JPH03272643A - Acid drink containing milk - Google Patents

Abstract

PURPOSE:To obtain the subject drink having excellent preservability with preventing deterioration of riboflavin quality owing to irradiation of light containing plural species of L-ascorbic acid and cholecalciferol, etc. CONSTITUTION:The aimed drink contains at least two species selected from L-ascorbic acid, cholecalciferol and flavonol (e.g., kaempferol, trifolin or astragalin). Besides, adding amount of cholecalciferol is preferably 0.5-10mug%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a milk-containing acidic beverage with good storage stability.

[Prior Art] Conventionally, milk-containing acidic soft drinks have a mild flavor, suit the natural tastes of consumers, and are healthy drinks, making them the representative soft drinks of today. .

However, since milk-containing acidic soft drinks contain milk, they are susceptible to deterioration when exposed to light such as ultraviolet rays, and therefore have a problem with storage stability. In particular, since milk contains riboflavin in addition to proteins, fats, and sugars, this riboflavin is excited by light irradiation, and this excited boflavin oxidizes sulfide-containing metals such as methionine and cysteine. Promotes a chain reaction, resulting in the production of substances that predispose to foul odors and off-tastes. Therefore, milk-containing acidic soft drinks have a problem in that they tend to deteriorate in quality due to the generation of off-flavors due to light irradiation called sunlight.

In addition, because the pH of milk-containing acidic beverages is lower than the isoelectric point of milk proteins, the milk proteins contained therein tend to be solubilized, which exposes the sulfhydryl groups in milk proteins and makes them less susceptible to oxidative modification. It becomes easier. Furthermore, as milk protein solubilizes, the light shielding effect decreases, so off-flavors are more likely to occur due to the light irradiation, and malodor and off-taste are more likely to occur than in neutral beverages such as milk.

In order to prevent such deterioration of the quality of milk-containing acidic drinks due to light rays, milk-containing acidic drinks are commercially available in containers such as colored vinyl 79 paper or cans. However, although a certain amount of light is blocked when the bottle is housed in a colored bottle, it is not possible to completely block the light just by coloring the bottle. Therefore, even if milk-containing acidic beverages are stored in colored bottles like this, if they are exposed to light while displayed at a store, riboflavin will be excited by the light over time, resulting in the generation of off-flavors. and change in quality. Additionally, some products are commercially available in transparent bottles that allow the contents to be seen, but in this case, the product is easily deteriorated and the product value is significantly reduced.

In addition, even in the case of containers such as paper or cans, if a long time is spent in the preparation stage before filling the milk-containing acidic beverage into the container during the manufacturing stage, riboflavin may be photo-excited by the illuminated light. However, quality deterioration may occur.

As a method of suppressing the deterioration of quality due to optical excitation of riboflavin contained in milk-containing acidic beverages as described above, for example, a method of adding rutin, morin, and quercetin, which are types of flavonoids, to milk-containing acidic beverages (Unexamined Japanese Patent Publication No. 1986-
203174) has been reported. However, the addition of only flavonoids cannot sufficiently suppress the excitation of riboflavin due to light irradiation, and the problem of quality deterioration remains unsolved.

[Problems to be Solved by the Invention] Therefore, the present inventors have investigated various other substances that are expected to have the effect of suppressing off-flavor. It has been found that by appropriately using L-ascorbic acid, cholecalciferol, and flavonol among flavonoids in combination, excitation of riboflavin by light irradiation can be suppressed and deterioration of quality can be prevented.

The present invention was completed based on such knowledge, and an object of the present invention is to provide a milk-containing acidic beverage with good storage stability.

[Means for Solving the Problems] That is, the present invention is a milk-containing acidic beverage characterized by containing at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol.

Next, the present invention will be explained in detail.

The milk used in the milk-containing acidic beverage of the present invention can be any ordinary milk without any particular limitation, but examples include cow's milk, sheep's milk, animal milk such as goat's milk, and plant milk such as soybean milk. can be mentioned. These milks may be used alone or in combination of two or more. Various forms of raw materials can be used, including whole milk, skim milk, whey, and powdered milk.

Milk reconstituted from concentrated milk can also be used.

The milk content in the milk-containing acidic beverage is usually 0.1 to 15.0 W/W%, preferably 0.1 to 15.0 W/W% as non-fat milk solid content in the beverage.
A range of 5 to IOW/W% is desirable. 0. IW/W%
If the amount is less than that, it is not preferable from the viewpoint of taste because the flavor does not have the richness characteristic of milk, and there is no problem of quality deterioration due to optical excitation because the content of Noriboflavin in milk is small. Also,
15. If the OW/W% is exceeded, the viscosity increases and the refreshing sensation is impaired, making it difficult to call it a soft drink.

