Milk and method for producing the same

Abstract

To provide milk which has a minimized content of α-tocopherol, suppresses storage-induced flavor degradation, and exhibits a rich milk taste, and a method for producing the same.SOLUTION: Milk contains β-carotene or α-tocopherol and fat or oil. The total content of β-carotene and α-tocopherol in the milk is 0.6-0.8 ppm, the fat or oil contains 70-78 wt.% of saturated fatty acids among all constituent fatty acids, the palmitic acid content is 32-38 wt.%, and the weight ratio of β-carotene to α-tocopherol is 0.1-0.2.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to milk having a rich milk flavor with suppressed flavor deterioration during storage and a method for producing the same.

Background Art

[0002] In addition to being rich in balanced nutrients such as protein, calcium, fat, and essential amino acids, milk has a unique flavor, and thus is directly consumed or widely used as a raw material for food production and processing.

[0003] Generally, during the storage period from the production of milk until it reaches the hands of consumers, various oxidation factors such as oxidation due to oxygen in the container and photooxidation due to being displayed in convenience stores, supermarkets, etc. cause off-flavors and off-odors to occur, resulting in flavor deterioration and loss of the original rich milk flavor of the milk.

[0004] Therefore, in order to solve these problems, for example, Patent Document 1 discloses dairy products added with carotenoids, tocopherols, and tea extracts. However, it is described that the addition amount of tocopherol is preferably 0.0001 to 0.05% by weight (1 to 500 ppm) in the dairy product. All of the examples corresponding to the dairy product are raw cream, and even the smallest addition amount of tocopherol is as much as 10 ppm in the dairy product, so the original favorable flavor of the dairy product may be impaired. Also, regarding the constituent fatty acids of the fats and oils in the dairy product, it is not considered, so the suppression of flavor deterioration during storage is not satisfactory, and the original rich milk flavor of the dairy product is also insufficient. In addition, α-tocopherol has an effect of enlarging osteoclasts, enhancing bone resorption by osteoclasts, and having a risk of leading to the onset of osteoporosis.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] We have studied milk with less oxidative deterioration and no loss of rich milk flavor even when the α-tocopherol content in milk is low. Therefore, an object of the present invention is to provide milk having as little α-tocopherol content as possible, suppressed flavor deterioration during storage, and a rich milk flavor, and a method for producing the same.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that milk in which the total content of β-carotene and α-tocopherol in milk and their weight ratio are within a specific range, and the saturated fatty acid content and palmitic acid content in the total constituent fatty acids of the oil and fat are within a specific range, is suppressed in flavor deterioration during storage and has a rich milk flavor, and thus the present invention has been completed.

[0008] That is, the first aspect of the present invention relates to milk containing β-carotene or α-tocopherol; and oil and fat, wherein the total content of β-carotene and α-tocopherol in the milk is 0.6 to 0.8 ppm, the saturated fatty acid content in the total constituent fatty acids of the oil and fat is 70 to 78% by weight, the palmitic acid content is 32 to 38% by weight, and the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2. A preferred embodiment relates to the above-mentioned milk, wherein the linoleic acid / unsaturated fatty acid (weight ratio) in the total constituent fatty acids of the oil and fat is 0.03 to 0.08. The second aspect of the present invention is a method for producing milk containing β-carotene or α-tocopherol; and oil and fat, wherein the total content of β-carotene and α-tocopherol in the milk is 0.6 to 0.8 ppm, the saturated fatty acid content in the total constituent fatty acids of the oil and fat is 70 to 78% by weight, the palmitic acid content is 32 to 38% by weight, and the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2. The raw milk extracted from cows fed with feed containing 5 to 60% by wet weight of the total amount of unfermented green grass and unfermented hay in the total feed eaten by the cows per day for 365 to 3650 days is used as the primary heating. After heat treatment at 60 to 75°C for 15 to 120 seconds at a heating rate of 0.1 to 5°C / second from a temperature below 10°C, it is further heat-treated as the secondary heating at 115 to 136°C for 2 to 7 seconds. A preferred embodiment relates to the above-mentioned method for producing milk, wherein the feed does not contain Ca stearate.

Effects of the Invention

[0009] According to the present invention, it is possible to provide milk with a minimized α-tocopherol content, suppressed flavor deterioration during storage, and a rich milk flavor, and a method for producing the same.

