Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
  • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
  • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
  • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/015—Inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

Definitions

• the present disclosure relates to a beverage composition, a beverage, a method for producing a beverage, and a method for improving flavor and richness. More specifically, the present disclosure relates to a beverage composition that can improve the milk flavor and richness of a beverage without using animal-derived ingredients such as dairy ingredients.
• plant milk plant milk
• the main raw materials for plant milk are plant ingredients such as soybeans, almonds, coconuts, soybeans, and other beans and nuts.
• plant milk has the issue of having a weak milk flavor and richness, and is inferior in flavor and richness to cow's milk.
• Patent Document 1 describes a powdered oil and fat composition for imparting a dairy flavor, which contains (A) a lauric acid-based oil and fat, (B) an emulsifier, (C) an excipient, and (D) water.
• This technique is said to be capable of enhancing the milky flavor of food and beverages that contain dairy ingredients, such as milk-based coffee, black tea, and cocoa.
• the lauric acid-based oil and fat can be refined coconut oil, refined palm kernel oil, hardened coconut oil, or a blend of processed coconut and palm oils
• the excipient can be gum arabic, processed starch, dextrin, trehalose, sugar alcohols, palatinit, reduced starch saccharification products, starch hydrolysates with a DE (Dextrose Equivalent) of 20 or more, gelatin, protein hydrolysates, thickening polysaccharides, or cyclodextrin.
• Patent Document 1 is not intended to enhance the dairy flavor of food and beverages such as plant milk, which does not contain any dairy ingredients in the first place. Furthermore, adding animal-derived ingredients such as dairy ingredients to plant milk in order to improve the dairy flavor and richness is contrary to the reasons behind its popularity, such as reducing environmental impact and vegetarianism, and is therefore difficult to adopt.
• the main objective of this disclosure is to provide a technology that can improve the dairy flavor and richness of beverages without using animal-derived ingredients such as dairy ingredients.
• a beverage composition comprising a polysaccharide hydrolysate, a vegetable oil and an alkali metal element, the content of the polysaccharide hydrolysate relative to the total weight of the beverage composition being 1.0 wt% or more, a total of 0.005-0.2 parts of alkali metal element per part by weight of the polysaccharide hydrolysate, 0.0008 part by weight or more and 0.030 parts by weight or less of magnesium per part by weight of the polysaccharide hydrolysate, and the content of animal-derived raw materials relative to the total weight of the beverage composition being 0.5 wt% or less.
• [1A] The beverage composition according to [1], comprising 0.20 to 3.0 parts by weight of the vegetable oil per 1 part by weight of the polysaccharide hydrolyzate.
• [1B] The beverage composition according to [1] or [1A], wherein the ratio of the magnesium to 1 part by weight of the alkali metal element is 0.035-0.30 parts by weight.
• [2] The beverage composition according to any one of [1] to [1B], wherein the alkali metal element is sodium and/or potassium.
• [3] The beverage composition according to any one of [1] to [2], wherein the alkali metal elements contain sodium and potassium, and the amount of potassium is 0.1 to 5 parts by weight per 1 part by weight of sodium.
• a beverage comprising the beverage composition according to any one of [1] to [13].
• a method for producing a beverage comprising a step of mixing a beverage composition with ingredients,
• the beverage composition comprises a polysaccharide hydrolysate, a vegetable oil and an alkali metal element, the content of the polysaccharide hydrolysate relative to the total weight of the beverage composition is 1.0% by weight or more, the total amount of the alkali metal element is 0.005-0.2 parts per part by weight of the polysaccharide hydrolysate, and magnesium is 0.0008 parts by weight or more and 0.030 parts by weight or less per part by weight of the polysaccharide hydrolysate.
• a method for improving the flavor and body of a beverage comprising the step of mixing a beverage composition with a beverage or a raw material thereof, wherein the beverage composition contains a polysaccharide hydrolyzate, a vegetable oil and an alkali metal element, the content of the polysaccharide hydrolyzate relative to the total weight of the beverage composition is 1.0 wt% or more, the alkali metal element is 0.005-0.2 parts per part by weight of the polysaccharide hydrolyzate, magnesium is 0.0008 part by weight or more and 0.030 part by weight or less per part by weight of the polysaccharide hydrolyzate, and the content of animal-derived raw materials relative to the total weight of the beverage composition is 0.5 wt% or less.
