JP6920384B2 - milk beverage - Google Patents

Description

The present invention relates to a protein-enriched white milk beverage having a low calorie (50 kcal / 100 g or less) and a good flavor.

In recent years, with the growing health consciousness of consumers including exercise enthusiasts and the elderly, there is an increasing demand for efficient protein intake. Rapid intake of carbohydrates and protein is required to recover from fatigue after exercise, because dairy products are rich in both nutrients.
It can be said that it is one of the best foods for recovery from fatigue after exercise. In particular, white milk beverages, which have lower calories than milk and are fortified with protein, are in increasing demand because they can easily and efficiently ingest nutrients in the same drinking scene as milk. However, the protein-enriched white milk beverage has a problem that the flavor is easily impaired as compared with milk, and it is desired to provide a white milk beverage having an improved flavor.

The following techniques are known as methods for improving the flavor of protein-enriched white milk beverages.
For example, Patent Document 1 describes a milk beverage having a high concentration of protein and a good flavor by adjusting the amount of protein, lipid and lactose to a specific range, and a method for producing the same. Further, Patent Document 2 describes a concentrated milk having a preferable mouthfeel by reducing the viscosity by deoxidizing treatment before the sterilization treatment, and a method for producing the same. Further, in Patent Document 3, processed milk having improved flavor and milk or dairy material are treated with an NF film to adjust the milk fat content, non-fat milk solid content, and calcium / sodium concentration ratio within a specific range. The manufacturing method is described.

Japanese Unexamined Patent Publication No. 2015-8635 Re-table 2010-23844 Japanese Unexamined Patent Publication No. 2002-253116

The method for improving the flavor of a protein-enriched milk beverage that adjusts the amount of protein, fat, and lactose to a specific range described in Patent Document 1 does not describe the amount of calories and sodium, and has restrictions on sweet sources other than the amount of lactose. Since there is no such substance, it may easily become a milk beverage that deviates from the milk flavor. Further, the method for producing protein-enriched milk using the membrane apparatus described in Patent Documents 2 and 3 requires a large-scale membrane apparatus and a deoxidizing treatment apparatus, resulting in high production cost and complicated operation. There is a problem.

Therefore, it is a protein-enriched white milk drink, which has as low calories as low-fat milk (50).
(Kcal / 100 g or less), it is an object to provide a milk drink having a good flavor.

As a result of diligent research to solve the above problems, the present inventor controls the ratio of sweetness to protein content to a constant amount, so that even if the protein amount is fortified, the calorie is lower than that of milk. It has been found that a white milk drink having a good flavor can be provided, and the present invention has been completed. In the milk beverage of the present invention, a more flavorful white milk beverage can be provided by additionally adjusting the amount of sodium.

That is, the present invention has the following configuration.
(1) Contains more than 3.3% by weight and less than 5.5% by weight of protein and has a calorie of 50 kcal /
100g or less and
X sweetness
The protein content (% by weight) in the milk drink is Y
If
Milk beverage with X / Y of 0.30 or more and 0.80 or less (2) The above (1) containing 30 mg / 100 g or more and 70 mg / 100 g or less of sodium.
Milk beverages listed in

According to the present invention, a low-calorie (50 kcal / 100 g or less), yet protein-enriched, protein-smelling, flavorful white milk beverage is provided, and a health-oriented and diet-oriented layer is provided. It will be possible to provide products that can appeal to the public.

The milk beverage of the present invention contains more than 3.3% by weight of protein and less than 5.5% by weight and has 5 calories.
0 kcal / 100 g or less and sweetness / protein content of 0.30 or more 0.
It refers to a milk drink that is 80 or less.

The milk beverage of the present invention refers to a "white milk beverage". In the present invention, the term "white milk beverage" is used.
It means a beverage having a white appearance and a milk flavor, which contains processed milk, prepared milk, milk beverage and milk-derived ingredients. This "white milk drink" does not include so-called "colored milk drinks" having flavors other than milk, such as coffee milk drinks and strawberry-flavored milk drinks. In the present invention, "having a milk flavor" means that excessive sweetness is suppressed as compared with lactose-decomposed milk in which the amount of lactose is reduced.
It means that it has an appropriate sweetness, saltiness and richness equivalent to those of commercially available non-fat type, low-fat type, unadjusted ingredient type and special concentrated type milk or milk drink. Further, in the present invention, the milk beverage having a "milk flavor" is referred to as a milk beverage having a "milky feeling".

