Packaged dairy beverages

Abstract

To provide a novel beverage, whereby, even when a packaged milk component-containing beverage such as a PET bottle is stored for a long time, it is possible to prevent the occurrence of precipitates and to suppress the precipitates from sticking to a wall surface or a mouth of the bottle.SOLUTION: A packaged milk component-containing beverage contains (A) tea extract and / or vegetable containing components, and (B) inorganic acid salts and / or organic acids. The content of the inorganic acid salts and / or organic acids is 0.01-0.3 mass%. In the packaged milk component-containing beverage, the content of oxalic acid is 0.00075-0.015 mass%.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a packaged milk-containing tea or vegetable beverage. More specifically, the present invention relates to a beverage capable of suppressing the formation of sediment due to the coexistence of a milk component and a tea-derived component or a vegetable component, a method for suppressing the formation of the beverage, and a method for producing such a beverage. [Background technology]

[0002] Tea drinks and vegetable drinks containing dairy ingredients filled in containers such as plastic bottles and paper cartons are widely sold in Japan and overseas at supermarkets, convenience stores, vending machines, etc. After the filling process at the factory, such bottled dairy beverages are shipped to various locations, transported, displayed, and other distribution stages take time, and it takes several days to several weeks from shipping for them to reach consumers. In addition, at each distribution stage, the beverages are stored under various conditions, such as high and low temperatures, depending on the type of product and the climate.

[0003] For example, in bottled milk tea or dairy vegetable beverages, sediment forms over time, and when the beverage is displayed or when a consumer picks it up, the sediment may be seen adhering to the bottom, sides, or nozzle of the container. Furthermore, when the beverage is drunk with sediment formed, the consumer may feel an unpleasant sensation on the tongue or throat due to the sediment, or may feel a change in flavor due to a change in the beverage composition associated with the formation of the sediment. Thus, the storage stability of bottled dairy beverages is a serious problem, not only because it impairs the appearance of the product, but also because it affects the flavor of the product.

[0004] To solve this problem of sediment in bottled beverages containing dairy ingredients, technologies have been developed that focus on precipitation originating from proteins and catechins, as well as the precipitation of insoluble components (cream down) caused by the combination of tannins and caffeine.

[0005] For example, in the case of a packaged milk-containing roasted tea beverage described in Patent Document 1, focusing on precipitation derived from proteins and catechins, a technology is proposed to suppress precipitation derived from proteins and catechins by adjusting the contents of catechins, gallic acid, protein, and lipids, as well as the ratio of the catechin content to the protein content.

[0006] Furthermore, in the tea extract described in Patent Document 2, tannins become insoluble with caffeine, proteins, and polysaccharides, causing aggregation and precipitation, which visually reduces the commercial value, and causes precipitation of astringent components. In light of this, a technology has been proposed to suppress the formation of insoluble components by adding carrageenan to the tea extract. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2016-256272 A [Patent Document 2] JP 2000-316475 A Summary of the Invention [Problem to be solved by the invention]

[0008] The problem of sediment in beverages containing dairy ingredients has been suspected to have various causes, and although technologies such as those described in Patent Documents 1 and 2 have been developed, the problem has not yet been adequately solved. As the present inventors further investigated the causes of sediment in beverages containing dairy ingredients, they predicted that a new cause was calcium oxalate, which is formed by the combination of oxalic acid derived from the raw materials and calcium derived from milk.

[0009] Therefore, an object of the present invention is to provide a technology that can be safely used in the food and beverage industry and can suppress sedimentation in dairy-containing beverages. [Means for solving the problem]

[0010] The inventors have found that a packaged dairy-based beverage containing (A) a tea extract and / or a vegetable-containing component, and (B) an inorganic acid salt and / or an organic acid, in which the content of the inorganic acid salt and / or the organic acid is adjusted, can effectively suppress precipitation, and have completed the present invention based on this finding.

[0011] The present invention includes the following aspects: [1] (A) tea extract and / or vegetable-containing ingredients, and (B) containing an inorganic acid salt and / or an organic acid, The content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3% by mass. Packaged dairy beverages. [2] The bottled dairy beverage according to [1], wherein the oxalic acid content is 0.00075 to 0.015% by mass. [3] The bottled milk-containing beverage according to [2], wherein the content ratio of the inorganic acid salt and / or organic acid to the oxalic acid is 0.5 to 400 parts by mass per 1 part by mass of oxalic acid. [4] The packaged milk-containing beverage according to any one of [1] to [3], wherein the tea extract is at least one selected from the group consisting of black tea extract, green tea extract, matcha extract, roasted green tea extract, jasmine tea extract, brown rice tea extract, and pu-erh tea extract. [5] The bottled dairy beverage according to any one of [1] to [4], wherein the inorganic acid salt and / or organic acid is at least one selected from the group consisting of phosphates, condensed phosphates, and phytic acid. [6] The packaged dairy beverage according to any one of [1] to [5], further comprising an emulsifier.

[0012] The present invention also provides a formulation for use in a bottled dairy-containing beverage as described below. [7] A formulation for use in packaged dairy beverages, comprising an inorganic acid salt and / or an organic acid, and an emulsifier.

[0013] The present invention also provides a method for inhibiting the formation of calcium oxalate in a bottled milk-containing beverage as described below. [8] The method includes the step of adding (A) a tea extract and / or a vegetable-containing component, and (B) an inorganic acid salt and / or an organic acid to a dairy beverage, The content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3% by mass. A method for inhibiting the formation of calcium oxalate in a bottled beverage containing dairy ingredients.

