JP2013039068A - Zero calorie drink containing milk and method for producing the same - Google Patents
Zero calorie drink containing milk and method for producing the same Download PDFInfo
- Publication number
- JP2013039068A JP2013039068A JP2011177578A JP2011177578A JP2013039068A JP 2013039068 A JP2013039068 A JP 2013039068A JP 2011177578 A JP2011177578 A JP 2011177578A JP 2011177578 A JP2011177578 A JP 2011177578A JP 2013039068 A JP2013039068 A JP 2013039068A
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- Prior art keywords
- beverage
- milk
- coffee
- drink
- kcal
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- Granted
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Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、風味の改善されたゼロカロリーのミルク入り飲料及びその製造方法に関する。 The present invention relates to a zero calorie milk-containing beverage with improved flavor and a method for producing the same.
従来より市販されている清涼飲料、コーヒー飲料、茶飲料などの飲料には、嗜好性を向上させるために比較的多量の糖類が使用されている。近年、健康に対する意識向上やダイエット志向などから、飲料の分野においてもより低カロリー化乃至ノンカロリー（ゼロカロリー）化の要望が大きくなっており、糖アルコールなどの低カロリー甘味料や、スクラロース、ステビア、アスパルテーム及びアセスルファムカリウムなどの高甘味度甘味料を使用した低カロリー又はゼロカロリー飲料が既に実用化されている。消費者は、このような製品においてカロリーを気にする必要はないが、低カロリー甘味料や高甘味度甘味料は、対応する完全カロリー（フルカロリー）製品の味とは異なる味をもたらし、嗜好性を低下させることが知られている。具体的には、甘味の立ちやキレ、後味の時間や質、濃厚感などの口当たりといった点において、ショ糖を含む製品に比べて味が劣ることが指摘されている。 In beverages such as soft drinks, coffee drinks, and tea drinks that have been commercially available, a relatively large amount of sugar is used to improve palatability. In recent years, there has been a growing demand for lower calorie or non-calorie (zero calorie) in the beverage field due to health awareness and diet orientation. Low-calorie sweeteners such as sugar alcohol, sucralose, stevia Low-calorie or zero-calorie beverages using high-intensity sweeteners such as aspartame and acesulfame potassium have already been put into practical use. Consumers do not need to worry about calories in such products, but low-calorie sweeteners and high-intensity sweeteners have a different taste and taste than the corresponding full-calorie product. It is known to reduce sex. Specifically, it has been pointed out that the taste is inferior to that of a product containing sucrose in terms of sweetness, sharpness, time and quality of aftertaste, and taste such as richness.
そこで、高甘味度甘味料を含有する製品の質を改善することが提案されている。例えば、特許文献１には、ノンカロリーの特性を維持しながら、質感のある良好な甘味質を有する甘味組成物で、エリスリトール、アセスルファムＫ及びスクラロースからなる甘味組成物であって、該甘味組成物中のエリスリトールの含有率が９６．６３〜９９．５２重量％であり、アセスルファムＫの含有率が０．２６〜２．６３重量％であり、スクラロースの含有率が０．１４〜１．１３重量％である甘味組成物が開示されており、この甘味組成物を含有する飲料としてコーヒー・紅茶飲料が例示されている。 Thus, it has been proposed to improve the quality of products containing high intensity sweeteners. For example, Patent Document 1 discloses a sweetness composition having good texture with a good texture while maintaining non-caloric characteristics, and a sweetening composition comprising erythritol, acesulfame K, and sucralose, The content of erythritol is 96.63 to 99.52% by weight, the content of acesulfame K is 0.26 to 2.63% by weight, and the content of sucralose is 0.14 to 1.13% by weight. % Of a sweetening composition is disclosed, and a coffee / tea drink is exemplified as a beverage containing the sweetening composition.
また、特許文献２には、（ａ）１以上の非栄養性甘味料、（ｂ）糖アルコール、および（ｃ）Ｄ−タガトースを、ダイエット飲料に含める工程を含む、ダイエット飲料の味を改善する方法が開示されており、実施例には、この方法によりダイエットコーラ飲料がフルカロリー飲料に近い味を有することが示されている。 Patent Document 2 discloses that (a) one or more non-nutritive sweeteners, (b) a sugar alcohol, and (c) D-tagatose are included in the diet beverage to improve the taste of the diet beverage. A method is disclosed, and the examples show that this method makes diet cola beverages have a taste similar to full calorie beverages.
特許文献３には、乳成分と脂肪よりなり乳糖含有率が１重量％以下である乳糖代替成分を含有し、キシリトール、ソルビトール、マルチトール、エリスリトール、マンニトール等の糖アルコールと、ステビア、アスパルテーム、グリチルリチン等の非糖類甘味料（ジテルペン配糖体）を含む乳風味コーヒー飲料又は乳風味紅茶飲料が記載されている。 Patent Document 3 contains a lactose substitute component consisting of a milk component and fat and having a lactose content of 1% by weight or less, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, mannitol, stevia, aspartame, glycyrrhizin Milk-flavored coffee beverages or milk-flavored black tea beverages containing non-saccharide sweeteners (diterpene glycosides) are described.
ミルク入りコーヒーやミルク入り紅茶などの乳分を含有する飲料（以下、ミルク入り飲料という）は、コーヒーや紅茶などのベース飲料特有の香りとコクといった「飲料感」（コーヒー感や紅茶感）、ミルクのコクやまろやかさといった「乳感」、甘さや厚み（ボディ感）といった「甘味感」のバランスが重要視される飲料である。 Beverages containing milk such as coffee with milk and tea with milk (hereinafter referred to as milk drinks) are "beverages" (coffee feeling and tea feeling) such as aroma and richness peculiar to base drinks such as coffee and tea. It is a beverage that places importance on the balance between “milkiness” such as the richness and mellowness of milk, and “sweetness” such as sweetness and thickness (body feeling).
