Packaged beverage containing CDP-choline

Abstract

Provided is a heat-sterilized packaged beverage containing a protein and / or a lipid, and also containing CDP-choline or a salt thereof. The total amount of the protein and / or lipid is 0.1-12 g / 100 mL. The amount of the CDP-choline or salt thereof is 1-500 mg / 100 mL. The protein and / or lipid includes an animal protein and / or lipid.

Description

Packaged beverage containing CDP-choline

[0001] The present invention relates to a packaged beverage containing CDP-choline.

[0002] In packaged beverages containing proteins and lipids, such as milk-based coffee and protein drinks, heating during sterilization and deterioration over time can cause the proteins and lipids in the product to denature and aggregate, resulting in floating or sedimentation. Even small amounts of these floating or sedimentation are noticeable and can reduce the appearance quality of the product.

[0003] As a method for stabilizing beverages containing dairy ingredients, a method of adjusting the type and amount of emulsifiers such as sucrose fatty acid esters has been reported (Patent Documents 1 to 3). However, because emulsifiers produce bitterness and an oily smell, this method imposes restrictions on flavor design. In addition, there are cases where consumers dislike the labeling of "emulsifiers" as an ingredient.

[0004] Another method reported is to add thickening polysaccharides (Patent Document 4). However, this changes the viscosity of the product, which similarly affects flavor design. Another method proposed is to adjust the amount of coffee- or milk-derived components (Patent Documents 5 and 6). However, even when this method is adopted, it imposes limitations on flavor design. As such, no general-purpose technology has been found for stabilizing beverages containing dairy ingredients.

[0005] Japanese Patent Laid-Open No. 11-075683 Japanese Patent Laid-Open No. 2000-333599 Japanese Patent Laid-Open No. 2002-065157 Japanese Patent Laid-Open No. 2014-110783 Japanese Patent Laid-Open No. 2008-199950 Japanese Patent Laid-Open No. 2015-136309

[0006] An object of one aspect of the present invention is to provide a packaged beverage having excellent dispersion stability and a method for producing the same.

[0007] The present inventors have discovered that a bottled beverage having excellent dispersion stability can be obtained by adding CDP-choline or a salt thereof to a beverage containing a dairy ingredient and then sterilizing the beverage by heating, and have thus completed the present invention.

[0008] The present invention relates to the following items [1] to

[16] . [1] A heat-sterilized, packaged beverage containing a protein and / or lipid and CDP-choline or a salt thereof, wherein the total protein and / or lipid content is 0.1 to 12 g / 100 mL, the CDP-choline or salt content is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid. [2] The packaged beverage according to item [1], further containing a plant-derived component. [3] The packaged beverage according to item [2], wherein the plant-derived component contains polyphenols. [4] The packaged beverage according to any one of items [1] to [3], containing a dairy ingredient, the dairy ingredient being one or more selected from the group consisting of cow's milk, whole milk powder, skim milk powder, cream, whey, and a casein salt. [5] The packaged beverage according to any one of items [1] to [4], wherein the total protein and / or lipid content is 0.5 to 8 g / 100 mL. [6] The packaged beverage according to any one of [2] to [5], wherein the plant-derived component is a coffee extract and the packaged beverage is a coffee beverage. [7] A method for producing a packaged beverage, comprising: preparing a raw material liquid containing protein and / or lipid and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of CDP-choline or a salt thereof is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid, and heat-sterilizing the raw material liquid. [8] The method according to [7], wherein the raw material liquid further contains a plant-derived component. [9] The method according to [8], wherein the plant-derived component comprises polyphenols.

[10] The method according to any one of [7] to [9], wherein the raw material liquid contains a dairy raw material, and the dairy raw material is one or more selected from the group consisting of cow's milk, whole milk powder, skim milk powder, cream, whey, and a casein salt.

[11] The method according to any one of [8] to

[10] , wherein the plant-derived component is a coffee extract and the packaged beverage is a coffee beverage.

[12] The dispersion stabilizer for a packaged beverage containing protein and / or lipid, comprising CDP-choline or a salt thereof as an active ingredient.

[13] A method for stabilizing dispersion of a packaged beverage containing protein and / or lipid, the method comprising: preparing a raw material solution containing protein and / or lipid, and CDP-choline or a salt thereof, wherein the total protein and / or lipid content is 0.1 to 12 g / 100 mL, the CDP-choline or salt content is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid, and heat-sterilizing the raw material solution.

[14] A packaged beverage that has been heat-sterilized, the total protein and / or lipid content is 0.1 to 12 g / 100 mL, and the CDP-choline or salt content is 36 to 500 mg / 100 mL, and the protein and / or lipid is plant protein and / or lipid.