Modes for Carrying Out the Invention

[0010] Hereinafter, the present invention will be described in more detail. The "milk" in the present invention refers to milk products that use only raw milk as the raw material among the milk products defined in the Milk and Other Products Ordinance (Ordinance No. 52 of the Ministry of Health and Welfare, "Ordinance Concerning the Component Standards of Milk and Dairy Products, etc."), and is limited to milk products excluding special milk. That is, the specific type names are limited to milk products such as milk, adjusted-component milk, low-fat milk, and non-fat milk. From the perspective of a rich milk flavor, it is preferable that the milk fat content in the milk is 3.0% or more.

[0011] Among the above-mentioned milk products, those with the type name corresponding to milk are those obtained by heat-treating raw milk (the milk of cows just milked), without any component adjustment such as adding water or other raw materials or reducing the originally contained components. Furthermore, it contains 3.0% or more of milk fat and 8.0% or more of non-fat milk solids, and the number of bacteria (per 1 ml) is 50,000 or less, and the coliform group is negative.

[0012] Among the above-mentioned milk products, those with the type name corresponding to adjusted-component milk are those obtained by heat-treating the product from which some components such as milk fat, non-fat milk solids, and moisture have been removed from raw milk. Furthermore, it contains 8.0% or more of non-fat milk solids, and the number of bacteria (per 1 ml) is 50,000 or less, and the coliform group is negative.

[0013] Among the above-mentioned milk products, those with the type name corresponding to low-fat milk are adjusted-component milk, obtained by heat-treating the product from which a part of the milk fat has been reduced from raw milk to make it low-fat, without adding water or other raw materials. Furthermore, it contains 0.5% or more and 1.5% or less of milk fat and 8.0% or more of non-fat milk solids, and the number of bacteria (per 1 ml) is 50,000 or less, and the coliform group is negative.

[0014] Among the above-mentioned milk products, those with the type name corresponding to non-fat milk are adjusted-component milk, obtained by heat-treating the product from which almost all of the milk fat has been removed from raw milk, without adding water or other raw materials. Furthermore, it contains less than 0.5% of milk fat and 8.0% or more of non-fat milk solids, and the number of bacteria (per 1 ml) is 50,000 or less, and the coliform group is negative.

[0015] Moreover, the milk of the present invention has a total content of β-carotene and α-tocopherol in milk, and their weight ratio within a specific range, and the saturated fatty acid content and palmitic acid content in the total constituent fatty acids of the oil and fat contained in the milk of the present invention are within a specific range.

[0016] The above-mentioned β-carotene is a vivid orange carotenoid pigment contained in large amounts in green and yellow vegetables such as carrots, spinach, and pumpkins, and is provitamin A, which is the most abundant in nature.

[0017] The above-mentioned α-tocopherol is a kind of vitamin E, which is a fat-soluble vitamin.

[0018] The total content of the above-mentioned β-carotene and α-tocopherol is preferably 0.6 to 0.8 ppm, more preferably 0.65 to 0.8 ppm, still more preferably 0.7 to 0.8 ppm, and particularly preferably 0.75 to 0.8 ppm in the whole milk. If the content is less than 0.6 ppm, the suppression of flavor deterioration due to storage may be poor. If it is more than 0.8 ppm, the original rich milk feeling of the milk may be felt weakly. In addition, the contents of the above-mentioned β-carotene and α-tocopherol can be measured using HPLC.

[0019] The β-carotene / α-tocopherol (weight ratio) is preferably 0.1 to 0.2, more preferably 0.12 to 0.18, and still more preferably 0.13 to 0.17. If the weight ratio is outside the above range, the suppression of flavor deterioration due to storage may be poor.

[0020] The saturated fatty acid content in the total constituent fatty acids of the above-mentioned oil and fat is preferably 70 to 78% by weight, more preferably 72 to 77% by weight, and still more preferably 73 to 76% by weight. If the content is less than 70% by weight, the suppression of flavor deterioration due to storage may be poor. If it is more than 78% by weight, the original rich milk feeling of the milk may be felt weakly.

[0021] The palmitic acid content is preferably 32 to 38% by weight, more preferably 33 to 37% by weight, and still more preferably 35 to 37% by weight in the total constituent fatty acids of the oil and fat. If the content is outside the above range, the original rich milk flavor of milk may be felt to be weak.

