Dairy composition, processed food containing same, and method for preventing photooxidation of dairy composition

Abstract

To provide a lactic composition that resists photooxidation to suppress odors caused by the photooxidation and a processed food comprising the same, and a method for preventing the photooxidation of the lactic composition.SOLUTION: A lactic composition contains milk and / or a milk product, and at least one salt selected from the group consisting of sodium salt, potassium salt, calcium salt and ammonium salt of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonic acid and phosphoric acid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a dairy composition, a processed food containing the same, and a method for preventing photooxidation of a dairy composition. [Background technology]

[0002] Food stores such as convenience stores and supermarkets sell processed foods, including dairy processed foods such as cakes and puddings. In food stores, the processed foods are displayed on shelves with the processed foods themselves exposed, held in packaging containers, or surrounded by showcases. The packaging containers are often packaged in transparent or semi-transparent resin films so that the contents can be seen, allowing consumers to see the appearance of the processed foods in the packaging containers, and the showcases are also translucent for the same reason. Products displayed on food shelves in food stores are exposed to sunlight from outside the store and light from lighting fixtures inside the store. In this case, processed foods displayed in the above-mentioned state are exposed to these lights. This causes the processed foods to fade due to photooxidation, and the quality to deteriorate due to the generation of off-flavors. Furthermore, odorous components are generated by the photooxidation reaction, giving consumers a unique odor. To address this problem, measures have been taken such as using light-shielding containers for packaging the processed foods and changing the processed foods themselves to product samples made of materials such as plastic, but such measures are not always applicable due to product display restrictions and sales formats. Against this background, technological development is being carried out to prevent the deterioration of processed foods due to photooxidation.

[0003] In recent years, research has been conducted into suppressing the generation of odors due to photo-oxidation of riboflavin (vitamin B2), which is contained in processed foods, such as milk and dairy products such as cream, butter, and cheese (milk and dairy products are collectively referred to as "dairy products, etc." or "dairy components"). Patent Documents 1 and 2 disclose technologies for suppressing the occurrence of photooxidation by reducing the riboflavin content in milk components. Specifically, Patent Document 1 discloses a technology for selectively and efficiently removing and reducing riboflavin from the aqueous layer of dairy materials separated and fractionated from dairy products and the like, and Patent Document 2 discloses a technology for selectively adsorbing and removing riboflavin by contacting skim milk with a synthetic adsorption resin, thereby obtaining skim milk whose main components are almost the same as those before treatment. Non-Patent Document 1 discloses a technique for effectively removing riboflavin from ice cream by carrying out a specific treatment on the raw milk fat material, specifically, a centrifugation treatment. Patent Document 3 discloses a technique for suppressing photooxidation by adding specific ingredients to milk components, specifically, a method of adding carotenoids, tocopherols, and tea extract to milk components. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2001-149006 [Patent Document 2] Patent Publication No. 2008-148618 [Patent Document 3] Patent Publication No. 2015-104384 [Non-patent literature]

[0005] [Non-Patent Document 1] Makoto Shiota, "Development of a technology to prevent photo-oxidation of ice cream", Journal of the Japanese Society for Food Preservation Science, 2006, VOL.32, No.4, pp.159-168 Summary of the Invention [Problem to be solved by the invention]

[0006] The above-mentioned Patent Documents 1 and 2, and Non-Patent Document 1 disclose methods for reducing the riboflavin content in milk components. However, the production costs and equipment required are complex and not practical, and the effects are insufficient. On the other hand, as disclosed in the above-mentioned Patent Document 3, methods of incorporating specific substances in order to suppress the photo-oxidation of milk components including riboflavin are being investigated. However, there are a variety of substances for which it is not desirable to include them depending on the type of milk component. Therefore, even now, there is a strong need for technology related to substances that can suppress photo-oxidation, and further investigation is anticipated. Furthermore, methods for directly blocking light have also been considered, but it has been practically impossible to block light from all processed foods containing dairy ingredients in places such as convenience stores and supermarkets that sell such foods.

[0007] Therefore, an objective of the present invention is to provide a dairy composition in which photo-oxidation is prevented, thereby suppressing the generation of odor due to photo-oxidation, a processed food containing the same, and a method for preventing photo-oxidation of a dairy composition. [Means for solving the problem]

[0008] As a result of extensive research, the inventors discovered that an odor is generated when a processed food is irradiated with light in an environment in which a specific salt is present in a dairy composition containing milk and / or dairy products, and thus arrived at the present invention.

