Ready-to-drink milk-containing beverage

Abstract

To provide a ready-to-drink milk-containing beverage which has low content of blended milk components but has enhanced milk flavor and texture.SOLUTION: A ready-to-drink milk-containing beverage containing 0.3-4.0 g of milk protein per 100 g of the beverage contains 25-70 mg / 100 g of γ-aminobutyric acid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged milk-containing beverage having an enhanced milky taste due to the inclusion of a milk component and γ-aminobutyric acid. [Background technology]

[0002] Milk-containing beverages such as coffee and black tea are highly palatable beverages that are consumed throughout the year. Milk-containing beverages combine the inherent flavor and taste of coffee, black tea, and other ingredients with the milky flavor and texture of milk, making them more palatable beverages, and many are sold in the form of RTD beverages.

[0003] When milk-containing beverages are packaged, there is a limit to the amount of milk components used. This is for health reasons such as suppressing deterioration odors caused by heat sterilization, improving storage stability such as precipitation and separation, reducing costs, and reducing calories. Packaged milk-containing beverages in which the amount of milk components is kept low have the problem of lacking milk flavor and milky feel (particularly milky feel). Therefore, various methods for enhancing the milky feel have been proposed. For example, there is a method of adding a milky feel enhancer containing rebaudioside A and mogroside V, which are components of natural sweeteners, in a mass ratio of 50:50 to 99:1 to a milk-containing beverage (Patent Document 1), a method of adding an additive for milk-containing food and beverages consisting of kaffeofuran or its analogue to a milk-containing beverage (Patent Document 2), and a method of adjusting the concentration of Cyclo(Pro-Arg), a type of cyclic dipeptide, in a milk-containing beverage to 4 to 1000 ppm (Patent Document 3).

[0004] Various methods have also been proposed for enhancing the full-bodied taste and richness of milk-containing beverages, such as a method of adding a food and beverage taste improver containing phthalides as an active ingredient to various beverages including milk beverages (Patent Document 4), a method of adding sweeteners (glucose and galactose) and specific whey minerals to a concentrated milk-like composition (Patent Document 5), and a method of using deep sea water as part of the raw water in a milk beverage whose main ingredients are milk, dairy products, and raw water (Patent Document 6). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2019-198324 A [Patent Document 2] JP 2008-79545 A [Patent Document 3] JP 2020-171321 A [Patent Document 4] JP 2011-103774 A [Patent Document 5] JP 2011-217645 A [Patent Document 6] JP 2008-67641 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a packaged milk-containing beverage having an enhanced milky taste, in which the blended amount of milk components is kept low. [Means for solving the problem]

[0007] The present inventors have found that the milky feel of a milk-containing beverage is strongly related to the depth and breadth of the flavor and aftertaste when the beverage is consumed. As a result of various investigations into components capable of improving the depth and breadth of the flavor and aftertaste of a beverage, they have found that γ-aminobutyric acid can achieve this objective, which has led to the completion of the present invention.

[0008] The present invention includes, but is not limited to, the following aspects. [1] A packaged milk beverage containing 0.3-4.0 g of milk protein and 25-70 mg of gamma-aminobutyric acid per 100 g of beverage. [2] The beverage described in [1], having a milk protein content of 0.3 g or more and less than 3.0 g per 100 g of beverage and a milk solids content of less than 3 mass%. Effect of the Invention

[0009] According to the present invention, it is possible to provide a milk-containing beverage having an enhanced milky feel, with improved flavor and depth and breadth of aftertaste, despite the amount of milk components contained being kept low. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention is a milk-containing beverage with enhanced milkiness. Here, the term "milkiness" as used herein refers to the full-bodied taste of milk, and enhanced milkiness means that the beverage has the same full-bodied taste as a milk-containing beverage containing a larger amount of milk or a milk-containing beverage using thicker milk as a raw material. Here, full-bodied taste refers to the thickness (richness) and spread of the beverage's taste and aftertaste. The middle taste and aftertaste refer to the middle taste and aftertaste when taste is divided into three stages (first taste, middle taste, and aftertaste), with the first taste referring to the taste at the moment the food or drink is put into the mouth, the middle taste referring to the taste while the food or drink is in the mouth, and the aftertaste referring to the taste from the moment the food or drink is swallowed to after swallowing. The depth of taste is a unified feeling consisting of multiple taste components that cannot be produced by a simple basic taste, and the spread of taste is the persistence of the taste felt in the mouth.