The milk beverage of the present invention has an improved flavor as compared with the conventional milk beverage. This "flavor improvement" means that the milk beverage has a milk flavor by suppressing the peculiar odor (protein odor) and slimy feeling derived from protein, and the bitterness and astringent taste of the aftertaste.

In the milk beverage of the present invention, the protein content is adjusted to be more than 3.3% by weight and less than 5.5% with respect to the total amount of the milk beverage.
The protein content of milk is 3.3g / 100g (see Standard Tables of Food Composition in Japan 2010 (http))
tp: // www. next. go. jp / b_menu / shingi / gijut
u / gijyutu3 / hokoku / 12987713. http))), that is, 3.
3% by weight, the present invention relates to milk beverages that are more protein-enriched than milk. Also, 5.
Milk beverages containing 5% by weight or more of protein have a noticeable slimy, aroma, bitterness and astringent taste of protein. Therefore, when the protein content is in the range of more than 3.3% by weight and less than 5.5%, the unique protein flavor is suppressed while the protein is contained in a higher concentration than milk, and the flavor is good. You can get a milk drink.

The protein content in the milk beverage of the present invention can be adjusted by means such as addition of a milk-derived product containing a protein, a protein single preparation, or the like. The protein may be animal protein or vegetable protein, but is preferably prepared by adding a milk protein preparation. The milk proteins used are various MPC (milk protein concentrate), MPI (milk protein isolate), WPC (whey protein concentrate), WPI (
Whey protein isolate), caseinate, mineral-enriched whey, straight whey powder and the like.

In the present specification, "sweetness" is an index of sweetness, which is a relative value based on the sweetness of sugar (sucrose), and the sweetness of the target solution and the sugar solution is sensual. Is required by comparison with. The solution temperature at the time of evaluation is 37 ° C., which is close to the body temperature. The evaluation is performed according to the sweetness measurement method described on page 62 of "Beverage Glossary" (Beverage Japan Co., Ltd., published in June 1999). The standard sugar sweetness is 1.00. The sweetness of the other sugars and high-sweetness sweeteners used in this example was 0.30 for lactose, 0.69 for glucose (dextrose), and 0.63 for galactose (Latest Fruit Juice and Fruit Beverage Dictionary, Co., Ltd.) Asakura Shoten), Sucralose is 600 (Beverage Glossary, Beverage Japan Co., Ltd.). The sweetness of other sweet sources not used in the examples of the present invention is described in "Beverage Glossary" (Beverage Japan Co., Ltd., June 1999).
There is a description on page 11 of the end of the book (issued monthly).

In the present invention, the sweetness degree is calculated by the sum of the products of the sweetness degree of each sweetness source contained in the solution and the weight% concentration × 100. For example, the sweetness of a solution containing 1% each of sugar, lactose, glucose and galactose is (1.00 x 1% + 0.30 x 1% + 0.69 x 1% + 0.63.
× 1%) × 100 = 2.62.

As used herein, the term "sweetness source" refers to a substance exhibiting sweetness and a composition or mixture containing one or more substances exhibiting sweetness. Foods and substances with sweetness that can be widely used as food raw materials include monosaccharides, disaccharides, oligosaccharides of trisaccharides or higher, maltooligosaccharides, water candy, powdered candy, sugar (main component is sucrose), sugar honey, and honey. , Rare sugar-containing sucrose or high-sweetness sweeteners.

In the milk beverage of the present invention, the balance between sweetness and protein content (% by weight) is important. Here, the protein content refers to the weight ratio of protein to the whole milk beverage, for example, in the case of 5% by weight, it means "5" instead of "0.05". In the milk beverage of the present invention, the ratio of sweetness to protein content [sweetness / protein content] is 0.30 or more and 0.80 or less, rounded off to the third digit, so that the protein is higher than that of milk. It is possible to obtain a milk beverage having a milk flavor in which the protein odor is suppressed while the content is enhanced. More preferably, the ratio of sweetness to protein content is 0.40 or more and 0.
By adjusting the content to 70 or less, most preferably 0.50 or more and 0.60 or less, the protein odor can be suppressed and the milk flavor can be further enhanced. If the ratio of sweetness to protein content is less than 0.30, the milk protein odor becomes strong and the milk drink becomes difficult to drink. Further, when the ratio of the sweetness to the protein content exceeds 0.80, the milk protein odor is suppressed, but the sweetness becomes stronger and the milky feeling becomes weaker, which is not preferable.