[0009] That is, the gist of the present invention is as follows. [1] A dairy composition comprising milk and / or a dairy product, and one or more salts selected from the group consisting of sodium, potassium, calcium and ammonium salts of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate and phosphoric acid. [2] The milk composition described in [1], having a pH of 6.8 or higher at 10°C. [3] The dairy composition according to [1] or [2], wherein the salt is a sodium salt, a potassium salt, or a calcium salt of lactic acid, acetic acid, citric acid, malic acid, phytic acid, carbonic acid, bicarbonate, or phosphoric acid. [4] The dairy composition described in [3], wherein the salt is trisodium citrate and / or sodium bicarbonate. [5] The dairy composition according to any one of [1] to [4], further comprising an antioxidant. [6] The milk composition according to [5], wherein the antioxidant has radical scavenging ability or singlet oxygen scavenging ability. [7] A processed food comprising the dairy composition according to any one of [1] to [6]. [8] providing a dairy composition comprising milk and / or a dairy product; and a salt-adding step of adding one or more salts selected from the group consisting of sodium, potassium, calcium and ammonium salts of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonic acid and phosphoric acid to the dairy composition; A method for preventing photooxidation of a milk composition, comprising the steps of: Effect of the Invention

[0010] According to the present invention, it is possible to provide a dairy composition in which photo-oxidation is prevented, thereby suppressing the generation of odor due to photo-oxidation, a processed food containing the same, and a method for preventing photo-oxidation of a dairy composition. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The following describes in detail the embodiments of the present invention, but these descriptions are merely examples (representative examples) of the embodiments of the present invention, and the present invention is not limited to these contents as long as they do not depart from the gist of the present invention. In this specification, a numerical range expressed using "to" means a range that includes the numerical values ​​before and after "to" as the lower and upper limits, and "A to B" means A or more and B or less.

[0012] <Milk composition> One embodiment of the present invention, a dairy composition (also simply referred to as a "dairy composition"), is a dairy composition comprising milk and / or a dairy product and one or more salts selected from the group consisting of sodium, potassium, calcium and ammonium salts of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate and phosphoric acid. In this specification, milk and / or dairy products (hereinafter, milk and dairy products are collectively referred to as "dairy products, etc." and "dairy components") may be those defined in the "Ministry Ordinance on the Compositional Standards, etc. of Milk and Dairy Products" (usually abbreviated as the "Milk, etc. Ministerial Ordinance") or may be equivalent thereto, but in particular those defined in the Milk, etc. Ministerial Ordinance. Specifically, "milk" refers to raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, or processed milk as defined in Article 2, paragraph 1 of the Ministerial Ordinance on Milk, etc., and "dairy products" refers to cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, skim concentrated 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, protein concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverage (limited to those containing 3.0% or more non-fat milk solids), or milk beverage as defined in Article 12, paragraph 1 of the same Ordinance.

[0013] Dairy products and the like contain riboflavin (vitamin B2), which undergoes an oxidation-reduction reaction according to the following reaction formula (1). Oxygen (O 2 ) is converted to singlet oxygen ( 1 O 2 ) and oxide ions (usually called "superoxides") (O 2 - The oxygen produced by these reactions reacts with substances in dairy products (such as lipids, amino acids, and iron) to produce peroxides and radicals. The inventors have found that the peroxides and radicals further react to decompose and become odor-causing substances.

[0014] [ka]

[0015] Furthermore, the present inventors have noticed that riboflavin reacts differently depending on the pH level. Specifically, as shown in the following reaction formula (2), riboflavin becomes lumichrome when exposed to light in an acidic environment, and becomes lumiflavin when exposed to light in a basic environment.

[0016] [ka]

[0017] The present inventors have focused on the reaction of riboflavin in the above reaction formula (2) and hypothesized that by utilizing the change in pH caused by the addition of a specific salt, it is possible to inhibit the redox reaction of riboflavin in the above reaction formula (1), and thereby prevent the oxidation of lipids and the like in foods.

[0018] The dairy composition according to the present embodiment contains components such as riboflavin and amino acids contained in dairy products, etc., and the above-mentioned specific salts, but can contain any other substances (components) within the scope of the effects of the invention. Substances (components) that can be contained in the dairy composition are described below, but the method of obtaining these materials is not particularly limited, and they may be produced by known production methods or commercially available.