Moreover, the pH of the milk-containing acidic beverage is preferably 4.5 or less.

When the pH exceeds 4.5, the refreshing taste characteristic of acidic beverages is lacking, and the solubilization of milk proteins does not occur, so the quality deterioration due to optical excitation of riboflavin does not progress to a large extent. Note that the pH is not particularly limited as long as it is 4.5 or less, and can be appropriately selected depending on the properties of the beverage. The pH adjustment can be carried out by the production of organic acids by microorganisms such as lactic acid bacteria, by adding organic acids such as lactic acid and citric acid, fruit juice, etc., or by a combination thereof.

By adding at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol to the milk-containing acidic beverage of the present invention, excitation of riboflavin contained in milk by light irradiation can be suppressed. quality deterioration can be prevented.

L-ascorbic acid used in the present invention is a vitamin commonly used for food fortification.

The amount of L-ascorbic acid added is preferably in the range of 0.5 to 10 mg%, preferably 1 to 5 mg%, and 0.5 mg%.
If it is less than 10 mg%, the effect of suppressing the oxidation reaction resulting from photoexcitation of boflavin is insufficient, and if it exceeds 10 mg%, an off-flavor derived from vitamins (vitamin odor) will occur, and browning of the product will also be significantly accelerated.

Cholecalciferol used in the present invention is also a vitamin commonly used for food fortification.

The amount of cholecalciferol added is 0.1 to 25 pg%,
Preferably, the range is 0.5 to 10%, and 0.1
If the amount is less than 25% by g%, the effect of suppressing the oxidation reaction resulting from photoexcitation of boflavin is insufficient, and if it exceeds 25% by g%, a vitamin odor may occur.

Examples of the flavonols used in the present invention include kaempferol, triforin, astragaline, robinin, quercetin, fercitrin, quercitrin, rutin, myricetin, myricitrin, and morin, and these may be used alone or in combination of two or more. There is no problem in using it. The amount of rutin added is preferably in the range of 5 to 300 ppm, preferably 50 to loOppm; if it is less than 5 ppm, the effect of suppressing the excitation of boflavin by light irradiation is insufficient, and if it exceeds 300 ppm, rutin crystals will occur. This is not desirable because of the possibility.

In the present invention, two or more of L-ascorbic acid, cholecalciferol, and flavonol are appropriately selected and used in combination, and combinations of L-ascorbic acid and flavonol, cholecalciferol and flavonol, etc. are particularly preferred.

Furthermore, since cholecalciferol is a fat-soluble vitamin, it is preferable to treat it with excipients such as starch and gelatin so that it is dispersed in water and then add it to the milk-containing acid drink. Since L-ascorbic acid is water-soluble, it can be dissolved in water and added to beverages, or it can be added to beverages as a powder. Also, rutin, morin,
Flavonols such as quercetin have low solubility in water, so use ethyl alcohol or propyl alcohol.

Preferably, it is dissolved in an organic solvent such as glycerin and added to the beverage. In order to avoid optical excitation of riboflavin as much as possible, it is preferable to add them to the milk in advance or immediately after acidifying the milk.

The milk-containing acidic beverage of the present invention may optionally contain a sweetener,
Fruit juices, vegetable juices, oils and fats, fragrances, pigments, carbon dioxide gas, and the like can be added. The milk-containing acidic beverage of the present invention can also be applied to concentrated beverages that are diluted with water or the like and served for drinking, and beverages that are served as is without dilution.

Although the milk-containing acidic beverage of the present invention may or may not be sterilized, it is desirable to sterilize it in order to maintain the preservative effect for a long time since it contains nutritious milk.

In addition, various containers such as glass, paper containers, and cans can be used as containers for filling the milk-containing acidic beverage of the present invention, but the preservability is particularly remarkable when the beverage is stored in a glass bottle that cannot completely block light irradiation. It is.

[Function] The milk-containing acidic beverage of the present invention is characterized in that it contains at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol.The patented luciferol vitamin is caused by photoexcitation of riboflavin. It is thought that it has the effect of suppressing the oxidation reaction of sulfur-containing compounds such as sulfur-containing amino acids contained in milk-containing acidic beverages, and by preventing their oxidation, it suppresses the occurrence of off-flavor.

On the other hand, flavonols are thought to suppress the generation of off-flavors by preventing the photodecomposition of Noriboflavin in milk.

Therefore, by containing at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol, they act synergistically to prevent the deterioration of riboflavin and sulfide-containing metals contained in milk. , a milk-containing acidic beverage with good storage stability can be obtained.

