Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof

Definitions

• the present invention relates to a milk beverage containing fish oil and a method for producing the same.
• Patent Document 2 Proposal of a treatment or prevention agent for hyperlipidemia consisting of soy milk in a container that contains 300 to 900 mg of EPA in a container with a concentration of 300 to 720 mg / 100 ml and a capacity of 100 to 125 ml.
• an antioxidant is added.
• the antioxidant used for this purpose for example, natural tocopherol, L-ascorbic acid, and gallic acid are known (see, for example, paragraph 0018 of Patent Document 3).
• sesamin contained in sesame oil and the like can be used as a component of health foods, etc. in the hope that it will have a positive effect on the promotion of health through actions such as reducing cholesterol levels.
• a milk characterized by dissolving sesamin and / or episesamin in an oil or fat that is a medium chain fatty acid triglyceride having 8 to 12 carbon atoms, and mixing the solution into a milk beverage (for example, a processed soybean beverage).
• a method for producing a beverage has been proposed (Patent Document 4).
• JP-A-7-115901 JP 2008-201785 A Japanese Patent Laid-Open No. 5-58902 Japanese Patent No. 4473765
• sesamin is used as a component of health foods and the like.
• sesamin is a substance hardly soluble in water, it is necessary to use a substance dissolved in fats and oils in order to contain it in a beverage.
• An object of the present invention is to provide a milk beverage having high palatability, including fish oil, which is expected to have a health promoting effect, has a greatly reduced characteristic odor of fish oil, and has no problem in flavor. To do.
• the present inventors have found that the use of a specific antioxidant can greatly reduce the characteristic odor of fish oil in milk drinks containing fish oil. completed. That is, the present invention provides the following [1] to [11].
• [1] A milk beverage containing fish oil and an antioxidant, wherein the antioxidant contains enzyme-treated rutin and / or metaphosphate.
• [2] The milk beverage according to the above [1], wherein the fish oil contains one or more selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid.
• the fish oil after dissolving the insoluble octanes is not allowed to stand before the mixing step, or for a period of 30 minutes or less at a liquid temperature of 40 to 100 ° C.
• the milk beverage of the present invention since a specific antioxidant is contained, the characteristic odor of fish oil can be greatly reduced. For this reason, the milk beverage of the present invention has no problem in terms of flavor, has high palatability, and can be taken on a daily basis over a long period of time. Moreover, according to the milk beverage of the present invention, since fish oil is contained, effects such as prevention of ischemic heart disease (for example, myocardial infarction due to thrombus) are expected through actions such as a reduction in cholesterol level. be able to. Furthermore, according to the milk beverage of the present invention, since the antioxidant is included, the oxidation of the easily oxidizable substance contained in the milk beverage is suppressed, and good storage stability of the milk beverage can be expected. it can.
• ischemic heart disease for example, myocardial infarction due to thrombus
• the milk beverage of the present invention comprises (A) a component derived from milk, (B) fish oil, (C) an antioxidant containing enzyme-treated rutin and / or metaphosphate, and other ingredients blended as necessary. Contains ingredients.
• examples of other components to be blended as necessary include (D) insoluble octanes and (E) components other than components (A) to (D).
• each component will be described.
• the milk beverage includes a component derived from milk as a component for calling a milk beverage.
• Milk includes animal milk derived from mammals such as cow's milk, sheep milk (sheep milk), goat milk, plant-derived milk such as soy milk and coconut milk, and a composition obtained by emulsifying edible fats (artificial milk) Etc.
• components derived from milk include whole milk, skim milk, skim milk powder, milk, whey, cream, butter, whole milk powder, concentrated milk, pasteurized milk, and the like.
• the milk drink of this invention can contain either one or both of non-fat milk solid content and milk fat.
• the content of components derived from milk in the milk beverage of the present invention (excluding water) is not particularly limited, but is preferably 0.5 to 60% by weight, more preferably 1 to 1% from the viewpoint of flavor. 50% by weight, more preferably 2 to 40% by weight.
