Milk-containing packed beverage, method for producing the same, and method for improving quality of the same

Abstract

To provide, regarding a packed beverage limited in addition amount of a milk component, a beverage thick and milky in taste of the entire milk-containing beverage and stable in emulsion, a method for producing the same, and a method for improving quality of the same.SOLUTION: The milk-containing packed beverage limited in saccharide blending amount contains: (A) a starch decomposition product of DE 7 or more and DE 40 or less; and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice oil, corn oil, and high oleic acid rape oil.The produced milk-containing packed beverage is thick and milky in taste of the entire milk-containing beverage and stable in emulsion even if an addition amount of a milk component is small. The method for producing the milk-containing packed beverage and the method for improving the quality of the milk-containing packed beverage are also provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged milk-containing beverage, a method for producing a packaged milk-containing beverage, and a method for improving the quality of a packaged milk-containing beverage, and more particularly to a packaged milk-containing beverage with a low sugar content, a method for producing a packaged milk-containing beverage, and a method for improving the quality of a packaged milk-containing beverage. [Background technology]

[0002] Traditionally, beverages containing dairy ingredients such as milk have been sold and distributed as packaged beverages, but in response to the growing demand for packaged beverages with low sugar content or no sugar at all, development of sugar-free or slightly sugary dairy beverages is progressing.

[0003] However, when a beverage is labeled as having reduced sugar, the Food Labeling Act requires that the sugar content be 2.5g or less per 100ml of beverage. However, because milk, for example, contains lactose, the amount of milk that can be added is also limited, which has led to problems such as a lack of flavor and richness derived from milk.

[0004] To address the problem of a lack of milk-derived flavor when beverages are labeled as having reduced sugars, beverage manufacturers have devised ways to compensate for the lack of milk-derived flavor in beverages.

[0005] Patent Document 1 discloses that a mixed liquid containing a fat-soluble substance, a starch hydrolysate, a low-molecular surfactant, and water is emulsified and powdered to prepare a powder composition, and a beverage is produced using this powder composition. The beverage described in Patent Document 1 can provide a beverage with excellent long-term emulsion stability.

[0006] Patent Document 2 discloses a dairy beverage having a total protein content of more than 0% by mass and not more than 3% by mass, which contains predetermined amounts of vegetable oil and vegetable-derived protein in addition to the dairy component. The dairy beverage described in Patent Document 2 contains vegetable oil and vegetable-derived protein, so it is possible to provide a beverage that not only has a milky flavor but also has an enhanced milk-like richness. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2022-27874 [Patent Document 2] Japanese Patent Publication No. 2023-107243 Summary of the Invention [Problem to be solved by the invention]

[0008] However, Patent Document 1 is understood to be a technology for providing a beverage with excellent long-term emulsion stability by powdering a mixed liquid containing a fat-soluble substance. When the inventors of the present application added the palm oil and starch hydrolysate disclosed in Patent Document 1 as fat-soluble substances directly to a beverage with a reduced milk content to supplement the milky taste without powdering the mixed liquid, they found that the oil separated in the beverage and the emulsion stability was unsatisfactory.

[0009] Furthermore, according to the dairy-containing beverage described in Patent Document 2, although the blending of vegetable oils and vegetable-derived proteins gives the beverage a milky flavor and a rich, milk-like taste, the emulsion stability when the beverage is packaged and left to stand for several days has not been evaluated. Emulsion stability is an important quality evaluation item for packaged beverages that are packaged, distributed, and sold after production, and when the inventors of the present application produced a dairy-containing beverage using the palm oil described in the examples of Patent Document 2, they found that the milk components separated in the beverage that was packaged and left to stand for several days, resulting in unsatisfactory emulsion stability.

[0010] The need to compensate for the milky taste when milk is reduced in beverages containing dairy ingredients, and the stability of the quality of beverages produced using milk substitute ingredients instead of milk ingredients, as in Patent Documents 1 and 2, are important not only when beverages are labeled as having reduced sugars, but also from the perspective of resolving the problem of shortages in the supply of dairy ingredients due to climate change and developing packaged beverages using milk substitute ingredients.