[0019] [Milk and / or dairy products (dairy products, etc.)] As for milk and / or dairy products (dairy products, etc.), as mentioned above, those specified in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products, etc., can be used, and the type is not particularly limited, but milk and cream are preferred because the pH can be easily adjusted by adding salt, and cream is more preferred because it is provided in an aerated whipped form (e.g., whipped cream) and is often displayed in an unshaded light-exposed state. One type of dairy product, etc. may be used alone, or two or more types may be used in any type and ratio. The content of dairy products etc. in the dairy composition can be set appropriately depending on the application, but from the viewpoint of obtaining a sufficient inhibitory effect against photooxidation, it is usually 0.5% by weight or more, preferably 3% by weight or more, more preferably 30% by weight or more, even more preferably 70% by weight or more, and particularly preferably 90% by weight or more, and is usually 99.9% by weight or less, preferably 99% by weight or less, more preferably 95% by weight or less, and even more preferably 92% by weight or less.

[0020] [Riboflavin (vitamin B2)] The form of riboflavin (vitamin B2) contained in dairy products and the like is not particularly limited, and known riboflavin can be used. Riboflavin is a nutrient, and is contained in meat, eggs, leafy vegetables, whole grains, and the like, in addition to dairy products and the like. Riboflavin is a component contained in dairy products and the like, but may be added from the outside separately.

[0021] The content of riboflavin in the milk composition is not particularly limited, but from the viewpoint that photooxidation can be caused by even a small amount of riboflavin, it is usually 0.001 ppm or more, preferably 0.01 ppm, more preferably 0.1 ppm by weight or more, and even more preferably 1 ppm by weight or more, and is usually 1000 ppm by weight or less, preferably 100 ppm by weight or less, and even more preferably 10 ppm by weight or less.

[0022] The structure and content of the above-mentioned riboflavin can be determined by the method specified in the Nutrition Labeling Standards, etc., that is, by extracting the sample with hydrochloric acid, treating it with an enzyme (taka diastase) to obtain riboflavin, and measuring it by reverse phase liquid chromatography (HPLC)-fluorescence method. The same method can be applied to the structures and contents of components other than riboflavin shown below if they can be identified. The contents of each component contained in the milk composition can also be calculated from the amounts of raw materials charged during production.

[0023] Riboflavin is widely found in foods, but exists in the body as a phosphate ester. The riboflavin content can be determined by breaking down the ester structure and determining the free riboflavin content using standard methods.

[0024] [amino acid] The form of the amino acid contained in the dairy product etc. is not particularly limited, and known amino acids can be used. In addition, although the amino acid is a component contained in the dairy product etc., it may be added from outside separately. The type of amino acid is not particularly limited, and examples thereof include cysteine, methionine, lysine, arginine, proline, glutamic acid, etc., but from the viewpoint of susceptibility to oxidation, methionine, cysteine, lysine, and arginine are preferred, and methionine is particularly preferred. Methionine generates sulfur-containing substances, which are one of the causes of odor, and it is believed that the generation of the sulfur-containing substances can be suppressed by suppressing the oxidation-reduction reaction of riboflavin. These amino acids may be used alone, or two or more types may be used in any type and ratio.

[0025] The content of amino acids in the milk composition is not particularly limited, but from the viewpoint of being able to sufficiently affect the photooxidation reaction, it is usually 5 ppm or more, preferably 10 ppm or more, more preferably 100 ppm or more, particularly preferably 300 ppm or more, even more particularly preferably 500 ppm or more, and most preferably 1000 ppm or more, and is usually 100,000 ppm by weight or less, and preferably 50,000 ppm by weight or less. When methionine is included as one of the amino acids contained in the milk composition, the methionine content in the milk composition is not particularly limited, but from the viewpoint of being able to sufficiently affect the photooxidation reaction, it is usually 10 ppm or more, preferably 100 ppm or more, and more preferably 300 ppm or more, and is usually 3000 ppm by weight or less, and preferably 1000 ppm by weight or less.

[0026] In the milk composition, the ratio of the amino acid content to the riboflavin content is not particularly limited, but from the viewpoint that when a photosensitized oxidation reaction caused by riboflavin occurs, a sufficient amount of amino acid needs to be present relative to the substrate, the weight ratio is usually at least equal to the substrate, preferably at least 2 times, more preferably at least 5 times, and even more preferably at least 10 times, and is usually not more than 50,000 times, preferably not more than 30,000 times, more preferably not more than 10,000 times, and even more preferably not more than 5,000 times.

[0027] The form in which amino acids exist is not particularly limited, and includes proteins composed of amino acids, lipids bound to amino acids, carbohydrates, and the like.

