CN1074915C - Beverage products - Google Patents
Beverage products Download PDFInfo
- Publication number
- CN1074915C CN1074915C CN95113194A CN95113194A CN1074915C CN 1074915 C CN1074915 C CN 1074915C CN 95113194 A CN95113194 A CN 95113194A CN 95113194 A CN95113194 A CN 95113194A CN 1074915 C CN1074915 C CN 1074915C
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- CN
- China
- Prior art keywords
- fatty acid
- acid
- milk
- ester
- monoesters
- Prior art date
- Legal status (The legal status 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 status listed.)
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- 235000013361 beverage Nutrition 0.000 title claims description 47
- -1 diglycerol fatty acid Chemical class 0.000 claims abstract description 103
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 87
- 229930195729 fatty acid Natural products 0.000 claims abstract description 87
- 239000000194 fatty acid Substances 0.000 claims abstract description 87
- 239000000203 mixture Substances 0.000 claims abstract description 56
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 47
- 241000894006 Bacteria Species 0.000 claims abstract description 46
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims abstract description 35
- 240000008042 Zea mays Species 0.000 claims abstract description 29
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 24
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 17
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 252
- 150000002148 esters Chemical class 0.000 claims description 97
- 235000013336 milk Nutrition 0.000 claims description 78
- 239000008267 milk Substances 0.000 claims description 78
- 210000004080 milk Anatomy 0.000 claims description 78
- 235000013353 coffee beverage Nutrition 0.000 claims description 57
- 235000016213 coffee Nutrition 0.000 claims description 56
- 241000726221 Gemma Species 0.000 claims description 26
- 238000009395 breeding Methods 0.000 claims description 24
- 230000001488 breeding effect Effects 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 abstract 1
- 239000005639 Lauric acid Substances 0.000 abstract 1
- 235000021360 Myristic acid Nutrition 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000035784 germination Effects 0.000 abstract 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract 1
- 230000035755 proliferation Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 description 119
- DCAYPVUWAIABOU-UHFFFAOYSA-N hexadecane Chemical compound CCCCCCCCCCCCCCCC DCAYPVUWAIABOU-UHFFFAOYSA-N 0.000 description 106
- 239000002253 acid Substances 0.000 description 101
- 239000000047 product Substances 0.000 description 61
- 238000002474 experimental method Methods 0.000 description 58
- 240000007154 Coffea arabica Species 0.000 description 53
- 238000002360 preparation method Methods 0.000 description 49
- 210000004215 spore Anatomy 0.000 description 45
- 125000001931 aliphatic group Chemical class 0.000 description 39
- 239000006071 cream Substances 0.000 description 37
- 229930006000 Sucrose Natural products 0.000 description 35
- 239000005720 sucrose Substances 0.000 description 35
- 238000007792 addition Methods 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 32
- 238000001556 precipitation Methods 0.000 description 30
- 238000000034 method Methods 0.000 description 27
- 239000002245 particle Substances 0.000 description 26
- 241000193385 Geobacillus stearothermophilus Species 0.000 description 17
- 241000193403 Clostridium Species 0.000 description 16
- 239000000052 vinegar Substances 0.000 description 16
- 235000021419 vinegar Nutrition 0.000 description 16
- 238000009928 pasteurization Methods 0.000 description 15
- 239000003995 emulsifying agent Substances 0.000 description 14
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 239000007788 liquid Substances 0.000 description 13
- 230000001954 sterilising effect Effects 0.000 description 13
- 239000000725 suspension Substances 0.000 description 12
- 238000004321 preservation Methods 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- 239000007859 condensation product Substances 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 230000004083 survival effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 6
- 150000002885 octadecanoids Chemical class 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 235000020152 coffee milk drink Nutrition 0.000 description 4
- 235000020965 cold beverage Nutrition 0.000 description 4
- 230000032050 esterification Effects 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 235000020124 milk-based beverage Nutrition 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- DGPCSURYVBYWAT-UHFFFAOYSA-N propane-1,2,3-triol;tetradecanoic acid Chemical class OCC(O)CO.CCCCCCCCCCCCCC(O)=O DGPCSURYVBYWAT-UHFFFAOYSA-N 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 230000036962 time dependent Effects 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000005377 adsorption chromatography Methods 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000026030 halogenation Effects 0.000 description 2
- 238000005658 halogenation reaction Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- 238000012800 visualization Methods 0.000 description 2
- DXCXWVLIDGPHEA-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-[(4-ethylpiperazin-1-yl)methyl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CN1CCN(CC1)CC DXCXWVLIDGPHEA-UHFFFAOYSA-N 0.000 description 1
- GULOCQRTQQZJFC-UHFFFAOYSA-N C(CCCCCCCCCCCCCCC)(=O)O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.OCC(O)CO Chemical compound C(CCCCCCCCCCCCCCC)(=O)O.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.OCC(O)CO GULOCQRTQQZJFC-UHFFFAOYSA-N 0.000 description 1
- SJSDGBGKHGUAEZ-UHFFFAOYSA-N CCCCCCCCCCCCCCCC.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.OCC(O)CO Chemical compound CCCCCCCCCCCCCCCC.C(CC(O)(C(=O)O)CC(=O)O)(=O)O.OCC(O)CO SJSDGBGKHGUAEZ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000193459 Moorella thermoacetica Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- DCAYPVUWAIABOU-NJFSPNSNSA-N hexadecane Chemical class CCCCCCCCCCCCCCC[14CH3] DCAYPVUWAIABOU-NJFSPNSNSA-N 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 210000003046 sporozoite Anatomy 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Classifications
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding 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
- 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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
To provide the subject product compounded with a diglycerol fatty acid monoester composition to suppress the germination and proliferation of the spore of a heat-resistant spore-forming bacterium, resistant to flat sour deterioration, having excellent preservability and suitable for the sales by a vending machine in hot state. This product is e.g. a corn potage soup incorporated with preferably 1,500-3,000ppm of a diglycerol fatty acid monoester composition containing >=70wt.% in total of one or more fatty acids selected from lauric acid, myristic acid and palmitic acid as the ester-forming fatty acid composition.
Description
The present invention relates to be undertaken by heated sealed the amyloid beverage products of sterilization, the rudiment of the heat resistant spore of gemma bacterium and breeding have been suppressed in this beverage, and have avoided the rotten of flat sour.In more detail, the present invention relates to carry out the fabulous conservatory amyloid beverage products of having of sterilization by heating, the rudiment of the heat resistant spore of gemma bacterium and breeding have been suppressed in this beverage.It is characterized in that, be mixed with the composition of two glycerol fatty acid monoesters, the fatty acid total amount that is used to form this fatty-acid monoester composition is not less than 70% weight, this aliphatic acid is one or both or the multiple mixture that is selected from dodecylic acid, tetradecanoic acid and the hexadecanoic acid, and the content of two glycerol fatty acid monoesters in this fatty-acid monoester composition is not less than 70% weight.
In addition, the invention still further relates to the beverage that contains milk ingredients, the rudiment of the heat resistant spore of gemma bacterium and breeding have been suppressed in this beverage, and have avoided the rotten of flat sour.In more detail, the present invention relates to a kind of fabulous conservatory beverage that contains milk ingredients that has, the rudiment of the heat resistant spore of gemma bacterium and breeding have been suppressed in this beverage, it is characterized in that being mixed with two glycerol fatty acid monoester compositions, the fatty acid total amount that is used to form in this fatty-acid monoester composition is not less than 70% weight, aliphatic acid is tetradecanoic acid and/or hexadecanoic acid, and the content of monoesters is not less than 70% weight in this fatty-acid monoester composition.
In recent years, the various liquid preserved food products that automatic vending machine is sold, they comprise starch-containing beverage products, as the corn extract and the ADZUKI fermented bean drink of the rice cake system by sealing the back pasteurization.Particularly winter these food sell by the automatic vending machine of heat, the consumption figure of these food is tending towards increasing year by year.Usually use flour, corn, starch, mealy potato and other various modified starches as its starch ingredients.
Canned corn extract is one of starch-containing beverage products, and it is that the method for disinfection with less expensive is that pasteurization is to the raw material sterilization usually with the starch-containing beverage products as primary raw material such as corn, starch, oil ﹠ fat.Yet because starch-containing beverage has higher viscosity, so its heat transference efficiency compares relatively poorly with general tinned drink, and under common sterilization processing condition, the heat resistant spore of gemma bacterium also continues survival sometimes and is not eliminated.The hot spore of the gemma bacterium of these survivals growing power when cryopreservation is poor, therefore under this holding conditions, does not have quality problems usually.But in order to taste and cold drink, when preserving under the condition of heat, as under 55 ℃, the heat resistant spore of the gemma bacterium of this continuation survival will be grown, because that the breeding of this bacterium will cause will be rotten, the result makes beverage can not drink (sale) sometimes.
