Production method of milk-containing food product and milk-containing food product formed by the same

Abstract

To provide a food product including milk and a plant-derived object, having strong milk flavor and sweetness, suppressing undesired flavor derived from a material and bitterness and astringency derived from the plant, having preferable aftertaste and deliciousness.SOLUTION: The invention provides a production method of a milk-containing food product including following steps of: 1) a step for reducing a pressure of a mixture including milk and plant-derived object and degassing the mixture, so that dissolved oxygen concentration becomes 5 ppm or lower, the step being performed in a condition of not heating; 2) after the step 1), heating and sterilizing the mixture; and 3) after the step 2), filling the same mixture in a container.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a milk-containing food and a milk-containing food produced by the method. In particular, a method for producing a milk-containing food product containing milk and plant-derived substances and a method for producing the food product by the method This relates to milk-containing foods manufactured using this method. [Background technology]

[0002] Milk and dairy products are usually pasteurized using a low-temperature, long-term pasteurization method (LTLT) from the standpoint of preservation and hygiene. Low Temperature Long Time Method Sterilization), High Temperature Short Time Method Sterilization (HTS) T sterilization method; High Temperature Short Time Method Sterilization, ultra high temperature sterilization method (UH Various heat sterilization methods such as Ultra High Temperature Method Sterilization (UHTSM) are used. Milk and dairy products that have undergone these heat sterilization processes are subject to denaturation of proteins and The oxidation of lipids reduces the milkiness and gives rise to a stale odor. Heat sterilization of plant-derived substances increases their bitterness and astringency. To prevent the deterioration of flavor of milk, dairy products, and plant-derived foods, various improvements have been made to date. It has come.

[0003] For example, in Patent Document 1, the liquid after preheating is The dissolved oxygen in the water is replaced with inert gas by bubbling to reduce the dissolved oxygen concentration to 5 ppm or less. By lowering the temperature and then heating it, the generation of dimethyl sulfide due to heating is reduced. It is disclosed that by brewing the beverage, a beverage with a flavor close to that of freshly made fresh fruit can be obtained.

[0004] In addition, Patent Document 2 describes the characteristics of bottled beverages produced by high-temperature, short-time sterilization. The prepared beverage is preheated by rapidly heating it to near the boiling point, and then kept under normal pressure for several to several tens of seconds. By degassing the product and then sterilizing it under high temperature and pressure, the dissolved oxygen concentration is reduced and color and aroma are eliminated. Methods are disclosed in which denaturation of the components is inhibited.

[0005] In addition, in Patent Document 3, the dissolved oxygen concentration in milk is reduced to 3pp by degassing under reduced pressure. The product is then heated and sterilized before being packed into containers, allowing for the off-flame reaction to be induced by light. It is disclosed that the occurrence of burrs can be suppressed to an extremely low level.

[0006] In addition, Patent Document 4 describes a packaged coffee beverage in which coffee is extracted using deaerated water. By filling the rice into containers at temperatures between 10 and 50℃ and then sterilizing it with heat, the aroma and flavor of the rice can be improved. It is disclosed that a product having improved

[0007] In addition, Patent Document 5 discloses a method for producing coffee that enhances the coffee's unique aroma and suppresses unpleasant flavors. - As a method of obtaining the extract, coffee is extracted in two stages, and the second stage contains a lot of unpleasant flavor components. The extract from the second stage is separated into gases using a non-heating method such as membrane processing, and then the extract from the first stage is separated into gases using a non-heating method such as membrane processing, and the A method of mixing is disclosed.

[0008] However, in both of the methods of Patent Document 1 and Patent Document 2, dissolved oxygen is removed. It is necessary to preheat it before cooking, and the flavor is inevitably deteriorated during the preheating process. Reference 1 has the problem that the use of inert gas increases the manufacturing cost and complicates the equipment. Furthermore, in Patent Document 1, the means for reducing the dissolved oxygen concentration is replacement with an inert gas, Compared to pressure degassing, the gas concentration in the liquid after treatment is higher, so the thermal efficiency is lower during sterilization and the heating load is higher. On the other hand, the method of Patent Document 3 uses dissolved oxygen, which may cause the flavor to deteriorate. Although no heating is performed before removing the off-flavors, it is effective against the light-induced off-flavor development in milk. This is a solution to the problem of adding milk flavor and taste to dairy drinks containing plant origin such as coffee and black tea. Increasing sweetness or reducing bitterness, astringency, and undesirable flavors derived from plant-derived ingredients In addition, the methods of Patent Documents 4 and 5 do not describe the production of corn with a good flavor. A method for obtaining a coffee or milk extract, in which milk is added, The issue of flavor deterioration associated with heat sterilization has not been addressed. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Patent No. 3083798 [Patent Document 2] Patent No. 3522935 [Patent Document 3] JP2006-42814 Public Relations [Patent Document 4] Patent No. 4011097 [Patent Document 5] WO2021 / 241112 Brochure Summary of the Invention [Problem to be solved by the invention]

