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WO2022039222A1 - Boisson lactée contenant du dha et son procédé de fabrication - Google Patents

Boisson lactée contenant du dha et son procédé de fabrication Download PDF

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Publication number
WO2022039222A1
WO2022039222A1 PCT/JP2021/030368 JP2021030368W WO2022039222A1 WO 2022039222 A1 WO2022039222 A1 WO 2022039222A1 JP 2021030368 W JP2021030368 W JP 2021030368W WO 2022039222 A1 WO2022039222 A1 WO 2022039222A1
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WO
WIPO (PCT)
Prior art keywords
milk
mass
dha
fat
beverage
Prior art date
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Ceased
Application number
PCT/JP2021/030368
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English (en)
Japanese (ja)
Inventor
雄貴 水野
早苗 中谷
邦弘 武田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Priority to JP2022543990A priority Critical patent/JPWO2022039222A1/ja
Priority to CN202180050835.6A priority patent/CN115915947A/zh
Publication of WO2022039222A1 publication Critical patent/WO2022039222A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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

Definitions

  • the present invention relates to a DHA-containing milk beverage and a method for producing the same.
  • Docosahexaenoic acid is a fatty acid with 6 carbon atoms and 22 carbon atoms, and like eicosapentaenoic acid (EPA), the third carbon-carbon bond from the end of the methyl group is a double bond ⁇ . It is one of the -3 polyunsaturated fatty acids. DHA and EPA are essential fatty acids in a broad sense, and are abundantly contained in algae oil and fish oil as free fatty acids or constituent fatty acids of fat. It is known that DHA and EPA contribute to the fluidity of the membrane as a constituent lipid of the biological membrane.
  • DHA is abundant in the cranial nerve system, retina, testis, and myocardium, and has an important role in maintaining homeostasis of the living body. It has been reported to have a physiological effect. DHA and EPA are also known to be useful for the treatment and prevention of various diseases, and their usefulness for coronary artery disease, cancer, neurological disease and the like has been reported.
  • DHA is mainly contained in fish and shellfish, but the daily intake of DHA is decreasing with the decrease in fish and shellfish intake due to the westernization of Japanese diet.
  • the lower limit of the target amount of DHA and EPA is 1 g / day, but it is used in the Japanese Dietary Intake Standards (2010 edition) in 2005.
  • the median intakes of DHA and EPA for Japanese people aged 30 to 49 and over are 0.32 g / day and 0.23 g / day, respectively. , The lower limit of the target amount has not been reached.
  • Patent Documents 1 and 2 disclose foods that cope with the offensive odor of unsaturated fatty acids such as DHA.
  • Non-Patent Document 1 reports evaluation results on the stability of foods containing fish oil containing unsaturated fatty acids.
  • An object of the present invention is to provide a DHA-containing milk beverage having an improved off-flavor of ⁇ 3 fatty acid such as DHA and a method for producing the same.
  • the non-fat milk solids concentration is 5.0 to 15.0% by mass
  • the milk fat concentration is 1.5 to 7.0% by mass
  • the milk solids concentration is 8.5 to 8.5.
  • a docosahexaenoic acid (DHA) -containing dairy beverage having a DHA content of 17.0% by mass and having a DHA content of 150 to 700 mg / 125 mL.
  • DHA docosahexaenoic acid
  • the milk beverage according to the above [1] which contains eicosapentaenoic acid (EPA).
  • EPA eicosapentaenoic acid
  • the milk beverage according to the above [1] or [2] which has an EPA content of 50 to 400 mg / 125 mL.
  • a method for producing a DHA-containing milk beverage which comprises a step of subjecting a milk-derived component and an ⁇ 3 fatty acid-containing oil / fat to a homogenization treatment.
  • the non-fat milk solid content concentration of the milk beverage is 5.0 to 15.0% by mass
  • the milk fat content concentration is 1.5 to 7.0% by mass
  • the milk solid content concentration is The production method according to the above [8], which is 8.5 to 17.0%.
  • the DHA content of the milk beverage is 150 to 700 mg / 125 mL, and in some cases, the milk beverage further contains EPA, and the EPA content in the milk beverage is 50 to 400 mg / 125 mL.
  • the present invention is advantageous in that a DHA-containing milk beverage having an improved unusual flavor of unsaturated fatty acids such as DHA can be provided without adding an additional component such as a masking agent. Further, the present invention can provide a DHA-containing dairy beverage having an improved unusual flavor of unsaturated fatty acids such as DHA in a stable emulsified state without using food additives such as emulsifiers, stabilizers and gelling agents. Is advantageous.
  • the milk beverage of the present invention is a milk beverage containing DHA.
  • the milk beverage of the present invention is also a milk beverage containing ⁇ 3 fatty acids such as DHA and EPA.
  • the milk beverage of the present invention may contain ⁇ 3 fatty acids such as DHA or DHA and EPA in a purified form or in a crude extract form.
  • the milk beverage of the present invention may also contain ⁇ 3 fatty acids such as DHA or DHA and EPA as food materials or synthetic fats and oils containing them. Examples of such food materials include fish oils, various animal and vegetable oils such as vegetable oils and fats, algae oils, oils and fats obtained from microorganisms, and refined oils and fats obtained by refining these oils and fats.
  • ⁇ 3 fatty acid-containing oils and fats for example, fish oil and algae oil
  • ⁇ 3 fatty acid-containing oils and fats containing at least ⁇ 3 fatty acids such as DHA or DHA and EPA
  • the form of the ⁇ 3 fatty acid-containing fat and oil used in the present invention is not particularly limited as long as it contains at least ⁇ 3 fatty acid such as DHA or DHA and EPA, but contains a higher concentration of ⁇ 3 fatty acid such as DHA or DHA and EPA.
