JP4354352B2 - Stabilizer for milk beverage and its application - Google Patents

Description

  The present invention relates to a milk beverage that is produced by UHT sterilization and that can be distributed at room temperature. Furthermore, when manufacturing the milk beverage which can distribute | circulate at normal temperature, it is related with the method of suppressing the burning of the milk beverage to a plate at the time of sterilizing with a UHT sterilizer.

  Conventionally, it has been known to use cellulose such as cellulose composites and microcrystalline cellulose to disperse insoluble powders such as cocoa and matcha in milk beverages, and use emulsifiers in these milk beverages. It is known that it can be produced by UHT sterilization (Patent Document 1, Patent Document 2).

  However, these UHT sterilization methods include chilled (refrigerated) such as 140 ° C. for 2 seconds (see Experimental Example [0011] of Patent Document 1), 120 ° C. for 10 seconds (see Example [0033] of Patent Document 2). It is a sterilization condition for distribution, and if the sterilization strength is increased so that it can be distributed at room temperature, the milk beverage is burned on the plate of the UHT sterilizer, the continuous operation time is limited, and the production efficiency deteriorates. It was.

  Furthermore, it has been studied to add a cellulose composite or the like to a sealed coffee beverage. For example, it is a coffee beverage in a sealed container containing a large amount of soluble solids derived from coffee beans, and the generation of precipitates derived from coffee components by adding fiber-based mucilage such as crystalline cellulose and carboxymethylcellulose (CMC) (Patent Document 3), a coffee beverage containing a milk ingredient characterized by containing a food emulsifier and a cellulose complex (Patent Document 4), a coffee extract, fresh cream or butter, an emulsifier, There is a coffee production method (Patent Document 5) characterized by adding microcrystalline cellulose, adjusting the pH to 5.0 to 6.5 and sterilizing by heating. However, these beverages are manufactured by retort sterilization at 120 to 125 ° C. for about 20 to 25 minutes, and are not manufactured by UHT sterilization.

JP-A-6-169737 JP 2000-31572 A JP-A-6-205641 JP-A-6-335348 JP-A-6-245703

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method capable of producing a milk beverage without burning on the plate of the UHT sterilizer when producing a milk beverage that can be distributed at room temperature by UHT sterilization. And

  As a result of diligent research to solve the above-mentioned problems, the present inventors have performed UHT sterilization under sterilization conditions that allow circulation at room temperature by including a combination of two or more emulsifiers in a milk beverage containing cellulose. However, the present inventors have found that it is possible to provide a milk beverage that significantly suppresses scorching on the plate of the UHT sterilizer and also has a good flavor.

  Furthermore, as two or more kinds of emulsifiers, two or more kinds selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate Was found to be preferable.

  Furthermore, it was found that even when insoluble powders such as cocoa and matcha were contained in the milk beverage, the burning of the UHT sterilizer was significantly suppressed, and the insoluble powder could be dispersed well in the milk beverage as described above. .

In addition, the following aspect is contained in the milk drink which can distribute | circulate at normal temperature of this invention.
Item 1. A stabilizer for milk beverages for performing UHT sterilization under sterilization conditions capable of circulating at normal temperature, comprising cellulose and a combination of two or more emulsifiers.
Item 2. Item 1. The emulsifier is two or more selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate and calcium stearoyl lactate. The stabilizer for milk drinks as described.
Item 3. Item 3. A milk beverage that has been UHT sterilized under sterilization conditions that allow circulation at room temperature.
Item 4. Item 4. The milk beverage according to Item 3, further comprising an insoluble powder.
Item 5. A method for suppressing scorching on a UHT sterilizer plate when UHT sterilization is performed under sterilization conditions that allow circulation at room temperature by containing two or more types of emulsifiers in combination in a milk beverage containing cellulose.

  By this invention, in the manufacturing method of the milk beverage which can distribute | circulate at normal temperature, the burning to a UHT sterilizer plate at the time of manufacturing by UHT sterilization can be suppressed significantly.

  The stabilizer for milk drinks of this invention is characterized by including a combination of cellulose and two or more types of emulsifiers.

  The cellulose in the present invention is a cellulose-based material such as wood pulp, refined linter, regenerated cellulose, cereal or fruit-derived dietary fiber, cellulose derived from microorganisms, cellulose, crystalline cellulose, microcrystalline cellulose, cellulose composite, fermentation What is called cellulose is sufficient, and what is used in a wide field including foods, medicines, and cosmetics may be used. The shape may be any shape such as liquid, paste, powder. Specifically, a cellulose composite composed of cellulose and a hydrophilic polymer or fermented cellulose is preferable in view of the effect. Moreover, the combined use of the cellulose composites from which hydrophilic polymer differs, and the combined use of the cellulose composites from which the average particle diameter after water dispersion differs may be sufficient.

  As addition amount of a cellulose, 0.1 to 0.6 weight% with respect to milk drink, More preferably, 0.3 to 0.5 weight% is desirable. If the amount is less than 0.1% by weight, a sufficient effect cannot be obtained, and if it exceeds 0.6% by weight, no further effect can be expected.

  In the present invention, two or more types of emulsifiers are used. The emulsifier used in the present invention may be any emulsifier generally used in milk beverages. Specifically, glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate, calcium stearoyl lactate and the like can be mentioned, and two or more of these emulsifiers can be used as the emulsifier of the present invention.

Among these emulsifiers, it is desirable to use two or more kinds selected from sucrose fatty acid ester, glycerin fatty acid ester and propylene glycol fatty acid ester, more preferably sucrose fatty acid ester and glycerin, from the viewpoint of the effect. It is preferable to use three types of fatty acid ester and propylene glycol fatty acid ester in combination.
The amount of the two or more emulsifiers used in the present invention cannot be generally defined depending on the type of the emulsifier used, but the total amount of the emulsifier is 0.001 to 0.00. It is 2% by weight, preferably 0.01 to 0.1% by weight, and more preferably 0.02 to 0.07% by weight. If the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.2% by weight, no further effect can be expected. Furthermore, the emulsifier used in the present invention may be made into one agent or may be added separately.

  In the present invention, UHT sterilization is performed in order to allow normal temperature distribution, but the sterilization conditions performed in the present invention will be described. In general, UHT (ultra high temperature) sterilization is ultra high temperature sterilization, and refers to sterilization performed at a high temperature of 120 ° C. or higher and about 120 to 150 ° C. In this invention, it sterilizes by this UHT sterilization and uses a UHT sterilizer plate. The UHT sterilizer plate used in the present invention may be a corrugated or hemispherical uneven plate used in the heat exchange part of the UHT sterilizer, and may be any plate used in the food field.

  Further, as a sterilization method for UHT sterilization, there are generally an indirect heating method and a direct heating method. Indirect heating methods include plate heat exchange, tubular heat exchange, scraping heat exchange, etc. Direct heating methods include a method of blowing pressurized steam into the product (injection type) and steam filling. There is an infusion type that injects a product into a container. In this invention, it is preferable to carry out by an indirect heating system, and it is preferable to use what is used for the plate-type heat exchange of an indirect heating method as a UHT sterilizer plate.

  Further, in the present invention, it is preferable to perform sterilization for 30 to 60 seconds as long as the sterilization temperature is 140 ° C. in order to allow normal temperature circulation.

  In addition to the above, it is preferable to add one or more compounds selected from thickening polysaccharides and sodium caseinate to the stabilizer for milk beverages of the present invention.

  The thickening polysaccharide used in the present invention may be any thickening polysaccharide generally used in milk beverages. Specific examples include carrageenan (iota, lambda, kappa), xanthan gum, gum arabic, guar gum, locust bean gum, tara gum, gellan gum, sodium carboxymethylcellulose, water-soluble soybean polysaccharide, and the like. Species or two or more thickening polysaccharides can be used as the thickening polysaccharide of the present invention. Among these thickening polysaccharides, iota carrageenan or gellan gum is particularly desirable from the viewpoint of effect. The amount of thickening polysaccharide that can be unconditionally defined by the type of thickening polysaccharide to be used is generally 0.001 to 0.06% by weight based on the milk beverage. desirable. This is because if the amount is less than 0.001% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.06% by weight, the working efficiency in the preparation of the milk beverage is deteriorated.