[0011] In view of the above problems, the object of the present invention is to provide a packaged beverage containing a small amount of added milk components that combines the richness of flavor, milkiness, and emulsion stability of the entire milk-containing beverage, a method for producing such a beverage, and a method for improving the quality of such a beverage. [Means for solving the problem]

[0012] The present inventors have conducted extensive research to achieve the above object, and as a result have found that by employing a combination of a specific fat and a specific starch hydrolysate, it is possible to maintain the fullness of flavor, milkiness, and emulsion stability of the entire milk-containing beverage, even in a milk-containing beverage with a reduced amount of milk components compared to conventional beverages, without using a powdered composition of a mixture of fats and oils and a starch hydrolysate, and have completed the present invention.

[0013] That is, the object of the present invention is to provide a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage, It has been found that this can be achieved by a packaged milk-containing beverage that contains (A) a starch hydrolysate with a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil.

[0014] Furthermore, (A) the starch hydrolyzate having a DE of 7 or more and 40 or less preferably has a DE of 11 or more and 35 or less.

[0015] Furthermore, it is preferable that (A) the content of starch hydrolysates with a DE of 7 or more and 40 or less is 0.1% by mass or more and 5% by mass or less, and (B) the content of at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil is 0.05% by mass or more and 2% by mass or less.

[0016] The object of the present invention is also to provide a method for producing a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage, This can also be achieved by a method for producing a packaged milk-containing beverage, which includes the steps of adding (A) a starch hydrolysate having a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil.

[0017] Furthermore, the object of the present invention is to provide a method for improving the quality of a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of the beverage, comprising: This can also be achieved by a quality improvement method, which comprises adding (A) a starch hydrolysate having a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil. [Effects of the Invention]

[0018] According to the present invention's packaged milk-containing beverage, manufacturing method for packaged milk-containing beverage, and quality improvement method for packaged milk-containing beverage, by combining (A) a starch hydrolysate having a DE of 7 or more and 40 or less with (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil, it is possible to maintain the richness of the overall flavor, milkiness, and emulsion stability of the milk-containing beverage even in a milk-containing beverage with a reduced amount of milk components compared to conventional beverages. DETAILED DESCRIPTION OF THE INVENTION

[0019] <Packaged beverage containing milk> The packaged milk-containing beverage of the present invention is a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage, and contains (A) a starch hydrolysate with a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil.

[0020] In the present invention, "sugars" refers to monosaccharides or disaccharides, excluding sugar alcohols, as defined in the Food Labeling Standards. The sugars contained per 100 ml of beverage include all sugars contained in the beverage, regardless of their origin.

[0021] The sugar content of the packaged milk-containing beverage of the present invention can be measured by a known method. Specifically, the sugar content is calculated from the specific gravity of the beverage by analyzing it according to the high-performance liquid chromatography method in "Attachment: Analytical Methods for Nutritional Components, etc., 7 Sugars (2)" of the "Food Labeling Standards" (Notice No. 139 of the Deputy Director-General of the Consumer Affairs Agency, dated March 30, 2015).

[0022] Therefore, this sugar category includes not only sucrose and high fructose corn syrup added to beverages, but also lactose contained in milk added to beverages, and monosaccharides and disaccharides contained in starch hydrolysates added to beverages.

[0023] The milk-containing packaged beverage of the present invention has a sugar content of 2.5 g or less per 100 ml of beverage. From the viewpoint of further reducing the milk content and achieving a high level of both milkiness and emulsion stability, it is preferable that the sugar content be 2.0 g or less per 100 ml of beverage, and it is particularly preferable that the sugar content be 1.5 g or less per 100 ml of beverage.

[0024] In addition, in the present invention, the term "packaged beverage" refers to a beverage that is intended to be filled into a container and distributed and sold on the market, and examples of containers include plastic containers such as cans, bottles, and PET bottles, and paper containers, but are not limited to these.

