WO2017078114A1 - Milk beverage and method for production of same - Google Patents

Milk beverage and method for production of same Download PDF

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Publication number
WO2017078114A1
WO2017078114A1 PCT/JP2016/082723 JP2016082723W WO2017078114A1 WO 2017078114 A1 WO2017078114 A1 WO 2017078114A1 JP 2016082723 W JP2016082723 W JP 2016082723W WO 2017078114 A1 WO2017078114 A1 WO 2017078114A1
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WIPO (PCT)
Prior art keywords
milk
beverage
fat
coffee
drink
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PCT/JP2016/082723
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French (fr)
Japanese (ja)
Inventor
久展 野路
史 金子
Original Assignee
株式会社明治
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Priority to JP2017548838A priority Critical patent/JPWO2017078114A1/en
Publication of WO2017078114A1 publication Critical patent/WO2017078114A1/en

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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
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation

Definitions

  • the present invention can impart a rich feeling derived from fat, enhance palatability, and can exhibit this characteristic even if the beverage has a low viscosity, and a method for producing the same About.
  • the present invention relates to a milky beverage having a good flavor, which contains insoluble cellulose, has a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 ⁇ m.
  • Milk drinks and soft drinks with milk can simultaneously enjoy the flavor of milk derived from milk (milk) and the flavor of coffee, tea, matcha, cocoa, fruit juice, etc. with high palatability.
  • milk milk
  • Coffee milk drinks and fruit milk drinks that have become established in the market.
  • the homogenization pressure in the homogenization step is set to 10 MPa or less, whereby the fat and oil contained in the beverage is processed. It is described that the average particle size is 1 ⁇ m to 10 ⁇ m, and thereby, a beverage having a good flavor and stability is manufactured.
  • Patent Document 1 the method described in Patent Document 1 is premised on the use of an emulsifier in order to stabilize fat globules. For this reason, when using the method of patent document 1, the influence on the flavor peculiar to the emulsifier derived from addition of an emulsifier also generate
  • Another method is to increase the viscosity of milk drinks and soft drinks with milk for the purpose of suppressing the rise of milk fat, but it will increase the viscosity excessively, and as a milk drink or soft drink with milk, There is concern about a decrease in palatability.
  • the present inventors have now blended insoluble cellulose into a dairy beverage and applied a shear such as predetermined homogenization, so that the average fat can be obtained while having a low viscosity of 10 cp or less at 10 ° C. It has been found that milk beverages having a sphere diameter of 1 to 10 ⁇ m can be produced.
  • the obtained milk beverage has a large average fat globule diameter of 1 to 10 ⁇ m compared to a general homogenized milk beverage (average fat globule diameter of 1 ⁇ m or less), and has a rich feeling derived from fat. It was also possible to suppress fat levitation during storage while increasing the viscosity.
  • the present invention is based on these findings.
  • the present invention is as follows.
  • [1] A milk beverage containing insoluble cellulose and having an average fat globule diameter of 1 to 10 ⁇ m.
  • [2] The dairy drink according to [1] above, containing 0.05 to 1% by weight of insoluble cellulose.
  • [3] The dairy drink according to the above [1] or [2], wherein the viscosity at 10 ° C. is 20 cp or less.
  • [4] The dairy beverage according to any one of [1] to [3], wherein the viscosity at 10 ° C. is 1 to 20 cp.
  • [5] The dairy beverage according to any one of [1] to [4], wherein the insoluble cellulose is crystalline cellulose.
  • Another aspect of the present invention is characterized by the following matters.
  • [1 ′] A milk beverage containing insoluble cellulose, having a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 ⁇ m.
  • [2 ′] The dairy beverage according to [1 ′] above, containing 0.05 to 1% by weight of insoluble cellulose.
  • [3 ′] The dairy drink according to the above [1 ′] or [2 ′], which has a viscosity at 10 ° C. of 1 to 20 cp.
  • [4 ′] The dairy beverage according to any one of [1 ′] to [3 ′] above, wherein the insoluble cellulose is crystalline cellulose.
  • Another embodiment of the present invention is a dairy beverage containing insoluble cellulose, having a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 ⁇ m.
  • the dairy beverage of the present invention it is possible to provide a milk beverage with high palatability, such as a coffee milk beverage or a fruit milk beverage, which can be enjoyed with a rich feeling while having a low viscosity.
  • a dairy beverage with high palatability such as a coffee milk beverage or a fruit milk beverage
  • the average fat globule diameter of a dairy beverage can be 1 to 10 ⁇ m, it is possible to improve the richness of flavor and flavor release (scent spread) when drinking.
  • the dairy drink of the present invention can be enriched as a whole even if the composition and composition are the same, and the palatability can be further enhanced.
  • the milk beverage of the present invention can provide a stable product as the product can suppress fat levitation even after a predetermined storage period.
  • Milk drink The present invention relates to a milk drink containing insoluble cellulose and having an average fat globule diameter of 1 to 10 ⁇ m as described above.
  • the milk beverage according to the present invention preferably has a low viscosity.
  • low viscosity here means the viscosity which can be said that it is easy to drink as a dairy drink, for example, means the case where the viscosity in 10 degreeC is 20 cp or less so that it may mention later.
  • the dairy drink is not particularly limited as long as it is a drink containing milk, and examples thereof include a dairy drink and a soft drink containing milk.
  • a dairy drink and a soft drink containing milk In milk drinks and soft drinks with milk, the addition of flavor is optional, for example, coffee milk drinks (cafe au lait), fruit milk drinks (fruit ole), tea-based milk drinks (milk tea or matcha ole), cocoa milk drinks A known flavor can be imparted.
  • the milk may be in a liquid form, for example, animal milk (raw milk extracted from an animal) such as cow, goat, and sheep milk (sheep milk), processed animal milk (for example, skim milk) , Partially defatted milk, defatted concentrated milk, partially defatted concentrated milk, ingredient-adjusted milk, cream, processed milk products such as buttermilk, defatted milk powder, partially defatted milk powder, butter, fermented milk, cheese, etc. Processed product), plant milk such as soybean milk, coconut milk, processed product of vegetable milk (milk processed product reduced to liquid), artificial milk (edible oil, water, emulsifier, etc.) to make an oil-in-water emulsion Liquid processed milk product).
  • animal milk raw milk extracted from an animal
  • cow, goat, and sheep milk sheep milk
  • processed animal milk for example, skim milk
  • Partially defatted milk defatted concentrated milk, partially defatted concentrated milk, ingredient-adjusted milk
  • cream processed milk products
  • the dairy beverage of the present invention is composed of fat and non-fat milk solids.
  • the non-fat milk solid content is a solid content not derived from milk fat or milk (specifically, vegetable fat content, sugar, coffee material, tea material, Fruit, sweeteners, etc.).
  • the fat content in the milk beverage of the present invention is not particularly limited, but is preferably 0.5 to 10% by weight, more preferably 0.5 to 8% by weight, still more preferably 0.5 to 7% by weight. %, More preferably 0.5 to 6% by weight, still more preferably 0.5 to 5% by weight, particularly preferably 0.5 to 5% by weight. If the fat content of the milk beverage of the present invention is 0.5% by weight or more, a rich feeling derived from fat can be imparted, which is preferable. Moreover, if the fat content of the dairy drink of the present invention is 10% by weight or less, it is preferable because a rich feeling derived from fat can be imparted appropriately.
  • Known fat raw materials such as milk fat and vegetable fat can be used for the fat content of the milk beverage of the present invention.
  • the concentration of the non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but is preferably 0.5 to 10% by weight, more preferably 0.5 to 8% by weight, and still more preferably 1 to 7%. % By weight, more preferably 1 to 6% by weight, particularly preferably 2 to 5% by weight. If the non-fat milk solid content of the milk beverage of the present invention is 0.5% by weight or more, a milky feeling can be imparted, which is preferable. Moreover, if the non-fat milk solid content of the dairy drink of the present invention is 10% by weight or less, it is preferable because a milky feeling can be appropriately imparted with a low viscosity.
  • the concentration of milk protein in the milk beverage of the present invention is not particularly limited, but is preferably 0.2 to 3.5% by weight, more preferably 0.2 to 3% by weight, and still more preferably 0.3. From 2.5 to 2.5% by weight, more preferably from 0.3 to 2% by weight, particularly preferably from 0.7 to 1.8% by weight. If the milk protein mass of the milk beverage of the present invention is 0.2% by weight or more, a milky feeling can be imparted, which is preferable. Moreover, if the milk protein mass of the dairy drink of the present invention is 3.5% by weight or less, it is preferable because a milky feeling can be appropriately imparted with a low viscosity.
  • the average fat globule diameter in the milk beverage of the present invention is 1 to 10 ⁇ m, preferably 1 to 8 ⁇ m, more preferably 1 to 6 ⁇ m, further preferably 1 to 5 ⁇ m, from the viewpoint of imparting a rich feeling derived from fat.
  • the thickness is preferably 1 to 4 ⁇ m, particularly preferably 1.5 to 3 ⁇ m. If the average fat globule diameter of the milk beverage of the present invention is less than 1 ⁇ m, a thick feeling derived from fat cannot be imparted, which is not preferable. Moreover, when the average fat globule diameter of the dairy drink of the present invention exceeds 10 ⁇ m, it is not preferable because the fat floating cannot be suppressed and the floated fat is solidified and the redispersibility is lowered.
  • the average fat globule diameter can be measured using a known principle in the measurement of the average particle diameter by a particle size distribution measuring device.
  • a particle size distribution measuring device because the average particle diameter can be measured easily and inexpensively and has high versatility in measuring the average fat globule diameter, and a specific example is a laser diffraction particle size. Examples thereof include a distribution measuring apparatus SALD-2200 system (manufactured by Shimadzu Corporation). Once this particle size distribution measuring device is introduced and installed, it can be used stably for a long time.
  • the measured value of the average particle size by the particle size distribution measuring device is the average particle size with respect to the result of measuring the particle size distribution of a dispersion such as a dairy beverage by the laser diffraction / scattering method.
  • the average particle diameter is the particle diameter range to be measured is divided into small sections, the representative particle diameter of each section is calculated, and then multiplied by the relative particle amount for each section. Dividing by the total amount of relative particles (100%).
  • the milk beverage of the present invention typically has a low viscosity.
  • the viscosity is usually evaluated with respect to the viscosity at 10 ° C. of the milk beverage.
  • the viscosity of the dairy beverage of the present invention at 10 ° C. is 20 cp or less, preferably 1 to 20 cp, more preferably 1.5 to 15 cp, still more preferably 2 to 12 cp, from the viewpoint of ease of drinking of the dairy beverage. Particularly preferred is 2 to 10 cp.