[Example] The present invention will be described below based on test examples and examples, but these are for illustrative purposes and are not intended to limit the present invention.

Experimental Example I 600 mg of L-methionine (special reagent grade) and 1.2 mg of riboflavin (reagent grade) were added to 0 at pH 3.70.
．． IN lactic acid was dissolved in 0.1 M sodium lactate buffer to make the total amount 2000 g. Next, 400 g of this solution was divided into five transparent glass containers, and a total of five samples were prepared, including those containing L-ascorbic acid, cholecalciferol, and rutin in various concentrations and combinations, and those containing no additives. was prepared. This sample was placed in a transparent glass container and sealed, and then left under a white fluorescent lamp for 2 hours and 4 hours, and the behavior of the boflavin in the sample was observed. Note that riboflavin was measured using a lumiflavin fluorescence method.

The results are shown in Table 1.

Table 1 From the results in Table 1, the riboflavin residual rate was determined by rutin alone, rutin, L-ascorbic acid, and cholecalciferin.
L-ascorbic acid and cholecalciferol had no inhibitory effect on boflavin decomposition.

This suggests that the storage-improving effects of L-ascorbic acid and cholecalciferol are not caused by inhibition of riboflavin decomposition.

Experimental Example 2 570 g of skim milk powder was dissolved in water, 2500 g of liquid sugar was added, and the total amount was made up to 9000 g with water. Then,
Add to this solution lactic acid bacteria-fermented milk (non-fat milk, skimmed milk with a solid content of 9%) using Lactobacillus bulgaricus at 37°C for 24 hours.
After adding 720 g of fermented milk with a lactic acid acidity of 2.4 w/w % obtained by fermentation for hours and 68 g of citric acid, a solution of 100 g of pectin dissolved in water to make a total amount of 3500 g was added. Additionally, add 30g of yogurt flavoring to this solution.
The total amount was made up to 20,000 g with water, and then homogenized at 80°C.

This solution was divided into 9 portions of 2000 g each to prepare a total of 9 samples with and without addition of L-ascorbic acid, cholecalciferol, and rutin in various concentrations and combinations. Next, each sample was heat sterilized at 95°C, filled in a transparent glass container, and then left under sunlight for 1, 3, and 7 days to observe the development of off-flavors due to the effects of light irradiation. . Note that a sensory test was used to observe the off-flavor generation state.

The sensory test was conducted using a panel of 8 experts, who were asked to choose one rating from the following four grades. The results are shown in Table 2.

Table 2 Panel average rating value (note) (1) *: Significant at a risk rate of 5% **: Significant at a risk rate of 1% (2) 4-level rating O: No off-flavor felt at all.

1...I feel a little off-flavor.

2...I feel quite an off-flavor.

3...I feel a very off-flavor.

In this experimental example, it was found that when L-ascorbic acid and cholecalcifer were added to a milk-containing acidic drink, the occurrence of off-flavors caused by light irradiation was suppressed compared to when no additives were added, either alone or in combination. . Furthermore, when rutin was added to these, the effect was further enhanced, and it was found that the suppressive effect was greater than that of adding rutin alone. These have a statistical risk of 1% to 5% compared to additive-free products.
It was confirmed that there was a significant difference.

Example 1 1 kg of whey powder and 8 kg of sucrose were dissolved in 10 kg of water. Next, 210 g of citric acid, 120 g of lemon flavor, and 1.5 g of L-ascorbic acid were added to this solution.

Add 0.15 g of 0.5% cholecalciferol powder with starch as excipient, bring the total amount to 60 kg with water, and add 90
A whey-containing acidic beverage was produced by sterilizing at ℃ for 5 minutes. This beverage maintained good flavor even after being left at room temperature under fluorescent light for several months.

Example 2 After dissolving 45 kg of sucrose in 26.5 kg of water, 30 g of L-ascorbic acid, 0.5 g of 0.5% cholecalciferol powder, and 40 IOW/W% glycerin solution of rutin.
g was added. Next, 10 kg of milk, 17 kg of 3x concentrated mandarin juice, 1.5 kg of citric acid, and 1 orange flavor.
00g was added and sterilized at 80°C for 5 minutes to produce a concentrated milk-containing fruit juice drink.

Even when this beverage was left outdoors for 7 days, the generation of sunlight stains was suppressed as much as possible and a good flavor was maintained.

[Effects of the Invention] As explained above, according to the present invention, by containing at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol in an acidic beverage containing milk, It is possible to prevent the quality of riboflavin contained in the milk from deteriorating due to light irradiation, and to obtain a milk-containing acidic beverage with good shelf life.

Claims (1)

[Claims] A milk-containing acidic beverage characterized by containing at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol.