WO2023140236A1 - 植物油脂と植物由来タンパク質を含有する乳成分含有飲料及びその製造方法 - Google Patents
植物油脂と植物由来タンパク質を含有する乳成分含有飲料及びその製造方法 Download PDFInfo
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- WO2023140236A1 WO2023140236A1 PCT/JP2023/001121 JP2023001121W WO2023140236A1 WO 2023140236 A1 WO2023140236 A1 WO 2023140236A1 JP 2023001121 W JP2023001121 W JP 2023001121W WO 2023140236 A1 WO2023140236 A1 WO 2023140236A1
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- 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
Definitions
- the present invention relates to a milk component-containing beverage and a method for producing the same. More specifically, the present invention relates to a milk component-containing beverage containing vegetable oil and plant-derived protein and having enhanced milk flavor and milk richness.
- Dairy-containing beverages such as milk coffee and milk tea are highly palatable beverages, and in addition to being drunk at home and in cafes, various products are sold in the market as packaged beverages.
- Packaged dairy-containing beverages on the market include chilled beverages that allow you to enjoy the taste of fresh milk and dairy-containing beverages that can be stored at room temperature for a long period of time. Dairy-containing beverages that are distributed at room temperature have good storage stability and can be sold after being heated, so they are consumed in various situations.
- dairy-containing beverages distributed at room temperature cannot be manufactured and sold as milk beverages containing a large amount of milk components due to concerns about the safety of containers and packaging.
- a technique for solving this problem a technique of using vegetable oil in a milk component-containing beverage is known.
- Patent Document 1 discloses a vegetable oil and fat composition containing sucrose fatty acid ester, organic acid glycerol fatty acid ester, and polyglycerin fatty acid ester and/or lecithin as an emulsifier. It is disclosed that by including this composition in a beverage, the flavor of the beverage is improved and a beverage that can withstand high temperature sterilization and long-term storage is provided.
- Patent Document 2 discloses a technique for imparting a rich and fresh feeling of milk provided in cafes and chilled distribution by including vegetable oils and phospholipids such as phosphatidylcholine in containerized beverages that can be distributed at room temperature and sold heated.
- the conventional techniques described above impart a fresh milk flavor, they are not sufficient in terms of the milk-like richness.
- An object of the present invention is to provide a milk component-containing beverage that has a low total protein content and, for example, even when packaged in a container that can be distributed at room temperature, in addition to the milk flavor that is provided in chilled distribution, you can also enjoy the richness of milk.
- a milk component-containing beverage having a total protein content of more than 0.00% by mass and not more than 3.00% by mass, (a) the milk component comprises milk fat and milk protein; (b) the beverage contains a vegetable oil and a plant-derived protein; (c) the vegetable oil content in the beverage is 0.1% by mass or more, (d) A beverage, wherein the plant-derived protein content in the beverage is 1-90% by mass of the total protein content.
- a method for producing a milk component-containing beverage (1) (a) the milk component comprises milk fat and milk protein, (b) the vegetable oil content in the beverage is 0.1% by mass or more; (c) the total protein content in the beverage is more than 0.00% by mass and no more than 3.00% by mass; (d) A step of mixing and adjusting the milk component, the vegetable oil and the plant-derived protein so that the plant-derived protein content in the beverage is 1 to 90% by mass of the total protein content, and (2) A method comprising the step of filling the beverage into a container.
- the present invention it is possible to provide a vegetable oil-containing dairy component-containing beverage with enhanced milk flavor and milk-like richness.
- the milk flavor is the aroma and taste that you feel the moment you put milk in your mouth
- the milk-like richness refers to the rich feeling that remains in the entire mouth even after a long time has passed after drinking milk.
- the milk component-containing beverage of the present invention for example, contains an appropriate amount of vegetable oil and plant-derived protein even if the milk component content is small enough to allow normal temperature distribution, so that it can be provided in chilled distribution.