In order to eliminate the heat resistant spore of these gemma bacterium fully, can use the way that further improves sterilization temperature, but this high temperature conditions will cause the adverse effect of physics and chemistry to product, also will produce bad taste, therefore the temperature that raises is such being not suitable for, to such an extent as to make sterilization temperature can not surpass a certain fixed temperature.
Clear 62-33860) and the method (Japanese patent application publication No.: clear 62-215345) that poly-glycerine fatty acid ester and sucrose fatty ester are used together on the other hand, the someone proposes to add the method (Japanese patent application publication No.: of sucrose fatty ester.But these methods can not produce the effect that enough suppresses bacterium rudiment and breeding in starch-containing beverage, can not suppress rotten fully.If increase the amount that it adds,, the problem that is produced to show the taste that has damaged beverage thereby being the taste of ester.
In addition, oneself polytype tinned drink put goods on the market as: fruit drink, cold drink, nutritious drink.Tea and coffee not only can cold drinks as welcome beverage but also can hot drinks among them, so they all have bigger market throughout the year.This tea and coffee beverage can be divided into polytype, they can be divided into roughly contain milk and do not contain milk, the former accounts for major part.As milk ingredients, can use raw milk, whipped cream, the milk powder that does not remove slag, the milk powder that removes slag, instant rare cream (ICP) or the like, they can influence the improvement of the food sense of taste, as taste and soft property.The type of employed milk and formula ratio all can change.
These canned tea or coffees make by the pasteurization of less expensive usually.But contain in the product of milk ingredients at these, under the condition of this sterilization processing, the heat resistant spore of gemma bacterium also continues survival sometimes.The heat resistant spore of the gemma bacterium of these survivals growing power when cryopreservation is poor, therefore under this holding conditions, does not have quality problems usually.But when preserving under the situation in heat, as under 50 ℃, the heat resistant spore of the gemma bacterium of these survivals is rudiment, because the breeding of this bacterium will cause rottenly, as the sense of taste and cold drink, the result can make beverage can not drink (sale) sometimes simultaneously.
First purpose of the present invention provides the amyloid beverage products with good taste, wherein, in starch-containing beverage of the present invention, the rudiment and the breeding of the heat resistant spore of gemma bacterium have been suppressed, and the sterilization temperature that needn't raise inadequately, even can reduce sterilization temperature, even and under the state of heat, starch-containing beverage of the present invention is preserved the long period, also will avoid because going bad of continuing that the rudiment of heat resistant spore of gemma bacterium of survival and breeding cause.
Second purpose of the present invention provides a kind of beverage products that contains milk ingredients of good taste, contain in the milk drink of the present invention, the rudiment of the heat resistant spore of gemma bacterium and growing has been suppressed, and the sterilization temperature condition that needn't raise inadequately, even can reduce sterilization temperature, even under the situation of heat, also the milk drink that contain of the present invention can be preserved the long time, also will avoid because going bad of continuing that the rudiment of heat resistant spore of gemma bacterium of survival and breeding cause.
In order to address the above problem, the inventor has finished the present invention as the result of lucubrate.
First aspect that the present invention has been found that is: by adding two glycerol fatty acid monoester compositions, the flat sour that can avoid causing owing to heat-resisting bud bacterium goes bad.In this fatty-acid monoester composition, the aliphatic acid that constitutes this ester is one or both or the multiple mixture that is selected from dodecylic acid, tetradecanoic acid and the hexadecanoic acid, the total amount of aliphatic acid is not less than 70% weight, and the content of monoesters is not less than 70% weight in the monoesters mixture that forms two glycerine fatty acids.
Second aspect that the present invention has been found that is: by adding two glycerol fatty acid monoester compositions, the flat sour that can avoid causing owing to heat-resisting gemma bacterium goes bad, and has therefore produced the present invention.Wherein, the aliphatic acid that constitutes this ester mainly contains tetradecanoic acid/or hexadecanoic acid, and the total amount of aliphatic acid is not less than 70% weight, and the content of this monoesters is not less than 70% weight in two glycerol fatty acid monoester mixtures of this formation.
To describe first aspect of the present invention below in detail.
Two used glycerol fatty acid monoester compositions of the present invention can be by obtaining through separating and making with extra care by the resulting mixture of following method, this method is: by the esterification between the ester exchange reaction between the esterification between two glycerine and the aliphatic acid, two glycerine and other ester such as the fatty acid methyl ester, two glycerine and halogenation aliphatic acid or similarly break through mixture, again with separated, adsorption chromatography separate, liquid extraction separates or similar method.Usually also can obtain composition of the present invention with the high vacuum distillation method, this method is effective and economical.But the present invention is not limited to these methods.
The aliphatic acid that is used to form two used glycerol fatty acid monoester compositions of the present invention is a kind of, two or more the mixture that is selected from dodecylic acid, tetradecanoic acid and the hexadecanoic acid, the total amount of aliphatic acid is not less than 70% weight, preferably is not less than 90% weight.If its content below 70% weight, effectively suppresses the rudiment and the breeding of the heat resistant spore of bud bacterium spore with deficiency, this is that we are undesirable.
In addition, the content of monoesters in ester admixture in the used two glycerol fatty acid monoester compositions of the present invention, preferably be not less than 70% weight, preferably be not less than 80% weight, if its content is below 70% weight, deficiency is effectively suppressed the rudiment and the breeding of the heat resistant spore of bud bacterium spore, and this is that we are undesirable.
Starch-containing beverage of the present invention comprises the corn extract, ADZUKI fermented bean drink etc. with rice cake system, and the present invention can use any among them, but does not limit to these.
As adding method, two glycerol fatty acid monoester compositions of the present invention can directly add in the beverage, or join in water or the milk ingredients after preparation again.
The amount that adds is the 0.01-1.0% weight of starch-containing beverage products, preferred 0.03-0.5% weight.If be lower than, deficiency is effectively suppressed the rudiment and the breeding of the heat-resisting sporozoite of gemma bacterium, if addition is more than 1.0% weight, with the danger of influential taste in 0.01% weight.
In addition, if desired, can be with two glycerol fatty acid monoester composition and emulsifying agents of the present invention, combine and add as fatty acid glyceride, glycerine fatty acid citrate, glycerine fatty acid succinate, glycerine fatty acid diacetyl tartrate, poly-glycerine fatty acid ester, dehydration sorb (sugar) alcohol fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester or lecithin.
Because two glycerol fatty acid monoesters have inhibitory action to the rudiment and the breeding of the heat resistant spore of gemma bacterium, therefore resulting starch-containing beverage products can avoid rotten by these bacterial flat sours, and the product that has good taste and easily preserve is provided.
Starch-containing beverage products of the present invention better is the corn extract that has added the two glycerol fatty acid monoester compositions of 1500-3000ppm.
Next, will describe second aspect of the present invention in detail.
Two used glycerol fatty acid monoester compositions of the present invention can obtain through separating and making with extra care by the mixture that following method obtains, this method for by the esterification between the ester exchange reaction between the esterification between two glycerine and the aliphatic acid, two glycerine and other ester such as the fatty acid methyl ester, two glycerine and halogenation aliphatic acid or similarly break through mixture, again with separated, adsorption chromatography separate, liquid extraction separates or similar method.Usually also can obtain composition of the present invention with the high vacuum distillation method, this method efficient and cost-effective.But the present invention is not limited to these methods.
The aliphatic acid of the two glycerol fatty acid monoester compositions that the present invention is used to form mainly is tetradecanoic acid and/or hexadecanoic acid, and the total amount of aliphatic acid is not less than 70% weight, wishes that it is not less than 90% weight.If its content below 70% weight, effectively suppresses the rudiment and the breeding of the anti-spore of gemma bacterium with deficiency, this is that we are undesirable.
In addition, in the two glycerol fatty acid monoester compositions used in the present invention, the content of monoesters in the composition of ester preferably is not less than 70% weight, more preferably is not less than 80% weight.If its content below 70% weight, effectively suppresses deficiency the rudiment and the breeding of the heat resistant spore of gemma bacterium, this is that we are undesirable.
The beverage that contains the milk component of the present invention comprises coffee, cocoa, tea beverage or the like.The present invention can use any among them, but does not limit to these.
As adding method, two glycerol fatty acid monoester compositions used in the present invention can directly be added in the beverage, or are added to after being made in water or the milk composition.