  • the viscosity of the dairy beverage of the present invention exceeds 20 cp, the viscosity of the dairy beverage itself is high and difficult to drink, which is not preferable.
  • the viscosity of the milk beverage of the present invention can be measured with a known rotary viscometer (B-type viscometer) or the like.
  • foods other than animal milk or vegetable milk, various food additives, and the like can be arbitrarily added to the milk beverage of the present invention.
  • food includes coffee, tea, fruit juice, cocoa, chocolate, sugar, high-intensity sweetener, etc.
  • food additives include stabilizers, emulsifiers, thickeners, preservatives, calcium And minerals such as fragrances.
  • the milk beverage of the present invention can be adjusted in pH according to the product characteristics.
  • the pH may be adjusted as appropriate using a conventional pH adjusting agent (for example, heavy weight).
  • the dairy beverage of the present invention has a pH of 5 to 7.5, preferably a pH of 5.5 to 7.5, more preferably a pH of 6 to 7.5, and even more preferably a pH of 6 to 7. be able to.
  • the insoluble cellulose known raw materials such as crystalline cellulose, microcrystalline cellulose, fermented cellulose and the like can be used, and the amount added to the milk beverage is preferably 0.05 to 1% by weight, more preferably It is 0.08 to 0.8% by weight, more preferably 0.09 to 0.6% by weight, particularly preferably 0.1 to 0.5% by weight. If the addition amount of the insoluble cellulose of the present invention is 0.05% by weight, fat floating can be suppressed even in the case of a low viscosity and a large average fat globule diameter as in the milk beverage of the present invention, which is preferable. Moreover, if the addition amount of the insoluble cellulose of this invention is 1 weight% or less, the influence on the flavor by an insoluble cellulose is small, and it is preferable.
  • insoluble cellulose is used for the purpose of suppressing precipitation of substances that tend to precipitate (such as cocoa powder) in beverages, but substances that easily float in milky beverages (average fat globule) as in the present invention. It has been found for the first time in the present invention that the floatation of fat having a diameter of 1 to 10 ⁇ m has been suppressed, and the concept of suppressing fat floatation has not been known so far. For this reason, in the present invention, floating in a milk-based beverage with a fat content having an average fat globule diameter of 1 to 10 ⁇ m can be realized by using insoluble cellulose. Incidentally, by using a conventional emulsifier, it is possible to stabilize the emulsified state, but it is not possible to suppress the fat globules themselves in milk.
  • a method for inhibiting fat flotation of a milk beverage which contains insoluble cellulose and has a viscosity at 10 ° C. of 20 cp or less and an average fat globule diameter of 1 to 10 ⁇ m. Provided.
  • dairy drink of the present invention examples include known milk such as coffee milk drink, milk coffee drink, tea milk drink, milk tea drink, matcha milk drink, milk matcha drink, fruit milk drink, and milk fruit drink. Contains beverages.
  • the milk beverage of the present invention can be produced by a known milk beverage production method. Specifically, a raw material (raw milk) containing insoluble cellulose is prepared, homogenized so that the average fat globule diameter becomes 1 to 10 ⁇ m at a predetermined homogenization pressure, and sterilized by heating under conditions proven in milk and the like. It is obtained by cooling.
  • the desirable homogenization pressure here is, for example, 1 to 25 MPa, preferably 1 to 15 MPa. More preferably, the homogenization is performed at a homogenization pressure of 1 to 10 MPa, which is lighter than before.
  • the raw milk here contains, in addition to milk, flavor ingredients such as coffee ingredients, tea ingredients and fruits, and beverage ingredients such as sweeteners and vegetable fats and oils.
  • heat sterilization is, for example, sterilization at 100 to 150 ° C. for 1 second to 1 minute with a plate type heat sterilizer, sterilization at 80 to 100 ° C. for 15 seconds to 2 minutes with a plate type heat sterilizer, batch type heat sterilization For 60 to 70 ° C. for 20 to 40 minutes, and batch-type heat sterilization at 100 to 120 ° C. for 1 to 5 minutes.
  • the cooling is not particularly limited as a cooling means, and can be cooled by a conventional means.
  • the cooling temperature is preferably the storage temperature or a temperature close thereto, and is usually room temperature (20 to 30 ° C.) or lower, for example, 10 ° C. or lower.
  • the milk beverage of the present invention can be stored after filling into a container. At this time, when no insoluble cellulose is added, fat floating during storage cannot be suppressed, but this can be suppressed in the milk beverage of the present invention.
  • the storage temperature is not particularly limited, but is preferably room temperature (20 to 30 ° C.) or less, more preferably 0 to 30 ° C., further preferably 0 to 20 ° C., further preferably 0 to 15 ° C., and particularly preferably 0 to 10 ° C. Even in the milk beverage of the present invention, if the storage temperature is low, the storage stability is enhanced.
  • the production of a dairy beverage comprising adjusting the average fat globule diameter of the dairy beverage to 1 to 10 ⁇ m by blending insoluble cellulose and performing a homogenization treatment A method is provided.
  • Example 1A Total for 27 g of coffee extract as a coffee ingredient, 40 g of sugar as a sweetener, 27 g of skim milk powder, and 5 g (corresponding to 0.5% by weight) of crystalline cellulose (trade name “Avicel BV1518”, manufactured by FM Chemicals Co., Ltd.) After adding to raw material water so that it might become 895g, it melt
  • the coffee milk beverage of Example 1A has a milk fat content of 5% by weight and a non-fat milk solid content of 3% by weight, a viscosity at 10 ° C. of 10 cp (measured with a B-type viscometer), and an average fat globule diameter of 2. 9 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 7.0.
  • the following evaluation test was performed about the obtained coffee milk drink.
  • the coffee milk beverage of Example 1A was stored at 10 ° C. for 14 days. When the state of the coffee milk drink was observed after storage, no fat levitation was observed. Moreover, the sensory evaluation test of the flavor by 5 expert panelists was implemented about coffee milk drink. As a result, the coffee milk beverage of Example 1A had a rich feeling and a clean aftertaste.
  • Comparative Example 1 A coffee milk beverage of Comparative Example 1 was prepared in the same manner as Example 1A except that crystalline cellulose was not used. Specifically, it was prepared as follows. After adding to raw material water so that it might become a total of 895g with respect to 27g of coffee extracts as a coffee raw material, sugar 40g as a sweetener, and skim milk powder 27g, it stirred and melt
  • the coffee milk beverage of Comparative Example 1 has a milk fat content of 5% by weight and a non-fat milk solid content of 3% by weight, a viscosity at 10 ° C. of 3 cp (measured by a B-type viscometer), and an average fat globule diameter of 2 0.9 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 7.0.
  • the obtained coffee milk beverage was evaluated in the same manner as in Example 1A.
  • the coffee milk beverage of Comparative Example 1 was stored at 10 ° C. for 4 days.
  • fat flotation occurred and the fat solidified on the upper surface.
  • the sensory evaluation test of the flavor by 5 expert panelists was implemented about coffee milk drink.
  • the coffee milk beverage of Comparative Example 1 had a refreshing aftertaste but a weak feeling of richness.
  • Example 1B 12 g of coffee extract as raw material for coffee, 45 g of sugar as sweetener, 40 g of skim milk powder, 40 g of fresh cream, 28 g of vegetable oil and fat, 2.5 g of crystalline cellulose (trade name “Avicel BV1518”, manufactured by FM Chemicals Co., Ltd.), and 1 g of flavor
  • the base mix is homogenized at 5 MPa, then heat sterilized at 110 ° C. for 1 minute by batch-type heat sterilization, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container to obtain the coffee milk of Example 1B A beverage was used.
  • the coffee milk beverage of Example 1B has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured by a B-type viscometer), and an average fat globule diameter is 1.5 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 7.0.
  • the coffee milk beverage of Comparative Example 2 has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured with a B-type viscometer), and an average fat globule diameter is 1.5 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 7.0.
  • Comparative Example 3 Coffee milk of Comparative Example 3 in the same manner as Example 1B, except that 0.13 g of xanthan gum (trade name “Neosoft XC”, Taiyo Kagaku Co., Ltd.), which is a thickener, was added instead of crystalline cellulose. A beverage was prepared.
  • xanthan gum trade name “Neosoft XC”, Taiyo Kagaku Co., Ltd.
  • the coffee milk beverage of Comparative Example 3 has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured by a B-type viscometer), and an average fat globule diameter is 1.5 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 7.0.
  • Test 2 (Sensory evaluation) For each coffee milk drink, a sensory evaluation test of flavor was conducted by five professional panelists. Evaluation was performed according to the following criteria. (Evaluation criteria) A: There was a rich feeling and the aftertaste was clean. B: Although there was a rich feeling, the aftertaste was sticky. C: Although there was a rich feeling, the aftertaste was sticky.
  • Example 2 Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization.
  • the base mix is homogenized at 10 MPa, then sterilized by heating at 130 ° C. for 2 seconds in a plate type sterilizer, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container. A beverage was used.
  • the coffee milk beverage of Example 2 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 1. 0.3 ⁇ m (measured by particle size distribution system SALD-2001).
  • the pH of the obtained coffee milk drink was 6.8.
  • Example 3 A coffee milk beverage of Example 3 was prepared in the same manner as Example 2 except that the base mix was homogenized at 5 MPa. Specifically, it was prepared as follows. Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization. The base mix was homogenized at 5 MPa, then heat sterilized at 130 ° C.
  • the coffee milk beverage of Example 3 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 1. 0.8 ⁇ m (measured by particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 6.8.
  • Example 4 A coffee milk beverage of Example 4 was prepared in the same manner as Example 2 except that the base mix was homogenized at 2 MPa. Specifically, it was prepared as follows. Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization. The base mix was homogenized at 2 MPa, then heat sterilized at 130 ° C. for 2 seconds in a plate sterilizer, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container, the coffee milk of Example 4 A beverage was used.
  • the coffee milk beverage of Example 4 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 2. 0.2 ⁇ m (measured with a particle size distribution system SALD-2200).
  • the pH of the obtained coffee milk drink was 6.8.
  • the dairy drink of the present invention has a low viscosity and can suppress fat levitation during storage even when the average fat globule diameter is 1 to 10 ⁇ m, compared with conventional dairy drinks.
  • a rich feeling derived from fat can be improved.
  • the average fat globule diameter of the dairy drink is 1 to 10 ⁇ m, the richness of flavor and flavor release (spread of fragrance) when drinking are improved, so compared to conventional dairy drinks, Even if it is the same composition and composition, the flavor is rich overall. For this reason, palatability as a drink can be improved.
  • the dairy beverage of the present invention is a product of a highly dairy beverage such as a coffee milk beverage, a milk coffee beverage, a tea milk beverage, a milk tea beverage, a matcha milk beverage, a milk matcha beverage, a fruit. It can be said that it is suitable for known milk-containing beverages such as milk beverages and milk-containing fruit beverages.