[0022] In the total constituent fatty acids of the oil and fat contained in the milk of the present invention, the linoleic acid / unsaturated fatty acid (weight ratio) is preferably adjusted to 0.03 to 0.08 because it can further improve the original rich milk flavor of milk. The weight ratio is more preferably 0.04 to 0.08, and still more preferably 0.05 to 0.07.

[0023] The saturated fatty acid, unsaturated fatty acid, palmitic acid, and linoleic acid in the total constituent fatty acids of the oil and fat can be measured according to the Standard Oil Analysis Test Method 2.4.2.1-2013 established by the Japanese Oil Chemists' Society.

[0024] The method for producing the milk of the present invention is exemplified below. The milk of the present invention can be produced by performing a two-stage heat sterilization treatment in which specific raw milk is first subjected to a relatively low-temperature heat treatment as the primary heating and then a relatively high-temperature heat treatment as the secondary heating.

[0025] The raw milk refers to raw milk extracted from cows that have been fed for 365 to 3650 days with a diet in which the total amount of unfermented green grass and unfermented hay in the total diet eaten by the cows in one day is 5 to 60% by weight in wet weight.

[0026] The total amount of unfermented green grass and unfermented hay in the total diet is more preferably 8 to 50% by weight, and still more preferably 12 to 35% by weight. If the total amount in the total diet is outside the range of 5 to 60% by weight, the milk produced using the extracted raw milk may be inferior in suppressing flavor deterioration during storage or may be felt to have a weak original rich milk flavor.

[0027] The period of breeding with the said feed is preferably 365 to 2000 days, more preferably 500 to 1800 days. If it is outside the period of 365 to 3650 days, the milk produced using the expressed raw milk may be inferior in suppressing flavor deterioration during storage, or the original rich milk feeling of the milk may be felt weak.

[0028] Also, in order to obtain milk with a stronger original rich milk feeling of milk, it is preferable that the feed does not contain Ca stearate. The content of Ca stearate in the whole feed can be measured using second derivative analysis of infrared absorption spectrum.

[0029] The two-stage heat sterilization treatment is characterized in that the temperature of the first heating is lower and the implementation time of the first heating is shorter compared with the conventional ultra-high temperature (UHT) heat sterilization production method which is the most common as a method for heat sterilizing milk. Specifically, it is as follows.

[0030] First, in the first heating, it is preferable to heat the raw milk stored at a temperature of less than 10°C to 60 to 75°C at a temperature rising rate of 0.1 to 5°C / second and heat it at that temperature for 15 to 120 seconds.

[0031] The temperature rising rate is preferably 0.1 to 5°C / second, more preferably 0.1 to 2.5°C / second, still more preferably 0.5 to 2.5°C / second, and particularly preferably 1.3 to 1.8°C / second. If the temperature rising rate is slower than 0.1°C / second, it takes time for heat sterilization and productivity may decrease too much. On the other hand, if the temperature rising rate is faster than 5°C / second, the usage amount of utilities such as steam required for heating increases, production cost rises, or proteins in the milk may adhere to the heating surface and flavor deterioration due to scorching may occur.

[0032] Also, the temperature during the first heating is more preferably 60 to 70°C, still more preferably 60 to 65°C. If it is lower than 60°C, it becomes difficult to obtain the effect of sterilization treatment by the first heating, and if it is higher than 75°C, the original rich milk feeling of the milk may be impaired. Note that the temperature during heating refers to the temperature of the milk during the heating.

[0033] Furthermore, the implementation time of the primary heating is more preferably 16 to 100 seconds, even more preferably 17 to 80 seconds, particularly preferably 17 to 60 seconds, and most preferably 17 to 40 seconds. If it is shorter than 15 seconds, it may be difficult to ensure the pipe length for homogenization during the primary heating. If it is longer than 120 seconds, the original rich milk flavor of the milk may be impaired. Note that the implementation time of the heating refers to the time during which the temperature of the milk is maintained within a predetermined temperature range during the heating.

[0034] The device for performing the primary heating treatment is not particularly limited, and a device used for heat sterilization of milk can be appropriately selected. Considering productivity, a flow-through sterilization device is preferred. Examples of such sterilization devices include, but are not limited to, plate sterilization devices, tube sterilization devices (also known as tubular heat exchangers), spin injection sterilization devices, and Joule sterilization devices.

[0035] During the primary heating, for the purpose of stabilizing the quality by making the diameters of the fat globules contained in the raw milk uniform, a conventionally known homogenization treatment may be performed together. In that case, devices such as homogenizers, microfluidizers, and colloid mills can be used. Note that such a homogenization treatment can also be performed during the cooling after the secondary heating.

