CN100589700C - Emulsion stabilizer and milk drink containing the same - Google Patents

Emulsion stabilizer and milk drink containing the same Download PDF

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Publication number
CN100589700C
CN100589700C CN200480007548A CN200480007548A CN100589700C CN 100589700 C CN100589700 C CN 100589700C CN 200480007548 A CN200480007548 A CN 200480007548A CN 200480007548 A CN200480007548 A CN 200480007548A CN 100589700 C CN100589700 C CN 100589700C
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milk
milk beverage
fatty acid
emulsion stabilizer
acid ester
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CN1761398A (en
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小川晃弘
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Mitsubishi Chemical Corp
Mitsubishi Rayon Co Ltd
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Mitsubishi Kasei Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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 THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/08—Preservation of milk or milk preparations by addition of preservatives
    • 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 THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • 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 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 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
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biophysics (AREA)
  • Dispersion Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Tea And Coffee (AREA)

Abstract

A milk drink excellent in emulsion stability is obtained by incorporating a vegetable protein (preferably a vegetable protein and a sucrose/fatty acid ester and/or polyglycerol/fatty acid ester) intoa milk drink. The vegetable protein preferably is soybean protein. The sucrose/fatty acid ester preferably is one having an HLB of 10 or higher. The polyglycerol/fatty acid ester preferably is one having a cloud point as measured under given conditions of 80 DEG C or higher. An animal protein may be used in combination therewith. In this case, the animal protein preferably is a protein derived from cow's milk.

Description

Emulsion stabilizer and contain its milk beverage
Technical field
The milk beverage that the present invention relates to emulsion stabilizer and contain this emulsion stabilizer.Particularly, the present invention relates to contain vegetable protein emulsion stabilizer, contain this emulsion stabilizer, the heat endurance when implementing pasteurization and the milk beverage of excellent storage stability for a long time.
Background technology
As the milk beverage that contains milk composition, can enumerate coffee with milk, milk tea etc., but these in the shop when leaving standstill for a long time or in the medium-term and long-term heating of automatic vending machine is preserved, milk composition can float to top, prolongation in time, the come-up the milk composition aggegation, integrate, reach the state of so-called constriction (ネ Star Network リ Application グ).At this moment, the redispersibility variation is even disperse the piece of back milk composition also can become the state that swims in top again.
Recently, the amount of roast coffee beans is many, the various coffee beverages that cure the beans of degree of use increase day by day, but known when the coffee bean that uses the degree of depth to cure, the come-up of milk composition can accelerate.
Particularly, come because the tinned drink of PET bottled drink replacement is recently popularized, the emulsion stability of milk composition comes into one's own more.This is because the PET bottle is a transparent vessel, so the consumer can see the outward appearance of milk beverage, if in the PET bottled drink, when producing milk composition and separating, can give consumer's disagreeable impression, may cause the commodity value reduction, becomes discontented reason.
Therefore, for improving the storage stability of milk beverage, proposed not only the emulsifying agent combination with one another also will to be used the method for animal proteins such as lactoprotein simultaneously.For example known have, in the combination of sucrose fatty ester, fatty acid monoglyceride, sorbitan fatty acid ester, glycerine citric acid fatty acid ester and/or polyglyceryl fatty acid ester, with the casein-sodium of specific ratio cooperation, be added into the method (spy opens the 2002-101858 communique) in the milk beverage from milk; In the combination of sucrose fatty ester, fatty acid monoglyceride, sorbitan fatty acid ester, organic acid mono-glyceride, with above-mentioned same, with specific ratio mixing sodium casein, modulate the 0.4 weight % aqueous solution of this emulsion stabilizer, be added into method (spy opens the 2002-142670 communique) in the milk beverage etc. after adjusting its pH value and be 5～9.
In addition, for keeping the long emulsion stability of the bottled milk beverage of PET, known by will form aliphatic acid based on the monoester content of palmitic acid high, HLB is that sucrose fatty ester more than 10 or 10 and the cloud point measured under the 1 weight % concentration in 20% sodium-chloride water solution are the method (spy opens the 2000-333599 communique) of adding after the polyglyceryl fatty acid ester combination more than 90 ℃ or 90 ℃.