  The casein sodium used in the present invention is a protein-based water-soluble polymer, which is produced by reacting casein obtained by adding acid to skim milk and reacting with sodium hydroxide or sodium bicarbonate. . The amount of sodium caseinate added is preferably 0.005 to 0.4% by weight based on the milk beverage. If the amount is less than 0.005% by weight, a sufficient effect cannot be obtained, and if the amount is more than 0.4% by weight, no further effect can be expected.

  In addition, the stabilizer for milk drinks of this invention can also make cellulose, the said 2 or more types of emulsifier, thickening polysaccharide, and casein sodium into one agent, and can add it to milk drinks. The shape can be any form such as powder, flake, granule, paste, and liquid. A conventionally known method can be used as a method for producing a single preparation. For example, by mixing powders of cellulose and emulsifiers with other thickening polysaccharides and sodium caseinate, or by stirring and dispersing cellulose and emulsifiers with other thickening polysaccharides and sodium caseinate in water, or by homogenizing dispersion Can be prepared.

  The stabilizer for milk drinks of the present invention is within the range not hindering its effect, citric acid, sodium citrate, potassium citrate, succinic acid, sodium succinate, lactic acid, sodium lactate, hydrochloric acid, sodium chloride, sodium ascorbate, Organic acids such as sodium erythorbate, gluconic acid, sodium gluconate, potassium gluconate, phytic acid, inorganic acids and / or their salts, sucrose, fructose, glucose, maltose, starch saccharified product, reduced starch syrup, dextrin, cyclo Sugars such as dextrin and trehalose, sugar alcohols such as erythritol, xylitol, sorbitol and mannitol, high-intensity sweeteners such as sucralose, stevia, aspartame, acesulfame K and thaumatin can be added.

  Furthermore, the milk beverage as used in the present invention may be a milk beverage filled in a sealed container such as a can, a bottle, a plastic bottle, a paper pack, or a laminate pack, and is distributed and sold in a sealed state. . In addition, it may be sold at room temperature, sold by a hot vendor, or chilled, but it has been sterilized so that it can be distributed at room temperature. It is.

  In general, dairy drinks refer to raw milk according to the Ministerial Ordinance (December 27, 1951) (Ministry of Health and Welfare No. 52); Milk or special milk or foods made from these are processed or drinks made from the main ingredients, but the milk drinks of the present invention are milk, skim milk powder, whole milk powder, concentrated milk, fresh cream Any beverage containing milk components such as condensed milk may be used. Among these, milk-containing beverages containing milk components derived from milk are particularly desirable because they have a high effect of suppressing burning on the UHT plate and have a good flavor.

  Specific examples of the milk drink of the present invention include cocoa with milk, matcha milk, calcium-enriched milk drink, coffee with milk, tea with milk, milk shake, milk shake, acid milk drink, strawberry milk and the like.

  Furthermore, the present invention is applicable to milk beverages containing insoluble powders. In particular, dairy drinks containing insoluble powders such as cocoa with milk, matcha milk, and calcium-enriched milk drinks usually use cellulose in combination to disperse the insoluble powders. May be a problem. The present invention can significantly suppress the burning of the plate.

  The insoluble powder referred to in the present invention is not particularly limited as long as it is an insoluble powder component that can be added to beverages, and examples thereof include cocoa, green tea, metal salts such as calcium, kinako, and yeast.

  The milk beverage of the present invention comprises cellulose and two or more types of emulsifiers in combination, and is characterized by performing UHT sterilization under sterilization conditions that allow circulation at room temperature, but the inclusion of cellulose and two or more types of emulsifiers in the milk beverage A conventionally well-known method can be taken as the method. For example, cellulose and an emulsifier or cellulose and an emulsifier and a thickening polysaccharide and sodium caseinate are added to hot water or water in the form of powder and liquid, and after stirring and dispersing, sugar solution, milk or milk and other milk components ( (Including whole milk powder, skim milk powder, concentrated milk, and fresh cream), and when adding coffee extract, tea extract, fruit juice components, and insoluble powder separately, add cocoa powder, matcha tea, calcium carbonate, milk Add insoluble powders such as fresh calcium, eggshell calcium, shellfish calcium, etc., adjust the pH if necessary, homogenize, fill in sealed containers such as bottles, cans, paper packs, laminate packs, etc., then sterilize with UHT sterilizer Method of processing, sterilization with UHT sterilizer after homogenization, such as PET bottles, bottles, paper packs, laminate packs, etc. Method of filling a closed container can be cited.