[0036] Subsequent to the primary heating, secondary heating is performed. In the secondary heating, it is preferable to raise the temperature of the raw milk treated by the primary heating to 115 to 136°C and perform heating at that temperature for 2 to 7 seconds. Also, during the secondary heating, it is more preferable to raise the temperature at a rate of 0.1 to 5°C / second.

[0037] The temperature during the secondary heating is preferably 115 to 136°C, more preferably 115 to 130°C, even more preferably 115 to 128°C, and most preferably 115 to 125°C. If it is lower than 115°C, it may be difficult to obtain the effect of the sterilization treatment by the secondary heating. If it is higher than 136°C, the original rich milk flavor of the milk may be impaired.

[0038] Also, the implementation time of the secondary heating is preferably 2 to 7 seconds. If it is shorter than 2 seconds, it may be difficult to obtain the effect of the sterilization treatment by the secondary heating. If it is longer than 7 seconds, the original rich milk flavor may be impaired.

[0039] The heating rate during the secondary heating is more preferably 0.5 to 2.5 °C / second, and even more preferably 0.8 to 1.3 °C / second. If the heating rate is slower than 0.1 °C / second, it will take time for heat sterilization and productivity may be reduced too much. On the other hand, if the heating rate is faster than 5 °C / second, the usage amount of utilities such as steam required for heating will increase, the production cost will rise, or proteins in the milk may adhere to the heating surface, resulting in a reduction in flavor due to scorching.

[0040] The milk that has been heat sterilized through the above treatment can be made into a product by packing it in a container such as box packing or bottle packing.

[0041] According to the method for manufacturing milk described above, it is possible to provide milk with an α-tocopherol content as low as possible, suppressed flavor deterioration during storage, and a rich milk flavor.

Example

[0042] Examples are shown below to more specifically explain the present invention, but the present invention is not limited to these examples in any way.

[0043] <Content of Ca stearate in the whole feed> The content of Ca stearate in the whole feed was determined by the second derivative analysis of the infrared absorption spectrum.

[0044] <Measurement method of β-carotene> The measurement of β-carotene was carried out as follows. The fat (milk fat) was separated from the milk of the examples and comparative examples, and about 0.5 g of the fat was precisely weighed (W g) into a 60 mL brown centrifuge tube (with a co-stopper). 1 mL of 1 w / v% sodium chloride solution was added thereto and stirred, then 10 mL of 3 w / v% pyrogallol-ethanol solution was added and dissolved. Thereafter, 3 g of potassium hydroxide and 2 mL of 60 w / v% potassium hydroxide solution were added, and it was heated in a 70 °C water bath for 30 minutes while occasionally stirring with a glass rod. After cooling with water to a temperature near room temperature, 20 mL of 1 w / v% sodium chloride solution was added, and further 14 mL of a mixed solution of n-hexane-2-propanol-0.0276 w / v% BHT in ethyl acetate (9:1.5:1) was added. It was shaken for 5 minutes and centrifuged at 25 s -1 for 5 minutes. The upper layer extract was transferred to a 100 mL volumetric flask with a Komagome pipette, and the aqueous layer was extracted twice more in the same manner with 14 mL of a mixed solution of n-hexane-2-propanol-0.0276 w / v% BHT in ethyl acetate (9:1.5:1). The combined extracts were concentrated under reduced pressure at 40 °C, and the residue was dissolved in ethanol (V mL) and diluted (dilution factor: D) to about 2 - 4 μg / mL as β-carotene to prepare a sample.

[0045] A certain amount of the sample was subjected to HPLC under the following conditions, the peak area of β-carotene was measured, and from the calibration curve obtained by subjecting the same amount of standard solution to HPLC in advance, the β-carotene concentration (C μg / mL) in the test solution was determined, and the β-carotene content (ppm) in the sample was determined by the following calculation formula.

[0046] Then, the obtained β-carotene content was converted to the β-carotene content (ppm) in the whole milk. The content of fat (milk fat) in milk was measured by the Rose Gottlieb method.