  • ⁇ 3 fatty acid-containing refined fats and oils for example, refined fish oil and refined algae oil
  • Refined fats and oils containing ⁇ 3 fatty acids are commercially available, and for example, Sanomega DHA27 (NOF), DHA / EPA high content composition (Fuji Oil), DD oil (Nippon Suisan Kaisha), and DHA Alga oil (BASF) should be used. Can be done.
  • the lower limit (or more or more) of the DHA content of the milk beverage of the present invention is 150 mg / 125 mL, 200 mg / 125 mL, 250 mg / 125 mL, 300 mg / 125 mL, 350 mg / 125 mL, 400 mg / 125 mL, 450 mg / 125 mL, 500 mg / 125 mL, It can be 550 mg / 125 mL, and the upper limit (or less or less) can be 700 mg / 125 mL, 650 mg / 125 mL, 600 mg / 125 mL.
  • the DHA content of the milk beverage of the present invention may be, for example, 150 to 700 mg / 125 mL, 150 to 650 mg / 125 mL, and 150 to 600 mg / 125 mL. can.
  • the milk beverage of the present invention may also contain eicosapentaenoic acid (EPA).
  • EPA eicosapentaenoic acid
  • the milk beverage of the present invention contains EPA in addition to DHA.
  • the lower limit (or more or more) of the EPA content of the milk beverage of the present invention can be 50 mg / 125 mL, 75 mg / 125 mL, 100 mg / 125 mL, 150 mg / 125 mL, 200 mg / 125 mL, 250 mg / 125 mL, and the upper limit ( Less than or equal to) can be 400 mg / 125 mL, 350 mg / 125 mL, 300 mg / 125 mL.
  • the EPA content of the milk beverage of the present invention may be, for example, 50 to 400 mg / 125 mL, 50 to 350 mg / 125 mL, and 75 to 300 mg / 125 mL. can.
  • the milk beverage of the present invention contains a milk-derived component as a component constituting the milk beverage.
  • milk include milk derived from mammals such as milk, sheep milk (for example, sheep milk), goat milk, buffalo milk, camel milk, and human milk.
  • milk-derived component include a component derived from a raw material of a milk beverage.
  • raw materials for milk beverages include whole milk such as raw milk, milk, and special milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, skim milk, partially skim milk, skim milk, and skim milk.
  • the milk-derived component can be paraphrased as a raw material for a milk beverage.
  • the milk beverage of the present invention is a beverage containing milk-derived components, and is a type-specific name specified in "Ministry Ordinance on Ingredient Standards for Milk and Milk Products (Ministry Ordinance for Milk, etc.)" and "Fair Competition Code for Labeling of Drinking Milk". It corresponds to a "milk beverage” (a beverage containing a component having a milk solid content of 3.0% or more by weight).
  • the milk beverage of the present invention is mainly made of raw milk, milk or special milk or foods produced from these as raw materials, and is a raw material other than dairy products such as minerals, vitamins, coffee, tea, fruit juice, fruit meat, dietary fiber and oligosaccharides.
  • a beverage with the addition of milk and a beverage with reduced milk-derived components by decomposition of milk sugar, etc. which contains a milk solid content of a total of non-fat milk solid content and milk fat content in a weight percentage of 3.0% or more.
  • Examples thereof include nutrition-enriched milk beverages such as mineral-enriched milk and vitamin-enriched milk, taste-type milk beverages such as coffee milk and fruit milk, and milk sugar-decomposing type milk beverages.
  • the milk beverage of the present invention contains a non-fat milk solid content, a milk fat content and a milk solid content, and can be specified by the non-fat milk solid content concentration, the milk fat content concentration and the milk solid content concentration.
  • the non-fat milk solid content concentration means the solid content concentration of the component obtained by removing water and milk fat from the milk beverage
  • the milk solid content concentration means the combined concentration of the non-fat milk solid content and the milk fat content of the milk beverage. ..
  • the non-fat milk solid content concentration, milk fat content concentration, milk solid content concentration and other milk component concentrations can be measured in accordance with the "Test Method for Ingredient Standards for Milk, etc.” of the Ordinance of the Ministry of Milk, etc.
  • the lower limit (or more or more) of the non-fat milk solid content concentration (mass%) of the dairy beverage of the present invention is 5.0%, 5.5%, 6.0%, 6.5%, 6.8%, It can be 7.0%, 7.5%, 8.0%, 8.5%, 8.8%, 9.0%, and the upper limit (or less or less) is 15.0%, 14. 5%, 14.0%, 13.5%, 13.0%, 12.5%, 12.1%, 12.0%, 11.5%, 11.0%, 10.8%, 10. It can be 5% or 10.0%.
  • These lower and upper limits can be arbitrarily combined, and the non-fat milk solid content concentration of the milk beverage of the present invention is, for example, 5.0 to 15.0%, 5.5 to 14.0%, and so on.
  • the milk fat content concentration (mass%) of the milk beverage of the present invention is 1.5%, 2.0%, 2.3%, 2.5%, 2.7%, It can be 2.8% and 3.0%
  • the upper limit (or less or less) is 7.0%, 6.5%, 6.0%, 5.5%, 5.2%, 5. It can be 0%, 4.5%, 4.0%, 3.5%.
