WO2022039222A1 - Dha-containing milk beverage and method for manufacturing same - Google Patents

Abstract

The purpose of the present invention is to provide a docosahexaenoic acid (DHA)-containing milk beverage, in which the off flavor of an ω3 fatty acid such as DHA is improved, and a method for manufacturing the same. The present invention provides a DHA-containing milk beverage having a non-fat milk solid concentration of 5.0-15.0 mass% and a milk fat concentration of 1.0-7.0 mass%, wherein the DHA content is 150-700 mg/125 mL and milk-derived components are contained in an emulsified state. The present invention also provides a method for producing the DHA-containing milk beverage, said method comprising a step for homogenizing milk-derived components and an ω3 fatty acid-containing fat or oil.

Description

DHA-containing milk drink and its manufacturing method Reference of related application

The present application enjoys the benefit of the priority of the preceding Japanese application, Japanese Patent Application No. 2020-139652 (filed date: August 20, 2020), and the entire disclosure thereof is hereby cited by reference. It is considered to be a part of.

The present invention relates to a DHA-containing milk beverage and a method for producing the same.

Docosahexaenoic acid (DHA) is a fatty acid with 6 carbon atoms and 22 carbon atoms, and like eicosapentaenoic acid (EPA), the third carbon-carbon bond from the end of the methyl group is a double bond ω. It is one of the -3 polyunsaturated fatty acids. DHA and EPA are essential fatty acids in a broad sense, and are abundantly contained in algae oil and fish oil as free fatty acids or constituent fatty acids of fat. It is known that DHA and EPA contribute to the fluidity of the membrane as a constituent lipid of the biological membrane. In particular, DHA is abundant in the cranial nerve system, retina, testis, and myocardium, and has an important role in maintaining homeostasis of the living body. It has been reported to have a physiological effect. DHA and EPA are also known to be useful for the treatment and prevention of various diseases, and their usefulness for coronary artery disease, cancer, neurological disease and the like has been reported.

DHA is mainly contained in fish and shellfish, but the daily intake of DHA is decreasing with the decrease in fish and shellfish intake due to the westernization of Japanese diet. According to the Japanese Dietary Intake Standards (2010 edition), the lower limit of the target amount of DHA and EPA is 1 g / day, but it is used in the Japanese Dietary Intake Standards (2010 edition) in 2005. Calculated from the results of the National Health and Nutrition Survey of 2018 and 2018, the median intakes of DHA and EPA for Japanese people aged 30 to 49 and over are 0.32 g / day and 0.23 g / day, respectively. , The lower limit of the target amount has not been reached. In order to get enough DHA from the diet, you will eat a lot of fish, but there is a risk that some fish contain environmental pollutants such as mercury, and there is a risk of excessive salt depending on the cooking method such as salting and dried fish. Therefore, foods that can ingest DHA other than fish are desired.

However, DHA is unstable because it has many unsaturated bonds, and it is oxidized by the influence of oxygen, light, heat, etc., and an offensive odor is generated. This off-flavor is called a so-called return odor (off-flavour), and the generation of this return odor causes troubles in use such as significantly reducing the value of products containing DHA. Therefore, suppressing the deterioration of DHA and preventing the generation of return odor are issues that must be solved in developing a product containing DHA. For example, Patent Documents 1 and 2 disclose foods that cope with the offensive odor of unsaturated fatty acids such as DHA. In addition, Non-Patent Document 1 reports evaluation results on the stability of foods containing fish oil containing unsaturated fatty acids.

International Publication No. 2013/122122 International Publication No. 2019/171788

An object of the present invention is to provide a DHA-containing milk beverage having an improved off-flavor of ω3 fatty acid such as DHA and a method for producing the same.

According to the present invention, the following inventions are provided.
[1] The non-fat milk solids concentration is 5.0 to 15.0% by mass, the milk fat concentration is 1.5 to 7.0% by mass, and the milk solids concentration is 8.5 to 8.5. A docosahexaenoic acid (DHA) -containing dairy beverage having a DHA content of 17.0% by mass and having a DHA content of 150 to 700 mg / 125 mL.
[2] The milk beverage according to the above [1], which contains eicosapentaenoic acid (EPA).
[3] The milk beverage according to the above [1] or [2], which has an EPA content of 50 to 400 mg / 125 mL.
[4] The milk beverage according to any one of the above [1] to [3], which has an emulsified particle size (fat particle size) of 0.4 to 1.2 μm.
[5] The milk beverage according to any one of the above [1] to [4], wherein the total fat content concentration is 1.5 to 7.5% by mass.
[6] The milk beverage according to any one of the above [1] to [5], wherein the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and / or EPA is 27 or more.
[7] The milk beverage according to any one of the above [1] to [6], wherein the pH is in the range of 5.5 to 8.
[8] A method for producing a DHA-containing milk beverage, which comprises a step of subjecting a milk-derived component and an ω3 fatty acid-containing oil / fat to a homogenization treatment.
[9] The non-fat milk solid content concentration of the milk beverage is 5.0 to 15.0% by mass, the milk fat content concentration is 1.5 to 7.0% by mass, and the milk solid content concentration is The production method according to the above [8], which is 8.5 to 17.0%.
[10] The DHA content of the milk beverage is 150 to 700 mg / 125 mL, and in some cases, the milk beverage further contains EPA, and the EPA content in the milk beverage is 50 to 400 mg / 125 mL. , The manufacturing method according to the above [8] or [9].
[11] The production method according to any one of the above [8] to [10], wherein the milk drink has an emulsified particle size (fat particle size) of 0.4 to 1.2 μm.
[12] The production method according to any one of the above [8] to [11], wherein the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and / or EPA is 27 or more.
[13] The production method according to any one of the above [8] to [12], which comprises a homogenization step followed by a sterilization step.
[14] The production method according to the above [13], which comprises a dissolved oxygen reduction step before the sterilization step.
[15] The production method according to the above [13], wherein the sterilization step is carried out at a dissolved oxygen concentration of 5 ppm or less.
[16] The production method according to any one of the above [8] to [15], wherein the pH of the produced milk beverage is in the range of 5.5 to 8.
[17] A DHA-containing milk beverage produced by the production method according to any one of the above [8] to [16].

The present invention is advantageous in that a DHA-containing milk beverage having an improved unusual flavor of unsaturated fatty acids such as DHA can be provided without adding an additional component such as a masking agent. Further, the present invention can provide a DHA-containing dairy beverage having an improved unusual flavor of unsaturated fatty acids such as DHA in a stable emulsified state without using food additives such as emulsifiers, stabilizers and gelling agents. Is advantageous.

