JP6652366B2 - Beverage composition - Google Patents

Description

  The present invention relates to a beverage composition containing a milk fat globule membrane component.

Milk-fat Globule Membrane is a membrane component that covers milk fat globules secreted from the mammary gland, and is often contained in milk-complex lipid-rich fractions such as buttermilk and butter serum. Is known (Non-Patent Document 1). Milk fat globule membranes generally comprise about half of the dry weight of lipids, which include triglycerides, phospholipids, and glycosphingolipids (Non-Patent Documents 1 and 2). Phospholipids include sphingomyelin, such as sphingomyelin, and glycerophospholipids, such as phosphatidylcholine and phosphatidylethanolamine. It is a characteristic component of the sphere film component.
Many studies have focused on the physiological functions of milk fat globule membrane components and sphingomyelin. It has been reported to have many physiological functions such as action (Patent Documents 1 to 3).
In recent years, the number of patients with metabolic syndrome and locomotive syndrome has increased remarkably and has become a serious social problem. Therefore, widespread use of milk fat globule membrane components having the above-mentioned physiological functions is expected.

  In order to obtain the physiological function of the milk fat globule membrane component, it is considered preferable to take 10 mg / 60 kg body weight or more per day for an adult as the milk fat globule membrane component (in terms of dry matter) (Patent Document 1). ). Therefore, for example, Patent Literatures 1 and 2 propose an internal liquid or a milk beverage containing a milk fat globule membrane component at a high concentration as a form for ingesting a required amount of the milk fat globule membrane component.

  On the other hand, in acidic milk beverages, thickening stabilizers such as soybean polysaccharides and pectin, and celluloses such as crystalline cellulose are known to be used for preventing aggregation and precipitation of milk proteins (Patent Documents 4 and 5). .

JP 2010-59155 A JP 2007-320901 A JP 2011-157330 A JP-A-2000-184853 JP 2007-68410 A

Susumu Miura, FOOD STYLE21, 2009 Keenan TW, Applied Science Publishers, 1983, pp. 89-130

A beverage containing a large amount of milk fat globule membrane component is suitable for efficiently and easily ingesting the milk fat globule membrane component.
However, when the milk fat globule membrane component is blended in a beverage at a high concentration, it may be difficult to feel the good milk flavor unique to the milk fat globule membrane component, and the richness is insufficient. Roughness was sometimes felt, and it was found that discomfort remained in the mouth even after drinking.
In view of such circumstances, the present invention has a good milk flavor and richness derived from milk fat globule film components when ingested, and has a low roughness and a smooth tongue, and has a good aftertaste. An object of the present invention is to provide a spherical film component-containing beverage.

  The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result of including soybean polysaccharide and crystalline cellulose in a certain range with respect to sphingomyelin contained in the milk fat globule membrane component, milk fat It has been found that the milky flavor and richness characteristic of the spherical film component are enhanced, and that the texture on the tongue is improved to give a smooth texture and that the aftertaste can be made into a drinking composition having a good aftertaste.

That is, the present invention relates to a beverage composition containing (A) a milk fat globule membrane component, and comprises the following components (a), (B), (C) and (D):
(A) sphingomyelin 0.02 to 0.5% by mass,
(B) soy polysaccharide 3.5 to 27 times the mass of the component (a),
(C) crystalline cellulose 1.3 to 20 times the mass of the component (a),
(D) A beverage composition containing water is provided.

  According to the present invention, it is possible to provide a beverage composition in which a good milk flavor and richness derived from the milk fat globule membrane component are felt during drinking, and the texture is smooth with little roughness and a good aftertaste. it can. Since the beverage composition of the present invention contains a high concentration of sphingomyelin, it is useful not only as a beverage for ingesting milk fat globule membrane components but also as a beverage for ingesting sphingomyelin.

