CN108175021A - Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage - Google Patents
Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage Download PDFInfo
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- CN108175021A CN108175021A CN201810132725.4A CN201810132725A CN108175021A CN 108175021 A CN108175021 A CN 108175021A CN 201810132725 A CN201810132725 A CN 201810132725A CN 108175021 A CN108175021 A CN 108175021A
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
Abstract
The present invention provides a kind of diet usable emulsification composition, diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage, diet usable emulsification composition contains the dairy products and emulsifier that total solid is more than 55 weight %, wherein, the emulsifier is fatty acid ester, the MFFB% of the dairy products is more than 73 weight %, FDB% is more than 80 weight %, the MFFB% refers to the percentage of (water content)/(total weight-milk fat content), the FDB% refers to the percentage of (milk fat content)/(total weight-water content).
Description
The application is divisional application, and application No. is 201480016572.7, international Shens for the China national for the application being directed to
Please be number for PCT/JP2014/057898, the applying date is on March 20th, 2014, the date into China is September in 2015 17,
Entitled " diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage ".
Technical field
The present invention relates to a kind of diet usable emulsification compositions manufactured using dairy products such as fresh cheeses.
Background technology
During there is the milk beverage of broad mass market in diet product, particularly hobby beverage, using dairy products, with cost
It is known that the beverage of advantage replaces the technology of cow's milk used always in the past with emulsification composition.
Such as there are following substances：A kind of emulsification composition, wherein, use the emulsification of organic acid esters monoesters, more than HLB10
Agent and casein-sodium improve dispersibility, the emulsion stability (patent document of solid-state and the more fresh cheese of milk fat content
1)；A kind of emulsification composition, wherein, the emulsifier of HLB high and the emulsifier that HLB is low are combined, at this point, making the former use ratio
Higher than the latter, therefore even if fresh cheese is high relative to the use ratio of the water in composition, emulsion stability is also excellent (specially
Sharp document 2)；The cheese emulsion of a kind of excellent flavor and excellent storage stability, by the emulsifier of HLB8~14, fresh dry
Junket and water form flavor, are made by the first step and the second step, in the first step, are dispersed in water emulsifier, with shape
Mode into the vesicle of 10~600nm of average grain diameter is dispersed in water；In the second step, in the breast prepared by the first step
Fresh cheese is added in agent aqueous dispersion and is emulsified, wherein, the cheese emulsion uses the fresh dry of high concentration
Junket, the fresh cheese (patent document 3) of preferably more than 50% concentration.
In any composition, fresh cheese used is not particularly limited, such as in patent document 2, breast is solid
Shape object content is the fresh cheese of more than 45 weight %, right as long as being non-curing type cheese using the breast from animal as raw material
It is not limited, wherein it is preferable to use the small cream cheeses of the flavor effect to diet product.In patent document 3, as long as with
Toward well known substance, no matter which kind of substance can be in order to keep stable butterfat state, and to assign good newborn flavor, breast
The high fresh cheese of fat content is preferable, therefore it is preferable to use cream cheese, and preferred milk fat fat content is 35~65%, further
Preferably 40~60%.
But although these previous emulsification composition emulsion stabilities are really excellent, it is practically used for milk beverage
In the case of, the flavor of cheese has an impact, and shows the flavor different from previous dairy products, therefore replaces previous breast system
During product, it is difficult to the identical taste of reproducing, situation more than situation about particularly using in high concentration, quantity of coffee, by milk beverage in
Situation flavor flavor after vending machine, the preservation of PET heater high-temperatures.
Look-ahead technique document Prior Art
Patent document
[patent document 1] Japanese Unexamined Patent Publication 2004-267013 bulletins
[patent document 2] Japanese Unexamined Patent Publication 2011-45364 bulletins
[patent document 3] Japanese Unexamined Patent Publication 2011-234697 bulletins
Invention content
Problems to be solved by the invention
Subject of the present invention is to provide the diet products such as milk beverage, and emulsion stability is good, and with excellent flavor, i.e.,
Make to preserve for a long time and can also maintain the effect.
The means to solve the problem
The present inventor is conscientiously studied, as a result, it has been found that by combining specific dairy products and emulsifier, can be solved
The above subject, it is achieved thereby that of the invention.
That is, the gist of the invention is as follows.
[1] a kind of diet usable emulsification composition, to be dairy products and breast more than 55 weight % containing total solid
The diet usable emulsification composition of agent, wherein, the emulsifier is fatty acid ester, for the dairy products, MFFB%
(percentage of (water content)/(total weight-milk fat content)) is more than 73 weight %.
[2] the diet usable emulsification composition as described in [1], wherein, for the dairy products, ((butter oil contains FDB%
Amount)/the percentage of (total weight-water content)) it is more than 74 weight %.
[3] the diet usable emulsification composition as described in [1] or [2], wherein, the dairy products are selected from cheese, breast, complete
Fat breast, concentrated milk, whole milk powder, cream, butter, anhydrous butter oil (removed from cream or butter almost all of butter oil it
Substance after outer substance, butter oil), buttermilk, buttermilk powder, butter serum, skimmed milk, skim concentrated milk, skimmed milk
Breast, lactoprotein, the dairy products without one or more of albumen whey (パ ー ミ エ イ ト), lactose and Whey Mineral.
[4] such as [1]~[3] any one of them diet usable emulsification composition, wherein, it is total for the dairy products
Solid content is below 68 weight %.
[5] such as [1]~[4] any one of them diet usable emulsification composition, contain the two or more aliphatic acid
Esters.
[6] it such as [1]~[5] any one of them diet usable emulsification composition, is used for milk beverage.
[7] a kind of diet product contains [1]~[6] any one of them diet usable emulsification composition.
[8] a kind of milk beverage contains the diet usable emulsification composition described in [6].
[9] milk beverage as described in [8], milk solid are more than 5.0 weight %.
[10] a kind of manufacturing method of milk beverage, wherein, by the diet usable emulsification composition and Beverage base described in [6]
Liquid is mixed and is manufactured.
[11] a kind of manufacturing method of diet usable emulsification composition is the diet usable containing dairy products and emulsifier
The manufacturing method of emulsification composition, wherein, using fatty acid ester as the emulsifier, using MFFB% ((water content)/
The percentage of (total weight-milk fat content)) for more than 73 weight % dairy products as the dairy products, by the emulsification
The agent dispersing liquid containing emulsification is made by mixing in agent and water, will the agent dispersing liquid containing emulsification and the dairy products hybrid concurrency lactogenesis.
[12] a kind of milk beverage is containing MFFB% (percentage of (water content)/(total weight-milk fat content))
The dairy products and fatty acid ester of more than 73 weight %.
The effect of invention
A kind of diet product is capable of providing according to the present invention, emulsion stability is good and has excellent flavor/smell, i.e.,
Make to preserve for a long time, be also able to maintain that the effect.
Specific embodiment
Embodiments of the present invention are described in detail below, the explanation of constitutive requirements as described below is the present invention
Embodiment an example (typical example), content that the present invention is not restricted to these.
In this specification, " quality % " and " weight % " and " mass parts " and " parts by weight " are the identical meanings.
The diet usable emulsification composition of the present invention is is dairy products and emulsification more than 55 weight % containing total solid
The diet usable emulsification composition of agent, wherein, which is fatty acid ester, and for the dairy products, ((water contains MFFB%
Amount)/the percentage of (total weight-milk fat content)) it is more than 73 weight %.
(dairy products)
For the dairy products used in the present invention, total solid is more than 55 weight %, more preferably more than 60 weight %；
Preferably 68 weight % hereinafter, more preferably 66 weight % hereinafter, further preferably 65 weight % are hereinafter, particularly preferably 64
Below weight %.By the way that in this range, the cost of unit total solid can be inhibited, and the dairy products easily are processed into breast
Change composition, and can assign diet product good newborn flavor.