[0028] [salt] From the viewpoint of being able to adjust the pH of the dairy composition at a temperature of 10°C to a desired range, the dairy composition includes a specific salt (also simply referred to as "salt"), which is one or more salts selected from the group consisting of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate, and phosphoric acid, and the sodium, potassium, calcium, and ammonium salts of these acids. From the viewpoint of frequent use in foods, sodium, potassium, and calcium salts of lactic acid, acetic acid, citric acid, malic acid, phytic acid, carbonic acid, bicarbonate, and phosphoric acid are preferred, and citrates and bicarbonates are preferred from the viewpoint of imparting a preferable taste to the dairy composition. From the viewpoint of being usable as a food additive, particularly in Japan, trisodium citrate and / or sodium bicarbonate are preferred, and sodium bicarbonate is preferred from the viewpoint of being usable as a food additive in Japan as a pH adjuster in the alkaline range. These compounds may be used alone or in any combination of two or more kinds in any desired proportions.

[0029] The salt content in the milk composition is not particularly limited, but from the viewpoint of maximizing the effect of suppressing deterioration odors caused by photo-oxidation while minimizing the impact on food of the salty taste and bitterness specific to the preparation, it is usually 0.01 wt % or more, preferably 0.05 wt % or more, more preferably 0.08 wt % or more, and even more preferably 0.16 wt % or more, and is usually 5 wt % or less, preferably 2 wt % or less, more preferably 1 wt % or less, and even more preferably 0.5 wt % or less.

[0030] The above-mentioned specific salts are contained from the viewpoint of achieving the desired pH range, but the pH of the dairy composition may be adjusted by other substances (ingredients) that may be contained in the dairy composition. Furthermore, the salts that can be contained in the milk composition are not limited to the specific salts listed above, and other salts may be contained.

[0031] [Antioxidants] The dairy composition may contain an antioxidant from the viewpoint of preventing deterioration of quality during production, distribution, and storage. The form of the antioxidant is not particularly limited as long as it can be added to the dairy composition, and any known antioxidant can be used. The type of antioxidant is not particularly limited, and examples thereof include ascorbic acid, vitamin E (tocopherol), hesperetin, rutin, enzyme-treated rutin, β-carotene, catechin, dibutylhydroxytoluene, oryzanol, and sulfite. Among these, it is particularly preferable to use an antioxidant that has the ability to scavenge active oxygen species, such as radical scavenging ability or singlet (singlet) oxygen scavenging ability. The term "radical scavenging ability" refers to a substance that reacts with lipid peroxy radicals, which mainly proceed in the radical chain reaction when polyunsaturated fatty acids are oxidized, and changes itself into a stable radical, or stops the radical chain reaction by donating an electron. Vitamin C, vitamin E, and catechin are known to have radical scavenging ability. The term "singlet oxygen scavenging ability" refers to a substance that reacts with singlet oxygen, which has a high energy level and is generated when triplet oxygen, a stable oxygen molecule, is excited by light, and stabilizes oxygen in the triplet state by becoming an excited triplet state itself. Examples of substances that have singlet oxygen scavenging ability include β-carotene and vitamin E. For example, vitamin C, vitamin E, and β-carotene are preferable, and vitamin E is particularly preferable. With the oxidation-reduction reaction of riboflavin, the surrounding oxygen becomes singlet oxygen, and the singlet oxygen binds to oils and fats, etc. to generate odor-causing substances, or the oils and fats become radicals, and the radicals bind with oxygen to generate odor-causing substances. The above-mentioned radical scavenging ability or This problem can be improved by using an antioxidant that has the ability to scavenge singlet oxygen. These antioxidants may be used alone or in any combination of two or more kinds in any proportion.

[0032] The content of the antioxidant in the milk composition is not particularly limited, but from the viewpoint of suppressing the generation of deterioration odor due to photo-oxidation for a longer period of time, it is usually 0.001% by weight or more, preferably 0.01% by weight or more, and more preferably 0.05% by weight or more, and is usually 2% by weight or less, and preferably 0.5% by weight or less.

[0033] In the milk composition, the ratio of the antioxidant content to the specific salt content is not particularly limited, but from the viewpoint of minimizing the effects of the saltiness and bitterness specific to the preparation while suppressing the deterioration odor due to photo-oxidation, the weight ratio is usually 0.01 or more, preferably 0.1 or more, more preferably 0.2 or more, and even more preferably 0.4 or more, and is usually 5 or less, preferably 2 or less, and more preferably 1 or less.

