TW201505566A - Carbonated beverage - Google Patents

Abstract

The present invention addresses the issue of providing a novel carbonated beverage that, despite having a low milk fat content, has good foaming and foam-retention properties, and has the mild taste of milk. As a result of the present invention, a carbonated beverage is provided that has a milk fat content of no more than 0.5 wt%, a non-fat milk solid content of 1.2-4.0 wt%, and a carbon dioxide gas pressure of 1.5-4.0 kg/cm2.

Description

Carbonated drinks

The present invention relates to a carbonated beverage which is excellent in foamability and foam durability and which contains a milk component and a method for producing the same.

For carbonated beverages, good foam formation (also known as foaming) and stable foam persistence (also known as foam persistence) can have an impact on the refreshing and mouthfeel of drinking. In particular, the foam containing the carbonated beverage of the milk component has the characteristics of a delicate texture which is gently spread on the tongue, and the presence of the foam relaxes the odor of the milk and the stimulation of the sourness to form a rounded milky taste.

On the other hand, the carbonated beverage containing a milk component is reduced in milk fat content from the viewpoint of the stability of the emulsified state during storage, and specifically, it is desirably reduced to 0.5% by weight or less. However, if the content of the milk fat content is reduced, the formation of foam in the carbonated beverage is adversely affected. In the conventional carbonated beverage containing the milk component, the foaming property in the injection into the glass is not good, even at the time of injection. The foam has completely disappeared, and it is not possible to fully enjoy the refreshment or taste and the taste of milk when drinking.

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2013-11

[Patent Document 2] International Publication WO2010/035869

[Patent Document 3] Japanese Laid-Open Patent Publication No. 2006-129787

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2000-253860

An object of the present invention is to provide a carbonated beverage which has an excellent foaming property, a foamy durability, and a rounded milky taste, although it is a low fat fat.

The present inventors have focused on the results of the research in order to achieve the above object, and it is surprisingly understood that foaming property and foam durability can be achieved by allowing the fat-free milk solid content and the carbonic acid gas pressure in the beverage to be within a specific range. Sexual improvement.

The present invention is not limited to this, but includes the following aspects:

(1) A carbonated beverage having a milk fat content of 0.5% by weight or less, a fat-free milk solid content of 1.2 to 4.0% by weight, and a carbonic acid gas pressure of 1.5 to 4.0 kg/cm ² .

(2) The carbonated beverage according to (1), which contains fermented milk.

(3) The carbonated beverage according to (1) or (2), wherein the amount of the fat-free milk solid content derived from the fermented milk is 0.05% by weight or more.

(4) The carbonated beverage according to any one of (1) to (3), which has a pH of 6.5 or less.

(5) A method for producing a carbonated beverage, comprising: adjusting a beverage such that the milk fat content is 0.5% by weight or less, and the non-fat milk solid content is 1.2 to 4.0% by weight, and causing the beverage to contain carbonic acid gas to make carbonic acid The gas pressure is 1.5 to 4.0 kg/cm ² , the milk fat is 0.5% by weight or less, and the non-fat milk solid is 1.2 to 4.0% by weight.

According to the present invention, in the carbonated beverage containing a milk component, foaming property and foam durability can be improved.

Fig. 1 is a graph showing the results of evaluation of the foaming properties of various beverages evaluated in the experimental examples.

Fig. 2 is a graph showing the results of evaluation of foam durability of various beverages evaluated in the experimental examples.

Fig. 3 is a graph showing the relationship between the fat-free milk solid content of various beverages evaluated in the experimental examples and the foaming property (liquid amount of foam).

Fig. 4 is a graph showing the relationship between the fat-free milk solid content of various beverages evaluated in the experimental examples and the foam durability (foam disappearance time).

Carbonated drinks

The carbonated beverage of the present invention refers to a beverage containing a carbonic acid gas. The preferred aspect of the carbonated beverage of the present invention is a non-alcoholic beverage. In addition, the carbonated beverage of the present invention contains a milk component, and more specifically, a refreshing beverage water containing a milk component, a lactic acid bacteria beverage, and the like, but the fermented milk itself is not included in the carbonated beverage of the present invention. Further, the refreshing drink water, the lactic acid bacteria drink, and the fermented milk in the present specification are the same as the classification based on the food hygiene method.

Milk composition

As a raw material containing a milk component, the source and the presence or absence of the processing are not particularly limited, but specific examples thereof include cow's milk, whole milk powder, skimmed milk powder, adjusted milk powder, condensed milk, fresh cream, fermented milk, lactic acid bacteria drink, and milk. Beverage, cream, cheese, concentrated milk, concentrated whey, whey powder, etc. The carbonated beverage of the present invention is preferably one containing fermented milk from the viewpoint of the thick feeling and taste of the milk, and even the foam durability effect. When the fermented milk is used, the amount thereof is not particularly limited, but the amount of the fat-free milk solid content derived from the fermented milk in the beverage is preferably 0.05% by weight or more, more preferably 0.5% by weight or more.