Summary of the invention
But, in the technology in the past, when the long preservation milk beverage, can not obtain the product that emulsion stability fully satisfies, particularly in the amount of roast coffee beans many or coffee bean cure in the far-gone coffee with milk emulsification instability.
Therefore, the expectation exploitation can suppress the come-up of milk composition, even the long-time milk beverage that also can not cause aggegation of preserving.
Present inventors are in view of above actual conditions, and found that of further investigation if cooperate specific emulsion stabilizer in milk beverage, just can suppress the come-up of milk composition, and emulsion stability improves, so finished the present invention.The present invention comprises a plurality of related inventions, and the main points of each invention are as follows.
The 1st main points of the present invention are the emulsion stabilizer for milk beverage of pH5～7, it is characterized in that this emulsion stabilizer contains vegetable protein.
The 2nd main points of the present invention are emulsion stabilizer, it is characterized in that this emulsion stabilizer contains sucrose fatty ester and vegetable protein.
The 3rd main points of the present invention are emulsion stabilizer, it is characterized in that this emulsion stabilizer contains polyglyceryl fatty acid ester and vegetable protein.
The 4th main points of the present invention are the milk beverage of pH5～7, it is characterized in that, this milk beverage contains the emulsion stabilizer that above-mentioned the 1st main points of 0.001～0.1 weight % relate to.
The 5th main points of the present invention are milk beverage, it is characterized in that this milk beverage contains the emulsion stabilizer that above-mentioned the 2nd main points relate to.
The 6th main points of the present invention are milk beverage, it is characterized in that this milk beverage contains the emulsion stabilizer that above-mentioned the 3rd main points relate to.
The preferred plan that carries out an invention
Below, describe the present invention in detail.At first, the summary to emulsion stabilizer of the present invention describes.
Emulsion stabilizer of the present invention is the emulsion stabilizer that contains vegetable protein, can preferably be used in the milk beverage of pH5～7.
In addition, by in vegetable protein, using sucrose fatty ester or polyglyceryl fatty acid ester simultaneously, can further improve the emulsion stability of milk beverage.Moreover, by in vegetable protein, using sucrose fatty ester and polyglyceryl fatty acid ester simultaneously, can more further improve the emulsion stability of milk beverage.The emulsion stabilizer that contains vegetable protein and sucrose fatty ester and/or polyglyceryl fatty acid ester can preferably be used in the milk beverage of pH5～7, but also can be used in milk beverage in addition.
Then, be elaborated for the composition that is used in emulsion stabilizer of the present invention.
[protein]
Protein roughly can be divided into animal protein and vegetable protein.Can enumerate as animal protein, the ovalbumin of separating from the yolk of ovum, the white of an egg, whole egg, from them, conalbumin, ovomucoid, ovoglobulin etc., outside, the casein class of separating from the skimmed milk power of milk, lactalbumin, churning powder, from them, beta lactoglobulin, ALA, seralbumin, immunoglobulin (Ig) etc.On the other hand, can enumerate the 7S globulin of separating from the defatted soy flour of soybean, soy protein concentrate, soy protein isolate, extraction soybean protein, from them, 11S globulin etc. as vegetable protein.By using vegetable protein, improve emulsion stability among the present invention.As the preferred soybean protein of vegetable protein.Moreover, by using animal protein and vegetable protein simultaneously, then showing the synergy of the two, emulsion stability further improves, and therefore the most preferably uses.Preferably use lactoprotein as animal protein from milk.
The weight ratio of the mixed proportion preferred plant protein/animal protein of vegetable protein and animal protein is 99/1～1/99, particularly this weight ratio be 1/0.01～1 o'clock the most preferred, have the effect that suppresses the milk composition come-up.
The addition of vegetable protein in milk beverage is generally 0.001～0.1 weight %.When addition is too much, can bring harmful effect, increase precipitation to taste.On the other hand, if very few, then emulsion stability reduces.