Specific description of the invention

<< DHA-containing milk drink >>
The milk beverage of the present invention is a milk beverage containing DHA. The milk beverage of the present invention is also a milk beverage containing ω3 fatty acids such as DHA and EPA. The milk beverage of the present invention may contain ω3 fatty acids such as DHA or DHA and EPA in a purified form or in a crude extract form. The milk beverage of the present invention may also contain ω3 fatty acids such as DHA or DHA and EPA as food materials or synthetic fats and oils containing them. Examples of such food materials include fish oils, various animal and vegetable oils such as vegetable oils and fats, algae oils, oils and fats obtained from microorganisms, and refined oils and fats obtained by refining these oils and fats.

In the present invention, ω3 fatty acid-containing oils and fats (for example, fish oil and algae oil) containing at least ω3 fatty acids such as DHA or DHA and EPA can be used. The form of the ω3 fatty acid-containing fat and oil used in the present invention is not particularly limited as long as it contains at least ω3 fatty acid such as DHA or DHA and EPA, but contains a higher concentration of ω3 fatty acid such as DHA or DHA and EPA. Ω3 fatty acid-containing refined fats and oils (for example, refined fish oil and refined algae oil) can be preferably used. Refined fats and oils containing ω3 fatty acids are commercially available, and for example, Sanomega DHA27 (NOF), DHA / EPA high content composition (Fuji Oil), DD oil (Nippon Suisan Kaisha), and DHA Alga oil (BASF) should be used. Can be done.

The lower limit (or more or more) of the DHA content of the milk beverage of the present invention is 150 mg / 125 mL, 200 mg / 125 mL, 250 mg / 125 mL, 300 mg / 125 mL, 350 mg / 125 mL, 400 mg / 125 mL, 450 mg / 125 mL, 500 mg / 125 mL, It can be 550 mg / 125 mL, and the upper limit (or less or less) can be 700 mg / 125 mL, 650 mg / 125 mL, 600 mg / 125 mL. These lower and upper limits can be arbitrarily combined, and the DHA content of the milk beverage of the present invention may be, for example, 150 to 700 mg / 125 mL, 150 to 650 mg / 125 mL, and 150 to 600 mg / 125 mL. can.

The milk beverage of the present invention may also contain eicosapentaenoic acid (EPA). When the milk beverage of the present invention contains ω3 fatty acid-containing fats and oils, the milk beverage of the present invention contains EPA in addition to DHA. The lower limit (or more or more) of the EPA content of the milk beverage of the present invention can be 50 mg / 125 mL, 75 mg / 125 mL, 100 mg / 125 mL, 150 mg / 125 mL, 200 mg / 125 mL, 250 mg / 125 mL, and the upper limit ( Less than or equal to) can be 400 mg / 125 mL, 350 mg / 125 mL, 300 mg / 125 mL. These lower and upper limits can be arbitrarily combined, and the EPA content of the milk beverage of the present invention may be, for example, 50 to 400 mg / 125 mL, 50 to 350 mg / 125 mL, and 75 to 300 mg / 125 mL. can.

The milk beverage of the present invention contains a milk-derived component as a component constituting the milk beverage. Examples of milk include milk derived from mammals such as milk, sheep milk (for example, sheep milk), goat milk, buffalo milk, camel milk, and human milk. Examples of the milk-derived component include a component derived from a raw material of a milk beverage. Examples of raw materials for milk beverages include whole milk such as raw milk, milk, and special milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, skim milk, partially skim milk, skim milk, and skim milk. Milk, whole milk powder, skim milk powder, partially skim milk powder, sweetened milk powder, prepared powdered milk, brick milk, unsweetened milk, unsweetened skim milk, sweetened skim, sweetened skim milk, milk clear (whey), concentrated whey, cream, butter, Butter oil, butter milk, milk fat film, cheese, prepared liquid milk, fermented milk, lactic acid bacteria beverage, ice cream, concentrated milk, skim milk concentrate, partially skim milk concentrate, skim milk concentrate, sterilized milk, cream powder, Examples thereof include whey powder, protein-concentrated whey powder, WPI (whey protein isolate), butter milk powder, frozen concentrated milk, permeate derived from dairy raw materials prepared by a known method, and milk protein concentrate. In the present invention, the milk-derived component can be paraphrased as a raw material for a milk beverage.

The milk beverage of the present invention is a beverage containing milk-derived components, and is a type-specific name specified in "Ministry Ordinance on Ingredient Standards for Milk and Milk Products (Ministry Ordinance for Milk, etc.)" and "Fair Competition Code for Labeling of Drinking Milk". It corresponds to a "milk beverage" (a beverage containing a component having a milk solid content of 3.0% or more by weight). The milk beverage of the present invention is mainly made of raw milk, milk or special milk or foods produced from these as raw materials, and is a raw material other than dairy products such as minerals, vitamins, coffee, tea, fruit juice, fruit meat, dietary fiber and oligosaccharides. A beverage with the addition of milk and a beverage with reduced milk-derived components by decomposition of milk sugar, etc., which contains a milk solid content of a total of non-fat milk solid content and milk fat content in a weight percentage of 3.0% or more. Examples thereof include nutrition-enriched milk beverages such as mineral-enriched milk and vitamin-enriched milk, taste-type milk beverages such as coffee milk and fruit milk, and milk sugar-decomposing type milk beverages.

The milk beverage of the present invention contains a non-fat milk solid content, a milk fat content and a milk solid content, and can be specified by the non-fat milk solid content concentration, the milk fat content concentration and the milk solid content concentration. The non-fat milk solid content concentration means the solid content concentration of the component obtained by removing water and milk fat from the milk beverage, and the milk solid content concentration means the combined concentration of the non-fat milk solid content and the milk fat content of the milk beverage. .. The non-fat milk solid content concentration, milk fat content concentration, milk solid content concentration and other milk component concentrations can be measured in accordance with the "Test Method for Ingredient Standards for Milk, etc." of the Ordinance of the Ministry of Milk, etc.