The sweetness of the milk beverage of the present invention can also be adjusted by adding the above-mentioned "sweetness source" or by treating lactose in the milk beverage with a lactose-degrading enzyme (lactase). As the enzyme used for the lactose-degrading enzyme treatment of the present invention, any commercially available enzyme can be used. For example, GODO-YNL (registered trademark) (manufactured by Godo Shusei Co., Ltd.), Lactase F "Amano" (
Amano Enzyme Co., Ltd., Lactless L3 (manufactured by Yamato Kasei Co., Ltd.), Sumilacto L (manufactured by Yamato Kasei Co., Ltd.)
Lactase Y-AO (manufactured by Yakult Pharmaceutical Co., Ltd.), lactozyme (manufactured by Novozymes Japan Co., Ltd.) and the like can be used.

It is preferable that the milk beverage of the present invention is further adjusted in the amount of sodium. The amount of sodium can be adjusted by adding a raw material containing sodium. The raw material containing sodium used in the present invention may be any food and drink, for example, sodium salts such as sodium chloride and sodium hydrogen carbonate, whey minerals in which minerals contained in whey are concentrated, and inorganic concentrated whey. , Whey cheese and other milk-derived materials. In the milk beverage of the present invention, the amount of sodium is adjusted to 30 mg / 100 g or more and 70 mg / 100 g or less. Further, by adjusting the content to 35 mg / 100 g or more and 65 mg / 100 g or less, and most preferably 40 mg / 100 g or more and 60 mg / 100 g or less, the protein was fortified more than milk, but the astringent taste and bitterness derived from the protein were suppressed. , It becomes possible to make a milk drink having a milk flavor. If the amount of sodium is less than 30 mg / 100 g, the milk beverage has a strong astringent taste and bitterness derived from protein. Further, if it exceeds 70 mg / 100 g, the salty taste becomes strong and the milky beverage has a weak milky feeling, which is not preferable.

In the milk beverage of the present invention, raw materials contained in known beverages, such as fat sources, functional ingredients, flavor improvers, quality stabilizers, etc., may be blended within a range that does not impair the effects of the present actual form. ..

Such a milk beverage of the present invention can be produced by performing the above-mentioned component adjustment in a general milk beverage production process. For example, a composition containing a fat source and non-fat milk solids, milk protein, and the like are added to water, and if necessary, the above-mentioned sweetness source and a raw material containing sodium and an auxiliary raw material are added to prepare a preparation. To prepare. After cooling, the preparation is enzymatically treated by adding lactose-degrading enzyme as needed. The enzyme-treated preparation can be produced by heating, homogenizing, sterilizing and cooling, and then filling the container. The enzyme deactivation treatment is performed at the same time as sterilization. An example of a general milk beverage manufacturing process is shown as follows, but is not limited to the process of this description example.

(1) A composition containing a fat source and non-fat milk solids, milk protein, etc. are added to the mixed water, and if necessary, the above-mentioned sweetness source, a raw material containing sodium, and an auxiliary raw material are added. Prepare the formulation. After cooling, the preparation is enzymatically treated by adding lactose-degrading enzyme as needed. As for the enzyme treatment conditions, the temperature, reaction time, pH, etc. are adjusted so as to obtain the expected sweetness.
(2) Sterilization / filling sterilization is the method of sterilizing milk specified by the ministerial ordinance (Ministry Ordinance on Milk, etc.) regarding the component standards of milk and dairy products. Or sterilize by a method that has a sterilizing effect equal to or higher than this. " The sterilized formulation can be filled in, for example, a gable top type paper container.

Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples and the like.

The test was carried out in the following five systems.
(Test 1)
In a system in which sugar was added to milk protein, the degree of change in sweetness and protein odor by varying the sweetness / protein content was tested (Table 1).
(Test 2)
In a system in which sucralose was added to milk protein, the degree of change in sweetness and protein odor by varying the sweetness / protein content was tested (Table 2).
(Test 3)
In a system in which sugar and sucralose were added to milk protein, the degree of change in salty taste, astringent taste and milky feeling by changing the amount of sodium by adding salt was confirmed (Table 3).
(Test 4)
In a system in which lactose was decomposed by the addition of lactase and the sweetness was controlled, the degree of change in protein odor and milkiness due to fluctuations in sweetness / protein content was confirmed (Table 4).
(Test 5)
In a system in which lactose was decomposed by the addition of lactase and the sweetness was controlled, the degree of change in protein odor and milkiness due to fluctuation in protein content was confirmed (Table 5).