[sucrose fatty ester]
As sucrose fatty ester, monoester content can be enumerated the saturated or undersaturated aliphatic acid of carbon numbers 14～22 such as myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid usually at 50 weight % or more than 50 weight as forming aliphatic acid.Wherein, viewpoint from antibiotic property, preferred 70 weight % that form aliphatic acid or 70 weight % are above be palmitic acid or stearic acid, and the most preferred monoester content is 70 weight % or more than the 70 weight %, forms 80 weight % of aliphatic acid or is the sucrose fatty ester of palmitic acid more than the 80 weight %.The lower limit of the HLB of such sucrose fatty ester normally 10, preferred 15, more preferred 16, the upper limit normally 22, preferred 18.HLB crosses when hanging down, and emulsion stability reduces.The addition of sucrose fatty ester in milk beverage be 0.03～0.1 weight % normally.Because the bitter taste of milk beverage increases, therefore not preferred, when very few, to the adsorbance deficiency of butter oil, so emulsion stability reduced when addition was too much.
[polyglyceryl fatty acid ester]
Object lesson as the aliphatic acid that constitutes polyglyceryl fatty acid ester can be enumerated, saturated or the undersaturated aliphatic acid of carbon numbers 14～22 such as myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, especially preferably with myristic acid as main component.Constitute the average degree of polymerization normally 2～20, preferred 4～12 of the polyglycereol of polyglyceryl fatty acid ester.When the average degree of polymerization of polyglycereol was excessive, major part was scattered in the water, and is few to the adsorbance of butter oil, so the emulsion stability step-down, and when too small, the dispersion amount of Xiang Shuizhong is little, the emulsion stability step-down.
As polyglyceryl fatty acid ester, preferably the cloud point scope of measuring under the 1 weight % in the sodium-chloride water solution of 20 weight % is more than 80 ℃ or 80 ℃, especially, the cloud point scope of measuring under the 1 weight % in the sodium-chloride water solution of 20 weight % is that the polyglyceryl fatty acid ester of the high-hydrophilic more than 90 ℃ or 90 ℃ is the most preferred.When cloud point was too high, major part was dispersed in the water, to the adsorbance minimizing of butter oil, so the emulsion stability step-down, cross the amount that then is scattered in when hanging down in the water and reduce, so emulsion stability reduces.
In the analysis of polyglyceryl fatty acid ester, can use the analytical method of various chemistry up to now.For example,, can use acid number, saponification number, hydroxyl value usually, in addition, also can use the method for estimating by for the ash analysis of understanding soap or remaining catalytic amount etc. for grasping esterification degree and remaining aliphatic acid amount.
But the raw material polyglycereol of polyglyceryl fatty acid ester is the condensation polymer of glycerine, owing to be difficult to make with extra care, therefore, has degree of polymerization distribution, not only contains straight chain polymer and also contains branch-like polymer or cyclic polymer etc.So, be to contain the polyglyceryl fatty acid ester of the different various esterification degrees of polyglycereol skeleton and the composition of unreacted polyglycereol as the polyglyceryl fatty acid ester of this ester body.Have again, also can contain the accessory substance soap that in the reaction of base catalyst that is used in esterification and raw fatty acid, generates or esterification unreacted aliphatic acid such as when insufficient and when surpassing the excessive use of the aliphatic acid of chemical theory amount in the polyglyceryl fatty acid ester.
Like this, because polyglyceryl fatty acid ester is complicated mixture, in chemical analysis in the past, be difficult to determine the overall characteristic of polyglyceryl fatty acid ester.For example, even the average esterification degree of polyglyceryl fatty acid ester is similar or identical, rerum naturas such as emulsion stability also have a great difference, only utilize chemical analysis methods in the past such as average esterification degree or unreacted polyglycereol can not fully grasp rerum natura, in the evaluation of physical property method, all can produce inappropriate situation.Therefore, determine, adopt in recent years " cloud point " as the overall characteristic of polyglyceryl fatty acid ester composition.
Because polyglycereol has a plurality of hydroxyls, when comparing with the surfactant of PEO class, the polyglyceryl fatty acid ester cloud point is generally high, also surpasses the boiling point of water sometimes.At this moment,, can easily measure (spy opens flat 9-157386 communique) by using suitable saline solution.Usually, the high more cloud point of hydrophily is high more, even esterification yield is identical, the many more cloud points of monoester content are high more.
