WO2015097935A1 - Boisson conditionnée à base de thé noir contenant du lait - Google Patents

Boisson conditionnée à base de thé noir contenant du lait Download PDF

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Publication number
WO2015097935A1
WO2015097935A1 PCT/JP2014/004001 JP2014004001W WO2015097935A1 WO 2015097935 A1 WO2015097935 A1 WO 2015097935A1 JP 2014004001 W JP2014004001 W JP 2014004001W WO 2015097935 A1 WO2015097935 A1 WO 2015097935A1
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WO
WIPO (PCT)
Prior art keywords
milk
flavor
tea beverage
tea
long
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Application number
PCT/JP2014/004001
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English (en)
Japanese (ja)
Inventor
深保子 鈴木
真希 岡田
Original Assignee
キリンビバレッジ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Publication of WO2015097935A1 publication Critical patent/WO2015097935A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules

Definitions

  • the present invention relates to a tea beverage containing a bottled milk that prevents the generation of off-flavor caused by long-term storage of a tea beverage containing a packaged milk, and retains a flavor for long-term storage, and a method for producing the same. More specifically, the generation of odors such as lactic acid odor, acidity and off-flavor caused by long-term storage of tea beverages containing packed milk is prevented by adding a specific amount of indigestible dextrin, and long-term storage It is related with providing the tea beverage with a packaged milk with which the flavor was hold
  • milk tea beverages are one beverage form of milk beverages.
  • milk fat and milk proteins contained in milk are easily oxidized by heat and light, and when oxidized, strong acid odor and the like are strong.
  • off-flavors are formed. Therefore, it is difficult to avoid oxidation of these milk components in the process of production, distribution, and storage in the packaged beverages containing milk components such as milk fat and milk protein.
  • the generation of odor is a problem.
  • JP 2004-248555 A discloses a method for masking the acid flavor of a fermented milk beverage by adding calcium salt or trehalose to improve the characteristic flavor deterioration that occurs in the fermented milk beverage.
  • Japanese Patent Application Laid-Open No. 2008-86216 discloses a method of containing tocopherol and rutin in a milk beverage in order to suppress the deterioration of milk components under the conditions of heating or exposure to light in the milk beverage.
  • No. 512798 discloses a method of preventing oxidative odor such as acid odor in milk beverages by adding a catechin-containing component to the milk beverage to prevent the photooxidation of milk fat and thereby suppressing the rancidity of milk fat. Has been.
  • JP-A-2006-204148 discloses a method for reducing odor components peculiar to milk such as 2-methylbutanol and furfural by steaming a liquid containing a milk component when producing a food or drink containing the milk component.
  • Japanese Patent Application Laid-Open No. 2011-142836 discloses a method for suppressing deterioration of flavor due to severe conditions in the production of milk or a packaged beverage containing milk, heat sterilization, long-term storage, warm storage, and distribution sales.
  • a method is disclosed in which a deteriorated substance is generated and removed in advance by a process of generating a deteriorated substance in milk used as a raw material and a process of removing the generated deteriorated substance.
  • JP 2013-215130 A discloses a method for improving the flavor of food and drink, for example, improving off-flavor such as milk tea by adding a sugar alcohol extract of cinnamon.
  • indigestible dextrin is known as a component used as an additive in the production of food and drink.
  • Indigestible dextrin is a non-digestible dextrin and is used as a dietary fiber material added to foods and the like.
  • Indigestible dextrin is a dietary fiber material produced by decomposing roasted dextrin with an amylase or other starch-degrading enzyme, has various physiological activities, and has various health functionalities in foods and drinks. Used as a component to be imparted.
  • the physiologically active actions include intestinal regulating action (Japanese Patent Publication No. 07-028694), obesity, prevention of glucose intolerance (Japanese Patent Laid-Open No.
  • Japanese Patent Publication No. 07-028693 Gazette
  • serum lipid component lowering action Japanese Patent Publication No. 07-028695
  • hypertension lowering action Japanese Patent Publication No. 07-045521
  • blood glucose elevation inhibiting action Japanese Patent Laid-Open No. 2007-246542
  • blood alcohol concentration An increase suppressing action (Japanese Patent Laid-Open No. 2013-124243) is known.
  • a method for improving the nutrition and taste of a beverage by adding indigestible dextrin during the production of the beverage is disclosed.
  • a dietary fiber is added to give a rich taste in a tasteful beverage such as coffee or tea using a high-intensity sweetener to keep calories low.
  • Japanese Patent Application Publication No. 2008-529547 discloses a low-energy non-fat milk beverage having a high calcium content and a soluble fiber for energy control, for the purpose of slowing digestion and sustaining satisfaction for a long time.
  • JP-A-2012-19764 discloses a health functional beverage that suppresses the peculiar unpleasant odor and taste of collagen to which indigestible dextrin and collagen are added in tea beverages and other beverages, It is disclosed.
  • indigestible dextrin As described above, a method of adding indigestible dextrin has been disclosed for the purpose of improving beverage nutrition and taste in the production of beverages.
  • the tea beverage containing milk is produced by mixing milk and black tea ingredients.
  • indigestible dextrin there is no disclosure of adding indigestible dextrin.
  • An object of the present invention is to provide a tea beverage containing a bottled milk that prevents the generation of off-flavor caused by long-term storage of a tea beverage containing a packaged milk, and that retains the flavor for long-term storage, and a method for producing the same.
  • containerized milk that effectively prevents the occurrence of off-flavors such as lactic acid deodorization, acidity and off-flavor caused by long-term storage of tea beverages containing packaged milk, and maintains flavor for long-term storage It is in providing a black tea drink and its manufacturing method.
  • the present inventors have prevented the occurrence of off-flavours such as lactic acid deodorization, sourness and off-flavor caused by long-term storage of tea beverages containing packaged milk, and flavor for long-term storage.
  • off-flavours such as lactic acid deodorization, sourness and off-flavor caused by long-term storage of tea beverages containing packaged milk