[0014] The present invention also provides a method for producing a packaged milk-containing beverage in which the production of calcium oxalate is suppressed, as described below. [9] The method includes the step of adding (A) a tea extract and / or a vegetable-containing component, and (B) an inorganic acid salt and / or an organic acid to a dairy beverage, The content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3% by mass. A method for producing a packaged milk-containing beverage in which the production of calcium oxalate is suppressed. Effect of the Invention

[0015] According to the present invention, it is possible to effectively inhibit the formation of calcium oxalate, which has recently been discovered as a precipitate in dairy beverages, and reduce adhesion to containers in which the beverage is filled. [Brief description of the drawings]

[0016] [Figure 1] 1 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 1. FIG. [Diagram 2] FIG. 2 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 2. [Diagram 3]FIG. 2 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 3. [Figure 4] FIG. 2 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 4. [Diagram 5] FIG. 13 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 5. [Figure 6] FIG. 1 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 6. [Figure 7] FIG. 7 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 7-1. [Figure 8] FIG. 7 is a photographic image showing the results of a test for suppressing sedimentation in a packaged milk-containing tea beverage in Test Example 7-2. [Figure 9] FIG. 13 is a photographic image showing the results of a test for suppressing sedimentation in a bottled dairy-containing vegetable drink in Test Example 8. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The present invention relates to a bottled milk-containing beverage.

[0018] [Packaged dairy beverages] The bottled dairy beverage of the present invention contains, as component (A), a tea extract and / or a vegetable-containing component, and, as component (B), an inorganic acid salt and / or an organic acid.

[0019] [Component (A)] (tea extract) In this specification, the tea extract may be one extracted from tea raw materials produced using leaves, stems, etc. of the tea plant (Camellia sinensis) as the main raw material, and is not limited in terms of the amount of extraction or the extraction method, and may be prepared by a known method.

[0020] Here, the tea raw material refers to tea leaves and the like to be extracted, and is preferably a dried product. The tea raw material is not particularly limited in terms of moisture content as long as it is a general dried product, but for example, it is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 12% by mass or less, particularly preferably 10% by mass or less, and most preferably 8% by mass or less.

[0021] The tea raw material may be any of non-fermented tea, semi-fermented tea, fermented tea, post-fermented tea, etc., and examples thereof include black tea, green tea, matcha, roasted green tea, jasmine tea, gyokuro, sencha, bancha, oolong tea, black tea, etc. The tea raw material may be used in combination of two or more of these.

[0022] The tea raw material may be crude tea, or may be tea raw material that has been cut, crushed, pulverized, pulverized or the like.

[0023] In addition to the main raw material, leaves, stems, etc. of tea plant (Camellia sinensis), the tea raw material may contain other raw materials. Examples of other raw materials include barley, wheat, rye, pearl barley, oats, rice, corn, sorghum, foxtail millet, barnyard millet, millet, sesame, safflower, angelica tree, dried citrus fruit peel, guava, aloe, gymnema, Eucommia ulmoides, Houttuynia cordata, chicory, evening primrose, loquat, amaranth, quinoa, eastern millet, mozuku, licorice, lotus, perilla, pine, plantain, rosemary, mulberry, Cassia japonica, soybean, kelp, Ganoderma lucidum, Kumazasa, persimmon, strawberry, raspberry, blueberry, coffee, etc. By blending these other raw materials alone or in combination, it is possible to obtain tea extracts for preparing various mixed teas. In addition, these other raw materials may be obtained as extracts separately from the extract of the main raw material, and then the respective extracts may be mixed to prepare beverages.

[0024] The tea extract can be obtained by adding an aqueous solvent to the above-mentioned tea raw material and extracting tea-derived components. The extraction method is not particularly limited as long as it is possible to extract tea-derived components from tea raw materials using an aqueous solvent.

[0025] The aqueous solvent is preferably water (e.g., hard water, soft water, ion-exchanged water, and natural water), and may be a solvent containing inorganic salts, ethanol, etc. The ratio of the aqueous solvent to the tea raw material is not particularly limited, but for example, when the aqueous solvent is water, its amount is 1 to 100 times the amount (mass) of the tea raw material.

[0026] The extraction temperature is not particularly limited as long as the tea-derived components can be extracted at the temperature, and may be hot extraction, room temperature extraction, or low temperature extraction. The extraction temperature is, for example, preferably 4 to 110° C., more preferably 20 to 105° C., even more preferably 50 to 100° C., and most preferably 60 to 90° C. The extraction time is, for example, preferably 1 minute to 12 hours, more preferably 2 minutes to 6 hours, and even more preferably 5 minutes to 3 hours.

[0027] The extraction may be performed under normal pressure or under pressurized conditions. After the extraction, solid-liquid separation may be performed, and the tea extract may be recovered from the mixture containing the tea raw material by filtration using a nonwoven fabric or a metal filter, centrifugation, or the like. A commercially available tea extract may be used, or a concentrated extract obtained by performing a concentration step after extraction may be used.

[0028] The tea extract may be an extract directly extracted from tea raw materials, or it may be a tea extract obtained by concentrating the extract in a conventional manner to obtain a concentrated extract (concentrated tea extract), or a dried tea powder obtained by spray drying or the like and redissolving it in an aqueous solvent. For extraction, any method used in normal beverage production, such as the addition of ascorbic acid, may be used. In addition, the concentrated tea extract or tea powder may be one commercially available as a food ingredient.

[0029] The tea extract obtained as described above is not particularly limited, but from the viewpoint of having a high content of oxalic acid, which causes precipitation, and in which the effects of the present invention are significantly exhibited, at least one selected from the group consisting of black tea extract, green tea extract, matcha extract, roasted green tea extract, jasmine tea extract, brown rice tea extract, and pu-erh tea extract is preferable, at least one selected from the group consisting of black tea extract, green tea extract, and matcha extract is more preferable, and black tea extract is even more preferable.