As the cloud point assay method, usually after being necessary to be dissolved in polyglyceryl fatty acid ester in the sodium chloride of 1～30 weight % or the aqueous sodium persulfate solution, measure, its condition is different and different according to the dissolubility as the sample of object, therefore, determination method of the present invention is described.Situation of the present invention at first, is scattered in polyglyceryl fatty acid ester in the sodium-chloride water solution of 20 weight % to become 1 weight % like that, heats while stirring, and makes the uniform aqueous solution.Then, under 0 ℃～100 ℃ arbitrary temp, per 2～5 ℃ are once vibrated to stir and leave standstill to the polyglyceryl fatty acid ester homogeneous aqueous solution that obtains, and polyglyceryl fatty acid ester is separated into oily or gel, measures the state that becomes the inhomogeneous aqueous solution.This inhomogeneous state is called as " cloud point ", among the present invention, asks this temperature.
For the cloud point scope that obtains measuring under the 1 weight % in the sodium-chloride water solution of 20 weight % is a polyglyceryl fatty acid ester more than 80 ℃ or 80 ℃, with respect to polyglycereol, reduce the additional proportion of aliphatic acid, by in the presence of base catalyst, react under 180～260 ℃ the temperature and obtain, usually, the ratio of adding is, aliphatic acid with respect to polyglycereol be 2 moles doubly or 2 moles doubly below, base metal catalysts can be being 5 * 10 with respect to polyglycereol -7Mole multiple ground uses K 2CO 3, KOH, Na 2CO 3, NaOH etc.
The cloud point scope of measuring under the 1 weight % in the sodium-chloride water solution of 20 weight % is the polyglyceryl fatty acid ester more than 90 ℃ or 90 ℃, can use the amount that reduces base catalyst (for example, being 5 * 10 with respect to polyglycereol usually -7～1 mole of multiple ground uses K 2CO 3, KOH, Na 2CO 3, NaOH etc.), in 2 elementary reactions, improve later half method of temperature, for example, be after 180～260 ℃ the esterification, again reaction temperature to be improved 10～50 ℃ in reaction temperature, react 1～4 hour method (opening flat 7-145104 communique) with reference to the spy.
The addition of polyglyceryl fatty acid ester in milk beverage is generally 0.01～0.1 weight %.If addition is too much, the wax stink can increase, and the taste variation is therefore not preferred, if very few, to the adsorbance deficiency of fat, so emulsion stability reduces.
In emulsion stabilizer of the present invention, the weight ratio of vegetable protein/polyglyceryl fatty acid ester normally 99/1～1/99, but from the viewpoint of the effect that suppresses the milk composition come-up, preferred 1/0.01～2.The ratio of sucrose fatty ester/polyglyceryl fatty acid ester normally 1/0.5～1, preferred 1/1.
Emulsion stabilizer of the present invention except that mentioned component, in the scope of not damaging effect of the present invention, can also contain other compositions.For example, when being Powdered,, can contain excipient (extender) such as dextrin usually at emulsion stabilizer of the present invention for optimizing the admixture of each composition.
Emulsion stabilizer of the present invention also can be the state of the aqueous solution, but preferred pulverous preparation.Pulverous preparation carries out homogenising by each composition is mixed with pulverulence usually, perhaps, by drying each composition is added the product of making the aqueous solution in the entry and modulates.The containing ratio altogether of the sucrose fatty ester that is contained in the emulsion stabilizer as powder preparation, polyglyceryl fatty acid ester, vegetable protein is 50～100 weight % normally, preferred 70～100 weight %, more preferred 90～100 weight %.Containing ratio is crossed when hanging down, and emulsion stability reduces.
[modulator approach of milk beverage]
Containing the milk beverage that emulsion stabilizer of the present invention constitutes, is to contain the butter oil as milk composition, the beverage of lactoprotein, particularly, can enumerate, and coffee with milk, French milk are made coffee, black tea with milk etc.
The coffee bean that uses in coffee with milk, there is no particular limitation, can use same class coffee bean, also can mix the coffee bean that uses more than 2 kinds or 2 kinds.Usually use the coffee bean that cured.As baking method, can use devices such as vertical flame type curer or hot air type curer, under 200～300 ℃ temperature, be heated to target and cure degree.The content of the coffee extract solution that obtains from roast coffee beans in milk beverage of the present invention is to give birth to normally 5～10 weight % of beans conversion.If containing ratio is too high, it is unstable that emulsification becomes, and milk composition separates easily.On the other hand, containing ratio crosses that the coffee taste can reduce when low.