The (A) milk fat globule film component used in the present invention is defined as a film covering milk fat globules and a mixture of components constituting the film. Milk fat globule membranes generally comprise about half of the dry weight of lipids, and it is known that the lipids include triglycerides, phospholipids, and glycosphingolipids (Shin Miura, FOOD STYLE21, 2009 and Keenan TW, Applied Science Publishers, 1983, pp89-pp130). It is known that phospholipids include sphingolipids such as sphingomyelin and glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.
It is known that a component other than lipids includes a glycoprotein called milk mucin (Mother, Biochim Biophys Acta, 1978).

  The milk fat globule membrane component (A) used in the present invention has a lipid content of 10% by mass (hereinafter simply referred to as “%”) or more, further 20% or more, further 30% from the viewpoint of physiological effects. It is preferably at least 100%, more preferably at most 90%, further preferably at most 60%, in terms of flavor and handling. Further, the content of lipid in the milk fat globule membrane component is preferably 10 to 100%, more preferably 20 to 90%, and further preferably 30 to 60%.

  (A) The milk fat globule membrane component preferably has a phospholipid content of 5% or more, more preferably 8% or more, further 10% or more, and further 15% or more from the viewpoint of physiological effects. From the viewpoint of handling, it is preferably 100% or less, more preferably 85% or less, further 70% or less, and further preferably 60% or less. Further, the content of the phospholipid in the milk fat globule membrane component is preferably 5 to 100%, more preferably 8 to 85%, further 10 to 70%, and further preferably 15 to 60%.

(A) The milk fat globule membrane component contains (a) sphingomyelin as a phospholipid.
Sphingomyelin is a compound having a structure in which phosphocholine is bonded to a ceramide skeleton composed of a sphingoid base and a fatty acid. Fatty acids constituting sphingomyelin include saturated or unsaturated linear hydrocarbon chains.
From the viewpoint of production, the content of palmitic acid in the total fatty acids constituting sphingomyelin is preferably 50% or less, more preferably 40% or less, and still more preferably 30% or less. , 20% or less. From the same viewpoint, the content is preferably 1% or more, more preferably 2% or more, still more preferably 5% or more, and even more preferably 10% or more.

The content of sphingomyelin in the milk fat globule film component is preferably 1% or more, more preferably 2% or more, and further 3% or more, from the viewpoint of physiological effects and production, and also the flavor and handling. From the viewpoint, it is preferably 50% or less, more preferably 30% or less, further 25% or less, and further preferably 20% or less. Further, the content of sphingomyelin in the milk fat globule membrane component is preferably 1 to 50%, more preferably 2 to 30%, further 3 to 25%, and further preferably 3 to 20%.
From the same point, the content of sphingomyelin in the total phospholipid of the milk fat globule membrane component is preferably 3% or more, more preferably 5% or more, further 10% or more, and further preferably 15% or more. It is preferably 50% or less, more preferably 40% or less, further 35% or less, and further preferably 30% or less. The content of sphingomyelin in the total phospholipids of the milk fat globule membrane component is preferably 3 to 50%, more preferably 5 to 40%, further 10 to 35%, and further preferably 15 to 30%.
In the present specification, the content of lipids, phospholipids and sphingomyelin in the milk fat globule membrane component, and the content of sphingomyelin in the total phospholipids of the milk fat globule membrane component are determined by drying the milk fat globule membrane component. It is the mass ratio to the product.

(A) The milk fat globule membrane component can be obtained from the raw milk by a known method such as a centrifugation method or an organic solvent extraction method. For example, the method for preparing a milk fat globule membrane component described in JP-A-3-47192 can be used. Further, a method described in Japanese Patent No. 3103218, JP-A-2007-89535, or the like can be used. Further, a product whose purity has been increased by purification by a method such as dialysis, ammonium sulfate fractionation, gel filtration, isoelectric point precipitation, ion exchange chromatography, and solvent fractionation may be used.
The form of the (A) milk fat globule coating component is not particularly limited, and may be any of liquid, semi-solid (paste, etc.), solid (powder, solid, granules, etc.) at room temperature (15 to 25 ° C.). These may be used alone or in combination of two or more.