[0010] The object of the present invention is to provide a food product containing milk and plant-derived substances that has a strong milk flavor and sweetness. The unpleasant flavors of the raw materials and the bitterness and astringency of plant-derived substances are reduced, leaving a pleasant aftertaste. To provide food with improved taste. [Means for solving the problem]

[0011] The present inventors have conducted intensive research to solve the above problems, and have found that milk and plant-derived substances When producing foods containing milk and plant-derived substances, the dissolved oxygen concentration in the mixture is After degassing under reduced pressure until the concentration is below 5 ppm, the product is sterilized by heating and packed into containers. It has a strong tangy flavor and sweetness, while the bitterness, astringency, and undesirable flavors derived from plant-derived ingredients are reduced. It has been found that a product having a good aftertaste and improved taste can be obtained, and the present invention has been completed. That is, the present invention has the following configuration. <1> A method for producing a milk-containing food product comprising the following steps: 1) Mixtures containing milk and plant-derived substances are reduced in dissolved oxygen concentration to 5 ppm or less. a step of degassing under pressure, which is carried out under non-heating conditions; 2) After step 1), a step of heat sterilizing the mixture; 3) After step 2), filling the mixture into a container; A method for producing a milk-containing food product comprising the steps of: <2> The manufacturing method according to <1>, wherein the temperature in the step of 1) performing degassing under reduced pressure is equal to or higher than the freezing point of the mixture and equal to or lower than 20°C. <3> In the above step 1), a milk-containing food is put into a deaerator tank, the pressure of which has been reduced in advance, into a fine particle form. This is a process of spraying under pressure so that <1> or <2> The method described above. <4> The milk-containing food contains 2 to 13% by weight of milk solids and 0.1 to 5% by weight of plant-derived solids. Contains .0% by weight <1> or <2> The manufacturing method described in <5> The plant-derived material is one or more selected from coffee, tea, cacao, vegetables, fruits, and grains. The above is characterized in that <1> or <2> A method for producing the milk-containing food product described in claim 1. <6> <1> or <2> A milk-containing food produced by the method according to claim 1, The plant-derived product is coffee, tea or cacao, A solid content (X) of coffee, tea or cocoa is 0.1% by weight to 5.0% by weight, The milk solids (Y) are 2% by weight to 13% by weight, and XY, which is the product of X and Y, is 0.6% by weight to 65.0% by weight, The milk-containing food product is characterized by satisfying the above requirements. <7> <1> or <2> A milk-containing food produced by the method according to claim 1, The plant-derived material is a grain, a vegetable, or a fruit, The solid content (X) of grains, vegetables or fruits is 0.1% by weight to 5.0% by weight, The milk solids (Y) are 2% by weight to 13% by weight, and XY, which is the product of X and Y, is 0.6% by weight to 65.0% by weight, The milk-containing food product is characterized by satisfying the above requirements. Effect of the Invention

[0012] According to the present invention, a food product containing milk and plant-derived substances has a strong milk flavor and sweetness. The bitterness and astringency of plant-derived products and undesirable flavors derived from raw materials are reduced, leaving a pleasant aftertaste. Food with improved palatability is obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The milk-containing food in the present invention refers to a food that contains milk and a plant-derived substance. The preferred product is a beverage.

[0014] In the present invention, milk refers to raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized milk, etc., as defined in the Milk and Milk Products Ordinance. Goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, processed milk, and milk etc. Dairy products are defined as cream, butter, butter oil, cheese, concentrated whey, ice cream, etc. Milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk Milk, skimmed milk powder, cream powder, whey powder, protein concentrated whey powder, butter Milk powder, sweetened milk powder, adjusted milk powder, adjusted liquid milk, fermented milk, lactobacillus beverages, milk beverages These may be used alone or in combination of two or more. In terms of flavor, milk is the best. The amount of milk solids in the milk-containing food of the present invention is preferably 2 to 13% by weight based on the final product. %, more preferably 4 to 13 wt %, and even more preferably 7 to 11 wt %.

