Heat-sterilized beverage containing vegetable oil or fat

Abstract

Provided is a heat-sterilized beverage in which off-flavor due to heating is reduced while containing vegetable oil or fat. This heat-sterilized beverage contains vegetable oil or fat, wherein: epigallocatechin and an inorganic salt including a magnesium salt and / or a potassium salt are blended; the epigallocatechin content in the beverage is 0.1-20.0 mg per 100 ml; the magnesium content in the beverage is 0.4-15.0 mg per 100 ml when the inorganic salt included in the beverage includes a magnesium salt; and the potassium content in the beverage is 5-160 mg per 100 ml when the inorganic salt included in the beverage includes a potassium salt.

Description

Heat-sterilized beverage containing vegetable oil

[0001] The present invention relates to a heat-sterilized beverage containing vegetable oil with reduced heat deterioration odor.

[0002] Milk-containing beverages blended with milk components are highly favored beverages consumed throughout the year. Among the milk-containing beverages sold in containers on the market, there are chilled-distributed beverages that allow one to enjoy the taste of fresh milk, and room-temperature-distributed beverages that can be stored for a long time. Room-temperature-distributed beverages are consumed in various scenarios because they not only have good storage properties but can also be sold after being heated.

[0003] However, due to safety concerns, room-temperature-distributed milk-containing beverages cannot be manufactured and sold as milk beverages containing a large amount of milk components, so the amount of milk components has to be reduced, which may result in a weaker milk flavor. As a solution to this problem, a technique of using vegetable oil in combination with milk components in milk component-containing beverages is known. Also, a technique of imparting a milk flavor to milk component-free beverages by using vegetable oil instead of milk components is known.

[0004] For example, Patent Document 1 discloses a vegetable oil composition containing vegetable oil, sucrose fatty acid ester as an emulsifier, organic acid glycerin fatty acid ester, and polyglycerol fatty acid ester and / or lecithin. By including this composition in a beverage, it is disclosed that the flavor of the beverage can be improved, and a beverage that can withstand high-temperature sterilization and long-term storage can be provided. Also, Patent Document 2 discloses a technique of imparting a rich and fresh milk feeling as provided in cafes or chilled distribution by including vegetable oil and phospholipids such as phosphatidylcholine in a container-packed beverage that can be distributed at room temperature and sold after being heated.

[0005] JP-A-2005-341933 JP-A-2021-108646

[0006] The milky flavor of a beverage can be enhanced by using vegetable oil in addition to or as a substitute for milk components. However, the inventors have found that when vegetable oil-containing beverages are heat-sterilized, a heat-degraded odor is produced in the beverage. The object of the present invention is to provide a heat-sterilized beverage that contains vegetable oil while reducing the heat-degraded odor.

[0007] As a result of further investigation to solve the above problems, the present inventors found that by including epigallocatechin and an inorganic salt containing magnesium and / or potassium salts in a specific range of amounts, the heat-induced deterioration odor of heat-sterilized vegetable oil-containing beverages can be reduced, and thus completed the present invention.

[0008] In other words, the present invention relates to the following: (1) A heat-sterilized beverage containing vegetable oil, satisfying the following (i) and (ii): (i) containing epigallocatechin, wherein the epigallocatechin content in the beverage is 0.1 to 20.0 mg / 100 ml, and (ii) containing an inorganic salt containing a magnesium salt and / or a potassium salt, wherein if an inorganic salt containing a magnesium salt is included, the magnesium content in the beverage is 0.4 to 15.0 mg / 100 ml, and if an inorganic salt containing a potassium salt is included, the potassium content in the beverage is 5 to 160 mg / 100 ml. (2) The beverage according to (1), further satisfying (iii) the vegetable oil content is 15 to 3100 mg / 100 ml. (3) The beverage according to (1) or (2), comprising an inorganic salt containing a magnesium salt. (4) The beverage according to (1) or (2), comprising an inorganic salt containing a potassium salt. (5) The beverage according to (1) or (2), wherein the inorganic salt contains both a magnesium salt and a potassium salt. (6) The beverage according to any one of (1) to (5), wherein the ratio of potassium content to magnesium content in the beverage [potassium content / magnesium content] is 1.0 to 30.0. (7) The beverage according to any one of (1) to (6), wherein the inorganic salt contains a chloride. (8) The beverage according to any one of (1) to (7), further satisfying that (iv) if the beverage does not contain milk components, the ratio of unsaturated fatty acids to the amount of fatty acids in the beverage is 80% by mass or less, and if the beverage contains milk components, the ratio of unsaturated fatty acids to the amount of fatty acids in the beverage is 50% by mass or less. (9) The beverage according to any one of (1) to (8), further satisfying that (v) the protein content in the beverage is 2.0 g / 100 ml or less.(10) A method for producing a heat-sterilized beverage, comprising the steps of adding vegetable oil, a material for supplying epigallocatechin, and an inorganic salt containing a magnesium salt and / or a potassium salt to a beverage base liquid, and heat sterilizing the beverage, wherein the epigallocatechin content in the final beverage is 0.1 to 20.0 mg / 100 ml, the magnesium content in the final beverage is 0.4 to 15.0 mg / 100 ml when an inorganic salt containing a magnesium salt is added, and the potassium content in the final beverage is 5 to 160 mg / 100 ml when an inorganic salt containing a potassium salt is added.