The lower limit (or more or more) of the non-fat milk solid content concentration (mass%) of the dairy beverage of the present invention is 5.0%, 5.5%, 6.0%, 6.5%, 6.8%, It can be 7.0%, 7.5%, 8.0%, 8.5%, 8.8%, 9.0%, and the upper limit (or less or less) is 15.0%, 14. 5%, 14.0%, 13.5%, 13.0%, 12.5%, 12.1%, 12.0%, 11.5%, 11.0%, 10.8%, 10. It can be 5% or 10.0%. These lower and upper limits can be arbitrarily combined, and the non-fat milk solid content concentration of the milk beverage of the present invention is, for example, 5.0 to 15.0%, 5.5 to 14.0%, and so on. It can be 6.0 to 13.0%, 6.5 to 12.5%, and 6.8 to 12.1%. Further, the lower limit (or more or more) of the milk fat content concentration (mass%) of the milk beverage of the present invention is 1.5%, 2.0%, 2.3%, 2.5%, 2.7%, It can be 2.8% and 3.0%, and the upper limit (or less or less) is 7.0%, 6.5%, 6.0%, 5.5%, 5.2%, 5. It can be 0%, 4.5%, 4.0%, 3.5%. These lower and upper limits can be freely combined, and the milk fat concentration of the milk beverage of the present invention is, for example, 1.5 to 7.0%, 1.5 to 6.5%, 2. It can be 0 to 6.0%, 2.0 to 5.5%, 2.3 to 5.2%. Further, the lower limit (or more or more) of the milk solid content concentration (mass%) of the milk beverage of the present invention is 8.5%, 9.0%, 9.5%, 9.9%, 10.0%, It can be 10.5%, 11.0%, 11.2%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, and the upper limit (or less or less). Less than 17.0%, 16.5%, 16.0%, 15.5%, 15.0%, 14.5%, 14.0%, 13.5%, 13.0%, 12. It can be 5% and 12.0%. These lower and upper limits can be arbitrarily combined, and the milk solid content concentration of the milk beverage of the present invention is, for example, 8.5 to 17.0%, 9.0 to 16.5%, 9. It can be 5 to 16.0% and 9.9 to 16.0%.

The milk beverage of the present invention can be specified by the total fat content concentration. The total fat content concentration means the combined concentration of the milk fat content of the milk drink and the ω3 fatty acid-containing fat and oil contained in the milk drink. The lower limit (or more or more) of the total fat content concentration (mass%) of the milk beverage of the present invention is 1.5%, 2.0%, 2.5%, 3.0%, 3.4%, 3. It can be 5%, 3.8%, and the upper limit (less than or less than) is 7.5%, 7.0%, 6.5%, 6.2%, 6.0%, 5.5%. Can be. These lower and upper limits can be freely combined, and the total fat content of the milk beverage of the present invention is, for example, 1.5 to 7.5%, 2.0 to 7.5%, 2. It can be 5 to 7.0%, 3.0 to 7.0%, 3.4 to 6.2%, and 3.5 to 6.5%.

According to a preferred embodiment of the milk beverage of the present invention, the non-fat milk solid content concentration is 6.8 to 12.1% by mass, the milk fat content concentration is 2.3 to 5.2% by mass, and the milk fat content is 2.3 to 5.2% by mass. A milk beverage containing docosahexaenoic acid (DHA) having a milk solid content concentration of 9.9 to 16.0% by mass, having a DHA content of 150 to 700 mg / 125 mL, and having milk-derived components in an emulsified state. DHA-containing milk beverages containing are provided. According to the preferred embodiment of the milk beverage of the present invention, the non-fat milk solid content concentration is 6.8 to 12.1% by mass, the milk fat content concentration is 2.3 to 5.2% by mass, and the milk. A docosahexaenoic acid (DHA) -containing milk beverage having a solid content concentration of 9.9 to 16.0% by mass and a total fat content of 3.4 to 6.2% by mass, wherein the DHA content is A DHA-containing milk beverage is provided in which the amount is 150 to 700 mg / 125 mL and the milk-derived component is contained in an emulsified state.

In the milk beverage of the present invention, the ratio of the milk solid content concentration (% by mass) in the beverage to the content (% by mass) of DHA and / or EPA in the beverage is set to 27 or more to make ω3 such as DHA. The off-flavor derived from fatty acids can be effectively suppressed. The lower limit of this ratio (greater than or equal to or greater than) can preferably be 34, 40 or 47, and the upper limit of this ratio (less than or equal to or less than) can be 70 or 65. These lower limit value and upper limit value can be arbitrarily combined, and the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and EPA in the milk beverage of the present invention is, for example, 27 to 70. , 34-70, 40-70 or 47-70. When the content of DHA and / or EPA in the milk beverage of the present invention is "mg / 125 mL", a value obtained by multiplying the above ratio by 0.008 can be applied.

The milk beverage of the present invention may contain optional components other than milk-derived components, and such optional components include, for example, minerals such as sodium, potassium, magnesium, calcium and phosphorus; vitamins; lactose, oligosaccharides. Sugars such as; dietary fiber; flavors, sweeteners, emulsifiers, stabilizers, gelling agents, antioxidants, pH regulators and other food additives. The milk beverage of the present invention can be a lauric acid derived from vegetable fat or a milk beverage containing lauric acid and not containing vegetable fat. Here, "does not contain lauric acid derived from vegetable fat or vegetable fat containing lauric acid" means that lauric acid derived from vegetable fat or vegetable fat containing lauric acid is not added or contained as a raw material in the production of milk beverages. Means that.

According to a preferred embodiment of the present invention, there is provided a milk beverage containing a milk-derived component and an oil / fat containing ω3 fatty acid in an emulsified state, and a milk beverage containing a milk-derived component and DHA and, in some cases, EPA in an emulsified state. That is, in the milk beverage of the present invention, the milk-derived component and the ω3 fatty acid-containing fat or oil or DHA and, in some cases, EPA are preferably present in the beverage in an emulsified state. The emulsified particle size of the milk beverage of the present invention (the particle size of particles composed of milk-derived protein and / or fat content and ω3 fatty acid-containing fat and oil contained in milk-derived components, mainly fat particle size) is a laser diffraction type particle size. It is measured using a distribution measuring device, and means a median diameter which is a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis. The lower limit (or more or more) of the emulsified particle size (fat particle size) of the dairy beverage of the present invention may be 0.4 μm, 0.5 μm, 0.6 μm, 0.7 μm, 0.8 μm, 0.9 μm. The upper limit (or less or less) can be 1.2 μm, 1.1 μm, 1.0 μm, 0.9 μm, 0.8 μm, 0.7 μm. These lower limit value and upper limit value can be arbitrarily combined, and the emulsified particle size of the milk beverage of the present invention is, for example, 0.4 to 1.2 μm, 0.5 to 1.2 μm, 0.6 to 1. It can be 1. μm. In the milk beverage of the present invention, ω3 fatty acids such as DHA or DHA and EPA can be present in a stable emulsified state together with milk-derived components without adding food additives such as emulsifiers, stabilizers and gelling agents. can. That is, the beverage of the present invention can be a milk beverage that is substantially free of emulsifiers, stabilizers and / or gelling agents. Here, "substantially free of emulsifiers, stabilizers and / or gelling agents" means that these components are not contained at all, or emulsifiers, stabilizers and / or gelling agents are used as milk-derived components and ω3 fatty acids. Stabilizer to the extent that it does not contribute to a stable emulsified state of the contained fats and oils (the emulsifier is less than 0.1% by mass (preferably less than 0.08% by mass, more preferably less than 0.06% by mass) with respect to the beverage of the present invention). Is less than 0.1% by mass (preferably less than 0.01% by mass, more preferably less than 0.001% by mass), and the gelling agent is less than 0.1% by mass (preferably less than 0.01% by mass, more preferably less than 0.01% by mass). Means that it is contained in less than 0.001% by mass)).