[15] A method for producing a packaged beverage comprising: preparing a raw material solution containing a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total protein and / or lipid content is 0.1 to 12 g / 100 mL, the CDP-choline or salt content is 36 to 500 mg / 100 mL, and the protein and / or lipid is a vegetable protein and / or lipid, and heat-sterilizing the raw material solution.

[16] A method for stabilizing the dispersion of a packaged beverage containing a protein and / or lipid, comprising: preparing a raw material solution containing a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total protein and / or lipid content is 0.1 to 12 g / 100 mL, and the CDP-choline or salt content is 36 to 500 mg / 100 mL, and the protein and / or lipid is a vegetable protein and / or lipid, and heat-sterilizing the raw material solution.

[0009] According to one aspect of the present invention, there are provided a packaged beverage having excellent dispersion stability and a method for producing the same.

[0010] Preferred embodiments of the present invention will be described in detail below, but the present invention is not limited to the following embodiments.

[0011] One embodiment of the present invention is a heat-sterilized, packaged beverage that contains a protein and / or a lipid, and CDP-choline or a salt thereof, in which the total protein and / or lipid content is 0.1 to 12 g / 100 mL and the CDP-choline or a salt thereof content is 1 to 500 mg / 100 mL.

[0012] A packaged beverage comprises a container and a beverage filled in the container. In this specification, when a packaged beverage contains a certain component, it means that the beverage filled in the container contains the component. Furthermore, unless otherwise specified, the content of each component refers to the amount based on the amount of the beverage filled in the container.

[0013] The packaged beverage may contain a dairy ingredient. As the dairy ingredient, dairy ingredients commonly used in packaged beverages can be used as appropriate. Examples of dairy ingredients include animal-based dairy ingredients and plant-based dairy ingredients. The animal-based dairy ingredient refers to animal milk or processed animal milk products. Animal milk may be cow's milk, buffalo milk, sheep's milk, goat's milk, horse's milk, etc. Examples of processed milk products include concentrated milk, skim milk, concentrated skim milk, skim milk powder, whole milk powder, cream, whey, butter, buttermilk, condensed milk, lactose, milk protein concentrate, whey protein concentrate, and casein and its salts. The casein salt may be, for example, an alkali metal salt. Examples of alkali metal salts of casein include calcium caseinate (Ca caseinate) and sodium caseinate (Na caseinate).

[0014] Examples of plant-based milk sources include soy milk, oat milk, rice milk, almond milk, and coconut milk.

[0015] The dairy raw material may be one of the above-mentioned raw materials alone or a combination of two or more thereof, and may be, for example, one or more selected from the group consisting of cow's milk, whole milk powder, skim milk powder, cream, whey, and casein salt.

[0016] The milk raw material is not particularly limited, but may include a milk raw material having a total protein and / or lipid content of 1 to 95% by mass based on the total amount of the milk raw material. The total protein and / or lipid content of the milk raw material may be 3% by mass or more, or 5% by mass or more, or may be 90% by mass or less, 70% by mass or less, or 60% by mass or less, based on the total amount of the milk raw material.

[0017] The protein and / or lipid contained in the packaged beverage according to one embodiment may include animal protein and / or lipid, or may include plant protein and / or lipid. The protein and / or lipid may be animal protein and / or lipid. In another embodiment, the protein and / or lipid may be plant protein and / or lipid. Animal protein and / or lipid refers to protein and / or lipid derived from animal raw materials (e.g., animal milk raw materials), and plant protein and / or lipid refers to protein and / or lipid derived from plant raw materials (e.g., plant milk raw materials).

[0018] The protein and / or lipid contained in the packaged beverage according to one embodiment may be derived from at least one of the dairy ingredients described above, for example, from one or more ingredients selected from the group consisting of cow's milk, whole milk powder, skim milk powder, cream, whey, and casein salt.

[0019] In one embodiment of the packaged beverage, the total protein and / or lipid content is 0.1 to 12 g / 100 mL. The total protein and / or lipid content may be 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, 0.5 g / 100 mL or more, 1 g / 100 mL or more, 3 g / 100 mL or more, or 5 g / 100 mL or more. The total protein and / or lipid content derived from dairy ingredients may be 0.2 g / 100 mL or more, 0.3 g / 100 mL or more, or 0.5 g / 100 mL or more. The higher the protein and / or lipid content, the more likely the stability of the packaged beverage is to deteriorate when subjected to a thermal load during heat sterilization, and the more likely floating or precipitation occurs due to aggregation of the protein and / or lipid. However, the packaged beverage exhibits excellent dispersion stability even when containing a large amount of protein and / or lipid. The total protein and / or lipid content may be 11.8 g / mL or less, 11.5 g / mL or less, 11.3 g / mL or less, 10.5 g / mL or less, 10 g / 100 mL or less, 9 g / 100 mL or less, 8 g / 100 mL or less, or 7 g / 100 mL or less from the viewpoint of suppressing scorching during heat sterilization. Furthermore, the total protein and / or lipid content derived from the dairy raw material may be 10 g / 100 mL or less, 9 g / 100 mL or less, 8 g / 100 mL or less, or 7 g / 100 mL or less from the viewpoint of suppressing scorching during heat sterilization.