[0009] According to the present invention, heat-treated off-odors are effectively reduced, and it becomes possible to provide pasteurized beverages that have a good milky flavor close to the natural taste and aroma of milk.

[0010] (Vegetable Oils) The beverage of the present invention contains vegetable oils. Here, vegetable oils refer to oils and fats extracted from plant materials. The method of oil extraction is not particularly limited and is selected according to the plant material. For example, methods include, but are not limited to, extracting oil by pressing plant materials that have been pre-treated as needed, such as crushing, dehulling, drying, and heating, or extracting oil using a solvent. The extracted oil may be used after filtration, or it may be used after refining treatment selected from degumming, deacidification, decolorization, deodorization, dewaxing, etc. as needed. It may also be processed as a processed oil by hydrogenation, etc. The types of vegetable oils are not limited, but examples include coconut oil, safflower oil, sunflower oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, and processed oils of these, with coconut oil, safflower oil, sunflower oil, and palm oil being preferred. Furthermore, as will be described later, it has been found that using vegetable oils or processed oils derived from vegetable oils with a low unsaturated fatty acid content makes it easier to obtain the heat-induced odor reduction effect of the present invention. Therefore, it is preferable to use processed oils (fully hydrogenated oils or partially hydrogenated oils) obtained by converting unsaturated fatty acids in vegetable oils into saturated fatty acids by hydrogenation, for example, and it is particularly preferable to use fully hydrogenated oils. Such vegetable oils may be used individually in beverages, or multiple types may be used in combination.

[0011] The vegetable oil content of the beverage of the present invention is preferably 15 to 3100 mg / 100 ml, and more preferably 100 to 2500 mg / 100 ml. If the vegetable oil content in the beverage is too high, the bitter taste of the vegetable oil will be perceived when consumed, and the effects of the present invention tend to be difficult to obtain.

[0012] The amount of vegetable oil in a beverage can be measured by known methods. Since the fatty acid composition ratio differs depending on the type of vegetable oil used, for example, the proportion of one or more characteristic fatty acid components contained in the vegetable oil can be measured by performing a fatty acid analysis, and the total amount of lipids in the vegetable oil can be calculated by working backward from these proportions. Known methods can be used for fatty acid analysis. For example, lipids can be extracted from the beverage, the fatty acids can be methylated or propylated, and then each fatty acid can be quantified using gas chromatography.

[0013] (Epigallocatechin) The beverage of the present invention effectively reduces the heat-induced off-odor perceived in heat-sterilized vegetable oil-containing beverages by using epigallocatechin (EGC) and an amount of an inorganic salt within a specific range. Epigallocatechin is known as an antioxidant component, but the inventors' research has shown that the effect of reducing off-odor is limited when using epigallocatechin alone. In the present invention, the effect of reducing heat-induced off-odor is synergistically enhanced by combining epigallocatechin with a specific inorganic salt. The epigallocatechin content in the beverage of the present invention is 0.1 to 20.0 mg / 100 ml, preferably 0.5 to 10.0 mg / ml, and more preferably 1.0 to 8.0 mg / ml.

[0014] Epigallocatechin is known to be present in green tea extract. In this invention, epigallocatechin may be included in a beverage by adding a purified product of epigallocatechin derived from green tea extract to the beverage, or by adding green tea extract to the beverage. Alternatively, epigallocatechin may be included in a beverage by adding a material that can dissolve epigallocatechin, such as matcha, to the beverage.

[0015] (Inorganic Salts) The present invention synergistically reduces the heat-degraded odor perceived in heat-sterilized beverages containing vegetable oils by using epigallocatechin and further reducing it by using an amount of an inorganic salt within a specific range. Here, the reduction of heat-degraded odor as used herein includes either suppression of the generation of heat-degraded odor, or masking of the generated heat-degraded odor, or both. In one embodiment, a beverage with reduced heat-degraded odor means that the heat-degraded odor is reduced compared to a vegetable oil-containing beverage with the same composition except that it does not contain either epigallocatechin or an inorganic salt.