[0047] (Conditions) HPLC: LC-20AD (manufactured by Shimadzu Corporation) Column: Inertsil ODS-4 (manufactured by GL Sciences Inc.) or equivalent product, inner diameter 4.6 mm, length 250 mm, made of stainless steel Mobile phase: Acetonitrile - Methanol - Tetrahydrofuran - Acetic acid (55:40:5:0.1, containing 0.05 g / L β - carotene) Flow rate: 1.5 mL / min Measurement wavelength: 455 nm Temperature: 40 °C Injection volume: 20 μL Detection: SPD - 20AV (manufactured by Shimadzu Corporation) UV - Visible spectrophotometer

[0048] (Calculation formula) β - carotene content in the sample (ppm)=(C×V×D) / W C: Concentration of β - carotene in the test solution determined from the calibration curve (μg / mL) V: Fixed volume (mL) D: Dilution factor W: Sample collection amount (g)

[0049] <Measurement method of α - tocopherol> The measurement of α - tocopherol was carried out as follows. The milk fat was separated from the milk in the examples and comparative examples. Approximately 0.2 g of the fat was precisely weighed (W g) into a 60 mL centrifuge tube. 2 mL of 1 w / v% sodium chloride solution was added thereto and stirred. Then, 10 mL of 3 w / v% pyrogallol - ethanol solution and 2 mL of 60 w / v% potassium hydroxide solution were added, and saponification was carried out at 70 °C for 30 minutes. After quickly cooling to a temperature near room temperature, 20 mL of 1 w / v% sodium chloride solution and 14 mL of a mixed solution of n - hexane - 2 - propanol - 0.0276 w / v% BHT in ethyl acetate (9:1.5:1) were added. The stopper was closed and shaken vigorously for 5 minutes to extract the unsaponified matter. 25 s ―1 Centrifuged for 5 minutes at 25 s, and the upper layer was transferred to a volumetric flask. The lower layer was extracted twice more in the same manner with 14 mL of a mixed solution of n - hexane - 2 - propanol - 0.0276 w / v% BHT in ethyl acetate (9:1.5:1). The obtained upper layers were collected, concentrated under reduced pressure, and dissolved in a certain amount of a mixed solution of n - hexane - 10 w / v% ethoxyquin (1000:1) (V mL). If necessary, it was appropriately diluted with a mixed solution of n - hexane - 10 w / v% ethoxyquin (1000:1) (dilution factor: D) to prepare the sample.

[0050] A fixed amount (5 - 50 μL) of the sample was subjected to HPLC under the following conditions, and the peak area of α-tocopherol in the sample was measured. Similarly, a standard solution for HPLC was subjected to HPLC, and a calibration curve for α-tocopherol was created from the peak area. The concentration (C μg / mL) of α-tocopherol in the test solution was determined from the calibration curve, and the α-tocopherol content (ppm) in the sample was determined by the following calculation formula.

[0051] Then, the obtained α-tocopherol content was converted to the α-tocopherol content (ppm) in the whole milk. The content of oil and fat (milk fat) in the milk was measured by the Rose Gottlieb method.

[0052] (Conditions) HPLC: LC-20AD (manufactured by Shimadzu Corporation) Column: YMC-Pack SIL-06 (manufactured by YMC), inner diameter 4.6 mm, length 150 mm, made of stainless steel Guard column: Mightysil Si 60 (5 μm) (manufactured by Kanto Chemical), inner diameter 4.6 mm, length 5 mm, made of stainless steel Mobile phase: acetic acid - isopropyl alcohol - n-hexane (5:2:1000 containing 5 μg / mL BHT) Detector: excitation wavelength (Ex) 298 nm Fluorescence wavelength (Em) 325 nm Flow rate: 1.5 mL / min Temperature: 40 °C Injection volume: 5 - 50 μL

[0053] (Calculation formula) α-tocopherol content (ppm) in the sample = (C × V × D) / W C: Concentration of α-tocopherol in the test solution determined from the calibration curve (μg / mL) V: Fixed volume (mL) D: Dilution factor W: Sample collection amount (g)

[0054] <Method for measuring fatty acid composition> In the examples and comparative examples, the composition fatty acid profile of fats and oils (milk fat in milk) was determined according to the Standard Oil Analysis Test Method 2.4.2.1-2013 established by the Japanese Oil Chemists' Society.

[0055] <Sensory Evaluation of Milk> (Rich milkiness) Ten trained panelists were asked to drink the milk obtained from the examples and comparative examples within 3 days after production, as well as commercially available milk, and the average value of their evaluation scores was recorded in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows. 5 points: Better than the milk of Example 1, and a very strong rich milkiness is felt. 4 points: Equivalent to the milk of Example 1, and a strong rich milkiness is felt. 3 points: Slightly inferior to the milk of Example 1, but a rich milkiness is felt. 2 points: Worse than the milk of Example 1, and a slight rich milkiness is felt. 1 point: Much worse than the milk of Example 1, and almost no rich milkiness is felt.