いわゆるゼロカロリー飲料（１００ｍＬあたりの熱量が５ｋｃａｌ未満の飲料）の開発にあたっては、例えば、コーヒー飲料は、糖類や乳分を添加していなくても、コーヒーの抽出液自体が３ｋｃａｌ／１００ｍＬ程度の熱量を有するため、風味の良いショ糖や乳分はカロリーが高く、ゼロカロリー飲料への処方は大きく制限される。そのため、ゼロカロリーのミルク入りコーヒー飲料は、コーヒー抽出液に高甘味度甘味料と、場合によって極めて少量の乳分を配合することによって調製されている場合がほとんどであり、フルカロリーのミルク入りコーヒー飲料のコーヒー感、乳感、甘味感のバランスを大きく欠いている。したがって、ゼロカロリーのミルク入り飲料において、フルカロリー飲料の味に類似した味を有する飲料が強く望まれている。 In developing a so-called zero-calorie beverage (a beverage whose calorie per 100 mL is less than 5 kcal), for example, a coffee beverage itself has a calorific value of about 3 kcal / 100 mL even without adding sugar or milk. Therefore, sucrose and milk with good flavor have high calories, and prescriptions for zero-calorie beverages are greatly limited. For this reason, coffee beverages with milk of zero calories are often prepared by blending a high-sweetness sweetener and, in some cases, a very small amount of milk in the coffee extract. There is a significant lack of a balance of coffee, milk and sweetness in beverages. Therefore, beverages having a taste similar to that of full-calorie beverages are strongly desired among zero-calorie milk-containing beverages.
本発明は、ベース飲料の風味（飲料感）、乳感、甘味感のバランスを維持したゼロカロリーのミルク入り飲料を提供することを目的とする。 An object of the present invention is to provide a zero-calorie milk-containing beverage that maintains the balance of flavor (beverage feeling), milky feeling, and sweetness of a base beverage.
本発明者らは、上記課題を解決するために鋭意検討を行った結果、（１）飲料中の脂質、タンパク質及び炭水化物のエネルギー量とそのバランス、及び（２）飲料中のナトリウムイオン濃度、がミルク入り飲料の風味に大きな影響を及ぼすことを見出した。そして、これらの条件を特定することにより、ゼロカロリーのミルク入り飲料でありながら、フルカロリー飲料に極めて類似した風味を有するミルク入り飲料が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that (1) the amount of energy of lipids, proteins and carbohydrates in the beverage and the balance thereof, and (2) the concentration of sodium ions in the beverage. It has been found that it greatly affects the flavor of milk-containing beverages. And by specifying these conditions, it discovered that the drink containing milk which has a flavor very similar to a full-calorie drink was obtained, although it was a drink containing milk of zero calories, and came to complete this invention.
すなわち、これに限定されるものではないが、本発明は以下に関する。
（１） 乳分及び甘味料を含有する飲料であって、脂質、タンパク質及び炭水化物を、それぞれ次のエネルギー量：
（ａ）脂質：０．３〜２．２ｋｃａｌ／１００ｍＬ；
（ｂ）タンパク質：０．２〜１．４ｋｃａｌ／１００ｍＬ；
（ｃ）炭水化物：０．９〜２．６ｋｃａｌ／１００ｍＬ；
を満たす量で含み、飲料中のナトリウム濃度が３０〜７０ｍｇ／１００ｍＬである、上記飲料。
（２） 甘味料として、少なくとも1種の糖アルコールを含有する、請求項１に記載の飲料。
（３） 糖アルコールがエリスリトールである、請求項２に記載の飲料。
（４） コーヒー飲料である、請求項１〜３のいずれかに記載の飲料。
That is, although not limited to this, the present invention relates to the following.
(1) A beverage containing milk and a sweetener, wherein lipids, proteins and carbohydrates have the following energy amounts:
(A) Lipid: 0.3-2.2 kcal / 100 mL;
(B) Protein: 0.2-1.4 kcal / 100 mL;
(C) Carbohydrate: 0.9-2.6 kcal / 100 mL;
The said drink which is contained in the quantity satisfy | filled and the sodium concentration in a drink is 30-70 mg / 100 mL.
(2) The beverage according to claim 1, comprising at least one sugar alcohol as a sweetener.
(3) The beverage according to claim 2, wherein the sugar alcohol is erythritol.
(4) The beverage according to any one of claims 1 to 3, which is a coffee beverage.
本発明により、ゼロカロリーのミルク入り飲料でありながら、フルカロリー飲料に極めて類似した風味を有するミルク入り飲料が提供される。例えば、コーヒー感、乳感、甘味感のバランスがよく、風味良好なゼロカロリーのミルク入りコーヒー飲料が提供される。 The present invention provides a milk-containing beverage having a flavor very similar to a full-calorie beverage while being a zero-calorie milk-containing beverage. For example, a zero-calorie milk-containing coffee beverage having a good balance of coffee feeling, milky feeling, and sweetness and good flavor is provided.
本発明において、ミルク入り飲料とは、乳分を原料として使用した飲料を意味する。本発明のミルク入り飲料は、長期保存性を高めるため、ＵＨＴ殺菌やレトルト殺菌等の高温殺菌工程を経て製造することが好ましい。また、本発明の好ましい態様として、例えば、缶、紙パック、ＰＥＴボトル等の保存容器に充填された、長期間の保存に適した容器詰め飲料が挙げられる。 In the present invention, a beverage containing milk means a beverage using milk as a raw material. The milk-containing beverage of the present invention is preferably produced through a high-temperature sterilization process such as UHT sterilization or retort sterilization in order to enhance long-term storage. Moreover, as a preferable aspect of the present invention, for example, a container-packed beverage suitable for long-term storage filled in a storage container such as a can, a paper pack, or a PET bottle can be mentioned.