Total solids content described herein refers to cut the value of water content from the total weight of dairy products.
The dairy products that the present invention uses are the breast or its processed goods of animal, for example, selected from cheese such as fresh cheese, breast, complete
Fat breast, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentrating cream etc.), butter, anhydrous butter oil, buttermilk, buttermilk
Powder, butter serum, skimmed milk, skim concentrated milk, skimmed milk breast, lactoprotein (casein or its salt (Na salt, K salt etc.), whey
(or its concentrate, refined substance), without the dairy products in albumen whey (パ ー ミ エ イ ト), lactose, Whey Mineral etc..
Preferably grease-contained milk composition, in terms of flavor be it is preferred, the cheese such as particularly preferred fresh cheese,
Breast, rich milk, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentrating cream etc.), butter, anhydrous butter oil, junket
Breast, buttermilk powder, butter serum, more preferable fresh cheese, concentrated milk, whole milk powder, cream (whipped cream, foam cream, concentration
Cream etc.), butter, anhydrous butter oil.In the present invention, these dairy products can be used alone can also combine it is two or more
It uses.
Total solid in the case of being used in combination of two or more etc., following MFFB%, FDB% value be will be used
As 100 weight % each water content is obtained, the total value of milk fat content calculates later in the total weight of dairy products.
In addition, in the present invention, particularly preferred dairy products are milk fat contents contained by total solid more than fat-free solid
The dairy products of shape object.For the weight ratio of butterfat component and fat-free solid content, in the case that butterfat component is set as 1,
Fat-free solid content be usually 0.35 hereinafter, preferably 0.25 hereinafter, further preferably 0.24 hereinafter, most preferably 0.23 with
Under；Usually in the case of more than 0.15, the flavor in diet product is good, is therefore preferred.
It is more than the dairy products of fat-free solid content as the milk fat content contained by total solid, can specifically enumerates new
Fresh cheese, cream, butter, anhydrous butter oil etc..
It should be noted that butterfat component described herein refers to the fat of the breast for being originated from animal contained in dairy products
Fat ingredient.
In the present invention, as milk composition, the MFFB% (percentages of (water content)/(total weight-milk fat content) are used
Than) be more than 73 weight % substance.
It is to represent FAO, WHO originally for MFFB% (Percentage moisture on a fat-ferr basis)
The value of the hardness of cheese specified in the general international standard 1978 of cheese.As long as the MFFB% of dairy products is for more than 73 weight %
Can, preferably more than 74 weight %, more preferably more than 76 weight %；Furthermore it is preferred that for 97 weight % hereinafter, more preferably 95
Weight % is hereinafter, further preferably below 92 weight %.Pass through the excellent flavor in this range, diet product.
In addition, FDB% (Percentage fat on the basis) is the value for the fat content for representing dairy products.It is right
It is optimal in FDB%, preferably more than 74 weight %, more preferably more than 80 weight %, further preferably more than 81 weight %
It is selected as more than 82 weight %；Furthermore it is preferred that for 99 weight % hereinafter, more preferably 95 weight % are hereinafter, further preferably 93
Weight % is hereinafter, most preferably below 87 weight %.It is better by the flavor in this range, diet product.
It should be noted that FDB% is by (milk fat content)/(total weight-water content) (=milk fat content/total
Solid content) percentage of value that is obtained is for cheese specified in the general international standard 1978 of FAO, WHO cheese originally
Fat content classification value.
In the diet usable emulsification composition of the present invention, the content of dairy products is usually more than 10 weight % preferably 30
More than weight %, more preferably more than 40 weight %, most preferably more than 50 weight %；Usually 90 weight % hereinafter, it is preferred that
For 80 weight % hereinafter, more preferably 70 weight % are hereinafter, most preferably below 60 weight %.By the way that in this range, manufacture is held
Easily and stability is high, can be made into emulsification composition most suitable on this.
In addition, in the diet usable emulsification composition of the present invention, the content of fat constituent is usually more than 5 weight %, excellent
It is selected as more than 10 weight %, more preferably more than 15 weight %, further preferably more than 20 weight %, most preferably 25 weights
Measure more than %；Usually 80 weight % hereinafter, preferably 70 weight % hereinafter, more preferably 60 weight % hereinafter, be most preferably
Below 50 weight %.By the way that in this range, manufacture is easily and stability is high, can be made into most suitable and newborn sapid on this
Emulsification composition.
In dairy products used in the present invention, it is described in detail below in relation to fresh cheese.
Fresh cheese in the present invention is one kind of natural cheese, is the non-curing type cheese for not obtaining curing step.
Fresh cheese has the classification of fermented type and non-fermented type, for the fresh cheese used in the present invention, from it is soft, can be with
The reasons why obtaining light flavor is set out, preferably non-fermented type.It should be noted that non-fermented type is to use to include freezing action
The fresh cheese that is manufactured of manufacturing technology, breast, buttermilk or whipped cream is not made to ferment with lactic acid bacteria, and with lactic acid
Bacterium makes its fresh cheese to ferment have identical chemistry, physics and function characteristic.
As fresh cheese, cream cheese, horse Soviet Union lira (Mozzarella) cheese, junket agriculture can be specifically enumerated
(Cottage) cheese, zieger, Maas card friend (Mascarpone) cheese, Virgin's milk junket (Fromage blanc), India do
Junket (Paneer), Lu Bin (Reuben) cheese etc., wherein, cream cheese preferably small to the flavor effect of diet product is especially excellent
Select the cream cheese of non-fermented type.
It is preferred that the total solids content of fresh cheese for 68 weight % hereinafter, further preferably 66 weight % are hereinafter, more
Preferably 65 weight % are hereinafter, most preferably below 64 weight %.In addition, its lower limit is usually more than 50 weight %, preferably
More than 55 weight %, more preferably more than 60 weight %.When the total solids content of fresh cheese is less than above-mentioned lower limit, there are lists
The trend that increases of cost of position total solid, during more than the above-mentioned upper limit, there are the distinctive flavour/aromas of cheese to increase, to diet
The flavor effect of product becomes larger, it is difficult to manufacture the trend of fresh cheese in itself.
Total solids content refers to cut the value of water content from the total weight of fresh cheese.
In addition, in the total solid of fresh cheese used in the present invention, for the content of butterfat component, fresh dry
In junket, usually more than 30 weight %, preferably more than 40 weight %, more preferably more than 50 weight %, the upper limit is usually
67 weight %.When the content of butterfat component is less than above-mentioned lower limit, there are the trend that increase of cost of unit butterfat component, surpass
When crossing the above-mentioned upper limit, exist and be difficult to manufacture fresh cheese in itself, the trend that cost increases.It is it should be noted that described herein
Butterfat component refers to the value based on the assay of processing cheese specified in the order of the provinces such as breast.
In addition, for butterfat component contained in the total solid of the fresh cheese used in the present invention and fat-free solid
The weight ratio of shape object, in the case that butterfat component is set as 1, fat-free solid content is usually 0.35 hereinafter, preferably 0.25
Hereinafter, further preferably 0.24 hereinafter, most preferably 0.23 hereinafter, the influence in this way to the flavor of diet product is small, therefore is
Preferably.In addition, its lower limit is usually 0.15, during less than the lower limit, exist be difficult to manufacture fresh cheese in itself, cost increases
Trend.It should be noted that fat-free solid content described herein refers to cut butterfat component from above-mentioned total solid
Value.