[0015] The plant-derived substances contained in the milk-containing food of the present invention include plant-derived substances used in ordinary foods. There are no particular limitations as long as the raw material is used, but examples include coffee, tea, cacao, vegetables, fruits, and grains. Examples of materials include those derived from objects. Examples of tea include black tea, matcha, and roasted tea. Examples of raw materials derived from cacao include cocoa and chocolate. Ingredients derived from grains include peas, soybeans, red beans, oats, and other legumes. Wheat, barley and other grains, almonds, cashew nuts, macadamia nuts, hazelnuts , nuts such as coconuts, millet, foxtail millet, rice, corn, etc. Grain powders, grain proteins, grain extracts, grain milks, etc. are available. Contains pea protein, soy protein, soy milk, oat milk, almond milk, and kaolin. Shoe nut milk, macadamia nut milk, hazelnut milk, coconut milk Examples of plant-based milk include milk, rice milk, and pea milk. Vegetable-derived ingredients include carrots, tomatoes, kale, asparagus, and broccoli. Lee, komatsuna, green pepper, spinach, pumpkin, potato, barley leaves, celery, lettuce, Cabbage, parsley, cucumber, beet, green onion, daikon, angelica tree, radish, chicory Examples of these include vegetable juice, vegetable paste, and vegetable powder. In addition, raw materials derived from fruits include bananas, apples, strawberries, oranges, and grapes. Rapefruit, pineapple, peach, grape, lemon, mango, prune, etc. Examples of these include fruit juice, fruit paste, and fruit powder. As mentioned above, if the plant-derived material is a raw material derived from a plant, its form (liquid, paste-like The plant-derived substances may be used either in one form or in two or more forms. Good too. The amount of plant-derived substances in the milk-containing food product of the present invention is 0.1% in terms of solid content in the final product. The solid content of the plant-derived material in the final product is preferably (X) or less than 5.0% by weight. When (Y) is used, the preferable range of (X) and (Y) and the product (XY) is when (X) is 0. 1% by weight to 5.0% by weight, (Y) is 2% by weight to 13% by weight, and (XY) is 0.6% by weight % to 65.0% by weight. The amount of coffee or tea blended is preferably 0.1 to 5.0% by weight, more preferably 0.3 to 1.5% by weight. % is more preferable, and 0.4 to 0.8% by weight is even more preferable. The amount of cacao blended is preferably 0.1 to 5.0% by weight, more preferably 0.3 to 1.5% by weight. It is preferably 0.4 to 0.8% by weight, and more preferably 0.4 to 0.8% by weight. In addition, the solids of coffee, tea or cocoa in the final product are designated as (X) and the solids of milk are designated as (Y). In this case, the preferable range of (X) and (Y) and the product (XY) is 5.0% by weight, (Y) is 2% to 13% by weight, and (XY) is 0.6% to 65. 0% by weight. The amount of grains to be blended is preferably 0.1 to 5.0% by weight, more preferably 0.3 to 4.8% by weight. The total amount is preferably 0.4 to 4.5% by weight, and more preferably 0.4 to 4.5% by weight. The above range is preferred. The amount of vegetables or fruits to be blended is preferably 0.1 to 5.0% by weight, more preferably 0.3 to 4.8% by weight. % by weight is more preferable, and 0.4 to 4.5% by weight is even more preferable. In addition, the solid content of grains, vegetables, or fruits in the final product is designated as (X), and the solid content of milk is designated as (Y). In this case, the preferable range of (X) and (Y) and the product (XY) is 5.0% by weight, (Y) is 2% to 13% by weight, and (XY) is 0.6% to 65. 0% by weight.

[0016] The milk-containing food of the present invention may contain water, salt, sweeteners, etc., as long as the flavor and physical properties are not impaired. Flavoring agents, emulsifiers, antioxidants, flavorings, colorings, stabilizers, acidulants, pH adjusters, polysaccharide thickeners, It may also contain amino acids, vitamins, etc.