[0011] In addition, a milk-containing beverage refers to a beverage that contains milk or a material derived from milk (also referred to as "milk components" in this specification). Here, "milk" refers to milk obtained by milking livestock, such as cow's milk, goat's milk, and sheep's milk. Specific examples of milk-containing beverages include dairy beverages such as coffee with milk, black tea with milk, matcha milk, cocoa beverage with milk, and other yogurt-flavored beverages, as well as lactic acid bacteria beverages containing lactic acid bacteria and dairy lactic acid bacteria beverages.

[0012] (Milk drinks) The milk-containing beverage of the present invention is a packaged milk-containing beverage with enhanced milkiness. It has been reported that when the fat content of whipped cream is the same and the non-fat milk solids are increased, the impact of the original milk flavor is enhanced and the flavor lasts longer (https: / / www.takanashi-milk.com / html / page19.html). As a result of the inventors' investigation, it was found that the "milkiness" of milk-containing beverages is It was found that milk protein, a type of non-fat milk solid, plays a major role in this, and that when the milk protein is reduced, the thickness and breadth of the taste and aftertaste of the milk-containing beverage are reduced, and the milky feel is reduced. The milk-containing beverage of the present invention has a low amount of milk components, and enhances the "milk feel" in a beverage in which the amount of milk protein involved in the "milk feel" is relatively low. The amount of milk protein in such a beverage is about 0.3 to 4.0 g per 100 g of beverage, preferably about 0.3 to 3.5 g, more preferably 0.3 g or more and less than 3.0 g, even more preferably 0.3 to 2.5 g, even more preferably 0.3 to 2.0 g, and even more preferably 0.3 to 1.5 g. The protein content in the beverage can be measured by the Kjeldahl method. The protein content in the beverage is measured, and the value obtained by subtracting the amount of protein brought in by components other than the milk components is the milk protein content.

[0013] The milk components blended in the milk-containing beverage of the present invention are milk or milk-derived materials as described above. Usually, milk components include milk proteins. In addition, milk proteins themselves can be said to be a type of milk-derived material, and are a type of milk component. Milk proteins are various proteins contained in milk or derived from milk.

[0014] The milk components include, for example, the above-mentioned cow's milk, goat's milk, sheep's milk, and other milk obtained by milking livestock. In addition to milk, examples of the milk-derived materials include casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP), milk protein peptides, whole milk powder, skim milk powder, cheese, milk protein concentrate (MPC), and mixtures of two or more of these. The milk components to be incorporated into the beverage may be in liquid or solid form. Among the milk components, a beverage containing milk is one of the preferred embodiments of the present invention.

[0015] Among milk-containing beverages containing about 0.3 to 4.0 g of milk protein per 100 g of beverage, beverages with a low milk protein content of 0.3 g or more but less than 3.0 g per 100 g of beverage and a milk solid content of less than 3 mass% are usually difficult to impart a "milk feel". Since the present invention can enhance the "milk feel" of such beverages with low milk solid content, such beverages can be said to be suitable for application of the present invention. Here, milk solids refer to components other than water in dairy products, and include non-fat milk solids and milk fat. When referring to the milk-containing beverage of the present invention, the term "milk solids" refers to the total of non-fat milk solids and milk fat derived from milk components.