The pH of the milk beverage of the present invention can be 5.5 to 8, preferably 5.5 to 7.8, more preferably 6.0 to 7, from the viewpoint of flavor acceptable to the consumer. It is 6.6, and particularly preferably 6.5 to 7. The pH of a milk drink can be measured using a commercially available pH meter. The pH of the milk beverage can also be adjusted by blending a pH adjusting component such as a pH adjusting agent, if necessary.

<< Manufacturing method of milk drink >>
INDUSTRIAL APPLICABILITY According to the present invention, there is provided a method for producing a DHA-containing milk beverage, which comprises a step of subjecting a milk-derived component and an ω3 fatty acid-containing oil / fat to a homogenization treatment. In the production method of the present invention, it can be carried out according to a usual milk beverage manufacturing method except that the homogenization treatment step is carried out. According to the production method of the present invention, the milk beverage of the present invention can be produced. Therefore, the production method of the present invention can be carried out according to the description of the milk beverage of the present invention.

In one aspect of the production method of the present invention, the homogenization treatment step can be carried out by homogenizing a mixed solution containing a milk-derived component and an oil / fat containing ω3 fatty acid. In another aspect of the production method of the present invention, it can be carried out by homogenizing the liquid containing milk-derived components while mixing the ω3 fatty acid-containing fats and oils. In any of the homogenization treatment steps, ω3 fatty acids such as DHA and EPA can be present in the milk beverage in a stable emulsified state together with the milk-derived components.

The liquid containing the milk-derived component can be prepared from the raw material used for the milk drink itself, or can be prepared by blending and mixing the raw material used for the milk drink. A mixed liquid containing milk-derived components and ω3 fatty acid-containing fats and oils can be prepared by mixing and mixing the raw materials used in the milk beverage and the ω3 fatty acid-containing fats and oils. In addition to water, the raw materials used for dairy beverages include one or more of the above-mentioned milk-derived components, for example, whole milk such as raw milk, milk, special milk, component-adjusted milk, low-fat milk, and non-fat milk. Milk, processed milk, skim milk, partially skim milk, skim milk, skim milk, whole milk powder, skim milk powder, partially skim milk powder, sweetened milk powder, prepared milk powder, brick milk, sugar-free milk powder, sugar-free skim milk milk, sugar-sweetened milk Skim milk, sweetened skim milk, milk clear (whey), concentrated whey, concentrated milk, skim milk concentrate, partially skim milk concentrate, skim milk concentrate, sterilized milk, cream, butter, butter oil, butter milk, cheese, prepared liquid Examples thereof include milk, fermented milk, lactic acid bacteria beverages, ice creams, cream powder, whey powder, protein-concentrated whey powder, butter milk powder, permeate derived from dairy raw materials prepared by a known method, and milk protein concentrate. Examples of the combination of two or more kinds of milk-derived components include raw milk, whole milk powder, skim milk powder, cream powder, concentrated milk, skim milk concentrate and cream combination, and raw milk, concentrated milk, skim milk concentrate and cream combination. , A combination of raw milk, skim milk concentrate and cream, a combination of skim milk concentrate and cream, and the like.

The homogenization treatment in the production method of the present invention is a treatment for homogenizing solid components such as milk-derived proteins and / or particles (fat globules) composed of fats and ω3 fatty acid-containing fats and oils contained in milk-derived components into small pieces. be. The homogenization treatment is not limited to the homogenization of fat globules such as milk and the treatment using a general-purpose homogenizer (homogenizer) used for liquefaction of fermented milk, but is not limited to in-line mixers (static mixers, static mixers, supermarkets). In addition to homogenization treatment by equipment such as a tank with a stirring function (including a mixer, etc.) and a tank with a stirring function (including a tank with a stirring / temperature control function, a tank with a stirring / temperature control / depressurization / homogenization function, etc.) , A known shearing process using a homomixer, homodisper, extruder, etc. is also included. When homogenizing using a homogenizer, the homogenization pressure is, for example, 1 to 45 MPa, 2 to 40 MPa, 3 to 35 MPa, 4 to 30 MPa, 5 to 25 MPa, and 10 to 20 MPa. The temperature for homogenization is, for example, 50 to 100 ° C, 60 to 95 ° C, 70 to 90 ° C, and 75 to 85 ° C.

The production method of the present invention may include a sterilization step after the homogenization step in order to improve the storage stability of the milk beverage of the present invention. In the sterilization step, a known sterilization method for milk beverages can be adopted and sterilization conditions can be set. As sterilization methods, low temperature long time sterilization method (LTLT method), high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), energization heat sterilization method (Joule heat sterilization method), high flow high electrolytic sterilization method. Including methods, for example, plate type heat sterilization, tube type heat sterilization, batch type heat sterilization, energization heat sterilization, heat sterilization by microwave wave, indirect heat sterilization such as retort heating, steam injection, steam infusion, etc. Heat sterilization can be mentioned. The sterilization conditions are, for example, holding at 60 to 65 ° C. for 20 to 30 minutes, holding at 80 to 100 ° C. for 15 to 10 minutes, and holding at 110 ° C. to 150 ° C. for 2 to 15 seconds, and the same sterilization conditions. If so, it can be changed as appropriate. In the production method of the present invention, non-heat sterilization can be adopted in order to improve the storage stability. Examples of the non-heat sterilization method include light irradiation sterilization, radiation irradiation sterilization, and high voltage pulse sterilization.