(A) As the raw material milk of the milk fat globule film component, cow milk, goat milk and the like can be mentioned. Of these, milk is preferred because of its rich eating experience and inexpensiveness. Raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products. Examples of dairy products include buttermilk, butteroil, buttersalem, whey protein concentrate (WPC), and the like. Can be
Butter milk is obtained when producing butter granules from a cream obtained by centrifuging milk or the like, and contains a large amount of milk fat globule film components in the butter milk. Milk may be used as is. Similarly, since butter serum produced when producing butter oil also contains a large amount of milk fat globule film components, butter serum may be used as it is as a milk fat globule film component.

  As the milk fat globule coating component (A), a commercially available product can be used. Examples of such commercially available products include “BSCP” by Megre Japan Co., Ltd., “Milk Ceramide MC-5” by Snow Brand Milk Products Co., Ltd., and “Phospholipid Concentrate Series (500, 700)” by New Zealand Milk Products Co., Ltd.

In the drinking composition of the present invention, the content of (a) sphingomyelin is 0.02 to 0.5%, but from the viewpoint of good milk flavor and richness derived from the milk fat globule membrane component, 0.022%. % Or more, more preferably 0.03% or more. In addition, from the viewpoint of aftertaste, the content is preferably 0.2% or less, and more preferably 0.05% or less. The content of (a) sphingomyelin in the drinking composition is more preferably 0.022 to 0.2%, and further preferably 0.03 to 0.05%.
(A) Sphingomyelin in the drinking composition is preferably derived from (A) a milk fat globule membrane component.

  (A) The milk fat globule membrane component is preferably contained in the drinking composition so that the content of (a) sphingomyelin satisfies the above range. Is preferably 0.49% or more, more preferably 0.54% or more, further preferably 0.74% or more from the viewpoint that it can be taken with a small amount. %, Preferably 4.9% or less, more preferably 1.23% or less. In addition, the content of the milk fat globule membrane component in the drinking composition is preferably 0.49 to 12.25%, more preferably 0.54 to 4.9%, and further preferably 0.74 to 1.23%. preferable.

Further, in the drinking composition of the present invention, the content of the phospholipid is preferably 0.074% or more, more preferably 0.081% or more, and further preferably 0.11%, from the viewpoint of exhibiting the effect effectively. % Or more is preferable. From the viewpoint of flavor and handling, the content is preferably 1.85% or less, more preferably 0.74% or less, and further preferably 0.3% or less. Moreover, the content of the phospholipid in the drinking composition is preferably 0.074 to 1.85%, more preferably 0.081 to 0.74%, and further preferably 0.11 to 0.3%.
The content of lipids and phospholipids in the milk fat globule membrane component or in the drinking composition can be measured by an acid decomposition method, a colorimetric method or a thin-layer chromatographic method.

The drinking composition of the present invention contains (B) soybean polysaccharide.
The soybean polysaccharide is a water-soluble polysaccharide mainly contained in the seed of soybean ( Glycine max ), and the main constituent sugars are galactose, arabinose, and uronic acid. Uronic acid is mainly galacturonic acid. This often includes rhamnose, fucose, xylose, and glucose.
It is known that soybean polysaccharides are produced by extracting so-called okara obtained when soybean protein is produced as a raw material, and then purifying, concentrating, sterilizing and drying as necessary. For example, the methods described in JP-B-60-31841, JP-A-60-146828, JP-A-3-067595, and JP-A-3-236759 can be used.
As the soybean polysaccharide, a commercially available product can be used. Examples of such commercially available products include "Soya Five" by Fuji Oil Co., Ltd. and "SM-1200" by Saneigen FFI Co., Ltd.