[0016] Examples of beverages with a milk solid content of less than 3% by mass include beverages in which milk ingredients are added to plant materials such as tea, coffee, cocoa, and fruit juice, and beverages in which sweeteners and flavorings are added to milk ingredients (so-called "dairy beverages"), and other soft drinks. In other words, beverages with a milk solid content of less than 3% by mass and labeled with one or more names selected from the group consisting of coffee beverages, cocoa beverages, black tea beverages, and soft drinks as their "names" based on the Food Labeling Standards are preferred embodiments of the present invention.

[0017] The present invention adds γ-aminobutyric acid (hereinafter abbreviated as "GABA") to a milk-containing beverage in which the milk protein content is kept low within the above-mentioned range, thereby improving the richness and breadth of the beverage's flavor and aftertaste, and enhancing the milky feel.

[0018] GABA is a type of amino acid that is widely contained in vegetables, fruits, grains, fermented foods, etc. The GABA used in the present invention is not particularly limited, and may be, for example, GABA extracted from vegetables, fruits, grains, etc., GABA produced by fermentation, GABA obtained by organic synthesis, etc. In order to enjoy the effects of the present invention while minimizing the influence on the flavor of the beverage itself, it is preferable to use a purified GABA product containing 80% or more, preferably 85% or more, more preferably 90% or more of GABA as the GABA used in the beverage of the present invention. The purified product may be in various forms such as a solid, an aqueous solution, or a slurry. Commercially available purified GABA products include GABA 100% pure powder (NOW FOODS), Oryza GABA Extract HC-90 (Oryza Oil & Fat Chemical), etc.

[0019] In the present invention, GABA is added so that the concentration of GABA in the beverage is 25mg / 100g or more, preferably 30mg / 100g or more, more preferably 35mg / 100g or more. The content of GABA is preferably 70mg / 100g or less, more preferably 65mg / 100g or less, and even more preferably 60mg / 100g or less. The content of GABA can be measured using an amino acid analyzer.

[0020] The method of adding GABA is not particularly limited. A predetermined amount of GABA may be added to the beverage preparation before filling the containers, or a predetermined amount of GABA may be added to each container and then the beverage preparation may be filled.

[0021] (Other ingredients) When a beverage contains sweet ingredients, it enhances the richness and milkiness from the middle to the aftertaste. Therefore, a milk-containing beverage containing a sweetening component is one of the preferred embodiments of the present invention. In this specification, the term "sweetening component" refers to a component added to impart sweetness to a beverage. Specifically, the sweetening component may be any of a variety of sugars, including molasses such as brown sugar, shiroshitato, cassonade (brown sugar), wasanbon, sorghum sugar, and maple sugar, refined sugar such as granulated sugar (white double sugar, medium double sugar, granulated sugar, etc.), processed sugar (sugar cubes, crystal sugar, powdered sugar, granulated sugar, etc.), liquid sugar, and other refined sugars, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), disaccharides (sucrose, maltose, lactose, isomerized lactose, palatinose, etc.), oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactose, etc.), and other sugars. Examples of sweeteners that can be used include carbohydrate sweeteners such as sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, oligosaccharide alcohols, powdered reduced maltose syrup), as well as high-intensity sweeteners such as natural non-carbohydrate sweeteners (stevia extract, licorice extract, etc.) and synthetic non-carbohydrate sweeteners (aspartame, acesulfame K, etc.).

[0022] The content of the sweetening component may be appropriately set according to the desired flavor, but is usually about 1 to 15, preferably about 2 to 13, more preferably about 3 to 10, and even more preferably about 4 to 8 in terms of sweetness. Here, sweetness is a scale indicating the intensity of sweetness, and is a relative ratio when the sweetness of 1% by mass (20°C) of sucrose is taken as 1. The sweetness of a beverage can be determined by converting the amount (mass concentration) of each sweetening component contained in the beverage into a sucrose equivalent amount based on the relative ratio of the sweetness of the sweetening component to the sweetness of sucrose, which is 1, and then totaling the sucrose equivalent amounts of all the sweetening components contained in the beverage. The relative ratio of the sweetness of each sweetening component to the sweetness of sucrose, which is 1, can be determined from the known sugar sweetness conversion table (McMurry Organic Chemistry (7th Edition), p. 988).