The production method of the present invention may include a treatment step of reducing the dissolved oxygen concentration of a raw material for a milk beverage or an intermediate product (a liquid containing a milk-derived component, a mixed liquid containing a milk-derived component and an oil / fat containing ω3 fatty acid). .. Such treatments include replacing the dissolved oxygen in the raw milk and intermediate products with an inert gas such as nitrogen gas and carbon dioxide gas, and spraying the raw milk and intermediate products under reduced pressure (vacuum) conditions. Examples thereof include a process of degassing, a process of atomizing or thinning raw milk or an intermediate product, and then putting it into a tank in a low pressure state or a vacuum state. The dissolved oxygen concentration reducing treatment described in Japanese Patent No. 6129463 and the like can be adopted. The dissolved oxygen concentration can be measured with a commercially available measuring device (dissolved oxygen measuring device, portable DO meter, optical dissolved oxygen meter, etc.). In the production method of the present invention, the dissolved oxygen concentration is reduced (for example, the dissolved oxygen concentration (DO) is 5 ppm or less, preferably 4 ppm or less, more preferably 3 ppm or less, still more preferably 2 ppm or less, and particularly preferably 1.5 ppm. It is desirable to perform homogenization treatment and sterilization treatment in the following). It is possible to effectively reduce the off-flavor of ω3 fatty acids such as DHA by homogenization treatment and sterilization treatment in a state where the dissolved oxygen concentration is reduced.

In the production method of the present invention, the milk beverage obtained in the step including the homogenization step can be cooled in order to improve the storage stability of the milk beverage of the present invention. The temperature of the milk beverage of the present invention finally cooled is, for example, 0 to 30 ° C., 0 to 25 ° C., 0 to 20 ° C., 0 to 15 ° C., 0 to 12 ° C., 0 to 10 ° C., 0 to 5 ° C. ℃. The cooling means is not particularly limited, and cooling can be performed according to a conventional method. The cooling temperature is preferably a storage temperature or a temperature close to the storage temperature, and examples thereof include normal temperature (20 to 30 ° C.) or 10 ° C. or lower.

In the production method of the present invention, after the sterilization treatment, an arbitrary container is filled with a filling machine and sealed, and the milk beverage of the present invention can be in the form of a packaged beverage. The container can be filled in a paper container (gable top type container, brick type container, etc.), a soft bag, a can, a PET bottle, a bottle, or the like, and a paper container, a can, or a bottle packaging container is more preferable. A container that is shielded from light is preferable in order to suppress an unpleasant flavor due to photodegradation, and a paper container is more preferable from the viewpoint of consideration for the environment. The filling step of the milk drink is known and can be carried out according to a conventional method. Since the dissolved oxygen concentration of the milk beverage of the present invention is reduced, the container should be a container having low oxygen permeability, for example, a bottle, a can (steel can, aluminum can, etc.), PET (polyethylene terephthalate), vinyl, nylon, etc. A container made of the material is preferable. When the milk beverage of the present invention is filled in a paper container, it is preferable to use a paper container having low oxygen permeability, for example, a container formed of a laminated sheet containing a paper base material layer and a nylon resin layer. In the present invention, the laminated sheet constituting the paper container is, for example, a laminated sheet in which a polyethylene layer, a paper base material layer, a nylon resin layer, an adhesive layer, and a polyethylene layer are laminated in this order from the outside to the inside of the container. Can be mentioned. Examples of the resin forming the nylon resin layer include various nylons (polyamide resins) such as nylon MXD6, nylon 6, nylon 6,6, and nylon 4,6.

The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

Method for measuring emulsified particle size The emulsified particle size was measured using a laser diffraction type particle size distribution measuring device SALD-2200 (Shimadzu Corporation) for milk drinks prepared under various conditions in each example. Specifically, the obtained milk beverage was diluted with ion-exchanged water and adjusted so that the maximum value of the light intensity distribution of diffraction / scattering was 35 to 75% (absolute value: 700 to 1500). Then, using the software WingSALD II (Shimadzu Corporation) for the particle size distribution measuring device, the distribution of the light intensity was analyzed, and the emulsified particle diameter (median diameter) of the solid component contained in the milk drink was obtained.

Example 1: Suppression of unusual flavor derived from DHA in a milk drink containing DHA (1)
In this example, the influence of the content of various milk components on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.

(1) Preparation of milk beverage containing DHA Skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), cream (fresh cream (non-fat milk solid content 4.7% by mass,) Milk fat content 47.0% by mass)) was prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C (15 to 25 ° C)). ) And mixed to obtain a mixed solution (prepared mix) containing refined fats and oils containing ω3 fatty acid. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to less than 2.0 ppm, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 125 ml aseptic brick container to prepare a milk beverage of Example 1 (DHA content: 300 mg, EPA content: 150 mg per 125 ml of milk beverage).

By changing the blending ratio of skim milk concentrate and fresh cream, milk drinks with different non-fat milk solid content, milk fat content, and total fat content were prepared. Table 1 shows the component compositions of the obtained milk beverages (test foods 1 to 9). The test food 2 is a mixture of test foods 1 and 3, the test food 4 is a mixture of test foods 3 and 5, the test food 8 is a mixture of test foods 3 and 9, and the test food 7 is a mixture of test foods 6 and 8. Prepared. The emulsified particle size of each milk beverage is 1: 0.70 μm for the test food, 3: 0.67 μm for the test food, 5: 0.64 μm for the test food, 6: 0.65 μm for the test food, and 9: 0.67 μm for the test food. there were.

(2) Sensory evaluation The sensory evaluation was carried out by 10 trained panelists. Specifically, the flavor of the test foods 1 to 9 as a milk beverage was evaluated on a 5-point scale of 1 to 5, and the average value of the evaluation scores of 10 panelists was calculated. When the score was 3 or more, it was judged that the off-flavor derived from DHA was improved. The five-level evaluation criteria were as follows.

5 points: The flavor is equivalent to that of the control product (commercially available milk: Meiji milk (Meiji)) 4 points: A slightly different flavor is felt compared to the control product 3 points: DHA compared to the control product I feel the off-flavor derived from it, but it is within the permissible range. 2 points: I feel the off-flavor derived from DHA strongly compared to the control product. 1 point: The off-flavor derived from DHA is extremely strong compared to the control product. feel

(3) Results The sensory evaluation results are shown in Table 2.

It was found that the higher the non-fat milk solid content, the milk fat content and the milk solid content, the better the flavor, and the lower the content, the worse the flavor. From this result, in the milk beverage, the non-fat milk solid content is in the range of 5.0 to 15.0% by mass, the milk fat content is in the range of 1.5 to 7.0% by mass, and the milk solid content is 8.5. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass. In the milk beverage, the non-fat milk solid content is in the range of 6.8 to 12.1% by mass, the milk fat content is in the range of 2.3 to 5.2% by mass, and the milk solid content is 9.9 to 16%. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass. Furthermore, it was also found that by setting the total fat content in the milk beverage in the range of 1.5 to 7.5% by mass, the abnormal flavor derived from ω3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ω3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage.