  • flavor for long-term storage In the intensive study on the method of producing the tea beverage containing the container-packed milk, the tea with the container milk is added by adding a specific amount of indigestible dextrin in the production of the tea beverage containing the container milk.
  • the inventors have found that it is possible to effectively prevent the occurrence of off-flavors such as lactic acid deodorization, sourness and off-flavor caused by long-term storage of beverages, and have completed the present invention.
  • the present invention is a tea containing milk, in which 0.6% by weight or more of indigestible dextrin is added to the total amount of the beverage, and prevents the generation of off-flavor caused by long-term storage. Consists of a tea beverage containing packed milk.
  • milk tea beverages containing milk components and black tea components it can be regarded as a odor-like taste, especially dairy fermentation, which occurs when milk components and black tea components are mixed during long-term storage, etc. Occurrence of lactic acid odor, sourness and off-flavor has occurred, and the cause of the occurrence has not been completely elucidated, but has been a problem due to long-term storage of the milk tea beverage.
  • the production of the tea beverage containing the packaged milk effectively prevents the generation of the off-flavor by the simple means of adding a specific amount of indigestible dextrin, and preserves for a long time.
  • the indigestible dextrin in the milk tea beverage is added in an amount of 0.6% by weight or more with respect to the total amount of the beverage. A range of 0.6 to 3.3% by weight is preferable.
  • various milks can be used as the milk raw material. By reducing the fat content of the milk component, it is possible to increase the effect of preventing the off-flavour generation of the tea beverage containing the packaged milk.
  • a skim milk powder can be mentioned as a particularly preferable milk raw material in which the fat content in such a case is reduced.
  • the use of sugar as a sweetening component in the milk tea beverage is reduced or not used, so that the odor of the tea beverage with a packaged milk is reduced.
  • the effect of preventing the occurrence of taste can be increased.
  • the sweetening component in the milk tea beverage is preferably a high-intensity sweetener.
  • the present invention is characterized by adding 0.6% by weight or more of an indigestible dextrin to a raw material for producing a tea beverage with milk in the production of a tea beverage with a packaged milk. It includes an invention of a method for producing a tea beverage containing a packaged milk that retains a flavor with respect to storage.
  • the particularly preferred addition amount of the indigestible dextrin is such that the addition amount of the indigestible dextrin relative to the total amount of the beverage is in the range of 0.6 to 3.3% by weight.
  • in the present invention (1) In tea beverages with milk, 0.6% by weight or more of indigestible dextrin is added to the total amount of the beverage, thereby preventing the generation of off-flavours caused by long-term storage.
  • the amount of tea beverage containing a packaged milk that retains its flavor for long-term storage and (2) the amount of indigestible dextrin added to the total amount of the beverage is 0.6 to 3.3% by weight (1) characterized in that the fat content of the milk component in the tea beverage containing the packaged milk and (3) the milk tea beverage containing milk is reduced.
  • the above-mentioned (1) or (2) is a tea beverage containing a packaged milk that retains its flavor with respect to long-term storage as described in (1) or (4) a reduction in the fat content of milk components in a milk tea beverage.
  • the above which is used (3)
  • the above (characterized in that the use of saccharides is reduced or not used as a sweetening ingredient in a container-filled milk tea beverage that retains its flavor with respect to long-term storage as described in (3)
  • the present invention is characterized in that, in the production of (7) a tea beverage containing a packaged milk, 0.6% by weight or more of an indigestible dextrin is added to the milk tea beverage production raw material with respect to the total amount of the beverage.
  • the method for producing a tea beverage containing packaged milk that retains flavor for long-term storage according to any one of the above (1) to (6), and (8) the amount of indigestible dextrin added to the total amount of beverage 0.6 to 3.3% by weight, characterized in that the method for producing a tea beverage containing a packaged milk having a flavor maintained for long-term storage as described in (7) above.
  • the present invention provides a tea beverage containing container milk that prevents the generation of off-flavor caused by long-term storage of a tea beverage containing packaged milk, and that maintains the flavor for long-term storage, and a method for producing the same.
  • containerized milk that effectively prevents the occurrence of off-flavors such as lactic acid deodorization, acidity and off-flavor caused by long-term storage of tea beverages containing packaged milk, and maintains flavor for long-term storage
  • a black tea beverage and a method for producing the same are provided.
  • the present invention relates to milky tea beverages, such as lactic acid odor, sourness and off-flavor generated by long-term storage, characterized in that 0.6% by weight or more of indigestible dextrin is added to the total amount of beverage. Furthermore, it consists of a tea beverage containing a packaged milk that retains its flavor with respect to long-term storage while preventing the generation of off-flavors, and a method for producing the same.
  • ⁇ Tea drink with container milk of the present invention The tea beverage containing the packaged milk of the present invention with improved lactic acid odor, acidity and off-flavor generated by long-term storage, except that it contains indigestible dextrin of 0.6% by weight or more based on the total amount of beverage.
  • black tea raw material, other additives, and the tea beverage containing the packaged milk there is no particular difference from the ordinary tea beverage containing the packaged milk.
  • “Long term” in “long term storage” means, for example, a period of 3 days or more, preferably 1 week or more, more preferably 3 weeks or more, and the upper limit of the period is preferably within 1 year. Examples of the storage temperature include normal temperature or a temperature within a range of 1 to 70 ° C. such as 60 ° C.
  • Indigestible dextrin is obtained by hydrolysis of starch by heating and amylase treatment.
  • the indigestible dextrin used in the present invention is not particularly limited, and generally available indigestible dextrin and raw materials containing indigestible dextrin can be used.
  • Indigestible dextrin is commercially available in the form of powder, fine granules, granules and the like, and any form can be used.