- the beverage of the present invention is a milk component-containing beverage having a total protein content of more than 0.00% by mass and 3.00% by mass or less, (a) the milk component contains milk fat and milk protein, (b) the beverage contains vegetable oil and fat, and (c) has a vegetable oil and fat content of 0.1% by mass or more, and (d) has a plant-derived protein content of 1 to 90% by mass of the total protein content.
- the beverage of the present invention contains a milk component.
- Dairy components may be included to include milk fat and milk protein in the beverage.
- the milk component for example, one or more of milk, skim milk, concentrated milk, skimmed concentrated milk, condensed milk, skimmed condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, buttermilk, buttermilk powder, casein, whey, cheese, etc. can be selected and used.
- Preferred dairy ingredients are cow's milk, concentrated milk, and whole milk powder, since they contain both milk fat and milk protein. Milk is particularly preferred. Only one of these milk components can be used.
- two or more dairy ingredients when two or more dairy ingredients are combined, they can be used in combination so that both milk fat and milk protein are included, such as a combination of powdered skim milk and fresh cream, or a combination of powdered skim milk and butter.
- the beverage of the present invention contains vegetable oil.
- vegetable fats and oils refer to fats and oils extracted from plant materials.
- the oil extraction method is not particularly limited, and is selected according to the plant material. Examples include, if necessary, a method of extracting oil by squeezing a plant material that has been pretreated by crushing, dehulling, drying, heating, etc., and a method of extracting oil using a solvent. However, it is not limited to these.
- the extracted oil may be filtered and used, or if necessary, it may be used after being subjected to a refining treatment selected from degumming, deacidification, decolorization, deodorization, dewaxing, and the like.
- the type of vegetable oil is not limited, but examples thereof include safflower oil, coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, and processed oil (processed from vegetable oil).
- One type of vegetable oil may be used, or a plurality of types may be used in combination.
- the plant-derived protein used in the present invention may also contain a trace amount of lipids, but these lipids (not obtained by oil extraction) are not included in the vegetable oils and fats in the present invention.
- the content of vegetable oil in the beverage of the present invention is 0.1% by mass or more, preferably 0.15-3.0% by mass, more preferably 0.3-2.0% by mass, and most preferably 0.5-1.5%. If the vegetable oil content is less than 0.1% by mass, the milk flavor will be weak and the effects of the present invention will not be obtained. On the other hand, if it is more than 3.0% by mass, the bitterness of the vegetable oil may be perceived when the beverage is drunk.
- the content of vegetable oils and fats in beverages can be measured by a known method. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil is measured by fatty acid analysis, and the amount of vegetable oil can be calculated by back-calculating the lipid amount of the entire vegetable oil from the content ratio.
- Plant-derived protein The beverage of the present invention contains plant-derived protein.
- the type of plant in the plant-derived protein is not limited, and it is preferable to use a protein-rich plant.
- examples of such plants include beans (soybeans (including soymilk), peas), nuts (almonds, cashew nuts, hazelnuts, walnuts, pistachios, coconuts), oats, rice, and the like.
- the plant-derived protein to be used may be of one type, or may be used in combination of multiple types.
- the plant-derived protein in the beverage for example, the plant as it is or after being soaked in water and ground into a liquid or paste, or purified by centrifugation or the like, or powdered by a drying process.
- the plant-derived protein of the present invention does not include a trace amount of protein contained in the extract obtained by extracting the plant using a solvent such as water and the extract obtained by concentrating or drying the extract, specifically the trace amount of protein derived from coffee extract and tea leaf extract.
- the content of plant-derived protein in the beverage of the present invention is 1-90% by mass, preferably 2-50% by mass, more preferably 10-50% by mass of the total protein content.
- the total protein content is the sum of milk protein content and plant-derived protein content. If the plant-derived protein content is lower than 1% by mass of the total protein content, the effect of the present invention cannot be obtained, and if it is higher than 90% by mass, the milk flavor is insufficient.
- the beverage targeted by the present invention is a beverage having a total protein content of 3.00% by mass or less. Beverages with a total protein content of more than 3.00% by mass have a rich taste even when they do not contain plant-derived protein, and therefore the problem of the present invention does not occur in the first place.