[0030] In this specification, black tea extract means an extract obtained by subjecting black tea leaves to an extraction process. The black tea extract used in the present invention includes the extract itself from black tea leaves and processed products thereof (e.g., concentrated liquid extract, powder extract, etc.), and is not particularly limited as long as it is a black tea extraction raw material that has been conventionally used in the manufacture of black tea beverages. The black tea extract can be appropriately selected according to the overall flavor design of the tea beverage of the present invention.

[0031] Here, black tea leaves refer to the buds, leaves or stems of the tea plant that have been withered, rolled, fermented and then dried.

[0032] The black tea leaves are not particularly limited in terms of the season in which they are harvested, the shape of the tea leaves, the place of origin, the variety or type, and the grade, and may be dried tea leaves that are generally available commercially for drinking. The types of tea leaves are preferably Sri Lankan tea leaves (e.g., Uva, Dimbula, Kandy, Ratnapura, Gyal, Ruhuna), Indian tea leaves (e.g., Assam, Darjeeling, Nilgiri), Kenya, Keemun, and Java, and more preferably Darjeeling and Dimbula. These may be used alone or in combination of two or more types.

[0033] The bottled milk-containing beverage may contain particles derived from tea. Such particles are derived from tea and are fine particles of about 0.1 to 300 μm. They may be particles that flow out from tea raw materials when preparing a tea extract, or ground tea raw materials may be added separately. The content of the particles derived from tea is appropriately set depending on the product form of the beverage and is not particularly limited.

[0034] The Brix value of the tea extract in the bottled dairy-containing beverage is not particularly limited, but from the viewpoint of achieving the effects of the present invention, it is preferably 0.1 to 2, more preferably 0.12 to 1.9, and even more preferably 0.15 to 1.8.

[0035] The pH of the tea extract in the packaged dairy-containing beverage is not particularly limited, but from the viewpoint of achieving the effects of the present invention, it is preferably 3.5 to 6, more preferably 3.8 to 5.5, and even more preferably 4 to 5.

[0036] The content of tea extract in a packaged beverage containing milk ingredients is set appropriately depending on the type of tea extract and the types and contents of other ingredients, and is not limited, but for example, is preferably 0.001 to 5 mass%, more preferably 0.005 to 4 mass%, even more preferably 0.01 to 3 mass%, particularly preferably 0.05 to 2 mass%, and most preferably 0.1 to 1 mass%, in terms of solid content, relative to the total amount of the tea beverage.

[0037] (Vegetable-containing ingredients) In the present specification, the vegetable-containing component refers to a component containing a vegetable-derived raw material such as vegetable juice. Examples of the vegetable-containing component include, but are not limited to, vegetable juice, mixed vegetable and fruit juice, and the like.

[0038] The vegetable juice is not limited as long as it is obtained by a known method, and examples thereof include components obtained by squeezing vegetables. Moreover, the mixed vegetable and fruit juice refers to a mixture of the above-mentioned vegetable juice and fruit juice. For example, if vegetable juice and fruit juice coexist in a beverage form, this indicates that the mixed vegetable and fruit juice is used as a raw material.

[0039] The vegetables that are the raw material for the vegetable juice are not limited as long as they are used in vegetable juices and the like, and examples thereof include spinach, bamboo shoots, sweet potatoes, lettuce, broccoli, cauliflower, eggplants, peanuts, radishes, komatsuna, bok choy, angelica tree, young barley leaves, chrysanthemum, Chinese cabbage, mustard greens, salad greens, carrots, onions, turnip radishes, cabbage, Brussels sprouts, Brussels sprout leaves, celery, and peanuts. Examples of vegetables that can be used include asparagus, sweet potato, potato, tomato, molokheiya, paprika, watercress, parsley, celery, mitsuba, radish, kale, shiso, kidney beans, pumpkin, burdock, green onion, ginger, garlic, Chinese chive, mustard greens, corn, snow peas, green peas, kidney beans, okra, turnip, cucumber, kohlrabi, melon, zucchini, loofah, bean sprouts, various sprouts, etc. As the raw material for the vegetable juice, one or more of the above vegetables may be used. From the viewpoint that the raw vegetable contains oxalic acid, it is preferable that the raw vegetable contains at least one selected from the group consisting of, but not limited to, spinach, bamboo shoots, sweet potato, lettuce, broccoli, cauliflower, eggplant, peanuts, radish, komatsuna, bok choy, angelica tree, young barley leaves, chrysanthemum, Chinese cabbage, mustard greens, and salad greens.

[0040] In the present invention, the beverage may contain fruit juice. In this specification, the fruit juice refers to a juice obtained by squeezing fruit.

[0041] The fruits that are the raw material of the fruit juice are not limited as long as they are used in vegetable juice, fruit juice beverages, fruit juices, etc., but examples thereof include citrus fruits (orange, mandarin orange, navel orange, ponkan, lemon, grapefruit, lime, hassaku, iyokan, yuzu, camu camu, shiikuwasha, kabosu, mandarin, tangerine, temple orange, tangelo, calamansi, etc.), strawberry, raspberry, blueberry, blackberry, blackcurrant, cherry, apple, grape, pomegranate, kiwi, muscat, peach, pineapple, guava, banana, passion fruit, mango, acerola, prune, papaya, passion fruit, plum, pear, apricot, lychee, melon, watermelon, European pear, persimmon, loquat, fig, plum, etc. One or more of the above fruits may be used as the raw material of the fruit juice. From the viewpoint that the raw material fruit contains oxalic acid, it is preferable that the raw material contains at least one fruit selected from the group consisting of banana, kiwi, pineapple, and grape, although the raw material fruit is not limited thereto.