The amount that adds is the 0.01-1.0% weight that accounts for the beverage that contains the milk component, preferred 0.01-0.5% weight.If be lower than, deficiency is effectively suppressed the rudiment and the breeding of the heat resistant spore of gemma bacterium, if addition is greater than 1.0% weight, with the danger of influential taste in 0.01% weight.
In addition, if desired can be with two glycerol fatty acid monoester composition and emulsifying agents of the present invention, combine and add as fatty acid glyceride, glycerine fatty acid citrate, glycerine fatty acid succinate, glycerine fatty acid diacetyl tartrate, poly-glycerine fatty acid ester, dehydration sorb (sugar) alcohol fatty acid ester, sucrose fatty ester, methyl glycol fatty acid ester or lecithin.
Because two glycerol fatty acid monoesters have inhibitory action to the rudiment and the breeding of the heat resistant spore of gemma bacterium, therefore the resulting beverage products that contains milk ingredients can avoid rotten by these bacterial flat sours, and provides and have good taste and the excellent product of easily preserving.
The coffee with milk that of the present invention to contain milk component beverage better be the white coffee that added the two glycerol fatty acid monoester compositions of 200-600ppm, added the two glycerin fatty acid compositions of 500-1000ppm (cafe ' au lait) and added the milk (Coffee-flavored milk) of coffee taste of the two glycerol fatty acid monoester compositions of 1500-3000ppm.
To describe the present invention in detail by embodiment and comparative example below.Embodiment 1-3 and comparative example 1-8
Under agitation, 1kg corn, 800g milk, 250g starch, 300g oil ﹠ fat, 100g sugar, 50g salt, 20g flavouring, 10g spices and 7.47kg water are mixed, more every kind of emulsifying agent shown in the 15g table 1 is joined in the component of being allocated.With the PIST homogenizer it is stirred evenly, resulting corn extract is divided into 40 parts (jars), every jar of 250CC, (bacillus stearothermophilus (B.stearothermophilus), concentration are 10 to add the 1ml spore suspension
4Individual spore/ml) also, is preserved each part 30 days down at 55 ℃ after 1 minute at 121 ℃ of following pasteurizations, measures 40 jars in rotten jar number.These results one are listed in table 1.
Table 1
Embodiment 4-5 and comparative example 9-13
| Emulsifier type | The jar number (jar) of 40 jars of mesometamorphisms | |
| Embodiment 1 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of dodecylic acid 99% monoesters: 90% | 0/40 |
| Embodiment 2 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 85% | 0/40 |
| Embodiment 3 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: dodecylic acid 55%, the amount of tetradecanoic acid 45% monoesters: 80% | 0/40 |
| The comparative example 1 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of oleic acid 99% monoesters: 90% | 28/40 |
| The comparative example 2 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 55%, the amount of octadecanoid acid 45% monoesters: 80% | 22/40 |
| The comparative example 3 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of tetradecanoic acid 99% monoesters: 40% | 29/40 |
| The comparative example 4 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: octadecanoid acid 55%, the amount of hexadecanoic acid 45% monoesters: 35% | 36/40 |
| The comparative example 5 | Ten glycerine dodecylates (dodecylic acid 99%) | 35/40 |
| The comparative example 6 | Ten glycerine myristates (tetradecanoic acid 99%) | 38/40 |
| The comparative example 7 | Sucrose hexadecane acid esters (RYOTO SUGAR ESTER P-1670) | 38/40 |
| The comparative example 8 | Glycerine citric acid Palmitate | 40/40 |
| *The jar number of the 1 jar number/experiment of going bad | ||
Under agitation, 1.5kg corn, 1.3kg milk, 200g starch, 250g oil ﹠ fat, 100g sugar, 50g salt, 20g flavouring, 10g spices and 6.57kg water are mixed, the more corresponding emulsifying agent shown in the 15g table 2 is joined in the component of being allocated.With the PIST homogenizer it is stirred evenly, resulting corn extract is divided into 40 parts (jars), every jar of 250CC, (hot vinegar clostridium (C.thermoaceticum), concentration are 10 to add the 1ml spore suspension
4Also, preserve each part 30 days down at 55 ℃ after 20 minutes at 121 ℃ of following pasteurizations the back of individual spore/ml), jar number that has gone bad in measuring 40 jars.These results one are listed in table 2.
Table 2
Embodiment 6
| Emulsifier type | The jar number (jar) of 40 jars of mesometamorphisms | |
| Embodiment 4 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of dodecylic acid 99% monoesters: 90% | 0/40 |
| Embodiment 5 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 85% | 0/40 |
| The comparative example 9 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of oleic acid 99% monoesters: 90% | 18/40 |
| The comparative example 10 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 55%, the amount of octadecanoid acid 45% monoesters: 70% | 25/40 |
| The comparative example 11 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 40% | 27/40 |
| The comparative example 12 | 12 glycerine tetradecanoic acid monoesters (tetradecanoic acid 99%) | 35/40 |
| The comparative example 13 | Sucrose hexadecane acid esters (RYOTO SUGAR ESTER P-1670) | 31/40 |
Secondly, the inventor has detected when the consumption of the two glycerine list hexadecane acid esters that add the variable concentrations shown in the following example that (addition of this component can prevent because going bad of causing of rudiment of heat resistant spore bacterium and breeding, even can make the amyloid beverage products of these heated sealed sterilizations also can be sold by automatic vending machine under the situation of heat), and use bacillus stearothermophilus, (spore suspension concentration is 6.9 * 10
3/ ml) and hot vinegar clostridium, (spore suspension concentration is 2.4 * 10
4/ ml) as rotten situation, stability and the taste of the canned corn extract under the condition of thermoduric bacteria of experiment.And with the foregoing description 2 added two glycerine list hexadecane acid esters as emulsifying agent (DP-100 is provided by Riken VitaminCo.ltd).In addition, in order to compare, can use sucrose fatty ester P-1670 to replace two glycerine list hexadecane acid esters to carry out similar experiment with two glycerine lists, ten alkanoic acid esters.
When making the canned products of experiment, after preparation and dividing equally, the contained liquid that obtains can be heated to 60 ℃, and add DP-100 (or P-1670) and make it dissolving, use homogenizer (150+50kg/cm then
2) this liquid is stirred evenly.Under 90 ℃ these after contained liquid heat is packaged into every jar of 200g, every jar of any one spore suspension that adds the above-mentioned two kinds of thermoduric bacterias of 1ml is at last jar sealing and pasteurization.
The number of the jar of every experimental group preparation is 30 jars.
Form:
Preparation has the corn extract standard liquid that following composition is formed content
The solvent 20.75kg of juice
Pure corn 20.0kg
Water 209.25kg
250.0kg
Canned products by above-mentioned preparation method and this experiment of formulation.The addition of DP-100 or P-1670 is: 0ppm, 100ppm, 200ppm or 300ppm.In addition, the condition of distillation sterilization is: when adding bacillus stearothermophilus, the Fo value is 1.04 and 0.72 in the time of 120 ℃; When adding hot vinegar clostridium, the Fo value is 18.00 and 20.71 in the time of 125 ℃.
All canned experiment products are opened after 4 weeks of preservation down at 55 ℃, measured its rotten situation of checking by visual and pH value.Gained the results are shown in table 3.
Table 3: corn extract, rotten generation
*: the jar number of the canned products of the rotten jar number of canned products/experimentize
| Content | The corn extract | |||
| Bacteria types | Bacillus stearothermophilus | Hot vinegar clostridium | ||
| Bacterial inhibitor | P-1670 | DP-100 | P-1670 | DP-100 |
| 0(PPM) | *30/30 | 29/30 | ||
| 1000 | 30/30 | 30/30 | 29/30 | 22/30 |
| 1500 | 27/30 | 0/30 | 0/30 | 0/30 |
| 2000 | 4/30 | 0/30 | 0/30 | 0/30 |
As can be seen from Table 3, the lower limit of the addition of two glycerine list hexadecane acid esters is 1500ppm.In addition as can be seen, for bacillus stearothermophilus, two glycerine list hexadecane acid esters can produce enough bacteriostasises at 1500ppm, even and sucrose fatty ester can not produce enough bacteriostasises at 2000ppm.
In addition, in order to check the product stability when using two glycerine list hexadecane acid esters, with laser particle assay determination instrument HORIBA-LA500 measure make canned products after, measure the particle diameter of every kind of sample immediately and at 55 ℃ of particle diameters of preserving 2 weeks and every kind of sample of 4 week back mensuration down.The results are shown in table 4.