• the content of components derived from milk in milk beverages when skim milk powder is used (including when cream is used in combination) is usually 1 to 10% by weight.
• the content of milk fat and non-fat milk solid content in the milk beverage of the present invention is not particularly limited, but from the viewpoint of flavor and the like, preferably the milk fat content is 0 to 10% by weight and the non-fat milk solid content.
• milk solid content is 3 to 13% by weight, particularly preferably the milk fat content is 1 to 4% by weight and the nonfat milk solid content is 4 to 10% by weight.
• fish oil refers to a single or a combination of two or more fats and oils selected from the fats and oils contained in fish.
• fish oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), eicosatetraenoic acid, icosenoic acid, docosenoic acid, and the like.
• docosahexaenoic acid DHA
• EPA eicosapentaenoic acid
• DPA docosapentaenoic acid
• ⁇ -3 fatty acids fatty acids in which a double bond starts from the third carbon atom from the neutral end
• Omega-3 fatty acids have been reported to have actions such as reducing cholesterol levels and preventing thrombus.
• fats and oils composed of one or more selected from docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid can be mentioned.
• Fish oil may be any oil that contains fats and oils such as docosahexaenoic acid.
• fats and oils derived from fish such as mackerel, sardine, sanma, bonito, tuna, sawara, and horse mackerel
• animals other than fish for example, razors
• Whales and the like animals other than fish (for example, razors) , Whales and the like) and artificially synthesized fats and oils can also be used.
• the content of fish oil in the dairy drink is preferably 0.01 to 2.0% by weight, more preferably 0.03 to 1.5% by weight, and still more preferably, from the viewpoints of health promotion and suppression of fish oil odor. Is 0.05 to 1.0% by weight, particularly preferably 0.1 to 0.8% by weight, very preferably 0.2 to 0.6% by weight.
• enzyme-treated rutin and metaphosphate also referred to herein as enzyme-treated rutin and / or metaphosphate
• enzyme-treated rutin is obtained by treating rutin (a kind of flavonoid glycoside contained in citrus fruits), which is a natural product, and is a consumer natural material for food additives. It is consistently used and is preferably used.
• rutin can be expected to have a health promotion effect in that it has an effect of improving the vulnerability of capillaries (an effect similar to vitamin P).
• Enzyme-treated rutin is an antioxidant with increased solubility in water obtained by treating rutin, which is hardly soluble in water, using a food processing enzyme.
• the enzyme-treated rutin is also referred to as enzyme-treated isoquercitrin or sugar transfer rutin.
• a commercial item is mentioned as an enzyme process rutin used by this invention. Examples of commercially available products include Sanmerin AO3000, Sanmerin Powder C-10, and the like. “Sammelin AO3000” contains only enzyme-treated rutin as an antioxidant. “Sammelin powder C-10” contains enzyme-treated rutin and vitamin C as antioxidants.
• the content of enzyme-treated rutin in the milk beverage is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, Particularly preferred is 0.07 to 0.15% by weight. If the content is less than 0.01% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.3% by weight, astringency occurs in the milk beverage, and the palatability is not only lowered, but it is colored yellow, which is not preferable in appearance.
• the blending amount of the enzyme-treated rutin per 100 parts by weight of fish oil is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and still more preferably 20 to 30 parts by weight. The reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
• metaphosphate used in the present invention examples include sodium metaphosphate and potassium metaphosphate.
• the content of metaphosphate in the milk beverage is preferably 0.0001 to 0.01% by weight, more preferably 0.0003 to 0.005% by weight, still more preferably 0.0005 to 0.002% by weight, Particularly preferred is 0.0007 to 0.001% by weight. If the content is less than 0.0001% by weight, the effect of reducing the odor of fish oil may be insufficient. When the content exceeds 0.01% by weight, the amount of metaphosphate as a food additive is excessive, which is not preferable from the viewpoint of promoting health.
• the blending amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.1 to 0.4 parts by weight, more preferably 0.15 to 0.3 parts by weight, still more preferably 0.2 to 0.25 parts by weight. Part.