[0034] [Fat] Since dairy products and the like usually contain lipids, dairy compositions usually contain lipids, and the form of lipids is not particularly limited as long as they can be added to the dairy composition, and any known lipids can be used. The type of lipid is not particularly limited, and examples thereof include simple lipids which are esters of alcohols such as glycerin and polyglycerin with fatty acids, complex lipids containing phosphoric acid or sugar in the molecule, and derived lipids derived from simple lipids or complex lipids by hydrolysis. Lipids are components contained in dairy products, etc., but the content may be adjusted by adding them from the outside separately. The types of fatty acids constituting the above-mentioned various lipids are not particularly limited, and include, for example, monounsaturated fatty acids such as myristoleic acid, palmitoleic acid, oleic acid, vaccenic acid, gadoleic acid, eicosenoic acid, erucic acid, etc., diunsaturated fatty acids such as linoleic acid, triunsaturated fatty acids such as linolenic acid, pinolenic acid, etc., but from the viewpoint of the off-flavor easily generated by photooxidation, it is preferable to contain unsaturated fatty acids, and it is preferable to contain oleic acid, vaccenic acid, linoleic acid, and linolenic acid. The double bonds contained in the unsaturated fatty acids are preferably one or more (oleic acid), more preferably two or more (linoleic acid), and more preferably three or more (linolenic acid), and are usually six or less (DHA), more preferably five or less (EPA).

[0035] The lipid content in the milk composition is not particularly limited, but from the viewpoint that deterioration odor due to photooxidation can be caused even by slight lipid oxidation, it is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight or more, and even more preferably 5% by weight or more, and is usually 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight or less, and even more preferably 60% by weight or less.

[0036] Neutral lipids are a mixture of saturated and unsaturated fatty acids, while vegetable lipids have a high proportion of unsaturated fatty acids and animal lipids have a high proportion of saturated fatty acids. Of these, it is unsaturated fatty acids that are the main cause of deterioration odor. Even products with a particularly high saturated fatty acid content (e.g., coconut oil) among lipids normally available on the market contain at least a small amount of unsaturated fatty acids (e.g., 0.1% by weight or more of the total lipid). The ratio of unsaturated fatty acids to the total lipids is not particularly limited, but from the viewpoint of easily obtaining the effect of the present invention of suppressing deterioration odor due to photooxidation, it is usually 1% by weight or more, preferably 4% by weight or more, and more preferably 8% by weight or more, and is usually 95% by weight or less, preferably 90% by weight or less, and more preferably 70% by weight or less.

[0037] [Other substances (ingredients)] The milk composition may contain ingredients (other ingredients) other than the above-mentioned substances (ingredients) depending on the intended use, such as sugars, excipients, liquid carriers, oily carriers, stabilizers, wetting agents, emulsifiers, binders, isotonicity agents, disintegrants, lubricants, bulking agents, surfactants, dispersants, suspending agents, diluents, osmotic pressure regulators, preservatives, colorants, UV absorbers, moisturizers, thickeners, gloss agents, buffers, preservatives, flavorings, fragrances, coating agents, odor masking agents, and bacterial inhibitors.

[0038] The content of other ingredients in the dairy composition is not particularly limited, and from the viewpoints of foaming properties and taste, particularly when used in whipped cream, it is usually 2% by weight or more, preferably 5% by weight or more, and more preferably 7% by weight or more, and is usually 30% by weight or less, preferably 20% by weight or less, and more preferably 15% by weight or less.

[0039] [Characteristics of dairy composition foods] (pH) From the viewpoint of minimizing the occurrence of off-flavors due to changes in pH, the pH of the milk composition at 10°C is preferably 6.8 or higher, more preferably 7.0 or higher, even more preferably 7.1 or higher, particularly preferably 7.2 or higher, and even more preferably 7.3 or higher, and is usually 9.0 or lower, preferably 8.5 or lower, more preferably 8.2 or lower, and even more preferably 8.0 or lower. The pH at 10° C. may be measured by a general method using a pH meter (for example, F-72 manufactured by Horiba, Ltd.).

[0040] [Use of the milk composition] The manner of use of the dairy composition is not particularly limited, and the dairy composition may be used as it is, or may be used in a form contained in a processed food as described below. The dairy composition or processed food may be used in a state where the dairy composition or processed food itself is exposed, where the dairy composition or processed food is held in a packaging container, or where the dairy composition or processed food is enclosed in a showcase.