[0016] In this invention, "inorganic salt" refers to a salt composed of an inorganic acid and an inorganic base. In this invention, the inorganic salt contains at least one magnesium salt and / or potassium salt. The inventors have confirmed that calcium salts do not have the effect of this invention, and that high calcium content in beverages tends to cause precipitation and aggregation during storage. Therefore, it is important that the magnesium salt and potassium salt are added in the form of refined inorganic salts, such as magnesium salts and potassium salts used as food additives, rather than being added in the form of a mixture of various inorganic salts containing salts of various metal elements, for example, various mineral elements containing unrefined naturally derived salts (e.g., mineral-containing yeast, aquaminerals, whey minerals, etc.).

[0017] Furthermore, while magnesium and potassium can be introduced into beverages from raw materials other than inorganic salts, in this invention, it is important to add "inorganic salts" (refined magnesium and potassium salts that can be used as food additives) to the beverage.

[0018] Preferred examples of magnesium salts in the present invention include, but are not limited to, magnesium chloride and magnesium sulfate (including their hydrates), which can be used as food additives. Among these, magnesium chloride is preferred.

[0019] When adding inorganic salts containing magnesium to a beverage, the magnesium content should be between 0.4 and 15.00 mg / 100 ml. The lower limit is more preferably 1.0 mg / 100 ml or more, and even more preferably 2.0 mg / 100 ml or more. The upper limit is more preferably 12.0 mg / 100 ml or less, and even more preferably 10.0 mg / 100 ml or less. If the magnesium content exceeds 15.0 mg / 100 ml, the effect of reducing the heat-induced off-odor plateaus and costs increase, which is undesirable. In addition, magnesium has a characteristic astringent taste, and the addition of excessive magnesium salts may affect the flavor of the beverage. In addition to the added inorganic salts, minerals derived from the raw materials may also be present in the beverage. The magnesium content in the beverage referred to here includes both magnesium derived from the raw materials and magnesium added as magnesium salts. The amount of magnesium salt (inorganic salt) added to the beverage should be such that the magnesium content in the beverage falls within the above range. As a guideline, the amount should be approximately 0.0004 to 0.1% by mass, preferably 0.0008 to 0.08% by mass, and more preferably 0.001 to 0.05% by mass, relative to the total amount of the beverage. The magnesium content in the beverage can be measured by inductively coupled plasma emission spectrometry (ICP emission spectrometry).

[0020] Preferred examples of potassium salts in the present invention include, but are not limited to, potassium chloride and potassium phosphate. Among these, the inclusion of potassium chloride is preferred.

[0021] When adding an inorganic salt containing potassium to a beverage, the amount should be such that the potassium content in the beverage is 5 to 160 mg / 100 ml. The lower limit is more preferably 6 mg / 100 ml or more. The upper limit is more preferably 100 mg / 100 ml or less, and even more preferably 80 mg / 100 ml or less. If the potassium content exceeds 160 mg / 100 ml, the effects of the present invention tend to become difficult to obtain. In addition to the inorganic salt added, minerals derived from the raw materials may also be present in the beverage. The potassium content in the beverage as referred to here includes both potassium derived from the raw materials and potassium added as a potassium salt. The amount of potassium salt (inorganic salt) added to the beverage should be such that the potassium content in the beverage falls within the above range, but as a guideline, it should be about 0.0005 to 0.3% by mass, preferably 0.0008 to 0.2% by mass, relative to the total amount of the beverage. The potassium content in the beverage can be measured by atomic absorption spectrophotometry.

[0022] When magnesium salt and potassium salt are used together, the effect of reducing heating-induced off-odors tends to be greater compared to using magnesium salt alone or potassium salt alone. Furthermore, it has been found that potassium salt has the effect of reducing the astringent taste characteristic of magnesium. Therefore, it is preferable to use both magnesium salt and potassium salt as inorganic salts. From the viewpoint of the effects of the present invention, it is preferable to add magnesium salt and potassium salt so that the ratio of potassium content to magnesium content in the beverage ([potassium content / magnesium content]) is 1.0 to 30.0. More preferably, it is in the range of 2.0 to 20.0, and even more preferably in the range of 3.0 to 10.0.

[0023] It is preferable to use a chloride salt as the inorganic salt in the beverage of the present invention. Adding a chloride salt to the beverage reduces the chloride ions (Cl) in the beverage. －Adjusting the content of ) tends to improve the clean aftertaste of the beverage and reduce sliminess and unpleasant flavors. Therefore, by adding both magnesium and / or potassium as inorganic salts and chloride ions, the flavor of pasteurized beverages can be further improved. The chloride salt in this invention can be any salt that dissociates into chloride ions in the beverage, such as monovalent metal chlorides such as potassium chloride and sodium chloride, or divalent metal chlorides such as magnesium chloride. One of these may be used, or two or more may be used. Among these, magnesium chloride and potassium chloride are preferred.

