Milk-containing beverage

Abstract

To provide a heat-sterilized milk-containing beverage with reduced deterioration smell.SOLUTION: In a heat-sterilized milk-containing beverage, epigallocatechin and an inorganic salt including magnesium salt are formulated. The epigallocatechin content in the beverage is 0.1 to 20.0 mg / 100 ml. The magnesium content in the beverage is 0.1 to 20.0 mg / 100 ml.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk-containing beverage in which deterioration odor caused by heat or light is reduced. [Background technology]

[0002] Dairy beverages containing dairy ingredients are highly palatable beverages consumed throughout the year, and many bottled milk beverages that can be stored at room temperature for long periods are on the market. However, milk ingredients are sensitive to oxidation caused by heat and light, and react to heat and light during production and storage to produce a deterioration odor (also known as a cooked odor, an oxidized odor, or an off-flavor), which can lead to a decrease in quality. Therefore, methods have been proposed to reduce the deterioration odor of dairy beverages using various ingredients. For example, dairy beverages that contain antioxidants such as catechins and green tea extracts to reduce the off-flavor associated with photooxidation (Patent Documents 1 and 2) contain α-glycosyltrehalose to reduce the cooked odor. Examples include a method for producing milk or dairy products in which the production of lactic acid bacteria is suppressed (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Special Publication No. 2011-512798 [Patent Document 2] European Patent Application Publication No. 2005832 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-94856 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, transparent containers, particularly molded containers made primarily of polyethylene terephthalate (PET bottles), have been widely used for bottled beverages, which expose the milk-containing beverages contained therein to greater light and oxygen. Therefore, conventional methods for reducing deterioration odors are not necessarily effective in suppressing deterioration odors.

[0005] An object of the present invention is to provide a milk-containing beverage (particularly a milk-containing beverage packed in a transparent container) with reduced deterioration odor. [Means for solving the problem]

[0006] As a result of intensive research to solve the above problems, the inventors discovered that the deterioration odor of milk-containing beverages can be synergistically reduced by adding epigallocatechin and magnesium salt, and thus completed the present invention.

[0007] That is, the present invention relates to the following. [1] A heat-sterilized milk-containing beverage containing milk components and epigallocatechin, which satisfies the following (i) and (ii): (i) The epigallocatechin content is 0.1 to 20.0 mg / 100 ml; (ii) The beverage further contains inorganic salts including magnesium salts, and the magnesium content in the beverage is 0.5 to 8.0 mg / 100 ml. [2] The beverage according to [1], wherein the ratio of the potassium content to the magnesium content in the beverage [potassium content / magnesium content] is 1.0 to 30.0. [3] The beverage according to [1] or [2], wherein the inorganic salt further contains a potassium salt. [4] The beverage according to [1] or [2], wherein the protein content in the beverage is 0.1 to 2.0 g / 100 ml. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a milk-containing beverage that has a natural milk flavor and aroma and can be stored for a long period of time, with effectively reduced deterioration odor. In particular, it is possible to provide a milk-containing beverage that has a good milk flavor even when packed in a transparent container that is easily exposed to light (sunlight and ultraviolet rays). DETAILED DESCRIPTION OF THE INVENTION

[0009] (milk ingredient) The beverage of the present invention is a milk-containing beverage containing milk ingredients (hereinafter also referred to as the "beverage of the present invention"). Milk ingredients refer to ingredients added to impart a milk flavor or texture to the beverage. The milk ingredients used in the present invention can be ordinary dairy products without any particular limitations. Examples include animal milks such as cow's milk, sheep's milk, and goat's milk, and plant milks such as soy milk and almond milk, and these can be used alone or in combination of two or more. Of these, according to the "Ministry Ordinance on the Compositional Standards of Milk and Dairy Products (December 27, 1951)," animal milks are classified into raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw ewe's milk, raw buffalo milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk depending on the processing method, but any of these can be used regardless of the classification. Furthermore, whether animal milk or plant milk, its form is not particularly limited, and a variety of milks can be used, including whole milk, fermented milk, whey, cream, butter, butter oil, concentrated whey, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, and soybean powder, and milk powder reconstituted from milk powder or concentrated milk can also be used.