  • the milk fat concentration of the milk beverage of the present invention is, for example, 1.5 to 7.0%, 1.5 to 6.5%, 2. It can be 0 to 6.0%, 2.0 to 5.5%, 2.3 to 5.2%.
  • the lower limit (or more or more) of the milk solid content concentration (mass%) of the milk beverage of the present invention is 8.5%, 9.0%, 9.5%, 9.9%, 10.0%, It can be 10.5%, 11.0%, 11.2%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, and the upper limit (or less or less). Less than 17.0%, 16.5%, 16.0%, 15.5%, 15.0%, 14.5%, 14.0%, 13.5%, 13.0%, 12. It can be 5% and 12.0%.
  • the milk solid content concentration of the milk beverage of the present invention is, for example, 8.5 to 17.0%, 9.0 to 16.5%, 9. It can be 5 to 16.0% and 9.9 to 16.0%.
  • the milk beverage of the present invention can be specified by the total fat content concentration.
  • the total fat content concentration means the combined concentration of the milk fat content of the milk drink and the ⁇ 3 fatty acid-containing fat and oil contained in the milk drink.
  • the lower limit (or more or more) of the total fat content concentration (mass%) of the milk beverage of the present invention is 1.5%, 2.0%, 2.5%, 3.0%, 3.4%, 3. It can be 5%, 3.8%, and the upper limit (less than or less than) is 7.5%, 7.0%, 6.5%, 6.2%, 6.0%, 5.5%. Can be.
  • These lower and upper limits can be freely combined, and the total fat content of the milk beverage of the present invention is, for example, 1.5 to 7.5%, 2.0 to 7.5%, 2. It can be 5 to 7.0%, 3.0 to 7.0%, 3.4 to 6.2%, and 3.5 to 6.5%.
  • the non-fat milk solid content concentration is 6.8 to 12.1% by mass
  • the milk fat content concentration is 2.3 to 5.2% by mass
  • the milk fat content is 2.3 to 5.2% by mass.
  • DHA-containing milk beverages containing are provided.
  • the non-fat milk solid content concentration is 6.8 to 12.1% by mass
  • the milk fat content concentration is 2.3 to 5.2% by mass
  • the milk is 6.8 to 12.1% by mass
  • the milk fat content concentration is 2.3 to 5.2% by mass
  • a docosahexaenoic acid (DHA) -containing milk beverage having a solid content concentration of 9.9 to 16.0% by mass and a total fat content of 3.4 to 6.2% by mass, wherein the DHA content is A DHA-containing milk beverage is provided in which the amount is 150 to 700 mg / 125 mL and the milk-derived component is contained in an emulsified state.
  • DHA docosahexaenoic acid
  • the ratio of the milk solid content concentration (% by mass) in the beverage to the content (% by mass) of DHA and / or EPA in the beverage is set to 27 or more to make ⁇ 3 such as DHA.
  • the off-flavor derived from fatty acids can be effectively suppressed.
  • the lower limit of this ratio (greater than or equal to or greater than) can preferably be 34, 40 or 47, and the upper limit of this ratio (less than or equal to or less than) can be 70 or 65.
  • These lower limit value and upper limit value can be arbitrarily combined, and the ratio of the milk solid content concentration (mass%) to the content (mass%) of DHA and EPA in the milk beverage of the present invention is, for example, 27 to 70.
  • the milk beverage of the present invention may contain optional components other than milk-derived components, and such optional components include, for example, minerals such as sodium, potassium, magnesium, calcium and phosphorus; vitamins; lactose, oligosaccharides. Sugars such as; dietary fiber; flavors, sweeteners, emulsifiers, stabilizers, gelling agents, antioxidants, pH regulators and other food additives.
  • the milk beverage of the present invention can be a lauric acid derived from vegetable fat or a milk beverage containing lauric acid and not containing vegetable fat.
  • does not contain lauric acid derived from vegetable fat or vegetable fat containing lauric acid means that lauric acid derived from vegetable fat or vegetable fat containing lauric acid is not added or contained as a raw material in the production of milk beverages. Means that.
  • a milk beverage containing a milk-derived component and an oil / fat containing ⁇ 3 fatty acid in an emulsified state
  • a milk beverage containing a milk-derived component and DHA and, in some cases, EPA in an emulsified state. That is, in the milk beverage of the present invention, the milk-derived component and the ⁇ 3 fatty acid-containing fat or oil or DHA and, in some cases, EPA are preferably present in the beverage in an emulsified state.
  • the emulsified particle size of the milk beverage of the present invention (the particle size of particles composed of milk-derived protein and / or fat content and ⁇ 3 fatty acid-containing fat and oil contained in milk-derived components, mainly fat particle size) is a laser diffraction type particle size. It is measured using a distribution measuring device, and means a median diameter which is a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis.
  • the lower limit (or more or more) of the emulsified particle size (fat particle size) of the dairy beverage of the present invention may be 0.4 ⁇ m, 0.5 ⁇ m, 0.6 ⁇ m, 0.7 ⁇ m, 0.8 ⁇ m, 0.9 ⁇ m.
  • the upper limit (or less or less) can be 1.2 ⁇ m, 1.1 ⁇ m, 1.0 ⁇ m, 0.9 ⁇ m, 0.8 ⁇ m, 0.7 ⁇ m. These lower limit value and upper limit value can be arbitrarily combined, and the emulsified particle size of the milk beverage of the present invention is, for example, 0.4 to 1.2 ⁇ m, 0.5 to 1.2 ⁇ m, 0.6 to 1. It can be 1. ⁇ m.