[0024] When adding chloride salts, it is preferable to add them so that the chloride ion content in the beverage of the present invention is approximately 5 to 100 mg / 100 ml. The lower limit is more preferably 8 mg / 100 ml or more, and even more preferably 10 mg / 100 ml or more. The upper limit is more preferably 90 mg / 100 ml or less, and even more preferably 80 mg / 100 ml or less. The beverage may contain chloride ions derived from raw materials other than chloride salts. The chloride ion content referred to here includes both chloride ions derived from raw materials and chloride ions derived from chloride salts. The amount of chloride salt that can be added to the beverage is preferably an amount that brings the chloride ion content in the beverage within the above range, but as a guideline, it is preferably about 0.0005 to 0.3% by mass of the total beverage, and more preferably about 0.0008 to 0.2% by mass. The chloride ion content in the beverage can be analyzed by potentiometric titration.

[0025] (Heat Sterilization) The beverage of the present invention is a heat-sterilized vegetable oil-containing beverage with reduced heat-induced odor. Herein, heat sterilization as used herein refers to a method of sterilizing a formulation containing vegetable oil, epigallocatechin, and an inorganic salt at high temperature for a short time, and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the formulation is filled into a storage container such as a can and then subjected to retort treatment. The conditions for heat sterilization can be appropriately selected according to the characteristics of the formulation and the storage container used, but in the case of the UHT sterilization method, 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 the retort sterilization method, 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.

[0026] (Milk Components) The beverage of the present invention is generally a beverage that has a milky flavor due to the presence of the above-mentioned vegetable oils. In other words, the beverage of the present invention is a beverage that has the flavor and appearance of a milk-based beverage. Such beverages are not limited to, but examples include beverages such as matcha latte. The beverage of the present invention may or may not contain milk components. Here, milk components are components added to impart a milky flavor or texture to a beverage, and include, for example, animal milk such as cow's milk, sheep's milk, and goat's milk, and plant-based milk such as soy milk and almond milk. When milk components are included, one or more of these can be used in combination. Of these, animal milk is classified according to the Japanese "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products (December 27, 1951)" as raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, raw buffalo milk, adjusted milk, low-fat milk, non-fat milk, and processed milk depending on the processing method, but any of them can be used regardless of their classification. Furthermore, regardless of whether it is animal milk or plant milk, the form is not particularly restricted, and various products such as whole milk, fermented milk, whey, cream, butter, butter oil, concentrated whey, concentrated milk, skimmed concentrated 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, and adjusted milk powder can be used. Products reconstituted from milk powder and concentrated milk can also be used.

[0027] The amount of milk components to be added is not particularly limited and can be set appropriately in consideration of the desired flavor of the beverage. To make the effects of the present invention easily perceptible, when milk components are added, it is preferable to add them in an amount such that the protein content in the beverage is 2.0 g / 100 ml or less. More preferably, it is 1.5 g / 100 ml or less, and even more preferably, 1.0 g / 100 ml or less. The lower limit of the protein content in the beverage when milk components are added is not particularly limited, but for example, it is 0.1 g / 100 ml or more, more preferably 0.2 g / 100 ml or more, and even more preferably 0.3 g / 100 ml or more. If milk components are not added, the beverage does not need to contain protein. The protein content in the beverage can be measured by the analytical method described in the examples below.

[0028] (Proportion of Unsaturated Fatty Acids) The beverage of the present invention contains vegetable oil. Furthermore, if dairy components are added to the beverage, it may contain fat derived from dairy components. The inventors have found that when the ratio of unsaturated fatty acids to the total amount of fatty acids (sum of saturated and unsaturated fatty acids) (also called the unsaturated fatty acid ratio) is small, off-odors caused by heating are less likely to be detected. Therefore, it is preferable to use vegetable oil with a low unsaturated fatty acid content or processed oil obtained by processing vegetable oil as the vegetable oil, as this can further reduce off-odors caused by heating. For example, it is preferable to use coconut oil, which has a high saturated fatty acid content. It is also preferable to use processed oil obtained by converting unsaturated fatty acids in vegetable oil to saturated fatty acids (fully hydrogenated oil or partially hydrogenated oil), and it is particularly preferable to use fully hydrogenated oil.

[0029] As mentioned above, fatty acids can be introduced into beverages not only from vegetable oils but also from raw materials such as milk components. For example, milk fat contains about 30% by mass of unsaturated fatty acids. When the vegetable oil-containing beverage of the present invention contains milk components, the ratio of the amount of unsaturated fatty acids to the total amount of fatty acids in the beverage (total amount of saturated and unsaturated fatty acids) is preferably 50% by mass or less. More preferably 45% by mass or less, and even more preferably 40% by mass or less. The lower limit is not particularly limited. For example, when a vegetable oil that substantially does not contain unsaturated fatty acids is used as the vegetable oil, the lower limit of the ratio of unsaturated fatty acids will depend on the amount of unsaturated fatty acids introduced from the milk components.