In addition, the MFFB% of the fresh cheese used in the present invention is preferably generally more than 70 weight %, more preferably 73 weights
Measure more than %, most preferably further preferably more than 74 weight %, more than 76 weight %.As long as MFFB% for above-mentioned lower limit with
On, then the influence to the flavor of diet product is small, is therefore preferred.On the other hand, the upper limit of MFFB% is usually 97 weight %,
During more than the upper limit, exist be difficult to manufacture fresh cheese in itself, the trend that increases of cost.It should be noted that as above-mentioned,
MFFB% is the percentage of value being obtained by (water content)/(total weight-milk fat content).
In addition, the FDB% of the fresh cheese used in the present invention is preferably generally more than 80 weight %, further preferably 81
More than weight %, most preferably more than 82 weight %.As long as FDB% is more than above-mentioned lower limit, then to the shadow of the flavor of diet product
Sound is small, is therefore preferred.On the other hand, the upper limit of FDB% is usually 99 weight %, during more than the upper limit, exists and is difficult to make
Make fresh cheese in itself, the trend that increases of cost.It should be noted that as above-mentioned, FDB% is by (milk fat content)/(total
Weight-water content) (=milk fat content/total solids content) percentage of value for acquiring.
As the raw material of fresh cheese, any of breast, buttermilk or cream can be used alone or in combination, more preferably
Breast or the combination using breast and buttermilk or breast and cream are single use, it is right so particularly preferably using the combination of breast and cream
The influence of diet product flavor is small, is therefore preferred.
In the diet usable emulsification composition of the present invention, the content of fresh cheese is usually more than 10 weight %, preferably
More than 30 weight %, more preferably more than 40 weight %；Usually 80 weight % are hereinafter, preferably 70 weight % are hereinafter, more excellent
It is selected as below 60 weight %.By the way that in this range, manufacture is easily and stability is high, can be made into emulsifying combination most suitable on this
Object.
(emulsifier)
Then, the emulsifier used in the present invention is illustrated.
As emulsifier, using fatty acid ester, as long as the substance available for food, then can use, not have to it
It is particularly limited to.
If carrying out example, sucrose fatty ester, polysorbate (polyoxyethylene sorbitan fat can be enumerated
Acid esters), fatty acid glyceride (monoglyceride, organic acid esters monoesters, polyglyceryl fatty acid ester), sorbitan fatty acid ester,
The fat such as methyl glycol fatty acid ester, stearyl lactylic acid salt (stearoyl lactate, stearyl lactate), enzymolysis lecithin, lecithin
Fat esters of gallic acid；Saponin etc..These can be used alone, and can also share two or more.
In fatty acid ester, preferably sucrose aliphatic ester, organic acid esters monoesters, polyglyceryl fatty acid ester, sorbose
Alcohol fatty acid ester, more preferable sucrose fatty ester, organic acid esters monoesters, polyglyceryl fatty acid ester, this is because emulsifying combination
Emulsion stability in object and the milk beverage of use the composition is good.Particularly preferably in diet usable emulsification composition, contain
Two kinds of fatty acid esters.
Further for good emulsion stability and the newborn flavor closer to cow's milk is obtained, organic acid is preferably applied in combination
Monoglyceride and other emulsifiers, as other emulsifiers, preferably sucrose aliphatic ester or polyglyceryl fatty acid ester, as
Other emulsifiers can use sucrose fatty ester and polyglyceryl fatty acid ester both sides.In addition, for the sucrose fatty ester
Or polyglyceryl fatty acid ester, preferably HLB are more than 11, more preferably more than 12, most preferably HLB is more than 13.
In addition, in mentioned emulsifier, the heat resistance that bacterium is endangered for belonging in beverage can also be used alone or shared
Bacterium has the food emulsifier of effect.As the food emulsifier for heat resistance bacterium with effect, as long as with this
The food emulsifier of effect, then can use, there is no particular limitation as to it.Preferably sucrose aliphatic ester, polyglycerol fatty acid
Ester, organic acid esters monoesters, it is sucrose fatty ester that the carbon atom number of the aliphatic acid particularly more preferably formed is 14~22, poly-
Fatty acid glyceride, organic acid esters monoesters, the carbon atom number of the aliphatic acid further preferably formed are 16~18 Sucrose Fatty Acid Ester
It is 16 that fat acid esters, polyglyceryl fatty acid ester, which most preferably in the composition of the aliphatic acid of composition more than 50 weight % are carbon atom number,
Sucrose fatty ester, polyglyceryl fatty acid ester, these are high for the validity of bacterium, are therefore preferred.
As sucrose fatty ester, the polyglyceryl fatty acid ester used, monoester content is usually more than 50 weight %, preferably
For more than 60 weight %, further preferably more than 70 weight %, in this way for the validity of bacterium height, it is therefore preferred.Make
For polyglyceryl fatty acid ester, the preferably average degree of polymerization of polyglycereol is 2~5, further preferably 2~3, most preferably 3, because
In this way for the validity of bacterium.
In the diet usable emulsification composition of the present invention, the content of emulsifier is usually more than 0.01 weight %, preferably
More than 0.05 weight %, more preferably more than 0.1 weight %；Preferably 10 weight % hereinafter, more preferably 5 weight % hereinafter,
Particularly preferably below 3 weight %.By in this range, stable emulsifying is good and reduces that distinctive taste is made to emulsifier
Into harmful effect, the viscosity of emulsification composition do not rise, and becomes easy to operate.
As above-mentioned, as emulsifier, in the case of organic acid esters monoesters and other emulsifiers is applied in combination, organic acid
The content of monoglyceride is preferably more than 0.01 weight %；Preferably more than 0.05 weight %, more preferably 0.1 weight % with
On, particularly preferably below 0.4 weight %.As other emulsifiers, sucrose fatty ester and/or polyglycerol fatty acid are used
In the case of ester, the content of other emulsifiers is preferably more than 0.01 weight %；Preferably more than 0.05 weight %, more preferably
For more than 0.1 weight %；Preferably 10 weight % hereinafter, more preferably 5 weight % hereinafter, further preferably 3 weight % with
Under.
As organic acid esters monoesters, triacetin monoesters, citric acid esters, amber acid glycerol list can be enumerated
Ester, acetyl tartaric acid monoglyceride, lactic acid monoglyceride, optimization citric acid monoglyceride, amber monoglyceride, diethyl
Acyl group tartaric acid monoglyceride, further preferred citric acid esters, amber monoglyceride, in flavor and emulsion stability
Aspect, most preferably amber monoglyceride.
(diet usable emulsification composition other)
The content of solid content in diet usable emulsification composition is usually more than 10 weight %, preferably 20 weight % with
On, more preferably more than 30 weight %；Preferably 90 weight % hereinafter, more preferably 80 weight % hereinafter, further preferably
75 weight % hereinafter, particularly preferably 50 weight % hereinafter, most preferably below 40 weight %.Solid content in emulsification composition
When content is less than above-mentioned lower limit, there are newborn flavor is thin out, trend that the cost of unit milk solid increases, more than the above-mentioned upper limit
When, water constituent is very few, and stability declines, and as a result exists and is difficult to the trend manufactured.
In the diet usable emulsification composition of the present invention, for emulsifier relative to content ratio (the weight base of dairy products
It is accurate), when dairy products are set as 1, preferred emulsifier is 1 hereinafter, more preferably 0.5 hereinafter, further preferably 0.3 hereinafter, special
It You Xuanwei less than 0.1.
Water is usually contained in diet usable emulsification composition.In diet usable emulsification composition, the content of water is typically more than 5
Weight %, preferably more than 10 weight %, more preferably more than 20 weight %, very particularly preferably more than 25 weight %, most preferably greater than 50
Weight %, further more than 60 weight %；Preferably smaller than 90 weight %, more preferably less than 80 weight %, particularly preferably less than 70
Weight %.