[0041] In embodiments in which a packaging container is used, there are no particular limitations as long as the dairy composition or processed food is held in the container, and the material of the container can be, for example, a transparent container made of glass or a polymer (preferably one with a high total light transmittance that does not inhibit the transmission of ultraviolet light, etc., from the viewpoint of obtaining the effects of the present invention while ensuring visibility of the food from outside the container). From the viewpoint of being able to visually check the dairy composition or processed food contained in the container from the outside, the amount of light transmitted through at least a portion of the container is preferably 0.1% or more, more preferably 1% or more, and even more preferably 10% or more, and although there is no need to set an upper limit for the amount of light transmitted, it is usually 99% or less. The portion that satisfies this condition for the amount of light transmitted may be a portion or the entire container. The amount of transmitted light can be measured by a haze meter manufactured by Nippon Denshoku Industries Co., Ltd.

[0042] <Method of producing milk composition> The method for producing the above milk composition is not particularly limited, and any known method can be applied depending on the intended use. For example, a dairy composition can be produced by including a step of preparing a mixture of ingredients other than the specific salt mentioned above, including milk and / or dairy products (a mixture preparation step in the production method), and a salt addition step of adding the specific salt to the mixture (a salt addition step in the production method). The mixture preparation step and the salt addition step may be carried out separately, but may be carried out simultaneously. That is, specific salts may be added to the raw material mixture.

[0043] As the raw materials in the mixture preparation step, raw materials that can be contained in the dairy composition can be used. As the specific salt in the salt addition step, those mentioned above can be used, and in this step, it is preferable to adjust the pH to 6.8 or higher at a temperature of 10° C. Furthermore, the pH conditions for the milk composition mentioned above can be applied.

[0044] In the method for producing a milk composition, when an antioxidant is used, it is more preferable that the antioxidant and the specific salt are added uniformly.

[0045] <Method for preventing photooxidation of milk composition> Another embodiment of the present invention, a method for preventing photooxidation of a dairy composition (also simply referred to as a "photooxidation prevention method"), includes the steps of preparing a dairy composition containing milk and / or a dairy product (a dairy composition preparation step in the photooxidation method); a step of adding to the milk composition one or more salts selected from the group consisting of sodium salts, potassium salts, calcium salts and ammonium salts of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate and phosphoric acid (a salt adding step in the method for preventing photooxidation); The present invention relates to a method for preventing photooxidation of a milk composition, comprising the steps of: The dairy composition preparation step and the salt addition step may be carried out separately, but may also be carried out simultaneously, that is, a specific salt may be added as an ingredient of the dairy composition in the preparation step.

[0046] As the dairy composition in the dairy composition preparation step, the dairy composition described above can be used. As the specific salt in the salt addition step, those mentioned above can be used, and in this step, it is preferable to adjust the pH to 6.8 or higher at a temperature of 10° C. Furthermore, the pH conditions for the milk composition mentioned above can be applied.

[0047] In the method for preventing photooxidation of a milk composition, when an antioxidant is used, it is more preferable that the antioxidant and the specific salt are added uniformly.

[0048] <Photo-oxidation inhibitors for milk compositions> Another embodiment of the photoantioxidant for dairy compositions (also simply referred to as "photoantioxidant") of the present invention is a photoantioxidant for dairy compositions comprising milk and / or a dairy product and one or more salts selected from the group consisting of sodium, potassium, calcium and ammonium salts of fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, carbonic acid, bicarbonate and phosphoric acid. The photo-oxidation antioxidant may contain the various raw materials described above in the explanation of the milk composition, depending on the intended use.

[0049] <Processed foods> The food, particularly the processed food, which is another embodiment of the present invention, is not particularly limited as long as it is a processed food containing (having) a dairy composition. For example, it may be in the form of whipped cream or pudding, applied to or mixed with food, or mixed with other food (so-called compound cream containing fats other than milk fat or non-dairy cream not containing milk fat). EXAMPLES

[0050] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following examples. The materials and evaluation items used in the examples are measured as follows. "%" in the examples is based on weight unless otherwise specified.