• [18A] The method according to [17] or [18], wherein the beverage composition contains 0.20 to 3.0 parts by weight of the vegetable oil per 1 part by weight of the polysaccharide hydrolyzate.
• [18B] The method according to any one of [17] to [18A], wherein the ratio of the magnesium to 1 part by weight of the alkali metal element in the beverage composition is 0.035 to 0.30 parts by weight.
• the alkali metal element is sodium and/or potassium.
• a beverage composition preferably a milk substitute beverage, comprising a polysaccharide hydrolysate, a vegetable oil and an alkali metal element, the polysaccharide hydrolysate content being 1.0 wt% or more relative to the total weight of the beverage, the alkali metal element content being 0.005-0.2 parts in total per part by weight of the polysaccharide hydrolysate, and magnesium being 0.0008 part by weight or more and 0.030 part by weight or less per part by weight of the polysaccharide hydrolysate, and the animal-derived raw materials content being 0.5 wt% or less relative to the total weight of the beverage.
• [30A] The beverage according to [30], containing 0.20 to 3.0 parts by weight of the vegetable oil per 1 part by weight of the polysaccharide hydrolyzate.
• [30B] The beverage according to [30] or [30A], wherein the ratio of the magnesium to 1 part by weight of the alkali metal element is 0.035 to 0.30 parts by weight.
• This disclosure provides a technology that can improve the dairy flavor and richness of beverages without using animal-derived ingredients such as dairy ingredients.
• the beverage composition according to the present disclosure contains a polysaccharide hydrolyzate, a vegetable oil and an alkali metal element in a predetermined range amount, and contains magnesium in a predetermined range amount.
• This blend composition allows the beverage composition according to the present disclosure to have a milk flavor and richness without substantially containing animal-derived ingredients such as dairy ingredients. Therefore, the beverage composition according to the present disclosure can be consumed as a milk substitute beverage as it is or after dilution, and can also be added to beverages such as plant-based milk substitute beverages (plant milk) to improve the milk flavor and richness of the beverage.
• the polysaccharide decomposition product is a product obtained by hydrolyzing a polysaccharide with heat, an acid, an alkali, an enzyme, or the like, and may be a polysaccharide in which glucose is linked by ⁇ -1,4 bonds or 1,6 bonds as a main component.
• Preferred polysaccharide decomposition products are dextrin, resistant dextrin, isomaltodextrin, soluble starch, thin starch, amylodextrin, white dextrin, yellow dextrin, britesh gum, erythrodextrin, acrodextrin, maltodextrin, enzyme-modified maltodextrin, starch syrup, maltose liquid sugar, and the like, and reduced products thereof such as reduced resistant dextrin, reduced starch syrup, reduced maltose starch syrup, and reduced polydextrose. Two or more of these polysaccharide decomposition products may be used in combination.
• the polysaccharide degradation products are more preferably dextrin, resistant dextrin, isomaltodextrin and reduced resistant dextrin, and even more preferably dextrin, resistant dextrin and reduced resistant dextrin. From the viewpoint of flavor, it is most preferable to use a combination of dextrin and one or more selected from resistant dextrin, reduced resistant dextrin, and isomaltodextrin.
• the polysaccharide hydrolysate preferably has a weight-average molecular weight of 1,500 to 18,000, and from the viewpoint of flavor, more preferably has a weight-average molecular weight of 2,000 to 10,000, and even more preferably has a weight-average molecular weight of 3,000 to 10,000. From the viewpoint of stability, the weight average molecular weight is more preferably 2,000 to 7,000. From the standpoint of both flavor and stability, those having a weight average molecular weight of 3,000 to 7,000 are most preferred.
• the weight average molecular weight can be measured using a GPC device under the following conditions.
• Calibration curve Pullulan standard (9 types with molecular weights between 2,350,000 and 5,900) and glucose (molecular weight 180)
• the content of polysaccharide hydrolysates in the beverage composition of the present disclosure is preferably 1.0 wt % or more, more preferably 2.0 wt % or more, even more preferably 3.0 wt % or more, and most preferably 4.0 wt % or more. Furthermore, when the beverage composition is a liquid, the content of polysaccharide hydrolysates is preferably 15 wt % or less, more preferably 10 wt % or less, even more preferably 8 wt % or less, and most preferably 5.5 wt % or less.