[0042] Although not limited thereto, vegetable juice or fruit juice can be obtained by, for example, squeezing and extracting juice from raw vegetables or fruits that have been pretreated, if necessary, by washing, sterilizing, peeling, removing skins and seeds, planking, crushing, straining, etc., using a hydraulic press, roller press, in-line juicer, etc.; crushing and extracting juice using a pulper-finisher, etc.; and crushing using a crusher or the like and then extracting juice using an extractor, etc.

[0043] Furthermore, the fruit that has been squeezed (juiced) according to these methods may be treated with an enzyme such as pectinase or cellulase, put into a juicer, or sterilized, if desired.

[0044] The vegetable juice or fruit juice may be concentrated, and examples of the concentration method include ordinary concentration by heating, reduced pressure concentration, low temperature concentration, vacuum concentration, freeze concentration, and reverse osmosis concentration.

[0045] The state of the vegetable juice or fruit juice is not particularly limited, and examples thereof include liquid, gel, paste (quasi-solid), semi-solid, solid, etc. The vegetable juice or fruit juice may further contain other ingredients (for example, small amounts of salt, spices, food additives, etc.) as necessary.

[0046] As the vegetable juice or fruit juice, commercially available products can be used, such as straight vegetable juice, mixed vegetable juice, straight juice, straight fruit juice, concentrated reconstituted fruit juice, paste, puree, and concentrated puree.

[0047] The Brix value of the vegetable-containing ingredient in the bottled dairy-based beverage is not particularly limited, but from the viewpoint of achieving the effects of the present invention, it is preferably 3 to 60, more preferably 5 to 30, and even more preferably 8 to 15.

[0048] The pH of the vegetable-containing ingredient in the bottled dairy-based beverage is not particularly limited, but is preferably 2-6, more preferably 2.5-5.5, and even more preferably 3-5, from the viewpoint of achieving the effects of the present invention.

[0049] The content of vegetable-containing ingredients in a packaged dairy-based beverage is set appropriately depending on the type of vegetable and the types and contents of other ingredients, and is not limited, but is, for example, preferably 1 to 80 mass%, more preferably 5 to 75 mass%, even more preferably 10 to 70 mass%, particularly preferably 15 to 65 mass%, and most preferably 20 to 60 mass% relative to the total amount of the beverage.

[0050] [(B) Inorganic acid salt and / or organic acid] The inorganic acid salt contained in the bottled milk-containing beverage is not particularly limited as long as it is applicable to food and drink and can suppress precipitation caused by oxalic acid. Examples of inorganic acid salts include alkali metal salts (sodium salt, potassium salt) or alkaline earth metal salts (magnesium salt, calcium salt) of phosphoric acid, metaphosphoric acid, pyrophosphoric acid, polyphosphoric acid, nitric acid, or sulfate. These may be used alone or in combination of two or more.

[0051] Among these, from the viewpoint of significantly achieving the effects of the present invention, the inorganic acid salt is preferably a phosphate and / or a condensed phosphate (polymerized phosphate), more preferably at least one selected from the group consisting of a phosphate, a pyrophosphate, a polyphosphate, and a metaphosphate, even more preferably at least one selected from the group consisting of disodium hydrogen phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, and sodium tripolyphosphate, and still more preferably tetrasodium pyrophosphate and / or sodium tripolyphosphate.

[0052] The organic acid contained in the packaged milk-containing beverage is not particularly limited as long as it is applicable to food and beverages and can suppress precipitation caused by oxalic acid. Examples of organic acids include phytic acid, malic acid, tartaric acid, citric acid, gluconic acid, glucono delta-lactone, succinic acid, fumaric acid, acetic acid, lactic acid, adipic acid, ascorbic acid, and erythorbic acid. These may be used alone or in combination of two or more.

[0053] Among these, from the viewpoint of significantly exhibiting the effects of the present invention, the organic acid is preferably phytic acid.

[0054] From the viewpoint of significantly achieving the effects of the present invention, the content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3 mass% based on the total amount of the packaged dairy-containing beverage, preferably 0.02 to 0.3 mass%, more preferably 0.03 to 0.3 mass%, even more preferably 0.04 to 0.3 mass%, and particularly preferably 0.05 to 0.3 mass%. In another embodiment, from the viewpoint of significantly achieving the effects of the present invention and from the viewpoint of the influence of the flavors of the inorganic acid salt and the organic acid themselves on the beverage, the content of the inorganic acid salt and / or the organic acid is preferably 0.02 to 0.2 mass%, more preferably 0.03 to 0.2 mass%, even more preferably 0.04 to 0.15 mass%, and particularly preferably 0.05 to 0.15 mass% based on the total amount of the packaged dairy-containing beverage.

[0055] It has been newly discovered that the precipitation in packaged dairy beverages may be caused by calcium oxalate, which is formed by the combination of oxalic acid derived from tea, vegetables, and fruits with calcium derived from milk. In the present invention, such precipitation can be suppressed by allowing an appropriate amount of an inorganic acid salt and / or an organic acid to coexist. Therefore, the packaged dairy beverage of the present invention is suppressed in the formation (precipitation due to) of calcium oxalate.

[0056] From the viewpoint of achieving a remarkable effect of the present invention, the content of oxalic acid in the bottled dairy beverage is, for example, preferably 0.00075 to 0.015 mass%, more preferably 0.001 to 0.01 mass%, and even more preferably 0.002 to 0.009 mass%.