[0025] [(A) Starch hydrolysate with DE of 7 or more and 40 or less] (A) Starch hydrolysates having a DE of 7 to 40 are obtained by hydrolyzing starch using an enzyme and / or an acid, and include those that have been further subjected to isomerization, conversion into sugar alcohols, oxidation, etc., and those that have been subjected to fractionation treatment such as chromatographic separation. The hydrolysis method is not particularly limited, and examples include hydrolysis using an enzyme and / or an acid. In the present invention, the starch hydrolysates also include those obtained by sugar transfer, which may occur during starch hydrolysis.

[0026] (A) The DE (Dextrose Equivalent) of starch hydrolysates with a DE of 7 to 40 is also called dextrose equivalent, and is a value indicating the ratio of reducing sugars measured as glucose to the total solid content. This DE value is an index indicating the degree of starch degradation. In the present invention, DE is a value measured and calculated according to the Lane-Eynon method described on pages 5-6 of "Methods for Industrial Analysis of Starch and Sugars" (compiled by the Starch and Sugar Technology Committee).

[0027] The DE of (A) the starch hydrolysate having a DE of 7 to 40 is preferably 11 or more, more preferably 14 or more. When the starch hydrolysate has a DE of 7 or more, in combination with (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil, the resulting packaged beverage has a satisfactory milky flavor. In this specification, the term "milk flavor" refers to the richness and thickness felt when drinking milk.

[0028] Furthermore, when the DE of (A) the starch hydrolyzate having a DE of 7 or more is 11 or more, the milky taste of the resulting packaged beverage is further improved. Furthermore, the DE is preferably 35 or less, more preferably 30 or less, and even more preferably 22 or less. By having a DE of 40 or less, the richness of the flavor of the entire milk-containing beverage is further improved.

[0029] (A) The starch hydrolysate having a DE of 7 or more and 40 or less may be any starch hydrolysate as long as it satisfies the condition of a DE of 7 or more, and examples thereof include starch syrup, powdered syrup, oligosaccharides, dextrin, etc., and may also be a mixture of two or more selected from these.

[0030] The blending amount of (A) starch hydrolysate having a DE of 7 to 40, calculated as solid content, is, for example, 0.05 to 8% by mass, preferably 0.1 to 5% by mass, and particularly preferably 0.3 to 2% by mass, of the total mass of the packaged milk-containing beverage. When the blending amount of (A) starch hydrolysate having a DE of 7 or more, calculated as solid content, is 0.05% by mass or more of the total mass of the packaged milk-containing beverage, the packaged milk-containing beverage is imparted with a rich flavor, and when it is 8% by mass or less, the flavor of the starch hydrolysate does not overpower the flavor of the milk-containing beverage.

[0031] [(B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil (hereinafter also referred to as (B) at least one vegetable oil)] (B) The at least one vegetable oil is selected from the group consisting of high oleic sunflower oil, rice bran oil, corn oil, and high oleic rapeseed oil.

[0032] High oleic acid sunflower oil refers to sunflower oil with an oleic acid content of 80% or more in the oil and fat, and high oleic acid rapeseed oil in the present invention refers to rapeseed oil with an oleic acid content of 65% or more.

[0033] In this technology, the oleic acid content of fats and oils is a value measured and analyzed by capillary gas chromatography in accordance with the Standard Methods for the Analysis of Fats and Oils, 2.4.2.3-2013, Fatty Acid Composition. That is, the area percentage of each fatty acid separated by capillary gas chromatography relative to the total fatty acids is defined as the content of that fatty acid. Specifically, fatty acid peaks are selected from the chromatogram, and the percentage of each fatty acid peak relative to the total peak area is calculated.

[0034] Rice oil is oil extracted from rice bran and processed to make it suitable for consumption, while corn oil is oil extracted from corn germ and processed to make it suitable for consumption. Commercially available rice oil and corn oil can be used for both.

[0035] These oils and fats can be used alone or in suitable mixtures as (B) at least one vegetable oil and fat.