[0030] Furthermore, if the vegetable oil-containing beverage of the present invention does not contain milk components, the ratio of the amount of unsaturated fatty acids to the total amount of fatty acids in the beverage (sum of saturated and unsaturated fatty acids) is preferably 80% by mass or less. More preferably 70% by mass or less, and even more preferably 60% by mass or less. The lower limit is not particularly limited and may be 0% by mass.

[0031] The "amount of fatty acids in a beverage" (the sum of saturated and unsaturated fatty acids) includes not only the amount of fatty acids contained in oils such as vegetable oils, but also the amount of free fatty acids. Similarly, the "amount of unsaturated fatty acids in a beverage" includes not only the amount of unsaturated fatty acids contained in oils, but also the amount of free unsaturated fatty acids. The amount of each fatty acid in a beverage can be measured using the method described above. Using the amounts of fatty acids and unsaturated fatty acids in a beverage, the ratio of unsaturated fatty acids to the total amount of fatty acids in the beverage can be calculated.

[0032] (Other Components) As described above, the beverage of the present invention reduces the odor of heat degradation by using epigallocatechin and specific inorganic salts. By reducing the odor of heat degradation, a relatively fresh, milky flavor becomes more easily perceived. Therefore, if the beverage of the present invention contains components that have a fresh, milky flavor, the effects of the present invention can be enjoyed even more significantly. Specifically, the components that have a fresh, milky flavor are δ-dodecalactone and δ-tetradecalactone, and it is preferable to include one or more of these. When these components are included, the total content in the beverage is preferably about 2 μg / 100 ml or more, more preferably 5 μg / 100 ml or more, even more preferably 10 μg / 100 ml or more, and even more preferably 12 μg / 100 ml or more. There is no particular upper limit, but from the viewpoint of imparting a natural milky flavor, it is preferable to have 60 μg / 100 ml or less, more preferably 55 μg / 100 ml or less, and even more preferably 50 μg / 100 ml or less. δ-dodecalactone and δ-tetradecalactone in beverages can be measured by gas chromatography-mass spectrometry (GC / MS).

[0033] Container-packaged beverages that can be stored at room temperature for a long period of time typically contain pH adjusters to mitigate the decrease in pH during sterilization. The saltiness, sliminess, and poor crispness derived from these pH adjusters can contribute to the enhancement of the odor of heat deterioration. The beverage containing epigallocatechin and inorganic salts of the present invention is remarkably effective in reducing the odor of heat deterioration in beverages containing such pH adjusters. Therefore, beverages containing pH adjusters are one of the preferred embodiments of the present invention. Examples of pH adjusters include substances that can mitigate the decrease in pH during sterilization and exhibit alkalinity when dissolved in water. Specifically, examples include, but are not limited to, sodium bicarbonate (baking soda), sodium hydroxide, potassium carbonate, potassium hydroxide, trisodium phosphate, and tripotassium phosphate. Among these, it is preferable to use one or more sodium salts. When using sodium salts, the effects of the present invention tend to be more easily obtained when the sodium content in the beverage is approximately 10 to 80 mg / 100 ml, in addition to the desired pH. The pH of the beverage of the present invention is preferably 5.5 to 7.5, and more preferably 6.0 to 7.0.

[0034] In addition, the beverage of the present invention may contain, as long as it does not deviate from the intended purpose of the present invention, other ingredients commonly used in beverages, such as sweeteners, antioxidants, flavorings, vitamins, emulsifiers, thickeners, and stabilizers, as appropriate.

[0035] The beverage of the present invention may or may not contain sweetening components. Sweetening components refer to components that exhibit sweetness, and specifically include, for example, unrefined sugars (brown sugar, white sugar, cassonade (red sugar), wasanbon, sorghum sugar, maple sugar, etc.), coarse sugars (white granulated sugar, medium granulated sugar, caster sugar, etc.), refined sugars (white sugar, light brown sugar, etc.), processed sugars (sugar cubes, rock sugar, powdered sugar, granulated sugar, etc.), refined sugars such as liquid sugar, monosaccharides (glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar, etc.), and disaccharides (sucrose). Sweeteners include carbohydrate sweeteners such as maltose, lactose, isomerized lactose, palatinose, oligosaccharides (fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, galactooligosaccharides, coupling sugars, etc.), and sugar alcohols (erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol, oligosaccharide alcohols, powdered reduced maltose syrup), as well as high-intensity sweeteners such as natural non-carbohydrate sweeteners (stevia extract, licorice extract, etc.) and synthetic non-carbohydrate sweeteners (aspartame, acesulfame K, etc.). Disaccharides are preferred among these, and sucrose is particularly preferred.