The distribution of table 4 corn extract particle size over time
| Time interval particle diameter content | Measure immediately after the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter | Minimum of a value % | Maximum μ m | |
| Corn extract P-1670 1500ppm DP-100 1500ppm | 45.7 44.9 | 4.47 5.17 | 152 163 | 46.9 48.5 | 1.98 3.41 | 152 200 | 47.2 46.5 | 1.93 3.41 | 152 152 |
Under the situation of corn extract, because granular size is 0% less than the percentage of 1 μ m, shown minimum of a value
Can obviously find out from table 4, under the situation that adds two glycerine list hexadecane acid esters, aspect median particle diameter, smallest particles diameter and maximum particle diameter, after preparation with at 55 ℃, 4 weeks of preservation do not have obviously difference down, and the product of adding sucrose fatty ester also demonstrates same stability.
In addition, the content in the canned sample transferred to after preparation respectively in the test tube immediately and preserve 2 Zhou Houhe down at 55 ℃ and transferring in the test tube after preserving for 4 weeks down, at room temperature placed then 12 hours or the longer time at 55 ℃.By the glass visualization: the amount that precipitates when slowly toppling over sample, when static the placement, isolate the amount of cream, and the redispersibility of isolated cream when shaking gently.It the results are shown in table 5.1., the amount that precipitates when slowly toppling over sample table 5: corn extract, precipitation, cream separate and the evaluation criterion of redispersibility:
◎, almost do not have
Zero, seldom, shake almost gently and do not have
△, thick precipitation is arranged at core
Even * turn, also have a lot of precipitations 2., isolate the amount of cream during static the placement
◎, almost do not have
Zero, seldom measures, along the thin amount of wall
△, along the amount of wall thickness, the less amount at the center
*, be the redispersibility of isolated cream when 3. shaking gently everywhere
◎, when tilting, stay a small amount of
Zero, when tilting, stays part, shake gently promptly and disperse
△, some condensation products also have a small amount of amount to retain even shake gently
*, some condensation products, no redispersibility
| Midfeather assessment item content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | |
| Corn extract P-1670 1500ppm DP-100 1500ppm | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ |
Can obviously find out from table 5, when adding two glycerine list hexadecane acid esters, substantial variation does not take place in the redispersibility of all precipitation capacities, isolated whipped volume and cream in time, and the product that adds sucrose fatty ester also demonstrates same stability.
In addition, the check canned sample detects pH value and tone immediately and after preserving 1 week, 2 weeks, 3 weeks and 4 weeks under 55 ℃, detects pH value and tone after preparation.The results are shown in table 6.
Table 6: corn extract, the mensuration of pH value and tone
| Preservation condition | PH | Tone | |||||
| L | a | b | E *1 | E *2 | |||
| Beautiful dense juice | |||||||
| P-1670,1500ppm | Measure immediately after the preparation | 6.67 | 74.01 | -2.46 | 20.27 | STD | |
| 55 ℃ of 1 week | 6.53 | 70.94 | -1.19 | 20.27 | 3.32 | ||
| 55 ℃ of 2 week | 6.43 | 69.38 | -0.69 | 21.26 | 5.05 | ||
| 55 ℃ of 3 week | 6.41 | 68.85 | -0.32 | 21.28 | 5.68 | ||
| 55 ℃ of 4 week | 6.38 | 68.44 | -0.17 | 21.59 | 6.17 | ||
| DP-100,1500ppm | Measure immediately after the preparation | 6.68 | 63.97 | -3.11 | 21.97 | 10.20 | STD |
| 55 ℃ of 1 week | 6.54 | 64.50 | -1.39 | 21.21 | 9.61 | 1.96 | |
| 55 ℃ of 2 week | 6.47 | 63.59 | -0.79 | 21.10 | 10.59 | 2.50 | |
| 55 ℃ of 3 week | 6.44 | 63.37 | -0.48 | 21.56 | 10.89 | 2.73 | |
| 55 ℃ of 4 week | 6.39 | 62.83 | -0.28 | 21.57 | 11.48 | 3.06 | |
*1: △ E adds P-1670, measures the group that made after the preparation immediately as standard.
*2: △ E adds DP-100, measures the group that made after the preparation immediately as standard.
In table 6, when adding two glycerine list hexadecane esters, its tone compares with the product under adding the P-1670 situation that some is different, but that it changes in time is very little, and the situation that its stability adds sucrose fatty ester is the same.PH value changes also the same with the situation that adds P-1670 in time.
In addition, in order to check the taste that adds two glycerine list hexadecane acid esters, canned sample is produced the back and preserved for 0 week, carries out the taste experiment immediately; Carry out the taste test with under 55 ℃, preserving 4 all backs.By 3 identification experiment methods, relatively preserve the situation of 0 week during when the sample of the P-1670 that adds 1500PPM, and the sample that relatively adds the DP-100 of 1500PPM is preserved situation and the sample and the sample of the DP-100 that add 1500PPM that relatively add the P-1670 of 1500PPM of 0 week during with 4 weeks and is preserved situation after 4 weeks respectively with 4 weeks.Further do to taste experiment by the people who provides the identification experiment correct option.The results are shown in table 7.
Table 7 corn extract taste
| The experiment type canned sample | Identification experiment | Mouth is tasted experiment | |||
| Estimate number | A three-identification experiment is identified table | The identification experiment result | Provide the number that the people of the correctly answer of identification experiment support | ||
| The level of signifiance 5% 1% | Correct option | Marked difference | |||
| Corn extract P-1670 0 week of 1500ppm and 4 weeks ratio | 30 | 15 17 | 23 | [being] 1% level of signifiance | 0 week: 16 4 weeks: 7 |
| 0 week of DP-100 1500ppm and 4 weeks ratio | 30 | 15 17 | 18 | [being] 1% level of signifiance | 0 week: 10 4 weeks: 8 |
| P-16704 week and DP-1004 week ratio | 30 | 15 17 | 20 | [being] 1% level of signifiance | P-1670: DP-100:11 |
As can be seen from Table 7, when the 1500PPM addition, distinguishing experiment and tasting in the experiment, two glycerine list hexadecane acid esters and sucrose fatty ester all have all significant differences.But in the trial test that the people the did experiment that provides correct option, difference is very little.
In addition, in order to determine two glycerine lists, ten alkanoic acid esters in the upper limit of answering addition aspect the sense organ, DP-100 heating for dissolving or different concentration, these solution is drunk by different people's examinations in the cooling back, thereby determines feeling the upper limit that the tube side face should add.The results are shown in table 8.
Table 8 corn extract, the upper limit of two glycerine list hexadecane ester additions
| The content addition | The corn extract |
| 500(ppm) 800 1,000 2,000 3,000 4,000 | ○ ○ × |
Zero obviously distinguishes with the nothing that do not add
Little smelly taste of △ and smell
* quite smelly taste and smell
As can be seen from Table 8, in the corn extract, the upper limit of the addition of two glycerine list hexadecane acid esters is 3000ppm.Embodiment 7-9 and comparative example 14-22
The extract of 4kg coffee bean, 0.8kg granulated sugar, 4kg milk and the 1.2kg milk powder that do not remove slag is prepared into mixture, adds the emulsifying agent (butter fat 1.5%) of every kind shown in the 5g table 9 again.With the emulsification in advance of this liquid, use 150kg/cm then
2The PIST homogenizer it is stirred evenly, more resulting coffee-milk drinks is divided into 40 parts (jars), every jar of 250CC adds the 1ml spore suspension.(bacillus stearothermophilus, concentration are 10
4Individual spore/ml) also, is preserved each part 30 days down at 55 ℃ after 1 minute at 121 ℃ of following pasteurizations, measures 40 jars in rotten jar number.These results one are listed in table 9.
