Milk-containing beverage

Abstract

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

Description

Technical Field

[0001] The present invention relates to a milk-containing beverage with reduced deterioration odor associated with heat and light.

Background Art

[0002] Milk-containing beverages containing milk components are highly preferred beverages consumed throughout the year, and many packaged milk-containing beverages that can be stored for a long time at room temperature are on the market. However, milk components are sensitive to oxidation by heat and light, and react to heat and light during production or storage, generating a deterioration odor (also called heating odor, oxidation odor, off-flavor), which may lead to a decrease in quality. Therefore, methods for reducing the deterioration odor of milk beverages using various components have been proposed. For example, milk beverages with reduced off-flavors associated with photooxidation by containing antioxidant components such as catechins and green tea extracts (Patent Documents 1 and 2), and a method for producing milk or dairy products in which the generation of heating odor is suppressed by containing α-glycosyl trehalose (Patent Document 3), etc. can be mentioned.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] In recent years, as containers for packaged beverages, transparent containers, especially formed containers mainly composed of polyethylene terephthalate (so-called PET bottles), have been widely used, and milk-containing beverages as the content liquid can be more exposed to light and oxygen. Therefore, the conventional methods for reducing deterioration odor do not necessarily provide a sufficient deterioration odor suppressing effect.

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

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the present inventors have found that the off-odor due to deterioration of a milk-containing beverage can be synergistically reduced by containing epigallocatechin and a magnesium salt, and have completed the present invention.

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

Effects of the Invention

[0008] According to the present invention, it is possible to provide a milk-containing beverage that can be stored for a long time, having effectively reduced off-odor due to deterioration and having a natural taste and aroma of milk. In particular, it is possible to provide a milk-containing beverage packed in a transparent container that is easily exposed to light (sunlight or ultraviolet rays) and has a good milk flavor.

Mode for Carrying Out the Invention

[0009] (Milk component) The beverage of the present invention is a milk-containing beverage containing a milk component (hereinafter also referred to as "the beverage of the present invention"). The milk component refers to a component added to impart a milk flavor and milkiness to the beverage. As the milk component used in the present invention, ordinary milk can be used without particular limitation. Examples include mammalian milk such as cow's milk, goat's milk, and sheep's milk, and plant milk such as soy milk and almond milk. These can be used alone or in combination of two or more. Among these, mammalian milk is classified into raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw ewe's milk, raw buffalo milk, adjusted milk, low-fat milk, fat-free milk, and processed milk according to the processing method according to, for example, "Ordinance on Component Standards of Milk and Dairy Products, etc. (December 27, 1951)". Regardless of the classification, any of them can be used. Also, in either mammalian milk or plant milk, the form is not particularly limited, and various forms such as whole milk, fermented milk, whey, cream, butter, butter oil, concentrated whey, condensed milk, skimmed condensed milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, adjusted milk powder, and soy powder can be used. Also, those reduced from milk powder or condensed milk can be used.

[0010] The milk-containing beverage of the present invention contains protein derived from the milk component. From the viewpoint of significantly enjoying the effects, the protein content in the beverage of the present invention is preferably 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, still more preferably 0.3 g / 100 ml or more, and even more preferably 0.4 g / 100 ml or more. The upper limit of the protein content is preferably 2.0 g / 100 ml or less, more preferably 1.8 g / 100 ml or less, and still more preferably 1.6 g / 100 ml or less. The protein content in the beverage can be measured by the analysis method described in the examples below.

[0011] (Epigallocatechin) The beverage of the present invention contains epigallocatechin, which is an antioxidant component. In the present invention, the effect of reducing the deterioration odor of the milk-containing beverage, which reaches a peak with epigallocatechin alone, is synergistically enhanced by blending specific inorganic salts, as will be described later. The content of epigallocatechin in the beverage of the present invention is 0.1 to 20.0 mg / 100 ml, preferably 0.5 to 10.0 mg / ml, more preferably 1.0 to 8.0 mg / ml.

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

[0013] (Inorganic salt) The present invention can reduce the deterioration odor, which is significantly perceived in milk-containing beverages, using epigallocatechin, and further synergistically reduce the deterioration odor by using specific inorganic salts. Here, the reduction of the deterioration odor as referred to in this specification includes either or both of the suppression of the generation of the deterioration odor and the masking of the generated deterioration odor. A milk-containing beverage with reduced deterioration odor means that the deterioration odor is reduced compared to a milk-containing beverage containing neither epigallocatechin nor inorganic salts.

[0014] The "inorganic salt" used in the present invention refers to a salt composed of an inorganic acid and an inorganic base. In the present invention, as the inorganic salt, it contains at least one kind of magnesium salt, and preferably further contains at least one kind of potassium salt. The inventors of the present invention have confirmed that calcium salts have no effect of the present invention, and when the calcium content in the beverage increases, precipitation and aggregation are likely to occur during storage. Therefore, the magnesium salt and potassium salt are not added in the form of a mixture of various inorganic salts containing salts of various metal elements, for example, various mineral elements containing unpurified natural-derived salts (for example, mineral (Mg)-containing yeast, aqua mineral, whey mineral, etc.), but it is important to add them in the form of magnesium salts and potassium salts as food additives as exemplified below.

[0015] Preferred specific examples of the magnesium salt in the present invention include, for example, magnesium chloride, magnesium sulfate, magnesium gluconate, magnesium acetate, magnesium citrate, magnesium malate, magnesium L-glutamate, etc. that can be used as food additives, but are not limited thereto. Among these, it is preferable that at least one kind of magnesium salt contains magnesium chloride.

[0016] The magnesium salt is added so that the magnesium content in the beverage of the present invention is 0.5 mg / 100 ml or more. Since the effect of reducing the deterioration odor of the present invention is exhibited according to the content of the magnesium salt, the magnesium salt is preferably added in an amount such that the magnesium content in the beverage is 0.6 mg / 100 ml or more, more preferably 0.7 mg / 100 ml or more, still more preferably 0.8 mg / 100 ml or more, particularly preferably 0.9 mg / 100 ml or more, and even more preferably 1.0 mg / 100 ml or more. When the magnesium content in the beverage exceeds 8.0 mg / 100 ml, the effect of reducing the deterioration odor of the present invention reaches its peak and the cost increases, which is not preferable. In addition, the addition of an excessive amount of magnesium salt may affect the flavor of the beverage. The pungent taste peculiar to magnesium is significantly reduced in the presence of a specific amount of potassium, and the influence on the beverage can be minimized. The magnesium salt is preferably added so that the ratio of the potassium content to the magnesium content ([potassium content / magnesium content]) in the beverage is 1.0 to 30.0. More preferably, it is in the range of 2.0 to 25.0, and still more preferably 3.0 to 20.0. The upper limit of the magnesium content in the beverage is 8.0 mg / 100 ml or less as described above, preferably 6.0 mg / 100 ml or less, more preferably 5.0 mg / 100 ml or less, still more preferably 4.0 mg / 100 ml or less, and particularly preferably 3.0 mg / 100 ml or less. The magnesium content in the beverage can be measured by inductively coupled plasma optical emission spectrometry (ICP emission spectrometry).

[0017] In the beverage, usually, in addition to those added as the above inorganic salts, mineral components derived from raw materials such as milk components also exist. In the present invention, an inorganic salt containing a magnesium salt may be added so that the magnesium content (including both magnesium derived from raw materials and magnesium added as a magnesium salt) in the finally obtained beverage falls within the above range. Usually, the amount of the magnesium salt added is 0.0005 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, more preferably 0.001 to 0.05% by mass, or 0.001 to 0.01% by mass based on the whole beverage.

[0018] In addition to the magnesium salt, the milk-containing beverage of the present invention preferably contains a potassium salt which is an inorganic salt. When the potassium salt is used in combination, it acts synergistically with the magnesium salt to further reduce the deterioration odor compared to the case of using the magnesium salt alone. Preferred specific examples of the potassium salt in the present invention include, for example, potassium chloride, potassium phosphate, potassium gluconate, potassium citrate, potassium malate, etc., but are not limited thereto. Among these, it is preferable to contain potassium chloride.

[0019] In the beverage, in addition to those usually added as the potassium salt of the inorganic salt, potassium derived from raw materials such as milk components also exists. When adding a potassium salt in the present invention, the potassium content in the finally obtained beverage (including both potassium derived from raw materials and potassium added as the potassium salt) is preferably added so as to be 1.0 to 30.0 with respect to the magnesium content (that is, [potassium content / magnesium content] is 1.0 to 30.0) as described above. The potassium content in the beverage can be measured by atomic absorption spectrometry. When adding a potassium salt to the beverage, the amount of the potassium salt added is usually 0.0005 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, more preferably 0.001 to 0.05% by mass, and still more preferably 0.002 to 0.03% by mass with respect to the whole beverage.

[0020] As an example of a suitable magnesium salt and potassium salt, magnesium chloride and potassium chloride can be exemplified. The milk-containing beverage tends to exhibit a peculiar slimy and poor-cut aroma after heat sterilization. However, when a chloride salt is added to the beverage, the sharpness of the aftertaste of the beverage is improved, the slimy and poor-cut aroma is reduced, and the effect of the present invention can be more clearly perceived.

[0021] In the present invention, as described above, by adding an inorganic salt containing a magnesium salt (preferably an inorganic salt further containing a potassium salt) and epigallocatechin to a beverage, a beverage containing a milk component and having a reduced off-odor can be obtained. As described above, magnesium and potassium can be introduced into the beverage from raw materials other than inorganic salts (for example, milk components), but in the present invention, it is important to add "inorganic salts" (such as magnesium salts that can be used as food additives) to the beverage.

[0022] From another perspective, the present invention can also be said to be a method for producing a milk-containing beverage with a reduced off-odor, which includes adding an inorganic salt containing a magnesium salt (preferably an inorganic salt further containing a potassium salt) to the beverage. The inorganic salt may be added at any stage as long as it is before the heat sterilization of the beverage. When adding the inorganic salt to the beverage, it is added so that the magnesium content (preferably further the potassium content) in the beverage is within the above-described range. Thereby, a milk-containing beverage with a reduced off-odor can be provided as compared with the case where no inorganic salt is added.

[0023] (Other components) In addition, to the beverage of the present invention, within a range not departing from the intended purpose of the present invention, in addition to the above components, components generally blended in beverages, for example, sweetening components, antioxidants, flavors, vitamins, emulsifiers, thickening stabilizers, etc. can be appropriately added.

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

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

[0026] Hereinafter, the details of the present invention will be specifically described with reference to experimental examples, but the present invention is not limited thereto. In addition, in this specification, unless otherwise specified, numerical ranges are described as including their endpoints.

[0027] <Component analysis> (1) Magnesium content It was measured by inductively coupled plasma optical emission spectrometry (ICP-OES) in accordance with the magnesium analysis method described in "Analysis Methods for Nutritional Components, etc. (Appendix to Food Labeling Standards (No. 139, Shokushokuhei, March 30, 2015))".

[0028] (2) Potassium content It was measured by hydrochloric acid extraction as the pretreatment method and atomic absorption spectrometry as the measurement method in accordance with the potassium analysis method described in "Analysis Methods for Nutritional Components, etc. (Appendix to Food Labeling Standards (No. 139, Shokushokuhei, March 30, 2015))". (3) Protein content It was analyzed by the Kjeldahl method described in "Analysis Methods for Nutritional Components, etc. (Appendix to Food Labeling Standards (No. 139, Shokushokuhei, March 30, 2015))" and determined by the following formula: Protein content (g / 100g) = (V - B) × F × 0.0014 × K × 100 ÷ S V: Titration volume of this test (ml) B: Titration volume of blank test (ml) F: Factor of 0.05 mol / L sulfuric acid standard solution K: Nitrogen - protein conversion factor S: Sampling amount of sample (g) 0.0014: Amount of nitrogen (g) per 1 ml of 0.05 mol / L sulfuric acid standard solution.

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

[0030] (4) Epigallocatechin content The green tea beverage used as the sample was filtered through a filter (pore size 0.45 μm) and subjected to HPLC analysis. The HPLC analysis conditions are as follows. · HPLC apparatus: TOSOH HPLC system LC8020 model II · Column: TSKgel ODS80T sQA (4.6 mm × 150 mm) · Column temperature: 40°C · Mobile phase A: Water: Acetonitrile: Trifluoroacetic acid (90:10:0.05) · Mobile phase B: water: acetonitrile: trifluoroacetic acid (20:80:0.05) · Detection: UV275nm · Injection volume: 20 μL · Flow rate: 1 ml / min. · Gradient program: Time (min) %A %B 0 100 0 5 92 8 11 90 10 21 90 10 22 0 100 29 0 100 30 100 0 · Standard substance: epigallocatechin (Krital high-purity reagent) Experimental Example 1 Effect of Epigallocatechin on Reducing Off-odor Milk, emulsifier, and sodium bicarbonate were mixed in the amounts shown in Table 1. Epigallocatechin (EGC) was added to this mixture at various concentrations, and water was added to make the total volume 1000 g, followed by homogenization to obtain a formulated liquid. After filling this into 190 g cans, heat sterilization was performed at 125°C for 20 minutes to produce a heat-sterilized milk-containing beverage (pH 6.7), which was then cooled to 20°C. In Experimental Example 1, "inorganic salts containing magnesium salts" were not formulated in any of the beverages.

[0031] For the obtained heat-sterilized milk-containing beverage, various component analyses were performed, and the intensity of the heat deterioration odor was sensory-evaluated by 10 professional panelists. Each panelist evaluated whether the heat deterioration odor was reduced compared to the control (No. 1-1), and the evaluation was classified into the following five levels according to the number of panelists who evaluated. The results are shown in Table 1. By formulating EGC, the heat deterioration odor was reduced.

[0032] · 5 points: All 10 panelists feel that the heat deterioration odor is weaker compared to the control · 4 points: More than half (7 - 9 panelists) of the panelists feel that the heat deterioration odor is weaker compared to the control · 3 points: Approximately half (5 - 6 panelists) of the panelists feel that the heat deterioration odor is weaker compared to the control · 2 points: Less than half (2 - 4 panelists) of the panelists feel that the heat deterioration odor is weaker compared to the control ·1 point: Only 0 to 1 person of the panel feels that the heating deterioration odor is weaker compared to the control.

[0033]

Table 1

[0034] Experimental Example 2 Effect of EGC and Magnesium Salt on Reducing Off-odor (1) A heat - sterilized milk - containing beverage (pH 6.7) was produced in the same manner as in Experimental Example 1, except that a magnesium salt in the amount shown in Table 2 was blended. For those without magnesium salt but with EGC (No. 2 - 2) and those with magnesium salt but without EGC (No. 2 - 3, 2 - 4), the effect of reducing the deterioration odor was not sufficient. However, for those with the combined use of EGC and magnesium salt (No. 2 - 5 to 2 - 8), the deterioration odor could be reduced to such an extent that the majority or all of the panelists could perceive it. Thus, it was found that EGC and magnesium salt have a synergistic effect. Although the deterioration odor was reduced, for Samples No. 2 - 7 and 2 - 8, since there were panelists who felt astringent taste derived from magnesium, it was suggested that the magnesium content in the beverage is preferably not more than 8.0 mg / 100 ml.

[0035]

Table 2

[0036] Experimental Example 3 Effect of EGC and Magnesium Salt on Reducing Off-odor (2) A heat - sterilized milk - containing beverage (pH 6.7) was produced in the same manner as in Experimental Example 2, except for changing the amount of the milk component, and evaluation was carried out using No. 3 - 1 as a control. The results are shown in Table 3. The synergistic effect of reducing the deterioration odor by the combined use of EGC and magnesium salt was confirmed even when the milk component was small.

[0037]

Table 3

[0038] Experimental Example 4 Effect of EGC and Magnesium Salt on Reducing Off-odor (3) A milk-containing beverage (pH 6.7) that had been heat-sterilized was produced in the same manner as in Experimental Example 2, except that the type of magnesium salt was changed. Evaluation was performed using No. 4-1 as a control. The results are shown in Table 4. A synergistic effect of reducing off-odor was confirmed when EGC was used in combination with magnesium salts even when the type of magnesium salt was changed.

[0039]

Table 4

[0040] Experimental Example 5 Influence of Potassium Salt Potassium chloride was blended according to the formulation shown in Table 5, and a milk-containing beverage (pH 6.7) that had been heat-sterilized was produced in the same manner as in Experimental Example 2. Five panelists were presented with the obtained beverage in pairs of No. 5-1 and each of No. 5-2 to 5-6, and evaluation was performed by the two-point discrimination method to determine which one was felt to have a stronger off-odor. The results are shown in Table 6. By blending potassium salts, the off-odor could be further reduced.

[0041]

Table 5

[0042]

Table 6

[0043] Experimental Example 6 Production of Beverage Packed in Transparent Container A tea extract was prepared using green tea leaves or roasted tea leaves. 100 g of tea leaves were stirred and extracted under the conditions of 3000 ml of hot water (90 °C, 8 minutes), and then solid-liquid separation was carried out with a centrifuge to obtain an extract. Using this extract or matcha powder, a milk-containing tea beverage was produced according to the formulation shown in Table 7. The obtained milk-containing tea beverage was heat-sterilized, and 500 ml each was filled into transparent PET (polyethylene terephthalate) bottle containers to obtain a container-packed beverage that had been heat-sterilized. For these milk-containing tea beverages, 10 professional panelists evaluated by the paired comparison method which milk-containing tea beverage had a stronger off-odor compared to a control without added inorganic salts. The results are shown in Table 8. By adding inorganic salts containing magnesium, the off-odor was reduced.

[0044]

Table 7

[0045]

Table 8

[0046] Furthermore, the milk-containing tea beverage filled in the container was stored at 15 °C for 60 days under irradiation with visible light of 10000 lux, and then sensory evaluation was carried out in the same manner as above. The results are shown in Table 9. While the flavor of the control beverage had changed significantly, the beverage with added inorganic salts containing magnesium had less off-odor, and all panelists evaluated that it had a preferable flavor of a milk-containing beverage with a weaker off-odor compared to the control.

[0047]

Table 9

Claims

Claim 1 A heat-sterilized milk-containing beverage containing a milk component and epigallocatechin, the beverage satisfying the following (i) and (ii): (i) The content of epigallocatechin is 0.1 to 20.0 mg / 100 ml, (ii) Further contains an inorganic salt containing a magnesium salt, and the magnesium content in the beverage is 0.5 to 8.0 mg / 100 ml. Claim 2 The beverage according to claim 1, wherein the ratio of the potassium content to the magnesium content in the beverage [potassium content / magnesium content] is 1.0 to 30.

0. Claim 3 The beverage according to claim 1 or 2, wherein the inorganic salt further contains a potassium salt. Claim 4 The beverage according to claim 1 or 2, wherein the protein content in the beverage is 0.1 to 2.0 g / 100 ml.

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