- the total protein content in the beverage is preferably 0.10% by mass or more and 3.00% by mass or less, more preferably 0.50% by mass or more and 2.80% by mass or less.
- the total protein content of the beverage of the present invention can be measured by the Kjeldahl method.
- the content of plant-derived protein in a beverage can be obtained, for example, by determining the content of protein corresponding to plant-derived protein from the concentration and composition of various amino acids in the beverage and the ingredient label attached to the product.
- milk solids The milk solids content of the beverage of the present invention is preferably less than 3.0% by mass, more preferably 1.0-2.5% by mass, even more preferably 1.5-2.0% by mass. If the content of milk solids is less than 3.0% by mass, it does not meet the standards for "milk beverages" in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products", but according to the present invention, milk flavor and richness of milk can be imparted, and a milk feeling equivalent to that of milk beverages can be obtained.
- Milk solids refers to the sum of milk fat and non-fat milk solids, and general milk has a milk solids content of 12.6% by mass (3.8% by mass of milk fat and 8.8% by mass of non-fat milk solids).
- the milk solids content can be obtained by drying the milk component using a general drying method (freeze drying, evaporation to dryness, etc.) and measuring the weight of the dry matter after removing water. For example, the milk solids content of each of the milk raw materials (milk components) displayed on the container of the packaged beverage is measured, and the sum of the measurements can be taken as the milk solids content in the beverage.
- a general drying method freeze drying, evaporation to dryness, etc.
- milk fat Although the beverage of the present invention contains milk fat, its content is not particularly limited. It is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and still more preferably 0.5% by mass or more. This is because when the milk fat content is 0.1% by mass or more, it becomes easier to impart milk flavor. Moreover, since the milk solid content is preferably less than 3.0% by mass as described above, the milk fat content is also preferably less than 3.0% by mass, more preferably less than 2.5% by mass.
- dairy-containing beverage a dairy component
- dairy-containing beverages include, but are not limited to, beverages containing milk components such as milk-flavored beverages, coffee milk, black tea milk, and green tea milk.
- the milk component-containing beverage of the present invention may contain caffeine.
- caffeine By containing an appropriate amount of caffeine, the effect of masking the bitterness derived from vegetable oils and fats can be obtained.
- the caffeine content is too high, the caffeine is perceived as bitter and can affect the flavor of the beverage.
- the content of caffeine in the beverage of the present invention is not particularly limited, but is preferably 1-100 mg, more preferably 3-50 mg, and even more preferably 5-40 mg per 100 mL of the beverage.
- the content of caffeine in a beverage can be measured using, for example, high performance liquid chromatography.
- caffeine when added to a beverage is not particularly limited, but for example, caffeine-containing coffee extracts, tea (green tea, black tea, oolong tea) extracts, or caffeine preparations can be used.
- tea extract or tea extract either liquid or powder may be used.
- the beverage of the present invention further contains a sweetening component.
- a sweetening component has the effect of enhancing the mellowness of milk.
- the sweetening component is a component having sweetness, and refers to sugars, sugar alcohols, and sweeteners.
- sugars having sweetness such as sugar, fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, and lactose
- sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol
- various sweeteners such as sucralose, aspartame, acesulfame potassium, neotame, and stevia extract.
- the beverage of the present invention may contain flavoring agents, emulsifiers, pH adjusters, antioxidants, and the like, as long as they do not affect the effects of the present invention.
- the type of flavoring agent is not particularly limited, but flavoring agents that enhance the flavor of milk components, such as milk flavoring agents, can be preferably selected.
- emulsifiers include known emulsifiers containing sucrose fatty acid esters, glycerin fatty acid esters, lecithin, lysolecithin, sorbitan fatty acid esters, polyglycerin fatty acid esters, etc. as main components. Among them, sucrose fatty acid ester can be preferably selected.
- the pH of the beverage of the present invention is not particularly limited, it is preferably 5.0 to 8.0, more preferably 6.0 to 7.0, from the viewpoint of ensuring the microbiological safety of the beverage.
- the pH adjustment of the beverage can be appropriately performed using a known pH adjuster.