  According to the present invention, milk floating, white floating, oil-off, precipitation, which are the problems raised in conventional milk beverages, are suppressed, and the purpose of the present invention is to suppress burning on the UHT sterilizer plate, flavor deterioration Inhibited milk beverages of the present invention can be prepared. In addition, the method of adding cellulose, emulsifier, thickening polysaccharide, sodium caseinate and the like is not limited, and cellulose, emulsifier, thickening polysaccharide, sodium caseinate and the like can be added separately. It is particularly desirable to add one or more compounds selected from emulsifier, emulsifying polysaccharide, thickening polysaccharide and sodium casein after mixing to make a single agent, since a stable product can be obtained.

  In the milk beverage of the present invention, ingredients generally used in milk beverages, flavors such as natural flavors and synthetic flavors, enzymes such as proteases and cellulases, and colorants such as caramel pigments, as long as the effects are not hindered , PH adjusters such as seasonings, sodium carbonate, sodium hydrogen carbonate and potassium carbonate can be added.

  The present invention provides a method for suppressing the scorching of milk beverages on UHT sterilizer plates. As described above, the method can be carried out by adding one or more compounds selected from cellulose and an emulsifier, or cellulose and an emulsifier, a thickening polysaccharide, and sodium caseinate to the milk beverage production process. Regarding the operation method, conditions, materials used, and the like of the method, the above description can be used as it is. For example, cellulose and emulsifier, or cellulose and emulsifier, thickening polysaccharide or sodium casein are stirred and dispersed in hot water, and sugar solution, milk or other milk components (including whole milk powder, skim milk powder, concentrated milk, and fresh cream) ) If necessary, insoluble powder such as cocoa powder or matcha tea is added, homogenized, UHT sterilized, and filled in a sealed container, which significantly suppresses burning to the UHT sterilizer plate during sterilization can do.

  EXAMPLES Hereinafter, experimental examples and examples will be shown to describe the present invention in more detail, but the present invention is not limited to these examples.

Experimental Example 1: Preparation of Cocoa with Milk Using Cellulose and Emulsifier (1) Preparation of Stabilizer for Milk Beverage According to the blending amount shown in Table 1, cellulose (cellulose composite A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum, Cellulose composite B: hydrophilic polymer is xanthan gum) and various emulsifiers (sucrose fatty acid ester: HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) or iota carrageenan or sodium caseinate It mixed and the stabilizer for milk drinks of Examples 1-6 was created. For comparison, cellulose, emulsifier (sucrose fatty acid ester, monoglycerin fatty acid ester, propylene glycol fatty acid ester), iota carrageenan, sodium caseinate alone, or a combination of cellulose and one emulsifier, or no combination of cellulose and emulsifier Combination Comparative Examples 1 to 11 were prepared.

(2) Preparation of cocoa with milk The obtained stabilizers for milk beverages of Examples 1 to 6 and Comparative Examples 1 to 11 were mixed with sugar in accordance with the addition amount of the following formulation, and this mixture was mixed. Add to ion-exchanged water, heat and dissolve at 80 ° C for 10 minutes, cool to room temperature, add milk, salt, cocoa powder, correct to 100% with water, heat to 70 ° C, 1st stage 9.8 × 10 ⁶ Homogenization was performed at a pressure of Pa, second stage 4.9 × 10 ⁶ Pa. After homogenization, UHT sterilization (140 ° C., 60 seconds) was performed, filled in a plastic bottle and sealed, to prepare milk-containing cocoa containing Examples 1 to 6 and Comparative Examples 1 to 11.

<Prescription>
Milk 23.0 (wt%)
Sugar 6.2
Cocoa powder 0.7
Salt 0.05
Examples 1 to 6 and Comparative Examples 1 to 11 Listed in Table 1 The total amount is set to 100 with ion-exchanged water.

  The resulting cocoa in milk in a sealed container is stored at room temperature and 60 ° C for 4 weeks, and then stored at 2 ° C overnight, and then observed for milk floatation, white suspension, oil-off, precipitation, and plate during UHT sterilization Observed scorching to. The results are shown in Table 2.