It should be noted that vegetal fat constituent can be added in the diet usable emulsification composition.As plant
Property fat constituent, as long as plant-derived grease, then it is not limited, can usually enumerated, soya-bean milk, cocoa butter, coconut palm
The vegetative greases such as seed oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, sunflower oil, rice bran oil, rapeseed oil,
These vegetative greases are through grease refined or that the processing such as hydrogen, transesterification is added to obtain etc..Particularly, carbon atom number is less than 14
The ratio that aliphatic acid is occupied in the total fatty acids combined with triglycerides molecule contained in vegetal fat constituent
Preferably more than 20 weight %, more preferably more than 25 weight %, most preferably more than 30 weight %；Preferably 95 weight % with
Under, more preferably 90 weight % hereinafter, most preferably 85 weight % hereinafter, because of such excellent flavor.
Vegetal fat constituent can pass through the one of the content for replacing the dairy products in the diet usable emulsification composition
Part is mixed.Therefore, the total amount of these ingredients in diet usable emulsification composition and dairy products is usually 10 weights
Measure more than %, further preferably preferably more than 30 weight %, more than 40 weight %；Usually 80 weight % hereinafter, it is preferred that
For 70 weight % hereinafter, being below 60 weight %.By the way that in this range, manufacture is easily and stability is high, can be made on this
Most suitable emulsification composition.In addition, total solid in the case of vegetal fat constituent is used etc., MFFB%,
The total weight of dairy products and vegetal fat constituent is set as 100 weight %, each water content, butter oil is obtained by FDB%
It is calculated after the total value of content.
In addition, animality and/or vegetal protein can be added in the diet usable emulsification composition.As animal
Property and/or vegetal protein, as long as the animality that can be used for food and/or vegetal protein, then can use,
There is no particular limitation as to it.If carrying out example, protein from egg etc. can be enumerated, it, can be with as vegetable protein
Enumerate the protein from beans such as soybean, peas.
Content in the diet usable emulsification composition of these animalities and/or vegetal protein is usually 0.1 weight
Measure more than %, most preferably preferably more than 0.2 weight %, further preferably more than 0.3 weight %, more than 0.4 weight %；
Usually 10 weight % hereinafter, preferably 6.0 weight % hereinafter, further preferably 3.0 weight % are hereinafter, most preferably 1.5
Below weight %.
Other additives etc. can be contained in diet usable emulsification composition, as other additives, can be enumerated
For example, antioxidant, carragheen, xanthans, cellulose, gellan gum, pectin, sodium alginate, gelatin, soybean polysaccharides, Chinese cassia tree
The thickening stabilizing agents such as glue, guar gum, locust bean gum, starch, producing starch, dextrin, amylopectin, tamarind gum, sodium bicarbonate,
The pH adjusting agents such as phosphate, fragrance etc..As fragrance described herein, in addition to the ingredient chemically synthesized, also include breast into
The substance that the modified obtained substance such as lease making enzymatic treatment is refining to obtain with it through distillation etc..
Particularly, in order to maintain good flavor, water soluble antioxidant and/or oil-soluble inhibitor are preferably added,
Particularly further preferably add water soluble antioxidant and oil-soluble inhibitor both sides.
As water soluble antioxidant, as long as the antioxidant available for food, then can use, and it is not special to it
It limits, the plants such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, red bayberry extract can be enumerated
Object extract；L-AA and its salt；Arabo-ascorbic acid and its salt etc..In terms of the effect for keeping excellent flavor is high, more
It is preferred that the plant extracts such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, most preferably fan change
Fragrant extract.The additive amount (content in emulsification composition) of water soluble antioxidant is usually more than 0.001 weight %, preferably
For more than 0.01 weight %；Usually 2.0 weight % are hereinafter, preferably below 1.0 weight %.
As oil-soluble inhibitor, as long as the antioxidant available for food, then can use, and it is not special to it
It limits, the plants such as Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape seed extract, red bayberry extract can be enumerated
Object extract；Tocopherol；Tocotrienols；Ascorbyl palmitate；Dibutyl hydroxy toluene, butylated hydroxyanisole (BHA) etc..
In terms of the effect for keeping excellent flavor is high, more preferable Rosmarinus officinalis extract, tea extraction, raw coffee bean extract, grape
The plant extracts such as seed extract, red bayberry extract；Tocopherol；Tocotrienols；Ascorbyl palmitate, most preferably fan change
Fragrant extract, tocopherol.The additive amount (content in emulsification composition) of oil-soluble inhibitor is usually 0.0005 weight %
More than, preferably more than 0.005 weight %；Usually 1.0 weight % are hereinafter, preferably below 0.5 weight %.
In addition, in order not to occur through when dehydration, layer separation etc., can be easy to operate, and stable system can be carried out
It makes, the viscosity of diet usable emulsification composition of the invention is usually 400mPas hereinafter, preferably 300mPas is hereinafter, more
Preferably 250mPas hereinafter, further preferably 200mPas hereinafter, particularly preferably 150mPas hereinafter, most preferably
For below 100mPas；Usually more than 5mPas, preferably more than 10mPas, more preferably more than 20mPas, most
Preferably more than 40mPas.
(manufacturing method of diet usable emulsification composition)
The diet usable emulsification composition of the present invention contains above-mentioned specific material, and manufacturing method does not limit,
The use of MFFB% is 73 weights as the dairy products it is preferred that mixing the fatty acid ester and water the making agent dispersing liquid containing emulsification
The dairy products of more than % are measured, the agent dispersing liquid containing emulsification and the dairy products are mixed, is further preferably emulsified and is made
It makes.
It should be noted that the diet usable emulsification composition of the present invention can be the state of emulsion, or warp
State before emulsification.
Specifically, the fatty acid ester and water are mixed, manufacture agent dispersing liquid containing emulsification.At this point, fatty acid ester
Concentration preferably more than 0.01 weight %, more preferable more than 0.1 weight %；It is preferred that 40 weight % are hereinafter, more preferable 30 weight %
Hereinafter, most preferably below 20 weight %.By adding dairy products in the dispersion liquid, carried out using homogenizing mixers or homogenizer
Stirring brings it about emulsification, obtains the diet usable emulsification composition of the present invention.The agent dispersing liquid containing emulsification, the dairy products used
Temperature is usually 40~80 DEG C of degree.
In addition, the mixed method of the fatty acid ester or water is not particularly limited, can lead to together with other powder
The powder dispersion devices such as powder blenders (pow-blender) are crossed, after being dispersed in water, are heated to manufacture dispersion liquid,
It can be dispersed in water only specific aliphatic ester, form it into the vesicle of number 10~number 100nm sizes.In addition it is also possible to
The aliphatic ester is scattered in water contained in dairy products.
Method to addition dairy products in the agent dispersing liquid containing emulsification is also not particularly limited, in order to improve the effect of emulsification process
Rate, can also be by its adding speed optimization.In addition it is also possible to dairy products, addition agent dispersing liquid containing emulsification.
During the emulsification, after carrying out prepared emulsification with homogenizing mixers or powder blenders etc. first, carried out using homogenizer
The emulsification etc. can pass through multiple stirring, emulsification process.For the emulsification process based on homogenizer, can be it is primary, it is more excellent
Choosing is more than twice, to have good stability in the diet usable emulsification composition that makes and using the diet product of the composition
Aspect, this is preferred.Based on the emulsification process of homogenizer before and after sterilization process, in order to easily manage manufacture work
Sequence carries out preferably before sterilization process.In addition, emulsification process usually carries out under the conditions of 40~80 DEG C of heating, use
Change the emulsification process of device in usually more than 5MPa, preferably more than 10MPa；Usually 200MPa is hereinafter, preferably 100MPa
It is carried out under following condition of high voltage.