[0057] The oxalic acid content in a bottled dairy beverage can be measured by a known method, and the measurement method is not limited thereto. As an example, it is measured by the colorimetric method described in the Examples below.

[0058] The content ratio of inorganic acid salts and / or organic acids to oxalic acid in a packaged dairy beverage is not particularly limited, but is, for example, preferably 0.5 to 400 parts by mass, more preferably 0.8 to 200 parts by mass, and even more preferably 1 to 100 parts by mass, per 1 part by mass of oxalic acid.

[0059] [Milk ingredients] The milk components contained in the container-packed milk-containing beverage are not particularly limited as long as they can be used for food and beverages. For example, raw milk or its processed products (e.g., thickened milk, low-fat milk, skim milk, concentrated milk, skim concentrated milk, whole milk powder, prepared milk powder, skim milk powder, condensed milk, fermented milk, cream, cheese, butter, whey powder, buttermilk powder, etc.) can be mentioned. These may be used alone or in combination of two or more. Among these, from the viewpoint of the remarkable occurrence of the problem of the present invention, raw milk or its processed products are preferably used, processed products of raw milk are more preferably used, and at least one selected from the group consisting of cow's milk, low-fat milk, and concentrated milk is further preferably used.

[0060] The content of the milk component is not particularly limited and is appropriately set depending on the type and content of the tea raw material and vegetable components, the type and content of other components, etc. The content of the milk component is, for example, preferably 0.4 to 10 mass%, more preferably 0.5 to 9.5 mass%, and even more preferably 0.6 to 9 mass%, calculated as non-fat milk solids.

[0061] The calcium content in a bottled dairy beverage is not particularly limited as long as it is an amount that causes the formation (precipitation) of calcium oxalate, but for example, it is preferably 0.0005 to 0.5 mass%, more preferably 0.001 to 0.3 mass%, and even more preferably 0.005 to 0.1 mass%.

[0062] The content ratio of inorganic acid salts and / or organic acids to calcium in a packaged dairy beverage is not particularly limited, but is, for example, preferably 0.5 to 400 parts by mass, more preferably 0.8 to 200 parts by mass, and even more preferably 1 to 100 parts by mass, per 1 part by mass of calcium.

[0063] [emulsifier] It is preferable that the container-packed milk-containing beverage further contains an emulsifier. The emulsifier is not particularly limited as long as it can be used in food and beverages, and examples thereof include glycerin fatty acid esters (e.g., monoglycerin fatty acid esters, diglycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, yucca extract, saponin, lecithin, polysorbate, sodium caseinate, gum arabic, gum ghatti, octenyl succinylated starch, etc. These may be used alone or in combination of two or more.

[0064] Among these emulsifiers, from the viewpoint of significantly exhibiting the effects of the present invention, at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters is preferred.

[0065] The content of the emulsifier is not particularly limited and is appropriately set depending on the type and content of the tea raw material, the milk component, the type and content of other components, etc. The content of the emulsifier is, for example, preferably 0.005 to 0.3 mass%, more preferably 0.01 to 0.15 mass%, and further preferably 0.03 to 0.1 mass%.

[0066] [Other ingredients] In addition to the above, various ingredients used in packaged dairy-containing beverages include, for example, sweeteners, flavorings, coloring agents, pH adjusters, edible metal salts, excipients, amino acids, vitamins, minerals, antioxidants, preservatives, antibacterial agents, bacteriostatic agents, plant extracts, and fruit juice.

[0067] The type of sweetener is not particularly limited, but examples include sugars (monosaccharides, disaccharides, trisaccharides, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (aspartame, acesulfame potassium, sucralose, stevia extract, neotame, thaumatin, etc.).

[0068] The pH of the packaged dairy beverage is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 6 to 8, more preferably 6 to 7, even more preferably 6.1 to 6.9, and particularly preferably 6.5 to 6.8.

[0069] The type of pH adjuster is not particularly limited as long as the effects of the present invention are achieved. For example, the pH can be appropriately adjusted by using one or more known pH adjusters.

[0070] [container] The container used for the above-mentioned milk-containing tea beverage is not particularly limited, and may be a molded container mainly made of polyethylene terephthalate (so-called PET bottle), a glass bottle, a paper container, a can container (aluminum can, steel can, etc.), etc. From the viewpoint of making it easy to visually check the effect of suppressing precipitation, a transparent or semi-transparent container is preferable, a PET bottle and / or a glass bottle is more preferable, and a PET bottle is even more preferable.

[0071] The volume of the container is not particularly limited, but from the viewpoint of the large content and the significant effect on the appearance due to the remarkable effect of the present invention, it is preferable that the volume be 500 to 2000 mL.

[0072] [Preparation for use in packaged dairy beverages] The present invention also relates to a preparation for use in a packaged dairy beverage, which contains an inorganic acid salt and / or an organic acid, and an emulsifier.

[0073] By using a formulation containing an inorganic acid salt and / or an organic acid and an emulsifier, as described above in the section [Packaged beverage containing dairy ingredients], in a bottled beverage containing dairy ingredients, it is possible to prevent calcium oxalate, which is formed by the combination of oxalic acid derived from tea, vegetables, or fruit with calcium derived from milk, from adhering to the container, and to provide a beverage with excellent appearance.

[0074] The types and contents of inorganic acid salts and / or organic acids, emulsifiers, and other ingredients shall conform to those described in the above item "Packaged dairy beverages."