[0036] The beverage of the present invention preferably contains an emulsifier. An emulsifier is an additive that has an emulsifying effect, and examples include sodium caseinate, sucrose fatty acid ester, sorbitan fatty acid ester, and polyglycerol fatty acid ester, but sodium caseinate is preferred among them.

[0037] In recent years, numerous containerized jelly drinks using agar, gelatin, and other gelling agents have been developed. Here, a jelly drink is consumed by applying force from outside the container to break down the jelly inside the container, and it is in a solid or semi-solid form. In addition, jelly-containing beverages containing prismatic or spherical jelly in the beverage liquid are also commercially available. Compared to beverages that are entirely liquid, beverages containing such solid or semi-solid jelly have an aroma that is difficult to perceive, and therefore the heat-degraded odor, which is the issue of the present invention, is also relatively difficult to perceive and may not pose a problem. In jelly drinks or jelly-containing beverages, the effect of reducing heat-degraded odor of the present invention is difficult to perceive in the first place, so it is preferable that the beverage of the present invention does not contain a gelling agent, and is preferable that it is not a jelly drink or jelly-containing beverage. Here, examples of gelling agents include gelatin, pectin, carrageenan, locust bean gum, agar, deacylgellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tara gum, and alginate. Similarly, beverages that have been given a thicker, more palatable texture by using thickening polysaccharides are less likely to suffer from off-flavors due to heating, so it is preferable that the beverage of the present invention does not contain thickening polysaccharides. Examples of thickening polysaccharides include gelatin, pectin, carrageenan, galactomannan, soybean polysaccharides, decyl gellan gum, native gellan gum, glucomannan, xanthan gum, guar gum, tamarind seed gum, tamarind cam, gum arabic, tara gum, and alginate.

[0038] Some beverage products are sold in powder form, and consumers dissolve the powder in water or other liquid before drinking. Compared to liquid beverages, powder beverages may not exhibit the heat-induced odor that is the focus of this invention, and therefore may not pose a problem. In powder beverages, the effect of reducing heat-induced odor of this invention is difficult to perceive in the first place, so it is preferable that the beverage of this invention is not a powder beverage. It is preferable that the beverage of this invention be in the form of a liquid beverage that has been heat-sterilized and packaged.

[0039] (Manufacturing Method) In other words, the present invention can also be described as a method for producing a heat-sterilized beverage containing vegetable oil with reduced heat-induced off-odor, comprising adding a material that supplies epigallocatechin and an inorganic salt containing a magnesium salt and / or a potassium salt to a beverage. Specifically, such a manufacturing method includes, for example, the steps of adding vegetable oil, a material that supplies epigallocatechin, and an inorganic salt containing a magnesium salt and / or a potassium salt to a beverage base liquid, and the step of heat sterilization. The material that supplies epigallocatechin can be any food or beverage containing epigallocatechin. For example, as described above, a green tea extract containing epigallocatechin may be used as the material that supplies epigallocatechin, or a material that can dissolve epigallocatechin into the liquid, such as matcha, may be used. Alternatively, a refined or crude product of epigallocatechin may be used. The beverage base liquid can be any drinkable liquid and can have a variety of compositions depending on the type of beverage ultimately obtained. Epigallocatechin and inorganic salts may be added at any stage before the beverage is heat-sterilized. When adding epigallocatechin and inorganic salts to a beverage, the amount should be such that the epigallocatechin content, magnesium content, and / or potassium content in the beverage are within the ranges described above. This makes it possible to provide a vegetable oil-containing beverage with reduced heat-induced off-odor compared to a beverage in which neither epigallocatechin nor inorganic salts are added.

[0040] The details of the present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, unless otherwise specified in this specification, numerical ranges are described as including their endpoints.

[0041] <Component Analysis> (1) The beverage sample containing epigallocatechin was filtered through a filter (pore size 0.45 μm) and subjected to HPLC analysis. The HPLC analysis conditions were as follows: ・HPLC instrument: 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: UV 275 nm ・Injection volume: 20 μL ・Flow rate: 1 ml / min. • Gradient program: Time (minutes) %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 (Kurita high-purity reagent).

[0042] (2) Magnesium content: Magnesium was measured using inductively coupled plasma emission spectrometry (ICP emission spectrometry) in accordance with the analytical method for magnesium described in "Analytical Methods for Nutritional Components, etc., Attached to Food Labeling Standards (Shokuhokuhyo No. 139, March 30, 2015)".