• the content of the polysaccharide hydrolysate is preferably 20% by weight or more, more preferably 25% by weight or more, and even more preferably 30% by weight or more, and preferably 65% by weight or less, more preferably 60% by weight or less, even more preferably 50% by weight or less, and most preferably 45% by weight or less.
• the content of the polysaccharide hydrolyzate is within this range, a milk-like flavor and richness can be obtained.
• the content is too high, the richness becomes too strong and the milkiness is lost, and if the content is too low, it is difficult to feel the milk-like flavor and richness.
• the vegetable oil is preferably an oil obtained from a plant, such as palm oil, rapeseed oil, cacao butter, coconut oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, sunflower oil, rice oil, rapeseed oil, etc., or an oil obtained by refining these oils or processing them by hydrogenation, ester exchange, fractionation, etc.
• the vegetable oil may be used in combination of two or more of these oils.
• coconut oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, rice oil, and refined or processed oils and fats thereof are more preferred, hydrogenated coconut oil, refined coconut oil, hydrogenated palm kernel oil, and refined palm kernel oil are even more preferred, and hydrogenated coconut oil and refined coconut oil are most preferred.
• the vegetable oil preferably has a saturated fatty acid content of 60% by weight or more in terms of preventing oxidative deterioration in the beverage and of richness.
• the content of vegetable oils and fats in the beverage composition according to the present disclosure is preferably 0.20-3.0 parts by weight, more preferably 0.40-2.7 parts by weight, even more preferably 0.60-1.5 parts by weight, and most preferably 0.80-1.0 parts by weight, per 1 part by weight of the polysaccharide hydrolysate.
• the vegetable oil content is within this range, a milk-like flavor and richness is imparted to the product.
• the content is too high, the oiliness becomes too strong and the flavor balance becomes poor, and if the content is too low, the taste becomes weak and it is difficult to feel the milk-like flavor and richness.
• the alkali metal element is preferably sodium and/or potassium.
• the alkali metal element preferably contains at least sodium, and more preferably contains both sodium and potassium.
• Alkali metal elements are usually added to beverage compositions as compounds such as sodium chloride, potassium chloride, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, trisodium phosphate, tripotassium phosphate, trisodium citrate, tripotassium citrate, sodium lactate, sodium L-tartrate, monosodium fumarate, and disodium succinate, and the content is calculated based on the formula weight of the alkali metal element in the molecule.
• the alkali metal element may include those added for the purpose of adjusting the pH, which will be described later.
• the content of the alkali metal element in the beverage composition according to the present disclosure is preferably 0.005-0.2 parts by weight per 1 part by weight of the polysaccharide hydrolyzate, more preferably 0.008-0.11 parts by weight, even more preferably 0.015-0.05 parts by weight, and most preferably 0.02-0.04 parts by weight.
• a milky flavor can be obtained.
• the content is too high, the saltiness will be too strong and the milky flavor will be difficult to sense, and if the content is too low, the milky flavor will be difficult to sense.
• the content thereof is preferably 0.1 to 5 parts by weight of potassium per 1 part by weight of sodium.
• the blending ratio of potassium to 1 part by weight of sodium is more preferably 1-5 parts by weight, further preferably 3-5 parts by weight, and most preferably 3-4 parts by weight.
• the blending ratio of potassium to 1 part by weight of sodium is within this range, the milky flavor is enhanced, whereas if the blending ratio is too high, too low, or below this range, the milky flavor is weakened.
• the magnesium content in the beverage composition according to the present disclosure is preferably 0.030 parts by weight or less, more preferably 0.025 parts by weight or less, and even more preferably 0.010 parts by weight or less, per part by weight of the polysaccharide hydrolyzate.
• the magnesium content is preferably 0.0008 parts by weight or more, more preferably 0.0010 parts by weight or more, even more preferably 0.0015 parts by weight or more, particularly preferably 0.0020 parts by weight or more, and most preferably 0.0025 parts by weight or more.
• Magnesium is usually added to beverage compositions as a compound such as magnesium chloride, magnesium carbonate, magnesium phosphate, or magnesium sulfate, and the content is calculated based on the formula weight of magnesium in the molecule.