  • the amount of indigestible dextrin used in the present invention can be, for example, 0.6% by weight or more based on the total amount of beverage, from the viewpoint of obtaining a more excellent improvement effect on lactic acid deodorant, acidity and off-flavor. , Preferably in the range of 0.6 to 4.7% by weight, more preferably in the range of 0.65 to 4.7% by weight, and in the range of 0.6 to 3.3% by weight. More preferably, it is more preferably in the range of 0.65 to 3.3% by weight, and particularly preferably in the range of 1.1 to 3.3% by weight.
  • the indigestible dextrin content in the beverage is, for example, the dietary fiber analysis method described in April 26, 1999, on the New Ei 13th issue (“About the analysis method of nutritional components and the like in the nutrition labeling standards”). It can be measured by high performance liquid chromatography (enzyme-HPLC method).
  • the tea extraction raw material used for the milk-containing black tea beverage of the present invention is not particularly limited, and conventionally used for the production of black tea beverages such as an extract from black tea leaves and processed products thereof (concentrated liquid extract, powder extract, etc.).
  • the tea extraction raw material currently used can be used. Moreover, it can select freely according to flavor design.
  • the kind of black tea leaf used as a raw material for black tea extract / black tea extract, adjustment of extraction conditions, combined use of plural tea leaves, etc. are not particularly limited, and can be freely selected according to the flavor design.
  • the content of the tea extraction raw material in the milk tea beverage of the present invention is not particularly limited, but a content such that the total amount of polyphenol in 100 mL of beverage is in the range of 30 to 300 mg is preferable.
  • the total amount of polyphenols in milk tea beverages can be measured by the foreign thiocult method (contract analysis to Japan Food Research Center), and the total amount of polyphenols in tea beverages before blending milk ingredients is , Japan Food Analysis Center, “Explanation of the 5th edition Japanese Food Standard Component Analysis Manual”, Central Law, July 2001, p. 252 according to the official method (iron tartrate method) described in 252.
  • milk raw material used for the tea-containing black tea drink of this invention the milk raw material normally used for manufacture of the tea-containing black tea drink can be mentioned, Any 1 type, or 2 or more types of a milk raw material and a milk substitute raw material (Hereinafter also referred to as “milk”).
  • milk raw material include cow milk, processed milk with reduced fat content, various powdered milks and creams, and the above milk substitute raw materials include milk using vegetable oils, animal oils, and proteins for foods. Mention may be made of alternative compositions.
  • Nonfat dry milk can be mentioned as a preferable reduced milk material.
  • Suitable content of the milk raw material contained in the milk tea beverage of the present invention can be 0 to 2% by weight, preferably 0 to 1% by weight in terms of milk fat content. In the range of 0.4 to 6.5% by weight of milk solids, preferably in the range of 0.4 to 3% by weight.
  • a sweetener can be used as a sweetener, which is usually used as a sweetener for a tea beverage containing milk.
  • the sweetener include sugars such as sucrose, glucose, fructose, maltose and lactose (especially monosaccharides and disaccharides), sugar alcohols, and high-intensity sweeteners (non-sugar sweeteners). be able to.
  • milk tea beverage with reduced sugar the total content of sugar relative to the total amount of milk tea beverage with milk is 5 g / 100 mL or less, more preferably 2.5 g / 100 mL or less, and even more preferably 1 g / 100 mL or less. Contains tea drinks.
  • the high-intensity sweetener has a sweetness that is ten to several thousand times higher than that of sucrose when the same amount (weight) as sucrose is included in the mouth, so that a small amount of sweetener gives sufficient sweetness to food. It means the substance that can be.
  • the high-intensity sweetener may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, such as aspartame, acesulfame potassium, saccharin, saccharin sodium, sucralose, stevia extract, stevia powder. , Enzyme-treated stevia, neotame and the like.
  • the high-intensity sweetener may be used as a single component or in combination of two or more. Commercially available high-intensity sweeteners used in the present invention can be obtained.
  • the high-intensity sweetener used in the present invention can also be produced according to a known method.
  • an extract of a plant or the like containing the target high-intensity sweetener for example, stevia extract in the case of stevia
  • Sugar alcohol refers to a chain polyhydric alcohol obtained by reducing a carbonyl group of a saccharide.
  • erythritol, xylitol, sorbitol which are monosaccharide alcohols
  • maltitol lactitol
  • disaccharide alcohols In addition to palatinit and isomaltitol, oligosaccharide alcohols can be used.
  • Sugar alcohol may be used as a single component, or may be used in combination of two or more.
  • the storage tests under heating conditions were performed on the tea beverages containing the packaged milk of Test Examples 1 to 7. That is, two sets of Test Examples 1 to 7 were prepared, and one set was stored at 20 ° C. and the other set was stored at 60 ° C. for 3 weeks.
  • the amount of indigestible dextrin added per 1000 g of tea beverage containing packed milk is preferably 6.5 to 47 g (0.65 to 4.7% by weight), and 11 to 33 g (1.1 to 3). .3% by weight) was more preferred.
  • the storage test was conducted at 20 ° C. and 60 ° C. similarly to the test in the above [(1) Effect of addition of indigestible dextrin on the flavor of the tea beverage containing the packaged milk]. After that, a sensory evaluation test was conducted. However, the following criteria were used as evaluation criteria for the sensory evaluation test.
  • Test Examples 8-12 For each of Test Examples 8-12, the degree of “lactic acid deodorization”, “acidity”, and “off flavor” was evaluated for each of Test Examples 8-12 by comparing the 60 ° C. storage product with the 20 ° C. storage product. .
  • Test Example 9 the grade of “Lactate Deodorized” etc. of Test Example 8; for Test Example 11, the Grade of Test Example 10 “Lactate Deodorized” etc .; for Test Example 13, Test Example 12 “Lactate Deodorized”
  • the degree of “lactic acid deodorization” or the like was evaluated as to which of the evaluation criteria in Table 6 below compared with each control.
  • the present invention provides a tea beverage containing container milk that prevents the generation of off-flavor caused by long-term storage of a tea beverage containing packaged milk, and that maintains the flavor for long-term storage, and a method for producing the same.
  • containerized milk that effectively prevents the occurrence of off-flavors such as lactic acid deodorization, acidity and off-flavor caused by long-term storage of tea beverages containing packaged milk, and maintains flavor for long-term storage
  • a black tea beverage and a method for producing the same are provided.