It should be noted that obtained diet usable emulsification composition can be sterilized with low temperature holding, high temperature keeps sterilization,
Usually used method for disinfection implements sterilization processing in the food of sterilization, ultrahigh-temperature instant sterilization etc between high temperature, short time.It is right
It being not particularly limited in the method for disinfection, in terms of flavor deterioration is few caused by due to heat, preferably ultrahigh-temperature instant is sterilized, into
One step, as the method for ultrahigh-temperature instant sterilization, preferably plate indirect bactericidal assay, tubular type indirect sterilization method, pouring-in, immersion type
Direct bactericidal assay, joule formula bactericidal assay.
(diet product)
The diet usable emulsification composition of the present invention can be used for the wheat flours processed goods such as bread, face；Edible fat spread, flour
Paste fats and oils processings product such as (flour paste)；Curry, soup, spaghetti sauce, stew, sugaring sauce, white sauce, catsup etc. it is various
Miso Soup class；The cooking foods such as the food materials of Chinese food, the food materials of portioned rice bowl；Compound seasoner, modified milk, Yoghourt class, lactic acid
The breast processed goods such as bacteria beverage, cheese, ice milk oils, formula milk, milk oils, milk beverage；Caramel, candy, chewing gum, chalk
Power, cookies, cake, pies, dessert, crispbread, Japanese dessert, rice dessert, beans dessert, jelly, pudding etc.
Dessert snacks；The livestock products such as hamburger, burger, seasoning meat products can；Frozen food；Chilled food；In packed or shop
The finished products cook meal such as sale pickles, can be used in addition the instant noodles, bowl face, instant soup stew the fast foods such as class food
Product；Nourishing reinforced food；Liquid food；The diet products such as high calorie foods are particularly preferably used as milk beverage and use.
Diet usable emulsification composition for containing the present invention or above-mentioned drink added with diet usable emulsification composition
Food in addition to the diet usable emulsification composition of the present invention, can also contain carbohydrates, sweetener, the sodium bicarbonates such as granulated sugar etc.
PH regulators, emulsifier, thickening stabilizing agent, animality and/or vegetal protein, animality and/or vegetal grease,
The additives such as antioxidant, fragrance, enzyme.
Containing diet usable emulsification composition of the invention of the invention or added with the upper of diet usable emulsification composition
It is that diet usable emulsification composition is mixed with the basic material of diet product and manufactured to state diet product.Diet usable emulsification composition
When being mixed with basic material, the additive can be mixed in basic material in advance.In addition, these additives can emulsify
Composition and basic material are added mixing when mixing.
(milk beverage)
Hereinafter, being illustrated to the milk beverage of the present invention, milk beverage of the invention is the diet usable breast containing the present invention
Change composition or the milk beverage added with diet usable emulsification composition, containing the dairy products that MFFB% is more than 73 weight % and
Fatty acid ester.
When manufacturing the milk beverage of the present invention, can by the dairy products and water, coffee extract solution, black tea extracting solution, breast into
Point, it is carbohydrates, sweetener, pH regulators, emulsifier, thickening stabilizing agent, animality and/or the vegetal protein such as granulated sugar, dynamic
Such as its breast is made in the basal liquid mixing of the beverages such as physical property and/or vegetal grease, antioxidant, preferably dairy products
Above-mentioned diet usable emulsification composition after change is mixed, the emulsion stability in the preservation for manufacturing simplicity, milk beverage
In terms of excellent flavor, this is preferred.
The milk beverage of the present invention is the substance manufactured using dairy products as described above, from the dairy products in milk beverage
Solid content be usually more than 0.01 weight % preferably more than 0.05 weight %, more preferably more than 0.1 weight %；
Usually 15.0 weight % hereinafter, preferably 13.0% weight hereinafter, more preferably 10.0 weight % are hereinafter, most preferably 9.0
Below weight %.Controlled by the solid content that will be originated from the dairy products in milk beverage in this range, can be stablized and
The milk beverage of excellent flavor, is therefore preferred.
For the milk beverage of the present invention, preferably by by water, coffee extract solution, black tea extracting solution, milk composition, vegetal
The Beverage bases such as grease and/or its emulsification composition liquid and the diet usable emulsification composition of the present invention mix to be made
It makes.
It herein, can be in advance in beverage when the diet usable emulsification composition of the present invention and Beverage base liquid being mixed
Basal liquid in addition pH regulators, sweetener, emulsifier, thickening stabilizing agent, animality and/or the vegetalitas such as sodium bicarbonate
The additives such as protein, antioxidant, fragrance, enzyme.In addition, these additives can be by the base of emulsification composition and beverage
Plinth liquid is added mixing when mixing.
In addition, during manufacture milk beverage, in addition to the basal liquid of emulsification composition and beverage, water, granulated sugar etc. can be added
Carbohydrate etc..
Herein, as emulsifier, as long as the emulsifier to can be used for food, then can use, there is no particular limitation as to it.
If carrying out example, sucrose fatty ester, polysorbate (polyoxyethylene sorbitan fatty acid esters), sweet can be enumerated
Oil and fat acid esters (monoglyceride, organic acid esters monoesters, polyglyceryl fatty acid ester), sorbitan fatty acid ester, propylene glycol fat
The fatty acid esters such as fat acid esters；Sodium stearoyl lactylate, calcium stearoyl lactate, enzymolysis lecithin, lecithin, saponin etc..
In these, preferably sucrose aliphatic ester, organic acid esters monoesters, polyglyceryl fatty acid ester, sorbitan fatty acid ester are more excellent
Sucrose fatty ester, organic acid esters monoesters, polyglyceryl fatty acid ester are selected, because the emulsion stability of such milk beverage is good.
In addition, in mentioned emulsifier, individually or the heat resistance bacterium tool that bacterium is endangered for belonging in beverage can also be shared
Effective food emulsifier.As the food emulsifier for heat resistance bacterium with effect, as long as it has that effect
Food emulsifier, then can use, there is no particular limitation as to it, and preferably sucrose aliphatic ester, has polyglyceryl fatty acid ester
Machine monoglyceride, sucrose fatty ester, the polyglycereol that the carbon atom number of the aliphatic acid particularly more preferably formed is 14~22
Aliphatic ester, organic acid esters monoesters, the carbon atom number of the aliphatic acid further preferably formed are 16~18 sucrose-fatty
Ester, polyglyceryl fatty acid ester, these are high for the validity of bacterium, are therefore preferred.As the sucrose fatty ester used, gather
Fatty acid glyceride, monoester content be more than 50 weight %, preferably more than 60 weight %, further preferably 70 weight % with
On, in this way for the validity of bacterium height, it is therefore preferred.Average polymerization as polyglyceryl fatty acid ester, preferably polyglycereol
It is 2~5 to spend, further most preferably 2~3, because in this way for the validity of bacterium height.Content in the milk beverage of the emulsifier
Usually more than 0.0005 weight %, preferably more than 0.001 weight %；Usually 1 weight % is hereinafter, preferably 0.5 weight
Measure below %.
It should be noted that herein, the content of the emulsifier in so-called milk beverage refers to the total content of emulsifier, also includes
Contained emulsifier in above-mentioned diet usable emulsification composition.
As long as the in addition, animality and/or vegetal egg of animality and/or vegetal protein available for food
White matter can then use, and there is no particular limitation as to it.If carrying out example, casein can be enumerated as animal protein
And its sodium salt, sylvite, calcium salt, whey and its concentrate or refined substance, lactoprotein concentrate or refined substance etc. are originated from the egg of breast
White matter, protein from egg etc., the protein from beans such as soybean, peas can be enumerated as vegetable protein.
Among those, in terms of good newborn flavor, the emulsion stability of milk beverage and when inhibiting heating generation it is heavy
The aspect in shallow lake preferably originates from the protein of breast, further preferred casein and its sodium salt, sylvite, calcium salt, more preferable casein
The sylvite of sodium salt, sylvite, most preferably casein.The content of animality and/or vegetal protein in milk beverage is usually
More than 0.005 weight %, preferably more than 0.01 weight %, more preferably more than 0.02 weight %；Usually 2.0 weight % with
Under, preferably 1.0 weight % are hereinafter, more preferably below 0.5 weight %.