  • ⁇ 3 fatty acids such as DHA or DHA and EPA can be present in a stable emulsified state together with milk-derived components without adding food additives such as emulsifiers, stabilizers and gelling agents. can.
  • the beverage of the present invention can be a milk beverage that is substantially free of emulsifiers, stabilizers and / or gelling agents.
  • substantially free of emulsifiers, stabilizers and / or gelling agents means that these components are not contained at all, or emulsifiers, stabilizers and / or gelling agents are used as milk-derived components and ⁇ 3 fatty acids.
  • Stabilizer to the extent that it does not contribute to a stable emulsified state of the contained fats and oils (the emulsifier is less than 0.1% by mass (preferably less than 0.08% by mass, more preferably less than 0.06% by mass) with respect to the beverage of the present invention).
  • the pH of the milk beverage of the present invention can be 5.5 to 8, preferably 5.5 to 7.8, more preferably 6.0 to 7, from the viewpoint of flavor acceptable to the consumer. It is 6.6, and particularly preferably 6.5 to 7.
  • the pH of a milk drink can be measured using a commercially available pH meter.
  • the pH of the milk beverage can also be adjusted by blending a pH adjusting component such as a pH adjusting agent, if necessary.
  • a method for producing a DHA-containing milk beverage which comprises a step of subjecting a milk-derived component and an ⁇ 3 fatty acid-containing oil / fat to a homogenization treatment.
  • the production method of the present invention it can be carried out according to a usual milk beverage manufacturing method except that the homogenization treatment step is carried out.
  • the milk beverage of the present invention can be produced. Therefore, the production method of the present invention can be carried out according to the description of the milk beverage of the present invention.
  • the homogenization treatment step can be carried out by homogenizing a mixed solution containing a milk-derived component and an oil / fat containing ⁇ 3 fatty acid.
  • it can be carried out by homogenizing the liquid containing milk-derived components while mixing the ⁇ 3 fatty acid-containing fats and oils.
  • ⁇ 3 fatty acids such as DHA and EPA can be present in the milk beverage in a stable emulsified state together with the milk-derived components.
  • the liquid containing the milk-derived component can be prepared from the raw material used for the milk drink itself, or can be prepared by blending and mixing the raw material used for the milk drink.
  • a mixed liquid containing milk-derived components and ⁇ 3 fatty acid-containing fats and oils can be prepared by mixing and mixing the raw materials used in the milk beverage and the ⁇ 3 fatty acid-containing fats and oils.
  • the raw materials used for dairy beverages include one or more of the above-mentioned milk-derived components, for example, whole milk such as raw milk, milk, special milk, component-adjusted milk, low-fat milk, and non-fat milk.
  • Examples of the combination of two or more kinds of milk-derived components include raw milk, whole milk powder, skim milk powder, cream powder, concentrated milk, skim milk concentrate and cream combination, and raw milk, concentrated milk, skim milk concentrate and cream combination. , A combination of raw milk, skim milk concentrate and cream, a combination of skim milk concentrate and cream, and the like.
  • the homogenization treatment in the production method of the present invention is a treatment for homogenizing solid components such as milk-derived proteins and / or particles (fat globules) composed of fats and ⁇ 3 fatty acid-containing fats and oils contained in milk-derived components into small pieces.
  • the homogenization treatment is not limited to the homogenization of fat globules such as milk and the treatment using a general-purpose homogenizer (homogenizer) used for liquefaction of fermented milk, but is not limited to in-line mixers (static mixers, static mixers, supermarkets).
  • a known shearing process using a homomixer, homodisper, extruder, etc. is also included.
  • the homogenization pressure is, for example, 1 to 45 MPa, 2 to 40 MPa, 3 to 35 MPa, 4 to 30 MPa, 5 to 25 MPa, and 10 to 20 MPa.
  • the temperature for homogenization is, for example, 50 to 100 ° C, 60 to 95 ° C, 70 to 90 ° C, and 75 to 85 ° C.
  • the production method of the present invention may include a sterilization step after the homogenization step in order to improve the storage stability of the milk beverage of the present invention.
  • a known sterilization method for milk beverages can be adopted and sterilization conditions can be set.
  • sterilization methods low temperature long time sterilization method (LTLT method), high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), energization heat sterilization method (Joule heat sterilization method), high flow high electrolytic sterilization method.
  • LTLT method low temperature long time sterilization method
  • HTST method high temperature short time sterilization method
  • UHT method ultra high temperature sterilization method
  • energization heat sterilization method Joule heat sterilization method
  • high flow high electrolytic sterilization method Including methods, for example, plate type heat sterilization, tube type heat sterilization, batch type heat sterilization, energization heat sterilization, heat sterilization by microwave wave, indirect heat sterilization such as retort heating, steam injection, steam infusion, etc.
  • Heat sterilization can be mentioned.
  • the sterilization conditions are, for example, holding at 60 to 65 ° C. for 20 to 30 minutes, holding at 80 to 100 ° C. for 15 to 10 minutes, and holding at 110 ° C. to 150 ° C. for 2 to 15 seconds, and the same sterilization conditions. If so, it can be changed as appropriate.
  • non-heat sterilization can be adopted in order to improve the storage stability. Examples of the non-heat sterilization method include light irradiation sterilization, radiation irradiation sterilization, and high voltage pulse sterilization.
  • the production method of the present invention may include a treatment step of reducing the dissolved oxygen concentration of a raw material for a milk beverage or an intermediate product (a liquid containing a milk-derived component, a mixed liquid containing a milk-derived component and an oil / fat containing ⁇ 3 fatty acid). ..