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  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention aborde le problème de la production d'une boisson conditionnée à base de thé noir contenant du lait, dans laquelle est évitée la production de toute odeur et de tout goût désagréables en raison d'une conservation à long terme et dans laquelle est maintenu un arôme agréable pendant la conservation à long terme, et un procédé de fabrication associé. La présente invention concerne : une boisson conditionnée à base de thé noir contenant du lait, de la dextrine difficilement digestible étant ajoutée à raison d'au moins 0,6 % en poids par rapport à la quantité totale de la boisson de sorte à éviter la production d'une odeur et d'un goût désagréables, telle qu'une rancidité oxydative du lait, une aigreur et un goût altéré, en raison d'une conservation à long terme ; et un procédé de fabrication associé. Selon la présente invention, une boisson conditionnée à base de thé noir contenant du lait, dans laquelle est évitée de manière efficace la production de l'odeur et du goût désagréables et dans laquelle est maintenu un arôme agréable pendant la conservation à long terme, est fournie par un moyen simple consistant à ajouter une quantité spécifique de dextrine difficilement digestible dans le procédé de fabrication de la boisson conditionnée à base de thé noir contenant du lait, tel que décrit ci-dessus.
PCT/JP2014/004001 2013-12-25 2014-07-30 Boisson conditionnée à base de thé noir contenant du lait WO2015097935A1 (fr)