- the beverage of the present invention is preferably a packaged beverage packed in a container.
- a container for filling the beverage is not particularly limited, and for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle, or the like can be used.
- PET bottles, aluminum cans, and steel cans are preferable because the present invention is suitably used for beverages distributed at room temperature, and PET bottles, which are lightweight and easy to carry, are particularly preferable.
- heat sterilization When the beverage of the present invention is a packaged beverage, it is preferably heat sterilized.
- the conditions of the heat sterilization treatment in the present invention are not particularly limited, but when a heat-resistant container (metal can, glass, etc.) is used, retort sterilization (110 to 140 ° C., 1 to several tens of minutes) can be performed, and when a non-heat-resistant container (PET bottle, paper container, etc.) is used, for example, the prepared liquid is preliminarily sterilized at high temperature for a short time (UHT sterilization: 110 to 150 ° C., 1 to several tens of seconds) with a plate heat exchanger or the like. After cooling to a temperature of , the non-heat-resistant container can be filled.
- UHT sterilization 110 to 150 ° C., 1 to several tens of seconds
- the milk component-containing beverage of the present invention can be produced by mixing milk components, vegetable oils and fats, and plant-derived proteins so as to satisfy the specific concentration ranges described above. Moreover, you may fill a container after mixing. Specifically, it can be produced by a method including the following steps: (1) (a) the milk component comprises milk fat and milk protein, (b) the vegetable oil content in the beverage is 0.1% by mass or more; (c) the total protein content in the beverage is more than 0.00% by mass and no more than 3.00% by mass; (d) A step of mixing and adjusting milk components, vegetable oils and plant-derived proteins so that the plant-derived protein content in the beverage is 1 to 90% by mass of the total protein content, and (2) A step of filling the beverage into a container.
- the milk components, vegetable oils and fats, and plant-derived proteins are as described above.
- water may be mixed with the various additives described above (caffeine, sweeteners, flavors, emulsifiers, pH adjusters, antioxidants, etc.).
- the method of mixing is not particularly limited, and a method used in the production of ordinary beverages may be used. Also, the order of mixing and the temperature during mixing are not particularly limited, and appropriate conditions may be selected according to the materials.
- the resulting beverage may be filled into a container as described above to serve as a packaged beverage.
- the above-described heat sterilization may be performed at the time of filling the beverage or before or after the filling.
- Reference Example A milk component-containing drink was prepared according to Table 1 using milk, safflower oil, and an emulsifier.
- the milk used contained 3.3% by mass of milk protein and 3.8% by mass of milk fat.
- safflower oil manufactured by Nisshin Oillio Group Co., Ltd. was used, and emulsifiers used were Sunsoft (registered trademark) A-181EP (manufactured by Taiyo Kagaku Co., Ltd.) and Poem (registered trademark) B-10 (manufactured by Riken Vitamin Co., Ltd.).
- a sensory evaluation was carried out by 5 specialist panels on the obtained milk component-containing beverage.
- each panel evaluated it in 3 stages ( ⁇ : milk flavor, ⁇ : a little milk flavor, ⁇ : almost no milk flavor), and the evaluation with the largest number of people was evaluated.
- the milk-like richness was evaluated by each panel based on the following evaluation criteria, and the average score was adopted. An average score of 2.0 points or more is acceptable, and an average score of 3.0 points or more is preferable.
- 5 points Richness is felt, and the richness lasts for 60 seconds or longer (equivalent to sample 1-1).
- 4 points Richness is felt, and the richness lasts for 30 seconds or more and less than 60 seconds.
- Experimental example 1 A milk component-containing drink was prepared according to Table 2 using milk, safflower oil, soybean raw materials, and an emulsifier.
- the milk and safflower oil are the same as in Reference Example 1, and the soybean raw material is Nisshin OilliO Group Co., Ltd. "Full fat soybean flour Alpha Plus (registered trademark) HS-600" (soybean protein content 42.7% by mass).
- Experimental example 2 The raw materials of vegetable oil, plant-derived protein, and milk components were changed as shown in Table 3, and the amount of vegetable oil and fat, the amount of milk fat, the amount of milk protein, and the amount of plant-derived protein equivalent to those of sample 2-4 in Experimental Example 2.