[0023] In addition to the above-mentioned components, the beverage of the present invention may contain appropriate ingredients that are generally blended into milk-containing beverages, such as pH adjusters, antioxidants, acidulants, extracts, flavorings, colorants, vitamins, emulsifiers, thickening stabilizers, etc., so long as the desired object of the present invention is not deviated from.

[0024] (Packaged beverages) The milk-containing beverage of the present invention is in the form of a packaged beverage. Here, the packaged beverage is used synonymously with an RTD beverage (RTD=Ready To Drink: a beverage packaged in a PET bottle, can, bottle, paper, or the like that can be opened and consumed immediately). There are two types of RTD beverages: beverages that are consistently stored in a refrigerator and beverages that can be stored at room temperature, but the beverage of the present invention may be either of them. In view of the remarkable effect of the present invention, an RTD beverage that can be stored at room temperature is preferable. Beverages that can be stored at room temperature are usually produced through heat sterilization at 100°C or higher, and this high-temperature heating tends to reduce the milky feel of the milk-containing beverage, making the problem of insufficient milky feel more pronounced. There are no particular limitations on the heat sterilization method that reduces the milky feel, but examples include high-temperature short-time sterilization (UHT; 120 to 150°C, 1 to 120 seconds) and retort sterilization (110°C to 130°C, 10 to 30 minutes). EXAMPLES

[0025] Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. In addition, in this specification, unless otherwise specified, numerical ranges are described as including their endpoints.

[0026] The protein content of the beverages in the examples was measured by the Kjeldahl method. The GABA content was measured by taking a measurement sample, centrifuging it, treating the supernatant with 0.02N hydrochloric acid, filtering it using a cylinder with a 0.45μm filter, and then filtering it using a fully automatic amino acid analyzer. The measurement was carried out by quantifying the acid using an acid analyzer (JLC-500 / V, manufactured by JEOL Ltd.).

[0027] Experimental Example 1 Preparation of coffee drink with milk (1) Coffee beans with a roasting degree L value of 23 were ground to medium size, and then extracted for 15 minutes with 90°C hot water of about 10 times the mass of the coffee beans while stirring. After extraction, the extract was filtered through a commercially available paper filter, and the filtrate was quickly cooled to about 25°C or less. GABA (purity 99% or more) and sucrose shown in Table 1 were added to this coffee extract (Brix 2.5) and completely dissolved, and then milk and an emulsifier (sucrose fatty acid ester) were added, and water was added to make a total amount of 1000g, and the pH was adjusted to 6.9 with a pH adjuster (sodium bicarbonate) to obtain a prepared liquid. This prepared liquid was subjected to a pressure of 120 kg / cm 2 The mixture was homogenized at 40°C, heated to 90°C, filled into 190 mL cans, and then retort sterilized (124°C, 20 minutes) to produce a packaged coffee beverage with milk (pH 6.5) containing the ingredients shown in Table 2.

[0028] [Table 1]

[0029] [Table 2]

[0030] The resulting packaged coffee beverage with milk was subjected to a sensory evaluation by a panel of five experts. The milkiness of the coffee beverage without GABA (negative control) (sample No. 1-1) was scored as 0, and the milkiness of the coffee beverage without GABA (100g / 1000g) was scored as 0. The milkiness of the coffee drink (positive control) (sample No. 1-2) with the amount of milk increased from 100g to 150g / 1000g was scored as 2 points, while the milkiness of the prepared packaged coffee drink with milk was scored as 0 points. The milky feeling of the positive control (2 points) was scored as 1, and the milky feeling of the positive control (2 points) was scored as 1. 0 points: Milky sensation similar to the negative control 1 point: Stronger milky sensation than the negative control, but weaker milky sensation than the positive control 2 points: The milky sensation is almost the same as or stronger than that of the positive control. The number of panelists who evaluated was counted as 1.