[0036] These oils and fats have a low content of saturated fatty acids and therefore do not solidify easily even at low temperatures, thereby reducing the risk of separation of packaged beverages.

[0037] Furthermore, these fats and oils have a low linolenic acid content and are therefore less likely to develop rancid odor, which can reduce the bitterness of packaged beverages.

[0038] The blending amount of (B) at least one kind of vegetable oil is, for example, 0.01% by mass to 5% by mass, preferably 0.05% by mass to 2% by mass, and particularly preferably 0.1% by mass to 1.5% by mass, relative to the total mass of the packaged milk-containing beverage. When the blending amount of (B) at least one kind of vegetable oil is 0.01% by mass or more relative to the total mass of the packaged milk-containing beverage, a rich flavor and a milky taste are imparted to the packaged milk-containing beverage, and when it is 5% by mass or less, the bitterness that increases as the blending amount of (B) at least one kind of vegetable oil increases can be suppressed to a certain value or less.

[0039] Furthermore, it is preferable that the blending amount of (A) starch hydrolysate having a DE of 7 or more and 40 or less is 0.1% by mass or more and 5% by mass or less, in terms of solid content, relative to the total mass of the packaged milk-containing beverage, and that the blending amount of (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil is 0.05% by mass or more and 2% by mass or less, relative to the total mass of the packaged milk-containing beverage.

[0040] Furthermore, the ratio of (A) starch hydrolysates having a DE of 7 or more and 40 or less to (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil in a packaged milk-containing beverage is 1 or more and 10 or less, preferably 1.5 or more and 8 or less, more preferably 2 or more and 5 or less, and particularly preferably 2.5 or more and 3 or less. When the ratio of (A) starch hydrolysates having a DE of 7 or more and 40 or less to (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil is 1 or more and 10 or less, it is possible to impart a rich flavor and a milky taste to the packaged milk-containing beverage while suppressing the bitterness of the beverage to a certain level or less.

[0041] [milk] The packaged milk-containing beverage of the present invention contains milk. In response to the need for reduced sugar content in milk-containing beverages, the amount of sugar-containing milk added is limited, and the present invention aims to provide a beverage that satisfies the richness of the overall flavor, milkiness, and emulsion stability of the milk-containing beverage even when the amount of milk added is small. Therefore, in the present invention, the milk is not limited to cow's milk, but can include various milks such as animal-derived milks such as goat's milk, donkey's milk, sheep's milk, and camel's milk, milks derived from plant materials such as almond milk, oat milk, and soy milk, and further processed milks such as condensed milk, or mixtures thereof.

[0042] However, from the viewpoint of the bitterness when producing a milk-containing beverage, the richness of the overall flavor of the milk-containing beverage, and the milky feel, it is preferable that the milk be cow's milk or a processed product derived from cow's milk, such as whole milk powder, skim milk powder, or concentrated milk.

[0043] The milk may also be in either liquid or powder form. In the case of liquid, it may be concentrated liquid, cream from which fat and oil have been removed, skim milk from which fat and oil have been removed, or unconcentrated milk. In the case of powder, it may be whole milk powder or skim milk powder. Furthermore, it may be a mixture of different forms of milk, such as a mixture of skim milk powder and whole milk powder, or a mixture of concentrated milk and "milk" as classified under the Ministerial Ordinance on Milk, etc.

[0044] The milk content in a packaged beverage may be any amount, but from the perspective of producing a packaged beverage containing milk with a sugar content of 2.5g or less per 100ml of beverage, if the above type of ``milk'' is used as the milk, assuming that 100g of milk contains 5% sugars, the amount of milk to be blended is 50g or less per 100ml of packaged beverage containing milk, and taking into account the amount of sugars added from other ingredients, the amount of milk to be blended is preferably 30g or less per 100ml of packaged beverage containing milk, and preferably 20g or less.

[0045] Furthermore, from the viewpoint of the richness of flavor and milky texture of the packaged milk-containing beverage, when the above-mentioned type of "milk" is used as the milk, the amount of milk blended is preferably 1 g or more per 100 ml of packaged milk-containing beverage, more preferably 5 g or more, even more preferably 7 g or more, and particularly preferably 10 g or more.