[0010] The milk-containing beverage of the present invention contains proteins derived from milk components. From the viewpoint of achieving significant benefits, the protein content in the beverage of the present invention is preferably 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, more preferably 0.3 g / 100 ml or more, and even more preferably 0.4 g / 100 ml or more. The upper limit of the protein content is preferably 2.0 g / 100 ml or less, more preferably 1.8 g / 100 ml or less, and even more preferably 1.6 g / 100 ml or less. The protein content in the beverage can be measured using the analytical method described in the Examples below.

[0011] (epigallocatechin) The beverage of the present invention contains epigallocatechin, an antioxidant. In the present invention, the effect of reducing the stale odor of a milk-containing beverage, which would otherwise be limited by epigallocatechin alone, is synergistically enhanced by the addition of a specific inorganic salt, as described below. The epigallocatechin content of the beverage of the present invention is 0.1 to 20.0 mg / 100 ml, preferably 0.5 to 10.0 mg / ml, and more preferably 1.0 to 8.0 mg / ml.

[0012] Epigallocatechin may be contained in a beverage by adding a purified product from green tea extract to the beverage, or by adding green tea extract to the beverage, or by adding a material such as matcha green tea that can elute epigallocatechin to the beverage.

[0013] (inorganic salts) The present invention reduces the stagnant odor that is prominently perceived in milk-containing beverages using epigallocatechin, and further reduces the stagnant odor synergistically by using a specific inorganic salt. Here, "reducing the stagnant odor" as used herein includes either or both of suppressing the generation of the stagnant odor and masking the generated stagnant odor. A milk-containing beverage with reduced stagnant odor means that the stagnant odor is reduced compared to a milk-containing beverage that does not contain either epigallocatechin or an inorganic salt.

[0014] The term "inorganic salt" used in the present invention refers to a salt composed of an inorganic acid and an inorganic base. In the present invention, the inorganic salt contains at least one magnesium salt, and preferably also contains at least one potassium salt. The inventors have confirmed that calcium salts do not have the effects of the present invention, and that high calcium content in beverages tends to cause precipitation or aggregation during storage. Therefore, it is important to add the magnesium salt or potassium salt in the form of a food additive, such as the magnesium salt or potassium salt exemplified below, rather than adding it in the form of a mixture of various inorganic salts containing salts of various metal elements, for example, various mineral elements containing various unrefined naturally occurring salts (e.g., mineral (Mg)-containing yeast, aqua minerals, whey minerals, etc.).

[0015] Specific preferred examples of magnesium salts in the present invention include, but are not limited to, magnesium chloride, magnesium sulfate, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium L-glutamate, etc., which can be used as food additives. Among these, it is preferred that at least one type of magnesium salt includes magnesium chloride.

[0016] The magnesium salt is added so that the magnesium content in the beverage of the present invention is 0.5 mg / 100 ml or more. Since the deterioration odor-reducing effect of the present invention manifests depending on the magnesium salt content, the magnesium salt is preferably added in an amount so that the magnesium content in the beverage is 0.6 mg / 100 ml or more, more preferably 0.7 mg / 100 ml or more, even more preferably 0.8 mg / 100 ml or more, particularly preferably 0.9 mg / 100 ml or more, and even more preferably 1.0 mg / 100 ml or more. If the magnesium content in the beverage exceeds 8.0 mg / 100 ml, the deterioration odor-reducing effect of the present invention plateaus and costs increase, which is undesirable. Furthermore, adding excessive magnesium salt may affect the flavor of the beverage. The harsh taste characteristic of magnesium can be significantly reduced with a specific amount of potassium, minimizing its impact on the beverage. The magnesium salt is preferably added so that the ratio of potassium content to magnesium content in the beverage ([potassium content / magnesium content]) is 1.0 to 30.0. It is more preferably in the range of 2.0 to 25.0, and even more preferably 3.0 to 20.0. As mentioned above, the upper limit of the magnesium content in a beverage is 8.0 mg / 100 ml or less, preferably 6.0 mg / 100 ml or less, more preferably 5.0 mg / 100 ml or less, even more preferably 4.0 mg / 100 ml or less, and particularly preferably 3.0 mg / 100 ml or less. The magnesium content in a beverage can be measured by inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry).