- a beverage was prepared. Ezaki Glico Co., Ltd. “Almond Effect” (almond protein content 1% by mass) is used as the almond raw material, and “Alpro (registered trademark) Oat Milk” manufactured by Danone Japan Co., Ltd. (oat protein content 0.2% by mass) is used as the oat raw material.
- coconut oil was manufactured by Nisshin OilliO Group, and palm oil was manufactured by Fuji Oil Co., Ltd.
- the powdered skim milk contained 34% by mass of milk protein and 1% by mass of milk fat, and the fresh cream contained 2% by mass of milk protein and 47% by mass of milk fat.
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Abstract
Description
[1]総タンパク質含有量が0.00質量%より多く3.00質量%以下である乳成分含有飲料であって、
(a)乳成分が乳脂肪と乳タンパク質を含み、
(b)飲料が植物油脂と植物由来タンパク質とを含み、
(c)飲料中の植物油脂含有量が0.1質量%以上であり、
(d)飲料中の植物由来タンパク質含有量が、総タンパク質含有量の1~90質量%である、飲料。
[2]植物由来タンパク質の植物が、大豆、アーモンド、オーツ麦のいずれか1以上である[1]記載の飲料。
[3]植物油脂が、紅花油、ヤシ油、パーム油のいずれか1以上である、[1]または[2]記載の飲料。
[4]乳固形分が3.0質量%未満である、[1]~[3]のいずれか一項に記載の飲料。
[5]カフェインを含む、[1]~[4]のいずれか一項に記載の飲料。
[6]乳成分含有飲料の製造方法であって、
(1)(a)乳成分が乳脂肪と乳タンパク質を含み、
(b)飲料中の植物油脂含有量が0.1質量%以上であり、
(c)飲料中の総タンパク質含有量が0.00質量%より多く3.00質量%以下であり、
(d)飲料中の植物由来タンパク質含有量が、総タンパク質含有量の1~90質量%である飲料となるように、乳成分と植物油脂と植物由来タンパク質とを混和し調整する工程、及び
(2)飲料を容器に充填する工程
を含む方法。
本発明の飲料は乳成分を含む。飲料中に乳脂肪及び乳タンパク質を含有するように乳成分を含有させればよい。乳成分としては、例えば、牛乳、脱脂乳、濃縮乳、脱脂濃縮乳、練乳、脱脂練乳、全脂粉乳、脱脂粉乳、生クリーム、バター、バターオイル、バターミルク、バターミルクパウダー、カゼイン、ホエー、チーズなどのうち1種または2種以上を選択して用いることができる。好ましい乳成分は、乳脂肪及び乳タンパク質の両方を含有する点から、牛乳、濃縮乳、全脂粉乳である。特に牛乳が好ましい。これらの乳成分は1種のみで用いることができる。一方、2種以上の乳原料を組み合わせる場合は、脱脂粉乳と生クリーム、あるいは脱脂粉乳とバターの組み合わせなど、乳脂肪と乳タンパク質の両方が含まれるように組み合わせて用いることができる。
本発明の飲料は、植物油脂を含む。ここで、植物油脂とは、植物素材から採油された油脂や油をいう。採油の方法は特に限定されず、植物素材に応じて選択される。例えば、必要に応じて、粉砕、脱皮、乾燥、加熱などの前処理を施した植物素材を圧搾することで油を抽出する方法、また、溶剤を用いて油を抽出する方法などが挙げられるが、これらに限定されない。抽出した油を、ろ過して用いてもよく、また、必要に応じて、脱ガム、脱酸、脱色、脱臭、脱ロウなどから選択される精製処理を施してから用いてもよい。植物油脂の種類は限定されないが、例えば、紅花油、ヤシ油、パーム油、パーム核油、大豆油、菜種油、オリーブ油、コーン油、(植物油を加工した)加工油脂等が挙げられ、紅花油、ヤシ油、パーム油が好ましく、異味を感知しにくいという点では特に紅花油が特に好ましい。用いる植物油脂は1種でもよいし、複数種を併せて用いてもよい。なお、本発明で用いる植物由来のタンパク質中にも微量の脂質が含まれることがあるが、それらの脂質(採油により得られたものではないもの)は本発明における植物油脂に含まないものとする。