[0075] [Method for inhibiting calcium oxalate formation in bottled beverages containing dairy ingredients] The present invention also provides a method for producing a dairy beverage comprising the steps of: (A) adding a tea extract and / or a vegetable-containing component; and (B) adding an inorganic acid salt and / or an organic acid to the dairy beverage; The content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3% by mass. The present invention relates to a method for inhibiting the formation of calcium oxalate in a bottled beverage containing a dairy component.

[0076] The tea extract, vegetable components, inorganic acid salts and / or organic acids, other components and their contents, etc. shall conform to those described in the above item "Packaged dairy beverages."

[0077] In this method, the methods and conditions for the mixing step of each component, the homogenization step, the heat sterilization step, etc. can be appropriately selected from known methods and are not particularly limited.

[0078] The method and conditions for the homogenization step include, for example, treatment with a high-pressure homogenizer at 4 to 30 MPa·s.

[0079] Methods and conditions for the heat sterilization step include, for example, retort sterilization at 110 to 130° C. for 2 to 60 minutes, and UHT sterilization, low-temperature sterilization, HTST sterilization, etc. at 120 to 150° C. for 2 to 60 seconds. The heat sterilization step may be performed before or after filling into a container.

[0080] [Production method of packaged dairy beverage with suppressed calcium oxalate production] The present invention also provides a method for producing a dairy beverage comprising the steps of: (A) adding a tea extract and / or a vegetable-containing component; and (B) adding an inorganic acid salt and / or an organic acid to the dairy beverage; The content of the inorganic acid salt and / or the organic acid is 0.01 to 0.3% by mass. The present invention relates to a method for producing a packaged dairy beverage in which the production of calcium oxalate is suppressed.

[0081] The tea extract, vegetable components, inorganic acid salts and / or organic acids, other components and their contents, etc. shall conform to those described in the above item "Packaged dairy beverages."

[0082] The various steps in the manufacturing method of the packaged dairy beverage shall be as described above in the section entitled "Method for inhibiting the formation of calcium oxalate in packaged dairy beverages." EXAMPLES

[0083] The present invention will be described below with reference to examples, but the scope of the present invention is not limited to these examples.

[0084] [Test Example 1. Sediment suppression test 1 for packaged milk-containing tea beverages] A packaged milk-containing tea beverage was prepared in a conventional manner according to the recipe in Table 1. Specifically, the process is as follows.

[0085] [Table 1]

[0086] (Preparation of black tea extract) The black tea leaves (TM-2) were poured into approximately 30 times the amount of boiling water (95°C), soaked for 5 minutes, filtered through filter paper, and cooled to below 20°C to obtain the black tea extract. The black tea extract had a Brix value of 1.6 and a pH of 4.81.

[0087] (Preparation of emulsifier solution) An emulsifier solution was prepared by dissolving 1 part by mass of sucrose fatty acid ester and 1 part by mass of glycerin fatty acid ester in 20 parts by mass of ion-exchanged water at 80° C. with stirring for 10 minutes and then cooling.

[0088] (Preparation of packaged milk-containing tea beverage) 1) Black tea extract, sugar, emulsifier solution, milk, salts (listed in Table 2), sodium L-ascorbate, and sodium bicarbonate were mixed. 2) After adjusting the total volume of the above 1) with ion-exchanged water, it was heated to 75°C and homogenized using a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 3) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0089] (Test Method) The milk-containing tea beverages packed in PET bottles were placed upright and incubated at 37°C for two weeks, after which the formation of precipitates was visually determined.

[0090] (Evaluation method) "-" indicates no precipitate, The order of least sediment is - < -↑ < ± < + < ++ < +++ The order of most sediment is: The evaluation was done on a 6-point scale, and the results are shown in Table 2 and Figure 1.

[0091] [Table 2]

[0092] As shown in Table 2 and Figure 1, in Comparative Example 1-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, significant precipitate formation was observed, with a large amount of adhesion to the container. On the other hand, in each of the Examples in which an inorganic acid salt was added to the black tea extract, precipitate formation was inhibited, and adhesion to the container was reduced.

[0093] [Test Example 2. Sedimentation Suppression Test 2 for Packaged Milk-Containing Tea Beverages] The precipitation inhibition test was carried out in the same manner as in Test Example 1, except that the formation of precipitates was judged after 2 weeks at 60°C, and the amounts of salts added were as shown in Table 3. The results are shown in Table 3 and Figure 2.

[0094] [Table 3]

[0095] As shown in Table 3 and Figure 2, in Comparative Example 2-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, significant precipitate formation was observed, with a large amount of adhesion to the container. On the other hand, in each of the Examples in which an inorganic acid salt was added to the black tea extract, precipitate formation was inhibited, and adhesion to the container was reduced.

[0096] [Test Example 3. Sedimentation prevention test for packaged milk-containing tea beverages 3] A precipitation inhibition test was carried out in the same manner as in Test Example 1, except that phytic acid was used as an organic acid instead of salts, and the formation of precipitates was evaluated after 4 weeks at 37° C., as shown in Figure 3. The results are shown in Table 4 and Figure 3.

[0097] [Table 4]

[0098] As shown in Table 4 and Figure 3, in Comparative Example 3-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, significant precipitation was observed, with a large amount of adhesion to the container. On the other hand, in each of the Examples in which an organic acid was added to the black tea extract, precipitation was inhibited, and adhesion to the container was reduced. [Test Example 4. Sedimentation prevention test for packaged milk-containing tea beverages 4] A packaged milk-containing tea beverage was prepared in a conventional manner according to the recipe in Table 5. Specifically, the process is as follows.