  • Such treatments include replacing the dissolved oxygen in the raw milk and intermediate products with an inert gas such as nitrogen gas and carbon dioxide gas, and spraying the raw milk and intermediate products under reduced pressure (vacuum) conditions. Examples thereof include a process of degassing, a process of atomizing or thinning raw milk or an intermediate product, and then putting it into a tank in a low pressure state or a vacuum state.
  • the dissolved oxygen concentration can be measured with a commercially available measuring device (dissolved oxygen measuring device, portable DO meter, optical dissolved oxygen meter, etc.).
  • the dissolved oxygen concentration is reduced (for example, the dissolved oxygen concentration (DO) is 5 ppm or less, preferably 4 ppm or less, more preferably 3 ppm or less, still more preferably 2 ppm or less, and particularly preferably 1.5 ppm. It is desirable to perform homogenization treatment and sterilization treatment in the following). It is possible to effectively reduce the off-flavor of ⁇ 3 fatty acids such as DHA by homogenization treatment and sterilization treatment in a state where the dissolved oxygen concentration is reduced.
  • DO dissolved oxygen concentration
  • the milk beverage obtained in the step including the homogenization step can be cooled in order to improve the storage stability of the milk beverage of the present invention.
  • the temperature of the milk beverage of the present invention finally cooled is, for example, 0 to 30 ° C., 0 to 25 ° C., 0 to 20 ° C., 0 to 15 ° C., 0 to 12 ° C., 0 to 10 ° C., 0 to 5 ° C. °C.
  • the cooling means is not particularly limited, and cooling can be performed according to a conventional method.
  • the cooling temperature is preferably a storage temperature or a temperature close to the storage temperature, and examples thereof include normal temperature (20 to 30 ° C.) or 10 ° C. or lower.
  • an arbitrary container is filled with a filling machine and sealed, and the milk beverage of the present invention can be in the form of a packaged beverage.
  • the container can be filled in a paper container (gable top type container, brick type container, etc.), a soft bag, a can, a PET bottle, a bottle, or the like, and a paper container, a can, or a bottle packaging container is more preferable.
  • a container that is shielded from light is preferable in order to suppress an unpleasant flavor due to photodegradation, and a paper container is more preferable from the viewpoint of consideration for the environment.
  • the filling step of the milk drink is known and can be carried out according to a conventional method.
  • the container should be a container having low oxygen permeability, for example, a bottle, a can (steel can, aluminum can, etc.), PET (polyethylene terephthalate), vinyl, nylon, etc.
  • a container made of the material is preferable.
  • a paper container having low oxygen permeability for example, a container formed of a laminated sheet containing a paper base material layer and a nylon resin layer.
  • the laminated sheet constituting the paper container is, for example, a laminated sheet in which a polyethylene layer, a paper base material layer, a nylon resin layer, an adhesive layer, and a polyethylene layer are laminated in this order from the outside to the inside of the container.
  • a polyethylene layer a laminated sheet in which a polyethylene layer, a paper base material layer, a nylon resin layer, an adhesive layer, and a polyethylene layer are laminated in this order from the outside to the inside of the container.
  • the resin forming the nylon resin layer include various nylons (polyamide resins) such as nylon MXD6, nylon 6, nylon 6,6, and nylon 4,6.
  • the emulsified particle size was measured using a laser diffraction type particle size distribution measuring device SALD-2200 (Shimadzu Corporation) for milk drinks prepared under various conditions in each example. Specifically, the obtained milk beverage was diluted with ion-exchanged water and adjusted so that the maximum value of the light intensity distribution of diffraction / scattering was 35 to 75% (absolute value: 700 to 1500). Then, using the software WingSALD II (Shimadzu Corporation) for the particle size distribution measuring device, the distribution of the light intensity was analyzed, and the emulsified particle diameter (median diameter) of the solid component contained in the milk drink was obtained.
  • SALD-2200 laser diffraction type particle size distribution measuring device
  • Example 1 Suppression of unusual flavor derived from DHA in a milk drink containing DHA (1)
  • the influence of the content of various milk components on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.
  • Table 1 shows the component compositions of the obtained milk beverages (test foods 1 to 9).
  • the test food 2 is a mixture of test foods 1 and 3
  • the test food 4 is a mixture of test foods 3 and 5
  • the test food 8 is a mixture of test foods 3 and 9
  • the test food 7 is a mixture of test foods 6 and 8.
  • the emulsified particle size of each milk beverage is 1: 0.70 ⁇ m for the test food, 3: 0.67 ⁇ m for the test food, 5: 0.64 ⁇ m for the test food, 6: 0.65 ⁇ m for the test food, and 9: 0.67 ⁇ m for the test food. there were.
  • the sensory evaluation was carried out by 10 trained panelists. Specifically, the flavor of the test foods 1 to 9 as a milk beverage was evaluated on a 5-point scale of 1 to 5, and the average value of the evaluation scores of 10 panelists was calculated. When the score was 3 or more, it was judged that the off-flavor derived from DHA was improved.
  • the five-level evaluation criteria were as follows.
  • the non-fat milk solid content is in the range of 5.0 to 15.0% by mass
  • the milk fat content is in the range of 1.5 to 7.0% by mass
  • the milk solid content is 8.5.
  • the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass.
  • the non-fat milk solid content is in the range of 6.8 to 12.1% by mass
  • the milk fat content is in the range of 2.3 to 5.2% by mass
  • the milk solid content is 9.9 to 16%.