Abstract

The present invention pertains to a milk beverage that contains insoluble cellulose and has an average fat globule diameter of 1-10 μm. This milk beverage can impart a sensation of richness derived from fat, enhance palatability, and exhibits these features even when the beverage has a low viscosity. In addition, by setting the average fat globule diameter to 1-10 μm, the milk beverage according to the present invention imparts enhanced richness of taste and improved flavor release (aroma release) when ingested, and, hence, provides, overall, a more flavorful taste and can enhance palatability as compared to conventional milk beverages, even with the same formulation or composition as used in such conventional milk beverages.

Description

乳性飲料及びその製造方法Milk beverage and method for producing the same 関連出願の参照Reference to related applications
　本願は、先行する日本国特許出願である特願２０１５－２１７３０１号（出願日：２０１５年１１月５日）に基づくものであって、その優先権の利益を主張するものであり、その開示内容全体は参照することによりここに組み込まれる。 This application is based on Japanese Patent Application No. 2015-217301 (filing date: November 5, 2015), which is a prior Japanese patent application, and claims the benefit of its priority. The entirety is hereby incorporated by reference.
　本発明は、脂肪に由来する濃厚感を付与でき、嗜好性を高めることができ、さらに飲料が低粘度であってもこの特徴を発揮することができる風味の良好な乳性飲料およびその製造方法に関する。具体的には、不溶性セルロースを配合し、１０℃での粘度が２０ｃｐ以下であり、平均脂肪球径が１～１０μｍである風味の良好な乳性飲料に関する。 The present invention can impart a rich feeling derived from fat, enhance palatability, and can exhibit this characteristic even if the beverage has a low viscosity, and a method for producing the same About. Specifically, the present invention relates to a milky beverage having a good flavor, which contains insoluble cellulose, has a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 μm.
　乳飲料、及び乳入り清涼飲料は、乳（牛乳）由来のミルクの風味と、コーヒー、紅茶、抹茶、ココア、果汁などの風味を高い嗜好性で同時に楽しむことができる。中でも、コーヒー乳飲料やフルーツ乳飲料など市場に定着したものもある。 Milk drinks and soft drinks with milk can simultaneously enjoy the flavor of milk derived from milk (milk) and the flavor of coffee, tea, matcha, cocoa, fruit juice, etc. with high palatability. Among them, there are coffee milk drinks and fruit milk drinks that have become established in the market.
　これらの乳飲料、及び乳入り清涼飲料におけるミルクの風味のうち、嗜好性に影響されるものとして、脂肪に由来する濃厚感がある。脂肪は、その比重が軽く、浮上しやすいため、乳飲料や乳入り清涼飲料の製造においては、均質化処理などで脂肪球径を小さくする方法（平均脂肪球径１μｍ未満）がとられている。これにより、乳飲料や乳入り清涼飲料において脂肪の浮上を抑制できる。 Among the flavors of milk in these milk drinks and soft drinks containing milk, there is a rich feeling derived from fat as being influenced by palatability. Since fat has a low specific gravity and easily floats, in the production of milk drinks and soft drinks with milk, a method of reducing the fat globule diameter by homogenization treatment (average fat globule diameter of less than 1 μm) is taken. . Thereby, the rising of fat can be suppressed in a milk beverage or a soft drink containing milk.
　すなわち、従来は、平均脂肪球径を１μｍ未満（例えば、０．９μｍ以下）にすることが、乳飲料、及び乳入り清涼飲料を製造する上で技術常識であった。 That is, conventionally, it has been common technical knowledge to produce milk drinks and soft drinks containing milk to make the average fat globule diameter less than 1 μm (for example, 0.9 μm or less).
　例えば、特開２０１３－３４４５６号公報（特許文献１）には、乳化剤及び油脂を含有する飲料を用いて、均質化工程の均質化圧を１０ＭＰａ以下として処理することによって、飲料に含有する油脂の平均粒子径を１μｍ～１０μｍとし、これによって、風味がよく、且つ安定性の良い飲料を製造したことが記載されている。 For example, in JP 2013-34456 A (Patent Document 1), by using a beverage containing an emulsifier and an oil and fat, the homogenization pressure in the homogenization step is set to 10 MPa or less, whereby the fat and oil contained in the beverage is processed. It is described that the average particle size is 1 μm to 10 μm, and thereby, a beverage having a good flavor and stability is manufactured.
　しかしながら、この特許文献１に記載の方法は、脂肪球を安定化させるために、乳化剤の使用を前提とするものである。このため、特許文献１に記載の方法を使用する場合、乳化剤の添加に由来する乳化剤独特の風味への影響も発生し、乳飲料や乳入り清涼飲料としての嗜好性の低下が懸念される。 However, the method described in Patent Document 1 is premised on the use of an emulsifier in order to stabilize fat globules. For this reason, when using the method of patent document 1, the influence on the flavor peculiar to the emulsifier derived from addition of an emulsifier also generate | occur | produces, and we are anxious about the fall of the palatability as a milk drink or a soft drink containing milk.
　他の方法として、乳脂肪の浮上を抑制する目的で、乳飲料や乳入り清涼飲料の粘度を高めることも考えられるが、過剰に粘度を高めることになり、乳飲料や乳入り清涼飲料としての嗜好性の低下が懸念される。 Another method is to increase the viscosity of milk drinks and soft drinks with milk for the purpose of suppressing the rise of milk fat, but it will increase the viscosity excessively, and as a milk drink or soft drink with milk, There is concern about a decrease in palatability.
特開２０１３－３４４５６号公報JP 2013-34456 A
　したがって、低粘度でありながらも、平均脂肪球径が１～１０μｍである乳性飲料の開発が課題となる。 Therefore, the development of a milk beverage having an average fat globule diameter of 1 to 10 μm while having a low viscosity is a problem.
　本発明者らは今般、乳性飲料に不溶性セルロースを配合し、所定の均質化などのせん断をかけることによって、１０℃での粘度が２０ｃｐ以下であるような低粘度でありながらも、平均脂肪球径が１～１０μｍである乳性飲料を製造できることを見出した。 The present inventors have now blended insoluble cellulose into a dairy beverage and applied a shear such as predetermined homogenization, so that the average fat can be obtained while having a low viscosity of 10 cp or less at 10 ° C. It has been found that milk beverages having a sphere diameter of 1 to 10 μm can be produced.
　また、得られた乳性飲料は、一般的な均質化済みの乳性飲料（平均脂肪球径１μｍ以下）と比較して、平均脂肪球径が１～１０μｍと大きく、脂肪に由来する濃厚感を高めながらも、保存における脂肪浮上も抑制できるものであった。
　本発明はこれら知見に基づくものである。　 In addition, the obtained milk beverage has a large average fat globule diameter of 1 to 10 μm compared to a general homogenized milk beverage (average fat globule diameter of 1 μm or less), and has a rich feeling derived from fat. It was also possible to suppress fat levitation during storage while increasing the viscosity.
The present invention is based on these findings.
　すなわち、本発明は以下の通りである。
［１］　不溶性セルロースを含み、かつ、平均脂肪球径が１～１０μｍである、乳性飲料。
［２］　不溶性セルロースを０．０５～１重量％含む、前記［１］の乳性飲料。
［３］　１０℃での粘度が２０ｃｐ以下である、前記［１］又は［２］の乳性飲料。
［４］　１０℃での粘度が１～２０ｃｐである、前記［１］～［３］のいずれかの乳性飲料。
［５］　不溶性セルロースが結晶セルロースである、前記［１］～［４］のいずれかの乳性飲料。
［６］　乳性飲料のｐＨが５～７．５である、前記［１］～［５］のいずれかの乳性飲料。
［７］　コーヒー入りの乳性飲料である、前記［１］～［６］のいずれかの乳性飲料。
［８］　不溶性セルロースを配合し、均質化処理を行うことによって乳性飲料の平均脂肪球径を１～１０μｍに調整することを含んでなる、乳性飲料の製造方法。 That is, the present invention is as follows.
[1] A milk beverage containing insoluble cellulose and having an average fat globule diameter of 1 to 10 μm.
[2] The dairy drink according to [1] above, containing 0.05 to 1% by weight of insoluble cellulose.
[3] The dairy drink according to the above [1] or [2], wherein the viscosity at 10 ° C. is 20 cp or less.
[4] The dairy beverage according to any one of [1] to [3], wherein the viscosity at 10 ° C. is 1 to 20 cp.
[5] The dairy beverage according to any one of [1] to [4], wherein the insoluble cellulose is crystalline cellulose.
[6] The dairy beverage according to any one of the above [1] to [5], wherein the pH of the dairy beverage is 5 to 7.5.
[7] The dairy drink according to any one of [1] to [6], which is a dairy drink containing coffee.
[8] A method for producing a dairy drink, comprising adjusting the average fat globule diameter of the dairy drink to 1 to 10 μm by blending insoluble cellulose and performing a homogenization treatment.
　また本発明の別の態様は、以下に記載の事項をその特徴とする。