• the reason why the upper limit value and the lower limit value of these numerical ranges are specified is the same as described above.
• the preferred numerical ranges of the content of each of the enzyme-treated rutin and metaphosphate are the above-mentioned preferred numerical ranges, and the enzyme in the total amount of the enzyme-treated rutin and metaphosphate It is multiplied by the weight percentage of the amount of treated rutin or metaphosphate.
• the blending amount of enzyme-treated rutin per 100 parts by weight of fish oil is preferably 1.5. 15 to 15 parts by weight, more preferably 3 to 12 parts by weight, still more preferably 6 to 9 parts by weight.
• the amount of metaphosphate per 100 parts by weight of fish oil is preferably 0.07 to 0.28 parts by weight. More preferred is 0.105 to 0.21 part by weight, and still more preferred is 0.14 to 0.175 part by weight.
• the preferable numerical range of the content of the enzyme-treated rutin or metaphosphate in the milk beverage can be calculated in the same manner.
• antioxidants other antioxidants other than enzyme-treated rutin and / or metaphosphate can be used in combination.
• Other antioxidants include chlorogenic acid (a type of polyphenol), bayberry extract (containing as an active ingredient myricitrin, a type of flavonoid glycoside), ⁇ -tocopherol (vitamin E), Examples thereof include gallic acid, tea extract (obtained from tea leaves and containing catechins as a main component), ascorbyl palmitate (vitamin C palmitate) and the like.
• the content of other antioxidants in the milk beverage is not particularly limited, but it is usually 0.3% by weight or less in both cases where one is used alone and when two or more are used in combination.
• insoluble octanes examples include lignans.
• examples of the compounds belonging to lignans include sesamin, episesamin, sesaminol, episesaminol, sesamolin, sesamolinol, pinoresinol, sympreoxide aglycone and the like. These compounds may be used individually by 1 type, and may use 2 or more types together.
• the amount of insoluble octanes (for example, lignans) added per 100 parts by weight of fish oil is preferably 0.1 to 10 parts by weight, more preferably 0. 0, from the viewpoint of improving health and solubility in fish oil.
• the amount is 3 to 8 parts by weight, more preferably 0.5 to 6 parts by weight, still more preferably 1 to 4 parts by weight, and particularly preferably 2 to 3 parts by weight.
• components other than the components (A) to (D) can be used.
• Other components are not particularly limited as long as they are foods and food additives, and examples thereof include water, fragrances, and sugars.
• water is blended when a material not containing water, such as skim milk powder, is used as the component (A) (component derived from milk).
• An example of the manufacturing method of the milk drink of this invention is demonstrated.
• An example of the method for producing a milk beverage of the present invention is as follows: (a) an insoluble octane dissolving step for obtaining a fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil; and (b) milk.
• step (a) is omitted.
• the oil-soluble substance is used in place of the insoluble octanes in steps (a) and (b).
• Step (a) is a step of obtaining fish oil containing insoluble octanes by dissolving insoluble octanes (eg, lignans) in fish oil.
• the temperature of the fish oil when dissolving the insoluble octanes in the fish oil is preferably 40 to 100 ° C., more preferably 50 to 90 ° C., and still more preferably 60 to 80 ° C. from the viewpoint of improving the solubility.
• the fish oil after dissolving the insoluble octanes may not be allowed to stand before mixing in step (b) (mixing step), or may be allowed to warm for a predetermined time, It can also be left unattended.
• the temperature of the fish oil is preferably about 40 to 100 ° C. from the viewpoint of the most efficient, etc., because it is the same or slightly lower than the temperature of the fish oil when the insoluble octanes are dissolved in the fish oil.
• the temperature is preferably 50 to 90 ° C, more preferably 60 to 80 ° C.
• the standing time of the fish oil is preferably 30 minutes or less, more preferably 20 minutes or less, still more preferably 15 minutes or less, and particularly preferably 10 minutes or less. If the standing time exceeds 30 minutes, the effect of reducing the smell of fish oil in the milk beverage of the present invention is reduced.