本発明の飲料は、植物由来のタンパク質を含有する。植物由来のタンパク質における植物の種類は限定されず、タンパク質を豊富に含む植物を用いることが好ましい。そのような植物としては、例えば、豆類(大豆(豆乳も含む)、えんどう豆)、ナッツ類(アーモンド、カシューナッツ、ヘーゼルナッツ、ウォルナッツ、ピスタチオ、ココナッツ)、オーツ麦、ライス等が挙げられ、好ましくは、大豆(豆乳も含む)、アーモンド、オーツ麦であり、異味を感知しにくいという点において特に好ましくは大豆(豆乳も含む)である。用いる植物由来のタンパク質における植物は1種でもよいし、複数種を併せて用いてもよい。飲料中の植物由来のタンパク質としては、例えば、上記の植物をそのまままたは水に浸した後にすり潰して液状またはペースト状にしたもの、あるいはそれらを遠心分離などで精製したもの、乾燥工程により粉末化したものなどを植物由来タンパク質源としてそのまま飲料に含有させて用いることができる。なお、植物から水などの溶媒を用いて抽出して得られた抽出液及びその抽出液を濃縮または乾燥させたものに含まれる微量のタンパク質、具体的にはコーヒー抽出液と茶葉抽出液由来の微量のタンパク質は、本発明の植物由来タンパク質には含まないものとする。また、飲料に含有させる植物由来タンパク質と植物油脂とは、それぞれ異なる植物を原料として用いてもよいことは本発明の特徴の一つである。
本発明の飲料の乳固形分量は、好ましくは3.0質量%未満であり、より好ましくは1.0~2.5質量%であり、さらに好ましくは1.5~2.0質量%である。乳固形分の含有量が3.0質量%未満である場合、「乳及び乳製品の成分規格等に関する省令」において「乳飲料」の規格に該当しないが、本発明により、ミルク風味とミルクのコクを付与することができ、乳飲料と同等のミルク感を得ることができる。乳固形分とは、乳脂肪分と無脂乳固形分の合計を指し、一般的な牛乳は乳固形分が12.6質量%(乳脂肪分3.8質量%、無脂乳固形分8.8質量%)である。乳固形分は、乳成分を一般的な乾燥法(凍結乾燥、蒸発乾固等)を用いて乾燥させて水分を除いた後の乾固物の重量を測定することで求めることができる。例えば、容器詰め飲料の容器上に表示された乳原料(乳成分)についてそれぞれ乳固形分を測定し、それを合計したものを飲料中の乳固形分とすることができる。
本発明の飲料は乳脂肪を含有するが、その含有量は特に限定されない。好ましくは0.1質量%以上であり、より好ましくは0.3質量%以上であり、さらに好ましくは0.5質量%以上である。乳脂肪の含有量が0.1質量%以上であるとミルクの風味を付与しやすくなるからである。また、上述のとおり乳固形分が3.0質量%未満が好ましいことから、乳脂肪分も3.0質量%未満であるのが好ましく、より好ましくは2.5質量%未満である。
本発明の飲料は乳成分を含む(乳成分含有飲料と呼ぶ)。乳成分含有飲料の種類としては、例えば、ミルク風味飲料、コーヒーミルク、紅茶ミルク、抹茶ミルクなどの乳成分を含有する飲料を挙げることができるが、これらに限定されない。
本発明の乳成分含有飲料には、カフェインを含有させてもよい。適量のカフェインを含有させることで、植物油脂由来の苦味をマスキングする効果が得られる。一方、カフェイン含有量が高すぎると、カフェインが苦味として知覚され、飲料の香味に影響を及ぼすことがある。本発明の飲料におけるカフェインの含有量は、特に限定されないが、飲料100mLあたり好ましくは1~100mgであり、より好ましくは3~50mgであり、さらに好ましくは5~40mgである。飲料中のカフェインの含有量は、例えば、高速液体クロマトグラフィーを用いて測定することができる。