［１’］不溶性セルロースを配合し、１０℃での粘度が２０ｃｐ以下であり、平均脂肪球径が１～１０μｍである乳性飲料。
［２’］不溶性セルロースを０．０５～１重量％配合する、前記［１’］の乳性飲料。
［３’］１０℃での粘度が１～２０ｃｐである、前記［１’］又は［２’］の乳性飲料。
［４’］不溶性セルロースが結晶セルロースである、前記［１’］～［３’］のいずれかの乳性飲料。
［５’］乳性飲料がｐＨ５～７．５の乳性飲料である、前記［１’］～［４’］のいずれかの乳性飲料。
［６’］乳性飲料がコーヒー入りの乳性飲料である、前記［１’］～［４’］のいずれかの乳性飲料。
［７’］不溶性セルロースを配合し、１０℃での粘度が２０ｃｐ以下に調整し、平均脂肪球径を１～１０μｍに調整する乳性飲料の製造方法。 Another aspect of the present invention is characterized by the following matters.
[1 ′] A milk beverage containing insoluble cellulose, having a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 μm.
[2 ′] The dairy beverage according to [1 ′] above, containing 0.05 to 1% by weight of insoluble cellulose.
[3 ′] The dairy drink according to the above [1 ′] or [2 ′], which has a viscosity at 10 ° C. of 1 to 20 cp.
[4 ′] The dairy beverage according to any one of [1 ′] to [3 ′] above, wherein the insoluble cellulose is crystalline cellulose.
[5 ′] The dairy drink according to any one of [1 ′] to [4 ′], wherein the dairy drink is a dairy drink having a pH of 5 to 7.5.
[6 ′] The dairy drink according to any one of [1 ′] to [4 ′], wherein the dairy drink is a dairy drink with coffee.
[7 ′] A method for producing a milk beverage, comprising insoluble cellulose, adjusting the viscosity at 10 ° C. to 20 cp or less, and adjusting the average fat globule diameter to 1 to 10 μm.
　本発明の別の一つの態様は、不溶性セルロースを配合し、１０℃での粘度が２０ｃｐ以下であり、平均脂肪球径が１～１０μｍである乳性飲料である。 Another embodiment of the present invention is a dairy beverage containing insoluble cellulose, having a viscosity at 10 ° C. of 20 cp or less, and an average fat globule diameter of 1 to 10 μm.
　本発明の乳性飲料によれば、従来なしえなかった、低粘度でありながらも、濃厚感を楽しめる嗜好性の高い乳飲料、例えばコーヒー乳飲料やフルーツ乳飲料などを提供することができる。また、本発明によれば、乳性飲料の平均脂肪球径を１～１０μｍとすることができるので、飲用したときの風味の濃厚感やフレーバーリリース（香りの広がり）を向上させることができる。このため、本発明の乳性飲料は、従来の乳性飲料と比較して、同じ配合や組成であっても、全体的に風味豊かとすることができ、嗜好性をより高めることができる。さらに本発明の乳性飲料では、所定の保存期間を経た後であっても脂肪浮上が抑制されるため、製品としても安定したものを提供できる。 According to the dairy beverage of the present invention, it is possible to provide a milk beverage with high palatability, such as a coffee milk beverage or a fruit milk beverage, which can be enjoyed with a rich feeling while having a low viscosity. In addition, according to the present invention, since the average fat globule diameter of a dairy beverage can be 1 to 10 μm, it is possible to improve the richness of flavor and flavor release (scent spread) when drinking. For this reason, compared with the conventional dairy drink, the dairy drink of the present invention can be enriched as a whole even if the composition and composition are the same, and the palatability can be further enhanced. Furthermore, the milk beverage of the present invention can provide a stable product as the product can suppress fat levitation even after a predetermined storage period.
乳性飲料
　本発明は、前記したように、不溶性セルロースを含み、かつ、平均脂肪球径が１～１０μｍである、乳性飲料に関する。本発明による乳性飲料は、低粘度のものであることが好ましい。なおここでいう「低粘度」とは、乳性飲料として飲み易いといえる粘度を意味し、例えば、後述するように、１０℃での粘度が２０ｃｐ以下である場合をいう。 Milk drink The present invention relates to a milk drink containing insoluble cellulose and having an average fat globule diameter of 1 to 10 μm as described above. The milk beverage according to the present invention preferably has a low viscosity. In addition, "low viscosity" here means the viscosity which can be said that it is easy to drink as a dairy drink, for example, means the case where the viscosity in 10 degreeC is 20 cp or less so that it may mention later.
　本発明において乳性飲料とは、乳を含んでいる飲料であれば特に制限はなく、例えば、乳飲料、乳入り清涼飲料などが挙げられる。乳飲料や乳入り清涼飲料において、風味の付与は任意であり、例えば、コーヒー乳飲料（カフェオレ）、フルーツ乳飲料（フルーツオレ）、茶系乳飲料（ミルクティーや抹茶オレ）、ココア乳飲料など公知の風味を付与することができる。 In the present invention, the dairy drink is not particularly limited as long as it is a drink containing milk, and examples thereof include a dairy drink and a soft drink containing milk. In milk drinks and soft drinks with milk, the addition of flavor is optional, for example, coffee milk drinks (cafe au lait), fruit milk drinks (fruit ole), tea-based milk drinks (milk tea or matcha ole), cocoa milk drinks A known flavor can be imparted.
　本発明において乳とは、液状の形態であればよく、例えば、牛、山羊、めん羊乳（ひつじ乳）等の獣乳（獣から搾乳した生乳）、獣乳の加工物（例えば、脱脂乳、部分脱脂乳、脱脂濃縮乳、部分脱脂濃縮乳、成分調整乳、クリーム、バターミルク等の液状の乳加工物、脱脂粉乳、部分脱脂粉乳、バター、発酵乳、チーズ等を液状に還元した乳加工物）、大豆乳、ココナッツミルク等の植物乳、植物乳の加工物（液状に還元した乳加工物）、人工乳（食用油脂、水、乳化剤等を混合し、水中油型乳化物とする、液状の乳加工物）などが挙げられる。 In the present invention, the milk may be in a liquid form, for example, animal milk (raw milk extracted from an animal) such as cow, goat, and sheep milk (sheep milk), processed animal milk (for example, skim milk) , Partially defatted milk, defatted concentrated milk, partially defatted concentrated milk, ingredient-adjusted milk, cream, processed milk products such as buttermilk, defatted milk powder, partially defatted milk powder, butter, fermented milk, cheese, etc. Processed product), plant milk such as soybean milk, coconut milk, processed product of vegetable milk (milk processed product reduced to liquid), artificial milk (edible oil, water, emulsifier, etc.) to make an oil-in-water emulsion Liquid processed milk product).
　本発明の乳性飲料は、脂肪分と無脂乳固形分とで構成される。ここでいう、無脂乳固形分は、当該乳性飲料の全固形分より、乳脂肪分や乳に由来しない固形分（具体的には、植物性脂肪分、砂糖、コーヒー原料、茶原料、果実、甘味料など）を引いたものをいう。 The dairy beverage of the present invention is composed of fat and non-fat milk solids. Here, the non-fat milk solid content is a solid content not derived from milk fat or milk (specifically, vegetable fat content, sugar, coffee material, tea material, Fruit, sweeteners, etc.).
　本発明の乳性飲料における脂肪分は、その濃度に特に制限はないが、好ましくは０．５～１０重量％、より好ましくは０．５～８重量％、さらに好ましくは０．５～７重量％、さらに好ましくは０．５～６重量％、さらに好ましくは０．５～５重量％、特に好ましくは０．５～５重量％である。本発明の乳性飲料の脂肪分が０．５重量％以上であれば、脂肪に由来する濃厚感が付与できるため、好ましい。また、本発明の乳性飲料の脂肪分が１０重量％以下であれば、脂肪に由来する濃厚感が適度に付与できるため、好ましい。本発明の乳性飲料の脂肪分には、乳脂肪、植物脂肪など公知の脂肪原料を使用することができる。 The fat content in the milk beverage of the present invention is not particularly limited, but is preferably 0.5 to 10% by weight, more preferably 0.5 to 8% by weight, still more preferably 0.5 to 7% by weight. %, More preferably 0.5 to 6% by weight, still more preferably 0.5 to 5% by weight, particularly preferably 0.5 to 5% by weight. If the fat content of the milk beverage of the present invention is 0.5% by weight or more, a rich feeling derived from fat can be imparted, which is preferable. Moreover, if the fat content of the dairy drink of the present invention is 10% by weight or less, it is preferable because a rich feeling derived from fat can be imparted appropriately. Known fat raw materials such as milk fat and vegetable fat can be used for the fat content of the milk beverage of the present invention.
　本発明の乳性飲料における無脂乳固形分は、その濃度に特に制限はないが、好ましくは０．５～１０重量％、より好ましくは０．５～８重量％、さらに好ましくは１～７重量％、さらに好ましくは１～６重量％、特に好ましくは２～５重量％である。本発明の乳性飲料の無脂乳固形分が０．５重量％以上であれば、ミルク感を付与できるため、好ましい。また、本発明の乳性飲料の無脂乳固形分が１０重量％以下であれば、低粘度のままで、ミルク感を適度に付与できるため、好ましい。 The concentration of the non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but is preferably 0.5 to 10% by weight, more preferably 0.5 to 8% by weight, and still more preferably 1 to 7%. % By weight, more preferably 1 to 6% by weight, particularly preferably 2 to 5% by weight. If the non-fat milk solid content of the milk beverage of the present invention is 0.5% by weight or more, a milky feeling can be imparted, which is preferable. Moreover, if the non-fat milk solid content of the dairy drink of the present invention is 10% by weight or less, it is preferable because a milky feeling can be appropriately imparted with a low viscosity.