• the compounding ratio of magnesium to 1 part by weight of the alkali metal element is preferably 0.035-0.30 parts by weight, more preferably 0.035-0.20 parts by weight, further preferably 0.035-0.15 parts by weight, and particularly preferably 0.035-0.10 parts by weight.
• the beverage composition according to the present disclosure may contain a plant-derived protein, and if so, it is preferably contained in a small amount.
• plant-derived proteins include chickpea protein, soy protein, pea protein, lentil protein, almond protein, oat protein, rice protein, hemp seed protein, etc. Two or more types of plant-derived proteins may be used in combination.
• the content of the plant-derived protein is preferably 0.1 parts by weight or less per 1 part by weight of the polysaccharide hydrolyzate, more preferably 0.08 parts by weight or less, and even more preferably 0.05 parts by weight or less.
• the beverage compositions according to the present disclosure may also include an emulsifier.
• the emulsifier may be any emulsifier that can be used in foods, and examples of such emulsifiers include fatty acid esters such as sucrose fatty acid esters, polysorbates (polyoxyethylene sorbitan acid esters), glycerin fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters), sorbitan fatty acid esters, and propylene glycol fatty acid esters, sodium stearoyl lactate, calcium stearoyl lactate, enzymatically decomposed lecithin, lecithin, and saponin. These may be used alone or in combination of two or more.
• the emulsifier is more preferably a sucrose fatty acid ester, a polyglycerin fatty acid ester, or an organic acid monoglyceride.
• the emulsifier is preferably a hydrophilic emulsifier, and the number of carbon atoms of the fatty acid in the sucrose fatty acid ester and polyglycerin fatty acid ester used as the hydrophilic emulsifier is preferably 12 or more, more preferably 16 or more, and most preferably 18 or more.
• the organic acid monoglyceride used as the hydrophilic emulsifier is preferably diacetyltartaric acid monoglyceride and succinic acid monoglyceride. From the viewpoint of stabilizing the emulsion of the beverage composition, the hydrophilic emulsifier preferably has an HLB of 4 or more, more preferably 6 or more, and preferably 18 or less, more preferably 11 or less.
• the content thereof is preferably 0.2 parts by weight or less per 1 part by weight of vegetable oil from the viewpoint of easily producing a beverage composition with a good flavor without generating any unpleasant taste, more preferably 0.1 parts by weight or less, and even more preferably 0.08 parts by weight or less.
• the content of the hydrophilic emulsifier is preferably 0.005 parts by weight or more per 1 part by weight of vegetable oil from the viewpoint of stabilizing the emulsion in the beverage composition, more preferably 0.01 parts by weight or more, and even more preferably 0.03 parts by weight or more.
• a hydrophobic emulsifier capable of controlling the physical properties and phase state of a fat-soluble substance together with a hydrophilic emulsifier soluble in water as an emulsifier.
• the number of carbon atoms of the fatty acid in the sucrose fatty acid ester and polyglycerin fatty acid ester used as the hydrophobic emulsifier is preferably 12 or more, more preferably 16 or more, from the viewpoint of effectively controlling the physical properties and phase state of the fat-soluble substance.
• the hydrophobic emulsifier preferably has an HLB of 3 or less, and more preferably 0 or more.
• the content thereof is preferably 0.1 part by weight or less, more preferably 0.8 part by weight or less, and even more preferably 0.05 part by weight or less per part by weight of vegetable oil from the viewpoint of producing a beverage composition with a good flavor without generating any unpleasant taste.
• the content of the hydrophobic emulsifier is preferably 0.001 part by weight or more, more preferably 0.005 part by weight or more, and even more preferably 0.01 part by weight or more per part by weight of vegetable oil from the viewpoint of stabilizing the emulsion in the beverage composition.
• the beverage composition according to the present disclosure may contain dietary fiber, thickening polysaccharides, sweeteners, pH adjusters, flavorings, etc.
• dietary fiber examples include water-soluble dietary fiber such as pectin, agarose, glucomannan, polydextrose, sodium alginate, inulin, carrageenan, guar gum, locust bean gum, tara gum, xanthan gum, gellan gum, fermented cellulose, pullulan, and soybean polysaccharides, and water-insoluble dietary fiber such as cellulose, lignin, chitin, and chitosan.
• inulin is preferred from the viewpoint of imparting a natural milk-like flavor.