[0099] [Table 5]

[0100] (Preparation of black tea extract) The black tea leaves (TM-2) were poured into approximately 30 times the amount of boiling water (95°C), soaked for 5 minutes, filtered through filter paper, and cooled to below 20°C to obtain the black tea extract. The black tea extract had a Brix value of 1.6 and a pH of 4.79.

[0101] (Preparation of emulsifier solution) An emulsifier solution was prepared by dissolving 1 part by mass of sucrose fatty acid ester and 1 part by mass of glycerin fatty acid ester in 20 parts by mass of ion-exchanged water at 80° C. with stirring for 10 minutes and then cooling.

[0102] (Preparation of packaged milk-containing tea beverage) 1) Black tea extract, sugar, emulsifier solution, milk, salts (see Figure 4), and sodium L-ascorbate were mixed. 2) After adjusting the total amount of 1) above with ion-exchanged water, it was heated to 75°C and homogenized using a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 3) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0103] The test method was the same as the test method and evaluation method of Test Example 1, except that the formation of precipitates was judged after 2 weeks at 60° C. The results are shown in Table 6 and FIG.

[0104] [Table 6]

[0105] As shown in Table 6 and Figure 4, in Comparative Example 4-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, and in Comparative Examples 4-2 and 4-3, in which the content of inorganic acid salt was less than 0.01% by mass, significant precipitate formation and large amounts of adhesion to the container were observed. On the other hand, in each Example in which the content of inorganic acid salt in the black tea extract was 0.01% by mass or more, precipitate formation was inhibited and adhesion to the container was reduced.

[0106] [Test Example 5. Sedimentation Suppression Test for Packaged Milk-Containing Tea Beverages 5] According to the recipe in Table 7, a packaged milk-containing tea beverage was prepared by a conventional method. Specifically, the procedure is as follows.

[0107] [Table 7]

[0108] The preparation of the black tea extract and the preparation of the emulsifier solution were the same as in Test Example 4.

[0109] (Preparation of packaged milk-containing tea beverage) 1) Black tea extract, sugar, high fructose glucose syrup, emulsifier solution, skim milk powder, whole milk powder, and tetrasodium pyrophosphate were mixed. 2) After adjusting the total amount of 1) above with ion-exchanged water, it was heated to 75°C and homogenized using a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 3) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0110] The test method was the same as the test method and evaluation method of Test Example 1, except that the formation of precipitates was judged after 2 weeks at 60° C. The results are shown in Table 8 and FIG.

[0111] [Table 8]

[0112] As shown in Table 8 and Figure 5, in Comparative Example 5-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, significant precipitate formation was observed, with a large amount of adhesion to the container. On the other hand, in each Example in which the content of inorganic acid salt in the black tea extract was 0.01 mass% or more, precipitate formation was inhibited, and adhesion to the container was reduced. The effects of the present invention were similarly observed even when the formulation of the packaged milk-containing tea beverage was changed from that of Test Example 1 or Test Example 4. [Test Example 6. Sedimentation Suppression Test for Packaged Milk-Containing Tea Beverages 6] According to the recipe in Table 9, a packaged milk-containing tea beverage was prepared by a conventional method. Specifically, the recipe is as follows.

[0113] [Table 9]

[0114] The preparation of the black tea extract and the preparation of the emulsifier solution were the same as in Test Example 4.

[0115] (Preparation of packaged milk-containing tea beverage) 1) Black tea extract, emulsifier solution, milk, whole milk powder, skim milk powder, trisodium citrate, sodium L-ascorbate, tetrasodium pyrophosphate, and sodium bicarbonate were mixed. 2) After adjusting the total volume of the above 1) with ion-exchanged water, it was heated to 75°C and homogenized using a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 3) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0116] The test method was the same as the test method and evaluation method of Test Example 1, except that the formation of precipitates was judged after 2 weeks at 60° C. The results are shown in Table 10 and FIG.

[0117] [Table 10]

[0118] As shown in Table 10 and Figure 6, in Comparative Example 6-1 (blank), in which no inorganic acid salt and / or organic acid was added to the black tea extract, significant precipitate formation was observed, with a large amount of adhesion to the container. On the other hand, in each Example in which the content of inorganic acid salt in the black tea extract was 0.01 mass% or more, precipitate formation was inhibited, and adhesion to the container was reduced. The effects of the present invention were similarly observed even when the formulation of the packaged milk-containing tea beverage was changed from Test Examples 1, 4, and 5. [Test Example 7-1. Sediment suppression test for packaged milk-containing tea beverages 7-1] According to the recipe in Table 11, a packaged milk-containing tea beverage was prepared by a conventional method. Specifically, the procedure is as follows.

[0119] [Table 11]

[0120] (Preparation of black tea extract) The black tea leaves (TM-2) were poured into approximately 30 times the amount of boiling water (95°C), soaked for 5 minutes, filtered through filter paper, and cooled to below 20°C to obtain the black tea extract. The black tea extract had a Brix value of 1.7 and a pH of 4.79.

[0121] (Preparation of emulsifier solution) An emulsifier solution was prepared by dissolving 1 part by mass of sucrose fatty acid ester and 1 part by mass of glycerin fatty acid ester in 20 parts by mass of ion-exchanged water at 80° C. with stirring for 10 minutes and then cooling.

[0122] (Preparation of packaged milk-containing tea beverage) 1) Black tea extract, sugar, emulsifier solution, milk, tetrasodium pyrophosphate, and baking soda were mixed. 2) After adjusting the total amount of 1) above with ion-exchanged water, it was heated to 75°C and homogenized using a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 3) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0123] (Amount of oxalic acid in black tea extract contained in beverage) The amount of oxalic acid in the beverage was calculated from the amount of oxalic acid contained in the black tea extract used. The oxalic acid content of the black tea extract was measured by colorimetry using "E-kit Oxalic Acid" (JK International Co., Ltd.). The amount of oxalic acid contained in the beverage is also shown in Table 12.