[0046] [emulsifier] The packaged milk-containing beverage of the present invention preferably contains an emulsifier from the viewpoint of emulsifying the blended ingredients, particularly (B) at least one vegetable oil and suppressing separation.

[0047] The emulsifier may be any well-known emulsifier for food applications, such as glycerin fatty acid esters (monoglycerides), glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin citrate fatty acid esters, glycerin succinate fatty acid esters (SMG), glycerin diacetyltartarate fatty acid esters (DATEM), polyglycerin fatty acid esters (PGE) (polyglycerides), decaglycerin caprylate, decaglycerin laurate, decaglycerin myristate, decaglycerin stearate, decaglycerin oleate, decaglycerin behenate, and polyglycerin condensed ricinoleate; sucrose fatty acid esters (SE) (sugar esters) such as sucrose laurate, sucrose myristate, sucrose stearate, sucrose oleate, and sucrose behenate; sorbitan fatty acid esters (SOE); propyl Polysorbate 20 (monolaurate), Polysorbate 60 (monostearate), Polysorbate 65 (tristearate), and Polysorbate 80 (monooleate); Starch sodium octenyl succinate; Sodium stearoyl lactylate (SSL); Sunflower lecithin, vegetable lecithin, soybean lecithin, egg yolk lecithin Lecithins such as lecithin, fractionated lecithin, enzyme-treated lecithin, and enzyme-decomposed lecithin; triethyl citrate; soybean saponin; quillaja extract; sphingolipids; plant sterols; yucca foam extract; animal sterols; bile powder; fatty acid esters such as stearic acid esters, oleic acid esters, lauric acid esters, myristate esters, caprylic acid esters, behenic acid esters, erucic acid esters, and condensed ricinoleic acid esters; silicones; and sodium caseinate.

[0048] The incorporation of an emulsifier is not essential, and can be incorporated at will depending on the amount of (B) at least one vegetable oil in the packaged milk-containing beverage and the degree of separation of the packaged milk-containing beverage.

[0049] [Other ingredients] The packaged milk-containing beverage of the present invention may contain ingredients other than those described above, such as coffee, cocoa, tea, and fruit juice, as well as additives such as flavorings, sweeteners, acidulants, nutritional fortifiers, bittering agents, and thickeners.

[0050] <Method of manufacturing packaged milk-containing beverages> The method for producing a packaged milk-containing beverage of the present invention is a method for producing a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage, and includes an addition step of adding (A) a starch hydrolysate having a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil.

[0051] The addition step can be carried out by a known method. For example, a method in which (A) a starch hydrolyzate having a DE of 7 to 40 and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil are individually added to the other ingredients, or a method in which (A) a starch hydrolyzate having a DE of 7 to 40 and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil are premixed and a mixed solution is added. The temperature, stirring intensity, stirring method, etc. during addition can be selected as appropriate. The present invention employs a combination of a specific oil and a specific starch hydrolysate to produce a beverage with excellent emulsion stability, eliminating the need for a complicated process of preparing a powdered composition by powdering a mixture of (A) a starch hydrolysate having a DE of 7 to 40 and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil. In addition to the addition process, other processes such as sterilization and packaging can be appropriately performed as needed.

[0052] <Method for improving the quality of packaged milk-containing beverages> From another perspective, the present invention is a method for improving the quality of a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage. That is, this method involves adding (A) a starch hydrolysate having a DE of 7 to 40, and (B) at least one vegetable oil selected from the group consisting of high oleic sunflower oil, rice bran oil, corn oil, and high oleic rapeseed oil to a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage. Specifically, this method improves the richness of the flavor, improves the milky feel, and suppresses separation. [Example]

[0053] EXAMPLES The present invention will be specifically explained below by showing examples, but the present invention is not limited to these examples.