[0031] The results are shown in Table 3. The majority of participants judged that adding 25mg / 100g or more of GABA to a milk-containing coffee beverage containing 100g / 1000g of milk would impart the same milky feel as a milk-containing beverage containing 150g / 1000g of milk. This suggests that adding 25-70mg / 100g of GABA to a coffee beverage containing a low concentration of milk components, with milk protein at approximately 0.3g / 100g, improved the depth and breadth of the beverage's flavor and aftertaste, and enhanced the milky feel. There was no significant difference in the strength of the milky feel between a beverage containing 60mg / 100g of GABA and a beverage containing 70mg / 100g of GABA.

[0032] [Table 3]

[0033] Experimental Example 2 Preparation of coffee drink with milk (2) Coffee extract was used as the coffee raw material, milk, skim milk powder, and fresh cream (milk fat 47%) as the dairy ingredients, and sucrose as the sweetener. The coffee extract, dairy ingredients, sweetener, emulsifier (sucrose fatty acid ester), pH adjuster (potassium carbonate), and flavoring were mixed with GABA (purity 99% or higher) in the formulation shown in Table 4, and completely dissolved. Water was added to make a total of 1000g to obtain a mixed liquid. This mixed liquid was cooled to 150 kg / cm 2 The mixture was homogenized at 40°C for 1 min and then sterilized at high temperature for a short period (110°C, 1 min). The mixture was immediately cooled to below 10°C and poured into plastic chilled cups at 180 mL each to produce a packaged coffee beverage with milk (pH 7.0) containing the ingredients shown in Table 5.

[0034] [Table 4]

[0035] [Table 5]

[0036] The resulting packaged coffee beverage with milk was subjected to a sensory evaluation in the same manner as in Experimental Example 1. That is, a coffee beverage without GABA (negative control) (Sample No. 2-1) Milkiness was scored 0 points, and a coffee drink (positive control) containing no GABA and increased skim milk powder from 5g / 1000g to 10g / 1000g (sample No. 2-2) The milkiness was scored on a scale of 1 to 2, and the number of panelists who evaluated each packaged coffee beverage with milk was counted. The results are shown in Table 6. In a coffee beverage with a low concentration of milk components (approximately 0.6 g / 100 g of milk protein), by adding 25 to 70 mg / 100 g of GABA, the depth and breadth of the beverage's flavor and aftertaste was improved, and the milkiness was enhanced.

[0037] [Table 6]

[0038] Experimental Example 3 Preparation of cocoa drink with milk (1) Cocoa powder (15% fat content), sweetener, milk ingredient, and GABA in the amounts shown in Table 7 were added to and dissolved in hot water at 60°C. Microcrystalline cellulose and emulsifier (sucrose fatty acid ester) in the amounts shown in Table 7 were also added to and dissolved in hot water at 60°C. After mixing and stirring these two solutions, the mixture was heated at 120 kg / cm 2 The mixture was homogenized at 40°C for 2 seconds, sterilized at 140°C for 2 seconds, immediately cooled to below 25°C, and packed into paper cartons in 200 mL portions to produce a packaged cocoa drink with milk (pH 7.0) containing the ingredients shown in Table 8.

[0039] [Table 7]

[0040] [Table 8]

[0041] The obtained packaged cocoa drink with milk was subjected to a sensory evaluation in the same manner as in Experimental Example 1. That is, a cocoa drink not containing GABA (negative control) (Sample No. 3- The milkiness of the cocoa drink (positive control) (sample No. 3-2) was scored as 0, and the milkiness of the cocoa drink (positive control) (sample No. 3-2) was scored as 0. The number of panelists who evaluated each packaged cocoa drink with milk was counted, with a score of 2. The results are shown in Table 9. In the cocoa drink, too, by adding 25 mg / 100 g or more of GABA, the depth and breadth of the beverage's flavor and aftertaste were improved, and the milky feel was enhanced.