[0017] Examples of sweeteners include sugar, glucose, fructose, lactose, isomerized sugar, maltose, and para. Sugars such as tyrosine, fructooligosaccharides, galactooligosaccharides, and raffinose, and sorbitol Sugars such as mannitol, maltitol, xylitol, erythritol, and lactulose Alcohol, glycyrrhizin, stevioside, rebaudioside, sweet tea extract, sweet tea Natural sweeteners such as extracts, saccharin, aspartame, sucralose, acesulfame K The sweetener may be used alone or in combination of two or more. .

[0018] Examples of emulsifiers include sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol, and the like. Examples of the emulsifier include lycerin fatty acid esters. One type of emulsifier may be used, or two or more types may be used in combination. You may do so.

[0019] Examples of antioxidants include sodium erythorbate and sodium L-ascorbate. The antioxidants may be used alone or in combination of two or more.

[0020] Examples of pH adjusters include bases such as sodium hydroxide and potassium hydroxide, and carbonate. Sodium hydrogen (baking soda), sodium carbonate, potassium bicarbonate, potassium carbonate, phosphoric acid water Disodium citrate, sodium citrate, potassium citrate, sodium acetate, potassium acetate sodium or potassium salts of organic acids, such as sodium L-ascorbate, Other pH adjusters that can be used under the Food Sanitation Act include: Two or more types may be used in combination.

[0021] Examples of thickening polysaccharides include crystalline cellulose, carrageenan, and locust bean gum. , xanthan gum, guar gum, etc. The thickening polysaccharides may be used alone or in combination. The above may be used in combination.

[0022] (Manufacturing method) The method for producing the milk-containing food of the present invention will be described. The method for producing the milk-containing food of the present invention comprises the steps of: The process includes the following steps: 1) A liquid mixture containing milk and plant-derived substances is mixed so that the dissolved oxygen concentration is 5 ppm or less. This is a process of degassing under reduced pressure without heating. 2) After step 1), a step of heat sterilizing the mixture. 3) After step 2), a step of filling the mixture into a container. Step 1) is carried out after mixing all the raw materials, including milk and plant-derived materials, and before heat sterilization. The dissolved oxygen concentration in the liquid mixture is reduced to 5 ppm or less, preferably 3 ppm or less, by degassing under reduced pressure. This is a process of lowering the temperature to the bottom, and is carried out under non-heating conditions. All known methods for degassing dissolved oxygen without heating are acceptable. The method can be applied to the present invention. The most preferred embodiment is a deaerator tank that has been previously depressurized. The milk-containing food was pressurized and sprayed into the tank to form fine particles, and the dissolved oxygen concentration in the milk-containing food was measured. The method for reducing the amount of the food containing milk is to atomize the food by spraying the food under pressure. It is more preferable to use a method in which the average particle size is made into fine particles having a diameter of 50 μm or more and 1000 μm or less. Reducing the dissolved oxygen concentration in milk-containing foods means reducing the dissolved oxygen in milk-containing foods as much as possible. Remove as much oxygen as possible (by allowing it to escape from the milk-containing food), and measure the dissolved oxygen concentration in the milk-containing food after the treatment. This is to keep the amount of milk in milk products below 5 ppm. This prevents the flavor and color of milk-containing foods from being adversely affected. In the case of canned foods containing milk, this prevents corrosion or peeling of the inner surface of the can. In addition, the exposure to a reduced pressure atmosphere can solve the problem of the microparticulated milk-containing This refers to placing food in a reduced pressure atmosphere. For example, the equipment that provides a reduced pressure atmosphere is When a deaeration tank is used as the deaeration tank, the milk-containing food is sprayed under pressure into the deaeration tank to form fine particles. The degassed milk-containing food flies through the degassing tank and is exposed to a reduced pressure atmosphere.