• Thickening polysaccharides include, for example, native gellan, xanthan gum, carrageenan, pectin, locust bean gum, gellan gum, and guar gum.
• sweeteners include glucose, fructose, isomerized liquid sugar, arabinose, mannose, galactose, xylose, psicose, allose, tagatose, lactose, sucrose, maltose, trehalose, cellobiose, nigerose, isomaltose, gentibiose, palatinose, mannobiose, oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylooligosaccharides, raffinose, mannooligosaccharides, erythritol, maltitol, xylitol, lactitol, mannitol, sorbitol, reduced palatinose, stevia, licorice, acesulfame K, sucralose, sucra
• the sweetener is preferably glucose, sucrose, erythritol, or oligosaccharide, and more preferably glucose, erythritol, or oligosaccharide from the viewpoint of imparting natural sweetness.
• pH adjusters examples include dipotassium hydrogen phosphate, tripotassium phosphate, anhydrous citric acid, disodium hydrogen phosphate, trisodium hydrogen phosphate, tripotassium citrate, trisodium citrate, dipotassium hydrogen citrate, disodium hydrogen citrate, sodium bicarbonate, lactic acid, and calcium lactate.
• Fragrances that can be used include various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, etc.
• the beverage composition according to the present disclosure exhibits a milky flavor and richness even without substantially containing any animal-derived ingredients such as dairy ingredients.
• substantially free means that the solid content of animal-derived ingredients is usually 0.5% by weight or less, preferably 0.3% by weight or less, and more preferably 0.1% by weight or less, based on the total weight. It is particularly preferable that the beverage composition according to the present disclosure does not contain any animal-derived ingredients.
• the beverage composition according to the present disclosure may be consumed as a milk substitute beverage as is or after dilution.
• the dilution rate may be any desired value, but it is preferable to dilute the beverage with water to about 1.5 to 10 times its volume, so that the vegetable oil content in the beverage is 1 to 5% by weight, and more preferably 1.5 to 4% by weight, based on the weight of the beverage.
• the beverage compositions according to the present disclosure may be in liquid or solid form.
• the beverage composition according to the present disclosure is a liquid composition, it is produced, for example, as follows. First, a mixing step is carried out in which a polysaccharide hydrolyzate, a vegetable oil, an alkali metal element, and any optional compounding ingredients are mixed to prepare a mixed liquid. Water may be added and mixed as necessary. Next, an emulsification step is usually performed in which the resulting mixture is stirred to emulsify.
• a homogenization method usually used for food products can be used. For example, a method using a homogenizer, a method using a colloid mill, and a method using a homomixer can be mentioned.
• the homogenization treatment is usually performed under conditions of 40 to 80°C.
• the emulsification step may be performed only once, or two or more times (multiple times). From the viewpoint of emulsion stability, it is preferable to perform the emulsification step two or more times.
• the preliminary emulsification process can be carried out using a paddle mixer, homomixer, ultrasonic homogenizer, colloid mill, kneader, in-line mixer, static mixer, onlator, etc.
• UHT sterilization processes such as UHT sterilization and retort sterilization can be carried out.
• Retort sterilization is usually carried out at 110 to 140°C (e.g. 121°C) for 5 to 40 minutes.
• UHT sterilization used for beverages in PET bottles is usually ultra-high temperature sterilization at higher temperatures (e.g. 120 to 150°C) with a sterilization value (Fo) at 121°C equivalent to 10 to 50.
• UHT sterilization can be carried out by known methods such as direct heating methods such as the steam injection method, in which steam is blown directly into the beverage, or the steam infusion method, in which the beverage is heated by injecting it into steam, or indirect heating methods using surface heat exchangers such as plates or tubes.
• the method of production is not particularly limited, but it can be produced by spray drying or freeze drying the emulsion obtained in the above-mentioned emulsification step.
• spray drying, flash drying, drum drying, cylinder drying, freeze drying such as vacuum freeze drying, vacuum drying, etc. can be used, and spray drying suitable for mass production is preferred.
• the powder composition is produced by removing water from the emulsion by spray drying, the emulsion may be heated as necessary.
• the powder composition obtained by spray drying the emulsion may be subjected to pulverization, classification, granulation, and the like as necessary.
• the beverage composition according to the present disclosure can also be added to a beverage to improve the milk flavor and richness of the beverage. That is, the beverage composition according to the present disclosure is suitable as an agent for improving the flavor and richness of a beverage.