  In the beverage composition of the present invention, the content of (B) soybean polysaccharide is 3.5 to 27 times by mass the mass of (a) sphingomyelin in the drinking composition, but is derived from the milk fat globule membrane component. The amount is more preferably at least 10 times by mass, and further preferably at least 12 times by mass, from the viewpoint that a rich feeling is felt and the feeling of remaining is small. Further, it is preferably 21 times by mass or less, more preferably 18 times by mass or less. Further, the content of (B) soybean polysaccharide in the beverage composition is 3.5 to 27 times by mass, more preferably 10 to 21 times by mass, and further 12 to 18 times by mass with respect to the mass of (a) sphingomyelin. preferable.

  From the same point as above, the content of the soybean polysaccharide (B) in the drinking composition of the present invention is preferably 0.19% or more, more preferably 0.5% or more, and further preferably 0.6%. The above is preferred. Further, it is preferably at most 1.8%, more preferably at most 1.2%, further preferably at most 1%, further preferably at most 0.9%. Further, the content of (B) soybean polysaccharide in the beverage composition is preferably from 0.19 to 1.8, more preferably from 0.19 to 1.2%, further preferably from 0.5 to 1%, Further, 0.6 to 0.9% is preferable.

The drinking composition of the present invention contains (C) crystalline cellulose.
There are several grades of crystalline cellulose depending on the particle size distribution, the surface treatment method, and the degree of crystallinity, but there is no particular limitation, and any of them can be used. As commercial products of crystalline cellulose, Asahi Kasei Chemicals Corporation "Seolas DX-3", "SC900", FMC BioPolymer "Avicel" and the like can be mentioned.

  In the beverage composition of the present invention, the content of (C) crystalline cellulose is 1.3 to 20 times by mass of (a) sphingomyelin in the drinking composition, but is derived from the milk fat globule membrane component. 2.3 mass times or more is more preferable, 3.5 mass times or more is preferable, and 4.3 mass times or more is more preferable from the point that a favorable milk flavor is felt and the feeling of residual is small. Further, it is preferably at most 13.5 times by mass, more preferably at most 8.5 times by mass, further preferably at most 6.3 times by mass. Further, the content of (C) crystalline cellulose in the beverage composition is preferably 2.3 to 13.5 times by mass, and more preferably 3.5 to 8.5 times by mass with respect to the mass of (a) sphingomyelin. It is preferably 4.3 to 6.3 times by mass.

  In addition, from the same point as described above, the content of the crystalline cellulose (C) in the drinking composition of the present invention is preferably 0.05 to 1%, more preferably 0.1 to 0.65%, and more preferably 0 to 0.65%. .15 to 0.4%, more preferably 0.22 to 0.3%.

The drinking composition of the present invention contains (D) water. Examples of the water include ion-exchanged water, tap water, natural water, and the like, and ion-exchanged water is particularly preferable in terms of taste.
In the beverage composition of the present invention, the content of (D) water is preferably at least 80%, more preferably at least 85%, particularly preferably at least 92%, from the viewpoint of low residual feeling. It is preferably 99% or less, more preferably 98.5% or less, particularly preferably 98% or less, from the viewpoint that a good milky flavor and richness due to the components are felt. The content of (D) water in the beverage composition is preferably from 80 to 99%, more preferably from 85 to 98.5%, further preferably from 92 to 98%.

Further, the drinking composition of the present invention can contain an acidulant as the component (E) from the viewpoint of controlling microorganisms.
(E) As the acidulant, acetic acid, ascorbic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and alkali metal salts thereof (for example, sodium salt, potassium salt) are exemplified. These can be used alone or in combination of two or more. Among them, citric acid and sodium citrate are preferred as (E) sour agents.

  The content of (E) the acidulant in the drinking composition of the present invention is preferably at least 1 times by mass, more preferably at least 3 times by mass the mass of (a) sphingomyelin in the drinking composition from the viewpoint of controlling microorganisms. From the viewpoint of flavor, preferably 10 times by mass or less, more preferably 5 times by mass or less. Further, the content of (E) the acidulant in the beverage composition is preferably 1 to 10 times by mass, more preferably 3 to 5 times by mass with respect to the mass of (a) sphingomyelin.