本発明において飲料との関連で用いられる「乳分」との用語は、飲料にミルク風味やミルク感を付与するために添加する成分を指し、主に乳等省令に定義されている乳、牛乳及び乳製品のことをいう。例えば、生乳、牛乳、特別牛乳、脱脂乳、加工乳、乳飲料等が挙げられ、乳製品としては、クリーム、調製クリーム、濃縮ホエイ、濃縮乳、脱脂濃縮乳、無糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、調整粉乳などが挙げられる。なお、調製クリームとは、脂肪やタンパク質量を調製された加工クリームを意味する。本発明の飲料では、特にタンパク質が少ない乳分（クリーム若しくはバター等）を用い、これにカゼインナトリウムを添加したものが好適に用いられる。乳分は、ゼロカロリー飲料となる量で添加され、また、後述するエネルギー量およびナトリウム濃度を満足するような量で添加することができる。 The term “milk” used in the context of beverages in the present invention refers to a component added to give a beverage a milk flavor or a milky feeling, and is mainly defined by a ministerial ordinance such as milk, milk. And dairy products. For example, raw milk, cow milk, special milk, skim milk, processed milk, milk drinks, etc. are mentioned, and as dairy products, cream, prepared cream, concentrated whey, concentrated milk, skim concentrated milk, sugar-free condensed milk, sweetened skimmed condensed milk, Examples include whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, and adjusted milk powder. The term “prepared cream” means a processed cream prepared with the amount of fat and protein. In the beverage of the present invention, a milk (cream or butter, etc.) with particularly low protein and sodium casein added thereto is preferably used. The milk is added in an amount that makes a zero calorie beverage, and can be added in an amount that satisfies the energy amount and sodium concentration described below.
本発明のミルク入り飲料は、上記乳分を原料として含む飲料であれば、その種類を限定されるものではなく、例えば、コーヒー分を含むミルク入りコーヒー飲料、紅茶分を含むミルク入り紅茶飲料の他、ココア、発酵乳風味飲料などが含まれる。ここで、「コーヒー分」とは、コーヒー豆由来の成分を含有する溶液のことをいい、例えば、コーヒー抽出液、すなわち、焙煎、粉砕されたコーヒー豆を水や温水などを用いて抽出した溶液や、コーヒー抽出液を濃縮したコーヒーエキス、コーヒー抽出液を乾燥したインスタントコーヒーなどを、水や温水などで適量に調整した溶液が挙げられる。また、「紅茶分」とは、紅茶葉由来の成分を含有する溶液のことをいい、例えば、紅茶葉抽出液、すなわち紅茶葉を温水などを用いて抽出した溶液や、紅茶葉抽出液を濃縮した紅茶エキス、紅茶葉抽出液を乾燥した粉末紅茶などを水や温水などで適量に調整した溶液が挙げられる。 The milk-containing beverage of the present invention is not limited as long as it is a beverage containing the above milk as a raw material. For example, a milk-containing coffee beverage containing a coffee portion or a milk-containing tea beverage containing a tea portion is used. Others include cocoa and fermented milk flavored beverages. Here, the “coffee content” refers to a solution containing a component derived from coffee beans. For example, a coffee extract, that is, roasted and pulverized coffee beans are extracted using water or hot water. Examples thereof include a solution, a coffee extract obtained by concentrating a coffee extract, and an instant coffee obtained by drying the coffee extract to a suitable amount with water or warm water. The term “tea content” refers to a solution containing components derived from black tea leaves. For example, a black tea leaf extract, that is, a solution obtained by extracting black tea leaves with warm water or the like, or a black tea leaf extract is concentrated. Examples include a solution prepared by adjusting a suitable amount of dry tea extract, powdered tea obtained by drying a tea leaf extract, or the like with water or warm water.
本明細書で使用される「ゼロカロリー飲料」とは、飲料１００ｍＬあたりの熱量が５ｋｃａｌ未満の飲料をいい、「フルカロリー飲料」とは、飲料１００ｍＬあたりの熱量が２０ｋｃａｌ以上の飲料をいう。 As used herein, “zero calorie beverage” refers to a beverage having a calorie per 100 mL of beverage of less than 5 kcal, and “full calorie beverage” refers to a beverage having a calorie per 100 mL of beverage of 20 kcal or more.
本発明では、飲料中の（１）脂質、タンパク質及び炭水化物のエネルギー量、及び（２）ナトリウムイオン濃度、の条件を特定することにより、ゼロカロリーのミルク入り飲料でありながら、フルカロリー飲料に極めて類似した風味を有するミルク入り飲料が得られる。 In the present invention, by specifying the conditions of (1) the amount of energy of lipids, proteins and carbohydrates in the beverage, and (2) the sodium ion concentration, the beverage is a zero-calorie milk-containing beverage, which is extremely A milk-containing beverage having a similar flavor is obtained.
１つの態様において本発明の飲料がミルク入りコーヒー飲料であれば、本発明により、コーヒー感、乳感、甘味感のバランスがよく、風味良好なゼロカロリー飲料が提供される。ここで、本明細書でいう「風味良好」とは、ベース飲料の風味（コーヒー飲料であればコーヒー特有の香りとコクといった「コーヒー感」）、ミルクのコクやまろやかさといった「乳感」、甘さや厚み（ボディ感）といった「甘味感」のバランスが重要視味のバランスが良く飲みやすい飲料で、飲用後に知覚される後味も良い飲料を意味する。 In one embodiment, if the beverage of the present invention is a coffee beverage containing milk, the present invention provides a zero-calorie beverage having a good balance of coffee feeling, milky feeling, and sweetness and good flavor. Here, “good flavor” in the present specification means the flavor of the base beverage (“coffee feeling” such as coffee-specific aroma and richness in the case of a coffee beverage), “milkiness” such as the richness and mellowness of milk, The balance of “sweet feeling” such as sweetness and thickness (body feeling) is important. It means a beverage that has a good balance of visual taste and is easy to drink, and also has a good aftertaste perceived after drinking.