It should be noted that containing animality and/or vegetal protein in above-mentioned diet usable emulsification composition
In the case of, the content of the animality of so-called milk beverage and/or vegetal protein refers to animality and/or vegetal albumen
The total content of matter, including emulsification composition.
Milk solid content in the milk beverage of the present invention is not particularly limited, needs the feelings of denseer newborn flavor
Under condition, usually more than 5.0 weight %, it is more than preferably 5.5% weight, more preferably more than 6.0 weight %, most preferably
More than 6.5 weight %；Usually 15.0 weight % hereinafter, preferably 13.0% weight hereinafter, more preferably 10.0 weight % with
Under, most preferably below 9.0 weight %.By by the milk solid content control in milk beverage in this range, product it is stable and
Dense newborn flavor can be obtained, is therefore preferred.
The pH of milk beverage can be adjusted by adding the above-mentioned additive such as sodium bicarbonate.These additives can be with
In advance added to the basal liquid of beverage, water, coffee extract solution, black tea extracting solution, milk composition, vegetal grease and/or its
Emulsification composition etc. is added after can also finally determining the composition of milk beverage.
For the milk beverage of the present invention, the basal liquid for adding such as beverage, above-mentioned diet usable emulsification group can be passed through
After conjunction object and above-mentioned additive, water etc. are mixed, homogenize process is carried out using homogenizer etc. to manufacture, for manufacture efficiency
Raising, equipment investment reduction, homogenize process can not also be carried out to manufacture.
In the case of carrying out homogenize process, usually carried out under the conditions of 40~80 DEG C of heating, used homogenizer
Emulsification process is usually in more than 5MPa, preferably more than 10MPa, and usually 200MPa is hereinafter, the preferably height of below 100MPa
Press strip part carries out.
After the homogenize process, sterilization processing is carried out preferably by method for disinfection such as cooking disinfection, ultrahigh-temperature instant sterilizations.
It should be noted that carry out the high temperature such as room temperature circulation or heater (hot vender) circulation, peddle in the case of, as by
The countermeasures such as the corruption caused by bacterium, required sterilization intensity F0Value is usually more than 5, preferably more than 10.
As the milk beverage of such present invention, coffee beverage, black tea drinks, cocoa, fruit can be enumerated containing breast
The low acidic beverages such as beverage, acidic milk drink etc..
[embodiment]
The present invention is further illustrated by embodiment, without departing from its main idea, the present invention is not limited to following
Embodiment record.
＜ embodiment 1-1 ＞
To be dispersed in advance 1.2 weight % of casein-sodium, sucrose fatty ester (SE1, aliphatic acid the and of carbon atom number=16
18th, weight %, Ryoto (registered trademark) the sucrose ester S-1670 of monoester content=77, the manufacture of food company of Mitsubishi Chemical, HLB16)
1.3 weight %, polyglyceryl fatty acid ester (PO1, Ryoto (registered trademark) polyglycerol ester S-10D, food company of Mitsubishi Chemical system
Make) the 300g water phases of 0.3 weight % and amber monoglyceride (MG, carbon atom number=16 of aliphatic acid and 18) 0.2 weight %
After being heated to 65 DEG C, put into using breast and whipped cream as the cream cheese A (total solids contents of the non-fermented type of raw material：61 weights
Measure %, butterfat component content：51 weight %, MFFB%：80 weight %, FDB%：84 weight %) 60 weight %, use homogenizing
Mixer carries out preparation emulsification in 5 minutes under 8000rpm rotation numbers.Water is further added in, total amount is adjusted to 100 weight %,
It after carrying out twice homogenization under 65 DEG C, 20MPa with high-pressure homogenizer, fills into container, at 90 DEG C kill within 15 minutes
Bacterium is handled, and obtains diet usable emulsification composition.
＜ embodiments 1-2~1-19, comparative example 1-1~1-5 ＞
The composition described in table 1 is set to, in addition to this, is carried out similarly with embodiment 1-1, obtains diet usable emulsification
Composition.Cream cheese is the cream cheese of non-fermented type, other each materials are as follows.
(fatty acid ester)
SE1：Sucrose fatty ester (Ryoto (registered trademark) sucrose esters S-1670, food company of Mitsubishi Chemical manufacture,
The weight % of HLB16, carbon atom number=16 of aliphatic acid and 18, monoester content=77)
SE2：Sucrose fatty ester (Ryoto (registered trademark) sucrose esters P-1670, food company of Mitsubishi Chemical manufacture,
The weight % of HLB16, carbon atom number=16 of aliphatic acid and 18, monoester content=79)
SE3：Sucrose fatty ester (Ryoto (registered trademark) sucrose esters S-1170, food company of Mitsubishi Chemical manufacture,
The weight % of HLB11, carbon atom number=16 of aliphatic acid and 18, monoester content=55)
SE4：Sucrose fatty ester (Ryoto (registered trademark) sucrose esters S-570, food company of Mitsubishi Chemical manufacture,
The weight % of HLB5, carbon atom number=16 of aliphatic acid and 18, monoester content=30)
(cream cheese)
Cream cheese A：Total solids content：61 weight %, butterfat component content：51 weight %, MFFB%：80 weights
Measure %, FDB%：84 weight %
Cream cheese B：Total solids content：65.5 weight %, butterfat component content：53 weight %, MFFB%：73 weights
Measure %, FDB%：81 weight %
Cream cheese C：Total solids content：69 weight %, butterfat component content：54 weight %, MFFB%：67 weights
Measure %, FDB%：78 weight %
Cream cheese D：Total solids content：66 weight %, butterfat component content：52 weight %, MFFB%：71 weights
Measure %, FDB%：79 weight %
(blending edible oil and fat)
Concoct edible oil and fat A：Total solid：84.5%th, butterfat component：57%th, vegetable fat：26% (carbon atom number
For less than 14 aliphatic acid with triglycerides molecule contained in vegetal fat constituent with reference to total fatty acids shared by
Some ratios：78%)
Concoct edible oil and fat B：Total solid：100%th, butterfat component：68%th, vegetable fat：32% (carbon atom number is
Less than 14 aliphatic acid is occupied in the total fatty acids combined with triglycerides molecule contained in vegetal fat constituent
Ratio：78%)
(estimation of stability of emulsification composition)
For the layer separation state and mobility after obtained diet usable emulsification composition is preserved 4 weeks at 5 DEG C, press
Following benchmark is evaluated.Result is listed in table 2.
1. the state of layer separation
When the height of the liquid level of emulsification composition in from container bottom to container is set as 1, by the transparent dehydration of lower part
When the ratio of the height of layer is represented with 100 points of ratios,
○：Layer separation is less than 5%.
△：Layer separation is more than 5%, less than 10%.
×：Layer separation is more than 10%.
2. mobility
The mobility of emulsification composition during by container upside down,
○：Viscosity is low or slightly toughness, quick to flow.
△：Sticky high, mobility is slightly poor.
×：It is fully cured, does not flow.
Table 2
＜ embodiment 2-1 ＞
In 60 weight % of coffee extract solution (Brix2.9), 0.10 weight of sodium bicarbonate for using hot water dissolving in advance is added in
% is measured, it is appropriate to add in 1.20 weight of diet usable emulsification composition obtained in 5.0 weight % of granulated sugar, embodiment 1-1 after adjusting pH
Amount %, sucrose fatty ester (Ryoto (registered trademark) sucrose esters P-1670, the manufacture of food company of Mitsubishi Chemical) be (aliphatic acid
Carbon atom number=16, the weight % of monoester content=79) 0.03 weight % and water, make its mixed dissolution, further adding in water will be total
Amount is adjusted to 100 weight %.