[0020] The protein content in this specification refers to the value calculated by the protein combustion method, which is one of the analytical methods for nutritional components based on the Japanese Food Labeling Act. The lipid content in this specification refers to the value calculated by converting the saturated fatty acid and unsaturated fatty acid values ​​calculated by gas chromatography, which is one of the analytical methods for nutritional components based on the Japanese Food Labeling Act, into total lipids in accordance with the Standard Tables of Food Composition in Japan and "Methods of Analysis for Nutrition Labeling (1993, AOAC)." These methods for calculating protein and total lipid correspond to the methods used for nutritional labeling in the United States. The protein and lipid content ratios are not particularly limited.

[0021] CDP-choline is a compound in which cytidine diphosphate (CDP) is bound to choline via a phosphate ester bond, and is also known as "citicoline" or "cytidine 5'-diphosphocholine." CDP-choline has excellent solubility in water and is stable to oxygen and heat, making it easy to add to bottled beverages.

[0022] Examples of salts of CDP-choline include acid addition salts, metal salts, substituted or unsubstituted ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of acid addition salts include inorganic acid salts and organic acid salts. Examples of inorganic acid salts include hydrochloride, sulfate, nitrate, and phosphate. Examples of organic acid salts include acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate.

[0023] Examples of metal salts include alkali metal salts, alkaline earth metal salts, aluminum salts, and zinc salts. Examples of alkali metal salts include sodium salts and potassium salts. Examples of alkaline earth metal salts include magnesium salts and calcium salts. Examples of substituted or unsubstituted ammonium salts include ammonium salts and tetramethylammonium salts.

[0024] Examples of organic amine addition salts include salts of morpholine, piperidine, etc. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid, etc. The above salts may be used alone or in combination of two or more. The salt of CDP-choline is preferably a sodium salt.

[0025] In one embodiment of the packaged beverage, the content of CDP-choline or a salt thereof is 1 to 500 mg / 100 mL. The content of CDP-choline or a salt thereof may be 3 mg / 100 mL or more, 5 mg / 100 mL or more, 8 mg / 100 mL or more, 10 mg / 100 mL or more, 30 mg / 100 mL or more, 35.3 mg / 100 mL or more, 36 mg / 100 mL or more, 40 mg / 100 mL or more, 50 mg / 100 mL or more, 80 mg / 100 mL or more, 100 mg / 100 mL or more, 130 mg / 100 mL or more, 160 mg / L or more, 190 mg / L or more, 220 mg / L or more, 250 mg / L or more, or 280 mg / L or more, or may be 480 mg / 100 mL or less, 460 mg / 100 mL or less, or 450 mg / 100 mL or less.

[0026] As used herein, the content of CDP-choline or a salt thereof is determined by high-performance liquid chromatography (HPLC). In this specification, the content of CDP-choline or a salt thereof refers to the amount calculated as CDP-choline. The HPLC conditions are as follows: When the sample contains substances that interfere with analysis or when the sample concentration is low, the sample is subjected to an appropriate pretreatment before HPLC analysis. Equipment used: system controller (CBM-20A), detector (SPD-20A), pump (LC-20AT), autosampler (SIL-20ACXR), column oven (CTO-10ASvp), data analysis software (LabSolutions Version 5.85) (all manufactured by Shimadzu Corporation) Detector: ultraviolet absorption spectrophotometer (measurement wavelength 254 nm) Column: Shodex Asahipak NH2P-50 4E 4.6 x 250 mm (manufactured by Showa Denko K.K.) Mobile phase: 0.03 mol / L aqueous potassium dihydrogen phosphate solution adjusted to pH 3.5 with phosphoric acid (20.41 g of potassium dihydrogen phosphate was dissolved in 5 L of distilled water, and then phosphoric acid was added to adjust the pH to 3.5). Column temperature: 40°C Flow rate: 0.50 mL / min Sample injection volume: 10 μL Retention time: CDP-choline 7.3 min The sample solution is adjusted and diluted to approximate the CDP-choline concentration of the standard, and then used for analysis. The concentration of CDP-choline in the sample solution is quantified using a single-point calibration curve method based on the peak area value of the standard. For example, if 0.02 g / L CDP-choline is used as the standard, where A is the peak area value of the CDP-choline standard and B is the peak area value of the sample solution diluted x times, then the CDP-choline concentration of the sample solution (g / L) is calculated as follows: (CDP-choline concentration (g / L) of the sample solution) = 0.02 x B / A x x.