  The pH (20 ° C.) of the beverage composition of the present invention is preferably pH 3 or more, more preferably 3.5 or more, further preferably 8 or less, and even more preferably 7.6 or less, from the viewpoint of flavor. Further, from the viewpoint of controlling microorganisms, the pH is preferably 7 or less, more preferably 6 or less, and still more preferably 5 or less. In order to adjust to such a pH, an organic edible acid or a metal salt thereof, or an inorganic edible acid or a metal salt thereof may be used in the beverage composition of the present invention. Such an edible acid or a metal salt thereof may be any as long as it is generally used in foods. , Potassium or sodium hydrogen phosphate, potassium or sodium dihydrogen phosphate, fruit juice and the like. These can be used alone or in combination of two or more.

  In the beverage composition of the present invention, in addition to the above-mentioned components, sweeteners (for example, monosaccharides, oligosaccharides, sugar alcohols, non-saccharide natural sweeteners, synthetic sweeteners, etc.) as long as the effects of the present invention are not impaired , Vegetable juice, fruit juice, milk components other than the component (A), flavors, coloring agents, antioxidants, preservatives and the like may be appropriately blended.

  The beverage composition of the present invention is not particularly limited and is manufactured according to a conventional method. For example, (A) a milk fat globule membrane component, (B) a step of dissolving soybean polysaccharide or (C) crystalline cellulose, a step of mixing a dissolved milk fat globule membrane component and soybean polysaccharide, It can be produced through a mixing step, a step of preparing other components, and the like. When making a packaged beverage, it can be manufactured through a sterilization / filling step.

Further, the sterilization conditions of the beverage composition may be those satisfying the conditions defined in the Food Sanitation Law, and there is no particular limitation on the means of sterilization, and various sterilizers such as retort, ultra high temperature (UHT), and high temperature short time (HTST). Can be used. Furthermore, the method of filling the container after sterilization is not particularly limited, and hot-pack filling (hot filling), aseptic filling, or the like can be used.
Containers that can be used for the beverage composition are not particularly limited as long as they are generally used for beverages, such as molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, glass containers, cheer packs, and paper containers. is not.

Examples of the beverage composition of the present invention include milk drinks, acidic milk drinks, and jelly drinks. Among them, acidic milk drinks are preferred.
Since the beverage composition of the present invention contains (A) a milk fat globule membrane component, it is suitable as a beverage for ingesting a milk fat globule membrane component. Furthermore, since it contains (a) sphingomyelin, it is also suitable as a beverage for sphingomyelin ingestion.
The volume per bottle of the beverage composition is preferably 200 mL, more preferably 150 mL, and more preferably 100 mL, from the viewpoint of taking feeling and effectiveness.

The milk fat globule membrane component used was prepared from milk. The water content of the milk fat globule membrane component was 3.6% by mass.
The composition of the milk fat globule membrane component was carbohydrate: 11.6%, lipid: 25.6%, and protein: 54.1% in terms of dry matter. Further, in the milk fat globule membrane component, the content of phospholipid was 15.1% in terms of dry matter, and the content of sphingomyelin was 4.09%.

The above milk fat globule membrane components were analyzed as follows.
(1) Analysis of protein The amount of protein was determined using the Kjeldahl method as a nitrogen / protein conversion coefficient of 6.38.

(2) Analysis of lipid The amount of lipid was determined by an acid decomposition method. 1 g of a sample was weighed, decomposed by adding hydrochloric acid, and then diethyl ether and petroleum ether were added, followed by stirring and mixing. The ether mixture layer was taken out and washed with water. After the solvent was distilled off and dried, the amount of lipid was determined by weighing the weight.

(3) Analysis of carbohydrate The amount of carbohydrate was determined by removing the amount of protein, the amount of lipid, the amount of ash, and the amount of water in the sample from the mass of the sample. The ash content was determined by a direct incineration method (the sample was incinerated at 550 ° C. and the weight was measured), and the water content was determined by a normal pressure heating drying method (drying at 105 ° C. for 4 hours and measuring the weight).