本発明の飲料は、まず飲料中に含まれる脂質、タンパク質及び炭水化物のエネルギー量が、それぞれ(a)脂質：０．３〜２．２ｋｃａｌ／１００ｍＬ、(b)タンパク質：０．２〜１．４ｋｃａｌ／１００ｍＬ、(c)炭水化物：０．９〜２．６ｋｃａｌ／１００ｍＬを満たすように調整される。特に好ましくは(a)脂質：０．５〜１．８ｋｃａｌ／１００ｍＬ、(b)タンパク質：０．６〜１．０ｋｃａｌ／１００ｍＬ、(c)炭水化物：１．２〜１．８ｋｃａｌ／１００ｍＬの範囲で調整される。飲料中の脂質、タンパク質及び炭水化物のエネルギー量がこの範囲となるように調整することによって、ゼロカロリー飲料の風味が改善される。 In the beverage of the present invention, first, the energy amounts of lipid, protein and carbohydrate contained in the beverage are (a) lipid: 0.3 to 2.2 kcal / 100 mL, and (b) protein: 0.2 to 1.4 kcal, respectively. / 100 mL, (c) Carbohydrate: adjusted to satisfy 0.9 to 2.6 kcal / 100 mL. Particularly preferably, (a) lipid: 0.5 to 1.8 kcal / 100 mL, (b) protein: 0.6 to 1.0 kcal / 100 mL, (c) carbohydrate: 1.2 to 1.8 kcal / 100 mL Adjusted. By adjusting the amount of energy of lipids, proteins and carbohydrates in the beverage to be in this range, the flavor of the zero calorie beverage is improved.
脂質となる成分としては、ベースとなる飲料に含まれる油脂成分（コーヒー飲料であれば、コーヒーオイル等）、乳分由来の脂質成分、その他必要に応じて添加される乳化剤や調製クリーム中に含まれる植物油脂等が挙げられる。ゼロカロリー飲料は、可溶性固形分の少なさから極めてデリケートな風味設計を必要とするものであり、植物油脂を配合すると異味として強く知覚される傾向にある。したがって、植物油脂は配合しないか、ごく少量で配合するようにすることが好ましい。具体的には、飲料中の脂質中、乳分由来の脂質の比率が５０％以上、好ましくは７０％以上となるように調整することが好ましい。 Ingredients used as lipids include fats and oils contained in base beverages (coffee oil, etc. for coffee drinks), lipid components derived from milk, and other emulsifiers and preparation creams added as necessary And vegetable oils and the like. Zero-calorie beverages require a very delicate flavor design due to the low soluble solid content, and tend to be strongly perceived as an off-flavor when blended with vegetable oils and fats. Therefore, it is preferable not to mix vegetable oil or fat or to mix it in a very small amount. Specifically, it is preferable to adjust so that the ratio of milk-derived lipid in the lipid in the beverage is 50% or more, preferably 70% or more.
タンパク質となる成分としては、ベースとなる飲料に含まれるタンパク質成分、その他必要に応じて添加される安定化剤等が挙げられる。メカニズムは不明であるが、飲料中のカゼインタンパク質含量が１ｍｇ〜３５０ｍｇ／１００ｍＬ、好ましくは１０ｍｇ〜３００ｍｇ／１００ｍＬとなるように調整することで、さらに風味良好なミルク入り飲料が得られる。具体的には、飲料中のタンパク質中、カゼインタンパク質の比率が４％以上、好ましくは１０％以上となるように調整することが好ましい。 Examples of the protein component include a protein component contained in the base beverage, and other stabilizers added as necessary. Although the mechanism is unknown, by adjusting the casein protein content in the beverage to be 1 mg to 350 mg / 100 mL, preferably 10 mg to 300 mg / 100 mL, a milk-containing beverage with even better flavor can be obtained. Specifically, it is preferable to adjust the ratio of casein protein to 4% or more, preferably 10% or more in the protein in the beverage.
炭水化物となる成分としては、ベースとなる飲料に含まれる炭水化物成分（コーヒー飲料であれば、コーヒーオリゴ糖や多糖類等）、乳分に含まれる炭水化物成分（例えば、乳糖等）、甘味料に含まれる炭水化物成分等が挙げられる。乳分由来の炭水化物成分は、風味を低下させる傾向にあることから、飲料中の炭水化物中、乳分由来の炭水化物の比率が１０％以下、好ましくは５％以下となるように調整することが好ましい。 As carbohydrate components, carbohydrate components (such as coffee oligosaccharides and polysaccharides in the case of coffee beverages) contained in base beverages, carbohydrate components (eg, lactose, etc.) contained in milk, and sweeteners Carbohydrate components and the like. Since the carbohydrate component derived from milk tends to lower the flavor, it is preferable to adjust the ratio of carbohydrate derived from milk to 10% or less, preferably 5% or less in the carbohydrate in the beverage. .
脂質量、タンパク質量の測定方法及び炭水化物量の算出方法は、栄養表示基準別表第二（平一六厚労告一二六・一部改正）に示してある方法を用いることができる。また、エネルギー算出には、五訂（増補）日本食品標準成分表に掲載されているエネルギー換算係数を用いることができる。 As the method for measuring the amount of lipid and protein, and the method for calculating the amount of carbohydrate, the methods shown in Table 2 of the Nutrition Labeling Standards (Heisei 16 thickness labor declaration 126, partially revised) can be used. Moreover, the energy conversion factor currently published in the 5th edition (enhancement) Japanese food standard composition table | surface can be used for energy calculation.
また、本発明の飲料は、飲料中のナトリウムイオン濃度が３０〜７０ｍｇ／１００ｍＬであり、４０〜６０ｍｇ／１００ｍＬとすることもできる。飲料中のナトリウムイオン濃度がこの範囲となるように調整することによって、ベース飲料や乳分の風味の立ち上がりを早くし、ボディ感を強め、甘味料や乳化剤等の後引きを低減して後味のキレをよくする等の効果が増強され、その結果、ゼロカロリーでありながら風味良好なミルク入り飲料となる。飲料中のナトリウムイオンの濃度は、コーヒー分等の原材料や乳分由来のものに加え、その他の原材料、例えば、塩化ナトリウム、乳清ミネラル等のミネラル類、重曹（炭酸水素ナトリウム）、リン酸三ナトリウム等のｐＨ調整剤、カゼインナトリウム等の安定剤などを配合して調整できる。 Moreover, as for the drink of this invention, the sodium ion concentration in a drink is 30-70 mg / 100mL, and can also be 40-60 mg / 100mL. By adjusting the sodium ion concentration in the beverage to be within this range, the flavor of the base beverage and milk can be increased quickly, the body feeling can be strengthened, and the aftertaste of sweeteners and emulsifiers can be reduced. The effect of improving the sharpness is enhanced, resulting in a milk-containing beverage having a good flavor while having zero calories. Concentrations of sodium ions in beverages include raw materials such as coffee and those derived from milk, as well as other raw materials such as minerals such as sodium chloride and whey minerals, baking soda (sodium bicarbonate), triphosphate It can be adjusted by blending a pH adjuster such as sodium and a stabilizer such as sodium caseinate.
本発明におけるナトリウム濃度の測定方法は、栄養表示基準別表第二（平一六厚労告一二六・一部改正）に示してある方法を用いることができる。
本発明のミルク入り飲料は、乳分の他に、少なくとも甘味料を含有する。甘味料としては、甘味を呈する成分であれば使用することができる。例えば、単糖類、二糖類、オリゴ糖類または糖アルコール類が挙げられる。単糖類としては、ぶどう糖、果糖、木糖、ソルボース、ガラクトース又は異性化糖などが挙げられ、二糖類としては、蔗糖 、麦芽糖、乳糖、異性化乳糖又はパラチノースなどが挙げられる。オリゴ糖類としては、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、カップリングシュガー又はパラチノースなどが挙げられる。糖アルコール類としては、例えば、エリスリトール、ソルビトール，キシリトール，マンニトール等の単糖アルコール類、マルチトール，イソマルチトール，ラクチトール等の２糖アルコール類、マルトトリイトール，イソマルトトリイトール，パニトール等の３糖アルコール類、オリゴ糖アルコール等の４糖以上アルコール類、粉末還元麦芽糖水飴などが挙げられる。その他、ステビア、アスパラテーム、サッカリン、グルチルリチン、ソーマチンなどの甘味料として挙げられる。これらの甘味料は、単独で使用されてもよいし、２種以上組み合わせて使用してもよい。
As the method for measuring the sodium concentration in the present invention, the method shown in Table 2 of the Nutrition Labeling Standards (Heisei 16 Thick Labor Notification 126, partially revised) can be used.
The milk-containing beverage of the present invention contains at least a sweetener in addition to milk. As the sweetener, any component that exhibits sweetness can be used. For example, monosaccharides, disaccharides, oligosaccharides or sugar alcohols can be mentioned. Examples of monosaccharides include glucose, fructose, wood sugar, sorbose, galactose, and isomerized sugar. Examples of disaccharides include sucrose, maltose, lactose, isomerized lactose, and palatinose. Examples of the oligosaccharide include fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, and palatinose. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol; disaccharide alcohols such as maltitol, isomaltitol, and lactitol; Examples include sugar alcohols, alcohols having four or more sugars such as oligosaccharide alcohol, and powdered reduced maltose starch syrup. Other examples include sweeteners such as stevia, aspartame, saccharin, glycyrrhizin and thaumatin. These sweeteners may be used alone or in combination of two or more.
本発明の飲料では、特に糖アルコールが好適に用いられる。糖アルコールを用いることで、本発明のナトリウムイオンを特定濃度に調整して得られる効果を相乗的に又は相加的に高めることができる。糖アルコールを用いる場合、その配合量は、本発明の飲料中の(c)炭水化物のエネルギー量等や甘味度等を勘案して適宜設定されるが、例えばエリスリトールを用いる場合、飲料全量に対し、０．１〜７．０重量％、好ましくは０．６〜１．５重量％程度配合するとよい。 In the beverage of the present invention, sugar alcohol is particularly preferably used. By using a sugar alcohol, the effect obtained by adjusting the sodium ion of the present invention to a specific concentration can be enhanced synergistically or additively. When using a sugar alcohol, the blending amount thereof is appropriately set in consideration of the energy amount and sweetness of (c) carbohydrate in the beverage of the present invention.For example, when using erythritol, About 0.1 to 7.0% by weight, preferably about 0.6 to 1.5% by weight may be blended.
本発明のミルク入り飲料には、保存性を高める等の目的のため、乳化剤を配合することができる。例えば、高温殺菌工程を経て製造される容器詰め飲料は、長期間の保存を可能とするために、乳化剤を配合することが好ましい。ただし、タンパク質含量が多い飲料においては、乳化剤特有の嫌味がタンパク質などによりマスキングされるために大きな問題とはならなかったが、タンパク質含量が極めて少ないゼロカロリーの飲料では、乳化剤の嫌味が顕著に知覚される傾向がある。しかし、本発明の飲料においては乳化剤に起因する嫌味が抑制され、特に糖アルコールを配合した本発明の飲料では、特定の濃度に調整されたナトリウムイオンと糖アルコールとが相乗的に作用し、乳化剤に起因する風味低下を大きく抑制できる。 An emulsifier can be blended with the milk-containing beverage of the present invention for the purpose of enhancing storage stability. For example, it is preferable to mix an emulsifier in a container-packed beverage produced through a high-temperature sterilization process in order to enable long-term storage. However, in beverages with a high protein content, the embarrassment peculiar to emulsifiers was not a major problem because it was masked by proteins, but in beverages with very low protein content, the taste of emulsifiers was significantly perceived. Tend to be. However, in the beverage according to the present invention, the unpleasant taste caused by the emulsifier is suppressed. In particular, in the beverage according to the present invention in which sugar alcohol is blended, the sodium ion and sugar alcohol adjusted to a specific concentration act synergistically, It is possible to greatly suppress the deterioration in flavor caused by.
本発明において乳化剤としては、例えば、シュガーエステル、グリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、動物性ステロール、植物性ステロール等や、これらの混合物が挙げられる。また、乳化剤に加えて、セルロース、グアーガム、ローカストビンガム、カラギーナン、アラビアガム、アルギン酸、ペクチン等の乳化安定剤を含有させてもよい。特に、シュガーエステル及び／又はグリセリン脂肪酸エステルの嫌味に対して、特定のナトリウムイオン及び糖アルコールは効果を奏する。乳化剤の含有量は、乳化剤の種類等により異なるが、通常、０．００１〜０．０５重量％、好ましくは０．００２〜０．０３重量％程度である。 Examples of the emulsifier in the present invention include sugar ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, animal sterol, vegetable sterol, and the like, and mixtures thereof. In addition to the emulsifier, an emulsion stabilizer such as cellulose, guar gum, locust bin gum, carrageenan, gum arabic, alginic acid and pectin may be contained. In particular, specific sodium ions and sugar alcohols have an effect on the taste of sugar esters and / or glycerin fatty acid esters. The content of the emulsifier varies depending on the type of emulsifier and the like, but is usually about 0.001 to 0.05% by weight, preferably about 0.002 to 0.03% by weight.
本発明の飲料には、本発明の構成を超えない範囲で、上記成分に加えて各種ビタミン類、各種ミネラル類、食物繊維、香料、着色剤、安定化剤等を配合することもできる。
１つの態様において本発明は飲料の製造方法であり、各種原料を混合することにより飲料が製造される。本発明の飲料は、乳分及び甘味料を少なくとも含有するため、これらの原料を混合してミルク入り飲料が製造される。ミルク入り飲料のｐＨは特に制限されないが、ｐＨ４．０〜８．０が好ましく、ｐＨ５．０〜７．０がより好ましく、ｐＨ５．５〜６．５が最も好ましい。また、本発明においては、保存性を高めるため、各種原料を混合して得られた調合液を高温殺菌処理することができ、高温殺菌処理としては、ＵＨＴ殺菌やレトルト殺菌等を好適な例として挙げることができる。さらに、本発明においては、飲料を各種容器に充填して容器詰め飲料とすることができる。なお、殺菌工程と充填工程を行う順序は特に限定されず、いずれを先に行ってもよい。
In the beverage of the present invention, various vitamins, various minerals, dietary fiber, fragrance, colorant, stabilizer and the like can be blended in addition to the above components within the range not exceeding the configuration of the present invention.
In one aspect, the present invention is a method for producing a beverage, and a beverage is produced by mixing various raw materials. Since the drink of this invention contains milk and a sweetener at least, these raw materials are mixed and a drink containing milk is manufactured. The pH of the milk-containing beverage is not particularly limited, but is preferably pH 4.0 to 8.0, more preferably pH 5.0 to 7.0, and most preferably pH 5.5 to 6.5. Moreover, in this invention, in order to improve preservability, the liquid mixture obtained by mixing various raw materials can be high-temperature sterilized, and as a high-temperature sterilization, UHT sterilization, retort sterilization, etc. are suitable examples. Can be mentioned. Furthermore, in this invention, a drink can be filled with various containers and it can be set as a container stuffed drink. In addition, the order which performs a sterilization process and a filling process is not specifically limited, Any may be performed first.
また別の観点からは本発明は、ゼロカロリーのミルク入り飲料の風味改善方法であって、乳分及び甘味料を混合する工程、飲料中の脂質、タンパク質、炭水化物のエネルギー量が、脂質：０．３〜２．２ｋｃａｌ／１００ｍＬ、タンパク質：０．２〜１．４ｋｃａｌ／１００ｍＬ、炭水化物：０．９〜２．６ｋｃａｌ／１００ｍＬとなるように調整する工程を備える。 From another point of view, the present invention is a method for improving the flavor of a zero calorie milk-containing beverage, wherein the step of mixing milk and sweetener, the amount of energy of lipids, proteins and carbohydrates in the beverage is 0 lipid. .3 to 2.2 kcal / 100 mL, protein: 0.2 to 1.4 kcal / 100 mL, carbohydrate: 0.9 to 2.6 kcal / 100 mL.
以下、本発明を実施例に基づき詳細に説明するが、本発明はこれらに限定されるものではない。なお、本発明において数値範囲はその端点を含むものとして記載される。
また、実施例における脂質量、タンパク質量の測定方法及び炭水化物量の算出方法は、栄養表示基準別表第二（平一六厚労告一二六・一部改正）に示してある方法を用いた。エネルギー算出には、五訂（増補）日本食品標準成分表に掲載されているエネルギー換算係数を用いた。ただし、修正アトウォーター法に従い、タンニン（ＦＯＬＩＮ−ＤＥＮＩＳ法にて測定）、カフェイン及び糖アルコール（エリスリトール）（高速液体クロマトグラフ法にて測定）も考慮した。ナトリウム濃度の測定方法は、栄養表示基準別表第二（平一六厚労告一二六・一部改正）に示してある方法を用いた。
＜試験例１＞
各栄養成分由来エネルギーのバランスとミルク入り飲料の呈味との関係を検討した。
EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these. In the present invention, the numerical range is described as including the end points.
In addition, the method for measuring the amount of lipid, the amount of protein and the method for calculating the amount of carbohydrate in Examples used the methods shown in Table 2 of the Nutrition Labeling Standards (Heisei 16 Thick Labor Decree, partially revised). . For energy calculation, the energy conversion factors listed in the 5th edition (enlarged) Japanese food standard composition table were used. However, tannin (measured by FOLIN-DENIS method), caffeine and sugar alcohol (erythritol) (measured by high performance liquid chromatographic method) were also taken into account according to the modified atwater method. The method for measuring the sodium concentration was the method shown in Table 2 of the Nutrition Labeling Standards (Heisei 16 Thick Labor Notification 126, partially revised).
<Test Example 1>
The relationship between the balance of energy derived from each nutritional component and the taste of beverages containing milk was examined.
まず、焙煎したコーヒー豆を粉砕し、豆に対して約８倍量の熱湯でドリップ抽出し、遠心処理後、５００メッシュで濾過することで、コーヒー抽出液を得た。この抽出液を試験例１〜３に使用した。 First, the roasted coffee beans were pulverized, drip extracted with about 8 times the amount of hot water with respect to the beans, centrifuged, and filtered through 500 mesh to obtain a coffee extract. This extract was used in Test Examples 1 to 3.
次いで、表１に示す栄養成分値をとるように、以下の手順によりミルク入りコーヒー飲料を調合した。すなわち、コーヒー抽出液に殺菌後のｐＨが６．１〜６．５となるよう重曹を添加し、甘味料（サネット０．１６ｇ／Ｌ（キリン協和フーズ株式会社）及びスクラロース０．０２ｇ／Ｌ（三栄源エフ・エフ・アイ株式会社））を加えた後、均質化処理した加工クリーム（特性値：乳脂肪分４０％、たんぱく質１．０％、無脂乳固形分２．７％、灰分０．４％）及び乳化剤０．２ｇ／Ｌ（特性値：脂質１００％）を加えた。さらに乳清ミネラル（株式会社ＡＤＥＫＡ、商品名：みるくのミネラル、ナトリウム約０．６質量％）を添加してナトリウム量を調整した。調合液をよく攪拌した後、均質化処理を行い、実施例１のミルク入りコーヒー飲料を得た。なお、比較例２のみ、甘味料として砂糖０．７ｇ／Ｌを用いて調製した。表１の配合に示す各栄養成分の量の調整は、コーヒー抽出液、加工クリーム、乳清ミネラルの配合量を調整することによって行った。 Next, a milk-containing coffee drink was prepared by the following procedure so as to take the nutritional component values shown in Table 1. That is, baking soda was added to the coffee extract so that the pH after sterilization was 6.1 to 6.5, and sweeteners (Sanet 0.16 g / L (Kirin Kyowa Foods Co., Ltd.) and sucralose 0.02 g / L ( Saneigen F.F.I.)) and then homogenized processed cream (characteristic values: 40% milk fat, 1.0% protein, 2.7% non-fat milk solids, 0 ash) 0.4%) and 0.2 g / L of emulsifier (characteristic value: lipid 100%). Furthermore, whey mineral (ADEKA Corporation, trade name: milk mineral, about 0.6 mass% sodium) was added to adjust the amount of sodium. After thoroughly stirring the preparation, homogenization treatment was performed to obtain a milk-containing coffee drink of Example 1. Only Comparative Example 2 was prepared using 0.7 g / L of sugar as a sweetener. Adjustment of the quantity of each nutrient component shown to the mixing | blending of Table 1 was performed by adjusting the compounding quantity of coffee extract, processed cream, and whey mineral.
このようにして調製した飲料１８５ｇを１９０ｇ用飲料用缶に充填し、レトルト殺菌を行い、容器詰め飲料を製造した。 Thus, 185 g of the prepared beverage was filled in a 190 g beverage can, sterilized by retort, and a container-packed beverage was produced.
製造したミルク入りコーヒー飲料について、専門パネラー３名により官能検査を実施した。官能評価については５点満点（比較例１を基準点の３点とし、点数の高い方が高評価とした）の評価として合議により採点した。結果を表２に示す。結果より、飲料中の脂質、タンパク質及び炭水化物のエネルギー量を特定範囲とすることで、ミルク入りコーヒー飲料の風味が良好となることが示された。 The produced milk coffee beverage was subjected to a sensory test by three specialized panelists. The sensory evaluation was scored by consensus as an evaluation of a maximum of 5 points (comparative example 1 was 3 points as a reference point, and a higher score was higher). The results are shown in Table 2. From the results, it was shown that the flavor of the coffee beverage containing milk is improved by setting the energy amounts of lipids, proteins and carbohydrates in the beverage within a specific range.
＜試験例２＞
試験例１の結果から、飲料中の脂質、タンパク質及び炭水化物のエネルギー量が表３に示す処方となるようにして缶コーヒーを調製した。すなわち、ナトリウム濃度がミルク入り飲料の呈味にどう影響するかを検討するために、乳清ミネラルの配合量を変える以外は試験例１と同様の方法により、ナトリウム濃度の異なる缶コーヒーを調製して評価した。
<Test Example 2>
Based on the results of Test Example 1, canned coffee was prepared so that the amounts of energy of lipids, proteins and carbohydrates in the beverage were as shown in Table 3. That is, in order to examine how the sodium concentration affects the taste of beverages containing milk, canned coffees having different sodium concentrations were prepared by the same method as in Test Example 1 except that the blending amount of whey minerals was changed. And evaluated.
得られたミルク入りコーヒー飲料について、試験例１と同様にして、専門パネラーによる官能検査を実施した。結果を表４に示す。飲料中のナトリウムイオン濃度を３０〜７０ｍｇ／１００ｍＬとなるように調整することによって、コーヒー感や乳感の風味の立ち上がりがよくなり、ボディ感が増強され、甘味料や乳化剤等の後引きを低減して後味のキレをよくすることが示された。なお、塩味の観点から、ナトリウム濃度の上限は７０ｍｇ／１００ｍＬとすべきであり、好ましくは６０ｍｇ／１００ｍＬであることが判明した。 About the obtained coffee drink containing milk, it carried out similarly to Test Example 1, and implemented the sensory test by a specialized panelist. The results are shown in Table 4. By adjusting the sodium ion concentration in the beverage to be 30-70 mg / 100 mL, the rise in the flavor of coffee and milk will be improved, the body feeling will be enhanced, and the backlash of sweeteners and emulsifiers will be reduced It was shown to improve the aftertaste. From the viewpoint of salty taste, it was found that the upper limit of the sodium concentration should be 70 mg / 100 mL, preferably 60 mg / 100 mL.