[0027] In one embodiment of the packaged beverage, the ratio of the content of CDP-choline or a salt thereof to the total content of protein and / or lipid ((content of CDP-choline or a salt thereof (mass) / total content of protein and / or lipid (mass))×100) may be 0.1% or more, 0.5% or more, 1% or more, 1.5% or more, 2% or more, 2.5% or more, 3% or more, 5% or more, or 10% or more, and may be 50% or less, 40% or less, or 35% or less.

[0028] The packaged beverage may further contain a plant-derived component. The plant-derived component may be, for example, a plant extract. The plant extract refers to an extract obtained by subjecting a plant raw material to an extraction process using a solvent, or a processed product thereof. The processed extract product may be a concentrate of the extract (e.g., concentrated liquid extract), a dried product (e.g., powder extract, particulate extract), or the like. Water, for example, can be used as the solvent. The water is preferably hot water at 70°C or higher.

[0029] Plant materials are, for example, plant bodies such as fruit, seeds, and leaves, or processed products thereof, and may be coffee materials, tea materials, cocoa materials, etc. Coffee materials refer to coffee beans and processed products thereof. Examples of coffee materials include green coffee beans, roasted coffee beans, coffee cherries, and ground products thereof. Tea materials refer to tea leaves and stems and processed products thereof. Examples of tea materials include unfermented teas such as green tea, semi-fermented teas such as oolong tea, fermented teas such as black tea, and ground products thereof. Cocoa materials refer to cocoa beans and processed products thereof. Examples of cocoa materials include cocoa mass and cocoa powder.

[0030] In this specification, a plant extract obtained using coffee raw materials as the plant raw material is referred to as a "coffee extract," a plant extract obtained using tea raw materials as the plant raw material is referred to as a "tea extract," and a plant extract obtained using cocoa raw materials as the plant raw material is referred to as a "cocoa extract." Examples of coffee extracts include instant coffee.

[0031] The plant-derived ingredient may be the above-mentioned plant material itself. When the plant material itself is used, it is preferably a pulverized plant product obtained by subjecting the plant to at least one pulverization treatment (e.g., grinding treatment). Examples of pulverized plant products include matcha green tea and cocoa powder.

[0032] The plant-derived component may contain polyphenols. Polyphenols are compounds having multiple phenolic hydroxy groups. When proteins and / or lipids coexist with plant-derived polyphenols in a beverage, floating or sedimentation due to aggregation of the proteins and / or lipids is particularly likely to occur. However, the above-mentioned packaged beverage has excellent dispersion stability even when the plant-derived component contains polyphenols.

[0033] Examples of polyphenols include monomeric polyphenols and polymeric polyphenols, which are polymers of monomeric polyphenols. Examples of monomeric polyphenols include flavonoids and phenylpropanoids. Examples of flavonoids include catechins such as epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, catechin, gallocatechin, catechin gallate, and gallocatechin gallate, anthocyanins, and isoflavones. Examples of phenylpropanoids include caffeic acid, chlorogenic acid, and sesamin.

[0034] Examples of polymeric polyphenols include condensed tannins such as proanthocyanidins (for example, procyanidins, which are polymers of catechins), and hydrolyzed tannins such as gallotannins.

[0035] Examples of plant-derived components containing polyphenols include coffee raw materials, coffee extracts, tea raw materials, tea extracts, cocoa raw materials, and cocoa extracts. Generally, coffee raw materials and coffee extracts contain chlorogenic acid, tea raw materials and tea extracts contain catechins, and cocoa raw materials and cocoa extracts contain catechins.

[0036] As the plant-derived component, one of the above-mentioned components may be used alone, or two or more may be used in combination. The packaged beverage according to one embodiment may be a packaged coffee beverage, a packaged tea beverage, or a packaged cocoa beverage. In this specification, a beverage containing mainly coffee ingredients or coffee extracts as plant-derived components is referred to as a coffee beverage, a beverage containing mainly tea ingredients or tea extracts as plant-derived components is referred to as a tea beverage, and a beverage containing mainly cocoa ingredients or cocoa extracts as plant-derived components is referred to as a cocoa beverage.

[0037] The polyphenol content in the packaged beverage is not particularly limited, but may be 0.0001 g / 100 mL or more, or 0.001 g / 100 mL or more, and may be 10.00 g / 100 mL or less, or 1.00 g / 100 mL or less.

[0038] The packaged beverage according to one embodiment may contain other ingredients in addition to the above-mentioned ingredients. Examples of other ingredients include food additives such as sugars, sweeteners, acidulants, flavorings, colorings, bittering agents, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fiber, pH adjusters, enzymes, and fortifiers. Examples of pH adjusters include sodium bicarbonate (baking soda), potassium carbonate, potassium phosphate, and sodium citrate. The above-mentioned ingredients may be used alone or in combination of two or more.

[0039] The content of the other components may be, for example, 0.01 g / 100 mL or more and 10.00 g / 100 mL or less. When the packaged beverage contains a pH adjuster, the content of the pH adjuster in the packaged beverage may be 0.01 g / 100 mL or more and 0.50 g / 100 mL or less, 0.20 g / 100 mL or less, or 0.10 g / 100 mL or less.

[0040] Furthermore, by containing CDP-choline or a salt thereof, the above-mentioned packaged beverage has excellent stability even when the content of emulsifier or thickening polysaccharide is low or even when these are not contained. The packaged beverage may have an emulsifier content of 0 to 3 g / 100 mL, and may be substantially free of emulsifier. Furthermore, the packaged beverage may have a thickening polysaccharide content of 0 to 3 g / 100 mL, and may be substantially free of thickening polysaccharide. Note that "substantially free of" emulsifier or thickening polysaccharide means that the beverage does not contain any emulsifier or thickening polysaccharide at all, or contains only an amount less than the amount that can exhibit the function of an emulsifier or thickening polysaccharide.

[0041] The pH of the packaged beverage is not particularly limited, but may be, for example, 3.0 or higher and 7.5 or lower. The pH of the packaged beverage may be 5.5 or higher and 7.0 or lower. The pH of the packaged beverage refers to the pH of the beverage filled in the container.

[0042] The packaged beverage is a packaged beverage that has been heat-sterilized. In this specification, "heat sterilization" means a heat treatment using a method that is effective enough to kill microorganisms that may grow in the packaged beverage. The heat sterilization is not particularly limited, but may be carried out, for example, by a method in which the center of the packaged beverage is kept at a temperature of 65°C or higher for 10 minutes or more, a method in which the center is kept at a temperature of 85°C or higher for 30 minutes or more, a method in which the center is kept at a temperature of 120°C or higher for 4 minutes or more, or an equivalent method. The heat sterilization can be carried out, for example, by retort sterilization, UHT sterilization, or the like.

[0043] The container for the bottled beverage may be any container normally used for storing beverages, and can be appropriately selected depending on the type of beverage. Examples of the container include metal cans, barrels, plastic (e.g., PET) bottles, paper containers, bottles, pouch containers, etc. The container is preferably a metal can, a plastic (e.g., PET) bottle, or a bottle.

[0044] The heat-sterilized packaged beverage contains CDP-choline or a salt thereof, and thus has excellent dispersion stability even when containing raw materials (e.g., dairy raw materials) containing proteins and / or lipids. Therefore, the present invention can also be regarded as a dispersion stabilizer for packaged beverages containing proteins and / or lipids, which contains CDP-choline or a salt thereof as an active ingredient.

[0045] In a packaged beverage to which a dispersion stabilizer for a packaged beverage containing protein and / or lipid (hereinafter simply referred to as "dispersion stabilizer") is applied, the total content of protein and / or lipid may be 0.1 to 12 g / 100 mL. The total content of protein and / or lipid may be within the numerical range described above as the total content of protein and / or lipid in a packaged beverage.

[0046] Furthermore, the packaged beverage to which the dispersion stabilizer is applied may contain a dairy ingredient. The dairy ingredients described above can be used without any particular restrictions. The packaged beverage to which the dispersion stabilizer is applied may further contain a plant-derived component, and may further contain other components. As the plant-derived component and other components, those described above as plant-derived components and other components that may be contained in packaged beverages can be used without any particular restrictions. The polyphenol content, the content of other components, the content of pH adjuster, and the content of baking soda may each be within the numerical ranges described above for the polyphenol content, the content of other components, the content of pH adjuster, and the content of baking soda in packaged beverages.

[0047] The dispersion stabilizer may be added to the bottled beverage and then heat-sterilized. The details of the heat-sterilization may be as described above.

[0048] The dispersion stabilizer may be used so that the ratio of the content of CDP-choline or a salt thereof to the total content of protein and / or lipid in the packaged beverage falls within the above-mentioned numerical range.

[0049] The dispersion stabilizer may consist solely of CDP-choline or a salt thereof as an active ingredient, or may further contain components other than CDP-choline and salts thereof. Examples of the components other than CDP-choline and salts thereof include an emulsifier and a thickening polysaccharide.

[0050] The packaged beverage is produced, for example, by the following method. A method for producing a packaged beverage according to one embodiment includes preparing a raw material liquid containing a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total protein and / or lipid content is 0.1 to 12 g / 100 mL and the CDP-choline or a salt thereof content is 1 to 500 mg / 100 mL, and heat-sterilizing the raw material liquid.

[0051] The total protein and / or lipid content and the content of CDP-choline or a salt thereof in the liquid stock may be within the above-mentioned numerical ranges for the total protein and / or lipid content and the content of CDP-choline or a salt thereof in a packaged beverage, respectively. The ratio of the content of CDP-choline or a salt thereof to the total protein and / or lipid content in the liquid stock may be within the above-mentioned numerical ranges for the ratio of the content of CDP-choline or a salt thereof to the total protein and / or lipid content in a packaged beverage.

[0052] The liquid raw material may contain a milk ingredient. As the milk ingredient contained in the liquid raw material, those mentioned above as the milk ingredients contained in the packaged beverage can be used without any particular restrictions. The liquid raw material may further contain a plant-derived component, and may further contain other components. As the plant-derived component and other components, those mentioned above as the plant-derived components and other components that can be contained in the packaged beverage can be used without any particular restrictions. The content of polyphenols and the content of other components, the content of pH adjuster, and the content of baking soda in the liquid raw material may be within the numerical ranges mentioned above as the content of polyphenols and the content of other components, the content of pH adjuster, and the content of baking soda in the packaged beverage, respectively.

[0053] The protein and / or lipid in the raw material liquid may include animal protein and / or lipid, or may include plant protein and / or lipid. In one embodiment, the protein and / or lipid may be animal protein and / or lipid. In another embodiment, the protein and / or lipid may be plant protein and / or lipid.

[0054] The liquid raw material can be prepared, for example, by mixing a raw material containing protein and / or lipid (e.g., a dairy raw material), CDP-choline or a salt thereof, a plant-derived component if necessary, other components if necessary, and water. Preparing the liquid raw material may include, for example, preparing a liquid A containing a plant-derived component and water, a liquid B containing a raw material containing protein and / or lipid and water if necessary, and a liquid C containing CDP-choline or a salt thereof and water, and mixing liquids A, B, and C. Liquids A, B, and C may each independently further contain other components described above as those that may be contained in a packaged beverage. Liquid B may be a plurality of liquids having different compositions (e.g., different types of raw materials containing protein and / or lipid).

[0055] Mixing liquid A, liquid B, and liquid C may include, for example, adding liquid B to liquid A and mixing them to prepare mixed liquid AB, and adding liquid C to mixed liquid AB and mixing them.

[0056] The heat sterilization of the raw material liquid is carried out by a method that is effective enough to kill microorganisms that may grow in the raw material liquid. The specific method for carrying out the heat sterilization may be as described above.

[0057] The production method according to one embodiment may include filling a container with the liquid raw material. The liquid raw material may be the liquid raw material before heat sterilization or the liquid raw material after heat sterilization. That is, filling the container with the liquid raw material may be carried out before heat sterilization of the liquid raw material or after heat sterilization of the liquid raw material. As the container, for example, the containers described above for bottled beverages may be used.

[0058] The heat-sterilized packaged beverage produced by the above method has excellent dispersion stability due to the inclusion of a protein and / or lipid together with CDP-choline or a salt thereof. One embodiment of the present invention is a method for stabilizing the dispersion of a packaged beverage containing a protein and / or lipid, the method comprising: preparing a raw material solution containing a protein and / or lipid and CDP-choline or a salt thereof, the raw material solution having a total protein and / or lipid content of 0.1 to 12 g / 100 mL and a CDP-choline or a salt thereof content of 1 to 500 mg / 100 mL; and heat-sterilizing the raw material solution. As specific aspects of this method, each aspect of the above-mentioned production method can be applied without particular limitation.

[0059] The present invention will be described in more detail below based on examples, but the present invention is not limited to the following examples.

[0060] 1. Preparation of Samples (Beverages) Samples of Test Examples 1-1 to 1-3, 2-1 to 2-3, 3-1 to 3-4, 4-1 to 4-3, and 6-1 to 6-2 were prepared by the following method. The pH of the prepared samples was 6 to 7.

[0061] A 1000 mL sample was prepared for each test example. 15 g of commercially available instant coffee and a predetermined amount of baking soda (sodium bicarbonate) were dissolved in 10 and 30 volumes of hot water, respectively, and mixed and thoroughly stirred to prepare an instant coffee solution. Next, a predetermined amount of whole milk powder was dissolved in 5 volumes of hot water, thoroughly stirred, and the resulting solution was added to the instant coffee solution to prepare a coffee base solution. Furthermore, a solution prepared by dissolving a predetermined amount of CDP-choline powder in 10 volumes of water was added to the coffee base solution and made up to 1000 mL with water to prepare a milk-based coffee beverage sample. The blending amounts of each component based on the total sample weight were as shown in Tables 1 to 4 and 6. The whole milk powder used had a combined protein and lipid content of 60% by mass (protein: 34% by mass, lipid: 26% by mass) based on the total weight of the whole milk powder. The instant coffee used had a total protein and lipid content of 15% by mass (protein 10% by mass, lipid 5% by mass) and a polyphenol content of 12% by mass, based on the total amount of instant coffee.

[0062] Further, when preparing the coffee base liquid, a predetermined amount of whole milk powder was dissolved in 5 times the amount of hot water and thoroughly stirred. Instead, a predetermined amount of soy milk was used. Samples of Test Examples 5-1 to 5-2 were prepared in the same manner as above. Furthermore, the amount of soy milk was adjusted, and the amount of hot water used to dissolve instant coffee, baking soda, and CDP-choline was adjusted so that a 1000 mL sample was obtained. The samples of Test Examples 7-1 to 7-3 and Test Example 8-1 were prepared in the same manner as Test Examples 5-1 to 5-2, except that the amount of soy milk was adjusted and the amount of hot water used to dissolve instant coffee, baking soda, and CDP-choline was adjusted so that a 1000 mL sample was obtained. In Test Examples 5-1 to 5-2 and Test Examples 7-1 to 7-3, soy milk with a total protein and lipid content of 8.3% by mass (protein 4.8% by mass, lipid 3.5% by mass) based on the total amount of soy milk was used. In Test Example 8-1, soy milk with a total protein and lipid content of 10.8% by mass (protein 6.8% by mass, lipid 4.0% by mass) based on the total amount of soy milk was used. The blending amount of each component based on the total amount of the sample is as shown in Tables 5, 7 and 8. The pH of the prepared samples was 6 to 7.

[0063] Samples 9-1 to 9-2 and 11-1 were prepared in the same manner as the sample in Test Example 8-1, except that a predetermined amount of sodium caseinate was added to the instant coffee solution along with a predetermined amount of soy milk when preparing the coffee base liquid. The sodium caseinate used had a total protein and lipid content of 92.7% by mass (protein: 92% by mass, lipid: 0.7% by mass) based on the total amount of sodium caseinate. The blending amounts of each component based on the total amount of the sample were as shown in Tables 9 and 11. The blending amount of soy milk in the sample in Test Example 11-1 exceeded 100 g / 100 mL because the density of the soy milk used in Test Example 11-1 (as well as Test Examples 8-1, 9-1 to 9-2, and Test Examples 10-1 to 10-3 described below) was 104 g / 100 mL. The pH of the prepared samples was 6 to 7.

[0064] Samples of Test Examples 10-1 to 10-3 were prepared in the same manner as the sample of Test Example 8-1, except that a predetermined amount of milk was added to the instant coffee solution along with a predetermined amount of soy milk when preparing the coffee base liquid. The milk used had a total protein and lipid content of 7.3% by mass (protein 3.4% by mass, lipid 3.9% by mass) based on the total mass of the milk. The blending amounts of each component based on the total mass of the sample were as shown in Table 10. The pH of the prepared samples was 6 to 7.

[0065] For samples 1-1 to 1-3, 2-1 to 2-3, 3-1 to 3-4, 4-1 to 4-3, 5-1 to 5-2, 6-2, and 7-1 to 7-3, 190 mL of the prepared samples were filled into metal cans and heat sterilized by retort sterilization at 121 ° C. for 20 minutes. For samples 8-1, 9-1 to 9-2, 10-1 to 10-3, and 11-1, 190 mL of the prepared samples were filled into metal cans and heat sterilized by retort sterilization at 121 ° C. for 5 minutes. These conditions were set so that the center of the sample filled in the metal can was maintained at a temperature of 120 ° C. or higher for 4 minutes or more. In Test Example 6-1, the sample was not heat sterilized.

[0066] 2. Analysis The dispersion stability of each test sample obtained by the above method was evaluated using a Lumisizer (manufactured by LUM). The Lumisizer (manufactured by LUM) is an apparatus that can acquire a transmitted light intensity profile from the mouth to the bottom of a measurement cell in real time while applying centrifugal force to a sample placed in the cell. In the Lumisizer, centrifugal force acts in the depth direction of the measurement cell, accelerating the movement of particles (e.g., oil droplets) contained in the sample. The amount of transmitted light at a specific point in the measurement cell represents the dispersibility of particles in the sample at that point. For example, the amount of transmitted light is reduced in areas where many particles are present, while the amount of transmitted light is increased in areas where the supernatant is present. Therefore, by acquiring a light transmission intensity profile over time, changes in dispersibility at each point can be examined.

[0067] Each sample was diluted with water to a total protein and lipid content of 0.5 g / 100 mL to prepare a measurement sample. Each prepared measurement sample was placed in a dedicated 0.4 mL rectangular cell (made of polycarbonate, light path 2 mm). Three measurement cells were prepared for each test example (N=3). For each measurement cell, the instability index (hereinafter also referred to as "I.I.") was calculated as follows. First, a transmitted light intensity profile at a wavelength of 865 nm was obtained at 10-second intervals for 50 minutes while applying centrifugal force at 1000 rpm at a temperature of 25°C. From the data on the transmitted light intensity obtained within a range of 10 mm from the bottom of the rectangular cell, the T. The I.I. was calculated by the method reported by Detloff et al. (Dispersion Letters Technical, T4 (2013) 1-4, Update 2014). The arithmetic mean value of the I.I. data obtained as described above for each of the three measurement cells (average I.I. value of the sample) was calculated. Note that the closer the I.I. value is to 1, the greater the change over time (i.e., the more unstable it is).