[0017] In beverages, minerals derived from raw materials such as milk components are usually present in addition to those added as the above-mentioned inorganic salts. In the present invention, inorganic salts including magnesium salts may be added so that the magnesium content in the final beverage (including both magnesium derived from raw materials and magnesium added as magnesium salts) falls within the above-mentioned range. The amount of magnesium salt added is usually 0.0005 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, more preferably 0.001 to 0.05% by mass, or 0.00 It is 1 to 0.01 mass %.

[0018] The milk-containing beverage of the present invention preferably contains, in addition to the magnesium salt, an inorganic salt, potassium salt. When potassium salt is used in combination, it acts synergistically with the magnesium salt, thereby reducing the deterioration odor more than when the magnesium salt is used alone. Preferred examples of potassium salts in the present invention include, but are not limited to, potassium chloride, potassium phosphate, potassium gluconate, potassium citrate, potassium malate, etc. Among these, it is preferable to include potassium chloride.

[0019] In beverages, potassium is usually present derived from raw materials such as milk components, in addition to the potassium salts of the inorganic salts mentioned above. When potassium salts are added in the present invention, it is preferable to add them so that the potassium content in the final beverage (including both potassium derived from the raw materials and potassium added as potassium salts) relative to the magnesium content is 1.0 to 30.0 (i.e., [potassium content / magnesium content] is 1.0 to 30.0), as described above. The potassium content in beverages can be measured by atomic absorption spectrometry. When potassium salts are added to beverages, the amount of potassium salt added is usually 0.0005 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, more preferably 0.001 to 0.05% by mass, and even more preferably 0.00 It is 2 to 0.03 mass %.

[0020] Suitable examples of magnesium salts and potassium salts include magnesium chloride and potassium chloride. Milk-containing beverages tend to develop a slimy, dull flavor after heat sterilization, but adding a chloride salt to the beverage improves the beverage's crisp aftertaste and reduces the slimy, dull flavor, making the effects of the present invention even more noticeable.

[0021] In the present invention, as described above, by adding an inorganic salt containing a magnesium salt (preferably an inorganic salt further containing a potassium salt) and epigallocatechin to a beverage, it is possible to obtain a beverage containing milk components but with reduced deterioration odor. As described above, magnesium and potassium can be introduced into a beverage from ingredients other than inorganic salts (for example, milk components), but in the present invention, it is important to add an "inorganic salt" (such as a magnesium salt that can be used as a food additive) to the beverage.

[0022] From another perspective, the present invention can also be said to be a method for producing a milk-containing beverage with reduced stale odor, which comprises adding inorganic salts including magnesium salts (preferably inorganic salts further including potassium salts) to a beverage. The inorganic salts may be added at any stage before the beverage is heat-sterilized. When adding inorganic salts to a beverage, they are added so that the magnesium content (and preferably the potassium content) in the beverage falls within the above-mentioned range. This makes it possible to provide a milk-containing beverage with reduced stale odor compared to a beverage without the addition of inorganic salts.

[0023] (Other ingredients) In addition to the above components, the beverage of the present invention may contain, as appropriate, components that are commonly added to beverages, such as sweeteners, antioxidants, flavorings, vitamins, emulsifiers, thickening stabilizers, etc., as long as the addition does not deviate from the intended purpose of the present invention.

[0024] (heat sterilization) The milk-containing beverage of the present invention is a heat-sterilized beverage that has been heat-sterilized for long-term storage. Heat sterilization, as used herein, refers to either UHT sterilization, a method in which a preparation containing milk components, epigallocatechin, and inorganic salts is sterilized at high temperature for a short period of time and then filled into a storage container that has been sterilized under aseptic conditions, or retort sterilization, in which the preparation is filled into a storage container such as a can and then retorted. Heat sterilization conditions may be appropriately selected depending on the characteristics of the milk-containing beverage preparation and the storage container used. For UHT sterilization, the conditions are typically 120-150°C for 1-120 seconds, preferably 130-145°C for 30-120 seconds. For retort sterilization, the conditions are typically 110-130°C for 10-30 minutes, preferably 120-125°C for 10-20 minutes.