[0054] 1. Examination of the blending amount of starch hydrolysate and vegetable oil 1-1. Milk coffee production Unsweetened coffee (product name: Georgia (registered trademark) THE BLACK, manufactured by Coca-Cola Japan Co., Ltd.), milk, soy milk (product name: Oishii Unsweetened Soy Milk, manufactured by Kikkoman Corporation), starch hydrolysate (DE=16.5) (product name: L-SPD, manufactured by Showa Sangyo Co., Ltd.), rice bran oil (product name: BS Rice Bran Salad Oil, manufactured by Boso Oil & Fats Co., Ltd.), emulsifier (polyglycerin fatty acid ester) (product name: Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.), and water were weighed and mixed in the amounts shown in Table 1. Each mixture was heated to 70°C and processed using a homogenizer (product name: TK HOMOMIXER MARK II Model 2.5, manufactured by Primix Corporation) at 8000 rpm for 7.5 minutes to obtain homogenized milk coffee.

[0055] This milk coffee was filled into retort pouches in 190 ml portions and sterilized in a hot water bath at 85°C for 30 minutes to obtain a packaged beverage (milk coffee). The blend amounts in Table 1 are in parts by mass. The amounts of starch hydrolysates are calculated as solids. The amount of water includes the water content of the starch hydrolysates.

[0056] 1-2.Evaluation The resulting milk coffee was subjected to a sensory evaluation test by a panel of five trained experts. The results are shown in Table 1. The results are shown as the average of the scores of the five experts. The evaluation items and evaluation criteria are as follows. Test categories that received scores of 3 or more for evaluation items (1) and (2) and 2 or more for evaluation items (3) and (4) were designated as examples.

[0057] (1) Overall flavor of milk-containing beverages 5: Very good 4: Good 3: Fairly good 2: Slightly poor 1: Defective

[0058] (2) Breast feeling 5: Very good 4: Good 3: Fairly good 2: Slightly poor 1: Defective

[0059] (3) Bitterness 3: No bitterness, clean and very good 2: Slight bitterness but good 1: Strong bitterness, poor The resulting milk coffee was stored at 5°C for 5 days, and the entire amount (190 ml) was poured into a beaker, and the amount of floating aggregates was visually observed and evaluated. The evaluation criteria were as follows:

[0060] (4) Separation 3: Slightly observed, but good 2: Observed but small amount and somewhat good 1: Large amount observed and poor

[0061] [Table 1]

[0062] *In the table, the unit of sugars is % by mass, and the mass of sugars per 100g of packaged milk-containing beverage for each category is listed, but because the specific gravity of the milk-containing beverage in the example is approximately 1, this value of sugars (wt%) is assumed to be the mass (g) of sugars per 100ml of packaged milk-containing beverage. The same applies to Tables 2 and 3.

[0063] As shown in Table 1, a comparison of Reference Example 1 and Comparative Example 1 revealed that when milk coffee was produced that met the low-sugar standard by simply reducing the amount of milk and contained less milk, the flavor and milkiness were insufficient. In contrast, a comparison of Comparative Example 1 and Examples 1 to 8 revealed that adding a starch hydrolysate (L-SPD) and vegetable oil (rice oil) to the milk coffee blend of Comparative Example 1 made it possible to produce a packaged beverage that maintained emulsion stability while supplementing the flavor and milkiness. Furthermore, a comparison of Comparative Example 2 and Example 9 revealed that the same effect was achieved when the milk was soy milk.

[0064] 2. Examination of types of vegetable oils 2-1. Milk coffee production Aside from changing only the type of vegetable oil, a packaged beverage (milk coffee) was produced using the same blend and production method as in Example 4. The blending ratio of each ingredient is shown in Table 2.

[0065] The vegetable oils listed in Table 2 are palm oil (product name: Coconut Oil P, manufactured by Taiyo Oil Co., Ltd.), corn oil (product name: Corn Oil S, manufactured by Showa Sangyo Co., Ltd.), rapeseed oil (product name: Canola Oil, manufactured by Showa Sangyo Co., Ltd.), high oleic rapeseed oil (product name: Showa Flavor Refreshing Oil DX, manufactured by Showa Sangyo Co., Ltd.), and high oleic sunflower oil (product name: Showa Olein Rich, manufactured by Showa Sangyo Co., Ltd.).