• the milk component-containing material, the antioxidant, the fish oil containing the insoluble octanes obtained in the insoluble octanes dissolution step, and other components blended as necessary are mixed, It is a process of obtaining a beverage.
• the order of mixing in the step (b) is not particularly limited, and the milk component-containing material, the antioxidant and the fish oil may be mixed at the same time, or two or three or more selected from the above components may be mixed. After mixing, the remainder of the ingredients may be added.
• milk component-containing materials when two or more milk component-containing materials are used, after mixing one kind of milk component-containing material (for example, reduced skim milk), an antioxidant, and fish oil, the mixture is stirred with a homomixer, and then the milk component is contained. The rest of the product (eg cream) may be added.
• the liquid temperature during mixing (for example, skim milk powder prepared by dissolving skim milk powder in water) is preferably 30 to 80 ° C., more preferably 40 to 40 ° C. from the viewpoint of improving the solubility of each component. 70 ° C., more preferably 45 to 65 ° C.
• the liquid temperature is preferably 35 to 70 ° C., more preferably 40 to 65 ° C., and further preferably 45 to 60 ° C.
• the holding time is preferably 30 minutes to 5 hours, more preferably 1 to 4 hours, and further preferably 1.5 to 3 hours.
• Step (c) is a step of homogenizing the milk beverage obtained in step (b) (mixing step).
• the homogenization treatment can be performed, for example, using a homogenizer or the like, at a homogenization pressure at which fat in the milk beverage hardly occurs.
• the temperature of the milk beverage is preferably 50 to 80 ° C., more preferably 55 to 70 ° C., and further preferably 55 to 70 ° C. from the viewpoint that the milk beverage is homogenized well.
• the temperature of the milk beverage is appropriately reduced (for example, 10 ° C. or lower), and the milk beverage is cooled and then filled into the container as necessary.
• Example 1 After mixing skim milk powder: 16.2 g and water: 374 g, the mixture was heated to 60 ° C. with stirring as it was to obtain skim milk powder.
• docosahexaenoic acid (trade name: DD oil, manufactured by Nihon Suisan Co., Ltd.): 1.6 g of sesamin: 0.04 g was added and dissolved while heating and stirring at 70 ° C. The obtained docosahexaenoic acid containing sesamin was held at 70 ° C.
• [Sensory evaluation score] 5 There is no characteristic smell of fish oil (fish odor), and there is no problem in terms of flavor. 4; Although there is a slight fishy odor, it is a fishy odor that can be consumed as it is. 3; Although there is a fishy odor, it is a fishy odor that can be masked if a fragrance is used. 2; Fish odor is strong and masking is difficult even if a fragrance is used. 1; Fish odor is very strong and it is difficult to drink even if flavoring is added.
• Example 2 The experiment was conducted in the same manner as in Example 1 except that the retention time of docosahexaenoic acid containing sesamin was changed from 10 minutes to 120 minutes.
• Example 3 The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.2 g.
• Example 4 The experiment was performed in the same manner as in Example 1 except that the amount of the enzyme-treated rutin was changed from 0.4 g to 0.8 g.
• Example 5 The experiment was conducted in the same manner as in Example 1 except that 0.004 g of sodium metaphosphate was added instead of 0.4 g of enzyme-treated rutin.
• Example 6 Implemented except that 0.004 g of sodium metaphosphate and 0.004 g of chlorogenic acid (trade name: Kaphenol P100, manufactured by Fuji Chemical Industry Co., Ltd.) were mixed in place of 0.4 g of enzyme-treated rutin. The experiment was conducted in the same manner as in Example 1. [Example 7] An experiment was conducted in the same manner as in Example 1 except that sesamin was not blended.

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• Non-Alcoholic Beverages (AREA)
• Edible Oils And Fats (AREA)

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• 2013
  • 2013-02-14 WO PCT/JP2013/053467 patent/WO2013122122A1/fr not_active Ceased
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