Further, for the test foods 1 to 8, the approximate expression between the ratio (X) of the milk solid content (mass%) to the content (mass%) of DHA and EPA and the sensory evaluation result (flavor evaluation) (Y) is calculated by the least squares method. Calculated (Y = 0.0759X + 0.9345, R ² = 0.6763). From this approximation formula, by setting the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and EPA to 27 or more (preferably 34 or more), the unusual flavor derived from ω3 fatty acid such as DHA is effective. It turned out that it can be suppressed.

Example 2: Suppression of unusual flavor derived from DHA in a milk drink containing DHA (2)
In this example, the influence of the content of various milk components on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.

Raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (Non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) were prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C (15 to 25 ° C)). ) And mixed to make a mixed mix. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 2.0 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 200 mL aseptic brick container to prepare a milk beverage of Example 2 (DHA content: 500 mg, EPA content: 250 mg per 200 mL of milk beverage).

Milk beverages (test foods 10 to 14) having different non-fat milk solid content, milk fat content, and total fat content were prepared by changing the blending ratios of raw milk, skim milk concentrate, and fresh cream. For example, in the test food 12, raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass) was 30.00 parts by mass, skim milk concentrate (non-fat milk solid content 32.7% by mass,). Milk fat content 0.3% by mass) 18.78 parts by mass, fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) 3.60 parts by mass, ω3 fatty acid-containing purification It was prepared by blending 1.02 parts by mass of fats and oils. Table 3 shows the component composition and the emulsified particle size of the obtained milk beverages (test foods 10 to 14).

Similar to (2) of Example 1, when the flavor of the test foods 10 to 14 as a milk beverage was compared with the control product (commercially available milk: Meiji milk (Meiji)), the test food 10 and the test food 13 were DHA. The test food 10 had a stronger off-flavor derived from DHA than the test food 13.

It was found that the higher the non-fat milk solid content, the milk fat content and the milk solid content, the better the flavor, and the lower the content, the worse the flavor. From this result, in the milk beverage, the non-fat milk solid content is in the range of 5.0 to 15.0% by mass, the milk fat content is in the range of 1.5 to 7.0% by mass, and the milk solid content is 8.5. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass. In the milk beverage, the non-fat milk solid content is in the range of 6.8 to 12.1% by mass, the milk fat content is in the range of 2.3 to 5.2% by mass, and the milk solid content is 9.9 to 16%. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass. Furthermore, it was also found that by setting the total fat content in the milk beverage in the range of 1.5 to 7.5% by mass, the abnormal flavor derived from ω3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ω3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage.

Example 3: Suppression of unusual flavor derived from DHA in a milk drink containing DHA (3)
In this example, the effect of the presence or absence of the dissolved oxygen concentration reduction treatment on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.

Similar to the test food 12 of Example 2, raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass, milk). Fat content 0.3% by mass), fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass), ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil) )), The raw material water was mixed and mixed to prepare a mixed mix. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 1.2 ppm, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a milk beverage of Example 3. The milk beverage of Example 3 was stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.

As a control milk drink, a milk drink to which the dissolved oxygen concentration reduction treatment was not applied was prepared. Similar to the test food 12 of Example 2, first, raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass). , Milk fat content 0.3% by mass), Fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass), ω3 fatty acid-containing refined fat (DHA / EPA high content composition (non-fat) (2) Oil production)) and raw material water were mixed and mixed to prepare a mixed mix (dissolved oxygen concentration 10 ppm). This compounded mix was homogenized at 15 MPa (75 to 85 ° C.) with a homogenizer and then sterilized at 130 ° C. for 2 seconds with a plate sterilizer. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a control milk drink. The control milk drink was also stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.

Both the milk beverage and the control milk beverage of Example 3 had a non-fat milk solid content of 8.8% by mass, a milk fat content of 2.8% by mass, a total fat content of 3.8% by mass, and a milk solid content of 11.6. It was% by mass, and the DHA content per 100 mL was 250 mg, and the EPA content was 125 mg. The emulsified particle size was 0.83 μm for the milk drink of Example 3 and 0.82 μm for the control milk drink, respectively.

In the evaluation of the flavor of the fresh product, both the milk drink and the control milk drink of Example 3 were good. In the flavor evaluation after storage at 10 ° C. for 14 days, a strange flavor derived from ω3 fatty acid such as DHA was felt only in the control milk drink. In addition, neither the milk drink of Example 3 nor the control milk drink showed the occurrence of cream floating (fat floating) and precipitation (protein aggregation) after storage at 10 ° C. for 14 days. From this result, it was found that by performing the dissolved oxygen concentration reduction treatment, it is possible to suppress the off-flavor derived from ω3 fatty acid such as DHA without adding a substance for suppressing deterioration of ω3 fatty acid such as an antioxidant. Further, in both the milk beverage and the control milk beverage of Example 3, ω3 fatty acids such as DHA and EPA are stably emulsified together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It turns out that it can exist.

Example 4: Suppression of unusual flavor derived from DHA in a milk drink containing DHA (4)
In this example, the influence of the presence or absence of the antioxidant on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.

Similar to the test food 12 of Example 2, 30.00 parts by mass of raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass) and skim milk concentrate (non-fat milk solid content 32). 18.78 parts by mass of .7% by mass, milk fat content 0.3% by mass, 3.60 parts by mass of fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) , Ω3 fatty acid-containing purified fat (DHA / EPA high content composition (Fuji Oil)) 1.02 parts by mass and raw material water were mixed and mixed to prepare a mixed mix of test food 15 (control). 0.10 parts by mass of the antioxidant in Table 4 was further mixed with this compounded mix to prepare a compounded mix of test foods 16-18. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to these compounding mixes to reduce the dissolved oxygen concentration to 2.0 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a milk beverage (test foods 15 to 18) of Example 4. The milk beverage of Example 4 was stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated. The composition of the milk beverage of Example 4 was 8.8% by mass of non-fat milk solid content, 2.8% by mass of milk fat content, 3.8% by mass of total fat content, and 11.6% by mass of milk solid content. The DHA content per 100 mL was 250 mg, and the EPA content was 125 mg.