• the beverage to which the beverage composition according to the present disclosure is added may be a beverage that contains or does not contain dairy ingredients, but is preferably a beverage that does not contain dairy ingredients.
• Beverages containing dairy ingredients include, for example, coffee, tea, cocoa, and soup containing milk; ice cream mixes and soft serve ice cream mixes containing milk.
• Non-dairy beverages include, for example, vegetable milks, tea, coffee, cocoa, and soup; ice cream mixes and soft serve mixes.
• the amount of the beverage composition according to the present disclosure added to a beverage is preferably 10-99% by weight, more preferably 20-80% by weight, and even more preferably 30-70% by weight.
• the vegetable oil content in a beverage to which the beverage composition of the present disclosure has been added is preferably 1-5% by weight, and more preferably 1.5-4% by weight.
• the composition of the milk substitute beverage may be adjusted to fall within the range of the composition of the beverage composition of the present invention.
• the milk substitute beverage is a beverage containing polysaccharide hydrolysates, vegetable oils and fats, and alkali metal elements, the content of polysaccharide hydrolysates is 1.0% by weight or more, the content of alkali metal elements is 0.005-0.2 parts by weight per part by weight of polysaccharide hydrolysates, magnesium is 0.0008 parts by weight or more and 0.030 parts by weight or less per part by weight of the polysaccharide hydrolysates, and the beverage does not contain animal-derived raw materials or the content of animal-derived raw materials is 0.5% by weight or less.
• the method for producing a beverage and the method for improving the flavor and richness of a beverage according to the present disclosure include a step of mixing the above-mentioned beverage composition with ingredients.
• raw materials used may be appropriate depending on the beverage to be produced.
• raw materials for producing plant-based milk substitute beverages include coconut milk, almond milk, oat flour, rice protein, hemp seed protein, soy flour, pea protein, chickpea protein, lentil protein, fava bean protein, cashew nut paste, walnut paste, potato protein, corn protein, etc.
• the above-mentioned emulsifiers, sweeteners, flavorings, antioxidants (sodium ascorbate, etc.), etc. can be added as necessary.
• the beverage composition can be added to the ingredients as a powder.
• one embodiment of the manufacturing method includes an aqueous phase preparation step of mixing the powder with water to prepare an aqueous phase, and preferably further includes an emulsification step of mixing a composition containing vegetable oil and an emulsifier with the aqueous phase to emulsify it.
• Example 1-21 and Comparative Example 1-11 The ingredients shown in Table 1 were added, mixed and dissolved to obtain the contents shown in Table 1, and water was added to make the total amount 100% by weight.
• the oils and fats, emulsifiers, and pea protein were mixed in advance and homogenized before use.
• the content (wt%) of polysaccharide hydrolysate in each Example and Comparative Example is shown in Table 2.
• the contents (parts) of vegetable oil, alkali metal elements (sodium and potassium), and magnesium per part by weight of polysaccharide hydrolysate, the content (parts) of potassium per part by weight of sodium, and the content (parts) of magnesium per part by weight of alkali metal elements are also shown in Table 2.
• the resulting beverages were evaluated as follows, and the results are shown in Table 2.
• the prepared beverages were evaluated for milk flavor and richness by a trained panelist according to the following criteria. ⁇ Milk flavor> 6: The milk flavor is quite strong. 5: Strong milk flavor. 4: The milk flavor is somewhat strong. 3: Slightly milky flavor. 2: Slight milky flavor. 1: No milk flavor at all. ⁇ Body> 5: Strong richness. 4: The flavor is somewhat strong. 3: Has a slight richness. 2: A slight sense of richness. 1: No body at all.
• Examples 22-38 The ingredients shown in Table 3 were added and mixed to the amounts shown in Table 3, and then water was added to make the total amount 100% by weight.
• the liquid was heated to 65°C and homogenized twice at a pressure of 20 MPa using a high-pressure homogenizer, then filled into cans, sealed, and subjected to retort sterilization to prepare canned beverages.
• the pH of the beverages after sterilization was 5.4 to 5.9 in Examples 22 to 27 and 29, and 6.5 to 6.8 in Examples 28 and 30 to 38.