[0056] (No flavor deterioration during storage) Ten trained panelists were asked to drink the milk obtained from the examples and comparative examples within 3 days after production, as well as commercially available milk, each stored at 5°C for 10 days, and the average value of their evaluation scores was recorded in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows (compared with the milk before storage within 3 days after production). 5 points: Equivalent to the milk before storage within 3 days after production, and there is no flavor deterioration at all. 4 points: Slightly inferior to the milk before storage within 3 days after production, but there is almost no flavor deterioration. 3 points: Inferior to the milk before storage within 3 days after production, and there is some flavor deterioration, but it is at a level where there is no problem with the product quality. 2 points: Worse than the milk before storage within 3 days after production, and there is flavor deterioration. 1 point: Much worse than the milk before storage within 3 days after production, and there is obvious flavor deterioration.

[0057] (Comprehensive evaluation) Based on the evaluation results of the rich milk flavor and the absence of flavor deterioration during storage, a comprehensive evaluation was conducted. The evaluation criteria at that time were as follows. A: Those in which both the rich milk flavor and the absence of flavor deterioration during storage satisfy 4.0 or more and 5.0 or less points. B: Those in which both the rich milk flavor and the absence of flavor deterioration during storage are 3.5 or more and 5.0 or less points, and at least one of them is 3.5 or more and less than 4.0 points. C: Those in which both the rich milk flavor and the absence of flavor deterioration during storage are 3.0 or more and 5.0 or less points, and at least one of them is 3.0 or more and less than 4.0 points. D: Those in which both the rich milk flavor and the absence of flavor deterioration during storage are 2.0 or more and 5.0 or less points, and at least one of them is 2.0 or more and less than 3.0 points. E: Those in which at least one of the evaluations of the rich milk flavor and the absence of flavor deterioration during storage is less than 2.0 points.

[0058] (Example 1) The raw milk squeezed from dairy cows raised with the feed in Table 1 was heat-treated under the conditions described in Table 1. That is, the temperature was raised to 60 °C with a tubular heat exchanger, and held at this temperature for 30 seconds for the first heating. After homogenization under a pressure of 17 MPa, the temperature was raised to 115 °C using a tubular heat exchanger, held for 7 seconds for sterilization (secondary heating), cooled to 4 °C using a tubular heat exchanger, and filled into a paper pack for filling to obtain milk. The β-carotene content, α-tocopherol content, total content of β-carotene and α-tocopherol, β-carotene / α-tocopherol (weight ratio), saturated fatty acid content in the total constituent fatty acids of the oil and fat, palmitic acid content, linoleic acid / unsaturated fatty acid (weight ratio) in the obtained milk, as well as the results of the sensory evaluation of the rich milk flavor of the milk and the absence of flavor deterioration during storage are shown in Table 1.

[0059]

Table 1

[0060] (Examples 2 - 3, Comparative Example 1) According to Table 1, except for changing the raw milk, milk was obtained in the same manner as in Example 1. The β - carotene content, α - tocopherol content, total content of β - carotene and α - tocopherol, β - carotene / α - tocopherol (weight ratio), saturated fatty acid content in the total constituent fatty acids of the oil and fat, palmitic acid content, linoleic acid / unsaturated fatty acid (weight ratio) in the obtained milk, as well as the results of the sensory evaluation of the rich milk feeling of the milk and the absence of flavor deterioration during storage are shown in Table 1.

[0061] (Examples 4 - 5) According to Table 1, except for changing the manufacturing conditions (heat treatment conditions), milk was obtained in the same manner as in Example 1. The β - carotene content, α - tocopherol content, total content of β - carotene and α - tocopherol, β - carotene / α - tocopherol (weight ratio), saturated fatty acid content in the total constituent fatty acids of the oil and fat, palmitic acid content, linoleic acid / unsaturated fatty acid (weight ratio) in the obtained milk, as well as the results of the sensory evaluation of the rich milk feeling of the milk and the absence of flavor deterioration during storage are shown in Table 1.

