WO2017078114A1 - Boisson lactée et son procédé de fabrication - Google Patents

Boisson lactée et son procédé de fabrication 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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Prior art keywords
milk
beverage
fat
coffee
drink
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PCT/JP2016/082723
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English (en)
Japanese (ja)
Inventor
久展 野路
史 金子
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株式会社明治
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Priority to JP2017548838A priority Critical patent/JPWO2017078114A1/ja
Publication of WO2017078114A1 publication Critical patent/WO2017078114A1/fr

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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

La présente invention concerne une boisson lactée qui contient de la cellulose insoluble et présente un diamètre moyen de globule gras compris entre 1 et 10 µm. Cette boisson lactée peut conférer une sensation de richesse dérivée de la graisse, améliorer la sapidité, et présente ces caractéristiques même lorsque la boisson présente une faible viscosité. De plus, en réglant le diamètre moyen de globule gras compris entre 1 et 10 μm, la boisson lactée selon la présente invention, confère une richesse du goût et une libération d'arôme améliorée (libération d'arômes) lorsqu'elle est ingérée, et, par conséquent, confère globalement un goût plus agréable et peut améliorer la sapidité par rapport aux boissons lactées, même avec la même formulation ou composition utilisée dans les boissons de lait classiques.
PCT/JP2016/082723 2015-11-05 2016-11-04 Boisson lactée et son procédé de fabrication WO2017078114A1 (fr)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
JP2021501564A (ja) * 2017-11-02 2021-01-21 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 改善された質感及び安定性を有するレディ・トゥ・ドリンク乳系飲料
CN112566500A (zh) * 2018-08-10 2021-03-26 株式会社三养社 咖啡乳饮料组合物

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