　本発明の乳性飲料における乳たんぱく質量は、その濃度に特に制限はないが、好ましくは０．２～３．５重量％、より好ましくは０．２～３重量％、さらに好ましくは０．３～２．５重量％、さらに好ましくは０．３～２重量％、特に好ましくは０．７～１．８重量％である。本発明の乳性飲料の乳たんぱく質量が０．２重量％以上であれば、ミルク感を付与できるため、好ましい。また、本発明の乳性飲料の乳たんぱく質量が３．５重量％以下であれば、低粘度のままで、ミルク感を適度に付与できるため、好ましい。 The concentration of milk protein in the milk beverage of the present invention is not particularly limited, but is preferably 0.2 to 3.5% by weight, more preferably 0.2 to 3% by weight, and still more preferably 0.3. From 2.5 to 2.5% by weight, more preferably from 0.3 to 2% by weight, particularly preferably from 0.7 to 1.8% by weight. If the milk protein mass of the milk beverage of the present invention is 0.2% by weight or more, a milky feeling can be imparted, which is preferable. Moreover, if the milk protein mass of the dairy drink of the present invention is 3.5% by weight or less, it is preferable because a milky feeling can be appropriately imparted with a low viscosity.
　本発明の乳性飲料における平均脂肪球径は、脂肪に由来する濃厚感を付与する観点から、１～１０μｍ、好ましくは１～８μｍ、より好ましくは１～６μｍ、さらに好ましくは１～５μｍ、さらに好ましくは１～４μｍ、特に好ましくは１．５～３μｍである。本発明の乳性飲料の平均脂肪球径が１μｍ未満であれば、脂肪に由来する濃厚感が付与できず、好ましくない。また、本発明の乳性飲料の平均脂肪球径が１０μｍを超えると、脂肪の浮上を抑制できず、また、浮上した脂肪が固化し、再分散性が低下するため、好ましくない。 The average fat globule diameter in the milk beverage of the present invention is 1 to 10 μm, preferably 1 to 8 μm, more preferably 1 to 6 μm, further preferably 1 to 5 μm, from the viewpoint of imparting a rich feeling derived from fat. The thickness is preferably 1 to 4 μm, particularly preferably 1.5 to 3 μm. If the average fat globule diameter of the milk beverage of the present invention is less than 1 μm, a thick feeling derived from fat cannot be imparted, which is not preferable. Moreover, when the average fat globule diameter of the dairy drink of the present invention exceeds 10 μm, it is not preferable because the fat floating cannot be suppressed and the floated fat is solidified and the redispersibility is lowered.
　本発明において、平均脂肪球径は、粒度分布測定装置による平均粒子径の測定において、公知の原理を用いて測定することができる。本発明では、平均脂肪球径の測定に、平均粒子径を簡便で安価に測定でき、汎用性も高いため、粒度分布測定装置を使用することが好ましく、具体例としては、レーザー回折式の粒度分布測定装置ＳＡＬＤ－２２００システム（株式会社島津製作所製）などが挙げられる。この粒度分布測定装置は、いったん導入して設置すれば長期的に安定して使用できる。 In the present invention, the average fat globule diameter can be measured using a known principle in the measurement of the average particle diameter by a particle size distribution measuring device. In the present invention, it is preferable to use a particle size distribution measuring device because the average particle diameter can be measured easily and inexpensively and has high versatility in measuring the average fat globule diameter, and a specific example is a laser diffraction particle size. Examples thereof include a distribution measuring apparatus SALD-2200 system (manufactured by Shimadzu Corporation). Once this particle size distribution measuring device is introduced and installed, it can be used stably for a long time.
　本発明において、粒度分布測定装置による平均粒子径の測定値は、レーザー回折・散乱法により、乳性飲料などの分散体の粒度分布を測定した結果に対する平均粒子径である。ここで、平均粒子径とは、測定対象とした粒子径範囲を小さな区間に分割し、各区間の代表粒子径を計算し、それに、各区間ごとの相対粒子量を掛けて合算し、最後に相対粒子量の合計（１００％）で除したものである。なお、このとき、必要に応じて、乳性飲料の試料を超音波処理して、脂肪球を再分散させた状態を想定することも可能である。 In the present invention, the measured value of the average particle size by the particle size distribution measuring device is the average particle size with respect to the result of measuring the particle size distribution of a dispersion such as a dairy beverage by the laser diffraction / scattering method. Here, the average particle diameter is the particle diameter range to be measured is divided into small sections, the representative particle diameter of each section is calculated, and then multiplied by the relative particle amount for each section. Dividing by the total amount of relative particles (100%). In addition, at this time, it is also possible to assume a state where the sample of the milk beverage is subjected to ultrasonic treatment and the fat globules are redispersed as necessary.
　本発明の乳性飲料は、前記したように、典型的には低粘度である。ここで粘度は、通常、乳性飲料の１０℃での粘度について評価する。
　本発明の乳性飲料の１０℃での粘度は、乳性飲料の飲みやすさの観点から、２０ｃｐ以下、好ましくは１～２０ｃｐ、より好ましくは１．５～１５ｃｐ、さらに好ましくは２～１２ｃｐ、特に好ましくは２～１０ｃｐである。本発明の乳性飲料の粘度が２０ｃｐを超えると、乳性飲料自体の粘度が高く、飲みにくいものとなり、好ましくない。 As described above, the milk beverage of the present invention typically has a low viscosity. Here, the viscosity is usually evaluated with respect to the viscosity at 10 ° C. of the milk beverage.
The viscosity of the dairy beverage of the present invention at 10 ° C. is 20 cp or less, preferably 1 to 20 cp, more preferably 1.5 to 15 cp, still more preferably 2 to 12 cp, from the viewpoint of ease of drinking of the dairy beverage. Particularly preferred is 2 to 10 cp. When the viscosity of the dairy beverage of the present invention exceeds 20 cp, the viscosity of the dairy beverage itself is high and difficult to drink, which is not preferable.
　本発明の乳性飲料の粘度は、公知の回転式粘度計（Ｂ型粘度計）などにより測定することができる。 The viscosity of the milk beverage of the present invention can be measured with a known rotary viscometer (B-type viscometer) or the like.
　本発明の乳性飲料には、商品特性に合わせて、獣乳以外や植物乳以外の食品、各種の食品添加物などを任意に添加できる。ここで、例えば、食品には、コーヒー、茶、果汁、ココア、チョコレート、糖類、高甘味度甘味料などが挙げられ、食品添加物には、安定剤、乳化剤、増粘剤、防腐剤、カルシウムなどのミネラル類、香料などが挙げられる。
　本発明の乳性飲料は、商品特性に合わせて、そのｐＨを調整することができる。ｐＨの調整は、適宜、慣用のｐＨ調整剤（例えば、重そう）を使用して行ってもよい。例えば、本発明の乳性飲料のｐＨを５～７．５、好ましくはｐＨを５．５～７．５、より好ましくはｐＨを６～７．５、さらに好ましくはｐＨを６～７にすることができる。 According to the product characteristics, foods other than animal milk or vegetable milk, various food additives, and the like can be arbitrarily added to the milk beverage of the present invention. Here, for example, food includes coffee, tea, fruit juice, cocoa, chocolate, sugar, high-intensity sweetener, etc., and food additives include stabilizers, emulsifiers, thickeners, preservatives, calcium And minerals such as fragrances.
The milk beverage of the present invention can be adjusted in pH according to the product characteristics. The pH may be adjusted as appropriate using a conventional pH adjusting agent (for example, heavy weight). For example, the dairy beverage of the present invention has a pH of 5 to 7.5, preferably a pH of 5.5 to 7.5, more preferably a pH of 6 to 7.5, and even more preferably a pH of 6 to 7. be able to.
　本発明において、不溶性セルロースは、結晶セルロース、微結晶セルロース、発酵セルロースなど、公知の原料を使用することができ、乳性飲料に対する添加量は、好ましくは０．０５～１重量％、より好ましくは０．０８～０．８重量％、さらに好ましくは０．０９～０．６重量％、特に好ましくは０．１～０．５重量％である。本発明の不溶性セルロースの添加量が０．０５重量％であれば、本発明の乳性飲料のような低粘度で平均脂肪球径の大きい場合であっても、脂肪浮上を抑制でき、好ましい。また、本発明の不溶性セルロースの添加量が１重量％以下であれば、不溶性セルロースによる風味への影響も小さく、好ましい。 In the present invention, as the insoluble cellulose, known raw materials such as crystalline cellulose, microcrystalline cellulose, fermented cellulose and the like can be used, and the amount added to the milk beverage is preferably 0.05 to 1% by weight, more preferably It is 0.08 to 0.8% by weight, more preferably 0.09 to 0.6% by weight, particularly preferably 0.1 to 0.5% by weight. If the addition amount of the insoluble cellulose of the present invention is 0.05% by weight, fat floating can be suppressed even in the case of a low viscosity and a large average fat globule diameter as in the milk beverage of the present invention, which is preferable. Moreover, if the addition amount of the insoluble cellulose of this invention is 1 weight% or less, the influence on the flavor by an insoluble cellulose is small, and it is preferable.