Table 9
| Emulsifier type | The jar number (jar) of 40 jars of mesometamorphisms | |
| Embodiment 7 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of tetradecanoic acid 99% monoesters: 80% | 0/40 |
| Embodiment 8 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 85% | 0/40 |
| Embodiment 9 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 55%, the amount of tetradecanoic acid 45% monoesters: 80% | 0/40 |
| The comparative example 14 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of dodecylic acid 99% monoesters: 90% | 14/40 |
| The comparative example 15 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of oleic acid 99% monoesters: 90% | 21/40 |
| The comparative example 16 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 55%, the amount of octadecanoid acid 45% monoesters: 80% | 10/40 |
| The comparative example 17 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 40% | 28/40 |
| The comparative example 18 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 45%, the amount of octadecanoid acid 55% monoesters: 35% | 40/40 |
| The comparative example 19 | Ten glycerine dodecylates (dodecylic acid 99%) | 31/40 |
| The comparative example 20 | Ten glycerine myristates (hexadecanoic acid 99%) | 40/40 |
| The comparative example 21 | Sucrose hexadecane acid esters (RYOTO SUGAR EATER P-1670) | 37/40 |
| The comparative example 22 | Glycerine citric acid hexadecane acid esters | 40/40 |
*The jar number embodiment 10-11 and the comparative example 23-27 of the 1 jar number/experiment of going bad
Remove slag milk powder and 10g sodium bicarbonate of the extract of 7.6kg coffee bean, 600g granulated sugar, 960CC milk, 830g is prepared into mixture, adds the emulsifying agent (butter fat 2.5%) of every kind shown in the 10g table 10 again.With the emulsification in advance of this liquid, use 150kg/cm then
2The PIST homogenizer it is stirred evenly, more resulting coffee-milk drinks is divided into 40 parts (jars), every jar of 250CC, (hot vinegar clostridium, concentration are 10 to add the 1ml spore suspension
4Individual spore/ml) also, is preserved each part 30 days down at 55 ℃ after 20 minutes at 121 ℃ of following pasteurizations, measures 40 jars in rotten jar number.These results one are listed in table 10.
Table 10
Embodiment 12-14
| Emulsifier type | The jar number (jar) of 40 jars of mesometamorphisms | |
| Embodiment 10 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of tetradecanoic acid 99% monoesters: 80% | 0/40 |
| Embodiment 11 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of hexadecanoic acid 99% monoesters: 85% | 0/40 |
| The comparative example 23 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of dodecoic acid 99% monoesters: 90% | 16/40 |
| The comparative example 24 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: hexadecanoic acid 55%, the amount of octadecanoid acid 45% monoesters: 70% | 9/40 |
| The comparative example 25 | Two glycerol fatty acid monoesters constitute the aliphatic acid of this ester: the amount of tetradecanoic acid 99% monoesters: 40% | 25/40 |
| The comparative example 26 | Ten glycerine tetradecane monoesters (tetradecanoic acid 99%) | 30/40 |
| The comparative example 27 | Sucrose hexadecane acid esters (RYOTO SUGAR ESTER P-1670) | 5/40 |
Secondly, the inventor has detected when the consumption of the two glycerine list hexadecanoic acids that add the variable concentrations shown in the following example that (addition of this component can prevent because going bad of causing of rudiment of heat resistant spore bacterium and breeding, can make the component beverage of suckling that contains in these hermetically sealed cans, even under the situation of heat, also can sell) by free vending machine, and use bacillus stearothermophilus, (this spore suspension concentration is 6.9 * 10
3Individual spore/ml) and hot vinegar clostridium, (spore suspension concentration is 2.4 * 10
4Individual spore/ml) as canned rotten situation, stability and the taste that contains milk coffee extract (plain edition), canned milk coffee and canned coffee milk etc. under the condition of the thermoduric bacteria of testing.And with the foregoing description 8 added two glycerine list hexadecane acid esters as emulsifying agent (DP-100 is provided by Riken Vitaminco.ltd).In addition, in order to compare, replace two glycerine list hexadecane acid esters to carry out similar experiment with sucrose fatty ester P-1670 with two glycerine list hexadecane acid esters.
When making the canned products of experiment, after preparation and dividing equally, the satisfied liquid of each part low acidic beverage can be heated to 60 ℃, and add/DP-100 (or P-1670) makes it to dissolve, and uses homogenizer (150+50kg/cm then
2) this liquid is stirred evenly.After under 90 ℃ these flexible package punch being become every jar of 200g, every jar of any one spore suspension that adds the above-mentioned two kinds of thermoduric bacterias of 1ml is at last jar sealing and pasteurization.
The number of the jar of every experimental group preparation is 30 jars.
Embodiment 12
Preparation has the standard liquid that contains milk coffee (plain edition) that following composition is formed content
Coffee extract (Brix Scale 9) 26.5kg
Granulated sugar 18.75kg
Milk powder 2.0kg removes slag
Milk powder 2.0kg does not remove slag
Sodium bicarbonate 0.2kg
Water 200.55kg
250.0kg
Canned products by above-mentioned preparation method and formulation experiment.The addition of DP-100 or P-1670 is: 0ppm, 100ppm, 200ppm or 300ppm.In addition, the condition of pasteurization is: when adding bacillus stearothermophilus, 115 ℃ and 4 minutes (the Fo value is 1.01 and 1.02); When adding hot vinegar clostridium, 123 ℃ and 15 minutes (the Fo value is 22.51 and 22.89).
All canned experiment products are opened after 4 weeks of preservation down at 55 ℃, measured its rotten situation of checking by visual and pH value.Gained the results are shown in table 11.
Table 11: contain milk coffee, rotten generation
*: the jar number of the canned products of the jar number of rotten canned products/experimentize
| Content | Contain milk coffee (plain edition) | |||
| Bacteria types | Bacillus stearothermophilus | Hot vinegar clostridium | ||
| Bacterial inhibitor | P-1670 | DP-100 | P-1670 | DP-100 |
| 0(PPM) | *26/30 | 30/30 | ||
| 100 | 22/30 | 14/30 | 30/30 | 30/30 |
| 200 | 22/30 | 1/30 | 4/30 | 0/30 |
| 300 | 2/30 | 1/30 | 0/30 | 0/30 |
As can be seen from Table 11, the lower limit of the addition of two glycerine list hexadecane acid esters is 200ppm.In addition as can be seen, for hot vinegar clostridium, two glycerine list hexadecane acid esters can produce enough bacteriostasises at 200ppm, and sucrose fatty ester needs 300ppm at least.Therefore, in order to obtain identical bacteriostasis, the addition of two glycerine list hexadecane acid esters should be lacked than sucrose fatty ester.
In addition, at first make to contain the emulsifying agent of milk component beverage with sucrose fatty ester, it has the effect of stable prod, contains the milk beverage with the cream separation that produces standing time etc. by prevention.In addition, it also can suppress thermoduric bacteria.
In addition, product stability when using two glycerine list hexadecane ester place of sucrose fatty acid esters in order to check, after the preparation of laser particle assay determination instrument HORIBA-LA500 mensuration canned products, measure the particle diameter of every kind of sample immediately and under 55 ℃, preserved for 2 weeks and the particle diameter of every kind of sample of 4 all back mensuration.The results are shown in table 12.
Table 12 contains the distribution of the time dependent particle size of milk coffee
| Time interval particle diameter content | Measure immediately after the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter | Minimum of a value % | Maximum μ m | |
| Contain milk coffee (plain edition) P-1670 300ppm DP-100 300ppm | 0.77 0.53 | 52.9 69.0 | 67.2 67.5 | 0.56 0.52 | 62.1 68.0 | 67.5 67.5 | 0.65 0.53 | 56.9 65.3 | 67.5 58.9 |
As can be seen from Table 12, under the situation that adds two glycerine list hexadecane acid esters, at the mid diameter of particle with less than aspect the percentage of the particle of 1 μ m, after preparation, measure immediately with 4 weeks of preservation under 55 ℃ and obviously do not distinguish, and the product of adding sucrose fatty ester also demonstrates same stability.
In addition, after preparation, transfer to the contents samples of canned products in the test tube respectively immediately and after preserving for 2 weeks under 55 ℃, reach after preserving for 4 weeks under 55 ℃ and transfer in the test tube, at room temperature placed then 12 hours or the longer time.By the glass visualization: the amount that precipitates when slowly toppling over sample, when static the placement, isolate the amount of cream, and the redispersibility of isolated cream when shaking gently.It the results are shown in table 13.
Table 13: contain milk coffee, the evaluation criterion of precipitation, cream separation and redispersibility:
1., the amount that when slowly toppling over sample, precipitates
◎, almost do not have
Zero, seldom, shake almost gently and do not have
△, thick precipitation is arranged at core
Even * turn, also have a lot of precipitations
2., isolate the amount of cream during static place
◎, almost do not have
Zero, seldom measures, seldom measure along wall
△, along the amount of wall thickness, the thin amount at the center
*, be everywhere
The redispersibility of isolated cream when 3. shaking gently
◎, when tilting, stay a small amount of
Zero, when tilting, stays part, shake gently promptly and disperse
△, some condensation products also have a small amount of the retention even shake gently
*, some condensation products, no redispersibility
| Midfeather assessment item content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | |
| Contain milk coffee P-1670 (plain edition) 300ppm DP-100 300ppm | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ |
Can find out obviously that from table 13 when adding two glycerine list hexadecane acid esters, substantial variation does not take place the redispersibility of the amount of precipitation, isolated whipped volume and cream in time, the product that adds sucrose fatty ester also has same stability.