The liquid is warming up to 65 DEG C, after being homogenized under the pressure of 20MPa using high-pressure homogenizer, is filled to tank
In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned containing newborn coffee (milk coffee)).It kills
The pH of beverage after bacterium is 5.7~5.8.
The obtained canned coffee containing breast is preserved 1, preserved 4 weeks at 60 DEG C and preserved at 35 DEG C at 5 DEG C respectively
After 8 weeks, can opening is carried out, smell different to emulsion stability, flavour/aroma (preferably newborn flavor), peculiar smell (results from dairy products, breast
Unpleasant taste, the stink of agent etc.), it is evaluated by following evaluation criteria.Evaluation result is listed in table 3.
＜ embodiments 2-2~2-19, comparative example 2-1~2-5 ＞
Using the diet usable emulsification composition obtained in embodiment 1-2~1-19, comparative example 1-1~1-5, except this with
Outside, it is carried out similarly with embodiment 2-1, obtains milk beverage.Evaluation result is listed in table 3.
1. the evaluation of emulsion stability
After the canned can opening of the coffee containing breast after preservation, the state of tank level is visually observed；By solution injection modeling in tank
In material cup, after being sufficiently stirred, the state of liquid level is visually observed, is evaluated by following benchmark.
◎：There is no grease that (oil off), butterfat separation is precipitated.
○：Slightly confirm grease precipitation, butterfat separation.
△：Clearly confirm grease precipitation, butterfat separation.
×：A large amount of greases precipitations, butterfat separation are confirmed, emulsification is destroyed.
2. flavour/aroma (preferred breast flavor)
3 persons of trying out drink the canned coffee containing breast after preserving at room temperature, judge flavour/aroma by following benchmark.
◎：There is no peculiar smell is different to smell, be the newborn flavour/aroma of fragrance.
○：As newborn flavor, balance is slightly poor or not quite satisfactory, but without indisposed sense.
△：As newborn flavor, indisposed sense is apparent or flavor is not small, quite satisfactory.
×：As newborn flavor, indisposed sense is strong or does not feel newborn flavor.
It is smelt (taste smell as emulsifier vegetable fat and its taste of deterioration) 3. peculiar smell is different
3 persons of trying out drink the canned coffee containing breast after preserving at room temperature, and judging that peculiar smell is different by following benchmark smells.
◎：Taste smell does not have indisposed sense.
○：Slightly feel taste smell, the deterioration smell of emulsifier vegetable fat sample, but without indisposed sense.
△：It is clearly felt that taste smell, the deterioration smell of emulsifier vegetable fat sample.
×：The strong taste smell for feeling emulsifier vegetable fat sample, deterioration smell, there is indisposed sense.
4. overall merit score
As the index of emulsion stability, for the estimation of stability knot of the diet usable emulsification composition shown in table 2
The evaluation result of the emulsion stability of milk beverage shown in fruit and table 3, using ◎ as 5 points, using zero as 4 points, using △ as 2
Divide, incite somebody to action × be used as 0 point, conversion component number, as emulsion stability score.
In addition, as sapid index, the different evaluation knot smelt of flavor and peculiar smell for the milk beverage shown in table 3
Fruit, using ◎ as 5 points, using zero as 4 points, using △ as 2 points, will × as 0 point, conversion component number, as flavor score.
Using the total of emulsion stability score and flavor score as overall merit score.
As shown in Table 3, by using the diet usable emulsification composition of the present invention, can obtain emulsion stability it is good and
With excellent flavor, even if preserving for a long time, the excellent milk beverage of the duration of the effect.
＜ embodiment 2-20 ＞
In the 550g coffee extract solutions for having carried out the degraded processing of polysaccharide with mannosan catabolic enzyme in advance
(Brix2.9) the sodium bicarbonate 1.4g for using hot water dissolving in advance is added in, it is appropriate to add granulated sugar 50.0g, embodiment after adjusting pH
Diet usable emulsification composition 85g, skimmed milk breast (manufacture of Hokkaido dairy industry company) 45g, the potassium caseinate 3.0g obtained in 1-1
And water, make its mixed dissolution, further adding in water makes total amount be 1000g (milk solid amounts：7.3 weight %).
The liquid is warming up to 65 DEG C, after being homogenized under the pressure of 20MPa using high-pressure homogenizer, is filled to tank
In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned containing newborn coffee).Beverage after sterilization
PH is 6.4.
What is obtained is canned containing also keeping good emulsion stability after newborn coffee sterilization, without agglutinator, sediment etc., this
Outside, it is smelt that the peculiar smell such as caseous stink are not different, there is dense and good newborn flavor.
＜ embodiment 2-21 ＞
Instead of homogenizing under the pressure of the 20MPa based on high-pressure homogenizer, after being warming up to 65 DEG C, mixed with paddle
Device is stirred mixing, in addition to this, is carried out similarly with embodiment 2-17, prepares milk beverage (canned containing newborn coffee).Sterilization
The pH of beverage afterwards is 5.8.
The obtained canned coffee containing breast at 5 DEG C is preserved 1 respectively, preserves 4 weeks at 60 DEG C and is preserved 8 weeks at 35 DEG C
Afterwards, can opening is carried out, emulsion stability and different smell of flavour/aroma, peculiar smell are evaluated, is had identical with embodiment 2-17
Good emulsion stability, flavour/aroma.
＜ embodiment 2-22 ＞
In 430g coffee extract solutions (Brix2.9), the sodium bicarbonate 1.0g for using hot water dissolving in advance is added in, adjusts pH
Afterwards, the newborn (Hokkaido of the diet usable emulsification composition 12.0g obtained in granulated sugar 50.0g, embodiment 1-1, skimmed milk is added in right amount
Dairy industry company manufactures) 8.2g and water, make its mixed dissolution, further add in water, total amount is made to become 1000g.
The liquid is warming up to 65 DEG C, after being homogenized under the pressure of 20MPa using high-pressure homogenizer, is filled to tank
In container, the cooking disinfection of 30 minutes is carried out at 121 DEG C, prepares milk beverage (canned containing newborn coffee).Beverage after sterilization
PH is 6.3.
The obtained canned coffee containing breast at 5 DEG C is preserved 1 respectively, preserves 4 weeks at 60 DEG C and is preserved 8 weeks at 35 DEG C
Afterwards, can opening is carried out, emulsion stability and different smell of flavor/smell, peculiar smell are evaluated, is had identical with embodiment 2-1
Good emulsion stability, flavor/smell.
＜ embodiment 2-23 ＞
Instead of embodiment 1-1, using the diet usable emulsification composition obtained in embodiment 1-18, in addition to this, carry out
The operation identical with embodiment 2-22 prepares milk beverage (canned containing newborn coffee).The pH of beverage after sterilization is 6.3.
The obtained canned coffee containing breast at 5 DEG C is preserved 1 respectively, preserves 4 weeks at 60 DEG C and is preserved 8 weeks at 35 DEG C
Afterwards, can opening is carried out, emulsion stability and different smell of flavor, peculiar smell are evaluated, is had identical with embodiment 2-18 good
Emulsion stability, flavor.
1 ＞ of ＜ test examples
By embodiment 2-22 and embodiment 2-23 can opening in an aseptic environment, after dispensing in 2ml to TDT pipes respectively, at it
In inoculation belong to the Moorella thermoacetica10 of heat resistance brood cell bacterium4After cfu/ml, pipe is subjected to molten envelope.For
TDT is managed, and 5 are respectively prepared in each trial zone, using aseptic inoculation area as blank, respectively prepares 2 in each trial zone.By they
It is preserved 6 weeks using 55 DEG C of thermostats, checks for corruption.Declined by the pH containing newborn coffee liquid after preservation and visually come really
Recognize and whether there is corruption.As a result, for embodiment 2-22,5 whole corruption in 5, in contrast, for embodiment 2-23,5
All inhibit corruption.