[0124] (Calcium content in beverages) Based on the Standard Tables of Food Composition in Japan 2015 Edition (7th revision), the amount of calcium contained in each beverage was calculated assuming that the amount of calcium contained in 100g of milk is 110mg. The amount of calcium contained in each beverage is shown in Table 12.

[0125] [Table 12]

[0126] The test method for the precipitation inhibition test was the same as the test method and evaluation method of Test Example 1, except that the formation of precipitates was evaluated after 4 weeks at 37° C. The results are shown in Table 13 and FIG.

[0127] [Table 13]

[0128] As shown in Table 13 and FIG. 7, in Comparative Example 7-1 to Comparative Example 7-6 (blanks) in which no inorganic acid salt and / or organic acid was added to the black tea extract, the formation of precipitates was significant, and a large amount of adhesion to the container was observed. On the other hand, in each Example in which the content of inorganic acid salts in the black tea extract was 0.01% by mass or more, the formation of precipitates was suppressed, and adhesion to the container was reduced. When Examples 7-1 to 7-9 (oxalic acid amount 0.0044% by mass) were compared with Examples 7-10 to 7-18 (oxalic acid amount 0.0088% by mass), the amount of inorganic acid salt required to be added changed in proportion to the amount of oxalic acid in the bottled milk-containing tea beverage, and it was newly discovered that the effect of the present invention is influenced by the amount of oxalic acid in the black tea beverage. It was suggested that in the bottled milk-containing tea beverage, oxalic acid reacts with calcium in the milk component to form a precipitate as calcium oxalate.

[0129] [Test Example 7-2. Sediment suppression test for packaged milk-containing tea beverages 7-2] The precipitation inhibition test was carried out in the same manner as in Test Example 7-1, except that the formation of precipitates was judged after 4 weeks at 60° C. The results are shown in Table 14 and FIG.

[0130] [Table 14]

[0131] As shown in Table 14 and FIG. 8, in Comparative Example 7-1 to Comparative Example 7-6 (blanks) in which no inorganic acid salt and / or organic acid was added to the black tea extract, the formation of precipitates was significant, and a large amount of adhesion to the container was observed. On the other hand, in each Example in which the content of inorganic acid salts in the black tea extract was 0.01% by mass or more, the formation of precipitates was suppressed, and adhesion to the container was reduced. Although this tendency was the same as the result of Test Example 7, when Examples 7-1 to 7-9 (oxalic acid amount 0.0044% by mass) were compared with Examples 7-10 to 7-18 (oxalic acid amount 0.0088% by mass), the amount of inorganic acid salt and / or organic acid required to be added changed in proportion to the amount of oxalic acid in the bottled milk-containing tea beverage, and it was recognized that the effect of the present invention was influenced by the amount of oxalic acid in the tea beverage. It was suggested that in the bottled milk-containing tea beverage, oxalic acid reacts with calcium in the milk component to form a precipitate as calcium oxalate.

[0132] [Test Example 8. Sediment suppression test for packaged dairy vegetable beverages 8] A packaged vegetable drink containing dairy ingredients was prepared in a conventional manner according to the recipe in Table 15. Specifically, the procedure is as follows: Commercially available vegetable juice was used as the vegetable-containing ingredient.

[0133] [Table 15]

[0134] (Preparation of packaged vegetable beverage containing dairy ingredients) 1) The emulsifier, tetrasodium pyrophosphate, was dissolved by stirring at 80°C for 10 minutes. 2) The vegetable juice, which had been filtered through filter paper to remove insoluble solids, was added to the above 1), along with milk and baking soda. After filtration, the vegetable juice had a Brix value of 8.6 and a pH of 4.1. 3) After adjusting the total volume of the above 2) with ion-exchanged water, it was heated to 75°C and homogenized with a homogenizer (14.7 MPa in the first stage, 4.9 MPa in the second stage). 4) The mixture was sterilized at 140°C for 60 seconds in a UHT plate sterilizer and then aseptically filled into PET bottles.

[0135] The precipitation inhibition test was carried out in the same manner as the test method and evaluation method of Test Example 1, except that the formation of precipitates was judged after 4 weeks at 37° C. The results are shown in Table 16 and FIG.

[0136] [Table 16]

[0137] As shown in Table 16 and Figure 9, in Comparative Example 8-1 (blank) in which no inorganic acid salt was added to the vegetable-containing components (vegetable juice), the formation of precipitates was significant, and a large amount of adhesion to the container was observed (boxed area in Figure 9). On the other hand, in each Example in which the content of inorganic acid salt relative to the vegetable-containing components was 0.01 mass% or more, the formation of precipitates was suppressed, and adhesion to the container was reduced.

Claims

[Claim 1] The method includes a step of adding, to a dairy beverage, (A) a tea extract and / or a vegetable-containing component (excluding carrot milk, which is prepared by adding 1 g of sodium diphosphate, 2 g of sodium citrate, 1 g of gellan gum, 415 g of milk, and 535 g of reduced carrot juice to 50 g of water, and adjusting the pH to 5.3 to 6.2 with lactic acid or sodium hydroxide), and (B) at least one inorganic acid salt selected from the group consisting of disodium hydrogen phosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, and sodium tripolyphosphate, The content of the inorganic acid salt is 0.01 to 0.3 mass%. A method for inhibiting the formation of calcium oxalate in a bottled beverage containing dairy ingredients.

Images