　一般的に、不溶性セルロースは、飲料中の沈殿しやすい物質（ココア粉末など）の沈殿を抑制する目的で使用されるが、本発明のように乳性飲料中の浮上しやすい物質（平均脂肪球径が１～１０μｍの脂肪分）の浮上を抑制することは、本発明で初めて見出されたものであり、これまでに脂肪浮上を抑制する概念は知られていなかった。このため、本発明においては、平均脂肪球径が１～１０μｍである脂肪分の乳性飲料における浮上を、不溶性セルロースを使用することによって、実現することができる。因みに、慣用の乳化剤を使用することによっては、乳化状態を安定させることは可能であるが、乳における脂肪球の浮上自体を抑えることはできない。 In general, insoluble cellulose is used for the purpose of suppressing precipitation of substances that tend to precipitate (such as cocoa powder) in beverages, but substances that easily float in milky beverages (average fat globule) as in the present invention. It has been found for the first time in the present invention that the floatation of fat having a diameter of 1 to 10 μm has been suppressed, and the concept of suppressing fat floatation has not been known so far. For this reason, in the present invention, floating in a milk-based beverage with a fat content having an average fat globule diameter of 1 to 10 μm can be realized by using insoluble cellulose. Incidentally, by using a conventional emulsifier, it is possible to stabilize the emulsified state, but it is not possible to suppress the fat globules themselves in milk.
　すなわち、本発明の別の一つの態様によれば、不溶性セルロースを配合する、１０℃での粘度が２０ｃｐ以下であり、平均脂肪球径が１～１０μｍである乳性飲料の脂肪浮上抑制方法が提供される。 That is, according to another aspect of the present invention, there is provided a method for inhibiting fat flotation of a milk beverage, which contains insoluble cellulose and has a viscosity at 10 ° C. of 20 cp or less and an average fat globule diameter of 1 to 10 μm. Provided.
　本発明の乳性飲料としては、例えば、コーヒー乳飲料、乳入りコーヒー飲料、紅茶乳飲料、乳入り紅茶飲料、抹茶乳飲料、乳入り抹茶飲料、フルーツ乳飲料、乳入りフルーツ飲料など公知の乳入り飲料が挙げられる。 Examples of the dairy drink of the present invention include known milk such as coffee milk drink, milk coffee drink, tea milk drink, milk tea drink, matcha milk drink, milk matcha drink, fruit milk drink, and milk fruit drink. Contains beverages.
乳性飲料の製造方法
　本発明の乳性飲料は、公知の乳飲料の製造方法により、製造することができる。具体的には、不溶性セルロースを含む原料（原料乳）を調合し、所定の均質化圧で平均脂肪球径を１～１０μｍとなるように均質化し、牛乳などで実績のある条件で加熱殺菌し、冷却することで得られる。ここで望ましい均質化圧とは、例えば、１～２５ＭＰａであり、好ましくは１～１５ＭＰａである。より好ましくは、均質化は、１～１０ＭＰａという、従来よりも軽めの均質化圧で処理する。
　またここで原料乳は、乳に加えて、コーヒー原料、茶原料、果実等の風味成分や、甘味料、植物油脂などの飲料成分を適宜含むものである。 Production method of milk beverage The milk beverage of the present invention can be produced by a known milk beverage production method. Specifically, a raw material (raw milk) containing insoluble cellulose is prepared, homogenized so that the average fat globule diameter becomes 1 to 10 μm at a predetermined homogenization pressure, and sterilized by heating under conditions proven in milk and the like. It is obtained by cooling. The desirable homogenization pressure here is, for example, 1 to 25 MPa, preferably 1 to 15 MPa. More preferably, the homogenization is performed at a homogenization pressure of 1 to 10 MPa, which is lighter than before.
In addition, the raw milk here contains, in addition to milk, flavor ingredients such as coffee ingredients, tea ingredients and fruits, and beverage ingredients such as sweeteners and vegetable fats and oils.
　また、加熱殺菌は、例えば、プレート式加熱殺菌機により１００～１５０℃で１秒～１分間の殺菌、プレート式加熱殺菌機により８０～１００℃で１５秒～２分間の殺菌、バッチ式加熱殺菌により６０～７０℃で２０～４０分間、バッチ式加熱殺菌により１００～１２０℃で１～５分間である。 In addition, heat sterilization is, for example, sterilization at 100 to 150 ° C. for 1 second to 1 minute with a plate type heat sterilizer, sterilization at 80 to 100 ° C. for 15 seconds to 2 minutes with a plate type heat sterilizer, batch type heat sterilization For 60 to 70 ° C. for 20 to 40 minutes, and batch-type heat sterilization at 100 to 120 ° C. for 1 to 5 minutes.
　またここで、冷却は、冷却手段としては特に制限はなく、慣用の手段によって冷却することができる。冷却する温度は、保存温度かそれに近い温度とすることが望ましく、通常、常温（２０～３０℃）以下、例えば、１０℃以下とするのがよい。 Here, the cooling is not particularly limited as a cooling means, and can be cooled by a conventional means. The cooling temperature is preferably the storage temperature or a temperature close thereto, and is usually room temperature (20 to 30 ° C.) or lower, for example, 10 ° C. or lower.
　本発明の乳性飲料は、容器に充填後、保存することができる。このとき、不溶性セルロースを添加しない場合、保存中の脂肪浮上を抑制できないが、本発明の乳性飲料では、これを抑制できる。保存温度は、特に制限はないが、好ましくは常温（２０～３０℃）以下、より好ましくは０～３０℃、さらに好ましくは０～２０℃、さらに好ましくは０～１５℃、特に好ましくは０～１０℃である。本発明の乳性飲料においても、保存温度が低ければ、その保存性が高まる。 The milk beverage of the present invention can be stored after filling into a container. At this time, when no insoluble cellulose is added, fat floating during storage cannot be suppressed, but this can be suppressed in the milk beverage of the present invention. The storage temperature is not particularly limited, but is preferably room temperature (20 to 30 ° C.) or less, more preferably 0 to 30 ° C., further preferably 0 to 20 ° C., further preferably 0 to 15 ° C., and particularly preferably 0 to 10 ° C. Even in the milk beverage of the present invention, if the storage temperature is low, the storage stability is enhanced.
　よって本発明の別の態様によれば、不溶性セルロースを配合し、均質化処理を行うことによって乳性飲料の平均脂肪球径を１～１０μｍに調整することを含んでなる、乳性飲料の製造方法が提供される。 Therefore, according to another aspect of the present invention, the production of a dairy beverage comprising adjusting the average fat globule diameter of the dairy beverage to 1 to 10 μm by blending insoluble cellulose and performing a homogenization treatment A method is provided.
　以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。なお、％はいずれも重量基準である。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. All percentages are based on weight.
（実施例１Ａ）
　コーヒー原料としてコーヒーエキス２７ｇ、甘味料として砂糖４０ｇ、脱脂粉乳２７ｇ、および結晶セルロース（商品名「アビセルBV1518」、エフエムシー・ケミカルズ株式会社製）５ｇ（０．５重量％に相当）に対して合計８９５ｇとなるよう原料水に添加後、攪拌溶解した。当該ミックスを３５ＭＰａで均質化処理した後、生クリーム１０５ｇを加えてベースミックスとした。これをバッチ式加熱殺菌にて１１０℃１分間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを実施例１Ａのコーヒー乳飲料とした。 Example 1A
Total for 27 g of coffee extract as a coffee ingredient, 40 g of sugar as a sweetener, 27 g of skim milk powder, and 5 g (corresponding to 0.5% by weight) of crystalline cellulose (trade name “Avicel BV1518”, manufactured by FM Chemicals Co., Ltd.) After adding to raw material water so that it might become 895g, it melt | dissolved with stirring. After homogenizing the mix at 35 MPa, 105 g of fresh cream was added to form a base mix. This was heat sterilized at 110 ° C. for 1 minute by batch-type heat sterilization, cooled to 10 ° C. or lower after sterilization, and filled into a predetermined container to obtain a coffee milk beverage of Example 1A.
　実施例１Ａのコーヒー乳飲料は、乳脂肪分５重量％、無脂乳固形分３重量％であり、１０℃での粘度は１０ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は２．９μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは７．０であった。 The coffee milk beverage of Example 1A has a milk fat content of 5% by weight and a non-fat milk solid content of 3% by weight, a viscosity at 10 ° C. of 10 cp (measured with a B-type viscometer), and an average fat globule diameter of 2. 9 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 7.0.
　得られたコーヒー乳飲料について、下記の評価試験を行った。
　実施例１Ａのコーヒー乳飲料を１０℃１４日間保存した。保存後、コーヒー乳飲料の状態を観察したところ、脂肪浮上は見られなかった。
　また、コーヒー乳飲料について、専門パネラー５名による風味の官能評価試験を実施した。その結果、実施例１Ａのコーヒー乳飲料は、濃厚感があり、後味がすっきりとしたものであった。 The following evaluation test was performed about the obtained coffee milk drink.