[0051] <Experiment 1> [Preparation of milk composition] In the examples, the following raw materials were used: Dairy products: Commercially available fresh cream (contains 55% water by weight, 2.0% protein by weight, 3.0% carbohydrates by weight, 40% lipids by weight, 1.5 ppm riboflavin (vitamin B2), and 400 ppm methionine. The main fatty acid composition of the lipids is 3.8% lauric acid, 12% myristic acid, 33% palmitic acid, 9% stearic acid, 20% oleic acid, and 2.4% linoleic acid.) Basic compound 1: Sodium bicarbonate (Food additive standard manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) Basic compound 2: Trisodium citrate (Food additive standard manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) Antioxidant: Extracted Vitamin E emulsion (Mitsubishi Chemical Foods' Extracted Vitamin E emulsion, active ingredient content of Vitamin E: 20% by weight)

[0052] Example 1 0.10% by weight of sodium bicarbonate and 8% by weight of granulated sugar were added to 91.9% by weight of commercially available fresh cream, and the mixture was stirred for about 4 minutes using a Kenmix Mixer (manufactured by Aikosha) to prepare dairy composition 1.

[0053] Example 2 Milk composition 2 was obtained by the same manufacturing method as that for milk composition 1 in Example 1 above, except that the amount of sodium bicarbonate added was changed from 0.10% by weight to 0.20% by weight.

[0054] Example 3 Milk composition 3 was obtained in the same manner as in the production method for milk composition 1 in Example 1 above, except that 0.50% by weight of vitamin E extract milk was charged as a raw material.

[0055] Example 4 Milk composition 4 was obtained using the same manufacturing method as for milk composition 1 in Example 1 above, except that 0.50 wt% of extracted vitamin E emulsion was used as the raw material and the amount of sodium bicarbonate added was changed from 0.10 wt% to 0.20 wt%.

[0056] Example 5 Milk composition 5 was obtained using the same manufacturing method as for milk composition 1 in Example 1 above, except that 0.50 wt% of extracted vitamin E emulsion was used as the raw material and 0.10 wt% of sodium bicarbonate was changed to 0.20 wt% of trisodium citrate.

[0057] Comparative Example 1 Milk composition 6 was obtained by applying the same manufacturing method as that for milk composition 1 in Example 1 above, except that sodium bicarbonate was not added.

[0058] [Flavor evaluation] Using each of the above dairy compositions, a flavor evaluation was carried out by three panelists. Specifically, each dairy composition was irradiated with light at an illuminance of 1500 Lx for 12 hours, totaling 18 kLx·h, and then the odor of the dairy composition after the light irradiation was evaluated with a flavor score of 1 to 7 (flavor score 1: poor, 7: good), and the average value of the evaluations by each panelist was calculated as the evaluation value. The results of the flavor evaluation are shown in Table 1 below. In addition, a flavor score was evaluated using dairy composition 7 obtained by applying a manufacturing method similar to that for dairy composition 1 in Example 1 above, except that 0.50 weight % of extracted vitamin E emulsion was used as a raw material and sodium bicarbonate was not added. The results are described as Reference Example 1. In addition, using the above Comparative Example 1, the flavor score was evaluated without the above light irradiation, and the results are shown as Reference Example 2. In addition, "% by weight" in the following Table 1 indicates the weight percentage relative to the total amount of the milk composition.

[0059] [Table 1]

[0060] From Table 1 above, it can be seen that the milk compositions in Examples 1 and 2 containing sodium bicarbonate have higher flavor scores, i.e., better odors, than Comparative Example 1 not containing sodium bicarbonate, and the milk compositions in Examples 3 to 5 containing sodium bicarbonate and / or trisodium citrate have higher flavor scores, i.e., better odors, than Reference Example 1 not containing sodium bicarbonate and / or trisodium citrate. This is believed to be because the generation of deterioration odors due to photo-oxidation is suppressed. In addition, it can be seen that Examples 3 and 4, which contain both the extracted vitamin E emulsion and sodium bicarbonate, have higher flavor scores than Examples 1 and 2, which do not contain the extracted vitamin E emulsion but contain sodium bicarbonate. This is believed to be because the addition of vitamin E inhibits the decomposition of peroxides generated by photooxidation. Moreover, the dairy composition of Example 5, which contained trisodium citrate, had a sour taste.

[0061] <Experiment 2> [Preparation of milk composition] The milk compositions prepared in the above Examples 4 and 5, Comparative Example 1, and Reference Examples 1 and 2 were used. there was.