In the evaluation of the flavor of the fresh product, the milk beverages (test foods 15 to 18) of Example 4 were all good. In the flavor evaluation after storage at 10 ° C. for 14 days, a strange flavor derived from ω3 fatty acid such as DHA was felt in the test food 15 (control) and the test foods 17-18, but they were within the permissible range. On the other hand, the test food 16 had only a slightly different flavor. In addition, no cream floating (fat floating) or precipitation (protein aggregation) occurred after storage of the test foods 15 to 18 at 10 ° C. for 14 days. From this result, by further adding an antioxidant (ascorbic acid) in addition to the dissolved oxygen concentration reducing treatment, it is possible to further suppress the off-flavor derived from ω3 fatty acid such as DHA without performing the dissolved oxygen concentration reducing treatment. There was found. Further, in the milk beverages of Example 4 (test foods 15 to 18), ω3 fatty acids such as DHA and EPA were stabilized together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It has been found that it can be present in an emulsified state.

Example 5: Suppression of unusual flavor derived from DHA in a milk drink containing DHA (5)
In this example, the change over time in the unusual flavor derived from DHA in the DHA-containing milk beverages having different component compositions was evaluated.

(1) Preparation of test food 19 30.00 parts by mass of raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7 mass%) %, Milk fat content 0.3% by mass) 18.78 parts by mass, fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) 3.6 parts by mass cold ( It was prepared in advance at 20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. 1.02 parts by mass of ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C) while stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower). (15 to 25 ° C.)) and mixed to obtain a mixed mix. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 1.5 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 200 mL aseptic brick container to prepare a test food 19. The milk beverage of the test food 19 had a DHA content of 500 mg and an EPA content of 250 mg per 200 mL.

(2) Preparation of test food 20 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content 4.7) Mass%, milk fat content 47.0% by mass) 4.70 parts by mass, ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) 1.63 parts by mass, 125 mL aseptic brick container The test food 20 was prepared in the same manner as the test food 19 except that the filling was changed to. The milk beverage of the test food 20 had a DHA content of 500 mg and an EPA content of 250 mg per 125 mL.

(3) Preparation of test food 21 30.00 parts by mass of raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass) %, Milk fat content 0.3% by mass) was changed to 18.68 parts by mass, and fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) was changed to 4.35 parts by mass. Further, the test food 21 was prepared in the same manner as the test food 19 except that 0.10 parts by mass of an antioxidant (sodium ascorbate (Mitsubishi Shoji Life Science)) was added. The milk beverage of the test food 21 had a DHA content of 300 mg and an EPA content of 150 mg per 200 mL.

(4) Evaluation of flavor of test foods 19 to 21 The test foods 19 to 21 are stored at 10 ° C. and 25 ° C., and the flavor is evaluated after storage for 0 days (fresh food), 7 days, 14 days, 21 days, and 30 days. did. For the test food 19 and the test food 21, the flavors after storage at 10 ° C. and 25 ° C. for 45 days, 60 days, 90 days, and 120 days were also evaluated. Table 5 shows the component composition and the emulsified particle size of the obtained milk beverages (test foods 19 to 21).

In the test food 19, the flavors after storage at 10 ° C and 25 ° C for 7 days, 14 days, and 21 days are equivalent to those of fresh foods, and storage at 10 ° C is stored for 30, 45, and 60 days. After that, it had the same flavor as fresh food. Storage at 25 ° C was acceptable from after storage for 30 days until after storage for 45 days, although a strange flavor derived from ω3 fatty acids such as DHA was felt, but after storage for 60 days, 90 days, and 120 days, it was derived from DHA. It had a strong offensive flavor and was unacceptable. On the other hand, storage at 10 ° C. was acceptable even after storage for 120 days, although a strange flavor derived from DHA was felt after storage for 90 days. In addition, the test food 19 was stored at 10 ° C and 25 ° C for 7 days, 14 days, 21 days, 30 days, 45 days, 60 days, 90 days, and 120 days after storage, and the cream floated (lipid). No levitation) or precipitation (protein aggregation) was observed.

In the test food 20, the flavor after 7 days of storage at 10 ° C and 25 ° C was the same as that of the fresh food, and the flavor of the test food 20 after storage at 10 ° C was the same as that of the fresh food after 14 days of storage. After 14 days of storage at 25 ° C., an offensive flavor derived from DHA was felt, but it was within the allowable range, but after 21 and 30 days of storage, the offensive flavor derived from DHA was strong and unacceptable. On the other hand, storage at 10 ° C. was within the permissible range for those who felt an offensive flavor derived from DHA after storage for 21 days, and after storage for 30 days, the offensive flavor derived from DHA was strong and unacceptable. In addition, in the test food 20, the occurrence of cream floating (lipid floating) and precipitation (protein aggregation) occurred after storage at 10 ° C and 25 ° C for 7, 14, 21, and 30 days. I couldn't see it.

In the test food 21, the flavor after storage at 10 ° C. and storage at 25 ° C. for 7, 14, 21, and 30 days is the same as that of a fresh food, and storage at 10 ° C. for 30 days, 45 days, Even after storage for 60 days, the flavor was equivalent to that of fresh food. Storage at 25 ° C was acceptable from after storage for 45 days to after storage for 60 days, although a strange flavor derived from DHA was felt, but after storage for 90 days and 120 days, the unusual flavor derived from DHA was strong and acceptable. It was something I couldn't do. On the other hand, storage at 10 ° C. was acceptable from after storage for 90 days until after storage for 120 days, although a strange flavor derived from DHA was felt. In addition, the test food 21 was stored at 10 ° C and 25 ° C for 7 days, 14 days, 21 days, 30 days, 45 days, 60 days, 90 days, and 120 days after storage, and the cream floated (lipid). No levitation) or precipitation (protein aggregation) was observed.

From this result, in the milk beverage, the non-fat milk solid content is in the range of 5.0 to 15.0% by mass, the milk fat content is in the range of 1.5 to 7.0% by mass, and the milk solid content is 8.5. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass. In the milk beverage, the non-fat milk solid content is in the range of 6.8 to 12.1% by mass, the milk fat content is in the range of 2.3 to 5.2% by mass, and the milk solid content is 9.9 to 16%. It was found that the abnormal flavor derived from ω3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass. Furthermore, it was also found that by setting the total fat content in the milk beverage in the range of 1.5 to 7.5% by mass, the abnormal flavor derived from ω3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ω3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage. Further, it was found that by performing the dissolved oxygen concentration reduction treatment, it is possible to suppress the off-flavor derived from ω3 fatty acid such as DHA without adding a substance for suppressing deterioration of ω3 fatty acid such as an antioxidant. Furthermore, it was found that by combining the treatment for reducing the dissolved oxygen concentration and the addition of an antioxidant, it is possible to suppress the off-flavor derived from ω3 fatty acids such as DHA, especially in normal temperature storage (storage at 25 ° C). Further, the milk beverages of Example 5 (test foods 19 to 21) stabilized ω3 fatty acids such as DHA and EPA together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It has been found that it can be present in an emulsified state.