The present invention is explained in detail with reference to specific embodiment, but it will be understood by those skilled in the art that
Knowing to make various changes and change without departing from the spirit and scope of the present invention.The application was with March 21 in 2013
Based on the Japanese patent application (Japanese Patent Application 2013-058393) that day submits, its content is introduced into this theory in reference form
Bright book.
Claims (9)
1. a kind of diet usable emulsification composition, to be dairy products and emulsifier more than 55 weight % containing total solid
Diet usable emulsification composition, wherein, the emulsifier is fatty acid ester, the MFFB% of the dairy products for 73 weight % with
On, FDB% is more than 80 weight %, and the MFFB% refers to the percentage of (water content)/(total weight-milk fat content), institute
State the percentage that FDB% refers to (milk fat content)/(total weight-water content).
2. diet usable emulsification composition as described in claim 1, wherein, for the dairy products, total solids content
For below 68 weight %.
3. diet usable emulsification composition as described in claim 1 contains the two or more fatty acid esters.
4. diet usable emulsification composition as described in claim 1 is milk beverage composition.
5. a kind of diet product contains Claims 1 to 4 any one of them diet usable emulsification composition.
6. a kind of milk beverage contains Claims 1 to 4 any one of them diet usable emulsification composition.
7. milk beverage as claimed in claim 6, wherein, milk solid is more than 5.0 weight %.
8. a kind of manufacturing method of milk beverage, wherein, by Claims 1 to 4 any one of them diet usable emulsification composition
It mixes and manufactures with the basal liquid of beverage.
9. a kind of manufacturing method of diet usable emulsification composition is the diet usable emulsification group containing dairy products and emulsifier
Close object manufacturing method, wherein, using fatty acid ester as the emulsifier, using MFFB% for more than 73 weight %,
FDB% be more than 80 weight % dairy products as the dairy products, the emulsifier and water are made by mixing containing emulsifier
The dispersion liquid containing emulsifier and the dairy products are mixed and are allowed to emulsify by dispersion liquid, and the MFFB% refers to (water
Content)/the percentage of (total weight-milk fat content), the FDB% refers to (milk fat content)/(total weight-water content)
Percentage.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013058393 | 2013-03-21 | ||
| JP2013-058393 | 2013-03-21 | ||
| CN201480016572.7A CN105050431B (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201480016572.7A Division CN105050431B (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage |
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| Publication Number | Publication Date |
|---|---|
| CN108175021A true CN108175021A (en) | 2018-06-19 |
Family
ID=51580302
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810132624.7A Pending CN108175020A (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage |
| CN201810132725.4A Pending CN108175021A (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage |
| CN201480016572.7A Active CN105050431B (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810132624.7A Pending CN108175020A (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage |
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| CN201480016572.7A Active CN105050431B (en) | 2013-03-21 | 2014-03-20 | Diet usable emulsification composition, the manufacture method of diet usable emulsification composition, diet product and milk beverage |
Country Status (3)
| Country | Link |
|---|---|
| JP (3) | JP6438388B2 (en) |
| CN (3) | CN108175020A (en) |
| WO (1) | WO2014148633A1 (en) |
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| CN108175020A (en) * | 2013-03-21 | 2018-06-19 | 三菱化学食品株式会社 | Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage |
| JP6961339B2 (en) * | 2015-12-18 | 2021-11-05 | アサヒ飲料株式会社 | Beverage containing microbial cells |
| JP6941921B2 (en) * | 2016-03-17 | 2021-09-29 | 株式会社明治 | Cheese manufacturing method using internal heating |
| CN107439686A (en) * | 2016-05-31 | 2017-12-08 | 内蒙古伊利实业集团股份有限公司 | A kind of full-cream chocolate milk and preparation method thereof |
| JP6812395B2 (en) * | 2018-10-31 | 2021-01-13 | 三栄源エフ・エフ・アイ株式会社 | An emulsified composition having a milk flavor, a method for producing the same, and a method for improving the flavor of the emulsified composition having a milk flavor. |
| JP6998494B2 (en) * | 2019-03-27 | 2022-02-04 | 株式会社カネカ | Milk beverage with coffee and its manufacturing method |
| JP2021052749A (en) * | 2019-09-27 | 2021-04-08 | 理研ビタミン株式会社 | Milk ingredient-containing beverage |
| EP4140312A4 (en) | 2020-04-23 | 2023-10-18 | Mitsubishi Chemical Corporation | Fermented milk and method for producing same |
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| JP2004267013A (en) * | 2003-03-05 | 2004-09-30 | Taiyo Kagaku Co Ltd | Composition for beverage |
| CN1988806A (en) * | 2004-05-03 | 2007-06-27 | 利品乐食品公司 | Cheese and methods for making firm cheese |
| CN101296623A (en) * | 2005-09-28 | 2008-10-29 | 三荣源有限公司 | Emulsion composition and method of preparing the same |
| JP2011045364A (en) * | 2009-07-31 | 2011-03-10 | Mitsubishi-Kagaku Foods Corp | Emulsified composition for food and drink |
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|---|---|---|---|---|
| JP3384824B2 (en) * | 1993-02-22 | 2003-03-10 | 森永製菓株式会社 | Coffee beverage and method for producing the same |
| JP3028321B2 (en) * | 1995-04-14 | 2000-04-04 | 江崎グリコ株式会社 | Manufacturing method of high fat soft candy mix |
| WO2007026466A1 (en) * | 2005-08-29 | 2007-03-08 | Fuji Oil Company, Limited | Water-in-oil type emulsion composition to be rolled in |
| JP2008212107A (en) * | 2007-03-07 | 2008-09-18 | Sanei Gen Ffi Inc | Oil-in-water emulsified product containing butter and butter-containing beverage |
| JP5710893B2 (en) * | 2010-05-13 | 2015-04-30 | 太陽化学株式会社 | Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same |
| CN108175020A (en) * | 2013-03-21 | 2018-06-19 | 三菱化学食品株式会社 | Diet usable emulsification composition, the manufacturing method of diet usable emulsification composition, diet product and milk beverage |
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2014
- 2014-03-20 CN CN201810132624.7A patent/CN108175020A/en active Pending
- 2014-03-20 WO PCT/JP2014/057898 patent/WO2014148633A1/en active Application Filing
- 2014-03-20 CN CN201810132725.4A patent/CN108175021A/en active Pending
- 2014-03-20 CN CN201480016572.7A patent/CN105050431B/en active Active
- 2014-03-20 JP JP2015506865A patent/JP6438388B2/en active Active
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004267013A (en) * | 2003-03-05 | 2004-09-30 | Taiyo Kagaku Co Ltd | Composition for beverage |
| CN1988806A (en) * | 2004-05-03 | 2007-06-27 | 利品乐食品公司 | Cheese and methods for making firm cheese |
| CN101296623A (en) * | 2005-09-28 | 2008-10-29 | 三荣源有限公司 | Emulsion composition and method of preparing the same |
| JP2011045364A (en) * | 2009-07-31 | 2011-03-10 | Mitsubishi-Kagaku Foods Corp | Emulsified composition for food and drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2019198325A (en) | 2019-11-21 |
| JP6564110B2 (en) | 2019-08-21 |
| CN105050431B (en) | 2018-03-27 |
| CN105050431A (en) | 2015-11-11 |
| WO2014148633A1 (en) | 2014-09-25 |
| JP6438388B2 (en) | 2018-12-12 |
| CN108175020A (en) | 2018-06-19 |
| JPWO2014148633A1 (en) | 2017-02-16 |
| JP2018157833A (en) | 2018-10-11 |
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