Fat-free milk solids

The so-called non-fat milk solid fraction refers to a value other than the moisture and milk fat fraction removed from the milk among the components constituting the milk. That is, both the milk fat fraction and the fat-free milk solid fraction are milk solids. The fat-free milk solid fraction can be calculated by multiplying the conversion factor by the total nitrogen measured by the Kjeldahl method. The content of the non-fat milk solid content in the carbonated beverage system of the present invention is 1.2 to 4.0% by weight, preferably 1.5 to 3.5% by weight, more preferably 1.5 to 3.0% by weight. If the content of the non-fat milk solid content is too low, the effect of the foaming property and the foam durability of the present invention is difficult to obtain. In addition, if the content of the non-fat milk solid content is too high, the milky smell and sticky feeling are quite obvious, and the roundness of the milk may be lost.

Milk fat

The milk fat fraction of the beverage of the present invention is 0.5% by weight or less. If the milk fat content is more than 0.5% by weight, it will adversely affect the stability of the emulsified state during storage. A preferred range is 0.2% by weight or less, and a more preferred range is 0.1% by weight. Further, the milk fat fraction can be determined by the Gerber method or the Roese-Gottlieb method.

Carbonic acid gas pressure

The carbonic acid (carbon dioxide) gas of the present invention can be contained in a beverage by a general method such as pressurization injection of carbonic acid gas or mixing of a carbonate gas-containing liquid such as carbonated water. The gas pressure referred to in the present specification means the gas pressure in the vessel at 20 °C. The carbonated beverage of the present invention has a gas pressure of 1.5 to 4.0 kg/cm ² , preferably 2.0 to 4.0 kg/cm ² , more preferably 2.5 to 3.5 kg/cm ² . If the gas pressure is too low, it is difficult to obtain the foaming property and the foaming durability of the present invention; if the gas pressure is too high, the roundness of the milk may be lost due to the stimulation of carbonic acid.

The gas pressure can be measured by a method well known to the skilled person. For example, the sample temperature can be set at 20 ° C and measured using a gas volume measuring device (Kyoto Electronics Co., Ltd. GVA-500A, etc.).

The pH of carbonated drinks

The pH of the beverage of the present invention is not particularly limited as long as it can suppress deterioration during storage and distribution, but is preferably 6.5 or less, more preferably 4.5 or less, still more preferably 3.0 to 4.0.

The pH value is adjusted by adding various sour agents for general foods. Specific acidulants include lactic acid, citric acid, phosphoric acid, malic acid, tartaric acid, gluconic acid, succinic acid, various fruit juices (citrus, apple, and berry), and the like, or such extracted extracts or the like. a mixture.

Other ingredients

In the carbonated beverage of the present invention, sugar, sour, juice, coffee, tea, cocoa, flavor, coloring matter, stabilizer, emulsifier, vitamin, etc. may be added to the milk component without adversely affecting the effects of the invention. Minerals and other ingredients. Further, in order to prevent foam splashing during filling, a polyfluorene defoaming agent or the like may also be used.

Containerized beverage

Since the beverage of the present invention contains carbonic acid gas, it is preferable to provide it as a container-packed beverage. The container is exemplified by glass bottles, PET bottles, metal cans and the like. The container-packed beverage can also be heat-sterilized. Further, the container filled with carbonic acid gas is preferably a container that can be covered.

Beverage manufacturing

The beverage of the present invention can be manufactured by a combination of techniques well known to those skilled in the art. In this manufacturing method, the step of adjusting the milk fat to 0.5% by weight or less, the fat-free milk solid content between 1.2 and 4.0% by weight, and the pressure of the carbonate gas in the beverage to be 1.5 to 4.0 kg/cm ² The step of carbonation gas is important, whereby a carbonated beverage having good foaming properties and foam durability can be obtained. Furthermore, the step of filling the beverage to the container may include the steps of heat sterilization and the like.

From another point of view, the present invention also provides a method for improving the foamability and foam durability of a carbonated beverage in a container, particularly a carbonated beverage containing a milk component.

[Examples]

Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the examples. In addition, in this specification, unless otherwise indicated, a unit is a weight basis, and a numerical range is described in the point which contains the end point.

Experimental Example 1: Manufacturing and Evaluation of Various Beverages

In order to investigate the influence of the amount of the fat-free milk solid content in the carbonated beverage and the pressure of the carbonic acid gas on the foaming property and the durability of the foam, various beverages were produced, and the foaming property and the foam durability were measured.