<How to adjust milk drink>
(Example 1)
Skim milk powder, MPC480 (manufactured by Fonterra Japan Co., Ltd.), whey powder BC (manufactured by Snow Brand Megmilk Co., Ltd.), sugar, sucralose (manufactured by Saneigen FFI Co., Ltd.),
Salt, unsalted butter, and water were added in the blending amounts shown in Table 1 to prepare 20 kg of prepared milk. This was heated to 70 ° C., homogenized with a homogenizer at a pressure of 15 MPa, and subjected to a plate sterilization treatment at 130 ° C. for 2 seconds to obtain 15 kg of the milk beverage of the present invention.

(Examples 2 to 19, Comparative Examples 1 to 8)
Based on the method for adjusting the milk beverage of Example 1, the amount of each addition was changed according to the description in Tables 1 to 3 to prepare the milk beverage.

(Examples 20 to 30, Comparative Examples 9 to 10)
Based on the method for preparing a milk beverage of Example 1, 20 kg of prepared milk was prepared by changing the amount of each addition according to the description in Tables 4 to 5. After cooling the prepared milk to 10 ° C., 20 g of lactose-degrading enzyme (lactase) was added, and an enzymatic reaction was carried out at 10 ° C. for 24 hours so that the lactose-degrading rate was 90% or more. This was heated to 70 ° C., homogenized with a homogenizer at a pressure of 15 MPa, and subjected to a plate sterilization treatment at 130 ° C. for 2 seconds to obtain 15 kg of the milk beverage of the present invention.

The components of the Examples and Comparative Example samples adjusted based on the formulations in Tables 1 to 5 were calculated from the components of the raw materials and the blending amounts. In addition, the sweetness of the Examples and Comparative Examples samples was calculated from the sweetness and concentration of each sweet source in the sample. The results are shown in Tables 1 to 5, and the components of the raw materials are shown in Table 6.

<Evaluation>
Sensory evaluation was performed using each milk beverage of Examples 1 to 30 and Comparative Examples 1 to 10. The results are shown in Tables 1-5.

<Evaluation method>
Each milk beverage stored in a refrigerator and having a product temperature of 8 ° C. was drunk by five panels dedicated to sensory evaluation, and the sweetness, protein odor, saltiness, astringent taste and milkiness were appropriately sensory evaluated. Each item was evaluated according to the following evaluation criteria.

<Evaluation criteria>
Examples and comparative examples were carried out by appropriately adopting the following evaluations.
<Sweetness>
1: Not at all 2: Slightly present 3: Equivalent to normal milk 4: Slightly strong 5: Strong

<Salt taste>
1: Not at all 2: Slightly present 3: Equivalent to normal milk 4: Slightly strong 5: Strong

<Protein odor>
1: Very strong protein odor 2: Stronger protein odor than normal milk 3: Slightly more protein odor than normal milk 4: Equivalent to normal milk 5: More protein odor than normal milk Can't

<Convergence>
1: Very strong astringency 2: Stronger than normal milk 3: Slightly more astringent than normal milk 4: Equivalent to normal milk 5: More astringent than normal milk Can't

<Milk feeling>
1: Much inferior to normal milk 2: Slightly inferior to normal milk 3: Equivalent to normal milk 4: More than normal milk 5: Much more than normal milk

<Comprehensive evaluation>
1. 1. Tests 1 and 2 (Tables 1 and 2) that tested the degree of change in sweetness and protein odor by changing the sweetness / protein content were comprehensively evaluated as follows.
X: When the sweetness evaluation result is 1 or 5, or when the protein odor evaluation result contains 1 ○: When the sweetness evaluation result is 2 to 4 and the protein odor evaluation result is 2 to 5. 2. 2. Test 3 (Table 3), which confirmed the degree of change in saltiness, convergence, and milkiness by changing the amount of sodium, was comprehensively evaluated as follows.
X: When the evaluation result of salty taste is 1 or 5, or when the evaluation result of astringent taste contains 1 ◎: When the evaluation result of milkiness is 5 to 4 ○: Evaluation result of milkiness is 4 to 3. Case △: When the evaluation result of milk feeling is 3 to 2. Tests 4 and 5 (Tables 4 and 5) that confirmed the degree of change in protein odor and milkiness due to fluctuations in sweetness / protein content were comprehensively evaluated as follows.
⊚: When the evaluation result of milk feeling is 5 to 4 ○: When the evaluation result of milk feeling is 4 to 3 Δ: When the evaluation result of milk feeling is 3 to 2 ×: Evaluation result of milk feeling is When it becomes 2 or less