  • the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass. Furthermore, it was also found that by setting the total fat content in the milk beverage in the range of 1.5 to 7.5% by mass, the abnormal flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage.
  • Example 2 Suppression of unusual flavor derived from DHA in a milk drink containing DHA (2)
  • the influence of the content of various milk components on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.
  • Raw milk non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass
  • skim milk concentrate non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass
  • fresh cream Non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass
  • a cold temperature (20 ° C. or lower
  • ⁇ 3 fatty acid-containing refined fat DHA / EPA high content composition (Fuji Oil)
  • raw water about 20 ° C (15 to 25 ° C)
  • Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 2.0 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 200 mL aseptic brick container to prepare a milk beverage of Example 2 (DHA content: 500 mg, EPA content: 250 mg per 200 mL of milk beverage).
  • Milk beverages (test foods 10 to 14) having different non-fat milk solid content, milk fat content, and total fat content were prepared by changing the blending ratios of raw milk, skim milk concentrate, and fresh cream.
  • raw milk non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass
  • skim milk concentrate non-fat milk solid content 32.7% by mass,
  • Milk fat content 0.3% by mass 18.78 parts by mass, fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) 3.60 parts by mass, ⁇ 3 fatty acid-containing purification It was prepared by blending 1.02 parts by mass of fats and oils.
  • Table 3 shows the component composition and the emulsified particle size of the obtained milk beverages (test foods 10 to 14).
  • test food 10 Similar to (2) of Example 1, when the flavor of the test foods 10 to 14 as a milk beverage was compared with the control product (commercially available milk: Meiji milk (Meiji)), the test food 10 and the test food 13 were DHA. The test food 10 had a stronger off-flavor derived from DHA than the test food 13.
  • the non-fat milk solid content is in the range of 5.0 to 15.0% by mass
  • the milk fat content is in the range of 1.5 to 7.0% by mass
  • the milk solid content is 8.5.
  • the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass.
  • the non-fat milk solid content is in the range of 6.8 to 12.1% by mass
  • the milk fat content is in the range of 2.3 to 5.2% by mass
  • the milk solid content is 9.9 to 16%.
  • the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass. Furthermore, it was also found that by setting the total fat content in the milk beverage in the range of 1.5 to 7.5% by mass, the abnormal flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage.
  • Example 3 Suppression of unusual flavor derived from DHA in a milk drink containing DHA (3)
  • the effect of the presence or absence of the dissolved oxygen concentration reduction treatment on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.
  • raw milk non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass
  • skim milk concentrate non-fat milk solid content 32.7% by mass, milk.
  • fresh cream non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass
  • ⁇ 3 fatty acid-containing refined fat DHA / EPA high content composition (Fuji Oil)
  • Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 1.2 ppm, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a milk beverage of Example 3. The milk beverage of Example 3 was stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.
  • a milk drink to which the dissolved oxygen concentration reduction treatment was not applied was prepared. Similar to the test food 12 of Example 2, first, raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass). , Milk fat content 0.3% by mass), Fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass), ⁇ 3 fatty acid-containing refined fat (DHA / EPA high content composition (non-fat) (2) Oil production)) and raw material water were mixed and mixed to prepare a mixed mix (dissolved oxygen concentration 10 ppm).
  • This compounded mix was homogenized at 15 MPa (75 to 85 ° C.) with a homogenizer and then sterilized at 130 ° C. for 2 seconds with a plate sterilizer. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a control milk drink. The control milk drink was also stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.
  • Both the milk beverage and the control milk beverage of Example 3 had a non-fat milk solid content of 8.8% by mass, a milk fat content of 2.8% by mass, a total fat content of 3.8% by mass, and a milk solid content of 11.6. It was% by mass, and the DHA content per 100 mL was 250 mg, and the EPA content was 125 mg.
  • the emulsified particle size was 0.83 ⁇ m for the milk drink of Example 3 and 0.82 ⁇ m for the control milk drink, respectively.
  • ⁇ 3 fatty acids such as DHA and EPA are stably emulsified together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It turns out that it can exist.
  • Example 4 Suppression of unusual flavor derived from DHA in a milk drink containing DHA (4)
  • the influence of the presence or absence of the antioxidant on the DHA-derived unusual flavor in the DHA-containing milk beverage was evaluated.
  • Example 4 0.10 parts by mass of the antioxidant in Table 4 was further mixed with this compounded mix to prepare a compounded mix of test foods 16-18.
  • Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to these compounding mixes to reduce the dissolved oxygen concentration to 2.0 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 100 mL PET bottle container to prepare a milk beverage (test foods 15 to 18) of Example 4. The milk beverage of Example 4 was stored at 10 ° C.
  • the composition of the milk beverage of Example 4 was 8.8% by mass of non-fat milk solid content, 2.8% by mass of milk fat content, 3.8% by mass of total fat content, and 11.6% by mass of milk solid content.
  • the DHA content per 100 mL was 250 mg, and the EPA content was 125 mg.
  • Example 4 In the evaluation of the flavor of the fresh product, the milk beverages (test foods 15 to 18) of Example 4 were all good. In the flavor evaluation after storage at 10 ° C. for 14 days, a strange flavor derived from ⁇ 3 fatty acid such as DHA was felt in the test food 15 (control) and the test foods 17-18, but they were within the permissible range. On the other hand, the test food 16 had only a slightly different flavor. In addition, no cream floating (fat floating) or precipitation (protein aggregation) occurred after storage of the test foods 15 to 18 at 10 ° C. for 14 days.