[0043] (3) Potassium content It was measured using the hydrochloric acid extraction method as the pretreatment method and atomic absorption spectrometry as the measurement method in accordance with the potassium analysis method described in "Regarding Food Labeling Standards (Food Label No. 139, March 30, 2015) Supplementary Table - Analytical Methods for Nutritional Components, etc.". (4) Protein content It was analyzed by the Kjeldahl method described in "Regarding Food Labeling Standards (Food Label No. 139, March 30, 2015) Supplementary Table - Analytical Methods for Nutritional Components, etc." and calculated by the following formula: Protein content (g / 100 g) = { (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 coefficient S: Sampling amount of sample (g) 0.0014: Amount of nitrogen (g) per 1 ml of 0.05 mol / l sulfuric acid standard solution The specific gravity of the beverage was measured, and the protein content per 100 g was converted to per 100 ml.

[0044] Experimental Example 1: Effect of reducing heating deterioration odor by epigallocatechin alone Purified palm oil (vegetable oil, manufactured by Fuji Oil Co., Ltd.), sodium hydrogen carbonate (pH adjuster), and sodium caseinate (emulsifier) in the amounts shown in Table 1 were mixed. Epigallocatechin was added thereto at various concentrations and homogenized to obtain a formulated liquid. After filling this into 190 g cans, it was heat - sterilized 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, none of the beverages contained "inorganic salts containing magnesium salts and / or potassium salts".

[0045] For the obtained beverages, various component analyses were performed, and the intensity of the heating deterioration odor was sensory - evaluated by 10 professional panelists. Each panelist evaluated whether the heating deterioration odor was reduced compared to the control (No. 1 - 1) without inorganic salts. Using the evaluation results of each panelist, the following five - level evaluation was made.

[0046] ・5 points: All panelists (10 people) feel that the heating deterioration odor is weaker compared to the control. ・4 points: More than half of the panelists (7 - 9 people) feel that the heating deterioration odor is weaker compared to the control. ・3 points: Approximately half of the panelists (5 - 6 people) feel that the heating deterioration odor is weaker compared to the control. ・2 points: Less than half of the panelists (2 - 4 people) feel that the heating deterioration odor is weaker compared to the control. ・1 point: Only 0 - 1 panelist feels that the heating deterioration odor is weaker compared to the control. The results are shown in Table 1. It was found that by blending a certain amount of epigallocatechin, the heating deterioration odor was reduced to some extent. However, the effect was only up to about 3 points at most.

[0047]

[0048] Experimental Example 2 Reduction Effect of Heating Deterioration Odor by Epigallocatechin and Magnesium Salt A heat - sterilized milk - containing beverage (pH 6.7) was produced in the same manner as in Experimental Example 1 except that magnesium chloride hexahydrate (magnesium salt) was blended in the amounts shown in Table 2. Using No. 1 - 1 as the control, a sensory evaluation of the intensity of the heating deterioration odor was conducted. The results are shown in Table 2. For those containing epigallocatechin but no magnesium salt (No. 1 - 4), those containing magnesium salt but no epigallocatechin (No. No. 2 - 1, 2 - 2), and those containing both epigallocatechin and magnesium salt with a magnesium content of 0.2 mg / 100 ml (No.No. 2 - 3), the maximum reduction effect of the deterioration odor was about 3 points. However, for those in which epigallocatechin and magnesium salt were used in combination with a magnesium content of a certain amount or more (for No. 2 - 4 to 2 - 6), the deterioration odor could be reduced to such an extent that more than half of the panelists could perceive it (4 points). From this, it was found that epigallocatechin and magnesium salt have a synergistic effect.

[0049]

[0050] Experimental Example 3: Effect of Epigallocatechin and Potassium Salt on Reducing Heat-Degraded Odor A heat-sterilized milk beverage (pH 6.7) was prepared in the same manner as in Experimental Example 1, except that the amount of potassium chloride (potassium salt) shown in Table 3 was added. Sensory evaluation of the intensity of heat-degraded odor was performed using No. 1-1 as a control. The results are shown in Table 3. It was found that the combination of epigallocatechin and potassium salt, with a potassium content above a certain level (for Nos. 3-3 to 3-5), was able to reduce the degradation odor to a level that was perceptible to the majority of the panel.

[0051]

[0052] Experimental Example 4: Effect of combining epigallocatechin, magnesium salt, and potassium salt on reducing heat-induced off-odor. A heat-sterilized milk beverage (pH 6.7) was prepared in the same manner as in Experimental Example 1, except that the formulation was as shown in Table 4. Sensory evaluation of the intensity of heat-induced off-odor was performed using No. 1-1 as a control. The results are shown in Table 4. It was found that the combination of magnesium salt and potassium salt in addition to epigallocatechin reduced the off-odor to a level that was perceptible to all panelists.