In Test 1, in a system in which sugar was added to milk protein, the degree of change in sweetness and protein odor by varying the sweetness / protein content was tested. As a result, as shown in Table 1, the milk beverages of Examples 1 to 6 in which the sweetness / protein content was adjusted to 0.30 or more and 0.80 or less had a higher protein content than normal milk. However, it was confirmed that the protein odor was suppressed and the sweetness was equivalent to that of normal milk.

In Test 2, in a system in which sucralose was added to milk protein, the degree of change in sweetness and protein odor by varying the sweetness / protein content was tested. As a result, as shown in Table 2, the milk beverages of Examples 7 to 12 in which the sweetness / protein content was adjusted to 0.30 or more and 0.80 or less had a higher protein content than normal milk. However, it was confirmed that the protein odor was suppressed and the sweetness was equivalent to that of normal milk.

In Test 3, in a system in which sugar and sucralose were added to milk protein, the degree of change in salty taste, astringent taste and milky feeling by changing the amount of sodium by adding salt was confirmed. As a result, as shown in Table 3, the amount of sodium was 30 mg / 100 g or more and 70 m.
The milk beverages of Examples 13 to 19 adjusted to g / 100 g or less have a higher protein content than normal milk, but have a suppressed astringent taste and a milky feeling equivalent to that of normal milk. It could be confirmed.

In Test 4, lactose was decomposed by the addition of lactase, and the degree of change in protein odor and milkiness due to fluctuations in sweetness / protein content was confirmed in a system in which the sweetness was controlled. As a result, as shown in Table 4, the sweetness / protein content was 0.30 or more and 0.
.. It can be confirmed that the milk beverages of Examples 20 to 27 adjusted to 80 or less have a higher protein content than normal milk, but have a suppressed protein odor and a milky feeling equivalent to that of normal milk. rice field.

In Test 5, lactose was decomposed by the addition of lactase, and in a system in which the sweetness was controlled, the degree of change in protein odor and milky feeling due to fluctuation in protein content was confirmed.
As a result, as shown in Table 5, the milk beverages of Examples 28 to 30 in which the protein content was adjusted to more than 3.3% by weight and less than 5.5% by weight had a higher protein content than normal milk. However, it was confirmed that the protein odor was suppressed and the milky feeling was equivalent to that of normal milk.

Table 6 shows the components of each raw material.
As shown in Tables 1-5, the protein content is more than 3.3% by weight and less than 5.5% by weight, the calorie is 50 kcal / 100 g or less, and the sweetness / protein content is 0.30.
Milk drinks of 0.80 or more, and sodium of 30 mg / 100 g or more and 70 mg /
It was confirmed that by using a milk beverage containing 100 g or less, it is possible to provide a milk beverage having a good flavor even if the protein is fortified while having a low calorie content.

According to the present invention, even if it contains a large amount of protein while having a lower calorie than milk,
It is possible to provide a milk-based beverage having a milky taste and a good flavor without causing flavor problems such as protein odor and astringent taste. The milk beverage of the present invention is used in a drinking scene as an alternative to milk.
It is useful for consumers such as exercise enthusiasts who want to efficiently ingest nutrients such as protein while suppressing calorie intake as much as possible to efficiently ingest nutrients such as protein.

Claims (2)

It ’s a method of manufacturing milk drinks.
Protein in 4.4% by weight or more and less than 5.5% by weight,
Calories are 50kcal / 100g or less,
The sweetness X, if the protein content in the milk beverage (% by weight) was Y, the milk-based beverage that X / Y is equal to or adjusted to 0.30 to 0.80, and becomes ( However, the manufacturing method of milk drinks containing sugar alcohol). The method for producing a milk beverage according to claim 1, wherein the milk beverage contains 30 mg / 100 g or more and 70 mg / 100 g or less of sodium.