<Manufacture of various beverages>

First, the carbonated beverage was prepared by mixing the raw materials in the blending in Table 1, and filled in a 400 mL PET bottle, and then cooled to obtain a carbonated beverage in a container (Example 1). The carbonated beverage of this Example 1 was adjusted to pH 3.6 by lactic acid, 1.53 wt% of milk solids, 0.03 wt% of milk fat, 1.5 wt% of non-fat milk solids, and 1.5 kg of gas pressure. Cm ² .

Further, by adjusting the contents of the skim milk powder and the soda water in Table 1, various beverages having different fat-free milk solid content and carbonate gas pressure were produced (see Table 2, Examples 2 to 17, and Comparative Examples 1 to 4). Each beverage has a pH of about 3.6 and a milk fat content of less than 0.05% by weight.

Moreover, the skim milk powder used for the manufacture of these beverages has a fat-free milk solid content of 95% by weight and a milk fat content of 1% by weight; the fat-free milk solid content of the fermented milk is 10% by weight, and the milk fat is divided into 0.2% by weight. , regardless of which is the use of commercial products.

<Evaluation of various beverages> (1) Evaluation of foaming properties

In a room at room temperature of 23 ° C, 400 mL of the beverage was poured into a glass 2 L graduated cylinder that was placed on the table. The injection method was injected from a height of 50 cm on the table at a rate of about 5 seconds / 400 mL. Immediately after the injection, the value of the cylinder at the top of the foam was read, and the amount of the liquid was subtracted from the amount of 400 mL as the amount of foam. Therefore, for example, if the value at the top of the foam is 650 mL, the amount of foam is 650 mL - 400 mL = 250 mL. Then, the foaming property is evaluated in three levels by the amount of foam, and the evaluation benchmark is as follows:

○ (good foaming): the amount of foam is above 400mL

△ (foaming is acceptable): the amount of foam is more than 200mL

× (poor foaming): the amount of foam is less than 200mL

(2) Evaluation of foam persistence

After the above evaluation of the foaming property, the time until the amount of liquid became 400 mL was measured. The foam persistence is evaluated in three levels by the disappearance time of the foam, and the evaluation benchmark is as follows:

○ (good): the disappearance time of the foam is more than 90 seconds

△ (acceptable): the disappearance time of the foam is more than 60 seconds

× (bad): the disappearance time of the foam is less than 60 seconds

The results evaluated by the above methods are shown in Table 2, Figure 1, and Figure 2. Further, the relationship between the fat-free milk solid content at a gas pressure of 2.0 kg/cm ² and the foaming property and foam durability is shown in Figs. 3 and 4 .

Experimental example 2

The fermented milk is used as a milk component to prepare a carbonated beverage, and the influence on foaming property and foam durability is examined. First, according to the formulation of Table 3, a beverage having a different amount of fermented milk was prepared under the fixed fat-free milk solids and gas pressure (Examples 18 to 20). The amount of fermented milk was adjusted so that the amount of the fat-free milk solid content derived from the fermented milk in the carbonated beverage was 0% by weight, 0.05% by weight, or 0.5% by weight, respectively.

Either of these beverages, the milk solids were divided into 1.72% by weight, the milk fat was divided into 0.02% by weight, the non-fat milk solids were divided into 1.7% by weight, and the gas pressure was 2.0 kg/cm ² . The skim milk powder and the fermented milk used in the manufacture of these beverages were the same as in the first embodiment.

The foaming properties and foam durability of these beverages were measured in the same manner as in Example 1. As a result, as shown in Table 4, it is understood that the use of fermented milk as a milk component can significantly improve the foam lasting effect of the present invention.

Claims (5)

A carbonated beverage having a milk fat content of 0.5% by weight or less, a fat-free milk solid portion of 1.2 to 4.0% by weight, and a carbonic acid gas pressure of 1.5 to 4.0 kg/cm ² . A carbonated beverage according to claim 1, which comprises fermented milk. The carbonated beverage according to claim 1 or 2, wherein the amount of the fat-free milk solid content derived from the fermented milk is 0.05% by weight or more. The carbonated beverage according to any one of claims 1 to 3, which has a pH of 6.5 or less. A method for producing a carbonated beverage, comprising: adjusting a beverage such that the milk fat content is 0.5% by weight or less, and the step of forming the fat-free milk solid content to 1.2 to 4.0% by weight, and causing the carbonate gas to be contained in the beverage to cause the pressure of the carbonic acid gas to become The step of 1.5 to 4.0 kg/cm ² has a milk fat content of 0.5% by weight or less, and the fat-free milk solid content is 1.2 to 4.0% by weight.