In addition, the sample of canned products after preparation, is detected pH value and tone immediately, 55 ℃ preserve 1 weeks, 2 weeks, 3 weeks and 4 weeks down after, detect pH value and tone.The results are shown in table 14.
Table 14: contain milk coffee, the mensuration of pH value and tone
| Preservation condition | PH | Tone | |||||
| L | a | b | △E *1 | △E *2 | |||
| Contain milk coffee plain edition | |||||||
| P-1670,300ppm | Measure immediately after the preparation | 6.96 | 17.60 | 4.18 | 8.00 | STD | |
| 55 ℃ of 1 week | 6.92 | 21.26 | 4.43 | 9.51 | 3.97 | ||
| 55 ℃ of 2 week | 6.30 | 21.99 | 4.62 | 9.76 | 4.75 | ||
| 55 ℃ of 3 week | 6.76 | 22.74 | 4.78 | 10.10 | 5.59 | ||
| 55 ℃ of 4 week | 6.73 | 23.03 | 4.79 | 10.24 | 5.96 | ||
| DP-100,300ppm | Measure immediately after the preparation | 6.98 | 18.66 | 4.79 | 8.97 | 1.45 | STD |
| 55 ℃ of 1 week | 6.84 | 22.04 | 4.89 | 10.07 | 4.95 | 3.63 | |
| 55 ℃ of 2 week | 6.81 | 22.77 | 4.97 | 10.29 | 5.72 | 4.40 | |
| 55 ℃ of 3 week | 6.73 | 23.23 | 5.09 | 10.43 | 6.20 | 4.88 | |
| 55 ℃ of 4 week | 6.70 | 23.63 | 5.11 | 10.61 | 6.65 | 5.32 | |
*1: △ E adds P-1670, measures the group that is made after the preparation immediately and is used as standard.
*2: △ E adds DP-100, measures the group that is made after the preparation immediately and is used as standard.
In table 14, when adding two glycerine list hexadecane acid esters, its pH value and tone change all very little in fact in time, and stability is the same with the situation that adds sucrose fatty ester.
In addition, in order to check the taste of product when adding when two glycerine list hexadecane acid esters, canned sample is produced the back and preserved for 0 week and carry out the taste test respectively after 4 weeks of preservation down at 55 ℃.By a three-identification experiment method, relatively preserve the situation in 0 week, 4 weeks when the sample of the P-1670 preparation that adds 300PPM, and the sample that relatively adds the DP-100 preparation of 300PPM is preserved the situation after 0 week, 4 weeks.Further do to taste experiment by the people who provides the identification experiment correct option.The results are shown in table 15.
Table 15 contains the milk coffee taste
| The experiment type canned sample | Identification experiment | Mouth is tasted experiment | |||
| Estimate number | A three-identification experiment is identified table | The identification experiment result | Provide the number that the people of the correct option of identification experiment support | ||
| The level of signifiance 5% 1% | Correct option | Marked difference | |||
| Contain milk coffee (plain edition) P-1670 0 week of 300ppm and 4 weeks ratio | 28 | 15 16 | 23 | [being] 1% level of signifiance | 0 week: 94 weeks: 14 |
| 0 week of DP-100 300ppm and 4 weeks ratio | 28 | 15 16 | 18 | [being] 1% level of signifiance | 0 week: 64 weeks: 12 |
| 4 weeks of P-1670 and DP-100 4 weeks ratio | 30 | 15 17 | 10 | [nothing] | P-1670:3 DP-100:7 |
As can be seen from Table 15, when adding 300PPM, at identification experiment with taste in the experiment, that does not all find two glycerine list hexadecane acid esters and sucrose fatty ester all has a significant difference.
In addition, in order to determine the upper limit of two glycerine list hexadecane acid esters, DP-100 is dissolved into various concentration under heating, and these solution is drunk in examination after cooling, thereby determined the upper limit that aspect sense organ, should add in the addition of sense organ.It the results are shown in table 16.
Table 16 contains milk coffee, the upper limit of the addition of two glycerine list hexadecane acid esters
| The content addition | Contain milk coffee (plain edition) |
| 600(ppm) 800 1,000 2,000 3,000 4,000 | ○ △ × × × |
Zero obviously distinguishes with the nothing that do not add
Little smelly taste of △ and smell
* quite smelly taste and smell
As can be seen from Table 16, in containing milk coffee, the upper limit of the addition of two glycerine list hexadecane acid esters is 600ppm.Embodiment 13
Preparation has the standard liquid of the coffee with milk of following constituent content composition
Coffee extract (Brix Scale 9) 26.5kg
Granulated sugar 18.75kg
3.5MILK 52.5kg
SE(S-57) 0.036kg
Sodium bicarbonate 0.2kg
Water 209.25kg
250.0kg
The canned products for preparing this experiment by said ratio.In addition, the preparation method is identical with embodiment 13.The addition of DP-100 or P-1670 is: 0ppm, 200ppm, 300ppm, 400ppm or 500ppm.In addition, the condition of pasteurization is: when adding bacillus stearothermophilus, be under 115 ℃ and 43 minutes (the Fo value is 1.01 and 1.02); When adding hot vinegar clostridium, be down and 15 minutes (the Fo value is 22.151 and 22.89) at 123 ℃.
In addition, implementing additional experiment, is 7.9 * 10 for having added 1ml concentration
4The coffee with milk of the spore suspension of the hot vinegar clostridium of/ml is respectively the DP-100 of adding or the amount of P-1670: 600ppm, 700ppm, the condition of pasteurization is 123 ℃ and 15 minutes (the Fo value is 22.79).
All canned experiment products are opened after 4 weeks of preservation down at 55 ℃, measured its rotten situation of checking by visual and pH value.Gained the results are shown in table 17.
Table 17: coffee with milk, rotten generation
| Content | Coffee with milk | |||
| Bacteria types | Bacillus stearothermophilus | Hot vinegar clostridium | ||
| Bacterial inhibitor | P-1670 | DP-100 | P-1670 | DP-100 |
| 0(PPM) | *16/30 | 30/30 | ||
| 200 | 21/30 | 12/30 | 30/30 | 30/30 |
| 300 | 17/30 | 5/30 | 30/30 | 30/30 |
| 400 | 21/30 | 4/30 | 30/30 | 30/30 |
| 500 | 15/30 | 1/30 | 5/30 | 0/30 |
| 600 | 0/30 | 0/30 | ||
| 700 | 0/30 | 0/30 | ||
*: the jar number of the canned products of the jar number of rotten canned products/experimentize
As can be seen from Table 17, the lower limit of the addition of two glycerine list hexadecane acid esters is 500ppm.In addition, for hot vinegar clostridium, two glycerine list hexadecane acid esters can produce enough bacteriostasises at 500PPM, and sucrose fatty ester needs 600ppm at least.Therefore, in order to obtain identical bacteriostasis, the addition of two glycerine list hexadecane acid esters should be lacked than sucrose fatty ester.
In addition, in order to check the product stability when using two glycerine list hexadecane acid esters, use the method identical to measure the particle diameter of each sample with embodiment 12.The results are shown in table 18.
The distribution of the time dependent particle size of table 18 coffee with milk
| Time interval particle diameter content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter | Minimum of a value % | Maximum μ m | |
| Coffee with milk P-1670 600ppm DP-100 600ppm | 0.56 0.66 | 75.2 78.5 | 49.1 36.7 | 0.54 0.64 | 79.2 78.7 | 44.9 28.5 | 0.55 0.63 | 77.3 82.4 | 39.2 15.7 |
Can obviously find out from table 18, under the situation that adds two glycerine list hexadecane acid esters, at the particle mid diameter with less than aspect the percentage of 1 μ m particle, value of measuring immediately after the preparation and the not obviously difference of value of preserving for 4 weeks down at 55 ℃, the product that adds sucrose fatty ester also demonstrates the stability of sample.
In addition, use separating and redispersibility of the method check precipitation capacity identical, cream, the results are shown in table 19 with embodiment 12.Table 19. coffee with milk, precipitation, cream separate and disperse again evaluation criterion:
1., the amount that when slowly toppling over sample, precipitates
◎, almost do not have
Zero, seldom, shake almost gently and do not have
△, thick precipitation is arranged at core
Even * turn, also have a lot of precipitations
2., isolate the amount of cream during static place
◎, almost do not have
Zero, seldom measures, along the very thin amount of wall
△, along the amount of wall thickness, less at the center
*, be everywhere
The redispersibility of isolated cream when 3. shaking gently
◎, when tilting, stay a small amount of
Zero, when tilting, stays part, shake gently promptly and disperse
△, some condensation products also have a small amount of the retention even shake gently
*, some condensation products, no redispersibility
| Midfeather assessment item content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | |
| Milk P-1670 coffee 600ppm DP-100 600ppm | ◎ ◎ | ○ △ | ◎ ○ | ◎ ◎ | ○ △ | ◎ ○ | ◎ ◎ | ○ △ | ◎ ○ |
In table 19, when adding two glycerine list hexadecane acid esters, the amount of precipitation and the redispersibility of cream do not change in time, but as the dispersiveness of cream, observe the time of after preparation, carrying out immediately, have to become many and the middle trend that tails off along wall.Yet this dispersiveness is by adding a small amount of other known emulsifying agent, should dispersiveness with regard to evanescence.