The coffee milk beverage of Example 1A was stored at 10 ° C. for 14 days. When the state of the coffee milk drink was observed after storage, no fat levitation was observed.
Moreover, the sensory evaluation test of the flavor by 5 expert panelists was implemented about coffee milk drink. As a result, the coffee milk beverage of Example 1A had a rich feeling and a clean aftertaste.
（比較例１）
　結晶セルロースを使用しない以外は、実施例１Ａと同様にして、比較例１のコーヒー乳飲料を調製した。具体的には以下のようにして調製した。
　コーヒー原料としてコーヒーエキス２７ｇ、甘味料として砂糖４０ｇ、および脱脂粉乳２７ｇに対して合計８９５ｇとなるよう原料水に添加後、攪拌溶解した。当該ミックスを３５ＭＰａで均質化処理した後、生クリーム１０５ｇを加えてベースミックスとした。これをバッチ式加熱殺菌にて１１０℃１分間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを比較例１のコーヒー乳飲料とした。 (Comparative Example 1)
A coffee milk beverage of Comparative Example 1 was prepared in the same manner as Example 1A except that crystalline cellulose was not used. Specifically, it was prepared as follows.
After adding to raw material water so that it might become a total of 895g with respect to 27g of coffee extracts as a coffee raw material, sugar 40g as a sweetener, and skim milk powder 27g, it stirred and melt | dissolved. After homogenizing the mix at 35 MPa, 105 g of fresh cream was added to form a base mix. This was heat sterilized at 110 ° C. for 1 minute by batch-type heat sterilization, cooled to 10 ° C. or lower after sterilization, and filled into a predetermined container to obtain a coffee milk beverage of Comparative Example 1.
　比較例１のコーヒー乳飲料は、乳脂肪分５重量％、無脂乳固形分３重量％であり、の１０℃での粘度は３ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は２．９μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは７．０であった。 The coffee milk beverage of Comparative Example 1 has a milk fat content of 5% by weight and a non-fat milk solid content of 3% by weight, a viscosity at 10 ° C. of 3 cp (measured by a B-type viscometer), and an average fat globule diameter of 2 0.9 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 7.0.
　得られたコーヒー乳飲料について、実施例１Ａと同様にして、評価試験を行った。
　比較例１のコーヒー乳飲料を１０℃４日間保存した。保存後、コーヒー乳飲料の状態を観察したところ、脂肪浮上が起こり、脂肪分が上面で固まった。
　また、コーヒー乳飲料について、専門パネラー５名による風味の官能評価試験を実施した。その結果、比較例１のコーヒー乳飲料は、後味がすっきりとしていたものの、濃厚感は弱いものであった。 The obtained coffee milk beverage was evaluated in the same manner as in Example 1A.
The coffee milk beverage of Comparative Example 1 was stored at 10 ° C. for 4 days. When the state of the coffee milk drink was observed after storage, fat flotation occurred and the fat solidified on the upper surface.
Moreover, the sensory evaluation test of the flavor by 5 expert panelists was implemented about coffee milk drink. As a result, the coffee milk beverage of Comparative Example 1 had a refreshing aftertaste but a weak feeling of richness.
（実施例１Ｂ）
　コーヒー原料としてコーヒーエキス１２ｇ、甘味料として砂糖４５ｇ、脱脂粉乳４０ｇ、生クリーム４０ｇ、植物油脂２８ｇ、結晶セルロース（商品名「アビセルBV1518」、エフエムシー・ケミカルズ株式会社製）２．５ｇ、および香料１ｇに対して、合計１０００ｇとなるよう原料水に添加後、攪拌溶解して殺菌前のベースミックスとした。当該ベースミックスを５ＭＰａで均質化処理した後に、バッチ式加熱殺菌にて１１０℃１分間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを実施例１Ｂのコーヒー乳飲料とした。 (Example 1B)
12 g of coffee extract as raw material for coffee, 45 g of sugar as sweetener, 40 g of skim milk powder, 40 g of fresh cream, 28 g of vegetable oil and fat, 2.5 g of crystalline cellulose (trade name “Avicel BV1518”, manufactured by FM Chemicals Co., Ltd.), and 1 g of flavor On the other hand, after adding to raw material water so that it may become 1000g in total, it stir-dissolved and it was set as the base mix before disinfection. The base mix is homogenized at 5 MPa, then heat sterilized at 110 ° C. for 1 minute by batch-type heat sterilization, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container to obtain the coffee milk of Example 1B A beverage was used.
　実施例１Ｂのコーヒー乳飲料は、乳脂肪分１．９重量％、無脂乳固形分４重量％であり、１０℃での粘度は５ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は１．５μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは７．０であった。 The coffee milk beverage of Example 1B has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured by a B-type viscometer), and an average fat globule diameter is 1.5 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 7.0.
（比較例２）
　結晶セルロースの代わりに、増粘剤であるカラギーナン（商品名「カラギニンCSI-1」、三栄源エフ・エフ・アイ株式会社製）０．１３ｇを加えた以外は、実施例１Ｂと同様にして、比較例２のコーヒー乳飲料を調製した。 (Comparative Example 2)
Instead of crystalline cellulose, carrageenan (trade name “carrageenin CSI-1”, manufactured by San-Ei Gen FFI Co., Ltd.) 0.13 g was added in the same manner as in Example 1B except that A coffee milk beverage of Comparative Example 2 was prepared.
　比較例２のコーヒー乳飲料は、乳脂肪分１．９重量％、無脂乳固形分４重量％であり、１０℃での粘度は５ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は１．５μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは７．０であった。 The coffee milk beverage of Comparative Example 2 has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured with a B-type viscometer), and an average fat globule diameter is 1.5 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 7.0.
（比較例３）
　結晶セルロースの代わりに、増粘剤であるキサンタンガム（商品名「ネオソフトXC」、太陽化学株式会社製）０．１３ｇを加えた以外は、実施例１Ｂと同様にして、比較例３のコーヒー乳飲料を調製した。 (Comparative Example 3)
Coffee milk of Comparative Example 3 in the same manner as Example 1B, except that 0.13 g of xanthan gum (trade name “Neosoft XC”, Taiyo Kagaku Co., Ltd.), which is a thickener, was added instead of crystalline cellulose. A beverage was prepared.
　比較例３のコーヒー乳飲料は、乳脂肪分１．９重量％、無脂乳固形分４重量％であり、１０℃での粘度は５ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は１．５μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは７．０であった。 The coffee milk beverage of Comparative Example 3 has a milk fat content of 1.9% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 5 cp (measured by a B-type viscometer), and an average fat globule diameter is 1.5 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 7.0.
　（実施例１Ｂ、比較例２および比較例３で得られたコーヒー乳飲料に関する評価試験）
　得られた各コーヒー乳飲料について、下記の評価試験を行った 。
　・試験１（物性評価）
　各コーヒー乳飲料を１０℃１４日間保存した後、コーヒー乳飲料の状態を目視で観察した。評価は下記の基準にて行った。
　　（評価基準）
　　　Ａ：　脂肪浮上は生じず、安定な状態が維持できた
　　　Ｂ：　脂肪が浮いて一部がかたまり、再分散しなかった
　　　Ｃ：　脂肪浮上が起こり、脂肪分が上面で固まった (Evaluation test on coffee milk drink obtained in Example 1B, Comparative Example 2 and Comparative Example 3)
The following evaluation tests were performed on the obtained coffee milk beverages.
・ Test 1 (physical property evaluation)
After each coffee milk beverage was stored at 10 ° C. for 14 days, the state of the coffee milk beverage was visually observed. Evaluation was performed according to the following criteria.
(Evaluation criteria)
A: Fat flotation did not occur and a stable state could be maintained. B: Fat floated and partly clumped and not redispersed C: Fat flotation occurred and fat content solidified on the upper surface
　・試験２（官能評価）
　各コーヒー乳飲料について、専門パネラー５名による風味の官能評価試験を実施した。評価は下記の基準にて行った。
　　（評価基準）
　　　Ａ：　濃厚感があり、後味がすっきりとしていた
　　　Ｂ：　濃厚感はあるが、後味に糊っぽさを感じた
　　　Ｃ：　濃厚感はあるが、後味が糊っぽい ・ Test 2 (Sensory evaluation)
For each coffee milk drink, a sensory evaluation test of flavor was conducted by five professional panelists. Evaluation was performed according to the following criteria.
(Evaluation criteria)
A: There was a rich feeling and the aftertaste was clean. B: Although there was a rich feeling, the aftertaste was sticky. C: Although there was a rich feeling, the aftertaste was sticky.
　結果は下記の通りであった。 The results were as follows.
Figure JPOXMLDOC01-appb-T000001
  