Explanation of symbols in Table +++++: very large, +++: many, ++: slightly large, +: small, ±: very small, −: none

  As shown in Table 2, in the cocoa containing milk prepared by adding the stabilizers for milk beverages of Examples 1 to 6, compared to Comparative Examples 1 to 11, milk float, white float, oil-off, precipitation The beverage was in a good state, and a significant effect was observed with respect to any of the effects of suppressing burning on the UHT sterilizer plate.

Experimental Example 2: Examination of content of cellulose and emulsifier (1) Preparation of stabilizer for milk beverage According to the blending amount shown in Table 3, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier Sugar stabilizer: HLB16) was powder-mixed to prepare stabilizers for milk drinks of Examples 7-10. Moreover, the stabilizer for milk drinks of Comparative Examples 12-18 was prepared as a comparison.

(2) Preparation of cocoa with milk The obtained stabilizers for milk beverages of Examples 7 to 10 and Comparative Examples 12 to 18 were mixed with sugar in accordance with the addition amount of the following formulation, and this mixture was mixed. Add to ion-exchanged water, heat and dissolve at 80 ° C for 10 minutes, cool to room temperature, add milk, salt, cocoa powder, correct to 100% with water, heat to 70 ° C, 1st stage 9.8 × 10 ⁶ Homogenization was performed at a pressure of Pa, second stage 4.9 × 10 ⁶ Pa. After homogenization, UHT sterilization (140 ° C. for 60 seconds), filling in a plastic bottle, and sealing were performed to prepare milk-containing cocoa of Examples 7 to 10 and Comparative Examples 12 to 18.

<Prescription>
Milk 23.0 (wt%)
Sugar 6.2
Cocoa powder 0.7
Salt 0.05
Examples 7 to 10 and Comparative Examples 1 to 13 Listed in Table 4 Total amount of 100 with ion-exchanged water

  The obtained cocoa containing milk in a sealed container was stored at room temperature and 60 ° C. for 4 weeks, and then stored at 2 ° C. overnight, and then observed for milk floating, white floating, oil-off, and precipitation. Moreover, the burning to the plate at the time of UHT sterilization at the time of manufacture was observed. The results are shown in Table 4.

Explanation of symbols in Table +++++: very large, +++: many, ++: slightly large, +: small, ±: very small, −: none

  As shown in Table 6, in the cocoa containing milk prepared by adding the stabilizers for milk beverages of Examples 7 to 10, milk floating, white floating, oil-off, precipitation compared to Comparative Examples 12 to 18 A significant effect was observed with respect to any of the effects of suppressing burning on the UHT sterilizer plate.

Experimental Example 3: Matcha Milk (1) Preparation of Stabilizer for Milk Beverage According to the blending amounts shown in Table 5, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester: HLB16 Monoglycerin fatty acid ester: HLB 3.8, propylene glycol fatty acid ester: HLB 3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 11. For comparison, Comparative Example 19 was prepared.

<Prescription>
Milk 25.0 (wt%)
Sugar 6.0
Matcha 0.5
Stabilizer of the present invention described in Table 5 Total amount of 100 with ion-exchanged water

(2) Preparation of Matcha Milk The obtained milk beverage stabilizer of Example 11 and Comparative Example 19 were mixed with sugar in accordance with the amount added in the above formulation, and this powder mixture was made into ion-exchanged water. In addition, after heating and stirring at 80 ° C for 10 minutes, cool to room temperature, add milk and green tea, correct the total amount with water, warm to 70 ° C, 1st stage 9.8 × 10 ⁶ Pa, 2nd stage 4.9 × Homogenization was performed at a pressure of 10 ⁶ Pa. After homogenization, UHT sterilization (140 ° C. for 60 seconds) was filled in a PET bottle and sealed to prepare matcha milk containing Example 11 and Comparative Example 19. The resulting matcha milk was charred on the UHT plate, and after observing the milk floating, white float, oil-off, and precipitation after storage at 60 ° C for 4 weeks, the UHT plate was charred, milk floated, white float Example 11 was better than Comparative Example 19 in oil-off and precipitation, and a significant difference was observed.