In addition, the check canned sample detects pH value and tone immediately after preparation, and pH value and tone after preserving 1 week, 2 weeks, 3 weeks and 4 weeks under 55 ℃.The results are shown in table 20.
Table 20: coffee with milk, the mensuration of pH value and tone
| Preservation condition | PH | Tone | |||||
| L | a | b | △E *1 | △E *2 | |||
| Coffee with milk | |||||||
| P-1670,600ppm | Measure immediately after the preparation | 6.96 | 32.31 | 5.02 | 13.34 | STD | |
| 55 ℃ of 1 week | 6.81 | 33.86 | 5.00 | 13.65 | 1.58 | ||
| 55 ℃ of 2 week | 6.74 | 34.69 | 5.22 | 14.07 | 2.49 | ||
| 55 ℃ of 3 week | 6.72 | 34.88 | 5.26 | 14.16 | 2.71 | ||
| 55 ℃ of 4 week | 6.69 | 34.94 | 5.31 | 14.18 | 2.78 | ||
| DP-100,600ppm | Measure immediately after the preparation | 6.96 | 31.56 | 5.72 | 13.98 | 1.21 | STD |
| 55 ℃ of 1 week | 6.79 | 33.43 | 5.66 | 14.36 | 1.65 | 1.92 | |
| 55 ℃ of 2 week | 6.77 | 33.97 | 5.77 | 14.61 | 2.22 | 2.50 | |
| 55 ℃ of 3 week | 6.71 | 34.39 | 5.84 | 14.72 | 2.63 | 2.92 | |
| 55 ℃ of 4 week | 6.68 | 34.92 | 5.97 | 14.92 | 3.22 | 3.51 | |
*1: △ E is when adding P-1670, makes to measure the group that is made immediately after each and be used as standard.
*2: △ E is when adding DP-100, measuring the group that is made after the preparation immediately and be used as standard.
In table 20, when adding two glycerine list hexadecane acid esters, pH value and tone are all very little in fact over time, and stability is the same with the situation that adds sucrose fatty ester.
In addition,, use the method identical, do the taste experiment of canned products sample with embodiment 12 in order to check taste when the product that adds two glycerine list hexadecane acid esters.The addition of DP-100 or the P-1670 600ppm that respectively does for oneself.The resulting table 21 that the results are shown in.
Table 21 coffee with milk, taste
| Sample coffee with milk P-1670 0 week of 600ppm of experiment type canned products and 4 weeks ratio | Identification experiment | Mouth is tasted experiment | |||
| Estimate number 28 | A three-identification experiment is identified table | The identification experiment result | Provide several 0 weeks that the people of the correctly answer of identification experiment support: 44 weeks: 10 | ||
| The level of signifiance 5% 1% 15 16 | Correct option 14 | Marked difference [nothing] | |||
| 0 week of DP-100 600ppm and 4 weeks ratio | 30 | 15 17 | 17 | [being] 1% level of signifiance | 0 week: 64 weeks: 11 |
| P-16704 week and DP-1004 week ratio | 28 | 15 16 | 9 | [nothing] | P-1670:5 DP-100:4 |
Shown by table 21, when adding two glycerine list hexadecane acid esters, obvious variation takes place in taste in time, but when addition is 600PPM, in identification experiment and trial test experiment, all not finding has existing difference between two glycerine list hexadecane acid esters and the sucrose fatty ester.
About the upper limit of two glycerine list hexadecane acid esters additions in the coffee with milk, do not tested especially.Yet, owing to have been found that in other upper limits that contains two glycerine list hexadecane acid esters additions in the milk component beverage be the twice that is about the addition that bacteriostasis can be arranged.The upper limit of two glycerine list hexadecane acid esters additions is assumed to 1000PPM in coffee with milk, and it is the twice that the amount 500PPM of bacteriostasis can be arranged.
Embodiment 14
The milk of commodity in use coffee taste prepares the canned products DP-100 of this experiment or the addition of P-1670 is: 0ppm, 600ppm, 800ppm, 1000ppm or 1200ppm according to the preparation method identical with embodiment 12.
In addition, the condition of pasteurization is: adding under the situation of bacillus stearothermophilus, is 115 ℃ and 4 minutes (the F0 value is 1.10 and 1.03); And adding under the situation of hot vinegar clostridium, be 123 ℃ and 15 minutes (the Fo value is 22.22 and 22.42).
In addition, the experiment that experiment is additional is 7.9 * 10 for adding 1ML concentration
4The milk of the coffee taste of the spore suspension of the hot vinegar clostridium of/ml, making the DP-100 of adding or the amount of P-1670 is 1500PPM, the condition of pasteurization is 123 ℃ and 15 minutes (the Fo value is 22.87 and 23.12).
All canned experiment products are opened after 4 weeks of preservation down at 55 ℃, measured its rotten situation of checking by visual and pH value, it the results are shown in table 22.
Table 22: the milk of coffee taste, rotten generation
*: the jar number of the canned products of the jar number of rotten canned products/experimentize
| Content | The milk of coffee taste | |||
| Bacteria types | Bacillus stearothermophilus | Hot vinegar clostridium | ||
| Bacterial inhibitor | P-1670 | DP-100 | P-1670 | DP-100 |
| 0(PPM) | *26/30 | 30/30 | ||
| 600 | 12/30 | 9/30 | 30/30 | 30/30 |
| 800 | 8/30 | 3/30 | 30/30 | 30/30 |
| 1000 | 4/30 | 0/30 | 30/30 | 30/30 |
| 1200 | 10/30 | 0/30 | 3/30 | 7/30 |
| 1500 | 0/30 | 0/30 | ||
As can be seen from Table 22, the lower limit of two glycerine list hexadecane acid esters additions is 1500PPM, can produce enough bacteriostasises for bacillus stearothermophilus two glycerine list hexadecane acid esters at 1000PPM as can be seen in addition, and use sucrose fatty ester, also can not get enough bacteriostasises even add 1200PPM.
In addition, in order to check the stability of the product when using two glycerine list hexadecane acid esters, use the method identical with embodiment 12 to measure the particle diameter of each sample, gained the results are shown in table 23.
The distribution of the time dependent particle size of milk of table 23 coffee taste
| Time interval particle diameter content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter μ m | Minimum of a value % | Maximum μ m | Mid diameter | Minimum of a value % | Maximum μ m | |
| The milk P-1670 1500ppm DP-100 1500ppm of coffee taste | 0.47 0.48 | 95.1 94.5 | 1.73 2.82 | 0.45 0.47 | 97.3 97.5 | 1.62 1.51 | 0.46 0.47 | 96.4 97.5 | 8.82 1.51 |
Can obviously find out from table 23, under the situation that adds two glycerine list hexadecane acid esters, in the median of particle diameter, less than aspect the percentage and maximum particle diameter of the particle of 1 μ m, value of measuring immediately after the preparation and the not obviously difference of values of preserving for 4 weeks down at 55 ℃.The product that adds sucrose fatty ester also demonstrates same stability.
That in addition, uses the method check precipitation capacity identical with embodiment 12, cream separates and redispersibility the resulting table 24 that the results are shown in.1., the amount that precipitates when slowly toppling over sample the milk of table 24. coffee taste, precipitation, cream separate and the redispersibility evaluation criterion:
◎, almost do not have
Zero, seldom, shake almost disappearance gently
△, thick precipitation is arranged at core
Even * turn, also have a lot of precipitations 2., isolate the amount of cream during static the placement
◎, almost do not have
Zero, seldom measures, along the thin amount of wall
△, along the amount of wall thickness, the thin amount at the center
*, be the redispersibility of isolated cream when 3. shaking gently everywhere
◎, when tilting, stay a small amount of
Zero, when tilting, stays part, shake gently promptly and disperse
△, some condensation products exist on a small quantity even shake gently to also have
*, some condensation products, no redispersibility
| Midfeather assessment item content | After the preparation | 55 ℃-2 weeks | 55 ℃-4 weeks | ||||||
| The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | The amount of precipitation | Cream separates | Redispersibility | |
| The milk 1500ppm DP-100 1500ppm of coffee taste P-1670 | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ | ◎ ◎ |
Can find out obviously that from table 24 when adding two glycerine list hexadecane acid esters, the amount of precipitation, the separation of cream and redispersibility do not change in time, and under the situation that adds sucrose fatty ester, also demonstrate same stability.