• the median diameter of the oil droplets dispersed in the beverages was 0.25 to 0.40 ⁇ m in Examples 22, 24 to 28 and 30 to 38, 5.43 ⁇ m in Example 23, and 1.67 ⁇ m in Example 29.
• Example 39 and 40 The ingredients shown in Table 3 were added and mixed to the amounts shown in Table 3, and then water was added to make the total amount 100% by weight.
• the liquid was heated to 65°C and homogenized twice at a pressure of 20 MPa using a high-pressure homogenizer, then subjected to UHT sterilization, and aseptically filled into PET bottles to prepare PET bottled beverages.
• the pH of the beverage after sterilization was 7.0 to 7.2, and the median diameter of the oil droplets dispersed in the beverage was 0.30 to 0.40 ⁇ m.
• the content (wt%) of polysaccharide hydrolysate in each example is shown in Table 4.
• the contents (parts) of vegetable oil, alkali metal elements (sodium and potassium), and magnesium per part by weight of polysaccharide hydrolysate, the contents (parts) of potassium per part by weight of sodium, and the contents (parts) of magnesium per part by weight of alkali metal elements are also shown in Table 4.
• Example 23 was diluted 2 times with water, Examples 29 and 38 were diluted 1.5 times with water, and the other Examples were not diluted and flavor evaluation was performed. The results are shown in Table 4.
• Examples 41 to 44 The components shown in Table 5 were added and mixed to the amounts shown in Table 5, and then water was added to make the total amount 100% by weight.
• the liquid was heated to 65°C and homogenized once at a pressure of 20 MPa using a high-pressure homogenizer, and then retort sterilization was performed to prepare canned beverages.
• the pH of the beverage after sterilization was 6.6 to 7.1, and the median diameter of the oil droplets dispersed in the beverage was 0.18 to 0.3 ⁇ m.
• Example 45 to 48 The components shown in Table 5 were added in the amounts shown in Table 5, mixed and dissolved, and water was added to make the total amount 100% by weight.
• the canned beverages of Examples 41 and 42 were evaluated for flavor the day after sterilization, and a pleasant milk tea-like flavor was detected. After storing the canned beverages at 4°C or 55°C for 6 weeks, the contents were transferred to a cup and visually observed for the generation of oil particles. It was confirmed that there were almost no oil particles and the emulsion state was stable.
• the canned beverages of Examples 43 and 44 were evaluated for flavor the day after sterilization, and a pleasant milk coffee-like flavor was detected.
• the beverage of Example 45 was evaluated for flavor, and as a result, it was found to have a good coconut milk beverage flavor with a strong milky flavor.
• the beverage of Example 46 was evaluated for flavor, and as a result, it was found to have a good almond milk beverage flavor with a strong milk flavor.
• the beverage of Example 47 was evaluated for flavor, and as a result, it was found to have a good oat milk beverage flavor with a strong milky flavor.
• the beverage of Example 48 was evaluated for flavor, and as a result, it was found to have a good rice milk beverage flavor with a strong milky flavor.
• Example 9 confirms that by including 0.1-5 parts by weight of potassium per 1 part by weight of sodium, the flavor can be further improved compared to Example 5, in which the amount of potassium is less than 0.1 part by weight per 1 part by weight of sodium, or Example 6, in which the amount of potassium is more than 5 parts by weight per 1 part by weight of sodium.
• Examples 14-16, 18 and 19 confirm that by containing a magnesium blend ratio of 0.035-0.3 parts by weight per 1 part by weight of alkali metal element, the flavor can be further improved compared to Example 13, in which the magnesium blend ratio is less than 0.035 parts by weight per 1 part by weight of alkali metal element, and Examples 17 and 20, in which the magnesium blend ratio is more than 0.3 parts by weight per 1 part by weight of alkali metal element.
• Examples 28 and 39 confirm that hardened palm oil and refined palm oil, which have a high saturated fatty acid content, are superior in terms of richness compared to rapeseed oil, which has a high unsaturated fatty acid content, used in Example 40. From Reference Examples 1-3, it can be seen that when the whole milk powder is contained at 1 to 1.5% by weight, a beverage excellent in terms of milk flavor and richness can be prepared even if the content of polysaccharide hydrolysates is low. From Reference Example 4, it can be seen that when the whole milk powder is contained at 1.5% by weight, a beverage excellent in terms of milk flavor and richness can be prepared even if the magnesium content is low.

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