(4) Analysis of phospholipid 1 g of a sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixed solution of chloroform and methanol, and then 93 mL of 0.88% (W / V) aqueous potassium chloride solution. Was added and left overnight at room temperature. After dehydration filtration and evaporation of the solvent, chloroform was added to bring the total volume to 50 mL. 2 mL of the solution was collected, and after the solvent was distilled off, it was ashed by heating at 550 ° C. for 16 hours. After dissolving the ash in 5 mL of a 6 M aqueous hydrochloric acid solution, distilled water was added to make the total amount 50 mL. 3 mL was collected, and 5 mL of a molybdenum blue coloring reagent, 1 mL of an aqueous 5% (W / V) ascorbic acid solution and distilled water were added to make the total volume 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was defined as the amount of phospholipid.

(5) Analysis of sphingomyelin 1 g of a sample was weighed, homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then 93 mL of a 0.88% (W / V) aqueous potassium chloride solution. Was added and left overnight at room temperature. After dehydration filtration and evaporation of the solvent, chloroform was added to bring the total volume to 50 mL. 10 mL thereof was fractionated and added to a silica cartridge column. After washing the column with 20 mL of chloroform, the phospholipid was eluted with 30 mL of methanol, and the solvent was distilled off and dissolved in 1.88 mL of chloroform. 20 μL is loaded on a silica gel thin layer plate, and tetrahydrofuran: acetone: methanol: water = 50: 20: 40: 8 (V / V) as a one-dimensional developing solvent, chloroform: acetone: methanol: acetic acid: water as a two-dimensional developing solvent. = 50: 20: 10: 15: 5 (V / V) to perform a two-dimensional expansion. The developed thin layer plate was sprayed with a ditomer reagent, a spot of sphingomyelin was scraped off, and 2 mL of a 3% (V / V) nitric acid-containing perchloric acid solution was added, followed by heat treatment at 170 ° C. for 3 hours. After adding 5 mL of distilled water, 5 mL of a molybdenum blue coloring reagent, 1 mL of a 5% (W / V) aqueous solution of ascorbic acid and distilled water were added to make the total volume 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was defined as the amount of sphingomyelin.

The following raw materials were used.
Soybean polysaccharide 1: SM-1200, San-Ei Gen FFI Soybean polysaccharide 2: SM900, San-Ei FFI Soybean polysaccharide 3: SM700, San-Ei Gen FFI Crystallized cellulose manufactured by Asahi Kasei Chemicals Co., Ltd .; Crystallized Cellulose manufactured by Asahi Kasei Chemicals Corporation; SC900; Crystallized Cellulose manufactured by Asahi Kasei Chemicals Corporation 3: Avicel, manufactured by FMC BioPolymer.

Examples 1 to 23 and Comparative Examples 1 to 6 (Examples 2, 5, 17, and 18 are reference examples.)
(Preparation of beverage composition)
The milk fat globule membrane component, soybean polysaccharide 1 or crystalline cellulose 1 were each put into ion-exchanged water at 60 ° C. and dissolved by propeller stirring.
Next, according to the prescription tables in Tables 1 to 6, a solution of a milk fat globule membrane component dispensed in a prescribed amount and a solution of soybean polysaccharide 1 dispensed in a prescribed amount were mixed to prepare a mixture. After mixing a prescribed amount of the dissolving liquid of crystalline cellulose 1 with this mixture, ion-exchanged water was added to adjust the concentration to a prescribed concentration to obtain a milk beverage. pH (20 ° C.) was 6.5-7.6.

(Sensory test)
The obtained milk drink was drunk by four specialized panels, and the milk flavor, richness, smoothness, and residual feeling of the drink were positioned relative to each other on a 5-point scale according to the following evaluation criteria. The score was obtained by consultation of four people. The results are shown in Tables 1 to 6.
(Milk flavor derived from milk fat globule film component)
Milk flavor refers to the pleasant flavor of milk that spreads in the mouth when consumed.
5: feel good milk flavor very strongly 4: feel good milk flavor strongly 3: feel good milk flavor 2: hardly feel good milk flavor 1: do not feel good milk flavor (rich feeling) )
The richness means a deep and rich taste when drinking.
5: Feel the richness very strongly 4: Strongly feel the richness 3: Feel the richness 2: Slightly feel the richness 1: Not feel the richness (smoothness)
Smoothness means a smooth texture when drinking.
5: No roughness, very smooth 4: Slight roughness, smooth 3: Slightly less roughness, slightly smooth 2: Slight roughness 1: Strong roughness (residual feeling)
A residual sensation means an unpleasant aftertaste that remains in the mouth after drinking.
5: Unpleasant residual feeling is not felt 4: Unpleasant residual feeling is hardly felt 3: Unpleasant residual feeling is slightly felt 2: Unpleasant residual feeling is strongly felt 1: Unpleasant residual feeling is felt very strongly

  As is clear from Tables 1 to 6, the products of the present invention of Examples 1 to 23 have a good milky flavor and richness peculiar to the milk fat globule film component at the time of drinking, and have a low roughness and a smooth tongue. The aftertaste was also good. On the other hand, the comparative product containing no soybean polysaccharide and microcrystalline cellulose was less likely to feel the milky flavor and richness peculiar to the milk fat globule film component during drinking, and had a rough tongue and a poor aftertaste (Comparative Example). 1). Even if only one of the soybean polysaccharide and the crystalline cellulose was blended, these were not improved (Comparative Examples 2 and 3). In addition, when the content of sphingomyelin was less than the predetermined amount, it was difficult to feel the milky flavor and richness peculiar to the milk fat globule film component during drinking (Comparative Example 4). Furthermore, even if both the soybean polysaccharide and the crystalline cellulose were blended, those exceeding a predetermined ratio were less likely to feel the milky flavor unique to the milk fat globule membrane component when drunk, and had a rough tongue and a poor aftertaste. (Comparative Examples 5 and 6).

Example 24 to Example 27
(Preparation of beverage composition)
A milk drink was obtained in the same manner as in Example 1 in accordance with the recipe shown in Table 7, except that the type of soybean polysaccharide or crystalline cellulose was changed.
The obtained beverage was subjected to sensory evaluation in the same manner as described above. Table 7 shows the results.

  As is clear from Table 7, even if the type of soybean polysaccharide or crystalline cellulose is changed, the products of the present invention of Examples 24 to 27 have a good milk flavor and richness unique to the milk fat globule membrane component, The texture and aftertaste were also good.

Example 28 to Example 29
(Preparation of beverage composition)
A milk drink was obtained in the same manner as in Example 1 in accordance with the formulation shown in Table 8, except that citric acid was added as a sour agent.
The obtained beverage was subjected to sensory evaluation in the same manner as described above. Table 8 shows the results.

  As is clear from Table 8, even when the acidulant is added, the products of the present invention of Examples 28 to 29 have a good milky flavor and richness unique to the milk fat globule film component, and have a good tongue and good aftertaste. there were.

Claims (6)

(A) A beverage composition containing a milk fat globule membrane component, comprising the following components (a), (B), (C) and (D):
(A) sphingomyelin 0.03 to 0.5% by mass,
(B) soy polysaccharide 8.16 to 27 times by mass relative to the mass of component (a);
(C) crystalline cellulose 3.5 to 13.5 times the mass of the component (a),
(D) A beverage composition containing water.   The beverage composition according to claim 1, wherein (a) sphingomyelin is derived from (A) a milk fat globule membrane component.   The beverage composition according to claim 1 or 2, wherein the content of the (A) milk fat globule membrane component is 0.49 to 12.25% by mass.   The beverage composition according to any one of claims 1 to 3, further comprising (E) an acidulant in an amount of 1 to 10 times by mass the mass of the component (a).   The beverage composition according to any one of claims 1 to 4, wherein the pH is 3 to 8.   The beverage composition according to any one of claims 1 to 5, which is a packaged beverage.