In addition, the check canned sample detects pH value and tone after preserving 1 week, 2 weeks, 3 weeks and 4 weeks under 55 ℃ immediately after preparation.The results are shown in table 25.
Table 25: the milk of coffee taste, the mensuration of pH value and tone
| Preservation condition | PH | Tone | |||||
| L | a | b | △E *1 | △E *2 | |||
| The milk of coffee taste | |||||||
| P-1670,1500ppm | Measure immediately after the preparation | 6.47 | 56.91 | 5.20 | 17.77 | STD | |
| 55 ℃ of 1 week | 6.33 | 56.81 | 5.81 | 18.64 | 1.07 | ||
| 55 ℃ of 2 week | 6.27 | 57.00 | 6.04 | 19.16 | 1.63 | ||
| 55 ℃ of 3 week | 6.23 | 56.82 | 6.14 | 19.39 | 1.88 | ||
| 55 ℃ of 4 week | 6.19 | 56.70 | 6.28 | 19.61 | 2.14 | ||
| DP-100,1500ppm | Measure immediately after the preparation | 6.45 | 57.35 | 5.14 | 17.84 | 0.64 | STD |
| 55 ℃ of 1 week | 6.35 | 57.41 | 5.68 | 18.71 | 1.17 | 1.04 | |
| 55 ℃ of 2 week | 6.29 | 57.46 | 5.93 | 19.22 | 1.72 | 1.59 | |
| 55 ℃ of 3 week | 6.21 | 57.31 | 6.07 | 19.49 | 1.97 | 1.89 | |
| 55 ℃ of 4 week | 6.18 | 57.19 | 6.18 | 19.69 | 2.12 | 2.14 | |
*1: △ E adds P-1670, measures the group that is made after the preparation immediately and is used as standard.
*2: △ E adds DP-100, measures the group that is made after the preparation immediately and is used as standard.
In table 25, when adding two glycerine list hexadecane acid esters, pH value and tone demonstrate very little basically over time, and stability is the same with the situation that adds sucrose fatty ester.
In addition,, use the method identical, do the taste experiment of canned products sample with embodiment 12 in order to check the taste of product when adding two glycerine list hexadecane acid esters.The resulting table 26 that the results are shown in.
The milk of table 26 coffee taste.Taste
| The sample of experiment type canned products | Identification experiment | Mouth is tasted experiment | |||
| Estimate number | A three-identification experiment is identified table | The identification experiment result | Provide the number that the people of the correctly answer of identification experiment support | ||
| The level of signifiance 5% 1% | Answer | Marked difference | |||
| 0 week of milk P-1670 1500ppm of coffee taste and 4 weeks ratio | 30 | 15 17 | 16 | [being] 5% level of signifiance | 0 week: 15 4 weeks: 1 |
| 0 week of DP-100 1500ppm and 4 weeks ratio | 30 | 15 17 | 21 | [being] 1% level | 0 week: 19 4 weeks: 2 |
| 4 weeks of P-1670 and DP-100 4 weeks ratio | 30 | 15 17 | 12 | [nothing] | P-1670:8 DP-100:4 |
By table 26 illustrate, when the dosage of 1500ppm, in differentiating real and tasting in fact, all not finding has significant difference between two glycerine list hexadecane acid esters and the sucrose fatty ester.
In addition, use the method identical with embodiment 12, determine to answer the upper limit of dosage aspect sense organ, it the results are shown in table 27.
The milk of table 27 coffee taste, the upper limit of two glycerine list hexadecane acid esters additions
Zero obviously distinguishes the smell of the taste of the little smelly taste of △ and smell * quite smelly with the nothing that do not add
| The content addition | The milk of coffee taste |
| 500(ppm) 800 1,000 2,000 3,000 4,000 | ○ ○ × |
As can be seen from Table 27, in the milk of coffee taste, the upper limit of the addition of two glycerine list hexadecane acid esters is 3000ppm.
As mentioned above, in starch-containing beverage products of the present invention, the composition with two glycerol fatty acid monoesters of adding has suppressed the rudiment and the breeding of the heat resistant spore of gemma bacterium, and has avoided the rotten of flat sour.Therefore, it may at high temperature be preserved the long period.
In addition, when adding two glycerine lists, ten alkanoic acid esters, starch-containing beverage products has sizable bacteriostasis to bacillus stearothermophilus, and sucrose fatty ester is relatively poor to the bacterium inhibition proof of bacillus stearothermophilus, therefore it requires the condition of pasteurization not resemble the desired strictness so of the corn extract that uses sucrose fatty ester, even under medium heat kill bacterium condition, also can obtain the product of the less change of taste.
In the beverage that contains the component of suckling of the present invention, the two glycerol fatty acid monoester compositions that added have also suppressed the rudiment and the breeding of the heat resistant spore of gemma bacterium, and have avoided the rotten of flat sour.It may at high temperature be preserved the long period in automatic vending machine.
Claims (6)
1. amyloid beverage products, wherein suppress because the flat sour that the rudiment of the heat resistant spore of gemma bacterium and breeding cause is rotten by the two glycerol fatty acid monoester compositions that add 0.01-1.0% weight, in described two glycerol fatty acid monoester compositions, the fatty acid component that constitutes ester comprises and is selected from dodecylic acid, tetradecanoic acid and the hexadecanoic acid one or more that its total amount is not less than 70% weight; And the content of monoesters is not less than 70% weight in ester.
2. the described starch-containing beverage products of claim 1, wherein, it is the corn extract that has added the two glycerol fatty acid monoester compositions of 1500-3000PPM.
3. beverage that contains the component of suckling, wherein suppress because the flat sour that the rudiment of the heat resistant spore of gemma bacterium and breeding cause is rotten by the two glycerol fatty acid monoester compositions that add 0.01-1.0% weight, in described two glycerol fatty acid monoester compositions, the fatty acid component that constitutes ester is tetradecanoic acid and/or hexadecanoic acid, its total amount is not less than 70% weight, and the content of monoesters is not less than 70% weight in the ester.
4. the milk component beverage that contains as claimed in claim 3, wherein, it is the white coffee that has added the two glycerol fatty acid monoester compositions of 200-600PPM.
5. the described milk component beverage that contains of claim 3, wherein, it is the coffee with milk that has added the two glycerol fatty acid monoester compositions of 500-1000PPM.
6. the described milk component beverage that contains of claim 3, wherein, it is the milk of coffee taste that has added the two glycerol fatty acid monoester compositions of 1500-3000PPM.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP338077/1994 | 1994-12-27 | ||
| JP338077/94 | 1994-12-27 | ||
| JP33807794 | 1994-12-27 | ||
| JP339907/94 | 1994-12-28 | ||
| JP339907/1994 | 1994-12-28 | ||
| JP33990794 | 1994-12-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1133147A CN1133147A (en) | 1996-10-16 |
| CN1074915C true CN1074915C (en) | 2001-11-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113194A Expired - Fee Related CN1074915C (en) | 1994-12-27 | 1995-12-27 | Beverage products |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR100393954B1 (en) |
| CN (1) | CN1074915C (en) |
| TW (1) | TW358016B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210037587A (en) * | 2019-09-27 | 2021-04-06 | 리켄 비타민 가부시키가이샤 | A drink containing milk component |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031025A (en) * | 1987-05-01 | 1989-02-15 | 大制药株式会社 | Nutritive emulsion preparation |
| JPH0686660A (en) * | 1991-08-14 | 1994-03-29 | Mitsubishi Materials Corp | Beverage contained in can |
-
1995
- 1995-12-26 TW TW084113857A patent/TW358016B/en not_active IP Right Cessation
- 1995-12-27 KR KR1019950072164A patent/KR100393954B1/en not_active IP Right Cessation
- 1995-12-27 CN CN95113194A patent/CN1074915C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031025A (en) * | 1987-05-01 | 1989-02-15 | 大制药株式会社 | Nutritive emulsion preparation |
| JPH0686660A (en) * | 1991-08-14 | 1994-03-29 | Mitsubishi Materials Corp | Beverage contained in can |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100393954B1 (en) | 2004-02-05 |
| TW358016B (en) | 1999-05-11 |
| KR960020818A (en) | 1996-07-18 |
| CN1133147A (en) | 1996-10-16 |
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