[0042] [Table 9]

[0043] Experimental Example 4 Preparation of cocoa drink with milk (2) Milk-containing cocoa beverages were prepared in the same manner as in Experimental Example 3, except that the sweetener and milk ingredients were mixed as shown in Table 10. Cocoa beverages without GABA (Sample No. 3-6) Regarding cocoa drinks containing 25mg / 100g or more of GABA (samples No. 3-7), All five panelists rated the beverage containing GABA as having a stronger milky taste.

[0044] [Table 10]

[0045] [Table 11]

[0046] Experimental Example 5 Preparation of black tea drink with milk 20 g of black tea leaves were extracted with 600 g of hot water (90°C) for 5 minutes. After extraction, the solid and liquid were separated using a mesh, and the filtrate was quickly cooled to 25°C or less and then centrifuged to obtain a black tea extract. Sweet components, milk components, and other various components were added to this black tea extract in the amounts shown in Table 12 to make the total amount 1000 g, and the mixture was subjected to a high-pressure homogenizer at 150 kg / cm 2 The mixture was homogenized at a pressure of 1000 rpm, plate sterilized at 141°C for 30 seconds, and filled into PET containers to produce a packaged black tea beverage with milk (pH 6.4).

[0047] [Table 12]

[0048] [Table 13]

[0049] The resulting packaged black tea beverage with milk was subjected to a sensory evaluation in the same manner as in Experimental Example 1. That is, a black tea beverage not containing GABA (negative control) (Sample No. 4-1) was subjected to a sensory evaluation in the same manner as in Experimental Example 1. The milkiness of the black tea beverage with increased milk ingredients and no GABA (positive control) (Sample No. 4-2) was scored as 0 and 2, respectively. The number of panelists who evaluated each item was counted. The results are shown in Table 14. In black tea beverages as well, by blending 25 mg / 100 g or more of GABA, the depth and breadth of the beverage's flavor and aftertaste were improved, and the milky feel was enhanced.

[0050] [Table 14]

[0051] Experimental Example 6 Preparation of acidic milk drink The sweetener and stabilizer (HM pectin) in the amounts shown in Table 15 were dissolved in 70°C warm water. This solution, milk components, GABA, and other various ingredients were added to make a total of 1000 g, and after thorough mixing, it was cooled to 120 kg / cm 2 The mixture was homogenized at 4°C and sterilized at 120°C for 4 seconds, immediately cooled to below 25°C, and packed into paper cartons at 200 mL each to produce a yogurt-flavored acidic milk beverage (pH 3.9) containing the ingredients shown in Table 16. Whey protein concentrate (WPC / 80, Nutra Food Ingredients, LLC) was used as the whey protein.

[0052] [Table 15]

[0053] [Table 16]

[0054] The obtained acidic milk beverage was subjected to a sensory evaluation in the same manner as in Experimental Example 1. That is, the acidic milk beverage not containing GABA (negative control) (Sample No. 5-1) was scored as 0 points for milkiness. The milky feel of the acidic milk drink (positive control) (sample No. 5-2) which did not contain GABA but had an increased amount of milk ingredients was scored as 2 points, and the prepared acidic milk drinks were evaluated on a palate. The number of people in each group was counted. The results are shown in Table 17. Even in acidic milk beverages, by adding 25 mg / 100 g or more of GABA, the depth and breadth of the flavor and aftertaste of the beverage was improved, and the milky feel was enhanced.

[0055] [Table 17]

Claims

[Claim 1] A packaged milk-based beverage containing 0.3 to 4.0 g of milk protein and 25 to 70 mg of γ-aminobutyric acid per 100 g of beverage.

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