[0053]

[0054] Experimental Example 5: Effect of reducing heat-induced odor when the type of vegetable oil is changed. The effect of the type of vegetable oil on the effect of the present invention was evaluated. Samples using safflower oil (manufactured by Nisshin Oillio Co., Ltd.) and sunflower oil (manufactured by Nisshin Oillio Co., Ltd.) as vegetable oils were prepared, and a milk-based beverage (pH 6.7) was manufactured in the same manner as in Experimental Example 1, except that the formulation was as shown in Table 5. Sensory evaluation of the intensity of heat-induced odor was performed using No. 1-1 as a control. The results are shown in Table 5. The effect of the present invention was obtained in all cases using vegetable oils, but it was found that a lower proportion of unsaturated fatty acids in the beverage (unsaturated fatty acid ratio) resulted in a higher effect.

[0055]

[0056] Experimental Example 6: Effect of reducing heat-induced odor when the amount of vegetable oil is changed. A milk-based beverage (pH 6.7) was prepared in the same manner as in Experimental Example 1, except that the formulation shown in Table 6 was used. Sensory evaluation of the intensity of heat-induced odor was performed using No. 1-1 as a control. The results are shown in Table 6. In the beverage of the present invention, the effect of reducing heat-induced odor was obtained even when the amount of vegetable oil was changed.

[0057]

[0058] Experimental Example 7: Production of a Tea Beverage Containing Vegetable Oil A tea extract was prepared using green tea leaves or roasted tea leaves. 100g of tea leaves was stirred and extracted in 3000ml of hot water (90°C, 8 minutes), and then solid-liquid separation was performed using a centrifuge to obtain the extract. Using these extracts or matcha powder, milk components (milk, skim milk powder, cream) were added to the control and "with milk" samples, and a tea beverage containing vegetable oil was produced according to the formulation shown in Table 7. The obtained tea beverages were heat-sterilized, and 500ml portions were filled into transparent PET (polyethylene terephthalate) bottles to produce heat-sterilized packaged beverages. For these tea beverages, a sensory evaluation of the intensity of heat-degraded odor was performed in the same manner as in Experimental Example 1, using the product without added inorganic salts as a control. The results are shown in Table 7. It was found that even in tea beverages, the heat-degraded odor can be reduced by adding inorganic salts according to the present invention. Furthermore, it was found that this heat-degraded odor reduction effect can be obtained regardless of whether the beverage contains milk components or not.

[0059]

Claims

1. A heat-sterilized beverage containing vegetable oil that satisfies the following conditions (i) and (ii): (i) contains epigallocatechin, with an epigallocatechin content of 0.1 to 20.0 mg / 100 ml in the beverage, and (ii) contains an inorganic salt containing a magnesium salt and / or a potassium salt, with a magnesium content of 0.4 to 15.0 mg / 100 ml if an inorganic salt containing a magnesium salt is included, and a potassium content of 5 to 160 mg / 100 ml if an inorganic salt containing a potassium salt is included.

2. The beverage according to claim 1, further satisfying (iii) the content of vegetable oils and fats being 15 to 3100 mg / 100 ml.

3. The beverage according to claim 1 or 2, comprising an inorganic salt containing a magnesium salt.

4. The beverage according to claim 1 or 2, comprising an inorganic salt containing a potassium salt.

5. The beverage according to claim 1 or 2, wherein the inorganic salt comprises both a magnesium salt and a potassium salt.

6. The beverage according to claim 1 or 2, wherein the ratio of potassium content to magnesium content in the beverage [potassium content / magnesium content] is 1.0 to 30.

0.

7. The beverage according to claim 1 or 2, wherein the inorganic salt contains chloride.

8. The beverage according to claim 1 or 2, further satisfying the following: (iv) If the beverage does not contain milk components, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 80% by mass or less, and if the beverage contains milk components, the ratio of the amount of unsaturated fatty acids to the amount of fatty acids in the beverage is 50% by mass or less.

9. The beverage according to claim 1 or 2, further satisfying (v) the protein content in the beverage being 2.0 g / 100 ml or less.

10. A method for producing a heat-sterilized beverage, comprising the steps of adding vegetable oil, a material for supplying epigallocatechin, and an inorganic salt containing a magnesium salt and / or a potassium salt to a beverage base liquid, and heat sterilizing the beverage, wherein the epigallocatechin content in the final beverage is 0.1 to 20.0 mg / 100 ml, the magnesium content in the final beverage is 0.4 to 15.0 mg / 100 ml when an inorganic salt containing a magnesium salt is added, and the potassium content in the final beverage is 5 to 160 mg / 100 ml when an inorganic salt containing a potassium salt is added.

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