本発明の飲料は、さらに甘味成分を含むことが好ましい。甘味成分は、乳のまろやかさを増強する効果があるからである。ここで甘味成分とは、甘味を有する成分であり、糖類、糖アルコール、甘味料をいう。具体的には、砂糖、果糖、ブドウ糖、マルトース、ガラクトース、マンノース、フコース、キシロース、トレハロース、ラクトースなどの甘味を有する糖類、エリスリトール、キシリトール、マルチトール、ソルビトール、マンニトール、イノシトール等の糖アルコール、スクラロース、アスパルテーム、アセスルファムカリウム、ネオテーム、ステビア抽出物などの各種甘味料が挙げられる。中でも砂糖を含むことが好ましい。
上記の成分の他、本発明の飲料は、本発明の効果に影響を及ぼさない範囲で、香料、乳化剤、pH調整剤、酸化防止剤等を含有することができる。香料の種類は特に制限されないが、ミルク香料等の乳成分の香気を増強する香料を好ましく選択することができる。乳化剤の例としては、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン、リゾレシチン、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル等を主成分とした、公知の乳化剤を挙げることができる。中でもショ糖脂肪酸エステルを好ましく選択することができる。
本発明の飲料のpHは、特に限定されないが、飲料の微生物学的安全保証の点から、5.0~8.0であることが好ましく、6.0~7.0であることがより好ましい。飲料のpH調整は、公知のpH調整剤を用いて適宜行うことができる。
本発明の飲料は、容器に詰められた状態の容器詰め飲料であることが好ましい。飲料を充填する容器は、特に限定されないが、例えば、PETボトル、アルミ缶、スチール缶、紙パック、チルドカップ、瓶などを用いることができる。本発明は、常温流通の飲料に好適に用いられることから、PETボトル、アルミ缶、スチール缶が好ましく、軽量で持ち運びが容易であるPETボトルが特に好ましい。
本発明の飲料が容器詰め飲料である場合、加熱殺菌処理済みであることが好ましい。本発明における加熱殺菌処理の条件は、特に制限されないが、容器として耐熱性容器(金属缶、ガラス等)を使用する場合には、レトルト殺菌(110~140℃、1~数十分間)を行うことができ、また、容器として非耐熱性容器(PETボトル、紙容器等)を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌(UHT殺菌:110~150℃、1~数十秒間)し、一定の温度まで冷却した後、その非耐熱性容器に充填することができる。
本発明の乳成分含有飲料は、乳成分と植物油脂と植物由来タンパク質とを上記の特定の濃度範囲を満たすように混和することにより製造することができる。また、混和後に容器に充填してもよい。具体的には、以下の工程を含む方法により製造することができる:
(1)(a)乳成分が乳脂肪と乳タンパク質を含み、
(b)飲料中の植物油脂含有量が0.1質量%以上であり、
(c)飲料中の総タンパク質含有量が0.00質量%より多く3.00質量%以下であり、
(d)飲料中の植物由来タンパク質含有量が、総タンパク質含有量の1~90質量%である飲料となるように、乳成分と植物油脂と植物由来タンパク質とを混和し調整する工程、及び
(2)飲料を容器に充填する工程。
参考例
牛乳、紅花油、及び乳化剤を用いて、表1に従い、乳成分含有飲料を調製した。なお、用いた牛乳は、乳タンパク質3.3質量%、乳脂肪3.8質量%であった。また、紅花油は日清オイリオグループ(株)製を用い、乳化剤はサンソフト(登録商標)A-181EP(太陽化学(株)製)とポエム(登録商標)B-10(理研ビタミン(株)製)を併用した。
5点:コクを感じ、コクが60秒以上持続する(サンプル1-1相当)。
4点:コクを感じ、コクが30秒以上60秒未満持続する。
3点:コクを感じ、コクが10秒以上30秒未満持続する。
2点:コクを感じ、コクが5秒以上10秒未満持続する。
1点:コクを感じない。または若干感じても持続しない(サンプル1-2相当)。
牛乳、紅花油、大豆原料、及び乳化剤を用いて、表2に従い、乳成分含有飲料を調製した。なお、牛乳と紅花油は参考例1と同じものを、大豆原料は日清オイリオグループ(株)製「全脂大豆粉 アルファプラス(登録商標)HS-600」(大豆タンパク質含量42.7質量%)を用い、飲料にそのまま混入させた。