[0025] The heat-sterilized beverage of the present invention is a sealed container-packed beverage that can be stored for a long period of time. The container may be a molded container mainly made of polyethylene terephthalate (PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, or the like, similar to general container-packed beverages. The beverage of the present invention can be provided in a conventional form such as a container or bottle. The beverage of the present invention is resistant to light degradation by containing a predetermined amount of magnesium material. Therefore, a transparent container, particularly a PET bottle container, is a preferred embodiment because it can significantly enjoy the effects of the present invention. Here, a transparent container refers to a non-light-shielding container that allows the contents to be viewed from the outside, and colored containers are also included in the transparent container. [Example]

[0026] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0027] <Component analysis> (1) Magnesium content Measurements were performed using inductively coupled plasma atomic emission spectrometry (ICP atomic emission spectrometry) in accordance with the magnesium analysis method described in the "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Appendix: Analysis Methods for Nutritional Components, etc."

[0028] (2) Potassium content In accordance with the analytical method for potassium described in "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Attachment: Analytical Methods for Nutritional Components, etc.", measurements were performed using hydrochloric acid extraction as the pretreatment method and atomic absorption spectrometry as the measurement method. (3) Protein content The analysis was performed using the Kjeldahl method described in "Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139) Attachment: Analysis Methods for Nutritional Components, etc." and calculated using the following formula: Protein content (g / 100g) = (VB) × F × 0.0014 × K × 100 ÷ S V: Test titer (ml) B: Blank titration volume (ml) F: Factor of 0.05 mol / L sulfuric acid standard solution K: Nitrogen-protein conversion factor S: Sampling amount (g) 0.0014: The amount of nitrogen (g) per 1 ml of 0.05 mol / L sulfuric acid standard solution.

[0029] The specific gravity of the beverage was measured and the protein content per 100g was converted to per 100ml.

[0030] (4) Epigallocatechin content The sample green tea drink was filtered through a filter (pore size 0.45 μm) and subjected to HPLC analysis. The HPLC analysis conditions were as follows: HPLC equipment: TOSOH HPLC system LC8020 model II Column: TSKgel ODS80T sQA (4.6 mm x 150 mm) Column temperature: 40℃ Mobile phase A: Water: Acetonitrile: Trifluoroacetic acid (90:10:0.05) Mobile phase B: water:acetonitrile:trifluoroacetic acid (20:80:0.05) Detection: UV275nm ·Injection volume: 20μL ·Flow rate: 1ml / min. Gradient program: Time (min) %A %B 0 100 0 5 92 8 11 90 10 21 90 10 22 0 100 29 0 100 30 100 0 Standard substance: epigallocatechin (Kurita High Purity Reagent) Experimental Example 1: Epigallocatechin reduces the odor of food spoilage The amounts of milk, emulsifier, and sodium bicarbonate shown in Table 1 were mixed. Epigallocatechin (EGC) was added at various concentrations to the mixture, and water was added to make the total amount 1000 g, followed by homogenization to obtain a prepared liquid. This was then filled into 190 g cans and heat-sterilized at 125°C for 20 minutes to produce a heat-sterilized milk-containing beverage (pH 6.7), which was then cooled to 20°C. Note that in Experimental Example 1, The beverages do not contain any "inorganic salts, including magnesium salts."

[0031] The resulting heat-sterilized milk-containing beverage was subjected to component analysis and a sensory evaluation of the intensity of the heat-deteriorated odor by a panel of 10 experts. Each panel member evaluated whether the heat-deteriorated odor was reduced compared to the control (No. 1-1), and rated on a 5-point scale according to the number of people who evaluated. The results are shown in Table 1. The addition of EGC reduced the heat-deteriorated odor.

[0032] 5 points: All panelists (10 people) felt that the cooked deterioration odor was weaker than the control. 4 points: The majority of the panel (7-9 people) felt that the cooked deterioration odor was weaker than the control. 3 points: Approximately half of the panel (5-6 people) felt that the heat deterioration odor was weaker than the control. 2 points: Less than half of the panel (2-4 people) felt that the heat deterioration odor was weaker than the control. 1 point: Only 0-1 panel member felt that the heat deterioration odor was weaker than the control

[0033] [Table 1]

[0034] Experimental Example 2: Effect of EGC and magnesium salt on reducing odor of food (1) A heat-sterilized milk-containing beverage (pH 6.7) was produced in the same manner as in Experimental Example 1, except that the magnesium salt was added in the amount shown in Table 2. Although EGC was added, magnesium salt The product without EGC (No. 2-2) and the product with magnesium salt but without EGC (No. 2-3, 2-4) were not effective in reducing the deterioration odor. However, the products with EGC and magnesium salt (No. 2-5 to 2-8) were able to reduce the deterioration odor to a level that was noticeable by the majority or all of the panelists. Magnesium salts were found to have a synergistic effect. Although the deterioration odor was reduced, some panelists perceived a harsh taste due to magnesium in samples No. 2-7 and 2-8, suggesting that the magnesium content in beverages should not exceed 8.0 mg / 100 ml.