[0066] 2-2.Evaluation The evaluation was carried out using the same methods and items as those described in 1-2. Evaluation. The results are shown in Table 2.

[0067] [Table 2]

[0068] As shown in Table 2, the milk coffee of Comparative Example 3, which used palm oil as the vegetable oil, had a good richness of flavor and a milky texture, but significantly deteriorated in emulsion stability. The milk coffee of Comparative Example 4, which used rapeseed oil as the vegetable oil, had a bitter taste and was not satisfactory in flavor. On the other hand, the milk coffees using corn oil (Example 10), high oleic rapeseed oil (Example 11), and high oleic sunflower oil (Example 12) as vegetable oils passed or exceeded the evaluations of richness of flavor, milky texture, bitterness, and emulsion stability, just like Example 4, which used rice bran oil.

[0069] 3. Examination of starch hydrolysates 3-1. Milk coffee production Aside from changing only the type of starch hydrolysate, a packaged beverage (milk coffee) was produced using the same formulation and production method as in Example 4. The blending ratios of each ingredient are shown in Table 3.

[0070] The starch hydrolysates listed in Table 3 are Hydrolyzed Pine Index #100 (DE4) (manufactured by Matsutani Chemical Industry Co., Ltd.), VIANDEX-BH (product name) (DE9) (manufactured by Showa Sangyo Co., Ltd.), J-SPD (product name) (DE13) (manufactured by Showa Sangyo Co., Ltd.), M-SPD (product name) (DE20) (manufactured by Showa Sangyo Co., Ltd.), SPD (product name) (DE30) (manufactured by Showa Sangyo Co., Ltd.), and Marutrich (product name) (DE42) (manufactured by Showa Sangyo Co., Ltd.).

[0071] 3-2.Evaluation The evaluation was carried out using the same methods and items as those described in 1-2. Evaluation. The results are shown in Table 3.

[0072] [Table 3]

[0073] A comparison of Example 4 in Table 1 with Comparative Examples 5 and 6 and Examples 13 to 16 in Table 3 revealed that the depth of flavor of the entire milk-containing beverage increased as the DE of the starch hydrolysate decreased from 42 (Comparative Example 6) to 4 (Comparative Example 5). On the other hand, it was found that the milky flavor decreased when the DE of the starch hydrolysate was 42 (Comparative Example 6) or more and 4 (Comparative Example 5) or less. Therefore, it was found that in order to achieve a passing grade or better in the depth of flavor and milky flavor of the entire milk-containing beverage, it was necessary to set the DE of the starch hydrolysate to 7 or more and 40 or less.

Claims

1. A milk-containing packaged beverage having a sugar content of 2.5 g or less per 100 ml of beverage, (A) Starch hydrolysate having a DE of 7 or more and 40 or less (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil; A packaged milk-containing beverage comprising:

2. 2. The packaged milk-containing beverage according to claim 1, wherein (A) the starch hydrolyzate having a DE of 7 to 40 has a DE of 11 to 35.

3. (A) the content of starch hydrolysates having a DE of 7 to 40 is 0.1% by mass or more and 5% by mass or less, 2. The milk-containing packaged beverage according to claim 1, characterized in that the content of (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil is 0.05% by mass or more and 2% by mass or less.

4. A method for producing a milk-containing packaged beverage having a sugar content of 2.5 g or less per 100 ml of beverage, (A) a starch hydrolyzate having a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil; A method for producing a milk-containing packaged beverage, comprising the step of adding

5. A method for improving the quality of a packaged milk-containing beverage having a sugar content of 2.5 g or less per 100 ml of beverage, comprising: (A) a starch hydrolyzate having a DE of 7 or more and 40 or less, and (B) at least one vegetable oil selected from the group consisting of high oleic acid sunflower oil, rice bran oil, corn oil, and high oleic acid rapeseed oil; A method for improving quality, comprising adding

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