植物油脂、植物由来タンパク質、乳成分の原料を各々表3のように変更し、実験例2のサンプル2-4と同等の植物油脂量、乳脂肪量、乳タンパク質量、及び植物由来タンパク質量を有する飲料を調製した。アーモンド原料は江崎グリコ(株)製「アーモンド効果」(アーモンドタンパク質含有量1質量%)を用い、オーツ麦原料は、ダノンジャパン(株)製「アルプロ(登録商標)オーツミルク」(オーツ麦タンパク質含有量0.2質量%)を用いた。また、ヤシ油は日清オイリオグループ社製、パーム油は不二製油社製を用いた。また、脱脂粉乳は、乳タンパク質34質量%、乳脂肪1質量%であり、生クリームは、乳タンパク質2質量%、乳脂肪47質量%であった。
実験例3
牛乳と紅花油は参考例1と同じものを用い、大豆原料は実験例1と同じものを用いて以下の表4の配合に従って、コーヒーミルク飲料と抹茶ミルク飲料を調製し、殺菌を行い、無菌環境下で500mlペットボトルに充填した。得られた各飲料について、参考例と同様の方法にて官能評価を行った。
Claims (6)
- 総タンパク質含有量が0.00質量%より多く3.00質量%以下である乳成分含有飲料であって、
(a)乳成分が乳脂肪と乳タンパク質を含み、
(b)飲料が植物油脂と植物由来タンパク質とを含み、
(c)飲料中の植物油脂含有量が0.1質量%以上であり、
(d)飲料中の植物由来タンパク質含有量が、総タンパク質含有量の1~90質量%である、飲料。 - 植物由来タンパク質の植物が、大豆、アーモンド、オーツ麦のいずれか1以上である請求項1に記載の飲料。
- 植物油脂が、紅花油、ヤシ油、パーム油のいずれか1以上である、請求項1または2に記載の飲料。
- 乳固形分が3.0質量%未満である、請求項1~3のいずれか一項に記載の飲料。
- カフェインを含む、請求項1~4のいずれか一項に記載の飲料。
- 乳成分含有飲料の製造方法であって、
(1)(a)乳成分が乳脂肪と乳タンパク質を含み、
(b)飲料中の植物油脂含有量が0.1質量%以上であり、
(c)飲料中の総タンパク質含有量が0.00質量%より多く3.00質量%以下であり、
(d)飲料中の植物由来タンパク質含有量が、総タンパク質含有量の1~90質量%である飲料となるように、乳成分と植物油脂と植物由来タンパク質とを混和し調整する工程、及び
(2)飲料を容器に充填する工程
を含む方法。
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JP2001245587A (ja) * | 2000-03-08 | 2001-09-11 | Asahi Denka Kogyo Kk | 乳代替組成物 |
JP2018038397A (ja) * | 2016-09-02 | 2018-03-15 | 三菱ケミカルフーズ株式会社 | 飲料及び飲料の製造方法 |
JP2019092413A (ja) * | 2017-11-21 | 2019-06-20 | 株式会社タベルモ | 飲食品用藻類含有組成物及びその製造方法 |
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JP2020535793A (ja) * | 2017-10-02 | 2020-12-10 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 飲料中の酸度及びミネラルに対する耐性が高い天然クリーマー |
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JP2018038397A (ja) * | 2016-09-02 | 2018-03-15 | 三菱ケミカルフーズ株式会社 | 飲料及び飲料の製造方法 |
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JP2019092413A (ja) * | 2017-11-21 | 2019-06-20 | 株式会社タベルモ | 飲食品用藻類含有組成物及びその製造方法 |
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