  • Example 5 Suppression of unusual flavor derived from DHA in a milk drink containing DHA (5)
  • the change over time in the unusual flavor derived from DHA in the DHA-containing milk beverages having different component compositions was evaluated.
  • test food 19 30.00 parts by mass of raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7 mass%) %, Milk fat content 0.3% by mass) 18.78 parts by mass, fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) 3.6 parts by mass cold ( It was prepared in advance at 20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components.
  • test food 20 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content 4.7) Mass%, milk fat content 47.0% by mass) 4.70 parts by mass, ⁇ 3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) 1.63 parts by mass, 125 mL aseptic brick container
  • the test food 20 was prepared in the same manner as the test food 19 except that the filling was changed to.
  • the milk beverage of the test food 20 had a DHA content of 500 mg and an EPA content of 250 mg per 125 mL.
  • test food 21 30.00 parts by mass of raw milk (non-fat milk solid content 8.3% by mass, milk fat content 3.5% by mass), skim milk concentrate (non-fat milk solid content 32.7% by mass) %, Milk fat content 0.3% by mass) was changed to 18.68 parts by mass, and fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) was changed to 4.35 parts by mass. Further, the test food 21 was prepared in the same manner as the test food 19 except that 0.10 parts by mass of an antioxidant (sodium ascorbate (Mitsubishi Shoji Life Science)) was added. The milk beverage of the test food 21 had a DHA content of 300 mg and an EPA content of 150 mg per 200 mL.
  • an antioxidant sodium ascorbate (Mitsubishi Shoji Life Science)
  • test foods 19 to 21 are stored at 10 ° C. and 25 ° C., and the flavor is evaluated after storage for 0 days (fresh food), 7 days, 14 days, 21 days, and 30 days. did.
  • the flavors after storage at 10 ° C. and 25 ° C. for 45 days, 60 days, 90 days, and 120 days were also evaluated.
  • Table 5 shows the component composition and the emulsified particle size of the obtained milk beverages (test foods 19 to 21).
  • the flavors after storage at 10 ° C and 25 ° C for 7 days, 14 days, and 21 days are equivalent to those of fresh foods, and storage at 10 ° C is stored for 30, 45, and 60 days. After that, it had the same flavor as fresh food.
  • Storage at 25 ° C was acceptable from after storage for 30 days until after storage for 45 days, although a strange flavor derived from ⁇ 3 fatty acids such as DHA was felt, but after storage for 60 days, 90 days, and 120 days, it was derived from DHA. It had a strong offensive flavor and was unacceptable.
  • storage at 10 ° C. was acceptable even after storage for 120 days, although a strange flavor derived from DHA was felt after storage for 90 days.
  • test food 19 was stored at 10 ° C and 25 ° C for 7 days, 14 days, 21 days, 30 days, 45 days, 60 days, 90 days, and 120 days after storage, and the cream floated (lipid). No levitation) or precipitation (protein aggregation) was observed.
  • the flavor after 7 days of storage at 10 ° C and 25 ° C was the same as that of the fresh food
  • the flavor of the test food 20 after storage at 10 ° C was the same as that of the fresh food after 14 days of storage.
  • an offensive flavor derived from DHA was felt, but it was within the allowable range, but after 21 and 30 days of storage, the offensive flavor derived from DHA was strong and unacceptable.
  • storage at 10 ° C. was within the permissible range for those who felt an offensive flavor derived from DHA after storage for 21 days, and after storage for 30 days, the offensive flavor derived from DHA was strong and unacceptable.
  • the occurrence of cream floating (lipid floating) and precipitation (protein aggregation) occurred after storage at 10 ° C and 25 ° C for 7, 14, 21, and 30 days. I could't see it.
  • the flavor after storage at 10 ° C. and storage at 25 ° C. for 7, 14, 21, and 30 days is the same as that of a fresh food, and storage at 10 ° C. for 30 days, 45 days, Even after storage for 60 days, the flavor was equivalent to that of fresh food.
  • Storage at 25 ° C was acceptable from after storage for 45 days to after storage for 60 days, although a strange flavor derived from DHA was felt, but after storage for 90 days and 120 days, the unusual flavor derived from DHA was strong and acceptable. It was something I could't do.
  • storage at 10 ° C. was acceptable from after storage for 90 days until after storage for 120 days, although a strange flavor derived from DHA was felt.
  • test food 21 was stored at 10 ° C and 25 ° C for 7 days, 14 days, 21 days, 30 days, 45 days, 60 days, 90 days, and 120 days after storage, and the cream floated (lipid). No levitation) or precipitation (protein aggregation) was observed.
  • the non-fat milk solid content is in the range of 5.0 to 15.0% by mass, the milk fat content is in the range of 1.5 to 7.0% by mass, and the milk solid content is 8.5. It was found that the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to about 17.0% by mass. In the milk beverage, the non-fat milk solid content is in the range of 6.8 to 12.1% by mass, the milk fat content is in the range of 2.3 to 5.2% by mass, and the milk solid content is 9.9 to 16%. It was found that the abnormal flavor derived from ⁇ 3 fatty acid such as DHA can be suppressed by setting the range to 0.0% by mass.
  • the abnormal flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed. It was also found that the off-flavor derived from ⁇ 3 fatty acids such as DHA can be suppressed by setting the total fat content in the range of 3.4 to 6.2% by mass in the milk beverage. Further, it was found that by performing the dissolved oxygen concentration reduction treatment, it is possible to suppress the off-flavor derived from ⁇ 3 fatty acid such as DHA without adding a substance for suppressing deterioration of ⁇ 3 fatty acid such as an antioxidant.