As milk composition, can enumerate, milk, whole milk powder, churning powder, fresh milk wet goods are modulated but also can individually add protein such as skimmed milk power and butter or milk wet goods butterfat.Wherein, because therefore milk preferably use than the difficult lubricious sense that damages after entering the mouth of milk powder.The content of milk composition is scaled milk and is generally 4～60 weight %, preferred 8～25 weight %.When containing ratio was too high, the coffee taste of milk beverage reduced, and the physique (コ Network flavor) of crossing milk beverage when hanging down reduces.As the pH value of milk beverage, be generally 5～7 neutrality or faintly acid.The too high meeting of pH brings harmful effect to taste, crosses when hanging down, and it is unstable that emulsification becomes, and produces precipitation.
Milk beverage of the present invention, behind the extract and milk compositions such as granulated sugar and milk of mixed coffee or black tea, the aqueous solution of mixing and emulsifying stabilizing agent adds sodium bicarbonate again, adjust pH after, use and all mix the machine processing that homogenizes.Emulsion stabilizer of the present invention is with respect to the addition of milk beverage 0.04～0.3 weight % normally.The milk beverage that homogenizes continues to implement pasteurization, but milk beverage of the present invention can adopt the UHT sterilization used in employed retort sterilization of can drink sterilization or the PET bottle beverage any one.Usually, the retort sterilization is that milk beverage is filled in the jar, carries out under 121 ℃, 20～40 minutes condition by the retort sterilization machine.In addition, the UHT sterilization is under higher temperature, for example 130～150 ℃ of sterilization temperatures, and is to be equivalent to 10～50 ultra high temperature sterilization at 121 ℃ sterilizing value (F0).The UHT sterilization can be used steam directly blowed to the steam-sprayed of beverage or with beverage and be injected into the direct mode of heating such as steam-sprayed that heats in the steam, uses the known methods such as indirect mode of surface heat exchangers such as plate or pipe to carry out, and for example can use board-like sterilizing unit.
In addition, in milk beverage of the present invention, can add other known additives such as emulsion stabilizer, sweetener, spices, vitamin, antioxidant etc. in the scope of not damaging effect of the present invention.Emulsion stabilizer as other can be enumerated, and adds lecithin, lysolecithin, fatty acid glyceride, two fatty acid glycerides, organic acid mono-glyceride, sorbitan fatty acid ester etc.
Emulsion stabilizer of the present invention is to the addition of milk beverage 0.04～0.3 weight % normally.Addition too much can bring harmful effect to taste, and is very few, and then to the adsorbance deficiency of butter oil, so emulsion stability reduces.
Embodiment
Below by embodiment the present invention is described in more detail, but the present invention only otherwise exceed its main points, then is not limited to following examples.In addition, " ratio ", " % " and " part " all represent weight ratio, weight % and weight portion.
[embodiment 1～2]
Roast coffee beans ((strain) ユ ニ カ フ エ System " コ ロ Application PVC ア the EX ") 0.65kg of L value 26 is extracted with 95 ℃ desalted water 6.5kg, obtain coffee extract solution.The emulsion stabilizer that adds milk 0.8kg, white granulated sugar 0.5kg, table-1 record in coffee extract solution 6kg is dissolved in the aqueous solution of modulating in the desalted water under 50 ℃, make total amount become 10kg.Adding the pH value of sodium bicarbonate after according to sterilization in this solution is that 6.6 ground are adjusted, use high pressure homogenizer with it under 60～70 ℃ temperature, after homogenizing with the pressure of 150kg/50kg, be filled in the heat-resisting bottle of glass of 100ml, by distillation still sterilization machine (ア Le プ (strain) " RK3030 ") under 121 ℃ of sterilization temperatures, 40 minutes condition of sterilizing time, carry out sterilization (F0=40), cooling obtains coffee with milk thus.
The coffee with milk that obtains was preserved 2 months down at 55 ℃, estimated the ascent rate (emulsion stability) of milk composition by FormalAction society system " TurbiScan MA2000 ".Evaluation result is shown in table-1.