[0023] The temperature of the step of performing vacuum degassing includes a step performed under non-heating conditions, and it is required that the temperature be 20°C or lower above the freezing point of the mixture. Also, the degree of vacuum in the deaerator tank when performing vacuum degassing is preferably controlled so that the temperature of the milk-containing food is near the boiling point temperature. For example, if the degree of vacuum in the deaerator tank is X (Pa) and the boiling point temperature of the milk-containing food at X (Pa) is T (°C), then the processing temperature T' (°C) of the milk-containing food is within the range of 2 to 3°C before and after the boiling point temperature T (T - 3 ≤ T' ≤ T + 3). It is preferable to adjust the degree of vacuum in the deaerator tank. The higher the degree of vacuum, the better the degassing efficiency, and the dissolved oxygen concentration in the milk-containing food can be lowered. However, if the degree of vacuum is too high, the milk-containing food will boil violently and the dissipation of flavor components will increase, and it will become sensually watery. Therefore, the degree of vacuum in the deaerator tank is preferably controlled so that the processing temperature T' (°C) of the milk-containing food does not reach the boiling point temperature T (in the range of T - 3 ≤ T' < T). The step of 2) above is a step of heat sterilizing the milk-containing food whose dissolved oxygen concentration has been reduced to 5 ppm or less by vacuum degassing. The sterilization conditions may be any conditions that satisfy the regulations regarding the sterilization of milk products according to the Food Sanitation Law. However, if heat sterilization is performed by the ultra-high temperature short-time sterilization method (UHT method), a milk-containing food with excellent storage stability can be obtained, which is preferable. Also, milk-containing foods to which the present invention is applied can be obtained under the heating conditions of the low-temperature long-time sterilization method (LTLT method), the high-temperature long-time sterilization method (HTLT method), and the high-temperature short-time sterilization method (HTST method). The heat sterilization method may be an indirect heat sterilization method or a direct heat sterilization method. As the indirect heat sterilization method, a plate-type heat exchange method, a tubular heat exchange method, etc.

[0024] The step of 2) above is a step of heat sterilizing the milk-containing food whose dissolved oxygen concentration has been reduced to 5 ppm or less by vacuum degassing. The sterilization conditions may be any conditions that satisfy the regulations regarding the sterilization of milk products according to the Food Sanitation Law. However, if heat sterilization is performed by the ultra-high temperature short-time sterilization method (UHT method), a milk-containing food with excellent storage stability can be obtained, which is preferable. Also, milk-containing foods to which the present invention is applied can be obtained under the heating conditions of the low-temperature long-time sterilization method (LTLT method), the high-temperature long-time sterilization method (HTLT method), and the high-temperature short-time sterilization method (HTST method). The heat sterilization method may be an indirect heat sterilization method or a direct heat sterilization method. As the indirect heat sterilization method, a plate-type heat exchange method, a tubular heat exchange method, etc. Also, milk-containing foods to which the present invention is applied can be obtained under the heating conditions of the low-temperature long-time sterilization method (LTLT method), the high-temperature long-time sterilization method (HTLT method), and the high-temperature short-time sterilization method (HTST method). The heat sterilization method may be an indirect heat sterilization method or a direct heat sterilization method. As the indirect heat sterilization method, a plate-type heat exchange method, a tubular heat exchange Direct heat sterilization methods include steam-in sterilization and scraping-type heat exchange. The injection method, steam infusion method, etc. can be used. For example, in the UHT method, the preferred range is 120 to 150° C. for 2 to 10 seconds. It is preferable to immediately cool the resulting milk-containing food to below 10°C.

[0025] Preheating may be performed before heat sterilization. The preheating temperature is preferably 90°C or less. The duration should preferably be less than 6 minutes.

[0026] In order to stabilize the quality of raw milk by regulating the diameter of the fat globules contained in the raw milk, After the above-mentioned heat sterilization or after the above-mentioned heat sterilization, a conventionally known homogenization treatment may be carried out. In that case, Apparatuses such as a homogenizer, a microfluidizer, and a colloid mill can be used.

[0027] Step 3) is the process of filling containers with the milk-containing food that has been heat-sterilized in step 2) above. The material and shape of the container are not particularly limited as long as they are commonly available.

[0028] Through these processes, the milk flavor and sweetness are strong, and the bitterness, astringency, and raw materials of plant origin are eliminated. To provide a milk-containing food product having a reduced unpleasant flavor derived from ingredients, a good aftertaste, and improved taste. can be obtained. The present invention will be described in detail below with reference to examples, but the present invention is not limited to these. It is not. EXAMPLES

[0029] [Example 1] Production of milk-containing food in which the plant-derived substance is coffee / production of cafe au lait 1. Manufacturing method (1) The manufacturing method of the present invention All raw materials were mixed in the ratio shown in Formulation Example 1 in Table 1, and the resulting mixture was placed in a vacuum. In the delamination tank adjusted to -0.099 to -0.100 MPa, The solution was sprayed under pressure so as to obtain a uniform solution, and then degassed under reduced pressure at 15°C until the dissolved oxygen concentration was reduced to 3 ppm or less. A dissolved oxygen meter from HACH was used to measure the dissolved oxygen. After preheating to 80℃ in a heat exchanger, the mixture was homogenized in a homogenizer at a homogenizing pressure of 15MPa. The homogenized mixture was sterilized by heating at 130°C for 10 seconds in a plate sterilizer. The mixture was then cooled to below 10°C using a plate heat exchanger. The cafe au lait was packed into a retort pouch and stored in a refrigerator at 10°C or below. (2) Manufacturing method for comparison A cafe au lait was produced using the same composition and conditions as in the above-mentioned production method of the present invention, except that the deaeration step was omitted. and stored in the same refrigerator.

[0030] [Table 1]

[0031] 2. Evaluation method The cafe au lait produced by the production method of the present invention and the production method of the comparative example was Afterwards, a sensory evaluation was conducted by eight expert panelists. The sensory evaluation was conducted on the strength of milk flavor, sweetness, and Strength of flavor, bitterness, astringency, strength of unpleasant flavors derived from ingredients, pleasantness of aftertaste For seven categories of overall deliciousness, the participants were given a score on a 13-point scale ranging from -3 to 3 in 0.5-point increments. This was carried out using the method.

[0032] (Evaluation criteria for each sensory evaluation) 3 points: Very strong / Very pleasant / Very tasty 2 points: somewhat strong / somewhat pleasant / somewhat tasty 1 point: slightly strong / slightly pleasant / slightly tasty 0 points: Neither -1 point: slightly weak / slightly unpleasant / slightly unpleasant -2 points: slightly weak / slightly unpalatable / slightly unappetizing -3 points: Very weak / Very unpleasant / Very bad

[0033] (Evaluation criteria for overall evaluation) The standard for the overall evaluation is the sum of the absolute values ​​of the score differences (with and without degassing) for the seven items, as follows: It was evaluated as follows. Less than 3.5: × 3.5 or more and less than 5.25: △ 5.25 or more and less than 7.0: Yes 7.0 and above: ◎

[0034] 3. Evaluation results The evaluation results are shown in Table 2. As a result of the sensory evaluation, the cafe au lait produced by the production method of the present invention was more excellent than that produced by the production method of the comparative example. Compared to cafe au lait, it received a higher rating for overall deliciousness, and its flavor characteristics include a milky taste. It has a strong flavor and sweetness, and is less bitter, astringent, and has less unpleasant flavors derived from the ingredients, and has a pleasant aftertaste. That is, the cafe au lait of the present invention is more preferable than the conventional cafe au lait. It has a strong milky flavor and sweetness, and has no bitter, astringent, or unpleasant flavors derived from the ingredients. It was shown that the aftertaste was reduced and was good and tasty.

[0035] [Table 2]

[0036] [Example 2] Production of milk-containing food in which the plant-derived material is tea / production of milk tea 1. Manufacturing method (1) The manufacturing method of the present invention The milk tea of ​​the present invention was produced. All the raw materials were mixed in the proportions shown in Table 3, Formulation Example 2. The mixture was mixed, and the process from decompression to filling was carried out in the same manner as in Example 1. The resulting milk tea was stored in a refrigerator at a temperature of 10°C or lower. (2) Manufacturing method for comparison Milk tea was prepared under the same composition and conditions as in the above-mentioned production method of the present invention, except that the deaeration step was omitted. were prepared and stored in the same refrigerator.

[0037] [Table 3]

[0038] 2. Evaluation method The milk tea produced by the production method of the present invention and the production method of the comparative example was After 3 days, a sensory evaluation was conducted by eight expert panelists. The sensory evaluation was conducted on the strength of milk flavor, sweetness, and Strength of flavor, astringency, strength of unpleasant flavors derived from ingredients, pleasant aftertaste, overall taste The six items of taste and texture were evaluated. The scores were the same as those of the cafe au lait in Example 1, with the following scores: The test was scored on a 13-point scale ranging from 3 points to 3 points in 0.5 point increments.

[0039] (Evaluation criteria for overall evaluation) The standard for the overall evaluation is the sum of the absolute values ​​of the score differences (with degassing - without degassing) for the six items, as follows: It was evaluated as follows. Less than 3.0: × 3.0 or more and less than 4.5: △ 4.5 or more but less than 6.0: 〇 6.0 and above: ◎

[0040] 3. Evaluation results The evaluation results are shown in Table 4. As a result of the sensory evaluation, the milk tea produced by the production method of the present invention was superior to the milk tea produced by the production method of the comparative example. The overall taste of the milk tea was rated higher than that of the milk tea made with other methods, and the flavor characteristics of the tea were It has a strong lukewarm flavor and sweetness, is less bitter and has less unpleasant flavors derived from the ingredients, and has a pleasant aftertaste. That is, the milk tea of ​​the present invention has the following characteristics compared to the conventional milk tea: It has a strong milky flavor and sweetness, and the bitterness of black tea and unpleasant flavors derived from the ingredients are reduced, resulting in a pleasant aftertaste. It was shown to be good and tasty.

[0041] [Table 4]

[0042] [Example 3] Production of milk-containing food in which the plant-derived substance is cacao / production of cocoa au lait 1. Manufacturing method (1) The manufacturing method of the present invention Cocoa au lait was produced by applying the present invention. All raw materials were mixed in the ratio of Formulation Example 3 in Table 5. The mixture was then subjected to the same process as in Example 1, from degassing under reduced pressure to filling. The resulting cocoa au lait was stored in a refrigerator at a temperature of 10°C or lower. (2) Manufacturing method for comparison Cocoa au lait was produced using the same composition and conditions as the above-mentioned production method of the present invention, except that the deaeration step was omitted. and stored in the same refrigerator.

[0043] [Table 5]

[0044] 2. Evaluation method The cocoa au lait produced by the production method of the present invention and the production method of the comparative example was Afterwards, a sensory evaluation was conducted by eight expert panelists. The sensory evaluation was conducted on the strength of milk flavor, sweetness, and The strength of the flavor, the strength of the bitterness, the strength of the unpleasant flavor derived from the ingredients, the pleasantness of the aftertaste, the overall taste The six items of taste and flavor were evaluated in the same manner as in the sensory evaluation of the cafe au lait in Example 1. The scores were rated from -3 to 0. The evaluation was conducted using a 13-point scoring system with 0.5-point increments from 1 to 3 points. The same procedure as in Example 2 was followed.

[0045] 3. Evaluation results The evaluation results are shown in Table 6. As a result of the sensory evaluation, the cocoa au lait produced by the production method of the present invention was more excellent than that produced by the production method of the comparative example. Compared to the cocoa au lait, it received a higher rating for overall deliciousness, and its flavor characteristics include a milky taste. Strong flavor and sweetness, weak bitterness and unpleasant flavors derived from the ingredients, and a pleasant aftertaste That is, the cocoa au lait of the present invention has a milky taste compared to the conventional cocoa au lait. It has a strong taste and sweetness, and the bitterness of cacao and other unpleasant flavors derived from the raw materials are reduced, leaving a pleasant aftertaste. And it proved to be delicious.

[0046] [Table 6]

[0047] [Example 4] Production of milk-containing food in which the plant-derived material is fruit / production of banana au lait 1. Manufacturing method (1) The manufacturing method of the present invention A banana ole was produced by applying the present invention. All raw materials were mixed in the ratio of Formulation Example 4 in Table 7. The mixture was then subjected to the same process as in Example 1, from degassing under reduced pressure to filling. The resulting banana au lait was stored in a refrigerator at a temperature of 10°C or lower. (2) Manufacturing method for comparison A banana ole was produced using the same composition and conditions as the above-mentioned production method of the present invention, except that the deaeration step was omitted. and stored in the same refrigerator.

[0048] [Table 7]

[0049] 2. Evaluation method The banana ole produced by the production method of the present invention and the production method of the comparative example was Afterwards, a sensory evaluation was conducted by eight expert panelists. The titration criteria were the same as in Example 2.

[0050] 3. Evaluation results The evaluation results are shown in Table 8. As a result of the sensory evaluation, the banana au lait produced by the manufacturing method of the present invention was more delicious than the banana au lait produced by the manufacturing method of the comparative example. Compared to the banana au lait, it was given a higher rating for overall deliciousness, and its flavor characteristics include milk. Strong flavor and sweetness, weak astringency and unpleasant flavors derived from the ingredients, and a pleasant aftertaste That is, the banana au lait of the present invention has a milky taste compared to the conventional banana au lait. It has a strong flavor and sweetness, and the bitterness of bananas and unpleasant flavors derived from the ingredients are reduced, leaving a good aftertaste. And it proved to be delicious.

[0051] [Table 8]

[0052] [Example 5] Production of milk-containing food in which the plant-derived material is grain / pea ole 1. Manufacturing method (1) The manufacturing method of the present invention The present invention was applied to the production of pea ole. All ingredients were mixed in the ratio of Formulation Example 5 in Table 9. The materials were mixed, and the mixture was subjected to the same process as in Example 1 from decompression to filling. The resulting pea ole was stored in a refrigerator at a temperature of 10°C or lower. (2) Manufacturing method for comparison Pea oats were produced under the same composition and conditions as in the above-mentioned production method of the present invention, except that the deaeration step was omitted. The mixture was prepared and stored in the same refrigerator.

[0053] [Table 9]

[0054] 2. Evaluation method The pea ole produced by the production method of the present invention and the production method of the comparative example was Five days after the test, a sensory evaluation was conducted by eight expert panelists. The overall evaluation criteria were the same as in Example 2.

[0055] 3. Evaluation results The evaluation results are shown in Table 10. As a result of the sensory evaluation, the pea ole produced by the production method of the present invention was Compared to the pea au lait made with the pea au lait, the overall taste was rated higher, and the flavor characteristics and It has a strong milk flavor and sweetness, is less bitter and has less unpleasant flavors derived from the ingredients, and has a clean aftertaste. That is, the pea ole of the present invention is more preferable than the conventional pea ole. Compared to au lait, it has a stronger milk flavor and sweetness, and the bitterness of peas and unpleasant tastes derived from the ingredients are less noticeable. It was shown that the unpleasant taste was reduced, the aftertaste was good, and the taste was delicious.

[0056] [Table 10]

[0057] From the above results, it is possible to confirm that the milk and plant-derived milk-containing products produced by the production method of the present invention are The food has a strong milky flavor and sweetness, and the bitterness and astringency of the plant extracts are reduced, resulting in a pleasant aftertaste. It was shown that.

[0058] [Example 6] Production of milk-containing food in which the plant-derived substance is coffee / production of cafe au lait Sensory evaluation influenced by the blending amount of milk solids and plant-derived solids in the production method of the present invention We used coffee as a representative example of a plant-derived substance to examine its effects on the body. 1. Manufacturing method (1) The manufacturing method of the present invention All raw materials were mixed in the ratios of formulation examples 6-1 to 6-9 in Table 11, and the mixture was The process from degassing under reduced pressure to filling was carried out in the same manner as in Example 1. The resulting cafe au lait was Store in a refrigerator at a temperature below 10°C. (2) Manufacturing method for comparison A cafe au lait was produced using the same composition and conditions as in the above-mentioned production method of the present invention, except that the deaeration step was omitted. and stored in the same refrigerator.

[0059] [Table 11]

[0060] 2. Evaluation method Regarding the above recipe examples 6-1 to 6-9, the cafe au lait produced by the above two manufacturing methods The sensory evaluation was carried out in the same manner as in Example 1.

[0061] 3. Evaluation results The evaluation results are shown in Table 12. In the milk-containing food produced by the production method of the present invention, the solid content (X) of coffee is 0.1% by weight to 5.0% by weight, milk solids (Y) are 2% by weight to 13% by weight, and X and Y are When the product XY is 0.6% by weight to 65.0% by weight (Prescription Examples 6-1 to 6-7 ) Compared to cafe au lait produced by the conventional manufacturing method, it has a stronger milk flavor and sweetness, and the coffee taste is - The bitterness, astringency and undesirable flavors derived from the ingredients are reduced, resulting in a pleasant aftertaste and a delicious food. It was shown that products could be obtained.

[0062] [Table 12]

Claims

1. A milk-containing food comprising milk and plant-derived materials, The plant-derived substance is coffee, tea, or cocoa. The solids content (X) of coffee, tea, or cocoa is 0.1% to 5.0% by weight. Milk solids (Y) are 2% to 13% by weight, The product of X and Y, XY, is between 0.6% by weight and 65.0% by weight. The milk-containing food characterized by satisfying the following conditions.

2. A milk-containing food comprising milk and plant-derived materials, The plant-derived material is a grain, vegetable, or fruit. The solid content (X) of grains, vegetables, or fruits is 0.1% to 5.0% by weight. Milk solids (Y) are 2% to 13% by weight, The product of X and Y, XY, is between 0.6% by weight and 65.0% by weight. The milk-containing food characterized by satisfying the following conditions.