＜試験例３＞
甘味料とナトリウムの関係を調べるため、表５のような処方で缶コーヒーを調製した（比較例２は、試験例の比較例２と同一のものである）。缶コーヒーの調製方法は試験例１と同様であるが、更に糖アルコールのエリスリトールを甘味料として添加した。この際、エリスリトールの甘味度を砂糖の0.7倍と換算し、甘味度を合わせて調合し、比較した。
<Test Example 3>
In order to examine the relationship between the sweetener and sodium, canned coffee was prepared according to the formulation shown in Table 5 (Comparative Example 2 is the same as Comparative Example 2 of the test example). The method for preparing canned coffee was the same as in Test Example 1, but erythritol, a sugar alcohol, was further added as a sweetener. At this time, the sweetness level of erythritol was converted to 0.7 times that of sugar, and the sweetness levels were combined and compared.
得られたミルク入りコーヒー飲料について、試験例１と同様にして、専門パネラーによる官能検査を実施した。結果を表６に示す。エリスリトールを添加し、かつナトリウム含量を増やした実施例１０は、砂糖を添加した比較例２と比較して、飛躍的にボディ感やコクが出ることが分かった。すなわち、エリスリトールとナトリウムとを組み合わせると、飲料のボディ感やコクについて相乗効果があることが確かめられた。また、エリスリトールを添加した実施例９・１０は、乳化剤に起因する風味低下を大きく抑制されており、特に後味が顕著に改善されていた。 About the obtained coffee drink containing milk, it carried out similarly to Test Example 1, and implemented the sensory test by a specialized panelist. The results are shown in Table 6. It was found that Example 10 in which erythritol was added and the sodium content was increased significantly increased body feeling and body compared with Comparative Example 2 in which sugar was added. That is, it was confirmed that combining erythritol and sodium has a synergistic effect on the body feeling and richness of the beverage. In Examples 9 and 10 to which erythritol was added, the flavor reduction due to the emulsifier was greatly suppressed, and the aftertaste was particularly improved remarkably.
Claims (4)
（ａ）脂質：０．３〜２．２ｋｃａｌ／１００ｍＬ；
（ｂ）タンパク質：０．２〜１．４ｋｃａｌ／１００ｍＬ；
（ｃ）炭水化物：０．９〜２．６ｋｃａｌ／１００ｍＬ；
を満たす量で含み、飲料中のナトリウム濃度が３０〜７０ｍｇ／１００ｍＬである、上記飲料。 A beverage containing milk and sweetener, each containing lipids, proteins and carbohydrates, with the following amounts of energy:
(A) Lipid: 0.3-2.2 kcal / 100 mL;
(B) Protein: 0.2-1.4 kcal / 100 mL;
(C) Carbohydrate: 0.9-2.6 kcal / 100 mL;
The said drink which is contained in the quantity satisfy | filled and the sodium concentration in a drink is 30-70 mg / 100 mL.
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| JP2015107070A (en) * | 2013-12-04 | 2015-06-11 | 花王株式会社 | Beverage composition |
| JP2015136309A (en) * | 2014-01-21 | 2015-07-30 | 株式会社 伊藤園 | Packaged milk-containing coffee drink and method for producing the same, method for stabilizing properties of packaged milk-containing coffee drink, and method for suppressing stickiness |
| JP2016187330A (en) * | 2015-03-30 | 2016-11-04 | 雪印メグミルク株式会社 | milk beverage |
| JP2018099066A (en) * | 2016-12-20 | 2018-06-28 | 物産フードサイエンス株式会社 | Composition for enhancing milk feeling |
| WO2019159869A1 (en) * | 2018-02-19 | 2019-08-22 | アサヒ飲料株式会社 | Beverage, packaged beverage, beverage milk flavor, and tea flavor enhancement method |
| JP2019201668A (en) * | 2015-03-30 | 2019-11-28 | 雪印メグミルク株式会社 | milk beverage |
| WO2020116637A1 (en) * | 2018-12-07 | 2020-06-11 | サントリーホールディングス株式会社 | Coffee beverage having improved quality of taste exhibited by sugar and sweetener |
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| JP2015107070A (en) * | 2013-12-04 | 2015-06-11 | 花王株式会社 | Beverage composition |
| JP2015136309A (en) * | 2014-01-21 | 2015-07-30 | 株式会社 伊藤園 | Packaged milk-containing coffee drink and method for producing the same, method for stabilizing properties of packaged milk-containing coffee drink, and method for suppressing stickiness |
| JP2016187330A (en) * | 2015-03-30 | 2016-11-04 | 雪印メグミルク株式会社 | milk beverage |
| JP2019201668A (en) * | 2015-03-30 | 2019-11-28 | 雪印メグミルク株式会社 | milk beverage |
| JP2018099066A (en) * | 2016-12-20 | 2018-06-28 | 物産フードサイエンス株式会社 | Composition for enhancing milk feeling |
| US11998032B2 (en) | 2017-06-08 | 2024-06-04 | Suntory Holdings Limited | Food or beverage with increased sweetness |
| WO2019159869A1 (en) * | 2018-02-19 | 2019-08-22 | アサヒ飲料株式会社 | Beverage, packaged beverage, beverage milk flavor, and tea flavor enhancement method |
| JP2019140950A (en) * | 2018-02-19 | 2019-08-29 | アサヒ飲料株式会社 | Beverage, container-packed beverage and method for enhancing milk flavor and tea flavor of beverage |
| JP7117112B2 (en) | 2018-02-19 | 2022-08-12 | アサヒ飲料株式会社 | Beverage, packaged beverage and method for enhancing milk flavor and tea flavor of beverage |
| TWI783120B (en) * | 2018-02-19 | 2022-11-11 | 日商朝日飲料股份有限公司 | Beverage, and method of enhancing milk and tea flavor |
| WO2020116637A1 (en) * | 2018-12-07 | 2020-06-11 | サントリーホールディングス株式会社 | Coffee beverage having improved quality of taste exhibited by sugar and sweetener |
| JP2020184910A (en) * | 2019-05-13 | 2020-11-19 | アサヒ飲料株式会社 | Sodium-containing beverage |
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