[comparative example 1]
Except that not using simultaneously in an embodiment the protein, carry out same operation with embodiment 1.Evaluation result is shown in table-1.
[comparative example 2]
Except that in embodiment 1, not using vegetable protein (soybean protein) simultaneously, carry out same operation with embodiment 1.Evaluation result is shown in table-1.
And, the following evaluation of emulsion stability in the table-1.
＜use " Turbiscan MA2000 " to measure the amount of skimming cream 〉
Light source scans along the above-below direction of coupon at a certain time interval, detects from the sample back-scattered light, by the rate of change of observation backscattering luminous intensity for minute, can grasp the state of skimming cream.By measuring the top of coupon, obtain skimming the information of whipped volume.Back-scattered light time-dependent variation in intensity rate is directly proportional more and becomes big, and the amount of skimming cream is many more, and emulsion stability is poor more.Thus, calculate milk composition ascent rate (slope of the straight line that the mapping of the rate of change of minute and backscattering luminous intensity is obtained), according to the emulsion stability in the following benchmark evaluation table-1.
* emulsion stability metewand
◎: the milk composition ascent rate is not enough 10dB (%)/sky;
Zero: the milk composition ascent rate be 10dB (%)/sky or 10dB (%)/sky above～not enough 11dB (%)/sky;
△: the milk composition ascent rate be 11dB (%)/sky or 11dB (%)/sky above～not enough 12dB (%)/sky;
*: the milk composition ascent rate is 12dB (%)/sky or 12dB (%)/more than the sky.
DB (%) is the back-scattered light rate of change, i.e. the abbreviation of delta Backscattering.
Figure C20048000754800111
Industrial applicibility
By in milk beverage, adding emulsion stabilizer of the present invention, can suppress milk composition behind the pasteurization Come-up, in addition, the emulsion stability after the long preservation also is good.

Claims (11)

1. a pH is 5～7 milk beverage, it is characterized in that described milk beverage contains the vegetable protein as emulsion stabilizer of 0.001～0.1 weight %, and described milk beverage is to be selected from that coffee with milk, French milk are made coffee, the milk beverage of black tea with milk.
2. according to the described milk beverage of claim 1, it is characterized in that this milk beverage contains the sucrose fatty ester as emulsion stabilizer.
3. according to the described milk beverage of claim 1, it is characterized in that this milk beverage contains the polyglyceryl fatty acid ester as emulsion stabilizer.
4. the milk beverage of putting down in writing according to claim 2 wherein, contains the polyglyceryl fatty acid ester as emulsion stabilizer.
5. according to claim 2 or 4 milk beverages of being put down in writing, wherein, the HLB of sucrose fatty ester is more than 10 or 10.
6. according to any milk beverage of being put down in writing in the claim 1～3, wherein, contain animal protein as emulsion stabilizer.
7. according to claim 3 or 4 milk beverages of being put down in writing, wherein, the cloud point that polyglyceryl fatty acid ester is measured under the 1 weight % concentration in 20 weight % sodium-chloride water solutions is more than 80 ℃ or 80 ℃.
8. according to any milk beverage of being put down in writing in the claim 1～3, wherein, vegetable protein is a soybean protein.
9. the milk beverage of putting down in writing according to claim 6, wherein, animal protein is the protein from milk.
10. according to any milk beverage of being put down in writing in the claim 1～3, it is characterized in that this milk beverage contains the emulsion stabilizer of 0.04～0.3 weight %.
11. vegetable protein pH be in 5～7 the milk beverage as the purposes of emulsion stabilizer, described milk beverage is to be selected from that coffee with milk, French milk are made coffee, the milk beverage of black tea with milk.
CN200480007548A 2003-01-20 2004-01-16 Emulsion stabilizer and milk drink containing the same Expired - Lifetime CN100589700C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP010553/2003 2003-01-20
JP2003010553 2003-01-20

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JPS6066963A (en) * 1983-09-22 1985-04-17 Seiken:Kk Stabilization of protein-containing acidic drink
EP0271963B1 (en) * 1986-12-19 1993-07-21 The Procter & Gamble Company Food compositions with superior blood cholesterol lowering properties
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