[0062] [Evaluation of the amount of hexanal generated] The above emulsion composition was irradiated with 1500 Lx of light for 12 hours using a light stability tester LST2000 (Tokyo Rika Kikai), and after irradiating with light at an integrated illuminance of 18 kLx·h, the amount of hexanal generated was evaluated using a gas chromatograph mass spectrometer GC Agilent 6890N with a headspace SPME sampler, MS 5973MSD (Agilent). Hexanal was It is one of the causes of the unpleasant odor and taste that occurs when linoleic acid contained in lipids is oxidized. The results of the evaluation of the amount of hexanal generated are shown in Table 2 below. In addition, "% by weight" in Table 2 below indicates the weight percentage relative to the total amount of the milk composition.

[0063] [Table 2]

[0064] From Table 2 above, it can be seen that the milk compositions in Examples 4 and 5, which contain sodium bicarbonate and trisodium citrate, generate less hexanal, i.e., have a better odor, compared to Reference Example 1, which does not contain sodium bicarbonate or trisodium citrate. This is believed to be due to the suppression of photooxidation of lipids. In addition, a comparison between Examples 4 and 5 reveals that sodium bicarbonate has a higher effect of suppressing the generation of hexanal than trisodium citrate. This is because sodium bicarbonate has a higher effect of increasing the pH than trisodium citrate in this added concentration range.

[0065] <Experiment 3> [Preparation of milk composition] The milk compositions prepared in the above Example 4, Comparative Example 1, and Reference Example 1 were used.

[0066] [Evaluation of preference] Each of the above dairy compositions was irradiated with light of 1500 Lx for 12 hours, with an integrated illuminance of 18 kLx·h or 54 kLx·h, and then the average preference was evaluated using Scheffe's pair test method (Ura's modified method). Using each of the dairy compositions of Example 4, Comparative Example 1, and Reference Example 1, a taste evaluation was carried out by three panelists. Specifically, pairs of two combinations of each dairy composition were made by distinguishing the order of evaluation. In this case, six combinations were made for three samples. Each of the three panelists evaluated these, and the extent to which the flavor of the dairy composition evaluated first compared with the flavor of the dairy composition evaluated later was evaluated. The taste scores were evaluated to see whether they were significantly better (or worse). The taste scores were determined using a 5-level flavor score of -2, -1, 0, 1, and 2 (flavor score -2: bad, 2: good). For each dairy composition, the sum of the flavor scores of each panelist was divided by 18 x (2 x number of panelists x number of trial samples) to calculate the average preference, which is shown in Table 3 below. The results of determining the difference in average preference and statistical significance between each dairy composition are shown in Table 4 below. For the statistically significant differences in Table 4, a significance level of 5% or less or 0.01% or more was rated as "yes," and a level of more than 5% and less than 100% was rated as "no." In addition, "% by weight" in Table 3 below indicates the weight percentage relative to the total amount of the milk composition.

[0067] [Table 3]

[0068] [Table 4]

[0069] From Tables 3 and 4 above, it can be seen that the milk composition of Example 4, which contains sodium bicarbonate, is more palatable than the milk composition of Reference Example 1, which does not contain sodium bicarbonate. In addition, the difference in preference increases as the integrated illuminance of light irradiation increases. This shows that the effect of increasing the pH increases as photooxidation progresses.

[0070] As described above, according to the present invention, it is possible to provide a dairy composition in which photo-oxidation is prevented, thereby suppressing the generation of odor due to photo-oxidation, a processed food containing the same, and a method for preventing photo-oxidation of a dairy composition.

Claims

1. comprising milk and / or a dairy product and one or more salts selected from the group consisting of sodium, potassium, calcium and ammonium salts of carbonate or bicarbonate, The content of the salt is in the range of 0.1 to 0.2% by weight, The pH at 10°C is 7.1 or more; Milk composition.

2. 2. The dairy composition according to claim 1, wherein said salts are sodium, potassium or calcium carbonate or bicarbonate salts.

3. 3. The dairy composition of claim 2, wherein the salt is sodium bicarbonate.

4. The milk composition according to any one of claims 1 to 3, further comprising an antioxidant.

5. The milk composition according to claim 4, wherein the antioxidant has a radical scavenging ability or a singlet oxygen scavenging ability.

6. A processed food comprising the dairy composition according to any one of claims 1 to 5.

7. Providing a dairy composition comprising milk and / or dairy products; and a salt-adding step of adding one or more salts selected from the group consisting of sodium salts, potassium salts, calcium salts and ammonium salts of carbonate or bicarbonate to the dairy composition; Including, The amount of the salt added in the salt addition step is in the range of 0.1 to 0.2% by weight, In the salt addition step, the pH at 10° C. is adjusted to 7.1 or more. A method for preventing photooxidation of a milk composition.

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