[0062] As is clear from Table 1, for the milk (Examples 1 - 5) in which the total content of β - carotene and α - tocopherol in the milk is 0.6 - 0.8 ppm, the saturated fatty acid content in the total constituent fatty acids of the oil and fat is 70 - 78 wt%, the palmitic acid content is 32 - 38 wt%, and the β - carotene / α - tocopherol (weight ratio) is in the range of 0.1 - 0.2, a rich milk feeling was felt in all of them, and flavor deterioration during storage was also suppressed, and the comprehensive evaluation was good.

[0063] On the other hand, for the milk (Comparative Example 1) in which the total content of β - carotene and α - tocopherol in the milk is as low as 0.51 ppm, the saturated fatty acid content in the total constituent fatty acids of the oil and fat is as low as 69.0 wt%, the palmitic acid content is as high as 40.0 wt%, and the β - carotene / α - tocopherol (weight ratio) is as small as 0.07, the evaluations of the rich milk feeling and the absence of flavor deterioration during storage were poor, and the comprehensive evaluation was E.

[0064] (Commercially available products a - e) Regarding commercially available bottled milk, the measurement was also carried out for the β-carotene content, α-tocopherol content, total content of β-carotene and α-tocopherol, β-carotene / α-tocopherol (weight ratio), saturated fatty acid content in the total constituent fatty acids of the oil and fat, palmitic acid content, and linoleic acid / unsaturated fatty acid (weight ratio). The results are shown in Table 2 together with the sensory evaluation of the rich milk feeling of the milk and the absence of flavor deterioration due to storage.

[0065]

Table 2

[0066] As is clear from Table 2, milk (commercially available product a) with a total content of β-carotene and α-tocopherol in milk as much as 0.93 ppm and a palmitic acid content in the total constituent fatty acids of the oil and fat as much as 46.2% by weight had a poor evaluation of the rich milk feeling and a comprehensive evaluation of D.

[0067] Also, milk (commercially available product b) with a total content of β-carotene and α-tocopherol in milk as much as 1.05 ppm, a palmitic acid content in the total constituent fatty acids of the oil and fat as much as 44.4% by weight, and a small β-carotene / α-tocopherol (weight ratio) of 0.04 had a poor evaluation of the rich milk feeling and the absence of flavor deterioration due to storage, and a comprehensive evaluation of D.

[0068] Furthermore, milk (commercially available products c and d) with a total content of β-carotene and α-tocopherol in milk more than 0.8 ppm and a palmitic acid content in the total constituent fatty acids of the oil and fat less than 32% by weight had a poor evaluation of the rich milk feeling and a comprehensive evaluation of D.

[0069] In addition, milk (commercially available product e) with a total content of β-carotene and α-tocopherol in milk as much as 0.81 ppm and a small β-carotene / α-tocopherol (weight ratio) of 0.07 had a poor evaluation of the absence of flavor deterioration due to storage, and a comprehensive evaluation of D.

Claims

1. β-carotene or α-tocopherol; and Contains oils and fats, The total content of β-carotene and α-tocopherol in milk is 0.6 to 0.8 ppm, and the content of saturated fatty acids in the total constituent fatty acids of the oil or fat is 70 to 78% by weight, and the content of palmitic acid is 32 to 38% by weight, Milk having a β-carotene / α-tocopherol (weight ratio) of 0.1 to 0.

2.

2. 2. The milk according to claim 1, wherein the weight ratio of linoleic acid to unsaturated fatty acids in the total fatty acids constituting the oil or fat is 0.03 to 0.

08.

3. β-carotene or α-tocopherol; and Contains oils and fats, A method for producing milk, the total content of β-carotene and α-tocopherol in milk being 0.6 to 0.8 ppm, the content of saturated fatty acids in all constituent fatty acids of the oil or fat being 70 to 78% by weight, the content of palmitic acid being 32 to 38% by weight, and the weight ratio of β-carotene / α-tocopherol being 0.1 to 0.2, A method for producing milk, comprising the steps of: feeding cows for 365-3650 days a diet in which the total amount of unfermented green grass and unfermented hay in the total diet eaten by the cows each day is 5-60% by wet weight; heating the raw milk from the cows at 60-75°C for 15-120 seconds at a heating rate of 0.1-5°C / sec from a temperature below 10°C as a primary heating step; and further heating the raw milk at 115-136°C for 2-7 seconds as a secondary heating step.

4. The method for producing milk according to claim 3, wherein the feed does not contain calcium stearate.

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