[0068] In addition, a sample prepared in the same manner as each sample except that it did not contain CDP-choline was prepared as a control sample for each test example sample for each experiment, and the average I.I. value (average I.I. value of the control sample) was also calculated in the same manner as above. Then, for each sample, the improvement rate of I.I. was calculated using the following formula. A one-tailed t-test was also performed to determine whether the I.I. value of the sample was smaller (or larger) than the I.I. value of the control sample, and a p-value was calculated. The results are shown in Tables 1 to 11. Improvement rate of I.I.=1-(average I.I. value of sample / average I.I. value of control sample)×100

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[0080] From the results of Test Examples 1-1 to 1-3, 2-1 to 2-3, 3-1 to 3-4, and 4-1 to 4-3 (Tables 1 to 4), when the total protein and / or lipid content in the beverage was within the range of 0.1 to 12 g / 100 mL and the CDP-choline content was within the range of 1 to 500 mg / 100 mL, an improvement in I.I. was observed, confirming the dispersion stabilization effect of CDP-choline on beverages. Furthermore, from the results of Test Examples 5-1 to 5-2 (Table 5), it was revealed that the dispersion stabilization effect of CDP-choline on beverages was observed even when the protein and lipid in the beverage did not contain animal protein and lipid, but was instead plant protein and lipid. From the results of Test Examples 6-1 to 6-2 (Table 6), it was found that the dispersion stabilization effect of CDP-choline on beverages was manifested by heat sterilization of the beverage.

[0081] The results of Test Examples 7-1 to 7-3 and 8-1 (Tables 7 to 8), and the results of Test Examples 9-1 to 9-2, 10-1 to 10-3, and 11-1 (Tables 9 to 11), confirmed that CDP-choline has an effect of stabilizing the dispersion of beverages both when the proteins and lipids in the beverages do not contain animal proteins and lipids but are plant proteins and lipids, and when the proteins and lipids in the beverages contain animal proteins and lipids.

Claims

1. A heat-sterilized, packaged beverage comprising a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid.

2. The bottled beverage according to claim 1, further comprising a plant-derived ingredient.

3. The bottled beverage according to claim 2, wherein the plant-derived component comprises a polyphenol.

4. A bottled beverage according to any one of claims 1 to 3, comprising a dairy ingredient, the dairy ingredient being one or more selected from the group consisting of cow's milk, whole milk powder, skim milk powder, cream, whey, and casein salt.

5. A bottled beverage according to any one of claims 1 to 3, wherein the total content of the protein and / or lipid is 0.5 to 8 g / 100 mL.

6. The packaged beverage according to claim 2 or 3, wherein the plant-derived ingredient is a coffee extract, and the packaged beverage is a coffee beverage.

7. A method for producing a bottled beverage, comprising: preparing a raw material liquid containing protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid; and heat sterilizing the raw material liquid.

8. The manufacturing method according to claim 7, wherein the raw material liquid further contains a plant-derived component.

9. The method of claim 8, wherein the plant-derived ingredient comprises a polyphenol.

10. A manufacturing method according to any one of claims 7 to 9, wherein the raw material liquid contains a dairy ingredient, and the dairy ingredient is one or more selected from the group consisting of milk, whole milk powder, skim milk powder, cream, whey, and casein salt.

11. The method according to claim 8 or 9, wherein the plant-derived ingredient is a coffee extract and the packaged beverage is a coffee beverage.

12. A dispersion stabilizer for a packaged beverage containing protein and / or lipid, which contains CDP-choline or a salt thereof as an active ingredient.

13. A method for stabilizing the dispersion of a packaged beverage containing protein and / or lipid, comprising: preparing a raw material liquid containing protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 1 to 500 mg / 100 mL, and the protein and / or lipid includes animal protein and / or lipid; and heat sterilizing the raw material liquid.

14. A heat-sterilized, packaged beverage comprising a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 36 to 500 mg / 100 mL, and the protein and / or lipid is a vegetable protein and / or lipid.

15. A method for producing a bottled beverage, comprising: preparing a raw material liquid containing a protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 36 to 500 mg / 100 mL, and the protein and / or lipid is a vegetable protein and / or lipid; and heat sterilizing the raw material liquid.

16. A method for stabilizing the dispersion of a packaged beverage containing protein and / or lipid, comprising: preparing a raw material liquid containing protein and / or lipid, and CDP-choline or a salt thereof, wherein the total content of the protein and / or lipid is 0.1 to 12 g / 100 mL, the content of the CDP-choline or a salt thereof is 36 to 500 mg / 100 mL, and the protein and / or lipid is a vegetable protein and / or lipid; and heat sterilizing the raw material liquid.

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