Experimental Example 4: Coffee with milk (1) Preparation of stabilizer for milk beverage According to the blending amount shown in Table 6, cellulose (cellulose complex A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester: HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 12. For comparison, Comparative Example 20 was prepared.

<Prescription>
Milk 15.0 (wt%)
6.5 coffee beans
Sugar 5.0
Adjust to pH 6.3 with 10% (w / v) aqueous sodium bicarbonate solution
Stabilizer of the present invention described in Table 6 Total amount of 100 with ion-exchanged water

(2) Preparation of coffee with milk The obtained stabilizer for milk beverage of Example 12 and Comparative Example 20 were each mixed with sugar and powder according to the addition amount of the above formulation, and this powder mixture was ion-exchanged water. In addition, the mixture was heated and stirred at 80 ° C. for 10 minutes, cooled to room temperature, and added with milk and a sodium bicarbonate solution. Crush green coffee beans, add 7 times hot water of the amount of beans, soak for 40 minutes, filter, add additional extract cooled to 20 ° C, correct all the amount with water, warm to 70 ° C, Homogenization was performed at a pressure of 14.7 × 10 ⁶ Pa in the first stage and 4.9 × 10 ⁶ Pa in the second stage. After homogenization, UHT sterilization (143 ° C. for 30 seconds), filling in a plastic bottle, and sealing were performed to prepare coffee with milk containing Example 12 and Comparative Example 20. As a result of observing the charcoal of the obtained coffee with milk on the UHT plate and the milk floating, white floating matter, oil-off and precipitation after storage at 60 ° C for 4 weeks, the UHT plate was charred, milk floating, white floating In Example, oil-off, and precipitation, Example 12 was better than Comparative Example 20, and a significant difference was observed.

Experimental Example 5: Tea drink with milk (1) Preparation of stabilizer for milk drink According to the blending amount shown in Table 7, cellulose (cellulose composite A: hydrophilic polymer is sodium carboxymethylcellulose and xanthan gum) and emulsifier (sucrose fatty acid ester) : HLB16, monoglycerin fatty acid ester: HLB3.8, propylene glycol fatty acid ester: HLB3.9) and iota carrageenan were mixed with powder to prepare a stabilizer for milk beverage of Example 13. For comparison, Comparative Example 21 was prepared.

<Prescription>
Milk 20.0 (% by weight)
Tea leaves (Ceylon) 0.8
5.5 sugar
Adjusted to pH 6.8 with 10% (w / v) aqueous sodium bicarbonate solution
Stabilizer of the present invention described in Table 6 Total amount of 100 with ion-exchanged water

(2) Preparation of tea drink with milk The obtained stabilizer for milk drink of Example 13 and Comparative Example 21 were mixed with sugar in accordance with the amount of the above formulation, and this powder mixture was subjected to ion exchange. In addition to water, the mixture was heated and stirred at 80 ° C. for 10 minutes, cooled to room temperature, and added with milk and sodium bicarbonate solution. Add hot water of 90 ° C to 95 ° C, 35 times the amount of tea leaves to the tea leaf, filter by back paper soaked for 10 minutes at 90 ° C to 95 ° C, add the extract cooled to room temperature, and add to ion-exchanged water. After correcting the total amount, the mixture was heated to 70 ° C. and homogenized at a pressure of 9.8 × 10 ⁶ Pa in the first stage and 4.9 × 10 ⁶ Pa in the second stage. After homogenization, the container was filled and UHT sterilization (143 ° C., 30 seconds) was performed to prepare a tea beverage containing milk. As a result of observing the charcoal of the obtained tea drink with milk on the UHT plate and the milk floating, white floating matter, oil-off, precipitation after storage at 60 ° C. for 4 weeks, the UHT plate was charred, milk floating, white In the suspended matter, oil-off, and precipitation, Example 13 was better than Comparative Example 21 and significant differences were observed.

Claims (2)

A method for suppressing scorching on a UHT sterilizer plate when UHT sterilization is performed under sterilization conditions that allow circulation at room temperature by containing two or more types of emulsifiers in combination in a milk beverage containing cellulose. The emulsifier is at least two selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, yucca extract, saponin, lecithin, polysorbate, sodium stearoyl lactate and calcium stearoyl lactate. A method for suppressing scorching on the UHT sterilizer plate according to claim 1.