Figure JPOXMLDOC01-appb-T000001
  
（実施例２）
　コーヒー原料としてコーヒーエキス１．５ｋｇ、インスタントコーヒー０．３ｋｇ、甘味料として砂糖４ｋｇ、脱脂粉乳４．２ｋｇ、生クリーム２ｋｇ、植物油脂２．８ｋｇ、および結晶セルロース（商品名「アビセルBV1518」、エフエムシー・ケミカルズ株式会社製）０．２５ｋｇ（０．２５重量％に相当）に対し、合計１００ｋｇとなるよう原料水に添加後、攪拌溶解して殺菌前のベースミックスとした。当該ベースミックスを１０ＭＰａで均質化処理した後に、プレート式殺菌機にて１３０℃２秒間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを実施例２のコーヒー乳飲料とした。 (Example 2)
Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization. The base mix is homogenized at 10 MPa, then sterilized by heating at 130 ° C. for 2 seconds in a plate type sterilizer, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container. A beverage was used.
　実施例２のコーヒー乳飲料は、脂肪分３．８重量％、無脂乳固形分４重量％であり、１０℃での粘度は４ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は１．３μｍ（粒度分布系ＳＡＬＤ－２００１による測定）であった。得られたコーヒー乳飲料のｐＨは６．８であった。 The coffee milk beverage of Example 2 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 1. 0.3 μm (measured by particle size distribution system SALD-2001). The pH of the obtained coffee milk drink was 6.8.
　実施例２のコーヒー飲料を１０℃２１日間保存しても、脂肪浮上は見られなかった。 When the coffee beverage of Example 2 was stored at 10 ° C. for 21 days, no fat levitation was observed.
（実施例３）
　ベースミックスを５ＭＰａで均質化処理した以外は、実施例２と同様にして、実施例３のコーヒー乳飲料を調製した。具体的には以下のようにして調製した。
　コーヒー原料としてコーヒーエキス１．５ｋｇ、インスタントコーヒー０．３ｋｇ、甘味料として砂糖４ｋｇ、脱脂粉乳４．２ｋｇ、生クリーム２ｋｇ、植物油脂２．８ｋｇ、および結晶セルロース（商品名「アビセルBV1518」、エフエムシー・ケミカルズ株式会社製）０．２５ｋｇ（０．２５重量％に相当）に対し、合計１００ｋｇとなるよう原料水に添加後、攪拌溶解して殺菌前のベースミックスとした。当該ベースミックスを５ＭＰａで均質化処理した後に、プレート式殺菌機にて１３０℃２秒間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを実施例３のコーヒー乳飲料とした。実施例３のコーヒー乳飲料は、脂肪分３．８重量％、無脂乳固形分４重量％であり、１０℃での粘度は４ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は１．８μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは６．８であった。 (Example 3)
A coffee milk beverage of Example 3 was prepared in the same manner as Example 2 except that the base mix was homogenized at 5 MPa. Specifically, it was prepared as follows.
Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization. The base mix was homogenized at 5 MPa, then heat sterilized at 130 ° C. for 2 seconds in a plate sterilizer, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container, the coffee milk of Example 3 A beverage was used. The coffee milk beverage of Example 3 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 1. 0.8 μm (measured by particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 6.8.
　実施例３のコーヒー飲料を１０℃２１日間保存しても脂肪浮上は見られなかった。 No fat levitation was observed even when the coffee drink of Example 3 was stored at 10 ° C. for 21 days.
（実施例４）
　ベースミックスを２ＭＰａで均質化処理した以外は、実施例２と同様にして、実施例４のコーヒー乳飲料を調製した。具体的には以下のようにして調製した。
　コーヒー原料としてコーヒーエキス１．５ｋｇ、インスタントコーヒー０．３ｋｇ、甘味料として砂糖４ｋｇ、脱脂粉乳４．２ｋｇ、生クリーム２ｋｇ、植物油脂２．８ｋｇ、および結晶セルロース（商品名「アビセルBV1518」、エフエムシー・ケミカルズ株式会社製）０．２５ｋｇ（０．２５重量％に相当）に対し、合計１００ｋｇとなるよう原料水に添加後、攪拌溶解して殺菌前のベースミックスとした。当該ベースミックスを２ＭＰａで均質化処理した後に、プレート式殺菌機にて１３０℃２秒間の加熱殺菌を行い、殺菌後１０℃以下に冷却し、所定容器に充填したものを実施例４のコーヒー乳飲料とした。 Example 4
A coffee milk beverage of Example 4 was prepared in the same manner as Example 2 except that the base mix was homogenized at 2 MPa. Specifically, it was prepared as follows.
Coffee extract 1.5 kg, Instant coffee 0.3 kg, Sweetener 4 kg Sugar, Nonfat dry milk 4.2 kg, Fresh cream 2 kg, Vegetable oil 2.8 kg, Crystalline cellulose (trade name “Avicel BV1518”, FM -Chemicals Co., Ltd.) 0.25 kg (corresponding to 0.25% by weight) was added to the raw water so that the total amount would be 100 kg, and dissolved by stirring to obtain a base mix before sterilization. The base mix was homogenized at 2 MPa, then heat sterilized at 130 ° C. for 2 seconds in a plate sterilizer, cooled to 10 ° C. or lower after sterilization, and filled in a predetermined container, the coffee milk of Example 4 A beverage was used.
　実施例４のコーヒー乳飲料は、脂肪分３．８重量％、無脂乳固形分４重量％であり、１０℃での粘度は４ｃｐ（Ｂ型粘度計による測定）、平均脂肪球径は２．２μｍ（粒度分布系ＳＡＬＤ－２２００による測定）であった。得られたコーヒー乳飲料のｐＨは６．８であった。 The coffee milk beverage of Example 4 has a fat content of 3.8% by weight and a non-fat milk solid content of 4% by weight, a viscosity at 10 ° C. of 4 cp (measured by a B-type viscometer), and an average fat globule diameter of 2. 0.2 μm (measured with a particle size distribution system SALD-2200). The pH of the obtained coffee milk drink was 6.8.
　実施例４のコーヒー飲料を１０℃２１日間保存しても脂肪浮上は見られなかった。 No fat levitation was observed even when the coffee beverage of Example 4 was stored at 10 ° C. for 21 days.
　以上のように、本発明の乳性飲料は、低粘度で、平均脂肪球径が１～１０μｍであっても、保存中の脂肪浮上を抑制することができ、従来の乳性飲料と比較して、脂肪に由来する濃厚感を向上させることができる。また、乳性飲料の平均脂肪球径を１～１０μｍとすることによって、飲用したときの風味の濃厚感やフレーバーリリース（香りの広がり）が向上するため、従来の乳性飲料と比較して、同じ配合や組成であっても、全体的に風味豊かとなる。このため、飲料としての、嗜好性を高めることができる。したがって、本発明の乳性飲料は、嗜好性の高い乳性飲料の製品、例えば、コーヒー乳飲料、乳入りコーヒー飲料、紅茶乳飲料、乳入り紅茶飲料、抹茶乳飲料、乳入り抹茶飲料、フルーツ乳飲料、乳入りフルーツ飲料など公知の乳入り飲料などに適したものといえる。
 


  As described above, the dairy drink of the present invention has a low viscosity and can suppress fat levitation during storage even when the average fat globule diameter is 1 to 10 μm, compared with conventional dairy drinks. Thus, a rich feeling derived from fat can be improved. In addition, by setting the average fat globule diameter of the dairy drink to 1 to 10 μm, the richness of flavor and flavor release (spread of fragrance) when drinking are improved, so compared to conventional dairy drinks, Even if it is the same composition and composition, the flavor is rich overall. For this reason, palatability as a drink can be improved. Accordingly, the dairy beverage of the present invention is a product of a highly dairy beverage such as a coffee milk beverage, a milk coffee beverage, a tea milk beverage, a milk tea beverage, a matcha milk beverage, a milk matcha beverage, a fruit. It can be said that it is suitable for known milk-containing beverages such as milk beverages and milk-containing fruit beverages.



Claims (8)

  1. 　不溶性セルロースを含み、かつ、平均脂肪球径が１～１０μｍである、乳性飲料。 A milk beverage containing insoluble cellulose and having an average fat globule diameter of 1 to 10 μm.
  2. 　不溶性セルロースを０．０５～１重量％含む、請求項１に記載の乳性飲料。 The dairy beverage according to claim 1, comprising 0.05 to 1% by weight of insoluble cellulose.
  3. 　１０℃での粘度が２０ｃｐ以下である、請求項１又は２に記載の乳性飲料。 The dairy drink according to claim 1 or 2, wherein the viscosity at 10 ° C is 20 cp or less.
  4. 　１０℃での粘度が１～２０ｃｐである、請求項１～３のいずれか一項に記載の乳性飲料。 The dairy drink according to any one of claims 1 to 3, wherein the viscosity at 10 ° C is 1 to 20 cp.
  5. 　不溶性セルロースが結晶セルロースである、請求項１～４のいずれか一項に記載の乳性飲料。 The dairy beverage according to any one of claims 1 to 4, wherein the insoluble cellulose is crystalline cellulose.
  6. 　乳性飲料のｐＨが５～７．５である、請求項１～５のいずれか一項に記載の乳性飲料。 The dairy drink according to any one of claims 1 to 5, wherein the pH of the dairy drink is 5 to 7.5.
  7. 　コーヒー入りの乳性飲料である、請求項１～６のいずれか一項に記載の乳性飲料。 The dairy drink according to any one of claims 1 to 6, which is a dairy drink containing coffee.
  8. 　不溶性セルロースを配合し、均質化処理を行うことによって乳性飲料の平均脂肪球径を１～１０μｍに調整することを含んでなる、乳性飲料の製造方法。
     


          A method for producing a milk beverage, comprising adjusting the average fat globule diameter of the milk beverage to 1 to 10 μm by blending insoluble cellulose and performing a homogenization treatment.



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CN112566500A (en) * 2018-08-10 2021-03-26 株式会社三养社 Coffee milk beverage composition

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JPH06169737A (en) * 1992-12-09 1994-06-21 Snow Brand Milk Prod Co Ltd Cocoa drink
WO2007096962A1 (en) * 2006-02-22 2007-08-30 San-Ei Gen F.F.I., Inc. Plant sterol-containing milk beverage and process for production thereof
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JPS56117753A (en) * 1980-02-22 1981-09-16 Asahi Chem Ind Co Ltd Novel type of beverage and its making
JPH06169737A (en) * 1992-12-09 1994-06-21 Snow Brand Milk Prod Co Ltd Cocoa drink
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JP2021501564A (en) * 2017-11-02 2021-01-21 ソシエテ・デ・プロデュイ・ネスレ・エス・アー Ready-to-drink dairy beverages with improved texture and stability
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US20210289809A1 (en) * 2018-08-10 2021-09-23 Samyang Corporation Coffee milk drink composition

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