Applications Claiming Priority (2)

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JP2013-267596 2013-12-25
JP2013267596A JP5624666B1 (ja) 2013-12-25 2013-12-25 容器詰乳入り紅茶飲料

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Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6385801B2 (ja) * 2014-11-11 2018-09-05 キリンビバレッジ株式会社 乳及び植物抽出物を含有する容器詰飲料
JP6478608B2 (ja) * 2014-12-12 2019-03-06 アサヒビール株式会社 柑橘類風味ノンアルコール飲料
JP6544850B2 (ja) * 2015-03-31 2019-07-17 キリン株式会社 苦渋味の低減と発生が抑制された容器詰紅茶飲料
JP2016189736A (ja) * 2015-03-31 2016-11-10 キリンビバレッジ株式会社 保存劣化が抑制された容器詰酸性茶飲料
JP6944760B2 (ja) * 2015-11-12 2021-10-06 サッポロビール株式会社 植物エキス含有飲料、植物エキス含有飲料ベース、及び植物エキス含有飲料の呈味改善方法

Citations (4)

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Publication number Priority date Publication date Assignee Title
JPH0383582A (ja) * 1989-08-28 1991-04-09 Nakano Vinegar Co Ltd 新規シクロデキストリン分解酵素，その製造法及び該酵素を生産する微生物
JP2000060427A (ja) * 1998-08-19 2000-02-29 Howaizu:Kk 健康紅茶飲料
JP2007028933A (ja) * 2005-07-25 2007-02-08 Asahi Breweries Ltd 茶飲料及びその抽出方法
JP2008063277A (ja) * 2006-09-07 2008-03-21 Im Press Kk 抗酸化性ダイエット用組成物

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56138122A (en) * 1980-03-31 1981-10-28 Akira Endo Blood sugar level depressing agent
JP2002105093A (ja) * 2000-09-27 2002-04-10 Nippon Paper Industries Co Ltd 新規な糖誘導体、その製法及び用途
JP2007215451A (ja) * 2006-02-15 2007-08-30 Matsutani Chem Ind Ltd 塩類添加乳飲料及び飲料の風味改善方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0383582A (ja) * 1989-08-28 1991-04-09 Nakano Vinegar Co Ltd 新規シクロデキストリン分解酵素，その製造法及び該酵素を生産する微生物
JP2000060427A (ja) * 1998-08-19 2000-02-29 Howaizu:Kk 健康紅茶飲料
JP2007028933A (ja) * 2005-07-25 2007-02-08 Asahi Breweries Ltd 茶飲料及びその抽出方法
JP2008063277A (ja) * 2006-09-07 2008-03-21 Im Press Kk 抗酸化性ダイエット用組成物

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