Example 6: Addition of ω3 fatty acid-containing refined fat and oil to a DHA-containing milk beverage In this example, a method for adding ω3 fatty acid-containing refined fat and oil was examined.

(1) Preparation of test food 22 (control) 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content) 4.70 parts by mass of 4.7% by mass and 47.0% by mass of milk fat) were prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), 1.63 parts by mass of ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C). (15 to 25 ° C.)) and mixed to obtain a mixed mix. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 1.5 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 100 mL PET bottle container to prepare a test food 22 (control).

(2) Preparation of test foods 23 to 25 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content 4) 4.70 parts by mass of 0.7% by mass and 47.0% by mass of milk fat) were prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. Further, raw material water (about 20 ° C. (15 to 25 ° C.)) was prepared and mixed, and then a treatment for reducing the dissolved oxygen concentration by nitrogen gas replacement was applied to obtain a dissolved oxygen concentration of 1.5 ppm. Here, 1.63 parts by mass of ω3 fatty acid-containing refined fats and oils (DHA / EPA high-containing composition (Fuji Oil)) were added (so-called in-line method) using the mixing equipment shown in Table 6 to prepare a mixed mix. Then, after homogenizing treatment (75 to 85 ° C.) at 15 MPa with a homogenizer, sterilization was performed at 130 ° C. for 2 seconds with a plate sterilizer. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 100 mL PET bottle container to prepare a milk beverage (test foods 23 to 25) of Example 6.

(3) Flavor evaluation of test foods 22 to 25 The composition of the milk beverage of Example 6 (test foods 22 to 25) was 9.7% by mass of non-fat milk solids, 2.3% by mass of milk fat, and total. The fat content was 3.9% by mass and the milk solid content was 12.0% by mass, and the DHA content per 100 mL was 400 mg and the EPA content was 200 mg.

In the flavor evaluation of fresh foods and the flavor evaluation after storage at 10 ° C. for 14 days, both the test foods 22 (control) and the test foods 23 to 25 were good, and no difference was observed. In addition, neither the test food 22 (control) nor the test foods 23 to 25 were stored at 10 ° C. for 14 days, and no cream floating (fat floating) or precipitation (protein aggregation) occurred. From this result, it was clarified that the so-called in-line method can also be applied to the method of adding the refined fat and oil containing ω3 fatty acid. Further, even if the method of adding the refined fat containing ω3 fatty acid is an in-line method (test foods 23 to 25), ω3 such as DHA and EPA is not used without using food additives such as emulsifiers, stabilizers and gelling agents. It has been found that fatty acids can be present in a stable emulsified state together with milk-derived components.

Example 7: Preparation of DHA-containing milk beverage (1) Preparation of DHA-containing milk beverage 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), 4.70 parts by mass of fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) is premixed at a cold temperature (20 ° C. or lower) and mixed to contain milk-derived components. It was made into a liquid. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), 1.63 parts by mass of ω3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C). (15 to 25 ° C.)) and mixed to obtain a mixed mix. Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to less than 1.2 ppm, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 125 mL aseptic brick container to prepare a milk beverage of Example 7. The milk beverage of Example 7 was stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.

(2) Flavor evaluation of milk beverage containing DHA The composition of the milk beverage of Example 7 is 9.7% by mass of non-fat milk solid content, 2.3% by mass of milk fat, 3.9% by mass of total fat, and milk. The solid content was 12.0% by mass, and the DHA content per 125 mL was 570 mg and the EPA content was 300 mg. The diameter of the emulsified particles was 0.73 μm.

The milk beverage of Example 7 was good in the flavor evaluation of the fresh product. In the flavor evaluation after storage at 10 ° C. for 14 days, only slightly different flavors were felt. In addition, in the milk beverage of Example 7, no cream floating (lipid floating) or precipitation (protein aggregation) occurred after storage at 10 ° C. for 14 days. From this result, even if the content of ω3 fatty acid is increased, ω3 fatty acid such as DHA and EPA exists in a stable emulsified state together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It turned out that it could be made to.

Claims (17)

1. The non-fat milk solid content concentration is 5.0 to 15.0% by mass, the milk fat content concentration is 1.5 to 7.0% by mass, and the milk solid content concentration is 8.5 to 17.0. A docosahexaenoic acid (DHA) -containing dairy beverage having a DHA content of 150 to 700 mg / 125 mL, which is by mass%.
2. The milk beverage according to claim 1, which contains eicosapentaenoic acid (EPA).
3. The milk beverage according to claim 1 or 2, wherein the EPA content is 50 to 400 mg / 125 mL.
4. The milk beverage according to any one of claims 1 to 3, wherein the emulsified particle size (fat particle size) is 0.4 to 1.2 μm.
5. The milk beverage according to any one of claims 1 to 4, wherein the total fat concentration is 1.5 to 7.5% by mass.
6. The milk beverage according to any one of claims 1 to 5, wherein the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and / or EPA is 27 or more.
7. The milk beverage according to any one of claims 1 to 6, wherein the pH is in the range of 5.5 to 8.
8. A method for producing a DHA-containing milk beverage, which comprises a step of subjecting milk-derived components and ω3 fatty acid-containing fats and oils to a homogenization treatment.
9. The non-fat milk solid content concentration of the milk beverage is 5.0 to 15.0% by mass, the milk fat content concentration is 1.5 to 7.0% by mass, and the milk solid content concentration is 8.5. The production method according to claim 8, wherein the content is ~ 17.0%.
10. Claimed that the DHA content of the milk beverage is 150-700 mg / 125 mL, and in some cases the milk beverage further contains EPA and the EPA content in the milk beverage is 50-400 mg / 125 mL. The production method according to 8 or 9.
11. The production method according to any one of claims 8 to 10, wherein the milk drink has an emulsified particle size (fat particle size) of 0.4 to 1.2 μm.
12. The production method according to any one of claims 8 to 11, wherein the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and / or EPA is 27 or more.
13. The production method according to any one of claims 8 to 12, which comprises a sterilization step after the homogenization step.
14. The manufacturing method according to claim 13, which comprises a dissolved oxygen reduction step before the sterilization step.
15. The production method according to claim 13, wherein the sterilization step is carried out at a dissolved oxygen concentration of 5 ppm or less.
16. The production method according to any one of claims 8 to 15, wherein the pH of the produced milk beverage is in the range of 5.5 to 8.
17. A DHA-containing milk beverage produced by the production method according to any one of claims 8 to 16.