  • the milk beverages of Example 5 (test foods 19 to 21) stabilized ⁇ 3 fatty acids such as DHA and EPA together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It has been found that it can be present in an emulsified state.
  • Example 6 Addition of ⁇ 3 fatty acid-containing refined fat and oil to a DHA-containing milk beverage
  • a method for adding ⁇ 3 fatty acid-containing refined fat and oil was examined.
  • test food 22 (control) 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content) 4.70 parts by mass of 4.7% by mass and 47.0% by mass of milk fat) were prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), 1.63 parts by mass of ⁇ 3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C). (15 to 25 ° C.)) and mixed to obtain a mixed mix.
  • skim milk concentrate non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass
  • fresh cream non-fat milk solid content
  • Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to 1.5 ppm or less, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower and filled in a 100 mL PET bottle container to prepare a test food 22 (control).
  • test foods 23 to 25 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), fresh cream (non-fat milk solid content 4) 4.70 parts by mass of 0.7% by mass and 47.0% by mass of milk fat) were prepared in advance at a cold temperature (20 ° C. or lower) and mixed to prepare a liquid containing milk-derived components. Further, raw material water (about 20 ° C. (15 to 25 ° C.)) was prepared and mixed, and then a treatment for reducing the dissolved oxygen concentration by nitrogen gas replacement was applied to obtain a dissolved oxygen concentration of 1.5 ppm.
  • test foods 22 to 25 The composition of the milk beverage of Example 6 (test foods 22 to 25) was 9.7% by mass of non-fat milk solids, 2.3% by mass of milk fat, and total. The fat content was 3.9% by mass and the milk solid content was 12.0% by mass, and the DHA content per 100 mL was 400 mg and the EPA content was 200 mg.
  • ⁇ 3 such as DHA and EPA is not used without using food additives such as emulsifiers, stabilizers and gelling agents. It has been found that fatty acids can be present in a stable emulsified state together with milk-derived components.
  • Example 7 Preparation of DHA-containing milk beverage (1) Preparation of DHA-containing milk beverage 29.00 parts by mass of skim milk concentrate (non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass), 4.70 parts by mass of fresh cream (non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass) is premixed at a cold temperature (20 ° C. or lower) and mixed to contain milk-derived components. It was made into a liquid. While stirring the liquid containing this milk-derived component at a cold temperature (20 ° C or lower), 1.63 parts by mass of ⁇ 3 fatty acid-containing refined fat (DHA / EPA high content composition (Fuji Oil)) and raw water (about 20 ° C).
  • skim milk concentrate non-fat milk solid content 32.7% by mass, milk fat content 0.3% by mass
  • fresh cream non-fat milk solid content 4.7% by mass, milk fat content 47.0% by mass
  • Example 7 (15 to 25 ° C.)) and mixed to obtain a mixed mix.
  • Dissolved oxygen concentration reduction treatment by nitrogen gas substitution is applied to this compounding mix to reduce the dissolved oxygen concentration to less than 1.2 ppm, followed by homogenization treatment (75 to 85 ° C) at 15 MPa with a homogenizer, and then with a plate sterilizer. It was sterilized at 130 ° C. for 2 seconds. After sterilization, the mixture was cooled to 10 ° C. or lower, the flavor of the fresh product was evaluated, and then the mixture was filled in a 125 mL aseptic brick container to prepare a milk beverage of Example 7. The milk beverage of Example 7 was stored at 10 ° C. for up to 14 days, and the flavor after storage was evaluated.
  • Example 7 Flavor evaluation of milk beverage containing DHA
  • the composition of the milk beverage of Example 7 is 9.7% by mass of non-fat milk solid content, 2.3% by mass of milk fat, 3.9% by mass of total fat, and milk.
  • the solid content was 12.0% by mass, and the DHA content per 125 mL was 570 mg and the EPA content was 300 mg.
  • the diameter of the emulsified particles was 0.73 ⁇ m.
  • the milk beverage of Example 7 was good in the flavor evaluation of the fresh product. In the flavor evaluation after storage at 10 ° C. for 14 days, only slightly different flavors were felt. In addition, in the milk beverage of Example 7, no cream floating (lipid floating) or precipitation (protein aggregation) occurred after storage at 10 ° C. for 14 days. From this result, even if the content of ⁇ 3 fatty acid is increased, ⁇ 3 fatty acid such as DHA and EPA exists in a stable emulsified state together with milk-derived components without using food additives such as emulsifiers, stabilizers and gelling agents. It turned out that it could be made to.

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Abstract

Le but de la présente invention est de fournir une boisson lactée contenant de l'acide docosahexaénoïque (DHA), dans laquelle la flaveur anormale d'un acide gras ω3 tel que le DHA est améliorée, ainsi que son procédé de fabrication. La présente invention concerne une boisson lactée contenant du DHA ayant une concentration en matière sèche dégraissée du lait de 5,0 à 15,0 % en masse et une concentration en matière grasse du lait de 1,0 à 7,0 % en masse, la teneur en DHA étant de 150 à 700 mg/125 mL et des constituants dérivés du lait étant contenus dans un état émulsionné. La présente invention concerne également un procédé de production de la boisson lactée contenant du DHA, ledit procédé comprenant une étape consistant à homogénéiser des constituants dérivés du lait et une matière grasse ou une huile contenant un acide gras ω3.
PCT/JP2021/030368 2020-08-20 2021-08-19 Boisson lactée contenant du dha et son procédé de fabrication Ceased WO2022039222A1 (fr)

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