[0035] [Table 2]

[0036] Experimental Example 3: Effect of EGC and magnesium salt on reducing odor of food (2) The same procedure as in Experiment 2 was repeated except for changing the amount of milk components, and heat-sterilized milk-containing beverages (pH 6 No. 3-1 was used as a control and evaluated. The results are shown in Table 3. Even when the amount of EGC was small, a synergistic effect of reducing the deterioration odor was confirmed by using EGC and magnesium salt in combination.

[0037] [Table 3]

[0038] Experimental Example 4: Effect of EGC and magnesium salt on reducing odor of food (3) Heat-sterilized milk-containing beverages (pH 6.7) were produced in the same manner as in Experimental Example 2, except for changing the type of magnesium salt, and evaluated using No. 4-1 as a control. The results are shown in Table 4. Even when the type of magnesium salt was changed, a synergistic effect of reducing the deterioration odor was confirmed by using EGC and magnesium salt together.

[0039] [Table 4]

[0040] Experimental Example 5: Effect of potassium salt Potassium chloride was added according to the formula shown in Table 5, and heat-sterilized milk-containing beverages (pH 6.7) were produced in the same manner as in Experimental Example 2. The resulting beverages were classified into No. 5-1 and No. 5-2. Each of the samples was paired with 1-5 and 2-6, and presented to a panel of five people, who were asked to evaluate which had the stronger odor using a two-point discrimination test. The results are shown in Table 6. The addition of potassium salt further reduced the odor.

[0041] [Table 5]

[0042] [Table 6]

[0043] Experimental Example 6: Production of beverages packed in transparent containers A tea extract was prepared using green tea leaves or roasted tea leaves. 100 g of tea leaves were stirred and extracted in 3000 ml of hot water (90°C for 8 minutes), followed by solid-liquid separation using a centrifuge to obtain an extract. This extract or matcha powder was used to produce milk-flavored tea beverages according to the recipe shown in Table 7. The resulting milk-flavored tea beverages were heat-sterilized, and 500 ml portions were filled into transparent PET (polyethylene terephthalate) bottles to produce heat-sterilized, bottled beverages. These milk-flavored tea beverages were compared with a control without added inorganic salts and evaluated by a panel of 10 experts using a two-point discrimination test to determine which milk-flavored tea beverage had a stronger stale odor. The results are shown in Table 8. The addition of inorganic salts containing magnesium reduced the stale odor.

[0044] [Table 7]

[0045] [Table 8]

[0046] Furthermore, the milk-added tea beverages filled in the containers were stored at 15°C for 60 days under visible light irradiation of 10,000 lux, and then subjected to a sensory evaluation in the same manner as above. The results are shown in Table 9. While the control beverage had changed significantly in flavor, the beverage containing magnesium-containing inorganic salts had less of a stagnant odor, and all panelists found the stagnant odor to be weaker than the control, giving it a more pleasant milk-added beverage flavor. I rated it as being.

[0047] [Table 9]

Claims

1. A heat-sterilized milk-containing beverage containing a milk component and epigallocatechin, which satisfies the following (i) and (ii): (i) the epigallocatechin content is 0.1 to 20.0 mg / 100 ml; (ii) The beverage further contains inorganic salts including magnesium salts, and the magnesium content in the beverage is 0.5 to 8.0 mg / 100 ml.

2. 2. The beverage according to claim 1, wherein the ratio of the potassium content to the magnesium content in the beverage [potassium content / magnesium content] is 1.0 to 30.

0.

3. 3. The beverage according to claim 1 or 2, wherein the inorganic salts further comprise potassium salts.

4. 3. The beverage according to claim 1, wherein the protein content in the beverage is 0.1 to 2.0 g / 100 ml.

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