acids | |
| JPH07274823A (en) | Antioxidizing emulsion, beverage or food containing the same, and method for producing the same | |
| JP2009225724A (en) | Composition containing arachidonic acid | |
| JP2018038293A (en) | Emulsion composition of higher unsaturated fatty acid-containing oil and fat | |
| JPH09154484A (en) | Stable oil and fat, their production and beverage or food compounded with the same | |
| KR20000029288A (en) | Lipid composition | |
| KR20010035040A (en) | Oil mixture with egg yolk lipid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ENP | Entry into the national phase |
Ref document number: 2013514267 Country of ref document: JP Kind code of ref document: A |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 13749544 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 13749544 Country of ref document: EP Kind code of ref document: A1 |